Sunday, September 25, 2016

Silky - our canine family member.

In almost my entire life, there was always a German Shepherd dog, each of them had their own distinguishable personalities, as well as their peculiarities and I can still vividly remember all of them.  But, there was never a German Shepherd like Silky; she was one of a kind.

It hadn’t been long since we had lost “Toby” our German Shepherd dog, through scrub tick paralysis, a real curse, and endemic to North Australia. With our cabinet making business at the back of our premises, we urgently needed a guard dog first of all – a pet was only a distant consideration, although all our dogs were always considered as a part of our family. I often said that if I get reincarnated as an animal, I would want to be a dog in the Schmidlin Family.

We were scanning the newspaper for advertisements – to find a replacement.  So, on a Saturday an advertisement in “The Cairns Post” caught my eye “German Shepherd puppies for sale,” at Freshwater. We rang the advertisers to make an appointment to see the puppies and possibly find one we’d like.  “We’ll be home all afternoon, come anytime, I was told. I decided to go for a drive and call in on the way home, but the kids were all psyched up to see the puppies so we went there first.

When we arrived at the place we were led to an enclosed compound at the back of the yard, which contained a German Shepherd bitch surrounded by eleven gorgeous pure bred pups. Now came the difficult part, which one to pick. “Take that one, no take the other one, no take that one over there,” the children called out with pointed fingers and enthusiasm.  Karola said: “This is hard, they are all beautiful”. It became obvious to me very soon that I had to take over the pup selection task.

Beforehand, Karola and I agreed that we would take a female this time.  We took into consideration past experiences, males tend to roam the countryside when “love is in the air,” a bitch in season.  Sex is the only thing on their brain then, being a guard dog becomes only a far distant secondary consideration – if any at all.

The picking task had now become considerably easier; there were only five females.
One particular pup caught my eyes, it was standing out from the rest, and it had beautiful markings on its fur, was particularly lively, but was only half the size of the others.  The reason it was so small was, we were told, because the mother had only ten teats and one pup too many.  This one was pushed away at feeding time and had to be content with the “leftovers” after the ten bigger pups had their fill.

“What is the gender of this particular one?” I asked the lady owning the dogs, “it’s a female”, she responded.  “Could I get a closer look at that little dog, please?” I asked. “Certainly,” said the lady and went into the pen and handed me a delightful furry “ball”. The coat of the puppy felt so soft and it felt as if I had a silky fur ball in my arms. It seemed to be quite happy to be in my arms and away from her milk depriving “tormentors.”  We all had a good look at the pup, but something inside me said repeatedly take this one – and that’s what we did. When it came to giving the pup a name, we all agreed that “Silky” would be most appropriate.

We paid for Silky and went straightaway to the veterinarian in Cairns, Mr. Kenny, who lived behind his surgery and was always on call. He examined the pup, checked its weight, gave it the necessary injection and medicine and, gave us some good advice. Silky’s, weight was a mere two pounds. Needless to say that this was the end of our planned Saturday afternoon drive, going home with the new acquired family member became the preferred option.

Silky settled nicely into her new place of abode, we kept her inside for the first night and her bed was a big carton.  She got into her food with gusto and gobbled it down quickly. No doubt, in the back of her mind must have been the thought about being pushed away by her siblings and missing out on one of her mother teats.  Within a week she had doubled her weight and looked like a fury ball with four little outriggers attached to it, and having difficulty walking as the underbelly was just about dragging on the floor.

At the time, we also had three cats, the mother cat and her two half grown kittens.
They all became friendly with this “fury ball,” played with each other, ate their food from one plate, at times Silky dragged a kitten to the plate as if to tell her, you eat this.  We were really amazed about this congenial cat & dog relationship; normally there is the inherent and mutual hostility for each other.

This unusual relationship lasted about nine months, until Silky came into season for the first time - then things changed dramatically.
The chemistry in Silky must have changed with her gaining the equivalent of a dog’s adulthood.  Her attitude towards the cats changed to hatred and she killed both kittens. This was a real enigma for us. How could such a sudden change take place? We asked.  Perhaps the intrinsic hatred for cats was dormant in Silky until her maturity, we speculated.

The mother cat was so frightened that she went into hiding during the day and visited us only late at night or early in the morning, when Silky was locked in her kennel. She announced her presence by miaowing in front of the door. We would let her in to give her milk and food and then she would disappear again until the next evening or morning. Some time later, when the cat did her usual miaowing in front of the door, Silky jumped at the kennel door, which opened and she made a beeline for the cat and up the external stairs. By the time Karola opened the door, our cat was dead on the top of the stairs.

Silky looked at Karola with a pleased facial expression. She was wagging her tail and the body language indicated that she expected a pat and praise for her “magnificent” deed.  This wasn’t forthcoming. Instead she was severely scolded, but we were sure Silky wondered why. What else could we do than to forgive Silky for her, in human terms, terrible misdemeanour, but in a dog’s way of thinking she did exactly what her instinct told her to do. The cause of this calamity was, it appeared, one of the children didn’t shut the bolt of the kennel door properly when locking Silky up for the night.

Silky grew into a beautiful dog, with a wonderful silver fawn coat; she was an excellent watchdog, exceptionally loyal, clever, obedient and, very easy and a pleasure to train. When customers or friends arrived, she barked until we said, "That’s enough, Silky." But she never took her eye off them, nor did she allow herself to be befriended. People used to ask for her name, so they could call her.  Silky, however, totally ignored them and pretended not to hear. If there was a persistent person who called “Silky” more than twice, she would look at the person, lift her lips, show them her white teeth and give off a growl – making it manifestly clear that she wanted to be left alone and didn’t want to befriend other people.

After a few years I decided to have Silky mated – to the chagrin of Karola and, oblivious to me at that time, of what I had let myself into.  In the meantime, Mr. Kenny’s veterinary clinic had been bought by a young veterinarian, Bob Griffith & his wife Pam.  Silky was regularly taken to Bob & Pam for examination during her pregnancy. As the pregnancy drew to the end, Bob gave me instructions in (dog) “obstetrics.”  He said everything seemed normal and he expected no trouble when the time came for Silky to give birth. “Once the waters break, things should proceed rapidly, and you, as the “chief obstetrician” should not encounter any problems.  If however,” Bob concluded, “things don’t go smoothly after Silky's waters have broken– give me a ring.”

In anticipation to this event I constructed a 1.5 x 1.5 meter enclosure with a bottom, serving as the “maternity ward.” I felt relaxed and calm, knowing that everything was under control and I was prepared for the “happy” event.  What I hadn’t anticipated was that Silky would start her "labour" late on a Sunday afternoon.  The “maternity ward” was in my workshop and I resigned myself to the fact that I’d spent the night with Silky in the workshop. However, the mosquitoes took a liking to my blood, and after 9 pm I shifted the maternity ward into the more comfortable lounge room.

When Bob told me to give him a ring if the waters had broken and nothing happened, he would have hoped that Silky started her birth during the normal office hours – not on a Sunday night.  At 11 pm the waters broke and I waited in anticipation for pups to appear. An hour passed and nothing happened. “Oh my God,” I thought, “do I have to ring Bob at this ungodly hour and tell him that the waters had gone, but the pups refuse to come out?” 

Bob & Pam lived in a Townhouse in Cairns and I was mulling and agonising, whether to ring or not to ring. Eventually I bit the bullet and rang.  I apologised profusely for ringing him at this time, but Bob said,"That’s OK, don’t worry. Give Silky another hour and if after that time still nothing has happened, ring me again.”  I waited two hours before I rang Bob again; it was just after 2 am Monday morning.  “Bring the dog in straight away!” Bob said. “We’ll be waiting for you downstairs.” I started the onerous task of getting Silky into the car; I had the backseat covered with old blankets.  With all the commotion, Karola woke up and helped me to lift Silky into the car.  Fifteen minutes later I arrived at Bob’s townhouse.  Bob & Pam had the lights on and the door open, and had the bathroom downstairs converted into a maternity ward. It was a relief to hand Silky over into good care. I was prepared to stay there, knowing too well that Silky was strictly a “one person” dog and doesn’t take easily to strangers, and I made this clear to Bob. But Bob said, “That’ll be OK, you go home and get some sleep.”

I arrived home just before three am, had a shower, and went to bed, but the though of not being with Silky and leaving her with strangers prevented me from sleeping.


Karola left just before 5 am, as usual for her job as a breakfast cook at the Imperial Hotel in Cairns. At seven o’clock I went to my workshop to work on a new kitchen for a customer, but I couldn’t get Silky out of my mind, nor could I concentrate on my work.  I just had to ring Bob again to see how things were progressing. “Everything’s fine, we have one pup and will take both down to the clinic at 8 O’clock.” Bob said.

But despite all the assurances given to me I just couldn’t get Silky out of my mind and wished I could be with her. Shortly after 8 am I rang the clinic and Pam told me that they had just delivered another pup, but it had to be induced with a drug injection. “Are you sure, that you don’t want me at the clinic, just in case Silky causes trouble?” I asked Pam, in the forlorn hope that she might say yes, come in. “Don’t worry, Werner, we are quite sure we’ll be alright. She’s no problem and we will keep you informed of Silky’s progress." After I got off the phone I felt utter uneasiness, knowing too well that Silky never made friends with strangers and now with her pups around her, that would be really unusual.  Perhaps, she has mellowed since becoming a mother; I tried to tell myself, hoping to ease my disappointment of not being with her.

I had hardly taken ten steps away from the phone, when it rang again. “Hi Werner, this is Pam. We have a big problem, Silky won’t let us go near her.  Would you please come in as soon as possible?”  This was like music to my ears, and told me that Silky was still her old self. “I’ll be on my way, Pam. I’ll see you shortly, bye.”  I rang Karola at work and told here what had transpired and where I was going.

At the veterinary clinic I was led straight to the enclosure where Silky was. Pam opened the gate, I went in and she shut it quickly behind me.  Silky was so glad to see me, and that was mutual.  She greeted me like a long lost friend, wagged her tail profusely and the look on her face was very close to a big “smile.” The enclosure had a low ceiling and I couldn’t stand up, so Pam brought me a footstool to sit on.   This was now my “prison” for the rest of the day.  As it happened, this was a difficult and drawn out pup delivery affair. Silky needed an injection to bring on the birth for every pup.  Karola called in after work, shortly after 2.30 in the afternoon, by then, we had accumulated 4 pups.  The 5th died as it had a torn navel cord and Bob couldn’t stop the bleeding.  By 4 pm the 6th pup was born and I was hoping it would be the last one, as I wanted to get out of this claustrophobic box. Bob examined Silky and was convinced that it was the last pup and said that I could go home with my “menagerie.”

The first night we kept silky and her litter in my purpose-build “maternity ward” in the lounge room so that we could keep an eye on things. While having breakfast, the following morning Silky started to mill around inside the enclosure arching her back and it seemed that something was wrong. I rang Bob and told him what was happening, and asked Bob, “Surely she wouldn’t get another pup, would she?”  “No, I don’t think so, but you better bring her in immediately.”  Bob had just uttered the last word, when I sprang in, “Bob! Silky has just given birth to another pup!” “Oh my God, that’s unbelievable, get in here fast.”
Unfortunately the pup was dead, most likely too long in her mother's womb. I rushed into town dreading the thought of spending more time with Silky in a low ceiling box. Bob gave Silky a thorough going over and assured me that it was definitely the last pup – and thank goodness, it was. When I got home, I shifted the pups into their new domicile, a big doghouse, large enough for three adults to sleep in, and it was made dog proof as well as mosquito proof.  It was also surrounded by a fence so the pups had some space to run. From time to time we let Silky out; in order to get some peace and respite from her demanding pups.
Our property didn’t have a fence then and one late afternoon I looked out of the kitchen window, where the Kennel and dog enclosure was and I saw a beautiful male Corgi approaching the enclosure.  I hurried out to chase him away, but I was too late and I found a dead Corgi lying prostrate in front of Silky who looked at me with great satisfaction and wagging her tail profusely. I thought, “Oh my God, I needed this like a hole in my head."  Karola had observed the whole incident through the kitchen window. “Silky,” she recounted, “grabbed the Corgi by the scruff of the neck and shook it a couple of times." And so ended the life of a male Corgi, which had the audacity to approach Silky’s domain and her pups. I agonised for some considerable time, what to do with the dead Corgi.  To find the owner was out of the question, as I though it would be better for them not to know what happened to their pet, and there could have been a hostile reaction about something I had no control over.  After dark I put the corgi in my Ute, went to a friend’s cane farm and buried it.

A couple of weeks later, Karola went to the Yorkeys Knob Post office and she was introduced to a lady by the postmistress. She went on to tell Karola that this lady lost a male Corgi recently and may perhaps want to replace it with one of our pups. The lady explained to Karola that she was puzzled by the sudden disappearance of her Corgi, but she thought that because it was such a friendly dog and would go with anybody, she was convinced that somebody piked him up and took him away.  She told Karola where she lived and that was 1.5km away from our place. Karola though it best not to tell what really happened with her dog and let the lady live with her assumption.
Silky’s extreme dislike of cats hadn’t diminished, no cat dared to come into our yard and disturb my vegetable plants, except when she was secure in her kennel or inside the house. But she was able to sense, hear or smell when a cat was in the yard and went nearly berserk and wanted to desperately go outside - and we knew exactly why and tried to calm her down. But on one occasion Silky was so determined to go out that she  put a slit in the door's mosquito screen with her claws – and the end result was, the neighbour’s cat was badly mauled and the vet had to put it down. After this incident I put lattice work on the bottom half of our mosquito screened doors.
In the early 1970s I managed a cane farm in Smithfield for a Cairns doctor. The Farm was located on the Captain Cook Highway as well as halfway down Yorkeys Knob Road.  The tractor shed and one of the farm houses, which was occupied at that time by an old pensioner, was on the Captain Cook Highway side and the house we lived in was on the Yorkeys Knob side. The pensioner had rescued a terribly skinny mother cat from a cane fire; her teats were full with milk and looked as if they would burst any moment. This of course indicated that she had kittens in the cane, which perished in the fire. This lucky cat had found a new home and the old man nurtured her back to good health.
One Sunday morning, I had to go over to the other side of the farm to check out the irrigation pump. Silky stood beside the “Land Rover” wagging her tail so profusely that that the whole hindquarter went from side to side,  indicating that she would like to come along for the ride, something which she absolutely loved doing. I opened the door and she waited for my command to say “jump in” and she sat on the passenger seat next to the open window. We drove into the farmyard and there was the cat walking leisurely across the lawn.  I stopped immediately, as I wanted to close the car door window on Silky’s side. However, Silky saw the cat and jumped through the open window.

I yelled at her, but despite being a very obedient dog, whenever she saw a cat her hearing went into selective mode, and she was oblivious to commands from her master. The cat tried to run up a palm tree, but with Silky in hot pursuit the cat had no chance.  The cat was about 1.5 meters up the somewhat leaning palm trunk and Silky grabbed the cat by the tail, pulled her down and shook her a couple of times and, the poor cat was dead. All this happened in a matter of seconds, much faster than I can tell the tale. By the time Silky died, she had killed nine cats. This was not a pleasant record in human terms, but for a dog’s way of thinking to kill its arch enemy is ingrained in their psyche and they just act instinctively.  Nevertheless, despite this unwelcome trait we couldn’t help loving Silky.
Silky was an extremely intelligent and a loyal family friend and it was a pleasure to train her all sorts of things very easily.  One of the first things she had to learn was not to run over my vegetable garden beds when chasing birds or cats, or when the kids played “catch ball” with her. She always followed diligently, after only a few lessons, the pathway between the beds.  Silky, obeyed any command given by family members when I wasn’t present, but in my presence she ignored them and looked at me, and waited for me to say, “It’s Ok Silky.” Only then did she carry out the command.

Since Karola had to get up at 4 am to get ready and go to work, she knocked off at 2pm and when she got home she always let Silky off the chain and let her into the house while she had a bit of a nap. So one day Edna, her workmate, who had a day off and was in the area, thought to call in quickly to see Karola and have a cup of coffee and a chat. Edna was well known to Silky and she let her in, but Edna found that Karola was fast asleep and decided to depart quietly. However, Silky had other ideas. As soon as Edna touched the doorknob, Silky bailed her up showed her lovely white teeth and growled. Edna backed slowly away from the door and sat in a chair and didn’t dare to move, and Silky didn’t take her eyes off her. When Karola finally woke up and walked into the lounge room she found Edna meekly sitting in the chair, with Silky close by. Edna's involuntary confinement lasted about half an hour, but the consolation prize was a belated cup of coffee, and Silky didn’t object to Edna’s leaving afterwards.
When Silky was about one year old, two tourists drove past and saw Silky in front of our house. They turned around and called in. They said what a beautiful dog she was and said that if she ever has pups, they would like to have one. We promised them that we would let them know. We gave each other our addresses and phone numbers. The people had a sheep station near Canberra ACT.
 

Five years had passed before Silky had pups and I thought the people from Canberra would have, by now, gotten a German Sheppard, but since I'd promised them to let them know, I rang them. I introduced myself and said, “I just wanted to let you know that Silky has pups now, but I’m sure that you would have gotten a German Sheppard in the meantime.”  “Yes, we did, but it is a male.  Would you please send us a female so that we can breed?” said the lady on the phone. At that time we had the two domestic airlines, the government owned TAA airline and the privately owned Ansett airline. Ansett had also an airfreight service, so I rang them to make inquiries to find out how I could send a puppy by air to Canberra, and when it had to be at the airport. I was instructed that I had to make a box with a waterproof bottom, the dog had to be given a tranquiliser and I could bring the box in any day at 4.30 am.
Constructing the box was no problem as I was a cabinetmaker and I made the box big enough for the puppy to lie down and stretch out. I also had a tin tray made by a plumber with a 5 cm high edge around it, to make the box waterproof. The morning arrived when I had to get up at the “iniquitous” hour of 3.30 am to tranquilise the pup with a tablet and put it into the box and take the whole dog cargo to the airport at Cairns. After all the formalities had been completed and the box weighed I had to pay the clerk $35.00. I handed him two twenty dollar bills and he gave me $5.00 back. Then another employee walked in and said this edge on the tray on the bottom of the box is not high enough and the box cannot be accepted. Arguing with him that the dog had little to drink, is tranquilised and would sleep all the way to Canberra and, that besides that, the dog wouldn’t piddle that much as to cause the tray to overflow, was to no avail. So, I was handed back my $35.00 and contemplated what I should do next?
I thought, I’ll just go to TAA and see if they will take my puppy to Canberra. To my surprise I found Tom Reid on duty, a German, for whom I had only recently installed a new kitchen, and whom I knew very well. Tom greeted me with, “Werner what are you doing at the airport at this hour?”(I didn’t tell him that I'd gone to the opposition first)  “Well, Tom, I have a box with a puppy in the car. Could you get it to Canberra for me?“  “No trouble, bring it in,” Tom said. I handed Tom the box and asked how much it was and he said, "Nothing”. “What do you mean, nothing?" I queried. “Nothing!” Tom repeated again, just go home and go to bed.  I left as I didn’t want to make a case about payment, especially since other people had arrived. When I got home I rang Tom and asked him how he gets away with not charging me, and Tom explained that Airline employees are allowed to send a certain amount of airfreight for free, and he sent it under his name. As the saying goes “all is well that ends well”. This certainly ended particularly well for me and I wasn’t sure if I should have rung the Ansett employee who told me that they cannot accept the box and thank him for saving me $35.00.
It was an Easter Sunday afternoon, many years later, Silky had reached the ripe old age for a dog of well over sixteen years, and this is really a very old age for a dog in the tropics. We were having a cup of coffee with friends, when Silky wanted to get up.  She got halfway up and collapsed and we could hear a distinctive sound like snapping or breaking of a bone. I lifted Silky up and found that her right hind leg was sort of dangling, there was no doubt that Silky had broken her hipbone.  I rang Bob, but I couldn’t get him, but finally got him Easter Monday and he told me to bring her to the surgery. After examining her, my worst fears were confirmed; her hipbone was broken right on the top.
“Werner, it is very difficult to put a plaster where the break is, also this would take a long time to heal, and her age is another factor against her. We could try to plaster it, but with the dog wanting to move around it would not be a success,” Bob said. “What is the alternative?” I asked Bob.  “The only alternative is, and I hate to tell you this, is to put her down.” This was very hard to take; I had never thought that I had ever to make such a difficult decision to end the life of my loyal and wonderful companion of so many years. I agonised for a long time, realising that what Bob said is true and that age is against her. With a very heavy heart I agreed to have Silky put to sleep. Bob said, “You don’t want to see this, you better go home. I stroked Silky, gave her a hug and a kiss on the forehead and left. I stopped at the door and gave her one last glance and I never ever forget the look on her face - it said, “You are abandoning me now.”
I became absolutely overwhelmed by emotion and burst into tears and they were freely flowing all the way home. Karola knew straightaway what had transpired, I didn’t have to say a word. I never ever forget the look on Silky’s face and I ever regret not to have stayed with her till her last breath.  As I write this, it brings once again tears to my eyes. The passing of Silky ended a wonderful chapter in our lives; Silky was an extraordinary dog and one of a kind. We had five more German Shepherds after Silky, all with their distinctive characteristics and personalities, but none of them could surpass Silky. Of these five only one was acquired as a pup, the other four were abandoned adult dogs we rescued from the council pound.
On one occasion, our son was looking for a dog and saw a photo in the newspaper of an abandoned German Sheppard, at the council pound. We went there on behalf of our son. But the dog was in a terrible state with all the ribs and the rib-cage showing, the head looked bigger in proportion to the body and the whole dog looked scraggly and had hardly any hair - in short it was a total wreck of a dog.  I said to Karola, “We can’t get this dog for our son in such a condition.” But the dog looked at us with sad and pleading eyes.  Karola nearly cried and insisted that we rescue this poor soul. I was very reluctant, mainly because we came here for a dog for our son, but Karola insisted and said, “We cannot leave this dog here, it well break my heart,” so we bought it and kept it ourselves.  It was company for the other German Shepherd we already had.   She was a female and her name, given by the pound, was Kora.  It took some tender loving care to get Kora back into shape, but in time she was in a good condition and turned out a wonderful dog and came close to the characteristics of Silky.

All of them eventually had to be put to sleep, either because of sickness or old age or both. But I stayed with each of them till their last breath. When we lost our last one in 1998 because of kidney failure, we decided not to get another dog. This time, age, we thought, is against us and it is so hard on you when you lose your dog.  What took a long time to get used to, was not to be greeted by our canine friend when we came home. I hope you enjoyed reading this story. – Werner
***
My thought for today. - Werner Dogs are not our whole lives, but they make our lives whole. Roger Caras


Wednesday, September 7, 2016

Why our drinking water shouldn’t be poisoned with fluoride.

There are better, and cheaper ways of protecting our teeth than water fluoridation. Vested interests that may have financial benefits are pushing the introduction of water fluoridation in Cairns again to mass medicate the whole population just because of a few young people who drink coca cola and other sugary drinks, and don’t practice proper dental care.
What many, if not all of the proponents of this insidious practice don’t know or want you to know is that Magnesium is an important mineral for the body and is needed to make the nutrients available to our body. Iodine is also a vital nutrient that is needed for proper thyroid function. Fluoride binds to both magnesium and iodine in the body, and thus deprives our body of nutrients important for our health.  And we are wondering why we have so many sick people.

What the fluoridate proponents also don’t want you to know is that they want to put silicofluoride into our water, which is a toxic waste product from the fertilizer and aluminum industries. All is imported at great cost from China, where, interestingly water fluoridation is not allowed. The Chinese must be laughing all the way to the bank at our stupidity in paying to dispose of their toxic waste through our drinking water system. Why should the rate payer be burdened again with this tremendous cost, for this unhealthy practice?  Following are some quotes from eminent scientists and other people who researched this subject for many years, and “Fluoridation facts you may not know”.  - Werner
****
1. "We would not purposely add arsenic to the water supply. And we would not purposely add lead. But we do add fluoride. The fact is that fluoride is more toxic than lead and just slightly less toxic than arsenic." ----Dr. John Yiamouyianni

2. "Here in Toronto we've been fluoridating for 36 years.
Yet Vancouver - which has never fluoridated - has a cavity rate lower than Toronto's." --Dr. Hardy Limeback, B.Sc., Ph.D., in Biochemistry, D.D.S., head of the Department of Preventive Dentistry for the University of Toronto, and president of the Canadian Association for Dental Research.

 ***
Fluoridation Facts You May Not Know.

By Prof. Paul Connett - Fluoride Action Network: ( www.fluoridealert.org )

(1). 98% Of Western Europe Has Rejected Water Fluoridation. This includes Austria, Belgium, Denmark, Finland, France, Germany, Italy, Luxembourg, Netherlands, Norway, and Sweden. The predominant reason for Europe's rejection is the belief that public drinking water is NOT the appropriate vehicle with which to deliver medication to a population.

 (2). Fluoride Is Not An Essential Nutrient, which means that no human disease (including dental decay) has ever been linked to a fluoride deficiency.

 (3). The fluoride used to fluoridate water is an industrial waste product from the phosphate fertilizer industry. It is an unprocessed hazardous waste, contaminated with a number of toxins, particularly arsenic.

 (4). Fluoridation adds between 0.1 and 1.6 parts per billion (ppb) Arsenic to drinking water, and therefore violates the EPA's Maximum Contaminant Level Goal for arsenic - which is 0 ppb. Hydrofluorosilicic acid & sodium silicofluoride are the chemicals used, to fluoridate 91% of fluoridated water in the US. They have Never Been Tested for safety and effectiveness.

 (5). According to a November 16, 2000 letter from the EPA: "to answer your question on whether we have in our possession empirical scientific data on the effects of fluosilicic acid or sodium silicofluoride on health and behavior, the answer is no."

 (6). Most dental authorities are now conceding that there is little, if any, benefit from swallowing fluoride, and that fluoride's benefits (whatever they are) come from topical application.

 (7). When water fluoridation began 50 years ago, it was believed that fluoride needed to be ingested in order to be effective. This is NO longer the view of the dental establishment, which now generally concedes that fluoride's benefits are derived primarily from topical application.
 
 (8). According to the US Centers for Disease Control & Prevention,"Laboratory and epidemiologic research suggests that fluoride prevents dental caries predominately after eruption of the tooth into the mouth, and its actions primarily are topical for both adults and children."

 (9). All fluoride products designed to be ingested (e.g. fluoride supplements) are available by prescription only. No fluoride products designed for ingestion have ever been approved as safe or effective by the US Food & Drug Administration.  (By Logical Extension Fluoridated Water Can Appropriately Be Classified As An Unapproved Prescription Drug).

 (10). The dental community concedes that fluoride is ineffective at preventing the most common type of dental decay - Pit & fissure decay - which is the decay found in the crevices of the chewing surfaces - accounts for upwards of 85% of dental decay now experienced in the US. (This suggests that fluoridation is either unnecessary or doesn't work).

(11). Cavities have declined at similarly impressive rates throughout  the entire western, industrialized world over the past half century. This decline has occurred irrespective of a country's fluoridation status. Western Europe, which is 98% unfluoridated, has experienced the SAME decline in cavities as the heavily fluoridated US, and today enjoys the SAME low level of tooth decay.

(12). The largest dental survey ever conducted in the US found virtually no difference in dental decay between children living in fluoridated vs. unfluoridated areas. The study, which was conducted by the National Institute Of Dental Research (NIDR), found that the average difference in tooth decay (0.6 tooth surfaces) between children living in fluoridated vs unfluoridated areas amounted to LESS than 0.5% of the 128 total tooth surfaces in a12-year-old child's mouth.

 (13). Five recently published peer-reviewed studies have found that dental decay DOES NOT increase when communities stop fluoridation.

(14). The rhetoric supporting fluoridation is increasingly centered around the notion that fluoridation benefits the neediest in society the most.This claim flies in the face of the experience of most US inner cities over the past 50 years. Despite the fact that nearly all large US cities have been fluoridated for decades, dental decay is currently rampant in virtually all poor urban areas.

 (15). One of the major dental health problems experienced in poor communities is a debilitating condition known as "baby bottle tooth decay" which is also referred to as "early childhood caries." This condition, which results from excessive consumption of sweetened liquids at a young age, is not prevented by water fluoridation. According to a study in Pediatric Nursing "Data from Head Start surveys show the prevalence of baby bottle tooth decay is about three times the national average among poor urban children, even in communities with a fluoridated water supply."

 (16). Fluoride Is A Very Toxic Substance, which is why it is the active ingredient in a number of pesticides. Just 2 grams of fluoride is enough to kill an adult, and just 500 mg is enough to kill a child. In the US, people have died, and many have become sick, when faltering fluoridation equipment has pumped excess fluoride into the water.

(17). Poor nutrition exacerbates the toxic effects of fluoride exposure, which is a further reason why it's wrong to target poor communities with fluoridation (as poor nutrition is more prevalent in low income communities).

 (18). According to the Agency for Toxic Substances and Disease Registry, "Existing data indicate that subsets of the population may be unusually susceptible to the toxic effects of fluoride and its compounds. These populations include the elderly, people with deficiencies of calcium, magnesium and/or vitamin C and people with cardiovascular and kidney problems."
 
 (19). Contaminated Food Chain - Many of the processed beverages and foods sold in the US contain elevated levels of fluoride due to the use of fluoridated water during manufacturing, and the presence of fluoride pesticides.

 (20). Total fluoride exposure has increased substantially since the early days of fluoridation. When fluoridation first began, exposure to fluoride from sources other than fluoridated water, was minimal. Today that is not the case. People now receive fluoride from a whole host of sources, including pesticide residues, fluoridated dental products, mechanically deboned meat, fluoride air pollution, and processed foods & beverages prepared with fluoridated water (e.g. soda, juice, beer, cereal, etc).

 (21). It has now reached the point where most people receive the "optimal" 1 mg/day of fluoride (which fluoridated water was designed to deliver) without ever drinking a glass of fluoridated water.

 (22). Despite the increase in total fluoride exposure, the concentration of fluoride added to drinking water (0.7-1.2 mg/L) as prescribed by the US Government, is still the same as it was back in the 1940s. Due to the increase in total fluoride exposure, there has been a major increase in the rate of dental fluorosis found among American children. According to the US Government, approximately 1 in 3 children living in fluoridated areas have dental fluorosis on at least 2 teeth.

 (23). Dental fluorosis is the first visible sign that fluoride has poisoned enzymes in the body.
 (24). Approximately half of the fluoride we ingest each day accumulates in our bodies, primarily in the bones, but also in soft tissues. High levels of naturally occurring fluoride causes a crippling bone disease known as skeletal fluorosis. According to UNICEF, skeletal fluorosis is endemic "in at least 25 countries across the globe"  with the problem particularly acute in India, China and other developing countries.

 (25). Skeletal fluorosis comes in varying degrees of severity depending on the level of exposure. The earliest symptoms are characterized by joint pain that is difficult, if not impossible, to distinguish from arthritis. According to a review on fluoridation by Chemical & Engineering News: "Because some of the clinical symptoms mimic arthritis, the first two clinical phases of skeletal fluorosis could be easily misdiagnosed [as arthritis]." The World Health Organization states that "early cases [of skeletal fluorosis] may be misdiagnosed as rheumatoid or osteoarthritis."

(26). It is estimated that approximately 40 million Americans suffer from arthritis, the most common type being osteoarthritis.

 (27). Fluoride stimulates abnormal bone development. Clinical trials published in the New England Journal of Medicine and Journal of Bone and Mineral Research report that high dose fluoride treatment increases bone mass but that the newly formed bone is "structurally unsound". Thus, instead of reducing hip fracture, the studies found that high doses of fluoride increase hip fracture.

 (28). There is concern that "low" doses of fluoride, taken over long periods of time (e.g. fluoridated water), may also increase the rate of hip fracture. Approximately 20 recent studies have investigated the relationship between fluoridated water and hip fracture, with approximately half of the studies finding an association.

 (29). A 1995 study in the journal Neurtoxicology and Teratology, found that fluoride accumulated in the brain of rats and produced age-specific behavioral deficits typical of most neurotoxic agents.  In the study, fluoride induced damage to the hippocampal region of the brain. Damage to the hippocampal region has been linked to hyperactivity and cognitive deficits. Based on the results, the lead author of the study, Dr. Phyllis Mullenix, has come out and advised against water fluoridation.

 (30). Twenty recent peer reviewed studies from China have found an association between elevated fluoride exposure and decreased IQs in children - an effect that would be expected based on Mullenix's research.

 (31). In the late 1990s, a British scientist discovered that fluoride accumulates to very high levels (avg = 9000 ppm) in the crystallized tissue of the human pineal gland. A subsequent animal study found that fluoride interferes with the pineal gland's production of melatonin, a hormone which helps regulate the onset of PUBERTY. In the study, animals dosed with fluoride had reduced levels of melatonin metabolites in their urine and had earlier onsets of puberty than the controls.

 (32). Up until the 1950s, European doctors used fluoride to reduce the activity of the thyroid gland for people suffering from overactive thyroid (hyperthyroidism).The daily dose of fluoride which people are now receiving in fluoridated communities (1.6 to 6.6 mg/day) actually exceeds the dose of fluoride which was found to depress the thyroid gland (2.3 to 4.5 mg/day).

 (33). Hypothyroidism (under-active thyroid) is currently one of the most common medical problems in the United States. Synthroid, the drug doctors prescribe to treat hypothyroidism, was the fourth most prescribed drug in the US in the year 2000. Symptoms of hypothyroidism include depression, fatigue, weight gain, muscle and joint pains, increased cholesterol levels, and heart disease.

 (34). A recent study published in the journal Brain Research found that 1 PPM fluoride in water facilitated the uptake of aluminum into the brain of rats, producing the type of brain tangles (amyloid deposits) that are associated with Alzheimers disease and other types of dementia.

 (35). An epidemiological study published in the December 2000 issue of the journal Neurotoxicology, found that fluoridated water was associated with elevated levels of lead in children's blood. The study's findings parallel the findings of an earlier study published in the September 1999 issue of the International Journal of Environmental Studies.  Lead in the blood is associated with a variety of neurological problems, including reduced intelligence, aggression and hyperactivity.

 (36). Dozens of laboratory studies have found that fluoride is a mutagen. - (A classification which frequently indicates that a substance is carcinogenic -i.e. that it causes cancer). A cancer bioassay conducted by the National Toxicology Program found that rats dosed with fluoride had a statistically significant increase in bone tumors (osteosarcomas), which were not found among the controls. The initial review of the study also reported that the fluoride-dosed rats had tumors of the thyroid, oral cavity and rare tumors of the liver; however these tumors were later downgraded under conspicuous and controversial circumstances. According to Dr. William Marcus, the Chief Toxicologist at the EPA's Office of Drinking Water, the downgrading of the tumors was politically motivated and not scientifically defensible.

 (37). A recent epidemiological study conducted by a scientist from the US Public Health Service found that female infertility was associated with elevated levels of fluoride ( >3ppm) in drinking water. The study concluded that more emphasis needs to be given to the effects on health from total fluoride exposure - not just exposure to fluoridated drinking water.

 (38). In light of the recent research indicating health risks from low level fluoride exposure, the Union of Scientists and professionals at EPA headquarters has voted to oppose fluoridation and has called upon the US Congress to issue a "national moratorium" on the fifty year old policy. - According to the Vice President of the Union, Dr. J. William Hirzy: - "In summary, we hold that fluoridation is an unreasonable risk. That is, the toxicity of fluoride is so great and the purported benefits associated with it are so small - if there are any at all - that requiring every man, woman and child in America to ingest it borders on criminal behavior on the part of governments."

 (39). After years of overlooking the problems with fluoride & fluoridation, the environmental community is finally beginning to address the issue. In September of 2001, the Sierra Club announced that: "There are now valid concerns regarding the potential adverse impact of fluoridation on the environment, wildlife, and human health. The Sierra Club therefore supports giving communities the option of rejecting mandatory fluoridation of their water supplies. To protect sensitive populations, and because safer strategies and methods for preventing tooth decay are now available, we recommend that these safer alternatives be made available and promoted."
***
Here are more links for your elucidation.
1. 50 Reason to oppose fluoridation. Prof. Paul Connet

2. Professional Perspectives. Video. Featuring three panellists from the National Research Council’s landmark report on fluoride; the 2000 Nobel Prize Winner in Medicine/Physiology; and other leading professionals.

3. Fluoride hardens the arteries. Dr. Mercola

4.
Mackay Fluoride Forum.
***
My quote for today. – Werner
"Fluoridation is the greatest case of scientific fraud of this century, if not of all time." -- Robert Carton, Ph.D. former US EPA scientist.

Monday, August 15, 2016

Cancer Causing Foods You Probably Eat Every Day.

We have so much sickness in our country, something I had not experienced when I was growing up on our farm where we produced healthy crops for our family to eat. Today’s food is not what it used to be, with all sorts of chemicals added to grow it or preserve it, and those additives may also make us sick. Cancer is very prevalent in our country and around the world. To be aware of what we eat is of paramount importance. Good nutrition contributes to a healthy immune system, whereas chemicals in our food can damage our immunity. Here is an interesting article I’d like to share with you. - Werner
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Almost 1.5 million people have been reported to be diagnosed with cancer in 2015. Most people become aware of the health diet and care about what kinds of food we should eat or avoid. Here we compile some foods that you eat every day that may cause cancer.

1. Canned Tomatoes, Surprised?
Yes canned foods such as canned tomatoes are a leading cause of cancer and cancerous cells in our body. Canned foods are lined with the chemical substance called Bisphenol-A, or BPA, which has been proved to affect the genes work inside the brain of rats by NAS. Tomatoes are exceptionally high in acidity, which is the cause of absorbing BPA from the lining of the can into tomatoes themselves. Be safe and cook fresh if you like tomatoes. You should start thinking of eating fresh foods, that can be hard but has been proven to keep us much healthier and at least we now know; keeps us from away cancer.

2. POPCORN.
 Popcorn cannot be left out of this list. Sorry popcorn fans, microwave popcorns contain chemicals that are known to cause mainly liver cancer and several other types of cancer.  Did you know the fumes produced from micro waved popcorn contain chemical, diacetyl which is so harmful?   The health threat also lies in the preservatives and chemicals added to popcorn. Propyl gallate is a preservative that can cause skin and stomach problems, while a chemical called diacetyl can cause lung diseases. This chemical is added to packaged popcorn, and it can also be found in small amounts in butter, cheese, milk, cookies, etc. So if you are a popcorn lover please reduce or cut-off intake of popcorn so as to reduce risks of cancer.

Then we have the popcorn bags that have linings that contain chemicals that increase the risk of cancer. Microwave popcorn is usually bought in supermarkets, in a convenient bag. However, this convenient bag can cause many inconveniences for our health. Bags of popcorn contain a toxin called PFOA (perfluorooctanoic acid) that is connected with infertility in women. According to studies conducted by American Cancer Society , exposure to PFOA increases the risk of bladder, testicular and kidney cancers. This toxin is also contained in Teflon, so we need to be very careful when using Teflon coated pans (if the pan is damaged, don’t use it). And this was only the package of microwave popcorns. You can find more information about diacetyl on this website.

3. Farmed Salmon.
Although fish is a possible healthy food, farmed salmon is one you should avoid. These fish live in very crowded conditions which result in having 30 times the number of sea lice than wild salmon. To look reddish pink, they are even fed chemicals. Also, they contain less omega-3 but high levels of PCB’s, mercury, and cancer-causing dioxins. Try to avoid it and choose canned ones or make sure you are buying wild fish.

 4. Hydrogenated Oils.
Processed foods are really bad for you, this we probably all know already. However, it is what is in the processed food that is the problem for most people. These hydrogenated oils are commonly used to preserve processed food and to keep them stable while being stuck on a shelf for long periods of time. These oils tend to alter the structure and integrity of cell membranes within the human body, which tends to lead towards diseases such as cancer. Some manufacturers are working to remove the usage of hydrogenated oils and replace them with palm oil or another safe alternative. Trans fats are still widely used, unfortunately. Vegetable oils tend to contain high levels of Omega-6 fatty acids, of which an excess can cause health problems. A balance must be formed between Omega 3 and Omega 6 for a healthy diet. Supplements and grass fed meats should do the trick to balance oils out.   Hydrogenated oils are vegetable oils that that must be chemically removed from their source and frequently deodorized as well as coloured to look appealing. All vegetable oils are high in Omega–6 fatty acids which may cause heart disease and various cancers, especially skin cancer. Try to get Omega 3 every day to keep a good balance by taking in grass fed meats, also fatty fish.

5. Salted, Smoked, or Pickled Foods.
Nitrates don’t cause cancer on their own, but under certain conditions the chemicals can be changed within the body intro N-nitroso composites. It is these that are associated with a greater increase in the risk of developer certain types of cancer. Foods that are cured by the usage of nitrates or nitrites to act as preservatives or add color to the food in question tend to be the worst off. Smoking foods such as meat or nuts causes them to absorb the tar from the smoke. Meats such as bacon, sausage, bologna, and salami are high in fat and salt. While pickled foods tend to have high amounts of salt, too. Evidence has pointed towards these types of foods producing colorectal cancer and high rates of stomach cancer within people. Places such as Japan have an even higher rate of stomach cancer due to the amount of highly salted or smoked foods that ingest regularly.

6. Refined Sugars.
Refined sugar is typically made from genetically modified sugar beets and consuming it spike your body’s insulin levels which can in turn feed cancer cells. Refined sugar, like the kind you pour in your coffee, eat as sweets, or that’s in store-bought tomato sauce you pour on your spaghetti, has been credited with feeding cancer cells.

7. Artificial Sweeteners and food colouring.
 Artificial sweeteners tend to be used when people try to lose weight or avoid sugar due to their dietary concerns. They also do far little to nothing to help with those suffering from diabetes. In fact, artificial sweeteners tend to make it far more difficult for the body to regular the blood sugar levels. Aspartame, a chemical within the sweeteners, has been found to cause convulsions in some people. These chemicals are broken down within the body into a deadly toxin known as DKP. Your stomach then processes this toxin and it will produce chemicals that may cause brain tumors in some people.

When you need to find a substitute for your substitute sweetener, you know the chemicals used are getting out of hand in the food industry.Many diet food have reduced sugar and fat levels, which are then replaced with artificial alternatives such as saccharin or Yellow 5/6 dye’s.    All are known carcinogens, so if you’re after a “little less” in your diet…just reduce your food intake. FDA (Food and Drug Administration,) conducted a research in 1996, which showed that there was an increase in brain tumours between 1975 and 1992, which was associated with the introduction and use of artificial sweeteners in the U.S.

8. Alcohol has always been known to cause problems within the human body, especially when one drinks far more than they should. An American study revealed that the intake of alcohol in over 200,000 women who drank one drink per day or less had an almost 30 percent increase in breast cancer rates when compared to those who did not drink at all. Alcohol is currently the second leading cause of cancer, just behind tobacco usage. Moderate to low consumption of alcohol can be healthy and even lead to a reduced risk in heart disease, but excessive drinking may cause heart failure, stroke, or sudden death. Alcohol has been shown to be the cause of many types of cancer, including mouth, liver, breast, bowel and throat cancers. Which has includes the World Health Organizations International Agency for Research on Cancer found that alcohol usage may cause mouth, oesophagus, bowel, liver, colon, rectum, and female breast cancers.

A glass of wine or alcohol after dinner could be good for your health, but leave it at one to ensure nothing bad occurs. According to a review done by Cancer Research UK, 4% of cancers are linked to alcohol and according to the American Cancer Society, the risk of cancer increases with the amount of alcohol consumed. They also state that drinking and smoking together brings a much higher cancer risk than just drinking, or just smoking, because alcohol slows down the reparation of the cells in the digestive tract, and limits their ability to repair the damage that chemicals in tobacco cause in their DNA.

9. White Flours.
Refined white flour is a common ingredient within the majority of processed foods. The excess carbohydrate content within the flour is the main cause for concern, however. A study published in the journal Cancer Epidemiology, Mile Markers, and Prevention discovered that refined carbohydrates were linked to a 220 percent increase in breast cancer among women. Rapid rises in blood sugar levels throughout the body, which fuel cancer cell growth and spread, were also discovered within high-glycemic foods in general.
The mills that bleach this flour tend to use a chemical known as chlorine gas, which is a dangerous irritant that is unsafe to inhale and can be lethal in large quantities. Cancerous tumours feed on sugars within the bloodstream, so avoiding refined grains can starve a tumour completely. Find healthier options at your local store if you need to get your hands on flour. Choosing flour that has not been bleached white is the best option you can choose, too.

10 Cancer-Causing Foods You Are Probably Eating Every Day.
11. Non-organic fruits.Now, you are probably annoyed and thinking “Who can afford eating organic fruit all the time?” However, you need to have in mind that non-organic fruits contain dangerous pesticides that are very harmful to our organism. These pesticides, such as atrazine and organophospates are added to kill the insects that would eat those fruits and of course they are not harmless to humans, and they can cause reproductive problems. There is no firm evidence that non-organic fruits definitely cause cancer, but they do cause health problems, so it is better to be careful, than to be sorry later. The Environmental Working Group (EWG) made a list of the fruits that are most often contaminated with pesticides, some of which are apples, grapes, nectarines, peaches, etc. Organic fruits are more expensive, but might prevent the damage that non-organic fruits cause. However, if you cannot afford organic fruits, be sure to wash your fruits thoroughly and to take off the peal in order to remove at least some pesticides, but by taking of the peal you also take off a lot of goodness, there is more to the skins than just goodness.  Like humans the peal has to build up an immunity to diseases, and bugs which in turn is good for us.

12. French Fries.
French fries, much like potato chips, have high levels of acrylamide, a carcinogenic substance that forms within food at high temperatures, such as when they are baked or fried. Studies have shown this substance will increase the risk of numerous different types of cancer within the human body. The International Agency for Research on Cancer has said that acrylamide is a probable human carcinogen. Food heated to a temperature above 242 degrees Fahrenheit generally has levels of the substance within them. However, French fries tend to contain one of the highest levels amongst food tested by the Research agency. More research is needed to determine the exact facts, but it is known to cause forms of cancer within the host. Limiting the amount of French fries you eat, or finding a healthier alternative overall, is the best option when attempting to avoid the growth or spread of cancerous cells in the body.

13. Soda Pop.
Fructose, the type of sugar found in soda, is a serious carcinogen, as is the brown colouring found in some cola’s. One study found a link between fructose and pancreatic cancer. Soda also acidifies the body, which in turn causes cancer cells to multiply. Day Sodas are a type of drink that is packed with artificial ingredients. Flavorings that tickle our taste buds and make us want to buy that product again and again can be very addictive. Not to mention the amount of sugar they contain. If we drink a large amount of soda at once, we cause our blood sugar to spike which leads to insulin resistance. People who drink too much soda on a daily basis consume much more sugar than recommended, which leads to quick weight gain and even obesity, and, according to the National Cancer Institute, obesity is closely connected to increasing risks of many cancer types, including oesophagus, pancreas, colon and rectum, thyroid, kidney, etc.
14. Diet Anything.
Diet foods, including frozen foods, or prepackaged foods labeled as “diet” or “low fat”, including diet sodas, generally contain aspartame, which is a chemical, artificial sweetener. There are numerous studies showing that aspartame causes many diseases and sicknesses such as cancers, birth defects, and heart problems.

15. Processed Meats.
When making processed meats like sausages, hot dogs, bacon, excessive salts and chemicals that are used that are harmful to your health. They contain a lot of chemicals including sodium nitrates, which make them look appealing and fresh but are well-known carcinogens.

16. Potato Chips.
Potato chips are high in both fat and calories which cause obesity and even high blood pressure. It has been studied that eating just 1 ounce of potato chips per day caused an average 2-pound weight gain. To make it taste great, manufacturers add numerous preservatives. What's more, the high process temperature causes to make a carcinogen called acrylamide. These tasty, popular snacks find their place in every get-together, or movie night, and there are not many people who don’t like them. However, potato chips have a high glycemic index, which makes them a health hazard. This snack is fatty, very salty, and one bag contains enough calories for one whole meal (or more). Besides these threatening factors, there are also preservatives, artificial aromas added to improve the taste, and preservatives to keep it ‘fresh’.  In the frying process, a carcinogen called acrylamide (also found in cigarettes) is created due to the high temperatures. This type of food is especially dangerous because it is cheap, doesn’t require preparation and is very well commercialized as an inevitable part of nutrition. You have heard it a hundred times but here it is again, stay away from potato chips.

17. GMO Food.
One reason to look for Australian and NZ grown food only, it gives you a better chance to avoid GMO food, not completely but at least a better chance. You hear this term, probably, every day. But do you know what it implies? GMOs are genetically modified organisms, whose growth and look is achieved with the use of chemicals. The sad fact is that many foods these days are GMO, and the food declarations do not state this (Sometimes we can read that some food is GMO free, and those are the foods we should choose). The foods that are most probably always GMO are wheat, corn, almost all grains, soybeans, etc.  Dr. Pusztai from Scotland conducted a research, where rats were fed with GMO potatoes. This proved to be damaging to all the rats, as there was damage to their immune systems, brains and livers, along with the growth of pre-cancerous cells. However, this study included rats, and not humans, and we cannot be sure of the influence GMO products have on the human organism. Still, even if we are not sure that it is damaging, we should be careful with the amounts and the frequency when eating this type of food.

18. Hydrogenated oils.
These are vegetable oils that are often coloured to look appealing to buyers. They are high in Omega-6 fatty acids which can cause skin cancer if consummated in excess amounts. These oils also affect the flexibility of our cell membranes which can also lead to cancer.The fact that the World Health Organization tried to ban the use of hydrogenated oils proves that they are not healthy. We have been told that these oils are healthier than, for example, butter, but it seems that this is not quite true. According to Mike Adams, the author of “Poison in the Food: Hydrogenated Oils”, hydrogenated oils, besides causing breast, colon and prostate cancers, also cause birth defects, liver and heart diseases and damage of the brain cells. These facts should be enough to convince us to turn to healthier sources of fat. You can lower the risk by buying natural butter or virgin oils instead of hydrogenated oils.

19. Foods that is highly salted, pickled, or smoked.
These food items are known to cause higher rates of stomach cancer. Tagged Canned Tomatoes, Farmed Salmon, GMO’s, Highly processed white flours, Hydrogenated oil, Hydrogenated oils, Potato Chips, Processed Meats, Soda Pop, unsafe fertilizers.

20.  Everyone is at an uproar because of the recent confirmation that processed meat causes cancer. According to the latest study of the World Health Organisation (WHO), processed meat is carcinogenic, and red meat might be as well.

21. Glass noodles and rice noodles.
Alum, the essential food additive used in these foods, is linked with breast cancer and Alzheimer's disease.

22. Fermented tofu.
The fermentation process is very vulnerable to microbial contamination.

Conclusion.
All the foods mentioned in this article are said to be damaging to our organism in some way. However, that doesn’t mean that we need to exclude these foods from our diet completely. Limited amounts and infrequent intake won’t do you harm. If eaten in moderation and not on a daily basis these foods will not cause you many health problems, if any at all.  However, keep in mind that overindulgence and frequent use of these foods may cause damage to your health, and always try to eat healthier foods on a daily basis.It is important to note that all of the foods discussed in this article will not kill you. You will not get cancer immediately after you eat one of these foods, as they do not directly create cancer, but in some specific occasions (for example, when you eat too much of some of those foods regularly) will increase the risk of developing it. Over the past few decades, the development of the society has unfortunately led us to heavy pollution and all sorts of chemicals surround us wherever we go, so we could literally say that everything could increase the risk of developing cancer. Therefore, it is important to get well informed on what we can do to reduce the risk. And one of the things we can do to stay healthy is eat these foods in moderation alongside trying to be as active as possible. Source:
Cancer preventing strategies.
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My thought for today. – Werner
Good health is merely the slowest way someone can die.  ~ Author Unknown

Thursday, July 21, 2016

Coconut or olive oil that is the question?

I’m often asked which oil is better; olive or coconut oil? The short answer is that both oils are good. And there are other good oils as well like almond and avocado oil which I use for my vinaigrette for salads. I use coconut oil for cooking, and it has replaced the butter. However, it must be organic, virgin and cold pressed. Following is an interesting comparison of the two oils, mentioned above, by Michelle Pellizone (source) - Werner
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Coconut oil versus Olive oil.
We know fat is back. Butter, ghee, avocado oil, duck fat -all of ’em are fair game, now that saturated fat is no longer the cardiac villain we thought it was. And sure, while most amateur chefs might be unsure about deep-frying parsnip fries in lard; even kitchen novices are comfortable cooking with olive oil and coconut oil these days.

Widely considered the healthiest oils available, they two have become pantry staples. But there are some pretty big differences between them when it comes to nutrition facts and general use—olive oil and coconut oil are not interchangeable. Both serve different purposes, and depending on what you’re up to, there’s usually an obvious choice. Here’s a full breakdown to drizzling, spreading, frying, and DIY-ing with each.

Coconut oil.
We’re big fans of coconut oil. Between the health and beauty benefits, it’s versatile enough that it deserves a spot in your pantry and medicine cabinet. Even the highest-quality coconut oil is affordable, and it works incredibly well for both cooking and baking—as long as you use it correctly. Here’s what you need to know.

How it’s made.
As with olive oil, there are different classifications of coconut oil that tell buyers how it’s made and how much processing was involved.

Refined: Usually flavourless and odourless, refined coconut oil is produced by putting coconut meat through a chemical distilling process to extract oils. Often these products are bleached and deodorized to make them “prettier” and more attractive to consumers.

Unrefined (virgin):
Generally, virgin or extra-virgin coconut oil is made from the first press and extraction of coconut meat without the addition of chemicals. However, sometimes virgin coconut oil is exposed to heat, which makes the flavour more pronounced.

Cold-pressed:
This type of extraction method can be used for raw, unrefined coconut oil. Coconut meat is pressed and heated to no higher than 120 degrees Fahrenheit in order to retain certain enzymes and health benefits.

Expeller-pressed: One of the most common (and cheapest) extraction methods, in this process, dried coconut meat is exposed to high heat and pressure to yield the oil, which ends up being much lower quality and discoloured. Usually it then needs to be refined with chemicals to clean and deodorize it before it’s sold to consumers.

Centrifuged: In what happens to be the most expensive extraction method—which is used only on unrefined coconut oil—coconut meat is dropped into a high-speed centrifuge that spins to separate the oil. Usually, in shopping for coconut oil, organic, virgin, and either cold-pressed or centrifuged products are best. They retain the most nutrients because they’ve gone through minimal processing and haven’t been heated to super-high levels (we’ll get to why that’s important in a minute).

Nutrition facts.
We’re all going gaga over coconut oil because it’s packed to the brim with macronutrients and micronutrients. Yep, it’s more than 90 percent saturated fat, but recent research has proven there is no link between saturated fat intake and higher cholesterol. On the contrary, coconut oil has been proven to increase good HDL cholesterol levels and decrease bad LDL cholesterol—which actually means it good for the heart.

The healthy fatty acids in coconut oil are primarily composed of medium-chain triglycerides, or MCTs. MCTs are really easy for the body to metabolize and use as quick energy. In fact, they move straight from the digestive tract to the liver, where they’re used almost immediately instead of getting stored as fat (like other types of fatty acids). So even though it’s high in calories, coconut oil isn’t likely to make you store belly fat like other high-fat foods. There are even some studies that suggest a higher intake of MCTs intake can increase metabolic rate by 7 percent a day. Coconut oil also boasts a ton of lauric acid, a type of fatty acid that is antibacterial, antifungal, and antiviral, and can even kill the nasty pathogens that cause yeast infections. As a result, downing a spoonful of coconut oil is often recommended by naturopaths to treat candida.

Because it seems to boost metabolism, and because adding more fats to your diet can help keep you satisfied for longer, coconut oil seems to promote weight loss. In a study of 40 obese women, those who added one ounce of coconut into their daily diets—without making any other changes—saw a reduction in their BMI and lost inches off their waistlines. For the record, one tablespoon of coconut oil has 14 grams of fat and is equivalent to about 120 calories.

Taste and consistency.
The taste of coconut oil varies depending on how it’s been processed, and can range from tropical and nutty to totally bland and tasteless. Usually, the more refined the coconut oil, the less flavorful. At room temperature or colder, coconut oil is a slightly soft solid (think room temperature butter). But when it reaches 77 degrees, it melts into a clear liquid—that’s why some prefer to store it in the fridge to keep it from getting too runny during summer. Average smoke point: 350 degrees F (167 Celsius)

Most people don’t know that all cooking fats aren’t interchangeable. You shouldn’t just heat up any oil and get to frying and sautéeing—when some fats are exposed to high heat (aka the temperature you need for perfectly crispy tempura), they go through a chemical change that leaves them basically toxic. All fats have a smoke point, but most of the cooking oils that are considered healthier have a lower heat threshold.

Unrefined oils tend to be higher in minerals, enzymes, and beneficial compounds than refined oils because they haven’t been exposed to heat during production.
But when they get too hot and start smoking, not only does the flavor turn kind of burnt and bitter, but the fatty acids begin to break down and release free radicals. That’s no good—that pool of flavorful, healthy oil has now turned into a smoking, carcinogenic mess that you certainly don’t want to end up on your food.

If you’re feeling adventurous—and are willing to set off your smoke alarm—you can try this for yourself. Heat up a pan on the stove top. Add in a dollop of coconut oil, and slowly raise the heat. You’ll notice that at a certain temperature, the oil will begin to brown and smoke—you’ve just witnessed fatty acids transform into free radicals. Fortunately, despite its relatively low smoke point, meaning it’s pretty great for baking, sheet-pan roasting, and lightly sauteeing. Because it has a delicate, lightly sweet flavor, it works well in smoothies, too.

What coconut oil is best for.

Coconut oil and butter are analogous—they have the same smoke point, and in recipes, you can sub either in for the other at a 1:1 ratio. Because coconut oil has a unique texture and solidifies quickly when exposed to cooler temps, it shows up in lots of dessert recipes that require a hard candy-coating or a softer, fudge-like texture at room temperature. Some might taste sweeter and more coconutty (depending on how they’re made), but milder versions can even be used in savory dishes just as you would use other cooking fats with similar smoke points like butter, sesame oil, and vegetable shortening.

Other uses.
Coconut oil has gained popularity partially because it’s so versatile—no need to worry about running out of uses for a 15-ounce jar! Because coconut oil is high in lauric acid (an antibacterial compound), as well as vitamin E and vitamin K (two beauty-boosting vitamins that have anti-inflammatory and anti-aging effects), it’s great for skin and hair. For the super low-maintenance, a dab warmed between the palms becomes an ultra-hydrating moisturizer for the body and face. For an extra-soothing body oil, combine it with lavender, vanilla, or orange essential oils (even though it already smells heavenly!). Rub it into hair for deep-conditioning treatment, massage into lips for all-natural chapstick, or combine with raw sugar for a gentle face scrub. Want some more inspiration? Check out this video for five more ways to use coconut oil in your beauty routine.

Olive oil.
The Mediterranean diet gained popularity in the ’90s, but what some initially pegged as a “fad” has proven to be a lasting and effective way to manage weight and improve heart health. It takes its name from the eating habits of people living around the Mediterranean Sea; residents of the region have a very high quality of life with little disease and longer lifespans compared to the rest of the world. The MVP of the Mediterranean diet is none other than olive oil. That, along with subsequent studies proving its many health benefits over the years, it’s safe to say olive oil can be found in most kitchens in the United States. In 2007, Americans consumed more than 70 million gallons, almost ten times as much as they did in 1982. But most people don’t realize that as soon as olive oil gets exposed to high heat, it basically loses all of its health cred. Here’s what you need to know about cooking with it.

How it’s made.
There are typically three different types of olive oil you can find at grocery store shelves: extra virgin, virgin, and regular. The extra virgin moniker denotes an unrefined oil that’s produced from the first pressing of olives. It’s typically considered the highest-quality and best tasting because it has highest number of active phenolic antioxidants, which not only fight free radical damage, but have also been shown to reduce pain and inflammation as effectively as ibuprofen. Just like coconut oil, when olive oil is exposed to high temperatures during processing, its micronutrients are destroyed.

When buying, try to find a bottle of extra-virgin olive oil from a reputable seller—because it’s such a hot commodity, olive oil fraud has become a legitimate problem. Scammers will blend together lower quality vegetable oil with refined olive oil and slap an extra virgin label on it in order to sell it for a higher price. Always double check the source of the oil you’re buying, and you’ll know you have good quality oil if it lacks bitterness and has a robust olive taste.

Nutrition facts.
Seventy-three percent of olive oil is made up of monounsaturated fats, a type of long-chain fatty acid that’s considered one of the healthiest, according to the American Heart Association. Monounsaturated fats have a positive effect on heart health, and olive oil has the highest percentage of any edible oil. Because it’s so high in the antioxidants and healthy fats, olive oil has impressive cardio protective benefits.

Lowers cholesterol: Monounsaturated fats can reduce bad cholesterol levels in blood, lowering the risk of heart disease and stroke. Reduces blood pressure: In a study of 23 hypertensive patients, those who increased regular use of olive oil in their diets for six months had markedly lower resting blood pressure numbers.

Helps prevent blood clots: Some studies have shown that olive oil decreases blood clotting, which can prevent heart attack and stroke.

Decreases inflammation: Oleic acid, one of the most prominent fatty acids found in olive oil, has been proven to reduce inflammation while oleocanthal, an antioxidant, works the same way as ibuprofen to reduce inflammation. Coconut and olive oil have a very similar macronutrient breakdown—one tablespoon of olive oil has 14 grams of fat and 120 calories.

Taste and consistency.
Flavour can vary greatly from bottle to bottle, although extra-virgin olive oil usually has the richest, most olive-like taste. Like coconut oil, when olive oil goes through the refining process the flavour and nutrients are neutralized. But high-quality oils maintain a more savoury flavour, which is why they’re typically used for cooking meat, frying, and drizzling over dishes. Olive oil has a liquid consistency at room temperature, and becomes solid when refrigerated. Average smoke point: 325 degrees F. (163 Celsius)

Coconut oil is mostly made of saturated fats, which are pretty resistant to heat.
Olive oil, on the other hand, is much higher in monounsaturated fats, which are less resistant to heat. Other than unique antioxidants that are found in each, it’s the main difference between the two oils. The smoke point of olive oil varies, but is around 325 degrees Fahrenheit. (163 C)

What olive oil is best for.

Because its smoke point is lower, olive oil is best for oven-cooking, salad dressings, light sautéing, and drizzling. Due to the slight olive flavour, it works especially well on savoury foods like proteins and veggies. Coconut or olive oil?

Coconut oil
isn’t the only multi-tasker you can find in the kitchen. Olive oil works as an impressive moisturizer for everything from cuticles to fly aways.

So which is better?
Here’s the thing - both of these oils are worth having on hand at all times. For slightly higher heat cooking, DIY beauty routines, and baking and sweets, coconut oil easily wins. But to improve heart health and for bread-dipping, extra-virgin olive oil takes the cake. If anything, don’t be afraid to add some healthy fats to your diet. They have so many health benefits—and they make everything taste better! Source.
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Also read:
1. Coconut oil, 10 life improving uses.
2. The coconut; loaded with nutrients & health benefits.***
My thought for today. – Werner
You learn something every day if you pay attention. ~ Ray LeBlond



Monday, July 11, 2016

A handshake, what does mean?

The short answer would be; it would mean different things to different people. Just like handwriting, and how a person shakes a hand can be an indication to their inner nature. Many European countries use the handshake  as a greeting, especially meeting for the first time or after a long absence. When done to the right person, they are perceived as being warm, friendly, trustworthy and honest. In many countries it can also be a greeting, or an act showing that you have made an agreement, in which two people who are facing each other and take hold of and shake each others right hand.

A handshake caused recently a “storm” in Switzerland, and it wasn’t one in a teacup. It was because two Muslim boys refused to shake hands with their female teacher. At first the school authorities granted the boys an exemption. But the Swiss Justice Minister overturned the decision. You just have to admire the Swiss and its justice minister, for not buckling under to demands of minorities that wanted to stop their long held customs, because it is offensive for them that male and females shake hands. The question begs, why do these people go there and not to a country that is compatible with their outdated culture?
 
The Swiss say that religious belief is no excuse for refusing to shake a teacher’s hand, authorities in a northern Swiss region have ruled, reversing a school’s decision to grant exemptions for Muslim pupils unwilling to touch the opposite sex.

Parents of pupils who refuse to shake a teacher’s hand at schools in the northern canton of Basel-Country could now face fines of up to 5,000 Swiss francs $6720.00 Aus.)  regional education authorities said. “A teacher has the right to demand a handshake,” they said in a statement.

Don’t you think that it is a pity we do not to have such astute politicians in Australia and not kowtowing to minorities? This needs circulation far and wide! Following is what happened in Switzerland. Werner
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What’s in a handshake?
Sometimes it's the little things that are the most telling.   In Switzerland it has long been customary for students to shake the hands of their teachers at the beginning and end of the school day. It's a sign of solidarity and mutual respect between teacher and pupil, one that is thought to encourage the right classroom atmosphere. Justice Minister Simonetta Sommaruga recently felt compelled to further explain that shaking hands was part of Swiss culture and daily life.

And the reason she felt compelled to speak out about the handshake is that two Muslim brothers, aged 14 and 15, who have lived in Switzerland for several years (And thus are familiar with its the conventions) in the town of Therwil, near Basel, refused to shake the hands of their teacher, a woman, because, they claimed, this would violate Muslim teachings that contact with the opposite sex is allowed only with family members.

At first the school authorities decided to avoid trouble, and initially granted the boys an exemption from having to shake the hand of any female teacher. But uproar followed, as Mayor Reto Wolf explained to the BBC: "the community was unhappy with the decision taken by the school. In our culture and in our way of communication a handshake is normal and sends out respect for the other person, and this has to be brought home to the children in school."

Therwil's Educational Department reversed the school's decision, explaining in a statement on May 25 that the school's exemption was lifted because "the public interest with respect to equality between men and women and the integration of foreigners significantly outweighs the freedom of religion." It added that a teacher has the right to demand a handshake. Furthermore, if the students refused to shake hands again "the sanctions called for by law will be applied," which included a possible fine of up to 5,000 dollars.

 This uproar in Switzerland, where many people were enraged at the original exemption granted to the Muslim boys, did not end after that exemption was itself overturned by the local Educational Department. The Swiss understood quite clearly that this was more than a little quarrel over handshakes; it was a fight over whether the Swiss would be masters in their own house, or whether they would be forced to yield, by the granting of special treatment, to the Islamic view of the proper relations between the sexes. It is one battle – small but to the Swiss significant – between arrogant Muslim immigrants and the indigenous Swiss.

Naturally, once the exemption was withdrawn, all hell broke loose among Muslims in Switzerland. The Islamic Central Council of Switzerland, instead of yielding quietly to the Swiss decision to uphold the handshaking custom, criticized the ruling in hysterical terms, claiming that the enforcement of the handshaking is "totalitarian" (!) because its intent is to "forbid religious people from meeting their obligations to God." That, of course, was never the "intent" of the long-standing handshaking custom, which was a nearly-universal custom in Switzerland, and in schools had to do only with encouraging the right classroom atmosphere of mutual respect between instructor and pupil, of which the handshake was one aspect.

The Swiss formulation of the problem – weighing competing claims — will be familiar to Americans versed in Constitutional adjudication. In this case "the public interest with respect to equality" of the sexes and the "integration of foreigners" (who are expected to adopt Swiss ways, not force the Swiss to exempt them from some of those ways) were weighed against the "religious obligations to God" of Muslims, and the former interests found to outweigh the latter.

What this case shows is that even at the smallest and seemingly inconsequential level, Muslims are challenging the laws and customs of the Infidels among whom they have been allowed to settle [i.e., stealth jihad toward Sharia dominance]. Each little victory, or defeat, will determine whether Muslims will truly integrate into a Western society or, instead, refashion that society to meet Muslim requirements.

The handshake has been upheld and, what's more, a stiff fine now will be imposed on those who continue to refuse to shake hands with a female teacher. This is a heartening sign of non-surrender by the Swiss. But the challenges of the Muslims within Europe to the laws and customs of the indigenes have no logical end and will not stop. And the greater the number of Muslims allowed to settle in Europe, the stronger and more frequent their challenges will be. They are attempting not to integrate, but rather to create, for now, a second, parallel society, and eventually, through sheer force of numbers from both migration and by out breeding the Infidels, to fashion not a parallel society but one society — now dominated by Muslim Sharia.

The Swiss handshaking dispute has received some, but not enough, press attention. Presumably, it's deemed too inconsequential a matter to bother with. But the Swiss know better, and so should we. (Yes, so should we! - Werner)

There's an old Scottish saying that in one variant reads: "Many a little makes a mickle." That is, the accumulation of many little things leads to one big thing. That's what's happening in Europe today. This was one victory for the side of sanity, and, there will need to be a great many more. (Three cheers for the Swiss! - Werner)
Source:
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My thought for today.Werner
You can tell the character of a person by their handshake. Kathy Magliato