No one should take the H1N1 vaccine

Truth of contents not verified.

Read for yourself and decide on its authenticity.

______________________________________________________________________________

Subject: Swine Flu article by Dr. Russell Blaylock

"No one should take the H1N1 vaccine - it is one of the most dangerous vaccines ever devised.
It contains an immune adjuvant called squalene (MF-59) which has been shown to cause severe autoimmune disorders
such as MS, rheumatoid arthritis and Lupus.

³This is the vaccine adjuvant that is strongly linked to the Gulf War syndrome, which killed thousands of soldiers
and caused a 200% increase in the fatal disease ALS (Lou Gehreg disease).
This virus H1N1 kills by causing a "cytokine storm", which means that it causes the body's immune system to overreact
and that is why it is killing young people and is a mild disease in the elderly. (The elderly have weakened immune systems)

This vaccine is a very powerful immune stimulator and carries the real possibility of making the lethality of the
virus much greater.

³One's best protection is vitamin D3....One should take 5000 IU a day now and when the disease begins
to spread increase the dose to 15,000 IU a day.
Vitamin D3 modulates the immune reaction, reducing the chance of an overreaction and stimulates the body to produce
what are called antimicrobial peptides, which are powerful killers of viruses that do not involve immunity.

This is dose related, which means the higher the dose of D3 the better the protection. Fish oils
(the best is Carlson's Norwegian lemon flavored fish oil) also reduce immune overreaction.
One teaspoon a day should be sufficient. For severe symptoms, one teaspoon twice a day.
Antioxidants of various kinds also help.²

Feel free to spread this around. People need to know to protect themselvesŠ


http://www.russellblaylockmd.com/ (this is his bio)

http://en.wikipedia.org/wiki/Gulf_War_syndrome (Gulf War Syndrome)


Wednesday, July 15, 2009


Dr. Russell Blaylock: Vaccine Maybe More Dangerous Than Flu

http://www.newsmax.com/health/vaccine_swine_flu/2009/07/07/232717.html

Vaccine May Be More Dangerous Than Swine Fl

Tuesday, July 7, 2009

By: Dr. Russell Blaylock

An outbreak of swine flu occurred in Mexico this spring that eventually affected 4,910 Mexican citizens and resulted in 85 deaths.
By the time it spread to the United States, the virus caused only mild cases of flu-like illness.

Thanks to air travel and the failure of public health officials to control travel from Mexico, the virus spread worldwide.
Despite predictions of massive numbers of deaths and the arrival of doomsday, the virus has remained a relatively mild disease,
something we know happens each year with flu epidemics.

Worldwide, there have only been 311 deaths out of 70,893 cases of swine flu. In the United States, 27,717 cases
have resulted in 127 deaths.
Every death is a tragedy, but such a low death rate should not be the basis of a draconian government policy.

It is helpful to recall that the Centers for Disease Control - with the collusion of the media - constantly tell us that 36,000 people
die from the flu each year, a figure that has been shown to be a lie. In this case, we are talking about 300 plus
deaths for the entire world.

This virus continues to be an enigma for virologists. In the April 30, 2009 issue of Nature, a virologist was quoted as saying,
"Where the hell it got all these genes from we don't know." Extensive analysis of the virus found that it contained the original
1918 H1N1 flu virus, the avian flu virus (bird flu), and two new H3N2 virus genes from Eurasia.
Debate continues over the possibility that swine flu is a genetically engineered virus.

Naturally, vaccine manufacturers have been in a competitive battle to produce the first vaccine. The main contenders have been
Baxter Pharmaceuticals and Novartis Pharmaceuticals, the latter of which recently acquired the scandal-ridden Chiron
vaccine company. Both of these companies have had agreements with the World Health Organization to produce a pandemic vaccine.

The Baxter vaccine, called Celvapan, has had fast track approval. It uses a new vero cell technology, which utilizes cultured
cells from the African green monkey. This same animal tissue transmits a number of vaccine-contaminating viruses,
including the HIV virus.

The Baxter company has been associated with two deadly scandals. The first event occurred in 2006 when hemophiliac
components were contaminated with HIV virus and injected in tens of thousands of people, including thousands of children.
Baxter continued to release the HIV contaminated vaccine even after the contamination was known.

The second event occurred recently when it was discovered that Baxter had released a seasonal flu vaccine
containing the bird flu virus, which would have produced a real world pandemic, to 18 countries.
Fortunately, astute lab workers in the Czech Republic discovered the
deadly combination and blew the whistle before a worldwide disaster was unleashed.

Despite these two deadly events, WHO maintains an agreement with Baxter Pharmaceuticals to produce the world's pandemic vaccine.

Novartis, the second contender, also has an agreement with WHO for a pandemic vaccine. Novartis appears to have won the contract,
since their vaccine is near completion. What is terrifying is that these pandemic vaccines contain ingredients, called immune adjuvants
that a number of studies have shown cause devastating autoimmune disorders, including rheumatoid arthritis, multiple sclerosis and lupus..

Animal studies using this adjuvant have found them to be deadly. A study using 14 guinea pigs found that when they were injected with
the special adjuvant, only one animal survived. A repeat of the study found the same deadly outcome.

So, what is this deadly ingredient? It is called squalene, a type of oil. The Chiron company, maker of the deadly anthrax vaccine,
makes an adjuvant called MF-59 which contains two main ingredients of concern - squalene and gp120.
A number of studies have shown that squalene can trigger all of the above-mentioned autoimmune diseases when injected.

The MF-59 adjuvant has been used in several vaccines. These vaccines, including tetanus and diphtheria,
are the same vaccines frequently associated with adverse reactions.

I reviewed a number of studies on this adjuvant and found something quite interesting. Several studies done on human
test subjects found MF-59 to be a very safe immune adjuvant. But when I checked to see who did these studies,
I found -to no surprise - that they were done by the Novartis Pharmaceutical Company and
Chiron Pharmaceutical Company, which have merged.
They were all published in "prestigious" medical journals.
Also, to no surprise, a great number of studies done by independent laboratories and research institutions all found
a strong link between MF-59 and autoimmune diseases.

Squalene in vaccines has been strongly linked to the Gulf War Syndrome. On August 1991, Anthony Principi, Secretary of Veterans Affairs
admitted that soldiers vaccinated with the anthrax vaccine from 1990 to 1991 had an increased risk of 200 percent in
developing the deadly disease
amyotrophic lateral sclerosis (ALS), also called Lou Gehrig's disease.
The soldiers also suffered from a number of debilitating and life-shortening diseases, such as polyarteritis nodosa, multiple sclerosis
(MS), lupus, transverse myelitis (a neurological disorder caused by inflammation of the spinal cord), endocarditis
(inflammation of the heart's inner lining), optic neuritis with blindness and glomerulonephritis (a type of kidney disease).

Because squalene, the main ingredient in MF-59, can induce hyperimmune responses and induce autoimmunity,
a real danger exists for prolonged activation of the brain's immune cells, the microglia.
This type of prolonged activation has been strongly associated with such diseases
as multiple sclerosis, Alzheimer's disease, Parkinson's disease, ALS and possibly vaccine-related encephalitis.
It has been shown that activation of the systemic immune system, as occurs with vaccination, rapidly activates the brain's microglia
at the same time, and this brain inflammation can persist for long periods.

So, how would the gp120 get into the brain?
Studies of other immune adjuvants using careful tracer techniques have shown that they routinely
enter the brain following vaccination.
What most people do not know, even the doctors who recommend the vaccines, is that most such studies
by pharmaceutical companies observe the patients for only one to two weeks following vaccination
- these types of reactions may take months or even years to manifest.

It is obvious that the vaccine manufacturers stand to make billions of dollars in profits from this
WHO/government-promoted pandemic. Novartis, the maker of the new pandemic vaccine,
recently announced that they would not give free vaccines to impoverished nations - everybody pays.

One must keep in mind that once the vaccine is injected, there is little you can do to protect yourself‹at least by conventional medicine.
It will mean a lifetime of crippling illness and early death.

There are much safer ways to protect oneself from this flu virus, such as higher doses of vitamin D3,
selective immune enhancement using supplements (antioxidants), and a good diet.


© 2009 Newsmax.

Egg york is also good

5 to 10 eggs with york still have less chelestro. Day of exercise 10 eggs.

read that new study that egg york have good chelestro where all the protein are.

Pierre 8 Oct 09



I'm sure you've heard it before. When you think of a "health freak," you don't think of someone eating egg yolks and discarding the white.

Think again.

Egg Nutrition: Yolk vs. White

Egg yolks are indeed full of cholesterol. Like most cholesterol-rich foods, they are jam-packed full of important nutrients, especially the fat-soluble vitamins and essential fatty acids.

In fact, the slew of nutrients in an egg yolk is so comprehensive that a few a day would offer better insurance than a multi-vitamin. Most importantly, the yolk contains most of the nutrients in an egg.

Egg whites, on the other hand, contain far fewer nutrients. The only thing that could justify their consumption is their attachment to their companion yolk.

Don't believe it? Below is a table that compares the nutritional value of egg whites and yolks, with data provided by the USDA. I've included additional analysis in the last two columns that provides the percentage of the total nutrition found in the yolk and the percentage of total nutrition found in the white.

Table 1: Egg Yolks Versus Egg Whites

Nutrient

White

Yolk

% Total in White

% Total in Yolk

Protein

3.6 g

2.7g

57%

43%

Fat

0.05g

4.5g

1%

99%

Calcium

2.3 mg

21.9 mg

9.5%

90.5%

Magnesium

3.6 mg

0.85 mg

80.8%

19.2%

Iron

0.03 mg

0.4 mg

6.2%

93.8%

Phosphorus

5 mg

66.3 mg

7%

93%

Potassium

53.8 mg

18.5 mg

74.4%

25.6%

Sodium

54.8 mg

8.2 mg

87%

13%

Zinc

0.01 mg

0.4 mg

0.2%

99.8%

Copper

0.008 mg

0.013 mg

38%

62%

Manganese

0.004 mg

0.009 mg

30.8%

69.2%

Selenium

6.6 mcg

9.5 mcg

41%

59%

Thiamin

0.01 mg

0.03 mg

3.2%

96.8%

Riboflavin

0.145 mg

0.09 mg

61.7%

48.3%

Niacin

0.035 mg

0.004 mg

89.7%

9.3%

Pantothenic acid.

0.63 mg

0.51 mg

11%

89%

B6

0.002 mg

0.059 mg

3.3%

96.7%

Folate

1.3 mcg

24.8 mcg

5%

95%

B12

0.03 mcg

0.331 mcg

8.3%

91.7%

Vitamin A

0 IU

245 IU

0%

100%

Vitamin E

0 mg

0.684 mg

0%

100%

Vitamin D

0 IU

18.3 IU

0%

100%

Vitamin K

0 IU

0.119 IU

0%

100%

DHA and AA

0

94 mg

0%

100%

Carotenoids

0 mcg

21 mcg

0%

100%



Data taken from the USDA Nutrient Database for Standard Reference, Release 15. AA and DHA data from NutritionData.Com. Since the article was written, the USDA has published revisions. The latest, Release 17, can be found here.

As you can see from the table, the yolk contains 100% of the carotenoids, essential fatty acids, vitamins A, E, D, and K (6 items). The white does not contain 100% of any nutrient.

The yolk contains more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and 89% of the panthothenic acid (9 items). The white does not contain more than 90% of any nutrient, but contains over 80% of the magnesium, sodium, and niacin (3 items).

The yolk contains between 50% and 80% of the copper, manganese, and selenium, while the white contains between 50% and 80% of the potassium, riboflavin, and protein.

It should also be kept in mind that the yolk of an egg is smaller than the white. Where the white contains a slim majority of nutrients, such as protein, this is not due to a greater concentration in the white, but simply to the fact that there is more white in the egg than yolk.

Egg Yolks Would Resolve Americans' Most Common Nutrient Deficiencies

According to the Executive Summary of the Third Report on Nutrition Monitoring in the United States by the Interagency Board for Nutrition Monitoring and Related Research of the Federation of American Societies for Experimental Biology's Life Sciences Research Office, the following is true:

Most groups have a deficient median intake of magnesium.
Several groups have a deficient median intake of calcium.
Children aged 1-2 and most groups of females have a deficient median intake of iron.
Blacks over the age of 16 and Mexican-Americans over the age of 60 have a deficient median intake of folate.
All age groups and races have a deficient median intake of vitamins A, E, B6, and copper.
Considering this information, the importance of the egg yolk and relative unimportance of the egg white becomes even more clear. The yolk contains the majority of the copper, nearly all of the calcium, iron, folate, and B6, and 100% of the vitamins A and E.

The white, on the other hand, is only useful as an added source of magnesium, or if the diet is on the whole deficient in protein. The simple addition of an adequate amount of meat in the diet would provide for both.

Finally, eggs are an excellent source of carotenoids. These are primarily highly absorbable forms of lutein and its partner zeaxanthin. These carotenoids accumulate in the back of the eye and appear to protect against age-related macular degeneration. There is no RDA for them, as researchers are still trying to understand their importance. All of the lutein and zeaxanthin in an egg is contained in the yolk.

Egg Yolks Contain Essential Fatty Acids DHA and Arachidonic Acid

One important set of nutrients that should not be overlooked is the long-chain essential fatty acids. Egg yolks contain the long-chain omega-3 fatty acid DHA, which is necessary for the brain and proper retinal function in the eye, and the long-chain omega-6 fatty acid arachidonic acid, which is required for the healthy skin, hair, libido, reproduction, growth and response to injury. These fatty acids are primarily needed by young children, pregnant and lactating women, and people with degenerative diseases involving oxidative stress, especially those of the nervous system such as Alzheimer's. While fatty fish and cod liver oil supply DHA in larger amounts, egg yolks have an advantage over these foods because they also contain arachidonic acid and because they do not contain EPA, which interferes with arachidonic acid metabolism.

According to NutritionData.Com, one egg yolk contains 75 mg of arachidonic acid (AA), 20 mg of DHA, but no EPA. As I describe in my Special Report, How Essential Are the Essential Fatty Acids?, DHA and AA are the two fatty acids essential to humans and other mammals, while EPA interferes with the body's use of AA and probably does not belong in the mammalian body at all.

Animal foods from animals raised on pasture are likely much richer in DHA. In all eggs, both the DHA and AA are contained in the yolk.

To Cook, or Not to Cook? The Benefits of Raw Egg Yolks

Many people believe that the health benefits of egg yolks are greater when the yolks are consumed raw. Heat destroys enzymes, reduces the amounts of certain nutrients, and may make the amino acid cysteine less available, which is needed to synthesize the master antioxidant of the cell, glutathione.

Those who eat raw egg yolks report easier digestion, increased stamina, and resistance to illness — not to mention a quicker snack if they're on-the-go.

That said, there is little evidence beyond such anecdotes that egg yolks are truly more beneficial when consumed raw.

There is also little evidence to support the common belief that consuming raw egg yolks is dangerous. Please see Dr. Mercola's article on the safety of eating raw egg yolks if you are concerned about this.

Raw Egg Whites Contain Digestive Enzyme Inhibitors and Anti-Nutrients

Raw egg whites should not be consumed. They contain inhibitors of the digestive enzyme trypsin, which are destroyed by heat. Consuming 100 grams of raw egg white with one egg yolk compared to consuming the same food cooked was shown in one study to reduce protein digestion from 90 percent down to 50 percent.

Raw egg whites also contain an anti-nutrient called avidin. Avidin is a glycoprotein that binds to the B vitamin biotin, preventing its absorption. Biotin is necessary for fatty acid synthesis and the maintenance of blood sugar, and is especially important during pregnancy when biotin status declines.

Residual Egg White Avidin — Cooking Does Not Fully Destroy the Anti-Nutrients

It is a myth that light cooking completely destroys the avidin.

According to this study, poaching eggs only destroys one third of the avidin while even frying leaves 30 percent of it behind.

This raises the question of whether there is a net nutritional advantage to eating any egg whites at all. Most likely, it depends on the individual person. There is controversy over whether biotin produced in the intestinal tract is absorbed — if intenstinal biotin production is indeed nutritionally important, then people whose intestinal flora are less avid producers of biotin probably need to be more concerned about the potential adverse effects of consuming egg white.

Finding The Right Kind of Eggs

Pastured eggs, meaning eggs from chickens that are free to forage for grass and insects, are of much higher nutritional quality than eggs from confinement chickens. The marginal increase in value, of course, is found mostly in the yolk.

Insects provide a higher DHA content, found exclusive in the yolk, and grass provides a higher vitamin E and carotene content, also found exclusively in the yolk. Egg yolks from pastured chickens are thus a powerful supplement to a healthy diet — a super-food — providing necessary nutrients in which the Standard American Diet is deficient.

To find a source of eggs from chickens raised on pasture, you can visit LocalHarvest.org and do a search for "eggs pastured" or "eggs grass fed" with your zip code. You can also visit EatWild.com and click on your state for a list of farms that pasture their animals.

Additionally, you may be able to find roadside stands in your area that sell eggs from pastured chickens. Be sure to inquire about the farming practices, to make sure that the chickens are able to forage for both grass and insects.

Back to the Basics: Taste!

The truth is that most satisfying meals one could make with eggs just don't taste right without both the yolk and the white. Most baked goods come out with a richer taste and a better texture when the yolks are included. Food should provide good nutrition — for which inclusion of the yolks is necessary! — but it should also taste good.

Food should be fun. It should be rewarding to cook, delicious to eat, and relaxing to indulge in.

The anti-cholesterol establishment upholds its poor theory and unjustified conclusions only to condemn us to a bland and unsatisfying diet, the cornerstone of which is "light cooking" with bland and taste-challenged "foods" like the notorious, emasculated, yolkless egg white.

Fear not.

You are now armed with the raw facts from the USDA's nutrition database that shows that missing out on the egg yolks means missing out on the nutrition in your breakfast. Take heart in this the next time you enjoy the incredible, edible egg yolk.

http://www.cholesterol-and-health.com/Egg_Yolk.html

Whole grain

Whole Grains Guide
Written by Gloria Tsang, RD
Published in Dec 2005; Updated in Aug 2007

(HealthCastle.com) You've probably heard a lot about how good for you whole grains can be. But do you really know what whole grains are – or why they're so beneficial?
A grain is considered whole when all three parts – bran, germ and endosperm – are present. Most people know that fruits and vegetables contain beneficial phytochemicals and antioxidants, but many do not realize that whole grains are often an even better source of these key nutrients. In fact, whole grains are a good source of B vitamins, Vitamin E, magnesium, iron and fiber, as well as other valuable antioxidants not found in some fruits and vegetables. Most of the antioxidants and vitaminsare found in the germ and the bran of a grain.


Common Types of Whole Grains:

wild rice
brown rice
whole wheat
oatmeal
whole oats
barley
whole rye
bulgar
popcorn
Less Common Types of Whole Grains:

amaranth
millet
quinoa
sorghum
triticale

Recommendations on Whole Grains
Whole grains have been shown to reduce the risk of heart disease by decreasing cholesterol levels, blood pressure, and blood coagulation. Whole grains have also been found to reduce the risks of many types of cancer. They may also help regulate blood glucose in people living with diabetes. Other studies have also shown that people who consume more whole grains consistently weigh less than those who consumed less whole grain products.

In January 2005, the US government published the new Dietary Guidelines for Americans 2005. One of the new guidelines recommends that all adults eat half their grains as whole grains – that's at least 3 servings of whole grains a day.

Increase whole grain intake: An easy way to increase whole grain intake is to replace some of your refined-grain products with whole grain products.

have a slice of whole grain bread to replace your white bread
have a serving of whole grain breakfast cereal in the morning
substitute half the white flour with whole wheat flour in your regular recipes for cookies, muffins, quick breads and pancakes
add brown rice, wild rice or barley in your vegetable soup
snack on popcorn instead of chips on movie nights
Check labels carefully! Foods labelled with the words "multi-grain," "stone-ground," "100% wheat," "cracked wheat," "seven-grain," or "bran" are usually not whole-grain products. Color is also not an indication of a whole grain. Brown does not necessary mean whole wheat or whole grain! Some brown bread has brown coloring added to achieve the brown color!

When determining if a packaged food product contains whole grain or not, look for the word "whole" in the ingredient list. Also look for the Whole Grain Stamp (see above examples). A "good source" stamp contains at least 1/2 serving of whole grains while an "excellent source" contains at least 1 serving of whole grains.