WHY CHICK-FIL-A??? How many families would think eating MSG, TBHQ, artificial colors, and caramel coloring is just fine?

Chick-fil-A is proud of their new strict auditing process to verify their suppliers are “never to directly administer antibiotics.” Though this may seem like a positive message to those who enjoy dining out (especially anyone who is working on getting healthier), it would surprise you to know that their menu is still loaded with toxic chemicals that cause addiction, body fat, and other health consequences.

The chicken is loaded with dozens of harmful chemicals, Chick-fil-A’s ‘antibiotic-free’ chickens won’t make a difference on public health. Take a look at one of Chick-fil-A’s menu classics – the chicken sandwich. It contains nearly 20 added chemicals.
Some of these chemicals are known to be highly toxic:
Monosodium Glutamate (MSG) – a flavor enhancer. It is an excitotoxin that damages and kills neuronal cells within the body, causing a degenerative effect in the brain and nervous system.Scientific studies have shown that it causes obesity and metabolic syndrome. MSG is highly addictive, and you can forget about weight loss if it’s your goal.Diet won’t help when excitotoxins are present. Chick-fil-A’s chicken sandwich includes MSG twice – in the chicken and what seems to be the bun.
Tert-Butylhydroquinone (TBHQ) – a highly effective preservative for many vegetables and animal fats. TBHQ is a form of butane (a highly toxic gas). Some studies have shown it to have some protective effects. However, high doses or prolonged exposure have also shown it to be a precursor to stomach tumors and DNA damage. It may also be carcinogenic.
Hydrogenated vegetable oils – unnatural dietary fats made by a chemical process called “hydrogenation” and used to preserve foods. The American Heart Association has declared hydrogenated (trans) fats harmful as they raise bad cholesterol levels (LDL) and lowers good cholesterol levels (HDL).This imbalance raises the risk for type-2 diabetes, heart disease, and stroke. Chick-fil-A’s chicken sandwich contains palm kernel oil, peanut oil, and soybean oil. In fact, soybean oil is listed twice.
Dimethylpolysiloxane – an anti-foaming agent intended to be used on oil fryers. It is declared to be non-toxic by the World Health Organization.However, the United States Food and Drug Administration (FDA) allows formaldehyde to be used as preservative for the chemical. This is a harmful irritant that causes oxidative stress and risk for cancer and immune disease. Chick-fil-A lists it as an ingredient with their peanut oil.

6 Worst Foods for Diabetes


Over 25 million people in the United States have diabetes and diabetes takes an enormous toll on the health of our population.1 Diabetes accelerates aging; damages the kidneys, cardiovascular system, eyes and nerve tissue; and increases cancer risk.2-4

The devastating complications and premature deaths associated with diabetes can be prevented. The primary cause of the parallel increases in obesity and diabetes is the nutrient-depleted American diet. The worst foods for diabetes—the foods that elevate blood sugar, reduce insulin sensitivity and increase type 2 diabetes risk—are the foods that are most common in the standard American diet.

1. Added sugars

Since diabetes is characterized by abnormally elevated blood glucose levels, of course it is wise to avoid the foods that cause dangerously high spikes in blood glucose—primarily refined foods such as sugar-sweetened beverages, devoid of fiber to slow the absorption of glucose into the blood. Fruit juices and sugary processed foods and desserts have similar effects. These foods promote hyperglycemia and insulin resistance, and promote the formation of advanced glycation end products (AGEs) in the body: AGEs alter the normal, healthy function of cellular proteins, stiffen the blood vessels, accelerate aging, and promote diabetes complications.5,6

2. Refined grains (white rice and white flour products)

Refined carbohydrates like white rice, white pasta, and white bread are missing the fiber from the original grain, so they raise blood glucose higher and faster than their intact, unprocessed counterparts. In a 6-year study of 65,000 women, those with diets high in refined carbohydrates from white bread, white rice, and pasta were 2.5 times as likely to be diagnosed with type 2 diabetes compared to those who ate lower-GL foods such as intact whole grains and whole wheat bread.7 An analysis of four prospective studies on white rice consumption and diabetes found that each daily serving of white rice increased the risk of diabetes by 11%.8 In addition to the glucose-raising effects, cooked starchy foods also contain AGEs, which promote aging and diabetes complications.9,10

3. Fried foods

Potato chips, French fries, doughnuts and other fried starches start with a high-glycemic food, and then pile on a huge number of low-nutrient calories in the form of oil. The combination of glycemic carbs and oil is particularly potent at stimulating fat storage hormones. Plus, like other cooked starches, fried foods contain AGEs.9,10

4. Trans fats (margarine, shortening, fast food, processed baked goods)

Diabetes accelerates cardiovascular disease; because the vast majority of diabetics (more than 80 percent1) die from cardiovascular disease, any food that increases cardiovascular risk will be especially problematic for those with diabetes. Trans fat intake is a strong dietary risk factor for heart disease; even a small amount of trans fat intake increases risk.11,12

In addition to their cardiovascular effects, saturated and trans fats reduce insulin sensitivity, leading to elevated glucose and insulin levels, and greater risk of diabetes.13

5. Red and processed meats

Many diabetics have come to believe that if sugar and refined grains and other high-glycemic foods raise blood sugar and triglycerides, they should avoid them and eat more animal protein to keep their blood glucose levels in check. However, several studies have now confirmed that high intake of meat increases the risk of diabetes. A meta-analysis of 12 studies concluded that high total meat intake increased type 2 diabetes risk 17% above low intake, high red meat intake increased risk 21%, and high processed meat intake increased risk 41%.14

6. Whole eggs

Eating 5 eggs/week or more has been associated with an increased risk of developing type 2 diabetes.15 When it comes to heart disease, eggs have been a controversial topic. However, for those with diabetes, the research is not controversial; there are clear links in many observational studies to large increases in risk. Large prospective studies such as The Nurses’ Health Study, Health Professionals Follow-up Study, and Physicians’ Health Study reported that diabetics who ate more than one egg/day doubled their cardiovascular disease or death risk compared to diabetics who ate less than one egg per week.16,17 Another study of diabetics reported that those who ate one egg/day or more had a 5-fold increase in risk of death from cardiovascular disease.18,19

If you want to avoid diabetes and enhance your life expectancy, steer clear of these five foods and adopt a high-nutrient diet, which has been shown to reduce HbA1c into the non-diabetic range, reduce or eliminate the need for medications and dramatically improve blood pressure and triglycerides in diabetic patients.20 Read about the 5 best foods for diabetes here, and learn more in my book The End of Diabetes. If you know of anyone with diabetes—type 1, type 2 or pre-diabetes—it is absolutely essential they read this book; it could save their life.

1. American Diabetes Association: Diabetes statistics [http://www.diabetes.org/diabetes-basics/diabetes-statistics/]
2. Campbell PT, Deka A, Jacobs EJ, et al: Prospective study reveals associations between colorectal cancer and type 2 diabetes mellitus or insulin use in men. Gastroenterology 2010, 139:1138-1146.
3. Flood A, Strayer L, Schairer C, et al: Diabetes and risk of incident colorectal cancer in a prospective cohort of women.Cancer Causes Control 2010, 21:1277-1284.
4. He J, Stram DO, Kolonel LN, et al: The association of diabetes with colorectal cancer risk: the Multiethnic Cohort. Br J Cancer 2010, 103:120-126.
5. Yamagishi S: Role of advanced glycation end products (AGEs) and receptor for AGEs (RAGE) in vascular damage in diabetes. Exp Gerontol 2011, 46:217-224.
6. Barlovic DP, Thomas MC, Jandeleit-Dahm K: Cardiovascular disease: what’s all the AGE/RAGE about? Cardiovasc Hematol Disord Drug Targets 2010, 10:7-15.
7. Salmeron J, Manson JE, Stampfer MJ, et al: Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. JAMA 1997, 277:472-477.
8. Hu EA, Pan A, Malik V, et al: White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review.BMJ 2012, 344:e1454.
9. Goldberg T, Cai W, Peppa M, et al: Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc2004, 104:1287-1291.
10. Pruser KN, Flynn NE: Acrylamide in health and disease. Front Biosci (Schol Ed) 2011, 3:41-51.
11. Teegala SM, Willett WC, Mozaffarian D: Consumption and health effects of trans fatty acids: a review. J AOAC Int 2009,92:1250-1257.
12. Micha R, Mozaffarian D: Trans fatty acids: effects on metabolic syndrome, heart disease and diabetes. Nat Rev Endocrinol2009, 5:335-344.
13. Riserus U, Willett WC, Hu FB: Dietary fats and prevention of type 2 diabetes. Prog Lipid Res 2009, 48:44-51.
14. Aune D, Ursin G, Veierod MB: Meat consumption and the risk of type 2 diabetes: a systematic review and meta-analysis of cohort studies. Diabetologia 2009, 52:2277-2287.
15. Djousse L, Gaziano JM, Buring JE, et al: Egg consumption and risk of type 2 diabetes in men and women. Diabetes Care2009, 32:295-300.
16. Qureshi AI, Suri FK, Ahmed S, et al: Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Med Sci Monit 2007, 13:CR1-8.
17. Hu FB, Stampfer MJ, Rimm EB, et al: A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA 1999, 281:1387-1394.
18. Trichopoulou A, Psaltopoulou T, Orfanos P, et al: Diet and physical activity in relation to overall mortality amongst adult diabetics in a general population cohort. J Intern Med 2006, 259:583-591.
19. Djousse L, Gaziano JM: Egg consumption in relation to cardiovascular disease and mortality: the Physicians’ Health Study. Am J Clin Nutr 2008, 87:964-969.
20. Dunaief DM, Fuhrman J, Dunaief JL, Ying G. Glycemic and cardiovascular parameters improved in type 2 diabetes with the high nutrient density (HND) diet. Open Journal of Preventive Medicine 2012, 2.



Natural Healing: Alkaline Water Does A Body Good


The ideal water to drink during and after detoxifying and cleansing is alkaline water.
Alkaline water is specially processed water that raises its pH balance, which is usually neutral (7.0 pH). Any water that is higher than 7.0 on the pH scale is alkaline water.
Really good alkaline water should have a pH of between 8.5 and 9.5.
Drinking alkaline water over time will automatically influence your body’s pH balance and cause it to rise. Ideally, the human body’s pH level or balance should be 7.3; however, due to the standard American diet that is very acidic and which many of us unwisely consume, our pH level is below 7.3, usually ranging from 6.0 to 6.8 in the average person.
An acid pH is not good for optimal health. Acidity is one half of anaerobia, which is a state of low oxygen and low pH that allows disease to physically manifest and destroy health and vitality. Every degenerative disease denotes anaerobia. And where there is anaerobia there is mucus and some level inflammation.
When the pH balance is thrown off or altered, overall health will also be thrown off or altered, hence im-balance aka dis-ease.
Just about everything the majority of us consume (and enjoy) is acidic: meat (animal cadavers and slaughtered animal flesh), dairy products, refined grains, refined starch (stiffening agents), sugar, salt , chemical additives (preservatives, flavor enhancers, etc.), candy and chocolate, soda, pop, wine, alcohol,beer, processed orange juice, coffee and hot cocoa, commercial tea beverages and fruit juices and even bottled water.
The most acidic substance you could consume are soda pop (2.0 pH) and vinegar (0.0 pH). And boy, do Americans love soda pop.


Is a Major cause of Many Health Problems.

Our body, has 70 trillion cells that are made up of 70% water and 30% mass = muscle = protein = 100%. Our body complex is equal to the Earth’s Complex of 70% water & 30 % Mass. A Divine match.

Water, is lost through breathing, sweating, urination and bowel movements. Minerals such as sodium, potassium and calcium (essential electrolytes) that maintain fluid balance in the body can also be depleted. If too much water or electrolytes are lost, the body becomes out of balance and dehydrated. The young and the elderly are extremely susceptible to dehydration.

Some symptoms of dehydration mild to severe include:

Dry mouth
Swollen tongue
Increased thirst
Muscle weakness
Heart palpitations
Inability to sweat
Few or no tears when crying
Decreased urination that is concentrated
Nausea and vomiting
Inability to focus
Low blood pressure
Sunken eyes
Non elastic skin (sagging & hanging flesh)

Severe dehydration can lead to a coma, organ failure and in extreme cases, be fatal.

Change your Water, Change your Body, Change your Life…