How to Increase Your Lung Capacity

Breathe deeply. Be sure to practice deep breathing in order to maximize your lung capacity and take in more air with each breath.
Exhale completely. Don’t let any air linger in your lungs. This allows more oxygen-rich air to come in with your next breath. You can ensure the complete evacuation of your lungs by counting out loud. When you can no longer count out loud, you can expel no more air from you lungs.

Allow your diaphragm to descend by keeping your abdominal muscles relaxed. Your abdomen will expand as your diaphragm descends making more room around your lungs, allowing them to fill with air.

Widen your arms, holding them farther away from your body, to help open up your chest.
Inhale for two counts, and exhale for three counts. Maintain this ratio consistently.

Create resistance.
Breathe in normally, through your nose. Take deep breaths.

Breathe out through your mouth with your lips still close together. Open them just slightly so a little bit of air can get out, and with resistance. Try and do this as often as possible — it makes the sacs in your lungs more used to having to hold air longer, stretching them out. Another way of accomplishing this same effect would be to blow up balloons.

Participate in rigorous cardiovascular activities.
– Aerobics
– Cycling
– Running
– Swimming – The best sport to improve on your cardiovascular fitness. At their peak, swimmers’ lungs will use oxygen three times more efficiently than an average person.

Exercise in water.
Develop a normal stretching and weight lifting routine out of the water. Make sure that you compensate for the fact that weights will feel lighter when you have the water around you. Practice this routine for a few days until you are comfortable with everything.

Take it to the water. Submerge yourself up to your neck, and do the exercises while in the water. This may not seem like it is doing anything to help you at all, but don’t worry. Due to the blood shifting into your chest cavity and the compression on your body, you will have to take shorter, quicker breaths when exercising in the water. Research shows that your air capacity will be cut by up to 75% during this time, and your body will try to compensate for that. If your exercise in the water lasts long enough, and you do it regularly, your respiratory system will become more efficient, increasing your lung capacity.

TIPS
Training at higher altitudes, if possible, can also help increase lung capacity. The air in high altitude areas has less oxygen in it, which will force your lungs to work harder and become more efficient. But be careful, though, as altitude sickness is a possibility until your body adjusts — this will require weeks to a couple of months.

You probably already know to stay away from any kind of smoking, but you should also stay away from smoke-filled environments, where you’re exposed to second-hand smoke.

Playing any wind instrument with correct diaphragm breathing techniques can make a dramatic change in lung capacity. Singing is also a great way to achieve the same results.

In a pool, position your chest as far underwater as possible and breathe through a tube. The further underwater you are, the more pressure is applied to your chest, making it hard to breathe. Make sure you can keep the tube above water or you will end up with lungs full of water. Note that at even a couple feet down it may be impossible to inhale. AND DON’T COME UP WITH LUNGS FULL OF AIR – exhale before you return to the surface or you risk a lung barotrauma (this can occur at 2 – 3 metres or more).

A 3/4″ (1.9 cm) NON-PVC (PVC is highly toxic) pipe coupler is the perfect tube for most people to hold between their teeth to practice breathing exercises and, if it isn’t right for a particular individual, they can use a 1/2″ (1.2 cm) or 1″ (2.5 cm) coupler. They are cheap and can be sterilized. They are a great aid to help singers open up!

Instead of using a piece of pipe you can use two knuckles. Also, thinking about breathing from the bottom up–like a glass of water being filled–helps.

Breathing exercises during everyday activities can be helpful. Breathe in for 2-20 seconds, breathe out for 10-20 seconds, and slowly increase the rate. Soon you will find yourself breathing out 45 seconds-2 minutes if your practice enough! You can easily do it while driving, sitting in the office, watching television, playing video games, doing paperwork, at the desk at school, or when you are simply bored!

Breathe through your nose as nose hairs filter air and do so before it enters the body. Breathing through the mouth means that this filtration has to occur in the lungs.

WARNINGS:
Whenever you become lightheaded, breathe normally.

Don’t exercise in open water unless you know how to swim.

Do not perform these exercises without consulting your doctor if you have any respiratory conditions.

When breathing underwater (for example, when SCUBA diving), stabilize your depth and never hold your breath or inhale deeply while ascending. Air expands when ascending and your lungs can rupture if you are holding your breath.

SOURCE:
www.wikihow.com/Increase-Your-Lung-Capacity” target=”_blank

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Breathing Exercises

Breathing as a bridge

It is thought by many cultures that the process of breathing is the essence of being. A rhythmic process of expansion and contraction, breathing is one example of the consistent polarity we see in nature such as night and day, wake and sleep, seasonal growth and decay and ultimately life and death. In yoga, the breath is known as prana or a universal energy that can be used to find a balance between the body-mind, the conscoius-unconscoius, and the sympathetic-parasympathetic nervous system. Unlike other bodily functions, the breath is easily used to communicate between these systems, which gives us an excellent tool to help facilitate positive change. It is the only bodily function that we do both voluntarily and involuntarily. We can consciously use breathing to influence the involuntary (sympathetic nervous system) that regulates blood pressure, heart rate, circulation, digestion and many other bodily functions. Pranayama is a yoga practice that literally means the control of life or energy. It uses breathing techniques to change subtle energies within the body for health and well being. Breathing exercises can act as a bridge into those functions of the body of which we generally do not have conscious control.

An example of how life effects physiology

During times of emotional stress our sympathetic nervous system is stimulated and effects a number of physical responses. Our heart rate rises, we perspire, our muscles tense and our breathing becomes rapid and shallow. If this process happens over a long period of time, the sympathic nervous system becomes over stimulated leading to an imbalance that can effect our physical health resulting in inflammation, high blood pressure and muscle pain to name a few. Consciously slowing our heart rate, decreasing perspiration and relaxing muscles is more difficult than simply slowing and deepening breathing. The breath can be used to directly influence these stressful changes causing a direct stimulation of the parasympathetic nervous system resulting in relaxation and a reversal of the changes seen with the stimulation of the sympathetic nervous system. We can see how our bodies know to do this naturally when we take a deep breath or sigh when a stress is relieved.

The breathing process can be trained

Breathing can be trained for both positive and negative influences on health. Chronic stress can lead to a restriction of the connective and muscular tissue in the chest resulting in a decrease range of motion of the chest wall. Due to rapid more shallow breathing, the chest does not expand as much as it would with slower deeper breaths and much of the air exchange occurs at the top of the lung tissue towards the head. This results in “chest” breathing. You can see if you are a chest breather by placing your right hand on your chest and your left hand on your abdomen. As you breathe, see which hand rises more. If your right hand rises more, you are a chest breather. If your left hand rises more, you are an abdomen breather.

Chest breathing is inefficient because the greatest amount of blood flow occurs in the lower lobes of the lungs, areas that have limited air expansion in chest breathers. Rapid, shallow, chest breathing results in less oxygen transfer to the blood and subsequent poor delivery of nutrients to the tissues. The good news is that similar to learning to play an instrument or riding a bike, you can train the body to improve its breathing technique. With regular practice you will breathe from the abdomen most of the time, even while asleep.

Note: Using and learning proper breathing techniques is one of the most beneficial things that can be done for both short and long term physical and emotional health.

The benefits of abdominal breathing

Abdominal breathing is also known as diaphragmatic breathing. The diaphragm is a large muscle located between the chest and the abdomen. When it contracts it is forced downward causing the abdomen to expand. This causes a negative pressure within the chest forcing air into the lungs. The negative pressure also pulls blood into the chest improving the venous return to the heart. This leads to improved stamina in both disease and athletic activity. Like blood, the flow of lymph, which is rich in immune cells, is also improved. By expanding the lung’s air pockets and improving the flow of blood and lymph, abdominal breathing also helps prevent infection of the lung and other tissues. But most of all it is an excellent tool to stimulate the relaxation response that results in less tension and an overall sense of well being.

Abdominal Breathing Technique

Breathing exercises such as this one should be done twice a day or whenever you find your mind dwelling on upsetting thoughts or when you are experiencing pain.

Place one hand on your chest and the other on your abdomen. When you take a deep breath in, the hand on the abdomen should rise higher than the one on the chest. This insures that the diaphragm is pulling air into the bases of the lungs.

After exhaling through the mouth, take a slow deep breath in through your nose imagining that you are sucking in all the air in the room and hold it for a count of 7 (or as long as you are able, not exceeding 7)

Slowly exhale through your mouth for a count of 8. As all the air is released with relaxation, gently contract your abdominal muscles to completely evacuate the remaining air from the lungs. It is important to remember that we deepen respirations not by inhaling more air but through completely exhaling it.

Repeat the cycle four more times for a total of 5 deep breaths and try to breathe at a rate of one breath every 10 seconds (or 6 breaths per minute). At this rate our heart rate variability increases which has a positive effect on cardiac health.

Once you feel comfortable with the above technique, you may want to incorporate words that can enhance the exercise. Examples would be to say to yourself the word, relaxation (with inhalation) and stress or anger (with exhalation). The idea being to bring in the feeling/emotion you want with inhalation and release those you don’t want with exhalation.

In general, exhalation should be twice as long as inhalation. The use of the hands on the chest and abdomen are only needed to help you train your breathing. Once you feel comfortable with your ability to breathe into the abdomen, they are no longer needed.

Abdominal breathing is just one of many breathing exercises. But it is the most important one to learn before exploring other techniques. The more it is practiced, the more natural it will become improving the body’s internal rhythm.

Using breathing exercises to increase energy

If practiced over time, the abdominal breathing exercise can result in improved energy throughout the day, but sometimes we are in need of a quick “pick-up.” The Bellows breathing exercise (also called, the stimulating breath) can be used during times of fatigue that may result from driving over distances or when you need to be revitalized at work. It should not be used in place of abdominal breathing but in addition as a tool to increase energy when needed. This breathing exercise is opposite that of abdominal breathing. Short, fast rhythmic breaths are used to increase energy, which are similar to the “chest” breathing we do when under stress. The bellows breath recreates the adrenal stimulation that occurs with stress and results in the release of energizing chemicals such as epinephrine. Like most bodily functions this serves an active purpose, but overuse results in adverse effects as discussed above.

The Bellows Breathing Technique (The Stimulating Breath)

This yogic technique can be used to help stimulate energy when needed. It is a good thing to use before reaching for a cup of coffee.

Sit in a comfortable up-right position with your spine straight.

With your mouth gently closed, breath in and out of your nose as fast as possible. To give an idea of how this is done, think of someone using a bicycle pump (a bellows) to quickly pump up a tire. The upstroke is inspiration and the downstroke is exhalation and both are equal in length.

The rate of breathing is rapid with as many as 2-3 cycles of inspiration/expiration per second.

While doing the exercise, you should feel effort at the base of the neck, chest and abdomen. The muscles in these areas will increase in strength the more this technique is practiced. This is truly an exercise.

Do this for no longer than 15 seconds when first starting. With practice, slowly increase the length of the exercise by 5 seconds each time. Do it as long as you are comfortably able, not exceeding one full minute.

There is a risk for hyperventilation that can result in loss of consciousness if this exercise is done too much in the beginning. For this reason, it should be practiced in a safe place such as a bed or chair.

This exercise can be used each morning upon awakening or when needed for an energy boost.

SOURCE:
www.amsa.org/healingthehealer/breathing.cfm” target=”_blank

Cleaning with White Distilled Vinegar

I’ve been wanting to stop using toxic cleaning products at home and found this great info on the vinegartips.com website. Visit the website for tips for lots of other uses besides cleaning.

1001 USES FOR WHITE DISTILLED VINEGAR
White distilled vinegar is a popular household cleanser, effective for killing most mold, bacteria, and germs, due to its level of acidity. Cleaning with white distilled vinegar is a smart way to avoid using harsh chemicals. You’ll also be glad to know that it is environmentally friendly and very economical.

To shine chrome sink fixtures that have a lime buildup, use a paste made of 2 tablespoons salt and 1 teaspoon white distilled vinegar.

Make your own scouring cleanser by combining 1/4 cup baking soda with 1 tablespoon liquid detergent. Add just enough white distilled vinegar to give it a thick but creamy texture.

Clean counter tops and make them smell sweet again with a cloth soaked in undiluted white distilled vinegar.

Clean and deodorize a drain by pouring in 1 cup baking soda, then one cup hot white distilled vinegar. Let this sit for 5 minutes or so, then run hot water down the drain.

Deodorize the garbage disposal by pouring in 1/2 cup baking soda and 1/2 cup hot white distilled vinegar. Let sit for 5 minutes then run hot water down the disposal.

Deodorize and clean the garbage disposal with white distilled vinegar ice cubes. Make them by freezing full-strength white distilled vinegar in an ice cube tray. Run several cubes down the disposal while flushing with cold water.

Clean the microwave by mixing 1/2 cup white distilled vinegar and 1/2 cup water in a microwave-safe bowl. Bring it to a rolling boil inside the microwave. Baked-on food will be loosened, and odors will disappear. Wipe clean.

Clean the shelves and walls of the refrigerator with a half-and-half solution of water and white distilled vinegar.

Cut the grime on the top of the refrigerator with a paper towel or cloth and full-strength white distilled vinegar.

Avoid the bad smell when you heat up a newly cleaned oven by using a sponge soaked in diluted white distilled vinegar for the final rinse.

To clean a grease splattered oven door window, saturate it with full-strength white distilled vinegar. Keep the door open for 10 to 15 minutes before wiping with a sponge.

Remove soap buildup and odors from the dishwasher by pouring a cup of white distilled vinegar inside the empty machine and running it through a whole cycle. Do monthly.

To prevent good glassware from getting etched by minerals, wash then spray with full-strength white distilled vinegar. Give the glasses a hot water rinse before letting them dry or drying them with a towel.

For cloudy glassware, soak paper towels or a cloth in full-strength white distilled vinegar and wrap around the inside and outside of the glass. Let sit awhile before rinsing clean.

Get rid of lime deposits in a tea kettle by adding 1/2 cup white distilled vinegar to the water and letting it sit overnight. If more drastic action is needed, boil full-strength white distilled vinegar in the kettle a few minutes, let cool and rinse with plain water.

Remove mineral deposits from coffee makers with white distilled vinegar. Fill the water reservoir with 1 cup or more of white distilled vinegar and run it through a whole cycle. Run it once or twice more with plain water to rinse clean. (Check the owners’ manual first.)

Remove stains from coffee and teacups by scrubbing them gently with equal parts of salt (or baking soda) and white distilled vinegar. Rinse clean.

For stained and smelly plastic food containers, wipe them with a cloth dampened with white distilled vinegar.

Remove odors from a lunch box by placing inside a slice of bread that has been soaked in white distilled vinegar. Leave overnight.

Remove ugly film in narrow-necked glass jars, flower vases, and bottles by letting undiluted white distilled vinegar sit in them for a few hours. Add a little rice or sand and shake vigorously to loosen stubborn stains. Repeat if necessary.

Easily clean your mini blinds by wearing pair of white cotton gloves. Dip gloved fingers into a solution of equal parts white vinegar and warm tap water, and run your fingers across both sides of each blind.

To clean tarnished brass, copper, and pewter, use a paste with equal amounts of white distilled vinegar and table salt.

Make a metal cleanser by adding enough white distilled vinegar to 2 tablespoons of cream of tartar to make a paste. Rub it on and let it dry on the surface. Wash it off and dry with a soft cloth.

Polish brass and copper with a mixture of 2 tablespoons of ketchup and 1 tablespoon white distilled vinegar. Rub it on with a clean cloth until dry and shiny.

Remove dark stains on an aluminum pot by boiling a mixture of 1 cup white distilled vinegar and 1 cup hot water.

Discourage ants by spraying undiluted white distilled vinegar outside doorways and windowsills, around appliances and wherever you find the pests coming in.

Get rid of fruit flies by setting out a small dish of undiluted white distilled vinegar.

Clean the wheel of a can opener using white distilled vinegar and an old toothbrush.

Remove the smell of spoiled food from a refrigerator by first rinsing the area with soap and water. Spray surfaces with full-strength white distilled vinegar and wipe them down with a damp cloth or sponge. Fill some containers with baking soda and place inside. Close the door and leave for a few days.

Wipe grease off exhaust fan grids, the inside of your oven, or anywhere grease gathers with a sponge soaked in white distilled vinegar.

To make cleaning the grill easier, spray a solution of half water and half white distilled vinegar on the cooking surface.

To remove a label, decal, or price tag, cover with a cloth soaked in white distilled vinegar. Leave the cloth on overnight and the label should slide off.

Renew sponges and dishrags by placing them in just enough water to cover them. Then add 1/4 cup white distilled vinegar. Let them soak overnight.

Get rid of calcium deposits on faucets by soaking a cloth or paper towel in white distilled vinegar and wrapping the area tightly. Let this sit for a couple of hours or overnight.

Remove soap buildup from faucets by scrubbing them with a solution of 1 part salt to 4 parts white distilled vinegar.

Rid a faucet of lime deposits by tying a plastic bag containing 1/2 to 1/3 cup of white distilled vinegar around it and leaving it there for two or three hours. If mineral deposits don’t wipe off, scrubbing with an old toothbrush should complete the job.

Shine colored porcelain sinks by scouring them with undiluted white distilled vinegar.

Rinse away soapy film on countertops with a solution of white distilled vinegar and water.

Clean grout by letting full-strength white distilled vinegar sit on it for a few minutes and scrubbing it with an old toothbrush.

Kill germs all around the bathroom with a spray of full-strength white distilled vinegar. Wipe clean with a damp cloth.

To remove grime, mildew, and scum from the tub, tile, shower curtain or door, wipe with undiluted white distilled vinegar. Rinse with water.

Spray shower doors with full-strength white distilled vinegar after you’ve squeegeed the glass, or before you step in and turn on the water. It will help release the hard water deposits so they don’t remain on the glass.

Mix up an inexpensive tile cleaner by adding 1/2 cup baking soda, 1 cup white distilled vinegar, and 1 cup ammonia to a gallon of warm water.

Get rid of stubborn bathtub film by wiping it with white distilled vinegar and then scouring with baking soda.

Soak a sponge or loofah overnight in a strong white distilled vinegar and water solution to remove dirt and slime. Rinse several times with cold water and let air dry (in the sun if possible).

Clean shower door tracks by filling them with white distilled vinegar and letting it sit for a few hours. Pour hot water into the tracks and wash and scrub away the scum with a toothbrush.

To clean a scummy showerhead, pour 1/2 cup baking soda and 1 cup white distilled vinegar into a sandwich bag and tie it around the showerhead. Let this set for an hour after the bubbling has stopped. Remove the bag and then turn on the water.

Deodorize the toilet bowl by allowing 3 cups white distilled vinegar to sit in it for about a half hour before flushing.

To make the toilet bowl sparkle, pour in a cup or more of diluted white distilled vinegar and let it sit several hours or overnight. Scrub well with the toilet brush and flush.

Freshen air in the bathroom by spraying into the air a solution of 1 teaspoon baking soda, 1 tablespoon white distilled vinegar, and 1 cup water.

Get a shining finish on a no-wax vinyl or linoleum floor by cleaning it with a solution of one cup white distilled vinegar for every gallon of water.

Apply full-strength white distilled vinegar directly to tough linoleum stains. Leave it on for 10 to 15 minutes before wiping it up. If that doesn’t work, apply white distilled vinegar again and then sprinkle some baking soda over the white distilled vinegar. Scrub the area with a brush or sponge. Rinse clean with water.

For an economical and environmentally friendly floor cleaner, mix a solution of 3 drops dishwashing liquid to 1/3 part white distilled vinegar, 1/3 part alcohol, and 1/3 part water. Spray sparingly and mop for a fast clean-up.

Some carpet stains can be removed with a paste of 2 tablespoons white distilled vinegar and 1/4 cup salt or baking soda. Rub into the carpet stain and let dry. Vacuum up the residue the next day. (Always test on an out-of-sight part of the carpet first).

Bring out the color in carpet by brushing it with a solution of 1 cup white distilled vinegar for every gallon of water. (Always test on an out-of-sight part of the carpet beforehand).

To reduce soap bubbles in a steam cleaner add about 1/4 cup white distilled vinegar. Use the same amount in the rinse water to remove detergent residue and make carpets stay fresh longer.

Wash indoor/outdoor carpet with a solution of 1 cup white distilled vinegar in 1 bucket of warm water. Scrub using a brush or a broom and then hose off.

Clean up pet accidents by first blotting up the area and then adding a white distilled vinegar-and-water solution. Blot until it is almost dry. Then sprinkle baking soda over the area and let it dry. Vacuum up the residue the next day.

Create your own window cleaning solution by combining 1/2 cup non-sudsy ammonia, 1 cup white distilled vinegar, and 2 tablespoons cornstarch in a gallon of water.

Remove the wax residue left by commercial window cleaners with a solution of 2 cups water, 1 cup white distilled vinegar and 1 teaspoon of liquid soap or detergent.

To remove paint from windows try using undiluted, hot white distilled vinegar. Give the solution time to soften the paint before removing with a razor edge tool.

To remove paint splatters from windows apply full-strength white distilled vinegar with a clean paintbrush.

Get rid of mildew, dust, and stale odors by wiping down walls with undiluted white distilled vinegar on a cloth or a sponge mop.

Clean woodwork and walls with a mixture of 1 cup white distilled vinegar, 1 cup baking soda, 1/2 cup ammonia and 1 gallon warm water. Wipe on with a sponge or damp—not wet—towel.

Clean wood paneling with a solution of 1/4 cup olive oil, 1/2 cup white distilled vinegar, and 2 cups warm water. Wipe on with a soft cloth.

Remove wallpaper easily by using a paint roller to wet the surface very thoroughly with a solution of equal parts white distilled vinegar and hot water. Or spray on until saturated.

Get decals off walls or doors by letting undiluted white distilled vinegar soak into them for several minutes before trying to peel them off. Repeat if necessary.

Remove white water rings from wood with a solution of equal parts white distilled vinegar and vegetable oil. Rub with the grain.

Remove fireplace soot and grime with undiluted white distilled vinegar. Use a brush to scrub and a towel to blot up the wetness and dirt.

Clean fireplace glass doors with a solution of 1 part white distilled vinegar to 2 parts water. Spray or wipe on, then wipe clean with a dry cloth.

To kill germs, spray full-strength white distilled vinegar on doorknobs and then wipe them dry.

Remove the smell of a dead mouse or other rodent (after removing all animal remnants) by wiping down the area with either white distilled vinegar or bleach. Then place a fabric softener sheet in the area to remove any lingering odors.

Never use white distilled vinegar on marble. The acid can damage the surface.

Before painting old concrete, clean with full-strength white distilled vinegar. Let it air dry.

Clean hardened paint brushes by simmering them in a pot with white distilled vinegar. Soak them first for an hour before bringing the white distilled vinegar to a simmer. Drain and rinse clean.

Remove mud and stains from plastic, fiberglass, or aluminum sports equipment by applying a paste of 1 part white distilled vinegar to 3 parts baking soda. Wipe off with soapy water and rinse with clear water.

Clean your grill by spritzing white distilled vinegar over wadded up aluminum foil and scrubbing the grill vigorously with it.

To remove film in glass baby bottles, fill with equal parts hot water and white distilled vinegar. Let sit for at least an hour. Scrub with a bottle brush.

To clean and disinfect baby toys add a good-sized splash of white distilled vinegar to soapy water.

Clean vinyl baby books or board books by wiping with white distilled vinegar. Wipe clean with a damp sponge or cloth.

Clean scissors that have become sticky (after cutting tape, for instance) with a cloth dipped in undiluted white distilled vinegar.

Clean and deodorize urine on a mattress with a white distilled vinegar and water solution. Then sprinkle the area with baking soda and let dry. Brush or vacuum the residue after it is dry to the touch.

Shine pennies by soaking them for a couple of hours or overnight in a glass or bowl of undiluted white distilled vinegar.

SOURCE:
www.vinegartips.com/scripts/pageViewSec.asp?id=7″ target=”_blank

10 Steps to a Healthy Colon and Digestive Tract

Above is a video I found on YouTube on Simple Strategies for Digestive Cleansing. Below is some info I found while researching on the web.

When animal and grain products, as well as all processed foods are digested, they become a sticky paste. Like the sticky paste of a very wet bread dough. Over time, the paste hardens, becoming food plaque. The food plaque covers the tiny holes in the intestinal tract. Once the bowel is toxic, it creates toxicity for the entire body and an inability to absorb the nutrients necessary for health and healing. A clogged colon is also the perfect environment and breeding ground for parasites.

There are five characteristics of a poorly functioning colon:
1. Moving bowels less than 2-3 times a day.
2. Straining to pass your bowel contents.
3. Having a hard stool that sinks to the bottom.
4. Chronic diarrhea, loose stool, or constipation.
5. Excess gas, bloating, and abdominal cramping.

Just as the pipes in your home accumulate a slimy, protein build-up, your colon accumulates a build-up of thick, sticky mucus, and poorly digested food debris on its sides. A narrow passageway is created, which slows up the drainage of the foodstuffs you eat. This build-up occurs when you eat the Standard American Diet (S.A.D.), and when your diet is deficient in fiber and water. The nasty toxic matter prevents proper absorption of nutrients, as well as poisoning your body.

When you don’t properly pass waste, food may stay in the colon for days, weeks, months and even years putrefying and then poisoning your entire system. A dirty, weak and poorly functioning colon is a serious breeding ground for disease, sickness and death.

A build-up of toxic waste in your colon can cause conditions like hair loss, insomnia, headaches, fatigue, decreased energy, acne, poor memory and concentration, bad smelling breath and belching, allergies, impaired immune system causing reduced resistance to infections, digestive problems, heartburn, indigestion, bloating, protruding stomach, body aches and pains, backache, weight gain, difficulty losing weight, low sex drive, poor sexual performance, constipation, diarrhea and the list goes on, including, unfortunately, colo-rectal cancer. In short, a toxic colon is a major factor in chronic illness.

The following foods/drinks from the SAD diet clog up your colon and cause poor colon health:
1. White flour acts like glue.
2. Fats are very sticky.
3. Meat stimulates the production of sticky mucus to help break down poorly digested meat.
4. Dairy is the most mucus-forming substance you could put in your mouth.
5. Alcohol, soda, coffee, and other caffeinated drinks stimulate your kidneys to excrete more water than it should to flush these toxic drinks from your body. This causes chronic dehydration. Dehydration causes you to lose more water out of your colon, which causes the fecal matter and mucus to become hard and stick to the sides of the colon.

The colon has reflexes that affect other parts of your body. For example, if your ascending colon (goes up right side of abdomen) is swollen and irritated, you may have liver issues, breathing issues or pain in your right leg or arm. If you have bulging in the turns of your colon (upper left and right quadrants of abdomen), you may have ringing of the ear or dizziness. If your transverse colon (crosses top of abdomen) is congested with encrusted fecal matter, you may have sinus congestion, allergies, foggy thinking, or memory loss. If your descending colon (goes down left side of abdomen) is enlarged and contains pockets filled with old fecal matter, you may have heart or lung trouble, shoulder or arm problems/pain, or spleen issues.

A healthy colon is about five feet long, two and a half inches in diameter, and weighs two to three pounds. The average American’s colon weighs ten to fifteen pounds. It is not uncommon for an unhealthy colon to weigh up to 60 pounds.

The colon’s main function is to remove water from the chyme (digesting food particles) and bulk up the stool. Friendly bacteria continue to further break down any partially digested food/meat substances. Friendly bacteria make nutrients such as vitamin K and some of the B vitamins. Your colon should eliminate its contents every 8-12 hours. Ideally, your stool should be a foot long, 1 inch around, and partially floating.

TEN STEPS TO A HEALTHY COLON
1. Consume raw vegetation, up to 65% of your diet.
2. Have good digestion by taking enzymes.
3. Increase soluble fibers by consuming psyllium, ground flax seeds, chia seeds, Irish Moss or Slippery Elm Bark. These swell and push out anything that may be stuck in your colon or digestive tract They also massage. They are soothing and gentle.
4. DRINK WATER! Water is nature’s best stool softener. Drink half your body weight in ounces of water per day (135 lbs. = 68 oz. or 8 C./day).
5. Eliminate refined, white flour and sugar, processed and deep-fried foods, dairy, and soda.
6. To aid in the most thorough bowel movement, place your feet on a stool about 10 inches high. This squat type position produces a more natural way to pass your bowels. It also supports your abdominal muscles and colon muscle.
7. Take a flora/probiotic (good bacteria) supplement, which contains two of the most common forms of good bacteria – acidophilus and Bifido bacterium, at bedtime.
8. Maintain a healthy gallbladder function because bile acts like a detergent to clean the walls of your colon. Bile makes your stools dark brown and move with little effort.
9. Never repress the urge to pass your bowels! Holding back the urge will cause a lazy bowel with subsequent chronic constipation.
10. Exercise helps to stimulate intestinal contractions.

Colon Hydrotherapy and occasional enemas can help loosen up old built-up fecal matter on the sides of your colon.

TEN STEPS FOR HEALTHY DIGESTION
1. Chew your food until it is mush in your mouth.
2. Take a good digestive enzyme after every meal. If you are elderly or Blood Type A or AB, make sure the digestive enzyme has hydrochloric acid in it. A two-phase digestive enzyme is best.
3. Maintain a healthy colon.
4. Stay hydrated between meals to keep excess stomach acid diluted.
5. Avoid drinking with your meal to prevent diluting your digestive enzymes. Drink 30 minutes before your meal or wait 2-3 hours after eating to consume liquids.
6. DO NOT DRINK CAFFINATED DRINKS DURING OR AFTER YOU EAT!!! (i.e. coffee and soda)
7. Maintain good gallbladder health because it breaks down fat so minerals and nutrients can absorb through your small intestine. Take an Ox Bile or Bile salt supplement, if needed, and do a liver/gallbladder flush to clean out stones.
8. Eat fermented foods with every meal as much as possible. Some fermented foods are Sauerkraut, Kim chi, Kefir and Kombucha. These have friendly bacteria that eat all the junk or toxins that might be created by the digestive process.
9. Monthly, do a Salt Water Flush first thing in the morning on an empty stomach. Put 2 teaspoons of non iodized celtic sea salt in a quart of warm distilled or spring water (not tap water) and drink at once. If its too much for you, you can take sips until you finish the water solution. This will gently cleanse your entire digestive track. Salts are very soothing and mineralizing to your digestive tract. You’ll begin having several urgent bowel movements within 15 to 20 minutes that may last for about an hour or hour and a half.
10. Sleep is the stage when the body heals and maintains its organs. If you get enough sleep on a nightly basis, your colon can easily expel waste as well as toxins.

THE MEGA COLON
When your digestive tract is not functioning properly, your body has to make room to accommodate that growing pile of putrefied waste, which can harden and cause your colon to significantly expand in size to become what is referred to as a ‘mega-colon’.

Enzymes create the necessary digestion to protect the bowels and absorb the nutrients. Without digestion you create the one and only real basic disease—Intestinal Toxemia. Generally intestinal toxemia manifests itself as one of even more symptoms than those already listed: nervousness, endocrine disturbances, neuro-circulatory abnormalities, arthritis, sciatica and low back pain, allergy, asthma, eye, ear, nose and throat disease, cardiac irregularities, pressure on the prostate, and pathological changes in the breasts, mental sluggishness, loss of concentration, irritability, exaggerated introspection, obsessions, excessive worry, and more! Without the breakdown of food, starting with your saliva, then in the stomach and duodenum, the breakdown of health begins.

REGENERATION
A cleaned intestinal Tract helps the body RESUME the regeneration process. This is is the schedule of the body re-creation/regeneration in our DNA.

120 Days – New Red Blood Cells
90 Days – New Skeleton
60 Days – New Bladder, New Brain Cells and tissue
45 Days – New liver, New DNA Cell Material
30 Days – New Hair, New Skin
5 Days – New Stomach Lining

Men and Women have the same regeneration schedule.

REGENERATION PROCESS
1. Elimination of Old Cell Matter: Old cells travel in the bloodstreem to the intestinal tract for elimination with food waste. Blood vessels are attached to the outside of the intestinal tract. In the intestinal Wall are tiny holes through which the old cells pass into the intestine.
2. Creation of new cells: New cells are created from nutrients (vitamins, minerals, proteins) in foods in the intestinal tract that are absorbed through the tiny holes in the intestinal wall into the blood vessels and bloodstream, then distributed throughout the body to be used as needed.

NATURALLY REVERSE AGING
1. Stop eating animal and grain products and all other junk, including all processed foods. This is considered “dead” food.
2. Start eating only raw and organic fruit, vegetables, nuts and seeds.

This results in wrinkles gradually eliminated, new skin created and gray hair replaced with new hair growth in its natural color.

Some words of advice:
Each day plan when and what you’re going to eat and drink, and when and which exercises you are going to do. Follow your plan. Exercise and eat with supportive family and friends.

Human’s milk is for humans. Cow’s milk is for calves.

I stopped drinking milk a few years ago. Mainly because I was lactose intolerant. I tried using the “Lactaid” milk brand for a while until somehow I became grossed out by the thought of drinking liquid that comes out of a cow. Not even other cows drink each other’s milk after weaning. We’re the only species that continues to drink milk. And it’s not even our own mother’s milk (gross), it’s an animal’s milk (double gross).

After I stopped drinking cow’s milk, I drank soy milk, but I rarely drink that now. Check out this article I found about milk.

“It’s not natural for humans to drink cow’s milk. Humans milk is for humans. Cow’s milk is for calves. You have no more need of cow’s milk than you do rats milk, horses milk or elephant’s milk. Cow’s milk is a high fat fluid exquisitely designed to turn a 65 lb baby calf into a 400 lb cow. That’s what cow’s milk is for!” –Dr Michael Klaper MD

“I no longer recommend dairy products after the age of 2 years. Other calcium sources offer many advantages that dairy products do not have.” –Dr. Benjamin Spock

Dangers of Milk and Dairy Products – The Facts
By Dave Rietz
Webmaster http://www.notmilk.com
7-6-2

Yes… milk is Mother Nature’s “perfect food” …for a calf… until it is weaned.

Everything you know about cow’s milk and dairy is probably part of a Dairy industry MYTH.

Cow’s milk is an unhealthy fluid from diseased animals that contains a wide range of dangerous and disease-causing substances that have a cumulative negative effect on all who consume it.

MILK’S BASIC CONTENTS

*ALL* cow’s milk (regular and ‘organic’) has 59 active hormones, scores of allergens, fat and cholesterol.

Most cow’s milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics (perhaps 53, with LS-50), blood, pus, feces, bacteria and viruses. (Cow’s milk can have traces of anything the cow ate… including such things as radioactive fallout from nuke testing … (the 50’s strontium-90 problem).

CANCER FUEL

Of those 59 hormones one is a powerful GROWTH hormone called Insulin- like Growth Factor ONE (IGF-1). By a freak of nature it is identical in cows and humans. Consider this hormone to be a “fuel cell” for any cancer… (the medical world says IGF-1 is a key factor in the rapid growth and proliferation of breast, prostate and colon cancers, and we suspect that most likely it will be found to promote ALL cancers).

IGF-1 is a normal part of ALL milk… the newborn is SUPPOSED to grow quickly! What makes the 50% of obese American consumers think they need MORE growth? Consumers don’t think anything about it because they do not have a clue to the problem… nor do most of our doctors.

QUANTITY

Each bite of hard cheese has TEN TIMES whatever was in that sip of milk… because it takes ten pounds of milk to make one pound of cheese. Each bite of ice cream has 12 times … and every swipe of butter 21 times whatever is contained in the fat molecules in a sip of milk.

MONSANTO AND rbGH (Posilac)

Monsanto Chemical Co., maker of fine poisons such as DDT, agent orange, Roundup and more… spent around half a billion dollars inventing a shot to inject into cows… to force a cow to produce MORE milk (for an already glutted taxpayer subsidized market).

Unfortunately, they created *FIVE* errors in their Frankenstein Posilac (rbGH) shot that direly affected all test animals… but that important report (Richard, Odaglia & Deslex, 1989) has been hidden from everyone under Clinton’s Trade Secrets act. The Canadians read enough of this report (before it was stolen) to reject rbGH for their country.

Monsanto’s Posilac creates additional IGF-1 in milk: up to 80% more.

The Food and Drug Administration (FDA) insists that IGF-1 is destroyed in the stomach. If that were true, the FDA has proven that breast feeding cannot work. Common sense says their “finding” is ridiculous because this growth factor DOES make the baby calf grow (rapidly, as mother natured intended). Visit the Dairy Education Board at http://www.notmilk.com/deb/100399.html to review a DAIRY study that confirms what the FDA has lied about this for years.

IGF-1 INCREASES

This study involved two groups. One group consuming 12 ounces of milk a day and the other consuming the USDA recommended allowance of 24 ounces (three cups). This report notes that the participants consuming 12 ounces more milk per day… HAD A 10% RISE IN IGF-1 IN THEIR BLOOD SERUM! Now, consider that PER DAY, from ALL sources, the typical milk/dairy consumer ingests approximately 39% of daily diet from dairy… and that 10% increase becomes the “tip of the iceberg”. We have NO idea of the non-dairy versus full-dairy difference but considering cancer rates… it has to be significant.

FAT

Whole milk 49% of the calories are from fat.
“2%” milk 35% of the calories are from fat.
Cheddar cheese 74% of the calories are from fat.
Butter 100% of the calories are from fat.

Most folks suspect that butter is all fat. Most folks have no concept of the just how much fat is in the rest of milk and dairy. Perhaps the 54% of Americans who are obese need to comprehend that milk, ice cream, cheeses, yogurts, and all the OTHER products that use milk derivatives (casein, whey, lactose, colostrum) are most likely a significant cause for their weight and health problem.

CALCIUM

Calcium? Where do the COWS get calcium for their big bones? Yes… from plants! The calcium they consume from plants has a large amount of magnesium… necessary for the body to absorb and USE the calcium.

The calcium in cow’s milk is basically useless because it has insufficient magnesium content (those nations with the highest amount of milk/dairy consumption also have the highest rates of osteoporosis. Proof? How about a controlled study of 78,000 nurses over a period of 12 years?

Read more about it at:
www.notmilk.com/deb/030799.html” target=”_blank
www.notmilk.com/deb/092098.html” target=”_blank
www.notmilk.com/badbones.html” target=”_blank
www.notmilk.com/bonehead.txt” target=”_blank
www.notmilk.com/calcium/index.html” target=”_blank

Cows milk has three times the calcium as does human breast milk. No matter, neither are very usable because in order to be absorbed and used their MUST be an equal quantity of MAGNESIUM (as exists in the greens that cows eat to get all the calcium they need for their big bones). Milk has only enough magnesium to absorb around 11% (33mg per cup) of calcium.

Per the USDA 8 ounces (one cup) of cows milk contains:

Calcium, Ca mg 291.336
Magnesium, Mg mg 32.794

The USDA recommends 1200mg of calcium per day. The USDA recommended three cups of milk a day only have 900mg of calcium. Some argue that only 1/3 of the magnesium is necessary. Mother nature seems to suggest it should be one to one. If the ratio for proper absorption were 1/3 magnesium to one calcium then no more than 300mg of that 900mg of calcium is usable. If, in fact, it is a one to one ratio… only 98.38mg of calcium is usable.

It is not a matter of how much calcium one ingests… but how much one does not lose.

PROTEIN

Milk can be thought of as “liquid meat” because of its high protein content which, in concert with other proteins, may actually LEACH calcium from the body. Countries that consume high protein diets (meat, milk and dairy) have the highest rates of osteoporosis.

THE ‘WHOLESOME’ PROTEIN MYTH

87% of milk is water. That makes it VERY expensive water.

Broken down into its basic groups… WHOLE MILK is:

WATER FAT CASEIN OTHER PROTEIN
87% 3.25% 4% 1% 4.75

(note: that is 3.25% “milkfat” which includes the 87% water.)

80% of the protein in milk is casein. Casein is a powerful binder… a
polymer used to make plastics… and a glue that is better used to make
sturdy furniture or hold beer bottle labels in place. It is in
thousands of processed foods as a binder… as “something” caseinate.

Casein is a powerful allergen… a histamine that creates lots of
mucus. The only medicine in Olympic athlete Flo-Jo’s body was Benedryl,
a power antihistamine she took to combat her last meal… pizza.
For the whole Flo-Jo story:

www.notmilk.com/deb/092198.html” target=”_blank
www.notmilk.com/deb/111598.html” target=”_blank
www.notmilk.com/deb/112398.html” target=”_blank

BACTERIA

Cow’s milk is allowed to have feces in it. This is a major source for bacteria. Milk is typically pasteurized more than once before it gets to your table… each time for only 15 seconds at 162 degrees Fahrenheit.

To sanitize water one is told to boil it (212 degrees F) for several minutes. That is a tremendous disparity, isn’t it!

Keep in mind that at room temperature the number of bacteria in milk DOUBLE around every 20 minutes. No wonder milk turns rotten very quickly.

PUS

ONE cubic centimeter (cc) of commercial cow’s milk is allowed to have up to 750,000 somatic cells (common name is “PUS”) and 20,000 live bacteria… before it is kept off the market.

That amounts to a whopping 20 million live squiggly bacteria and up to 750 MILLION pus cells per liter (bit more than a quart).

1 cup = 236.5882cc 177,441,150 pus cells ~ 4,731,600 bacteria
24 oz (3 glasses) = 532,323,450 pus cells ~ 14,220,000 bacteria
(the “recommended” daily intake)

The EU and the Canadians allow for a less “tasty” 400,000,000 pus cells per liter.

Typically these levels are lower… but they COULD reach these levels and still get to YOUR table.

CHOLESTEROL

The cholesterol content of those three glasses of milk is equal to what one would get from 53 slices of bacon. Do you know of any doctor who recommends that much bacon per day?

KOSHER

Is cow’s milk and dairy “Kosher”? Consider this:

“D-3 always is derived from an animal. The sunlight reaction that converts 7-dehydrocholesterol to vitamin D-3 is a ‘pure’ chemical reaction that occurs in your skin in certain cells.”

“The provitamin known as 7-dehydrocholesterol is extracted and isolated from the skins of mammals and purified.” (Marian Herbert of the Vitamin D Workshop U of C)

Vitamin D-3 can come from four different sources:

Pig skin, sheep skin, raw fish liver, and pig brains. Most of the time, Vitamin D-3 is extracted from pig skin and sold to dairy processors.

Short answer to “is milk kosher” – probably not.

OTHER ‘STUFF’

Fat and cholesterol. Lots of it. Per the dairy influenced USDA “food pyramid” all milk, dairy and meats should represent no more than 8% of the diet. Statistically, by volume of sales in a nation of 281 million Americans, it works out to almost 40% of the diet for MILK AND DAIRY.. without the meat.

The milk of each of the over 4,700 mammals on earth is formulated specifically for that species. There are special lactoferrins and immunoglobulins (cow specific immunizing stuff) that in humans serve as allergens.

LEUKEMIA

According to Hoards Dairyman (Volume 147, number 4)… 89% of America’s dairy herds have the leukemia virus. (more at http://groups.yahoo.com/group/notmilk/message/835)

DIABETES

The protein lactalbumin, has been identified as a key factor in diabetes (and a major reason for NOT giving cows milk to infants).

CROHN’S DISEASE

Mycobacterium paratuberculosis causes a bovine disease called “Johne’s.”

Cows diagnosed with Johne’s Disease have diarrhea, and heavy fecal shedding of bacteria. This bacteria becomes cultured in milk, and is not destroyed by pasteurization. Occasionally, the milk-borne bacteria will begin to grow in the human host, and the results are irritable bowel syndrome and Crohn’s Disease.

MAD COW DISEASE

There may also be prions (pronounced PREons) in the milk and meat. This is crystalline substance that acts like a virus… with an “incubation” period of from 5 to 30 years. The end result is MAD COW DISEASE!

HOMOGENIZATION

Large fat molecules cannot get through the intestinal wall into the bloodstream. The cream no longer rises… because homogenization breaks up those large molecules into small ones that DO get into the bloodstream! This becomes an expressway for any fat-borne toxins (lead, dioxin’s, etc.) into your (otherwise) most protected organs.

CUMULATIVE EFFECTS

How does this impact humans who consume cow’s milk and dairy? Obesity (over 50% of Americans and rising), heart disease, cancer, allergies, digestive problems, diabetes, asthma, desensitization to antibiotics, behavioral problems, and the constant ingestion of dioxin’s, herbicides, pesticides (and anything else the cow eats that is not good for any critter), that winds up getting stored in HUMAN fat… is not healthy by any measure.

Those who resist believing the truth should understand that MOST of the world’s population CANNOT tolerate the lactose in cow’s milk. Up to 95% of the black population, around 53% of the Hispanics, etc.) So much for cow’s milk being “natures perfect food” for humans! Mother nature knows better.

Common sense question: Where was this massive “milk is a must” before refrigeration, pasteurization and mass transportation? Back when cows gave only 1-4 pounds a day it was quickly made into BUTTER and cheese! Now that those same cows have been tweaked and shot-up with Posilac to produce up to 55 or more pounds of milk per day… almost all year long… it is suddenly (after many thousands of years) a daily “staple”. NOT!

POLLUTION

There are around 9.2 million dairy cows in the United states. Each dairy cow ingests around 330 pounds of feed (perhaps 50 pounds) and water (around 280 pounds or 33 gallons) per day. Allowing for the best dairy production of 55 pounds of milk per day (over ten times what mother nature designed the cow to produce) that means that what remains becomes “slurry”.

That means around 275 pound of urine and feces per day… per cow, for a daily total of 2.53 BILLION pounds of pollution. Per year… that amounts to around 923 billion pounds of UNTREATED pollution entering our streams, rivers, lakes… and drinking water systems.

Cows are hot-blooded mammals. Like all other mammals they pass gas. Somewhat like elephants their compartmented digestive system is rather inefficient… which leads to the creation of MORE gas. During a Discovery Channel documentary on elephants a parting quip was that the average adult elephant passes enough methane gas per day to run a car about 20 miles.

Cows are not much better. The English New Scientist (page 5 -31.8.96) mentions that cattle produce around 48 kilograms (105 pounds) of methane each per year and that more bubbles out of the animals’ manure. Dairy cows eat more because they produce milk. With 9.2 million dairy cows times a minimum of 100 pounds of methane gas per year… that amounts almost a billion pounds of methane gas released into the atmosphere each year. With around 100 million beef cattle… pigs, sheep, and other “factory farmed” animals it should not be difficult to fathom the extent of this problem.

This means that “Beef is a greenhouse-intensive food” and a major cause of global warming (with dairy a significant part of the problem).

Another major point is:

“Milk is a very strong pollutant: it is about 400 times more polluting than untreated sewage. To put it another way, 1,000 gallons of milk has the same polluting potential as the untreated sewage from a town of 7,000 people.” Morlais Owen. Chief Scientist for Welsh Water. North Wales Weekly News. 24.3.88.

SOME QUESTIONS ANSWERED

What is WHEY?

A: Whey results when the FAT and CASEIN are removed from milk.
In making cheese, the curds become the cheese.

Whey’s main components are bovine serum albumin and lactalbumin.
There are other hormones contained in whey.

What happens to the:

59 hormones, scores of allergens herbicides, pesticides, dioxins
up to 52 antibiotics

When made into cheese?

A: Everything gets concentrated.

When made into butter?

A: The allergens get lost: but the dioxin’s and
pesticides and antibiotics remain in the fat.

In the digestive system?

A: Steroid hormones survive, as do dioxins and antibiotics.
In homogenized milk, protein hormones survive… depending upon the
gastric pH, some protein hormones in cheese survive, but not all…
eleven steroid hormones survive.

AND WHAT HAPPENS NEXT?

Eventually, everything is broken down, but not before the chemical messengers (hormones) “deliver their message.”

Each of those hormones and proteins acts differently and has different rates of degradation. BOTTOM LINE… they all survive to a certain degree… and the effects are cumulative.

OTHER HEATH-TRASHING SUBSTANCES IN COW’S MILK

Whey: Blood proteins. Bovine serum lactalbumin has been identified as a trigger for diabetes and other autoimmune diseases.

Lactose: Two sugars. Glucose and galactose. Galactose has been indentified as a trigger for glaucoma. There are several columns that cover lactose (covering galactose and galactosemia):
www.notmilk.com/deb/090599.txt” target=”_blank
groups.yahoo.com/group/notmilk/message/629″ target=”_blank
groups.yahoo.com/group/notmilk/message/453″ target=”_blank
groups.yahoo.com/group/notmilk/message/396″ target=”_blank
groups.yahoo.com/group/notmilk/message/378″ target=”_blank

Colostrum (cow’s first milk): Loaded with hormones, particularly IGF-I, along with loads of immunizing agents for COW DISEASES.

Answers courtesy of the NOTMILKMAN.
(notmilkman@notmilk.com)

Source:
www.rense.com/general26/milk.htm” target=”_blank

An Idea that’s hard to Swallow. Human Milk Producing Cows.

China Genetically Modifies Cows To Produce Human Breast Milk

By Henry Blodget
http://www.businessinsider.com

One of the many things the US and Europe are going to have to confront as they compete with an increasingly powerful China is a different sense of ethics.
Western countries are plowing ahead with things like biotech and genetically modified food, of course, but the developments are still lagging behind what science is capable of.

And the West’s food and drug regulators tend to be much stricter, preventing the use of “experimental” treatments that often don’t work or kill people but do often lead to future breakthroughs.

China is unencumbered by such concerns. And don’t think the country isn’t using that to its advantage.

Today’s example:
A China dairy farm has genetically modified cows so they produce human breast milk, Sky News reports.

This wouldn’t happen in the United States, because it would freak people out (ethicists, animal rights groups, ordinary citizens).

But the Chinese farmers think it’s pretty darn cool. And they point out that human breast milk is better for humans than cow milk. And they observe that there are about a billion starving people in the world who would love a ready supply of human breast milk and other such foods.
So the morality picture actually isn’t all that clear, either.

Source:
www.businessinsider.com/china-genetically-modifies-cows-to-produce-human-breast-milk-2011-6?utm_source=feedburner&utm_medium=feed&” target=”_blank

“Roundup” Birth Defects

Regulators have known as long ago as 1980 that glyphosate, the chemical on which Roundup is based, can cause birth defects. Why was the public kept in the dark? Read the article below.

Roundup Birth Defects: Regulators Knew World’s Best-Selling Herbicide Causes Problems, New Report Finds

By Lucia Graves
Huffingtonpost.com

WASHINGTON — Industry regulators have known for years that Roundup, the world’s best-selling herbicide produced by U.S. company Monsanto, causes birth defects, according to a new report released Tuesday.

The report, “Roundup and birth defects: Is the public being kept in the dark?” found regulators knew as long ago as 1980 that glyphosate, the chemical on which Roundup is based, can cause birth defects in laboratory animals.

But despite such warnings, and although the European Commission has known that glyphosate causes malformations since at least 2002, the information was not made public.

Instead regulators misled the public about glyphosate’s safety, according to the report, and as recently as last year, the German Federal Office for Consumer Protection and Food Safety, the German government body dealing with the glyphosate review, told the European Commission that there was no evidence glyphosate causes birth defects.

Published by Earth Open Source, an organization that uses open source collaboration to advance sustainable food production, the report comes months after researchers found that genetically-modified crops used in conjunction Roundup contain a pathogen that may cause animal miscarriages. After observing the newly discovered organism back in February, Don Huber, an emeritus professor at Purdue University, wrote an open letter to Secretary of Agriculture Tom Vilsack requesting a moratorium on deregulating crops genetically altered to be immune to Roundup, which are commonly called Roundup Ready crops.

In the letter, Huber also commented on the herbicide itself, saying: “It is well-documented that glyphosate promotes soil pathogens and is already implicated with the increase of more than 40 plant diseases; it dismantles plant defenses by chelating vital nutrients; and it reduces the bioavailability of nutrients in feed, which in turn can cause animal disorders.”

Although glyphosate was originally due to be reviewed in 2012, the Commission decided late last year not to bring the review forward, instead delaying it until 2015. The chemical will not be reviewed under more stringent, up-to-date standards until 2030.

“Our examination of the evidence leads us to the conclusion that the current approval of glyphosate and Roundup is deeply flawed and unreliable,” wrote the report authors in their conclusion. “What is more, we have learned from experts familiar with pesticide assessments and approvals that the case of glyphosate is not unusual.

“They say that the approvals of numerous pesticides rest on data and risk assessments that are just as scientifically flawed, if not more so,” the authors added. “This is all the more reason why the Commission must urgently review glyphosate and other pesticides according to the most rigorous and up-to-date standards.”

Source:
www.huffingtonpost.com/2011/06/07/roundup-birth-defects-herbicide-regulators_n_872862.html?ref=tw” target=”_blank