“Divine greetings beloved wayshowers! We are the Spiritual Hierarchy present with you to offer insight about your next steps on the journey into oneness…

Long ago there was a call in your heart to awaken to your divine splendor as a radiant being of light. Virtuously, you answered the call to keep your head above the swells and torrents of the rising frequencies on this planet, your beloved earth.

What lies before you now is a new set of rules, new challenges to overcome, but challenges in the name of unity, connectivity and with unprecedented levels of love that surround each of you.

What we would like to discuss with you this day is your special part in the grand scheme of planetary changes. First we would like to assure you that you are well on your way to what we call the path of active service, though service really does no justice to the name for what we call service is really the souls expression of pure joy.

Your deepest joy, as a beloved child of God, is a joy that is expressed through you in divine covenant as a benevolent force of good on this planet and for the resurrection of peace, cohabitation and divine love.

As servants of God’s will, your joy is unmatched in rivalry; it is this flow of divine grace that runs through you as a clear conduit uplifting all in its path. It is the flow of God’s grace that nurtures your every whim and answers your every call as the universe aligns and dances with your light as you become a conscious cocreator of divine will.

Beloved servants of God, we call to you in remembrance of your holy plan and to remind you that your plan as a wayshower of pure potential begins and ends with you!

What is important for you to now deeply realize is that you are the creator of all that you experience within & without.

Because of this, your inner dwelling must become the purified temple of Christ consciousness to be contained within, that which enables the continual flow of higher dimensional love to support the life that you see clearly in your minds eye, and feel deeply within your heart-space.

The moment in your life when you made the choice, the choice to live to your full potential and to radiate the full splendor of christed love, was also the moment that you willingly walked forth into the line of fire.

We say this so that you will realize that the path you have chosen, the path to freedom and to your heart’s desires, is indeed the path of full human potential, but that whatever is blocking you from your highest intentions to cocreate a life of peace, passion and joy must be expunged. To cocreate with the divine and heavenly bodies of light that surround you, you must be free from all lower thought forms…delivered from evil, so to speak.

In this, the realization that you already have all that you desire within you, is not just a cliché or a mark of happenstance…it is a deeply laden truth that you must come to see and to embrace fully in the light of All.

For your light shines ever so brightly! It is only the darkness of outworn beliefs and illusions that limit you, that temporarily dampen your shine. To shine again, you must do nothing other than let go of all those beliefs that no longer serve you and to do this; to really do this effectively, you must first come to the level of knowing that this is indeed true.

Once you have achieved the state of knowing that you are beyond powerful, beyond capable to rise above the heaviness of any darkness that surrounds you, you are already 90 percent there.

Do you see this? Do you see that there is nothing to do per say, but to unload all heaviness?

For yes, this is the simplest truth dear ones…this is the truth that you may search for in many external ways, yet we share with you that it can only be found within.

The inner strength that you posses to rise up and rise up again… against the weight of your past-conditioned beliefs is already deeply there. You must only strive for and crave the freedom even more! More than your past conditioning will have you to believe.

Divine passion is God’s fuel…the fuel of freedom that will continually lift you above all strife…. and passion is the fuel that will keep you continually upward bound. Yet we also share that passion alone will not serve to clear the way to your truest desires.

Passion will create the impetus necessary to catapult you to higher levels of living. Passion will lift your sights beyond the mundane to where miracles can serve you, but it will be for your daily discipline to sustain and free you.

What we mean is this…to rise above the mental planes of discord and strife so prevalent in your world today, you must have a mechanism, a tool within you that you can turn to each time a thought arises that you are less than, that you are incapable of achieving your dreams.

For certainly there will be those times when your dreams seem far out of reach, but we assure you that these times are the times when you are needed to rise above those beliefs most ardently.

In doing so, you free yourself...each day, each hour, each minute that you choose to believe in the higher voice...in the knowing that these times will come to pass.

Freedom comes by your daily will to concede to a higher plan.

How you ask?

And we will share, that to align to your higher plan daily means nothing more or less than staying connected to your dreams, feeding your passions, honoring what feels good and accessing the power behind those intentions..and to never waver in and out of the thoughts that will have you believe that you are capable of less... for surely those thoughts also create.

Healing begins with the mind, for when the mind is not aligned with your higher will, it creates energetic disturbances and discordance in your electromagnetic field that keep you bound. Therefore, we remind you how imperative it is to your well being and to your forward momentum to keep your mind solely focused on only what it is that you desire each and every moment that you are captured by thought.

Each time you waver, each time you honor a thought that is less than what your intended outcome will be, you run the risk of plummeting your dreams in a downward spiral, a direction less suited for true freedom.

And each time you align with the voice within that reminds you that you are creating, in every moment, the reality that you experience, you align with the power of what is and therefore the pure potential of what can be.

Beloved wonders, you are empowered and sovereign beings of light here to cocreate the physical, emotional, mental, & spiritual realities that you feel deeply within your heart. This is the creation of your life, the greatest creation of all, and it is an ever-unfolding path of greater divine love & feelings of bliss.

Did you know that the love you experience in your life is an exact reflection of the love you that you allow yourself to feel?

It is true! To increase the reflections of love in all you do, in those you meet, you must increase the love quotient within yourself. Love yourself daily by reminding yourself that you are made of pure love and that you are the empowered creator behind all you choose.

Choose consciously, in each moment that presents itself to you, choose with love, and your choices will begin to reveal themselves immediately in how you are feeling.

Are you feeling loved? Then your recent choice was aligned with your highest good. Are you feeling unloved? Then your recent choice was aligned with less than your potential.

When you feel like the radiant being of light who you truly are, you will experience life as you envision it to be. If not, you must simply choose again. And again. And again…until you have achieved the external reality that matches your heartfelt desires.

These choices come to you in every now moment…the choice to believe in the reality that you see with your physical eyes, or the reality that knows that everything can be exactly as you en-vision.

Remember dear souls, real-ity becomes real when you enliven it with attention and be-lie-f; when you choose to feed it with the power of your focus.

The gift in conscious creation is that the choice is always yours!

So dig deep within yourself to remember your power to have it all and to love yourself so fully that you change the very vibration of the very earth you live on. This is how you will lead as wayshowers of the new earth paradigm…by your radiant example of what IS possible.

BEcome all of who you wish to BE and you will rapidly birth the life you wish to see.

We are the Spiritual Hierarchy with you today to remind you that only you can lift yourself above the ordinary to achieve the extraordinary. Only you can BEcome who you deeply know yourself to be.

You are loved and supported beyond measure!”
We the people of the Planet Earth, in order to form a more perfect union,
establish love, insure global harmony, provide for the divine knowledge,
promote the I AM connectivity, and secure the blessings of manifestations
to ourselves and our posterity, do ordain and establish
this Constitution for the Planet Earth.

Diane 02-February-2009


The mighty realms of Heaven are ringing with your names, and it is because you have established a place for yourselves in the history of the Universe. You have overcome extreme conditions from one life to another, and experienced riches to rags and spiritual enlightenment to utter darkness. Yet you have come through these experiences all the greater for them, and have kept your Light shining regardless of the depths you have touched. You have now emerged into the Light in a positive manner, and lifted your consciousness to a level that has placed you on the path to Ascension. We have never doubted your ability but your achievement has surpassed our expectations, as at one time there looked to be little chance that you would survive beyond the end of the Millennium.

Dear Ones, as you reach the final stages of this cycle of duality, you cannot yet guess the extent to which you have succeeded, The dark forces have been allowed equal freedom as yours to pursue their path, and you have faced their challenges time and time again. They have used every opportunity to distract you from your path, and pulled you into the darkness of separation from God. In spite of all this you have frequently returned to Earth, and still recognized the Christ Light within which has prevented you from losing your true identity as Beings of Light. It has been an experience that you undertook knowing the risks involved, but you always knew that higher Beings of Light would accompany you on your journeys.

What you are beginning to understand is that God makes no judgement in connection with your many experiences, even when they would be considered as going against the Light. You are welcomed back to the higher realms as the long lost sons and daughters of God, who have risen above duality to enhance and expand the Godhead through your experiences. The freedom you were given to choose your own experiences allowed for the misuse of energy. You were given the opportunity to live them again and again, until you understood that freedom goes hand in hand with responsibility. One of the greatest lessons you learnt was in recognizing the Oneness of All That Is, and the immutable link you have with the Source it being an expression of Unconditional Love. In these concluding times as the cycle of duality comes to completion you have expanded your consciousness, and many are now practicing Unconditional Love, which they are carrying for everyone else.

Once a soul lights up the way it becomes so much easier for others to follow, and now you have opened the process to Ascension whereby others can join you. It is a natural step in your evolution, without which you could not move out of the lower vibrations. We see it as only a matter of time, before more souls reach a point of true awareness of their higher purpose in life. There is a natural urge to seek what is known within your sub-consciousness because of your previous experiences in the higher dimensions. It is also why you are highly intuitive where such matters are concerned, notwithstanding the fact that you are always accompanied by your Guides and Angelic beings who are there to help you. You may wonder why the Higher Beings go to such lengths when you are exercising your own freedom of choice. We can tell you that the highest Orders and Councils are one in a Brotherhood of Light, and service to others is considered to be the highest act of love.

We might ask, why in any event would you want to stay in duality, when you realize that it is illusory and not your real home. Why reach for anything less than your true home in the Love and Light? Perhaps it is blindness and forgetfulness that has deluded you into accepting a lesser state of being. Now is your opportunity to awaken to your true potential, as the Light is being beamed to Earth. It is a magnificent display that lightens up the grids that encircle it, and it is for you to attract it to yourselves. Be of the Light, and by the Law of Attraction more shall fill every cell within your body, and balance and harmony shall be your gain.

Your full rewards will come to you as you begin to ascend, and a peace that knows no equal will settle upon you. No longer will you experience the discord and disharmony that is upon Earth, as in rising up you will severe your links with the lower vibrations. They will no longer serve you, and your vision will pull you towards the levels of Light that pervade the higher levels. You will find that you are at "home" within them, and the realization will dawn upon you that you have simply reawakened to what you already knew. Now you know why we refer to you as our Brothers and Sisters, because you are only separated from us by the lower vibrations that will have served you as a School of Life. You are meant to return to the higher levels now that your time in duality has almost been completed. From now on it is all progress on the upward path, and we are overjoyed that before much longer we shall be facing the future together.

Give yourselves a big hug as you deserve it for persevering with your life plan, one that has brought you so far that you can now see the end in sight. You have the instinct for survival that is part of your genetic set up, and the warrior mentality that has enabled you to be fearless in the face of adversity, and it has given you an unbending willpower to be successful. You really are wonderful Beings that shall carry your strengths with you, and now serve the Light. No wonder the Universe acknowledges Humankind, and the souls that bear this name for the purpose of growing in experience.

I am Diane from Sirius, and my coming reminds you that even in the highest levels there is still a feminine energy. Not as you may use the terminology to distinguish male and female, which is more for the physical attributes. Such differences are unnecessary as you go into the higher levels. The Beings of Light are androgynous, and only use form as you understand it when it is deemed necessary. You have seen them as your glowing godly Beings from which beautiful light radiates in all directions. There is much to see and learn away from Earth and the power of Love is found everywhere. It is correctly known as the glue of the Universe, which we of the Galactic Federation send you to lighten your remaining time in the cycle of duality.

Thank you Diane.

Mike Quinsey. www.treeofthegoldenlight.com

However, not many people are aware that Aloe Vera, when taken internally, has a stunning reputation as a healing substance for all kinds of illnesses and degenerative conditons.

In this two-part post, I'm going to quote Andreas Moritz , Doctor Jon Barron, and Doctor Jeri Heyman. Andreas and Jon Barron are known to most CureZone regulars. Jeri Heyman is the CEO of a company called Herbal Answers. I found her article in a recent newsletter from the Grain and Salt Society. And, of course, I'll also talk about my own experiences with Aloe Vera, including how I grow it for my own consumption.

Let's begin with a passage from THE KEY TO HEALTH AND REJUVENATION by Andreas Moritz, who has a very popular forum here at CureZone.

"Aloe Vera juice, when taken internally, has been found to be effective in almost every illness, including cancer, heart disease, and AIDS. In fact, there is hardly any disease or health problem for which Aloe Vera has not been proved successful."

"It is helpful for all kinds of allergies, skin diseases, blood disorders, arthritis, infections, candida, cysts, diabetes, eye problems, digestive problems, ulcers, liver diseases, hemorrhoids, high blood pressure, kidney stones, and strokes, to name just a few."

"Aloe Vera contains over 200 nutrients, including the vitamins B1, B2, B3, B6, C, E, Folic acid, calcium, magnesium, oopper, barium, sulphate, 18 amino acids, important enzymes, glycosides, polysaccharides, etc."

Andreas adds that Aloe Vera is one of the few substances that can be used to heal radiation burns caused by X-rays or nuclear disasters. He notes that Aloe Vera, when used regularly, reduces the scaling and itching of psoriasis, and greatly improves the appearance of the skin.

Here's a passage from a recent newsletter by Doctor Jon Barron:

"Aloe has been well known for centuries for its healing properties, and both oral intake and topical dressings have been documented to facilitate healing of any kind of skin wound, burn, or scald -- even speeding recovery time after surgery."

"Situations to try it on include blisters, insect bites, rashes, sores, herpes, urticaria, athlete's foot, fungus, vaginal infections, conjunctivitis, sties, allergic reactions, and dry skin."

"Internally, Aloe Vera is showing real promise in the fight against AIDS, and that virus has become undetectible in some patients who used it on a regular basis, due to its immune system stimulant properties."

"It also seems to help in cancer patients (including lung cancer) by activating the white blood cells and promoting growth of non-cancerous cells."

"Other situations in which it appears to work when taken internally, include intestinal worms, indigestion, colitis, hemorrhoids, liver problems such as cirrhosis and hepatitis, prostate problems,and as a general detoxifier."

That's the end of Part 1. If any of that information resonated with you, I hope you'll read Part 2. I'll quote Doctor Jeri Heyman, and tell you how I grow my own aloe, and how I eat it.

PART TWO:

in Part 1, I quoted Andreas Moritz and Jon Barron about the amazing healing properties of Aloe Vera.

Here are some passages from a recent newsletter of the Grain and Salt Society (where I buy my Celtic seasalt). The column was by Doctor Jeri Heyman. In it, she quotes from a book by Dr. Robert Davis entitled, ALOE VERA: A SCIENTIFIC APPROACH.

"Fresh Aloe Vera is profoundly anti- inflammatory. The Aloe plant contains naturally occurring plant sterols that act similarly to synthetic steroids in blocking inflammation. Fresh Aloe's largest polsaccharides enhance the immune cells inflammation-control mechanisms."

"Aloe Vera is tissue-regenerating in three different ways. The large polysaccharides, unique to fresh, raw Aloe Vera, have been demonstrated to stimulate the release of growth factor by the immune cells, thus stimulating new tissue production."

"A different size polysaccharide in Aloe, directly stimulates the tissue production cells to produce new tissue. And third, the Aloe plant contains plant-growth-factors that act like human growth factors to stimulate the regeneration of tissue."

"The constituents in fresh Aloe Vera can directly enhance the immune cell function up to 10 times greater than normal. This helps to clean up the digestive and elimination systems. The immune cells can gobble up to 10 times more unwanted yeast, fungus, and undigested food when enhanced by Aloe."

"Aloe Vera is the most penetrating substance on Earth. It catapults itself into cells 5 times more easily than water, bringing nutrients into cells and encouraging the outflow of toxic waste."

End of quotes. Now I'd like to tell you how I grow my own Aloe Vera, and how I eat it.

About ten years ago, a friend here in Florida gave me an Aloe Vera plant. I transplanted it to a larger pot, and put it out on the screened, back porch of my condo. It wasn't long before little baby Aloe plants were poking their heads up through the soil, right beside their mother.

So I bought a big grow-box, and transpanted the Aloes into it. They thrived! Every now and then, I would cut a stalk and rub the soothing gel on my face. But in those days, I wasn't eating it.

By 2003, my single plant had reproduced itself thousands of times. I now have three large grow-boxes full of Aloe Vera on the back porch, and two window-size boxes. And in just the last month, I've given away five more window boxes full of Aloe plants to friends. Some of those Aloes are big and strong enough to fight off muggers. I'm amazed every time I walk out there!

About a year ago, I began eating the gel. This was before I'd read any of the material I just quoted to you. My intuition told me to do it -- and I listen to my intuition.

I cut a piece of Aloe stalk about 4" long. Then I slice it vertically, and peel back the sides. Messy business! Next, I put the aloe stalk in my mouth, gel side up. and use my top front teeth to scrape the gel into my mouth. I swizzle it around my mouth for 30 seconds or so, and then swallow it. And, of course, before I ever cut it, I say to the Aloe, "You are my food. May the best of you, become the best of me." That's my Grace for all meals!

Next, I rub the mostly gel-less stalk on my skin: different parts on different days. If you've never rubbed fresh Aloe Vera gel into your skin, then you have a blissful experience ahead of you.

I do that every day. In the late 1990's, I wondered why I was growing so much aloe on my porch. Now I know! Often, we prepare ourselves for important changes, months or years or decades before they're needed -- or at least, I do.

Yes, you can buy Aloe Vera juice at health food stores. But it's expensive, and may well be diluted. I advise people to grow their own. Aloe Vera is a VERY easy plant to grow. It needs no TLC; just some water when it gets dry.

You can't grow ten year's worth of Aloe Vera overnight. I advise you to buy a half-dozen or more plants, and transplant them into a large grow-box. A year from now, you'll need two grow-boxes. They don't need lots of sunlight. Bright light is sufficient.

If any of this information resonated with you, give Aloe Vera a try. You can always use a good bottled product until your garden takes off. If I suffered from any of the conditions mentioned by the Doctors, I'd be taking Aloe Vera in some form every day.

Milk and dairy products cause heart disease, diabetes and osteoporosis -- interview with Robert Cohen

by Mike Adams, NaturalNews Editor www.naturalnews.com

The following is part three of an interview with Robert Cohen, author of "Milk, the Deadly Poison," and www.Notmilk.com

Mike Adams: What is it that drove you to have this kind of interest and energy to pursue the truth about milk and dairy products?

Robert Cohen: Three little girls named Jennifer, Sarah, and Lizzie -- my daughters. I wanted them to have healthy bodies. I wanted them not to live four years of high school life with zits all over their body like their dad did. And you know something? They've been zit free! No acne, and if you look at my book, Milk A to Z, I take every letter of the alphabet and fill in something about milk. Z is for zits, and we know that these cows are actually being milked before they give birth, and that milk is different milk -- it's milk instructing mammary tissue to grow. Little girls have changed these days, but we find that with the secretion of all of these androgens, the cows are constantly using the androgens to produce other hormones. Teenage acne is improved the second we give up milk. It takes a couple of weeks, and the acne's gone. And these androgens stimulate the sebaceous glands, which are the glands that cause the acne, cause the zits.

So we find a dairy link to a number of human conditions. And I'm not the first to say this -- Dr. Spock said this. Dr. Spock sold 75 million copies of his book on child care. The only book that sold more than Dr. Spock's book in history is the Bible. Dr. Spock said that no human, no child, no adult needs cow's milk -- it's a deception on the government's part to promote. And we're learning, as I've said, more doctors are learning today something they were not taught in medical school. You want to look at the etiology of allergies and diabetes? You look at diabetes, you look at the New England Journal of Medicine, July 31, 1992 -- right there, you can look it up! It said that exposure to these bovine proteins, bovine serum lactobumin is a trigger for insulin-dependent diabetes mellitus, and a few months later, October of '92, Scientific America talked about the dairy slogan,"Milk, it does a body good." It said, "Milk, it does a body good -- it sounds a little hollow these days."

Mike Adams: Can you give a brief summary of -- you've mentioned a few here, diabetes and acne, heart disease is mentioned in your book quite prominently -- but what other chronic diseases are, say, aggravated or even caused by chronic milk consumption?

Robert Cohen: Well, you know, that's an interesting question. Let's look at the Big Five -- in America, the number one killer is heart disease, and then we've got osteoporosis and cancer, and diabetes and asthma. We look at nations where they drink milk, we find these diseases are common. We look at nations where cheese consumption has tripled in the last 30 years, like England and France and Canada and the United States, we find also a tripling of asthma and breast cancers. Guess what country has the highest rate of breast cancer? Number one in breast cancer rate, Denmark, followed by Norway, followed by Holland, followed by Sweden -- are you detecting a trend?

Mike: Milk consumption.

Robert Cohen: Let's play some more trivia with you, Mike. We know breast cancer -- what country has the highest rate of heart disease?

Mike Adams: Well, I'm still thinking the United States.

Robert Cohen: Nope! Denmark, Norway, Holland and Sweden -- you're going to get it sooner or later! Bone disease, heart disease, breast cancer -- see where are we going with this? --highest rates of dairy consumption. We're seeing absolute correlations between these diseases and dairy consumption, and I can give you the reason. We have much more than just national epidemiological studies -- we have mechanisms by which these diseases occur, in breast cancer and every cancer, thousands of things cause cancer. Every time we pick up a newspaper there's a new thing identified as causing cancer.

But thousands of things cause it -- once you get it in your body, one thing makes it grow, and the one thing that makes it grow is the most powerful growth hormone you make in your body called insulin growth factor. And remarkably, the greatest miracle of science, of nature, is that this hormone in a cow's body and in a human body is identical. As a matter of fact, out of 4700 different species of mammal and hundreds of millions of different proteins in nature, there's only one hormone in the entire animal kingdom that is identical between two species -- human and cow IGF-1, which has been called the key factor in the growth and proliferation of breast cancer, lung cancer, prostate cancer, every human cancer.

Mike Adams: Now of course, the dairy industry says that all of these hormones are destroyed through pasteurization and they don’t get absorbed by humans who consume their products. We know that's not true, but why is that?

Robert Cohen: Let's analyze that statement, because maybe they're right, and if they're right, that means breastfeeding doesn't work. So if you're thinking that breastfeeding doesn't work, then go ahead and drink your cow's milk, but if by some remote chance you're thinking, Well, maybe breastfeeding does work, well by drinking the cow's milk you're breastfeeding, and you're taking the hormones, and in a very efficient way, more efficient than even nature, because nature finds a way to make lots of something. Like, if you look at fish, at codfish -- they're laying tens of thousands of eggs. Some species of fish lay over half a million eggs, because the fish, somehow there's some innate knowledge that has determined that most of those eggs are going to be eaten by predators. Most of those eggs will not survive to become new baby fish.

Well, the body works the same way -- you make millions and millions of sperm. You make millions and millions of cells. You make enough so that something survives. And in the case of this hormone, IGF-1, your body is constantly making it, and it's broken down very rapidly, or bound to other protein receptors. But in the case of cow's milk, we've improved upon nature -- we have cow's milk where normally these proteins are gone very rapidly. We homogenize milk - in other words, we take the milk and make the fat molecules between 10 and 100 times smaller. We make many more of them -- a pint of milk can contain a trillion tiny fat molecules. They envelop and protect these hormones, which naturally, most of them are destroyed. So now we have a mechanism by which we double the amount of this powerful growth hormone in your body, and where it usually is broken down in less than a second or two, it now remains active for up to 30 minutes. When it finds an existing cancer, which is also common, that is the turn-on mechanism. And that's why the nations that are drinking the most milk today and eating the most cheese are the ones with the highest rates of every human cancer.

Mike Adams: Let's just clarify for the consumers out there which products have these hormones in them. Because it's not just liquid milk. It's everything that's dairy, right?

Robert Cohen: Yeah, that's right! Everything that's dairy. You've got liquid milk in cheese, and sour cream, and butter. That's what milk is. When you use 21 pounds of milk to make a pound of butter, or 10 pounds of milk to make a pound of hard cheese, or 8 pounds of milk to make a pound of sherbet...

Mike Adams: You're concentrating all of those...

Robert Cohen: You're concentrating the hormones, you're concentrating the dioxins, you're concentrating the saturated fat, which we know is good for you of course. That's what milk is, and that's what these dairy products are -- concentrated milk products. If you've got one unit of something bad, you don't want to have ten units of it concentrated.

Mike Adams: Indeed. There have been companies, of course, independent dairy producers, who have been producing milk, and putting right on the label that this is produced without bovine growth hormones.

Robert Cohen: But there's really no difference to me between the bovine growth hormone, which has been genetically engineered, and the naturally occurring growth hormone. It's all the same.

Mike Adams: I've recommended to readers they take a 30-day no-dairy test. Seven days is also plenty, if you're aware of your body, to see the difference, but what can people really expect to change. You've mentioned some of the things, but what about the long-term health improvements? If someone gives up milk, what can they expect to happen in a month or in a year?

Robert Cohen: Well, you know, it's interesting you ask that question, because the Townsend Medical Letter, which is a doctor's letter written by doctors for doctors, over 180,000 get it, in the May of 1995 issue, they talked about cow's milk, the symptoms, that they've been linked to a variety of health problems -- mucus production, hemoglobin loss, allergies, and numbers 8, 9, and 10 on their list were mood swings, depression, and irritability. Now, you think about people who have mood wings, depression and irritability, and many people blame it on Epstein-Barr virus, being middle-age crisis prone.

Mood swings, depression and irritability -- you take estrogen every day, with progesterone and melatonin and all of these different female hormones that are coming from pregnant cows, and it's going to mess you up. I can't even tell you what it's even going to do to you. But I know that we become very hormonal, depressed, mood swings, depression and irritability -- give it up. It really is an easy solution. You can spend thousands of dollars with your doctor, and take all sorts of medication, and give kids Ritalin, but there's no need for it! Just go not milk -- completely dairy-free.

Mike Adams: Right! It is amazing -- so often, people go to their doctor and they get drugs, just to mask the symptoms caused by simple dietary choices.

Robert Cohen: And they teach the doctors none of this in medical school, although many of them are learning on their own. They're learning because they go with their patients and they say, "Stay off the milk for a while." And they do, and they get dramatic results, especially with attention deficit disorder, autism -- we're seeing such dramatic changes in children who go completely dairy-free.

Mike Adams: What about the long-term prevention of chronic disease?

Robert Cohen: There's a place on this planet where they have more people living over age 100 than anywhere else, where the average woman lives to age 86, where people don't even need x-ray machines because they don't get breast cancer or osteoporosis. That place is 160 islands between Japan and Taiwan called Okinawa. Now the book was written by Wilcox and Suzuki called "The Okinawa Plan," and you read that these people are eating 1/20th the amount of calcium that we do, yet they don't get bone breaks.

And you'll read the analysis of calcium intakes all over the world -- South Africa they're eating under 100 milligrams a day, in America 980, and yet we have 14 times the rate of pelvic fractures. It's not the calcium you eat, it's not the cow's milk you eat -- it's the protein, the animal protein that causes the acid condition in the blood which your body must neutralize, and it does so by leaching calcium from your bones. And this is the real science -- this is not the goofy milk mustache ad marketing -- this is the real science that you find in peer-reviewed scientific journals, the truth that most Americans are not getting.

Mike Adams: And yet most Americans think if you have fragile bones or the symptoms of osteoporosis, you have to drink more milk!

Robert Cohen: Which is accelerating the bone loss because of the tremendous amount of sulfur-based amino acids.

Mike Adams: And of course, there are lots of prescription drugs they can take to further mask those symptoms.

Robert Cohen: Which is a shame because they cause a cascading of events. I mean, look at what women take to prevent bone loss -- Premerin? You know what Premerin is? Premerin is one of the number-one prescribed drugs in America. It is what it sounds like -- Premerin -- pregnant mare urine. It comes from horses -- they keep horses in bonds, hooked up to devices that collect their urine. If you scratch one of those little yellow pills, it smells just like pee. That's what it is, the estrogen from pregnant mares, and you know what? We're not drinking estrogen from pregnant mares, but we're drinking estrogen from pregnant cows in the form of their milk. Again, before they give birth they have milk, and that milk is containing female hormones to stimulate their own mammary tissue to grow larger. That’s why our little girls look different today.

Mike Adams: Let's see, we're getting our food from cow pus and our medicines from horse urine, something's wrong with this picture, huh?

Robert Cohen: Wonderful world we live in, huh? Progress.

Mike Adams: Let's talk about infant mortality with cow's milk too...

Robert Cohen: Well, it's interesting you mention that. The American journals really don't like to pick on the dairy industry, and reject many of these articles, but we find, there's a really great journal, one of the world's respected journals, called the Lancet, the British journal. And the Lancet, June 4, 1994, I believe it was, they published a study on sudden infant death syndrome showing that the lung tissue in the cells shows bronchial inflammation similar to asthma from dairy proteins. So children are having their last meal before they die, and what it is, is a bottle of cow's milk formula. And the children fed cow's milk -- the Lancet since 1960 has been doing a series of articles on sudden infant death and showing that hypersensitivity to milk protein is implicated as a cause of sudden infant death syndrome.

Mike Adams: Let's talk about marketing. The dairy industry, for many years, they focused on the message that milk gave you healthy bones. And now recently, they're focused on weight loss -- milk is a weight loss drink, which I find somewhat hilarious...

Robert Cohen: Yeah, of course! You drink something with a lot of calories and a lot of fat in it with growth hormones, of course you're going to lose weight! Makes all the sense in the world. As a matter of fact, little infants, they're supposed to have half their weight after three months -- of course, they double their weight, don't they, after three months? A weight-loss product -- that's absurd!

Mike Adams: How do you think the dairy industry, I would say, gets away with making these implications and sort of these claims in their marketing and advertising? How can they do this?

Robert Cohen: Well understand that on this planet we've got about a quarter of a million different journals, and it's really easy to get something published. And, what differentiates one publication from another is the PC -- you know what the PC is? It's not the personal computer. It's the press conference. What you do is you throw a press conference in the Plaza Hotel in New York, and you invite the key members of the press, and make them know that at lunchtime they're having giant shrimp cocktail and roast beef. They're going to be there to report the story, and you give them a really beautifully prepared press kit, and you've written the story for them, and it's in the papers the next day, it's on television, and that's how America's perception constantly is stroked. And when they have a half a billion dollars a year budget to constantly promote these things and produce these stories and these phony studies, hey -- that's just what they do. They do it well.

But you know, it's funny, sometimes the dairy industry is the gang that couldn't shoot straight. Remember that movie? Robert DeNiro, it's a movie out of the 70s about the mafia, and everything they do they do it wrong? The dairy industry has done these milk mustache ads, and one of the ads, when you talk about strong bones, had the cast of the one of the doctor shows on TV, with the three doctors posing with x-rays of their body. And in all of the bodies, the hips were deteriorated with bone disease -- very funny. Two male doctors, one female, and they were all female doctors with shriveled-up hearts that you could see, deteriorated bone density.

Mike Adams: But the average person wouldn't recognize that, right?

Robert Cohen: No, but they do things, again, to just shoot themselves in the foot. They hire vegans to do milk ads, they hire people who are already sick from milk. Larry King -- can you imagine him doing a milk mustache ad right after he had triple-bypass surgery? Every day the average American is eating from milk and dairy the same cholesterol contained in 53 slices of bacon. You do that all your life, by age 53, you have the same cholesterol as contained in a million slices of bacon, and you wonder why heart disease is America's number one killer.

Mike Adams: What about all the science the dairy industry produces to claim milk is good for you?

Robert Cohen: You know something interesting? The dairy industry sponsors studies, and as a researcher, I could design any study I want to and prove anything I want to based upon the parameters of the study and the species of mammal I use. But the dairy industry has done studies with humans, and they say, "Here's a glass of milk. Drink the glass of milk." And the subject does, and ten minutes later -- "How do you feel? Do you have mucus? No? Great." Headline in paper because they've got a great press conference: "Drinking milk does not cause mucus."

Now, you say that to any marathon runner or triathelete or opera singer or Broadway star, they know that using dairy products causes mucus. They have to stay away from it or they're not going to be able to perform. And that's not a scientific study, that's just something they just know. It's a given! Yet, the study, the science shows that drinking milk doesn't cause mucus. Well, I told you the reaction to bovine serumlactobumin, to casein, the milk protein casein, the histamine production takes 12 to 15 hours. So, you're not going to keep a subject in the laboratory for 12 to 15 hours. "Drink a glass of milk -- do you have mucus? No? Great. Milk doesn't cause mucus." Of course it does! And it causes asthma attacks, and it causes these allergic reactions.

And Flo-Jo's autopsy -- go to notmilk.com, and right in the middle column you'll see Flo-Jo with the results of the autopsy, and it's just terrifying what this does, and how it kills six to eight thousand Americans every year! It's not going to kill everybody who eats a slice of pizza, but everybody is going to have the histamines and the mucus.

Mike Adams: Well, hey, Big Tobacco says nicotine isn't addictive, Big Sugar says sugar doesn't cause diabetes and obesity -- why not the dairy industry saying that milk doesn't create mucus in the human body, huh?

Robert Cohen: Well, they can get away with it, and again, these other industries don't finance the amounts of studies -- Robert Heaney gets $7 million a year at the University of Creighton to put out stuff like this, and every month it's another study -- it doesn't cause breast cancer, it doesn't cause allergies -- it's nonsense. We have thousands of studies that show that milk is just something we should not be consuming.

Mike Adams: So, is the consumer any better off to go for so-called natural milk products like organic milk?

Robert Cohen: Let me say something that most people do not understand. You will not find one, not even one molecule of genetically engineered bovine growth hormone in any glass of milk consumed in America today. Because the bovine growth hormone that has been genetically engineered is injected into the cow's rump. By the time it works on the cow's brain, it stimulates her to make milk containing more of those naturally occurring hormones. So whether you're drinking organic milk, or milk from cows treated with that hormone, the milk that results is going to be exactly the same. Exactly the same hormones -- the genetically engineered cows will give you milk with more hormones, but you won't be drinking genetically engineered hormones. You'll just be drinking more of those naturally occurring hormones.

Mike Adams: So it's just a concentration difference.

Robert Cohen: It's just a difference of number of those hormones. It's all the same hormone in the milk -- genetically engineered milk does not contain genetically engineered hormones. It works on the brain to stimulate the cow to make milk containing more hormones. But it's the same hormones you would get in an organic glass of milk, and those hormones are dangerous. The good old wholesome milk hormones are dangerous. The ones that we thought were so wholesome are so dangerous, and shouldn't be in your body.

Mike Adams: I gave up milk years ago, and after doing so, my sinuses cleared up, digestion was much easier, I had more energy, less fatigue. It was an amazing transformation.

Robert Cohen: Well, it's something you noticed, and it's something anybody will notice right away. You can read the propaganda from the dairy industry, and you can go to my website, http://www.notmilk.com, and read. I've written a column every day for the last 5 years. But when it comes down to it, you are your best doctor. Try seven days -- don't eat any dairy products -- no milk or cheese -- 7 days. And on day 8, go treat yourself to pizza, and have ice cream for dessert, see what happens on day 9.

Mike Adams: If you dare, right?

Robert Cohen: Well, during the first 7 days, the mucus, the phlegm -- you're going to lose three to four quarts of mucus that are clogging your kidney, spleen, pancreas -- all your internal organs. You don't even know it's there! Because it's what the average American eats every day. When you cleanse yourself, it's like a fog lifts out of your body.

Mike Adams: Did you say 3 quarts -- how much mucus did you say there?

Robert Cohen: Three to four quarts. Can you imagine? It's evenly dispersed throughout all of your internal organs so that your kidneys are a sponge for mucus. I have an autopsy of a very famous American athlete. Go back to Flo-Jo when she won her gold medal in the Olympics, and she died after she did a milk mustache ad, after she ate pizza -- fifteen hours after she had her last meal, she died and in her stomach were 250 cubic centimeters of undigested mozzarella cheese, 15 hours after she ate it, and the body was in such distress because it couldn't break that down that her body produced a tremendous amount of histamines, which made a tremendous amount of mucus. She had one drug in her body, Benadryl, which is an antihistamine -- she knew she was congested.

And the coroner slicing through her kidney described the thick, viscous phlegm that came out of the kidney, the entire lungs, the trachea and the tracheal-bronchial tree were acutely, in the coroner's words, were acutely congested from mucus. She even had finger marks on her throat, and that pizza she ate, she ate her last meal at 3 o'clock in the afternoon and died at 6 a.m. the next day -- 15 hours later, that mozzarella was still not digested, and the congestion from that… that's why I say seven days no dairy, have pizza for dinner, ice cream for dessert, the next morning, you're going to wake up so congested, so mucusy, it's depressing what it does to you. You diminish your lung capacity, sexual drive, it messes you up in the toilet -- it's nice to be dairy-free for that week, because once you see both extremes, I can't imagine how anybody would go back to using dairy products.

Mike Adams: Isn't it true that drinking milk even increases body odor and makes you stink?

Robert Cohen: The Japanese used to call Americans "the butter people." Because they could smell us -- they could smell the rotten, putrefying milk and dairy in our skin, and I eat entirely a plant-based diet now, and when I lecture, when I go on tour, I can smell people, and it really is in the sense of smell. But you don't know it until you live that lifestyle, and then it's like a secret handshake that people from the planet vega have! Vegans can smell other people…they know.

Mike Adams: It's funny that you mention that -- I was thinking about that this morning, riding on a bike trail, and I can smell people as I pass them, and it's not only just from their diet but also the laundry detergent they use with fragrance, just loaded up with fragrance.

Robert Cohen: You can smell it coming out of them. And it really is something….you are what you eat. I find, if you were to ask me the key to health, the key to health versus disease, is animal protein is very different from plant protein. And for years, vegetarians would argue that it's the same protein -- you get everything the same! It's not the same protein. Animal protein has a lot more of two amino acids - one is methianine, and the other is cysteine, and those two amino acids have as their central atom sulfur. Now, imagine the smell of rotten eggs infusing into every cell of your body. The sulfur rotten egg smell is what we smell. It's what vegans or vegetarians smell on meat-eaters. And the more chicken you eat, the more you're going to stink. And the more you're going to stink and your own body fluids are going to stink. That TV show Sex and the City had a very special episode regarding that, but we may not go into that in this interview.

But vegans, people who are eating a plant-based diet, are eating very clean fuel for their bodies. And of course, milk is liquid meat. Milk and dairy products are the worst form of these polluting substances. Not only with the tremendous dioxin level, but with the tremendous amount of sulfur. You don't want that rotten egg smell -- that's what accelerates heart disease, and that's what accelerates bone loss. So that's why we find the people living in nations where they eat the most dairy products are the ones with the highest rates of osteoporosis and heart disease. That's the reason.

Mike Adams: It's interesting too that when people go off of milk for a period of several months, they will find their taste changes, and then if they were to take a sip of milk again, they would find it rather disgusting. I've heard this from many people, I've experienced it myself.

Robert Cohen: Right. That's true.

Mike Adams: What happened with you in that regard? Did you ever go back and try a sip of milk?

Robert Cohen: No, I did not, although I was eating, a year after I made the discovery, I was still eating milk chocolate, and that was my weakness, without recognizing that it takes 4 pounds of milk to make one pound of milk chocolate. So, I was getting it in different forms. I would occasionally eat a slice of bread that had milk powder in it. Now, I'm pretty obsessive about it. I have zero dairy, and I haven't had any for six or seven years, but I've occasionally made mistakes, but not of recent times. Do I salivate when I see pizza? Absolutely. Do I remember how delicious it was? Sure. I cook pizza at home, and now most restaurants will make you a cheeseless pizza. You can have a lot of fun with a cheeseless pizza.

Mike Adams: I do soy cheese pizzas from time to time, but try to stay away from pizza in general. But I agree with you -- the idea of sinking your teeth into a pile of cheese still sounds good.

Robert Cohen: You know something? These foods are delicious, but, I don't want to necessarily see you live to be 100 years old. Living to be 100 or 110 is not the top priority. The important thing is not living a long life -- it's dying well. Because the average American spends 10 to 20 years dying and suffering, and giving all of your money back to your doctor in that period.

Mike Adams: What kinds of additional information can people find at your website, http://www.notmilk.com?

Robert Cohen: Well, you can have a little bit of fun, and you can read, right in the middle up top, the average pus count in your milk. If I held out a glass of milk and said, "Here drink this, it has only 100 pus cells," you wouldn't do it, but the average quart of milk sold in America last year contained 319 million pus cells. That's the average quart of milk. But you can go right down the list, which I've included on the column, and you can see that the state of Maryland has 350 million pus cells in a quart of milk. You can see that the state of Mississippi has 442 million, in the sate of Mississippi, it would be illegal to sell milk if it were in Europe or in Canada -- 400 million is their magic number.

Mike Adams: So why does this vary from one state to another, Robert?

Robert Cohen: It varies because of geographic regions -- generally, the hotter you get the more bacterial count in milk, the more ulcers the cows get on their udders, the more mastitis, the more pus they put into the milk. These are sick animals.

Mike Adams: I think most people who aren't familiar with this subject would expect that somebody is in control and making sure that pus isn't going into the drinking milk.

Robert Cohen: But that's what milk is. See, a cow filters through her udder every single day 10,000 liters of blood. And milk, white milk, is actually dead white blood cells, and they're somatic cells, or pus cells. That's what milk is -- it's pus. Pus is not dangerous -- it's not one of the dangerous things in milk, it's just disgusting. But it's delicious -- ever eat pus mixed into sugar and freezing it? Ice cream, but it's yummy! But what else can you find on the Not Milk site? There's a whole expose I've done on some of the goofy milk mustache ads.

You can also find a wonderful letter written by a breast cancer surgeon to his patients, Dr. Robert Kradjian. I call the Famous Milk Letter, right at the very top of the page, and it's explained in layperson's terms how milk is something that causes a number of discomforts and diseases for people. The root of childhood allergies, of eczema, of earaches, of bedwetting, and again, this is not me saying it -- I'm just a guy bringing all of these things together. The chief of pediatrics of Johns Hopkins Medical School, Dr. Frank Oski, wrote a book about milk, and it was called "Don’t Drink Your Milk," because of what he observed over his entire career milk did to children. Nothing good about it.

Mike Adams: Speaking of books, what books can people find through the traditional channels -- Amazon or Barnes and Noble, that you've authored?

Robert Cohen: I've just written a new book called "God's Nutritionist." And it's really a very special book. It's based on the work of the most translated author in history of American literature, a woman by the name of Ellen White, who over 100 years ago was writing about vegetarianism and animal rights, and she actually started a movement in America that now includes 13 million vegetarians, and it's called the Seventh-Day Adventists. So, that's my new book, "God's Nutritionist," I have a book called "Milk A to Z," I have, of course, "Milk: the Deadly Poison," which is of course a very subtle title, and I have a new one coming out called "Food for Thought." In any event, that's the agenda, but "God's Nutritionist" is doing very, very well. It's a bestseller already.

Mike Adams: Do you think your message is getting across to more and more people? Are you getting through to people, or are people just, they don't want to hear this?

Robert Cohen: For the most part people don't want to hear this. For the most part pizza and ice cream are too delicious! But, those people who do hear it, and who really do take the message, the type 2 diabetes goes away. The heart disease is a dramatic change. The allergies go away, the congestion goes away, and you've experienced it yourself, Mike. You're a great spokesperson for this. Those people who do it find that things change.

Mike Adams: Just to wrap this up, Robert, http://www.notmilk.com is your website. You have daily articles there, and do you have an e-mail newsletter?

Robert Cohen: I have an e-mail newsletter, you can subscribe to it, it's free, and it's probably the largest daily newsletter on the internet. Many thousands of people read my letter every day, and I've got some good columns coming up. Quite often my columns end up as front page news in different newspapers. I spend full-time doing this.

Mike Adams: And people can look for "God's Nutritionist," and the upcoming title "Food for Thought."

Robert Cohen: "God's Nutritionist" is 500 quotations about vegetarianism, and it also contains quote from scientific journals supporting vegetarianism.

Mike Adams: And they can find that through all the traditional channels?

Robert Cohen: It will be in any bookstore -- Barnes and Noble, Amazon, of course.

Our spiritual journey has two aspects, healing and growth. The healing aspect involves resolving karma and our belief that we are separated from Source. The growth aspect can occur once we are able to heal any aspect of our karma, no matter how insignificant we believe it to be. This releases another level of separation and allows us to take one step closer to reconciling duality and reconnecting to Source. Our fears represent the learning tools on our spiritual journey but without understanding they can become the focus of our lifetime. When we understand the many names of our fears and the countless different aspects they take, we have clarity into the workings of our soul’s desire to heal and then the fearful unknown becomes a known quantity. This gives us direction and more importantly, it gives us a choice because we now know what we are afraid of and why.





We enter every lifetime with wounded souls on an energetic level and with each lifetime we task ourselves uncovering the source of these wounds and healing them. We do this through experiencing our fears. We can have many fears, conscious and unconscious, created in this lifetime or carried over from previous ones. We can even have fears of our fears and if we are not aware, our fears can come to control and direct every aspect of our life. While it is contrary to our spiritual nature to have fears, it is part of our material or worldly experience to have them. Our fears and what they have done to us, caused us to do to ourselves and to others, avoid or run from, run towards, change our life path, hold important keys to what we are thinking and doing in this lifetime.







Fear, as defined on a spiritual level, is not what we are afraid of, it is the result of an emotional trauma that was so painful, powerful and significant that we created a belief that we were disconnected from Source, that God had abandoned us. At that moment, the belief in separation, that we were less than our spiritual self, imperfect, undeserving and unlovable, was imprinted in our soul’s energetic template on the material plane. Because this is a challenge to spiritual law that states that we are perfect, divine beings, deserving of all good things and loved beyond measure, our soul undertakes a journey to help us heal that wound and bring us back into wholeness with our divine nature.





We are usually unable to clearly remember the lifetimes of emotional trauma we have experienced, they tend to be small, incoherent thoughts that stay in the back of our mind and come up occasionally. For example, someone who is afraid of open water has drowned or been lost at sea or even experienced the drowning death of a loved one. Someone who has a fear of heights may have been thrown from a cliff as a punishment or sacrifice, or been forced to jump from a cliff to their death to flee pursuers. Someone who is afraid of large animals such as lions may have had a lifetime in ancient Rome where they were forced to fight and were killed by one of these animals.




These parts of our past may seem so removed from our current reality that the scenarios described above may seem improbable, until we have an experience that fills us with a nameless dread that comes from a place that is so deep and unknown that we have no idea what to do with it, where it comes from or how to overcome it. When it is time for us to confront these fears something happens in our current reality to help them come charging to the forefront of our thoughts. When we panic, become highly emotional, feel �triggered’ by people or events is an important sign that we are connecting to an ancient fear. Unfortunately, without the ability to detach and assess the situation from a different perspective we go into our fears, act them out and our fears take control.





That doesn’t mean that someone who has a fear of heights should take up bungee jumping or the person who is afraid of lions get a job at the circus as a lion tamer. It does mean that we have to look at what is beyond the fear, the emotional wound that we experienced as a result of the trauma because this is what holds the secret to our fears. These emotional traumas can often include anger, at the loss of our life or that of someone we loved, at an unjust situation that we had no control over, at being powerless, shunned, destroyed financially or emotionally, physically abused, or because our life destroyed by a betrayal, an enemy or a friend. Anger that simmers for lifetimes can be very destructive, to us and to others, once it erupts in our life. And as part of our healing journey we must face this anger and release it. So we take a dark journey into our fears to uncover them.




And as we take this journey into fear we may become more confused. If what we are afraid of is not what we are really afraid of, then what are we afraid of and how do we find that out? To do that we have to look at the two aspects of our fears, the conscious and unconscious. Our conscious fears, those we are aware of, such as a fear of water, hold important information about our unconscious fears. It is our unconscious fears that feed our conscious fears. So every fear we have has two components, what we know we are afraid of, such as water, and what happened to create that fear, a past life emotional trauma involving water. These are simple examples but they are very important. When we tell the Universe that we want to move forward in our life and remove the blocks to our healing and transformation, we open the door to the allowing these fears to come forward, for they form the foundation of these blocks. In essence, we set ourselves up to bring our fears forward and the Universe helps us do that.





Faced with our fears we have another choice to make, what we will do with the fear in this lifetime. What we have done in the past we have already repeated, usually many times over. And each lifetime that is dedicated to healing this fear becomes another opportunity for healing. The emotional residue we leave behind us does not disappear, we simply carry it into our next lifetime. The choice is simple, to understand and overcome the fear so it can be healed. Or to remain its victim, live through its consequences and take up the lesson again in another lifetime.




Our choice is important because we will repeat the lesson if we cannot learn it, in this lifetime and in successive ones. And at this time Lightworkers have accepted this task, to release and heal fear, for ourselves and for the entire planet. By healing our fears we clear the energetic residue they have left in the planetary grids and help others heal similar fears. So what we choose is important. But we have to be ready to make a choice to face and heal our fears and if we are not ready or we have more things to learn from them or we are not in a place where forgiveness is an option, then we will simply repeat the lesson until we are in a place where we can do those things.





Whenever we are confronted with a situation that challenges us on an emotional level, where we feel powerless, helpless or out of control, we are meeting a fear. We can allow it free rein in our life or we can remember our task and know that we are powerful, divine spiritual beings who have come to heal ourselves and the world of fear, to end duality, to release humanity from the bondage of fear and bring heaven on earth where there is no fear and all can experience the expansive energy of unconditional love.

WHY SUGAR IS TOXIC TO THE BODY

In 1957, Dr William Coda Martin tried to answer the question: When is a food a food and when is it a poison? His working definition of "poison" was:  "Medically: Any substance applied to the body, ingested or developed within the body, which causes or may cause disease. Physically: Any substance which inhibits the activity of a catalyst which is a minor substance, chemical or enzyme that activates a reaction."1 The dictionary gives an even broader definition for "poison": "to exert a harmful influence on, or to pervert".

Dr Martin classified refined sugar as a poison because it has been depleted of its life forces, vitamins and minerals. "What is left consists of pure, refined carbohydrates. The body cannot utilize this refined starch and carbohydrate unless the depleted proteins, vitamins and minerals are present. Nature supplies these elements in each plant in quantities sufficient to metabolize the carbohydrate in that particular plant. There is no excess for other added carbohydrates. Incomplete carbohydrate metabolism results in the formation of 'toxic metabolite' such as pyruvic acid and abnormal sugars containing five carbon atoms. Pyruvic acid accumulates in the brain and nervous system and the abnormal sugars in the red blood cells. These toxic metabolites interfere with the respiration of the cells. They cannot get sufficient oxygen to survive and function normally. In time, some of the cells die. This interferes with the function of a part of the body and is the beginning of degenerative disease."2

Refined sugar is lethal when ingested by humans because it provides only that which nutritionists describe as "empty" or "naked" calories. It lacks the natural minerals which are present in the sugar beet or cane. In addition, sugar is worse than nothing because it drains and leaches the body of precious vitamins and minerals through the demand its digestion, detoxification and elimination make upon one's entire system.

So essential is balance to our bodies that we have many ways to provide against the sudden shock of a heavy intake of sugar. Minerals such as sodium (from salt), potassium and magnesium (from vegetables), and calcium (from the bones) are mobilized and used in chemical transmutation; neutral acids are produced which attempt to return the acid-alkaline balance factor of the blood to a more normal state.

Sugar taken every day produces a continuously over-acid condition, and more and more minerals are required from deep in the body in the attempt to rectify the imbalance. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that decay and general weakening begin.

Excess sugar eventually affects every organ in the body. Initially, it is stored in the liver in the form of glucose (glycogen). Since the liver's capacity is limited, a daily intake of refined sugar (above the required amount of natural sugar) soon makes the liver expand like a balloon. When the liver is filled to its maximum capacity, the excess glycogen is returned to the blood in the form of fatty acids. These are taken to every part of the body and stored in the most inactive areas: the belly, the buttocks, the breasts and the thighs.

When these comparatively harmless places are completely filled, fatty acids are then distributed among active organs, such as the heart and kidneys. These begin to slow down; finally their tissues degenerate and turn to fat. The whole body is affected by their reduced ability, and abnormal blood pressure is created. The parasympathetic nervous system is affected; and organs governed by it, such as the small brain, become inactive or paralyzed. (Normal brain function is rarely thought of as being as biologic as digestion.) The circulatory and lymphatic systems are invaded, and the quality of the red corpuscles starts to change. An overabundance of white cells occurs, and the creation of tissue becomes slower. Our body's tolerance and immunizing power becomes more limited, so we cannot respond properly to extreme attacks, whether they be cold, heat, mosquitoes or microbes.

Excessive sugar has a strong mal-effect on the functioning of the brain. The key to orderly brain function is glutamic acid, a vital compound found in many vegetables. The B vitamins play a major role in dividing glutamic acid into antagonistic-complementary compounds which produce a "proceed" or "control" response in the brain. B vitamins are also manufactured by symbiotic bacteria which live in our intestines. When refined sugar is taken daily, these bacteria wither and die, and our stock of B vitamins gets very low. Too much sugar makes one sleepy; our ability to calculate and remember is lost.

 

SUGAR: HARMFUL TO HUMANS AND ANIMALS

Shipwrecked sailors who ate and drank nothing but sugar and rum for nine days surely went through some of this trauma; the tales they had to tell created a big public relations problem for the sugar pushers.

This incident occurred when a vessel carrying a cargo of sugar was shipwrecked in 1793. The five surviving sailors were finally rescued after being marooned for nine days. They were in a wasted condition due to starvation, having consumed nothing but sugar and rum.

The eminent French physiologist F. Magendie was inspired by that incident to conduct a series of experiments with animals, the results of which he published in 1816. In the experiments, he fed dogs a diet of sugar or olive oil and water. All the dogs wasted and died.3

The shipwrecked sailors and the French physiologist's experimental dogs proved the same point. As a steady diet, sugar is worse than nothing. Plain water can keep you alive for quite some time. Sugar and water can kill you. Humans [and animals] are "unable to subsist on a diet of sugar".4

The dead dogs in Professor Magendie's laboratory alerted the sugar industry to the hazards of free scientific inquiry. From that day to this, the sugar industry has invested millions of dollars in behind-the-scenes, subsidized science. The best scientific names that money could buy have been hired, in the hope that they could one day come up with something at least pseudoscientific in the way of glad tidings about sugar.

It has been proved, however, that (1) sugar is a major factor in dental decay; (2) sugar in a person's diet does cause overweight; (3) removal of sugar from diets has cured symptoms of crippling, worldwide diseases such as diabetes, cancer and heart illnesses.

Sir Frederick Banting, the co-discoverer of insulin, noticed in 1929 in Panama that, among sugar plantation owners who ate large amounts of their refined stuff, diabetes was common. Among native cane-cutters, who only got to chew the raw cane, he saw no diabetes.

However, the story of the public relations attempts on the part of the sugar manufacturers began in Britain in 1808 when the Committee of West India reported to the House of Commons that a prize of twenty-five guineas had been offered to anyone who could come up with the most "satisfactory" experiments to prove that unrefined sugar was good for feeding and fattening oxen, cows, hogs and sheep.5 Food for animals is often seasonal, always expensive. Sugar, by then, was dirt cheap. People weren't eating it fast enough.

Naturally, the attempt to feed livestock with sugar and molasses in England in 1808 was a disaster. When the Committee on West India made its fourth report to the House of Commons, one Member of Parliament, John Curwin, reported that he had tried to feed sugar and molasses to calves without success. He suggested that perhaps someone should try again by sneaking sugar and molasses into skimmed milk. Had anything come of that, you can be sure the West Indian sugar merchants would have spread the news around the world. After this singular lack of success in pushing sugar in cow pastures, the West Indian sugar merchants gave up.

With undaunted zeal for increasing the market demand for the most important agricultural product of the West Indies, the Committee of West India was reduced to a tactic that has served the sugar pushers for almost 200 years: irrelevant and transparently silly testimonials from faraway, inaccessible people with some kind of "scientific" credentials. One early commentator called them "hired consciences".

The House of Commons committee was so hard-up for local cheerleaders on the sugar question, it was reduced to quoting a doctor from faraway Philadelphia, a leader of the recent American colonial rebellion: "The great Dr Rush of Philadelphia is reported to have said that 'sugar contains more nutrients in the same bulk than any other known substance'." (Emphasis added.) At the same time, the same Dr Rush was preaching that masturbation was the cause of insanity! If a weasel-worded statement like that was quoted, one can be sure no animal doctor could be found in Britain who would recommend sugar for the care and feeding of cows, pigs or sheep.

While preparing his epochal volume, A History of Nutrition, published in 1957, Professor E. V. McCollum (Johns Hopkins University), sometimes called America's foremost nutritionist and certainly a pioneer in the field, reviewed approximately 200,000 published scientific papers, recording experiments with food, their properties, their utilisation and their effects on animals and men. The material covered the period from the mid-18th century to 1940. From this great repository of scientific inquiry, McCollum selected those experiments which he regarded as significant "to relate the story of progress in discovering human error in this segment of science [of nutrition]". Professor McCollum failed to record a single controlled scientific experiment with sugar between 1816 and 1940.

Unhappily, we must remind ourselves that scientists today, and always, accomplish little without a sponsor. The protocols of modern science have compounded the costs of scientific inquiry.

We have no right to be surprised when we read the introduction to McCollum's A History of Nutrition and find that "The author and publishers are indebted to The Nutrition Foundation, Inc., for a grant provided to meet a portion of the cost of publication of this book". What, you might ask, is The Nutrition Foundation, Inc.? The author and the publishers don't tell you. It happens to be a front organisation for the leading sugar-pushing conglomerates in the food business, including the American Sugar Refining Company, Coca-Cola, Pepsi-Cola, Curtis Candy Co., General Foods, General Mills, Nestlé Co., Pet Milk Co. and Sunshine Biscuits-about 45 such companies in all.

Perhaps the most significant thing about McCollum's 1957 history was what he left out: a monumental earlier work described by an eminent Harvard professor as "one of those epochal pieces of research which makes every other investigator desirous of kicking himself because he never thought of doing the same thing". In the 1930s, a research dentist from Cleveland, Ohio, Dr Weston A. Price, travelled all over the world-from the lands of the Eskimos to the South Sea Islands, from Africa to New Zealand. His Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects,6 which is illustrated with hundreds of photographs, was first published in 1939.

Dr Price took the whole world as his laboratory. His devastating conclusion, recorded in horrifying detail in area after area, was simple. People who live under so-called backward primitive conditions had excellent teeth and wonderful general health. They ate natural, unrefined food from their own locale. As soon as refined, sugared foods were imported as a result of contact with "civilisation", physical degeneration began in a way that was definitely observable within a single generation.

Any credibility the sugar pushers have is based on our ignorance of works like that of Dr Price. Sugar manufacturers keep trying, hoping and contributing generous research grants to colleges and universities; but the research laboratories never come up with anything solid the manufacturers can use. Invariably, the research results are bad news.

"Let us go to the ignorant savage, consider his way of eating and be wise," Harvard professor Ernest Hooten said in Apes, Men, and Morons.7 "Let us cease pretending that toothbrushes and toothpaste are any more important than shoe brushes and shoe polish. It is store food that has given us store teeth."

When the researchers bite the hands that feed them, and the news gets out, it's embarrassing all around. In 1958, Time magazine reported that a Harvard biochemist and his assistants had worked with myriads of mice for more than ten years, bankrolled by the Sugar Research Foundation, Inc. to the tune of $57,000, to find out how sugar causes dental cavities and how to prevent this. It took them ten years to discover that there was no way to prevent sugar causing dental decay. When the researchers reported their findings in the Dental Association Journal, their source of money dried up. The Sugar Research Foundation withdrew its support.

The more that the scientists disappointed them, the more the sugar pushers had to rely on the ad men.

 

SUCROSE: "PURE" ENERGY AT A PRICE

When calories became the big thing in the 1920s, and everybody was learning to count them, the sugar pushers turned up with a new pitch. They boasted there were 2,500 calories in a pound of sugar. A little over a quarter-pound of sugar would produce 20 per cent of the total daily quota.

"If you could buy all your food energy as cheaply as you buy calories in sugar," they told us, "your board bill for the year would be very low. If sugar were seven cents a pound, it would cost less than $35 for a whole year."

A very inexpensive way to kill yourself.

"Of course, we don't live on any such unbalanced diet," they admitted later. "But that figure serves to point out how inexpensive sugar is as an energy-building food. What was once a luxury only a privileged few could enjoy is now a food for the poorest of people."

Later, the sugar pushers advertised that sugar was chemically pure, topping Ivory soap in that department, being 99.9 per cent pure against Ivory's vaunted 99.44 per cent. "No food of our everyday diet is purer," we were assured.

What was meant by purity, besides the unarguable fact that all vitamins, minerals, salts, fibres and proteins had been removed in the refining process? Well, the sugar pushers came up with a new slant on purity.

"You don't have to sort it like beans, wash it like rice. Every grain is like every other. No waste attends its use. No useless bones like in meat, no grounds like coffee."

"Pure" is a favourite adjective of the sugar pushers because it means one thing to the chemists and another thing to the ordinary mortals. When honey is labelled pure, this means that it is in its natural state (stolen directly from the bees who made it), with no adulteration with sucrose to stretch it and no harmful chemical residues which may have been sprayed on the flowers. It does not mean that the honey is free from minerals like iodine, iron, calcium, phosphorus or multiple vitamins. So effective is the purification process which sugar cane and beets undergo in the refineries that sugar ends up as chemically pure as the morphine or the heroin a chemist has on the laboratory shelves. What nutritional virtue this abstract chemical purity represents, the sugar pushers never tell us.

Beginning with World War I, the sugar pushers coated their propaganda with a preparedness pitch. "Dietitians have known the high food value of sugar for a long time," said an industry tract of the 1920s. "But it took World War I to bring this home. The energy-building power of sugar reaches the muscles in minutes and it was of value to soldiers as a ration given them just before an attack was launched." The sugar pushers have been harping on the energy-building power of sucrose for years because it contains nothing else. Caloric energy and habit-forming taste: that's what sucrose has, and nothing else.

All other foods contain energy plus. All foods contain some nutrients in the way of proteins, carbohydrates, vitamins or minerals, or all of these. Sucrose contains caloric energy, period.

The "quick" energy claim the sugar pushers talk about, which drives reluctant doughboys over the top and drives children up the wall, is based on the fact that refined sucrose is not digested in the mouth or the stomach but passes directly to the lower intestines and thence to the bloodstream. The extra speed with which sucrose enters the bloodstream does more harm than good.

Much of the public confusion about refined sugar is compounded by language. Sugars are classified by chemists as "carbohydrates". This manufactured word means "a substance containing carbon with oxygen and hydrogen". If chemists want to use these hermetic terms in their laboratories when they talk to one another, fine. The use of the word "carbohydrate" outside the laboratory-especially in food labelling and advertising lingo-to describe both natural, complete cereal grains (which have been a principal food of mankind for thousands of years) and man-refined sugar (which is a manufactured drug and principal poison of mankind for only a few hundred years) is demonstrably wicked. This kind of confusion makes possible the flimflam practised by sugar pushers to confound anxious mothers into thinking kiddies need sugar to survive.

In 1973, the Sugar Information Foundation placed full-page advertisements in national magazines. Actually, the ads were disguised retractions they were forced to make in a strategic retreat after a lengthy tussle with the Federal Trade Commission over an earlier ad campaign claiming that a little shot of sugar before meals would "curb" your appetite. "You need carbohydrates. And it so happens that sugar is the best-tasting carbohydrate." You might as well say everybody needs liquids every day. It so happens that many people find champagne is the best-tasting liquid. How long would the Women's Christian Temperance Union let the liquor lobby get away with that one?

The use of the word "carbohydrate" to describe sugar is deliberately misleading. Since the improved labelling of nutritional properties was required on packages and cans, refined carbohydrates like sugar are lumped together with those carbohydrates which may or may not be refined. The several types of carbohydrates are added together for an overall carbohydrate total. Thus, the effect of the label is to hide the sugar content from the unwary buyer. Chemists add to the confusion by using the word "sugar" to describe an entire group of substances that are similar but not identical.

Glucose is a sugar found usually with other sugars, in fruits and vegetables. It is a key material in the metabolism of all plants and animals. Many of our principal foods are converted into glucose in our bodies. Glucose is always present in our bloodstream, and it is often called "blood sugar".

Dextrose, also called "corn sugar", is derived synthetically from starch. Fructose is fruit sugar. Maltose is malt sugar. Lactose is milk sugar. Sucrose is refined sugar made from sugar cane and sugar beet.

Glucose has always been an essential element in the human bloodstream. Sucrose addiction is something new in the history of the human animal. To use the word "sugar" to describe two substances which are far from being identical, which have different chemical structures and which affect the body in profoundly different ways compounds confusion.

It makes possible more flimflam from the sugar pushers who tell us how important sugar is as an essential component of the human body, how it is oxidised to produce energy, how it is metabolised to produce warmth, and so on. They're talking about glucose, of course, which is manufactured in our bodies. However, one is led to believe that the manufacturers are talking about the sucrose which is made in their refineries. When the word "sugar" can mean the glucose in your blood as well as the sucrose in your Coca-Cola, it's great for the sugar pushers but it's rough on everybody else.

People have been bamboozled into thinking of their bodies the way they think of their cheque accounts. If they suspect they have low blood sugar, they are programmed to snack on vending machine candies and sodas in order to raise their blood sugar level. Actually, this is the worst thing to do. The level of glucose in their blood is apt to be low because they are addicted to sucrose. People who kick sucrose addiction and stay off sucrose find that the glucose level of their blood returns to normal and stays there.

Since the late 1960s, millions of Americans have returned to natural food. A new type of store, the natural food store, has encouraged many to become dropouts from the supermarket. Natural food can be instrumental in restoring health. Many people, therefore, have come to equate the word "natural" with "healthy". So the sugar pushers have begun to pervert the word "natural" in order to mislead the public.

"Made from natural ingredients", the television sugar-pushers tell us about product after product. The word "from" is not accented on television. It should be. Even refined sugar is made from natural ingredients. There is nothing new about that. The natural ingredients are cane and beets. But that four-letter word "from" hardly suggests that 90 per cent of the cane and beet have been removed. Heroin, too, could be advertised as being made from natural ingredients. The opium poppy is as natural as the sugar beet. It's what man does with it that tells the story.

If you want to avoid sugar in the supermarket, there is only one sure way. Don't buy anything unless it says on the label prominently, in plain English: "No sugar added". Use of the word "carbohydrate" as a "scientific" word for sugar has become a standard defence strategy with sugar pushers and many of their medical apologists. It's their security blanket.

 

CORRECT FOOD COMBINING

Whether it's sugared cereal or pastry and black coffee for breakfast, whether it's hamburgers and Coca-Cola for lunch or the full "gourmet" dinner in the evening, chemically the average American diet is a formula that guarantees bubble, bubble, stomach trouble.

Unless you've taken too much insulin and, in a state of insulin shock, need sugar as an antidote, hardly anyone ever has cause to take sugar alone. Humans need sugar as much as they need the nicotine in tobacco. Crave it is one thing-need it is another. From the days of the Persian Empire to our own, sugar has usually been used to hop up the flavour of other food and drink, as an ingredient in the kitchen or as a condiment at the table. Let us leave aside for the moment the known effect of sugar (long-term and short-term) on the entire system and concentrate on the effect of sugar taken in combination with other daily foods.

When Grandma warned that sugared cookies before meals "will spoil your supper", she knew what she was talking about. Her explanation might not have satisfied a chemist but, as with many traditional axioms from the Mosaic law on kosher food and separation in the kitchen, such rules are based on years of trial and error and are apt to be right on the button. Most modern research in combining food is a laboured discovery of the things Grandma took for granted.

Any diet or regimen undertaken for the single purpose of losing weight is dangerous, by definition. Obesity is talked about and treated as a disease in 20th-century America. Obesity is not a disease. It is only a symptom, a sign, a warning that your body is out of order. Dieting to lose weight is as silly and dangerous as taking aspirin to relieve a headache before you know the reason for the headache. Getting rid of a symptom is like turning off an alarm. It leaves the basic cause untouched.

Any diet or regimen undertaken with any objective short of restoration of total health of your body is dangerous. Many overweight people are undernourished. (Dr H. Curtis Wood stresses this point in his 1971 book, Overfed But Undernourished.) Eating less can aggravate this condition, unless one is concerned with the quality of the food instead of just its quantity.

Many people-doctors included-assume that if weight is lost, fat is lost. This is not necessarily so. Any diet which lumps all carbohydrates together is dangerous. Any diet which does not consider the quality of carbohydrates and makes the crucial life-and-death distinction between natural, unrefined carbohydrates like whole grains and vegetables and man-refined carbohydrates like sugar and white flour is dangerous. Any diet which includes refined sugar and white flour, no matter what "scientific" name is applied to them, is dangerous.

Kicking sugar and white flour and substituting whole grains, vegetables and natural fruits in season, is the core of any sensible natural regimen. Changing the quality of your carbohydrates can change the quality of your health and life. If you eat natural food of good quality, quantity tends to take care of itself. Nobody is going to eat a half-dozen sugar beets or a whole case of sugar cane. Even if they do, it will be less dangerous than a few ounces of sugar.

Sugar of all kinds-natural sugars, such as those in honey and fruit (fructose), as well as the refined white stuff (sucrose)-tends to arrest the secretion of gastric juices and have an inhibiting effect on the stomach's natural ability to move. Sugars are not digested in the mouth, like cereals, or in the stomach, like animal flesh. When taken alone, they pass quickly through the stomach into the small intestine. When sugars are eaten with other foods-perhaps meat and bread in a sandwich-they are held up in the stomach for a while. The sugar in the bread and the Coke sit there with the hamburger and the bun waiting for them to be digested. While the stomach is working on the animal protein and the refined starch in the bread, the addition of the sugar practically guarantees rapid acid fermentation under the conditions of warmth and moisture existing in the stomach.

One lump of sugar in your coffee after a sandwich is enough to turn your stomach into a fermenter. One soda with a hamburger is enough to turn your stomach into a still. Sugar on cereal-whether you buy it already sugared in a box or add it yourself-almost guarantees acid fermentation.

Since the beginning of time, natural laws were observed, in both senses of that word, when it came to eating foods in combination. Birds have been observed eating insects at one period in the day and seeds at another. Other animals tend to eat one food at a time. Flesh-eating animals take their protein raw and straight.

In the Orient, it is traditional to eat yang before yin. Miso soup (fermented soybean protein, yang) for breakfast; raw fish (more yang protein) at the beginning of the meal; afterwards comes the rice (which is less yang than the miso and fish); and then the vegetables which are yin. If you ever eat with a traditional Japanese family and you violate this order, the Orientals (if your friends) will correct you courteously but firmly.

The law observed by Orthodox Jews prohibits many combinations at the same meal, especially flesh and dairy products. Special utensils for the dairy meal and different utensils for the flesh meal reinforce that taboo at the food's source in the kitchen.

Man learned very early in the game what improper combinations of food could do to the human system. When he got a stomach ache from combining raw fruit with grain, or honey with porridge, he didn't reach for an antacid tablet. He learned not to eat that way. When gluttony and excess became widespread, religious codes and commandments were invoked against it. Gluttony is a capital sin in most religions; but there are no specific religious warnings or commandments against refined sugar because sugar abuse-like drug abuse-did not appear on the world scene until centuries after holy books had gone to press.

"Why must we accept as normal what we find in a race of sick and weakened human beings?" Dr Herbert M. Shelton asks. "Must we always take it for granted that the present eating practices of civilized men are normal?... Foul stools, loose stools, impacted stools, pebbly stools, much foul gas, colitis, haemorrhoids, bleeding with stools, the need for toilet paper are swept into the orbit of the normal."8

When starches and complex sugars (like those in honey and fruits) are digested, they are broken down into simple sugars called "monosaccharides", which are usable substances-nutriments. When starches and sugars are taken together and undergo fermentation, they are broken down into carbon dioxide, acetic acid, alcohol and water. With the exception of the water, all these are unusable substances-poisons.

When proteins are digested, they are broken down into amino acids, which are usable substances-nutriments. When proteins are taken with sugar, they putrefy; they are broken down into a variety of ptomaines and leucomaines, which are nonusable substances-poisons.

Enzymic digestion of foods prepares them for use by our body. Bacterial decomposition makes them unfit for use by our body. The first process gives us nutriments; the second gives us poisons.

Much that passes for modern nutrition is obsessed with a mania for quantitative counting. The body is treated like a cheque account. Deposit calories (like dollars) and withdraw energy. Deposit proteins, carbohydrates, fats, vitamins and minerals-balanced quantitatively-and the result, theoretically, is a healthy body. People qualify as healthy today if they can crawl out of bed, get to the office and sign in. If they can't make it, call the doctor to qualify for sick pay, hospitalisation, rest cure-anything from a day's pay without working to an artificial kidney, courtesy of the taxpayers.

But what doth it profit someone if the theoretically required calories and nutrients are consumed daily, yet this random eat-on-the-run, snack-time collection of foods ferments and putrefies in the digestive tract? What good is it if the body is fed protein, only to have it putrefy in the gastrointestinal canal? Carbohydrates that ferment in the digestive tract are converted into alcohol and acetic acid, not digestible monosaccharides.

"To derive sustenance from foods eaten, they must be digested," Shelton warned years ago. "They must not rot."

Sure, the body can get rid of poisons through the urine and the pores; the amount of poisons in the urine is taken as an index to what's going on in the intestine. The body does establish a tolerance for these poisons, just as it adjusts gradually to an intake of heroin. But, says Shelton, "the discomfort from accumulation of gas, the bad breath, and foul and unpleasant odors are as undesirable as are the poisons".9

 

SUGAR AND MENTAL HEALTH

In the Dark Ages, troubled souls were rarely locked up for going off their rocker. Such confinement began in the Age of Enlightenment, after sugar made the transition from apothecary's prescription to candymaker's confection. "The great confinement of the insane", as one historian calls it,10 began in the late 17th century, after sugar consumption in Britain had zoomed in 200 years from a pinch or two in a barrel of beer, here and there, to more than two million pounds per year. By that time, physicians in London had begun to observe and record terminal physical signs and symptoms of the "sugar blues".

Meanwhile, when sugar eaters did not manifest obvious terminal physical symptoms and the physicians were professionally bewildered, patients were no longer pronounced bewitched, but mad, insane, emotionally disturbed. Laziness, fatigue, debauchery, parental displeasure-any one problem was sufficient cause for people under twenty-five to be locked up in the first Parisian mental hospitals. All it took to be incarcerated was a complaint from parents, relatives or the omnipotent parish priest. Wet nurses with their babies, pregnant youngsters, retarded or defective children, senior citizens, paralytics, epileptics, prostitutes or raving lunatics-anyone wanted off the streets and out of sight was put away. The mental hospital succeeded witch-hunting and heresy-hounding as a more enlightened and humane method of social control. The physician and priest handled the dirty work of street sweeping in return for royal favours.

Initially, when the General Hospital was established in Paris by royal decree, one per cent of the city's population was locked up. From that time until the 20 century, as the consumption of sugar went up and up-especially in the cities-so did the number of people who were put away in the General Hospital. Three hundred years later, the "emotionally disturbed" can be turned into walking automatons, their brains controlled with psychoactive drugs.

Today, pioneers of orthomolecular psychiatry, such as Dr Abram Hoffer, Dr Allan Cott, Dr A. Cherkin as well as Dr Linus Pauling, have confirmed that mental illness is a myth and that emotional disturbance can be merely the first symptom of the obvious inability of the human system to handle the stress of sugar dependency.

In Orthomolecular Psychiatry, Dr Pauling writes: "The functioning of the brain and nervous tissue is more sensitively dependent on the rate of chemical reactions than the functioning of other organs and tissues. I believe that mental disease is for the most part caused by abnormal reaction rates, as determined by genetic constitution and diet, and by abnormal molecular concentrations of essential substances... Selection of food (and drugs) in a world that is undergoing rapid scientific and technological change may often be far from the best."11

In Megavitamin B3 Therapy for Schizophrenia, Dr Abram Hoffer notes: "Patients are also advised to follow a good nutritional program with restriction of sucrose and sucrose-rich foods."12

Clinical research with hyperactive and psychotic children, as well as those with brain injuries and learning disabilities, has shown:

"An abnormally high family history of diabetes-that is, parents and grandparents who cannot handle sugar; an abnormally high incidence of low blood glucose, or functional hypoglycemia in the children themselves, which indicates that their systems cannot handle sugar; dependence on a high level of sugar in the diets of the very children who cannot handle it.

"Inquiry into the dietary history of patients diagnosed as schizophrenic reveals the diet of their choice is rich in sweets, candy, cakes, coffee, caffeinated beverages, and foods prepared with sugar. These foods, which stimulate the adrenals, should be eliminated or severely restricted."13

The avant-garde of modern medicine has rediscovered what the lowly sorceress learned long ago through painstaking study of nature.

"In more than twenty years of psychiatric work," writes Dr Thomas Szasz, "I have never known a clinical psychologist to report, on the basis of a projective test, that the subject is a normal, mentally healthy person. While some witches may have survived dunking, no 'madman' survives psychological testing...there is no behavior or person that a modern psychiatrist cannot plausibly diagnose as abnormal or ill."14

So it was in the 17th century. Once the doctor or the exorcist had been called in, he was under pressure to do something. When he tried and failed, the poor patient had to be put away. It is often said that surgeons bury their mistakes. Physicians and psychiatrists put them away; lock 'em up.

In the 1940s, Dr John Tintera rediscovered the vital importance of the endocrine system, especially the adrenal glands, in "pathological mentation"-or "brain boggling". In 200 cases under treatment for hypoadrenocorticism (the lack of adequate adrenal cortical hormone production or imbalance among these hormones), he discovered that the chief complaints of his patients were often similar to those found in persons whose systems were unable to handle sugar: fatigue, nervousness, depression, apprehension, craving for sweets, inability to handle alcohol, inability to concentrate, allergies, low blood pressure. Sugar blues!

Dr Tintera finally insisted that all his patients submit to a four-hour glucose tolerance test (GTT) to find out whether or not they could handle sugar. The results were so startling that the laboratories double-checked their techniques, then apologised for what they believed to be incorrect readings. What mystified them was the low, flat curves derived from disturbed, early adolescents. This laboratory procedure had been previously carried out only for patients with physical findings presumptive of diabetes.

Dorland's definition of schizophrenia (Bleuler's dementia praecox) includes the phrase, "often recognized during or shortly after adolescence", and further, in reference to hebephrenia and catatonia, "coming on soon after the onset of puberty".

These conditions might seem to arise or become aggravated at puberty, but probing into the patient's past will frequently reveal indications which were present at birth, during the first year of life, and through the preschool and grammar school years. Each of these periods has its own characteristic clinical picture. This picture becomes more marked at pubescence and often causes school officials to complain of juvenile delinquency or underachievement.

A glucose tolerance test at any of these periods could alert parents and physicians and could save innumerable hours and small fortunes spent in looking into the child's psyche and home environment for maladjustments of questionable significance in the emotional development of the average child.

The negativism, hyperactivity and obstinate resentment of discipline are absolute indications for at least the minimum laboratory tests: urinalysis, complete bloodcount, PBI determination, and the five-hour glucose tolerance test. A GTT can be performed on a young child by the micro-method without undue trauma to the patient. As a matter of fact, I have been urging that these four tests be routine for all patients, even before a history or physical examination is undertaken.

In almost all discussions on drug addiction, alcoholism and schizophrenia, it is claimed that there is no definite constitutional type that falls prey to these afflictions. Almost universally, the statement is made that all of these individuals are emotionally immature. It has long been our goal to persuade every physician, whether oriented toward psychiatry, genetics or physiology, to recognise that one type of endocrine individual is involved in the majority of these cases: the hypoadrenocortic.15

Tintera published several epochal medical papers. Over and over, he emphasised that improvement, alleviation, palliation or cure was "dependent upon the restoration of the normal function of the total organism". His first prescribed item of treatment was diet. Over and over again, he said that "the importance of diet cannot be overemphasised". He laid out a sweeping permanent injunction against sugar in all forms and guises.

While Egas Moniz of Portugal was receiving a Nobel Prize for devising the lobotomy operation for the treatment of schizophrenia, Tintera's reward was to be harassment and hounding by the pundits of organised medicine. While Tintera's sweeping implication of sugar as a cause of what was called "schizophrenia" could be confined to medical journals, he was let alone, ignored. He could be tolerated-if he stayed in his assigned territory, endocrinology. Even when he suggested that alcoholism was related to adrenals that had been whipped by sugar abuse, they let him alone; because the medicos had decided there was nothing in alcoholism for them except aggravation, they were satisfied to abandon it to Alcoholics Anonymous. However, when Tintera dared to suggest in a magazine of general circulation that "it is ridiculous to talk of kinds of allergies when there is only one kind, which is adrenal glands impaired...by sugar", he could no longer be ignored.

The allergists had a great racket going for themselves. Allergic souls had been entertaining each other for years with tall tales of exotic allergies-everything from horse feathers to lobster tails. Along comes someone who says none of this matters: take them off sugar, and keep them off it.

Perhaps Tintera's untimely death in 1969 at the age of fifty-seven made it easier for the medical profession to accept discoveries that had once seemed as far out as the simple oriental medical thesis of genetics and diet, yin and yang. Today, doctors all over the world are repeating what Tintera announced years ago: nobody, but nobody, should ever be allowed to begin what is called "psychiatric treatment", anyplace, anywhere, unless and until they have had a glucose tolerance test to discover if they can handle sugar.

So-called preventive medicine goes further and suggests that since we only think we can handle sugar because we initially have strong adrenals, why wait until they give us signs and signals that they're worn out? Take the load off now by eliminating sugar in all forms and guises, starting with that soda pop you have in your hand.

The mind truly boggles when one glances over what passes for medical history. Through the centuries, troubled souls have been barbecued for bewitchment, exorcised for possession, locked up for insanity, tortured for masturbatory madness, psychiatrised for psychosis, lobotomised for schizophrenia. How many patients would have listened if the local healer had told them that the only thing ailing them was sugar blues?

 

Endnotes:

1. Martin, William Coda, "When is a Food a Food-and When a Poison?", Michigan Organic News, March 1957, p. 3.
2. ibid.
3. McCollum, Elmer Verner, A History of Nutrition: The Sequence of Ideas in Nutritional Investigation, Houghton Mifflin Co., Boston, 1957, p. 87.
4. op. cit., p. 88.
5. op. cit., p. 86.
6. Price, Weston A., Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects, The American Academy of Applied Nutrition, California, 1939, 1948.
7. Hooton, Ernest A., Apes, Men, and Morons, Putnam, New York, 1937.
8. Shelton, H. M., Food Combining Made Easy, Shelton Health School, Texas, 1951, p. 32.
9. op. cit., p. 34.
10. Foucault, Michel, Madness and Civilization: A History of Insanity in the Age of Reason, translated by R. Howard, Pantheon, New York, 1965.
11. Pauling, Linus, "Orthomolecular Psychiatry", Science, vol. 160, April 19, 1968, pp. 265-271.
12. Hoffer, Abram, "Megavitamin B3 Therapy for Schizophrenia", Canadian Psychiatric Association Journal, vol. 16, 1971, p. 500.
13. Cott, Allan, "Orthomolecular Approach to the Treatment of Learning Disabilities", synopsis of reprint article issued by the Huxley Institute for Biosocial Research, New York.
14. Szasz, Thomas S., The Manufacture of Madness: A Comparative Study of the Inquisition and the Mental Health Movement, Harper & Row, New York, 1970.
15. Tintera, John W., Hypoadrenocorticism, Adrenal Metabolic Research Society of the Hypoglycemia Foundation, Inc., Mt Vernon, New York, 1969.

 

Editor's Note:
This article is extracted and edited from the book, Sugar Blues, © 1975 by William Dufty; specifically, the chapters "In Sugar We Trust", "Dead Dogs and Englishmen" and "What the Specialists Say". The book was first published by the Chilton Book Company, Padnor, PA, USA. Warner Books, Inc., NY, published an edition in 1976 and reissued it in April 1993, but, as far as we understand, the book is currently out of print and the author, William Dufty, is deceased.

I've been researching about local, tropical, Philippine alternatives to the liver flush, parasite cleanse and other detox protocols and it seems I can now announce that the common tropical pineapple is a winner!

I would like my readers to know that Dole pineapples are grown in very large farms in the Philippines. Given this information, deworming, liver stone dissolving, detoxing, digestive, and bowel movement problems now seem so much easier. Intestinal worms hate pineapples, so a pineapple fast will get rid of many of them. Liver stones are reportedly dissolved via pineapple fast. Yes! I don't want to keep doing liver flushes every month. I will try this protocol and report in this website. Detoxing heavy metals such as lead, pineapples do a great job, this information I got from MH, the Barefoot Herbalist at Curezone. Digestive problems are easy for fresh pineapples of course, no need to ingest digestive enzymes when you are consuming fresh pineapples. The bromelain comes from fresh pineapples. And it does not get any more active than this. Bowel movement problems? Lack fiber? Who wants to keep drinking those no-taste psyllium husks? Probably those who do not have access to fresh pineapples! Fresh pineapple juiced with the core in them will regulate your bowels, that is for sure. How is this pineapple fast done? For that we have to thank this forum poster Joane at curezone http://curezone.com/forums/fm.asp?i=175598 "I dissolved all of my remaining stones with nothing except pineapple juice. I didn't believe it (I read all about it on a raw food forum), or that something so simple (and more importantly, so delicious!) would work, but it did. I went from about 30 gallbladder attacks to zero. Since I started the pineapple juice cure, I have never had another gallbladder attack. It still amazes me that it worked. It's the acid in the juice...it dissolves fat and stones. All you do is juice (in an electric juicer) one whole and RIPE (let one you buy at the store sit for a week) and peeled and cored pineapple, and chug it all down fast - no savoring...just gulp it down. The acid will dissolve your stones. Yes, it really works. I had so many gallbladder attacks that it was ruining my mental health, so I tried this in desperation. I went to the store and bought 7 pineapples, and waited one week, to give them a chance to really ripen. Then I juiced and drank a whole one every morning, once a day, for a week. The second week I drank one every other day. The third week, twice that week. And now, for maintenace, I drink it once a week, usually on Saturday morning. Believe me, it works, and it's the most delicious cure you'll ever try :) Do it in the morning, on an empty stomach. Don't water it down or take any vitamins or pills or anything with it. An average pineapple makes a large coffee mug full of juice. Chug it down as soon as you make it - drink it while it's freshly juiced. Wait an hour and a half before drinking or eating anything else." * Note: I suggest to consume the pineapple CORE because this contains a lot of important fiber and the anti-parasite properties are contained in the CORE.   For more information visit http://www.eczemacure.info/home/

Britain's top health watchdog has called for an inquiry into the use of wireless Internet networks in schools because of concerns they could be exposing children to the risk of cancer.

The demand came after it was revealed that classroom "wi-fi" networks give off three times as much radiation as a typical mobile phone mast.

Guidelines from the Health Protection Agency already state that masts should not be sited near schools because of a possible cancer link and other health risks.

Now its chairman, Sir William Stewart, is seeking a review of the health effects of wi-fi networks amid fears they could pose even greater dangers.

Wi-fi works by transmitting information via radio waves from a telephone line to a computer and back.

Networks have been installed in nearly 50 per cent of primary schools and 70 per cent of secondary schools giving millions of children access to computers.

Researchers for the BBC's Panorama programme visited a comprehensive in Norwich and measured the strength of a radiation signal from a classroom wi-fi laptop.

They found that the maximum signal strength was three times higher than that of a typical mobile phone mast.

Scientists believe children may be more vulnerable to radio-frequency radiation emissions than adults because their skulls are still growing and are thinner.

This raises questions over the safety of children bent over computers being exposed to radiation at very close quarters.

But Panorama spoke to 50 schools and only one had been alerted to possible health risks. Some had been categorically told that there was no danger.

In response to the findings, Sir William said: "I believe that there is a need for a review of wi-fi and other areas. I think it's timely for it to be done now."

In the past 18 months 1.6million wi-fi connections have been set up in the UK. This means children using computers at home could also be at risk.

The World Health Organisation, backed by the Government, says there are "no adverse health effects from low-level, long-term exposure" to wi-fi radiation.

But Sir William said there was growing evidence of possible harm from radio-frequency radiation.

He explained: "There may be changes, for example in cognitive function.

"There were some indications that there may be cancer inductions. There was some molecular biology changes within the cell."

Philip Parkin, general secretary of the Professional Association of Teachers, said: "I am asking for schools to consider very seriously whether they should be installing wi-fi networks now and this will make them think twice or three times before they do it."

The levels of radiation Panorama found were 600 times lower than those deemed dangerous by the Government, which bases its data on radiation safety limits provided by a group of scientists called ICNIRP.

But it does not take the biological effects of radio-frequency radiation into account, basing exposure limits solely on a "thermal effect".

This means radiation only counts if it is so strong it causes a heat effect.

Last month Professor Lawrie Challis, chairman of the government- sponsored mobile telecommunications and health research programme, warned of the dangers of children using wi-fi-enabled laptops on their knees.

He said the wi-fi transmitter is only 2cm from the child's bodies – putting them at greater risk than if they were using a normal computer when the transmitter would be in the PC's tower.

Yesterday he said: "Wi-fi exposures are usually very small and seem unlikely to pose any risk to health – the transmitters are low power and some distance from the body.

"They can be near to the body however when a laptop is on one's lap and my own view is that just as we encourage young children not to use mobile phones we should also encourage them to use their laptops on a table rather than their lap if they are going online for a long time."

Professor Malcolm Sperrin, director of medical physics at the Royal Berkshire Hospital, cast doubt on Panorama's findings.

He said wi-fi radiation was about 100,000 times less intense than that emitted by domestic microwave ovens.

He added: "Research is still proceeding in this area at leading centres in many countries but evidence points to wi-fi transmissions being well below any likely threshold for human effects."

A Department of Health spokesman said: "Current evidence does not suggest that there is a health problem with wi-fi but we look to the Health Protection Agency to advise Government on these issues."

Scientists have proven what athletes have been claiming for years - that Granny's old cure-all, bicarbonate of soda, can enhance performance.

'Soda-doping', as it is known amongst professional sportsmen, can have a significant effect on endurance and speed.

Baking soda appears to work best to enhance speed. A study at Loughborough University found that of nine swimmers who took baking soda before an event, eight reduced their times, the Times reports.

Jonathan Folland, who led the study, said: 'Essentially, sodium bicarbonate is an alkali substance that increases the pH of the blood.

'This seems to reduce and offset the acidity produced in the muscles during intense, anaerobic exercise that produces lactic acid most quickly, such as fast running or swimming.'

Sodium bicarbonate, as anyone whose taken it for indigestion knows, reduces acids - helping the body to deal with the acidic waste products produced during exercise, that  tire us more quickly.

But the substance isn't a miracle-worker - shaving seconds, not minutes, off performance time - so that only the most proficient athletes will notice a difference.

The swimmers in the Loughborough study cut 1.5 seconds from their 200m time. Which is hardly significant for most of us who take a leisurely few laps up and down the pool.

A study at the American College of Sports Medicine found that runners could also improve performance with baking soda.

But the substance - used before modern times as a household cleaning agent - can cause upset stomachs, and tastes foul. 'It is not dangerous, but it tastes appalling,' warns Dr Folland.

He says that only those who are very serious about sport should try the white powder, which may cause diarrhoea.