beauty

One of the biggest medical cover-ups in history involves root canals. The biggest mistake I ever made with my own health was listening to a dentist who told me I needed a root canal. This damaged my immune system for years. It also set me on a search which lasted more than a decade to figure out why, as a result of allowing a root canal into my mouth, the health of my whole body was damaged. Your dentist will probably tell you, as mine did, that a root canal is a great way to replace an infected or damaged tooth. The sales talk goes something like this: “We clear out the pulp-filled cavity down to the root of a troubled tooth, then replace it with an inert material so you won’t have to have your tooth pulled. Then we sterilize it, seal it and put a crown on the top.” Here’s what you need to know: Root canal procedures are not safe. And the irony of it all is that your dentist probably doesn’t even know this. The American Dental Association—together with most dental colleges around the world—has been denying the dangers implicit in root canal procedures for generations. Way back in the 1920s, world-renowned dentist and dental researcher Weston A. Price carried out exhaustive studies on the fundamentals of dental infections and how they can cause systemic bodily infections and degenerative diseases. After years of study, Price reported that he was never able to find one root canal-treated tooth that did not eventually become seriously infected. Since then, exhaustive research by other cutting-edge dentists, who have been courageous enough not to buy into the official party line, has confirmed Price’s findings again and again. Most people think of their teeth as things separate from the rest of their body. Each and every tooth in your mouth is a living entity, just like the organs and glands in the rest of your body—your stomach, pancreas, thyroid and so on. Each tooth has its own nerve and blood supply, rising up the main canal into the inner pulp chamber, then branching out into minor canals which communicate with the surrounding area and bone. These are called lateral canals. The bulk of the tooth—the dentine—is a porous structure, made up of a network of tiny channels known as tubules. This complex network of living microscopic tubules are so numerous that, if you were to lay them end to end, they would extend to an amazing two or three miles in your smallest teeth, and as far as 10 miles in your molars. These tubules are infinitely small, yet they are wide enough to incubate dangerous bacteria and toxins, which can seep into the rest of your body. It’s here in the dentine and the tubules that you find the crux of what makes root canals potentially dangerous. All root canal teeth are completely dead. And no dead tissue should ever be left in your body. Would a surgeon removing a necrotic organ in your body leave pieces of it in your tissues? Absolutely not! Yet this is exactly what takes place in a root canal. When a dead tooth is sealed, the environment becomes anaerobic. Bacteria can then morph into their anaerobic forms and reproduce prolifically within the dentine, creating noxious toxins. You see, a root canal is an ideal medium for this to take place by supplying warmth, nutrients, and water. The immune system is unable to deal with the problem because the dead tooth has no blood supply. Yet most, if not all, dentists still believe that leaving a dead root canal tooth stuck into your jaw will cause no problem. And this is exactly what endodontists—dentists highly-trained as root canal specialists—do. They clear out all blood vessels, connective tissue, and infected nerves from your tooth’s pulp chamber. Then they widen and reshape it in preparation to receive the filler substance, which is often gutta-percha. By doing this, they are attempting to create sterility. But here’s the rub: No amount of medication used in an attempt to sterilize these tubules has ever shown itself capable of accomplishing this. There is simply no way of eliminating bacteria hidden in the tubules. They can harbor masses of bacteria and diseased tissue. And, since the tooth is completely dead—nothing more than a moribund hunk of material—your jaw becomes the ideal place for toxic by-products to be produced. Because a dead tooth’s blood supply and oxygen supply no longer exist, bacteria present in the space between the upper gum and the crown of the tooth can easily make their way into the porous dentine tubules, not only infecting the area around the dead tooth but your gums as well, causing gingivitis and then periodontitis. Then pathogenic bacteria can begin to travel to other sites in your body to create serious health problems, like inflammation and heart disease—even building up plaque in your arteries. Similar to the Clostridium botulinum bacteria, which creates the hideous toxin associated with botulism, hundreds of mouth bacteria, deprived of oxygen, behave in a similar way. To quote Robert Kulacz D.D.S. and Thoman Levy MD, “…like the oxygen-starved environment of a contaminated vacuum-packed can of food, the harmless bacteria of the mouth will produce similarly potent toxins when trapped in the oxygen starved environment of the dentine tubules of a root canal treated tooth.” Fair warning. But root canal procedures are great money-makers. Each year, endodontists in the Western world carry out a mind-boggling 30 to 40 million root canal procedures. I found out about all this the hard way when I came to experience for myself just how devastating the seepage of pathogenic and poisonous by-products can be. My own body was having to work hard to support my immune system. I was suffering with strong pain in areas of my body for which there appeared to be no apparent cause. I devoted many months to researching the worldwide root-canal cover-up—reading books and interviewing experts. As a result of what I learned, I chose to have two root canals removed from my mouth by a brilliant oral and maxillofacial surgeon. Within a couple of weeks of his doing this, the horrible pain in my body which I’d been forced to put up with for years, as well as the fatigue that accompanied it, disappeared. So here’s the bottom line: Refuse to accept what you are told about how safe root canals are supposed to be, regardless of how nice your dentist is. Carry out your own research. Discover first-hand the truth behind the root canal cover-up. It could change your health and your whole life for the better. Read some of the books I have listed below. Also contact responsible organizations for information on root canals, such as the International Academy of Oral Medicine and Toxicology. You’ll be glad you did. If you want to learn more, here is where to go: Dental Infections and the Degenerative Diseases by Weston Price DDS Chronic Fatigue, ME and Fibromyalgia—The Natural Recovery Plan by Dr Alison Adams Roots of Disease—Connecting Dentistry and Medicine by Robert Kulacz D.D.S. and Thomas Levy M.D Root Canal Cover-Up by George Meinig D.D.S  F.A.C.D It’s All In Your Head by Hal A. Huggins D.D.S. M.S. Whole Body Dentistry by Mark A. Brenner and Stephen Sinatra M.D. The Toxic Tooth: How a Root Canal Can Make You Sick by Robert Kulacz DDS

All over the world, people are getting sicker by the year, while food manufacturers, government bodies, and the mainstream medical profession keep telling us to eat more low-fat-high-carb foods and plenty of unsaturated golden oils. They warn us to stay away from all the “dangerous” saturated fats and oils. So we go on buying convenience foods riddled with carbs and sugars, believing that we are doing the right thing to protect from heart disease, cancer, diabetes, and mounting degenerative diseases that plague the Western World. Well, my friend, such advice from the powers-that-be is not just untrue—it is positively dangerous. To stay healthy, protect yourself from obesity, degenerative conditions, and early aging, it’s important that you avoid starchy carbs, hidden sugars, and all highly processed unsaturated oils. We have been indoctrinated with an irrational fear of fat because of inaccurate research carried out way back in the 1960s when absurd assumptions became turned into quasi-religious non-sense dogma. Since then, instead of protecting us from heart disease, obesity, and other degenerative conditions, what we’ve been told has made us highly susceptible to all these diseases. It’s time to get savvy about the fats—to learn which fats are life-destroying and which are health-enhancing and to change the way you eat. Here’s the truth: Polyunsaturated fats and oils turn rancid when heated. They turn into a health-destroying source of free radicals that do your body great harm. They attack cells and damage DNA. Recent, reliable scientific studies show a definite connection between consumption of these polyunsaturated oils and the development of cancer, as well as heart disease and many other illnesses. Here’s the gen: avoid these oils at all cost: Safflower, Corn, Sunflower, Soybean and Cottonseed. They are badly processed, and are often full of dangerous chemicals. As far as canola oil is concerned—commonly used in the manufacture of convenience foods—it turns rancid quickly and is associated with the development of fibrotic heart lesions. The oils and fats you want to eat to look after your health and to stay lean are these: butter from grass-fed animals, and tropical oils such as coconut oil. Coconut oil is great for cooking. Extra-virgin olive oil is ideal for salad dressings. These are quality fats which, eaten on their own, or together with protein but without an abundance of starchy carbohydrates and sugar alleviate hunger and act as a great source of energy throughout the day. Eating too little of these good fats can lead to an experience of sitting down to a meal and, no matter how much you eat, still craving more food at the end of it. These natural fats let you know when your body is satisfied. They also help balance your hormones while significantly enhancing how you look and feel. Low-fat foods fill our supermarket shelves, attracting ignorant consumers trying to be good and eat what they’ve been told to eat. Manufactured convenience foods have become a roaring financial success story for food manufacturers. So people eat low-fat foods, believing that these are good for them, without realizing that manufacturers, in preparing low-fat menus, have replaced fat with sugar in their wares. We have been told the false notion that all saturated fats are dangerous. Back to the good oils: Olive oil is a monounsaturated fat and one of the safest vegetable oils you can use. It is well suited to dressings and can be heated, but only to moderate temperatures. Make sure that the Extra Virgin Olive Oil you buy is cloudy (not filtered) and a golden-yellow color. Coconut oil is your safest, healthiest choice for cooking since it remains stable, even at high temperatures. It also boasts antiviral and antibacterial properties. The other good, and often forgotten, saturated fat is butter but only from cows who have been grazed on green grass for at least part of their life. Here’s the good news: Natural fats eaten on their own or together with protein, without a lot of carbohydrates and sugar, will not cause the laying down of fat on your body. Neither will they create insulin resistance, as polyunsaturated oils, grain and cereal-based carbohydrates and sugars can. This is the most difficult truth for most people to grasp when we have been schooled for more than half a century in inaccurate and dangerous high-carbs-low-fat approaches to weight loss and protection from illness and obesity. Yet, when it comes to becoming radiantly well and staying that way, you need to grasp this truth and put it into practice. One more thing: Be sure to take a top quality Omega 3 supplement each day. (See below for my recommendation.) And from this moment on, eat GOOD FATS and thrive. You’ll love it. Life Extension, Super Omega-3, EPA/DHA With Sesame Lignans & Olive Fruit Extract, 240 Softgels The body needs fatty acids to survive and is able to make all but two of them: linoleic acid (LA), in the omega-6 family, and alpha-linolenic acid (ALA) in the omega-3 family. These two fatty acids must be supplied by the diet and are therefore considered essential fatty acids (EFAs). Omega-3 fatty acids, found in coldwater fish (and fish oil), perilla and flaxseed oils, are essential elements of a healthy diet. Omega-3 oils contain eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are usually lacking in the typical Western diet, which is filled with foods containing high amounts of omega-6 fats. EPA and DHA can be synthesized in the body from ALA, but EPA and DHA synthesis may be insufficient under certain conditions and for most people that consume Western diets. Order Life Extension, Super Omega-3 from iherb Carlson Labs, Super Omega·3 Gems, Fish Oil Concentrate, 1000 mg, 250 Soft Gels Medical Scientists Internationally are encouraging people to eat more fish. Fish body oil is the only major source of the polyunsaturated Omega-3's EPA and DHA. For those individuals who do not eat an oily fish diet, Carlson offers Omega-3's in easy-to-swallow soft gelatin capsules. Carlson Super Omega-3 Gems soft gels contain 1000 mg (1 gram) of a special concentrate of fish body oils from deep, cold water fish which are especially rich in the important Omega-3's EPA and DHA. Order Carlson Labs, Super Omega·3 Gems from iherb

A search for intermittent fasting on Google turns up more than 4 million results. PubMed lists almost 500 research articles on the subject. Great stuff. And, in the midst of all the kerfuffle, websites and books keep popping up riddled with conflicting information and advice. Some of it is useful. Too much of it is just plain confusing for someone seriously wanting to put this eating style into practice. As a result, many people dive into this way of eating with great enthusiasm only to discover that it turns out to be very tough for them to sustain it for more than a week or two, no matter how much they grit their teeth and keep trying. Whether you call this much talked about eating style meal spacing, intermittent fasting or some other name, it is by no means new having been practiced in one form or another for a century or more by those in the know about the gifts it can bring. A T W Simeons, the original creator of Cura Romana, wove it skilfully into meal planning during the rapid weight loss portion of his protocol. On Leslie Kenton’s Cura Romana, meal spacing/intermittent fasting is incorporated both into the Essential Spray+Food Plan part of the experience and Consolidation. Participants learn as a matter of course how, if they wish, they can structure this food style into their way of eating for a lifetime of lasting weight control, high level health, and protection from the degenerative diseases now plaguing our planet. BACK TO THE FUTURE Since Cura Romana is a holistic, science-based no-hunger protocol which brings balance to the control centers of the brain, eliminating food cravings and unnatural hunger, the process of integrating meal spacing into a participant’s life is simple. In fact, it takes place almost automatically thanks to the profound shifts in biochemistry which the program brings about quite naturally. Sadly, this is not case with a lot of people who, on their own and without the benefits of Essential Spray+Food Plan want to initiate meal spacing/intermittent fasting into their life. Many write to me saying that they struggle hard when trying to eat two meals a day without snacks. Some make the mistake of attempting to do this while continuing to eat all the wrong kind of foods. Others report that they fail, no matter what they do. Then, full of disappointment and self-criticism they revert to the ways they were eating before. I passionately believe that the benefits of this eating style need to be available to everyone. What is missing in so much written and talked about is practical information about how to approach meal spacing/intermittent fasting so you can gently ease yourself into it and become familiar by experimenting with an introductory plan. This will make you free to make a choice as to whether or not you want to make it a permanent part of your life. LET’S GET PRACTICAL There are some important questions which need to be answered before you even begin: What’s the best way to approach meal spacing/intermittent fasting? What kind of foods do you need to eat to reap its benefits and which foods should you avoid? What benefits can it bring? And, most important of all, how do you go about gracefully easing yourself into such a dramatically different way of eating than what you have been used to? First here are some important things to get straight: Dieting with calorie restriction—eating less and exercising more—is forever doomed to fail. It just doesn’t work at all for lasting weight loss. The success of meal spacing/intermittent fasting in no way demands that you count calories. The notion of calories-in-calories out is nonsense. So is the belief that you need to eat three meals a day. This has been foisted upon us for generations. It is wrong as is the idea that we need to eat regular snacks. The truth is that your body needs regular periods free of meals and snacks for health and lasting leanness. This need is implicit in our genetic inheritance. As such it is to be honored. Eating too often, which most people do, forces the body to keep up with on-going levels of glucose that are continually shunted into the blood. This creates a relentless inflammatory load which in turn leads to degenerative conditions including obesity, type 2 diabetes, heart disease, metabolic syndrome, and destructive distortions to blood lipids. It also forces your body to age rapidly. Even short periods of fasting daily—from 12 to 18 hours—help keep insulin spikes down, while increasing insulin sensitivity. Metabolic processes gradually begin to normalize, reducing dangerously high blood glucose levels at the same time. For meal spacing/intermittent fasting to work for you—for them to help keep you healthy and lean for life—you must completely avoid convenience foods. They are filled with artificial sweeteners, colorings, flavoring, and hidden GMO components. Eat only real food—fresh green vegetables, wholesome proteins such as eggs, fish, and meat, plenty of good fats such as organic coconut oil, extra virgin olive oil and butter from cows that have been pasture grazed. WHEN TO EAT When it comes to exploring meal spacing/intermittent fasting, success on every level depends on your creating an eating lifestyle that works for you. By the way, when you begin to space your meals wisely day after day this directs the protein hormone insulin—which plays a central role in healthy metabolism by removing potentially toxic excess glucose from the blood—to direct the blood glucose into the liver and muscles where it can be turned into energy, rather than laying it down as fat deposits. Most people leave out breakfast altogether. They choose to eat two meals a day, spacing them so that they allow at least 5 to 6 hours after their first meal, say brunch or lunch, before eating their second. No snacks are allowed. Doing this enables the body to increase its levels of an important peptide hormone—Human Growth Hormone (HGH)—produced by the pituitary gland. Bit by bit it brings gifts such as helping to reduce body fat, increasing muscle mass and enhancing bone density. Of course, this takes time to develop so be patient. The second meal of the day becomes an early dinner, after which they begin their longest period of fasting which lasts through the night. It needs to be a minimum of 12 hours but many people find that once they have got used to their new eating lifestyle, they want to extend their night fast to as long as 17 hours. No snacking, of course. Provided they are eating the right kind of foods, once they establish for themselves the best pattern of meal spacing to suit their lifestyle, they find themselves feeling vital and not hungry between meals. They are also delighted to be looking and feeling better than they would ever have thought possible before starting to eat this way. WHAT FOODS TO EAT Here are foods to choose any meal spacing/intermittent fasting eating style: A good supply of wholesome natural fats like coconut oil, extra virgin olive oil and butter—preferably from grass-fed cows. Top quality protein foods including meat, seafood, eggs and the very best micro-filtered whey if you like to make smoothies. Plenty of fresh green vegetables—preferably organic— both to eat raw and to cook. Some low-sugar fresh fruit such as berries. For vegetarians, Tempeh, miso and other fermented soya products are excellent. If you decide to use tofu, make sure it is organic. More than 95% of soy beans today have been genetically modified. You do not want to put GMO foods into your body ever. For a complete list of foods to eat—as well as those you want to shun forever—download a free copy of my Healthy and Lean for Life. The first part of this book is available free to download from www.curaromana.com You’ll find it at the bottom right hand corner of the home page FOODS TO SHUN The most significant change to human diets in two million years began with the Agricultural Revolution where man went from a carbohydrate-poor to a carbohydrate-rich diet as cereals and starchy vegetables began to enter our food chain. The more these carbohydrates have been refined and processed, the more problems they have caused us. During the 20th century, an overwhelming increase in cereals, grains, sugars and high-fructose corn syrup used in convenience foods have become the major triggers for obesity and chronic illness. In the nineteenth century, we ate between 10 and 20 pounds of sugar per person per year. Today per capita we consume between 150 pounds and 200 pounds a year. So this is little wonder. For more than half a century food manufacturers, intent on making profit, have been producing a great variety of so-called foods by fragmenting and reducing raw material foodstuffs—grains and seeds, fats and sugars, vegetables and legumes—to simple “nuts and bolts” ingredients. Then they whip up these nuts and bolts into the manipulated “convenience foods” which fill our supermarket shelves—from ready-to-eat meals to candy bars, cakes, breads, and cereals. This tuff now makes up 75% of what the average person eats. Because such foods have been whipped up using grains, flours and sugars, junk fats and chemical additives—all of which you want to avoid when creating your own meal spacing/intermittent fasting food style—you will want to steer clear of them altogether to reap the benefits of your new eating style. BEWARE THE PERILS OF CONVENIENCE White flour and sugar-based convenience foods have an ultra-long shelf life. This suits food purveyors intent on making a profit. Yet such packaged foods are little better than junk foods—often devoid of any nutritional value other than calories. Even the fats used to concoct them are not the natural fats that we thrive on. The highly processed fats most of them contain, together with the masses of chemicals used as flavorings, colorings and preservatives, are far removed from the foods your body needs for health. It is little wonder that human beings who eat them year after year—even those in economically privileged countries—do little more than survive. You will never succeed in creating a meal spacing/intermittent fasting food style for yourself unless you get rid of convenience foods from your life. EASE YOUR WAY FORWARD Anyone new to meal spacing needs to experiment before diving headlong into making dramatic changes in how, when and what you eat. So, next week, I’ll give you a simple and easy-to-begin way to help you experiment with creating condensed eating windows in your own life which that suit your appetite and ability to cook. I’ll suggest meal structures and provide you some of my own recipes. It is high time that the many gifts of meal spacing/intermittent fasting to be available to anyone and everyone genuinely wanting to make use of them.

Corrupt information about sugar from advertisers, multinational food corporations and mainstream media abounds. Meanwhile, an unsuspecting public often swallows what they’re told, hook line and sinker. For the sake of your health, you need to become ever more savvy about which products you can feel good about buying and which to avoid completely. Bear with me. I’ll lay out the bare bones of what you need to be aware of as you wend your way around the continually expanding selection of sugar-related products deceptively disguised as “good for you.” SWEET TRUTHS Sugar purveyors have got away with murder. Along with governments who have been supposed to guide us on what to eat to stay healthy, they have for decades wrongly told us that eating fats is dangerous for our health. Multinational food and drink manufacturers cunningly decided to replace fats in the convenience foods they sell with sugar to make their wares more palatable. The vast majority of shoppers, consciously attempting to follow “official” advice, wholeheartedly embraced all the sugar-filled packaged foods they were offered. Many shoppers are now waking up to how dangerous sugar is to their health and their life. But we have a long way to go. Sugar is the most damaging of all the carbohydrates. Ordinary table sugar consists of 50% glucose and 50% fructose. The glucose part gets digested in your stomach. Then it enters your bloodstream, where it makes your blood sugar rise. This triggers insulin release—a major cause of the development of insulin resistance. The other 50% component of table sugar—fructose—acts differently in your body. It does not affect your blood sugar, and we do not yet know for sure what part fructose may play in the release of insulin. So we are still being taught that eating and drinking fructose fine. This makes fructose healthy, right? Wrong! WHAT YOU NEED TO KNOW When you eat a piece of fruit—say, an apple—the fruit sugar it contains comes wrapped up in natural fiber including pectin, a soluble fiber which helps your body eliminate heavy metals from your system. It can take you 10 minutes or so to munch your way through an apple. It takes even more time for your body to break down the fiber and absorb it. This means that the fructose in the apple you eat is released relatively slowly. As a consequence, its fructose can be processed a little at a time by the liver, which is the organ that handles fructose. However, when you drink a nice big glass of apple juice or a soda (which contains 10 times more fructose than an apple) it can take as few as 10 seconds for you to swallow it all. Then your liver gets bombarded with a very dangerous form of fructose known as high-fructose corn syrup (HFCS). An excellent article published in the prestigious journal Nature, “The Toxic Truth About Sugar,” points out that the consumption of the fructose in high-fructose corn syrup has increased one hundred fold since 1970. “We’re being poisoned to death,” says Robert Lustig, MD. “That’s a very strong statement, but I think we can back it up with very clear scientific evidence.” Lustig and his colleagues suggest that sugar be regulated in the same way alcohol is regulated. The human body, especially the liver, never evolved to handle the kind of fructose load that it is now getting. What does it do? It responds by turning much of the fructose you take in into fat deposits. It also makes you highly prone to cancer, Alzheimer's disease, heart disease, hypertension, dementia and type 2 diabetes. SUGAR INFESTATION In the 19th century, we ate between 10 and 20 pounds of sugar per person per year. Today, each of us consumes between 150 and 200 pounds of it a year—much of it hidden in convenience foods, fruit juices and sodas. Because sugar, added to so many processed foods, is everywhere, it is virtually unavoidable. Millions of poorly informed people continue to consume 500 calories or more every day in added sugar alone. What few people yet know is that sugar acts upon the same areas of your brain as alcohol, cocaine and cigarettes do, creating cravings, unnatural hunger and an addiction for yet more sugar. The excessive amount of “stealth” sugar in processed foods has become the backbone that supports the profitable disease care business worth billions. Chronic high blood sugar and insulin don’t just make you fat and predispose you to chronic diseases, they age you. Sugar also undermines the integrity of your skin. When you eat a diet full of non-vegetable carbohydrates—grains, cereals and sugars of any kind—your body gets busy fabricating wrinkles, sags, a puffy face and a lackluster complexion. And, as a result of the chronic high blood sugar and insulin resistance which develops over time, you can end up without the energy to do anything to change it. HEALTH DESTROYERS High-fructose corn syrup (HFCS) is something food and drink manufacturers have used in ever-increasing quantities since 1978. It was originally a worthless by-product of the corn industry. That is, until someone had the bright idea of turning it into syrup and pouring it into sodas, cakes, breads, cookies, ready meals, even smoked meats and fish—you name it. Nowadays you can find HFCS just about everywhere in packaged foods and drinks—juices, sodas and fruity yoghurts, luncheon meats, even in smoked fish. Foods that most people still believe to be “healthy” are now riddled with this cheap, dangerous stuff. Not surprisingly, HFCS is ultra-sweet—55% fructose and 45% glucose. Because nothing raises blood sugar levels and triggers insulin release more quickly than sugar in its many forms, eating anything full of sugar gives you an immediate ‘high’. Then, it can just as quickly bring you down, leaving you craving something else sweet to keep going. Want to do one thing which can dramatically improve your health, your weight and your good looks? Just stop eating sugar, including fructose, in any form, as well as any foods or drinks that contain it. Beware of what you buy because it is often not even listed as an ingredient on labels. HOW TO CUT YOUR SUGAR INTAKE It’s easy. Change your way of eating from a diet of packaged convenience foods to pesticide-free, whole organic foods that are unprocessed. Never use canned fruits in recipes that need sweetening. Instead go for fresh, low glycemic fruits or top quality stevias. Use organic seasonings to create great flavors for your dishes. Most often, the sugar content of a food has been deliberately hidden by food manufacturers by giving it a name that shoppers will not recognize. Given the dangers implicit in using sweeteners, it’s equally important to be cautious when looking for alternatives to sugar itself. These fall into three main categories: Artificial sweeteners—which you want to avoid like the plague. Sugar alcohols. Natural sweeteners. All artificial sweeteners are harmful, each in its own way. These include aspartame—the worst of the lot. You’ll find it in Equal and NutriSweet; sucralose, which you’ll find in in Splenda; saccharine, which you’ll find in Sweet and Low, as well as many other artificial sweeteners by different names. There is much evidence to back up how dangerous these are. Avoid all of them if you care about your health. Sugar Alcohols with “ol” in their name such as xylitol, sorbitol, maltitol, mannitol, glycerol and lactitol can spike blood sugar but beware. Just because some product label says “sugar-free” this is not necessarily the truth, nor can you be sure it is calorie-free or low-sugar. Probably safest of them is xylitol, but only if you use it occasionally and very sparingly. (By the way, it is deadly for cats and dogs.) “Natural Sweetener” does not necessarily mean natural. Agave Syrup and Agave Nectar can be even worse than HFCS. It’s a misnomer to refer to them as “natural”, despite the advertising hype that has most of the world still believing they are. Higher than any other sweetener on the market, Agave has virtually no nutritional value. As for honey, which has become seriously distorted as a result of the hideous damage being done to bee colonies, it too is to be avoided unless you happen to gather it from your own hives. The Safest Choices: Stevia is an exotic herb which grows in subtropical areas of South America. This plant has been used to sweeten herbal drinks since pre-Columbian times. It’s a godsend for enhancing health and reducing your sugar intake. It’s great for sweetening drinks and baking dishes. But make sure you use only the best. All sorts of so-called stevias such as Truvia and Purevia continue to be promoted by multinational corporations. They call themselves “all-natural sweeteners”. In reality, they have been manufactured only from “certain active ingredients” in the stevia plant, not from the whole plant. As a result, they are distortions of the real thing. Don’t use them. Another good natural sweetener is Lo Han Guo, which comes from a Chinese fruit. It too is good, but more expensive than stevia. Spoonable Stevia By Stevita: Spoonable Stevia by Stevita uses only stevia extract with at least 95% pure glycosides (extremely sweet tasting ingredients of the Stevia herb leaves), and a little erythritol, a crystal granulated naturally produced filler found in fruits, vegetables and grains. It is best for baking and sprinkling. Order Spoonable Stevia By Stevita from iherb ENGLISH TOFFEE STEVIA: Wisdom Natural, SweetLeaf, Liquid Stevia, English Toffee Sweet Leaf liquid stevia with all natural flavors is convenient and easy to use. As a supplement, add this nutritious stevia to water, tea, coffee, milk, sparkling water, protein shakes, plain yogurt or anything else you can imagine. It comes in many different flavors including lemon but English Toffee flavor is the best by far. Order English Toffee Stevia from iherb

When your body is in homeostasis (that is, all is functioning well) and it is receiving the nutrients it needs and making good use of them, then your hair is strong and beautiful. When something goes wrong inside, your hair is one of the first things to show it. This is one of the many mysteries about hair. In fact, it should not be so. For hair, like fingernails, is dead. Only the follicle from which each hair grows is a living thing. And while it is understandable that hair loss can result from a systemic condition since the follicles would naturally be affected by illness as would any other part of the body, there is no apparent reason why dead hair should look so different from one day to the next, depending on how you feel. Yet it is so. Each hair on your head is 97 percent protein in the form of keratin and 3 percent moisture. It also contains traces of metals and mineral substances in about the same proportions as the rest of you. Although there is still a great deal that is not understood about hair, there is a lot more that we do know. In fact, when it comes to external hair care, cosmetic technology is at its very best. In the past fifteen years, excellent products have been developed to deal successfully with hair that is too frizzy, too thin, too greasy, too dry, or damaged. There are also things to protect your hair from the ravages of the sun's ultraviolet rays and some excellent coloring products. what's it all about? Each hair on your head is made beneath the surface of your skin in a little bulbous structure called a follicle. There, a clump of cells called the papilla at the base of the follicle produces the keratinous cells that become a strand of hair. The papillae get good supplies of food and oxygen since they are well furnished with blood vessels, on which the growth and health of every hair depends. When, for any reason, circulation to your scalp is decreased or interfered with, the papillae get fewer nutrients and less oxygen than they need and your hair suffers. The function of a follicle is to produce keratin, just as your pancreas produces insulin or your stomach hydrochloric acid. The follicle also contains an oil gland, which produces oil to coat each hair and to protect it from water loss. How efficient and how well it does this depends on a number of things such as the level of androgenic and oestrogenic hormones in your system, your genetic inheritance, and your general health. You are born with more than 90,000 follicles. This number doesn't change. If the amount of hair on your head changes, it is because some or most of these follicles are not working properly or have shut down, not because they disappear or because you don't have enough. the three layers of a hair Each strand of hair, or hair shaft, can be divided into three basic layers: the outside, which is called the cuticle; the medulla at the center; and the cortex, made up of complicated amino-acid chains, in between. The cuticle serves as your hair's protective coating: It guards against excessive evaporation of water (just as the stratum corneum does for your skin). It is made up of a transparent, hard keratin formation that is itself layered. These layers overlap, like the tiles on a roof or fish scales. When they lie flat and smooth against the hair shaft, the hair shaft refracts light beautifully and your hair looks shiny. When they are peeling or damaged or raised, each hair doesn't catch the light, so your hair lacks sheen and looks flat and dull. The cuticle provides 35 percent of your hair's elastic strength. The threadlike cortex, just beneath the cuticle, contains the pigment granules, which give your hair its color. The cortex is softer than the cuticle, yet it provides 65 percent of the hair's elastic strength. It is also the thickest part of the hair. If the amino acid chains that make up the cortex break up as a result of too harsh treatment from hair dyes, dryers, highly alkaline shampoos, or over processing, then you end up with weak and brittle hair that splits easily and breaks off. The most common manifestation of poor cortex condition is the familiar split ends. The hair shaft's innermost layer, the medulla, is made up of very soft keratin, and in many people there is even a hollow center. It appears to transport nutrients and gases to the other layers of the hair and may be the means by which your hair is so rapidly affected by changes in your body's condition. But as yet not a great deal is understood about the biological functions of the medulla. the three-stage cycle of growth Hair follicles are the most efficient metabolizers of any organs in the body. This is what makes hair growth possible. They and the hairs they produce function on a three-part growth cycle that lasts from two to seven years. It is important to understand this growth cycle, because understanding it can dispel many of the fears women have that something is wrong when they look at their hairbrush and discover a number of hairs in it. Hair loss is continuous and is a normal part of the cycle. Without it there would be no new hair growth. During the first part of a hair's growth cycle - called the anagen phase - the papilla proliferates keratin at a rapid rate as the follicle expands and imbeds itself deeply in the vascular scalp to provide the oxygen and nourishment needed for growth. During this anagen phase, which lasts between two and six years (depending on your genetic makeup, general health, and the hormone balance in your body), your hair continues to grow from the follicle very much as toothpaste is squeezed out of a tube. The anagen phase is longer when you are young than at the age of fifty or sixty, but no matter what your age, eventually it has to come to an end to make ready for the next phase: the transitional catagen stage, which lasts only a few weeks. During catagen, the follicle's metabolism slows down, the follicle contracts, and the papilla's production of keratin stops. This is not a sign that something has gone wrong but, rather, that the growth of that particular hair has run its course. It is ready to be shed, so soon it enters the last, or telogen, phase of the cycle. Now the follicle rests in its contracted state - rather like an animal hibernating - until, in about three months, the hair it contains is physically dislodged from it by normal activity such as combing or washing. The loss of this hair triggers the follicle to enlarge again, and it heads back into the anagen phase, where it produces yet another hair. And so the cycle continues throughout your life. At any one time, about 85 percent of your hairs will be in the anagen phase and the rest in either telogen or catagen. Luckily, each hair begins life separately, at a different time from the others, or one could end up bald for three months every two to six years. As it is, your hair tends to be shed relatively rapidly in the autumn as more of the follicles head into the telogen stage, and to grow rapidly in the summer.

Moving your body preserves youth and creates high-level vitality, as well as good feelings about who you are. Did you know, for example, that regular exercise is the best treatment yet devised for depression? Little wonder, since throughout evolution our bodies have been built to move. It is only in the last century that we have become sedentary ‘lounge-lizards', making ourselves vulnerable to the numerous ailments—from osteoporosis to coronary heart disease—in which lack of physical exercise is a major risk factor. Exercise can do as much good for your mind as it can your body. You might be surprised to find how simple and blissful the right kind of exercise can be. GET INTO BLISS We are told all the time, by everyone, that we should force ourselves to exercise whether we like it or not. Personally, I love exercise. But only because doing it brings me joy. I firmly believe you should never exercise out of a sense of duty, or for fear of putting on weight if you don’t. Find out what you love doing, and do it just for fun. You could swim or jog or dance for the pleasure of it Or rebound on a mini-trampoline—something that is particularly good for internal spring-cleaning. Swimming is great because it is so sensuous. But don’t make yourself swim laps. Instead, move sensuously through the water and notice the bliss your body can feel as you do. If you don’t know what exercise you enjoy, then start with a brisk walk. TAKE A WALK Brisk daily walks can be a lot of fun—but they can also be a major factor in disease-prevention, as they help keep your body clean from the inside out. They increase vitality and improve your mental state. How far? How fast? That depends on how fit you are already. Start slowly if you are not used to exercise, and then gradually—over several weeks—work up your pace to four miles an hour; that means you will be walking a mile in about 15 minutes. Walk with a sense that you are just going to allow your body to move and to experience the pleasure of being alive. Walking brings our awareness into our bodies, along with the magnificent spirit that is the essence of who you are, so you and your body feel like one. If you have young children, take them with you in a pushchair or pram. Older children can benefit as much from the exercise as you do. If the weather is bad, make sure you are all equipped with waterproofs or warm clothing. Or, if you prefer, get up early before anyone else is awake and go out by yourself (this is my favorite time for exercising). If you go out to work, carry your work-shoes with you and wear a comfortable pair of trainers. Take the bus or train to within a mile or so of your workplace and walk from there. AGE PREVENTION The latest research into age-retardation shows clearly that it is not a pill, magic potion or some glamorous and expensive youth treatment which best reverses the long and depressing list of changes that have come to be associated with aging, but simple exercise. How much regular aerobic activity you get determines the level of something called your ‘V02max’. This is the scientific term for 'maximum oxygen consumption’—the most critical measurement of your body's heart and lung performance. This measurement is something which declines steadily in most people after the age of 30—at a rate of about 1 per cent per year—simply because, unlike our primitive ancestors who remained physically active all through their lives, we lead a largely sedentary existence. As a result, we appear to age quite rapidly—we experience a decline in cardiovascular and lung fitness, we lose muscle and bone tissue, our skin wrinkles and thins, and we experience a progressive stiffening of the joints. These age-related changes appear to occur at just the rate at which our V02max declines. The good news is this: a decline in V02max is by no means inevitable. When a person of 35, 55, or even 75 moves their body regularly, this can restore V02max levels to that of someone many years younger. As this happens, energy increases and parameters such as cardiovascular fitness, heart-rate, cholesterol, and blood-lipids return to more youthful measures. Skin looks younger, high blood-pressure lowers, joints regain flexibility. Meanwhile, loss of minerals from the bones is halted, muscle-mass increases, and fat is lost; even your intelligence improves. LASTING VITALITY Physiologist J. L. Hodgson carried out a series of studies at Pennsylvania State University which showed that when an inactive 70-year-old starts a program of moderate activity he can expect, in effect, to improve his oxygen-transporting ability (V02max) by some 15 years. If then he goes on to achieve an athlete's level of conditioning, he can potentially regain 40 years of V02max and experience many of the physical and physiological effects of rejuvenation in the process. AGE REVERSAL So exceptional is the ability of regular exercise to reverse aging changes that Dr Walter Bortz, one of America’s leading scientific experts on aging, wrote in the Journal of the American Medical Association that 'It seems extremely unlikely that any future drug or physician-oriented technique will approach such a benefit'. Bortz had begun studying the relationship between age-related changes and inactivity through having his own leg in a cast for six weeks. When the cast was removed the 'withered, stiff and painful leg' looked like it belonged on someone 40 years older. He found that, by almost every physiological parameter known, a lack of exercise produced bodily changes paralleling those associated with aging. Regular sustained physical activity can go a long way towards preventing and even reversing them. BLESSINGS OF MOVEMENT Herbert de Vries of the Andrus Gerontology Centre at the University of Southern California showed in a study involving more than 200 people that men and women of 60 or 70 can become as fit and energetic as people 30 years younger. 'Regular exercise quite literally turned back the clock for our volunteers,' said de Vries. And, when questioned about what they considered the greatest benefit of their regular exercise programs, his subjects most often answered “greater energy”. The fitter you are, the more energy you have. SKIN GLOWS Regular exercise—the kind you get if you do 30-45 minutes of walking, swimming, dancing, rebounding or what you love most, at least three times a week—suffuses your skin with blood, enhances lymphatic functioning, increases the ability of your body to carry oxygen and nutrients to the skin's cells, and removes waste products from them. Exercise physiologist James White at University of California, San Diego, carried out an interesting study to find out just how effective exercise might be at retarding—even maybe reversing—the effects of aging on skin. Working with older women, he compared two groups: One group on a program of rebounding using mini-trampolines, and one group of sedentary women. He discovered that the exercisers looked younger, had better skin, coloring, and fewer wrinkles than non-exercisers. White was surprised to discover that exercise even reduces bags under the eyes. With all these amazing benefits, why wouldn’t you want to get into the joy of movement today…?

A detox can work miracles after a spate of too much work and too little sleep, after the over-indulgences of Christmas, in spring when all life is renewing itself, before you hit the beach in summer, or whenever you need a lift. Detoxification is just a long word for clearing out your system. A process which stimulates your body’s natural ability to get rid of the toxic waste products that build up in your cells, tissues and organs over months and years of living on the Western fare of convenience foods and polluted air. You can spend hundreds of hours and thousands of pounds on lotions, potions and treatments to improve the look of your skin, to firm your flesh and to renew your body. But none of these things is likely to bring you the same benefits as simple, natural methods for periodic internal spring-cleaning. You might think of spring cleaning in terms of carting out boxes of junk from the attic. In a way, an internal spring clean does the same thing. The human body is magnificently designed to cleanse itself automatically without ever giving thought to the process. The trouble is that the kind of food and drink most people in the West put into their bodies, the tendency we have to lead stressful but sedentary lives, and the increasing number of pollutants to which we are exposed through the air we breathe and the water we drink, have created a situation in which often far more toxins are taken into the body, and far more metabolic wastes produced in it, than we can effectively get rid of. In other words, your body is continually having to cope with more poisons than it can eliminate in the normal day-to-day course of events. Instead they are stored in the tissues where they lower vitality, encourage the development of degenerative diseases and early aging and rob the system of nutrients necessary to keep your whole body looking its best. garbage gathering Dr Dwight McKee, Medical Director of the International Health Institute in America, put it rather bluntly when he said: "anybody who has lived the mainstream American lifestyle for ten or more years has 70 trillion garbage cans for cells." McKee believes, as do a growing number of physicians, that the cells of anyone living in the West are literally chock full of metabolic and environmental wastes gathered over a lifetime. To live at a high level of health and vitality, not to mention being able to make the most of your potential for good looks and prolonged youth, we need to get rid of them. Beautiful skin, a firm and healthy body, and a clear mind are all dependent on your system being able to efficiently and effectively get rid of bodily wastes and toxins before they have a chance to do any damage. This principle forms the foundation of the long European tradition of natural medicine. Remove some of the burden of what is creating excess toxicity in your system by laying aside coffee, alcohol, and over-processed foods complete with chemical additives for a time, and you’re halfway there. Add to that a very simple and temporary regime designed to trigger rapid detoxification and quite naturally you trigger your body’s own mechanisms for clearing out the junk in the attic. good looks from within So what do you get out of it? Giving your body the chance to clear out the rubbish it has been carrying around, sometimes for years, will encourage weight loss if there is weight to be shed, will start you on the road to getting rid of cellulite, will improve the look and texture of your skin, minimize lines on your face, improve overall muscle tone, and increase your sense of vitality and well-being. It cleanses the digestive system, restores a good acid/alkaline balance to the body and generally stimulates the proper functioning of organs and tissues. In short, it puts you through the kind of transformation which leaves you sparkling with vitality. Regimes like this keep world-famous health-spas making money hand over foot as they take in worn, tired, stressed people and transform them using healthy foods and natural treatments into more energetic, younger looking, better functioning versions of themselves. Yet you, too, can get that health-spa lift by doing a simple detox in a weekend at home for – believe it or not – the price of a few pounds of apples. Following such a regime two or three times a year can be enormously helpful in transforming the way you look and feel, reducing excess weight, increasing your energy, and generally getting you back on track. It is particularly useful when you have been under a lot of stress, when you have overindulged, or to get you looking and feeling your best before exposing your body on holiday. Detoxification can bring you a new sense of vitality and regenerate all your systems for maximum good looks and energy. The theory is simple. Stop putting into your body as much as possible those foods which encourage the production of toxic wastes which clog the system. Take two days – a weekend - to relax, spoil yourself, and get your natural elimination processes going with an apple fast. Follow with a few days of taking in lots of delicious living foods to really put you on top form. It’s a cheap, effective program which fits perfectly into a normal working week.  Too good to be true?  Check out Apple Magic and find out for yourself. To Find Out more About The Apple Detox Click Here

In the way so many half-truths get blown up by commercial interests, we have been led to believe that all men and women need for strong bones is to get lots of calcium—either by popping pills or drinking milk. Millions of pounds and dollars have been spent to propagate these fantasies. Bottom line? Both these beliefs are fiction. Meanwhile, after four generations of aggressive milk promotion, the incidence of osteoporosis has reached epidemic proportions in the West. In countries where milk is not drunk, osteoporosis hardly exists. FORGET MILK So negative an effect can milk and milk products like some cheeses exert on a man or woman's health that, if you would care to experiment by leaving all milk products out of your diet for three weeks, you are likely to find you look and feel better, as well as experiencing great boosts in vitality. Sometimes doing this can be more difficult than you expect, however. Why? Because, in one form or another, milk finds its way into most convenience foods, including breads, biscuits, and sauces. It is even in a lot of nutritional supplements. Why, I cannot imagine! Milk is designed by nature for a very specific purpose—to feed young mammals until they can feed themselves. Cow’s milk was made for cows, and human milk for humans. As we grow up, our bodies lose the ability to produce lactase, the enzyme that digests the sugar in milk. This creates what is known as a lactose intolerance. Studies show that three out of every four adults in the United States have some degree of lactose intolerance and are therefore unable to digest milk properly. When they include dairy products in their diet they experience lower energy, their bodies produce more mucus in an immune reaction, and they experience food sensitivity reactions with symptoms that can include mood swings, depression, aches and pains and many other undermining issues, often with no sense of what has been causing them. UNDERMINES HEALTH Milk is the most common food allergen in the western world. Wheat follows close behind. But you find milk in one form or another just about everywhere—in cheese, cream, foods with cream sauces, yogurt, ice cream, breads, and all sorts of other manufactured food products. There is also strong evidence that milk—the pure white food which we are continually told will give us good bones, strong hair and “a lot of bottle”—is toxic to many. Dr Daniel Cramer at Harvard Medical School discovered that using milk products increases the risk of ovarian cancer in lactose-intolerant women. After extensive analysis of lactose-intolerant women in 36 countries, as well as meticulous examination of human and animal studies, researchers concluded that galactose, one of the milk sugars, is toxic to the ovaries and interferes with fertility. It may even trigger birth defects. According to Executive Director of The Dairy Education Board, Robert Cohen and many others, the consumption of milk and milk and milk products are in no small part to blame for a long list of health problems: rheumatoid arthritis stroke kidney stones acne heart disease multiple sclerosis diabetes breast cancer REAL MILK IS DIFFERENT Milk that comes from pastured cows containing all the natural fat, has not been processed and is not pasteurized or homogenized is the way to go, provided you are one of the lucky ones whose body can handle milk without any of the negative side effects. It is taken from healthy cows under sanitary conditions. Raw milk is full of natural components which kill pathogens in the human body and strengthen the immune system: Lacto-peroxidase and lactoferrin as well as anti-microbial components in blood, helpful carbohydrates (polysaccharides and oligosaccharides), healthy fats (medium chain fatty acids, phospholipids and spingolipids), and wonderful enzymes to aid digestion as well as growth factors, beneficial bacteria, bifidus factor and B12-binding protein. These natural ingredients in real raw milk are inactivated and destroyed when milk is pasteurized. Yet the huge dairy industry and governments continue to spread false information about the “dangers” of real milk and even to forbid its sale in some countries. WHAT ABOUT CALCIUM? Far from turning to milk as a source of calcium, most men and women who value wellbeing and good looks would be better off clearing out milk and milk products from their diet altogether. But hear this: If you are going to cut milk out of your diet, you need to get rid of anything that might contain milk products such as milk solids, sodium caseinate, sodium lactate, milk fats, whey, or lactose. So read labels carefully. As for taking pills, a number of researchers have shown that calcium supplements do little to stop the loss of cortical bone tissue. They have virtually no effect at all on trabecular bone in the spine and the hip, where most osteoporotic fractures occur. Yet having been told it again and again, most people still believe that the best source of calcium is milk or milk products. Of course, the question which is rarely asked is: Where does the calcium in milk come from in the first place? EAT YOUR GREENS Cows get calcium from eating green foods—grass, silage, herbs and plants. Only plants can take the calcium from the soil and turn it into a form available for absorption by animals. Beetroot tops, chinese leaves, roquette, lettuce, seaweeds, herbs and broad-leafed green vegetables are all excellent sources of calcium. A cup of any of these vegetables supplies as much calcium as a cup of milk. And vegetable-based calcium is easily assimilated, along with a collection of other important minerals and trace elements, without having to deal with possible negative side-effects of using milk products. Include plenty of leafy green vegetables in your meals and you’ll need never give calcium another thought. Incidentally, the reason why taking calcium supplements or drinking masses of milk has no effect in halting osteoporosis is this: The problem is not an absence of calcium in the body, but rather a disorder in calcium metabolism. A DELICATE PROCESS Calcium metabolism is a very complex process. In most people, absorption of calcium in general tends to be highly inefficient. Only somewhere between 20 and 30 percent of the calcium you take in through your foods will actually be absorbed. The rest gets filtered through your blood and then excreted in urine and sweat, or eliminated through the feces. Many factors influence just how much calcium your body will absorb at any time. When you are growing rapidly or when you place stress on your bones doing weight bearing exercise, your absorption of calcium is increased. When your body is in great need of calcium it is also absorbed more effectively. In fact, the smaller the supply of calcium available from your foods and the greater the need your body has for this mineral, the more efficient calcium absorption becomes. The opposite is also true. When large quantities of calcium are available—say if someone has been drinking a lot of milk, or has taken masses of calcium supplements as many women do—then the absorption of calcium is markedly decreased. It is worth remembering that in the United States, where the consumption of calcium supplements and milk products is highest in the world, so too is the incidence of osteoporosis. METABOLIC KEYS For calcium to function properly in relation to bone building, it has to be accompanied by phosphorus—but not too much—as well as magnesium, Vitamins A, B6, C, D, E and K. Zinc is also important, since zinc is a co-factor in the intra-cellular conversion of beta carotene to Vitamin A which in turn helps manufacture the collagen matrix of bone. Zinc has to be present in sufficient quantities for the body's enzymes to make the conversion. Even the trace elements boron and silicon, which are needed only in the most minute quantities, play important roles in bone strength. ALL POWERFUL MAGNESIUM What surprises most women—doctors too, for that matter—is that it is taking extra magnesium that can make the greatest difference to good calcium metabolism. Magnesium is another element essential for the proper metabolism of calcium. Magnesium probably acts as a catalyst for more enzymes in the body than any other mineral, in fact. Magnesium is plentiful in whole grains—brown rice, buckwheat, millet, whole wheat, whole rye and in legumes such as beans, lentils and peas, but low in highly processed foods. Adequate magnesium helps the body absorb calcium. Where there is a magnesium deficiency, not only can osteoporosis develop easily; so can joint and soft tissue calcification. Low intracellular magnesium undermines immune functions too, making women susceptible to infection and such hard-to-handle conditions as M.E. in which women with low intracellular magnesium have been found to have unnaturally shaped bone mineral crystals. Magnesium deficiency is common in both men and women with osteoporosis. Milk is relatively deficient in magnesium—another reason why it is a poor food for protection against osteoporosis. Magnesium deficiencies are particularly widespread in women over 35 who have long been living on the standard diet of convenience foods. PMS expert Guy Abraham MD showed that giving women 600mg of magnesium a day could bring about a significant increase in bone mass in nine months, although the women he treated were also given other vitamins and minerals as well as HRT, so it is impossible to determine just how much of the improvement was due to the magnesium. In an Israeli study, however, where 31 post menopausal women were given between 250-750mg of magnesium a day for two years, bone density increased between 1-8 percent in 75 percent of the cases and remained unchanged in the remaining 25 percent, while women who refused magnesium supplements altogether experienced losses in bone density of 1-3 percent. START EARLY IF YOU CAN Osteoporosis prevention is best started early—preferably in the teens, twenties and thirties, while the density of bones is still increasing. This makes it easy to build good strong bones and to establish good habits that can carry you through the second half of your life with no trouble. If you are female and osteoporosis has already begun, you may want to make use of topically applied, natural progesterone cream to help restore normal bone density, then keep you permanently osteoporosis-free. Finally, just in case all this sounds like a tall order, take heart. The benefits an osteoporosis-protective lifestyle can bring to overall health and good looks are immense. Such a lifestyle helps keep your immune system functioning well, helping to protect you from illness, countering early aging and degeneration, and enhancing your energy all round. Such a program begun at any age can make you look and feel great. Learn more: http://www.realmilk.com http://www.llli.org/FAQ/bflength.html http://www.notmilk.com/ http://saveourbones.com/osteoporosis-milk-myth/

After a long day's work, don't just put your feet up - pick them up, put them in your lap and massage them! Strange as it may seem, a ten minute foot massage can not only relieve aching feet, but can give your whole body a boost - thanks to the art of reflexology. The soles of our feet are thought to contain around 72,000 nerve endings, which connect with all the other parts of the body. When these nerve endings are massaged, an impulse is conveyed via the nerves to a corresponding part of the body - gland, organ etc. If a person is sick, or suffering from fatigue, circulation in the feet slows down, and deposits of uric acid crystals and excess calcium accumulate around the nerve endings in the feet. When you massage these crystals you break them down so that they can be reabsorbed into the blood and eliminated. It is also possible to pinpoint a specific ailment in the body by pressing the soles of the feet. Usually if an organ is not functioning properly, then its corresponding region on the foot will be tender to the touch. By massaging the particular region involved the organ's function can be improved. That's the principle of reflexology. general foot massage Begin your foot treat by removing your shoes and socks and lifting one foot into your lap. This may be easiest if you sit cross-legged on the floor. Take your foot between both hands and rub your hands together across the top and bottom of your foot all over to warm it. Make a bracelet with your fingers around your ankle and rotate your hands pressing firmly around your ankle. Spread the ball of your foot by separating the toes out with your hands widthwise. Rotate each toe a few times bending them forward and back, and then gently pull them out, lengthening away from the foot. With your thumb one side and your fingers on the other side of your heel, massage your Achilles tendon with gentle pinching movements. Make a fist with your right hand and, supporting your foot with your left, use your fist to "scoop out" the underside of your foot several times. Now that your foot is warm, try massaging different points with the tip of your thumb. It is best to bend the first thumb joint at a right angle to the thumb. Then use a rocking motion back and forth of the thumb tip to stimulate different areas. It is important to apply a steady pressure. If you find a sore spot, work gently but firmly into it until the soreness eases a little. When you have finished, give the foot a good shake out and then repeat the treatment on the other foot.