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Formidable Foes by Brian Clement, PhD, LN

Authors, Brian Clement, Detox, Environmental Health, Hippocrates Healthy Living, Holistic Health Care, Nutrition, Powerpoints

Formidable Foes How Fish, Dairy and Eggs Can Destroy Your Health
Formidable Foes How Fish, Dairy and Eggs Can Destroy Your Health
Formidable Foes How Fish, Dairy and Eggs Can Destroy Your Health
Formidable Foes How Fish, Dairy and Eggs Can Destroy Your Health
Formidable Foes How Fish, Dairy and Eggs Can Destroy Your Health
Let’s put the health problems associated with eating aquatic life into perspective by reviewing the major threats, including food poisoning, mercury, PAHs, PCBs and more.
It’s never been a secret that food poisoning caused by seafood consumption occurs widely and frequently, though we usually lose sight of how often because the news stories are rarely very prominent. Some health researchers have attempted to chronicle these outbreaks. For example, a study in the July 1999 issue of the American Journal of Preventive Medicine showed that from 1980 to 1994, a total of 339 seafood-associated outbreaks of disease from bacteria and viruses were reported in the state of New York alone, resulting in many thousands of illnesses and some deaths. Shellfish accounted for 64 percent of these outbreaks, and finfish was responsible for 31 percent of reported incidents. In a July 2002 issue of the International Journal of Food Microbiology, Australian researchers reported significant food poisoning incidents involving viruses and biotoxins. The highest contamination levels were found in prawns and oysters. Risk assessments done by the Centre for Food Safety and Quality at the University of Tasmania determined that these contaminants remained at high levels even after the seafood had been cooked.
Physicians typically advise their patients, especially those who have had a heart attack, to eat fish for its omega-3 fatty acid content. Physician Roshini Raj described the unintended effects of this practice. Dr. Raj recognized the damaging effect that fish and fish oil has on the neurological system due to the enormity of mercury that is contained in aquatic life. This she learned in her medical practice by observing the symptoms of patients. Raj addresses another threat from mercury: she strongly warns pregnant and nursing women to avoid fish: “Mercury exposure can seriously harm the development of a fetus or young child.” The doctor’s warning is reflected on shelves of cans of tuna in the grocery store. Mercury poisoning is a formidable brain altering and nerve destroying heavy metal. The FDA has rarely, if ever, removed any tuna from sale in the marketplace by citing a health concern, irrespective of any mercury levels that were revealed by testing.
What are PAHs, and why should we be concerned? Think colon cancer. Here’s how the peer-reviewed science journal Mutation Research describes this toxin and the way it is formed: “PAHs, of which benzo(a)pyrene is the most commonly studied and measured, are formed by combustion of organic matter. A majority of them are carcinogenic and mutagenic. Cooking enhances the levels of PAHs in food, as does the curing of meats.” In 2006 Spanish researchers discovered that sixteen different types of PAHs were present in numerous species, including salmon, swordfish, mackerel, tuna, sardines, and shrimp. Females of all ages are more susceptible to these chemicals, and contract cancer at a higher rate from exposure. Also in 2006, Italian scientists studied the levels of PAHs in Atlantic salmon fillets and detected eleven types of these compounds in raw and smoked samples.
PCBs are among the most environmentally persistent compounds ever created by industrial chemists. Manufacturers began to use PCBs in many products, including transformers. Although PCBs were banned in 1976 in the United States as part of a global phaseout of the “dirty dozen”—the most toxic chemicals. These industrial lubricants and insulators still exist. When absorbed by fish and humans, PCBs are fat-soluble compounds that persist in fat tissues. PCBs cause cancer, and some of these compounds can cause neurotoxicity and endocrine disruption in humans. “Exposure to PCBs suppresses the immune system, thereby increasing the risk of acquiring several human diseases,” noted David O. Carpenter in the journal Reviews on Environmental Health. This not only affects the fetus, but reduces IQ in every age group, altering behavior. This noxious chemistry also alters thyroid and reproductive function.
One hundred fifty or so individual compounds of the dioxin family form during high-temperature waste treatment and industrial processes. The burning of chlorine-rich substances are a disaster to the ecosystem. Dioxins pervade the entire environment and are directly linked to all forms of cancer. Air currents widely disperse dioxin particles, which end up attaching to the soil and water sediments. Dioxin particles accumulate in aquatic life’s fatty tissue and march up the food chain until they contaminate your body. Dioxins are found in beef, pork, chicken, and all animal-based foods. The greatest amounts, however, are found in farmed salmon. A study published in a 2005 edition of Environmental Research offered this finding: “The levels in the farmed and market salmon that we have analyzed are higher than those in almost
A 2003 Spanish study published in the Journal of Agricultural and Food Chemistry found fish and shellfish to be the primary human dietary sources of flame retardants. These substances disrupt the human thyroid gland and the brain, resulting in behavioral changes and hyperactivity. In children, they are associated with developmental problems and lowered IQ. A team of scientists from the National University of Singapore’s Department of Chemistry analyzed the toxins in twenty different types of seafood. They detected numerous chemicals, from flame retardants to PCBs. Three in particular stood out and were discussed in the February 2005 issue of the Journal of Toxicology and Environmental Health: “Daily intake of DDTs, heptachlor [an insecticide], and PCBs in seafood exceeded the conservative cancer benchmark concentrations set by the EPA, suggesting that significant numbers of people are potentially at risk.”
May 2011’s Discover magazine exposed a toxin called BMAA, which humans can absorb by eating fish and shellfish. BMAA is an environmental toxin produced by cyanobacteria, a common component in the diet of lake and ocean creatures. “There’s a trail of clues linking something in seafood to ALS, Alzheimer’s, and Parkinson’s disease.” ALS is more commonly known as Lou Gehrig’s disease. Blooms of cyanobacteria have been occurring more frequently over the past few decades in both salt water and freshwater because of increasing temperatures (perhaps a by-product of the greenhouse effect) and contamination by sewage and agricultural chemical runoff. Once absorbed by humans, BMAA becomes a neurotoxin that is stored in the brain and becomes a trigger for neurological diseases, in particular, Alzheimer’s disease, Parkinson’s disease, and ALS, as stated by the University of Miami research team. The U of M team also found this poisonous waste in largemouth bass, pink shrimp, blue crabs, oysters and mussels. The search expanded to Chesapeake Bay, where similarly high levels of the neurotoxin turned up in seafood. The first study of the neurotoxin overseas was done in Sweden in 2010, when high levels were measured in fish from the Baltic Sea.
Formidable-Foes-by-Brian-Clement,-PhD,-LN
Consuming milk from another species is a bizarre, accepted norm for humans. If one was urged to directly suckle milk from the breast of a cow, they may awaken to the abnormality that this practice creates.
“Acne is absent in populations consuming clean diets with low sugar counts and no milk or dairy products,” observed a 2012 dermatological medical study article. “Volumes of scientific evidence confirms that milk consumption has an acne-promoting or acne-aggravating effect.” If you often consume ice cream along with milk you multiply your risk of developing acne or expanding it. A 2012 study of 18 to 30 year olds published in a major journal, clearly highlighted the connection between dairy and acne.
An Italian Allergy Pathway to Immunity 2012 study examining various asthma triggers, concluded: “cow’s milk can cause wheezing in children with asthma.” That same year researchers in Lithuania examined 3,084 school children and found that almost half of them “had an illness or disorder caused by eating food…milk and dairy were found to be among the most common foods to cause adverse reactions.” The prevalence of these adverse reactions increased with age, particularly from ages 6 to 10 years, demonstrating this isn’t just something that most kids outgrow. Still another study in that year from a different part of the world, China, surveyed 7,393 children in Hong Kong under 15 years of age. Among the top allergens uncovered for these kids were hen’s eggs along with the consumption of milk and dairy products. When allergy sufferers stop drinking cow’s milk, not surprisingly their allergic symptoms are relieved or entirely go away. A study involving 191 children showed that conclusively, finding that “91% demonstrated improved symptoms following dairy elimination.” Similar findings come from studies looking at milk consumption and increased respiratory tract mucus production; asthma symptoms “improve on a dairy elimination diet.”
The Mayo Clinic and most mainstream medical practitioners concede healthy lifestyles prevent heart disease. A 2013 landmark study published in New England Journal of Medicine was conducted by eight medical researchers, stating, “We found a direct link between dairy, meat and egg consumption and the production of colon microbes that release an artery-clogging compound called TMAO. During three years of follow-up with 4,007 patients undergoing elective coronary angiography, these scientists were able to track the numbers of heart attacks and strokes while monitoring these intestinal microbes.
Dairy industry media marketing campaigns tell us that “no matter what your age, dairy’s nutrients are an essential part of promoting good bone health.” In answer to these industry claims, scientists at the Harvard School of Public Health posted on its website this rebuttal: “Calcium is important. But milk isn’t the only, or even best, source.” These experts note how high intakes of dairy “can increase the risk of prostate cancer and possibly ovarian cancer,” and how “dairy products can be high in saturated fat as well as retinol (vitamin A) which at high levels can paradoxically weaken bones.” Hip fractures may be the most common type of bone injury experienced by the elderly, particularly women at any age. Yet, not only is there little persuasive evidence that milk and dairy protect against fractures, the weight of study evidence shows just the opposite.
To illustrate what I mean, a 2003 study published in the American Journal of Clinical Nutrition followed 72,337 postmenopausal women for 18 years to chronicle their dietary habits and incidence of hip fractures. Neither the women’s total calcium intake nor their level of milk consumption “was associated with a lower risk of hip fracture.” Still another study, this one involving 77,761 women ages 34 through 59 years, who were monitored over a 12 year period, “found no evidence that higher intakes of milk or calcium from food sources reduce fracture (hip or forearm) incidence.” Nor does milk consumption, despite what the dairy industry implores us to believe, improve the bone health of children. This was the conclusion of a 2005 review of the evidence published in the authoritative journal, Pediatrics. Physically active adolescent girls who consume the most dairy products actually experience double the risk of stress fractures compared to young women who aren’t big dairy consumers.
To illustrate what I mean, a 2003 study published in the American Journal of Clinical Nutrition followed 72,337 postmenopausal women for 18 years to chronicle their dietary habits and incidence of hip fractures. Neither the women’s total calcium intake nor their level of milk consumption “was associated with a lower risk of hip fracture.” Still another study, this one involving 77,761 women ages 34 through 59 years, who were monitored over a 12 year period, “found no evidence that higher intakes of milk or calcium from food sources reduce fracture (hip or forearm) incidence.” Nor does milk consumption, despite what the dairy industry implores us to believe, improve the bone health of children. This was the conclusion of a 2005 review of the evidence published in the authoritative journal, Pediatrics. Physically active adolescent girls who consume the most dairy products actually experience double the risk of stress fractures compared to young women who aren’t big dairy consumers.
More than 200,000 women in the U.S. are diagnosed with breast cancer each year and more than 40,000 women die from the disease. Other than non-melanoma skin cancer, breast cancer is the most common form of cancer for U.S. women and in terms of identified causes, one of the most misunderstood. A 2009 study from Dermatoendocrinol state that breast cancer “likely involves Insulin-like Growth Factor-I (found in dairy foods) as a general stimulant, synergized by the steroid hormones present in milk. The IGF-I may be either absorbed from milk, or stimulated by its ingestion, or both.” Man and women with relatively high intake of milk and other dairy foods have a much higher level of IGF-I and Insulin-like Growth Factor-I. Many meta-studies render the same conclusion. It is widely known that high levels of estrogen can stimulate cancers of the reproductive system, which are directly related to milk and dairy consumption. In a 2009 study, biochemists measured the estrogen levels in four types of milk—whole, 2%, skim, and buttermilk. The study authors concluded: Our “results show that these milk products tested contain considerable levels of EM (estrogen metabolites). The relatively high levels of estrogens detected in milk products supports the empirical science that that milk consumption is a source of estrogen metabolites, which directly influences cancer risk.”
About 5,000 people had their food habits and health conditions monitored from 1937 up until 2005. That’s almost 68 years of data. Here was the conclusion of researchers writing in The American Journal of Clinical Nutrition: “High childhood total dairy intake was associated with a near-tripling in the odds of colorectal cancer. Milk intake showed a similar association with colorectal cancer risk.” If that discovery from the longest running health study ever done doesn’t wake people up about the dangers of lifelong dairy consumption, if the idea that you triple your risk of colon cancer from eating and drinking dairy from an early age doesn’t alarm you, nothing probably will. Some of the first evidence for a link between dairy foods and colon cancer came in studies of dietary habits among African-Americans. In 2004, for example, the International Journal of Cancer reported how African-Americans who frequently consumed all types of dairy products showed “a doubling in risk for colon cancer.”
Milk’s phytanic acid was directly linked to non-Hodgkin’s lymphoma in a 2013 study published in the journal Carcinogenesis. The researchers’ medical conclusion was: “Higher intake of total dairy products and milk were associated with an increased risk of non-Hodgkin’s. Greater consumption of milk was associated with an even greater increased risk of follicular lymphoma.” Just two months after this study in 2013 came another finding, this time published in the Journal of Nutrition, that “milk containing any fat (emphasis on the word any) and high-fat ice cream intakes were positively associated with (non-Hodgkin’s lymphoma) risk.” Other studies reinforce the case against dairy. Research in Sweden using 598 people with non-Hodgkin’s lymphoma and comparing them to 467 persons without it found a “high consumption of dairy products” to be the blame. Women in Connecticut were evaluated for cancer risk (601 women with non-Hodgkin’s lymphoma, and 717 without it) showing a definite increased risk for those eating eggs and dairy products. If this had been a trial of evidence linking dairy consumption to non-Hodgkin’s lymphoma, I know a jury would return a verdict of Guilty as charged.
In a 2012 edition of the journal, Medical Hypotheses, “recent studies” were evaluated and found to reveal a pattern in which a diet of red and processed meat combined with fatty dairy products “increased the risk of depression.” One of those studies appeared in the British Journal of Psychiatry. Dietary and health data was collected from 3,486 people aged 35 to 55 years, along with a clinical examination. High-fat dairy products were found to be most closely and highly associated with depression. By contrast, a diet of fruits and vegetables showed considerably less depression. In 2010, a comprehensive Australian study among 432 men and 751 women aged 39 to 65 years came up with similar findings. Researchers stated: “intakes of whole fat dairy products, including ice cream and cream, were associated with increased depression, anxiety, stress, cognitive failures, poorer memory functioning and general health.” Still another study in the British Journal of Psychiatry linked depression and schizophrenia risk with dairy product consumption.
Simply by removing dairy products from their diet, many people suffering from inflammatory bowel disease see a steady diminishing of symptoms and their severity, according to a 2010 study in a gastroenterology journal. This restriction of diet treatment approach is, needless to say, a much less painful and less costly remedy than prescription drugs and surgery, the two most common prevailing medical therapies for Crohn’s disease. When dairy products are combined with other animal-based foods, it furthers the potential for gastrointestinal concerns. A meta-study reviewing all of the research conducted in 2008, found “statistically significant increases in risk” for developing ulcerative colitis for those persons who consumed dairy foods, and a “trend” for risk of Crohn’s disease among dairy users. Another study appearing in the Journal of the American Dietetic Association in 2011 surveyed 165 men and women with Crohn’s disease and documented how dairy products, primarily those with high fat content, worsened disease symptoms. Several studies have examined the impact of cow’s milk on the digestive tracts of infants and young children. One study analyzed the DNA damage in 35 infants—9 to 12 months old. Those infants using cow’s milk were found to suffer DNA damage which “may lead to malignancy in childhood or later in life,” causing type 1 diabetes mellitus or Crohn’s disease.
How many times have you heard from seemingly reputable authorities that drinking low-fat milk—the 1% or 2% fat versions—will help you to avoid gaining weight or becoming obese, in contrast to consuming whole milk? It turns out that information about the superiority of low-fat milk is a myth. A landmark study in 2013 discovered that people who drink skim and low-fat milk are actually heavier than folks who consume whole milk. Using a database of 10,700 children, University of Virginia associate professor of pediatric endocrinology Dr. Mark Daniel DeBoer and colleagues found that the children who were normal in weight at the beginning of their study and were drinking 1% fat milk had a 57 percent increased risk of being overweight or obese by the time they reached four years of age. “Our original hypothesis was that children who drank high-fat milk, either whole milk or 2%, would be heavier because they were consuming more saturated fat calories,” said DeBoer in an interview with Time magazine. “We were really surprised when we looked at the data and it was very clear that within every ethnicity and every socioeconomic strata, that it was actually the opposite, that children who drank skim milk and 1% were heavier than those who drank 2% and whole milk.”
Formidable-Foes-by-Brian-Clement,-PhD,-LN
The so-called “real food” is really not fare for humans. Only a fox has the enzymes that break down the coagulated protein that make up this embryonic creature.
According to the 2010 USDA Dietary Guidelines, the federal government’s recommended maximum for dietary cholesterol intake is still as high as 300mg. Both the American Heart Association and the National Cholesterol Education Program recommend less than 200 mg per day for people at risk for cardiovascular disease. The amount of cholesterol in one egg exceeds this recommended maximum amount.
The USDA National Nutrient Database records that a whole, cooked, hard-boiled egg has 155 calories, no fiber, and 10.6 grams of fat. Of this, about a third is saturated fat. Since the egg has no fiber, it will activate your stomach’s stretch receptors for fullness only to the extent of the volume of the egg itself, which is pretty small considering your stomach is a bit bigger than a liter. You could get so many more nutrients and satisfaction from fiber by eating 155 calories of whole plant foods, such as apples, black beans, or brown rice.
Eating eggs measurably increases the risk of developing type 2 diabetes. For example, a recent study found that eating 3 to 5 eggs a week doubled the chances of becoming diabetic, and those eating 5 or more eggs a week had three times the risk of this deadly disease.
The incidence of nonalcoholic fatty liver disease is soaring. The fats in eggs may directly harm your liver, contributing to cell death, inflammation, and eventually deadly liver cirrhosis. The cholesterol concentrated in egg yolk can directly harm your liver as well.
Endotoxins, which can cause destructive inflammation in your body, are poisonous substances in bacteria that are released when the bacteria die. This inflammation fuels cardiovascular disease and chronic illnesses ranging from headaches to arthritis to autoimmune disease, Alzheimer’s disease, and cancer. Fat helps transports endotoxins into your body – and recall that eggs are high in fat.
Got salmonella, a disease-causing bacteria that causes nasty food poisoning? Salmonella bacteria, according to the Centers for Disease Control (CDC), are frequently found on the outside as well as on the inside of eggs. The CDC recommends eating only thoroughly cooked eggs and tells you to “wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.” Do you really want to go to all this trouble every time you touch an egg, or have something so full of bacteria in your refrigerator?
Don’t think you are home clear if you just eat egg whites, which have no cholesterol. Instead, egg whites are dense sources of animal protein, which itself directly raises cholesterol. The body sees bits of absorbed egg protein as a foreign invader, which can activate your immune system, again directly increasing inflammation and the risk of chronic illness.
The lecithin study, published in The New England Journal of Medicine suggests that eggs may provoke bacteria to raise heart risk. In the case of eggs, the chain of events starts when the body digests lecithin, breaking it into its constituent parts, including the chemical choline. Intestinal bacteria metabolize choline and release a substance that the liver converts to a chemical known as TMAO, for trimethylamine N-oxide. High levels of TMAO in the blood are linked to increased risk of heart attack and stroke. Dr. Hazen at the Cleveland Clinic labeled TMAO as a major contributor to cardiovascular disease. This is found in eggs as readily as any other animal-based food. TMAO reduces lecithin when carnitine is digested, releasing choline, which reduces healthy intestinal bacteria. Remember, intestinal bacteria is the epicenter of 70% of the immune system.
People under 65 who eat a lot of meat, eggs and dairy are four times as likely to die from cancer or diabetes, study suggests. High levels of dietary animal protein in people under 65 years of age was linked to a fourfold increase in their risk of death from cancer or diabetes, and almost double the risk of dying from any cause over an 18-year period, researchers found. The overall harmful effects seen in the study were almost completely wiped out when the protein came from plant sources, such as beans and legumes, though cancer risk was still three times as high in middle-aged people who ate a protein-rich diet, compared with those on a low-protein diet. The findings emerged from a study of 6,381 people aged 50 and over who took part in the National Health and Nutrition Examination Survey (NHANES) which tracks a representative group of adults and children in the US. “People need to switch to a diet where only around nine or ten percent of their calories come from protein, and the ideal sources are plant-based,” Longo said.

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Mary Jo, author, speaker and researcher, founder and director of several schools and Career Colleges:Ohio Institute of Energetic Studies, Institute of Holistic Health Careers, Great Lake School of Integrative Medicine which trained and certified students as Energy Practitioners, Board Certified Holistic Health Professionals, Board Certified Polarity Practitioner.

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Disclaimer: Information, supplements/products, offered on E-Wellness Solutions are not intended to provide medical advice, diagnose, or treat for any medical conditions. Views expressed here are meant for educational purposes only and do not necessarily reflect those of E-Wellness Solutions "Holistic Health Education" or its staff. For any medical or mental health concerns, please consult your professional healthcare practitioner.