By Dr. Mercola

Roundup Ready soy is now being cultivated on a massive scale across the globe, along with the exponentially increasing use of the herbicide Roundup. Monsanto’s “Roundup Ready” soy beans are  genetically modified to survive otherwise lethal doses of glyphosate, the active ingredient in the company’s herbicide Roundup.

It’s a win-win for Monsanto. But it’s a loss for just about everyone else.

One of the countries most affected by genetically engineered soy is Argentina, whose population is being sickened by massive spraying of herbicides across the country’s Pampas (the country’s “fertile plain”).

Argentina’s Pampas used to be dotted with dairy and vegetable farms, but now, large-scale soybean monoculture blankets most of their cultivated land, making them especially susceptible to the damaging effects of genetically engineered soy. The impact can be better appreciated by considering the following statistics:

• Soy is the main income source for landowners and the state—soybeans are considered a “gold mine” by Argentinians; soy exports generate 16,000 million dollars a year
• The area cultivated with soy has reached 19 million hectares, representing 56 percent of Argentina’s cultivated landⁱ
• 98 percent of Argentina’s soybean production is genetically modified.ⁱⁱ
• 190 million liters of glyphosate (the active agent in Roundup) are sprayed in Argentina annually, which is leading to not only illness among the population but to widespread deforestation, as trees are among the victims these herbicides leave in their wake of destruction.

Soya burgers are a staple of today’s Argentinian diet. Argentinian children were consuming so much genetically engineered soy that they began developing breasts from the estrogenic effects, before authorities stepped in with warnings. Studies also strongly suggest that the glyphosate that these crops are doused with can cause cancer and birth deformities; both of which are occurring at increasing rates in areas where spraying is done. Sterility and miscarriages are also increasing. Experts warn that in 10 to 15 years, rates of cancer, infertility and endocrine dysfunction could reach catastrophic levels in Argentina. But few people are listening.

“It’s Food for Today, Hunger and Cancer for Tomorrow”

The immediate symptoms are always the same for Argentinian bystanders in the spray zone: dizziness, allergic reactions and itching, mouth swelling, and general malaise that’s similar to the feeling of coming down with the flu. People are warned to stay inside when spraying is underway, but they report getting sick in spite of this confinement.

When those affected visit their physicians, they’re told it’s “all in their heads.” Authorities also turn a deaf ear—as does the government when it’s presented with scientific evidence of the dangerous effects of Monsanto’s products for their people and environment. Fortunately, increasing numbers of scientists are now starting to speak out. For example, the engineers’ school in Santiago del Estero announced that chemicals are causing 100 babies to be born with deformities every year. One of the most influential studies was conducted by one of Argentina’s leading scientists, Andres Carrasco, who works in Argentina’s Ministry of Science.

Andrés Carrasco Attacked for Exposing the Truth

Embryonic specialist Andres Carrasco decided to investigate the health effects of glyphosate for himself after hearing so many reports by desperate peasant and indigenous communities who were suffering from exposure to toxic herbicides. According to Dr. Carrasco, his studies show glyphosate exposure can cause defects in the brain, intestines, and hearts of amphibian fetuses, and these results can be applied to humans. Moreover, the amount of Roundup used on genetically engineered soy fields was as much as 1,500 times greater than that which created the defects.

According to an article in Grain, the biotech industry “mounted an unprecedented attack on Carrasco, ridiculing his research and even issuing personal threats.” In addition, four men arrived unannounced at his laboratory and were extremely aggressive, attempting to interrogate Carrasco and obtain details of his study.

“It was a violent, disproportionate, dirty reaction,” he said. “I hadn’t even discovered anything new, only confirmed conclusions that others had reached.”

The conclusions to which Carrasco is referring are those from independent researchers who have found strong evidence glyphosate causes the following:

Endocrine disruption	DNA damage
Developmental toxicity	Neurotoxicity
Reproductive toxicity	Cancer

 

Carrasco’s and others’ work point to the fact that the public, in Argentina and elsewhere, is being subject to a massive biological experiment involving the effects of genetic manipulation of the food supply. Genetically engineered food products have NEVER been tested for safety—so the long-term effects are largely unknown. The warnings science has provided demand a thorough investigation into just how much glyphosate human beings and animals can safely ingest. At present, no such investigation has taken place, and most regulatory agencies choose instead to rely in industry studies claiming glyphosate is safe.

Roundup has been shown to be lethal to amphibians. Are we next? Where is the tipping point for the human race? How much more can we tolerate in the adulteration of our food supply?

Why We MUST Insist on Labeling of Genetically Engineered Foods

Labeling may be the only way to stop the proliferation of genetically engineered foods in the U.S., but simple petitions will likely fail. We strongly support state initiatives, such as California’s ballot initiative to require labeling for genetically engineered foods sold in their state.

Many don’t fully appreciate the strategy of seeking to have genetically engineered foods labeled in California. The belief is that large food companies would refuse to have dual labeling; one for California and another for the rest of the country. It would be very expensive, not to mention a logistical nightmare. To avoid the dual labeling, many would likely opt to not use genetically engineered ingredients in their product, especially if the new label would be the equivalent of a skull and crossbones. This is why we are so committed to this initiative, as victory here will likely eliminate most genetically engineered foods from the US.

Powerful confirmation of this belief occurred in early 2012 when both Coca-Cola Company and PepsiCo Inc. chose to alter one of their soda ingredients as a result of California’s labeling requirements for carcinogensⁱⁱⁱ :

“Coca-Cola Co. and PepsiCo Inc. are changing the way they make the caramel coloring used in their sodas as a result of a California law that mandates drinks containing a certain level of carcinogens bear a cancer warning label. The companies said the changes will be expanded nationally to streamline their manufacturing processes. They’ve already been made for drinks sold in California.”

This is a PERFECT example of the national impact a California labeling law can, and no doubt WILL, have. While California is the only state requiring the label to state that the product contains the offending ingredient, these companies are switching their formula for the entire US market, rather than have two different labels. According to USA Today:

“A representative for Coca-Cola, Diana Garza Ciarlante, said the company directed its caramel suppliers to modify their manufacturing processes to reduce the levels of the chemical 4-methylimidazole, which can be formed during the cooking process and as a result may be found in trace amounts in many foods. “While we believe that there is no public health risk that justifies any such change, we did ask our caramel suppliers to take this step so that our products would not be subject to the requirement of a scientifically unfounded warning,” Garza-Giarlante said in an email.”

Learn More about Genetically Engineered Foods

Due to lack of labeling, many Americans are still unfamiliar with what genetically engineered foods are. We have a plan to change that, and I urge you to participate and to continue learning more about genetically engineered foods and helping your friends and family do the same.

To start, please print out and use the Non-GMO Shopping Guide, created by the Institute for Responsible Technology. Share it with your friends and family, and post it to your social networks. You can also download a free iPhone application, available in the iTunes store. You can find it by searching for ShopNoGMO in the applications.

Your BEST strategy, however, is to simply buy USDA 100% Organic products whenever possible, (as these do not permit genetically engineered ingredients) or buy whole fresh produce and meat from local farmers. The majority of the genetically modified organisms (GMOs) you’re exposed to are via processed foods, so by cooking from scratch with whole foods, you can be sure you’re not inadvertently consuming something laced with altered ingredients. When you do purchase processed food, avoid products containing anything related to corn or soy that are not 100 percent organic, as any foods containing these two non-organic ingredients are virtually guaranteed to contain genetically engineered ingredients, as well as toxic herbicide residues.

To learn more about genetically engineered foods, I highly recommend the following films and lectures:

• Hidden Dangers in Kid’s Meals
• Your Milk on Drugs – Just Say No!
• Everything You Have to Know About Dangerous Genetically Modified Foods

Important Action Item: Support the Money Bomb Against Monsanto!

In 2007, then-Presidential candidate Obama promised to “immediately” require labeling of genetically engineered foods if elected. We’re still waiting…

 

Unfortunately, President Obama’s administration has supported and even fast tracked genetically engineered foods despite his campaign promise. Biotech has impressive power and influence; we’re going to need to be well coordinated and funded to stand up to them. A coalition of consumer, public health and environmental organizations, food companies, and individuals has already submitted the California Right to Know Genetically Engineered Food Act^iv to the State Attorney General–800,000 signatures are required to get the Act on this year’s ballot. Thousands of volunteers have done an outstanding job collecting signatures.

But needless to say, it’s going to be an enormous battle, as the biotech industry will outspend us by 100 to 1, if not more, for their propaganda. The campaign needs funds.

I urge you to participate in the Money Bomb Against Monsanto, which was launched on May 1. By May 26, a broad coalition of food-, farming-, health groups, and organic food manufacturers, will attempt to raise one million dollars (i.e. “The Money Bomb”). Donations can be made online, via regular snail mail, and over the phone. All donations will support the California Ballot Initiative and other state GMO-labeling campaigns. To sweeten the deal further, a group of “Right to Know” public interest organizations and organic companies have pledged to match the first million dollars raised in this nationwide “Drop the Money Bomb on Monsanto Campaign.”

So please, click here, and help us raise two million dollars to win this historic campaign! You can donate online, by phone, or by dropping a check in the mail.

The initiative also needs more volunteers, because that’s how we’re going to win this battle. The biotech industry may outdo us in funding ability, but we as consumers still outnumber them. Pamm Larry, the California grandmother who started this initiative, is correct when she says we need to reach every single California community—large and small.

I urge you to get involved and help in any way you can. Be assured that what happens in California will affect the remainder of the U.S. states, so please support this important state initiative, even if you do not live there!

• If you live in California and want to get involved, please contact LabelGMOs.org. Pamm Larry will go through all volunteer requests to put you into a position that is suitable for you, based on your stated interests and location
• No matter where you live, please help spread the word in your personal networks, on Facebook, and Twitter. For help with the messaging, please see LabelGMOs.org’s “Spread the Word!” page
• Whether you live in California or not, please donate money to this historic effort through the Organic Consumers Fund
• Talk to organic producers, retailers, and stores and ask them to actively support the California Ballot. It may be the only chance we have to label genetically engineered foods.  Businesses may contact campaign manager Gary Ruskin at gary@carighttoknow.org
• Distribute WIDELY the Non-GMO Shopping Guide to help you identify and avoid foods with genetically engineered ingredients. Look for products (including organic products) that feature the Non-GMO Project Verified Seal to be sure that at-risk ingredients have been tested for genetically modified organisms (GMO) content. You can also download the free iPhone application that is available in the iTunes store. You can find it by searching for ShopNoGMO in the applications.
• For timely updates, please join the Organic Consumers Association on Facebook, or follow them on Twitter.
• Look for in-depth coverage of the issue at the Institute for Responsible Technology, subscribe to Spilling the Beans, and check out their Facebook or Twitter.

References:

• ⁱ Climate Connections June 17, 2011
• ⁱⁱ GMO Compass
• ⁱⁱⁱ USA Today March 8, 2012
• ^iv California Right to Know Genetically Engineered Food Act

Other Related Health Posts:

• Do This – or You Could Soon be Eating an "Agent Orange" for Dinner
• This Should be Banned: Found in 80% of Supermarket Foods
• This Company Spends Over $5M a Year to Lobby U.S. Government to Make You Sick
• The Reckless Self-Interest of the Fragrance Industry
• Scientists Vigorously Objected to This Food – Are You Eating It?

Article Source: Health And Fitness Journal
If you like all this stuff here then you can buy me a pack of cigarettes.

By Dr. Mercola

Stress has a major influence on the function of your immune system, which is why you’ve probably noticed you’re more likely to catch a cold when you’re under a lot of stress. This is true for both acutely stressful episodes, such as preparing a big project for work, and chronic stress, such as relationship troubles or grief.Both will deteriorate your immune system and leave it less able to fight off infection.

Now researchers have revealed that the stress hormone cortisol may play an intricate role in why high levels of stress have such a detrimental impact on your immune system.

Why Too Much Stress Makes You More Vulnerable to Illness

When researchers from Carnegie Mellon University infected study participants with a common cold virus, those who had reported being under stress were twice as likely to get sick.ⁱ When you’re stressed, your body releases stress hormones like cortisol, which prepare your body to fight or flee the stressful event.

Your heart rate increases, your lungs take in more oxygen, your blood flow increases and parts of your immune system become temporarily suppressed, which reduces your inflammatory response to pathogens.When stress becomes chronic, however, your immune system becomes less sensitive to cortisol, which actually heightens the inflammatory response.

This is what actually leads to coughing, sneezing and other cold symptoms, as well as makes you more vulnerable to getting sick in the first place. And, in the event you do get sick, emotional stressors can actually make your cold and flu symptoms worse. As lead author Dr. Sheldon Cohen, a professor of psychology at Carnegie Mellon University, noted:ⁱⁱ

“Inflammation is partly regulated by the hormone cortisol and when cortisol is not allowed to serve this function, inflammation can get out of control. … The immune system’s ability to regulate inflammation predicts who will develop a cold, but more importantly it provides an explanation of how stress can promote disease.

When under stress, cells of the immune system are unable to respond to hormonal control, and consequently, produce levels of inflammation that promote disease. Because inflammation plays a role in many diseases such as cardiovascular, asthma and autoimmune disorders, this model suggests why stress impacts them as well.”

Stress Also Impacts Your Gene Expression

You are in fact an extension of your environment, which includes everything from your thoughts and belief systems, to toxic exposures and exposure to sunlight, exercise, and, of course, everything you choose to put onto and into your body.

Rather than being controlled by your inherited genetic makeup, which genes are turned “on” and which are turned “off” can be greatly influenced by your thoughts, attitudes, and perceptions! This is the rapidly emerging field known as epigenetics, and stress exerts a powerful negative influence on your epigenetic health.

Many, if not most people carry emotional scars — traumas that can adversely affect their health. Chronic stress is akin to emotional scarring, and causes ongoing damage to your cells. According to cellular biologist Dr. Bruce Lipton, the true secret to life does not lie within your DNA, but rather within the mechanisms of your cell membrane.

Each cell membrane has receptors that pick up various environmental signals, and this mechanism controls the “reading” of the genes inside your cells. Your cells can choose to read or not read the genetic blueprint depending on the signals being received from the environment.

Using techniques like energy psychology, you can correct the emotional short circuiting that contributes to your chronic stress which helps to optimize your genetic expression. My favorite technique for this is the Emotional Freedom Technique (EFT), but there are many others, such as yoga, journaling and prayer. Choose whichever one (or a combination of them) that appeals to you, and if you don’t sense any benefits, try another, until you find what works best for you.

The Vitamin D Connection

Like stress, vitamin D also works on the epigenetic level to influence your susceptibility to illnesses like colds, as well as chronic disease. Vitamin D influences nearly 3,000 of your 25,000 genes, and plays a critical role in your immune response. Vitamin D could rightly be described as a “miracle nutrient” for your immune system, as it enables your body to produce well over 200 antimicrobial peptides, which are indispensable in fighting off a wide range of infections.

Research has confirmed that “catching” colds (and flu) may actually be a symptom of an underlying vitamin D deficiency. Less than optimal vitamin D levels will significantly impair your immune response and make you far more susceptible to contracting colds, influenza, and other respiratory infections.

In the largest and most nationally representative study of its kind to date, involving about 19,000 Americans, people with the lowest vitamin D levels reported having significantly more recent colds or cases of the flu — and the risk was even greater for those with chronic respiratory disorders like asthma.ⁱⁱⁱ

At least five additional studies also show an inverse association between lower respiratory tract infections and vitamin D levels, and you can read about them in detail here. But the research is very clear, the higher your vitamin D level, the lower your risk of contracting colds, flu, and other respiratory tract infections.

It’s not surprising, then, that the average American gets so many colds each year, as current guidelines for optimal intake and normal vitamin D levels are far too low — and since most people do not get adequate sun exposure on a daily basis (which is what produces vitamin D in your skin) many are deficient. I strongly believe you could avoid the vast majority of colds and influenza by maintaining your vitamin D level in the optimal range.

The Perfect “Recipe” for Avoiding Colds

Chronic stress and vitamin D deficiency could be described as the perfect “storm” for developing colds, as if you’re facing these two scenarios and you’re exposed to a cold virus, there’s a good chance you’re going to get sick.

Cold viruses can live on pens, computer keyboards, coffee mugs and other objects for hours, so it’s easy to come into contact with such viruses during daily life. However, the key to remember is that just being exposed to a cold virus does not have to mean that you’ll catch a cold. If your immune system is operating at its peak, it should actually be quite easy for you to fend off the virus without ever getting sick.

If you want to join the ranks of “those people” who rarely get sick, start with the strategies listed below. This is by no means an exhaustive list, but it does give you a general idea of how to live healthy and avoid getting frequent colds and other infections. Other factors, like getting high-quality sleep and avoiding exposure to environmental toxins, are important too, but if you’re looking for a few simple “secrets” to get started on today… start with these…

• Reduce and Eliminate Stress in Your Life, Especially Chronic Stress, as discussed above
• Optimize Your Vitamin D Levels, as discussed above
• Optimize Your Insulin and Leptin Levels by Avoiding Sugar, Fructose

Eating sugar, fructose and grains will increase your insulin level, which is one of the fastest ways to get sick and also experience premature aging. Leptin is another key hormone associated with disease and the aging process.

Like your insulin levels, if your leptin levels become consistently elevated, your body will develop resistance to this hormone, which may wreak havoc in your body. My nutrition plan, based on natural whole foods, is your first step toward optimizing your insulin and leptin levels and increasing your chances of living a longer, healthier life. The heart of my program is the elimination, or at the very least, drastic reduction of fructose, grains and sugar in your diet – a change that can dramatically improve your immune function.

• Exercise

If you are exercising regularly the likelihood of your acquiring a cold or other viral illness is significantly reduced, and studies have clearly shown this. In one such study, staying active cut the risk of contracting a cold by 50 percent^iv , and cut the severity of symptoms by 31 percent among those who did catch a cold. The researchers noted that each round of exercise may lead to a boost in circulating immune system cells that could help ward off a virus.

It is actually a well-known fact that exercise improves the circulation of immune cells in your blood. The job of these cells is to neutralize pathogens throughout your body. The better these cells circulate, the more efficient your immune system is at locating and defending against viruses and other pathogens that may opportunistically overrun the body.

Due to the key role that exercise plays in supporting your immune system, it’s crucial to treat exercise like a medicine that must be properly prescribed, monitored and maintained for you to enjoy the most benefits. Essentially, you need to have a varied, routine that includes high-intensity interval exercises like Peak Fitness.

• Eat Plenty of Raw Food

One of the most important aspects of a healthy diet that is frequently overlooked is the issue of eating uncooked, natural raw food.

Unfortunately, as you may be aware, over 90 percent of the food purchased by Americans is processed. And when you’re consuming these kinds of denatured and chemically altered foods, it’s no surprise we have an epidemic of chronic and degenerative diseases, not to mention way too many cases of colds and flu. Ideally you’ll want to eat as many foods as possible in their unprocessed state; typically organic, biodynamic foods that have been grown locally, and are therefore in season. But even when you choose the best foods available you can destroy much of the nutrition if you cook them.

I believe it’s really wise to strive to get as much raw food in your diet as possible. I personally try to eat about the majority of my food raw, including raw eggs and organic, naturally raised meats.

References:

• ⁱ Proceedings of National Academy of Sciences April 2, 2012
• ⁱⁱ Science Daily April 2, 2012
• ⁱⁱⁱ Arch Intern Med. 2009;169(4):384-390.
• ^iv Upper Respiratory Tract Infection Is Reduced in Physically Fit and Active Adults, British Journal of Sports Medicine, September 2011: 45(12); 987-92, D. C. Neiman, et al.

Other Related Health Posts:

• Can Your Pet Get Swine Flu and Do They Really Need a Flu Shot?
• How to Avoid Sickness When Traveling
• Winter Means Increased Asthma Problems
• The First Thing to do When a Cold or Flu Strikes
• Colostrum and Autoimmune Disease

Article Source: Health And Fitness Journal
If you like all this stuff here then you can buy me a pack of cigarettes.

By Dr. Mercola

The National Institute of Mental Health (NIMH) is launching a study to see whether Streptococcus bacteria, which cause strep throat, scarlet fever, and other infections such as pneumonia, may also be responsible for obsessive-compulsive disorder (OCD) in childrenⁱ .

According to NIMH statistics, OCD affects approximately one percent of American adultsⁱⁱ .

People with OCD are beset with anxious persistent thoughts (obsessions), or feel compelled to perform certain rituals like hand washing or repeatedly checking things (compulsions).

For many people, the condition begins during childhood or the teen years.

The Streptococcus bacteria create proteins that mimic human proteins, thereby evading your immune system.

Once your immune system identifies them as “foreign invaders,” it begins creating antibodies.

However, these antibodies can also attack human tissues such as your heart, joints, and brain.

Several years ago, evidence emerged suggesting that this attack on the brain can inflame brain structures, which possibly could trigger OCD (or OCD-like symptoms) in children.

The NIMH now exploring what causes OCD, and will work on finding a treatment that might help reverse the syndrome.

According to the featured report in New Scientistⁱⁱⁱ , the Institute intends to find out whether an antibody treatment used to reduce autoimmune reactions might be beneficial.

The Gut-Brain Connection

From a proactive perspective, it’s important to realize that you have the potential to take control over your health, including your mental- or psychiatric health.

Psychiatric conditions such as OCD are primarily believed to be the result of chemical dysfunction in your brain, or in some cases hereditary and therefore out of your control. Many fail to realize that a) your lifestyle can override genetic predispositions, and b) your lifestyle can be a major underlying cause of that chemical imbalance or dysfunction.

So, there’s plenty of reason to take a closer look at lifestyle factors such as diet and toxic exposures—whether you want to prevent a health condition, or treat it.

Some may object and say that a child hasn’t had enough time to develop bad lifestyle habits, but when it comes to health problems related to the brain, the GUT is typically involved, and children are now increasingly BORN with damaged gut flora—courtesy of less than ideal lifestyle choices by the child’s mother…

In a very real sense, you have two brains: one inside your skull and one in your gut.

While they may seem very different, these two organs are actually created out of the same type of tissue. During fetal development, one part turns into your central nervous system while the other develops into your enteric nervous system.

Your vagus nerve—the tenth cranial nerve that runs from your brain stem down to your abdomen—connects these two organs together. Your gut actually produces more of the neurotransmitter serotonin—thought to play an important role in OCD, in addition to having a beneficial influence on your mood in general—than your brain does, so optimizing your gut flora may indeed have tremendous benefit for your psychological health. And there’s plenty of evidence to suggest that this needs to begin from birth, or even, ideally, before birth.

Can You Reverse Psychiatric and Neurological Disorders with… Bacteria?

Increasingly, scientific evidence shows that nourishing your gut flora with the beneficial bacteria found in traditionally fermented foods (or a probiotic supplement) is extremely important for proper brain function, and that includes psychological well-being and mood control. The reason I am more fond of using fermented foods as a source of beneficial bacteria is LEVERAGE. You can typically consume more than 100 times the amount you would in typical serving of oral probiotics. You can get many trillions of bacteria instead of billions.

Dr. Natasha Campbell-McBride has successfully demonstrated the power and effectiveness of this theory. In her Cambridge, England clinic, she treats children and adults with a range of conditions, including autism, neurological disorders, psychiatric disorders, immune disorders, and digestive problems using the GAPS (Gut and Psychology Syndrome) Nutritional Program, which she developed.

Her GAPS theory is an elegant description of how such conditions can develop as a direct result of gastrointestinal toxicity. How might your gut turn into a source of toxicity rather than nourishment? Many aspects of our modern lifestyle contribute to destroying your all-important gut flora, including:

Antibiotics; both from prescription antibiotics, and from consuming antibiotic-laden foods like non-organic meat, chicken, and milk from cows raised in Confined Animal Feeding Operations	Processed foods. Not only are processed foods void of “live” beneficial bacteria to begin with, the high sugar and grain content serve as fuel for the growth of pathogenic anaerobic bacteria, fungi, and yeast, which competitively inhibit your good bacteria	Genetically engineered foods
Aspartame, which inactivates digestive enzymes and alters gut barrier function, has been found to destroy up to 50 percent of your beneficial gut flora	Chlorinated and/or fluoridatediv water	Agricultural chemicals and pollution
Oral contraceptives (birth control pills)

 

Pathogenic microbes can damage the integrity of your gut wall, and once your beneficial gut flora has been crowded out by pathogenic microbes inside your digestive tract, toxins and microbes can reach your bloodstream. And once they’re in your bloodstream, they can reach your brain…Gut and Psychology Syndrome (GAPS) may manifest as symptoms that can fit the diagnosis of a wide range of conditions and syndromes, including:

Obsessive-compulsive disorder	Autism	Attention deficit hyperactivity disorder (ADHD)
Attention deficit disorder (ADD) without hyperactivity	Dyslexia	Dyspraxia

Fermented Foods to the Rescue

Needless to say, the importance of ‘reseeding’ your gut with health-promoting, beneficial bacteria from fermented foods (and probiotics when you’re taking an antibiotic) cannot be overstated. If you don’t’ eat fermented foods, you most likely need to supplement with a probiotic on a regular basis, especially if you’re eating a lot of processed foods.  Dr. Campbell-McBride’s GAPS Nutritional Protocol (which is detailed in her book, Gut and Psychology Syndrome), heavily promotes the consumption of traditionally fermented foods, such as:

• Cultured vegetables (including pureed baby foods)
• Chutneys
• Condiments, such as salsa and mayonnaise
• Cultured dairy, such as yoghurt, kefir, and sour cream
• Fish, such as mackerel and Swedish gravlax

In the following interview, Caroline Barringer, a Nutritional Therapy Practitioner (NTP), discusses the process of fermenting your own vegetables. She’s been involved with nutrition for about 20 years, and is now one of Dr. Campbell-McBride’s chief training partners, helping people understand the food preparation process.

Download Interview Transcript

Fermenting Your Own Foods is Easier than You Might Think!

According to Caroline, most people are intimidated by the thought of fermenting their own foods, and worry that the culturing process might lead to some horrific pathogenic infection. But such fears are undeserved. Getting it right is actually easier than you might think. Caroline addresses this and other concerns in her article “Taking the Mystery out of Culturing Your Own Superfoods.”^v Clearly, educating yourself about the process will help alleviate concerns about eating fermented foods, which are very much “alive.”

However, remember that the culturing process produces beneficial microbes that are extremely important for your health. They help balance your intestinal flora, thereby boosting overall immunity.

Another important aspect of fermented foods is their detoxing ability. Fermented foods are actually some of the best chelators available, and can help rid your body of a wide variety of toxins, including heavy metals. This is another reason why the GAPS Nutritional Protocol so effective.

Those of you who are still unaccustomed to the taste of fermented foods may be pleased to learn that you don’t need to consume very large amounts in order to reap the benefits. Caroline recommends eating about a quarter to half a cup (2 to 4 oz) of fermented vegetables or other cultured food, such as raw yoghurt, with one to three meals per day. I personally consume about 8 ounces nearly every day as I believe they are one of the healthiest superfoods that I eat.

Bear in mind that due to their detoxifying effect, you could experience detox symptoms, or a “healing crisis,” if you introduce too many cultured foods all at once. Caroline recommends beginning with very small servings and working your way up to the quarter- to half cup serving size. This way your intestinal microflora has the chance to adjust.

Culturing Your Own Vegetables in Six Simple Steps

Wild fermentation allows whatever is on the vegetable or fruit that you’re culturing to naturally take hold and culture the food. The drawback of this method is that it’s very time consuming. Most people prefer inoculating the food with some type of starter culture, which will significantly speed up the fermentation process. Also, while you can use a crock pot, Caroline recommends culturing your veggies directly in the glass Mason jars, which eliminates the need for a crock pot and eliminates a transfer step in the process.

This also allows you to make smaller batches, and it eliminates the presence of wild yeasts that can occur when using a crock. These yeasts tend to give the food a cheesy flavor, which many find unpalatable. Here’s a quick summary of Caroline’s recipe for how to make your own fermented veggies. For more information, please listen to the interview above, or read through the transcript:

1. Shred and cut your chosen veggies
2. Juice some celery. This is used as the brine, as it contains natural sodium and keeps the vegetables anaerobic. This eliminates the need for sea salt, which prevents growth of pathogenic bacteria
3. Pack the veggies and celery juice along with the inoculants (starter culture, such as kefir grains, whey, or commercial starter powder all of which can be used for vegetables) into a 32 ounce wide-mouthed canning jar. A kraut pounder tool can be helpful to pack the jar and eliminate any air pockets
4. Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with celery juice and that the juice is all the way to the top of the jar to eliminate trapped air
5. Seal the jar and store in a warm, slightly moist place for 24 to 96 hours, depending on the food being cultured. Ideal temperature range is 68-75 degrees Fahrenheit; 85 degrees max, as heat will kill the microbes
6. When done, store in the refrigerator to slow down the fermentation process

Last but not least, resist the temptation to eat out of the jar, as organisms from your mouth can be introduced into the jar this way. Instead, always use a clean spoon to take out what you’re going to eat, then, making sure the remaining veggies are covered with the brine solution, recap the jar.

While culturing your own foods is rather easy, especially once you get the hang of it, if you don’t have the time or inclination to ferment your own, but understand and appreciate the value of them, Caroline has a company that sells fermented vegetables. I used hers for a month before I started making my own. So, if you just want to put your toe in the water and see if you like them, you can order a jar or two and try them out. You can find her products on www.CulturedVegetables.net or www.CulturedNutrition.com.

References:

• ⁱ New Scientist March 28, 2012
• ⁱⁱ NIMH Obsessive Compulsive Disorder Among Adults
• ⁱⁱⁱ New Scientist March 28, 2012
• ^iv Fluoride Action Network, Fluoride & the Gastrointestinal Tract
• ^v Taking the Mystery Out of Culturing Your Own Superfoods

Other Related Health Posts:

• New Evidence Refutes Fraud Findings in Dr. Wakefield Case
• Junk Food Diet Puts Children at Higher Risk of Allergies
• Dietitian Says Eating Right Is Best Way to Optimize Good Gut Bacteria
• How a Physician Cured Her Son’s Autism…
• 10 Tips On How To Cook In A Flash

Article Source: Health And Fitness Journal
If you like all this stuff here then you can buy me a pack of cigarettes.