October 31, 2014
Chinese Herb Doubles Cancer Survival Rate
Moringa “Superfood” Tree
Side Effects of Food Additives: How To Stay Healthy
Cancer Success Story – Sue Olifent
Hemp Seeds for an Energized Life
Monsanto’s Roundup Triggers Over 40 Plant Diseases
The Quest for The Cures … CONTINUES Thanks for all the support!
Chinese Herb Doubles Cancer Survival Rate
The herb astragalus has been found in peer reviewed studies to double survival rates of cancer patients undergoing radiation therapy. Every researcher should be studying this herb for its cancer-fighting properties, but the problem is that those in the medical field wouldn’t be able to write a pharmaceutical prescription for an ancient herb that has been boosting immunity for over 2,000 years. Though that doesn’t mean you can’t still take it, and if you have undergone radiation to try to overcome cancer, you’ll want to. Radiation ‘therapy,’ as it has been called, is arguably highly toxic and does little to actually treat cancer since it also kills healthy cells But for those desperate to overcome a possibly fatal disease, it can be an appealing option, especially since the American Medical Association and the American Cancer Society promote radiation and chemotherapy heavily.
For those who will or have undergone radiation treatment, the Chinese herb astragalus (Astragalus membranaceus) may prove to be a life saver. A large dose of astragalus daily works as a powerful adaptogen in the body. It contains both antibacterial and anti-inflammatory phytonutrients, high levels of antioxidants, and an incredible ability to boost a weakened immune system. In moderate doses, it can boost heart health, liver functioning, and reduce diabetes, too. Also known as milk vetch, huang qi, huang ch’, ogi, hwanggi, or bei qi, astragalus was found to be very helpful to immunity in a clinical setting: “Researchers at The University of Texas M.D. Anderson Cancer Center found that astragalus extract boosted the cell-destroying ability, or cytotoxicity, of the conventional immune system drug interleukin-2 (IL-2) by helping cells of the immune system.”
Astragalus may also stimulate the body to produce interferons, a group of substances used by the body to defend against viral infections. Though the Chinese studies which conclude that astragalus has been used to treat cancer for thousands of years successfully are often targeted by Western medicine as being inconclusive, scientists still don’t understand exactly how the adaptogen works. The herbs’ results are powerful, regardless. Some believe astragalus can even prevent cancer, or when used with other herbs, treat cancer. But the scientific literature simply supports its use as a chemotherapy and radiation supplement overwhelmingly. You don’t have to wait until you are undergoing radiation therapy or have cancer to receive the benefits of astragalus either. It is safe enough to take in moderate doses on a daily basis to boost overall immunity.
Moringa “Superfood” Tree
Moringa oleifera is a tree brought from the mind of God to the hands of man. It was recognized by the National Institutes of Health as the Botanical of the Year for 2007, and praised again in 2011 and 2012. It is valued worldwide for its ability to treat over 300 diseases. It has the ability to retain high concentrations of electrolyte minerals, allowing it to stay internally hydrated in the driest of conditions. Africans have honored it with names that translate to: “Never Die,” and “The Only Thing that Grows in the Dry Season,” and “Mother’s Milk.” This plant has saved more lives in Third World countries than any other. It’s an unfortunate fact that our own “civilized” food supply no longer feeds us well nutritionally.
Our food is comforting, and tastes good, but as far as our cells are concerned, too much of what we eat is over-processed, denatured and acidic, and ends up depleting our bodies” robbing us rather than feeding us. We all need to supplement our diets in the most efficient and economical means possible. The Moringa tree is working in remote areas to solve hunger and malnutrition. With its 90 nutrients, 46 antioxidants, 36 anti-inflammatories, and more, Moringa has proven to be the most nutrient-dense and enzymatically active botanical known to man.
The Main Nutritive Groups and Valuable Dietary Compounds in Moringa:
- Protein constituents or amino acids ( the building blocks of protein). There are 20 amino acids necessary, and found in human proteins, of which 9 are essential. All 9 are found in Moringa, properly sequenced and in the optimal ratios.
- Minerals such as Calcium, Chloride, Chromium, Copper, Fluorine, Iron, Manganese, Magnesium, Molybdenum, Phosphorus, Potassium, Sodium, Selenium, Sulfur, and Zinc.
- Fats, as vegetable oils: Beneficial Omega (3,6,9) oils.
- Vitamins, many of which with antioxidant properties: Vitamins C, D, E, F, and K, provitamin A (beta-carotene), Vitamin B (Choline), Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamins B5, B6, and B12.
- Other phytonutrients and antioxidants such as Alanine, Alpha-Carotene, Arginine, Beta-sitosterol, Caffeoylquinic Acid, Campesterol, Carotenoids, Chlorophyll, Delta-5-Avenasterol, Delta-7-Avenasterol, Glutathione, Histidine, Indole Acetic Acid, Indoleacetonitrile, Kaempferal, Leucine, Lutein, Methionine, Myristic-Acid, Palmitic-Acid, Prolamine, Proline, Quercetin, Rutin, Selenium, Threonine, Tryptophan, Xanthins, Xanthophyll, Zeaxanthin, Zinc.
- Plant hormones with anti-aging properties in humans: Cytokinins such as Zeatin.
- In total, there are over 46 antioxidants and 36 anti-inflammatory compounds all naturally occurring in the Moringa plant.
Today’s western diet has double the caloric intake of a consumer in 1965 and we are receiving 75% less nutrient value for current calories consumed. Seeking daily, quality nutrient supplementation is no longer an option but a requirement for health. If your desire is to get healthy and stay healthy, I highly recommend that you click HERE. And below is a very informative video from a TV show where my good buddy, Dr. Howard Fisher, was talking about moringa. Check it out.
Side Effects of Food Additives How To Stay Healthy
by Pam Jacobs, M.A. (writer, researcher)
As a lifelong researcher and writer, I’ve been investigating and sharing information that may improve human and environmental health because we are intricately connected to the earth — via the foods we eat, the water we drink, and the air we breathe. Health research became more critical to me after becoming allergic and sensitive to processed foods, beverages, and other products that contain additives, such as Monosodium Glutamate (MSG), artificial sweeteners (such as aspartame), “natural flavors,” and other ingredients that are “Generally Recognized As Safe” (GRAS) by the U.S.A. Food and Drug Administration (FDA).
Excerpt from The U.S.A. Food and Drug Administration (FDA) website (fda.gov): “From a food science perspective, it is difficult to define a food product that is ‘natural’ because the food has probably been processed and is no longer the product of the earth. That said, FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.” Colleagues and I have been reading labels on all food, beverage, and other packages before buying products. We’ve been seeing more labels with “mysterious” ingredients. Many product labels seem more misleading than informative; more confusing than clarifying.
We’d like to see Americans encourage the FDA (funded by American taxpayers) and insist the food industry let us know exactly what they are manufacturing, distributing, and selling to consumers. Americans have the right to know, exactly, what we’re buying, consuming, and sharing. Food companies should produce products with ingredients they’re proud to promote and sell. They should be proud enough to label each ingredient, precisely, openly, and honestly. Otherwise, people may think their foods, beverages, and other products are filled with “hidden” ingredients that are hidden for a reason. Does the food industry have something to hide? Certainly they don’t want their products banned.
By researching, speaking up, writing about, and sharing information about our foods, beverages, and nutrition, I’ve had the honor of preventing some people from going through similar, toxic experiences as I’ve gone through. Countless times I’ve experienced sickening side effects after consuming foods and beverages with ingredients that I now label: “Generally Recognized As Dangerous” (GRAD). Often when adults and children become allergic and sensitive to these and other additives and products, medical problems may escalate. So, I suggest that “People prevent potential problems with products, which is preferable to being poisoned or polluted!”
Side Effects After Consuming Foods with Monosodium Glutamate (MSG) and Other Additives
When my brothers and I were growing up, we were thrilled whenever our hard-working and generous parents would drive us into the city for delicious and nutritious meals at fine restaurants. Chinese dishes (such as Won Ton soup, fried rice with bok choy, and Dim Sum) became our favorite foods. Eventually, unfortunately, a devastating thing happened. Some FDA executives finally allowed MSG to be added to Chinese foods and countless other foods, beverages, and other products. Over time, MSG has been added to a wide range of soups, sauces, salad dressings, nuts, chips, cookies, crackers, gum, mints, children’s nutritional supplements, shampoos, vaccinations, and more. (Why? Follow the money. And, do research online about MSG and other additives. Find out what these additives can do to health. See the references at the end of this article.)
My family, friends, colleagues, and I would like to ask the FDA how much MSG should be allowed in products. This information is not listed on labels. What amount of MSG is considered “safe” by the FDA for consumption in individual products and in combination with other products? The FDA does not make the food industry list this information on their product labels. However, in my experience, only an iota of MSG can cause migraines, dizziness, blurred vision, nausea, upset stomach, and other bad reactions. So, many people prefer NO MSG. At too many restaurants, far too many times, after consuming too many foods with MSG and other additives, my family, friends, colleagues, and I became fed up with foods that caused us to experience many of the side effects that have been listed on the FDA’s website. We began ordering foods without MSG. But servers would say that “MSG was already added to soups, sauces, and other dishes.”
So we began requesting that our foods be made fresh without MSG and without pre-packaged sauces. Still, more often than not, we’d still be served foods with MSG because many labels do not list MSG, and many labels list misleading names that can confuse chefs. Once I brought a restaurant owner the book In Bad Taste: The MSG Syndrome by George R. Schwartz and Arthur D. Coleman (Feb. 6, 1990). I had known the restaurant owner for years; I was a good customer, often bringing friends and colleagues to his restaurant for lunch meetings. I assumed he’d at least consider reading the book. Surely he’d want to learn about what he was serving customers, especially since so many people have experienced harmful reactions to MSG. Surely, he didn’t want to continue making customers sick. But he refused to read the book. He handed it back to me, explaining, “Some customers request MSG so we will continue serving it. We’re not going to stop using it.” I said, “Okay. Fine. But my friends and I must stop eating here because we don’t want to feel ill anymore after eating MSG.”
He said, “Okay.” So, that was our last visit. Eventually we wised up and stopped eating in restaurants that served foods with ingredients that made us sick. We began avoiding all foods and beverages with any additives. We began searching for and buying only 100% organic, whole foods and healthy products. We began making more of our favorite foods at home. We made healthy foods that made us feel nourished and well. We avoided bad reactions by avoiding MSG, aspartame, natural flavors, GMOs, and any other additives whenever and wherever possible. But that’s not always easy. Recently, I accidentally poisoned myself again while eating some organic foods with “natural flavors.” I called the company phone number listed on the product and asked a manager what was in their “natural flavors.” She said, “It’s proprietary.”
I replied, “Your company is poisoning people (including me) for profit.” She didn’t care. She repeated, like a parrot, “It’s proprietary. It’s proprietary.” Using “proprietary” seems deceptive; as if it’s just a disclaimer to be used as one more way to mislead the public. It’s just another confusing term for products with harmful ingredients. Using “proprietary” seems to be a way for food industry insiders to avoid disclosing exactly what they’re selling to us or to what they’re exposing us. Such ingredients have permeated into countless products so it’s impossible to know what we’re buying, eating, and sharing now. Certain package labels seem designed to specifically deceive health-oriented shoppers, such as people who pay extra for “organic” products.
Preventing Unnecessary Surgeries With The Right Health Information at The Right Time
By sharing my research and personal experiences, I was happy to help two female friends. At two separate times, they said they were experiencing painful heart palpitations. They had met with two different heart surgeons who scheduled surgeries for them. Prior to these operations, I asked the women if they were consuming any diet products. They both said they had been drinking several diet drinks per day. I suggested they do research online about diet products, especially about the artificial sweetener, aspartame. I explained how the FDA’s website has listed many side effects for aspartame, including heart palpitations, seizures, and death! And, even though the FDA had approved of aspartame for use in our foods, beverages, and other products, still, they’ve received countless consumer complaints about aspartame; yet, they still have not banned aspartame.
I suggested these two friends take charge of their own health and lives. It was a matter of life and death. Their life or death. I suggested they avoid consuming all diet drinks and diet products, clean up their diets, drink only purified water, go on a detox program, and then eat only 100% organic foods, and then see how they feel before going under the knife. Both women, who had been feeling as if they were dying, followed my suggestions because they were desperate to feel better. Within only a few days the women felt fine. They felt relieved that their heart palpitations stopped and never reoccurred. Both women called their doctors and canceled their surgeries. Their surgeons were shocked. Perhaps none of their patients had ever canceled surgeries before. Because these women were willing to try alternative approaches that worked, they avoided heart surgeries that were unnecessary, risky, and expensive, even with insurance.
My two women friends and I wondered how many surgeries have been and are performed, unnecessarily? We’ve wondered why the two heart surgeons didn’t first ask their patients what they were consuming. Why did the doctors automatically schedule heart surgeries without first investigating their patients’ lifestyles and diets? Why didn’t they know that aspartame and similar artificial sweeteners have been causing thousands of people to experience heart palpitations and other side effects? Perhaps these surgeons, similar to most doctors, didn’t consider patients’ diet because they were never required to take nutrition courses in medical schools (even though “We are what we eat”!). Why didn’t they read the FDA’s website about what may cause heart palpitations?
Why aren’t doctors trained to first consider how some medical problems are directly related to foods consumed, nutritional deficiencies, or the side effects associated with diet sodas which contain dangerous aspartame and other ingredients? Medical doctors, especially surgeons, should “first do no harm,” such as asking patients what they’re consuming and asking about their lifestyles.
Making Healthy Meals at Home
Whenever my family, friends, and I crave foods and beverages that we used to enjoy consuming in restaurants, instead, we visit local farmers markets and reliable health food stores, and we search for and buy fresh, 100% organic vegetables, fruits, and other foods. We bring these home and prepare our own meals, while avoiding additives, chemicals, and products containing genetically modified organisms (GMOs). Recently I’ve earned a “Food Handler’s Certificate,” while learning current techniques for healthy food preparation.
I’ve been preparing many of the delicious Chinese foods I’ve enjoyed since childhood, without adding any processed soy sauce and avoiding all MSG. I’ve prepared and shared the best foods available, which are often the most flavorful and nutritious. After preparing and cooking thousands of meals for other people, I’m proud to report that I’ve never poisoned anyone (including myself) with homemade meals. Unlike too many expensive restaurants that have poisoned my loved ones and me by serving foods with sickening additives. After some of those restaurant meals I’d have to take allergy medications to deal with the side effects from additives.
If these foods have poisoned so many people, if the FDA has received so many complaints from consumers about feeling ill after consuming natural flavors and other ingredients, why are these ingredients still allowed in our food supply? Why can’t processed foods with harmful ingredients be recalled, similar to the recall of automobiles? Anyone who feels sickening reactions after consuming foods, beverages, or other products containing additives, natural flavors, GMOs, or other ingredients should report any side effects to the FDA.
By reporting adverse reactions, by buying only healthy foods and beverages, by avoiding products that make us sick, the food industry will listen and take action because they are motivated to protect their profits. American consumers can help to make our foods, beverages, and other products safer and healthier for all, while promoting a healthy planet too.
Recommended Resources / For more information
Read about MSG, aspartame, natural flavors, food additives, GMOs, and other ingredients in foods, beverages, and other products; these are often added to some organic and vegan products! Read about various, common side effects associated with additives and related products that have been making countless people sick enough to file complaints with the FDA. See related websites and youtube videos, including: “Mission Possible World Health International” by Dr. Betty Martini. Read Dr. Russell Blaylock’s book Excitotoxins: The Taste That Kills that describes how MSG can cause brain lesions and other medical problems. His book Health and Nutrition Secrets Can Save Your Life, his newsletter The Blaylock Wellness Report, and his youtube videos are well-researched and informative. And, see these health-promoting websites: naturalnews.com and mercola.com.
Cancer Success Story – Sue Olifent
Our story starts with my parents both dying with cancer in May and June 2008 within three weeks of each other. During this time I witnessed some awful and contradictory practices within the standard of care or should I say orthodox cancer treatments. I was very uncomfortable with these experiences which prompted me to start researching into all aspects of cancer, both allopathic and naturopathic and the reasons why one in two males and one in three females will get cancer in their lifetime according to the World Health Organisation.
My research became fairly extensive for the next two and a half years and then we got the bombshell news that my wife Sue had liver cancer and three smaller tumours on her pancreas. Whether they were benign or malignant they were in such delicate positions that Sue was given no hope by the Doctor. The Doctor prescribed Sue Temazepam sleeping tablets because he said she was going to need them and his closing comment was “I am so very sorry”. We were in a corner with nowhere else to turn but to implement everything that I had researched in the two and a half years following my parents passing away. This was to fight the cancer using natural principles and wrecking the bodily environment that cancer needed to thrive. We would not allow biopsies to be taken due to what we understood through research where highly likely to cause metastasis (cancer spreading). The oncologist was quite unsettled about Sue’s decision not to allow the biopsy, but we stood our ground.
Six weeks later following an MRI scan the 2.5 inch tumour that was cutting off and strangulating the tubes coming out of the liver was just scar tissue. The tremendous pains Sue had been suffering when eating went away fully within three months and Sue got back to a healthy weight after losing one and a half stone. Through further MRI scans Sue still had the tumours on the pancreas but the oncologist said if they were not bothering her then we should just monitor the situation and come back if there was any further cause for concern. It is now three and a half years on and Sue is fine and is cancer free. We have a passion to share our experience with others to inspire and give hope through the knowledge of what can be achieved in a no hope situation through natural principles. Our eyes have been opened up to the state of our toxic nutrient depleted food culture and the damaging health effects it has on our bodies.
We cut out all sugars and processed foods, red meat and dairy, changed unhealthy fats to healthy ones, we went organic, alkalised the body, oxygenated the body, cleansed the colon, detoxified the liver, and hydrated the body. We fermented foods, supplementation of enzymes, probiotics, vitamin D and C and so many other principles and protocols. We cannot say that we did everything all at once but we were pretty strict on the major issues and then just added things on a progressional basis. Our aim was to wreck the internal bodily environment that supported cancer to thrive. I have written our book ‘Do You Want to Know What we Did to Beat Cancer’ which shares our experience about what we chose to do and why, with all the principles that we adopted. We also put on our free Wake Up to Health workshop/seminars to share our experience and information which has become our passion.
We are getting wonderful feedback along with positive testimonials from people who have attended our meetings or read our book and have adopted similar protocols. We encourage other people’s testimonies at our meetings to share their healing testimonies through using similar natural principles which is wonderful and inspirational to others going through cancer. We clearly can never tell anyone we are going to cure them of cancer, but what we do is to explain the principles of what we chose to do and It is up to each individual to gain as much knowledge as they can to enable them to make informed decisions about their own healthcare options.
We are keen to share our experience and knowledge with people to allow them to make balanced and informed choices when faced with chronic disease. If you would like to come along to a meeting or if you would like to discuss anything further then feel free to email me on email@example.com Please visit our website for more information: www.cancer-acts.com. With a passion to empower people. God bless.
Robert & Sue Olifent Nottingham,England
Active Cancer Therapy Support 07976 665781 www.cancer-acts.com firstname.lastname@example.org Facebook: https://www.facebook.com/activecancertherapysupport
Hemp Seeds for an Energized Life
Hemp seeds are some of the most nutritious seeds you could eat. They provide protein, essential fats, vitamins and enzymes combined with sugars, starches and saturated fats to help provide your body with nutrients that support optimal health and sustain energy so you can keep living a happy life. Raw hemp seeds have been useful for over a thousand years for providing a wide range of health benefits, such as: improvement in blood circulations, supporting immune system function, as a natural blood sugar stabilizer, an inflammation reducer and a cardiovascular protector.
What Are Hemp Seeds Good For
You can use the seeds in smoothies and shakes to add an easy digestible protein to your diet along with some essential omega fatty acids such as 3 and 6, antioxidants, fiber, minerals and essential vitamins. Doing so will not only enhance your health, but your beauty too. Hemp has the ability to treat and reduce the amount of dry skin and hair we tend to get during colder, dryer months of the years while also preventing those signs of aging naturally. Adding hemp seed to small meals or shakes before working out can improve recovery time for the body and muscles after a long vigorous workout. The power healing seeds can even provide relief to arthritis sufferers so they can move around more to get the exercise they need a bit more comfortable. Asthma sufferers can add the seeds to their diet to help keep their airways free from inflammation so working out or taking long walks or runs for exercise can be completed without an attack of wheezing and breathlessness. However, adequate amounts of hemp have to be taken each day too eventually provide these healing results along with a well-balanced diet of fruits, veggies, lean protein, grains and fresh water for hydration.
Add Hemp Seeds to Your Diet
Some other ways to get hemp into your diet to receive all the health benefits they can provide is by drinking shakes blends that contain the seeds in it, eating them raw, grabbing a snack bar made from the nutritious seeds or picking hot and cold cereal blends that contain the healing super food. You could even consider using the seeds in baked goods, chowders, stews and casserole dishes blended in with other ingredients to add a rich nutty flavor and more nutrients to the meals you cook.
There are also hemp supplement products available to take for those of you who want the benefits of the seeds but do not like the taste and texture of the food. The next time you need to fight for fatigue or need to add some extra beneficial nutrients to your diet grab some raw hemp seeds. The heal benefits are endless and the seeds can help keep that tummy happy and full so you can stay energized, lean and healthy throughout your days of life.
Monsanto’s Roundup Triggers Over 40 Plant Diseases
by Jeffrey M. Smith, http://www.responsibletechnology.org/
While visiting a seed corn dealer’s demonstration plots in Iowa last fall, Dr. Don Huber walked passed a soybean field and noticed a distinct line separating severely diseased yellowing soybeans on the right from healthy green plants on the left (see photo). The yellow section was suffering from Sudden Death Syndrome (SDS), a serious plant disease that ravaged the Midwest in 2009 and ’10, driving down yields and profits. Something had caused that area of soybeans to be highly susceptible and Don had a good idea what it was.
Don Huber spent 35 years as a plant pathologist at Purdue University and knows a lot about what causes green plants to turn yellow and die prematurely. He asked the seed dealer why the SDS was so severe in the one area of the field and not the other. “Did you plant something there last year that wasn’t planted in the rest of the field?” he asked. Sure enough, precisely where the severe SDS was, the dealer had grown alfalfa, which he later killed off at the end of the season by spraying a glyphosate-based herbicide (such as Roundup). The healthy part of the field, on the other hand, had been planted to sweet corn and hadn’t received glyphosate. This was yet another confirmation that Roundup was triggering SDS. In many fields, the evidence is even more obvious.
The disease was most severe at the ends of rows where the herbicide applicator looped back to make another pass (see photo). That’s where extra Roundup was applied. Don’s a scientist; it takes more than a few photos for him to draw conclusions. But Don’s got more”lots more. For over 20 years, Don studied Roundup’s active ingredient glyphosate. He’s one of the world’s experts. And he can rattle off study after study that eliminate any doubt that glyphosate is contributing not only to the huge increase in SDS, but to the outbreak of numerous other diseases. (See selected reading list.)
Roundup: The perfect storm for plant disease
More than 30% of all herbicides sprayed anywhere contain glyphosate”the world’s bestselling weed killer. It was patented by Monsanto for use in their Roundup brand, which became more popular when they introduced “Roundup Ready” crops starting in 1996. These genetically modified (GM) plants, which now include soy, corn, cotton, canola, and sugar beets, have inserted genetic material from viruses and bacteria that allows the crops to withstand applications of normally deadly Roundup. (Monsanto requires farmers who buy Roundup Ready seeds to only use the company’s Roundup brand of glyphosate.
This has extended the company’s grip on the glyphosate market, even after its patent expired in 2000.) The herbicide doesn’t destroy plants directly. It rather cooks up a unique perfect storm of conditions that revs up disease-causing organisms in the soil, and at the same time wipes out plant defenses against those diseases. The mechanisms are well-documented but rarely cited.
- The glyphosate molecule grabs vital nutrients and doesn’t let them go. This process is called chelation and was actually the original property for which glyphosate was patented in 1964. It was only 10 years later that it was patented as an herbicide. When applied to crops, it deprives them of vital minerals necessary for healthy plant function”especially for resisting serious soilborne diseases. The importance of minerals for protecting against disease is well established. In fact, mineral availability was the single most important measurement used by several famous plant breeders to identify disease-resistant varieties.
- Glyphosate annihilates beneficial soil organisms, such as Pseudomonas and Bacillus bacteria that live around the roots. Since they facilitate the uptake of plant nutrients and suppress disease-causing organisms, their untimely deaths means the plant gets even weaker and the pathogens even stronger.
- The herbicide can interfere with photosynthesis, reduce water use efficiency, lower lignin , damage and shorten root systems, cause plants to release important sugars, and change soil pH”all of which can negatively affect crop health.
- Glyphosate itself is slightly toxic to plants. It also breaks down slowly in soil to form another chemical called AMPA (aminomethylphosphonic acid) which is also toxic. But even the combined toxic effects of glyphosate and AMPA are not sufficient on their own to kill plants. It has been demonstrated numerous times since 1984
- The actual plant assassins, according to Purdue weed scientists and others, are severe disease-causing organisms present in almost all soils. Glyphosate dramatically promotes these, which in turn overrun the weakened crops with deadly infections.that when glyphosate is applied in sterile soil, the plant may be slightly stunted, but it isn’t killed (see photo).
“This is the herbicidal mode of action of glyphosate,” says Don. “It increases susceptibility to disease, suppresses natural disease controls such as beneficial organisms, and promotes virulence of soilborne pathogens at the same time.” In fact, he points out that “If you apply certain fungicides to weeds, it destroys the herbicidal activity of glyphosate!” By weakening plants and promoting disease, glyphosate opens the door for lots of problems in the field. According to Don, “There are more than 40 diseases of crop plants that are reported to increase with the use of glyphosate, and that number keeps growing as people recognize the association between glyphosate and disease.”
Roundup promotes human and animal toxins
Some of the fungi promoted by glyphosate produce dangerous toxins that can end up in food and feed. Sudden Death Syndrome, for example, is caused by the Fusarium fungus. USDA scientist Robert Kremer found a 500% increase in Fusarium root infection of Roundup Ready soybeans when glyphosate is applied (see photos and chart). Corn, wheat, and many other plants can also suffer from serious Fusarium-based diseases.
But Fusarium’s wrath is not limited to plants. According to a report by the UN Food and Agriculture Organization, toxins from Fusarium on various types of food crops have been associated with disease outbreaks throughout history. They’ve “been linked to the plague epidemics” of medieval Europe, “large-scale human toxicosis in Eastern Europe,” oesophageal cancer in southern Africa and parts of China, joint diseases in Asia and southern Africa, and a blood disorder in Russia. Fusarium toxins have also been shown to cause animal diseases and induce infertility.
As Roundup use rises, plant disease skyrockets
When Roundup Ready crops were introduced in 1996, Monsanto boldly claimed that herbicide use would drop as a result. It did”slightly”for three years. But over the next 10 years, it grew considerably. Total herbicide use in the US jumped by a whopping 383 million pounds in the 13 years after GMOs came on the scene. The greatest contributor is Roundup. Over time, many types of weeds that would once keel over with just a tiny dose of Roundup now require heavier and heavier applications. Some are nearly invincible. In reality, these super-weeds are resistant not to the glyphosate itself, but to the soilborne pathogens that normally do the killing in Roundup sprayed fields. Having hundreds of thousands of acres infested with weeds that resist plant disease and weed killer has been devastating to many US farmers, whose first response is to pour on more and more Roundup.
Its use is now accelerating. Nearly half of the huge 13-year increase in herbicide use took place in just the last 2 years. This has serious implications. As US farmers drench more than 135 million acres of Roundup Ready crops with Roundup, plant diseases are enjoying an unprecedented explosion across America’s most productive crop lands. Don rattles off a lengthy list of diseases that were once under effective management and control, but are now creating severe hardship. (The list includes SDS and Corynespora root rot of soybeans, citrus variegated chlorosis (CVC), Fusarium wilt of cotton, Verticillium wilt of potato, take-all root, crown, and stem blight of cereals, Fusarium root and crown rot, Fusarium head blight, Pythium root rot and damping off, Goss’ wilt of corn, and many more.) In Brazil, the new “Mad Soy Disease” is ravaging huge tracts of soybean acreage. Although scientists have not yet determined its cause, Don points out that various symptoms resemble a rice disease (bakanae) which is caused by Fusarium.
Corn dies young
In recent years, corn plants and entire fields in the Midwest have been dying earlier and earlier due to various diseases. Seasoned and observant farmers say they’re never seen anything like it. “A decade ago, corn plants remained green and healthy well into September,” says Bob Streit, an agronomist in Iowa. “But over the last three years, diseases have turned the plants yellow, then brown, about 8 to 10 days earlier each season. In 2010, yellowing started around July 7th and yield losses were devastating for many growers.” Bob and other crop experts believe that the increased use of glyphosate is the primary contributor to this disease trend. It has already reduced corn yields significantly. “If the corn dies much earlier,” says Bob, “it might collapse the corn harvest in the US, and threaten the food chain that it supports.”
A question of bugs
In addition to promoting plant diseases, which is well-established, spraying Roundup might also promote insects. That’s because many bugs seek sick plants. Scientists point out that healthy plants produce nutrients in a form that many insects cannot assimilate. Thus, farmers around the world report less insect problems among high quality, nutrient-dense crops. Weaker plants, on the other hand, create insect smorgasbords. This suggests that plants ravaged with diseases promoted by glyphosate may also attract more insects, which in turn will increase the use of toxic pesticides. More study is needed to confirm this.
Roundup persists in the environment
Monsanto used to boast that Roundup is biodegradable, claiming that it breaks down quickly in the soil. But courts in the US and Europe disagreed and found them guilty of false advertising. In fact, Monsanto’s own test data revealed that only 2% of the product broke down after 28 days. Whether glyphosate degrades in weeks, months, or years varies widely due to factors in the soil, including pH, clay , types of minerals, residues from Roundup Ready crops, and the presence of the specialized enzymes needed to break down the herbicide molecule. In some conditions, glyphosate can grab hold of soil nutrients and remain stable for long periods. One study showed that it took up to 22 years for glyphosate to degrade only half its volume!
So much for trusting Monsanto’s product claims. Glyphosate can attack from above and below. It can drift over from a neighbors farm and wreak havoc. And it can even be released from dying weeds, travel through the soil, and then be taken up by healthy crops. The amount of glyphosate that can cause damage is tiny. European scientists demonstrated that less than half an ounce per acre inhibits the ability of plants to take up and transport essential micronutrients (see chart). As a result, more and more farmers are finding that crops planted in years after Roundup is applied suffer from weakened defenses and increased soilborne diseases. The situation is getting worse for many reasons.
- The glyphosate concentration in the soil builds up season after season with each subsequent application.
- Glyphosate can also accumulate for 6-8 years inside perennial plants like alfalfa, which get sprayed over and over.
- Glyphosate residues in the soil that become bound and immobilized can be reactivated by the application of phosphate fertilizers or through other methods. Potato growers in the West and Midwest, for example, have experienced severe losses from glyphosate that has been reactivated.
- Glyphosate can find its way onto farmland accidentally, through drifting spray, in contaminated water, and even through chicken manure!
Imagine the shock of farmers who spread chicken manure in their fields to add nutrients, but instead found that the glyphosate in the manure tied up nutrients in the soil, promoted plant disease, and killed off weeds or crops. Test results of the manure showed glyphosate/AMPA concentrations at a whopping 0.36-0.75 parts per million (ppm). The normal herbicidal rate of glyphosate is about 0.5 ppm/acre. Manure from other animals may also be spreading the herbicide, since US livestock consume copious amounts of glyphosate”which accumulates in corn kernels and soybeans. If it isn’t found in livestock manure (or urine), that may be even worse.
If glyphosate is not exiting the animal, it must be accumulating with every meal, ending up in our meat and possibly milk. Add this threat to the already high glyphosate residues inside our own diets due to corn and soybeans, and we have yet another serious problem threatening our health. Glyphosate has been linked to sterility, hormone disruption, abnormal and lower sperm counts, miscarriages, placental cell death, birth defects, and cancer, to name a few. (See resource list on glyphosate health effects.)
Nutrient loss in humans and animals
The same nutrients that glyphosate chelates and deprives plants are also vital for human and animal health. These include iron, zinc, copper, manganese, magnesium, calcium, boron, and others. Deficiencies of these elements in our diets, alone or in combination, are known to interfere with vital enzyme systems and cause a long list of disorders and diseases. Alzheimer’s, for example, is linked with reduced copper and magnesium. Don Huber points out that this disease has jumped 9000% since 1990. Manganese, zinc, and copper are also vital for proper functioning of the SOD (superoxide dismustase) cycle.
This is key for stemming inflammation and is an important component in detoxifying unwanted chemical compounds in humans and animals. Glyphosate-induced mineral deficiencies can easily go unidentified and untreated. Even when laboratory tests are done, they can sometimes detect adequate mineral levels, but miss the fact that glyphosate has already rendered them unusable. Glyphosate can tie up minerals for years and years, essentially removing them from the pool of nutrients available for plants, animals, and humans. If we combine the more than 135 million pounds of glyphosate-based herbicides applied in the US in 2010 with total applications over the past 30 years, we may have already eliminated millions of pounds of nutrients from our food supply. This loss is something we simply can’t afford. We’re already suffering from progressive nutrient deprivation even without Roundup. In a UK study, for example, they found between 16-76% less nutrients in 1991, compared to levels in the same foods in 1940.
Livestock disease and mineral deficiency
Roundup Ready crops dominate US livestock feed. Soy and corn are most prevalent”93% of US soy and nearly 70% of corn are Roundup Ready. Animals are also fed derivatives of the other three Roundup Ready crops: canola, sugar beets, and cottonseed. Nutrient loss from glyphosate can therefore be severe. This is especially true for manganese (Mn), which is not only chelated by glyphosate, but also reduced in Roundup Ready plants (see photo). One veterinarian finds low manganese in every livestock liver he measures.
Another vet sent the liver of a stillborn calf out for testing. The lab report stated: No Detectible Levels of Manganese” in spite of the fact that the mineral was in adequate concentrations in his region. When that vet started adding manganese to the feed of a herd, disease rates dropped from a staggering 20% to less than ½%. Veterinarians who started their practice after GMOs were introduced in 1996 might assume that many chronic or acute animal disorders are common and to be expected. But several older vets have stated flat out that animals have gotten much sicker since GMOs came on the scene. And when they switch livestock from GMO to non-GMO feed, the improvement in health is dramatic. Unfortunately, no one is tracking this, nor is anyone looking at the impacts of consuming milk and meat from GM-fed animals.
Alfalfa madness, brought to you by Monsanto and the USDA
As we continue to drench our fields with Roundup, the perfect storm gets bigger and bigger. Don asks the sobering question: “How much of the hundreds of millions of pounds of glyphosate that have been applied to our most productive farm soils over the past 30 years is still available to damage subsequent crops through its effects on nutrient availability, increased disease, or reduced nutrient of our food and feed?” Instead of taking urgent steps to protect our land and food, the USDA just made plans to make things worse. In December they released their Environmental Impact Statement (EIS) on Roundup Ready alfalfa, which Monsanto hopes to reintroduce to the market. Alfalfa is the fourth largest crop in the US, grown on 22 million acres.
It is used primarily as a high protein source to feed dairy cattle and other ruminant animals. At present, weeds are not a big deal for alfalfa. Only 7% of alfalfa acreage is ever sprayed with an herbicide of any kind. If Roundup Ready alfalfa is approved, however, herbicide use would jump to unprecedented levels, and the weed killer of choice would of course be Roundup. Even without the application of glyphosate, the nutritional quality of Roundup Ready alfalfa will be less, since Roundup Ready crops, by their nature, have reduced mineral . When glyphosate is applied, nutrient quality suffers even more (see chart). The chance that Roundup would increase soilborne diseases in alfalfa fields is a near certainty. In fact, Alfalfa may suffer more than other Roundup Ready crops. As a perennial, it can accumulate Roundup year after year. It is a deep-rooted plant, and glyphosate leaches into sub soils. And “Fusarium is a very serious pathogen of alfalfa,” says Don.
“So too are Phytophthora and Pythium,” both of which are promoted by glyphosate. “Why would you even consider jeopardizing the productivity and nutrient quality of the third most valuable crop in the US?” he asks in frustration, “especially since we have no way of removing the gene once it is spread throughout the alfalfa gene pool.” It’s already spreading. Monsanto had marketed Roundup Ready alfalfa for a year, until a federal court declared its approval to be illegal in 2007. They demanded that the USDA produce an EIS in order to account for possible environmental damage. But even with the seeds taken off the market, the RR alfalfa that had already been planted has been contaminating non-GMO varieties. Cal/West Seeds, for example, discovered that more than 12% of their seed lots tested positive for contamination in 2009, up from 3% in 2008. In their EIS, the USDA does acknowledge that genetically modified alfalfa can contaminate organic and non-GMO alfalfa, and that this could create economic hardship. They are even considering the unprecedented step of placing restrictions on RR alfalfa seed fields, requiring isolation distances. Experience suggests that this will slow down, but not eliminate GMO contamination.
Furthermore, studies confirm that genes dotransfer from GM crops into soil and soil organisms, and can jump into fungus through cuts on the surface of GM plants. But the EIS does not adequately address these threats and their implications. Instead, the USDA largely marches lock-step with the biotech industry and turns a blind eye to the widespread harm that Roundup is already inflicting. If they decide to approve Monsanto’s alfalfa, the USDA may ultimately be blamed for a catastrophe of epic proportions. Please send a letter to USDA Secretary Tom Vilsack, urging him not to approve Roundup Ready alfalfa, and to fully investigate the damage that Roundup and GMOs are already inflicting.
International bestselling author and filmmaker Jeffrey M. Smith is the executive director of the Institute for Responsible Technology. His first book, Seeds of Deception: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You’re Eating, is the world’s bestselling and #1 rated book on GMOs. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, documents 65 health risks of the GM foods Americans eat everyday. To help you choose healthier, non-GMO brands, use the Non-GMO Shopping Guide.
“The Quest for The Cures … Continues” Thank you for all the support!
I want to say THANK YOU to everyone who watched 11 part docu-series, “The Quest for The CuresContinues.”
I was so happy that we reached such a large audience and had an overwhelmingly positive response.
In case you missed it, below are episodes 1 & 2.
And here is the amazing interview with my wife, Charlene.
Stay tuned for more to come in 2015. We might just go global. 😉
You may have heard the slogan, “Laughter is the best medicine.” I wholeheartedly agree. So, here’s a little humor to make you smile. 😉
OK, enough for this time. But stay tuned. My next monthly newsletter will have more great info.
And please remember that CANCER DOES NOT HAVE TO BE A DEATH SENTENCE!
Thanks and God bless.