Connect with us

Awareness

Is Eating Eggs Really Just As Bad As Smoking Cigarettes? A Deeper Look At The Claim Made By Vegan Activists

Published

on

Science, and in particular health science, has entered a new era. Since the emergence of powerful corporations who put profit before all else, science has, as the editor-in-chief of the Lancet stated a few years ago, “taken a turn towards darkness.” This has been the topic of discussion among many health professionals and scientists throughout the years, and numerous publications have also emerged showing the need for immediate attention, but it’s still something that has yet to be discussed or even publicized as it should within the mainstream. You can read more about that in an article we published regarding “peer-reviewed” science, and what that really means today, here.

advertisement - learn more

As a result, debates regarding various aspects that surround our human experience have emerged in abundance, and one of the most sensitive areas deals with our food — what we eat, how we eat it, and if what we’ve been taught for the past few decades is actually accurate. Given historical trends, it’s probably not, as the only constant of human knowledge and learning is that it changes and adapts all the time. Could the health benefits of eggs fit into the same category?

Recent studies over the past few years have been giving vegetarianism as well as veganism more credibility in the eyes of mainstream science. As Harvard Medical School recognizes“Studies are confirming the health benefits of meat-free eating. Nowadays, plant-based eating is recognized as not only nutritionally sufficient but also as a way to reduce the risk for many chronic illnesses.” 

The plethora of data that’s emerged has also justified the use of these findings in a clinical setting, and many doctors are now urging their patients to adopt a plant-based diet to treat and avoid several diseases, including heart disease and diabetes.

Take for example Michelle McMacken, an Assistant Professor of Medicine at NYU School of Medicine and the Director of the Bellevue Hospital Weight Management Clinic. She reveals the grim reality of trying to treat disease without addressing diet:

Day in and day out, I treated symptoms and blood test results related to diabetes, heart disease, high blood pressure, high cholesterol, fatty liver, osteoarthritis, and peripheral vascular disease — but I rarely got to the common root of these conditions. My approach was usually reactive rather than proactive. My patients didn’t get much better – the best I felt I could hope for was that their disease state was ‘managed’ and didn’t get worse.

advertisement - learn more

“Like most physicians,” she continues, she “had little to no nutrition instruction during [her] training, and [she] felt ill equipped to counsel” her patients with regard to their food.

But she did her research, attended conferences with like-minded practitioners, and has since seen an enormous change:

The results have been nothing short of tremendous, both for my patients and for me personally. No longer do I automatically reach for the prescription pad when I see a patient with diabetes and high cholesterol. . . . In just a short time, I’ve seen many patients avoid or decrease medications, prevent diabetes, lose weight, and reduce their cardiovascular risk by moving towards or fully adopting a plant-based diet.

Another example is Kim A. Williams, M.D., the former President of the American College of Cardiology who also adopted a vegan diet. He often sees patients who are overweight and struggling with hypertension, type 2 diabetes, and high cholesterol. One of the things he advises them to do specifically is to go vegan. He is also the Chairman of Cardiology at Rush University Medical Center in Chicago. His enthusiasm for a planet-based diet comes from his interpretation of medical literature, having investigated several studies proving that people who pursue vegetarian diets live longer than meat eaters and have lower rates of death from heart disease, diabetes, and kidney problems.

The list of studies and practitioners is long, so if you’re of the belief that a vegan or vegetarian diet is or can be harmful, the truth of the matter is, there is no scientific basis to support it. As far as what humans are “meant” to eat, that’s also a major debate within the scientific community, yet we are presented with one perspective from a young age, and proponents of the evolution theory also seem to use that argument quite a bit. An article by Rob Dunn written for Scientific American titled “Human Ancestors Were Nearly All Vegetarians” explores this issue from an evolutionary perspective, revealing how our guts might be evolved to perform best on a vegetarian diet. This perspective also complements all of the science that is emerging today.

The fact is, people go plant based for a number of reasons. These include losing weight, reducing their risk of heart disease, decreasing the number of pills they have to take, increasing their energy levels, and more. There are several reasons, and if you’re curious, here are nine things that happen when you stop eating meat.

What About Eggs? Can They Really Be Compared to Cigarettes? 

According to the perspectives presented above, eggs would fit into the same category. They have been promoted as both healthy and unhealthy at various stages, so perhaps moderation is the best answer? It’s difficult to say, particularly when you have multiple studies condemning the consumption of eggs, linking them to cancer and heart disease, and others praising the consumption of eggs, showing complete opposite results.

For example, a study published in 2011 found that daily consumption of cholesterol appeared to cut a woman’s life short as much as smoking 25 thousand cigarettes, or 5 cigarettes a day for 15 years.

Following up on their research a year later, a study published in the Journal of Atherosclerosis Research found that regular egg consumption could put your health at grave risk. Canadian researchers examined 1,231 patients with an average age of 62. They used ultrasound measurements of the carotid arteries to establish the presence and quantity of atherosclerotic plaque. Smoking was measured in “pack-years” and egg yolk consumption in “egg yolk-years.” The researchers discovered that eating one egg per day was just as bad for your heart as smoking five cigarettes per day.

A single large egg contains more than 180 mg of cholesterol, and the average American consumes almost five eggs per week, which suggests they are serious contributing factors to the number one killer in the U.S., heart disease.
A meta-analysis of 17 different studies showed that dietary cholesterol increases the ratio of total to HDL cholesterol, which implies that the favourable rise in HDL eggs create fails to compensate for the adverse rise in total and LDL cholesterol. Therefore, increased intake of dietary cholesterol from eggs may indeed raise the risk of coronary heart disease.
On the other side of the coin, there are studies showing that additional nutrients found within eggs could could actually help lower the risk of heart disease. Just as Harvard Medical School puts out information regarding the benefits of vegan/vegetarian diets, they also point to the fact that, when it comes to eggs, “Research on moderate egg consumption in two large prospective cohort studies (nearly 40,000 men and over 80,000 women) found that up to one egg per day is not associated with increased heart disease risk in healthy individuals.”
They also note that eggs were “previously associated with heart disease risk as a result of their high cholesterol content. However, a solid body of research shows that for most people, cholesterol in food has a smaller effect on blood levels of total cholesterol and harmful LDL cholesterol than does the mix of fats in the diet.”
However, despite pointing to these facts, they are also quick to mention a 2008 report which argues that eating one egg per day is generally safe for the heart, meaning it might not be, and that going beyond that could actually increase the risk of heart failure later in life. They also note the increased dangers for certain members of the population:
People who have difficulty controlling their total and LDL cholesterol may also want to be cautious about eating egg yolks and instead choose foods made with egg whites. The same is true for people with diabetes. In studies including the Nurses’ Health Study and Health Professionals Follow-up Study, heart disease risk was increased among men and women with diabetes who ate one or more eggs a day. For people who have diabetes and heart disease, it may be best to limit egg consumption to no more than three yolks per week.
We could go into an entirely separate debate here regarding cholesterol, the different types, and the controversy that surrounds it as well, but the issue is complex enough that it requires its own article.
Harvard also mentions that eggs are probably “not the optimal breakfast choice” but that they are “certainly not the worst, falling somewhere in the middle on the spectrum food choice and heart disease risk.” They still conclude with, “for those looking to eat a healthy diet, keeping intake of eggs moderate to low will be best for most, emphasizing plant-based protein options when possible.”
So, as you can see, even on the “pro-egg” side, if you want to call it that, of the scientific debate, precaution is still emphasized. This is something hard to ignore.
Vegan proponents also point to the many studies now emerging examining protein from animal sources compared to protein from plant-based sources.
According to Jim Morris, one of many competitive vegan bodybuilders, who has been vegan for most of his life, “The protein in animal products is filled with fats and chemicals and all sorts of stuff that’s harmful to you.”

A more recent study conducted by researchers at Harvard Medical School and Massachusetts General Hospital followed more than 130,000 people for 36 years, monitoring illnesses, lifestyles, diets, and mortality rates.

They found that substituting between 15g and 19g of animal protein, the equivalent of a single sausage, for legumes, pulses, nuts, and other planet protein, significantly decreased the risk of early death. Replacing eggs with plant-based protein also led to a 19% reduction in death risk.

Researchers found that a 10% higher intake of meat was associated with a 2% higher mortality rate and an 8% higher chance of cardiovascular death.

According to Dr. T. Colin Campbell, known for his work on the “China Study“:

What I did during the early part of my career was nothing more than what traditional science would suggest. I made the observation that diets presumably higher in animal protein were associated with liver cancer in the Philippines. When coupled with the extraordinary report from India showing that casein fed to experimental rats at the usual levels of intake dramatically promoted liver cancer, it prompted my 27-year-long study The China Project, of how this effect worked. We did dozens of experiments to see if this was true and, further, how it worked.

In the study, Campbell emphasizes his use of traditional criteria to decide what is a carcinogen (in regards to animal-based proteins) from the government’s chemical carcinogenesis testing program. Campbell also stated that, “this is not a debatable subject and the implications of this conclusion are staggering in so many ways.”

The study also showed that animal protein is very acidic, forcing the body to leach calcium and phosphorus from the bones to neutralize the acidity.

Other Factors to Consider, Beyond Science

Scientific fraud is another important issue to consider. While there is some science showing that certain nutrients found within eggs are healthy, that doesn’t take away from the fact that consumption of eggs is doing other things in the body, too. It reminds me of blood pressure pills, for example. Yes, they reduce blood pressure, but they also create a cascade of other negative health effects, much like statins for heart problems do.

Scientific fraud is seen at all levels, from dangerous prescription drugs being pushed onto the market to the FDA manipulating media and science press and approving foods as safe for consumption without adequate study. There are countless examples here to choose from. What we have today is an inundation of corporately influenced science.

Today, if studies are funded by big food corporations, and many of them are, we’re most likely looking at advertising rather than actual science. This is why it’s so important to consider the unbiased studies that are emerging every day that entirely contradict government nutritional guidelines.

When it comes to uncovering fraud, as linked just above, there are multiple examples. When it comes to the egg industry specifically, Dr. Michael Greger is the one to consult. He’s an American physician, author, and professional speaker on health issues. He used the Freedom of Information Act (FOIA) to uncover how public perception can be manipulated so that food corporations profit.  Take a look.

For more short videos on eggs, the industry, and the science, made by Greger, you can visit this page of his website.

How Eggs Are Mass Produced

Another thing to consider is animal cruelty. While there are some humane egg farmers, when it comes to the eggs we most commonly find in fast food restaurants and grocery stores, this is the harsh reality.

The following video by activist Erin Janus perfectly depicts what’s wrong with the way eggs are mass produced.

 

Related CE Articles:

These are a select few of many. Please sift through our website to read more if interested.

9 Things That Happen When You Stop Eating Meat

The Heart Disease Rates of Meat-Eaters Versus Vegetarians & Vegans. The #1 Killer In The US

Internal Medicine Physician Shares What Happens To Your Body When You Stop Eating Meat

A Very Informative TEDX Talk Sharing Pure Facts About Eating Meat That Some People Still Don’t Believe

What Would Native American Wisdom Say About Going Vegan/Vegetarian? Would It Agree or Disagree

Plant-Based Protein VS. Protein From Meat: Which One Is Better For Your Body

 

 

 

 

 

Start Your Free 7 Day Trial To CETV!

Due to the pressure of mass censorship, we now have our own censorship-free, and ad-free on demand streaming network!

It is the world's first and only conscious media network streaming mind-expanding interviews, news broadcasts, and conscious shows.

Click here to start a FREE 7-Day Trial and watch 100's of hours of conscious media videos, that you won't see anywhere else.

Advertisement
advertisement - learn more

Alternative News

12,000 Doctors Urge the FDA to Put Cancer Warnings on Cheese

Published

on

In Brief

  • The Facts:

    The Physicians Committee for Responsible Medicine (PCRM) recently submitted a citizen petition with the Food and Drug Administration (FDA) to change labeling on cheese to include a cancer warning.

  • Reflect On:

    Why have our federal health regulatory agencies and big food companies marketed dairy products as safe, healthy and necessary when the science clearly suggests otherwise.

What do doctors learn about nutrition in medical school? Shockingly and unfortunately, nothing. Why? Because nutrition does not bring in profit, and treating people with nutrition hasn’t seemed to be an option at all ever since the birth of the mainstream medical industry. The sad reality is that “the medical profession is being bought by the pharmaceutical industry, not only in terms of the practice of medicine, but also in terms of teaching and research. The academic institutions of this country are allowing themselves to be the paid agents of the pharmaceutical industry. I think it’s disgraceful.” – Arnold Seymour Relman (source)

Thankfully, things are changing and changing fast. A lot of people are taking their nutritional education into their own hands, and many doctors are also educating themselves on the power of nutrition through the plethora studies and clinical evidence that’s available out there.

One of the latest examples of doctors educating themselves comes from the Physicians Committee for Responsible Medicine (PCRM), who recently submitted a citizen petition with the Food and Drug Administration (FDA) to change labeling on cheese to include a cancer warning.

Why? Because based on the research, cheese, and dairy from the animal of another is not good, but bad for us. This reality may be hard for many to believe given the fact that it’s been one of the stable food groups for so long. It’s time we start recognizing that “nutritional education” that we grow up with is a product of the big food companies and marketing, it’s not backed by any science and more people are starting to become aware of what the science is actually showing us.

The petition states:

Dairy cheese contains reproductive hormones that may increase breast cancer mortality risk. (This sentence is what they want on dairy cheese products).

advertisement - learn more

High-fat dairy products, such as cheese, are associated with an increased risk for breast cancer. Components in dairy such as insulin-like growth factor (IGF-1) and other growth hormones may be among the reasons for the increased risk for cancer.

To ensure that Americans understand the potential significant risks, and resulting long-term costs, of consuming dairy cheese products, the FDA should ensure that the notice above is prominently placed on product packaging and labeling for all dairy cheese products.

I find it interesting that they mention IGF-1 growth hormone.

A 2015 study published in Cell Metabolism is one of multiple studies that points out:

Mice and humans with Growth Hormone Receptor/IGF-1 deficiencies display major reductions in age-related diseases. Because protein restriction reduces GHR-IGF-1 activity, we examined links between protein intake and mortality. Respondents (n=6,381) aged 50–65 reporting high protein intake had a 75% increase in overall mortality and a 4-fold increase in cancer and diabetes mortality during an 18 year follow up period. These associations were either abolished or attenuated if the source of proteins was plant-based.

The study above corroborates with a lot of other research showing that animal protein skyrockets IFG-1 growth hormone, thus leading to a wide variety of diseases, in the long term, including cancer. The interesting thing is that protein from plants, as the study points out, “abolished or attenuated” these associations “if the source of proteins was plant-based.”

Fasting has been shown to reduce the risk and even reverse many age related diseases, like Parkinson’s and Alzheimer’s. It’s also been shown to regenerate stem cells and slow down the overall aging process, much of that is due to the fact that fasting drops our IGF-1 growth hormone levels.

A recent study conducted by researchers in California and France found that meat protein is associated with a very sharp increased risk of heart disease, while protein from nuts and seeds is actually beneficial for the human heart.

The study is titled “Patterns of plant and animal protein intake are strongly associated with cardiovascular mortality: The Adventist Health Study-2 cohort,” It was a joint project between researchers from Loma Linda University School of Public Health in California and AgroParisTech and the Institut National de la Recherche Agronomique in Paris, France.

It was published in the International Journal of Epidemiology. The researchers found that people who ate large amounts of meat protein, which is a daily norm for many people, represented a portion of the human population that would experience a 60 percent increase in cardiovascular disease (CVD), while people who consumed large amounts of protein from nuts and seeds actually experienced a 40 percent reduction in CVD.

Dairy “Turning on Cancer.”

Doctor Colin Campbell. author of the “China Study”  discovered that animal protein (casein) can accelerate and “turn on” cancer, while plant based protein has the opposite effect.

“What I did during the early part of my career was nothing more than what traditional science would suggest. I made the observation that diets presumably higher in animal protein were associated with liver cancer in the Philippines. When coupled with the extraordinary report from India showing that casein fed to experimental rats at the usual levels of intake dramatically promoted liver cancer, it prompted my 27-year-long study The China Project, of how this effect worked. We did dozens of experiments to see if this was true and, further, how it worked.” – Dr Colin Campbell, (China Study)

Campbell is an American biochemist who specializes in the effect of nutrition on long term health. He is Professor Emeritus of Nutritional Biochemistry at Cornell University, he has a Ph.D. in nutrition, biochemistry, and microbiology. Scholars like Campbell and their work is so important in a world of medical education and academia that almost completely ignores nutrition.

Casein is the most relevant chemical carcinogen ever identified, make no mistake about it. (source)

Campbell went beyond mere correlation and found using animal studies he conducted that casein actually “turns on” cancer. When animals were fed a diet high in casein, the cancer increased dramatically. What’s even more interesting is when they decided to do a comparison using plant protein.

What we learned along the way is that we could turn on and turn off cancer. Turn it on by increasing casein consumption, turn it off by decreasing it or replacing it with plant protein. That was a really exciting thing that we could take nutrition and turn cancer on and off, I mean that, that was pretty startling. – Campbell (source)

The Takeaway

We are the only species on the planet that consumes the dairy of another animal after weaning.  The reduction of lactase activity after infancy is a genetically programmed event. Approximately 75 % of Earths population is lactose intolerant for a reason, because it’s perfectly natural. We are not meant to drink the milk of another animal and we had to evolve the gene to digest it.  The statistics vary from race to race and country to country but overall they show an abnormal amount of individuals who qualify. In some Asian countries, 90 percent of the population is lactose intolerant.

It seems the big food companies convinced us that it’s a requirement, and that it’s healthy. They used protein and calcium (both of which are present in a number of plant sources, for example) as mass marketing tools to push dairy products on the population in order to turn a very large profit, all at the health expense of human beings.

This is one of multiple examples off mass perception manipulation.

Start Your Free 7 Day Trial To CETV!

Due to the pressure of mass censorship, we now have our own censorship-free, and ad-free on demand streaming network!

It is the world's first and only conscious media network streaming mind-expanding interviews, news broadcasts, and conscious shows.

Click here to start a FREE 7-Day Trial and watch 100's of hours of conscious media videos, that you won't see anywhere else.

Continue Reading

Awareness

7 Ways to Prevent and Even Reverse Heart Disease with Nutrition

Published

on

In Brief

  • The Facts:

    This article was written by Sayer Ji. Founder of Greenmedinfo.com. Posted here with permission.

  • Reflect On:

    Heart disease, while still the #1 cause of mortality in the developed world, can be prevented and even reversed with nutritional interventions, according to a growing body of scientific research.

Considering that heart disease is the #1 cause of death in the developed world, anything that can prevent or reduce cardiac mortality, or slow or even reverse the cardiovascular disease process, should be of great interest to health professionals and the general public alike.

Sadly, millions are still unaware of the extensive body of biomedical literature that exists supporting the use of natural compounds for preventing and even reversing heart disease, which we have indexed on GreenMedInfo.com.

Instead, they spend billions of healthcare dollars annually on highly toxic cholesterol-lowering pharmaceuticals such as statin drugs which have known cardiotoxicity, among 300 other proven side effects, simply because their doctors told them to do so. Bad advice is the rule and not the exception here. For instance, after decades of recommending a so-called ‘low dose’ aspirin to prevent heart disease and stroke, the weight of evidence now points to it being a cause of significantly more harm than good: Doctors Reverse Decades Old Aspirin Recommendation: Deadly Risks Outweigh Benefits for Heart Disease & Stroke

So, with this in mind, let’s look at a small but significant sample of natural, food-based alternatives to these drugs through the lens of the clinical and biomedical literature itself.

Three Natural Substances that Reduce the Risk of Heart-Related Death

  • Omega-3 Fatty Acids: There is a robust body of research indicating that the risk of sudden cardiac death is reduced when consuming higher levels of omega-3 fatty acids. Going all the way back to 2002, the New England Journal of Medicine published a study titled, “Blood levels of long-chain n-3 fatty acids and the risk of sudden death,” which found: “The n-3 fatty acids found in fish are strongly associated with a reduced risk of sudden death among men without evidence of prior cardiovascular disease.” Another 2002 study, published in the journal Circulation, found that Omega-3 fatty acid supplementation reduces total mortality and sudden death in patients who have already had a heart attack.[i] For additional research, view our dataset on the topic of Omega-3 fatty acids and the reduction of cardiac mortality. It should be noted that the best-selling cholesterol drug class known as statins may actually reduce the effectiveness of omega-3 fats at protecting the heart. This has been offered as an explanation as to why newer research seems to show that consuming omega-3 fats does not lower the risk of cardiac mortality.
  • Vitamin D: Levels of this essential compound have been found to be directly associated with the risk of dying from all causes. Being in the lowest 25% percent of vitamin D levels is associated with a 26% increased rate of all-cause mortality.[ii] It has been proposed that doubling global vitamin D levels could significantly reduce mortality.[iii] Research published in the journal Clinical Endocrinology in 2009 confirmed that lower vitamin D levels are associated with increased all-cause mortality but also that the effect is even more pronounced with cardiovascular mortality.[iv] This finding was confirmed the same year in the Journal of the American Geriatric Society, [v] and again in 2010 in the American Journal of Clinical Nutrition.[vi]
  • Magnesium: In a world gone mad over taking inorganic calcium supplementation for manufactured diseases such as T-score defined “osteopenia” or “osteoporosis,”despite their well-known association with increased risk of cardiac mortality, magnesium’s role in protecting against heart disease cannot be overstressed. It is well-known that even the accelerated aging of the heart muscle experienced by those in long space flight is due to magnesium deficiency. In 2010, the Journal of Biomedical Sciences reported that cardiovascular risks are significantly lower in individuals who excrete higher levels of magnesium, indicating its protective role.[vii] Another study published in the journal Atherosclerosis in 2011 found that low serum magnesium concentrations predict cardiovascular and all-cause mortality.[viii] Remember that when you are looking to ‘supplement’ your diet with magnesium go green. Chlorophyll is green because it has a magnesium atom at its center. Kale, for example, is far better a source of complex nutrition than magnesium supplements. But, failing the culinary approach, magnesium supplements can be highly effective at attaining a therapeutic and/or cardioprotective dose.

For an additional list of compounds that may reduce cardiac mortality, including cocoa, tea, wine and yes, even cholesterol itself, view our Reduce Cardiac Mortality page.

advertisement - learn more

Four Natural Compounds Which May Unclog the Arteries

  • Pomegranate: this remarkable fruit has been found in a human clinical study to reverse the carotid artery thickness (i.e. blockage) by up to 29% within 1 year[ix] There are a broad range of mechanisms that have been identified which may be responsible for this effect, including: 1) lowering blood pressure 2) fighting infection (plaque in arteries often contains bacteria and viruses) 3) preventing cholesterol oxidation 4) reducing inflammation.[x]
  • Arginine: Preclinical and clinical research indicates that this amino acid not only prevents the progression of atherosclerosis but also reverses pathologies associated with the process. (see also: Clogged Arteries and Arginine). One of the mechanisms in which it accomplishes this feat is by increasing the production of nitric oxide which is normally depressed in blood vessels where the inner lining has been damaged (endothelium) resulting in dysfunction.
  • Garlic: Not only has garlic been found to reduce a multitude of risk factors associated with arteriosclerosis, the thickening and hardening of the arteries, but it also significantly reduces the risk of heart attack and stroke.[xi] In vitro research has confirmed that garlic inhibits arteriosclerotic plaque formation.[xii] Aged garlic extract has also been studied to inhibit the progression of coronary artery calcification in patients receiving statin therapy.[xiii] And let us not forget, garlic’s benefits are extremely broad. We have identified over 150 diseases that this remarkable culinary and medicinal herb has been confirmed to be of potential value in treating and preventing and which can be viewed here: Garlic Health Benefits.
  • B-Complex: One of the few vitamin categories that has been confirmed in human studies to not only reduce the progression of plaque buildup in the arteries but actually reverse it is B-complex. A 2009 study published in the journal Stroke found that high dose B-complex vitamin supplementation significantly reduces the progression of early-stage subclinical atherosclerosis in healthy individuals.[xiv] More remarkably, a 2005 study published in the journal Atherosclerosis found a B-vitamin formula decreased the carotid artery thickness in patients at risk for cerebral ischemia.[xv] Another possible explanation for these positive effects is the role B-vitamins have in reducing the production of homocysteine, an artery and otherwise blood vessel scarring amino acid.[xvi]

For additional research on artery unclogging substances visit our page dedicated to the topic Unclogging Arteries.

Additional Heart Unfriendly Things To Avoid

No discussion of preventing cardiac mortality would be complete without discussing things that need to be removed in order to reduce risk, such as:

  • NSAIDs: Drugs like aspirin, ibuprofen, and Tylenol, have well-known association with increased cardiac mortality. Review six studies on the topic here: NSAID Cardiotoxicity.
  • Statin Drugs: It is the height of irony that the very category of drugs promoted to millions globally as the standard of care for primary and secondary prevention of cardiovascular disease and cardiac mortality are actually cardiotoxic agents, linked to no less than 300 adverse health effects. Statin drugs have devastating health effects. Explore the research here: Statin Drug Health Effects.
  • Wheat: while this connection is rarely discussed, even by those who promote grain-free and wheat free diets, wheat has profound cardiotoxic potential, along with over 200 documented adverse health effects: Wheat Toxicity. And why wouldn’t it, when the very countries that eat the most of it have the highest rate of cardiovascular disease and heart-related deaths? For an in-depth explanation read our article: Wheat’s Cardiotoxicity: As Serious As A Heart Attack.

Finally, for additional research on the topic of heart health promoting strategies visit our Health Guide: Heart Health. Interested in healing an injured heart? Read about cardiac tissue regeneration: 6 Bodily Tissues That Can Be Regenerated Through Nutrition.


References

[i] Roberto Marchioli, Federica Barzi, Elena Bomba, Carmine Chieffo, Domenico Di Gregorio, Rocco Di Mascio, Maria Grazia Franzosi, Enrico Geraci, Giacomo Levantesi, Aldo Pietro Maggioni, Loredana Mantini, Rosa Maria Marfisi, G Mastrogiuseppe, Nicola Mininni, Gian Luigi Nicolosi, Massimo Santini, Carlo Schweiger, Luigi Tavazzi, Gianni Tognoni, Corrado Tucci, Franco Valagussa,. Early protection against sudden death by n-3 polyunsaturated fatty acids after myocardial infarction: time-course analysis of the results of the Gruppo Italiano per lo Studio della Sopravvivenza nell’Infarto Miocardico (GISSI)-Prevenzione. Circulation. 2002 Apr 23;105(16):1897-903. PMID: 11997274

[ii] Michal L Melamed, Erin D Michos, Wendy Post, Brad Astor. 25-hydroxyvitamin D levels and the risk of mortality in the general population. Arch Intern Med. 2008 Aug 11;168(15):1629-37. PMID: 18695076

[iii] W B Grant. An estimate of the global reduction in mortality rates through doubling vitamin D levels. Eur J Clin Nutr. 2011 Jul 6. Epub 2011 Jul 6. PMID: 21731036

[iv] Stefan Pilz, Harald Dobnig, Giel Nijpels, Robert J Heine, Coen D A Stehouwer, Marieke B Snijder, Rob M van Dam, Jacqueline M Dekker. Vitamin D and mortality in older men and women. Clin Endocrinol (Oxf). 2009 Nov;71(5):666-72. Epub 2009 Feb 18. PMID: 19226272

[v] Adit A Ginde, Robert Scragg, Robert S Schwartz, Carlos A Camargo. Prospective study of serum 25-hydroxyvitamin D level, cardiovascular disease mortality, and all-cause mortality in older U.S. adults. J Am Geriatr Soc. 2009 Sep;57(9):1595-603. Epub 2009 Jun 22. PMID: 19549021

[vi] Karl Michaëlsson, John A Baron, Greta Snellman, Rolf Gedeborg, Liisa Byberg, Johan Sundström, Lars Berglund, Johan Arnlöv, Per Hellman, Rune Blomhoff, Alicja Wolk, Hans Garmo, Lars Holmberg, Håkan Melhus. Plasma vitamin D and mortality in older men: a community-based prospective cohort study. Am J Clin Nutr. 2010 Oct;92(4):841-8. Epub 2010 Aug 18. PMID: 20720256

[vii] Yukio Yamori, Takashi Taguchi, Hideki Mori, Mari Mori. Low cardiovascular risks in the middle aged males and females excreting greater 24-hour urinary taurine and magnesium in 41 WHO-CARDIAC study populations in the world. J Biomed Sci. 2010;17 Suppl 1:S21. Epub 2010 Aug 24. PMID: 20804596

[viii] Thorsten Reffelmann, Till Ittermann, Marcus Dörr, Henry Völzke, Markus Reinthaler, Astrid Petersmann, Stephan B Felix. Low serum magnesium concentrations predict cardiovascular and all-cause mortality. Atherosclerosis. 2011 Jun 12. Epub 2011 Jun 12. PMID: 21703623

[ix] Sayer Ji, Research: Pomegranate May Reverse Blocked Arteries

[x] GreenMedInfo.com, Pomegranate’s Health Benefits

[xi] G Siegel, A Walter, S Engel, A Walper, F Michel. [Pleiotropic effects of garlic]. Wien Med Wochenschr. 1999;149(8-10):217-24. PMID: 10483684

[xii] Günter Siegel, Frank Michel, Michael Ploch, Miguel Rodríguez, Martin Malmsten. [Inhibition of arteriosclerotic plaque development by garlic]. Wien Med Wochenschr. 2004 Nov;154(21-22):515-22. PMID: 15638070

[xiii] Matthew J Budoff, Junichiro Takasu, Ferdinand R Flores, Yutaka Niihara, Bin Lu, Benjamin H Lau, Robert T Rosen, Harunobu Amagase. Inhibiting progression of coronary calcification using Aged Garlic Extract in patients receiving statin therapy: a preliminary study. Prev Med. 2004 Nov;39(5):985-91. PMID: 15475033

[xiv] Howard N Hodis, Wendy J Mack, Laurie Dustin, Peter R Mahrer, Stanley P Azen, Robert Detrano, Jacob Selhub, Petar Alaupovic, Chao-ran Liu, Ci-hua Liu, Juliana Hwang, Alison G Wilcox, Robert H Selzer,. High-dose B vitamin supplementation and progression of subclinical atherosclerosis: a randomized controlled trial. Stroke. 2009 Mar;40(3):730-6. Epub 2008 Dec 31. PMID: 19118243

[xv] Uwe Till, Peter Röhl, Almut Jentsch, Heiko Till, Andreas Müller, Klaus Bellstedt, Dietmar Plonné, Horst S Fink, Rüdiger Vollandt, Ulrich Sliwka, Falko H Herrmann, Henning Petermann, Reiner Riezler. Decrease of carotid intima-media thickness in patients at risk to cerebral ischemia after supplementation with folic acid, Vitamins B6 and B12. Atherosclerosis. 2005 Jul;181(1):131-5. Epub 2005 Feb 16. PMID: 15939064

[xvi] Claudio Maldonado, Chirag V Soni, Nathan D Todnem, Sathnur Pushpakumar, Dorothea Rosenberger, Srikanth Givvimani, Juan Villafane, Suresh C Tyagi. Hyperhomocysteinemia and sudden cardiac death: potential arrhythmogenic mechanisms. Curr Vasc Pharmacol. 2010 Jan;8(1):64-74. PMID: 19485933

Originally published: 2018-08-05

Aritcle updated: 2019-07-24


Start Your Free 7 Day Trial To CETV!

Due to the pressure of mass censorship, we now have our own censorship-free, and ad-free on demand streaming network!

It is the world's first and only conscious media network streaming mind-expanding interviews, news broadcasts, and conscious shows.

Click here to start a FREE 7-Day Trial and watch 100's of hours of conscious media videos, that you won't see anywhere else.

Continue Reading

Alternative News

United States Drinking Water Pollution Could Cause 100,000 Cancer Cases

Published

on

In Brief

  • The Facts:

    A new study has found United States drinking water pollution could cause 100,000 cancer cases.

  • Reflect On:

    What will it take for us to clean up our planet and our waterways? Why are we always focused on raising money for cancer treatment instead of creating awareness about the many causes of cancer?

While the push for reducing carbon emissions is stronger than ever, there are plenty of environmental issues that deserve just as much, if not more, attention. One of those issues is the pollution of our water systems. This is a global problem that plagues the entire planet, and North America is no exception. In Canada, for example, First Nations reserves have some of the worst drinking water in the world. It’s terrible and makes absolutely no sense at all.

Water contamination in the United States is at an all-time high, which was further illustrated by a new study published in the Journal Heliyon. The study looked at 22 cancer-causing compounds that researchers found in 48,363 U.S. municipal water systems, and is the first of its kind to contemplate the total cancer risk from the mixture of these chemical components that’ve been found in tap water. It’s important to note that the study did not include the approximately 13.5 million people that are currently on private well water.

The study concludes:

Overall, state- and national-level cumulative cancer risks due to carcinogenic water contaminants are similar in magnitude to the risks reported for carcinogenic air pollutants. Thus, improving water quality at the tap and investing in measures for source water protections represent opportunities for protecting public health and decreasing potential disease incidence due to environmental pollution.

“We’re seeing cancer risk estimated at about 100,000 cases for the U.S.– due to drinking water contaminants at levels that currently meet requirements,” lead author, Sydney Evans, a science analyst at the Environmental Working Group, told EHN.

The astonishing thing is that the chemical water contaminates actually meet the safety requirements. It appears that safety requirements that’ve been set by our federal health regulatory agencies need to be adjusted. At the end of the day, is there really a safe level of harmful chemical contamination? The obvious answer is no.

advertisement - learn more

“Water at the legal limit may still hold health risks,” Evans said.

The 100,000 cancer cases estimate is the calculated risk of people drinking water over a lifetime. In the United States, there are approximately 300 million people who access their water from community water systems, which is a large majority of the US population. According to the authors, we’re talking about 4 lifetime cancer cases per 10,000.

That may not seem like a large number to some, but it is, especially when you consider all of the other environmental contaminants that have been linked to cancer like everyday household products, pesticides and herbicides like RoundUp that are now found on many of our foods, not to mention electromagnetic radiation, processed foods, sugar (high fructose corn syrup), air pollution, and a host of other factors that have been strongly linked to cancer.

There are many such studies on public water systems in America. According to an Environmental Working Group’s review of government water analysis, 75% of America’s drinking water is ridden with cancer-causing hexavalent chromium or chromium-6. And 200 million Americans are currently being exposed to it.

Chromium-6 is a heavy metal categorized as a Group 1 carcinogen by the World Health Organization. The same heavy metal Erin Brockovich brought to attention–it’s a by-product of industrial manufacturing and is known to cause cancer even in minute concentrations. Indeed, California scientists labelled it dangerous when it surpasses a mere 0.02 parts per billion—the equivalent of one drop of water in an Olympic-sized swimming pool.

Bottled water isn’t much better, and also contributes to pollution.

Even antidepressant drugs, making their way through an increasing number of people’s bodies, getting excreted in small amounts into their toilets, and moving through the wastewater treatment process to lakes and rivers, have been found in multiple Great Lakes fish species’ brains. (source)

Research has exposed that no level of toxins is completely safe in your water. A two-year study conducted by the National Toxicology Program (2008) concluded that drinking water with traces of chromium-6 resulted in cancer among the test subjects.

Yes, we can protect ourselves from these risks by eating healthy, drinking clean water, and maintaining a healthy lifestyle, but it’s really getting out of hand. One of the main concerns is that people are constantly raising money for cancer, but that money isn’t being used to combat these issues. The disease has become a popular hashtag without any of these supposed cancer activists creating awareness on the actual causes of cancer.

Cancer is Not Just A Stroke of Bad Luck

Cancer is not just a stroke of bad luck. We know there are many environmental factors, products and services that can cause cancer. It would be interesting to see a similar study done, but one that took into account the dozens upon dozens of factors that are clearly contributing to rising cancer rates. Why aren’t cancer activists creating awareness about this? Why is the cancer industry constantly trying to raise money for cancer, while at the same time ignoring a number of potential treatments that can’t be patented by big pharmaceutical companies? These are all very important questions to ask.

The Takeaway

Real cancer awareness is about educating others on the alternative treatment methods suppressed by big pharma and creating awareness about the known causes of cancer. It’s not just about raising money, so next time you or someone you know donates or wants to raise awareness, point them in the direction of the known environmental pollutants, foods, products and services that are clearly contributing to the massive cancer epidemic our world is experiencing. The best type of activism is a healthy lifestyle, and it starts with you.

Start Your Free 7 Day Trial To CETV!

Due to the pressure of mass censorship, we now have our own censorship-free, and ad-free on demand streaming network!

It is the world's first and only conscious media network streaming mind-expanding interviews, news broadcasts, and conscious shows.

Click here to start a FREE 7-Day Trial and watch 100's of hours of conscious media videos, that you won't see anywhere else.

Continue Reading
advertisement - learn more
advertisement - learn more

Video

Pod

Censorship is hiding us from you.

Get breaking conscious news articles sent directly to your inbox!

Choose your topics of interest below:

You have Successfully Subscribed!