Vegetarian Science
Caffeine the legal addiction
More legal addictions - chocolate
Truth or dairy
Butter or Margarine
Oils Aint Oils
Processed & lacking nutrition
Sugar "white man's opium'
Meat & Poultry the facts
Micro Waved Foods
Water vs. Coca Cola

MEAT EATER

• Has claws

• No claws

• No claws

• No skin pores, perspires through tongue

• Perspires through skin pores

• Perspires through skin pores

• Sharp front teeth for tearing, no flat molar teeth for grinding

• No sharp front teeth, has flat rear molars

• No sharp front teeth, has flat rear molars

• Intestinal tract 3 times body length so rapidly decaying meat can pass out quickly

• Intestinal tract 10 – 12 times body length

• Intestinal tract 10 – 12 times body length

• Strong hydrochloric acid in stomach to digest meat

• Stomach acid 20 times less strong than meat eaters

• Stomach acid 20 times less strong than meat eaters

Digesting Meat: 

Once within the stomach, meat requires digestive juices high in hydrochloric acid.  The stomach of humans and herbivores produce acid less than one-twentieth the strength of that found in carnivores.
Another crucial difference between the meat-eater and the vegetarian is found in the intestinal tract, where the food is further digested and nutrients are passed into the blood.  A piece of meat is just part of a corpse, and its putrefaction creates poisonous wastes within the body.

Therefore meat must be quickly eliminated.  For this purpose, carnivores possess alimentary canals only three times the length of their bodies.  Since man, like other non-flesh eating animals, has an alimentary canal twelve times his body length, rapidly decaying flesh is retained for a much longer time, producing a number of undesirable toxic effects.
One body organ adversely affected by these toxins is the kidney.  This vital organ, which extracts waste from the blood, is strained by the overload of poisons introduced by meat consumption.
 
Even moderate meat-eaters demand three times more work from their kidneys than do vegetarians.  The kidneys of a young person may be able to cope with this stress, but as one grows older the risk of kidney disease and failure greatly increases.      

Most of us would say we're not addicts. We don't smoke cigarettes (or any other substance): we don't drink much alcohol: we don't inject or snort anything into our bodies, and we're not that keen on gambling. Most of us go about living our lives moderately and fairly in control.
But what about that cup of coffee or tea you need in the morning before you wake up; or even the chocolate biscuit (or two) that you have after dinner each evening? Could you go without them - giving them up easily without a terrible craving that takes all your willpower to fight? The chances are you'll find it hard - becacause you may be addicted to caffeine.

Caffeine is an addictive drug; it tricks your body into producing adrenaline, which in turn makes you feel more alert. It operates using the same mechanisms that amphetamines, cocaine, and heroin use to stimulate the brain. On a spectrum, caffiene's effects are mild than these drugs, but it manipulates the same channels, and that is one of the things that gives caffeine its addictive disposition.
As an experiment, people have attempted to give up drinking coffee and each time they say it produces some of the worst headaches imaginable. Not for a day or two for a few weeks!
It's a powerful drug that can creep up on you and while you may not have to commit a crime to get your next fix, it's still unnerving to realise just how strong a grip a substance can have on you.

COW'S MILK:
All animal's milks are designed for the particular species that secretes them. No animal continues to drink (or supply for that matter), milk throughout its life. Approximately 80% of Asians, Negroid and an even greater number of Australian Aborigines are severely allergic to cow's milk.
When we develop teeth, it is time to stop breast feeding. Just ask any lactating mother. The enzyme we use to digest lactose, which is milk sugar, is lactase. This enzyme rapidly reduces in quantity as we develop a full set of teeth.
Milk in it's natural state is a living tissue, and goes from producer to consumer, without contacting light, air or leaving the body temperature; a living tissue transplant. Pasturisation and homogenisation, condensing and flavouring all result in a fragmented product.

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure
out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings.

DO YOU KNOW...the difference between margarine and butter?

Read on to the end... gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few only because they are added!

Butter tastes much better than margarine and it can enhance the flavors of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years.

And now, for Margarine...Very high in trans fatty acids.Triple risk of coronary heart disease.
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)Increases the risk of cancers up to five fold.Lowers quality of breast milk.

Decreases immune response.

Decreases insulin response.And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC...This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).You can try this yourself:
Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things:
* no flies, not even those pesky fruit flies will go near it (that should tell you something)
* it does not rot or smell differently because it has no nutritional value; nothing will grow on it

Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic.
Would you melt your Tupperware and spread that on your toast?

The Proven Dangers of Microwaves

Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash.

Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn't have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been "officially" released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.
The purpose of this report is to show proof - evidence - that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food - in blissful ignorance - without knowing the effects and danger of doing so.

How do microwave ovens work?
Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.
Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity.
In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second.

All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism".
By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don't create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Scientific evidence and facts
In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states,
"A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.

One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.
Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."

The Swiss clinical study
Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.

In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.
Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small, but well controlled, study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach: (1) raw milk; (2) the same milk conventionally cooked; (3) pasteurized milk; (4) the same raw milks cooked in a microwave oven; (5) raw vegetables from an organic farm; (6) the same vegetables cooked conventionally; (7) the same vegetables frozen and defrosted in a microwave oven; and (8) the same vegetables cooked in the microwave oven. Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations.

Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food. According to Dr. Hertel,
"Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.

"This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature. Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.
Of all the natural substances -- which are polar -- the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated -- friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency -- they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced."
The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition - decay - as a direct result of radiation.

Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. Isn't that a bit odd? They're more concerned with studies on what happens if the door on a microwave oven doesn't close properly. Once again, common sense tells us that their attention should be centered on what happens to food cooked inside a microwave oven. Since people ingest this altered food, shouldn't there be concern for how the same decayed molecules will affect our own human biological cell structure?
Industry's action to hide the truth.

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a "gag order" against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for "interfering with commerce" and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years.
Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. The European Court of Human Rights also ruled that the "gag order" issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

Carcinogens in microwaved food
In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.
The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here's a summary of some of the results:
Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
Decrease in nutritional value
Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.

Microwave sickness is discovered
The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950's. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.
In Robert O. Becker's book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called "microwave sickness." On page 314, Becker states:
"It's [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks]."
According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:
Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
An increased rate of cancer cell formation was observed in the blood.
Increased rates of stomach and intestinal cancers were observed.
Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

http://www.herbalhealer.com/microwave.html

Coca-Cola: Tales from the Crypt
01/30/2004 13:55
Everyone is aware how important water is for our bodies. However, not all liquids are good for us.
One should take a closer look at the following information. 
Water vs. Coca Cola!

Water
75% of Americans suffer from chronic dehydration (the same can probably be said about half of the world"s population). 37% of Americans practically do not feel thirsty at all. They often tend to mistaken thirst for hunger.
Interestingly, even insignificant dehydration is capable of slowing one's metabolism by 3%. A study conducted in Washington indicated that one glass of water can help almost 100% of dieting individuals to get rid of constant headaches.
Dehydration is also a number one cause of daily weariness. Preliminary studies also indicate that consumption of 8-10 glasses of water per day can significantly reduce back pains and muscle aches in nearly 80% of people suffering from such conditions. If a person looses even 2% of his bodily fluids, this may weaken his short term memory, impair his ability to perform even the simplest mathematical calculations as well as disable him to be able to concentrate on his work.
By drinking up to 5 glasses of water daily you significantly reduce the risk of rectum cancer by 45 %.
You also reduce the risk of breast cancer by 75% and bladder cancer by 50%.
How many glasses of water do you drink per day?

Coca-Cola.the sweetest Nectar
American highway Patrol in many States in equipped with two gallons of Cola to wash away blood from streets after accidents.
Place a piece of steak in a plate with Cola and wait. In two days it will no longer be there.
If you decided to clean your bathroom, pour one can of Cola into the sink and leave it there for an hour. Citric acid in the drink will soon destroy all stains.
To get rid of rust from the chrome bumper of your car, simply wipe it with tin foil soaked in Cola.
In order to clean a rusty bolt, simply soak your sponge in Cola and cover the bolt with it for several minutes.
In order to clean your clothes, pour a can of Cola right onto the entire pile of dirty clothes, add a bit of detergent and place it in the washing machine.
Cola can also be used to clean your windshield.Some facts to consider:
Phosphoric acid is one of the main ingredients of Coca Cola. Its Ph equals to 2.8. It is capable to dissolve your nails in 4 days.
Coca Cola is being transported in special trucks made of special rust-proofing coating.
Do you still crave for that can of Coke???  
   
Source: IsraLife

Here's Scary News About Soda:

Drinking carbonated beverages from Dr. Pepper to Diet Coke, which are easily available in many middle school and high school vending machines, is the major cause of tooth erosion in teenagers, reports Reuters. This occurs when the protective enamel coating on teeth wears away.

Dental erosion is different from tooth decay, which is due to lots of sugar. Instead, erosion is caused by acidic substances in the drinks, which is why even diet soft drinks are harmful. Erosion not only weakens the teeth, but also can cause thinning or chipping of the tooth edges.

Researchers from Britain's Birmingham University have published some sobering statistics:
• Drinking four or more glasses of fizzy drinks a day raises a 12-year-old's chances of suffering tooth erosion by 252 percent.
• Heavy consumption of soda pop by 14-year-olds increases the risk of tooth erosion to 513 percent.

"This research identifies fizzy drink as by far the biggest factor in causing dental erosion among teenagers," lead study author Dr. Peter Rock told Reuters. "Drinking fizzy drinks only once a day was found to significantly increase a child's chances of suffering dental erosion."

How many sodas does your teenager drink each day? Did you know it could cause tooth erosion? If you had no clue, you're not alone. Most parents don't understand the difference between erosion and decay and even fewer know soft drinks can erode their children's teeth.

What's a teenager to do? Drink Water instead.

The study findings were published in The British Dental Journal