Health News
Coca-Cola Working To Rewrite Science PDF Print E-mail
Thursday, July 28, 2011

On the heels of the recent hearings on food dyes, one company seeks to rewrite both history and science.

The Coca-Cola Company and the American Dietetics Association are launching a campaign to try to ensure that dietitians are "taught" that food additives do not have any harmful effects. The additives being singled out are dyes, sugar, fake sweeteners and fluoride; such concerns, according to the Coca-Cola Company Beverage Institute for Health and Wellness, are simply urban myths. Let's see -- which additives are likely to be found in the many beverages sold by the Coca-Cola Company? Dyes, sugar, fake sweeteners and fluoride. The goal is for dietitians to assure worried parents that their children will not be harmed by consuming the additive-filled foods.

The nonprofit Alliance for Natural Health (ANH) has blown the whistle on this latest maneuver. For details, visit

Before a registered dietitian can earn Continuing Professional Education unit credits, they must accept the ADA and Coke's beliefs that these additives are not harmful and that studies do not link them to numerous problems including ADHD.

Sadly, the ADA has a long history of fighting the work we do in the Feingold Association, and of accepting money from manufacturers of junk food.

The Dietetics Association is also continuing their campaign to get rid of the competition. They are working to gain control over the granting of credentials to anyone who seeks to provide nutritional information.

Directing the effort is Dr. Ronald Kleinman, an associate professor of pediatrics at Harvard, and the recipient of money from various industries, including Mead Johnson, Nestle, and the Sugar Association.

Reprinted from Pure Facts, the newsletter of the Feingold Association of the United States,

The Unbelievable Story of Dr. Burzynski and the FDA PDF Print E-mail
Written by Michael McCaffrey   
Sunday, June 26, 2011

As you may know, the FDA has sometimes unfortunately showed it's interests in favor of big corporations over our health.

Nothing illustrates this more plainly then the newly released documentary "Burzynski: Cancer Is Serious Business" where a medical doctor discovers a much less destructive and painful method for curing cancer vs chemo and radiation.

He started with the worst cases of cancer: child brain tumors (which has a 99% fatality rate). His success is real and scientifically documented. Why does the FDA do everything in its power to shut down Dr. Burzynski's operation? You'd be surprised and frankly disappointed as to why.

And for a limited time, this engaging 1 hour 48 minute movie is viewable for free. We have no idea how long this engaging 1 hour 48 minute movie will remain available for free, so watch it now! Then send your friends and family to see it.

And please tell everyone about this movie. Better yet, buy the movie for yourself and everyone you know. You'll be helping our sisters, brothers, and friends who are unfortunate enough to be diagnosed with cancer.

Burzynski: Cancer Is Serious Business from BurzynskiMovie on Vimeo.

If the above video is not working, it means that this movie is no longer available for free. However, you can view the first 36 minutes here.
Raw Milk Alert and Legislative Updates PDF Print E-mail
Written by Michael McCaffrey   
Tuesday, May 31, 2011

Raw Milk Alert

If you know the health benefits of consuming raw milk, you probably also know that the FDA is not supportive of your access to it. Government raids on Amish farmers and other unconventional sources of raw milk remind us of this unfortunate fact.

However, there was quite a rally in Washington DC this past month in support of raw milk (see video below) and a new bill (HR1830) was introduced by Ron Paul that needs our support.

And speaking of this bill, our friends at the Farm-to-Consumer Legal Defense Fund are collecting signatures for a petition to support this legislation.  It would allow the shipment and distribution of unpasteurized milk and milk products for human consumption across state lines. This legislation removes an unconstitutional restraint on farmers who wish to sell or otherwise distribute, and people who wish to consume, unpasteurized milk and milk products.

Please take a moment to sign the Farm-to-Consumer Legal Defense Fund petition here

If the Raw Milk Debate is new to you, this video should help you get up to speed on this important issue:


For more information about fresh milk visit the Weston A. Price Foundation or to find a source near you, visit the Real Milk website.

Other Legislative Updates

As you recall, the Center for Processed-Free Living submitted its science and your online petition signatures to the FDA Food Advisory Committee recently in preparation of their meeting discussing a link between children's consumption of synthetic color additives in food and the adverse effects on child behavior. Unfortunately, despite our efforts and the efforts of many including the Center for Science in the Public Interest, the FDA did not agree with our findings. We, many U.S. consumer advocacy non-profits, and many European countries see the science differently and we will continue to fight this issue.

However, we do have one win that you helped us with the defeat of AZ HB 2490. If passed, this legislation would have eliminated the ability for Arizona cities and counties to address childhood obesity and address the effect of joining kids toys with trans-fat laden fare. Fortunately, last minute calls into the state legislature stopped this bill in its tracks, so thank you again for your efforts and support!!

Become a Certified Processed-Free Facilitator! PDF Print E-mail
Written by Michael McCaffrey   
Monday, May 02, 2011

Become a Certified Processed-Free Facilitator!

Do you:

Aspire to join Dee's revolution and be an agent of change with childhood obesity?

Desire a purpose-driven life of teaching others how to live processed-free?

Want to earn money while doing what you love?

Wish to expand your offering to clients and patients who could benefit from education about how to live processed-free?

Feel you are ready to really grow both personally and professionally?

Then CLICK HERE for the complete information packet about the program or CLICK HERE for Registration Information

Resist the Drug-Resistant Staph in Meat the Natural Way PDF Print E-mail
Written by Dee McCaffrey, CDC   
Thursday, April 28, 2011

As if eating meat wasn't already a concern for many health-conscious Americans, a recent study adds fuel to the mounting body of evidence that should convince more people to be very picky about what they eat; especially if it's turkey, chicken, beef or pork.

But if you just can't bring yourself to give up eating meat, I'll give you some tips for how you can make sure that you don't succumb to the effects of the recent study showing a prevalence of staph bacteria in grocery store meats.

Nearly Half of All U.S. Meat and Poultry Widely Contaminated with Staph Bacteria

According to a nationwide study published in the journal Clinical Infectious Diseases by the Flagstaff, Arizona-based Translational Genomics Research Institute (TGen) and Northern Arizona University, meat and poultry products purchased at grocery stores in five U.S. cities were frequently contaminated with strains of drug-resistant staph bacteria that can cause skin infections and other diseases.

In order to measure the average consumer's exposure, researcher bought 136 packages of ground beef, chicken breasts and thighs, pork chops and ground pork, and ground turkey. The samples were purchased from 26 grocery stores in Flagstaff, Los Angeles, Chicago, Fort Lauderdale, Fla., and Washington, D.C. under 80 different brand names.

The meat was analyzed for the presence of Staphylococcus aureus (commonly called "S. aureus" or "staph" for short), because staph has been found in the past in several food-animal species. The study found that nearly half (47 percent) of all meat and poultry samples tested contained an unexpectedly high rate of the disease- causing bacteria.

A second round of testing was conducted to determine which strain of staph was on the meat, and then they did a third round, testing the staph against five important classes of antibiotics, to see whether the staph they had found was resistant.

Fifty-Two Percent Contain SuperBugs!

The tests showed that it was very resistant.  The results showed that 52 percent of the contaminated meats contained superbugs, meaning the bacteria were resistant to multiple classes of antibiotics.  The bottom line is that multi-antibiotic resistant Staph bacteria were found in about one out of every 4 samples of meat, chicken or turkey.

The antibiotics to which the staph was resistant included penicillin and ampicillin; erythromycin; tetracycline; oxacillin, the more modern form of the drug methicillin; the drug combination quinupristin/dalfopristin, known as Synercid; the fluoroquinolones levofloxacin (Levaquin) and ciprofloxacin (Cipro); and the last-resort drugs for very serious staph infections vancomycin and daptomycin. One staph bacteria was resistant to nine different antibiotics.

Of the meat samples, the turkey samples contained the highest rate of resistance (77 percent), followed by the pork samples (42 percent), the chicken samples (41 percent), and the beef samples (37 percent).  There goes our argument that turkey is healthier than beef!

It's the Meat, Stupid!

Meat-industry officials say this is not a particularly alarming study and are claiming that there is nothing to worry about.  They say this type of bacteria is common and widespread, even healthy individuals may carry it on the skin or nose.  It can be spread in community settings such as hospitals, fitness centers or among people who live in crowded conditions.  If found on meat, it should be destoyed if the meat is cooked properly, though it is possible to spread meat-borne bacteria through improper handling and sanitation in the kitchen.

Staph infections often cause minor skin infections, but infections can worsen and spread to the bloodstream, urinary tract, lungs or heart, according to the Mayo Clinic.

The truth that meat-industry officials and American meat-eaters alike don't want to face is that conditions in modern industrial farms are inhumane for the animals and jeopardize our human food supply.  Because the animals are packed together with little room to move, they are continuously fed low doses of antibiotics in their food and water and are a breeding ground for drug-resistant bacteria to spread like wildfire.

Lance Price, the TGen scientist who led the study, said "This is the first study to show that antibiotic-resistant staph is highly prevalent in the American food supply."

And while the meat-industry officials claim that staph is common and widespread, Price added, "There's an important second point: We found that each of the meat and poultry types had their own distinctive staph on them. That provides strong evidence that food-animals were the primary source of the resistant staph. The source wasn't human contamination of the meat at slaughter, or when it was packaged for retail sale."

Nature's Antibiotics

So what should you do to make sure that you don't get infected with a source of antibiotic-resistant staph bacteria?  Eat only antibiotic-free meats and poultry, and eat an abundance of natural anti-bacterial foods!

Animals that are raised without antibiotics are not as susceptible, but it is equally important to eat more plant foods that naturally possess potent antibiotic properties. 

According to Sandra Cabot, M.D., antibiotic drugs may not work efficiently against bacterial infections for several reasons, one of which is that the organism may be resistant to antibiotic drugs.  Bacterial infections in unhealthy tissues can continue to release bacteria or other pathogenic micro-organisms into the bloodstream where they flourish, causing such things as abscesses and heart disease.  To kill of the bacteria, we must revitalize the dead and infected tissue and fight the micro-organisms with natural antibiotics.  Interestingly, these infections do not become resistant to the powerful action of these natural antibiotics:

  • Garlic has a long history of use as an infection fighter and has been referred to as "Russian Penicillin" to denote its antibacterial properties.  Chopping or crushing garlic stimululates the enzymatic process that converts the phytochemical alliin into the sulfur-containing compound allicin, which is largely responsible for garlic's ability to fight infections as well as its pungent odor.  Allicin has been shown to be effective not only against common infections, such as colds, flu, stomach viruses, and Candida yeast, but also against powerful pathogenic microbes, including tuberculosis and botulism.
  • Onion is also a natural antibiotic and can reduce catarrh and infected mucus.  Onions are contain a variety of sulfur compounds that provide health benefits.  Like garlic, onions contain alliin which is released when an onion is cut or crushed. Although not nearly as valued a medicinal agent as garlic, onion has been used almost as widely.
  • Coconut Oil contains medium-chain fatty acids that have antibacterial, antiviral and antiprotozoal effects. The medium-chain fatty acids in coconut oil, especially lauric acid, help destroy pathogens by dissolving the lipids and phospholipids in the fatty envelope surrounding them, resulting in disintegration. The only other abundant source of lauric acid is human breast milk.  A good amount of coconut oil is 2 Tablespoons per day, more if needed to fight an infection.
  • Cinnamon and Raw Honey together can produce a well-rounded antibiotic effect.  Cinnamon is a good antifungal and antibacterial agent. The healing properties of cinnamon are from the essential oils found in its bark. Dr. Nizar Haddad, director of the Bee Research Unit at the National Center for Agricultural Research and Technology Transfer in Jordan, says that honey has been used for over 2,000 years to suppress the growth of bacteria and fungus. It is active against at least 60 strains of bacteria.
  • Watercress has high levels of sulfur, which act as a natural antibiotic cleanser.
  • Horseradish helps helps protect against food-borne illness. The pungent chemical allyl isothiocyanate, formed when horseradish is cut, is the active constituent responsible for its antibacterial effects.
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Nutritional Advice That Made Sense JohnBogumill

Within eight weeks I went from 215 to 180 pounds. I know that this is a plan for life - and, it is a very good life.Read More


Her Plan Made So Much Sense Kathy Kopack
As a certified personal trainer, I found it embarrassing that I could not lose those extra pounds of middle-age fat.


I Rave About This Plan ColleenPolitiAFTERsmall

I was referred to Dee for treatment of my arthritis by a doctor whose arthritis was helped from following Dee's Plan. *Everyone is unique, so results may vary.Read More


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