Say No to Microwaves

When microwaves were first invented, there was a real uproar about them, but alas, corporate greed won out.
Here's an article from Mike Adams

Microwave ovens destroy the nutritional value of your food

by Mike Adams

The rise of widespread nutritional deficiencies in the western world correlates almost perfectly with the introduction of the microwave oven. This is no coincidence. Microwave ovens heat food through a process of creating molecular friction, but this same molecular friction quickly destroys the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

In other words, eating raw broccoli provides you with natural anti-cancer medicine that's extremely effective at halting the growth of cancer tumors. But microwaving that broccoli destroys the anti-cancer nutrients, rendering the food "dead" and nutritionally depleted. There's even some evidence to suggest that microwaving destroys the natural harmony in water molecules, creating an energetic pattern of chaos in the water found in all foods. In fact, the common term of "nuking" your food is coincidentally appropriate: Using a microwave is a bit like dropping a nuclear bomb on your food, then eating the fallout. (You don't actually get radiation from eating microwaved foods, however. But you don't get much nutrition, either.)

Why microwave users are so unhealthy

Consumers are dying today in part because they continue to eat dead foods that are killed in the microwave. They take a perfectly healthy piece of raw food, loaded with vitamins and natural medicines, then nuke it in the microwave and destroy most of its nutrition. Humans are the only animals on the planet who destroy the nutritional value of their food before eating it. All other animals consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. No wonder humans are the least healthy mammals on the planet.

The invention of the microwave and its mass adoption by the population coincides with the onset of obesity in developed nations around the world. Not only did the microwave make it convenient to eat more obesity-promoting foods, it also destroyed much of the nutritional content of those foods, leaving consumers in an ongoing state of malnourished overfeeding. In other words, people eat too many calories but not enough real nutrition. The result is, of course, what we see today: Epidemic rates of diabetes, cancer, heart disease, depression, kidney failure, liver disorders and much more. These diseases are all caused by a combination of malnutrition and exposure to toxic chemicals (plus other factors such as emotional trauma, lack of exercise, etc.). Microwaves make malnutrition virtually automatic, and being exposed to toxic chemicals is easy to accomplish by simply eating processed foods (which are universally manufactured with the addition of toxic chemicals that act as preservatives, colorings, flavor enhancers and so on).

Microwaving is, technically, a form of food irradiation. I find it interesting that people who say that would never eat "irradiated" food have no hesitation about microwaving their food. It's the same thing (just a different wavelength of radiation). In fact, microwaves were originally called "radar ranges." Sounds strange today, doesn't it? But when microwaves were first introduced in the 1970's, they were proudly advertised as radar ranges. You blast your food with high-intensity radar and it gets hot. This was seen as some sort of space-age miracle in the 1970's. Perhaps someday an inventor will create a food heating device that does not radically alter the nutritional value of the foods in the process, but I'm not holding my breath on this one. Probably the best way to heat foods right now is to simply use a countertop toaster oven, and keep the heat as low as possible.

The microwave does work as advertised, by the way. It makes your food hot. But the mechanism by which heat is produced causes internal damage to the delicate molecular structures of vitamins and phytonutrients. Minerals are largely unaffected, however, so you'll still get the same magnesium, calcium and zinc in microwaved foods as you would in non-microwaved foods, but the all-important B vitamins, anthocyanins, flavonoids and other nutritional elements are easily destroyed by microwave ovens.

The microwave is the appliance of the living dead. People who use the microwave on a regular basis are walking down a path towards degenerative disease and a lifelong battle with obesity. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

Baby Formulas

If mother cannot breastfeed, here are some baby formulas.    Always use organic foods with baby and you too!    Always use filtered water with NO fluoride (it should say reverse osmosis filtering on bottle if you don't have an RO unit at your house.    Never heat baby formula in microwave or food either.

BABY FORMULAS

Almond and Sesame Milk Formula

1 cup chopped almonds (good source)

½ cup sesame seeds

1 qt pure water (no chlorine or fluoride)

1 tsp pure maple syrup

Soak the almonds and seeds overnight in fridge.    Blend for 3 minutes in blender and strain.

Almonds and Cashew Milk Formula

Use raw nuts and seeds

½ cup almonds

½ cup cashews

¼ cup raisins

1 T molasses

½ tsp slippery elm powder

1 qt pure water

Soak all together overnight.  Blend and strain

Barley Formula

15 ounces of barley water

10 ounces goat’s milk

1 tsp pure maple syrup

1 to 3 crushed papaya tablets

To make barley water, put one cup barley in cheese cloth, and tie loosely in 2 qts pure water (no chlorine or fluoride).   Boil for 6 hours, add more water and boil down to 15 ounces.

Infants need vitamins A, C, D, iodine, iron, manganese, lecithin also.  

Milk Does Not Do A Body Good

Milk contains hormones and antibiotics.   Wood glue is made from casein, a protein found in cow's milk.  Got asthma, zits and early puberty?    Got allergies - stop dairy products.     Try it for two weeks, see how you feel, then have yourself a glass of milk and see how your body likes it.    Milk contribute to an acidic diet which causes the body to buffer by pulling calcium from bones and potassium from the heart.    Wonder why the U.S. has a high rate of osteoporosis?      You get more calcium from a cup of broccoli.   Try any other kind of milk, even goat or almond, but not soy.    Here's a comment from Robert Cohen from www.notmilk.com


HOW MUCH PUS IS IN MILK?

Dear Friends,

Pus is not dangerous.  Pus is rather delicious, especially when it's mixed
with sugar and frozen, or bubbly hot atop marinara sauce and pizza.
Fermented pus with acidophilus bacteria makes for a tasty breakfast,
especially if jellied fruit preserves are mixed in. I used to enjoy Dannon's
pus, but Brown Cow makes a brand where the saturated fat rises to the
surface.  Now, that's 'hearty' food!

Many of my dairy-producing adversaries get upset when I reveal that milk is
merely pus with hormones.  Ten pounds of milk are used to make one pound of
cheese.  Cheese is concentrated pus.

Jim Dickrell's story in the March, 2001 issue of Dairy Today asks:

"WHAT IS NORMAL MILK?"

The United States Department of Agriculture (USDA) has a milk ordinance
governing milk safety.  USDA does not allow milk containing 750 million or
more pus cells per liter to be shipped across state borders.  That should be
good news to milk drinkers.

Last year, the average liter of milk in America contained only 323 million
pus cells, according to Hoard's Dairyman, the dairy industry magazine.
Author Jim Dickrell reports that the level of pus cells has been rising ever
since farmers began using Monsanto's genetically engineered bovine growth
hormone.   Before approval (February 1994), the average pus cell count in
milk was under 300 million cells per liter.  By 1996, that average count had
reached 307 million.  In 1997, the average count was 313 million, and by
1998, the number had reached 318 million.

Researchers working for the National Mastitis Council define normal and
abnormal milk based on the number of pus cells.  According to Dickrell's
story, the concentration of pus cells in "normal milk" is almost always less
than 100 million cells per liter.

The number of pus cells in milk is an indicator of the state of health of
the mammary glands and udders in cows.  Stressed and infected cows have cell
counts above 100 million.  What does that say for the average milk in
America?  Not very healthy, even by dairy industry standards.

According to this article:

"When cell counts in milk exceed 200 (million per liter), the odds favor
that the [udder] is infected or is recovering from infection."

The dairy magazine reports:

"Abnormal milk will be discolored and have flakes, clots or other gross
alterations in appearance."

Gross is certainly an appropriate word to describe pus-filled milk with
clots. This analyses of mastitis researchers reveals:

"At 400 (million) cells per liter, some 35% of cows will be infected."

This means that approximately one-third of the cows being milked at any one
time in America are stressed and infected.  Milk from these cows contains
large amounts of bacteria, virus, and pus.  As a consequence, farmers must
treat their herds with increased amounts of antibiotics.

Pam Ruegg, a University of Wisconsin mastitis researcher, examined more than
one million records, and concluded that the higher the herd's pus cell
count, the greater the risk of antibiotic residues in milk.

Her results were published in the December 2000 issue of the Journal of
Dairy Science.

Related info:

http://www.notmilk.com/forum/505.html How much pus is in milk?
http://www.notmilk.com/forum/565.html The state of pus
http://www.notmilk.com/forum/900.html Pus can be delicious, but is it legal?

__________________________________________________

Robert Cohen author of:   MILK A-Z
Executive Director (notmilkman@notmilk.com)
Dairy Education Board
http://www.notmilk.com
This file: http://www.notmilk.com/.txt

Fluoride

	10 Facts about Fluoride Fluoride Action Network | December 2006 1) 97% of western Europe has chosen fluoride-free water. This includes: Austria, Belgium, Denmark, Finland, France, Germany, Iceland, Italy, Luxembourg, Netherlands, Northern Ireland, Norway, Scotland, Sweden, and Switzerland. (While some European countries add fluoride to salt, the majority do not.) Thus, rather than mandating fluoride treatment for the whole population, western Europe allows individuals the right to choose, or refuse, fluoride. 2) Fluoride is the only chemical added to drinking water for the purpose of medication (to prevent tooth decay). All other treatment chemicals are added to treat the water (to improve the water's quality and safety - which fluoride does not do). This is one of the reasons why most of Europe has rejected fluoridation. For instance: In Germany, "The argumentation of the Federal Ministry of Health against a general permission of fluoridation of drinking water is the problematic nature of compulsion medication." In Belgium, it is "the fundamental position of the drinking water sector that it is not its task to deliver medicinal treatment to people. This is the sole responsibility of health services." In Luxembourg, "In our views, drinking water isn't the suitable way for medicinal treatment and that people needing an addition of fluoride can decide by their own to use the most appropriate way." 3) Contrary to previous belief, fluoride has minimal benefit when swallowed. When water fluoridation began in the 1940s and '50s, dentists believed that fluoride needed to be swallowed in order to be most effective. This belief, however, has now been discredited by an extensive body of modern research (1). According to the Centers for Disease Control, fluoride's "predominant effect is posteruptive and topical" (2). In other words, any benefits that accrue from the use of fluoride, come from the direct application of fluoride to the outside of teeth (after they have erupted into the mouth) and not from ingestion. There is no need, therefore, to expose all other tissues to fluoride by swallowing it. 4) Fluoridated water is no longer recommended for babies. In November of 2006, the American Dental Association (ADA) advised that parents should avoid giving babies fluoridated water (3). Other dental researchers have made similar recommendations over the past decade (4). Babies exposed to fluoride are at high risk of developing dental fluorosis - a permanent tooth defect caused by fluoride damaging the cells which form the teeth (5). Other tissues in the body may also be affected by early-life exposures to fluoride. According to a recent review published in the medical journal The Lancet, fluoride may damage the developing brain, causing learning deficits and other problems (6). 5)There are better ways of delivering fluoride than adding it to water. By adding fluoride to everyone's tap water, many infants and other at-risk populations will be put in harm's way. This is not only wrong, it is unnecessary. As western Europe has demonstrated, there are many equally effective and less-intrusive ways of delivering fluoride to people who actually want it. For example: A) Topical fluoride products such as toothpaste and mouthrinses (which come with explicit instructions not to swallow) are readily available at all grocery stores and pharmacies. Thus, for those individuals who wish to use fluoride, it is very easy to find and very inexpensive to buy. B) If there is concern that some people in the community cannot afford to purchase fluoride toothpaste (a family-size tube of toothpaste costs as little as $2 to $3), the money saved by not fluoridating the water can be spent subsidizing topical fluoride products (or non-fluoride alternatives) for those families in need. C) The vast majority of fluoride added to water supplies is wasted, since over 99% of tap water is not actually consumed by a human being. It is used instead to wash cars, water the lawn, wash dishes, flush toilets, etc. 6) Ingestion of fluoride has little benefit, but many risks. Whereas fluoride's benefits come from topical contact with teeth, its risks to health (which involve many more tissues than the teeth) result from being swallowed. Adverse effects from fluoride ingestion have been associated with doses atttainable by people living in fluoridated areas. For example: a) Risk to the brain. According to the National Research Council (NRC), fluoride can damage the brain. Animal studies conducted in the 1990s by EPA scientists found dementia-like effects at the same concentration (1 ppm) used to fluoridate water, while human studies have found adverse effects on IQ at levels as low as 0.9 ppm among children with nutrient deficiencies, and 1.8 ppm among children with adequate nutrient intake. (7-10) b) Risk to the thyroid gland. According to the NRC, fluoride is an “endocrine disrupter.” Most notably, the NRC has warned that doses of fluoride (0.01-0.03 mg/kg/day) achievable by drinking fluoridated water, may reduce the function of the thyroid among individuals with low-iodine intake. Reduction of thyroid activity can lead to loss of mental acuity, depression and weight gain (11) c) Risk to bones. According to the NRC, fluoride can diminish bone strength and increase the risk for bone fracture. While the NRC was unable to determine what level of fluoride is safe for bones, it noted that the best available information suggests that fracture risk may be increased at levels as low 1.5 ppm, which is only slightly higher than the concentration (0.7-1.2 ppm) added to water for fluoridation. (12) d) Risk for bone cancer. Animal and human studies – including a recent study from a team of Harvard scientists – have found a connection between fluoride and a serious form of bone cancer (osteosarcoma) in males under the age of 20. The connection between fluoride and osteosarcoma has been described by the National Toxicology Program as "biologically plausible." Up to half of adolescents who develop osteosarcoma die within a few years of diagnosis. (13-16) e) Risk to kidney patients. People with kidney disease have a heightened susceptibility to fluoride toxicity. The heightened risk stems from an impaired ability to excrete fluoride from the body. As a result, toxic levels of fluoride can accumulate in the bones, intensify the toxicity of aluminum build-up, and cause or exacerbate a painful bone disease known as renal osteodystrophy. (17-19) 7) The industrial chemicals used to fluoridate water may present unique health risks not found with naturally-occurring fluoride complexes . The chemicals - fluorosilicic acid, sodium silicofluoride, and sodium fluoride - used to fluoridate drinking water are industrial waste products from the phosphate fertilizer industry. Of these chemicals, fluorosilicic acid (FSA) is the most widely used. FSA is a corrosive acid which has been linked to higher blood lead levels in children. A recent study from the University of North Carolina found that FSA can - in combination with chlorinated compounds - leach lead from brass joints in water pipes, while a recent study from the University of Maryland suggests that the effect of fluoridation chemicals on blood lead levels may be greatest in houses built prior to 1946. Lead is a neurotoxin that can cause learning disabilities and behavioral problems in children. (20-23) 8) Water fluoridation’s benefits to teeth have been exaggerated. Even proponents of water fluoridation admit that it is not as effective as it was once claimed to be. While proponents still believe in its effectiveness, a growing number of studies strongly question this assessment. (24-46) According to a systematic review published by the Ontario Ministry of Health and Long Term Care, "The magnitude of [fluoridation's] effect is not large in absolute terms, is often not statistically significant and may not be of clinical significance." (36) a) No difference exists in tooth decay between fluoridated & unfluoridated countries. While water fluoridation is often credited with causing the reduction in tooth decay that has occurred in the US over the past 50 years, the same reductions in tooth decay have occurred in all western countries, most of which have never added fluoride to their water. The vast majority of western Europe has rejected water fluoridation. Yet, according to comprehensive data from the World Health Organization, their tooth decay rates are just as low, and, in fact, often lower than the tooth decay rates in the US. (25, 35, 44) b) Cavities do not increase when fluoridation stops. In contrast to earlier findings, five studies published since 2000 have reported no increase in tooth decay in communities which have ended fluoridation. (37-41) c) Fluoridation does not prevent oral health crises in low-income areas. While some allege that fluoridation is especially effective for low-income communities, there is very little evidence to support this claim. According to a recent systematic review from the British government, "The evidence about [fluoridation] reducing inequalities in dental health was of poor quality, contradictory and unreliable." (45) In the United States, severe dental crises are occurring in low-income areas irrespective of whether the community has fluoride added to its water supply. (46) In addition, several studies have confirmed that the incidence of severe tooth decay in children (“baby bottle tooth decay”) is not significantly different in fluoridated vs unfluoridated areas. (27,32,42) Thus, despite some emotionally-based claims to the contrary, water fluoridation does not prevent the oral health problems related to poverty and lack of dental-care access. 9) Fluoridation poses added burden and risk to low-income communities. Rather than being particularly beneficial to low-income communities, fluoridation is particularly burdensome and harmful. For example: a) Low-income families are least able to avoid fluoridated water. Due to the high costs of buying bottled water or expensive water filters, low-income households will be least able to avoid fluoride once it's added to the water. As a result, low-income families will be least capable of following ADA’s recommendation that infants should not receive fluoridated water. This may explain why African American children have been found to suffer the highest rates of disfiguring dental fluorosis in the US. (47) b) Low-income families at greater risk of fluoride toxicity. In addition, it is now well established that individuals with inadequate nutrient intake have a significantly increased susceptibility to fluoride’s toxic effects. (48-51) Since nutrient deficiencies are most common in income communities, and since diseases known to increase susceptibility to fluoride are most prevalent in low-income areas (e.g. end-stage renal failure), it is likely that low-income communities will be at greatest risk from suffering adverse effects associated with fluoride exposure. According to Dr. Kathleen Thiessen, a member of the National Research Council's review of fluoride toxicity: “I would expect low-income communities to be more vulnerable to at least some of the effects of drinking fluoridated water." (51) 10) Due to other sources, many people are being over-exposed to fluoride . Unlike when water fluoridation first began, Americans are now receiving fluoride from many other sources* besides the water supply. As a result many people are now exceeding the recommended daily intake, putting them at elevated risk of suffering toxic effects. For example, many children ingest more fluoride from toothpaste alone than is considered “optimal” for a full day’s worth of ingestion. According to the Journal of Public Health Dentistry: "Virtually all authors have noted that some children could ingest more fluoride from [toothpaste] alone than is recommended as a total daily fluoride ingestion." (52) Because of the increase in fluoride exposure from all sources combined, the rate of dental fluorosis (a visible indicator of over-exposure to fluoride during childhood) has increased significantly over the past 50 years. Whereas dental fluorosis used to impact less than 10% of children in the 1940s, the latest national survey found that it now affects over 30% of children. (47, 53) * Sources of fluoride include: fluoride dental products, fluoride pesticides, fluorinated pharmaceuticals, processed foods made with fluoridated water, and tea. References To access the references, click here
	Return to: Fluoride Action Network's Media Page

About Soda

ABOUT SODA:

In The First 10 minutes: 10 teaspoons of sugar hit
your system. (100% of your recommended daily intake.) You don’t
immediately vomit from the overwhelming sweetness because phosphoric
acid cuts the flavor allowing you to keep it down.

20 minutes:
Your blood sugar spikes, causing an insulin burst. Your liver responds
to this by turning any sugar it can get its hands on into fat. (There’s
plenty of that at this particular moment)40 minutes: Caffeine absorption is complete. Your pupils dilate, your blood pressure rises, as a response your livers dumps more sugar into your bloodstream. The adenosine
receptors in your brain are now blocked preventing drowsiness

.45 minutes: Your body ups your dopamine production stimulating the pleasure centers of your brain. This is physically the same way heroin works, by the way.>60 minutes: The phosphoric acid binds calcium, magnesium and zinc
in your lower intestine, providing a further boost in metabolism. This
is compounded by high doses of sugar and artificial sweeteners also
increasing the urinary excretion of calcium.>

60 Minutes: The caffeine’s diuretic properties
come into play. (It makes you have to urinate) It is now assured that
you’ll evacuate the bonded calcium, magnesium and zinc that was headed to your bones as well as sodium, electrolyte and water.>60 minutes: As the rave inside of you dies
down you’ll start to have a sugar crash. You may become irritable
and/or sluggish. You’ve also now, literally, urinated all the water
that was in the Coke. But not before infusing it with valuable
nutrients your body could have used for things like even having the ability to hydrate your system or build strong bones and teeth.

So you wonder why they line up the cartons of soda at gas stations and everywhere and sell them cheap?    Gets you hooked and keeps you hooked.

And your kids.

Reasons to Avoid Soy

Here are 12 reasons to avoid soy

1) Soy contains several enzyme inhibitors that block the action of trypsin and other enzymes needed to digest proteins. These are not de-activated by cooking, only by fermentation. In test animals, it causes enlargement and other conditions of the pancreas, including cancer.

2) Soy also contains hemagglutinin, a clot promoting substance that causes red blood cells to clump together.

3) Soybeans are high in phytic acid and phytates. This is an organic acid that blocks the uptake of essential minerals (calcium, magnesium, iron, and zinc). Many scientists are in agreement that grain and legume based diets high in phytates contribute to widespread mineral deficiencies in third world countries. Again, fermentation (like soy sauce and tempeh) will reduce the phytate contents of the beans, but extraction (like for tofu, TVP, and soy milk) does not.

4) Soy also contains goitrogens, substances depress thyroid function.

5) 99% of the soy on the market today is genetically modified. It also contains the highest percentage of contamination by pesticides of ANY of our foods. Soy beans are also very high in aluminum and cadmium, dangerous metals implicated in Alzheimer's and heart disease.

6) While the soy beans are relatively rich in omega-3 oils, these go rancid when subjected to the high temperature and pressure required to extract them from the beans. Rancid oils are dangerous carcinogens. The only other way to extract the oils from soy beans is through the use of solvents such as hexane and acetone. Traces of these carcinogens remain in the soy oils currently available in supermarkets.

7) Even fermented soy like tempeh, miso, and soy sauce cannot be relied on for the complete meat substitute. In the Orient, tempeh is served with rice to complete the protein. But at least MOST of the phytates have been inactivated in the fermented products.

8) Soy supplements have been taunted as helping menopause symptoms. This has not been verified in recent studies. In fact, most of the previous studies claiming that soy supplements have helped menopause were SPONSORED by the soy industry, an increasingly wealthy industry that takes 1% of the market price from the farmers in order to "research" (i.e. advertise) soy products…..a total of $80 million per year.

9) The history of soybeans in the Orient has been much abused (and possibly rewritten for the benefit of the soy manufacturers.) Soy was much revered as a crop rotation grain (used to fix nitrogen in the soil). It became a food in China only after they learned to ferment it sometime around 200 BC. The Japanese have been eating small amounts of tofu only with mineral rich fish broth, followed by a serving of meat or fish.

10) Soy Particulate Isolates (SPI) such as TVP, are highly processed soybeans that are full of aluminum, nitrates, MSG, as well as the trypsin inhibitors and phytates. Test animals fed SPI reportedly developed enlarged pancreas and thyroid glands as well as increased deposits of fatty acids in the livers.

11) Soy milk based infant formulas are dangerous. In the 1930's, it was reported that hot soy milk was a drink for the old people in China. It was never used for infants. Infants brought up on soy milk formulas have lower IQ's and are smaller. They also have higher incidences of diabetes. Behavior problems from the pesticides (dioxins, DDT residues, cadmium, aluminum, fluoride, and other toxins) are rampant. The depressed thyroid glands due to these toxins and the phytoestrogens in (GMO and non-GMO) soy are suspected to be responsible for the mental retardation, stunted growth, deaf mutism, digestive problems, etc in infants. The amount of phytoestrogens that a baby on soy formula ingests per day is equivalent to 5 birth control pills.

12) The final point on soy products is the isoflavones, phytoestrogens much-taunted by the press and by advertisement as the product that will save all women from hot-flashes, etc. In fact, it looks like these phytoestrogens compete with natural estrogen for estrogen receptors in the brain. This interferes with hormones involved in reproduction and growth. Studies have shown that women consuming soy protein isolates have an increased incidence of "epithelial hyperplasia," a condition that often precedes cancers. The isoflavones also depress the thyroid gland causing hypothyroidism. One of the isoflavones, genistein, has been shown to inhibit tyrosine kinase in the hippocampus, thus blocking the mechanism for memory formation.

WANT TO STOP SMOKING EASILY?

I know it's hard for some of you to stop smoking.    To do it easily, you must support the adrenal glands and nervous system.   So here's some products that people have used to stop.   To order wholesale, visit www.newsun.net or call them at 1 800 544-0777  Your sponsor, as always, is me, Carol Hartwell.   Email me with your questions.    Let us know how it works for you.    Licorice Root support the adrenals and STR is for nervous system support and Tobacco Free helps with the cravings.

Licorice Root

This special blend of the finest quality Licorice Root from China (Glycyrrhizae uralensis) and Pakistan (Glycyrrhiza glaba) make a superior Licorice Root product. As far as we know this is the first time these two have been mixed together. The effect is outstanding (synergistic).

Historically Licorice Root has had much success in supporting Adrenal Gland health, maintaining healthy blood sugar levels that are already within normal range, and coping with stress.  Rather large amounts can be taken. Licorice Root can quench thirst and is soothing to the throat. Ancient armies, such as Alexander the Great, gave his troops Licorice Root to chew on when they went into battle to support the Adrenals and Blood Sugar levels and to help prevent fright and shaking.

Licorice Root helps build Muscle and Flesh. When excess hair is found on female's body and face, Licorice Root is needed for the support of the Adrenals. Licorice Root is of much help for the Immune System.

Other reported positive results are:
BLOOD CLEANER

• CIRCULATION ENDURANCE FEMALE HEALTH LUNG HEALTH SEXUAL STIMULANT TONIC AND VOICE.

When Licorice Root is used along with Bee Pollen and Spirulina, the POLARITY is corrected. For more on reverse Polarity see information on Spirulina and Bee Pollen Literature.

*Not to be used if under a Doctor's care for High Blood Pressure.
Ingredients: Licorice (root) (gan cao).
Other Ingredients: Gelatin (capsule) and Magnesium Stearate.

STR

In today's fast pace and competitive world, many people have increased stress and difficulty coping with job responsibilities, competition, raising a family and other responsibilities. STR helps to smooth those nerves, excitability, and occasional restless nights. STR was formulated using herbs that have historically helped cope with everyday stress.
Ingredients: Chamomile (flower), Hops (flower), Lady Slipper (flower) and Skullcap (herb).

Tobacco Free

Indications for use:For fast relief of cravings for tobacco smoke and chew. Helps with nervousness, anxiety, irritability, difficulty concentrating and forgetfulness when quitting. Relieves cough, shortness of breath, and the sensation of weight on the chest.
Remarks: Addresses the three key issues associated with this problem; the cravings, the symptoms of quitting and the symptoms of smoking.
Possible Related Physical Conditions: Fatigue, asthma, emphysema, nausea, diarrhea.
Official HPUS Ingredients: Caladium, Daphne, Eugenia jam, Kali phos, Lobelia inf, Nicotinum, Nux vom, Plantago, Saccharum off, Staphysagria, Tabacum. Other: Neurotransmitter Complex. Essential Oil: Helichrysum. Flower Essences: Agrimonia eup., Arnica moll., Aesculus hipp. gemm., Capsicum ann., Matricaria rec., Larrea tri., Lonicera cap., Ipomoea pur., Artemesia trid., Prunella vul., Helianthus ann., Calochortus tol., Juglans reg.