Flashback Friday: Can Saunas Detoxify Lead from the Body? Michael Greger M.D. FACLM

How much does sweating via sauna or exercise get rid of lead and mercury? Subscribe to NutritionFacts.org’s free newsletter to receive our fasting infographic that covers the latest research on the risks and benefits of different types of fasting: https://nutritionfacts.org/subscribe. Here’s the video I mentioned about the absorption of lead through the skin: Is Henna Safe? (http://nutritionfacts.org/video/is-he…). How about diet instead? See: How to Lower Heavy Metal Levels with Diet (http://nutritionfacts.org/video/How-t…). What about chelation therapy? Here you go: Heavy Metal Urine Testing and Chelation for Autism (http://nutritionfacts.org/video/Heavy…). What about the non-heavy metal aluminum? Check out: Antiperspirants and Breast Cancer (https://nutritionfacts.org/video/Anti…). I did a everything-you-wanted-to-know-about-lead-but-were-afraid-to-ask series on lead awhile back. Here’s the whole list if you’re interested: • How the Lead Paint Industry Got Away With It (https://nutritionfacts.org/video/How-…) • Lead in Drinking Water (https://nutritionfacts.org/video/lead…) • How the Leaded Gas Industry Got Away With It (https://nutritionfacts.org/video/How-…) • “Normal” Blood Lead Levels Can Be Toxic (https://nutritionfacts.org/video/Norm…) • The Effects of Low-Level Lead Exposure in Adults (https://nutritionfacts.org/video/The-…) • How to Lower Lead Levels with Diet: Thiamine, Fiber, Iron, Fat, Fasting? (https://nutritionfacts.org/video/How-…) • How to Lower Lead Levels with Diet: Breakfast, Whole Grains, Milk, Tofu? (https://nutritionfacts.org/video/How-…) • Best Foods for Lead Poisoning: Chlorella, Cilantro, Tomatoes, Moringa? (https://nutritionfacts.org/video/Best…) • Best Food for Lead Poisoning – Garlic (https://nutritionfacts.org/video/Best…) • Can Vitamin C Help with Lead Poisoning? (https://nutritionfacts.org/video/Can-…) • Yellow Bell Peppers for Male Infertility and Lead Poisoning? (https://nutritionfacts.org/video/Yell…) • Lead Contamination in Hot Sauces (http://nutritionfacts.org/video/lead-…) • The Rise in Blood Lead Levels at Pregnancy and Menopause (http://nutritionfacts.org/video/The-R…) • Should Pregnant Women Take Calcium Supplements to Lower Lead Levels (http://nutritionfacts.org/video/Shoul…) • Lead in Calcium Supplements (http://nutritionfacts.org/video/Lead-…) • How Much Lead Is in Organic Chicken Soup (Bone Broth)? (http://nutritionfacts.org/video/How-m…) Want to get a list of links to all the scientific sources used in this video? Click on Sources Cited at http://nutritionfacts.org/video/flash…. You’ll also find a transcript and acknowledgements for the video, my blog and speaking tour schedule, and an easy way to search (by translated language even) through our videos spanning more than 2,000 health topics. If you’d rather watch these videos on YouTube, subscribe to my YouTube Channel here: https://www.youtube.com/subscription_… Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution! -Michael Greger, MD FACLM Captions for this video are available in several languages. To find yours, click on the settings wheel on the lower-right of the video and then “Subtitles/CC.” To view the subtitles in transcript format, click on the ellipsis button below the video, choose “Open transcript”, and select the language you’d like to view them in. Image credits: KSchlott / Pixabay and MPCA Photos / flickr https://NutritionFacts.org • Subscribe: https://nutritionfacts.org/subscribe/ • Donate: https://nutritionfacts.org/donate/ • How to Survive a Pandemic: https://nutritionfacts.org/how-to-sur… • How Not to Die: https://nutritionfacts.org/book • How Not to Diet: https://nutritionfacts.org/how-not-to… • Facebook: http://www.facebook.com/NutritionFacts.org • Twitter: http://www.twitter.com/nutrition_facts • Instagram: instagram.com/nutrition_facts_org/ • Podcast : https://nutritionfacts.org/audio/

License

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Study Finds Dairy (Not Soy) Skyrockets Breast Cancer Risk – Center for Nutrition Studies

By Switch4Good

August 21, 2020

If you could reduce your relative risk of breast cancer by 80 percent, wouldn’t you do it? A new study claims that women who drink cows’ milk could increase their risk of developing breast cancer by up to 80 percent compared to women who drink soy milk. Unbiased by either soy or dairy industry funding, this research was commissioned by the National Cancer Institute at the National Institutes of Health and the World Cancer Research Fund. Here is what you need to know.

The Study Basics

The study was based on 52,795 adult women participants over the course of seven years. Participants were intentionally taken from the Adventist Health Study-2, as many Adventists follow a vegetarian diet and tend to consume significant amounts of soy in comparison to the Standard American Diet. All participants filled out a detailed food questionnaire upon enrollment and a small cohort was selected to provide further 24-hour food recalls and urine samples over the course of the study to ensure accuracy. At the conclusion of the study, 1,057 participants had developed breast cancer.

How Much Milk Increases Your Risk

Through further analysis, the researchers found a dramatic increase in risk with as little as a ¼-⅓ cup margin. Women who reported drinking just eight ounces a day increased their risk of breast cancer by 50 percent, and those who consumed two to three glasses of cows’ milk escalated their risk by up to 80 percent (in comparison to the women who did not drink any cows’ milk). To clarify, drinking one cup of cows’ milk per day does not guarantee a woman is 50 percent more likely to get breast cancer. It does, however, suggest that her individual risk increases by 50 percent. So, if a person has an inherent 12 percent risk (the average), she can increase that risk by half simply by sipping one cows’ milk latte or dairy-based smoothie a day. In contrast, participants who completely avoided cows’ milk but consumed soy milk did not show an increased risk of cancer.

Source: Study Finds Dairy (Not Soy) Skyrockets Breast Cancer Risk – Center for Nutrition Studies

10 Healthy Condiments Your Body and Your Taste Buds Will Love – Ocean Robbins, Food Revolution Network

SUMMARY

Condiments are quick, easy, and inexpensive foods that can turn an ordinary dish into a party for your taste buds. But the most common store-bought condiments contain lots of ingredients you’re probably better off without. Are there healthy condiments out there? And if so, how can you find them, make them, and use them?

Source: 10 Healthy Condiments Your Body and Your Taste Buds Will Love

Season 2 Episode 32: Nimai Delgado – Building Muscle Without Meat — Plant-Strong Podcast – Rip Esselstyn

Vegan Body Builder, Nimai Delgado, discusses how he builds muscle on a 100% plant-based diet.

Continue reading and listen here …

Source: Season 2 Episode 32: Nimai Delgado – Building Muscle Without Meat — Plant-Strong Podcast

New studies show risk of COVID-19 hospitalization and death decreases with hydroxychloroquine use

by AARON COLEN

Hydroxychloroquine is a relatively cheap and readily available drug that has been used for decades to treat malaria. Throughout the COVID-19 pandemic, doctors around the world have vouched for positive results seen in patients who take it.

What do the studies say?

A study out of Italy found that HCQ reduces by 30% the risk of death for COVID-19 patients who are hospitalized. The result comes from an observational study of more than 3,400 COVID-19 patients in 33 Italian hospitals.

“We observed that patients treated with hydroxychloroquine had a 30% lower in-hospital mortality rate compared to those not receiving this treatment,” said Augusto Di Castelnuovo, epidemiologist at the Neuromed Department of Epidemiology and Prevention, currently at Mediterranea Cardiocentro in Naples. “Our data were subjected to extremely rigorous statistical analysis, taking into account all the variables and possible confounding factors that could come into play. The drug efficacy was evaluated in various subgroups of patients. The positive results of hydroxychloroquine treatment remained unchanged, especially in those patients showing a more evident inflammatory state at the moment of admission to hospital.”

Another study, which looked at outpatient cases in New Jersey, found that a prescription of hydroxychloroquine reduced the risk of hospitalization by 47%. Because the study was conducted early in the pandemic, when mostly only symptomatic people were being tested, researchers believe their sample of more than 1,200 patients represents people with relatively more advanced cases of COVID-19.

The study concluded that hydroxychloroquine can be effective when given early after a COVID-19 diagnosis, and the study found there was no increase in negative side effects for people who took the drug. One concern about HCQ has been the potential for it to cause heart problems in some patients.

“In this observational study of 1,274 COVID-19 patients, hydroxychloroquine given as an outpatient treatment was associated with a 47% reduction in the hazard of hospitalization,” researchers wrote. “Adverse events were not increased (2% QTc prolongation events, 0% arrhythmias).”

The Food and Drug Administration has cautioned against the use of HCQ outside of hospital or clinical trial settings because of concerns about effects on the heart. The FDA revoked an emergency use authorization for the drug in June.

Source: New studies show risk of COVID-19 hospitalization and death decreases with hydroxychloroquine use

How my family beats viruses and infections WITHOUT ANTIBIOTICS – Robyn Openshaw

I was thinking about how you might not have seen this video. I share what I did when my 21-year old daughter got REALLY sick while away at college.

And how I avoided giving her antibiotics, and got her well with natural remedies that don’t devastate the immune system.

I shared with you a “wallet card” with the 7 supplements I now keep in her apartment, so that this NEVER happens again.

The video has had over 2 million views, so it must be a topic many people care about–how to get well, when you’re sick, without going straight to risky drug approaches. Luckily, even though the story starts out scary, it has a happy ending!

I hope it serves you.

Reducing Food Waste Across the Supply Chain: Statistics & Strategies – Center for Nutrition Studies

Source: Reducing Food Waste Across the Supply Chain: Statistics & Strategies – Center for Nutrition Studies

By Theresa “Sam” Houghton

August 18, 2020

Reducing Food Waste Across the Supply Chain: Statistics & Strategies

Food waste isn’t a new problem, but recent events have highlighted its severity and the role it plays in the effort to create sustainable food systems. As impacts from the COVID-19 pandemic send ripples through the global supply chain, producers, retailers, and consumers are becoming more aware of the need to address wasteful practices.

What’s the real impact of food waste?

Food waste has wide-reaching effects from one end of the supply chain to the other:

Farmers lose income on foods they can’t sell
Fuel is wasted transporting food that spoils as it travels
Retailers experience significant losses on unsold items^[1]

Waste early on in the supply chain—during production, processing, or transportation—is known as food loss, whereas food waste includes the food retailers and consumers throw away.^[2] Regardless of where it occurs, the impact is nothing short of devastating.

United States Food Waste by the Numbers

Between 30% and 40% of the entire US food supply is wasted every year. According to USDA Economic Research Service estimates, 31% of this loss occurs at the retailer or consumer level.^[3] Another 40% occurs further up the supply chain, often resulting from:^[4]

Lack of field labor to support full harvests
Poor storage and care during transportation
Unnecessarily large orders
An overemphasis on “attractive” food at the retail level

Overall, Americans waste an average of 80 billion pounds of food per year, amounting to approximately $161 billion in monetary losses.^[5]

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Global Food Waste Statistics

The picture isn’t much brighter around the world. About one-third of all food produced for people is lost or wasted every year. Some of the biggest contributors to the problem include:

The United Kingdom, which wastes 32% of all food purchased, or about 6.7 million tons
Europe, where annual food waste could feed 200 million people
Africa, where 25% to 50% of food is lost or wasted after harvest
Fruits and vegetables, of which 40% to 50% are lost or wasted

Average annual loss and waste totals amount to 1.3 billion tons (2.6 trillion pounds) of consumable food. Total monetary losses equate to around $680 billion in industrialized countries and $310 billion in developing nations.^[6]

What can be done to reduce food waste?

Addressing major causes of food loss and waste will require significant supply chain reforms and changes in consumer behaviors. Many initiatives are being developed and launched in the United States and around the world to support the following key focus areas.

Increase awareness of…

Where fresh, local produce can be purchased
How to prepare all edible parts of plants
Where excess food can be donated or composted
Municipal infrastructure required to handle food waste responsibly

Provide education on…

Proper food storage and preservation
Meal planning and shopping
Proper interpretation of “best by/use by” dates^[7]
How to use food that is about to go bad
Better retail-level stocking, storage, and culling procedures
Producer-level options for using unsold crops or products
Local, state, and federal food waste-reduction initiatives

Shorten the food supply chain by…

Promoting local, regenerative, and sustainable agriculture
Investing in urban farming and vertical farming opportunities
Creating food production opportunities in underserved areas (“food deserts”)
Encouraging partnerships between local farms and businesses

Bring food to the hungry with…

Donation programs that connect retailers with food pantries, homeless shelters, and city missions
“Food rescue” initiatives that bring excess food from retailers and restaurants to people in need^[8]
Options for consumers to safely donate unused food items

Create new products using…

“Ugly” or misshapen produce
Spent brewery grains
Leftover fermentation liquid
Fruit and vegetable pulp discarded after juicing
Leaves from plants like broccoli and cauliflower

Leverage technology to…

Track products along the entire supply chain
Assess quality at the time of harvest and during transportation
Detect freshness and quality without damaging produce^[9]
Reduce production of the most commonly wasted foods
Monitor and record food waste trends in the restaurant and hospitality industries
Reveal areas of greatest loss across industries
Create edible, plant-based produce coatings that prolong shelf life

By implementing new procedures and programs and taking advantage of technological advances, it should be possible to achieve the USDA’s proposed goal of a 50% reduction in nationwide food waste by 2030. Real change requires a combined effort between producers, distributors, retailers, and consumers to improve the supply chain and create an environment that supports a continued trend toward a society where food waste is a thing of the past.

References

“Technical Platform on the Measurement and Reduction of Food Loss and Waste.” Food and Agriculture Organization of the United Nations. http://www.fao.org/platform-food-loss-waste/en/.
“What Is Food Loss and Food Waste?” FCRNfoodsource. https://www.foodsource.org.uk/building-blocks/building-block-what-food-loss-and-food-waste#FLWBB2.
“Food Waste FAQs.” USDA. https://www.usda.gov/foodwaste/faqs.
Leonard, Matt. “Report: Supply Chains Cause 40% of Food Waste in North America.” Supply Chain Dive. July 02, 2019.
https://www.supplychaindive.com/news/developed-countries-food-waste-consumer-level-supply-chain/558023/.
“Food Waste in America in 2020: Statistics + Facts.” Recycle Track Systems. https://www.rts.com/resources/guides/food-waste-america/.
“Worldwide Food Waste.” Think.Eat.Save. https://www.unenvironment.org/thinkeatsave/get-informed/worldwide-food-waste.
“The Nutrition Source. Food Waste: The Big Picture.” Harvard. September 04, 2019.
https://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/.
“How We Fight Food Waste in the US.” Feeding America. https://www.feedingamerica.org/our-work/our-approach/reduce-food-waste.
Cosgrove, Emma. “4 Technologies Tackling Food Waste in the Supply Chain.” Supply Chain Dive. September 12, 2018. https://www.supplychaindive.com/news/4-technologies-food-waste-in-supply-chain/532155/.

Vegetarians and Stroke Risk Factors—Animal Protein? – Michael Greger M.D. FACLM

Might animal protein-induced increases in the cancer-promoting grown hormone IGF-1 help promote brain artery integrity?

DOCTOR’S NOTE

If you’re not familiar with IGF-1, a good primer is Animal Protein Compared to Cigarette Smoking or How Not to Die from Cancer.

How can we lower our blood pressures beyond just eating a plant-based diet? Check out the chapter of hypertension in my book How Not to Die at your local public library.

This is the 8^th in a 12-part series on vegetarian stroke risk. If you missed any of the previous videos, check out:

Coming up we turn to what I think is actually going on:

Vegetarians and Stroke Risk Factors—Vitamin B12 & Homocysteine?
How to Test for Functional Vitamin B12 Deficiency
Should Vegetarians Take Creatine to Normalize Homocysteine?
The Efficacy and Safety of Creatine for High HomocysteineIf you haven’t yet, you can subscribe to my videos for free by clicking here.

Don’t give yourself a hard time if you can’t stay “consistent” – Ariel Belloso

How many of us, at some point – and I can certainly speak for myself, have felt bad because we cannot keep up with our diet and the health goals we set for ourselves?

You think you ought to follow a certain diet regime or adhere to the some exercise routine for a while, and you struggle to be “consistent”.

It happened to me a lot until I figured out something wasn’t quite right with this approach.

Consistency is a myth!

Or in the words of English writer and philosopher Aldous Huxley:

“Too much consistency is as bad for the mind as it is for the body.

Consistency is contrary to nature, contrary to life.

The only completely consistent people are the dead.”

I couldn’t agree more with Huxley’s statement.

I don’t think we can be “consistent” while trying to live fully.

I am not implying you should stop eating healthy and start eating junk food. What I am trying to say is that IT IS NOT NATURAL, NOR HUMAN to set ourselves tough guidelines to follow, and create high expectations around them.

If you wake one day and feel under the weather, don’t think you need to drink that juice in the morning as you do every day; or have lunch because it’s mid-day; or dinner because its dinner time; and then struggle with guilt and shame because you cannot achieve those goals today.

I got up the other day thinking I wanted to fast because I didn’t feel like eating anything… And guess what? I had a great day. Not only was I productive, but I felt amazing the next day too, because I fasted for 24 hours.

Source: Don’t give yourself a hard time if you can’t stay “consistent”

The Insane Benefits of Water-Only Fasting: Dr. Alan Goldhamer | Rich Roll Podcast

T H E C R A Z Y B E N E F I T S O F F A S T I N G

E P I S O D E 5 4 1

When we hear the word ‘addiction’, we think about mind-altering substances.

Typically overlooked in this conversation? Food.

But food addiction isn’t just real, it just might be our biggest problem. In fact, the hyper-industrialized western world is firmly entrenched in an epidemic of dysfunctional eating, fueled by an outsized appetite for an ever-increasing array of highly processed foods that are scientifically designed — with just the right amount of sugar, salt and fat — to hijack our nervous system; to enslave us to compulsive habits that lead to illness; and to ultimately render us wards of the pharmaceutical industry.

Meanwhile we’ve normalized this twisted and deleterious relationship. So much so that right now, more than two-thirds of adults in the industrialized world are overweight or obese.

Nonetheless, millions of people find it extremely difficult if not downright impossible to change their dietary habits — and simply break the fatal, addictive grip.

So how does one effectively transition to a healthy diet sustained over time?

According to Dr. Alan Goldhamer, a great place to start is by fasting.

I’m not talking about a couple days of drinking cold-pressed juice. I’m talking about nothing but water for upwards of 40 days.

Even with strict medical supervision it sounds like scary quackery. But over the last few decades, Dr. Goldhamer has successfully supervised over 20,000 patient fasts. Along the way, he has seen lives transformed wholesale. Unhealthy eating habit addictions broken. Medications ditched. And countless illnesses overcome.

An iconoclastic pioneer in his field, Dr. Goldhamer is the founder of True North Health Center, one of the first (and largest) facilities in the world that specializes in medically supervised water-only fasting, along with medical and chiropractic services, psychotherapy and counseling, and more.

Today he joins the podcast to walk us through all things fasting, food addiction, and the power of a whole plant diet to prevent and reverse the many chronic lifestyle ailments that unnecessarily impair millions of people across the world.

Today’s conversation explores all things water-only fasting, from it’s origins dating back thousands of years across many cultures and religious traditions to the protocol Dr. Goldhamer administers today.

We discuss how fasting can create the foundation to transition to a sustainable, healthy whole food plant diet.

And we explore why he advocates an ‘SOS’ (very low salt oil and sugar) version of that diet.

But more than anything, this is a powerful discourse on our uncomfortable relationship with food. How most of us don’t realize we are killing ourselves with our fork and knife. How our food, and our food culture, is making us fat, sick, and frankly miserable. And how almost all of us, despite weight and health, use food as an emotional crutch.

I’m well aware that Dr. Goldhamer is controversial in certain circles. His approach represents a radical departure from our traditional western medical paradigm. But he also makes a lot of sense. And his results speak for themselves (I have several personal friends who have undergone his protocol).

Final Note: Under no circumstances should anyone undertake a water fast of any length without the medical supervision of a trained professional. In other words, please do not try this at home.

The visually inclined can watch it all go down on YouTube. And as always, the podcast streams wild and free on Apple Podcasts and Spotify.

My hope is that Dr. Goldhamer will inspire you to think more deeply about the body’s profound ability to heal itself when treated properly. That food freedom is possible. And that none of us need fall prey to chronic food-borne illness.

P E A C E & P L A N T S ,

L I S T E N, W A T C H & S U B S C R I B E

NOTE: Under no circumstances should anyone undertake a water-only fast of any length without the medical supervision of a trained professional. In other words, please do not try this at home.

✌🏼🌱 – Rich

EPISODE 541 FULL AUDIO PODCAST

Blog & Show Notes: http://bit.ly/richroll541

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DR. ALAN GOLDHAMER

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