Plant Based Support Group | Stephanie Spencer | Natural State of Health plant based wellness services | Karen Seale | Plant Strong Book Club

Hello folks!

Hope you’re all enjoying this beautiful weather we’ve been having lately.  Our next Zoom meeting is tomorrow, Thursday the 22nd at 7 pm – Earth Day!  I’m going to be sharing a presentation on the Environmental Aspects of our modern agricultural system.  It’s pretty thought-provoking.  It will be at 7 pm.

Some interesting environmental documentaries (available on Netflix) related to this topic are: Cowspiracy, Kiss the Ground, and Seaspiracy.  You may notice some seeming contradictions between some of these documentaries and we can discuss those at the meeting as well.  

We had a great discussion last month.  A couple take-aways:  

Ellen L. highly recommends Robusto Olive in Pleasant Ridge Shopping Center for their great selection of delicious balsamic vinegars (much better than run-of-the mill grocery store balsamic).  Her favorites are gravenstein apple, garlic cilantro, and pomegranate! She sprinkles it on top of her salad (however much you want!!! ), adds Dijon or stone ground mustard, and squeezes the juice from some of the mandarin orange and tosses.  I imagine you could also just whisk the dressing up in a bowl first and then toss in your salad.

Also check out my LR WFPB No Oil Shopper Facebook group: https://www.facebook.com/groups/2765436196838958.  NO OIL hummus has been spotted at Whole Foods! The brand is Cedar’s-oil AND tahini free, so great for diabetes and heart disease reversal and they say it tastes delicious! (I haven’t tried it yet, but my friend that told me about it has a discerning palate, says it’s much better than the old Engine 2 brand.) This is a complete game changer for the “hummus dependent diets” of folks who don’t like to make their own!  I’ve also got “No Oil Finds” at local Farmer’s Markets. 

Here is the Zoom link:

Stephanie Spencer is inviting you to a scheduled Zoom meeting.

Topic: Plant Based for Health Society of Central AR

Time: Apr 22, 2021 07:00 PM Central Time (US and Canada)

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See y’all tomorrow!

Stephanie Spencer RN, BSN

Certified, Plant-Based Nutrition

T. Colin Campbell Center for Nutrition Studies

Owner, Natural State of Health

Plant-Based Wellness Services

naturalstateplantbased.com

501.231.4819

naturalstateplantbased@gmail.com

Next Plant Strong Book Club – May 5, 2021

Wednesday, 7-8:00 p.m. via Zoom

Based on the consensus that our first book club discussion of The Pleasure Trap-Mastering the Hidden Force that Undermines Health & Happiness was well worth our time and that one hour was not enough, we are going to dedicate another session to the same book on May 5.  If you haven’t read this book by Drs. Douglas Lisle and Alan Goldhamer yet, grab a copy and plan on joining us. It is relatively short (208 pages) so you still have time.

Some of the things we touched upon in the first session were:

·      What exactly the pleasure trap is

·      The difference between pleasure and happiness

·      How dopamine, endorphins, and serotonin come into play 

·      The relationship between animal husbandry and the vast array of diseases, including COVID, that plague humans today 

·      Subtraction rather than addition for improved health

·      Out personal favorite quotes from the book

·      Most important take-away concepts

At the first session we talked more about what the pleasure trap is, but not much about how to break free of it. At the session on May 5, we will talk about:

·      The myths of moderate consumption and change

·      Specific strategies to create a new path of least resistance

·      How the ego trap can trip us up (See End Notes on p. 215)

·      The causes and effects of sleep deprivation

·      Water-only fasting as a natural adaptation for healing

If you want to get a head start on future book club discussions (date TBA), start reading Fiber Fueled by Will Bulsiewicz M.D. 

Karen

karenseale@aristotle.net

Why You Are Meant To Be A Plant Based Eater | The Real Truth About Health

Why You Are Meant To Be A Plant Based Eater with Pamela A, Popper, Ph.D., Milton Mills, M.D., Garth Davis, M.D., David Katz, M.D., Brenda Davis, R.D., Joel K. Kahn, M.D.,
Connect with The Real Truth About Health: http://www.therealtruthabouthealth.com/
Passionate believers in whole food plant based diets, no chemicals, minimal pharmaceutical drugs, no GMO’s. Fighting to stop climate change and extinction.
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Eating The Right Mix Of Veggies, Nuts And Seeds Makes The Most Effective Way To Prevent Heart Attack | Dr. Joel Fuhrman | The Real Truth About Health

“Joel Fuhrman M.D., a board-certified family physician who specializes in preventing and reversing disease through nutritional and natural methods, and #1 New York Times bestselling author of Eat to Live, Super Immunity and The End of Diabetes, delivers a powerful paradigm-shifting lecture showing us how and why we never need to diet again.
You will understand the key principles of the science of health, nutrition and weight loss. It will give you a simple and effective strategy to achieve—and maintain—an optimal weight without dieting for the rest of your life. This new approach will free you forever from a merry-go-round of diets and endless, tedious discussions about dieting strategies. This is the end of dieting.””
Connect with The Real Truth About Health
Passionate believers in whole food plant based diets, no chemicals, minimal pharmaceutical drugs, no GMO’s. Fighting to stop climate change and extinction.”

The Real Truth About Health Conference, Melville, NY – Wow! Look what’s coming up. Check this out!

The Real Truth About Health is having the world’s largest free live health and environmental conference being held in Melville, NY. April 23-May 2, 2021

Source: The Real Truth About Health Conference, Melville, NY

Meals For Maximum Weight Loss // The Starch Solution // Plant Based… ep15 | Plantiful Kiki

**To find out more about our EAT MORE WEIGH LESS program go to** : https://www.eatmoreweighless.co

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Nuts – What Effect Do They Have On Your Health? | The Real Truth About Health

This is nuts! Today’s expert panel takes a look at nuts, how they impact your health, and how you should really be balancing your diet. Let’s get healthy!

Panel Participants: Brian Clement, Ph.D., L.N., Anna Maria Clement, Ph.D., L.N., Pamela A. Popper, Ph.D., N.D., Julieanna Hever, M.S., R.D., C.P.T., Garth Davis, M.D.

Connect with The Real Truth About Health http://www.therealtruthabouthealth.com/ https://www.facebook.com/The-Real-Tru… https://twitter.com/RTAHealth

Passionate believers in whole food plant based diets, no chemicals, minimal pharmaceutical drugs, no GMO’s. Fighting to stop climate change and extinction.

Johns Hopkins study explodes COVID death hoax; it’s re-labeling on a grand scale | Nov 30 by Jon Rappoport | NoMoreFakeNews.com

“This patient who died had an ordinary heart attack.”

“Not anymore. We’re repackaging it as COVID.”

by Jon Rappoport

November 30, 2020

(To join our email list, click here.)

Don’t blink. Johns Hopkins may delete or retract their analysis at any moment. Their author’s study is devastating. Too hot to handle.

UPDATE: Yes, I wrote that opener a few hours before Johns Hopkins stepped in and DID retract the article. Boom. [1] [2] [3] [4]

Hopkins claims the article has been used to spread misinformation about the pandemic, and contains factual errors. CDC is cited as one correct source of facts. Hmm.

Regardless, here is my article, finished before the Johns Hopkins retraction. Since then, I’ve only polished it a bit in several places, for clarity:

Months ago, I told you this, in a number of articles: The overwhelming percentage of people who are “dying from the virus” are actually dying from traditional diseases.

These people have been relabeled and repackaged as “COVID-19.”

It has nothing to do with “the virus.”

A new analysis from Johns Hopkins confirms this in spades.

The Johns Hopkins News-Letter article, in a student publication, is headlined, “A closer look at US deaths due to COVID-19.” It lays out the case made by “Genevieve Briand, assistant program director of the Applied Economics master’s degree program at Hopkins.”

As you keep reading, keep this in mind: If the so-called increase in mortality from COVID is offset, almost exactly, by a decrease in deaths from all other major diseases…

Indicating that the so-called COVID deaths are nothing more than an exercise in re-labeling, then…

You can say there is a new coronavirus, but it’s even less harmful than flu, because virtually everybody recovers…

Or you can say the whole story of a new coronavirus is a fake narrative. There is no new virus.

My readers know I’ve been offering much evidence for the latter conclusion.

Here are key quotes from the Johns Hopkins News-Letter article:

“These data analyses suggest that in contrast to most people’s assumptions, the number of deaths by COVID-19 is not alarming. In fact, it has relatively no effect on deaths in the United States.”

“This comes as a shock to many people. How is it that the data lie so far from our perception?”

“When Briand looked at the 2020 data during that seasonal period, COVID-19-related deaths exceeded deaths from heart diseases. This was highly unusual since heart disease has always prevailed as the leading cause of deaths. However, when taking a closer look at the death numbers, she noted something strange. As Briand compared the number of deaths per cause during that period in 2020 to [deaths per cause in] 2018, she noticed that instead of the expected drastic increase across all causes, there was a significant decrease in deaths due to heart disease. Even more surprising, as seen in the graph below, this sudden decline in deaths is observed for all other causes.”

“This trend is completely contrary to the pattern observed in all previous years. Interestingly, as depicted in the table below, the total decrease in deaths by other causes almost exactly equals the increase in deaths by COVID-19. This suggests, according to Briand, that the COVID-19 death toll is misleading. Briand believes that deaths due to heart diseases, respiratory diseases, influenza and pneumonia may instead be [may have been] recategorized as being due to COVID-19.”

“The CDC classified all deaths that are related to COVID-19 simply as COVID-19 deaths. Even patients dying from other underlying diseases but are infected with COVID-19 count as COVID-19 deaths. This is likely the main explanation as to why COVID-19 deaths drastically increased while deaths by all other diseases experienced a significant decrease.”

“’All of this points to no evidence that COVID-19 created any excess deaths. Total death numbers are not above normal death numbers. We found no evidence to the contrary,’ Briand concluded.”

“’If [the COVID-19 death toll] was not misleading at all, what we should have observed is an increased number of heart attacks and increased COVID-19 numbers. But a decreased number of heart attacks and all the other death causes doesn’t give us a choice but to point to some misclassification [re-labeling],’ Briand replied.”

“In other words, the effect of COVID-19 on deaths in the U.S. is considered problematic only when it increases the total number of deaths or the true death burden by a significant amount in addition to the expected deaths by other causes. Since the crude number of total deaths by all causes before and after COVID-19 [was first announced] has stayed the same, one can hardly say, in Briand’s view, that COVID-19 deaths are concerning.”

Of course, there is some mealy-mouthed backtracking in the article. The virus is deadly and the pandemic is real, etc. But the data are the data.

The whole COVID operation is a hoax.

If I thought other honest researchers would investigate and re-calculate the Hopkins analysis, I would say, let’s see what they come up with. But based on my experience, there will be, at best, a brief flurry of articles in the press about this extraordinary finding, and then the scientific and press denizens will move on, as if nothing happened. That is their way. They briefly expose a scandal and then they slither off to cover up the scandal.

The other possibility is: Hopkins will retract the analysis, claiming it was flawed. That is the other strategy the low-crawling creatures sometimes deploy.

So there you have it.

Hoax. Con. Fake.

As I keep reporting, the virus (never proven to exist) is the cover story for the true phase-one goal: destruction of the economy.

If the virus were real, if it were attacking people left and right, the all-cause mortality numbers would be through the roof.

But they aren’t.

“I have a great idea, Bill. Let’s declare a fake pandemic. We’ll report all sorts of high death numbers. But really, we’ll just be subtracting numbers from other traditional diseases that cause deaths, and we’ll add those numbers to our fake pandemic.”

“Sounds great, Tony. Can you pull it off? I mean, it’s pretty obvious.”

“Sure, we can pull it off. And if some journalist with a mainstream reputation or an institution suddenly develops a brief infection of ETHICS, we’ll call their work a mistake or a lapse in judgment.”

“You mean an institution like the World Health Organization or Johns Hopkins?”

“Right. We’ll say the institution didn’t issue the study, it was just one of their people, a lone researcher. And if necessary, the institution, under pressure, will back off. But that’s assuming anyone noticed the study in the first place. Normally, these ‘revelations’ surface for a moment and then sink like a stone. No one cares. A pandemic is a money waterfall. The beneficiaries won’t sacrifice their bottom lines, or their reputations…”

Of course, people can rise up and raise holy hell.


SOURCES:

[1] https://www.jhunewsletter.com/article/2020/11/a-closer-look-at-u-s-deaths-due-to-covid-19

[2] https://web.archive.org/web/20201126163323/https://www.jhunewsletter.com/article/2020/11/a-closer-look-at-u-s-deaths-due-to-covid-19

[3] https://drive.google.com/file/d/1iO0K75EZAF8dkNDkDmM3L4zNNY0X-Xw5/view

[4] https://www.youtube.com/watch?v=3TKJN61aflI

Article reblogged from Jon’s website: https://blog.nomorefakenews.com/2020/11/30/johns-hopkins-study-explodes-covid-death-hoax/

Article recommended by commenter to Jon’s article:

Hi Jon, some more info pertaining to this report.
https://wmbriggs.com/post/33680/

Keep up the good work. Thanks

The MS in Applied Economics hosted a friendly conversation on a morose topic on November 11, 2020. This presentation was led by Dr. Genevieve Briand, MS in Applied Economics Assistant Program Director. Genevieve went over where the data could be accessed and downloaded. Together with her, event attendees were invited to think critically about the data presented. This webinar looked at very simple statistics; nonetheless, it shed light on the COVID-19 situation.

Plant versus Animal Iron | Dr. Michael Greger @ NutritionFacts.org

It is commonly thought that those who eat plant-based diets may be more prone to iron deficiency, but it turns out that they’re no more likely to suffer from iron deficiency anemia than anybody else. This may be because not only do those eating meat-free diets tend to get more fiber, magnesium, and vitamins like A, C, and E, but they also get more iron.

The iron found predominantly in plants is non-heme iron, which isn’t absorbed as well as the heme iron found in blood and muscle, but this may be a good thing. As seen in my video, The Safety of Heme vs. Non-Heme Iron, avoidance of heme iron may be one of the key elements of plant-based protection against metabolic syndrome, and may also be beneficial in lowering the risk from other chronic diseases such as heart disease.

The data linking coronary heart disease and the intake of iron, in general, has been mixed. This inconsistency of evidence may be because of where the iron comes from. The majority of total dietary iron is non-heme iron, coming mostly from plants. So, total iron intake is associated with lower heart disease risk, but iron intake from meat is associated with significantly higher risk for heart disease. This is thought to be because iron can act as a pro-oxidant, contributing to the development of atherosclerosis by oxidizing cholesterol with free radicals. The risk has been quantified as a 27% increase in coronary heart disease risk for every 1 milligram of heme iron consumed daily.

The same has been found for stroke risk. The studies on iron intake and stroke have had conflicting results, but that may be because they had never separated out heme iron from non-heme iron… until now. Researchers found that the intake of meat (heme) iron, but not plant (non-heme) iron, was associated with an increased risk of stroke.

The researchers also found that higher intake of heme iron—but not total or plant (non-heme) iron—was significantly associated with greater risk for type 2 diabetes. There may be a 16% increase in risk for type 2 diabetes for every 1 milligram of heme iron consumed daily.

The same has also been found for cancer, with up to 12% increased risk for every milligram of daily heme iron exposure. In fact, we can actually tell how much meat someone is eating by looking at their tumors. To characterize the mechanisms underlying meat-related lung cancer development, researchers asked lung cancer patients how much meat they ate and examined the gene expression patterns in their tumors. They identified a signature pattern of heme-related gene expression. Although they looked specifically at lung cancer, they expect these meat-related gene expression changes may occur in other cancers as well.

We do need to get enough iron, but only about 3% of premenopausal white women have iron deficiency anemia these days. However, the rates are worse in African and Mexican Americans. Taking into account our leading killers—heart disease, cancer, and diabetes—the healthiest source of iron appears to be non-heme iron, found naturally in abundance in whole grains, beans, split peas, chickpeas, lentils, dark green leafy vegetables, dried fruits, nuts, and seeds.

But how much money can be made on beans, though? The processed food industry came up with a blood-based crisp bread, made out of rye flour and blood from cattle and pigs, which is one of the most concentrated sources of heme iron, about two-thirds more than blood from chickens. If blood-based crackers don’t sound particularly appetizing, you can always snack on cow blood cookies. And, there are always blood-filled biscuits, whose filling has been described as “a dark-colored, chocolate flavored paste with a very pleasant taste.” (It’s dark-colored because spray-dried pig blood can have a darkening effect on the food product’s color.) The worry is not the color or taste, it’s the heme iron, which, because of its potential cancer risk, is not considered safe to add to foods intended for the general population.

Previously, I’ve touched on the double-edged iron sword in Risk Associated With Iron Supplements and Phytates for the Prevention of Cancer. It may also help answer Why Was Heart Disease Rare in the Mediterranean?

Those eating plant-based diets get more of most nutrients since whole plant foods are so nutrient dense. See Nutrient-Dense Approach to Weight Management.

In health,

Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live, year-in-review presentations:

Source: Plant versus Animal Iron | NutritionFacts.org

Hurdles T. Colin Campbell Overcame To Make His Research Available To The Public – The Real Truth About Health Conference

For decades T. Colin Campbell, Ph.D. has been at the forefront of nutrition education and research. Dr. Campbell’s expertise and scientific interests encompass relationships between diet and disease, particularly the causation of cancer. His legacy, the China Project, is one of the most comprehensive studies of health and nutrition ever conducted. The New York Times has recognized the study as the “Grand Prix of epidemiology.”

Dr. Campbell is the coauthor of the bestselling book The China Study: Startling Implications for Diet, Weight Loss, and Long-term Health, and author of the New York Times bestseller Whole, and The Low-Carb Fraud. He is featured in several documentaries including the blockbuster Forks Over Knives, Eating You Alive, Food Matters, Plant Pure Nation and others. He is the founder of the T. Colin Campbell Center for Nutrition Studies and the online Plant-Based Nutrition Certificate in partnership with eCornell.

Dr. Campbell has conducted original research both in laboratory experiments and in large-scale human studies; received over 70 grant-years of peer-reviewed research funding (mostly with NIH), served on grant review panels of multiple funding agencies, actively participated in the development of national and international nutrition policy, authored over 300 research papers and given hundreds of lectures around the world.

He was trained at Cornell University (M.S., Ph.D.) and MIT (Research Associate) in nutrition, biochemistry, and toxicology. Dr. Campbell spent 10 years on the faculty of Virginia Tech’s Department of Biochemistry and Nutrition before returning to Cornell in 1975 where he presently holds his Endowed Chair as the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry in the Division of Nutritional Sciences.

Visit Dr. Campbell’s website: https://nutritionstudies.org/ 

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Passionate believers in whole food plant based diets, no chemicals, minimal pharmaceutical drugs, no GMO’s. Fighting to stop climate change and extinction.