Posts classified under: 1999

Dr Ho Swee Teck

Perhaps you have been wondering about the tumultuous news being reported lately from chemical industry. Here is my personal and private opinion [for what it’s worth]:

In the first half of this century the gov’ts of the West put many of their scientists to work developing chemical warfare agents. The chemicals were then called ‘poison gas’, ‘nerve gas’, ‘defoliant’, ‘tear gas’, ‘cyanide’, etc. and there were many such ‘handy’ chemicals. Some of the major gov’ts wanted chemicals that would efficiently kill people, and they also wanted to have ‘synthetic’ chemicals so as not to have to buy natural materials from other parts of the world, particularly from nations with which they might someday be at war.

Synthetic fertilizers were big, usually ranking among the top commercial chemicals each year. Unfortunately, those synthetic fertilizers weaken the soil by killing or displacing the innumerable subtle qualities of the soil, such as bacteria, humus, pH buffers, minerals, trace elements and colloidal structures. Damage to the soil weakened the plants, lowered or destroyed their natural immunities to insects, and took away their ability to compete with various non-edible plants [the ‘weeds’].

During the second half of this century, corporate growers forced out the family farms in the US, Canada, and in many other parts of the world. ‘ORGANIC’ farming practices continue to be followed by less than 1% of the growers; as a result, uncontaminated, nourishing food is extremely scarce at present.

Then, ‘adding insult to injury’, the agriculture industry began using numerous warfare agents [‘pesticides’] to attack the insects and weeds. However, after a few years [roughly twenty years ago] the insects and weeds had developed so much resistance to ‘pesticides’ that the pesticide dosages became lethal to the food crops and to the people and animals eating the food crops. For example, one of my brothers, who was managing acreage for a corporation at that time, said to me one day, “I am responsible for 1500 square miles of croplands and orchards, and I never see anything out there that I would want to eat.”

Could it be worse? Yes, indeed! Let’s summarize what has happened since then: The big chemical companies then began buying the SEED companies for the purpose of producing seed varieties that were more resistant to pesticides. These corporations have already spent tens of billions of dollars on seed companies and BIOTECHNOLOGY companies. That’s right, the biggest chemical companies in the world are selling off their chemical manufacturing businesses to acquire agricultural technologies and markets: Monsanto; ICI; duPont; Ciba-Geigy; Sandoz; Rhone Poulenc; Hoechst; Dow; and many others, including the biggest former chemical companies worldwide. Recently, these corporate giants heard about the technique of ‘gene splicing’ plant characteristics, genetic ‘traits’ into the seeds to make the plants inherently toxic to ‘pests’! They went right ahead with this strategy for the most important crops, including corn, soybeans, wheat, and rapeseed [the source of ‘canola oil’], tomatoes, papayas, and altogether more than 40 types of food crops, plus COTTON.

Of course, what happened next is that the pollen from these ‘Frankenstein’ foods mixed with other crops in surrounding fields so that the toxic genes are now invading all of Nature. Nearly half of all food crops now contain transplanted genes. Recently, scientists and farmers began to notice that Frankenstein foods [also known as genetically engineered, ‘GE’, or genetically manipulated, ‘GM’, crops] are toxic to humans, insects and nature in general. The pollen kills beneficial insects such as butterflies. Fed to animals, the GE plants cause digestive problems; miscarriages; premature births; sterility; cancerous tumours, and other horrible problems. Data for humans are still scarce, but the animal studies are an indication of things to come.

There are already numerous reports of rashes, allergies, and illnesses of various other kinds in humans.

One of the ‘traits’ that has been introduced into major GE crops is sterility of the second-generation seeds. In other words, the farmer grows the crop from seeds bought from some supplier; he saves some corn kernels for planting the next crop; the kernels, however, do not germinate; the farmer must go back to the supplier to buy expensive new seed for each crop. This is already having disastrous consequences in low-income areas of the world where the farmers’ economy is already especially precarious. Currently, some or all of the suppliers require the farmer to sign a contract to buy chemicals along with the seed, and to use only their brand of chemicals with that crop.

The long-range implications of GE/GM practices for human health and the health of the planet cannot be fully predicted in advance, but the initial signs are certainly not encouraging. The ‘bottom line’ is that we are now being exploited, at best, and poisoned, at worst. I wish that I could end this account on a positive note and still be truthful. There are some citizen groups, and some gov’t agencies opposing the marketing of GE crops, and they might turn the tide, or it might be ‘too little too late’.

“While millions of human beings go hungry, millions more in the industrialised countries suffer and die from diseases caused by consuming an excess of animal foods which have a high content of protein, fat and cholesterol and absence of fibre.” ~ “Many All Be Fed” John Robbins

Liane Crawford

Because we are not our body, and that our body is the most visible, we have to take great care to distinguish it from the mind from which it is the image. The body sole entity sees the world and feels the world from its inner perception. Let it be that we are miserable and aching from a rough night, it will take a superior individual to believe that it is not the end of the world and that these pains are not what matters and to reflect on what really is. For what really is? What is the reality of it all?

Well, the reality is HOW one feels.

If the individual is fundamentally happy nothing will disturb his disposition. How does one become immune from trivialities, and how does one distinguish trivialities from the real feeling.

I can remember as if it were today how I felt when the world suddenly collapsed around me. I saw that my husband changed from day to day sometime imperceptibly, and at others drastically. I often mentioned: Let’s have a check-up but I was kept out of the truth. He was protecting us, and I felt impotent and shut out until I became powerless in our marriage. I searched night and day for a solution, none seem available until one day I got the answer, in a voice telling me. We are with you, just flow. That shock me up for no answer came when I asked: Who is speaking except I am your soul. This was in 1966.

During this time, I was in touch with a higher level of understanding who steadily guided me to keep my head above water. From time to time, I realized its presence when its vibrations were not moving me. I felt the emptiness, and started to feel a void, I had learned that its presence was beneficial, and I depended on it. I had to know more what how to have this comforting guidance back. I kept asking where can I learn more about my Soul? Soon after I was guided to learn about the energy of the Universe and the Healing Rays of the Sun. I learned to control myself instead of being controlled, I continued to feel a vibration pervading my whole body welcoming them instead of fearing them. And all the things ailing me disappeared. You heard me say: As soon as I learned to control myself, naturally it is understood that we hopefully grow and always will encounter different situations as we go along, testing our self and where we can show then a higher level of awareness to evolve the new situation with greater ease.

It is natural to be healthy and it is abnormal to be sick. However, an illness can be very beneficial after we learn what that blockage is teaching us. Actually, a pain is a friend warning us that we are erring, that we are committing an error that we need to rectify possibly with awareness. And this is the route I chose to take, for I was thinking my body is the temple of my soul and if it is bumping on the road of life then I must find harmony through Soul Energy. We never hurt anybody intentionally, and if I was hurting, I was doing it myself by some Heresy that I had to become conscious of.

Through the diaphragmatic breathing and the Rays of the Sun a new energy entered my being and started the transformation, giving me valuable inputs on the situation. We were now in 1972.

Energy is neutral, at the start it is neither good nor bad however it will magnify what it finds when it enters. It will accelerate what it finds present positive or negative, but will heal if it is designed to heal when coupled with corrected breathing.

Each colour Ray has its sound and together they represent a quality vibrating at a new velocity when used in conjunction with the breathing from the diaphragm.

To give full fling to the Soul we must achieve good health, and manifests whatever it is that you need. And know within yourself that it is natural to have everything, to be in the flow is harmony & harmonising.

These Rays penetrate deeply into you, the roots of your psyche and your glandular system called chakras. These vortexes of energy have their own colour panorama and frequency.

Our physical body is forever speaking to us, telling us what is wrong and what the pain means, it is the voice of the Soul, and what do we do with its prompting? We do not need to be panic stricken if we listen to it but going elsewhere before knowing what the pain means is dangerous. No one knows your body as well as yourself. When your soul knows that you are changing and wanting to cooperate with the soul it will work with you.

To be born, the soul has to come from the Great Beyond and go through the process of death again in reverse. As it chooses you as a body it also takes the responsibility for your life on Earth and will support you to evolve as needed, to achieve what it came to do, to fulfil its Plan on Earth. As long as we work with the project, it works with you. This is why when you go to the doctor without learning what the qualities in your character creating the symptoms, you are postponing your healing because it is through your attitude that your character personality is formed and your inability to adjust creates your physical problems.

You were born to fulfil your dream and whenever you are off the track you may feel extremely sad without knowing why, or sick on the physical level. Sing to it with the Sounds of the colours of the Rays of the Sun and it will respond. Ask questions and soon it will tell you and you may not know the WHY, but you will feel better. Questioning yourself is probably one very important movement not just WHY but ask to be explained, as you do your sounds. Doing yours sounds pleasingly (on Key, lovingly, joyously) permeates the Aura with Solargy?

We will work only for the time being with clear and sharp colours, the best fabrics are SILK, LINEN, COTTON, WOOL. No artificial blend will be used. Clear glass or crystal or even better precious gems, semi-precious stone.

7 COLOURS-RAYS (all clear and bright) RED, BLUE, YELLOW, GREEN (Emerald or clear Jade) ORANGE, PURPLE-VIOLET, INDIGO. The Sounds of the colour Rays are:

Red: E – Blue: O – Yellow: AH – Green: A – Orange: AE – Purple Violet: UU -Indigo: OM

Colour Qualities: Positive and Negative

RED: Male, Freedom, independence, feeling inspiration, determination, action independence, anger, lust, frustration, confusion, violence, destruction, impatience, impulsive, etc.

BLUE: Female: Love, wisdom, gentleness, trust, understanding, compassion, patience, forgiveness, possessiveness, self-pity, indifference, separateness, isolation, depression, passivity, insecurity.

YELLOW: Sun, joy, organization, evaluation, attention to detail, active intelligence, sincerity, criticism, lazy, over-indulgence, stubborn, constriction, selfish, cowardice, judgemental.

GREEN: Enthusiasm, flow, harmony, responsiveness, industrious efforts, expansion, gratitude, jealousy, regimentation, envy, stinginess, pessimism, disorder, resistance, greed.

ORANGE: Courage, victory, intellect, harvest, change, striving, creativity, illumination, uncooperativeness, sluggishness, ignorance, inferiority, superiority, cruelty, pompous.

PURPLE-VIOLET: Self-motivation, service, responsibility to self, devotion, loyalty, idealism, obsession, injustice, martyrdom, restriction, morose, intolerant, agitation, impotence.

INDIGO: Synthesis, inspiration, persuasion, implementation, creativity, unity, reminisce, calm pride, separateness, conceit, arrogance, contempt, resentment, irritability, remorse, regrets, totalitarianism.

Other Rays to be studied in a next possibility are many, including BLACK, WHITE, SILVER, GOLD.

With Solargy, when needed, it is highly welcomed to use herbs and acupuncture once in a great while those are amply enough to tell the soul that it is important to get results in the now. However, usually in my classes as a group we get great results doing the sounds and visualization of the Rays clear with Diaphragmatic Breathing.

Sound and Colour vibrations or Solargy is not a drug nor to be used instead of drugs. SOLARGY is an active meditation permeating and elevating you with vital and beneficial energy of the Solar System.

To be in Harmony with the Universe, one needs to be in a state of vibration to overcome some manifestation on the physical level.

Illness is a dead weight and to heal (IT) must move. Soon after starting using SOLARGY one notices subtle beneficiary changes, then more and more as it is practiced. The best is to practice the meditation without watching for results, having only an attitude knowingness that it is being taken care of and that good follows.

In 1971, as I was doing the meditation it dawned on me suddenly that so many of my complaints had disappeared. Once we touch the Infinite Principle of Being or the Source of Wellbeing you feel that the veil has gone, we feel more at one with the whole. This life that we are living now is just a preparation of what is to come. Live it without fear and only in anticipation of the best. Tomorrow has nothing to give except what you have given it in this now. Live in the NOW fully, joyously with your heart open so that you can receive all, this is for you to share with others and this will be carried into another life, for life has no end.

To be alive during this most incredible time on the planet is one of the greatest healing. Much is coming our way taking the greatest fear out of life. The fear of death. Amazing finding in the Bible this quote from 1 Cor, 15:26 “The last enemy to be destroyed is death”. Now that we come closer to the year 2000, we are more aware of what has troubled our civilization for so long. We carry the fear of death from the time we are born, creating much unwanted illness.

(Liane Crawford also gives classes, lectures and workshops on “Communication Beyond Boundaries”.)

Raw fooders, or any health-conscious individuals for that matter, cannot afford to entertain a blasé attitude towards the effects Genetically Engineered foods may have upon their bodies and health.

Given the huge complexity of the genetic code, no one can possibly predict the effects of adding new genes into any organisms or plant.

Genetically engineered foods with genes derived from animals, fish, insects and bacteria are appearing in Canadian stores. Many scientists feel these foods are not properly tested and pose serious health risks. Already one genetically engineered food supplement (genetically engineered tryptophan) killed at least 37 people in North America, and permanently disabled 1500 others.

The entire population is in a dangerous global experiment in the interests of short-term commercial gain by giant transnational biotech companies, which control large segments of the world’s food supply. Dangers identified to date include:

• Unpredictable mutations of the genetic code, causing new diseases and weaknesses.
• New toxins and allergens in foods.
• Unnatural gene transfers between species, causing the spread of dangerous diseases across species barriers.
• Increased use of chemicals on crops, resulting in increased contamination of our water supply and food.
• Other unknown effects of genetic experimentation.

Genetic engineering poses the greatest danger of any technology yet introduced because genetic mistakes can never be recalled. Safety testing will never be adequate, because any genetic defects, once introduced, will be passed on to all subsequent generations, and their effects will spread without limit. The consequences of this are incalculable. We must act now, before it is too late.

What is Genetic Engineering?

Genes are the blueprints for every part of an organism. Every plant or animal is different because of the different genetic material or genes contained within the cells of the organism.

Genetic engineering is the process of modifying this information particularly by artificially transferring the genes of one organism into another.

While traditionally breeding techniques can exchange genes between similar species, genetic engineering allows the insertion of genes from any plant or animal into any other organism. For instance, the genes from a fish were inserted into a tomato to create a more durable tomato.

Side-effects of Genetic Engineering

It might seem quite appealing to transfer desirable properties from one food into another. Perhaps we could design super foods that last forever and contain all the nutrients we need.

However, given the huge complexity of the genetic code, no one can possibly predict the effects of introducing new genes into any plant or organism. Biotechnology companies claim their methods are precise. In fact, there is always some uncertainty where the inserted gene is going to land. Also, a gene may act differently when placed in a new host, and the functioning of the host organism could be unpredictably altered. The risks of genetic mistakes are unlimited.

Toxic Tryptophan: 37 People Killed

The tryptophan incident is an alarming example. (Ref.: Trends in Biotechnology, vol. 12, pp. 346-352, 1994). Tryptophan is a food supplement.

In the USA in 1989, there was an epidemic of a new and mysterious disease, termed eosinophilia myalgia syndrome. This disease was characterised by severe, often crippling muscle pain.

Eventually, the disease was traced to the consumption of genetically engineered tryptophan, produced by the company Showa Denko K.K. in Japan. The company had apparently altered its process of genetic engineering to speed up production and had not realized the toxic side effects. The result: 37 people died, and at least 1500 more were permanently disabled.

Herbicide Resistant Soybeans and Canola Oil

Soybeans and Canola Oil now in our stores are from plants genetically engineered to be resistant to herbicides. This allows farmers to spray higher levels of herbicides without damaging crops.

The result: increased contamination of food, soil, and water, toxicity to animals and plants, and reduced soil fertility, in addition to the unknown effects of gene population.

Soybeans are used in approximately 60% of processed foods, including margarine, ice-cream, breads, cereals, pasta, soya sauce, tofu, vegetarian burgers, and meat substitutes. Since Canola Oil and soybeans are used in such a wide range of foods, it will be very hard to trace any health problems, allergies, or other toxic effects should they arise.

Spraying Scorpion Toxin on our Crops

Another alarming product now being tested in Southern Ontario is a genetically engineered insect virus. A gene for scorpion toxin has been inserted into an insect virus, which is sprayed onto vegetables to kill insects. This genetically engineered virus is highly potent in destroyed insects, both pests and their natural predators, as well as pollinators. For humans, the impact of the toxin on cuts and open sores is a concern. In addition, such a gene, if incorporated into the human chromosomes, could create a terrible nerve disease or a powerful auto-immune disease. The virus that acquires the scorpion toxin gene could also gain a genetic advantage and become a formidable parasite.

Potatoes with Pesticide Genes

Insect resistant potatoes now on the market have been genetically engineered to contain their own pesticide. The potato contains a bacterial gene (called bacillus thuringiensis, or B.t.), which creates a toxin in the potato to kill insects. Because the insecticide is in the potato, farmers don’t have to spray pesticide.

Biotechnology supporters claim that when these potatoes are eaten by people (or other mammals), the toxin becomes deactivated in the acidic environment of the stomach. The potatoes were fed to rats, mice, and quails, which showed no immediate toxic effects. However, the long-term effects of these foods are untested, and it could take years for any poisonous side-effects to be seen. By then it could be too late.

Corn with Pesticide Genes

B.t. toxin was also added to the genes of corn to kill insects. This genetically engineered corn that contains its own pesticide is used to make corn starch, corn syrup, and other products derived from corn, which are ingredients in an estimated 25% of processed foods in Canada. Since this corn is contained in many other foods, any damaging side effects could be disastrous. For both the corn and potatoes with B.t. toxin, scientists are concerned these foods may cause allergies in certain people or poisonous effects in those using ulcer medications or antacids that reduce stomach acidity.

Inserting Viruses into Crops

Genes from the rabies virus have been inserted into tomatoes to provide a low-cost mass vaccine. When wild animals such as raccoons eat the tomatoes, they become immunized against rabies.

The use of such viruses is very dangerous because viral genes introduced into chromosomes of plants or animals have the ability to join wild viruses by a process called genetic recombination.

Virus genes are also frequently added to the cells of crops to confer resistance to invading viruses. A virus resistant squash that is in the process of approval and is targeted to baby food production is of that type.

This addition of virus genes to every cell of a plant creates a massive load of virus genes in the environment and in the human body. This greatly raises the probability that a virus gene will combine with a wild relative to produce a super virus, which could lead to new and deadly disease.

Genetically engineered Enzymes and Food Additives

Many genetically engineered food additives and enzymes have also been approved, including amylase, catalase, and lactase, which are used to produce a wide range of products, including bread, baby foods, sugar, fruit juices, baking powder, soft drinks, corn syrup, and other processed foods.

Rennet, manufactured using genetically engineered bacteria, is used to make cheese. Whey residues are then utilised to produce chocolate and margarine.

Splicing Human Genes into Crops and Animals

Farm animals are being altered with human genes to provide replacement parts for human transplants or to provide human factors to treat diseases. A pig named Astrid was modified with human genes so the organs of her offspring could be transplanted into humans. Each organ will be marketed for about $16,000.

Rabbits engineered to produce human growth hormone were mainly sterile, but a few animals produced milk rich in the hormone. If these rabbits with humans genes escape and breed with wild rabbits, no one knows what the results might be.

The human gene “human metalotheinen” has been spliced into plants. This gene produces a product that ties up toxic metals such as mercury or cadmium in the body. The modified plants would remove pollution from the soil. Unfortunately, this gene also acts like a cancer gene and scientist are concerned about releasing cancer genes into the environment.

Other Genetically Engineered Foods

Other approved genetically engineered foods include yeast (used in bread, spreads, food supplements, pizza base, beer, and other processed foods.), NutraSweet (used widely in soft drinks), herbicide resistant maize, and transgenic tomatoes, carrying anti-ripening genes, antibiotic markers, and herbicide resistant genes, which can be used in canned tomato products. As over 4,000 field projects are in progress worldwide, the global market is about to be flooded with genetically modified products.

We are all guinea pigs in the global experiment on our food supply. Act now before it is too late.

You Can Help

Today we still may have a little time; but tomorrow…?

Write to your supermarkets, media, and consumer groups expressing your concern. Demand labelling of genetically engineered foods and a 50-year moratorium on these foods until their long-term effects are known.

Send copies of this material to friends, family influential people and other health-conscious individuals.

Oct – Dec 1999
www.safe.food.org

What to Eat, How to Shop

If you really want to avoid the influence of genetic engineering, buy fresh organic produce. If you want to buy processed foods and avoid genetically engineered ingredients, you will have to read products labels. If the label mentions any of the ingredients listed below without explicitly qualifying it as organic, then the product probably contains genetically engineered ingredients.

Primary Suspects: Ingredients and Products to Check

• Soybeans: Soy flour, soy oil, lecithin, soy protein isolates and concentrates. Products that may contain genetically engineered soy derivatives: vitamin E, tofu dogs, cereals, veggie burgers and sausages, tamari, soy sauce, chips, ice cream, frozen yogurt, infant formula, sauces, protein powder, margarine, soy cheeses, crackers, breads, cookies, chocolates, candies, fried foods, shampoo, bubble bath, cosmetics, enriched flours and pastas.
• Corns: Corn flour, corn starch, corn oil, corn sweeteners, syrups. Products that may contain genetically engineered corn derivatives: vitamin C, tofu dogs, chips, candies, ice cream, infant formula, salad dressings, tomato sauces, breads, cookies, cereals, baking powder, alcohol, vanilla, margarine, soy sauce, tamari, soda, fried foods, powdered sugar, enriched flours and pastas.
• Canola: Oil. Products that may contain genetically engineered canola derivatives, chips, salad dressings, cookies, margarine, soaps, detergents, soy cheeses, fried foods.
• Cotton: Oil, fabric. Products that may contain genetically engineered cotton or its derivatives: clothes, linens, chips, peanut butter, crackers, cookies.
• Potatoes: Right now, the only potato that has been genetically engineered is the Burbank Russet, but you still have to look out for potato starch and flour. Products that may contain genetically engineered potatoes or derivatives; unspecified processed or restaurant potato products (fries, mashed, baked, mixes, etc.), chips, Passover products, vegetable pies, soups.
• Tomatoes: No plum or Roma tomatoes have been genetically engineered. But one cherry tomato has, as have regular tomatoes. Products that may contain genetically engineered tomatoes or derivatives: sauces, purees, pizza, lasagne, and all of those wonderful Italian and Mexican foods.
• Dairy Products: Milk, cheese, butter, buttermilk, sour cream, yogurt, whey. You have to ask several questions when you are looking at dairy products. Have the cows been treated with BGH? What kind of feed have they been given? If they are not being fed organic grains, chances are quite likely that they will be eating genetically engineered animal feed. What does this do to their milk products? No one knows.
• Animal Products: Because animal feed often contains genetically engineered organisms, all animal products, or by-products may be affected.

Please note that a food may contain some of these items and yet be free from genetically engineered organisms, but we have no way of knowing without tracking down every brand, every product and every ingredient. Even reading labels is no guarantee that you will be able to avoid genetically engineered ingredients, because manufacturers are not required to list every little ingredient, enzyme or organism used in the manufacturing process. The following products may also be genetically altered, contain or originate from genetically engineered organisms: candies, cookies, breads, cereals, corn syrups, oils, juices, detergents, dough conditioners, yeast, sugar, animal feed, vitamins and enzymes used in the processing of cheese.

Genetically Engineered Enzymes

Enzymes are naturally occurring proteins that speed up biochemical processes. They’re used to produce everything from wine and cheese to corn syrup and baked goods. Enzymes allow the manufacturer to produce more of a particular product in a shorter amount of time, thus increasing profit.

Generally, the use of enzymes is beneficial. In some cases, they can replace harmful chemicals and reduce water and energy consumption in food production. However, enzymes produced by genetically engineered organisms are cause for concern. Not enough is known about the long-term effects of these enzymes on humans and the ecosystem for them to be used across the board.

FDA regulations on enzyme use is a grey area. Enzymes used in the processing of foods do not have to be listed on product labels because they are not considered foods. Also, when enzymes are genetically engineered, the manufacturer is not required to notify the FDA that the enzymes have been modified. The lists of GE enzymes known by the FDA is, by their own admission, “probably incomplete.”

Worldwide, the enzyme market is a $1.3 billion industry. One of the largest enzyme manufacturers are Novo Nordisk, which manufactures GE and non-GE enzymes. You can contact Novo Nordisk (U.S.) at [email protected] and let them know your views on genetic engineering.

The FDA provided us with this partial list of genetically engineered enzymes:

• Chymosin – used in the production of cheese
• Novamyl (TM) – used in baked goods to help preserve freshness
• Alpha amylase – used in the production of white sugar, maltodextrins and nutritive carbohydrate sweeteners (corn syrup)
• Aspartic (proteinase enzyme from R. miehei) – used in the production of cheese
• Pullulanase – used in the production of high fructose corn syrup

If you want to absolutely avoid genetically engineered enzymes you will have two choices: avoid foods in the following categories or call the food manufacturers directly and ask them if their enzymes are genetically engineered. They will probably have no idea. Ask them to check and call them back again. Let us know if you get written confirmation.

• Beers, wines and fruit juices – (Enzymes used: Cereflo, Ceremix, Neutrase, Ultraflo, Termamyl, Fungamyl, AMG, Promozyme, Viscozyme, Finizym, Maturex, Pectinex, Pectinex Ultra SP-L, Pectinex BE-3L, Pectinex AR, Ultrazym, Vinozym, CItrozym, Novoclairzym, Movoferm 12, Glucanex, Bio-Cip Membrane, Peelzym, Olivex/Zietex)
• Sugar – Enzymes used: Termamyl, Detranase, Invertase, Alpha Amylase
• Oils – Enzymes used: Lipozyme IM, Novozym 435, Lecitase, Lipozyme, Novozym 398, Olivex, Zietes
• Dairy products – Enzymes used: Lactozym, Palatase, Alcalase, Pancreatic Trypsin Novo (PTN), Flavourzyme, Catazyme, Chymosin
• Baked Goods – Enzymes used: Fungamyl, AMG, Pentopan, Novomyl, Glutenase, Gluzyme

In many cases the enzymes named above are brand names. They may appear under other names as well. Enzymes are usually found in minuscule quantities in the final food product. The toxin found in genetically engineered tryptophan was less than 0.1 percent of the total weight of the product, yet it was enough to kill people. The use of enzymes is pervasive in the food industry. Nothing is known about the long-term effects of genetically engineered enzymes. We include this information so you can make an informed choice about whether you want to eat them or not.

Natasha Trenev

A man complains of severe lower abdominal distress, including severe cramps, nausea, vomiting – a condition of many years’ standing. He begins taking daily parabiotic (beneficial bacteria) supplements and experiences relief for the first time. A Woman, diagnosed with ‘everything’ wrong with her bowels, suffers for 30 years and can’t go anywhere unless there is a restroom nearby. She decides to augment her daily routine with parabiotic. Her turnaround is so dramatic, her family physician husband is completely amazed.

We see impressive, even amazing, results on a regular basis with persons who suffer from some type of intestinal illness, and who decide to add parabiotic to their daily health regimen. It is becoming increasingly clear to researchers and medical professionals involved in this arena that beneficial bacteria play a crucial role in helping to support our intestinal and immune systems. Yet the role played by parabiotic is still not fully understood by all health practitioners.

While beneficial bacteria reside in the intestinal tract and directly affect the health of our complex internal ecosystem, we are seeing overwhelming evidence that they also indirectly influence the health and function of major organs in the body and the optimal performance of the immune system itself. A strong gastro-intestinal tract is truly the gateway to good health. It is the fuelling station as well as the waste-management system for the body. If the gastro-intestinal tract is continuously supplied with the properly selected beneficial bacteria-super strains of L. acidophilus, B. bifidum and L. bulgaricus – it has a much greater ability to digest food efficiently.

When food is properly digested, the body can absorb nutrients without inciting allergic responses. Bioavailability is the key issue regarding digested food and nutrients and therefore paramount for the body’s proper functioning. Selected super strains of L. acidophilus (such as the NAS) and B. bifidum (such as the Malyoth) are genetically predisposed to adhere to the small and large intestinal wall to exclude disease-causing (pathogenic) bacteria from obtaining attachment sites. This genetic predisposition can be manifested by the selected super strains only when they are produced in a medium that encourages such predisposition. When the selected super strains employ competitive exclusion correctly, the immune system is spared from hyperactivity due to bacterial translocation. Furthermore, components of cell wall fractions and other cellular material stimulate immunoglobulin activity and enhance macrophage function while normalizing white blood cell counts. These special beneficial bacterial features are strain specific. Immune system hyperactivity is further reduced by the beneficial bacteria’s competitive exclusion of pathogenic bacteria. Beneficial bacteria only make non-invasive attachments. Pathogenic bacteria make invasive attachments that lead to micro sepsis along the intestinal wall, leading to inflammation and, of course, a diseased state. On the other hand, when the tasks of the selected strains of beneficial bacteria are successfully carried out, the overall immune system is strengthened and supported.

INTERNAL ENVIRONMENTAL MANAGEMENT

Our intestinal tract teams with different species of microorganisms – 400 of them – weighing 3  pounds. Remember, up to 40% of our dry weight faecal matter is composed of bacteria! Some of the beneficial to the host – others are chameleons or not so friendly. The internal microbiological ecology is a rapidly changing one requiring continuous replenishment of beneficial bacteria, which are depleted daily by outside environment pollutants and food contamination. Even when our external environment is relatively ‘clean’ by age 40 we begin to lose most of our beneficial flora by virtue of the aging process. What’s important for all age groups is to encourage the growth of beneficial bacteria while minimizing the proliferation of the unfriendly ones.

Beneficial bacteria are single-celled organisms that occur singly, in pairs, and in short chains. They are normally present in the skin, the mouth, the digestive system, and the vaginal mucosa of humans, where they perform a wide variety of indispensable functions to protect their hosts against harmful bacteria. Their capacity to survive through the GI tract in spite of gastric acidity and bile salt toxicity is essential for beneficial bacteria to have any biological effect on the body. Selecting strains, growth mediums, production methods, and delivery systems is crucial to the survival of probiotic supplements.

Beneficial bacteria are also called lactic bacteria, for their ability to transform lactose (milk sugar) into lactic acid. Lactic acid functions as a digestive antiseptic and facilitates the efficient absorption of calcium and phosphorus in milk products. When lactobacilli are continually grown in a non-dairy medium, they forget to produce lactase, an enzyme necessary to digest lactose (milk sugar). It is ironic that consumers are told to take a non-dairy based probiotic supplement to assist them with their lactose intolerance. These beneficial bacteria make the lactase for their own use. When lactic bacteria are not grown in milk, they have no need to produce lactase.

It is most important to remember that beneficial bacteria minimize the proliferation and effects of the many dangerous pathogens found readily in the world’s food supply. Beneficial bacteria minimize these illnesses, excluding pathogens by competing with them for attachment sites on the intestinal walls. When the population of selected super strains of beneficial bacteria in the intestine is increased, vitamin B6 is produced, helping to boost the immune system.

The effect of L. acidophilus in assisting digestion has been promoted through mainstream advertising efforts. Unfortunately, most so-called acidophilus supplements do not contain L. acidophilus and therefore would not exhibit the special features of a super strain. Not as well understood by many is how effectively super strains of L. acidophilus work in concert with B. bifidum and L. bulgaricus to help promote a healthy and strong immune system. Some health professionals, especially those in complementary and alternative health care, value beneficial bacteria supplementation to support optimal health. However, oftentimes because of its high profile, it is L. acidophilus that is recommended to the exclusion of B. bifidum and L. bulgaricus, thus demonstrating an information gap concerning the ‘wholistic’ probiotic approach. The fact is when all three selected strains of these beneficial bacteria are present in sufficient numbers in the intestinal tract, they work synergistically to offset and control the effects of pathogenic bacteria, thereby promoting health.

What does this synergistic activity consist of, and how does it positively affect the human host? Each of the bacteria – L. acidophilus, B. bifidum and L. bulgaricus – produce natural antimicrobial substances, enzymes, and vitamins that help promote a healthy digestive and disposal system. These include but are not limited to lactic acid, acetic acid, hydrogen peroxide, acidolin, acidophilin, lactocidin, lactobacilin, bifidin, bulgarican, protease, amylase, lactase, and vitamins, all of which are very strain specific. These substances assist the digestive system and help strengthen the immune system, thereby providing protection against pathogenic bacteria.

The presence of the antimicrobial substances in the supernatant (original culturing medium), along with the high numbers of viable probiotic cells in uniquely produced and selected probiotics, have been cited in independent studies as highly effective agents against pathogens such as Escherichia coli, Candida albicans, and Staphylococcus aureus. The presence of the supernatant is as important as the living cells in a superior probiotic supplement.

L. acidophilus, for instance, helps the body digest and absorb nutrients from food and vitamins in the small intestine without allowing the immune system to become hypersensitive. Unchecked immune function hypersensitivity leads to allergic reactions. In the female vaginal tract, where yeast infections can occur, the super stain of acidophilus helps produce tiny amounts of hydrogen peroxide to prevent these infections. With B. bifidum, researchers have discovered that its use can result in improved liver function for patients with liver disease and can assist in lowering blood toxin levels. Bifidum also produces vitamin B and formic, lactic, and acetic acid – all of which discourage the activity of disease-causing bacteria. As for L. bulgaricus, its role in the large intestine is to escort the unwanted pathogens out through the normal elimination process. It also assists the body to digest food components like proteins and carbohydrates and helps monitor the pH factor to support a healthy internal ecology.

THE SALMONELLA/E. COLI THREAT

Dangerous pathogens such as Salmonella and E. coli can easily upset the balance of this internal environment in the body-causing serious illness, even death.

Recent news reports have feature frequent food-poisoning outbreaks. In June of 1998, 4500 people in Chicago were sickened by potato salad tainted with E. coli in one of the country’s largest outbreaks. That same month in Georgia, a virulent form of E. coli traced to a water park sickened at least six children. Once more in June 1998, a Minneapolis food company recalled millions of pounds of cereal sold under 39 brand names because of a possible link to a Salmonella outbreak in 11 states. In addition, 40 to 60 percent of the chicken flock in the U.S. is infected with Salmonella, and a whopping 80 percent is infected with H. pylori, the cause of stomach ulcers, and stomach and colon cancers. In August of 1998 over 125 were sickened by barbecue meat and sauce tainted with salmonella at a restaurant in Columbiana, Alabama, resulting in one death and numerous persons hospitalized.

An Australian doctor claims that 50 percent of the world’s human population is infected with H. pylori. From the E. coli breakout in Japan in 1996 that sickened thousands and almost caused the government to quarantine a whole city, to the strawberry scare throughout the United States in the spring of 1997, as well as the ‘Mad Cow Disease’ that erupted in Europe and came to the forefront of the news in 1996 – food poisoning is rampant and thriving worldwide. The Centres for Disease Control and the World Health Organization attribute this rise in food-poisoning outbreaks to several causes. Among them are high consumer demand for ready-made foods, ignorance about correct food storage temperatures, poor and inappropriate food preparation, and poor hygiene, along with the continually changing nature and escalating emergence of a new drug resistant microorganisms. According to Mitchell Hooke, executive director for the Australia Food Council and the Food Safety Industry Advisory Group, part of the problem is that today there is an entire range of microorganisms causing food poisoning. Thirty years ago, there were only three or four microorganisms that caused food-borne illnesses.

Although meat and poultry are definite culprits, eating vegetarian meals is not necessarily the answer. Fruits, vegetables, and grains (as indicated above) have also been tainted. The entire worldwide food supply is at risk. With increased international importation and exportation, germs travel easily across oceans and continents. Using meat from many different sources in a ground beef patty, for instance, can spread many pathogens from any given source throughout the prepared food rather than just staying on the surface where they can be easily cooked off.

E. coli has become the fourth most common cause of food poisoning in the northwest United State and is spreading via the beef produced there. If a person is infected with food poisoning from raw meat, illness can strike from 30 minutes to two weeks later, according to the U.S. Department of Agriculture. The scary part is that this could result in a potentially life-threatening illness that may not respond to antibiotic therapy. The USDA is stepping up inspections of beef for the presence of the particular E. coli strain that can cause chronic kidney failure. Although the 0157:H7 strain of E. coli – which produces the virulent shiga toxin – has gained notoriety over the last several years, it is only one of many dangerous E. coli strains. In the late 1980s, cases of hemolytic uremic syndrome (HUS) caused by oil strains of E. coli were reported in Australia. Other outbreaks of Oil strains have been reported in Italy, France and Germany.

E. coli is not the only culprit, Salmonella and Shigella are, of course, in great supply. Salmonella is known to cause vomiting, fever, diarrhoea, and abdominal cramps, and Shigella can cause dysentery. Campylobacter (reclassified as Helicobacter pylori) has been associated with peptic ulcers in several studies. These bacteria present a crucial threat to humans, especially with the increase in chicken consumption in the United States. Unfortunately, studies show a great percentage of poultry sold in US grocery stores are contaminated with H. pylori (campylobacter). Part of the problem is the fact that H. pylori survives at refrigerator temperatures even better than at room temperature, and it likes to live with just a small amount of oxygen. Consequently, it thrives in plastic-wrapped packages of poultry at the grocery store. H. pylori can cause Guillain-Barre syndrome, and has been associated with meningitis, convulsions, bacteraemia and, occasionally, miscarriage.

A 1995 USDA study estimates that Salmonella and H. pylori in meat and poultry cause a shocking four million cases of illness and 3,000 deaths a year. The total number of food-poisoning cases of U.S. residents every year is increasing, and as many as 9,000 die from it.

SUPPLEMENTING WITH PROBIOTIC DAILY

In light of the growing dangers of food contamination, food poisoning, and the growing spread of vancomycin-resistant pathogens found in our food supply and hospitals, daily supplementation with the selected super-strains of beneficial bacteria becomes ever more important. Though we all want to stay healthy and live longer and more productive lives, many still wonder why probiotics should be recommended for daily intake. This approach can be equated with another daily process we all follow to stay healthy. No one complains about brushing and flossing their teeth two or three times a day. Why should one object to taking probiotic supplements for the rest of one’s life? The logic is the same for both approaches:

Brushing and flossing is necessary to minimize bacterial-associated problems of tooth-decay and gum disease by minimizing the amount of bacteria present in the mouth after eating.

Daily supplementation of a regulated and tested probiotic ensures that one person receives adequate amounts of bacteria, including L. acidophilus for the small intestine, B. bifidum for the large intestine, and L. bulgaricus for transient bacteria control, to benefit the entire intestinal tract.

Even beneficial residents such as L. acidophilus and B. bifidum get excreted out of the body because their attachment is non-invasive; therefore, they can be sloughed off by new intestinal cell growth, colon cleansers, and antibiotic preparations both herbal and pharmaceutical in nature. Thus, supplementing with properly selected probiotics daily is critical to maintain high levels of beneficial bacteria to continuously help eliminate pathogens from the body and to escort the uprooted pathogens out of the intestinal system.

Natasha Trenev, founder of Natren, Inc. is a researcher, educator, lecturer, and author in the field of probiotics. She wrote the dairy standards for liquid yoghurt that were adopted by the California Department of Agriculture; testified to set probiotic standards for kefir that were adopted by the New York Department of Agriculture and Markets and helped write the probiotic standards adopted by the National Nutritional Foods Association and read into the U.S. Congressional Record. She is the author of two books on probiotics.

Dr. F. Karach M.D.

The result of this healing research has attracted in amazement and further research. This additional research concerning oil therapy has now been thoroughly documented, especially with regard to physiological similarities between individuals.

It is surprising that through this biological healing method, a wide variety of symptoms have unquestionably disappeared without any side effects. This simple method makes it possible to completely heal such a wide variety of diseases which would normally be treated by an operation or by powerful or potent drugs, usually with significant side effects. The simplicity of this healing system in which oil is swirled backwards and forwards in the mouth is due to the stimulating effects which it has on the body’s eliminatory system.

Through this method, it is possible to heal individual cells, cell conglomerates such as lymph nodes, and more complex tissues such as the internal organs simultaneously. This occurs because the beneficial microflora throughout the body are provided with a healthy continuum.

Without this natural bodily intrusive element provided by the microflora, the usual pattern of human health tends to lean towards illness rather than wellness. Dr. Karach anticipates that regular application of this treatment call reverse this process such that wellness is the dominant state of the human body. It is also likely to increase the average human lifespan to approximately 150 years, doubling the present life expectancy. Dr. Karach’s conclusion is supported by many other researches throughout the world.

This treatment (oil) can cure diseases like migraine headaches, bronchitis, diseased teeth, arterio thrombosis, chronic blood disorders such as leukemia, arthritis and related illnesses, neuro physiological paralysis, eczema, gastro enteritis, peritonitis, heart disease, kidney disease, meningitis, and women’s hormonal disorder.

The benefit of Dr. Karach’s method is that the oil therapy heals the whole body in perpetuity. In terminal diseases such as cancer, AIDS, and chronic infections, this treatment method has been shown to successfully replace all others. Dr. Karach has successfully healed a chronic leukemia patient who had undergone 15 years of harsh medical treatment methods. Acute arthritis in one patient, who was totally bedridden, was removed from his body in 3 days with no inflammation apparent.

Q: What do you have to do?

A: Buy some sunflower oil, preferably organic. It must be cold pressed oil. Ensure that the bottle is firmly capped immediately after use otherwise the unsaturated fatty acids within the oil quickly become saturated on exposure to air, which means that the oil is only good for cooking afterwards. In the morning before brushing your teeth, before drinking anything and before breakfast, place one tablespoon of oil in your mouth BUT DO NOT SWALLOW IT. Rinse backwards and forwards without excessive pressure for 15 to 20 minutes, making sure that the oil is swilled between the teeth. At the same time stimulate the salivary glands by exercising the jaw as if chewing. This releases predigestive enzymes.

The toxins and bacteriophages within the circulatory system will be extracted by the oral salivary glands thereby cleaning the blood. For this reason, one must under no circumstances swallow any of the oil rinsed in the mouth because it will contain elements of extreme toxicity. Initially the oil will be fairly viscous, but after a few minutes it will start to become thin and white like bleached wool. After 15-20 minutes, if the oil still appears yellow, continue the method until it turns white.

After spitting out the oil, ensure that you rinse out the mouth thoroughly several times with water, that you methodically brush your teeth, and finally wash your toothbrush. By cleaning the toothbrush afterwards as well as the sink, you will ensure that the large number of bacteria, viruses, and toxins and chemicals will have been removed. When viewed under a microscope one drop of this oil and saliva mixture will reveal a large number of fungal spores, bacteria and other microscopic organisms.

Shortly after the rinsing of the oil is completed, a noticeable strengthening of both lymphatic and circulatory systems within the organism is evident. The continuation of health through this treatment from operates on two levels, detoxification, and autoimmune stimulation. This oil therapy results in the strengthening of teeth prone to looseness, improved circulation in the gums, and improved growth and whitening of the teeth.

Although the oil therapy is best applied first thing in the morning before breakfast, when disease symptoms are evident, it is beneficial to use the technique prior to the other main meals of the day. Do not drink any fluid for twenty minutes before the treatment.

Q: How long does one use this treatment?

A: This varies from person to person, but treatment may be stopped when the quality and calmness of sleep has been restored to its natural form, when the appetite is healthy, and when upon first awakening in the morning, there is no sign of tiredness. A secondary effect evident is significantly improved memory. Only when all of these conditions are fulfilled will treatment be unnecessary.

Q: Does this treatment method stimulate a worsening of health during its initial stages?

A: In a few people who suffered from several diseases, an apparent worsening of health may initially occur. This is due to primary infection first being depleted, causing secondary infections to dominate temporarily. After a few days the secondary infection may disappear, and yet another be stimulated into activity. Such symptoms are usually apparent in persons suffering from chronic or terminal illnesses. Under these circumstances, Dr. Karach recommends that the affected person steadfastly continue the treatment even if fevers are initiated. Dr. Karach maintains that when these symptoms appear, the oil treatment will be able to facilitate rapid healing. Should the treatment be broken for one reason or another, the overall healing effects will be slowed down. For these reasons, Dr. Karach maintains that an apparent worsening of health is an excellent sign that the disease is progressively being removed from the body.

Q: How often does one use this method daily?

A: This will depend on the general state of health of the person and the degree of toxicity present. The more often the oil is used, the more powerful its effects.

Acute illnesses are usually healed in two to four days. Chronic illnesses which have developed over many years require a correspondingly longer treatment time. In some cases, this may take up to one year. DO NOT GIVE UP. Patients with terminal illnesses who have persisted with this treatment have attested to the good fortune and success which they have attained through this treatment method.

Use toothbrushes with 3% hydrogen peroxide to give a final cleanup.