Your Life-Your Choice December, 1998 ==================== issue 21 Letter from the Editor For many people this is a time for celebration. Different countries and faiths have their own unique traditions and methods of celebrating this month. Happy Kwanzaa! Enjoy the Winter Solstice! Merry Christmas! and Happy Hanukkah! Your Life-Your Choice wishes joy to all who celebrate, comfort for those who endure pain, love for those who are lonely, and peace for everyone. Until next time Your Life-Your Choice wishes you health and prosperity, and Happy Holidays. Brigitte Synesael Editor of Your Life-Your Choice Traditional Medicine Isn't Enough Any More! Your life is your choice-don't make it the doctor's choice! http://www.Life-Choices.com/yourlife ********************************************** @@@@@@@@@@@@@@@@@@@ @ @ IN THIS ISSUE: @ @ 1. PLEASE VISIT OUR SPONSORS @ Our sponsors make this @ newsletter FREE to @ subscribers. Please take a @ moment to visit them. @ @ 2. "Complementing Magnetic Therapy With @ The 4-Day Diversified Rotation Diet." @ (part one) @ You can prevent and reverse degenerative @ diseases by maintaining your body in an @ alkaline/high oxygen state. Learn how foods @ can help or hurt. @ @ @ 3. PLEASE VISIT OUR SPONSORS @ Our sponsors make this @ newsletter FREE to @ subscribers. Please take @ a moment to visit them. @ @ 4. THOSE HORRIBLE, HUNGRY, HAPPY HOLIDAYS @ Here are some tips that may help you @ survive and still have a happy and @ nutritious holiday. @ @ 5. RECIPE CORNER @ Holiday Lentil Loaf @ FIG BARS - Holiday Health @ @ @@@@@@@@@@@@@@@@@@@ Subscribe: You can subscribe by using the form at the Newsletter Headquarters: http://www.Life-Choices.com. Unsubscribe: You can unsubscribe by using the form at the Newsletter Headquarters: http://www.Life-Choices.com. Copyright 1997-1998 by Brigitte Synesael All rights reserved ******************************************** Section 1 PLEASE VISIT OUR SPONSORS ````FREE NEWSLETTER``````FREE NEWSLETTER````` FREE Recipes, Tips, Techniques and Resources, for GARDENING, COOKING, ENJOYING LIFE. mailto:simple-pleasures-on@mail-list.com Published by http://www.charlottesgardens.com ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ HEALTH CARE PRACTITIONERS - YOUR CUSTOMERS ARE LOOKING FOR YOU!! - Thousands of interested prospects will know where to find you. - Have YOUR name available when your services are needed. - Highly targeted local and global promotional benefits for less than $1/week. Your Life-Your Choice often gets requests from subscribers and visitors looking for practitioners in specific areas. Get listed and be found! Visit NOW http://www.Life-Choices.com/promote.html to reserve your position before YOUR new customers find someone else. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ********************************************** Section 2 "Complementing Magnetic Therapy With The 4-Day Diversified Rotation Diet." (part one) By Dr. Boyce N. Berkel This report is written by Boyce N. Berkel, M.D. It is condensed and adapted, by permission, from Dr. William H. Philpott's book "Magnetic Health Strategies." Dr. Philpott is currently doing FDA approved research in Magnetic Therapy, and is taking applications. For more information on this timely and fascinating subject, go to http://www.uniquenterprises.com/html/mt.htm ~~~~~~~~~~ The 4-Day Diversified Rotation Diet is presented in a 3-part series. In part one you will find out the physiologic basis for the diet. In part two you will find out specifically what the diet consists of, and how you can use it to prevent or reverse degenerative changes in your body. In part three you will find out how to manage food and other addictions that play such a major role in the development of degenerative diseases. You have learned that degenerative diseases are caused by maintaining your body over a long period of time, in an acid/low oxygen state. You have learned that the you can prevent and reverse degenerative diseases by maintaining your body in an alkaline/high oxygen state. You have also learned in this series, that Magnetic Therapy plays a major role in maintaining your body in an alkaline/high oxygen state, thus preventing and reversing degenerative diseases. Today you will learn how foods affect your body's state of acidity and alkalinity, and how by following a 4-Day Diversified Rotation Diet you can maintain an alkaline/ high oxygen state in your body, and so complement Magnetic Therapy. Classically, maladaptive reaction to foods, chemicals, and inhaled substances are part of and central to degenerative diseases whether physical or mental. Maladaptive reactions to food compose a majority of these acute symptoms produced, as well as the longer term degenerative disease symptoms. Comparing acute symptoms with the chronic symptoms of degenerative diseases reveals that the symptoms of chronic diseases are simply a time extension of acute maladaptive reactions. The metabolic mechanisms of acute maladaptive reactions are the same as the chronic symptoms of degeneration. Central to this biological disorder producing symptoms is the production of acidity with its associated reduction of oxygen (acid-hypoxia).... Here is a quick review- The central disorders of acute maladaptive reactions are: 1) acidity, and 2) low oxygen. Monitoring the biochemical disorders of chronic degenerative diseases reveals the same disorders as acute maladaptive reactions which are acid-hypoxia. Chronic degenerative diseases are observed to be acute maladaptive reactions extended in time to a chronic state with the resultant cellular damage. The contrast between the well cells of the healthy, functioning person and the sick cells of degenerative diseases provides valuable clues as to how magnetics can substantially aid in recovery of inflammatory degenerative diseases, infections from microorganisms and cancer. Chemical energy is exchanged in all living cells through adenosine triphosphate (ATP), a compound that contains hight energy phosphate bonds. In the process of oxidative phosphorylation, that is adding these phosphate bonds to produce adenosine triphosphate ( ATP), molecular oxygen accepts an electron and becomes free radical oxygen (superoxide). If not immediately enzymatically reversed, superoxide proceeds to produce other free radicals, peroxides, oxyacids, alcohols and aldehydes. These are all inflammatory. The oxidoreductase family of enzymes have the assignment of making ATP by oxidative phosphorylation and at the same time, processing the reduced end-products of this oxidation phosphorylation activity. This oxidoreductase family of enzymes are alkaline-hyperoxic-negative magnetic field activation dependent. When these 3 physiologically normal factors are not present, then ATP is made by fermentation. The 3 factors necessary for fermentation to produce ATP are: 1) acidity, 2) lack of oxygen, 3) a positive static magnetic field as an enzyme energy activator. Your cells have the capacity to make ATP by either oxidative phosphorylation or fermentation. Cellular fermentation producing ATP only functions in the abnormal state of acidity and hypoxia. The enzymes catalyzing fermentation production of ATP are tranferases which are acid-hypoxic-positive static magnetic field activation dependent. Sugar is catalyzed by transferase producing ATP, alcohols, acids and carbon dioxide. Hydrolase enzymes catalyzes starches to sugars. Hydrolase also is acid-hypoxic-positive static magnetic field energy activation dependent. There are specific (oxidoreductase enzymes) non-phosphorus (non ATP) static magnetic field enzyme energy activation and specific ATP energy activated enzymes. When oxidative phosphorylation catalyzes the production of ATP, this catalytic reaction makes negative static field magnetism termed oxidation remnant magnetism. This negative static magnetic field is available to energize oxidoreductase enzyme catalysis and at the same time, block transferase and hydrolase catalysis. Besides the biological available negative static magnetic field from oxidation remnant magnetism, there is an always present electrostatic field. In an alkaline medium the electrostatic field produces a negative static magnetic field which energizes oxidoreductase catalysis. In an acid medium, an electrostatic field produces a positive static magnetic field which in turn energizes transferases and hydrolases. Both oxidation phosphorylation and fermentation catalysis are static magnetic field energized. However, they are energized by opposite magnetic poles. Oxidation phospharylation is energized by a negative static magnetic field in an alkaline-hyperoxic medium. Fermentation is energized by a positive static magnetic field in an acid-hypoxic medium. A static magnetic field is required for the enzyme and the substrate to attach. ATP made by fermentation with its acid-hypoxic medium cannot maintain human biological life energy. ATP made by fermentation can maintain the life energy of microorganisms such as bacteria, fungi, viruses, parasites and cancer cells. The secret to reverse acute maladaptive symptom reactions, prevent and reverse microorganism infections, maintaining human biological health and providing for the reversal of degenerative diseases is to maintain a normal alkaline body pH, hyperoxia and an adequate negative static magnetic field. The biological response to a negative static magnetic field can maintain these necessary components of healthy human cells . Thus it can be understood that exposure to an external source of a negative static magnetic field supports human health and materially aids in reversal of inflammatory degenerative diseases, cancer and the defense against microorganism invasion. This external negative static magnetic field can be applied to local affected areas as well as applied systemically by such as a negative static magnetic field bed pad. The secret of preventing or reversing both the disease process and /or aging is to initially avoid foods, chemicals and inhaled substances which are causing the acid/low oxygen state. This is largely related to foods that you are eating twice a week or more often. Five types of maladaptive reactions have been isolated. These maladaptive reactions produce both acute symptoms and the chronic symptoms of degenerative diseases. These maladaptive reactions are:- (1) Immunologic Reactions. These produce antibodies and complement complexes which are inflammatory. They comprise a minor percentage of maladaptive reactions. (2) Oxidoreductase enzyme deficiency. The oxidoreductase enzymes are necessary to produce biological life energy by oxidation phosphorylation producing ATP and oxidation remnant negative poled magnetism. The biological life energy consists of enzyme catalytic production of (a) adenosine triphosphate (ATP), (b) oxidative remnant magnetism (a negative magnetic field). This oxidation/reduction enzymatic response is dependent upon alkalinity and molecular oxygen (alkaline-hyperoxia). These oxidoreductase enzymes also process the end products and by-products of oxidation reduction metabolism which are free radical oxygen and further production of either free radicals, peroxides, oxyacids or aldehydes. These inflammatory substances are enzymatically processed by oxidoreductase enzymes releasing oxygen back to its oxidative molecular state. These oxidoreductase enzymes are all alkaline dependent. The enzyme activator can be either a static electric field or a negative magnetic field. The movement of electrons between the enzyme and the substrate (free radicals, peroxides, oxyacids, and aldehydes), during the catalytic reaction, produces a negative magnetic field. This production of the negative magnetic field due to this catalytic reaction occurs with all oxidoreductase enzyme catalytic reactions. The production of this magnetic field is measurable. Furthermore, a negative magnetic field can magnetically cause the enzyme and the substrate to join, thus serving as the energy activator of oxidoreductase enzymes. The nutritional precursor of oxidoreductase enzymes of necessity needs to be present. However, an excessive amount of these nutrient enzyme precursors have no ability to serve as an energy activator of these enzymes. The conditions necessary for the catalytic response of the oxidoreductase enzymes are: 1) Adequate amounts of enzymes made from the nutrient precursors, 2) An alkaline medium since these enzymes are alkaline dependent, 3) An energy activator which can be either a) a static electric field, or b) a negative magnetic field. Clinical observations provide convincing evidence that a negative magnetic field can activate oxidoreductase enzymes even in the presence of a moderately malnourished state. (3) Oxidoreductase enzyme inhibition. This is a state in which there are adequate oxidoreductase enzymes whose response capacity has been trained down. This enzyme inhibition state develops because of repeated and prolonged development of acidity due to maladaptive reaction to foods, chemicals, or inhalants. This acidity is largely a result of maladaptive reactions to frequently used foods. The frequency of eating a food more often than each four days is central to the development of oxidoreductase enzyme inhibition. It matters not whether these maladaptive reactions are immunologic or non-immunologic in origin, the reaction is always the same, and that is, the production of an acid-hypoxia. Dr. Philpott has tested thousands of these maladaptive symptom-producing reactions of all types and have found them all to be acid-producing. It is the acidity that produces the symptoms. Acidity causes the cells to swell and reduces the availability of oxygen. There is good clinical evidence that oxidoreductase enzyme inhibition is the major cause of maladaptive symptom-producing reactions. Furthermore, since all types of maladaptive reactions are acidifying and since acidity inhibits oxidoreductase enzyme function, there exists oxidoreductase inhibition in all types of maladaptive reactions. The answer to this state of oxidoreductase enzyme inhibition is to: 1) provide an alkaline medium in which the enzymes can function, and 2) provide a negative magnetic field to energy-activate these enzymes. You will find it interesting to note that a negative magnetic field provides for both the alkalinity by direct action on the bicarbonate buffer system and also the energy activation of the oxidoreductase enzymes. (4) Addiction. It is the acidifying addictive withdrawal phase of an addiction that is the culprit. This occurs three to four hours after exposure to the addictive substance. There are two types of addictions (a) from an external narcotic source, and (b) self-made narcotics (endorphins and enkephalins) produced by the stress of frequent exposure to non-narcotic substances. Thus frequently used foods, alcohol, tobacco, caffeine, etc. which in themselves are not narcotics, but addicting when used frequently (two or more times a week). Narcotics, both external and internally self-made, are symptom relieving, since all narcotics are alkaloids, and thus alkalizing. Thus, while under the alkalizing influence of the narcotic,, the oxidoreductase enzymes are adequately functional. when the narcotic is metabolically used up, and therefore not present, then a state of acidity develops and oxidoreductase enzyme inhibition sets in. Thus, in the acid-hypoxic addictive withdrawal state with its free radicals, peroxides, oxyacids, and aldehydes, symptoms develop. The type of symptoms depend upon the specific tissue involved in the maladaptive reaction. The answer to reversal of the acute symptom reactive tissue state is to expose this area to an external source negative magnetic field. (5) Toxins. Toxins are enzyme poisons which are a complete block of oxidoreductase enzyme function. Many toxins are strong acids or evoke acid production in the human body. Insect stings and reptile bites are powerful acids. Pesticides are toxic to humans as well as insects. Our industrialized civilization produces toxins such as petrochemical exhaust from combustion, formaldehyde, etc. The major necessary measure of handling reaction to toxins is avoidance. The second most important method of handling toxins is to provide a negative magnetic field for the production of an alkaline medium and the activation of the oxidoreductase enzymes, thus oxidatively processing these toxins out of the body and activating the enzymes that will reverse the acid-hypoxic state. Years of experience of deliberate food testing has provided convincing evidence that it is the stress of the frequency of contact (that is exposure to foods more often than twice a week) that produces the maladaptive reactions to these foods. This is true, whether these are lgG immunological reactions or non-immunological reactions. The frequency needs to be more than two times per week. A practical food rotation diet can be set up, avoiding any food eaten as frequently as two times a week or more. Initially, avoid these foods for three months. Ninety-five percent of the time, after three months of avoidance, these initial foods left out of the diet can be introduced back into the four-day diversified rotation diet without symptoms being produced. Gluten from wheat, rye, oats, or barley causes the most frequent and most serious food producing reactions. Dairy foods and corn products come in for a good second. Any food used frequently can become a reactive substance. The same principle of frequent contact producing maladaptive symptoms applies also to chemicals and inhaled substances. You can proceed with a 4 Day Diversified Rotation Diet without food testing. This is found to be adequate for the majority of people. Chemicals do have to be considered, even such as car exhaust, natural gas or a drug or hormone that has been ordered by your physician. A 4 Day Diversified Rotation Diet initially leaving out these foods you commonly use, usually works quite well in reversing the disease process. The 4 Day Diversified Rotation Diet can later incorporate these foods back into the diet after three months if they are eaten on a four day rotation basis as well. Ninety-five percent of the time, these foods can be re-introduced without producing symptoms. The 4 Day Diversified Rotation Diet should become a lifestyle. *** Next month, in segment two of this series, you will find out the specifics of the 4-Day Diversified Rotation Diet, and how you can use it to prevent or reverse degenerative changes in your body, as well as the aging process. ******************************************** Section 4 PLEASE VISIT OUR SPONSORS Icemall is giving away $199.00 worth of FREE e-books and reports! Check it out today! http://www.icemall.com/free_gift.html ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ******************************************** Section 5 Those Horrible, Hungry, Happy Holidays By Joe Carr, Ph.D., C.N.C. Dr. Joe Carr is a Psychologist, Certified Nutritional Counselor and Certified Microscopist Technician. He is currently completing his dissertation for a doctorate of Naturopathy, is a member of the International Society of Orthomolecular Medicine, the American Nutraceutical Association, the American Academy of Environmental Medicine, and the American Association of Nutritional Consultants. He is a partner in Wellness Therapies, a wellness clinic in St. Louis, MO and specializes in working with children who have been diagnosed as ADD/ADHD. He employs a completely natural approach to the problem of ADD and can be contacted at wellness@primary.net. ~~~~~~~~~~ With the holidays upon us it is probably wise to take a few moments to reflect on some ways we can nutritionally survive them. So, here are some tips that may help you have happy and nutritious holidays: * Try not to use artificial coloring to decorate your baking. These colorings are known to cause problems in people with allergies and sensitivities. Use raisins, almonds, even colorful bits of fruit and vegetables (yes, vegetables -- no one will even be able to taste a little bit of carrot or squash that is used for a snowman cookie's nose, button or eyes). Want to be really creative? Use strong colored fruits and vegetables in your batter recipes to completely change the color! * Instead of milk use rice or soy milk. Again, a problem with allergies and sensitivities that many people aren't even aware of can cause all sorts of problems. Rice milk is very agreeable in taste. * Instead of processed sugar use honey. Admittedly sugar is sugar regardless of its source. At least you avoid some of the problems associated with the processing and natural sugar is a bit easier for the system to break down and use. * Instead of white flour use a wheat or whole grain flour. Processed flour, even though it claims to be "enriched," has been robbed of its nutritional value. * Use hot herbal teas with cinnamon strips instead of sugared hot drinks, sodas and/or coffee. Read the labels carefully; there are many very good herbal teas on the market. One brand that we've had good success with is Celestial Seasoning. * Limit the amount of sweets in general. Perhaps the best advice here is to call upon that "old" song by Gary Puckett and the Union Gap (I am dating myself, aren't I?): "Baby, will power . . ." * Avoid preservatives, coloring, flavoring, flavor enhancers and artificial sweeteners. If you can't pronounce it (on the label) don't use it! * Try creating holiday drinks from unsweetened fruit juices and concentrates. Sweeten naturally with honey and fresh cinnamon. Most fruit drinks/punches have at best 10% real fruit juice and are loaded with sugar, coloring and preservatives. * Rediscover popcorn, the kind you pop yourself! This lets you control the amount of oil and salt that is used. Remember all the ways you used to decorate for Christmas with popcorn? Let your kids create the same memories for themselves, too. * Use "good" whole wheat bread -- no preservatives, sugar, corn syrup or caramel coloring. Avoid white bread (see "white flour" reasons above). * Avoid as much meat as possible - be kind to your intestines! * Supplement your diet with digestive enzymes and probiotics. We all tend to overeat during this fun time of the year and most of us are already deficient in the enzymes necessary to break down our food properly. Acid indigestion, that bloated feeling, flatulence can all be better controlled by the use of additional enzymes and probiotics. All health food stores carry multiple brands of each. Some are better than others so read the label carefully or email us at wellness@primary.net and we can let you know some of the brands we've found to be more useful. * Be creative! Nobody likes a grinch at Christmas nor the puritanical pilgrim at Thanksgiving, so be careful how you present your "requests" for better eating to the rest of your family. If you are preparing the food for the festivities you can implement most of these tips without even telling your family! What better present could you give them! Good eating during the holidays! ************************************************************* Section 6 Holiday Lentil Loaf This is a contribution of Elisabeth Freeman. Reprint permission given by Renee from Veggies Unite! - http://www.vegweb.com/ 1 small onion 1 clove garlic 2 stalks celery 2 tsp sage 3 cups cooked lentils 3 cups cooked wild rice (you can use a wild rice/brown rice mix here too) 1/2 cup chopped walnuts 1/4 cup whole wheat breadcrumbs 2 Tbsp vinegar 2 egg equivalents 2 Tbsp whole wheat flour fresh ground black pepper and sea salt Preheat oven to 350 F. Chop onion and celery finely, and crush the garlic clove. Spray a fraying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well. Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ FIG BARS- Holiday Health By Howie Thomason RNCP This recipe makes a large quantity so you may wish to cut it in half. For a large party it is great the way it is. Filling; 3 pounds of figs 1.5 cups of water Dough; 3 cups whole wheat pastry flour 2 cups rice flour 1 teaspoon of nutmeg 3/4 cup of oil (cold pressed) 1 egg 1/2 cup honey (unpasteurised) 2 teaspoons of vanilla Yield; 40 Bars Time; One hour 1; To prepare the filling, place the figs and the water in a large kettle. Cover the kettle and cook the figs till they are soft, stirring often. 2; Puree the cooked figs in a food processor or blender (a little at a time), Add additional water if necessary to obtain a consistency similar to that of jam or apple butter. Set the filling aside while you make the dough. 3; Mix together the flours and nutmeg. Work in the oil with your hands. In a separate bowl, beat together the egg, honey, and vanilla. Then, using a fork, work the honey mixture into the flour mixture to make a stiff dough. 4; Divide the dough in half. Roll one half of the dough directly into an unoiled 11 1/2˛ by 17 1/2˛ cookie sheet. Spread the filling over the dough. 5; Roll the remaining dough out between two sheets of wax paper to make an 11 1/2˛ by 17 1/2˛ rectangle. Carefully peel off the top sheet of wax paper. Pick up the dough by the bottom paper and place it over the filling. Peel off the wax paper. 6; Cut the top dough into 3˛ by 1 1/2˛ bars, then prick each bar three times with the tines of a fork. Place on the middle rack of the oven and bake at 350 F for 20 minutes. 7; When the bars are baked, cut them all the way through, but donšt remove them from the pan until they have cooled. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ References; Dr. Bernard Jensen Foods that Heal -1993 ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Howie Thomason is a Registered Nutritional Consulting Practitioner, (R.N.C.P.), and owner of BioNutrition practising in the Newmarket area of Ontario, BioNutrition 1-888-770-0033 905-473-9294 mailto:hmt@ican.net ///////////////////////////////////////////////////////////// Disclaimer All material appearing in this newsletter is provided for educational purposes only. It is provided with the understanding that authors and contributors are not offering medical advice or services. 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