MUST-SEE for German speaking readers.
Mark Worsfold, 54, says he was handcuffed by Surrey police officers ‘for not smiling’ while watching men’s cycling road race
– Olympics spectator with Parkinson’s wants ‘exoneration’ after arrest (Guardian, Aug 8, 2012):
A man with Parkinson’s disease who was arrested during the Olympic men’s cycling road race while sitting beside the route has said he wants a “letter of exoneration” from Surrey police, claiming their treatment of him was disproportionate.
Mark Worsfold, 54, a former soldier and martial arts instructor, was arrested on 28 July for a breach of the peace shortly before the cyclists arrived in Redhouse Park, Leatherhead, where he had sat down on a wall to watch the race. Officers from Surrey police restrained and handcuffed him and took him to Reigate police station, saying his behaviour had “caused concern”.
– High intake of cholesterol shown to actually repair damaged brains (Natural News, June 22, 2012):
Including high-cholesterol foods as part of a healthy diet may not be the poor dietary choice we have all been told it is, suggests a new study published in the journal Nature Medicine. It turns out that cholesterol actually helps increase production of an important component of the nervous system that facilitates proper nerve cell communication, and prevents the onset of brain diseases such as Parkinson’s and Alzheimer’s disease.
The study focused specifically on patients with a condition known as Pelizaeus-Merzbacher disease (PMD), in which nerve cells are unable to properly manufacture protective myelin sheaths. It is these myelin sheaths, which are composed of lipid fats and proteins, that allow nerves to communicate and send appropriate electrical signals that trigger movement and cognition, and that protect nerves from damage.
Cholesterol, which is commonly dismissed as harmful and something that people should avoid, actually contributes to producing and maintaining myelin sheaths. Without it, as evidenced by the recent studies, individuals with PMD — and potentially all individuals — are at a higher risk of developing cognitive illness and brain degradation. And particularly those with PMD, low-cholesterol diets are almost sure to leave them exceptionally prone to nerve damage.
– Chemtrails, Nanoaluminum and Neurodegenerative and Neurodevelopmental Effects (National Health Federation):
By Russell L. Blaylock, M.D.
April 18, 2012The Internet is littered with stories of “chemtrails” and geoengineering to combat “global warming” and until recently I took these stories with a grain of salt. One of the main reasons for my skepticism was that I rarely saw what they were describing in the skies. But over the past several years I have notice a great number of these trails and I have to admit they are not like the contrails I grew up seeing in the skies. They are extensive, quite broad, are laid in a definite pattern and slowly evolve into artificial clouds. Of particular concern is that there are now so manydozens every day are littering the skies.
My major concern is that there is evidence that they are spraying tons of nanosized aluminum compounds. It has been demonstrated in the scientific and medical literature that nanosized particles are infinitely more reactive and induce intense inflammation in a number of tissues. Of special concern is the effect of these nanoparticles on the brain and spinal cord, as a growing list of neurodegenerative diseases, including Alzheimer’s dementia, Parkinson’s disease and Lou Gehrig’s disease (ALS) are strongly related to exposure to environmental aluminum.
– Flavonoids from berries shown to protect men against Parkinson’s disease (Natural News, April 16, 2012):
Past research bodies have confirmed the health-protective effect of a natural diet rich in flavonoids to protect against a wide range of diseases including heart disease, hypertension, some cancers, and dementia. Researchers from Harvard University and the University of East Anglia have published the result of a study in the journal Neurology that demonstrates how these plant-based phytonutrients can significantly lower the risk of developing Parkinson’s disease, especially in men.
Flavonoids from healthy foods such as berries, tea, apples, and red wine cross the delicate blood-brain barrier to protect neurons against neurologic diseases such as Parkinson’s. This large scale study included more than 130,000 men and women participants that were followed for a period of twenty years. During this time, more than 800 individuals developed Parkinson’s disease.
A diet high in flavonoids from berries lowers Parkinson’s disease risk by forty percent
– Health Ranger interviews neurosurgeon Dr. Russell Blaylock on MSG and brain-damaging excitotoxins (Natural News, April 13, 2012):
In the following interview, Dr. Russell Blaylock, renowned neurosurgeon, author and researcher, talks to Mike Adams about MSG, aspartame and other brain-damaging excitotoxins that are widely used in our food supply today. Dr. Blaylock is the author of Excitotoxins: The Taste That Kills and other important books on this important topic as well as others. In this interview, find out why Dr. Blaylock was shocked at what he found out about the effects MSG and aspartame have on our brain function and pathology and much more.
Health Ranger: Hello and welcome everyone, this is Mike Adams, the Health Ranger for Natural News.com and today I’m joined by neurosurgeon and author, researcher, Dr. Russell Blaylock. He’s widely regarded as the foremost authority on excitotoxins, and we’re going to be talking about MSG, aspartame, and other issues as we interview him today via Skype video. Dr. Blaylock, thanks for joining me today.
Dr. Blaylock: Well thank you, Mike.
Health Ranger: It’s great to have you on, you know I’m a big fan of your work and your books. In fact, one of your earlier books, Excitotoxins: The Taste That Kills is one of the first books I read that helped get me into the business of teaching people about health.
YouTube Added: 30.11.2011
Dr. Terry Wahls learned how to properly fuel her body. Using the lessons she learned at the subcellular level, she used diet to cure her MS and get out of her wheelchair.
Additional commentary by Dr. Terry Wahls:
I had only 18 minutes to speak – so I did not cover everything that I discuss in my book MINDING MY MITOCHONDRIA – or that we do in our research protocol. Vitamin D is very important and so is exercise.
Dr. Terry Wahls links micronutrient starvation to the epidemics of chronic disease that are overtaking modern society. She explains the key roles mitochondria play in maintaining a healthy brain and body. Americans are eating so poorly, something we all know to be true, that the majority of Americans are missing key building blocks that are needed for brain cells to be healthy. The result is an epidemic of depression, aggression, multiple sclerosis and early dementia. She then teaches you how to eat for healthy mitochondria, a healthy brain and a healthy body in language that is clear and concise, even for those without a science background. In this book, Dr. Wahls explains basic brain biology in simple terms. She tells us what vitamin, mineral and essential fat building blocks are needed by the mitochondria and other key structures in the brain. Then she explains what foods are good sources for those key nutrients. Over a hundred recipes are provided to help get you started on this new way of eating. A portion of the proceeds from the sale of this book will be used to fund research into the benefits of these interventions in others.
(NaturalNews) According to a new study by scientists at Rhode Island Hospital, millions of Americans could be at risk of serious and even fatal diseases because of chemicals used to fertilizer and to preserve food. Scientists have found a strong link between increasing levels of nitrates and nitrites in our food supply and increasing death rates from Alzheimer’s, diabetes mellitus and Parkinson’s disease.
The research, just published in the Journal of Alzheimer’s Disease, investigated trends in death rates due to diseases associated with advancing age. They found convincing parallels between age adjusted rises in mortality from certain illnesses — Alzheimer’s, Parkinson’s, and diabetes — and the steadily increasing human exposure to nitrates, nitrites and nitrosamines through processed and preserved foods as well as fertilizers.
Suzanne de la Monte, MD, MPH, of Rhode Island Hospital, and her research team suggest that the exposure to these chemicals is playing a direct role in the cause, development and effects of the pandemic of these diseases. “Because of the similar trending in nearly all age groups within each disease category, this indicates that these overall trends are not due to an aging population. This relatively short time interval for such dramatic increases in death rates associated with these diseases is more consistent with exposure-related causes rather than genetic changes,” Dr. de la Monte explained in a statement to the media. “Moreover, the strikingly higher and climbing mortality rates in older age brackets suggest that aging and/or longer durations of exposure have greater impacts on progression and severity of these diseases.”
Nitrites and nitrates belong to a class of chemicals called nitrosamines that are created by a chemical reaction between nitrites or other proteins. They’ve long been shown to be harmful to both humans and animals. In fact, more than 90 percent of nitrosamines have been shown in tests to be carcinogens. However, they are allowed to be freely added to the US food supply. In fact, if you pick up a processed food package such as luncheon meat or bacon, certain beers and some cheese products, you are likely to find that they contain these chemicals. In addition, exposure to nitrates and nitrites are widely found in fertilizers, pesticides and cosmetics. Exposure also occurs through the manufacturing and processing of rubber and latex products.
Nitrosamines are problematic because they become reactive at the cellular level and that means they can alter gene expression and cause DNA damage. The new research suggests that the cellular alterations that occur as a result of nitrosamine exposure create a process much like accelerated aging in the body and that could spur on the development of Alzheimer’s, Parkinson’s and Type 2 diabetes mellitus.
“All of these diseases are associated with increased insulin resistance and DNA damage. Their prevalence rates have all increased radically over the past several decades and show no sign of plateau. Because there has been a relatively short time interval associated with the dramatic shift in disease incidence and prevalence rates, we believe this is due to exposure-related rather than genetic etiologies,” Dr. de la Monte stated.
(NaturalNews) According to the National Institute of Neurological Disorders and Stroke, most researchers believe exposure to some kind of toxin or toxins in the environment triggers the development of Parkinson’s disease (PD) — the degenerative disorder of the central nervous system that impairs motor skills (including walking), speech and other functions.
Pesticides have long been on the list of possible suspects as a PD-causing toxin. But a new study just published in the American Journal of Epidemiology by University of California at Los Angeles (UCLA) scientists appears to be the “smoking gun” that places pesticides at the top of that list.
They found that exposure to a combination of two widely used pesticides increased the risk of Parkinson’s disease by an incredible 75 percent.
In previous animal studies and cell cultures, researchers have shown pesticides spark a neurodegenerative process that leads to Parkinson’s disease. The UCLA scientists, however, are the first to provide evidence for a similar process in humans.
They came up with their alarming results by analyzing an epidemiological study of Central Valley, California, residents. The region is one of the nation’s top food-growing regions and crops like potatoes, dry beans and tomatoes have long been routinely sprayed with fungicides, herbicides and pesticides.
Drinking “heavy water” enriched with a rare form of hydrogen could prolong our lives by up to ten years, it has been claimed.
Mikhail Shchepinov, a former Oxford University scientist, says that the modified drink protects against dangerous chemicals known as free radicals that are known to contribute to conditions such as cancer, Alzheimer’s and Parkinson’s.
He also claims that foods such as steak and eggs could be enriched with the special hydrogen isotope, known as deuterium, raising the possibility of people being able to “eat themselves healthy”.
His research has shown that worms live 10 per cent longer and fruitflies up to 30 per cent longer when fed on heavy water, which is slightly sweeter than normal water.