Is This The Future of Sports Performance Drinks and Muscle Mass Optimizers Smart Waters and Diet Shakes
Is This The Future of Sports Performance Drinks and Muscle Mass Optimizers Smart Waters and Diet Shakes?
Sports Performance beverages and Sports Supplements have exploded in popularity over the last decade. You can find sports drinks in every retail food store in the country. Gas stations have energy drinks sitting by the cash register. Once confined to the fringes of the food and drink market, functional beverages have vaulted to the front of the line. Sports Supplements have become big business, with Fortune 500 drink manufacturers—once solely known for making sodas—leading the charge.
The recent sales surge of nutrient-enhanced waters as well as Sports Supplements and energy drinks belies one fact: while these products are relatively new, the concept of functional beverages is as old as time. Sports Performance Supplements—defined as supplements that provide more than enhanced health and flavor—have been a revered staple in every civilization. The unfortunate truth is this: today’s mass-marketed Sports Performance Supplements have little in common with the healthy foods our ancestors consumed.
Where Sports Supplements are concerned, we’ve lost our way. Time—and greed—have ruined the best of intentions.
Perhaps the most interesting twist in the evolution of Sports Supplements is how they came to be. Thousands of years ago, “Super foods” existed.
And there’s the rub. When compared to what passes for Sports Performance Supplements today, even the nutrient-enhanced waters, sports drinks and energy drinks—it’s easy to see we’ve lost our way.
The Right Minerals and electrolytes are defined as substances, usually minerals, which contain free ions that make them electrically conductive. Our bodies are finely tuned electrical systems, and electrolytes are depleted when you perspire. It’s important for anyone who leads an active lifestyle to replace those electrolytes.
However, you want to make sure you are replacing them with the right electrolyte minerals. The minerals in Organic Sports Performance Supplements are bound to organic substances in the superfood itself and they are literally a part of it. Contrast this with minerals taken from rocks or are found in their salt forms, which are inorganic and not bound to any organic substance. Research proves these inorganic minerals are not the best form of electrolytes for the body since they are not a normal part of our food chain.
Learn more about professional strength Organic based Sports Performance Supplements here.
How does drinking high quality alkaline ionized water improve your health part 2
How does drinking high quality alkaline ionized water improve your health part 2
Acclaimed Scientist Dr. Robert Young – Author for the PH Miracle, Talks on the value of Alkaline PH Ionizer Water for Disease and Cancer Free Health Vitality.
Dr. Mercola, an accomplished Alternative Health Doctor and peer of mine in Holistic Health Research discusses PH Alkaline Ionizer Water Systems and their benefits with Houston Tomasz. The conversation covers the Pros and Cons of various water ionizers. This is due to the wide spectrum of quality and PH generation ability in the Water Ionizer industry.
Dr. Mercola and Houston Tomasz in part 2 of this revealing discussion on PH Alkaline Ionizer Water Systems and the Pros and Cons of the wide variety systems available. In General – You get what you pay for…
Some Words of Advice on PH Alkaline Ionizer Water Systems ~
Do remember 1 thing – There are PH Alkaline Ionizer Water Systems out there costing $4,000.00 and up that do not deliver the quality I personally recommend. So the priciest in this case, is not the best. There is a lot of junk out there also. I know and I almost bought one that cost a bit less. Then I looked at the Specs. The exotic materials and computer components do not come cheap… An analogy is a True Diamond Ring – does Not cost $149.00 Make sense?
I have done extensive research into the PH Alkaline Water Systems available on the market today. If you are serious about getting a PH Alkaline Ionizer Water System for yourself and your family, expect to spend $2,495.00 and up on the specific brand I recommend. If you are interested – Call me personally at 407-745-1699 and I will get the best one out to you based on your budget and specific needs.
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Additional Resources on PH Water, Alkaline Water, PH Diet and the Positive Effects Ionized Alkaline Water has on Healing Cancer and Disease:
Read Cancer Survival – What You Do Not Know About A Deadly Cancer Causing Lifestyle Can Kill You Here
==> If you know anyone who has Cancer – Share this lifesaving Cancer Survival 101 Workshop with them.
Additional Resources on Fat Loss and and the Positive Effects Ionized Alkaline Water has on Weight Loss Diet Transformations:
Get a Free Pass to an Online Seminar Event at the acclaimed “Fat Loss Gourmet Workshop” Here
Additional Resources on Sports Training, Sports Diet and the Positive Effects Ionized Alkaline Water has on Sports Performance:
Get a Free Pass to an Online Seminar Event at the acclaimed “Diet Of A Champion” Sports Performance Workshop Here
Additional Resources on Ayurveda Healing and the Positive Effects Ionized Alkaline Water has on Health and Vitality with Ayurveda:
Get a Free Pass to an Online Seminar Event at the acclaimed Ayurveda Mastery Workshop Intensive Here
How does drinking high quality alkaline ionized water improve your health part 1
How does drinking high quality alkaline ionized water improve your health?
Today, we want to share some quick tips to make it easy to incorporate drinking water into your life if you’re not already in the habit.
How much is enough? The rule of thumb is 8×8 or eight eight-ounce glasses a day, but we recommend that as an absolute minimum.
The Institute of Medicine has determined that the average man should drink three liters (about 13 cups) per day and the average woman 2.2 liters, or about 9 cups. However, if you are overweight, active physically or sweat a lot from living in a hot climate or other reasons, you should drink even more.
Thirteen cups a day can seem like a tall order but with these tips you can do it effortlessly!
1) Start the day with two giant glasses of water before eating breakfast- your body has been using water in its various processes throughout the night and will welcome the replenishment!
2) That could equal about 4 cups, and you’re already ¼ the way there on your daily water intake. It has the added benefit of clearing out your system since you’ll be drinking the water on an empty stomach. If you suffer from constipation, try this before anything else, it works wonders
3) Keep a glass of water or water bottle at your desk or workplace
4) If you keep water handy, you can sip throughout the day. You will feel more refreshed by doing this than by relying on coffee to get you through the day! Staying adequately hydrated prevents fatigue and keeps you sharp.
5) Bring your alkaline, ionized water to work in a BPA free water bottle. BPA is a toxic substance found in some bottles. You can research BPA free bottles on the internet, I recommend this water bottle which is both BPA free and is insulated, so it’s suitable for Hot Beverages as well..
Thermos Nissan FBB1000 34-Ounce Stainless-Steel Vacuum Insulated Briefcase Bottle
6) Cut down on coffee, caffeinated tea, and soft drinks.
7) These can cause dehydration. If you do drink any caffeinated drinks, have a glass of water right after.
8 Drink a glass of water to every glass of another beverage
9) Bring a large water bottle with you and try to drink it on your way to work. If you don’t finish it on the way there, finish it on the way home!
10) Don’t drink soda. Diet Soda is ever worse for your health!
11) Check the color of your urine; it should be clear or nearly clear. If it is too dark you need to up your water intake!
Developing a Taste for Water
Maybe you are a big soda or juice drinker and the idea of a glass of water seems totally bland and unappealing to you. Here are some tips to develop your taste for water, so you can start giving your body more of what it needs.
1) Water ionizer owners agree that their machines produce superior tasting water, so get yourself some healthy antioxidant filled water from a water ionizer to start your water habit.
2) Remember Pavlov’s training experiments on dogs? Even if you don’t you can condition yourself to drink more water by looking at a pleasant image, listening to music you like, or thinking of a special person every time you drink water. That way drinking water will elicit peaceful and happy thoughts in you!
3) Try adding some lemon or lime to add some kick to your agua.
4) Cut out sugary drinks altogether, at least for a little while. Drinking water after a super-sweet juice could leave your taste buds feeling unsatisfied. After you get to liking the taste of water and drinking ample amounts, introduce your old drinks back in, in moderation, if you’d like. You might find they are even too sweet for you with your newly acquired taste for water!
Can You Have Too Much of a Good Thing?
Is there such thing as drinking too much water? Yes, drinking large amounts of water could lead to water intoxication if it upsets the balance of electrolytes. This is normally only found in infants and athletes. As long as you are drinking water steadily throughout the day you should be ok! It is recommended not to drink more than 1 to 1.5 liters (2 to 3 pints) per hour.
We hope you enjoyed these tips and are incorporating them into your daily routine!
Want to know the Best Alkaline Water Ionizer that I personally Recommend? Send me an email with your contact details and I will personally refer you to the right place. Send your contact info to visionsofachampion at gmail.com with the words “Best Alkaline Water Ionizer” in the subject line.
Read How does drinking high quality alkaline ionized water improve your health part 2 Here
Frustrated with Being Over Weight and Finding Yourself Always Exhausted part 1
==> Frustrated with Being Over Weight and Finding Yourself Always Exhausted? part 1
1) Sign up for my Healer 2.0 newsletter. I am re-opening my “Fat Loss Gourmet” online workshop for students shortly. Nope won’t be a “Weight Loss Diet”… They typically Suck ~ Instead it will be an entire intensive “Gourmet Transformation” workshop… Learn 4 and 5 star Restaurant Recipes that are “Tweaked for Fat Loss”. I also take Secret Recipes from all the popular Restaurants and Tweak them for Fat Loss while Keeping the Mouth-Watering Flavor!!!
2) By Getting on the “Fat Loss Gourmet” Notification List you will get a Free pass to the Grand Opening Online Seminar Event. So if you are not already on the globally acclaimed “Healer 2.0″ Newsletter and Pre-Notification List – Sign Up Now.
Your family will flat dig the recipes… Trust Me!
(I’m already in superb athletic shape and I eat Like a King -w- these Gourmet Recipes!)
See all of you there – This will be a Workshop that sells out quickly…
- Glen
Glen B. Stewart
Master Trainer
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 4
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 4
So, are eating foods organically grown and sustainably raised the very best foods you can consume?
The short answer is yes, but let me tell you a dirty little secret: there are loopholes in organic rules that you can drive a Mack truck through. An example would be organic eggs. Do chickens have to spend time outdoors, or can they be kept cooped up in an enclosure? Can they eat a high percentage of their diet as organic grain, or must they hunt and peck for their food in a pasture in order to be called organic?
The guidelines can be murky—and subject to change. Here’s a case in point. In 2010, the USDA announced a new rule on access to pasture for organic ruminant animals (cows, sheep and goats). Called an “enhancement” to the National Organic Standards, the new rules laid out these additional requirements:
• Animals must graze in pasture during the grazing season, which must be at least 120 days per year.
• Animals must obtain a minimum of 30 percent dry matter intake from grazing pasture during the grazing season.
• Livestock are exempt from the 30 percent dry matter intake requirement during the finish feed period, not to exceed 120 days. Livestock must have access to pasture during the finishing phase. Notice the wording “access to pasture.”
Let me translate this last bullet point for you. The rule allows cattle to be taken from a pasture and taken to a livestock yard to “finish”—a euphemism for fattening them up prior to going to the slaughterhouse. During this period, which can be as long as 120 days or four months, the cattle can be fed just about anything—“as long as it’s organic”—since they are exempt from the 30 percent “dry matter,” which is another way of saying the grasses and forage they find in pasture fields.
When the rule also states that livestock must have access to pasture during the finishing phase, this can be broadly interpreted. Cowpokes could let the cattle out into a fenced-off “pasture” next to the stockyard for ten minutes and still be in compliance with the National Organic Standards.
You can finish your cattle on an almost entirely grain-based ration “as long as the grain is organic,” just as the conventional feedlots do, and you can still label your steaks and hamburger meat “organic.” But that “organic” cow could be fattened on grains or feasted on corn-based feed just like conventionally raised cows only without the hormones and antibiotics which is certainly an improvement. That’s why I tell people, “When it comes to beef, it’s not so much how they start, it’s how they finish.”
In my opinion, the USDA Organic standards can be limiting in scope and potentially misleading to consumers, especially if they think organic is the ultimate standard for what is healthy.
The USDA then established three descriptions that can be put on food products:
• 100 percent Organic. This food must be all organic or contain only organically produced ingredients before it can receive this green-and- white USDA seal.
• Organic. The food must be at least 95 percent organic before it can receive this blue seal.
• Made with Organic Ingredients. The food must contain at least 70 percent organic ingredients. The remaining 30 percent cannot include any genetically modified ingredients.
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 5
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 5
The next Generation of eating:
Organic standards are not perfect, but choosing to eat organic foods is an excellent and necessary step in the journey of reestablishing health and sustainability. While organic is far better than natural and leaps and bounds ahead of conventionally grown foods, I believe we can do better. I do not seek to tarnish or invalidate the USDA organic standards, but I desire to elevate the level of awareness and knowledge of true health and wellness as it applies to humans and our planet.
Our Ten Point Organic Livestock Standards Can Be Summed up In This Fashion:
1) Never use GMO feed or plants in the field. genetically modified organisms are widespread in conventional agriculture, but have no place at Organic ranches and farms.
2) Animals should be GreenFed and GreenFinished. This means our dairy cattle intensely graze on grasses and a “salad bar” of forbs, herbs, and legumes—with no grains and our beef cattle partake in our greenFinishing program that includes a bovine detoxification program and a diet of fresh organic pasture supplemented in the winter with green foods such as alfalfa and certified organic hay with no grain.
3) Use Olde World production methods. We want to revive the ancient methods of producing foods and beverages that enhance, not destroy, their health benefits.
4) Use “fair made” ethical business practices. We will treat others as we would want to be treated, guided by principles of financial stewardship, economic self-sufficiency, and environmental integrity. We will pay fair wages to our employees and seek higher social standards.
5) Use Olde World based processing methods. Our beef and poultry animals must be slaughtered in accordance with Olde World principals. This method of slaughter is widely recognized as the most humane method possible. We will not process animals that have died of natural causes or have been killed by other animals, and we will make best efforts to thoroughly drain the blood.
6) Our grazing lands are free of pesticides, herbicides, fungicides, and chemical fertilizers. This is a cornerstone of who we are.
7) We will not treat our cattle with antibiotics, hormones, or vaccines. The conventional cattle-raising business relies on chemical medicines to treat their sickly animals, but on organic ranches and farms, we do not.
We will treat our animals with respect and kindness. god made everything that lives on the earth, including the animals, and he commands us to be respectful and kind to the animals under our care. A righteous man takes care of his animals, yet another reminder that god has called us to be stewards of his creation.
9) We will follow sustainable land and soil management practices. It behooves us to be responsible for the way we treat the land by not polluting it and by managing it well for future years starting with the micro and macro organisms that improve the health of our soil.
10) We pursue quality and safety for our finished products. We combine the best of ancient wisdom and modern science to ensure that our foods and beverages deliver maximum health benefits and minimal toxicity. We use probiotics in our processing and finished products to ensure safety and efficacy at every step.
The Organic Movement started as an attempt to “know your farmer and know your food.” At its inception, the term organic usually referred to the food coming from small, family farms that were only available locally.
As the demand for organic grew, official standards were applied to the term. Organic was defined to mean, among other things, free of artificial food additives and produced without the use of synthetic pesticides. The combination of an increased market and defined standards enticed large companies to enter the organic market.
Today unfortunately, organic has gone mainstream, as the chart below shows. In fact, companies like Pepsi, CocaCola, Nestle, Kellogg, Heinz, Cargill, Dean, Kraft, Hershey, Cadbury, M&M Mars, ConAgra and General Mills “own” organic.
This chart may be a little tough to read, but if you want more details to see “Who Owns Organic” up close and personal, visit www.cornucopia.org for a more complete view.
That’s not to say that organic is bad. it’s not, but it has become industrialized big business and is owned by companies that aren’t typically known for their health emphasis.
You might call it “industrial organic.”
If your know the life transforming value of discovering the next generation of healthy eating with Organic Foods – Go to the acclaimed “Fat Loss Gourmet” and Get on the Notification List for the next FREE Online Seminar Event Today
- Glen
Glen B. Stewart
Master Trainer
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 3
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 3
What does it mean to live “Organic?”
“Many people are intimated by technology. I happen to be one of those people. Whether it is computers or smart phones, TVs or VCRs (they still make VCRS, right?), something about technology throws me off. It seems that just as many people, if not more, are confused when it comes to health.”
What is the deal with Organic?
How is it different from Natural?
What are GMOs? How do I avoid them?
Should I get farm-raised, pasture-fed or corn-fed?
These are questions I have heard countless times at lectures and events all across this great nation of ours. And it underscores an issue when it comes to standards and institutions. essentially, most people’s questions boil down to:
Who can I trust?
Am I getting the right information to make informed decisions?
“I have dedicated my life to helping people take control of their own health by empowering them with knowledge and developing solutions in the field of human health and nutrition. One of the reasons I support Organic Foods was to create a platform of education—in addition to the foods and beverages—that would allow people to turn to a source they can trust for their information.”
Why Live Organic?
The following are highlights from my latest book, Live Beyond organic, where i attempt to help the reader navigate the oft-confusing world of health.
No Meaning Any More: natural Food
When I was young, if asked, I told people that I ate “natural foods.”
Back then, natural meant something—a food that didn’t contain any artificial ingredients, no chemical preservatives, or, in the case of meat and poultry, was minimally processed. But over the years, conventional food companies and processors chipped away at these standards to the point where “natural” has no meaning these days. In fact, there is no legal U.S. definition for natural foods at the present time, and because of this, the Food and Drug Administration (FDA) discourages companies from labeling their foods “all natural” or “natural.”
Since federal authorities have chosen not to define how the word “natural” can be used, we’re left with all sorts of shenanigans. You can find the adjective “Natural!” slapped on just about anything in a supermarket. For instance, food bars give you a “natural energy boost”— whatever that means. You can start your day with “natural fiber” in your breakfast cereal, which may or not be made from genetically modified grains. Potato chips are labeled “natural” because one of the “natural” ingredients is salt.
The USDA requires natural meat and poultry to be free of artificial colors, flavors, sweeteners, and preservatives, but some poultry producers inject their chickens with saline solution, claiming it adds flavor—after all, salt is “natural”—but that practice conveniently adds 25 percent extra weight to the bird, which is sold by the pound.
So, with the meaning of natural obliterated, the only good news to report is that natural does not mean organic, but there again, the public is confused about what organic really means.
Getting More Popular but not Perfect: Organic Food
Organic agriculture has been around since Adam and Eve were forced from the Garden and had to grow their own food. Farming and raising livestock didn’t change much for centuries. As recently as 1900, half of the U.S. labor force were farmers or working a ranch, but as mechanization and technology made huge leaps in the 20th century, that number has shrunk to just 2 percent today— and 60 percent of those hard-working folks are part-time farmers.
I’ve already described how modern agriculture has morphed into an agribusiness that feeds the world, but the price has been horribly steep. Voices in the wilderness like J.I. Rodale and others like Paul Bragg and Ann Wigmore gave the organic movement a voice in the pivotal 1970s and 1980s, but even then, few knew exactly what “organic” meant as the movement picked up steam.
The U.S. Department of Agriculture stepped in and began working on standards during the 1990s, but I can only imagine the lobbying efforts and political pressures that came to bear on this federal agency. After years of bureaucratic infighting, the USDA established guidelines in 2002 that outline what steps farmers, ranchers, dairies, and other food producers must follow in order to be certified organic by the U.S. government.
The USDA regulations on what can and can’t be called “organic” is as thick as a Manhattan phone book. The super-digest version is that organic meats must come from animals that eat 100 percent organic feed without any animal byproducts; for dairy cows, the whole herd must have eaten organic feed for the previous twelve months. Organic produce cannot be grown with chemical pesticides or most synthetic fertilizers, and animals cannot be fed or injected with antibiotics and growth hormones. Organic farms undergo a rigorous certification process and are inspected for compliance by an independent agent.
This would be a good place to define the term “sustainably,” which is often spoken in the same sentence as “organic practices.” Sustainability refers to a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Livestock are pasture-raised, and fish are not pulled from the ocean faster than they can reproduce or caught in ways that destroy other sea life or undersea habitat.
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 1
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 1
So – What are the critical differences between organic foods and commercially grown foods?
A very popular question in the resurgence of health awareness today. To answer that question, I share the well researched findings of two very respected pioneers in the alternative health community, Dr, Mercola and Jordan Rubin.
Dr. Mercola Shares his research on the value Eating an Organic Based Diet consisting of Organic Vegetables and Grass Fed Beef:
“Eating Only Plant-Based Foods Might be BAD for Your Heart” by Dr. Mercola
Plant-based foods like vegetables are obviously excellent for your heart and your overall health, so there is absolutely no reason to worry if you eat loads of plant foods as this is a healthy goal that most of us should ascribe to. The risks come in if you also exclude all animal proteins from your diet, as these are also valuable sources of nutrients that cannot be obtained elsewhere.
Research published in Nutrition shows that people who eat a strictly plant-based diet may suffer from subclinical protein malnutrition, which means you’re also likely not getting enough dietary sulfur. Sulfur is derived almost exclusively from dietary protein, such as fish and high-quality (organic and/or grass-fed/pastured) beef and poultry. Meat and fish are considered “complete” as they contain all the sulfur-containing amino acids you need to produce new protein.
Needless to say, those who abstain from animal protein are placing themselves at far greater risk of sulfur deficiency and its related health problems.
Sulfur also plays a vital role in the structure and biological activity of both proteins and enzymes. If you don’t have sufficient amounts of sulfur in your body, this deficiency can cascade into a number of health problems as it will affect bones, joints, connective tissues, metabolic processes, and more. As Dr. Stephanie Seneff, senior scientist at MIT, discusses in the video above, areas where sulfur plays an important role include:
1) Your body’s electron transport system, as part of iron/sulfur proteins in mitochondria, the energy factories of your cells.
2) Vitamin-B thiamine (B1) and biotin conversion, which in turn are essential for converting carbohydrates into energy.
3) Synthesizing important metabolic intermediates, such as glutathione.
4) Proper insulin function - The insulin molecule consists of two amino acid chains connected to each other by sulfur bridges, without which the insulin cannot perform its biological activity.
5) Detoxification - Researchers also concluded that the low intake of sulfur amino acids by vegetarians and vegans explains the origin of hyperhomocysteinemia (high blood levels of homocysteine, which may lead to blood clots in your arteries — i.e. heart attack and stroke) and the increased vulnerability of vegetarians to cardiovascular diseases.
Heart Disease May be a Cholesterol Deficiency Problem…
The other misconception plaguing the vegetarian community (and actually conventional nutrition recommendations as well) is the notion that animal foods are bad for your heart because they contain cholesterol. Conventional medicine tells us that heart disease is due to elevated cholesterol and recommends lowering cholesterol levels as much as possible, including in your diet. But according to Dr. Seneff, it’s difficult to get “too much” cholesterol in your diet, particularly in the standard American diet. But you may very well be getting too little, especially if you eat only plant foods, and that can cause problems.
She states:
“Heart disease, I think, is a cholesterol deficiency problem, and in particular a cholesterol sulfate deficiency problem…”
She points out that all of this information is available in the research literature, but it requires putting all the pieces together to see the full picture. Through her research, she believes that the mechanism we call “cardiovascular disease,” of which arterial plaque is a hallmark, is actually your body’s way to compensate for not having enough cholesterol sulfate.
She explains:
“The macrophages in the plaque take up LDL, the small dense LDL particles that have been damaged by sugar… The liver cannot take them back because the receptor can’t receive them, because they are gummed with sugar basically. So they’re stuck floating in your body… Those macrophages in the plaque do a heroic job in taking that gummed up LDL out of the blood circulation, carefully extracting the cholesterol from it to save it – the cholesterol is important – and then exporting the cholesterol into HDL – HDL A1 in particular… That’s the good guy, HDL.
The platelets in the plaque take in HDL A1 cholesterol and they won’t take anything else… They take in sulfate, and they produce cholesterol sulfate in the plaque.
The sulfate actually comes from homocysteine. Elevated homocysteine is another risk factor for heart disease. Homocysteine is a source of sulfate. It also involves hemoglobin. You have to consume energy to produce a sulfate from homocysteine, and the red blood cells actually supply the ATP to the plaque.
So everything is there and the intent is to produce cholesterol sulfate and it’s done in the arteries feeding the heart, because it’s the heart that needs the cholesterol sulfate. If [cholesterol sulfate is not produced]… you end up with heart failure.”
So, in a nutshell, high LDL appears to be a sign of cholesterol sulfate deficiency—it’s your body’s way of trying to maintain the correct balance by taking damaged LDL and turning it into plaque, within which the blood platelets produce the cholesterol sulfate your heart and brain need for optimal function.
There is Nothing that Creates More Anxiety and Fear of the Unknown Than Being Told – You Have Breast Cancer part 7
There is Nothing that Creates More Anxiety and Fear of the Unknown Than Being Told – You Have Breast Cancer part 7
CB: Thanks you.
DM: I had one specific question and I would like to dialog with you on it because it’s been a concern of mine. I couldn’t agree more. Obviously, I have been promoting vitamin D for a long time now and I share your passion. I think that’s the central issue.
CB: I know you do.
DM: Our approach is to educate people and share the message. I think we were really one of the central roles to help catalyze this at least from a media perspective. But what is obvious to me is that there is an important subset of this because the tendency in American culture is to take a magic pill for everything – a pill solves something. So it’s great because there is a vitamin D solution but that’s not the way that it occurs in nature. I mean, yes, you can get oral vitamin D. It definitely happens and we do have the ability to increase our levels that way.
But the way that we mostly get it is through exposure to the sun. That’s a different mechanism than swallowing a pill. I don’t think any expert would disagree that it’s better to get that vitamin D from the sun and then secondarily through a safe tanning bed which is still superior to a pill. But then if there is no resort of course then the oral. It seems to me there is something magical that occurs that is actually beyond the level of vitamin D which is used as an arbiter or as a measure.
The question that I have is it actually useful – I mean, certainly you don’t have any other choice but do you get the same benefit from getting your level to 40 to 60 from the sun as you do by swallowing a pill and especially as it relates to your major focus which is the impact on cancer. I’m concerned and I’m not sure that there is a (indiscernible 15:31) of treatment, maybe prevention but in the treatment I just don’t think it works. I could be wrong. That’s my fear.
So I really encourage – my new passion and mission is to get people away from swallowing those pills and if for any way, shape, or form to get to the real source, to get the UVB exposure. That’s a long-winded question but take as long as you want to respond to that.
CB: I think that it is obvious that the reason that we have this deficiency is because we have become an industrialized nation. That may sound like, but that was a long time ago. It wasn’t that long ago. What we’ve done is we’ve come inside. We cover up. Even in San Diego where I live, when they measured my level it was 18 nanograms per milliliter.
DM: Dangerous. For those who don’t know, San Diego is considered I think the sunniest city in the country.
CB: It’s pretty sunny.
DM: Or close to it. It’s definitely top.
CB: It’s very nice. When we did a scientific test of what it’s going to make body to get enough sun in San Diego with the weather we have with my age – age has a factor in how much you absorb – we came to a test conclusion that it was going take 15 to 20 minutes a day in the prime time of UV between 10 and 2 during the day, each and everyday – and here was the hooker for me – with 40% of my body exposed. For me outside that was just not going to happen because it was chilly. San Diego is chilly at least along the coast of it where I live. But that doesn’t change the question and the source.
I think there are two major questions that go through my mind. One is what else you’ll be getting from the sun? That’s the big one to me because I think that you can get your serum level up with supplements of some kind or another. You can get it up with the sun. I think at that level, we got to say, to me I think it’s the same. On the other hand, I think the UVB does other things. And there is only recently some new research coming out to say, what else does the sun do?
DM: Well, enlighten us.
CB: What else of course…I don’t know. It’s like it’s barely there. The scientists that do this kind of research with the skin are just starting to ask the question which is like, you know, there is probably more to the sun than vitamin D. I encourage people to take advantage of the sun. The only message I have about the sun is don’t burn. That’s it.
DM: Yeah.
CB: Other than if you want to get that UVB, you really have to be out between 10 and 2 not evening walks and stuff like that. I think that’s ideal.
DM: That’s the key. I noticed you are concerned about yourself going out there because of the temperature but in my observation is even though it’s chilly – I tend to go to subtropical areas in the winter to get the sun but there are still chilly days but I noticed that if the sun is shining on you, you can tolerate relatively low temperatures even low 60s to even high 50s if the sun is directly on you. So it’s not that uncomfortable.
CB: The other thing that I have a major question about which we have talked about with our scientist panel is, what’s the ultimate public health step? I mean, if you think about the world which has a very severe vitamin D deficiency epidemic yet you have taken supplements, it’s ludicrous. I mean, that’s people who can pay the money kind of job.
DM: It’s still pretty inexpensive.
There is Nothing that Creates More Anxiety and Fear of the Unknown Than Being Told – You Have Breast Cancer part 6
There is Nothing that Creates More Anxiety and Fear of the Unknown Than Being Told – You Have Breast Cancer part 6
After that, I was sufficiently appalled, incensed, angered – I mean, you name the emotion I had – that I knew that something had to be done. I mean something had to be done. I have a lot of resources. I’m blessed with those resources – friends that actually work in the cancer industry. A son that works at MD Anderson who is a very known biostatistician that I highly respect and adore. It’s like, okay guys, you got to help me figure out a way out of this because we just cannot have people, women especially particularly with breast cancer survive and live these long lives with these side effects because the side effects do not go away. You’re not curing cancer with this. I spent the next two years – I mean, I get up in the morning and I’m on my scientific papers and I read them and I download them and I call people. I talk to people. I read about all kinds of alternative treatments.
On February 12, 2007 – this day will go down in my memory forever – I went to the doctor and was called based on some tests that I had osteoporosis. I said, “Why? I’m not heavy. I workout every day. I do all these good things.” She says, “Maybe you have a vitamin D deficiency.” I said, “What’s that?” I went home back to work for me which was researching what could be done about this. I still apologize to my friends now saying it took me two hours before I keyed in vitamin D and cancer but it did. I just decided to see what’s out there. And to this day, I get goose bumps thinking about what I saw. It was Dr. Cedric Garland from the UC San Diego…
DM: Which is where you’re from.
CB: It’s where I’m from. Morris Cancer Center had just published a paper saying that the risk of breast cancer could be cut by 50% if people had vitamin D serum levels – this is a blood level of how much vitamin D you’ve got – somewhere about 40 to 50 nanograms per milliliter. I just sat there and looked at that and I started crying which is kind of like, this can’t be true. I have friends at UCSD of course. I picked up the phone and I said, “Is this guy a flake? This is unreal.”
DM: It can’t be.
CB: It can’t be. I’m a very skeptical scientist. She says, “Oh no Carole, he is not a flake. He’s been doing this research for 30 years.” I said, “What? Thirty years, and I’m just finding out about it?” She says, “At this point in time, he’s really very depressed.” I said, “Why on earth is he depressed?” She said, “Because he thinks nobody is listening.” Can you imagine that? I said out loud I’m listening. I knew that I had some wherewithal to get something going – starting businesses and running stuff like that.
DM: It’s one of your experiences and your expertise.
CB: Yes. So in May of that year (2007) there was one of the best cancer conferences I have been to sponsored by the National Cancer Institute in Bethesda, Maryland on vitamin D and cancer.
For two solid days, I listened to reports by scientists from all over the world talking about vitamin D and cancer. Not all of them were things to jump up and down about but there was so much there that was so positive from what they were doing with rats, from what they were doing with all kinds of experiments that at the end of the session, when the session leader asked a group of scientist, what’s next? I was waiting for the action item. The action item that they had was – we need to do more research.
I sat there for a minute. I was an invited guest. I’m not a vitamin D researcher. I listened to people talk a minute and they had these absolutely beautiful microphones coming up on the table to everybody and if you wanted to speak you just press the button. To this day, I swear the microphone little button throbbed and I pressed it and I stood up. I only had a very few words. I just asked them, where is your sense of urgency? And I sat down.
The meeting was over and almost immediately, I had fully half of the scientists in that room come up to me and say, how can we help? Talk about other goose bumps. It’s like here is a group of people who got a message and they want to get it out and they can’t get it out. It wasn’t just Dr. Garland. I said at that point in time I said, I don’t know. I don’t know what the message is yet. So Leo and I took off in our motor home and did a four-month trip.
DM: That’s your husband.
CB: Yes of course. Leo Baggerly, my delightful husband and partner. Leo is a physicist – that’s how I met him by the way – and researcher as well. He currently works with the kinetics of vitamin D. It’s easy to get excited about this project.
DM: Excellent.
CB: We took off in our motor home to go meet with the scientists around the country and in Canada to see what is the message. If I’m going to take on a public health project, what do we need to say? At that time, as there is now, this ongoing stuff about what dosage should I take was still the same which is like, shall I take 2000 IU? Shall I take 20,000 IU? What should I do? But that wasn’t what they come up with.
Every single one of them agreed. Every one of them, we now have 40 on this panel, that the focus should be on the serum level not the dosage. The reason being, if you focusontheserumlevel,youcanhavepeopletakewhateverittakestogetthere. It does take something different for everybody. Everybody’s human body just responds differently. So we had our message. Our message for entire campaign was get your serum level to 40 to 60 nanograms per milliliter. That’s it. That’s really it.
DM: It’s a good action item.
CB: With that level, we really can reduce the incidence of cancer, heart disease, you name it. You get in that band of demonstrable evidence saying that you can prevent diseases. That’s how I got into it.
DM: Thank you for that explanation.
CB: It’s kind of long.
DM: No. It’s important to have a frame. It may not be obvious even from your explanation because you may appear to be a lay person so to speak but since you have committed essentially nearly four years now full time and interacting with your panel of experts which are some of the leading experts in vitamin D in the world.
CB: They are indeed.
DM: You’re doing this full time and you’re obviously very intelligent. You have an academic background. So it doesn’t take too long to get up to speed. You really do have a level of knowledge that is extraordinary, really at an expert level. We’re delighted to have you here and share your wisdom in that.