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SILVER: The Return of A POWERFUL Healer

There is a technology available now that harnesses PHYSICS and the powerful healing and anti-pathological properties of silver and provides POTENT PROTECTION against viruses, bacterias,fungi,molds,and all other pathogens.

The technology is available through a product called SONIC SILVER.

It is available at sonicsilver.org, along with more information… do check it out..

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ALERT OF THE WEEK :Agriculture & Climate Change: The Recipe for Survival Is to Ban Factory Farms and Go Organic

Energy and chemical-intensive industrial food and farming are responsible for 35-55% of the world’s greenhouse gas emissions. According to many analysts, GMO grains and the factory-farmed livestock sector are major contributors to our climate crisis. (This includes the emissions from animals and their waste, as well as agriculture and biofuels-related deforestation, industrial inputs used to produce feed, and the processing and transportation of food products made from animals.)

A shift to local and organic food and crop production would eliminate most fossil fuel use and greenhouse gas emissions, including deadly methane and nitrous oxide emissions, while saving the world’s forests and turning our farm and ranch lands back into carbon sinks or storage areas, instead of emitters. Transitioning just the world’s 3.5 billion acres of cropland to organic would sequester 40% of annual emissions! Transitioning all range and pasture lands as well, along with global reforestation, would enable us to remove enough excess greenhouse gases to reverse global warming and stabilize the climate.

While Congress’s so-called “cap and trade” climate change legislation pays lip service to organic practices and certification, it fails to prioritize energy-efficient and carbon-sequestering organic practices over false solutions like Monsanto’s “GMO no-till” and industrial biofuels derived from GMO and monoculture corn, soybeans, sugar cane, and palm oil. And, in this pro-Wall Street, pro-corporate agribusiness bill, industrial agriculture and forestry sectors’ growing greenhouse gas emissions would be exempt from caps on pollution.

Tell Congress to wake up and acknowledge the links between our out-of-control crop and food production and climate change. Industrial agriculture is causing climate change. Organic farming and ranching could reverse climate change. But if we don’t stop relying on false solutions like industrial biofuels and GMO crops and make the switch to organics quickly, climate change will likely lead to massive crop failures, starvation, and endless war.

TAKE ACTION:

CAP & TRADE ALERT: Tell Congress to cap industrial agriculture emissions and credit certified organic farms

VIDEO ALERT (Ripe for Revolution: The Organic Solution) – Tell Congress: Organic Is the Answer to Climate Change

VIDEO ALERT (The Story of Cap & Trade) – Tell Congress: Scrap Cap & Trade! Let the EPA Do Its Job!

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Is eating meat ‘MURDER’?

YEP.
Babies have to die and Mommas have to cry.
Pathological, unhealthy, and quite convenient for culling the population. Many people will die from it, and it is their own fault.
Many people know better because they people around them that have spent their whole lives studying to find the truth and sacrificed having families and money to do so have told them and they ignore the truth of information.
The Animals will have the ultimate victory as all of these ‘Failures in Evolution’ eat themselves to death.

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Haiti Being forced to accept Toxic GMO Seeds from MONSANTO

Monsanto is a POP-CON agent.

Monsanto needs to be dissolved immediately.

Haiti must refuse these seeds, and those who are funding Her reconstruction must refuse to accept the $4million dollar ‘Smallpox laced Blankets’ in the form of ‘HYBRID’ (what a lie) seeds from this dastardly and ANTI-LIFE company called MONSANTO.

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THUNDERGRO™ is the most amazing thing I have ever used in farming

It is true that there are other formulas with components that are similar to components in THUNDERgro™

like Humates, but never before has there been a formula like THUNDERgro™ available anywhere.

It utilizes physics to bring vitality and paramaganetic force back to the soil.

I have been farming since I was a small boy, and worked with many different mediums, and with all kinds of formulas and techniques, and it is utterly amazing to me how quickly I saw changes in my garden, and the effects seem to be building in intensity. For example: We are now in our fourth year of treating our gardens, and fruit trees, and through that period, our avocado tree which was scarcely producing at all when we began. The first thing we noticed was that the initial treatments with THUNDERgro™ increased the size of the fruit by 25% or more, and then a very odd thing occurred. The tree did not pause before it began to immediately go into the cycles of de-foliating, re-foliating and flowering and then fruiting! Usually the tree would pause, go through each of the cycles outlined above in succession through the seasons. The next thing we noticed is that the number of fruits in each ‘pod’ (clusters of fruit on the tree) increased from an average of 4 – 5  fruits to 9 – 11 !!

We wonder what will come next!

You can check out more about THUNDERgro™ by visiting them at thundergro.com

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NYC SCHOOL PANEL MAY APPROVE POP TARTS, BANS BROWNIES AND ZUCCHINI BREAD

NY TIMES – Nine months after effectively banning most fund-raising food sales in city schools, a city panel will vote Wednesday on an amended regulation that will allow student groups to sell items like Pop-Tarts and Doritos during the school day, but not brownies, zucchini bread or anything else homemade.

The new regulation is meant as a compromise between the city’s concerns about childhood obesity – which they cite as the reason for the restrictions – and the fund-raising needs of student and parent groups, some of which are struggling amid difficult economic times, especially after losing one of their most lucrative sources of revenue.

Under the new rules, students may sell fresh fruits and vegetables, or one of 27 specific packaged items that have been approved for sales in city vending machines, between the start of school and 6 p.m. on weekdays. The same goes for parent groups, except for an exception carved out for one no-brownies-barred Parent Teacher Association bake sale during the school day per month.

No homemade or unpackaged items are on the list of “approved” foods because “it’s impossible to know what the content is, or what the portion size is,” said Kathleen Grimm, the deputy chancellor for infrastructure and portfolio planning, who oversees the regulation.

Students opposed to the restrictions, however, said they didn’t see how the new rules were much better.

“It’s unrealistic to say a young adult can’t make a decision about whether they can eat something,” said David Greenblatt, 18, a senior at the High School of American Studies at Lehman College. “Soon I’ll be in college, and I won’t have Mommy or Daddy or Chancellor Klein sitting right next to me saying, ‘Hey David, don’t eat that, its too high in calories.'”

To qualify as an approved item, a snack must meet 11 criteria developed by the city. For example, all products must be in marked, single-serving packages with a maximum calorie count of 200. Artificial sweeteners, like Splenda, are banned. Less than 35 percent of the item’s total calories may come from either total sugars or fat. Grain-based products must contain at least 2 grams of fiber.

The criteria led some foods not normally thought of as healthy to make the list. For example, approved items include two of the 21 varieties of Frito-Lay Doritos: Cool Ranch Reduced Fat, and Spicy Sweet Chili (1 ounce packages). The Cool Ranch variety contains three food colorings – Red 4D, Blue 1 and Yellow 5 – and two laboratory-produced flavor enhancers – disodium inosinate and disodium guanylate. The criteria don’t ban these additives.

In addition, the Spicy Sweet Chili Doritos appear to have only half as much as the required amount of fiber, according to the manufacturer’s Web site.

The city has also green-lighted one of 29 types of Kellogg’s Pop-Tarts, the Frosted Brown Sugar Cinnamon (1.76 ounces), although the manufacturer’s Web site said the item has 210 calories. When asked about this discrepancy, the city sent over a copy of the nutritional facts for a different kind of Pop-Tart, Whole Grain Brown Sugar Cinnamon, which has 200 calories.

Other highlights from the list: Nutri-Grain Cereal Bars (blackberry only); Linden’s Cookies (butter crunch, chocolate chip or fudge chip cookies in two cookie packs); and Nature Valley Crunchy Granola Bars (just the Peanut Butter and Oats ‘N’ Honey varieties). Students and manufacturers can add additional items to the list by submitting their printed nutritional information to the Department of Education for approval.

To purchase food for approved sales, students may go to Costco or other stores to buy items for resale, said Eric Goldstein, the schools’ chief executive for food and busing.

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Breaking news on Marijuana in California

The California Supreme Court today struck down the state’s limits on how
much medical marijuana a patient can possess, concluding that the
restrictions imposed by the Legislature were an unconstitutional
amendment of a 1996 voter-approved initiative.

The decision means that patients and caregivers with a doctor’s recommendation to use marijuana can now possess as much as is
“reasonably related to the patient’s current medical needs,” a standard
that the court established in a 1997 decision.

“I’m very pleased. They gave us exactly what we wanted,” said Gerald F. Uelmen, a law professor at Santa Clara University who argued
the case for Patrick K. Kelly, a medical marijuana patient from
Lakewood who was convicted of possession and cultivation. “This makes
it very clear that all of the rights of patients under the
Compassionate Use Act are fully preserved.”

The initiative did not limit the amount of marijuana that a patient could possess or cultivate other than to require it be
“personal medical purposes.”

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How Factory Farms Are Pumping Americans Full of Deadly Bacteria and Pathogens

Kathy Freston

broilersWe’re getting sicker and sicker, thanks to gruesome conditions in animal agriculture nationwide.

After reading www.BirdFluBook.org, by Dr. Michael Greger, I was stunned to realize the extent to which we have endangered our health by allowing factory farms to flourish and produce 99 percent of the meat, dairy and eggs we eat. Not only are dangerous flu viruses mutating because of these concentrated animal feeding operations (CAFOs), but we are also being exposed to some other very serious bacteria and pathogens. Things have gotten out of hand in our food production, especially in the livestock sector.

In Part I of my interview with Dr. Greger, he explained the growing potential of deadly flu viruses. In Part 2 of the interview, we discuss E. coli, salmonella and other worrisome pathogens.

Kathy Freston: Where does E. coli come from and how does it get into food? Why is it often found on vegetables?

Michael Greger: E. coli is an intestinal pathogen. It only gets in the food if fecal matter gets in the food. Since plants don’t have intestines, all E. coli infections – in fact all food poisoning – comes from animals. When’s the last time you heard of a person getting Dutch elm disease or a really bad case of aphids? People don’t get plant diseases; they get animal diseases. The problem is that because of the number of animals raised today, a billion tons of manure are produced every year in the United States – the weight of 10,000 Nimitz-class aircraft carriers. Dairy cow and pig factories often dump millions of gallons of putrefying waste into massive open-air cesspits, which can leak and contaminate water used to irrigate our crops. That’s how a deadly fecal pathogen like E. coli O157:H7 can end up contaminating our spinach. So regardless of what we eat, we all need to fight against the expansion of factory farming in our communities, our nation and around the world.

KF: What percentage of the population gets hit by the bacteria? How many of them die? Could that number increase?

MG: While E. coli O157:H7 remains the leading cause of acute kidney failure in U.S. children, fewer than 100,000 Americans get infected every year, and fewer than 100 die. But millions get infected with other types of E. coli that can cause urinary tract infections (UTIs) that can invade the bloodstream and cause an estimated 36,000 deaths annually in the United States.

KF: We only occasionally hear of the very few fatal E. coli cases; is it really a widespread problem?

MG: When medical researchers at the University of Minnesota took more than 1,000 food samples from multiple retail markets, they found evidence of fecal contamination in 69 percent of the pork and beef and 92 percent of the poultry samples. Nine out of 10 chicken carcasses in the store may be contaminated with fecal matter. And half of the poultry samples were contaminated with the UTI-causing E. coli bacteria.

Scientists now suspect that by eating chicken, women infect their lower intestinal tract with these meat-borne bacteria, which can then creep up into their bladders. Hygiene measures to prevent UTIs have traditionally included wiping from front to back after bowel movements and urinating after intercourse to flush out any invaders, but now women can add poultry avoidance as a way to help prevent urinary tract infections.

KF: Are there any long-term problems for people who ingest E. coli and have a bad day or two with diarrhea, or is the problem over once out of the system?

MG: Last month the Center for Foodborne Illness Research & Prevention released a report on the long-term consequences of common causes of food poisoning. Life-long complications of E. coli O157:H7 infection include end-stage kidney disease, permanent brain damage and insulin-dependent diabetes.

KF: Is E. coli a problem if the meat is cooked?

MG: With the exception of prions, the infectious agents responsible for mad cow disease and the human equivalent – which can survive even incineration at temperatures hot enough to melt lead – all viral, fungal and bacterial pathogens in our food supply can be killed by proper cooking. Why then do tens of millions of Americans come down with food poisoning every year? Cross-contamination is thought to account for the bulk of infections. For example, chicken carcasses are so covered in bacteria that researchers at the University of Arizona found more fecal bacteria in the kitchen – on sponges and dish towels, and in the sink drain – than they found swabbing the toilet. In a meat-eater’s house it may be safer to lick the rim of the toilet seat than the kitchen counter top, because people aren’t preparing chickens in their toilets. Chicken “juice” is essentially raw fecal soup.

KF: What goes on inside the body when a human ingests E. coli?

MG: Depending on the strain, the number of bacteria ingested, and the immune status of the victim it can fail to cause any disease at all, or in the worst cases, cause multi-system organ failure. Here’s how one mother described what E. coli O157:H7 did to her 3-year-old daughter Brianna:
The pain during the first 80 hours was horrific, with intense abdominal cramping every 10 to 12 minutes. Her intestines swelled to three times their normal size and she was placed on a ventilator. Emergency surgery became essential and her colon was removed. After further surgery, doctors decided to leave the incision open, from sternum to pubis, to allow Brianna’s swollen organs room to expand and prevent them from ripping her skin. Her heart was so swollen it was like a sponge and bled from every pore. Her liver and pancreas shut down and she was gripped by thousands of convulsions, which caused blood clots in her eyes. We were told she was brain-dead.
KF: What a horror. Why is it deadly for some and not others?

MG: We think it has to do with the virulence of the bacteria – some strains are deadlier than others – and the vulnerability of the host. We’re not sure why children under 5 years of age are at the highest risk for dangerous complications, but that is certainly a finding that has been consistent.

KF: Is factory-farmed meat more likely to get E. coli out into the market, or is all meat (even free range) carrying that potential?

MG: In chickens, these bacteria cause a disease called colibacillosis, now one of the most significant and widespread infectious diseases in the poultry industry due to the way we now raise these animals. Studies have shown infection risk to be directly linked to overcrowding on factory chicken farms. In caged egg-laying hens, the most significant risk factor for flock infection is hen density per cage. Researchers have calculated that affording just a single quart of additional living space to each hen would be associated with a corresponding 33 percent drop in the risk of colibacillosis outbreak. This is one of the reasons many efforts to improve the lives of farmed animals is critical not only for animal welfare, but for the health of humans and animals alike.

In terms of other infections like Campylobacter, the most common cause of bacterial food poisoning in the United States, Consumer Reports published an analysis of retail chicken in its January 2010 issue. The majority of store-bought chickens were contaminated with Campylobacter, which can trigger arthritis, heart and blood infections, and a condition called Guillain-Barré syndrome that can leave people permanently disabled and paralyzed. Comparing store brands, 59 percent of the conventional factory-farmed chickens were contaminated, compared to 57 percent of chickens raised organically. So there might be a marginal difference, but the best strategy may be to avoid meat completely. With the virtual elimination of polio, the most common cause of neuromuscular paralysis in the United States now comes from eating chicken.

KF: What about salmonella? Is it really a big deal, or is it just a matter of an upset stomach?

MG: Salmonella kills more Americans than any other food-borne illness. There is an epidemic of egg-borne food poisoning every year in the United States. To this day, more than 100,000 Americans are sickened annually by salmonella-infected eggs.

KF: Do we have more salmonella now than we did 25 or 50 years ago? If so, why?

MG: There was a time when our grandparents could drink eggnog and children could eat raw cookie dough without fear of joining the thousands of Americans hospitalized with salmonella infections every year. Before the industrialization of egg production, salmonella only sickened a few hundred Americans every year and Salmonella enteritidis was not found in eggs at all. By the beginning of the 21st century, however, Salmonella enteritidis-contaminated eggs were sickening an estimated 182,000 Americans annually.

There are many industrial practices that contribute to the alarming rates of this disease. Most eggs come from hens confined in battery cages, small barren wire enclosures affording these animals less living space than a single sheet of letter-sized paper for virtually their entire one- to two-year lifespan. Salmonella-contaminated battery cage operations in the United States confine an average of more than 100,000 hens in a single shed. The massive volume of contaminated airborne fecal dust in such a facility rapidly accelerates the spread of infection.

Factory farming practices also led to the spread of salmonella around the world. Just as the feeding of dead animals to live ones triggered the mad cow crisis, this same practice has also been implicated in the global spread of salmonella. Once egg production wanes, hens may be ground up and rendered into what is called “spent hen meal,” and then fed to other hens. More than half of the feed samples for farmed birds containing slaughter-plant waste tested by the FDA were found contaminated with salmonella. CDC researchers have estimated that more than a million cases of salmonella poisoning in Americans can be directly tied to feed containing animal byproducts.

KF: What happens to the body when salmonella gets into the system?

MG: Within 12 to 72 hours of infection the fever, diarrhea and abdominal cramps start. If the victim is lucky it’s over within a week. If not, the bacteria can burrow through the intestinal wall and infect the bloodstream, seeding its way to other organs, including the heart, bones and brain.

KF: Are there any long-term consequences from exposure?

MG: Thanks to salmonella infection one breakfast omelet can now trigger persistent irritable bowel syndrome and what’s called reactive arthritis, which can become a debilitating lifelong condition of swollen painful joints. Because salmonella can infect the ovaries of hens, eggs from infected birds can be laid prepackaged with the bacteria inside. According to research funded by the American Egg Board, salmonella can survive sunny-side-up, over-easy and scrambled egg cooking methods.

KF: Would free-range meat or eggs make a difference in preventing it?

MG: There is evidence that eggs from cage-free hens pose less of a threat. In the largest study of its kind (analyzing more than 30,000 samples taken from more than 5,000 operations across two dozen countries in Europe) cage-free barns had about 40 percent lower odds of harboring the egg-related strain of salmonella.

KF: Can we get salmonella just from touching something tainted?

MG: Absolutely. In fact the infective dose for salmonella is as few 15-20 bacteria, and a single egg can be infected with hundreds. It’s important to understand where the egg comes out. Eggs emerge from the hen’s vent, which is kind of a joint opening for both her vagina and anus, which explains the level of fecal contamination one can find on eggs.

KF: Is it contagious?

MG: Person-to-person transmission of salmonella can occur when an infected person’s feces, unwashed from his or her hands, contaminates food during preparation or comes into direct contact with another person.

KF: Who is most at risk for serious illness or even death?

MG: More than half of all reported salmonella infections occur in children, who are especially susceptible to serious complications. Elderly and immuno-compromised adults are also particularly vulnerable. In the United States, though, some strains of salmonella are growing dangerously resistant to up to six major classes of antibiotics, due in large part to the irresponsible factory farming practice of feeding millions of pounds of antibiotics to animals every year as a crutch to combat the stressful and overcrowded conditions of intensive animal agriculture systems. This puts everyone at risk.

KF: What is the overall solution to prevent these dangerous pathogens and bacteria?

MG: Over the last few decades new animal-to-human infectious diseases have emerged at an unprecedented rate. According to the World Health Organization, the increasing global demand for animal protein is a key underlying factor.

Swine flu is not the only deadly human disease traced to factory farming practices. The meat industry took natural herbivores like cows and sheep, and turned them into carnivores and cannibals by feeding them slaughterhouse waste, blood and manure. Then they fed people “downer” animals – those too sick to even walk. Now the world has mad cow disease.

In 2005 the world’s largest and deadliest outbreak of a pathogen called Strep. suis emerged, causing meningitis and deafness in people handling infected pork products. Experts blamed the emergence on factory farming practices. Pig factories in Malaysia birthed the Nipah virus, one of the deadliest of human pathogens, a contagious respiratory disease causing relapsing brain infections and killing 40 percent of people infected. Its emergence was likewise blamed squarely on factory farming.

The pork industry in the U.S. feeds pigs millions of pounds of human antibiotics every year just to promote growth in such a stressful, unhygienic environment, and now there are these multi-drug-resistant bacteria and we as physicians are running out of good antibiotic options. As the UK’s chief medical officer put it in his 2009 annual report, “Every inappropriate use of antibiotics in agriculture is a potential death warrant for a future patient.”

In the short term we need to put an end to the riskiest practices, such as extreme confinement – gestation crates and battery cages – and the non-therapeutic feeding of antibiotics. We have to follow the advice of the American Public Health Association to declare a moratorium on factory farms and eventually phase them out completely. How we treat animals can have global public health implications.

KF: Sounds like part of the solution is to gravitate toward a vegetarian diet. Check out One Bite At a Time for information on how to do it.

About the author

Kathy Freston is a health and wellness expert and a New York Times bestselling author. Her latest book is The Quantum Wellness Cleanse: The 21-Day Essential Guide to Healing Your Body, Mind, and Spirit. She has been featured on The Oprah Winfrey Show, Ellen, The View and Good Morning America.

http://www.alternet.org/healthwellness/145068/how_factory_farms_are_pumping_americans_full_of_deadly_bacteria_and_pathogens/?page=entire