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Your Life-Your Choice Issue 21
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
@
@
@@@@@@@@@@@@@@@@@@@
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Section 1 PLEASE VISIT OUR SPONSORS
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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
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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 1/2² by 17 1/2² cookie sheet.
Spread the filling over the dough.
5; Roll the remaining dough out between two sheets of wax
paper to make an 11 1/2² by 17 1/2² 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 3² by 1 1/2² 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 don¹t 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. We strongly
encourage you to consult with your own physician
regarding any recommendations with respect to your
own medical condition.
/////////////////////////////////////////////////////////////
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