Kiss: What Is Dangerous and Beneficial?

A kiss, when all is said, what is it?
A rosy dot placed on the “i” in loving;
‘Tis a secret told to the mouth instead of to the ear.

This is what a kiss for Edmond Rostand, and I believe it too. Others define kiss by the very best hyperbole they have, and

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the craziest that I heard is that kiss made him to fly with angels. In short, kiss is the sweetest among the stuffs of love. And in fact it is like a cure. I remembered my brother who takes a box of cigarettes a day, but after his girlfriend’s first kiss, he doesn’t buy even a single stick anymore. “Thanks for that kiss”, mom whispered to herself.

Indeed, kiss can be a cure by emotional and physical sense. Bryant Stamford, PhD, professor and director of the health promotion center at the University of Louisville said that, “During a really, really passionate kiss, you might burn two calories a minute — double your metabolic rate.” (This compares to 11.2 calories per minute you burn jogging on a treadmill.) Joy Davidson, PhD, psychologist and clinical sexologist in Seattle, and former columnist for an online column called “Underwire.” stated that kiss “stops the buzz in your mind, it quells anxiety, and it heightens the experience of being present in the moment. It actually produces a lot of the physiological changes that meditation produces.” All in all, kissing and everything it engenders keeps us going strong, living long, as Stamford says. (Source)


But kiss is not always works for good.  There are dangerous kisses or kisses that can lead everyone to the path of death. The Holy Scriptures says,

 In the twilight, in the evening, in the black and dark night:

And, behold, there met him a woman with the attire of an harlot, and subtil of heart.

(She is loud and stubborn; her feet abide not in her house: Now is she without, now in the streets, and lieth in wait at every corner.)

So she caught him, and kissed him, and with an impudent face said unto him…

‘Come, let us take our fill of love until the morning: let us solace ourselves with loves.

For the goodman is not at home, he is gone a long journey:…’

Let not thine heart decline to her ways, go not astray in her paths…

Her house is the way to hell, going down to the chambers of death. (Proverbs 7:9-13, 25,27)

Man should flee from tasting this kind of kiss. The kiss of a harlot or an unknown woman is the most dangerous of all kisses that anyone can have. God said, by their kiss you are likened to a lamb going to slaughter. Why? Because from their kiss, scientifically, a man can have herpes, strep throat, AIDS, hepatitis, cytomegalo virus, syphillus, mononucleosis, etc. You can have various illness by kissing an UNKNOWN WOMAN. Remember, not just from a harlot, but from an UNKNOWN WOMAN.

For a whore is a deep ditch; and a strange woman is a narrow pit.” (Proverbs 23:27)

So let kiss become a blessing in one’s love life rather than curse.  A kiss can be the best one in the world if it is for the one whom you completely knew and loved, and not with those others that share her/his lips with another.

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Really Afraid of Radiation?

WHEN the former K.G.B. agent Alexander V. Litvinenko was found to have been poisoned by radioactive polonium 210 last week, there was one group that must have been particularly horrified: the tobacco industry.

The industry has been aware at least since the 1960s that cigarettes contain significant levels of polonium. Exactly how it gets into tobacco is not entirely understood, but uranium “daughter products” naturally present in soils seem to be selectively absorbed by the tobacco plant, where they decay into radioactive polonium. High-phosphate fertilizers may worsen the problem, since uranium tends to associate with phosphates. In 1975, Philip Morris scientists wondered whether the secret to tobacco growers’ longevity in the Caucasus might be that farmers there avoided phosphate fertilizers.

"Radioactive dust settles on the tobacco leaves while the plants are growing. Then, it gets rolled up into the cigarette, and when you smoke it, you breathe it into your lungs, which are one of the more radiation-sensitve organs in the body."

How much polonium is in tobacco? In 1968, the American Tobacco Company began a secret research effort to find out. Using precision analytic techniques, the researchers found that smokers inhale an average of about .04 picocuries of polonium 210 per cigarette. The company also found, no doubt to its dismay, that the filters being considered to help trap the isotope were not terribly effective. (Disclosure: I’ve served as a witness in litigation against the tobacco industry.)

A fraction of a trillionth of a curie (a unit of radiation named for polonium’s discoverers, Marie and Pierre Curie) may not sound like much, but remember that we’re talking about a powerful radionuclide disgorging alpha particles — the most dangerous kind when it comes to lung cancer — at a much higher rate even than the plutonium used in the bomb dropped on Nagasaki. Polonium 210 has a half life of about 138 days, making it thousands of times more radioactive than the nuclear fuels used in early atomic bombs.

We should also recall that people smoke a lot of cigarettes — about 5.7 trillion worldwide every year, enough to make a continuous chain from the earth to the sun and back, with enough left over for a few side-trips to Mars. If .04 picocuries of polonium are inhaled with every cigarette, about a quarter of a curie of one of the world’s most radioactive poisons is inhaled along with the tar, nicotine and cyanide of all the world’s cigarettes smoked each year. Pack-and-a-half smokers are dosed to the tune of about 300 chest X-rays.

Is it therefore really correct to say, as Britain’s Health Protection Agency did this week, that the risk of having been exposed to this substance remains low? That statement might be true for whatever particular supplies were used to poison Mr. Litvinenko, but consider also this: London’s smokers (and those Londoners exposed to secondhand smoke), taken as a group, probably inhale more polonium 210 on any given day than the former spy ingested with his sushi.

No one knows how many people may be dying from the polonium part of tobacco. There are hundreds of toxic chemicals in cigarette smoke, and it’s hard to sort out how much one contributes compared to another — and interactive effects can be diabolical.

In a sense, it doesn’t really matter. Taking one toxin out usually means increasing another — one reason “lights” don’t appear to be much safer. What few experts will dispute is the magnitude of the hazard: the World Health Organization estimates that 10 million people will be dying annually from cigarettes by the year 2020 — a third of these in China. Cigarettes, which claimed about 100 million lives in the 20th century, could claim close to a billion in the present century.

The tobacco industry of course doesn’t like to have attention drawn to the more exotic poisons in tobacco smoke. Arsenic, cyanide and nicotine, bad enough. But radiation? As more people learn more about the secrets hidden in the golden leaf, it may become harder for the industry to align itself with candy and coffee — and harder to maintain, as we often hear in litigation, that the dangers of tobacco have long been “common knowledge.” I suspect that even some of our more enlightened smokers will be surprised to learn that cigarette smoke is radioactive, and that these odd fears spilling from a poisoned K.G.B. man may be molehills compared with our really big cancer mountains.

Robert N. Proctor is a professor of the history of science at Stanford University.

(SourceNew York Times/ December 1, 2006)

 

The Water Against Cancer

By Shang Wang

 

Shang Wang (engineer, scientist, and inventor)

MBC, a South Korean TV network, launched several scientific investigations on the effects of alkaline water on chicks and mice. Their research is shown on the Internet Website “youtube,” and search for “Alkalark”. The narration is in Korean with English subtitles. Below is a summary of the video.

The MBC investigation team prepared an unusual experiment using 40,000 chicks. The team separated the chicks in two groups, 20,000 each and put them in two separate farm buildings, A and B.

These chicks were raised for one month and given the same amount of feed, but the drinking water supplied was different. The group in building A was supplied with normal ground water, the group in building B was supplied with alkaline water made by minerals added to the water, including magnesium. Alkaline water is known to have reducing power to get rid of excess acidic wastes created by human metabolism.

Though a cold wave of bird flu hit the country, the chicks here seemed to all be healthy and full of energy.

The team wanted to know what the difference between the two groups was as the result of drinking ordinary water and alkaline water.

First, they inspected the survival rate:

Building A (ground water): 18,900 survived in 30 days: (94.5% survival rate.)
Building B (alkaline water): 19,860 survived in 30 days: (99.3% survival rate.)

The mortality rate of chickens drinking alkaline water is about 1/8 of the ones drinking ordinary ground water.

Next, the team randomly selected 100 chickens from each group and measured the average weight.

Alkaline water group: 1720g, ground water group: 1590g.
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For the next experiment, the MBC team used OlletTF mice which develop diabetes due to genetic obesity. 16 mice were divided into two groups; again, one with general water and the other with alkaline water, but with the same feed. At the beginning, the mean blood-sugar levels of these mice were 69 and 53.

For the next two months the team collected blood samples; levels of blood sugar, neutral fat, and cholesterol were checked regularly. As these mice raise blood-sugar genetically, the key point of this experiment is how much alkaline water influences the increase of blood sugar level.

It was confirmed that alkaline water has the effect of restraining about 34% of blood-sugar level compared with general water.

General water group:

Initial blood-sugar level               69 mg/dL

Two months later                        203 mg/dL

Alkaline water group:

Initial blood-sugar level               53 mg/dL

Two months later                        153 mg/dL

Below is the change of neutral fat value. In this, alkaline water also has the effect of restraining about 30% of neutral fat value compared with general water.

General water group:

Initial neutral fat value                77 mg/dL

Two months later                        356 mg/dL

Alkaline water group:

Initial neutral fat value                70 mg/dL

Two months later                        285 mg/dL

What is the value change of cholesterol combined with unhealthy cholesterol, that is LDL (Low Density Lipoprotein)?

General water group:

Initial cholesterol value                17 mg/dL
Two months later                        56 mg/dL

Alkaline water group:

Initial cholesterol value                15 mg/dL

Two months later                        24 mg/dL

This experiment proves that alkaline water has an effect not only on restraining blood-sugar value, but also on various kinds of adult disease such as hardening of the arteries, etc.

The experiment of alkaline water’s anti-cancer effect

After injecting melanoma as a malignant skin cancer cell strain into the abdominal cavity of the experimental mice, the team observed the tumor size and the speed of spread. There were two groups of mice; one was made to drink alkaline water and the other the general water. The same feed was distributed.

After 15 days:

Compared with the tumor size of 10.78mm on the mice drinking alkaline water, the tumor on the mice drinking general water, were doubled in size to 20.11mm.

The team cut the tumors and measured the weight:

It was 2.3 g for the mice drinking alkaline water, and 4.8 g for the mice drinking general water.

The team injected skin cancer cells into the tails and observed cancer spreading to the lungs, and they noticed a big difference in the number of colonies between the 2 groups. What appears as black dots on the white lungs are cancer cell colonies. The number of cancer cell colonies in the mice drinking general water was 260, while that of the mice drinking alkaline water was 145. This shows that alkaline water has an anti-cancer effect of restraining tumor spread.

These experiments, published by the MBC network, Korea, are very informative. It clearly indicates that alkaline water helps restore and maintain good health in animals. It is unfortunate that the examining team did not publish the pH values of the general water and alkaline water used. If the pH of the alkaline water was much higher, the end results could have been much more significant.

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Sang Whang is a Korean American community leader and politician in Florida. He has self-published a book entitled Aging and Reverse Aging, about the alleged health benefits of high-alkaline water and other alternative health practices.

A Toast to Early Destruction

Despite a minimum legal drinking age of 21, many young people in the United

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States consume alcohol. Some abuse alcohol by drinking frequently or by binge drinking–often defined as having five or more drinks in a row. A minority of youth may meet the Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition (DSM-IV) criteria for alcohol dependence. The progression of drinking from use to abuse to dependence is associated with biological and psychosocial factors. This Alcohol Alert examines some of these factors that put youth at risk for drinking and for alcohol-related problems and considers some of the consequences of their drinking.

Prevalence of Youth Drinking

Thirteen- to fifteen-year-olds are at high risk to begin drinking. According to results of an annual survey of students in 8th, 10th, and 12th grades, 26 percent of 8th graders, 40 percent of 10th graders, and 51 percent of 12th graders reported drinking alcohol within the past month. Binge drinking at least once during the 2 weeks before the survey was reported by 16 percent of 8th graders, 25 percent of 10th graders, and 30 percent of 12th graders.

Males report higher rates of daily drinking and binge drinking than females, but these differences are diminishing. White students report the highest levels of drinking, blacks report the lowest, and Hispanics fall between the two.

A survey focusing on the alcohol-related problems experienced by 4,390 high school seniors and dropouts found that within the preceding year, approximately 80 percent reported either getting “drunk,” binge drinking, or drinking and driving. More than half said that drinking had caused them to feel sick, miss school or work, get arrested, or have a car crash.

Some adolescents who drink later abuse alcohol and may develop alcoholism. Although these conditions are defined for adults in the DSM, research suggests that separate diagnostic criteria may be needed for youth.

Drinking and Adolescent Development

While drinking may be a singular problem behavior for some, research suggests that for others it may be an expression of general adolescent turmoil that includes other problem behaviors and that these behaviors are linked to unconventionality, impulsiveness, and sensation seeking.

Binge drinking, often beginning around age 13, tends to increase during adolescence, peak in young adulthood (ages 18-22), then gradually decrease. In a 1994 national survey, binge drinking was reported by 28 percent of high school seniors, 41 percent of 21- to 22-year-olds, but only 25 percent of 31- to 32-year-olds. Individuals who increase their binge drinking from age 18 to 24 and those who consistently binge drink at least once a week during this period may have problems attaining the goals typical of the transition from adolescence to young adulthood (e.g., marriage, educational attainment, employment, and financial independence).

Risk Factors for Adolescent Alcohol Use, Abuse, and Dependence

Genetic Risk Factors. Animal studies and studies of twins and adoptees demonstrate that genetic factors influence an individual’s vulnerability to alcoholism. Children of alcoholics are significantly more likely than children of nonalcoholics to initiate drinking during adolescence and to develop alcoholism, but the relative influences of environment and genetics have not been determined and vary among people.

Biological Markers. Brain waves elicited in response to specific stimuli (e.g., a light or sound) provide measures of brain activity that predict risk for alcoholism. P300, a wave that occurs about 300 milliseconds after a stimulus, is most frequently used in this research. A low P300 amplitude has been demonstrated in individuals with increased risk for alcoholism, especially sons of alcoholic fathers. P300 measures among 36 preadolescent boys were able to predict alcohol and other drug (AOD) use 4 years later, at an average age of 16.

Childhood Behavior. Children classified as “undercontrolled” (i.e., impulsive, restless, and distractible) at age 3 were twice as likely as those who were “inhibited” or “well-adjusted” to be diagnosed with alcohol dependence at age 21. Aggressiveness in children as young as ages 5-10 has been found to predict AOD use in adolescence. Childhood antisocial behavior is associated with alcohol-related problems in adolescence and alcohol abuse or dependence in adulthood.

Psychiatric Disorders. Among 12- to 16-year-olds, regular alcohol use has been significantly associated with conduct disorder; in one study, adolescents who reported higher levels of drinking were more likely to have conduct disorder.

Six-year-old to seventeen-year-old boys with attention deficit hyperactivity disorder (ADHD) who were also found to have weak social relationships had significantly higher rates of alcohol abuse and dependence 4 years later, compared with ADHD boys without social deficiencies and boys without ADHD.

Whether anxiety and depression lead to or are consequences of alcohol abuse is unresolved. In a study of college freshmen, a DSM-III diagnosis of alcohol abuse or dependence was twice as likely among those with anxiety disorder as those without this disorder. In another study, college students diagnosed with alcohol abuse were almost four times as likely as students without alcohol abuse to have a major depressive disorder. In most of these cases, depression preceded alcohol abuse. In a study of adolescents in residential treatment for AOD dependence, 25 percent met the DSM-III-R criteria for depression, three times the rate reported for controls. In 43 percent of these cases, the onset of AOD dependence preceded the depression; in 35 percent, the depression occurred first; and in 22 percent, the disorders occurred simultaneously.

Suicidal Behavior. Alcohol use among adolescents has been associated with considering, planning, attempting, and completing suicide. In one study, 37 percent of eighth-grade females who drank heavily reported attempting suicide, compared with 11 percent who did not drink. Research does not indicate whether drinking causes suicidal behavior, only that the two behaviors are correlated.

Psychosocial Risk Factors

Parenting, Family Environment, and Peers. Parents’ drinking behavior and favorable attitudes about drinking have been positively associated with adolescents’ initiating and continuing drinking. Early initiation of drinking has been identified as an important risk factor for later alcohol-related problems. Children who were warned about alcohol by their parents and children who reported being closer to their parents were less likely to start drinking.

Lack of parental support, monitoring, and communication have been significantly related to frequency of drinking, heavy drinking, and drunkenness among adolescents. Harsh, inconsistent discipline and hostility or rejection toward children have also been found to significantly predict adolescent drinking and alcohol-related problems.

Peer drinking and peer acceptance of drinking have been associated with adolescent drinking. While both peer influences and parental influences are important, their relative impact on adolescent drinking is unclear.

Expectancies. Positive alcohol-related expectancies have been identified as risk factors for adolescent drinking. Positive expectancies about alcohol have been found to increase with age and to predict the onset of drinking and problem drinking among adolescents.

Trauma. Child abuse and other traumas have been proposed as risk factors for subsequent alcohol problems. Adolescents in treatment for alcohol abuse or dependence reported higher rates of physical abuse, sexual abuse, violent victimization, witnessing violence, and other traumas compared with controls. The adolescents in treatment were at least 6 times more likely than controls to have ever been abused physically and at least 18 times more likely to have ever been abused sexually. In most cases, the physical or sexual abuse preceded the alcohol use. Thirteen percent of the alcohol dependent adolescents had experienced posttraumatic stress disorder, compared with 10 percent of those who abused alcohol and 1 percent of controls.

Advertising. Research on the effects of alcohol advertising on adolescent alcohol-related beliefs and behaviors has been limited. While earlier studies measured the effects of exposure to advertising, more recent research has assessed the effects of alcohol advertising awareness on intentions to drink. In a study of fifth- and sixth-grade students’ awareness, measured by the ability to identify products in commercials with the product name blocked out, awareness had a small but statistically significant relationship to positive expectancies about alcohol and to intention to drink as adults. This suggests that alcohol advertising may influence adolescents to be more favorably predisposed to drinking.

Consequences of Adolescent Alcohol Use

Drinking and Driving. Of the nearly 8,000 drivers ages 15-20 involved in fatal crashes in 1995, 20 percent had blood alcohol concentrations above zero. For more information about young drivers’ increased crash risk and the factors that contribute to this risk, see Alcohol Alert No. 31: Drinking and Driving.

Sexual Behavior. Surveys of adolescents suggest that alcohol use is associated with risky sexual behavior and increased vulnerability to coercive sexual activity. Among adolescents surveyed in New Zealand, alcohol misuse was significantly associated with unprotected intercourse and sexual activity before age 16. Forty-four percent of sexually active Massachusetts teenagers said they were more likely to have sexual intercourse if they had been drinking, and 17 percent said they were less likely to use condoms after drinking.

Risky Behavior and Victimization. Survey results from a nationally representative sample of 8th and 10th graders indicated that alcohol use was significantly associated with both risky behavior and victimization and that this relationship was strongest among the 8th-grade males, compared with other students.

Puberty and Bone Growth. High doses of alcohol have been found to delay puberty in female and male rats, and large quantities of alcohol consumed by young rats can slow bone growth and result in weaker bones. However, the implications of these findings for young people are not clear.

 

Source:

National Institute on Alcohol Abuse and Alcoholism

U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES

The Health Habits of the Saved

We all admire the Junior with a strong body. We admire the fastest runner, the fastest swimmer, and the one who can jump the highest. The body deserves more careful attention than the finest watch or the most expensive bicycle.

Some people say that it doesn’t make any difference to God what a person eats or drinks. Men sometimes say, “Well, I think what I eat is my own business, and it has nothing to do with religion.” As we look into God’s words , it is very surprising to see how much help is given us in regard to food and health. The Holy Scriptures says;

What? know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your own?

For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God’s. (I Corinthians 6:19,20)

We are not our own to do what we please. Jesus died for our sins. When we surrender our lives and hearts to Him, we are His from that time on. He dwells in us; we become His earthly temple or dwelling place.

Any church member would think it was terrible to bring some unclean thing into a church. It is just bad for us to take into our body temples that which God has called unclean.

Soldiers, sailors and marines are carefully instructed in the best ways to develop strong bodies. So also the soldiers of Christ should keep his body in the very best condition. If we are to be wide awake to spiritual things, we must have a healthy body. We must prosper in body and soul – in health and in heart, as the gospel states;

Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth. (III John 2)

God gave man fruits, nuts, grains and vegetables for food. Then, after the Flood, He permitted the use of meats. This was about 850 years before the law of Moses was given. However, the Bible divides every animals, birds, and fish into two classes: (1) the clean which may be eaten for food, and (2) the unclean, which are strictly forbidden as food. So important is this distinction  that when God called His chosen people, Israel, He asked Moses to list carefully for them the clean and the unclean meats. Moses provided the list although the distinction was already given during the Flood. (Genesis 7:2).

Living creatures in the water may be eaten if they have both fins and scales. That is why the followers of Christ not eat crabs, lobster, catfish, eels, and shrimps, for instance. These do not have both fins and scales.

Furthermore, if animal has a divided hoof and chews the cud, as do the cow, the deer and the sheeps, etc., it may be eaten. If it does not both divided the hoof, and chew the cud, it if forbidden for God. For instance, the rabbit chews the cud but does not divide the hoof. Therefore it should never be eaten. The hog has divided the hoof but does not chew the cud. It is forbidden. That’s why Christians should not use the bacon, ham, pork in any form, nor should they cook with lard. The Bible pronounces them unclean.

Pork is one of the most dangerous of meats. It often contents a tiny worm or parasite, which causes a disease called trichinosis. It causes heart trouble , cramps, and dangerous intestinal trouble. How thankful we should be that God did not try to hide facts from  His people. He knows the nature of every animal and he knows the harm that may come from the use of its flesh as food. In His love, God has warned us not to eat unclean animals.

The Holy Scriptures trying to tell us that if anyone defiles his body temple, God will destroy him. It shows that the prohibition against eating swine’s flesh and other unclean animals will still be in force at the time of Jesus coming. In fact, the prophecy declares;

For, behold, the LORD will come with fire, and with his chariots like a whirlwind, to render his anger with fury, and his rebuke with flames of fire.

For by fire and by his sword will the LORD plead with all flesh: and the slain of the LORD shall be many.

They that sanctify themselves, and purify themselves in the gardens behind one tree in the midst, eating swine’s flesh, and the abomination, and the mouse, shall be consumed together, saith the LORD. (Isaiah 66:15-17)

Furthermore, the words of God said;

The LORD made this covenant with you so that no man, woman, family, or tribe among you would turn away from the LORD our God to worship these gods of other nations, and so that no root among you would bear bitter and poisonous fruit.

The LORD will not pardon such people. His anger and jealousy will burn against them. All the curses written in this book will come down on them, and the LORD will erase their names from under heaven. (Deuteronomy 29:18,20)

God will not save those who disobey His will in such matters as the use of poisonous fruits, as well as poisonous herbs. Yet there are several poisons which many Christians use freely, like tobacco and those which defines as “illegal drugs”. The law of life is: “Whatsoever soweth, that he shall also reap.” If you so bad habits, you will reap trouble in the end, if not now.

God said;

Wherefore do ye spend money for that which is not bread? and your labour for that which satisfieth not? hearken diligently unto me, and eat ye that which is good, and let your soul delight itself in fatness. (Isaiah 55:2)

It is a sin to waste money on harmful things such as tobacco and illegal drugs. Lets not waste any of our money on Satan’s products. In matters of drink, God said;

Wine is a mocker, strong drink is raging: and whosoever is deceived thereby is not wise. (Prov.20:1)

And take heed to yourselves, lest at any time your hearts be overcharged with surfeiting, and drunkenness, and cares of this life, and so that day come upon you unawares. (Luke 21:34)

Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. (I Corinthians 10:31)

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We cannot partake of forbidden meats and forbidden drinks and live to the glory of God. If we are to be saved, we must be pure in body as Jesus was.

 

Sunshine Prevents Cancer

Cancer patients need LIGHT!

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According to a scientific article in “Health & Diet Times” (June/July 1982 issue) written by Lee de Vries, MD, cancer cells self-destruct within minutes after exposure to strong intense light. What happens is that the cancerous PLANT cell changes its formaldehyde into a plant sugar molecule giving off oxygen-ozone in the process and it is this element combination of O2 and O3 which causes the disintegration of the cancer cell. If you can’t get enough sunshine, make absolutely sure that you obtain enough of the essential fatty acids (LA and LNA) …so that your organism can produce the important prostaglandins, the precursors of hormones.
… Get as much exposure to sunlight and fresh air as you possibly can and watch your tumors and cancers shrink away.*
Dr. Jürgen Buche

Healing with light and color in my eyes will be among the great healing modalities of the future, as they have been in the past – since we ARE “children of the light”. Read here about the enormous healing power of sunlight (yes!), the strong influence of different light sources on cancer incidence and healing, “man as an antenna for sunlight” as well as about Photodynamic Therapy and healing cancer with UV light (Photoluminescence Therapy). As you will see from the articles featured here, many erudite authors have arrived at a similar conclusion: the sun, used wisely and with discrimination, is one of our greatest healing boons, including the prevention and healing of cancer, and our gradual alienation from the sun, particularly over the course of the previous centuries, is one central contributing factor in the epidemic of cancer and other diseases which we are currently witnessing. It may also hold one of the major keys to stem the dismal tide and to allow health – rather than disease – to become the norm again.

A personal advice would be to get as much sunlight (without wearing glasses or sunscreen) as you can and as feels comfortable (i.e. without burning your skin) while avoiding certain artifical light sources such as fluorescent lighting. If you are “new” to sunbathing, I’d start with small doses and only gradually build up the exposure to the extent that feels good and doesn’t irritate your skin. In this context, make sure to learn about Dr. Johanna Budwig’s natural cure protocol in which sunlight exposure is one of the essential healing factors*. Two extracts from her book Flax Oil as a True Aid highlight the vital importance she assigned to sunlight as a crucial healing and health maintenance factor and why the “electrons in our food [from essential Omega3 fatty acids] serve as the resonance system for the sun’s energy”. In this love for the sun, of course, she is far from alone as other naturopaths, including famous natural hygiene proponent Dr. Herbert Shelton, also hold the sun in high esteem and assign it an important (even central) role in health maintenance and recovery from illness.

*Additional note by Healing Cancer Naturally: There are a number of testimonials by persons reporting dramatically improved tolerance for sunshine as they adopt the Budwig diet. As mentioned, if you have avoided the sun for years, increase exposure gradually – preferably after starting on the Budwig or other healthy diet rich in easily available omega3 fatty acids – making sure you don’t get burned and feel comfortable.

Sunlight and cancer incidence – can sunlight prevent cancer?
excerpted from BBC News

A small amount of sunshine can help reduce the risk of breast, colon and prostate cancers, according to US scientists.
Sunlight is a key source of vitamin D, and scientists told the American Association for the Advancement of Science annual meeting in Boston the vitamin plays a crucial role in regulating the production of cells, a mechanism which is absent in cancer…

Dr William Grant, an independent researcher from Virginia, has examined the difference in cancer rates dependent on where people live.
Dr Grant’s US work, using data from the Atlas of Cancer Mortality, found death rates for breast, colon and ovarian cancers in Boston and New England were almost twice as high as they were in the southwest from 1950 to 1994.
He found the same link, with varying increased risk, for 13 cancers including bladder, kidney, stomach and non-Hodgkin’s lymphoma.
He estimates there have been 23,000 deaths from cancer per year – taking the difference in UV radiation between northern and southern states – which could have been prevented if people had had enough vitamin D [created by exposure of skin to sunlight’s UV-B fraction]. He suggests this year, the figure could be 30,000.
Based on his US findings, he estimates a quarter of breast cancer deaths in the UK are a result of vitamin D deficiency.
He told BBC News Online: “I believe my research should be considered a clarion call for more investigation by the health establishment on the benefits of solar radiation and UV B.”

Why Put Poison To Your Specialty?

Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that’s “generally recognized as safe,” the use of MSG remains controversial.

Over the years, the FDA has received many anecdotal reports of adverse

"The Japanese are concerned about the health affects of MSG. Should we not be also?"

reactions to foods containing MSG. These reactions — known as MSG symptom complex — include:

  • Headache
  • Flushing
  • Sweating
  • Facial pressure or tightness
  • Numbness, tingling or burning in face, neck and other areas
  • Rapid, fluttering heartbeats (heart palpitations)
  • Chest pain
  • Nausea
  • Weakness

While the benefits of MSG to our food industry are quite clear, this food additive slowly and silently doing major damage to your health.

There are a couple of main reasons why MSG is one of the worst food additives in the market. First, as Dr. Blaylock, author of the highly recommended Excitotoxins: The Taste that Kills, says in the video, MSG is an excitotoxin, which means that it overexcites your cells to the point of damage, acting as a poison. The second part of the equation is that MSG can be literally hidden in food labels, under names like broth, casein, hydrolyzed, autolyzed, and more, making it extremely difficult to identify.

You may remember when MSG powder called “Accent” first hit the U.S. market. Well, it was many decades prior to this, in 1908, that monosodium glutamate was invented. The inventor was Kikunae Ikeda, a Japanese man who identified the natural flavor enhancing substance of seaweed.

Taking a hint from this substance, they were able to create the man-made additive MSG, and he and a partner went on to form Ajinomoto, which is now the world’s largest producer of MSG (and interestingly also a drug manufacturer).

Chemically speaking, MSG is approximately 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants.

It’s a misconception that MSG is a flavor or “meat tenderizer.” In reality, MSG has very little taste at all, yet when you eat MSG, you think the food you’re eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami.

Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and also in the toxic food additive MSG. It is because of umami that foods with MSG taste heartier, more robust and generally better to a lot of people than foods without it.

The ingredient didn’t become widespread in the United States until after World War II, when the U.S. military realized Japanese rations were much tastier than the U.S. versions because of MSG.

In 1959, the U.S. Food and Drug Administration labeled MSG as “Generally Recognized as Safe” (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as “Chinese Restaurant Syndrome” entered the medical literature, describing the numerous side effects, from numbness to heart palpitations, that people experienced after eating MSG.

Today that syndrome is more appropriately called “MSG Symptom Complex,” which the Food and Drug Administration (FDA) identifies as “short-term reactions” to MSG. More on those “reactions” to come.

For years MSG Symptom Complex has been known in the US by the misnomer Chinese Restaurant Syndrome. We do not use that term anywhere on this site, except this page. The reason is quite simple. Calling this health problem Chinese Restaurant Syndrome not only does a disservice to Chinese Restaurant owners who do not add MSG, but it also dangerously hides the fact that American processed food is now so loaded with the flavor enhancer Monosodium Glutamate (MSG) as to be the largest source of MSG in the average American diet. Most Americans, when told MSG is harmful respond with “I don’t eat Chinese food, so I don’t need to worry”.

It is interesting to note the joke that after eating MSG in foods at a Chinese restaurant “you are hungry an hour later”, may have some merit. The glutamate in MSG acts as an insulin trigger. This will definitely give you a hunger response about an hour and a half later. This fact has not been lost on American food manufacturers. They know the value of an addictive food ingredient. If they keep you hungry for more, they have succeeded.

The Japanese company called Ajinomoto – only recently found guilty of price-fixing MSG on the world market, is today the prime maker of MSG. Japan is also where taurine and CoQ10 are now used to treat heart disease, and ginger and taurine-rich sushi are eaten alongside MSG sprinkled food. These foods have protective effects against an MSG reaction. However, even the Japanese have found recently that MSG fed to mice can lead to blindness. The Japanese are concerned about the health affects of MSG. Should we not be also?