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Blood Chocolate

I hate to burst your chocolate bubble, but you could be eating blood chocolate!!!! 

blood chocolate by Terry Ryan for slim healthy sexyThat’s right, you could be munching on a bar of chocolate that came from the sweat and tears….and blood from a child who is being forced into child slavery. You probably heard of Blood Diamonds, and I wrote a blog on coffee, which uses at SOME of the plantations slave workers. CLICK HERE FOR BLOG But I and I’m sure a lot of people reading this blog on www.slimhealthysexy.com did not know that CHOCOLATE is WORSE than Blood Diamonds! (Bigger market therefore uses more slaves.)  How did I find out?  I was talking to my local coffee guru who informed me that chocolate uses the most slave labor than coffee and diamonds. What?! Blood chocolate!!!! Hershey uses SLAVE LABOR?  Can this be true?  So, of course, I did a little research. Here is what I got.

Where does chocolate come from? 

It all starts with a small tropical tree, the Theobroma cacao, usually called simply, “cacao.” (Pronounced ka-KOW. Theobroma is Greek for “food of the gods.”) Cacao is native to Central and South America, but it is grown commercially throughout the tropics. About 70% of the world’s cacao is grown in Africa.

A cacao tree can produce close to two thousand pods per year. The ridged, football shaped pod, or fruit, of the cacao grows from the branches and, oddly, straight out of the trunk. The pods, which mature throughout the year, encase a sticky white pulp and about 30 or 40 seeds. The pulp is both sweet and tart; it is eaten and used in making drinks. The seeds, were you to bite into one straight out of the pod, are incredibly bitter. Not at all like the chocolate that comes from them. (Source: http://facts-about-chocolate.com/where-does-chocolate-come-from/)

Blood chocolate

 

Then what happens?

At the factory, the cacao beans are first sifted for foreign objects- you know, rocks, machetes, whatever got left in the bag. The cacao is weighed and sorted by type so that the manufacturer knows exactly what type of cacao is going into the chocolate. Some manufacturers use up to twelve types of cacao in their recipes, and they must carefully measure so that the flavor is consistent time after time.

Next, the cacao beans are roasted in large, rotating ovens, at temperatures of about 210-290F. Roasting lasts from half an hour up to two hours. The heat brings out more flavor and aroma, and it dries and darkens the beans.ftlogo1

Okay, this sounds very innocent so far but…

According to an investigative report by the BBC, hundreds of thousands of children are being purchased from their parents or outright stolen and then shipped to Ivory Coast, where they are enslaved on cocoa farms. Destitute parents in these poverty-stricken lands sell their children to traffickers believing that they will find honest work in Ivory Coast and send some of their earnings home. The terrible reality is that these children, 11-to-16-years-old but sometimes younger, are forced to do hard manual labor 80 to 100 hours a week. They are paid nothing, receive no education, are under fed, and are often viciously beaten if they try to escape. Most will never see their families again.

Who are the biggest chocolate companies that use slave labor? 

The bottom line: Most chocolate is very, very bad — even if it’s expensive, comes in a fancy box, or calls itself “gourmet.”


amazon echoHershey, Nestle and Mars
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Didn’t we all grow up with those brands? Right now, I bet they don’t taste as good now that you know they use slave labor. Everybody’s favorite chocolate bar is now involved in a lawsuit. As per Refinery 21, lawsuits were filed against major candy companies namely The Hershey Company, Mars Inc., and Nestle.

Blood chocolate

Thanks Hershey

What can you do for your chocolate fix?

Well, first of all, you shouldn’t wolf down a large chocolate bar like it was the last chocolate bar you were ever going to have. Chocolate, and good TOP GRADE chocolate that is ethically produced and ORGANIC should be savored on special occasions.

Look for chocolate that comes from Latin America which seems to have the labels ORGANIC, Rainforest Alliance and FAIR TRADE.

>>>SUGAR BLUES<<<<

Here is a list:

You can also Google your favorite chocolate company to see where they stand on downloadSLAVERY. Example: I want to see if Godiva uses Blood Chocolate. I found this-

Hershey’s and Godiva both poor social track records . Hershey’s has been a perennial target for refusing  to take action to end child slave labor on cocoa farms in the Côte D’Ivoire. You can find more information about Hershey’s and their track record at Raise the Bar or their report card by Free2Work.Godiva received a “D-” ranking from Free2Work and is not certified by any 3rd party agency.

Now, both Hershey’s and Godiva are doubling down and opposing consumers’ right to know regarding genetically engineered foods. Hershey’s has contributed $498,006.72 and Godiva has contributed $11,121.53 to the No on 37 Campaign. You can see a full list of corporations supporting and opposing Proposition 37 here.

vida-headerMy name is Vida Tsatso Boaful, and I am a cocoa farmer at Nkranfum, a community in the Assin North Municipality in Ghana. I am part of the Rainforest Alliance certification program because I want to be trained in improved and efficient ways of cultivating cocoa, so as to let my cocoa trees last longer, increase my yield, get some premium on the sale of my beans and also conserve and protect existing forests and waterways in and around my farm.  http://www.rainforest-alliance.org/work/agriculture/cocoa/vida

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Click on the picture

So, the next time you purchase chocolate, I advise you to skip the impulse shopping at the checkout where are the BLOOD CHOCOLATE is and peruse the candy aisle for FAIR TRADE chocolate. It will up the price on the chocolate from $1.00 to $4/$5 but it is soooo worth it.

The issue of children working in the cocoa industry has been the subject of scrutiny and attempted reforms for more than a decade. Yet an estimated 2.24 million children under the age of 17 still work in cocoa production in the Ivory Coast and Ghana, according to a study published by Tulane University in 2015. The number of child laborers in the industry rose by about 59% over a five-year span, the study found, despite a 2001 international agreement aimed at ending such abuses.

Blood Chocolate

Slave Labor click here

STOP SLAVE LABOR!!!!

Thank you for reading,

Terry Ryan

Terry Ryan

Terry Ryan

Shop Amazon Tap – Small. Loud. Smart.

What a Drop of Blood Can Tell You

 

Terry and KenanFirst of all, let me apologize for not blogging in awhile. I have been feeling so good lately, words that almost never come out of the mouth of somebody who has Hashimoto’s thyroiditis, that I have been playing hours of pickleball, racquetball, and walking on the beach. Plus, I take care of several houses, am a landlord, do all the shopping/errands along with writing, meal planning, and taking care of my 84 year-old mother. Life has been busy and good.

One day while standing by a racquetball court talking to a fellow player, he told me about a health test he had recently done at a nearby health food store that happens to be located near my home. He said that a person comes around every 3 months, or so, and has the equipment to analyze how healthy (or sick) you are from a drop of your own blood. What???? Could this be possible?  My interest was peaked, and right after racquetball I visited the health store and registered for the next blood test clinic, a few weeks away.

Here is a picture of the flyer that was advertising the event.Here is the flyer for the Live Cell Analysis

It reads: In just 20 minutes with a virtually painless live cell analysis you can:

  • Learn how to improve your digestion and energy level
  • Learn Key Supplements to Boost Your Immunity
  • See if you have free radical damaged red blood cells
  • Learn how to protect yourself from oxidative stress
  • Learn the key supplements that you need most

 

LIVE CELL ANALYSIS

Live Cell Analysis opens a fascinating window into your inner health. See the inner environment of your body LIVE and the activity of your blood cells in living action! Includes an On-The-Spot-Full Color Copy of Your Instant Results.

Picture of Robert S. Aronson who is director of operations at Optimum.

Robert S. Aronson
Director of Operations

The night before my scheduled test, Robert S. Aronson, who would be preforming the Live Cell Analysis, called me to remind me that the cost was $35.00 (inexpensive, I thought), and to come a little early so he could spend more time with me. I thought that was very considerate. I  arrived 30 minutes early and met Bob as he was hurriedly setting up his table, handouts, and computer screen. We sat down and Bob started rapidly explaining how he was going to receive a blood sample from me (by pricking my finger) and what he would be looking for. I began to interrupt his talk (yeah, I’m like that) by asking questions and he stopped me by saying, “You can ask me questions later.” I told him I needed to take notes because I was going to blog about this experience, but he didn’t think that was necessary (that may slow the process down), so we agreed that I could record the session with my phone. Phew! No way could I remember all the information he was giving to me without someway of recording it.

(From Wikipedia) Live blood analysis

Live blood analysis (LBA), live cell analysis, Hemaview or nutritional blood analysis is the use of high-resolution dark field microscopy to observe live blood cells. Live blood analysis is promoted by some alternative medicine practitioners, who assert that it can diagnose a range of diseases.
♣…………………………………………………………………………………………………………………..

I was intrigued by Bob but how did he get into this business? I annoyingly persisted with my questions and he finally relented and told me his story.

Bob’s Story…

I was working in Port Charlotte where I owned a fan shop (fan shops are popular in Florida), and i wasn’t feeling well and went to the doctor and he shockingly diagnosed me with Stage 4 Colon Cancer. My doctor told me I was to be scheduled for surgery the following week, then there would be months of chemotherapy and radiation. I went home, got on my computer and researched natural or homeopathic cures. My doctor was not happy when I called him a few days later to cancel my surgery and tell him I was going to try a macrobiotic diet to cure my cancer. He thought I was crazy, and he was so angry with me that he told me I would be dead in several months if I did not go through the surgery, and he was cutting me off from my prescription of pain killers. Then he fired me as a patient.

After 14 Months of being on the macrobiotic diet, I went back to conventional medicine for a CAT scan and amazingly all traces of the cancer was gone. It was then that I decided to devote myself to helping people get well holistically.

Wow! What a story!

Bob starts out with a disclaimer as in he has no financial relationship with the health store that he is in and gets no monies for any of the supplements he will recommend once he examines your blood sample.20160106_093536

Then he shows you a picture of what your blood should look like: healthy, round red blood cells. He stated that very few people will have a blood sample as healthy looking as the one that he shows me that is now displayed on the screen. I’m starting to feel nervous about what he will find when he looks at my blood, like a palm reader about to read your future. Yikes!

He shows me colored pictures of  possible things he may find such as20160106_093515:

  • Chylous: Fats
  • Spicules: Fibers that form in response from liver stress.
  • Fungal Forms: Fungal growth
  • Bacteria Rod Forms: Bacilli and cocci that produce toxic by-products
  • Crystals: Tiny crystalline particles in the plasma. CAUSE: Inability to utilize sugars, poor assimalation of carbohydrates/sugars.
  • Uric Acid Crystals: Green or yellowish cast to crystalline forms. CAUSE: High levels of monosodium urate from undigested proteins.
  • Plaque: Fat and platelet aggregation which has broken off the artery wall.
  • Stomatocytes: RBCs with oval or rectangular center pallor. CAUSE: Liver disease
  • Anisocytosis: Small and large immature RBCs. CAUSE: Lack of B12/Folic acid/Iron
  • Poikilocytosis: Free radical damage. Irregular shaped RBC. CAUSE: Ingestion or inhalation of toxins such as fumes, tobacco, smog, pesticides, preservatives.

I asked Bob why didn’t my own doctor offer to perform the blood analysis, and Bob said it was controversial and he wasn’t going to get into the politics of modern day medicine.

Then it was time to do the test. Bob pricked my finger (painless) and placed a couple of drops on a slide. He slid the slide under his microscope and it immediately displayed my blood cells in front of us on a 32″ screen. There it was! Hmmm, it didn’t look bad. I saw nice round and plump red blood cells, the right number of white blood cells and not much clumping. I’m alive!

Bob agree with my quick, mental self-diagnose that my sample looked pretty good but, what is that? He pointed out some rod-looking shapes. Only a couple, but that was an indication of leaky gut. He also noticed liver inflammation and asked me if I was taking a lot of ibuprofen. Yes I had, because after racquetball my knees were aching. He told me to STOP taking ibuprofen, and in a flash he was out of his seat and down the aisle and back with a bottle of Turmeric. “Take this instead,” he said. Then he noticed some small RBCs (red blood cells) and told me I was low on iron. Previously, I had been tested for iron by my endocrinologist and the result was that I was extremely low and told to take iron supplements. I did buy a couple of different kinds of iron pills but was lax on taking them.

My test also showed that I had a few irregular shaped RBCs from free-radical damage. He asked me if I use air fresheners. I don’t but I said to him, “Who doesn’t have free-radical damage today with all the pesticides and chemicals we are all bombarded with everyday?”

By this time, the next appointments were lining up so our session was coming to an end.

Bob gave me list of supplements to take and to come back in 3 months for another test.

My Blood on the big screen

My Blood on the big screen

Probiotics 1 3X per day

D3 5000 IUs 2xs per day

Iron Flonadix Liquid

CO-Q 10 100-200 mg per day

Methl B12 500 MCG along with B-Complex

Turmeric with Milk Thisile 2xs per day

Here is the list of supplements for me to take by Robert Aronson after my blood anaysis

His prescribed supplements

He also hands out a lot of literature for you to review. Here are Robert Aronson’s TOP 8 SUPPLEMENTS RECOMMENDATIONS:

1.Probiotics (1st Thing before breakfast)

  • Enchanced immune system response
  • Reduces negative effects of taking many types of anibiotics
  • Increase ability to digest food
  • Reduces incidence of yeast infection, vaginitis and candidasis
  • Increases ability to assimilate the nutrients from food
  • Alleviates many common digestive disorders such as constipation, diarrhea and IBS
  • Acts as a rememdy for bad breath
  • Increases ability to absorb calcium
  • Increases ability to synthesize vitamin B12
  • Promotes anti-tumor and anti-cancer activity in the body

2. B12 & Folic Acid

  • Has been shown to be helpful for patients with depression
  • Reduces cognitive decline-Protects against Alzheimer’s
  • New studies indicate that those suffering from schizophrenia can be benefited with B12 & folic acid
  • It is needed to convert carbohydrates into glucose in the body, thus leading to energy production and a decrease in fatigue and lethargy in the body.
  • It helps in healthy regulation of the nervous system. Vitamin B12 also protects against heart disease by curbing and improving unhealthy cholesterol levels, protecting against stroke, and high blood pressure.
  • It is essential for healthy skin, hair, and nails. It helps in cell reproduction and constant renewal of the skin.
  • Vitamin B12 helps protect against cancers including breast, colon, lung, and prostate cancer.
  • B12 and folate should be taken together for best results as they work as a “nutrient team.”

3. Vitamin D3 – Vitamin D Council recommends 5000IU’s 1-2x per day

  • Helps the intestines absorb nutrients, including calcium and phosphorus. This ensures strong bones and a strong immune system.
  • Vitamin D prevents osteomalacia which causes weakness of the muscular system and brittle bones. Vitamin D provides calcium balance in the body that prevents osteoporosis or arthritis.
  • Vitamin D regulates blood pressure. reduces stress and tension, relieves body aches and pains by reducing muscle spasms; reduces respiratory infections, helps differentiation of the cells, aids in insulin secretion, helps fight off depression; improves skin texture; improves cardiovascular strength by providing a protective lining for the blood vessels.

 

4. Vitamin C – Recommends mg 1-3x per day.

Vitamin C is a well-known component of your immune system and necessary for collagen, the main structure protein found in connective tissue. A healthy dose of vitamin C will protect your body from infection and maintain healthy bones and teeth, as well as quicken the body’s ability to repair wounds.

5, CO Q 10 – Recommend  mg day UBIQUINOL is the superior formulation

Dr. Mercola states that CO Q 10 is the single most crucial nutrient to energize every cell in your body.

  • May protect or retard the development of fatty liver related to obesity.
  • Can help protect your body from free radical damage. Free radicals are oxygen atoms deficient in electrons that become highly reactive. This in turn causes potential damage to your tissues and DNA.
  • Helps froduce more energy for your cells
  • Boosts heart health
  • Acts as an antioxidant to protect you from free radicals
  • Reduces signs of normal aging
  • Helps maintain blood pressure
  • Supports your nervous system
  • CoQ10 is essential if you take stating drugs.

6. Food Bases Multivitamin (Garden of Life, Mega Food, Country Life) <You can click on the names to bring you right to the products.

Remember your alphabet, vitamins A,B,C,D, and E. A good food based multivitamin will give you a complete spectrum of vitamins, along with essential minerals. Traditionally, eating fresh grains, fruits and minerals. Aggressive modern farming techniques have brought many of the earth’s minerals to the surface where they have been washed away and synthesized fertilizers are routinely applied to farms and fields which also deplete nutrients from our modern day foods. That is why taking vitamins is important.

This is the Multivitamin that I take  (when I remember) CLICK HERE

7. Omega 3 Fish Oil: Look for EPA > 600 mg and DHA > 400 mg per dose.

  • Decrease pain and inflammation
  • Improves cadiovascular health
  • Reduces heart attack and strokes
  • Builds better brain functioning
  • Reduces depression and psychosis
  • Increases both male and female fertility
  • Improves pregnancy health
  • Lowers incidence of childhood disorders
  • Decreases chances of osteoporosis
  • Reduces breast, colon and prostate cancer

8. Turmeric – Curcumin – Recommend 600 mg per day

The health benefits of turmeric are primarily due to its powerful anti-inflammatory and anti-oxidant properties. Studies have been conducted on the turmeric and cancer connection. Turmeric hampers the growth of cancerous cells. Studies reveal that turmeric can induce a process that triggers the self-destruction of cancerous and damaged body cells. Turmeric is also effective in treatment cancer since it increases liver function. The liver helps to eliminate toxic substances from your body. Turmeric is reported to be beneficial in treating many types of cancer, most noticeably: breast, colon, lung cancer and leukemia.

Turmeric protects the liver and increases liver function by detoxicating your blood through the production of essential enzymes

Turmeric helps reduce pain and inflammation which helps with arthritis and inflammatory pains including headaches, muscle pains and sprains.

 

As an anti-bacterial and turmeric works to heal wounds, cuts and other skin injuries.

Studies with turmeric have shown that it helps prevent Alzheimer;s disease. It is believed that turmeric blocks the production of IL-2 protein, which is known to destroy the protective sheath found around nerves and also helps protect brain swelling which is also thought to be linked with Alzheimer’s disease.

Turmeric contains vitamin B6, which regulates homocysteine levels.

Through interaction with the liver, turmeric lowers cholesterol levels in the body

Turmeric helps moderate your insulin levels.

TOP 8 THINGS TO AVOID FOR OPTIMUM HEALTH by Robert S. Aronson

  1. Refined sugar is possibly one of the biggest killers on the planet. It is heavily promoted and legal. Pathogens, parasites, candida and even cancer feed off refined sugar. It is deadly product linked directly to Type II diabetes, cancer, heart disease, and a gamut of autoimmune disease from rheumatoid arthritis to Crohn’s disease and fibromyalgia.
  2. Artificial sweeteners like Aspartame (NutraSweet, Equal, Splenda). Aspartame has been linked with depression, weight gain, blood cancers, brain damage, and immune disorders.
  3. Pork: According to Dr. Jeff McCombs, author of Lifeforce found that eliminating pork cause dramatic increases in energy level, immunity, overall health and feelings of well-being. Pork contains trichinosis worms, tapeworms, as wall as a retrovirus named porcine endogenous. Pork is hard to digest and putrefies in the gut according to Michio Kushi of the Kushi Institute. More information about pork…Click Her
  4. Aluminum & Teflon: For decades aluminum has been linked with Alzheimer’s and cognitive decline. It accumulates in the kidneys, brain, lungs, liver, and thyroid. Avoid antiperspirants, aluminum cookware, antacids, and use only aluminum-free baking powder. It is also found in pancake mixes and donuts. Chemicals found in Teflon are known carcinogens and there is a $5 billion class action lawsuit against DuPont the maker of Teflon. For more information click here.
  5. Antibiotics: Over 90% of the prescriptions for antibiotics will do nothing as antibiotics only kill bacterial, not viruses. Colds and flu are viruses. Antibiotics kill your “probiotics” the beneficial intestinal flora that aids in digestion, regularity and over 80% of of our immunity. Antibiotics cause chronic joint pain, hearing loss, vision disturbances, and neurological problems. They can cause skin rashes, liver failure, and have been known to cause heart attacks, strokes and clotting.  Recommend taking instead SCF Immune support formula by Buried Treasures.
  6. Processed and GMO Foods. Replaced with organic produce, wild caught fish . Cage free organic poultry and grass fed beef.
  7. Vegetable, Trans-Fat and Hydrogenated Oils:  These oils raise LDL (Bad Cholesterol) and lower HDL (good cholesterol) levels. They contribute to cardiovascular disease, inhibit brain function and increase insulin resistance contributing to obesity and diabetes.
  8. Microwave Ovens: Microwaves produce electromagnetic waves at 2.45 Giga Hertz. A Hertz is a measure of a sine wavelength. Microwave radiation cycles over 40 million times faster than your stove and standing 1 foot away from a running microwave can expose you to over 400 milliGauss of microwave radiation. Exposure to only 4 milliGauss has been linked to leukemia. Do not use a microwave oven.

I found the entire test and Bob very interesting. I did Google Live Cell Analysis and there are websites and blogs PRO and CON.  As is always the case with alternative medicine vs. conventional medicine. I may have another test done in  a year just for research.

If you want to find out more information about Live Cell Analysis and live in the state of Florida. you can call Robert Aronson 727-645-1850 and ask him when he will be visiting a health food store near you. or you can email him at Rsaltra22@gmail.com.

 

Thank you for reading,
Terry Ryan

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Terry Ryan

Terry Ryan

It’s More Than Your Thyroid

It’s more than your thyroid!

I read over and over again on Facebook, thyroid patients that go to their endocrinologist and beg for a complete blood work, and not just the standard TSH test. TSH (thyroid stimulating hormone) to find out why they, the patient, is not responding to typical thyroid replace therapy. By not responding, I mean they are not feeling any better on thyroid replacement therapy (HRT).

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Typical symptoms of Hashimoto’s thyroiditis:

  • Fatigue
  • Headaches
  • Sore throat
  • Hair loss
  • Weight gain
  • Dry skin
  • Heat or cold intolerance

I tell people, it feels like I have strep throat all the time. To put it  mildly…Hashimoto’s SUCKS!

So what do patients do who have a doctor who won’t run a more extensive list of labs for you?  You can find another doctor, or pay for the tests yourself. Simple as that.I usually have my endocrinologist run complete labs once a year, (yes, I go in to his office armed with information). In between that I will have a TSH test done every 4 or 5 months just to see how I am doing.

Only approximately 10% of patients with Hashimoto’s thyroiditis will feel better on HRT alone. That is the disappointing truth. Why? Because it is, NUMBER ONE, an autoimmune disease!  What is an autoimmune disease?

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Autoimmune disease affects up to 50 million Americans, according to the American Autoimmune Related Diseases Association (AARDA). An autoimmune disease develops when your immune system, which defends your body against disease, decides your healthy cells are foreign. As a result, your immune system attacks healthy cells. Depending on the type, an autoimmune disease can affect one or many different types of body tissue.

Are you sick and tiredss

There are over 80 autoimmune diseases that affect different areas of your body. For instance: Multiple Sclerosis (MS), causes damage to the myelin coating around the nerve fibers in the central nervous system (CNS) and to the nerve fibers themselves interferes with the transmission of nerve signals between the brain, spinal cord and the rest of the body.

IT MUST BE SOMETHING ELSE.

Http://www.slimhealthsexy.com

What is wrong with me?

Hashimoto’s thyroiditis is an autoimmune disease that has picked your innocent thyroid to attack. It attacks and attacks until the thyroid no longer produces the hormone needed for your body to run efficiently. Hence: you feel constantly tired and you crawl to your doctor for lab work. What is frustrating, is after years of complaining about being fatigued and your doctor prescribes a medicine like Synthroid, you still feel the fatigue but now you have other complaints such as weight gain, hair loss, foggy brain, etc. You doctor scratches  his head and declares that your TSH is now in the “normal” range SO IT MUST BE SOMETHING ELSE. Then he leads you out of the examination room.

Patients have burst into tears at this point. They have come to their doctor in hopes of regaining their once vital life back, and instead they are told it basically is in their heads because, after all, blood tests don’t lie. (SCREAM HERE!)

Okay, take a deep breath, There is hope. I have faced this hurdle head on, and innocently I have believed my learned doctor. Well my doctor, or I should say doctors, are obviously not doing the same in depth research that I have had to take on in an attempt to find out WHAT THE HELL IS WRONG WITH ME? What I found out…it is Hashimoto’s. Screw the blood tests and the supposedly normal TSH. I have an autoimmune disease with a fancy name…HASHIMOTO’S THRYOIDITIS. (Dr. Haruku Hashimoto, in 1912, published a paper on lymphomatus goiter and when published in American papers, renamed Hashimoto’s Thyroiditis.)

Click HereFor theThyroid WellnessDiet

When I was first diagnosed 5 years ago, I had never heard of it. Yes, I knew what hypothyroidism was, but the autoimmune disease that was attacking my thyroid was new to me. What set the diagnose apart from just having hypothyroidism is the high antibodies showing up in my lab results.

Get Rid Of Your High Medical Bills & Heal Yourself Naturally Today! It’s Easier Than You Think With This Proven Diet & 70 + Top Autoimmune Paleo Diet Recipes

The presence of TPO antibodies in your blood suggests that the cause of thyroid disease is an autoimmune disorder, such as Hashimoto’s disease or Graves’ disease. In autoimmune disorders, your immune system makes antibodies that mistakenly attack normal tissue.

My endocrinologist preformed a ultrasound on my thyroid and he said it looked like a typical “beat-up” thyroid caused by Hashimoto’s. If I knew years ago what I know now, I could have stopped the progression of the demise of my thyroid. Now, it has gone past the point of no return and I am on a lifetime of hormone replacement therapy. Oh joy!

 

375x321_thyroidSo what do you do if your doctor says your TSH is in the normal range and that is all they can do? Pull up your big girl (or boy) panties and it is all up to you! Trust me on this one. I have SEARCHED for the magic pill. There is none. Hashimoto’s patients usually place too much importance on their prescription. It’s all about diet.

Your hormone replacement therapy is extremely important because your body needs thyroid, but it is not how you are going to feel better. It also is not how you are going to lose weight. (I’ve even tried going on the very low side of TSH numbers and didn’t lose a pound. The lower the number, the more thyroid you have in your system,)

What is going to help you is:

  • Eliminating gluten, sugar, fluoride, alcohol, junk food.
  • Using shampoos and moisturizers that have natural ingredients and no gluten.
  • Upping your intake of fresh and organic vegetables and fruit.
  • Either having food sensitivity blood tests done or try eliminating foods for a while to see how you feel then gradually adding them back into your diet.
  • Coffee is something that is not tolerated well by people with Hashimoto’s.
  • Taking D3, selenium, vitamin C, Zinc.

That’s a good start.

Feeling better will not happen overnight.

Sorry to deliver that news but no, this will not happen overnight. It probably will take a good 3 months before you really could resume activities that you could do before being diagnosed with an autoimmune disease.

Below are some helpful links. Educating yourself about your disease is a great step toward recovery.

Thanks for reading!

Terry Ryan

http://thyroid.about.com/library/links/blthyroid.htm

http://www.medicinenet.com/hashimotos_thyroiditis/article.htm

http://www.thyroidawareness.com/hashimotos

Is Coffee Good For You or a Toxic Drink?

Coffee: Is is Good For You or a Toxic Drink?  Yikes! When I started researching for this post, boy, did I hit a on a hot topic! Many people love their coffee and don’t you mess with their coffee.

Coffee is the second most traded commodity in the world right after crude oil. (Source: http://www.investorguide.com/article/11836/what-are-the-most-commonly-traded-commodities-igu/)

I was shocked when I found that out. No wonder there is a coffee shop on every corner.

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I started to become suspicious of coffee a few years ago when I read a tiny article in the New York Times about a stowaway on a ship from South America who died when he was fumigated by accident as he was hiding in the hold where they were storing the coffee beans. What? Coffee beans are fumigated???  That didn’t sound good, in fact that sounded rather toxic.

Coffee beans must be fumigated by law either at the exporting port or the importing port to kill off rats, insects and the dreaded coffee leaf rust disease.

Coffee Gives Me Superpowers: An Illustrated Book about the Most Awesome Beverage on Earth

 

Chances are the coffee you now drink has been fumigated with Methyl Bromide, a known carcinogenic. Federal law states that all green coffee beans imported into the US are treated with Methyl Bromide. To avoid consuming this toxic chemical, drink only certified organic coffee.

250 Pounds of chemical fertilizers bathe your coffee beans

Did you know that coffee is one of the most chemically treated crops in the world?

According to the CS Monitor, up to 250 pounds of chemical fertilizers are sprayed per acre of non-organic coffee.

When you sip your conventional coffee, you are ingesting the pesticide residues, which contribute to many health problems including cancer and miscarriages in pregnant women.

Americans drink about 400 millions cups of coffee every day, and most of the coffee beans are imported. The U.S. Department of Agriculture actually has little control over the type and amount of pesticides used on imported coffee. The most effective way to protect against potential harm from the pesticides is to drink organic coffee.

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What is “Organic Coffee”?

To qualify for USDA “organic” label, coffee farms must be certified, and must meet certain standards, including:

  • No synthesized pesticides or any prohibited chemical substance have been used for the past 3 years.
  • Natural pest control and prevention methods must be used.
  • Use sustainable crop rotation to prevent nutrient loss in soil.
  • Pass inspections and lab testing before it is made available for commercial use in the U.S.
  • No GMO coffee beans used.

There are other requirements on how the beans and ready-to-use products should be processed and packaged.

Fair Trade vs Organic, Shade Grown, Bird Friendly

Don’t confuse organic coffee with fair trade coffee. Although there is an overlap, they are not the same.

Both fair trade and organic are regulated by the government, so coffee suppliers are not permitted to use the labels without meeting specific guidelines.

Fair trade refers to the way workers are treated.

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Organic directly relates to growing, harvesting, and producing the coffee.

Fair trade coffee is grown by small farmers who are members of cooperatives that market to international firms. These growers are guaranteed a minimum price. Child labor and other unethical labor practices are banned.

Fair trade growers are encouraged to use organic practices, but it is not required.

Many fair trade coffees are organic and many organic coffees were grown under fair trade practices, but check for both specific labels to be sure.

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Shade-Grown, Bird Friendly: Coffee is actually grown in the shade, but coffee makers cut down huge swaths of rainforest and douse the beans with chemicals to grow coffee more quickly.

Certified shade-grown coffee ensures you get chemical free beans and are not destroying the habitat.

Look for: Bird Friendly, Shade Grown, Rainforest Alliance, Fair Trade, or Equal Exchange certification, as well as Organic. (Source: http://www.healthyorganicwoman.com/)

How can you be sure the coffee you are drinking is organic?

Purchase coffee from a reputable health food store or from Amazon.com.

Here are a few of our favorites:

Death Wish Coffee
First Colony Fair Trade and Organic
WealthPreneur Coffee, Shade grown, Fair Trade, USDA certified ORGANIC

You will notice that the coffees suggested above are all coffee beans and not ground coffee. Coffee connoisseurs  believe that coffee loses its robust flavor if it is not immediately brewed after grinding.

Where does coffee come from?

Mostly South America and Central America. Hawaii is the only state that grows coffee. Coffee trees are grown in shady areas for optimal production and the actual coffee cherries are handpicked. (Larger plantations (usually the ones that use all the pesticides) will use a mechanical method to pick the cherries. Once picked the cherries must be processed as soon as possible to resist spoilage. There are two methods for processing.

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The Dry Method is the age-old method of processing coffee, and still used in many countries where water resources are limited. The freshly picked cherries are simply spread out on huge surfaces to dry in the sun. In order to prevent the cherries from spoiling, they are raked and turned throughout the day, then covered at night or during rain to prevent them from getting wet. Depending on the weather, this process might continue for several weeks for each batch of coffee until the moisture content of the cherries drops to 11%.

The Wet Method removes the pulp from the coffee cherry after harvesting so the bean is dried with only the parchment skin left on. First, the freshly harvested cherries are passed through a pulping machine to separate the skin and pulp from the bean.

Then the beans are separated by weight as they pass through water channels. The lighter beans float to the top, while the heavier ripe beans sink to the bottom. They are passed through a series of rotating drums which separate them by size.

After separation, the beans are transported to large, water-filled fermentation tanks. Depending on a combination of factors — such as the condition of the beans, the climate and the altitude — they will remain in these tanks for anywhere from 12 to 48 hours to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment. While resting in the tanks, naturally occurring enzymes will cause this layer to dissolve.

When fermentation is complete, the beans feel rough to the touch.  The beans are rinsed by going through additional water channels, and are ready for drying.

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Before being exported, parchment coffee is processed in the following manner:

Hulling machinery removes the parchment layer (endocarp) from wet processed coffee.  Hulling dry processed coffee refers to removing the entire dried husk — the exocarp, mesocarp andendocarp — of the dried cherries.

Polishing is an optional process where any silver skin that remains on the beans after hulling is removed by machine. While polished beans are considered superior to unpolished ones, in reality, there is little difference between the two.

Grading and Sorting is done by size and weight, and beans are also reviewed for color flaws or other imperfections.

Beans are sized by being passed through a series of screens. They are also sorted pneumatically by using an air jet to separate heavy from light beans.

Typically, the bean size is represented on a scale of 10 to 20. The number represents the size of a round hole’s diameter in terms of 1/64’s of an inch. A number 10 bean would be the approximate size of a hole in a diameter of 10/64 of an inch, and a number 15 bean, 15/64 of an inch.

Finally, defective beans are removed either by hand or by machinery. Beans that are unsatisfactory due to deficiencies (unacceptable size or color, over-fermented beans, insect-damaged, unhulled) are removed. In many countries, this process is done both by machine and by hand, ensuring that only the finest quality coffee beans are exported.

The milled beans, now referred to as green coffee, are loaded onto ships in either jute or sisal bags loaded in shipping containers, or bulk-shipped inside plastic-lined containers. World coffee production for 2015/16 is forecast to be 152.7 million 60-kg bags, per data from the USDA Foreign Agriculture Service.

Coffee has become recognized as a human necessity. It is no longer a luxury or an indulgence; it is a corollary of human energy and human efficiency.William H. Ukers, All About Coffee (1922)

(If you want to check out a documentary about coffee click here.)

Once roasted, pretty much all coffee beans look the same. But did you know that there are actually dozens of different varieties of coffee beans? When it comes to your daily cup, though, there are really only two that matter: Arabica and robusta. These are the two primary types of coffee cultivated for drinking.

What’s the difference between the two? It’s significant, and it’s helpful to understand when choosing coffee.

The two varieties differ in taste, growing conditions, price. Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica.

Robustas, however, are easier to grow and are resistant to the coffee leaf rust. They can grow at lower altitudes than Arabicas, and they are less vulnerable to pests and weather conditions. They produce fruit much more quickly than the Arabicas, which need several years to come to maturity, and they yield more crop per tree.

Robusta is grown exclusively in the Eastern Hemisphere, primarily in Africa and Indonesia. Arabica is also grown in Africa and Papua New Guinea, but it’s grown dominantly in Latin America. Colombia only produces Arabica beans. Some countries, like Brazil and India, produce both.

Arabica, then, ends up being pricier, of course. Most supermarket coffee is exclusively Robusta, and instant and cheap ground coffees are certainly Robusta. You can still find Arabica in the grocery store, but just because it’s labeled Arabica does not mean it’s of high quality.

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Today Vietnam has become a major Robusta coffee exporter and Starbucks is reportedly the world’s largest purchaser of Robusta coffees, with a virtual monopoly of Robusta coffee originating in Vietnam. (Source:http://www.barkingdogcoffee.com/our-coffee/arabica-vs-robusta/)

Robusta coffee is know for its burnt taste. Now you know why Starbuck’s coffee taste the way it does. (Note: Starbucks claims to use Arabica beans.)

Professional coffee taste-testers score the coffee on a scale of 1 to 7 for a series of attributes like aroma, sweetness, body, and balance.

Dunkin Donuts uses Arabica beans, which many coffee houses also use, but cheaper places that serve blends like Folgers don’t (they use Robusta).  So if you’re brewing coffee at home or picking it up at the gas station (ick, ick) you’re going to get the more bitter blends. Also, Dunkin Donuts has high expectations for their coffee.  They teach their workers about it, how to brew it, when to throw it out.  Other places are more likely to keep the coffee sitting on the burner for longer.  The fresher it is, the better it tastes. They take their coffee seriously…I think that’s the best way of describing why it always tastes good.
Sources: https://www.dunkindonuts.com/aboutus/credentials/TreeCup.aspx,

Click here to find out where Green Mountain Coffee comes from.

How to brew the perfect cup for the particular coffee drinker.

Always start with freshly ground coffee. Here is a excellent coffee grinder.

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The brewing temperature of the water used is very important. It should be between 195 F (91 C) and 205 F (96 C). The closer to 205 F (96 C) the better. Boiling water (212 F – 100 C) should never be used, as it will burn the coffee. Water that is less than 195 F (91 C) will not extract properly.

The Brewing Process Itself

There are two basic brewing concepts you need to understand, percolation and maceration. Percolation means water is allowed to flow around the particles and through the freshly ground coffee. Maceration means the ground coffee is soaked (or steeped) in the water.

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French Press

Understanding the extraction process will enable you to learn how to brew coffee successfully. First, the grind  of the coffee is crucial. The finer the grind, the more surface in relation to mass is exposed to the hot water. An un-ground coffee bean results in the least amount of surface area in relation to mass, and would be impossible to brew successfully. The tendency is to assume that the more finely coffee is ground, the better the resulting infusion will be. This is where you can destroy a good cup of coffee. If the grind is too fine, and the exposure too long, you’ll get much more than you want. Over-extraction of the aggregate will dissolve too many of the undesirable compounds, generally referred to as “bitters”. The trick is to get just what you want out of the coffee, and no more.

If you want to join the coffee fanatics, you can purchase green coffee beans and roast the

beans yourself. Yup! That’s right. There is a unique group of people who believe a great cup of coffee can only be obtained by roasting the beans yourself minutes before you grind and French Press your coffee. A great simple way to roast your own coffee is with using a popcorn roaster.

Okay, if you cannot imagine going through all this trouble in the morning before you go off to work, I certainly can understand. As I said, their is certain select group that will go this extreme to drink a perfect cup of coffee.

Storing coffee has long been debated. Do you store it in the freezer or in a Tupperware container in the cupboard? According to the coffee connoisseur, coffee should be stored in a dark, cool, dry place. Refrigerators have too much moisture for proper coffee storage.

The Health Benefits of Coffee

Studies have shown that coffee may have health benefits, including protecting against Parkinson’s disease, type 2 diabetes and liver disease, including liver cancer. It also appears to improve cognitive function and decrease the risk of depression.

However, the research appears to bear out some risks. High consumption of unfiltered coffee (boiled or espresso) has been associated with mild elevations in cholesterol levels. And some studies found that two or more cups of coffee a day can increase the risk of heart disease in people with a specific — and fairly common — genetic mutation that slows the breakdown of caffeine in the body. So, how quickly you metabolize coffee may affect your health risk.

Although coffee may have fewer risks compared with benefits, keep in mind that other beverages, such as milk and some fruit juices, contain nutrients that coffee does not. Also, adding cream and sugar to your coffee adds more fat and calories. Some coffee drinks contain more than 500 calories. (Source: http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/coffee-and-health/faq-20058339)

Your Brain On Coffeespooky

Why coffee may be bad for you?

Coffee is an amazingly potent collection of biologically active compounds.”  Like any food-like substance, coffee has far reaching effects on the body and needs to be respected as a potent drug.~Dr. Walter C. Willet

  1. The caffeine in coffee increases catecholamines, your stress hormones. The stress response elicits cortisol and increases insulin. Insulin increases inflammation, and this makes you feel lousy.
  2. Habituation to caffeine decreases insulin sensitivity, making it difficult for your cells to respond appropriately to blood sugar. High blood sugar levels lead to arterial deterioration and increased risk of mortality related to cardiovascular disease.
  3. Unfiltered coffee has the highest amount of beneficial antioxidants yet also leaks the most diterpenes into your system. These diterpenes have been linked to higher levels of triglycerides, LDL and VLDL levels.
  4. The helpful chlorogenic acids that may delay glucose absorption in the intestine have also been shown to increase homocysteine levels — an indicator for increased risk of cardiovascular disease, which tends to be elevated in diabesity.
  5. The acidity of coffee is associated with digestive discomfort, indigestion, heart burn, GERD and dysbiosis (imbalances in your gut flora).
  6. Addiction is often an issue with coffee drinkers and makes it really difficult to rely on the body’s natural source of energy. Ask any coffee drinker about how it feels to withdraw from coffee, and you will mistake their story for that of a drug addict’s…
  7. Associative addictions trend with coffee — who doesn’t immediately think of warm, frothy sweet cream and sugar when they picture coffee? Surely the business of coffee has inspired a culture addicted to the sugary, fatty tastes of what has become more of a meal than a drink! That morning latte is the epitome of food lacking nutrition density yet packing energy!
  8. 5-HIA, an organic acid and component of the neurotransmitter serotonin (the happy chemical) seen in the urine tends to be elevated in coffee drinkers, which means they may be at risk for lower levels of serotonin synthesis in the brain. Serotonin is necessary for normal sleep, bowel function, mood, and energy levels. It is a vicious cycle, as caffeine can disrupt sleep and promote anxiety and depression. We all know someone who tends to be tired, wired and over-caffeinated!
  9. Elevated urinary excretion of important minerals such as calcium, magnesium and potassium have been noted in coffee drinkers. An imbalance in your electrolyte status can lead to serious systemic complications.
  10. Constituents in coffee can interfere with normal drug metabolism and detoxification in the liver, making it difficult to regulate the normal detoxification process in the liver. Another issue to be aware of with coffee intake is how certain medications such as levothyroxine (thyroid) as well as tricyclic antidepressants are poorly absorbed, making symptoms curiously worse for patients.
  11. Coffee will stain your teeth a lovely brown and give you the dreaded coffee breath. However, people can know counteract that by applying teeth whiteners and using breath mints. (Source: http://www.hungryforchange.tv/article/10-reasons-to-quit-coffee-plus-healthy-alternatives)
Why is coffee so addictive?

Structurally, caffeine closely resembles a molecule that’s naturally present in our brain, called adenosine (which is a byproduct of many cellular processes, including cellular respiration)—so much so, in fact, that caffeine can fit neatly into our brain cells’ receptors for adenosine, effectively blocking them off. Normally, the adenosine produced over time locks into these receptors and produces a feeling of tiredness.

When caffeine molecules are blocking those receptors, they prevent this from occurring, thereby generating a sense of alertness and energy for a few hours. Additionally, some of the brain’s own natural stimulants (such as dopamine) work more effectively when the adenosine receptors are blocked, and all the surplus adenosine floating around in the brain cues the adrenal glands to secrete adrenaline, another stimulant.

For this reason, caffeine isn’t technically a stimulant on its own, says Stephen R. Braun, the author or Buzzed: the Science and Lore of Caffeine and Alcohol, but a stimulant enabler: a substance that lets our natural stimulants run wild. Ingesting caffeine, he writes, is akin to “putting a block of wood under one of the brain’s primary brake pedals.” This block stays in place for anywhere from four to six hours, depending on the person’s age, size and other factors, until the caffeine is eventually metabolized by the body.

In people who take advantage of this process on a daily basis (i.e. coffee/tea, soda or energy drink addicts), the brain’s chemistry and physical characteristics actually change over time as a result. The most notable change is that brain cells grow more adenosine receptors, which is the brain’s attempt to maintain equilibrium in the face of a constant onslaught of caffeine, with its adenosine receptors so regularly plugged (studies indicate that the brain also responds by decreasing the number of receptors for norepinephrine, a stimulant). This explains why regular coffee drinkers build up a tolerance over time—because you have more adenosine receptors, it takes more caffeine to block a significant proportion of them and achieve the desired effect.

This also explains why suddenly giving up caffeine entirely can trigger a range of withdrawal effects. The underlying chemistry is complex and not fully understood, but the principle is that your brain is used to operating in one set of conditions (with an artificially-inflated number of adenosine receptors, and a decreased number of norepinephrine receptors) that depend upon regular ingestion of caffeine. Suddenly, without the drug, the altered brain chemistry causes all sorts of problems, including the dreaded caffeine withdrawal headache.

The good news is that, compared to many drug addictions, the effects are relatively short-term. To kick the thing, you only need to get through about 7-12 days of symptoms without drinking any caffeine. During that period, your brain will naturally decrease the number of adenosine receptors on each cell, responding to the sudden lack of caffeine ingestion. If you can make it that long without a cup of joe or a spot of tea, the levels of adenosine receptors in your brain reset to their baseline levels, and your addiction will be broken.(Source: http://www.smithsonianmag.com/science-nature/this-is-how-your-brain-becomes-addicted-to-caffeine-26861037/#5OpGLUzr4ZvcblUT.99)

 

It’s a wise experiment to provide yourself a break from coffee intake and see what it feels like to live your life on your own fuel. Remove coffee and caffeine safely from your system and see how authentically energized you feel!

Conclusion: The jury is still out on whether coffee is good or bad for you. However, if you drink coffee I would definitely chose to drink only organic coffee.

Thanks for reading. Comment below,

Terry RyanTerry and Kenan

DCIS — Ductal Carcinoma In Situ and What to Do?

Well, they did it again. After years of scaring the daylight out of women—basically making women fear their own breast, the medical community changed another directive, this time about Ductal Carcinoma In Situ, DCIS. In the news for the last couple of days is this heading for example:

Doubt Is Raised Over Value of Surgery for Breast Lesion at Earliest Stage

http://www.nytimes.com/2015/08/21/health/breast-cancer-ductal-carcinoma-in-situ-study.html

What is DCIS? Ductal carcinoma in situ (DCIS) is the most common type of non-invasive breast cancer. Ductal means that the cancer starts inside the milk ducts, carcinoma refers to any cancer that begins in the skin or other tissues (including breast tissue) that cover or line the internal organs, and in situ means “in its original place.” DCIS is called “non-invasive” because it hasn’t spread beyond the milk duct into any normal surrounding breast tissue. DCIS isn’t life-threatening, but having DCIS can increase the risk of developing an invasive breast cancer later on.

DCIS is usual detected by a mammogram. First thing to do if your doctor tells you that you have DCIS is DON’T PANIC!  I have heard of women becoming so terrified when they hear DCIS  ( considered Stage 0) that they have a prophylactic mastectomy. Is this really the right course of action?

Dr. Susan Love, a surgeon, is best known as the author of the top-selling “Dr. Susan Love’s Breast Book,”  said the angriest patient she ever treated was a woman who was diagnosed with breast cancer years after a double prophylactic mastectomy.

The second thing to do after a DCIS diagnose, and after consulting with your doctor about the right course of action (some will suggest wait and see, and some physicians will want to be more proactive and do a lumpectomy) is getting a breast thermogram, also known as Digital Infrared Imaging.

Early Stage Malignant tumor

This is the specific area of a small DCIS. You can see the vascular feed and the discreet area of hypothermia that is displacing the surrounding hyperthermia.

A breast thermogram is an excellent way to:

See if there is a vascular feed to the DCIS which is an indication that it is cancerous and aggressive treatment should be sought.

A excellent way to monitor a suspicious area for years in case it does change or progress into cancer, or if no change peace of mind to do nothing invasive.

Here is a podcast where I interview Rita Rimmer, a certified thermographer, on breast health.

 

CLICK HERE FOR PODCAST

Below is a JAMA article:

Breast Cancer Mortality After a Diagnosis of Ductal Carcinoma In Situ

http://oncology.jamanetwork.com/article.aspx?articleid=2427491

Speak to your doctor about not only a mammogram but also having a yearly breast thermography in conjunction is a intelligent way to insure that that you are proactive about your own breast health.

To find a certified clinical thermographer in your area, just Google “Breast Thermography.”

More reading on this subject. Knowledge is power!