Fluoride, Food, Cookware and Health

http://www.openyoureyesnews.com/feature-articles/the-use-of-fluoridated-water-worldwide/
Excerpt:

Fluoridated Water

Posted 2 years, 6 months ago at 10:37. 8 comments

Open Your Eyes News editor, James Fairbairn, interview on Australian TV (Aurora Community Channel) 6th May 2011

The extent of fluoridated water usage around the world. Colors indicate the percentage of population in each country that receives fluoridated water, where the fluoridation is to levels “recommended for preventing tooth decay”. This includes both artificially and naturally fluoridated water.

?? 80″“100%

?? 60″“80%

?? 40″“60%

?? 20″“40%

??“1-“20%

?? < 1%

?? unknown

AGENDA 21 - DEPOPULATION 2009 PART 1 (I don't much like the fact that Alex Jones' voice is on this youtube but don't have time at the moment to find another video w/this info)  ...cal
http://www.youtube.com/watch?v=DCUe61hmqsA

HITLER & FLUORIDE added High Dose to Water at Concentration Camps Keep People LIKE WALKING
http://www.youtube.com/watch?v=3dZPOJ4p1DM

http://www.rense.com/general79/hd3.htm
Excerpt:

Quoting Einstein`s nephew, Dr. E.H. Bronner (a chemist who had also been a prisoner of war during WWII) in a letter printed in The Catholic Mirror, Springfield, MA, January 1952:  It appears that the citizens of Massachusetts are among the 'next' on the agenda of the water poisoners.

There is a sinister network of subversive agents, Godless 'intellectual' parasites, working in our country today whose ramifications grow more extensive, more successful and more alarming each new year and whose true objective is to demoralize, paralyze and destroy our great Republic--from within if they can, according to their plan--for their own possession.


http://en.wikipedia.org/wiki/Emanuel_Bronner
Excerpt:
Legacy
After Bronner's death, his family continued the business. They have said the labels he wrote will not change except when required by government regulations. As of 2009 the Bronner company still lists hemp oil in addition to jojoba oil in the ingredients.^[2]

http://www.sustainabletable.org/issues/feed/
Excerpt:
Farm animals, like humans, are healthiest when they eat certain foods. Cows, have stomachs that are designed to digest grass. Pigs can digest grass, corn, grains, soy and other plants. Chickens and turkeys can eat plants as well as bugs and worms found on the pasture. When animals are fed conventional (or industrial) feed, which can include animal products, antibiotics, and other unnatural substances such as chewing gum and chicken manure, their health is put in jeopardy. And when an animal is unhealthy, the meat and other products made from it will also be less healthy.
Because factory farms are profit-driven, these operations use the cheapest feed available to fatten up their animals, with no regard to animal health or the health of humans who eat their products. Some of the unwholesome products that can be found in farm animal feed are meat from animals of other or the same species, meat from diseased animals, bits of feathers, hair, skin, hooves, blood, manure and other animal waste, plastics, antibiotics and unhealthy amounts of grain.ⁱ
Corn and SoyA major problem with today’s factory farm system is that it is heavily reliant on cheap grain. Under current US agriculture policy, the government provides large subsidies to farmers that produce grains, particularly corn and soybeans. Livestock producers like to use corn and soy as a base for their animal feed, because these protein-rich grains fatten up their animals, and because they’re incredibly cheap as a result of the government subsidies. Livestock consumes 47% of the soy and 60% of the corn produced in the US.ⁱⁱ

http://www.cbsnews.com/2300-204_162-10004729.html?tag=page
Excerpt:
1)

10 Ways Meat Can Make You Sick

Sometimes you know as soon as you open that package that something funky is going on with those chicken breasts. But with salmonella, Listeria, and other food borne pathogens stalking consumers from coast to coast, you'll need more than the smell test to ensure you don't kill your dinner guests.

You often can't see, smell, or taste these illness-causing bacteria, so your best defense is to follow the following 10 rules.

2)

Shop for Meat Last

Have you thought about the order in which you shop for groceries? If not, start now.

First, buy non-perishables like light bulbs and laundry detergent. Then hit the refrigerated and frozen items, saving meat for last.

Avoid food - meat in particular - in torn or leaking packages.

Bargain hunting? Aren't we all. But never, ever buy food with an expired "Sell-By" or "Use-By" date.

3)

Freeze It or Lose It

Cook or freeze fresh poultry, fish, sausage, and ground meat within two days. Organ meats too, if that's your thing.

You have three to five days to cook or freeze unprocessed beef, lamb, or pork.

But before it hits the deep freeze, re-wrap nice and tight to prevent meat juices from leaking onto other food.

4)

Get Meat Home Fast

Got meat? Get it home fast. Perishable food should generally hit the fridge within two hours. But if the mercury rises above 90 F, you have 60 minutes.

Do you have an appliance thermometer? If not, get one. Use it to make sure your refrigerator stays around 40°F and your freezer at 0 °F or below.

5)

Clean Those Dirty Hands

Even if they look clean, your mitts are a bacteria-laden mess. Wash them with warm, soapy water for 20 seconds before handling food - and afterward.

And always wash your hands after touching raw meat or eggs. If you don't, bacteria from these foods may contaminate produce and cooked foods.

6)

Can It

Meat, poultry and fish generally keep for up to five years when canned. Just make sure the can looks solid. Can dented, leaking, bulging, or rusted? Toss it.

7)

Keep Meat Seperate

Keep raw meat, including poultry and fish as well as red meat, separate from other food. Have a couple of cutting boards - one for veggies and another for meat.

8)

Sanitize

Once you've finished cutting up raw meat, don't let the cutting board and knifes sit around to fester. Wash them. And wash your counter top with hot, soapy water. Even better, use a solution of one tablespoon of unscented chlorine bleach per gallon of water.

9)

Three Ways to Thaw

The best place to thaw frozen meats is probably the refrigerator (just make sure juices don't leak onto other foods).

If you need meat thawed fast, put it in a leak-proof plastic bag and submerge in cold tap water - and then replace the warmed water with new cold water every 30 minutes till the job is done.

Here's where the refrigerator method wins out: with the cold water or microwave method, you must cook immediately after thawing. If by fridge, you can take your time. Also, meat defrosted in the refrigerator can be refrozen before or after cooking, but if thawed in water or by microwave, it must be cooked before refreezing.

10)

Recall Food Recalls

Don't assume you're not affected by food recalls. Read the details of the recall, and discard any suspect items. That might seem like a no-brainer, but a recent survey by Rutgers University showed that only about 60 percent of us do the right thing, recall-wise

http://www.sourcewatch.org/index.php?title=Perfluorinated_compounds
Excerpt:
Perfluorinated compounds are a family of fluorine-containing chemicals with properties that make materials stain and stick resistant. PFCs are also highly persistent in the environment. Two commonly used PFCs are perfluorooctanoic acid (PFOA), which is used in Teflon, and perfluorooctane sulfonate (PFOS), a breakdown product of chemicals used to make Scotchgard products until 2002.^[1] In 2006, the U.S. EPA, DuPont (manufacturer of Teflon), and seven other companies announced an agreement to reduce PFOA in emissions from manufacturing plants and in consumer products by 95 percent by 2010.

http://www.happycookingco.com/hidden-dangers.cfm
Excerpt:

Hidden Dangers in Cookware

Most people are aware of air pollution, water pollution and the dangers of household chemicals. Studies are now showing that certain cookware can also be polluting our bodies. Below are just some examples of how "traditional" cookware can be hazardous to you and you and your family's health.

STAINLESS STEEL

There are many grades of stainless steel. Regular stainless steel cookware is made from different alloys including scrap metal. "Most stainless steel sold in stores is of such a nature to allow chrome and nickel to bleed into the foods as the salts and acids of the food react with the pot." Dr. Shelton. For cleanliness and safety reasons, you food should be cooked on only high -grade surgical stainless steel.

CAST IRON

Most porous of all metals. Grease can turn rancid in pores. Some people believe that they can get iron from a cast iron pot. The reality is that iron comes in a ferrous and a ferric form. Your body cannot assimilate the iron (ferric) from a cast iron pan.

GLASS / ENAMEL COATED

Poor heat distribution. Foods stick and burn. Contains lead. Lead can cause reproductive harm and learning disabilities. Prop. 65 If gas is unleaded, shouldn't our cookware also be free of lead

NON-STICK COATED / TEFLON

Can scratch, chip and flake. "Exposure to Teflon resins at temperatures above 393ºF may produce a condition termed polymer fume fever characterized by flu-like symptoms such as chills, fever, body aches, nausea and occasional vomiting." Federal Aviation Agency Occupational Health & Safety Bulletin. A chemical, C-8, used to make non-stick coated pans has been linked to birth defects in humans to cancer in laboratory animals. The chemical is also present in the blood for up to 4 years and can show up in breast milk.

ALUMINUM

Very soft metal. Extreme chemical reaction between food and pan. "All Vegetables cooked in Aluminum produce hydroxide poison which neutralizes digestive juices, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis." Dr. A. McGuigan's Report on Findings for the Federal Trade Comm. In Docet Case No. 540 Washington, D.C. Note: The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil.

316Ti STAINLESS STEEL:

The cooking surface of Saladmaster® cookware is 316Ti surgical stainless steel it is the highest grade of steel used in the cookware industry. It is non-porous, meaning you can cook without oil and it's much easier to clean than regular stainless steel.

Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Because of the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with ordinary cooking surfaces.

"The kind of steel used in most stainless steel cookware is not the best metal in which to prepare foods. Most stainless steel cookware sold in stores is of such a nature as to allow chrome and nickel to bleed out into foods as water and food chemicals react with the walls of the vessels as they are heated. The chrome and nickel salts are retained when ingested. They cannot be eliminated. They build up and in time can create troublesome conditions". - Dr. Shelton's Hygienic Review Division of Science, Engineering and Technology, The Pennsylvania State University at Erie, The Behrend College, 16563 Erie, Pennsylvania, USA



http://opposingdigits.com/forums/viewtopic.php?t=44
Excerpt:
It is mainly about fluoride poisoning occurring in our children - from any and all sources - be it soy products, toothpaste or other oral dental products, fluoride tablets, tea, air pollution, vaccine contamination, groundwater pollution, household products, contaminated beverages and food products, fluoridated salt or milk, anesthetics, mattresses emitting fluoride gases, Scotchgard, Teflon, antibiotics, as well as the fluoridation of public water supplies.
You can see pictures of crippled kids and adults and learn about the massive fluoride poisoning from industry pollution occurring in India and many other countries.

http://www.ask.com/health/adamcontent/food-poisoning?o=15527&l=dis#causesincidenceandriskfactors

Excerpt:

Definition

Food poisoning is the result of eating organisms or toxins in contaminated food. Most cases of food poisoning are from common bacteria such as Staphylococcus or E. coli.

Causes, incidence, and risk factors

Food poisoning can affect one person or it can occur as an outbreak in a group of people who all ate the same contaminated food.

Food poisoning tends to occur at picnics, school cafeterias, and large social functions. In these cases, food may be left out of the refrigerator too long or food preparation techniques may not be clean. Food poisoning often occurs from eating undercooked meats, dairy products, or food containing mayonnaise (like coleslaw or potato salad) that sat out of the refrigerator too long.

Food poisoning can be caused by:

• Bacillus cereus
• Botulism
• Campylobacter
• Cholera
• E. coli enteritis
• Fish poisoning
• Listeria
• Mushroom poisoning
• Salmonella
• Shigella
• Yersinia

Botulism is a very serious form of food poisoning that can be fatal. It can come from improper home canning.
Infants and elderly people have the greatest risk for food poisoning. You are also at higher risk if:

• You have a serious medical condition, such as kidney disease or diabetes
• You have a weakened immune system
• You travel outside of the United States to areas where there is more exposure to organisms that cause food poisoning

Pregnant and breastfeeding women have to be especially careful to avoid food poisoning.

Symptoms

The symptoms from the most common types of food poisoning generally start within 2 - 6 hours of eating the food. That time may be longer (even a number of days) or shorter, depending on the cause of the food poisoning.
Possible symptoms include:

• Abdominal cramps
• Diarrhea (may be bloody)
• Fever and chills
• Headache
• Nausea and vomiting
• Weakness (may be serious and lead to respiratory arrest, as in the case of botulism)

http://en.wikipedia.org/wiki/Trichinosis
Excerpt:
Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork or wild game infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. There are eight Trichinella species; five are encapsulated and three are not.^[1] Only three Trichinella species are known to cause trichinosis: T. spiralis, T. nativa, and T. britovi.^[1] The few cases in the United States are mostly the result of eating undercooked game, bear meat, or home-reared pigs. It is common in developing countries where meat fed to pigs is raw or undercooked, but many cases also come from developed countries in Europe and North America, where raw or undercooked pork and wild game may be consumed as delicacies.^[2]

http://www.straightdope.com/columns/read/621/whats-the-origin-of-uncle-sam

Excerpt:

What's the origin of Uncle Sam?

March 23, 1990

Dear Cecil:

What is the origin of Uncle Sam, the cartoon character symbolizing the U.S.? Any relation to Sam Hill, as in what the S.H.?

— Anonymous, Denver

Cecil replies:

Hill, no. Sam Hill is just a soundalike euphemism for "hell" once used by macho American frontiersmen in the presence of women, children, and other sensitive souls. Uncle Sam is a whole different story.

A widely held belief, reported as fact in supposedly reliable reference books, is that the original Uncle Sam was one Sam Wilson, a meat packer in Troy, New York, who supplied rations to the U.S. military during the War of 1812. Wilson was a subcontractor to one Elbert Anderson, and the letters "E.A. — U.S." were stamped on all the pair's army-bound grub. On being asked what the letters stood for (the abbreviation U.S. supposedly was unfamiliar at the time), one of Sam's workers joshed that it stood for "Elbert Anderson and Uncle Sam," meaning the jovial Wilson himself.

The joke was quickly picked up by Wilson's other employees. Many of these men later served in the army during the war, and the story spread from there. This tale appears to have first found its way into print in 1842.

Very neat, but is it true? On the surface it might seem so. Researchers have established that Elbert Anderson and Sam Wilson did exist and did supply meat to the government during the War of 1812. What's more, the earliest known reference to Uncle Sam in the sense of the U.S. government appeared in 1813 in the Troy Post.

But there are reasons to doubt. For one thing, the Uncle Sam = Sam Wilson story didn't see print until 30 years after the event, which seems suspiciously tardy. Second, the notion that someone in 1812 would have to ask what "U.S." stood for is hard to swallow — the available evidence shows that the initials were then in common use.

Third, there's something odd about the newspaper evidence. Sam Wilson was a leading citizen of Troy, New York. Yet none of the newspapers in his hometown seem to have had any knowledge of his connection to Uncle Sam until very late in the day. The 1813 reference in the Troy Post says nothing about Wilson, noting merely that "the letters U.S. on the government waggons, & are supposed to have given rise to [Uncle Sam]."

In 1816 the Post reprinted a story from Philadelphia claiming that Uncle Sam originated in the initials USLD, meaning United States Light Dragoons, a regiment of which had been formed in 1807. The account said that on being asked what the USLD on their caps stood for, the soldiers said "Uncle Sam's Lazy Dogs." In 1817 the Post took up the matter again, this time reverting to the original explanation that Uncle Sam was simply a jocular expansion of the letters U.S.

When Sam Wilson died in 1854, none of the newspaper obituaries by Troy writers mentioned the Uncle Sam connection. Significantly, however, two obituaries reprinted from Albany newspapers did talk about Uncle Sam. This suggests that the legend was concocted by out-of-towners with no firsthand knowledge of the facts.

So where did Uncle Sam originate? Nobody knows for sure, but it's likely the original explanation in the Troy Post was correct: there was never an actual Uncle Sam; instead the name was just a wiseguy expansion of the initials U.S.

It's worth noting that all the early references to Uncle Sam appeared in "peace" newspapers — that is, papers opposed to the War of 1812 — and in every case the usage was derisive. This suggests Uncle Sam was dreamed up by critics of the government who simply wanted to personify the object of their scorn.

I don't doubt, however, that the Sam Wilson story will live on. All the dissenting facts above were set down by antiquarian Albert Matthews in 1908, for God's sake, and you see what headway they've made. Pit truth against a plausible legend and the truth hits the mat every time.

— Cecil Adams