Dr. Toby Watkinson

 

Articles

Contents

Your Vitamins May Be Killing You

Uncovering the Dirt on Commercial Farming

Bet You Can’t Eat Just One

Parasites: Un-welcomed Guests

Secrets of Sound Therapy


Your Vitamins May Be Killing You


Over the last couple of decades, more and more people have become concerned about their health and are seeking ways to supplement their diets.  Many people are willing to try just about anything to improve their physical well-being.  In our zeal to help our bodies work their best, however, we must be careful not to believe everything we hear about vitamin and mineral supplements.  More expensive does not necessarily mean better quality and more concentrated could actually be bad for you.

Vitamins in their natural state exist in critical combinations called complexes.  Natural nutrient complexes contain many different elements that synergistically support one another and include trace mineral activators, which are necessary for the vitamins to complete their biological activity.  For example, Vitamin E needs selenium.  Vitamin B6 needs zinc and magnesium.  Vitamin C needs copper.

When you split off the vitamin from its complex it must be re-combined with the other members of its complex before it can perform its function.  Whenever you take an incomplete or synthetic form of a vitamin the nutrient pathway has to borrow the missing elements from your body.  The incomplete vitamin can act like a vacuum sucking up your reserve of nutrients as it attempts to complete its activity.  The synthetic vitamin will work only as long as your body has an ample store of the missing nutrients to fill in the deficiencies.

One of the best examples of incomplete vitamins is Vitamin C.  The FDA allows vitamin manufacturers to call Ascorbic Acid “Vitamin C.” In actuality, Ascorbic Acid is merely the anti-oxidant protector of the Vitamin C complex; just as an egg shell is the protector of the egg.  Imagine ordering an omelet at your favorite restaurant and getting a pile of egg shells with some melted cheese on top!  Our bodies actually produce a chemical designed to break down Ascorbic Acid allowing us to utilize the many elements contained in the complex.  In addition to copper, the Vitamin C complex contains Vitamin K, and important vitamin for blood clotting activity, Vitamin J, which enhances the blood’s ability to carry oxygen and Tyrosinase, which aids in the formation of hemoglobin.

Many in their quest for longevity and better health are taking thousands on milligrams per day of Ascorbic Acid.  This can easily cause deficiencies of other elements like copper, which can in turn, cause excess storage of iron.  If severe enough, the excess iron in the liver may cause a condition called hemochromatosis.  Excess iron has been implicated in numerous research studies relating to heart attacks.  Ironically, taking massive amounts of Ascorbic Acid has been touted for years as a way to help prevent heart attacks.  It would be far better to get your Vitamin C in its natural complex form.  For optimal health you only need a small amount of Vitamin C complex, not 2000 mg of Ascorbic Acid.

Something similar can be said about minerals too.  There are a number of misconceptions about our bodies’ ability to assimilate and metabolize minerals.  Minerals exist in the earth’s crust in an inorganic form and are picked up by the nutrient system of the plant life.  These minerals are converted by the plant into an organic form, which our bodies are then able to utilize.  Inorganic forms of minerals can actually be toxic to our bodies and may in fact block metabolic pathways intended only for the organic mineral form.  What’s more, like vitamins, minerals work in delicate balance with each other.  Therefore, taking too much on any one particular mineral can cause a deficiency of another.  For example, taking too much zinc or copper can adversely affect the status of the other.

The next time you read an article or hear an advertisement about the wonders of a particular vitamin or mineral, remember that each vitamin and mineral requires co-factors of other vitamins and minerals to permit proper functioning.  It actually can do you more harm than good to take a single, synthetically produced nutrient.  Even the so-called multi-vitamin and mineral supplements are often just a collection of isolated bits of nutrients or synthetically produced chemicals.  Think about all of the elements that occur in nature that science has not yet figured out.  These elements are missing from even the most ‘complete’ synthetic supplements.  The best sources for your nutritional needs are organically grown whole foods and nutritional supplements made from these foods.  To listen to the Health Detective radio show called, “Your Vitamins May Be Killing You,” click here.


Uncovering the Dirt on Commercial Farming Methods

According to D.W. Cavenaugh, MD of Cornell University, “There is only one major disease – malnutrition.”  Our Creator put everything on this planet we need to keep our bodies running at an optimum level.  Unfortunately, man continuously tampers with nature and causes all kinds of problems for the earth and for the creatures who live on it.  One area of great concern is our top-soil and the rapid mineral depletion that has occurred on much of the world’s farmlands.  Top soil is one of our most valuable commodities.  Without it our land would become one big desert and we would all die.  To the modern, commercial farmer, however, top soil has become nothing more than dirt.  

Mark Anderson, co-author with the late Dr. Bernard Jenson of the book, “Empty Harvest,” is one of the nation’s leading authorities on soil depletion and its effects on health.  He claims, “In modern agriculture the role of soil has been reduced to a convenient texture which holds plants in the vertical position while chemicals are forced up their shafts.  In other words, the plants sit out there in the field and take a chemical enema all day.  If Styrofoam was as cheap and as plentiful, it could easily replace soil in our modern scheme.  The true farmer treats the soil.  The modern farmer treats the plant.”

Anderson traces the beginnings of the mishandling of our top-soil to a German chemist named Justice Von Liebig.  In the 1840’s, Liebig analyzed the ashes of cremated human beings and came up with the idea that if we could get nitrogen, phosphorus and potassium into the human body (since that was all that was left in the ash), we would be kept healthy.  He began to fertilize soil with nitrogen, phosphorus and potassium, which became known as “NPK” fertilizer.

The German chemical dyeing industry took over production of this “artificial manure” and started selling it to farmers.  That was the start of the chemical fertilization industry and the beginning of the ruination of top-soil.

“That ultimately resulted,” Anderson explains, “in the abandonment of age-old practices of preserving and conserving the top-soil, which would allow the plant to withstand drought, frost and floods.”

Once you start growing plants in this artificial environment they become so weak they lose their resistance and their immunity.  Therefore, another result of chemical fertilization was the increased need for pesticides.  When farmers began using the NPK fertilizers they started to suffer a tremendous amount of crop loss due to insects, fungus and disease.  To remedy this they started using chemical pesticides.  Unfortunately, insects quickly become immune to these pesticides, causing a need for stronger and stronger pesticides (ie: more toxic), until we ended up with DDT, Heptichlor and all the organophosphate pesticides which are carcinogenic to both humans and animals.

“When you grow food on that soil,” Anderson adds, “it is now completely drug dependent on the NPK fertilizer and then of course the pesticides, herbicides and fungicides that are needed to allow that plant to grow without nature reclaiming it because it is unfit.”

Consequently, we end up eating plants which are vitamin and mineral deficient and are unable to properly dispose of the poisons used on the chemically treated plants.

Plants absorb their mineral content from the soil and use the sun’s energy to manufacture their vitamin and protein content.  The lower the mineral content of the soil the lower the mineral, vitamin and protein output of the plant.  In addition, the phytochemical production of the plant is decreased.  Phytochemicals are the non-vitamin, non-mineral compounds plants produce which have tremendous healing properties.  These phytochemicals are not in (or are in very insufficient quantities), plants grown on devitalized soil.

As if it were not enough that many of our farms are growing produce on demineralized soil, food manufacturers then proceed to take that produce and refine out most of the remaining nutrients.  One example most of us can relate to is the manufacturing of white bread.  The food companies take the whole grain cereal (whether it be wheat, millet, rye, etc.), and then through a process of bleaching and refinement remove the germ and the bran from the grain.  Since these items contain the vitamins, you are now left with just the starch.  Over thirty known vitamin and mineral nutrients are removed in this refining process.  Food companies then proceed to “fortify” their products by adding back a few synthetic vitamins and dare to call it “enriched.”

So, what is the answer to the problem of demineralized soil and refined foods?  First and foremost, Mark Anderson believes that it is vitally important to return to organic farming methods.  Foods grown on organic farms have been proven to be much higher in vitamins, minerals and phytochemicals.  In addition, organic farmers do not use the carcinogenic, chemical pesticides used in conventional, modern farming.

In a study done at Rutgers University, a research team compared the mineral content of commercial produce purchased at a supermarket with organically grown produce bought at a health food store.  The Rutgers team expected the organic produce to be slightly superior in this comparison, but the results were astounding!  The following chart shows the results of this study… 


Notice the amount of iron in the organic spinach and the organic tomatoes.  The commercial spinach had only 3% as much iron and the commercial tomatoes only .0005%!  Incredibly, many essential elements are completely absent from the commercial produce.

This kind of study has been repeated many times with similar results.  The obvious conclusion is that organic farming produces much more nutrient rich food.   Many farmers and food manufactures still resist converting to organic believing that production would drop and profits would decrease.  “We should not buy into the misconception,” Anderson responds.  “There is tremendous evidence and countless examples that production actually goes up when a farm is converted to organic.  Not only does the quality go up but cost actually goes down.”

For you and I as consumers, we need to vote with our dollars by buying certified organically produced foods, whether they be fruit, vegetables, or meat and dairy products.  “You may pay a little more for organic, “Anderson cautions, “but it’s better to pay a lot for something than a little for nothing.  When you pay a little and get nothing you’ve been ripped off.  You pay a fair price and you keep the honest producer on the land, you keep the honest wholesale grocer in business, and you help your body and your family.”

In addition to making the switch to eating organically grown food, it’s also a very good idea to supplement your diet with a high quality, whole food based supplement.  The key phrase here being “whole food”.  You don’t want to take synthetic, isolated vitamins and minerals, but rather nutrition that comes from concentrated food.   (For more information about this topic, read our article titled, “Your Vitamins May Be Killing You”).

The best whole food concentrates start with certified organic fruits, vegetables, seeds, nuts and sprouts grown on mineral-rich soil.  The produce should ideally be harvested at the peak of ripeness ensuring maximum nutrient content.  The produce is then washed, juiced and dried into a powder in a process that retains as much of nutrient content and live, enzymatic activity as possible.  For more information about high quality, whole food concentrates visit www.wholefoodpower.com

If you are interested in learning more about the topic of organic vs. commercial farming, listen to our interview with Mark Anderson from the Health Detective radio show.  We also highly recommend the book Empty Harvest, by Mark Anderson and the late Dr. Bernard Jenson.


Bet You Can’t Eat Just One

A famous potato chip advertisement used to challenge us with the slogan, “Bet you can’t eat just one!” According to Paul Stitt, author of the book, “Beating the Food Giants,” there may be more to this statement than you might think.

“If consumers knew the kind of research that food companies do to ‘improve’ their products they would never buy a ‘new and improved’ product again.  They would always buy the old one.  Because ‘new and improved’ invariably means that the food companies have found a way to fool the public.  They’ve found a new way to make consumers eat a little bit more of our food than before.”

For example, Paul claims that one of the more popular cookies on the market (hint: it’s got two black cookies on the outside with a creamy white center), at one time contained 23 different appetite stimulants specifically designed to get you to eat more of their cookies.  “Why 23?”  You may ask in amazement (as if having any appetite stimulant wasn’t bad enough).  “Well,” he explains, “They found out that due to people’s different genetic backgrounds and different consumption habits, you have to have different appetite stimulants for different people and if you want to get them all, you’ve got to put in almost two dozen.  Ninety nine percent of the people have one of those little cookies and BAM… they have to have more and more and more until the bag is empty or their stomach hurts so bad they can’t eat any more.”

Paul Stitt has been battling with the food giants for more than forty years.  As a college student he had a deep concern for people and decided to study biochemistry as a means of helping mankind.  One of his main goals was to discover a way to feed the world’s hungry.  After college, Paul went to work for a large food manufacturing company, joining a team of researchers working on a way to make a protein from partially modified methane gas.  Although it may sound strange, it actually worked.  The team had discovered a super nutritional protein concentrate that could literally feed the world with all the protein, vitamins and minerals that a human body needs with just an eighth of a pound per day.  At the time the cost was only eleven cents a pound to make.

One would think the company would have been thrilled because they now had a solution to world hunger.  Instead, the company fired the entire research team.  When Paul asked the president of the company the reason for their dismissal the company chief said, “Well, if I had a mountain of protein I wouldn’t know what to do with it.” What he meant was that most food companies are in business to make a profit and not to meet the nutritional needs of people.  This fact was further demonstrated to Paul at his next job.

Working for a big name cereal manufacturer Paul helped create a nutritional concentrate that when added to the company’s cereal products cause people to fill up much faster.  With the cereal being more nutritious people ate half as much because they were twice as satisfied.  That is a good thing if you are the consumer, but as you might have guessed, the cereal company was less than thrilled.  And so, once again, Paul was out of a job.  This time the company blackballed him from the entire food industry, claiming that he was extremely dangerous to the future of their industry.

Our brains have a mechanism for telling us when we have eaten enough based on the nutritional content of what we are eating.  What Paul Stitt found out through his experiences was that the goal of the big food companies is to not only get us to eat their food products, but once we get started, not to stop eating until we’ve consumed as much as possible.  In order to accomplish this they actually take out the nutritional value of the food, so that our brains don’t say “stop!” Most people have heard how the tobacco companies have been adding ingredients to cigarettes to get people to smoke more.  Is it so hard to believe that food companies are any less greedy?

After Paul left the cereal company, he decided to start a health food store selling wholesome, nutritional food.  This was back in the 1970’s and at that time, Paul found it hard to find enough good quality, nutritious food to fill his store.  So, he started his own natural bakery, making true wholegrain breads with only quality, nutritious ingredients and none of the “funny stuff” so common in the marketplace.  The executives back in the food industry laughed at him and said he was crazy.  “They said it was too hard to do,” Paul recalls, “That it would be too expensive.  It wouldn’t taste good enough.  People wouldn’t buy it and if they bought it once, they sure wouldn’t buy it again.”

But Paul proved the big food giants wrong.  His company, Natural Ovens Bakery, has been in business ever since and continues to grow and expand throughout the Midwestern United States.  Paul attributes his success to one of his fundamental beliefs:  “If you put ethics first and do what’s right and best for people, sooner or later you will succeed and I’ve proven it.”

To read about Paul Stitt’s story in more detail and learn many more facts about what the big food companies are up to order his book, “Beating the Food Giants.” To listen to Dr Watkinson’s interview with Paul on the Health Detective radio show, click here. 

 

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