Category Archives: HealthLight

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Empowering Your Immune System

I’m going to open this post with a very timely and innovative story about what has come to be called “Energy Medicine.” Then I will comment on the video clip and talk about “Energy Healing,” an altogether different story. Here’s the TED video clip.

DR. ROYAL RIFE’S CANCER CURE

This technology had its debut in the 1930’s with its inventor Dr. Royal Rife (1888-1971) in Southern California. He not only invented the wave generator that produced the exact frequency needed to blast cancer cells, he built a complex and elaborate microscope that could figure out the precise frequency of the cancer cells. His experiment with cancer patients sent to him by medical doctors was so successful – 100% successful – that it posed an existential threat to the then upcoming medical and drug industry. So dire was the threat that his lab was burned down and his equipment destroyed, leading to his “tragic demise at the hands of the AMA, led by their attack dog Morris Fishbein, and ultimately the FDA’s police actions.” He died a pauper somewhere south of the border in Mexico.  A sad ending for a great soul’s earthly journey. Rife technology resurfaced, thanks to the Internet, some years ago and is being used by alternative healthcare practitioners worldwide.  Medical science has no right to claim “discovery” of this technology.  

HIDDEN CAVEAT

There is a caveat hidden within this technology, however, which the good professor did not address; probably isn’t even aware of it. Here is the big caveat: Auto-Immune Disease Syndrome (AIDS) can result from blasting cancer cells with sound or with any other chemical or mechanical force. Here’s how:

INAPPROPRIATE DNA PRESENCE

When a cell dies from natural causes, a process called apoptosis (cell suicide), the cellular debris is neatly packaged in a membranous capsule, DNA and all, for safe elimination from the body via the lymphatic system and ultimately the bloodstream and appropriate organs of elimination.

On the other hand, when a cell is blasted and destroyed by foreign outside forces, such as sound vibration in this TED presentation, the cellular debris is ejected into the body fluid around the cell, DNA and all, where it is picked up piecemeal by the lymphatic system and dumped into the bloodstream for conveyance to the appropriate organs of elimination.

So, is there a problem with this? Yes there is.

The problem with this is that the DNA of organs and tissues do not belong in the bloodstream and therefore becomes a toxic substance simply by reason of its inappropriate location in the body, and the immune system will attack and destroy it as a toxic threat.

Well, that’s good, isn’t it?

Yes and no. Yes, it’s good that the immune system attacks and destroys misplaced DNA and other cellular debris dumped into the bloodstream by the lymphatic system. No it is NOT good that the immune system attacks any part of SELF, and DNA is very much a part of SELF. 

IMMUNOTHERAPY

There is some promising cancer research being done and used in the area of what is being labeled “Immunotherapy” which somehow elicits an anti-tumor immune response in the body by turning on the T-cells to search and destroy cancer cell without the toxic side effects of chemotherapy. MD Anderson Cancer Center in Houston is pioneering this new technology. When I first read about it three years ago they were able to turn on the T-cells but had not yet found a way to turn them off, which could lead to autoimmune conditions. I note that Immunotherapy is now out and being used against some cancers in humans, so I trust they have resolved this problem. I have not yet learned how the destroyed cancer cells are safely eliminated from the body. 

A.I.D.S.

Auto-Immune Disease Syndrome is a condition where the immune system of the body attacks SELF — that is, any part of the its host body that belongs to that body.  For example, if the cancer cell is a thyroid cell — remember, cancer is the proliferation of normal cells out of the control of the body — it contains the DNA of the thyroid cell. When the immune system attacks this thyroid DNA in the bloodstream, it may well turn on the thyroid gland itself and begin attacking the DNA in the cells of the gland. This is the underlying cause of Hashimoto. The same holds true for every organ, gland and tissue in the body where cancer is attacked from outside the body.  The cellular debris is not properly encapsulated for safe and secure elimination and the immune system may well turn on that organ, gland or tissue having identified its DNA as a toxin in the bloodstream.  The patient is made vulnerable to the development of an autoimmune condition. 

ECHINACEA & IMMUNE SYSTEM MODULATION

There is a protective measure available, and it’s Echinacea. Echinacea is an herb that helps modulate, or balance, the immune system. When the immune system is hypo (under-active), the body is vulnerable to infectious diseases caused by the invasion of pathogens, such as strep and staph bacteria and viruses. When the immune system is hyper (overly aggressive), then the body is susceptible to an autoimmune conditions, such as Hashimoto, Rheumatoid arthritis, Lupus and Celiac disease, just to name a few. (Click HERE to learn more)

It is smart prevention to take Echinacea on a daily basis. There’s been a misunderstanding about this herb in that it has been wrongfully touted as a booster or stimulant to the immune system. It is that, but only if the immune system is hypo-active. Echinacea is not only an immune system booster but a calming herb for the immune system. This is why it can be taken daily to keep the immune system balanced and ready to meet whatever condition threatens the integrity and wellbeing of the body. 

I personally take Echinacea Premium by Mede-Herb every day. I like this preparations of Echinacea because it includes the root of the plant in its formula where the modulating properties are found. Echinacea Premium comes in liquid and tablet form for easy dosing. One teaspoon or tablet per day provides excellent immune system support. You can order this product through me. Simply drop me an email. 

ENERGY HEALING

Now a few words about “Energy Healing,” which is totally different from “Energy Medicine.” We must understand that only the life of the body heals the body, and that healing comes from within and not from without. Sound doesn’t heal. Only Life heals, specifically that aspect of Life we call Love, the cohesive power that holds the Universe together.  Sound, especially pure tones and harmonic sound, may be used to soothe a troubled heart and condition the body to receive healing from within.  It can be used to provide a vibrational carrier wave for the healing power of Love and for moving healing energy through the whole person, body-mind, heart and spirit. I use sound in my healing and attunement service in this manner.

ATTUNEMENT

Attunement is a vibrational healing art that works with the energy-management systems of the Endocrine Glands and the Chakras in balancing and harmonizing them. The Attunement Current, as it is called in this field of the sacred healing arts, is the healing and transforming current of Love. Inherent in the Attunement Current are all of the many and various frequencies to be found in the body. There are seven primary tonal frequencies, just as in music and in the light spectrum.

Also inherent in Life is the Intelligence that knows how and when to apply these frequencies in the body. This is not so with sound that is applied to the body for healing purposes. The tonal frequencies of Love are applied in the body by way of light photons, and it is the Force of Love that transports Light.

LIGHT IS ALIVE

Here is something of a description of how this works that I found while re-reading David Wilcock’s thoroughly researched and profoundly written book THE SYNCHRONICITY KEY. 

In his research into the underlying causes of cancer, Dr. Fritz-Albert Popp discovered back in 1970 that DNA stores photons, and later discovered that all different forms of life were absorbing photons into their DNA. “The photons,” he found, “seemed to be intelligently directed–as if they knew where they were going and were being guided from one organism to the other.”

Wilcock continues:

Furthermore, when Popp broke open a DNA molecule with a chemical known as ethidium bromide, a flood of about a thousand photons surged out. This suggests that each DNA molecule is like a miniature fiber-optic cable. Photons zing back and forth inside the DNA at light speed until they need to be used by the body. Popp also found that these photons were intimately related to our level of physical health. In areas of the body that were weakened or diseased, the amount of light stored in our DNA was significantly lower–or could almost be entirely absent . . . and that as we go through stress, our DNA sheds more and more of its light and quickly grows darker. . . .  When healing needs to occur, our DNA apparently releases photons so the light can go make the repairs that are needed.

Another great pioneer in this category is Dr. Glen Rein a biochemist who graduated from the University of London. Rein found that we can control how much light is being stored in someone else’s DNA. Loving, nurturing thoughts create a healing response, increasing the number of photons in the DNA, whereas sudden anger and aggression pulled the light right out of the molecule. In this case, the DNA was from an entirely different person’s body, in a tissue sample from a human placenta. Additionally, Dr. Rein’s participants could consciously control whether or not they were healing the DNA. When they intended to heal the DNA in the placenta, it worked; but if they just focused on being loving and did not direct their minds toward the DNA, the number of photons inside it remained unchanged.

Wilcock draws a profound conclusion:

If we reimagine the universe as a single, vast, living being, then all aspects of the universe are alive. The universe is now built to make biological life–on the quantum level. Light, therefore, would be alive in its own right. 

In this model of a living universe, which I prefer to describe as the cloak of the Living God, love is both the creator of biological life forms and the power that transports the substance of light between organisms–within the body and between bodies, distance notwithstanding. With our very thoughts of someone far away we create a vibrational channel through which love moves light to offer healing to another–and to our world.

This, to me, is the magic of the Attunement Current, in which all tonal frequencies used in creating and healing biological forms are contained and intelligently guided. These frequencies are the tones, overtones and undertones of Sacred Sound. Making them audible is a profoundly transformative experience. 

In this Holy Season of Christmas, we have the blessed opportunity again to share the Light of Love with one another, through our carols, cards and gifts. In that light, I pray the blessings of the One whose birth we celebrate this time of year find a peaceful place in our hearts to rest. And may the New Year bring you unexpected joy and surprising adventures.

To your health and healing,

Dr. Anthony Palombo 

tpal70@gmail.com

Visit my HealingTones blog for more inspiring journalism.

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Balancing Your Gut’s Ecosystem

I have come upon an excellent video by cardiologist Dr. Steven Guntry that I believe everyone would benefit greatly viewing – well, at least to the first 30 minutes or so. The second half of the video is about his supplements, which are no doubt very excellent products, notwithstanding the high-pressure sales pitch. I think the doctor’s intentions are noble and compassionate and his heat is in the right place.

Disregarding the sales pitch, however, Dr. Guntry’s message is very sensible and worth the listening time. Our gut is truly where our health and our diseases all begin, and we are ignoring this fact by and large.  If you are having digestive and bowel issues, or you can’t lose weight, or crave sweets or junk foods, feel bloated after meals, suffer with joint pains, have food allergies, then listen to Dr. Steven Guntry’s presentation of why we have all these problems and how we can easily solve them just by choosing our foods wisely.  I will simply leave you to your discretion and interest with the link to Dr. Guntry’s video. Enjoy.

http://www.cutthecravings.com

In my practice I use ProSynbiotic by Standard Process (90C $39) and Gut Flora Complex by Medi-Herb (40C $31.50) with excellent results in balancing the gut flora ecosystem. For a consultation and to order supplements, simply send me an email at tpal70@gmail.com.

Here’s to your health

Anthony Palombo, DC – Doctor of Chiropractor and practitioner of Applied Clinical Nutrition and Functional Medicine)

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Natural Flu Remedies

GARLIC AND GINGER TO THE RESCUE!

Here’s a recipe I found on Facebook that is sure to make your fit with the flu and colds short-lived. Garlic has many health benefits. The following is by Prevent Disease by John Summerly. (http://wisemindhealthybody.com/prevent-disease/ginger-garlic-soup-recipe/)

The amazing benefits of Allicin

A recent and significant finding from Washington State University shows that garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.

When the garlic is crushed, alliin becomes allicin. Research shows that allicin helps lower cholesterol and blood pressure and also helps prevents blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. Research indicates that garlic is also effective against digestive ailments and diarrhea. What’s more, further studies suggest that this common and familiar herb may help prevent the onset of cancers.

‘This chemical has been known for a long time for its anti-bacterial and anti-fungal powers,’ says Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association.

So, here’s a recipe for Ginger Garlic soup:

Ginger Soup To Kick That Cold To The Curb

I’ve got chills…and they’re multiplying (Common cold with chills and clear runny nose. No fever). Boost your qi, build your blood and kick that cold to the curb broth.

Ingredients

  • 1-2 inch piece of Fresh Ginger sliced thinly.
  • 4 Green onions sliced into medium sized pieces.
  • 1-2 garlic cloves peeled and chopped (you can also use a garlic press).
  • 6 cups Chicken bone broth  (see below) -You can also use regular chicken stock for this recipe if you don’t have the time or broth ready.
  • And for vegetarians, see below for another option.

Directions

  1. Place ginger, onions, garlic and mushrooms (if you choose) in a pot and add a small amount of broth.
  2. Simmer until ingredients are softened.
  3. Add the rest of the stock and bring to a boil.
  4. Reduce heat to a simmer and cook for 20-30minutes. Sip on broth throughout the day and feel better!
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This broth/soup can be stored in the fridge easily for a few days. You can also eat the ginger pieces if you like for some extra heat.

Feel free to add some other vegetables if you desire to make it more of a meal. But be careful not to add too much salt as salt tends to bring things deeper into the body and this is more about pushing out the cold virus.

Options:

  • Add in dried or fresh mushrooms (shitake, maitake, etc.) to add an extra boost for your qi.
  • Add in 4-5 pieces of Astragalus (Huang Qi) to the broth as it is simmering to boost your immune system and energy (qi).

A Note On The Stock

Bone broth is incredibly easy to make and just takes a bit of time, but not a lot of energy. If you have a slow cooker that’s great or I would just let my broth simmer on the lowest setting possible on my stove overnight to get the same effect.

Here’s to your health!

Anthony Palombo, DC

Visit my HealingTones.org blog for articles related to creating a New Earth.

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It’s Not the Gluten – It’s the Round-Up!

(CAVEAT: This article may engender fear. Let not your heart be troubled, however, as I will address the issue from a nutritional and holistic perspective, as well as offer ways to repair the damage glyphosates do to the gut, in my next post. So, hold steady and stay tuned – and read my reply to one of my reader’s comment below, as well as his comment. )

It’s NOT gluten. It’s Round-Up that’s poisoning our wheat. Read this important article to learn the facts about so-called “gluten intolerance.”

Gluten Intolerance is really GLYPHOSATE POISONING

What if….”gluten intolerance” is really “glyphosate poisoning”?

Gluten has been in wheat since it was first grown. Sure, there have always been folks who have problems digesting wheat or grains with gluten. Today, about 50% of the world have problems with gluten. (1) Something has changed.

That “something” is glyphosate. 

Glyphosate has only been on this planet since Monsanto patented it as “Roundup” in 1973. This chemical herbicide goes by 32 or more tradenames and, now that the patent protection expired in 2000, is made by nine chemical companies — most of whom, not coincidentally, are also in the drug business. Over 200 million pounds of it is used all over the world every year. That’s 100,000 tons! Roundup brings in half of Monsanto’s yearly profits. Like vaccines, each manufacturer can add its own extra ingredients called adjuvants or surfactants. Some data suggests that the adjuvants are even more toxic than the glyphosate. (2)

The original use of glyphosate was to prevent weeds. Somewhere along the way, it was discovered that a pre-harvest spraying of glyphosate directly onto the crops made for an easier harvest, as it desiccates the material. WHEAT and CANE SUGAR are the two foods most often treated in this manner. What foods have wheat and sugar? Take a walk down the cereal aisle, the one with the pretty boxes that beckon to your children. See the cookies, crackers, breads, cakes — all those things that have gluten — as well as a double dose of glyphosate.

Nice.

And I really, really mean “nice.” Etymology: Middle English, foolish, wanton, from Old French, from Latin nescius ignorant, from nescire not to know.

Monsanto applied for the patent on glyphosate with full knowledge that it worked by blocking the shikimate pathway of plants and certain bacteria. Therefore, since people are not plants or bacteria, glyphosate must be safe, they told the FDA.

What Monsanto did not disclose is that the bacteria in a human gut all have shikimate pathways. This is huge. Without gut bacteria, people become very ill and malnourished, develop antibodies to their own organs, mentally depressed, full of yeast and other pathogenic bacteria, and mineral deficient. Nerve transmission fails and energy is gone. The mind cannot focus. Children get labeled at school as having behavior problems. Adults think they are crazy and run to the Prozac. This could only have happened if the scientists at Monsanto and FDA are malevolent and the worst sort of facinorous psychopaths. They are not nice guys, not ignorant of their deeds; let us call them what they are: Murderers.

I submit: You do not have gluten intolerance; that is a symptom. You have been poisoned by glyphosate, therefore you have GLYPHOSATE POISONING. The first step to healing is calling something what it is. Using euphemisms and hiding wickedness behind medicalese and nebulous diagnoses does no one any good. The guilty go free and the victims are denied proper treatment and timely justice.

Footnotes:
(1) Dr. Ford, a pediatrician in Christchurch, New Zealand and author of The Gluten Syndrome, says he believes the percentage of people who are gluten-sensitive actually could be between 30% and 50%. Source: http://celiacdisease.about.com/od/glutenintolerance/a/How-Many-People-Have-Gluten-Sensitivity.htm

(2) “…with respect to glyphosate formulations, experimental studies suggest that the toxicity of the surfactant, polyoxyethyleneamine (POEA), is greater than the toxicity of glyphosate alone and commercial formulations alone.” https://en.wikipedia.org/wiki/Polyethoxylated_tallow_amine

For further study:
Monsanto’s Roundup Causes Gluten Intolerance http://jonrappoport.wordpress.com/2014/02/21/study-monsantos-roundup-causes-gluten-intolerance/

Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance
http://sustainablepulse.com/wp-content/uploads/2014/02/Glyphosate_II_Samsel-Seneff.pdf

Dr. Stephanie Seneff interviewed by Jeffrey Smith of the Institute for Responsible Technology, discussing the paper above.
http://vimeo.com/65914121

Posted by at 4:32 PM 
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“The Great Nutrient Collapse”

 

The atmosphere is literally changing the food we eat, for the worse. And almost nobody is paying attention.

This article reveals new data that indicates our vegetables and fruits, herbs and grasses, are increasingly becoming more and more nutrient deficient due to increased CO2 levels in our planet’s atmosphere. This re-emphasizes the dire need for wholefood supplementation in our diet. It is becoming increasingly necessary, if we wish to live long and healthy lives, that we take daily dosages of wholefood nutrients, such as those grown and produced by Standard Process Labs at their huge organic farm up in Palmyra, Wisconsin. Take a few minutes to enjoy the award-winning documentary vimeo at this site and learn more about the production of wholefood supplements. Now for the breaking news story about . . .

The great nutrient collapse

By 
09/13/2017

CO2-Secondary4-ByGeoffJohnson.jpg

Irakli Loladze is a mathematician by training, but he was in a biology lab when he encountered the puzzle that would change his life. It was in 1998, and Loladze was studying for his Ph.D. at Arizona State University. Against a backdrop of glass containers glowing with bright green algae, a biologist told Loladze and a half-dozen other graduate students that scientists had discovered something mysterious about zooplankton.
Zooplankton are microscopic animals that float in the world’s oceans and lakes, and for food they rely on algae, which are essentially tiny plants. Scientists found that they could make algae grow faster by shining more light onto them—increasing the food supply for the zooplankton, which should have flourished. But it didn’t work out that way. When the researchers shined more light on the algae, the algae grew faster, and the tiny animals had lots and lots to eat—but at a certain point they started struggling to survive. This was a paradox. More food should lead to more growth. How could more algae be a problem?
Loladze was technically in the math department, but he loved biology and couldn’t stop thinking about this. The biologists had an idea of what was going on: The increased light was making the algae grow faster, but they ended up containing fewer of the nutrients the zooplankton needed to thrive. By speeding up their growth, the researchers had essentially turned the algae into junk food. The zooplankton had plenty to eat, but their food was less nutritious, and so they were starving.
Loladze used his math training to help measure and explain the algae-zooplankton. He and his colleagues devised a model that the relationship between a food source and a grazer that depends on the food. They published that first paper in 2000. But Loladze was also captivated by a much larger question raised by the experiment: Just how far this problem might extend.“What struck me is that its application is wider,” Loladze recalled in an interview. Could the same problem affect grass and cows? What about rice and people? “It was kind of a watershed moment for me when I started thinking about human nutrition,” he said.
In the outside world, the problem isn’t that plants are suddenly getting more light: It’s that for years, they’ve been getting more carbon dioxide. Plants rely on both light and carbon dioxide to grow. If shining more light results in faster-growing, less nutritious algae—junk-food algae whose ratio of sugar to nutrients was out of whack—then it seemed logical to assume that ramping up carbon dioxide might do the same. And it could also be playing out in plants all over the planet. What might that mean for the plants that people eat?
What Loladze found is that scientists simply didn’t know. It was already well documented that CO2levels were rising in the atmosphere, but he was astonished at how little research had been done on how it affected the quality of the plants we eat. For the next 17 years, as he pursued his math career, Loladze scoured the scientific literature for any studies and data he could find. The results, as he collected them, all seemed to point in the same direction: The junk-food effect he had learned about in that Arizona lab also appeared to be occurring in fields and forests around the world. “Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze said. “We are witnessing the greatest injection of carbohydrates into the biosphere in human history―[an] injection that dilutes other nutrients in our food supply.”
He published those findings just a few years ago, adding to the concerns of a small but increasingly worried group of researchers who are raising unsettling questions about the future of our food supply. Could carbon dioxide have an effect on human health we haven’t accounted for yet? The answer appears to be yes—and along the way, it has steered Loladze and other scientists, directly into some of the thorniest questions in their profession, including just how hard it is to do research in a field that doesn’t quite exist yet.
IN AGRICULTURAL RESEARCH, it’s been understood for some time that many of our most important foods have been getting less nutritious. Measurements of fruits and vegetables show that their minerals, vitamin and protein content has measurably dropped over the past 50 to 70 years. Researchers have generally assumed the reason is fairly straightforward: We’ve been breeding and choosing crops for higher yields, rather than nutrition, and higher-yielding crops—whether broccoli, tomatoes, or wheat—tend to be less nutrient-packed.In 2004, a landmark study of fruits and vegetables found that everything from protein to calcium, iron and vitamin C had declined significantly across most garden crops since 1950. The researchers concluded this could mostly be explained by the varieties we were choosing to grow.Loladze and a handful of other scientists have come to suspect that’s not the whole story and that the atmosphere itself may be changing the food we eat. Plants need carbon dioxide to live like humans need oxygen. And in the increasingly polarized debate about climate science, one thing that isn’t up for debate is that the level of CO2 in the atmosphere is rising. Before the industrial revolution, the earth’s atmosphere had about 280 parts per million of carbon dioxide. Last year, the planet crossed over the 400 parts per million threshold; scientists predict we will likely reach 550 parts per million within the next half-century—essentially twice the amount that was in the air when Americans started farming with tractors.If you’re someone who thinks about plant growth, this seems like a good thing. It has also been useful ammunition for politicians looking for reasons to worry less about the implications of climate change. Rep. Lamar Smith, a Republican who chairs the House Committee on Science, recently argued that people shouldn’t be so worried about rising CO2 levels because it’s good for plants, and what’s good for plants is good for us.

“A higher concentration of carbon dioxide in our atmosphere would aid photosynthesis, which in turn contributes to increased plant growth,” the Texas Republican wrote. “This correlates to a greater volume of food production and better quality food.”

But as the zooplankton experiment showed, greater volume and better quality might not go hand-in-hand. In fact, they might be inversely linked. As best scientists can tell, this is what happens: Rising CO2 revs up photosynthesis, the process that helps plants transform sunlight to food. This makes plants grow, but it also leads them to pack in more carbohydrates like glucose at the expense of other nutrients that we depend on, like protein, iron and zinc.

In 2002, while a postdoctoral fellow at Princeton University, Loladze published a seminal research paper in Trends in Ecology and Evolution, a leading journal,arguing that rising CO2 and human nutrition were inextricably linked through a global shift in the quality of plants. In the paper, Loladze complained about the dearth of data: Among thousands of publications he had reviewed on plants and rising CO2, he found only one that looked specifically at how it affected the balance of nutrients in rice, a crop that billions of people rely on. (The paper, published in 1997, found a drop in zinc and iron.)

Loladze’s paper was first to tie the impact of CO2 on plant quality to human nutrition. But he also raised more questions than he answered, arguing that there were fundamental holes in the research. If these nutritional shifts were happening up and down the food chain, the phenomenon needed to be measured and understood.

For the rest of the story about how difficult it was for Loladze to find funding for such research and study — politics, of course, being the complicating factor — click on the link below.

http://www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511

Here’s the conclusion of the article:

In 2014, Myers and a team of other scientists published a large, data-rich study in the journal Nature that looked at key crops grown at several sites in Japan, Australia and the United States that also found rising CO2 led to a drop in protein, iron and zinc. It was the first time the issue had attracted any real media attention.

“The public health implications of global climate change are difficult to predict, and we expect many surprises,” the researchers wrote. “The finding that raising atmospheric CO2 lowers the nutritional value of C3 crops is one such surprise that we can now better predict and prepare for.”

The same year―in fact, on the same day―Loladze, then teaching math at the The Catholic University of Daegu in South Korea, published his own paper, the result of more than 15 years of gathering data on the same subject. It was the largest study in the world on rising CO2 and its impact on plant nutrients. Loladze likes to describe plant science as ““noisy”―research-speak for cluttered with complicating data, through which it can be difficult to detect the signal you’re looking for. His new data set was finally big enough to see the signal through the noise, to detect the “hidden shift,” as he put it.

What he found is that his 2002 theory—or, rather, the strong suspicion he had articulated back then—appeared to be borne out. Across nearly 130 varieties of plants and more than 15,000 samples collected from experiments over the past three decades, the overall concentration of minerals like calcium, magnesium, potassium, zinc and iron had dropped by 8 percent on average. The ratio of carbohydrates to minerals was going up. The plants, like the algae, were becoming junk food.

What that means for humans―whose main food intake is plants―is only just starting to be investigated. Researchers who dive into it will have to surmount obstacles like its low profile and slow pace, and a political environment where the word “climate” is enough to derail a funding conversation. It will also require entirely new bridges to be built in the world of science―a problem that Loladze himself wryly acknowledges in his own research. When his paper was finally published in 2014, Loladze listed his grant rejections in the acknowledgements.

I think you will agree that this study is crucial to the health of humanity. Thank you for staying with the lengthy article — and for visiting Standard Process’s website.

Until my next post, here’s to  your health and healing.

Anthony Palombo, DC, ACN

Visit my HealingTones.org blog for inspired and inspiring articles.

 

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“Food: Weapon of MASS Destruction”

This is a very timely and important video clip. We all need to hear this message and make fundamental, and in some cases radical, changes in the way we grow, process and consume our food. It also points out the absolute necessity for whole-food supplementation of vitamins and especially minerals. The soil that our food is grown in has been depleted of minerals since the 1940’s. Without minerals, vitamins can’t be utilized, leading to malnutrition; glandular (iodine for the thyroid) function fails leading to all sorts of health issues, obesity included. The bottom line is SUPPLEMENT your diet with whole food nutritional supplements. I use Standard Process Labs and Medi-Herb in my practice, the very best in supplementation and botanicals. View the video and be informed. (Click on the YouTube icon at the bottom to enlarge the screen)

My best to your health

Dr. Anthony Palombo

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The Big Fat Lie Exposed by BMJ

British Medical Journal Study Without Vested Interests in Statin Drugs

by Paul Fassa
Health Impact News

The saturated fat lie is officially exposed now that the British Journal of Sports Medicine, a division of the BMJ (British Medical Journal), emphatically declared:

Saturated fat does not clog the arteries: coronary heart disease is a chronic inflammatory condition, the risk of which can be effectively reduced from healthy lifestyle interventions. (Emphasis added)

Of course, the lie may persist for some time. Health Impact News readers and a relative handful of knowledgeable consumers already know this.

Even so, most mainstream and even holistic doctors, nutritionists, and most health writers, orthodox and alternative, still maintain the prevailing false dogma of saturated fat as the villain creating poor heart health. More on that here.

Cholesterol is Essential to Your Body

Some health experts out of the saturated fat dogma box even call cholesterol an innocent bystander trying to help curb inflammation. The importance of cholesterol for overall health has been observed by many over the past decade.

They include the first phase of our skin for transforming sunlight into vitamin D3, building cell walls throughout our bodies, and comprising most of our brains’ structure. Reducing cholesterol artificially with statin drugs often leads to early dementia and other serious side effects. More on that here.

Other sources say the plaque could be formed from excessive calcium intake that doesn’t get into bone-matter because other nutrients that help calcium get into bone-matter are missing. Magnesium, silica, and vitamin K2 are vital for keeping calcium out of the blood where it can collect and form plaque in blood vessels. (Source)

None of this is new to Health Impact News‘ extensive coverage of false fat dogma and promotion. But the BMJ paper disclosed a surprising cardiac inflammatory source: unresolved childhood trauma. Their study determined that:

chronic stress increases glucocorticoid receptor resistance, which results in failure to downregulate the inflammatory response.

For the whole story go to: http://healthimpactnews.com/2017/the-big-fat-lie-is-officially-exposed-in-the-british-medical-journal/

I have been saying this for years!

Here’s to your health!

Dr. Anthony Palombo

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Humble Honey Kills Bacteria

THIS Type of HONEY is Killing Every Kind of Bacteria Scientists Throw At It (Even the Super-Bugs!)

April 24, 2016

While raw, unprocessed honey is well-known for its health benefits, scientists have recently found that there is a type of honey which has the ability to kill every kind of bacteria scientists could throw at it, especially some of the worst bacteria known so far.

The results of this study were published in the European Journal of Clinical Microbiology and Infectious Diseases, and could be of utmost importance at a time when many of the antibiotics are resistant against bacteria, especially against “superbugs.”

We are talking about the manuka honey, also known as jelly bush honey, which is produced in New Zealand. It has become all the rage over the past few years which led to shortages and selling of fake products. Therefore, New Zealand manuka producers demanded trademark protection, similar to Scottish whiskey or French champagne.  After this, the fact that the health benefits of this honey were kept as a secret doesn’t come as a surprise.

THIS Type of RAW HONEY Kills Every Kind of Bacteria Scientists Could Throw At It (Even the Super-Bugs!)

Manuka Honey Kills MRSA, Other Superbugs 

Manuka honey is created by bees foraging on the nectar of Leptospermum Scoparium, the New Zealand manuka bush, as well as tea trees native only to Australia and New Zealand.

According to a report by The Australian, manuka honey killed every bacteria or pathogen it was tested on in the studies mentioned above. It can be either taken internally or applied topically to help fight infections on the skin, insect bites, and cuts.

The best part regarding manuka honey is that none of the superbugs it killed were able to build up immunity, which is a common problem with most of today`s antibiotics.

“New antibiotics tend to have short shelf lives, as the bacteria they attack quickly become resistant,” said Dr. Dee Carter of the University of Sydney’s School of Molecular and Microbial Biosciences. “Many large pharmaceutical companies have abandoned antibiotic production because of the difficulty of recovering costs. Developing effective alternatives could, therefore, save many lives.”

Dr. Certer stated that what makes manuka honey effective at destroying the bacteria is a compound called methylglyoxal, which combines other unknown compounds to cause “multi-system failure.”

Where to Find Manuka Honey

Manuka honey is available in health stores and online, even though the supply levels have decreased which led to fake honey being sold. Therefore, when buying manuka honey, make sure you get one that is UMF certified.  UMF stands for Unique Manuka Factor, which is a phytochemical property obtained from the manuka bushes.  Many certified manuka products are available on Amazon.com.

On Amazon, you can find a brand called Comvita manuka honey which is UMF certified and has been said to help erase MRSA :

I had done a fair amount of research when a friend of ours got MRSA, and then, unfortunately, I got it too., said user JoshuaOne9 on Amazon. Thankfully, I had already done the research so I knew exactly what to do. As soon as I saw the red bump (thinking the first day that it was a mosquito bite) I scratched it, but the second day I realized that it had to be something else. My husband immediately knew what it was since we had been dealing with our friend’s case of MRSA. I got my hands on this Manuka honey and put on the area of skin that was affected and then it is very important that you cover it with a bandaid. Within hours, I felt relief and within a few days, it was completely gone…

Even though further research need to be done,  we can definitely say that manuka honey promises a lot when it comes to defeating one of the biggest health issues faced by humanity.

Sources: http://www.webmd.com/cold-and-flu/news/20080922/humble-honey-kills-bacteria

 http://www.healthy-holistic-living.com/manuka-honey-antibiotic.html

http://www.organicandhealthy.org/2016/11/this-type-of-honey-is-killing-every.html

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Food for Thought: Your Diet and Cancer

“What, if anything, can we do in our own personal lives to possibly hold cancer at bay? Martha Teichner has some food for thought:”

Click on the link and enjoy the video clip and brief article.

http://www.cbsnews.com/amp/news/food-for-thought-your-diet-and-cancer/

Here’s to your health and longevity.

Dr. Anthony Palombo

See my other blog at HealingTones.org for an exploration of the eighteen missing years of Jesus as a young man.

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Artic Ruby Oil & Fat Reduction

My Chorale Pic“It’s hard to imagine that one the of the world’s most serious health problems, visceral (gut) fat, (dubbed the killing fat because of its association with heart disease and diabetes) can be reduced, if not eliminated, by simply ingesting a small amount of oil extracted from a tiny sea organism Calanus finmarchicus found off the coast of Norway,—a sea organism whose phenomenal health benefits lay dormant, actually ignored by leading scientists, until a Norwegian outlier, Dr. Jan Raa, decided to look deeper.”

We now have Artic Ruby Oil in stock at the clinic.  Listen to this video for more information. This is a very promising nutritional supplement.

Dr. Anthony Palombo

(337) 802-5510

tpal70@gmail.com