Natural Cures Not Medicine: 08/25/13

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Patent confirms that aspartame is the excrement of GM bacteria

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Image: Awaken The Mind
(NaturalNews) In 1999, The Independent published an article entitled “World’s top sweetener is made with GM bacteria,” which revealed that Monsanto was knowingly adding aspartame to soft drinks in the United States – and that aspartame is made from GM bacteria. This report, which remains one of the earliest disclosures on aspartame in a mainstream newspaper, received little attention after its publication – possibly because its implications were underestimated at the time – and it has long been forgotten.

Since 1999, the world has become a little more attentive to Monsanto and aspartame, but ignorance still abounds about the latter’s genesis. While more and more people are starting to awaken to aspartame’s destructive effects on our health, do they know how it is actually made? Fortunately, a 1981 patent for aspartame production, once confined to the drawers of patent offices, is now available online for everyone to see – and it confirms everything that Monsanto was happy to tell us in 1999 before their meteoric growth necessitated greater prudence.

The patent, which is entitled Process for producing aspartame and is credited to Bahl, Rose, and White, summarizes the process as follows:

“The artificial sweetener aspartame, a dipeptide with the formula Asp-Phe-me, is produced using a cloned micrcorganism [sic]. A DNA which codes for a large stable peptide comprised of the repeating amino acid sequence (Asp-Phe)n is inserted into a cloning vehicle which in turn is introduced into a suitable host microorganism. The host microorganism is cultured and the large peptide containing the repeating Asp-Phe sequence is harvested therefrom. The free carboxyl group of the large peptide is benzylated and then hydrolysed to benzyl Asp-Phe dipeptides. This dipeptide is methylated and then debenzylated to form aspartame.”

Read the full report at


Study Suggests Oregano Oil Works for Weight Loss and Inflammation

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A new animal study shows that carvacrol, the active component of oregano oil, can actually prevent diet-induced obesity by modulating genes as well as reducing inflammation in white adipose tissue. Carvacrol (2-methyl-5-isopropylphenol) is a monoterpene phenolic constituent of the essential oil produced by numerous aromatic plants and spices such as oregano oil.

The main objective of the study was to investigate effects of carvacrol in mice fed with a high-fat diet, which is an important model and cause of modern day obesity, and to study the potential underlying mechanisms focusing on the gene expression involved in adipogenesis, thermogenesis and inflammation.

Male mice were divided in three groups: 1) those who were fed a normal diet, 2) those fed a high-fat diet,  and 3) those fed with a 0.1% carvacrol-supplemented diet. Body weight, visceral fat-pads (known as organ fat or intra-abdominal fat) and biochemical parameters were determined. Adipose tissue (connective tissue which stores fat) genes and protein expression levels were also assessed.  The mice fed with the  carvacrol-supplemented diet exhibited significantly reduced body weight gain, visceral fat-pad weights and plasma lipid levels (trygliceride and cholesterol levels) compared with mice fed with a high-fat diet.  Furthermore, the high-fat-diet induced up-regulations of adipose tissue genes and protein associated with the signaling cascades that lead to adipogenesis and inflammation but were significantly reversed by dietary carvacrol supplementation.

In summary, under experimental conditions carvacrol prevented obesity in high fat-diet fed mice by decreasing body weight, visceral fat-pad weights and lowering plasma lipid levels. The evidence obtained in this study suggests that carvacrol appears to inhibit visceral adipogenesis most likely by suppressing bone morphogenic protein-, fibroblast growth factor 1- and galanin-mediated signaling, and it also attenuates the production of pro-inflammatory cytokines in visceral adipose tissues by inhibiting toll like receptor 2 (TLR2)- and TLR4-mediated signaling.

It is significant to note that the amount of carvacrol used in the study is a typical amount that one would use when supplementing with oregano oil.  A 1500 calorie diet would need approximately 1.5 calories of carvacrol and a 2000 calorie diet would need approximately 2 calories.  If one is consuming 1500 calories per day he or she would need 166 mgs of carvacrol, or 222 mgs for a 2000 calorie diet.

According Byron Richards, CCN, “a key part of the weight gain problem for any person is that immune cells start having an inflammatory party within white adipose tissue, attracting even more immune cells and causing progressive inflammation.  This problem locks in the dysfunction of white adipose tissue and contributes to stubborn weight issues.  This is the first study showing that carvacrol can directly improve this difficult problem, helping break a vicious cycle.”

Five Scientific Studies Demonstrating that Oregano Oil is Effective in Alleviating Inflammation

The first study, published in the journal Experimental and Toxicologic Pathology, discovered that oregano oil significantly improved rat colitis, or inflammation of the colon. When compared to the control group, the oregano-treated rats showed much greater success in terms of visual disease signs such as ulceration and swelling,

In a second study, reported in the journal Mediators of Inflammation, thyme and oregano oils were used in conjunction and found to benefit colitis in mice. The oils reduced the levels of cytokines, biochemical traditionally associated with inflammation. The results found oil treatment led to lower mortality and reduced tissue damage in the animals.

A third study an investigation reported in the journal Phytomedicine examined the effects of carvacrol on liver regeneration. Carvacrol is one of the key active ingredients in oregano oil. Rats with their livers surgically removed were assigned to two different groups. One group was treated with carvacrol and the other served as the control group. The carvacrol group experienced noticeably increased liver-weight gain.

A fourth study found in Phytomedicine discovered that carvacrol protected the livers of rats that also had blood supply restricted to those organs. The investigators found that carvacrol was nontoxic to rat livers used in the study.

In the fifth and final study, published in the Proceedings of the National Academy of Sciences, found that an active ingredient in oregano can cure additional instances of inflammation. This ingredient, known as beta-carophyllin (E-BCP), was administered to mice with inflamed paws. In seven out of ten experiments, there was a subsequent improvement in inflammation symptoms. Researchers believe E-BCP might be of possible use in treating osteoporosis and arteriosclerosis.  Beta-carophyllin works by docking on specific receptor structures in the cell-membrane – the so-called cannabinoid-CB2 receptors. The result is a change in cell behavior, inhibiting the cell’s production of phlogogenic signal substances. According to investigator Dr. Jürg Gertsch, E-BCP has been used to treat mice with swollen paws due to inflammations. In 70 percent of cases where the treatment had been administered, the swelling subsequently subsided.

Many of the oils available in today’s market are derived from non-oregano species, such as various types of marjoram as well as species of thyme. Julia Lawless, author of The Encyclopedia of Essential Oils, says that the vast majority of oregano oil is not labeled correctly, because it is derived from thyme, that is Spanish thyme.  I  highly suggest using a cold-pressed pharmaceutical grade formula of Wild Organic Mediterranean Oregano with at least 79-80% carvacrol content such as  Oregasil.  This is the oregano oil that I suggest to clients as well as the one that our family uses.


Orange Juice May Soon Contain Pig DNA

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The future of orange crops are at risk and pig genes may be considered part of the solution. (I’m not kidding)

On July 27, the New York Times (NYT) officially staked its flag into Big Ag’s garden and into the soil of the GMO camp with its wildly controversial piece, “A Race to Save the Orange by Altering Its DNA.”
The feature highlights the story of a highly influential orange grower and his undying quest to stave off Asian jumping lice and the bacteria that they carry, which has been devastating Florida’s orange crop since 2005.
Committed to engineering the world’s first genetically modified orange tree, the article centers on Ricke Kress, the president of Southern Gardens Citrus who is in charge of two and a half million orange trees and a factory that squeezes juice for Tropicana and Florida’s Best. According to NYT, Kress’s GMO savior would fight C. liberibacter and citrus psyllids through whatever means science determines necessary. As for public acceptance, Kress told his industry colleagues, “We can’t think about that right now.”

Rick Kress’ mission to save oranges by whatever means necessary

Kress’ crusade has led him along a path, the past several years, widely out of public view. His work has tested potential DNA donors from two vegetables, a virus, a pig, and a synthetic gene manufactured in a laboratory. Unbeknownst to the world, the NYT reports that later this summer Kress “will plant several hundred more young trees with the spinach gene, in a new house.

In two years, if he wins regulatory approval, they will be ready to go into the ground. The trees could be the first to produce juice for sale in five years or so.”

According to the NYT, whether it is his transgenic tree or someone else’s, Kress insists, “Florida growers will soon have trees that could produce juice without fear of its being sour, or in short supply.”

What is the danger of the “Greening” disease?

C. liberibacter, the bacterium that has all but annihilated Florida’s citrus crop, chokes off the flow of nutrients and are spread by Asian citrus psyllids that can carry the germ a mile without stopping, and the females can lay up to 800 eggs in their one-month life. It was first detected more than a century ago in China and has earned a place, along with anthrax and the Ebola virus, on the Agriculture Department’s list of potential agents of bioterrorism.

When it first hit, Florida growers attempted to subdue the contagion known as “Greening” by chopping down hundreds of thousands of infected trees and by spraying a broad spectrum of pesticides on the lice that carries it. However, the disease could not be contained. It has thus been determined by University of Florida agricultural analysts that the Asian bug and bacteria has cost Florida $4.5 billion and 8,000 jobs between 2006 and 2012.

Presently, there is no known cure for Greening disease. “In all of cultivated citrus, there is no evidence of immunity,” the plant pathologist heading a National Research Council task force on the disease said.

Does the New York Times really care about the health of its readers?

Although our hearts break for the thousands of people who have lost their jobs and for the unknown impact this orange crop devastation will have on the world as it continues to spread, our tempers boil against the New York Times for their highly biased representation of GMOs to their readers, of whom many are ignorant to the harmful realities related to GMOs.

Astoundingly, the NYT attempts to compare genetically modifying oranges to ancient breeding practices, something that they call “genetic merging.”

Because oranges themselves are hybrids and most seeds are clones of the mother, new varieties cannot easily be produced by crossbreeding – unlike, say, apples, which breeders have remixed into favorites like Fuji and Gala. But the vast majority of oranges in commercial groves are the product of a type of genetic merging that predates the Romans, in which a slender shoot of a favored fruit variety is grafted onto the sturdier roots of other species: lemon, for instance, or sour orange. And a seedless midseason orange recently adopted by Florida growers emerged after breeders bombarded a seedy variety with radiation to disrupt its DNA, a technique for accelerating evolution that has yielded new varieties in dozens of crops, including barley and rice.

Completely ignoring the inherent dangers of GMOs and confusing the process with conventional crossbreeding, the NYT states,

Even in the heyday of frozen concentrate, the popularity of orange juice rested largely on its image as the ultimate natural beverage, fresh-squeezed from a primordial fruit. But the reality is that human intervention has modified the orange for millenniums, as it has almost everything people eat.

In addition, the NYT times argues that, “Even conventional crossbreeding has occasionally produced toxic varieties of some vegetables.” The famed news source even insists that,

Oranges are not the only crop that might benefit from genetically engineered resistance to diseases for which standard treatments have proven elusive. And advocates of the technology say it could also help provide food for a fast-growing population on a warming planet by endowing crops with more nutrients, or the ability to thrive in drought, or to resist pests. Leading scientific organizations have concluded that shuttling DNA between species carries no intrinsic risk to human health or the environment, and that such alterations can be reliably tested.



Whooping Cough Vaccine Can Cause Brain Damage And Death

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(NaturalNews) In July, the state of Missouri began offering for free a vaccine aimed at preventing, among other ailments, whooping cough. According to officials, the TDap vaccine, which reportedly prevents tetanus, diphtheria and pertussis, was necessary because “of the rising incidence of whooping cough is reported to be related to the vaccine wearing off if given more than ten years earlier,” says an online report.
Citing a St. Louis Post Dispatch article, Michelle Goldstein of says some 41,000 cases of pertussis occurred in the U.S. in 2012, compared to less than 19,000 cases in the previous year – thus the need for the new vaccine.

“The news story emphasized that whooping cough is highly dangerous and can lead to vomiting and death, especially in children. The report indicates that diphtheria is a bacterial disease that is highly contagious and can also lead to death,” Goldstein writes, adding that tetanus can cause severe muscle spasms.

Natural remedies, treatments can work without risk

What the paper failed to report, however, is that there are serious health risks associated with the Tdap vaccines. Also, there are relatively benign health implications that are commonly associated with the diseases the vaccine is intended to prevent – “along with the important fact that vaccines have never been proven to prevent any disease,” Goldstein said.

She adds:
The risks that WHOOPING COUGH, diphtheria and tetanus pose to health are low compared to the potential, serious dangers reported as a result of this vaccine. Whooping cough can be treated successfully through a vitamin C protocol developed by Dr. Suzanne Humphries which has been shown to greatly reduce symptoms. In contrast, antibiotic treatments, given routinely by conventional, allopathic physicians to treat whooping COUGH, have never been shown to positively impact the course of the illness.
Whatever the standard medical treatments, most people fully recover from whooping cough, which then gives them lifetime immunity from it. If they should become re-infected, Goldstein writes, subsequent episodes are generally “quite mild.”

Meanwhile, tetanus can be prevented in a number of ways without ever receiving a VACCINE. For instance, simply thoroughly washing and cleaning cuts can prevent the disease. And in actuality, contracting the disease in the first place is rare; just “233 cases of tetanus were reported to the Center for Disease Control between 2001 and 2008,” Goldstein points out, citing the federal agency’s own figures. “The incidence of tetanus declined by more than 95% between 1947 and 2008.”

Finally, diphtheria is also a low-risk disease, and one that is not seen widely in the U.S. since an outbreak in the 1970s. Over the 30-year period between 1980 and 2010, just 55 cases of the disease were reported to the CDC.

Vaccine dangers outweigh risk of actually getting the disease

The dangers of getting a Tdap vaccine can also be significant. According to Goldstein:

Health consequences resulting from the Tdap vaccine include encephalitis, BRAIN DAMAGE and death. A comprehensive report made by the National Vaccine Information Center (NVIC) documents clearly the widespread health dangers associated with the Tdap vaccine. Tdap and DTap vaccines are currently used in the United States, replacing the DTP vaccine in 1996, but all three vaccines contain the dangerous pertussis toxin with unsafe additives.

Furthermore, experts note, the fact that whooping cough even occurs in “vaccinated” populations is a sign that vaccines are not effective at preventing the disease.

Sources: Raw For Beauty


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