The Dangers of Soy

For more than a decade now, soy has been touted as a wonderfully healthy and beneficial alternative to eating meat or to cow's milk and as just a good alternative protein source.  Yes, the soy industry, much like the dairy and pharmaceutical industries, deep pockets make for great propaganda machines, and very successful ones at that.  If you are a new mother, or know anyone who is, PLEASE READ THIS and PASS IT ON!  The over-consumption of unfermented soy products in the form of soy formula, soy milk, soy cheese, soy burgers, soy-based alternative meat products, tofu, and the great many processed products made with soybean OIL out on the market today is leading us toward metabolic, nutritional, and hormonal disaster.  

The following is a very thorough and informative article written by Jon Barron, founder of the Baseline of Health Foundation, outlining and detailing the myriad of negative effects soy has on the human body, and why it would be wise for everyone to eliminate it from their diet.  As an alternative to soy protein, I use whey protein made by One World Whey, which is unheated, untreated, and sourced from grass-fed cows right here in the United States.  And if you find anything that tastes better than theirs does, I'll eat my hat!  Click to order here.  But now, on to today's article... If you wish to read it from the original source, you may access it by following this link.  Enjoy!

  Soy as a Protein Source

At one time, soy protein was a waste product -- a byproduct from manufacturing soy oil. Then, in typical American industry brilliance (think fluoride), manufacturers found a way to turn a waste product that cost money to dispose of into a major money maker: they used it as cattle feed.10 And in fact, the use of soy protein as cattle feed is one of the primary driving forces in the growth of the meat and dairy industry. (It's also a major component of feed used to raise chickens, turkeys, pigs, cows, and even fish raised on fish farms.) The next step, obviously, was to make it palatable for human beings. In its raw form, after oil extraction, it looks and smells quite nasty. But by adding flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients, what was formerly cattle feed is turned into a pretty palatable meat substitute for humans.
Incidentally, soy milk used as a low-fat high-protein dairy substitute has seen the biggest gains in market share. Sales have increased exponentially from $2 million a year in 1980 to approximately $1billion a year today -- and that's just in the US.11
If you consider everywhere it's used (not just by bodybuilders, where whey is king), soy just might be the number one protein supplement on the planet. In fact, according to Margaret E. Cook-Newell, one of the lead researchers in a 1995 review of soy protein published in the New England Journal of Medicine,12 "There are 12,000 soy products on the market, and many more will be coming soon." Seven years later, that number is likely now much, much higher. The bottom line is that, worldwide, the soy protein market currently tops $5.1 billion a year and is projected to just keep on growing as the need for inexpensive protein supplementation only increases as it keeps pace with the world's expanding population and as incomes in third world countries continue to increase.13

The Dangers of Soy

As I mentioned earlier, soy was not used as a food in Asia until fermented soy products appeared. The reason is that soy contains some very powerful nutrient blockers -- bio-chemicals that stop your body from absorbing nutrients found in the soy…or in any other foods that you eat with the soy. There's nothing evil or sinister or even unusual about this. A number of foods contain similar "anti-nutrients." The reasons, at least from the plant's perspective, are simple: first, the plant doesn't want a seed or bean to "activate" until it is in a location suitable for growing; and second, anti-nutrients make plants unappealing to birds and insects. Thus, soy contains enzyme inhibitors and nutrient binders to prevent just that from happening. For most plants, exposure to water is all that is needed to nullify the anti-nutrients. That's why sprouting releases so many nutrients in seeds, and it's why we have to soak most beans overnight before cooking them -- to eliminate the "anti-nutrients." Key anti-nutrients include:

• Phytates are prevalent in cereal grains and are capable of forming insoluble complexes with calcium, zinc, iron, and other nutrients, thus interfering with their absorption by the body. The soybean has one of the highest phytate levels of any grain or legume, and unlike the phytates in most beans, the phytates in soy are highly resistant to soaking and long, slow cooking. Soy phytate levels, however, can be significantly reduced through a long period of fermentation. Soy milk is very high in phytates, whereas tofu, because of the precipitation process used in its manufacture, falls somewhere in between. People who consume large amounts of soy milk and tofu as their primary protein sources risk severe mineral deficiencies. The results of calcium, magnesium, iron, and zinc deficiency are well known. Diets high in phytic acid can be sufficient by themselves to cause rickets.14 
• Trypsin inhibitors are proteins found in some raw plant foods (e.g. soybeans) that can inhibit digestion. There are four natural sources of trypsin inhibitors: bovine pancreas, ovomucoid, soybean, and lima bean. Trypsin inhibitors provide unique processes depending on their source. For example, inhibitors in the seeds of legumes (soybean and lima bean) act as a feeding deterrent for insects by disrupting proteases in the small intestine. Big agribusiness is trying to expand on this natural function by using it to develop insect resistant transgenic plants. (Of course, that makes the soy even less useful as a food, but at least crop will be bumper.) Soybean inhibitors have also been found to contribute to pancreatic hypertrophy in rats, again providing a deterrent to rats thinking of feeding on the soy.15  
• Hemagglutinin is a complex protein that causes other proteins and cells to agglutinate, or clump together. Antibodies and lectins are hemagglutinins that you're probably familiar with. Viruses also make use of hemagglutinins to bind to host cells. Plants such as soy make use of phytohemagglutinins (plant based hemagglutinins) to defend against pests as they cause key cells in the pests, such as blood cells, to clump together. Levels of phytohemagglutinins are high in soy.16 Again, as with the other anti-nutrients, hemagglutinin is deactivated during fermentation.  

Dangers of Soy Protein Isolate and Anti-Nutrients

The process of making soy protein isolates involves acid washes, alkaline baths, and high temperatures and, in fact, gets rid of many but not all of the anti-nutrients. Unfortunately, high temperature processing damages the protein -- it denatures it in a way that makes it harder to break down in the intestinal tract and, ultimately, harder to digest. Understand, certain kinds of denaturing, as provided by stomach acid, unfolds proteins in a way necessary for digestion. Heat, on the other hand, unfolds them in a way that resists digestion.
The bottom line is that even the FDA, in their opinion supporting the use of soy protein isolate, has acknowledged that it must be fortified with extra methionine, lysine, vitamins, and minerals -- either by addition to the soy isolate product, or as provided by other components of the diet.17

Soy Phytoestrogens

I've certainly been a proponent of phytoestrogens over the years as a defense against the petroleum based xenoestrogens that can lead to estrogen dominance. And that hasn't changed. Estrogen dominance can be a factor in all kinds of problems, including:

• Excess estrogen is the only known cause of endometrial cancer.
• Increased risk of breast cancer.
• Loss of bone mass.
• Increased risk of autoimmune disorders such as lupus.
• Fibrocystic breasts.
• Fibroid tumors.
• Depression and irritability.
• PMS symptoms such as cramping and bloating -- in addition to depression and irritability.
• Menopausal symptoms such as hot flashes and night sweats -- again, in addition to depression and irritability.
• Decreased sex drive.
• Increased body hair and thinning of scalp hair.
• Migraine headaches.
• Impaired thyroid function, including Grave's disease.
• Increased body fat.
• Increased blood clotting.
• Impaired blood sugar control.
• The astounding acceleration of puberty in young girls from an average age of 14 to 15, to now as young as 9 or 10. (This represents a speed up of as much as 1/3 sooner in their lives and has frightening implications for long term health.) 
• And, finally, xenoestrogens have been strongly implicated in declining male sperm production and the increase in the rates of testicular cancer and prostate cancer.

Phytoestrogens work primarily by filling the body's estrogen receptor sites with weaker plant based estrogens so that those sites are no longer available to far stronger natural, synthetic, or even petroleum based estrogens. But…. as I have also said many times before. "Too much of a good thing is bad. Too much of any food or supplement is bad. If you over indulge in something, no matter how beneficial it is, it will result in illness, not health." Sun exposure, for example, is important for vitamin D production; but too much sun leads to dried out skin and a higher risk of skin cancer.  Pure water is important. But if you overindulge, it can lead to "water intoxication" and even death.  And fiber is crucial for intestinal health, but consume too much and it can lead to malabsorption of vitamins and minerals and, in some cases, even intestinal blockage. And the same rule applies to phytoestrogens. So how does that relate to soy?
Soy is packed with isoflavones. In fact, many of the benefits of soy consumption are attributed to its high isoflavone content. Isoflavones are polyphenolic compounds that are capable of exerting estrogen-like effects and are thus classified as phytoestrogens (plant-based compounds with estrogenic activity). Soy contains the highest concentration of phytoestrogens of any regularly consumed dietary source known. Specifically, there are three soy isoflavone glycosides: genistin, daidzin, and glycitin. And there are three soy isoflavone aglycones: genistein, daidzein, and glycitein. Studies have shown that these phytoestrogens are likely to be health promoting when taken in reasonable amounts. When taken at very high levels, though, the data is more conflicted. And keep in mind that in the case of children or infants on formula, it doesn't take much soy to pack the body with phytoestrogens on a per pound basis of bodyweight. And that's why studies on children are even more equivocal than those on adults. Some of the concerns associated with high soy intake for adults and children are:

• Male infertility.18 In studies, male subjects who have the highest soy intake also have the lowest sperm counts compared to men who eat no soy foods.19 In another study, after four weeks of using soy protein powder, the average testosterone levels of adult subjects decreased by 19%.20
• Abnormal bleeding of the uterus, endometriosis and polyps in women.21
• Thyroid problems.22 Consumption of as little as two tablespoons of soybeans per day for only one month results in a significant increase in thyroid-stimulating hormone. 
• Goiter (or goitre).23 Goiters can come and go with the consumption and subsequent stoppage of soy milk.
• Brain atrophy.24 Poor cognitive test performance, enlargement of ventricles, and low brain weight were each significantly and independently associated with higher midlife tofu consumption. And short term, drinking less than one ounce of soy milk daily may lead to loss of memory.
• Kidney Stones. Soy contains oxalates, which cannot be metabolized by the body and are excreted through urine. Oxalates bind to calcium in the kidneys, which can lead to the formation of kidney stones, especially if you have a history of kidney stones.

Soy Babies

And any problems with soy, as we've already indicated, are going to be amplified in infants and toddlers for the simple reason that they have lower body weight. The daily exposure of infants to isoflavones in soy formula is six to11 times higher on a body-weight basis than the dose that has hormonal effects in adults consuming soy foods. Total isoflavone concentrations of soy-based formulas prepared for infant feeding range from 32 to 47 thousandths of a gram per liter, whereas isoflavone concentrations in human breast milk are only 5.6 ± 4.4 millionths of a gram per liter.25 This translates as Isoflavone concentrations that are 13,000--22,000-fold higher than plasma estradiol concentrations in breastfed babies in early life. Or another way to look at it is that infants raised on soy formula receive the estrogen equivalent (based on body weight) of some five birth control pills per day. That is an astounding difference!
And it means that all of the effects we've already talked about in adults occur in infants and children, but at an accelerated rate. For example:

• Goiters.26 
• Thyroid problems.27 
• Sexual anarchy. Testosterone levels in infants as high as found in adult males.28 Baby girls showing signs of puberty as early as age three.29 
• Uterine fibroids. Side effects and long-term health consequences to infants fed soy milk formula containing isoflavones were reported in Environmental Health Perspectives in March 2010. From 50,000 participants involved in a four-year study, findings were that women who were fed soy milk in infancy had a 25 percent higher incidence of uterine fibroids by age 35.30 

Dangers of Soy Allergens

Another factor to consider when looking at soy protein is that there is actually no such thing as "soy protein" or any other "type" of protein, for that matter. Each source of protein is actually a conglomeration of several protein fractions that we lump together under their source name. Dairy protein, for example, actually describes a group of proteins that includes casein (which itself is a conglomeration of alpha caseins 1&2, beta casein, and kappa casein), alpha-lactalbumin, beta-lactoglobulin, and bovine serum albumin. Soy protein, likewise, is a mix of a number of protein fractions, although the names for the soy fractions are more utilitarian than for dairy, more prosaic if you will. Soy protein fractions include: 28 kD, 30-34 kD, 37 kD, 49 kD, and 50 kD. It's not necessary to know the names of all the different protein fractions in the different types of protein, but it is vital to know that they exist. Why? Because the different fractions have different degrees of digestibility and promote different degrees of allergic response. The prime culprit in soy, for example, is most likely 30-kD allergen (Gly m Bd 30).31 Ultimately, the quality of a protein source (and its tendency to cause allergic response) is determined by how your body handles each and every fraction in that source. With at least 16 allergenic proteins (with some estimates as high as 25 to 30), soy ranks as one of the most allergenic proteins in existence.
Mildly allergic people may have itching and a few hives, while those who are severely allergic may experience severe, life-threatening symptoms such as breathing problems or swelling of the throat. But most people fall below those two levels of response -- into the "almost" unnoticeable level.  At this level, symptoms, which may include gas, bloating, and low level irritation of intestinal tissue, are often not even identified at a conscious level and are almost never connected to the soy that causes them. The problem with low level allergic responses does not stem from taking soy occasionally, but if it is used as a regular component of the diet. Then these low level "unconscious" conditions can become chronic illness -- that magically "seems" to appear out of nowhere and for no particular reason.

Soy in the U.S. is Almost All Genetically Modified

The first applications for the development of genetically engineered soy did not even appear until 1987.  By the year 2000, over 50% of all soybeans planted in the U.S. were, according to current terminology, genetically modified organisms (GMO). By 2007, that number had soared to an astounding 91%. It's important to understand that soybeans have not been modified to improve their nutritional value, but rather to improve crop yields.  In fact, one of the primary genetic modifications is to make soybeans "Roundup Ready." Roundup is an herbicide that kills weeds. "Roundup Ready" means that the soy has been genetically modified so that it is unaffected by the herbicide. This allows farmers to spray Roundup to their heart's content to kill weeds, thus increasing farming efficiency. Unfortunately, this means that your soy comes packed with Roundup…and its genetic modification.
And as Dr. Joseph Mercola points out, not only is GM soy linked to an increase in allergies, but "the only published human feeding study on GM foods ever conducted verified that the gene inserted into GM soy transfers into the DNA of our gut bacteria and continues to function. This means that years after you stop eating GM soy, you may still have a potentially allergenic protein continuously being produced in your intestines.32" In other words, if you eat GMO soy, there is a high likelihood that you will be genetically modified too.

Conclusion

The problem is that the benefits of soy are not miraculous. Yes, if you eat small amounts of organic, fermented versions, it actually provides some substantial health benefits. But if consumed as a primary protein source in unfermented forms -- such as soy milk and tofu -- its health and safety values are much more suspect.  The dangers of soy are not overwhelming, but they cannot be ignored. I know there are soy fanatics out there -- even many who read my newsletters -- but if it were me (and it is):

• I would not consume more than one ounce of soy a day -- if at all. 
• I would eat only the fermented forms -- tempeh, natto, miso, and "real" soya sauce. 
• I would absolutely not use soy milk because it is too easy to consume too much soy that way. Personally, I now use almond milk. It's low carb, low fat, and low calorie. On the downside it's also low protein, and if you have a nut allergy, it's undoable. Other options are coconut milk and rice milk -- but I would use those in lesser amounts because of their respective fat content and carb contents. And if you opt for dairy, make sure it's organic, raw, and grass fed --if you can get it. 
• I would eat only organic soy. I would not touch the GMO version -- although that's getting harder and harder to avoid as many organic soy crops are becoming contaminated as GMO pollen spreads.33 
• I would not use soy isolate as a protein supplement. As I have said previously, my preference is for a rice/pea protein blend, although 70% hemp protein is emerging as an interesting alternative. I would even use organic, grass fed, cold processed whey before I opted for soy. (Note: although I like rice/pea protein for adults, I would not recommend it for children.) 

Again, if you choose to partake of the benefits of soy, restrict your consumption to small amounts and eat only organically grown fermented products. At least that will provide you a hedge against unignorable soy dangers.

The Health Benefits of COFFEE

Coffee is the second-most ingested beverage in the world, after water.  No airport terminal or busy street is complete, it seems, without its mandatory requisite of at least one Star Buck’s or other such coffee vendor.  But is all this coffee we are ingesting good for us, or is it damaging to our health?  That is a question most health ‘experts’ continually go back and forth on without ever reaching a consensus.  The answer, actually, lies in the kind of coffee that’s being ingested.  The fact of the matter is, organically-sourced, freshly ground, dark-roasted coffee has a myriad of health benefits and very few drawbacks.  It is only when we corrupt coffee’s valuable components through the use of pesticides and herbicides, harsh chemicals for processing and extraction, and then add to the mix processed sugars, artificial creamers, insulin-spiking syrups, and top it off with whipped cream that we change coffee from a health-boosting beverage to a health-compromising toxin. 

I personally try to stay away from ingesting too much caffeine, but when I do indulge, I make sure that I give my body something that it can use to its benefit rather than to its detriment, which is why I love JavaFit by Youngevity.  Not only is it all ORGANIC, but they also have a Multi-vitamin variety, or a multi-vitamin immune variety with Echinacea, or there’s the JavaFit Impact infused with 14 medicinal mushrooms!  And if I don’t want the caffeine, their decaffeinated version is actually healthy for you as well, using water extraction and charcoal filtration rather than toxic chemicals to provide a 99% caffeine-free final product. Great stuff!  You can go to my site to sign up for Youngevity for free and take advantage of the healthy coffees they offer as well.

But now, on to today’s article… The following is an excellent article by Dr. Mercola taken from his site www.mercola.com, a very reliable source of lots of great alternative health information, on the health benefits of drinking organic, good-quality coffee.  Lots of great information!  You can access this article (in its entirety) from the original source site here.  Enjoy!  Here’s to your health…

Mounting Evidence Suggests Coffee May Actually Have Therapeutic Health Benefits

September 16 2012

By Dr. Mercola
For years, physicians have been warning about the negative health effects of drinking coffee. You may have been told that coffee will raise your blood pressure, lead to heart disease, give you an ulcer or make you diabetic. But studies continue to roll in that caste doubt on this "common wisdom."
Certainly, like anything, coffee should not be used in excess. However, study after study has failed to prove that moderate coffee consumption increases your risk for cardiovascular disease or any other serious illness.
In fact, it's beginning to look like coffee—at least in moderation—may have a number of unrecognized health-promoting properties. As a result of the rather impressive list of therapeutic benefits, I've changed my recommendations about coffee.
One of the latest studies, published in April 2012 in the American Journal of Clinical Nutrition¹, confirms earlier studies that coffee may actually reduce your risk for developing type 2 diabetes.
Regardless of traditionally ominous warnings that coffee should be avoided, it's being consumed in massive quantities worldwide. Although it's inarguable now that coffee does have therapeutic benefits, if you are dousing your cup of Joe in creamer, sugar, and other sweeteners and flavorings, you are missing out on the therapeutic benefits and potentially harming your health.
Please understand that I am not changing my position to justify a "bad" habit. I personally have never enjoyed the taste of coffee and have had less than five cups my entire life and those were used therapeutically to compensate for jet lag.

Could Coffee Really be GOOD for You?

My understanding of coffee's virtues was greatly enhanced by my interview with Ori Hofmekler, author of The Warrior Diet and Unlocking the Muscle Gene, who has researched coffee extensively. Ori explained how coffee, when consumed in the right way, can be used effectively as part of your overall health and fitness plan.
Although organic coffee as a whole food may be therapeutic, caffeine in isolation can be quite toxic. The natural blend of polyphenol antioxidants (including chlorogenic acids), bioflavonoids, vitamins and minerals in coffee beans all work together to help neutralize the harsher effects of the caffeine². There are literally thousands of different natural chemical compounds in your brew, and science now suggests the synergy between them can pack a nice nutritional punch.
With all of these compounds, you might wonder if there are any that have undesirable health effects. Yes, there are. But as I mentioned earlier, these are more concerning if ingested in isolation, as opposed to being consumed as part of the whole food.

What about the Caffeine?

Caffeine is the most widely used drug in the world and can be helpful or harmful, depending on how it's used. Caffeine provides a "lift" by blocking the normal action of adenosine. Adenosine normally slows down your brain's activity and induces sleepiness. Some people are caffeine sensitive and don't tolerate it well, or have problems sleeping if they have caffeine too late in the day.
Caffeine levels vary depending on type of bean, roast, grind, and brewing method. Contrary to popular belief, darker roasts typically contain less caffeine than lighter roasts due to the prolonged heat breaking down more of the caffeine molecules. Bean species also differ widely in their naturally occurring concentrations of caffeine. Additionally, drip coffee actually has more caffeine than espresso because the brew time is much longer. And in general, the finer the grind, the higher the caffeine in the coffee. So, you might want to vary some of these factors if you experience a reaction, like switching from drip coffee to espresso, or changing brands.
If you have an issue with decreased adrenal function, use coffee with care, as it can be hard on your adrenal glands. Coffee also has a diuretic effect, so if you have problems with electrolyte imbalance, you might want to avoid it.
If you have any negative reactions to coffee, caffeine isn't always the culprit. You could be sensitive to some of the burnt sugars or oils produced during the roasting of the beans, rather than the caffeine. People experience symptoms such as stomach cramping, heart palpitations and other autonomic symptoms, and these symptoms are usually interpreted as caffeine sensitivity when they are actually more of a food intolerance. There is also the possibility of mold or other contaminants triggering an allergy (as coffee is a dried food), so you want to make sure your coffee is of the highest quality and meticulously produced.
But as a whole, if you're healthy, coffee is pretty well tolerated and the positive effects seem to outweigh the negative ones for most people. Please note that I still recommend women completely avoid using caffeine while pregnant.

The List is Growing of Health Benefits from Coffee

The following is a summary of some of the more recent research that supports coffee's health benefits.

Type 2 Diabetes	A Japanese study in 20103 revealed that coffee consumption exerted a protective effect against type 2 diabetes; further confirmed by 2012 German study, published in the American Journal of Clinical Nutrition. Researchers have also found that coffee doubles glucose intake, which will greatly reduce blood glucose levels.
Parkinson's Disease	Coffee may significantly cut your risk of Parkinson's disease4. In fact, coffee is so preventative against Parkinson's that drug companies are designing experimental drugs that mimic coffee's benefits to your brain5
Alzheimer's Disease	A 2011 study6 revealed that a yet unidentified mystery ingredient in coffee interacts with the caffeine to help protect you from Alzheimer's disease
Prostate Cancer	A large 2011 study7 of nearly 50,000 men found men who drank six cups of coffee per day had 60 percent lower risk of lethal prostate cancer, and those who drank three cups per day had a 30 percent lower risk
Liver Cancer	A Japanese study8 found those who drank coffee daily, or close to it, had about half the risk of hepatocellular carcinoma (HCC), a type of liver cancer, than people who never drank coffee; coffee is also associated with less severe liver fibrosis, lower levels of fat in your liver, and lower rates of hepatitis-C disease progression9
Kidney Cancer	Coffee consumption may be associated with decreased risk of kidney cancer10
Colorectal Cancer	A 2007 study11 suggested coffee consumption may lower colon cancer risk among women
Heart Rhythm Problems	A study showed moderate coffee drinking reduces your chances of being hospitalized for heart rhythm problems12
Pulmonary Function	A 2010 study13 revealed a beneficial effect of coffee on the pulmonary function of nonsmokers
Stroke	A 2011 study14 found that women who drank more than one cup of coffee per day had about a 25 percent lower risk of stroke than women who drank less; a 2009 study15 found women who drank four or more cups of coffee per day reduced their stroke risk by 20 percent
Gastrointestinal Flora	A study16 in 2009 showed coffee produced an increase in the metabolic activity and/or numbers of Bifidobacterium, which are beneficial bacteria in your gut

There are many more studies with positive findings—in fact, too many to list. Not every single study shows coffee to be beneficial, but the majority are quite positive, suggesting that coffee has been unfairly maligned. There is strong evidence coffee can help stabilize your blood glucose level and may even help curb sugar cravings. Caffeine binds to your opioid receptors, which essentially prohibits you from craving something else, such as sugar.
Research also shows that coffee triggers a mechanism in your brain that releases a growth factor called Brain-Derived Neurotrophic Factor (BDNF). BDNF activates brain stem cells to convert into new neurons, and also expresses itself in your muscles. It does this by supporting the neuromotor, which is the most critical element in your muscle. Without the neuromotor, your muscle is like an engine without the ignition. Neuromotor degradation is part of the process underlying age-related muscle atrophy. Essentially, caffeine from natural whole coffee may help keep your brain and muscle tissue young.

When to Drink Coffee for Maximum Benefit

According to Ori Hofmekler's extensive research, coffee increases your metabolism by up to 20 percent. I've previously discussed the benefits of exercising on an empty stomach. But coffee can actually be quite beneficial if consumed before exercise. Ori states:
"Coffee before training allows you fast energy to initiate your workout. For people who train in the morning, having coffee before training is a great advantage."
However, coffee is a potent substance and should be used only in moderation—without sugar. Ori recommends having just one cup of organic coffee or one shot of espresso in the morning or before training, and that's it for the day. If you exercise in the morning, have your coffee prior to your workout, NOT after. Consuming coffee after your workout interferes with your body's muscle-building mechanism. Again, your body can handle whole, fresh organic coffee because it doesn't hit your system the way synthetic caffeine does. But you don't want to go overboard.

Dark Roast Coffee may be Superior to Light Roast

When it comes to the health benefits of organic whole-bean black coffee, the darker the roast, the better.¹⁷ It's often the case that foods with the darkest pigments also offer the most robust benefits to health, and dark roast coffee, such as French or Italian Roast, or roasts used to make espresso or Turkish coffee, are no exception.
Roasted coffees are higher in neuroprotective agents than green (unroasted) coffees. A new study in Molecular Nutrition & Food Research¹⁸ found that dark roast coffee restored blood levels of the antioxidants vitamin E and glutathione more effectively than light roast coffee. The dark roast also led to a significant body weight reduction in pre-obese volunteers, whereas the lighter roast did not. Other studies have shown that dark roast coffee produces more of a chemical called N-methylpyridinium, which helps prevent your stomach from producing excess acid, so darker roast coffee may be easier on your stomach than lighter roast coffee.¹⁹

Coffee Quality is Key: Four Tips to Remember

When it comes to achieving any therapeutic benefits from coffee, only quality coffee will do. You can find a great deal of information at Coffee & Conservation²⁰. Here are five primary considerations:

• Choose Organic: Coffee beans are one of the most heavily sprayed crops with pesticides. So, you should select only coffee beans that are certified organic. Remember, you will obliterate ANY positive effects if you consume coffee that's been doused in pesticides or other chemicals. Whenever possible, purchase sustainable "shade-grown" coffee to help prevent the continued destruction of our tropical rain forests and the birds that inhabit them. There are many who say shade grown coffee tastes better as well.
• Whole Bean: You'll want to purchase whole bean coffee that smells and tastes fresh, not stale; if your coffee does not have a pleasant aroma, it is likely rancid. Grind it yourself to prevent rancidity as pre-ground coffee may be rancid by the time you get it home.
• Drink it Black: If you're interested in the health benefits, drink your coffee black, without sugar or cream or flavorings. Add sugar and you'll certainly ruin any of the benefits discussed above by spiking your insulin levels, which contributes to insulin resistance. Make sure the water you're using is pure.
• Coffee Filters: If you use a "drip" coffee maker, be sure to use non-bleached filters. The bright white ones are chlorine-bleached, and some of this chlorine will leach from the filter during the brewing process. Bleached filters are also notoriously full of dangerous disinfection byproducts, such as dioxin.
• Coffee Mugs: Please be careful about the container you use. Avoid plastic cups as the BPA will leach into your drink, and also avoid Styrofoam cups that can leach polystyrene molecules. Your best bets include glass and ceramic travel mugs.

Take a Crack at Roasting Your Own

If you want ultimate control over the quality of your coffee, as well as great cost savings, you may want to check into roasting your own beans. Many places are now offering dried organic green coffee beans for sale at less than half the cost of roasted. This can amount to a huge savings over grocery store prices—and is certainly more cost effective than daily visits to your local coffee house, even after the cost of a small home roasting machine is factored in. Your coffee will be fresher and the nutritional benefits more dependable. And it's fun!
Roastmasters²¹ is a popular online resource for information about home coffee roasting and supplies. If you follow the guidelines above, I see no reason why coffee cannot be a sensible and even therapeutic part of your diet.

Statin drugs are among the most highly prescribed drugs on the market, and also the most harmful and deadly.  According to Dr. David Brownstein, M.D., from his book "Drugs that Don't Work and Natural Therapies That Do," cholesterol serves five extremely, massively important functions in the human body:
1)  Cholesterol is a precursor to Vitamin D.  Without cholesterol, "no Vitamin
     D will be produced in the body!" (p. 38)
2)  EVERY CELL in the human body requires cholesterol as a part of its integral
     structure. "Cholesterol is the 'glue' that holds the entire lipid cell layers 
     together." (p. 39)
3)  Cholesterol, being the main ingredient in bile, is "necessary for the proper
     absorption and digestion of fats and minerals." (p. 38) And I might add,
     therefore, for the proper absorption of our fat-soluble vitamins A, E, D,
     and K.
4)  Cholesterol is a key component of the myelin sheath that covers and 
     protects every one of our nerve cells.  (Know anyone with MS, Parkinson's,
     or Alzheimer's?  Get them on a HIGH cholesterol diet right away!)
5)  Low cholesterol levels have been associated with lowered immune 
     response and fewer circulating immune cells!
And a 6th very important role of cholesterol, that perhaps appears in a later section of Dr. Brownstein's book, which Pharmacist Ben of "The Bright Side" radio program on GCNlive.com often talks about:
6)  cholesterol is a precursor of all of our sex hormones--estrogen, proges-
     terone, and testosterone!

So, cholesterol is NOT to be feared!  It is an essential part of every aspect of our biological make-up and required for proper functioning!  Now granted, there is such a thing as 'high cholesterol', but cholesterol is NOT the problem. High cholesterol (above 240 or 250) is merely the warning light on your dashboard letting you know that something is wrong, and that 'something' is systemic inflammation somewhere within the body.  Cholesterol is merely doing its job in patching things up and keeping you alive!  The way to correct it is to address the inflammation which is at the ROOT of the elevated cholesterol, and you can do that easily by taking a good quality Niacin (Vitamin B3) supplement (like that found in Youngevity's Beyond Tangy Tangerine or their CardioFx capsules), as well as a high quality EFA (essential fatty acid) supplement, such as Youngevity's Ultimate EFAs, plus a good antioxidant supplement such as turmeric, quercetin, or resveratrol, all of which are found in Youngevity's Cell Shield RTQ.  All of these can be purchased by signing up and then buying them wholesale here.

The following is a very good article on how LOW cholesterol can actually HARM your health, taken from a very good website www.greenmedinfo.com.  If you wish to access the original source of this article, you may find it here.  Enjoy, and go have a couple eggs once you're through reading!*...

How LOW Cholesterol Can Harm Your Health

Posted on:

Wednesday, September 5th 2012 at 5:00 am

Written by:

Sayer Ji, founder

You've heard for decades about the dangers of high cholesterol, but did you know that LOW cholesterol can lead to violence towards self and other, and has been linked to premature aging, death and other adverse health effects?
In a world gone mad with anti-cholesterol anxiety, and where gobbling down pharmaceuticals designed to poison the body into no longer synthesizing it is somehow considered sane behavior, it is refreshing to look at some of the research on the health benefits of cholesterol, or conversely, the dangers of low cholesterol.

Benefits of Cholesterol

• Cholesterol Is Needed To Prevent Aggression: It has been known for almost 30 years that low serum cholesterol levels are associated with habitually violent tendencies of homicidal offenders under the influence of alcohol.[i] Since then, there are at least 8 other studies that have either confirmed or explored the cholesterol-violence link, including both violence towards self and other.  One of the possible explanations for this association was discussed in an article published in the British Journal of Psychiatry in 1993: "One of the functions of serotonin in the central nervous system is the suppression of harmful behaviour impulses...Low membrane cholesterol decreases the number of serotonin receptors. Since membrane cholesterol exchanges freely with cholesterol in the surrounding medium, a lowered serum cholesterol concentration may contribute to a decrease in brain serotonin, with poorer suppression of aggressive behaviour".[ii] Not surprisingly, several reports have now surfaced on cholesterol-lowering statin drugs contributing to irritability and/or aggression.
• Cholesterol Is Needed To Fight Cancer: The inverse relationship between cholesterol levels and the risk for a variety of cancers, and mortality associated with cancer, has been known about since the late 80's.[iii] Since then, the cholesterol-cancer connection has been confirmed over and over again. It is to be expected, therefore, that statin drug use would be linked with increased cancer incidence, which indeed it is.[iv] Even when you take so-called "bad" LDL-cholesterol and administer it to a culture of highly malignant, multi-drug resistant leukemia cells, the cells lose their resistance to chemotherapy. Not exactly what can be characterized as a "bad" substance, now is it? [v]
• Cholesterol Is Needed To Prevent Hemorrhagic Stroke:  There are two types of stroke: 1) Ischemic, associated with lack of blood flow and oxygen to the brain 2) Hemorrhagic, associated with the rupture of a blood vessel in the brain, and bleeding. The risk for the former, in theory, could be raised in the presence of excessive oxidized cholesterol. However, it is the risk for the second, hemorrhagic stroke, which is increased when cholesterol levels are low. Noted as far back as 1994 in the British Medical Journal, in an article titled, "Assessing possible hazards of reducing serum cholesterol," researchers found "The only cause of death attributable to low serum cholesterol concentration was haemorrhagic stroke."[vi]  Other studies can be viewed that confirm this association on our stroke-cholesterol link page.
• Cholesterol Is Needed for Memory:  Low HDL cholesterol has been identified as a risk factor for deficit and decline in memory in midlife.[vii] Even in Parkinson's disease, higher total serum cholesterol concentrations are associated with slower clinical progression of the disease.[viii] Statin drugs, which inhibit the production of cholesterol, hence severely affecting the brain, are now required by the FDA to display the black box warning that they may adversely affect the memory.[ix] We have indexed over 50 studies from the National Library of Medicine's bibliographic database, Medline, on the neurotoxicity of statin drugs, with six of these specifically addressing statin-induced memory impairment.
• Cholesterol is Needed for Longevity: In a fascinating study published in PLoS in 2011, telomere length – the shoestring cap-like ends of the chromosomes which prevent DNA damage associated with cellular aging – was linked to higher LDL and total cholesterol levels. The longer the length of these protective caps, the higher the cholesterol.[x]  Indeed, several studies indicate that lower cholesterol is associated with increased mortality.
• Cholesterol Helps Us Fight Infection: It has been observed that a cholesterol-rich diet improves patients with tuberculosis, leading researchers to suggest "cholesterol should be used as a complementary measure in antitubercular treatment."[xi] Cholesterol-lowering drugs, incidentally, exhibit immunosuppressive and potent immunotoxic properties, likely in part due to their cholesterol depleting effects.

Given that cholesterol is essential for all animal life and that each cell is capable of synthesizing it from simpler molecules, we should not be surprised by examples provided above of cholesterol's significant health benefits.  Nor should it be surprising that cholesterol-lowering drugs have over 300 adverse health effects.  For now, suffice it to say, that conventional medical practice would do well to receive instruction from basic principles of biology, rather than simply the drug-company marketing copy it increasingly falls prey to.

---

Resources

• [i] M Virkkunen. Serum cholesterol levels in homicidal offenders. A low cholesterol level is connected with a habitually violent tendency under the influence of alcohol. Neuropsychobiology. 1983 ;10(2-3):65-9. PMID: 6674827

• [ii] K Hawthon, P Cowen, D Owens, A Bond, M Elliott. Low serum cholesterol and suicide. Br J Psychiatry. 1993 Jun ;162:818-25. PMID: 7980726

• [iii] P Knekt, A Reunanen, A Aromaa, M Heliövaara, T Hakulinen, M Hakama. Serum cholesterol and risk of cancer in a cohort of 39,000 men and women. J Clin Epidemiol. 1988;41(6):519-30. PMID: 3290396

• [iv] GreenMedInfo.com, Focused Articles: Cancer-Statin Drug Link.

• [v] Yu Shu, Hu Liu. Reversal of P-glycoprotein-mediated multidrug resistance by cholesterol derived from low density lipoprotein in a vinblastine-resistant human lymphoblastic leukemia cell line. Biochem Cell Biol. 2007 Oct;85(5):638-46. PMID: 17901905

• [vi] M R Law, S G Thompson, N J Wald. Assessing possible hazards of reducing serum cholesterol. BMJ. 1994 Feb 5;308(6925):373-9. PMID: 8124144

• [vii] Archana Singh-Manoux, David Gimeno, Mika Kivimaki, Eric Brunner, Michael G Marmot. Low HDL cholesterol is a risk factor for deficit and decline in memory in midlife: the Whitehall II study. Arterioscler Thromb Vasc Biol. 2008 Aug;28(8):1556-62. Epub 2008 Jun 30. PMID: 18591462

• [viii] Xuemei Huang, Peggy Auinger, Shirley Eberly, David Oakes, Michael Schwarzschild, Alberto Ascherio, Richard Mailman, Honglei Chen, . Serum Cholesterol and the Progression of Parkinson's Disease: Results from DATATOP. PLoS One. 2011 ;6(8):e22854. Epub 2011 Aug 11. PMID: 21853051

• [ix] Weeks MD, Black box warning changes for statin drugs, March 4^th, 2012

• [x] Paul G Shiels, Liane M McGlynn, Alan Macintyre, Paul C D Johnson, G David Batty, Harry Burns, Jonathan Cavanagh, Kevin A Deans, Ian Ford, Alex McConnachie, Agnes McGinty, Jennifer S McLean, Keith Millar, Naveed Sattar, Carol Tannahill, Yoga N Velupillai, Chris J Packard. Accelerated Telomere Attrition Is Associated with Relative Household Income, Diet and Inflammation in the pSoBid Cohort. PLoS One. 2011 ;6(7):e22521. Epub 2011 Jul 27. PMID: 21818333

• [xi] Carlos Pérez-Guzmán, Mario H Vargas, Francisco Quiñonez, Norma Bazavilvazo, Adriana Aguilar. A cholesterol-rich diet accelerates bacteriologic sterilization in pulmonary tuberculosis. Chest. 2005 Feb;127(2):643-51. PMID: 15706008

Sayer Ji is the founder and director of GreenMedInfo.com and co-author of the book The Cancer Killers: The Cause Is The Cure with New York Times best-seller Dr. Ben Lerner and Dr. Charles Majors. His writings and research have been published in the Wellbeing Journal, the Journal of Gluten Sensitivity, and have been featured on Mercola.com, NaturalNews.com, Reuters.com, GaryNull.com, and Care2.com. Check out his newest project: Dr. Gourmet.

18 Causes of Mineral Depletion and Deficiency

In order for our bodies to carry out the trillions of biochemical reactions that are required to function on a day to day basis, we require 16 vitamins, 12 amino acids, 60 minerals, and 3 EFAs in proper proportion and quantity in bioavailable form.  To do this would require the intake of the right combination of 15-25 different plants in proper amounts in order to satisfy these requirements.  Unfortunately, most Americans cannot even name 25 different plants, let alone ingest them on a daily basis; and NO, French fries, onion rings, and potato chips do not qualify. 
 
Most people are completely unaware of just how detrimental the lack of even one of these vitamins and vital minerals can be for the human body.  We stuff our faces with dead, processed, mineral and vitamin-deficient, nutritionally-void foods, full of man-made chemicals, pesticide residues, plasticisers, HFCS, artificial colorings, flavorings, and preservatives, MSG, aspartame, hormone-mimickers, and GMO to top it off; and we wonder why we become chronically ill!  It's not just a cute 'saying'!  We truly ARE what we eat!
 
The following is an excellent article by April McCarthy taken from the website www.preventdisease.com that does an exquisite job of laying out, briefly and succinctly, the importance of some of our body's key minerals and electrolytes (Ca, Mg, Zn, Se, Cu, Na, K,...) and 18 ways in which we may be unwittingly depleting our land and our bodies of these most important substances.  You may go to the original source of this article by going here.  Read on for some life-enhancing and possibly life-saving information...
 

Sept 7, 2012 by APRIL McCARTHY

18 Causes of Mineral Depletion

Minerals play a critical role in our bodies and they have specific cofactors that help them to work properly so that everything we eat is perfectly assimilated. Mineral deficiency is quite common all over the world, in part because of modern-day living. Our soil has been depleted of minerals, resulting in fewer mineral-rich types of produce on supermarket shelves. Here are 18 common causes of mineral depletion.

The Importance of Minerals

Magnesium is a vitally important mineral to good mental health. The lack is also one of the most common physical causes of depression. The lack of magnesium is also responsible for anxiety, agitation and even hallucinations. The other most well-known and important minerals needed to prevent (and sometimes treat) depression include calcium, zinc, iron, manganese and potassium. Each mineral has its own purpose.

Magnesium supports bone mineralization, protein building, muscular contractions, nerve impulses, and boosts immunity.

Calcium is responsible for the growth and health of bones and teeth and aids in blood clotting.

Zinc produces genetic material and protein, transports vitamin A throughout the body, and is responsible for taste perception, wound healing, sperm production and normal fetal development.

Iron is a part of hemoglobin, a protein which carries oxygen through the body's cells.

Manganese facilitates cell responses, though it is the mineral scientists know the least about. It works with enzymes and is essential for many body functions, but how it is done remains somewhat misunderstood.

Lastly, potassium maintains the body's fluid and electrolyte balance and helps with muscle contractions, cell health and nerve impulses.

18 Causes of Mineral Depletion

1. Soil Depletion -- This is the number one reason that most people are mineral deficient. Soil depletion has been well documented since the US Senate made their study back in 1936. Even organically grown vegetables are lacking in minerals -- organic farming only addresses the pesticide/chemical issues most typically. The best way to get mineral rich grown fruits and vegetables is through bio-dynamic produce, local CSA’s that practice crop rotation and soil supplementation through compost and other means, and of course growing your own garden you can work on the integrity of the soil. Not to mention, the animals we consume also need to be raised on good quality pastures with good soil conditions as well.

2. Antacids & Acid blockers -- deplete calcium, but often people are unaware as testing is done on blood levels and only 1% of the calcium in the body is in the blood. This doesn’t indicate the loss in the bones/tissues. Antacids/Acid Blockers contain aluminum hydroxide which prevents the absorption of calcium from the intestinal tract.

3. Low Stomach Acid/Hypochlorhydria -- the body needs appropriate stomach acid in order to break down minerals, namely calcium. Also, low stomach acid can be a sign of low zinc because zinc is needed in the body to help produce stomach acid.

4. Cortisone -- used for pain and inflammation can contribute to severe calcium loss with prolonged use. It also depletes potassium.

5. Pharmaceutical Drugs -- this is too vast to go into, suffice it to say all drugs deplete the body of a vast amount of nutrients.

6. Birth Control Pills -- deplete magnesium and zinc, along with numerous other vitamins. And since they have a direct impact on our hormones this also plays with our ability to get the minerals needed. They cause excess copper in the body, which can be toxic, this is why zinc becomes depleted as these two minerals are antagonistic to each other.

7. Coffee -- calcium/magnesium are lost in our urine with coffee. It’s a diuretic. You will be losing potassium and sodium as well. The same goes for caffeine in general.

8. Alcohol -- speeds up the excretion of magnesium through the kidneys. It can also deplete, calcium, zinc, iron, manganese, potassium and chromium.

9. Soda consumption -- contains excess phosphorous which leads to reduced body storage of calcium because they compete for absorption in the intestines. Soda also causes potassium loss.


10. Sugar- for every molecule of sugar our bodies use 54 molecules of magnesium to process it. Insulin surges use up our zinc. Sugar also depletes magnesium, potassium and robs your bones of minerals in general. A high sugar diet results in increased losses of chromium through the urine.

11. Excess Insulin- causes calcium to be retained by the body through re-absorption by the kidneys.

12. Excess Estrogen -- decreases calcium excretion. Same effects as birth control also apply.

13. Hyperthyroidism- causes increased calcium losses and increased calcium resorption from the bone. Creates the need for more magnesium. Often more copper is needed, along with iodine. Perhaps it would be better stated that deficiencies of selenium play a role in low thyroid hormone production

14. The Standard American Diet (S.A.D diet) -- the typical diet of minimal fresh foods, higher amounts of refined and processed foods, foods grown on poor/depleted soils, excess phosphorous in these foods depletes calcium and has been shown to cause bone loss. Magnesium and chromium, (and all minerals really) are also lost in processing and due to poor soil.

15. Excess Grains- phytic acid binds with the minerals in the intestine and blocks absorption, causing them to be excreted unused.

16. Dietary Insufficiency -- source of food, how it’s prepared, is it processed or whole real natural foods. And of course, was the food raised properly on mineral rich soils.

17. Heavy Metal Toxicity-

- Mercury -- amalgam fillings, in certain fish, vaccines. Blocks magnesium and zinc. Mercury binds with magnesium and renders it void. Supplementing won’t be enough, must detoxify the metals.
- Aluminum -- Antacids/Anti-perspirants/Cosmetics -- aluminum foil -- aluminum penetrates the blood brain barrier and is very difficult to detoxify. Impedes the utilization of calcium/magnesium/phosphorous. Neutralizes pepsin.
- Lead -- binds with calcium and makes it unusable for the body.

18. Radiation - any type of electromagnetic (EMF) frequency has an effect on the bodies ability to absorb and assimilate minerals. Exposure to EMF on a daily basis can reduce certain minerals in the body by almost 15%.

The best way to ensure you are getting a wide array of minerals is by a whole foods, properly prepared nutrient dense diet. Understanding traditional foods and what our ancestors and indigenous tribes and cultures ate throughout history can really help us in our modern day peril of industrialized processed foods and depleted soils. It is critical in my opinion to learn how to make mineral rich bone broth and consume it regularly. This is one of the absolute best options and most absorbable forms available to us. Mineral rich salts are another great source. Our water used to be the best source, but nowadays our waters are so polluted that is not the best option anymore.

Today's vegetables might be larger, but if you think that means they contain more nutrients, you'd be wrong. Donald R. Davis, a former research associate with the Biochemical Institute at the University of Texas, writes that jumbo-sized produce contains more "dry matter" than anything else, which dilutes mineral concentrations. In other words, when it comes to growing food, less is more. Scientific papers have cited one of the first reports of this effect, a 1981 study by W.M. Jarrell and R.B. Beverly in Advances in Agronomy, more than 180 times since its publication, "suggesting that the effect is widely regarded as common knowledge."

Less studied, though, is the "genetic dilution effect," in which selective breeding to increase crop yield has led to declines in protein, amino acids, and as many as six minerals in one study of commercial broccoli grown in 1996 and '97 in South Carolina. Because nearly 90% of dry matter is carbohydrates, "when breeders select for high yield, they are, in effect, selecting mostly for high carbohydrate with no assurance that dozens of other nutrients and thousands of phytochemicals will all increase in proportion to yield."

On the "Industrialization" of Agriculture: Thanks to the growing rise of chemical fertilizers and pesticides, modern crops are being harvested faster than ever before. But quick and early harvests mean the produce has less time to absorb nutrients either from synthesis or the soil, and minerals like potassium (the "K" in N-P-K fertilizers) often interfere with a plant's ability to take up nutrients. Monoculture farming practices - another hallmark of the Big Ag industry - have also led to soil-mineral depletion, which, in turn, affects the nutrient content of crops.

The excessive use of resources, industrial development, erosion, irrigation, drainage of wetlands, deforestation and mining for oil and minerals are other broader perspectives on why mineral depletion exists. Addressing these problems will be one of the biggest challenges for humanity in the next few decades.

Sources:
time.com
divinehealthfromtheinsideout.com
ehow.com
wiki.answers.com

April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.