Is Vitamin C Really Good For You?

Chances are good that we have all heard about the benefits of vitamin C in the diet. This water-soluble vitamin, also known as ascorbic acid, is a primary antioxidant that is essential in the prevention of scurvy. It is also necessary for tissue growth and for blood vessel health, for the formation of collagen (the connective tissue in skin, ligaments, and bones), and wound healing. Additionally, vitamin C assists in the absorption of calcium and iron, the utilization of folic acid, and gives antioxidant protection to the eye.

In short, it is a pretty phenomenal vitamin that we just cannot do without.

Although vitamin C can do a lot, there are still some gray areas as to its full capabilities. For instance, the idea that vitamin C can assist in prevention of the common cold is still undergoing debate. According to Mayoclinic.com, scientific studies generally indicate that, as far as the prevention of the onset of cold symptoms, that vitamin C may not be fully up to the task.

What many of us may not be aware of, however, is vitamin C’s role in memory and concentration. Since vitamin C is a powerful antioxidant, it provides protective support for the body against free radicals—even those that can adversely affect the brain.

The fact is that vitamin C plays an important role in the synthesis of neurotransmitters, which are critical to brain function. Vitamin C specifically has an effect on the neurotransmitter norepinephrine, which affects parts of the brain where attention and response actions are governed.

Great sources of vitamin C include citrus fruits and their juices; papayas; hot chili peppers; bell peppers; broccoli, potatoes, dark leafy greens; kale; red cabbage; cauliflower; cantaloupe; sweet potatoes; and Brussels sprouts.

With all the amazing benefits from vitamin C, be sure that you get sufficient amounts in your diet.

And don’t forget—it can also help your memory and concentration!

Check out the Vitamin Code in the web store now!Check It Out!

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If you don't want to do that then use the coupon code ettlt10 and get 10% off today. Did I mention that we offer free shipping on everything?! 

Get your order in by December 18th to have your products for Christmas, you can also get gift certificates for training. These are both great gift ideas, you are giving health with the training and life with the living product from the web store.

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Its that time of year again

If you are looking to get sick let me tell you how to do it!

First eat lots of bad food like potato chips, donuts, pork, conventional milk, or any thing artificial. There are so many foods that will impair your immune system, but thats not the only thing that will cripple your immune system.

Second ,eating out of a set schedule or not at all.

Third, eating to much or to late. 

Fourth, taking any medication. 

What you will want to do to increase your odds of getting sick is eat all this and more. What happens when you do this?

Let me tell you, all of your bodies energy that is naturally created by the good foods that you eat, the raw fruits and vegetables is going to be used to digest your food. So you are pulling vital energy away from your immune system to eat to your taste and pleasure not to live. 

This is so commonly the case and most people think it has to be a virus that they have come in contact with recently, when thats not the case at all. Your body stores things all of the time especially foreign substances including dead or bad bacteria. This sits around till your body is forced to push it out or use it, either way you will not like the results. 

Sticking to a schedule when eating and then eating raw easily digestible food will help you to stay well and maximize your health not to mention aid in boosting your energy and your immune system. If you are trying to lose weight then it is especially beneficial for you too.

Some other things you can do is take Probiotics found in the web store as well as some immune support teas and supplements also found in the web store.

www.nashvillenutritionals.com

What You Need To Know About Tyson Chicken

Tyson Foods, the world's largest meat processor and the second largest chicken producer in the U.S., has admitted that it injects its chickens with antibiotics before they hatch and then labels them as raised without antibiotics.

The U.S. Department of Agriculture (USDA) has told Tyson to stop using the antibiotic-free label, but the company has sued for the right to keep using it.

Poultry farmers regularly treat chickens and other birds with antibiotics. But scientists have become increasingly concerned that the routine use of antibiotics in animal agriculture may accelerate the development of antibiotic-resistant bacteria.

After Tyson began labeling its chicken antibiotic-free, the USDA warned the company that such labels were not truthful, because Tyson regularly treats its birds' feed with bacteria-killing ionophores. Tyson argued that ionophores are antimicrobials rather than antibiotics, and are not used on human patients. Tyson suggested a compromise which was eventually accepted by the USDA -- they would use a label reading "raised without antibiotics that impact antibiotic resistance in humans."

Tyson's competitors: Perdue Farms Inc., Sanderson Farms Inc. and Foster Farms sued, and in May 2008, a federal judge ruled in their favor and told Tyson to stop using the label. Not long after, USDA inspectors discovered that in addition to using ionophores, Tyson was regularly injecting its chicken eggs with gentamicin, an antibiotic that has been used for more than 30 years.

The agency told Tyson that based on the new discovery, it would no longer consider the antibiotic-free label "truthful and accurate." Tyson objected again, claiming that because the antibiotics are injected before the chickens hatched, the birds can truthfully be said to be "raised without antibiotics." Tyson has filed a lawsuit against the USDA, claiming that the agency had improperly changed the definition of "raised without antibiotics" to include the treatment of eggs.

Sources:

• Natural News November 9, 2008

A Meal Fit For A Pilgrim

Most of us will be sitting down to a Thanksgiving meal this week, but have you ever wondered how our traditional Thanksgiving meal stacks up against what was eaten at the first Thanksgiving? You might be surprised and it might sound a little extreme-- even in a day and age when we have extreme eating on the cable sports network.

Our national Thanksgiving holiday has its roots in the 1621 fall feast that took place between the Pilgrims and the Wampanoag Native Americans in celebration of the colony’s first successful harvest. It was no small event, either. In fact, there are accounts that this first feast included all the Pilgrims, ninety of the Wampanoag, and it went on for three days.

But what was on the menu? Historians are not completely sure what was on the menu beyond venison and wild fowl. One thing they are sure of, however, is that it was not the sweet potatoes, cranberry sauce, pumpkin pie, mashed potatoes, dressing, and all the trimmings that usually accompany our modern day repast. Instead, the first Thanksgiving meal probably included venison, ducks, geese, swans, and wild turkey as well as maybe seal, lobster, eel, fish and crabs—and maybe some corn and wheat.

Vegetables probably didn’t make the menu, though, because vegetables weren’t big in the 17th century and for the Pilgrims, it would also have depended on what vegetables were in season. When vegetables were in season, however, they may have had beans, onions, carrots, and peas—although this is not confirmed.

They probably didn’t have much in the way of sweets, either. They brought some sugar with them on the Mayflower, but the supply had diminished by the time of their first Thanksgiving meal, so sweets would not have been included. (Besides, the pilgrims didn’t have ovens, either, so pies, cakes, and bread were not on the menu.)

So much for that pumpkin pie…

What they did have, surprisingly, was a lot of spices in their food—not bland food like many might imagine. They used herbs, cinnamon, ginger, nutmeg, pepper, and dried fruit in their wares.

In short, their Thanksgiving meal was high in meat dishes—which offered great sources of healthy protein and fats and was low in carbs, including sugars. They probably could have used a few more vegetables, but, times being what they were, that was not the case.

Nowadays, however, our Thanksgiving meals are usually high in carbs and unhealthy fats and can also pack in between 2,000 to 3,000 calories for just that one meal-- which is more calories than most people should have for an entire day. Now that’s what I would call extreme eating.

And while I am not advocating adding seal or even fish to your holiday menu, maybe this Thanksgiving dinner we can take a hint from the Pilgrims and eat more of the healthy proteins and fats (yes, fats) and scale back on the carbs and sugars.

Why Raw Vitamins?

Imagine yourself 100 years ago describing the latest craze in health and nutrition, the “RAW” food movement, with someone living at that time. RAW Foods are natural, uncooked, untreated, unadulterated — NO BINDERS and NO FILLERS. Right after you finished sharing what you consider a groundbreaking concept of consuming foods in their natural state with that person, they would most likely stare at you and tell you that you just described the way they eat every day. What is now considered unique and advanced was for our ancestors the norm.

In today’s modern system of agriculture, the use of pesticides, herbicides, fungicides and chemical fertilizers allows the average acre of farm land to yield more food than that same acre would have 50 years ago. The flip side of that is due to all of those chemicals, our food is not as nutrient dense as it once was. A comparison of U.S. Department of Agriculture food composition tables from the 1960s and 1970s to the present day reveals that the vitamin and mineral content of the nation’s breadbasket has declined 25 percent to 50 percent in just the last generation.

Our food is less nutritious coming off the farm. This fact is made much the worse when you consider what we do to our food after it leaves the farm. In the name of convenience, safety and even marketing, we subject that food to processing such as irradiation, chemical preservation, heating and treating. Food is created solely based on how well it can be packaged, shipped and sold and not in terms of the nutrition it should be providing. This whole concept supports the maxim that we are overfed and undernourished.

In order to overcome the “nutritional gap” created by an increasingly under-nutritious food supply, many people turn to multivitamins. Unfortunately most multivitamins are chemically isolated, synthetic versions of vitamins and minerals found in food. They are inorganic, lifeless.

We’ve replaced food with an anti-food. Until the Vitamin Code™, there have been few options available for those who wish to supplement with a RAW, living multivitamin. The Vitamin Code represents the next breakthrough in multivitamins.

The RAW Factor
The magic of RAW food is truly found in its simplicity. When you eat a food that is uncooked, untreated, and unadulterated, you are eating that food in harmony with nature’s intention and your body’s design. RAW food enthusiasts will tell you that there are many benefits derived from eating RAW.

When you consume RAW foods you are consuming all of the vitamins, minerals, enzymes, probiotics and phytonutrients contained therein. Simply heating foods can result in the loss of hundreds of these co-factors. When you add different chemical treatments and adulteration to the mix, you are often left with food that is a shell of its former self.

Most people readily accept this premise. Who among us would argue that eating a canned fruit cup in syrup is better than eating a fresh apple?

While all foods provide some nutrition, RAW foods provide higher levels of the 45 nutrients we need to supply our bodies every day. In addition, the co-factors mentioned above are incredibly important. Our bodies are designed to take in food and then break it down in order to glean nutrition from that food. Co-factors such as probiotics and enzymes aid this process. The probiotics and enzymes present in RAW food aid the digestion process, allowing the body to break down the food and assimilate the nutrients into the bloodstream. Nature provides the complete package of vitamins, minerals and co-factors necessary for the body to maximize the nutrient potential of RAW food.

No supplement can compare to the benefits associated with consuming RAW foods. If you have a nutritional deficiency or you just don’t eat a healthy balanced diet you probably need to supplement to give your body the basic nutrition it needs to function properly. If you are going to supplement, you should seek out a RAW, Whole-Food multivitamin. The Vitamin Code is a multivitamin that was developed to provide supplemental nutrition as close as supplementation can get to actual RAW food.

Is Your Multivitamin RAW?
Each vitamin and mineral contained in The Vitamin Code multinutrient formulas is individually cultivated resulting in a process that mimics plant activity. In nature, plants transform inorganic material into useable and bioavailable nutrients. Similarly, the Vitamin Code Process transforms isolated nutrients, renaturing them into whole foods. The result is an innovative RAW vitamin, mineral or antioxidant that is surrounded by the probiotics, enzymes, phytonutrients and other co-factors that create a nutrient-rich source of fuel beneficial for the body.

At no point during the cultivation process are the vitamins and minerals treated, adulterated or cooked. More importantly is what you won’t find on the label — no binders or fillers. The Vitamin Code nutrients are 100% active, meaning that every ingredient contained within them has nutritional value and purpose. The Vitamin Code represents a breakthrough in multivitamins: RAW, living multivitamin/mineral supplements. 

Probiotics and Mercury

Some developmental, neurological changes do not have a clear genetic linkage. One hypothesis is that mercury poisoning through environmentally acquired mercury, which could be due to casual contact or through vaccination, may exert neurological effects on the brain. It may be that mercury exposure during early development might “throw a genetic switch”. There is anecdotal evidence that soil-based organisms can help with detoxification. Pathogenic organisms have been shown to readily detoxify mercury.

The detoxification of organic mercury in bacteria occurs from their ability to convert highly toxic Hg2+ to Hg (0) via a redox reaction. It has been known for over 25 years that the intestinal flora could produce organic mercury from ingestion of mercuric chloride. Enteric bacteria, including streptococci, staphylococci, E. coli, yeasts, lactobacilli, bacteroides and bifidobacteria, are capable of methylating HgCl.

Probiotic organisms such as lactobacillus and bifidobacteria produce only small amounts of methyl mercury. The elemental mercury escapes from the bacteria after detoxification, where it may continue to 1 of 4 possibilities: expulsion, reabsorption, or be taken up and processed back to methyl mercury by either pathogenic or probiotic bacteria. According to the American Academy of Pediatrics, 90 % of methyl mercury is excreted through bile in the feces. Elemental mercury or mercuric chloride is taken up and processed much more slowly to methyl mercury. With large numbers of probiotic bacteria, mercury can effectively be driven toward expulsion.

It is estimated by the American Academy of Pediatrics that during childhood vaccinations, it is possible for the dose of mercury to exceed the Food and Drug Administration (FDA) recommended levels for safety. There are chelation protocols using ethylenediaminetetra-acetic acid (EDTA) or dimercaptosuccinic acid (DMSA) to effectively clear mercury from the body. The administration of probiotics would prevent any recycling of toxic mercury.

As probiotics contact and process the various types of mercury, there would be some mutations that would occur in the probiotic genomes. The body has an innate ability to clear organic mercury, with 90% of methyl mercury being excreted through the bile in feces. 
There is a belief that the gastrointestinal tract plays a major role as mercury exerts an effect on the immune system in the gut. Mercury can cause an autoimmune response. Probiotics along with monoterpene may be valuable in detoxifying mercury, since monoterpenes can increase phase II detoxifying in the body.