How Much Water Do You Know Water Inside Your Body?

20 Interesting and Useful Water Facts

1. Roughly 70 percent of an adult’s body is made up of water.

2. At birth, water accounts for approximately 80 percent of an infant’s body weight.

3. A healthy person can drink about three gallons (48 cups) of water per day. 1 Gallon = 3.7854118 liters . A gallon is comparable to 3.8 liters. One Liter is a little more than a quart in liquid measurement.

4. Drinking too much water too quickly can lead to water intoxication. Water intoxication occurs when water dilutes the sodium level in the bloodstream and causes an imbalance of water in the brain.

5. Water intoxication is most likely to occur during periods of intense athletic performance.

6. While the daily recommended amount of water is eight cups per day, not all of this water must be consumed in the liquid form. Nearly every food or drink item provides some water to the body.

1. Soft drinks, coffee, and tea, while made up almost entirely of water, also contain caffeine. Caffeine can act as a mild diuretic, preventing water from traveling to necessary locations in the body.
2. Pure water (solely hydrogen and oxygen atoms) has a neutral pH of 7, which is neither acidic nor basic.
3. Water dissolves more substances than any other liquid. Wherever it travels, water carries chemicals, minerals, and nutrients with it.
4. Somewhere between 70 and 75 percent of the earth’s surface is covered with water.
5. Much more fresh water is stored under the ground in aquifers than on the earth’s surface.
6. The earth is a closed system, similar to a terrarium, meaning that it rarely loses or gains extra matter. The same water that existed on the earth millions of years ago is still present today.

1. The total amount of water on the earth is about 326 million cubic miles of water.
2. Of all the water on the earth, humans can used only about three tenths of a percent of this water. Such usable water is found in groundwater aquifers, rivers, and freshwater lakes.
3. The United States uses about 346,000 million gallons of fresh water every day.
4. The United States uses nearly 80 percent of its water for irrigation and thermoelectric power.
5. The average person in the United States uses anywhere from 80-100 gallons of water per day. Flushing the toilet actually takes up the largest amount of this water.
6. Approximately 85 percent of U.S. residents receive their water from public water facilities. The remaining 15 percent supply their own water from private wells or other sources.
7. By the time a person feels thirsty, his or her body has lost over 1 percent of its total water amount.
8. The weight a person loses directly after intense physical activity is weight from water, not fat.

10 Reasons to Drink Water

1. Water is absolutely essential to the human body’s survival. A person can live for about a month without food, but only about a week without water.


2. Water helps to maintain healthy body weight by increasing metabolism and regulating appetite.


3. Water leads to increased energy levels. The most common cause of daytime fatigue is actually mild dehydration.


4. Drinking adequate amounts of water can decrease the risk of certain types of cancers, including colon cancer, bladder cancer, and breast cancer.


5. For a majority of sufferers, drinking water can significantly reduce joint and/or back pain.


6. Water leads to overall greater health by flushing out wastes and bacteria that can cause disease.


7. Water can prevent and alleviate headaches.


8. Water naturally moisturizes skin and ensures proper cellular formation underneath layers of skin to give it a healthy, glowing appearance.


9. Water aids in the digestion process and prevents constipation.


10. Water is the primary mode of transportation for all nutrients in the body and is essential for proper circulation.

Reverse Osmosis  

Reverse osmosis was developed as a water treatment method more than 40 years ago. The process first arose as a technique of desalinating seawater. Once the method’s decontaminating capabilities were recognized, reverse osmosis systems began to be commercially produced for home water purification purposes. Such systems were installed in homes as early as the 1970s. Reverse osmosis systems seemed a viable option to the more costly and energy-wasteful distillation units.

  The Process: The reverse osmosis process depends upon a semi-permeable membrane through which pressurized water is forced. Reverse osmosis, simply stated, is the opposite of the natural osmosis process of water. Osmosis is the name for the tendency of water to migrate from a weaker saline solution to a stronger saline solution, gradually equalizing the saline composition of each solution when a semi-permeable membrane separates the two solutions. In reverse osmosis, water is forced to move from a stronger saline solution to a weaker solution, again through a semi-permeable membrane. Because molecules of salt are physically larger than water molecules, the membrane blocks the passage of salt particles. The end result is desalinated water on one side of the membrane and a highly concentrated, saline solution of water on the other side. In addition to salt particles, this process will remove a select number of drinking water contaminants, depending upon the physical size of the contaminants. For this reason, reverse osmosis has been touted as an effective drinking water purification method.

Pros and Cons:
Reverse osmosis is a valuable water purification process when mineral-free water is the desired end product. Most mineral constituents of water are physically larger than water molecules. Thus, they are trapped by the semi-permeable membrane and removed from drinking water when filtered through a reverse osmosis system. Such minerals include salt, lead, manganese, iron, and calcium. Reverse osmosis will also remove some chemical components of drinking water, including the dangerous municipal additive fluoride.

Although reverse osmosis does extract several contaminants from drinking water, its removal capabilities are not ideally suited to the challenges of the municipally treated water that the overwhelming majority of people receive. Municipal water contains such contaminants as chlorine and volatile organic chemicals (VOCs). Because these contaminants are physically smaller in size than water, the semi-permeable membrane cannot prohibit them from passing through with the water. Thus, they remain in drinking water.

Reverse osmosis, also, by removing alkaline mineral constituents of water, produces acidic water. Acidic water can be dangerous to the body system, causing calcium and other essential minerals to be stripped from bones and teeth in order to neutralize its acidity. Trace elements of minerals were intended to be in water; their removal leaves tasteless, unhealthy drinking water.

Reverse osmosis, although it is less wasteful than distillation, is still an incredibly inefficient process. On average, the reverse osmosis process wastes three gallons of water for every one gallon of purified water it produces. 

 Distillation 

 The process of distillation has been known and used for millennia. Although it has primarily been employed as a method of producing alcoholic beverages like whisky and vodka, distillation also works as a technique of water purification. In the 1970s, distillation was a popular method of home water purification, but its use is now largely confined to science laboratories or printing industries.

The Process:

The distillation process utilizes a heat source to vaporize water. The object of distillation is to separate pure water molecules from contaminants with a higher boiling point than water. In the distillation process, water is first heated until it reaches its boiling point and begins to evaporate. The temperature is then kept at a constant. The stable temperature ensures continued water vaporization, but prohibits drinking water contaminants with a higher boiling point from evaporating. Next, the evaporated water is captured and guided through a system of tubes to another container. Finally, removed from the heat source, the steam condenses back into its original liquid form. Contaminants having a higher boiling point than water remain in the original container. This process removes most minerals, most bacteria and viruses, and any chemicals that have a higher boiling point than water from drinking water. For this reason, distillation is sometimes valued as a method of obtaining pure drinking water.

Pros and Cons:
Distillation, similarly to reverse osmosis, provides mineral-free water to be used in science laboratories or for printing purposes, as both functions require mineral-free water. It removes heavy metal materials like lead, arsenic, and mercury from water and hardening agents like calcium and phosphorous. Distillation is often used as the preferred water purification method in developing nations, or areas where the risk of waterborne disease is high, due to its unique capabilities to remove bacteria and viruses from drinking water.

Distillation has several qualities that make it undesirable for the purification of municipally treated water, especially when compared to the decontamination capacities of water filters. Although distillation processes remove mineral and bacterial drinking water contaminants, they do not remove chlorine, chlorine byproducts, or VOCs. These chemicals, which have a lower boiling point than water, are the major contaminants of municipally treated water. Most dangerous metals and bacteria are removed from water prior to its arrival at a home’s plumbing system. Thus, a distillation system, targeted at the removal of these contaminants, is unnecessary and irrelevant for most people.

Distillation, like reverse osmosis, provides mineral-free water that can be quite dangerous to the body’s system when ingested, due to its acidity. Acidic drinking water strips bones and teeth of valuable and essential mineral constituents.

Furthermore, distillation is an incredibly wasteful process. Typically, 80% of the water is discarded with the contaminants, leaving only one gallon of purified water for every five gallons treated.

Filtration

 Water filters have a long history as a method of water purification, beginning as early as 2000 b.c.e. in ancient Egypt. Filtration has evolved from the simple Hippocratic sleeve of ancient Greece, made from cloth, to the complicated solid block carbon and multimedia water filters currently on the market. Hippocratic Sleeve - A simple water filter designed by Hippocrates of ancient Greece. The filter consisted of a cloth sleeve through which water was poured. Water filtration is now the premier method of water purification, removing more water contaminants, more efficiently, than any other technique.

The Process:  

 The filtration process involves some type of filter media, over which water flows. This filter media blocks passage of contaminants through physical obstruction, chemical adsorption, or a combination of both processes. Material construction of the filter media varies widely, but the most effective medias are made from carbon or a combination of carbon with other elements. Modern filtration technology allows water filters to remove more and more contaminants through the chemical process of adsorption. In the adsorption process, contaminants are encouraged to break their bond with water molecules and chemically adhere to the filter media. Generally, water goes through several stages of filtration to ensure that each filter media will remove the ultimate number of contaminants. Water normally passes through a water filter at a relatively low speed, in order to ensure adequate contact time with the filter media. Once the water has passed through the required stages of filtration, it emerges as pure drinking water, free from contamination.

Pros and Cons:
Unlike reverse osmosis and distillation process, water filters are not limited in the type or size of contaminants they can remove. Thus, water filters are able to remove far more contaminants than any other purification method. Also, because they use the chemical adsorption process, water filters can selectively retain healthy trace minerals in drinking water.

Filtration is the only one of the three water purification methods that is capable of removing chlorine, chlorine byproducts, and VOCs from drinking water. Chlorine and VOCs are the most dangerous and threatening contaminants of municipally treated drinking water. Besides the removal of these dangerous chemicals, water filters also extract from drinking water the chlorine-resistant protozoa giardia and cryptosporidium. These protozoa have plagued the water treatment industry for several decades and have caused a number of epidemics of severe gastrointestinal disease, contracted through drinking contaminated water. 

Cryptosporidium - A chlorine-resistant protozoan that makes its way into municipal water facilities. The protozoan can cause severe gastrointestinal illness. Giardia - A chlorine-resistant protozoan that makes its way into municipal water facilities. The protozoan can cause severe gastrointestinal illness. 

Water filters, because they do not require the costly energy sources of reverse osmosis and distillation, provide a source of relatively inexpensive, purified water. Also, water filters waste very little water, as compared to reverse osmosis and distillation systems.

Depending upon the type of filter used, water filtration may be a less than ideal form of water purification. For example, granular filters do not utilize the chemical adsorption process, allowing several contaminants to pass through the filter media. Likewise, rapid water filters allot water inadequate contact time with the filter media, limiting the number of contaminants that may be removed. Solid block carbon filters solve both of these problems by using both adsorptive and slow filtration processes. Solid block carbon filters are absolutely the best and most effective water filters available.

Phthalate - Phthalate is a colorless liquid that has a bitter, disagreeable taste. It is a synthetic substance that is commonly used to make plastics more flexible.

VOCs - Volatile Organic Chemicals. VOCs are synthetic chemicals dissolved in water—such as insecticides or herbicides—which vaporize at low temperatures.


WWF - World Wide Fund for Nature. The WWF is a global organization with several offices throughout the world. Its goal is to protect and preserve environmental resources.

Chapter 7 VITAMINS, MINERALS, AND PHYTOCHEMICALS

Chapter 7

VITAMINS, MINERALS, AND PHYTOCHEMICALS

Why We Need To Supplement

You often hear doctors say that there's no need to supplement if you eat a balanced diet. If only that were true. Unfortunately, the food we eat today is not the same as the food we ate 50-100 years ago. We have to compensate for the loss of "value" in our food.

>It takes 80 cups of today's supermarket spinach to give you the same iron you'd get from just one cup of spinach grown 50 years ago.

>According to a Rutgers University study, it now takes 19 ears of corn to equal the nutritional value of just one ear of corn grown in 1940.

>There is less than half the protein in today's wheat as in the wheat our grandparents ate.

>Much of our soil is so depleted that our farm crops depend ENTIRELY on the chemical fertilizers they are fed to grow. That means that most of the food we eat is devoid of virtually all the trace minerals we need for survival.


>And on and on. 

  When you think about it, it doesn't take a rocket scientist to figure out what's happened. We've exchanged quality for quantity . You can't keep increasing your yield per acre, at the same time steadily depleting your soil year after year, and not expect to lose something in the process. And what's been lost is the quality of our food.

   Organic vs Non-Organic 

   As we've just seen, most of the food sold in our supermarkets is nutritionally compromised. Part of the solution lies in organic foods, which hearken back to the more nutritionally beneficial
foods of 50 years ago. Consider the following comparisons between organic and conventionally grown food.

> Organic snap beans have 30 times the manganese, 22 times the iron, and 23 times the copper of the conventionally grown variety.

> Organic cabbage has 4 times the calcium and 4 times the potassium of the cabbage you buy in the supermarket.

> Organic lettuce is 5 times higher in calcium, 50 times higher in iron, and 170 times higher in manganese.

> Organic tomatoes are 12 times higher in magnesium, 68 times higher in manganese, and almost 2,000 times higher in iron.

    And then there's the difference between organic and super organic. Super organic, when you can find it, has on average, twice the nutritional value of standard organic (which, as we've already
seen, has several times the food value of conventionally grown food). To give you a sense of the extent of these differences, consider:

> Conventional farms use no compost at all in the growing of their crops. Instead, they rely on chemical fertilizers that have a limited range of nutrients—just what the plant requires to grow, which is why they are so deficient in the nutrients that people need.
(And of course, we won't even talk about taste.)

>The average organic farm uses about 3-5 tons of organic matter/compost per acre per year.

>The average super organic farm will use upwards of 100 tons of organic matter per acre per year.

   Nutritional Stress

   A second factor we have to consider is nutritional stress. We're just exposed to far more environmental and pollution stresses than our bodies were ever designed to handle—more than the human body has ever before been required to handle in the history of the world. Even if you were able to consume an all-organic, optimized diet, it takes far more of the protective phytochemicals that food provides than we can possibly get in our diets—even if the food we ate was of the highest quality. Our bodies were never designed to handle:

  High levels of radiation from dental x-rays and high-altitude airplane flights.

  Organo-phosphate nerve-gas pesticide residues.

  Totally artificial fats (hydrogenated oils, trans-fatty acids, and homogenized fat)
  
High levels of refined sugar (with the average American now consuming over 137 pounds a year)

  A totally fiberless white flour diet (including, breads, pastas, cakes, pop tarts, pastries, tortillas, etc.)

  Constant exposure to disruptive electromagnetic fields

  Chlorines and fluorides in our water

  Continued, unrelenting, high-stress jobs and living situations.

  The bottom line is that if you live in any industrialized country in the world today, you must supplement to maintain your health—to reduce the risk of cancer, heart disease, degenerative diseases
of all kinds, retard the aging process, and protect against toxic injury.

  And What Do We Supplement With?

  Before we can actually determine which supplements we need to take, we need to take a quick look at the fundamentals of nutrition.

  Proteins, Fats, and Carbohydrates

  For many people, this is where their nutritional knowledge begins and ends. They count calories and compare ratios of fat calories to total calories. In most hospitals, the sole concern of the certified nutritionists who prepare hospital "food" is putting together a proper balance of proteins, fats, and carbohydrates. As you will soon learn, this is tantamount to nutritional insanity.

> Proteins are essential for the growth and repair of all body tissue. Proteins are made of amino acids, some of which your body can produce by itself, and some of which must be included in your diet.

   A great deal is made about the need for protein, but the fact is our protein requirements are not really very large and are easy to fill. To figure out your protein requirement, just divide your weight in half. That's your daily protein requirement in grams. If you want to rough that out in ounces, it works out to about 30 grams per ounce. In other words, if you weigh 150 pounds, you need 75 grams (2 1/2
ounces) of protein a day.

    Theoretically, milk is a top-rated protein, but in reality it's not. As we've already discussed, it messes up the pH which results in incomplete digestion. Meat and fish are fine. Eggs are too. Surprisingly, though, some of the best sources are actually vegetarian. Spirulina and chlorella are both not only higher in actual percentage of protein (60-80% vs 20-25% for animal sources) but also in terms of bioavailablity.

> Fats are the ultimate energy storage system. Your body stores fat for long-term energy use. Think of bears who live off their fat for months at a time while they hibernate. On the other hand, if you're eating every day, your body doesn't really need to store fat for future use. Nevertheless, certain fats are essential for life and health.

   Essential Fatty Acids, or EFA's, are among the approximately 50-70 nutrients that have been "identified" as necessary to sustain human life and good health. Unlike saturated fats, EFA's remain liquid at body temperature and, because of their bent shape, they do not dissolve into each other and clog our arteries.

   In point of fact, all fats are actually fatty acids, consisting of one part fat (which is not water soluble) and one part acid (which is). What makes Omega-3 (the kingof EFA's), Omega-6[1], and Omega-9 so important is that not only are they good for you—they are, in fact, essential. And what's more, your body can't produce
them, which means you must get them in your diet. However, due to the extreme sensitivity of EFA's to light and oxygen, they have been removed from virtually all processed foods so that the foods have a longer shelf life.

   The sad fact is that our lack of the key EFA's has been linked to many of today's diseases and afflictions including hair loss, lack of energy, skin problems, heart and circulatory problems, and all of the immune disorders (including arthritis).

   The reason EFA's are so important is that they are the main components of all cellular membranes—inside and out—where they protect against viruses, bacteria, and allergens. They are the key building blocks of all fats and oils, both in our foods and in our bodies. They play a key role in the construction and maintenance of nerve cells and the hormone-like substances called prostaglandins and help decrease cholesterol and triglyceride levels in the blood.

   The bottom line is that essential fatty acids are vital to our health. They quite literally are the primary healing agents in the body and according to some estimates, as many as 90% of all people are deficient in at least one of them.

> Carbohydrates are the body's short-term energy foods. Simple carbohydrates, such as sugar and white flour are utilized by the body in a matter of minutes. Complex carbohydrates take time to break down and are, therefore, utilized over a matter of hours.

  The best carbohydrates are fresh fruits and vegetables—pure and simple. Buy organic. Wash thoroughly.

[1 Actually, Omega-6 (which is found in almost all of the refined oils we buy in the supermarket) we do get in our diet—too much in fact, which presents its own health problems.]

    Minerals

    Your body is actually made mostly of minerals and water. As it turns out, your overall health is determined far more by minerals than proteins, fats, carbohydrates, or even vitamins. Calcium, for example, is not only used to build strong bones and teeth, but is present in every single cell in the body and is instrumental in the transporting of nutrients in and out of those cells.

   Want some iron? Why not grind down a nail and eat the shavings. Want some calcium? Why not do what the Three Stooges do and shuck some oysters, throw the meat away, and eat the shells. Sound silly? Well what do you think is in most of the vitamin pills you buy?

  Well then, how about this as an alternative? Want some iron? How about eating some beets. Want some calcium? How about ground sesame seeds or collard greens or carrot juice?

  The bottom line is that your body can't handle straight minerals. They carry an electric charge which is opposite that of your intestinal wall so that they stick to the wall and can't pass through. Once stuck to the intestinal wall, they are "pushed" along and out of the body. In the end, you absorb only about 3-5% of the straight minerals you consume. Many supplement makers use chelation to mask the electric charge (thereby tricking your body into absorbing the minerals).

    On the other hand, plants pull minerals straight out of the ground, and then biologically transform them into the very substance of the plant itself. Not surprisingly, your body likes this form of mineral better.

     Trace Minerals

     For years, trace minerals were virtually ignored when it came to nutrition. In fact, in the early days of vitamin/mineral supplements, it was rare to even find them included. Since then, however, primarily due to discoveries made in the large-scale raising of cattle, hogs, and chickens, we have learned that trace minerals are among the most important components of good health—and even
life itself.

   A full complement of the 72-84 trace elements is essential for optimum health.

     Vitamins

    The dictionary defines a vitamin as "an organic compound naturally occurring in plant and animal tissue and that is essential in small amounts for the control of metabolic processes." A simpler
definition is that vitamins are co-enzymes whose primary role is to help your body's enzymes do their job.[1] When vitamins are available in limited amounts, enzyme reactions are inhibited.

[1 For example, the enzyme responsible for breaking down alcohol, alcohol dehydrogenase, uses vitamin B6 (pyridoxine) as its co-factor.]

    Phytochemicals

    Phytochemicals are the hot "new" discoveries in nutritional science. They include things such as sulforaphane from broccoli, resveratrol from grapes, and lycopene from tomatoes. Another
way of looking at phytochemicals is simply as vitamins and antioxidants in the process of being discovered. This is not necessarily a quick process. It took 50 years for Vitamin E to be
declared a vitamin after it was discovered.

   It's Not That Simple

   You would think that supplementation would be pretty easy. Figure out just where people are likely to be deficient, then make a pill that supplements for those suspected deficiencies—sort of a
one-a-day multiple-vitamin kind of thing. Determining the best supplement to take would then be a simple job of reading the label.

  Unfortunately, it's not that simple. There are actually several problems.

1. Natural and synthetic vitamins are not necessarily the same thing.

2. In nature, nutrients do not exist in isolation; they exist in nutrient complexes. And as it turns out, our bodies require the complexes, not the isolates.

   Natural vs Synthetic

Actually, vitamins can be classified as either totally natural, co-natural, or synthetic.

  Totally Natural 

Very few vitamins that you buy are totally natural. Why? Quite simply, cost. Direct extraction of vitamins from foods is prohibitively expensive. For example, acerola cherries, the best natural source of vitamin C, contain only 1 percent of vitamin C by weight. Most supplements that list acerola cherries as their vitamin C source contain only a small percentage of vitamin C from the
cherries—the rest is synthesized vitamin C.

    Co-natural

   Co-natural vitamins are derived from vegetable and animal sources through the use of solvent extraction, distillation, hydrolysis, or crystallization—but, by definition, haven't undergone any conversion or chemical alteration during the extraction process.

   Synthetic

   Synthetic vitamins can be derived from either natural or chemical sources. What makes them synthetic is that they undergo a process of "conversion," either as a result of the extraction process or as the result of pure chemical buildup.[1]
Synthetics are, at best, about 50% as effective as natural vitamins and may actually suppress the body's ability to absorb the natural portion of the vitamin.

    What You Actually Get in the Store

   Many commercial-grade vitamin and mineral concentrates are synthesized by the large pharmaceutical and chemical companies from the same starting material that they make their drugs from (coal tar, wood pulp, petroleum products, animal byproducts, waste and fecal matter, ground rocks, stones, shells, and metal.)

> Most Vitamin B-12 (cobalamine) is made from activated sewage sludge—and then stabilized with cyanide (thus becoming, cyanocobalamine)


 > Most vitamin D is made from irradiated oil

 > The bulk of all vitamin E is produced in the labs at Kodak[2]

> Niacinamide is made by boiling sulfur in the presence of asbestos
Supplemental calcium, for the most part, is either mined from the earth, ground from old bones, or made by grinding up oyster shells

   Another surprise is that the term organic, when applied to supplements, does not mean the same thing as it does with food. For supplements, all the word organic means is that the molecule
contains at least one carbon atom (as in organic chemistry). In other words, a supplement can be labeled 100% organic and not be natural at all.

   Many so-called natural vitamins have synthetics added to "increase potency," or to standardize the amount in a capsule or batch. Many vitamins also add a synthetic salt form of the vitamin to increase stability. These synthetics are easily identified by the terms acetate, bitartrate, chloride, gluconate, hydrochloride, nitrate, and succinate.

     The Bigger Problem

    Modern medicine refuses to define the human body as a holistic entity, but rather as a grouping
of separate parts and pieces. Not surprisingly, that same paradigm has been applied to nutrition.
In other words, modern nutrition is based on the concept that key nutrients can be identified
and isolated. Unfortunately, the reality is quite different.

[1 Light passing through a natural vitamin always bends to the right due to its molecular rotation. Synthetic vitamins behave differently. That same ray of light splits into two parts when passing through a synthetic—one part bending to the right (d for dexorotary), the other to the left (l for levorotary). A natural vitamin E fraction, for example, is easily identified by the "d-alpha-tocopherol." the synthetic by "dl-alpha-tocopherol." (Incidentally, the body can't use the l-form of vitamin E, and the l-form may even inhibit the d-form from entering cell membranes.)]

[2 Kodak, Hoffman La Roche, etc]


> Fifteen years ago, vitamin C (ascorbic acid) was all the rage. Then, suddenly, after years of people scarfing down ascorbic acid, it was discovered that your body really couldn't absorb ascorbic acid very well unless the bioflavonoids, hesperidin, and rutin
were present. So, suddenly, all vitamin C was sold WITH the bioflavonoids, hesperidin, and rutin. Then it was discovered that you really couldn't absorb vitamin C very well (even if the bioflavonoids, hesperidin, and rutin were present) unless calcium was also present. So again, suddenly, all vitamin C was sold WITH calcium. Two questions that any thoughtful person might want to ask are:

  What value were people getting all those years they were consuming just ascorbic acid?

  Was there any source for vitamin C available for all those years that packed ascorbic acid with its bioflavonoids and calcium? And the answer is: of course! Oranges package the whole deal together. Grapefruits package the whole deal together. Acerola cherries package the whole deal together. Nature packages the whole
deal together! Several years ago, Beta Carotene was "discovered." Suddenly, Beta Carotene supplements were everywhere. At first the press was touting the anti-cancer properties of Beta Carotene. Then they were touting other studies that proved that it didn't prevent
cancer.[1]
 Then, forget Beta Carotene; suddenly, everyone was touting another carotenoid, lycopene. Lycopene prevents prostate cancer. Then there was Lutein, also a carotenoid.
Lutein prevents macular degeneration. But once again, if we turn to nature, we see that nature already packed all of these things together in a complex. The seaweed, Dunaliella salina, for example, contains all of the popular carotenoids plus a whole slew of others, such as Alpha carotene and Zeaxanthin. Carrots, for that matter,
contain approximately 400 different carotenoids in addition to Beta Carotene, and many of those carotenoids are far more powerful than Beta Carotene.

  A third example is the mineral chromium. Over the past few years, the synthetic versions of chromium, chromium picolinate and chromium polynicotinate, have been all the rage. They're even promoted as being "better" than the original, but as it turns out,
that's not entirely true. In its natural state, chromium comes packed with a whole complex of substances called GTF (glucose tolerance factor), which, among other things, protects against diabetes. Chromium picolinate and chromium polynicotinate, because they are isolates, do not contain GTF.

   I could go on and on giving examples, such as the B vitamins and vitamin E, where science has continually come up short in identifying the key factors that make it all work. The bottom line,
though, is that in nature, vitamins do not exist in isolation; they exist in complexes.

   And here's a final thought for you. Although it is conceivable that science may someday identify all of the key nutrients contained in nature so that we don't keep finding out what nutrients we forgot to include, it is an impossibility that science will ever identify how all of these nutrients interact with and support each other. The mathematical possibilities are just too immense.

[1 Both negative studies evaluated a synthetic Beta Carotene. For what it's worth, almost all of the Beta Carotene on the market today is an isolated synthetic made from acetylene gas. Yummy!]

   In the end, we will find that there are literally thousands of nutrients that our bodies require to remainhealthy,[1]
and the possibilities for the synergistic interaction of all of these nutrients is astronomical.

How Much To Take For Each

In the early 1940s a program was established to determine the Minimum Daily Requirement (MDR) you would need of each essential nutrient to prevent the onset of disease. Testing was
simple. Withhold a certain nutrient (let's say vitamin C) until disease (in this case, scurvy) appeared. At that point, the appropriate nutrient was introduced back into the diet until the disease disappeared. The amount that it took to make the disease go away was the MDR. The RDA(Recommended Daily Allowance) was then established as a small percentage(to allow a safety margin) above the MDR. Recently, RDA was replaced by the term DV (Daily Value), and even more recently by the term RDI (Recommended Dietary Intake).

   The problem with this whole approach is that it deals only with short-term deficiencies. What are the long term implications (10, 20, 30 years down the line) of nutritional deficiency? The answer
is now becoming apparent for all but the blind to see: an epidemic of cancer, heart disease, diabetes, osteoporosis, etc. And what makes it all even more ludicrous, is that as pathetically low as the RDA/DV/RDI is a USDA government survey of 21,500 people found that not one single person consumed 100% of the US RDA, from the foods they ate.

     General Recommendations

    Overall Supplement

   So the question remains, what's the best overall (one-a-day kind of thing) supplement? The best way to look at the question of an overall supplement is to break it into three categories: Optimum,
Acceptable, and Avoid At All Costs.

   Optimum

   > One good choice is to use concentrated "food-based" vitamin complexes. Such supplements will contain concentrated forms of liver, yeast, and wheat germ for example.

   > Another good option is to use "food-grown" supplements. Instead of being chemically manufactured, food-grown supplements are cultivated using a live bio-dynamic growing process. Literally, by growing nutritional yeast in a "super-dense nutrient-broth," you end up with a "living" vitamin/mineral complex that is comprised of a highly complex interlocking system of vitamins, enzymes, minerals, active bio-flavonoid groups, microproteins, complex carbohydrates, and countless other naturally occurring food constituents.

> A third alternative is a superfood combination that contains things like spirulina, chlorella,flower pollen, nutritional yeast, wheat grass, barley grass, powdered beets, etc.

[1 As I've already mentioned, there are some 400 carotenoids that have been identified. Each day there are new phytochemicals, not to mention whole new classes of phytochemicals, being identified. And new antioxidants are being identified, almost daily it seems
to provide a full complement of vitamins and minerals. The actual amount of vitamins and minerals you get will be less than in other options, but the bioavailability will be good.]

  Watch out for fillers. Superfoods are expensive, and many manufacturers cheat their formulas down by adding large amounts of things such as low-grade rice bran and lecithin.[1]
 Also, it's important to make sure that your superfood provides
good sources for the B vitamins and for vitamin D.

  For many years, it was thought that edible seaweeds, fermented soya foods, and spirulina contained high levels of B12. They don't. What they contain are B12 analogues (chemical lookalikes) which your body cannot use. You'll need another source of B12.

  Recent studies have found that more than half of all people have too little vitamin D in their bodies. The big surprise was that 1/3 of those who were deficient were taking vitamin D supplements. Make sure your superfood provides adequate amounts of vitamin D—and get some sunlight on your body.

> Probably the best choice, however, is to use "food-formed" supplements. Instead of being chemically manufactured, food-formed supplements are cultivated using a live biodynamic growing process. Literally, by growing nutritional yeast in a "super-dense nutrient-broth," you end up with a "living" vitamin/mineral complex that is comprised of a highly complex interlocking system of: vitamins, enzymes, minerals, active bioflavonoid groups, microproteins, complex carbohydrates,and countless other naturally
occurring food constituents.
  
    Acceptable

  It's possible to find high-quality vitamin/mineral supplements at the health food store that use only co-natural vitamins and no synthetics. The problem with supplements based on co-naturals is that they can never be complete. What co-naturals are useful for is "spiking up" a supplement based on one of our Optimum options. An example would be a "food-based" supplement augmented with co-natural vitamins E and C.

     Avoid At All Costs

   > Supplements made in whole, or part, from synthetics are not an option. At their best, they are only 50% as effective as a natural vitamin.At their worst, they actually may carry harmful side effects.

    Essential Fatty Acids

  Since the Omega-3 EFA's have been removed from virtually all of the foods we normally eat, supplementation is essential. The best sources for EFA's are:

[1 Don't get me wrong. These are not bad things; they're just not nutrient dense. Their primary value is that they're relatively inexpensive.]

 >  If you're taking your daily dose of ground flaxseed as recommended in Chapter 3, you will be getting all of the alpha-linolenic acid you need. Otherwise, you will want to
supplement with 1-2 tablespoons daily of organic, cold-pressed, high-lignan flaxseed oil.

> Borage oil is more potent and less expensive than evening primrose or black current oil and is the best choice for gamma linolenic acid.

> Fish oil provides DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid).

   Recently a variation of a long-chain fatty acid cetyl ester called Omega-9+™ has been discovered. Although not yet officially designated an Essential Fatty Acid, supplementation with this
fatty acid has shown a remarkable ability to reprogram the immune system, relieve pain, reverse the effects of arthritis, and relieve the symptoms of a whole host of diseases.

    Trace Minerals

   There are now many good sources of trace minerals available. You will see them described as "colloidal minerals" or "ionic minerals" or "sea minerals." Take your pick and use one. Trace mineral deficiency is epidemic in America because of the poor quality of our diets. Supplementation is essential. 
Note: you will find it almost impossible to get the trace minerals you need in an overall supplement. Trace minerals are hard to absorb unless they are in a "liquid" form that the body can use.

    Phytonutrients

  At the moment, the best source is still real food. Foods you will want to include in your diet include things such as:
>Soy products of all kinds for the genistein and the isoflavones

>Broccoli, brussel sprouts, and kale for the sulforaphane

>Garlic and onions for the allyl sulfides

>Red grapes (including seeds) for the proanthocyanidins and the resveratrol

>Green tea for the polyphenols

Standing with the farmers against Monsanto, why?

http://media.mercola.com/ImageServer/public/2012/january/study1-big.jpg

Monsanto is 'killing' us silently and 'robbing' the human health . I stand with these organic farmers worldwide. Stand Up with me, can you share link today

Organic Food is about

the carbon in the food.

Of all the elements (note: Ninety-two,92, elements have been found on Earth) , carbon is one of the most important and is essential to life on Earth. And for us, too.

Combinations of elements, or compounds, that do not have carbon are called inorganic.

Those compounds containing carbon are called organic, and to examine them is to explore the very essence of life.

Human body (average adult) consists of 18% carbon.

Organic molecule: Any molecule that contains carbon.
Te value of most crops lies in the vegetable oil or carbohydrate they produce, neither of which contains nitrogen; but without access to nitrogen such crops would not grow. All plants need nitrogen to be able to carry out photosynthesis, which is the process that convert carbon dioxide from the air to carbohydrate.

And he gave it for his opinion that whoever could make two ears of corn or two blades of grass to grow upon a spot of ground where only one grow before, would deserve better of mankind, and do more essential service to his country and fellow mankind than the whole race of politicians put together.

Organic food is about the balance of carbon inside the food with all other elements in the correct proportion as the nature produce; not about the farming method adopted by the farmers, whether spraying insecticide/pesticide to the plants. it is the genetic code of the plants which determine the produce organic. So if you are still in the mindset that organic food at the supermarket is decided by the higher price, then you have been taken for a long ride all along. It is the cooking of the organic food which converted some of the organic-carbon content (unbalanced)in the food which in turn cause the "cooked food" to be inorganic-cooked food. The farmer is not guilty , but the chef who did the diner in , as far as organic food is concerned.

What a SALT?

CELERY IS RICH IN SALT (SODIUM)

The "regular" Table Salt is composed of insoluble inorganic elements. Diseases like varicose veins, hardening of the blood arteries and other ailments have been traced to the excessive use of this type of regular Table Salt.

Organic salt is necessary in the generation and functions of digestive fluids in the human body system. Without salt good digestion is virtually impossible, but such salt MUST be entirely soluble in water.

Every cell in the human body is constantly bathed in a solution of saline water, and if this is not maintained at its required level, DEHYDRATION SETS IN.

Use Water-cure. Rather be thankful for the timely warning, and do something about it.

Drink at least 10% of your own daily water-quota (32.53 ml multiply by your present body weight(kg), every 90 minutes. Use 1/4 teaspoon of sea-salt/rock salt in your daily diet, for every 1250 ml water drank per day. If Rock Salt is available at your area, it is better than sea salt.

Pain is a sign/signal produced by dehydration in the human body. Pain may be common but it is not normal.

To simplify complications is the FIRST essential of success.

In the commercial production of TABLE SALT extremely high temperatures are used running around 1500 degree Fahrenheit to solidify the salt with additives and adulterants to coat the salt crystals to cause the fine salt pour readily and easily under nearly all conditions. This makes the packaging process economical for the business players, but at the expense of the natural value to the end users. You can buy 30 cents for 500 gram of fine salt from supermarket.

Such salt (Table Salt) is not completely water soluble.

We have options, to overcome this handicap, whenever we need to use salt, we use ROCK SALT, the pure Rock Salt used in water purifiers.

Rock Salt is obtained from soil sodium rock formations and is not subjected to heat. This type of salt we have found to be soluble in water and its use, in moderation of course, is found to be compatible and satisfactory. In order to use it, just grind it or pound it to the fineness we desire.

Such Rock Salt is a natural catalyst which the enzyme's in the human body can cause to be utilized.
Rock Salt will usually be found to contain the following elements:
Sodium Chloride -----(90% to 95%)
Calcium Sulphate ----(.05% to 1%)
Magnesium Sulphate --(.05% to 1%)
Magnesium Chloride --(.05% to 1%)
The moisture content may run from 2.5% to 6%, while occasionally there is trace of "insoluble matter."

The "regular Table Salt" is likely to contain in addition to the above elements in quite different proportions:
Potassium Chloride, Sodium Sulphate,
Potassium Sulphate, Barium Chloride,
Magnesium Bromide, Strontium Chloride,
Calcium Chloride.
Most of these elements tend to inhibit the dissolving of the salt in water.

Fresh-Raw Celery Juice. During hot, dry weather, we have found it most soothing and comforting to drink a tumblerful of fresh-raw celery juice during the morning, and another in the afternoon between meals. This has the effect of normalizing he body temperature, with the result that we are perfectly comfortable while those around us are drenched in perspiration and sweltering in discomfort.

Sodium is one of the important elements in the elimination of carbon dioxide (CO2) from the body system. Deficiency of vital organic sodium results in bronchial and lung troubles, like asthma, which are aggravated by the presence of extraneous matter in the lungs, such as tobacco smoke (if one is a smoker/ second-hand passive smoker).
Such deficiency is one of the concomitant causes of premature aging, particularly in women. As a matter of fact, women who smoke age about 15 years during every 5 years in which they smoke.

Nicotine in cigarettes is to a great extent the cause of so-called "frayed nerves." Smoking does not in any way alleviate, but rather aggravate this condition. The use of tobacco creates only a temporary state of mental well-being at the cost of more or less permanent degeneration of tissues, though of course, advertising speaks falsely to the contrary. Tobacco smoke has the effect of inhibiting the taste buds.

Many people just believe whatever "news" published on the local newspaper. The man who reads nothing at all is better educated than the man who reads nothing but newspaper. Never bite at the menthol cigarettes bait of pleasure till you know there is no subtle hook beneath it.

In the case of nervous afflictions resulting from the degeneration of the sheathing of the nerves, the abundant use of carrot and celery juice has helped to restore these to their normal condition and thus alleviate or remove the affliction.

Use the combination and proportion , carrot(9 oz) with celery(7 oz).
Note: If celery tops (greens) are used, then change the proportion to 10 oz for carrot, and 6 oz for celery.

Fresh celery is very high in magnesium and iron content, a combination which is INVALUABLE as a food for the blood. Many diseases of the nervous and blood system are due chiefly to the inorganic mineral elements and salts(Table Salt) taken into the human body by means of devitalized foods and sedatives.

NOTE: In choosing food or combining food during your meal time , it is the combinations of the organic elements that determine whether the meal will work for you or against you. If there is inadequate supply of sulphur, iron, and calcium in the diet, or even if there is an abundant supply of these, but in devitalized inorganic form, then asthma, rheumatism, hemorrhoids, and other disturbances may result. Just as Rome was not built in a day, similarly those diseases were not developed in a meal. Unbalanced proportions of sulphur and phosphorus in the diet may create conditions of mental irritability, neurasthenia, and even insanity.

Also, many diseases hitherto ascribed to excessive uric acid (main source from animal meat) in the body system may really be caused by the consumption of foods too rich in phosphoric acid and deficient in sulphur.

The combination of carrot juice and celery juice furnishes a balance of these organic minerals in excellent combination to combat tendencies toward these diseases and help to restore the human body to normalcy where these afflictions have started or taken root.

"Calcium cure" conspiracy?

Calcium cures Conspiracy!
Coral calcium cures cancer?

To simplify complications is the FIRST essential of success. (Click here)

Fiction: Coral calcium from Okinawa, Japan, can cure over 200 illnesses, including heart disease, Alzheimer's, and cancer.

Fact: The only thing these supplements are sure to do is put a dent in your wallet. If you still do not feel the pinch yet.

Calcium (organic form) helps prevent osteoporosis, and it may help lower blood pressure and reduce your risk of colorectal cancer. But coral calcium works no better than other calcium supplements, and it has never been proven to cure anything.
Supplement makers claim that Okinawans live longer, healthier lives because they consume coral calcium via their water source. Actually, it is largely due to their active lifestyle and diet of vegetables, fish and grains. Not western meals.
Promoters of these products also claim your body absorbs 100% of the calcium from coral calcium, compared to 1% from other supplements. In truth, your body only absorbs 25 to 35% of the calcium in any supplement, including coral calcium.
These people are charged of marketing this product with making unsubstantiated claims. Think twice before you buy their sales pitch.
Just stay with the plants and fruits calcium, they are in organic form where your body absorb 100%.

Discovery: It is the organic-calcium found in the vegetables which the Okinawans eat that provide them the needful elements the body need. Not by drinking the water with calcium from the corals as claimed. They used the water from the area to water their farm, the plants then absorbed the inorganic-calcium and transform it into organic-calcium that is suitable for animal and human consumption. Due to the frenzy caused by the marketing strategies, many ignorant people buy to their tout promotions on "CALCIUM ORGANIC " on their manufactured products.


It is never too late or too early to revise and be wise again for the rest of our journey.......
To simplify complications is the FIRST essential of success. (Click here)

I Like To Blog It, Blog it ....(19/11/2012)

Hi, how are you today? Hope you are using the watercure formula in this blog to regain your body health.

I am excited about this Empower Network which also use Blogging as the platform to share with the world about your stories and the unique feature about this system is , it helps you profiting on 'auto-mode' and have better life with people around. 


Use Water-cure. Rather be thankful for the timely warning, and do something about it.

Drink at least 10% of your own daily water-quota (32.53 ml multiply by your present body weight(kg), every 90 minutes. Use 1/4 teaspoon of sea-salt in your daily diet, for every 1250 ml water drank.

Pain is a sign/signal produced by dehydration in the human body. Pain may be common but it is not normal.

To simplify complications is the FIRST essential of success.
 To simplify complications is the FIRST essential of success.