I was unaware there was so much info on fluoride being so toxic. When I originally eliminated it from my drinking water I did it just because I thought it was "a bad chemical." However this website shows there's a lot more to it than it just being "bad." The science actually shows it's neuro-toxic and has many other negative effects.

http://fluoridealert.org/issues/health/

Are there any advantages to adhering to these guide lines?

No. A Kosher diet is just as unhealthy as any other, in fact possibly more so due to cooking foods heavily to eliminate blood which would increase the amount of heat created toxins produced (as well as oxidized fats, cholesterol, etc).

You need to stop posting these lengthy documentaries! I finished watching Fat Head and it was over an hour and a half, now I definitely want to watch this too. I have other things to do lol

Methyl Folate and Schizophrenia

http://www.schizophreniaoptions.com/methyl-folate-and-b12/

"Many individuals with schizophrenia have deficits in metabolism related to methylation, a metabolic process involving carbon donation.   This issues stem from multiple interrelated risk factors involving Cobalamine (B12), Folic Acid (Folate) and Pyridoxine (B6) and the enzymes that interact with these vitamins.

Specifically, low folate levels, high homocysteine levels, and poor folate activation genetics are common in schizophrenia, and these issues appear to confer significant increased risk for development and maintenance of the disorder.  While these deficits occur for a variety of reasons, research has shown that supplementation can correct some aspects of this problem and directly improve symptoms in many individuals."


"Homocysteine is a specific marker for methylation deficits that involve Folate, B12 and/or B6.  Homocysteine is a toxic metabolic step in the methylation cycle (and folate cycle) and high levels of homocysteine have been implicated in many diseases including Depression, Heart Disease, Stroke, Dementia, and Bone Loss.

High plasma homocysteine levels are also common in schizophrenia.   One case-control study reported mean plasma homocysteine levels that were almost 50% higher in schizophrenia compared to controls (16.1 versus 10.9 µmol/L; p=0.028).  Hyperhomocysteinemia with levels greater than 15 µmol/L was seen in 34.4% of subjects with schizophrenia compared to 15.2% of controls (Mabrouk et al. 2011)."


"High homocysteine levels imply that myriad complex metabolic processes essential to physical and mental health are impaired.

One example is Glutathione, an endogenous antioxidant that is often dangerously low in schizophrenia.  In building glutathione homocysteine is first converted to cysteine, the sulfur containing amino acid that acts as its limiting reagent.  Impairment in the complex methylation cycles illustrated in Figure 1 below (from Bradley and Lascalzo 2009) can help explain why glutathione levels are often so low in schizophrenia.  Regardless of whether this is due to genetic abnormalities (e.g., clutamate-cysteine ligase enzyme) or low levels of folate, B6 or B12, intervention is warranted."


"Two problems related to folate have been clearly identified in schizophrenia.  The first issue is clear.  Low plasma folate levels are quite common in this disorder.

One small double-blind study found that 37% of inpatients admitted for schizophrenia had folate levels below 200 µg/l (Godfrey et al. 1990).  A case-control study found high homocysteine levels in schizophrenia in conjunction with folate levels that were half that of controls (8.2 versus 4.2 µmol/L; p<0.001) (Mabrouk et al. 2011).

And these low folate levels appear to matter regarding symptom severity.  Goff et al. (2004) reported plasma folate levels in schizophrenia that are reduced by 43% compared to controls, and they correlated these lower levels to negative symptoms severity as measured by the Schedule for Assessment of Negative Symptoms (SANS) (r=–0.31, N=91, p<0.01).  In other words, there is a correlation between low folate levels and a worsening negative symptoms."


"Kale et al. (2010) reported 36% reductions in plasma folate and 53% reductions in red blood cell folate in individuals with a first episode of psychosis compared to healthy controls.  This study clearly demonstrates that low levels are not the result of antipsychotic medication use."


"In their study of 123 Han Chinese, Feng et al. (2009) reported that subjects with schizophrenia were more than twice as likely to have two copies of the C677T allele of MTHFR compared with controls (31.7% versus 14.6% in controls with p<0.001).  The presence of two copies was associated with significantly increased homocysteine levels in controls and in schizophrenia.  Particularly notable however was that this adverse effect on homocysteine was especially pronounced in schizophrenia, perhaps due to other overlapping genetic risk factors."


"Folate Trials in Schizophrenia

The studies are clear.  Individuals with schizophrenia are at risk for low plasma folate levels and these low levels are likely to impact symptom severity.  At the same time, there is also risk for carrying folate-related genetics that reduce folate activity by over 50%.  In fact, both issues can exist within the same individual because both are common.

Studies using inactive folate in schizophrenia are likely to increase chances of false negative outcomes.  The use of methyfolate is likely to be a more effective treatment approach in general."

there's something different between he two. my body does very well with aged, but not so well with high meat.

I've gotten diarrhea from high meat. I do well on aged meat too. I age all of my meat and prefer it after it's been there a while rather than fresh.

You could try feeding them RAF. However I'm going to suggest an alternative course of action you may not want to hear.

I've had family members with beloved pets that get sick and they end up spending thousands upon thousands of dollars to get them better, only for them to die in the end.

The medical care provided to animals is generally no better than the medical care provided for humans. Generally they're very expensive, and very ineffective.

At the end of the event, my family member was thousands in the hole, with nothing to show for it. After the incident she explained that if it were to happen again (ie with their next pet), she'd put them down.

I do think that animals do communicate telepathically to help them learn new skills, and this also applies to humans.

"During the 1950s, macaques on the island of Koshima learned to wash sweet potatoes and explicitly passed this skill onto younger members of the group.

According to Watson and Blair, this behaviour then spread and was observed on neighbouring islands among groups of macaques who had never seemingly come into contact with each other.

They chalked this up to the monkeys sharing a collective consciousness, often referred to as a ‘shared mind’ or ‘hive mind’, in which the practices were shared telepathically."

I think that we all share a sort of collective consciousness. It's actually something I've thought for a while now.

I've noticed I learn more easily than I used to, and no longer have the brain fog that I used to.

Me too. I also notice my memory retention is very good.

@ 00:12 look how yellow that fat is!

Lol. I'm sure he accounted for a great deal of the new posts and also hostility.

Has anyone been following how Fukashima is affecting other parts of the world? I've been reading that California is getting a big part of the radiation.

I started getting fruit from other areas.

The first thing I noticed was my apples tasted awful. They were usually crispy and flavorful, but started being soft and less appealing.

What are your views on the Fukushima nuclear power plant's accident and food?

http://topinfopost.com/2013/10/10/fukushima-is-here-all-bluefin-tuna-caught-in-california-are-radioactive

"Every bluefin tuna tested in the waters off California has shown to be contaminated with radiation that originated in Fukushima. Every single one."

Is it extracted from Natto?

No. The kind of K2 extracted from Natto is MK-7.

"K2, the vitamin extracted from fermented natto soyfood, has been shown to have greater levels of absorption in the blood than commonly used vitamin K, as well as reducing several risk factors for osteoporosis, suggest new findings."

http://www.nutraingredients-usa.com/Research/Natto-vitamin-K2-superior-to-vitamin-K

I prefer the MK-4 form which is what's found in pastured animal foods.

"Two forms of vitamin K2 supplements are commercially available: menaquinone-4 (MK-4), also called menatetrenone, and menaquinone-7 (MK-7). MK-4 is a synthetic product that is believed to be chemically and physiologically identical to the vitamin K2 found in animal fats. This form has been used in most of the animal experiments and in the Japanese osteoporosis studies. Although synthetic, it is effective, and there is no known toxicity. MK-7 is a natural extract of natto, a fermented soy food popular in Eastern Japan. MK-4 is much less expensive than MK-7, but no studies have yet compared the efficacy of these two forms."

http://www.westonaprice.org/fat-soluble-activators/x-factor-is-vitamin-k2#supplementing

By "synthetic" they mean that is it's not a food extract. None of my supplements are (except the blue ocean minerals and FCLO) and all the sources I've seen say they're exactly the same chemically.

"Natural vs. synthetic ascorbic acid

Natural and synthetic L-ascorbic acid are chemically identical, and there are no known differences in their biological activity. The possibility that the bioavailability of L-ascorbic acid from natural sources might differ from that of synthetic ascorbic acid was investigated in at least two human studies, and no clinically significant differences were observed. A study of 12 males (six smokers and six nonsmokers) found the bioavailability of synthetic ascorbic acid (powder administered in water) to be slightly superior to that of orange juice, based on blood levels of ascorbic acid, and not different based on ascorbic acid in leukocytes (white blood cells) (1). A study in 68 male nonsmokers found that ascorbic acid consumed in cooked broccoli, orange juice, orange slices, and as synthetic ascorbic acid tablets are equally bioavailable, as measured by plasma ascorbic acid levels (2, 3)."

http://lpi.oregonstate.edu/infocenter/vitamins/vitaminC/vitCform.html

After doing some research for the past few days I came across some really interesting information about the relationship between Retinol (Vitamin A) and Iodide uptake: Retinol significantly increases Iodide uptake as well as protein iodination, therefore the more Vitamin A and protein one eats the more thyroid hormone the body produces.

Could you elaborate on what "protein iodination" means and also possibly post the links where you found that info?