This file: http://www.dorway.com/badfoods.txt

   Perhaps you are put off by the phrase "You are what you eat".  If you are
sick... you SHOULD be trying to find out WHY that is said.

http://www.dorway.com/badnews.txt  92 symptoms of poisoning and much more
http://www.dorway.com/milkinfo.txt the truth about cow/s milk and dairy
http://www.dorway.com/msg.txt      MSG (in most all processed foods)

http://www.dorway.com/topten.txt   top ten causes of death (plus some)

*************************

                Thanks to the Standard American Diet (SAD)

Every day 1,000 Americans are operated on for gallstones.
In Africa, there have been only 2 cases reported in the last 20 years.
The incidence of kidney stones in the U.S. has doubled in the past 20 years.
(The cause, in 75% of the cases is thought to be related to our high
sucrose (white sugar) consumption.)
About 70% of American men over the age 60 have prostate gland problems.
30 million Americans have hypertension and are medicated with drugs costing
billions. Thirty years ago it was an uncommon problem.

Cardiovascular disease affects 80% of all Americans. 33% of all Americans
develop cancer. In fact, cancer rate is up in America 225% since 1960. 77%
of the population suffers from arthritic & rheumatoid disorders. 25 million
suffer with asthma, bronchitis, or emphysema. 16 million ulcers, 10 million
migraine sufferers. Over 50% suffer with chronic digestive disorders. 80
million suffer from allergies, 22 million with mental illness,  98.5% of our
population have bad teeth and 31 million have no teeth at all.  70-80% are
overweight and 80 million are classified as obese.

http://rex.nci.nih.gov/PATIENTS/INFO_TEACHER/bookshelf/NIH_immune/html/
imm28.html

"Experiments show that immune function can be altered by actions that
destroy specific brain areas."

Blood tests show that people can develop antibodies to many types of tumor
antigens (although the antibodies may not actually be effective in fighting
the tumor). Skin testing (similar to skin testing for tuberculosis) has
demonstrated that tumors provoke cellular immunity as well. Furthermore,
studies indicated that cancer patients have a better prognosis when their
tumors are infiltrated with many immune cells. Immune responses may underlie
the spontaneous disappearance of some cancers.

                 *********************************
The 7 worst things we can put in our bodies are; animal products (meat,
dairy and eggs), salt, sugar, "enriched" white flour and hydrogenated oils.
                 *********************************

We eat "things" we were not designed to eat, like cooked, highly-processed
food, estrogenated meat, processed dairy products, "enriched bleached" white
flour, processed sugar, sodium-chloride (table salt), and hydrogenated
oils.

We don't feed our bodies, which are made of living cells, living food our
living cells can use. We feed them dead (cooked) "food". We push away from
the table after eating cooked meat, cooked vegetables, cooked potato, cooked
bread and cooked dessert and think we've given ourselves some nutrition,
when in fact we have not at all.

We drink alcohol, coffee, soft drinks, tea and polluted tap water. We drink
very little, if any, pure water. We get hardly any fiber, very few
nutrients, minimal exercise, or pure air.

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http://www.realfoods.net/

What's Wrong With Sugar?

Sugar is another substance creating our physical problems. Sugar is so
denatured and concentrated from its original plant form that it is actually
a drug. If it were introduced to the Food and Drug Administration for
approval today it would not pass.

Sugar causes irritation and weakening of the mucous membranes of the body
and robs the teeth, bones and blood of a great percentage of their minerals.
Inflammatory diseases of the breathing and digestive organs result from the
use of brown and white sugar. Other diseases that are caused or worsened by
the consumption of sugar include appendicitis, diabetes, cancer, and
poliomyelitits which is a painful, crippling disease caused by inflammation
of the grey matter in the spinal cord.

One of the lines of defense our bodies have is the immune system. Do you
know that a can of soda pop has 10 teaspoons of sugar in it. Thirty
teaspoons (3 cans of soda pop) will paralyze the immune system for one day!
Caffeine, also found in some sugar soft drinks, suppresses the immune system
by upsetting the delicate mineral balance, which deprives the immune system
of essential minerals.

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http://www.bcn.net/~stoll/body_sugarimm.html

               Dr. Stoll on sugar and the immune system

Leukocytic Index proves the devastating effect of refined carbohydrates on
immunity.

Many people have been asking for a mechanism for the depressed immunity seen
in people who eat sugar and other refined carbohydrates. Many are known but
the Leukocytic Index is an especially helpful one for many people to begin
to take this health risk seriously.

More than 20 years ago a large study was published about the effects of
refined carbohydrates (of which sweets are the worst) on the leukocytic
index. Our white cells are the most important factors in protecting us from
invading organisms. The leukocytic index is a measure of how many organisms
one white blood cell (WBC) can eat in an hour. Therefore an index of 10
means that that one WBC ate 10 organisms in THAT hour.

The average LI (leukocytic index) in the USA-- and remember, average is not
as healthy as one can get--is about 13.9. Within 15 minutes, after an
individual eats the amount of refined carbohydrates normally ingested in the
evening meal --about 100 grams, the leukocytic index drops to about 1.4.
Depending on the genetic susceptibility to this problem, it might be better
or worse-- this is just an average. Diabetics ALWAYS have a LI of less than
2.

That means: the average person loses more than 90% of their immune function
within 15 minutes of indulging in this poisonous substance. This deficiency
lasts for about 2 hours after the stress occurs.

What is routinely given intravenously during surgery? Glucose water! When
Ringer's Lactate (which has no sugar) is used instead, the incidence of post
operative infection is reduced by two thirds. The only reason I can think
of
for this kind of persistent ignorance is that there is no money in changing
the thinking of operative routine. There is a lot more money in treating the
infections that are created by the Allopathic Monopoly.

Since this has been known for more than 20 years, don't you think it is time
for this information to get out to the public?

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http://www.realfoods.net/

 What's Wrong With Salt?

Table salt or sodium chloride is an inorganic sodium compound formed by the
union of sodium and chloride. Sodium chloride causes the body to retain
fluid trying to shield the cells from this protoplasmic poison in an effort
to keep it out of the cells. High salt and high fat both seriously impair
the immune system. Salt also clogs up the blood stream.

Our advice is not to use table salt at all. If you MUST use salt, use SEA
SALT.  Sea salt has not been combined with chloride

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 What's Wrong With Cooking?

Cooking food destroys almost all (up to 83%) of the nutrients in it. In some
cases it changes the molecular structure of the proteins, minerals and other
nutrients into inorganic materials the body cannot assimilate.

After a meal of a cooked meat, cooked potato, cooked vegetable, a piece of
cooked bread, followed by a cooked sugar dessert you push yourself away from
the table, stomach full and satisfied, you head to your easy chair.

In reality, you have given your body no practical nourishment and you're
slowly starving your body's living cells. The body needs nutrition. When it
doesn't get it, it starts to feed on itself. But it knows it can get no
nourishment from the fat so it begins to feed on the muscle. Begin right now
to eat live raw food, not cooked dead food.

Of course you'll want to bake a potato, but if you do cook or steam your
vegetables, wait until the water is rapidly boiling to help lock in the
nutrients. Use only stainless steel or iron cookware. Do not use aluminum!
The aluminum will come off in the food. Also, do not store food in aluminum
containers and don't buy food in aluminum containers. Try to buy only fresh
food.

************************************************************************

What's wrong with meat?

Meat is the most dangerous thing we can put in our bodies, followed by
dairy, salt, sugar, white processed flour and hydrogenated oils.

Meat is the culprit causing colon cancer (affecting 20% of all families),
prostate cancer and other forms of cancer. Meat is the primary cause of
adult-onset diabetes. Meat also causes gout and arthritis.

We at Real Foods believe that man was meant to be herbivorous (feeding on
plants) and not carnivorous (feeding on meat). We believe this for several
reasons but primarily because of the size and shape of the intestinal tract.
Our digestive tract is more like other herbivores, (gorillas, horses and
elephants) and NOT like carnivores (meat eaters) such as dogs, cats, etc.
which have straight "sewage pipes" and can expel the waste from meat very
quickly and do not cook their meat before eating. Eating only plants and NO
meat (red or white) solves a multitude of problems.

We are told we need meat for protein, but we are NOT told that the cooking
of meat changes the molecular structure of the protein and renders the
protein in the meat unusable by the human body. Even if the meat could be
assimilated properly by the body, cooking it kills almost all of the
nutrients and if meat is not cooked, well then we have a host of other
problems. We are only eating it for taste.

E. Coli 0157 is naturally present in the intestines of cattle. During or
around the processing time it is believed that the fecal matter comes in
contact with the beef and contaminates it. It gets packaged anyway and gets
shipped to your supermarket.

The following is a description of a cattle slaughterhouse. WARNING: it is of
very graphic nature.

Dave Gifford, a student at Trinity College, visited a slaughterhouse and
wrote about his experience:

"I entered the kill shed through a short, tunnel-like hall through which I
could see what I soon learned was the third butchering station. The kill
shed consisted of one room in which a number of operations are performed by
one or two of six butchers at four stations along the length of the room. In
the kill shed there is also a United States Department of Agriculture (USDA)
inspector who examines parts of every animal who goes through the kill shed.

The first station is the killing station. It is worked by one man whose job
is to herd the animal into the killing stall, slaughter him or her, and
begin the butchering process. This stage of the process takes about ten
minutes for each animal, and begins with the opening of a heavy steel door
that separates the killing stall from the waiting chute. The man working
this station must then go into a corridor adjacent to the waiting chute, and
prod his next victim into the killing stall with a high-voltage electric
cattle prod.

This is the most time-consuming part of the operation because the cattle
are fully aware of what lies ahead, and are determined not to enter the
killing stall. The physical symptoms of terror were painfully evident on the
faces of each and every animal I saw either in the actual killing stall or
in the waiting chute.

During the 40 seconds to a minute that each animal had to wait in the
killing stall before losing consciousness, the terror became visibly more
intense. The animal could smell the blood, and see his or her former
companions in various stages of dismemberment. During the last few seconds
of life, the animal thrashes about the stall as much as its confines allow.

All four of the cows whose deaths I witnessed strained frantically,
futilely, and pathetically towards the ceiling -- the only direction that
was not blocked by a steel door. Death came in the form of a pneumatic nail
gun that was placed against their heads and fired."

Satchell and Hedges tell us "Agricultural refuse such as corncobs, rice
hulls, fruit and vegetable peelings, along with grain byproducts from retail
production of baked goods, cereals, and beer, have long been used to fatten
cattle."

The authors continued, "In addition, some 40 billion pounds a year of
slaughterhouse wastes like blood, bone, and viscera, as well as the remains
of millions of euthanised cats and dogs passed along by veterinarians and
animal shelters, are rendered annually into livestock feed--in the process
turning cattle and hogs, which are natural herbivores, into unwitting
carnivores."

In the 1950's, beef and chicken farmers (unless they are organic or range
farmers and use ONLY natural feed) began to use growth hormones to get
their animals to market bigger and quicker. Steroids. The hormone they use
is synthetic estrogen made from - the urine of a mare. It normally takes
sixteen weeks to raise a chicken but these farmers can do it in six weeks!
What do you think these growth hormones do to our bodies? They don't just
cook away!

Estrogen in natural form is the hormone God intended for females to start
producing in their bodies about the age of 15 or 16. This is what initiates
puberty. This is the hormone that regulates a woman's life and makes it
possible to have children. This is the hormone that the female body slowly
stops producing after child-bearing years have ended.

So what happens to the body of a woman when these hormones are added to
the meat she eats?

Girls today begin their menstrual cycles at 10, 11, or 12. When a woman eats
only foods that God intended, without the addition of artificial hormones,
the blood flow is usually light to non-existent, without pain, aches or mood
swings (PMS). In third world countries where meat and dairy products are not
a staple and where women are physically active you will find that problems
associated with PMS and menopause are almost non-existent.

The following is a description of a "rendering" plant. WARNING: it is of
very graphic nature.

You may not be familiar with the idea of rendering plants. The dead animal
and discarded flesh disposal industry. Yet rendering represents a mult-
billion dollar business, and these facilities operate 24 hours a day just
about everywhere in America, and they've been in operation for years.

Here is an article entitled "The Dark Side of Recycling" from the Fall,
1990, Earth Island Journal to learn about rendering plants:

"The rendering plant floor is piled high with ’raw product’: thousands of
dead dogs and cats; heads and hooves from cattle, sheep, pigs and horses;
whole skunks; rats and raccoons --all waiting to be processed. In the 90-
degree heat, the piles of dead animals seem to have a life of their own as
millions of maggots swarm over the carcasses.

"Two bandanna-masked men begin operating Bobcat mini-dozers, loading the
‘raw’ into a 10-foot-deep stainless-steel pit. They are undocumented workers
from Mexico, doing a dirty job. A giant auger-grinder at the bottom of the
pit begins to turn. Popping bones and squeezing flesh are sounds from a
nightmare you will never forget.

Rendering is the process of cooking raw animal material to remove the
moisture and fat. The rendering plant works like a giant kitchen. The
cooker, or ‘chef,’ blends the raw product in order to maintain a certain
ratio between the carcasses of pets, livestock, poultry waste and
supermarket rejects.

Once the mass is cut into small pieces, it is transported to another auger
for fine shredding. It is then cooked at 280 degrees for one hour. The
continuous batch cooking process goes on non-stop 24 hours a day, seven days
a week as meat is melted away from bones in the hot 'soup.’ During this
cooking process, the soup produces a fat of yellow grease or tallow that
rises to the top and is skimmed off. The cooked meat and bone are sent to a
hammermill press, which squeezes out the remaining moisture and pulverizes
the product into a gritty powder. Shaker screens sift out excess hair and
large bone chips. Once the batch is finished, all that is left is yellow
grease, meal and bone meal.

As the American Journal of Veterinary Research explains, this recycled meat
and bone meal is used as ‘a source of protein and other nutrients in the
diets of poultry and swine and in pet foods, with lesser amounts used in the
feed of cattle and sheep. Animal fat is also used in animal feeds as an
energy source.’ Every day, hundreds of rendering plants across the United
States truck millions of tons of this ‘food enhancer’ to poultry ranches,
cattle feed-lots, dairy and hog farms, fish-feed plants and pet-food
manufacturers where it is mixed with other ingredients to feed the billions
of animals that meat-eating humans, in turn, will eat.

Rendering plants have different specialties. The labeling designation of a
particular ‘run’ of product is defined by the predominance of a specific
animal. Some product-label names are: meat meal, meat by-products, poultry
meal, poultry by-products, fish meal, fish oil, yellow grease, tallow, beef
fat and chicken fat.

Rendering plants perform one of the most valuable functions on Earth: they
recycle used animals. Without rendering, our cities would run the risk of
becoming filled with diseased and rotting carcasses. Fatal viruses and
bacteria would spread uncontrolled through the population.

Death is the number one commodity in a business where the demand for feed
ingredients far exceeds the supply of raw product. But this elaborate system
of food production through waste management has evolved into a recycling
nightmare. Rendering plants are unavoidably processing toxic waste.

The dead animals (the ‘raw’) are accompanied by a whole menu of unwanted
ingredients. Pesticides enter the rendering process via poisoned livestock,
and fish oil laced with bootleg DDT and other organophosphates that have
accumulated in the bodies of West Coast mackerel and tuna.

Because animals are frequently shoved into the pit with flea collars still
attached organophosphate-containing insecticides get into the mix as well.
The insecticide Dursban arrives in the form of cattle insecticide patches.
Pharmaceuticals leak from antibiotics in livestock, and euthanasia drugs
given to pets are also included. Heavy metals accumulate from a variety of
sources: pet ID tags, surgical pins and needles.

Even plastic winds up going into the pit. Unsold supermarket meats, chicken
and fish arrive in styrofoam trays and shrink wrap. No one has time for the
tedious chore of unwrapping thousands of rejected meat-packs. More plastic
is added to the pits with the arrival of cattle ID tags, plastic insecticide
patches and the green plastic bags containing pets from veterinarians.

Skyrocketing labor costs are one of the economic factors forcing the
corporate flesh-peddlers to cheat. It is far too costly for plant personnel
to cut off flea collars or unwrap spoiled T-bone steaks. Every week,
millions of packages of plastic-wrapped meat go through the rendering
process and become one of the unwanted ingredients in animal feed.

The most environmentally conscious state in the nation is California, where
spot checks and testing of animal-feed ingredients happen at the wobbly rate
of once every two-and-a-half months. The supervising state agency is the
Department of Agriculture's Feed and Fertilizer Division of Compliance. Its
main objective is to test for truth in labeling: does the percentage of
protein, phosphorous and calcium match the rendering plant's claims; do the
percentages meet state requirements? However, testing for pesticides and
other toxins in animal feeds is incomplete.

In California, eight field inspectors regulate a rendering industry that
feeds the animals that the state's 30 million people eat. When it comes to
rendering plants, however, state and federal agencies have maintained a
hands-off policy, allowing the industry to become largely self-regulating.
An article in the February 1990 issue of Render, the industry's national
magazine, suggests that the self-regulation of certain contamination
problems is not working.

One policing program that is already off to a shaky start is the Salmonella
Education/Reduction Program, formed under the auspices of the National
Renderers Association. The magazine states that ‘...unless US and Canadian
renderers get their heads out of the ground and demonstrate that they are
serious about reducing the incidence of salmonella contamination in their
animal protein meals, they are going to be faced with... new and overly
stringent government regulations.’

So far, the voluntary self-testing program is not working. According to the
magazine, ‘...only about 20 per cent of the total number of companies
producing or blending animal protein meal have signed up for the program...’
Far fewer have done the actual testing.

The American Journal of Veterinary Research conducted an investigation into
the persistence of sodium phenobarbital in the carcasses of euthanised
animals at a typical rendering plant in 1985 and found ‘... virtually no
degradation of the drug occurred during this conventional rendering
process...’ and that ‘...the potential of other chemical contaminants (e.g.,
heavy metals, pesticides and environmental toxicants, which may cause
massive herd mortalities) to degrade during conventional rendering needs
further evaluation.’

Renderers are the silent partners in our food chain. But worried insiders
are beginning to talk, and one word that continues to come up in
conversation is ‘pesticides.’ The possibility of petrochemically poisoning
our food has become a reality. Government agencies and the industry itself
are allowing toxins to be inadvertently recycled from the streets and
supermarket shelves into the food chain. As we break into a new decade of
increasingly complex pollution problems, we must rethink our place in the
environment. No longer hunters, we are becoming the victims of our
technologically altered food chain.

The possibility of petrochemically poisoning our food has become a
reality."

That article is one of the most disgusting things we have ever read.

Meat consumption leaves an acidic residue and a diet of acid forming foods
requires the body to balance its pH by withdrawing calcium from the bones
and teeth. So even if we consume enough calcium, a high-protein, meat based
diet will cause calcium to be leached from our bodies.

As children we were taught to eat from the "Four Food Groups". This was
merely a marketing concoction by the joint efforts of the Meat and Dairy
Associations (which are VERY BIG business) to sell their products.

According to John Stauber and Sheldon Rampton’s article, "The US ‘Mad Cow’
Cover-Up." Stauber and Sheldon write, "For seven years, the U.S. Department
of Agriculture (USDA), the Food and Drug Administration (FDA), and the
multi-billion dollar animal livestock industry have cooperated in a PR
cover-up of huge health risks to U.S. animals and people.

"For ten years preceding the outbreak of Mad Cow Disease in Britain, the
USDA had scientific evidence that a version of the disease existed in U.S.
cattle. Yet government and industry have failed, even at this late date, to
ban the practice of ‘cow cannibalism.’

The practice, prohibited in Britain for years, continues throughout the
U.S. It is, in fact, more widespread in the U.S. than in any other country.
And, as USDA researcher Dr. Mark Robinson points out, ‘the rendering
processes employed in the UK and the US are virtually the same.’ The USDA
confirms that, for decades, scrapie-infected sheep have passed through U.S.
rendering plants.’

After a decade of official denials, the British government finally admitted
that Mad Cow Disease -- responsible for the deaths of more than 160,000
British cattle -- appeared to have migrated into humans who ate contaminated
beef and are now dying of Creutzfeldt-Jakob Disease (CJD).

The British government’s acknowledgment that infected beef was the likely
cause of death for ten unusually young CJD victims came as grim vindication
to Dr. Richard Lacey, a leading British microbiologist whose increasingly
desperate warnings that the BSE threat was ‘more serious than AIDS’ have
been officially dismissed for the past six years.

Dr. Lacey predicts that the government’s failure to act sooner, combined
with the disease’s long latency period, could produce 5,000-500,000 human
deaths per year in Britain sometime after the year 2000.

Internal documents and PR plans obtained by PR Watch, via a Freedom of
Information Act (FOIA) investigation, show that the U.S. government has
sought to protect the economic interests of the powerful meat and animal
feed industries, while denying the existence of risks to animals and human.

In a 1991 internal PR document, the USDA advised officials to use the
technical name for the disease. ‘The term "Mad Cow Disease" has been
detrimental,’ the document explained. ‘We should emphasize the need to use
the term "bovine spongiform encephalopathy" or "BSE."’

Mad Cow Disease apparently became an epidemic in England as a result of
‘rendering plants’ -- factories that melt carcasses and waste meat products
into protein used in animal feeds, cosmetics, nutritional supplements,
medicines, and other products. As little as one teaspoon of feed derived
from infected cattle can transmit the disease to another cow.

In the U.S., plants process billions of pounds of protein from dead cows,
sheep, pigs, chickens and other animals into animal feed each year.

In 1990, the USDA and FDA convened a committee dominated by the cattle,
dairy, sheep, and rendering industries. They launched a ‘voluntary ban’ on
feeding rendered cows to cows. This was simply a PR maneuver. A similar
voluntary ban failed miserably in Britain. The feeding of ruminant protein
to cows continues at a rate of millions of pounds per day.

U.S. government and industry representatives still insist that Mad Cow
Disease does not exist in the U.S. Unfortunately, this party line is based
on wishful thinking, rather than scientific proof.

A major U.S. outbreak seems plausible, even likely, unless the U.S.
government acts swiftly to outlaw the practice of feeding rendered by-
product protein to cows.

Has a meat-borne form of Creutzfeldt-Jakob Disease already spread into the
U.S. human population? Despite denials from the federal government, a number
of statistically alarming clusters of CJD already have been reported in the
U.S.

In the past, victims of CJD have been misdiagnosed with Alzheimer’s -- a
disease afflicting some four million Americans. The beginnings of a CJD
epidemic could, therefore, already be hidden within the country’s huge
population of dementia patients."

As usual, though, in this country, the bottom line boils down to money and
not the public good. In another  USDA internal document from 1991, entitled
"BSE Rendering Policy," we read: "There is speculation... that a spongiform
encephalopathy agent is present in the U.S. cattle population." The report
concluded that "prohibit[ing] the feeding of sheep and cattle--origin
protein products to all ruminants... minimizes the risk of BSE. The
disadvantage is that the cost to the livestock and rendering industries
would be substantial."

In Michael Greger’s ground breaking article, "The Public Health Implications
of Mad Cow Disease," we learn: "With scientists like Marsh saying ‘The exact
same thing could happen over here as happened in Britain,’ and with beef
consumption already at a thirty-year low, the USDA is justifiably worried.
There was even a complaint filed with the FDA concerning a woman with CJD
who had been taking a dietary supplement containing bovine tissue. Like
England, we have been feeding dead cows to living cows for decades. In fact,
here in the U.S. a minimum of 14% of the remains of rendered cattle is fed
to other cows (another 50% goes on the pig and chicken menu). In 1989 alone,
almost 800 million pounds of processed animal were fed to beef and dairy
cattle. Partly because of this, the USDA has conceded that ‘the potential
risk of amplification of the BSE agent is much greater in the United States’
than in Britain.

"... Four million Americans are affected by Alzheimer’s; it is the fourth
leading cause of death among the elderly in the U.S. Epidemiological
evidence suggests that people eating meat more than four times a week for a
prolonged period have a three times higher chance of suffering a dementia
than long-time vegetarians. A preliminary 1989 study at the University of
Pennsylvania showed that over 5% of patients diagnosed with Alzheimer’s were
actually dying from a human spongiform encephalopathy. That means that as
many as 200,000 people in the United States may already be dying from mad
cow disease each year."

 The cattle that so many folks eat every day not only fatten on the flesh of
their fellows, but they also feed on the manure of other species. Feast your
eyes on this information from the U.S. News and World Report: "Chicken
manure in particular, which costs from $15 to $45 a ton in comparison with
up to $125 a ton for alfalfa, is increasingly used as feed by cattle farmers
despite possible health risks to consumers... more and more farmers are
turning to chicken manure as a cheaper alternative to grains and hay."

The same story quotes farmer Lamar Carter, who feeds to his 800 head of
cattle a witches’ brew of soybean bran and chicken manure: "My cows are as
fat as butterballs. If I didn’t have chicken litter, I’d have to sell half
my herd. Other feed’s too expensive."

Farmer Carter doesn't mention this, but reporters Satchell and Hedges do:
"Chicken manure often contains campylobacter and salmonella bacteria, which
can cause disease in humans, as well as intestinal parasites, veterinary
drug residues, and toxic heavy metals such as arsenic, lead, cadmium, and
mercury. These bacteria and toxins are passed on to the cattle and can be
cycled to humans who eat beef contaminated by feces during slaughter."

If they’re not being fed on rendered by-products or chicken manure,
according to the Satchell and Hedges article, "Animal-feed manufacturers and
farmers also have begun using or trying out dehydrated food garbage, fats
emptied from restaurant fryers and grease traps, cement-kiln dust, even
newsprint and cardboard that are derived from plant cellulose. Researchers
in addition have experimented with cattle and hog manure, and human sewage
sludge. New feed additives are being introduced so fast, says Daniel
McChesney, head of animal-feed safety for the U.S. Food and Drug
Administration, that the government cannot keep pace with new regulations to
cover them."

Cattle and hog manure and human sewage sludge as possible foods for the
animals eaten by human beings.

Words fail me.

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    What's wrong with Dairy?

Dairy is the second most dangerous substance we can put in our bodies. We
are  told that milk is the perfect food and that it is needed for calcium.
We are NOT told that the pasteurizing of milk (heating it to 160 degrees or
higher) changes the calcium to an inorganic form which cannot be assimilated
by the body.

In nature, no animal pasteurizes its milk. No animal drinks the milk of
another animal and no other animal drinks milk after its weaning.

The inorganic calcium we put in our bodies can form kidney stones, gall
stones, tumors and calcium deposits in our joints, while leaving our bones
deficient in calcium. The calcium in pasteurized milk is just as inorganic
as that used in making cement.

Organic calcium on the other hand is found in abundance in raw carrots or
green leafy vegetables.

see http://www.dorway.com/milkinfo.txt for much more

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  What's Wrong With My Tap Water?

Many, many years ago our water was clean and pure. It's not clean and it's
not pure anymore. Not today. You need a water distiller!

Everything your body does requires water. In fact, you are 75% water. It is
estimated that a person with a 70-year lifespan who drinks two pints of
water per day will pass 4,500 gallons of water through their system. Unless
the water is distilled, it will include 200 to 300 pounds of rock -
inorganic calcium (lime), magnesium and other mineral deposits. Did you ever
wonder why we use distilled water in our steam irons? Because tap or well
water will clog up the holes.

The most common mineral in the ground is calcium carbonate (lime) which is
also a primary ingredient in making concrete or cement. If you have ever
seen a large stalamite or stalagtite in a limestone cave you can visualize
how this hard rock forms, one drop at a time, whether in a cave... or in
your arteries, kidneys or in your joints.

Stones will build up in the kidneys and gall bladder in the same way when we
drink well or tap water. Stone will also build up in the blood stream.

When a person has arteriosclerosis, doctors often recommend by-pass surgery,
balloon sugery (angioplasty) or some other costly method to replace, clear
or get around the larger arteries that are blocked and causing concern.
There are obvious short-comings to this approach. Although the largest
artery in the body is the aorta, which is a few inches long, the great
majority of our blood vessels are microscopically small capillaries, which
if placed end to end would be about 60 miles long.

If your arteries are clogged you should fix the entire 60 miles not just a
few inches. After all, in your house, the smaller pipes will clog up first.

It is the tiny capillaries in the brain that suffer the greatest damage not
only from cholesterol and salt but from the inorganic rock and minerals in
your water.

For this reason the popularity and the business of selling bottled mineral
water is akin to the traveling snake oil salesman and his snake oil. It
can't help. It can only hurt.

If you want to see the effects of this for yourself, go to a convalescent or
rest home and see with your own eyes the people who can no longer think or
reason for themselves. No technique on earth, other than a miracle of God,
can regain the life of a human brain that has turned to stone.

An ABC News study revealed that there are over 700 chemicals in our drinking
water and 129 of those chemicals have been cited by the EPA as posing
serious health risks. Yet the EPA requires that our water be tested for only
14 of these chemicals. In early summer, half of the water ways in America's
Corn Belt are polluted with unhealthy amounts of pesticides.

Despite the Safe Water Drinking Act of 1974, one in six Americans (40
million people) continue to drink water containing excessive levels of lead,
a heavy metal that can impair the IQ and the attention span of children. One
in six children have elevated levels of lead in their blood.

THE ANSWER

What is the answer to this dilemma? Lots and lots of pure water. Get a
personal home water distiller (found on our products page). Drinking proper
amounts of distilled water is the ONLY way of flushing out the toxic waste,
cholesterol and mineral deposits from our blood stream, bones and other body
parts.

In fact, pure water is a source of energy. Each cell in your body is 75%
water. Brain tissue consists of 85% water. One of the ways water produces
energy is by the splitting of water into its two components hydrogen and
oxygen. Whenever this occurs, energy is released. Just as there is solar
energy, there is hydroelectric energy. Your body has an electrical system
and is in fact a battery. When your car battery runs out of distilled water
it goes dead.

Water actually holds your cells together. Water in certain shapes become
sheets of what are called hydonium ions, or H3O+. In certain areas of the
body it becomes very sticky. The measure of "stickiness" is called
viscosity. In solutions of higher viscosity -in a dehydrated state- the
proteins and enzymes become less efficient. Chronic fatigue syndrome (CFS)
is caused by dehydration!

Dehydration is a primary factor in aging and producing disease all over the
body. Look at the word disease. (DIS-EASE) As you become dehydrated, you
create stress in the body. Dehydration is one of the greatest producers of
free radicals in the body. Free radicals cut amino acids from the proteins.
They do damage to the cell architecture. The body mechanisms that are
supposed to prevent the generation of free radicals get destroyed by
dehydration. When you are dehydrated, nutrition and exercise won't help.

Colas, coffee and tea all contain caffeine. Caffeine drives the water out of
the body. It also constricts the blood vessels, which causes strokes.

Beer is a great dehydrator. Most people are dehydrated and don't even know
it. As we get older, we get progressively dehydrated and we become
completely oblivious to our need for water. Remember, as you become
dehydrated, you create stress in the body. The body responds by producing
hormones in the brain called endorphins. We become addicted to their
effects. It's like morphine or heroin. The same amount doesn't give you the
same "kick" every time.

If your urine is concentrated (dark and odorous), you are dehydrated. Your
body is concentrating its urine to retain its water. Thirst is not a good
indicator of your water needs. Your body has many other ways of telling you.
These include stomach pains, depression, high blood pressure (when your body
has to force water into the tissues, it raises the pressure), high
cholesterol, liver and kidney damage and exhaustion.

Drink at least (8) 8-ounce glasses of distilled water per day. Drink more if
you are a heavy person. Sixteen would be better for anyone. Most people
drink coffee, tea, soft drinks, beer, etc., We simply don't drink enough
pure water. Think about your liver, kidneys, bones, joints and blood vessels
and give them a break... drink lots of pure water. You'll be amazed. If you
don't already have a water distiller, get a Water Distiller.

************************************************************************

 What's Wrong With Bread?

Let's take a look at the bread-making process. The miller takes the living
grain of wheat and removes the outer shell called the bran (fiber) and
either throws it away or sells it to health food stores. Then he removes the
wheat germ (which contains all the nutrients) because it gums up his
machinery and again sells it to health food stores. Then he takes what is
left called the endosperm and grinds it into a fine powder. But this powder
is not white so he bleaches it, often using a bleaching agent similar to
Clorox.

Now the flour is ready for the ingredients (poisons like sugar, salt, dough
conditioners and preservatives) and baking... but it contains zero fiber and
zero nutrients. Knowing the majority of the public will not buy a product
that does not have at least some nutritive value posted on the wrapper, the
bread-maker puts into this dead, fiberless, nutritionally-void substance,
some artificial, coal-tar derived vitamins and minerals which have been
known to cause cancer. Now he can label it "enriched" and pass it on to the
unsuspecting public as something that is supposed to be good food.

White flour is used in schools to make paste, which is just what it does in
our digestive tract, causing constipation.

Then there are those who realize the miller has taken all the goodness out
of the flour so they mill their own flour from organic wheat and other
organic grains, believing they are leaving in the good part. They don't
realize when they bake the bread the heat destroys almost all of the
nutrients.

Chromium helps escort glucose to the cells. 80% of Americans are chromium
deficient. It's a trace mineral in wheat, but 72% of it is missing in white
flour.

Another problem with bread is yeast. Almost every food that is fermented
(like wine) or is moldy contains yeast and contributes to yeast growth.
Yeasts can live in the body. Yeasts live off of sugar and starch. Do you
know what you get when you eat fruit or fruit and grains together combined
with a yeast build up in person's body which cooks them at 98.6 degrees? You
get alcohol. A person's body can become a very large and efficient "still".
This can cause health problems of many kinds including headaches,
stomachaches, indigestion, poor digestion or no digestion at all.

When you take a diet high in refined carbohydrates, yeast germs (Candida
Albicons) proliferate. Increased numbers of yeast germs put out toxins which
depress the immune system and increase your susceptibility to food and
chemical allergies, infections and other illnesses.

Other things that can contribute to this are beer, pizza, cheese,
(especially moldy cheeses) sweet drinks, sweet foods and sugar in almost
everything that is processed including breakfast cereals.

The best way to stop this, besides the dietary changes is to eat garlic,
linseed oil and a diet high in beta carotene and vitamin C.

************

 Kick-Start Your Immune System With These 12 Effective Tricks!

By Andrea Celmins

(03-17-2000) - Your immune system plays a staring role in the way you feel
and how susceptible you are to a wide variety of illnesses. The following
habits are sure to boost your overall health while targeting your immune
system in particular. Incorporate the following tips into your way of life
to ensure optimal health.

TIPS ON HOW TO EAT FOR HEALTH:

1. VARIETY:

Eat a variety of foods to give your body the best possible odds of obtaining
all of the necessary nutrients for good health. You've heard it before and
no doubt you'll hear it again: a diet rich in fruits, veggies and whole
grains offers the best supply of nutrients to keep your immune system strong
and healthy. For starters try adding broccoli and sweet potatoes to your
diet, both are great sources of vitamin A which works to supercharge your
immunity and prevent infections by maintaining the body’s barriers (skin,
lungs and the epithelial linings of the throat and mouth).

2. FAT:

We need to consume adequate amounts of essential fatty acids to aid in the
absorption and transportation for fat-soluble vitamins (A,D,E,K and the
carotenoids including beta-carotene). Focus on consuming foods that contain
healthy types of fat to supply the majority of the fat your body needs.

Monounsaturated fats are the best source of dietary fat health-wise. Studies
show they reduce blood levels of low-density lipoproteins (LDLs) or "bad"
cholesterol without affecting the blood level of high-density lipoproteins
(HDLs) or "good" cholesterol. Monounsaturated fats are found in abundance in
vegetable and nut oils such as olive and peanut oil.

(Note: As owner and WEBmaster of DORway.com I removed the reference to
Canola oil because I believe this rape-seed extract is NOT suitable for
human consumption).

Polyunsaturated fats have the ability to lower your total blood cholesterol
level but they lower the HDLs along with the LDLs so you want to avoid going
overboard when eating this type of fat. At the same time you need sufficient
amounts because linolenic acid, a polyunsaturated fatty acid, is the only
essential fatty acid meaning your body cannot produce it and must obtain it
from the diet. Soybean, safflower and sunflower oils are good sources of
polyunsaturated fats. Omega-3 fatty acids are also important polyunsaturated
fatty acid that helps the immune system’s cells to function more efficiently
to detect and prevent the attack of germs. Omega-3 fatty acids are found in
cold-water fish and flaxseed oil. To get adequate amounts of omega-3 fatty
acids aim to eat three 3oz. servings of cold-water fish per week or
supplement your diet with 1 to 2 tablespoons of flaxseed oil daily. A tasty
way to ensure sufficient consumption is to add flaxseed oil to homemade
smoothies or make salad dressings with the good-for-you oil. Food products
that contain flaxseed oil as an ingredient (some cereals, for example) are
also available in stores.

3. SPICE UP YOUR DIET:

Add garlic to your favorite dishes to enhance flavor and your immune system.
Garlic is a potent immune system stimulant, a natural antibiotic and is
effective when used to fight fungal infections including athlete’s foot,
systemic candidiasis and yeast vaginitis. Garlic magnifies the body’s own
resistance to infection by increasing the number of white cells called
lymphocytes. The purpose of lymphocytes is to ward off foreign/infectious
invaders and the more you have working for you, the more efficiently and
effectively your body is protecting itself. It can be consumed fresh (try
sautéing it and adding it to your favorite dish) or taken in supplement
form.

4. TEA TIME:

Take time to enjoy a cup of green tea. The benefits are threefold: green tea
offers relaxation & stress relief, enhances the body’s intrinsic defenses
against infectious substances and directly interacts with many
microorganisms in a way that lowers their disease-causing potential. In
addition green tea has a number of beneficial compounds, including the
flavinoid catechin, which have anti-oxidant and health enhancing effects.

5. WATER:

Drink up! We all know water is important for hydration but did you know that
moist membranes fend off germs? Block out germs by drinking at least eight
8oz. glasses a day.

6. SUGAR:

Now for the news nobody likes to hear: sugar is an immune system depressant.
Say no to sugar and say yes to health. Do a self-test: limit your sugar
intake for a week and at the end of the week evaluate how you feel. Do you
feel better? Worse? The same? Listen to your body and act accordingly. You
may feel so great that you decide to cut out sugar entirely or you may
decide to take less drastic measures and simply cut down on your sugar
intake. In any event, regardless of the changes you do or don't make, you
will at least be aware of how the sugar you put in your body instantly
affects the way you feel and impedes immunity.

LIFESTYLE TIPS:

6. EXERCISE:

Exercise invigorates your body and strengthens your immunity. Walk your way
to a strong immune system; walking deepens breathing, lowers blood pressure
and energizes your body. If you engage in prolonged, vigorous exercise, rest
up and take care of yourself afterward since intense strenuous physical
activity can temporarily impair immunity.

7. STRESS:

Stress is one of your immune system’s greatest enemies, luckily there are a
number of ways to keep it in check. For starters learn to say "no." It’s
okay to say no when you are too busy or not up to the task or you just plain
don't feel like doing whatever it is that’s asked of you. Stop trying to be
perfect, allow yourself to be satisfied with doing the best you can, nobody
is perfect. It’s a waste of time to beat yourself up for being human, give
yourself a break, you are doing a great job (even if you don't think so)!
For an extra lift, research has shown that supplementing with
dehydroepiandrosterone (DHEA) can help people (& their bodies) cope with
stress.

8. SMILE:

Laughter is not only a great stress reliever but it also boosts the body’s
ability to fight viruses. There are a number of online resources that offer
a laugh, you might want to sign up to receive a "joke of the day" e-mail to
lighten up your workday. For a more tangible option pick up a joke book the
next time you’re in a bookstore. Or better yet spend time with friends who
make you happy and enjoy a good laugh as often as possible. People who are
involved in social activities are less likely to catch colds. For a fun way
to boost immunity this weekend why not grab a few friends and rent a comedy?

9. BE MINDFUL:

Mind/body exercises are inexpensive (often free!) and effective stress
relievers. Practice deep breathing to oxygenate your blood and relax your
mind and body. Meditate; find a quite spot to concentrate on breathing
deeply and focus on your immune system for twenty minutes. Utilize
visualization techniques to strengthen your immunity; spend a few minutes
each day to visualize a strong, vital immune system.

SUPPLEMENT TIPS:

10. VITAMINS/MINERALS:

It’s virtually impossible to obtain all the necessary nutrients from your
diet so it’s a good idea to take a multi-vitamin/mineral supplement that
supplies at least 100% of the daily recommended intake. Be sure to double
check that the supplement you select has 100% of key immune building
minerals including copper, selenium (stimulates increased antibody response
to infection) and zinc (ensures proper functioning of the immune system).

11. POLYSACCHARIDES:

The Maitake mushroom is considered an adaptogen meaning it helps the body
adjust to stress and normalizes bodily functions. It has a high
polysaccharide content which is believed to be the source of its healing
properties. Maitake revives immunity by stimulating the activity of key
immune cells. Take 6 mg two to three times daily (liquid or capsules). Take
3 to 6 500-mg capsules as a tonic or adaptogen daily.

12. HERBS:

The popular herb Echinacea is a great immune system builder; it stimulates
specific white blood cells and has anti-inflammatory and antiviral
qualities. Goldenseal is another potent immune system strengthener that acts
as an antibiotic, detoxifies the body and has antibacterial properties. Suma
or Brazilian ginseng combats stress and boosts immunity. Adaptogenic herbs
like ginseng, astragalus, schizandra and aswagandha have a balancing effect
on the body and boost resistance to infection. It is recommended that
adaptogenic herbs be taken in small amounts over a long period of time to
build up the body’s resistance.

***********************************

   The above is a collection of articles found on the Internet.  They made
sense to me... so I am posting them for others to read and mull over.

   Perhaps, if enough people begin pressuring their doctors for the truth
on foods and additives... THEY will see the need to become better educated
in order to better serve their patients.

This file: http://www.dorway.com/badfoods.txt