Primitive Diva

My photo
Three Goats Farm of Montgomery, Texas
Melissa is a former beauty queen, personal trainer and certified holistic health coach. Melissa founded Queen Bee Wellness to specialize her coaching practice towards Women's Wellness and Beauty. She helps women focus on finding their own natural beauty from a integrative approach of balancing Mind, Body and Soul. Melissa believes that what we put in our mind is just as important as the nourishing food we put in our bodies and products on our skin. She strives to coach women to balance a healthier body image, approach to wellness and authentic living. With her passion for a clean lifestyle, Queen Bee Wellness therapeutic skin care products were born- to help women enhance their natural glow, without causing harm to their health from chemical laden toxic products. Melissa's philosophy to real beauty is summarized in "Wellness is Beauty". Melissa resides on a 10 acre farm in Montgomery, Texas with her husband and teen aged children. In her spare time she is chief goat wrangler and milker of her "Queen Bee" herd of dairy goats at Three Goats Farm.

Monday, July 12, 2010

Dr Feingold and his common sense brilliance......!

Did you know that the brand of ice cream, cookie, and potato chip you select could have a direct effect on the behavior, health, and ability to learn for you or your children?

Numerous studies show that certain synthetic food additives can have serious learning, behavior, and/or health effects for sensitive people.
The Feingold Program (also known as the Feingold Diet) is a test to determine if certain foods or food additives are triggering particular symptoms. It is basically the way people used to eat before "hyperactivity" and "ADHD" became household words, and before asthma and chronic ear infections became so very common.

ADHD (Attention Deficit Hyperactivity Disorder) is the term currently used to describe a cluster of symptoms typical of the child (or adult) who has excessive activity or difficulty focusing. Some of the names that have been used in the past include: Minimal Brain Damage, Minimal Brain Dysfunction (MBD), Hyperkinesis, Learning Disability, H-LD (Hyperkinesis/Learning Disability), Hyperactivity, Attention Deficit Disorder, ADD With or Without Hyperactivity.

In addition to ADHD, many children and adults also exhibit one or more other problems which may include: OCD (Obsessive Compulsive Disorder), ODD (Oppositional Defiant Disorder), Bi-polar Disorder, Depression, Tourette Syndrome (TS), and Developmental Delays. These people often have food or environmental allergies. Many have a history of one or more of these physical problems: ear infections, asthma, sinus problems, bedwetting, bowel disorders, headaches/migraines, stomachaches, skin disorders, sensory deficits (extreme sensitivity to noise, lights, touch), vision deficits (the left and right eyes do not work well together, sometimes nystagmus).

While all the above symptoms might be helped by the Feingold Program, generally the characteristic that responds most readily is behavior. Although the symptoms differ from one person to another, the one characteristic that seems to apply to all chemically-sensitive people is that they get upset too easily. Whether the person is 3-years-old or 33, they have a short fuse.

Dr. Feingold began his work on linking diet with behavior back in the 1960's. He soon saw that the conventional wisdom about this condition was not accurate. At that time most doctors believed that children outgrew hyperactivity, that only one child in a family would be hyperactive, and that girls were seldom affected. Parents using the Feingold Diet also saw that these beliefs were not accurate. Years later, the medical community revised their beliefs, as well.

Another change in the medical community has been the increased use of medicine to address ADHD. In the 1960's and 1970's medicine was used with restraint, generally discontinued after a few years, and never prescribed to very young children. If there was a history of tics or other neurological disorders in a family member, a child would not be give stimulant drugs. The Feingold Association does not oppose the use of medicine, but believes that practitioners should first look for the cause(s) of the problems, rather than only address the symptoms. For example, ADHD can be the result of exposure to lead or other heavy metals; in such a case, the logical treatment would be to remove the lead, arsenic, etc.

The Feingold Association believes that patients have a right to be given complete, accurate information on all of the options available in the treatment of ADHD as well as other conditions. Sometimes, the best results come from a combination of treatments. This might include using the Feingold Diet plus allergy treatments, or plus nutritional supplements, or plus a gluten-free/casein-free diet, or even Feingold + ADHD medicine. We believe that it's useful to start with the Feingold Diet since it is fairly easy to use, not expensive, and because removing certain synthetic additives is a good idea for anyone.

Used originally as a diet for allergies, improvement in behavior and attention was first noticed as a "side effect." It is a reasonable first step to take before (or with if already begun) drug treatment for any of the symptoms listed on the Symptoms page.

The Feingold Program eliminates these additives:

Artificial (synthetic) coloring
Artificial (synthetic) flavoring
Aspartame (Nutrasweet, an artificial sweetener)
Artificial (synthetic) preservatives BHA, BHT, TBHQ
In the beginning (Stage One) of the Feingold Program, aspirin and some foods containing salicylate (Suh-LIH-Suh-Late) are eliminated. Salicylate is a group of chemicals related to aspirin. There are several kinds of salicylate, which plants make as a natural pesticide to protect themselves. Those that are eliminated are listed in the salicylate list which is included also in the Program Handbook. Most people can eventually tolerate at least some of these salicylates.
You will notice this dietary program is often referred to as a program because fragrances and non-food items which contain the chemicals listed above are also eliminated.

Where do food dyes come from?

Those pretty colors that make the "fruit punch" red, the gelatin green and the oatmeal blue are made from petroleum (crude oil) which is also the source for gasoline.
You will find them on the ingredient labels, listed as "Yellow No. 5," "Red 40," "Blue #1," etc. The label may say "FD&C" before the number. That means "Food, Drug & Cosmetics." When you see a number listed as "D&C" in a product, such as "D&C Red #33" it means that this coloring is considered safe for medicine (drugs) and cosmetics, but not for food. See more about colorings.

What are artificial flavorings?

They are combinations of many chemicals, both natural and synthetic. An artificial flavoring may be composed of hundreds of separate chemicals, and there is no restriction on what a company can use to flavor food.
One source for imitation vanilla flavoring (called "vanillin") is the waste product of paper mills. Some companies built factories next to the pulp mills to turn the undesirable by-product into imitation flavoring, widely used in many cookies, candies and other foods. See more about food dyes and flavorings.

What are BHA, BHT and TBHQ?

Those initials stand for three major preservatives found in many foods, especially in the United States. Like the dyes, they are made from petroleum (crude oil). Often, they are not listed in the ingredients.
These chemicals may be listed as "anti-oxidants" because they prevent the fats in foods from "oxidizing" or becoming rancid (spoiling). There are many natural, beneficial anti-oxidants, but they are much more expensive than the synthetic versions.

There are other undesirable food additives (MSG, sodium benzoate, nitrites, sulfites, to name a few) but most of the additives used in foods have not been found to be as big a problem as those listed above. See more about these preservatives.

Food additives are not new.

Artificial colors have been around for more than 100 years. (Originally they were made from coal tar oil.) And children have been eating artificially colored and flavored products for decades.
But then . . . most children ate these additives infrequently. They got an occasional lollipop from the bank or barber shop. Cotton candy was found at the circus. Jelly beans were given at Easter, orange cupcakes at Halloween and candy canes at Christmas.

Today . . . the typical child growing up in the United States is exposed to these powerful chemicals all day, every day.

What the child growing up in the U.S. in the 1940's got:-vs- What the child growing up in the U.S. today gets:

White toothpaste -- Multi-colored toothpaste, perhaps with sparkles
Oatmeal -- Sea Treasures Instant Oatmeal (turns milk blue)
Corn flakes -- Fruity Pebbles
Homemade Toast & grass fed butter, w/real fruit jam -- Pop Tarts
Cocoa made with natural ingredients -- Cocoa made with artificial flavoring, & some with dyes.
Whipped whole fat cream -- Syntheic Cool Whip with hydrogenated oils and HFCS
No vitamins (or perhaps cod liver oil) -- Flintstone vitamins with coloring & flavoring
White powder or bad-tasting liquid medicine-- Bright pink, bubble-gum flavored chewable or liquid medicine

Sample school lunch:
Meat loaf, freshly made mashed potatoes, vegetable. Milk, cupcake made from scratch.

Sample school lunch:
Highly processed foods loaded with synthetic additives, no vegetable. Chocolate milk with artificial flavor.

Sample school beverage:
Water from the drinking fountain

Sample school beverage:
Soft drink with artificial color, flavor, caffeine, aspartame, etc.

Combined with the weekly birthday celebration of a classmate--where food dyed cookies and cupcakes are served generously as a treat!!!

Here is another article that was written during my research on food additives for a previous workshop: It gives a few more definitions

Food additives, used by mankind for centuries, are chemicals applied to foods at home or by the food industry to improve the taste, color, texture, and longevity of food. Salt, sugar, and vinegar were among the first food additives discovered and were used both to enhance taste and to preserve foods. Although salt, smoke, spices, and sugars have been used moderately for millennia, in the past 30 years, with the advent of processed foods, there has been a massive explosion in the chemical adulteration of foods with additives. Food additive technology through research and development has become big business.We have created a market full of "Franken-Foods"! Considerable controversy has been associated with the potential threats and possible benefits of food additives. Commercial food additives are regulated in this country by the Federal Food, Drug, and Cosmetic Act and food additives tend to receive the most detailed scientific attention because of regulatory scrutiny. There are literally thousands of chemical additives used in our food today, and scores of those are considered to be harmful elements. A brief discussion of the more popular additives will serve to illustrate potential health problems, and hopefully will help you begin thinking about avoiding these harmful substances:

Sulfites (Sulphites) are used as bleaching, antioxidant, and preserving additives in food. They've been implicated as allergens due to the fact that a typical sulfite reaction involves flushing, dizziness, shortness of breath or wheezing. Asthmatic attacks can be provoked by sulfites and a few deaths have been attributed to their consumption as well. Unfortunately sulfite sprays have been widely used on fresh produce in stores and restaurants to prevent browning due to air exposure. The huge American favorite, french-fried potatoes, are also treated in this way. As preservatives, sulfites were at one time found in processed food, alcoholic beverages (wines and beer), and drugs. Even aerosols used to treat asthmatics contained sulfites as preservatives in the past! The increased notoriety of sulfites in 1985 led to new regulations limiting their use, and the FDA has banned the use of six sulfite preservatives in fresh fruit and vegetables. However the ban still permits manufacturers of processed foods, dried fruits, wines and beer to use sulfites, although if these manufacturers are prudent on behalf of their customers, they will voluntarily restrain or curtail sulfite use.

Nitrates and Nitrites Several chemicals used as food preservatives
are also found naturally in many foods. Nitrates and nitrites are ever-present in plants. They form part of the essential chemistry of soils and plants, and as every gardener knows nitrogen is essential for plant growth, thus nitrogen fertilizers containing nitrates are the most abundant agricultural chemicals. Surprisingly, some very beneficial foods such as, beets, radishes, spinach, and lettuce contain the highest levels of nitrates. We know that daily nitrate consumption is estimated to be in the range of 100 mg per day.

Although nitrites do occur in nature they are less common in the food supply, but are produced in the mouth and intestine by bacterial action on protein and nitrates. Their intake is in the range of 2-3 mg per day. Nitrites, usually as sodium salts, have been used widely as preservatives, especially in bacon and other processed meats. Saltpeter is the best known nitrite with its undeserved reputation as the sex-drive inhibitor. The chief concern is the ability of nitrites to combine with amino acids in the gastro-intestinal tract (GIT) to form nitrosamines, potentially carcinogenic molecules. Vitamin C inhibits nitrosamine formation and is thought to protect against GIT cancer. Vitamin C as an antioxidant preservative, can replace less desirable preservatives in some foods. Tobacco smoke is the major source of human exposure to nitrosamines.

Salicylates are common in vegetables and fruit. Medicinal salicylates (aspirin) came from plant sources such as willow-bark methylsalicylate. As oil of wintergreen, methylsalicylate has been rubbed on many cold-stricken chests and inhaled by coughing children for years. Acetylsalicylic acid (ASA), or aspirin, is one of the most popular and useful drugs of all times. ASA is an effective drug with diverse benefits, but it routinely causes GIT irritation and bleeding. It's a major allergen and causes many rashes and hives and can occasionally trigger asthma. Dr. Feingold postulated that salicylates and food dyes produced hyperactivity and behavior issues in children, popularizing low salicylate diets. Feingold recommended avoiding foods that contained natural salicylates or chemically similar substances. His lists excluded such foods as peaches and cucumber, for example, which are low in our list of symptom-producing foods.
Food Colors and preservatives have been suspected of producing allergic reactions, and behavioral disturbance for many years, and their exclusion is part of Dr. Feingold's program for treating hyperactive children.

Food colors are used liberally in all commercial food manufacture and are very popular in home use as well. We know that the yellow dye tartrazinea, and the preservative benzoate, can cause hives (urticaria). In the study of hyperactive children by Egger et al, tartrazine and benzoate were the most common substances to provoke abnormal behavior in children, although they were never the only cause of behavioral problems. Tartrazine is a yellow food color commonly found in a wide variety of manufactured foods. It produces an assortment of symptoms, typically within 90 minutes of ingestion, including asthma, hives, generalized swelling, headache, and behavior change (usually hyperactivity). Colors derived from natural plant and animal sources are usually exempt from FDA control in the US and are generally recognized as safe (GRAS). Beet pigment, beta-carotene, grape skin extract, paprika, saffron, turmeric, and vegetable juices are examples of GRAS colors. While these substances are not known to be toxic or carcinogenic, there is no assurance that they're not allergenic or otherwise troublesome to some people. Certified colors are approved by the Food, Drug and Cosmetic act and bear the certification name FD&C Red No. 2 and so on, tartrazine being FD&C Yellow No. 15. Of the nine colors currently certified, seven may be used in amounts consistent with good manufacturing practice.

Monosodium Glutamate, well-known as MSG, is perhaps the most vilified of additives. MSG is blamed for almost everything that goes wrong in Chinese restaurants, and many people scan food product labels, rejecting any displaying MSG. Glutamate is a respectable, normal amino acid however, that is continuously present in all our cells and always available in the blood. One possibility for MSG to act in a negative fashion in the body would occur with the sudden absorption of a large amount. In this case, an individual may experience a rapid rise in blood glutamate, activating receptors which ring alarms, causing the headache and shooting pains that are associated with MSG. A variety of other symptoms are commonly reported, including flushing, numbness and tingling, chest pains, fast heart action, abdominal pains, and behavior changes such as irritability, hyperactivity, and angry outbursts.

Aspartame, a well known popular artificial sweetener, contains two normal amino acids, phenylalanine and aspartic acid and is well tolerated in reasonable doses. The fact that combining them produced a sweet taste was a surprise (and lucrative) discovery. Problems with ingesting large amounts might occur in people with known phenylalanine intolerance. In addition, excess phenylalanine could affect brain function adversely by increasing excitability of brain cells and, in the worse case, promoting seizures. Occasional reports of "allergic" reactions to aspartame are surprising since this molecule should not act as an allergen.

As we all become informed and educated about how chemical additives in our foods affect our bodies, we will be able to make better informed choices to insure our health and well being. It is my sincere hope that more and more Americans will make healthy, organic, unprocessed foods a larger part of their daily diets, especially our children!

Thursday, July 1, 2010

Eating healthy is an mental disorder....?

I just had to share an article from Natural News and the Health Ranger about a more descriptive write-up of the newly coined disorder called....."Orthorexia"!

(NaturalNews) In its never-ending attempt to fabricate "mental disorders" out of every human activity, the psychiatric industry is now pushing the most ridiculous disease they've invented yet: Healthy eating disorder.

This is no joke: If you focus on eating healthy foods, you're "mentally diseased" and probably need some sort of chemical treatment involving powerful psychotropic drugs. The Guardian newspaper reports, "Fixation with healthy eating can be sign of serious psychological disorder" and goes on to claim this "disease" is called orthorexia nervosa -- which is basically just Latin for "nervous about correct eating."

But they can't just called it "nervous healthy eating disorder" because that doesn't sound like they know what they're talking about. So they translate it into Latin where it sounds smart (even though it isn't). That's where most disease names come from: Doctors just describe the symptoms they see with a name like osteoporosis (which means "bones with holes in them").

Getting back to this fabricated "orthorexia" disease, the Guardian goes on to report, "Orthorexics commonly have rigid rules around eating. Refusing to touch sugar, salt, caffeine, alcohol, wheat, gluten, yeast, soya, corn and dairy foods is just the start of their diet restrictions. Any foods that have come into contact with pesticides, herbicides or contain artificial additives are also out."

Wait a second. So attempting to avoid chemicals, dairy, soy and sugar now makes you a mental health patient? Yep. According to these experts. If you actually take special care to avoid pesticides, herbicides and genetically modified ingredients like soy and sugar, there's something wrong with you.

But did you notice that eating junk food is assumed to be "normal?" If you eat processed junk foods laced with synthetic chemicals, that's okay with them. The mental patients are the ones who choose organic, natural foods, apparently.

What is "normal" when it comes to foods?
I told you this was coming. Years ago, I warned NaturalNews readers that an attempt might soon be under way to outlaw broccoli because of its anti-cancer phytonutrients. This mental health assault on health-conscious consumers is part of that agenda. It's an effort to marginalize healthy eaters by declaring them to be mentally unstable and therefore justify carting them off to mental institutions where they will be injected with psychiatric drugs and fed institutional food that's all processed, dead and full of toxic chemicals.

The Guardian even goes to the ridiculous extreme of saying, "The obsession about which foods are "good" and which are "bad" means orthorexics can end up malnourished."

Follow the non-logic on this, if you can: Eating "good" foods will cause malnutrition! Eating bad foods, I suppose, is assumed to provide all the nutrients you need. That's about as crazy a statement on nutrition as I've ever read. No wonder people are so diseased today: The mainstream media is telling them that eating health food is a mental disorder that will cause malnutrition!

Shut up and swallow your "Frankenfoods" or "Food-Like Substances"
It's just like I reported years ago: You're not supposed to question your food, folks. Sit down, shut up, dig in and chow down. Stop thinking about what you're eating and just do what you're told by the mainstream media and its processed food advertisers. Questioning the health properties of your junk food is a mental disorder, didn't you know? And if you "obsess" over foods (by doing such things as reading the ingredients labels, for example), then you're weird. Maybe even sick.

That's the message they're broadcasting now. Junk food eaters are "normal" and "sane" and "nourished." But health food eaters are diseased, abnormal and malnourished.

But why, you ask, would they attack healthy eaters? People like Dr. Gabriel Cousens can tell you why: Because increased mental and spiritual awareness is only possible while on a diet of living, natural foods.

Eating junk foods keeps you dumbed down and easy to control, you see. It literally messes with your mind, numbing your senses with MSG, aspartame and yeast extract. People who subsist on junk foods are docile and quickly lose the ability to think for themselves. They go along with whatever they're told by the TV or those in apparent positions of authority, never questioning their actions or what's really happening in the world around them.

In contrast to that, people who eat health-enhancing natural foods -- with all the medicinal nutrients still intact -- begin to awaken their minds and spirits. Over time, they begin to question the reality around them and they pursue more enlightened explorations of topics like community, nature, ethics, philosophy and the big picture of things that are happening in the world. They become "aware" and can start to see the very fabric of the Matrix, so to speak.

This, of course, is a huge danger to those who run our consumption-based society because consumption depends on ignorance combined with suggestibility. For people to keep blindly buying foods, medicines, health insurance and consumer goods, they need to have their higher brain functions switched off. Processed junk foods laced with toxic chemicals just happens to achieve that rather nicely. Why do you think dead, processed foods remain the default meals in public schools, hospitals and prisons? It's because dead foods turn off higher levels of awareness and keep people focused on whatever distractions you can feed their brains: Television, violence, fear, sports, sex and so on.

But living as a zombie is, in one way quite "normal" in society today because so many people are doing it. But that doesn't make it normal in my book: The real "normal" is an empowered, healthy, awakened person nourished with living foods and operating as a sovereign citizen in a free world. Eating living foods is like taking the red pill because over time it opens up a whole new perspective on the fabric of reality. It sets you free to think for yourself.

But eating processed junk foods is like taking the blue pill because it keeps you trapped in a fabricated reality where your life experiences are fabricated by consumer product companies who hijack your senses with designer chemicals (like MSG) that fool your brain into thinking you're eating real food.

If you want to be alive, aware and in control of your own life, eat more healthy living foods. But don't expect to be popular with mainstream mental health "experts" or dieticians -- they're all being programmed to consider you to be "crazy" because you don't follow their mainstream diets of dead foods laced with synthetic chemicals.

But you and I know the truth here: We are the normal ones. The junk food eaters are the real mental patients, and the only way to wake them up to the real world is to start feeding them living foods.

Some people are ready to take the red pill, and others aren't. All you can do is show them the door. They must open it themselves.

In the mean time, try to avoid the mental health agents who are trying to label you as having a mental disorder just because you pay attention to what you put in your body. There's nothing wrong with avoiding sugar, soy, MSG, aspartame, HFCS and other toxic chemicals in the food supply. In fact, your very life depends on it.