BEWARE OF PAN-FRIED, GRILLED, AND CHARRED FOODS

Don’t we all love BBQs? The smoked flavor is just such a come-on!

Beware, though, as there are two (2) chemicals formed when muscle meat, including beef, pork, fish, or poultry is cooked using high temperature methods, such as pan-frying or grilling directly over coals or an open flame.

In laboratory experiments, heterocyclic amines (HCAs) and polycyclic aromatic carbons (PAHs) have been found to cause changes in DNA that may increase the risk of cancer.

HCAs, though not found in significant amounts in foods other than meat, are formed when the amino acids (the building blocks of proteins), sugars, and creatine or creatinine (substances found in muscle) react to high temperatures.

PAHs, however, are formed:

• as fat and juices from meat grilled directly over a heated surface, or open fire, drip onto the surface or fire, causing flame and smoke that then adhere to the surface of the meat;
• when roasting over coals and smoking of meats;
• when tobacco is burned – as in cigarette smoke;
• in car exhaust fumes – from gas; and
• also when wood and garbage are burned as the PAH generated from these sources can bind to, or form small particles in the air, and stay in the environment for long periods of time.

The formation of HCAs and PAHs varies by:

•  meat type;
• cooking method; and
• “doneness” level (rare, medium, or well done).

Whatever the type of meat, all have high concentrations of HCAs:

• when cooked at high temperatures, especially above 300 ºF (as in grilling or pan frying);
• when cooked for a long time as they tend to form more HCAs – like well-done, grilled, or barbecued chicken and steak; and
• when exposed to smoke as it contributes to PAH formation.

Even though no specific guidelines for HCA/PAH consumption exist, concerned individuals can reduce their exposure by:

• avoiding direct exposure of meat to an open flame or a hot metal surface, and avoiding prolonged cooking times (especially at high temperatures) to help reduce HCA and PAH formation;
• continuously turning meat over on a high heat source to substantially reduce HCA formation instead of just leaving the meat on the heat source without flipping it often;
• removing charred portions of meat; and
• refraining from using gravy made from meat drippings to reduce HCA and PAH exposure (29).

HCAs and PAHs become capable of damaging DNA only after they are metabolized by specific enzymes in the body, a process called “bioactivation.” Studies have found that the activity of these enzymes, which can differ among people, may be relevant to the cancer risks associated with exposure to these compounds.

Gleaned from Chemicals in Meat Cooked at High Temperatures and Cancer …

https://www.cancer.gov › diet › cooked-meats-fact-sheet

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KEEPING MYSELF SAFE FROM COVID 19 and ITS VARIANTS

Unaware of a sensitivity to dyes, I went into anaphylactic shock while undergoing IV pyelography, an xray exam of the genito-urinary tract using dye, back in the early 80’s.  I have since been hyper-allergic to anything processed, even white sugar.  Along with the history of cancer in the family, and a 4+ positive Navarro HCG titer back in 2012, I deem myself unsuitable for vaccination.

That said, although i take Ivermectin 15mg. 1 capsule every 2 weeks, a prophylactic prescribed by Dr. Allan Landrito, foremost in my mind is the need to naturally strengthen my immune system, so that besides observing all prescribed precautions, I keep myself safe and well in these times of COVID-19 and its variants with a healthy lifestyle.

I take my maintenance enzyme- ULTRA-ZYME (available online at iherb.ph) 1 tablet 3 times a day with meals to digest food consumed, leaving the body’s supply of pancreatic enzymes available for the control of any malignancy.

I limit my protein intake to 2 eggs a day at breakfast, or 1 at breakfast and 1 at supper, and just a matchbox-size of meat OR chicken, OR if fish, just palm-sized, augmenting these with nuts, beans, vegetables, oatmeal and quinoa to provide the protein that the body needs for normal cell function.

I take my ALL NATURAL/NO PRESERVATIVE supplements after meals:

• Sodium Ascorbate 500mg.- 1 cap, 2x a day- after breakfast and dinner (promotes healing, help prevent bacterial/viral infections);
• Moringa (Malunggay)- 1 capsule, 2x a day- after breakfast and dinner (fights inflammation, bacterial, fungal, and viral infections, used as remedy for cancer and diabetes);
• Turmeric- 1 cap once a day after breakfast (its curcumin is an effective anti-inflammatory and anti-oxidant);
• Cod Liver Oil (Vitamin A&D)- 1 gelcap once a day- after breakfast. (Vit A is for resistance to respiratory infections, good for eyes, hair, skin, gums; Vit D taken with Vit A and C aids in preventing colds);
• Vitamin E 400 I.U.- 1 gel cap once a day- after breakfast (assists in delivery of needed supplements; NOT to be taken with ferrous sulfate, an inorganic iron);
• No-Flush Niacin 525 mg.- 1 cap once a day- after breakfast (converts food to energy and helps digestive system);
• CoQ10 60 mg.- 1 cap once a day- after dinner (needed to produce energy for cell growth and maintenance);
• Calcium Citrate with Vit D3- I tab OD after dinner (maintain strong bones, healthy teeth, regular heartbeat);
• Basic Multi- 1 cap once a day (OD) after dinner;
• Folic Acid 400 mg. – 1tab OD after dinner (assists in bowel absorption of nutrients);

I pace my meals at 5-hour intervals with just water in-between: breakfast at 8 a.m., lunch at 1 p.m., dinner at 6 p.m.; the 14 hours of incidental fasting between dinner and breakfast actually rests my body from the steady stream of food it usually has to process, gives my body the chance to cleanse itself of toxins, while converting needed energy from fats, thus boosting my natural energy levels. Surprisingly, and happily for my troubled knees, my weight went from 138 to 118 lbs. effortlessly, and have kept it there. The downside? Crepe skin on thighs and upper arms from the weight loss- not really much of a problem, easily covered up anyway.

I do steam inhalation for 10-15 minutes daily as a precautionary measure – better safe than sorry, I say- with a natural preventive. Aware as how the common cold, the flu, and COVID-19 present the same symptoms, all being Coronavirus, the signs and symptoms they share can mislead to self-medication, and cause serious delay and dire consequences.

Steaming:

• For lack of cardboard, I recycled a large sturdy paper bag to make a cone, one end snugly fitted around the lip of a water kettle or pot, to prevent steam from escaping; the other end large enough to cover my face;
• I heat water to rapidly boiling in a kettle or pot;
• Remove from fire, add 1 tsp. non-iodized rock salt to the boiled water; and
• Fit the cone onto the kettle or pot to efficiently direct saliferous steam;
• Initially, as the steam is extremely hot, I keep my face from the cone opening at a distance where heat is tolerable, closing in as the heat of steam dissipates;
• I ALTERNATELY slowly inhale steam through nose, exhale through the mouth, THEN slowly inhale steam through mouth, exhale through nose. That way, the saliferous steam gets to cover every nook and cranny of the throat and paranasal sinuses where the virus nests or parks for 4-5 days.

• As I stay at home, I only steam twice a day when my day maid comes twice weekly to wash and clean; or, if and when I have to answer the doorbell and receive home deliveries.
• I generally advise cancer patients I mentor who go to the market or do groceries, or those who work or meet with people, to steam 2 x a day.
• To most others, I say: “Listen to your body: ANYTHING OUT OF THE ORDINARY – be it headache, sinus problem, runny nose, dry mouth/tongue, raspy throat, don’t wait for the fever or cough – START STEAMING 3x a day! 

A word of caution: these variants don’t seem to nest too long, IF AT ALL.  Unlike the COVID19, they fast-track and wreak havoc and pneumonia on the lungs!   So play safe – STEAM!  Nothing to lose, everything to gain.

We are what we eat, so I usually cook from scratch, and when shopping for groceries, check out labels for Nutrition Facts and ingredients.

• NO Palm, Corn, or Soybean Oil, shortening or partially hydrogenated oil- all source of evil trans fat;

I USE coconut oil (Minola) for cooking instead.

• NO White flour, white rice, pasta, and bread- they are without fiber and nutrients, therefore easy to digest, which in turn causes blood sugar and insulin problems;

I take whole wheat or rye bread, use coco flour if/when I bake bread, oatmeal for champorado, and sotanghon instead of pasta, with a variety of home-made sauces.

• NO High Fructose Corn Syrup and Artificial Sweeteners-

HFCS from GMO corn, is in practically everything- in sodas, energy drinks, snacks, candies; sweeteners Aspartame (NutraSweet, Equal), saccharin (Sweet N’Low, Sugar Twin), and sucralose (Splenda) trick one to eat with abandon, harm one’s metabolism.

I only USE coco sugar for everything- for baking, making sauces, mixing condiments; making my own ketchup, i use unflavored gelatin powder for stabilizer.

• NO Sodium Benzoate and Potassium Benzoate- carcinogenic, dangerous levels of benzene build up when combined with ascorbic acid in energy drinks, and when plastic bottles of soda are exposed to heat;

I only DRINK warm water… but with kalamansi and 1tbsp honey first thing in the morning for anemia, and for proper rehydration particularly in this ungodly warm weather, i make sure i drink at least 8-10 glasses of water a day.

• NO BHA, BHT, and BPA- carcinogenic preservatives and generally found in butter, cereals, potato chips and baked goods, and in plastic bottles and food containers; also in lipstick, moisturizers and other cosmetics;

I only use organic butter from free range cows, snack occasionally on roasted skin-on potato chips, fish chips made from cassava starch; and except for the occasional lipstick, I don’t use any of those, at all;

• NO Sodium Nitrates and Sodium Nitrites- these are preservatives found in processed meats like bacon, hotdogs, luncheon meats, deli meats, tosino, langoniza, etc.;

I prepare my tosino, langoniza, tapa from scratch; to keep the meat red, i add powdered Vit C tablets to the marinade.

• NO Artificial Colors- particularly when shopping for children, and when purchasing medications – letters cum numbers mean artificial chemicals that have been linked to cancer.

I choose natural food products only. 

• NO MSG- Monosodium glutamate, though present in some natural foods, is exploited by the processed food industry. Hydrolyzed, and at high levels, they have been shown to affect brain chemistry.

A pinch of muscovado or sugar in place of MSG works well as a food enhancer.

Most of the above NO-NOs are found in:

• flavored and textured products like pasta sauce, salad dressings, yogurt, and cake mixes;
• those not in their natural form as potato chips, crackers, granola bars, or those not naturally occurring like sodas, donuts, cookies, and candy;
• packaged complete meals including frozen pizza, and microwaveable dinners.

Note: Got the list of 8* materials from a Healthy Options Lifestyle News Digest article which noted source: eatright.org,thebetterhealthstore.com

Natural Cancer Therapy: Nutritional Supplementation in a Nutshell

Natural Cancer Therapy: It’s all about Nutritional Supplementation elicited quite a few emails requesting for clarifications. I have since come to realize how one can get lost in the maze of details, busy as the post is, and have come up with this more simplified listing:

Take Care: Your Diet and Your Liver

Truly, we need to be careful what we choose to eat as our health depends largely on what our liver ends up having to process.

The liver is the major organ of detoxification, and also the most stressed by our modern lifestyle. One cannot live long without the heart, brain, kidneys, or pancreas, yet it is proper liver function which prevents these organs from becoming diseased. Here, in addition to metabolic wastes, is where environmental contaminants, food additives, and all other chemical pollutants are removed from the body. You should be as much or more concerned about the condition of your liver as about the condition of your heart. If you have had hepatitis, cirrhosis of the liver, infectious mononucleosis, or other liver damage, you should become very protective of this vital organ. The intake of anything that places undue stress on the liver should be eliminated entirely. Such a list would include:

• chemicals of any kind;
• drugs;
• synthetic foods;
• artificial food additives, such as flavorings, colorings, preservatives, emulsifiers, stabilizers, sweeteners;
• alcoholic beverages;
• carbonated beverages;
• hair sprays;
• chemical deodorants;
• reheated vegetable oils used in frying;
• commercial pastries; and
• most fast foods. (Bold mine) [One Answer to Cancer, 33]

Love your pet? Love yourself, too!

Things sure haven’t gotten any better. As a matter of fact, what G. Edward Griffin wrote some 39 years ago, way back in 1974, just seem to have gotten worse.

Measured in terms of taste, volume and variety, Americans eat very well, indeed. But expensive or tasty food is not necessarily good food. Most Americans assume that it makes little difference what they put into their stomachs as long as they are full. Magically, (they think) everything that goes in somehow will be converted into perfect health. They scoff at the thought of proper diet. Yet many of these same people are fastidious about what they feed their pedigreed dogs and cats or their registered cattle and horses.