turkey tail mushrooms…gobbling up cancer!

untitled Can it be?

Paul Stamets, founder, Fungi Perfecti; Advisor, Program of Integrative Medicine at the University of Arizona Medical School, Tucson says YES! Paul has written six books on mushroom cultivation and has received the National Geographic Adventure Magazine’s Green-Novator and the Argosy Foundation’s E-chievement Awards.  His mother was diagnosed with Stage IV breast cancer which spread to her liver.  Sadly, her oncologist at the Swedish Breast Cancer Clinic at the University of Washington, said it was the 2nd worse case of breast cancer she had seen in her 20 years of practice.  Told she only had  3 to 6 months to live, the oncologist told both mother and son about an intriguing new study using Turkey Tail mushrooms to cure cancer.

WHAT HAPPENED?

Willingly and with nothing to lose, Stamets’ mother tried the mushrooms (along with the drug Ariceptin). And only seven months later, Paul declared, “As of February 2010, she was virtually cancer-free”.  (watch his talk on TedMed here)

CANCER FREE……….let that sink in for a moment……..

The doctors said it was the quickest and most complete recovery they had ever witnessed.

WHAT CAN IT DO?

This traditional Chinese mushroom helps cancer patients strengthen their immune systems during chemotherapy.    Once brewed as a tea for thousands of years (during the Ming Dynasty in the 15th century) by the Chinese, its health potential has never been fully measured in scientific trials…..until now.  And the best part? 

APPROVED BY THE FDA for clinical trial at the center of a $5.4 million collaboration between Bastyr, the University of Washington and others, and funded by the National Institutes of Health (NIH).

“One of the things chemotherapy does is suppress the immune system, so our question is whether patients taking the extract can maintain healthier immune function,” says Masa Sasagawa, ND, a senior project manager at the Bastyr University Research Institute.

SO WHAT IS IT?

This super-abundant colorful mushroom grows on dead trees, logs, branches, and stumps. Turkey tail mushrooms are called bracket fungi, meaning that they form thin, leather-like and leaf-like structures in concentric circles. Rather than gills underneath, as in shiitake mushrooms, their undersides have tiny pores, which emit spores, placing them in the polypore family. These mushrooms grow throughout the world, practically wherever trees can be found. In fact, turkey tails are some of most common mushrooms found on wood on the planet. (via)

HOW WILL IT BE USED?

The FDA has approved a clinical trial for turkey tail extract, where they will allow patients with advanced prostate cancer to take it along with conventional chemotherapy. Another group of patients will be given chemotherapy with a placebo. Additionally, a seven-year study funded by the National Institutes of Health and reported in November 2010 found that the use of turkey tail mushroom significantly boosted immunity in women who had been treated for breast cancer. Researchers at the University of Minnesota and Bastyr University conducted the study in women with stages I-III breast cancer who had completed radiation therapy or chemotherapy. Results showed that immune function was enhanced in the women who took daily doses of turkey tail in pill form and that none of the subjects suffered any adverse effects. The actual product used in the study was Host Defense Turkey Tail from Fungi Perfecti. (via)

HOW CAN YOU TAKE IT?

Typical dosage is 2-3 grams, 3 times per day with food.  The dosage that was used by mycologist Paul Stamet’s mother to cure her cancer was 8 capsules a day.  Turkey Tail mushrooms can be kept for years without losing any of their medicinal potency.  Store them away from heat and light to extend their shelf live even further.  Consuming Turkey Tail mushrooms can benefit anybody, even those in good health. (via)

WHERE CAN I FIND IT?

While the fractionated “drug” version of turkey tail, known as PSK, is not legal to sell in the U.S., the pure turkey tail product used in the U.S. NIH breast cancer clinical study is widely available from Fungi Perfecti (www.fungi.com) under the label “Host Defense.” Since this turkey tail mycelium is presented in its unaltered form, it qualifies as a FDA approved “nutraceutical” ingredient. In this form, it can be advertised in the United States and Canada as a supplement to “support the immune system.” (via) Make sure that there is a certifying agency on the label. Most consumers are not aware that seeing “organic” on the label, within a trademark, does not mean the mushrooms are organic. This is a common deception, and a subject of great controversy within the organic food and dietary supplement industry.

 

Find more info here:

http://wildbranchmushrooms.com/turkey-tail

http://www.bastyr.edu/news/general-news/2012/11/fda-approves-bastyr-turkey-tail-trial-cancer-patients

http://www.naturalnews.com/042965_turkey_tail_mushroom_cancer_treatment_scientific_study.html

http://www.huffingtonpost.com/paul-stamets/mushrooms-cancer_b_1560691.html

http://www.endalldisease.com/turkey-tail-mushrooms-cancer/

 

 

 

so….what’s your poison?

your-poison

No, seriously.  Do you think you’ve been poisoned? 

Did you know that next to the common cold, food poisoning is our most prevalent infection, afflicting perhaps as many as 90 million North Americans? (thank you, Readers Digest!)  The actual number may be far higher since food poisoning signs mimic flu and diarrhea symptoms.  Even with government inspections, safer packaging, refrigeration and all the chemical preservatives, food poisoning is on the rise (mostly in children and the elderly).

Botulism is poisoning by a micro-organism similar to that causing tetanus.  Found in home canned goods, improperly packed and sterilized canned products and contaminated vegetables, fruits, fish and condiments.  Within 18-36 hours, double vision and difficulty with muscular coordination, including chewing, swallowing, breathing and speech, set in.

Salmonella is widespread coming from bacteria found in hormone injected beef and poultry.  Within 12-48 hours, nausea, abdominal pain, diarrhea, vomiting and fever, set in, lasting 1 to 4 days.

E-coli is a bacterial infection that attacks the kidneys and sickens as many as 20,000 Americans each year and kills several hundred.  Most symptoms include bloody diarrhea and vomiting.  In severe cases, seizure, paralysis and even death.  Symptoms appear within 24-48 hours.

Lysteria Monocytogenes is an organism found in the soil and intestinal tracts of humans, animals, insects and birds.  Infection usually follows eating contaminated dairy products and raw vegetables.  Adults may develop meningitis, with headache, stiff neck, nausea and vomiting.  Eye inflammation and swollen lymph nodes sometimes develop.  Symptoms usually appear in 8-24 hours.

Trichinella is found in raw or undercooked pork that has been fed contaminated meat.  Within 24-48 hours a person will experience fever and diarrhea with pain and respiratory problems.

Don’t have time for all that nonsense?  Use the two hour rule in your home to keep your family safe.  Refrigerate or freeze all perishables within two hours of purchase or preparation.  If the weather is hot, like it is here in sunny AZ, then you should reduce that time to one hour and use a cooler for perishables.  The highest risk foods are meat, fish, shellfish, poultry, eggs, dairy products and mayonnaise mixtures.  It’s easy to keep a cooler in your car for those long treks to and from the store to keep your groceries safe.  Don’t forget to ask for a bag of ice at the checkout and just place it on top of your items, if you don’t want to open it up.

Remember….heat and humidity greatly increase the risk of food spoilage, so never store food in warm places, like near the stove or refrigerator.  And I KNOW you keep your cleaning products WAY FAR AWAY from all your food too, don’t you!!!??

Wash your produce, keep your meats cold (and don’t defrost at room temperature, please….use the bottom shelf of the fridge) and keep your family safe this summer!

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irradiated foods? we can see through it….

food[via]

Irradiation and your food……………yes or no? 

It would be great if we could wave a magic wand over our food and make it safe to eat, but supposedly the next best thing is food irradiationOnce your foods are x-rayed, the molds, bacteria and insects that cause spoilage are *POOF!* gone.

But there are many consumer and environmental groups that remain unconvinced that this is the way to go.  Carol Tucker-Foreman, director of the Consumer Federation of America’s Food Policy Institute says, “ irradiation has too many downsides to ever capture a large share of the market, and that the scientific community’s focus on irradiation is potentially taking valuable attention away from other improvements to the food system. “

The food industry has the option to use irradiation right now if they want to,” she said. “The fact is they’re not using it right now, and not just because they have to label it, but because it costs more and if you don’t do it with great precision, you get meat that doesn’t taste very good.” 

Here is what the Organic Consumers Organization says about irradiated foods:

  • Irradiation damages the quality of food.
  • Science has not proved that a long-term diet of irradiated foods is safe for human health.
  • Irradiation covers up problems that the meat and poultry industry should solve
  • Labeling is necessary to inform people so they can choose to avoid irradiated foods.
  • Electron-beam irradiation today means nuclear irradiation tomorrow.

“Irradiation should not be a substitution for good sanitation in the food industry.  But when it is used along with good sanitation and other preventive controls, irradiation can reduce consumer risk,”  says Caroline Smith DeWaal, director of food safety for the CSPI.

here’s WHAT DR. MERCOLA has to say:

Research in animals suggests the compounds may promote tumor growth and colon cancer, and studies show 2-alkylcyclobutanones are able to cross the intestinal barrier, enter into the bloodstream, and be stored in the fat tissue of an animal. The compounds have also been shown to be cytotoxic and genotoxic, which means they may damage cells and DNA, respectively. Studies on human cells also revealed potential cancer-causing effects, with researchers concluding “this compound may be regarded as a possible risk factor for processes in colon carcinogenesis related to initiation and progression.”  [source]

HERE IS WHAT THE FDA has to say:

Why Irradiate Food?

Irradiation can serve many purposes.

  • Prevention of Foodborne Illness – irradiation can be used to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli).
  • Preservation – irradiation can be used to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.
  • Control of Insects – irradiation can be used to destroy insects in or on tropical fruits imported into the United States. Irradiation also decreases the need for other pest-control practices that may harm the fruit.
  • Delay of Sprouting and Ripening – irradiation can be used to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.
  • Sterilization – irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use. [source]

TOTALLY CONFUSED NOW?    Do some research to see what is right for you and your family. Be sure to practice safe food handling in your own home. Consumers can effectively reduce the risk of contamination without processes such as irradiation. In fact, sporadic cases and smaller localized outbreaks in the home and surrounding community are far more common than large publicized outbreaks. Contact the USDA Food Safety and Inspection Service (1-800-535-4555) or the FDA (1-800-FDA-4010) for more information.

radura

is it time to bug out…don’t push me!

Ok…..I think it’s time to learn about canning my own food. Surely I could figure this out….(and don’t call me Shirley).  In fact, after reading about our lovely FDA program….I believe I shall start NOW.

Did you know that there are (get this) acceptable levels of maggots found in US canned tomato juice, up to two whole maggots per 100 grams BEFORE the FDA sees a problem and gets involved?


Did you just gag?  Me too….Oh!  Here’s another precious fact….Up to 45% of a company’s ketchup samples can contain mold before the FDA cares.  And if you are eating raisins?  You better be on the lookout for flies and fly eggs, because they are also allowed in small amounts, according to the FDA rules. (found from FDA.gov)

This is just wrong on so many levels.  We’re not even going to talk about the acceptable levels of mammalian feces found in peanuts and sesame seeds.

So this chick is going to start canning.  I may even can things that can’t be canned.  I might even can my home and my children.  (that is going to be a tough one since the youngest is 25)

So I looked for some simple canning websites and came up with a few!  Here they are (for those of you that don’t particularly care for rodents walking around in your food)

http://www.backwoodshome.com/articles/clay53.html

http://www.homecanning.com/index.asp

http://www.pickyourown.org/allaboutcanning.htm

These are a few helpful websites.  You can save money, eat healthier and feel good about what you are serving your family.

Sorry, FDA…..just not feeling the love… And, FDA, if you keep messin’ with me, I’ll start my own garden …. yeah, you heard me.  Unfortunately, right now I can’t start my own garden….BUT DON’T PUSH ME!!!  I have info on DIY SOLAR PANELS TOO!!!  I can live off the grid……i think…..

(signs off mumbling….)