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Karma - A novel by Nancy DevilleI’m Nancy Deville
My blog is dedicated to my Life Mission: Living a happy and fulfilled life, caring about my body and spirit, women’s issues, and the planet. I hope you come back and read how you can define, explore, and live your Life Mission.
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- We need a revolution about "prostitution"--a word I hate. Only 2% of prostitutes are call girls the rest are... http://bit.ly/9bNEmq 2010-03-20
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- This morning's emails brought another missive from Hollywood. My dream of Karma being made into a movie is shared... http://bit.ly/c8Q5FE 2010-03-20
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AUTOIMMUNE CONDITIONS, BAD FOOD, AND YOU
For the last few years I’ve been reading more and more about The New York Times the Concentrated Animal Feeding Operations (CAFO’s) that raise hogs and are flooding the groundwater with tetracycline. One editorial writes, “the groundwater around two confinement hog farms, scientists have identified the presence of several transferable genes that confer antibiotic resistance, specifically to tetracycline.”
It is a worry that we are producing antibiotic resistant organisms in our groundwater because what happens when epidemic disease hits and we cannot combat it with antibiotics? Well, it would be devastating.
However, that’s not the only worry. Tetracycline is linked to autoimmune conditions, specifically interstitial cystitis or “non-bacterial cystitis,” which is on the rise in our population. Interstitial cystitis can be defined as chronic inflammation of the bladder.
Autoimmune conditions occur when the immune system loses the ability to distinguish between normal healthy cells and destructive foreign invaders and attacks healthy cells.
Interstitial cystitis is not the only autoimmune condition to become epidemic. In the last two decades there has been an alarming increase in incurable autoimmune conditions such as Hashimoto’s thyroiditis (chronic inflammation of the thyroid gland), lupus (progressive ulcerative skin disease), Crohn’s disease (chronic inflammation of the intestines), rheumatoid arthritis (chronic inflammation of the joints), Grave’s disease (over active thyroid), myasthenia gravis (progressive muscular weakness), and Sjogren’s disease (white blood cells attack moisture-producing glands, causing numerous health problems).
I believe that autoimmune conditions will become commonplace in the next two decades. This is tragic because autoimmune conditions do not respond well to traditional medical care, i.e. drugs. People who develop autoimmune conditions are often condemned to a lifetime of chronic pain, the despair of being characterized as hypochondriacs and the plight of being guinea pigs at the hands of doctors who don’t know how to help them.
What can you do to protect yourself from an autoimmune condition? Eat “historic” real food that was organically raised in a clean environment. Organic food bolsters the immune system. Organic food is good for humans, animals and the environment. Don’t drink fluorinated water, avoid toxins (stuff like dryer sheets—use common sense!)
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SUMMER’S COMING—HAVE A “HEALTHY” BEER
When I was a teenager my family lived in Japan. We used to ride the train from our Naval base to Tokyo where, since there was no age limitation for alcohol consumption, we would bar hop drinking Kirin, Asahi, Suntory and Sapporo, beers that have all become familiar in the U.S. since that time. I hated beer back then and only drank it to be cool and can actually remember having to choke it down.
It wasn’t until a trip to Scotland decades later that I became a fan.
As it turns out the absolutely delicious beer that hooked me was not the same as the bottled beer I tried in the dark Japanese bars. Draft beer, if it comes straight from the brewery without being pasteurized, is a real, whole, flavorful and surprisingly nutritious food.
On the contrary, commercial beer is nasty stuff and not just because it’s mostly grain carbs (malt and hops). Commercial beer is made with genetically modified grains, which I am not a
big fan of and talk more about in my book Death by Supermarket. Commercial beer is also made with tap water, which contains fluoride and chlorine, both toxic to cells. (And fluoride damages the thyroid gland leading to hypothyroidism = obesity.) The final product is then pasteurized (heated at high temperatures) to kill off enzymes so that beer can have a shelf life up to one year. So when you drink supermarket beer you are consuming a dead food that is nothing but water, chemicals, yeast, alcohol and sugar.
“Live” beer is a different animal, literally, as live beer is not pasteurized and contains life-giving enzymes. Enzymes are catalysts necessary for internal chemical reactions, which I also talk more about in DBS. Live beer, available at microbreweries, that usually provide take home jugs, only lasts about three days (at most) before going flat.
You can locate live breweries on www.beertravelers.com. When you drink beer, to modulate all that incoming sugar, it’s always best to eat a high protein, high fat food along with (trying, of course not to pig out as fat and sugar are both energy foods and you will gain weight if you take in more energy than you are currently burning).
Summer is coming. Why not make it a healthier experience than Coors and Bud Lite?



















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