Autoimmune Disorders: A Spiritual Awakening Journey ~ November 8, 2019


Editor’s Note: Yes…there is a prevalence of autoimmune disorders today where our immune systems do not seem to recognize, and then attack, the tissue seen as “foreign”.

Autoimmune disease happens on a cellular basis and can begin from contaminants in our surrounding environment (food, air, water). This is the basis of eating “organic” as discussed in the article found here.

My advice? Eat organically as you can, drink purified water, add supplements to your diet (Vit. B, C, D, Magnesium sulfate), and most importantly, BE…

InJoy!

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In this video, Alexander covers how autoimmune illness and one’s spiritual journey are linked, the messages that lie within our cells, and his own experience with this important and pervasive topic.
This is a healing journey that begins within and ends with FAITH.

Shielding EMFs found to reduce 90% of symptoms in people with autoimmune disease ~ March 16, 2018


Revolutionary research has shown that hindering exposure to electromagnetic fields (EMF) produces significant symptom changes in 90 percent of patients with autoimmune disease. This provides proof that radiation poses innumerable health risks to humans.

A recent study that was published in the peer-reviewed journal Immunologic Research titled “Electrosmog and Autoimmune Disease” enlightens people regarding the validity of concerns regarding this so-called electrosmog.

We encounter electromagnetic radiation on a daily basis in the form of radiation from outer space, the aurora borealis, and thunderstorms. However, most electromagnetic radiation is man-made. Unfortunately, these forms of radiation are also higher in radio frequencies, especially now with the advent of television, cellular phones, and WiFi, all of which use microwave frequency bands.

“The recent release of WiGig and anti-collision vehicle radars in the 60 gigahertz (GHz) region embody a 1,000-fold increase in frequency, and photon energy, over the exposures mankind experienced up until the 1950s,” said researchers Marshall and Heil in 2017.

It is understandable that electrosmog would influence human biology, since human physiology operates in part via electromagnetic fields. Aside from physical information superhighways such as the nervous and lymphatic systems, and the blood, the body utilizes electromagnetic forms of energy transmission and communication which are infinitely faster than chemical diffusion.

Both our consciousness and the functioning of our cellular systems are largely dependent upon electromagnetism, which may be susceptible to distortion by electrosmog. According to research, repetitive exposures result in health risks of electrosmog, as “current evidence indicates that chronic exposure to electromagnetic radiation, at levels that are found in the environment, may particularly affect the immune, nervous, cardiovascular, and reproductive systems”.

Aside from this, the function of lysozyme, another human protein, is hampered by electromagnetic radiation. Lysozyme is an antimicrobial enzyme liberated by cytoplasmic granules of immune cells such as granulocytes and macrophages. Lysozyme, which is found in human secretions such as tears, breast milk, mucus, and saliva, gets rid of glycosidic bonds in peptidoglycan, a molecule found in the cell walls of gram-positive bacteria.

Animal studies show that lysozyme is essential in host pulmonary defense as “increased concentration of lysozyme deficiency resulted in the airspaces of transgenic mice enhanced bacterial killing whereas lysozyme deficiency resulted in increased bacterial burden and morbidity.”

Also, vitamin D receptor (VDR) pathways can be affected by electrosmog. “Groups of hundreds of atoms which form the helical backbone of the VDR…shift together at the lower frequencies present in electrosmog.”

For more stories regarding the dangers of electromagnetic radiation, visit EMF.news.

Sources include:

Natural News

GreenMedInfo.com

WHO.int

The Real Reason Wheat is Toxic (it’s not the gluten) ! November 14, 2014


toxic-wheat1

I love you. I’m into love so I don’t post many articles that scare people, because scary news in not my thing. However, because I DO love you…you need to know this! My husband has Chron’s disease and we are currently making dietary changes for his benefit, and yes…one of those changes is avoiding gluten. But wait! Now it seems that gluten, in and of itself, is not the real culprit for his auto-immune disorder…

I LOVE fresh baked bread, pastry and a lot of other baked goodies. So…thank goodness i have a grain grinder because I AM going to find organically grown wheat and grind my own flour. Hey…Maybe he’ll be able to enjoy my home-made biscuits at dinner again!

Curious? I hope so…please read this article, get upset and DO something, and…

Enjoy!

The stories became far too frequent to ignore.

Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.

Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified.  GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about.

I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in general in the past 5-10 years.

Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered.

The good news is that the reason wheat has become so toxic in the United States is not because it is secretly GMO as I had feared (thank goodness!).

The bad news is that the problem lies with the manner in which wheat is harvested by conventional wheat farmers.

You’re going to want to sit down for this one.  I’ve had some folks burst into tears in horror when I passed along this information before.

Standard, recommended wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as withered, dead wheat plants are less taxing on the farm equipment and easier to harvest than live ones

Pre-harvest application of Roundup and other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980.  It has since become routine and is used as a drying agent 7-10 days before harvest within the conventional farming community.

According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been doused with Roundup as part of the harvesting process. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.

Using Roundup as a dessicant on the wheat fields prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes those ground up wheat kernels which have absorbed a significant amount of Roundup!

While the pesticide industry maintains that glyphosate is minimally toxic to humans, research published in the Journal Entropy strongly argues otherwise by shedding light on exactly how glyphosate disrupts mammalian physiology.

Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals.

The currently accepted view is that ghyphosate is not harmful to humans or any mammals.  This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations!

However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic.  In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity.  In essence:

Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms

In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome.  CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

  • Gastrointestinal disorders
  • Obesity
  • Diabetes
  • Heart Disease
  • Depression
  • Autism
  • Infertility
  • Cancer
  • Multiple Sclerosis
  • Alzheimer’s disease
  • And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with just days before harvest uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering

Got the picture yet?

Even if you think you have no trouble digesting wheat, it is still very wise to avoid conventional wheat as much as possible in your diet!

You Must Avoid Toxic Wheat No Matter What

The bottom line is that avoidance of conventional wheat in the United States is absolutely imperative even if you don’t currently have a gluten allergy or wheat sensitivity. The increase in the amount of glyphosate applied to wheat closely correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff points out that the increases in these diseases are not just genetic in nature, but also have an environmental cause as not all patient symptoms are alleviated by eliminating gluten from the diet.

The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing.

If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat!

How to Eat Wheat Safely

One way to avoid the problem is to do what we do in our home. We only source organic, preferably low gluten,unhybridized Einkorn wheat for breadmaking, pancakes, cookies etc.  But, when we eat out or are purchasing food from the store, conventional wheat products are rejected without exception.  This despite the fact that we have no gluten allergies whatsoever in our home – yet.

I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products.

What Are You Going to Do About Toxic Wheat?

How did you react to the news that US wheat farmers are using Roundup, not just to kill weeds, but to shrivel and kill the wheat plants themselves simply to make their harvest process go more smoothly with fewer farm equipment maintenance issues?

Did you feel outraged and violated like I did? How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest dessicant such as barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets?  Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge?

Sarah, The Healthy Home Economist

Sources and More Information