Bioenergetic Culinary Arts of Intelligence and Beauty

3. July 2008 by HealingMindN.

Molecular Gastronomy: Something’s Cooking

Elisabeth Pain
Portugal
2 November 2007

Never had a test tube looked as colourful and appetising as the one Catarina Prista, Joana Moura, and their team presented at the 2007 Rencontres Sciences, Art & Cuisine in Paris, an international molecular gastronomy contest promoted by Hervé This, one of the pioneers of molecular gastronomy. This is head of the Molecular Gastronomy Group in the Laboratory of Chemical Interactions at the College de France in Paris. The tube (pictured left) contained a delicate and edible suspension of freeze-dried raspberry, gold chips, chopped mint leaves, and whole raspberries obtained with concentration gradients of sucrose and the food additive xanthane gum. The feat earned the Portuguese team first prize in the cocktail category. “We were very glad to win, because it helps to get people”–scientists and the public alike–”to know us,” Prista says.

Molecular gastronomy is a quirky field, and not only for its contests. It began to crystallise as a science in the early 1990s when a few food-loving scientists started meeting with chefs to study the chemical and physical processes of cooking as a sideline to their research. In its broadest sense, molecular gastronomy today is “the idea that we can scientifically understand ways to make us really enjoy our food and apply that to be able to prepare–both in restaurants and at home–food that is increasingly satisfying,” says Peter Barham, a polymer physicist at the University of Bristol in the U.K. and an early contributor to the field.

The emergence of a few dedicated funding and job opportunities across Europe has helped establish molecular gastronomy, but it’s not yet a secure career path for young scientists. From very different backgrounds, Prista and Moura entered the field through a combination of luck and dedication.

Catarina Prista: From food science to molecular gastronomy

Catarina Prista

Prista, 37, came across molecular gastronomy almost by accident. She earned a B.Sc. degree in applied chemistry and biotechnology at the New University of Lisbon, then a master’s degree in food science and technology at the Technical University of Lisbon. For her final-year project, she worked on the physiology of Debaryomyces hansenii, a salt-tolerant yeast used to ripen cheeses.

Prista continued this work with a Ph.D. in agro-industrial engineering at the Technical University of Lisbon’s Superior Institute for Agronomy, graduating in 2001. She stayed on as a postdoc in the same microbiology group and now studies the functional genomics and bioenergetics of Saccharomyces cerevisiae to improve its use in winemaking.

Prista was first exposed to molecular gastronomy in 2003 when her lab head, Maria Loureiro-Dias, prepared an exhibition for the local museum. “We started to use [molecular gastronomy] as a tool for science divulgation,” Prista says. Later, in 2004, a newspaper article piqued the interest of Prista and some of her colleagues–Loureiro-Dias and two chemical engineers, Paulina Mata of the New University of Lisbon, and Margarida Guerreiro, who is now retired. Together, they became her molecular gastronomy team. Moura joined the team later.

That article said that Spanish chef Ferran Adrià had made caviar pearls out of alginate and fruit juice for the wedding of the Prince of Asturias. Just for fun, the scientists worked to re-create Adrià’s caviar pearls by dropping liquid sodium alginate and fruit juice into a calcium solution. “We had to try several concentrations of alginate in order to obtain a sphere, solid outside and liquid inside,” Prista explains. The team also had to figure out how long the alginate should be in contact with calcium. “Too much [time] will turn the pearls too hard, too [little] will make smooth pearls that will easily burst,” Prista says. “Things like these didn’t come in the recipes and had to be improved before we were able to produce beautiful pearls. Scientific knowledge and way of thinking have certainly helped to get faster answers and solve the problems.”

Prista sees many other connections between microbiology, biochemistry, and molecular gastronomy. Molecular gastronomy is “not what I do for my everyday research, but it is also important to know how things work” in your cooking pans, Prista says.

Soon the team started organising molecular gastronomy courses at the university for chefs and for the public.

Joana Moura: From the kitchen to the laboratory

Joana Moura

Joana Moura, 32, started in a discipline far removed from molecular gastronomy but was drawn to the field because she saw the opportunity for a career that mixes science and the arts. She obtained a degree in landscape architecture from the Superior Institute for Agronomy in Lisbon in 2001, followed by a master’s degree in urban design. Then she worked for a landscape architecture and environmental studies company for several years.

But Moura had always been interested in cooking. Starting in 2002, she took professional courses in vegetarian cooking and Asian, Italian, and French cuisine. She especially enjoyed a pastry course she took in 2005 at the renowned cooking school Le Cordon Bleu in Paris. When she returned home, she quit her job to dedicate herself to cooking. She then did a course at the Ritz Escoffier School and a pastry specialisation with Pierre Hermé at the Ferrandi School in Paris. These programmes offered “theoretical courses where they teach you the techniques of pastry, the different types of flours, … about the temperature, how to make the mixture, what happens when you incorporate [the ingredients]. It is very useful for understanding the science,” she says.

Moura learned about the Portuguese molecular gastronomy team through Mata, who was a friend. She soon started contributing to their research into applications of food-grade additives such as gelling agents, emulsifiers, and thickeners. “I said I would do it for free,” Moura says. “I wanted to know if I would like to do the work.” Together, they later won first prize for scientists at the 2006 Rencontres Sciences, Art & Cuisine for presenting a fish soup under the form of scoops and noodles using agar and alginate.

Since then, Moura has been working in the lab part-time with funding generated by the team through molecular gastronomy courses and private consultation services. Her job is to reproduce innovative recipes, understand the underlying scientific processes, incorporate new ingredients, and find new techniques. This represents “a lot of experiments,” she says.

Moura also helps chefs with their special requests, which are “always changing. … It makes you enthusiastic all the time,” she says. “I really like to work at the interface between the lab and the kitchen.”

What’s cooking now?

Neither Prista nor Moura are sure of their next step. Prista hopes to continue molecular gastronomy research as a side project to her work on S. cerevisiae. “I don’t know if it helps your career” to be involved in molecular gastronomy, she says, but “I am a lucky person because I do what I like.”

Moura, however, has a dilemma. She is now taking courses in biochemistry and microbiology from the university’s M.Sc. programme “to learn a little more and help me in my work.” Doing a full-time M.Sc. would mean putting her current research on hold for a couple of years. “These things are going very fast, and I want to continue the research,” she says.

Prista/Moura culinary creation. Fish soup under the form of scoops and noodles using agar and alginate.

Part of the insecurity for both scientists comes from the fact that molecular gastronomy still has some way to go before it is fully accepted as a scientific field. “I would have said 4 to 5 years ago that [young scientists] would be mad to make a career in this field,” says Bristol’s Barham. The field has advanced, but, still, those who pursue it today “are being brave. I would love to think that it will become a really high-quality scientific discipline. … But success is not guaranteed.”

Founding father This sees a bright future for molecular gastronomy. “Many decades ago, when metal works was a chemical art, scientists realised that science could investigate the various phenomena which occur during metal production or transformation, … and now there are many metal science labs in the world,” he writes in an e-mail. Cooking is also a chemical art, and This expects “that there can be as many [molecular gastronomy] labs in the future than there are metal labs.”

“At the moment, there is no clear career structure”–and there’s a lot of competition, Barham says. But with the emergence of a few Ph.D. programmes in France, Denmark, and Italy, “a few … are able to start as a Ph.D. or make it as a postdoc.” The field has also seen a few dedicated professorships coming up in France, Greece, the Netherlands, Denmark, and Italy. And although funding is still difficult to secure, the European Union and countries such as Denmark and the United Kingdom have started supporting molecular gastronomy and technology transfer to restaurants.

Meanwhile, Prista and Moura are reaping personal and professional rewards from their unconventional field. “If you know how things work, you can cook better and do something new in the kitchen,” Prista says. Having your work recognised at the Rencontres Sciences, Art & Cuisine can also boost your spirits. You can work in your research field “for years and no one knows you, and suddenly you win a prize using the same techniques as [in] other fields of research and people get interested.”

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Mineralized Organic Superfoods Update

13. June 2008 by HealingMindN.

There’s been an update at Mineralized Organic Superfoods. We are at a critical juncture in the world economy wherein we must work with sustainable agriculture to help provide proper nutrition to the undernourished peoples in this world.

Notice I didn’t say to simply “feed the impoverished” as most of charity programs keep pushing. In order to really help people get healthy and fight disease, they must be properly nourished with naturally grown produce that contains all the necessary vitamins and minerals that serve as building blocks for sustaining life.

Mineralized Organic Superfoods offers one answer to provide proper nutrition to help fight disease while conserving water. Another nutrient delivery system is the one that came naturally with this planet.

Fungi or mushrooms as they are commonly known have many endearing qualities: Their mycelium have the ability to break down cellulose (and even hydrocarbons like crude oil) into simpler, digestible carbohydrates. Mycelium is THE natural nutrient delivery system on this planet.

Mushroom expert, Paul Stamets, provides you with the details on how mushrooms could save the planet - including us - from starvation. Look at Paul Stamets’ video lecture here on mycelial magic: http://fungi.com

Sincerely,

Randolph Directo

P.S. At the moment, I’m producing a video on building your own SuperFoods planter box from one 4 foot by 8 foot sheet of plywood, three 2″ x 2″ x 8′ wood reinforcements, freezer paper, screws, and all weather glue.  The final result will be a 2′ wide x 4′ long x 16″ high planter box.

When it’s done, I’m going to post it at Mineralized Organic SuperFoods as a $1 rental.   This video will be highly informative as I detail my own personal experience to you during assembly of this planter box, soil ingredients, and growth of vegetables, therein.

Meanwhile, your support at Nutrition Spectrum is greatly appreciated.  Stay healthy with proper nutrition!

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Preventive Medicine: Coenzyme Q10

17. May 2008 by HealingMindN.

Clinical Uses of Coenzyme Q10 as a Supplement

by Dr.Vishaal Bhat

Extract:

Aimed at improving cellular bioenergetics, counteracting oxidative stress and slowing down some age-related pathologies

Cardiovascular disease & CoQ10

(1) Cardiac surgery – past clinical trials suggested improved postop cardiac function and reduced structural damage, recent RCT failed to demonstrate a difference in clinical outcomes

(2) CPR - CoQ10 with mild hypothermia after cardiac arrest/CPR – recent RCT demonstrated higher 3-month survival rate (68% vs 29%) and higher rate of good neurological outcome (36% vs 20%)

(3) CHF – recent RCT of patients with end-stage heart failure awaiting transplant, 60mg CoQ10 QD for 3 mos in addition to conventional therapy, showed improvement in dyspnea, NYHA class, nocturia, fatigue, and improved 6-min walk test (CoQ10 269 to 382m vs placebo 254 to 177m)…

Statins & CoQ10

Due to a common biosynthetic pathway of CoQ10 and cholesterol, statins adversely affect CoQ10 levels…

Mitochondrial myopathies & CoQ10

Different forms of mitochondrial myopathies respond to CoQ10 supplementation…

Parkinson’s disease & CoQ10

Data suggesting impairment of mitochondrial function and oxidative damage in brain of pt’s with PD. CoQ10 has been shown to be neuroprotective against ischemia due to mitochondrial toxins…

Friedreich’s ataxia & CoQ10

Trial of 10 pts treated with CoQ10 and vit E, followed for 4 yrs – improvement in markers…

Migraine & CoQ10

RCT of 42 pts for migraine prophylaxis (CoQ10 100mg TID) – demonstrated reduction in attack frequency…

Macular degeneration & CoQ10

RCT of 101 pts treated with acetyl-L-carnitine, n-3 fatty acids, and CoQ10 – demonstrated improvement in visual field mean defect…

- Coenzyme Q10 is present throughout the human body. It aids metabolic reactions, such as the transformation of food into ATP, the energy used by the body. Cell mitochondria (the part of cells where energy is produced) show the greatest concentration of coenzyme Q10 in the body. Similarly, organs that contain higher … More information at Coenzyme Q10: CoQ10 BioEnergetic Synopsis.

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Preventive Medicine: Vitamin D = Sunshine

17. May 2008 by HealingMindN.

According to new research from scientists in Toronto, women with vitamin D deficiency had nearly double the risk of cancer spreading and were 73 percent more likely to die within 10 years. These findings, announced by the American Society of Clinical Oncology, add to a growing body of evidence that vitamin D may play a role in preventing and perhaps limiting breast and other cancers. Researchers have also found evidence that vitamin D may help prevent or treat numerous other diseases, such as diabetes, multiple sclerosis, rheumatoid arthritis, muscle pain, depression, heart disease and stroke.

David Kohn, Baltimore Sun

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Actually, if you’ve been keeping up with Dr. Joseph Mercola’s site, then you would see that this is old information. Mainstream media likes to reinvent the wheel just have something to write about, but if you really want to stay up to date on the best health advice, I would have to recommend Dr. Mercola’s site. Here are a few past articles on Vitamin D and sunshine:Critics Now Accept the Sun as Your Healthiest Source of Vitamin DHarvard Professor Defends Sunshine, Vitamin D Link 7/5/05

Reduce Your Cancer Risks With Vitamin D

Scientists Admit — Sun Exposure Benefits Outweigh Risks

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Trouble Maker: GMO seeds cannot be removed

10. May 2008 by HealingMindN.

Scientists in Sweden found genetically engineered canola plants springing up in a test field 10 years after engineered seeds were originally planted—despite efforts over time to clear the field of transgenic plants. The canola plants were engineered to tolerate the herbicide glufosinate. In the years following the canola planting, the field was plowed and used to grow wheat, barley, and sugar beets, and farm staff routinely searched for and removed canola plants. Yet after a decade canola plants were still sprouting in the field. The persistence and dispersal of genetically engineered plants into the environment is one of the serious problems with this technology, and may contribute to contamination of conventional crops. Read more about engineered crops, or read the study abstract in Biology Letters

Please see a method for sustainable (backyard) organic farming built on the premise of actually providing more healthy food to consumers at Mineralized Organic Super Foods: How to grow your own .

For more information on Genetically Modified Evil Seeds, Please visit:

Genetically Modified Seeds ~ GMO Corporate Produce and

Beware — Food Crisis Getting Worse

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Coenzyme Q 10

16. April 2008 by HealingMindN.

Extracts from :

Possible Health Benefits of Coenzyme Q10

Roland Stocker, Ph.D.

University of New South Wales
Sydney, Australia

Benefits
Over the past few years CoQ10 has gained considerable attention as an agent capable of influencing cellular bioenergetics and counteracting some of the damage caused by free radicals. Animal studies provide increasing support for a beneficial effect of CoQ10 supplements in disease, particularly neurodegenerative diseases and atherosclerosis. These results are encouraging and warrant further investigation, including clinical studies that directly assess a health benefit of CoQ10 supplements in humans…

CoQ10 is also a micronutrient. However, its bioavailability is limited compared to that of other lipid-soluble antioxidants like vitamin E. We know that uptake of CoQ occurs in blood, blood vessels, liver, and spleen, but generally not in other organs, although some uptake has been reported in mouse kidney and rat brain. Interestingly, in cases of severe CoQ10 deficiency resulting from enzyme defects, muscular and organ functions are drastically improved by dietary CoQ10 supplements, suggestive of an effective uptake. It appears that the extent of uptake correlates with the degree of tissue deficiency. This view is supported by recent observations that oral supplementation of CoQ in rats for 2 months increased muscle and brain levels of CoQ in old but not in young rats. Also, there is evidence that oral supplements increase the concentration of CoQ in the hearts of patients suffering from cardiomyopathies and heart failure. During gastrointestinal uptake, dietary CoQ is efficiently reduced to the antioxidant-active ubiquinol form that enters the circulation within lipoproteins for potential uptake by tissues.

There are a number of conditions in which CoQ tissue concentrations are altered with functional consequences. Oxidative stress generated by, for example, physical exercise increases tissue ubiquinone levels by increasing biosynthesis, as does administration of drugs like clofibrate. In contrast, aging is generally associated with decreases in tissue CoQ levels. For example, levels of CoQ10 in the skin are low in childhood, reach a maximum at around 20-30 years of age, and then decrease steadily with increasing age. Topically applied CoQ10 can penetrate into the living cell layers of the skin and attenuate both the depth of deep wrinkles characteristic of photoaging, as well as the turnover of epithelial cells. CoQ10 is also highly effective in protecting skin cells known as keratinocytes from oxidative DNA damage induced by ultraviolet light. Similar to what is observed in human skin, the concentration of CoQ in various mouse and rat tissues changes with age; the highest level occurs at about the age of 30 days, followed by a subsequent decrease with increasing age. The observed decrease in tissue content of CoQ10 could accentuate the age-related oxidative damage of lipids and proteins, although this question remains to be answered. It is also important to determine whether CoQ10 cellular deficiency is general or affects only certain organelles, such as the mitochondria…

A topical question is whether cholesterol-lowering treatment with 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase inhibitors (statins) decreases tissue CoQ, and, if so, whether this may attenuate the overall decrease in cardiovascular morbidity and mortality in patients with cardiovascular disease and/or in healthy men at risk for coronary heart disease seen with statins. A potential decrease in CoQ levels could conceivably arise from the inhibition of the synthesis of CoQ by statins. Indeed, there is now evidence that statin therapy lowers plasma concentrations of CoQ, although it remains to be established whether this has clinical consequences.

Over the past few years CoQ10 has gained considerable attention as an agent capable of influencing cellular bioenergetics and counteracting some of the damage caused by free radicals. Animal studies provide increasing support for a beneficial effect of CoQ10 supplements in disease, particularly neurodegenerative diseases and atherosclerosis. These results are encouraging and warrant further investigation, including clinical studies that directly assess a health benefit of CoQ10 supplements in humans.

For more information on CoQ10 and health, see the Linus Pauling Institute’s Micronutrient Information Center

More information is also at Coenzyme Q10: CoQ10 BioEnergetic Synopsis.

Extract: “Unfortunately, most doctors in the US are not familiar with the published research regarding the potential of CoQ10 because many of the journals they read rarely discuss the benefits of this and many other nutrients. The reason for this is very simple, nutrients cannot be patented so they are of very little interest to pharmaceutical companies and drug manufacturing laboratories and these are the companies that sponsor and publish most of the journals read by doctors.

However, traveling around Europe, China, Japan and South America, has shown me that the story is completely different in the rest of the world, where most health-care professionals are treating their patients with heart failure and other conditions by prescribing CoQ10. In fact, CoQ10 is the fifth most commonly prescribed “drug” in Japan…” (Continues)

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American Food Safety Quiz

24. March 2008 by HealingMindN.

Drug-laced corn flakes for breakfast? Fried chicken made from poultry raised on penicillin for dinner? Do we really know what we’re eating? Has the way America produces food gotten out of control?

Biotech companies are planting fields of corn, rice, and other food crops genetically engineered to grow drugs, hormones, plastics, and chemicals. Antibiotics are being fed to food animals that are not sick. These practices can have devastating consequences for our health, environment, and economy.

How much do you know about the foods that line your kitchen shelves? Click here to take our short quiz.

It will take strong government oversight and active citizen participation to keep our food safe. It will take the expertise, experience, and leadership of the Union of Concerned Scientists. And it will take the help of people like you.

UCS is spearheading the charge to:

• Increase public awareness about practices that threaten our health and the safety of our food;

• Ban the genetic engineering of food crops grown outdoors for the production of pharmaceutical and industrial chemicals;

• Pass legislation prohibiting the non-therapeutic use of antibiotics in animal agriculture;

• Promote practical, modern, ways of producing food that maximize productivity and produce healthier animals and meat—all without damaging our soil, our water, and our air; and

• Fight for your right to know what’s in the foods you’re eating by improving food labeling laws.

You can help our efforts by taking our short quiz and testing your own food knowledge. Then help us raise awareness about these issues by passing the quiz along to your friends and family. Together, we can really know what we’re eating—and be confident that it’s safe for us, our families, and for our planet.

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Do You Like “Green” Eggs?

15. March 2008 by HealingMindN.

(Guidelines for purchasing “organic,” “cage-free,” “free range,” “all natural” eggs)
March 2008
Read this issue of Greentips online

Most of the eggs we consume do not come from hens roaming freely around a barnyard but from confined animal feeding operations (CAFOs), in which thousands of chickens may be kept inside a single henhouse, in cages stacked several rows high. The resulting layers of accumulated manure generate high levels of air pollutants such as ammonia that can affect the health of farm workers and local residents.

Various claims found on egg packaging imply that a particular supplier’s eggs are produced under more humane or environmentally safe conditions, but this may or may not be true. Here’s what you should know when you see such claims in the grocery store.

Labels Backed by Independent Certification

Only one label in the marketplace establishes government-backed standards that are verified by independent, accredited certifiers:

• Certified organic. Eggs that are certified organic by the U.S. Department of Agriculture (USDA) were laid by hens raised according to stringent standards. For example, they must be fed with 100 percent organic feed that cannot contain animal by-products, and cannot be fed or treated with antibiotics. (Sick animals must be treated but then diverted from the organic food stream). Organic standards also require that hens have access to the outdoors, but do not currently guarantee that the chickens actually went outside.

General Claims

Egg producers are accountable to the USDA for the truth of claims on their labels, but the claims can be confusing and are not independently verified.

• Free-range and free-roam. Although these terms suggest that the laying hens spend their days outside, many chickens marketed this way only have the opportunity to go outdoors but do not actually do so.
  
• Cage-free. This claim generally means that chickens are uncaged inside henhouses. There is no requirement that they have access to the outdoors.
  
• Natural. According to the U.S. Department of Agriculture (USDA), this claim means only that products are minimally processed and contain no artificial ingredients. Most fresh animal products meet these criteria regardless of how they are produced. Some producers have used the term “natural” to refer to how their animals are raised, but the producers are the only ones accountable for the truth of such claims.
  
• Pasture-raised. Chickens cannot survive on a grass-based diet alone, but supplementing grain-based feed with pasture grazing reduces the air and water pollution associated with CAFOs and produces eggs with a higher level of certain fats that may be beneficial for human health. Though the USDA recently approved a government-backed label for grass-fed beef (which will appear in stores later this year), it has not established such a label for poultry, dairy, eggs, or other animal products.

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Nutrition Spectrum is at half mast

29. February 2008 by HealingMindN.

Nutrition Spectrum is undergoing a complete overhaul. I had spent eight years with VitaCost and the good doctors of NSI since I had my site at health shopper.net. The foundation of Nutrition Spectrum was VitaCost.

When VitaCost marketing decided to pull the plug on the affiliate program on 1 Feb 2008, it was the equivalent of a building inspector saying that all the plumbing is bad and it has to be ripped out of this eight story building. Even if it was just a one story building, there’s no way of doing that without making a giant mess - so pardon my dust.

I’m doing my best right now to replace eight years of VitaCost plumbing with Puritan Pride and Vitamin World plumbing, but it’s not easy since the VitaCost links are so deeply integrated into each subject; it’s just a giant mess right now and there’s still a lot of bad plumbing.

Your patronage is deeply appreciated for keeping this tremendous information source available for your health and well being, so please use the Puritan Pride search box at the bottom of each page in case you run into a bad link.

Thanks for your time.

Sincerely,

Randolph Directo, webmaster at bioenergeticspectrum.com

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Science of Peace needs one more presenter

25. February 2008 by HealingMindN.

It’s been a while since I’ve visited Gregg Braden’s site. Although relatively obscure to most, there is an organisation by the name of Science of Peace which has made a documentary on their investigations in the causes of violence, here is the excerpt from Gregg Braden’s site:

THE SCIENCE OF PEACE, hosted by LeVar Burton, investigates
the causes of violence and the pathways to peace from today’s leading scientists.

guests include: Gregg Braden, Dr. Bruce Lipton, Dean Radin, James O’Dea, Marilyn Schlitz, Hans-Peter Durr, Arun Gandhi, Rupert Sheldrake, Elisabet Sahtouris, Roger Nelson, Edgar Mitchell, Lynne McTaggart and Rolin McCraty.

For more information on this project please visit: www.scienceofpeace.com

Exerpt from the Science of Peace site:

“Our missions is threefold:

“To introduce cutting edge information and technology from leading scientists who are uncovering the real causes of conflict and the tools for peace

“To inspire, uplift, and enroll people to use these tools to claim sovereignty over their lives

“To actively engage large numbers of people from all over the world to unite in an unprecedented world peace experiment…”

The reason I place this under nutrition spectrum is because there is at least one more presenter for this movement who needs to be heard. If you have investigated my site at Nutrition Spectrum, then you may have come across a paper by Derrick Londsdale entitled, “A NEW MODEL FOR DISEASE: A PARADIGM SHIFT.” Here is an excerpt from this paper:

“Many of us, in the so-called developed part of the world, suffer unknowingly from the effects of high calorie malnutrition. The primitive part of the brain becomes irritable and the victim becomes more inappropriately emotional. Children have temper tantrums and may become violent and destructive. Adults become angry too easily and their emotional reactions are exaggerated. In short, we become more primitive in our reactions to the outside world….”

With an excerpt from my commentary:

Dr. Londsdale hits the nail on the head when he points out how malnutrition causes higher brain functions to revert back to the primitive limbic system.

I agree with his opinion on every detail concerning malnutrition leading to disease and aberrant behavior. In the city of East Palo Alto, California, there is now a curfew for teenagers under 18 in order to help curb gang violence. With the same money going into the law enforcement infrastructure to enforce that curfew, important essential nutrients could be distributed among families in this city. Who lives in East Palo Alto? Mostly Poor Black families.

Dr. Londsdale brings up these important issues in light of our decadent culture glorifying empty calories and prescription drugs rather than optimizing our health through natural nutrition. If you have read the paper on Mineralized Organic Super Foods, then you understand that our supermarket farmed food supply has steadily been losing essential nutrients over the decades due to super-efficient, corporate farming methods (super-efficient in the sense of growing more crops in extreme climates and depleted soils using GMO’s); this is the reason why most Americans are constantly hungry. We are constantly trying to replenish our bodies with important vitamins and minerals from a nutrient depleted food supply.

I recommend “A NEW MODEL FOR DISEASE: A PARADIGM SHIFT” as a reading for you in regards to the nutritional aspect of crux of the psychosocial problems facing humanity. I also recommend that Science of Peace adopt Dr. Londsdale’s model of human consciousness as a direct relation to human psychobiological requirements for the proper amounts essential nutrients.

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