Institute of medicine safety report confirms vaccine dangers

by Anthony Gucciardi  NaturalNews

For years natural health experts have been battling mainstream medical officials over the existence of vaccine dangers, but a new safety report by the Institute of Medicine settles the argument; they reveal that a relationship exists between vaccine use and adverse health effects. The comprehensive safety report released by the organization aimed to examine the side effects of vaccine use, and it ended up divulging information regarding vaccine side effects that most mainstream medical officials would have previously disregarded.

The statement by the IOM that a “relationship between certain vaccines and adverse health complications does exist” is monumental since it is coming from a mainstream medical organization (though it does not truly highlight all of the dangers involved with vaccinations). Gardasil, a popular vaccine developed by Merck, has been linked to over 49 deaths and countless hospitalizations. Adding fuel to the fire, California legislatures passed a bill that would make the vaccine mandatory to young California residents of both genders. It later came out that key legislatures who were instrumental in passing the bill were receiving financial incentives from Merck, who will receive millions if the law is approved.

Harmful vaccines still pushed by medical officials

Still, despite the warnings of the IOM and the death link, we are told by medical ‘experts’ to make sure that we are vaccinated with all of the ‘recommended’ vaccines. This includes the seasonal flu shot, which is now combined with the H1N1 vaccine. This is the same vaccine that has been linked to killer nerve disease, narcolepsy, and even death. What is even more ridiculous is that the H1N1 vaccine, loaded with side effects, was created to treat a disease that turned out to be less deadly than the seasonal flu.

Piggybacking on the false swine flu pandemic back in 2009, vaccine manufacturers rushed out the H1N1 vaccine and put it into mass production. Pharmacies and health clinics nationwide jumped upon the opportunity to distribute the shots, handing them out to millions through drive-through vaccine outlets and convenience-based H1N1 stations. Millions received the vaccine containing 25 micrograms of thimerosal, which is made up of approximately 50% mercury. This causes the vaccine to contain over 250 times the EPA’s safety limit for mercury exposure. Cases of Guillain-Barre syndrome began springing up worldwide, a deadly nerve disease that government health officials admitted months later was linked to the H1N1 vaccine.

Even mainstream medical organizations are now speaking out against vaccine dangers due to the overwhelming amount of scientific research. Ineffective and harmful vaccines such as the seasonal flu shot are pushed on the public through expensive marketing campaigns and skewed claims of flu prevention. Vaccine dangers are very real, and natural alternatives such as vitamin D and exercise should be utilized to prevent the flu in a much safer and effective manner.

Sources for this article include:

http://naturalsociety.com/3-girls-d…
http://www.timesonline.co.uk/tol/ne…
http://www.cbsnews.com/8301-31727_1…
http://www.medicalnewstoday.com/rel…
http://www.calwatchdog.com/2011/09/…
http://www.nvic.org/NVIC-Vaccine-Ne…

About the author

Anthony Gucciardi is a health activist and wellness researcher, whose goal is centered around educating the general public as to how they may obtain optimum health. He has authored countless articles highlighting the benefits of natural health, as well as exposing the pharmaceutical industry. Anthony is the creator of Natural Society (http://www.NaturalSociety.com), a natural health website. Anthony has been accurately interpreting national and international events for years within his numerous political articles. Anthony’s articles have been seen by millions around the world, and hosted on multiple top news websites.

 

Hospitals install spying cameras to track hand washing rates among medical workers

by Jonathan Benson, staff writer { natural news }

naturalnews.com printable article

Originally published December 21 2011

Hospitals install spying cameras to track hand washing rates among medical workers

by Jonathan Benson, staff writer

(NaturalNews) Roughly 100,000 people die every year from hospital-acquired infections, and many of these could be prevented if more medical workers simply remembered to wash and sanitize their hands throughout the day, say experts. One way some hospitals are drastically increasing hand washing rates is by installing video monitoring systems that constantly film sinks and alcohol sanitizing stations, and report footage back to nurses throughout the day.

North Shore University Hospital (NSUH) in Manhasset, NY, is one of only a few hospitals that has decided to take this more drastic measure to increase hygiene levels among medical workers — but it is one that has had incredible success. According to a controlled, peer-reviewed study on the hospital’s video monitoring system recently published in the journal Clinical Infectious Diseases, watching employees through the Big Brother-esque video monitoring system has increased the overall hand washing rate by nearly 1400 percent, taking it from 6.5 percent to nearly 88 percent.

The way it works is that medical workers, and primarily those that work in intensive care units (ICU), are given ten seconds to wash or sanitize their hands every time they enter or exit a patient’s room. If medical workers successfully clean their hands within that ten-second window, the action is logged into the system as a success — but if they fail, the action is logged as a failure. The results are then compiled and displayed on LED panels located across from the nurse stations throughout the day.

“They look at the rates,” said Isabel Law, nurse manager of the surgical ICU at NSUH, to The New York Times concerning the display of the hospital’s hygiene rates for all to see. “It becomes a positive competition. Seeing ‘Great Shift!!’ is important. It’s human nature that we all want to do well. Now we have a picture to see how we’re doing.”

Similar programs have been experimented with at various other hospitals, but most of them have generally had less overall success. One such program utilizes a system that “sniffs” workers hands to detect the presence of alcohol from alcohol-based sanitizers whenever they enter or leave a room. Another involves simply measuring the levels of soap and alcohol in dispensers at the end of each day compared with at the beginning.

Sources for this article include:

http://opinionator.blogs.nytimes.co…

http://www.hospitalinfection.org/

 



Facebook uses YOUR face to promote products to other users

by Jonathan Benson, staff

” natural news ”

If you use Facebook and think your personal information is private and secure, think again. Back in January, the social media empire unveiled a new “Sponsored Stories” function that attaches user photos to the goods and services they “Like” in order to market such products to friends and acquaintances. A new lawsuit in California alleges that this practice violates numerous laws in the “Golden State,” and perhaps elsewhere.

According to the allegations, Facebook’s marketing initiatives violate California’s Right of Publicity Statute as well as its unfair trade practices law. The allegations also claim Facebook is unfairly enriching itself at the users expense, which US District Judge Lucy Koh of San Jose apparently believes may be valid, as she recently rejected Facebook’s petition to her court to have the suit dropped.

The plaintiffs claimed that using the faces and names of people without their permission is illegal. California’s Right of Publicity Statute prohibits company’s from using the names, voices, signatures, photographs, or likeness of individuals for the purpose of advertising, without their expressed permission. And since Facebook users were neither told about the Sponsored Stories program when it began, nor asked for permission to be a part of it, Facebook is in violation of the law, they claim.

Many Facebook users are still in the dark about how the site is using their personal data in general, including in the new Sponsored Stories program. Users were automatically “enrolled” in the program without their permission, and without being informed about it, back in January. And instead of an opt-in system, users are given the unannounced option to opt-out, at least in a limited form — that is if they are able to successfully navigate Facebook’s convoluted privacy section to find the section in which to do this.

Facebook, on the other hand, has implied in its limited response that its users are all “public figures,” and that the statute does not apply to them. The social media site views the Sponsored Stories program as a type of “trusted referral” system, these being the words of Facebook CEO Mark Zuckerberg, who also said that such a system is the “Holy Grail of advertising.”

Sources for this article include:

http://www.ft.com/intl/cms/s/2/abbb…

NFL players sue league for allegedly drugging up players with dangerous painkiller drugs in order to conceal concussions

by Ethan A. Huff, staff writer (NaturalNews)

With all the controversy surrounding the willful use of steroids and other illicit, performance-enhancing drugs by some professional sports players, it might come as a surprise to some readers to learn that professional sports leagues themselves may also be responsible for illicitly dishing out dangerous pharmaceutical drugs to players before games in order to conceal deadly injuries.

At least 12 former football players in the NFL have filed a lawsuit against the league for what they say is an irresponsible and highly-dangerous concussion policy. The plaintiffs allege that, before games, athletic trainers and medical staff administered injections of Toradol, a high-risk, non-steroidal anti-inflammatory drug (NSAID), to all players, regardless of their individual health conditions, in order to make them feel good for games.

It is fairly common for professional sports players to sustain concussions every now and again after undergoing big hits, and athletic trainers and medical staff are trained to respond quickly with appropriate treatments following an injury. But the NFL’s alleged overuse of Toradol for all players put many of them at risk, particularly those who unknowingly may have had concussions or other serious injuries.

“The difference with this case is what we’ve learned from our players is that they used to administer a drug called Toradol, which is basically a painkiller, even when players didn’t have symptoms,” said attorney Christopher Seeger, who reportedly filed the lawsuit on behalf of the plaintiffs in a federal court in New Jersey. “Our experts say that’s the worst thing you can do for a brain injury or concussion.”

The NFL allegedly administered Toradol, despite its known risks, in order to cover up the symptoms of concussions, and thus cover up the very existence of concussions. Players suffering from head injuries, in other words, may have been unaware of the severity of their injuries thanks to the painkilling effects of Toradol. Taking the drug not only put them at high risk of further injury from it side effects, but also from sustaining more injuries on the field.

“Countless players were injected whether or not they were injured,” says attorney Marc Albert, who is also representing the plaintiffs. “It was part of the routine. It would dull pain so players would feel good during the game. This is going on in every locker room. Football is a tough sport, but we’re not talking about torn ligaments. These are life consequences. These are brain injuries.”

Sources for this article include:

http://sports.yahoo.com/nfl/news?sl…

http://www.nj.com/giants/index.ssf/…

Health Dangers of Excessive Fructose Consumption Orange Juice

By Dr. Mercola

Numerous studies have linked high sugar/fructose consumption to a long list of health problems. Not only will fructose raise your insulin to chronically high levels over time, it also metabolizes differently from other sugars. Both of these facts significantly contribute to the creation of chronic diseases. Thanks to the excellent work of researchers like Dr. Robert Lustig, and Dr. Richard Johnson, we now know that fructose:

  • Is readily metabolized into fat
  • Tricks your body into gaining weight by fooling your metabolism, as it turns off your body’s appetite-control system. Fructose does not appropriately stimulate insulin, which in turn does not suppress ghrelin (the “hunger hormone”) and doesn’t stimulate leptin (the “satiety hormone”), which together result in your eating more and developing insulin resistance.
  • Rapidly leads to weight gain and abdominal obesity (“beer belly”), decreased HDL, increased LDL, elevated triglycerides, elevated blood sugar, and high blood pressure—i.e., classic metabolic syndrome. For example, in one study, eating fructose raised triglyceride levels by 32 percent in men.
  • Over time leads to insulin resistance, which is not only an underlying factor of type 2 diabetes and heart disease, but also many cancers.
  • Contributes to the development of gout by increasing the levels of uric acid in your body. In one study, published last year, women who drank 12 ounces or more of orange juice a day doubled their risk of gout, and those who drank just six ounces of juice per day still increased their risk by 41 percent. A similar study on men was published in 2008. In that study, men who drank two or more sugary soft drinks a day had an 85 percent higher risk of gout than those who drank less than one a month. Fruit juice and fructose-rich fruits such as oranges and apples also increased the risk.

This is why I recommend paying equal attention to the fructose consumed in the form of fruit juices and even whole fruits, and not just that from soda and processed foods.

The Smoking Gun that Confirms Fructose as Major Health Hazard

The last bullet in particular is worth expounding on a little bit more. I became fully aware of the dramatic and devastating impact fructose has on your uric acid levels when I interviewed Dr. Richard Johnson on this topic, last year. As it turns out, elevated uric acid levels is a MAJOR component of several chronic diseases that have also been linked to fructose consumption, such diabetes and heart disease, just to name a couple. Lo and behold, recent research indicates that fructose is the ONLY type of sugar that will raise your uric acid levels, which really strengthens the theory that excessive fructose consumption is at the very heart of most, if not all, of these diseases.

In fact, it is the specific pathways used to metabolize fructose that generates the production of uric acid (fructose typically generates uric acid within minutes of ingestion). These pathways are entirely different from those used by glucose, and other sugars.

According to Dr. Johnson’s research, uric acid appears to take on a lead role in creating health problems when it reaches levels in your body of 5.5 mg per dl or higher. At this level, uric acid is associated with an increased risk for developing high blood pressure, as well as diabetes, obesity and kidney disease. He believes the ideal range for uric acid lies between 3 to 5.5 mg per dl, so getting your uric acid levels tested can further help you determine just how strict you need to be with limiting your fructose consumption.

The Shocking Truth About Freshly Squeezed Orange Juice

By Dr. Mercola | August 16 2011

f you buy orange juice at the store, you may lean towards the kind that advertises itself as “100 percent juice” and “not made from concentrate”.  But have you ever wondered why every glass of it tastes exactly the same?  That’s because the flavor of store-bought orange juice has more to do with chemistry than nature.

For industrially-produced orange juice, after the oranges are squeezed, the juice is stored in giant holding tanks and the oxygen is removed from them, which allows the liquid to keep for up to a year without spoiling.  It also makes the juice completely flavorless. So the industry uses “flavor packs” to re-flavor the juice.

According to Food Renegade:

“Juice companies therefore hire flavor and fragrance companies … to engineer flavor packs to add back to the juice to make it taste fresh. Flavor packs aren’t listed as an ingredient on the label because technically they are derived from orange essence and oil. Yet those in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature.”

Dr. Mercola’s Comments:

 

It may come as a surprise to learn that what you find in a carton of 100% pure, not from concentrate orange juice is nothing like what you’d get if you squeezed an orange into a glass in your own kitchen. Instead, many popular orange juice brands use a chemical process to create juice that tastes and smells like oranges!

Alissa Hamilton J.D, PhD, a Food and Society Policy Fellow with the Institute for Agriculture and Trade Policy (IATP), explains the ins and outs of mass-produced juice in her book, Squeezed: What You Don’t Know About Orange Juice. It’s a potent reminder of just how important it is to really understand how your food is manufactured and processed because the label tells neither the whole story nor the whole truth…

If you think about it, if the orange juice was really freshly squeezed and packaged as is, the flavor would vary from batch to batch, because not every orange tastes exactly the same. Some are sweeter; others more sour. Also, each juice brand has a particular flavor that is uniquely ‘theirs,’ and the reason for this may throw you for a loop.

‘Not from Concentrate’ Doesn’t Mean Less Processed

Generally speaking, whenever you buy a beverage that consistently tastes the same, you can be sure it’s made using a patented recipe. And that recipe includes added flavors that may or may not fit the definition of natural.

In a previous article, Alissa Hamilton explains how your orange juice is really made:

“The technology of choice at the moment is aseptic storage, which involves stripping the juice of oxygen, a process known as “deaeration,” so it doesn’t oxidize in the million gallon tanks in which it can be kept for upwards of a year.

When the juice is stripped of oxygen it is also stripped of flavor-providing chemicals. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh.”

The reason you don’t see any mention on the label about added flavors is because these flavors are derived from orange essences and oils. However, the appearance of being natural doesn’t necessarily mean it is. As Hamilton states:  

“[T]hose in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature.”

The juice is also typically designed to appeal to the taste preferences of the market, and will therefore contain different flavor packs or chemicals depending on where it will eventually end up. According to Hamilton, the juice created for the North American market tends to contain high amounts of ethyl butyrate, which is one of the most commonly used chemicals in both flavors and fragrances. Aside from being versatile in creating a number of different flavors, including orange, cherry, pineapple, mango, guava, and bubblegum, just to name a few, it’s also one of the least expensive.

Other markets, such as the Mexican and Brazilian, tends to contain different chemicals, such as various decanals or terpene compounds.

What’s the Answer to Non-Transparency in Food Production?

If this makes you feel a bit dejected, you’re probably not alone. However, I hope it will also make you think more about how your food is created, and perhaps nudge you into using a bit more discretion and critical thinking before you fall for the next glossy advertisement.

As Hamilton said in an interview last year:

“My intent was not to get people to stop drinking orange juice but [for them] to realize what it is they’re drinking. People have a right to know how industrialized the process has become, so they can make decisions that are consistent with their values. Many who drink orange juice also have concerns about the environment and agriculture, but don’t draw a connection. They might envision oranges growing in a Garden-of-Eden-like orchard in Florida, but I think if people took a trip to Bradenton, [the home of Tropicana, a product of PepsiCo] and went to the processing plants, then yeah, they might make different choices.”

While it’s certainly worth fighting for more transparency in the food industry and more truthful labeling, don’t hold your breath. However, there is an obvious alternative by which you can circumvent many of these hidden issues, and that is to return to fresh whole organic foods.

When it comes to orange juice, squeezing your own at home would be about the only way to get the real thing. (You know you are buying a heavily processed juice if the “Best Before” date is 60 or more days in the future, because real fresh-squeezed orange juice will only last for a few days.)

That said, drinking orange juice, whether fresh-squeezed or not, is actually NOT as healthy as it sounds. In fact, orange juice is one of the top five “health” foods I recommend avoiding, especially if you’re overweight, or have:

Insulin resistance or diabetes High blood pressure (hypertension) High cholesterol
Gout Heart disease Cancer

Why I Don’t Recommend Fruit Juices

While oranges and fresh squeezed orange juice can be a good source of vitamins and other nutrients, it’s also very high in fructose. In fact, one eight-ounce glass of orange juice has about eight full teaspoons of sugar and at least 50 percent of that sugar is fructose. That’s almost as much as a can of soda, which contains approximately 10 teaspoons of sugar.

So one eight-ounce glass of orange juice will wallop your system with 25 grams of fructose, which is more than you should have the entire day. Since fructose is loaded into just about every processed food, it would be very difficult to avoid exceeding your daily fructose limit of 25 grams per day. Additionally fruit juice is far worse than the whole fruit, especially if it is not freshly juiced and  is stored in containers, as the methanol in the juice will dissociate from the pectin and actually increase your risk of M.S.

Fructose has been identified as one of the primary culprits in the meteoric rise of obesity and related health problems, and while the majority of the problem is caused by the large quantities of high fructose corn syrup (HFCS) added to so many processed foods and beverages, naturally-occurring fructose in fruit is also best avoided if you’re struggling with stubborn weight issues or any of the diseases I just listed.

When the sugar is combined in its natural form in the whole fruit it causes far less of a problem, as the fiber tends to slow its absorption and prevents over consumption. But once you remove the fiber, you end up with a different product. Additionally, a lot of the antioxidants are also lost in the process—especially if it has been pasteurized, which most store bought juices are.

Therefore, as a general recommendation, I suggest avoiding fruit juices as much as possible, as they will spike your insulin to a far greater degree than a piece of whole fruit. As an illustration of the difference between whole fruits and fruit juices, one 2008 study concluded that:

“Consumption of green leafy vegetables and fruit was associated with a lower hazard of diabetes, whereas consumption of fruit juices may be associated with an increased hazard…”

As a standard recommendation for the average person, I advise keeping your total fructose consumption below 25 grams per day, with a maximum of 15 grams of fructose from whole fruit. However, if you’re overweight or have any of the related health issues mentioned above, you’d be well served to cut that down to a total of 15 grams of fructose a day, including that from whole fruit. The following table can help you calculate your fructose from fruit consumption.

Fruit Serving Size Grams of Fructose
Limes 1 medium 0
Lemons 1 medium 0.6
Cranberries 1 cup 0.7
Passion fruit 1 medium 0.9
Prune 1 medium 1.2
Apricot 1 medium 1.3
Guava 2 medium 2.2
Date (Deglet Noor style) 1 medium 2.6
Cantaloupe 1/8 of med. melon 2.8
Raspberries 1 cup 3.0
Clementine 1 medium 3.4
Kiwifruit 1 medium 3.4
Blackberries 1 cup 3.5
Star fruit 1 medium 3.6
Cherries, sweet 10 3.8
Strawberries 1 cup 3.8
Cherries, sour 1 cup 4.0
Pineapple 1 slice
(3.5″ x .75″)
4.0
Grapefruit, pink or red 1/2 medium 4.3
Fruit Serving Size Grams of Fructose
Boysenberries 1 cup 4.6
Tangerine/mandarin orange 1 medium 4.8
Nectarine 1 medium 5.4
Peach 1 medium 5.9
Orange (navel) 1 medium 6.1
Papaya 1/2 medium 6.3
Honeydew 1/8 of med. melon 6.7
Banana 1 medium 7.1
Blueberries 1 cup 7.4
Date (Medjool) 1 medium 7.7
Apple (composite) 1 medium 9.5
Persimmon 1 medium 10.6
Watermelon 1/16 med. melon 11.3
Pear 1 medium 11.8
Raisins 1/4 cup 12.3
Grapes, seedless (green or red) 1 cup 12.4
Mango 1/2 medium 16.2
Apricots, dried 1 cup 16.4
Figs, dried 1 cup 23.0