Welcome to the Rethinking Cancer Newsletter #50.
Holiday special! As an end of the year gift to our RC visitors — and in celebration of our 50th Newsletter — we would like to offer a 15% discount on all orders submitted on our Donate page in December! Just type in the code “RETHINK” when ordering. And thanks for all your great support!
Meanwhile, high drama out in Oregon: the ballot initiative to require mandatory labeling of Genetically Modified Organism (GMO) foods has been in recount mode, the result to be announced tomorrow, Dec. 12th. In the Nov. 6 election only 812 votes — less than a tenth of a percentage point —appeared to separate the YES and NO campaigns. The NOs are clinging to a slight lead, thanks largely to the record-shattering $20.8 million spent by Monsanto and the big food industry producers. But it’s all a little too close for comfort for opponents of the measure who will next focus their big bucks on Congress to pass H.R. 4432 (referred to by labeling advocates as the DARK — Deny Americans the Right to Know — ACT). If passed, it will strip all states of the right to pass GMO labeling laws! Stay tuned……..
To your health!
Foundation for Advancement in Cancer Therapy (FACT)
Cell Phones and Your Brain — Handle With Care!
Do wireless phones present a health risk? Commercials for cell phones that fill our airwaves, newspapers and magazines routinely feature young children happily chatting with their phones held smack up against their bodies and brains, and iPads plopped directly over young gonads. Headlines have repeatedly assured us that there’s little to worry about because we do not face an epidemic of brain cancer…….yet. In fact, the brain cancer story remains complex, because the disease has a long latency — up to four decades — and because past uses and users differ radically from current ones.
According to cell phone industry statements, the overwhelming majority of published studies in scientific journals around the world show that wireless phones do not pose a risk. However, when one removes the industry-funded studies, the overwhelming weight of evidence reveals there is a significant problem. READ MORE
Blue Mind: The Surprising Science That Shows
How Being Near, In, On, or Under Water Can Make You Happier, Healthier, More Connected, and Better at What You Do
By Wallace J. Nichols
Reviewed by Nicola Joyce
As I look up from the pages of this book, there’s nothing between me and the horizon but water. The only sounds are the hypnotic hiss of stones as they are dragged back by waves and the occasional call of a gull. Fresh air gusts over the water’s surface, picking up notes of saltwater and seaweed. My mind is perfectly at peace. And it’s no surprise that I’ve headed to the beach to read Blue Mind. The author, Wallace J. Nichols, would tell me that I sought out the nearest body of water because I instinctively knew it would settle my mind, sharpen my senses and put me in a more productive state. But what I didn’t know — until I read the book — was why this happens. READ MORE
The Worth of Your Salt
Humans have been harvesting salt from the sea for at least 8,000 years. A precious, hard sought commodity, salt was considered “white gold” — essential for food preservation, especially meats, proper digestion and flavoring bland foods, an antiseptic. In Roman times, the word for salt (“sal”) came from Salus, “goddess of health.” Soldiers were paid in part in salt, the origin of the word “salary.” If they did not measure up to the job, they were not “worth their salt” and their salary was cut.
What happened to this ancient wisdom? Nowadays, conventional food gurus demonize salt because it can lead to hypertension, heart disease and such. But, like so much of popular diet rhetoric today, the full picture has been lost. Our bodies need salt to survive, but we need the right kind and quantity.
The problem is, what most people are eating today is processed table salt which is completely worthy of vilification. Processed table salt contains 97.5% sodium chloride. The rest is man-made chemicals, e.g., moisture absorbents, flow agents like ferrocyanide, aluminosilicate, etc. The refining severely alters the chemical structure of the salt, so that it is, indeed, an irritant to the body. Natural unprocessed salts, such as sea salt, Himalayan or Celtic salt, contain about 84% sodium chloride. The remaining 16% are naturally-occurring trace minerals, such as silicon, phosphorus, vanadium, vital for proper body function. READ MORE
Hazelnut Not Too Hot Toddy
1 cup raw hazelnuts (soaked in water 3 hours or so)
3 cup pure water, preferably distilled
2 cups hazelnut milk
- 3-5 pitted dates (like medjool), soaked in water about an hour
- ½ teaspoon ground cinnamon
- ½ teaspoon cloves
- few dashes cayenne pepper (opt.)
- ground nutmeg for garnish
- First, make the nut milk. Pour off soaking water and place hazelnuts in a blender. Add 3 cups water and blend very well. If not using a high-speed blender, like Vitamix, you may have to strain the “milk” with a strainer or nutmilk bag.
- Make the toddy just before serving. Pour off date soaking water. Place 2 cups nut milk in a blender, along with dates, cinnamon, cloves, cayenne. Blend until smooth and warm, but not hot. Pour into mugs, sprinkle a little nutmeg on top and serve! Cheers!