The Reason The Military And The Police Are Individual Entities...

"The reason the military and the police are individual entities operating completely apart from one another is: one fights the enemy of the state … one serves to protect the citizens of the state. When the military becomes both, then the enemy of the state tend to become the citizens of the state, and tyranny results." Hector of Troy … often quoted by Tom Paine

Tom Paine passionately hated Big Government. His warning to us was, "Society in every state is a blessing, but government, even in its best state, is but a necessary evil; in its worst state, an intolerable one."

Fatty acids are essential for our cells to function normally and stay alive. Cell membranes allow the passage of nutrition in and wastes out of our cells. Healthy cell membranes stop poisonous or inert chemicals and organisms like bacteria, viruses, fungi, and parasites from entering the cell. Cell membranes maintain chemical receptor sites for hormone communication.

Fatty acids do numerous chemical processes in the body. They are used as building blocks for many hormones. There are three types of healthy needed fatty acids, omega-3, omega-6, and omega-9, two of which cannot be made by the body, and must be acquired through diet. These are called essential fatty acids, or EFAs. If there is an adequate supply, the body can use these EFAs to manufacture the other fatty acids needed. Natural occurring unsaturated fatty acids contain a double bond configuration, referred to as cis by biochemists. The cis causes the molecules to be curved so that the two hydrogen atoms are on the same side of the double bond. This structure means the bonds between the molecules are weaker due to their shape. This results in a lower melting point, or simply put, they are liquid at room temperature. Fats with either trans double bonds or no bonds, saturated, are solid at room temperature.

Margarine is made by adding a hydrogen atom to the fat molecule to make them saturated, thus raising the melting point so it remains a solid at room temperature. This process, called hydrogenation, entails temperatures of 500°F for the reaction to take place. It causes more than half of the cis bonds to flip over into a transfatty configuration.

Hydrogenation became popular in the US because this type of oil doesn't become rancid like normal oils; it has a long shelf life. A cube of margarine can sit out for years and it will not be touched by moulds, insects, rodents, or politicians. Margarine is a true non-food; it is a plastic. Only humans are foolhardy enough to eat it. Being the fats in margarine are hydrogenated "healthy oil", the manufacturers claim it is polyunsaturated and promote it as a health food.

Other chemicals are also created when oils are partially hydrogenated. So many different compounds are made during hydrogenation the number cannot be counted. The money food industry won't fund a thorough study on the chemicals produced, or their effects on health, for obvious reasons. Because of the adverse health effects of these hydrogenated oils and hydrogenated oil by-products, government health regulations wouldn't allow the process to be used for making food products if it were introduced today. Another risk of hydrogenation is that of toxic metals, usually nickel, cadmium, and aluminum, is left behind in the finished product. They accumulate in our cells and nervous system where they negatively affect cellular functions. These toxic metals are difficult to eliminate without special detoxification techniques. The toxic levels increase with regular small exposures over time. Since dietary transfatty acids are increasing the cumulative dose adds up to toxic death levels over time. Since transfats aren't natural, the body can't deal with them as nutrition. They act as a poison to cellular reactions. The body tries to use them as a saturated fat, and they wind up as cell membranes. Today, measurements of transfats in the membranes of human red blood cells have been as high as thirty percent when it should be zero.

Transfatty acid cell membranes change the normal membrane's protective structure and function. They reduce the normal transport of minerals and nutrients across the membrane, and easily allow disease microbes and toxic chemicals to get into the cell. This action causes weak cells, poor organ function, unresponsive immune system….. increased risk of disease. Transfats stop the body's normal mechanisms for eliminating VLDL and LDL cholesterol. The liver normally puts excess cholesterol in the bile and sends it to the gall bladder then to the bowel. Transfats block the normal conversion of cholesterol in the liver. This will elevate bad cholesterol levels in the blood. Transfats lower the amount of HDLs, which help protect the circulatory system from the adverse effects of the LDLs. Transfats also increase the level of morph-protein, a substance that is a threat for causing heart disease. Transfats cause far worse problems than excess saturated fats.

Another damaging effect of transfats is the flip-flop of prostaglandins. Transfats increase of the inflammatory hormones and reduce of the anti-inflammatory hormones. This backwards manipulation on the prostaglandin balance makes you more susceptible to inflammatory conditions that won't heal. Prostaglandins also regulate many metabolic actions. Tiny changes in prostaglandins will cause significant changes in allergic reaction, blood pressure, blood clotting, cholesterol levels, hormone activity, immune function, and inflammatory response. The problems with transfats have been known for years in the US, yet ignored. In Europe, transfats are severely restricted in foods, some countries allow no more than 0.01 percent transfat content. In the US, margarines contain at least fifty percent, and many restaurant foods the transfat content is more than fifty percent of the total fat content. Naturally the food money industry denies there is any problem, even though scientific evidence shows that transfats contribute to heart disease, diabetes, arthritis, addictions, MS, ALS, accelerated aging, and other debilitating conditions like voting. The food money industry has succeeded in hiding this from the public, an indication of the political power it has in influencing government. You can predict the outcome of a study simply by knowing who is funding it. Only the fool accepts the press statements on "new research" without considering who paid for it. There are research sounding foundations that are just fronts for the poison food industry.

It is astounding how many food products contain transfats. They are many baked goods, shortenings, vegetable oils, and most brands of nut butters. In addition, most nut butter brands have corn syrup in them. It is high glycemic, so it is easily converted to fat by the body. A bad fat too. Also, avoid products with cottonseed oil. Cotton is not a food. Cottonseed oil contains toxic fatty acids similar to those in rapeseed oil, yea, canola oil. These fatty acids cause illness when fed to test animals. If you like your pets, you will read the ingredients on your pet food too. Cottonseed and canola oil are used to fry potato chips, next time you get a hot dog tater chip craving.

Studies indicate that the quantity of fat is not as important as the quality of fat, and the balance of the these fats in relation to each other. The essential fatty acids help control the types of cholesterol made by the body and help prevent circulatory system disease. Reducing long chain saturated fats and the unnatural transfats in our diets, and increasing the essential fats, is a major step toward good health. Most scientists are now advocating this change in diet, that is, those not on a food research foundation paycheck.

There now is an accurate test to determine the amounts of the various fatty acids found in humans. There is without question a definite connection with transfats and heart disease. Most people with heart disease also have low levels of EFAs. Low levels of EFAs parallel many of the chronic diseases in the US. A true nutritionist will advise people against low-fat diets not based on a whole food balanced program. Individuals who maintain normal body weight by eating low-calorie, low-fat, processed foods are EFA deficient. Usually these foods are high in hydrogenated oils, leading to elevated levels of circulating transfatty acids. The end result is fit looking body headed for disease.

The breast milk of mothers in the US show an excess of transfats and low omega fatty acids. American mothers produce milk that often has only one-tenth of the omega fatty acid content of the milk that of African or South American mothers. In Canada, researchers examined the milk of lactating mothers and found that the transfatty acid content averaged 7.4 percent of total fatty acid amount. Further study showed that the major source was hydrogenated vegetable oils. The elevation of these transfats caused a depletion of the EFAs, placing the infant in double jeopardy during a crucial period of development. This type of breast milk causes a brain made from an unnatural food source, making a lowered intelligent person. Remember, your brain is 97 percent fat. Eat Twinkies, think like a Twinkie.

All types of EFAs are necessary for proper development of the fetus and infants, particularly the nervous system. The omega-3s, DHA in particular, affect the parts of the brain that relate to learning ability, anxiety, depression, and auditory and visual perception. EFAs balance the immune system. A recent study of pregnant women, eating the considered normal diets, showed that all of them were deficient in the omega-3s, and to a lesser extent, the omega-6s and omega-9s. The researchers in this study recommended that the omega-3s be supplemented in every pregnancy, even before getting pregnant, and that women avoid transfats during pregnancy and breast feeding.

Another study showed a dramatic difference between the heart disease rates of populations in northern and southern India. The northerners were meat eaters and had high cholesterol levels. Their main source of dietary fat was butter. The southerners were vegetarians and had much lower cholesterol levels. American medical wisdom would predict the vegetarians to have the lower rate of heart disease, when the opposite was true. The vegetarians had 15 times the rate of heart disease compared to their northern counterparts. What was the reason for this surprising difference? Aside from meat versus vegetables, the major dietary difference was that the southerners had replaced their traditional butter with margarine and refined vegetable oils. Twenty years later, the British medical journal noted an increase in heart attack deaths amongst the northern Indians. The northerners had replaced the butter in their diets with refined vegetable oils. Ah yes, the wonders of marketing. A hundred years ago, heart disease didn't exist. Today, more then two-thirds of Americans develop heart disease. Something has clearly gone wrong with the way we are living. One of the main factors was the introduction of processed oils.

Refined polyunsaturated vegetable oils have been very popular in the US since the low cholesterol, low fat, high protein fad began many years ago, and then medical profession began promoted this idea. When properly prepared and never heated, these oils are healthful sources of EFAs. Unfortunately, the standard commercial refining process destroys the EFAs and creates high levels of transfatty acids, while removing important natural constituents, the protective agents, minerals, and fat-soluble vitamins.

The usual commercial refining process for vegetable oils begins with seeds that usually contain high levels of pesticides and herbicides. The seeds are crushed and go through a series of chemical treatments, all at temperatures up to 520°F. These treatments include the use of solvents, caustic soda, and preservatives. This results in the damage to the essential fatty acids, the loss of vitamins and minerals, and the formation of transfatty acids and free radical agents. Exactly the opposite of what is desired. All in the name of longer shelf life, consumer acceptance, and mass sales. This too take places to the oils used in processed foods, almost everything that comes in a can, a box, brought to you by a waitress, or sold under arches.

The cold pressed and expeller pressed oils available at health food stores are no guarantee of quality. Most expeller pressing still generates high temperatures, so these should be avoided. Many of these oils are refined using the same nutrient destroying process used in commercial oils. Use caution with certified organic; there have been instances of deception in this case. Some companies have been caught lying about the source of their seeds, instead using regular commercial seeds instead of organic ones. There have even been cases of companies simply rebottling regular oil with a health food label or health food company name, and then charging higher prices.

The three groups of essential fatty acids, omega-3, omega-6, and omega-9, are named for their molecular configurations and where the first unsaturated bond occurs along the chain of carbon atoms. Omega-6 oils are found primarily in vegetables and seeds. They are converted to the prostaglandins via chemical actions in the body. Most people take in enough of these fatty acids, but some have difficulty converting them to the active prostaglandins. This blockage is usually caused by excess transfats, anti-inflammatory medications, adrenal exhaustion, or deficiencies of B vitamins and/or magnesium. An deficiency of omega-6 can result in auto-immune problems, breast pain, breast lumps, cellulite, weight gain, psoriasis, low libido, eczema, hyperactivity in children, hypertension, inflammation - particularly of the joints, and PMS. Supplementing with evening primrose or black currant oils will usually bypass the blocked step and provide the necessary precursor to make the desired prostaglandins. The omega-3s are the more likely to be deficient in our Western diets. Because of food processing and dietary choices, the average Western diet today contains only one-sixth the amount of omega-3s needed for health. Evidence indicates that a deficiency of omega-3s is associated with arthritis, joint stiffness, irritable bowel syndrome, colitis, PMS, prostate problems, cancer, diabetes, weight gain, inability to loose weight, muscle loss, low energy, skin disorders, depression, phobias, and schizophrenia.

The two main sources of omega-3s are oils from organic flax seeds and from fish. The fish shouldn't be fried because of the effect of the high temperatures involved and the resultant free radical damage. Fish should be eaten with the skin on, as this is where the concentration of omega-3s is located. There is some conce about eating fish frequently, due to the chemical and heavy metal pollution in the oceans. Predatory fish concentrate these pollutants in their fatty tissues; deep ocean fish are usually less tainted than coastal species. Freshwater fish near agricultural, industrial, or mining areas should be avoided due to their intake of toxic chemicals. Farm raised fish are fed something akin to pet food and should be avoided; they are not as healthy and have insignificant levels of omega-3s. However, fish should still be your first or second choice of animal source protein, equal too or just behind eggs and soured milk products.

When properly processed, organic flax seed oil has the highest concentration of omega-3s, at 57 per cent. Don't forget, this fatty acid hasn't been converted to a type of fat the body uses, so those with weakened adrenals still should eat fish or take fish oils for their omega-3s. Omega-3s are also found in other seed oils such as chia, but in much smaller amounts. Flax seed oil is particularly sensitive and must be processed under stringent conditions, nitrogen-packed in dark bottles to avoid oxidizing, and shipped and displayed in refrigerated containers. While all unrefined, unsaturated oils should be processed, packaged and distributed in this way, the vast majority isn't.

The healthiest foods are usually organically grown that should be eaten close to their natural state. When consuming whole foods, we get a complex array of nutrients that work together to fuel the intricate chemistry that keeps our bodies going. Most of the micronutrients are lost in commercial processing. Even the most painstaking human efforts to produce healthy packaged foods and oils always fall short of nature's accomplishments. The best oils are provided by nature, neatly packaged to prevent oxidation of their precious contents. Freshly ground flax or chia seeds contain fresh oil that is protected by the husk, and their fiber is the richest source of certain substances called lignans, found to have potent anticancer, antibacterial, antifungal, and antiviral properties. Seed fibers have from 100 to 800 times more lignans than other fiber sources. This can be inexpensive way to ensure adequate intake of omega-6 omega-3 fatty acids.

How do you avoid the illnesses caused by the lacking of good omegas in your diet? Take Omega 3 EPA and Omega 3 DHA regularly. Add Super GLA if you are also deficient in omega-6s. Use unsalted butter instead of margarine or shortening in cooking. Unsalted butter has some problems, too, such as residual hormones and pesticides, but it is a whole food. Whole foods have fat mobilizing nutrients to take care of their own fats. An even better alte ative is clarified unsalted butter, ghee. Unsalted butter is the cooking fat most highly regarded by Indian and French chefs. It has a good aroma and will not burn, smoke, or develop toxic compounds when heated. Organic, unrefined coconut butter is an alte ative to regular butter in your diet. However, most coconut oil products are hydrogenated, use caution. Commercial vegetable oil producers have subjected coconut oil to a smear campaign, but the research cited used hydrogenated coconut oil, which skewed the results. Do not fry or sauté with oils that are liquid at room temperature. They oxidize readily into transfatty acids and free radicals at high temperatures.

Eating non-hydrogenated unsalted nut butters will add omegas to your diet. The nut butter should separate, with the oil floating to the top of the container. Sun drying nuts and seeds kill moulds that produce aflatoxins. Quality nut seed butter will be prepared this way. Most commercial nut and seed butters have aflatoxin as well as pesticide residues.

A rancid oil is a transfatty acid oil. An oil that tastes bitter when you place a drop on your tongue is rancid and should not be consumed even by your pet. Always refrigerate oils after opening. Oils are best refrigerated as soon as you buy them, to prolong their shelf life. If they are not in lightproof bottles, keep them out of the light.

The greater your intake of unsaturated fats like vegetable oils and fish oils, the more you need antioxidant protection against free radical damage. If you take supplements with fish oil or primrose oil or eat nut butters regularly, consider taking extra vitami E. Many studies support its effectiveness in reducing the risk of heart disease, arthritis, and other free radical related diseases. Since vitami C is used to regenerate spent vitami E, supplementing with vitami C with bioflavinoids would be prudent measure. However, the most expensive oils and supplements cannot compensate for an unhealthy diet and lifestyle.

The medical mainstream is programming us to believe saturated fats from animal sources, like butter, lard, milk fat are the killer fats that cause high blood pressure and high cholesterol. Nothing could be further from the truth. Countless studies show that the more non-hydrogenated fat people eat, the better their heart health. Need some proof from the real world? The Africans, Eskimos, Japanese, Greeks, Portegeuse, Spanish, Swedes, Finns, Danes, and French all consume diets that are extremely high, by American medical standards, in fat. Yet these people enjoy very low rates of heart disease, hypertension, cancer, arthritis, and coronary problems.

Meanwhile, we Pritikin, Stillman, Atkins, Sears programmed Americans are all dieing of these conditions. Why? Because we don't eat enough animal fats? NO! It is because we eat transfatty acids. We over eat high glycemic carbohydrates and livers convert them into sticky triglycerides that plug are arteries and veins. We eat protein until our ph is so acid we get the diseases of low alkaline minerals. All the while our bodies and minds waste away, since dietary fats give us: fuel for a stronger heart, energy for physical activity, immunity-boosting antiviral-antibacterial-antifungal agents, a natural defense against depression, the materials for building cell walls, the vital chemicals our brains need to remain sharp and focused, and the building blocks for hormone production.

So, adding Super Omega 3s, Super GLA, Vitamin E with Selenium, Citrus Bioflavinoids, DHA, and Lecithin are just about to the point they are no longer an option, if you want average or better than average health.

Give a man a fish and he will eat for a day. Teach him how to fish, and he will sit in a boat and drink beer all day.

Disclaimer: Information on this document is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information and to encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professionals.

Author: JDM is a Natures Sunshine Specialist and Iridiologist. This material cannot be copied or reproduced without express written consent of the author. Press here for more health, wealth, and growth articles.

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