Detoxification and Body Awareness:

Many people don’t understand what health is all about. They

take their bodies for granted, until they get injured or become ill.
Even more appalling is the number of people who refuse to take
responsibility for their health. Health or homeostasis occurs when all
of the following are in proper balance chemical, cellular, tissues,
organs, and systems. When homeostasis is disturbed in any way ill
health, or dis-ease may occur. Because the body, is no longer at ease
with its self and out of harmony with what was intended.

When dis-ease is left unchecked long enough death can, and

may occur. Even though you may not be complaining of an dis-ease,
and you feel good, this may be of limited usefulness to a health
practitioner. Each person’s level of well being, or homeostasis is
different. This is why no one medical group can totally agree on an
exact definition of health, homeostasis, or wellness. Many people may
say, “I feel fine”, and in truth they actually have very bad health. It is
not apparent there is a pathological, or physiological process
occurring.
One of the best ways to control disease is to stay healthy. If our
bodies are strong, and our immune systems are functioning properly,
we do not become sick easily. If injured, we heal better if we are
healthy. Diet, sleep, rest, body mechanics, exercise, and lifestyle need
to be considered in our over all health.
What each of you needs to realize is that our poor health and dis-
ease started at birth. That may seem very shocking, hard to believe
and even down right insane to some of you but it is in fact the truth.
Our world is full of toxins, poisons, and poor nutrition as well as
synthetic medications which although our allopathic friends mean well
all to often rely on to treat the symptoms not the cause and create
even more problems later in life for that person.
As children many of my clients were exposed to lead from lead
paint, pesticides which when they were little were not outlawed; now
many are such as DDT. Mercury from fillings, poor nutrition because
they grew up either in large families or families who were poor, and
from medications given to treat things such as child hood disease,
fevers, and earaches. Now as adults these very clients are suffering
from lupus, chronic fatigue syndrome aka Epstein barr virus,
fibromyalgia, multiple sclerosis, candida – yeast infections, high blood
pressure, arteriosclerosis, idiopathic muscle spasms, diarrhea, sleep
disorders, etc.

Our environment makes us who we are chemically, and if we are

chemically overwhelmed we are dis-eased.

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 By now many of you are probably wondering where do I start to
get well again? That is not an easy question because each person is so
different and individual not only in their genetic makeup but in their
personal environment.

In the long run the only true road to health is being aware and
living as close to nature as possible which means doing a detox
program periodically to make sure your body is supported, cleaned out
and balanced as close to what nature intended.
I will start by listing things, which will and are classified as
pollutants to our body’s, our mind’s and spirit because you must
address each in order to treat the whole person.

Toxins are defined as any substance or condition, which is harmful to

the body;
Food Radiation
Water Electromagnetic fields
Air Weather
Noise Geographic stress
Chemicals Excess of body chemicals
Heavy Metals Emotional trauma
Plants Cumulative life experiences
Organisms Medication

Lets start with Food. Our foods are 95% processed

products now; rarely do we get all naturally grown products or take the
time to properly prepare them. Food has tons of contaminates, and
additives which are toxic to our bodies. These include microorganisms,
pesticides, additives, colorants, and chemicals, which can be legally,
added to our food sources.

Food can and often is contaminated by: Natural and synthetic organic chemicals
and radioactive substances, such as irradiated foods, micro waved foods, and artificial
flavorings, colorings, and flavor enhancers.

Diffusion of small amounts of chemicals through the

environment, large scale industrial accidents, or waste disposal.

Pesticides used on crops while they were growing either air born,
dusting, or in the ground source each of these have their own demons
and many are absorbed deeply into the cellular structure of the very
vegetables we thought were safe to feed our families.

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 Irrigation water used on crops, in poorer communities, second
world countries and third world countries, often feces, contaminated
water from industry, toxic metals from sewer sludge, herbicides, and
chemical fertilizers and soil which has not had time to rest between
crops leads to problems because it damages the nutrient level in the
food source and again the plants can and do absorb a certain level of
toxins which in turn are absorbed by our bodies when we attempt to
digest these foods.

Exposure during food processing, this is where the food is

processed, additives to extend the shelf life, flavor enhancers are
added, vitamins, and minerals will be added trying to replace what has
been already refined out of the food, colorants which are not nature
are added, and then packaging which in and of itself can add horribly
to the toxin level of the food which we eat as certain foods leach more
than others the mineral, and chemical content of the packages it is
packed in to be sold to the consumer.

Toxic Metals: Arsenic, cadmium, lead, and mercury have all

been found in food and all are potentially very toxic.
Arsenic is found in foods contaminated by pesticides, in the form
of lead, and calcium, arsenate. Seafood contains the largest amount of
arsenic. Arsanilic acid is used as a growth additive in cattle and
poultry feeds, and may enter the food chain in this way.

Cadmium enters the food chain through root crops and leafy
vegetables fertilized with contaminated sludges. Fish and organ meats
concentrate cadmium. Cadmium is poorly absorbed and is stored in
the liver and kidneys. Cadmiun has also been found in breast milk,
thereby linking old pollution to our new generation.

Foods accounts for 55% to 85% of a persons lead exposure.

Lead solder in cans is a MAJOR contributor. Infants and children absorb
more lead from food than do adults.

Fish and other seafood may be contaminated with

methylmercury. This most toxic form of mercury is deposited in the
brain. Mercury exposure can be detected in blood and hair, but blood
concentrations of mercury are more accurate for recent exposure.

Food packaging materials: Polyvinyl chloride, which is made

from vinyl chloride, a known carcinogen, are found in containers from
margarine, and cooking oil, food packaging films, bottle closure liners
in soft drinks, and the liner in foil wrapped candies. The United States
has no monitoring of dietary exposure to vinyl chloride. Acrylonitrile

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was used as a fumigant for foods until 1978. The amount of
acrylonitrile in the average American diet has not been estimated.

Food Additives: At least 2800 substances are used as food

additives. In 1958, the Generally recognized as safe {GRAS}list was
generated. Substances on the GRAS list are those for which no
complaints have been filed about an illness related to their indigestion.
Once a substance is listed on GRAS, it is not subject to specific
regulations, other than for the manufacturer to use appropriate
processes.

The FDA did not start to review the scientific literature on the
GRAS substances until 1969; by 1987 fewer than 500 substances had
been reviewed.

In 1960, the Color Additives Amendment was added to the

United States Food Drug and Cosmetic Act. Food colors are rigorously
tested before they can be certified by the FDA. Only seven synthetic
colors are allowed to be added to foods. One of these, tartrazine
{yellow no 5}, has been found to cause allergic reactions, especially in
people with sensitive to aspirin. High doses of approved synthetic
colors cause cancer in animals.

The following additives represent 95% of the total quantity of

food additives used in the United States: sucrose, corn syrup, dextrose,
salt, black pepper, caramel coloring, carbon dioxide, citric acid,
modified starch, sodium bicarbonate, yeasts, and yellow mustard. The
best way to avoid food additives is to eat fresh, unprocessed
organically grown foods.

Toxins in Foods: There are two main causes of food poisoning:

Toxins excreted by organisms in the foods, and the transfer of
organisms in food to humans where they were grown.

Hormones & Drugs in Food: Cows, pigs, and chickens are fed
hormones and drugs to help them gain weight faster, and to mask
signs of disease. The majority of pigs have pneumonia when they are
slaughtered. Cattle develop pneumonia when they are shipped by
trucks that are not heated or cooled.

In Puerto Rico, there was an outbreak of early puberty in four to

five year old girls. When the children eliminated milk, poultry, and
beef {which contained growth hormones} from their diets, most of the
symptoms disappeared.

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 Livestock eat more than half of the antibiotics produced in North
America each year. Antibiotic resistant bacteria develop in animals and
can be passed to humans, causing new mutant strains of bacteria.

Food Allergies: Food allergies can cause a toxic type of

reaction. There are two types of food allergies that are mediated by
special antibodies called Immunoglobulin G (IgG), and Immunoglobulin
E (IgE). IgE mediated food allergies cause life threatening anaphylaxis,
with swelling of the throat, tightness of the chest, and low blood
pressure. The IgE reactions occur from minutes to several hours after
ingesting food.

IgG mediated food allergies account for about 85% of food

allergies. A delayed reaction can occur as long as 24 hours after
consuming the food. IgG food allergies can cause chronic headaches,
fatigue, depression, failure to thrive, joint pain, recurrent abdominal
pain, canker sores, respiratory symptoms such as wheezing or
bronchitis, bedwetting, and bowel symptoms such as diarrhea, and
constipation.

Eating too much food, or the same food repeatedly can also be
toxic. Overeating can be a sign of food addiction and usually leads to
obesity. It also stresses the digestive system, causing it to work
overtime and use enormous amounts of energy. Overeating also tends
to wear out the enzyme systems, as does eating the same foods over
and over again. This leads to improper food processing by the body,
and food allergies.

Cleansing, Balancing, and Preventative Techniques: To

enjoy optimum health, everyone should incorporate the following
practices into daily eating habits.

Avoid
• All refined sugar and any foods or mixtures which
contain refined sugar, including sucrose, dextrose,
corn syrup, brown sugar, turbinado, and nutritive
corn sweetener.
• Caffeine (regular coffee, tea, dark carbonated drinks,
chocolate, cocoa, aspirin compounds).
• Alcohol in all forms.
• High salt intake.
• Artificial sweeteners, colors, flavors and
preservatives.
• Chemical additives, including MSG, BHA, BHT,
nitrates, and nitrites.

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 • Processed food and mixes.
• Refined carbohydrates, such as white flour and white
rice.
• Fruits and vegetables that have been waxed,
sprayed, fumigated, or dyed.

Do Eat
• Whole grains.
• Fresh instead of frozen foods, frozen instead of
canned foods.
• Fruit juices instead of soft drinks or fruit flavored
drinks.
• Whole vegetables and fruit instead of juices.
• Foods high in fiber, such as oat bran and all beans.
• Low fat meals.
• Natural foods.
• Organically grown fruits and vegetables.
• Good quality meats and poultry.
• Fresh fish.

Treating food poisoning: Vitamin C, both orally, and

intravenously will help clear food poisoning. Catnip, Peppermint,
Rosemary, Sage, and Thyme can assist in treating food poisoning.
Drinking apple cider vinegar before eating out can also assist in
preventing food poisoning.

Water: The water we drink, cook with, bath with, and in hale in
aerosols or as vapors. When it is contaminated, water becomes a
toxin. Water can be contaminated with chemicals, or microorganisms
at the source, at the local utility, and in the home. Water is generally
analyzed only for dissolved oxygen, fecal coliform bacteria, suspended
sediment, dissolved solids, and phosphorus.

Chemicals which can pollute drinking water include solvents,

pesticides, metals, cleaning preparations, and septic tank degreasers.

Water can be polluted by the activities around chemical

manufacturing, steel mills, sewage treatment plants, forest
management, highway building, mining, hazardous waste disposal
sites, dam construction, and water redirection/channelization. Runoff
from lawns, paved areas, pastures, feedlots, and mine tailing sites also

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contribute to pollution. In 1988, the most common cause of polluted
water in the U.S. was nutrients from fertilizers, phosphates from
detergents, and sediments composed of suspended silt from fields,
construction sites and strip mined lands.

Drinking water quality depends on the quality of the raw and

untreated water, the number of additives used in the water treatment
plants, and the contaminates added in transit to the tap. Raw water
from ground water or surface sources, can be contaminated with
naturally occurring substances in rock such as asbestos, radioactivity
and metals. Because of the large volumes of water in rivers, these
surface waters are usually not very contaminated. They are more
likely to contain biological contaminates and natural organic pollutants
than ground water.

The source of ground water is precipitation; it is stored by nature

in water bearing rocks called aquifers. Aquifers can be contaminated
by underground gasoline tanks, leaking septic systems, poorly located
landfills, mine tailings, agricultural runoff, oil field operations, and
industrial waste storage tanks. Aquifers near the coast can be
contaminated with saltwater. It is difficult to trace contamination in an
aquifer, and once contamination in an aquifer and once contamination
has occurred it cannot be reversed.
Ground water moves very slowly, and there is no way to dilute or mix
the water to decrease the contamination.

Groundwater is the water source for about half the people in

North America. The volume of groundwater is second only to that of
the oceans and seas. The use of groundwater has increased in the
past 30 years, and approximately 75% of American Cities use
groundwater for some or all of their water. In some parts of the
country, groundwater is used with little or no treatment.

A study done in the 1980’s by the EPA found that 10% of

community wells and 4% of rural wells contained at least one pesticide
above the minimum limits of the EPA. One to two percent of the wells
were contaminated with nitrates, from fertilizer runoff which can cause
methemoglobinemia a change in red blood cells which prevents them
from carrying oxygen.

Babies are more sensitive to the effects of methemoglobin than

adults. Nitrates are also precursors to nitrosamines, which are known
carcinogens.

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 Water contamination: Water is moved from groundwater to
surface sources to storage areas for treatment, where it can be
contaminated Copper sulfate may be added to control the growth of
algae. Aluminum, in the form of alum, is added to the water to
precipitate and to remove organic material. Most of the alum
precipitates out with the organic material, but even a minute amount
of aluminum is very toxic for people with kidney disease.
Chlorine or other disinfectants may be added to the water to kill
microorganisms. However, sometimes the level of microorganisms
increases in the water after it leaves the treatment plant because of
breaks in the pipes and growth on the inside surfaces of the pipes.
Although chlorination does not kill virus’s or protozoa (such as Giardia
lamblia) it is the major method used to disinfect water in North
America. Chlorine can react with naturally occurring organic materials
in the water, such as decaying leaves, to form trihalomethanes.
Trihalomethanes are suspected to be carcinogens, so other chemicals,
such as ozone, chlorine dioxide, and chloramines are sometimes used
to disinfect the water. People who have used chlorinated all their lives
have a higher incidence of bladder cancer than those who have used
unchlorinated water.

Corroded pipes between the treatment plant and the consumer

can leak lead, cadmium, iron, zinc, and nickel into the water supply.
Asbestos is also a potent contaminate.

Floride is added to drinking water in some area’s to prevent

tooth decay. There is controversy over the toxicity levels of floride and
whether it can cause other diseases.

Water in the home can be contaminated with lead, from pipes or

the lead solder used to join copper pipes. Corrosion of pipes, fittings
and solder adds still more lead to the water. Water with an acidic pH
leaches more lead from the pipes. Flushing out the tap in the morning
from 3 to 5 minutes before collecting the water and using only cold
water for drinking and cooking ensures a lower lead content. Infants
and children are more susceptible to the effects of lead Lead can
affect the formation of blood, the gastrointestinal tract, the kidneys
and the central nervous system.

The levels of such chemicals as arsenic, cadmium, chromium,

floride, lead, mercury, nitrate, selenium, uranium, radium, radon, and
trihalomethanes are all regulated under the safe drinking water act.

Use safe water for drinking, cooking and brushing your teeth,
and washing fresh food. Some sensitive people may require safe water
for hand washing and bathing.

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 Never drink spring, stream, lake or river water when your on a
camping or hiking trip, especially standing water or water that flows
through cow lots or pastures. Much of the natural water in the US is
now contaminated with Giardia lamblia. Which is a microscopic
parasite which causes bloating, abdominal cramps, diarrhea, and
sometimes vomiting. If not treated infection can persist for years.