Monthly Archives: September 2009

Want Grandchildren? Then Don’t Let Your Kids Get the Swine Flu Shot

by Sarah TheHealthyHomeEconomist September 29, 2009

Here’s the dirty little secret about the swine flu vaccine. It contains antigens from PORCINE (pig) glyco-proteins (viruses are a form of glyco-proteins) bonded with a powerful oil-in-water “adjuvant” called squalene. What do these ingredients do and why on earth are they in the swine flu vaccine? The reason these ingredients are included in the vaccine is because they cause the immune system to hyper react to the shot itself, thereby allowing the vaccine to be “watered down” (for lack of a better lay term) and still achieve the desired immune response. The reason this vaccine is watered down is because so many doses had to be readied in such a short amount of time. Therefore, more doses could be prepared from each batch of vaccine.

The extreme dangers of the squalene adjuvant bonded with the pig glyco-proteins are many fold, but in particular, they have the ability to sterilize the person receiving the shot. Yes, permanent, irreversible sterilization. This combination of ingredients is highly effective at sterilizing all mammals that are injected with it, as discovered by the research of Dr. Richard A. Fayrer Hosken, a veterinarian at the University of Georgia.

Perhaps it is coincidental that the swine flu vaccine produced by Novartis’ has listed on its product information circular, section 8.1, this warning paragraph: “Animal reproduction studies have not been conducted with this —[vaccine]. It is also not known whether the vaccine can cause fetal harm when administered to a pregnant woman, OR CAN AFFECT REPRODUCTION CAPACITY.” (Emphasis added.)

Don’t take a chance with this shot, folks. The swine flu has so far proven to be no more dangerous than the common cold. Why mess around with such long term and potentially devastating consequences?

Sarah, The Healthy Home Economist

Longevity Secrets of The World’s Oldest Man

by Sarah TheHealthyHomeEconomist September 25, 2009

The world’s oldest living man gives the secrets to his longevity in this USA Today article:

Funny thing is, his list of “secrets” probably didn’t have much to do with his longevity at all! The true secret to his longevity is most likely his favorite food, which he doesn’t give any credit to and is listed at the very end in the article almost as an afterthought! This wonderful, longevity producing food that is LIVER, the very food shunned by most people in Western society as being too rich in cholesterol to possibly be healthy. Fact is, the cholesterol in liver is extremely healthy! Oxidized cholesterol is what clogs the arteries and this dangerous type of cholesterol is found in processed foods like pasteurized milk. The health producing type of cholesterol found in liver is so very necessary as we age as it helps repair tissues, something that happens more and more the older we get. Restricting the healthy type of cholesterol like what is found in liver actually harms your health, in many cases, bringing on dementia and all other manner of ills.
Liver also boasts ample amounts of natural vitamin A and D, both of which are lacking in the Western diet. Over 95% of Westerners are likely deficient in vitamin D, many severely so. A person cannot possibly live to be over 100 without decent vitamin D blood levels. So, eat your liver and ignore what mainstream media has to say about it. My favorite way to eat liver is as traditional French duck pate on crackers. So very delicious! You can substitute chicken liver for duck liver in a pinch. Here’s a great recipe for pate from the cookbook “Nourishing Traditions”.
Chicken (or Duck) Liver Pate
3 TBL butter
1 lb chicken or duck livers (or a combination)
1/2 lb mushrooms, washed, dried, and chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 clove garlic, mashed
1/2 tsp dry mustard
1/4 tsp dried dill
1/4 tsp dried rosemary
1 TBL lemon juice
1/2 stick butter, softened
sea salt
Melt butter in a heavy skillet. Add livers, onions, and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice, and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Cool. Process in a food processor with softened butter. Season to taste. Place in a crock or mold and chill well. Serve with whole grain bread or crackers.

Pre-Teen Osteoporosis

by Sarah TheHealthyHomeEconomist September 1, 2009

I knew it was coming. Decades ago, Dr. Price warned it would happen. Even still, I was completely unprepared for what I saw in the Post Office line last week. Tears welled up in my eyes at the sight of an obese boy, probably about 11 years old, with a very clearly defined Dowager’s hump, one of the most obvious signs of osteoporosis! I couldn’t help but think how many gallons of soda that boy had consumed to leech enough calcium out of his bones to produce a hump at such a young age.

What is happening to our children? We see it all around us. Childhood obesity exploding to a point where nearly 1 in 3 children are overweight or obese by the age of 6. 1 in 4 teenagers are obese. Adult diseases like diabetes, cancer, heart disease, and probably very soon, osteoporosis, are skyrocketing. When will the degeneration reach a point where people return at last to a focus on nutrient dense, traditional foods for maintaining health, not just cutting calories and exercising, which have limited and short lived health benefits? How many more adult diseases must our children suffer before people stop spending 90% of every dollar on processed foods and, instead, shift to spending 90% on whole foods? Is the convenience of the fast food drive thru worth a Dowager’s hump in your child? Clearly not.
I sincerely hope that is the last Dowager’s hump I see on a child. Unfortunately, odds are that I will see a lot more before a majority of parents, and not just the select few, wise up.
To learn how to feed your child properly, ideally starting 6 months prior to conception, please visit the following link which contains all the information you need:
Sarah, The Healthy Home Economist

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