Mind and Body Health Myths that You Still Believe - Bioprin

Aspirin

OLD Version Derived from Willow Bark and Leaves                                                      

NEW Version Derived from Coal Tar

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During my college years, I was workaholic.  I overdid it one summer to the point where I exhausted myself.  Eventually I just carted myself to the hospital and one of the first things the doctor did was attempt to put an I.V. in. 

I think I became the doctor's personal dart board.  I would have asked for another doctor after his third poke in my arm but his good looks prevented me from using my reasoning skills. 

After all the pee tests and blood draws were taken, I expected some apocolyptic diagnosis.  To my non-relief, I was just dehydrated and my electrolytes were out of whack.  Even though I told him I was a BIO major, I let him explain to me that Dehydration is a loss of water and salts (electrolytes) essential for normal body function. 

In the year 2004, approximately 518,000 hospitalizations were primarily due to the dehydration. Nearly 5.5 billion dollars in hospital charges were resulted from dehydration admissions. Approximately 88% were either an emergency or urgent type admissions; over 54% were admitted to a hospital through the emergency room; nearly 2% of admissions died at the hospital.

Luckily, I was a military dependent and I didn't have to pay for my visit.  Later, I told my professor what happened, because I missed a test, and he imparted some health info on me.  He told me not to go back to the hospital because it just wasn't necessary and it cost a load of cash.         

Health care makes big bucks by selling a quart of water with salt in it (Saline 4) for up to $350.00 for that quart.

 The saline solution (I.V. drip) was only a 'one time use' solution.  Afterwards, I realized I'd much rather spend my money on some of the saline solution's less spendier equivalents :

-1 1/2 bottles of Cristal Champaign

-11 1/5 bottles of Grey Goose

-58 cartons of fresh orange juice

Truth be told, my multiple pokes to the arm and missed-test taking stress could have been avoided if I had just had the right amounts of salts (electrolytes) and water in my system.  I knew I'd get consoled if I had suffered from something traumatic or jolting, but when you tell everyone you were dehydrated, everyone says "Just dehydrated". 

JBNI is the producer of this blog and the maker of TaoSalt, used by exclusive families in Asia as a detoxifier and rejuvination agent.

Remember, if you have any serious health or medical questions, You can now reach JBNI's Team of Scientists and Physicians Directly at http://jbni.us/forum

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CONTINUED FROM: http://bioprin.posterous.com/mythology-and-alchemy-of-salt-can-salt-effect

I love New Orleans (YAY SAINTS!). I've been there. The streets feel like old French country village roads. The air is spicy with clear hints of fluffy Jambalaya, the thickest piping Gumbo, crunchy crawfish, and Belgian Ales. Women happily flash their IDs to gain entry into the oldest bars steeped in legendary culture like The Dungeon.

I love New Orleans (YAY SAINTS!) What I remember most strikingly however, due to my occupation, is what was on my table at my steak house. It was my salt. It was raining outside and it didn't pour. My salt didn't pour when it rained. I was thrilled.

It meant I could eat in peace. It meant I could eat without worrying about the toxicity of the anti-clumping agents or how my neurons, blood vessels and fat cells would be clogged by refined salt stripped of their balancing trace minerals. If this sounds even slightly hypochondriac, there was a time when your father insulated your house with asbestos without wearing a hazmat suit.

Way back in 1848 Chicago, Morton's Salt Factory realized how annoyed restauranteurs got in the muggy summer when their patrons opened up the salt shakers and hammered down clumping salt with the backs of their forks. For all of history, this was the only way to make salt in humidity shakable.

Then, Joy Morton and Sons discovered a technology that would enable their company to dominate the world scene. In 1911, "Morton starts adding magnesium carbonate (an anti-caking agent) to salt, creating a table salt that flows freely, even in humid weather." (source: mortonsalt.com)

This was revolutionary for many reasons that only ended at the table. By making salt that was humidity (read: water) resistant, since the grains poured freely, the packaging process was sped up greatly. Once in a package, since there were no clumps, Morton could ship more salt in smaller containers saving him millions of dollars in logistics. Smaller packages meant less cardboard, less restocking market shelves, and much more profit. No one else had this technology.

This is what Morton's means when they say, "When It Rains, It Pours." They are talking about salt freely pouring out.

Today, I think it's pretty clear that when science, especially turn of the century (the last century) science "improves" on nature, there are always dire consequences. 400 years BC. The father of western medicine, Hippocrates, was recorded as preparing the first aspirin tea from the leaves of a willow tree (Cortex salicis). Modern science figures out how to extract more from the willow tree cheaper. So instead of salicin, you have salicilic acid. One is healthy and expensive. The other will burn a hole in your stomach making your gastric pH ideal for H. pylori to ulcerate your stomach then promote stomach cancer.

Today, we've somehow acquiesced to dangerous side effects as if they are an inescapable part of life. We are totally fine risking blindness to cure "underful eyelash disorder." We are totally fine risking infertility, impotence, and children with birth defects to cure "restless leg syndrome."

As you'd imagine, your iodized salt also carries with it some serious side effects. Making a salt that doesn't react to humidity (read: water) worries me. My body is mostly water. I don't want to generalize, so maybe it's just a personal problem, but I don't like that most of my body can't dissolve iodized refined salt. I don't like that the molecular cluster size of this salt blocks clumps like hairy gum under my chair but in my arteries and capillaries. I don't like that iodized salt's molecular cluster size makes my fat cells clump and jiggle as cellulite. I don't like that clogged blood vessles starve my hair follicles of nutrition making them fall out. And it annoys me that salt that doesn't react to water makes clogs that make my heart suddenly stop beating.

Personally, I don't have a better solution for curing "hypotrichosis of the eyelash disorder." I can't help you cure your "restless leg syndrome." But I have a suggestion if you don't want the side effects of iodized salt. I wouldn't put 1911 technology motor oil in my BMW. I'd recommend that you don't put 1911 technology salt in your body. And I recommend you visit New Orleans (YAY SAINTS!). I can't wait till I get back there. - @journik

This blog is produced by JBNI Genomics and Cancer Proteomics who also produces Tao Salt.

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Two winters ago, I was up at Mammoth Mountain for some snowboarding. Sure, they used salt to keep the roads clear. And they used salt to cure the beef jerky I was chewing on. It was all good until I noticed the guy ahead of me in the lift line. He was also soaked in salt.

You know the look of someone about to pass out. His eyes were blood shot like he was trying to pass a kidney stone. His forehead dripped sweat like the ceiling of the Four Seasons steam room. His whole body was rocking back and forth the way bouys do. He collapsed.

The man who was once standing a few feet in front of me was now in fetal position on the cold hard floor. He looked about 50. Paramedics arrived and stood all around him. I don't know why but they didn't move him for atleast an hour.

Is table salt (and death) really all that bad?

I'm sure he was warned by his doctor to reduce his salt intake. I'm sure he had a doctor. His bindings alone probably cost him near $1,000. And yet, we must have our salt. At the risk of our lives, we must have our salt.

People die and kill for money. People also die and kill from salt. It's no wonder. Throughout all of history salt was used as currency. Salt was traded ounce for ounce with gold in every major world empire from the Egyptians to the Chinese and even as recently as the Greeks and Romans. In the Jewish and Christian traditions, death at Sodom and Gomorrah meant becoming a pillar of salt and salvation meant being "the salt of the world." We're not even going to touch on ormus here.

In Latin based languages like French, Spanish and Italian, the word for salt is "sal." And since salt was used as legal tender, you would get paid a sal-ary.

For example, your doctor will tell you to go on a low sodium diet. Did you know that if you just switched to high quality fleur de sel from the French Mediteranean Sea (cost: $70,000 for one ton), you could still drown your food in salt and not have near the blood pressure / hypertension issues?

The reason is simple. While a writer for the Mayo Clinic disagrees, microbiologists and biochemists all know that the molecular cluster of sea salt in vivo is less than half the size of a molecular cluster of iodized salt. Think of what this means when a salt cluster is trying to get through the microcapillaries of your hair follicles. Your hair starves, turns white, falls out. What does this mean for your internal organs (cont: Salt Dangers )?

Big molecules can't get through to small blood vessles. These microcapillaries are cut off from oxygen, iron and white blood cells. (ref: G. Cousens M.D.)

Personally, I don't mind if I get sand in my shoes. It doesn't hinder my stride. But if I get the tiniest of pebbles in the same shoe, it stops me dead.

Basically, the smaller the molecular size of a salt cluster in your body, the more that salt can function as a detox agent. As far as salts go, from toxic and deadly to neutral to detoxifying, you have:

I have to wonder if the man in $1000 ski bindings recovered.

Next, we'll have to explain why the iodization and refined processing of salt makes it toxic and creates cellulite.

This blog is produced by JBNI Genomics and Cancer Proteomics. JBNI also produces Tao Salt known for its curious effects on your longevity.

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Refined salts (iodized table salt) even in salt water concentration will kill salt water fish. - Jacques de Langre, Ph.D

So do you still think salt is salt?

JBNI is the producer of this blog and the maker of TaoSalt, used by exclusive families in Asia as a detoxifier and rejuvination agent.

Remember, if you have any serious health or medical questions, You can now reach JBNI's Team of Scientists and Physicians Directly at http://jbni.us/forum

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When I as four years old, I was at my mother's bedside. Piercing her left arm at the elbow, she had a long needle attached to the end of a clear plastic tube. The tube dripped a clear fluid into Mom's arm at the rate of a slightly leaky faucet in an old house.

She was admitted as soon as her doctor found a lump in her left breast.

Mom looked like she had been through a war. Her face was greenish, her hair clung to beads of sweat on her forehead. We didn't know if she had been handed an internal death sentence. Her doctor began to look like an executioner.

I was surprised to see a clear, measurable difference both in mammary gland tumor growth and interestingly in accompanying behavior

As a kid, I never asked why this happened. I remember thinking that my Mom finally broke. I was not surprised. She carried so much burden.

Now, a six year long study at the world reknown University of Chicago was completed with alarming proof of what we all knew intuitively. Depression and loneliness increase cancer risk and tumor size.

Two groups of breast cancer predisposed mice were studied. One group was allowed to socialize. The other group was isolated to cause social stress. The isolated group's breast cancer rate was higher and their tumor sizes were larger.

A conclusive finding of this nature, as intuitive as it is, can be difficult to produce. "I doubted there would be a difference in the growth of the tumors in such a strong model of genetically inherited cancer simply based on chronic stress in their environments," researcher Suzanne Conzen M.D. (source) said.

But the study was conclusive. "I was surprised to see a clear, measurable difference both in mammary gland tumor growth and interestingly in accompanying behavior and stress hormone levels," Conzen continued."

Thirty years after standing at my mom's bedside, thirty years after imagining life without my mom, I've met many people with cancer. I wonder how many of them would still be with me today if they were just happy.

JBNI Genomics and Cancer Proteomics is the producer of this blog and producer of "Bioprin," a 100% natural - zero side effect formula called "remarkable" and "stronger than chemotherapeutic agents" by PhDs from Dana Farber Cancer Institute / Harvard Medical School.

Introducing ASK J: You can now ask your most pressing health and medical questions to JBNI's team of scientists and physicians. Pick their minds.

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And everyone there eats in wet surf trunks or a bikini

There is a fantastic organic breakfast place in Cardiff by the Sea, San Diego. It's called Swami's. It's called Swami's because its right next door to Swami Yogananda's Self Realization Fellowship Complex. Everyone who eats there has a six pack. Everyone who eats there has sand in their shorts. And everyone there eats in wet surf trunks or a bikini. It's heaven for single people.

I work out a lot so I can put away quite a bit of food. But oddly, never when I'm at Swami's. Oh, the food is delicious. From real Vermont maple syrup to whole grain waffles topped with only seasonal organic berries and NON GMO soy milk, you gotta be happy. Normally, I'd devour all this food on my oversize heated plate like a lion who's been starved for weeks. But at Swami's, I can't.

Since I now know this secret, I know why. 

At Swami's, there always seems to be an old friend who pops up during the middle of my brunch. I get up from the table to say hi. After spending a few minutes with him, I return to my table feeling really full. I don't want another bite.

I never understood why until I learned that You have give your stomach a chance to talk to your brain. If you keep machine-gun force feeding your face, your brain focuses on chewing. It can't hear your stomach screaming, "STOP!!! I'm full already! I'm bursting at the seams!"

So chew slowly. Give your brain a moment to actually feel full and satisfied. Give yourself a chance to realize you are happy. You'll enjoy your food much more, you'll each much less and you too will be able to sport your six-pack at Swami's

This blog is produced by JBNI, the producer of A.Balm Appetite Suppressant Lip Balm

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See Part One: http://biodrux.org/2010/01/sushi-worms-parasites-get-parasitic-worms/

I have a friend of mine who carries a four inch long needle with her. It's full of adrenalin. She is a stunningly gorgeous 28year old PhD in psychology, runs five miles a day, and only shops at an organic farmer's market.

Inspite of how healthy she is, she has almost died several times. And inspite of how intelligent she is, she nor her Doctors can figure out why. I'm sure this is the case with many perfectly healthy Americans who find themselves with the wierdest illnesses and allergies. So I tell her that if she is not going to listen to me, she should go see a biochemist NOT her doctor.

You see, America being a land of plenty (far more so than even Canada, England, or other Western Nation), Americans are accustomed to picking and choosing what they eat. This would be fine if we just stuck to microwavable prepackaged TV dinners in aluminum trays. But Americans also have an adventurous spirit.

We want to try Japanese cuisine. But we eat the sushi without eating the seaweed appetizer (even though seeweed contains anti-protozoal and anti-parasitic properties). We want to try Korean cuisine. But we don't eat the burnt rice at the bottom of the bowl (even though the burnt carbon is an antacid that reduces stomach cancer risk due to spiciness of the rest of the meal). And yes, we love Mexican Lobster and Shellfish. But we insist on eating them with a cold Margarita with extra limes (even though not a single Mexican in the room is eating like us).

When is the last time you threw away a battery? Did you throw it away in an EPA regulated manner? Of course not. I've seen major corporations toss out huge industrial batteries in the regular food garbage containers. The food garbage containing the batteries filled with toxic mercury goes into land fills. The very next rain flushes the mercury into the oceans that provide your Puerto Nuevo Lobster with mercury sauce.

Do you know how much arsenic is required to kill a man - dead?  0.6mg/kg/day. A typical tablet of aspirin contains 81mg. By my math, that means that one aspirin sized tablet of arsenic can kill 80 regular weight men. Industrially, arsenic is used to treat wood and as a pesticide. It's everywhere.

You won't die. But, if you eat it like an American, you will

The amount of arsenic that goes into a 12 foot long 2x6 construction plank of wood is about 30 grams. This is enough to kill 220 construction workers. And this too ends up in landfills and seeps into the ocean.

Here is the fun part. The ocean we are referring to is the same ocean you get that clam, lobster, and crab you so enjoy. You'll go on cruise ships, club med, and even a Baja California road trip to enjoy this haute Mexican cuisine. When you do, thanks to the miracle of bioorganic availability, if the mercury and arsenic didn't kill the host, the host lobster figured out a way to "coat" the arsenic and mercury on a molecular level (this has to do with ionic valence, proteins, ATP molecules, and a whole bunch of other stuff. If you're interested, Ask JBNI's Team of Scientists and Physicians for details). So if you eat it as prepared, you won't die immediately. But, if you eat it like an American, you will.

I actually saw a fat man in a restaurant in Puerto Nuevo, Mexico do just that. He had copious amounts of crab and lobster while drinking mega margaritas. He even squeezed extra limes and lemons into the buttery lobster sauce. Before he keeled over and fell out of his chair, he asked his friends, "does the lobster taste funny? Mine kinna has a bitter tinny taste."

It was the citric acid in the limes and lemons. They break down the protective layer keeping the toxic mercury and arsenic from tearing your cells apart.

JBNI is the producer of this blog and the maker of TaoSalt used by exclusive families in Asia as a detoxifier and rejuvination agent.

Remember, if you have any serious health or medical questions, You can now reach JBNI's Team of Scientists and Physicians Directly at http://jbni.us/forum

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No, No. I'm not done with you yet. A few days ago, we gave you the straight skinny on the parasitic worms that can pop out of your eyeballs if you eat sushi without seaweed and wasabi. Next, we're going to continue the theme of "eating like the natives" but go down into mexico and give you the heavy, caustic, and heart stopping truth about why Mexicans don't drink Margaritas with their Puerto Nuevo Lobster (while gringos do).

But before that, let's wake a sleeping giant. We mentioned seaweed and wasabi but we never did touch on the ginger at your favorite sushi purveyor. Could those wiley Japanese have a medicinal reason for including ginger in their sushi meals?

Yes, Yes. If you've ever noticed the cutting board your local sushi chef uses, it's generally wooden. Wood is fiberous. Fibers create microscopic strongholds for bacteria. The number one bacteria found on these cutting boards is Salmonella.

The CDC reports: We estimate that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. Known pathogens account for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths.

Three pathogens, Salmonella, Listeria, and Toxoplasma, are responsible for 1,500 deaths each year, more than 75% of those caused by known pathogens, while unknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. Overall, foodborne diseases appear to cause more illnesses but fewer deaths than previously estimated.

More than 200 known diseases are transmitted through food.

Some Fun Facts About Salmonella and Sushi
1. Salmonella can be "resurrected" after years of dormancy on a dry wooden cutting board.

2. Sushi chefs do not use plastic cutting boards because sushi tastes better when cut on wood.

3. That fresh sushi can be as old as two weeks old.

4. Sushi chefs use rice paper then plastic wrap to store sushi after you leave so bacteria will have less organic liquid to spawn.

5. Hydrogen Peroxide will kill sushi bacteria on wooden cutting boards but ruins flavor upon use.

BONUS: 6. Ginger has natural anti-bacterial antibiotic properties that kill salmonella. Eat ginger raw when you have a sore throat to kill the bacteria in your mucus which reduces the swelling in your tonsils.

EXTRA BONUS 7. Truly high end sushi restaurants will actually clean their cutting boards by sanding them down with micro fine grit paper so that bacteria can't hide anywhere.

Basically, when in Rome, eat like the Romans. I shake my head when I see parents that take their kids to sushi then let the kids pick and choose what they want to eat. I just shake my head.

This blog is produced by JBNI - the maker of 33+ Curiously Effective Naturaceuticals including "Bioprin." PhDs from Dana Farber Cancer Institute and Harvard Medical School called it "a remarkable compound."

Remember, if you have any serious health or medical questions, You can now reach JBNI's Team of Scientists and Physicians Directly at http://jbni.us/forum

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ACK: 2012 Aliens to Zombify Humanity

Part ONE: How ELSE You Get Parasitic Worms To Swim Around Your Body and Poke Holes Through Your Gut and Eyeballs...

I love sushi. When I first started dating, if it wasn't for certain sushi's aphrodiasiac properties, I would not have... umm... so much to owe sushi. Italian food, French food, and any other romance food is delicious for first dates too. But when all your blood rushes to your stomach and your arteries get clogged with fatty globules... let's just say your blood is rushing to the wrong organ.

[A Quick ASIDE:] Of all the sushi joints in all the world, I owe a great deal to Station Sushi. I strongly recommend it on some random Thursday night. The crowd is young. The sake is cheap. The music is thumping hiphop. The servers are just plain gorgeous. And if you walk in on a summer evening, half of the crowd will be covered in beach sand from their surf trunks to their bikini tops. Station sushi sits on the most beautiful coast line cliff in all of Southern California

I love sushi so much, I once walked into another sushi restaurant an hour before it reopened for dinner. Have you ever wondered why sushi restaurants have to close for three hours anyways? I don't wonder anymore. I know.

DO NOT LOOK AT THIS PICTURE FROM STANFORD UNIVERSITY

On this fateful day, I walked in. The sushi chefs ushered me back out like big bouncer cherubs guarding the only entry back into the Garden of Eden. I sweet talked and begged my way back in. I sat at the bar. I should have surrendered to the will of God. For what I saw next permanently scarred my retina. Literally.

Each of the three sushi chefs had two impliments they were using. One was a sushi knife as you'd expect. The other, a pair of tweezers.

They would cut each fillet in half first. Then methodically, slowly, precisely, they would apply their tweezers to little swirls in the flesh of the freshly quartered fish. When they retracted their tweezers, one single white hair-like fiber would follow.

Trying to protect my sanity, my conscious mind asked innocently, "are you deveining the fish?"

With a condemning look, the same sushi chef who tried to push me back out said, "No. I am preparing the fish for you to eat. I am pulling out the live parasitic worms."

(Pause for run to bathroom)

The reason this post is entitled, "If YOU'VE Ever Eaten Sushi..." is because most of you gentle readers will not be Japanese or Korean. The above fear generally does NOT apply to people who eat like the Japanese or Koreans.

What I mean by that is that of all the white girl dates and white people friends I've taken to sushi, very few of them enjoyed the seaweed nori, ate the seaweed salad, or piled on the wasabi.

"It's too spicy!" Several dates said.

"It's too slimy!" Many of my college beer buddies said.

But there is a method to the ancient cultural madness. You didn't actually think that Korean and Japanese actually LIKE that slimy and nuclear hot crap do you? The only reason they eat the stuff agressively is because:

1. Wasabi contains isothiocyanates that actually kill microbes bacteria and parasitic worms including, E. coli, V. parahaemolyticus B. cereus. The isothiocyanates have even been proven to destroy cancer cells. (source: JBNI Scientists and Physicians )

2. Seaweed has extremely powerful anti-trichomonal properties that even kill sexually transmitted parasitic worms. The chemical properties of seaweed actually destroy the mucus membranes that shield worms and cancer cells from your white blood cells and stomach acid. (source: JBNI Scientists and Physicians )

What I learned: When I take a date to sushi, if she peels off the seaweed and say's, "no, thank you" to wasabi, we go Dutch for that meal. And THAT is as far as we ever go.

FCC Disclosure: This blog is produced by JBNI, the producer of over 33+ Curiously Effective Naturaceuticals like "Cirrin" that are Fast Acting and Feature Zero Side Effects. Ask JBNI's team of scientists and physicians about your most pressing health issues.  

Remember, if you have any serious health or medical questions, You can now reach JBNI's Team of Scientists and Physicians Directly at http://jbni.us/forum

These statements have not been evaluated by the Food and Drug Administration. This blog post of any of JBNI's formulas are not intended to diagnose, treat, cure or prevent any disease. Consult your physician before making any decisions about your health care. Cirrin, along with all of JBNI's formulas are intended to support the efficacy of current prescription and your body's ability to mitigate any side effects that may or may not be related to the treatments you are currently undergoing.

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