healthbriefs
Don’t Let Bacteria Spoil the Party D
uring the holiday season, we may eat more often from dish- es of food that have been sitting out for some time. Mayon- naise in noodles, egg and potato salads and unwashed fruit can deliver sickening doses of numerous bacteria. Turkey and chicken can be a significant source of Salmonella. Even lettuce and spinach in salads can har- bor E. coli. In fact, the Centers for Disease Control estimates that 50 million Americans each year get sick from foodborne illnesses. As many as 3,000 people will die. With 50 million reported cases a year, how is the U.S. Food and Drug Administration going to protect us from home-cooked meals? There is something that we can do to protect ourselves. Laboratory testing and clinical
studies have shown that a strongly enhanced, aqueous silver colloid will kill E. coli, salmonella, staph and other food-borne bacteria. Drinking one ounce, waiting 30 minutes and drinking another ounce can stop even the most severe occurrence of food poisoning without antibiotics. This technique has been shown to be so effective against Salmonella typhi that it was recently delivered for humanitarian aid to health clinics in Haiti. We can enjoy dining and protect our families from food poisoning this holiday season and throughout the new year. Just have enhanced aqueous silver colloid on hand to administer the antidote at the first sign of stomach pain or belly ache.
For more information, call 888-465-4404 or visit
NaturesRiteRemedies.com. See ad, page 39.
PHOTOTHERAPY REDUCES KNEE PAIN Research from Brazil’s Universidade Nove de Julho has confirmed that pulsed lasers and LED therapy applied during treatment can significantly reduce knee pain. The 86 patients that participated in the study were divid- ed into two groups; one received 12 treatments using super-pulsed red laser and infrared LED phototherapy and the control (placebo) group received 12 treatments using non-therapeutic phototherapy instruments.
The patients given therapeutic phototherapy reported feeling significantly less pain, beginning with and continuing after the tenth treatment through a one-month follow-up visit, and showed improved quality of life compared with the study’s placebo group.
Low Magnesium Levels Linked to Kidney Disease A
study from the Johns
Hopkins Uni- versity School of Medicine found that people with low levels of magnesium in their blood have a signifi- cantly greater risk of chron- ic kidney disease. The researchers correlated the blood levels of magne- sium in 13,226 people ages 45 to 65 with the incidence of chronic kidney disease and end-stage renal disease among them. Subjects that had blood serum magnesium levels below what is generally considered the normal range (0.7–1 millimole per liter) were associated with a 58 percent in- creased risk of chronic kidney disease and a 139 percent increased risk of end-stage renal disease. Abnormally low levels of mag-
nesium may result from a number of conditions, including inadequate intake of serum magnesium due to chronic diarrhea, malabsorption, alcoholism, chronic stress and the use of medications such as diuretics. Foods rich in magnesium include leafy greens, nuts and seeds, beans, whole grains, avocados, bananas and figs.
natural awakenings January 2015
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