22 June 2022

Fear Creates Neurological Dysfunction & Disease

Few people are aware of the fact that in 2009, the World Health Organization (WHO) changed the criteria for declaring a pandemic.  According to Dr Joseph Mercola in his best-selling book, The Truth About Covid-19:

"The WHO's original definition of the term was: " ... when a new influenza virus appears against which the human population has no immunity, resulting in several, simultaneous epidemics worldwide with enormous numbers of deaths and illness."

The key portion of that definition is "enormous numbers of deaths and illness."  This definition was changed in the month leading up to the 2009 swine flu pandemic.  The change was a simple but substantial one:  They merely removed the severity and high mortality criteria, leaving the definition of pandemic as "a worldwide epidemic of a disease."

The switch in definition allowed the WHO to declare swine flu a pandemic after a mere 144 people died from the infection, worldwide, and it's why COVID-19 is still promoted as a pandemic even though it has caused no excess mortality.  We now have plenty of data showing that the lethality of COVID-19 is on par with the seasonal flu.  It may be different in terms of symptoms and complications, but the lethality is about the same, and absolute risk is equivalent to the risk of dying in a car accident."

Why this was done is debatable, but by being able to declare a pandemic before a significant amount of fatalities simply makes people more fearful and more vulnerable.  According to data from the CDC and published in their journal Preventing Chronic Disease, fear and anxiety (along with obesity and diabetes with complications) were, in fact, two of the major risk factors for severe COVID-19.  

As fear directly affects the nervous system, the side effects on the rest of the body will eventually follow.  The impact of fear is well-documented in the scientific literature, as it "weakens our immune system and can cause cardiovascular damage, gastrointestinal problems such as ulcers and irritable bowel syndrome, and decreased fertility, accelerated ageing and even premature death."   We've seen many patients become empowered and less fearful as their nervous systems function better, making healthy habits and specific chiropractic care essential for real and perceived dangers.

by SJ NANA, DC, DrNana.co.za

We've seen many patients regain control of their life, 
allowing them to become more peaceful and calm.
Source: Choose Peace in ALL Circumstances

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01 June 2022

Do Microwave Ovens Make Food Unhealthy?

The plants in images D, E, & F were fed water
that was exposed to microwave frequencies
 for just 1 hour and certainly did not fare well.
Source:  Advances in Bioscience
and Biotechnology
I am often asked if microwaved food is unhealthy.  Considering that overexposure to wireless radiation,
which uses microwave frequencies, has been proven to be harmful, it only makes logical sense that the cells of food would also be damaged by microwave ovens.  While some studies say the nutrient value and chemical composition of foods that are heated in microwave ovens is quite similar to food cooked using other methods, others tell a different story.  For instance, a study found that microwaving broccoli destroys 97% of an essential nutrient called flavonoids, while another found that microwaves damage protein.  Few studies, however, are being done on the health effects of consuming something that has been exposed to microwave frequencies.  While not easily found on most internet search engines, studies have been published more recently verifying that microwaved food, as well as water, is potentially harmful for both plants and animals.  

In a 2020 study from Advances in Bioscience and Biotechnology, researchers showed that pepper plants that are watered with water that sat next to a WiFi router for just one hour "exhibited marked decrease in health index" compared to unexposed water (see image above).  It's important to note that WiFi uses the exact same frequency as microwave ovens, 2.45Ghz.  Other studies on plants have also been published with similar startling effects, which I've linked below.  One study even showed harmful effects to plants with water microwaved even for just one minute!  This effect was also confirmed on animals, with a study on rats fed microwaved food showing changes in blood characteristics, including a decrease in red blood cells, white blood cells, less blood cell volume, and a lower hemoglobin concentration, as compared to rats fed food that was not microwaved.  In a follow-up study, all the rats fed microwaved food had lower levels of antioxidant enzymes, Vitamin A, and Vitamin E in their blood, with the authors concluding "that consumption of microwaved foods resulted in a significant decrease in antioxidant protection and may be implicated in the pathogenesis of oxidative stress and degenerative diseases."  In conclusion, it appears that microwaved foods can possibly accelerate the aging process, with microwave ovens likely turning healthy food into junk food and should be avoided.  Also, to preserve the natural state of nutrients in food, try to consume as many raw fruits and vegetables as possible, as this is the foundation of healthy eating.
by SJ NANA, DC, DrNana.co.za

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