‘Black Panther’ Star Boseman Dies of Cancer at 43

Aug. 29, 2020 — Chadwick Boseman, the star of the 2018 Marvel Studios megahit Black Panther, died of colon cancer Friday. He was 43.

Boseman, who was diagnosed 4 years ago, had kept his condition a secret. He filmed his recent movies ”during and between countless surgeries and chemotherapy,” according to a statement issued on his Twitter account.

When the actor was diagnosed in 2016, the cancer was at stage III — meaning it had already grown through the colon wall — but then progressed to the more lethal stage IV, meaning it had spread beyond his colon.

Messages of condolences and the hashtag #Wakandaforever, referring to the fictional African nation in the Black Panther film, flooded social media Friday evening. Oprah tweeted: “What a gentle gifted SOUL. Showing us all that Greatness in between surgeries and chemo. The courage, the strength, the Power it takes to do that. This is what Dignity looks like. “

Marvel Studios tweeted: “Your legacy will live on forever.”

Boseman was also known for his role as Jackie Robinson in the movie 42. Coincidentally, Friday was Major League Baseball’s Jackie Robinson Day, where every player on every team wears Robinson’s number 42 on their jerseys.

Boseman’s other starring roles include portraying James Brown in Get on Up and U.S. Supreme Court Justice Thurgood Marshall in Marshall. But his role as King T’Challa in Black Panther, the super hero protagonist, made him an icon and an inspiration.

About Colon Cancer

Boseman’s death reflects a troubling recent trend, says Mark Hanna, MD, a colorectal surgeon at City of Hope, a comprehensive cancer center near Los Angeles. “We have noticed an increasing incidence of colorectal cancer in young adults,” says Hanna, who did not treat Boseman. “I’ve seen patients as young as their early 20s.”

About 104,000 cases of colon cancer will be diagnosed this year, according to American Cancer Society estimates, and another 43,000 cases of rectal cancer will be diagnosed. About 12% of those, or 18,000 cases, will be in people under age 50. As the rates have declined in older adults due to screening, rates in young adults have steadily risen.

Younger patients are often diagnosed at a later stage than older adults, Hanna says, because patients and even their doctors don’t think about the possibility of colon cancer. Because it is considered a cancer affecting older adults, many younger people may brush off the symptoms or delay getting medical attention, Hanna says.

In a survey of 885 colorectal cancer patients conducted by Colorectal Cancer Alliance earlier this year, 75% said they visited two or more doctors before getting their diagnosis, and 11% went to 10 or more before finding out.

If found early, colon cancer is curable, Hanna says. About 50% of those with colon cancer will be diagnosed at stage I or II, which is considered localized disease, he says. “The majority have a very good prognosis.” The 5-year survival rate is about 90% for both stage I and II.

But when it progresses to stage III, the cancer has begun to grow into surrounding tissues and the lymph nodes, Hanna says, and the survival rate for 5 years drops to 75%. About 25% of patients are diagnosed at stage III, he says.

If the diagnosis is made at stage IV, the 5-year survival rate drops to about 10% or 15%, he says.

Experts have been trying to figure out why more young adults are getting colon cancer and why some do so poorly. “Traditionally we thought that patients who are older would have a worse outlook,” Hanna says, partly because they tend to have other medical conditions too.

Some experts say that younger patients might have more ”genetically aggressive disease,” Hanna says. “Our understanding of colorectal cancer is becoming more nuanced, and we know that not all forms are the same.” For instance, he says, testing is done for specific genetic mutations that have been tied to colon cancer. “It’s not just about finding the mutations, but finding the drug that targets [that form] best.”

Paying Attention to Red Flags

“If you have any of what we call the red flag signs, do not ignore your symptoms no matter what your age is,” Hanna says. Those are:

In 2018, the American Cancer Society changed its guidelines for screening, recommending those at average risk start at age 45, not 50. The screening can be stool-based testing, such as a fecal occult blood test, or visual, such as a colonoscopy.

Hanna says he orders a colonoscopy if the symptoms suggest colon cancer, regardless of a patient’s age.

Family history of colorectal cancer is a risk factor, as are being obese or overweight, being sedentary, and eating lots of red meat.

Sources

Mark Hanna, MD, colorectal surgeon and assistant clinical professor of surgery, City of Hope, Los Angeles. 

American Cancer Society: “Key Statistics for Colorectal Cancer.”

Twitter statement: Chadwick Boseman.

American Cancer Society: “Colorectal Cancer Risk Factors.”

American Cancer Society: ‘”Colorectal Cancer Rates Rise in Younger Adults.”

American Society of Clinical Oncology annual meeting, May 29-31, 2020.

American Cancer Society “Survival Rates for Colorectal Cancer.”

American Cancer Society: “Colorectal Cancer Facts & Figures: 2017-2019.”

© 2020 WebMD, LLC. All rights reserved.

Study Confirms It’s Possible to Catch COVID Twice

August 24, 2020 — Researchers in Hong Kong say they’ve confirmed that a person can be infected with COVID-19 twice.There have been sporadic accounts on social media sites of people who say they’ve gotten COVID twice. But scientists have been skeptical about that possibility, saying there’s no evidence it happens.The new proof comes from a 33-year-old man in Hong Kong who first caught COVID-19 in March. He was tested for the coronavirus after he developed a cough, sore throat, fever, and a headache for 3 days. He stayed in the hospital until he twice tested negative for the virus in mid-April.

On Aug. 15, the man returned to Hong Kong from a recent trip to Spain and the U.K., areas that have recently seen a resurgence of COVID-19 cases. At the airport, he was screened for COVID-19 using a test that checks saliva for the virus. He tested positive, but this time, had no symptoms. He was taken to the hospital for monitoring. His viral load — the amount of virus he had in his body — went down over time, suggesting that his immune system was taking care of the intrusion on its own.

The special thing about his case is that each time he was hospitalized, doctors sequenced the genome of the virus that infected him. It was slightly different from one infection to the next, suggesting that the virus had mutated — or changed — in the 4 months between his infections. It also proves that it’s possible for this coronavirus to infect the same person twice.

Experts with the World Health Organization responded to the case at a news briefing Monday.

“What we are learning about infection is that people do develop an immune response. What is not completely clear yet is how strong that immune response is and for how long that immune response lasts,” said Maria Van Kerkhove, PhD, an infectious disease epidemiologist with the World Health Organization in Geneva, Switzerland.

A study on the man’s case is being prepared for publication in the journal Clinical Infectious Diseases. Experts say the finding shouldn’t cause alarm, but it does have important implications for the development of herd immunity and efforts to come up with vaccines and treatments.

“This appears to be pretty clear-cut evidence of reinfection because of sequencing and isolation of two different viruses,” says Gregory Poland, MD, an expert on vaccine development and immunology at the Mayo Clinic in Rochester, MN. “The big unknown is how often is this happening,” he says. More studies are needed to learn whether this was a rare case or something that is happening often.

Past Experience Guides Present

Until we know more, Poland says the possibility of getting COVID-19 twice shouldn’t make anyone worry.

This also happens with other kinds of coronaviruses — the ones that cause common colds. Those coronaviruses change slightly each year as they circle the globe, which allows them to keep spreading and causing their more run-of-the-mill kind of misery.

It also happens with seasonal flu. It is the reason people have to get vaccinated against the flu year after year, and why the flu vaccine has to change slightly each year in an effort to keep up with the ever-evolving influenza virus.

“We’ve been making flu vaccines for 80 years, and there are clinical trials happening as we speak to find new and better influenza vaccines,” Poland says.

There has been other evidence the virus that causes COVID-19 can change this way, too. Researchers at Howard Hughes Medical Center, at Rockefeller University in New York, recently used a key piece of the SARS-CoV-2 virus — the genetic instructions for its spike protein — to repeatedly infect human cells. Scientists watched as each new generation of the virus went on to infect a new batch of cells. Over time, as it copied itself, some of the copies changed their genes to allow them to survive after scientists attacked them with neutralizing antibodies. Those antibodies are one of the main weapons used by the immune system to recognize and disable a virus.

Though that study is still a preprint, which means it hasn’t yet been reviewed by outside experts, the authors wrote that their findings suggest the virus can change in ways that help it evade our immune system. If true, they wrote in mid-July, it means reinfection is possible, especially in people who have a weak immune response to the virus the first time they encounter it.

Good News

That seems to be true in the case of the man from Hong Kong. When doctors tested his blood to look for antibodies to the virus, they didn’t find any. That could mean that he either had a weak immune response to the virus the first time around, or that the antibodies he made during his first infection diminished over time. But during his second infection, he quickly developed more antibodies, suggesting that the second infection acted a little bit like a booster to fire up his immune system. That’s probably the reason he didn’t have any symptoms the second time, too.

That’s good news, Poland says. It means our bodies can get better at fighting off the COVID-19 virus and that catching it once means the second time might not be so bad.But the fact that the virus can change quickly this way does have some impact on the effort to come up with a vaccine that works well.“I think a potential implication of this is that we will have to give booster doses. The question is how frequently,” Poland says. That will depend on how fast the virus is changing, and how often reinfection is happening in the real world.

“I’m a little surprised at 4½ months,” Poland says, referencing the time between the Hong Kong man’s infections. “I’m not surprised by, you know, I got infected last winter and I got infected again this winter,” he says.

It also suggests that immune-based therapies such as convalescent plasma and monoclonal antibodies may be of limited help over time, since the virus might be changing in ways that help it outsmart those treatments.

Convalescent plasma is essentially a concentrated dose of antibodies from people who have recovered from a COVID-19 infection. As the virus changes, the antibodies in that plasma may not work as well for future infections.

Drug companies have learned to harness the power of monoclonal antibodies as powerful treatments against cancer and other diseases. Monoclonal antibodies, which are mass-produced in a lab, mimic the body’s natural defenses against a pathogen. Just like the virus can become resistant to natural immunity, it can change in ways that help it outsmart lab-created treatments. Some drug companies that are developing monoclonal antibodies to fight COVID-19 have already prepared for that possibility by making antibody cocktails that are designed to disable the virus by locking onto it in different places, which may help prevent it from developing resistance to those therapies.

“We have a lot to learn,” Poland says. “Now that the proof of principle has been established, and I would say it has with this man, and with our knowledge of seasonal coronaviruses, we need to look more aggressively to define how often this occurs.”

Sources

Clinical Infectious Diseases, Aug. 24, 2020.

Gregory Poland, MD, consultant, Division of Pediatric Infectious Diseases; consultant, Department of Molecular Pharmacology and Experimental Therapeutics, Mayo Clinic, Rochester, MN.

Maria Van Kerkhove, PhD, infectious disease epidemiologist, World Health Organization, Geneva, Switzerland.

 

© 2020 WebMD, LLC. All rights reserved.

DASH

Eating Pattern Series

This week I will be covering a lesser-known eating pattern, DASH!

The Basics: DASH is an acronym for dietary approaches to stop hypertension. In the early 1990s, the National Institute of Health allocated funds for research to see if there were specific eating patterns that could reduce hypertension (blood pressure) and risk of diabetes over time. The original study only changed the eating patterns that subjects followed, leaving other lifestyle factors unchanged such as sleep and exercise habits. Interestingly, the eating pattern change was enough to lower most participants’ blood pressure by about 6 to 11 mm Hg on average. This study was later replicated many times by different researchers and produced similar results each time. This significant finding was enough for the National Heart, Blood, and Lung Institute to heavily promote this eating pattern since the original findings in the early 1990s.

This eating pattern is very similar to the plant-based pattern we covered last week. Similar to plant-based, DASH heavily promotes fruits and vegetables, lean meats, and dairy products. There is also a recommendation to reduce intake of processed foods. The only difference between the two is the recommendation for daily sodium intake. With DASH, it is recommended to only consume up to 1500 mg of sodium per day.

Around The World: As this eating pattern was originally developed in the United States, it is most common in the U.S. Over time, the World Health Organization saw the tremendously successful results in lowering blood pressure and now promotes it all around the world. Currently, DASH is ranked as the “best overall diet” to follow for weight loss, decreasing blood pressure, and reducing risk of diabetes.

Pros: With a heavy emphasis on fruits and vegetables, going DASH is going to increase your intake of vitamins and minerals, strengthening your immune system and improving your overall health. There is also an increase in fiber intake, which can improve your gut health.

Cons: Due to the heavy emphasis on fruits and vegetables, access to fresh produce may be difficult for people who live in colder climates. If people decide to reduce their sodium intake when following DASH, it may be difficult at first because sodium is in a lot more foods than you may think. It might also be difficult to keep track of sodium intake if people do not know how to properly read a “nutrition facts” label.

Potential Health Benefits: Time and time again, DASH has been shown to decrease blood pressure levels even if there are no other lifestyle changes made. There are even more health benefits shown when there is a reduction of sodium intake and an increase in physical actiity when following DASH. Some of these health benefits include lower risk of diabetes, cancer, and heart disease; there is also a potential for weight loss.

Recipe: Check out this recipe for shrimp orzo with feta cheese! This recipe only calls for a few ingredients and can be made in less than 30 minutes. This would be a great dinner on a busy weeknight.

Resources To Learn More: Marla Heller, a registered dietician and author, has written many bestselling books about DASH. Check out her most recent book, The DASH Diet Mediterranean Solution, to learn more!

Be on the lookout for the next eating pattern, Mediterranean!

The proper diet spiritually and why

What you are about to read will literally blow your mind as
it did mine when I first became aware of it. There are various scriptural
quotes that put this all into perspective.

In Genesis 1:30, God says,
“And
to all the beasts of the earth and all the birds in the sky and all the
creatures that move along the ground–everything that has the breath of life in
it–I give every green plant for food. And it was so.”

In Daniel 1:8, it
says,

“But Daniel purposed in his heart that he would
not defile himself with the portion of the king’s meat, nor wine, which he
drank; therefore, he requested of the prince of the eunuchs that he might not
defile himself”.

In the
Bhagavad-Gita-As-It-Is, God said,

“If one offers Me with love and devotion, a
leaf, a flower, fruit or water, I will accept it”

The Sixth
Commandment says.

“Thou Shalt Not Kill” (you literally kill a plant based food when you
eat it)

I’ll get to the essence of that down the road. First, I need
to put some very essential info into perspective.

We all see ourselves as being creatures of reason and well
above the lowly beasts. Yet, when we apply our reason to unlocking the secrets
of nature for our benefit, we sink deeper and deeper into a depth of endless
problems.

Our internal combustion engine gets us where we’re going
faster, but also results in choking air pollution, the greenhouse effect, and a
dangerous dependence on oil.  When we
harness the atom we get cheap energy, weapons of mass destruction, chemtrails, and
lots of dangerous radioactive waste. Then, modern business produces an
avalanche of food in the supermarkets, the death of the family farm, the
pollution of ground water, the loss of topsoil, the organized demolition of the
World Trade Center, and that’s just the tip of the iceberg.

What is evident is that we are missing something in out
attempts to control the laws of nature for our own purposes.  The “something”, as defined in various
scriptures and is clearly defined in the very first truth in the ancient Sri
Isopanisad, says;

 “Everything in this
creation is owned and controlled by the Lord (God). One should therefore accept
only those things necessary for himself, which are set aside as his quota, and
one should not accept other things, knowing well to whom they belong.”

In nature we see this principal at work. Nature’s
arrangement, set up by God, maintains the birds and the beasts. The elephant
eats his fifty pounds or so a day and the ant his few grains. If man does not
interfere, the natural balance sustains all creatures.

What’s bizarre is that the earth can produce enough food to
feed ten times the human population. But, political bullshit and wars, unfair
raping of the land, the production of cash crops like GMOs, tobacco, tea, and
coffee instead of food, and erosion due to misuse makes sure that millions go
hungry, even in the rich, good ol’ U S of A.

What we totally fail to understand and put into proper perspective,
is God’s viewpoint. He created the laws in the first place. In His eyes, all
the inhabitants, be it creatures of the land, water or air, are all His
children.

Yet, we, the humans, and the most advanced, treat our other
relatives with great cruelty. We relish on the practice of animal slaughter all
the way to the destruction of the rain forests, and yet we wonder why we suffer
from the unending series of natural disasters, wars, epidemics, famines, and
whatever.

The cause of the problem is our endless desire for essentially
pleasing our senses, caring little for anyone else’s rights and enviousness. We
understand that every child has the right to share the wealth of his father,
but we do not even see for a second the brotherhood of all creatures on earth
depending upon our understanding the universal fatherhood of God.

So, if God owns and controls His entire creation, what is
our position? To serve Him in some way! How does that manifest and why do we
misuse our alleged independence? We are ignorant of the truth!

The body of every creature is like a car. It can’t move
without a driver.

And who would the driver be? The eternal spirit soul and not the temporary material body.

So, if you are born in America, you are an “American”. If
you are born in Africa, you are an “African”. If you are born in Mexico, you
are a “Mexican”. We relate to each other and identify everyone by their sex,
race, creed, social status, color, and never by who we all really are, the spiritual,
eternal soul.

In reality, the body is the “shirt” worn by the soul. If we
all saw that, there would never be racism or the killing of any harmless
creature.

When human activity is devoid of service to God, it is
governed by the Law of Karma. Every action has a reaction. Do good, get good.
Do bad, get bad. So, if I cause pain to another living being or participate in
the pain caused to another living being, it comes back to me in this lifetime
or the next. Don’t think if just when you are about to leave your body and you
shoot your envious neighbor, you are not gonna pay a price. You do, and it’s
called reincarnation. If payback does not occur in this lifetime, it happens
next time around.

Let me put is in a better perspective. When I was a
lifeguard at a swim club in my teen years, there were two twin sisters at the
swim club. One was drop dead gorgeous and the other was drop dead ugly. Their
previous lives determined that.

Unfortunately, people are clueless of these things and
simply waste their time. Basically, people are living like animals. “What works
for me is all that matters”. The human form has the responsibility to live in a
different way. There are 8,400,000 species of life in the world and this is
documented in scripture.

So, if there are 8,400,000 different types of life forms and
only a bit over 9 million humans, once you screw up and go down, think how long
it’s gonna be before you see a human form again.

The human has two options: continue in a human form next
time around or go back to the other 8,399,999 species. The human form is the
only form from which you, the spirit soul, can go back to the spiritual planets
and world. How that option manifests, is coming.

Now, back to the beginning. We know that every action has a
reaction. And we know that vegetarians that eat plant based foods and are
killing those plant based foods as well. Maybe not to the degree of flesh
eaters, but still engaging in killing.

In the beginning versus, there are quotes from various
scriptures about only eating plant based foods. The third quote is the most
potent. Offer it to God before you take a bite, with love, and He will accept the
food and remove the karma. Eat animals and you will never see a human form for
lifetimes because God is against that, but your tongue is not.

God has millions of names. Some are Allah, Eloi, Eluhanu, Abbah,
Krishna, Govinda, Gopala, and on and on and on. Find the one that you like
(they relate to different aspects of His personality), and offer the plant
based food you eat to Him using His name. Every meal, every snack, every grain,
seed, fruit, nut, etc. All can be offered after they are prepared and ready to
be eaten. If He will only accept plant based foods, why would you want to eat
anything else?

What it does is to strengthen your relationship with Him.
Then, what about your actions? Do you think being a pimp, a criminal, a degenerate
would be pleasing to Him? I don’t think so. If all actions have reactions, then
doing what’s pleasing to Him and not your senses, is of the essence.

So, the modern civilization is very risky. One may feel
comfortable as a successful businessman or politician, or one may think oneself
comfortable because of being born in a rich family, or one may be a humble
janitor, but these statuses of life are temporary. They will have to change and
we do not know what kind of miseries we will have to suffer in our next life
because of our sinful activities nor in what body we will be in.

So, if one does not begin cultivating transcendental
knowledge, then one’s life is very risky. Suppose a healthy man is living in a
contaminated place. Is his life and health not at risk? He may be infected by
disease at any moment. So, we must work to dissipate our ignorance through the
cultivation of transcendental, spiritual knowledge.

In conditioned life we are committing sins at every step,
even without knowing it. The reason we are sinning unknowingly is because we
have been in ignorance from our very birth and this ignorance is prominent
despite so many educational institutions. Why? Because despite of so many big
learning institutions, none of them are teaching the science of the soul,
thereby keeping us all in ignorance, and helping us continue to sin and suffer
the reactions.

If one does not come to the platform of self-realization,
this crime will continue in all these universities and institutions imparting
the same ignorance and stupidity.

Unless one comes to the point of asking, “Who am I? Who is
God? What is the purpose of living in this world? What is my relationship with
God and this world?” and finds proper answers, one is no better than an animal
subjected to transmigration from one body to another in different species of
life. This is the end result of ignorance.

If you meditate, chant His names quietly or loudly, you
slowly develop a relationship with Him. A nice simple mantra is: Gopala Govinda
Rama Madana Mohana. In essence it means, “please help and protect me Lord.”

In closing, let me put flesh eating in its proper
perspective.  Besides being conditioned
from infancy and being subjected to social and advertising pressure, the main
reason that hooks people on animal foods is taste. One thing is clear though,
we cannot stomach eating flesh in its normal state, especially if it’s soaked
in blood, even if its cooked.

Bear in mind that an animal has to be alive when its throat
is slit so its heart, which is still pumping, can pump blood out of their
bodies and dry their flesh. If this did not happen the flesh would be so
drenched with blood that no one would want to eat it. Even so, the flesh is
loaded with waste products, tons of chemicals, and urea.

It is the urea trapped in the flesh that, when cooked, makes
your mouth water, your vampire tendencies manifest, and five stars go to a
“classy” restaurant. But, that’s not enough. The more we can disguise and hide
the waste product flavor, the more we like it.

We cook flesh and eggs and add salt, pepper, MSG loaded
seasonings, and all kinds of taste enhancers. If we ate cooked animals milk,
aka, cheese, without adding salt, we would probably gag. To make cream and milk
more appealing, we add flavorings, fruits and sugars and turn it into ice cream
and flavored yogurt. We take a flesh patty and bury it with salt, lettuce,
tomatoes, onion, cucumber, ketchup, mayonnaise and mustard.

The question that must be asked is, are we enjoying the
taste of this rotting piece of flesh that we have been conditioned to salivate
over, or is it all the plant-based sauces, seasonings, condiments, and
dressings that camouflage it? Even as kids, we are buried in Big Mac propaganda
telling us that all these hamburgers came from “hamburger patches”.

But, when cooked and disguised, animal flesh, eggs, and milk
products all have one thing in common: they are high in saturated fat. Despite
this, we easily develop cravings for these fatty, creamy, greasy foods, which
tend to satisfy our taste cravings.

Surely, plant foods can be prepared in fatty, creamy ways as
well, without the toxic cholesterol. But, the cooked fat and urea combination
cannot be duplicated by plant foods. There is one interesting catch: people who
switch to a plant-based diet and stay on it for six months to a year, find
nothing attractive about the taste and texture of animal foods and find them
increasingly revolting.

What’s even more interesting is that our taste cells change
about every three weeks. That’s basically all it takes to forget the taste of
animal foods, which are conditioned and maintained by repetition, to disappear.

Eliminating our former diet high in animal fat, animal
protein, frees us from that which was so toxic to our bodies, minds and
disposition and gives us a more peaceful and compassionate outlook.

What I have experienced with such a change over the past 45
years is an increased appreciation for the various flavors connected with the
wide assortment of plant-based foods. After all, flesh and blood is nothing
more and nothing less. It is simply, flesh and blood.

Another important reality to consider is that the nature of
a dead body is to rot. Whether that body is on the street, in the woods, in the
water, or in your body, it is still rotting. When we consume any type of
rotting flesh it takes about seven days to pass through our bodies. That being
the case, where does all the rotting poisons go? And we wonder why we get sick
and are plagued by debilitating diseases.

Summary: Eating flesh foods puts you in the same karmic
chain as those that raise animals for slaughter or kill them. The soul, when
the body dies, goes to much lower forms for generations.

When you offer plant based foods to God or even a flower
before you smell it, the soul will pick up where it left off in another human
form in its next life.

And that my friends, is the spiritual side of vegetarianism.
What’s coming is the purpose of spiritualism versus materialism.

Stay tuned!

Namaste!

Sources:

www.asanediet.com

Old Testament

New Testament

Sri Isopanisad

Bhagavad Gita-As-It-Is 

Hesh Goldstein
When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”.

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute.

But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened.

So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

For more, please view www.healthtalkhawaii.com and www.asanediet.com.

Namaste!

<!–

About the Author

When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s. Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis. After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement. Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado. I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy. So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”. Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting. I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute. But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant. The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could. But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened. So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner. Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water. I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal. Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else. A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years. In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials. My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes. I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years. Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness. The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well. Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business. For more, please view www.healthtalkhawaii.com and www.asanediet.com. Namaste!

–>

Will COVID Sideline the College Football Season?

By Dennis Thompson
HealthDay Reporter

TUESDAY, Aug. 18, 2020 (HealthDay News) — The odds are not good for college football conferences that have decided to press forward with their fall season despite the coronavirus pandemic, experts say.

The Big 10 and PAC 12 have decided not to play sports in the fall, but the SEC, the Big 12 and the ACC say they will proceed with college football while still keeping players safe from the coronavirus.

“I do predict, because we’ve already been seeing it in those sports that have been very diligent, that there will be transmission and they will have to stop their games,” said Dr. Colleen Kraft, an NCAA medical adviser and a professor of infectious diseases with Emory University School of Medicine in Atlanta. She was one of several experts who recently briefed the media on navigating college sports during the pandemic.

Ultimately, the nationwide debate over college football is occurring because the United States has failed to tackle the COVID-19 pandemic in an effective manner, said Dr. Brian Hainline, senior vice president and chief medical officer of the NCAA.

“When we started talking about return to sport in April, we were envisioning there would be a continued downward trajectory of COVID-19 new infections and deaths, that there would be a national surveillance system, national testing and national contact tracing that would allow us to really navigate this pandemic,” Hainline said. “That hasn’t happened, and it’s made it very challenging to make decisions as we approach fall sport.”

About 1% to 2% of NCAA athletes are already testing positive for COVID-19, Hainline noted.

Despite this, and despite increasing COVID-19 infections and deaths, some conferences have decided to “sort of dip your toe in and see what happens,” Kraft said.

Colleges are taking steps to protect players, including having them practice in small units and experimenting with innovations such as internal face masks that are part of the football helmet, Hainline said.

The problem is that no matter how stringent your university’s COVID-19 policies, your players will be sharing the field with another team at game time, Hainline said.

Continued

“The greatest risk when it comes to football is when you have one team competing against another team and you have to be certain both teams have been following very strict standards, so you’re not taking one team that’s been a relatively secure bubble and all of a sudden expose it to another that’s not,” Hainline said.

Campuses a hotbed for COVID spread

Also, no matter how hard school officials work to make sports an infection-free environment, players will still be spending a lot of time off the field in situations where they face infection they can then spread to their teammates, said Dr. Carlos del Rio, an NCAA health adviser and executive associate dean of Emory University School of Medicine.

“We can do all the planning we want to have safe sports, but what happens outside of sports is really where the problem is,” del Rio said. “It’s the fraternity party. It’s the other things that can happen.”

This month already has produced a number of examples of college students thumbing their noses at COVID-19.

University of Alabama athletic director Greg Byrne tweeted a photo Sunday showing dozens of tightly packed people, most without masks, waiting to get into a popular bar.

“Who wants college sports this fall?? Obviously not these people!!” said Byrne, whose team is in the SEC.

ACC member University of Louisville kicked three soccer players off its team and suspended three others after they hosted a COVID-19 party, according to news reports. The men’s and women’s soccer teams, field hockey team and volleyball team had to cancel their workouts after 29 COVID cases were reported.

Meanwhile, an entire sorority house at Oklahoma State University is under quarantine and isolation after 23 members of Pi Beta Phi tested positive for COVID.

“I would encourage schools that there be significant education for those athletes about how to minimize their risk of getting infected,” del Rio said. “Their risk of getting infected is going to be in the community, because there’s so much transmission in the community.”

Athletes infected with COVID-19 face serious and potentially career-threatening illness, Kraft and del Rio said.

Continued

For example, they are at increased risk of myocarditis, an inflammation of the heart caused by a viral infection that can cause dangerous irregular heart rhythms.

“You can absolutely not train when you have a viral syndrome because there’s a risk of myocarditis. This has been around for a long time,” del Rio said.

Some warning-sign guidelines

The NCAA has set a five-item mandate under which schools must pull the plug on their athletic programs, Hainline said.

These include:

  • A lack of ability to isolate positive cases or quarantine high-risk cases of COVID-19 on campus.
  • Insufficient ability to test for COVID.
  • Campuswide or local community COVID rates that are deemed unsafe by local public health officials.
  • Inability to contact trace and prevent outbreaks.
  • A lack of capacity in local hospitals to deal with a surge in COVID cases.

“If the local [hospital] infrastructure of a particular school is really imploding and can’t accept any new cases, you can’t go forward with fall sports,” Hainline said.

Del Rio noted that in Georgia, 98% of the hospital beds and 97% of the ICUs are now filled.

“My advice is that we hold off and control this virus,” del Rio said. “That would be my priority number one as a nation.”

Colleges that press ahead with fall football have one other hard decision — what to do with the fans.

Schools like Texas A&M University and Florida State University have announced that football attendance likely will be limited to a quarter to a half of their stadium’s capacity, Bloomberg News reported.

WebMD News from HealthDay

Sources

SOURCES: Colleen Kraft, M.D., professor, infectious diseases, Emory University School of Medicine, Atlanta; Brian Hainline, M.D., senior vice president and chief medical officer, NCAA; Carlos del Rio, M.D., executive associate dean, Emory University School of Medicine, Atlanta; media briefing, Infectious Disease Society of America/NCAA; Aug. 13, 2020

Copyright © 2013-2020 HealthDay. All rights reserved.

Sunglasses: Wear those shades

By everybodysfit

Posted Friday, August 14, 2020 at 10:28am EDT

Keywords: Eye Damage, eye protection, eyes, Polarized Sunglasses, sun, sun exposure, sunburnt, sunglasses, sunshine, uva, uvb

We wear sunglasses to keep the bright sunshine out of our eyes. Besides this reason, many wear them as a popular accessary. The truth is that besides what brand or what style, we need to be wearing these shades. Whether the cheapest one-dollar pair or the most expensive brand in the store, sunglasses should be part of your attire.

Our eyes are actually sensitive. Their exposure to the sun’s rays can be damaging. The best eye care is wearing high quality glasses that protect 100% UVA and UVB. Glasses should also fully cover the eye area, with wrap around lenses being the best type. Polarized glasses should be worn when out around water. This will help protect against the glare. The skin around the eyes is especially sensitive and nearly 10% of skin cancer is near the eye area. Sunglasses also protect the skin around the eye. Cataracts and glaucoma can also be the result of long-term eye exposure to sunlight. Sunlight worsens the symptoms of these conditions, which could lead to blindness. UV rays can also speed up the process of developing macular degeneration. This occurs when the retina (specifically the macula) starts to degenerate. Even on cloudy days, sunglasses should be worn. Even when the sun isn’t visible, UV rays aren’t still in full force.

The sun glaring into the eyes can also cause and trigger migraines. Wearing sunglasses helps reduce eye strain and fatigue. You don’t have to squint which means you can see better. Sunglasses should be worn anytime outdoors. This is true around water, snow, and sand. Snow reflects 80% of UV rays. Getting sand in the eyes can cause scratches and permanent damage. Being exposed to wind can also irritate the eyes.

About 73% of adults wear sunglasses and about 58% of them make their children wear glasses too. It is the cumulative exposure that eventually leads to damage. Some people never leave home without them, while others don’t really mind the sun. Some people just simply forget. We are all at risk to eye damage from the sun, however, those with blue eyes even more so than those with brown eyes. Even the eyes can get sunburnt, which happens when the eyes are bloodshot after the day at the beach or in the snow. Surfer’s eye can happen when out on the water too long and the eyes itch and swell. Depending on where you live can also contribute to extra UV exposure. San Juan, Puerto Rico has the highest number of days with the most sunshine while Honolulu, Miami, Tampa Bay, and New Orleans follow after.

Add a little style to your ambience and wear a pair of sunglasses. You can add some zest to your attire while doing something good for your eyes at the same time. We want to live to see what life has to offer, and our eyes are the windows to that goal.

https://academic.oup.com/jtm/article/20/2/108/1881585

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2410206/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3872277/

https://www.healthline.com/health/eye-health/sunburned-eyes

everybodysfit

Megan Johnson McCullough owns a fitness studio in Oceanside CA called Every BODY’s Fit. She has an M.A. in Physical Education & Health Science, is a current candidate for her Doctorate in Health & Human Performance, and she’s an NASM Master Trainer & Instructor. She’s also a professional natural bodybuilder, fitness model, Wellness Coach, and AFAA Group Exercise Instructor.

Can the intelligence override the tongue?

When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”.

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute.

But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened.

So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

For more, please view www.healthtalkhawaii.com and www.asanediet.com.

Namaste!

What’s the safe remedy for digestive problems?

When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”.

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute.

But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened.

So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

For more, please view www.healthtalkhawaii.com and www.asanediet.com.

Namaste!

SURVEY: Patient Perspectives on Digital Health Adoption 2020

2020 has been a year of the unexpected, to say the least. Amidst all of the upheaval and tumult, perhaps one of the most unexpected but welcome changes has been the rapid acceleration of digital health adoption for both pharma and patients. The shift from analog to digital healthcare was important before, but the arrival of COVID-19 quickly thrust it forward to an imperative.

The COVID-19 crisis placed many chronically ill patients into an extremely vulnerable position. Meticulously planned out care routines were interrupted and access to the resources they can’t live without became an unknown. The world of healthcare needed to respond, and patients needed to be ready to embrace the world of telehealth, digital therapies, and data sharing with open arms.

With lives and the health of the global economy at stake, the healthcare community has answered the call for change. From webinars to telemedicine to free home delivery for prescriptions and new adherence technologies, more resources than ever are available to patients. But there’s still work to do.

According to our research, patients are ready to embrace it all, data sharing included. But at what price? Brands and other healthcare companies are also left to wonder which resources do patients find the most value in, and what’s the best way to encourage them to adopt new digital health resources?

Defining the Need

Nearly 3 in 4 Patient Leaders, the most activated patients in their condition communities, have asked their healthcare provider 2+ times about a new drug or treatment in the last year. More than 9 in 10 have asked at least once. This data is a strong indication of opportunity in the digital health space as patients are currently dissatisfied with what’s available to them and looking for new options and alternatives.

While the above question relates to both drugs and therapies currently available, another point reemphasizes patient vexation over digital health efforts specifically. When asked to rate pharma’s overall digital health efforts on a scale from 1 to 10, an average of 5.7 weighed out. How does that translate? It’s not terrible, but it’s certainly not great, especially considering we’re living in The Information Age. The world as we know it is characterized by an economy primarily based upon information technology. If now’s not the time to innovate, then when?

Providing Value

Adherence is a known headache for providers, and it clearly is for patients, too. Of the 125 Patient Leaders we surveyed, 40% state digital medication reminders and tools for management would provide the most value for them and their communities. We all have 100 things nagging for our attention at any given moment, so remembering our daily dose of medication or prescribed therapy sometimes falls to the back burner, and even off the cart some days.

From a digital perspective, the age of technology we live in could not be more ripe with opportunity to create new tools to assist with medication management and reminders. According to the latest Pew research, 81% of Americans own smartphones. The numbers are even higher when you look at the 18-29 and 30-49 age brackets (96% and 92%, respectively). Considering these statistics, the smartphone in nearly everyone’s pocket could be key to developing these highly-desired digital initiatives. Everything from mobile apps to occasional text reminders are possibilities with HIPPA compliance and patient opt-ins. Technologies such as RELAXaHEAD for migraine sufferers and a new app from Kaia Health for back pain are earning notoriety in the industry and a great source of inspiration.

Health data ownership has been a long, heated debate. The question looms whether patients would be willing to share personal health data to receive more relevant and personalized treatment information and resources, like that which they’d receive from the digital tools they seek.

Getting Personal

Speaking on behalf of both themselves and their condition communities, the Patient Leaders we surveyed overwhelmingly report that patients would be open to sharing personal health data. More than 9 in 10 patients would safely share their information so that they can best care for themselves and manage their condition. However, what they’re willing to share depends on what they will be receiving.

The Data Barter

When it comes to medication management, patients are least likely to share personal health information. Nearly 1 in 3 patients, however, would likely share information for personally relevant educational resources, and more than a quarter would share data for clinical research and disease management resources.

Effective Engagement

There are certainly brands that are more ahead of the game than others, and even companies that have created the technologies and now need to focus on patient uptake and engagement. According to our survey of Patient Leaders, 1 in 3 say the best strategy to effectively engage patients with new digital health options is to work directly with HCPs. Having physicians prescribe the technology directly will make patients aware of the innovation while also backing it with an informed voice that patients trust when it comes to medications and treatments.

The second, slightly more creative way to effectively engage patients is to enlist trusted Patient Leaders to provide “help desk” support. Patient Leaders possess the trust of their communities and followers. Recruiting them to learn the technology and provide assistance to other patients, brands effectively boosts perception and adoption among target communities. It’s important to note that you can’t purchase Patient Leader opinions or endorsements. They are fiercely protective of those they represent and only endorse treatments they believe in. Truly effective technologies designed with the patient in mind will succeed best with this strategy. Including patients from the idea’s inception through development and to market is a winning strategy to ensure digital health solutions prosper and thrive.

Smart Investing

TV ads or page 1 of Google won’t earn patient trust in products. With a tie for first at 27.5%, patients overwhelmingly feel that pharma companies should invest their money to build consumer trust through consumer health websites and patient advocacy organizations. TV advertising is ranked dead last, with only 3.6% of patients reporting it as a worthy investment.

The Time is Now

2020 has forced every industry to look at new and novel ways to digitize and engage. Pharma and healthcare are no exception. The data proves that patients are ready and willing to provide personal health data to facilitate further the rapid shift we’re all experiencing — as long as it’s done right.

Invest wisely, leverage trusted patient relationships, recruit patients as partners for insights and engagement, and prepare to prosper. There has never been a better nor more important, time to embrace the shift from analog to digital. Patient partnerships and insights are the keys to getting you there, and WEGO Health can help facilitate that. Let’s keep the conversation about creating patient-centric digital health options going.

Freckles, Moles, and Skin Tags

Everyone has different types of skin lesions that are common and benign, meaning not cancerous. The most common are freckles, moles, and skin tags. Some people embrace these skin markers while others would rather do without and even try to get rid of them.

  1. Freckles: These are small brown spots found face, neck, arms, and chest. They are very common and threat to one’s health. They are typically more common in the summertime and are more readily found on lighter skinned toned people. They are caused by sun exposure as well as genetics. It is always best to avoid excessive sun exposure and use protective sunscreen. People who develop freckles more easily are at increased risk for cancer. For those who don’t like the appearance of their freckles, they can be covered up with makeup.
  2. Moles: These are brown or black growths that can appear anywhere on the skin and sometimes are found in groups. They usually develop during the first 25 years of a person’s life. Some people can have up to 40 moles by adulthood. Over time, moles can slowly change by becoming more raised in shape, growing hairs, changing color, or they may not change at all. Some might even disappear over time. Moles are a result of the cells of the skin growing in a cluster instead of spreading out along the skin. These cells are called melanocytes. They can darken over time due to sun exposure and sometimes during pregnancy. The majority of moles are not dangerous. However, one should be mindful and their check moles for any changes in height, size, color, or shape. Upon concern, a dermatologist can help determine if the mole is cancerous. Moles that are more often exposed to the sun should be checked often. Checking moles and using the ABCDE method is recommended.

Asymmetry: One half of the mole doesn’t match the other half.

Border: The edge of the mole is jagged or irregular.

Color: The mole has different shared throughout and not a consistent tone.

Diameter: The diameter of the mole is larger than a pencil eraser.

Evolution: The mole is changing in color, shape, and size.

  • Skin tags: These are a small flap of skin that hang off by a connecting stalk. They are usually found on the neck, armpit, chest, back, under the breast, or near the groin. They are more common in women and arise when weight gain occurs or sometimes more often with age. They are not painful but might be irritating to the person if they wear jewelry or with some clothing. They can be cut off or burned off.

Our skin is our outer later and what we should take care of to protect. Afterall, our skin is our protective layer. Take time to take care of yourself and your body will reward you with radiating beauty and a great reflection you like to see.

https://ghr.nlm.nih.gov/primer/traits/moles

https://www.healthline.com/health/skin-disorders/remove-skin-tags

https://www.mayoclinic.org/diseases-conditions/moles/multimedia/moles/img-20006828

everybodysfit

Megan Johnson McCullough owns a fitness studio in Oceanside CA called Every BODY’s Fit. She has an M.A. in Physical Education & Health Science, is a current candidate for her Doctorate in Health & Human Performance, and she’s an NASM Master Trainer & Instructor. She’s also a professional natural bodybuilder, fitness model, Wellness Coach, and AFAA Group Exercise Instructor.