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Tools For Conscious Awareness
Newsletter For
A Next Step...Light Center for Transformation and
Healing
Vol. 141 - June, 2012
In Truth, Simplicity, Love and Service
.................
FEATURES:
A GUIDED RESTING EXPERIENCE-INTENTIONAL RESTING
TIME COMPRESSING
APPRECIATION FOR SUBSCRIBERS--FREE SESSION
MARK DUNN LIVE WEBCAST SEMINAR June 9-11
MSG AND BRAIN DAMAGING EXCITOTOXINS
THE SPIRIT IS WILLING
528 HZ SECRET CANCER CURE
5 REASONS WHY CAST IRON IS THE GREENEST CHOICE FOR COOKING
.................
Wayne Dyer says that we can never be poor enough to make someone else rich,
sad enough to make someone else happy, sick enough to make someone else
well.
.................
Deepak Chopra:
"...All we need to do is spend a little time with ourselves. You don't even have
to listen. Learn to become quiet and still and solitary, and the world will
freely offer itself to you to be unmasked. It has no choice; it will roll in
ecstasy at your feet."
............................................................................................................................................................
www.youtube.com/watch?v=_nTaRR5CWrM&feature=player_embedded#!
from " O " magazine
Martha Beck
"If this feels alien to you, watch animals. When nothing's working for them no
matter how hard they try, they curl up or stretch out and surrender. They love
the valley of the shadow: It's a dim, quiet, perfect place to gather strength.
In Africa I watched a pride of lions, tired from an unsuccessful hunt, lie down
and purr like tractor engines for hours. One of my friends observed, "You know,
they rest like they mean it."
"You will find great changes as time compresses. Much will be accomplished in less time. Events around you are changing in this fashion.
Be aware of these changes. Be alert to these changes. Be careful. Observe carefully in silence as events and circumstances are in a flux. Be
alert to emotional changes. Be alert to behavioral changes. Observe these changes through an unconditioned mind. Do not judge, nor be critical.
Just observe through silence, through a quiet mind, and you shall see change.
Now chant the mahamantra: Om Namaha Shivaya. Place all observations through the filter of Truth, Simplicity and Love. Observe the truth of change.
Observe the simplicity of change. Observe the love in change. Place truth into change. Place simplicity into change. Place love into change. Now
chant the mahamantra. Let the great wheel of change flow like the ring of fire around Shiva Nataraj. Observe as the ring of fire creates. Observe
as the ring of fire purifies. Observes as the ring of fire destroys. Observe as the ring of fire creates once again. Cycle after cycle, bead
after bead around the mala, endless creation, purification, destruction.
Do not attach yourself to change. Be aware. Be alert. Observe change. Understand change. This is the law of nature. The law is change. Apply my
message into your life and you will live within the law of nature. Those who live within the law, understand the law, shall destroy the lower
self and attain mental equanimity.
Babaji
www.babajispeaks.com
lovingly administered by Marge DeVivo
As soon as you get this newsletter, request to be included in our drawing for
a free session. We will do a drawing from the first 15 subscribers who respond.
You will receive a free remote Matrix Energetics session with us. THANK YOU FOR
YOUR DESIRE TO GROW, PURIFY AND TRANSFORM. Hop on this as soon as you get this
newsletter. We have the drawing within 48 hours of the newsletter going out
usually.
Collective Consciousness Class
Denver, CO Now available via live webcast!!
First webcast of a live class will be the upcoming Denver Collective Conscious Class being held Saturday - Monday, June 9-11, 2012.
The cost of attendance will be the same as in person attendance ($150 each day), and you will have access to notes and recordings.
Please contact Melinda at 303-5190477 or email "Melinda Wilkins"
transform@quantum-therapeutics.com
to register for more information.
www.conscioussystems.net/seminars/registration-page/148-denver-cc
Dr. Mark Dunn helped develop Matrix Energetics with Dr. Richard Bartlett. He has also developed his own consciousness-body- mind
strategies for interacting with alternate realities and the Collective Morphic fields that we are embroiled in. He is brilliant and
his technologies are extremely useful and timely.
Health Ranger interviews neurosurgeon Dr. Russell Blaylock on MSG and brain-damaging excitotoxins
Friday, April 13, 2012 by: NaturalNews
(NaturalNews) In the following interview, Dr. Russell Blaylock, renowned neurosurgeon, author and researcher, talks to Mike Adams about MSG,
aspartame and other brain-damaging excitotoxins that are widely used in our food supply today. Dr. Blaylock is the author of Excitotoxins:
The Taste That Kills and other important books on this important topic as well as others. In this interview, find out why Dr. Blaylock was
shocked at what he found out about the effects MSG and aspartame have on our brain function and pathology and much more.
Health Ranger: Hello and welcome everyone, this is Mike Adams, the Health Ranger for Natural News.com and today I'm joined by neurosurgeon
and author, researcher, Dr. Russell Blaylock. He's widely regarded as the foremost authority on excitotoxins, and we're going to be talking
about MSG, aspartame, and other issues as we interview him today via Skype video. Dr. Blaylock, thanks for joining me today.
Dr. Blaylock: Well thank you, Mike.
Health Ranger: It's great to have you on, you know I'm a big fan of your work and your books. In fact, one of your earlier books, Excitotoxins:
The Taste That Kills is one of the first books I read that helped get me into the business of teaching people about health.
Dr. Blaylock: I'm glad I contributed- you're a great person to teach people about these things. I'm a great fan of yours as well.
Health Ranger: Well, I'm a huge fan of your work, but for those watching , most people are probably familiar with you and your work and your
books, but for those who may not be, can you give us just a brief background of how you got started in this, what encouraged you to write that
book and so on.
Dr. Blaylock: Well, I was a neurosurgeon and during my residency training, I was interested in what causes all these neurological diseases and
I was particularly interested in something that most of my colleagues were not interested in. That's nutrition and its effect on the brain and
recovery from brain injury. So that naturally led into looking at things that produce these problems. And I came across a book by George Schwartz
on the MSG syndrome and as I read this little book about it, I said well there's a lot of things in here I wasn't familiar with. So I started
researching monosodium glutamate and what it does to the brain and I was astounded by what I found. This is a very common additive to food and
most people have no clue as to what it's doing to the brain function and pathology, particularly in the developing brain, a child's brain. I
amassed all of this research, and so I decided to write a book, my first book, and I put it together and I presented it to the publishing
company and they liked it and printed it.
Health Ranger: Now, most people who read that book are truly astonished by what you unveil in there. You talk about how the excitotoxins
overexcite nerve cells and cause those cells to die, how it passes through the blood/brain barrier and so on. Just how toxic is MSG really and
then, might you also add, what have you learned since writing the book that would add to the weight of the evidence?
Dr. Blaylock: Well actually, this book was written in 1994 and updated a few years after that but the amount of information we have about this
toxicity has grown by leaps and bounds. There's an enormous amount of literature, so the weight of the evidence on my side is just overwhelming.
Now, what we've discovered is that this is a very toxic substance, particularly to the developing brain. So if a mother is consuming it while she's
pregnant in these high amounts, it not only passes through the placenta to the developing baby, but the amount or concentration of glutamate in the
baby's blood is twice as high as the mother's. And of course this is a very delicate developing brain, the brain is under very complex development
and we know that glutamate plays a big role in brain development. If the levels are too high or too low it can cause significant abnormalities
in how the brain develops. Well women have been consuming this stuff and children have been consuming this stuff since 1945. And the amount in
the food has doubled every decade since that time. Massive amounts of this stuff- and a study, a research foundation found out in fact that the
amounts humans are consuming is the same amount that produces lesions in animal's brains. So of all the life forms on earth, humans are the most
sensitive to the MSG toxicity.
Health Ranger: Well let's make sure we cover two of the basic concepts again for those viewers who may be new to this. Number one, why is MSG
added to foods and then number two, what are the most common symptoms that people might observe in their own physiology that would be a clue
that they're experiencing MSG toxicity.
Dr. Blaylock: Well it was previously added to food during wartime into the sea rations, into the Japanese rations for the soldiers to increase
taste, to stimulate taste. And they had discovered long ago that if you add a little bit of monosodium glutamate, it stimulates certain cells
in the tongue to make food taste very good- so you could take a very bad tasting food, particularly canned foods, they have that tinny type
taste to it, a metallic taste, and you put MSG in it, it just tastes scrumptious. Well, all the food manufacturers discovered this as they were
introduced to it by the military and so all the major food manufacturers started adding MSG to food, including baby foods. So, up until 1970 it
was placed in the baby foods itself and then when Dr. John Olney, a neuroscientists, discovered this toxicity to the brain and the serious
implications of that toxicity, that's when we started giving a little bit more attention to it.
As far as symptoms, of course the first group of symptoms that came to the public's attention was the MSG syndrome in which people would have
flushing of their face and heart palpitations and sometimes pains going down their arms and even episodes of GI discomfort and diarrhea. Well
those are the obvious symptoms. What was discovered after that in fact that there's silent damage to the brain in which there's very few
symptoms. But over time, we see destruction of major important areas of the brain, things that can cause Alzheimer's, Parkinson's disease,
ALS and that if you have these diseases it makes them progress much faster.
Health Ranger: Now, as a neurosurgeon, have you ever actually seen brains that you know those those tissues have been damaged by MSG, is it
something that's visible when you're actually looking at a living brain or is it not visible?
Dr. Blaylock: Well it's not visible to the naked eye, you would have to look under a microscope to see it, but we know there are certain areas
of the brain that are very sensitive, for instance the hypothalamus. There's a nucleus in the hypothalamus called the arcuate nucleus, that
controls your energy supply. That's where leptin receptors are located and growth hormones. And it is the most sensitive place in the entire
brain, it's virtually wiped out by high doses of MSG. We know there's a lot of damage to that nucleus and there's good evidence that this obesity
epidemic is caused by damage to that nucleus by the large amount of MSG put in food. Germans knew this, the German research scientists are writing
about this regularly. In America, they don't want to talk about it because of the enormous wealth.
Health Ranger: It's really extraordinary, the food lobby has so much influence in Washington that they're able to keep the FDA off of this issue
or the USDA off of this issue. And it's not just MSG, they're able to put sodium nitrite in processed meat for example, to the point where today
if you go buy beef jerky and you look at the ingredients, it's got both MSG and sodium nitrite in it. It's like a double dose of a toxic chemical
cocktail, it's amazing.
Dr. Blaylock: Well if you look at a lot of processed food you'll see they do contain multiple toxins and multiple forms of glutamate, this
excitotoxin. So I refer to them rather than MSG I refer to it as excitotoxic food additive. And they put it in virtually everything. Every
processed food and those that don't put it in there have trouble selling their food because they can't get the taste hyped up enough to be able
to sell it.
Health Ranger: You know that's a good point, Dr. Blaylock, I also have noticed because I'm very sensitive to MSG and I have been for as long as
I can remember- decades. Causes severe headaches, face flushing and things like that so I know if I've had some MSG. I've learned to look for it
on labels. And I've found that, of course, the food companies hide it under all these different names. And my pet peeve name today is yeast
extract because it's used by many of the so-called natural food companies and even the vegetarian foods. They're loaded with yeast extract.
Can you talk about yeast extract and other hidden names for a minute?
Dr. Blaylock: Yeah When I first spoke on this issue in Chicago at a convention one of the chief manufacturers of processed foods came up and
told me, he said if you convince everyone of the toxicity of this, we'll just change the name. We're gonna get it in the food one way or another.
I told him, well, I'm gonna tell everybody the story of our conversation and I do, I repeat this story because it's very important. And the
government allows them, if it's less than 99 percent pure MSG they can call it anything they want to. Caramelized yeast, caseinate, carrageenan,
natural flavoring, vegetable extract, protein concentrate, soy isolate, the names just go on and on and on and on, and they're very benign sounding
like natural flavoring. Well people think that's natural, or it'll say hydrolyzed protein or plant protein, people think that's natural. That's
why you see it in so many natural foods and these natural food stores.
Health Ranger: Yeah, it's sickening, it's insidious, I mean this is an age when consumers want full transparency, consumers want to know, are
there GMO's in the product, They want to know, is it organic or not, they want to know is there MSG in there and these companies just keep trying
to hide it. Now to their credit, some companies have placed claims on their labels that say no MSG added and generally I find that to be an honest
claim. And some of those companies are very much doing the right thing in that realm, but other companies just hide it under a different name.
Seems to be a wide diversity of ethics in the food industry.
Dr. Blaylock: Well you see they do this quite commonly. When my book came out and a lot of people were talking about it, it had a big impact on
these companies. They began to remove MSG on the label. And they would even put NO MSG and I would look at the label and I would see about three
to four different forms of disguised glutamate in it. So they learned very quickly to just disguise the name, most of the public's not going to
know what it is and they'll say well it says plainly on the label, no MSG, but in fact it contains more glutamate.
Health Ranger: Incredible, I want to urge those watching right now to learn more from Dr. Russell Blaylock and his website is
RussellBlaylockMD.com
did I get that right?
Dr. Blaylock: That's right.
Health Ranger: Russell BlaylockMD.com, put it on the screen there, and then also you could check out his books at bookstores everywhere, including
Amazon.com where he's got Excitotoxins: The Taste That Kills and Health and Nutrition Secrets, is that another one? What's your book on cancer,
Dr. Blaylock?
Dr. Blaylock: Natural Strategies for Cancer Patients.
Health Ranger: Ok, good, Natural Strategies for Cancer Patients I really want to encourage you to check out his books, you'll learn a wealth of
information. It's just astonishing. Dr. Blaylock, you, as a neurosurgeon, you are of course well informed about the structure and function of
the brain and yet, I'm sure you often find yourself either arguing with or debating with some sort of MSG pusher who says things like, Oh, it's
perfectly safe, it doesn't affect brain function at all. Is that a common piece of feedback that you hear from the industry?
Dr. Blaylock: Well not anymore. In the beginning, I did. When I first started giving lectures, when the book first came out. I did an interview
with Chicago Tribune and I pointed out all these different dangers and then they had the representatives of the company that makes the product
come back after me and say, well it doesn't enter the brain because of the blood/brain barrier, and I'd already discussed that with the reporter.
That in fact there's compelling evidence and now absolute proof that it does pass the barrier. And that there's many tissues in the body that have
glutamate receptors. Virtually every cell in your body has glutamate receptors, and there's no barrier. Now they know I've accumulated so much
powerful evidence they never try to confront me directly, they know I've been to an audience, they never try to come back and defend themselves.
There's no defense. All the evidence is on my side.
Health Ranger: They just hope people don't pay attention to your message?
Dr. Blaylock: Exactly. That's right. They just ignore me, have the major media ignore it because they evidence I have is so compelling, most of
the scientific world would agree with what I'm saying once they start looking at it, and more and more articles are being written on this.
Health Ranger: You mentioned the scientific world. That's one of the most extraordinary things happening today is that the so called scientific
world, in many cases they simply abandon the science and they become a priesthood of defenders of a certain narrow mythology. Such as, MSG doesn't
harm the brain or all vaccines are safe and effective, for example, complete quackery. But that becomes the line of the so-called scientist who
abandoned the science. I mean are you concerned about the reputation, the credibility of the scientific community because of that, or what are
your thoughts on that?
Dr. Blaylock: Well, you're exactly right and this is a major problem and a number of studies and articles have been written in some of the clinical
journals, very good journals, pointing out this fact. The fact that the pharmaceutical companies, the food industry is having such a massive affect
on publication of papers and research articles that it's really polluting the scientific world. They're trying to make this more stringent, where
there's transparency and you know that these people work for the company. For instance, when I look at an article that says MSG is good for the
elderly because it makes them eat more nutritious food or that it's safe, I can almost assure you if I look at who wrote the paper it's either
someone that works directly for the "geno-modo" company or is connected and is being funded by the "geno-modo" company [sic], the principle maker
of monosodium glutamate and its other additives.
Health Ranger: What do you think about the theory, there's something that I've noticed as a very keen observer of this, that Chinese people in
particular seem to not suffer the migraine headaches that many white people do when they consume MSG. Is there a metabolic difference in the way
different people process glutamate?
Dr. Blaylock: Well, actually, the difference is they don't consume near as much of this as we do.
Health Ranger: Really?
Dr. Blaylock: When they eat, they eat small portions, and now we're starting to see in the Japanese population that are eating these higher portions,
they're getting grossly obese, they're having neurological problems, Alzheimer's increasing, ALS, Parkinson's disease- all increasing significantly
in Japan and these countries that traditionally ate a smaller amount. The other thing is the rest of their diet. For instance, they eat a lot of
omega-3 fatty acids, they have one of the highest flavonoid intakes from fruits and vegetables of any population in the world. These are protective
against a lot of this toxicity. Americans don't do that, they do just the opposite. They're eating things that enhance the toxicity of glutamate.
Health Ranger: Yeah, that's a really good point. Instead of the antioxidants, they've got other junk food, other fried food and then maybe a couple
vaccines on top of that and some chemtrails on top of that. It's like a toxic stew.
Dr. Blaylock: Fluoride and aluminum, it just goes on and on and on. Pesticides, herbicides, all add to the toxicity and have been shown to enhance
the toxicity of glutamate additives.
Health Ranger: Incredible. Alright, one last question for you in this segment, Dr. Blaylock, and then we'll wrap this up. What about the critics
of your work who say, hey well glutamate appears naturally at some level in tomatoes or seaweed or other natural foods. What's your response to
that criticism?
Dr. Blaylock: Well it does, but it's almost always bound as a protein so when it's released in your body, it has to break down the protein. It's
a slow release so your blood levels really don't go up that high. Now we know in people with, for instance, ALS, if they eat, for instance, a steak
their blood level goes twice as high as a person that does not have ALS. So with certain neurological conditions, you do have to avoid foods that
naturally have high glutamate levels, like meats and pureed tomatoes. When you eat a whole tomato, it's very slow release of the glutamates and
your blood level really does not rise that high. If you're physically active, that glutamate, instead of going to your brain, goes into your
muscles. If you're sedentary and you eat the very same diet, most of it's going to go to your brain and have toxicity. So there's so many variables
there.
Health Ranger: Yeah, that's interesting. So there's a fitness level impact on the way your body metabolizes it. That's fascinating. I want to
bring up one last question, sorry, one more that just came to mind when you were speaking there. People talk about glutamine, the amino acid,
and the dietary importance or applications of glutamine, and then some people confuse glutamine with glutamate. Can you briefly describe the
difference for those watching?
Dr. Blaylock: Well, glutamine is an amino acid that's converted to glutamate. In your brain, in order to make glutamate, your body has glutamine
that is converted in your brain cells into the glutamate neurotransmitter. If you feed an animal a lot of glutamine, you will produce excitotoxicity
in the brain. You will produce these brain lesions. Patients who have ALS, if you feed them a lot of glutamine, they will get worse and die a lot
sooner. So there is a conversion of glutamine into glutamate. They're related amino acids, so there's a relationship. As far as the health effects
of glutamine, that's just way overblown and I get this question a lot when I lecture. People want to say, well isn't it good for gut repair and
good for immune stimuli and I say well, yes, your immune cells have glutamate receptors that have to do with producing the free radicals they use
to kill microorganisms. So, to a limited degree, yes, it's good for that. Now as far as for gut repair, the new results show that glutamine is not
that good for gut repair. Things like pyruvate are much more effective. Pyruvate also protects your brain against glutamate.
Health Ranger: Oh really. Pyruvate, which, any mineral bound in pyruvate form?
Dr. Blaylock: Magnesium or calcium, it doesn't matter, its' the pyruvate that protects you. Pyruvate's used in the Krebs cycle to produce energy.
When you produce energy in the brain, it protects the brain against excitotoxicity. And it's an antioxidant.
Health Ranger: Now you're getting me fascinated, I'm going to ask you one more question, sorry. People often ask me what is the defense against
high glutamate foods. For example, if they know they're going out to eat, with a social group let's say, they know they're going to get some MSG
in the soup or whatever, can they take something beforehand to reduce the effects of MSG?
Dr. Blaylock: Well there are several things. One of the most important is magnesium. One of the most prominent glutamate receptors, one of the
regulators of its over activity is magnesium. So people who have low magnesium, that eat soup for instance with MSG in it, they'll have a terrible
headache, terrible response to the glutamate. If they have a higher magnesium level, if they take magnesium supplements, then get their brain
levels up higher, they're much more resistant to the toxicity. Also, curcumin, all your anti-oxidants, vitamin E, vitamin C. These things protect
against glutamate's excitotoxicity in the brain and its toxic response. And the pyruvate.
Health Ranger: That's really interesting, so there is a strategy you might call defensive eating. Again, if you know you're gonna subject yourself
to the toxicity, obviously it would be wiser to not do that. But, if you want to, you could protect yourself in advance with better nutrition. That's
fascinating.
Dr. Blaylock: If you combine these nutrient protectants, and I've protected the literature about how to protect yourself against glutamate toxicity.
If you combine them you could produce tremendous protection against this toxicity to the brain. But like you say, you don't want to expose yourself
to a toxin just because you can reduce the level of damage.
Health Ranger: Right. It's like putting a helmet on your head so you can strike yourself with a sledgehammer.
Dr. Blaylock: That's exactly right. You brought up the migraine headaches. I want to expand on that a little bit- the interesting thing, when you
look at people who have migraine headaches, number one they have very low magnesium levels. When they have an attack of migraine, the spinal fluid
glutamate level goes up tremendously. Once the attack stops, the glutamate level falls. And this is why glutamate in your diet can trigger a migraine
headache. And usually when I was treating migraine headaches that were very resistant to treatment, the first thing I'd tell them, get off all the
glutamate. I'd make a list of things and tell them how to get off the glutamate. Their attacks would get dramatically better, they were less intense
and easier to control. And you put them on the magnesium or the pyruvate, they got even better. A lot of them never had a migraine attack again.
Health Ranger: That's fascinating, you've got so much great information here, we're about out of time for this segment. Let me just give your
websites again- RussellBlaylockMD.com, folks, sign up there for Dr. Blaylock's email newsletter and you can stay informed on issues like what
we've talked about here. Also, you have a wellness center website, is that right? Can you give us the URL?
Dr. Blaylock: It's
BlaylockWellnessCenter.com
Health Ranger: Perfect, BlaylockWellnessCenter.com, and there you can find books, DVDs, lots of information Dr. Blaylock has put together to educate
you about how to protect your health against excitotoxins. Dr. Blaylock I want to thank you for joining me in this segment. We'll do more in the
future, but I thank you for this time.
Dr. Blaylock: Thank you, I appreciate it.
Health Ranger: Alright, folks, that was our interview with Dr. Russell Blaylock. Share this video, it's very important to get this out there. Check
out his websites for more information, and also search YouTube and TV.NaturalNews.com for more videos interviewing Dr. Russell Blaylock. We're gonna
talk to him about vaccines and other topics in future videos. Thanks for joining me today. This is Mike Adams, the Health Ranger, reporting for
NaturalNews.com
Watch the full video at:
http://tv.naturalnews.com/v.asp?v=8C501468CA914ABEE2D9395667D5F200
Learn more:
www.naturalnews.com/035555_Russell_Blaylock_interview_excitotoxins.html#ixzz1rzDNfACN
THE SPIRIT IS WILLING
THE BODY IS WILLING
THE MIND IS THE PROBLEM
HEALING THE DEATH URGE AND THINKING OF TOTAL HEALING AND BODY MASTERY AS NORMAL,
IS BASIC.
THE IDEA OF PHYSICAL IMMORTALITY BECOMES NATURAL AND NORMAL.
MOST METAPHYSICIANS NEVER HEAL THE UNCONSCIOUS DEATH URGE WE LEARNED FROM OUR
FAMILY TRADITION, BECAUSE IT IS TOO NASTY AND WE HAVE TO HEAL THE DEATHIST
ENERGIES THAT WE GET REINJECTED WITH AS WE PARTICIPATE IN THE WORLD - THROUGH
SPIRITUAL PURIFICATION PRACTICES WITH EARTH, AIR, WATER, AND FIRE.
PSYCHOLOGISTS SAY THE MIND HAS 50,000 THOUGHTS PER DAY.
BIOLOGISTS SAY THE BODY HAS 2 BILLION THOUGHTS PER SECOND.
THE BODY IS OVER 1000 TIMES SMARTER THAN THE MIND. WE HAVE TO LISTEN TO THE
BODY AND SEE THE INFINITE, ETERNAL SPIRIT IN IT.
MASTERY ANSWERS ALL QUESTIONS.
SILENCE, SOLITUDE, AND THINKING CLEARS, LIBERATES, AND RULES THE MIND.
THE BODY TELLS US VERY CLEARLY WHEN MORE PURIFICATION IS INDICATED (with fire,
water, earth, air, ether).
WHEN OUR BODY IS IN GOOD SHAPE, WE CAN RELAX AND ENJOY LIFE
EVEN GETTING
POLLUTED (from being around other peoples energies).
WHEN WE ARE IN GOOD SHAPE, CLEANING THE POLLUTION OF A DAY OR SO IS EASY,
INTERESTING, AND HEALING FOR OTHERS AS WELL AS EMPOWERING FOR US WHEN WE ARE
BACK IN TOP FORM.
LOVE IS THE WILLINGNESS TO PROCESS THE NEGATIVE ENERGY OF OTHERS AND TO HEAL
OTHERS FROM OUR OWN ABUNDANT ENERGY , HEALTH, AND ALIVENESS.
IN TRUTH, SIMPLICITY, AND LOVE,
LEONARD D. ORR
AUM NAMAHA SHIVAIYA
http://rebirthingbreathwork.com
The Frequency of Love and DNA repair 13.19 minutes long
www.youtube.com/watch?feature=player_embedded&v=-QNT8X7l8mg#!
528 HZ 1 HOUR LONG
www.youtube.com/watch?v=MxA_4CdYrlg&feature=player_embedded
Health Freedom Alliance Newsletter
http://healthfreedoms.org/2012/04/22/5-reasons-why-cast-iron-is-the-greenest-choice-for-cooking
Dependable, thats what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface thats
eco-friendly.
When I was a bride, my Granny gave me two of her cast iron skillets. A tiny, 6 inch one for making cornbread for two; and a 12 inch skillet
for everything else. She told me all Id ever need to be a good cook was those two skillets, a sauce pan, a stock pot and a casserole dish.
And in a pinch, she said, I didnt really even need the casserole.
Cast iron has been around for hundreds of years. Before fancy teflon cookware was even a notion, cast iron was the standard for good cooks
everywhere. Dependable, thats what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface
thats eco-friendly. You can bake a pan of cornbread, scramble some eggs, make your favorite vegetarian black bean chili or sear a perfect
steak. Cast iron cookware is the definition of all-purpose.
If you dont already have a cast iron skillet, here are a few reasons to go to your nearest resale shop or garage sale and begin looking for
one. You wont regret it.
Top 5 Reasons Why Cast Iron Cookware Is So Green
Cast iron is naturally non-stick. Properly seasoned (see below) nothing will stick to it. Cast iron eliminates the need for the costly, toxic
chemicals used to create the non-stick surfaces in modern cookware.
Eco-easy clean up. All cast iron cookware requires for clean up is hot water and a stiff brush, so you avoid any harmful chemicals in detergent or
solvents.
Cast iron can take the heat. It can withstand much hotter temperatures and will distribute the heat more evenly than traditional cookware. And
since it holds heat well, you can use less energy to cook. Plus its perfect for outdoor cooking. Just remember that cast iron gets hot. so use
an oven mitt when handling a hot pan.
Its a great upcycling opportunity. Dont ever worry about buying a cast iron skillet or other cast iron cooking vessellike a dutch ovenfrom a
resale shop or garage sale. Even if it looks rusty and dirty, it can be cleaned and re-seasoned and continue on cooking, forever.
Its good for you. Cast iron cookware leaches small amounts of iron into food, so you get a little extra iron each time you use it. Almost anyone,
especially women in their child bearing years, will benefit from this.
How To Properly Season Cast Iron Cookware
First, wash your cast iron cookware. This is the only time you will need soap to clean it, but you want to be sure you remove any dust or dirt.
If you have a brand new cast iron piece, you will need to do this to remove the wax coating that is on it to keep it from rusting until its seasoned.
Coat your piece in some type of oil. Cast iron has a porous surface. The seasoning process will fill and smooth the surface to make it non-stick.
Some type of oil is used to facilitate this process. I use Crisco vegetable shortening. Traditionalists would use lard. You can use plain old
cooking oil, too, but you will get better results with Crisco. You want to coat the entire cooking surface with the shortening. Dont glob it on,
but every nook and cranny should have a nice, medium layer of shortening. Use about as much as you would use to coat a cake pan for baking.
Bake it in the oven. Next, you just pre-heat your oven to 350 degrees and put your cast iron pan in for an hour or so. After heating, turn off the
oven and let it cool completely while still in the oven. Then its ready to go!
Heating the cookware creates the oxidation that prevents rust and makes the surface non-stick. Some cast iron users advocate heating the pan slightly
before applying the Crisco to ensure that the pan is completely dry and to open the pores of the pan before seasoning. Not a bad idea, but remember
cast iron gets HOT. Use oven mitts.
Newly seasoned cast iron will take on a dark brown coating. After long use, it will become glossy black. The non-stick properties of the pan will
increase with time and use, so use your cast iron often. Remember, seasoning is a process. Even though cast iron can be used immediately after the
first seasoning, your cookware will get better and better over time.
How do I re-season a used cast iron piece? If you buy a cast iron piece second hand, the process is still basically the same to re-season it, with
one exception. First wash it in hot soapy water, as above. Then I put it in my oven on the highest setting (or on the self-cleaning setting if you
have one) and let it bake for a few hours without any oil or shortening. This will remove any rust and the old seasoning. Let it cool, then follow
the steps above to re-season.
Caring For Your Cast Iron Cookware
After each use, clean your piece with very hot water and scrub with a stiff brush to remove any particles left behind. Dont use soap, it will
remove the seasoning. After you scrub the pan, give it a light coating with some Crisco or vegetable oil and store it in the oven. Why? Because
the oven will have less moisture, this will help keep your cast iron from ever rusting. Plus, each time you use your oven is an opportunity to
further season your pan. Even if you take your cast iron pan out while using your oven, give it a light coating of shortening before putting it
back in the warm oven. Especially if its a new piece, this will help develop the seasoning further.
I have treasured those skillets Granny gave me, and Ive added to my collection over the years. A dutch oven in 1989 and a griddle just last
year. At a garage sale in Los Angeles about 15 years ago, I bought a giant, deep skillet that turned out to be called a Texas skillet. (An omen,
I guess since I live in Texas now. ) I love my cast iron cookware. Im guessing you will, too.
Sources:
www.recyclebank.com/live-green/cast-iron-greenest-choice-cooking
PLEASE THROW AWAY ALL OF YOUR ALUMINUM COOKWARE!!!
...............
Mother Father God I thank you for the Desire, the Hope , the Faith,
the Willingness and the Experience of Loving You with all my Heart,
all my Mind, all my Soul and all my Strength, creating Perfect
Gratitude, Perfect Praise, Perfect Love, and Perfect Faith - filling
my heart with Songs Of Joy, Waters of Life and Clothing of Light.
I love you, I love you, I love you. Amen.
...............
In Truth, Simplicity, Love and Service, Om Shanti, Shanti, Shanti,
Om Peace
Young Toni Delgado and Young Kelley Elkins
A NEXT STEP...Light Center for Transformation and Healing
P.O.Box 429
Dona Ana, New Mexico 88032
toni@anextstep.org
www.anextstep.org
575-382-8771
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