Saturday, May 23, 2015

Stay Strong, World Changers

Stay Strong, World Changers


sunriseearth
Wes Annac, Contributor
Waking Times
It can be easy to forget why we’re here or why we’re doing everything we are, and it can especially be easy to give up and turn to things that distract us from our purpose and keep us from helping others. We have to persevere when the stresses pile up and we don’t feel like we can handle it all, because we know on a deeper level that we can.
It’s common knowledge in the conscious community that we’re capable of more than we realize at the surface, and to do anything significant to advance our collective evolution, we have to recognize that we’re infinite and find the inspiration to help the world in ways we enjoy.
Along the way, we’ll inevitably meet difficulties and stresses that we’ll have to persevere through, but we’ll come out of it all with a new inner wellspring of knowledge and experience.
The stresses will be difficult to navigate if we don’t learn to tap in to our intuitive wisdom, and our intuition, along with the higher consciousness we access through it, will help us through any hard times that confront us.
Everything gets easier when we realize that we aren’t on this journey alone, and we have the intuitive assistance of the higher self and, I’d imagine, plenty of other guides who can be with us if we request their assistance.
We have to courageously persevere when we face the more difficult or uncomfortable aspects of life, but we aren’t on this grand adventure alone. We’re given more support and assistance than we realize, but we have to be willing to open up and tap into it before we can receive it in earnest.
We have to willingly call on the higher self, which we’re gradually evolving into, before we can receive any assistance. We have to be willing to open the mind far and wide to find the higher consciousness we seek, and we’ll be infinite with this higher consciousness by our side.
We’ll be as limitless as we’ve always wanted to be when we can call on our greater awareness to assist us, but despite how often we call on it, there will be times when we can’t seem to connect.
There will be times when, despite our best efforts to stay connected, we feel cut off from our greater awareness, and this might cause us to feel lonely or like we don’t have any support along the evolutionary path.
We do, but this support is less clear at times and this can cause some confusion and uncertainty.
It helps to keep in mind that any seeming disconnection from the higher self is an illusion that won’t last long, and the connection will smooth itself out as long as we’re willing to routinely call on our higher consciousness and pour the clarity and inspiration that result into our work.
I’ve written a little bit lately about turning away from spiritual teachers or channeled sources and giving that attention to our own higher self, and I’m not necessarily saying we shouldn’t listen to a teacher or a channeling.
They’ve helped a lot of people, including me, but I’m encouraging us all to place the faith and confidence we’ve given these sources into ourselves and our higher consciousness. The words of a spiritual teacher might not help much when we face a dire issue in our personal lives, but our higher consciousness will always be there to assist us.
The pain, suffering and difficulty we experience on a daily basis would be a lot easier if we were consistently connected with the higher self, and in my opinion, we’ll continue to struggle until we can repeatedly call on this inner source of strength, knowledge and inspiration.
We have to stay strong and persevere whether or not we feel connected throughout the day, but things would get a lot easier if we could consciously and continuously maintain this connection. Try staying consistently connected for a full day or two, and see how your life is impacted.
Try to repeatedly connect with your higher self and receive wisdom, guidance and creative inspiration, and see how much more you enjoy your work and your life in general.
Staying connected with the higher self doesn’t have to be hard, but we’ve been conditioned to think there’s no such thing as a higher consciousness and this conditioning can cause us to feel like we can’t sustain our connection.
We have to break through the mind control that’s been forced onto us if we want to maintain our connection with the Self, which is why it’s so important to stay receptive to this higher consciousness while remembering to persevere when we struggle instead of sinking into depression or convincing ourselves we don’t belong here.
We have every reason to be joyful about our existence on this planet, because we have an opportunity to contribute to the greatest planetary changes we’ve ever known as a society. Most people are unaware of the changes that are in the air, and this makes our work even more important.
I can say from experience that we’re going to have bad days. We’re going to have days when we just don’t feel like we can do the things we’ve come here to do, and sitting down in front of the TV or playing a video game will sound much more appealing.
For our sake and the sake of our evolving planet, we have to find the strength to say no to these distracting temptations and continue to fulfill our mission. The more we distract ourselves, the more we fail to achieve in our shrinking time here on earth, so let’s remember how crucial this mission is and try to persevere, even in our most difficult times.
Our creative and spiritual dedication will allow us to achieve more than we currently realize, so we’ll have to have faith that we aren’t working for nothing and that we really are moving toward the goal of individual and collective evolution.
I’m convinced that our creative work, along with our meditations or whatever else we use to elevate our consciousness, are not only uplifting us, but the rest of the world as well.
I think that our creative work causes a ripple effect in the collective consciousness, and if we stay dedicated and continue to pursue our goals, the result will eventually be that everyone’s awake, aware and willing to discover and pursue their roles in this ongoing ascension.
So the next time you struggle or you don’t feel like you can keep on, remember that you aren’t alone. You have the assistance of your greater awareness by your side, and in any moment, there are hundreds of other spiritual seekers who are going through similar difficulties as you.
We’d all like to give up sometimes, but we’re slowly realizing that to give up on ourselves would be to give up on our missions, and subsequently, the collective evolution we’re here to ignite.
We won’t always want to stay strong in the face of all odds, but if we had an inkling of what our perseverance will allow us to achieve, we’d know that backing down now is the worst thing we can do. We’re world changers who are here on a mission to inform, uplift and enlighten humanity, so for the sake of the rest of the world, we have to be strong.
About the Author
I’m a twenty-one year old writer, blogger, musician and channel for the creative expression of the Universe, and I created The Culture of Awareness daily news site.
The Culture of Awareness features daily spiritual and alternative news, articles I’ve written, and more. Its purpose is to awaken and uplift by providing material about the fall of the planetary elite and a new paradigm of unity and spirituality.
I’ve contributed to a few different spiritual websites including The Master ShiftWaking TimesGolden Age of GaiaWake Up World and Expanded Consciousness. I can also be found on Facebook (Wes Annac and The Culture of Awareness) and Twitter, and I write a paid weekly newsletter that you can subscribe to for $11.11 a month here.

Friday, May 22, 2015

Myth's Presented On The Benefits of Processed Foods

Separating Food Facts from Food Factoids

MAY 22 • "FOOD" TO AVOIDDIETGOVERNMENT WATCHHEALTH • 52 VIEWS • COMMENTS OFF
by PAUL FASSA
Food factoidsA factoid is a datum that is unproven and probably false, but repeated so often by assumed authorities that it’s accepted as true. Regardless of how many authorities think their dietary suggestions are factual, there are still some mythical factoids that are included in many articles on health, especially but not exclusively from mainstream sources.

Many of the mythical factoids presented benefit the processed food and medical business models. The idea that dosage determines toxicity is a centuries old standard that is false.

American Jell-O sold in Europe says, “MAY HAVE AN ADVERSE EFFECT ON ACTIVITY AND ATTENTION IN CHILDREN”
It is still used today by a majority of health “experts” and government agencies to assume that if you don’t get violently ill or die immediately after consuming toxic ingredients, those ingredients are safe. The gradual disintegration of our immune systems and inner-terrain homeostasis is ignored, so those ingredients are considered safe for processed foods and beverages, including tap water.

LET’S TAKE ON A FEW BASICS ONE BY ONE


Salt (sodium chloride): It’s assumed that all salt is bad for you and you should avoid it, especially if you have cardiac issues or high blood pressure. There are issues with this.
* Our bodies need sodium and a balance between sodium and potassium is vital.
* Table salt is processed with bleach and during the process several important micro-nutrients are lost.
* Most of the processed sodium chloride that people consume is hidden with sugar in processed foods. Consumers can’t detect it, but it’s vital for the processed foods’ shelf-life and overall flavor.
* Recent studies have determined that the high blood pressure salt connection is virtually non-existent.
Unprocessed sea salt, Celtic salt, or Himalayan salt contain many micro-nutrient trace minerals that bodies can use. That’s what should be added to our whole unprocessed foods. A pinch of this in purified water adds back the trace minerals lost with reverse osmosis.

Fats: Saturated fat was the big taboo long enough that despite current analysis indicating the taboo is wrong, many still cling to it, even health writers and medical professionals. The fact is that greater public health harm resulted from using substitutes such as hydrogenated vegetable oils and margarine instead of butter and coconut oil.
Our cell walls are made of fat. Cholesterol in our skin is needed to begin the transformation of vitamin D3 from sunlight’s UVB rays. Our nervous systems and brains are composed largely of fat. People who take statin drugs to lower cholesterol wind up with dementia faster, along with other health issues.

Refined sugar and HFCS: The item that has caused more obesity and cardiac issues than pure unsaturated and saturated fats, which our bodies need, is sugar with its more pernicious cousin high fructose corn syrup (HFCS). They create metabolic syndromes leading to obesity and diabetes, and create enough inner-wall arterial inflammation to lead into cardiovascular disease.
Ironically, cholesterol is created to patch the areas of arterial damage from inflammation. But it’s blamed for causing the inflammation. Refined sugar and HFCS, which also contributes to non-alcoholic fatty liver disease, are much more serious issues that low or no-fat diets, with their added sugars and texture enhancing chemicals create, not solve.

Dairy and Meat: Almost all studies on milk or meat are done with factory farm products. Raw unpasteurized milk isn’t studied because it’s mostly illegal and inaccessible. Yet raw milk from pastured grass fed and not injected into cows or goats is very beneficial. Even lactose intolerant folks usually handle raw milk.
It’s the pasteurized stuff with enzymes eliminated from the heating process and forcibly milked from cows fed GMO grain mush, loaded with genetically modified hormones, and injected with antibiotics that destroy health over time.
Ditto for meats. Only meats from free roaming grass fed livestock treated like their raw milk producing cousins offer health benefits with moderate consumption.

Eggs: Once considered taboo and full of (gasp) fat, true nutritional experts are now raving over the health qualities and omega-3 offered by eggs from, yep, only from free roaming hens that pick and peck natural foods and are not injected with anything.

Bread: Despite the current aversion to gluten, there is a way to have your bread and eat it too. You see, bread has been made toxic with mass production techniques: Chemically bleached white flour is toxic; bromides used in baking block the thyroid’s iodine receptors.
The way around this is to find bakeries that offer whole grain non-brominated, unbleached flour, fully fermented sourdough based breads or sprouted grain breads. Even Whole Foods bakeries, not their off the shelf stuff, offer this.
Ezekiel offers sprouted grain breads usually located in freezer sections. I like their English muffins and use a local artisan bakery where the owner was trained in France to get my unbleached white and spelt breads sourdough breads, freshly baked without bromides.
Tests in Europe and Canada have discovered that breads like these are usually well tolerated by normally gluten sensitive folks.
Running out of space here, so ciao for now. More later maybe. There’s a lot to cover.

Paul Fassa is a contributing staff writer for REALfarmacy.com. His pet peeves are the Medical Mafia’s control over health and the food industry and government regulatory agencies’ corruption. Paul’s valiant contributions to the health movement and global paradigm shift are world renowned. Visit his blog by following this link and follow him on Twitter here.

Wednesday, May 20, 2015

10 Kombucha Brands You Have to Try

STEPHANIE ECKELKAMP MAY 1, 2015

kombucha taste test
Ever since we reported on the booming kombucha trend (or booch, as the cool kids call it), we've been wondering: What is the absolute best-tasting kombucha on store shelves today? So my fellow editors and I got our eager hands on 10 different brands and tried each one so you don't have to regret the $3 to $4 you drop on a bottle that tastes like sparkling cat pee. Spoiler: These brews varied drastically, and oddly enough, the ones with the most sugar were often the least appealing. Here's what impressed us, made us gag, or just made us shrug and say "meh."
1) Health-Ade Kombucha
Health-Ade()

Flavors tested: Pink Lady Apple, Beet, Ginger-Lemon
Calories: 60 to 80 per bottle
Sugar: 4-6 g per bottle
If we had to take one kombucha with us to a desert island, this organic, raw brew would be it. Our testers appreciated the great fizz, low sugar content, and the interesting flavors that didn't overshadow booch's signature tang. Pink Lady is like a sophisticated sparkling cider. Ginger-Lemon would be amazingly refreshing when you have a cold. And Beet was surprisingly not gross—"light, refreshing, and not too earthy," one tester said. Plus, the bottle is just begging to be repurposed for your next DIY project.
2) GT's Kombucha
GT's Kombucha()

Flavors tested: Original, Trilogy, Gingerade
Calories: 60 per bottle
Sugar: 4 g per bottle
If you drink kombucha, you've tried GT's. It's one of the most widely available brands on the market, and that's a good thing. Like Health-Ade, it's organic, raw, and keeps sugar content low while packing big flavor and fizz. Gingerade certainly had an addicting bite; one tester joked she "had to spend some time in rehab for it." The Original was deliciously simple with a subtle tea flavor, and Trilogy was fruity and had us wondering how it could have only 4 g of sugar per bottle.
3) Kevita Masterbrew Kombucha
Flavors tested: Tart Cherry, Grapefruit
Calories: 40 per bottle
Sugar: 8 g per bottle (also contains stevia)
This is a solid booch that might appeal more to first-time drinkers. Its sweeter, more approachable taste is accomplished with the addition ofstevia. For purists, though, it may come across as artificial. Testers were torn. Regardless, we appreciate that it's organic and probiotic-packed.
4) Live Kombucha Soda
Flavors Tested: Raw Root Beer, Living Limon
Calories: 60 per bottle
Sugar: 13.5 g per bottle (also contains stevia)
Unusual: That's the first word that comes to mind when sipping this organic fermented hybrid of soda and kombucha. These were sweet and tasted a lot like the sodas they were intended to mimic, though they had a slight stevia aftertaste. "I think I'd like the idea of a probiotic-filled option if I were an avid soda drinker," said one tester, "but the stevia got to me a bit." Also, we're curious why there is even a need for stevia when these still pack over 10 g of real sugar. But the stuff's still way better for you than a can of Coke.
5) Reed's Kombucha
Reed's()

Flavors tested: Goji Ginger, Coffee
Calories: 64-80 per bottle
Sugar: 14.5 -17.5 g per bottle
Points for creativity, Reed's, as one of the first commercially available coffee kombuchas. Sure, that may sound gag-inducing to some, but it's actually like a slightly fizzy, slightly tangy version of cold brew—yum. You could drink it as an iced coffee alternative on mornings you need an extra kick. Goji-Ginger was decent, but unmemorable, with testers preferring the more potent ginger punch of Health-Ade and GT's ginger flavors. Sugar content for these is a bit high for kombucha, which makes us sad.
6) Unity Vibration
Flavors tested: Grapefruit
Calories: 72 per bottle
Sugar: 18 g per bottle
Unity Vibration is so delicious that we might forgive it for having 18 g of sugar. It also packs a bit more than "trace" amounts of alcohol, unlike the other options here, so you need to be over 21 to buy it. While it won't get you drunk, you can certainly taste the alcohol. It's just boozy enough to satisfy a beer craving and might even make a great replacement for a typically 150-calorie bottle of suds.
7) High Country Kombucha
Flavors tested: Wild Root, Elderberry Hibiscus
Calories: 30 per bottle
Sugar: 4 g per bottle
High Country gets major points for great packaging. But an awesome-looking label doesn't always mean an awesome-tasting kombucha. Reviews were mixed: "Wild Root has an interesting anise flavor that could grow on me, but Elderberry is like old shoes," said one tester. And there was a noticeable lack of fizz, almost like a flat soda. We did appreciate the low sugar content, though, and it might have made a better impression if we weren't also sampling nine of its competitors. In other words, if this is at the store, it's worth trying.
8) Beyond Brewing Company
Beyond ()

Flavors tested: Moroccan Mint, Wild Love
Calories: 75 calories per 12 oz (Moroccoan Mint), 210-250 calories per 12 oz (Wild Love)
Sugar: Unknown
Beyond Brewing Company's kombuchas and kombucha beers are available on draught in the NYC area. Because it's a smaller brewery, no official sugar info is available, but we're still fans, given the company's efforts to use local and organic ingredients. Moroccan Mint is simply akombucha made with a mint tea base, which one tester found to be "very light and nicely minty without the sour edge that some of the otherkombuchas have." Wild Love, on the other hand, is a 7.5% ABV Belgian farmhouse ale that's been brewed along with kombucha, resulting in pure awesomeness. As one tester put it: "Amazing, delicious! Will you marry me?"
9) Kombucha Wonder Drink
Flavors Tested: Asian Pear + Ginger, Green Tea + Lemon
Calories: 60 per can
Sugar: 8 g per can
This is one of the few varieties we tried that was pasteurized, meaning it had been heat-treated to kill pathogens. The upsides: It's shelf-stable, there's no risk of food poisoning, and it's easy to toss a can in your bag without worrying whether it's going to explode. The downside: You're not getting the beneficial probiotic bacteria that booch is known for. As far as taste goes, one taster found it "odd," another found it "very odd, and not crisp or fizzy," and still another said, "OK, I could see myself drinking this." So, it's a toss up, but probably the best pick for hypochondriacs or those with compromised immune systems.  
10) Bucha
Bucha()

Flavors tested: Lemongrass Ginger, Blood Orange
Calories: 94 per bottle
Sugar: 24 g per bottle
We give Bucha points because it's organic and contains probiotics. But it had the highest sugar content out all the kombuchas we tested, so while it's a good alternative for soda drinkers, it's likely too sweet for veteran booch lovers who are used to a more tart and tangy flavor. One tester thought it had "a very noticeable tea flavor," while another described it as "overly sweet."

Monday, May 18, 2015

High Fructose Corn Syrup Loaded With Mercury And Cobalt, Dangerous Heavy Metals


High Fructose Corn Syrup Loaded With Mercury And Cobalt, Dangerous Heavy Metals

MAY 18 • "FOOD" TO AVOIDHEALTH • 73 VIEWS • COMMENTS OFF
by IAN CROSSLAND
High Fructose
The enzyme, Xylose isomerase, is used to turn glucose to fructose in the high fructose corn syrup creation process; what you find out is that it requires cobalt ions to work.
Cobalt is a metal, heavier than iron, that is added to the isomerase to catalyze the process.  In very small amounts, cobalt is good for your body, being part of what makes up vitamin B12, but such small amounts are regularly found in the air, water and food you eat.
Adding it to food is relatively untested.
Very little research has been done on the health effects of excessive cobalt on humans, but much of what research has been done is recorded by the Agency for Toxic Substances and Disease Registry, an agency of the U.S. Department of Health and Human Services, though, admittedly most research on the health effects of cobalt has been done on non-human animals.
“Studies in animals suggest that exposure to high amounts of nonradioactive cobalt during pregnancy might affect the health of the developing fetus.”
“The International Agency for Research on Cancer (IARC) has determined that cobalt is possibly carcinogenic to humans.”
“Short-term exposure of rats to high levels of cobalt in the food or drinking water results in effects on the blood, liver, kidneys, and heart. Longer-term exposure of rats, mice, and guinea pigs to lower levels of cobalt in the food or drinking water results in effects on the same tissues (heart, liver, kidneys, and blood) as well as the testes, and also causes effects on behavior. Sores were seen on the skin of guinea pigs following skin contact with cobalt for 18 days.”

According to Kent and Riegel’s Handbook of Industrial Chemistry and Biotechnology, Chapter 31, on high fructose corn syrup industrial enzymes:  “cobalt ions remaining in the spent fermentation medium constitute a serious environmental hazard,” yet, everywhere you see Xylose isomerase being used, cobalt ions will be present.
Cobalt is just one of the dangers of high fructose corn syrup, as Dr. Mark Hyman explains in the second video below.  Fatty liver disease, mercury and other chemicals, both known and unknown, pervade this sweetener.

 Dr. Michael McCabe explains effects of cobalt toxicity:

Dr. Mark Hyman explains the severity of the high fructose corn syrup epidemic:

High Fructose Corn Syrup Products

Sunday, May 17, 2015

The Power of 43. Problem. Solution. Opportunity.

Our food system is broken. If you believe this, watch this video. The Power of 43. Problem. Solution. Opportunity.