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By Maureen Kirsch
The day smart that meter transmissions were enabled in her neighbourhood, Maria collapsed. Later she discovered what had caused her to suddenly develop an erratic and life-threatening heart arrhythmia.
Her astute GP told her to go out of the area, away from smart meters. Within hours of doing this, she gradually began to feel better. She spent a month away from her home, being cared for by her family before she could return.
The inside walls of her home have now been painted with protective shielding paint. The windows are covered with radio-frequency (RF) reflecting curtains. All wireless devices are now turned off. Although she has made her home a ‘safe haven’ she still develops symptoms when in public places.
Reproduced from Wheat Belly by Dr William Davis, US Cardiologist
FLIP THROUGH YOUR parents' or grandparents' family albums and you're likely to be struck by how thin everyone looks. The women probably wore size-four dresses and the men sported 32-inch (80 cm) waists. Overweight was something measured only by a few kilos; obesity was rare. Overweight children? Almost never. Any 42-inch (106 cm) waists? Not here. Ninety kilogram teenagers? Certainly not.
Why were the June Cleavers of the fifties and sixties, the stay-at-home housewives as well as other people of that era, so much skinnier than the modern people we see at the beach, mall or in our own mirrors? While women of that era typically weighed in at 50 or 52 kilos, men at 68 or 75 kilos, today we carry 20, 35 or even 90 kilos more.
The typical Australian way of eating is high in fat, sugar, white flour, stimulants and chemicals, and low in vegetables, fruit and fibre. It’s all back to front. What we need is food that is unprocessed, low in fat, high in fibre, free of salt, caffeine and additives, and with the bulk of the diet being fresh vegetables and fruits.
By Roger French
The typical Australian way of eating is high in fat, sugar, white flour, stimulants and chemicals, and low in vegetables, fruit and fibre.
It’s all back to front. What we need is food that is unprocessed, low in fat, high in fibre, free of refined salt, caffeine and additives, and with the bulk of the diet being fresh vegetables and fruits.
These guidelines are literally ‘guidelines’ to take us much closer to the way we humans are designed to be nourished. They are not a universal prescription for every person, as there is no perfect diet for everyone. Some people will require variation to suit individual needs, for which professional guidance could be helpful or possibly essential.
By Natasha Trenev
Our health depends to a large extent upon beneficial ‘probiotic’ gut bacteria and the controls they exert over pathogenic (disease-associated) microorganisms. The digestive tract is occupied by microbes that are indigenous to the body and are part of its ecology. It does not try to eliminate them, nor does the immune system attack them – they are essential to us.