After a couple of years of battle with this frusterating disease, my dad is looking healthier than ever. He has lost 60 pounds of fat, while gaining muscle. Not to mention his hair and memory have returned.

Tuesday, August 11, 2009 by: Mike Adams, the Health Ranger, NaturalNews Editor

http://www.naturalnews.com/026822_mercury_the_FDA_mercury_fillings.html

(NaturalNews) His mercury fillings were gray
And he chewed on them every day.
But the stuff reached his brain
And it drove him insane
Now he works for the FDA
- by Mike Adams

Any scientific credibility the FDA might have been clinging to in these last few years has now disintegrated with the agency’s recent announcement that after reviewing 200 scientific studies, it has concluded mercury fillings are safe for human health! This ruling, as you’ll read below, further demonstrates how the FDA is a rogue federal agency that respects no law and frequently operates in direct violation of the law.

Case in point: Last year Consumers for Dental Choice (www.ToxicTeeth.org) sued the FDA over the issue of mercury fillings. A court settlement required the FDA to remove from its website statements about mercury fillings being “safe” and, instead, to publish this statement: “Dental amalgams contain mercury, which may have neurotoxic effects on the nervous systems of developing children and fetuses.”

That statement stayed on the FDA’s website for several months. But that page has now been removed from the FDA’s website (http://www.fda.gov/MedicalDevices/P…), returning no results. The FDA also deleted a “question and answer” page from its website that discussed the health risk of mercury fillings.

Instead, the FDA now posts a press release stating that the levels of mercury “released by dental amalgam fillings are not high enough to cause harm in patients.” (http://www.fda.gov/NewsEvents/Newsr…)

Mercury fillings are indestructible, says the FDA!

What this so-called “scientific” conclusion really says is that mercury fillings don’t produce mercury vapor or mercury dust. But any dentist can tell you that drilling on mercury fillings produces mercury dust that’s immediately inhaled by the patient (and the dentist). This video from the IAOMT provides direct visual evidence that mercury fillings quite readily produce mercury vapor just by chewing on them: http://www.youtube.com/watch?v=9yln…

The FDA, however, insists mercury fillings are so safe that even infants and babies can have them installed in their mouths. Susan Runner is the head of dental devices at the FDA’s Center for Devices and Radiological Health, and she explained earlier this week that mercury fillings are safe for children under six years old because they have smaller mouths and breathe less air than adults, thereby “minimizing” any risks. (Huh?)

This kind of loopy logic has been extended to all groups — Pregnant women, infants, children and senior citizens — for which the FDA now insists mercury fillings are perfectly safe.

That’s why attorney Charlie Brown of Consumers for Dental Choice says, “FDA remains alone in the world in failing to protect children and pregnant women from mercury fillings. Since 1996, Canadian dentists have been told not to put mercury amalgam in children or pregnant women. Since 1998, British dentists have been told the same for pregnant women. Norway and Sweden have banned amalgam altogether. Regrettably, this rule should have meant the end of two-tiered dentistry: mercury for the poor and choice for the rest. Instead the FDA has failed to carry out its mission of protecting the public health.”

FDA NEWS RELEASE

For Immediate Release: July 28, 2009

Media Inquiries: Peper Long, 301-796-4671, mary.long@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

FDA Issues Final Regulation on Dental Amalgam

The U.S. Food and Drug Administration today issued a final regulation classifying dental amalgam and its component parts – elemental mercury and a powder alloy—used in dental fillings. While elemental mercury has been associated with adverse health effects at high exposures, the levels released by dental amalgam fillings are not high enough to cause harm in patients.

The regulation classifies dental amalgam into Class II (moderate risk). By classifying a device into Class II, the FDA can impose special controls (in addition to general controls such as good manufacturing practices that apply to all medical devices regardless of risk) to provide reasonable assurance of the safety and effectiveness of the device.

The special controls that the FDA is imposing on dental amalgam are contained in a guidance document that contains, among other things, recommendations on performance testing, device composition, and labeling statements.

Specifically, the FDA recommended that the product labeling include:

• A warning against the use of dental amalgam in patients with mercury allergy;
• A warning that dental professionals use adequate ventilation when handling dental amalgam;
• A statement discussing the scientific evidence on the benefits and risk of dental amalgam, including the risks of inhaled mercury vapor. The statement will help dentists and patients make informed decisions about the use of dental amalgam.

Dental amalgam is a “pre-amendment device,” which means that it was in use prior to May 28, 1976, when the FDA was given broad authority to regulate medical devices. That law required the FDA to issue regulations classifying pre-amendment devices according to their risk into class I, II, or III. Although the FDA previously had classified the two separate parts of amalgam – elemental mercury and the metal powder alloy – it had not issued a separate regulation classifying the combination of the two, dental amalgam.  During this time, however, dental amalgam has been subject to all applicable provisions of the law.

Today’s regulation also reclassifies the mercury component of dental amalgam from Class I (low risk) to Class II (moderate risk). 

Over the past six years, the FDA has taken several steps to assure that the classification of dental amalgam is supported by strong science.

In 2002, the agency issued a proposed rule to classify dental amalgam and identify any special controls necessary for its safe and effective use.

Due to a high number of comments on that rule, the agency held an advisory committee meeting in 2006, inviting dental and neurology experts to review existing scientific data on dental amalgam, especially with regard to its toxicity in pregnant women and children.

The agency drafted a review of recent and relevant peer-reviewed scientific literature on exposure to dental amalgam mercury. The advisory committee asked that the agency conduct an even deeper review of the scientific literature on this topic. In all, the agency considered some 200 scientific studies.

On April 28, 2008, the FDA reopened the comment period on the 2002 proposed classification in order to elicit the most up-to-date comments and information related to classification of dental amalgam. Today’s rule reflects the years of agency review on this topic.

FDA’s Web site on dental amalgam:
http://www.fda.gov/MedicalDevices/ProductsandMedicalProcedures/DentalProducts/DentalAmalgam/default.htm

http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm173992.htm

California EPA committee designates fluoride as a priority for review for public warnings about risk of cancer to consumers

News Release  June 5, 2009

http://iaomt.org/news/archive.asp?intReleaseID=299
On May 29, 2009, over protests by lobbyists for the American Dental Association and the Personal Care Products Council, the Carcinogen Identification Committee of California EPA’s Office of Health Hazard Assessment (OEHHA) named fluoride and its salts to its list of chemicals slated for highest-priority review as a cancer causing agent.  The review will be a critical step toward possible inclusion of fluorides on a Prop 65 list of chemicals for which warnings for risks of cancer, birth defects, and reproductive toxicity are to be publicly posted.

Citing the passage of two pre-screenings that acknowledged the existence of animal and human evidence, as well as widespread exposure, this recommendation places fluoride and its salts on the list along with 37 other chemicals slated for a high priority Hazard Identification process. Evidence presented to the committee included a scientific review by Kathleen Theissen, PhD, which was funded by IAOMT.

This hazard identification process is similar to a risk assessment performed to establish a scientific point of safety for lifetime ingestion that is ordered by the Safe Drinking Water Act for chemicals in the water, with the exception that this process will evaluate fluorides from all exposures, and restricts the assessment to only the risks of cancer, rather than all adverse heath effects.

Proposition 65 was enacted by voters of California in 1986 to assure that the public is notified of the presence of substances known to the State of California to pose a risk of cancer, birth defects, or reproductive harm in products or locations.  Prop 65 warnings are commonly seen at gas stations and dry cleaning establishments warning of environmental exposures to the chemicals present, and bars and restaurants that serve alcohol.

Perfluorooctanoic acid (PFOA), another fluoride compound, was also recommended for the highest priority review.

PFOAs are most commonly used to produce surfactants (in layman’s terms, non-stick and non-penetration), which are the basis of such products as Scotchgard (In 2000, maker 3M announced it is to be phased out of the market), Teflon (restricted in future production), and GoreTex.

Ranging from water and oil repellants, to stain resistant fabrics, to waxed paper, this chemical class is listed as used in aircraft production processes, electronic products, personal care products, and thought to be essential in the automotive, chemical, medical, packaging and building/construction industries. Dupont, the primary producer of PFOAs, opposed the recommendation for priority review.

Chemicals that received a lower priority ranking are not expected to receive a timely review.

A summary of the chemical prioritizations can be accessed at:
http://www.oehha.ca.gov/prop65/public_meetings/cic060509.html

       Contact: Jeff Green
       Citizens for Safe Drinking Water
       (800) 728-3833 greenjeff@cox.net
       www.Keepers-of-the-Well.org

By Dr Sarah Brewer
Last updated at 9:57 PM on 20th June 2009

Arthritis is the term used for nearly 200 painful conditions of the joints and bones. It affects about 7million people in the UK and all types have similar symptoms of swelling, inflammation of joints, stiffness and restriction of movement.

Many of us take our joints for granted until they start playing up, by which time significant damage may already have occurred. But the sooner you start looking after your joints, the better.

The good news is that many cases of arthritis can be relieved, postponed or even prevented by good joint care.

Research shows a definite link between the food you eat and the severity of your symptoms. Like your heart, your joints thrive best on plenty of fresh fruit and vegetables. Try to eat at least five (and preferably eight or more) servings a day.

Fruit and vegetables provide an array of antioxidants that reduce the rate at which cartilage breaks down, helping to slow the process of osteoarthritis. Antioxidants can also reduce inflammation and help combat rheumatoid arthritis, psoriatic arthritis and gout.

Apples and avocados are anti-inflammatory superfoods. Don’t peel your apples – the skin contains five times more antioxidants than the flesh. Oily fish are a rich source of omega-3 essential fatty acids that oil the joints and damp down inflammation.

Research shows that omega-3 can reduce the long-term need for painkillers in those with joint problems. You should aim to eat oily fish such as salmon, sardines, herrings and mackerel two to four times a week. You can also take an omega-3 fish oil supplement.

Drink plenty of fluids – approximately three to five pints (two to three litres) – a day to maintain good hydration and a steady flow of nutrients to your joints. Choose from water, soups, tea and juices.

You may find your symptoms are triggered by particular foods. Culprit foods vary, so it’s important to keep a food-and-symptom diary to help pinpoint the foods that irritate. This is not always easy, as symptoms can worsen up to 36 hours after eating a trigger food.

The foods most commonly found to worsen arthritis are wheat, corn, rye, sugar, caffeine, yeast, malt, dairy products, oranges, grapefruit, lemons and tomatoes. Meats most likely to provoke symptoms are bacon, pork, beef and lamb.

A number of foods may trigger joint pain in those with arthritis. Research shows that when these are avoided, about 70 per cent of sufferers report less pain and improved mobility.

Some are particularly sensitive to foods from the nightshade (Solanaceae) family. Commonly eaten nightshade foods include potatoes, tomatoes, aubergine, sweet peppers, paprika, cayenne and all other types of pepper (except black pepper).

Try to minimise your intake of vegetable oils rich in omega-6, such as sunflower oil, because these promote inflammation. Switch to olive oil for cooking, and macadamia nut oil or walnut oil for salad dressings.

Studies have also shown an association between the amount of meat and offal consumed and arthritis.

Eating a vegan (no animal products) diet can reduce the number of tender and swollen joints.

Weight loss is one of the most effective ways to reduce pain in your knees and hips, whatever form of arthritis you have. When you walk, the load on your knees increases by four times your body weight. This means that if you are 10lb (4.5kg) overweight, the load on your leg joints is up to 40lb (18kg) more than if you were at a healthy weight.

And that’s on level ground. When walking downhill, the compressive force on your knees reaches eight times your body weight, greatly increasing the strain on your joints. Lose just 1lb (0.45kg) and there is at least a 4lb (1.8kg) reduction in the load on your knee joints.

Studies show that weight loss can at least halve the level of pain experienced by those with arthritis affecting their lower limbs – this is a better result than standard drug treatments.

There are a number of therapies you can use to complement the orthodox treatment of arthritis. These include practitioner-led therapies such as Reiki, osteopathy and chiropractic.

Research suggests they help reduce chronic pain and stress. In one study, 82 people with osteoarthritis found pain intensity reduced during the six-week period they had weekly Reiki sessions.

Some self-help therapies are also beneficial. Hydrotherapy (exercising in water) and saunas, steam rooms, hot tubs, ice packs and aromatherapy baths can help ease pain.

Therapies such as aromatherapy, meditation and yoga work mainly through relaxation, reducing the strain on muscles, ligaments and joints.

Others, such as acupuncture, reflexology and homeopathy, harness your body’s own natural healing abilities to reduce pain.

• Overcoming Arthritis, by Dr Sarah Brewer, is published by Duncan Baird at £12.99. To order your copy for £12.99 inc p&p, call the Mail on Sunday Bookshop on 0845 155 0730.

Red wine is good, take care with the chillies

The foods below have a natural anti-inflammatory action that’s particularly beneficial for those with arthritis – however, some (such as chilli peppers) may trigger an idiosyncratic reaction in some sufferers.

Apples: Contain anti-inflammatory antioxidants. Red Delicious apples contain the most. The antioxidants are five times more concentrated in the apple’s skin than the flesh.

Avocados: Contain antioxidant monounsaturated oils, essential fatty acids and Vitamin E. Promote cartilage repair in osteoarthritis.

Chillies: Contain capsaicin and dihydrocapsaicin which block transmission of pain messages. They also trigger endorphins  -  the brain’s own morphine-like painkillers.

Dark green leafy vegetables: Broccoli, spinach, cabbage and parsley, for example, supply antioxidants, Vitamin C, calcium and magnesium.

Macadamia nuts: The richest source of monounsaturated fatty acids. Also contain Vitamin E and selenium.

Oily fish: A great source of omega-3 fatty acids.

Red wine: A good source of antioxidant polyphenols which reduce inflammation.

Walnuts: A rich source of omega-3 fatty

http://www.dailymail.co.uk/health/article-1194401/Why-apples-avocados-glass-red-wine-ease-arthritis.html

By Gary G. Kohls, MD
Online Journal Guest Writer
5-4-9

http://www.rense.com/general85/asp.htm