Author Archive



A Dirty Secret about the “Gateway” Meat

By: Kelley Herring, Healing Gourmet

It can transform bland veggies… add flavor to soups… and elevate artisanal chocolates. In fact, this savory, salty, smoky ingredient can make just about anything taste better.
Paleo-diet devotees proudly wear shirts emblazoned with “I Love Bacon”. In fact, it has even been called the “gateway meat” because the flavor and aroma of bacon are so addictive and enticing that it has turned more than a few vegetarians back into meat eaters.
We certainly love our bacon!
Americans eat more than 18 pounds of bacon each year on average.  And recently the bacon products market has really begun to sizzle. From bacon soda to bacon vodka – and even bacon milkshakes – you don’t have to look far to realize that we are a bacon-obsessed culture.
But whether you enjoy bacon for the indescribable flavor it adds to salads, soups and other dishes… or you prefer it sizzled up by the pound, there is something you should know.
There Could Be Super-Bugs in Your Bacon

According to the January 2013 edition of Consumer Reports, an alarming 83 percent of pork products sold in grocery stores are contaminated with harmful bacteria and drug residues.

Stephen S. Morse, Ph.D. is the Director of the Center for Public Health at Colombia University. Commenting on this finding, here’s what he has to say:

“You always expect to find some bacteria in any meat product. But those are usually harmless. I think the real surprise here was to find so many potentially disease-causing bacteria.”

Even worse is that 90 percent of the bacteria were found to be antibiotic resistant “super-bugs”.

“All of these things paint a very concerning picture about this indiscriminate use of antibiotics in meat production in this country,” says Urvashi Rangan, the director of consumer safety and sustainability for Consumer Reports.

Regarding the 240 products tested by Consumer Reports, here’s what was found:

  • 69 percent tested positive for Yersinia enterocolitica, a bacterium that can cause fever, diarrhea, and abdominal pain. Of the positive samples, 121 out of 132 were resistant to one antibiotic. More than 50 were resistant to two or more antibiotics.
  • 7 percent of the products tested positive for Staphlococcus aureus. Nearly all of these bacteria were resistant to at least one antibiotic.
  • 4 percent of the products tested positive for Salmonella. Again, nearly all of these bacteria were resistant to at least one antibiotic.
  • 11 percent of the products tested positive for E. coli – a dangerous pathogen that produces a range of digestive symptoms and causes urinary tract infections.
  • 20 percent of the products tested contained residues ractopamine – a drug used to promote the growth of livestock. In humans, ractopamine may cause elevated heart rates, restlessness and anxiety.

This study is just one example of why it is important to know where your food comes from and how it was raised and produced. But it certainly doesn’t mean that bacon cannot be healthy and safe to consume.
Happy Pigs Make Healthy Bacon
You can have your bacon… without an unwanted side of “superbugs”.
Here are three easy ways to protect yourself:
#1 – Know Your Farmer
These days, there are a myriad of misleading labels applied to foods. And many of these are more about marketing and less about the quality or contents of the food. “Organic” pork, for example, must be fed organic feed. But pigs raised organically can also live in a confined feeding operation – an inhumane environment that increases disease risk.
“No antibiotic residues” and “no antibiotic growth promotants” are often added to package labels. But these are unapproved claims. Similarly, “no hormones added” is moot as the USDA bans the use of hormones on all pork. So, beware of these misleading labels – they do not necessarily afford you any protection.
Finally, many people wrongly assume that “natural” pork is similar to organic, pastured or certified humane. But the truth is, meats labeled “natural” can still be administered drugs and antibiotics.
To ensure your pork is free of unwanted adulterants and hitchhiking superbugs, know your farmer!
#2 – Cook it Properly
Cook whole cuts of pork to 145 degrees F and ground pork to 160 degrees F to kill any bacteria that may linger. Pick up an instant digital thermometer for easy testing.
#3 – Practice Basic Food Safety
Be sure to practice general food safety when cooking any meat. Separate it from other foods, use a non-porous cutting board, and be sure to clean all surfaces and wash your hands thoroughly after working with pork and other meats.
Choosing pork that’s raised right doesn’t just make for tastier bacon. It also helps to protect you and your family from “superbugs” and harmful agricultural chemicals. Go ahead and enjoy a juicy pork chop or a crisp piece of bacon from a farm you can trust – U.S. Wellness Meats!


ED NOTE: Do you love rich, buttery desserts… but not the grain or sugar? Then check out Kelley’s one-of-a-kind program called Guilt-Free Desserts. You won’t believe just how easy it can be to make extraordinary dessert creations that are as healthy as they are delicious!



Continue Reading No Comments



What Is Your Heart Cure?

Posted on Fri, Dec 07, 2012 @ 01:09 PM

By: Dr. Al Sears, MD

I wrote the “Doctor’s Heart Cure” book to treat my patients using lots of reports and advice I was already using. I was surprised when a publisher out of Chicago told me that they wanted to publish it, and I was even more surprised when it became a bestseller. But hey, who am I to complain?
When I wrote it, I wanted to tell people about a different focus on treating heart disease, and that there is a real, existing cure. But people still ask me now… sometimes even after reading the book. The cure is in there, but people aren’t always getting the whole picture because we’ve got a lot of the research that proves the cure works woven all through the book.
So I decided to create this little guide to make that answer very clear and simple. Here’s what the cure is: take these seven simple steps:

1. CoQ10: This is nutrient works wonders to energize the heart, reduce oxidized fat in blood vessels, and destroy free radicals lurking in the heart. This nutrient alone helps 50% of my patients get high blood pressure back to normal. And did you know that the majority of people with heart disease are deficient in CoQ10?(1)

To heal and energize your heart, take 50 mg a day of the ubiquinol form of CoQ10 (it’s eight times more powerful than the old ubiquinone form). Because CoQ10 is a fat-soluble nutrient, take it with fat like cod liver oil, Sacha Inchi oil, almond butter or olive oil to make sure it’s absorbed well.

2. L-Carnitine: Every form of life depends on carnitine for energy production within cells. And in your heart, carnitine reduces arterial plaque, lowers LDL and raises HDL, for both healthy people and those with heart disease.

You get carnitine from eating red meat and natural dairy products, but if you don’t eat enough, you’ll want to take at least 500 mg of L-carnitine as a supplement every day. It’s important to take the L-carnitine form and not the synthetic D,L-carnitine, which interferes with the natural action of carnitine.
3. L-Arginine: This naturally occurring amino acid improves blood flow because it breaks down into nitric oxide, which helps dilate your blood vessels and keep them flexible so you can have normal blood pressure. L-arginine also helps build muscle (remember, the heart is a muscle).
Good sources are red meat, fish, chicken, beans, chocolate, raisins, nuts, and sesame and sunflower seeds. To supplement, take 500 mg each day, and like carnitine, only take the L form.
4. Tocopherols and Tocotrienols: One study of people who took vitamin E (100 IU or more) had 40 percent lower risk of developing heart disease.(2,3) The tocopherols and tocotrienols in vitamin E have a lot of heart-protective qualities. They lower C-reactive protein, a marker for heart disease, and they raise HDL.
You can get vitamin E by eating plenty of nuts, eggs, and dark leafy green vegetables. Other excellent sources are palm oil and coconut oil. My favorite way to get tocotrienols is annatto oil. To supplement, take 500 IU with 5 mg of mixed tocopherols and tocotrienols each day.
5. Vitamin C: It’s very simple – Studies find a link between low levels of vitamin C and risk of stroke.(4) And those who get the most vitamin C show a dramatic decline in death from heart disease. For heart protection, take 1,500 mg twice a day with food.
6. Control Oxidation: There are four heart-smart antioxidants for this:

  • Alpha lipoic acid: It’s called the “universal antioxidant because it recycles and extends the life of other nutrients like vitamin C and E. Take 100 mg a day.
  • Carnosine: This is important for heart muscle and nerve support. Take 500 mg twice a day.
  • Lycopene: Helps your heart and blood vessels. Also prevents cardiovascular disease by stopping the oxidation of LDL cholesterol. All you need is 20 mg a day.
  • Omega 3: This essential fatty acid (meaning you can’t make it in your body) can prevent heart disease by protecting your cardiovascular system and lowering triglycerides. Eat fresh fish twice a week and get at least 3 to 5 grams of omega-3 every day.

7. Lower Homocysteine: You can’t feel atherosclerosis or “hardening of the arteries.” But a metabolic by-product called homocysteine is a major cause of inflammation in your blood vessels, which clogs and damages arteries, causing atherosclerosis.
Fortunately, I have not had a single case of elevated homocysteine that couldn’t be corrected with the right combination of natural supplements. Here’s what I use with my patients. (Amounts are daily.) You can find these at your local health-food store:

  • Vitamin B12 – 500 mcg
  • Folic acid (B9) – 800 mcg
  • Vitamin B6 – 50 mg
  • TMG (Trimethylglycine) – 1000 mg


Editors Note:  Dr. Al Sears, M.D. is a board-certified clinical nutrition specialist. His practice, Dr. Sears’ Health & Wellness Center in Royal Palm Beach, Fla., specializes in alternative medicine. He is the author of seven books in the fields of alternative medicine, anti-aging, and nutritional supplementation, including The Doctor’s Heart Cure. To get his free special report on the proven anti-aging strategies for building a vibrant, disease-free life, go here now. You’ll learn how to stop Father Time without giving up the foods you love.

Continue Reading No Comments



Study Finds High-dose Intravenous Vitamin C Reduces Pain and Inflammation in Those with Rheumatoid Arthritis as Reported in a Recent Paper Published by Riordan Clinic Scientists



WICHITA, Kan., Dec. 5, 2012 /PRNewswire-USNewswire/ — Rheumatoid arthritis (RA) is a major inflammatory joint disease that causes cartilage destruction, bone erosions, and joint destruction. In severe cases, it can also lead to rheumatoid nodules, vasculitis, heart disease, lung disease, anemia, and peripheral neuropathy.  Oxidative stress is elevated in RA patients implying reactive oxygen species (ROS) are possible mediators of tissue damage. ROS trigger a cascade of events through nuclear factors’ activation, which up-regulates gene expression of pro-inflammatory cytokines that mediate the immune responses causing inflammation. Decreasing inflammation and oxidative stress may provide protection for regenerating cartilage within the joint. Control of inflammation in patients with RA is also the important goal when it comes to the reduction of cardiovascular risk in these patients.

The Riordan Clinic has long been interested in the use of ascorbic acid (vitamin C) at millimolar concentrations (attainable via intravenous infusions) to treat illnesses associated with inflammation, including cancer, atherosclerosis, and viral infections.  At high doses, vitamin C has been shown to reduce the production of pro-inflammatory cytokines.  Ascorbic acid has other properties that suggest it may be useful in treating rheumatoid arthritis: it is an antioxidant that scavenges ROS and it supports collagen formation and enhances extracellular matrix protein synthesis.  Interestingly, RA patients tend to be vitamin C deficient and require high supplementation doses required to maintain plasma ascorbic acid at acceptable levels.  In addition, studies show below-normal ascorbic acid concentrations in synovial fluid of RA patients.

Based on the properties of ascorbic acid to reduce oxidative stress, decrease production of pro-inflammatory cytokines, and suppress the activation of pro-inflammatory nuclear factors, we analyzed the effect of intravenous millimolar concentration of ascorbic acid in RA treatment. The rheumatoid arthritis patients in this study were characterized by moderate to high levels of the inflammation marker CRP accompanying moderate to severe discomfort levels. The effect of intravenous vitamin C (IVC) treatment on subjects with RA demonstrated that IVC therapy with dosages of 7.5 g-50g can reduce inflammation and the pain levels. The inflammation as measured by C-reactive protein levels was decreased on average by 44 %. The average CRP level before treatment was 9.4 +/- 4.6 mg/L, while the average after IVC therapy was 6.4 +/- 4.6 mg/L. Examining those subjects who showed a net CRP decrease, we found that the effect of treatment is IVC frequency dependent.

Based on this pilot study, it is hypothesized that IVC therapy is a useful strategy in treating RA, and that more research into this possibility is warranted.

This research, conducted by Riordan Clinic scientists Dr. Nina Mikirova, Dr. Joseph Casciari, Andrea Rogers and Paul Taylor, has recently been published in the Journal of Modern Research in Inflammation in an article entitled, “Effect of high-dose intravenous ascorbic acid on the level of inflammation in patients with rheumatoid arthritis.”  To read this and other articles written by Riordan Clinic researchers, go to

Riordan Clinic ( is a progressive nutrition-based medical clinic and a 501c3 nonprofit organization established in 1975 in Wichita Kansas.  It is comprised of a CLIA Certified laboratory, Bio-Center Laboratory; an orthomolecular clinic specializing in the treatment of chronic disease; a library registered with the National Libraries of Medicine; and a research division specializing in the study of nutritional remedies, degenerative and chronic disease, and analytical method development.  For more information call Dr. Nina Mikirova 316-682-3100 or email:

Riordan Clinic

Web site:


Copyright PRNewswire-USNewswire 2012

Articles featured in Life Extension Daily News are derived from a variety of news    sources and are provided as a service by Life Extension. These articles, while of      potential interest to readers of Life Extension Daily News, do not necessarily represent the opinions nor constitute the advice of Life Extension.

Continue Reading No Comments