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Wednesday, September 17 2014
Are Antibiotics Killing Us?

The overuse of antibiotics during the past 50 years has caused bacteria to evolve that are antibiotic resistant. Resistance has occurred because 30-40 million pounds of these potent drugs are used every year just in the United States. Over 90 percent of this total is given to livestock to make them grow faster without the chance of dying from infection.    Keep reading...
 

Posted by: Dr. Paul Goldstein AT 04:39 pm   |  Permalink   |  0 Comments  |  Email
Thursday, September 11 2014

The American Medical Association

Frequently our best interests are secondary to profits. The worst offenders are industries that made lots of money and use it to lobby support in the government. Many organizations that fight for the social good are trying to get their message out, but with limited funds the task is difficult. The chiropractic profession has a long history of fighting the powers that be. In 1992, after a 16 year legal battle, five chiropractors finally settled a federal antitrust suit against the American Medical Association (AMA). This original suit filed in 1976 accused the AMA of willfully trying to undermine the credibility of Chiropractic and eliminate it as a profession. The AMA was found guilty in the US Court of Appeals in 1987. The verdict was upheld by the United States Supreme Court in 1992. What does this mean? The American Medical Association has been found to be a criminal organization. As part of the settlement some penalties were not revealed publicly, but the AMA had to cease from its public policy of undermining the chiropractic profession.  keep reading...

Posted by: AT 09:00 am   |  Permalink   |  0 Comments  |  Email
Monday, September 08 2014
Genetic Engineering

Livestock is not the only food source that has been compromised. Today, genetically engineered foods are becoming more and more common. You have already consumed genetically altered food if you shop at a supermarket because many foods are genetically engineered and not labeled as such . Bioengineering may have some intriguing applications in the medical field, but in the food area, there are a number of issues that need to be given greater concern.

Genetic engineering (GE) is a technology that allows the mixing of genes of non-related species; for example, inserting genes from a fish into a raspberry. The genetic information from the fish is first attached to the genes of a virus or bacteria which is then inserted into the raspberry. The virus or bacteria will insert the fish genes into the genes of the raspberry permanently altering its genetic code. These genetic changes can then pass to the offspring of the permanently altered raspberry (or, perhaps, better called "fishberry").

Posted by: AT 02:25 pm   |  Permalink   |  0 Comments  |  Email
Saturday, September 06 2014

The incidence of breast cancer has increased at an alarming rate. In 1950, one in twenty women got breast cancer. In 1960, one in fifteen women got breast cancer. Now, it's one in eight! There is a strong connection between toxic chemicals and breast cancer. A breast cancer study in Israel showed the concentration of toxic chemicals was higher in the malignant breast compared to the normal breast. After release of this study, Israel banned some of the chemicals found in highest concentrations including DDT and PCB. As a result, the breast cancer rates decreased. And the rate of breast cancer decreased even in women that had an increase in other risk factors, such as high alcohol and fat consumption, and low fruit and vegetable consumption.

Posted by: AT 02:45 pm   |  Permalink   |  0 Comments  |  Email
Saturday, September 06 2014

It is a common misconception that margarine is a superior choice to butter because margarine is made from vegetable oil and vegetable oil is lower in cholesterol than animal fat such as butter. This is only half the story. Natural vegetable oil may be lower in cholesterol than butter but margarine is toxic to the body and can cause high cholesterol.

Margarine is a hydrogenated vegetable oil. This means that vegetable oil, which is normally liquid at room temperature, has undergone an artificial process to make it solid at room temperature. Going from liquid to solid may seem like an innocuous change. However, chemists and researchers are increasingly understanding the chemistry of this change and how it creates a false fat that (1) cannot be absorbed by the body and (2) causes internal damage.

Posted by: Dr. Paul Goldstein AT 09:56 am   |  Permalink   |  0 Comments  |  Email
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Dr. Paul B. Goldstein D.C. C.C.S.P.
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