Here’s an item from the past.
Harry G. Sloan, M.D. (“Nitrous Oxid and Oxygen Anesthesia,” Journal of the American Medical Association, Vol. 61, Part 1, Sept. 13, 1913) wrote …
“Ether […] produces anesthesia by dissolving the lipoids of the brain, in addition, unfortunately, ether dissolves many other important lipoids in vitally important structures, such as the lecithin in the red corpuscles – it even breaks up this important structure, as is evidenced by the appearance of hemoglobin in the urine, and by a postanesthetic anemia; ether also dissolves the specialized fats in the kidney, the liver and other organs, and, perhaps most important of all, the lipoids in the phagocytes. Hence it is that ether puts to sleep not only the patient but also the host of defenders, the phagocytes. The result of this is seen in the strikingly adverse effect sometimes following ether anesthesia in the presence of acute infections. These adverse ether effects are especially striking when compared with the effects of nitrous oxid.”
Not to worry. Many of today’s anesthetics are even more toxic.
(Nitrous oxid is how nitrous oxide was spelled back in the day.)
Here’s an item from the present.
According to Nutrition Concepts and Controversies, Tenth Edition (Thomson Learning, Inc.), 2006 …
“The lowest doses of radiation needed to delay ripening and sprouting of fragile fruits and vegetables are 10 to 20 times higher than the doses that cold kill human beings. The dose required to sterilize foods is many times higher still but most foods are not completely sterilized because doses that high would destroy the food. Dried herbs and spices are notable exceptions – they can withstand sterilizing doses and are completely irradiated before purchased by consumers in the United States.”
The FDA permits irradiation doses as high as 10 kGy (kilograys) for herbs and spices.
THE FDA PERMITS DOSES OF 25 to 70 kGy FOR “STERILIZATION OF HOSPITAL DIETS.”
The Codex Alimentarius puts NO LIMITS on food irradiation.
'Health By Sledgehammer' have 2 comments
October 3, 2011 @ 12:54 pm Erik
Hi Atom, just heard your live show with Patrick a bit earlier today and wanted to ask you about the following:
1) What kind of quality of nuts/seeds do you buy? – Do you get the whole nuts that are still in their shells that have NOT been opened yet instead of the majority of mostly rancid shelled nuts that have been laying for “who knows where and how long…” before someone picks it up from the shelf of some store.
2) I heard that its very important to store nuts in the refrigerator to keep them as fresh as possible since most nuts have a very high 60 to 70% oil content, and it does rancidify and become toxic and not good to eat if the nuts/seeds are not refrigerated.
3) Where do you purchase your edible seeds and nuts?
4) Is there any stores online or some where we can buy nuts that have been properly stored in the refrigerator right up until the purchase needs to be shipped to the customer?
Great thanks,
Erik
October 4, 2011 @ 10:15 pm atomb
I’ve been On the Road for more than a year, so I buy nuts and seeds from different places, mostly health food markets.
I usually buy shelled nuts.
Rancidity IS a problem, but not a critical one.
You can eat too pure – even water that is too pure is toxic.
The UPW (ultra-pure water) used by the electronics industry tastes “bitter” and “horrible” and is toxic to boot.
The RO (reverse osmosis) water used by Coca-Cola is so pure it tastes “flat,” so minerals are added back into it to make it taste like “water.”
(Recommended Reading: Charles Fishman, The Big Thirst: The Secret Life and Turbulent Future of Water, 2011)
Eat nuts and seeds as fresh as possible, and remember that TIMING OVERRIDES CHEMISTRY, including the chemistry of rancidity.
I refrigerate most nuts and seeds, esp. pine nuts.
The fat in a human body is often more rancid than the fat in a rancid nut, so it’s just as important to CHANGE THE OIL IN YOUR BODY as it is to change it in your motor vehicle. :)