Guest guest Posted September 26, 2004 Report Share Posted September 26, 2004 Has anyone on this message board ever heard of muscle testing to ascertain specifically what substances are beneficial or not beneficial for a individual at the point in time that the muscle test is performed? If anyone is interested and sends an e-mail I will provide more info. Thank you, Dr. Sandra Lance, D.C. - " Chris StClair " <cstclr Cc: <mgsboediitodpc Saturday, September 25, 2004 6:45 PM RE: Hazzards of Unfermented Soy foods Part 1 > The question that was asked was what everyone > recommended to " drink " , not what they put in their > cereal. > > Before you post again, you might try reading with > comprehension. > > > --- mike man <mgsboediitodpc wrote: > > > yes I must try water in my ceral > > > > Yes I must try water in my smoothies (will they be > > smooth) > > --- Chris StClair <cstclr wrote: > > > > > Why do you need to drink something other than > > water? > > > > > > --- Rob Combis <rcombis wrote: > > > > > > > > > > > What does everyone recommend to drink instead?? > > > > Rice Milk?? > > > > > > > > > > > > mm121elaine [121] > > > > Sunday, September 19, 2004 11:54 PM > > > > > > > > Hazzards of > > > > Unfermented Soy foods Part 1 > > > > > > > > > > > > http://www.mercola.com/article/soy/avoid_soy.htm > > > > Newest Research On Why You Should Avoid Soy > > > > Page 1-3 of 3 by Sally Fallon & Mary G. Enig, > > > > Ph.D.Cinderella's Dark > > > > Side > > > > The propaganda that has created the soy sales > > > > miracle is all the > > > > more > > > > remarkable because, only a few decades ago, the > > > > soybean was > > > > considered > > > > unfit to eat - even in Asia. During the Chou > > > Dynasty > > > > (1134-246 BC) > > > > the > > > > soybean was designated one of the five sacred > > > > grains, along with > > > > barley, > > > > wheat, millet and rice.However, the pictograph > > for > > > > the soybean, > > > > which > > > > dates from earlier times, indicates that it was > > > not > > > > first used as a > > > > food; for whereas the pictographs for the other > > > four > > > > grains show the > > > > seed and stem structure of the plant, the > > > pictograph > > > > for the soybean > > > > emphasizes the root structure. Agricultural > > > > literature of the period > > > > speaks frequently of the soybean and its use in > > > crop > > > > rotation. > > > > Apparently the soy plant was initially used as a > > > > method of fixing > > > > nitrogen.13 The soybean did not serve as a food > > > > until the discovery > > > > of > > > > fermentation techniques, some time during the > > Chou > > > > Dynasty. The > > > > first > > > > soy foods were fermented products like tempeh, > > > > natto, miso and soy > > > > sauce.At a later date, possibly in the 2nd > > century > > > > BC, Chinese > > > > scientists discovered that a purée of cooked > > > > soybeans could be > > > > precipitated with calcium sulfate or magnesium > > > > sulfate (plaster of > > > > Paris > > > > or Epsom salts) to make a smooth, pale curd - > > tofu > > > > or bean curd. The > > > > use > > > > of fermented and precipitated soy products soon > > > > spread to other > > > > parts of > > > > the Orient, notably Japan and Indonesia.The > > > Chinese > > > > did not eat > > > > unfermented soybeans as they did other legumes > > > such > > > > as lentils > > > > because > > > > the soybean contains large quantities of natural > > > > toxins or > > > > " antinutrients " . First among them are potent > > > enzyme > > > > inhibitors that > > > > block the action of trypsin and other enzymes > > > needed > > > > for protein > > > > digestion.These inhibitors are large, tightly > > > folded > > > > proteins that > > > > are > > > > not completely deactivated during ordinary > > > cooking. > > > > They can produce > > > > serious gastric distress, reduced protein > > > digestion > > > > and chronic > > > > deficiencies in amino acid uptake. In test > > > animals, > > > > diets high in > > > > trypsin inhibitors cause enlargement and > > > > pathological conditions of > > > > the > > > > pancreas, including cancer.14Soybeans also > > contain > > > > haemagglutinin, a > > > > clot-promoting substance that causes red blood > > > cells > > > > to clump > > > > together.Trypsin inhibitors and haemagglutinin > > are > > > > growth > > > > inhibitors. > > > > Weanling rats fed soy containing these > > > antinutrients > > > > fail to grow > > > > normally. Growth-depressant compounds are > > > > deactivated during the > > > > process > > > > of fermentation, so once the Chinese discovered > > > how > > > > to ferment the > > > > soybean, they began to incorporate soy foods > > into > > > > their diets.In > > > > precipitated products, enzyme inhibitors > > > concentrate > > > > in the soaking > > > > liquid rather than in the curd. Thus, in tofu > > and > > > > bean curd, growth > > > > depressants are reduced in quantity but not > > > > completely eliminated. > > > > > > > > Soy also contains goitrogens - substances that > > > > depress thyroid > > > > function > > > > > > > > .Additionally 99% a very large percentage of soy > > > is > > > > genetically > > > > modified > > > > and it also has one of the highest percentages > > > > contamination by > > > > pesticides of any of our foods.Soybeans are high > > > in > > > > phytic acid, > > > > present > > > > in the bran or hulls of all seeds. It's a > > > substance > > > > that can block > > > > the > > > > uptake of essential minerals - calcium, > > magnesium, > > > > copper, iron and > > > > especially zinc - in the intestinal > > tract.Although > > > > not a household > > > > word, > > > > phytic acid has been extensively studied; there > > > are > > > > literally > > > > hundreds > > > > of articles on the effects of phytic acid in the > > > > current scientific > > > > literature. Scientists are in general agreement > > > that > > > > grain- and > > > > legume-based diets high in phytates contribute > > to > > > > widespread mineral > > > > deficiencies in third world countries.15Analysis > > > > shows that calcium, > > > > magnesium, iron and zinc are present in the > > plant > > > > foods eaten in > > > > these > > > > areas, but the high phytate content of soy- and > > > > grain-based diets > > > > prevents their absorption.The soybean has one of > > > the > > > > highest phytate > > > > levels of any grain or legume that has been > > > > studied,16 and the > > > > phytates > > > > in soy are highly resistant to normal > > > > phytate-reducing techniques > > > > such > > > > as long, slow cooking.17 Only a long period of > > > > fermentation will > > > > significantly reduce the phytate content of > > > > soybeans.When > > > > precipitated > > > > soy products like tofu are consumed with meat, > > the > > > > mineral-blocking > > > > effects of the phytates are reduced.18 The > > > Japanese > > > > traditionally > > > > eat a > > > > small amount of tofu or miso as part of a > > > > mineral-rich fish broth, > > > > followed by a serving of meat or > > fish.Vegetarians > > > > who consume tofu > > > > and > > > > bean curd as a substitute for meat and dairy > > > > products risk severe > > > > mineral deficiencies. The results of calcium, > > > > > === message truncated === > > > > > > > > > > > > > > Mail is new and improved - Check it out! > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2004 Report Share Posted September 27, 2004 Sandra, By all means, get " Your Body Doesn't Lie " by John Diamond, MD - published by Warner Books - in paperback. He and I were both friendly with George Goodheart, DC - leader in the field of Applied Kinesiology. I've been on programs with George - and wrote the Forward to the book. I clearly shows the method of testing. You'll love it! Jerry Mittelman, DDS, FAPM I'm adjusted regularly by my DC - who is a kinesiologist. - - - Reply with your po box or street address to get a free copy of The Holistic Dental Digest PLUS. jmittelman What dentists aren't likely to learn in dental school - <DrLance Cc: <mgsboediitodpc; <DrLance Sunday, September 26, 2004 2:52 PM Hazzards of Drinking Anything > Has anyone on this message board ever heard of muscle testing to ascertain > specifically what substances are beneficial or not beneficial for a > individual > at the point in time that the muscle test is performed? > If anyone is interested and sends an e-mail I will provide more info. > > Thank you, > Dr. Sandra Lance, D.C. > > - > " Chris StClair " <cstclr > > Cc: <mgsboediitodpc > Saturday, September 25, 2004 6:45 PM > RE: Hazzards of Unfermented Soy foods Part 1 > > > > The question that was asked was what everyone > > recommended to " drink " , not what they put in their > > cereal. > > > > Before you post again, you might try reading with > > comprehension. > > > > > > --- mike man <mgsboediitodpc wrote: > > > > > yes I must try water in my ceral > > > > > > Yes I must try water in my smoothies (will they be > > > smooth) > > > --- Chris StClair <cstclr wrote: > > > > > > > Why do you need to drink something other than > > > water? > > > > > > > > --- Rob Combis <rcombis wrote: > > > > > > > > > > > > > > What does everyone recommend to drink instead?? > > > > > Rice Milk?? > > > > > > > > > > > > > > > mm121elaine [121] > > > > > Sunday, September 19, 2004 11:54 PM > > > > > > > > > > Hazzards of > > > > > Unfermented Soy foods Part 1 > > > > > > > > > > > > > > > http://www.mercola.com/article/soy/avoid_soy.htm > > > > > Newest Research On Why You Should Avoid Soy > > > > > Page 1-3 of 3 by Sally Fallon & Mary G. Enig, > > > > > Ph.D.Cinderella's Dark > > > > > Side > > > > > The propaganda that has created the soy sales > > > > > miracle is all the > > > > > more > > > > > remarkable because, only a few decades ago, the > > > > > soybean was > > > > > considered > > > > > unfit to eat - even in Asia. During the Chou > > > > Dynasty > > > > > (1134-246 BC) > > > > > the > > > > > soybean was designated one of the five sacred > > > > > grains, along with > > > > > barley, > > > > > wheat, millet and rice.However, the pictograph > > > for > > > > > the soybean, > > > > > which > > > > > dates from earlier times, indicates that it was > > > > not > > > > > first used as a > > > > > food; for whereas the pictographs for the other > > > > four > > > > > grains show the > > > > > seed and stem structure of the plant, the > > > > pictograph > > > > > for the soybean > > > > > emphasizes the root structure. Agricultural > > > > > literature of the period > > > > > speaks frequently of the soybean and its use in > > > > crop > > > > > rotation. > > > > > Apparently the soy plant was initially used as a > > > > > method of fixing > > > > > nitrogen.13 The soybean did not serve as a food > > > > > until the discovery > > > > > of > > > > > fermentation techniques, some time during the > > > Chou > > > > > Dynasty. The > > > > > first > > > > > soy foods were fermented products like tempeh, > > > > > natto, miso and soy > > > > > sauce.At a later date, possibly in the 2nd > > > century > > > > > BC, Chinese > > > > > scientists discovered that a purée of cooked > > > > > soybeans could be > > > > > precipitated with calcium sulfate or magnesium > > > > > sulfate (plaster of > > > > > Paris > > > > > or Epsom salts) to make a smooth, pale curd - > > > tofu > > > > > or bean curd. The > > > > > use > > > > > of fermented and precipitated soy products soon > > > > > spread to other > > > > > parts of > > > > > the Orient, notably Japan and Indonesia.The > > > > Chinese > > > > > did not eat > > > > > unfermented soybeans as they did other legumes > > > > such > > > > > as lentils > > > > > because > > > > > the soybean contains large quantities of natural > > > > > toxins or > > > > > " antinutrients " . First among them are potent > > > > enzyme > > > > > inhibitors that > > > > > block the action of trypsin and other enzymes > > > > needed > > > > > for protein > > > > > digestion.These inhibitors are large, tightly > > > > folded > > > > > proteins that > > > > > are > > > > > not completely deactivated during ordinary > > > > cooking. > > > > > They can produce > > > > > serious gastric distress, reduced protein > > > > digestion > > > > > and chronic > > > > > deficiencies in amino acid uptake. In test > > > > animals, > > > > > diets high in > > > > > trypsin inhibitors cause enlargement and > > > > > pathological conditions of > > > > > the > > > > > pancreas, including cancer.14Soybeans also > > > contain > > > > > haemagglutinin, a > > > > > clot-promoting substance that causes red blood > > > > cells > > > > > to clump > > > > > together.Trypsin inhibitors and haemagglutinin > > > are > > > > > growth > > > > > inhibitors. > > > > > Weanling rats fed soy containing these > > > > antinutrients > > > > > fail to grow > > > > > normally. Growth-depressant compounds are > > > > > deactivated during the > > > > > process > > > > > of fermentation, so once the Chinese discovered > > > > how > > > > > to ferment the > > > > > soybean, they began to incorporate soy foods > > > into > > > > > their diets.In > > > > > precipitated products, enzyme inhibitors > > > > concentrate > > > > > in the soaking > > > > > liquid rather than in the curd. Thus, in tofu > > > and > > > > > bean curd, growth > > > > > depressants are reduced in quantity but not > > > > > completely eliminated. > > > > > > > > > > Soy also contains goitrogens - substances that > > > > > depress thyroid > > > > > function > > > > > > > > > > .Additionally 99% a very large percentage of soy > > > > is > > > > > genetically > > > > > modified > > > > > and it also has one of the highest percentages > > > > > contamination by > > > > > pesticides of any of our foods.Soybeans are high > > > > in > > > > > phytic acid, > > > > > present > > > > > in the bran or hulls of all seeds. It's a > > > > substance > > > > > that can block > > > > > the > > > > > uptake of essential minerals - calcium, > > > magnesium, > > > > > copper, iron and > > > > > especially zinc - in the intestinal > > > tract.Although > > > > > not a household > > > > > word, > > > > > phytic acid has been extensively studied; there > > > > are > > > > > literally > > > > > hundreds > > > > > of articles on the effects of phytic acid in the > > > > > current scientific > > > > > literature. Scientists are in general agreement > > > > that > > > > > grain- and > > > > > legume-based diets high in phytates contribute > > > to > > > > > widespread mineral > > > > > deficiencies in third world countries.15Analysis > > > > > shows that calcium, > > > > > magnesium, iron and zinc are present in the > > > plant > > > > > foods eaten in > > > > > these > > > > > areas, but the high phytate content of soy- and > > > > > grain-based diets > > > > > prevents their absorption.The soybean has one of > > > > the > > > > > highest phytate > > > > > levels of any grain or legume that has been > > > > > studied,16 and the > > > > > phytates > > > > > in soy are highly resistant to normal > > > > > phytate-reducing techniques > > > > > such > > > > > as long, slow cooking.17 Only a long period of > > > > > fermentation will > > > > > significantly reduce the phytate content of > > > > > soybeans.When > > > > > precipitated > > > > > soy products like tofu are consumed with meat, > > > the > > > > > mineral-blocking > > > > > effects of the phytates are reduced.18 The > > > > Japanese > > > > > traditionally > > > > > eat a > > > > > small amount of tofu or miso as part of a > > > > > mineral-rich fish broth, > > > > > followed by a serving of meat or > > > fish.Vegetarians > > > > > who consume tofu > > > > > and > > > > > bean curd as a substitute for meat and dairy > > > > > products risk severe > > > > > mineral deficiencies. The results of calcium, > > > > > > > === message truncated === > > > > > > > > > > > > > > > > > > > > > Mail is new and improved - Check it out! > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2004 Report Share Posted September 27, 2004 HI All I am a breast cancer survivor and wanted to improve my immune system so I went to a homeopathic physician in Las Vegas. I can share with all of you a little trick that is a type of muscle testing. When I go to the grocery store, I pick up an item and put my feet together, put the item in both hands, stand straight up and close my eyes. If I stand rock solid the item is OK, if I start to weave, the item is not AUK. To test, try sugar, nutrasweet, anything you are allergic to, to gauge your movement. Now put something healthy in your hands and do the same thing and you will stand rock solid. BTW Red wine is O.K. for me. LOL June - Jerry Mittelman Sunday, September 26, 2004 4:06 PM Re: Hazzards of Drinking Anything Sandra, By all means, get "Your Body Doesn't Lie" by John Diamond, MD -published by Warner Books - in paperback. He and I were bothfriendly with George Goodheart, DC - leader in the field of AppliedKinesiology. I've been on programs with George - and wrote theForward to the book. I clearly shows the method of testing. You'lllove it! Jerry Mittelman, DDS, FAPMI'm adjusted regularly by my DC - who is a kinesiologist.- - - Reply with your po box or street address to get a freecopy of The Holistic Dental Digest PLUS.jmittelman What dentists aren't likely to learn in dental school- <DrLanceCc: <mgsboediitodpc; <DrLanceSunday, September 26, 2004 2:52 PM Hazzards of Drinking Anything> Has anyone on this message board ever heard of muscle testing to ascertain> specifically what substances are beneficial or not beneficial for a> individual> at the point in time that the muscle test is performed?> If anyone is interested and sends an e-mail I will provide more info.>> Thank you,> Dr. Sandra Lance, D.C.>> - > "Chris StClair" <cstclr> > Cc: <mgsboediitodpc> Saturday, September 25, 2004 6:45 PM> RE: Hazzards of Unfermented Soy foods Part 1>>> > The question that was asked was what everyone> > recommended to "drink", not what they put in their> > cereal.> >> > Before you post again, you might try reading with> > comprehension.> >> >> > --- mike man <mgsboediitodpc wrote:> >> > > yes I must try water in my ceral> > >> > > Yes I must try water in my smoothies (will they be> > > smooth)> > > --- Chris StClair <cstclr wrote:> > >> > > > Why do you need to drink something other than> > > water?> > > >> > > > --- Rob Combis <rcombis wrote:> > > >> > > > >> > > > > What does everyone recommend to drink instead??> > > > > Rice Milk??> > > > >> > > > > > > > > > mm121elaine [121]> > > > > Sunday, September 19, 2004 11:54 PM> > > > > > > > > > Hazzards of> > > > > Unfermented Soy foods Part 1> > > > >> > > > >> > > > > http://www.mercola.com/article/soy/avoid_soy.htm> > > > > Newest Research On Why You Should Avoid Soy> > > > > Page 1-3 of 3 by Sally Fallon & Mary G. Enig,> > > > > Ph.D.Cinderella's Dark> > > > > Side> > > > > The propaganda that has created the soy sales> > > > > miracle is all the> > > > > more> > > > > remarkable because, only a few decades ago, the> > > > > soybean was> > > > > considered> > > > > unfit to eat - even in Asia. During the Chou> > > > Dynasty> > > > > (1134-246 BC)> > > > > the> > > > > soybean was designated one of the five sacred> > > > > grains, along with> > > > > barley,> > > > > wheat, millet and rice.However, the pictograph> > > for> > > > > the soybean,> > > > > which> > > > > dates from earlier times, indicates that it was> > > > not> > > > > first used as a> > > > > food; for whereas the pictographs for the other> > > > four> > > > > grains show the> > > > > seed and stem structure of the plant, the> > > > pictograph> > > > > for the soybean> > > > > emphasizes the root structure. Agricultural> > > > > literature of the period> > > > > speaks frequently of the soybean and its use in> > > > crop> > > > > rotation.> > > > > Apparently the soy plant was initially used as a> > > > > method of fixing> > > > > nitrogen.13 The soybean did not serve as a food> > > > > until the discovery> > > > > of> > > > > fermentation techniques, some time during the> > > Chou> > > > > Dynasty. The> > > > > first> > > > > soy foods were fermented products like tempeh,> > > > > natto, miso and soy> > > > > sauce.At a later date, possibly in the 2nd> > > century> > > > > BC, Chinese> > > > > scientists discovered that a purée of cooked> > > > > soybeans could be> > > > > precipitated with calcium sulfate or magnesium> > > > > sulfate (plaster of> > > > > Paris> > > > > or Epsom salts) to make a smooth, pale curd -> > > tofu> > > > > or bean curd. The> > > > > use> > > > > of fermented and precipitated soy products soon> > > > > spread to other> > > > > parts of> > > > > the Orient, notably Japan and Indonesia.The> > > > Chinese> > > > > did not eat> > > > > unfermented soybeans as they did other legumes> > > > such> > > > > as lentils> > > > > because> > > > > the soybean contains large quantities of natural> > > > > toxins or> > > > > "antinutrients". First among them are potent> > > > enzyme> > > > > inhibitors that> > > > > block the action of trypsin and other enzymes> > > > needed> > > > > for protein> > > > > digestion.These inhibitors are large, tightly> > > > folded> > > > > proteins that> > > > > are> > > > > not completely deactivated during ordinary> > > > cooking.> > > > > They can produce> > > > > serious gastric distress, reduced protein> > > > digestion> > > > > and chronic> > > > > deficiencies in amino acid uptake. In test> > > > animals,> > > > > diets high in> > > > > trypsin inhibitors cause enlargement and> > > > > pathological conditions of> > > > > the> > > > > pancreas, including cancer.14Soybeans also> > > contain> > > > > haemagglutinin, a> > > > > clot-promoting substance that causes red blood> > > > cells> > > > > to clump> > > > > together.Trypsin inhibitors and haemagglutinin> > > are> > > > > growth> > > > > inhibitors.> > > > > Weanling rats fed soy containing these> > > > antinutrients> > > > > fail to grow> > > > > normally. Growth-depressant compounds are> > > > > deactivated during the> > > > > process> > > > > of fermentation, so once the Chinese discovered> > > > how> > > > > to ferment the> > > > > soybean, they began to incorporate soy foods> > > into> > > > > their diets.In> > > > > precipitated products, enzyme inhibitors> > > > concentrate> > > > > in the soaking> > > > > liquid rather than in the curd. Thus, in tofu> > > and> > > > > bean curd, growth> > > > > depressants are reduced in quantity but not> > > > > completely eliminated.> > > > >> > > > > Soy also contains goitrogens - substances that> > > > > depress thyroid> > > > > function> > > > >> > > > > .Additionally 99% a very large percentage of soy> > > > is> > > > > genetically> > > > > modified> > > > > and it also has one of the highest percentages> > > > > contamination by> > > > > pesticides of any of our foods.Soybeans are high> > > > in> > > > > phytic acid,> > > > > present> > > > > in the bran or hulls of all seeds. It's a> > > > substance> > > > > that can block> > > > > the> > > > > uptake of essential minerals - calcium,> > > magnesium,> > > > > copper, iron and> > > > > especially zinc - in the intestinal> > > tract.Although> > > > > not a household> > > > > word,> > > > > phytic acid has been extensively studied; there> > > > are> > > > > literally> > > > > hundreds> > > > > of articles on the effects of phytic acid in the> > > > > current scientific> > > > > literature. Scientists are in general agreement> > > > that> > > > > grain- and> > > > > legume-based diets high in phytates contribute> > > to> > > > > widespread mineral> > > > > deficiencies in third world countries.15Analysis> > > > > shows that calcium,> > > > > magnesium, iron and zinc are present in the> > > plant> > > > > foods eaten in> > > > > these> > > > > areas, but the high phytate content of soy- and> > > > > grain-based diets> > > > > prevents their absorption.The soybean has one of> > > > the> > > > > highest phytate> > > > > levels of any grain or legume that has been> > > > > studied,16 and the> > > > > phytates> > > > > in soy are highly resistant to normal> > > > > phytate-reducing techniques> > > > > such> > > > > as long, slow cooking.17 Only a long period of> > > > > fermentation will> > > > > significantly reduce the phytate content of> > > > > soybeans.When> > > > > precipitated> > > > > soy products like tofu are consumed with meat,> > > the> > > > > mineral-blocking> > > > > effects of the phytates are reduced.18 The> > > > Japanese> > > > > traditionally> > > > > eat a> > > > > small amount of tofu or miso as part of a> > > > > mineral-rich fish broth,> > > > > followed by a serving of meat or> > > fish.Vegetarians> > > > > who consume tofu> > > > > and> > > > > bean curd as a substitute for meat and dairy> > > > > products risk severe> > > > > mineral deficiencies. The results of calcium,> > > >> > > === message truncated ===> > >> > >> > >> > >> > > > > > > > > Mail is new and improved - Check it out!> > > > > >> > >> > > Quote Link to comment Share on other sites More sharing options...
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