From: owner-rawlife-digest@rawtimes.com (rawlife-digest) To: rawlife-digest@rawtimes.com Subject: rawlife-digest V1 #159 Reply-To: rawlife@rawtimes.com Sender: owner-rawlife-digest@rawtimes.com Errors-To: owner-rawlife-digest@rawtimes.com Precedence: bulk rawlife-digest Friday, January 28 2000 Volume 01 : Number 159 ---------------------------------------------------------------------- Date: Fri, 28 Jan 2000 14:14:28 +0800 From: Greg Woolley Subject: Kale induced haemolytic anemia Hello all, here is some info and links to kale (and other brassica) induced Haemolytic anaemia. I somehow lost my original paper on kale poisoning in grazing animals. Originally found it at Medline using PubMed search. The older papers often have "No abstract available" and it seems the paper I originally came across has since 'lost' it's abstract. There are numerous papers relating to kale induced hemolytic anemia, but unfortunately most of these are old and their attached abstracts have been ditched :( I suggest reading this article first:- http://www.listservice.net/wellpet/onions.htm as it explains in brief how this particular type of haemolytic anemia occurs. Brassica vegetables are also associated with depressed thyroid hormone, but I haven't posted any info or links on that issue. Brassicas seem to be a double edge sword, as are probably most food plants. Brassicas are known to have potent anti-tumor/anti-cancer compounds, but they also simultaneously contain cytotoxic, cancer producing compounds. I am no expert, but have looked into this subect quite vigorously. The health of the plant (ie, as Bob has been stressing such as whether it has been grown on organic, mineral rich soil etc) plus the amount ingested, plus the current state of health of the individual who eats it, are probably all important factors as to whether the net effect of ingestion is beneficial or damaging. As most people here would understand, moderation of intake of any particular plant is best achieved by partaking from a diverse variety of plant foods. IE Probably best not to eat too much of one particular plant species (the brassica family included), but spread out and eat foods including green leafy vegetables from as many different plant species as possible. - -------------------------------------------------- http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?uid=8410951&form=6&db=m&Dopt=b J S Afr Vet Assoc 1993 Jun;64(2):96-100 Cabbage poisoning in ruminants. Taljaard TL Department of Veterinary Physiology, Faculty of Veterinary Science, Medical University of Southern Africa, Medunsa. "A complaint of poor productivity was investigated in a herd of Jersey cattle and a small flock of Dorper sheep that had been fed cabbage for 5 to 6 months per year, over a number of years. During that time a number of lambs were lost as a result of swayback, some cows aborted, milk production was down, and although the farmer was an experienced inseminator, the conception rate in the Jerseys was low. After rectal examination and consulting the records, 26% of the cows were found to have been open for more than 150 d and 28% had been inseminated more than 3 times. The body condition of the cows ranged from poor to moderate, the hair coats were dull and some cows were anaemia. The young lambs had visibly enlarged thyroids. Haematological investigations revealed a typical Heinz body type haemolytic anaemic. In the cattle the anaemia appeared to be macrocytic, hypochromic and associated with thrombocytosis, while in the sheep it seemed to be normochromic and slightly microcytic. Plasma copper concentrations were severely depressed in all cases. Most thyroxine concentrations were within the normal range, although some were on the low side. Analysis of cabbage revealed a high sulphur content and marginally low copper and zinc levels. The main factor in cabbage which is responsible for poor animal performance, is the high sulphur content. High levels of this mineral exert detrimental effects, in order of priority, by elevating s-methyl cystine sulphoxide, diminishing the availability of copper and raising the glucosinolate content of the plant". - ---------------------------------------------- My Note: According to the book "Composition and Facts About Foods, by Ford Heritage, Health Research, California, 1971:- The sulfur content in mgs/per 100 grms of:- Kale - 8600 mgs Watercress - 5390 mgs Brussels Sprouts - 3530 mgs Common Cabbage - 1710 mgs Spinach - 1245 mgs Celery - 650 mgs Carrot - 445 mgs Celery - 650 mgs Turnip Greens - 438 mgs Watermelon - 210 mgs Apple - 201 mgs Grapes - 150 mgs Banana - 120 mgs Beet - 50 mgs Brown rice - 10 mgs White rice - 3 mgs As you can see, Kale and the other crucifer vegetables are very high in sulfur content compared to most non-crucifer plant foods. I personally have been very wary about ingesting such high concentrations of sulfur as seen in kale. Sulfur is a very 'acidic' element and I have often wondered if it is metabolized within the body into a form of sulfuric acid (anyone know about this?) and it could well be a drain on the alkaline minerals reserves such as calcium from the bones, as the body tries to neutralize the sulfur and take it out of the body. Have asked around for info on this, but so far have received no answers at all. Many health professionals do not even seem to know that kale is high in sulfur content, let alone know the effects that this sulfur has on the body! - --------------------------------------------------------- http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?uid=1324206&form=6&db=m&Dopt=b Free Radic Res Commun 1992;16(5):277-84 The role of free radicals in brassica-induced anaemia of sheep: an ESR spin trapping study. McPhail DB, Sibbald AM Macaulay Land Use Research Institute, Craigiebuckler, Aberdeen, Scotland. The formation of reactive free radical species in sheep erythrocytes challenged with dimethyldisulphide, a brassica-derived haemolysin, has been investigated by electron spin resonance spectroscopy using the spin trap alpha-(4-pyridyl 1-oxide)-N-tert-butylnitrone. Erythrocytes exposed to this agent undergo a burst of free radical activity as demonstrated by the appearance of a spin adduct. The results suggest that haemolytic anaemia which can occur in sheep grazing forage brassicas is a consequence of oxidative stress. PMID: 1324206, UI: 92371792 - ----------------------------------------------- http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?uid=7797181&form=6&db=m&Dopt=b Bioactive organosulfur phytochemicals in Brassica oleracea vegetables--a - --------------------------------------------- http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?uid=9066967&form=6&db=m&Dopt=b Disease signs reported in south-eastern Australian dairy cattle while grazing Brassica species. - --------------------------------------- http://www.dietsite.com/NutritionFacts/VitaminsMinerals/FatSolVit.html Excessive Intake and Toxicity Symptoms of Vitamin K Hemolytic anemia (death of red blood cells) Jaundice in infants Major Dietary Sources of Vitamin K Green leafy vegetables such as turnip greens, kale, parsley, broccoli, spinach, green cabbage Wheat bran, wheat germ, strawberries, orange, legumes Beef liver, cauliflower, soybean oil, tomato, egg yolk, milk, corn oil, molasses, yogurt, alfalfa - -------------------------------------- This next link is a PubMed search for "Kale AND anemia". It comes up with numerous articles on Kale induced Hemolytic Anemia, but unfortunately the papers are old and the abstracts are not available. http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&term=kale+anemia&dispmax=20&relentrezdate=No+Limit - ---------------------------------------- By all this I am not saying that kale and other brassicas are deadly poisonous and should not be eaten, but since these foods do have some potent anti-nutritional factors, maybe it would be prudent to eat these brassic vegetables in moderate quantities? Constant ingestion of high amounts of dietary sulfur seems pretty risky to me. Think about it, 100 gms of kale gives you a whopping 8.6 GRAMS (not milligrams) of sulfur. That is heaps!!! And if one were to eat 200, or 300 or more grams of kale, then their intake of dietary sulfur would be 17.2, or 25.8 GRAMS+ of sulfur!!! My question is, how is the body going to neutralize all that acidic sulfur? ANS:- It has to neutralize it with alkaline elements within the body. Seems like a huge strain on the body's alkaline reserve to me. I dearly would like to know more about this, but despite my efforts to learn more I simply have not been able to come across anyone or any written info that can shine any more light on this. Greg - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Fri, 28 Jan 2000 14:58:52 +0800 From: Greg Woolley Subject: Re: Skin soreness and photosensitivity Vicky wrote: > > Hi Greg, > > I have been thinking about the skin sensitivity you are suffering from and it > made me remember some side affects I experienced while taking Ruacutane (TM) as a > teenager. A Skin Specialist (???????) put me on it to clear up acne. It came > with a huge list of side affects and I experienced a lot of them. Ruacutane is > synthetic Vitamin A (Beta Carotene) in quite a large dose. I am not sure how > much - maybe you could research this. BUT the main side affect I had was skin > sensitivity. I remeber my skin going red and very sensitive to sun/wind etc. In > photos I have of that period my skin looks red and sore. It also made my eyes > dry and sore. I was warned not to get sunburnt or have much sun exposure because > of the photosensitivity. So seeing as though greens have large amounts of > Vitamin A - Beta Carotene, it sounds like you have overdosed yourself. Just like > my body was when I was on the Ruacutane. When I stopped taking the Ruacutane my > skin sensitivity dissappeared (with the rest of the stupid side affects). Cut > the greens and carrot juice out of your diet for a little while and see what > happens. How much juice and greens are you actually eating/drinking??? It varies, sometimes a lot sometimes not at all, but now even small amounts causes problems. This maybe due to prior repeat exposure, resulting in hyper-sensitization to phototoxic compounds :( > Skin > sensitivity is obviously a sign that your diet is too high in something and > probally it is vit A. When you do return to eating greens again reduce the > quantity so it doesn't just return your body to an overdosed state. Let me know > what happens if you do decide to cut out greens for awhile. Okay I will, thanks :) > > Love Vicky Hi Vicky, thank you very much for your feedback on this subject. Yes, you may indeed be correct about high doses of beta carotene being linked to photosensitivity. Last night I was doing some searching on Buckwheat induced photosensitivity whilst replying to an email from EnzymeRich and I came across an interesting article which stated that the active phototoxic substance in Buckwheat was a chlorophil pigment that could accumulate in the skin and react with a certain frequency (590nm) of light, causing photosensitivity. Also today doing some more research on it, I see that "In ruminants one of the breakdown products of chlorophyll [in their body] is phylloerythrin, a photodynamic agent activated by sunlight". Thus through over-ingestion or liver damage the phototoxic compound "phylloerythrin" can build up in grazing animals to phototoxic levels. These seem very closely related to what you are saying about high doses of beto-carotene causing photosensitivity. Bob however seems to ingest quite a lot of greens without any adverse reactions. Maybe he can volunteer more detail about his intake? So this is relevent too. So it appears there may be two aspects to my problem. One is the actual dose of phototoxic compounds in the food I ingest (such as beta-carotene, chlorophyl, psoralens and other phytophotosensitising compounds) and the other is my body's ability to detoxify these phytophototoxic compounds. I am not sure exactly how much of my phototoxic reactions are due to lowered body detox defence mechanisms in my body, or how much is due to eating foods that my body is inherently not suited to, how much is due to the dose of beta-carotene in the greens, or dose of chlorophyl in the greens, or other pigments in the greens, or how much is due to hypersensitivity now that I have repeatedly sensitized my body to phototoxins! It seems the possible causes for my trouble may be one or any combination of the above... phew!!! I knew it was complicated, but now I am writing it down, it seems even more complex hahaha... Well, I am now left wondering how to resolved it. It is relatively easy to cut down on greens, but I am also trying to get over back injury and I want to make sure my body is supplied with essential minerals, hmmmm. EnzymeRich's comment on buckwheat photosensitive reactions in people who eat lots of buckwheat greens is interesting. For it seems that at least I am not the only person in the world who gets phototoxic reactions from eating a raw food diet. Suggesting that maybe the problem of photosensitivity is not specifically due to any weakened body detox mechanisms of my body, but may simply be due to too high an intake of green foods? It is very hard to know which is what. But at least it is helpful to know I am not the only person who suffers photosensitive reactions. I think the picture is getting a little clearer now, so thanks again for your reply :) Greg - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Fri, 28 Jan 2000 14:59:12 +0800 From: Greg Woolley Subject: Re: Skin soreness and photosensitivity EnzymeRich wrote: > > Hi Greg, > > The "tingles"-skin burning easily from sun exposure and a numbness in the > hands accompanied by exaggerated pain if you bang your hand, etc seems to be > common among most people who eat too many buckwheat greens. It was common > among staff and guests at Ann Wigmore's retreat when I worked there. It > seemed like you couldn't eat (chew) enough to cause it, but when you juiced > it or put large amounts in the blender you exceeded your tolerance level and > these strange symptoms appeared. I haven't experienced it or heard of it > with any other greens, but I did get the tingles myself along with most > others from buckwheat. Do you eat buckwheat greens? > > EnzymeRich > ---------- Hello EnzymeRich, thanks for your reply. Ah-ha! Yes, bBuckwheat greens is one of the foods that is known to cause photosensitivity. Let me see if I can find the reference:- "Fagopyrum esculentum Buckwheat This species is widely cultivated especially in North America. The plant is used for green fodder and provides good honey. The seeds are used to make flour. Fagopyrism is a form of primary photosensitivity which occurs in animals that ingest the young flowers and the seeds. Pigments with an absorption band about 590nm are responsible for photosensitisation (Watt and Breyer-Brandwijk 1962, Kingsbury 1964). Fagopyrin and related fluorescent chemicals are related to those of Hypericum (Bigger 1959). Buckwheat has been reported to cause contact irritation of the skin (Watt and Breyer-Brandwijk 1962, Meunscher 1951). Photosensitivity has been reported to occur in humans who ingest buckwheat (Pammel 1911, Bruce 1927, Sheard et al. 1928, Mathews 1937, Muenscher 1951, Behl et al. 1966). Buckwheat can produce Type I hypersensitivity reactions (Blumstein 1935). According to Blumstein (1935) and Blum (1941) most, if not all, cases of buckwheat poisoning in man are not examples of photosensitisation but are allergic reactions. Hjorth (1968) recorded one positive patch test reaction to the plant and negative reactions in five cases. Using the method of Daniels (1965), the seeds of F. esculentum, both with the husk on and dehusked, did not produce psoralen-type phototoxicity for Candida albicans (Mitchell 1972, unpublished observation). Fagopyrism has also been attributed to ingestion of Polygonum (Mathews 1937)". http://bodd.cf.ac.uk/BotDermFolder/BotDermP/POLYGO.html Photosensitization Dermatitis (There are two basic types) a) Photo-toxic Photosensitization Dermatitis-Phototoxicity is not very common in humans whereas in domestic food animals it is the most common cutaneous toxic response. Phototoxic photosensitivity occurs when a photosensitizer is present in the body and only after exposure to sunlight. The signs are sunburn like reactions especially in non-pigmented areas. Swelling and blistering (big head in sheep) may be severe enough to cause large denuded areas which are susceptible to secondary infection. In ruminants two types are seen, direct and indirect. Direct photosensitization occurs when the chemical substance is directly responsible for causing the reaction following activation by sunlight. Examples of direct photosensitizers are phenothiazines, TTC's, Klamath weed (Hypericum perforatum), which contains hypericin; Smart weed; (Polygonum); Buckwheat (Fogopyrum); Spring parsley (Cymopterus watsoni); and Bishops weed (Ammi majus). Indirect phototoxic photosensitization in ruminants is always associated with liver damage. In ruminants one of the breakdown products of chlorophyll is phylloerythrin, a photodynamic agent activated by sunlight. Usually the healthy liver detoxifies and excretes absorbed phylloerythrin before it reaches the general circulation because all the blood from the intestines passes through the liver before it goes to the heart. If the liver is damaged sufficiently, enough phylloerythrin may reach the general circulation to cause photosensitization upon exposure to sunlight. The ultraviolet rays in sunlight activate the phylloerythrin to a product that causes damage to the skin. http://ace.orst.edu/info/extoxnet/newsletters/n31_82.htm - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Fri, 28 Jan 2000 03:22:49 -0500 From: Bob Avery Subject: Re: Kale induced haemolytic anemia Greg, >The sulfur content in mgs/per 100 grms of:- > > Kale - 8600 mgs > Watercress - 5390 mgs > Brussels Sprouts - 3530 mgs > Common Cabbage - 1710 mgs > Spinach - 1245 mgs Thank you, Greg. You can insert Broccoli 1200 mgs right here. > Celery - 650 mgs > Carrot - 445 mgs > Celery - 650 mgs > Turnip Greens - 438 mgs > Watermelon - 210 mgs > Apple - 201 mgs > Grapes - 150 mgs > Banana - 120 mgs > Beet - 50 mgs > Brown rice - 10 mgs > White rice - 3 mgs Where does lettuce come in? What about seaweeds? >here is some info and links to kale (and other brassica) induced >Haemolytic anaemia. > >cystine sulphoxide, diminishing the availability of copper and raising >the glucosinolate content of the plant". Interesting. A recent hair analysis showed my copper levels to be lower than normal. A blood test last spring showed RBC on the low side of normal. Too much broccoli? >and it could well be a drain on the alkaline minerals reserves such as calcium from >the bones, as the My calcium levels are normal in the hair, but strangely lower than a year ago, even though nearly every other beneficial mineral had increased. (Lithium also showed a slight decrease.) >Many health professionals do not even seem to know that kale is high in >sulfur content, let alone know the effects that this sulfur has on the body! Not surprising -- most health professionals are really disease professionals, (:-( >My question is, how is the body going to neutralize all that acidic >sulfur? ANS:- It has to neutralize it with alkaline elements within the >body. Well, kale and all greens also contain large amounts of alkaline calcium, magnesium, and other alkaline minerals. In total, they have an alkaline ash. But you have definitely given me some food for thought -- only hours after I just bought an 18/lb case of broccoli that was on sale at Whole Foods Market! Anyone else know anything about this? Have you read up on alfalfa, Greg? I hear it's got some bad news canavanine. >Bob however seems to ingest quite a lot of greens without any adverse >reactions. Maybe he can volunteer more detail about his intake? Well, I don't juice them, but eating 4 lbs or more/day is not unusual. Maybe I'm an accident waiting to happen? Or maybe my biannual 2-weeks-or-so-each fasts are offering protection. >I am also trying to get over back injury and I want >to make sure my body is supplied with essential minerals, hmmmm. Most people's bodies have a large storehouse of essential minerals that stand them in good stead when they fast. Fasting is the fastest way to heal just about anything. Bob Avery (RWAvery@vegetarians.com) ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Fri, 28 Jan 2000 07:07:14 EST From: Oysters476@aol.com Subject: Re: food co-op hi, i know there used to be the east 4th st co-op, sorry i don't have the number. if you call the 6th st community center, they can tell you about their CSA, which i belonged to before i moved out of the city, and they can give you the number for 4th street (or 5th st ?!?!?). good luck. 212-677-1863 - -celia - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Fri, 28 Jan 2000 22:30:25 +0800 From: Greg Woolley Subject: Re: Kale induced haemolytic anemia Bob Avery wrote: > > Greg, > > >The sulfur content in mgs/per 100 grms of:- > > > > Kale - 8600 mgs > > Watercress - 5390 mgs > > Brussels Sprouts - 3530 mgs > > Common Cabbage - 1710 mgs > > Spinach - 1245 mgs > > Thank you, Greg. You can insert Broccoli 1200 mgs right here. > > Celery - 650 mgs > > Carrot - 445 mgs > > Celery - 650 mgs > > Turnip Greens - 438 mgs > > Watermelon - 210 mgs > > Apple - 201 mgs > > Grapes - 150 mgs > > Banana - 120 mgs > > Beet - 50 mgs > > Brown rice - 10 mgs > > White rice - 3 mgs > > Where does lettuce come in? Lettuce Cos - 690 mgs lettue Iceburg - 687 mgs Lettuce Boston - 580 mgs > What about seaweeds? Kelp - 930 mgs No other seaweeds listed > >here is some info and links to kale (and other brassica) induced > >Haemolytic anaemia. > > > >cystine sulphoxide, diminishing the availability of copper and raising > >the glucosinolate content of the plant". > > Interesting. A recent hair analysis showed my copper levels to be lower > than normal. A blood test last spring showed RBC on the low side of > normal. Too much broccoli? I agree, that is interesting. Yes, maybe the broccoli and kale is involved in these low counts. Worth experimenting and reducing your intake for while and have some more tests done. > >and it could well be a drain on the alkaline minerals reserves such as > calcium from > >the bones, as the > > My calcium levels are normal in the hair, but strangely lower than a year > ago, even though nearly every other beneficial mineral had increased. That is interesting, especially since it appears your intake of calcium rich vegetable and green leaf is high. Don't know if you remember an earlier posting of mine, but after eating mainly fruit diet for a few years I ended up with osteopenia, ie very close to osteoporosis... fractured 4 ribs for no good reason and my hip and lumbar spine bone density was very low... scary!!! Supplemented my diet with calcium citrate supplements and within a 2 year period my bone density has increased dramatically... can't say for sure the exact reason for the loss and the gain because I changed and experimented a lot with my diet during those periods, but it showed me that if things aren't right in the diet, then loss of bone density is a real possibility. It also showed that calcium supplements do get metabolized and subsequently made into bone. Since your diet is high in calcium rich vegetables yet your hair calcium level is lower, it maybe worth checking your bone density to be on the safe side. From memory, when I had my Bone Densitometry Scans done, the leaflet said that level of radiation for the scan, was less that what you normally receive just being on this planet for 24 hours. Not 100% sure on this figure, but worth checking it and if the radiation figure is really that low, then having a Bone Densitometry Scan would do no harm and could be reassuring to know what is going on at your skeletal level. > (Lithium also showed a slight decrease.) > >Many health professionals do not even seem to know that kale is high in > >sulfur content, let alone know the effects that this sulfur has on the > body! > > Not surprising -- most health professionals are really disease > professionals, (:-( > > >My question is, how is the body going to neutralize all that acidic > >sulfur? ANS:- It has to neutralize it with alkaline elements within the > >body. > > Well, kale and all greens also contain large amounts of alkaline calcium, > magnesium, and other alkaline minerals. In total, they have an alkaline > ash. Yes I have seen the figures too which show the net ash is alkaline. But I still have my doubts on the effects of ingesting so much sulfur. Also consider this, just say you eat 200 gms of kale a day. The amount of the acidic sulfur ingested would be around 7.2 grams. Yet the amount of alkaline calcium would only be 500 mgs and the amount of alkaline potassium would only be 760 mgs and the amount of alkaline magnesium would only be 74 mg, the amount of alkaline sodium would only be 75 and the amount of alkaline iron would only be 2.7 mgs, giving a grand total of 1.4117 grams of alkaline elements. So even after taking into account all these alkaline elements in the kale, they still fall far short of the whopping 7.2 GRAMS of acidic sulfur. So I wonder how the body is going to balance and neutralize that huge amount of acidic sulfur and take it safely out of the body. I am very wary of having so much sulfur in my body. > But you have definitely given me some food for thought -- only hours > after I just bought an 18/lb case of broccoli that was on sale at Whole > Foods Market! Sorry about that lol, well I will be compassionate about this and suggest you eat the broccoli first and then after maybe think about changing your diet for while for comparison and observe the effects. > > Anyone else know anything about this? > > Have you read up on alfalfa, Greg? I hear it's got some bad news > canavanine. Yep I have actually, mainly searching for photosensitivity and guess what? Alfalfa is well known to cause photosensitivity in grazing animals. Also the phytoestrogens in alfalfa are strong enough, that if alfalfa is grazed too much, female animals can lose their fertility or have pregnancy problems. I have read a bit on canavanine but I forget. I dont' think it is in the green matter, but is only in the bean and the bean sprouts, but am not 100% sure on this. > > >Bob however seems to ingest quite a lot of greens without any adverse > >reactions. Maybe he can volunteer more detail about his intake? > > Well, I don't juice them, but eating 4 lbs or more/day is not unusual. Hmmm, well that amout sounds nice and healthy if your body is handling it okay, I have been thinking to myself that you seem to be doing marvelously well with your raw food diet. I guess the signs I look for in my own body are redness of my skin, or redness on the soles of my feet, or any sign of skin or tissue irritation. If your skin is peaceful and feels nice to your sense of touch and if the sun feels pleasant and soothing but not harsh on your skin, if the soles of your feet are healthy fleshy color and not reddish and irritated looking, then I think that this is a very positive indication. But your low blood cell count does seem to fit in with the anemia effects of brassica toxicity, so the broccoli and kale could possibly be responsible for this. > Maybe I'm an accident waiting to happen? Hahaha, I am not in a position to judge whether you are an accident waiting to happen or not, lol, but am interested to hear more feedback from you if you decide toscrutinize your body some more and look for any negative reactions and/or have some more tests done, including bone densitometry scan if you decide to. > Or maybe my biannual 2-weeks-or-so-each fasts are offering protection. Could well be, I know that the fasting I have done has impressed me immensely. The power of fasting is quite an amazing thing. The body has great ability to regenerate and repair iteself during fasting. >I am also trying to get over back injury and I want > >to make sure my body is supplied with essential minerals, hmmmm. > > Most people's bodies have a large storehouse of essential minerals that > stand them in good stead when they fast. Fasting is the fastest way to > heal just about anything. Yep I agree, but unfortunately my back injury has not responded much at all to fasting. Everything else in my body improves amazingly, but my injury seems unaffected. Also the pain gets heaps worse during fasting as my body becomes very sensitive. Sigh... But for detoxifying and for improving liver and organ function and increasing sensitivity of sensory organs and nervous system, fasting works quite dramatically. So yes I am big fan of fasting too, but I only wish it would help my back. Greg - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Fri, 28 Jan 2000 06:30:55 -0800 From: barbara Cohen Subject: re:greenlife... juicing again - --------------317BDC5B6EEEE97D37274183 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit hi jim: you asked.... since we are all talking about the Power Green Juicer, I wanted to ask you or any one else about that tension screw-in part in the very front of the juicer where the pulp comes out. I have two of them. One is a purple color and the other is white. Unfortunately the instructions don't explain this feature. I was curious to know which spring tension I need to use for juicing fruits and veggies? And what is the normal tension that should be used to get the most and best juice? I hope I am making some sense here with my questions. that one purple 'screw-in' is for soft pulp type fruit - so that your juicer does not back up all that pulp!! it works for me... barbara irvine, CA - --------------317BDC5B6EEEE97D37274183 Content-Type: text/html; charset=us-ascii Content-Transfer-Encoding: 7bit  
hi jim:

you asked....

since we are all talking about the Power Green Juicer, I wanted to
ask you or any one else about that tension screw-in part in the very
front of the juicer where the pulp comes out.

I have two of them. One is a purple color and the other is white.
Unfortunately the instructions don't explain this feature.
I was curious to know which spring tension I need to use for
juicing fruits and veggies?  And what is the normal tension
that should be used to get the most and best juice? I hope I am
making some sense here with my questions.

that one purple 'screw-in' is for soft pulp type fruit - so that your juicer does not back up all that pulp!!

it works for me...

barbara
irvine, CA
  - --------------317BDC5B6EEEE97D37274183-- - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Fri, 28 Jan 2000 22:54:22 +0800 From: Greg Woolley Subject: The pros and cons of brassica vegetables All, http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?uid=7797181&form=6&db=m&Dopt=b "Food Chem Toxicol 1995 Jun;33(6):537-43 Bioactive organosulfur phytochemicals in Brassica oleracea vegetables--a review. Stoewsand GS Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva 14456, USA. Sulfur-containing phytochemicals of two different kinds are present in all Brassica oleracea (Cruciferae) vegetables (cabbage, broccoli, etc.). They are glucosinolates (previously called thioglucosides) and S-methyl cysteine sulfoxide. These compounds, which are derived in plant tissue by amino acid biosynthesis, show quite different toxicological effects and appear to possess anticarcinogenic properties. Glucosinolates have been extensively studied since the mid-nineteenth century. They are present in plant foods besides Brassica vegetables with especially high levels in a number of seed meals fed to livestock. About 100 different kinds of glucosinolates are known to exist in the plant kingdom, but only about 10 are present in Brassica. The first toxic effects of isothiocyanates and other hydrolytic products from glucosinolates that were identified were goitre and a general inhibition of iodine uptake by the thyroid. Numerous studies have indicated that the hydrolytic products of at least three glucosinolates, 4-methyl-sulfinylbutyl (glucoraphanin), 2-phenylethyl (gluconasturtiin) and 3-indolylmethyl (glucobrassicin), have anticarcinogenic activity. Indole-3-carbinol, a metabolite of glucobrassicin, has shown inhibitory effects in studies of human breast and ovarian cancers. Kale poisoning, or a severe haemolytic anaemia, was discovered in cattle in Europe in the 1930s, but its link with the hydrolytic product of S-methyl cysteine sulfoxide was only shown about 35 years later. S-methyl cysteine sulfoxide and its metabolite methyl methane thiosulfinate were shown to inhibit chemically-induced genotoxicity in mice. Thus, the cancer chemopreventive effects of Brassica vegetables that have been shown in human and animal studies may be due to the presence of both types of sulfur-containing phytochemicals (i.e. certain glucosinolates and S-methyl cysteine sulfoxide)". Greg - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Fri, 28 Jan 2000 10:59:39 EST From: NoGuile144@aol.com Subject: Back pain Hi Greg, You have mentioned of having back problems. I have learned from Charles Thomas - he has a health resort (Hot Springs in CA ?) where he goes into hydrotherapy, massage, drink lots of water. He has done marvelous thing with people that were suffering from skeleton problems, accidents. One man that had to sit in the bathtub all the time trying to survive -- he flew from Australia and in the month time no more pain of any kind. Regular doctors could not understand. Only thing Thomas does not do any juicing and is not 100% raw. In God's love, Peter - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Sat, 29 Jan 2000 00:48:01 +0800 From: Greg Woolley Subject: Re: Back pain NoGuile144@aol.com wrote: > > Hi Greg, > You have mentioned of having back problems. > I have learned from Charles Thomas - he has a health resort (Hot Springs in > CA ?) where he goes into hydrotherapy, massage, drink lots of water. He has > done marvelous thing with people that were suffering from skeleton problems, > accidents. One man that had to sit in the bathtub all the time trying to > survive -- he flew from Australia and in the month time no more pain of any > kind. Regular doctors could not understand. > Only thing Thomas does not do any juicing and is not 100% raw. > In God's love, Peter Thanks Peter, but it is big financial risk to spend so much money (even if I had it which I don't) for something that may or may not help. Earlier on I went to England and then to India seeking help, but nothing eventuated! I think I'll have to say "pass" on that, but thanks anyway. Greg - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ Date: Fri, 28 Jan 2000 09:26:57 -0800 From: Brent Subject: Re: Kale induced haemolytic anemia Bob, In regards to Broccolli and Kale, I would stay away from the Hybrid Stuff. The hybrid is very out of balance compared to the heirloom stuff. Take care Bob Avery wrote: > Greg, > > >The sulfur content in mgs/per 100 grms of:- > > > > Kale - 8600 mgs > > Watercress - 5390 mgs > > Brussels Sprouts - 3530 mgs > > Common Cabbage - 1710 mgs > > Spinach - 1245 mgs > > Thank you, Greg. You can insert Broccoli 1200 mgs right here. > > > Celery - 650 mgs > > Carrot - 445 mgs > > Celery - 650 mgs > > Turnip Greens - 438 mgs > > Watermelon - 210 mgs > > Apple - 201 mgs > > Grapes - 150 mgs > > Banana - 120 mgs > > Beet - 50 mgs > > Brown rice - 10 mgs > > White rice - 3 mgs > > Where does lettuce come in? What about seaweeds? > > >here is some info and links to kale (and other brassica) induced > >Haemolytic anaemia. > > > >cystine sulphoxide, diminishing the availability of copper and raising > >the glucosinolate content of the plant". > > Interesting. A recent hair analysis showed my copper levels to be lower > than normal. A blood test last spring showed RBC on the low side of > normal. Too much broccoli? > > >and it could well be a drain on the alkaline minerals reserves such as > calcium from > >the bones, as the > > My calcium levels are normal in the hair, but strangely lower than a year > ago, even though nearly every other beneficial mineral had increased. > (Lithium also showed a slight decrease.) > > >Many health professionals do not even seem to know that kale is high in > >sulfur content, let alone know the effects that this sulfur has on the > body! > > Not surprising -- most health professionals are really disease > professionals, (:-( > > >My question is, how is the body going to neutralize all that acidic > >sulfur? ANS:- It has to neutralize it with alkaline elements within the > >body. > > Well, kale and all greens also contain large amounts of alkaline calcium, > magnesium, and other alkaline minerals. In total, they have an alkaline > ash. > > But you have definitely given me some food for thought -- only hours > after I just bought an 18/lb case of broccoli that was on sale at Whole > Foods Market! > > Anyone else know anything about this? > > Have you read up on alfalfa, Greg? I hear it's got some bad news > canavanine. > > >Bob however seems to ingest quite a lot of greens without any adverse > >reactions. Maybe he can volunteer more detail about his intake? > > Well, I don't juice them, but eating 4 lbs or more/day is not unusual. > Maybe I'm an accident waiting to happen? > > Or maybe my biannual 2-weeks-or-so-each fasts are offering protection. > > >I am also trying to get over back injury and I want > >to make sure my body is supplied with essential minerals, hmmmm. > > Most people's bodies have a large storehouse of essential minerals that > stand them in good stead when they fast. Fasting is the fastest way to > heal just about anything. > > Bob Avery (RWAvery@vegetarians.com) > > ________________________________________________________________ > YOU'RE PAYING TOO MUCH FOR THE INTERNET! > Juno now offers FREE Internet Access! > Try it today - there's no risk! For your FREE software, visit: > http://dl.www.juno.com/get/tagj. > > --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html > subscriptions, problems, questions, mailto:attuner@bestweb.net - --- RAWLIFE- faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net ------------------------------ End of rawlife-digest V1 #159 ***************************** --- RAWLIFE-DIGEST - faq at http://www.rawtimes.com/rawlife.html subscriptions, problems, questions, mailto:attuner@bestweb.net