Do You Want To Preserve Yourself?

I WANT TO CHANGE YOUR PARADIGM AS IT RELATES TO GERMS.  So, I asked “Do You Want To Preserve Yourself?” Let me rephrase the question.  Which state do you imagine is healthier,  being nearly bacteria free or having nearly 10 times as many Frightened Germsbacteria filling your body as you own cells?  At first glance the answer seems to be “bacteria free”; at least you would want this state if you follow the Western Medical Model  of using antibiotics to kill off “too” many bacteria.

A close friend recently had to start taking a medication for high blood pressure (at least until he loses weight).  This caused a side effect which was constipation   I told him to take probiotics (the bacteria similar to that in yogurt).  That helped.  He noted however that each time he had pickled fish for lunch,  the next day he was constipated again.  I looked at the pickled fish bottle and noted it had preservatives in it.  I then asked him the question I posed to you above.  Knowing me,  he choose to have more not less bacteria and that is the correct answer!  You see, even the supposedly small dose of preservatives in the pickled fish (Herring) was acting as an antibiotic in his gut and killing off the bacteria he needed for proper digestion.  The blood pressure pill just made it more apparent.  He did not believe me, so he tried it several times. Guess what?  He now reads Every Bottle and Every Package to see if the item has preservatives and if it does he will not buy it!

I would like to encourage you to watch the video below (its short) which will clarify this text and also explain why you don’t want to use soap that kills bacteria on your skin (unless exposed to serious disease)!

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About Janr Ssor

Author, doctors, inventor of holistic eye care, programmer, community activist, network organizer, public speaker, salesman, Marketing specialist, Musician, ...lives outside the box.
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3 Responses to Do You Want To Preserve Yourself?

  1. janrssor says:

    A COMMENT ON MY OWN TEXT: The Importance of Vitamin K2 for Heart Health (from Dr Joseph Mercola)

    There’s another important contributor to a healthy vascular system and that’s vitamin K2, which is responsible for the integration of calcium into arterial plaque caused by oxidized LDL particles. It’s critical for keeping your arteries squeaky clean, and works in conjunction with a number of other nutrients, most important of which are vitamin D, calcium and magnesium.

    Vitamin K2 is found primarily in *FERMENTED* foods and animal fats. The best sources of it that most people consume are egg yolks and cheese, especially hard cheeses.

    “We have epidemiological evidence that the more vitamin K2 people eat – but not K1 – the lower their risk of heart disease, and the lower their risk of calcification of the heart valves,” Dr. Masterjohn says. “We also have a lot of evidence from animal experiments showing that vitamin K2 is important in protecting against calcification of the blood vessels in general.

    Calcification basically occurs in two ways in the blood vessels, and both of them we need vitamin K to protect against. In both cases, wherever we find the calcification, we find defective matrix Gla protein or MGP. MGP is a vitamin K-dependent protein responsible for protecting blood vessels and other soft tissues from calcification. If vitamin K is not present in sufficient quantities in the diet, it cannot activate MGP, so MGP is defective and MGP therefore cannot protect against calcification of the blood vessels, heart valves, and all their soft tissues.

    It seems from the evidence that we have that insufficient intake of vitamin K2 leads to greater calcification in atherosclerosis and greater medial calcification, which in turn increases the risk for heart disease. This is particularly ironic, because in most people’s diet, the best sources are eggs and cheese, which are high in cholesterol, which we’re told to avoid.”

    According to Dr. Masterjohn, animal studies have shown you can likely reverse arterial calcification with high doses of vitamin K2. This would not surprise me in the least, especially if you also optimize other nutritional variables that we know tend to normalize your cholesterol profiles, such as increasing consumption of healthful fats and restricting your intake of vegetable oils.

    Are You Getting Enough Vitamin K2 to Protect Your Heart?

    The optimal amounts of vitamin K2 are still under investigation, but it seems likely that 180 to 200 micrograms of vitamin K2 should be enough to activate your body’s K2-dependent proteins to shuttle the calcium where it needs to be, and remove it from the places where it shouldn’t.

    As I’ve discussed on numerous occasions, vitamin D is a critical nutrient for optimal health and is best obtained from sun exposure or a safe tanning bed. However, many are taking oral vitamin D, which can actually be problematic unless you’re also getting sufficient amounts of vitamin K2. In fact, this is a really crucial point that has not been emphasized enough in the past: If you opt for oral vitamin D, you need to also consume in your food or take supplemental vitamin K2.

    Why?

    Because when you take vitamin D, your body creates more vitamin K2-dependent proteins — the proteins that help move the calcium around in your body. But you need vitamin K2 to activate those proteins. If they’re not activated, the calcium in your body will not be properly distributed and can lead to weaker bones and hardened arteries.

    In short, vitamin K2 ensures the calcium is deposited and removed from the appropriate areas. By taking vitamin D, you’re creating an increased demand for K2. And vitamin D and K2 work together to strengthen your bones and improve your heart health.

    My favorite source of vitamin K2 is *FERMENTED* vegetables made with a special starter culture designed to cultivate vitamin K2-producing bacteria. We recently had samples of high-quality fermented organic vegetables made with our specific starter culture tested, and were shocked to discover that not only does a typical serving of about two to three ounces contain about 10 trillion beneficial bacteria, but it also contained 500 mcg of vitamin K2.

    Please note that not every strain of bacteria makes K2. For example, most yogurts have almost no vitamin K2. Certain types of cheeses are very high in K2, and others are not. It really depends on the specific bacteria. You can’t assume that any fermented food will be high in K2, but some fermented foods are very high in K2, such as natto.

    JANR’S NOTE: I am going to bet that if you ferment you food with the natural bacteria that is on them from healthy organic soil, you will get the K2 you need. On the other hand, you can look for starter cultures that promise more!

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