For Women Only: How Confused Are YOU?

FWOIt is often necessary to make a decision on the basis of knowledge sufficient for action but insufficient to satisfy the intellect.-Immanuel Kant-

The area of women’s health is highly controversial. We’re told that premenstrual syndrome and hypoglycemia are all in our heads, that there’s no way to prevent osteoporosis except by taking estrogen, and that menopausal symptoms are as inevitable as death and taxes.

During my years in practice I have seen hundreds of women eliminate premenstrual syndrome, arthritic pain, menopausal symptoms, fatigue, lose unwanted pounds and the list goes on. And those who have followed me for a while know that I was a total mess when I started my journey over 30-years ago – so believe me – I’ve been there and done most of it, and understand, for real!melissa-harris-perry-quotation

Nutrition is the health foundation not for the future – but for TODAY! It’s specific, sensible, possible to adopt into any lifestyle, and most important, it works. Clinical experience has shown it works not only on symptoms, but on the cause of health problems, which should be the goal. Specific nutrition that takes into account genetic makeup can bring specific results. We can’t generalize about a subject that varies from person to person, because contrary to advertising campaigns – we’re NOT one-size-fits-all.

In my practice I act as YOUR ‘Health Detective’ who must be thorough and look for bits of information that might not appear to be important. Sometimes they’re hidden, sometimes overlooked. My own search for good health has led me to this new personalized approach to what I believe proper healthcare should be in every healthcare office. Let me explain:

* You have specific vitamin and mineral requirements.

General nutrition is old nutrition. You’re not the same as everyone else, and your needs vary greatly. Find out what foods you need to restore your body to balance and maintain optimal good health.

WHRunning* You need to be able to digest the foods you eat.

Without proper digestion there can’t be complete absorption or utilization.

Poor digestion leaves you deficient in necessary nutrients and can either lead to health problems or prevent elimination of current problems.

* You do not need to take a lot of calcium.

You want the calcium you take to get where it’s needed. Hydrochloric acid (HCI) is required for calcium utilization, and magnesium helps move calcium into bones and other cells. If you are low in any mineral, it’s more likely to be magnesium than calcium. Without enough HCI and magnesium, calcium is likely to cause more problems than it can solve.

* You need some good fats in your diet.

Essential fatty acids (EFAs), found in healthy organic oils, omega 3s, etc. which are needed by all cells and are necessary for good health. To keep slim, some women are eliminating all fats from their diet. However, a low-fat diet should include good fats. Premenstrual syndrome and menstrual cramps are only two indicators that you may lack EFAs.images (1)

Of these mentioned areas, the calcium issue is undoubtedly the most startling and controversial. Doctors who use little nutrition in their practices and rely on older information learned in medical school will argue that you need more calcium. Those who read nutritionally oriented medical journals will be familiar with the approach described here. Because the calcium controversy affects most women, I have chosen to share this information as an example of how and why I practice this new way.

My individually designed HealthTest(©) profile determines deficiencies (using over 300 questions you answer). This is only one of many questionnaires and/or laboratory work-ups to help you reach your health goals. Again, we’re NOT a one-size-fits all society. We are as unique as our fingerprints and only when we understand how our unique body functions can a proper food and supplements program be designed to fit your individual needs. It’s a complicated process which I have made very easy for my patients to understand.

GOOD HEALTH IS BALANCE

With the contemporary mandate to be thin, many women have turned to diets that emphasize protein, fats, or vegetables, often to the exclusion of other foods. These diets forbid certain essential nutrients and throws our bodies nutritionally off balance. Most significant, perhaps, is the fact that these diets never teach us how to eat for our particular body needs. One popular diet based on food combining and large quantities of fruit resulted in massive sugar consumption.

While fruit is certainly wholesome and contains natural sugars, women with premenstrual syndrome, hypoglycemia, and allergies found that this diet caused such problems as dizziness, fatigue, bloating, and sore breasts. A great many found that their initial weight loss reversed when they returned to eating normally.

DianasForWomenOnlyAvatarGood health is an absence of disease and a state of balance.

Balance is found in food programs that contain a variety of whole foods, not a preponderance of one kind, such as many available advertised ‘DIE…ts”(TM) out today!.

Perhaps you can see more clearly now that no general diet can ever hope to give you what you need, and that no expert can generalize about nutrition and give you the specifics you must have to effect a major change in health. It’s important to understand your individual differences and to design a specific nutritional program that will take into consideration your age, genetic individuality, any existing health problems, and the nutritional needs unique to you as a woman. Your health concerns should not be something you wait to deal with, we all need to start thinking preventive healthcare!

Watch for my individualized At-Home interactive HealthTest© which just may be the greatest health tool and the beginning of you really start properly to – Plan for Tomorrow’s Good Health – TODAY!(Tm)

Dr. Rhonda

http://www.drhenry.com

Replace Canola Oil

bad canolaMost people thought canola oil should be healthy, but in fact canola oil is one of the worst foods available.

When you buy any alkaline cookbooks, you’ll never see canola oil in the ingredient list.  And there is a pretty good reason behind it.

The main reason why canola oil is not healthy is because the canola oil found in supermarkets has been heavily processed.  From the website of a canola oil manufacturer, whc-oils.com, they indicated that “The refining process involves degumming, neutralization, drying, bleaching, and deodorization.”  How tasty is this information?  Not!

And this is what really makes it unhealthy.canola-oil

This applies to the rest of the vegetable oils (sunflower oil, corn oil, soybean oil, cottonseed oil, safflower oil, flaxseed oil).

Due to heavy processing and refining, it creates a high level of instability in the previously beneficial fatty acids.  These molecules become extremely fragile, causing some of these vegetable oils to go rancid very easily, especially when exposed to heat.

what-are-free-radicalsAnd it’s not just when used for cooking that they’re exposed to heat.  When consumed, high temperatures inside the body are enough to cause fatty acids to oxidize, producing free radicals.

Try leaving canola oil out in the open for a week and you’ll notice that it turns rancid.

Having discuss all the bad things about canola oil, you still can use canola oil when it’s unprocessed.  Look for the organic or “cold pressed” canola oil when you do your shopping.

When the oil is cold pressed, it means that the oil is obtained through pressing and grinding fruit seeds with the use of heavy granite millstones or modern stainless steel presses, which are found in large commercial operations.

Otherwise it’s better to use other cooking oils.  So what should you use?antioxidants-and-free-radicals

 

    *      Extra virgin olive oil –

I don’t recommend cooking with this oil as it has low smoke point.  But it’s suitable as a salad dressing that will make your salad delicious.

   *       Coconut oil –

In my opinion, this is my favourite oil for cooking.  It has higher smoke point than olive oil and it tastes good too.  Besides cooking, it has plenty of other uses as well.

Hey we all like to eat, especially me, but just try to make a few changes, one a week or even a month will start to pay of sooner than you could imagine.  I know you’re worth it!  Do YOU??

Dr. Rhonda

Like anything else, you have to –

Plan for Tomorrow’s Good Health – TODAY!

 

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

69% of Olive Oils are Bad

Exposed: 69% of Olive Oils found to be tainted …   2 tips on how to buy the purest, healthiest, and most flavorful olive oils –

 

Olive-Oil-Olive-Oyl-FEATURE-img-260x260I bring you a warning today about a food that’s probably sitting in your kitchen cabinet right now – extra virgin olive oil.  And the worst type I want to warn you about is any bottle you’ve purchased recently in an American supermarket or gourmet store.

Problem is, you have no idea what’s in the bottle!  I think you’ll be as shocked as I was when you read these documented revelations:

Independent tests at the University of California, Davis, have discovered that 69% of all imported extra virgin olive oils tested are fake!Olive Oil

What’s worse, this revelation comes on the heels of widespread media reports of rampant fraud in the sale of extra virgin olive oil.

*       As revealed in The New York Times, “50% of the live oil sold in America is, to some degree, fraudulent.”  This includes many well-known and expensive brands.

*       “American grocery stores are awash im cheap, fake ,extra virgins,’ reports The Wall Street Journal.

    *      CBS News adds: “Consumers who think they’re buying one of the healthiest foods on the planet often get something very different.”

Never fight

Why is this happening?

With so many recent studies touting the health benefits of olive oil, sales are soaring worldwide.  Big money is involved, triggering widespread counterfeiting, diluting, and fraud among unscrupulous foreign producers who supply the mass market importers.

There’s good news – there are a few olive oils independently certified to be 100% pure extra virgin (the highest quality).  Check before you write your cheque!

Multivitamin Necessity!

 

“Don’t stop taking your multivitamin.”

multiV
That’s the simple advice offered by board-certified family practitioner David dr_brownstein_photoBrownstein, M.D. in the wake of heavily publicized recent studies that concluded a daily multivitamin doesn’t have health benefits.

Of course we are all smart enough to figure out who is paying for the research, because it’s hurting their bottom line.   But I have good news and that is that:

After carefully reviewing the studies, Dr. Brownstein, one of the nation’s top practitioners of holistic medicine, concluded that they aren’t worth the paper they’re printed on.

“I have been practicing medicine for more than 20 years, and I can assure you I have never seen a patient harmed by taking multivitamins,” says Dr. Brownstein.  “However, I have had many patients harmed from FDA-approved drugs.best-multivitamins-photo

“In the first place, one of the studies used a very low potency vitamins – so low that I don’t expect anyone would think that they could help anything.  Second, most of the multivitamins used I the studies were cheap synthetics, not natural vitamins.  Inexpensive vitamins are made with synthetics, and many of the substances are made from petrochemicals, which provide a sub optimal response and can even be dangerous.”

A study to determine the usefulness of multivitamins in cardiovascular disease was riddled with problems that made its findings useless, in Dr. Brownstein’s opinion.  “Half of the people stopped taking the vitamins during the study,” he said.  “That, in and of itself, negates it.  Even so, they still found an 11% decrease in cardiovascular risk – it just didn’t meet their criteria for statistics significance.”

Herbal_Balance_MultiVitamin_FactsThe recent studies supposedly debunking the value of multivitamins were released less than 2 weeks after a Harvard study showed a multivitamin combined with selenium slowed deterioration in AIDS patients.  In fact, the scientists labeled their results “groundbreaking,” adding that multivitamins could save a lot of lives at a small price.  Another 2012 Harvard study found that multivitamins reduced cancer risk in older men.

Although the best way to get the vitamins and minerals your body needs is through a healthy diet, the typical diet lacks essential nutrients, according to Dr. Brownstein, and of course you’ve heard me say this on my online radio shows and in articles.  “I check my patients for nutritional imbalances, and the vast majority of patients, both sick and well, have nutritional deficiencies.”  And that is absolutely true also in my practice and others of like mind.multivitamin

One of the answers is a daily multivitamin, but choosing the right one is essential.

“Not all multivitamins are created equal,” he says.  “There are many inferior vitamins.

 

“It’s bet to enlist the help of a healthcare practitioner who can guide you and test you and adjust your supplements depending on what you need.”  If you don’t want to visit me, just order my HealthTest© and you can easily complete your testing at home.  Check it out on my website:

shrink raphttp://www.drhenry.com.   We aren’t one-size-fits-all, so you must find out what your individual body needs are.

When looking for a good multivitamin, Dr. Brownstein suggests the following and I agree:

*       Choose a natural supplement that contains natural, bioidentical versions of nutrients.

*       Choose multivitamins that contain vitamin D3 – cholecalciferol.

The synthetic form of vitamin D is D2 or ergocalciferol – not good!

*       Be sure to choose vitamins containing natural vitamin B-12 – labeled as hydroxy-, methyl-, or adenosylcobalamin.

Synthetic vitamin B-12 is listed as cyanocobalamin.

This will not be an issue if you order my individualized HealthTest©, because not only will you find out where you are normal, low or very-low in each nutrients, but you will get a clear understanding of each deficiency, plus a list of foods in that category.

If that’s not enough – receive a personally designed food program based on the answers to the questions you submitted.  No counting calories, carbohydrates, fats, protein, fiber, etc., I do all that for you.  What could be easier?

My heart is to educate you, and give you proper health tools to help you, help yourselves.

Dr. Rhonda

Hoping that you’ve started to

Plan for Tomorrow’s Good Health – TODAY!

 

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

Trans Fats:

Going, going, but not gone!

 fat-pan

It has been 6 years since the FDA began requiring packaged foods to list trans fats on the label.  Though animal foods like butter contain tiny amounts of natural trans fats, most trans fats in our food supply are synthetic, created when unsaturated vegetable oils are partially hydrogenated.

This gives the oils a semi-solid consistency that’s more suitable for many processed foods.  Synthetic trans fats raise LDL (“bad”) cholesterol and have other adverse effects that increase the risk of heart attack and stroke.

In response to the labeling law, many manufacturers voluntarily reduced or eliminated partially hydrogenated oils – and thus trans fats – from their margarines, baked goods, snacks, and other foods.  Sone fast-food restaurants got rid of trans fats in French fries, while California and New York city banned artificial trans fats in restaurants altogether. cigs

Reassuringly, a 2010 study in the New England Journal of Medicine found that most reformulated foods do not contain higher levels of saturated fats, as feared.  Instead, food makers and restaurants have largely replaced partially hydrogenated oils with healthy unsaturated oils.

transfat

These government and industry steps seem to be paying off now.  According to a large study from the CDC in the Journal of the American Medical Association in February, blood levels of trans fats decreased nearly 60% between 2000 and 2009, thanks to the removal of trans fats from processed foods.  Such a dramatic drop in blood trans fats “should help lower the risk of cardiovascular disease,” says Dr. Hubert Vesper, the study’s lead author.

That’s good news, but don’t let down your guard.  Some supermarkets and restaurant foods still contain trans fats, sometimes at very high levels.  Here are some examples, cited by the Center for Science in the Public Interest:

*       Jolly Time Microwave Popcorn (some flavors) has 4 grams of trans fat per serving.

*       Marie Callender’s Lattice Apple Pie, 5 grams

*       Long John Silver’s Clam Strips, 7 grams

*       White Castle donuts, as much as 9 grams

Other companies cites include:

Celeste Pizza – Jimmy Dean – Pepperidge Farm – Giant – DiGiorno, and Betty Crocker.trans fat pie_chart

The American Heart Association advises that trans fats provide no more than 1% of your total daily calories (that’s less than 2 grams a day for someone eating 2,000 calories a day.)

Bottom Line:

 

Check nutrition labels for trans fats, but you have to read between the lines.  Because of a labeling loophole, manufacturers can say their products have 0 grams of trans fat if they contain less than 0.5 grams per serving.  That may not sound like a lot, but the numbers add up if you eat several servings.

trans fat labelTo avoid synthetic trans fats in packaged foods, make sure that partially hydrogenated oil is not in the ingredients list.  If you use margarine, soft (tub) margarines are much less likely to contain trans fats, or at least much less of then, than hard margarines.  Keep in mind that products that contain trans fats tend to be junk foods anyway, often high in calories, fat, and sodium.  Life becomes much easier when you eat organic.

How safe is your turkey ?

THE TURKEY STORY:

The turkey has graced holiday tables since the days of the Pilgrims.  A Thanksgiving dinner wouldn’t be complete  to  most of us without the delectable golden brown with its gravy and dressing.

This bird has become big business and a year-round bestseller.  Over 100 million a year are raised for their meat, about 170 times  the  estimated  population of wild turkeys.  Most of the turkeys are raised on big corporation turkey ranches because it has become economically unfeasible for the small rancher to survive.

Turkey ranchers differ somewhat in their methods of production and the selection of antibiotics and medicines  to be used.  Their first consideration is the approach, which will yield the biggest and most healthy bird with the least investment.  Only in this way can the venture be profitable.  Some ranchers report as little as 5 cents profit per bird, so production costs must be kept at a minimum.safe_turkey

Fortunately, birds of high quality are available.  As with so many foods, knowing the source is the key.

Consider for a moment all the various things that happen to turkeys before they reach our table.

The first step in raising turkeys is the breeder ranch where several  thousand  hens are kept strictly for the purpose of laying the eggs.

The hens are artificially inseminated every 2 weeks.  This process is used because  it increases the fertility rate and also because present day  birds are so large,  that mating is difficult and hazardous.

After the eggs are laid, they are carefully graded according to weight and sent on to the hatchery.  Here they are put into incubators for the 30-days which is necessary to hatch them.

The 1-day-old babies  are sent on to the breeder ranch  for a  growth period of 7 to 8 weeks.

From here they are ready to go to the processing plant, they are 21-28 weeks old.

While this procedure is quite standard, the differences arise in the antibiotics that are added to the feeds and the antibiotic injections that are given.

Turkeys are very susceptible to disease.  For this reason, many turkey ranchers add antibiotics to the feed just as a routine precaution, and give additional injections if diseases strike.Turkey bite

The main antibiotics added to the feed are Terramycin, Aureomycin and bacitracin.

For a continuous feeding program, they are allowed 20 grams per ton.  Larger amounts are allowed for short periods of time to combat disease.

Feeds containing these antibiotics are used by most ranchers.  However, a few still-existing smaller ranchers try to raise the turkeys without the continuous antibiotic use.

Disease prevention and control is not the only reason for the use of the antibiotics.  Scientists have discovered that animals grow faster when they are fed  antibiotics  along with their meals, so, many of the ranchers use feeds that have the added antibiotics as much for a growth stimulant as for a disease prevention.

Since the amount which can be added into the feed is limited by Government regulations, ranchers often counter the disease through the use of injections if the turkeys contract a disease.

.thanksgiving teethThe rancher is allowed to administer antibiotics directly  to the  birds  and  is  expected to abide by the regulations as labeled on the container.  Right – trust the farmer who is now a doctor!

Herein seems to lie the biggest problem in the turkey industry.

While an effort has been made to establish safety limits for the use of the drugs, there is not an adequate inspection.  One might conclude that we must place the ranchers on the “Honor System” where antibiotic injections are concerned.

Periodic checks are made of course, but it would be impossible  to  completely police the use of the drugs.    The  specifications on the containers indicate how much time must lapse after giving the injections before the turkey can be put on the consumer market.

Some ranchers inject the birds only if disease is a problem, other ranchers inject the birds as a matter of course at every stage of the growth period.

The turkey feed is planned carefully for nutritional content.  As one grower quipped,

BUSH-TURKEY“I watch my turkeys’ diet more closely than my own.”

The poults in their first week are fed a pre-starter feed which contains 28% protein.  The formula is changed 6 times during the growth process from the pre-starter feed to the fattening mash.   Always, prime consideration is given to the nutritional value of the feed.  Turkey ranchers know that  healthy, un-diseased birds are the only ones they can be sure to sell.

After the birds are sent to the poultry processing plant,  they are inspected by Federal inspectors.  If the inspection is done carefully, turkeys that are diseased or that have had antibiotics administered too near marketing time can be spotted.

The turkeys are opened up so the inspector can inspect the entrails as well as the turkey.  In this way, most diseases can be quickly spotted.  If there are enough inspectors, to inspect!

The Federal processing plants I checked with use no preservatives in their processing.  Any turkey that has been preserved will be labeled as such.  If they’re not labeled, they have been killed, inspected, chilled and sold as fresh birds, or frozen and sold as frozen.

poisonturkeyThe only question one might raise in regard to the raising and processing of turkeys is in the use of the drugs.  Since every turkey sold for meat can’t be first sent to a lab for analysis, it’s a matter of obvious concern.

Check your source and find a turkey rancher who limits the use of antibiotics to the pre-starter feed.  This is given for just the first week of the turkey’s life and should leave no traces in the meat of the bird.

Better yet, you may be fortunate enough to locate a rancher who specializes in organically raised birds which will be fed carefully, and NOT be given antibiotics at all.  That would assure a happy holiday dinner and further help prevent human reactions.

Purchasing antibiotic and hormone free turkeys are available at most larger grocery  chains or you may go  to any Kosher butcher and be assured that you are getting a safe turkey.

I guess this isn’t the happiest news you’ve received today, but I feel responsible to keep you aware of what’s going on in the health industry, and, turkey can be a great food, that is, if it’s organic, otherwise, you take your chances.   All aside, make this a special time with those you love.

This is the season when we meet up, happily, or unhappily with family – so, plan for events properly – watch the junk – drink lots of clean water – get your rest – and realize that what is important is that you made it to another day to be thankful.   My love to you all!

Dr. Rhonda

Temporary website:   www.drhenry.com

Email inquiries:          contact@drhenry.com

Las Vegas Office:       702-269-8120 for appointment, or….

http://www.drhenry.com.

FDA TO BAN TRANS FATS

Retro TV CommercialTrans fats – great for shelf life and for boiling French fries but horrible for  Heart Health– will be banned by the Food and Drug Administration – Finally!

The unhealthy partially hydrogenated oils had been subject of labeling since 2006.  This act alone led to a significant decrease in consumption of trans fats as food manufacturers sought healthier options.  In 2003, the average American intake of trans fats was 4.6 grams per day, according to the FDA, and that number has fallen to about 1 gram per day in 2012.

But trans fats still exist in some processed foods, from baked goods to microwave popcorn, frozen pizza to ready-to-use frosting.  Trans fats also naturally occur in a few foods, such as some meats, and there they will remain.

The Center for Disease Control and Prevention estimated that a further reduction of trans fat in the food supply can prevent an additional fat-label7,000 deaths from heart disease each year and up to 20,000 heart attacks each year.

Because the mere labeling of trans fats has led food makers to shy away from using it, the biotech industry has taken the hint and put up tens of millions of dollars to oppose labeling of GMO ingredients,.  That strategy has paid off as initiatives in California in 2012 and in Washington state this week both failed to win approval by voters.

The official regulatory death knell was made possible through the GRAS process – trans fats, the agency has declared, are no longer Generally Recognized As Safe.

Heart attack“FDA can act when it believes an ingredient is, in fact, not GRAS.  And that’s what the agency’s preliminary determination is doing now with partially hydrogenated oils,” the agency noted in its statement on Friday, November 8th, 2013.”  A Federal Register notice was published in Nov. 7, 2013, announcing the preliminary determination that PHOs (partially hydrogenated oils) are not GRAS, which includes the opening of a 60-day public comment period.

“If FDA makes a final determination that PHOs are not GRAS, the agency and food industry would have to figure out a way to phase out the use of PHOs over time.  To help address this concern in an appropriate manner, the Federal Register notice calls for comment on how long it would take the food industry to phase out its use of PHOs.”

transfatlabel

Studies into the cholesterol-altering properties of trans fats began at the University of Maastricht in Netherlands in 1990.  In a series of studies until 2003, researchers discovered that coronary heart disease risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids.  The largest reduction was seen with unhydrogenated oils, such as canola, soybean and olive oils.  These studies helped change the scientific and regulatory consensus on trans fats over the course of 2 decades.

nutrition-labelThe trans fats story has been a rare opportunity for food processors to develop and market nutritionally advanced oils.  The key to successful launches has been to maintain both hydrogenation’s ability to extend product shelf life by reducing oxidation as well as its superior structural functionality in finished baked goods.  At the same time, new oils had to eliminate trans fats’ untoward cardiovascular health effects.  As the cost for these oils is as much as double compared to hydrogenated trans fats, expense has also a consideration.

But food science marches on, and consumers have not even noticed the elimination of trans fats in the diet.

APPETITE REGULATOR:

Thylakoids in Leafy Greens May Help Regulate Appetite:

Everyone knows that spinach and other leafy greens are packed with important nutrients.  What’s less known is that these veggies come with built-in appetite regulators.

Swedish researchers have discovered that thylakoids – the membrane-enclosed photosynthetic “pouches” inside the chloroplasts of green leaves – trigger satiety signals in humans.  In essence, thylakolids are a naturally occurring appetite suppressant that can help people regulated food intake, prevent weight gain, and promote weight loss.Appetite

Thylakoids are the most abundant biological structures on earth.  They’re comprised primarily of galactolipids, and are found inside the chloroplasts of all green leaves as well as all forms of cyanobacteria.  They constitute the primary site of the light-dependent reactions of photosynthesis.

In turns out that when animals, including humans, eat leafy greens, the thylakoids in the plant material delay digestion by binding to lipids, thus slowing the ability of pancreatic lipase and co-lipase to hydrolyse that fats.  Thylakoids also trigger the release of cholecystokinin, a key signal of satiety.

Appetite 2Apolipoprotein E-deficient mice fed a high-fat diet containing 41% of fat showed marked increases in cholecystokinin when their diets also included high-levels of thylakoids for 100 days.  Compared with a group of control animals, the thylakoid-fed mice ate less, gained less weight, and showed lower serum glucose, triglyceride and free fatty acid levels.  How exciting is this?

This was the good news.  The bad news – this can be formulated in capsules, powders, and ready-made nutritional shakes.  However, it’s not yet available in the United States.  There is a company that is trying to establish and market a thylakoid supplement.  You know I’ll keep you up-to-date.

Dr. Rhonda

Label GMOs!

america-wants-gmos-labeled_502916cac083d

gmo-food-pesticidesWe’re at a tipping point in the fight to label GMOs and prevent the
overuse of their toxic herbicides. We need you to join us in the march
to victory!

gmo food
View and share our new video Demon
Weeds!
 It’s the story of glyphosate-resistant weeds, a GMO
herbicide, and the negative effects on the environment and human health.

cartoon_fda_gmoIt’s more important than ever for you to take action! Increased use
of GMO crops is causing the herbicide glyphosate (an ingredient in
Monsanto’s Roundup) to be used in massive amounts. ANH-USA’s newest
report shows that increased use of glyphosate can damage our
environment, our economy, the livelihood of American farmers,
and especially our health.

 

Rat-Tumor-Monsanto-GMO-Cancer-Study-3-WideYou deserve to know what’s in your food, and what kind of farming
practices your purchases support.

Take action now!

  • View and share our new video Demon
    Weeds!

  • Visit www.ANH-USA.org/gmo to
    take action and view our reports. They will give you the real
    information about GMOs you deserve.

GMO-bill

Please take action today—there’s no time to lose.  Our health depends on
it. 

80 percent GMO

Tell your elected officals remove
this GMO herbicide!

Allergies

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Sign up for important updates!

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FRIENDLY BACTERIA:

Bugs day out

Ingesting friendly bacteria, which helps benefit systemic flora balance, can also improve serum lipid markers as well, including cholesterol and triglycerides.

Products on the market that I would recommend include:                                       

  • #1015    Probiotic Broad Spectrum
  • #998       Probiotic MPF
  • #1026    Probiotic Chewable for Kids

Contact me at  contact@drhenry.com if you would like more information