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March 31 – April 6, 2011

Health B3

The Epoch Times

Homeopathic Stories: Ledum Seeing What By WILLIAM F. MCCOY, M.D. Epoch Times Sta

LEDUM: The most important homeopathic remedy for puncture wounds. nfc. a. m. lindman, bing images

Ledum palustre, marsh tea, is a owering plant. In North America, it is found in Canada and Alaska. It is one of the most important homeopathic remedies for puncture wounds. Tetanus, a dreaded disease caused by Clostridium tetani, was a serious problem in the past. Descombey developed tetanus toxoid vaccine in 1924. The use of tetanus toxoid during World War II was credited with the very low rate of tetanus associated with battle-related injuries. Before the introduction of tetanus toxoid vaccine, homeopathic physicians had successfully prevented tetanus by using the homeopathic remedy Ledum. James Tyler Kent, M.D., writes in the “Lectures of Homeopathic Materia Medicaâ€? (1904): “The horse sometimes steps on a nail. If that nail goes through and strikes the margin of the coďŹƒn bone, tetanus will follow. It is known to be almost sure death. Put Ledum on the tongue of that horse and there will not be any trouble for it prevents such conditions.â€? Since most people today were vaccinated against tetanus when they were young and have booster shots about every 10 years, the demand for Ledum for tetanus prophylaxis is small. However, those parents who choose to avoid having their children vaccinated have the option of considering Ledum for tetanus prophylaxis if one of their unvaccinated children experiences a puncture wound. Another use of Ledum is for insect bites. Patients treated with Ledum after having been stung by an insect commonly report that the treatment results

in rapid relief of the discomfort the sting. Ledum is also indicated if a person is experiencing arthritic pain that is accompanied by restlessness and is diminished by cold applications or immersing the limb in ice water. Perhaps the most commonly used current indication for Ledum is in the treatment of Lyme disease in animals and humans. A homeopathic vet who treats pets all over the country told me that, in his experience, Ledum is the most commonly indicated homeopathic remedy in the treatment of pets with Lyme disease. More than 10 years ago, my wife had Lyme disease three times and I had it twice. For both of us, Ledum was the indicated remedy. After taking Ledum, our symptoms were gone, and we have had no recurrences since. Some of the interesting symptoms we experienced were the inability to ďŹ nd a comfortable position while trying to sleep, the inability to sleep due to pain, and a partial paralysis of the limbs. While Ledum is not the only homeopathic remedy indicated for Lyme disease, it is probably the most commonly indicated remedy. In this homeopathic physician’s experience, Ledum can make the symptoms disappear in patients with blood-test-documented Lyme disease and can make the Lyme blood-test results go from positive to negative. Of course, this only occurs in those patients for whom Ledum is indicated. Ledum will not work where another homeopathic remedy is indicated instead. Please consult your physician before starting any form of treatment.

Fifth International Conference for Food Safety By SALLY FALLON MORELL, M.A., & MARY G. ENIG, PH.D. The Weston A. Price Foundation

Kim Schuette, our San Diego chapter leader, attended a meeting of industry microbiologists and corporate food-safety experts in Redondo Beach, Calif., on Nov. 2 and 3. The ďŹ rst speaker was food-safety lawyer William Marler, who called for more government surveillance, more cooperation between government agencies, training and certiďŹ cation for food-safety handlers, stier license requirements, increased inspections, reform of government agencies, and better food tracing technology to make industrial food safe for consumers. In short, he called for more expensive bureaucracy to make industrial food safe. One interesting suggestion was to require vaccination of all food handlers. Vijay Juneja, Ph.D., summarized the major existing technologies for food preservations. These include reduction in temperature; reduction of water activity; reduction in pH; removal of oxygen; modiďŹ ed atmosphere packaging; and addition of preservatives. Pasteurization and sterilization inactivate microorganisms by heating; aseptic processing and packaging restrict access of microorganisms to food. “New and emerging technologiesâ€? for food

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preservation include antimicrobials and microbial products. This would include the ancient technique of lacto-preservation, which lowers pH. Physical food preservation technologies include irradiation, high hydrostatic pressure, electrical methods, and ultrasound. The latter leads to the question: If ultrasound can preserve our food, what does it do to the fetus when used to determine the condition and sex before birth? William Hallman, Ph.D., a psychologist from Rutger’s Department of Human Ecology, summed up the corporate attitude toward consumers who want local, organic, natural, safe, exotic, blemish-free food year round with two words: “Good luck.â€? He bemoaned the “romanticâ€? interest in agriculture versus the reality of industrial processing and CAFOs (concentrated animal feeding operations), which, he said, “make interesting pictures for the media.â€? One speaker singled out prepared but not-readyto-eat foods (NRTE) such as potpies as especially dangerous because these foods are often microwaved and not thoroughly cooked. “Thermal imaging has shown great variability in microwave heating, and we have to assume the consumer is not going to do the right thing,â€? he said. Dong-Hyun Kiang, associate professor, Washington State University, noted that FDA is looking into using UV radiation for “cleaning pasteurized milk.â€? He then made a telling admission: “A concern is that this may become a sole method.â€? In other words, small farmers may use the low-cost, gentle UV radiation to treat milk and then sell it directly to the public. Interesting that the industry recognizes the fact that pasteurized milk is not always clean. Stan Bailey, a senior research scientist for the USDA served as a technical expert to the USDA negotiating team that secured agreements with Russia. The agreements led to $350 million a year in exports by the U.S. poultry industry. According to Bailey, the precipitous drop in consumer conďŹ dence over the last few years is actually due to the government doing its job in detecting food contamination and outbreaks: “The challenge is in educating the public as to the good job being done by the FDA.â€? Bailey noted the ubiquitous presence of

Is Not There By SYDNEY J. BUSH, PH.D., D.OPT.

We all know to look for the catch. Everyone knows that if it sounds too good to be true, it probably isn’t true. Promises make us skeptical and suspicious. The best lessons are learned the hard way. I remember being fearful in the early 1950s that TV would expose us to brainwashing. Subliminal advertising frightened many. A single frame that we did not realize we had seen, inserted into a ďŹ lm clip, could send us to buy a product. It was scary. Simultaneously, in the early 1950s, a new advertising campaign was starting. Nobody knew that it was going to last over 50 years. It has been improved, added to, approved by governments, and has brainwashed 90 percent of us into parting with far more than our money— our health! It has persuaded us to stop or reduce our consumption of favorite foods to adopt unusual foods and new medicines to prolong our lives. The latest are called statins. We were told that high cholesterol was bad and could cause heart attacks, and the level for normal cholesterol was lowered. Recently a sick woman of 50 asked me if she needed to take a statin, which had been forced on her by her doctor. She was experiencing the statin’s disagreeable side eects. Her latest cholesterol level was very low. A medicine for high cholesterol wasn’t needed! I wrote her doctor to tell him that her arteries were ďŹ ne on retinal photography, that vitamin C and vitamin E would dissolve her plaque without any side

eects, and that she would deďŹ nitely live longer by taking the vitamins. After decades of taking statins, trusting patients don’t know and never ask if life-extension claims exist for them. A recent paper concluded that statins are “better in secondary than primary prevention.â€? You have to have a ďŹ rst heart attack to perhaps beneďŹ t in preventing a second! Perhaps after a ďŹ rst heart attack, you also do a few other things, like eating less! I photographed her retinal arteries and sent a photo to her physician, who replied that the National Health Service (NHS) director took a dim view of an optometrist’s meddling. I didn’t mind being reported to the NHS. I had already been refused a new license because I refused to stop telling people that their arterial disease is reversible and bypass operations avoidable. Unfortunately, seeing what is not there is diďŹƒcult. Everyone knows that there is “goodâ€? and “badâ€? cholesterol. Why is there never any good cholesterol in food? I saw my ophthalmologist this week and asked if there were any signs of macular degeneration. “No.â€? she said. “Eggs are good.â€? I said. “They have lots of lutein and zeaxanthin.â€? “Too much cholesterol!â€? she replied. Annoyed, I said, “But the Masai eat nothing but red meat, blood, and milk and then win Olympic marathons to prove they have the best hearts in the world.â€? She didn’t answer. Dr. Bush practices optometry in the U.K. His website is

Stop Smoking the Easy Way By DR. JOHN BRIFFA

SMALL-SCALE FARMING: Pasture-fed animals tend to be healthier and less in need of industrial solutions. justin sullivan/getty images

microorganisms. Microbes outnumber humans by many orders of magnitude. Food-borne illnesses cost the industry between $3 billion and $5 billion dollars annually. He noted the challenges of Listeria monocytogenes, which he said was a processing-plant problem, not an animal-production problem. Globally, campylobacter is most problematic (primarily in poultry). He called for increased environmental testing, especially for listeria, due to increased presence on dry foods like peanuts and dried fruit. “Interventions on animal products have to be made at farm level through vaccines and other hygiene methods.â€? Bailey is ďŹ rmly in the commodity-agriculture camp, so he said nothing about the obvious solution— getting animals back to pasture. Erdozn Ceylan, director of research at Silliker, a network of accredited food-testing and consulting laboratories, spoke with approval about irradiation, noting, “The biggest hurdle is consumer acceptance; [consumers] think they will get cancer [if they eat irradiated food].â€? Ceylan noted that it is not necessary to disclose irradiation if done prior to the ďŹ nished product, that it can be an “in-processâ€? step. Ceylan noted the negative eects of various chemicals proposed to kill microorganisms on food. The bottom line is that the industry is grappling with how to ensure the safety of industrial food without actually ruining it, while denigrating the natural solution—small-scale production, artisan processing, and old-fashioned home cooking. Thank you to Kim Schuette for sitting quietly through the meeting and taking excellent notes. S o u r c e :We s t o n A P r i c e . o r g / C a u s t i c Comm e nt ar y/2 0 86 - Caus t i c- Comm e nt ar y Winter-2010.html Sally Morell and Mary Enig are board members of The Weston A. Price Foundation.



Cigarette smoking is generally unhealthy, and smokers who stop are usually taking a big step forward in enhancing their health and decreasing disease risk in the long term. Stopping smoking is not always a bed of roses. First of all, some people struggle with withdrawal symptoms. And many individuals ďŹ nd that stopping smoking can trigger an unwelcome weight gain. Today, I came across a study published in March in Obesity that assessed health in smokers, neversmokers, and ex-smokers. The presence of metabolic syndrome was addressed as were the levels of visceral fat (fat in and around the abdominal organs) and subcutaneous fat (fat under the skin). Overall, metabolic syndrome was found to be more common in exsmokers compared to current smokers and never-smokers. Ex-smokers also tended to have higher levels of visceral and subcutaneous fat. This study was epidemiological in nature, which means we cannot use it to conclude that stopping smoking leads to worsening health in terms of fat levels and risk of metabolic syndrome. However, fat accumulation after stopping smoking is a common experience, and it seems likely that the obvious beneďŹ ts of stopping smoking may be somewhat oset by changes in fat levels, particularly with regard to visceral fat. I am an ex-smoker, having started this habit at the age of 13. By the age of 14, I smoked regularly, usually three or four cigarettes a day. By the time I stopped for good, I was smoking about 30 cigarettes a day. I attempted several times to stop smoking prior to my doing so completely in 1987. Here’s what I remember about those attempts: Ć  Terrible withdrawal symptoms, which meant I would spend much of the day thinking about cigarettes. Ć  Withdrawal symptoms that would last for many weeks before I caved in and started smoking again. Ć  A voracious appetite to the extent that I had what seemed like permanent hunger no matter how much I ate. This month marked the 24th anniversary of my stopping smoking. While stopping smoking had some challenges for me at that time, what I recollect was that the withdrawal symptoms were relatively mild and

short-lived, and I don’t remember any increase in appetite. Yet I was withdrawing from a 30-cigarettes-a-day habit. Paradoxically, this was so much easier than quitting a three- or ďŹ ve-a-day habit in my teens. When I ďŹ nally stopped, I did not use any form of nicotine replacement either. So why the dierence? I’ll never know for sure, but I think a lot of it had to do with the book I read that sparked my stopping. The book—“The Easy Way to Stop Smoking,â€? by Allen Carr— takes a largely psychological approach to kicking the habit. I only read the book in its entirety once, but I still remember aspects of it. Part of the reason for this is that the book is quite repetitive— and it needs to be to break down some of the mental barriers some of us have to stopping. The crux of the book is that many of us attempt to stop smoking expecting it to be hell. We expect to miss the positive aspects of smoking, such as certain social aspects, and imagine how we might feel bereft of a cigarette when drinking alcohol or coee or relaxing after a meal. The book encourages the reader to take a positive attitude to stopping smoking by concentrating on all the good things about not smoking, such as the freedom it brings, enhanced health, and increased self-esteem. The book also makes the point that if you don’t feel you’re missing something by not smoking, there’s less tendency to replace cigarettes with something else (like food). I have no idea if this thinking made the dierence when I ďŹ nally stopped smoking for good, but I have a feeling it had a lot to do with it. And to this day, when talking to people about stopping smoking, I almost always suggest two things: Ć  Getting one’s mind in the right place, particularly focusing on the positive aspects of stopping smoking. Ć  Reading Allen Carr’s book. Twenty-four years after stopping smoking, I’m still advocating Carr’s book and the mental approach it encourages. I have seen many individuals use this book to get free of cigarettes—not just free of smoking, but mentally free of the habit too. Dr. John Bria is a London-based physician and author with an interest in nutrition and natural medicine. His website is DrBri

Homeopathic stories ledum