Electromagnetic Radiation Protection from the Kitchen
Posted on January 19,
2015 by Kim Schuette • 3 Comments
Very few of us can elude the
daily impact of manmade electromagnetic radiation (EMR). One must escape to the
wide-open spaces of Montana or Western Australia to avoid perpetual Wi-Fi
signals and radio frequencies (RFs) generated from cell towers and phones that
are now so pervasive in our modern culture.
With Wi-Fi almost
everywhere, what’s a body to do? There is much to be done three times a day as
we choose the foods with which to nourish and thereby protect ourselves. Before
we step into the kitchen, let’s take a look at the potential damage that is
incurred by chronic exposure to EMR.
A wide range of symptoms are
associated with EMF exposure. Headaches, ear ringing, loss of hearing, and
non-malignant auditory ear canal tumors—known as acoustic neuromas or
vestibular schwannomas—are just a small sampling of symptoms that are linked to
regular, sustained usage of cell phones.1,2 Additionally it has been
determined that fifty-minute cell phone exposure per day is associated with
increased brain glucose metabolism in regions of the brain nearest a cell phone
antenna.3 The consequences of increased brain glucose are yet to be fully
understood but some researchers link the condition with memory loss as seen in
Alzheimer’s disease.4
Abnormalities of the brain
appear to be on the rise, as evidenced by the expansion in hospitals of
entirely new wings dedicated to treating brain disorders. Is it possible that
the increase in brain dysfunction and malignancies could be at least in part
due to the increased presence of electromagnetic radiation (EMR) from wireless
sources? Many independent scientists believe so.5
David Carpenter, M.D.,
professor of Environmental Health Sciences at the University of Albany, best
summarizes the concern: “Electromagnetic fields are packets of energy that do
not have any mass, and visible light is what we know best. X-rays are also
electromagnetic fields, but they are more energetic than visible light. Our
concern is for those electromagnetic fields that are less energetic than
visible light, including those that are associated with electricity and those
used for communications and in microwave ovens. The fields associated with
electricity are commonly called ‘extremely low frequency’ fields (ELF), while
those used in communication and microwave ovens are called ‘radio frequency’
(RF) fields. Studies of people have shown that both ELF and RF exposures result
in an increased risk of cancer, and that this occurs at intensities that are
too low to cause tissue heating. Unfortunately, all of our exposure standards
are based on the false assumption that there are no hazardous effects at
intensities that do not cause tissue heating. Based on the existing science,
many public health experts believe it is possible we will face an epidemic of
cancers in the future resulting from uncontrolled use of cell phones and
increased population exposure to Wi-Fi and other wireless devices. Thus it is
important that all of us, and especially children, restrict our use of cell
phones and limit exposure to background levels of Wi-Fi. Meanwhile, it is
imperative that government and industry discover ways in which wireless devices
can be used without such elevated risk of serious disease. We need to educate
decision-makers that ‘business as usual’ is unacceptable. The importance of
this public health issue cannot be underestimated.”6
Now for the good news! There
is much that can be done through the choices made three times a day, week after
week, year after year, in the foods we eat. In addition to minimizing one’s
personal exposure to devices that emit radio frequencies, the foods we choose
to consume have the ability to shore up the integrity of our cells, which are
most vulnerable to damage by constant exposure to EMR. It is my experience as a
health practitioner that the right diet can help reduce symptoms in those with
electrical sensitivity.
A HEALTHY NERVOUS SYSTEM
Let’s have a quick review of
our nervous system, the part of the body that seems to be most affected by EMR.
The central core of the nerve fiber is the axon. The membrane of the axon is
what actually conducts the action potential. The center of the axon, the axoplasm,
contains a viscid intracellular fluid. Surrounding the axon is a myelin sheath,
which is deposited by Schwann cells in the peripheral nervous system and
oligodendrocyte cells in the central nervous system. These cells surround every
sensory nerve, with or without a myelin sheath.7
Schwann cells and
oligodendrocyte cells lay down layers of cellular membrane that contain a lipid
substance called sphingomyelin. Sphingomyelin acts as an electrical insulator.
It has an important structural and functional purpose in all cells, especially
in many signaling pathways. Sphingomyelin measures from 2 to 15 percent in most
mammalian tissues and is found in higher concentrations in nerve tissues, red
blood cells, and ocular lenses. It is an important phospholipid, dependent upon
phosphocholine, serine, and carnitine.
Phosphocholine is an
intermediate in the synthesis of phosphatidylcholine. It is needed for cellular
metabolism in all cells, as well as for immune support. When injury to a cell
occurs, C-reactive protein binds with phosphocholine. This process begins the
immunological response by phagocytes. Phosphocholine is abundant in hens’ eggs.
Choline must be consumed in the diet to maintain good health.8 The best
source of choline is egg yolks.
Serine is an amino acid
synthesized by the body and therefore not considered an essential amino acid,
but it is biosynthesized conditionally from the essential amino acid glycine.
Conditionally essential amino acids are those that have limited synthesis by
the body when under special pathophysiological conditions, like stress. These
amino acids should be present in the diet on a regular basis. One of the most
abundant sources of glycine is long-cooked bone broth,9 a favorite of
those who follow a nourishing WAPF diet.
Carnitine is biosynthesized
from the essential amino acids lysine and methionine. Carnitine helps the body
convert fat into energy. It is produced in the liver and kidneys and stored in
skeletal muscles, the heart, the brain and sperm. Some individuals have genetic
or environmental impairments in making this important amino acid and therefore
regular inclusion of dietary sources is extremely important. Red meat,
especially lamb, and dairy products are the best sources of carnitine.10
In summary, the key foods that
protect our cells from the potentially damaging effects of EMR are egg yolks,
red meats such as lamb, beef, bison, and venison, raw dairy products, and
homemade long-cooked bone broths. In addition to prudent avoidance or at least
minimizing the use of cell phones, cordless phones, and most monitoring
devices, as well as avoiding living near cell towers, get in the kitchen and
make these nourishing foods a part of your daily regime. The diet that has been
consistently promoted by the Weston A. Price Foundation meets the key criteria
for offering the most support for the integrity of the cells vulnerable to
injury through bombardment by modern energetic frequency fields. Traditional
ways indeed prevail in safeguarding our health.
SIDEBARS
CELL-NOURISHING MEAL IN A
BOWL
2 pounds of beef stew meat
or lamb shoulder chops, cut into 2-inch chunks
3 tablespoons tallow, lard,
bacon fat, or butter
2 large onions, chopped
6 carrots, sliced
1 red bell
pepper, chopped
3 cloves garlic, minced
3 cups beef or lamb bone broth (recipe
below)
¾ cup red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
1-2 bay
leaves
1-2 teaspoons green or pink peppercorns, crushed
3 sweet potatoes,
peeled and cut into 1-inch cubes
Celtic sea salt, to taste
1 egg yolk per bowl
1
generous dollop crème fraîche per bowl
Prepare bone broth two to
three days ahead. (See recipe on page 54.) Preheat oven to 300°F. Melt one
tablespoon of fat in large skillet or a large Dutch oven. Brown the meat
quickly. Remove from skillet or Dutch oven. Add remaining fat and sauté onions,
carrots, and red bell peppers for ten minutes. If using Dutch oven, add meat,
broth, wine, garlic, sweet potatoes, pepper, and herbs. Bring to a boil and
then transfer the Dutch oven to the oven. If using an ovenproof casserole, place
all ingredients in the skillet and bring to a boil. Transfer ingredients to the
casserole and place in the oven. Bake for 2 to 3 hours, until meat and sweet
potatoes are very tender.
Ladle stew into bowls. Add
one raw pastured egg yolk into each bowl and stir. Top with a dollop of crème
fraîche and enjoy! Serves six.
BEEF OR LAMB BONE BROTH
4-5 pounds of bone marrow and knucklebones
3 pounds of meaty
ribs or neck bones
1 calf’s foot, if available, cut into pieces (optional)
4 or
more quarts of purified water
2 teaspoons Celtic sea salt
4 ounces raw apple
cider vinegar
Assortment of vegetables, as desired
• 1-2 medium yellow onions
•
2-4 carrots
• 3-4 celery stalks 1 teaspoon dried
peppercorns, crushed
Bouquet garni (tie together using cooking twine)
• fresh
bay leaf
• fresh thyme
• fresh rosemary
• fresh sage
Parsley, to be added in
the last 10 minutes of cooking
Place the bones, meat and
joints into a large pot. You may roast the meaty bones in a pan in an oven at
350°F for extra flavor. Place these in the pot. Add remaining ingredients,
except for parsley. Fill pot with purified water. Allow the pot and its
contents to stand for 60 minutes, giving the raw apple cider vinegar time to
draw minerals out of the bones. Bring to a boil. Reduce the heat to a simmer;
remove scum that has risen to the surface and cook for 3 to 4 hours. Remove the
meat and reserve for soup. Continue to simmer for a total of 48 to 72 hours.
Add parsley during the last 10 minutes of cooking. Once broth has cooled, pour
into containers for refrigerating or freezing. Glass is ideal for storing food.
If freezing in glass, be sure to leave two inches of air space between the top
of the liquid and the lid. When defrosting frozen stock do not run hot water
over frozen glass.
REFERENCES
1. Benson, Victoria S. et
al. March 28, 2013. “Mobile phone use and risk of brain neoplasms and other
cancers: prospective study.” International Journal of Epidemiology; http://ije.oxfordjournals.org/content/42/3/792
2. Sinha, Kounteya. July 23,
2009. “Azad warns against excessive use of cell phones.” The Times of
India. http://timesofindia.indiatimes.com/NEWS/India/Azad-warns-against-excessive-use-of-cell-phones/articleshow/4808807.cms.
3. Volkow ND, Tomasi D, Wang
GJ, et al. “Effects of cell phone radiofrequency signal exposure on brain
glucose metabolism.” JAMA 2011; 305(8): 808–813; http://www.ncbi.nlm.nih.gov/pubmed/21343580
4. Hoyer, S. “Memory
Function and Brain Glucose Metabolism.” Pharmacopsychiatry 2003;
36Suppl1:S62±S67. http://www.utdallas.edu/~tres/memory/hoyer.pdf.
5. Biointiative Report.
International EMF Alliance. http://www.iemfa.org/publications/
6. Expressions of Concern
from Scientists, Physicians, Health Policy Experts & Others. Error! Hyperlink reference not valid..
7. Robert O. Becker, M.D.
and Gary Selden. The Body Electric. New York: Quill, William
Morrow, 1985. 241-242.
8. Choline. Linus Pauling
Institute. Oregon State University. http://lpi.oregonstate.edu/infocenter/othernuts/choline/
9. Fallon Morell, Sally and
Kaayla T. Daniel, PhD, CCN. Nourishing Broth. New York: Grand
Central Life & Style, 2014. 9,38.
10. Carnitine (L-carnitine).
University of Maryland Medical Center. http://umm.edu/health/medical/altmed/supplement/carnitine-lcarnitine
This article appeared
in Wise Traditions in Food, Farming and the Healing Arts, the
quarterly journal of the Weston A. Price Foundation, Winter 2014
Kim Schuette, CN, a
Certified GAPS Practitioner, has been in private practice in the field of
nutrition for over twelve years. In 2002 Kim established Biodynamic Wellness,
located in Solana Beach, California, which now staffs four additional
nutritionists whom she has mentored. Kim offers private consultations
specializing in nutritional and biotherapeutic drainage therapy to address
gut/bowel and digestive disorders, male and female hormonal imbalances,
ADD/ADHD challenges and a myriad of other health concerns. Visit her websites
Biodynamicwellness.com and Gapsinfo.com.
No comments:
Post a Comment