Re: Re: Iodine and age spots/liver spots/sun damaged skin

[Guest guest]

Okay. Wouldn't it be awesome if the age spots disappeared by then? Looking forward to the experiment.

Vj

From: vsloss1 <vsloss1@...>Subject: Re: Iodine and age spots/liver spots/sun damaged skiniodine Date: Monday, July 21, 2008, 7:55 PM

Good idea, I'll try the tincture too on my least favorite spot. We cancompare notes (or spots) in a few months! :)I start on 100 mg Iodoraltomorrow. > > > > Thanks Comdyne, for your generous response, as usual.> > > > You say:> > "If you change your lifestyle, clean out and maintain intestinal> > stasis and replace missing nutrients, the cancer will go away on its> > own. Tumors will dissolve, their job being done. No professional> > intervention is required. All it takes is a understanding of how this> > disease manifests itself, then the answer becomes obvious."> >

> > You know - when I got diagnosed, I had already lived a healthy> lifestyle for almost a decade. And even before my "switch," I lived a > > "rather" healthy lifestyle, to the best of my then knowledge. But> the last 7-8 years, I dropped all processed foods, went organic, > > began daily excercise, began yoga, did annual cleanses of all> organs, replaced my missing and depleted nutrients among other > > things - and I STILL got cancer!> > > > As you can imagine - right after my diagnosis, my faith in natural> health and healing was a tad shaken and I was really lost for a > > bit, not knowing what to do - chemo, I was afraid of and "au> naturelle" I no longer could trust!> > > > It seemed that if the natural health method didn't even work to> "prevent" cancer, which is a heck of a lot easier to accomplish, it > >

certainly couldn't possibly have much effect on established cancer !> > > > This is still my struggle, from first-hand experience - natural> health and healing has failed me.> > > > And yet, I so want to believe in it working!> > > > Angel> > > > 1b.> > > > Re: biopsies or not?> > Posted by: "DrDvorak" drdvorakswbell (DOT) net dennis_dvorak> > Sun Jul 20, 2008 6:36 am (PDT)> > Hi Jerry and group,> > > > I try to be careful with that which I post that it does> > indeed relate to iodine. In this case, "oils" may relate to cell> > permeability and therefore the absorption of iodine. Realize that my> purpose> > is interested in learning with the following. My understanding of> what you> > term "oils" I'm assuming is analogous to fatty acids. According to

a> text> > written by Ed Siegel (Essential Fatty Acids in Health and Disease),> > saturated fatty acids, such as butter or animal fat are hard at room> > temperature. Fats composed mainly of monounsaturated fatty acids,> are softer> > and often liquid at room temperature, such as olive and peanutoil. Fats> > made of mostly polyunsaturated fatty acids, are liquid at room> temperature;> > examples are most vegetable oils. If I understand that which you said,> > predicated on oils = fatty acids, the only ones that are notproblematic> > are related to animal products. Further in the same text, theydescribe> > essential fatty acids with that nomenclature "parent" referring to> > (regarding Omega three - Linolenic) in that it would be the source for> > example that fish (daughters) eat to produce EPA. What

you'vestated is> > different from that which have learned. Could you possibly have> reference to> > what we in the oil patch call "fracked" (broken up) - trans fattyacids?> > Please elucidate further.> > > > Always interested in learning.> > > > Dennis Dvorak> > > > Hi Dennis and group,> > I was thinking about the coconut oil and fatty acids in the coconut> milk when talking about saturated fats. Most animal fats are the > > consistency of polyunsaturated fatty acids that saturated fat. Their> feeding with corn and soy seems to cause this type of fatty > > acid production. Plant saturated fats are solid below 74 degrees F> and liquid above 76 degrees F. So at our body temperature they > > are liquid.> > Unsturated oils are refrigerated to keep them from oxidizing after>

opening. I surmise that if they can oxidize at room temperature > > then they will certainly oxidize at our body temperature. These> fatty acids are wrapped in protein to enter the water system of the > > body bathing our cells with this oxidative mix. Then triglycerides> are formed as the body prepares to store these fatty acids.> > Saturated plant fatty acids are not wrapped in protein to enter the> blood stream and go directly to the liver for use by the body. I > > don't remember the exact online sources of this information but a> search for medium chain triglycerides will bring up many sources.> > Trans fats are from the partially or hydrogenated oils made to> harden otherwise unsaturated fatty acids. These are not healthy.> > Our bodies are able to make the "Essential" fatty acids from healthy> free range meats. Also fish that are farm raised do

not have > > the same healthy fatty acid make-up that fish in the ocean do.> Anytime animals or fish are fed a diet that is not natural to them > > their bodies respond by makeing them fat and more valuble when taken> to market. I know farmers with cattle they sell at market and > > beef they use for their own consumption. The market beef get corn> and soybeans to fatten them up and the cows they eat are pastured. > > The fat difference is the pastured cattle have about 15% fat whereas> the others have as much as 50% fat. Of course the products of > > the grain fed beef are unhealthy as well.> > I do have some info on the fatty acids attached to this email. Don't> know if it will et through.> > jerry> >>