9/1/2009: Simpler Weight Loss, Diabetes, MCC, Flu, Tap Water

Topics of the week:
Weight Loss Made Simple
Diabetes and Sugar Issues
Avoid Microcrystalline Cellulose (MCC)
Avoid Carrageenan
Flu and Swine Flu
Toxic Tap Water

Dear Readers,


Do you still struggle with weight loss issues?
Do you have ups and downs in your sugar levels?
Feel your heart race sometimes? Feel swings in your
moods and energy? Have difficult menstrual cycles?
Is there diabetes in your family?

Consider removing all sugar, most grains and
all simple carbs. Eat plenty of healthy fats, oils and proteins:
coconut oil, olive oil, unsalted butter, eggs, organic meats,
avocados and some nuts like almonds (soak nuts and seeds).

Eat plenty of healthy fats and oils in all 3 meals,
and do not snack between meals. Take 2-3 tablespoons of our high
quality good-tasting coconut oil a day (most other coconut
oils on market taste lousy). Coconut oil burns calories and causes
weight loss. It also gives you sustained energy like
all good fats and oils.

Use Therazyme Pan or HCL at the beginning of all meals.
And take Quantum Probiotics.

If you don't know which Therazyme digestive enzyme
is best for you, do the 24 HR Urinalysis.

Many people with this issue have a sluggish thyroid.
Blood tests and muscle testing are rarely accurate.
So no matter how many times you have been told your
thyroid is fine, if your temperatures are below 98.6
during the day, and you have weight issues, you might
want to consult with me.

These are the basics of how I very successfully help many
people with long standing weight issues finally lose weight
and stay lean.

Begin with these ideas, and then if you feel stuck, call
me for a consultation and I will advise you how to
finally lose weight and not struggle with this issue


AVOID Microcrystalline Cellulose (MCC) AND Carrageenan

Many thanks to Lindee for sending this information to us:

Microcrystalline cellulose has many applications in pharmaceuticals, foods,
papers and structural composites. Microcrystalline cellulose is a naturally
derived stabilizer, texturizing agent, and fat replacer. It is used
extensively in reduced-fat salad dressings, numerous dairy products
including cheese, frozen desserts and whipped toppings, and bakery products.
Microcrystalline cellulose is made up of a chain of about 250 glucose
molecules in the form of a microcrystal. In nature, several microcrystals
are hinged together and surrounded by amorphous cellulose to form a
cellulose microfibril. If the amorphous cellulose is removed, the resultant
product is called level off DP (degree of polymerization) microcrystalline

Microcrystalline cellulose is a highly crystalline particulate cellulose
consisting primarily of crystallite aggregates obtained by removing
amorphous (fibrous cellulose) regions of a purified cellulose source
material by hydrolytic degradation, typically with a strong mineral acid
such as hydrogen chloride. The acid hydrolysis process produces a
microcrystalline cellulose of predominantly coarse particulate aggregates,
typically having a mean size range of about 15 to 40 microns.

The Industrial Agricultural Products Center at the University of Nebraska
has a patented process for producing microcrystalline cellulose by reactive
extrusion, using a continuous process that is environmentally friendly.
(U.C. Patent # 6,228,213 issued May 8, 2001.)

From Dr. Raymond Peat:
"Years ago, I noticed that Oregon was one of the few states that still had
real whipping cream and cottage cheese without additives, so I have been
trustingly using cream in my coffee every day. Last week, I noticed that my
cream listed carrageenan in its ingredients. Over the years, I have avoided
carrageenan-containing foods such as apple cider, hot dogs, most ice creams
and prepared sauces and jellies, because they caused me to have serious
allergic symptoms. Carrageenan has been found to cause colitis and
anaphylaxis in humans, but it is often present in baby "formulas" and a wide
range of milk products, with the result that many people have come to
believe that it was the milk-product that was responsible for their allergic
symptoms. Because the regulators claim that it is a safe natural substance,
it is very likely that it sometimes appears in foods that don't list it on
the label, for example when it is part of another ingredient.
In the 1940s, carrageenan, a polysaccharide made from a type of seaweed, was
recognized as a dangerous allergen. Since then it has become a standard
laboratory material to use to produce in-flammatory tumors (granulomas),
immunodeficiency, arthritis, and other in-flammations. It has also become an
increasingly common material in the food industry. Articles are often
written to praise its usefulness and to claim that it doesn't produce cancer
in healthy animals. Its presence in food, like that of the polyester
imitation fat, microcrystalline cellulose, and many other polymers used to
stabilize emulsions or to increase smoothness, is often justified by the
doctrine that these molecules are too large to be absorbed. There are two
points that are deliberately ignored by the food-safety regulators, 1) these
materials can interact dangerously with intestinal bacteria, and 2) they can
be absorbed, in the process called "persorption."
See Article



If you did not read last week's newsletter, I recommend
that you do. It has important information about the flu.

To further what I published last week, I will add.....

Do not use Colloidal Silver, Do not take Tamiflu, and Do not
get a Swine Flu Shot.

Yet another new article from Dr. Mercola worth reading...

Click here




In the United States most people are still drinking fluoridated
water. Some people drink bottled water thinking they are not
getting fluoride, though many bottled waters contain fluoridated
water. The chemical fluoride that is put in water supplies and
most toothpaste is toxic, thyroid suppressive, and has many
damaging effects on health. Avoid all fluoride containing
water and mouth care products.

I am unsure where I cut this article from, though I will risk
reprinting it without being able to give credit:

In 1973, British Columbia was considering mandatory fluoridation. They gave
the job of researching and reporting the topic to Richard Foulkes, MD.
Foulkes then wrote a 1900 page report and he recommended that legislation be
passed to make fluoride mandatory in Canada. Based on that work, Canada
began to fluoridate.

Then something happened. Little by little, Foulkes found out that the
statistics that his researchers had based their findings on were largely
falsified. It took Foulkes several years to uncover the truth, but by 1992,
he shocked the country by backing down from his original recommendation:

"I now hold a different view. .the fluoridation of community water supplies
can no longer be held to be either safe or effective in the reduction of
dental caries..Therefore, the practice should be abandoned."- Foulkes, 1992

Foulkes is not some tree-hugger from Santa Cruz. He is one of Canada's top
scientific researchers. Many cities in Canada listened and stopped
fluoridating. Want to read a first-hand story about lies and greed and
disregard for human health and crooked deals between government and
industry? Read Dr. Foulkes stuff.

Another pro-fluoride Canadian scientist, Dr. Hardy Limeback, changed his
tune when he learned that 30-60% of Canadian children now have visible signs
of overexposure to fluoride, something called "dental fluorosis". In a
Toronto Star interview with Michael Downey, Limeback said:

"Children under three should never use fluoridated toothpaste. Or drink
fluoridated water." (My favorite source for quality toothpaste products
which don't contain fluoride can be found here)

Such research also prompted the Canadian Dental Association in 1992 to keep
fluoride supplements from children of three and under. But attacking
fluoride supplement pills is just a smokescreen to protect fluoridation of
drinking water.

Most research has found all the above ill effects at concentrations even
less than the standard 1 PPM which exists in most city water. It's not the
supplements that are killing us; it's the fluoridated water.

Fluoridation In Other Countries
If fluoridation is as safe and effective as the American Dental Association
says it is, why don't other countries do it?

The U.S. is nowhere near the top of any health list which compares other
countries of the world. So what are the healthy countries doing?

If fluoride is so great, why have the following countries either never
fluoridated or else stopped when they found out how bad it was?:

West Germany
The Netherlands

Only about 2% of the population of Europe is subjected to fluoridated water.


Ask Jenelle in my office to give you information on water
systems that remove fluoride from your home tap water.
This way you can drink clean water without toxic metals
and without toxic fluoride.


My passion is teaching people how to get and stay well.

Wishing you great health,


Timothy Long, EFT-ADV
Naturopathic Health Practitioner,
Energy Healer & Coach
Long Natural Health

10% of all Long Natural Health profits are given to charity.