Melatonin Offers Protection from Fluoride Damage

There are still many people today that are fooled by the fluoride myth that it is protective of your teeth and saves you from getting cavities. Probably nothing is so far from the truth.

Most municipal water systems that are fluoridated use fertilizer waste to add fluoride. This adds other heavy metals as well. Most knowledgeable doctors do not permit their patients who are pregnant to drink fluoridated water.

It has been known for decades that fluoride does not protect against cavities and it cause many related health problems.

Modern fluoride based drugs like anti depressants, anti biotics and osteoporosis drugs create damage of their own.

It is best to be aware.

For more information you may check posts here or refer to PFPC.

Melatonin Protects Against Free Radical Damage from Fluoride

The hormone melatonin can protect against the damage that excessive fluoride causes to brain cells, researchers report in a new study.

Fluoride becomes toxic at higher doses and induces some adverse effects on various organs, including the brain. Past studies have shown that melatonin, a hormone produced by the pineal gland, can promote the survival of brain cells. Melatonin also is associated with healthy blood pressure levels, retinal and liver health and enhanced immunity. Therefore, scientists set out to determine if melatonin could protect the brain against the free radical damage caused by fluoride.

The researchers divided 24 rats into four groups. During the 28-day study, one group served as the control, another group received only fluoride, a third group received melatonin plus fluoride and a fourth group received fluoride plus a pineal protein derived from buffalos. The activities of antioxidant enzymes and markers of free radical damage in the brain tissue were measured to assess the level of oxidative stress.

Fluoride administration significantly increased brain levels of a marker of free radical damage and markedly reduced activity of a number of antioxidant enzymes compared with the control group. When melatonin was administered to the animals, however, it decreased the marker of free radical damage and increased the activity of antioxidant enzymes. The animal-derived pineal protein had a similar effect.

The researchers wrote, “Together, our data provide direct evidence that buffalo pineal protein and melatonin may protect fluoride-induced oxidative stress in brain of rats through mechanisms involving enhancement of enzymatic and non-enzymatic antioxidant defense system. Therefore, this study suggested that pineal protein and melatonin can be useful in control of neurotoxicity induced by fluoride.”

Reference:
Bharti VK, Srivastava RS. Fluoride-Induced Oxidative Stress in Rat"s Brain and Its Amelioration by Buffalo (Bubalus bubalis) Pineal Proteins and Melatonin. Biol Trace Elem Res. 2009 Jan 22. Published Online Ahead of Print.

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Posted in: brain cell damage,fluoride damage,independent health news,melatonin,natural health news,natural news,organ damage,oxidative stress,PFPC

Egg McMuffins for Homeskillets

Like 10% of all Americans, I used to work at McDonalds. Like 33% of all McDonalds workers, it was the morning shift.

Everyday in the summer of 1997, I hauled my cookies in at 5am to start the percolator, fire up the grill, and lug 50 pounds of Happy Meal toys out of the sub-basement. My early morning co-workers were a sweet 72-year-old, a slightly retarded janitor, and a middle-aged woman that had no business dealing with the public. On good days, I got to take orders from the drive-through, and didn’t have to face anyone for a few hours. On bad days, entire buses of senior citizens would argue with me over the price of a 60-cent cup of coffee.

During that time, I learned the menu backwards and forwards, including basic nutritional information for most of the meals. While the Deluxe breakfast would melt your aorta, I was always pleasantly surprised at the Egg McMuffin. An egg, a muffin, a slice of Canadian bacon, and a dollop of cheese would come in around 300 calories, which still stands as one of the leanest fast food breakfasts around. Plus, they were (and are) delicious. I know. I ate one every morning for three months.

After last week’s Strata, I had a bunch of leftover Canadian bacon, and decided to give homemade Egg McMuffins a shot. Happily, it wasn’t rocket science, and ten minutes of cooking time scored me two eminently edible imitations of the real thing. Even better, no one yelled at me afterward.

So! For your McMuffining pleasure, here are step-by-step instructions for homemade Mickey D’s. Of course, there are a few things to know first:

1) If you don’t have an egg ring handy (and who does?), try a THOROUGHLY WASHED tuna can with the lids pried off. (NOTE: Don’t use a Bumblebee can. The bottom lid sticks outward, making it nearly impossible to remove. See the pics below? It took ten minutes of straight-up wrestling to create that hole. In the end, it was big enough to pour the egg through, but I almost lost a thumb in the process.)

2) For a more McDonalds-like experience, go with American Cheese. Then, have a 62-year-old retiree berate you because his coffee was too hot.

3) The muffins aren’t browned in a toaster for two reasons: A) they’re harder to hold, and B) I like ‘em better this way.

4) At $0.93 a serving, these should be cheaper than your local Mickey D’s. If not, look at it this way: you don’t have to deal with the tall girl behind the counter. You know – the one with the 1000-yard stare, whose only thought is, “Man, I can’t wait to get back to school. This nametag is making my boobs itch.”

Happy cooking!

Egg McMuffins
Makes 2 McMuffins

Cooking spray
2 English muffins, split in half
2 slices Canadian bacon
2 large eggs
1 ounce reduced-fat sharp cheddar cheese, grated (I prefer Cracker Barrel)
Salt and pepper to taste

1) Coat a medium non-stick pan with cooking spray and heat on medium-high. Once pan is warm, place English muffins facedown on pan. Squish lightly with a spatula, so they get evenly browned.

2) While muffins are toasting, break one egg into a cup. Break its yolk with a fork, but DON’T beat the egg.

3) When muffins have been lightly toasted (about 3 minutes), place them on a plate and IMMEDIATELY sprinkle grated cheese on one side. This will get the melting process started.

4) Re-coat the pan with cooking spray. (Note: if you have a gas oven, do this away from the stovetop to avoid a fire.) Place the Canadian bacon in the pan. Place an egg ring OR thoroughly washed tuna can (with both lids removed) on the pan. Pour the egg into the ring. If some should leak out the bottom, no worries. You can flip it later.

5) After 2 or 3 minutes, the egg should be pretty set, so cut it out of the ring and flip it over. Then, add egg #2 to the ring. Flip the bacon while you're at it, too.

6) After another minute or so, egg #1 should be finished. Place it on top of one of the cheese-covered muffin halves, and add salt and pepper to taste. Then, add a slice of Canadian bacon and top with the other muffin half. Press down lightly with a spatula so the egg will finish melting the cheese.

7) Repeat steps 5 and 6 with the remaining ingredients.

8) Take a blog picture in front of a sufficient light source.

9) Serve and eat with glee.

Approximate Calories, Fat, and Price Per Serving
283 calories, 12.4 g fat, $0.93

Calculations
Cooking spray: 0 calories, 0 g fat, $0.04
2 English muffins, split in half: 240 calories, 2 g fat, $0.38
2 slices Canadian bacon: 89 calories, 4 g fat, $0.79
2 large eggs: 147 calories, 9.9 g fat, $0.38
1 ounce reduced-fat sharp cheddar cheese, grated: 90 calories, 9 g fat, $0.25
Salt and pepper to taste: 0 calories, 0 g fat, $0.02
TOTAL: 566 calories, 24.9 g fat, $1.86
PER SERVING (TOTAL/2): 283 calories, 12.4 g fat, $0.93

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Posted in: 15 Minutes or Less,Breakfast,Eggs