Tom's Blog on Life

Not enough people who get MRIs with contrast realize what is in contrast dye and how much havoc it can wreak on your body, especially the brain. There used to be a very informative group here on this platform that helped me tremendously when my body reacted to this poisonous substance years ago.

Be REALLY careful with this stuff, friends. Some of us have genetic issues that make our bodies less able to wring out the bad junk from our cells than other people. I’m not a fan at all and always list it as a major allergy so that I’m not given this stuff. But these imaging places love the with/without contrast script because they get to bill for a whole lot more since it’s 2 scans.

https://mybiohack.com/blog/gadolinium-based-chelation-contrast-agents-removal

• Evidence continues to accumulate showing that vitamin D is a strong ally to combat cancer
• Low vitamin D levels are linked to an increased risk of cancers, while vitamin D can attach to the vitamin D receptor (VDR) in your cells, setting off a series of signals that may affect how they grow, develop and survive
• Although increasing vitamin D levels may help to reduce cancer deaths, health officials rarely recommend optimizing levels for this purpose
• Vitamin D targets cancer in multiple ways, including anticancer, antimetastatic and anti-tumorigenic effects
• The best way to optimize your vitamin D level is via regular sun exposure, which enhances production of melatonin — a potent anticancer agent

https://articles.mercola.com/sites/articles/archive/2024/05/01/vitamin-d-cancer-mortality.aspx

Nanoplastics — particles less than 1 micrometer in size, or 1,000th the average width of a human hair — have emerged as a significant environmental concern due to their widespread prevalence and potential health hazards to humans and wildlife alike. These microscopic fragments result from the degradation of larger plastic debris and can also be manufactured directly for various applications.

Nanoplastics have become ubiquitous in ecosystems around the world, from urban waterways to remote oceanic and terrestrial environments. Their pervasive presence is attributed to the widespread use and disposal of plastic materials globally.

The environmental contamination is so severe, many foods now contain them, including chicken, pork, seafood, beef and plant-based meat alternatives, whether processed, minimally processed or unprocessed. The more processing a food has undergone, however, the more plastic it contains.

Researchers estimate that Americans consume up to 3.8 million pieces of micro- and nanoplastics per year from protein alone. The reason for this is because meats are packaged in plastic.

Recent research has also confirmed the presence of microplastics in all samples of infant formula tested (30 in all). The most frequently identified plastics were polyamide, polyethylene, polypropylene and polyethylene terephthalate. According to the authors, children fed exclusively infant formula likely consume an average of 49 microplastic particles per day.

Keep reading for steps you can take to reduce their intake and effect on you.

https://articles.mercola.com/sites/articles/archive/2024/05/09/nanoplastics.aspx

…meta-analysis of three separate cognition studies provides strong and consistent evidence that taking a daily multivitamin, containing more than 20 essential micronutrients, helps prevent memory loss and slow down cognitive aging.

https://articles.mercola.com/sites/articles/archive/2024/05/13/multivitamins-benefits.aspx

Tom: This will come as no surprise to those who know just how much the nutrient level of farmed produce has declined in the last 80 years.

This next from https://www.scientificamerican.com/article/soil-depletion-and-nutrition-loss/

A landmark study on the topic by Donald Davis and his team of researchers from the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry was published in December 2004 in the Journal of the American College of Nutrition. They studied U.S. Department of Agriculture nutritional data from both 1950 and 1999 for 43 different vegetables and fruits, finding “reliable declines” in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century. Davis and his colleagues chalk up this declining nutritional content to the preponderance of agricultural practices designed to improve traits (size, growth rate, pest resistance) other than nutrition.

“Efforts to breed new varieties of crops that provide greater yield, pest resistance and climate adaptability have allowed crops to grow bigger and more rapidly,” reported Davis, “but their ability to manufacture or uptake nutrients has not kept pace with their rapid growth.” There have likely been declines in other nutrients, too, he said, such as magnesium, zinc and vitamins B-6 and E, but they were not studied in 1950 and more research is needed to find out how much less we are getting of these key vitamins and minerals.

The Organic Consumers Association cites several other studies with similar findings: A Kushi Institute analysis of nutrient data from 1975 to 1997 found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent. A similar study of British nutrient data from 1930 to 1980, published in the British Food Journal found that in 20 vegetables the average calcium content had declined 19 percent; iron 22 percent; and potassium 14 percent. Yet another study concluded that one would have to eat eight oranges today to derive the same amount of Vitamin A as our grandparents would have gotten from one.

Tom: I was chatting to my elder daughter recently on this subject and she told me she does not notice much immediate effect from taking vitamins but she always notices an immediate benefit from taking my NutriBlast Greens+: https://www.healthelicious.com.au/Nutri-Blast-Greens-Plus.html