October 15, 2012

PARASITES ~ DIZZY

Posted in PARASITES tagged , , , , , , , , at 10:12 pm by PCOSLady

PARASITES ~ DIZZY SPELLS
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PCOS Lady:
The last three days i have been experiencing dizzy spells… The room moves to the right when i open my eyes from sleeping… Then i may turn my head and another spell for seconds… Then turn again and be alright… Off balance follows when i stand and try to take a step at times now as well… Happens at times when i slowly turn my head, not when i shake my head though…
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Before many of my symptoms i experienced endless eye twitching… I only just found out it is due to parasites… Plus a drug to combat them may cause it as well… I have yet to start any regimen in killing off parasites of yet… The eye twitching has calmed down as other symptoms have progressed…
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Realize added symptoms are not from us aging, our chemistry changing every 7 years, etc… I assumed and until i read the Huma Worm Parasite Symptoms List line for line i was astonished! I then kept researching parasites, etc…
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FACT: Most doctors treat symptoms not the cause!
~ Research each symptom in detail… Start with HumaWorm.com their Parasite Symptom List… Have a huge eye opener!!!!
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Parasites-World.com … I just found it today! Extremely informative on links and especially a full list of the parasititologists in the world!
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Cure Zone forums are highly informative and describe alot in detail for you…
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Googled: dizzy parasites
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Thread: Help needed! Anyone with same symptoms? at Parasites
http://curezone.org/forums/am.asp?i=1217715
~ Cure Zone … Jul 31, 2008 .. Have others had problems with dizziness, light-headed feelings that could be associated with parasites? Also, what kind of treatments can help a case of chronic …
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Newbie, what causes headache & dizziness – CS or parasite …‎ – Mar 1, 2010
http://curezone.org/forums/am.asp?i=1567448
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Symptoms of die off: light-headedness, slight nausea …‎ – Jan 22, 2009
http://www.curezone.org/forums/am.asp?i=1337671
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Experience with Paragone? at Parasites Support Forum …‎ – Aug 4, 2007
http://www.curezone.org/forums/am.asp?i=618257
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More results from curezone.org »
Google: site:curezone.org dizzy parasites
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http://www.google.com/search?q=dizzy+parasites&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#hl=en&client=firefox-a&hs=68D&rls=org.mozilla:en-US:official&q=+site:curezone.org+dizzy+parasites&sa=X&ei=rX98UNOMMIiw0QH3soDYBg&ved=0CCgQrQIwAA&bav=on.2,or.r_gc.r_pw.r_qf.&fp=e6d56f809fbd5741&bpcl=35277026&biw=1280&bih=670
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Parasites and the Gastrointestinal Tract | pilladvised
http://pilladvised.com/2011/01/parasites-and-the-gastrointestinal-tract/
~ Pill Advised … Jan 6, 2011 – After treatment with anti-parasitic medication, her gastrointestinal symptoms slowly resolved, along with her main complaints of dizziness and …
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Thread: Dizziness associated with parasites at Parasites Support …
http://curezone.org/forums/am.asp?i=761983
curezone.com › Forums … Sep 1, 2009.. has anyone ever expierienced dizziness/headaches or vertigo type symptoms with parasites?? i have for the last year been having on and off again episodes …
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Dizziness or Vertigo at Candida Support Forum …‎ – 4 posts – Jan 16, 2011
http://curezone.org/forums/am.asp?i=1753388
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Eye Twitch when on Clarkia, Dizzy when not at Parasites …‎ – 2 posts – Jun 28, 2009
http://curezone.org/forums/am.asp?i=473530
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started apple cider vinegar drinks, probiotics and …‎ – 3 posts – Nov 13, 2008
http://curezone.org/forums/am.asp?i=472675
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Dizziness/Vomit on ParaGone: should I stop? at …‎ – 4 posts – Aug 22, 2007
http://curezone.org/forums/am.asp?i=476275
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More results from curezone.com »
Google: site:curezone.com dizzy parasites
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http://www.google.com/search?q=dizzy+parasites&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#hl=en&client=firefox-a&hs=68D&rls=org.mozilla:en-US:official&q=+site:curezone.com+dizzy+parasites&sa=X&ei=rX98UNOMMIiw0QH3soDYBg&ved=0CD4QrQIwAg&bav=on.2,or.r_gc.r_pw.r_qf.&fp=e6d56f809fbd5741&bpcl=35277026&biw=1280&bih=670

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Bolbosoma

Posted in SYMPTOMS VIA YOU tagged , , , , , , at 8:20 pm by PCOSLady

PCOS Lady:
I assume this may be what the foot doctor was referring to after our dog bit my foot and the culture came back after they removed a topical infection… Doctor asked “Are there have bugs in the house?” I replied “Took 6 months after moving in to get rid of roaches.” He never confirmed anything to me…
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Bolbosoma
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SITES
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Acanthocephaliasis
http://dpd.cdc.gov/DPDx/HTML/Frames/A-F/Acanthocephaliasis/body_Acanthocephaliasis_page1.htm
~ Parasites and Health … Bolbosoma species have also been known to infect humans. … or hydrophilid beetles for M. hirudinaceous and beetles or cockroaches for M. moniliformis).
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Insomnia « PCOS Lady
pcoslady.wordpress.com/tag/insomnia/
Oct 1, 2012 – PCOS – Polycystic Ovary Syndrome and related info… …… Redescription of Bolbosoma capitatum (Acanthocephala: Polymorphidae) from false …
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GOOGLE:

bolbosoma
bolbosoma PCOS
bolbosoma cockroaches
bolbosoma beetles

Pink Slime Myths

Posted in PINK SLIME tagged , , , , , , , , , , , , at 7:42 pm by PCOSLady

PCOS Lady:
We have all heard about “Pink Slime” in our beef, etc… Here are the facts dispelling the myths for you…
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Thank you to this site:
daydreamkitchen.com
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“Pink Slime” Myths
Learn What Scientists And Consumer Advocates Say About LFTB
www.BeefIsBeef.com
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http://www.beefisbeef.com/faq-3/
~ Beef is Beef
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FAQ
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Questions and Answers About Lean Finely Textured Beef
Unfortunately, recent media reports and so-called “reality” shows have raised concerns about the product without the benefit of facts from those that produce or use it. These questions and answers aim to provide those facts.
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What is Lean Finely Textured Beef?
Lean Finely Textured Beef (LFTB) is a key source of the lean meat used to make ground beef. Ground beef is generally made by combining lean beef trimmings with other beef trimmings and grinding them together to make different lean blends that consumers desire (example 90% lean / 10% fat).
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The benefit of separating the fat from the lean in the beef trimmings is the ability to make leaner and more affordable ground beef blends; however, this separation has historically been nearly impossible to do by hand. Thirty years ago, the technology was developed to make this possible – state of the art food processing equipment allowed the removal of the fat from the beef trimmings. The finished product from this process is known as Lean Finely Textured Beef or LFTB.
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How is Lean Finely Textured Beef Made?
When beef carcasses are portioned the pieces that are cut off (“beef trimmings”) often have lean meat remaining with them. These USDA inspected beef trimmings are refrigerated and sent to LFTB producers. Similar to standard ground beef processes, the trimmings are sent to specialized machinery which removes any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings. To separate the fat from the lean meat the trimmings are warmed to the temperature they were prior to refrigeration (105°F) using equipment designed to evenly temper the trimmings. The trimmings are then sent to a centrifuge where the fat is removed using centrifugal force. The lean meat which is now 94% to 97% lean, is then frozen and packaged. The process used to make LFTB is similar to the one used to separate cream from milk and a variety of other everyday foods.
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Is LFTB regulated and inspected?
LFTB is 100% beef and all beef is strictly regulated and inspected by the U.S. Department of Agriculture (USDA). The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) carries out USDA’s responsibilities under the Federal Meat Inspection Act. These laws protect consumers by ensuring that meat is wholesome, unadulterated, and correctly labeled and packaged. Inspectors are present in plants where these products are made everyday to ensure they are produced in accordance with established regulations in a safe and wholesome manner. During the more than three decades BPI has been producing lean beef, they have had an unsurpassed food safety record.
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Is it true that these trimmings previously were only used for pet food and oil and were unfit for human consumption, as one media outlet claimed?
That statement is absolutely false. LFTB is 100% USDA inspected and regulated beef. Beef trimmings are edible and no process can make an inedible product edible. What the LFTB production process simply does is allow the removal of fat from beef trimmings, which was previously near impossible to accomplish through knife trimming by hand.
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What is Ammonia and how is it different than Ammonium Hydroxide?
Ammonia is a colorless gas which is lighter than air and readily soluble in water. It is one (1) part nitrogen to three (3) parts hydrogen (NH3). It is formed naturally in nature as a by-product of protein metabolism in animals. Ammonia is naturally found in beef, other proteins, and virtually all foods.
Ammonium hydroxide is simply a solution of ammonia gas in water.
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Is there Ammonia in LFTB ?
Yes, there is Ammonia naturally occurring in all beef. In addition, as part of our commitment to provide the safest lean beef possible, research drove us to create the pH enhancement process, which relies upon slightly increasing the level of Ammonia already present in beef in order to elevate its pH to combat deadly pathogens such as E coli O157:H7.
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What is E coli O157:H7?
Escherichia coli O157:H7 is an enterohemorrhagic strain of the bacterium Escherichia coli and a cause of foodborne illness. Infection often leads to hemorrhagic diarrhea, and occasionally to kidney failure, especially in young children and elderly persons.
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Transmission is via the fecal-oral route, and most illness has been associated with eating undercooked, contaminated ground beef or ground pork, swimming in or drinking contaminated water, or eating contaminated vegetables.
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Why is Ammonia used in processing a beef product?
Ammonium hydroxide is created by applying a tiny amount of ammonia in the form of a puff of gas. This raises the pH level in the beef helping to kill any harmful pathogens like E coli O157:H7 and Salmonella that could possibly be present. These bacteria grow and thrive in an acidic (low pH) environment. By raising the pH we disrupt the bacteria’s natural environment making it inhospitable for them to live. The result of this revolutionary food safety intervention is a dramatic reduction in the number of potential pathogens that may be present in foods. Ammonia is naturally found in all beef, other proteins, and virtually all foods and has been declared safe by the Food and Drug Administration for use in food processing since 1974. Ammonia, in its many forms, is widely used in the processing of numerous foods, such as baked goods, cheeses, chocolates, caramels, and puddings.
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Ammonium hydroxide is just one of a number of processing aids used with meat and poultry in order to ensure the safety of these foods before they are delivered to consumers. The specific processing aide developed by BPI, the pH enhancement process, is just one important step in the overall food safety system employed by BPI.
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The graphic below helps put it into a little better perspective. Ammonia based compounds are naturally occurring and can be found in every component of a bacon cheeseburger (bun, bacon, cheese, condiments, and beef). Baked goods, including breads will have ranges from 400 to 32,000 ppm. Bacon has approximately 48,000 ppm nitrogen (nitrates), with 160 ppm in the form of ammonia. Condiments, relishes, and cheeses have levels up to 8,000 ppm (for the sake of illustration, we’ll use 400 ppm for the condiments and 1,000 ppm for American cheese).
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Between the naturally occurring levels and small amounts used in our food safety system, beef may have about 200 ppm. So, for the illustration, we’ve taken these amounts and multiplied by the weight of the typical bacon double cheeseburger to show the full picture.
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This is really nothing new. In fact, the presence or use of ammonia in foods has been studied for years. For example, the data below contains information developed in 1973 as part of a study printed in The American Journal of Clinical Nutrition.
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Chart to be posted later of foods… Ammonia Content of Foods from ajcn.nutricion.org
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When any form of LFTB is blended into ground beef, will it be labeled?
Ground beef is a single ingredient product (beef) and LFTB is 100% beef; therefore it is not required to be listed separately on any label. We believe USDA’s decision to allow companies to voluntarily include information on their label regarding LFTB content will be an important first step in restoring consumer confidence in their ground beef.
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What do the experts say about its safety?
Experts such as Dr. Gary Acuff at Texas A&M University and Dr. James Dickson with Iowa State University, among many others have examined these products and say that all forms of LFTB are wholesome, safe, and nutritious when produced in compliance with USDA regulations. A number of meat scientists, academics, food and safety experts, governmental officials, and consumer advocacy organizations have spoken on behalf of the food safety record and quality of LFTB. Experts such as Dr. Richard Ray Raymond former Under Secretary for The Food and Safety Inspection Service, Dr Randy Phebus a Meat Scientist and food and safety expert with The Food Science Institute at Kansas State University, Dr. Thomas Powell Executive Director of the American Meat Association, and Sally Greenberg Executive Director of the National Consumers League just to name a few.
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What does the food safety data show?
USDA data shows that the incidence of E coli O157:H7 in fresh ground beef has been declining significantly over the past decade. The number of USDA ground beef samples testing positive for the E coli O157:H7 pathogen have dropped 72 percent between 2000 and 2010. LFTB has been a part of that success story.
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Is it really necessary to try to get every small bit of beef from a carcass?
Necessary? No. Is it the right thing to do? Absolutely!
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LFTB production makes it possible to have more of the leaner ground beef blends consumers desire at affordable prices. If LFTB were not produced, 850,000,000 lbs of lean beef a year would need to be generated from some other source to meet consumer demand. It would be like throwing away 5,700 cattle a day. In a world where population is increasing*; red meat consumption is rising; and available supply is declining, it would seem that getting all the lean meat from every animal is the absolute necessary and responsible thing to do.
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*According to the World Health Organization the world population is increasing by 220,000 people everyday.
http://www.who.int/whr/1998/media_centre/50facts/en/
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For more information, visit www.MeatMythCrushers.com

GMO and Morgellons

Posted in GENETICALLY MODIFIED FOODS-GMO, MORGELLONS~NCS tagged , , , , , , , , , , , , , , , , , , , , , , , at 7:13 pm by PCOSLady

PCOS Lady:
Here is a good report and responses you should read… The government says it is a priority… The Parasitology Center in AZ has done extensive research on it from 1996… Parasitetesting.com
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http://curezone.com/forums/am.asp?i=1181941
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GMO and Morgellons Disease
http://globalresearch.ca/index.php?context=va&aid=8464
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by Barbara H. Peterson
Global Research, March 27, 2008
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Since the Clinton administration made biotechnology “a strategic priority for U.S. government backing” (1), giant transnational agri-business concerns have aggressively taken over the global food chain by flooding it with Genetically Modified Organisms (GMO) without regard for the consequences to the earth or its inhabitants. This takeover not only has the potential for global economic devastation, but threatens the earth’s population with far-reaching health concerns as well. One health concern that seems to coincide with the GMO revolution is Morgellons disease. What if the advent of Morgellons disease has something to do with the ingestion of GMO foods?
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Morgellons Disease – What is it?
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Very little can be found regarding this disease. Originally, sufferers were told that their problem was imaginary. This was of little comfort to the people who were suffering.
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Morgellons Disease sufferers report strange, fiber-like material sticking out of sores or wounds that erupt on the skin. This is accompanied by painful, intense itching, that has been described as “an ever present sensation as if something is crawling under the skin.” (2)
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On May 18, 2006, KGW, a local news channel reporting out of the Oregon area published this story:
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Strange sickness: Mystery disease horror story (excerpt)
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[Dr. Drottar] The disabled family practice doctor felt like bugs were crawling under her skin.
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“If I fully tell people what has gone on with me medically, they think they’re in the twilight zone,” said Drottar.
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She woke up with the feeling that fluid was flowing just below her skin. Often black or blue hair like fibers protruded from her skin, she said.
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“I thought I had been exposed to asbestos. I thought I was having asbestos fibers come out of my skin. I was pulling long, thin, small hair-like fibers that were extremely sharp that could literally pierce through my finger nails,” Drottar said.
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In addition to the feeling of bugs and the fibers, Drottar also suffered from severe depression, chronic fatigue and a weakened immune system. As a result, she had to give up her family practice, Drottar said. (3)
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Here are some pictures of Morgellons lesions included in the KGW report:
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The Morgellons Research Foundation
Fibers embedded in skin removed from facial lesion of three year old boy, 60x. morgellonsusa.com
Photo of the fibrous structures that were in the skin of a Morgellons sufferer.
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Morgellons and GMO – the Link
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Little information has been revealed concerning the long-term health effects of GMO crops on humans or animals, and even less information can be had regarding research correlating Morgellons with GMO foods. This is suspicious right off the bat, because it would seem that there would be a natural curiosity regarding a link between Genetically Modified Organisms that people ingest regularly and inorganic fibers that protrude from a person’s skin. This would be right up a geneticist’s alley, and quite worthy of intensive research. So, why aren’t there a ton of published studies? Why is it so difficult finding anything related to this? Could it be that companies such as Monsanto have enough clout to effectively squash these stories? If they have enough clout to ruin countries by deceiving impoverished farmers into purchasing patented GMO seeds, and then take it a step further and force these poor people to purchase seeds year after year instead of harvesting their own, then they have enough clout to ask our more than willing corporate government to manipulate the press…again.
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According to Mike Stagman, PhD,
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“Genetic Engineering is a nightmare technology that has already caused MANY disease epidemics — documented but unpublicized.” (4)
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Well Monsanto, you let at least one study slip through. With the help of a couple of search engines, the following article by Whitley Strieber published on October 12, 2007, titled “Skin Disease May Be Linked to GM Food” was found, which concludes that the fibers taken from a Morgellons sufferer contain the same substance that is “used commercially to produce genetically-modified plants.” Here is the article:
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Skin Disease May Be Linked to GM Food
12-Oct-2007
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Many people—and most physicians—have written off Morgellons disease as either a hoax or hypochondria. But now there is evidence that this mysterious disease may be REAL and related to GENETICALLY MODIFIED food!
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The skin of Morgellons victims oozes mysterious strands that have been identified as cellulose (which cannot be manufactured by the human body), and people have the sensation of things crawling beneath their skin. The first known case of Morgellons occurred in 2001, when Mary Leitao created a web site describing the disease, which had infected her young son. She named it Morgellons after a 17th century medical study in France that described the same symptoms.
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In the Sept. 15-21 issue of New Scientist magazine, Daniel Elkan describes a patient he calls “Steve Jackson,” who “for years” has “been finding tiny blue, red and black fibers growing in intensely itchy lesions on his skin.” He quotes Jackson as saying, “The fibers are like pliable plastic and can be several millimeters long. Under the skin, some are folded in a zigzag pattern. These can be as fine as spider silk, yet strong enough to distend the skin when you pull them, as if you were pulling on a hair.”
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Doctors say that this type of disease could only be caused by a parasite, but anti-parasitic medications do not help. Psychologists insist that this is a new version of the well-known syndrome known as “delusional parasitosis.” While this is a “real” disease, it is not a physically-caused one.
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But now there is physical evidence that Morgellons is NOT just psychological. When pharmacologist Randy Wymore offered to study some of these fibers if people sent them to him, he discovered that “fibers from different people looked remarkably similar to each other and yet seem to match no common environmental fibers.”
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When they took them to a police forensic team, they said they were not from clothing, carpets or bedding. They have no idea what they are.
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Researcher Ahmed Kilani says he was able to break down two fiber samples and extract their DNA. He found that they belonged to a fungus.
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An even more provocative finding is that biochemist Vitaly Citovsky discovered that the fibers contain a substance called “Agrobacterium,” which, according to New Scientist, is “used commercially to produce genetically-modified plants.” Could GM plants be “causing a new human disease?” (5)
GMO – Not on My Watch!
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The giant transnational corporations behind the GMO revolution are hitting us in our most vulnerable spot – our bellies. Most people have been brought up with an innate trust that what they purchase from the stores is safe to eat. This is no longer true, since most processed foods contain genetically engineered ingredients that can have disastrous effects on both animal and human health. What you purchase from the corner store might just change your DNA and create such frightening symptoms that the general public simply does not believe it. What is worse is that when you go to the doctor to get help, he/she tells you what you are experiencing is all in your head. This is rubbish! It is up to people who care to make the correlations between what we eat and what happens to our bodies. Remember the old saying – “you are what you eat?” Well, this author believes it is true.
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NOTES
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1) Engdahl, F.W. (2007). Seeds of Destruction.
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2) Stagman, M. Phd. (2006). GMO Disease Epidemics: Bt-cotton Fiber Disease. Retrieved from http://portland.indymedia.org/en/2006/08/344305.shtml
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3) Porter, L. (2006). Strange sickness: Mystery disease horror story. Retrieved from http://www.kgw.com/news-local/stories/kgw_051806_news_sweeps_strange_sickness_morgellons.53b2569a.html
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4) Stagman, M. Phd. (2006). GMO Disease Epidemics: Bt-cotton Fiber Disease. Retrieved from http://portland.indymedia.org/en/2006/08/344305.shtml
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5) Strieber, W. (2007). Skin Disease Might be Linked to GM Food. Retrieved from
http://www.unknowncountry.com/news/?id=6486
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Barbara H. Peterson is a Writer and Activist,
http://spktruth2power.wordpress.com
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Although I totally agree with all this, there is another explanation. This could be a pathogen from advanced individuals from outside our planet.
I have seen a craft with my own eyes, and believe there are more possibilities than we can even know. Shroom
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I had morgellons. The only thing I tested positive for is a gram negative bacteria that is sprayed on fruits and vegetables, even organic. As far as chemtrails go, I get alot of them here. Use a nette pot and keep skin well oiled. Grow your own food. Otter Run
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GOOGLE:
morgellons
morgellons GMO
morgellons food GMO
chemtrails morgellons
morgellons NCS
morgellons parasites

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