The wonders of Klamax a new stem cell releaser

Eating bleach helps feed cancer

Do you eat white foods that are not naturally white, like flour, bread, rice (except basmati), sugar, and pasta? Bleach isn’t just in household cleaning products, swimming pools, hot tubs, tap water, artificial sweeteners (think of Splenda here), white coffee filters, and food. You’ll also find bleach in many  personal care products, such as teeth whiteners, hair colors, and skin whiteners. Chlorine is also used to produce PVC plastics (polyvinyl chloride), pesticides, herbicides, and yes, pharmaceutical prescription medications.

Astop feeding cancer, and we give our healthy cells a fighting advantage to win the cancer war.

s humans consume carcinogenic chemicals, like bleach, our cells produce chemical waste, as a byproduct, that doctors and scientists can identify as catapults for cancer cell development. Common sense then tells us that if we stop consuming chemicals, we

Turns out, Vitamin C is used by the medical establishment to remove chlorine from water for dialysis patients, and fish farmers put Vitamin C tablets in the fish water to remove the chlorine. You can actually dissolve Vitamin C powder in water and spray your body with it to remove the chlorine from your skin and hair after you swim in a pool. Got some organic Vitamin C at home?

Stem cell releaser instead of toxic synthetic medications

Happy Holidays everyone!
Here is the best way to start off the New Year!
A Stem Cell Releaser that facilitates the Release AND Migration of BOTH NEURONAL and SOMATIC stem cells and is undoubtedly the MOST IMPACTFUL product I have ever had the privilege to offer to my friends and clients!! Can you comprehend the enormity of that??

What's responding to Klamax (BETTER than to toxic synthetic medications) is: ADD/ADHD, Autism, Depression, Alzheimers, MS and anything else related to degenerative brain/nerve issues PLUS physical tissue damage to muscles, bone, skin, tendons even brain.
MimiHughes.org

#stemcell
#notoxicmedication

Getting the best nutrition from your food

The food grown by my grandparents was TWICE as nutritious as today’s crops.

A landmark study proves this. In the study, researcher Donald Davis tracked the nutrient content of 43 different fruits and vegetables from 1950 to 1999.

What he found should shock every person on the planet: Food sold on modern supermarket shelves is nutritionally bankrupt.

And you would need to eat at least 10 servings of vegetables today to equal just one serving from 50 years ago!

Take a look at the USDA nutritional values for produce today compared to then:

Apples: Vitamin A is down 41%
Sweet peppers: Vitamin C is down 31%
Watercress: Iron is down 88%
Broccoli: Calcium and Vitamin A are down 50%
Cauliflower: Vitamin C is down 45%; Vitamin B1 is down 48%; and Vitamin B2 is down 47%
Collard greens: Vitamin A is down 45%; Potassium is down 60%; and Magnesium is down 85%

Solution? Besides comments below you will need Nobel Prize nominated supplements: MimiHughes.org

Other things you can do:

 1.)Don’t overcook — or undercook — your veggies. It’s a myth that eating raw vegetables is always healthier. It depends on the food. Some produce is most nutritious uncooked, while other kinds need heat to bring out their nutrients. For example, to release the antioxidant lycopene, tomatoes need to be heated. But steaming and boiling destroys vitamins B and C in foods like collard greens and kale.

Vegetables that are best cooked include asparagus, carrots, mushrooms, spinach and tomatoes. Those best eaten raw include onions, spinach and red peppers.

2.)Add healthy fats. If you don’t add a little healthy fat to your salad or side of broccoli, your body can’t absorb all the nutrients it would otherwise.

Researchers at Iowa State University proved this point... They had students eat greens and tomatoes with low-fat dressing, fat-free dressing or olive oil. Blood samples were taken before and after each meal.

The bloodwork revealed that people who ate the fat-free or low-fat dressings didn’t absorb the beneficial carotenoids from the salad. Only when they had eaten the oil-based dressing did they get the nutrients.3

In addition to olive oil, I recommend coconut oil, walnut oil and grape seed oil.

3.)Pick locally grown organic produce from a family farm. Food that’s grown close by has more nutrients than foods that have to be transported long distances. Local produce is allowed to ripen naturally, while food that travels long distances is picked before it’s ripe.

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Wake up happy and tell funny jokes because you are going to enjoy your day when you start your day with our 🍮 of coffee 

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Steroid injections and NSAIDs destroy cartilage

Last month, a high-level research study confirmed what we’ve known for years: the anti-inflammatory steroid that the average family doctor, pain-management specialist, or orthopedic surgeon is injecting into your knee is killing the cartilage. So that research should put the whole steroid injection thing to bed, right? Nope. Surprisingly, this week, a company called Flexion has announced the completion of a clinical study for a high-dose, long-acting steroid drug called Zilretta to treat knee arthritis. They also expect prompt approval of said drug in October. Huh? How is it possible that such a drug could ever be approved through the FDA now that we have evidence that steroids kill cartilage? It’s a great example of just how screwed up our drug-approval process has become.

Steroids Kill Cartilage

Steroids are still a mainstay injection treatment for knee arthritis. Despite this, we’ve had lab and animal evidence for many years that show that steroid shots are toxic to cartilage cells. However, this past month, a high-level research study demonstrated that steroid shots don’t help knee-arthritis pain and cause accelerated cartilage loss. This finding is consistent with the rest of the research.

So this would seem to be the end of the line for injecting steroids into joints, right? Wrong. Since steroids are covered by insurance and coverage often determines medical practice patterns more than what’s best for the patient, steroids are still being injected into joints with wild abandon. Not only is this crazy practice not going away, a small pharma company is doubling down on the concept. Let me explain.

What Is Zilretta?

Zilretta is a crystalline form of a corticosteroid called triamcinolone.The steroid crystals are embedded in a gel (PLGA) and then formed into microspheres (little balls). The idea is that the steroid crystals will slowly dissolve over time because the matrix breaks down slowly. Like any good pharma company playing the game, the company (Flexion Therapeutics) has lined up “thought leaders” (read compensated physician cheerleaders) and has apparently completed a Fast Track pivotal trial and is anticipating FDA approval in October.

If a Little Steroid Is Toxic, Let’s Just Add More!

How could the FDA approve a long-acting, even higher-dose form of steroid to inject into arthritic knees? Why wouldn’t this company fold as soon as the powerful study on knee steroid side effects, mentioned above, was published? Welcome to the American pharma industry! If the company gets Fast Track approval this fall, then we know that the FDA approval process is a stacked deck. If the agency does the right thing, which is to cite the safety concerns and cartilage toxicity of the steroid ingredient of the new drug, then we know the agency is doing its job. Only time will tell.

The upshot? Steroids are bad news and high-dose long-acting steroids are even worse. Will we see Zilretta on the market? Here’s to hoping that the FDA does the right thing.

Who loves spirulina and chlorella? Well now compare to kLamax and see why a superior supplement!♥️

Surviving the Holidays

SURVIVING The Holidays 🎄 with all the beautiful food 🍖🍱🥘🧁and the celebrations 🎉 🥂🍾🍹🍷.
Imagine chaperoning 1/3 of carbs efficiently and not storing them! Stay leaner and healthier too.

SURVIVE Christmas and New Year with vitality and be a part of the fun because you have the energy to physically do so.

MimiHughes.org

Rosemary, The Herb, The Essential Oil To Spice Up Your Holidays!

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I bought my annual Rosemary tree yesterday.

I've been drawn to rosemary for many years. Where I live in Portland, I can pass huge clumps of it on my daily walks. I couldn’t resist running my hands over each one and smelling the piney resin on my fingers. I've even been known to cut clumps of it and scatter all over the house for a lovely fragrance.

The main properties of Rosemary using only three words, are : stimulating, opening, and protecting. Let’s look at these magical qualities.

Stimulating: Traditionally, rosemary has been used to stimulate the mind, the heart, the digestion, the nervous system, and the peripheral circulation. The oil is applied to the scalp to stimulate circulation to the hair follicles and promote hair growth. The herb can be taken as a tea or steeped in wine to improve overall circulation, especially when there are cold extremities, cool and pale skin, low blood pressure, weak digestion, and cardiopulmonary edema.

Rosemary wreaths were worn on the head in ancient Greece to promote sharp thinking and clear senses, and recent research supports this effect. It stimulates and “awakens” a foggy, unclear mind (for this purpose the essential oil can be used in a diffuser or the dilute essential oils applied to the temples). It can be consumed for a sluggish liver and gallbladder with low energy and a yellowish complexion. Similarly, it’s indicated for individuals with poor digestive secretions. In these cases, it stimulates the digestive organs.

Opening: Traditionally, rosemary was prescribed for an array of conditions that could all be described as forms of congestion or stagnation. These include congestive heart failure, stagnant digestion, muddled thinking, and phlegmy conditions. Rosemary is considered by herbalists to open the heart and blood vessels; to open the digestive tract by moving its contents along, alleviating indigestion and gas (like other members of the mint family); to open the lungs, ears, and sinuses when there is congestion; to open the head (for headaches, especially when there is weak circulation), and to open the senses when they’re impaired.

Animal studies have demonstrated that rosemary is protective against the brain damage caused by stokes; it appears to help “open” the vessels of the brain, leading to less deprivation of fresh blood.10 (It appears, however, that you would have to consume rosemary on a regular basis to achieve this benefit.)

A study of healthy young adults exposed to the scent of rosemary essential oil (the aromatic portion of the plant) before taking math tests showed that rosemary improved their cognitive performance.5 This effect was attributed to a compound called 1,8-cineole, but rosemary also contains a large quantity of an aromatic compound called borneol. I learned about borneol (called Bing Pian in Chinese) in my studies of Chinese herbal medicine, which classifies it as a substance that “opens the sensory orifices.” That is, it awakens the senses and restores awareness in someone whose consciousness is impaired. Since the borneol we get comes from China and is a white crystalline powder of unknown origin (perhaps synthetic), Americans are generally hesitant to prescribe it for internal use. But in the rosemary leaves, we have a source of borneol that can be safely consumed.

Protecting:

Rosemary possesses several qualities that allow it to protect health, vitality, and freshness. Long valued as a killer of germs and molds, modern research has confirmed that rosemary has antioxidant and antimicrobial properties. The herb’s antioxidant compounds protect against oxidative damage to our cells (a major factor in aging and cancer) from exposure to things like UV light, smoke, pollution, fried foods, and household chemicals.

These antioxidant qualities, combined with its antibacterial and antifungal compounds, make rosemary an excellent natural preservative. In fact, many of the Dragontree’s body care products contain a small amount of rosemary extract to prolong their shelf life. The rosemary extract inhibits mold and bacterial growth and also protects oils from going rancid.

We’ve recently become aware that high heat cooking, especially of starchy foods, can cause the formation of chemicals known as acrylamides which are likely carcinogenic. New research shows, however, that if rosemary is in the recipe, it significantly lessens acrylamide production.

Another way in which rosemary is protective is through its anti-inflammatory compounds. While inflammation is a necessary part of healing from an acute injury or infection, chronic inflammation is a different matter altogether. It’s not productive; in fact, it’s a likely player in many degenerative diseases. While anti-inflammatory drugs have drawbacks, the ongoing consumption of foods and herbs that possess anti-inflammatory properties is a safe way to gain some long-term protection.

Research also suggests that rosemary can help protect the liver from damage by certain toxins. A 2016 paper entitled, “The Therapeutic Potential of Rosemary (Rosmarinus officinalis) Diterpenes for Alzheimer’s Disease,” theorized that compounds from rosemary could be beneficial in the treatment and prevention of Alzheimer’s, apparently by breaking down or interfering with the formation of amyloid plaques in the brain. Further, there has been some promising research on the use of rosemary extracts in the prevention and treatment of cancer. However, we’re admittedly far from knowing how to utilize rosemary extracts in a consistently effective way for these serious medical conditions.

~

Several times above I referred to the essential oil of rosemary, so I want to share a few words about what this is and how to use it. Essential oils – or volatile oils – are the aromatic substances that give many herbs and flowers their characteristic scent. They’re “volatile” because they evaporate and dissipate quickly. They also have medicinal qualities, both through the effect of the scent itself – what’s known as aromatherapy – and through the pharmacological effects of the complex blend of chemicals they contain, which enter the body through the skin, lungs, and (when consumed) digestive tract.

The therapeutic application of pure essential oils is a medical system in its infancy. It’s barely a “system” at all, in fact – but that’s a topic for another article. While essential oils occur in tiny amounts in most of the culinary herbs and spices we regularly consume – rosemary, cinnamon, thyme, basil, oregano, nutmeg, vanilla, sage, lavender, and peels of orange, lemon, grapefruit, lime, and tangerine – the modern extraction and availability of these oils in pure form allows us to be exposed to them in concentrations and quantities that would never naturally occur. As such, they can be potent to a degree that may be unhealthy. The key is, they should be used very sparingly – not only because it’s not healthy to use large amounts, but because it’s unnecessary. The therapeutic effect occurs with just a tiny bit. So, a bottle should last you a long time.

When oily seeds, nuts, and fruits – such as olive, almond, sesame, safflower, coconut, avocado, walnut, jojoba, and grapeseed – are pressed or processed for their oil, this oil can be called a “fixed” oil. Fixed is in contrast to volatile. These oils are oils in the traditional sense – they’re heavy and fatty, they add richness to foods, and are emollient to the skin. Fixed oils are ideal carriers for essential oils. Typically, you need no more than 2 drops of rosemary oil in a teaspoon (or more) of your favorite fixed oil for application to the skin (such as for hair growth). Or you can make your own rosemary-infused oil by taking 1 cup of rosemary needles, adding 2 cups of oil (ideally a filtered oil or one with minimal flavor of its own), and heating in a covered slow-cooker for several hours on its lowest setting. Then strain it and store it in a jar in a cool, dark place. This oil can be used on the skin or in cooking (don’t use the essential oil in cooking).

There’s a great book for aspiring chefs who endeavor to compose their own dishes, called Flavor Bible, by Karen Page and Andrew Dornenburg. It’s essentially a reference guide which tells you which foods and spices combine well. Following is the very long list of foods that go well with rosemary. Bold entries are recommended by several chefs. Capitalized entries are recommended by an even greater number of chefs. And capitalized entries with a star (*) are what the book refers to as the “holy grail” combinations.

Here they are: anchovies, apples, apricots, asparagus, bacon, baked goods (breads, cakes, cookies, etc.), bay leaf, BEANS (esp. dried, fava, white, green), beef, bell peppers, braised dishes, breads, Brussels sprouts, butter, cabbage, carrots, cauliflower, celery, chicken – especially grilled, chives, cream, cream cheese, duck, eggs and egg dishes, eggplant, fennel, figs, FISH – especially grilled, focaccia, French cuisine – especially Provençal, fruit, game: rabbit & venison, *GARLIC, gin, grains, grapefruit juice, zest, grapes, grilled dishes – especially meats & vegetables, herbs de Provence (key ingredient), honey, Italian cuisine, *LAMB, lavender, lemon – juice & zest, lemon verbena, lentils, lime juice, zest, liver, lovage, mackerel, marinades, marjoram, MEATS – especially grilled & roasted, Mediterranean cuisine, milk, mint, mushrooms, mussels, octopus, OLIVE OIL, ONIONS, orange juice, oregano, parsley, parsnips, pasta, pears, peas, black pepper, pizza, polenta, PORK, POTATOES, poultry, radicchio, rice, risotto, roasted meats, sage, salmon, sardines, sauces, savory, scallops – especially grilled, shellfish, sherry, shrimp, soups, spinach, squash – summer & winter, steaks, stews, strawberries, strongly flavored foods, sweet potatoes, swordfish, thyme, TOMATOES, tomato juice, tomato sauce, tuna, veal, vegetables – especially grilled & roasted, vinegar – balsamic, wine, zucchini.nnamon, thyme, basil, oregano, nutmeg, vanilla, sage, lavender, and peels of orange, lemon, grapefruit, lime, and tangerine – the modern extraction and availability of these oils in pure form allows us to be exposed to them in concentrations and quantities that would never naturally occur. As such, they can be potent to a degree that may be unhealthy. The key is, they should be used very sparingly – not only because it’s not healthy to use large amounts, but because it’s unnecessary. The therapeutic effect occurs with just a tiny bit. So, a bottle should last you a long time.

When oily seeds, nuts, and fruits – such as olive, almond, sesame, safflower, coconut, avocado, walnut, jojoba, and grapeseed – are pressed or processed for their oil, this oil can be called a “fixed” oil. Fixed is in contrast to volatile. These oils are oils in the traditional sense – they’re heavy and fatty, they add richness to foods, and are emollient to the skin. Fixed oils are ideal carriers for essential oils. Typically, you need no more than 2 drops of rosemary oil in a teaspoon (or more) of your favorite fixed oil for application to the skin (such as for hair growth). Or you can make your own rosemary-infused oil by taking 1 cup of rosemary needles, adding 2 cups of oil (ideally a filtered oil or one with minimal flavor of its own), and heating in a covered slow-cooker for several hours on its lowest setting. Then strain it and store it in a jar in a cool, dark place. This oil can be used on the skin or in cooking (don’t use the essential oil in cooking).

There’s a great book for aspiring chefs who endeavor to compose their own dishes, called Flavor Bible, by Karen Page and Andrew Dornenburg. It’s essentially a reference guide which tells you which foods and spices combine well. Following is the very long list of foods that go well with rosemary. Bold entries are recommended by several chefs. Capitalized entries are recommended by an even greater number of chefs. And capitalized entries with a star (*) are what the book refers to as the “holy grail” combinations.

Here they are: anchovies, apples, apricots, asparagus, bacon, baked goods (breads, cakes, cookies, etc.), bay leaf, BEANS (esp. dried, fava, white, green), beef, bell peppers, braised dishes, breads, Brussels sprouts, butter, cabbage, carrots, cauliflower, celery, chicken – especially grilled, chives, cream, cream cheese, duck, eggs and egg dishes, eggplant, fennel, figs, FISH – especially grilled, focaccia, French cuisine – especially Provençal, fruit, game: rabbit & venison, *GARLIC, gin, grains, grapefruit juice, zest, grapes, grilled dishes – especially meats & vegetables, herbs de Provence (key ingredient), honey, Italian cuisine, *LAMB, lavender, lemon – juice & zest, lemon verbena, lentils, lime juice, zest, liver, lovage, mackerel, marinades, marjoram, MEATS – especially grilled & roasted, Mediterranean cuisine, milk, mint, mushrooms, mussels, octopus, OLIVE OIL, ONIONS, orange juice, oregano, parsley, parsnips, pasta, pears, peas, black pepper, pizza, polenta, PORK, POTATOES, poultry, radicchio, rice, risotto, roasted meats, sage, salmon, sardines, sauces, savory, scallops – especially grilled, shellfish, sherry, shrimp, soups, spinach, squash – summer & winter, steaks, stews, strawberries, strongly flavored foods, sweet potatoes, swordfish, thyme, TOMATOES, tomatojuice, tomato sauce, tuna, veal, vegetables –  especially grilled & roasted, vinegar – balsamic, wine, zucchini.

Because of its strong camphorous-piney flavor, it’s natural to think that opportunities to use rosemary are uncommon, but as you can see by that list, it goes well with so many things. I use it at least a few times a week. Combine these culinary occasions with its many medicinal uses and you’ve got a valuable botanical ally. I encourage you to get to know this remarkable plant and use it to spice up your holiday season.