Pharmaceutical Review (www.pharmarev.com). For the first time in 50 years, a Nobel Foundation committee has broken its own rules and awarded the Nobel Prize to a dead man. Purely an accident, the committee awarded Canadian immunologist and cell biologist Ralph Steinman the 2011 Nobel Prize in Physiology or Medicine, unaware of the fact that he had died just days before the announcement was made.

Steinman had conducted extensive research into how the human immune system works, and is credited with discovering a type of immune cell known as the dendritic cell, which plays a crucial role in developing adaptive immunity, and protecting the body against infection and disease. Steinman then used this discovery to develop his own experimental type of immunotherapy for treating cancer, which was later adapted into other methods.

However, years after making these discoveries, Steinman ended up developing pancreatic cancer himself, upon which he decided to employ a hybridized treatment of conventional surgery and radiation, as well as the immunotherapy methods he had developed. This approach ultimately failed, though, resulting in his passing away on September 30, 2011, at the age of 68. The Nobel committee was apparently still impressed with Steinman’s work despite his eventual death, and decided to grant him, as well as two others, the 2011 Nobel Prize in Physiology or Medicine. And even after later discovering that he had died before the award was announced, the committee went against its own rules and stuck with its decision out of good faith.

Steinman’s immunotherapy techniques were based on the idea that stimulating a person’s own immune system will help it to fight off cancer. But the method of stimulation involves either consuming therapeutic antibodies in the form of drugs, or getting vaccinated with “cancer vaccines” that allegedly spur immune capacity — both of these methods, of course, are hardly any more effective than conventional chemotherapy and radiation treatments at curing cancer.

A 2000 study published in the journalAnticancer Research, for example, explains that immunotherapy cancer vaccines are “of little use” because they simply do not work as intended on real, live people. In fact, they ultimately fail to even stimulate the correct immune response in the first place.

Steinman may have had better success in treating his cancer if he had ditched the radiation, surgery, and vaccine approach, and instead employed nutritional methods of treating cancer such as juice fasting, aggressive detoxification, and supplementation with anticancer nutrients like spirulina, vitamin D, and selenium.

Learn more:https://www.naturalnews.com/033827_Nobel_prize_dead_scientist.html#ixzz1aShyswwV
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pharmaceutical Review (www.pharmarev.com). Throughout history, other mammals have supplied mankind with delicious, nutrient dense dairy foods. These included fresh cream, milk, curds & whey, yogurt, kefir, cheeses & butter. Man-made refineries that manipulate these animals and process their milk products have highly altered these once superfoods. Well educated consumers choose raw, grass-fed milk and dairy products.

Around the world people have relied upon naturally fermented milk from all different types of animals for a key nutrition source. These milk producing animals include cows, sheep, goats, yaks, water buffalo, & reindeer. This fermented milk provides highly bioavailable protein, enzymes, beneficial lactobacillus probiotics, vitamin K2, and other nutrients.

Up until the 19th century, most people drank fermented raw milk. When raw milk is left out it actually ferments with beneficial lactic acid bacteria such as acidophilus. This fermentation process helps to preserve the milk and gives it a tasty sour flavor. Pasteurized milk does not naturally ferment due to the lack of beneficial microorganisms. Instead, it spoils with dangerous microbes.

Industrialized Farming

In the early 19th century these patterns began to change. Farmers saw big business opportunities in providing larger dairy yields for city folk, who had no other access to dairy products. Individuals, who were born and raised in the city, had lost the art of natural fermentation and were unfamiliar with the sour taste.

The growing city populations led to a greater increase in dairy production. This led farmers to begin to look for new methods to produce larger cows who could produce more milk. Specific breading patterns and the involvement of grain-feeds began to spring up. These methods greatly increased dairy yields but reduced the quality and nutrient density of the finished products.

Cows are meant to eat natural grass where they benefit from the chlorophyll, dense array of vitamins & minerals, essential fats and living microorganisms. Taking the roughage out of the cows’ diets kills off many probiotic species while encouraging bad strains to grow in rampant amounts. Feeding these animals grains produces an increase in milk production, but it also creates a very acidic environment in the cow’s digestive system.

This low pH is a perfect breeding ground for pathogenic bacteria such as E coli. The more grains a cow eats the greater the likelihood of infection. Milk borne epidemics began to increase to the point that a successful pasteurization campaign was put into action by the end of the 19th century.

Learn more:https://www.naturalnews.com/033864_raw_milk_pasteurized.html#ixzz1al73KpdM

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Pharmaceutical Review (www.pharmarev.com). The issues surrounding the dangers of vaccines require a look into how they are made and to what we are exposing ourselves to. So, what are vaccinations exactly?

Generally speaking, vaccinations are inoculations that attempt to confer immunity against a specific disease. Our anti-body defenses are stimulated when weakened versions of bacteria or viruses are injected into our system.
Bacterial vaccinations are grown in petri dishes but viral vaccinations require a live host. Recent medical advances have widened the sphere of what “live host” actually means.
Edward Jenner, credited with discovering the small pox vaccine, observed that milkmaids who had been infected with cowpox ended up immune to smallpox. Jenner’s first “inoculation” was completed by injecting an 8 year old with the pus from the lesions of a milkmaid with cowpox. Nobel committee breaks rules by awarding prize to dead medical scientist who died after using conventional cancer treatments.

Learn more: ww.naturalnews.com/033834_vaccines_ingredients.html#ixzz1aSehlxhU

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Pharmaceutical Review (www.pharmarev.ocm). You often hear that older prescription drugs are pretty safe. After all, if countless people have been taking them for many years, doctors would know by now if they were dangerous, right?

Unfortunately, that’s a myth for several reasons. First, it can take decades for links between the use of a drug and other diseases to be obvious. In addition, side effects may be ignored, often chalked up as “all in the patient’s head,” or blamed on the disease the drug was prescribed to treat. All this instead of recognizing that the deteriorating condition of a patient, including death, may be caused by the treatment itself, i.e. the Big Pharma medication.

A dramatic example of the latter scenario has just been revealed in a study published in the Canadian Medical Association Journal (CMAJ). The antibiotic trimethoprim-sulfamethoxazole (sold as Septra, Bactrim and in generic forms) has been in wide use since l968 — but scientists are now warning it is high time doctors realize the drug can cause serious adverse and even deadly reactions.

Trimethoprim-sulfamethoxazole is the most commonly prescribed antibiotic for urinary tract infections (UTI) in Canada; about 4,000 people a week receive prescriptions for this drug in Ontario alone. It is also one of the top drugs used for UTIs in the US. In addition, trimethoprim-sulfamethoxazole is prescribed to treat community-acquired methicillin-resistant Staphylococcus aureus (MRSA) and other bacterial infections including ear infections, bronchitis, traveler’s diarrhea and pneumonia.

“Although trimethoprim-sulfamethoxazole has numerous benefits, particularly in the care of patients with HIV and methicillin-resistant S. aureus, it is associated with multiple toxicities,” stated researchers Joanne M. W. Ho, MD and David N. Juurlink, MD, PhD, of the Canadian Institutes for Health Research Drug Safety and Effectiveness Cross-Discplinary Training Program.

Learn more: https://www.naturalnews.com/033856_antibiotics_side_effects.html#ixzz1aeZjjXRL

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Pharmaceutical Review (www.pharmarev.com).  Food is food, some might claim, and it does not really matter whether or not it is cooked or raw, conventional or organic. The nutritive value remains the same regardless. Or does it? A recent report fromActivist Postexplains that, based on analysis using a technique known as Kirlian photography, researchers have discovered that the energy fields surrounding raw, organic produce are stronger and more uniform than the energy fields surrounding cooked, conventional produce.

This discovery was made possible by an earlier one stumbled upon by the late Semyon Kirlian, a Russian inventor, back in 1939. Kirlian learned that, when connected to a source of voltage, an object placed in contact with a photovoltaic plate will produce a corresponding image of that object on the plate. And the resulting image will also contain a visual display of the object’s electrical “aura,” of sorts, that both surrounds and emanating from it.

The theory behind this energy field, of course, is that the stronger and more vibrant it is, the healthier and more “alive” the object. And based on this theory, it has been observed that the energy field of an apple, for instance, is the strongest right after it has first been picked. The longer it remains off the tree and is allowed to ripen, the weaker its energy field becomes.

In the documentaryThe Beautiful Truth, which was released in 2008, a team of scientists used Kirlian photography to analyze various foods. They found that organic foods emitted a clearly more vibrant and harmonious energy field than conventional foods. Raw foods also fared better in the energy department than cooked and pasteurized foods, the latter of which appeared duller and less uniform than their raw counterparts.

You can view a roughly two-minute clip from the film where the Kirlian technique is used here:https://youtu.be/suBjc9rIFNY

If this energy field is truly indicative of a food’s “life source,” then it appears as though whole, clean foods eaten as close as possible to the way nature intended are more life-giving than over-processed, pesticide-ridden foods. It also means that simply counting calories and looking at ingredient content are not enough to determine the true nutritional capacity of food.

Learn more:

https://www.naturalnews.com/033791_living_foods_energy_fields.html#ixzz1a1BsjfWM

https://www.naturalnews.com/033791_living_foods_energy_fields.html#ixzz1a1C814W4