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In Today's Issue 12 July 2010 Reduce pain naturally and quickly with the touch of a button Fortified vitamin D food is not as healthy as you think Is this forgotten Nobel Prize-winning discovery our last hope against superbugs? Reduce Pain Naturally and Quickly with the Touch of a Button If you suffer from arthritis, back-ache or even just the aches and sprains of everyday life – your pain can now be relieved without drugs... in just a few minutes a day. AND Best of all, you can accelerate healing by up to 250%! PLUS Banish your pain… heal your joints, muscles, skin and bones faster… boost your immune system – in just 15 to 30 minutes a day! Click here to find out how you can 'pulse your pain away'... Fortified Vitamin D Food is Not as Healthy as You Think Dear Reader, They'll say it's health food. But it's junk. I'm talking about soy fortified with vitamin D. It's a perception vs. reality thing. If you stop 10 strangers on the street and ask them if soy is health food, most will probably say yes, of course, everyone knows soy is healthy. We know better As I've mentioned before, fermented soy is no problem. Tempeh, miso, and soy sauce (made in the traditional method) are fermented and fine. But as HSI Panellist, Dr. Alan Spreen has pointed out, phytates in unfermented soy products actually obstruct absorption of protein and four key minerals: calcium, magnesium, iron, and zinc. Even so, the public's perception of soy as health food got a boost from the American Food and Drug Administration (FDA) with a rule that permits soy beverages, soy-based cheese substitutes, and soy-based butter substitutes to be fortified with vitamin D. So you can be sure you'll soon be seeing starburst notes emblazoned with "Now with Vitamin D!" on soy-based cheese products (etc.) at your local supermarket. They'll say it's health food. But you know better. Roaring from the 20s Here's the one-two knockout punch... Punch one: The soy products aren't fermented. Punch two: The products will likely be fortified with vitamin D2. Ring the bell — this fight is done. Fish consumption and exposure to sunlight deliver much-needed vitamin D3 to your body. But according to a brief history of vitamin D research that appeared in a 2006 issue of the American Journal of Clinical Nutrition, scientists created a synthetic form of the vitamin in the early 1920s when they manufactured vitamin D2 by exposing plant foods to ultraviolet light. Within a decade, researchers began to notice that D2 was quite a bit less potent than D3. D2 was useful in eradicating rickets when added to milk in the 1930s, but as research methods were refined, it became clear that D3 was the superior form. In addition, the body retains D3 for longer periods and in higher concentrations than D2. In their conclusions, the authors wrote: "The public expects to derive the equivalent effect per unit dose of vitamin D, whether it is vitamin D2 or vitamin D3. The scientific community is aware that these molecules are not equivalent. Therefore, vitamin D2 should no longer be regarded as a nutrient appropriate for supplementation or fortification of foods." The scientific community is aware...but apparently food producers and the FDA are not. Continues below... *Highly Recommended* Is this forgotten Nobel Prize-winning discovery our last hope against superbugs? Discover nature's secret weapon against bacteria that can protect against MRSA, C.Difficile, E.Coli and other superbugs... Learn all about the device that will allow you to kill bacteria and viruses on-the-spot - any time, anywhere! Click here: ...and another thing Some like it hot but warm is better. In many emails, I've discussed the benefits of drinking tea - especially green tea, which has been shown to help reduce the risk of some cancers. But new research has found a unique cancer risk linked to tea temperature. In Golestan Province in northern Iran, oesophageal cancer rates are unusually high. So researchers recruited 300 oesophageal cancer patients along with 571 healthy subjects and compared their tea-drinking habits. Results showed that subjects who drank their tea at 70 degrees or higher were eight times more likely to develop oesophageal cancer, compared to those who drank their tea at temperatures lower than 65 degrees. Further research is needed to confirm this link. In the meantime, researchers offer this precautionary suggestion: Let your tea cool for four minutes before drinking. To Your Good Health, Jenny Thompson HSI Director P.S. This month's Health Sciences Institute (HSI) newsletter will tell you about the astonishing nutrient that heralds a major breakthrough in the fight against Alzheimer's. You'll also discover the revolutionary new formula that helps tackle the cause of arthritis… it can even halve pain levels in some cases. Plus we'll give you full details about the ancient Chinese secret that helps banish wrinkles and rejuvenates your skin from the inside out. All new members who sign up to the Health Sciences Institute will receive the latest issue of HSI along with a FREE encyclopaedia, HSI's 100 Greatest Underground Cures... Soon you'll discover why our premium members believe HSI is the ultimate resource for anyone seeking a better, newer solution to their health problems. Click here for full details. Sources: "FDA Approves Vitamin D Fortification of Soy Foods" Lorraine Heller, NutraIngredients-USA, 3/16/09, nutraingredients- usa.com "The Case Against Ergocalciferol (Vitamin D2) as a Vitamin Supplement" American Journal of Clinical Nutrition, Vol. 84, No. 4, October 2006, ajcn.org "How Hot is Too Hot for Tea? Ivanhoe Newswire, 4/1/09, ivanhoe.com Customer reference number: 000052221104 You are receiving this email because you have given us permission to contact you. Agora Health Ltd presents information and research which is believed to be reliable, but its accuracy cannot be guaranteed. All material in this email alert is provided for information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this email alert; instead readers should consult their family doctor and other qualified health professionals on any matter relating to their health and well-being. 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