Wound and Burn Treatment

First, you must know that sugars and salts absorb water. The cells in your body use osmotic pressure to regulate their own hydration and water content. When you apply sugar or salt to a wound, the cell will withdraw all the water within it, causing it to die. Due to lack of water, disease-causing microbe cells will dry out and die in a paste of sugar or honey, killing off any infection that may of set in.

Success stories from the book, Honey, Mud, Maggots & Other Medical Marvels

• In 1996 a nurse at the Frenchay Hospital in Bristol, England, reported that two men suffering from bedsores and infected amputations resistant to standard treatments were successfully healed using honey. She had gotten the idea from an article in a popular magazine.
• In 1980, Dr. Leon Herszage reported that over the course of the previous four years he had applied sterilized granulated sugar to the surgical wounds of 120 patients and had achieved a cure rate of over 99%.
• Dr. Richard Knutson of Greensville, MI treated burns, ulcers, lacerations, gunshot wounds, and amputations at a trauma clinic of the Delta Orthopedic Center. His 5-year study of 605 patients treated with sugar-iodine pastes, published in 19891, showed that 98% experienced complete healing. He has since treated several thousand patients, with a nearly 99% success rate. The sugar treatment worked better.

 

Source: http://www.endalldisease.com/honey-sugar-outperform-antibiotic-ointments-in-treating-wounds-and-burns/

 

What's healthier? Organic or Local?

“Organic” is pretty straightforward.  To be labeled organic, a producer must abide by a stringent set of government standards.  The USDA organic seal indicates that a product is certified organic.

Organic Standards from USDA.GOV:

Organic operations must demonstrate that they are protecting natural resources, conserving biodiversity, and using only approved substances. The USDA organic seal verifies that:
Organic crops: irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms were not used.
Organic livestock:  producers met animal health and welfare standards, did not use antibiotics or growth hormones, used 100% organic feed, and provided animals with access to the outdoors.
Organic multi-ingredient foods:  product has 95% or more certified organic content. If the label claims that it was made with specified organic ingredients, you can be sure that those specific ingredients are certified organic.

"Local", while it has a geographic connotation, there is no consensus on a definition in terms of the distance between production and consumption according to the USDA 2010 report.  The 2008 Farm Act, stated in part, that any food labeled “local” must be produced in the “locality or region in which the final product is marketed, so that the total distance that the product is transported is less than 400 miles from the origin of the product.”  So, local is not necessarily close-by.

What is healthier?  Organic, and not because Organic is more nutrition-dense, but because it's grown without chemical fertilizers and pesticides.  Local is more nutritious since most nutrients begin to degrade the moment its picked, so the sooner it gets to you the better.  Organic and local are good healthy options, you just need to know the differences and the costs of both.  Organic usually costs more.

Next we'll be looking into catch words slapped onto foods to make them seem healthy, but may not be healthy at all, and may cost more.  Words like FAT FREE, ALL NATURAL and FREE RANGE are a few that have NO LEGAL DEFINITIONS enforceable by The Food and Drug Administration or the Federal Trade Commission.  And then there's the NO SUGAR ADDED and SUGAR FREE.

That's Sushi?

Mom and I went out for Sushi for lunch.  We ordered our usual rolls along with something new.  We were enjoying our sushi when the new item arrived; heads up on a bed of rice.  With my eyes wide-open, similar to what was on the plate, I asked the waiter "what's this called and how do you eat it?"  He says, with a big grin and a funny laugh to follow, "Tempura Head, you eat the whole thing." "Whiskers, eyes and all I asked?"  "Yes" he says!  And in a I'm creeped out kind of way, I LOL, and replied "Oh No!" Now just let me say, we like deep-fried foods.  Fries, pickles, perhaps even twinkies on occasion, but eyes and whiskers, deep-fried or not, no thank you.  Up until that day I'd never given any thought to broad range of deep-fried possibilities.  Now I can't stop thinking about it.  The new thing (aka Tempura Head) is not what I recall ordering, won't order it again, or ever forget that day.  And just to be sure, I recorded this memorable moment in food in my Evernote Food app. 

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