Why Dr. Tel-Oren's Skin Lesion Removal Method is Better for You

The skin is the largest organ of the human body and tells the story of what is actually going on inside the body.  Diet, exposure to toxins, hormones, stress, excessive sun exposure (particularly burning of the skin), electromagnetic exposure, neurological irritation, local immune and vascular disturbances, and general health practices can

create various skin growths,  blemishes, rough patches, scaliness, discoloration, and more serious lesions which may be compromising not only to the beauty of your skin, but also to your health and longevity. 

With surgical removal or destruction (e.g. liquid nitrogen) of skin lesions, doctors usually guess the depth of the lesion and either

1. Cut too deeply (or widely) to be assured they "got it all," often leaving unsightly scars in the skin, while causing a local inflammatory response that increases the risk for cancer; or

2. Not go deep enough - leaving the roots behind, with high likelihood of re-growing (as well as causing risky inflammation).

Either way, the lesion may be lacerated during the procedure, allowing cancer (if already present) to enter the vascular system and perhaps take root elsewhere in the body. If cancer is not yet present, the tissue trauma causes an inflammatory response, which may stimulate cancerous growth within an already-suspicious lesion or a benign lesion.

The typical dermatologist's approach is to superficially monitor a lesion for potential dangerous-looking changes during multiple visits, over many months or even years. Often, lesions will only demonstrate surface changes when it's too late, since the growing roots are not visible to the skin doctor. This guessing game increases the risk of invasive tumors growing deeper, becoming more difficult or dangerous to treat surgically, and even spreading. Even a biopsy of a suspicious lesion increases the risk of inflammation within it, or the risk of spreading already-present cancerous cells into the circulation and to other organs in the body.

Dr. Tel-Oren's method, employed by certified, licensed physicians in many states and countries, can remove unwanted skin growths and blemishes (even small, flat, dark-pigmented nevi that can lead to melanoma), much more safely and esthetically, with minimal pain (slight stinging which lasts just a few minutes) and non-surgically. 

This method eliminates the guessing about the depth of the lesion (or the presence of roots underneath it): When the top layer falls off, it is very easy to see hidden roots and treat them in the same non-invasive manner, until complete removal has been achieved (Most lesions will be removed completely within one treatment, some within two. Three is rare!). 

This revolutionary approach minimizes the risk of new inflammation within the lesion. And thanks to its non-invasive nature, it is easy to treat any lesion completely and safely, long before it might become risky! 

Thanks!

Yours, Dr. T

For fees, procedure, treatment details and to watch a 3-minute video go to:

www.doctorTevents.com

 

Questions: Call Dorothy Torrey, Ecopolitan Cape Cod Coordinator at 508-888-6677 or

dorothy @PathToVibrantHealth.com

Nutritional Approach to Alzheimer's Disease

On a very rainy evening on Thursday, September 25, approximately 60 people showed up at St. Mary’s Episcopal Parish Hall in Barnstable to find out how a nutritional approach to Alzheimer’s can be used to reduce the risk of contracting this disease, or delay its onset.

This event was part of an outreach program of Creation Care Committee of St. Mary’s Episcopal Church, Barnstable Village and Cape Cod Wellness Raw Food Meetup.

With no effective medical treatment currently available, Dr. Blake’s approach appears to offer the best hope for treating the disease.  In fact, while on the east coast he drew an audience of 100 physicians at Boston University Medical Center, who were interested in what he had to say.

Some hard facts from Dr. Blake:
Since 1979 the incidence of Alzheimer’s has increased by a factor of 84.
If we can delay the onset of dementia (3/4 of which is Alzheimer’s) by 5 years, we can cut the incidence of Alzheimer’s by 50%.
If we can delay the onset of dementia by 10 years, we can stop the epidemic.
The annual cost of treating the disease is greater than the annual total revenues of either Exxon-Mobil or Walmart.
Not all research is equal.  Studies funded by pharmaceutical companies are bound to be biased.  Dr. Blake uses only peer-reviewed studies published in scientific and medical journals.

Recommended Resources:

A Nutritional Approach to Alzheimer’s Disease
Book by Dr. Steve Blake, ScD

Learn to lower your risk of this dementia. Find out which two nutrients are crucial for lowering the buildup of amyloid plaques. Avoid Advanced Glycation Endproducts, a major cause of Alzheimer’s disease. Which supplements and medical plants are effective in reducing the risk and progression? All findings based on solid peer-reviewed research and Dr. Blake’s own clinical studies and Hawaii Dementia Prevention Trial. 

A Nutritional Approach to Alzheimer’s Disease
Video by Dr. Steve Blake, ScD

This is a video of his presentation, similar to the one Dr. Blake gave on September 25 in Barnstable, Cape Cod, MA.  In clear, understandable language, he spells out the root factors that cause the disease and the nutritional techniques to avoid or delay its onset.  The video includes the power point presentation which he uses to put his points across. 

Recommended for Healthy Eating:
Healthy Recipes for Friends Cookbook by Catherine Blake, BA, BD

Enjoy delightful recipes, comfort foods, amusing anecdotes, and colorful photos. Original recipes will guide you to new tastes that are easy to prepare. Dairy-free, whole-plant recipes will delight your palate. 


Best Friends Topping (from Healthy Recipes for Friends Cookbook by Catherine Blake)
Like dear friends, the two ingredients are symbiotic. Each one makes the other sweeter and richer.
¾ cup cashews, chopped
1 cup Red Bell peppers, diced to ½ inch pieces. (The same size as the cashew pieces is ideal.)
1 Tbsp olive oil for sautéing

Sauté all of the above in a skillet on medium-low heat for 10 minutes, stirring frequently to prevent scalding of the cashew pieces. When the bell peppers are softened and the cashews are burnished brown, turn off the heat, cover and let sit for 5 minutes or so to sweeten and soften. (Not until they are mushy, though.) This makes a delightful topping for anything. Serve as a side dish at any meal.

Nutritional Highlights (with about ½ cup of peppers and ½ cup cashews)
Antioxidants: Vitamin C  95 mg. (75 mg. RDA), Vitamin A as beta carotene: 2348 IU (2333 IU RDA), E9.9 mg (15 mg RDA),  Minerals: Iron 7.9 mg (18 mg RDA), Zinc 6.8 mg (15 RDA), Calcium 47.7 mg (1,000 RDA), Selenium 22.8 mcg(55 mcg RDA), protein: 21g of 46 grams

 

Why I Live an Alkaline, Raw Food Lifestyle

The Benefits Are Many!

Are you tired of feeling cooked, fried, baked and toasted? Then here are just a few benefits of the Raw Lifestyle taken from Brigitte Mars’ Rawsome book and its DVD companion.

  – Health – An alkaline raw food diet can help one overcome annoying ailments, symptoms and diseases.

  – Energy – It is great to experience daily improved work productivity, memory, and I require less sleep when I am eating a raw!

  – Environmental – It requires less land to produce fruits and vegetables than animal products. Think of all the energy saved from not cooking: Less fuel, packaging and pollution!

  – Flavor – Any recipe enjoyed as cooked can be even more delicious raw, since we are eating food closest to its natural state.

  – Beauty – Raw food diets slow down the aging process, normalizes weight and improves skin quality.

Save Time – Once you get into the flow of raw food preparation, you will spend less time in the kitchen.

  – Nutrition – There are more nutrients and enzymes in raw food. Techniques such as marinating, pureeing, fermenting, sprouting and dehydrating involve “cooking” without heat, that render food digestible and more nutrient dense.

  – Spiritual – Living food promotes clarity, and higher consciousness and better emotional health and happiness. It is being “awake”!

  – Economy – Raw food cost less than packaged processed products. You will spend less on drugs, medical visits and commercial restaurants.

  – Easy Cleaning – No more oven cleaning or soaking pots and pans with baked on food. Biodegradable products work easily.

The raw movement is the future! If one can experience a higher state of consciousness, better health, more beauty, eat more delicious food, save time, money and the planet’s resources, why not say yes to raw?

And since studying and living an alkaline lifestyle for many years, I incorporate alkaline foods into my raw food diet. I love living and eating this way, not only because the food is delicious and real, but also because the lifestyle offers me optimal health, vitality, growth and expansion or being more of who I am!  Thank you!

13 Breathtaking Effects of Cutting Back on Meat, (even 1 meal per week).

My first post on the effect of eating meat on the environment provoked quite a bit of discussion, so in honor of Earth Day, I thought I should follow up with more information about how our natural resources (e.g., air, water, and soil) are depleted and devastated by animal agriculture.

Of course, Earth Day is also a good time to remember that animal agriculture only exists at astronomical levels because people are purchasing vast quantities of chicken, beef, pork, and fish. The market for meat (i.e., we, the consumers) drives the depletion and destruction.

1. Excrement produced by chickens, pigs, and other farm animals: 16.6 billion tons per year — more than a million pounds per second (that’s 60 times as much as is produced by the world’s human population — farmed animals produce more waste in one day than the U.S. human population produces in 3 years). This excrement is a major cause of air and water pollution. According to the United Nations: “The livestock sector is… the largest sectoral source of water pollution, contributing to eutrophication, ‘dead’ zones in coastal areas, degradation of coral reefs, human health problems, emergence of antibiotic resistance and many others.”

2. Water used for farmed animals and irrigating feed crops: 240 trillion gallons per year — 7.5 million gallons per second (that’s enough for every human to take 8 showers a day, or as much as is used by Europe, Africa, and South America combined). According to the UN: “[t]he water used by the sector exceeds 8 percent of the global human water use.” As just one example, “[O]n average 990 litres of water are required to produce one litre of milk.” So drinking milk instead of tap water requires almost 1,000 times as much water.

3. Emissions of greenhouse gases from raising animals for food: The equivalent of 7.8 billion tons of carbon dioxide per year, according to the UN report. Concludes the UN: “The livestock sector is… responsible for 18% of greenhouse gas emissions.” That’s about 40 percent more than all the cars, trucks, planes, trains, and ships in the world combined (transport is 13%). And “The sector emits 37% of anthropogenic methane (with 23 times the global warming potential-or GWP-of CO2)… It emits 65% of anthropogenic nitrous oxide (with 296 times the GWP of CO2). These figures are based on the power of these gases over 100 years; in fact, over 20 years-a more important time frame for dealing with global warming-methane and nitrous oxide are 72 times and 289 times more warming than CO2. And Dr. Rajendra Pachauri, Chair of the IPCC (which shared the Nobel Peace Prize with Al Gore) has been saying that the 18% figure is probably an underestimate.

4. It takes more than 11 times as much fossil fuel to make one calorie of animal protein as it does to make one calorie of plant protein.

5. Soil erosion due to growing livestock feed: 40 billion tons per year (or 6 tons/year for every human being on the planet-of course if you don’t eat meat, none of this is attributed to you; if you’re in the U.S. where we eat lots more meat than most of the world, your contribution is many times greater than 6 tons/year). About 60% of soil that is washed away ends up in rivers, streams and lakes, making waterways more prone to flooding and to contamination from soil’s fertilizers and pesticides. Erosion increases the amount of dust carried by wind, polluting the air and carrying infection and disease.

6. Land used to raise animals for food: 10 billion acres. According to the UN: “In all, livestock production accounts for 70 percent of all agricultural land and 30 percent of the land surface of the planet.” And “70 percent of previous forested land in the Amazon is occupied by pastures, and feedcrops cover a large part of the remainder.” And “About 20 percent of the world’s pastures and rangelands, with 73 percent of rangelands in dry areas, have been degraded to some extent, mostly through overgrazing, compaction and erosion created by livestock action.”

7. According to the UN, animal agriculture is a leading case of water pollution. The main water pollutants in the US are sediments and nutrients. Animal agriculture is responsible for 55 percent of the erosion that causes sedimentation, and for a third of the main nutrient pollutants, nitrogen and phosphorous. On top of that, animal agriculture is the source of more than a third of the United States’ water pollution from pesticides, and half of its water pollution from antibiotics.

8. Livestock are also responsible for almost two-thirds of anthropogenic ammonia emissions, which contribute significantly to acid rain and acidification of ecosystems.

9. Grain and corn raised for livestock feed that could otherwise feed people, according to the UN: 836 million tons per year (note that the more commonly used figure, 758 million tons, is metric). That’s more than 7 times the amount used for biofuels and is much more than enough to adequately feed the1.4 billion humans who are living in dire poverty, and the number doesn’t even include the fact that almost all of the global soy crop (about 240 million tons of soy) is also fed to chickens, pigs, and other farmed animals.

10. An American saves more global warming pollution by going vegan than by switching their car to a hybrid Prius.

11.Razing the Amazon rainforest for pasture and feed crops: 5 million acres of Amazon per year. Former Amazon rainforest converted to raising animals for food since 1970 is more than 90% of all Amazon deforestation since 1970.

12. According to the UN: “Indeed, the livestock sector may well be the leading player in the reduction of biodiversity…” And “livestock now account for about 20 percent of the total terrestrial animal biomass, and the 30 percent of the earth’s land surface that they now pre-empt was once habitat for wildlife.” And “Conservation International has identified 35 global hotspots for biodiversity, characterized by exceptional levels of plant endemism and serious levels of habitat loss. Of these, 23 are reported to be affected by livestock production. An analysis of the authoritative World Conservation Union (IUCN) Red List of Threatened Species shows that most of the world’s threatened species are suffering habitat loss where livestock are a factor.”

13. United Nations scientists, in their 408-page indictment of the meat industry, sum up these statistics, pointing out that the meat industry is “one of the … most significant contributors to the most serious environmental problems, at every scale from local to global,” including “problems of land degradation, climate change and air pollution, water shortage and water pollution, and loss of biodiversity.”

Perhaps it’s time to explore vegetarianism. Happy Eating!