health myth

By the way, this is a pretty loooooong blog entry so be sure to bookmark it and return later. Or just PRINT this to read offline! [Jump to The Swine Flu Discrepancy :: The First Swine Flu in 1976 :: The Modern Mutated Swine Flu :: How to Deal with Swines and the Swine Flu :: Swine's Flu link with Obama]

"As of 6pm April 24 2009, 8 human cases of swine influenza A (H1N1) virus infection have been identified in San Diego County, Imperial County, California as well as in San Antonio, Texas. This strain of influenza virus is unique because it is a combination of swine, bird, and human influenza viruses."

The original swine flu derives from pigs, who crammed into, small confined areas smell one anothers' FART!  Outbreaks of swine flu happen regularly in pigs. (Is it any wonder these animals develop and suffer respiratory problems and eventually death?)  With genes from birds, pigs and humans, mix up those flu's genes like a evil witch's brew, and you have one hellava flu bug!

One of the symptoms of this new never-before virus infection is respiratory problems - the same symptoms as that of the original swine flu. Never-before because the original swine flu bug has been mutated. Only now it's "harder" to cure and the current Swine Flu is not a naturally-occuring virus; this virus....or flu bug was born in a petri-dish.

Symptoms of Swine Flu

In this part, we'll look at myths surrounding bad cholesterol, eggs, dairy products and sun-blocks.
 

Bad cholesterol is the cause of heart disease.

The TRUTH: Like fats, cholesterol may be damaged by exposure to heat, oxygen and free radicals. Both good and bad cholesterol are not immune to such exposure.

Free radicals are what's in the air and around food, that causes this oxidization; free radicals cause your freshly-cut apples to go brown (an obvious sign of oxidization). The free radicals make dairy products more "sticky" and tend to stick to the walls of arteries.  This sticky stuff is known as 'plaque'. You can see the plaque stuck in diseased hearts from post mortem-ed bodies of heart attack victims (my uncle was one, he was just 41 when he passed away and he ate a lot of meat in his heydays). 

The plaque found in diseased arteries and hearts can range from yellow to white - exactly the same colours of those found in cheese and milk (read more below!)

The oxidization of cholesterol (fats) is what contributes to the pathological buildup of plaque in the arteries. It's not whether good or bad cholesterol; it's whether the fat is oxidized.