In this week’s Gary Null’s Newsletter:
• Vitamin C, The Universal Necessary Nutrient
• Food Supply
• Recipe for Insalata Siciliano
• Also, be sure to watch Gary’s interview with Robert F. Kennedy Jr. on his new book, The Real Anthony Fauci.
Vitamin C, The Universal Necessary Nutrient
By Gary Null
Wikipedia claims that a role for vitamin C as prevention or treatment for various diseases is disputed, with reviews reporting conflicting results. On the contrary, it is my opinion that vitamin C is the universal necessary nutrient. Go back to 1747, when a British naval surgeon named James Lind offered citrus fruit to 12 men suffering from scurvy on the HMS Salisbury. For the first time, men recovered. Historically, it was frequently fatal, especially for those who were at sea for months at a time where there were no fresh fruits or vegetables and they were vitamin C deficient. To everyone’s surprise, all 12 men recovered quickly. It would not be for another 50 years in 1795 when a British physician, Gilbert Blane, argued to the admiralty that they must now include citrus juice as a part of the daily ration on every British ship. And once again, to everyone’s surprise, the scurvy scourge vanished.
But it was not ’til 1932 that a respected British chemist named Walter Haworth was able to identify the molecular structure of hexuronic acid, an organic reducing agent found in plants and animal tissue. He named it ascorbic acid. Today it is known as simply vitamin C. However, at the same time that Haworth was identifying vitamin C, independent of him, Albert Szent Gyorgyi discovered vitamin C. The next year, the Swiss laboratory synthesized ascorbic acid identical to vitamin C and it began to be produced in the general population in 1935. In 1937, in honor of the two great scientists’ work on vitamin C, they both received the Nobel Prize: Albert Szent Gyorgyi for discovering vitamin C and Haworth for his work with vitamin C and carbohydrates.
In 1970, Linus Pauling’s publication of “Vitamin C and the Common Cold” became a bestseller. It was he, a highly respected scientist who had won two unshared Nobel Prizes, who’d published in hundreds of peer reviewed journals in chemistry, who stated that we needed a minimum of 3 grams or 3000 mg a day of vitamin C in order to prevent the common cold. It was at this time also that Linus Pauling met a Canadian physician, Dr. Abram Hoffer, MD, PhD. Hoffer had been working with vitamins and helping people with schizophrenia and had published the first work showing that high levels of vitamin C could help people with schizophrenia. He then met with Linus Pauling and that was the beginning of what would come to be known as the orthomolecular medicine movement. In 1971, Linus Pauling began work with Dr. Ewen Cameron, a respected Scottish physician and scientist who was using intravenous vitamin C to treat terminal cancer patients.
He was not using high doses, 10,000mg, but they were getting positive results. They did not cure anyone, but they substantially prolonged the life and lessened suffering while improving quality of life. For a nearly 4-year period, from 1974 to 1979, Pauling was using experimental doses to study the anti-oxidants and oxygen quenching properties of vitamin C in vitro. in 1979, Dr. Lester Packer was the first to note the free radical reaction between vitamin E and vitamin C – hence the idea that many supplements should be taken together because synergistically they have a greater impact than taking either substance alone.
In the early 1980s, the Mayo Clinic conducted studies with the intent of discrediting Pauling’s cancer findings. However, it was not an accurate study. It did not follow Pauling’s protocol. The Mayo Clinic used oral supplements, not intravenous; also, the controls in the Mayo study were taking vitamin C supplements as well as other substances. In addition, Pauling personally called me and told me this study was a fraud because it was much too short. In fact, he came on my radio program in the early 1970s to discuss that he had increased the amount to 18,000 mg per day orally if you had a cold, the flu, or cancer.
In 1988, the National Cancer Institute recognized the inverse relationship between vitamin C intake and various forms of cancer and issued guidelines to increase vitamin C in the diet. Then, in 1989, the recommended daily allowance of 60mg for the average healthy adult was established. This was the first RDA to take into account the importance of environment and lifestyle factors in establishing the need for a vitamin. In the late 1980s, Linus Pauling found the role of vitamin C along with lysine to prevent atherosclerosis and relieve angina pectoris. That became known as the Pauling therapy for treating heart disease. In 2007, there was the discovery of the previously undiscovered enzyme associated with the vitamin C production pathway. From my own experience, I developed what I called the laws of compensation, which meant to the degree you have any physical or mental imbalance, trauma, virus, bacteria, parasite, or any other pathogen – nutritional deficiency, genetic predisposition, illness – you must exceed the level of that imbalance in order to correct it.
So I began to encourage the people I was working with on a daily basis (starting as early as 1968) to take 10,000mg in divided doses of a buffered vitamin C. In the mid to late 1970s, I was communicating with a physician who was using high dose vitamin C – Dr. Frederic Kleener. He was working with the full spectrum of diseases and he was getting remarkable results that he had not previously been able to get in his career using just standard orthodox therapies. He was using up to 50,000mg intravenous, once or twice a week. I then began to help people working with a very popular gay physician, Dr. Steven Caazi. In the early to mid 1970s, he was treating gay men who were showing gastrointestinal challenges. He was not sure how to help them and that’s when he called me; I worked for 300 to 400 of these individuals and was able in the vast majority of cases to reverse their conditions. Later, these same symptoms would be called AIDS. Over a 10 year period, from 1974 to 1984, we worked together on a weekly basis. Then I began to work with the first AIDS patients – I worked with a total of 1200. I saw normal and even higher amounts of vitamin C wasn’t making a difference, but the moment they were taking glutathione, B12, and very high doses of vitamin C, and then supplementing with a very strong cleansing, immune-enhancing, detoxifying diet, their conditions improved tremendously. I had them coming in six days a week.
They started out with a lower amount and over a period of months got up to 200,000 mg this is the same protocol our medical team had used to reduce or improve breast cancer, ovarian cancer, occluded arteries, and lots of different herbs and juices and lots of vitamin C we had the best improvement in the world that I know of when it comes to working with aids patients. People who volunteered were not charged for their treatment at the Tri-State Healing Center. Eight people said they’d do the full protocol – they came six days a week for about 16 months and we were able to completely reverse their HIV status, from positive to negative. All their AIDS-defining illnesses were eliminated – Kaposi’s sarcoma, thrush, pneumocystis pneumonia, all these conditions reversed.
Our success was such that we held a massive press conference with hundreds of doctors, scientists and patients. No press came. It was as if there as a fear that if we were getting people healthy who had full blown AIDS that somehow we would challenge them financially and we weren’t doing this for any money. During this period of time, a Robert Cathcart from California had principally people with AIDS-defining illnesses and he had read an article in the Townsend letter that I’d written about natural approaches to treating AIDS giving specific case histories. He spent a week interviewing hundreds of people at the Tri State Healing Center. He went home and began administering 50,000mg, and his patients stopped dying of pneumocystis pneumonia. All eight people whose AIDS I was able to reverse were interviewed by Bill Tatum, publisher of the Amsterdam News, and individuals such as Stokely Carmichael, Arthur Ashe, and dozens of African American physicians and scientists who would come to the center and interview people with AIDS and review their medical records to see their progress over the years – from full blown disease to complete cure.
So where the natural and no- toxic approach to treating AIDS was well-known within the African American community, it was absolutely blacklisted within the Caucasian community. The politics and profiteering of the AIDS epidemic has never to this day been exposed, and it should be. Linus Pauling was ridiculed and vilified by the medical establishment. In private conversations with me at the Institute of Applied Biology where I was a research fellow for 33 years in anti-aging medicine, nutrition and lifestyle and he told me he could not believe how powerful the pharmaceutical industry and the medical-industrial complex were in preventing quality information from being disseminated. He told me they acted more like organized crime than the healing profession. He was saddened. But he was a realist. It was because of Linus Pauling that many of the doctors who were not succeeding as they’d hoped began to use vitamin C in treating their patients.
The people who are the most critical of vitamin C would have you think there is no evidence supporting its usage. For those of us who are seeing patients, conducting studies, publishing peer-reviewed literature, and respecting the outstanding contributions of thousands of researchers to the peer-reviewed literature, we have one statement. Until such time as you do your own homework and save lives, being an uneducated misinformed ideologically-minded skeptic should not hold the same weight as the 61,707 studies that are published in the government’s own medical database. Just a few of the conditions that benefit from vitamin C treatment include Pneumonia, Encephalitis, Shingles, Herpes, Mononucleosis, Pancreatitis, Hepatitis, Rocky Mountain Spotted Fever, Bladder Infection, Alcoholism, Arthritis, Some Cancers, Leukemia, Atherosclerosis, Ruptured Intervertebral Disc, High Cholesterol, Corneal Ulcer, Diabetes, Glaucoma, Schizophrenia, Burns and secondary infections, Heat Stroke, Radiation Burns, Heavy Metal Poisoning (Mercury, Lead), Venomous Bites (insects, snakes), Multiple Sclerosis, and Chronic Fatigue.
https://garynull.com/vitamin-c-the-universal-necessary-nutrient/
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The Food Supply
A half-century ago roughly a third of the grocery store was devoted to natural, fresh produce. Today, it is a small fraction of that, and even what appears to be natural has often been altered. Fruits and vegetables are routinely grown with artificial fertilizers, sprayed with pesticides, treated with chemicals to control the time of ripening, and coated with waxes to give a glossy appearance.
Modern bread fares no better. For thousands of years wheat has been prepared as bread. Known as the staff of life, whole wheat is a rich source of nutrients: complex carbohydrates, protein, oils, roughage, and an excellent balance of vitamins and minerals. When making whole-wheat flour, these ingredients are retained. Refined flour, used to make white bread, is processed in a different way. Rollers flatten and separate the bran and germ, which carry most of wheat's nutrients. Fiber is lost. Chlorine gases are used to bleach out remaining substances. The product is then "enriched" with synthetic versions of some of the nutrients removed earlier in the processing. To increase shelf-life, preservatives are added.
Among the ingredients commonly listed on loaves of bread made from enriched flour are barley malt, ferrous sulfate, niacin, thiamine mononitrate, riboflavin, corn syrup, partially hydrogenated vegetable shortening, yeast, salt, dicalcium phosphate, and calcium propionate. Potassium bromate was a popular additive until its association with cancer in laboratory animals led many countries to ban its use. In 1999, the Center for Science in the Public Interest petitioned the Food and Drug Administration to prohibit the use of bromate in the United States. While many bakers have voluntarily switched to bromate-free processes, many continue to include bromate in their products. Some of the flour additives and processing chemicals that need not be listed on bread packages include oxides of nitrogen, chlorine, nitrosyl chloride, chlorine dioxide, benzoyl peroxide, acetone peroxide, azodicarbonamide, and plaster of Paris.
Let's take a look at meat and poultry. Many of us picture farms as being like those we remember from childhood, or like those we have seen in pictures or on television. We imagine farm animals in their pens, or even roaming around a farmyard. Such farms may exist, but they are not the source of most of the meat and poultry we buy and eat today. Chickens are raised by the tens of thousands in giant buildings where they never see the light of day. They are kept in cages where they cannot move, with conveyor belts bringing them food and water and carrying away their waste. When they do move about, they often slide around on their breasts, as some modern breeds grow too fat for their legs to support them. They are constantly sprayed and their food is doused with chemicals, hormones, and medicines. Attempts also are being made to breed featherless chickens.
Steers spend most of their lives outdoors, but are no less exposed to chemicals in their upbringing. Today a steer is born, taken from its mother and put on diet of powdered milk, synthetic vitamins, minerals, and antibiotics. It is permitted to eat some pasture grass, but this is supplemented with processed feed that is premixed with antibiotics and growth-promoting drugs. At 6 months, the steer weighs 500 pounds and is ready for the feed lot. Here it is doused with pesticides and then placed in a pen that is lit around the clock to change natural sleep rhythms and encourage continuous feeding. Food consists of grains, urea, carbohydrates, ground-up newspaper, molasses, plastic pellets, and most recently, reprocessed manure, a high protein source. After 4 months in the feed lot, a steer weighs 1,200 pounds. A few more doses of pesticides, antibiotics, and hormones are administered to pretenderize it while it is still alive, and it is ready for slaughter.
As meat takes an especially long time to digest and is essentially fiberless, chemicals are not easily eliminated and can accumulate to cause all sorts of toxic reactions within the body. According to a recent General Accounting Office report, "of the 143 drugs and pesticides identified as likely to leave residues in raw meat and poultry, 42 are known to cause or are suspected of causing cancer, 20 of causing birth defects, and six of causing mutations."
Pesticides
It has been estimated that more than 2.5 billion pounds of pesticides annually invade our nation's lands, fields, and forests. As of 2002, the Environmental Protection Agency (EPA) had registered approximately 900 pesticides, which the Northwest Coalition for Alternatives to Pesticides reports are used in well over 20,000 products. According to the EPA, more than 60 percent of herbicides, 90 percent of fungicides, and 30 percent of insecticides are carcinogenic.
In addition, the EPA has licensed more than 400 pesticides for use on America's foods. But how are these pesticides regulated? How much residue remains in our food? How are pesticides affecting our health and the health of our children? This last question is particularly important as children face a greater risk from pesticides because their bodies are still developing. The National Academy of Sciences and the Environmental Working Group report that children who come in contact with carcinogenic pesticides are at a greater risk of cancer in the future. Other research reports that pesticide use is linked to an elevated risk of malignancies during childhood.
Unfortunately, governmental regulations of pesticides have been ineffective and inconsistent. In 1996, in recognition of the critical need for new standards for pesticide use on food, the Food Quality Protection Act was signed into law. This law mandates that the EPA "consider the public's overall exposure to pesticides (through food, water, and in home environments) when making decisions to set standards for pesticide use on food." More specifically, the law requires the EPA to address risks to infants and children, to implement a screening program for reproductive and developmental effects, and to set a "single, health-based standard for all pesticide residues in all types of food." It is alarming to know that these basic safeguards are considered part of a new law. By 2006, EPA is required to review all old pesticides to make sure that their use on food meets the "new, tougher safety standard."
Current research truly details the dangers of pesticides. In 2005, an article in the Guardian titled "Pesticides Can Cause Prostate Cancer," detailed how farmers face an abnormally high risk of prostate cancer. This is believed to be connected to their use of certain pesticides. The report cites a study in which researchers analyzed more than 55,000 farmers and nursery workers who had used pesticides in Iowa and North Carolina. From this population, 566 new cases of prostate cancer were reported between 1993 and 1999. Generally, approximately 495 cases would be the average. When measured against the general population, the farmers in the study had a 14 percent greater chance of developing prostate cancer. Six pesticides-chlorpyrifos, coumaphos, fonofos, phorate, permethrin, and butylate -were responsible for this increased risk for those men with a previous history of the disease. The pesticide methyl bromide increased the risk in all the men. The American Cancer Society estimates that this year alone, approximately 30,000 American men will be killed by prostate cancer and more than 220,000 will be diagnosed with the disease.
An article in "Occupational and Environmental Medicine" reported that exposure to workplace or household pesticides during the early stages of pregnancy increased the likelihood of stillbirths. Pregnant women exposed to workplace pesticides during the first two months of pregnancy had a 2.5 times greater risk for stillbirth. Furthermore, pregnant women exposed to pesticides for one month in the workplace during the first trimester faced a 70 percent increased risk for stillbirths due to placental, cord, and membrane complications.
It has long been suspected that many pesticides are carcinogens. The National Cancer Institute conducted one study in which it reported that children raised in households that regularly use home and garden pesticides were at a 650 percent greater risk of contracting leukemia.
THE GOOD NEWS
There is a silver lining in this pesticide-filled cloud: You can greatly reduce your exposure to pesticides by:
• Buying certified organic fruits, vegetables, and meats. (Remember to always wash your produce, even if it's organic.)
• Using natural pesticides
• Avoiding chemical bug repellants or lice shampoos.
From Get Healthy Now: A Complete Guide to Prevention, Treatment, and Healthy Living, with Gary Null. Senior project editor Amy McDonald. Seven Stories Press.
Recipe for Insalata Siciliano
Yield: 2 servings
Dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 clove garlic, pressed
Sea salt to taste
1/2 teaspoon freshly ground black pepper
Salad:
1 cup cannellini beans, cooked
1/2 cup arugula, chopped
1/2 cup cherry tomatoes, halved
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 cup (approx. two 6 ounce jars) artichoke hearts, chopped
1/2 pound mushrooms, sliced
1/4 cup gherkins, sliced
8 green and black pitted olives
1/2 cup peas
1 teaspoon fresh oregano
2 tablespoons capers
2 scallions, chopped
1/2 cup broccoli florets, steamed
Whisk oil, vinegar, lemon juice, garlic, salt, and pepper together in a small bowl.
Place cannellini beans, arugula, tomatoes, red and Yellow pepper, artichoke hearts, mushrooms, gherkins, olives, peas, oregano, capers, and scallions in a salad bowl and toss with the dressing.
Serve on a bed of steamed broccoli.
This fun and rich salad offers an abundance of phytonutrient, antioxidant-rich vegetables. Oh, and don't forget the gherkins; they are the novelty, and provide healthy levels of water and fiber that can help with skin inflammations.
From: Anti-Arthritis Anti-Inflammation Cookbook: Healing Through Natural Foods
By Gary Null, PhD, Essential Publishing
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About Gary Null
An internationally renowned expert in the field of health and nutrition, Gary Null, Ph.D is the author of over 70 best-selling books on healthy living and the director of over 100 critically acclaimed full-feature documentary films on natural health, self-empowerment and the environment. He is the host of ‘The Progressive Commentary Hour” and “The Gary Null Show”, the country’s longest running nationally syndicated health radio talk show which can be heard daily on here on the Progressive Radio Network.
Throughout his career, Gary Null has made hundreds of radio and television broadcasts throughout the country as an environmentalist, consumer advocate, investigative reporter and nutrition educator. More than 28 different Gary Null television specials have appeared on PBS stations throughout the nation, inspiring and motivating millions of viewers. He originated and completed more than one hundred major investigations on health issues resulting in the use of material by 20/20 and 60 Minutes. Dr. Null started this network to provide his followers with a media outlet for health and advocacy. For more of Dr. Null’s Work visit the Gary Null’s Work Section or Blog.GaryNull.com In addition to the Progressive Radio Network, Dr. Null has a full line of all-natural home and healthcare products that can be purchased at his Online Store.
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