Raw Energy Hotline

RAW ENERGY HOTLINE
NOV. 2002
(212) 343-1152
www.rawfoodinfo.com

Hello, this is Rhio with the Raw Energy Hotline. If you are in the New York City area and would like to listen to an abbreviated version of the hotline toll-free, call (212) 343-1152, 24-hours a day. (Note: The telephone hotline has now been replaced by my weekly internet radio show at: www.TribecaRadio.net)

"If I seem to take part in politics, it is only because politics encircles
us today like the coil of a snake from which one cannot get out,
no matter how much one tries. I wish therefore to wrestle with the snake."

Mahatma Gandhi

"I am only one, but I am one. I cannot do everything,
but I can do something. And because I cannot do everything,
I will not refuse to do the something that I can do.
What I can do, I should do. And what I should do,
by the grace of God, I will do."

Edward Everett Hale

Dear Friends, we regret to inform you that the fundraising event
for the Ann Wigmore Institute of Puerto Rico (see below) has been
postponed because of a death in Leola Brooks' family (Leola is the
co-director of the AWI) This event is being rescheduled for late
January. As soon as we have the new date, we will announce. Those
who have already purchased tickets can either ask for a refund or
of course, their place is reserved at the rescheduled event.
Our most heartfelt sympathy and love goes to Leola,
God Bless her and her family.

ITEM #1: You are cordially invited to a FUN Fundraising Event in behalf of the Ann Wigmore Institute of Puerto Rico. The Ann Wigmore Institute of Puerto Rico suffered from the backlash of the 9/11 tragedy because people weren't very inclined to fly. As a result, the Institute lost bookings and has had a lengthy slow period. For those of you who have been to AWI, you already know the important work that they do. For those of you who don’t know about AWI, it is an Institute dedicated to teaching people about the raw/live food lifestyle according to the principles of Dr. Ann Wigmore. Dr. Ann, as she was fondly called, helped countless thousands of people to regain their health and vitality, many of whom had been given up on by the mainstream medical community as "incurable".

After Dr. Ann’s untimely death in a fire, her Institute in Puerto Rico has continued on under the direction of two very loving and dedicated ladies, Leola Brooks and Lalita Salas. I have been to the AWI many times and have always come back refreshed, renewed and inspired by what I’ve seen and experienced there. For this reason and many more, I try to disseminate far and wide the compelling message of awakening and reconnecting with one’s own inner physician by abiding by Nature’s Laws for radiant health.

Help us make this fundraiser a success for the very dedicated Ann Wigmore Institute of Puerto Rico. Please be generous. Donations over and above the amount required to attend are gratefully accepted. Donations of $40. or more from those who cannot attend will receive a copy of Hooked on Raw, signed and donated by Rhio.

Fundraising Event: Monday, December 23rd, 2002 at 6:30 PM: Join us for Dinner (See Menu Below), Entertainment, Music, Old Fashioned Christmas Sing-a-Long, Fun and Good Vibes!! Purchase Raffle tickets for Valuable Prizes - includes copies of Rhio's Book, Hooked on Raw, Raw Family audio tapes, David Wolf audio tapes, other books and tapes, Semi-Private Food Prep Classes with Rhio, Vitamineral Green Supplements, Body Booster hydrophilic mineral supplements, Massages, and much more (the list is growing).

$40. per person, or $70. per couple,
payable in advance with RSVP.
Visa, Mastercard, Amex, checks or cash accepted.
(Address & directions to the Event will be mailed or faxed to you)

100% of the proceeds from your entrance fee - minus our cost for food - will be donated to the Ann Wigmore Institute of Puerto Rico. 100% of the raffle money will be donated to AWI.

Pending: We are hoping to have either Leola or Lalita from the Ann Wigmore Institute join us in NY for this event.

On the Menu:

(Primarily or exclusively Organic Ingredients will be used, depending on availability)

Pecan Wild Rice Loaf
Orange-Cranberry Sauce
Rainbow Super Slaw with Holiday Tahini Dressing
Hearty Flax Bread (Inspired by Igor Boutenko)
Hibiscus Punch
Raspberry, Almond Vanilla Ice Cream
with Nutty Topping or Carob Sauce

Call 212 343-1152 or 212 941-5857
Email: Rhotline@aol.com
(Please DO NOT put credit card number in the Email,
we will call you back for that). Make out checks or money
orders to Rhio’s Raw Energy. Thank you

Rhio's Raw Energy
PO Box 2040
Canal St. Station
New York, NY 10013

NEXT ITEM: In poll after poll, regular people have expressed the opinion that genetically engineered foods should be labeled so that there could be an informed choice in the marketplace. Usually these polls run in favor of labeling at 80% or greater. An estimated 60-70% of supermarket food is contaminated with GMOs and there are 4 dozen varieties of fresh produce, legumes and grains that are GE, the most well known are corn, soybeans, canola, potatoes and papayas. Right now we have no choice unless we grow our own or are in a position to buy organic food exclusively.

With fresh fruits there is now a way to know whether the fruits are organically grown, conventionally grown, or genetically engineered. Usually fruits have a little sticky label on them. On the label there is a PLU number. A label with 4 digits indicates conventionally grown food. Labels with 5 digits starting with the number 8 indicates the food is genetically engineered. Labels with 5 digits starting with the number 9 indicates the food is organically grown. Take a look and check it out for yourself.

Recently a people’s initiative in the state of Oregon collected enough signatures to put a ballot initiative on the recent Nov. ballot calling for the labeling of all GE foods that come into that state. With limited funds, the initiative campaign was well on the way to informing people of the dangers of GE foods and looked to be successful. In a last minute move by Monsanto and a lobbying group called CropLife International, $5 to 6 million was poured into TV ad campaigns to defeat the measure. I have not seen the ads, but apparently they worked because the measure was defeated. Informed and relentless Oregonions have pledged not to give up on this initiative for the future. In the meantime, what can we do?

True Food Network Action Alert
National Call in Day: Monday, November 25th, 2002 (if you can’t call Monday, at least find some time during week of the 25th)

In the coming week, millions of shoppers will head to supermarkets for the Thanksgiving holiday. This holiday season is the perfect time to let the Supermarket chains know that you don't want be stuffed with GE food. Join us in generating thousands of phone calls on the first day of the Thanksgiving holiday week.

Call your supermarket on Monday, November 25th.
Let us know if you made the call, by signing our petition at
http://www.truefoodnow.org/take_action/petition.html

If your supermarket's 1-800 number is not listed below, go to
http://www.truefoodnow.org/take_action/supermarket2002-map.html
to find the contact information for stores near you.

Safeway (They own Vons, Pavilions, Genuardi's, Randall's, Tom Thumb,
Dominicks's, Carr's, Eagle, Quality Center and Pak N' Save.)
1-800-723-3929

Food Emporium
1-800-837-9237

Publix
1-800-242-1227

Food Lion
1-800-210-9569

Shaw's/Star Markets
1-888-431-7429

Help Greenpeace spread the word. Forward this info on to other caring individuals.

NEXT ITEM: In the June, 2002, Hotline, I had reported on Acrylamide, a potent nerve toxin, and how it had become a major cause of concern when it was discovered that Acrylamide is present in cooked vegetables (but not in raw vegetables). The World Health Organization (WHO) called a hasty closed door session to discuss the implications of this new information to the public’s health. Although this matter is far from being resolved, below is another piece of the puzzle from Prof. Joe Cummins, Dept. of Biology, University of Western Ontario, Canada.

"Acrylamide In Cooked Foods: The Glyphosate Connection

"Recent health alert over toxic acrylamide in cooked foods is linked to glyphosate, Prof. Joe Cummins (mailto:jcummins@uwo.ca) reveals. Acrylamide is a building block for the polymer, polyacrylamide, a material well-known in molecular biology laboratories as a gel matrix for resolving DNA fragments in sequence analysis and identifying proteins, both under electric fields. In the world at large, polyacrylamide is used in water purification to flocculate suspended organic matter. Recently the world health organization (WHO) had a closed meeting to review the finding that cooked vegetables had significant levels of acrylamide [1]. The finding received worldwide attention because acrylamide is a potent nerve toxin in humans and also affects male reproduction, and causes birth defects and cancer in animals. The WHO press releases implied that the acrylamide finding was a surprise and that the pollutant probably arose from cooking the vegetables.

"Strangely, the WHO releases did not mention the fact that polyacrylamide is a well known additive to commercial herbicide mixtures (25% to 30% solutions) to reduce spray drift and to act as a surfactant [2].

"The glyphosate (ie Roundup) herbicides of Monsanto Corporation are of particular concern because the herbicide interacts with the polymer [2-4]. Experiments showed that heat and light contribute to the release of acrylamide from polyacrylamide, and glyphosate was found to influence the solubility of polyacrylamide, so care was advised in mixing the two.

"The evidence seems compelling, therefore, that acrylamide is being released from polyacrylamide in the environment, one of the main sources of which is in glyphosate herbicide formulations. Cooking vegetables that had been exposed to the glyphosate herbicide used with herbicide-tolerant crops, or used during soil preparation for normal crops would result in the releasing more acrylamide. Worse yet, additives such as polyacrylamide are designated 'trade secrets' in North America and information on the contents of herbicide preparations are not available to the public.

"I am surprised at WHO's feigned ignorance of the polyacrylamide -herbicide connection. WHO should make more effort to consult experts independent of the giant herbicide corporations for a change, so the public could be told the whole truth."

"Ref:
Weiss G. Acrylamidein food: Uncharted territory. Science 2002, 297,27. Smith E, Prues S and Ochme F. Environmental degradation of polyacrylamides:Effect of artificial environmental conditions. Ecotoxicology and Environmental Safety 1996, 35,121-35.

Smith E, Prues S and Ochme F. Environmental degradation of polyacrylamides: II Effects of outdoor exposure. Ecotoxicology and Environmetal Safety 1997, 37,76-91.

Leonard M. Ver Vers. Determination of acrylamide monomer in polyacrylamide degradation studies by high performance liquid chromatography. Journal of Chromatographic Science 1999, 37,486-94"

(from Rhio) So it may be that the problem is not in the cooking of vegetables at all, but in the use of dangerous herbicides, and the cooking only releases these dangerous substances. Once again Monsanto is involved as the purveyor of a dangerous technology. Glyphosate is an herbicide formulated to work in conjunction with Monsanto’s GE roundup ready soybeans (and other GE engineered crops). The herbicide will kill all green life around the genetically engineered plants. Everything dies but the plant which is engineered to be resistant to the herbicide. This gives farmers license to use even greater amounts of herbicide, since a farmer’s primary concern is only the survival of the plant he is growing for the market.

To get involved in campaigns against GE foods, please check out the link section of my website under Biotechology. There are many groups fighting the problem on many levels and in all kinds of creative ways.

NEXT ITEM: How do cruciferous vegetables help break down carcinogens? This next item was taken from the "Just Ask Us" site

http://pub72.ezboard.com/fjustaskusfrm10.showMessage?topicID=270.topic

"Cruciferous vegetables treat potential carcinogens the way Tony Soprano does a snitch. By the time members of the cruciferous family are through with them, there's nothing left but harmless substances to be excreted.

"Cruciferous vegetables' anti-cancer firepower comes from phytochemicals called isothiocyanates, which stimulate our bodies to break down potential carcinogens. Sulforaphane, found in broccoli and in even more concentrated form in broccoli sprouts, is a well-known isothiocyanate. It stimulates the body to produce enzymes that detoxify carcinogens. Among men and women aged 50 to 74 in a study from Harbor UCLA Medical Center in Torrance, Calif., participants who ate the most broccoli (average: 3.7 half-cup cooked servings weekly) were only half as likely to develop colorectal cancer as subjects who said they never ate broccoli.

"Broccoli sprouts contain 20 to 50 times the amount of sulforaphane in mature broccoli. That means you'll get as much sulforaphane in a few tablespoons of broccoli sprouts as in a pound of broccoli. When scientists at Johns Hopkins University in Baltimore fed broccoli sprouts to rats for several days, and then gave them carcinogens, the animals developed smaller, fewer and slower-growing tumors than the ones that didn't eat sprouts.

"Watercress contains a powerful compound called PEITC (phenethyl isothiocyanate, if you're wondering), which is not only cancer-preventive in general, but specifically blocks the nicotine in cigarette smoke from causing lung tumors in animals. PEITC is at its highest levels in raw watercress, although some remains after cooking.

"Many cruciferous vegetables also contain indole-3-carbinol, a compound that affects sex-hormone metabolism involved with the progression of prostate, breast and ovarian cancers. Men between 40 and 64 who ate three or more half-cup servings of cruciferous vegetables a week were 41 percent less likely to develop prostate cancer, according to researchers at the Fred Hutchinson Cancer Research Center in Seattle.

MEET THE CRUCIFERS

Arugula
Bok choy
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Chinese cabbage
Collard greens
Daikon
Kale
Kohlrabi
Mustard greens
Radishes
Rutabaga
Turnips
Watercress"

So eat your crucifers, have a Happy Thanksgiving and until next time, stay radiant, stay healthy and be blessed.

Rhio

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