Recent research has confirmed and quantified that whole extracts of Garlic and Ginger have the ability to stop several species of multi-drug resistant bacteria.

The newest research comes from Italy's University of Pisa. The researchers tested garlic against the infective bacteria Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. The research found that all three bacteria species were inhibited by the Garlic extract, which was taken from fresh Garlic bulbs.

This research confirmed another recent study published in the Asian Pacific Journal of Tropical Biomedicine, and conducted by researchers from King Saud University and India's Rangasamy College.

This study focused on seven of the most dangerous superbugs - called MDRs or multidrug resistant bacteria. These included E. coli, S. aureus, P. aeruginosa, Enterococcus faecalis, Klebsiella pneumoniae, Proteus mirabilis, Enterococcus cloacae and Bacillus subtilis.

Improved hygiene habits, water clear of pathogens (though with added chemical toxins), and good plumbing have controlled infectious diseases to a minimal threat.

The medical establishment's claims of vaccinations vanquishing infectious disease is bogus. Instead, vaccines have contributed heavily to the modern day threat of autoimmune diseases and diseases from chronic inflammation.

Rather than microbial pathogens, it's the industrial toxins, toxic fake foods, and "better living through chemistry" gone crazy that are the sources of chronic inflammation leading to most disease now.

Which is worse - a legitimate threat or the urgency of forceful solutions?

Leprosy. Bubonic Plague. Consumption. Dying from childbirth. These are periods in history that summon shudders of horror and gratitude to move beyond - but we seem to be coming around full circle.

In only the latest round of stern warnings about the antibiotic bubble, Australia's chief scientist is warning that if something drastic is not done soon, even small issues like sore throats and minor infections could be deadly one day not so far off. "There is now a genuine threat of humanity returning to an era where mortality due to common infections is rife," a new report says.

It was only in May that the UK's chief medical officer, Dame Sally Davies, sounded an alarm. "If we don't take action, in 20 years' time we could be back in the 19th century where infections kill us as a result of routine operations." She had said this at a World Health Assembly in Geneva. Beware of urgent warnings - we would do well to pay attention to the offered "solutions" below - which are more alarming than the threat.

The CDC has quickly removed a page from their website, which is now cached here, admitting that more than 98 million Americans received one or more doses of polio vaccine within an 8-year span from 1955-1963 when a proportion of the vaccine was contaminated with a cancer causing polyomavirus called SV40. It has been estimated that 10-30 million Americans could have received an SV40 contaminated dose of the vaccine.

SV40 is an abbreviation for Simian vacuolating virus 40 or Simian virus 40, a polyomavirus that is found in both monkeys and humans. Like other polyomaviruses, SV40 is a DNA virus that has been found to cause tumors and cancer.SV40 is believed to suppress the transcriptional properties of the tumor-suppressing genes in humans through the SV40 Large T-antigen and SV40 Small T-antigen. Mutated genes may contribute to uncontrolled cellular proliferation, leading to cancer.

Michele Carbone, Assistant Professor of Pathology at Loyola University in Chicago, has recently isolated fragments of the SV-40 virus in human bone cancers and in a lethal form of lung cancer called mesothelioma. He found SV-40 in 33% of the osteosarcoma bone cancers studied, in 40% of other bone cancers, and in 60% of the mesotheliomas lung cancers, writes Geraldo Fuentes.Dr. Michele Carbone openly acknowledged HIV/AIDS was spread by the hepatitis B vaccine produced by Merck & Co. during the early 1970s. It was the first time since the initial transmissions took place in 1972-74, that a leading expert in the field of vaccine manufacturing and testing has openly admitted the Merck & Co. liability for AIDS.

Putting a new spin on the concept of "stress eating," research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo® found that people who eat during times of stress typically seek the foods they eat out of habit - regardless of how healthy or unhealthy that food is.

Putting a new spin on the concept of "stress eating," research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo® found that people who eat during times of stress typically seek the foods they eat out of habit - regardless of how healthy or unhealthy that food is.

The research co-authored and presented by David Neal, Ph.D., a psychologist and founding partner at Empirica Research, contradicts the conventional wisdom that people who are stressed-out turn to high-calorie, low-nutrient comfort food.

"Habits don't change in a high-pressure situation," Neal said. "People default to what their habits are under stress, whether healthy or not."

In the study he and his co-authors conducted this year, 59 MBA students at the University of California, Los Angeles, were asked during midterm exams which snack they would like from an array that included healthy snacks (fruit, non-fat yogurt, whole wheat crackers, nuts/soy chips) and unhealthy options (various candy bars, flavored popcorn, sugar cookies). They also were asked to rate how often during the week they choose that snack. The results found that during peak stress like an exam, participants were likely to fall back on their habitual snack.

Patna - At least 22 children died and more than two dozen others were sick after eating a free school lunch that was tainted with insecticide, Indian officials said Wednesday.

It was not immediately clear how chemicals ended up in the food in a school in the eastern state of Bihar. One official said the food may not have been properly washed before it was cooked.

The children, between the ages of 5 and 12, fell ill Tuesday soon after eating lunch in Gandamal village in Masrakh block, 50 miles north of the state capital of Patna. School authorities immediately stopped serving the meal of rice, lentils, soybeans and potatoes as the children started vomiting.

Savita, a 12-year-old student who uses only one name, said she had a stomach ache after eating soybeans and potatoes and started vomiting.

"I don't know what happened after that," Savita said in an interview at Patna Medical College Hospital, where she and many other children were recovering.

The lunch, part of a popular national campaign to give at least one daily hot meal to children from poor families, was cooked in the school kitchen.

The children were rushed to a local hospital and later to Patna for treatment, said state official Abhijit Sinha.

The mainstream health authorities have an excellent track record of getting things wrong. Since the failed low-fat diet was born in 1977, rates of obesity and diabetes have skyrocketed. New evidence shows that this advice is not only ineffective, but downright harmful for a lot of people. However, despite the studies piling up, the major organizations and their guidelines show no signs of being about to change.

Here are 6 reasons why I do not trust the mainstream health authorities.

1. Many of them are sponsored by the big junk food companies

In a perfect world, the people in charge of setting dietary guidelines and educating future and current nutrition professionals would be objective.

They would let current science guide their way, not old dogmas, political pressure or financial influences.

However, we do not live in a perfect world. We live in a world that is dominated by money and major corporations exert their influences everywhere, including the health organizations that are supposed to be in charge of protecting our health.

The best example of this is the Academy of Nutrition and Dietetics, the "world's largest organization of food and nutrition professionals" (formerly known as the ADA - American Dietetic Association).

This organization licenses and educates registered dietitians, the people who are supposed to be the ultimate authorities of what to eat to be healthy.

However, this organization is heavily sponsored by junk food companies.

Here are some of the Academy's most "loyal" corporate sponsors:

This month a group of Dalit (or Untouchables, as they were formerly labelled) students organised a Beef Festival in Osmania University of Hyderabad. It was the festival to assert their culinary rights in public and make a political statement of dietary habits of Dalits and Muslims - by cooking and eating beef Biryani on campus.

About 2000 students participated and although it started out well, the festival was disrupted and students were attacked by right-wing Hindu fascists. The Network of Women in Media, India (NWMI) released a statement describing how Meena Kandasamy, a writer and poet who participated in the festival, was singled out and threatened with gang rape and acid attacks.

This festival is very significant as some Dalit students have organised themselves to fight against food-fascism, campaigning against the very centre of Brahmanical Hinduism that connects caste with food. Culinary politics and contact with animals play a huge role in establishing purity-pollution rules to discriminate people in the caste system.

Have Brahmans always been beef-hating vegetarians? The answer is a resounding no.

Hitler was a complex figure: an inhuman monster who could nevertheless love animals, espouse vegetarianism and be vehemently opposed to smoking.

Adolph Hitler is infamous for his dream of Aryan world conquest, his hatred of the Jewish race and his extermination camps. Nevertheless, like all the great horrendous villains of history, he was not a one-dimensional cardboard cut-out figure, but a multi-faceted individual with paradoxical qualities that in someone else might be considered virtues.

Hitler the Famous Vegetarian and Health Freak

Hitler, the man who could coldly order the death of millions of innocent people, did not like harm to come to animals and so was a vegetarian. According to Colin Cross in History Makers, Hitler refused to eat meat and was harshly critical of others he described as 'eating carcasses'. He employed an excellent chef to prepare him meals of vegetables or eggs. On state occasions he would not bend the rule: on his visit with Mussolini, he refused the grand banquet fare offered and had a plate of scrambled eggs cooked for himself. Those who wanted to toady to Hitler became vegetarian. Cross records that Martin Bormann was despised by his colleagues for being a vegetarian in front of Hitler at dinner but tucking in to a plate of meat when he got home.

Nevertheless, despite the need for some staffers to emulate him, Hitler did not insist on others being vegetarian. He always offered meat and alcohol to his guests even though he did not touch it himself.

If you want to get ahead, get a brain

There is overwhelming evidence that we can not be a vegetarian species. In 1972 the publication of two independent investigations confirmed this.^-1-2They concerned fats. About half our brain and nervous system is composed of complicated, long-chain, fatty acids. These are also used in the walls of our blood vessels. Without them we cannot develop normally. These fatty acids do not occur in plants, although fatty acids in a simpler form do. This is where plant-eating herbivores come in. Over the year, the herbivores convert the simple fatty acids found in grasses and seeds into intermediate, more complicated forms. By eating the herbivores we can convert their stores of these fatty acids into the ones we need.

About 2.5 million years ago animal foods began to occupy an increasingly prominent place in our ancestors' menus. Smaller molar size, less robust facial muscles and alterations in incisor shape from that time all suggest a greater emphasis on foods such as meat that require less grinding and more tearing.

An increasing proportion of meat in the diet would obviously have provided more animal protein, a factor perhaps related to the increase in stature which appears to have accompanied the transition from Australopithecines through Homo habilis to Homo erectus.^-3

But greater availability of animal fat was probably a more important dietary alteration. Crude stone tools allowed early humans to break bones and allowed them access to brain and marrow fats from a broad range of animals obtained by scavenging or hunting. These and other carcass fats were probably as prized by early hominids as they are by modern human hunter-gatherers.^-4

Not only did more animal fat in the diet mean considerably more energy, it was also a source of ready-made, long-chain, polyunsaturated fatty acids, including omega-6 arachidonic acid (AA), omega-3 docosatetraenoic acid (DTA) and omega-3 docosahexaenoic acid (DHA). These 3 fatty acids together make up over 90% of the fatty acids found in the brain matter of all mammalian species.^-5

Our brain is considerably larger than that of any ape. Looking back at the fossil records from early hominids to modern man, we see a remarkable increase in brain size from 375-550 ml at the time of Australopithecus, to 500-800 ml in Homo habilis, 775-1,225 ml in Homo erectus, and 1,350 cc in modern humans (Homo sapiens). While there is still speculation about why this should have happened, this increase in brain size could not have been supported physiologically without an increased intake of preformed long-chain fatty acids which are an essential component in the formation of brain tissue.^-6 It would never have occurred if our ancestors had not eaten meat - with its fat. Human breast milk contains the fatty acids needed for large brain development, cow's milk does not. It is no coincidence that, in relative terms, our brain is some 50 times the size of a cow's.