*FLAXSEED HEALTH BENEFITS*

- Reduces the risk of cancer

Flaxseed contains omega-3 fatty acids. Research suggests that these may help prevent different types of cancer cells from growing.

Flaxseed also contains lignans, which are antioxidants that may slow tumor growth by preventing them from forming new blood vessels.

- Improves cholesterol and heart health

The American Heart Association (AHA) recommend eating more fiber and omega-3s to boost heart health. Lignans, too, may help prevent cardiovascular disease. Flaxseed contains all of these nutrients.

- Easing the symptoms of arthritis

According to the Arthritis Foundation, flaxseed may help reduce joint pain and stiffness. Some people take it for rheumatoid arthritis, lupus, and Raynaud’s phenomenon.

- Reduces hot flashes

In 2007, a team of scientists published results suggesting that flaxseed may help reduce the incidence or severity of hot flashes in women not using estrogen therapy during menopause.

- Improving blood sugar

Lignans and other phytoestrogens may help reduce the risk of chronic conditions such as diabetes.

- Preventing constipation

Flaxseed is a good source of insoluble fiber, which does not dissolve in water, instead remaining in the digestive tract after eating. There, it absorbs water and adds bulk, which may help promote regularity.

- Reducing the impact of radiation

In 2013, scientists found evidence to suggest that dietary lignans from flaxseed helped mice recover from radiation exposure.

Other conditions

The NCCIH are currently funding studies to find out whether or not the nutrients in flaxseed can help with:

- ovarian cancer
- cardiovascular disease
- metabolic syndrome
diabetes
- asthma
- inflammation

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*SPIRITUAL BENEFITS OF BATHING WITH SCENT LEAF WATER*

Scent leaf plant is a multi-purpose plant which has high medicinal and spiritual benefits.

Note: All Power Belongs To God, for He is the Author and Finisher of our faith. This is just a natural proscription that works in the spiritual realm.

When you get some scent leaves, you wash the leaves in water such that the liquid extract in the scent leaves are washed into the water.

When that is done, the water is what you would use to bath. When bathing, prophesy into your life on the areas you need it to work on. With faith it's done.

God is too faithful to think of failing you.

- Some of the unique benefits of bathing with scent leaf water are:

1. You Would Become Spiritually Bouyant And Evil Won't Be Able To Harm You.

If you bath with scent leaf water, your bouyancy spiritually can't be altered by the evil ones, they won't be able to harm you.

The spiritual connection which scent leaf has, makes it outlandish for witches or evil to harm you spiritually.

2. You Would Be Healed Of Any Spiritual Injuries Or Attack
When you are attack spiritually and it's obvious to you that it's not ordinary, bath with scent leaf water as you pray and prophesy into those area of the attack. Also when you notice any strange injuries or bruises/scratch in your body that seems to be a spiritual attack, don't keep calm, pray and bath with scent leaf water.

3. It Will Chase Evil Minded Persons Away From You.

When you bath with scent leaf water regularly, evil minded people will see no reason to think evil of you anymore. This is because, the connection between the scent leaf and spiritual realm is keeping your prayers contained in you at all time.

4. It Breaks Spell And Curses Of Evil Ones
When you bath with scent leaf water, curses spells or revile of evil would be broken to make you free. Remember, prayer is the key, pray as you bath.

5. It Put An End to Stagnation And Delay
If you notice stagnation or delay on your path to success, put into consideration, 'scent leaf bath'. Try not to wait until things get outta hand.

HEALTH BENEFITS OF EATING ONION

- Fight Cancer

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- Improve Sleep

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- Prevent Blood Clots

- Give An Energy Boost

- Improve Sexual Health

- Enhance Brain Health

- Treat Dizziness, Epilepsyi and Vertigoi

- Help Cure Fever

- Reduce Oxidative Stress

- Ease Menopause Symptoms

- Make Skin Glow

- Fight The Effects Of Aging

- Treat Acne
Onions treat acne

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HEALTH BENEFITS OF FLAXSEED

- It Prevents Heart Attack, Stroke & Heart Failure

- Flax Seed Reduces Blood Pressure

- It Supports Digestive Health

- It Prevents Constipation

- It Protects Against the Development of Breast Cancer

- It Reduces Tumour growth in Women with Breast Cancer

- It Lowers The Risk of Death in Women with Breast Cancer

- It Improves Blood Sugar

- It Fights Obesity

- It Supports Weight Management

- Help To Protect Against Chronic Diseases

- It Helps to Manage Diabetes

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*THE RISE OF FOOD ALLERGIES: Are We Allergic to Food or Its Modern Alterations?*

Food allergies have been on the rise globally over the past few decades, prompting scientists, healthcare professionals, and consumers alike to ask an important question: Are we allergic to food itself, or to what has been done to it? As food production has evolved, there has been a dramatic shift in the way our food is grown, processed, and packaged. Genetically modified organisms (GMOs), artificial preservatives, and chemical additives have become common in modern food. But do these alterations play a role in the increasing incidence of food allergies? In this article, we explore the relationship between food allergies, GMOs, and food processing.

*The Growing Prevalence of Food Allergies*
Food allergies are an abnormal immune response to certain proteins found in foods. When a person with a food allergy consumes an allergenic protein, their immune system misidentifies it as harmful, releasing chemicals like histamines that cause symptoms ranging from mild reactions (such as itching or swelling) to severe anaphylaxis, a potentially life-threatening condition.

The prevalence of food allergies, especially in children, has grown significantly. According to the Centers for Disease Control and Prevention (CDC), food allergies among children increased by 50% between 1997 and 2011.

*The most common food allergens include:*

Peanuts
Tree nuts
Milk
Eggs
Wheat
Soy
Fish and shellfish

While food allergies have likely existed for centuries, the rapid rise in cases over the past few decades has led to concerns that modern food production methods may be exacerbating this trend.

*What Are GMOs?*

Genetically modified organisms (GMOs) are plants, animals, or microorganisms that have had their genetic material altered in a laboratory using genetic engineering techniques. The purpose of this modification is often to enhance certain desirable traits, such as increased resistance to pests, tolerance to herbicides, or improved nutritional content. While GMOs are widely used in agriculture, they have become a point of contention due to concerns about their long-term health and environmental effects.

The most common GMO crops in the United States include:

Corn: Genetically modified to resist pests and tolerate herbicides.
Soybeans: Engineered for herbicide resistance.
Canola: Modified to produce oils with improved nutritional profiles.
Cotton: Developed to be pest-resistant.
Sugar beets: Engineered to be herbicide-tolerant.
These crops, or derivatives from them, can be found in countless processed foods, from breakfast cereals to snack bars and even baby formula. Since GMOs were introduced into the food supply in the mid-1990s, concerns have arisen about their potential link to food allergies.

*The Connection Between GMOs and Food Allergies*

One of the major questions surrounding GMOs is whether the genetic alterations made to crops are contributing to the rise in food allergies. The concern stems from the fact that genetic modification introduces foreign proteins into crops, which could potentially trigger allergic reactions.

While there is no conclusive scientific evidence linking GMO consumption to an increase in food allergies, some studies have raised red flags. For instance:

Bt corn, a genetically modified corn that produces its own pesticide (Bacillus thuringiensis, or Bt), was found to cause immune system responses in some animal studies, leading to questions about whether it could trigger similar reactions in humans.

A genetically modified soybean developed in the 1990s that incorporated a Brazil nut protein was found to cause allergic reactions in individuals with Brazil nut allergies. The project was ultimately abandoned due to these findings, but it raised concerns about the potential allergenicity of GMO crops.
While regulatory agencies like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) conduct allergenicity assessments on new GMOs before they are approved, critics argue that the long-term effects of consuming GMOs are still largely unknown.

*Processed Foods and Hidden Allergens*

Beyond GMOs, the industrial processing of food has introduced a variety of new chemicals, preservatives, and additives that may be contributing to the rise in food allergies. Highly processed foods often contain:

- Artificial preservatives:

Chemicals like sodium benzoate, nitrates, and sulfites are used to extend the shelf life of products, but some of these additives have been linked to allergic reactions or intolerances.

- Food colorings and dyes:

Certain artificial colors, such as tartrazine (Yellow #5), have been implicated in allergic-like reactions and hypersensitivity, particularly in children.

- Hydrogenated oils and trans fats:

These are used in many processed foods to improve texture and shelf stability. Though not directly linked to food allergies, they have been associated with inflammation and other health issues that may exacerbate allergic conditions.

- Emulsifiers and thickeners:

Ingredients like carrageenan, lecithin, and guar gum are commonly added to processed foods to improve texture or consistency. Some of these additives may irritate the gut or contribute to inflammatory responses, which could influence food sensitivities or allergies.
Processed foods also often contain traces of allergens due to cross-contamination during manufacturing. For example, a cereal labeled as “nut-free” might still contain trace amounts of peanuts due to shared processing equipment, making it difficult for individuals with severe allergies to avoid accidental exposure.

The Hygiene Hypothesis

Another theory proposed to explain the rise in food allergies is the hygiene hypothesis. This theory suggests that as modern societies have become more hygienic and urbanized, our immune systems are not exposed to the same variety of bacteria, viruses, and parasites that our ancestors encountered. As a result, the immune system may become “hyperactive,” leading to allergic responses to otherwise harmless substances like food proteins.

Increased use of antibiotics, sanitized environments, and reduced exposure to natural microbes could all contribute to this phenomenon. Some researchers believe that changes in the gut microbiome—a community of bacteria that plays a critical role in immune regulation—may be a key factor in the development of food allergies. Certain food processing methods, such as the use of antibiotics in animal farming or the inclusion of artificial ingredients in processed foods, could potentially alter the balance of bacteria in the gut, making individuals more susceptible to allergies.

*The Role of Pesticides and Chemicals in Food Allergies*

Chemical residues from pesticides and herbicides, particularly in conventionally grown produce, have also been suggested as possible contributors to food allergies. Glyphosate, the active ingredient in many herbicides, has been under scrutiny for its potential health impacts. Some studies have suggested that glyphosate may affect gut bacteria, which in turn could influence the development of allergies.

Increased use of pesticides and herbicides has led to more frequent exposure to these chemicals through our food and water supply. While regulatory bodies set limits on pesticide residues in food, there is growing concern that cumulative exposure to these chemicals could play a role in the rising incidence of food-related sensitivities and allergies.

*Conclusion:*

Food or the Way It’s Altered?
So, are we becoming allergic to food itself, or to what has been done to it? The answer is complex and likely involves a combination of factors. While some people may be inherently allergic to specific food proteins, the industrialization of food production—through the introduction of GMOs, pesticides, artificial additives, and extensive processing—may be exacerbating the problem.

The increase in food allergies could be partially attributed to changes in the way food is grown, processed, and consumed. However, it is important to note that there is no definitive scientific consensus linking GMOs or food processing methods directly to food allergies. More research is needed to fully understand the relationship between modern food production techniques and the rise in food allergies.

For now, it is essential for consumers to stay informed about the ingredients in their food and to make choices that align with their health needs and concerns. Understanding what’s in our food—and how it is produced—can help us navigate the increasingly complex landscape of modern food and its potential impacts on our health


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