Articles

FOODS THAT HEAL

Cinnamon stalks High Blood Sugar

By Mark Isaac Thyss, Garden of Healing®

If you are a person with diabetes, life can be a challenge keeping blood sugar levels close to normal.  Who would consider cinnamon in their efforts to manage diabetes?  You should.
 
Cinnamon is a warming, stimulating, pleasant-tasting herb with many uses, and for diabetics, it helps to reduce blood sugar, so make this spice a regular part of your diet.

Diabetes
People with diabetes have high blood sugar levels because their cells don’t respond to insulin, the hormone that signals when glucose needs to be stored. Over time, the extra glucose in the blood damages tissues.  Cinnamon can reduce the amount of insulin necessary for glucose metabolism.

History
Better known in the Western world as a culinary spice, cinnamon’s history as a medicinal herb goes back centuries in India and in other parts of Asia.

Cinnamon (Cinnamomum cassia) is sweet and possesses warming qualities.  It’s unique healing abilities come from the essential oils found in its bark. These oils contain active components called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.
 
Cinnamon also has a germicidal effect; almost all highly aromatic herbs display some ability to reduce fungal infections and bacteria levels, and cinnamon in mouthwashes and gargles can help treat just these types of infections in the mouth.

More than an everyday spice
You can add cinnamon, in ground or stick form, to your coffee, tea, orange juice, or cereal and get enough of the water-soluble proanthocyanidins that effect blood glucose, LDL cholesterol, and triglycerides. There are also commercially available cinnamon dietary supplements with whole cinnamon or water soluble cinnamon extract capsules.

Cinnamon and Proanthocyanidins
Cinnamon is an extremely rich source of proanthocyanidins and it’s too bad that it cannot be consumed daily in large quantities.

Proanthocyanidins are large complex compounds found in many foods.  Specifically, proanthocyanidins are antioxidants that quench free radicals and potentiate other antioxidants like vitamins C and E.
 
Cinnamon contains these (proanthocyanidins) active ingredients and they sensitize cells to insulin. As these chemicals enter cells, they activate insulin receptors and enable the cells to manufacture energy from glucose.
 
Studies with cranberries and cinnamon, both of which contain uniquely linked proanthocyanidins, support a role for bacterial anti-adhesion and improved glucose metabolism in type 2 diabetics, respectively.
 
Results from a variety of experiments indicate proanthocyanidins may also modulate several reactions involved in cancer processes.
 
Studies have identified cinnamon’s water soluble components, these proanthocyanidins, as the active ingredients affecting blood glucose, LDL cholesterol, and triglyceride levels.

When you use ground cinnamon you are getting both the water-soluble and the fat-soluble components. You also get a health bonus of one gram of dietary fiber in each teaspoon of cinnamon.

The proanthocyanidin content (mg per 100 g) of cinnamon is 8108.  So, do your best to sprinkle a goodly amount on your morning oatmeal, and find other ways to bring this aromatic herb into your daily routine.

Diabetes and Fiber
Eating a high-fiber, low-sugar diet and exercising are important ways to keep blood glucose levels normal, and you should employ these strategies, because they work.  Consider adding 1/8 to 1/4 teaspoon of cinnamon per day to your diet, because doing so will have a beneficial effect on keeping blood sugar levels in check.
 
Most people associate the fragrant, sweet and warm taste of cinnamon with its use during the winter months, but cinnamon has a long history both as a spice and as a medicine.

In Chinese medical philosophy, pain, cramps, and congestion are considered blocked energy. Cinnamon is thought to move Qi, or vital energy, when it is “stuck” in the abdomen. Cinnamon circulates Qi energy to the rest of the body.  You might want to use small amounts of cinnamon tea to relieve gas in the stomach.
 
Cinnamon is an excellent source of manganese and a very good source of dietary fiber, calcium and iron.  It warms and stimulates the digestive system, is useful in weak digestion and is helpful for nausea and vomiting.  Medicinally speaking, 1/2 to 3/4 teaspoon (2-4 grams) of the powder per day is the usual amount to be taken.

Precautions and Warnings
Cinnamon is a safe and inexpensive addition to a program designed to help manage high blood sugar from diabetes.
 
Cinnamon bark is generally safe to use in medicinal amounts, but allergic skin rashes or mucous membrane reactions are possible.  Avoid this herb if you have a high fever, are red and sweating, or have irritable bowel syndrome. If you have multiple allergies or sensitivities, use cinnamon cautiously.

Caution during Pregnancy
Do not use during pregnancy due to cinnamon’s emmenagogic effect.  You may use cinnamon in baking, but avoid more than a cup of cinnamon tea each day.

© 2008 Mark Isaac Thyss/Garden of Healing®.  All rights reserved.

ORGANICS

Mission Organic 2010 pledges to challenge You

by Mark Isaac Thyss, Garden of Healing®

January 2008

Would you care to have a hand in seeing pesticides disappear from 98 million daily servings of drinking water?

This is what Mission Organic 2010 is proposing.

Mission Organic 2010 is an project forged by The Organic Trade Association and  is a much-needed effort to increase by 10% the amount of organic food eaten by the year 2010.  You can help by spending your food dollars in the direction of Organics.

“Going organic” means better health for you and your family. It also means better health for our planet and our farm animals.

It’s really very simple.  When we, as consumers, demand the organic supply, farmers and food companies will supply the organic demand. The result? Healthier people and a healthier planet.

You can impact your health and that of your family, along with millions of others, especially infants, children and seniors.

Organic crops are not treated with synthetic pesticides and fertilizers. Animals on organic farms are not given hormones and drugs to promote more rapid growth. Genetically modified organisms are not used on any organic farms.

Organic food is safer and more nutritious.  They are of higher quality because of the way organic farmers care for their land and their animals, and most of all, organic foods taste better.

To publicly announce your commitment to make at least a tenth of your eating choices organic, visit Mission Organic 2010 at:  www.mo2010.org

© 2008 Mark Isaac Thyss/Garden of Healing®.  All rights reserved.

FROM THE KITCHEN

Garlic Breath

By Marilyn vos Savant

QUESTION:  Why does garlic smell so bad on a person’s breath?

ANSWER:  After you chew and swallow garlic, sulfur-containing gases pass through your gut, then circulate throughout your body. Meanwhile, the compounds in garlic are morphing into an even nastier form.

With time, the gases are excreted by your lungs. And they increase acetone in the breath, making it downright pungent.

So, when you have “garlic breath,” you’re exhaling the smelly stuff from your lungs, not your mouth. No amount of brushing, gargling or chewing red-hot chili peppers will stop it.

Copyright 2008 ParadeNet, Inc. All rights reserved.

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Marilyn vos Savant is listed in the Guinness Book of World Records Hall of Fame for “Highest IQ.”

EAT & BE WELL

Our Decrepit Food Factories

By Michael Pollan

Published: December 16, 2007
SOURCE:  http://www.nytimes.com/2007/12/16/magazine/16wwln-lede-t.html?_r=1&oref=slogin

The word “sustainability” has gotten such a workout lately that the whole concept is in danger of floating away on a sea of inoffensiveness. Everybody, it seems, is for it whatever “it” means. On a recent visit to a land-grant university’s spanking-new sustainability institute, I asked my host how many of the school’s faculty members were involved. She beamed: When letters went out asking who on campus was doing research that might fit under that rubric, virtually everyone replied in the affirmative. What a nice surprise, she suggested. But really, what soul working in agricultural science today (or for that matter in any other field of endeavor) would stand up and be counted as against sustainability? When pesticide makers and genetic engineers cloak themselves in the term, you have to wonder if we haven’t succeeded in defining sustainability down, to paraphrase the late Senator Moynihan, and if it will soon possess all the conceptual force of a word like “natural” or “green” or “nice.”
 
Confucius advised that if we hoped to repair what was wrong in the world, we had best start with the “rectification of the names.” The corruption of society begins with the failure to call things by their proper names, he maintained, and its renovation begins with the reattachment of words to real things and precise concepts. So what about this much-abused pair of names, sustainable and unsustainable?

To call a practice or system unsustainable is not just to lodge an objection based on aesthetics, say, or fairness or some ideal of environmental rectitude. What it means is that the practice or process can’t go on indefinitely because it is destroying the very conditions on which it depends. It means that, as the Marxists used to say, there are internal contradictions that sooner or later will lead to a breakdown.

For years now, critics have been speaking of modern industrial agriculture as “unsustainable” in precisely these terms, though what form the “breakdown” might take or when it might happen has never been certain. Would the aquifers run dry? The pesticides stop working? The soil lose its fertility? All these breakdowns have been predicted and they may yet come to pass. But if a system is unsustainable — if its workings offend the rules of nature — the cracks and signs of breakdown may show up in the most unexpected times and places. Two stories in the news this year, stories that on their faces would seem to have nothing to do with each other let alone with agriculture, may point to an imminent breakdown in the way we’re growing food today.

The first story is about MRSA, the very scary antibiotic-resistant strain of Staphylococcus bacteria that is now killing more Americans each year than AIDS — 100,000 infections leading to 19,000 deaths in 2005, according to estimates in The Journal of the American Medical Association. For years now, drug-resistant staph infections have been a problem in hospitals, where the heavy use of antibiotics can create resistant strains of bacteria. It’s Evolution 101: the drugs kill off all but the tiny handful of microbes that, by dint of a chance mutation, possess genes allowing them to withstand the onslaught; these hardy survivors then get to work building a drug-resistant superrace. The methicillin-resistant staph that first emerged in hospitals as early as the 1960s posed a threat mostly to elderly patients. But a new and even more virulent strain — called “community-acquired MRSA” — is now killing young and otherwise healthy people who have not set foot in a hospital. No one is yet sure how or where this strain evolved, but it is sufficiently different from the hospital-bred strains to have some researchers looking elsewhere for its origin, to another environment where the heavy use of antibiotics is selecting for the evolution of a lethal new microbe: the concentrated animal feeding operation, or CAFO.

The Union of Concerned Scientists estimates that at least 70 percent of the antibiotics used in America are fed to animals living on factory farms. Raising vast numbers of pigs or chickens or cattle in close and filthy confinement simply would not be possible without the routine feeding of antibiotics to keep the animals from dying of infectious diseases. That the antibiotics speed up the animals’ growth also commends their use to industrial agriculture, but the crucial fact is that without these pharmaceuticals, meat production practiced on the scale and with the intensity we practice it could not be sustained for months, let alone decades.

Public-health experts have been warning us for years that this situation is a public-health disaster waiting to happen. Sooner or later, the profligate use of these antibiotics — in many cases the very same ones we depend on when we’re sick — would lead to the evolution of bacteria that could shake them off like a spring shower. It appears that “sooner or later” may be now. Recent studies in Europe and Canada found that confinement pig operations have become reservoirs of MRSA. A European study found that 60 percent of pig farms that routinely used antibiotics had MRSA-positive pigs (compared with 5 percent of farms that did not feed pigs antibiotics). This month, the Centers for Disease Control and Prevention published a study showing that a strain of “MRSA from an animal reservoir has recently entered the human population and is now responsible for [more than] 20 percent of all MRSA in the Netherlands.” Is this strictly a European problem? Evidently not. According to a study in Veterinary Microbiology, MRSA was found on 45 percent of the 20 pig farms sampled in Ontario, and in 20 percent of the pig farmers. (People can harbor the bacteria without being infected by it.) Thanks to Nafta, pigs move freely between Canada and the United States. So MRSA may be present on American pig farms; we just haven’t looked yet.

Scientists have not established that any of the strains of MRSA presently killing Americans originated on factory farms. But given the rising public alarm about MRSA and the widespread use on these farms of precisely the class of antibiotics to which these microbes have acquired resistance, you would think our public-health authorities would be all over it. Apparently not. When, in August, the Keep Antibiotics Working coalition asked the Food and Drug Administration what the agency was doing about the problem of MRSA in livestock, the agency had little to say. Earlier this month, though, the F.D.A. indicated that it may begin a pilot screening program with the C.D.C.

As for independent public-health researchers, they say they can’t study the problem without the cooperation of the livestock industry, which, not surprisingly, has not been forthcoming. For what if these researchers should find proof that one of the hidden costs of cheap meat is an epidemic of drug-resistant infection among young people? There would be calls to revolutionize the way we produce meat in this country. This is not something that the meat and the pharmaceutical industries or their respective regulatory “watchdogs” — the Department of Agriculture and F.D.A. — are in any rush to see happen.

he second story is about honeybees, which have endured their own mysterious epidemic this past year. Colony Collapse Disorder was first identified in 2006, when a Pennsylvanian beekeeper noticed that his bees were disappearing — going out on foraging expeditions in the morning never to return. Within months, beekeepers in 24 states were reporting losses of between 20 percent and 80 percent of their bees, in some cases virtually overnight. Entomologists have yet to identify the culprit, but suspects include a virus, agricultural pesticides and a parasitic mite. (Media reports that genetically modified crops or cellphone towers might be responsible have been discounted.) But whatever turns out to be the immediate cause of colony collapse, many entomologists believe some such disaster was waiting to happen: the lifestyle of the modern honeybee leaves the insects so stressed out and their immune systems so compromised that, much like livestock on factory farms, they’ve become vulnerable to whatever new infectious agent happens to come along.

You need look no farther than a California almond orchard to understand how these bees, which have become indispensable workers in the vast fields of industrial agriculture, could have gotten into such trouble. Like a great many other food crops, like an estimated one out of every three bites you eat, the almond depends on bees for pollination. No bees, no almonds. The problem is that almonds today are grown in such vast monocultures — 80 percent of the world’s crop comes from a 600,000-acre swath of orchard in California’s Central Valley — that, when the trees come into bloom for three weeks every February, there are simply not enough bees in the valley to pollinate all those flowers. For what bee would hang around an orchard where there’s absolutely nothing to eat for the 49 weeks of the year that the almond trees aren’t in bloom? So every February the almond growers must import an army of migrant honeybees to the Central Valley — more than a million hives housing as many as 40 billion bees in all.

They come on the backs of tractor-trailers from as far away as New England. These days, more than half of all the beehives in America are on the move to California every February, for what has been called the world’s greatest “pollination event.” (Be there!) Bees that have been dormant in the depths of a Minnesota winter are woken up to go to work in the California spring; to get them in shape to travel cross-country and wade into the vast orgy of almond bloom, their keepers ply them with “pollen patties” — which often include ingredients like high-fructose corn syrup and flower pollen imported from China. Because the pollination is so critical and the bee population so depleted, almond growers will pay up to $150 to rent a box of bees for three weeks, creating a multimillion-dollar industry of migrant beekeeping that barely existed a few decades ago. Thirty-five years ago you could rent a box of bees for $10. (Pimping bees is the whole of the almond business for these beekeepers since almond honey is so bitter as to be worthless.)

In 2005 the demand for honeybees in California had so far outstripped supply that the U.S.D.A. approved the importation of bees from Australia. These bees get off a 747 at SFO and travel by truck to the Central Valley, where they get to work pollinating almond flowers — and mingling with bees arriving from every corner of America. As one beekeeper put it to Singeli Agnew in The San Francisco Chronicle, California’s almond orchards have become “one big brothel” — a place where each February bees swap microbes and parasites from all over the country and the world before returning home bearing whatever pathogens they may have picked up. Add to this their routine exposure to agricultural pesticides and you have a bee population ripe for an epidemic national in scope. In October, the journal Science published a study that implicated a virus (Israeli Acute Paralysis Virus) in Colony Collapse Disorder — a virus that was found in some of the bees from Australia. (The following month, the U.S.D.A. questioned the study, pointing out that the virus was present in North America as early as 2002.)

“We’re placing so many demands on bees we’re forgetting that they’re a living organism and that they have a seasonal life cycle,” Marla Spivak, a honeybee entomologist at the University of Minnesota, told The Chronicle. “We’re wanting them to function as a machine. . . . We’re expecting them to get off the truck and be fine.”

We’re asking a lot of our bees. We’re asking a lot of our pigs too. That seems to be a hallmark of industrial agriculture: to maximize production and keep food as cheap as possible, it pushes natural systems and organisms to their limit, asking them to function as efficiently as machines. When the inevitable problems crop up — when bees or pigs remind us they are not machines — the system can be ingenious in finding “solutions,” whether in the form of antibiotics to keep pigs healthy or foreign bees to help pollinate the almonds. But this year’s solutions have a way of becoming next year’s problems. That is to say, they aren’t “sustainable.”

From this perspective, the story of Colony Collapse Disorder and the story of drug-resistant staph are the same story. Both are parables about the precariousness of monocultures. Whenever we try to rearrange natural systems along the lines of a machine or a factory, whether by raising too many pigs in one place or too many almond trees, whatever we may gain in industrial efficiency, we sacrifice in biological resilience. The question is not whether systems this brittle will break down, but when and how, and whether when they do, we’ll be prepared to treat the whole idea of sustainability as something more than a nice word.

Michael Pollan is a contributing writer. His new book, “In Defense of Food: An Eater’s Manifesto,” will be published next month.

© 2007-2008 The New York Times Company

WEB REVIEWS

CHOW, the Web site

By Mark Isaac Thyss, Garden of Healing®

CHOW, found at: www.chow.com is made up of a collection of recipes, articles, message boards, and multimedia features that celebrate food, drink, and fun.

CHOW is located in San Francisco, CA, and this undoubtedly fuels its irreverent yet knowledgeable take on everything food and drink. The online magazine features daily updates, blogs, video, feature articles, and more.

The videos depict various kitchen maneuvers such as trussing a chicken, making a piecrust dough, and opening a bottle of wine. Also includes food and serving-related gift suggestions. Sign up if you want to contribute comments on recipes.

Before founding the magazine CHOW (the print version of the website chow.com), Jane Goldman, Editor in Chief, was editor of The Industry Standard, the record-breaking magazine about business and technology. She’s been a writer or editor for magazines including New York, Wired, Savvy, and Us, and has a degree in law from Stanford, another in film production from NYU, and an abiding interest in food and drink.

Sign up for a free membership which allows you to post comments to blog posts, recipes, and stories, and to manage your myCHOW page.

The editorial content of CHOW is determined entirely by its staff.

__________________

CHOW is a brand of CNET Networks:  www.cnetnetworks.com

CHOW
235 2nd Street, First Floor, San Francisco, CA 94105; (415) 344-2000

www.chow.com

© 2007 Garden of Healing®.  All rights reserved.

NOURISHING YOURSELF

Why You Should Heal Yourself

By Patrick Arden McNally

October 10, 2007

I find so many people today who put their faith in doctors; they say, “The doctor will heal me.”  Its true that the doctor can prescribe ways to heal symptoms of a disease, but they don’t typically heal the ROOT CAUSE OF DISEASE.

In eastern medicine, the philosophy is that disease first occurs in the mind (emotional/mental beliefs).  It then manifests as a blockage in the Spirit (aura/soul body), and then finally manifests in the physical body as disease. To truly heal yourself, it is important to heal the limiting or “less-than-Love” beliefs from your being. There are many ways to do this, and I will list some of them below.

But first, Why Should You Heal Yourself?

Healing yourself brings about a higher vibration in your aura, which attracts to you a greater number of higher vibrational situations infused with Love, Peace, Prosperity, Joy and Health. It attracts to you people who live these virtues in their everyday life. Enjoy these as gifts from the Creator.

Complete health is totally within your reach.

All it takes is conscious awareness of your belief systems, and then the intent to change them to the highest vibration of Love. When you do this, your body will come to a complete state of health, regenerating your body quicker than it ages, and allowing a long life to pursue your dreams. Happiness is your divine birthright. Enjoy life. Learn to Love everything (which includes yourself), and you will find peace in this realm and the next.

Healing your belief systems help you to remove blocks to manifesting your goals and dreams. These are your divine birthright. You deserve them in every way, shape and form. The only thing holding you back from achieving your dreams - is you. Remove the blockages to achieving your dreams, and you will find they shall flow with grace and ease into your life.

Healing yourself helps to reduce the stress you feel in the world. You may be faced with the same situations, but they won’t stress you out any longer. You will come upon an angry person, and instead of being taken over and affected by their anger, you will look at it as a cry for Love, and you will send them that Love which in turn heals that situation.

You will have better relationships with your family, friends and co-workers. Healing yourself means finding a higher vibration of Love, which in turn, lets you see the Love in all people. You will find peace and forgiveness with your friends, family, and acquaintances.

Healing yourself heals others.

When you heal yourself, you release tension from the Universe, which brings a higher state of relaxation for all.  This helps others release tension which brings about a more relaxed state for All. Healing yourself Heals All. Loving yourself is Loving All. And Loving All is Loving yourself.

Healing yourself brings about a better world for you and you kin, and for all that dwell on this Loving Planet. You find new ways of living that are environmentally responsible, that bring Love to all people, which in turn betters the world for all people.

Global Shift.

There is a Global Shift in consciousness right now.  This shift will bring about Unity Consciousness (the concept that we are all One), which will create a more peaceful world where all will live in harmony.

To facilitate this shift smoothly, it is important to release outdated beliefs that no longer resonate with the world in this heightened state of Love. Healing yourself will help this process go smoothly and effortlessly. You will be brought to a higher state of Love; you are the one who gets to choose how easy it is.

If you don’t heal now, before your life takes a turn for the worse, it will bring you to a place where you are forced to choose between Releasing the Past (forgiveness), or living out your days in a state of disease.

Releasing does not have to be painful, it just requires that you change your belief systems to one of a higher Loving vibration. You can do this. I have faith in all of you to do this. It is simple.

There are many ways to heal yourself, and the following are suggestions to get you started:

• 1. Get Reiki/Energy Healing done. Reiki and Energy Healing provide you with the inertia to effortlessly release your old beliefs. These healing modalities remove blockages in the Spirit to help you move forward with your life, and in living a more Loving existence. If you feel called, Learn Reiki or other Energy healing systems such as Sechim, Chi Kung, etc.

• 2. DNA Activations. If you want to raise your vibration, this is one of the easiest ways to do it. DNA Activation connects the strand of DNA that science considers to be “junk DNA” to your DNA to create a 12-strand DNA molecule. This helps you connect to and anchor in the higher frequencies of spiritual energy to attract to you more high vibrational situations. You can do these for free at the Stage II attunement sections of  www.thewaveoflove.com.

• 3. Forgive yourself and others. By forgiving, you are releasing the past. There is no need for guilt, shame, fear, anger, hatred, or punishment. God does not punish, God Loves. God heals. Ask the Universe for healing, and it will be granted. Forgive yourself and others, and you are truly releasing the past so you can live a better now.

• 4. Soul Retrieval.  Get Soul Retrieval from a trained healer, or read the book Mending the Past and Healing the Future with Soul Retrieval by Alberto Villoldo. His book teaches you step-by-step to heal your original wound that caused a part of your soul to leave you. You then retrieve that part of your soul, there by becoming whole again. This brings about many changes in cluing more energy, more Love, being less affected by negative emotions of others, and allowing you to fully step into your power and manifest your perfect destiny. The book also includes destiny retrieval to learn about the contracts you made to come in to the world, and then rewrite them in to a new contract which helps you achieve your goals and ambitions. More info at:  www.thefourwinds.com.

• 5. Journal everyday. Journaling helps us connect to our subconscious by letting out onto paper the emotions we are feeling. Have a gratitude journal and journal about the things you Love and are thankful for. Have another journal where you channel your negative emotions into, and then burn those pages that you write after you write them, there by transmuting your negative emotions into positive ones. I guarantee you will feel lighter and more joyous after each session. It only takes a little time a day to do this, but the outcome is so worth the time.

• 6. Look into Feng Shui. Feng Shui is the art of organizing your space. It allows for better flow of energy in your work and home environment. My friend told me once, the more your room is cluttered, the more your mind is cluttered, and I have found this to be true. Cleaning your house helps you clean your mind (and vice versa). Search for Feng Shui, and you will find many sites ready to help you on your journey.

• 7. Hypnosis.  Getting Hypnosis done can allow you to become conscious of patterns that you may have repressed that no longer serve you. You release these thoughts/emotions and become free of them to truly live a more happy life full of grace. There are many Hypnotherapy practitioners who can help you along your way.

• 8. Envision a better future for yourself and the world. See the Highest level of Peace, Love and Harmony in all things an hold that visualization for as long as you can. Because by doing that, you are manifesting the energies of that new reality to come down, and it will eventually unfold with grace and ease. Envision yourself working at your dream job, you can have this. You deserve it! Visualization it the key to manifestation. Use this power for the greatest good of all and you will be rewarded with the gifts it brings.

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Patrick Arden McNally is a Reiki Master/Teacher, Sechim Master/Teacher, and has channeled two new energy systems into the world.  Patrick McNally has a healing practice in Duluth, MN.

For more information, visit Mr. McNally’s website at:  www.thehealingpathduluth.com

Patrick McNally’s e-mail is: pmcnally2@angels.la

© 2007 Patrick Arden McNally.  All Rights Reserved.