KOMIKON 2012

Paunang paalala!

The "Antioxidant Superstar" Chinese People Eat Daily

Story at-a-glance

• Virtually all mushrooms provide excellent nutrition, such as protein, vitamins and enzymes, and many have potent medicinal value
• Mushrooms are excellent sources of antioxidants in general, such as polyphenols and selenium, but they also contain antioxidants that are unique to mushrooms, such as ergothioneine, which is now starting to be recognized as a 'master antioxidant'
• Whole organic mushrooms and whole food-derived mushroom supplements offer potent immune-boosting benefits
• Some supplements offer the added boon of including the mycelia of the mushroom—the thread-like vegetative part of the mushroom that branches through the soil—which research has shown to provide many additional health benefits

_____________


Steve Farrar has a Masters Degree in Horticulture from the Washington State University and has worked and studied mushrooms professionally for the last 30 years.

The first 20 years he spent growing them and working primarily with gourmet chefs, but in the past decade, he's started applying his expertise of mushrooms to health purposes.

According to Farrar, Americans consume about 900 million pounds of mushrooms a year, but 95 percent of that just one species: the common button mushroom and its relatives, the Crimini and the Portabello mushrooms.

In more recent years, mushrooms have received a lot of attention, both in gourmet cooking and in the pharmaceutical industry.

As you will soon learn, mushrooms are a largely untapped resource that can help increase your health and well-being.


The Unique Nutritional Properties of Mushrooms

"Mushrooms are defined as a fungus that forms a fleshy above-ground reproductive structure called the' mushroom fruit body,'" he explains.

Mushrooms should not be confused with mold and fungi however, which do not form fleshy fruit bodies. To learn more about the details of how mushrooms grow and propagate, please listen to the interview or read through the transcript. The common button mushroom, while not as 'interesting' as its more exotic cousins, is an excellent low-calorie food, especially for diabetics. It contains a number of valuable nutrients, including:

• Protein
• Enzymes
• B vitamins (especially niacin)
• Vitamin D2

However, Farrar's focus has been on growing various gourmet mushroom species, particularly the wood decaying mushroom species, which differ greatly from your average button mushroom in terms of biology, nutrition and medicinal value, as well as in the production and methodology of growing them.

"By virtue of them being primary decomposers, they have some unique nutritional and also health benefits to them," Farrar explains. "I tended to focus on species like Maitake, Shiitake, Enokitake, oyster mushrooms, brown beech mushrooms; mushrooms that people over the last 20 years were not really that familiar with."

The wood decaying mushrooms, which are preferred in Asia and parts of Europe, are quite different in terms of flavors and textures. They also tend to have valuable medicinal properties that differ from the button mushroom. And we've barely scratched the surface when it comes to understanding the value and importance of mushrooms as we've only classified about 10 percent of all available species.

"I'm continually humbled by my ignorance of what's going on in this incredible complex world of fungi," Farrar says. "It's just mind boggling. Even with the well-studied species, nearly every week they're finding a new bioactive component… Maybe it's a polysaccharide, maybe it's an enzyme, a protein, an antioxidant. They are continually finding new things that have profound effects when we consume them as a food or as a dietary supplement."


Mushrooms are "Superfoods"

According to Farrar, the effect mushrooms can have on human health is multifaceted, but they're most well-known for their immune-boosting properties. Long chain polysaccharides, particularly alpha- and beta glucan molecules, are primarily responsible for the mushrooms' beneficial effect on your immune system.

"They're host mediated responses, meaning that they are not going in like a pharmaceutical medicine and [like] a sledgehammer forcing your body in a particular way. They interact through your immune system itself by stimulating it and making it ready and efficient," he explains.

Mushrooms are excellent sources of antioxidants in general as they contain polyphenols and selenium, which are common in the plant world. But they also contain antioxidants that are unique to mushrooms. One such antioxidant is ergothioneine, which scientists are now beginning to recognize as a 'master antioxidant.' Interestingly, it's an amino acid that contains sulfur, and if you listened to my interview with Dr. Seneff on the highly underestimated importance of sulfur, you may recognize why this particular antioxidant may be of particular importance for human health, as many are severely deficient in sulfur.

"[I]t's one of the only antioxidants identified so far that our cells [use as] a transport system to actively take ergothioneine across the cell membrane into the cell, to the points of oxidative stress," Farrar explains. "It's a very significant antioxidant. It's probably eventually going to be called a vitamin… they barely even found ways to quantify it effectively. Mushrooms are an excellent source of this antioxidant. We can only get it from our diet. It's only produced by fungi and certainly soil inhabiting bacteria."

A 2009 study in the journal Nature discusses the importance of ergothioneine, describing it as "an unusual sulfur-containing derivative of the amino acid, histidine," which appears to have a very specific role in protecting your DNA from oxidative damage. So, if Farrar's assertions that your body needs ergothioneine, which is fairly exclusive to mushrooms, to effectively transport ergothioneine into your cells, it's easy to see how mushrooms may be an important part of an optimal diet. If you don't like to eat them whole, you can also find them in supplement form, either as an extract or whole food supplement, which I'll discuss more in a moment.


The Immune Enhancing Effects of Mushrooms

According to Farrar, many of the immune benefits obtained from mushrooms are due to the glyconutrients (complex sugars) contained in the fruit body and the mycelia.

"The vital information that can be contained in these sugars is astounding," he says. "…The way they communicate is… through receptor sites on your cells. It's described as a lock and a key. There are receptor sites depending on the physical structure of the polysaccharides, the side branches, and the substitutions on it, [and] they will lock on to certain components of your immune system and activate it much like they would be activated by coming into contact with the bacteria.

It's very profound effects, and we don't fully understand them… But it's really these long chained polysaccharides (that are immense complex structures), a lot of times bound with proteins or amino acids or different side chains, that have the effect on your immune system."

From a practical standpoint, what this means is that you can effectively elicit a very broad-based immune response by consuming a variety of different mushrooms of different species. Most likely, this is exactly what our ancestors used to do, and by eating a diverse variety of foods within each food group, you're giving your body everything it needs, thereby optimizing your genetic expression.


How Mushrooms Helped Win a Kentucky Derby

Now, some may argue that you typically would not consume the mycelia of the mushroom—which is the thread-like vegetative part of the mushroom that branches through the soil—because if you were to pick it in the wild, you'd typically snap off the top (the fruit body and stem), leaving the rest in the ground. However, Farrar points out that there's compelling evidence indicating that the mycelia have very valuable health properties.

Studies involving thoroughbred race horses, for example, offer a glimpse into what benefits mushroom products that include the mycelia might harbor. Farrar tells the story of how, in 2007, they convinced an East Coast trainer to put all the horses in his stable on a mushroom blend product developed by Farrar and his team.

"It contained a lot of the Cordyceps species, which is widely recognized as a performance mushroom, enhancing energy production. It had a number of other species and it helped with muscle recovery after strenuous exercise.

Basically, the 2007 Kentucky Derby winner 'Street Sense' was a horse that was on our product. The owner and trainer attributed a lot of the success to that. Interestingly enough, part of that was the performance energy component… another part of it was basically a behavioral aspect. It was totally unexpected on our part. The trainer said that [when the horse was] given this blend of mushroom… it was [like] a different horse… racehorses tend to be very fidgety and very high strung and they can be distracted. It's very difficult to focus their attention. They said once they started along this regimen of a daily dose of this mycelial blend of mushrooms, its trainability and focus [improved]; it was a different animal.

So instead of a lethargic sort of calming effect, it was more like an alert focus... That combined with the performance aspects, the muscle recovery, and the energy generation, was enough to make a difference they thought. Since then they have been spokesman for our products."

Others have found the same effects giving Farrar's product to their pets. Owners of elderly dogs in particular have reported that their dogs start acting like puppies again when taking it.


Usage and Dosage Recommendations

When it comes to mushroom supplements, there are two primary types:

• Mushroom concentrates or extracts—Most of these are so-called hot water extracts, where either the mushroom mycelia or fruit body is boiled for extended periods of time to extract the long chain polysaccharides. Farrar explains:

"What you get basically is a concentrated form of these beta glucans. But the enzymes, the proteins, the amino acids, the dietary fiber, mostly the antioxidants, are either denatured, destroyed, or simply discarded.

While you do get a very concentrated amount of these – generally, they also try to purify it to get them down to a minimum of variation [so] they can standardize it… Not to say that those aren't valuable products. In extreme cases of advanced cancer, tumors, all sorts of things, that is a very appropriate thing… Particularly as a complimentary therapy."

• Whole food/Raw mushrooms—Consuming the mushrooms raw or using a whole food mushroom (powdered pill) product is generally a better alternative if you're reasonably healthy and looking to maintain optimal health, as they help maintain ideal function of your various systems as opposed to imparting a direct effect. Most of the knowledge about mushrooms come from ancient Chinese medicine where mushrooms are regarded as tonics. Tonics are considered to have non-specific beneficial effects across several systems of your body that do not decline over time.

If you choose to eat your mushrooms raw, make sure they are organically grown, as their flesh easily absorb air and soil contaminants. Likewise, you'll want to make sure any product you buy is certified organic for the same reason.

Furthermore, Farrar points out that whole mushrooms also provide healthful dietary fiber that act as "prebiotic platforms for the growth of probiotic organisms in your gut," which is very important for digestive health. This is yet another reason to opt for a whole food mushroom product.

There are no toxicities or resistance build-up associated with mushrooms, Farrar says. Your body will simply use what it needs and expel the rest. One of the most famous medicinal mushrooms is Reishi, revered as "the mushroom of immortality" by the Chinese, who typically take it every day.

"If you take a massive dose of these mycelial products, you're not going to overdose on them… You can't overdose," he says. "Typically when people start on these products, for the first seven to 10 days we recommend a double dose of it to load your system, and thereafter a moderate dose of one to a couple of grams a day. It's all that's needed.

When you're talking about the isolates of mushrooms, the active ingredients, you're talking about milligram dosages. If you're talking about the raw whole food, anywhere from one gram up to 30 grams for very severe cases of cancer cases. People are taking relatively massive doses of it and have had phenomenal effects."

Typically, one to two grams is enough for a tonic effect, taken on a daily basis. Farrar recommends taking the product on an empty (or nearly empty) stomach, but it can be taken with moderate amounts of food or liquids.


How to Identify a High Quality Product

In the interview, Farrar describes the techniques used within his industry to produce different kinds of mushroom products, so for more information, please listen to the interview in its entirety or read through the transcript.

One way involves a fermentation process, which can be used for both the fruit body and the mycelia. The cells walls are different in the mycelia compared to the fruit body; they're more easily digested, making it easier to reap the benefits from the bioactive compounds therein. The technique involves the use of oats, which may raise concerns about gluten content. However, Farrar allays such fears stating that gliadin cannot be detected in the final fermented product. So in its finished form, it's a gluten-free product.

In a nutshell, when evaluating mushroom supplements, the points of differentiation between products can be broken down to:

• Isolates versus whole foods
• Solid state fermentation versus submerged technology
• The type of substrate (grain) used for the fermentation
• Percentage of fruit body to mycelium
• Conventionally grown versus organic

Solid state fermentation is superior to submerged technology when growing the mycelia. Particularly if you're looking for a complex matrix of nutrition and bioactive compounds.

So-called 'submerged fermentation' is typically used by companies focused on extracting particular isolates, and this accounts for up to 70 percent of the products on the market. It's a more 'drug-based' approach that can be beneficial for certain health ailments. However, for a more comprehensively beneficial effect, you'll want to look for a product using 'solid state fermentation,' which is based on the whole food approach where the final product contains more or most of the original compounds and co-factors.

Within the whole food approach, manufacturers may use a variety of different substrate grains for the fermentation process, such as oats, rye, rice, millet, or milo. Farrar tends to favor those using oats, as they tend to have better nutrition than those using rice.

As for the ratio of fruit body to mycelium, Farrar recommends opting for products that contain more of the mycelium. "There is more research directly with the mycelial stage of the mushroom, by far, than the fruit body stage," he explains. He also discusses several other reasons for opting for mycelium, such as:

• The mycelia stage of the mushroom is easier to standardize and keep contained
• Mushrooms grown to the fruit body stage for harvesting opens it up to environmental factors that can be more difficult to control, so there's more variation in the quality
• Mushroom fruit bodies attract airborne contaminants, both biological and industrial, so there's greater risk for contamination

Last but certainly not least, you have the option of simply eating the mushrooms raw, or very lightly cooked. Excellent choices include maitake, shiitake, and king trumpet.

"They are so versatile. You can eat them in anything," Farrar says. "In the United States, our annual per capita consumption of mushrooms is about four pounds a year. In parts of China and Japan, it's 20, 25, 30 pounds! Even Canada has twice the consumption of mushrooms that we have. Mushrooms should be a bigger part of our diet."

Source: Video Transcript

Be the next comic marvel!

Are You Eating This All-Time Favorite "Cancer-in-a-Can" Snack?

Story at-a-glance

• Stackable chips oftentimes contain so little actual potato that they cannot, technically, be considered “potato chips”
• One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing. Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted
• According to a 2005 analysis, ALL potato chip products tested exceeded the legal limit of acrylamide by 39 to 910 times, and baked chip products oftentimes contain more acrylamide than their fried counterparts
• There are more than 800 different heat-induced compounds, 52 of which are potential carcinogens. Three of the most well-known, aside from acrylamide, include Heterocyclic Amines (HCAs), Polycyclic Aromatic Hydrocarbons (PAHs), and Advanced Glycation End Products (AGEs)
• Ideally, you should consume foods that are raw or minimally processed to avoid these types of toxic byproducts of high-heat cooking and processing. The more raw food, the better, but strive to consume at least one-third of your food raw to protect your health

________

To understand the nature of Pringles and other stackable chips, forget the notion that they come from actual potatoes in any recognizable way.

The Pringles Company (in an effort to avoid taxes levied against "luxury foods" like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips.

So if they're not made of potatoes, what are they exactly?

The process begins with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape.

This dough-like substance is then rolled out into an ultra-thin sheet cut into chip-cookies by a machine.

According to io9:

"The chips move forward on a conveyor belt until they're pressed onto molds, which give them the curve that makes them fit into one another.

Those molds move through boiling oil ... Then they're blown dry, sprayed with powdered flavors, and at last, flipped onto a slower-moving conveyor belt in a way that allows them to stack.

From then on, it's into the cans ... and off towards the innocent mouths of the consumers."

I suspect nearly everyone reading this likely enjoys the taste of potato chips. However, they are clearly one of the most toxic processed foods you can eat—whether they're made from actual potato shavings or not.


Potato Chips are Loaded with Cancer-Causing Chemical

One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing.

Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 212°F (100°C) may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface. Hence, it can be found in:

• Potatoes: chips, French fries and other roasted or fried potato foods
• Grains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks
• Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee

How Much Acrylamide are You Consuming?

The federal limit for acrylamide in drinking water is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water. However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide, or about FIVE HUNDRED times over the allowable limit.

Similarly, potato chips are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products. A settlement was reached in 2008 when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label.

The 2005 report "How Potato Chips Stack Up: Levels of Cancer-Causing Acrylamide in Popular Brands of Potato Chips," issued by the California-based Environmental Law Foundation (ELF), spelled out the dangers of this popular snack. Their analysis found that all potato chip products tested exceeded the legal limit of acrylamide by a minimum of 39 times, and as much as 910 times! Some of the worst offenders at that time included:

• Cape Cod Robust Russet: 910 times the legal limit of acrylamide
• Kettle Chips (lightly salted): 505 times
• Kettle Chips (honey dijon): 495 times

Beware: Baked Chips May Be WORSE than Fried!

If you think you can avoid the health risks of potato chips by choosing baked varieties, which are typically advertised as being "healthier," think again. Remember that acrylamide is formed not only when foods are fried or broiled, but also when they are baked. And according to U.S. Food and Drug Administration (FDA) data on acrylamide levels in foods, baked chips may contain more than three times the level of acrylamide as regular chips!

Interestingly, the same trend holds true for other foods, too, which suggests that baking processed potatoes at high temperature may be one of the worst ways to cook them. For instance, according to the FDA's data, Ore Ida Golden Fries contained 107 ppb of acrylamide in the regular fried version and 1,098 when baked. So remember, ALL potato chips contain acrylamide, regardless of whether they are natural or not; baked or fried. Likewise, they will ALL influence your insulin levels in a very negative way.


Acrylamide is Not the Only Danger

Acrylamide is not the only dangerous genotoxic compound formed when food is heated to high temperatures.

A three-year long EU project, known as Heat-Generated Food Toxicants (HEATOX), whose findings were published at the end of 2007, found there are more than 800 heat-induced compounds, of which 52 are potential carcinogens. In addition to their finding that acrylamide does pose a public health threat, the HEATOX scientists also discovered that you're far less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially or restaurant-prepared foods.

Additionally, the HEATOX findings also suggest that although there are ways to decrease exposure to acrylamide, it cannot be eliminated completely.

According to their calculations, successful application of all presently known methods would reduce the acrylamide intake by 40 percent at the most—which makes me wonder whether chip manufacturers have really succeeded at this point in reducing acrylamide levels to within legal limits... There's no updated data as of yet, so there's no telling whether they've been able to comply with the 2005 settlement.

For more in-depth information about acrylamide, I recommend reading the online report Heat-generated Food Toxicants, Identification, Characterization and Risk Minimization. In general however, just remember that cooking food at high temperatures is ill advised. A few of the most well-known toxins created in high-temperature cooking include:

• Heterocyclic Amines (HCAs): These form when meat is cooked at high temperatures, and they're also linked to cancer. In terms of HCA, the worst part of the meat is the blackened section, which is why you should always avoid charring your meat, and never eat blackened sections.
• Polycyclic Aromatic Hydrocarbons (PAHs): When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat.
• Advanced Glycation End Products (AGEs): When food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in your food. When you eat the food, it transfers the AGEs into your body. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.

The Search for a "Healthful" Chip Continues...

Like a modern-day search for the Holy Grail, chip manufacturers keep searching for methods to improve the image of their health-harming but profitable snacks. For example, by the end of 2011, about half of Pepsi's Frito-Lay brand snacks will be reformulated with all-natural ingredients. The switch is part of PepsiCo's master plan to tap into the healthy foods market share. The Wall Street Journal recently reported the company hopes to boost their nutrition business from $10 billion to $30 billion by 2020.

The company will remove dietary hazards like monosodium glutamate (MSG), replacing it with natural seasonings, such as molasses and paprika. Artificial colors will be replaced with beet juice, purple cabbage and carrots. All in all, about different 60 snacks are scheduled to get an all-natural makeover.

This is certainly a good example of how consumer demand can alter the direction of food manufacturers in a positive way.

The reformulated chips may end up being less bad for you than the original formulations. However, chips will never be truly healthful. All-natural chips may be the lesser of two evils, but if consumed regularly, they will still push your health in the wrong direction... There's no getting away from the fact that modern plagues such as cancer, heart disease, obesity, and diabetes have a dietary component, and potato chips and French fries will always be a losing bet if you want to avoid becoming another disease statistic.


How to Avoid Heat-Induced Toxins in Your Diet

Ideally, you should consume foods that are raw or minimally processed to avoid these types of toxic byproducts—the more raw food, the better. My nutrition plan emphasizes the need for at least one-third of your foods to be consumed raw. Personally, I consume about 80 percent of my food raw, and I find it is one of the most important factors that help keep me healthy.

It may take you awhile to switch over to a less processed diet, but throwing out the most obvious culprits would be a great start.

These would include:

• French fries and potato chips
• All sodas (both regular and diet, as artificial sweeteners may be more problematic than fructose)
• Doughnuts

Healthy Eating Made Easy

Aside from creating potentially toxic byproducts, cooking and processing also depletes the food of valuable micronutrients, which is another reason for eating as much raw food as possible. This includes protein sources such as eggs. Raw whole eggs from organic, pastured chickens are an incredible source of high-quality nutrients that many are deficient in. Raw milk is another good example of a food that is beneficial in its raw state but becomes harmful after it is pasteurized.

By opting for foods that will benefit your health, such as raw, preferably organic and/or locally-grown vegetables, organic grass-fed meats, healthy oils, raw dairy, nuts and seeds, you can change your health for the better. These are the foods that are truly natural, and quite easy to prepare once you get the hang of it.

For a step-by-step guide to make the transition to a healthier diet as simple and smooth as possible, simply follow the advice in my optimized nutrition plan.

Remember, eating fresh whole foods is the "secret" to getting healthier, losing weight and really enjoying your food. It's unfortunate that so many are under the mistaken belief that it's "next to impossible" to create a meal without processed foods. Bruce Weinstein and Mark Scarbrough tackle this issue head-on in their book Real Food Has Curves, which is a great starting point to "relearn" the basics of how to enjoy and prepare real food.

Once you get used to it, you'll find you can whip up a healthful meal from scratch in the same amount of time it would have taken you to drive down the street to pick up fast food. The main difference will be greater satisfaction, both physically and mentally, and perhaps even financially, as processed foods typically end up being more expensive than cooking from scratch.

Source: io9 October 21, 2001

Happy New Year!

Maligayang-maligayang Bagong Taon po sa lahat!

At bilang pasimula, eto na ang aking TOP 10 NEW YEAR'S RESOLUTION FOR 2012!

1. Travel more (uli, last year eto ang No. 1 ko, pero, natupad din naman kahit papaano, layas kasi ako eh, kaya gusto ko uli para sa taong 2012).
2. More Inner Dance (dapat hindi mawala ito).
3. Paint more (ack, DAPAT talaga ito, medyo nadiskaril last year!)
4. Workout or Exercise (mukhang mahirap, pero KAILANGANG gawin - parang gustong kong magpalaki ng katawan at braso, hindi tyan!)
5. Healthier living (pwede na kaya akong maging Vegan?)
6. Do Agnihotra (base sa schedule ko, baka tuwing weekend na lang)
7. Give more importance to work (pahalagahan ang mga trabaho at maging mabait sa mga estudyante, dahil sila ang bumubuhay sa akin!)
8. Create more friends (mas maraming kaibigan, mas masaya)
9. Save for the future (huwag puro gasta!)
10. Pay debts (magbayad sa mga pinagkakautangan - kaunting-kaunti na lang, sana lubos na!)

Wala akong nabanggit tungkol pamilya ko, dahil wala naman akong dapat baguhin, maayos naman kami at sana manatiling ganu'n...HAPPY NEW YEAR sa lahat!

The 3rd San Pablo Comics Festival Gyud!

Ahahah, maski abalang-abala ang lahat sa kanya-kanyang raket at trabaho, 'buti na lang natuloy pa rin ang San Pablo Komiks Festival ngayong taon!

Sobrang-sobrang SAYA at PASASALAMAT po sa lahat ng mga TUMULONG at PUMUNTA para sa kasayahan na ito. MARAMING, MARAMING SALAMAT PO TALAGA sa mga sumusunod:

ULTIMART SHOPPING PLAZA
UNITED ARCHITECT OF THE PHILIPPINES (UAP)
Expressions
Funhouse
Comic Odyssey
ElectroMagnetic Tentacles
Walk me Home

Ang aming super-espeyshal na mga panauhin na sina MANIX ABRERA at POL MEDINA, Jr.

Grabeh, sa lahat ng mga exhibitor/kaibigan galing pa ng Maynila:

Comic Odyssey
Komiks Veterans na pinangunahan nina Mang Danny Acuña at Jorvy Ondis
Lightbox Studio
Core Studio sa pangunguna ni Andrew Villar
Gio Paredes
Randy Valiente
Rawwr Studio sa pangunguna ni Patrick Rawwr
Pugad Baboy Crew sa pangunguna ni Pol Medina, Jr.
Trese group: Kajo Baldisimo at Budjette Tan
Ner Pedriña, Rommel "Omeng" Estanislao, SSM at Freely Abrigo
Komikon Organizers

Siyempre pa, ang aming mga partners in crime:

KOMIKERO Artist Group
Graphic Literature Guild (GLG)
Komikero Publishing, Inc.
JonasDiego.com

...at sa dalawang (2) kumag na may kagagawan ng lahat ng ito, GERRY "ManongLisa smile" ALANGUILAN at JONAS DIEGO...LOVE YOU GUYS! Sa susunod na taon ulit!

At eto ang mga highlight o kaganapan n'ung araw na 'yun...SALAMAT kila Gerry, Jonas at CARLO PAGULAYAN para sa mga larawan.


Ang lugar na pinagganapan, Ultimart Shopping Plaza!

Bago ang Festival, nagkaroon muna ng maliit na Exhibit sa ikalawang palapag ng Ultimart, nakabalandra d'un ang mga gawang Pinoy na komiks sa mga nagdaang taon. Tatlong araw din na nasilayan ng maraming tao ang kagalingan ng mga Pinoy pagdating sa komiks!

...ang exhibit...


...kakalagay pa lang , may tumitingin na kaagad!

...si Jonas, habang nagbabantay ng exhibit...at tumitingin na rin...

...sa pag-akyat mo ng Ultimart, ito na kaagad ang makikita mo!


At kinabukasan, eto na nga ang FESTIVAL!

...sa umaga ng paghahanda, maski si Manix na special guest, tumutulong....ohhhhh, MABAIT ngang bata!



oh 'di ba, mabait nga!

At eto na ang mga exhibitor!


Komikero Artist Group at GLG, Kevin, Enzo, Angelo, Ate Ilyn, Zarah, ako at si Jason!


ang booth ni ELMER!


Da Greyt MANIX ABRERA!


...'di pa man nagsisimula, may mga nagpapapirma na kaagad kay Manix!


...ang parating mabentang COMIC ODYSSEY...


...kitams!


Ang mga pinagkaguluhang KOMIKS Veterans...


...grabeh, ang dami nilang FANS hah!


Core Studio, sa pangunguna ni Andrew Villar, at si Ambush!


Lightbox Studio sa pangunguna ni Brian Balondo.


Jonas, Gio, and Randy!


Si Gio Paredes ng KALAYAAN!


Randy Valiente in da haws!


Rawwr Studio!


Mel Casipit!


Ner Pedriña, Rommel Estanislao, SSM, at Freely Abrigo!


...ang magigiting nilang mga komiks!


Ang TRESE group, Wella, Budjette, and Kajo!


...At ang mga taga-KOMIKON (kasama ang "hindi taong" si Neil Cervantes - HAYOP 'yang MAGKULAY, hehehe....): Jon Zamar, Ariel Atienza, at Syeri Baet-zamar, kasama rin nila sina Lyndon Gregorio at Lei Muncal!


Kada oras o depende sa gusto, namimigay din naman kami ng mga papremyo (komiks o t-shirt) kapag nasagot nila ang aking mga tanong tungkol sa komiks!



At hindi lang 'yan, may pa-contest din naman sa pagguhit na nilahukan ng marami!


kanya-kanyang hanap ng lugar sa paggawa ng entry nila...


...kitams!


At ito ang mga butihing hurado: Pol Medina, Jr, Gerry Alanguilan, Kajo Baldisimo at Carlo Pagulayan!


Si Polgas, habang iniinterbyu!


Kwela talaga siya!


Siyempre, huwag kalimutan ang ibang artists!


Busy sa pagpo-promote ng mga latest na gawa nila!


Sa pagtatapos, ang pagpapasalamat sa lahat...


at harana ng bandang WALK ME HOME...


Ang galing nila hah!

At siyempre, hindi mawawala ang video na ginawa ni Fafah Gerry, enjoy!

Make and Drink Your Own Emoto HADO Water

Here are some steps you can take to prepare and drink the HADO water.

1. Buy some mineral water. If you can find some in a glass container, that's best. The plastic containers leach plasticizers into the water that pollute it. Tap water is hard to purify because the chlorine seems to affect the structure even after the chlorine evaporates according to Dr. Emoto's research.
2. Keep a gallon or two of mineral water in front of a music source where you can play purifying water music. In Dr. Emoto's two books, you can find out the names of various symphonies and songs that produce great crystals. Some of these musical sources of HADO include Beethoven's Ninth, John Lennon's Imagine, and Amazing Grace.
3. Prepare a HADO bottle of water. This process if highly individual.
4. Start with a clear glass jar. One that holds about a quart is fine. Peel off any labels and clean the outside of the jar.
5. Cut out small pieces of paper (about 3" by 5").
6. Write messages on the pieces of paper.
7. One message should be "Love and Gratitude".
8. If you have some illness or pain you want to go away, another message can be "[Name of pain or illness] Has Gone".
9. A third message should be "The eternal power of the universe has gathered itself to create a world with true and grand harmony".
10. I also suggest you put a message on another sheet of paper with the name of your religion.
11. Tape these messages onto the outside of the container so that they face inward towards the water.
12. Put them in different places on the outside so that no message obscures any other message in facing the water inside.
13. Keep this HADO jar full of mineral water that has been in front of your speakers that have been vibrating with high HADO music.
14. Keep the water away from microwaves, televisions, computers and cell phones. All of those energy sources harm the structure of water as shown in Dr. Emoto's photographs.
15. Drink as often as possible from the HADO jar and refill it. Drink the amount of water that's healthy for you. But try to get as much of that water as possible from this jar. You can carry some of the water with you when you are away from your source.
16. Be thankful as you drink the water.

Dr. Emoto's experiments suggest that you will further purify the water if you say or think the following thoughts as you drink the water:

• "We love you, water."
• "Thank you, water."
• "We will take care of you, water."
• Also thank God and the Angels for the water and ask them to bless it as you drink it.

Notice any changes that occur after you begin drinking HADO water and eating high HADO foods.

You may notice no changes . . . or you may notice quite a few. Finding some improvement is essential to seeing whether this approach is for you.

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