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Food, Food Prices, & Gardening

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Why Are Food Prices So High?

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Holly Deyo
Activist Post

Everyone is complaining about sky high food prices. Why are they going nuts? The fault is mostly due to harsh weather conditions of drought, vicious storms, floods, soggy soil, hail, frost and ice, and ferocious winds. Escalating extremes have beaten fruits, vegetables and farm animals to death around the world and we’re paying for it – literally. In the last 3 years, America was slammed with 32 multi-billion dollar disasters that for the most part, hit during crop-growing seasons. The 2012 Drought / Heatwave alone took a $30 billion bite out of peoples’ pockets.

For the past three years drought has decimated Texas cattle herds by over 2 million head. Now California’s cattle are getting smacked. This is small potatoes by comparison, but last year South Dakota lost 30,000 head – frozen in a single November blizzard. Our neighbor to the south, Mexico, lost 1.7 million head in 2011 due to drought. There are other cattle losses as well, but there’s not time to document them all.

It used to be that cattle herds took about 3 years to replenish. Experts stated this week it could take the rest of this decade – 6 years – to rebuild America’s beef and dairy livestock. That’s double the norm. Meanwhile, food prices continue to ramp up. That’s if no more catastrophes descend. How much do you want to bet on a lucky break? In the first 3 months of this year, 1/3 of the U.S. is in USDA-declared crop disaster areas.

Gas prices are moving up again with Brent Crude kissing a $100/barrel yesterday. It costs more money to move produce, dairy and meat from farmer to fork. Also, more countries are eating better so farmers ship more food to other nations. This puts a squeeze on our supply. Then there’s the idiocy of bio-fuels, which takes another bite from food stocks. However, the most direct and dire cause of rising food prices is unquestionably weather disasters.

MITIGATION

Having your own garden helps counteract rocketing food prices. All you need is a bit of space, some know-how and a little time. Frankly, I’d rather be outside messing in the garden, soaking up the Sun, doing what we can to provide in the face of Nature’s fury, and helping plants spring to life than read depressing news. It’s like my girlfriend’s phone recording: “Hey, I’m out playing in the dirt. Leave a message!”

You don’t need to have this much space dedicated to veggies. Generally speaking, all that is needed is one 4×4 bed for salad greens and one 4×4 bed for vegetables for each adult. See? It requires little space for the basics. However, in light of ever-darkening current events, worsening weather and escalating grocery prices, we’re taking out our own food insurance for pennies on the dollar. Since the world is now a global food store, everyone’s pain is our pain and we all feel it at the grocery store. If you’re a newbie gardener or are bleary-eyed from reading news, here’s a look at our layout for this year’s crops.

DESIGNING YOUR GARDEN GOLD

Stan and I practice what we preach and have greatly expanded our veggie gardens this year. In fact, from 8 years ago, they’ve doubled in size. Some of the harvest will be canned, some frozen, some eaten fresh, some given to friends and some taken to the homeless shelter. Nothing will go to waste. We see hard times coming this year and having an ample garden is one way to fight back.

Image: This year we really concentrated on what we like to eat and grow just that. Figures 1, 2 and 3 show the layout of this year’s gardens. We’ve expanded them considerably in light of much higher food prices. It will save money in the long run. See the first article in this series, How to Beat Coming Killer Food Shortages. Since we grow organically, we won’t fall victim to repeated fruit and veggie recalls due to E. Coli, listeria and salmonella contamination. Numbers in red are the weeks that successive crops will be planted.

For example, the first lettuce, carrot, radish and spinach seeds were sown on March 29. Second crop will be planted April 12 and the 3rd crop on April 26. For radishes, since they only take about a month to harvest, the 4th planting on May 10 will go where the March 29 seeds were and so on. For peas and other lettuces, we’ll plant for Fall crops.

THINK WITH THE BRAIN, NOT THE BELLY

Last year, we had tons too many tomatoes, summer squash and zucchini and ended up giving away more than half of everything. Neighbors were happy to help us with this!

We still have plenty of Jalapeños, Serranos and Big Jim/Nu Mex in the freezer from 2013, so this year, the garden will just grow Santa Fe chilies.

Bell Peppers have a ton of uses whether they’re eaten fresh or grilled or included in salads, omelettes and kabobs. Extras at the end of season can be Ziplocked and frozen to make colorful tasty additions to soups and stews.

Zucchinis over-produce for our use, so there will be just a couple of seedlings planted. Since we adore baked Acorn and Butternut squash we’ve allowed for plenty. They store for months and are super versatile.

My favorite method is to slice them in half lengthwise, scoop out the seed goo, add a bit of butter, white wine and seasoning like Lawry’s or even better, Red Robin. The flavor of a little sweet wine mixed with a hint of Red Robin zing? Yum. Bake them in water about 1/3 of the way up the squash until fork-tender. Baste occasionally. A clone for Red Robin Seasoning goes like this:

Red Robin Seasoning

  • 3 tablespoons salt
  • 1 tablespoon instant tomato soup mix (Knorr tomato with basil works great)
  • 2 teaspoons chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon ground black pepper

Combine the ingredients in a small bowl and stir well. Store in a covered container. Makes 1/3 cup.

Stan is a major fan of small watermelons, so we’re planting a bunch of Sugar Babies. Ditto for Holly on cantaloupe. The best ever is grown just a few miles away – Rocky Ford. Yes, this is the same ‘loupe involved in the 2011 listeria outbreak. Regardless, they are the sweetest cantaloupes on the planet. To be clear, Jensen Farms in Holly, Colorado that was responsible for the listeria drama is not the same as Rocky Ford Grower’s Assn. They are 100 miles apart. To further confuse things, Rocky Ford is both a place and the name of these luscious ‘loupes.

Image: The dotted line represents two different growing areas. The two ‘old beds’ on the left are out by the orchard and the two ‘new beds’ are about 50 feet off the back deck.

We love Snap and Snow Peas and Green Beans and have been known to munch them straight off the vine. 🙂 Plus, they freeze well. Since beans and peas are something we consume regularly, we’re planting a bunch.

And then there’s Pinto Beans. Stan and I must have Hispanic roots somewhere “in another life” because Tex-Mex is our favorite food bar none. Nothing beats a hair-raising, nosebleed-bitingly flavorful bit of really southern tucker. This brings us to that weird patch of cilantro in Figure 1. It is integral to many Tex-Mex meals. This stuff simply won’t die out. It grew throughout winter with no water in sub-freezing temps. So for its faithfulness, we let it live, otherwise I’d dig up this herb and replace it with a veggie.

TIP: Spices can take up as much room as veggies. Economically speaking, it’s more cost-effective to buy them in bulk from Tone’s and save your space for fruits and vegetables. Besides Tone’s for dried bulk buys, check McCormick, Frontier Natural Products Co-op, Monterey Bay Spice Company and My Spice Sage. We’ve purchased most of ours from the first three, not the last two. However, nothing beats the fragrance and flavor of fresh herbs and spices.

KNOW WHEN TO FOLD ‘EM

Four years ago, we put in an asparagus bed with 47 crowns. You’d think that’d be plenty and then some. Mistakenly we thought multiple varieties would be clever. Not so. The Martha Washington, Jersey Giant and Jersey Knights were ready at different times. Some were thicker and some thinner, which meant they steamed at different times. There wasn’t a single instance when more than 4 or 5 stalks were ready to harvest simultaneously. Not exactly a side dish for 2. It was a nice stalk here, 2 more there. Since we live in the high desert, it was a perpetual uphill fight to get them going productively, like pushing a boulder along with a toothpick. Plus, you’re not supposed to harvest the first year’s crop. More waiting. Florence, a town just 30 minutes west of us, has them growing wild by the Arkansas River. When our neighbor lived there his mom sent Jerry nightly to pick all they needed – for free. Lucky dog!

If in having a practical, usable garden, some things are just too difficult and expensive to cultivate, yell calf rope! Enough already! This year, the asparagus patch now holds melons, cucumbers, broccoli and celery.

CHANGE FOR THE BETTER, NOT OBAMA’S “HOPE & CHANGE”

Don’t be surprised if, over the years, your garden beds morph. This is what we started with in 2007: 6 – 4×4-foot beds. The strawberry bed is history. They didn’t produce enough at the same time (like the asparagus) to warrant the space. Unless you have time every week to cut off runners, the bed soon becomes an overgrown, tangled mess. For fruit, these plants were replaced by raspberry, blueberry, grape and elderberry bushes on a berm not pictured. Also in the fruit department are 15 trees consisting of varieties of apple, peach, plum, pear and cherry.

Photo: In eight years our gardens have changed considerably and doubled in size.

The cedar beds (pictured above) didn’t weather well in Colorado’s high altitude and strong UV. Gone are the chicken wire walls and cages. Where the 4 – 4×4 beds were on the left are now 2 – 4×4’s and 1 – 4×8. The two decorative brick beds on the right have morphed into two more 4×8’s. Our total bed space is this: 4 – 4×4’s, 4 – 4×8’s and one goofy-sized 6×7. We use recycled plastic and natural fiber board raised beds from Frame-It-All with nifty animal barriers. They also sell very cool attachable greenhouse tops and trellises.

The image below of a Frame-It-All 4×8 bed is their older model for the animal barrier. Now where “A” is, it has a cap like on “B”. This allows for multiple 2-foot additions of animal barriers – in case you have tall invaders! Numerous other companies manufacture similar raised bed kits. We just happened to land on Frame It All and stuck with them for continuity. You can also build your own as detailed in Garden Gold.

All of our beds are 12″ deep, which makes rotating crops no problem. If you use only a 4″ or 6″ high board, which holds just 3-5 inches of Super Soil, it makes growing potatoes, carrots and some other root veggies nearly impossible, so it greatly cuts down on the ability to rotate crops. With extra depth, there is always flexibility. It’s vital that crops are rotated yearly to naturally prevent bug infestations. Not every bug likes the same veggie so if they’ve visited cauliflower one year, next year’s crop of cauliflower needs to go in a different area. This is one of the main natural preventative techniques used by organic farmers.

SIDEBAR TIP: Also changed is the 500-gallon propane tank pictured above. No, it’s not gone. When natural gas was made available to our area, we chose to go with it. However, we’ve kept the propane tank – always filled – for back-up fuel. In the event of a prolonged power outage – as in months – gas appliances can be switched back to propane. You can’t believe how much less expensive it is to refill your BBQ canisters from this big tank. It’s always available so if you’re cooking and the 20-gallon BBQ tank is unexpectedly empty, it’s easy-peasy-cheapy to fill up.

Back to gardening. Areas around the beds are now grassed in. That, combined with the Chinese bio-intensive growing method of planting everything close together keeps weeds at bay as there’s no place for them to take root. In case you’ve read our accounts and saw this video of massive tumbleweed issues in southern Colorado, it’s best not to give their seeds a place to land. It’s also easier on the feet and knees than surrounding beds with sharp, decorative rock. All it takes is a quick go with the Weedeater to keep grass in line.

from:    http://www.activistpost.com/2014/04/why-are-food-prices-so-high.html

Food & Spirituality

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All About Food Choices and Spirituality

Last updated on March 4, 2014 at 12:00 am EDT by in5d Alternative News

by Michelle Walling, CHLC

There are many suggestions and directives offered in the spiritual community about the foods a person should eat in order to raise their vibration. In comparing the various suggestions to what people actually eat, it is clear that eating habits of lightworkers are as individual and varied as their personalities. It is becoming harder each day to obtain affordable healthy food as the majority of food available is tainted in one way or another. Is there really a “right” way of eating on the spiritual path and if so how can we obtain what we need in order to survive?

The answer has many viewpoints and variables. First, it is important to know that every single person’s body on this planet is different, and therefore has different food requirements. Second, it is possible that some people are simply born of a high vibration and/or metabolism and can eat whatever they want without gaining weight or affecting their vibration level. Third, once a person changes their level of vibration, the body’s food needs and tolerances will change. Finally, the fourth thing to explore is that our DNA activation will render these choices obsolete.

Different strokes for different folks

When we were choosing the body we would inhabit before incarnating, we knew of our parent’s bloodlines and DNA, tracing all the way back through our grandparents and great grandparents. The eating habits of our ancestors are ingrained in our biological pattern. It is possible that this lineage could even go beyond Earth incarnations. The food requirements for our bodies could be influenced by these lineages and can also be changed through changes that we make in our diets that could affect our children and their children.

It is also highly likely that as we go through the changes of the times, we may begin to tune into “past life” characteristics of eating. All of the sudden we may begin to have an affinity for a food that we either never liked before or that we had never even heard of.

High vibrational humans and superhuman metabolism

There are people on this planet that are able to carry more particles of light of their oversoul in their body than others. Some of these people are here simply to “be” and are raising the vibrational level All About Food Choices and Spirituality | In5D.comof the planet as well as the collective human consciousness. Because they carry more particles than the average human, their food needs would be different than the average human.

Some of these people have a very high metabolism that may be because of their vibrational level or may be inherited in their genes. These people seem to be able to eat whatever they want to in moderation without having an effect on their vibrational level and/or their weight. While metabolism may not be always linked to vibrational level, it is definitely a bonus when a high vibrational level causes superhuman metabolism.

Your current vibration can make a difference in food tolerance

Everyone is vibrating at a different frequency. Some people who are vibrating at a lower frequency may require a low vibrational diet in order to feel comfortable and satisfied. As the planet raises her vibrational level, the vibrational level of her inhabitants will rise. This may cause some people to have digestion troubles and diarrhea, gas, and bloating after eating lower vibrational foods such as beef, pork, and processed foods with no life in them.

Some people vibrating at a higher vibrational level may not be able to absorb low vibrational foods and require a very specific high vibrational raw or vegetarian diet. Some people that vibrate at a very high level have learned how to program their bodies through intention to be super waste machines that very efficiently dispose of anything that is not beneficial, allowing them to eat some things that others on a spiritual path simply cannot tolerate.

The majority consensus is that in order to raise your vibration level in the body, raw and organic foods such as fruits and vegetables can be used as a tool in starting up the super body computer. While some people need to follow this kind of diet in order to raise their vibrational level, others seem to be born ready to ascend and have no problem with food tolerances. Most people find themselves in the category of unhealthy eating habits most of their lives and changing their eating habits was the first step in defogging their brain and decalcifying their pineal gland.

Fasting

The biggest challenge set up for us today is to eat 100% organic. Although there are some successful communities providing mostly organic fruits and vegetable, there are chemtrails being sprayed in the air which settles in the gardens and are found in our soil. Watering the gardens with tap water from the cities allows for fluoride and other chemicals to settle into the gardens. Processed foods contain harmful chemicals mostly designed to keep the pineal gland blocked and to make the body carry excess weight, as the fat cells protect the body by carrying the toxins within them as a shield. Most of these chemicals and toxins are also collected in the lining of our intestines until the body can find a way to expel them.

Fasting mostly involves going without food for a certain period of time depending on the results the person wishes to obtain and the reason for the fast. For the most part fasting is a great way to clear the intestines of toxins. It also helps the mind to be able to connect with the spiritual planes easier. However fasting could be dangerous for some people that require food based on their genetic makeup, and these people may require a different type of fasting where they eat more liquid foods and drink a lot of water. Some people who are here to ground the energies into the planet need to stay grounded with food every day. So again the level and type of fasting is very individual and is not for everyone, although many people use this tool at least once on their spiritual path.

Vegetarians vs. animal consumers

It is important to withhold judgment about those who choose vegetarianism or those who choose to eat animals. It is equally important not to tell someone they should eat only vegetables or that is ok for another to eat animals. The observation among the spiritual community is that there are a large growing number of vegetarians and this number will continue to rise as the body raises in vibration.

When people ingest an animal, the animal joins with the human and gets to be a part of the human experience. All animals have consciousness and it has been said that some animals that are raised specifically for human consumption know this and are willing to serve in this way. The human also takes on the experience of the animal to a certain extent, depending on the factors mentioned previously with spiritual attainment and awareness. Animals that are raised organically and with loving intentions for human consumption are the best choice if animals are to be eaten.

Another controversial point raised about animal consumption is that if an animal has been suddenly or tragically killed and eaten by a human, then the person can take on that fear vibration. The same goes for animals that are raised in terrible environments that would constitute abuse due to neglect and overcrowding. Blessing your animal food, giving gratitude to the animal, and intending to clear this energy and raise its vibrational level can alleviate the detrimental effects of ingesting that energy.

Fifth dimensional eating

As humans ascend into a fifth dimensional consciousness, the act of consuming of animals will likely change. For one thing, it would be hard to kill an animal once people become aware that all animals have a consciousness and can communicate. Intentional killing of animals of any kind will probably not exist in the fifth dimension. Those that choose to eat in the fifth dimension will be able to grow organic live foods and/or will be able to replicate it with technology. Thankfully we will be able to recreate a cheeseburger if we are craving a cheeseburger in the fifth dimension. Obviously it will be void of hormones, toxins, and chemicals, and could actually have more nutrients than a cheeseburger ever had before. Is this the real definition of “cheeseburger in paradise”?

Fifth dimensional eating will be for pleasure and will probably consist of a mix of fruits, vegetables, nuts, smoothies, and juices. As one decides to leave earth in their bodies to visit other planets, a lighter diet will automatically be desired as some planets in our galaxy vibrate above the fifth dimension. Most beings live on the prana life force and occasionally only eat for pleasure and for social occasions such as honoring those visitors from earth.

Why body weights vary

One thing that causes a person to be “too fat”, “too skinny” or “just right” can be linked to our genetics. If our great grandparents were potato farmers, for example, we may have a tendency to not All About Food Choices and Spirituality | In5D.comonly crave potatoes, but require them physically as well as psychologically because of the imprint we carry in our DNA.

Our upbringing as a child has a lot to do with our mind’s programming when it comes to eating. If we grew up eating meat and potatoes then we have entrained our brain to expect meat and potatoes for dinner. If our parents always served three meals a day then our brains will instruct our stomachs to look for that next meal and to sometimes panic or cause our blood sugar to crash when we do not have that fuel we are used to. The same rules apply to those that grew up eating out and having the opportunity to eat enough food for two or three people.

De-programming the brain can solve overeating problems, anorexia, and can help the mind learn to hear what the body wants to eat. When we begin to eat what our bodies need we begin to feel better and have more energy to exercise if that is what our body needs in order to be “just right”. When we reach this goal, the amount of pounds we weigh becomes insignificant.

Interference from dark forces

There is another observation that applies to a smaller portion of the population but should be mentioned here because it is something that will not be diagnosed by a physician. Interference from darker forces on this planet can cause extreme fluctuations in a person’s health and weight. Interference is only possible with the presence of fear in the human energy field. Such interference tied to food and health may cause an inability to eat or a tendency to overeat, and in both cases the overall goal of the interference may be death. Massive swelling in the body can occur as a defense to negative energy or devices placed in the body. Basic metaphysical and spiritual practices of love, raising your vibration, prayer, and intention are the first places to start with this type of interference and in some cases it is best to seek professional help if the symptoms persist.

Disease and the alkaline body

Dis-ease in the emotional body can manifest in the physical body in many forms. Cancer, Lyme Disease, Arthritis, and heart disease are just a few examples of diseases that can manifest out of blocked energies in the casual bodies. Studies show that cancer simply cannot survive in an alkaline body. Some doctors fail to prescribe an alkaline diet before beginning radiation or chemotherapy or before performing surgery.

It is not surprising that fifth dimensional dining would probably mirror an alkaline diet in order to maintain the optimum vibrational resonance.

How to listen to your body

The only way to make sure you are providing what food is best for your body during your spiritual journey is to listen to your body. One of the easiest ways is to pay attention to your cravings. Apparently if your body is craving a gallon of ice cream, one would need to question if there is an emotional issue tied to the craving. In this case you might be surprised that you body may actually need something in a small amount of a certain ingredient of ice cream if indeed the craving is not tied to an emotional issue. Generally speaking, paying attention to cravings with discernment and without judgment will help you decide what to eat as your body is telling you what nutrients it needs at the time.

Another great way of listening to your body is to pay attention to the way it reacts to the foods you eat. Gas, bloating, brain fog, diarrhea, constipation, and fatigue can all be some symptoms of eating the wrong foods for your body’s current needs. For example, if you hear your body telling you that you need strawberry ice cream, perhaps it is craving strawberries and milk or cream. Many wonderful nutrients can be derived from both, but after eating your strawberry ice cream, you get awful gas and bloating. Did that mean that you didn’t need the vitamin C from the strawberries or vitamin D from the cream? Maybe in the future you could try making homemade strawberry ice cream or a homemade strawberry smoothie made with organic ingredients and stevia. Perhaps the additives, sugar, or hormones in the ice cream would have caused the symptoms.

On the other hand, if you find that you get bursts of energy and brain clarity from certain foods then be sure to keep those foods in your kitchen. Pay attention to certain foods can satisfy you and make you happy as they release endorphins in your brain that stimulate a positive emotional response. If you get this type of response from eating something that you would normally consider bad for you then maybe your body needed a little treat! When it comes to treats, the general rule of everything in moderation helps to keep your cravings in check.

Some allergies are caused by foods as the body’s way of telling us what it does not want. Hives, nasal drainage, sneezing, and mucus are all symptoms of allergic reactions to foods that can oftentimes be mis-diagnosed as hay fever or “seasonal allergies” are treated with medication to alleviate such symptoms. By paying attention to what you are eating when these symptoms arise, a process of elimination can help narrow down what your body may be rejecting.

Speak to your cells and try to listen to what they have to say. It is highly unlikely that your body would lead you astray in eating anything harmful but you have to also pay attention to how it reacts to eliminate unnecessary ingredients that may be harmful.  It is also unlikely that your body would ever truly ask you to eat a gallon of ice cream, so discernment in hearing the consciousness of your cells is needed in order to do it a favor by eating what it needs to be optimized.

Until a person learns to gauge what their body needs, an old rule of thumb that can be followed is “you are what you eat”. High vibrational, live foods such as fruits and vegetables generally end up being the best bet and anything else that isn’t alive requires energy to break it down into the useful ingredients and the neutral and harmful ones.

Societal influences have brought guilt into play when it comes to making food choices. It is possible that we have moved to a vibration level on the planet that will allow for discernment based on the body’s reaction. In the past, our bodies had months or even years to adjust to the raise in vibration of the planet. The quickening of the vibrational levels has immensely increased which will place stress on the body if attention has not been given to it previously. The foods your body needed a year, month, or even a day ago may change very quickly as the cells in our bodies are also changing very quickly.

Many foods once deemed bad for you by so called experts are now being brought back into our awareness to have certain beneficial effects on the body. Potatoes, coffee, and sea salt are a few examples of foods that were once seen as the ultimate food sin, which means that they might be really good for you!

Hang on until the DNA activation and shift

The observation of the spiritual community reveals the quest to keep the physical body alive until the “shift” of the planet into the fifth dimension. There is something to be said about being happy eating what makes you feel good. Some people sadly follow fad diets and daily dietary suggestions from government funded organizations, a physicians, or spiritual gurus out to make a buck. There is a fine line between what other people recommend vs. what your body may need. This is an example of walking the fine line between the third and the fifth dimensional boundaries when trying to manifest the New Earth and a new body.

You are the one on control of your body. When the veil is lifted and we move into a fifth dimensional way of living, having to make food choices based on avoiding toxins or chemicals will be a thing of the past. Basic survival needs will be taken care of and food can once again be a pleasure and can be a social event of giving and receiving.

Some people are here in this incarnation to be true spiritual leaders and may need to follow a strict high vibrational diet. Some people are in the middle and need a mixture of live foods and supplemental staples along with a little guilty pleasure. Some people simply came to earth to enjoy the experience of life as a human and can be either unaffected by various foods or may have chosen a food detriment as an exit point when it is time for them to go.

Listening to someone else rather than listening to what your body is trying to tell you will give your power away by ignoring the best tool we have for discernment. The answers can always be found within and with practice we can also use the body to discern truth in our outside world. Respecting your cells and organs as living beings with consciousness and the ability to communicate can catapult you along your spiritual journey.

When you love yourself and your body you are taking care of the one thing that many beings in our Universe do not have. The fifth dimensional human body will have the capability to allow travel all over the Universe and will be able to withstand many different vibrational levels. If more people really knew about the upcoming capability of our New Earth bodies, they would immediately take care of their vehicle and would give it the love and food it needs to survive into the new vibrations.

About the author:
Michelle Walling is a Certified Holistic Life Coach.

from:     http://in5d.com/food-spirituality.html

Eating Away Inflammation

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Inflammation: Tame This Silent Killer With Simple Food-Based Solutions

Inflammation31st January 2014

By Carolanne Wright

Contributing Writer for Wake Up World

The bane of health, chronic inflammation, is at the root of most disease. Cancer, rheumatoid arthritis, obesity, Alzheimer’s, Parkinson’s, cardiovascular troubles and periodontal issues are all influenced by an overactive inflammatory response.

Fortunately, we have a powerful ally against inflammation residing in our kitchen. Through select foods and dietary adjustments, we can subdue this unruly beast and create a solid foundation for a healthy future.

The Primary Culprit: Poor Food Choices

Inflammation is the body’s natural response to injury, helping to heal damage throughout the system. And yet, this mechanism can lead to serious illness when left unchecked.

Dietary choices are the number one trigger for an exaggerated inflammatory reaction – especially sugary, high-glycemic and processed carbohydrates. Poor-quality fats like those found in meat and dairy, as well as trans fats in refined vegetable oils, are also problematic.

In the scholarly paper “Control of Systemic Inflammation and Chronic Diseases – The Use of Turmeric and Curcuminoids”, researcher Stig Bengmark observes:

“The world suffers an epidemic of both critical illness (CI) and chronic diseases (ChDs), and both groups of diseases increase from year to year, and have done so for several decades. It is strongly associated to the modern, so-called Western, lifestyle: stress, lack of exercise, abuse of tobacco and alcohol, and the transition from natural unprocessed foods to processed, calorie-condensed, and heat-treated foods.

“There is a strong association between reduced intake of plant fibers and plant antioxidants and increased consumption of industrially produced and processed products especially dairy, refined sugars, and starch products and ChDs. Heating up foods such as milk (pasteurization) and production and storage of milk powder produce large amounts of advanced glycation end products (AGEs) and advanced lipid oxidation end products (ALEs), known as potent inducers of inflammation.”

Be that as it may, just as the diet can exacerbate inflammation, specific foods can also heal it.

Edible solutions

A number of foods offer exceptional protection against inflammatory reactions. For instance, sulfur compounds found in garlic, and polyphenol antioxidants in green tea, both successfully discourage excessive inflammation. [1][2]

Golden-hued turmeric is another example. In laboratory tests, the anti-inflammatory characteristics of turmeric are effective in mitigating skin, lung and neurodegenerative disorders, cancer, heart disease, diabetes, osteoporosis, cataracts and intestinal diseases. [3]

Healthy fats are also important. As an outstanding source of omega-3 fatty acids, sardines, fish oil supplements and wild-caught salmon, or vegetarian options like hemp seed, flaxseed and walnuts, provide the building blocks for healthy inflammation levels. [4][5][6] Moreover, oleic acid in olive oil supplies a good measure of anti-inflammatory omega-9 fatty acids. [7]

Don’t forget to add a bit of spice to your life. Over 25 years of research on ginger has established the herb as one of the foremost anti-inflammatory foods around. A study in the Journal of Medicinal Food discovered that two ginger extracts, Zingiber officinale and Alpina galanga, inhibit several genes responsible for inflammatory reactions. [8]

And Karen Lamphere, MS, CN, recommends a dash of heat. “Some of the most potent anti-inflammatory vegetables are peppers and the spices derived from them, such as cayenne pepper. All chili peppers include capsaicin (the hotter the pepper, the more capsaicin it has), which is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes.”

Over and above dietary choices, lifestyle options such as reducing stress, detoxifying and exercising regularly contribute to lower inflammation levels too. In the end, sidestepping the risks of this silent killer is a straightforward daily task when armed with whole foods and healthy habits.

from:    http://wakeup-world.com/2014/01/31/inflammation-tame-this-silent-killer-with-simple-food-based-solutions/

Foods Banned Elsewhere Sold in US

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10 Foods Sold in the U.S. That Are Banned Elsewhere

by OracleTalk Curator on January 3, 2014
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This Article First Appeared At Care2.com:

Americans are slowly realizing that food sold in the US doesn’t just taste different than foods sold in other countries, it’s created differently. Sadly, many U.S. foods are BANNED in Europe — and for good reason. Take a look at the plummeting health of Americans; what role might toxic foods play in our skyrocketing disease rates?

Below are 10 American foods that are banned elsewhere.

#1:  Farm-Raised Salmon

Farm-raised fish is usually fed an unnatural diet of genetically engineered (GE) grains, antibiotics and chemicals unsafe for humans. To mask the resulting grayish flesh, they’re given toxic and potentially eyesight-damaging synthetic astaxanthin.

To determine wild from farm-raised salmon (sold in most restaurants), wild sockeye gets its red color from natural astaxanthin and carotenoids. The white “fat strips” are thin, meaning it’s lean. Pale pink fish and wide fat marks are a sign of farmed salmon.

Avoid “Atlantic Salmon.” Look for “Alaskan” or “sockeye,” which is illegal to farm and has very high astaxanthin concentrations.

Where it’s banned: Australia and New Zealand

#2:  Genetically Engineered Papaya

Most Hawaiian papaya is genetically engineered to be ringspot virus-resistant. But research shows animals fed GE foods like corn and soy suffer intestinal damage, multiple-organ damage, massive tumors, birth defects, premature death and/or nearly complete sterility by the third generation. Dangers to humans are unknown.

Where it’s banned: The European Union

#3:  Ractopamine-Tainted Meat

About 45 percent of US pigs, 30 percent of cattle and an unknown percentage of turkeys are plumped with the asthma drug ractopamine before slaughter. Up to 20 percent of ractopamine is still there when you buy it.

Since 1998, more than 1,700 US pork lovers have been “poisoned” this way. For this very health threat, ractopamine-laced meats are banned in 160 different countries! Russia issued a ban on US meat imports, effective February 11, 2013, until it’s certified ractopamine-free. In animals, it’s linked to reducedreproductive function, increased mastitis and increased death. It damages the human cardiovascular system and may cause hyperactivity, chromosomal abnormalities and behavioral changes. Currently, US meats aren’t even tested for it.

Where it’s banned: 160 countries across Europe, Russia, mainland China and Republic of China (Taiwan).

#4:  Flame Retardant Drinks

Mountain Dew and other drinks in the US contain the synthetic chemical brominated vegetable oil (BVO), originally patented as a flame retardant.

BVO bioaccumulates in human tissue and breast milk; animal studies report reproductive and behavioral problems. Bromine alters the central nervous and endocrine systems and promotes iodine deficiency, causing skin rashes, acne, loss of appetite, fatigue and cardiac arrhythmias. The featured article explains:

“The FDA has flip-flopped on BVO’s safety, originally classifying it as ‘generally recognized as safe,’ but reversing that call, now defining it as an ‘interim food additive,’ a category reserved for possibly questionable substances used in food.”

Where it’s banned: Europe and Japan

#5:  Processed Foods and Artificial Food Dyes

More than 3,000 preservatives, flavorings and colors are added to US foods, many of which are banned in other countries. The featured article noted:

“Boxed Mac & Cheese, cheddar flavored crackers, Jell-O and many kids’ cereals contain red 40, yellow 5, yellow 6 and/or blue 2 … (which) can cause behavioral problems as well as cancer, birth defects and other health problems in laboratory animals. Red 40 and yellow 6 are also suspected of causing an allergy-like hypersensitivity reaction in children. The Center for Science in the Public Interest reports that some dyes are also “contaminated with known carcinogens.”

In countries where these food dyes are banned, companies like Kraft employ natural colorants like paprika extract and beetroot.

Where it’s banned: Norway and Austria. Britain advised companies against using food dyes by the end of 2009. The European Union requires a warning notice on most foods containing dyes.

#6:  Arsenic-Laced Chicken

Arsenic-based drugs are approved in US-produced animal feed because they cause animals to grow quicker and meats products to look pinker and “fresher.” The FDA says arsenic-based drugs are safe safe because they contain organic arsenic … But organic arsenic can turn into inorganic arsenic, run through contaminated manure and leach into drinking water.

The European Union has never approved using arsenic in animal feed; US environmental groups have sued the FDA to remove them.

Where it’s banned: The European Union

#7:  Bread with Potassium Bromate

Bread, hamburger and hotdog buns are “enriched” with potassium bromate, or bromide, linked to kidney and nervous system damage, thyroid problems, gastrointestinal discomfort and cancer.

While commercial baking companies claim it renders dough more tolerable to bread hooks, Pepperidge Farm and others use only unbromated flour without experiencing “structural problems.”

Where it’s banned: Canada, China and the EU

#8:  Olestra/Olean

Olestra, or Olean, created by Procter & Gamble, is a calorie- and cholesterol-free fat substitute in fat-free snacks like chips and french fries. Three years ago, Time Magazine named it one of the worst 50 inventions ever. MSN noted:

“Not only did a 2011 study from Purdue University conclude rats fed potato chips made with Olean gained weight … several reports of adverse intestinal reactions to the fake fat include diarrhea, cramps and leaky bowels. And because it interferes  with the absorption of fat soluble vitamins such as A, D, E and K, the FDA requires these vitamins be added to any product made with Olean or olestra.”

Where it’s banned: The UK and Canada

#9:  Preservatives BHA and BHT

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are common preservatives in foods like cereal, nut mixes, chewing gum, butter spread, meat and beer. The National Toxicology Program’s 2011 Report on Carcinogens says BHA may trigger allergic reactions and hyperactivity and “is reasonably anticipated to be a human carcinogen.”

Where it’s banned: Both are banned in parts of the European Union and Japan; the UK doesn’t allow BHA in infant foods.

#10:  Milk and Dairy Products Made with rBGH

Recombinant bovine growth hormone (rBGH), a synthetic version of natural bovine hormone is injected into cows to increase milk production. Monsanto developed it from genetically engineered E. coli bacteria, marketed as “Posilac.”

But it’s banned in at least 30 other nations. Why? It converts normal tissue cells into cancerous ones, increasing colorectal, prostate and breast cancer risks. Among other diseases, injected cows suffer exorbitant rates of mastitis, contaminating milk with pus and antibiotics.

In 1997, two Fox-affiliate investigative journalists, Jane Akre and Steve Wilson attempted to expose thedangers of rBGH, but lawyers for Monsanto – a major advertiser with the Florida network – sent letters promising “dire consequences” if the story aired.

In 1999, the United Nations Safety Agency ruled unanimously not to endorse rBGH milk, resulting in an international ban on US milk.

The Cancer Prevention Coalition, trying for years to affect a dairy industry ban of rBGH, resubmitting apetition to FDA Commissioner Margaret Hamburg in January 2010, but the FDA sticks to its false position that rBGH-treated milk is no different than milk from untreated cows.

Action: Look for products labeled “rBGH-free” or “No rBGH.”

Where it’s banned: Australia, New Zealand, Israel, EU and Canada

Take Control of Your Health with REAL Food

If you value your health, avoid foods containing harmful ingredients and ditch processed foods entirely – even if they are permitted in the US.  Opt for fresh whole foods, organic, grass-fed/pasture-raised beef and poultry, dairy products and eggs.

from:    http://oracletalk.com/10-foods-sold-u-s-banned-elsewhere/

Who is Behind the Codex Alimentarius?

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Front Groups Exposed—50 Industry Groups Form a New Alliance to Manipulate Public Opinion About Junk Food, GMOs, and Harmful Additives

May 29, 2013

By Dr. Mercola

  • The United Nations established the Codex Alimentarius Commission in 1962. Usually referred to as “Codex,” it consists of approximately 170 member countries that set food guidelines and standards for the world.
  • Over the years, Codex has been embroiled in controversy for a number of reasons, but now our investigations show that Monsanto―one of the world’s largest producers of genetically-modified seeds―is behind a significant number of front groups that control Codex policy.
  • Most recently, more than 50 industry trade groups formed a new alliance called Alliance to Feed the Future. These groups represent multi-national food, biotech, and chemical companies that generate hundreds of billions of dollars-worth of revenue each year
  • Alliance to Feed the Future claims its purpose is to “balance the public dialogue” on modern agriculture and large-scale food production and technology. Or, in other words, they aim to become the go-to source for “real” information about the junk being sold as “food”
  • The Kellen Company is instrumental in creating and managing front groups for the processed food and chemical industries. These front groups are specifically created to mislead you about the product in question, protect industry profits, and influence regulatory agencies

 

If you think it’s tough sorting truth from industry propaganda and lies, get ready for even tougher times ahead. More than 50 front groups, working on behalf of food and biotechnology trade groups―Monsanto being the most prominent―have formed a new coalition called Alliance to Feed the Future.

The alliance, which is being coordinated by the International Food Information Council (IFIC), was created to “balance the public dialogue” on modern agriculture and large-scale food production and technology, i.e. this group will aim to become the go-to source for “real” information about the junk being sold as “food.”

The groups comprising this new alliance represent multi-national food companies, biotech industry, and chemical companies that generate hundreds of billions of dollars worth of revenue from food related sales every year.

On the upside, this alliance and many other industry-sponsored front groups masquerading as non-profits and consumer protection organizations are becoming increasingly exposed for what they really are, and I will point out several of them in this article.

Michele Simon, JD, MPH, policy consultant with Center for Food Safety recently published a report titled: Best Public Relations Money Can Buy: A Guide to Food Industry Front Groups1 also reveals how the food and agricultural industry hide behind friendly-sounding organizations aimed at fooling the public, policymakers and media alike.

Many Industry Front Groups Are Created to Dominate Codex Discussions

The Codex Alimentarius Commission, conceived by the United Nations in 1962, was birthed through a series of relationships between the World Health Organization (WHO), the Food and Agriculture Organization (FAO), the World Trade Organization (WTO) as well as the American FDA and USDA.

The Codex Alimentarius itself is a compilation of food standards, codes of practice and guidelines that specify all requirements related to foods, whether processed, semi-processed, genetically engineered, or raw.

Its purported purpose is to “protect consumers’ health, ensure fair business practices within the food trade, and eliminate international food trade barriers by standardizing food quality.”

There are a number of different working groups that meet regularly to establish food standards of every imaginable kind. For example, the Physical Working Group on Food Additives recently held meetings in Beijing, China. The 45th session of the Codex Committee on Food Additives (CCFA) ended on March 22.

On the agenda were discussions about aluminum-containing food additives. Are they safe or should they be eliminated from the worldwide Codex standards? The National Health Federation (NHF), the only health-freedom group allowed to speak at the meeting, dished out harsh criticism on the additives, calling for their removal. In a Facebook update, the NHF wrote:2

“The usual Codex suspects (the delegations of Australia, the United States and Canada) plus the trade organizations of the International Food Additives Council (IFAC) and the International Council of Grocery Manufacturers Associations (ICGMA) were the industry apologists for keeping aluminum in food additives.

In dishing out scorching criticism of aluminum’s proponents, NHF came under return fire from Australia, IFAC, and the Chairman.

IFAC – which does not seem to disclose any of its members… along with its sidekick ICGMA, cried out constantly that the ‘Industry’ just could not make it without aluminum food additives. Their members spraying equipment ‘might overheat and catch fire,’ IFAC lamented.

When NHF suggested that this was a not a genuine issue; that the industry could easily innovate its way out of this ‘problem’ and create non-overheating equipment, NHF was criticized by the Chairman for suggesting that IFAC might not be telling the truth.

By the end of the day, the success of the EU and NHF could be tallied by numerous uses of aluminum food additives that the Working Group will suggest be discontinued to the full Committee meeting… although there were also many food-additive uses that stayed in place (albeit usually at reduced levels), no thanks to the interventions of Australia, the U.S., Canada, IFAC, and ICGMA.”

Who’s Behind the International Food Additives Council (IFAC)?

to read more, go to:     http://articles.mercola.com/sites/articles/archive/2013/05/29/codex-front-groups.aspx?e_cid=20130529_DNL_art_1&utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20130529

Rethinking SELL BY/BEST BY Date

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Is Your Food Expired? Don’t Be So Quick to Toss It

September 30, 2013 |

Story at-a-glance

  • ‘Use by’ and ‘best by’ dates on food are only an indicator of peak freshness, not a measure of food safety
  • In many cases, foods are still safe to eat even after these dates have expired
  • Forty percent of the US food supply is thrown away uneaten every year because of expired food dates, even though the food is often still safe
  • ‘Sell by’ dates aren’t meant for consumer use at all; they’re intended to help retailers ensure proper product turnover
  • The greatest factor impacting whether your perishable food has spoiled isn’t total storage time but rather how much time it spends in the temperature ‘danger zone’ (between 40-120 degrees F)

By Dr. Mercola

Forty percent of the US food supply is thrown away uneaten every year because of expired food dates, but a new report from the Natural Resources Defense Council (NRDC) and Harvard suggests that most of that food is still safe to eat.1

Labels like ‘use by’ and ‘sell by’ on foods aren’t actually an indicator of food safety, as many believe them to be, and, the report found, more than 90 percent of Americans are throwing out food prematurely because of misunderstandings of what food dates actually mean. In short, many foods are still safe to eat even after they’re expired.

There is Only ONE National Regulation on Food Dating

While both the US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA) have the authority to regulate food dating, neither does, with the exception of infant formula (the only food product with a federally regulated date label, as the nutrients in the formula decline over time).

The rest of the food market has no such federal dating regulations, and the end result is a veritable free for all, with some states requiring food dates and establishing selling restrictions based on them and others not.

For instance, 20 states restrict stores from selling products after the use by dates while 30 do not. As the report highlights, are the people in the 20 more restrictive states better off? Most likely not …

Adding to the confusion, even when products are regulated, the rules vary by state and even then definitions are vague and provide little usefulness, if any. According to the report:

  • In Florida, all milk and milk products “shall be legibly labeled with their shelf-life date,” but shelf life date is never defined.
  • In California, milk is required to have a date that the processor decides is the date “to ensure quality, such product is normally removed from the shelf” but sale after that date is not restricted.
  • In Montana, milk must have a “sell by” date within 12 days of pasteurization, while Pennsylvania requires it within 17 days.
  • In New Hampshire, a “sell by date” is required for cream but not milk.
  • New York, Texas, and Wisconsin, among many other states, have no requirements for date labels on milk or dairy.

There is No Way for You to Know How a ‘Use By’ Date is Calculated

It’s not only what happens to products after a ‘use by’ or ‘best by’ date has been applied that’s confusing. Even the creation of the date itself is subject to incredible variance and, ultimately, is up to individual product manufacturers to determine.

Again, while most assume such dates are used as a means for food safety, most manufacturers view them as a tool to protect their product’s reputation. They want you to consume their product at its peak freshness and flavor, which means many set food dates conservatively.

Yet, the food is many times still safe to eat after the date expires, often with minimal, if any, changes in taste or texture. Even the methods used by manufacturers to set food dates vary. The report explained:

“Some use lab tests, others use literature values, and yet others use product turnover rates or consumer taste testing … In consumer testing, some manufacturers will allow for a level of change in quality over time before setting a date limit, whereas others set them more conservatively

… Thus, while open dating appears on the surface to be an objective exercise, consumer preferences and brand protection impact the way most of these dates are determined. In most cases, consumers have no way of knowing how a “sell by” or “use by” date has been defined or calculated, and the method of calculation may vary widely by product type, manufacturer and geography.”

So a package of cheese or a box of crackers may have different ‘use by’ dates simply depending on which brand you choose, or where they’re purchased.

Food Dates Do Little to Protect You

The researchers concluded that food dates generally lead to good food getting thrown away, and may at the same time prompt you to eat a food that’s actually spoiled because of ‘undue faith in date labels.’

to read more, go to:    http://articles.mercola.com/sites/articles/archive/2013/09/30/food-expiration.aspx?e_cid=20130930Z1_DNL_art_2&utm_source=dnl&utm_medium=email&utm_content=art2&utm_campaign=20130930Z1

Food Irradiation Safety

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food

Harmful if swallowed – The dangers of food irradiation

Sunday, September 01, 2013 by: Nate Curtis

(NaturalNews) Food irradiation was implemented to eradicate potentially harmful substances that pose health risks to consumers. The Food and Drug Administration (FDA) has long ago approved irradiation for products including meats, fruits and vegetables. While eliminating dangerous bacteria sounds like a step in the right direction, the research behind food irradiation is highly flawed.

Irradiation wipes out good bacteria as well as the harmful kinds. Good bacteria found in foods curb the growth of dangerous bacteria and produce an odor that indicates spoilage. There is also a chance that the bacteria that survive the irradiation process can mutate and become radiation-resistant, which would make the entire process ineffective and potentially lead to the formation of bacteria that is also resistant to antibiotics.

“Radiation is a carcinogen, mutagen and teratogen,” Dr. Geraldine Dettman, a Brown University safety officer, points out. “At doses of 100,000 rads on fruits and vegetables, the cells of the fruits and vegetables will be killed, and most insect larvae will be destroyed, but fungi, bacteria and viruses growing on the fruit and vegetables will not be killed . . . They will be mutated, possibly leading to more virulent contaminants.”

It alters the content of food

The nutritional content of irradiated foods is seriously compromised. Irradiation can destroy between 5 percent and 80 percent of vitamins and nutrients found in a variety of foods including essential vitamins A, B complex, C, E, and K. For example, irradiated eggs lose 80 percent of vitamin A and orange juice loses 48 percent of beta-carotene.

Irradiation not only reduces the food’s nutritional content, but also changes its flavor, texture and odor. For example, turkey and pork can become bright red while beef can turn from red into a shade of green or brown. Numerous studies show that irradiated foods are inferior in taste, texture, and smell to non-irradiated foods.

It has not been proven to be safe

Scientific studies that were used to legalize irradiation used old scientific methods and were not extensive. In fact, the study of how irradiated foods affect the human body lasted for only 15 weeks before it was discontinued and irradiated foods were deemed safe for human consumption. There is no research available to determine the long-term effects of eating irradiated foods. Furthermore the research used to approve irradiation did not fulfill current scientific protocols required by federal law.

Dr. Gayle Eversole states, “Food irradiation exposes food to the equivalent of 30 million chest X-rays. Irradiation creates new chemicals in foods called radiolytic products. Some of these products are known cancer-causing substances….No one knows the long term impact of eating unknown quantities of these damaged foods. Studies on animals fed irradiated foods have shown increased tumors, reproductive failures and kidney damage. Chromosomal abnormalities occurred in children from India who were fed freshly irradiated wheat.”

Irradiation is ineffective

Irradiation kills the majority of bacteria that cause food borne illnesses but does not eradicate other waste that can contaminate meat and other foods due to unsanitary conditions in slaughterhouses and processing plants. It does not eliminate contaminants such as urine, feces and vomit. It also doesn’t destroy the virus that causes Mad Cow disease.

Being aware of the dangers of food irradiation will help you avoid foods that can be potentially harmful to your body. Irradiated foods are required to be labeled with a symbol resembling an encircled leafy plant. Remember to always double check the food you buy, question its origins and read the labels carefully.

Know What You Are Eating

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Michael F. Jacobson

Executive Director, Center for Science in the Public Interest

Ending Food Ignorance: Education Is Too Important to Leave to Big Food

Would you be surprised to know that there is a highly-sophisticated, multi-billion-dollar campaign underway designed to teach your children about food? There is. In fact, experts agree that this campaign is wildly successful. Unfortunately, the massive instructional campaign to which I refer is the $2 billion effort by the food industry to teach children and teens to want candy, sugar drinks, sugary cereals, and other highly-processed junk foods. Mostly, these lessons are delivered through your television set. Increasingly though, these messages reach kids through mobile devices, so-called “advergames” on the web, and shockingly, even junk-food marketing within the four walls of their classrooms.

When one-third of American kids are overweight or obese, and are on track to have shorter lives than their parents, it’s clear that food education is too important to leave to Big Food. That’s why Jamie Oliver’s Food Foundation and the organizers behind Food Day (Oct. 24) are collaborating on a new national initiative to put food education in every school.

Parents would be outraged if their children in elementary school didn’t learn that two plus two is four, or couldn’t identify the Niña, the Pinta, and the Santa Maria. Yet, as Oliver demonstrated in 2010, some American school kids cannot identify tomatoes, beets, or cauliflower, or might mistake an eggplant for a pear! Yet thanks to Big Food’s marketing muscle, junk food brands like McDonald’s, Coca-Cola, and Chuck E. Cheese’s are as firmly implanted in kids’ developing brains as the names of the three ships that sailed the ocean blue in 1492.

The anti-hunger group Feeding America estimates that elementary school students receive just 3.4 hours of nutrition education — actual education and not marketing — each year. Fewer than 25 percent of high school students take any family and consumer science classes, formerly known as home economics, and those classes are often the first to go when school budgets are trimmed. And parents have to shoulder some of the blame, when, in all too many harried households, “cooking” actually means “microwaving” or otherwise heating some well-preserved, factory-extruded, combination of flour, fat, salt, sugar, dyes, and other chemicals.

But just as we expect our schools to do the heavy lifting when it comes to teaching geography, algebra, physical education, and history, we should expect schools to teach children about food — where it comes from and how it affects our bodies and our health. Where it’s been done well, we know it works. First of all, most kids find that cooking is fun. The more children cook and prepare fresh recipes from scratch, the more likely they are to appreciate healthier and varied ingredients and develop a skill that will serve them well throughout their lives. The more children learn about food and nutrition, the more likely they are to eat fruits, vegetables, and other healthful foods. And the real-world experience of Alice Waters’ edible schoolyards show that the more that children plant and harvest fresh fruits and vegetables, they more motivated they’ll be to eat them.

We call on policymakers at all levels of government, starting with local school boards, mayors, and governors and then on up to members of Congress and to the famous nutrition advocates living at 1600 Pennsylvania Avenue, to put food education back in every school. We can’t raise another generation of kids that can’t tell tomatoes from potatoes, or for whom cooking means pressing the “start” button on the microwave. Let’s make sure every kid advances to the next grade with a handful of age-appropriate recipes under their belt, with some healthful sandwiches and salads learned in elementary school, more advanced soups and pastas in middle school, and healthy and wholesome entrees in high school. Let’s envision the financial windfall taxpayers should reap when we begin to make a serious dent in rates of childhood overweight and obesity. And let’s put food education back in schools because we value our children and their prospects for long, healthy, and happy lives.

It will be many years, if ever, before America’s real food educators have the same financial resources as America’s junk-food manufacturers. But we shouldn’t leave the critical task of teaching nutrition to the food industry any more than we’d leave teaching science to the Flat Earth Society.

For more by Michael F. Jacobson, click here.

from:    http://www.huffingtonpost.com/michael-f-jacobson/food-education_b_3552273.html

Arsenic in Your Chicken?

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The Arsenic in Your Chicken

By Chris Hunt | |

While industrial livestock production involves a remarkably wide array of bad practices, a few manage to extend beyond mere imprudence into the realm of Total Insanity. For instance, the reckless abuse of antibiotics for growth promotion. Or the construction of uncovered multimillion-gallon cesspools for storing livestock manure in residential areas. Or, of course, feeding arsenic to animals raised for food.

Today, researchers at the Johns Hopkins Center for a Livable Future published a study in the scientific journal Environmental Health Perspectives that provided further evidence of the risks associated with the use of arsenicals in animal agriculture. Just in case anyone still needed convincing (Ahem! FDA, Pfizer and industrial chicken magnates). The study, which involved analysis of chicken breast samples purchased at grocery stores in 10 cities across the US, revealed that chickens likely raised with arsenic-based drugs yield meat that has higher levels of inorganic arsenic, a known carcinogen that has also been associated with cardiovascular disease, type 2 diabetes, cognitive deficits and adverse pregnancy outcomes.

Why would anyone feed arsenic to chickens?

While you and I might associate arsenic only with the plotlines of old who-done-it novels in which affluent elderly gentlemen are slowly poisoned by long-suffering caretakers or disgruntled relatives, its use by industrial chicken producers is anything but fiction. Back in the 1940s, producers started using arsenicals to promote growth, treat disease and improve meat pigmentation. The practice eventually became standard; according to industry estimates, by 2010, 88% of all chickens raised for human consumption in the US were given the arsenic-based drug roxarsone. (And – fun fact – we raise about 9 billion chickens for meat every year.)

Although pharmaceutical giant Pfizer voluntarily pulled roxarsone from the US market in 2011, it can still sell the drug abroad – and other than the sort of basic commitment to social responsibility that big players in the industrial livestock sector love to advertise yet incessantly avoid, there’s nothing stopping Pfizer from reintroducing roxarsone to the US market (i.e., the FDA hasn’t actually banned its use). Moreover, Pfizer still sells nitarsone, another arsenical drug similar to roxarsone.

What happens to the arsenic fed to chickens?

Turns out that when you feed arsenical drugs to livestock, the arsenic doesn’t just magically disappear. Instead, trace amounts of arsenic fed to chicken are excreted in their manure – and when hundreds of thousands of chickens are raised on a factory farm year after year, the arsenic can accumulate pretty quickly, eventually contaminating soil, groundwater and surface waters.

But not all the arsenic is excreted in manure; some portion also ends up in the poultry meat that US consumers eat every day. The newly published CLF study is the first to quantify concentrations of specific forms of arsenic (most notably inorganic arsenic) within chicken meat, and the first to directly compare arsenic concentrations in meat samples from birds likely raised with arsenical drugs to samples from chickens raised without these drugs.

The results

The researchers tested samples of three types of chicken breast: organic (which means the meat came from birds that were required to be raised without arsenical drugs), antibiotic-free (which means the birds were raised without antibiotics, but not necessarily without arsenicals) and conventional (which, given the high rate of arsenical use when the study was conducted between December 2010 and June 2011, means the birds likely received arsenical drugs). The researchers also contacted the various poultry producers to determine whether they had established policies to prohibit arsenical use, and divided the samples accordingly.

A few highlights from the analysis:

  • Conventional samples had higher inorganic arsenic levels than antibiotic-free and organic samples.
  • In meat samples containing roxarsone, levels of inorganic arsenic were four times higher than levels in organic chicken, and two to three times greater than the safety standard for inorganic arsenic in foods proposed in a 2011 FDA Center for Veterinary Medicine study. (Note that the FDA retracted this recommendation shortly afterward.)
  • 70 percent of samples from conventional producers without policies prohibiting arsenical use had inorganic arsenic levels that exceeded the aforementioned FDA safety standard.
  • The researchers had the foresight to preemptively reject any ridiculous “if-you-cook-chicken-to-the -recommended-temperature-arsenic-will-disappear” argument from industrial poultry apologists by cutting each sample of chicken in half, cooking one half and testing both the cooked and raw samples. Unsurprisingly, cooking didn’t eliminate the arsenic. But somewhat alarmingly for poultry consumers who prefer not to eat raw meat, cooked chicken samples had higher levels of inorganic arsenic than their uncooked counterparts.
  • Using a model for cancer risk developed by the EPA, the researchers estimated that based on the levels of inorganic arsenic discovered in the study, industry-wide use of arsenical drugs could cause an average of 124 cancers per year.

Good science to shift bad policy?

The levels of inorganic arsenic discovered in chicken are cause for concern, especially since many of us are already exposed to the carcinogen through additional dietery and environmental paths (for instance, see Consumer Reports’ 2012 report about arsenic in rice). But unlike these other sources of exposure, which typically result from natural arsenic deposits, industry or residual contamination from the days of widespread arsenical pesticide use, as noted in the study, “arsenical poultry drugs are deliberately administered to animals intended for human consumption. Consequently, exposures resulting from use of these drugs are far more controllable than exposures from environmental sources.”

The authors of the study concluded their analysis in the reserved, impartial tone characteristic of practiced scientists, stating, “Our findings suggest that eliminating the use of arsenic-based drugs in food animal production could reduce the burden of arsenic-related disease in the US population.” Since I’m not writing for a peer-reviewed science journal, I’ll allow myself to be a little less diplomatic in my own summary: this study provides further evidence that continued use of arsenicals in food animal production poses an entirely unnecessary threat to public health. While the practice might boost the profits earned by poultry giants and the manufacturers who supply them with arsenical drugs, it’s imprudent and irresponsible. As such, the FDA has no legitimate justification for its ongoing failure to prohibit arsenicals from food animal production.

© 2013 GRACE Communications Foundation

 from:    http://www.gracelinks.org/blog/2561/the-arsenic-in-your-chicken

Regrowing Foods From Kitchen Scraps

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6 Foods That’ll Re-Grow from Kitchen Scraps

15th October 2012

By Andy Whiteley

Co- Founder of Wake Up World

Looking for a healthy way to get more from your garden? Like to know your food is free of the pesticides and other nasties that are often sprayed on commercial crops? Re-growing food from your kitchen scraps is a good way to do it!

There’s nothing like eating your own home- grown vegies, and there are heaps of different foods that will re- grow from the scrap pieces that you’d normally throw out or put into your compost bin.

It’s fun. And very simple … if you know how to do it.

Just remember … the quality of the “parent” vegetable scrap will help to determine the quality of the re-growth. So, wherever possible, I recommend buying local organic produce, so you know your re-grown plants are fresh, healthy and free of chemical and genetic meddling.

Leeks, Scallions, Spring Onions and Fennel

You can either use the white root end of a vegetable that you have already cut, or buy a handful of new vegetables to use specifically for growing.

Simply place the white root end in a glass jar with a little water, and leave it in a sunny position. I keep mine in the kitchen window. The green leafy part of the plant will continue to shoot. When it’s time to cook, just snip off what you need from the green growth and leave the white root end in water to keep growing. Freshen up the water each week or so, and you’ll never have to buy them again.

Lemongrass

Lemongrass grows just like any other grass. To propagate it, place the root end (after you’ve cut the rest off) in a glass jar with a little water, and leave it in a sunny position.

Within a week or so, new growth will start to appear. Transplant your lemongrass into a pot and leave it in a sunny outdoor position. You can harvest your lemongrass when the stalks reach around a foot tall – just cut off what you need and leave the plant to keep growing.

Celery, Bok Choi, Romaine Lettuce & Cabbage

Similar to leeks, these vegetables will re-grow from the white root end. Cut the stalks off as you normally would, and place the root end in a shallow bowl of water – enough to cover the roots but not the top of your cutting. Place it in a sunny window position, occasionally spraying your cutting with water to keep the top moist.

After a few days, you should start to see roots and new leaves appear. After a week or so, transplant it into soil with just the leaves showing above the level of the soil. The plant will continue to grow, and within a few weeks it will sprout a whole new head.

Alternatively you can plant your cutting directly into soil (without starting the process in water) but you will need to keep the soil very moist for the first week until the new shoots start to appear. 

Ginger

Ginger is very easy to re-grow. Simply plant a spare piece of ginger rhizome (the thick knobbly bit you cook with) in potting soil with the newest (ie. smallest) buds facing upward. Ginger enjoys filtered, not direct, sunlight in a warm moist environment.

Before long it will start to grow new shoots and roots. Once the plant is established and you’re ready to harvest, pull up the whole plant, roots and all. Remove a piece of the rhizome, and re-plant it to repeat the process.

Ginger also makes a very attractive house-plant, so if you don’t use a lot of ginger in your cooking you can still enjoy the lovely plant between harvests.

Potatoes

Re-growing potatoes is a great way to avoid waste, as you can re-grow potatoes from any old potato that has ‘eyes’ growing on it. Pick a potato that has robust eyes, and cut it into pieces around 2 inches square, ensuring each piece has at least one or two eyes. Leave the cut pieces to sit at room temperature for a day or two, which allows the cut areas to dry and callous over. This prevents the potato piece from rotting after you plant it, ensuring that the new shoots get the maximum nutrition from each potato piece.

Potato plants enjoy a high-nutrient environment, so it is best to turn compost through your soil before you plant them. Plant your potato pieces around 8 inches deep with the eye facing upward, and cover it with around 4 inches of soil, leaving the other 4 inches empty. As your plant begins to grow and more roots appear, add more soil. If your plant really takes off, mound more soil around the base of the plant to help support its growth.

Garlic

You can re-grow a plant from just a single clove – just plant it, root-end down, in a warm position with plenty of direct sunlight. The garlic will root itself and produce new shoots. Once established, cut back the shoots and the plant will put all its energy into producing a tasty big garlic bulb. And like ginger, you can repeat the process with your new bulb.

Onions

Onions are one of the easiest vegetables to propagate. Just cut off the root end of your onion, leaving a ½ inch of onion on the roots. Place it in a sunny position in your garden and cover the top with soil. Ensure the soil is kept moist. Onions prefer a warm sunny environment, so if you live in a colder climate, keep them in pots and move them indoors during frostier months.

As you use your home-grown onions, keep re-planting the root ends you cut off, and you’ll never need to buy onions again.

Sweet Potatoes

When planted, sweet potato will produce eye-shoots much like a potato. Bury all or part of a sweet potato under a thin layer of soil in a moist sunny location. New shoots will start to appear through the soil in a week or so. Once the shoots reach around four inches in height, remove them and re-plant them, allowing about 12 inches space between each plant. It will take around 4 months for your sweet potatoes to be ready. In the meantime, keep an eye out for slugs… they love sweet potatoes.

To propagate sweet potatoes, it is essential to use an organic source since most commercial growers spray their sweet potatoes to prevent them from shooting.

Mushroom

Mushrooms can be propagated from cuttings, but they’re one of the more difficult vegies to re-grow. They enjoy warm humidity and nutrient-rich soil, but have to compete with other fungus for survival in that environment. Although it is not their preferred climate, cooler environments give mushrooms a better chance of winning the race against other fungi.

Prepare a mix of soil and compost in a pot (not in the ground) so your re-growth is portable and you can control the temperature of your mushroom. I have found most success with a warm filtered light during the day and a cool temperature at night. Just remove the head of the mushroom and plant the stalk in the soil, leaving just the top exposed. In the right conditions, the base will grow a whole new head. (In my experience, you’ll know fairly quickly if your mushroom has taken to the soil as it will either start to grow or start to rot in the first few days).

Pineapple

To re-grow pineapples, you need to remove the green leafy piece at the top and ensure that no fruit remains attached. Either hold the crown firmly by the leaves and twist the stalk out, or you can cut the top off the pineapple and remove the remaining fruit flesh with a knife (otherwise it will rot after planting and may kill your plant). Carefully slice small, horizontal sections from the bottom of the crown until you see root buds (the small circles on the flat base of the stalk). Remove the bottom few layers of leaves leaving about an inch base at the bottom of the stalk.

Plant your pineapple crown in a warm and well drained environment. Water your plant regularly at first, reducing to weekly watering once the plant is established. You will see growth in the first few months but it will take around 2-3 years before you are eating your own home-grown pineapples.

And one for the kids….. ‘Pet’ Carrot Tops!!

I call this a ‘pet’ because the plant that re-grows from planting a carrot top will NOT produce edible carrots, only a new carrot plant. The vegetable itself is a taproot which can’t re-grow once it has been removed from the plant. But it makes an attractive flowering plant for the kitchen, and they’re easy and lots of fun to grow…. for kids of all ages!

Cut the top off your carrot, leaving about an inch of vegetable at the root. Stick toothpicks into the sides of the carrot stump and balance it in a glass or jar. Fill the glass with water so that the level reaches the bottom of the cutting. Leave the glass in filtered, not direct, sunlight and ensure water is topped up to keep the bottom of your cutting wet. You’ll see roots sprout in a few days, and you can transplant your ‘pet’ carrot into soil after a week or so.

Your success re-growing lovely fresh vegies from scrap may vary, depending on your climate, the season, soil quality and sunlight available in your home or garden. And some vegies just propagate easier than others do. In my experience, a bit of trial and error is required, so don’t be afraid to do some experimenting. Get your hands dirty. It’s lots of fun! And there’s nothing like eating your own home-grown vegies.

from:    http://wakeup-world.com/2012/10/15/16-foods-thatll-re-grow-from-kitchen-scraps/