Tag Archives: nutrients

“Animal Free” Fake Milk — What!!!

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New Untested Synthetic Milk Containing Toxic Ingredients Is Set to Hit the Market

January 14, 2024 Maryam Henein 1

Bored Cow is introducing a new “animal free” fake milk made from whey protein called “ProFerm”. It is made with sunflower oil which is an inflammatory seed oil that may be genetically modified. The label does not specify whether the whey protein was produced through the genetic engineering of yeast. Also, the main input for fermentation is sugar — and they’re using high fructose corn syrup, which is also a GMO product. There are 69 important nutrients present in natural milk, most of which are completely absent in synbio milk. The Bored Cow samples that were analyzed contained an agricultural fungicide. Synthetic milk has never before been consumed by humans and has not undergone safety testing by the US Food and Drug Administration (FDA)!

No antibiotics, no hormones. Just dairy. A new completely lactose-free dairy. Dairy without the cows? 

Um, how does that work?   

The fake milk, sold by Bored Cow, uses a wannabe whey protein  –   “microflora” called “ProFerm” made by their partner Perfect Day, “a consumer biology company on a mission to create a kinder, greener tomorrow by developing new ways to make the foods you love today — starting in the dairy aisle.”

They claim their product is a new kind of “animal-free” milk alternative “made with real milk protein from fermentation.”

Health Research Institute (HRI), a nonprofit independent lab based in Fairfield, Iowa examined multiple samples of Bored Cow’s “original” flavor milk using mass spectrometry to test the claim that the synthetic protein it contained was the same as real milk protein. HRI compared these results to samples of natural milk from grass-fed cows.

Their testing revealed 92 unknown molecules — and a fungicide — in “synthetic”  milk protein used by more than a dozen food brands sold in common grocery chains. 

The ingredients listed for Bored Cow’s “original” flavor are:

“Water, animal-free whey protein (from fermentation), sunflower oil, sugar, less than 1% of vitamin A, vitamin B12 (cyanocobalamin), vitamin D2, riboflavin, citrus fiber, salt, dipotassium phosphate, acacia, gellan gum, mixed tocopherols (antioxidant), calcium potassium phosphate citrate, natural flavor.”

This is a stew made with sorcery and mostly crap, starting with the sunflower oil which is an inflammatory seed oil that may be genetically modified as well. Meanwhile, the label does not specify whether the whey protein was produced through the genetic engineering of yeast. Also, the main input for fermentation is sugar — and they’re using high fructose corn syrup, which is also a GMO product. It’s all gross and phony.

Aside from the host of unknown compounds, synthetic milk lacked many important micronutrients found in natural milk such as an omega-3 fatty acid, vitamin E, and some B vitamins. Additionally, forms of carnitine that are “really important for energy metabolism” were either missing or only present in trace amounts in the synbio product.

“There were 69 important nutrients present in natural milk, most of which were completely absent in synbio milk. A few were present in small or trace amounts,” according to HRI’s Chief Scientist and CEO John Fagan, Ph.D. Fagan — a molecular biologist and former cancer researcher at the National Institutes of Health — has been a worldwide pioneer in testing genetically modified organisms (GMOs).

Additionally, only eight compounds were identifiable. The rest were “uncharacterized” by scientific literature.

“The 92 unknown molecules we found have never been studied by scientists. So we don’t know whether they’re safe or dangerous, whether they are nutrients or toxins,” added Fagan.

Fagan found it concerning that the Bored Cow samples also contained an agricultural fungicide called Benthiavalicarb-isopropyl.

“I think the reason this fungicide is present is because they added it to the fermentation process to inhibit the growth of fungi that could contaminate the production system,” he said, “So the things that we see here are not really good for us, let me put it that way.”

HCI’s official report has not been published yet.

But suffice to say, these results contradict Perfect Day’s claim that its product — used by Bored Cow — is “identical to what cows make.”

Claiming the proteins are “molecularly identical to those produced by cows” is a lie.

Synthetic milk has never before been consumed by humans and has not undergone safety testing by the U.S. Food and Drug Administration (FDA).

Milk from Moo to You

This slogan is no longer applicable.

Perfect Day claims ProFerm does not contain GMOs. The industry calls it ‘precision fermentation’ rather than ‘genetic engineering.’  Unlike plant-based alternatives like almond milk or soy milk, this stuff supposedly “tastes and performs the same way as real milk when used as an ingredient.”

Trix is for kids.

Perfect Day’s website doesn’t even use the word “GMOs” to explain its production process, instead, they describe “how [they] teach microflora to create sustainable protein.”

Some call this DoubleSpeak.

‘Microflora’ is a nice term for GMO yeast.

“Synbio” — short for “synthetic biology” — is a method that uses genetic engineering to modify microorganisms like yeast, algae, or bacteria to produce novel products.

Looks like they are avoiding the negative connotations of Frankenstein faux food.

“The biotechnology industry is marketing this method as ‘precision fermentation’ because it exploits a natural process … but it’s actually a form of genetic engineering,” states the Non-GMO Project.

Read full article here…

from:    https://needtoknow.news/2024/01/new-synthetic-milk-riddled-with-gmos-is-set-to-hit-the-market/

Soak those Beans…..

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Why You Should Soak Your Grains, Beans, Nuts and Seeds

Soaking Nuts18th October 2012

Guest Writer for Wake Up World

The prevailing nutritional wisdom nowadays is that whole grains and foods made from whole grains are better for you than anything made with refined white flour. But really, this is only a half-truth.What this mainstream nutritional dogma fails to take into account is that unless grains (along with beans, nuts and seeds) are properly prepared, these “healthy” foods can actually wreak havoc on your health.

Grains, beans, nuts and seeds have long been staples in traditional diets throughout the world for a simple reason: They can be stored for relatively long periods of time without going bad. This is because they are essentially all seeds. Each individual seed contains all of the nutrients and enzymes needed to produce a living plant, but remains dormant until the conditions for germination are just right.

What prevents seeds from becoming plants is something called phytic acid, a compound that inhibits phytase, an enzyme involved in the germination process. Phytic acid not only keeps seeds from sprouting — it also helps to protect them from predators. Its enzyme-inhibiting activity blocks digestive enzymes so that seeds stay intact as they pass through the digestive system of animals that eat them.

Phytic acid is considered an anti-nutrient because it binds to minerals like magnesium, calcium, zinc, copper and iron in the intestines, blocking their absorption and carrying them out of the body. Ruminants (cattle, bison, sheep, deer, etc.) are the only animals that possess phytase, which allows them to digest the phytic acid found in the cereal grasses they eat. In humans, consuming high levels of phytic acid — which often happens as part of a “healthy high-fiber diet”— can lead to digestive distress, mineral deficiencies and a whole host of associated maladies. Research has linked phytic acid consumption to anemia, bone loss, tooth decay, depression, compromised immunity and inflammation.

So how can we safely consume phytic acid-containing foods? It’s pretty simple — start the germination process by soaking (or sprouting) them. Soaking grains, beans, nuts and seeds unlocks theirs “life force” and activates phytase, which starts to break down phytic acid, while also freeing up vitamins, minerals and amino acids, making these nutrients more bioavailable. Fermenting grains (think sourdough bread) is another way to reduce phytic acid by essentially “pre-digesting” it.

Unfortunately, the vast majority of commercially available “whole grain” products are made with improperly prepared grains, which is something of a tragedy, considering that most people equate “whole grain” with “healthy.” In the case of someone struggling with digestive problems, for example, a traditionally fermented sourdough bread made with refined white flour is probably a better choice than the whole wheat bread sitting on a store shelf with “high-fiber” and “heart-healthy” claims all over the label.

Cooking alone is not enough to adequately reduce phytic acid content, a fact that our ancestors were well aware of. According to Sally Fallon, co-founder of the Weston A. Price Foundation and author of Nourishing Traditions, “our ancestors and virtually all pre-industrialized people only ate grains that were soaked or fermented.”

In general, the best way to significantly reduce the phytic acid content of grains and legumes is to soak them in a slightly acidic liquid for 12-24 hours and then to cook them. Nuts and seeds contain less phytic acid than grains and beans, and also contain delicate oils that can be damaged by heat, so simply soaking them for 2-12 hours is ideal. Your “slightly acidic liquid” could consist of buttermilk (soured milk) or spring or filtered water with 1 tablespoon of an acidic medium added for each cup. Ideally this acidic medium would be unpasteurized apple cider vinegar or lemon juice.

This beautiful chart (click to view full size) is a helpful quick guide to the ideal soaking and sprouting times for various grains, beans, nuts and seeds. To learn more about traditional methods of soaking, fermenting and cooking grains, I highly recommend reading Nourishing Traditions.

Soaking and Sprouting Times for Grains, Beans, Nuts and Seeds

About the Author

Mina is a natural health enthusiast, avid yoga practitioner and health freedom advocate. She has a passion for discovering and sharing strategies for achieving optimal health and longevity, and has spent the last eight years working in the natural health industry. In addition to researching health and nutrition, writing about the latest happenings in the natural health world and practicing yoga, she enjoys spending time in nature, meditating and making superfood smoothies.

from:    http://wakeup-world.com/2012/10/18/why-you-should-soak-your-grains-beans-nuts-and-seeds/