tag:blogger.com,1999:blog-27444561218571203412024-03-05T22:03:50.847-08:00THE FOOD FREEDOM REVOLUTION: Taking Back Control Of Our HealthThe Politics of Food, Real Nutrition,Freeze Drying, Healthy Recipes,Organic Gardening,Herbs,Foraging....and MoreUnknownnoreply@blogger.comBlogger116125tag:blogger.com,1999:blog-2744456121857120341.post-16693017729735238492020-08-31T09:18:00.003-07:002020-08-31T11:24:32.321-07:00A New Amazing Way To Preserve Your Garden Produce<h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmttmk-IUHEcM21BVPAJFDCUUpRb-CCYgGmwPvPw-rkFgXWYhfAuGZmwwJMHAsMepLcvUZujsQo8bjI-yCF0sogSMu5pxHBwwyVqevTYrLy25wU1VbEGD6o2fMS9dZiCFtovZpj6i4fyQ/s2048/fullsizeoutput_6f2d.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1887" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmttmk-IUHEcM21BVPAJFDCUUpRb-CCYgGmwPvPw-rkFgXWYhfAuGZmwwJMHAsMepLcvUZujsQo8bjI-yCF0sogSMu5pxHBwwyVqevTYrLy25wU1VbEGD6o2fMS9dZiCFtovZpj6i4fyQ/s640/fullsizeoutput_6f2d.jpeg" width="640" /></a></div><br /> </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;">For many years canning, freezing, dehydrating, smoking and fermenting have been effective ways of preserving food .....freezing being the most recent and best preserver of nutrients...until now that is! The process of Freeze Drying is the new kid on the block and can preserve food for much longer periods of time than the older methods.</span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> Commercially prepared freeze dried food can last up to 30 years retaining most of it's nutrition, color and flavor, as long as it is stored properly. Home freeze dried foods, stored in mylar bags with oxygen absorbers, are said to last up to 25 years. <br /></span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><h4 style="text-align: left;"><i><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXphIPbs9AW6OcGeM-ceEK_L8zFtgVmpa0vKQsbJkAExno_zfe2nu2y3UMX0CM96BZfCxIU493JLPzDvg3qjd5t9vqtdOdKqACZCD5QPTU5LBs8wDmXi1f7PFnj7lAgWlFjJr-K3gQOs/s2048/fullsizeoutput_6f33.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXphIPbs9AW6OcGeM-ceEK_L8zFtgVmpa0vKQsbJkAExno_zfe2nu2y3UMX0CM96BZfCxIU493JLPzDvg3qjd5t9vqtdOdKqACZCD5QPTU5LBs8wDmXi1f7PFnj7lAgWlFjJr-K3gQOs/w410-h273/fullsizeoutput_6f33.jpeg" width="410" /></a></div></span></i></h4></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;">There are a growing number of companies that sell food already freeze dried and sell them for convenience and emergency storage. I started out by buying the commercial products which are often very good and amazingly shelf stable for years... but it can get quite expensive. </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;">After a couple of years of using this commercial freeze dried food I thought about my fairly large garden and how having my own freeze dryer at home would be very practical. We decided to buy the<a href="http://affiliates.harvestright.com/835.html"> medium size freeze dryer </a>and so far I am not sorry that we did.</span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;">If you are interested in preserving food while saving freezer space and retaining the most nutrition and flavor over any other preservation method, freeze drying your food is something you may want to consider. Buying bulk foods on sale, supporting local farmers, or stocking up with your own garden produce and then freeze drying it is very practical, especially considering that we may have future food shortages. </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;">A centralized food system is not a good idea. Just one glitch in the system can cause a disastrous outcome. Our ancestors always stocked up for obvious reasons. To be somewhat self sufficient helps to allay fear during pandemics, trucking strikes, food shortages, weather disasters, job loss, etc.</span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;">The types of food that can be freeze dried at home are almost endless....and it is so much fun experimenting. You can freeze dry meats, dairy (even ice cream), eggs, vegetables, fruit, and whole meals and desserts. You can also freeze dry herbs but I find that dehydrating the herbs is more efficient.</span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;">Some of the foods I have freeze dried so far are my garden spinach, squash chips, yogurt, peaches, pineapple, frozen mixed berries, blueberries, chicken, turkey, chopped tomatoes, string beans, sliced roast beef, and different types of shredded cheese.</span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> I have yet to freeze dry whole meals, however, I am on a FB freeze drying group where people talk about freeze drying left over lasagna, chili, soup, taco filling, scalloped potatoes, and chicken fettuccine....and lots more. There is a little bit of a learning curve but joining freeze drying groups is very helpful so one can avoid certain mistakes and share fun ideas. Here are just a couple of photos featuring the foods I have preserved by freeze drying.</span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWct-DHiivTHBHIiUGWz8LKcrQmn5_6Vj75LUz22nvmZaViSrmSydbsREcn8KHhaUKRHLD_4C4GS_eKmnxqcfrLP0kZv17o8Ruvii5TQsXR-kO-52CAliRBj38wCtNNTluOOPZSs5NNg/s2048/fullsizeoutput_6f43.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWct-DHiivTHBHIiUGWz8LKcrQmn5_6Vj75LUz22nvmZaViSrmSydbsREcn8KHhaUKRHLD_4C4GS_eKmnxqcfrLP0kZv17o8Ruvii5TQsXR-kO-52CAliRBj38wCtNNTluOOPZSs5NNg/s640/fullsizeoutput_6f43.jpeg" width="640" /></a></div><span style="color: #8e7cc3;">String Beans and Chopped Tomatoes From The Garden</span><br /><div class="separator" style="clear: both; text-align: center;"><span style="color: #a64d79;">These Are The Mylar Bags With Added Oxygen Absorbers That I Store The Freeze Dried Food In</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrr70lNTXwOm2hRxyN9v3On0a-hFZdBOGf81iRoMLW-jkVXOTbaB1IYocUNant1_xnwM0oNHh2W23MOhDXboYMdJtEWIHo1MDWg3p3HMm9IpcFgspHx0P-n1-KM_cHEFzlt0hLTumhds/s2048/IMG_3776.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrr70lNTXwOm2hRxyN9v3On0a-hFZdBOGf81iRoMLW-jkVXOTbaB1IYocUNant1_xnwM0oNHh2W23MOhDXboYMdJtEWIHo1MDWg3p3HMm9IpcFgspHx0P-n1-KM_cHEFzlt0hLTumhds/s640/IMG_3776.JPG" width="640" /></a></div><span style="color: #8e7cc3;">Large Bags of Frozen Blueberries and Mixed Veggies From Costco</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFl_zieb3eZ2Kmr-07N7wtf311sejsYqH7BbFxz6vXHgzIZdgRaJM5fi7g2KOC8hQa8AMZsJ5mjrEvkwCZlGM6FMDWNtDyu_fQYJoFdcsJ8ScNjZ7yR_OGAvspmZAK08paCg3jo7n9dco/s2048/fullsizeoutput_6ffd.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFl_zieb3eZ2Kmr-07N7wtf311sejsYqH7BbFxz6vXHgzIZdgRaJM5fi7g2KOC8hQa8AMZsJ5mjrEvkwCZlGM6FMDWNtDyu_fQYJoFdcsJ8ScNjZ7yR_OGAvspmZAK08paCg3jo7n9dco/s640/fullsizeoutput_6ffd.jpeg" /></a></div><span style="color: #8e7cc3;">Cooked New Zealand Spinach From the Garden and Peaches From A Local Orchard</span><span style="color: #800180;"></span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;">If you notice in the photos above, the food retains its shape and color, unlike dehydrated food. Buying a freeze dryer is not the cheapest way to preserve food but I am finding our machine to be a very good investment. Just knowing that if the power goes out, much of my stored food will be safe for a long time...up to 25 years.</span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> </span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> This method of preservation frees up freezer space and allows you to choose the quality of your food and the ingredients that make up your freeze dried meals. It's amazing how most foods, when rehydrated taste just as fresh as when they were fresh! Many of the foods such as flavored yogurt bites, fruits and cheeses, flavored veggie chips, etc are delicious as snacks in their freeze dried state. As I experiment with more foods I will share what works great and what doesn't.</span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"><a href="http://affiliates.harvestright.com/835.html">Learn More About Harvestright Freeze Dryers Here</a><br /></span></span></i></h4><h4 style="text-align: left;"><i><span style="font-size: large;"><span style="color: #800180;"> <br /></span></span></i></h4>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-59028587152904418932018-01-12T05:33:00.003-08:002020-09-08T06:19:31.152-07:00Is Freeze Dried Food Just For Astronauts?<div dir="ltr" style="text-align: left;" trbidi="on">
As I've grown older I have realized what a bad idea a centralized food system is. Everything is so intertwined that one glitch in the system can bring everything to a screeching halt.There is an encouraging trend towards buying locally but let's not allow more and more regulations and taxes to creep in on this forward effort. If more people grew a large portion of their own food and then bought from neighbors what they could not grow, we would save on the pollution of transportation, we would know how our food was produced, and we would all be healthier as a result.<br />
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Being concerned over our droughts, floods, hurricanes, wildfires, and just the overall fragility of the food system pushed me to look for food storage solutions that would make our family's access to food more secure. I have a couple of freezers and I dehydrate some garden produce but the frozen food is only helpful if we have electricity and the dehydrated food doesn't have as long of a shelf life as I would like. Freeze dried food seemed like the perfect answer to me. It is now considered to be the cutting edge technology in food preservation. The process of freeze drying allows food to ripen on the vine or tree (which concentrates flavor and nutrients) and then is quickly flash frozen on site and then shipped to a plant where they immediately freeze dry the food items. This process locks in almost all of the nutrients and concentrates the flavor. In fact freeze drying preserves the most nutrients and flavor of any other preservation method.<br />
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Several companies state that the shelf life of their food is 25 to 30 years if stored under the proper conditions. I like thinking of having a freeze dried pantry....as food insurance. Not only is it a secure feeling to have a storage pantry with a long shelf life but the foods are extremely convenient and delicious. When refreshed or re-hydrated, many people cannot tell the difference between fresh and freeze dried. Some of the food items , such as fruit, corn, etc...can be eaten right out of the can.<br />
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I am also concerned about future increases in food prices and the probability of an increase in chemicals used in growing and genetically modified foods. While we absolutely need to work towards a more natural food system, at the same time I feel it is wise to become more familiar with freeze dried foods and the many many ways they can be incorporated into our every day lives. I am finding that as I store some of these foods, I am discovering how convenient and fun it is trying different recipes using freeze dried foods. For example....making a chicken salad is as easy as placing the freeze dried grapes, chicken, celery, onions, and mild chili peppers into a bowl with some water to refresh for 15 minutes or so. If there is any liquid left you just strain it off, add the mayo and seasoning ....and you are done!. Here is a photo I took of the chicken salad I made with all freeze dried ingredients (except the mayo)....and it was yummy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw99LM10hoQ87cS_6mcRynvqcu5Yd9vkMspXWpR3E01AXLYLzlks6VXV5-zIwwaYkPVVVkyLIxtCfc2bIlbIz4Nd92YrhT3BX2qXC6G5IcDxnkwqpS3ZmIjyyG8OM-TjhskleLcxGFhQc/s1600/IMG_6252.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw99LM10hoQ87cS_6mcRynvqcu5Yd9vkMspXWpR3E01AXLYLzlks6VXV5-zIwwaYkPVVVkyLIxtCfc2bIlbIz4Nd92YrhT3BX2qXC6G5IcDxnkwqpS3ZmIjyyG8OM-TjhskleLcxGFhQc/s640/IMG_6252.JPG" width="480" /></a></div>
Putting together a pre-packaged freeze dried meal below<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuihkDTWwwRL6TvFF_OdH-15EvBbE-mk9JC7c5xfDxAnEqamzOESclcALs4iBwOV0j5lZgOoTcxGe3aU-FzTD7ry8BvxFBajmpCAmbuPa6ISDNSpREbcy31KXOi1VzLNg1LKefGZkbaE/s1600/IMG_6256.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuihkDTWwwRL6TvFF_OdH-15EvBbE-mk9JC7c5xfDxAnEqamzOESclcALs4iBwOV0j5lZgOoTcxGe3aU-FzTD7ry8BvxFBajmpCAmbuPa6ISDNSpREbcy31KXOi1VzLNg1LKefGZkbaE/s640/IMG_6256.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Vv3hsfGKw0SZR3b7AH0667kvLrl8E_JrMXXCAPmW9XtVz4R_-kUYqjK4Fj8o7XlOKiYVRlAn2-F5_Ss696GHqsONgmBsyHqwELzrP04gAjsJSS706XHCmzxbfBY7lzSL3vx0Sevhhfw/s1600/IMG_6257.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Vv3hsfGKw0SZR3b7AH0667kvLrl8E_JrMXXCAPmW9XtVz4R_-kUYqjK4Fj8o7XlOKiYVRlAn2-F5_Ss696GHqsONgmBsyHqwELzrP04gAjsJSS706XHCmzxbfBY7lzSL3vx0Sevhhfw/s640/IMG_6257.jpg" width="640" /></a></div>
Here are some scrambled eggs that I added freeze dried veggies and shredded cheese to. I threw all of the veggies and cheese together in some water for a few minutes, drained them, and then added them to the eggs before scrambling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3uBVupgqHUiJFcAFDFztlfW4-vhoNQ1FE1o1XcYpF4qyWPxjZ40F2FQqoju4utKpYR2Zg-ZqEf3Qyqn0bCQfW3XsJTeXfFwypHWYY_DLla8jSlN7WzfKmlfvjXbsGpTud-T07OwqskQ/s1600/IMG_6447.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3uBVupgqHUiJFcAFDFztlfW4-vhoNQ1FE1o1XcYpF4qyWPxjZ40F2FQqoju4utKpYR2Zg-ZqEf3Qyqn0bCQfW3XsJTeXfFwypHWYY_DLla8jSlN7WzfKmlfvjXbsGpTud-T07OwqskQ/s640/IMG_6447.JPG" width="480" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8pdEetMUYVyq0Uc9HVOavNYRjAcJ2UNG_lFCxB1tGbwusya7FJEP5J_2dRVX0Uhqq5YIlCiVELb1cXKhzazz-gAhvjcSS1t8TDruLMQ_r5Ov4IVfbrlxi5rfd3cknl_CV2tgfo2U7M8/s1600/DSC_0932.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1358" data-original-width="1600" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8pdEetMUYVyq0Uc9HVOavNYRjAcJ2UNG_lFCxB1tGbwusya7FJEP5J_2dRVX0Uhqq5YIlCiVELb1cXKhzazz-gAhvjcSS1t8TDruLMQ_r5Ov4IVfbrlxi5rfd3cknl_CV2tgfo2U7M8/s640/DSC_0932.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With Soups and stews no need to rehydrate ahead of time!</td><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
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Fruits and veggies hold their shape and don't shrivel up like dehydrated food. The photos below show peas before and after re-hydration.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOD-UNiBGqG-oXs3RphlX0VPEnkSgqfQxkUrherMll8jzgbNC28U2Me9L6rzouUTpzter2RuvhSqati9ZN8QMIk-fX85SLp6LXSruYdfpXK_9EcoQ5wS_k16eZcY8Sk7yOGKgVbTPYJM/s1600/IMG_6219.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOD-UNiBGqG-oXs3RphlX0VPEnkSgqfQxkUrherMll8jzgbNC28U2Me9L6rzouUTpzter2RuvhSqati9ZN8QMIk-fX85SLp6LXSruYdfpXK_9EcoQ5wS_k16eZcY8Sk7yOGKgVbTPYJM/s640/IMG_6219.jpg" width="640" /></a></div>
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Freeze dried food retains 97% of it's nutrients and much of it lasts from 25 to 30 years under a stable range of temperatures. <br /></div><script Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-28740576892042378232015-07-30T06:10:00.000-07:002015-07-30T06:11:53.731-07:00Should You Eat Grains?<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<u id="yui_3_16_0_1_1438251882683_9006"><span id="yui_3_16_0_1_1438251882683_9005" style="font-size: 18px;"><b id="yui_3_16_0_1_1438251882683_9004">Art of Gluten-Free Sourdough Baking</b></span><b>:</b></u><br />
<span id="yui_3_16_0_1_1438251882683_9012" style="font-size: 16px;"><b id="yui_3_16_0_1_1438251882683_9011">Grains or Not?</b></span><br />
<b>By Sharon Kane</b><br />
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Currently in our culture, an extraordinary number of people have
digestive disorders and challenges, some involving gluten sensitivity.
There are now two well known diets recommending the elimination of
grains: The GAPS diet and the Paleo diet.<br />
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The GAPS diet recommends removing all grains from the diet for a period
of time in order to let the digestive system rest and heal. They believe
that this protocol will heal people of the gluten sensitivity, allowing
them to eventually tolerate gluten products after they heal. Many
people have embraced the Paleo diet which also suggests removing grains
from the diet and theorizes that humans are not meant to eat grains.<br />
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If you are focused on healthy eating and are trying to heal your body
from digestive issues you have probably heard of these diets. For those
of us that seem to heal slowly or barely at all, we are always looking
for the next food or supplement or diet or practitioner that might help
us turn things around. It can be grueling.<br />
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I have heard from people that have made progress on the GAPS diet. They
will often turn to my book and gluten-free breads as a stepping stone
before they reintroduce gluten breads. I have also heard from people
that didn't do well on the diet. They were always hungry or their issues
simply did not resolve. Some lost an alarming amount of weight and felt
like they were starving.<br />
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I don't know too many people who practice the Paleo diet although a dear
friend of mine has embraced it as a last resort after going through
years of tests and different practitioners. She finally was diagnosed
with intestinal parasites. Her practitioners are trying to strengthen
her body to prepare for the parasite treatment. After many years, her
health is finally improving on this diet! Removing the grains has really
worked for her although she said she had to get used to the feeling of
never feeling full after a meal. The Paleo diet eliminates all grains,
gluten-free or otherwise, as well as legumes.<br />
<br />
It could be very easy to fall prey to cultural pressure to go
grain-free. As I get older, I need less grain at meals. Is it because
I'm healing and utilize and assimilate my food better? Is it because I
should be grain-free? Is it because humans need less calories as we get
older? Is it because my blood type is a grain-eating blood type?
(remember the blood type diet?)<br />
<br />
As a child, I had blood sugar fluctuations. As an adult, I was diagnosed
with Hashimoto's Thyroid disease, the symptoms of which, mimic
hypoglycemia. We now know that these symptoms are linked to gluten
sensitivity. Once, I tried going without grains which became a severe
blood sugar roller coaster. I simply could not function. Proponents of
those diets might say I'm grain-addicted but if grains makes me feel
healthy, strong and clear headed and going without them makes me a
nonfunctional mess, I don't see eating grains as an addiction or a
problem for me.<br />
<br />
Some people never need grains at a meal. Some people always need grains
at a meal. It seems that for me, grains are fuel...and I need them to
feel clear headed and stable. But not everyone seems to need them for
fuel.<br />
<br />
Those of us who are able to heal on a grain-free diet are fortunate that
they have found the next step that moves them towards optimal health.
Those of us that heal using other methods are also fortunate for the
same reasons, that we move on to the next level of health. That's what
it's all about. To get to the next level. And the next. And the
next...until we feel good again.<br />
<br />
People's bodies are different and people's histories are different.
People's bodies need different diets at different times in their lives.
No diet is right for everyone, no practitioner is right for everyone and
no food is right for everyone.<br />
<br />
Our generation has a host of new diseases that have baffled conventional
medicine. The answers are coming slowly and seem to have to do with
having access to clean food and water while minimizing medication and
environmental toxins.<br />
<br />
Grains or Not? The answer will always lie with how you and your children
react to grains or no grains. Your gut knows what it needs and will let
you know, if you pay close attention. If you are the parent of a small
child with food sensitivities, until your child can tell you how s/he
feels, you must trust your own instinct and observations over the many
strong messages out there.<br />
<br />
A mother of a young child asked my opinion about something I've heard a number of times:<br />
<b><i>"Fermentation will completely eliminate the gluten in wheat or rye bread." </i></b><br />
<br />
This woman's sister was pressuring her to give her gluten-sensitive
child sourdough wheat bread, saying it was safe and would not hurt her
since it was fermented. The mother was hesitant, given her child's other
anaphylactic allergies. This is where I began ranting. I apologized for
the rant but she said "Please, I really want you to tell me how you
feel about thisl". I ranted and railed for awhile and finally got to a
place of composure again whereupon I said:<br />
<br />
<b> </b>"Even if the tests say that fermentation
will completely neutralize gluten, the tests still don't speak to the
depth of the child's complicated medical history and stressed digestive
and immune systems. The tests test the gluten, not the patient. New
diseases cannot be resolved with blanket statements that worked in the
past, even if they fed people for millennia, like sourdough bread. And
you know how committed I am to the concept of sourdough bread!!<br />
<br />
I strongly believe in traditionally prepared foods as they dramatically
helped me to heal. But so did removing gluten from my diet. Together,
they helped me heal. Our current diseases are deeply complex. Our road
back to health can be equally complex since we have little information
about these diseases upon which to base healing treatments."<br />
<br />
New diseases, new theories, new treatments. Our bodies will let us know
what works for us. I support you to trust your gut and exercise control
over your body as well as your child's body. And keep the faith that you
will heal. It makes a big difference!<br />
<br />
<b>To learn about how to make healthy and delicious gluten free sourdough bread products check out <a href="http://www.glutenfreesourdough.com/?a_aid=54e2266e9c541">the author's website</a> . Besides video instructions and cookbooks, Sharon also has a great selection of already made gluten free sourdough breads. I ordered a few of her breads and her cookbook and was impressed at how digestible the breads were.... and tasty too...especially when toasted. I then decided to become an affiliate. I feel that Sharon offers an important service. As a society we need to go back to the healthy traditional ways of preparing foods. Our health is suffering due to our lack of connection to the earth and the food preparation techniques that have sustained humanity through the ages.</b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-30439382136971848692015-03-05T08:41:00.001-08:002015-03-06T05:45:06.339-08:00The Art Of Gluten Free Sourdough Baking<div dir="ltr" style="text-align: left;" trbidi="on">
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By Sharon A Kane<br />
Review By Marjorie Tietjen<br />
<br />
Being able to properly digest our food is one of the main factors which determines the state of our health. Some foods are easier to digest than others and how we prepare our food can make a huge difference in the availability and assimilation of the nutrients from our food. Proper preparation can also destroy toxins which are naturally present in many vegetables and grains. Traditionally our ancestors soaked, sprouted and/or fermented their fruits, beans, grains and vegetables...and sometimes even meat. <br />
<br />
Sharon Kane, the author of The Art Of Gluten Free Sourdough Baking, discovered through food sensitivity testing that she was intolerant to many foods, including gluten. Sharon loved baking sourdough breads but the gluten in the grains and some of the other ingredients in the breads were stressing her system and making her ill. She was advised to avoid these substances. This news of course was very disappointing. However, the author was not discouraged for long. She was determined to create sourdough breads free of many allergens, including eggs, gluten, and dairy so she could again enjoy the taste, comfort and health benefits of properly prepared grains. Sharon experimented for a year with different flours and starters...with many failures...before she finally created a bread that she thought had the properties she desired. The results of her fortitude and persistence has been greater health, several books on traditional food preparation, online instructional videos, and the Gluten Free Sourdough Company that sells the delicious gluten, egg, dairy, soy free products that she has created.<br />
<br />
I first bought the Kindle version of The Art Of Gluten Free Sourdough Baking but then decided it would be easier for me to have an actual hard copy to read and refer to....so it is the hard copy that I will be referring to in this review. First of all, to get people aware of the health properties and other positive qualities of the ancient process of sourdough baking...I will include the 6 benefits the author lists on the back of her book.<br />
<br />
1. High Digestibility<br />
<br />
2. Excellent Taste<br />
<br />
3. Nutrient Density<br />
<br />
4. Long Shelf life<br />
<br />
5. Economical<br />
<br />
6. Allergen Friendly<br />
<br />
I would also like to include a paragraph from page 21 of the book which describes why soaking and/or the fermenting of grains is so important.<br />
<br />
"Soaking foods mimics the early stages of a seed's germination cycle. A fully mature grain plant has plump grain seeds after a long and bounteous season. The grain seeds are essentially little packages of nutrients protected in a hard shell called a seed coat. The seed's mission in life is to reproduce and needs certain conditions to germinate. A grain seed left on the stalk of a spent plant, or on the ground, withstands extremes of temperature and moisture to allow its seed coat to soften and absorb water which facilitates germination. This process allows nutrients to become available to feed the newly germinated sprout until it has its first pair of true leaves and can make food through photosynthesis. When we soak grains before cooking or eating we mimic this process. The nutrients that would have fed the young sprout now become available to us after soaking."<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rJINcS07oSOgFc1N41-h5oX-Rv758xsfQwkKhwUHnfSmIYegA9ty0LCtDj7Dy-61ipSHIxCaAxMaGxU0RowUvdOdnX_b4geZKOvmBx6ejqV4Xz78u_cqNu2uJHKaziANCYq3tIlVDyI/s1600/DSC_0243.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rJINcS07oSOgFc1N41-h5oX-Rv758xsfQwkKhwUHnfSmIYegA9ty0LCtDj7Dy-61ipSHIxCaAxMaGxU0RowUvdOdnX_b4geZKOvmBx6ejqV4Xz78u_cqNu2uJHKaziANCYq3tIlVDyI/s1600/DSC_0243.jpg" height="320" width="229" /></a>The flours which are included in her recipes are teff, quinoa, corn, buckwheat, brown rice, and coconut. Sharon lists all the ingredients and equipment that you will need to succeed in gluten free sourdough baking. The author's instructions are very clear and detailed and she also includes photos which demonstrate the different steps and what the starters, batters and breads should look like. Sharon uses minimal sweeteners in her recipes and includes a conversion chart so a person can use the sweetener that best suits their needs. In the photo to the right you are shown what a bubbling starter looks like, what the bread looks like when it is rising and what the finished loaf should look like. This is very helpful in being able to gauge one's progress.<br />
<br />
Gluten free sourdough baking uses "starters" to help the bread to rise. The book carefully explains the different properties of the various starters and batters so that the baker knows what to look for. The author includes a section on grinding your own flour. On page 43 there is an important chart which shows the amounts of grain, the amounts of flour it will convert to when ground, and then how much starter that amount of flour will create.<br />
<br />
In the process of creating the gluten free starters the author noticed that her starters were going "bad" or becoming moldy. Through further research she learned that you can boost these starters with fermented beverages. Sharon tried using water kefir as a starter and that is when things began to turn around providing her with more successes. She refers to the water kefir starters as "boosted starters." Kombucha tea can also be used as a booster for starters or if you are not dairy sensitive you can use milk kefir or yogurt.<br />
<br />
Everyone has different food sensitivities. Sharon has been asked by others to create certain breads for people with specific allergies and as a result she has divided the recipes into sections. Two of these sections are rice based recipes and rice free recipes.<br />
<br />
Some of the delicious recipes included in the book are Pancakes, Banana Walnut Muffins, Cinnamon Raisin English Muffins, Cranberry Nut Muffins, Buckwheat Buns, Herb Sourdough Bread, Scallion Pepper Bread, Mock Rye Bread, Chia Onion Bread, Multigrain Carob Bread, Teff Carob Coconut Bread, Corn Bread, Dessert Breads, Quinoa 100 Bread ...and much more.<br />
<br />
<br />
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Sourdough gluten free breads are denser with a different "old world" texture and taste to them. I find this to be a positive difference. Sharon's breads are more hearty, nutrient dense, filling, and delicious than typical commercial fluff breads. On <a href="http://www.glutenfreesourdough.com/?a_aid=54e2266e9c541">Sharon's website</a> she has many baked items for sale, along with equipment, starter boosters, books and more. I have tried her English muffins, muffin tops, dessert breads and I actually tried one of her mixes as a first step in learning sourdough baking. I found the pumpernickel bread mix to be absolutely delicious! I put off making the bread from this mix because I thought I would fail. However, the whole process went very smoothly and the bread was a success! I was pretty impressed with the organization and directions of the mix itself but I was also pretty proud of myself because I actually succeeded in making sourdough bread! The next step for me will be trying one of the recipes in this book with my water kefir made from my new water kefir grains which I bought from Sharon. The author does not use baking powder, baking soda, or yeast in her recipes, preferring the most natural leavening method possible. Sharon advises people to toast the sourdough breads to get the best flavor and texture. When in a hurry I have eaten her breads untoasted but toasting does seem to improve texture and taste.<br />
<br />
The book includes sections on definitions, differences between the various flour starters, refrigerated starters versus starters grown on the counter, feeding your starter, different stages of a starter, a large recipe section with photos, how to make chia gel and what it is used for, how to make pizza dough, conversions, troubleshooting, and where to get ingredients and equipment. Sharon shares her experiences and how she has learned from her failures. I am finding the book to be very thorough, easy to read, and written in an enjoyable manner. Everything she does seems to be very organized and well thought out. I admire this quality because I am definitely not an organized person.<br />
<br />
Sharon has written this book to empower others to create healthy food in an economical manner. Too many people are experiencing sensitivities to gluten and other foods , which were once considered to be healthy. We desperately need to figure out the main causes of this predicament but in the meantime we must learn to prepare the foods that we can eat in a manner that releases the most nutrition possible. Our ancestors somehow knew that soaking, sprouting and fermenting not only preserved their foods but made them much more nutritious and digestible. I highly recommend this book to anyone who would like more control over their own health which offers less dependence on our failing medical system. To purchase Sharon's book and other products, check out her <a href="http://www.glutenfreesourdough.com/?a_aid=54e2266e9c541">website</a> . Through her persistent experimentation, she has come up with unique products that will help to improve our lives.<br />
<br /></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2744456121857120341.post-90179130720042554232015-02-26T05:30:00.001-08:002015-02-26T05:30:50.541-08:00Antioxidants In Food<div dir="ltr" style="text-align: left;" trbidi="on">
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By Beatrice Trum Hunter<br />
Food For Thought Column<br />
Consumers' Research Magazine<br />
1999<br />
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<br />
<br />
Antioxidants, naturally present in many foods, appear to benefit health overall. They are credited with preventing cell damage linked to the development of degenerative conditions such as coronary artery disease; atherosclerosis; cataracts; Alzheimer's, Lou Gehrig's, and Parkinson's diseases; and cancers. Antioxidants may promote immune system function, especially in elderly individuals, and retard the aging process. Antioxidants may reduce the susceptibility of undesirable low density lipoprotein (LDL) cholesterol to oxidation,which leads to plaque formation in the arteries. Antioxidants help prevent damage to the DNA in sperm, and thus prevent birth defects and childhood cancers.<br />
<br />
These favorable features of antioxidants have led to consumer interest in finding ways to increase dietary levels of them, and for food processors to fortify foods with them.<br />
<br />
Dietary antioxidants differ one from another, and their functions differ under various circumstances. They are not interchangeable because their mechanisms differ. As illustration, beta carotene, an antioxidant in carrots, does not act the same way as vitamin C, an antioxidant in oranges. However, some antioxidants work in tandem. Examples are vitamin E and selenium. Different antioxidants affect different sites. For instance, beta carotene protects against lung cancer; and vitamin C, against stomach cancer.<br />
<br />
Antioxidants combat the harmful effects of oxidation in the body, by blocking the free radical chain reactions that result in cell damage. Free radicals result from normal metabolic processes in which oxygen molecules lose electrons. This creates unstable molecules (the free radicals) that cause oxidative stress. The free radicals attack the body's healthy cells by attempting to find other electrons to stabilize them. This process causes damage to healthy cells unless they are protected by antioxidants.<br />
<br />
Currently, Recommended Dietary Allowances have been established for only three antioxidants: vitamins C and E, and selenium. A recent report by the Panel of Dietary Antioxidants and Related Compounds, released jointly by The Institute of Medicine (IOM) and the National Academy of Sciences (NAS), reviewed food components that demonstrate antioxidant effects, in order to establish levels for Dietary Reference Intake (DRI). Vitamin C and E, and selenium are being considered, and carotenoids have been added. These are considered "The Big Four."<br />
<br />
Vitamin C scavenges reactive oxygen and nitrogen species (both free radicals) and is very powerful in attacking substances that cause inflammation. Also, vitamin C helps in reacting with other antioxidants such as vitamin E and selenium, and regenerates them back into their natural antioxidant forms.<br />
<br />
Vitamin E may delay Alzheimer's disease, and protect against cancer. In diabetes, the increased oxidative stress may be related to a person's underlying metabolic abnormalities, and be relieved by the antioxidant quality of vitamin E.<br />
<br />
Selenium increases the protective effects of vitamin E. Among its antioxidant effects, it may protect against advanced prostate cancer.<br />
<br />
Beta carotene, from a family of carotenoids, acts as a scavenger against free radicals, and quenches singlet oxygen (a free radical).<br />
<br />
Numerous other antioxidants exist in basic foods. Among them are lutein and zeaxanthin. Their molecular structure is similar to beta carotene. At high concentrations, zeaxanthin is an oxygen quencher. Both lutein and zeaxanthin are found in high concentrations in the lens and retina of the eye, as well as in the liver and kidney. An abundant intake of foods containing these two antioxidants has been associated with lower levels of eye disease and lung cancer.<br />
<br />
Lycopenes, common in tomatoes, are the most efficient carotenoid quenchers of singlet oxygen. Polyphenols, found in most fruits and vegetables, show antioxidant behavior in tests. Lipoic acid, essential for energy metabolism, permeates cells readily, and may be an antioxidant. Combined with vitamin E, it enhances the antioxidant effect. Lipoic acid is present in spinach and in meat.<br />
<br />
Natural antioxidants have been identified in a variety of foods, including many fruits and vegetables; grains; garlic; honey; tea leaves; and coffee and cocoa beans. Also, they have been identified in many plants, such as burdock root, milk thistle, and ginkgo (Ginkgo biloba).<br />
<br />
Herbs and spices contain antioxidants. Many food processors now substitute essential oils from rosemary, oregano, and thyme for the formerly used synthetic antioxidants, to keep fat-containing foods from turning rancid. These substances have antimicrobial as well as antioxidant qualities, which may account for their effectiveness in preserving perishable meats in past centuries. Currently, some food processors use vitamin C and E to help keep meats fresh.<br />
<br />
The report from the IOM/NAS panel proposed a definition for dietary antioxidants, in order to characterize the properties of these compounds. The panel decided on three criteria: an antioxidant must be found in the human diet; data on the food component must exist in measurable quantities in reliable food consumption databases; and the substance must demonstrate that it decreases the adverse events of free radicals in humans.<br />
<br />
Much information is still lacking in identifying naturally occurring antioxidants in foods and their functions. This work will continue to evolve, and reinforce the truth that basic foods offer health benefits, not only from nutrients, but also from other constituents that we have only begun to acknowledge and investigate. <br />
<br />
YOU ASKED FOR IT: QUESTIONS AND ANSWERS<br />
<br />
Q. What fruits and vegetables show the most antioxidant activity?<br />
<br />
A. Antioxidant activity is measured in Oxygen Radical Absorbance Capacity (ORAC) in test tube experiments. ORAC is a measurement of the ability of foods to subdue oxygen free radicals. Combinations of nutrients in foods have greater protective than single ones.<br />
<br />
The highest ORAC in fruits (in descending order) are prunes, raisins, blueberries, blackberries, strawberries, and raspberries. Lower ORAC levels, but still beneficial are in plums, oranges, red grapes, and cherries. For vegetables, kale and spinach top the list, followed, in descending order, by Brussels sprouts, alfalfa sprouts, broccoli florets, beets, red bell peppers, onions, corn, and eggplant. <br />
<br />
<b>The
author, Beatrice Trum Hunter, MA, has written more than 30 books on
food and environmental issues, frequently before widespread public
awareness. She was food editor of Consumer's Research Magazine for more
than two decades. She is an honorary member of The Price Pottenger
Nutrition Foundation, as well as an honorary fellow of The
International Academy of Preventative Medicine and an honorary member
of The American Academy of Environmental Medicine. She has been the
recipient of many awards, including The Jonathan Forman Award of The
Society for Clinical Ecology, The New Hampshire Society for Preventative
Dentistry, and The Donnon Pepper Humanitarian Award. She can be
reached at 243 Falls Road, Deering, N.H. 03244</b><br />
<br />
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<br />
<b><span style="color: blue;">CHAGA MUSHROOM ( above) has been found to have one of the highest ORAC values and can be bought in bulk at Mountain Rose Herbs Below. I make a tea out of Chaga mushroom but I like to call it a coffee because with milk and honey it is a close match. Chaga has a flavor somewhat reminiscent of vanilla. I think its delicious. The same pieces of chaga can be reused several times. It has many health benefits. Check it out under Bulk Herbs and Spices. If you live in North America...in the northern regions, you may want to forage for it. It grows on birch trees. I found some in the wild in Vermont and was very excited about that.</span> </b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-22366923469151815272014-04-21T06:17:00.000-07:002014-04-21T06:17:48.584-07:00LEPTIN: A FAT REGULATOR IN THE BODY<div dir="ltr" style="text-align: left;" trbidi="on">
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A Fat Regulator In The Body<br />
By Beatrice Trum Hunter<br />
Consumers' Research Magazine 7/99<br />
<br />
Leptin, a hormone made by the body's fat cells, is thought to play a role in regulating body fat by acting as an appetite suppressor. Leptin was discovered only as recently as 1994. Researchers are trying to understand its underlying mechanisms. Apparently, leptin not only regulates fat, but seems to have additional roles as well.<br />
<br />
When leptin functions properly, it signals the body to stop eating by producing a feeling of fullness. High leptin levels in obese individuals may reflect malfunctioning of leptin.<br />
<br />
People with high leptin levels in the blood are more likely to have insulin resistance than those with lower levels.. Insulin resistance is a condition in which cells do not respond effectively to insulin's message to take up sugar from the bloodstream. People with insulin resistance are at greater risk of developing diabetes, high blood pressure, and low levels of beneficial high-density lipoprotein (HDL) cholesterol. These conditions can contribute to heart disease development.<br />
<br />
Cholesterol is a poor predictor of heart disease. Some people with normal - range blood cholesterol nevertheless have heart attacks. Measuring blood leptin levels might be a better marker for the potential risk of heart disease in people who show none of the traditional signs associated with this condition, including high blood cholesterol.<br />
<br />
Leptin may play a role in diseases associated with a fat abdomen, a feature common in aging. A person with an "apple" shaped body, with fat deposited mainly around the waist rather than on the thighs or hips, is at greater risk of insulin resistance and heart disease.<br />
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In rat studies, leptin enhanced insulin's effects significantly. Moderately obese animals, given an infusion of leptin for eight days, ate less and lost weight. The fat loss from their abdomens was greater than from other body parts.<br />
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Leptin may regulate weight in young children. Lactating women have lower concentrations of leptin in their milk than in their blood. The breast may not make or concentrate leptin, but passes leptin to the nursing infant from the mother's blood, indirectly through the milk. This finding suggests that the leptin delivered in breast milk may lead to some mechanism that regulates the child's weight later in life. If this is confirmed, it adds yet another benefit, among many, offered by breast milk but not available from feeding formulas.<br />
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In experiments with mice, injected leptin helped obese animals lose weight. Could this have similar effects in overweight humans? Leptin passes safety tests, and was injected into 70 obese adult volunteers in the Program of Obesity and Metabolism at Tufts University. All participants were on individually tailored weight- reduction diets that provided 500 kilocalories less than each person's basic daily energy needs. By the end of the first month, all participants lost weight. The amounts lost were proportionate to their leptin intake levels. Those injected with the highest leptin amounts lost an average of nearly 16 pounds each over 6 months. Some participants lost weight at all dose levels, but the amount lost was highly variable.<br />
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Leptin may play a role in adult onset type diabetes and in heart disease. A study of 74 healthy men showed that those with the highest leptin concentration in blood were at high risk of suffering from insulin resistance.<br />
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Leptin may play an immunologic role. A group of immune cells, known as helper T cells, have leptin receptors (surface proteins that allow a cell to respond to leptin). Leptin encourages helper T cells to secrete certain chemicals that guide the actions of the immune system. For example, they help ward off viruses, bacteria, and fungi. This finding may explain why malnourished people are so vulnerable to many infectious diseases. Malnourishment leads to extensive metabolic and hormonal changes in the body.<br />
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Currently, researchers are investigating leptin to learn whether it can prevent malnourished mice from suffering increased rates of infection. If results are positive, leptin could serve as an immune system booster for low birth weight babies who often experience a wasting syndrome.<br />
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By leptin's signaling malnutrition or starvation, the body knows when to shut down energy-expensive functions. For example, women with little body fat, such as marathon runners or ballet dancers, often stop menstruating. The body may have interpreted a leptin lack as a signal to avoid reproduction. Falling leptin concentrations in the blood may instruct the body to suspend temporarily the actions of the immune system.<br />
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Leptin has been found to play another role, in helping to maintain a balance between the blood supply and the fat tissue mass. Leptin may stimulate the growth of new blood vessels needed when fat increases in volume. Also leptin may spur the growth of endothelial cells that form blood vessels in the maturing egg and early embryo. Also it may spur wound healing. Leptin may be deployed by some cancer cells to recruit blood vessels. If any tumors are found to make leptin, this finding might serve as a useful tool to control tumor growth.<br />
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Commonly used weight-control measures such as diet and exercise, as well as drugs, may produce short-term success but not sustained weight loss. For most people, according to Gerald Bernstein, M.D., president of the American Diabetes Association, "weight loss is an ordeal that requires a truly punitive lifestyle that includes a remarkable reduction in calories." The discovery of leptin as fat regulator, as well as its other roles in the body, contributes fresh insights for long recognized problems.<br />
<br />
<b>The
author, Beatrice Trum Hunter, MA, has written more than 30 books on
food and environmental issues, frequently before widespread public
awareness. She was food editor of Consumer's Research Magazine for more
than two decades. She is an honorary member of The Price Pottenger
Nutrition Foundation, as well as an honorary fellow of The
International Academy of Preventative Medicine and an honorary member
of The American Academy of Environmental Medicine. She has been the
recipient of many awards, including The Jonathan Forman Award of The
Society for Clinical Ecology, The New Hampshire Society for Preventative
Dentistry, and The Donnon Pepper Humanitarian Award. She can be
reached at 243 Falls Road, Deering, N.H. 03244</b><br />
<b></b></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-6324216240121481772014-04-13T08:36:00.000-07:002014-04-13T08:36:13.869-07:00TRUE ENVIRONMENTALISM OR GLOBAL LAND GRAB<div dir="ltr" style="text-align: left;" trbidi="on">
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I think that the video above neatly and quickly summarizes what is really behind the "environmental movement/sustainability propaganda. While there are many earnest and sincere people out there who are concerned about the environment and doing good work to help protect it, those who are at the top of this movement are really more concerned about profit and control. Many are observing that our rapid fire weather disasters seem to occur in areas that are projected by the U.N Diversity Map to be rewilded. Rewilding means cordoning off large areas and corridors of the country and setting them aside as wildlife preserves....owned by the government or U.N. The people of course have to be moved out. The tactics being used to move them out are higher taxes and other fees to be paid to Govt/U.N.,possibly wildfires, supersonic tornadoes, floods, hurricanes, droughts, earthquakes, etc. In some circumstances , such as in Nevada, involving the Bundy Farm, environmental excuses are made. Weather warfare technology has become very advanced.<br />
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The following 2 map shows the future United Nations Biodiveristy plans for rewilding the United States. Notice the projected rewilding areas in Florida and then check out the 3rd image below this one and compare the two images of Florida. The third image is a Florida wildfire map . It looks like the wildfire map of Florida is similar to the projected rewilding map of Florida. New Age thought conveniently spouts that the end justifies the means. Well...I was always taught what I feel makes more sense...."An evil tree cannot bring forth good fruit" "By their fruits ye shall know them"<br />
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I think it will be interesting to observe whether there will be some sort of extreme weather conditions in the future in the area of Nevada where the Bundy Farm is...or whatever other methods may be employed to drive him out of business and off the land. We need our private farmers who care about the quality of the food they raise and the health and happiness of the animal. More individuals need to raise at least part of their own food. By systematically doing away with the small farmer in all areas of our country, the government/U.N is working against "sustainability" through many avenues. They are possibly creating artificial disasters which ruin the land and then blame it on Global Warming, factory farming of our food decreases the health of the land, the people and the animals, transporting food from isolated factory farms to areas of the United States is a very energy wasting practice. We are told that grazing animals are unsustainable but yet we let the buffalo roam. We need manure from the animals on a farm to rejuvenate the soil which in turn rejuvenates us.<br />
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We are being fed a bunch of malarkey concerning what is sustainable and what is not. Do you see them promoting individuals to raise what they can in their yards or are we sometimes punished or prevented from doing so due to zoning laws. Lawns create a waste of space ...especially when they are sprayed to keep away healthy nourishing plants/weeds that would otherwise grow there. I'm getting a bit off track here but I am trying to wind up this post by sharing with the true conservationists that most of us do care about the environment...especially on our private land. I believe we are being lied to as to the true purpose of rewilding and containing humans into stackem and packem human settlements. In order to be truly healthy in mind, body and spirit, humans need to interact wholesomely with the land....which supports them and nourishes them. We cannot do that if we are all cordoned off from nature and are only allowed to go visit it on weekends. Healthy natural environments and interacting with the land creates healthy people and healthy mindsets... who in turn want to take care of the land.<br />
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I believe that Kansas and Missouri and the other states which have been repeatedly hit by frankenstorm tornadoes, are being punished for not going along with Agenda 21. Each of these states had bills passed or bills are currently going through Congress which were/are for the purpose of separating them from Agenda 21. Look up each affected state name in conjunction with Agenda 21 and see if you don't find consistent connections.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-18933567795814752462014-01-12T06:00:00.000-08:002014-01-12T07:49:38.747-08:00PREVENT & TREAT COLDS & FLU WITH FIRE CIDER<div dir="ltr" style="text-align: left;" trbidi="on">
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The Flu and cold season is upon us and all we hear through the mainstream media...is...get your flu shot. And...."this year's flu strain is more dangerous than any other year." Or...the flu is very often deadly...and other scare mongering tactics. Peter Doshi, who once wrote an article for Harper's Magazine on how the CDC trains the media to use manipulative tactics to get the population to be vaccinated, also is concerned about the safety and effectiveness of the flu vaccine. Read about his concerns here <a href="http://freedomoutpost.com/2013/11/john-hopkins-scientist-peter-doshi-raises-serious-vaccine-questions/">http://freedomoutpost.com/2013/11/john-hopkins-scientist-peter-doshi-raises-serious-vaccine-questions/</a><br />
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A much safer and more natural way to strengthen and support your body's immune system, without mercury, traces of formaldehyde, animal pus...etc...is to take advantage of nature's effective and safe<br />
herbal/food pharmacy. Last year, while shopping in the health-food store, I came across a bottle of </div>
Fire Cider that was sitting in the flu and cold section. I asked the clerks if it was any good and I was told that several customers thought it really helped them and an employee had told her that she was getting sick with a cold, took several doses of the fire cider and the symptoms very quickly disappeared. I decided to try it and was totally impressed. I also aborted a cold in one day by using it. I loved the potent zingy taste and wanted to use it all the time but because it is fairly expensive , I began looking for a recipe so I could make my own. I found a video by Rosemary Gladstar that shows how she makes Fire Cider and I basically followed her directions. The video is included at the bottom of this post.<br />
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The photo at the top of the page features the ingredients I used in my fire cider which I made just the other day. In my previous batches I used cayenne pepper powder as Rosemary often does but this time I had hot peppers from my garden and thought I would try just using one red pepper chopped up as you can see in the photo below.<br />
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The list of ingredients that I used (you can experiment with other ingredients) is<br />
horseradish, garlic, fresh ginger, some onions, one red pepper. and natural unpasteurized vinegar with the mother bacteria. You chop all the ingredients fairly small as in the photo above, layer them in any order, leaving a few inches at the top of air space and then pour the vinegar over all to cover. After a few hours recheck the jar. If the ingredients absorbed some of the liquid just add a bit more vinegar to cover. The video below shows you what proportions might work for you. Let the recipe sit in a dark cuphoard for 6 to 8 weeks while the vinegar draws the healing properties out of the ingredients. Oh yes...and when your remedy is finished steeping, strain the liquid out of the ingredients into a jar where you will be storing it...and then add some raw honey to taste. I use it almost every day as a salad dressing. If I am exposed to someone who is sick or if I feel as if I am coming down with something... I will take a tablespoon in a half glass of water...several times during the day. In the two years since I have begun using this ...along with elderberry tincture....I have not experienced any colds or flu. See this article about the health benefits of elderberry, how to use it and where to buy it.<br />
<a href="http://foodfreedomrevolution.blogspot.com/2010/09/elder-berry-for-flu.html">http://foodfreedomrevolution.blogspot.com/2010/09/elder-berry-for-flu.html</a><br />
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Now I will go over the basic health benefits of each ingredient in the fire cider.<br />
1. Horseradish: a root with a sharp, hot and pungent flavor.....clears the sinuses! Horseradish belongs to the mustard family and has many healing properties. It is used as an ingredient in sauces, dips and dressings. It works well as an accompaniment to meat because it aids in digestion and is antiparasitic. Horseradish is also a potent antibiotic, an expectorant, cardiotonic, and increases appetite and stimulates the immune system. Some even claim it is an aphrodisiac . Horseradish is a very good preventative treatment for flu,colds, sinusitis, bronchitis and asthma.<br />
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2. Ginger: Famous for quelling inflammation and pain, boosts the immune system, powerful cancer remedy, improves digestion, helps headaches, nasal congestion, and nausea<br />
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3. Garlic: One of the most powerful herbal remedies. It reduces cholesterol, is an anti-fungal, antibacterial and antiviral. Garlic thins the blood so it helps to prevent blood clots. Garlic helps to prevent cancer and fights free radicals.<br />
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4. Onions: Are a potent source of quercitin which is a strong antioxidant. Quercitin thins the blood, fights asthma, lowers "bad" cholesterol, aids in treating hay fever, diabetes and infections. Onions help to detoxify the body.<br />
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5. Hot Peppers: The capsaicin in hot peppers helps to relieve pain and inflammation. Consuming hot peppers may reduce blood pressure.<br />
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6. Raw Honey: provides a natural source of energy, promotes restorative sleep, contains antioxidants, supports good bacteria in the digestive system, promotes healthy enzyme activity. Honey is anti-inflammatory and anti-bacterial. Slows aging due to its enzymatic functions and can actually regulate blood sugar.<br />
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The jar on the left shows all the chopped ingredients covered with unpasteurized apple cider vinegar. That is the state that you store it in for 4 to 6 weeks. Some people let it steep for only two weeks but I figure if I am going to go to all that work I want to make sure all the goodness is drawn out of the chopped ingredients. Every day or so it is a good idea to shake the bottle to make sure all ingredients are in contact with the vinegar. After one day I went to check my brewing fire cider and discovered a turquoise color at the bottom of the jar. This never happened before and my first thought was that the whole batch of fire cider must now be toxic. However, after a bit of research I found out that in some cases garlic when mixed with vinegar can sometimes form this harmless but bizarre color change. Here is a link explaining a bit about this mystery. <a href="http://hubpages.com/hub/Why-Does-Garlic-Turn-Blue-and-Is-Blue-Garlic-Safe-To-Eat">http://hubpages.com/hub/Why-Does-Garlic-Turn-Blue-and-Is-Blue-Garlic-Safe-To-Eat</a></div>
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The folk medicine book below, by Dr. Jarvis, shares his observations and research concerning the benefit of vinegar in preventing disease. Highly recommend. A very valuable book at an inexpensive price<br />
<a href="http://www.amazon.com/gp/product/044920880X/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=044920880X&linkCode=as2&tag=foodfreerevo-20">Folk Medicine: A New England Almanac of Natural Health Care From A Noted Vermont Country Doctor</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=foodfreerevo-20&l=as2&o=1&a=044920880X" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
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<iframe allowfullscreen="" frameborder="0" height="360" src="//www.youtube.com/embed/JU8U0bDmXks?feature=player_detailpage" width="640"></iframe></div>
The following book by Rosemary Gladstar offers many herbal tonics to keep a person healthy.</div>
<a href="http://www.amazon.com/gp/product/1603420789/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1603420789&linkCode=as2&tag=foodfreerevo-20">Rosemary Gladstar's Herbal Recipes for Vibrant Health: 175 Teas, Tonics, Oils, Salves, Tinctures, and Other Natural Remedies for the Entire Family</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=foodfreerevo-20&l=as2&o=1&a=1603420789" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
If you can't find Raw apple cider vinegar with the mother culture in it in you grocery or health-food store, you can get it here. </div>
<a href="http://www.amazon.com/gp/product/B001I7MVG0/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001I7MVG0&linkCode=as2&tag=foodfreerevo-20">Bragg Apple Cider Vinegar Organic Raw -- 32 fl oz</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=foodfreerevo-20&l=as2&o=1&a=B001I7MVG0" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
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So...I encourage you to try this simple flu and cold remedy (also helps prevent food poisoning as Dr. Jarvis talks about in his Folk Medicine book) that is cheap and easy to make.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-68882333600678292852013-11-27T08:49:00.001-08:002014-01-27T05:19:51.719-08:00Dehydrating: A Fun and Practical Way To Preserve and Store Food<div dir="ltr" style="text-align: left;" trbidi="on">
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Dehydrating foods is a fun, economical, and space saving way to store the bounty from your garden. In fact the whole process can be a bit addicting! Once you begin to dehydrate foods and realize the ease of re- hydrating or just plopping them into soups and stews, you will want to try your hand at many different types of food. If you don't have your own garden you can buy organic produce from local farmers.When there are good sales in the grocery store on fresh or frozen produce, many people take advantage of these deals. I bought bags of frozen peas on sale for a dollar a bag. 8 bags of peas turned into 2 jars of peas when dried. I don't have to find room for them in my freezer and if the power goes out, they are safe and sound. It takes a little bit of electricity to dry them but once they are dried you are able to store them for free.<br />
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The jar on the left in the photo above holds orangy yellow heirloom tomatoes that dried a pretty deeper shade of orange. Dried food , if it is going to be stored longer term, should be kept in a dark dry place. However, if you plan on using them within the year, they look beautiful stored on countertops and hutches....but out of direct light. The jar in the middle contains eggplant on the bottom and dried yellow squash near the top. And of course the jar on the right is filled with dried corn that was once fresh corn on the cob bought from a local farmer.The corn rehydrates well and tastes delicious with butter, salt and pepper! The corn, in particular, will last for years...especially if you pull out the air with either a <a href="http://www.amazon.com/gp/product/B0044XDA3S/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0044XDA3S&linkCode=as2&tag=foodfreerevo-20">FoodSaver V2244 Advanced Design Vacuum Sealer, Black</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=foodfreerevo-20&l=as2&o=1&a=B0044XDA3S" height="1" style="border: none !important; margin: 0px !important;" width="1" />
or oxygen absorbers <a href="http://www.amazon.com/gp/product/B0028AG8RO/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0028AG8RO&linkCode=as2&tag=foodfreerevo-20">Oxy-Sorb Oxygen Absorbers for Food Storage</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=foodfreerevo-20&l=as2&o=1&a=B0028AG8RO" height="1" style="border: none !important; margin: 0px !important;" width="1" />
....or some people use both. There are special attachments for drawing the air out of jars. Foods are most often dried in an oven or dehydrator but they can also be dried outside or even in the backseat of a car near the back window. Some people have made solar dryers. This is the dehydrator I like and use. </div>
<a href="http://www.amazon.com/gp/product/B004512HOM/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004512HOM&linkCode=as2&tag=foodfreerevo-20">Nesco-American Harvest FD-1010 1000 Watt Gardenmaster Dehydrator</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=foodfreerevo-20&l=as2&o=1&a=B004512HOM" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
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Some people prefer the Excalibur food dehydrator...something to do with even distribution of the hot air. However, the Excalibur only has a set number of trays. You cannot add more trays to the machine like you can with this Nesco dehydrator. The Nesco machine holds up to 30 trays. It has a fan that circulates the heat and it also has a temperature setting which the cheaper dehydrators don't have. The fan is moderately noisy but I just put it in another room where it won't bother anyone. The foods in the jars below...from left to right are Shiitaki mushrooms, peas and string beans. The mushrooms...in the photo.... I bought already dried from Mountain Rose Herbs but I have dried my own that are growing outside on logs. When I dried the mushrooms I did it outside because from what I have read about the mushrooms... they gain phenomenal amounts of Vitamin D by drying in the sun with the caps faced towards the sun.<br />
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Here are my carrots and peppers. Some veggies, such as string beans are best blanched first before drying while others such as green peppers can be dried raw.<br />
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It's also fun and practical to grow and dry your own herbs. When you grow and dry your own, it is much more economical, fresher, and you know exactly what kind of soil and fertilizer was used. Herbs are fairly easy to grow and have many health benefits. The photo below shows the sage I was drying this year. Aren't the purple flowers gorgeous against the green?<br />
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Some of the health benefits of sage are: sage boosts memory, it has antimicrobial properties including anti-fungal properties, sage helps with digestion and the herb is a powerful antioxidant. It tastes great added to food and makes a soothing tea, either by itself or in combination with other herbs.<br />
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Nettles are another superior herb/green for the health. I started a nettle patch ...oh...maybe three years ago now from just two little plants that a friend gave me from her patch. I now have enough to dry and last all winter. Nettles spread so if you plant them, put them in a spot where you can mow around them to keep them controlled. Imagine...a health-food weed! Nettles make a wonderful infusion/green drink that is basically free! The dried nettles can also be added to soups and stews...or even crumbled up fine into dishes like chili. They add great flavor and nourishment! Young nettles can be cooked from fresh nettles also...like spinach. But watch out...before they are dried or cooked they will sting! Wearing long sleeves, pants and gloves is a must when gathering nettles.<br />
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The seeds from Nettles (below) are also a very valuable part of the plant. They are collected at the end of the summer and set aside to dry. You don't need a dehydrator to dry them. Nettle seeds are extremely good for the adrenal glands.<br />
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My most exciting project for this year was finally having enough elderberries from our own 3 year old bush to dry enough for making a medicinal tincture and with two jars left over of dried elderberries to add to herbal teas. The first photo shows our three year old bush, the next photo shows the berries and the third photo shows the elderberries soaking in alcohol which becomes our winter flu prevention.<br />
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The herb I was drying in the photo below is lemon verbena. I cook it with rice and add it to my herbal teas. It is very easy to grow!<br />
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I just thought I would add a photo of dried calendula from my friends herb shop. The natural color is just so pretty and soothing.<br />
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I suppose late fall is not really the time of year to talk about drying food....but I started this article at the end of August and got sidetracked . You can still find various foods to dry at the grocery store and now you can start planning for what you might like to do next year! If your freezer is too full, try drying some of your frozen veggies and stick them on a shelf somewhere. I used my dried carrots the other day in a soup and I wouldn't have known the carrots had been dried first!<br />
There are many you tube videos on the subject of dehydrating. Check them out and join the fun! <br />
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If you can't wait to begin growing your own food to dehydrate.... Mountain Rose Herbs has all the herbs I have spoken of here and much much more.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-1395319774773130042013-11-07T05:50:00.000-08:002013-11-07T10:44:28.587-08:00LOW FAT HIGH CARB DIETS ARE DANGEROUS<div dir="ltr" style="text-align: left;" trbidi="on">
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The first question we need to ask is....what drives the nutrition advice taught to doctors and the public through the Department of Agriculture and other governmant agencies? Are nutritional guidelines determined out of our corporate government's concern and love for the masses or do these guidelines further the profit margin and other political goals? Are the movies, such as Forks Over Knives, unbiased and accurate or are they misrepresenting "studies" and conditioning the public to a diet that in the LONG RUN weakens the body?<br />
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For example.....the main idea pushed in the movie "Forks Over Knives" was the implementation of complete veganism...which included no fat, no animal protein or animal products. This means no butter, no eggs, cheese, meat, fish and some people even cross honey off the list because it was made by an insect. The glaring flaw in this movie was the unscientific testimonies represented as an informal study. These testimonies formed the basis of the film's take on what a healthy diet should be. People were asked to give up all junk foods and all animal products. Many people reported amazing benefits on this diet.<br />
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First of all, most people will improve after giving up junk food. That step is a no brainer. Additionally, a diet composed of only vegetable food can be very cleanisng for the short term, can help you lose weight and possibly heal certain problems. My contention with the film's advice is...that the strong impression was given that this type of diet is also good for the long term. How do we know whether the improvements people experienced were tied to the elimination of junk food or to the elimination of animal products? Many ex vegans are reporting ill health and weakened bones when on a long term vegan diet and have switched back to more ancestral diets which include fat and animal products. There was no mention in this movie about the healthy quality of animal fats when the animals were grass fed or wild caught. This was also a glaring omission.<br />
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The diet which is being increasingly recommended or promoted is a low or NO fat diet along with high carbohydrate intake. This advice is extremely contrary to what the human body really needs to function optimally. We have been conditoned to think that eating fat...especially saturated fat ...causes the body to be fat and that it clogs arteries and causes heart attacks, cancer and more. Nothing could be further from the truth. For years now grains and other carbs have comprised the foundation of the Food Pyramid. What has been the result........ a runaway diabetes epidemic, Alzheimers (now considered to be a Type 3 Diabetes) and many other neurodegenerative diseases. The fact that many of our grains have been genetically engineered adds more danger to a diet so heavily concentrated on grains. To better understand the politics and health issues surrounding this subject, I highly recommend the books... The Vegetarian Myth and Beyond Broccoli. Vegetables are also highly recommended in these books but not to the exclusion of natural animal products. We need a well rounded diet and veganism is a very restrictive unbalanced diet. ...an extreme fad diet.<br />
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I love watching my free range chickens graze around the yard. They eat a variety of different foods. They will nibble some herbs from the garden, then some kale and grass...but then of course their protein comes from worms and bugs. Even when I put a treat out for them, they only eat so much of it before moving on to various other plants. In other words they don't gorge on one thing. That has been kind of a lesson to me.<br />
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Our brains and cells need saturated fats to function properly. Our brains are largely composed of cholesterol. Our nerves and cells are protected by cholesterol. Our body even makes some cholesterol. Remember the old sayings......"Living off the fat of the land" and "bringing home the bacon"? Our ancestors were much sturdier and healthier than we are and many lived into old age without degenerative disease.Many would eat plain butter on wholesome bread and thrive on it. Perhaps more people died from acute infections but their overall quality of life was much better than ours if and when they ate unprocessed foods. So...I believe ...and history validates... that we need high fat diets with moderate protein from naturally fed animals, few if any grains, NO JUNK PROCESSED foods, and raw milk products (if tolerated) from grass fed animals. We should also include many raw and cooked organically grown vegetables. Contrary to more recent advice to eat everything raw....some vegetables need to be cooked or fermented to inactivate certain plant toxins naturally present in the food. Here is a great article by the legendary Beatrice Trum Hunter which speaks unbiasedly about what foods we should and shouldn't eat raw. <a href="http://foodfreedomrevolution.blogspot.com/2011/11/is-totally-raw-diet-safe.html">http://foodfreedomrevolution.blogspot.com/2011/11/is-totally-raw-diet-safe.html</a><br />
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Below is a recent article which reports that Sweden has officially rejected low fat high carb diets.<br />
<a href="http://coconutoil.com/sweden-becomes-first-western-nation-to-reject-low-fat-diet-dogma-in-favor-of-low-carb-high-fat-nutrition/">http://coconutoil.com/sweden-becomes-first-western-nation-to-reject-low-fat-diet-dogma-in-favor-of-low-carb-high-fat-nutrition/</a><br />
Another major point in favor of higher fat diets (not manmade or overheated fats) is that in order for certain vitamins and minerals to be absorbed from the vegetables we eat.....fat needs to be added. The idea of putting butter on vegetables is not just for improving taste but it is essential in order for our bodies to absorb certain nutrients. Our ancestors were amazingly more aware of what our bodies really need...and all without chemistry labs, official studies and drug companies.<br />
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Please take time to watch the videos below which explain why low fat high carb diets are dangerous.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-3972773852583568012013-10-07T06:04:00.000-07:002013-10-07T06:04:06.935-07:00Plastic Packaging Contaminating Our Foods<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<span style="font-size: x-large;">Some Unanticipated Interactions</span><br />
By Beatrice Trum Hunter<br />
Republished with permission from Author<br />
Taken from the Dec. 1993 issue of Consumers' Research Magazine<br />
<br />
More than a decade ago, it was discovered that an ordinary Styrofoam cup could disintegrate when it held hot tea and lemon. Discoveries of such unanticipated interactions still occur from time to time.<br />
<br />
For many years polystyrene egg containers have largely replaced paper mache. However, their safety has only recently been investigated, in 1991. The Louisiana Agricultural Experiment Station reported that volatile styrene monomers were detected in shell eggs stored in polystyrene containers for two weeks in the supermarket. Egg dishes cooked with these contaminated eggs contained seven times more ethylbenzene and styrene than those prepared from fresh farm eggs that had not been packaged in polystyrene. It is suspected that the volatile compounds can migrate through the porous shells into the edible portions of the eggs.<br />
<br />
Benzene from multilayer, oxygen-barrier, laminated bags has been found to migrate into meat, poultry, cheeses, and other packaged foods. This problem surfaced in September 1990 when an off odor was noticed in a roast beef shipment. Investigation showed the meat contained benzene from the packaging, ranging from less than 5 parts per billion(ppb) to 17.8 ppb in raw meat. The benzene volatilized when the meat was heated.<br />
<br />
Increasingly, plastic food wraps and containers have gained in popularity for microwaving foods. This practice can release components from the plastics, including base monomers, plasticizers, colorants, and stabilizers,especially when high heat is used. Many plastics contain plasticizers, used to increase the wrap's flexibility. Some plasticizers have been found to migrate from the plastic into the food. One is DEHA [di(ethylhexyl) adepate], commonly used as a plasticizer in polyvinyl chloride (PVC) film wrap, which is popular for covering stored and microwaved food. DEHA is a suspected carcinogen.<br />
<br />
In a 1987 study of home use of PVC film wrap, the DEHA migration level was found to increase in proportion to the time that the food was in contact with the PVC wrap and with the rise in cooking temperature. The highest migration levels were found when the plastic film was in direct contact with food with a high fat content on it's surface. The highest migration levels were found with microwaved meats (such as pork, spareribs, and roast chicken) and bakery products(such as cake, scones, and biscuits made with peanuts). Somewhat lower levels were found in fruits and vegetables, except avocado with its high fat content. Migration levels were low when there was little or no direct contact between the food and the wrap.<br />
<br />
In the same study, use of PVC film with foods in retail stores was examined. Results were similar. The amount of DEHA migration into foods depended on how long the film was in contact with fatty surfaces of the food. The highest amount were found in cheeses, baked goods, and sandwiches; lower amounts in cooked meat and poultry; and the lowest in fruits and vegetables.<br />
<br />
Polyethylene, a popular plastic film used for food freezer bags and wraps, does not contain plasticizers, and is considered to be generally safe for microwaving foods. However, if printing has been applied to the surface, the primer applied to the plastic prior to printing, as well as the applied inks, may subject the heated plastic to conditions distinctly different from those for which they had been tested and approved. Only clear polyethylene is suitable for microwaving food.<br />
<br />
Formed plastic containers, used for carry-out foods, should not be reused for microwaving. Such containers, if heated, may be subjected to conditions other than those for which they had been safety tested.<br />
<br />
Some plastic packaging material now in use for microwaving have not been approved for use at high heat. The most severe conditions for such packaging recognized by protocols of the Food and Drug Administration (FDA) were under conditions that previously had prevailed: from 212 F to 275 F. Recognizing the changes that have occurred, FDA scientists are working with members of the packaging industry to study new testing procedures, and to learn whether packaging materials can be modified to assure food safety when used for cooking at high heat.<br />
<br />
Of concern, too, is "active packaging." Thin layers or strips of metallic heat susceptors are placed in plastic food packaging intended for microwaving. The susceptors focus microwave radiation to produce extremely hot surfaces (400F to 500F) within the package. This high heat permits food to be browned, crisped, or popped - features usually lacking in microwave cooking. At such high heat, substances such as polymers and their breakdown products, as well as adhesives and their components and other substances present in the plastic, can migrate into the food.. Originally, susceptor strips were approved by the FDA for a different purpose and were tested at far lower temperatures.<br />
<br />
Polyethylene terephthalate (PET) is a popular plastic film wrap. It has long been assumed that PET film provides a functional barrier to adhesive components. It was demonstrated recently that the film allowed the migration of adhesive components into foods when oil or foods were cooked in contact with it. A study by the FDA's Division of Food Chemistry and Technology showed that the susceptor board components that migrated in the largest quantities were the plasticizers rather than the polymer components, even though the polymer components were in direct contact with the oil or food, whereas the plasticizers were in the adhesive layer of the susceptor boards. Approximately 50% more plasticizers migrated than did the polymer components.<br />
<br />
For many years, a purple dye (FD&C Violet No.1) had been used to stamp inspected meat. The dye was suspected as a carcinogen. There was no assurance that the portion of the meat with the dye would be cut away before being consumed. In 1973, the FDA banned the dye as a meat marker.<br />
<br />
Nitrosamines (carcinogenic compounds) were discovered in rubber nipples used to cap baby bottles. The rubber was reformulated to eliminate nitrosame formation. More recently, nitrosamines were discovered in hams that had rubber netting to encase them after boning and curing. The rubber was reformulated to eliminate this problem.<br />
<br />
With rapidly changing packaging practices and many innovative techniques, manufacturers and regulators need to be vigilant in order to prevent unanticipated and undesirable interactions with foods.<br />
<br />
<a href="http://www.culturesforhealth.com/starter-cultures/yogurt-starter.html?a_aid=4d2b6379b68bb&a_bid=db1aa99f" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_top"><img alt="Click here to make yogurt at home" height="250" src="https://www.culturesforhealth.com/affiliate/accounts/default1/banners/02-yogurt.jpg" title="Click here to make yogurt at home" width="300" /></a><b>The
author, Beatrice Trum Hunter, MA, has written more than 30 books on
food and environmental issues, frequently before widespread public
awareness. She was food editor of Consumer's Research Magazine for more
than two decades. She is an honorary member of The Price Pottenger
Nutrition Foundation, as well as an honorary fellow of The
International Academy of Preventative Medicine and an honorary member
of The American Academy of Environmental Medicine. She has been the
recipient of many awards, including The Jonathan Forman Award of The
Society for Clinical Ecology, The New Hampshire Society for Preventative
Dentistry, and The Donnon Pepper Humanitarian Award. She can be
reached at 243 Falls Road, Deering, N.H. 03244</b></div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2744456121857120341.post-53317795051550945122013-07-13T07:45:00.002-07:002013-07-13T07:45:52.023-07:00OPTIMAL NUTRITION<div dir="ltr" style="text-align: left;" trbidi="on">
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Paleodietideas.com <br />
<br />
By Beatrice Trum Hunter<br />
Published in Consumers' Research Magazine, July 1985<br />
Reprinted With Permission By Author<br />
<br />
What is an optimal diet for humans? This intriguing question is raised repeatedly, and a definitive answer remains elusive. Two recent reports from medical journals are of general interest and also deal with the question. Both describe pre-industrial diets. While we cannot return to the lifestyle of our ancestors, study of their dietary habits might contribute some insights into our own best bets where diet is concerned.<br />
<br />
In one recent experiment, 10 Australian aborigines with diabetes agreed to return to their hunter-gatherer lifestyle. Previously, while in an urban setting on the outskirts of Melbourne, the aborigines had maintained Western lifestyles, partaking of meals that consisted, in part, of fatty meats, carbonated soft drinks and alcohol. They had become obese and had developed high blood pressure and diabetes.<br />
<br />
Returning to the wild, they consumed only what they could obtain by hunting and fishing kangaroo,turtle, and crocodile, for example. With much activity expended in the search for food and consuming only about 1,200 calories daily, they lost their excess weight within several weeks. After two months in the wild, their blood sugar levels fell. There was significant improvement in their bodies' ability to remove sugar from the blood after eating, and they experienced a partial, and in some cases complete, reversal of adult-onset diabetic abnormalities.<br />
<br />
These findings confirm results of other studies showing that, in cases of adult-onset diabetes, normal functioning of the insulin-secreting cells in the pancreas can be partially restored if high blood sugar levels are reduced. According to the researcher conducting the aborigine study, the main finding was that "a low-fat, low-calorie is an effective diet for control of diabetes....The low-fat content of the diet may be one of the most important therapeutic components, particularly for reducing the vascular complications of diabetes." This conclusion is remarkably similar to many of the present-day dietary recommendations for achieving and maintaining general health.<br />
<br />
Elsewhere, the dietary habits of paleolithic humans have come under renewed investigation. Researchers have noted that humans today "are confronted with diet-related health problems that were previously of minor importance and for which prior genetic adaption has poorly prepared us. Chronic illness affecting older, postreproductive people could have little selective influence during evolution, yet such conditions are now the paramount cause of morbidity in Western nations." The food of "stone age" humans is regarded as having "the nutrition for which human beings are in essence genetically programmed."<br />
<br />
<a href="http://www.culturesforhealth.com/?a_aid=4d2b6379b68bb&a_bid=fc839c44" target="_top"><img alt="Cultures for Health Starter Cultures and Supplies for Real Food" height="50" src="https://www.culturesforhealth.com/affiliate/accounts/default1/banners/2-mobileldrbrd.jpg" title="Cultures for Health Starter Cultures and Supplies for Real Food" width="300" /></a><img alt="" height="1" src="https://www.culturesforhealth.com/affiliate/scripts/imp.php?a_aid=4d2b6379b68bb&a_bid=fc839c44" style="border: 0;" width="1" /><br />
Differences between the diet of our remote ancestors and that of present industrialized society have important implications for health. Increasingly, physicians and nutritionists are convinced that the dietary habits adopted by Western civilization over the past century contribute to coronary heart disease, high blood pressure, diabetes and some types of cancer. These conditions, which have become dominant health problems only recently, are virtually unknown among the few surviving hunter-gatherer populations whose food habits resemble the stone-age diet. How did some of these differences come to be?<br />
<br />
The introduction of agriculture, a mere 10,000 years ago, radically changed human nutritional patterns. The proportion of meat in the diet declined drastically, while vegetable food came to comprise up to 90% of the total diet. As a result, people came to be considerably shorter than they had been in pre-agricultural times. Their skeletal remains show sub-optimal nutrition, both from protein-calorie deficiency and the interactions between malnutrition and infection. Since the Industrial Revolution, the animal-protein content of Western diets has become more nearly adequate. Once again, we are nearly as tall as the early, biologically modern humans. However, our diets still differ markedly from theirs, and these differences are crucial in what has been termed "affluent malnutrition."<br />
<br />
For example, the animal protein eaten by paleolithic populations (deer,bison,horse, mammoth, etc.) differed considerably from the meat available to us in the modern supermarket. It had less total fat, more <i><b>essential fatty acids</b></i> ( emphasis mine) and a much higher ratio of polyunsaturated to saturated fats than ours does. <i><b>The fat of wild animals contains an appreciable amount of one particular fatty acid, now being investigated for its possible property of preventing the development of atherosclerosis.</b></i>(emphasis mine). Domestic beef contains nearly undetectable amounts of this valuable nutrient. Meat from free living animals contains fewer calories and more protein per unit of weight than meat from domesticated animals. Our paleolithic ancestors consumed more structural fat and less depot fat.<br />
<br />
Foods from the vegetable kingdom reflect another difference between our ancestor's diet and ours. As foragers they ate a wide range of roots, beans, nuts, tubers, fruits and, at times, even flowers and edible gums. We have a relatively narrow variety of domesticated crops produced by horticulturists and traditional agriculturists. Furthermore, many of our domesticated plant foods have higher ratios of starch to protein than do their wild counterparts.<br />
<br />
The paleolithic diet not only differed substantially from the typical Western diet of today, but it also differed somewhat from the recommendations currently advocated by nutritionists and federal agencies. The foods we eat are classified into four basic groups: protein foods, fruits and vegetables, dairy products and grain products. We are encouraged to have two or more daily servings from each group to achieve balance. But our ancestors who lived prior to the development of a stable agriculture of domesticated crops and animals, derived all their nutrients solely from the first two food groups. Dairy foods were non-existent, and cereal grains were rare. Yet various estimates, using modern standards, reveal that the paleolithic diet offered the health benefits of much more fiber than is now contained in a typical western diet, and the sodium intake of our remote ancestors was only one-sixth<br />
of that present in the typical salt-laden American diet.<br />
<br />
Of what value are these findings? The extent to which some major chronic diseases of industrialized society are related to the typical Western diet is now being critically analyzed. Evidence of linkage is accumulating steadily. Medical research in diverse fields are beginning to formulate a generally preventative diet against such conditions as atherosclerosis and cancer. The diet of our remote ancestors cannot be duplicated by us, but it can serve as a reference standard for modern nutrition as we continue to strive toward that elusive goal: achieving an optimal diet.<br />
<br />
<br />
<a href="http://www.culturesforhealth.com/starter-cultures/yogurt-starter.html?a_aid=4d2b6379b68bb&a_bid=db1aa99f" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_top"><img alt="Click here to make yogurt at home" height="250" src="https://www.culturesforhealth.com/affiliate/accounts/default1/banners/02-yogurt.jpg" title="Click here to make yogurt at home" width="300" /></a><b>The
author, Beatrice Trum Hunter, MA, has written more than 30 books on
food and environmental issues, frequently before widespread public
awareness. She was food editor of Consumer's Research Magazine for more
than two decades. She is an honorary member of The Price Pottenger
Nutrition Foundation, as well as an honorary fellow of The
International Academy of Preventative Medicine and an honorary member
of The American Academy of Environmental Medicine. She has been the
recipient of many awards, including The Jonathan Forman Award of The
Society for Clinical Ecology, The New Hampshire Society for Preventative
Dentistry, and The Donnon Pepper Humanitarian Award. She can be
reached at 243 Falls Road, Deering, N.H. 03244</b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-30611513416218390212013-04-22T04:46:00.000-07:002013-04-22T04:46:36.294-07:00HEALTHY SOIL EQUALS HEALTHY PEOPLE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 18.0pt;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt;">The Intelligent Gardener:
Growing Nutrient- Dense Food<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt;">By Steve Solomon with Erica
Reinheimer<o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0H5evb_bGMSPuCtVf39vjIlkX0bMIFO1HMTRbAJdWyjuPxXdw9j9VJS_wYFMmL40QKGm1EDgi2BfxMwATq6PrXzk-elafK9TKBDvMnN9aVyLmr30XIHq-NFNNv9P1WE3KepUkN3QXYA/s1600/Intelligent.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0H5evb_bGMSPuCtVf39vjIlkX0bMIFO1HMTRbAJdWyjuPxXdw9j9VJS_wYFMmL40QKGm1EDgi2BfxMwATq6PrXzk-elafK9TKBDvMnN9aVyLmr30XIHq-NFNNv9P1WE3KepUkN3QXYA/s400/Intelligent.jpg" width="280" /></a></div>
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<br /></div>
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<span style="font-size: 14.0pt;">For thousands of years people
have known that the nutrient density of the soil determines our health and
longevity. Groups of people, such as the Indians and settlers in North America,
would pack up and move when the soil in their areas became depleted. Weston
Price, through his research and keen observation, also realized that the health
of the soil played an extensive role in the health of the people.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Steve Solomon, the author of
The Intelligent Gardener begins his book by sharing a summary of what Weston Price
discovered concerning nutrient dense food. “Every healthy community Price
visited - which included humans of every
color, shape and hair texture, who had many types of lifestyles and ate many
types of diets – was found to be composed of good natured, honest, responsible
people possessed of an innate spiritual awareness that did not require regular
church attendance to awaken. Their women did not fear childbirth, did not
suffer much during it and rarely died from it. And the reason for their health:
food with high nutrient density.”<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 14.0pt;">Unfortunately, today, there
is not much room left for moving to new land where we can find mineral dense
virgin soil. If the human race is to survive, there is an urgent need for
understanding exactly what elements need to be put back into the earth to
replace the vital soil elements we are fast using up. The health of the
American people appears to be diminishing in conjunction with the depletion of
our nation’s soil. Degenerative disease is becoming rampant and moral character
is declining along with the increased illness.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Steve Solomon started out as
an organic gardener. At one point he discovered that while eating food mostly
grown in his own organic garden, his teeth began to loosen. This caused him to
investigate further which led him to realize that while adding compost to the
garden soil was very important, the organic matter just wasn’t comprehensive
enough to supply all the mineral needs of vegetables being replanted in the
same soil year after year. He feels that “compost rarely contains the ideal
mineral balance to grow nutrient dense – food. Excessive additions of compost
usually imbalance the soil’s mineral profile and degrade nutritional outcomes.”
As mineral density of the soil declines, so does the health of the growing
plants and the people who consume them. The author offers a fascinating look at
how the rise and decline of civilizations relates to soil fertility.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">In his book Solomon includes
everything you need to know about testing your soil for mineral density. He
talks about what labs are best to use and has added numerous charts and worksheets
to help the gardener figure out how much of what specific ingredients need to
be added to the garden, according to soil test results and how large of an area
you are fertilizing. The author discusses when you may want to use a complete
organic fertilizer as opposed to adding mineral components to the soil separately.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">In the middle of the book the
author includes information on what nutritional elements the plants and humans
need and what products supply these factors. Some of these elements are magnesium, calcium,
boron, sulfur, phosphorous, sodium, iron, manganese, copper, and zinc. He also
talks about what to do when there are excesses of specific soil ingredients.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">While Solomon feels that
compost alone does not adequately remineralize the soil, it is still an
important component and he devotes a hefty section of the book on how to create
balanced and effective compost. When he discusses the idea that you should try
to get your compost ingredients from clean sources, he emphasizes the point
that nutrient density of our food may be far more important than being overly
particular about pesticide residues. It is the author’s opinion that if we eat
foods that are highly dense in nutrition, then our bodies will operate at peak
performance and should have no problems in detoxifying the pesticide residues
in the food. Here is an important quote from page 258. “ Our fundamental health problem, the basic
bottom line, is not that there are pesticide residues in our foods; the real
problem is that only <b><i>residues of nutrition remain in them.<o:p></o:p></i></b></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">“The Intelligent Gardener” is
packed full of helpful information
concerning all you need to know about creating healthy soil that will
nourish garden vegetables and the humans
who consume them. The author aptly expresses the dire need for focus on the
critical subject of soil nutrient density and how our soil is being stripped of
life sustaining properties. It is impossible for civilizations to prosper or
even for human kind to survive without the adequate nourishment, which comes
from properly mineralized soil. Solomon also speaks about the politics and
monetary concerns surrounding the fertility of our soil.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">I recommend this book to all
who care about obtaining robust personal health and also to those who are
concerned about the health of our governments, which run the world. The
Intelligent Gardener offers much general information that anyone can understand
but if the reader wants to implement some of the more detailed advice I think
it would be helpful to have at least some inclination towards math and
chemistry. This book is not necessarily for a beginning gardener…but more for
the intermediate level. Steve Solomon’s book needs to be widely read!<o:p></o:p></span></div>
<!--EndFragment--></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-47347183373666388142013-04-17T04:27:00.000-07:002013-04-17T04:27:25.395-07:00IS VEGANISM A HEALTHY LONG TERM DIET CHOICE?<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 22.0pt;">Beyond Broccoli: Creating a
Biologically Balanced Diet When a Vegetarian Diet Doesn’t Work<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">By Susan Schenck, Lac<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">Much confusion exists today
concerning what constitutes a healthy diet. Fad diets come and go, many of
which are politically and economically motivated. Since our food supply has
become centralized, (created, shipped and stored for us) people have gradually
lost the natural instincts to forage for and to raise natural unprocessed
foods. This unnatural separation from our food supply has dulled our intuitive
faculties, resulted in poor food choices, and has produced a world of physical,
spiritual and emotional suffering.<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">In the book “Beyond
Broccoli”, the author, Susan Schenck, tackles the controversial and increasingly
popular diet trends: vegetarianism and veganism. Having been a strict vegan for
6 years, followed by a year of vegetarianism, Schenck began experiencing health
problems which she later attributed to certain vitamin and mineral deficiencies
produced by her exclusion of animal based protein. Beyond Broccoli is written
from this unique perspective of experience and gradual deterioration of health.
<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">The author divides the book
into five major sections, each section consisting of several chapters. The
sections included are: 1. The Vegetarian Mystique 2. Evolution of the Human Diet. 3. Finding
Balance in Fats, Carbohydrates, and Proteins. 4. Morality, Spirituality and
Sustainability of Eating Meat. 5. What’s for Dinner?<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;"> In chapter one Schenck shares her personal
experience when following a raw vegan diet. While the author feels that
veganism and vegetarianism are valuable aides in short term detoxification, she
has experienced first hand that these diets, which exclude most or all animal protein,
are not healthy long term solutions for most people. She relates to us how in
the beginning of her vegan experience she gained abundant energy and felt very
healthy. Schenck now feels that this increased feeling of well being was due to
the detoxifying nature of a plant based diet….and that it is the long term
exclusion of animal products that begins to take it’s toll on many. I found this
to be an important point for those considering embarking on a vegan or vegetarian
diet. After several years of excluding
animal protein, Schenck’s health gradually began to deteriorate. She discusses
some of her symptoms and talks about the vitamin and mineral deficiencies,
which she feels, may have caused these symptoms.<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">The author covers the myths
surrounding vegetarianism and has researched into the origins of vegan and
vegetarian lifestyles. Weston Price was very interested in the primitive groups
who ate very minimal animal foods or none at all. Schenck shares with us a
quote by Weston Price that reveals what he discovered in his research.<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">“ As yet I have not found a
single group of primitive racial stock which was building and maintaining
excellent bodies by living entirely on plant foods. I have found in many parts
of the world most devout representatives of modern ethical systems advocating
the restriction of foods to the vegetable products. In every instance where the
groups involved had been long under the teaching, I found evidence of
degeneration in the form of abnormal dental arches to an extent very much
higher than in the primitive groups who were not under this influence.”<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">The author advocates balance
in the diet and encourages the consumption of animal protein (sometimes raw),
healthy fats, nuts, berries, plenty of fresh and preferably raw vegetables,
apples and berries. She also thoroughly discusses why she feels the addition of
grains to the diet should be limited. Schenck’s opinons are based on research
and she backs up all of her ideas with documentation.<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">The book also includes
detailed and interesting discussions focused on the politics of agriculture,
the sustainablility of raising animals for food, the quality of protein in
animal products versus the protein found in grains and vegetables, what
specific foods are especially good for brain function, and the digestibility of
different foods. Another important topic covered is diabetes. Schenck links the
exponential rise in diabetes to the emphasis on grains, and other high
carbohydrate foods, in the American diet.<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">The author also includes the
sensitive issue of the morality or ethics of eating meat. I thought she made an
interesting point when she speaks of the long drawn out chase when animals hunt
each other down in the wild and the fear that the animal being chased must be
experiencing. She compares this scenario to animals that are more quickly and
hopefully humanely killed by humans. Schenck expresses it this way… “We should raise animals on farms in natural
sunlight, letting them express their animal beingness. It is said, “Let them have only one bad day
in their lives,” the day in which they die. This day is unavoidable,
domesticated or wild. Such animals on a traditional farm will live longer than
they do in the wild and suffer less tortuous deaths.” We are also reminded that
the world is set up in a way that all life feeds off of other life and that by
denying this fact we are denying nature’s wisdom. When we disregard nature’s
laws we will always suffer the consequences. <o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">Schenck hopes that after
reading her book vegans and vegetarians will try to include at least some
animal protein into their diets. However, realizing that not everyone will want
to do this, she includes a section advising what foods vegetarians and vegans
should include and avoid.<o:p></o:p></span></div>
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<span style="font-size: 22.0pt;">I found “Beyond Broccoli” to
be a very comprehensive and important examination of the subject of what we
should be eating and why. It is equally important for us to understand how
politics, population, and economics influence government nutritional advice.
Schenck has done an excellent job in revealing the probable motivations behind
nutritional propaganda. If we can understand these factors which influence what
we eat then we will be better armed in determining what diet advice we should
incorporate into our lives. I found
“Beyond Broccoli” to be a very enjoyable and informative book which should be
of interest to omnivores, vegetarians and vegans.<o:p></o:p></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-91865256680823406542013-02-11T06:05:00.000-08:002013-02-11T06:05:36.795-08:00Will Government Soon Require Garden Registration?<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZIMFif2aZ9UXpicFjnefMuGjONlvtIfrj1Tdt6dD53NNmzXLu87004WmBd57ZQg8wvER-GF1a8yPERNszvnWcOiZWbGjdDfhHZy1AuW02m0uFOIxktJ3kH1uwWq3_xJsdJgi4dvxpeU/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZIMFif2aZ9UXpicFjnefMuGjONlvtIfrj1Tdt6dD53NNmzXLu87004WmBd57ZQg8wvER-GF1a8yPERNszvnWcOiZWbGjdDfhHZy1AuW02m0uFOIxktJ3kH1uwWq3_xJsdJgi4dvxpeU/s640/015.JPG" width="640" /></a></div>
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<br />
Some people may think that the person narrating the video below is being a bit paranoid. Unfortunately, I tend to agree with his concerns. It is becoming more and more apparent that events and circumstances are being manipulated to force the population to become more tied to and dependant on the governmental system..... which is being increasingly controlled by the world banking cartel. We are no longer an independently ruled nation...even though the mainstream media likes to still give us this impression.<br />
<br />
Think about all of the pieces that are coming together to form the puzzle of totalitarian government. We are rapidly approaching the point of almost total surveillance. There are cameras and TVs everywhere. We have mobile phones and other electronics that are connected to the global positioning system. Most phones are registered to a plan so the identity of that phone owner is known. There are tracking devices in the phones. I have a friend who worked for Verizon who confirmed that. I guess it's no secret....but why then is everyone so complacent about this? Why isn't everyone concerned about being tracked and perhaps monitored at some point? I've heard many people say....well I'm not doing anything wrong....why should I worry about being tracked? Unbelievably we can even be watched or photographed from the sky! It is so bizarre that people are not opposed to this. Is it because of the cool advantages we gain through this invasive technology?<br />
<br />
The point is there may be a time coming when raising backyard chickens or a vegetable garden may be either off limits or gardens may have to be registered so that we will either be obligated to pay heavy taxes on our food we grow or a portion will have to be handed over to the government under false pretenses. Please see the video below which appears to be the beginning of a progression to the control I just spoke of.<br />
<br />
The puzzle pieces are...... heavy surveillance already in place, increased false flag terrorism events, orchestrated school shootings (gun recall), social networks , such as Facebook and Twitter which ask us what we are doing and to share it with the world, increased weather disasters which appear to be orchestrated, financial meltdown to weaken a country for complete takeover, making food more scarce due to the possibly orchestrated weather disasters, destabilizing the family and creating rifts between the generations, pitting people against each other with fake political parties , making people afraid to voice their opinions for fear of rejection or being labeled as a traitor, and.....demoralizing and sickening the people of our country through drugs (pharmaceutical and illegal) and debased sexual displays. Satanism is being glorified through rock music. The tendency is to try and separate us from everything that is pure and good.<br />
<br />
So...maybe we had ought to rethink about revealing our private activities on social media. Notice how they are gradually doing away with the post office. If this happens all people will eventually be forced to use the computer which definitely has the potential to be totally monitored. Credit cards may totally replace cash...then everything we spend money on can be tracked. What about microchips? What's the future with that? If we go along unquestioningly with all of this, we will only have ourselves to blame. So...don't be afraid to speak up. Tell others about your concerns in a calm and rational way, with printed handouts ( we need to go back to hard copies) of information that can back up your statements.<br />
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More and more restrictions are being placed upon us and it is not for "our own good" like they try to make it appear.. The current turmoil the world is facing is orchestrated and carefully choreographed. Watch how our weather disasters are blamed on global warming or climate change and observe how the storms come in rapid fire sequence to destabilize and wear down. This is not a pleasant subject and I don't enjoy creating fear in myself and others ....however, if we are blinded to the truth then we become easy pickins. Who was it that said..."Ye Shall Know the Truth and the Truth Shall Make You Free? I take this to mean spiritual and material truths. We need to wake up and be watchful!<br />
<br />
As you can see I diverged from the main topic of gardens...but it all ties together and we need to see the broader picture. If we have open minds and hearts we can band together to destabilize the negative forces. Listen to the video below to see how this pattern is emerging.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-32675816144638804742012-11-20T06:22:00.000-08:002012-11-20T06:22:37.676-08:00Chicken Of The Woods<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb664fiQurpBB42chqLQ0xXNg3QmzbQ8WeG99qWDbiBRX29qh3EeoZwd8UBPyHFaVkY2URNeYo83-UrTiHnWs3y55sSDeSlHu7MANz97Iwt0-rn7diAD7EwDa2977_-0VOcFmNXRM1ko/s1600/Chicken+of+the+woods+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb664fiQurpBB42chqLQ0xXNg3QmzbQ8WeG99qWDbiBRX29qh3EeoZwd8UBPyHFaVkY2URNeYo83-UrTiHnWs3y55sSDeSlHu7MANz97Iwt0-rn7diAD7EwDa2977_-0VOcFmNXRM1ko/s640/Chicken+of+the+woods+011.JPG" width="640" /></a></div>
<span style="color: orange;"> L. cincinnatus</span><br />
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Foraging for mushrooms and other wild foods can be very rewarding. Wild foods have basically remained unchanged throughout recent history and therefore retain much of their natural composition or nutriment. One doesn't have to worry...yet anyway....about genetically engineered foods in the wild. Foraged mushrooms are delicious, free, very nutritious, and certain ones can be very medicinal....being used as immune building tonics , for cancer prevention, and more.<br />
<br />
The mushroom pictured above is called Chicken of the Woods and doesn't seem to be well known for any specific medicinal uses but it is delicious when picked young (tasting something like chicken) and doesn't have any poisonous lookalikes....which is why I picked this for one of my first foraging and culinary adventures. There are two forms of Chicken of the Woods...the L cincinnatus which is pictured above and grows in a rosette...usually near the bottom of a tree and Laetiporus sulphureus which grows in overlapping shelves as in the picture below.<br />
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<span style="color: orange;">Laetiporus sulphureus</span><br />
<span style="color: orange;"></span><br />
<span style="color: black;">The Chicken of the Woods, in the second photo directly above ,is a bit too old to eat. As you can see it has lost much of it's deep beautiful orange color and is beginning to dry out and get tough. When young and fresh...this particular variety will be bright orange on top and will have a very bright yellow (almost fluorescent ) underside, composed of pores, not gills. So...I left this specimen alone and will come back to this tree next year and hopefully find another specimen that is a bit younger.</span><br />
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The Chicken of the Woods specimen at the very top is the one I took home and cooked up. I sliced up and cooked the whole mushroom at once. I then ate two meals from it fresh and then I froze 2 containers of the same cooked specimen. Here's what it looked like in the pan! Yummmmm!<br />
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Chicken of the Woods is great sauteed and added to stir fries or scrambled eggs. It can also be added to soups or stews. After I cooked it in the pan above, it tasted so good that I ate a whole portion right out of the pan.<br />
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With Chicken of the Woods it's important to basically know what kind of tree it is growing on. Don't eat any specimens that have been growing on a conifer as some people experience toxicity from mushrooms growing on pine trees. Even though Chicken of the Woods is one of the safest mushrooms to start out with, before you go mushroom hunting it's imperative that you study several different books on the subject to become more aware of how to distinguish between the poisonous and edible mushrooms. So far I have stayed with only the mushrooms that grow on trees or on the roots of trees. Most of these are nonpoisonous ...but again get yourself a couple of good books that concentrate on a few safe edible mushrooms with few or no poisonous lookalikes.<br />
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Several books that I have used and recommend are The Complete Mushroom Hunter: An Illustrated Guide To Finding, Harvesting, And Enjoying Wild Mushrooms By Gary Lincoff, Edible and Medicinal Mushrooms of New England and Eastern Canada By David Spahr and Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture<br />
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The link below has more beautiful photos of Chicken of the Woods<br />
<a href="http://www.mushroom-collecting.com/mushroomchickens.html">http://www.mushroom-collecting.com/mushroomchickens.html</a><br />
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The video below shows someone hunting for Chicken of the Woods, harvesting the mushrooms and taking it home to cook it.<br />
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In modern society we have become so far removed from truly natural food sources that we no longer instinctively know what we are supposed to be eating and when or how to properly prepare the food to either rid the food of anti-nutrients and toxins or to increase vitamin and enzyme content (soaking and fermenting). I am gradually learning how to forage for certain foods and medicinals and am finding the whole experience fascinating. In addition to gathering healthy free food, the whole process of hiking in the woods provides us with exercise, fresh air, sunshine and distances us from the more concentrated artificial electromagnetic frequencies that are so rife in our environment.<br />
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In the near future I am planning to post information on growing your own mushrooms on logs outdoors. Chicken of the Woods is one type that can be grown from plug spawn. I am currently growing Shiitake mushrooms which are purported to be very medicinal and are also delicious and easy to grow. So...more about that at a later date.<br />
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For those of you who don't have access to wild mushrooms, don't have the time...or you may just want to try out these healthy culinary delights before further experimentation, you might want to visit Mountain Rose Herbs. Under the category of herbs and spices, look up Maitake, Shiitake, and Chaga mushrooms and read about their benefits by clicking on the information buttons included with each type of mushroom. These three dried mushrooms are very medicinal. Many people buy them in their supplement or pill form but I feel that the whole food is more economical and healthier....and you're getting real food...not just powder in a pill. The whole food fills you up and it's delicious! <br />
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I feel that if you like the idea of storing a bit of food, that dried mushrooms are a great prospect. I have a medium size galvanized pail down in my basement filled with 5 lbs of maitake mushrooms, enclosed in the original plastic bag they came in. Whenever I want some mushrooms to add to my soups, stews, casseroles, or scrambled eggs, I just go down cellar, take some out of the bag, reclose it well and put the pail cover back on, soak the dried mushrooms in water for half an hour to an hour (depending on the variety) and then add it to my recipe.It's been a year and a half since I bought them and they are still in great shape.Ordering 5 lbs of dried mushrooms provided more mushrooms than I expected. They are light when dry. It is much cheaper buying these dried mushrooms in bulk rather than buying small amounts in the grocery store. Mountain Rose herbs gives a 10% discount if you buy 5 or more pounds of herbs...in any combination. Mushrooms are listed under herbs and spices. This helps to pay for a little of the shipping.<br />
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So....I am learning to grow and forage my own mushrooms but in the meantime I am supplementing my stock with bought dried mushrooms. I became affiliated with Mountain Rose Herbs after buying from them for several years. I have never had any problems and their products...so far.... have always been fresh.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-27236577014546903812012-11-09T08:42:00.000-08:002012-11-09T08:42:29.237-08:00HOW WELL DO WE ABSORB NUTRIENTS?<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><em><span style="color: #38761d;">HOW WELL DO WE ABSORB NUTRIENTS?</span></em></strong><br />
<strong><em><span style="color: #38761d;">By Beatrice Trum Hunter</span></em></strong><br />
<em><span style="color: #38761d;">Consumers' Research, April 1994</span></em><br />
<strong><em><span style="color: #38761d;">Nutrients from food are not absorbed entirely. Actually, there is a wide range of absorption, determined by many factors. The amount absorbed by depend on the form of the nutrient or other nutrients present that either increase or decrease its absorption. Or nutrient absorption may depend on factors such as efficient functioning of the gastrointestinal system, lifestyle, medications, supplements, health problems, or age. The extent of nutrient absorption may differ if food is consumed raw or cooked, or if the nutrient is derived from food or from a nutritional supplement.</span></em></strong><br />
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<strong><em><span style="color: #38761d;">The official recommended intake of nutrients acknowledges the fact that a nutrient may not be released readily from food during digestion, or may not be absorbed efficiently.. The bioavailability of vitamins and minerals varies greatly from food to food. To establish official recommendations for intake from the limited information available about most nutrients, an estimate is made and then an average value is established for the bioavailability of a nutrient from the major food sources in the diet. To compensate for low bioavailability, the recommended intake is increased.</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVl8eu9t2n4tA4kb4wRGyMUl295_iKEyzYnagdpE5xsvBHR25V0UO7T1oIBMaeZbYwz4qH3FZoMNnNb6x2fR-IAY578ta3-mJZbkkxIxEKLnoMnRTs78XSpRHFtY6A9AUkP26zsM4yru0/s1600/heme+iron.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVl8eu9t2n4tA4kb4wRGyMUl295_iKEyzYnagdpE5xsvBHR25V0UO7T1oIBMaeZbYwz4qH3FZoMNnNb6x2fR-IAY578ta3-mJZbkkxIxEKLnoMnRTs78XSpRHFtY6A9AUkP26zsM4yru0/s200/heme+iron.jpg" width="200" /></a><strong><em><span style="color: #38761d;">Differences in estimating bioavailability result in a lack of uniformity in official recommended intakes in different countries. Human requirements do not differ from place to place, but food availability and food habits differ. An example is dietary iron. In many Western countries, much of the iron intake is in the form of heme iron (for example, from meat) that is well absorbed. Heme iron absorption is estimated to be about 20% to 25%. In countries where most of the iron is from plant foods (non-heme iron), iron absorption may be as low as 2% to 8%. Because of this disparity, there may be a two-to-three fold difference in the recommended allowances for iron in different countries. For example, in Canada, where heme iron intake is high, 32 mg of iron daily are recommended for women. In India, where non-heme iron intake is high, 32 mg of iron daily are recommended for women.</span></em></strong><br />
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<strong><em><span style="color: #38761d;">Currently, there is much interest in carotene. Even with normal diets, its absorption from foods is limited. The carotene in green leafy vegetables is far better absorbed than from red or yellow vegetables. Yet even with good absorption more than half is excreted, unabsorbed.</span></em></strong><br />
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<strong><em><span style="color: #38761d;">Any condition that impairs fat absorption also impairs absorption of fat soluble vitamins, such as vitamin A and carotene. Adequate bile levels may be necessary for carotene absorption</span></em></strong><br />
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<em><span style="color: black;"><strong><span style="color: #38761d; font-size: large;">Interactions Affect Absorption</span></strong> </span></em><br />
<span style="color: black;"><strong><em>Some Nutrients Increase Absorption. <span style="color: #38761d;">Non-heme iron from plant foods consists mainly of iron salts. Its absorption is influenced by its solubility in the upper part of the small intestine, which in turn depends on how the composition of the entire meal affects iron solubility. For example, non-heme iron absorption from a meal containing animal protein foods, such as meat, fish, or poultry, is about four times greater than if the major protein source is from equivalent portions of milk, cheese , or eggs. Iron absorption tends to be poor from meals in which whole grain cereals and legumes (beans) predominate. However, the addition of even relatively small amounts of a heme iron source of food substantially increases iron absorption from the total meal.</span></em></strong></span><br />
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<span style="color: black;"><strong><em><span style="color: #38761d;">Another nutrient that increases iron absorption is vitamin C (ascorbic acid), which keeps the mineral soluble and available for absorption in the duodenum where the pH is normally alkaline.</span></em></strong></span><br />
<strong><em><span style="color: #38761d;">For example, orange juice consumed with other foods increases non-heme iron absorption.</span></em></strong><br />
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<strong><em><span style="color: #38761d;">Neither human breast milk nor cow's milk is a good source of iron. Yet the low level of iron present in breast milk is relatively well absorbed by the infant, compared with iron absorption from an unfortified formula based on cow's milk. This relatively good absorption, even when the level is low, may explain why the breast-fed infant is less vulnerable to iron deficiency than an infant fed unfortified formula. Additional beneficial nutrient relationships follow:</span></em></strong><br />
<strong><em><span style="color: #38761d;">* Magnesium helps to convert thiamine to its biologically active form.</span></em></strong><br />
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<strong><em><span style="color: #38761d;">* Phosphorus intake strongly enhances the metabolism of vitamin B</span></em></strong><br />
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<strong><em><span style="color: #38761d;">* Copper absorption averages only about 30% of the intake. Absorption is increased by acids. Copper is absorbed in the stomach and the duodenum.</span></em></strong><br />
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<strong><em><span style="color: #38761d;">* Selenium and vitamin E enhance each other. Their respective mechanisms of action are closely related. A deficiency of one may be relieved by the other.</span></em></strong><br />
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<strong><em><span style="color: #38761d;">* Absorption of vitamin A is improved when emulsified. Vitamin A is well absorbed in milk because the fat is emulsified in the liquid.</span></em></strong><br />
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<strong><em><span style="color: #38761d;">* Vitamin D promotes calcium absorption and facilitates magnesium absorption in the intestine.</span></em></strong><br />
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<strong><em><span style="color: #38761d;">* Calcium absorption requires the presence of bile salts, bile, and adequate but not excessive dietary fat. Calcium must be soluble to be absorbed. Acids, such as the stomach's hydrochloric acid, as well as ascorbic and citric acids, and some amino acids, such as glycine and lysine, can increase calcium's solubility and thus increase its absorption. Lactose, the milk sugar, also helps the absorption of calcium from milk.</span></em></strong><br />
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<em><strong><span style="color: black;">Some Nutrients Decrease Absorption<span style="color: #38761d;">. </span></span><span style="color: #38761d;">Some nutrients, especially if taken in excess, can decrease the absorption of other nutrients. For example, excessive calcium decreases the absorption of iron, phosphorous, magnesium, zinc, and manganese. Excessive calcium may also interfere with vitamin K synthesis and/or its absorption.</span></strong></em><br />
<em><span style="color: #38761d;"><strong> * High intake of phosphorous-rich foods, such as meats, grains, potatoes, and soft drinks or other manufactured foods to which phosphorous compounds are added, decrease calcium absorption.</strong></span></em><br />
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<em><span style="color: #38761d;"><strong> * Inorganic iron is antagonistic to vitamin E. The inorganic iron combines with vitamin E in the gut and renders the vitamin inactive. This form of iron is found in fortified cereals, enriched flours, and in mineral supplements.</strong></span></em><br />
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<em><span style="color: #38761d;"><strong> * Zinc absorption can be decreased by excessive calcium, copper, folic acid, iron, and phytates.</strong></span></em><br />
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<em><span style="color: #38761d;"><strong> * Copper absorption can be decreased by excessive zinc or calcium. Copper availability is inhibited by molybdenum in combination with sulfate, which blocks absorption and/or increases its excretion.</strong></span></em><br />
<em><span style="color: #38761d;"><strong> </strong></span></em><br />
<em><span style="color: #38761d;"><strong> * Excessive dietary fiber, decreases the absorption of calcium and zinc.</strong></span></em><br />
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<em><span style="color: #38761d;"><strong> * Oxalates and phytates, naturally occurring compounds present in many plant foods, decrease the absorption of minerals, such as calcium and zinc.</strong></span></em><br />
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<em><span style="color: #38761d;"><strong> * Iron absorption is decreased by soy, coffee, or tea.</strong></span></em><br />
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<em><span style="color: #38761d;"><strong> * Excessive sugar consumption decreases calcium absorption and increases the urinary loss of chromium.</strong></span></em><br />
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<em><span style="color: #38761d;"><strong> * Excessive fat consumption decreases calcium and magnesium.</strong></span></em><br />
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<em><span style="color: #38761d;"><strong> * A high intake of vitamin E may reduce the intestinal absorption of vitamin K, and decrease the effectiveness of this vitamin in its role as a blood coagulant.</strong></span></em><br />
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<em><strong>A Special Case. <span style="color: #38761d;">Vitamin D has a unique method for absorption. By exposing the human skin to the sun, this vitamin can be absorbed, provided ample time is allowed for the fat on the skin to help absorb the vitamin. Swimming or showering directly after exposure to sunshine, for example, interferes with vitamin D's absorption from sun exposure.</span></strong></em><br />
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<em><strong><span style="color: #38761d;">In the animal kingdom, birds obtain vitamin D by preening themselves with oil from the preen glands of their beaks and spreading it over their feathers that have been exposed to the sun. Removal of the preen glands makes birds more susceptible to rickets, a vitamin D deficiency disease. Similarly, the fur of animals appears to be a place where vitamin D is formed. Rats prevented from licking their fur become deficient in vitamin D. The incessant washing of cats for cleanliness, or the practice of monkeys grooming each other to hunt for fleas. also may provide a means for obtaining enough vitamin D to meet their requirements.</span></strong></em><br />
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<em><strong><span style="color: #38761d;">We absorb vitamin D, too, from foods of animal origin, and from fortified foods. Vitamin D has been shown to be well absorbed from nutritional supplements.</span></strong></em><br />
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<strong><em><span style="font-size: x-large;">Other Interactions</span></em></strong><br />
<em><strong>Lifestyle Factors. <span style="color: #38761d;">Caffeine intake decreases absorption of calcium, magnesium, phosphorous, potassium, and sodium. Increased excretion of these minerals is in the urine.</span></strong></em><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Alcohol intake is especially damaging to the mucosal lining of the intestine and contributes to deficiencies of many nutrients. In the alcoholic, absorption, especially of thiamine and folic acid, is impaired due to decreased intestinal function. Other depleted nutrients include other B fractions, such as riboflavin, niacin, pyridoxine, and B12, as well as ascorbic acid, fatty acids, and electrolytes. Smoking reduces calcium absorption. Also, it reduces substantially the possibility of absorbing calcium from a nutritional supplement.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Undue physical and emotional stresses can reduce calcium absorption and result in unexplained dumping of calcium in the intestinal tract. In times of worry and tension, fecal calcium excretion may be twice that of the dietary intake. Ascorbic acid, too, is lost by undue stress.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: black;">Over-The-Counter Drugs.</span><span style="color: #38761d;"> Mineral oil, used to relieve constipation, hinders the absorption of fat-soluble vitamins A, D, E , K, and beta-carotene. In tests, mineral oil, given in large doses along with vitamin A, interfered with the absorption of the vitamin. Much of the vitamin A was dissolved in the mineral oil, rendered unavailable, and excreted. Beta-carotene, too, dissolves in mineral oil and becomes unavailable for absorption. Other laxatives may cause calcium and vitamin D losses.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Antacids, from magnesium and aluminum hydroxide compounds, can impair calcium absorption. The pH of the small intestine is altered by antacids and, in turn, decreases absorption of folic acid and vitamin B12.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: black;">Prescription Drugs. </span><span style="color: #38761d;">Drugs can affect nutrient absorption in different ways, by absorbing the nutrient, impairing its absorption, or changing its characteristics. The nutrient may be rendered insoluble, or have its pH altered. These changes may result in nutrient malabsorption by producing maldigestion, or impair the functioning of the mucosa lining.</span></em></strong><br />
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<strong><em><span style="color: black;">Health Problems. </span><span style="color: #38761d;">Some diseases may decrease or delay absorption of nutrients. For example, evidence of decreased absorption of vitamin A is based on its level found stored in the blood of a living patient, or measured in the liver after death.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Chronic constipation impairs absorption of vitamin A and carotene.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Ascorbic acid (vitamin C ) is absorbed from the small intestine. A number of food-borne pathogens, such as Salmonella and Escherichia coli, not only result in food poisoning, but also decompose ascorbic acid. In patients with gastrointestinal problems, such pathogens prevent ascorbic acid absorption.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Abnormal conditions in the intestinal tract, such as diarrhea, decrease arterial absorption of ascorbic acid, even when this vitamin is administered in high dosages. Also, ascorbic acid absorption may be impaired in patients with achlorhydria (an absence of a normal supply of hydrochloric acid from gastric secretions).</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Any health condition that impairs fat absorption also impairs absorption of vitamin A and carotene.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Riboflavin is not absorbed readily by patients with gastrointestinal diseases. This vitamin is absorbed from the intestine and requires hydrochloric acid for its absorption. However, injected riboflavin is utilized by patients with gastrointestinal diseases. Given intravenously, most of the riboflavin goes into the small intestine, especially the duodenum, from where it can be reabsorbed. Most riboflavin is destroyed in the large intestine and in its passage through the kidney.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Individuals who lack bile in the intestine due to poor secretion of bile salts or obstructive jaundice (due to stones, cancer, or abnormal narrowing of a duct or passage) may have poor intestinal absorption of vitamin K.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: black;">Age. </span><span style="color: #38761d;">The age of an individual may play a role in nutrient absorption. For example, by examining fecal secretions, it has been found that vitamin A is poorly absorbed in infants, but well absorbed in adults. Also, infants and children absorb or convert carotene very poorly.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">The gastrointestinal tract of children differs from adults in permeability, pH, transit time, and enzymatic activity. Children may absorb nutrients well or poorly, depending on the balance of these factors.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Calcium absorption is affected, in part, by the body's needs during different periods. If the need is low, calcium absorption from the intestine may be low. During periods of growth, pregnancy, and lactation, calcium needs are high and its absorption may increase greatly. </span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Iron absorption, like calcium, is affected, in part, by the body's needs during different periods. If iron stores are low, which is common for most women and children, the intestinal mucosa readily takes up iron and increases the proportion absorbed from the diet. Conversely, high iron stores, typical of men and most post-menopausal women, reduce the percentage of iron absorbed, which helps prevent iron overload.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">The elderly may experience impaired B12 and calcium absorption in the intestine as well as other nutrients. As people age, many systems may function less efficiently than when they were younger.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: black;">Raw Versus Cooked Foods. </span><span style="color: #38761d;">It might be assumed that more nutrients are absorbed from raw than from cooked foods because the heat and pressure of cooking destroys certain nutrients. This assumption is true for some, but not for all foods. Anti-nutrients, present in some raw foods, are deactivated by cooking, and therefore nutrients are available for absorption. For example, tests showed that less vitamin C was obtained from raw than from cooked broccoli.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Years ago, experiments were conducted to determine carotene absorption from carrots. Results were mixed. One of the investigators found that 20% of the carotene in raw carrots was absorbed, compared to only 5% in cooked carrots. A second investigator had opposite results. Absorption in the raw carrots was only 1%, compared with 19% in the cooked carrots. Then, a third investigator showed that about 25% of the carotene absorbed was doubled if the carrots were pureed. These studies show the difficulty in establishing whether raw or cooked vegetables provide better nutrient absorption.</span></em></strong><br />
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<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: black; font-size: large;">Supplement Absorption</span></em></strong><br />
<strong><em><span href="http://www.culturesforhealth.com?a_aid=4d2b6379b68bb&a_bid=be0e847a" target="_top"></span></em></strong><br /></div>
<img alt="" height="1" src="https://www.culturesforhealth.com/affiliate/scripts/imp.php?a_aid=4d2b6379b68bb&a_bid=be0e847a" style="border: 0px currentColor;" width="1" />Generally, for good absorption of nutritional supplements, they should be taken along with foods at meals. However, there are exceptions.<br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Iron supplements are absorbed best if taken on an empty stomach. Iron absorption is impaired if hydrochloric acid is deficient in the stomach. Iron supplements should not be taken at the same time as vitamin E supplements, for iron and vitamin E are antagonistic to each other.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Zinc supplements, if taken with egg, milk, or cereal, are not as well absorbed as when they are taken with other foods..</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Inorganic forms of minerals may not be well absorbed. To improve absorption, manufacturers may chelate mineral supplements. This technique binds the mineral to an organic chelating substance that mimics the absorption process in the body. Examples of inorganic forms of minerals are carbonate, chloride, hydroxide, iodide, oxide, phosphate, selenate, selenite, and sulfate. Examples of organic chelated forms of minerals are ascorbate, aspartate, citrate, gluconate, glycinate, lactate, orotate, and any substances that end with the word "chelate." The chelated form of a mineral supplement may be a more expensive product than the inorganic form. However, it may be more cost-effective because of its improved absorption.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Calcium supplements cannot be absorbed unless they disintegrate and dissolve. According to standards established by the U.S Pharmacopeia, 75% of a drug tablet must disintegrate within a half hour. However, calcium tablets are regarded as nutritional supplements, not drugs. There has been no requirement that they meet this protocol. The Food and Drug Administration (FDA) has not required such testing for calcium or for other nutritional supplements.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">In 1988, Dr. Ralph F. Shangraw, chairman of the Department of Pharmaceutics at the School of Pharmacy, University of Maryland, reported results of experiments he had conducted with calcium supplements. He found that many calcium tablets had poor disintegration and dissolution, which would indicate that the product might be absorbed poorly, if at all. As a result of Shangraw's findings, some manufacturers reformulated their calcium supplements to improve disintegration and dissolution of their products.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">A simple tests roughly simulates how effectively a calcium supplement is apt to disintegrate and dissolve in the presence of hydrochloric acid in the normally functioning stomach. Place a calcium tablet in vinegar and stir occasionally. After a half hour, at least three fourths of the tablet should be dissolved. If this has not occurred, it suggests that the supplement will be absorbed poorly, if at all.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: black;">Foods Versus Supplements. </span><span style="color: #38761d;">Surprisingly, comparison data are largely lacking for nutrient absorption from foods with that from supplements.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Recently, a study was conducted by researchers at the USDA's Human Nutrition Research Center in Beltsville, Maryland, comparing the absorption of vitmain C from foods with that from vitamin C supplements. Sixty-eight men were placed on a diet designed to be very low in vitamin C to deplete them of this nutrient. After one month, the diet was supplemented with vitamin C-containing foods or supplements. Both foods and supplements were equally effective in restoring plasma vitamin C levels, with the exception of raw broccoli. In a raw state , broccoli was at least 20% less effective in raising plasma vitamin C levels than other foods that contain significant amounts of vitamin C.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Unlike vitamin C, it is far more difficult to obtain extra vitamin E from foods. According to Orville A. Levander, from the Beltsville center, it is virtually impossible to obtain more than 25 International Units (IUs) of vitamin E per day solely from the diet. The U.S. RDA is 15 IU of vitamin E for men and 12 IU for women. Levander reported that the average intake is about 10 IU to 15 IU. In recent years, higher levels have been suggested for health maintenance or treatment of diseases.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Levander and his colleagues studied 65 men for a comparison of how diets and supplements contribute to plasma levels of vitamin E. The group of men depending on vitamin E absorption solely from food showed no significant differences in their blood levels. The average daily intake was less than 20 IU of vitamin E from dietary sources. However, the group of men who added a multivitamin supplement at least every other day were able to obtain an extra 15 IU to 60 IU of vitamin E daily. In the third group, the men who took daily vitamin E capsules were able to obtain at least 100 IU of vitamin E above their dietary intake.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">Compared with the group that did not take supplements regularly, plasma vitamin E levels averaged 14% higher in the group taking multivitamin supplements.. However, the levels were more than twice as high in the group taking vitamin E supplements daily.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">The researchers suggested that persons who desire to increase their vitamin E plasma levels substantially need to take supplements.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">At times, a nutrient may be absorbed more effectively from a supplement than from a food source. In a recent study of the Human Nutrition Research Center on Aging at Tuft's University, as well as from other studies, it was found that 20% to 40% of the elderly lose their ability to absorb the protein-bound nutrient, vitamin B12 from food. However, they were able to absorb the crystalline form from a supplement.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="color: #38761d;">The answer to the question "how well are nutrients absorbed?" is far from simple. The basics of good nutrition offer the best possibilities. These basics have been stated frequently but bear repetition. Eat a wide variety of basic foods, avoid excesses to minimize imbalances, and improve lifestyle factors related to health. All these factors contribute to better nutrition.</span></em></strong><br />
<strong><em><span style="color: #38761d;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #38761d; font-size: x-large;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #660000; font-size: x-large;">Selected Drug Interactions</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">PREDNISONE, and other gluco-corticoids, used with allergies and collagen disease, can impair calcium absorption. Other drugs that can impair calcium absorption include anticonvulsants, such as phenobarbital, diphenylhydantoin, and primidone; sedatives from glutethimide; and diphosphonates, used with Paget's disease.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">CHOLESTYRAMINE, a cholesterol-lowering drug, may induce steaorrhea (excessive fat in the feces) and malabsorption of fat-soluble vitamins, as well as interfere with the absorption of folic acid, iron, and vitamin B12.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">CIMETIDINE, used with duodenal ulcers, as well as slow-released potassium drugs,used with high blood pressure, reduce vitamin B12 absorption.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">BIGUANIDES, used as hypoglycemic agents with diabetes, may result in vitamin B12 malabsorption.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">COLCICHINE, used with gout, may interfere with the absorption of vitamins K and B12, carotene, sodium, lactose, and fat.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">NEOMYCIN, an antibiotic, may decrease absorption of vitamin B12, calcium, iron, potassium, sodium, nitrogen, fat, lactose, and sucrose.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">PARA_AMINO SALICYLIC ACID, used with tuberculosis, may interfere with the absorption of vitamin B12, folic acid, and fat by the mucosa.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">POTASSIUM CHLORIDE, used as a salt substitute, may interfere with vitamin B12 absorption.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">SALICYLAZO-SULFPYRINE, used as an anti-inflammatory agent with ulcerative colitis and regional enteritis, interferes with absorption of folic acid by the mucosa.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">ON THE OTHER HAND, certain foods can speed up or slow down the body's absorption of the drug and influence the efficacy of the drug. Follow directions given by your doctor or pharmacist.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">FOODS HIGH IN VITAMIN K (such as liver and dark green leafy vegetables) interfere with the action of anticoagulants that prevent blood clots.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">CALCIUM-RICH FOODS (such as dairy products) reduce the effectiveness of tetracyclines used to fight infection.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">CAFFEINE-CONTAINING DRINKS (such as coffee, tea, and cola) as well as acidic fruit and vegetable juices (such as orange, grapefruit, and tomato juices) may destroy some drugs in the stomach before they can perform their work.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;">HIGH FIBER FOODS (such as whole-grain products) may reduce drug absorption in the body.</span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
<strong><em><span style="background-color: #d9ead3; color: #274e13;"></span></em></strong><br />
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<strong>The
author, Beatrice Trum Hunter, MA, has written more than 30 books on food and
environmental issues, frequently before widespread public awareness. She was
food editor of Consumer's Research Magazine for more than two decades. She is an
honorary member of The Price Pottenger Nutrition Foundation, as well as an
honorary fellow of The International Academy of Preventative Medicine and an
honorary member of The American Academy of Environmental Medicine. She has been
the recipient of many awards, including The Jonathan Forman Award of The Society
for Clinical Ecology, The New Hampshire Society for Preventative Dentistry, and
The Donnon Pepper Humanitarian Award. She can be reached at 243 Falls Road,
Deering, N.H. 03244</strong><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-22058952430128074642012-09-28T06:07:00.001-07:002012-09-28T06:07:42.047-07:00The Mommy Gene: Eugenics Reclothed?<div dir="ltr" style="text-align: left;" trbidi="on">
This morning on the news the newscasters were reporting on studies done at Rockefeller University, concerning what looks like a gene that makes mothers more naturally fit to be mothers. I wasn't surprised when the announcers stated that these studies were performed at Rockefeller University. The Rockefellers are widely known for their interest and work in the field of eugenics. Deciding who is and is not fit to be a mother and perhaps restricting certain women from having children is obviously part of the eugenics movement. Of course the term eugenics was not used on the news. It is not a socially accpetable term ....for clear reasons.<br />
<br />
The Mommy Gene news was presented in a way that does address a serious issue....dysfunctional and abused children in our society. The information was hinting at the idea that mothers would want to be tested for this gene to be able to decide whether or not they should have children. After all...don't we want children to be loved and cared for?<br />
<br />
There may be some sincere researchers involved with these studies who want to help mankind....society... to be happier and healthier, however, I really think that the main goal of these studies is more in line with the ideas presented in A Brave New World and the book "1984" by George Orwell.<br />
<br />
I would highly recommend that any sincere researcher read the book Nutrition and Physical Degeneration by Dr.Weston Price. Diet can form our genetic heritage and Dr. Price shows irrefutable evidence that people who ate their native natural diets were healthy, well formed, well adjusted....and happy. Those who lived near the trading posts and in the cities were exposed to the industrialized foods and became malformed through poor parental nutrition and their own diets. Crime becomes prolific and people's brains just don't work properly, immunity suffers and skeletal malformations are widespread. Instead of creating the potential for people to be classified as adequate or not adequate for having children maybe we should take a much closer look at what primitive people ate, how they prepared their foods and why. Our modern research is based on profit and control. Before science and technology, people knew...through trial and error...what foods they needed to eat...and even more importantly how to prepare these foods to make nutrients available and to minimize natural toxic elements in certain foods. In order to survive, reproduce and have healthy happy children...they knew their diet had to be a priority.<br />
<br />
So...instead of moving further into a scientific, robotic and controlled society, where our freedoms become more and more restricted, maybe we should turn back to the wisdom of our ancestors where the good of the whole is considered but only first by being concerned with the good of the individual!<br />
<br />
For more information on natural ways of ensuring a healthy, happy well adjusted society, please see the resources available at <a href="http://www.ppnf.org/">www.ppnf.org</a> <br />
<br /><a href="http://www.psychologytoday.com/blog/love-sex-and-babies/201109/">http://www.psychologytoday.com/blog/love-sex-and-babies/201109/</a><br />Is There A Mommy Gene?<br />
<a href="http://www.oldthinkernews.com/2007/08/eugenics-moves-to-the-twenty-first-century/">http://www.oldthinkernews.com/2007/08/eugenics-moves-to-the-twenty-first-century/</a><br />Rockefellers and Eugenics</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-16281131334425208082012-03-25T08:23:00.000-07:002012-03-25T08:23:01.881-07:00SHOULD EVERYONE CUT BACK ON SODIUM?<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7FJkqfKpJCqlMGQqa1y3Hv2vljSrHWN5dnxKbJmrxPl2f8MXbB9oZvZ_Onafnd8EHxXo54UW5JHim-5W4-l3FsAJEoKpudVyPVxnKoAoc91mL1s198Boxg7qD57gxnKoktK6-t3URBg/s1600/himalayan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7FJkqfKpJCqlMGQqa1y3Hv2vljSrHWN5dnxKbJmrxPl2f8MXbB9oZvZ_Onafnd8EHxXo54UW5JHim-5W4-l3FsAJEoKpudVyPVxnKoAoc91mL1s198Boxg7qD57gxnKoktK6-t3URBg/s400/himalayan.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><strong>By Beatrice Trum Hunter</strong><br />
From Consumer Research Magazine<br />
Feb. 1995<br />
<br />
In 1994 the U.S Department of agriculture proposed to limit sodium in school feeding programs. The Salt Institute, a trade organization, promptly protested. The group contended that removal of high-sodium foods, such as fluid milk and other dairy products, inevitably denies children other important nutrients such as calcium and potassium, present in such foods.<br />
<br />
This challenge deserves scrutiny. The USDA's proposal, which forms public policy, must be based solidly on scientific evidence. Correct? Incorrect!<br />
<br />
Contrary to popular perception, universal sodium restriction is unnecessary, and possibly undesirable. A common notion is that sodium induces hypertension (high blood pressure) and lowering sodium intake will prevent hypertension. Unfortunately, this scientific notion has no scientific basis. Instead, many recent medical studies have brought into question the effectiveness and even the safety of universal sodium restriction.<br />
<br />
There is a relationship between sodium and blood pressure, which is important for about 10% of the population that is sodium-sensitive. For this group, sodium restriction is an important feature, along with other measures, for treatment. However, for about 90% of the population, there is no convincing scientific basis for the idea that sodium restriction will prevent hypertension.<br />
<br />
<strong><span style="font-size: x-large;">Treatment Differs from Prevention</span>.</strong> In earlier times, medically supervised sodium restriction therapy was common with hypertensives, For the general public, however, the Food and Nutrition Board of the National Academy of Sciences warned in 1954 that "harmful results may follow the restriction of sodium intake... when the diet is severely restricted in sodium for long periods,...reduction of intake of essential nutrients, especially vitamins, may occur...(in studies) calcium, riboflavin, and protein were the principal nutrients in short supply. These dietary deficiencies were occasioned chiefly by the omission of milk....Metabolic studies on patients with hypertension treated with sodium-restricted diets have revealed a number of changes....these changes are potentially dangerous, perhaps leading to... reduced renal (kidney) function."<br />
<br />
At that time, there was a medical consensus regarding the treatment of hypertension. In terms of prevention, one doctor warned the public against self-imposed sodium restriction that "affords no benefit to the normal individual....self restriction will not prevent disease."<br />
<br />
Another doctor noted that "thousands of misguided enthusiasts have eaten unpalatable food on a mistaken assumption that....high blood pressure would be prevented. The facts are simple. There is no evidence that excessive salt intake produces high blood pressure in humans."<br />
<br />
Treatment focuses on an individual's medical problems, with all the unique characteristics that shape the person. Prevention focuses on entire populations and improvement of their average conditions. The medical and public health models differ. Physicians dealing with a patient follow the rule of "do no harm", whereas public health doctors hope to "do some good."<br />
<br />
<strong><span style="font-size: x-large;">The Sodium Hypothesis</span>. </strong>In the late 1950s, the difference between treatment and prevention of high blood pressure became blurred. Lewis K. Dahl, M.D. promoted the hypothesis that there was a direct correlation between sodium intake of populations and hypertensive incidence.<br />
<br />
Dahl's sodium hypothesis was viewed by critics as being "packaged as a panacea." A few strategically placed advocates popularized the hypothesis. Over time, and with endless repetition, the hypothesis gradually was viewed as gospel.<br />
<br />
There were skeptics. In a 1979 report, the National Institutes of Health Hypertension Task Force noted that the brevity of the section on prevention"is indicative of the lack of knowledge concerning basic mechanisms of hypertension. Research must supply new knowledge before confident statements concerning prevention can be made."<br />
<br />
John H. Larach, M.D., a prominent hypertension researcher, commented in 1983 on the popular anti-sodium policy:<br />
"Now, what can I possibly have against these well-intended efforts? Nothing except the fact that they are not supported by scientific evidence. They are based on assumptions that are either entirely false or entirely unproven. Let us review some of these. <strong>First assumption:</strong> Everyone who has high blood pressure should cut back on salt to bring the pressure down. This is wrong...... <strong>Second assumption: </strong>Hypertension can be prevented in normal people if they cut down on their salt intake while they're still healthy. <br />
This theory sounds good and conforms to the attractive idea of preventing disease by changing our diets and life-styles. The trouble is, there is not a shred of evidence to support it where high blood pressure is concerned. Not even a badly designed, poorly executed scientific study.<br />
In 1984, a group of 13 scientists wrote on the subject in The Lancet:: "The usual scientific standards for weighing evidence and for giving advice which are now well established in drug development and prescribing seemed to have been forgotten in an evangelical crusade to present a simplistic view of the evidence which will prove attractive to the media."<br />
<br />
Larach, joined by Michael H. Alderman, M.D. assessed the impact of sodium intake on cardiovascular health among healthy people over the course of eight years. In 1991 they reported their finding. People on low-sodium diets had dramatically higher numbers of heart attacks.<br />
<br />
Another skeptic of the sodium hypothesis was David A McCarron, M.D. at the Oregon Health Sciences University. He argued that governmental concern about high-sodium diets was misplaced. Not an <strong>excess</strong> of nutrients such as sodium is the problem, but rather a <strong>deficiency </strong>of nutrients, especially calcium, is responsible for hypertension.<br />
<br />
McCarron's "calcium hypothesis" reflected a renewed interest in the interaction of electrolytes-- electronically charged particles that play an important role in regulating body processes--mainly the interrelationships of sodium with calcium and potassium. Numerous articles in medical journals noted that calcium and potassium deficiencies were implicated in sodium's blood pressure effects. Some studies found them to be even more important than sodium.<br />
<br />
<strong><span style="font-size: x-large;">Unanticipated Risks</span></strong><br />
Researchers began to question, too, the lack of proven safety for universal sodium restriction. Studies began to identify unanticipated risks of low-sodium diets, resulting in elevated blood pressure in some individuals, and increases in serum creatinine (a waste product from a substance found in muscles, blood, and urine). Also,there was a rise in undesirable low-density lipoprotein cholesterol, uric acid and significantly higher fasting insulin levels. All of these features are disease risk factors.<br />
<br />
In addition, low-sodium diets might lead to a reduced capacity to absorb other nutrients and a lowered resistance to problems such as diarrhea, hyperthermia, and bleeding. Low sodium diets also seem to be related to sleep disturbances.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZ-1Zin9B9wnXGFADxKbUn1huUiw-rhwA7KRDPBfgwfTdm4hRD-OIVutGgeqi1zvcxD0zTGLATePclm0Oh1Xr4hAFOF5D_v-sDfE7HSInW7YaHoOygxfrxKHj4RgWnMSMsSTZHf6unX0/s1600/intersalt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZ-1Zin9B9wnXGFADxKbUn1huUiw-rhwA7KRDPBfgwfTdm4hRD-OIVutGgeqi1zvcxD0zTGLATePclm0Oh1Xr4hAFOF5D_v-sDfE7HSInW7YaHoOygxfrxKHj4RgWnMSMsSTZHf6unX0/s400/intersalt.jpg" width="400" /></a></div>The sodium hypothesis proponents recognized that their scientific basis was being challenged. They devised a massive global study in an attempt to answer the skeptic's objections. INTERSALT was funded by national blood pressure research groups, the National Heart, Lung, and Blood Institute, and the World Health Organization, in an attempt to provide a scientific basis for the sodium hypothesis.<br />
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By 1986, INTERSALT researchers had examined numerous population studies purported to link sodium and hypertension. The studies encompassed more than 10,000 individuals, at 52 centers, in 32 countries. Most of the studies, when evaluated, were found to be flawed, and were discarded. The number of quality studies was reduced to 13, of which 10 failed to demonstrate any sodium-hypertension association. The results of the evaluation were summarized succinctly in the British Medical Journal: "Salt has only small importance in hypertension."<br />
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Thomas J. Moore, a medical writer, wrote that the INTERSALT results were "as clean an outright refutation as can be found in science, yet the findings of the INTERSALT study passed virtually unnoticed in the media and scientific journals in the United States."<br />
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According to Moore, John Larosa, then head of the American Heart Association's Nutrition Committee, a group which regularly endorsed sodium restriction, admitted that " we're trying to figure out how to back away from the salt recommendation without looking like fools."<br />
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William Ira Bennett, M.D., editor of the Harvard medical School Health letter, explained that the deafening silence by officials was because they had invested their credibility in promoting the sodium hypothesis. Bennett wrote that"little was said about the INTERSALT study because it was a kind of humiliation when you have a nutrition recommendation that you have to abandon."<br />
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Despite the lack of any confirmation of the sodium hypothesis from the INTERSALT study, federal officials continue to retain the recommendation that everyone should reduce dietary sodium. The 1988 Surgeon General's Report admitted that whether universal sodium restriction would lower population blood pressure or not had never been tested.<br />
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Recognizing that the public policy was at odds with scientific findings, the National Heart, Lung, and Blood Institute convened a Salt and High Blood Pressure Workshop in 1989. The experts could reach no consensus.<br />
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The leaders of the INTERSALT project tightly controlled the release of analyses of the data base for publication. They used meta-analysis, a technique of compiling all previous studies to gain the statistical power of large numbers of observations. However, the poor quality of many of the early studies, as already noted, was ignored, and the meta-analysis by sheer numbers was used to confirm the sodium hypothesis.<br />
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The advice for hypertensives to decrease sodium intake remains sound. However, the same advice for the general public lacks a scientific basis. There is no proof, to date, that excess sodium intake will prevent hypertension from developing.<br />
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Even when findings are positive about sodium intake, the firmly entrenched sodium hypothesis overrides other considerations. In recent studies with the elderly, sodium intake had a small beneficial effect on bones (the ultra distal radius and total hip) in men. Nevertheless, the researchers felt obliged to caution that "there are many overriding public health reasons not to increase sodium intake."<br />
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Support of the sodium hypothesis is based on population studies, which ignore the confounding variables that may determine sodium's role in hypertension. Precisely how sodium influences blood pressure is not yet firmly established.<br />
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<strong><span style="font-size: x-large;">Many Contributing Factors</span></strong><br />
There are many determinants of hypertension. Sodium appears to be only a minor player in a highly complex field. There are environmental factors of geography, location, temperature, and poisoning from heavy metals, such as lead and cadmium.<br />
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For example, cadmium, a toxic metal, is an important contributing cause of hypertension. With age, cadmium accumulates in the body, especially in the kidneys, from contamination of this heavy metal in the environment. Cadmium in food results mainly from food processing and refining; in drinking water, from areas of "soft" water lacking in minerals such as calcium and magnesium, as well as from water piping; and in air, from industrial pollutants. Cadmium's role in hypertension can be stopped if the body's zinc supply is adequate. Unfortunately, many Americans are low in zinc.<br />
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There are lifestyle factors of obesity, lack of exercise, mental stress, smoking, alcohol, coffee and tea. Hypertension is far more common among overweight adults than among those with normal weight. Studies have shown that weight loss can reduce blood pressure significantly in obese adults. Heavy drinking is known to increase hypertensive risks. Even moderate drinking may be a risk factor, according to the findings of Jacqueline Witteman and colleagues at Harvard University. They found that women who consume two mixed alcoholic drinks daily may be 40% more likely than others to develop hypertension. Milk drinkers may lower this risk, possibly due to the calcium and other protective nutrients in the milk.<br />
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There are factors of genetics, race, gender, hormones and age. A hormone has been identified and studied that is believed to be related to hypertension development. A sodium-pump inhibiting hormone appears to slow the activity of a protein that moves sodium out of the cells, according to Mordecai P. Blaustein, M.D. and John Hamlyn, Ph.D. at the Maryland School of Medicine.<br />
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There are nutritional effects of certain dietary components, and potable water quality. Studies that examine only sodium or any other single dietary component as a factor in inducing hypertension give too limited a view. Many components may be interrelated. Also, not all sodium compounds affect blood pressure as does sodium chloride (table salt). Nor do we eat sodium, per se, but rather as sodium compounds in foods.<br />
<span style="font-size: x-large;"><strong>Nutritional Factors. </strong></span><span style="font-size: small;">Hypertension is associated with certain nutritional deficiencies, especially with low intake of specific minerals, vitamins, proteins, fatty acids, carbohydrates, and calories. Excessive sodium intake is related to some of these nutrients.</span><br />
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Dr. McCarron and his colleagues suggest that nutritional deficiencies, not excesses, distinguish hypertensive and overweight Americans in studies, individuals on low-sodium diets with low intake of dairy products were at two to three times greater hypertensive risk than those with high intake of dairy products. McCarron concluded that the standard weight-reduction diets actually may exacerbate conditions that lead to hypertension by further reducing nutrients that are essential to maintain normal blood pressure. By recommending sodium reduction, McCarron said, "we're setting up the dietetic community for failure."<br />
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Many Americans do not get enough calcium. McCarron believes that a lack of adequate calcium may be as important a factor in hypertension as is excessive sodium and that sodium-sensitive individuals may benefit the most by increasing calcium intake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXX5GgjJ5ki8EeG96GdpuGTYc59rZ1lAg5t_i6_cK1ijAUGVLs7BG-B0-07FBdPLlizMyAXDv5t8Kj3L3FoMeQ7zg1SYAXeoj8cb1aqj4dWmoCeYR17M4UcO-J3qUXopBxfSqnmKaPj-4/s1600/fruit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXX5GgjJ5ki8EeG96GdpuGTYc59rZ1lAg5t_i6_cK1ijAUGVLs7BG-B0-07FBdPLlizMyAXDv5t8Kj3L3FoMeQ7zg1SYAXeoj8cb1aqj4dWmoCeYR17M4UcO-J3qUXopBxfSqnmKaPj-4/s320/fruit.jpg" width="320" /></a></div>The ratio of potassium to sodium intake is important. Basic foods have favorable high potassium/low sodium ratios. Examples are fresh fruit and vegetables. This ratio becomes inverted in processed foods, whereby the potassium is reduced or even depleted, and sodium rises, sometimes dramatically. Examples are canned string beans and potato chips. In industrialized countries, the average diet contains a large excess of sodium-far beyond the physiologic needs. Processed foods account for up to 80% of the daily sodium intake in the American diet.<br />
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The long held belief that sodium is the sole salt component responsible for increasing blood pressure has been challenged. Studies suggested that the chloride component in sodium chloride (table salt) might also be a factor. In rat studies, blood pressure increased far more following ingestion of sodium chloride than with other sodium-containing compounds. Chloride might enhance sodium's effects on blood pressure.<br />
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Although table salt may increase blood pressure in hypertensives, many other sodium-containing compounds may not. In a study conducted by Dr. Theodore W. Kurtz and his colleagues at the General Clinical Research Center, University of California, men with high blood pressure were given table salt supplements for a week. As anticipated, their blood pressure rose sharply. But, when they received the same amount of sodium in other sodium-containing compounds, such as sodium citrate (a common additive in many foods and beverages) their blood pressure remained constant.<br />
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A clearer designation would be "sodium chloride-dependant hypertension" rather than "sodium-dependant hypertension."<br />
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Many Americans have diets low in magnesium. Burton M. Altura, M.D. at SUNY, Downtown Medical Center (Brooklyn) reported that low magnesium levels may be related to hypertension. A group of normal rats, fed a magnesium-deficient diet for 12 weeks, developed hypertension. The interior of the fine branches of their veins and arteries had constricted in size, which caused the blood pressure rise. The lower their intake of magnesium, the smaller their blood vessels became, and the more their blood pressure rose.<br />
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In human studies conducted in The Netherlands, 91 middle-aged and elderly women with untreated mild to moderate hypertension were given magnesium supplements at levels difficult to achieve solely by dietary changes. After 6 months, they showed beneficial blood pressure reduction. <br />
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Some segments of the American population may be severely magnesium depleted, including chronic alcoholics, and individuals taking diuretics-widely used prescription drugs. The diuretics, used by hypertensives to expel sodium, also expel magnesium. A Swedish study found patients given a magnesium supplement along with the diuretic avoided this problem.<br />
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Tin may be a factor, not yet well recognized, in hypertension. The animal model used most frequently used to study hypertension is a spontaneously hypertensive rat (SHR). In tests, a tin compound (stannous chloride) was found to keep blood pressure normal in the young SHR during a 14 week study, but had no similar beneficial effect on SHR adults. Selenium deficiency has been found to accelerate the development of hypertension in SHR.<br />
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In epidemiological studies, as well as in animal experiments, an adequate intake of high-quality protein food has been shown to be beneficial for sodium excretion, improvement of arterial walls, and lowering of blood pressure. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkMDkYMIIhnkbNtgpmpQYlg404H2aaozs1M5ey1Hzy9akvN0lSYbkD_ZUpcXGHO_lJBl0eHyZ-g6njPcr6e-v7IRMi5_JQcm8a1bkkeZZ9vPpjyggyBV3Krd5Wzm8pp0CTh6Sg00iQOo/s1600/fish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkMDkYMIIhnkbNtgpmpQYlg404H2aaozs1M5ey1Hzy9akvN0lSYbkD_ZUpcXGHO_lJBl0eHyZ-g6njPcr6e-v7IRMi5_JQcm8a1bkkeZZ9vPpjyggyBV3Krd5Wzm8pp0CTh6Sg00iQOo/s400/fish.jpg" width="400" /></a>The type of fat in the diet may be related to hypertension. In a review of non-drug therapies for hypertension, reduction of saturated fat intake was recommended in the American Journal of Hypertension (February 1989). This dietary change causes a modest lowering of blood pressure, as well as counteracting the cholesterol-raising effect of some commonly used hypertensive drugs. Vegetarians and others whose fat intake consist mainly of polyunsaturated fats have lower blood pressure levels than those whose fat intake consists mainly of saturated fats.<br />
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The American diet is low in omega-3 fatty acids, found in fish and in fish oil supplements. Increased fish consumption may reduce the risk of pregnancy-induced hypertension. Results have been inconsistent with many studies using a high fish diet or fish oil supplements to reduce high blood pressure. However, data from studies of more than 1,300 subjects, analyzed by scientists under the auspices of the national Institute of Environmental Health Science of the National Institutes of Health, suggested overwhelmingly that fish oil lowered blood pressure moderately in the majority of hypertensive subjects. Generally larger amounts of fish oil produced greater declines in blood pressure than did smaller amounts. Very low supplemental dosages had virtually no effect. Nor did it produce changes in the blood pressure level of healthy subjects. The effects of fish oils, however, might be harmful for hypertensives with impaired kidney function or poor blood clotting ability.<br />
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Sugar is a food component that, at high intake, is known to enhance the increase of blood pressure caused by salt in sodium-sensitive rats. In a study involving monkeys, larger amounts of sugar as well as salt in the diet, induced high blood pressure. The animals fed a diet containing 3% salt and 38% sugar developed higher blood pressure than those on a high salt, but sugarless, diet. Both groups developed higher blood pressure than animals fed their normal monkey chow. The study demonstrated that a diet high in both sugar and salt--much like a typical American diet-- also could raise the cholesterol level in the animals' blood.<br />
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Deficiencies of certain nutrients and food components may be additional factors in hypertension. These constituents include some vitamins (A, B3, C, and biflavonoids);certain amino acids (tyrosine and tryptophan); and inadequate intake of water and dietary fibers. Food allergy, especially gluten sensitivity to certain grains (wheat, rye, oat and barley) has been suggested by Lloyd Rosenvold, M.D. of Loma Linda University Medical School as an unrecognized factor in some cases of hypertension. There may be other nutritional factors, as yet unrecognized, that play a role in hypertension.<br />
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<span style="font-size: x-large;">Continuing A misguided Policy?</span><br />
The national High Blood pressure education Program Coordinating Committee met late in 1994 to formulate "prevention" strategies in the national campaign against hypertension. Some participants raised doubts about the initiative. Mary C. Winston of the American Heart Association noted the mounting opposition, "by a lot of good scientists," to sodium restriction as a preventative measure.<br />
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At the committee meeting, H. Mitchell Perry, Jr. of Washington University in St. Louis said, "I don't think the scientific evidence supports a public health campaign of this type."<br />
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James R. Sowers, M.D. of Wayne State University urged the committee to recognize that "we are not just making progress on salt." Sowers urged that more attention be given to the multiple risk factors involved in hypertension.<br />
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Despite such criticisms, the Coordinating Committee staff reported that an extensive media campaign is already under way.<br />
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In conclusion, the evidence suggests that for 90% of the population, with blood pressure within normal range, sodium intake does not cause hypertension. As with all nutrients, "moderation" is a key concept. Also, sodium intake must be balanced by intake of foods with adequate amounts of potassium, calcium, and other nutrients related to it. People are most likely to achieve both moderation and balance by selecting basic foods - fruits, vegetables,meat, fish, eggs, and dairy foods. Public health policy aiming at narrow dietary recommendations tend to obscure this sound advice. When the policy lacks scientific basis, it may actually undermine it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiDt8GMLex6Sa9ymIc8FzlcVEX8C1FknSWsZELhNDyxomAMzabVxFxYnfWK3LRjHwj3HGqqLhZWVMii7LdL7kwaTvCF9Dlaa2TWt-sYeZj4ryb7zPMYCw2ODpn93Cyl2xn8agXQwGeMo/s1600/Beatrice+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiDt8GMLex6Sa9ymIc8FzlcVEX8C1FknSWsZELhNDyxomAMzabVxFxYnfWK3LRjHwj3HGqqLhZWVMii7LdL7kwaTvCF9Dlaa2TWt-sYeZj4ryb7zPMYCw2ODpn93Cyl2xn8agXQwGeMo/s200/Beatrice+004.JPG" width="150" /></a><strong>Photo By Peter Beard</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
<strong>The author, Beatrice Trum Hunter, MA, has written more than 30 books on food and environmental issues, frequently before widespread public awareness. She was food editor of Consumer's Research Magazine for more than two decades. She is an honorary member of The Price Pottenger Nutrition Foundation, as well as an honorary fellow of The International Academy of Preventative Medicine and an honorary member of The American Academy of Environmental Medicine. She has been the recipient of many awards, including The Jonathan Forman Award of The Society for Clinical Ecology, The New Hampshire Society for Preventative Dentistry, and The Donnon Pepper Humanitarian Award. She can be reached at 243 Falls Road, Deering, N.H. 03244</strong></div><br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2744456121857120341.post-19480696885838820832012-02-27T07:44:00.000-08:002012-02-27T07:44:38.080-08:00SPICES DO MORE THAN JUST FLAVOR YOUR FOOD<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JKTmiKcm9qL0pjZY6LsrlZLR9mQDG6jy_hA8NGDcUTFY1-bv4nqozafKxSmNF27qMYhghewwUV-j-hMipuh_6JGdOVt5n5ODWgbJ8yQZ6tv7TEira3o_ok9s38xNT-tCKXGvEAEAdjg/s1600/SPICE+3+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JKTmiKcm9qL0pjZY6LsrlZLR9mQDG6jy_hA8NGDcUTFY1-bv4nqozafKxSmNF27qMYhghewwUV-j-hMipuh_6JGdOVt5n5ODWgbJ8yQZ6tv7TEira3o_ok9s38xNT-tCKXGvEAEAdjg/s640/SPICE+3+005.JPG" width="640" /></a></div>FROM CONSUMERS' RESEARCH MAGAZINE: "Food For Thought" Column, Dec 2000 Issue<br />
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<strong><span style="font-size: x-large;">New Uses for Spices</span></strong><br />
<strong>By Beatrice Trum Hunter</strong><br />
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Spices have long been values for their ability to preserve foods against rancidity, and to add variety of flavor to an otherwise bland, monotonous diet. In many cultures, the pharmacological properties of certain spices have been recognized, and they have been used therapeutically.<br />
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More recently, due to the problems of foodborne diseases, spices are under investigation for their antimicrobial properties. The present interest in dietary supplements and functional foods has sparked activity to identify, isolate, and utilize bioactive ingredients in spices, such as sulfides, thiols, terpenes, and their derivatives, phenol, glycosides, alcohols, aldehydes and their esters.<br />
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Professor Daniel Fung and his associates at Kansas State University have been researching spices as antimicrobials. They studied 23 different spices with fresh meat (ground beef) and processed meat (salami) which had been contaminated intentionally with the virulent pathogen E. coli 0157:H7. Clove had the strongest antimicrobial effect, followed by cinnamon, garlic, oregano, and sage. The inhibiting effect of garlic increased with the rise in cooking temperature. Garlic contains allicin and other sulfur-containing compounds that suppress harmful organisms. Other spices that demonstrated antimicrobial effects against E. coli 0157:H7 in ground beef included clove (from its eugenol and carnosol, and cineole); and oregano (from its thymol, carvacrol, and borneol).<br />
Other spices too, have been found to possess antimicrobial properties. Hot peppers inhibiting Bacillus cereus, and Staphylococcus aureus; and Salmonella typhimurium; mustard, E. coli, Pseudomonas aeruginosa; pepper, Clostridium botulinum and Lactobacillus micrococcus; and sage, Listeria monocytogenes.<br />
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Dr. Fung and his colleagues added cinnamon to pasteurized apple juice,that had been contaminated purposely with E. coli 0157:H7. The cinnamon showed antimicrobial activity in the juice, even after three days of storage at room temperature, or up to eight weeks of storage at a cooler temperature.<br />
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The researchers reported that they did not determine whether foods, spiced at a high enough level to be effective in controlling pathogens, would be palatable. Nor did they consider that spices be regarded as a replacement for safe food practices. However, they concluded that if more spices are added to cooking, both at home and by food processors, the practice will reduce and inactivate pathogens. Spices can be a useful additional protective measure in safe food handling practices.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjul_fDWyzmdimwcmSLNw9-7Ld4vYWpF-cEy2og1FMfXzN1tOhtZlJcRHXfMFlTPZ0ZVq1BK3M4IIONbltKXKaX5BDE2MdnnyemkAjGxc74ouTYOu1aTOu_N9ReSGdgGSN7DQo4X78N2wk/s1600/horseradish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjul_fDWyzmdimwcmSLNw9-7Ld4vYWpF-cEy2og1FMfXzN1tOhtZlJcRHXfMFlTPZ0ZVq1BK3M4IIONbltKXKaX5BDE2MdnnyemkAjGxc74ouTYOu1aTOu_N9ReSGdgGSN7DQo4X78N2wk/s1600/horseradish.jpg" /></a><br />
Allyl isothiocyanate, a compound in horseradish, is a natural inhibitor of pathogenic microbes such as, Listeria, E. coli, and S. aureus. Researchers at the United States Department of Agriculture's (USDA's)<br />
Agricultural Research Station at Oklahoma State University investigated allyl isothiocyanate, and found that it exhibited excellent antibacterial and antifungal activity. They explored the possibility that this substance could be useful in packaged cooked uncured meats to prevent the growth of food poisoning bacteria.<br />
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Rosemary contains antioxidant characteristics, and is being used to prevent rancidity in fat containing products such as poultry, pork, and beef. The carnosic acid in rosemary accounts for its antioxidant activity. It can replace synthetic antioxidants that have been used to prevent fat-containing foods from turning rancid.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGn6SFsVNJuamEEt2RmN4T2ChNFoQJOJzKGOsjo8X9ob3VRHiPzpEKL45SShUA-x3otOt9eXG1qTyMWfqcgrtywTEVOXaInWxS9CjLoBtsnKZKvbsD1hYnLWjfNP-myro9tGmGYxvB00/s1600/oregano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGn6SFsVNJuamEEt2RmN4T2ChNFoQJOJzKGOsjo8X9ob3VRHiPzpEKL45SShUA-x3otOt9eXG1qTyMWfqcgrtywTEVOXaInWxS9CjLoBtsnKZKvbsD1hYnLWjfNP-myro9tGmGYxvB00/s1600/oregano.jpg" /></a></div>Oregano is being studied because it contains antioxidants and antimicrobials, such as carvacrol, thymol, and rosemarinic acid. These constituents make oregano an excellent food preservative and potential source of natural disease preventative chemicals that might fight chronic bacterial infections such as urinary tract infections and ulcers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8wmwCWUVyOvz8Yh0u6Ye1cbpY-q8eWaovHLk2rTjETzkqRmr9krhZqxt9lybzpsikAs72aS2TzvQsH7hR8WTMX5AJCllqHCzCgmefFhc2cjYHr6dyBC2jlq6rPQVvjQ2uXTdaxSrQBM/s1600/009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8wmwCWUVyOvz8Yh0u6Ye1cbpY-q8eWaovHLk2rTjETzkqRmr9krhZqxt9lybzpsikAs72aS2TzvQsH7hR8WTMX5AJCllqHCzCgmefFhc2cjYHr6dyBC2jlq6rPQVvjQ2uXTdaxSrQBM/s320/009.JPG" width="320" /></a>For many centuries Inca farmers used mint leaves to keep stored potatoes sound. Knowledge of this practice spurred Dr. Stephen Vaughn and his colleagues at USDA's Agricultural Research Service at Peoria, Illinois to study spice extracts. They discovered that vaporized oils from cinnamon, cumin, or thyme, applied to potatoes, kept them from sprouting for as long as 11 months, and also protected them from storage-rot fungi. The cooked potatoes had no unusual flavor.<br />
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If potatoes sprout prematurely, they soften and lose weight. Much of their starch turns to sugar, and when the potatoes are cooked, they turn an unattractive dark brown. They become undesirable for french fries and potato chips, and represent an economic loss. The spice extracts may prove to be effective for stored potatoes, and lead to non-toxic treatment.<br />
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Chemist Richard A. Anderson and his colleagues at USDA's Nutrient Requirements and Functions Laboratory at Beltsville, Maryland, are investigating spices and other plants used in folk medicine. They found a few spices, especially cinnamon, make fat cells much more responsive to insulin, the hormone that regulates sugar metabolism and thus controls the blood glucose level. In test tube experiments, an active compound in cinnamon increased glucose metabolism about 20 fold. If this substance will do the same in people, it might provide a natural remedy against diabetes. These findings are important. Nearly 16 million Americans have diabetes. One third of them are unaware that they have the condition. Most have Type 2 diabetes (adult onset), in which the body cells fail to recognize and respond to insulin as well as they did formerly. This inability results in elevated blood sugar.<br />
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As more investigations go forth with spices, many benefits are being discovered. <br />
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<span style="color: #6aa84f;"><strong><em>Below are several questions pertaining to spices found in Beatrice Trum Hunter's "YOU ASKED FOR IT" column</em></strong></span><br />
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<em><strong><span style="color: black;">Q. Are spicy foods harmful to the stomach?</span></strong></em><br />
<em><strong>A. </strong>Contrary to a popular notion, highly spiced foods do not cause gastric or duodenal mucosal injury. However, anyone who is already afflicted with a gastric ulcer should follow medical recommendations.</em><br />
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<strong><em>Q. Do spices have any nutritional value?</em></strong><br />
<em><strong>A. </strong>Spices may be low in nutritional value, but they have other beneficial qualities. Their aroma in food dishes can create appetite by stimulating the gastric secretions. Some spices aid digestion, improve blood circulation, enhance mental and physical stamina, adapt to stress, and have other positive features. For example, spices are useful in devising tasty dishes that are low in sugars, fats, sodium, and calories.</em><br />
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<strong><em>Q. Do hot sauces make raw shellfish, such as oysters, safer to eat?</em></strong><br />
<em><strong>A. </strong>Vibrio vulnificus is a common contaminant in raw oysters. In tests, hot sauces did not reduce significantly the overall numbers of this pathogen. Tabasco sauce (but not "cocktail sauce") reduced the number of pathogen on the surface of the oysters, but not within the interior of the oysters. Eating raw shellfish remains risky, especially for individuals with impaired immune systems.</em><br />
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Photo by Peter Beard<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iOVU9HbcVuQMqmb82qSS0flfty_r4LYTGnjHs5AspQZZFfVWpjDfBSHdYwHrXGnJc-WJekyHxH6mxECdztMgvFSf8tAAcxHrzAmrpm6bHyVCPl-UqQrwbmUoan59jjltJaDOWXm2QmQ/s1600/Beatrice+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iOVU9HbcVuQMqmb82qSS0flfty_r4LYTGnjHs5AspQZZFfVWpjDfBSHdYwHrXGnJc-WJekyHxH6mxECdztMgvFSf8tAAcxHrzAmrpm6bHyVCPl-UqQrwbmUoan59jjltJaDOWXm2QmQ/s200/Beatrice+004.JPG" width="150" /></a></div><br />
<strong>The author, Beatrice Trum Hunter, MA, has written more than 30 books on food and environmental issues, frequently before widespread public awareness. She was food editor of Consumer's Research Magazine for more than two decades. She is an honorary member of The Price Pottenger Nutrition Foundation, as well as an honorary fellow of The International Academy of Preventative Medicine and an honorary member of The American Academy of Environmental Medicine. She has been the recipient of many awards, including The Jonathan Forman Award of The Society for Clinical Ecology, The New Hampshire Society for Preventative Dentistry, and The Donnon Pepper Humanitarian Award. She can be reached at 243 Falls Road, Deering, N.H. 03244</strong></div><br />
<center><a border="0" href="http://www.mountainroseherbs.com/index.php?AID=111632&BID=10108" target="_blank"><img alt="Bulk organic herbs, spices and essential oils. Sin" border="0" src="http://www.mountainroseherbs.com/affiliate/graphics/banner2.gif" /></a></center></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-80002983774768975962012-02-24T06:31:00.000-08:002012-02-24T06:31:21.512-08:00DIETARY DICTATORSHIP: CONTROLLING WHAT YOU EAT IS A GLOBAL AGENDA<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtSDo6y-QUvQDW7F26cAwecAhVXa6VzFd93GCTjop0YvpimG2MgjiuYamkt0N28eKvLSFqzENhrYGftsDtIywd7wI7TfUm3EkycNCPCL0410-ZfpTizOwxTr66lv2oXQPpaFOv7aG5yM/s1600/where's+the+meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtSDo6y-QUvQDW7F26cAwecAhVXa6VzFd93GCTjop0YvpimG2MgjiuYamkt0N28eKvLSFqzENhrYGftsDtIywd7wI7TfUm3EkycNCPCL0410-ZfpTizOwxTr66lv2oXQPpaFOv7aG5yM/s400/where's+the+meat.jpg" width="400" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: blue;"><table bgcolor="white"><tbody>
<tr> <td valign="top"><blockquote><blockquote><span style="color: #000099; font-size: small;">We are being told by government to eat low fat, low salt,high grain, low or NO meat and other animal products. We are being conditioned to think that animal foods are bad for us and that an unbalanced diet of mainly vegetables and grains is what we must eat for optimal health. It is crucial to note that indigenous groups throughout history thrived on unrefiined salt, organ meats,animal products,berries, insects, roots and tubers and some greens. History shows us that grains were consumed more often when there was a scarcity of animal products and that an agricultural society is what has allowed the population to grow beyond the earth's ability to provide a continuing hunter gatherer society. Grains are not necessarily our optimal food. If we do eat them, they need to be soaked , sprouted and or fermented. There are many anti-nutrients in grains which need to be neutralized. None of these neutralizing processes are being recommended by world and local governments. The vitamin K2 found in animal fats is crucial to the absorption of the fat soluble nutrients found in the vegetables and grains. So, not only are we being advised to consume anti-nutrients in the very large amount of grains being recommended...., we are also being told to avoid the exact healthy fats which help us to absorb the vitamins and minerals from our vegetables and grains.<br />
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In short...we are being given harmful dietary advice. Is this harmful advice intentional? Is there an agenda? Are the current food guidelines really written by our government or is there a global force behind these ridiculous food <strong><em>guidelines</em></strong> which may soon become food <strong><em>mandates</em></strong> in the near future.? There are important substances in the fat of animals fed on grass which promote fertility. The absence of animal fats in the diet promotes infertility. The WHO appears to be the main force behind our current dietary guidelines. The U.N and the WHO are advocating a very large reduction in the population of all countries.Are the current dietary guidelines intentionally promoting infertility, diabetes and other degenerative diseases? Please check out the link below for further revelations concerning this dietary dictatorship. Also please be sure to watch the recent press conference concerning this issue, in the two part video below <br />
<a href="http://www.meetup.com/westonaprice-london/pages/World_Government/" target="_blank">http://www.meetup.com/westonaprice-london/pages/World_Government/</a> </span></blockquote></blockquote></td></tr>
</tbody></table>LOW FAT, HIGH GRAIN,NO ANIMAL PRODUCTS, LOW SALT DIETS ARE DANGEROUS!<br />
</span></div></div></div><object style="height: 390px; width: 640px;"><param name="movie" value="http://www.youtube.com/v/frBbQb5HD_Y?version=3&feature=player_detailpage"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><embed src="http://www.youtube.com/v/frBbQb5HD_Y?version=3&feature=player_detailpage" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="640" height="360"></object><br />
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PART 2<br />
<object style="height: 390px; width: 640px;"><param name="movie" value="http://www.youtube.com/v/P2iDUFQsHHE?version=3&feature=player_detailpage"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><embed src="http://www.youtube.com/v/P2iDUFQsHHE?version=3&feature=player_detailpage" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="640" height="360"></object></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2744456121857120341.post-22862683915386173622012-02-23T06:18:00.001-08:002020-09-20T06:49:05.532-07:00RAW MILK DEBATE AT HARVARD<div dir="ltr" style="text-align: left;" trbidi="on">The Harvard Law Society hosted a debate concerning the safety of raw milk versus pasteurized milk. The debate also addresses our fundamental right to consume the foods of our choice. I would just like to comment on the aspect of food rights. The FDA has stated that we have no fundamental right to consume any particular food. This statement has alarmed and angered many Americans who realize the dangerous implications of this FDA statement. I would like to share my understanding of what it means to have the fundamental right to choose what food we consume.<br />
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As I perceive this issue......having a fundamental right to certain foods does not mean that someone else is required or obligated to produce food in the manner that we request....or that we should be provided this food for free. An example would be raw milk. If there were no farmers who wished to produce and sell raw milk...there should be no laws to force them to do so.In that respect we have no inherent right. I also do not believe that we have an inherent right to free food.<br />
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But let's look at what is really happening. We have farmers across the country who wish to produce and sell fresh unheated milk but yet are not allowed to do so. We also have the consumers who are passionate about drinking raw milk because many have experienced its health benefits. Millions are allergic or senstitive to the processed milk that is found in the grocery stores... and we do have the right to choose an alternative if we produce it ourselves or someone else is willing to produce it and sell it to us. I think that the point should be that we may not have an inherent which would force others to make certain foods available to us but we do and should have the right to produce and or purchase our own food in any manner that we choose and that government does not have the "right" to prevent us from doing so. I believe that this is the distinction that needs to be made.<br />
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Please take the time to listen to the debate below. I thought both sides were fairly respectful and I am grateful to Harvard Food Law for hosting this educational event.<br />
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One other thing to keep in mind while watching this video.... I was a bit disappointed that the following point wasn't made. From what I have read, there are certain elements in UNHEATED milk that reportedly help to destroy the pathogens which can be found in unheated milk. Once the milk is pasteurized these antibacterial and antiviral defenders are neutralized. The question then needs to be asked, is there then more danger of the milk fostering bacterial growth after pasteurization...if contamination occurs after pasteurization?<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/iLRdihFi6gw?feature=player_embedded" width="640"></iframe></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2744456121857120341.post-20417388397198611702012-02-04T06:59:00.000-08:002017-12-24T04:41:57.845-08:00WHAT YOGURT IS BEST FOR KIDS?<div dir="ltr" style="text-align: left;" trbidi="on">
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The most healthy and nutritious fermented milk products should ideally come from unpasteurized, unhomogenized, full fat, certified milk from grassfed animals who have access to pasture and sunshine.. This milk can come from cows or goats. Goat milk is purported to be easier to digest than cow's milk but many find that when cow's milk is unheated, unhomogenized, and comes from animals fed their natural diet, with no antibiotics, hormones.... or added sugar...then most people have success in the digestion department. There are also fewer problems with allergies.<br />
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Children and adults need the full cream in the milk to buffer the absorption of the milk sugar. When skim or low fat milk is consumed, ....the quicker absorption of milk sugar, due to the low or no fat, can stress the body's insulin handling abilities. Fat is also needed for the absorption of calcium and fat soluble vitamins. If we are unable to absorb many of the vitamins and minerals of a food then what is the point of consuming it?<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjv44-qUbDkAYlGy4FltHvqDv5l83kiTCSgQfX-ANbJ6A0bTAuB60S4qSk8GRTd0bsfRvnWtz83Idto5Km2Ya1voY82rOMqCTuhykbFKkPcjhAMZ-Pzqw0_zOCAONe0kFJvw97mTsYjfA/s1600/Liam+with+canon+yogurt+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjv44-qUbDkAYlGy4FltHvqDv5l83kiTCSgQfX-ANbJ6A0bTAuB60S4qSk8GRTd0bsfRvnWtz83Idto5Km2Ya1voY82rOMqCTuhykbFKkPcjhAMZ-Pzqw0_zOCAONe0kFJvw97mTsYjfA/s400/Liam+with+canon+yogurt+002.JPG" width="400" /></a><br />
When milk is homogenized the fat particles are broken down into very tiny unnatural particles which may play a role in milk allergy. However, if one does not have access to unhomogenized raw milk then organic, pasteurized whole milk products would be the next best choice.<br />
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Instead of starting your baby out with the sugar filled baby yogurts, try a more natural brand, such as Stoneyfield plain unsweetened yogurt. You will be surprised at how babies and toddlers will love the plain tart taste.Added sugar only defeats the purpose of the good bacteria which is found in fermented milk products<br />
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Make sure the yogurt you choose says that it currently has live yogurt cultures. Some brands will say that they "are made with live cultures"....however, this can mean that the milk product was pasteurized after the yogurt was made with live cultures, which can mean that the good bacteria are no longer alive or active.These "good" or beneficial bacteria comprise a large portion of our immune system. Making sure our diet is full of healthy fats and fermented foods will boost our immune systems in a natural way to help ward off colds, flus and more serious disease. One way to ensure that your fermented food is brimming with these healthful organisms is to make it yourself. You can find all the equipment, cultures and directions you will need through the banners below.I haven't made my own yogurt yet but I do make kefir(drinkable yogurt) every week, which I drink plain or I make it into a shake with frozen berries and or bananas and sometimes healthy raw egg yolks from pastured hens.It is very simple to make kefir. All you have to do is acquire the culture (which can be reused forever) and put it into a jar of milk of your choice . Leave it for 24 to 48 hours at room temperature, shaking it several times. Once it jells, you place it in the fridge till ready to use. No heat required.<br />
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One of the purposes of healthy fats, calcium and other important minerals found in milk products from grassfed animals...is for the formation of healthy bone structure.Today, in modern society, crowded teeth, braces, and malfunctioning sinus cavities are all considered fairly normal. It is important to know that this growing tendency is far from normal. Well formed dental arches and sinus cavities depend on the pregnant mother having a diet rich in healthy fats (rich in vitamin K2) and minerals and it also depends on the child consuming the same healthy fats in their formative years. Below are examples of a well formed arch (horseshoe shaped) with room for all the teeth and an arch which is malformed and which forces the teeth to be crowded.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8wrDkAofQwzyWLg6i7vbVi0Y52qfPnV-6ilq55i5RXFa5F78Xvs_W1m6b2L2sonkU1inSfdxaGOgo-jLo6YwgS0EypkQ1kNxQdGZgvg5v7V6ootLHV9zINUN6w9trVNyb2fNrLFWI-4/s1600/malformed+arch.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8wrDkAofQwzyWLg6i7vbVi0Y52qfPnV-6ilq55i5RXFa5F78Xvs_W1m6b2L2sonkU1inSfdxaGOgo-jLo6YwgS0EypkQ1kNxQdGZgvg5v7V6ootLHV9zINUN6w9trVNyb2fNrLFWI-4/s1600/malformed+arch.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqes0oWKPhMFkBp8Ny2AwbTw6S4GlwCRPvNJA9sK9TqpsE9b35mWpdpYQ2LgiRw82qdJZ9PqFglEGWWI6CMhZrSjpwUTWe8x1UMSMuJoHoFFlYlGPfE9BQBSmtxvYrax9tG3uOjJAZxGw/s1600/dental+arch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqes0oWKPhMFkBp8Ny2AwbTw6S4GlwCRPvNJA9sK9TqpsE9b35mWpdpYQ2LgiRw82qdJZ9PqFglEGWWI6CMhZrSjpwUTWe8x1UMSMuJoHoFFlYlGPfE9BQBSmtxvYrax9tG3uOjJAZxGw/s1600/dental+arch.jpg" /></a></div>
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For more information on why we need Vitamin K2 from healthy fats and why we should fill our diets with live fermented foods, see the following links<br />
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<a href="http://www.foodfreedomrevolution.blogspot.com/2011/11/disease-fighting-properties-of.html">http://www.foodfreedomrevolution.blogspot.com/2011/11/disease-fighting-properties-of.html</a> The Disease Fighting Properties of Fermented Foods<br />
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Vitamin K2 for Healthy Heart, Bone and Skin Health <a href="http://www.foodfreedomrevolution.blogspot.com/2012/01/vitamin-k2-for-heart-bone-and-skin.html">http://www.foodfreedomrevolution.blogspot.com/2012/01/vitamin-k2-for-heart-bone-and-skin.html</a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-11864199049828555912012-01-28T04:35:00.000-08:002012-01-28T04:48:47.164-08:00Harvard Law School Food Law Society Hosting a Raw Milk Debate<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eH_0GluWcMI92RY2AcTrhvi931mxG-ucl93bd0xcVXWMuMQZ5cJWviGBofoAtcL6cXx0xWuHKwIpzm6nkW9-3WPnWHyg1tUd9zaXWhIv8sRtxbt7xytv1_3cAqAuJhdDMJ2cjCrTbhQ/s1600/milk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eH_0GluWcMI92RY2AcTrhvi931mxG-ucl93bd0xcVXWMuMQZ5cJWviGBofoAtcL6cXx0xWuHKwIpzm6nkW9-3WPnWHyg1tUd9zaXWhIv8sRtxbt7xytv1_3cAqAuJhdDMJ2cjCrTbhQ/s640/milk.jpg" width="640" /></a><br />
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<div align="left"><div _yuid="yui_3_1_1_3_132775096025275"></div><div _yuid="yui_3_1_1_3_132775096025275"><span style="font-size: x-large;"><a href="http://saveyourdairy.com/">http://saveyourdairy.com/</a></span></div><div _yuid="yui_3_1_1_3_132775096025275"></div><div _yuid="yui_3_1_1_3_132775096025275"><span style="font-size: x-large;">Harvard Law School Food Law Society Hosting a Raw Milk Debate</span></div><div></div><div _yuid="yui_3_1_1_3_132775096025278">At one time, everyone drank raw milk. But with the invention of pasteurization and its alleged safety benefits, consumption of raw milk in this country almost completely disappeared. In fact, in some states it is illegal to sell raw milk. But a growing segment of the population is clamoring for increased access to raw milk, citing its nutritional benefits and recently discovered inbuilt safety mechanisms. Opponents are skeptical of such nutritional claims and believe the safety risks of unpasteurized milk are simply too high.</div><div></div><div>Join the Food Law Society as we present a debate covering the legal, health, and nutritional merits of raw milk. The participants are:</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilh6pEWnmC9jevVVayzzjgaMLjbLUDD4E_WfJNVPc8M2RAMQpfAeD8WYZUO8OQlV70Gy01abm72JdQ05W5sNRVCCkcbYI1DrNjWHFJT4M3h6UC67FU4a1_TvOy8x2EN6jIeedW0-WGG-U/s1600/raw.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilh6pEWnmC9jevVVayzzjgaMLjbLUDD4E_WfJNVPc8M2RAMQpfAeD8WYZUO8OQlV70Gy01abm72JdQ05W5sNRVCCkcbYI1DrNjWHFJT4M3h6UC67FU4a1_TvOy8x2EN6jIeedW0-WGG-U/s1600/raw.jpg" /></a><strong>Fred Pritzker</strong>, Pritzker & Olson Law Firm<br />
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<strong>Dr. Heidi Kassenborg</strong>, Director, Dairy & Food Inspection Division, Minnesota Department of Agriculture<br />
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<strong>Sally Fallon Morell</strong>, President, Weston A. Price Foundation<br />
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<strong>David Gumpert,</strong> Author, The Raw Milk Revolution</div><div></div><div><strong>When:</strong> Thursday, February 16, 2012, 7:15 pm – 8:45 pm</div><div></div><div><strong>Where</strong>: Harvard Law School, Langdell South Classroom. For those that can’t make it, the event will be live-streamed. Video will also be available after the event.</div><div></div><div><strong>Contact:</strong> Jonathan Abrams, <a href="http://us.mc382.mail.yahoo.com/mc/compose?to=jabrams@jd12.law.harvard.edu" rel="nofollow" target="_blank" ymailto="mailto:jabrams@jd12.law.harvard.edu">jabrams@jd12.law.harvard.edu</a></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2744456121857120341.post-23465511975162808182012-01-27T06:06:00.000-08:002012-01-27T06:10:16.309-08:00IS FDA PROMOTING DANGEROUS SALT RESTRICTION?<div dir="ltr" style="text-align: left;" trbidi="on"><div _yuid="yui_3_1_1_3_1327669847787118"><span style="font-size: x-large;">WE NEED HEALTHY UNREFINED SALT</span></div><div _yuid="yui_3_1_1_3_1327669847787118"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jxM5VtS7Ify24LJNvQcmldJXOBbNqajEe6qYlCJL36BcFMwOWo8ULKsU6XS9hpnkSHtsFaGyoV0W11MO4AJAKg0Wj4IES7f9OXVi07I0TrqT63JS7yzFU2Kyi53YT7Q6jFMGDrDsCo0/s1600/himalayan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jxM5VtS7Ify24LJNvQcmldJXOBbNqajEe6qYlCJL36BcFMwOWo8ULKsU6XS9hpnkSHtsFaGyoV0W11MO4AJAKg0Wj4IES7f9OXVi07I0TrqT63JS7yzFU2Kyi53YT7Q6jFMGDrDsCo0/s400/himalayan.jpg" width="400" /></a></div><br />
URL of Press Release: <a href="http://e2ma.net/go/7437551908/208814429/230742977/1407690/goto:http://www.globenewswire.com/newsroom/news.html?d=243574" rel="nofollow" target="_blank"><span class="yshortcuts" id="lw_1327670538_0">http://www.globenewswire.com/newsroom/news.html?d=243574</span></a><br />
Full Text of Comments: <a href="http://e2ma.net/go/7437551908/208814429/230742978/1407690/goto:http://www.westonaprice.org/images/pdfs/wapf-comments-fda-salt.pdf" rel="nofollow" target="_blank"><span class="yshortcuts" id="lw_1327670538_1">http://www.westonaprice.org/images/pdfs/wapf-comments-fda-salt.pdf</span></a><br />
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Videos of Press Conference Critique of Salt Recommendations:<br />
<a href="http://youtu.be/OfDbJ2nsBmo" rel="nofollow" target="_blank"><span class="yshortcuts" id="lw_1327670538_2">http://youtu.be/OfDbJ2nsBmo</span></a><br />
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<strong><span style="font-size: x-large;">FDA Warned on Dangers of Salt Restriction</span></strong><br />
<strong>Weston A. Price Foundation Nutrition Education Non-Profit Files Comments</strong><br />
<strong> </strong><strong>January 24, 2012--Washington, DC</strong><br />
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The <a href="http://e2ma.net/go/7437551908/208814429/230742981/1407690/goto:http://westonaprice.org/" rel="nofollow" target="_blank"><span class="yshortcuts" id="lw_1327670538_4">Weston A. Price Foundation</span></a> (WAPF) has warned the FDA that <a href="http://e2ma.net/go/7437551908/208814429/230742982/1407690/goto:http://www.westonaprice.org/images/pdfs/wapf-comments-fda-salt.pdf" rel="nofollow" target="_blank"><span class="yshortcuts" id="lw_1327670538_5">plans for salt restriction</span></a> pose a health threat to Americans of all ages, in comments submitted to the agency yesterday. <br />
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The Weston A. Price Foundation is a non-profit nutrition education foundation dedicated to accurate scientific information about diet and health. Last year, WAPF led the <a href="http://e2ma.net/go/7437551908/208814429/230742983/1407690/goto:http://blip.tv/weston-a-price-foundation/nutrition-experts-critique-of-the-2010-usda-dietary-guidelines-4788815" rel="nofollow" target="_blank"><span class="yshortcuts" id="lw_1327670538_6">criticism of USDA 2010 dietary guidelines</span></a>.<br />
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<div>WAPF noted that by entitling their document “ <a href="http://e2ma.net/go/7437551908/208814429/230742984/1407690/goto:https://www.federalregister.gov/articles/2011/11/30/2011-30865/approaches-to-reducing-sodium-consumption-establishment-of-dockets-request-for-comments-data-and" rel="nofollow" target="_blank">Approaches to Reducing Sodium Consumption</a>,” the FDA has signaled that it has already decided that Americans’ sodium consumption should be reduced. But neither history nor the scientific evidence support this approach.</div><br />
“A study from 1991 indicates that people need about one and one-half teaspoons of salt per day,” says Sally Fallon Morell, president of the Weston A. Price Foundation. “Anything less triggers a cascade of hormones to recuperate sodium from the waste stream, hormones that make people vulnerable to heart disease and kidney problems. This is proven biochemistry. Yet, FDA as well as USDA want to mandate drastically restricted sodium consumption at about one-half teaspoon per day.”<br />
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WAPF testimony noted that salt plays a critical role in body physiology and brain function. In the elderly, lack of salt is associated with increased hip fractures and cognitive decline; low salt diets in growing children predisposes to poor neurological development.<br />
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Proposals to restrict salt cite benefits to hypertension. But only 30 percent of the population experiences a slight reduction in blood pressure on a salt restricted diet, while 70 percent show no benefit.<br />
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“These statistics don't justify a population-wide policy of salt reduction,” says Fallon Morell.<br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyS61hvHYyjGs1qD-xlJ_PEapOxKCyeHrsx93YLAqZyO8p8YRHWZucI6sy_4VbVSavJ4Eq1uxquU_dk9hy2Hwe8r-dUVW-e-cHP6CaD-AA8u4FZAwzyvzg2hNAbXvAkV3OggmFTMa2rZg/s1600/sea+salt.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyS61hvHYyjGs1qD-xlJ_PEapOxKCyeHrsx93YLAqZyO8p8YRHWZucI6sy_4VbVSavJ4Eq1uxquU_dk9hy2Hwe8r-dUVW-e-cHP6CaD-AA8u4FZAwzyvzg2hNAbXvAkV3OggmFTMa2rZg/s1600/sea+salt.jpg" /></a><a href="http://e2ma.net/go/7437551908/208814429/230742985/1407690/goto:http://www.saltinstitute.org/content/download/14481/90391" rel="nofollow" target="_blank"><span class="yshortcuts" id="lw_1327670538_7">Recent studies</span></a> show a correlation of salt restriction with increased heart failure and with insulin resistance leading to diabetes. Studies show that even modest reductions in salt cause an increased risk of cardiovascular disease. Higher incidence of inflammatory markers and altered lipoproteins are also found by researchers evaluating those on salt reduced diets. These factors are precursors to metabolic syndrome, which predicts heart problems and diabetes.</div><br />
Both sodium and chloride, the components of salt, are needed for digestion. These elements form the basis of cellular metabolism and our only source of adequate intake is salt.<br />
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The Foundation also cautions the FDA that salt reductions will increase food safety risks. Salt is a traditional food preservation medium with an excellent track record. Artisan cheeses, preserved meats like salami and traditional pickled foods like sauerkraut require salt to prevent contamination by pathogens.<br />
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“Our biggest concern is that with FDA dictates against salt, manufacturers will add imitation salt flavors like <a href="http://e2ma.net/go/7437551908/208814429/230742986/1407690/goto:http://www.westonaprice.org/modern-foods/senomyx" rel="nofollow" target="_blank"><span class="yshortcuts" id="lw_1327670538_8">Senomyx</span></a> to processed foods,” says Fallon Morell. “Marketed as a food, so it does not require testing, and added in amounts so small that is does not need to be labeled, this neurotropic compound can interfere with our natural taste for salt, leading to severe deficiencies. Or, people will become obese as they eat more and more, trying to satisfy the body’s need for salt.”<br />
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<div>The Weston A. Price Foundation fully referenced commentary is posted at <a href="http://e2ma.net/go/7437551908/208814429/230742987/1407690/goto:http://www.westonaprice.org/images/pdfs/wapf-comments-fda-salt.pdf" rel="nofollow" target="_blank">http://www.westonaprice.org/images/pdfs/wapf-comments-fda-salt.pdf</a>.</div><br />
<div>Weston A. Price Foundation is a 501c3 nutrition education non-profit. <a href="http://e2ma.net/go/7437551908/208814429/230742988/1407690/goto:http://www.westonaprice.org/" rel="nofollow" target="_blank">www.westonaprice.org</a></div><br />
<div>CONTACT: Kimberly Hartke, 703-860-2711, 703-675-5557, press@westonaprice</div></div>Unknownnoreply@blogger.com0