I received the following article from the Feingold Organization yesterday. I was dismayed, but not surprised since it seems everything we eat is either tampered or someone wants to tamper it. Please take the time to read it and if you would like to keep our milk and dairy products free from artificial synthetic sweeteners, click on the “CLICK HERE” button below and give them your opinion.
“The dairy industry has petitioned the Food and Drug Administration to change their rules governing what is allowed to be put in milk and other dairy products. The industry’s main goal is to be able to add synthetic sweeteners like aspartame and sucralose (Splenda), and other such chemicals, to dairy products without having to tell the consumer.
The articles that are coming out on this proposal have been confusing, but that’s not surprising since the wording of the dairy industry’s petition is vague and confusing!
The petition discusses adding the sweeteners to flavored milks — marketed widely to schools — but without labeling the milk as being lower in sugar or calories because the children would not like that. (So they apparently believe that the typical student, with about 12 minutes to eat lunch, is going to actually read his milk carton!)
The dairy industry claims that this will help reduce childhood obesity, even though studies have shown that fake sweeteners actually increase the desire for sweet foods and can cause weight gain.
Moreover, the dairy industry claims consumers don’t know that flavored milks are sweetened anyhow, and such changes will “promote honesty and fair dealing.” What they have neglected to say is that with the sale of milk steadily declining, this is an effort to boost sales, especially in schools wanting to limit sugar.”
The Federal Register says the FDA wants to know if you think this is a great idea.
Is your extra-virgin olive oil fake? According to the book by Tom Mueller called Extra Virginity: The Sublime and Scandalous World of Olive Oil, it probably is. According to him, 70% of the extra virgin olive oil sold is adulterated. The most common form of adulteration comes from mixing extra virgin olive oil with cheaper, lower-grade oils. Sometimes, it’s an oil from an altogether different source like canola oil. Other times, they blend extra virgin olive oil with a poorer quality olive oil The blended oil is then chemically deodorized, colored, and sometimes even flavored and sold as “extra-virgin” oil to a producer. So, if a particular brand is found to be fake, it probably wasn’t done by the brand, but the supplier. In Italy, 40 people were arrested for adding chlorophyll to sunflower and soybean oil and selling it as extra virgin olive oil, both in Italy and abroad. Last year, researchers at UC Davis tested 124 different samples of extra-virgin olive oil from eight major brands. More than seventy percent of the imported oils failed.
With so many people jumping on the bandwagon for the health benefits of extra-virgin olive oil, meeting demand became difficult because authentic extra-virgin olive oil takes a lot of time, expense and labor to make. On the flip side, it’s quick, cheap and easy to doctor. So how can you tell if your extra-virgin olive oil is fake? According to journalist Alex Renton, you can’t go by taste alone. Here is his story:
“I conducted a blind tasting of extra virgin olive oils a few years ago for a national newspaper that wanted “the truth on expensive olive oil”.
We had a dozen oils, and a panel consisting of an importer, an Italian deli owner and a couple of eminent foodies: the results were so embarrassing and confusing the piece was never published. The importer went into a fugue after he was informed that he’d pronounced his own premium product “disgusting”; the deli owner chose a bottle of highly dubious “Italian extra virgin” as his favourite and both the foodies gave a thumbs-up to Unilever’s much-derided Bertolli brand.”
(Bertolli’s scurrilous reputation among olive oil brands came from their intimate involvement with selling fraudulent olive oils.)
Since you can’t go by taste alone, here are a couple of other things you can do but even they are not fail-proof tests.
First, extra-virgin olive oil ought to be comprised of mostly monounsaturated fat that grows more solid when cold. If you put real extra-virgin olive oil in the refrigerator, it should become thick and cloudy as it cools completely (some oils made from high-wax olive varieties will even solidify) .This is not a fail-proof test because adulterated oils may also become thick and cloudy in the refrigerator. Some adulterated extra-virgin olive oils are blended with low-grade, refined olive oil. Those would still clump up. Other adulterated extra-virgin olive oils are blended with just enough of the cheaper oils that they’ll still be mostly olive oil, so they’ll have some clumping, too. If, however, the oil you put in the refrigerator fails to thicken at all (still appearing as clear and runny as it did at room temperature), then you know something certain: that it’s fake!
Second, extra-virgin olive oil ought to be flammable enough to keep an oil lamp burning. Again, this isn’t a fail-proof test, and for the same reasons. But, it is certain that if your so-called “extra virgin olive oil” doesn’t keep a wick burning, it isn’t extra-virgin at all, but instead contains refined oils.
Since there is no fail proof tests, he suggests that you buy from your local farmers, but since we don’t all live by olive oil farms, that may be really hard to do. He suggests that extra-virgin olive oil from California, Australia and New Zealand have better controls and more trustworthy labeling systems than Italy, Greece and Spain. Spain is the world’s largest producer of olive oil but last year they such a bad year last year with both frost and drought that they are only producing at 44% this year. This will increase costs to us and also make adulterating more attractive to them.
This is all really bad news to me because my family uses a lot of extra-virgin as well as virgin olive oil. I mix it with lemon juice or balsamic vinegar almost every day for my salad dressing. I am concerned that if it is indeed fake, I am eating an unhealthy oil and harming my health rather than helping it. I am going to have to do some testing and research myself and see what alternatives I come up with.
In 2011, Bisphenol A, also known as BPA was a big topic in the news about the risks connected with this product found in plastics and food packaging materials. Studies showed it could cause a wild range of diseases such as reproductive system abnormalities, cancer, behavioral disorders, diabetes and cardiovascular disease. In one study published in the journal Molecular Pharmacology, researchers found that BPA acts as a channel blocker, not allowing cells carrying calcium to get where they need to go. In a BPA free environment, calcium ions flow through “channel proteins” so that they can do their job of regulating muscle contractions, enzyme activity and nerve cell communication. The disruptions from BPA are very similar to those caused by drugs that are used to treat high blood pressure or arrhythmia.
BPA was developed in the 1930s, as scientists were looking for synthetic materials that could mimic the action of the female sex hormone estrogen. Soon it became apparent, however, that the estrogenic effects of BPA were relatively weak for therapeutic applications and other pharmaceuticals were better suited.
However, BPA found an alternative use in the chemical industry as a basis for plastics and resins. Manufacturers appreciate its versatility, robustness, good electrical insulating properties and low flammability.
But BPA’s hormonal effects still pose a problem. BPA particles can detach from the products and be ingested by the human body, especially through food. Studies show that, among other things, BPA can dissolve in hot water. But even without a source of heat, some plastic coatings in food cans in which BPA is present pass it on to the food.
BPA has faced criticism for years and in 2011 it was banned from baby bottles because it could cause deformities in infants. However, BPA is used in many everyday products such as CDs, thermal paper from receipts, mobile phones, motorcycle helmets and plastic bottles.
In my opinion, if it is not good for babies, it is not good for anyone. Since BPA is everywhere, you really can’t avoid it. However, you can take some steps in trying to limit your intake as much as possible by using non-BPA lined water bottles. Most plastic bottles labeled as #7 contain BPA. If you leave a water bottle in the car while you go somewhere and it gets hot or warm, don’t drink it because if it does contain BPA, the heat will cause the BPA to leech into your drink at a higher rate. Also, since BPA can leech into your food from cans, use frozen or fresh fruits and vegetables whenever possible. Fresh is best, but frozen is better nutritionally for you than canned, so that is even better.
Today, BPA is back in the news. The link below is an article about how California is poised to declare BPA as toxic to the reproductive system in people under Proposition 65. I think this is a good thing because if it passes in California, chances are, we will see this spread throughout the country.
Still, environmentalists believe the California decision will make more Americans aware of the dangers of BPA in cans. As Janssen puts it, “The significance [of California’s decision] comes from the fact that BPA is about to be …
When I was growing up I hated asparagus. Probably because the only asparagus my mother ever made was from a can. Asparagus from a can is limp and mushy, or at least it was after it was cooked. The rule in our family was that we had to eat some of everything on the table but we were allowed one food that we really didn’t like that we could pass on. I chose asparagus to be that food. However, as I have aged and discovered fresh asparagus I have developed more of a taste for it. I can’t say I love it and that asparagus is my favorite food, but cooked right it is quite tasty. I like the smaller asparagus a lot better than the larger stalks. The larger asparagus tends to be stronger and a little tough. We generally saute it in white wine and squeeze a little lemon juice on it. Of course, hollandaise sauce is good over it as well as melted butter, but those may not be the healthiest choices.
Some of the benefits of asparagus are that it reduces the risk of heart disease, reduces pain and inflammation, helps protect against cancer, asparagus helps feed the friendly bacteria in the intestine, and it is loaded with glutathione and rutin which protects the small blood vessels from rupturing. Asparagus also contains Vitamins A and C, potassium, iron, B-complex, zinc and folic acid. Asparagus is also a good source of fiber.
The link below gives more benefits as well as a couple of recipes to try if you are new to asparagus…
It’s lean, it’s green, it’s full of nutrients, and it can help reduce your risk of serious health problems. It’s asparagus! Asparagus comes is green, purple, and white varieties, but no matter which one you choose to eat, you’ll be able to reap the …
Broccoli is one of those vegetables that is so easy to purchase and has more benefits than just about anything but that I don’t seem to eat enough of. I believe that if we could only eat one vegetable we should choose broccoli because of all the benefits. Broccoli contains iron, potassium, folic acid, Vitamin A, Vitamin E and Vitamin K to name a few. It helps detoxify the body and contains pectin fiber that binds to bile acids and keeps cholesterol from being released into the bloodstream. Broccoli helps maintain blood-sugar levels and kills bacteria that can cause stomach ulcers and stomach cancers. Broccoli has more vitamin C than an orange and as much calcium as a glass of milk. It is also loaded with fiber.
Before cooking broccoli, it should be cleaned first by rinsing with cold water. Do not soak in water because soaking broccoli can remove most of the nutrients contained in the broccoli. If broccoli is cooked to long, it will lose a lot of the vitamins. Broccoli should be cooked for no more than five minutes. The best way to maintain all the positive benefits of broccoli is to steam them.
We should be eating plenty of broccoli, especially if we are lacking the vitamins and minerals we need in the rest of our diet. However, that being said please check with your doctor if you have a thyroid disorder. Large quantities can interfere with thyroid function because it contains a chemical called goitrogens. The article below will give you a lot more information about the benefits of broccoli as well as how to grow your own broccoli in your garden. I have also included a link for some broccoli recipes…
I am one of those people who always orders lemon with my water when I am dining at a restaurant. I like the little extra zing it gives to my water, but lemons also have a lot of health benefits. When we think of Vitamin C, the first thought that probably pops into your head is orange juice or grapefruit juice. But lemons are loaded with Vitamin C which helps prevent cellular damage and cholesterol build up. The limonene in lemons helps detoxify carcinogens in your body and it stimulates the healthy flow of lymph fluids. There are some studies that have shown that this can help shrink cancerous tumors. Lemon juice (from real lemons) aid in digestion and also helps liquify fat so that it can be flushed out of your body.
Drinking lemon juice in hot water aids as a mild diuretic. Lemons are quite sour for some people but adding sugar will negate some of the health benefits because sugar interferes with digestion and pulls vitamins and minerals from the body. One study I read on lemons suggested consuming the juice of at least one lemon per day. That is about 2-3 tablespoons for an average lemon.
If you add a little to a large glass of water, you may not need the sugar to sweeten it. I like to order lemon with my water when eating at a restaurant. But here is an important tip: Do NOT put the whole lemon wedge into your water glass – only squeeze the lemon juice out, then set the rind aside. We hope the restaurant washes everything thoroughly, but you can’t be sure.
I really like lemon olive oil but sometimes that contains artificial flavor so I like to mix lemon juice with olive oil for my salad dressing. The link below will give you more benefits of this little but powerful fruit…
I was listening to the radio the other day and they were talking about the different fillers and liquids added to foods that we don’t know about. One of the things one caller said was that some shredded cheese has saw dust in it. I ran to the refrigerator to check and I didn’t see saw dust or wood pulp on the list! That would be because it is called cellulose on the package. This keeps the cheese from sticking together and is less expensive than corn starch. It is also considered a fiber. Wood pulp is also listed as cellulose gel and cellulose gum, depending on the form it is made into. Cellulose gel is added to low-fat and non-fat ice creams and other dairy products to give it a creamier texture. The different forms of cellulose are used depending on if they need a more gelatinous ingredient or more liquidy. I was about to buy some flour tortillas today and when I was almost to the end of the ingredient list, it said it contained cellulose gum, so I promptly placed the package back on the shelf. The problem is, that since the “wood” is natural the FDA considers this a natural product and it is even in organic foods. My dad was a general contractor for much of my growing up years and he had a lot of tools and sawed a lot of wood. I became very used to saw dust and I actually think it smells good, but I could never imagine eating it. What about people who may be allergic to a particular type of tree or wood? Could the allergic reaction they have be from the “wood pulp” rather than from the actual cheese? If the FDA believes this is a natural product and okay to eat, then why not put on the label what it is rather than calling it something else? When I bought my cheese today, I bought the cheese chunk and I will just shred it myself for the dish I am making. I know there are a lot of things that I am eating that I don’t know about yet, but anything I can keep out of my system that doesn’t belong there I will make my best effort at doing. Please read the attached link for a lot more information…
Reminds me of Roman Meal putting sawdust in their bread to bulk it up…Tasty, tasty tree parts. :P. I started noticing crap in shredded cheese when I was on the Atkin’s diet. I was incredulous to the fact that cheese had so …
The ingredient in foods and personal hygiene products that I dislike the most is artificial dyes and colorings. When you read the ingredient labels for foods and other products, you will generally find them at the end listed as FD&C Blue 1 (or whatever color it is). Most of these colors are made from petroleum based ingredients and some are even used as pesticides. I avoid Red 3 and Red 40 like the plague but today, Blue 1 has been added to my plague list. An article I recently read from the Feingold Organization’s newsletter stated:
“The two colors Brilliant Blue* and Patent Blue** are widely used in many products: food, medicine, toiletries, and cosmetics. Now researchers are asking manufacturers to remove these colorings from hard candies because the long contact with the tongue causes them to be absorbed directly into the bloodstream where they have been shown to prevent respiration of the mitochondria in human cells. Since mitochondria are the tiny energy factories in cells, injuring them is not good.
* Brilliant Blue is called FD&C Blue 1 in the US, and E133 in Europe.
** Patent Blue is not permitted in food here, but is
allowed in Europe where it is called E131.
About ten years ago, Blue 1 was found to be dangerous when used in hospital tube feedings, sometimes causing refractory shock, metabolic acidosis, and death. Although intestines are not supposed to absorb much dye, it was discovered that people who were sick had greater intestinal permeability, allowing the coloring to be absorbed. When the autopsy of these patients were done, their intestines were bright blue.
A new study just published in the journal Food and Chemical Toxicology, shows that blue toiletries such as after-shave lotions and deodorants, which stay on the skin all day, can be absorbed through the skin, especially if it is used right after shaving. Even more is absorbed if the product contains alcohol. Worse, the researchers have shown that it only takes 20 minutes of licking or sucking on a blue candy for a significant amount of the dye to go deeply into the tongue. From there, the many blood vessels in the tongue bring the dye directly into the bloodstream, bypassing both digestion and the liver, which would normally deactivate some of it. The authors conclude that while the use of blue-colored toiletries after shaving the face or underarms is not very dangerous the first time, continuing to use it for years would be “worrisome.” Their second conclusion is that because both dyes pass through the tongue membrane easily, these colors should not be used for candy that will be licked or sucked.”
This is some scary stuff. When checking food ingredients, I always check the bottom of the ingredient list first to check for colors because I know I won’t buy them no matter what else they may contain. However, I have not been as diligent when it comes to cosmetics and personal care items. I noticed just the other day that the clear shampoo I was using actually has Blue 1 in it even though it has no color. So, I will be checking those things more closely. I hope you will as well to give yourself the maximum protection you can to stay healthy. You can read the link below for more information…
1) is not banned. In fact, it’s commonly used in food and cosmetics. After evaluating the health consequences of using this blue dye, they found that it could be seeping into our bloodstream and destroying our gastrointestinal …
We have all seen apple cider vinegar and most of us have consumed it in some way or another. Apple cider vinegar is easy to find and also comes with a host of healthy benefits. In researching the benefits of apple cider vinegar for this article, it seems as if there is nothing it isn’t good for. A few benefits that I particularly like are that it stimulates your metabolism, lowers blood sugar, helps cleanse the body by getting rid of free radicals, “scrapes” the cholesterol off blood vessel walls and cleanses and tones the digestive tract, increases circulation and soothes achy joints and sore muscles. We have been using it for years in our home whenever anyone starts to get a scratchy or sore throat. We mix apple cider vinegar with warm water. Then we gargle with it. Between each gargle, you have to drink a swallow. It has worked to rid us of getting a full blown sore throat every time. A lot of the articles I read added honey as well to the warm water and apple cider vinegar mix. I usually don’t, just so that I don’t eat any more sugar than necessary. If I add to much vinegar, I just add more water. Also, I have found that it is better if you purchase a good, organic apple cider vinegar, such as Bragg’s Organic Apple Cider Vinegar. Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and has 5% acidity. It contains the Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules. It seems to be milder, to me, than the processed apple cider vinegar that is so common. Check out the link below for more benefits of apple cider vinegar…
An apple a day keeps the doctor away, and so does a daily intake of two tablespoons each of ‘apple cider vinegar‘ and honey, mixed with a glass of water. The current article enlists the numerous health benefits of apple cider …
I discovered quinoa (pronounced keen-wa) about two years ago. It has been gaining popularity regularly and is now said to be the super food of 2013. Quinoa is full of protein, fiber, iron and other vitamins. It is easy to cook. Just toast it in a dry pan for a few minutes until it starts to pop and you can smell the aroma. Then rinse it. Doing this will make it less bitter. Then, just cook it in water, juice or broth just as you would rice or any other grain. Quinoa tends to pick up the flavor of whatever you cook it in, so if I don’t have broth, I usually add a bouillon cube for flavor. I don’t eat a lot of meat so this is a perfect grain to give you your protein at a meatless meal. A lot of times, instead of pasta I will make quinoa. Then I top the quinoa with sauteed vegetables and some pasta sauce. Add a little feta or Parmesan cheese and you have a nice easy, healthy and delicious meal. Leftover quinoa is great for breakfast as well. Just heat it up, add some milk, walnuts (or any nut you like), cinnamon or fruit and you are set to tackle your day. However, if you cooked the quinoa with a bouillon cube or broth it doesn’t taste quite so good. If you want to make quinoa just for breakfast, you should cook it plain and then add some vanilla or almond extract when preparing it for breakfast or cook it in a juice such as apple or grape juice and it will take on the flavor of the juice. Below are two links. The first will tell you more about quinoa and it’s benefits and the second is a link to 15 recipes to get you started…
Quinoa dates back three to four thousand years ago when the Incas first realized that the quinoa seed was fit for human consumption. According to WHFoods quinoa “was the gold of the Incas” because the Incas believed it …
High in protein and fiber, quinoa [KEEN-wah] is not only versatile, it also tastes wonderful and has a nice crunch. Find 15 delicious recipes for cooking with this ancient whole grain.
