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March 20 The Meatrix II: RevoltingThe Meatrix , www.themeatrix.com , is a humorous 4-minute Flash™ animation that spoofs The Matrix films and highlights the problems of factory farming. Instead of Keanu Reeves, The Meatrix stars a young pig, Leo, who lives on a pleasant family farm ... he thinks. Leo is approached by a trenchcoat-clad cow, Moopheus, who shows him the ugly truth about agribusiness, complete with a send-up of the “stop-motion” camerawork immortalized by the Matrix. The mix of humor, pop culture references, and an important message clearly resonates with a wide swath of the web-using public. This award-winning web movie is a must-see for anyone who wants to learn the truth about commercial farming practices. Visit www.themeatrix.com to view.
The original Meatrix changed the way we look at meat. The sequel will change the way we feel about cheese. The Meatrix II: Revolting, to be released March 2006. Watch a sneak preview and sign up to be first to receive the film at www.themeatrix2.com. March 13 Alabama Cow Tests Positive for Mad Cow DiseaseWASHINGTON - A cow in Alabama has tested positive for mad cow disease, the Agriculture Department confirmed Monday, the third case in the U.S. The animal was a beef cow but hadn't entered the food supply for people or animals, said the department's chief veterinarian, John Clifford. A routine test last week had indicated the presence of the disease. Results were confirmed by more detailed testing at a government laboratory in Ames, Iowa, Clifford said. U.S. investigators have found two previous cases of mad cow disease. The first was in December 2003 in a Canadian-born cow in Washington state. The second was last June in a cow that was born and raised in Texas. The cow spent the past year at an Alabama farm, he said. The department is investigating where the animal was born and raised. The animal appears to have been at least 10 years old, Clifford said. Read the full story here - http://news.yahoo.com/s/ap/20060313/ap_on_go_ot/mad_cow. Be Well, Stay Informed! February 22 A Slice of LifeThese days, juicy, delicious oranges are practically synonymous with vitamin C. But did you know that America's favorite fruit also provides healthful natural compounds called limonoids? In laboratory tests with animals and with human cells, citrus limonoids have been shown to help fight cancers of the mouth, skin, lung, breast, stomach, and colon. Agricultural Research Service scientists in northern California led by chemist Gary D. Manners of the Western Regional Research Center in Albany have uncovered new details about these compounds. Their research has demonstrated that our bodies can readily access a limonoid called limonin, and all of its health-imparting properties, each time we bite into an orange. This is the first time that bioavailability has been shown in humans.
In some individuals, limonin remains in the bloodstream for up to 24 hours which is an impressive length of time. This longevity, or persistence, may help explain why limonoids fight the type of cancer cells which proliferate unless they are continuously suppressed. A single orange provides 12.5% of the daily value for fiber, which has been shown to reduce high cholesterol levels and to prevent atherosclerosis. A single orange offers you over 170 different phytochemicals and more than 60 flavonoids, many of which have been shown to have anti-inflammatory, anti-tumor and blood clot inhibiting properties, as well as strong antioxidant effects. Although oranges are the major fruit in the citrus fruits group we shouldn’t forget about the others such as Tangerines, Mandarines, Clementines , Satsumas, Lemons, Limes and Grapefruits. Treat yourself, and your children, to a slice of life today!
At your service, February 21 Got Pizza Hut? Got Silicone!Good morning, boys and girls. Can you say:
Polydimethylsiloxane? Polydimethylsiloxane is a substance that is manufactured by Dow Chemical and is primarily used in food-manufacturing factories as a de-foaming agent for commercial boilers. Polydimethylsiloxane is not approved for use as a food additive, yet, Pizza Hut is using this silicone-based chemical as a stabilizer for cheese on its patented pizza products. Some of those pizzas go directly to your child's schools and are served at lunchtime. In order to preserve their frozen pizzas, Pizza Hut claims that their silicon emulsifier is a necessary preservative and emulsifier. Although the package does not list its own secret formula,it does list "other additives" under the guise of this patent: Patent # 4894245 Read the full story at http://naturallytara.blogspot.com/ February 16 How to remove pesticides from fruits and veggiesBelow are a few resources regarding the removal of pesticides from fruit and vegetables: From http://www.foodnetwork.com/food/cooking/article/0,1971,FOOD_9819_3837141,00.html Tips for Washing One way to wash a lot of produce is to fill up your sink with cool water and dunk it all, scrubbing or swirling as you go. You may need to change the water a couple times, but you’ll have everything done in a jiffy. Warm water will actually bring out the flavor in items that you’re ready to serve, but never go above lukewarm — you don’t want to cook the food! Cool water is best for crisping limp produce — wilted lettuce and limp carrots will revive with thirty minutes to an hour in a cold water bath. You can get a vegetable scrubber for root vegetables or anything with a rind. New potatoes and baby carrots will require little else than a gentle scrub before cooking. Even items you’re planning on peeling with a peeler, though, should be washed as any contaminants on the outside will spread to the peeler and the food inside. By the way, you won’t get the wax coating off of things like apples by scrubbing — you need to actually peel the fruit to remove it. Never use any detergent or bleach solutions to wash with as fruit and vegetables can absorb these solutions and they’re not meant for human consumption. You can use special produce sprays to wash, but water alone will also do the trick. I personally use 1 cup of white vinegar in a sink filled about 1/2 way with water and soak the fruits and veggies for about 20-30 minutes. If you'd like to know more uses for white vinegar visit http://frugalliving.about.com/library/blvinegararch.htm A few more good resources include: http://www.ava.gov.sg/JAVASCRIPT/FAQfruits.htm http://www.vegparadise.com/news58.html December 30 What's for dinner? Cloned meat!I made the mistake of turning on the TV at news time last night. The station was doing a report on cloned meat and dairy. The reporter stated "The FDA claims that cloned meat and dairy are probably safe to consume." Well, the FDA thought that Vioxx was probably safe too and look what happened.
The reporter went on to say that the FDA would NOT require any special labeling of cloned products. They can just stick it on the shelf at your favorite grocery and you'll never know that you are eating it. Gotta love the way the FDA looks out for us.
And, if that weren't bad enough, the reporter concluded her story by stating that the farmers of "regular" meat and dairy would probably be able to start selling their product with a label stating "NOT CLONED" and charge a fortune for it. That's capitalism at its finest!
Here are a few sites regarding cloned meats:
I don't know about you, but I'm getting pretty fed-up with these biotech companies manipulating my food. It's time for us to wake up and stop the madness before WE become clones! December 28 How many Synthetic Food Toxins are You Consuming?The two websites below will help you evaluate how many synthetic toxins are in the food you consume on a daily basis. You will be surprised and even concerned!!! Go to this website and click on the Produce Scanner link. http://www.foodnews.org. It's a tool that works out how many pesticides are in some conventionally grown fruits and vegetables, and compares them with organically grown equivalents. Go to this website and click on the Fact Sheets button - http://www.fedupwithfoodadditives.info. It provides a list of fact sheets to help you find out which food additives you need to avoid most, and the symptoms that can result from consuming them. Submitted by Tara Burner http://www.BodyMindSpiritMagazine.com http://www.EverythingEcoFriendly.com November 07 How to Survive Thanksgiving Dinner with Autoimmune DiseaseHow you intepret the Holidays can either make your symptoms worse or better. If the season is a source of stress, you are probably not alone and you probably are "feeling it". Stress increases production of pro-inflammatory cytokines, the catalyst of all autoimmune diseases.
The Healthy Divas have created a special 'Healthy Holiday Cooking: How to Survive Thanksgiving with Autoimmune Disease" menu planner, complete with 16 delicious, easy-to-prepare recipes that even the kids will like! Best of all, you can purchase this no-fail holiday feast guide for only $5.77 at http://healthydivas.com/thanksgiving.html.
What the Government Won't Tell YouWhat the Government Won’t Tell YOU! by Leslie Freude Hey, do you know what’s in those fries and chips? Besides not being a nutritious food there’s a substance called acrylamide, known to cause cancer in lab rats. Acrylamide is not put into food, but is formed when starchy food is heated at high temperatures. Acrylamide is in our popular American brands of French fries and snack chips that the California Attorney General feels should be disclosed to consumers. The battle pits the activist attorney general of California against the food industry and the Food and Drug Administration (FDA). Swedish scientists in 2002 first discovered the cancer-causing chemical in certain fried and baked starchy foods. The Center for Science in the Public Interest (CSPI) tests included several popular brands of snack chips, taco shells, French fries, and breakfast cereals—the kinds of foods that were initially shown to have some of the highest acrylamide levels. Fast-food French fries showed the highest levels of acrylamide among the foods tested, with large orders containing 39 to 82 micrograms. It is said, the amount of acrylamide in a large order of fast-food French fries is at least 300 times more than what the U.S. Environmental Protection Agency allows in a glass of water! "The FDA has been strangely silent about acrylamide," CSPI’s executive director Michael F. Jacobson said. "It should be advising consumers to avoid or cut back on the most contaminated and least nutritious foods while more testing is done across the food supply. The FDA also should be intensively investigating ways of preventing the formation of this carcinogen." My hope is that in the near future this could have a huge bearing on the eating habits of Americans and may make a dent in the bottom lines of restaurants and food companies. One more reason Americans need to take charge of their own health! Leslie Freude Feel Good From the Inside Out http://www.marykay.com/lfreudePumpkin Stew
Get more recipes specifically created for individuals with autoimmune disease at www.healthydivas.com. The Perfect Salad for Chronic Fatigue SyndromeThough most don't realize it, Chronic Fatigue Syndrome Sufferers have significant dietary restrictions. This salad recipe answers those needs deliciously! (Perfect when you have a "sweet tooth".) Persimmon Mesculin Salad Serves 4 Preparation time: 15 minutes Cooking time: 0 minutes Ready in: 15 minutes
2 each Persimmons 1 each Pear (Bosc) 1 each Mango 1 each Pomegranate (just the seeds) 1/2 each Avocado 1/4 cup Cranberries 1/4 cup Almonds, chopped 1 pound Mesculin Salad Mix 1 each Lemon, juice only
Nutrition Facts Nutrition (per serving): 330.8 calories; 21% calories from fat; 8.5g total fat; 0.0mg cholesterol; 17.1mg sodium; 712.9mg potassium; 65.8g carbohydrates; 9.1g fiber; 18.4g sugar; 4.0g protein.
Copyright 2005 HealthyDivas - All Rights Reserved For the Healthy Divas recipe of the month, visit http://www.healthydivas.com/recipes.htmlOctober 13 Cooking with SteviaOriginally from Paraguay, stevia is an herb that South Americans use as a sweetener, as well as for medicinal purposes. Stevia can be anywhere from 30 to 100 times sweeter than sugar. It does not affect the blood sugar levels of most diabetics, nor does it feed fungus in the intestines like sugars do. Stevia has a strong, sweet flavor that can overwhelm a recipe, so it should be used sparingly. If a recipe calls for one cup of sugar, it would only require one teaspoon of stevia powder or 30 drops of stevia liquid extract. Because you only use such a small amount at a time, recipes must be adjusted for the lack of bulk. Cooking with stevia can be a bit tricky. Some companies combine pure stevia powder with fillers, therefore stevia products differ in sweetness. You may have to experiment with various brands until you find a stevia product that you like. Stevia cannot be sold as a sweetener in the USA, however it is available as a dietary supplement and can be found in most health food stores and some of the major grocery stores that offer dietary supplements or health products. Below are some guidelines to replacing table sugar with stevia: ONE CUP OF SUGAR ONE TABLESPOON OF SUGAR ONE TEASPOON OF SUGAR
Kathy Browning October 09 Quinoa - The "Mother Grain"For almost 5,000 years Quinoa has been a staple food item for millions of people. It is known with great respect as the "Mother Grain" and you can find over 1800 different varieties.
Harvesting quinoa is no easy feat and requires countless hours of labor. The workers gather the stalks and then bundle them for transport. Next, it is winnowed to free the quinoa from the chaff. The process has been the same for thousands of years and demands long hours in the fields.
Quinoa is 35 on the Glycemic Index Chart, which makes it a good choice for people with wheat and gluten allergies. Quinoa is a balanced amino acid source of high quality protein. It's a perfect food for seniors, as it is a high-iron food that delivers more oxygen to the brain. It is also quite tasty and can be prepared in numerous ways.
When preparing Quinoa, it is important to rinse the grain before cooking. The basic recipe for Quinoa is as follows:
2 cups water Rinse quinoa, either by using a mesh strainer or by running fresh water over the quinoa in a pot. Drain excess water. Place quinoa and water in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.
Learn more about the history and many uses of Quinoa at http://www.quinoa.net/index.html. Discover delicious, easy-to-prepare Quinoa recipes in "AUTOIMMUNITY: It's Time for Truth; It's Time to Heal" available at www.HealthyDivas.com. Chocolate Fun Facts
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