Chia Seed – The Ancient Food of the Future

What Chia Can Do For You!

  1. Helps Stablize blood sugar and reduce junk food cravings – Remember the picture of the gel around the chia seed in our picture above? The gel forming is due to soluble fiber in the chia. In your digestive system, this gel actually slows down the conversion of carbohydrates to sugar, thus helps to stablize blood sugar. By eliminating the peaks and valleys of your blood sugar, you get a more consistent energy level and reduced cravings.
  2. Help your concentrate and improve your mood- Chia is an excellent source of Essential Fatty Acids, which are critical for concentration and other brain functions.
  3. Energize now, Sustained energy later! -Chia has great nutrients like proteins, essential fatty acids, antioxidants, and fiber, and complex carbohydrates to energize you. Chia can provide good stamina and energy over time due to its slowing of the sugar conversion mentioned in point 1. In fact, it has been called the runners food and was used by the Aztec Indians for long distance runs and endurance.
  4. Fills you up – Chia seeds actually swells in water and help to make you feel full and potentially eat less. Take a look at the chia seed picture again and see how much each seed actually swells in just a ew minutes
  5. Lower your cholesterol and heart health – Remember what is causes chia to swell in water? Chia is high in soluble fiber. Soluble fiber has been shown to help lower cholesterol.
  6. Digestive Health – Chia has both soluble fiber (which forms the outer gel), and insoluble fiber. Both types of fiber are healthy for the digestive system. The insoluble fiber helps cleans the intestinal tract. The soluble fiber can act as a prebiotic and help feed the good bacteria in your digestive system.
  7. Help build lean muscle mass – Chia is high in protein and helpful in a weight loss or muscle building diet. It is even low-carb and vegetarian.
  8. Get Better nutrition from other foods – Remember the gel in point 1? Well, by maintaining the proper level of hydration and electrolytes in your stomach you actually optimize your bodies ability to effectively absorb other nutrients. Also. the essential fatty acids in chia help the body emulsify and absorbs the fat soluble vitamins A, D, E, and K.
  9. Build strong bones – Chia not only contains calcium, but it also contains the trace mineral boron, which speeds the rate at which calcium is absorped and utlized by the body.
  10. Healthy nails, skin, and hair – Remember that chia seeds are loaded with over 60% essential fatty acids? Not only are they good for your mental clarify, those same essential fatty acids help skin, nails, and hair grow strong and healthy. They are also a great source of protein, which is essential to grow healthy hair, nails, and skin.
  11. Maximum hydration – Chia is said to help maintain hydration which can be helpful for endurance athletes. Presoak chia seeds before your workout and consumption.

Chia Nutrition Information

  1. Super Soaker – Chia seeds can soak up to ten times their weight in water! Look at the picture above and you can see how in just a few minutes chia swelled to several times it size. If it were to soak for a half an hour or so, the gel effect is even more dramatic. The gel is actually soluable fiber that is swelling in the water into hydrophylic colloid that has a medicinal affect for many digestive health issues.
  2. Excellent source of omega-3 fatty acids. Chia seeds are the best plant source of omega-3’s known. They contain over 60% essential fatty acids. They contain more omega-3’s than flax seed. Omega fatty acids are important for concentration and brain health as well as other metabolic processes.
  3. Easy access – Flax seed is fantastic (if you don’t know it’s benefits, you should do a bit of research or give it a try). However, Chia seed is even better than flax in in terms of ease of access to the nutrition. Chia seeds do not need to be ground for their nutrients to be available to the body. Plus, chia is very shelf stable without the need for fancy packaging or concern of rancidity.
  4. Antioxidant protection -Loaded with antioxidants
  5. Vitamins and minerals – Chia seeds provide calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, zinc, and even boron (which helps the absorbing of calcium by the body).
  6. Gluten Free – Chia is a gluten free source of fiber and nutrition. If you have food allergies, check with your doctor, but chia is generally beneficial to the digestive system.
  7. High source of protein – Chia is composed of over 20% protein, which is about 2 to 3 times higher than other seeds and grains. If you are a vegetarian looking for protein sources, check out chia! Plus, the protein source in chia is readily digestible and available to the body. So, if you are pregnant or a weight lifter, chia can provide benefits.
  8. Low glycemic index – Chia has an extremely low glycemic index of 1, and actually helps to lower the rate at which other carbohydrates are converted to sugars.

July 13, 2010 at 2:15 pm 2 comments

I Love Avocados

Avocados are a good source of potassium, a mineral that helps regulate blood pressure. Here is one of my recipes.  Enjoy!

Avocado Dressing

2 medium avocados

¼ c lemon juice

4 T agave

1 t dill

2 t  Himalayan pink salt

4 T chopped onions

4 cloves garlic

¼ c olive oil


The use :

1. The flesh of a ripe avocado soothes sunburnt skin. Just cut the fruit in half and rub it gently over the affected areas.

2. Eat an avocado everyday if you’re recuperating from sickness and are trying to regain your strength.

Tips :

1. Select heavy, unblemished fruit. Most market will sell unripe and hard avocados. So after you bought one, allow it to ripe between 3 to 6 days.

2. If avocado yield slightly to gentle pressure, it’s ready to be eaten

3. If you need to speed up the ripening process, place avocados in a paper bag with apple or banana. Never put avocado in a fridge since it will make the ripening process significantly slower.

July 12, 2010 at 4:18 pm Leave a comment

Fatty Acids: Essential Information

What Are Essential Fatty Acids and Why Are They Essential?

Fatty acids are the building blocks of fats. Some fatty acids are “essential” because we need them to live, yet we cannot manufacture our own, so we must ingest them through the foods we eat. The word “essential” is used to mean “must be ingested”. Other fatty acids are manufactured by the body, thus although we need them, they are not labeled as “essential”.

The polyunsaturated fatty acids — chemically speaking, those that are not “saturated” and thus have more than 1 double bond — are divided into families depending on where their end-most double bond is located. There are two main subtypes of fatty acids: the omega-3 and omega-6 fatty acids. The Omega-3’s are those with their endmost double bond 3 carbons from their methyl end. The Omega-6’s are those with their endmost double bond 6 carbons from their methyl end.

Linoleic acid (an omega-6) and alpha-linolenic acid (an omega-3) are the only true “essential” fatty acids, because although a slow process, given enough alpha-linolenic acid, the body can synthesize eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) — both important fatty acids of the omega-3 family. But, in order to effectively increase the body’s stores, they too must be consumed.

What Do Essential Fatty Acids’s (EFA’s) Do For Me?

  • treat Eczema and maintain healthy skin
  • maintain healthy heart and arteries
  • maintain mood through prostaglandin modulation
  • keep cell membranes working properly and efficiently
  • treat Diabetic neuropathy
  • relieve PMS and cyclical breast pain

Why Do I Need Essential Fatty Acids?

You need them to live. Many people are in a state of chronic low levels of essential fatty acids. EFA’s are needed for maintaining proper cell membrane structure–which allows the proper distribution of nutrients throughout your body, they are needed for proper prostaglandin formation and maintenance (please see our 40-30-30 page for more information on this topic), and most notably for the efficient metabolism of cholesterol. It has been repeatedly noted in population studies that people who consume more fish (omega-3’s) consistently have a lower incidence of heart disease. Autopsies done on corpses have revealed a direct inverse correlation between the amount of omega-3’s present and the healthiness of the heart. Those with low levels of omega-3’s showed
greater incidence of coronary heart disease than those with high levels of omega-3’s and those with the highest levels of omega-3’s had the lowest incidence of coronary heart disease.

Essential Fatty Acids are as essential as vitamins. They are essential because if you do not get enough of them you will become ill in some way; without linoleic acid (an EFA), you will die. Most North Americans get little or none of these EFAs. The body does not manufacture EFA’s, you must obtain them through your diet and the great majority of foods do not contain Essential Fatty Acids. It has been shown that body cells deprived of Essential Fatty Acids become cancerous, and it is difficult, if not impossible, to heal from cancer without adequate levels of these essential fats.

What Foods Contain EFAs?

Food sources of linoleic acid include seeds, nuts, grains and legumes. Alpha-linoleic acid is found in the green leaves of plants, including phytoplankton and algae, and in some seeds, nuts and legumes (flax, canola, walnuts and soy). Flax seed above all is the highest best quality concentration of Omega-3 fatty acid.

Am I Not Supposed To Avoid Fat?

You should only avoid trans fatty acids, such as those found in deep fried foods. Fats, whether they started out good or not, are irrevocably changed for the worse when they are heated. EFA’s are polyunsaturated; they have carbon bonds that are easily broken and do not result in harm to the body. When EFA’s are heated their bonds change and they become trans fatty acids: sticky and harmful fats that are not easily broken down by the body.

How Much Essential Fatty Acids Supplementation Do I Need?

Omega3 Fatty Acids are essential to the body and our bodies cannot make them. And most people do not get nearly enough of them in their diet. Most people consume too much omega-6 relative to the amount of omega-3 that they get. Vegetarians must be particularly careful because it is much easier to get supplies of omega-6 in the vegetarian diet. The ratio of omega-6 to omega-3 that should be ingested is around 6:1 for fish-eaters, and 3:1 for vegetarians (because they need to manufacture their own EPA and DHA). Flaxseed oil (or simply flax seeds) is a good choice to boost the intake of omega-3.

Are There Any Side Effects With Essential Fatty Acids?


Can you tell me more about Flax seed?

Flax, an ancient but little known seed, has recently gained worldwide recognition for its many nutritional attributes. Seven years ago, researchers from The University of Toronto began to study the potential benefits of flax. Their results showed that flax seed could lower serum cholesterol and also prevent the growth of new cancer cells. The prediction is: flax will likely be found in many new foods in the near future. In Dr. Andrew Weil’s new book “Eight Weeks to Optimum Health” flax seeds are the first things that he suggests that anyone interested in eating healthier do. He recommends whole flax seeds ground into cereal or sprinkled on foods, but they are also available in capsule form or in flax seed oil. The FDA presented their findings at a recent convention on Experimental Biology and related the following findings: Levels of 1.25 and 2.5% flax in the diet stimulated the immune system. flax increased vitamin D levels and increased the retention of calcium, magnesium and phosphate. flax is very high in lignans which have anti-tumor properties and may be linked to a low incidence of breast cancer and colon cancer. Moderately high levels of flax, compared to the same level of oat bran was better in lowering triglycerides, total cholesterol and LDL, and favorable effects on insulin activity. flax seeds are very reasonable priced and seem to be a valuable addition to the daily diet

March 3, 2010 at 6:07 pm 1 comment

Monsanto: The evil corporation in your refrigerator

By Bob Caesa

When we consider the rogue’s gallery of devilish, over-sized, greedy and disproportionately powerful corporations, we generally come up with outfits like Microsoft, Bechtel, AIG, Halliburton, Goldman-Sachs, Exxon-Mobil and the United States Senate. Yet somehow, Monsanto, arguably the most devilish, over-sized, greedy and disproportionately powerful corporation in the world has been able to more or less skulk between the raindrops — only a household name in households where documentaries like Food Inc. are regarded as light Friday evening entertainment. My house, for example. But for the most part, if you were to ask an average American for their list of sinister corporations, Monsanto probably wouldn’t make the cut.

It should.

Founded by Missouri pharmacist John Francis Queeny in 1901, Monsanto is literally everywhere. Just about every non-organic food product available to consumers has some sort of connection with Monsanto.

Anyone who can read a label knows that corn, soy and cotton can be found in just about every American food product. Upwards of 90% of all corn, soybeans and cotton are grown from genetically engineered seeds, also known as genetically modified organisms (GMOs). These genetically enhanced products appear in around 70% of all American processed food products. And Monsanto controls 90% of all genetically engineered seeds. In other words, Monsanto controls — and owns patents on — most of the American food supply.

When you consider, as Walletpop originally reported, that one-in-four food labels is inaccurate, that the F.D.A.’s testing is weak at best, then how can we trust one corporation to have so much control over our produce? The answer is, we can’t.

Recently, a study by the International Journal of Biological Sciences revealed that Monsanto’s Mon 863, Mon 810, and Roundup herbicide-absorbing NK 603 in corn caused kidney and liver damage in laboratory rats. Scientists also discovered damage to the heart, spleen, adrenal glands and even the blood of rats that consumed the mutant corn. A “state of hepatorenal toxicity” the study concluded.

This hasn’t slowed down Monsanto’s profit machine. In 2008, Monsanto cleared over $2 billion in net profits on $11 billion in revenues. And its 2009 is looking equally as excellent.

Author and food safety advocate Robyn O’Brien told me, “Monsanto is expecting gross margins in Q2 2010 of 62%, its corn and soy price mix to be up 8-10% and its glyphosate revenue to expand to an estimated $1 billion in gross profit by 2012, enabling Monsanto to further drive R&D into seeds and to price those seeds at a premium – further driving price increases on the farm and in the grocery stores.”

This, O’Brien says, in the same year when farm income declined by around 34%.

Because Monsanto claims that its GMOs create higher yields and therefore comparatively higher revenues per acre for struggling American farmers, they’re certainly a tempting option. On the surface, that is. Monsanto controls its seeds with an iron fist, so even if you happen to own a farm next to another farm upon which Monsanto seeds are used, and if those seeds migrate onto your land, Monsanto can sue you for royalties.

Additionally, if you use seeds from crops grown from Monsanto seeds, a process known as “seed cleaning,” you also have to pay royalties to Monsanto or it will sue you. All told, Monsanto has recovered $15 million in royalties by suing farmers, with individual settlements ranging from five figures to millions of dollars each.

Back in 2004, farmer Kem Ralph served eight months in jail and was fined $1.3 million for lying about Monsanto cotton seeds he was hiding in his barn as a favor to a friend. They weren’t even his seeds (yeah, that’s what they all say!). By way of comparison, the fine in Ralph’s home state of Tennessee for, say, cocaine possession, is $2,500.

In keeping with the Orwellian nature of modern marketing, one of the first phrases you see on the front page of the Monsanto website is “we help farmers.” Funny. In a cruelly ironical way, that is.

In fairness, the argument in support of Monsanto is generally “it makes more food for lower prices.” Of course this is a red herring. Basic economics proves that choice and competition create lower prices. Not monopolies. This applies not only to American grocery stores, but also in terms of feeding developing nations where food is scarcer. Moreover, stronger Monsanto herbicides, compatible with herbicide resistant seeds, are giving rise to mutant Wolverine-ish super weeds that have adapted and are rapidly spreading through the air to farms that don’t use Monsanto GMOs, destroying obviously vulnerable crops. Say nothing of the inevitable mutant bugs that will adapt to the pesticides that are implanted into the Monsanto Mon 810 genetic code. And if further studies indicate similar organ damage in humans, the externalized costs to health care systems will begin to seriously out-weigh the benefits of cheaper food.

Ultimately, there are better, healthier ways to make cheaper food. Until then the best thing we can do is to demand further investigations and buy organic products whenever practical.


And if you can’t afford to buy organic, O’Brien recommends, “A great first step, given how pervasive these ingredients are in processed foods that often use these ingredients to extend shelf life, is to reduce your exposure to processed foods and stick with pronounceable ingredients and foods that your grandmother would have served her kids.”

Meanwhile, let’s endeavor to make Monsanto a household name. But not in a good way.

On January 15, the Obama Justice Department launched an anti-trust investigation against the corporate behemoth over its next generation of genetically modified “Roundup Ready” soybean seeds. The very next day, the U.S. Supreme Court agreed to hear the case Monsanto v. Geertson Seed Farms, which challenges the safety of genetically modified agricultural products — the centerpiece of the Monsanto empire. If the investigation fails, farmers will have to switch over to the next generation of Roundup Ready seeds in 2014. And the cycle of corporate abuse and monopolization will continue.

February 8, 2010 at 7:23 pm 1 comment

Vegan Princess aka Chef Evita at BLISS Raw Cafe!

February 4, 2010 at 12:42 pm 1 comment

Celery is an Ancient Healing Food

Celery has a long history of use and is truly an ancient healing food. At first glance celery may seem rather unimpressive, but the more you look into its background and medicinal uses the more you realize that we must have been misinformed on the usefulness of this plant. Traditionally celery, or Apium Graveolens, was used to treat an array of ailments and was very bitter in taste. It is believed to have originated from the Mediterranean basin, and has been harvested since about 850 B.C. Its medicinal properties are believed to be from its volatile oils which are found in all parts of the plant, but seem to be concentrated in its seeds. Ayurvedic physicians used celery to treat colds, flu, water retention, poor digestion, arthritis, liver, and spleen ailments.

Our common celery stalk is mostly composed of about 83% water and a healthy amount of fiber. This is well known. What is not well know is the fact that celery also contains many micronutrients which it receives from rain, sunshine, and the soil medium from which it is grown. We have been led to believe that celery does not have much to it when in fact celery truly contains a wealth of health improving nutrients that we can obtain from it. Celery has a profile that is much more than water and fiber!

The effects of celery on the body are diuretic, expectorant, carminative, anti-asthmatic, and digestive aid. Celery is a good source of vitamin K, vitamin C, potassium, folate, and fiber. It also contains molybdenum, manganese, vitamin B1, vitamin B2, vitamin B6, calcium, magnesium, phosphorus, iron, and tryptophan. Celery also contains about 35 milligrams of a beneficial sodium complex; this is useful in reducing stomach acid levels and raising our hydrochloric acid levels which in turn improves digestion.

Celery has been used for many years in Chinese medicine to alleviate high blood pressure, and this practice is beginning to pick up steam in America. It is believed that the phthalides in celery relax the arteries and allow the vessels to dilate which enables the blood to flow more freely. These phthalides also relieve our stress hormones and in turn the less stressed our body is the lower our blood pressure becomes. Celery is also a very good source of potassium, calcium and magnesium, all of which have been associated with reduced blood pressure.

Celery is also a good source of vitamin C, and along with that comes all the benefits that vitamin C carries with it. Some of these benefits include a boost in the immune system and a reduction in the symptoms and severity of colds. Vitamin C is also an antioxidant which has been shown to lower inflammation in many cases such as arthritis and asthma. Vitamin C is crucial in the production of collagen.

Celery contains compounds called coumarins that help in the prevention of free radicals, thus decreasing the potential for cells to become cancerous due to mutation. Coumarins also have been shown to enhance the activity of certain types of white blood cells, immune defenders that target harmful cells, including cancer cells. In addition, compounds in celery called acetylenics have been shown to stop the growth of tumor cells.

Celery is just one of the many ancient healing foods from our past. As our methods of researching whole foods develop, we are finding out more and more about what we are eating for dinner, and as we have just found out, celery is truly much more than just water and fiber!

January 28, 2010 at 6:03 am 1 comment

What the Heck is Marine Phytoplankton

The whale shark is the largest known fish. It reaches 15 m in length, and may reach 18m or more. Its weight can exceed 10 tons. This creature ranges all tropical waters, and infrequently strays into temperate ones. It is mainly solitary in nature, and, despite its impressive appearance, it is harmless to humans. Scuba divers and underwater swimmers have clambered unmolested over its body. The whale shark feeds chiefly on plankton, but also consumes sardines and anchovies.

Why is Marine phytoplankton so unique?

An eminent and world leading doctor who was educated at Harvard University in the States, and who has over 15 years practice in using energetic medicine to treat thousands of terminally ill patients, says about Marine Phytoplankton that out of all of the products that he has ever seen during his professional life…

“This is the most exciting product I have come across. It contains almost everything necessary to sustain life and build healthy new cells. When you give the body everything it needs to produce trillions of healthy new cells then you get well”.

He also notes that many products work for some people but not for others. He believes this is because the body needs all of the raw materials and critical components at the same time. “The problem is that we need ALL of them at the same time for things to work”. Another very important reason that makes marine phytoplankton unique and very effective is that it’s composed of single cells that bypass the liver and digestive system. This is highly significant and is one of the main reasons that he believes results have been seen so quickly, particularly with critically and chronically ill patients who have sick livers. Many other products took weeks and months to show significant results whereas, with marine phytoplankton, results were being noticed within days of starting to take it.

Marine phytoplankton provides a rare and complete food that gives the body virtually all of the raw materials that it needs, in one single source, to produce healthy new cells and neuro-chemicals for the brain, such as dopamine and serotonum. Because it works at the deepest level of the cell, it seems to work for a wide variety of diseases and imbalances including many chronic illnesses. What makes phytoplankton so unique is the exceptionally high success rate that has been experienced in overcoming a variety of health conditions and chronic diseases, thus enabling the body to heal itself much faster. He believes this is because it contains all of the raw materials necessary, in one source, in near perfect proportions. Like a chemical reaction, various components have to exist at the same time, otherwise the reaction will not happen. He gives the example of the neurochemical serotonum, which requires eight different vitamins and minerals for the body to produce. If just one is missing, the body cannot produce it.

Marine phytoplankton contains over 65 nutritional properties, including all of the amino acids, essential fats, vitamins, key minerals and trace elements, rare anti-oxidants, phospholipids, electrolytes, nucleic acids, enzymes and co-enzymes. It is a living food that carries an electrical frequency that works with the intelligence of the body. It is believed that it’s the combination and proportion of elements and nutrients that make hytoplankton so unique and so effective at enabling cellular regeneration and therefore natural healing. All of its elements and electrolytes are almost exactly tailor-made for the human body. We arose from the sea and our internal bodies reflect this with the composition of human blood plasma being almost identical to that of seawater. Our bodies are over 70% water. Ethos marine phytoplankton provides the perfect antidote, in an age of over-reliance on land-based food sources and continuing mineral depletion in the soil and in our food which, in turn, leads to deficiencies of micro-nutrients and trace elements in our bodies. In addition to overcoming mineral depletion, with a pH of 8-8.5, it also works to balance the body’s own pH.
Marine phytoplankton also considerably increases the amount of oxygen that the blood can carry around the body. This is a very crucial element for a healthy body and many people have reported that this has also increased their athletic endurance and stamina due to these increased oxygen levels in the blood.

In short, with the harvesting of marine phytoplankton, we now have an exclusive and complete ‘super food’ source that can successfully fulfil all of our body’s nutritional requirements. Health professionals have termed it “the world’s only complete super food” and it is the most perfect natural food source available today…

January 24, 2010 at 9:13 pm 2 comments

A banana a day, keeps the doctor away?

Here’s a bit of interesting stuff, I knew bananas were good for you but this I didn’t know.
Instead… we have ‘a banana a day, keeps the doctor away?’….

The fully ripe banana produces a substance called TNF, which has the ability to combat abnormal cells.

So don’t be surprised very soon the shop will go out of stock for

As the banana ripens, it develops dark spots or patches on the skin. The more dark patches it has, the higher will be its’ immunity enhancement quality.

Hence, the Japanese love bananas for a good reason…

According to a Japanese scientific research, banana contains TNF, which has anti-cancer properties.

The degree of anti-cancer effect corresponds to the degree of ripeness of the fruit, i.e. the riper the banana, the better
the anti-cancer quality…

In an animal experiment carried out by a professor in Tokyo U comparing the various health benefits of different fruits, using banana, grape, apple, water melon, pineapple, pear and persimmon, it was found that banana gave the best results. It increased the number of white blood cells, enhanced the immunity of the body and produced anti-cancer substance TNF.

The recommendation is to eat 1 to 2 bananas a day to increase your body immunity to diseases like cold, flu and others.

According to the Japanese professor, yellow skin bananas with dark spots on it are 8 times more effective in enhancing the property of white blood cells than the green skin version

January 18, 2010 at 6:32 am Leave a comment

The Dangers of Teflon Pans The non-stick coating popular on frying pans may, in fact, be an unsavory way to cook.

Though you may love your cookware for its reduced need for added fat, consider this: emerging studies are proving that Teflon-coated metal cooking implements, especially when used at high temperatures, may be leaking toxins into dinner.

The problem is that when the surface gets scratched, tiny amounts of inert plastic and leached aluminum cling to cooked food, with far more toxic results than an extra spoonful of cooking oil. Perhaps more worrisome, though, are the fumes and chemicals released, including highly toxic perfluorochemicals (PFCs/PFOAs) which result when nonstick coatings are heated to high temperatures. Studies by DuPont, the makers of Teflon, show that Teflon offgases particulate at 446°F. At 680°F Teflon pans release at least six toxic gases, including two carcinogens. DuPont acknowledges that the fumes can sicken people, a condition called “polymer fume fever”.

Far from your kitchen, the chemicals used to manufacture Teflon are also very persistent in the environment. Toxic chemicals released when cooking with Teflon-coated cookware can find their way into the air, water, soil, and our bodies. A 2005 study by the Environmental Working Group, in collaboration with Commonweal, found chemicals including perflourooctanoic acid (or PFOA), a known carcinogen, in the umbilical cord blood of US-born infants. Similarly, researchers at John Hopkins Medical Center released findings in 2006 that PFOA was present in umbilical cord blood of 99% of 300 newborns tested. Also, households with birds should note that Teflon fumes pose a particular hazard to their delicate systems.

In 2006, the Environmental Protection Agency asked eight chemical makers, including DuPont, to voluntarily halt their use of PFOA. DuPont Co. said it will honor the request, reducing its use by 95% no later than 2010, and completely by 2015.

Teflon and other products containing PFCs are quite common. The Environmental Working Group’s website has a fairly comprehensive list of the products to avoid or to use with caution.

A Safe Alternative?

What’s the home cook to use instead? Stainless steel is considered a safe option by some, but it’s made by bonding layers of stainless steel with aluminum, which, with use, can also leach into food. Generally, glass, Pyrex, ceramic and ceramic-coated cast iron materials are all considered much safer alternatives to non-stick coated pots and pans. Cast iron cookware is a good alternative, as it is cheap, heats evenly and adds iron to the diet.

January 13, 2010 at 3:03 pm 2 comments

Chemicals In Fast Food Hamburgers

(NaturalNews) If you’re in the beef business, what do you do with all the extra cow parts and trimmings that have traditionally been sold off for use in pet food? You scrape them together into a pink mass, inject them with a chemical to kill the e.coli, and sell them to fast food restaurants to make into hamburgers.

That’s what’s been happening all across the USA with beef sold to McDonald’s, Burger King, school lunches and other fast food restaurants, according to a New York Times article. The beef is injected with ammonia, a chemical commonly used in glass cleaning and window cleaning products.

This is all fine with the USDA, which endorses the procedure as a way to make the hamburger beef “safe” enough to eat. Ammonia kills e.coli, you see, and the USDA doesn’t seem to be concerned with the fact that people are eating ammonia in their hamburgers.

This ammonia-injected beef comes from a company called Beef Products, Inc. As NYT reports, the federal school lunch program used a whopping 5.5 million pounds of ammonia-injected beef trimmings from this company in 2008. This company reportedly developed the idea of using ammonia to sterilize beef before selling it for human consumption.

Aside from the fact that there’s ammonia in the hamburger meat, there’s another problem with this company’s products: The ammonia doesn’t always kill the pathogens. Both e.coli and salmonella have been found contaminating the cow-derived products sold by this company.

This came as a shock to the USDA, which had actually exempted the company’s products from pathogen testing and product recalls. Why was it exempted? Because the ammonia injection process was deemed so effective that the meat products were thought to be safe beyond any question.

What else is in there?

As the NYT reports, “The company says its processed beef, a mashlike substance frozen into blocks or chips, is used in a majority of the hamburger sold nationwide. But it has remained little known outside industry and government circles. Federal officials agreed to the company’s request that the ammonia be classified as a ‘processing agent’ and not an ingredient that would be listed on labels.”

Fascinating. So you can inject a beef product with a chemical found in glass cleaning products and simply call it a “processing agent” — with the full permission and approval of the USDA, no less! Does anyone doubt any longer how deeply embedded the USDA is with the beef industry?

Apparently, this practice of injecting fast food beef with ammonia has been a well-kept secret for years. I never knew this was going on, and this news appears to be new information to virtually everyone. The real shocker is that “a majority” of fast food restaurants use this ammonia-injected cow-derived product in their hamburger meat. It sort of makes you wonder: What else is in there that we don’t know about?

“School lunch officials and other customers complained about the taste and smell of the beef,” says the NYT. No wonder. It’s been pumped full of chemicals.

There are already a thousand reasons not to eat fast food. Make this reason number 1,001. Ammonia. It’s not supposed to be there.

You can get the same effect by opening a can of dog food made with beef byproducts, spraying it with ammonia, and swallowing it. That is essentially what you’re eating when you order a fast food burger.

January 6, 2010 at 6:01 pm 9 comments

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