Excerpt from The Hundred Year Lie by Randall Fitzgerald:

…a representative sampling of the findings collected from reputable sources about what really is in our food, water, vitamins, prescription drugs, childhood vaccines, cosmetics, and in our homes.

  • When you read ‘made with natural flavors” on a food label, you are probably being deceived, because natural flavors and artificial flavors usually contain the same synthetic chemicals.
  • In large feedlots, 100 percent of the cattle are fed five or more sex hormones, such as progesterone and testosterone, to accelerate weight gain, and these hormones are known to cause reproductive dysfunction and cancers in humans.
  • Many of our commercial dairy and meat products come from animals that consumed livestock feed made from the remains of tens of millions of dogs and cats that were  killed with euthanasia drigs at animal shelters and veterinary clinics.
  • Medical evidence is emerging that suggests that the artificial sweeteners in diet soft drinks may cause brain tumors and neurological diseases, such as Parkinson’s and Alzheimer’s. The occurance of these diseases has risen dramatically, in proportion with the expanded use of synthetic sweeteners. Read the rest of this entry »

The French documentary titled “The World According to Monsanto – A documentary that Americans won’t ever see,” is evidently living up to its name. When we first posted a link, the video was widely available on Google and a variety of web video sources. A couple of weeks later, it mysteriously disappeared. From everywhere!

Barbara Peterson at OpEdNews says:

“If Google Video has removed this documentary in acquiescence to the U.S. government or Monsanto, then that is testimony to the power and corruption behind the massive corporate movement to wage war on the environment and all living things in the pursuit of profit and power, the people be damned.”

Read the rest of this entry »

Michael Pollan, author of “Omnivore’s Dilema,” has a great article in the New York Times on climate change and the virtues of growing your own food. Check it out at: http://www.nytimes.com/2008/04/20/magazine/20wwln-lede-t.html?_r=2&ei=5087&em=&en=d8cc9200fb79ea20&ex=1209009600&pagewanted=print&oref=slogin

Check local listings at:

http://www.pbs.org/independentlens/guide.html

Overview:
Behind America’s dollar hamburgers and 72-ounce sodas is a key ingredient that quietly fuels our fast-food nation: corn. In KING CORN, recent college graduates Ian Cheney and Curt Ellis leave the east coast for rural Iowa, where they decide to grow an acre of the nation’s most powerful crop.

Alarmed by signs of America’s bulging waistlines, the filmmakers arrive in the Midwest enthusiastic about their new endeavor. For their farm-to-be, they choose tiny Greene, Iowa—a place that, coincidentally, both Ian and Curt’s great-grandfathers called home three generations ago. They lease an acre of land from a skeptical landlord, fill out a pile of paperwork to sign up for subsidies and discover the U.S. government will pay them 28 dollars for their acre. Ian and Curt start the spring by injecting ammonia fertilizer, which promises to increase crop production four-fold. Then it’s planting time. With a rented high-tech tractor, they set 31,000 seeds in the ground in just 18 minutes. Their corn has also been genetically modified for another yield-increasing characteristic, herbicide resistance. When the seedlings sprout from Iowa’s black dirt, Ian and Curt apply a powerful herbicide to ensure that only their corn will thrive on their acre. Read the rest of this entry »

According to Felicity Lawrence, author of the book, Not On The Label, bread making changed in the Sixties when scientists discovered how to make a loaf quickly and bulk it up with water.

“Instead of allowing two to three days fermentation they found that air and water could be incorporated into dough if it was mixed at high speeds,” she says.

“Double the quantity of yeast was needed to make it rise, chemical oxidants were essential to get the gas in and hardened fat had to be added to provide structure. The process gave a much higher yield of bread from each sack of flour because the dough absorbed so much water.” The added fat, often in the form of unhealthy hydrogenated fat, helps today’s bread look firm and spongy. It is often included as a part of the ambiguous-sounding “flour treatment agent” usually found listed in the ingredients.

Many people picture cows, sheep, pigs, and chickens as friendly creatures who live happily within the confines of a peaceful family farm, arriving as food for humans only at the end of their sun-drenched lives. That’s what Gene Baur had been told — but when he first visited a stockyard he realized that this rosy depiction couldn’t be more inaccurate.

Amid the stench, noise, and filth, his attention was drawn in particular to one sheep who had been cast aside for dead. But as Baur walked by, the sheep raised her head and looked right at him. She was still alive, and the one thing Baur knew for sure that day was that he had to get her to safety. Hilda, as she was later named, was nursed back to health and soon became the first resident of Farm Sanctuary — an organization dedicated to the rescue, care, and protection of farm animals. Read the rest of this entry »

Looking for a couple of fun, uplifting, worthwhile things to do?

Rent the movie, “Across the Universe.” It’s brilliantly written, has a great cast, and the soundtrack incorporates 34 compositions written by the Beatles and masterfully done by a variety of talented unknown artists. We all LOVED it!

Speaking of the Beatles, can you guess who said the following, “I’m not really a career person. I’m a gardener, basically.” It was George Harrison!

And now is the time to start thinking about your own garden.

There is no act more gratifying, more basic, more liberating, than to coax food from the earth. The smell of dirt, the crunch of a freshly picked cucumber, the juiciness of a homegrown tomato, it just doesn’t get any better. And it’s not as complicated as you might think. If you have access to a deck, a roof, a patch of ground no larger than a flower bed, or far more space, you can grow your own.

Never done it before? Don’t know where to begin? Not a problem. Read the rest of this entry »

by Alice Henneman, MS, Registered Dietitian & Extension Educator

We make more than 200 food-related decisions daily, and aren’t aware of  90 percent of them, according to Brian Wansink, Ph.D. and director of the Cornell University Food and Brand Lab.

Perhaps you think you just make three food decisions daily: Breakfast, lunch and dinner. Well, think again. We choose how much milk to pour on cereal, whether to have a second piece of toast, if we want to add sugar to our cereal, and if so, how much and what type, and if we’ll eat that doughnut at the office, and on and on and on ….

“Most of us don’t overeat because we’re hungry,” says Dr. Wansink in his book, Mindless Eating: Why We Eat More Than We Think. We overeat, according to Wansink, because of such influences as family, friends, packaging, plates, labeling, shapes, distances and containers.

Wansink’s studies suggest we can eat 20 percent more or 20 percent less without being aware of it. Becoming more “mindful” about even one eating practice can be significant. Daily eating 100 calories more than needed can result in a weight gain of 10 pounds a year! Read the rest of this entry »

McDonald’s restaurants are in 120 countries and territories around the world and serve nearly 54 million customers each day. They seem to be just about everywhere.

To see just how many McDonald’s are in your town or zip code go to Foodio54 and enter your location, city, state or zip code. They’ll show you how many golden arches are close by and how your location ranks nationally and for your state.

In my area (a suburb of Atlanta) there is one McDonald’s every 7.15 square miles and for every 15,939 people. In Astoria, NY there is a McDonald’s every 0.88 square miles and for every 8,532 people. Read the rest of this entry »

The secret hideaway of a long-forgotten goat, the flowers of a peanut plant nosing their way into the dirt, the lost art of turkey sex:  New York Times bestselling author Barbara Kingsolver takes readers to places they never dreamed in her first book of narrative non-fiction—places she has found in her own kitchen and her own backyard.

In Animal, Vegetable, Miracle, Kingsolver chronicles the year she and her family ate only locally produced food, much of which they grew or raised themselves.

“Our family set out to find ourselves a real American culture of food, or at least the piece of it that worked for us, and to describe it for anyone who might be looking for something similar,” Kingsolver writes. “This book tells the story of what we learned, or didn’t; what we ate, or couldn’t; and how our family was changed by one year of deliberately eating food produced in the same place where we worked, loved our neighbors, drank the water, and breathed the air.” Read the rest of this entry »