I'm currently in New Jersey with my dad, who is a world traveler and a health nut. My second swaray into frog legs came because both of those things. My dad doesn't eat so I'm foodless, which means I'm not cooking, hence the lack of posts. Last night, after finally getting some food into the house, my dad brough to my attention the fact that he had frog legs and I took it as a challenge. I found a recipe for frog legs and here we go.
1pound of frog legs(I used one set of legs)
1/2 cup of soy sauce (amino acids)
1/2 cup of honey (agave nectar)
1 pinch of ground ginger (1 teaspoon of fresh ginger, chopped in a food processor)
1 clove garlic (1 tablespoon garlic oil)
salt and pepper to taste
flour
green onion (I used toasted sesame)
Mix the soy sauce and honey in a bowl for marinade, chop the ginger or add the ground ginger, and garlic. Add the frog legs and allow to soak for an hour (I could only hold out for a half hour)
Once the hour is up, fry the frog legs on each side for about 5 minutes, or until golden brown. In another pot, warm the marinade and allow to simmer. Once the legs are done cooking, add to the marinade and cook for 3 minutes. Remove from marinade and place on platter. Pour sauce over frog legs and garnish with sesame seeds or onions.
My thoughts:
Although cooking the frog legs was a challenge of sorts, I still had a problem with cooking and eating it. The thought the I was touching and eating frog legs was in the back of my mind but they taste like chicken. Literally. Sometimes they have a different taste to them, but they tasted like chicken. Be careful with the marinade. When I made the marinade, the soy-nectar ratio was balanced but after I let it simmer, it tasted a bit salty.
Wednesday, March 9, 2011
Thursday, March 3, 2011
My Stance on Vaccinations
It's been years since I've gotten a vaccination. I've been asked by my doctor to get the HPV vaccine and by my nurse Aunt to get the Flu and Swine Flu Vaccine and I've politely declined. They both told me the risks of not being vaccinated and I still declined. It's not that I don't believe in their life saving qualities, it's just that I don't trust them enough to get them.
My personal stance on vaccines are, they are not effective enough for me to trust my life or my future children's life with them. Although vaccinations have saved us from countless diseases, they have also been linked to various neurological disorders including Autism. The flu, HPV, and other viruses are so abundant that you cannot properly vaccinate against them. I also believe that if you're healthy enough, your body will do it's job and fight these viruses. The human body is designed to regenerate itself. It's been doing it for thouMy sister is vaccinated against chicken pox for 20 years and my mom agreed that it was the dumbest thing ever. I think kids are supposed to get it, I got it and my other sisters got it but now my sister will be in her 20's when she gets it what makes it ten times worse. Note: in Maryland you have the right to refuse vaccinations for your children but it's very hard. I don't think terrorists get grilled that hard.
Enough of my opinon let's look at some facts. A vaccine is a killed virus that gives your body protection over the virus. It's called artificial induction of immunity. Vaccines contain mercury, aluminum, formaldehyde, aspartame (nutra sweet), MSG, antifreeze and a host of other proven neuro-toxins and poisons, and that these vaccines have definitely been linked to autism, Gillian Barre syndrome (mild to severe paralysis), brain damage and even death, and the vaccines are untested and unproven, the government in many states have threatened parents with jail if they do not vaccinate their kids. There is no safe vaccination.
My personal stance on vaccines are, they are not effective enough for me to trust my life or my future children's life with them. Although vaccinations have saved us from countless diseases, they have also been linked to various neurological disorders including Autism. The flu, HPV, and other viruses are so abundant that you cannot properly vaccinate against them. I also believe that if you're healthy enough, your body will do it's job and fight these viruses. The human body is designed to regenerate itself. It's been doing it for thouMy sister is vaccinated against chicken pox for 20 years and my mom agreed that it was the dumbest thing ever. I think kids are supposed to get it, I got it and my other sisters got it but now my sister will be in her 20's when she gets it what makes it ten times worse. Note: in Maryland you have the right to refuse vaccinations for your children but it's very hard. I don't think terrorists get grilled that hard.
Enough of my opinon let's look at some facts. A vaccine is a killed virus that gives your body protection over the virus. It's called artificial induction of immunity. Vaccines contain mercury, aluminum, formaldehyde, aspartame (nutra sweet), MSG, antifreeze and a host of other proven neuro-toxins and poisons, and that these vaccines have definitely been linked to autism, Gillian Barre syndrome (mild to severe paralysis), brain damage and even death, and the vaccines are untested and unproven, the government in many states have threatened parents with jail if they do not vaccinate their kids. There is no safe vaccination.
Your Food Label May Be A Lie and It's Perfectly Legal
I first stumbled upon this a few months ago but let it slide, now curiosity has gotten the best of me. Food labels are very vague. Natural flavors. Artificial flavors. Artificial colors. Even with a lot of research, I still can’t crack the code of what these colors and flavors are exactly. I’m sure manufacturers love it this way. A food manufacturer is allowed to stretch the facts on a label up to 20%. When the lies stretch 20% then the FDA begins to investigate. Who is really checking all these labels? It takes a lot of work to break down a label and I know it’s not “economically practical” for the FDA to check every food manufacturer to make sure their label is factual. That's why the FDA only has to check to see if there is a label, not if it's accurate.
Things your label may lie about:
Calories:
That low calorie treat you’re enjoying may be lying about its calories. 100 calories may be 120 and 400 calories may be up to 500. And it’s legal.
Sugar:
People are watching their sugar and food manufacturers know this, so they find sneaky ways to label sugar. High Fructose Corn Syrup, white grape juice concentrate, dextrose, corn sugar, cane sugar, maltodextrin and the list goes on. http://commonsensehealth.com/Diet-and Nutrition/List_of_Sugar_Names_and_Sugar_Facts.shtml
Omega 3:
My health rule is: if it makes a health claim, it’s lying. I have a strong belief that anything made in a factory cannot be healthy. Omega 3 fats are a big trend and the FDA allows food that have a source of the healthy fat to advertise their heart health although this may be a lie.
Serving Size:
This is not really a lie but more of a stretch of a truth. My mother used to buy these frozen pizzas that were about 6 inches long and 3 inches wide and my sisters and I used to eat one pizza each, until we found out that the serving size was 1/3 of the pizza. Food manufacturers label their serving sizes correctly but package them incorrectly. Who is really going to count 10 chips as they’re eating them or drink 1/3 of a soda? No one is going to do that. Very few people follow the serving size on junk food.
Made with real (insert ingredient)
Which ingredient? How much? Manufacturers love this label because it allows them to toot their horn but still make a horrible product. The makers of Canada Dry Ginger Ale have been proudly advertising that they’re al natural and they use real ginger. Maybe I’m blind because I don’t see ginger on the label.
Fat and Salt content:
When I’m reading a label, I find it weird when the food manufacturer states that an ingredient adds a trivial amount of fat or salt. Who decided it was trivial? Your scientists? When a manufacturer does this, they’re usually masking something else, like how bad it really is for you.
The food manufacturers do not care whether or not you know the truth because more than half of the people who know it, still buy the food that is bad for them. The only way to control what you eat, is to avoid processed and prepackaged foods, eat more fruits and vegetables, and cook at home.
Whole grain contents:
Do I have to state my golden rule again? If it has a health label, it’s probably lying. In many ingredients Unbleached wheat flour is the main ingredient but whole-wheat flour is further down on the list, indicating that the product contains relatively little. When reading labels, I find that the healthy item they’re claiming is farther down the ingredient list than I like, which means there is very little of it. Interesting fact: potassium bromate, a dough conditioner found in commercial bakery products and some flours, is a major, but hidden cause of thyroid dysfunction. This ingredient may be used even in whole grain breads. Mmm hmm.
Fiber:
Americans are calling for healthy food and they want more fiber, so what do they get? More fiber. Except that these fibers are manufactured and do very little for you. The fibers advertised in many foods are mainly "purified powders" called inulin, polydextrose and maltodextrin.
Free Range chicken:
The new battle cry is: how dare you keep those poor chickens chained up all day, so the food manufacturers said, we’ll let them out and tell you about it. What does “free range eggs or chicken” mean anyway? This means chickens must be granted the luxury of exactly five minutes of "access" to the outdoors every day. Notice that doesn’t mean they actually get to roam free, this may as well mean they open the door and if the chicken wants to roam free, it’s free to roam.
Tastes Like Medicine (but may kill you while it's healing you)
Notice a trend here. The FDA allows food manufacturers to make certain pre-approved "qualified health claims" about the health benefits of nutrients in food and manufacturers take it and run touchdown. For instance, food makers can't say that their product "helps reduce the risk of heart disease" without FDA approval, so they say that it "helps maintain a healthy heart." I’m sure the FDA would approve anyway but who wants to go through all that.
Things your label may lie about:
Calories:
That low calorie treat you’re enjoying may be lying about its calories. 100 calories may be 120 and 400 calories may be up to 500. And it’s legal.
Sugar:
People are watching their sugar and food manufacturers know this, so they find sneaky ways to label sugar. High Fructose Corn Syrup, white grape juice concentrate, dextrose, corn sugar, cane sugar, maltodextrin and the list goes on. http://commonsensehealth.com/Diet-and Nutrition/List_of_Sugar_Names_and_Sugar_Facts.shtml
Omega 3:
My health rule is: if it makes a health claim, it’s lying. I have a strong belief that anything made in a factory cannot be healthy. Omega 3 fats are a big trend and the FDA allows food that have a source of the healthy fat to advertise their heart health although this may be a lie.
Serving Size:
This is not really a lie but more of a stretch of a truth. My mother used to buy these frozen pizzas that were about 6 inches long and 3 inches wide and my sisters and I used to eat one pizza each, until we found out that the serving size was 1/3 of the pizza. Food manufacturers label their serving sizes correctly but package them incorrectly. Who is really going to count 10 chips as they’re eating them or drink 1/3 of a soda? No one is going to do that. Very few people follow the serving size on junk food.
Made with real (insert ingredient)
Which ingredient? How much? Manufacturers love this label because it allows them to toot their horn but still make a horrible product. The makers of Canada Dry Ginger Ale have been proudly advertising that they’re al natural and they use real ginger. Maybe I’m blind because I don’t see ginger on the label.
Fat and Salt content:
When I’m reading a label, I find it weird when the food manufacturer states that an ingredient adds a trivial amount of fat or salt. Who decided it was trivial? Your scientists? When a manufacturer does this, they’re usually masking something else, like how bad it really is for you.
The food manufacturers do not care whether or not you know the truth because more than half of the people who know it, still buy the food that is bad for them. The only way to control what you eat, is to avoid processed and prepackaged foods, eat more fruits and vegetables, and cook at home.
Whole grain contents:
Do I have to state my golden rule again? If it has a health label, it’s probably lying. In many ingredients Unbleached wheat flour is the main ingredient but whole-wheat flour is further down on the list, indicating that the product contains relatively little. When reading labels, I find that the healthy item they’re claiming is farther down the ingredient list than I like, which means there is very little of it. Interesting fact: potassium bromate, a dough conditioner found in commercial bakery products and some flours, is a major, but hidden cause of thyroid dysfunction. This ingredient may be used even in whole grain breads. Mmm hmm.
Fiber:
Americans are calling for healthy food and they want more fiber, so what do they get? More fiber. Except that these fibers are manufactured and do very little for you. The fibers advertised in many foods are mainly "purified powders" called inulin, polydextrose and maltodextrin.
Free Range chicken:
The new battle cry is: how dare you keep those poor chickens chained up all day, so the food manufacturers said, we’ll let them out and tell you about it. What does “free range eggs or chicken” mean anyway? This means chickens must be granted the luxury of exactly five minutes of "access" to the outdoors every day. Notice that doesn’t mean they actually get to roam free, this may as well mean they open the door and if the chicken wants to roam free, it’s free to roam.
Tastes Like Medicine (but may kill you while it's healing you)
Notice a trend here. The FDA allows food manufacturers to make certain pre-approved "qualified health claims" about the health benefits of nutrients in food and manufacturers take it and run touchdown. For instance, food makers can't say that their product "helps reduce the risk of heart disease" without FDA approval, so they say that it "helps maintain a healthy heart." I’m sure the FDA would approve anyway but who wants to go through all that.
Wednesday, March 2, 2011
Things They Make Me Go Hmmm
I am twitching as I write this post because it is nasty. This is a reason why I don't eat processed food. The things the FDA legally allows in your food seems more to protect the manufacturer than us.
Someone tell me what is unavoidable about maggots and rat hair in my food? I need someone to breakdown the economically impractical part. Are you too cheap? Does it cost too much? What does that mean.
The list:
20 or more maggots in canned mushrooms (is someone opening these cans and inspecting the amount of maggots in them?)
12% or more of mold in fruit
1 rodent hair in peanut butter (once again, is someone counting the hairs in the peanut butter)
foreign matter including cigarette butt(it is economically impractical to tell your workers not to put stuff in my food. I understand)
animal feces (heaven forbid you call an exterminator)
15 fruit fly eggs
25mg of sand in peanut butter
40 thrips on asparagus and in beer
60 parasite for 100 fish(more than 50% of my fish is allowed to have parasites on it)
325 mg of insect feces can end up in your spices
sticks and stones
Am I wrong that I'm listening to Michael Jackson's "They Don't Care About Us?" because that's how I feel. Who made these rules? Don't answer that. I'm really convinced that FDA is all about getting their palms greased and could care less about the consumer. Who allows maggots in food? Let's cook at home.
"Food and Drug Administration says that a certain amount of contamination is
unavoidable in commercial food processing, so it allows for a small amount of
"filth" before taking action. "it is economically impractical to grow,
harvest, or process raw products that are totally free of non-hazardous,
naturally occurring, unavoidable defects." http://www.cbsnews.com/8301-504763_162-20013038-10391704.html
Someone tell me what is unavoidable about maggots and rat hair in my food? I need someone to breakdown the economically impractical part. Are you too cheap? Does it cost too much? What does that mean.
The list:
20 or more maggots in canned mushrooms (is someone opening these cans and inspecting the amount of maggots in them?)
12% or more of mold in fruit
1 rodent hair in peanut butter (once again, is someone counting the hairs in the peanut butter)
foreign matter including cigarette butt(it is economically impractical to tell your workers not to put stuff in my food. I understand)
animal feces (heaven forbid you call an exterminator)
15 fruit fly eggs
25mg of sand in peanut butter
40 thrips on asparagus and in beer
60 parasite for 100 fish(more than 50% of my fish is allowed to have parasites on it)
325 mg of insect feces can end up in your spices
sticks and stones
Am I wrong that I'm listening to Michael Jackson's "They Don't Care About Us?" because that's how I feel. Who made these rules? Don't answer that. I'm really convinced that FDA is all about getting their palms greased and could care less about the consumer. Who allows maggots in food? Let's cook at home.
Sorry Taco Bell, I still don't believe you!
I stopped eating fast food in August and it was hard. I used to love BK's double cheeseburgers, McDonald's Frappe's, and Chick-fil-a milkshakes. I could down a cookies and cream, strawberry, or peach smoothie. I loved fast food. Who doesn't? It's quick and convenient. That's until I began to question the quality of the food and realized I needed to take control of my health. Bye Bye, drive through, hello kitchen. Let's be real, I've always questioned the quality of the food but never seriously enough to put down that chicken nugget. When Arby's began advertising they were now using 100% real chicken, they lost the customer that never was. The purpose of this post is to talk about Taco Bell and their "beef." Yes, I put that in commas.
In late January, a law firm filed a law suit asking that Taco Bell be honest about their food and it's sources. Particularly their beef. The law suit states the beef is only 35%, which according to the USDA for something to be labeled beef it only has to contain 35% beef, so Taco Bell is on the money. In addition, the USDA standards only apply to the manufacturer of the beef not the vendor of the beef, so once Taco Bell gets it what they do with it is their business.
According to http://www.tacobell.com/BeefIngredientFAQs, their beef is 88% beef and 12% spices. Things that make you go hmmm. I know Taco Bell is lying and you should know Taco Bell is lying. That may be a strong word, they're exaggerating the truth to the extent it will go without lying. Taco Bell is a billion dollar company and in order to stay a billion dollar company, they need to do spin control to keep their customers. It's called marketing people and all food manufacturers do it. They give you the facts they want you to know and hope that you don't research the rest. To the food industry, your ignorance is bliss.
After going on Taco Bell's website and looking at their facts, I still don't know anything more about their food than before and I'm certainly not eating anymore. The website dispels the statements in the lawsuit but does little in the way of being transparent. The meat still contains anti-dusting agent(silicone dioxide), sodium phosphate, silicon dioxide, citric acid, autolyzed yeast extract (a cheaper form of MSG), soy lecithin, and maltodextrin. I still don't believe you Taco Bell.
In late January, a law firm filed a law suit asking that Taco Bell be honest about their food and it's sources. Particularly their beef. The law suit states the beef is only 35%, which according to the USDA for something to be labeled beef it only has to contain 35% beef, so Taco Bell is on the money. In addition, the USDA standards only apply to the manufacturer of the beef not the vendor of the beef, so once Taco Bell gets it what they do with it is their business.
According to http://www.tacobell.com/BeefIngredientFAQs, their beef is 88% beef and 12% spices. Things that make you go hmmm. I know Taco Bell is lying and you should know Taco Bell is lying. That may be a strong word, they're exaggerating the truth to the extent it will go without lying. Taco Bell is a billion dollar company and in order to stay a billion dollar company, they need to do spin control to keep their customers. It's called marketing people and all food manufacturers do it. They give you the facts they want you to know and hope that you don't research the rest. To the food industry, your ignorance is bliss.
After going on Taco Bell's website and looking at their facts, I still don't know anything more about their food than before and I'm certainly not eating anymore. The website dispels the statements in the lawsuit but does little in the way of being transparent. The meat still contains anti-dusting agent(silicone dioxide), sodium phosphate, silicon dioxide, citric acid, autolyzed yeast extract (a cheaper form of MSG), soy lecithin, and maltodextrin. I still don't believe you Taco Bell.
The Science of Oranges
I'm on a budget that's getting tighter everyday, so I look for the best food bargains I can find and I found some Dandrea oranges for $1 for a pack of four or five. I bought two because Martin's didn't have anything better. Some of them were bad but I found two decent packages. It was only yesterday that I discovered my Orangs contained more than oranges.
Ingredients (which were printed very small on the label): food grade vegetable beeswax and/or lac-resin based wax or resin, thiabendozole, imazortho-phenyl, imazilli. What's up with the and/ors?
food grade vegetable beeswax- (it was hell finding a definition for this so I just looked up beeswax) this is known as E901 which is a glazing agent to provide a shiny coating and protect food. Not much is known about it as a preservative.
Resin- is a hydrocarbon secretion of many plants . It is valued for its chemical properties and associated uses, such as the production of varnished, adhesives, and food glazing agents; as an important source of raw materials for organic synthesis; and as constituents of incense and perfume.
Thiabendazole- is a fungicide and parasiticide that goes under the names mintezol, tresaderm, and arbotect. It is used primarily to control mold, blight, and other fungally caused diseases in fruits and vegetables.
imazortho-phenyl- all I know is it is a fungicide but after 3 google searches I couldn't find anything except a few consumer complaints about the use of fungicides.
imazlil-(finding it will be easier if it was spelled right on the label it's spelled imazalil) (synonyms imazalil, chloramizole) is a fungicide widely used in agriculture, particularly in the growing of citrus fruits.Trade names include Freshgard, Fungaflor, and Nuzone.
Ingredients (which were printed very small on the label): food grade vegetable beeswax and/or lac-resin based wax or resin, thiabendozole, imazortho-phenyl, imazilli. What's up with the and/ors?
food grade vegetable beeswax- (it was hell finding a definition for this so I just looked up beeswax) this is known as E901 which is a glazing agent to provide a shiny coating and protect food. Not much is known about it as a preservative.
Resin- is a hydrocarbon secretion of many plants . It is valued for its chemical properties and associated uses, such as the production of varnished, adhesives, and food glazing agents; as an important source of raw materials for organic synthesis; and as constituents of incense and perfume.
Thiabendazole- is a fungicide and parasiticide that goes under the names mintezol, tresaderm, and arbotect. It is used primarily to control mold, blight, and other fungally caused diseases in fruits and vegetables.
imazortho-phenyl- all I know is it is a fungicide but after 3 google searches I couldn't find anything except a few consumer complaints about the use of fungicides.
imazlil-(finding it will be easier if it was spelled right on the label it's spelled imazalil) (synonyms imazalil, chloramizole) is a fungicide widely used in agriculture, particularly in the growing of citrus fruits.Trade names include Freshgard, Fungaflor, and Nuzone.
Easy Lunch
Cucumber, Avocado, and Tomato Salad
1/2 avocado
1/2 cup cucumber
2 grape tomatoes or 1/2 cup(cut into fourths and cubed)
1/2 teaspoon lemon juice
1 taplespoon cup greek yogurt
cut your avocado in half, drizzle lemon juice on the other half for preservation, cube and smash well. Deskin your cucumber and cube it. Cube your tomatoes. Add greek yogurt and lemon juice and mix well. Set aside
Pan Pita Bread
(Hopefully someone else will have better luck with these)
1/2 package yeast
3/4 cup water
1 teaspoon salt
1 1/2 cup flour
1 tablespoon garlic (divide equally for 3 pitas)
1/2 cup olive oil or butter
Dissolve your yeast in your water, stir in salt and flour to form a soft dough. Knead well on a floured surface. Divide into three small balls and knead those for a minute. Using a rolling pin (which I desperately need) roll your balls into 5 inch circles. Cover and let them rise for 45 minutes. Using olive oil and a bit of garlic, cook as you would a pancake.
I used my pita bread, if you wanna call it that, to dip into my salad. As funny as they looked, they tasted decent. You can also bake them but I'm trying to cut down on the baking.
1/2 avocado
1/2 cup cucumber
2 grape tomatoes or 1/2 cup(cut into fourths and cubed)
1/2 teaspoon lemon juice
1 taplespoon cup greek yogurt
cut your avocado in half, drizzle lemon juice on the other half for preservation, cube and smash well. Deskin your cucumber and cube it. Cube your tomatoes. Add greek yogurt and lemon juice and mix well. Set aside
Pan Pita Bread
(Hopefully someone else will have better luck with these)
1/2 package yeast
3/4 cup water
1 teaspoon salt
1 1/2 cup flour
1 tablespoon garlic (divide equally for 3 pitas)
1/2 cup olive oil or butter
Dissolve your yeast in your water, stir in salt and flour to form a soft dough. Knead well on a floured surface. Divide into three small balls and knead those for a minute. Using a rolling pin (which I desperately need) roll your balls into 5 inch circles. Cover and let them rise for 45 minutes. Using olive oil and a bit of garlic, cook as you would a pancake.
I used my pita bread, if you wanna call it that, to dip into my salad. As funny as they looked, they tasted decent. You can also bake them but I'm trying to cut down on the baking.
Tuesday, March 1, 2011
The Science of Kool-Aid
As a black woman, I have had more than my share of Kool-Aid. Red, Blue, Purple, Clear, Pink, Yellow. If you name the flavor and color, I've probably had it. Kool-Aid is fairly simple to make, one pack of powder, water, sugar, and stir well. Voila! You have a pitcher of colored fluid. What is Kool-Aid exactly? What is a soft drink exactly? Why do people drink this stuff?
In a quest to make my own lip moisturizer, more on that later, I bought two packs of kool-aid to add color to my shea butter. The kool-aid added a nice burgundy color to my shea butter and to my finger. That made me wonder, what is this stuff.
Cherry(Red) Kool-Aid-citric acid, calcium phosphate, Red 40, Salt, Artificial Flavor, Asorbic Acid, Artificial Color, Blue 1.
citric acid- is used as a flavoring and preservative in food and beverages, especially soft drinks (kool-aid) Citrate salts of various metalscare used to deliver those minerals in a biologically available form in many dietary supplements. The buffering properties of citrates are used to control pH in household cleaners and medicines. Citric acid is used with sodium bicarnote in a wide range of for ingestion, personal care, and cleaning.
calcium phosphate- A colorless deliquescent powder used in baking powders, as a plant food, as a plastic stabilizer, in glass, animal food, as a plastic stabilizer, toothpaste, ceramics, rubber, fertilizers, plastic stabilizers and as a food supplement.
Red 40- is a red azo dye that goes by several names including: Allura Red, Food Red 17, C.I. 16035, FD&C Red 402-naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt, and disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalenesulfonate. Allura Red AC was originally introduced in the United States as a replacement for amaranth in food coloring.
Salt- (why is salt in kool-aid?) also known as table salt, or rock salt, is a mineral that is composed primarily of sodium choloride. It is essential for animal life in small quantities, but is harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and is an important method of food preservation.
Artificial flavor- (very vague label) Flavoring substances not identified in a natural product intended for human consumption, whether or not the product is processed. These are typically produced by fractional distillation and additional chemical manipulation naturally sourced chemicals or from crude oil or coal tar.although they are chemically different, in sensory characteristics are the same as natural ones.
Food coloring- (I need to do a post on this) is any substance, liquid or powder, that is added to food or drink to change it's color. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications, for example in home craft projects and educational settings.
People associate certain colors with certain flavors and the color of food can influence the perceived flavor in anything. For this reason, food manufacturers add dyes to their products. Few people know that seemingly "natural" foods such as oranges and salmon are sometimes also dyed to mask natural variations in color. Color variation in foods throughout the seasons and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer.
Blue 1- It is a synthetic dye produced using aromatic hydrocarbon from petroleum. It can be combined with tartrazine to produce various shades of green.The dye is poorly absorbed from the gastro-intestinal tract and 95% of the ingested dye can be found in the feces.
It also reacts with certain bile pigments to form green feces.
Can I get a collective, Ewww. Disguisting. Who eats this stuff and why? I know why, it's only a quarter per pack but this is just nasty.
In a quest to make my own lip moisturizer, more on that later, I bought two packs of kool-aid to add color to my shea butter. The kool-aid added a nice burgundy color to my shea butter and to my finger. That made me wonder, what is this stuff.
Cherry(Red) Kool-Aid-citric acid, calcium phosphate, Red 40, Salt, Artificial Flavor, Asorbic Acid, Artificial Color, Blue 1.
citric acid- is used as a flavoring and preservative in food and beverages, especially soft drinks (kool-aid) Citrate salts of various metalscare used to deliver those minerals in a biologically available form in many dietary supplements. The buffering properties of citrates are used to control pH in household cleaners and medicines. Citric acid is used with sodium bicarnote in a wide range of for ingestion, personal care, and cleaning.
calcium phosphate- A colorless deliquescent powder used in baking powders, as a plant food, as a plastic stabilizer, in glass, animal food, as a plastic stabilizer, toothpaste, ceramics, rubber, fertilizers, plastic stabilizers and as a food supplement.
Red 40- is a red azo dye that goes by several names including: Allura Red, Food Red 17, C.I. 16035, FD&C Red 402-naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt, and disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalenesulfonate. Allura Red AC was originally introduced in the United States as a replacement for amaranth in food coloring.
Salt- (why is salt in kool-aid?) also known as table salt, or rock salt, is a mineral that is composed primarily of sodium choloride. It is essential for animal life in small quantities, but is harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and is an important method of food preservation.
Artificial flavor- (very vague label) Flavoring substances not identified in a natural product intended for human consumption, whether or not the product is processed. These are typically produced by fractional distillation and additional chemical manipulation naturally sourced chemicals or from crude oil or coal tar.although they are chemically different, in sensory characteristics are the same as natural ones.
Food coloring- (I need to do a post on this) is any substance, liquid or powder, that is added to food or drink to change it's color. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications, for example in home craft projects and educational settings.
People associate certain colors with certain flavors and the color of food can influence the perceived flavor in anything. For this reason, food manufacturers add dyes to their products. Few people know that seemingly "natural" foods such as oranges and salmon are sometimes also dyed to mask natural variations in color. Color variation in foods throughout the seasons and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer.
Blue 1- It is a synthetic dye produced using aromatic hydrocarbon from petroleum. It can be combined with tartrazine to produce various shades of green.The dye is poorly absorbed from the gastro-intestinal tract and 95% of the ingested dye can be found in the feces.
It also reacts with certain bile pigments to form green feces.
Can I get a collective, Ewww. Disguisting. Who eats this stuff and why? I know why, it's only a quarter per pack but this is just nasty.
What's in it?: Priano Balsamic Vinegar
I picked up this bottle of Balsamic Vinegar at Aldi's and only saw it had chemicals in it when I got home. I decided to break down the ingredients to see what this really is.
Priano Balasmic Vinegar: wine vinegar, concentrated grape must, sulphite amonia caramel, potassium metabisulphate
wine vinegar- is an acidic liquid that is produced from the fermentation of ethanol alcohol. The word "vinegar" derives from the Latin words "vinum aegrum" meaning "feeble wine". Wine vinegar is made from red and white wine and is widely used in Europe and the Mediterranean. Wine vinegar tends to have a lower acidity than that of white or cider vinegars.
Grape Must- is the freshly pressed juice that contains the skin, steam, and seeds of the fruit. This is the first step in wine making and has a high glucose level and is often used as a sweetner.
sulphite amonia caramel- is a soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates in a process called caramelization. It is more fully oxidized and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel
In the presence of both sulfite and ammonium compounds and is used in soft drinks. Caramel coloring is exempt from classification and there are no guidelines for consumption. There are differing views on whether caramel color is toxic and a carcinogen.
Potassium metabisulfite- is a white crystaline powder with a pungent sulfur odour. The main use for the chemical is as an antioxident. Potassium metabisulfite is does not contribute sodium to the diet. It is restricted in food because it can cause an allergic reaction and is used in wine to protect the flavors and color of wine.
Interesting.
Priano Balasmic Vinegar: wine vinegar, concentrated grape must, sulphite amonia caramel, potassium metabisulphate
wine vinegar- is an acidic liquid that is produced from the fermentation of ethanol alcohol. The word "vinegar" derives from the Latin words "vinum aegrum" meaning "feeble wine". Wine vinegar is made from red and white wine and is widely used in Europe and the Mediterranean. Wine vinegar tends to have a lower acidity than that of white or cider vinegars.
Grape Must- is the freshly pressed juice that contains the skin, steam, and seeds of the fruit. This is the first step in wine making and has a high glucose level and is often used as a sweetner.
sulphite amonia caramel- is a soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates in a process called caramelization. It is more fully oxidized and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel
In the presence of both sulfite and ammonium compounds and is used in soft drinks. Caramel coloring is exempt from classification and there are no guidelines for consumption. There are differing views on whether caramel color is toxic and a carcinogen.
Potassium metabisulfite- is a white crystaline powder with a pungent sulfur odour. The main use for the chemical is as an antioxident. Potassium metabisulfite is does not contribute sodium to the diet. It is restricted in food because it can cause an allergic reaction and is used in wine to protect the flavors and color of wine.
Interesting.
Monday, February 28, 2011
Do you take in too many vitamins?
Ever since I've seen a law firm advertising for victims affected by a denture cream with too much zinc, I've that question has been in my mind. I know too much of anything is bad, but do we take in too many vitamins?
It seems as if everything is vitamin enriched and I mean everything. Our water, eggs, and even milk contain extra vitamins. Although we need these vitamins and minerals to thrive, our intake of vitamins is beginning to scare me. You can have too many vitamins. If you're eating vitamin fortified food and taking a supplement, then you may have too much of the good stuff. Here is a lift of common vitamins and what the side effects are.
Vitamin C- if you take 2-5,000 mg of vitamin C, you may experience diarrhea, nausea, burning urine, stomach cramps, headache, insomnia, vomiting, and kidney stones.
Vitamin A-who knew this had a name? Hypervitaminosis A can cause nausea, vomiting, headache, blurred vision, dizziness, and loss of coordination. Long term effects include Birth defects, Liver problems, Reduced bone mineral density that may result in osteoporosis
Coarse bone growths, Skin discoloration, Hair loss, Excessive skin dryness/peeling, Angular cheilitis Intracranial hypertension. Stick to 10,000 IU's.
Calcium- more than 4,000 IU's of calcium can cause constipation, dry mouth, a continuing headache, increased thirst, irritability, loss of appetite, depression, a metallic taste in the mouth, and fatigue
Vitamin E- this is the new super vitamin but beware. You only need 100-300 mg a day and any more than that can cause blood clots, fatigue, tumors in the breast, and reproductive problems.
Vitamin B's (yes all the B's)- more than 1-2 mg of vitamin B can cause nerve damage and stomach ulcers. It takes as little as 500 mg to cause serious nerve damage.
Iron- Who knew too much iron had a name also? Hemochromatosis, or more than 100 mg, or 140 mg for nursing and pregnant women, can weaken the immune system, arthritis liver disease, including an enlarged liver, cirrhosis, cancer, and liver failure, damage to the pancreas, possibly causing diabetes, heart abnormalities, such as irregular heart rhythms or congestive heart failure, impotence, early menopause, abnormal pigmentation of the skin, making it look gray or bronze, thyroid deficiency, and damage to the adrenal glands.
vitamin d- In addition to vitamin e, this is a new super vitamin. It seems as if everything is vitamin d enriched but the sun gives you 80-90% of your daily vitamin D. If you get your vitamin D from the sun, it's hard to experience toxicity but more of a hypersensitivity. Too much vitamin D may cause lung and skin cancer. It is advised to take vitamin D with a doctor's recommendation.
Vitamin K- at this time it's hard to know how much vitamin k is too much because it is obtained from food sources. If you're on blood thinners, avoid too much vitamin K because they help thicken the blood.
Zinc- the recommended zinc dosage is 9-11 mg a day and poisining starts at 35-40 mg. Symptons of zinc poisoning includes a weakening of the immune system, which may result in cancer, decrease in white blood cells, decreased urination, nausea, and upset stomach.
Any way you cut it, too many vitamins and minerals is deadly. Your body is a machine and will filter out the extras but taking too much messes with the body's functions. A diet rich in fruits, vegetables, and grains will help you with your diet.
It seems as if everything is vitamin enriched and I mean everything. Our water, eggs, and even milk contain extra vitamins. Although we need these vitamins and minerals to thrive, our intake of vitamins is beginning to scare me. You can have too many vitamins. If you're eating vitamin fortified food and taking a supplement, then you may have too much of the good stuff. Here is a lift of common vitamins and what the side effects are.
Vitamin C- if you take 2-5,000 mg of vitamin C, you may experience diarrhea, nausea, burning urine, stomach cramps, headache, insomnia, vomiting, and kidney stones.
Vitamin A-who knew this had a name? Hypervitaminosis A can cause nausea, vomiting, headache, blurred vision, dizziness, and loss of coordination. Long term effects include Birth defects, Liver problems, Reduced bone mineral density that may result in osteoporosis
Coarse bone growths, Skin discoloration, Hair loss, Excessive skin dryness/peeling, Angular cheilitis Intracranial hypertension. Stick to 10,000 IU's.
Calcium- more than 4,000 IU's of calcium can cause constipation, dry mouth, a continuing headache, increased thirst, irritability, loss of appetite, depression, a metallic taste in the mouth, and fatigue
Vitamin E- this is the new super vitamin but beware. You only need 100-300 mg a day and any more than that can cause blood clots, fatigue, tumors in the breast, and reproductive problems.
Vitamin B's (yes all the B's)- more than 1-2 mg of vitamin B can cause nerve damage and stomach ulcers. It takes as little as 500 mg to cause serious nerve damage.
Iron- Who knew too much iron had a name also? Hemochromatosis, or more than 100 mg, or 140 mg for nursing and pregnant women, can weaken the immune system, arthritis liver disease, including an enlarged liver, cirrhosis, cancer, and liver failure, damage to the pancreas, possibly causing diabetes, heart abnormalities, such as irregular heart rhythms or congestive heart failure, impotence, early menopause, abnormal pigmentation of the skin, making it look gray or bronze, thyroid deficiency, and damage to the adrenal glands.
vitamin d- In addition to vitamin e, this is a new super vitamin. It seems as if everything is vitamin d enriched but the sun gives you 80-90% of your daily vitamin D. If you get your vitamin D from the sun, it's hard to experience toxicity but more of a hypersensitivity. Too much vitamin D may cause lung and skin cancer. It is advised to take vitamin D with a doctor's recommendation.
Vitamin K- at this time it's hard to know how much vitamin k is too much because it is obtained from food sources. If you're on blood thinners, avoid too much vitamin K because they help thicken the blood.
Zinc- the recommended zinc dosage is 9-11 mg a day and poisining starts at 35-40 mg. Symptons of zinc poisoning includes a weakening of the immune system, which may result in cancer, decrease in white blood cells, decreased urination, nausea, and upset stomach.
Any way you cut it, too many vitamins and minerals is deadly. Your body is a machine and will filter out the extras but taking too much messes with the body's functions. A diet rich in fruits, vegetables, and grains will help you with your diet.
Is My Agave Nectar Really Healthier?
I love Agave Nectar. I usually substitute it for sugar in my recipes because it's sweeter, so I need less, and healthier, so I thought. While commenting on Blackgirlsguidetoweightloss.com, I mentioned how I use Agave Nectar in my whipped cream and Erika mentioned how it's just as processed as sugar. Le sigh. Why is it that everytime I began to like something, I discover how bad it is?
Let's talk about the science of sugar and agave nectar.
Let's talk about the science of sugar and agave nectar.
The term sugar usually refers to sucrose, which is also called "table sugar" or "saccharose." Sucrose is a white crystalline disaccharide. It is often obtained from sugar cane or sugar beet.[25] Sucrose is the most popular of the various sugars for flavoring, as well as properties (such as mouthfeel, preservation, and texture) of beverages and food.
"Sugar" can also be used to refer to water-soluble crystalline carbohydrates with varying sweetness. Sugars include monosaccharides (e.g., glucose, fructose, galactose), disaccharides (e.g., sucrose, lactose, maltose), trisaccharides, and oligosaccharides,[26] in contrast to complex carbohydrates such as polysaccharides. Corn syrup, dextrose, crystalline fructose, and maltose, for example, are used in manufacturing and preparing food.
We know that Sugar can cause diabetes, obesity, and tooth decay. We also know that sugar, often in the form of High Fructose Corn Syrup, or corn sugar, is in nearly everything we eat.
To produce agave nectar from the Agave tequiliana plant, juice is expressed
from the core of the agave, called the piña. The juice is filtered, then heated
to hydrolyze polysaccharides into simple sugars. The main polysaccharide is called inulin or fructosan and comprises mostly fructose units. The filtered, hydrolyzed juice is concentrated to a syrupy liquid, slightly thinner than honey, from light- to dark-amber depending on the degree of processing.Agave salimiana is processed differently than Agave tequiliana. As the
plant gestates, it starts to grow a stalk called a quiote.[ The stalk is cut off
before it fully grows, creating a hole in the center of the plant that fills
with a liquid called aguamiel. The liquid is collected daily and the
fructans hydrolysed by enzymes into fructose and dextrose.Agave nectar consists primarily of fructose and glucose. One source gives 92%
fructose and 8% glucose; another gives 56% fructose and 20% glucose. These
differences presumably reflect variation from one vendor of agave nectar to
another. Agave nectar's glycemic index and glycemic load are comparable to fructose which in turn has a much lower glycemic index and glycemic load than table sugar (sucrose).
Too much Agave Nectar may trigger an inability to digest sugar, obesity, diabetes, excess insulin, and gout. Fermented Agave Nectar is sold as tequila. Many manufacturers of Agave Nectar have been selling HFCS as Agave Nectar. Let's look at some more stats.
One tbsp sugar One tbsp. agave nectar
Calories
40 60
Total Fat
0 0
Carbs
12 16
Fiber
0 1
Sugar
12 15
Protein
0 0
This bottle of Agave Nectar may be my last. Maybe. Neither is healthy, so what do you choose? You can choose both in moderation or try Honey, fruit juice to sweeten, or stevia, which is a herb that contains no sugar.
Apple and Brie Pancake
God bless the person who discovered that brie and apple taste well together. I bought some brie on Friday, but had no idea what to do with it so I bought an apple and voila! Apple and Brie pancake.
Pancake (which was supposed to be pie crust)
1 cup of wheat flour
1 tablespoon agave nectar (or sugar)
1/2 tablespoon salt
1/4 teaspoon baking powder
1/2 cup of melted butter
1/2 cup of ice water (too much water is what made my pie crust a pancake)
1 tablespoon Greek yogurt (the recipe called for sour cream but Greek yogurt tastes like sour cream)
1 tablespoon apple cider vinegar
Blend all the ingredients well and sit aside while you prepare your apples and brie.
1/4 cup apple
1/4 cup of brie
1/4 tablespoon of cinnamon
1/4 tablespoon of lemon juice
Combine with your pancake mix and cook well. I seared it without anything in the pan but you can add butter or oil.
Pancake (which was supposed to be pie crust)
1 cup of wheat flour
1 tablespoon agave nectar (or sugar)
1/2 tablespoon salt
1/4 teaspoon baking powder
1/2 cup of melted butter
1/2 cup of ice water (too much water is what made my pie crust a pancake)
1 tablespoon Greek yogurt (the recipe called for sour cream but Greek yogurt tastes like sour cream)
1 tablespoon apple cider vinegar
Blend all the ingredients well and sit aside while you prepare your apples and brie.
1/4 cup apple
1/4 cup of brie
1/4 tablespoon of cinnamon
1/4 tablespoon of lemon juice
Combine with your pancake mix and cook well. I seared it without anything in the pan but you can add butter or oil.
Wine, Pizza, and Hummus
What do these things all have in common? It's what I ate yesterday.
Yesterday was a beautiful day, so a friend and I decided to go to the harbor. He wanted to walk around, I didn't because it was cold, so I decided we should eat. I was in the mood for some grilled pizza and I often passed Bagby's Pizza in Harbor East, so I decided why not? But on the way there, I stopped in Whole Foods for my first taste of Hummus. Why didn't anyone tell me it was so good? On my next food shopping trip, I'm going to get some Hummus.
But anyway, we ordered a Tennessee Honey Chicken with mozzarella, provolone, ricotta, roasted red peppers, artichokes, and honey chicken. I had mine with a glass of red Belmondo Pinot Noir. I didn't know how to order it and felt a bit dumb but I wanted to feel like I was in Italy. A glass of wine and pizza, nothing beats it. My friend had a Bud Light Lime. Whatever. The pizza took about 15 minutes and it was amazing. I usually don't eat peppers but I made a vow to enjoy all the flavors. The pizza was sweet and smokey at the same time. The textures were different and all blended well. Everything was complimented by the crispy crust. The crust was like a cracker, so good and flaky.
Afterwards we had Haagan Daas ice cream. I had a raspberry-mango sorbet smoothie. So good. Everything was so good. I felt like I was in Italy.
Yesterday was a beautiful day, so a friend and I decided to go to the harbor. He wanted to walk around, I didn't because it was cold, so I decided we should eat. I was in the mood for some grilled pizza and I often passed Bagby's Pizza in Harbor East, so I decided why not? But on the way there, I stopped in Whole Foods for my first taste of Hummus. Why didn't anyone tell me it was so good? On my next food shopping trip, I'm going to get some Hummus.
But anyway, we ordered a Tennessee Honey Chicken with mozzarella, provolone, ricotta, roasted red peppers, artichokes, and honey chicken. I had mine with a glass of red Belmondo Pinot Noir. I didn't know how to order it and felt a bit dumb but I wanted to feel like I was in Italy. A glass of wine and pizza, nothing beats it. My friend had a Bud Light Lime. Whatever. The pizza took about 15 minutes and it was amazing. I usually don't eat peppers but I made a vow to enjoy all the flavors. The pizza was sweet and smokey at the same time. The textures were different and all blended well. Everything was complimented by the crispy crust. The crust was like a cracker, so good and flaky.
Afterwards we had Haagan Daas ice cream. I had a raspberry-mango sorbet smoothie. So good. Everything was so good. I felt like I was in Italy.
Friday, February 25, 2011
My First Vegetarian Meal/Mushroom
1 portobella mushroom
1/4 teaspoon of garlic
1/2 teaspoon each rosemary,oregano, basil, sage
1/4 cup of acv(apple cider vinegar)
3 tablespoons oil
salt and pepper to taste
cut the stem off the mushroom, wash and put in a container. Mix your oil, garlic, herbs, and vinegar and pour over your mushroom. Let sit for 15 mins. Your mushroom can sit for an hour if you like, mine sat for about a half hour. Turn your oven on broil, or prepare your grill, and cook each side for about 10 minutes. I made mine into a sandwich complete with lettuce, ketchup, and mayonnaise.
1/4 teaspoon of garlic
1/2 teaspoon each rosemary,oregano, basil, sage
1/4 cup of acv(apple cider vinegar)
3 tablespoons oil
salt and pepper to taste
cut the stem off the mushroom, wash and put in a container. Mix your oil, garlic, herbs, and vinegar and pour over your mushroom. Let sit for 15 mins. Your mushroom can sit for an hour if you like, mine sat for about a half hour. Turn your oven on broil, or prepare your grill, and cook each side for about 10 minutes. I made mine into a sandwich complete with lettuce, ketchup, and mayonnaise.
My big chop story
I am terrified. What started out as a simple bi-weekly hair washing, has turned into a life changing event. I have been growing out my relaxer for 18 months and today I ended my transition and cut off the relaxed hair. This is not something I planned to do. I just held my natural hair and thought, "that looks really nice." Then I cut off some straggly ends and couldn't stop myself. Next thing I know, I cut off too much relaxed hair and had to finish. By the time I took stock of what happened, it was too late. I couldn't go back. I was a natural woman.
My mind immediately began to race. Will I get another job? Will I get a husband? Will people think I'm crazy? Will people wanna be my friend? How will I explain this to my family? What's next? I committed the ultimate blasphemy. I cut off my crowning glory and was left with the mess that women have been trying to correct for centuries. I looked around and saw the years of hair. I saw my length, it was no more than three inches but still I wanted to cry. I didn't. I couldn't. It's my hair and I shouldn't have to apologize for wearing my hair as I choose to wear it.
My mind immediately began to race. Will I get another job? Will I get a husband? Will people think I'm crazy? Will people wanna be my friend? How will I explain this to my family? What's next? I committed the ultimate blasphemy. I cut off my crowning glory and was left with the mess that women have been trying to correct for centuries. I looked around and saw the years of hair. I saw my length, it was no more than three inches but still I wanted to cry. I didn't. I couldn't. It's my hair and I shouldn't have to apologize for wearing my hair as I choose to wear it.
Thursday, February 24, 2011
The Raw Milk Debate
I first heard about raw milk after reading an article about it in the Baltimore Sun newspaper. The reporter went through great lengths to get the milk, which is banned in Maryland but legal in Pennsylvania, and went into the logistics of it. I don't recall the entire article but last night I had the urge to try some raw milk.
Needless to say, getting this raw milk will not be easy. I can get it in Maryland but finding someone who will trust me enough to sell it, or exchange it, to me will not be easy and getting it from PA means at least an hour drive to get this milk. That's another story for another day.
The reason I'm writing is I find it weird that we can't have natural milk but the FDA has approved milk from genetically cloned cows. It's weird that we can have milk treated with hormones but we can't have milk in it's raw state.
The FDA claims that raw milk is full of bacterial and has caused at least 85 outbreaks and two deaths in the last 20 years. The FDA website also claims raw milk causes side effects such as vomiting, diarrhea, abdominal pain, fever, headache and body ache. Raw milk advocates claim that drinking raw milk is healthier than it's alternative and many lactose intolerant people claim that they're able to consume raw milk. They also say it tastes better.
Something in the milk isn't clean literally and figuratively. I find it weird that I can take a nanproxen that may cause side effects ten times worse than that of raw milk or I can take a pill that has killed millions but I can't have raw milk. Why is the government going out of it's way to prosecute these farmers but drugs dealers and murderers go free every day? There's something deeper going on and I'm going to get to the bottom of it. Stay tuned.
Needless to say, getting this raw milk will not be easy. I can get it in Maryland but finding someone who will trust me enough to sell it, or exchange it, to me will not be easy and getting it from PA means at least an hour drive to get this milk. That's another story for another day.
The reason I'm writing is I find it weird that we can't have natural milk but the FDA has approved milk from genetically cloned cows. It's weird that we can have milk treated with hormones but we can't have milk in it's raw state.
The FDA claims that raw milk is full of bacterial and has caused at least 85 outbreaks and two deaths in the last 20 years. The FDA website also claims raw milk causes side effects such as vomiting, diarrhea, abdominal pain, fever, headache and body ache. Raw milk advocates claim that drinking raw milk is healthier than it's alternative and many lactose intolerant people claim that they're able to consume raw milk. They also say it tastes better.
Something in the milk isn't clean literally and figuratively. I find it weird that I can take a nanproxen that may cause side effects ten times worse than that of raw milk or I can take a pill that has killed millions but I can't have raw milk. Why is the government going out of it's way to prosecute these farmers but drugs dealers and murderers go free every day? There's something deeper going on and I'm going to get to the bottom of it. Stay tuned.
My Lobster Truck Story
Working in DC provides a lot of opportunities for interesting eating. Although there are a lot of food trucks in Baltimore, there are twice as many in DC. One of the trucks I had the pleasure of trying was the Red Hook.
Red Hook is famous for the Maine style Lobster rolls, so famous that line was half a block long and it took my 2 weeks to find the right time to get a roll. The day finally came when the truck was about 3 blocks from my job and I had the opportunity to try the roll.
I waited in line for about 20 minutes and the roll was alright. The Maine style roll is basically Lobster salad on a buttery bun that was too small for $15. Yes, I paid $15r a six inch roll. I felt ripped off but apparently people love it. Too add insult to injury, a few days later, I ended up with a lip rash.
My Aleve Story
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This question popped into my mind after I took an Aleve and my heart did something it wasn't supposed to do. It sped up or slowed down, either way it took my heart two hours to beat at a normal rate again. That got me to thinking, can the medicine in over the counter drugs kill you?
We perceive over the counter drugs as being safer than their prescription counter parts. If the FDA allows them to be sold without a prescription, then it must be safe. Let's not forget this is the same FDA that approved Fen-phen. My Aleve contains Naproxen sodium, which according to the label, may cause fatal stomach bleeding. So yes, my Aleve may kill me. But that's not the question. The question is why did my heart react to the medication like that? Here are the list of side effects not listed on the very smal label:
We perceive over the counter drugs as being safer than their prescription counter parts. If the FDA allows them to be sold without a prescription, then it must be safe. Let's not forget this is the same FDA that approved Fen-phen. My Aleve contains Naproxen sodium, which according to the label, may cause fatal stomach bleeding. So yes, my Aleve may kill me. But that's not the question. The question is why did my heart react to the medication like that? Here are the list of side effects not listed on the very smal label:
Noticed I highlighted the fast or irregular heartbeat. I also noticed that my vision was a bit weird, not anything widely noticeable, but I was unable to focus my eyes.So according to drugs.com, I experienced a severe allergic reaction. This is my first time experiencing such a reaction and this is my last time taking Aleve. Although it did what it is intended to do, the fact that it affected my heart scares me. The fact that I only took one scares me more.Constipation; diarrhea; dizziness; drowsiness; gas; headache; heartburn; nausea;
stomach upset; stuffy
Severe allergic reactions (rash; hives; itching;
trouble breathing; tightness in the chest; swelling of the mouth, face, lips, or
tongue; wheezing); bloody or black, tarry stools; change in the amount of urine
produced; chest pain; confusion; dark urine; depression; fainting; fast or
irregular heartbeat; fever, chills, or persistent sore throat; loss of appetite;
mental or mood changes; numbness of an arm or leg; one-sided weakness; pale
stools; red, swollen, blistered, or peeling skin; ringing in the ears; seizures;
severe headache or dizziness; severe or persistent stomach pain or nausea;
severe vomiting; shortness of breath; sudden or unexplained weight gain;
swelling of the hands, legs, or feet; unusual bruising or bleeding; unusual
joint or muscle pain; unusual tiredness or weakness; vision or speech changes;
vomit that looks like coffee grounds; yellowing of the skin or eyes.http://www.drugs.com/sfx/naproxen-side-effects.html
Wednesday, February 23, 2011
My Theory on Cancer
I'm not a doctor, scientist, or anyone with a formal title; I'm a curious woman who's able to put two and two together. This will be a short post because my back hurts from writing the last one, but I had to say this: cancer is caused by the excess of chemicals.
A few months ago, I noticed that I know a lot of people, 18-30, who are cancer survivors. I've also noticed that a lot of babies, 0-10, have an increase in cancer. I knew this wasn't right. I know it has to be something man made
Anything we put in our body has an effect, good or bad. In the last 150 years or so, scientists have found a way to mimic nature in almost everything and while our lives have been easier, there has also been an increase of disease. Cancer is the #2 killer in America, behind cardiovascular disease and while it may be impossible to eliminate all risk, it's possible to increase your body's cancer fighting capabilities.
1. avoid man made products- if it's made in a laboratory, avoid it. This may be hard but anything made in a lab, avoid it.
2. eat well- eating a diet of natural foods helps your body rejuvenate itself. This includes fruits, vegetables, natural meats, and dairy. Cancer
3. move- there is a reason why everyone recommends 20-30 minutes of exercise a day, it helps your body. I'm not sure exactly how but exercise good for you. Do something for 20-30 minutes a day, which is not a lot when you think about how that leaves 23 1/2 hours left to do what you want.
4. sleep- our increase in cancer is due to the fact we're eating processed foods, we're not exercising, and we don't sleep. Eight hours of sleep is the minimum we're required. Sleep allows your body to repair itself.
Are these fool proof ways to preventing cancer? No but I believe if you take care of your body and your body will take care of you. If you eat fruits, vegetables, and whole grains, limit processed foods, sleep well, and exercise daily, your body will be able to fight disease.
A few months ago, I noticed that I know a lot of people, 18-30, who are cancer survivors. I've also noticed that a lot of babies, 0-10, have an increase in cancer. I knew this wasn't right. I know it has to be something man made
Anything we put in our body has an effect, good or bad. In the last 150 years or so, scientists have found a way to mimic nature in almost everything and while our lives have been easier, there has also been an increase of disease. Cancer is the #2 killer in America, behind cardiovascular disease and while it may be impossible to eliminate all risk, it's possible to increase your body's cancer fighting capabilities.
1. avoid man made products- if it's made in a laboratory, avoid it. This may be hard but anything made in a lab, avoid it.
2. eat well- eating a diet of natural foods helps your body rejuvenate itself. This includes fruits, vegetables, natural meats, and dairy. Cancer
3. move- there is a reason why everyone recommends 20-30 minutes of exercise a day, it helps your body. I'm not sure exactly how but exercise good for you. Do something for 20-30 minutes a day, which is not a lot when you think about how that leaves 23 1/2 hours left to do what you want.
4. sleep- our increase in cancer is due to the fact we're eating processed foods, we're not exercising, and we don't sleep. Eight hours of sleep is the minimum we're required. Sleep allows your body to repair itself.
Are these fool proof ways to preventing cancer? No but I believe if you take care of your body and your body will take care of you. If you eat fruits, vegetables, and whole grains, limit processed foods, sleep well, and exercise daily, your body will be able to fight disease.
What's in it: Lip Gloss
I probably shouldn't do this. I am a lip gloss addict and I am often applying my carmex about ten times a day and curiosity got the best of me. But I'm not breaking down my carmex, yet. This time I'm going to breakdown the ingredients in a tube of J2 lip gloss. The color is pretty and it smells okay but let's see what's in it. P.S. can I get someone with a PHD in science to do this for me because this is making my head hurt.
Ingredients are microcrystalline wax, cera alba, polybutene, isocetyl stearoyl stearate, squalane, caprylic triglyceride ethylhexyl palmitate, lanolin oil, tocopheryl acetate, silica, di-tert-butyl-p-cresol, polypylparaben, spf 15, aloe vera, vitamin e
may contain: mica, CI77891, CI19140:1, CI16035, CI42090:2. CI15850:1, CI15850:2, CI77491, CI77492, CI77499, perfume.
Ingredients are microcrystalline wax, cera alba, polybutene, isocetyl stearoyl stearate, squalane, caprylic triglyceride ethylhexyl palmitate, lanolin oil, tocopheryl acetate, silica, di-tert-butyl-p-cresol, polypylparaben, spf 15, aloe vera, vitamin e
may contain: mica, CI77891, CI19140:1, CI16035, CI42090:2. CI15850:1, CI15850:2, CI77491, CI77492, CI77499, perfume.
Microcrystalline wax- is a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations.
Cera Alba-A yellowish-white solid, somewhat translucent in thin layers, having a slightly rancid odor, and an insipid taste.
polybutene- all I know is this is a type of plastic, wikipedia doesn't give a good definition of what this is exactly.
isocetyl stearoyl stearate- something that may be derived from animals but you're told to avoid it around the eye area.
squalane- Squalane is a natural hydrocarbon(form of petroleum) and triterpene (if anyone is a science major, please break this down for me, wikipedia has me scratching my head) derived from a variety of plant and animal sources. It is a component of human sebum(the debris of dead fat making cells, ewww anyone?). Squalane is a saturated analog of squalene, from which it can also be produced by hydrogenation.Squalane has low acute toxicity and is not an irritant at concentrations used in cosmetics
caprylic triglyceride ethylhexyl palmitate- fancy way of saying hydrogenated oil, which reduces the compounds in the oil.
lanolin oil- is a yellow waxy substance secreted by the sebaceous glands of wool-bearing animals or wool wax or wool grease. Ewww.
tocopheryl acetate- fancy way of saying vitamin e. It's a mix of acid found in wine and vitamin e. It is rumored to be a carcinogen but no one is committing to whether ot not it is.
Silica- The chemical compound silicon dioxide, also known as silica (from the Latin silex), is an oxide of silicon with the chemical formula SiO2. It has been known for its hardness since antiquity. Silica is most commonly found in nature as sand or quartz. Silica is used primarily in the production of glass for windows, drinking glasses, beverage bottles, earthenware, stoneware, porcelain, as well as industrial Portland cement.It was also used to collect extra terrestrial samples. Next.
di-tert-butyl-p-cresol- is a fat-soluble organic compound that is primarily used as an antioxidant food additive as well as an antioxidant additive in cosmetics, pharmaceuticals, jet fuels, rubber, petroleum products, electrical transformer oil, and embalming fluid.
proypylparaben- is a form of benzoic acid found in bugs and plants.
spf 15- Organic chemical compounds that absorb ultraviolet light. Inorganic particulates that reflect, scatter, and absorb UV light (such as titanium dioxide, zinc oxide, or a combination of both).
we know what aloe vera and vitamin e is, which this product contains the least of but is toted as the primary ingredients on the label. We'll talk more about how to read a label later.
Let's talk about the "may contain" ingredients,
Mica is a mineral that is used for shine
CI77891- titanium dioxide or sunscreen
CI19140:1- yellow 4
CI16035- alura red
CI42090:2- yellow high strength
CI15850:1- red lake 7
CI15850:2- red 6
CI77491- iron oxide
CI77492- yellow 42
CI77499-ultramarine blue
Want to know something interesting? As I was looking for a pic for this post, a link came up that said "lip gloss cancer." I'm too through. With all those chemicals, it's amazing that someone didn't think of that sooner. I think I'm done with lip gloss, this is too much.
My Homemade Macaroni and Cheese
1 cup of noodles(the shells are my favorite but any type if noddle will do)
1/2 tbsp of butter(yes I use butter, and no you may not use margarine)
1 cup of any cheese that you chose ( I love Havarti, cheddar, and mozzarella cheeses but I'll use Muenster cheese. Try to use melting cheeses)
1/4 cup of cream or milk (I often have cream)
Cook the pasta al dente style. Drain the pasta and add the butter, milk/cream, and cheese. Re-heat to melt all the ingredients stirring occasionally. Once cheese is melted, remove from heat and serve. As easy as making it from a box.
1/2 tbsp of butter(yes I use butter, and no you may not use margarine)
1 cup of any cheese that you chose ( I love Havarti, cheddar, and mozzarella cheeses but I'll use Muenster cheese. Try to use melting cheeses)
1/4 cup of cream or milk (I often have cream)
Cook the pasta al dente style. Drain the pasta and add the butter, milk/cream, and cheese. Re-heat to melt all the ingredients stirring occasionally. Once cheese is melted, remove from heat and serve. As easy as making it from a box.
The HCG Diet
Since I am currently unemployed, I often find time to watch shows I have been previously unable to. One of those includes Dr. Oz, who often straddles the line between irritating and brilliant. Yesterday, was one of the days when he was irritating.
The first half of the show was about a new diet crazed called the HCG diet. I immediately gave him the side eye because as a doctor, he should not be promoting such things. But let's talk about this "diet." The HCG diet isn't really a diet, I don't know what it is. This plan includes patients, male and female, giving themselves small doses of the pregnancy hormone, human chorionic gonadotrophin, which they claim causes a decrease in appetite and thus they ate less. Aren't you supposed to have an appetite? Aren't we supposed to eat? Anyway, the supporters of the plan claims that it causes them to lose a pound a day and they eat about 500 calories. That's crazy in itself because safe weight loss is 2-3 pounds a week for a normal sized person. We're not going to get into the 500 calories a day. The opposers of the plan claim their period stopped, they lost their hair, they were cranky, and some even claimed to faint.
The HCG needs to be prescribed by a doctor but it is available online. I'm convinced, we're all gonna be dead in twenty years. Who in their right mind would inject themselves with the pregnancy hormone willingly? Any doctor who prescribes this hormone should lose their license. Yes, I said it. If you give someone this to lose weight you obviously don't have their best interest at heart and you should lose your license.
Before I forget, Dr. Oz doesn't agree with the diet but I'm still disappointed in him. Why is he promoting this diet knowing that millions of people watch his show?
The first half of the show was about a new diet crazed called the HCG diet. I immediately gave him the side eye because as a doctor, he should not be promoting such things. But let's talk about this "diet." The HCG diet isn't really a diet, I don't know what it is. This plan includes patients, male and female, giving themselves small doses of the pregnancy hormone, human chorionic gonadotrophin, which they claim causes a decrease in appetite and thus they ate less. Aren't you supposed to have an appetite? Aren't we supposed to eat? Anyway, the supporters of the plan claims that it causes them to lose a pound a day and they eat about 500 calories. That's crazy in itself because safe weight loss is 2-3 pounds a week for a normal sized person. We're not going to get into the 500 calories a day. The opposers of the plan claim their period stopped, they lost their hair, they were cranky, and some even claimed to faint.
The HCG needs to be prescribed by a doctor but it is available online. I'm convinced, we're all gonna be dead in twenty years. Who in their right mind would inject themselves with the pregnancy hormone willingly? Any doctor who prescribes this hormone should lose their license. Yes, I said it. If you give someone this to lose weight you obviously don't have their best interest at heart and you should lose your license.
Before I forget, Dr. Oz doesn't agree with the diet but I'm still disappointed in him. Why is he promoting this diet knowing that millions of people watch his show?
Having a better period
As a woman, I dread the once a month that my period gives me the beat down. I'm lethargic, my stomach hurts, I'm nauseous; I just feel like crap for two days. This period is different. I didn't have cramps for a week before I started and I have none of the usual symptoms, besides some manageable cramping.
How did I do it?
1. I don't eat a lot of sugar- as if sugar already doesn't have a bad rep, it's going to get an even worse one. Eating a lot of sugar causes the lining in your uterus to thicken, which means a heavier and painful period. Limit sugar and refined carbs.
2. I drink tea daily- the cramping you feel is due to your uterus releasing the blood. Drinking decaf tea like green tea or herbal teas help your uterus relax.
3. I had a cup of milk- it was about 1/4 cup of milk and you should have some form of calcium daily, but calcium relieves the other symptoms of your period including bloating and moodiness.
4. I do yoga- moderate exercise actually helps relieve period symptons. It is advised to stay away from strenuous exercise during the first days of your period, but a few yoga moves may help relieve cramps.
Moves:
the cat stretch: position yourself with your hands and knees parallel to each other, when you inhale arch your back and when you exhale, release the arch. Do this for ten complete breaths.
the cobra pose: when you're done with the cat stretch, extend your legs and bend your elbows slightly, arch your upper body until your arms are straight. Do for ten breaths.
the wind release pose: lay on your back with your body straight. Bend your body as if you were doing a sit up, with your leg and head meeting and hold for 3 seconds, release and alternative five times.
the dead corpse pose: lay with your limbs out, as if you're dead, and breathe through your nose for ten complete breaths.
How did I do it?
1. I don't eat a lot of sugar- as if sugar already doesn't have a bad rep, it's going to get an even worse one. Eating a lot of sugar causes the lining in your uterus to thicken, which means a heavier and painful period. Limit sugar and refined carbs.
2. I drink tea daily- the cramping you feel is due to your uterus releasing the blood. Drinking decaf tea like green tea or herbal teas help your uterus relax.
3. I had a cup of milk- it was about 1/4 cup of milk and you should have some form of calcium daily, but calcium relieves the other symptoms of your period including bloating and moodiness.
4. I do yoga- moderate exercise actually helps relieve period symptons. It is advised to stay away from strenuous exercise during the first days of your period, but a few yoga moves may help relieve cramps.
Moves:
the cat stretch: position yourself with your hands and knees parallel to each other, when you inhale arch your back and when you exhale, release the arch. Do this for ten complete breaths.
the cobra pose: when you're done with the cat stretch, extend your legs and bend your elbows slightly, arch your upper body until your arms are straight. Do for ten breaths.
the wind release pose: lay on your back with your body straight. Bend your body as if you were doing a sit up, with your leg and head meeting and hold for 3 seconds, release and alternative five times.
the dead corpse pose: lay with your limbs out, as if you're dead, and breathe through your nose for ten complete breaths.
Cream Biscuits
I found this recipe of foodnetwork.com and it's fairly simple but I made a few modifications
2 cups of self rising flour (I used 1/2 cup of wheat flour)
1 1/2 cups of cream (I used about 1/2 cup, I originally planned to use 1/4 up but the biscuits were very dry)
1 tablespoon of sugar(I don't use sugar when I cook but I swapped it out for 1 tablespoon of butter)
I mixed the batter by hand until I got 2 very interesting looking biscuits. I then put them on a piece of aluminum foil and baked at 500*. I baked them for ten minutes, then I added I tried to bake a piece of chicken because I figured, "hey the oven's already on, so why not kill two birds with one stone." Cooking at 500* is only good for ten minutes. They were no fires or smoke but the smoke alarm went off warning me, of what I'm not sure. I took the chicken out, turned the oven off, and opened the backdoor. No major damage.
The biscuits were very good and moist. I probably wouldn't make them for anyone else besides myself.
2 cups of self rising flour (I used 1/2 cup of wheat flour)
1 1/2 cups of cream (I used about 1/2 cup, I originally planned to use 1/4 up but the biscuits were very dry)
1 tablespoon of sugar(I don't use sugar when I cook but I swapped it out for 1 tablespoon of butter)
I mixed the batter by hand until I got 2 very interesting looking biscuits. I then put them on a piece of aluminum foil and baked at 500*. I baked them for ten minutes, then I added I tried to bake a piece of chicken because I figured, "hey the oven's already on, so why not kill two birds with one stone." Cooking at 500* is only good for ten minutes. They were no fires or smoke but the smoke alarm went off warning me, of what I'm not sure. I took the chicken out, turned the oven off, and opened the backdoor. No major damage.
The biscuits were very good and moist. I probably wouldn't make them for anyone else besides myself.
Tuesday, February 22, 2011
Ancient Aztec Xocolatl
I found this recipe in Amazing Wellness magazine winter 2010 issue and I thought I'd try it as a post shovel treat. Of course, I modified the recipe for one person.
2 whole vanilla beans( I used vanilla extract and almond extract and used a splash of each)
2 cups milk (I used a cream/water combination about 1/2 cup together)
2 ounces of bittersweet chocolate (I used a handful or 1/4 cup of nestle dark chocolate chips)
1/3 cup coca powder( I used about 1 1/4 tablespoons)
1/4 teaspoon of chilli or chipotle powder (I used a dash of chilli powder)
1 teaspoon of cinnamon (I used 1/4 teaspoon)
2 to 4 tablespoons of honey (I used 1 tablespoon of Agave Nectar)
4 sticks of cinnamon bark(I didn't use that)
I combined my cream/water with vanilla and almond extract and I let it simmer for 5 minutes, I then turned down the heat and combined my chocolate. Once that simmered I added my chilli powder, cinnamon, and agave nectar. I mixed it with a fork and let it thicken. I put the still hot mixture in a cup and let it cool. The recipe says to add the cinnamon bark to the complete hot chocolate.
Maybe I didn't use a lot of chilli powder because it didn't have the punch I expected but this is not too sweet. It's about a 3.5/5.
2 whole vanilla beans( I used vanilla extract and almond extract and used a splash of each)
2 cups milk (I used a cream/water combination about 1/2 cup together)
2 ounces of bittersweet chocolate (I used a handful or 1/4 cup of nestle dark chocolate chips)
1/3 cup coca powder( I used about 1 1/4 tablespoons)
1/4 teaspoon of chilli or chipotle powder (I used a dash of chilli powder)
1 teaspoon of cinnamon (I used 1/4 teaspoon)
2 to 4 tablespoons of honey (I used 1 tablespoon of Agave Nectar)
4 sticks of cinnamon bark(I didn't use that)
I combined my cream/water with vanilla and almond extract and I let it simmer for 5 minutes, I then turned down the heat and combined my chocolate. Once that simmered I added my chilli powder, cinnamon, and agave nectar. I mixed it with a fork and let it thicken. I put the still hot mixture in a cup and let it cool. The recipe says to add the cinnamon bark to the complete hot chocolate.
Maybe I didn't use a lot of chilli powder because it didn't have the punch I expected but this is not too sweet. It's about a 3.5/5.
The Ideal Body
I've never liked my body. There I said it. I never liked my body and I still don't. I've always felt I was too fat. I had back rolls and my father would always make a squeaking noise when referring to them. I've also been reminded by my family on numerous occassions how flat my butt is. I have that shape that no one is my family has: no butt, big boobs, and a nice sized stomach. It's very hard to love my body as it is. To add insult to injury, all the clothes I want to wear aren't made for my body Needless to say, my body and I don't see eye to eye.
I write this post because I know I am not the only woman who has looked at her body and thought it looked like a before picture and yearned for the after picture. With 1/3 of Americans weighing as much as the other 2/3, we are bombarded with reminders that we are not good enough. Weekly tabloids feature celebs who have lost weight, late night infomercials feature weight loss products, Dr. Oz talks about weight loss, Oprah talks about her struggle with weight constantly. We're being fed an image of we're not good enough as we are.
As a black woman, my body is held to the standards of Beyonce or Serena Williams, toned with a big butt. White women are expected to fit the mold of a supermodel, tall and thin. The truth is that everyone's body is different and there is no ideal body. Skinny doesn't always mean healthy and fat doesn't mean unhealthy. The only solution is to pick an ideal weight for your body and exercise 4 times a week.
Monday, February 21, 2011
Homemade Tzatzki
(These ingredients were decreased to one serving)
3 teaspoon olive oil (I used one teaspoon)
1 tbsp vinegar( I used apple cider vinegar because that's all that was available)
2 cloves of minced garlic( I used 1/4 tsp of minced garlic)
1/2 teaspoon of salt (I used a dash)
1/4 teaspoon of white pepper(again I used a dash)
1 cup greek yogurt ( I decreased to 1/4 cup)
1 cup sour cream(I also decreased to 1/4 cup)
2 cucumbers peeled(I decreased to 1/2 cucumber, I didn't peel or remove the seeds)
I mixed the yogurt, sour cream (which kind of taste alike), salt, pepper, apple cider vinegar, garlic, salt, and pepper. I added the cucumbers but I didn't chill for two hours as instructed. I dipped my garlic bread from Trinacria, which still smelled fresh after two days, in my dip. It was good but made me lightheaded a half hour later. I gotta perfect that recipe.
3 teaspoon olive oil (I used one teaspoon)
1 tbsp vinegar( I used apple cider vinegar because that's all that was available)
2 cloves of minced garlic( I used 1/4 tsp of minced garlic)
1/2 teaspoon of salt (I used a dash)
1/4 teaspoon of white pepper(again I used a dash)
1 cup greek yogurt ( I decreased to 1/4 cup)
1 cup sour cream(I also decreased to 1/4 cup)
2 cucumbers peeled(I decreased to 1/2 cucumber, I didn't peel or remove the seeds)
I mixed the yogurt, sour cream (which kind of taste alike), salt, pepper, apple cider vinegar, garlic, salt, and pepper. I added the cucumbers but I didn't chill for two hours as instructed. I dipped my garlic bread from Trinacria, which still smelled fresh after two days, in my dip. It was good but made me lightheaded a half hour later. I gotta perfect that recipe.
The rGBH difference
Let's talk about rGBH. This morning as I was having my daily breakfast of an egg, fruit, and green tea (I added a cookie but more about that later), I noticed something strange on the milk label. My mom buys smart balance milk, you know the red carton with all the extra stuff on it and I think Oprah's trainer makes it, this milk is fat free with the taste of whole milk and all these added extra anti-oxidants. It wasn't the anti-oxidants that got me, it was the large rGBH free label but the discliamer under it which claimed there isn't a known difference between rGBH milk and non-rGBH milk. That immediately made me go, hmm. Let's break down this hormone and see if there is no side effect.
Bovine Somatotrophin, or BST, is a hormone that naturally occurs in cattle. This hormone aids in the cattles growth. It's all natural so there's nothing wrong with BST, as it is commonly known. In 1994, scientists perfected the bovine growth hormone or BGH and began adding it to cows diet. The United States is the only country that permits milk treated with BGH to be sold and marketed. BGH is used to decrease cell death in cows and increase milk production in these same cows. More milk equals more $$$$$. Very simple equation.
Before we talk about the side effects of these extra hormones in humans, we're gonna talk about the side effects in cows. Although the cows make more milk, their milk is proven to be hormone laden thus causing the milk to spoil quicker and contains less nutrients. Basically, the milk is of poorer quality. Another side effect is a decrease in fertility in cows and an increase in lameness, meaning the cow can't walk normally.
Now that we've established that the claims made by Smart Balance are not entirely true. Let's talk about the effects in humans. One side effect I can attest to is the over development of young girls at a young age. My little sister began her period at 8 and had a woman's body before middle school. I'm sure that's not entirely due to BGH but I'm sure it played a part in it. There is also an increase in IGF, or insulin, which causes rapid aging, diabetes, and cancer.
How do you avoid milk, or meat, treated with rGBH? Try to buy local or direct from a farmer. If possible, shop at wholefoods or other natural markets. It's impossible to know if your milk has been treated with rBGH or rBGT because there is no law requiring milk to be labeled as hormone free. In addition, Afact, a pro-hormone, company has been lobbying for a ban on distinguishing milk by their hormone content. I wish I could tell you to make your own milk, but it's impossible, unless you have a cow.
Bovine Somatotrophin, or BST, is a hormone that naturally occurs in cattle. This hormone aids in the cattles growth. It's all natural so there's nothing wrong with BST, as it is commonly known. In 1994, scientists perfected the bovine growth hormone or BGH and began adding it to cows diet. The United States is the only country that permits milk treated with BGH to be sold and marketed. BGH is used to decrease cell death in cows and increase milk production in these same cows. More milk equals more $$$$$. Very simple equation.
Before we talk about the side effects of these extra hormones in humans, we're gonna talk about the side effects in cows. Although the cows make more milk, their milk is proven to be hormone laden thus causing the milk to spoil quicker and contains less nutrients. Basically, the milk is of poorer quality. Another side effect is a decrease in fertility in cows and an increase in lameness, meaning the cow can't walk normally.
Now that we've established that the claims made by Smart Balance are not entirely true. Let's talk about the effects in humans. One side effect I can attest to is the over development of young girls at a young age. My little sister began her period at 8 and had a woman's body before middle school. I'm sure that's not entirely due to BGH but I'm sure it played a part in it. There is also an increase in IGF, or insulin, which causes rapid aging, diabetes, and cancer.
How do you avoid milk, or meat, treated with rGBH? Try to buy local or direct from a farmer. If possible, shop at wholefoods or other natural markets. It's impossible to know if your milk has been treated with rBGH or rBGT because there is no law requiring milk to be labeled as hormone free. In addition, Afact, a pro-hormone, company has been lobbying for a ban on distinguishing milk by their hormone content. I wish I could tell you to make your own milk, but it's impossible, unless you have a cow.
Non-Dairy Creamer is Flammable?
I don't remember how I heard this or when I heard this, but my first reaction was wtf? What exactly is in Non-Dairy creamer that makes it flammable?
Let's break down non-dairy creamer:
First, the cow's milk is dehydrated which causes a chemically rendered mass with potassium benzoate. What is potassium benzoate? It is a preservative used to inhibit mold but it is known to irritate eyes, skin, and other mucous membranes such as lips and it is a carcinogen. Next the mass is mixed with sodium hydroxide, which is the scientific name for lye.
Let's talk about lye for a minute. A year and a half ago, I stopped perming my hair because Lye is the main chemical in relaxers. Lye is a deadly chemical. Let's look at some of the side effects. Lye is very corrosive to organic tissues, hence why hair dresses often apply relaxers with gloves and a comb and your scalp begins to burn after 15 mins, causes heat burns and is highly flammable (voila, shall we go on? I think we shall), lye also causes narrowing of the esiphogus, which means you may not be able to swallow, low blood pressure, blood in stool, bloody vomiting, vision loss and lung inflammation. Why do people knowingly use and consume this stuff. None of those symptoms sound fun.
Next, your lye and potassium benzoate mixture is blasted with ionic radiation. From what I hear, radiation isn't the best thing in the world. It results in cancer due to the breaking down of cells. After this radiation, the mixture forms sodium caseinate, which is used to supply the calcium in this stuff. Caseim is also used in paint, glue, cheesemaking, plastics, fiber, and protein supplements. The side effects may include, I use may because science doesn't really wanna take a stand on these, autism due to the extra histamine.
Let's review. Non-dairy creamer is milk that is dehydrated and full of chemicals that cause cancer and autism. The lye or sodium hydroxide is what causes the flammability and we've established that lye is a deadly chemical.
Let's break down non-dairy creamer:
First, the cow's milk is dehydrated which causes a chemically rendered mass with potassium benzoate. What is potassium benzoate? It is a preservative used to inhibit mold but it is known to irritate eyes, skin, and other mucous membranes such as lips and it is a carcinogen. Next the mass is mixed with sodium hydroxide, which is the scientific name for lye.
Let's talk about lye for a minute. A year and a half ago, I stopped perming my hair because Lye is the main chemical in relaxers. Lye is a deadly chemical. Let's look at some of the side effects. Lye is very corrosive to organic tissues, hence why hair dresses often apply relaxers with gloves and a comb and your scalp begins to burn after 15 mins, causes heat burns and is highly flammable (voila, shall we go on? I think we shall), lye also causes narrowing of the esiphogus, which means you may not be able to swallow, low blood pressure, blood in stool, bloody vomiting, vision loss and lung inflammation. Why do people knowingly use and consume this stuff. None of those symptoms sound fun.
Next, your lye and potassium benzoate mixture is blasted with ionic radiation. From what I hear, radiation isn't the best thing in the world. It results in cancer due to the breaking down of cells. After this radiation, the mixture forms sodium caseinate, which is used to supply the calcium in this stuff. Caseim is also used in paint, glue, cheesemaking, plastics, fiber, and protein supplements. The side effects may include, I use may because science doesn't really wanna take a stand on these, autism due to the extra histamine.
Let's review. Non-dairy creamer is milk that is dehydrated and full of chemicals that cause cancer and autism. The lye or sodium hydroxide is what causes the flammability and we've established that lye is a deadly chemical.
Sunday, February 20, 2011
Food Cures
A Greek philosopher once said: if you give your body what it needs, then it will repair itself. I don't know who said it, all I know is their name began with an H and I can't find the direct quote. No matter who is responsible for the quote, the philosopher is right: if you feed your body right, then it will repair itself.
Have you ever taken time to really think about your body? You have this mass of cells that is designed to repair and renew for over 100 years. When we eat processed foods or nutrient devoid foods, we strip our bodies of the nutrients required to fix itself. Most of our diseases our food related. Hypertension-too much salt. Diabetes-too much sugar. High Cholesterol-too much fat. Cancer- too many chemicals in the body.
I think may be one of the only people who listens to the side effects of medication. Birth control- blood clot, stroke, heart attack. All things that cause death. Asthma medication may increase the chance of asthma related death. If I take anti-depressants, I won't be depressed but I may want to kill myself. Isn't that still depressed? What is this medicine doing to the brain that causes you to want to kill yourself? We're not even going to get into how addictive these medicines are.
So the question: how do we fix our bodies without medication? Simple, the right food and sleep. When the body gets 8 hours of sleep, it allows for cell renewal.
Food cures:
1. smoother skin- vitamin c such as red peppers, eggs, fruit, veggies etc
2.cuts and bruises- wheat germ, which contains zinc
3. eyesight- vitamin A which is found in spinach
4. brain and heart health- omega 3's which are in salmon, olives, avocados, nuts, and flax seed
5. coughs and mucus- add honey to a warm cup of tea with lemon to thin out mucus and clear your lungs. This morning I woke up with a sore chest, so I drank my usual cup of green tea but added honey and lemon and my chest cleared right up.
6. colds- the antioxidants in cherries keep your immune system strong, which help fight off colds and viruses.
7. flu- add five mushrooms to your diet to ward off the flu and at virtually fat free and less than twenty calories, losing a few pounds isn't a bad trade off.
8. stomach bugs- instead of reaching for the pink stuff, reach for a cup of ginger tea with honey or greek yogurt to settle your stomach.
Have you ever taken time to really think about your body? You have this mass of cells that is designed to repair and renew for over 100 years. When we eat processed foods or nutrient devoid foods, we strip our bodies of the nutrients required to fix itself. Most of our diseases our food related. Hypertension-too much salt. Diabetes-too much sugar. High Cholesterol-too much fat. Cancer- too many chemicals in the body.
I think may be one of the only people who listens to the side effects of medication. Birth control- blood clot, stroke, heart attack. All things that cause death. Asthma medication may increase the chance of asthma related death. If I take anti-depressants, I won't be depressed but I may want to kill myself. Isn't that still depressed? What is this medicine doing to the brain that causes you to want to kill yourself? We're not even going to get into how addictive these medicines are.
So the question: how do we fix our bodies without medication? Simple, the right food and sleep. When the body gets 8 hours of sleep, it allows for cell renewal.
Food cures:
1. smoother skin- vitamin c such as red peppers, eggs, fruit, veggies etc
2.cuts and bruises- wheat germ, which contains zinc
3. eyesight- vitamin A which is found in spinach
4. brain and heart health- omega 3's which are in salmon, olives, avocados, nuts, and flax seed
5. coughs and mucus- add honey to a warm cup of tea with lemon to thin out mucus and clear your lungs. This morning I woke up with a sore chest, so I drank my usual cup of green tea but added honey and lemon and my chest cleared right up.
6. colds- the antioxidants in cherries keep your immune system strong, which help fight off colds and viruses.
7. flu- add five mushrooms to your diet to ward off the flu and at virtually fat free and less than twenty calories, losing a few pounds isn't a bad trade off.
8. stomach bugs- instead of reaching for the pink stuff, reach for a cup of ginger tea with honey or greek yogurt to settle your stomach.
Saturday, February 19, 2011
Is it really healthier?
As you know, I'm all about the decadence of food and enjoying it without the typical trade offs- weight gain and health issues. Let's be real, the only thing healthy is what grows from God's green earth. That is fruits and vegetables, anything else isn't necessarily unhealthy but it's not as healthy as the fruits and vegetables. One of the questions I ask when shopping is: isn't milk supposed to have fat in it? and is the fat really killing is? When I ask the latter question, I know that Omegas-6 are not great for you but many of our organs are made out of fat: so if we remove the fat do we hurt our organs? Just a question.
Let's talk about the most common culprits for the healthy bait and switch: fat, salt, and sugar. Let's start with sugar. For the last decade, sugar has been getting a bad reputation, which isn't completely undeserved. Americans are consuming more sugar than ever and it shows in our health and waistlines. As Americans try to limit sugar consumption, they usually trade it for salt or processed substitutes. Instead of trying artificial sweeteners, which are chemical laden and proven to increase strokes in people regularly using them, try honey or agave nectar. The latter is my drug of choice. I've moved on to the amber nectar, which is very sweet but I need about 1/4 cup less in recipes and it doesn't raise my glucose level. Guess what? No diabetes or sugar crash. If you're not that adventurous, try honey. It's one of the only foods that doesn't expire and it adds sweetness without overpowering.
Salt. The cause of hypertension, kidney problems, water retention, high blood pressure and probably more effects that are hidden from us. The only true way to avoid excess salt is to cook your own meals. Have you ever read a label? More than half of the ingredients may be sodium related. Sodium is used as a preservative and as a way to add extra flavor to food that is over processed. Don't fall for the sea salt thing. Salt is still salt. Note: how are they extracting this salt from the sea? hmmm. I have homework to do. Anyway, limit your salt intake by cooking at home and limiting processed foods. Avoid adding extra salt to your food.
Let's talk about the "f-word" not that f-word. The other one, fat. Let's talk about fat. The studies of fat are confusing. We hear that Omega-3's are the best fats and to avoid omega 6, that we shouldn't have saturated fat but some of it isn't bad for us. How do we avoid fat? We don't. I have a problem with fat free and low fat foods because of the process used to avoid the fats that occur naturally in these foods. I don't buy low fat or fat free anything, mainly because I eat a lot of healthier foods and because I don't trust them. Avoid long chain saturated fats which are mammal fats and maybe dairy fats but the website I checked, puts dairy fats under medium chain also with a question mark, so that's in the air. Don't avoid them but have them in moderation. Sources of fat to avoid include margarine, contrary to popular belief margarine is not healthier it's just cheaper to make and buy, it's actually worse than better and is proven to cause cancer, and baked goods which use margarine. Good fats include coconut oil, avocadoes, salmon, olives, vegetables, eggs, and grass fed beef.
The truth is that if a food makes a health claim, it's probably lying. That's not to say all foods are lying but if a food has a reputation for being unhealthy and now it offers a source of veggies, it's a lie. The only way to get the nutrients you need is to cook at home.
Let's talk about the most common culprits for the healthy bait and switch: fat, salt, and sugar. Let's start with sugar. For the last decade, sugar has been getting a bad reputation, which isn't completely undeserved. Americans are consuming more sugar than ever and it shows in our health and waistlines. As Americans try to limit sugar consumption, they usually trade it for salt or processed substitutes. Instead of trying artificial sweeteners, which are chemical laden and proven to increase strokes in people regularly using them, try honey or agave nectar. The latter is my drug of choice. I've moved on to the amber nectar, which is very sweet but I need about 1/4 cup less in recipes and it doesn't raise my glucose level. Guess what? No diabetes or sugar crash. If you're not that adventurous, try honey. It's one of the only foods that doesn't expire and it adds sweetness without overpowering.
Salt. The cause of hypertension, kidney problems, water retention, high blood pressure and probably more effects that are hidden from us. The only true way to avoid excess salt is to cook your own meals. Have you ever read a label? More than half of the ingredients may be sodium related. Sodium is used as a preservative and as a way to add extra flavor to food that is over processed. Don't fall for the sea salt thing. Salt is still salt. Note: how are they extracting this salt from the sea? hmmm. I have homework to do. Anyway, limit your salt intake by cooking at home and limiting processed foods. Avoid adding extra salt to your food.
Let's talk about the "f-word" not that f-word. The other one, fat. Let's talk about fat. The studies of fat are confusing. We hear that Omega-3's are the best fats and to avoid omega 6, that we shouldn't have saturated fat but some of it isn't bad for us. How do we avoid fat? We don't. I have a problem with fat free and low fat foods because of the process used to avoid the fats that occur naturally in these foods. I don't buy low fat or fat free anything, mainly because I eat a lot of healthier foods and because I don't trust them. Avoid long chain saturated fats which are mammal fats and maybe dairy fats but the website I checked, puts dairy fats under medium chain also with a question mark, so that's in the air. Don't avoid them but have them in moderation. Sources of fat to avoid include margarine, contrary to popular belief margarine is not healthier it's just cheaper to make and buy, it's actually worse than better and is proven to cause cancer, and baked goods which use margarine. Good fats include coconut oil, avocadoes, salmon, olives, vegetables, eggs, and grass fed beef.
The truth is that if a food makes a health claim, it's probably lying. That's not to say all foods are lying but if a food has a reputation for being unhealthy and now it offers a source of veggies, it's a lie. The only way to get the nutrients you need is to cook at home.
A random thought
My biggest pet peeve is when someone offers to cook dinner for me and the food is out of a bag, box, or store bought. I understand that not everyone cooks or has the time to cook but if you're gonna pull the bait and switch, please just be honest. I don't you expect you to be G. Garvin or Emeril Legassi but just be honest. If you can't cook, say can I take you to dinner? or ask if I can come over to your place for a nice dinner. Don't say anything about cooking if you know you don't plan on touching a pot or pan.
My Mediterranean food excursion
Thanks to Baltimore's rich immigrant heritage, I was able to experience Italian and Greek food without my passport.
My first stop was Trinacria, a small Italian market in west Baltimore. The store is in the Lexington Market district on a forgotten blog. So forgotten that I missed the store because all of the other buildings are abandoned, good thing my friend saw it. After settling in awkwardly place parking on a right turn lane that was totally legal, we entered a piece of Italy. The Trinancria market is over 100 years old and has the off the boat feel. When we opened the door, we were greeted by the smell of fresh herbs and baked goods. I don't think that is a accurate description of the smells. The smells were amazing. After browsing the market for a few minutes I bought some Biscotti, a black bottom cupcake, breaded eggplant for my moussaka, a loaf of fresh garlic bread that is still bringing the smell of fresh garlic and herbs to the cabinet a day later, and some Trofi Liguri' imported from Italy. All of it came to about $12. Not bad. I wish the market was bigger though.
Next, we headed to little Italy for some pasta. I wanted pasta, he wanted harbor but I got my way-sort of. After riding for ten minutes of Eastern Avenue, we found Greektown and settled on some Greek. At the recommendation of some locals(?) we settled on a spot called Samos. Upon entering we were told to seat ourselves. I didn't think much of it but we waited ten minutes before anyone acknowledged we existed and that was only after I began talking about how we weren't seated when others were. After my complaining, things sped up a bit and we finally got menus and a cold waitress. I don't think she introduced herself at all; scratch that, I know she didn't. We ordered appetitizers, or mezedes, because they're cheaper and I'm trying to eat more while eating less. I ordered the shrimp halloumi, which was seasoned grilled shrimp, warm pita bread, rice, and fried Halloumi cheese. It was amazing, although I didn't really touch the rice. My friend had Shrimp pie, which was philo crust with feta and shrimp. That was great also. The food was amazing but I don't think I'll go back because of the service. Only one person greeted us and we felt unwelcomed. I enjoyed the food but I couldn't wait to get out of there.
Tonight I'm making a variation of shrimp pie:
I have left over shrimp and egg roll wrappers, so I'm combining them with herbs and feta cheese to make my own version of shrimp pie.
My first stop was Trinacria, a small Italian market in west Baltimore. The store is in the Lexington Market district on a forgotten blog. So forgotten that I missed the store because all of the other buildings are abandoned, good thing my friend saw it. After settling in awkwardly place parking on a right turn lane that was totally legal, we entered a piece of Italy. The Trinancria market is over 100 years old and has the off the boat feel. When we opened the door, we were greeted by the smell of fresh herbs and baked goods. I don't think that is a accurate description of the smells. The smells were amazing. After browsing the market for a few minutes I bought some Biscotti, a black bottom cupcake, breaded eggplant for my moussaka, a loaf of fresh garlic bread that is still bringing the smell of fresh garlic and herbs to the cabinet a day later, and some Trofi Liguri' imported from Italy. All of it came to about $12. Not bad. I wish the market was bigger though.
Next, we headed to little Italy for some pasta. I wanted pasta, he wanted harbor but I got my way-sort of. After riding for ten minutes of Eastern Avenue, we found Greektown and settled on some Greek. At the recommendation of some locals(?) we settled on a spot called Samos. Upon entering we were told to seat ourselves. I didn't think much of it but we waited ten minutes before anyone acknowledged we existed and that was only after I began talking about how we weren't seated when others were. After my complaining, things sped up a bit and we finally got menus and a cold waitress. I don't think she introduced herself at all; scratch that, I know she didn't. We ordered appetitizers, or mezedes, because they're cheaper and I'm trying to eat more while eating less. I ordered the shrimp halloumi, which was seasoned grilled shrimp, warm pita bread, rice, and fried Halloumi cheese. It was amazing, although I didn't really touch the rice. My friend had Shrimp pie, which was philo crust with feta and shrimp. That was great also. The food was amazing but I don't think I'll go back because of the service. Only one person greeted us and we felt unwelcomed. I enjoyed the food but I couldn't wait to get out of there.
Tonight I'm making a variation of shrimp pie:
I have left over shrimp and egg roll wrappers, so I'm combining them with herbs and feta cheese to make my own version of shrimp pie.
Leftover Ingredients
My food focus for the next two weeks will be using my leftover ingredients. My ingredients include:
salmon
brown rice
quin
pizza sauce
mint
rosemary
basil
oregano
shrimp
4 chicken thighs
coconut milk
pomello
flour
pot sticker
bean and rice mix
harvati, munester, and cheddar cheese
macaroni
evaporated milk tomato paste
Let's see what I come up with! If you have an idea for what to do with these ingredients, please email me at donnatbroadway@gmail.com
salmon
brown rice
quin
pizza sauce
mint
rosemary
basil
oregano
shrimp
4 chicken thighs
coconut milk
pomello
flour
pot sticker
bean and rice mix
harvati, munester, and cheddar cheese
macaroni
evaporated milk tomato paste
Let's see what I come up with! If you have an idea for what to do with these ingredients, please email me at donnatbroadway@gmail.com
Friday, February 18, 2011
Decadence
Have you ever had fresh hot chocolate? Or homemade whipped cream? If you haven't, you should. This morning I made homemade hot chocolate. No packets, just coco, cream, milk, water, chocolate chips, and whipped cream I made yesterday. A few weeks ago, I began looking for a hot chocolate recipe and I came across one of divascancook.com. I love Monique, the blogger, who creates the best homemade recipes. My modified recipe:
1/2 cup of water
1/4 cup of cream
1/4 cup of milk
1 tablespoon of coco
1 handful of chocolate chips
a splash of almond extract
a splash of vanilla extract
homemade whipped cream
add all of the ingredients to a sauce pan, mix well, and bring to a boil.
Homemade whipped cream:
1 cup of whipping cream
1/4 cup of coconut milk (I have leftover coconut milk and I'm looking for an excuse to use it)
1/4 cup of agave nectar
a splash of white Zinfandel
2 drops of almond extract
whip until the texture is very thick and fluffy- about 20 minutes. Store the extra in Tupperware.
1/2 cup of water
1/4 cup of cream
1/4 cup of milk
1 tablespoon of coco
1 handful of chocolate chips
a splash of almond extract
a splash of vanilla extract
homemade whipped cream
add all of the ingredients to a sauce pan, mix well, and bring to a boil.
Homemade whipped cream:
1 cup of whipping cream
1/4 cup of coconut milk (I have leftover coconut milk and I'm looking for an excuse to use it)
1/4 cup of agave nectar
a splash of white Zinfandel
2 drops of almond extract
whip until the texture is very thick and fluffy- about 20 minutes. Store the extra in Tupperware.
Thursday, February 17, 2011
The Truth About Your Food pt 2
Do you think the FDA and USDA have your best interests at heart? You shouldn't. In fact the only person you should trust to take care of your family's health, is you. Note: if a product makes a health claim, it's probably lying. Due to Americans cry for healthier and natural products, the food manufacturers are placing claims on items that state rich in fiber, 100% real, or all natural but the truth is that federal standards are very lax on this definition. The only foods that have standards for being labeled natural are meats and even then most meats contain so many hormones that the flavor becomes misconstrued.
80% of Americans are on a diet at some point and yet one in three Americans weigh as much as the other two. (I read that on discussion blog) Americans have a high level of obesity yet we're always on weight loss plans but our European counterparts eat everything we're told not to eat yet stay thin. In France, they're always eating pastries with butter and cream, they drink coffee, in Italy they're always eating pasta yet they're thinner then us. What's the issue? Portion size and the fact that Europe has strict food standards. In America our food standards are set by the food industry. There are too many food company executives serving on FDA and USDA boards for their opinions to be trusted. And note to the wise, the FDA doesn't have to mark a food as safe they just have to mark it as not going to kill you, immediately.
Every five years, the USDA comes out with food recommendations and their recommendations for this year was to avoid processed food and eat more fresh food, avoid sodas, and salts. The recommendations are very vague. " yes, it’s 2011, but they’re published every five years — are the best to date. We’re told to eat “less food” and more fresh foods; wise advice. But aside from salt, the agency buries mostly vague recommendations about what we should be eating less of: we’re admonished to drink “few or no” sodas — hooray for that — and “refined grains,” Solid Fats and Added Sugars. And there’s our fabulous acronym: SOFAS."~NY times blog http://opinionator.blogs.nytimes.com/2011/02/08/is-eat-real-food-unthinkable/ Notice that it's very vague. Not a lot of details because details would piss off the high level food execs who fund a lot of government projects.
Let's take at look a few ingredients in your food. There is a study out that stating that food coloring is behind the spike in ADD. Which makes sense, brightly colored foods are marketed to kids but these colors don't exist in nature. Did you know that yellow 5 is derived from coal tar? If you didn't, now you know. Here are some food colorings to avoid:
80% of Americans are on a diet at some point and yet one in three Americans weigh as much as the other two. (I read that on discussion blog) Americans have a high level of obesity yet we're always on weight loss plans but our European counterparts eat everything we're told not to eat yet stay thin. In France, they're always eating pastries with butter and cream, they drink coffee, in Italy they're always eating pasta yet they're thinner then us. What's the issue? Portion size and the fact that Europe has strict food standards. In America our food standards are set by the food industry. There are too many food company executives serving on FDA and USDA boards for their opinions to be trusted. And note to the wise, the FDA doesn't have to mark a food as safe they just have to mark it as not going to kill you, immediately.
Every five years, the USDA comes out with food recommendations and their recommendations for this year was to avoid processed food and eat more fresh food, avoid sodas, and salts. The recommendations are very vague. " yes, it’s 2011, but they’re published every five years — are the best to date. We’re told to eat “less food” and more fresh foods; wise advice. But aside from salt, the agency buries mostly vague recommendations about what we should be eating less of: we’re admonished to drink “few or no” sodas — hooray for that — and “refined grains,” Solid Fats and Added Sugars. And there’s our fabulous acronym: SOFAS."~NY times blog http://opinionator.blogs.nytimes.com/2011/02/08/is-eat-real-food-unthinkable/ Notice that it's very vague. Not a lot of details because details would piss off the high level food execs who fund a lot of government projects.
Let's take at look a few ingredients in your food. There is a study out that stating that food coloring is behind the spike in ADD. Which makes sense, brightly colored foods are marketed to kids but these colors don't exist in nature. Did you know that yellow 5 is derived from coal tar? If you didn't, now you know. Here are some food colorings to avoid:
- Sunset yellow (E110) (FD&C Yellow #6) - Coloring found in squashes
- Carmoisine (E122) - Red coloring in jellies
- Tartrazine (E102) (FD&C Yellow #5) - Yellow coloring
- Ponceau 4R (E124) - Red coloring
- Sodium benzoate (E211) - Preservative
- Quinoline yellow (E104) - Food coloring
- Allura red AC (E129) (FD&C Red #40) - Orange / red food dye
- Allura Red AC (aka Red 40)
- Erythrosine (aka Red 3)
- Indigotine (aka Blue 2)
- Tartrazine (aka Yellow 5)
- Beet juice
- Annatto (plant derived)
- Turmeric (rich in antioxidants!)
The Truth about Your Food
Recently an Alabama law firm filed a lawsuit claiming that Taco Bell only uses 35% ground beef. The law firm did not want money, they just wanted a disclaimer to tell Americans what they're really eating. Needless to say, Taco Bell isn't taking this lying down. They filed a counter lawsuit and are starting a social media campaign to defend their food.
This isn't the first or last time that the quality of fast food or food in general has been questioned in a court of law. For over 60 years, the food manufacturers fought to have the "imitation" label removed from their food. After all, they put alot of time and effort into their "food" and they won't make money if no one will eat it. In America, the USDA only requires 35% beef for something to be labeled as beef or made with beef. I don't know what you believe but 35% beef isn't good enough.
Have you ever read a food label? It's very vague. "Natural flavors" "Artificial flavors" Let's look at a recipe for a strawberry milkshake: it should be milk, ice cream, ice, and whatever else you need. Let's look at one of the best milkshakes from a fast food restaurant:
Icecream (whole milk, sugar, nonfat dry milk, cream, corn syrup, natural and artificial flavors, dried whole eggs, cornstarch, mono and diglycerides, disodium phosphate, cellulose gum, carrageenan, sodium phosphate, guar gum, sodium citrate, annatto and caramel colors, artificial color [Yellow 5 & 6]), milkshake base (whole milk, sugar, cream, whey powder milk, nonfat dry milk, artificial flavor, disodium phosphate, mono and diglycerides, tetrasodium pyrophosphate, guar gum, cellulose gum, carrageenan), strawberries (water, sugar, high fructose corn syrup, corn syrup, sugar syrup, modified food starch, salt, erythorbic acid, potassium sorbate as preservative, citric acid, artificial color, [contains FD&C Red #40]), whipped cream (cream, milk, sugar, sorbitol, nonfat milk solids, artificial flavor, mono and diglycerides, carrageenan, polysorbate 80, mixed tocopherols [vitamin E] to protect flavor, propellant: nitrous oxide), cherries, (high fructose corn syrup, water, potassium sorbate [a preservative], sodium benzoate [a preservative], citric acid, artificial flavor, FD&C Red #40, sulfur dioxide [a preservative]).
That looks like science experiment to me. As good as this milkshake is, I think i'm going to invest in a blender and start making my own. Anything you make at home is better than anything you buy.
This isn't the first or last time that the quality of fast food or food in general has been questioned in a court of law. For over 60 years, the food manufacturers fought to have the "imitation" label removed from their food. After all, they put alot of time and effort into their "food" and they won't make money if no one will eat it. In America, the USDA only requires 35% beef for something to be labeled as beef or made with beef. I don't know what you believe but 35% beef isn't good enough.
Have you ever read a food label? It's very vague. "Natural flavors" "Artificial flavors" Let's look at a recipe for a strawberry milkshake: it should be milk, ice cream, ice, and whatever else you need. Let's look at one of the best milkshakes from a fast food restaurant:
Icecream (whole milk, sugar, nonfat dry milk, cream, corn syrup, natural and artificial flavors, dried whole eggs, cornstarch, mono and diglycerides, disodium phosphate, cellulose gum, carrageenan, sodium phosphate, guar gum, sodium citrate, annatto and caramel colors, artificial color [Yellow 5 & 6]), milkshake base (whole milk, sugar, cream, whey powder milk, nonfat dry milk, artificial flavor, disodium phosphate, mono and diglycerides, tetrasodium pyrophosphate, guar gum, cellulose gum, carrageenan), strawberries (water, sugar, high fructose corn syrup, corn syrup, sugar syrup, modified food starch, salt, erythorbic acid, potassium sorbate as preservative, citric acid, artificial color, [contains FD&C Red #40]), whipped cream (cream, milk, sugar, sorbitol, nonfat milk solids, artificial flavor, mono and diglycerides, carrageenan, polysorbate 80, mixed tocopherols [vitamin E] to protect flavor, propellant: nitrous oxide), cherries, (high fructose corn syrup, water, potassium sorbate [a preservative], sodium benzoate [a preservative], citric acid, artificial flavor, FD&C Red #40, sulfur dioxide [a preservative]).
That looks like science experiment to me. As good as this milkshake is, I think i'm going to invest in a blender and start making my own. Anything you make at home is better than anything you buy.
My fridge staples
There are a few things I always have in my fridge and they are:
1. cream
2. fresh herbs- mint, rosemary, basil, and oregano at the moment
3. wheat flour
4. red romaine lettuce
5. cherry tomatoes
6. fresh fruit- right now it's oranges but my favorite are mangoes and figs.
7. cheese- my budget allows cheese under $5 so that excludes many fine cheeses but I love Havarti, Cheddar, and mozzarella. I love Italian cheeses.
8. agave nectar- I don't use sugar so my sweetener of choice is agave nectar. It's actually sweeter than sugar but you need less to achieve the same flavor. Also, if you're a diabetic you can use agave nectar instead of sugar because it doesn't raise the glucose level in the body.
1. cream
2. fresh herbs- mint, rosemary, basil, and oregano at the moment
3. wheat flour
4. red romaine lettuce
5. cherry tomatoes
6. fresh fruit- right now it's oranges but my favorite are mangoes and figs.
7. cheese- my budget allows cheese under $5 so that excludes many fine cheeses but I love Havarti, Cheddar, and mozzarella. I love Italian cheeses.
8. agave nectar- I don't use sugar so my sweetener of choice is agave nectar. It's actually sweeter than sugar but you need less to achieve the same flavor. Also, if you're a diabetic you can use agave nectar instead of sugar because it doesn't raise the glucose level in the body.
Let's Eat!
Americans have a love-hate relationship with out food. We treat our food like the lover we pretend to hate in public but behind closed doors, we fall into their embrace. The truth is Americans are fat and food has nothing to do with it. Let me explain. Our European counterparts eat lavish meals. They eat pasta, meat, and drink wine with every meal. They even enjoy their food. In America, we're rushing through our meals and it's making us fat and out of shape. Let's take sometime to enjoy our food. Let's have a relationship with our food. Running back to work with a bag of fast food or lackluster salad isn't living. Let's act like the Europeans and enjoy our food.
My goal for this blog is to teach people how to enjoy food without the guilt and the weight gain. Happy eating.
My goal for this blog is to teach people how to enjoy food without the guilt and the weight gain. Happy eating.
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