May 14, 2013 at 12:11 pm (Food and drink)
Tags: Celery, food, ginger, Potato
May 14, 2013 (April 16, 2013)
Help shave valuable dollars off your grocery bill and make the most of what you’ve already purchased by regrowing common produce items. In addition, try your hand at growing with seeds and other materials. It’s a great way to teach kids about how to grow food.
Regrow Food From Scraps
- Celery: Cut the bottom inch off a stalk of celery and place it in a bowl with the cut side facing up. Put a little bit of water in the bottom of the bowl, and place it in a sunny place. After a few days, roots and leaves will start to form. At this point you can either plant outside in the garden or transfer to a larger pot.
Tip: Save the leafy parts of the celery too! Add them to soup for a little extra flavor!
- Potatoes or Sweet Potatoes: Use about a quarter of a potato (a piece with two root eyes is ideal). Either keep it inside to watch and ensure it sprouts, or place directly into the garden, eye side up. If you keep it inside, let it dry out for a day to reduce the chance of mold. Place toothpicks into both sides of the potato piece, then place it on top of a glass of water. The toothpicks will hold some of the potato above water, but the eyes should be submerged. The roots will grow into the water and the leaves will grow toward the top. When there are enough roots, transplant into the garden.
- Ginger: Use a piece of ginger with a knob, or one with an arm sticking out of the main body of the root. Soak the root overnight, then bury it in a pot of rich soil with good drainage. Be sure to keep the soil moist. Ginger does best in the shade or as a houseplant. It cannot tolerate cold weather or drought. If given the right conditions, ginger is very easy to grow.
- Green Onions: Cut off the bulb and roots (the white end) and place it roots down in a glass of water overnight. Replant outside or in a large pot the next day, and it will start growing quickly.
Copyright 2012 Home Made Simple. All Rights Reserved
March 23, 2013 at 3:44 pm (Food and drink, Health and wellness, News and politics)
Tags: FDA, food, GE, GMO, salmon
Published: Saturday 23 March 2013
In a move thatsignifies the growing opposition to genetically modified creations from a grassroots level all the way to corporate understanding of consumer demand, chains like Whole Foods, Trader Joe’s, Aldi, and others are now all reporting that they will refuse the sale of AquaBounty Technology’s modified salmon.
Whether or not the FDA chooses to approve genetically modified salmon for sale in the marketplace, supermarkets themselves have decided to take a stand in the form of a mass boycott. One that would serve to crush the profits of the unlabeled seafood abomination.
In a move that signifies the growing opposition to genetically modified creations from a grassroots level all the way to corporate understanding of consumer demand, chains like Whole Foods, Trader Joe’s, Aldi, and others are now all reporting that they will refuse the sale of AquaBounty Technology’s modified salmon (also known as AquaAdvantage, the same GM fish Congress blocked from FDA approval back in 2011 due to serious concerns). This is particularly good news when you consider the fact that the seafood biotech company is not just hard at work pushing unlabeled genetically modified salmon into the food supply. (Read Full Article)
March 13, 2013 at 6:10 pm (Food and drink, Health and wellness, News and politics)
Tags: BPA, food, phthalate, plastic
Certain organic foods not stored in plastic may still contain BPA, says study
Posted By admin On March 10, 2013 @ 10:04 am In Sci Tech |
Ethan A. Huff
Natural News 
March 10, 2013
Just because you buy organic and avoid storing your food in plastic containers does not necessarily mean that the toxic plastics chemical bisphenol-A (BPA) is no longer in your food. A recent study published in the Journal of Exposure Science and Environmental Epidemiology has revealed that BPA and certain other endocrine-disrupting chemicals may still be problematic for health-conscious individuals, and that more regulations are needed to protect the general public from the unseen poisons lurking in the food supply.
Based on a small-scale trial involving 10 families, researchers from University of Washington (UW) School of Public Health and the Seattle Children’s Research Institute found that even when families ate a steady diet of mostly fresh, organic food not stored in plastic containers containing BPA, their exposure levels to both BPA and phthalates, another toxic plastics chemical, were still remarkably high. In fact, compared to families eating a “mainstream” diet, those fed specially-catered organic and local foods had higher-than-normal metabolite concentrations of phthalates and BPA in their urine.
For the study, five of the 10 families were given simple handouts advising them on how to avoid BPA and phthalates when shopping for and preparing food, while the other five families were fed already-prepared meals made from foods that were not stored in plastic, and that were local and organic when available. All participants from both groups had their urine tested for the two chemicals at the beginning of the study and again after five days of undergoing the two protocols.
Much to their surprise, the researchers found that the organic , seemingly BPA-free group experienced doubled BPA levels in their urine at the end of the five-day period, while the handout-only group saw no change in urinary concentrations of the chemical. After going back and testing a range of ingredients to identify why this may have been the case, the researchers discovered that dairy products stored in glass bottles and organic, imported ground coriander had unusually high levels of DEHP, a “gender-bending” phthalate compound that is banned in Europe but still used in the U.S.
“Current information we give families may not be enough to reduce exposures,” explained Dr. Sheela Sathyanarayana, lead author of the study. “It’s difficult to control your exposure to these chemicals, even when you try. We have very little control over what’s in our food , including contaminants. Families can focus on buying fresh fruits and vegetables, foods that are not canned … but it may take new federal regulations to reduce exposures to these chemicals.”
Steer clear of metal soup cans, plastic containers, and thermal paper receipts (Read more)
January 25, 2013 at 6:49 pm (Food and drink, Health and wellness)
Tags: chemicals, Chicken McNugget, food, toxic
U.S. Chicken McNuggets contains Silly Putty Ingredient & Skin Bleach Chemical
What kid doesn’t love McDonald’s Chicken McNuggets? The white meat chunks are tasty and perfect for little mouths and hands. And while most parents are aware that McNuggets aren’t perfectly healthy, they probably don’t know exactly what goes into making them.
CNN has revealed that the fast-food chain makes this popular menu item with the chemical preservative tBHQ, tertiary butylhydroquinone, a petroleum-based product. Mcnuggets also contain dimethylpolysiloxane, “an anti-foaming agent” also used in Silly Putty.
Across the Atlantic in Britain, McNuggets don’t contain these chemicals and they’re less fattening.
McDonald’s says the differences are based on the local tastes: In the United States, McNuggets are coated and then cooked, in the United Kingdom, they are cooked and then coated. As a result, the British McNuggets absorb less oil and have less fat.
Dimethylpolysiloxane is used as a matter of safety to keep the oil from foaming, [Lisa McComb, who handles global media relations for McDonald's,] says. The chemical is a form of silicone also used in cosmetics and Silly Putty. A review of animal studies by The World Health Organization found no adverse health effects associated with dimethylpolysiloxane.
TBHQ is a preservative for vegetable oils and animal fats, limited to .02 percent of the oil in the nugget. One gram (one-thirtieth of an ounce) can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse,” according to “A Consumer’s Dictionary of Food Additives.”
Does this mean that you should keep your kids away from McNuggets altogether?
Marion Nestle, a New York University professor and author of “What to Eat,” told CNN that the tertiary butylhydroquinone and dimethylpolysiloxane in the McNuggets probably pose no health risks. But she added that as a general rule parents shouldn’t feed their children foods with an ingredients you can’t pronounce.
Try pronouncing dimethylpolysiloxane…it’s not easy.
Do you like McNuggets? Do you feed them to your kids? Does it even surprise you that McNuggets contain a chemical that’s also used in “Silly Putty”?
Courtesy of sfgate.com
TBHQ-Tertiary Butylhydroquinone is an organic compound derived from hydroquinone, a known irritant used primarily as a SKIN BLEACH/WHITENING!!!!!!! PURE DISGUST!!!
October 13, 2012 at 11:49 am (Health and wellness, News and politics)
Tags: caffeine, coffee, food, health
October 13, 2012
New clinical research confirms why office work and coffee go so closely hand in hand. The new study published in the journal BMC Research Notes found that drinking coffee reduces the development of pain during computer work. [i]
Study participants who had consumed coffee (1/2-1 cup) on average 1 hour and 18 minutes before performing a simulated computer office-work task found to provoke pain in the neck, shoulders, forearms and wrists, were found to have “attenuated pain development compared with the subjects who had abstained from coffee intake.”
While the researchers attributed the observed effect to the caffeine content in coffee, we believe there is more going on here…
We don’t, of course, delude ourselves into believing that caffeine isn’t an important part of the equation. Caffeine has potent analgesic properties, but may not work as well when separated from the complex (and delightful!) chemistries contained within the fermented and roasted coffee bean.
Coffee also has unique nerve-supporting properties. It contains a compound called trigonelline which promotes neurite outgrowth in neurons.[iv] A neurite is any projection from the cell body of a neuron, such as axons and dendrites. Trignonelline’s extension of these projections may compensate or rescue damaged neuronal networks, and explain why coffee has a truly therapeutic effect on brain health, and cognition-dependent tasks, e.g. computer work.
Coffee also has powerful antioxidant properties and genoprotective properties. This is important, as stress and environmental stressors, e.g. chemicals, may cause increased oxidative stress and even DNA damage, and this will translate into improved neurological health.
For additional research on coffee’s health benefits, view our Coffee Research page which contains study abstracts on over 50 health conditions that may benefit from the responsible consumption of this herb.
Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of GreenMedInfo or its staff.
September 10, 2012 at 9:45 pm (Food and drink, Health and wellness, News and politics)
Tags: chemicals, EPA, FDA, food, toxins, USDA
EPA changes rules to allow more toxic cleaning chemicals in mainstream food
September 4, 2012
(NaturalNews) Just in case you’ve forgotten, EPA stands for Environmental Protection Agency. That was sarcasm. You haven’t forgotten. But it appears the EPA has.
Reading alphabet soup can be confusing. The FDA, USDA and EPA all seem to cross over each other when it comes to what happens with food.
Recently, the EPA made a ruling on the use of a chemical that’s used for a variety of products, including sanitizing cleaners for facilities of food industry providers and restaurants. The chemical will show up in processed foods.
Government safety agencies safeguard industry profits, not health and safety
An August 22, 2012 Courthouse News edition contained a short article entitled “More Ammonia Now Allowed in Processed Food.” It was a reference to the EPA’s latest revision for limits using Didecyl Dimethyl Ammonium in the carbonate or bicarbonate form (DDACB). Focus on ammonia.
The former limit of 240 ppm (parts per million) was raised to 400 ppm. A petition to raise the allowed limit was issued to the EPA by a principle provider of the chemical, Lonza, according to the Courthouse News press release.
The reason for limiting DDACB is residual amounts of highly toxic ammonia used in food facilities are carried by the foods and consumed. (Read Full Article)
September 4, 2012 at 10:15 pm (Food and drink)
Tags: food, fruits, storage, vegetables