FYI: Eat Organic Green Beans

Why You Should Never Eat Nonorganic Green Beans
Photograph By Thinkstock


Sometimes organic just isn’t available. So is it safe to go the nonorganic route if there’s no other feasible option? While organic is always best if you’re trying to protect your family from chemicals linked to breast cancer, non-Hodgkin’s lymphoma, ADHD, thyroid problems, and other ills, Consumer Reports recently released a super-handy report that helps you figure out which veggies are riskier choices than others whenever you’re in a position where organic isn’t an option.

For instance, researchers found nonorganic green beans to be among the riskiest produce picks you could eat.

In the report, veteran researcher Charles Benbrook, PhD, a collaborator on the Consumer Reports report and leader of the Center for Sustaining Agriculture and Natural Resources at Washington State University, had this to say: “Acephate, and its breakdown product methamidophos, on green beans was the No. 1 risk driver in 2013. That use accounted for around one-half of total risk across all pesticides and food.”

Because of this, green beans fall into the report’s “very high risk” category. And the thing about green beans is that they are consistently contaminated with toxic pesticides. Looking at the measure of both the amount of pesticide residues found on the beans and the chemicals’ toxicity, green beans have landed on the very-high-risk category nearly every year since testing began in 1992.

The Consumer Reports’ From Crop to Table Pesticide Use in Produce explains that the organophosphate chemical acephate is among the most concerning chemicals showing up on green beans, despite the fact that the Environmental Protection Agency canceled its use in 2009. (Organophosphate bug-killing chemicals are associated with brain damage in people. That makes sense, since they are designed to scramble a pest’s nervous system.)

The Environmental Working Group recently also came out with its list of pesticide-laden produce, calling it the 2015 Dirty Dozen list.

To add to this body of research, Consumer Reports‘ report on green beans andother high-risk produce (in terms of pesticides)—including peaches, tangerines, plums (from Chile, but not America), apples (from America, but not New Zealand), green beans, bell peppers, hot peppers, and sweet potatoes—makes it easier for you to make smarter choices while shopping for produce. (Be empowered by this knowledge; don’t shy away from eating produce, since eating more veggies has consistently been shown to help you live longer.)

Anti-Parasitic Foods


Food: Buy Direct!

Should You Be Able to Buy Food Directly From Farmers? The Government Doesn’t Think So

David E. Gumpert, Guest

FOODS_FARMERS-MARTThis would seem to embody the USDA’s advisory, “Know your farmer, know your food,” right? Not exactly.

For the USDA and its sister food regulator, the FDA, there’s a problem: many of the farmers are distributing the food via private contracts like herd shares and leasing arrangements, which fall outside the regulatory system of state and local retail licenses and inspections that govern public food sales.

In response, federal and state regulators are seeking legal sanctions against farmers in Maine, Pennsylvania, Wisconsin, Minnesota, and California, among others. These sanctions include injunctions, fines, and even prison sentences. Food sold by unlicensed and uninspected farmers is potentially dangerous say the regulators, since it can carry pathogens like salmonella, campylobacter, and E.coli O157:H7, leading to mild or even serious illness.

Most recently, Wisconsin’s attorney general appointed a special prosecutor to file criminal misdemeanor charges against an Amish farmer for alleged failure to have retail and dairy licenses, and the proceedings turned into a high-profile jury trial in late May that highlighted the depth of conflict: following five days of intense proceedings, the 12-person jury acquitted the farmer, Vernon Hershberger, on all the licensing charges, while convicting him of violating a 2010 holding order on his food, which he had publicly admitted.

Why are hard-working normally law-abiding farmers aligning with urban and suburban consumers to flaunt well-established food safety regulations and statutes? Why are parents, who want only the best for their children, seeking out food that regulators say could be dangerous? And, why are regulators and prosecutors feeling so threatened by this trend?  (Read Full Article)

Anti-inflammatory Foods





FYI: Storing Fruits & Veges


Benefits of Beets


10 Foods You Didnt Know You Could Grill

10 Foods You Didnt Know You Could Grill

June 21, 2012

Summertime aka Grilling Season has arrived, and all around the country the smell of barbequed food wafts through neighborhoods as Americans take their kitchens into the Great Outdoors.

Many Americans that are concerned about their health are cutting back on processed meats like hot dogs and heavy red meats like hamburgers — traditional grilling superstars. However, that empty spot on your grill won’t go to waste; there are all types of foods that you can grill which you might not have even thought of yet!

If you don’t have a big backyard grill, you can use a heavy grilling pan or even a George Foreman grill to achieve similar results.

At your next barbeque, give the following items a try and impress guests with your unique grilling perspective:

1. Lettuce — Pick Romaine lettuce for this grilled salad and match it with salt, pepper and fresh slices of Parmesan cheese. Remove the leafy outer layers of the lettuce to reveal the heart of Romaine and slice lengthwise in half. Dust with salt, pepper and brush with olive oil. Place on the grill for two to three minutes, turning once (you may lose a few leaves). Serve with fresh Parmesan and garlic dressing, and enjoy your savory salad!

2. Stone Fruit — Peaches, plums, nectarines and apricots turn juicy when grilled and take on a delicious smoky crust that pairs well with fresh Greek yogurt for an easy summer dessert. Cut your fruits in half, remove pits and brush each side with olive oil. Grill cut side down for two to four minutes or until tender.

3. Avocado — Creamy and delicious, grilled avocado goes great with fresh tomato salsa. Simply cut an avocado in half and remove the pit. Brush lightly with a combination of olive oil and lime juice, and cook flesh-side down for five to seven minutes on a hot grill.

4. Oysters — Select the freshest oysters you can find and toss them onto the hot grill, no shucking necessary. When the oysters are done cooking, they’ll pop open to let you know. Serve with fresh lemon, butter and a touch of wasabi, and enjoy immediately.

6. Cake — Make it easy on yourself and use pre-made cake. Heavier desserts like pound cake grill best; just slice into one-inch pieces and add to a warm grill for four minutes. Serve as shortcake with warm fruit compote and fresh whipping cream.

7. Tofu — Grill tofu to give it a smoky and savory flavor. Cut firm tofu into one-inch slices, marinate in your favorite sweet & sour teriyaki sauce, and then grill for about five minutes on each side. Serve with a spicy sauce next to a chopped green salad.

8. Pineapple — Cut a fresh pineapple into chunks and grill in whole pieces or on a kabob stick for four to five minutes. For a decadent appetizer, wrap each small chunk with half a slice of nitrite-free bacon before grilling.

9. Pizza — Grilled pizza is fun and easy to make. Start by making your own dough or buying pre-made at the store. Shape the dough into small six-inch round patties and throw onto a warm grill, brushing the tops lightly with olive oil. After two to three minutes, flip the dough and brush the other side with olive oil. Now crown the dough with your favorite pizza toppings and let it cook for a few more minutes. Enjoy your personal grilled pizza!

10. Figs — Brush fresh figs with olive oil and dust with fresh rosemary, then toss onto the grill for three to four minutes for a fantastic dessert or appetizer. Take your grilled figs up a notch by first piping soft goat cheese into the middle before you grill.

Written by Shilo Urban

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Image courtesy of Flickr user mccun934.

Nearly One Third of U.S. Food Supply Depends on Honeybees | Health Freedom Alliance

Nearly One Third of U.S. Food Supply Depends on Honeybees | Health Freedom Alliance.

Nearly One Third of U.S. Food Supply Depends on Honeybees

Submitted by Drew Kaplan on November 30, 2011 – 10:56 am

You may have heard or read about a declining honey bee population and thought: Who cares I don’t like bees. The problem is without bees we would all go hungry very fast. If the honeybees continue to vanish this could lead to a world wide food shortage.


~Health Freedoms

Most people aren’t huge fans of bees, but without them we would go hungry pretty fast. The common honeybee pollinates 130 different crops within the U.S. alone including fruit, vegetables, and tree nuts to name a few. In the November 2011 issue of Food Technologymagazine, published by the Institute of Food Technologists (IFT), Contributing Editor and IFT President Roger Clemens and Contributing Editor Peter Pressman write that nearly one-third of the U.S. food supply requires the common honeybee to survive.

An emerging threat to the global food supply is called honeybee colony collapse disorder. Due to different viruses, bacteria, fungi and parasites, honeybee colonies in different parts of the world are beginning to dissipate. Without honeybee pollination, some crops like almonds, pumpkins, watermelons, and some other melons would disappear completely, (Gallai et al. 2009). In the absence of the honeybee, ingredients like vanilla spice would require manual pollination that takes additional human labor, time and money.

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Film Trailer: Forks Over Knives

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