Food Archives - Page 13 of 14 - New Age Gathering

Soy June 10, 2013February 27, 2015

ALL ABOUT SOY

The info on Soy is misleading. This short article will list some warnings on Soy. The internet is loaded with information warning of the harmful effects of Soy when used improperly. Robert Cohen, the notmilk.com man, recommends organically grown soy. My opinion is that the bad effects of Soy are due to the adulteration of the natural food for commercialization. Because the human race has weakened itself on denatured junk food for several generations, we are genetically predisposed to trouble from foods that can shift the chemical balance too far in one direction. We are not healthy enough to tolerate this effect and so certain foods affect us, based upon our individual weaknesses. Soy is one of those type of foods since it contains large […] Read More

GMO Coverup April 6, 2013February 26, 2015

2013: Argentina’s Bad Seeds

link to Video http://aje.me/YqEvHs The country’s soya industry is booming, but what is the impact on Argentinians and their land? People and Power Last Modified: 14 Mar 2013 12:54 Filmmakers: Glenn Ellis and Guido BilbaoFor much of the past decade Argentina has seen a commodities-driven export boom, built largely on genetically-modified soy bean crops and the aggressive use of pesticides.Argentina’s leaders say it has turned the country’s economy around, while others say the consequences are a dramatic surge in cancer rates, birth defects and land theft.People & Power investigates if Argentina’s booming soy industry is a disaster in the making. Filmmaker’s view: Bad seeds By Glenn Ellis As I flew in to Buenos Aires to make this film, all the talk was of President Cristina Kirchner’s latest gambit. […] Read More

Processed Foods March 10, 2013August 12, 2015

Dirty Secrets of the Food Processing Industry

By Sally Fallon This presentation was given at the annual conference of Consumer Health of Canada, March, 2002. Mankind has always processed his food; food processing is an activity that is uniquely human. One type of food processing is cooking. Traditional food processing had two functions: to make food more digestible and to preserve food during times of scarcity. This type of processing resulted in traditional foods like sausage and the old-fashioned meat puddings and haggis. It includes sourdough bread, fermented grain products, cheese and other fermented milk products, pickles, sauerkraut, and beverages–everything from wine and spirits to lacto-fermented soft drinks. In the past, processing was carried out by farmers and artisans such as bread makers, cheese makers, distillers, millers and so forth. This type […] Read More

Food March 10, 2013May 24, 2015

Very Interesting Food Fact

These foods are best & more powerful when eaten raw. A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye… and YES, science now shows carrots greatly enhance blood flow to and function of the eyes. A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food. Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food. A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even […] Read More

Meat March 10, 2013May 3, 2015

Updates in Pink Slime Yum Yum

It makes a person sick to think about all the crap they put in food now a days. We used to laugh about whats in a hot-dog. Back in the day there where some parts that could not be used for human consumption. But Times have changed! Here is the latest on this fun substance: One Year Later, The Makers of ‘Pink Slime’ Are Hanging On, and Fighting Back – TIME http://news.google.com TIMEOne Year Later, The Makers of ‘Pink Slime’ Are Hanging On, and Fighting BackTIMEThe “pink slime” coverage also completely changed ground beef in the U.S. According to industry officials, LFTB is now in an estimated 5% of our beef, down from 70% a … Pink Slime Makers Are Feeding Diane Sawyer a Big, Fat Lawsuit http://gizmodo.com3/4/13 By now, you’ve […] Read More

Meat March 10, 2013May 4, 2015

What’s (in) Your Beef?

In an article entitled: Safety of Beef Processing Method Is Questioned, the New York Times Online closed off 2009 with a stunning expose © of a particularly disgusting and deadly ingredient in the American food supply. Before I go any further, I want to make it clear that, as far as I”m concerned, there is not a single part of an animal”s body, or a product that comes from an animal”s body, that is appropriate for human consumption, whether or not the body parts in question are contaminated with pathogens. Using animals for our pleasure is wrong, and that remains true whether or not it is also physically harmful to us. Having said that, I believe this story shines a light on some little-known facts […] Read More

Processed Foods March 10, 2013January 11, 2015

Why McDonald’s Fries Taste So Good

By Eric Schlosser Excerpt From Eric Schlosser”s new book ”Fast Food Nation” (Houghton-Mifflin, 2001) From The Atlantic Monthly THE french fry was “almost sacrosanct for me,” Ray Kroc, one of the founders of McDonald”s, wrote in his autobiography, “its preparation a ritual to be followed religiously.” During the chain”s early years french fries were made from scratch every day. Russet Burbank potatoes were peeled, cut into shoestrings, and fried in McDonald”s kitchens. As the chain expanded nationwide, in the mid-1960s, it sought to cut labor costs, reduce the number of suppliers, and ensure that its fries tasted the same at every restaurant. McDonald”s began switching to frozen french fries in 1966 — and few customers noticed the difference. Nevertheless, the change had a profound effect […] Read More

Diary March 10, 2013April 13, 2015

Why Butter Is Better

by Sally Fallon and Mary G. Enig, PhD http://www.westonaprice.org/foodfeatures/butter.html When the fabricated food folks and apologists for the corporate farm realized that they couldn”t block America”s growing interest in diet and nutrition, a movement that would ultimately put an end to America”s biggest and most monopolistic industries, they infiltrated the movement and put a few sinister twists on information going out to the public. Item number one in the disinformation campaign was the assertion that naturally saturated fats from animal sources are the root cause of the current heart disease and cancer plague. Butter bore the brunt of the attack, and was accused of terrible crimes. The Diet Dictocrats told us that it was better to switch to polyunsaturated margarine and most Americans did. Butter […] Read More

Diet March 10, 2013April 30, 2015

The Original Diet

The last 80 to 100 years have ushered in a drastically different style of eating in comparison to the diets of our grandparents, and their grandparents before them. No longer are our food sources home and community-based. We have become global eaters, consumers of mass-marketed, highly refined and processed “foods.” An examination of the diets of our ancestors offers a myriad of clues and possibilities to help us find our way back to healthy eating. It is noteworthy that traditional diets that have evolved independently in different parts of the world have a common nutritionally-sound basis. Biologically, humans are omnivores, “eaters of everything.” Compared to the modern Western diet, the diets of our ancestors included far more fiber, less saturated beef fat and no hydrogenated […] Read More