Tag: food

Artificial Sweetener Posted on

Splenda

by author Sandra Tonn, RHN With increasing awareness about the dangers of chemical sugar substitutes such as aspartame, consumers are searching for a replacement.What about Splenda???? they ask me, hoping to receive some assurance from a nutritionist that they can enjoy their sweets without calories or adverse health effects. They eagerly insist, Its made from sugar, so its natural,??? and wait for permission to indulge.Just Add ChlorineI wondered how an artificial sweetener could be natural and decided to investigate. The patented multi-step process starts with cane sugar. Three hydrogen-oxygen groups on the sugar molecule (sucrose) are replaced with three chlorine atoms, resulting in an artificial compound that is approximately 600 times sweeter than sugar. This compound, which was named sucralose, is chemically stable and, therefore, […] Read More

Food Posted on

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

Processed Foods Posted on

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

Diet Posted on

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

Nanotechnology Posted on

Nanotechnology the new threat to food

Reprinted from “Clean Food Organic“. Following on from genetic engineering, nanotechnology represents the latest high technology attempt to infiltrate our food supply. Senior scientists have warned that nanotechnology, the manipulation of matter at the scale of atoms and molecules, introduces serious new risks to human and environmental health. Yet in the absence of public debate, or oversight from regulators, unlabelled foods manufactured using nanotechnology have begun to appear on our supermarket shelves. Around the world there is an increase in interest in our food, health and environment. Where are products produced, how, why, by whom, how far have they travelled, how long have they been stored etc. The organic and local food movements have emerged as an intuitive and practical response to the increasing use […] Read More

Organic Posted on

Better than Organic 2

a Conversation with Agricola by Michael Astera Part II: (Bad) Science and the (Hopeful) Future Agricola: Let’s get back to “Why Organic isn’t Really Working and How it Can.” Q. Absolutely. And after that background I think I have a pretty good idea of how it can. It has something to do with minerals, doesn’t it? (Laughing) Agricola: You got it. It has a lot to do with minerals and it has a lot to do with pulling all the different pieces together. Right now we have a lot of different viewpoints, a lot of different pieces of information, and, unfortunately, a lot of different “sects” in agriculture and gardening, all of them seemingly determined to prove that they’re right and everybody else is wrong. […] Read More

Acid / Alkaline Posted on

Alkaline Foods Chart

ATTENTION: It is important you do an alkaline diet the correct way. Eating the correct foods is one part, but there is more to it than just that. Food Category Food – Rating + Breads Corn Tortillas   x         Breads Rye bread     x       Breads Sourdough bread   x         Breads White biscuit     x       Breads White bread   x         Breads Whole-grain bread     x       Breads Whole-meal bread     x       Condiments Ketchup   x         Condiments Mayonnaise   x         Condiments Miso   x         Condiments Mustard   x […] Read More