The FDA Stands Behind Apple Juice, Should You?

by: continuum wellness - September 18th, 2011   Filed under: FDA, food, nutrition, wellness Add Comment

A recent Dr. Oz show, involved testing apple juice for arsenic.  Apple juice is a popular beverage and at least 60% of it is imported from China.  The standards for arsenic in foods and governmental regulations vary among countries.  What the show attempted to show is that the apple juice may have higher than acceptable amounts of arsenic than allowed by the FDA.  The FDA has issued a statement stating that apple juice is safe to drink (here).

China has been engaged in controversy in numerous instances, from unacceptable amounts of lead in children toys, to recycling waste oil as cooking oil, and even adulterating toothpaste.  Perhaps the FDA is well-meaning.  But chances are they are understaffed and this issue may not have received necessary attention.  Food safety is an important issue to often glossed over, with the “trust us, we are the experts” line.

This issue also highlights the importance of buying local.

Here is information on the apple juice testing (here).

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Salmonella Outbreak, Got Ground Turkey?

by: continuum wellness - August 2nd, 2011   Filed under: food Add Comment

Another salmonella outbreak has reared its head.

A total of 77 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 26 states between March 1 and August 1, 2011. The number of ill persons identified in each state is as follows:AL (1), AZ (2), CA (6), GA (1), IA (1), IL (7), IN (1), KY (2), LA (1), MA (1), MI (10), MN (1), MO (2), MS (1), NC (1), NE (2), NV (1), NY (2), OH (10), OK (1), OR (1), PA (5), SD (3), TN (2), TX (9), and WI (3).

The U.S. Department of Agriculture’s Food Safety and Inspection Service has not called for a product recall yet, saying there’s not enough data. Instead, the agency issued an alert and urged consumers to fully cook and properly prepare their meat.

This marks the second time in recent months that turkey has been tied to a salmonella contamination. In April, 12 people became sick in an outbreak that resulted in the recall of nearly 55,000 pounds of Jennie-O turkey burgers.

What are the symptoms?

Symptoms of salmonellosis include diarrhea, fever, and abdominal cramps. They develop 12 to 72 hours after infection, and the illness usually lasts 4 to 7 days. Most people recover without treatment. But diarrhea and dehydration may be so severe that it is necessary to go to the hospital.  Older adults, infants, and those who have impaired immune systems are at highest risk.

Homeopathy for Salmonella

The symptoms of “salmonella” can be addressed with appropriate homeopathic remedies.  It is extremely helpful to know how to use the remedies for first aid.  What if you do not have health insurance?  Consider also that our society has become inundated with drugs; and the bacteria and viruses have fought back.  See here on the drug resistant strain of gonorrhea.

The indicated remedy can be taken on the way to the emergency room, if need be.  The current strain of salmonella is a drug resistant strain.  Homeopathic medicine has successfully been used in epidemics. Healing is our birthright.

Inform yourself and heal your life.

 

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Raw, Vegan/Vegatarian Eating – Easy Nutmeat Recipe

by: continuum wellness - August 2nd, 2011   Filed under: food, healthy body, healthy eating, recipes, wellness Add Comment

Here is a recipe for a quick to make, tasty spread. It is vegan/vegetarian, high in protein and minerals, quick to make and ideal for a lunch meal or as part of the dinner meal. The nut source for this recipe is walnuts, and here is an article on the healing power of walnuts.

Nutmeat

  • 2 cups walnuts
  • 1 cup sun dried tomatoes, soaked 4 hours
  • 1 clove garlic, minced
  • 2 tablespoons (to taste) of shoyu (tamari)
  • 1/4 cup of olive oil

This recipe can be prepared in a blender or food processor.  If using a blender chop the walnuts finely prior to adding to the blender and add the liquid ingredients first.  Blend.  If necessary add a small amount of water to reach the desired consistency.  If using a food processor place all of the ingredients into the food processor and blend until thoroughly combined and is your desired consistency.

Can be used as a sandwich spread or with a grain (such as brown rice) a salad and a veggie for a complete meal.  Enjoy

 

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Research: Black Rice Full of Healthy Nutrients

by: continuum wellness - August 29th, 2010   Filed under: diet, food, healthy eating, nutrition, wellness Add Comment

Rice is the worlds most popular food. Just when everyone is getting used to brown rice, ancient black rice is making a strong debut. New research is showing the outstanding benefits of black rice. Once only available to emperors. That holds true no more, we can all have some thanks to free marked economics. Black rice costs a bit more, but a little goes a long way.  If you’re wondering where and how to obtain the health benefits of fruits like blueberry in the dead of winter (if you prefer to eat seasonal food)… pull out your stash of black rice.  According to new research just a spoonful of black rice bran (10 cooked spoonfuls) is more nutrition dense than blueberries with less sugar and more fiber.

If you want to purchase black rice, the health benefits are in the whole grain  version.  Prices can vary widely, find a good product at a price that works with your budget.
Here is information on how to cook black rice (click here).

Black rice rivals pricey blueberries as source of healthful antioxidants

BOSTON, Aug. 26, 2010 — Health conscious consumers who hesitate at the price of fresh blueberries and blackberries, fruits renowned for high levels of healthful antioxidants, now have an economical alternative, scientists reported here today at the 240th National Meeting of the American Chemical Society (ACS). It is black rice, one variety of which got the moniker “Forbidden Rice” in ancient China because nobles commandeered every grain for themselves and forbade the common people from eating it.

“Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La., who reported on the research. “If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health promoting antioxidants.”

Like fruits, “black rice” is rich in anthocyanin antioxidants, substances that show promise for fighting heart disease, cancer, and other diseases. Food manufacturers could potentially use black rice bran or the bran extracts to boost the health value of breakfast cereals, beverages, cakes, cookies, and other foods, Xu and colleagues suggested.

Brown rice is the most widely produced rice variety worldwide. Rice millers remove only the outer husks, or “chaff,” from each rice grain to produce brown rice. If they process the rice further, removing the underlying nutrient rich “bran,” it becomes white rice. Xu noted that many consumers have heard that brown rice is more nutritious than white rice. The reason is that the bran of brown rice contains higher levels of gamma-tocotrienol, one of the vitamin E compounds, and gamma-oryzanol antioxidants, which are lipid-soluble antioxidants. Numerous studies showed that these antioxidants can reduce blood levels of low-density lipoprotein cholesterol (LDL) — so called “bad” cholesterol — and may help fight heart disease. Xu and colleagues analyzed samples of black rice bran from rice grown in the southern United States. In addition, the lipid soluble antioxidants they found in black rice bran possess higher level of anthocyanins antioxidants, which are water-soluble antioxidants. Thus, black rice bran may be even healthier than brown rice bran, suggested Dr. Xu.

The scientists also showed that pigments in black rice bran extracts can produce a variety of different colors, ranging from pink to black, and may provide a healthier alternative to artificial food colorants that manufacturers now add to some foods and beverages. Several studies have linked some artificial colorants to cancer, behavioral problems in children, and other health problems.

Black rice is used mainly in Asia for food decoration, noodles, sushi, and pudding. Dr. Xu said that farmers are interested in growing black rice in Louisiana and that he would like to see people in the country embrace its use.

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The American Chemical Society is a non-profit organization chartered by the U.S. Congress. With more than 161,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
Photo credit: Pattaya Daily News

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Recipe: Vegan Cornbread

by: continuum wellness - April 16th, 2010   Filed under: food, healthy eating, nutrition, recipes Add Comment

First I want to give credit to the source of my recipe here:
(Cathie’s Southern-Style Cornbread) . I’ve made a couple of changes and highly recommend this recipe for a quick, tasty cornbread. Give it a try.

Vegan Cornbread
1 cup cornmeal
1 cup whole wheat pastry flour
1/2 to 3/4 cup sugar ( I used 1/2 cup sugar)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon EnerG Egg Replacer Powder (don’t premix per package instructions)
1 1/2 cups “buttermilk” (add one tablespoon of vinegar to a measuring cup and fill the rest of the way with soymilk) I used vanilla soymilk.
1/3 cup oil ( I used organic olive oil)
1/4 cup very warm water

Directions:

1) Preheat oven to 400 degrees F. Place skillet into the oven to heat up.

2) Coat the baking pan with Spectrum vegetable shortening. Use wax paper scoop up the shortening and coat the baking pan. Set aside.

3) Sift together all dry ingredients.

4) Pour the oil, 1 cup of the “buttermilk”, and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening agents should really be working), if not add the other 1/2 cup of “buttermilk”. I used all of the “buttermilk”

5) After stirring, note: don’t over beat the batter, pour the batter into the skillet.

6)Bake for 25-35 minutes or until a inserted toothpick comes clean.

7) Let cool for a few minutes and then carefully flip the cornbread onto a plate.

Serves: 8 Pieces
Preparation time: From start to finish about 45 minutes
Enjoy!

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Choose Whole Grains to Boost Your Health

by: continuum wellness - March 18th, 2010   Filed under: adolescents, breakfast, children, diabetes, diet, family, food, health benefits of food, healthy eating, nutrition, self-care Add Comment

What’s for breakfast? The selection is huge. The menu can include such items as waffles, pancakes, omelets, bagels, fruit bars, power bars, protein shakes, a piece of fruit, sausages, or cold cereal. With all this to choose from, which items will best fuel the brain of your growing child or an aging adult? You guessed it. Whole grains.

Whole Grains
Whole grains are the nutritious foods that have sustained humanity since ancient times. Whole grains offer variety to the diet and provide healthy bulk (fiber) allowing you to feel full and satisfied. Whole grains do not include refined cereals. Nope. They may be tasty but the nutritional value of two simply do not compare. Whole grains help the body to stay in balance warding off diabetes and heart problems.

Whole grains:
brown rice
buckwheat
bulgur (cracked wheat)
oatmeal
popcorn

Ready-to-eat breakfast cereals:
whole wheat cereal flakes
muesli

whole grain barley
whole grain cornmeal
whole rye
whole wheat bread
whole wheat crackers
whole wheat pasta
whole wheat sandwich buns and rolls
whole wheat tortillas
wild rice

Less common whole grains:
amaranth
millet
quinoa
sorghum
triticale

Refined grains:
cornbread*
corn tortillas*
couscous*
crackers*
flour tortillas*
grits
noodles*

Pasta*
spaghetti
macaroni

pitas*
pretzels

Ready-to-eat breakfast cereals
corn flakes

white bread
white sandwich buns and rolls
white rice.
*Most of these products are made from refined grains. Some are made from whole grains. Check the ingredient list for the words “whole grain” or “whole wheat” to decide if they are made from a whole grain. Some foods are made from a mixture of whole and refined grains.

Some grain products contain significant amounts of bran. Bran provides fiber, which is important for health. However, products with added bran or bran alone (e.g., oat bran) are not necessarily whole grain products.

Add the Power of Whole Grains to Your Diet
According to a recent study teens and young adults were at risk for developing health problems because of the low daily amount of whole grain consumption.

One of the easiest ways to put whole grains in your diet, is to shop for them so you can cook up whole grains to eat for breakfast and/or dinner. It will save you money, time and your health.

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Tofu Recipe: Sesame Peanut Crusted Tofu

by: continuum wellness - March 17th, 2010   Filed under: diet, food, healthy eating, recipes, soy Add Comment

This recipe looked so yummy, I wanted to share it here. If you have tried tofu and didn’t care for it, hang in there. Tofu itself is bland. With the help of flavorful recipes you’ll be on your way to incorporating tofu into your diet.

For all of the details, go here. Here is the recipe below.

Sesame Peanut Crusted Tofu
vegan, serves two

Ingredients:
2 cups diced tofu, extra firm
3 Tbsp creamy peanut butter
1/4 cup white sesame seeds
3 Tbsp peanut or olive oil
1 lime, juiced
3 Tbsp soy sauce
2 Tbsp water
2 Tbsp agave syrup
1 tsp red pepper flakes (or cayenne)
2 Tbsp fresh ginger, chopped
3 garlic cloves, grated or chopped
garnish: chopped cilantro and fresh chopped ginger/garlic

Instructions:

In a soup or saute pan:
Add oil, garlic, ginger, peanut butter, agave syrup, lime juice and a pinch of sesame seeds.
Saute on medium-high heat for a minute.

Tofu:
Chop into cubes or thin slices and marinate in 3-4 tbsp soy sauce soy sauce and 2 Tbsp water for five minutes (while you do the first saute above).

Add tofu to pan with the peanut mixture.
Stir/toss well over high heat for a minute to coat tofu.
Turn heat to medium.
Cover pan and allow steam and heat to cook tofu for a few minutes.
Constantly move covered pan around, to preventing burning.

Uncover pan and check for doneness of tofu. It should be fluffy from the steam and cooked through.
If the mixture looks dry, add a Tbsp of water and a tsp of soy sauce and re-cover to steam.

Once the tofu looks fluffy with a few browned edges, turn heat to medium-low.
Sprinkle in red pepper flakes and toss tofu a few times-gently.

Pour in sesame seeds. Allow the seeds to stick to tofu.
Add more or less if necessary to coat about 1/2 of the total surface area of the tofu.

Saute sesame crusted tofu for a few minutes- uncovered.
Sesame seeds should be crusted and lightly toasted.

Serve over a bed of fresh chopped cabbage or on a bed of steamed veggies and brown rice.

Garnish with garlic/ginger/cilantro.

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Enhanced meat harmful to kidney disease patients

by: continuum wellness - July 25th, 2009   Filed under: diabetes, diet, drugs, food, Health, healthy eating, meat, nutrition, Western diet Add Comment

The term “fresh” meat should be defined. The public doesn’t really know when the animal was killed, how long the meat has been in transit, etc. The following research article states that meat may contain additives which are not on the label. The article warns these products may be harmful to someone suffering from kidney disease, but what if they also contribute to kidney disease? Read on…
Fresh meats often contain additives harmful to kidney disease patients
Phosphorous and potassium ingredients not listed on food labels

Uncooked meat products enhanced with food additives may contain high levels of phosphorous and potassium that are not discernible from inspection of food labels, according to a study appearing in an upcoming issue of the Clinical Journal of the American Society Nephrology (CJASN). This can make it difficult for people to limit dietary phosphorous and potassium that at high levels are harmful to kidney disease patients.

Kidney disease patients on dialysis must watch their intake of dietary phosphate so that their blood phosphate levels do not rise. This is important because high blood phosphate levels may cause premature death in dialysis patients. Kidney disease patients also must limit their intake of potassium, because high blood potassium levels can cause sudden death.

One growing source of dietary phosphorous and potassium is through “enhanced” fresh meat and poultry products. These foods are injected with a solution of water with sodium and potassium salts (particularly phosphates) as well as antioxidants and flavorings. While ingesting phosphates and potassium can be dangerous for dialysis patients, there is no requirement that these ingredients be included in nutrition labels. There also have been no studies on the levels of phosphates and potassium contained in fresh meat and poultry products that have been “enhanced.”

Richard Sherman, MD, and Ojas Mehta, DO (University of Medicine and Dentistry of New Jersey, Robert Wood Johnson Medical School), examined the potassium and phosphate content in a variety of “enhanced” and additive-free meat and poultry products available in local supermarkets. They found that products that were labeled as “enhanced” had an average phosphate concentration that was 28% higher than additive-free products, with some products almost 100% higher. Potassium content was variable. Additive-free products all contained < 387 mg of potassium per 100 gm of protein while 5 of the 25 products with additives that were studied contained at least 692 mg of potassium per 100 gm of protein (maximum 930 mg/100 gm). Most foods with phosphate and potassium additives reported the additives on the labeling; however, 8 of the 25 “enhanced” products included in the study did not list the additives.

“The burden imposed on those seeking to limit dietary phosphorus and potassium could be ameliorated by more complete food labeling by manufacturers,” the authors wrote.

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The study was funded by grants from Genzyme, Inc. and Dialysis Clinics, Inc. The authors reported no other financial disclosures.

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The Power of Food Choices

by: continuum wellness - July 13th, 2009   Filed under: diabetes, diet, environment, food, Health, health care, healthy eating, meat, nutrition Add Comment

Food Inc. is a documentary of what is becoming its own genre, that of simply awakening the American public to the politics, economics, environmental and of course health implications of food. Similar movies also worth viewing include “King Corn“, and Super Size Me. Another independent movie, The Corporation, uses the DSM classification of sociopath as a way to make sense of the way huge corporate conglomerates operate. Insensitive, selfish and even brute behavior is the path some of these big businesses take and that is dangerous enough, but when they feed our nation it is not a small leap to see why “food” is about shelf life and profits vs. nutrition and well-being.

Is there an ever growing hubris in the world of agribusiness? The, “we are the experts, just trust us” is not sufficient, as the decisions made have far reaching effects. We, the public, the consumer need to assume a relationship with our food, beyond just buying it and eating it.

Whether you are a vegan, omnivore, meat-eater or any mix there of, food as we all know is essential to life. Food, Inc. discusses how we, the public and even the government have seemingly lost control of how our food comes to market. A few scenes display (not too graphically) what happens with the animals and the lack of care they receive in some cases. But please don’t let that stop you from seeing this movie! The old adage that “truth is stranger than fiction”, may come to mind during the watching of this flick.

Again, one of the key truths this movie highlights is the importance of food. We cannot underestimate the impact of food safety. Simply good, healthy food is essential to health. Our health as individuals, the planet, the animals, water, etc. depend on us caring about the earth’s resources. The diabetes epidemic can be reversed, our hearts can be healthier, public health can improve. When we understand that we have always had the power and simply start to make choices that take into account our generation and generations to come, improvement will come.

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The True Journey from the Farm to You: A Review of Food, Inc.

by: continuum wellness - July 9th, 2009   Filed under: African American, causes of allergies, FDA, food, Health, healthy eating Add Comment

Food Inc: Michael Pollan and Friends Reveal the Food Industry’s Darkest Secrets

The new film Food Inc. is a shocking look at the health, human rights and the environmental nightmare that lands on our plate each meal.

It turns out that figuring out the most simple thing — like what’s on your dinner plate, and where it came from — is actually a pretty subversive act.

That’s what director Robert Kenner found out while spending six years putting together the amazing new documentary, Food Inc., which features prominent food writers Michael Pollan (The Omnivore’s Dilemma) and Eric Schlosser (Fast Food Nation).

Warning: Food Inc. is not for the faint of heart. While its focus is not on the gory images of slaughterhouse floors and filthy feedlots, what it does show about the journey of our food from “farm” to plate is not pretty.

The story’s main narrative chronicles the consolidation of our vast food industry into the hands of a few powerful corporations that have worked to limit the public’s understanding of where its food comes from, what’s in it and how safe it may be.

But it’s also a larger story about the people that have gotten in the way of the stampeding corporate herd — like farmer Joel Salatin (also profiled in Pollan’s Omnivore’s Dilemma), who has bravely bucked the trend to go corporate.

Read the rest of the interview here

People think if they can’t do it all the time they don’t have to do anything. Change one meal. But then we have to stop subsidizing food that is making us sick, we have to change the national school-lunch program. If we supported local farms and got that to the school systems and spent a dollar there, we’d save a a fortune in medicine and train kids to eat right, and we’d have better communities.

To see Food Inc., find a theater near you.

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