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!

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.

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.

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.

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.

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.

Read below about the alfalfa sprouts…

FDA News

FOR IMMEDIATE RELEASE
April 26, 2009
The U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) today recommended that consumers not eat raw alfalfa sprouts, including sprout blends containing alfalfa sprouts, until further notice because the product has been linked to Salmonella serotype Saintpaul contamination. Other types of sprouts have not been implicated at this time.

The investigation indicates that the problem may be linked to contamination of seeds for alfalfa sprouts. Because suspect lots of seeds may be sold around the country and may account for a large proportion of the alfalfa seeds currently being used by sprout growers, and cases of illness are spread across multiple states, FDA and CDC are issuing this general advisory.

FDA will work with the alfalfa sprout industry to help identify which seeds and alfalfa sprouts are not connected with this contamination, so that this advisory can be changed as quickly as possible.

CDC, FDA and six State and local authorities have associated this outbreak with eating raw alfalfa sprouts. Michigan, Minnesota, Pennsylvania, South Dakota, Utah, and West Virginia have reported 31 cases of illness with the outbreak strain of Salmonella Saintpaul to CDC. Most of those who became ill reported eating raw alfalfa sprouts. Some reported eating raw sprouts at restaurants; others reported purchasing the raw sprouts at the retail level.

The illnesses began in mid-March. Cases are still being reported, and possible cases are in various stages of laboratory testing, so illnesses may appear in other states. No deaths have been reported. The number of infected people may be higher than currently reported because some illnesses have not yet been confirmed with laboratory testing.

The CDC and FDA recommend at all times that persons at high risk for complications, such as the elderly, young children, and those with compromised immune systems, not eat raw sprouts because of the risk of contamination with Salmonella or other bacteria. Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy individuals infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses, such as meningitis and bone infections.

Initial investigation results trace the contaminated raw alfalfa sprouts to multiple sprout growers in multiple states. This suggests a potential problem with the seeds used, as well as the possible failure of the sprout growers involved to appropriately and consistently follow the FDA Sprout Guidance issued in 1999 http://www.cfsan.fda.gov/~dms/sprougd1.html. The guidance recommends an effective seed disinfection treatment immediately before the start of sprouting (such as treating seed in 20,000 parts per million Calcium hypochlorite solution with agitation for 15 minutes) and regularly testing the water used for every batch of sprouts for Salmonella and E coli O157:H7 contamination.

This outbreak appears to be an extension of an earlier outbreak in 2009. In February and March, an outbreak of Salmonella Saintpaul infections occurred in Nebraska, South Dakota, Iowa, Kansas, and Minnesota. This outbreak was linked to raw alfalfa sprouts, and the outbreak strain was indistinguishable from that of these recently reported cases. A separate outbreak of Listeria monocytogenes infections was also linked to sprouts in 2009. In the 1990s, a number of outbreaks related to sprouts led FDA to issue its guidance. Experience over the past decade has shown that the likelihood of Salmonella in sprouts can be minimized when recommendations from FDA’s Sprout Guidance are followed.

Preventive controls are very important in the growing of all raw sprouts. FDA reminds sprout growers to be vigilant in their food safety practices and strongly encourages sprout growers to follow the Agency’s Sprout Guidance. Additionally, the United Fresh Produce Association has advised all of its members to follow FDA’s guidance on sprouts. FDA appreciates that the produce industry has reinforced this message and reminds retailers that it is prudent to sell sprouts from growers who follow FDA’s recommendations.

For persons who continue to eat sprouts, visit (U.S. Food and Drug Administration, 2002 consumer advisory, available at http://www.cfsan.fda.gov/~lrd/tpsprout.html).

For more information on food safety, visit www.fda.gov .

The need to keep our food supply safe is of paramount importance.  It is absolutely necessary to eat nutritious food.  Take a peek at the list, below.

Finding Nutritious Produce

• Buy local produce
• there are organizations that will deliver organic produce to your home
• join a co-op
• grow your own vegetables when possible
• take a trip to a local farm to purchase fresh from the farm.
• By visiting a local farm you can ask questions and determine the quality of the produce and support the farmer, that’s win-win.

The Dirty Dozen

1. Peach
2. Apple
3. Bell Pepper
4. Celery
5. Nectarine
6. Strawberries
7. Cherries
8. Kale
9. Lettuce
10. Grapes (imported)
11. Carrot
12. Pear

Lower in Pesticides (15)

1. Onion
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mango
6. Asparagus
7. Sweet Peas
8. Kiwi
9. Cabbage
10. Eggplant
11. Papaya
12. Watermelon
13. Broccoli
14. Tomato
15. Sweet Potato

What we eat is what makes up our hair, skin, every cell of the body and influences our very thoughts.  The article is written by a trade group and goes as far to consider HFCS.  It goes as far to say it is a “natural” product.  A total corruption of the concept and meaning of the word natural.  HFCS is a highly refined product.  It is not a naturally occuring substance and it use is implicated as causative in a number of degenerative, chronic health conditions such as diabetes and kidney disease.

This kind of article seriously reduced the credibility of the Nutrition Journal, imho.

Pure fructose frequently confused with high fructose corn syrup

New studies, ongoing misunderstanding can lead to consumer confusion

WASHINGTON, DC – As researchers continue to examine the role of sweeteners in the diet, it’s important that people understand the differences among various ingredients used in scientific studies, according to the Corn Refiners Association (CRA). Interchanging two distinctly different ingredients, such as pure fructose and high fructose corn syrup, creates factually incorrect conclusions and misleads consumers.

Recent studies using pure fructose that purport to show that the body processes high fructose corn syrup differently than other sugars due to fructose content are a classic example of this problem because pure fructose cannot be extrapolated to high fructose corn syrup. The abnormally high levels of pure fructose used in these studies are not found in the human diet.

Fructose consumption at normal human dietary levels and as part of a balanced diet has not been shown to yield such results. Moreover, human fructose intake is nearly always accompanied by the simultaneous and equivalent intake of glucose – a critical and distinguishing factor from pure fructose used in these studies.

Following are some facts about high fructose corn syrup and fructose:

* High fructose corn syrup contains approximately equal ratios of fructose and glucose. Table sugar also contains equal ratios of fructose and glucose. High fructose corn syrup and sugar are equally sweet and both contain four calories per gram.

* Fructose is a natural, simple sugar commonly found in fruits and honey. The absence of glucose makes pure fructose fundamentally different from high fructose corn syrup.

* Common dietary sources of fructose and glucose include fruits, vegetables, nuts and sweeteners (sugar, honey, high fructose corn syrup, fruit juice concentrates and agave nectar).

* There is no meaningful difference in how the body metabolizes table sugar and high fructose corn syrup. Once the combination of glucose and fructose found in high fructose corn syrup and sucrose are absorbed into the blood stream, the two types of sweetener appear to be metabolized similarly using well-characterized metabolic pathways.

* High fructose corn syrup meets the U.S. Food and Drug Administration’s requirements for use of the term “natural.” It is made from corn, a natural grain product and contains no artificial or synthetic ingredients or color additives.

The American Medical Association in June 2008 helped put to rest a common misunderstanding about high fructose corn syrup and obesity, stating that “high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners.” Even former critics of high fructose corn syrup dispelled long-held myths and distanced themselves from earlier speculation about the sweetener’s link to obesity in a comprehensive scientific review published in a recent supplement of the American Journal of Clinical Nutrition (2008 Vol. 88).

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Learn more about the latest research and facts about sweeteners, including high fructose corn syrup, by visiting www.SweetSurprise.com.

Editor’s Note: Interviews available with health and industry experts available.

CRA is the national trade association representing the corn refining (wet milling) industry of the United States. CRA and its predecessors have served this important segment of American agribusiness since 1913. Corn refiners manufacture sweeteners, ethanol, starch, bioproducts, corn oil, and feed products from corn components such as starch, oil, protein, and fiber.

Reversing diabetes requires professional guidance and a compassionate doctor who will work you. Here is a clip of some folks who found help by using a raw food approach.