Food etiketine sahip kayıtlar gösteriliyor. Tüm kayıtları göster
Food etiketine sahip kayıtlar gösteriliyor. Tüm kayıtları göster

8 Mayıs 2017 Pazartesi

Labour would ban junk food adverts during TV popular with children

Adverts for junk food and sweets will be banned from hit TV shows including The X Factor, Hollyoaks and Britain’s Got Talent under Labour plans to tackle childhood obesity.


A £250m-a-year fund aimed at making UK youngsters the healthiest in the world would also see investment in school nurses.


In an effort to tackle child mental health problems, the plan would support counselling services in primary and secondary schools. Adverts for unhealthy products high in fat, salt or sugar are already banned on children’s television. Labour’s plans would extend the prohibition to cover all programmes before the 9pm watershed.


Campaigners have argued that the existing ban does not cover TV programmes popular with youngsters but not specifically aimed at them.


Labour highlighted figures suggesting the move would reduce children’s viewing of junk food adverts by 82%. The move is part of a strategy to halve the number of overweight children within 10 years in an effort to curb the £6bn annual cost to the NHS of obesity.


The shadow health secretary, Jonathan Ashworth, said: “The scandal of child ill-health is a long-standing, growing and urgent challenge. It should be a matter of shame that a child’s health is so closely linked to poverty and that where and in what circumstances you grow up can dramatically affect your life chances.


“Evidence shows the link between deprivation and poor health in childhood, so with child poverty on the rise, the need for action becomes more acute. The UK has one of the worst childhood obesity rates in western Europe. Tooth decay is the single most common reason why children aged five to nine require admission to hospital. Around 13% of boys and 10% of girls aged 11-15 have mental health problems.


“When it comes to our children we should be ambitious. It’s time we invested properly in the health of the next generation. That means the sort of bold action we are outlining today to tackle obesity and invest in mental health provision. Labour will put children at the heart of our health strategy and put measures in place to make Britain’s children the healthiest in the world.”


The £250m child health fund would be paid for by halving the amount the NHS spends on management consultants each year, Labour claimed. The money would be used to expand the public health workforce and help with promotional schemes. The opposition said England has lost 8% of its health visitors since January 2016, and 15% of school nurses since 2010.


Within 100 days of a victory for Jeremy Corbyn on 8 June, Labour would produce a plan to halve childhood obesity within a decade. A new child health bill would write into law the ambition for the UK’s children to be the healthiest in the world and require all government departments to have a strategy in place.


An index of child health would measure progress against international standards and report annually on four key indicators: obesity, dental health, under-fives – including breastfeeding, immunisation and childhood mortality – and mental health.



Labour would ban junk food adverts during TV popular with children

26 Nisan 2017 Çarşamba

Broccoli Sprouts: Nature’s Most Powerful Cancer-Fighting Food

Cruciferous vegetables such as broccoli are very rich in nutrients, including several carotenoids; vitamins E, C, and K; folate; and minerals. They also are an excellent fiber source. A high consumption of cruciferous vegetables has been linked with a decreased risk of cancer.


Broccoli contains elements known as glucosinolates, which are sulfur-containing chemicals. During chewing and digestion, the glucosinolates are broken down to form active composites such as indoles and isothiocyanates. An indole and isothiocyanate (sulforaphane) have been extensively studied for their anticancer effects.


Indoles and isothiocyanates hinder the growth of cancer in several organs in rodents, such as the bladder, colon, breast, liver, stomach, and lung.


Studies in animals and experiments with laboratory cells have recognized several possible methods in which these composites may help prevent and fight cancer. They :


    • Help inactivate carcinogens.

    • Kills cancer stem cells.

    • Defend cells from DNA damage.

    • Have antibacterial, antiviral and antifungal effects.

    • Are powerful anti-inflammatory agents.

    • Inhibit metastasis (tumor cell migration).

    • Repress tumor blood vessel formation.

If you like this article, please follow my work on my FB page (contacts below article).


And now let’s take a look why Broccoli Sprouts are so powerful in fighting and preventing cancer:


Several studies have established broccoli as an anti-cancer vegetable. Broccoli can prevent and help with many health issues. In fact, many studies confirm not only the anti-cancer properties but also to help with cardiovascular diseases, high blood pressure, stomach ulcers, asthma, and inflammatory diseases.


The researchers attempted to determine how much Broccoli one would have to eat to produce a significant level of protection against cancer. They state that one would have to eat about two pounds of Broccoli a week to reduce, for example, the risk of colon cancer by about 50%. However, fresh Broccoli sprouts offer an alternative. We can eat 10 to 100 times lower quantities and still get the main benefits.


Broccoli sprouts contain a substance called sulforaphane which is one of the most powerful antioxidants and detoxification elements. ”Paul Talalay, M.D., of Johns Hopkins University isolated the cancer-fighting phytochemical sulforaphane. He discovered that sprouting delivers more sulforaphane than broccoli alone with 20 to 50 times the anti-cancer potential using the right strain of broccoli sprouting seeds.” Just 5 grams of sprouts contain concentrations of the compound glucoraphanin equivalent to that found in 150 grams of mature Broccoli.


Broccoli sprouts are the most hopeful at preventing and killing cancer. The best thing about sulforaphane is that it kills cancer cells, but seems to have minimal impact on healthy cells. It also intensifies the efficiency of anti-cancer drugs.


Detoxify Environmental Pollutants


Johns Hopkins researchers have come up with yet another reason to eat broccoli sprouts. A clinical trial comprising almost 300 men and women living in one of China’s most polluted regions found that daily consumption of a half-cup of broccoli sprouts helped rid their bodies of cancer-causing contaminants.
Broccoli sprouts are a source of glucoraphanin, which produces sulforaphane when chewed or swallowed. That compound stimulates the body’s ability to detoxify from various pollutants…


“This study points to a frugal, simple and safe means that can be taken by individuals to possibly reduce some of the long-term health risks associated with air pollution,” noted Thomas Kensler, a professor at Johns Hopkins.”



Autism Help


Furthermore, recently, researchers are extensively studying Broccoli Sprouts which Shows Promise in Treating Autism (Hopkins, 2014).


The researchers say: “Many of those who took a daily dose of the compound sulforaphane experienced substantial improvements in their social interaction and verbal communication, along with decreases in repetitive, ritualistic behaviors, compared to those who received a placebo.”


“We believe that this may be preliminary evidence for the first treatment for autism that improves symptoms by apparently correcting some of the underlying cellular problems,” says Paul Talalay, M.D., professor of pharmacology and molecular sciences, who has researched these vegetable compounds for the past 25 years.



Sulforaphane also possesses anti-diabetic and antimicrobial properties. In addition, There are hundreds of scientific papers on Sulforaphane alone and some of the other benefits are:


More Main Uses and Benefits of Sulforaphane:


  • Supports Detoxification – Sulforaphane boosts the antioxidant capacity of cells.

  • Improves Diabetes – Broccoli sprouts improve many parameters in diabetes. In fact, Sulforaphane may prevent nephropathy, diabetes-induced fibrosis, and vascular complications. Also, Broccoli sprouts increased blood antioxidant capacity and HDL cholesterol and reduced oxidative stress, triglycerides, insulin, insulin resistance, and CRP.

  • Lowers Cholesterol – In 12 subjects, ingesting 100g of fresh broccoli sprouts for 1 week lowered total and LDL cholesterol, and raised HDL cholesterol too.

  • Prevents and Fights Heart and Cardiovascular Diseases – Both sulforaphane and broccoli sprouts decrease blood pressure in hypertensive rats. In fact, a diet rich in Brassica vegetables lowers the risk of cardiovascular diseases, according to studies.

  • Antiviral and Combats Bacteria and Fungi – Sulforaphane manifests significant antiviral activity against influenza, HIV, Epstein-Barr virus and also hepatitis C. Furthermore, In one study, 23 out of 28 tested bacterial and fungal species were suppressed by sulforaphane.

  • Protects the Skin – Sulforaphane provides protection against UVA and UVB inflammation, sunburn, and also skin damage.

  • Protects the Brain and Restores Cognitive Function – It reduces brain inflammation in several animal models of pathogen-induced neuroinflammation and neurodegenerative disease. In addition, It improves cognitive performance and prevents memory impairment.

  • Reduces Health Damage from Pollution – Sulforaphane helps the body detoxify airborne pollutants, pesticides, and heavy metals too.

Other Benefits:


  • May Help with Parkinson’s Disease and also Alzheimer’s

  • Effective against H. pylori – Broccoli sprouts inhibit the growth of H. pylori.

  • Enhances Liver Function – Broccoli sprouts improved liver function (In men with fatty liver).

  • Helpful in Airway Inflammation and Asthma – Sulforaphane has beneficial effects in animals with asthma and also airway inflammation.

  • Combats Inflammation caused by Autoimmune disorders – Sulforaphane also reduces autoimmune inflammation, which is helpful in conditions like MS.

  • Arthritis – In mice, Sulforaphane reduced the severity of arthritis.

  • Protect the Kidneys – It defends against kidney damage in rodents.

  • Protects the Eyes – Sulforaphane protects human retinal cells from UVA light-induced damage. Also, it protects human lens cells against oxidative stress and may delay the onset of cataracts.

  • Boosts the Immune System – Sulforaphane enhances bacterial clearance and also enhances the activity of natural killer cells (NK cells) in mice.

  • Sulforaphane is a strong anti-Inflammatory agent.

Tips and How to Sprout:


Learning how to grow quality Broccoli Sprouts for the lowest cost is one of the best things you can do for your health. Avoid Broccoli sprout contamination by sprouting your own. In addition, Avoid GMO seeds and get organic from a reputable brand.


” First of all, Get your organic sprouting seeds.
1) Place the seeds into the jar with three times the amount of purified water.
2) Let it sit for around six hours, then tip the jar carefully to avoid damaging seeds and sprouts to pour out the water. Rinse with fresh water and drain again.
3) Keep the jar propped at a downward angle to allow for more drainage. Keep away from heat and direct sunlight.
4) This is continued until the jar begins getting filled with fresh sprouts. Then strong indirect sunlight is encouraged.
5) After five days usually, broccoli sprouts are ready and should be refrigerated.”
by @healthimpactnews



If you do not want to sprout your seeds, you can get standardized supplements with Sulforaphane to get the mentioned benefits or buying fresh broccoli sprouts from reputace manufacturers.


Safety, Side Effects, and Dosing:


Hypothyroidism concerns: According to the research, it would take a large volume of cruciferous vegetables to cause hypothyroidism, and it seems that there is only a risk if someone also has an iodine deficiency.
Liver toxicity: There is a single case report after drinking large volumes of broccoli juice for four weeks (800 ml/day). So keep in mind that any herb and supplement, in excess, may cause more harm than good.
Broccoli sprouts may cause low blood pressure.
Caution: As with alfalfa sprouts, broccoli sprouts may carry bacteria that may cause sickness when ingested. Broccoli sprouts should be purchased from reliable manufacturers.


Dosing: In clinical trials, 50-100g of broccoli sprouts daily have been used. For preventing cancer, eating a half cup of broccoli sprouts three times weekly has been recommended. And If using extracts, use as directed.


Conclusion:


Are we getting enough cruciferous vegetables in our diet?  For most of us, the answer is no. With broccoli sprouts, you can see how easy it can be to get the highest benefits and not needing to eat that much. As mentioned, fresh broccoli sprouts are much more potent than mature broccoli, allowing you to eat far less. I hope I have convinced you to start sprouting your own broccoli seeds and adding it to your diet; it is one of the best things you can do for your health. Finally, Don’t forget to check my other articles on my FB page (contacts below).


Sources:


  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4432495/

  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4096754/

  3. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4692095/

  4. https://www.ncbi.nlm.nih.gov/pubmed/22052072

  5. https://www.ncbi.nlm.nih.gov/pubmed/23631497

  6. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4731143/

  7. https://www.ncbi.nlm.nih.gov/pubmed/18484523

  8. https://www.ncbi.nlm.nih.gov/pubmed/21557329

  9. https://www.ncbi.nlm.nih.gov/pubmed/24120440

  10. https://www.ncbi.nlm.nih.gov/pubmed/22617456

  11. https://www.ncbi.nlm.nih.gov/pubmed/20459098

  12. https://www.ncbi.nlm.nih.gov/pubmed/23812493

  13. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC478590/

  14. https://www.ncbi.nlm.nih.gov/pubmed/11139137

  15. https://www.ncbi.nlm.nih.gov/pubmed/12094621

  16. http://www.hopkinsmedicine.org/news/media/releases/chemical_derived_from_broccoli_sprouts_shows_promise_in_treating_autism

  17. http://www.greenmedinfo.com/substance/sulforaphane

  18. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet

  19. https://selfhacked.com/2015/01/13/panacea-benefits-broccoli-sprouts-sulforaphane

  20. http://pages.jh.edu/~jhumag/0408web/talalay.html

  21. https://healthimpactnews.com/2015/sprouted-broccoli-increases-anti-cancer-properties-50x/

  22. https://draxe.com/cruciferous-vegetables-cancer-thyroid/

  23. http://realfarmacy.com/johns-hopkins-scientists-patent-broccoli-sprouts-discovering-anti-cancer-benefits-50-times-powerful-broccoli/


Martin Hajek

Natural Health Investigator at MAHAJEK

>>>CHECK HERE FOR RECOMMENDED PRODUCTS FROM MY ARTICLES<<<
Follow my work on FACEBOOK

I am into natural medicine and healthy lifestyle for more than 12 years. Writing about natural healthy lifestyle, longevity, herbs & supplements, nutrition, mental health, exercise, holistic medicine, healthy home, toxins&chemicals and much more..

”With natural medicine nothing is impossible, all diseases can be cured and prevented, with the right approach and ‘open eyes’ we can all live healthy and happy to 100+”





Broccoli Sprouts: Nature’s Most Powerful Cancer-Fighting Food

Does Your Food Have Light?

What follows on the exceptionally complex subject of light and how it pertains to the body is a topical overview only. The information being provided I myself have researched for over 30 years and am still only scratching the surface. However, those referenced in the article and listed as resources are exactly unparalleled in their particular knowledge on such a vast subject. They are the intellectual phenomenons of our time, and all that has passed. It is through their unique work and experiences that we get to benefit from and are blessed with the opportunity to expound upon. So we are forever grateful for the Champions that have come before us. Perhaps it was best written by Sir Isaac Newton, “if I have seen farther than other men, it is because I stood on the shoulders of giants.”


On the subject of light as fuel, or food source, one would first need to comprehend the general composition or makeup of living beings, or the live body and mind. What causes us to be or not to be. One would also need to know, completely, that we human beings and animals included are electrical in Nature first before all else. There are numerous chemical processes that occur in the body yet they could not, and will not manifest, ever, without electricity, or light.


Remember, this is going to be a non specific on every point, yet profoundly detailed outline in some areas on such an extremely deep and crucial topic. To me, there is no greater subject matter, at all.


The Exquisite Living Being And Our Properties


The human body is known to be made up of 70-100 trillion cells, 100,000,000,000,000. 70-100 trillion cells performing innumerable functions with 12-13 we can clearly identify. Each cell has a digestive system, a respiratory system, circulatory system, excretory system and 8, possibly 9 more, precisely like the body as a unit. We are a summation of these cells and their individual processes. These cells are us and we are them.


Every single cell in our bodies of the 70-100 trillion, are also intelligently designed to operate on-20 millivolts of electricity.


“The negative charge is the spark of life.” ~Dr. Robert Young M.D.


Crucial to each cell will be the mineral rich water that should surround it. Such as babies in the womb being encapsulated in salt water from a healthy mother. When a healthy infant is born they are known to be about 90% water as a whole, even the blood being over 93% water itself. Upon our passing, humans have proven to be somewhere around 30–35%. With this dehydration also comes a greatly reduced ability to function via each cells failing electrical potential. Knowing this, those seeking perfect or betterment of health, even to become stronger, ought to endeavor to enliven the fluids around each and every cell. Thereby the pure fluids become the majority of our cells, remembering that even our blood is about 93% water, or should be. Enlivening the cells requires electricity as does the water which feeds them.


“The only way to build healthy blood is to consume the right types of fats and the right types of greens.” ~Dr. Robert Young


What must be mentioned here is that the Sun and the magnificent energy emitted from it is the cause of all life on the planet. The Sun is the most powerful form of electricity known to man. The topic of electricity is built upon the Sun. And as I have come to know the first Christians were known as helio-gnostics, or, knowers of the Sun. Many of the largest religions today are seemingly based in knowledge of the Sun. Enormous monuments are and have been erected showing respect and admiration for this electric disk in the sky. Even the horrific sacrifice of life as an offering, all have embodied the Sun. Sir Walter Russell determined that the light of the Sun is pure intellect and many prominent researchers feel the Sun is in fact conscious and aware of itself.


“the Sun, the star in their movie, the most important thing in the life of every one of us”


~Gregory Sams, researcher and author “The Sun of god”


Back though to our cells. For more information on the Sun, the references provided at the end of the article are compulsory reading as they are some of the foremost authorities on this material and the essence of life itself I feel.


To measure the voltage within the cells one would need to determine the potential hydrogen, or PH of the fluids surrounding them. Every fluid in our bodies can be measured by the scale below.


PH 0 7 14


Voltage + 400 0 (mv) -400 (mv)


Any fluid below 7 would be seeking to steal electrons and have varying levels of acidity depending on the actual potential of its hydrogen. Hydrogen is simply another term for acid. Fluids higher than 7 are seeking, or at the least capable of being an electron donor, which is equal to alkaline. I will note here that calcium is the most alkaline substance on the planet, and does not move. The most acidic being refined sugar, which is sulfuric acid and travels at the speed of light. Sulfuric acid, or sugar, also explodes and destroys proteins. You are in part, proteins.


Information I research indicates that when the cells, you and I, begin to lose voltage, we malfunction, and if the voltage proceeds low enough our DNA begins to become damaged.


Astute researchers surmise that while our bodies cells operate on -20 milivolts, if we begin to lose electrical potential and get to -15 we become lethargic. At -10mv the person would become ill, and minus 5mv our glands and organs will stop working. If the cells go into a reversal of polarity +5, +10 or +15 mv, it would be akin to placing the batteries in a flashlight incorrectly and they will not function, at all. This is said to be where the damage to our DNA and what we pass on to our offspring occurs.


Pain, infections, lack of oxygen, and cellular expiration, or death, take place when the fluids of the body are in this acidic and unlit state.


“Restore your voltage for powers to rebuild and heal.” ~Dr. Jerry Tennant M.D.


The cells in our bodies have the ability to regenerate. For instance the gastrointestinal cells have the ability to regenerate every 2–3 days, the cells of the eyes, every 36 hours, etc. This Author is not referring to stem cell research at all. What we are asserting is to provide the body with the raw materials it needs such as vitamins, minerals, pure water, along with the light from the Sun to grow matter, and to keep the cells in an alkaline state.


So the question then becomes how do we alkalize our bodies and perhaps the even larger one, why is this not common knowledge and made so difficult to discover? This writer will answer the first part and leave it to the reader to perhaps draw their own conclusions as to the rest.


The following statement is one of the most profound ever espoused on this subject matter in our time period, maybe ever. It would be next to impossible to articulate it any better. It would do anyone well to truly comprehend and apply this message.


“The energy that the body uses is in the form of an electron; Electrons are electrical charges. Our bodies conduct electricity, we eat food for that electrical potential, that is the only reason. Nutrients, are the carriers of that electrical potential which our bodies feed on, we are electrical light beings. And the matrix by which that energy travels, is salt.”


~Dr. Robert Young


Many more research scientist and the like now are concluding this same wisdom about our electrical light bodies. 25 years ago speaking about this and writing papers on it in college resorted to being snickered at, not so much anymore.


It is from alkalizing foods that light (electricity) is generated, and was also created.


So those that know will apply verified wisdom, ingesting food and select it as a fuel only for the electrical potential, or light it contains. We seek sources of food containing nutrients, things that contain light and that are light. We seek vitamin and mineral rich sources of fuel that harness power. Meanwhile, the vast majority of our entire society entirely misled to focus on calories. Protein, fiber, carbohydrates, enzymes, macros and micros etc, all the lowest level of the tower. To become alkaline disregard the number of calories and concern yourself with the quality of them. Because this is all that matters, the quality of the fuel one is ingesting after eliminating that which is not.


Is the food and light you are taking in to your body strengthening your fluids, or smothering them in acid, becoming the acid. How about the lights people sit under at work or home? Because artificial, man made blue light and fluorescent fixtures are electron stealers. They take life and give you nothing in return. The detrimental effects that these forms of light, particularly the ones that contain the fluorine gas such as fluorescent bulbs would be indescribable in only a few words and is a subject all to itself.


“Humans are the only species bright enough to make artificial light and stupid enough to live under it” -Dr. Jack Kruse


Voluminous amounts of research is available for those interested and of course there is always solutions.


Becoming alkaline is to move towards the alkaline elements such as calcium, magnesium, potassium, and to eat the Sun, and only the food it produces. The Sunlight is in pure food. The human body is designed to be alkaline, yet all of our countless processes are acidifying. So we are in a recovery state at all times. This is fine as long as we are replete with the energy that these processes, even the good ones, are aiming to steal.


And the Primary Source for this energy is again the photon energy we are able to receive from the Sun.


The same Sun that we all seem to take for granted and forget about, just expecting it to be there. The Sun that I know nothing about yet read everything I can pertaining to it, because I know that it is the cause of all life.


“by its usage, by its familiarity, it actually becomes invisible to us”


~Michael Tsarion


In conclusion here are a few fascinating facts about the Sun along with some of the largest names in the Universe that sadly the vast majority of our civilization will never come to know.


“Imagine an explosion with more power than a million volcanoes, that instantly hurtles north american sized chunk of suns surface into the air at speeds of many hundreds of kilometers per second, this can be the power of a single solar flare, another phenomena considered to be controlled by the corona of the Sun. During periods of sun spot activity active regions of the sun can lose several flares a day, for weeks on end. Over a million mega tons of pure light energy is released every second from the Sun. Can you imagine this, one megaton is the energy released by a million tons of TNT, so this a million times that, each and every second.”


~Gregory Sams Book, Sun of god


References:


Sir Walter Russell~ The Secret of Light


Gregory Sams ~The Sun of god


Michael Tsarion


Dr. Robert Young MD, M.S, N.D.


Dr. Jerry Tennant MD, MD(H),PSc.D


C.S. Lewis


Dr. Immanuel Velikovsky


Valhallafit.com



Kyle Jessop



Does Your Food Have Light?

13 Nisan 2017 Perşembe

Trump"s Mar-a-Lago club cited for serious food safety violations

Mar-a-Lago, Donald Trump’s exclusive Palm Beach country club where the US president has an increasing fondness for entertaining world leaders with dinner and diplomacy, has been cited for a number of serious food safety violations by Florida’s restaurant inspectors.


During a routine visit in January, just days before Trump hosted a now infamous meal on the terrace with the Japanese prime minister Shinzo Abe, inspectors found three “high priority” violations, including offering diners potentially parasitic raw fish and storing meat in broken coolers at too high a temperature.


Ten other noted violations, which include the presence of rusty shelves in a walk-in cooler and kitchen staff being unable to sanitise their hands properly because of an absence of hot water at sinks, were deemed less serious under Florida’s stringent food safety regulations, yet still damaging to the reputation of the upmarket club that charges a $ 200,000 initiation fee, and $ 14,000 a year for membership.


The multiple violations from the 26 January inspection visit are described in a recently published report on the Florida department of business and regulation’s website, and uncovered by the Miami Herald on Wednesday.


According to the report, almost all of the violations were immediately corrected. In the case of the refrigerators, in which poultry, duck, beef and ham were recorded at “potentially hazardous” temperatures up to 16F warmer than the required 41F maximum, Mar-a-Lago staff told the inspectors that one cooler had been incorrectly set to defrost, and called a technician to restore the correct temperature.


The inspectors also wrote that “nonexempt fish offered raw or undercooked has not undergone proper parasite destruction”. They stated the violation had been “corrected on-site” by kitchen staff either fully cooking or discarding the fish.


The more minor hygiene infractions included a food preparer not wearing a hairnet and another employee drinking from an open container in a food preparation area.


State inspectors concluded that Mar-a-Lago’s kitchen did meet minimum standards.


But the columnist Jose Lambiet, who wrote the Miami Herald report, told the Guardian in February that he had never been a fan of the catering at Mar-a-Lago. Trump entertained the Chinese premier, Xi Jinping, there last weekend, and will be spending the upcoming Easter break on his seventh visit “home” since his inauguration 11 weeks ago.


“The food is borderline cafeteria food,” Lambiet said. “The food I got at Mar-a-Lago over the years was sometimes embarrassing. At one point we had lamb, but it wasn’t lamb that you cut in slices and that melts in your mouth, it was like lamb over a bone. [They’re], like, in their tuxedos, eating bones with a little bit of lamb on it.


“You should never be able to go to a party at Mar-a-Lago with subpar food, and it happens a lot.”


Lambiet noted that the club had only two violations in 2015. The increase could be explained in part, he believes, because Trump as president no longer has the time to personally supervise his kitchen staff.


“He’s a hands-on guy, he goes in the kitchens, he goes and makes sure everyone’s served. He’s hands-on when it comes to this kind of business, when it comes to Mar-a-Lago,” Lambiet said.


Bernd Lembcke, Mar-a-Lago’s managing director, did not return the Guardian’s call seeking comment.



Trump"s Mar-a-Lago club cited for serious food safety violations

12 Nisan 2017 Çarşamba

The History of Cat Food: Why You’re Probably Feeding Your Cat Wrong

Let’s take a trip through time.


We’ll visit prehistoric African landscapes, ancient Egyptian cities, Victorian streets featuring the sound of cat’s meat men hawking their wares, the unique economic situation of World War II, and the business boom of post-war America.


The unifying thread woven through all of these curious scenes is, as you guessed, cats – and the food they eat.


Their natural dietary needs haven’t changed, either. Nevertheless, humans always have to do things the hard way. Ideas about feline nutrition have transformed quite a bit over the years.


We’ll begin our journey over 12,000 years ago. These are the days of felis silvestris lybica or the African wildcat. This small cat living in Africa, the Near East, and around the Arabian peninsula, is the ancestor of the domesticated cat. This hardy hunter lives primarily off of small rodents, supplementing their diet with small mammals, bugs, birds, reptiles, and amphibians. As obligate carnivores, their diet is comprised of meat – although they’re known to occasionally eat jackalberries.


While dogs were domesticated much earlier (think as much as well over 20,000 years earlier) by hunter-gatherers, the domestication and keeping of cats is always the sign of advanced civilization. Yep, you read that right. You may use this fact in your next argument with a dog person.


Wildcats wandering by a settlement would have noticed the abundance of rodents feasting on the grain stores, twitched their whiskers, and dove in. Thanks to their fantastic value as rodent management tools, these cats quickly earned their place in society. People not advanced enough to harvest and store surplus grain were of little interest to wildcats. Similarly, without grain stores in need of protection, these hunter-gatherers wouldn’t have recognized their practical value.


As is the case with so many things, the story of feline domestication is closely linked to food and diet. Humans need grains and cats need meat. Our different and mutually beneficial dietary needs were the basis for the entire relationship between cats and people.


Continuing onward through the ages of cat-worshipping ancient Egypt and the reverent Romans, cats continued to live on a similar diet – they hunted snakes, rats, mice, and other pests. People may have given them treats to encourage the cats to stick around, but for the most part, these early cats fended for themselves.


This continued for thousands of years. Throughout most of history, cats have been full-time employees in an agrarian society. Although they were valuable companion animals as well, cats were hunters and pest controllers.


The Medieval era was a very turbulent time for cats. Among Muslims, cats were beloved pets. But in Christian Europe, they were seen as devilish creatures – still, of course, profoundly linked to their proclivity to hunt rodents. Medieval printing pioneer William Caxton is credited with this statement that in a sense likens the cat to the devil while addressing its predatory nature:


“The devyl playeth ofte with the synnar, lyke as the catte doth with the mous.”


By the 1700’s, however, European cats were no longer persecuted and again rose to high esteem for their ability to get rid of hated brown rats, which hit Europe in the 18th century.


Through the middle of the 19th century, cats were viewed as independent animals capable of essentially feeding themselves. However, it was around this time that you’ll see evidence that there was a new idea going around.


In 1837, French writer Mauny de Mornay declared that:


“It is… thought wrongly that the cat, ill-fed, hunts better and takes more mice; this too is a grave error. The cat who is not given food is feeble and sickly; as soon as he has bitten into a mouse, he lies down to rest and sleep; while well fed, he is wide awake and satisfies his natural taste in chasing all that belongs to the rat family.”


But what would that well-fed cat eat? Probably a lot of horse meat – cheap meat often sold for pets by street vendors. At the time, “complete and balanced” commercial food didn’t exist even for dogs. The first food made just for dogs hit the market in 1860. James Spratt introduced Patent Meal Fibrine Dog Cakes that year. They were a hit in England and their popularity quickly caught on in America, kicking off the spread of the pet food industry.


It was in the same year that Scottish doctor Gordon Stables stated that:


“…cat ought to be fed at least twice a day. Let her have a dish to herself, put down to her, and removed when the meal is finished. Experience is the best teacher as regards the quantity of a cat’s food, and in quality let it be varied. Oatmeal porridge and milk, or white bread steeped in warm milk, to which a little sugar has been added, are both excellent breakfasts for puss; and for dinner she must have an allowance of flesh. Boiled lights are better for her than horse-meat, and occasionally let her have fish.”


So we see what the cultured Victorian cat might eat: oatmeal and bread with milk and sugar for breakfast, followed by organs, horse meat, and fish for dinner. And perhaps some Spratt’s Patent Cat Food. Note, though, that at this time commercial pet food was still viewed as a luxury item. It didn’t become really common until around the 20’s and 30’s.


It was around that time when the first canned cat food hit the market. Most canned cat foods were fish-based and more popular in coastal areas that produced plenty of seafood byproducts.


Well, dry cat food didn’t exist at all until World War II shook up the world economy and forced major changes in production. For one, pet food was classified as a non-essential good. Secondly, metal rationing took a toll on the can production industry, forcing pet food manufacturers to do something different. Production shifted towards an emphasis on dry food and kibble for cats and dogs. 


After the war, dry food established itself as an essential part of pet care. Commercial pet food, in general, was an essential. Human food manufacturers saw the popularity of pet food as a great opportunity to make use of byproducts. Pet food manufacturers utilized clever marketing to convince consumers that table scraps, raw food, and prey were not enough to keep their pets healthy


Today, dry food is the number one most popular type of cat food in the United States.


We’ve gone from the carnivorous diet of felis silvestris lybica, through the rodent-fueled early days of feline domestication and the thousands of years of meat-eating pest control that followed, onward into times of milk, sugar, and horsemeat, and finally concluding with today’s period: one marked by the prevalence of a grain-based diet for cats.


Grain has always been a critical part of the cat’s relationship with people. Humans use grain as a primary food source, harvesting and storing it for future use. Rodents threaten the stores of that grain, attracting cats, who need the flesh of those rodents to survive. Cats keep the pests in check and, so doing, have earned their place in human society.


Dry cat food has been a staple for only about the last seventy years. That’s just about .5% of the history of domesticated cats. Does it really make sense to believe that this new diet – necessitated by wartime restrictions and popularized by the opportunity to make money off of human food byproducts – is truly appropriate for our cats?


The flaws of dry cat food are numerous and manifest in some of the most common health issues affecting cats today: poor dental health, diabetes, and feline urinary tract disease.


Check out Everything You Need to Know About Dry Cat Food and learn more about why you should probably throw out your cat’s dry food today.



WildernessCatLady

Through Wildernesscat, you can learn even more about your cat’s nutritional and lifestyle needs. Armed with that information, you may begin to make choices to effect positive change in your cat’s world. Visit our site to change your cat’s life through dietary changes, nutritional supplements, and other natural care products – all available through Wildernesscat.



The History of Cat Food: Why You’re Probably Feeding Your Cat Wrong

10 Nisan 2017 Pazartesi

UK eats almost four times more packaged food than fresh

The UK eats almost four times as much packaged food as it does fresh produce, according to new data, with most of western Europe and north America following a similar pattern.


The packaged food revolution – which includes ready meals and calorific cakes and biscuits – is held at least partly to blame for the rise in obesity in the US and Europe. Fresh food has played a smaller and smaller part in some families’ lives as the pace of life has speeded up over recent decades, working hours have increased and more women have entered the workplace. Set against this is the rise of ever more tasty instant meals.


Euromonitor has analysed data from 54 countries and shown that the balance has shifted from fresh to packaged food in the most developed. In some of the other populous but less developed nations – China, India and Vietnam – the nutrition transition, as obesity experts term it, has not yet reached tipping point and they are still getting most of their calories from fresh food.


.

In 2015, the data shows, 85% of the countries Euromonitor looked at consume more calories from packaged food than from fresh. The data relates to sales, but there is an assumption that most food that is bought is also eaten.


Brazil’s population consumed the highest number of calories per person per day as fresh food, out of the nine major countries in the survey, at 1,065 calories. The UK was second to bottom, at 405, above Japan which consumed just 247 calories from fresh food.


The UK bought the second highest calorific load of packaged food – 1,547 per person per day in 2015. Belgium was top, on 1,670 calories. China, Vietnam and India bought the least, with India buying just 164 calories in the form of packaged food.


Taking packaged and fresh food together, Belgium’s population buys the most calories per head, at nearly 2,600. India buys the least, at just over 760 calories per head in 2015.


Sara Petersson, nutrition analyst at Euromonitor International, said that the rise of packaged food was not necessarily all bad. “It is kind of the way we are today. The food we eat today is convenient. It is fast to consume and we don’t have to prepare it. Much of it is high in salt, sugar and fat but there are so many healthier packaged foods coming out all the time,” she said.


Food companies are now looking at reformulating food, to reduce the salt, sugar and fat content, reducing the pack size – which in the case of confectionery will probably result in smaller chocolate bars – and they can direct their customers to healthier lines, such as reduced sugar soft drinks.


But the rise of packaged food is cause for concern among obesity experts.


“Sadly, processed, packaged foods tend to be less healthy,” said Dr Tim Lobstein, director of policy at the World Obesity Federation.


“Better profits can be made from products with a long shelf-life and that can be formulated and branded as a commercial commodity. Fresh and perishable foods have a tough time competing with processed, additive-laden, brightly-packaged products. The logic of mass production means that the least healthy foods will often be the cheapest, and will be widely promoted in lower-income urban areas.”


Last month a professor of neuroscience who won an award for his work on the brain’s reward system advocated that high calorie food should be sold in plain packaging to be less attractive to shoppers.


“Colourful wrapping of high energy foods of course makes you buy more of that stuff and once you have it in your fridge, it’s in front of you every time you open the fridge and ultimately you’re going to eat it and eat too much,” said Wolfram Schultz, of the University of Cambridge.


Euromonitor also reveals that in many countries – 28 of the 54 its analysts examined, including the UK – more calories are bought in the form of alcohol than soft drinks.


“With the current obesity crisis, a lot of bad press has surrounded soft drinks, especially sugar-sweetened beverages,” said Petersson. The government’s proposed sugary drinks tax is aimed at reducing child obesity. However, she said, the data on alcoholic drinks suggests that sugar-sweetened drinks are not the only problem when it comes to adults.


“Of course, the relationship between sugar consumption and obesity/diseases is still crucial,” she said. “However, given the even stronger evidence for the relationship between alcohol consumption and morbidity, this data cannot be disregarded. Instead, this data could be used by soft drinks companies to argue against statements such as ‘soft drinks are primarily to blame for the obesity crisis’ or by policy makers/public health organisations to strengthen incentives against alcohol consumption.”



UK eats almost four times more packaged food than fresh

1 Nisan 2017 Cumartesi

Listeria, batteries and botulism: why food products get recalled

Fancy some blue chicken in your sandwich, or metal pieces in your ice cream? No, me neither. But those are some of the things that have caused food products to be recalled from shops since the beginning of 2016.


The Food Standards Agency (FSA) raises an alert when potentially harmful foods reach the marketplace in England, Wales and Northern Ireland. A total of 102 notices were posted between January 2016 and 29 March 2017.


More than a third of alerts are due to bacteria in food, including salmonella, E coli and listeria, which are often found in chicken and cheese. In February 2016 three supermarkets – Sainsbury’s, the Co-op and Asda – recalled Camembert cheese owing to concerns about the possible presence of listeria.


Nine recalls have been issued after salmonella was found in vegetable products including stir-fry mixes, spinach, guacamole, cumin powder and sesame seeds.


Following the discovery of faeces in empty cans at a Coca-Cola bottling plant in Northern Ireland this week, it’s worth noting that recalls prompted by suspicions of tampering are rare. Two have been issued in the past 15 months, when small batteries were found in hollow milk-chocolate Santas and Bunnies at the Co-op supermarket.


food recalls data graphic

Listeria, batteries and botulism: why food products get recalled

29 Mart 2017 Çarşamba

Why coeliacs like me need gluten-free food on prescription | Lyndsey Jenkins

I have coeliac disease, the autoimmune condition which means that if I eat gluten – which is found in wheat, rye or barley, and many common foods – my body starts to attack itself. There is no cure for this lifelong condition, which affects one in every 100 people in the UK, and the only option is to eat a gluten-free diet.


Under current national prescribing guidelines I can receive up to 14 items – such as a loaf of bread, box of pasta, or packet of spaghetti – on prescription every month. I never claim everything I might be entitled to, but I do usually get a few items a month. In order to access this list, I pay £104 a year for a pre-payment prescription.


For many people, this is the only way they can afford to access gluten-free products. But under new plans announced on Tuesday by NHS England’s chief executive Simon Stevens, the NHS plans to stop this provision, as well as travel vaccinations and some drugs that are available over the counter. Stevens has said they need to tackle some of the waste in the system, with £114m being spent each year, “on medicine for upset tummies, haemorrhoids, travel sickness, indigestion, and that’s before you get to the £22m-plus on gluten-free that you can also now get at Morrisons, Lidl or Tescos.”


As Stevens says, gluten-free products have become much more widely available in recent years. But for many people, the cost of these products can be prohibitive.


Gluten-free spaghetti in my local Sainsbury’s is £1.35, whereas basic spaghetti is just 40p. Nestlé gluten-free cornflakes are £2.20 while own-brand cornflakes are £1 for 500g. A gluten-free loaf of bread can be as much as £3 – and is often much smaller than a normal one. To me the idea that bread should be considered a luxury is pretty ridiculous. Stevens notes that gluten-free digestive biscuits are also available, but the NHS’s own prescription guidelines state that these are only available in exceptional circumstances anyway – why not just tighten up the list of products instead of throwing it away altogether?


I am lucky; I will be able to absorb this extra cost into my household budget, but for others this will be impossible. Without the prescriptions, many won’t be able to follow their GP’s nutritional advice – and that could have serious consequences for their health. People with coeliac disease who don’t go on a gluten-free diet are at increased risk of conditions including anaemia, osteoporosis and bowel cancer. Obviously, this is especially serious for people who are elderly, vulnerable or suffer from other illnesses.


In recent years giving up gluten has become associated, generally, with being a faddy eater. This is absolutely not the case for those with coeliac disease; if I eat gluten by accident it has a serious and immediate impact on my health. But I think the association of gluten-free foods with celebrity diets may actually be keeping the prices high, and is leading to perceptions that this is a lifestyle choice, rather than the debilitating condition that it can be if not managed properly. Being a coeliac or gluten intolerant isn’t just something that happens to wealthier people who can live off avocados and courgetti spaghetti, whatever some might suggest.


People are more aware of the condition today, but that does not mean they necessarily take it seriously or understand it fully. In restaurants, for example, there are more gluten-free choices these days, but people also often assume this is a preference, not a necessity. I always check what I eat with the staff, but have been “gluten poisoned” many times because people think: “Oh, a bit of gluten doesn’t matter.”


People need appropriate and affordable options or they just won’t be able to take care of themselves. This shortsighted move, which is only making minimal savings, could lead to further stress on NHS budgets when people develop complications and related diseases. I recognise the need to make savings but, like many current policies, this will hit the people who can least afford it the hardest.



Why coeliacs like me need gluten-free food on prescription | Lyndsey Jenkins

17 Mart 2017 Cuma

Why you Should Add this Tastey Booster Food, Nutritional Yeast, to Your Diet

By Karen Brennan, MSW, NC, BCHN®, Herbalist


Nutritional Yeast: What is it?


Nutritional Yeast is not a plant nor animal food but rather a fungus like mushrooms.  It is a good addition to a vegan, vegetarian, paleo, gluten free and dairy free diet.


I have Candida, I am avoiding foods that contain yeast, can I eat nutritional yeast?


The yeast you find in breads and beer is a live and active yeast.  Nutritional yeast comes in a dried flake form and is not an active yeast.  This means you cannot use it to make bread or beer but more importantly it will not lead to overgrowth of yeast/candida in the body.  Therefore, because it has been deactivated it cannot cause or contribute to candida. You may read otherwise on the web but nutritional yeast is safe to it.


What causes overgrowth of candida (healthy people will always have some candida) is a diet high in sugary/processed foods and drinks, antibiotic use and birth control pills to name a few root causes.  To learn more about what candida is, what are more causes, symptoms and more importantly, how to address it read this article


What are the Benefits of Adding this Food into my Diet?


  • Beta Glucan fibers found in nutritional yeast help to maintain the body’s defense against pathogens (this was found in a study in which participants consumed a spoonful daily)

  • Another study in which participants consumed one half a spoonful found that mood states improved and they had significant boost in feelings of vigor.

  • It is a great addition to vegan and vegetarian diets due to its protein and B vitamin content. It also has a cheesy taste so many use it to replace cheese in their diet.

  • It contains all nine essential amino acids.

  • It is a rich source of 14 minerals and 17 vitamins

  • It has antiviral and antibacterial properties

  • It may be useful for candida, chronic acne, diarrhea, and immune system support.

  • Athletes use it for an energy boost

How Do I use it in My Recipes?


You can add nutritional yeast to many dishes that you make.  Add it at the end to hot and cooked dishes as high temperatures may destroy the nutritional benefits of the yeast.  For instance, add some to your cooked chicken curry dish or to your favorite pasta sauce.


  • Sprinkle it on your stove topped cooked popcorn

  • Add it into hummus, pesto, pasta sauces and cold soups

  • Sprinkle onto your salads and cooked vegetables

  • Use it as you would use grated cheese

  • Add to bean and rice or whole grain dishes.

Recipes with Nutritional Yeast


Will my local Grocery Store Carry Nutritional Yeast?


  • Your local traditional grocery store may not but many are adding healthier options. For instance, many Walmart and King Soopers now contain nutritional yeast products. Whole Foods and other local natural grocery stores and vitamin shops should carry nutritional yeast.

  • Otherwise order online from www.thrivemarket.com, amazon or many other healthy whole foods or vitamin websites.

  • Because I only use a small amount per day I store mine in a glass jar in the fridge to maintain freshness. Otherwise, store in your pantry or cupboard. It should keep for up to 2 years.

What You Need to Know


  • Those with Gout may want to keep the amount to ½ a teaspoon per day due to its purine content

  • You may have heard that some nutritional yeast products contain lead. These brands have no detectable lead in them-Bob’s Red Mill, NOW, Bragg’s, Dr. Fuhrman, and Red Star.  However, no matter what the brand, it is safe to consume 2 tablespoons per day.

  • Some nutritional yeast products contain B12 while others do not. Read the label. If you are a vegan or vegetarian and avoid meats, it is still best to supplement with B12 in a methylated form. It is a myth that B12 is naturally found in nutritional yeast-it must be added in.

  • It does NOT contain MSG as you may hear this rumor. Yeast is a natural source of the umami flavor or natural glutamic acid.  The glutamic acid is bound to other amino acids. The glutamic acid that is MSG is not bound.  When you consume glutamic acid from real foods, your body controls how much is absorbed.  Excess glutamic acid is passed off as waste not stored in your body.  MSG that is added to fast food and processed foods is an excitotoxin that overexcites your cells.

Sources


http://nutritionfacts.org/2017/02/14/benefits-of-nutritional-yeast-to-prevent-the-common-cold/?


Bauman, E. & Friedlander, J. (2014) Foundations in Nutrition.  CA: Bauman College


Wood, R. (2010) The New Whole Foods Encyclopedia.  NY: Penguin Books


As a nutrition professional, Karen Brennan of Tru Foods Nutrition Services LLC does not treat, cure or diagnose. This information is for educational purposes only.



Tru Foods Nutrition

I am a nutrition professional with a focus on mental health and gut health. I am also passionate about getting nutrition information out to the public so that others can take charge of their own health instead of living on meds. I help others who have tried the medical route and who are often are worse off because of it. Nutrition therapy has an individized approach and addresses root causes.




Why you Should Add this Tastey Booster Food, Nutritional Yeast, to Your Diet

1 Mart 2017 Çarşamba

Jello: The Undercover Health Food

Jello is a delicious versatile dessert that can help reduce inflammation, make skin look younger, and improve bone health! This wiggly dessert is not just for kids anymore!


I am not talking about the boxed commercial jello that most of us are used to. It is high in sugar and filled with artificial colors and flavors. Instead, I am referring to homemade natural jello made with gelatin, juice, and water.


I came across this healthy homemade jello because my husband is in the process of healing his inflammation through diet and this is one of the recommended foods. I have enjoyed making and eating jello often ever since. It is a tasty snack, it very easy to make, and it comes with many health benefits.


What is Jello? It May Seem Gross


Jello is made from gelatin. Gelatin is a protein derived from the collagen found in the skin, bones, and ligaments of animals (1). It comes as a pale yellow powder that can be mixed with juice or any other liquid to make the jello dessert we all know.


Humans used to eat as much of an animal as possible consuming many parts that are high in gelatin. Now most of us only consume the best muscle parts discarding the rest. Because of this, our diets are very low in the many amino acids that are found in the gelatin of an animal. Luckily you don’t need very much gelatin to get the health benefits. A small cup of jello a day is enough to the trick!


Knowing exactly what gelatin is may make some people feel a bit yucky. But this is a natural food that can be found in the capsules of your supplements, in many candies, and in broth. In fact the new craze around bone broth is in large part due to the health benefits of gelatin.


What Makes Jello so Healthy


Gelatin being a protein is made of amino acids. It contains a wide range of amino acids with glycine being the most prevalent and arguably the most helpful one (2). Glycine has been shown to be effective for a wide range of things from aiding with digestion and detoxing the liver to acting as an antidepressant and safe sleep aid.


Some of the health benefits of gelatin include:


  • healing stomach lining

  • eases joint pain

  • helps the body heal from injuries

  • eases inflammation

  • improves sleep

  • heals skin – great to reduce wrinkles

  • acts as a natural sleep aid

  • natural anti-depressant and stress reliever

(2)


Simple Health-Giving Jello Recipe


  • 4 Tbs gelatin powder*

  • 1/2 cup boiling water

  • 3 1/2 cups fruit juice of choice*

*To make this a truly healthy dessert, choose high quality gelatin and fruit juice. Gelatin from grass fed cows is preferred organic even better, and 100% fruit juice preferably organic also and when possible unpasteurized.


Add 1/2 cup of juice to the gelatin and mix until it thickens. Add boiling water and mix until mixture dissolves. Add the rest of the juice and stir. Pour into molds.


inspired from Joint-Healing Gell-o reciepe in Hot Detox


This makes a fairly hard jello that can be cut into shapes. If you like a soft jello, simply use about 3 1/2 tablespoons of gelatin instead of 4.


Be creative with your jello. Add fruit or shredded coconut. Try making it with green tea, coconut milk, or use homemade kombucha for a probiotic version.


Sources for this article include:
(1) JRank: Gelatin
(2) Dr. Axe: Gelatin- What Is It? Plus 8 Uses and Benefits



Jello: The Undercover Health Food

Jello: The Undercover Health Food

Jello is a delicious versatile dessert that can help reduce inflammation, make skin look younger, and improve bone health! This wiggly dessert is not just for kids anymore!


I am not talking about the boxed commercial jello that most of us are used to. It is high in sugar and filled with artificial colors and flavors. Instead, I am referring to homemade natural jello made with gelatin, juice, and water.


I came across this healthy homemade jello because my husband is in the process of healing his inflammation through diet and this is one of the recommended foods. I have enjoyed making and eating jello often ever since. It is a tasty snack, it very easy to make, and it comes with many health benefits.


What is Jello? It May Seem Gross


Jello is made from gelatin. Gelatin is a protein derived from the collagen found in the skin, bones, and ligaments of animals (1). It comes as a pale yellow powder that can be mixed with juice or any other liquid to make the jello dessert we all know.


Humans used to eat as much of an animal as possible consuming many parts that are high in gelatin. Now most of us only consume the best muscle parts discarding the rest. Because of this, our diets are very low in the many amino acids that are found in the gelatin of an animal. Luckily you don’t need very much gelatin to get the health benefits. A small cup of jello a day is enough to the trick!


Knowing exactly what gelatin is may make some people feel a bit yucky. But this is a natural food that can be found in the capsules of your supplements, in many candies, and in broth. In fact the new craze around bone broth is in large part due to the health benefits of gelatin.


What Makes Jello so Healthy


Gelatin being a protein is made of amino acids. It contains a wide range of amino acids with glycine being the most prevalent and arguably the most helpful one (2). Glycine has been shown to be effective for a wide range of things from aiding with digestion and detoxing the liver to acting as an antidepressant and safe sleep aid.


Some of the health benefits of gelatin include:


  • healing stomach lining

  • eases joint pain

  • helps the body heal from injuries

  • eases inflammation

  • improves sleep

  • heals skin – great to reduce wrinkles

  • acts as a natural sleep aid

  • natural anti-depressant and stress reliever

(2)


Simple Health-Giving Jello Recipe


  • 4 Tbs gelatin powder*

  • 1/2 cup boiling water

  • 3 1/2 cups fruit juice of choice*

*To make this a truly healthy dessert, choose high quality gelatin and fruit juice. Gelatin from grass fed cows is preferred organic even better, and 100% fruit juice preferably organic also and when possible unpasteurized.


Add 1/2 cup of juice to the gelatin and mix until it thickens. Add boiling water and mix until mixture dissolves. Add the rest of the juice and stir. Pour into molds.


inspired from Joint-Healing Gell-o reciepe in Hot Detox


This makes a fairly hard jello that can be cut into shapes. If you like a soft jello, simply use about 3 1/2 tablespoons of gelatin instead of 4.


Be creative with your jello. Add fruit or shredded coconut. Try making it with green tea, coconut milk, or use homemade kombucha for a probiotic version.


Sources for this article include:
(1) JRank: Gelatin
(2) Dr. Axe: Gelatin- What Is It? Plus 8 Uses and Benefits



Jello: The Undercover Health Food

22 Şubat 2017 Çarşamba

Hundreds of UK hotels fail food hygiene inspections

Hundreds of hotels in Britain have failed their food hygiene inspections, including establishments with five- and four-star ratings and one with two AA rosettes.


In total, 652 hotels, guesthouses and B&Bs failed their latest food safety inspections for reasons including inspectors discovering seafood past its expiry date, raw meat stored next to sauces and high-risk food stored without temperature controls, according to a survey conducted by Which? Travel.


Included in this number were 19 hotels that were given a zero rating, the lowest possible score.


Among those with failing food hygiene scores was the five-star Royal Horseguards hotel in London and the four-star Novotel hotel in Birmingham, which were both given scores of two. The Novotel received the score for storing “high risk food … out of temperature control”.


The four-star Imperial Hotel in Norfolk, which in 2015 was awarded the Visit England Rose, recognising excellent service, and the Visit England breakfast award, was given a score of zero in October 2016, due to inspectors’ concerns relating to the production of liver paté on the site and lack of paperwork. The owner of the hotel, Nick Mobbs, said the hotel was due to be reinspected next month and he anticipated an improved score.


Other hotels with failing grades include the four-star Copthorne Hotel in Birmingham, which was given a score of one after inspectors found raw meat stored next to sauces and out-of-date seafood. Best Western’s Dean Court Hotel in York, which has two AA rosettes, was was given a food hygiene rating of one.


In England, Wales and Northern Ireland, the Food Standards Agency (FSA) ranks all food providers with a score of zero to five after an inspection conducted by officers from local authorities. Food safety officers consider the condition and structure of the building and record-keeping as well as how hygienically food is handled by staff.


A zero rating signifies that the establishment “urgently requires improvement”. Between zero and two is considered a failing grade, and three to five is satisfactory. In Scotland, businesses are given a score of either “pass” or “improvement required”.


Businesses are not required to display their food hygiene scores in England and Scotland. In November 2013, Wales made it mandatory for food establishments to publicly display their ratings, which led to a significant improvement in safety. This mandatory display policy was introduced in Northern Ireland on 7 October.


There were calls for the introduction of legislation requiring businesses to display their hygiene scores in England in September last year after a Guardian investigation found that one in seven takeaways had failed their most recent hygiene inspection.


“I’m certainly very supportive of introducing [a policy of mandatory display],” Clive Betts, Labour MP for Sheffield South East and chair of the community and local government select committee, said at the time. “What drives businesses is improving their profits and bad scores are going to turn customers away, so there will be a real incentive for businesses to improve their score.”


There is strong public support for a system by which businesses would be forced to display their food hygiene ratings. According to an NFU Mutual report into food hygiene ratings, 88% of people are in favour of a law that required the compulsory display of rating stickers and 73% of people would turn away and eat somewhere else if they saw that a business had a score of two or below.


“All food businesses, including hotels, should be able to achieve a the top food hygiene rating of five,” said a spokesman for the FSA. “The FSA remains committed to seeing the mandatory display of food hygiene ratings introduced in England. As the Which? study illustrates, mandatory display will be an added incentive for businesses with poorer standards to improve.”


Best Western said the Dean Court Hotel’s score of one out of five was due to “administrative oversight and clerical error”.


A spokeswoman said: “We are absolutely confident that the result had nothing to with the food hygiene standards of the hotel, of which they have always proudly scored the maximum of five out of five. The hotel is currently waiting for another inspection and has actively encouraged the York environmental health officer team to expedite this as soon as their resources allow.”


A spokeswoman for the Royal Horseguards Hotel said: “When the Food Safety Department of the City of Westminster City Council visited the hotel in March 2016 we took its findings very seriously. A new senior management team immediately took action to improve standards to the level our staff and customers expect. We also commissioned NSF, a global leader in health and safety, to conduct additional inspections in July and November 2016.


“These independent reports found significant improvements had been made by the new hotel team and described the kitchen as being ‘exceptionally clean and well-maintained’ during an unannounced audit.”


A spokesman for the Birmingham Copthorne said: “The safety of our guests, which naturally includes food safety, is our primary concern. A five food safety rating, which is what all Copthorne hotels aim to achieve, had been in place at Birmingham Copthorne for several years prior to a routine, unannounced environmental health inspection of the hotel’s kitchen on June 8 last year.


“The visit occurred at a time when standard processes had been disrupted temporarily by a change in the kitchen team. The general manager took immediate action to remedy the faults identified and requested a return visit by environmental health inspectors at the earliest opportunity, permissible under the food hygiene rating scheme rules, which would have been September 7, 2016. At the time of writing this, a formal visit has not yet been made.”


A spokesman for the Novotel Birmingham Centre hotel said: “We took immediate action to correct the issues raised from the inspection. We are currently in the process of applying for re-certification.”



Hundreds of UK hotels fail food hygiene inspections

16 Şubat 2017 Perşembe

Britons spending more on food and leisure than booze, smoking and drugs

Britons are spending less on cigarettes, drugs and alcohol and more on eating out and hotels, according to the latest official snapshot of family spending.


Weekly spending on booze, fags and narcotics fell below £12 for the first time since the survey began, partly reflecting the decline in the number of people who smoke.


On the other hand, households spent more than £45 a week on restaurants and hotels for the first time in five years, the Office for National Statistics said. The figures are for the year ending March 2016.


Jo Bulman, ONS statistician, said: “While overall household spending didn’t change much in real terms since the previous year, we did see some interesting shifts in the types of things people are spending their money on.”



Spending on alcohol, cigarettes and drugs has fallen below £12 a week


Spending on alcohol, cigarettes and drugs has fallen below £12 a week.

The report showed that households have still not fully recovered from the financial crisis, with family spending still below the levels seen before 2007.


Average total spending – adjusted for inflation – was unchanged from a year earlier at £528.90 a week. Low income families continued to spend a higher proportion of their spending on food and energy compared with people on higher incomes.


Transport was the biggest costs for households over the year, averaging £72.70 a week or 14% of spending. It was closely followed by housing – excluding mortgage interest payments and council tax – fuel and power, which averaged at £72.50 a week.


Average weekly family spending in the year ending March 2016


  • Transport: £72.70

  • Housing, fuel and power: £72.50

  • Recreation and culture: £68

  • Food and non-alcoholic drinks: 56.80

  • Restaurants and hotels: £45.10

  • Miscellaneous goods and services: £39.70

  • Household goods and services: £35.50

  • Clothing and footwear: £23.50

  • Communication: £16

  • Alcoholic drinks, tobacco and narcotics: £11.40

  • Health: £7.20

  • Education: £7


Britons spending more on food and leisure than booze, smoking and drugs

30 Ocak 2017 Pazartesi

How Do We Stop The Poisoning Of Humanity? – Natural Easy Solutions To Combat Poisoned Food, Air, Water & Minds

I’m not kidding; this is an all-out assault on humanity.


It’s enough that you start protecting you and your families. Never mind who’s trying to kill you, just get out of their way as much as possible. There WILL be a time and a place for dealing with that, but for now, let’s just survive this full frontal assault, shall we?


Today is my birthday, and when I walked out into the sunshine this morning, I was greeted by a sky thick with chemicals. No longer are chemtrails a conspiracy theory. Like a lot of other things, it’s slipped into the arena of conspiracy fact, with the evidence being everywhere. Happy birthday to me.


Are They Too Stupid To Know They Are Also Killing Themselves?


Some people ask the question, “Well if they are trying to kill us, are they too stupid to know that they also will be killed via toxic poisoning?” The purpose of this article is not only to wake you the heck up but also, to put into your hands the very same survival techniques that those in the know use.


Some of the remedies include; water and air purifiers, organic red wine, oregano oil, diatomic earth, heavy metal detox methods and other toxic mitigation methods. For, we cannot completely eradicate the toxins of our planet, so all we’ve got is mitigation. It just might be enough!


Poisoned Food


Our grandparent’s bodies didn’t have to survive the chemical soup that is our modern world, but we do. I think it best to first understand exactly what G.M.O. means.


In days of old, farmers would save seed to replant next year. Usually. Howeverthe practice was to save seeds from the biggest, most robust and healthy plants. This is natural selection at work; nature provides the genetic mutations and man selects the best to regrow. A natural process.


Hybridization is man purposefully pollinating the biggest, most robust and healthy plants together. Plants don’t generally pollinate plants of other species, so this hybridization usually only occurs within the same subset of species. This is another natural process. Admittedly man is helping by ‘kissing’ flowers together, however, this is merely a mimic of the bees, ants and other pollinators, as seen in nature.


How Does G.M.O. Fit It?


For starters, G.M.O. Food plants are started in a laboratory. In this ‘creation’ of new plant strains, there are patents that are worth a LOT of money to big-ag. G.M. foods are produced so that farmers can spray the shit out of their crops with Roundup (active constituent glyphosate) to kill weeds. The GM crops are genetically engineered to withstand the chemical assault of the glyphosate. And they call it food.


As far as I’m concerned, food has always been FREE! Grow your food and keep the seeds. Get a compost heap going and maybe even get a couple of chickens, just like grandma used to do. She knows what’s what!


The most worrying thing for me is the unknown and seemingly purposefully hidden, long-term outcomes of long-term studies into the effects on humans. I also wonder why lobbyists fight for labelling of G.M. foods. If you are proud of your product, you shout it from the rooftops, don’t you?


Poisoned Air


Have you looked UP lately? Seen any ‘new’ types of clouds? You’re not alone. And, what IS that rainbow oil slick looking clouds on most days? The only thing that’s really safe to say is, the air quality isn’t what it used to be. Get your air clean, especially inside your house and car. In the house, you can grow indoor plants and use air purifiers. In the car, you obviously can’t keep the plants, but you can get little car air purifiers that do the job well. If you sit in traffic, I’d say the car air purifier might just save your life.


Wi-Fi electromagnetic signals are invisible but can be detrimental to the human body. An invisible toxin that is often overlooked. Turn off your Wi-Fi signal before you go to bed, that way, at least you have a chance of having an electromagnetically uninterrupted sleep. Also, try to sit as far away from the Wi-Fi transmitter as possible. Radio waves follow the inverse square parameters, whereby, each time you double the distance from the device, you halve the energy that reaches you.


Dr. Edward Group DC, NP, DACBN, DCBCN, DABFM says that Wi-Fi affects cell growth, derails brain function and that it neutralizes sperm, promotes cardiac stress and may even contribute to cancer.


Poisoned Water


My water journey has been a long one. I’m still not quite happy with the situation just yet, but I’m working on it. I am now at the point, 2 years down the track, where I am drinking the cleanest water I can lay my hands on. The one thing I need to work on is rain capture; I don’t have any! Well, I do, but it currently consists of 10-litre water containers and catching the rain as it comes. When I run out of that, I buy water and run it through my Southern Cross water purifier. I have three now. Two in use and one for spare. Yes, the top ups are constant, but it gives great peace of mind and satisfaction to know that the water my children and I drink, is the cleanest I can provide.


Fluoride is one of the main toxins you are looking to avoid by drinking filtered water. The dangers of fluoride aren’t really debated, other than regarding just how dangerous it is for the human body. Take one look at Dr. Mercola’s site and you will find about 90 articles just about fluoride. Yes, it’s that important to remove from your diet!


Poisoned Mind


T.V. – Not only do you NEED to NOT tune into the so-called ‘news’ you also need to be mindful of the T.V. shows/series. Depicted in the T.V. series is the way they want you to live, eat, play and be with your families. Did you know that there are approximately 1200 mainstream ‘news’ outlets in the world and that when you trace back ownership of these media outlets, is goes back to about 6 owners?


Cleansing our minds of the constant blast from the media is a great way to start clearing your mind of all the rubbish it’s been fed all your life. SWITCH OFF THE SIGNAL! Read a book, hug a loved one, go for a walk, walk your dog, dance, call your friend for a chat. The list of things to do, other than sit in front of a T.V. having your mind programmed, is endless.


Conclusion


There are many ways of clearing your life of all the poisons you’re assaulted with on a daily basis. Everything is a process, and you’ve got to start somewhere. Take your first steps in doing something about improving your air, water, food and mind. Or continue on your journey if you’ve already begun. The possibilities are seemingly endless, but just focus on one of them and you’re off to a fantastic start!


Good luck!


References:


http://www.earthcalm.com/is-wifi-safe-7-serious-health-dangers-of-wi-fi


http://www.globalhealingcenter.com/natural-health/10-shocking-facts-health-dangers-wifi/



How Do We Stop The Poisoning Of Humanity? – Natural Easy Solutions To Combat Poisoned Food, Air, Water & Minds

26 Ocak 2017 Perşembe

Cat Food For Urinary Health: What’s the Best Cat Food for Urinary Tract Health?

Feline lower urinary tract disease (FLUTD) affects an estimated 1-3% of cats each year. That makes it one of the most common cat diseases. Feline urinary tract disease results in difficulty urinating or the total inability to urinate. In the case of a complete blockage, FLUTD can result in toxins building up in the body – this can lead to death. There are numerous factors that contribute to your cat’s risk of developing a UTI or other urinary tract disease. One important risk factor is their diet. Let’s take a look at different types of cat food to figure out what’s the best cat food for urinary health.


Let’s talk about dry cat food for urinary health. Unfortunately, dry cat food is the most popular type of cat food in the United States, despite the huge body of evidence that it contributes to urinary tract disease.


It all comes down to nature. Cats are obligate carnivores. They naturally subsist on raw prey. Consider that their prey consists of around 75% water. Looking at it this way, it makes sense that cats in the wild don’t spend a huge amount of time around the watering hole. When you take a cat that is biologically designed to eat animals and feed them a dry diet, a problem appears. The cat doesn’t drink enough water to make up for their dry diet. Simply put, cats that live off of a dry diet are chronically dehydrated.


The Jerusalem study, published in a 2011 edition of the Journal of Feline Medicine and Surgery, revealed something that cat owners should be paying attention to. Two groups of 82 cats, one group diagnosed with urethral obstruction and the other group healthy, were involved in the study. Of the 82 cats diagnosed with urethral obstruction, 83% consumed only dry food. In the healthy control group, the story was different: just over half of the healthy cats ate dry food. That makes sense, since dry food is the most popular variety on the market.


Dry cat food for urinary health has a very specific purpose. It features a special blend of minerals and regulates your cat’s urinary PH levels. These adjustments do work for treating certain types of urinary tract crystals. However, most cases of FLUTD are not crystal-based. Most are classified as idiopathic. In other words, most of the time, the exact cause of the disease is unknown. In most cases, this dry food is no better than the regular kind. It’s better to go for any high-moisture diet than to choose a prescription dry food.


Again, it all comes down to moisture content. No dry cat food, no matter how many veterinarians recommend it, has enough moisture to promote good urinary health.


Remember the Jerusalem study we talked about earlier? After concluding that 83% of the sick cats lived off of dry food, the remainder consumed a combination of dry and wet foods. And guess what? None of the cats suffering from urethral obstruction ate only wet food. Studies show that when cats switched to wet food after suffering from idiopathic urinary tract disease, recurrence rates were cut in half. Canned food has a lot of water in it. Moisture is the key to maintaining your cat’s urinary health.


Raw cat food is the closest thing to your cat’s biologically appropriate diet. On a raw diet, your cat will get the moisture they need while also benefitting from the balanced nutrition raw feeding provides. Overweight cats are at a higher risk for developing urinary tract disease. Raw food is exceptionally high in moisture and protein, both key factors in weight management.


The best cat food for urinary health is anything that’s not dry food, essentially. It generally doesn’t matter how expensive the food is or how many veterinarians approve of it. This rule includes dry food that claims to be good for urinary health. Dry food lacks the moisture content your cat needs to support a healthy urinary tract. As obligate carnivores, cats expect to get their hydration from their food, causing them to have low thirst drives. A dry diet leads to chronic dehydration and thus, poor urinary tract health. Cats who eat wet food have significantly lower rates of urinary obstruction and ex-dry food eaters who switch to wet food see 50% fewer recurrences of urinary tract disease.


If you’re worried that your cat may develop a UTI or other urinary tract disease, we recommend that you start feeding your cat canned or raw food today. Since we’re all about what’s natural, we’re fans of raw feeding, but ultimately, any high moisture-diet will do.


TheWildernessCatLady is crazy about happy, healthy cats fueled by nature. Start changing your cat’s life today with natural health solutions for adventurous cats at Wildernesscat.com. While you’re here, download our free PDF: 5 Natural Home Remedies for Cats.



Cat Food For Urinary Health: What’s the Best Cat Food for Urinary Tract Health?

Jeremy Hunt"s hospital food revolution has failed, campaigners say

Jeremy Hunt has been accused of failing to deliver his promised revolution in hospital food after the health secretary’s own department found that many hospitals have still not improved patient catering.


A Department of Health study shows that almost half of hospitals in England have failed to implement key improvements almost two and a half years after Hunt’s crackdown.


The disclosure led food campaigners to claim that supposedly legally binding duties put on hospitals in 2014 to serve healthier food and check if patients were malnourished had come to nothing.


At the time Hunt claimed his new hospital food standards would force NHS trusts to offer patients fresh fruit around the clock and cut the amount of salt in meals or risk being fined or losing contracts to deliver vital care.


“These figures from the government’s own research show the widespread failure in England to drive up food standards in hospitals. We can see from the report that almost half of all hospitals are not meeting the government’s own standards on hospital food,” said Katherine Button of the Campaign for Better Hospital Food.


The DH research, titled “Compliance with hospital food standards in the NHS. Two years on: a review of progress since the Hospital Food Standards Panel report in 2014”, found widespread breaches of what were meant to be mandatory standards that all should meet.


48% of hospitals are still not meeting government buying standards that oblige them to meet a range of standards regulating the quality, nutritional value and ethical sourcing of the food they serve patients, staff and visitors.


While over half of all hospitals had by last year begun assessing the nutritional needs of every patient in order to detect and avoid malnutrition, an unspecified substantial minority still had not.


Only 55% of hospitals have fully complied with the British Dietetic Association’s nutrition and hydration digest, a toolkit designed to help hospitals ensure patients receive nutritious meals that meet their dietary requirements.


Katharine Jenner, the campaign director of Consensus Action on Salt, Sugar and Health, said: “This is more evidence that voluntary measures don’t work, even when they are dressed up as ‘legally binding’ in NHS standard contracts for hospitals. We need mandatory standards, with rigorous monitoring, reporting and meaningful sanctions for non-compliance.”


Button said she feared that hospitals’ push to overhaul their food may have been hampered by NHS-wide cost-cutting. “It seems that this well-intentioned drive to increase standards has fallen victim to budget cuts in catering departments and kitchens across the country.”


The DH insisted that its research painted a much more positive picture of progress made since Hunt unveiled the new standards to widespread acclaim in August 2014. It also shows, for example, that 96% of hospitals are either already compliant with the 10 key characteristics of good nutritional care or working towards that goal.


A spokeswoman said: “Every patient deserves nutritious food when they are in hospital which is why we introduced the first ever legally binding food standards in the history of the NHS. We can now see that over 90% of hospitals are compliant or actively working towards compliance with food standards and food is rated good in nine out of 10 hospitals.”



Jeremy Hunt"s hospital food revolution has failed, campaigners say