Archive for the ‘Uncategorized’ Category
Written by Robyn O’Brien
I am a huge fan of a woman named Kris Carr. She has absolutely taken cancer to task. Not only did she conquer the disease, but she also dismantled a lot of the barriers that prevent us from accomplishing seemingly impossible goals. And she helps others to do the same.
Kris challenges convention, unbridles creativity and inspires others to create the changes that they want to see in their lives. And her work is absolutely heroic.
So when her blog recently suggested making brownies with black beans, I had to laugh at how crazy that sounded. Always a fan of black beans (I grew up in Texas) and always on the hunt for variations on sweet-treats for my kids, I couldn’t quite picture how to weave the two together, and I loved the challenge.
So I am going to give this one a try. And if you are interested in doing the same, as well as learning more about Kris, her New York Times best-selling books and her incredible take on life, visit Kris’ site for added inspiration at Crazy Sexy Life. And bookmark it.
Black Bean Brownies
-15 ounces black beans, drained and rinsed
-1/3 cup honey, maple syrup or molasses
-1/4 cup unsweetened cocoa
-1 tablespoon cinnamon
-1 teaspoon vanilla extract
-1/4 cup raw sugar (optional)
-1/4 cup instant oats (gluten free if preferred)
Preheat oven to 350 F. Grease an 8- by 8-inch pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats. If too soft, add another 1/4 cup oats or flour.
Pour batter into the pan. Bake 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Notes: Because there isn’t any flour these brownies come out pretty dense.
Rolled oats may be substituted for the instant oats. Put the rolled oats in the food processor.
Use optional sugar if your bananas are still green and not very ripe.
Over the last few years, we have had the honor of meeting some remarkable people doing extraordinary things. And more often than not, social media has enabled a lot of these connections.
Rod Morrison is no exception. He is the CEO of a meat company and his constant efforts to educate consumers about the safety of meat are inspiring.
So when we recently asked him if he’d be interested in writing about his work for AllergyKids, he asked what he should write about, and we said: What inspired you?
Rod Morrison’s answer is below:
You asked, What inspires you? Well it happened while I was mindfully trying to ask myself what does inspire me. My cell phone rang and I picked it up, on the other end was a good friend that I had just visited with the day before.
He said, “I forgot to ask you yesterday if you had heard.”
“Heard what?” I said, about Glen. “No, what?”
“Damn, I was hoping you had” he said.
It was then that I realized I was about to hear some bad news.
The words that came next were not in the least what was flashing through my head, car wreck, divorce, sold the farm. No, worse than that. He had not been feeling well for the last few months and had just received word that he had cancer of the pancreas and the liver, a death sentence.
Now at this point I could go into all the life events that Glen and I have experience together but most of what we did would only lead to more questions and wonderment. Let’s just say we have been to hell and back on several occasions. Glen is, to this day a conventional farmer and a damn good one. Glen never left the farm. Even given the chance he would not have changed his position in life of being a conventional farmer. And for that effort, Glen has just received the time line that every person with cancer must ask, how long do I have? What he was told was 3 months to 5 years. I know Glen well enough that he will take this time line and live life to the fullest because that who he is. And as I’m setting hear putting words to paper I am for certain that both of us are asking the same question. Why did he continue down the road of conventional agriculture? His yearly use of chemicals and fertilizers that have never been tested for their affects on human tissues is certainly weighing on his mind as it does on mine.
One event that both Glen and I had experienced was the effects of malathion. Malathion is a pesticide that is widely used in agriculture, residential landscaping, public recreation areas, and in public health pest control programs such as mosquito eradication. In the US, it is the most commonly used organophosphate insecticide. This was back in the 70’s Glen had an infestation of alfalfa weevil in a large field so he had it sprayed be a local crop duster. Five hours after the application Glen and I went to look at the field.
What we both saw convinced the both of us that we would never use malathion ever again. Hundred of dead birds that had been feeding on the weevil were scattered on the ground outside of the field. Glen and I were both sick because neither of us were made aware of the environmental impacts of this pesticide let alone the human impacts over time. For me to write that I find inspiration in the slow demise of a long time personal friend sound heartless or mean, what I really feel is anger about the loss which then I turn into the inspiration to keep moving in an organic direction.
WHAT NEEDS TO HAPPEN?
Change in the area of how and what we eat can be overwhelming. It requires time (reading, talking, and seeking reliable resources to understand a fairly complex system that we thought we could trust, a system of food production and marketing that is deeply imbedded in our culture). And what you discover on this journey is initially difficult to face. And if you do take control of your food consumption behavior, you will have to pay more for your food. Neither of these changes (time and money) are attractive. I will be frank, it isn’t easy. But is it worth it? Yes.
As I write this, it is early Spring. Farmers are on their tractors preparing ground for another growing season. Yesterday we had a light rain and I note an overnight hint of green in the winter-brown grass, trees are budding and geese are honking the overhead highways back north. Everything is hope and promise. And I connect all that hope and promise to the land, to the sun, to the waters that presently reside in the snow-covered mountains.
But I also know that soon I will see enormous plastic containers of synthetic chemicals and toxins stitching their way across fields. Small planes will spray these fields with poisonous concoctions. The big seed companies will begin shipping tons of genetically engineered seeds that insure a “perfect” looking vegetable–but at what cost? Suddenly convenience and cheap prices seem like twin sins. I don’t use that word lightly, but it seems to fit.
So, my hope is finding another way. And how, in the end, can you argue with food choices that not only help you become more healthy, but that give you more control and even offer you the opportunity to get to know your farmer? I have met more incredible people with the most fascinating stories . . . my life is richer, perhaps not financially, but richer, nonetheless.
Change is difficult. But once you start, you can’t go back. I just urge people to take that first step. Perhaps reading this is that first step.
Or perhaps you’ll discover what I discovered: it isn’t just about food, it’s also about relationships. When people buy my meat, I feel we are all sitting at the same table. I don’t know about you, but I enjoy talking at the table.
To learn more about Rod Morrison, his work and the process of meat production, please visit www.rockymtncuts.com
Written by Robyn O’Brien
The journal Pediatrics that 15% of American girls are expected to begin puberty by the age of 7 (with the number closer to 25% for African American girls), perhaps it’s time for a little history lesson about the introduction of artificial growth hormones into the American milk supply in 1994.
For the past 16+ years, much of our nation’s milk has come from cows injected with a genetically engineered growth hormone. If you didn’t know that, you’re not alone. Since it was never labeled, most of us had no idea that this hormone was introduced into our dairy in 1994. The hormone has two interchangeable names: recombinant bovine somatropine (rBST) and recombinant bovine growth hormone (rBGH).
RBGH has dominated the milk market almost since the FDA approved it in 1993. It was the first genetically engineered product ever brought to market. And the Associated Press (AP), the New York Times and the rest of the media have called it “controversial” (the AP headline actually referred to it as “a bumper crop of controversy”).
So what is rBGH anyway? Although the product is made in a lab, it’s designed to mimic a hormone that’s naturally produced in a cow’s pituitary glands. It’s injected into cows every two weeks to boost their hormonal activity, causing them to produce an additional 10 to 15 percent more milk, or about one extra gallon each day. And within the first four years of its introduction in 1994, about one-third of the nation’s cows were in herds being treated with this growth hormone.
If all you knew about rBGH and this hormone was that it increased milk production, you might think it was a good thing. Why shouldn’t we use every means at our disposal to boost the supply of such a nutritious food?
Well, besides increasing milk production, rBGH apparently does a few other things, too.
First of all, the product seems to be hazardous to the cows. The package itself warns of such bovine problems as “increases in cystic ovaries and disorders of the uterus,” “decreases in gestation length and birthweight of calves,” and “increased risk of clinical mastitis.” Mastitis is a painful type of udder infection that causes cows to pump out bacteria and pus along with milk, requiring treatment with antibiotics and other meds that can end up in the milk.
When I first read this, I had to stop and walk away from the computer for a few minutes. How many bottles and sippy cups had I filled with this milk? Why hadn’t I known about rBGH when I was pouring countless bowls of cereal for my children? I shuddered at the thought that along with the milk, I had also been giving them doses of growth hormone and antibiotics, not to mention potentially exposing them to cow bacteria and udder pus. How had I not known about this Dirty Dairy?
Want some antiobiotics with that growth hormone?
On top of that, and is often cited in the press (most recently by Laurie David), 80% of antibiotics are now used on our livestock here in the U.S. And overexposure to antibiotics tends to kill off the friendly bacteria in our intestines—bacteria that we need for our digestion and immune system. Many doctors believe that too many antibiotics at too early an age is part of the reason that kids are more likely to be allergic: their immune systems aren’t being given the “microbial environment” that they require. Wonder how many “extra” antibiotics our kids are getting in their milk, cheese, and yogurt? Maybe it’s not just about those hand sanitizers.
And then on top of that, allergies are the body’s response to proteins that it considers “toxic invaders,” and that genetically engineered proteins may spark new allergies. According to CNN and a recent study published in the Journal of Allergy and Immunology, milk allergy is now the most common food allergy in the U.S., having risen to the number-one position in the last 10 years. It’s even starting to affect the sale of milk in schools. Might rBGH be a factor in that increase? We wouldn’t have a clue. No human studies were conducted.
But let’s get back to the cows, because rBGH can hurt them in several more ways. The label also warns of possible increase in digestive disorders, including diarrhea; increased numbers of lacerations on the cows’ hocks (shins); and a higher rate of subclinical mastitis.
Bad enough when dairy cows get visibly sick, because then they’re treated with antibiotics that end up in our milk. But what about the cows who are getting sick at a subclinical level—a level so subtle that farmers don’t notice it? Think of the bacteria and pus pouring out of those inflamed udders—infections that aren’t even being treated! How does drinking that milk affect us, our kids, and our babies in the womb?
Those are just the problems acknowledged on the rBGH product label. Another concern is that the extra hormones drain the cows’ bones of calcium, so that they tend to become lame. The Canadian federal health agency actually found that “the risk of clinical lameness was increased approximately 50 percent” in cows that were given rBGH. Partly as a result, Canada has banned the product, concluding that it “presents a sufficient and unacceptable threat to the safety of dairy cows.”
rBGH is banned in other developed countries but not in the U.S.
Canada isn’t the only country to bar rBGH. The genetically altered hormone has also been banned in the European Union, Japan, Australia, and New Zealand. In addition, the U.N. agency that sets food safety standards, Codex Alimentarius, has refused to approve rGBH not just once but twice.
Farmers themselves have noticed problems with the product. In addition to the expense of the drug itself, rBGH results in higher feed bills, higher vet bills due to increased antibiotic use, and more cows removed from the herd due to illness or low productivity. One study found that 25 to 40 percent of dairy farmers who tried rBGH soon gave it up because it wasn’t profitable enough to justify the damage to their cows. Other farmers have said that they see how hard the product is on cows, and they don’t want to subject their animals to such treatment.
Okay, so that’s why rBGH hurts cows. But I’m way more concerned about us and our kids. How does having a genetically altered hormone in our milk supply affect us?
Health concerns include possible link to cancer
As early as 1998, an article in the Lancet, the prestigious British medical journal, reported that women with even relatively small increases of a hormone known as Insulin-like Growth Factor 1 (IGF-1) were up to seven times more likely to develop premenopausal breast cancer.
And guess what? According to a January 1996 report in the International Journal of Health Services, rBGH milk has up to 10 times the IGF-1 levels of natural milk. More recent studies have put the figure even higher, at something like 20-fold.
Now stop and think about that for a minute, while correlation is not causation, breast cancer used to be something that women got later in life. Premenopausal breast cancer was so rare that when young women presented their physicians with breast cancer symptoms, the doctors often failed to diagnose it, simply because it was so unlikely that an “older women’s disease” would be found among young women.
But according to the Young Survival Coalition, one in 229 women between the ages of 30 and 39 will be diagnosed with breast cancer in the next ten years. Why are all these young women now getting breast cancer? And what about the effects of IGF-1-laden milk on older women, who are already at greater risk for breast cancer?
In case you think that the rising cancer rates have something to do with genetics, stop and think again. According to the Breast Cancer Fund, 1 in 8 women now have breast cancer. But only 10 percent of those cases can be linked to genetics. In other words, 90 percent of breast cancers being diagnosed today are being triggered by factors in our environment.
How did this happen?
Now if you’re like me, your next question probably is, So, if we know all of this, how did this hormone find its way into our dairy products? How did our government agencies, responsible for ensuring the safety of our food, allow the use of this growth hormone and the sale of IGF-1-laden milk? Why was rBGH not used in Europe, Japan, Canada, Australia, and New Zealand, but used so freely right here in our own United States?
Well, the year before the FDA approved the first genetically engineered protein, it said, “Ultimately, it is the food producer who is responsible for assuring safety.” But at the same time, the corporate communication’s director of the company introducing rBGH said, ” We should not have to vouchsafe the safety of biotech food. Our interest is in selling as much of it as possible. Assuring its safety is the F.D.A.’s job.”
You read that right. It’s kind of a “Who’s on first?” routine. Didn’t we learn anything from the tobacco industry?
So with the jury still out on this one, no long-term human trials ever conducted, a self-regulated industry whose “interest is in selling as much of it as possible,” the increasing rates of antibiotics used on our livestock (not to mention the increasing rates of early puberty and cancer), and the stunning fact that this synthetic growth hormone was never approved for use in Canada, the UK, Australia, New Zealand, Japan and all 27 countries in Europe, maybe it’s time we start to exercise a little bit of precaution here in the U.S., too.
How to Opt-Out of rBGH
Thankfully, we can opt out of this experiment and look for milk labeled “organic” or “rBGH-free”— since by law, these types of milk are not allowed to contain rBGH, a genetically engineered product that was never allowed into the milk, cheese, ice creams and other dairy products in other developed countries. And you can find this milk in Wal-Mart, Costco & Sam’s.
And while correlation is not causation, with the American Cancer Society telling us that 1 in 2 American men and 1 in 3 American women are expected to get cancer in their lifetimes and the Centers for Disease Control reporting that cancer is the leading cause of death by disease in children under the age of 15, a precautionary move like this one just might be what the doctors ordered (at least that’s what they did in all 27 countries in Europe, Australia, Canada, New Zealand, the UK and Japan).
Written by Robyn O’Brien with excerpts from The Unhealthy Truth
Written by Michelle Stern, author of What’s Cooking with Kids
First thing’s first – let’s not confuse Natural with Organic.
We’d hope that naturally produced foods were organic, but officially that is not so. We talked about natural products with chicken above. But what does Organic Food Production mean?
The USDA defines the national organic program as one that “is managed in accordance with the Act and regulations in this part to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.”
Organic meat is meat that is raised according to the National Organic Standards which means that:
- All ingredients must be 100% organically produced. No chemicals were used, unless the animal needs to be treated. That animal must, by law, be sold to the conventional food market and never be labeled as organic.
- 100% organic feed is required (the food was produced with no herbicides, pesticides, or petroleum based fertilizers)
- No added growth hormones are allowed
- No genetically modified feeds are allowed
- No animal by-products of any form allowed in feed
- No antibiotics are allowed. If antibiotics are used to treat a sick animal, then that animal is marketed through conventional channels and is not sold as organic.
- Restrictions on pesticides, herbicides and fertilizers
- No genetic engineering methods, ionizing radiation or sewage sludge for fertilization
- No synthetic chemicals, artificial preservatives or harmful additives such as sodium nitrite allowed in processing
- Annual inspection of producers and processors required for maintaining certification
- Third party assessment required
While some people may shy away from buying organic because of a “crunchy or hippy” stigma, there are a few key points to remember: When chemicals are used in farming to control insects and weeds, they leach into the soil, air, water and into the farmers growing the food. Organic farming protects growers, food consumers, and the physical environment from any such chemicals. This provides an immediate benefit and a long-term one. And it is clear from our obese nation that people are not typically thinking long-term…and we should.
Organic foods tend to cost more than conventional foods because they meet stricter guidelines and undergo testing and evaluation. They tend to be more labor intensive, because farmers do not take chemical shortcuts. But the overall cost reflects healthier animals, plants, farmers, and most likely consumers. If the long-term costs of health care and environmental clean-up were factored into “cheap” factory meats, it is likely that they would actually cost more than their organic counterparts.
The big picture:
- Know who grows your food, or at least find a vendor at your local farmer’s market who can tell you about how their animals were raised and what they ate.
- If you can’t know your producer, the next best choice is to look for these labels: Certified Organic AND 100% Pasture Fed and Finished
Michelle Stern is the owner of What’s Cooking with Kids, a certified green mobile cooking school for children, and author of The Whole Family Cookbook – Celebrating the Goodness of Locally Grown Foods. To learn more about meat labels and What’s Cooking With Kids please visit, Michelle’s site.
Written by Robyn O’Brien
As we are quickly learning, other countries have chosen not to allow things like artificial growth hormones, food dyes derived from petrochemicals and genetically engineered ingredients into their food supplies – particularly in the foods fed to children.
And in response to this demand, especially the European Union’s labeling regulations on genetically modified food, many American food manufacturers now create two versions of their product, one for the US and a “cleaner” version for the moms, dads and kids in the 27 countries in Europe, Australia, Japan, New Zealand and the U.K.
So how different could those two versions be, you ask? After all, “food is food”, right?
Well, let’s take a look at one of our staples, macaroni and cheese:
U.S. Version of Kraft Mac & Cheese:
ENRICHED MACARONI PRODUCT (WHEAT FLOUR, NIACIN, FERROUS SULFATE [IRON], THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), CHEESE SAUCE MIX (WHEY, MODIFIED FOOD STARCH, WHEY PROTEIN CONCENTRATE, CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], GRANULAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], SALT, CALCIUM CARBONATE, POTASSIUM CHLORIDE, CONTAINS LESS THAN 2% OF PARMESAN CHEESE [PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES, DRIED BUTTERMILK, SODIUM TRIPOLYPHOSPHATE, BLUE CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], SODIUM PHOSPHATE, MEDIUM CHAIN TRIGLYCERIDES, CREAM, CITRIC ACID, LACTIC ACID, ENZYMES, YELLOW 5, YELLOW 6).
U.K. Version of Kraft Mac & Cheese:
Macaroni (Durum Wheat Semolina), Cheese (10%), Whey Powder (from milk), Lactose, Salt, Emulsifying Salts (E339, E341), Colours (Paprika Extract, Beta-Carotene)
Given that Kraft’s latest ad campaign invites us to “Bring Back the Fun”, while we’re at it, how about they bring back products that don’t contain ingredients that have been shown to cause things like hyperactivity, cancer and allergies? You know, products like their UK version of mac and cheese that don’t contain the artificial dyes like the ones seen on these kids’ tongues?
Wouldn’t that be fun?