Greek Yogurt Produces Toxic Waste

Whey Too Much: Greek Yogurt’s Dark Side

Greek yogurt is a booming $2 billion a year industry — and it’s producing millions of pounds of waste that industry insiders are scrambling to figure out what to do with.

By Justin Elliott on May 22, 2013

Twice a day, seven days a week, a tractor trailer carrying 8,000 gallons of watery, cloudy slop rolls past the bucolic countryside, finally arriving at Neil Rejman’s dairy farm in upstate New York. The trucks are coming from the Chobani plant two hours east of Rejman’s Sunnyside Farms, and they’re hauling a distinctive byproduct of the Greek yogurt making process—acid whey.

For every three or four ounces of milk, Chobani and other companies can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years.

The scale of the problem—or opportunity, depending on who you ask—is daunting. The $2 billion Greek yogurt market has become one of the biggest success stories in food over the past few years and total yogurt production in New York nearly tripled between 2007 and 2013. New plants continue to open all over the country. The Northeast alone, led by New York, produced more than 150 million gallons of acid whey last year, according to one estimate.

And as the nation’s hunger grows for strained yogurt, which produces more byproduct than traditional varieties, the issue of its acid runoff becomes more pressing. Greek yogurt companies, food scientists, and state government officials are scrambling not just to figure out uses for whey, but how to make a profit off of it.

A cow munches on feed mixed with acid whey.

A cow munches on feed mixed with acid whey.

Chobani is so desperate to get rid of the whey, they pay farmers to take it off their hands.

Rejman, a blonde-haired 37-year-old, and third-generation dairy farmer with a Cornell animal science degree, started accepting the stuff a few years ago after a Chobani representative called him out of the blue.

Rejman’s workers take the shipments and try to find uses for the whey: mix it with silage to feed to the farm’s 3,300 cows; combine it with manure in a giant pit for fertilizer; and even convert some into biogas to make electricity.

‘How do you handle all the whey without screwing up the environment?’

But it’s not so easy to integrate acid whey into the workings of the farm. The silage Rejman feeds his cows, for example, can only soak up so much before becoming unmanageable slop — “like dropping water on your pizza,” he says. It’s also sort of like feeding your cows candy bars — they like it, but shouldn’t eat too much or it upsets their digestive system. It’s a problem that Rejman admits defies easy solutions. “How do you handle all the whey without screwing up the environment?”

The root of the whey problem is the very process that gives Greek yogurt its high protein content and lush mouthfeel.

Unlike traditional yogurt, Greek yogurt is strained after cultures have been added to milk. In home kitchens, this can be done with a cloth. Greek yogurt companies still throw around the term “strained,” but in reality industrial operations typically remove the whey with mechanical separators that use centrifugal force.

The resulting whey is roughly as acidic as orange juice. It’s almost entirely made up of water, but scientists studying the whey say it contains five to eight percent other materials: mostly lactose, or milk sugar; some minerals; and a very small amount of proteins.

Greek yogurt companies trying to keep up with exploding consumer demand in the last few years didn’t have a good plan to deal with the ocean of whey they were producing. Now they’re racing to find solutions, all the while keeping mum about the results, if there are any: the yogurt industry is highly secretive and competitive.

There are no industry-wide statistics on where all the whey is going, but a typical option is paying to have it hauled to farms near the yogurt factories. There, it is often mixed into feed or fertilizer. Chobani, for example, says more than 70 percent of its whey ends up as a supplement for livestock feed.

But there is another possible consumer — babies.

“Because the Greek yogurt production grew so rapidly, no one really had the time to step back and look at the other viable options,” says Dave Barbano, a dairy scientist at Cornell.

State and industry officials reached out to Barbano last year following the first-ever Yogurt Summit, convened by New York Gov. Andrew Cuomo.

Barbano, who specializes in filtration methods for separation and recovery of protein, has his sights set on the tiny amount of protein in acid whey. He believes it might be usable as an infant formula ingredient. But first Barbano has to figure out how to extract the protein in a cost-effective way, and his research is just getting underway.

The concept is roughly modeled on the success that cheese-makers have had selling products derived from their own byproduct — sweet whey. Sweet whey is more valuable and easier to handle than acid whey, as it has a lot more protein, and is easier to dry because it isn’t as acidic as Greek yogurt whey. Cheese-makers have developed a lucrative business selling whey protein for use in body-building supplements and as a food ingredient. And Greek yogurt makers are eager to follow suit.

“There are a lot of people coming in and out of New York state looking at whether this is a good opportunity for investment,” Barbano says.

While Barbano focuses on proteins, researchers in Wisconsin are studying how to extract whey’s dominant ingredient: sugar.

Scientists at the Center for Dairy Research at the University of Wisconsin, Madison, have been experimenting for nearly a year on how to get edible-grade lactose out of acid whey. Such lactose is valuable as an ingredient in things like icing and as a browning agent in bread. “It’s kind of like oil refining: from crude oil you get gas and diesel and other products,” says Dean Sommer, a food technologist at the center. “This is the same concept. You figure out what’s in there and how to grab it and get value out of it.”

Sommer wouldn’t describe the filtration process to extract lactose because the industry-financed research is proprietary. But he believes some third-party companies are now considering building plants to convert acid whey into lactose.

Neil Rejman, an Upstate New York dairy farmer, stands before a lagoon of manure mixed with acid whey. This slurry will be turned in to energy by a machine called an 'anaerobic digester.'

Neil Rejman, an Upstate New York dairy farmer, stands before a lagoon of manure mixed with acid whey. This slurry has passed through a system called an ‘anaerobic digester,’ which converted some of it into electricity.

Meanwhile, back at Rejman’s farm in Scipio Center, N.Y., they’re converting the lactose into methane that can generate electricity.

When the whey arrives from Chobani, some of it is mixed with the vast quantity of manure the farm produces daily. From the manure pit, the light brown soup (basically a river of shit) flows into a 16-foot-deep underground concrete tank known as an anaerobic digester. An innocent looking expanse of cement in a big, green field dotted with dandelions, there’s a lot going on inside, where a fetid mix of manure and whey percolate.

The material is heated up and kept in the tank for about 20 days, during which time bacteria break up the organic material — the lactose, in the case of whey — and release gases, including methane. The gas is fed into generators that produce electricity to power the farm and to sell to the local utility for use elsewhere.

But the setup, which Rejman and his brother had installed five years ago, required a big capital investment that would be out of reach for small farms. It cost $4.5 million, $1 million of which the Rejmans got back through a state subsidy.

Rejman's anaerobic digester.

Rejman’s anaerobic digester.

They primarily built the digester for what Rejman calls “odor control” for their neighbors, as digested manure smells much less than the raw stuff (“You ever take a shit in the toilet and leave it in there?” Rejman asks, by way of explanation.) The whey is an afterthought. In any case, just 20 of New York’s the state’s 5,200 dairy farms have an operating digester, according to Curt Gooch, a waste management engineer at Cornell.

And if any of the big yogurt companies have come up with a better whey solution, they’re being cagey about it. “We are currently exploring other options for our whey, but nothing we are ready to discuss at this time,” says Chobani spokeswoman Lindsay Kos. Dannon spokesman Michael Neuwirth says the company is looking at the nutritional possibilities of whey, but “we don’t have any plans to announce at this point.”

Home Greek yogurt makers have experimented with using whey in baking and pickling. But no one expects a bread or pickle factory to be able to absorb tens of millions of gallons of it.

Meanwhile, the tidal wave of acid whey is not slowing down. As one producer said at New York’s Yogurt Summit: “If we can figure out how to handle acid whey, we’ll become a hero.”

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Is Popcorn Giving You Heart Disease?

Prevention Magazine had this article about popcorn. It is very interesting especially when you read what can be causing this. Another one of those things of us trying to stay Healthy in an Unhealthy world!

 

Is popcorn giving you heart  disease?

By Holland Taylor

Published May 12, 2013

Prevention Magazine

  • Popcorn for the movies.jpg
     

Oh, great. Just when you were starting to get a handle on your BPA exposure,  scientists uncover a new one you should worry about. 

It’s called perfluorooctanoic acid (PFOA)—a chemical found in things like  nonstick cookware, food wrappers, furniture, and even raincoats—and it’s been  linked to cardiovascular disease, according to a new study. 

The kicker? A full 98 percent of us have PFOA in our bloodstreams. (Protect  your body’s most important muscle with these tips to Strengthen Your Heart in 30  Days.)

Researchers from West Virginia University (WVU) School of Public Health,  Morgantown, looked at the health data of 1,200 Americans and compared their PFOA  serum levels with the incidence of heart disease. The results: The greater the  amounts of PFOA in the bloodstream, the greater the risk of cardiovascular  disease—regardless of factors like age, race, smoking, BMI, diabetes, and even  hypertension. While previous research has linked PFOA to cardiovascular disease  in animals, this is the first to look at PFOA’s heart effect on humans.

Scary? You bet. But more research needs to be done to determine the specific  relationship between PFOA and cardiovascular disease. 

“We can’t yet be certain that PFOA causes heart disease,” says lead study  author Dr. Anoop Shankar, chair of the department of epidemiology in the WVU  School of Public Health. “The two could be related in another way, like people  with cardiovascular disease tending to retain more PFOA in their blood.”  (Minimize your exposure to harsh chemicals with these 19 Bizarre Home Remedies That Really  Work.)

Still, PFOA’s track record isn’t exactly reassuring. Health watchdogs like  the Environmental Working Group—which annually puts out the Dirty Dozen Foods You Should Eat  Organic—cite  research that suggests PFOA may be a human carcinogen, and previous research has  linked the chemical to chronic kidney disease and high cholesterol in children  and adolescents. It’s also a significant source of global chemical emissions—so  much so that the EPA partnered with major manufacturers like DuPont and 3M to  form the 2010/2015 PFOA Stewardship Program, which plans to eliminate PFOAs from  the manufacturers’ products by 2015.

Until then, you can minimize your exposure to the chemical by steering clear  of two of the biggest sources: nonstick cookware and packaged foods like  microwave popcorn. According to the FDA, many popcorn bags contain especially  high levels of PFOAs. (Popcorn addict? Avoid chemicals, calories, and sodium  with these tips to prepare the perfect bowl of  popcorn at home.)

Read more:  http://www.foxnews.com/health/2013/05/12/is-popcorn-giving-heart-disease/?intcmp=HPBucket#ixzz2T5B8MHFQ

This Will make You Never Eat ground Turkey Again.

The Consumer Magazine is coming out in June and this is a featured article. It is sickening! Be Prepared. One more thing as we try and stay Healthy in Unhealthy World!     

Consumer Reports investigation: Talking turkey

Our new tests show reasons for concern

Consumer Reports magazine: June 2013
 
From barn to burger  |  A need for stricter limits  |  What you can do
 In our first-ever lab analysis of ground turkey bought at retail stores nationwide, more than half of the packages of raw ground meat and patties tested positive for fecal bacteria. Some samples harbored other germs, including salmonella and staphylococcus aureus, two of the leading causes of foodborne illness in the U.S. Overall, 90 percent of the samples had one or more of the five bacteria for which we tested.

Adding to the concern, almost all of the disease-causing organisms in our 257 samples proved resistant to one or more of the antibiotics commonly used to fight them. Turkeys (and other food animals, including chickens and pigs) are given antibiotics to treat acute illness; but healthy animals may also get drugs daily in their food and water to boost their rate of weight gain and to prevent disease. Many of the drugs are similar to antibiotics important in human medicine.

That practice, especially prevalent at large feedlots and mass-production facilities, is speeding the growth of drug-resistant superbugs, a serious health concern. People sickened by those bacteria might need to try several antibiotics before one succeeds. (Related: Read “Has Your Steak Been Mechanically Tenderized?” That report details a process that can drive bacteria like the deadly pathogen E. coli O157:H7 from the surface deep into the center of the meat.)

Among our findings:

  • Sixty-nine percent of ground-turkey samples harbored enterococcus, and 60 percent harbored Escherichia coli. Those bugs are associated with fecal contamination. About 80 percent of the enterococcus bacteria were resistant to three or more groups of closely related antibiotics (or classes), as were more than half of the E. coli.
  • Three samples were contaminated with methicillin-resistant staphylococcus aureus (MRSA), which can cause fatal infections.
  • Ground turkey labeled “no antibiotics,” “organic,” or “raised without antibiotics” was as likely to harbor bacteria as products without those claims. (After all, even meat from organic birds can pick up bacteria during slaughter or processing.) The good news is that bacteria on those products were much less likely to be antibiotic-­resistant superbugs.
        
From barn to burger

Conventionally raised turkeys are fed mostly corn and soybean meal plus a vitamin and mineral supplement. They usually get FDA-approved antibiotics that may be given in low doses without a prescription. Before the birds are killed, antibiotics must be withdrawn to ensure that residues clear from the birds’ systems.

But harm may already have been done. Although the antibiotics eventually kill off vulnerable barnyard bugs, bacteria that are immune to their effects can flourish and spread. They can exchange genetic material with other bugs, further accelerating antibiotic resistance. And bacteria on turkeys can develop resistance to similar drugs that aren’t even given to turkeys.

Some bacteria that end up on ground turkey, including E. coli and staph aureus, can cause not only food poisoning but also urinary, bloodstream, and other infections.

Antibiotics aren’t allowed in turkeys labeled “organic,” “no antibiotics,” or  “raised without antibiotics.” (Sick birds may be treated, but they’re then sold to non­organic markets.) Organic birds must eat only certified organic feed and pasture, which means no genetically modified organisms; and production of those birds must not contribute to contamination of soil or water. Producers of organic and free-range turkeys must demonstrate to the Department of Agriculture that they’ve allowed birds “access to the outside,” though that phrase is not specifically defined and some birds may not venture outdoors.

Such steps are among the requirements for raising a food animal sustainably—without drugs and in a way that’s more healthful for animals and people.

Indeed, when we focused on antibiotic use, our analysis showed that bacteria on turkey labeled “no antibiotics” or “organic” were resistant to significantly fewer antibiotics than bacteria on conventional turkey. We also found much more resistance to classes of antibiotics approved for use in turkey production than to those not approved for such use. Consumers Union, the advocacy arm of Consumer Reports, believes that the FDA should ban all antibiotics in animal production except to treat illness.

 

A need for stricter limits

When any food animal is slaughtered, the bacteria that normally live in its gut without causing harm can wind up on its carcass. To limit contamination, federal law requires processors to create a Hazard Analysis and Critical Control Point plan. For turkey processors, HACCP includes steps for washing and chilling carcasses throughout processing to reduce the growth of harmful bacteria and contamination of the finished product.

But HACCP doesn’t require eradication of harmful bacteria. In fact, salmonella is permitted in up to half of the ground-­turkey samples that the USDA’s Food Safety and Inspection Service (FSIS) tests at processors’ plants. And bugs that remain can keep growing until the turkey is cooked.

                            The current salmonella standard isn’t strict enough. The USDA should allow no more than 12% contamination in ground-­turkey samples.    

In 2011 Cargill Value Added Meats Retail announced two voluntary recalls of a total of 36 million pounds of conventionally raised ground turkey—among the largest recalls of poultry meat in U.S. history—due to possible contamination with a resistant strain of salmonella Heidelberg. The superbug was traced to a Cargill establishment in Springdale, Ark. In all, 136 people fell ill during that outbreak, according to the national Centers for Disease Control and Prevention, and one of those victims died.

“As we’ve publicly stated over the past year and a half, no stone was left unturned in our efforts to determine the originating source of salmonella Heidelberg associated with the ground-turkey recalls, yet to this day we do not know the origin of the bacteria linked to outbreak of illnesses,” said Mike Robach, vice president of corporate food safety and regulatory affairs for Cargill in Minneapolis. He provided a long list of steps that Cargill has taken since the outbreak to make its ground turkey safer.

In the wake of the recalls, the FSIS required all ground-poultry processors to review and update their safety procedures, paying special attention to the sanitation of equipment. The agency told us that it also plans to conduct a risk assessment of sal­monella and campylobacter (another food-poisoning bacterium) in ground-turkey products. The goal: a new standard for salmonella and, possibly, campylobacter.

Eight ground-turkey samples in our tests, conducted a year after the recalls, harbored salmonella that resisted three or more antibiotic classes. One of those samples came from a package of turkey processed at Cargill’s Springdale plant. It harbored a strain of salmonella Heidelberg that was not the outbreak strain but resisted the same antibiotics. Even a finding of the outbreak strain, the FSIS said, “likely would not trigger a specific follow-­up action by FSIS if steps were previously taken for the affected establishment to regain control of its operations.”

Consumers Union says the current salmonella standard isn’t strict enough, and is urging the USDA to allow no more than 12 percent contamination in ground-­turkey samples, a standard most of the industry already meets.

Any improvement will come too late for consumers such as Diana Goodpasture, 66, of Akron, Ohio. She was sickened with salmonella Heidelberg from ground turkey in June 2011 and was hospitalized for five days. “I’ve had complications ever since then,” she says. “I’m still seeing a gastroenterologist. I don’t know that I’ll ever be well.”

 

How resistant to antibiotics?

We determined whether samples of four bacteria isolated from our tested ground turkey could survive exposure to as many as 16 antibiotics at levels usually effective against those bugs. The antibiotics we tried differed with each bug and included ampicillin, ceftriaxone, ciprofloxacin, tetracycline, and others often used to treat the illnesses those bacteria cause. Classes are groups of similar antibiotics. Three of the 39 samples of staph aureus harbored MRSA, a potentially deadly bacterium.

Bugs immune to drugs

Bacterium Samples tested Resisted one or more antibiotic classes Resisted three or more antibiotic classes
Enterococcus 178 177 144
Escherichia coli 155 135 82
Staphylococcus aureus 39 34 8
Salmonella 12 11 8

 

       

What you can do

                            Slip up during handling and you risk illness.    

Common slip-ups while handling or cooking ground turkey can put you at risk of illness. Although the bacteria we found are killed by thorough cooking, they can produce toxins that may not be destroyed by heat. Take the following precautions:

  • Buy turkey labeled “organic” or “no anti­biotics,” especially if it also has a “USDA Process Verified” label, which means that the USDA has confirmed that the producer is doing what it says. Organic and no-antibiotics brands in our tests were: Coastal Range Organics, Eberly, Giant Eagle Nature’s Basket, Harvestland, Kosher Valley, Nature’s Place, Nature’s Promise, Nature’s Rancher, Plainville Farms, Wegmans, Whole Foods, and Wild Harvest.
  • Consider other labels, such as “animal welfare approved” and “certified humane,” which mean that antibiotics were restricted to sick animals.
  • Be aware that “natural” meat is simply minimally processed, with no artificial ingredients or added color. It can come from an animal that ate antibiotics daily.
  • Know that no type of meat—whether turkey, chicken, beef, or pork—is risk free.
  • Buy meat just before checking out, and place it in a plastic bag to prevent leaks.
  • If you will cook meat within a couple of days, store it at 40° F or below. Otherwise, freeze it. (Note that freezing may not kill bacteria.)
  • Cook ground turkey to at least 165° F. Check with a meat thermometer. 
  • Wash hands and all surfaces after handling ground turkey.
  • Don’t return cooked meat to the plate that held it raw.
 Hours after she grilled a turkey burger for dinner in June 2011, Diana Goodpasture, 66, of Akron, Ohio, says she felt awful. “In the middle of the night, I woke up and I was sick,” she says. “I started to get an upset stomach and diarrhea, and then it just got progressively worse from there.”

Goodpasture, a van driver, says she thought she’d caught a stomach flu, so she stayed home for a few days. But the gastrointestinal symptoms and crampy abdominal pain worsened. “It got so bad that my kids said, ‘You have to go to the hospital,’ ” she recalls. Goodpasture was hospitalized at Akron General Medical Center for five days.

Tests showed that she’d fallen ill from salmonella Heidelberg. The leftover ground turkey she’d frozen after dinner also tested positive when analyzed by the Summit County Public Health Department.

Almost two years later, Goodpasture says she’s still not completely well. “It has really messed up my intestinal system. And from what I can tell, that’s just a lifetime thing I’m going to have to deal with,” she says. “It changed my whole life.”

 

The Make Up We Wear

I just read this article about the dangers in the make we wear. It is really sad all the different bad things they are putting in our products and food. Here is the article. You read it and decide and as always try and stay Healthy in an Unhealthy world!

 Spring is in bloom, and romance is in the air. But before puckering up, you’d  be wise to consider a new analysis, which found troubling levels of toxins in  cosmetics – particularly lipstick.

Researchers at the University of California, Berkeley’s School of Public  Health detected lead, cadmium, chromium, aluminum and five other metals in 32  different lipsticks and lip glosses commonly found in drugstores and department  stores.  According to the report, which is published Thursday in the  journal Environmental Health Perspectives, some of these metals were  found at levels that could have long term health effects.

As far as I’m concerned, any level of any metal found in any makeup product  is too much – particularly in lipstick or lip gloss, which are easily ingested  and absorbed, bit by bit, by the person wearing them.  The researchers in  this study noted even average daily ingestion of lip makeup, defined as 24  milligrams per day, could result in excessive exposure to chromium, which has  been linked to stomach tumors. 

High use, defined as 87 milligrams per day, could overexpose users to metals  like manganese, which has been linked to nervous system toxicity.

It has long been acknowledged, but not necessarily well-studied, that  conventionally produced makeup contains numerous carcinogens, and might be  harmful to our health. And it’s not only adults who are at risk – don’t you know  a precarious toddler or young child just dying to try on mom’s lipstick, or get  all made up for Halloween or a school play? As the UC Berkeley study found, lead  is commonly found in lip makeup, and no level of lead exposure is considered  safe for children. It can lead to decreased bone and muscle growth, nervous  system and kidney damage, speech problems, and seizures.

Lead is undeniably dangerous to children, but ingesting or absorbing products  containing lead and other metals on a regular basis can’t be good for anyone.  The study focuses a lot on “acceptable” daily intake levels of these poisonous  substances – but why is any level that is more than zero considered acceptable  at all?

Like the cleaning products industry, which is largely unregulated by the U.S.  government and does not require manufacturers to disclose ingredients to  consumers, there are currently no U.S. standards for metal content in  cosmetics.

Interestingly, and as the study authors note, the European Union considers  any level of cadmium, chromium, and lead in cosmetics unacceptable. Why don’t  we?

As the so-called “health” establishment remains lax on protecting consumers  from the dangers of metals in makeup (and toxins in other personal care  products), it is imperative to educate yourself.  The Environmental Working  Group’s Skin Deep Cosmetics Database remains a wonderful resource for assessing  just how safe – or not – your favorite lipstick, mascara, or foundation might  be, and selecting the least harmful option. TheDailyGreen.com suggests actually  reading those tiny ingredient lists on every item of makeup you buy, and opting  for products with the most pronounceable names – they’re least likely to be  carcinogenic.  Be wary of makeup advertising two or three organic  ingredients, as the rest of the contents could be synthetic.  For more  resources, check out my website.

Use common sense, do your research, and spread the word. As fewer people buy  poisonous makeup, companies will be compelled to change its ways and adopt safer  practices if they want to make money. The power, as always, is in your hands –  or in this case, on your lips.

Note: Information provided herein is not intended to treat or diagnose any  health condition. As always, consult your health care provider with any  questions or health concerns.

Deirdre Imus, Founder of the site devoted to environmental health,  dienviro.org, is President and Founder of The Deirdre Imus Environmental Health  Center™ at Hackensack  University Medical Center and Co-Founder/Co-Director  of the Imus Cattle Ranch for Kids with Cancer. She is a New York Times  best-selling author and a frequent contributor to FoxNewsHealth.com, and Fox  Business Channel. Check out her website at dienviro.org. ‘e.

 

Healthy Water Drinks for Your Body

 

 

 I found this recipes on Facebook and as soon as I sent it to my family, my daughter in law Kristen send me an email that she had already made it. My 3 little grand daughters had already drank 2 pitchers of it. Sounds like it is a winner for hot summer months. Let me know if you make it and which one is your favorite.

 

 

Farmacology   Organics

 

SPRING CLEANSE ~   YOUR BODY ~ Yes another post abut water lol. But if you really want to   cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes   to help you keep the water flowing!
 
  As a rule, you should try to avoid as much as possible industrial food and   beverages
 
  1) The classical : lemon/cucumber:
  … Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly   sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped   fresh mint leaves. Leave in the refrigerator overnight before serving.
 
  2) The granite : Strawberry/Lime or Raspberry/Lime
  Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one   thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the   refrigerator overnight before serving.
 
  3) The digestive : Fennel/citrus
  First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling   water for 5-10 minutes. Allow to cool.
  Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in   the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the   infusion of fennel seeds. Leave in refrigerator overnight before serving.
 
  4) The antiOX : Blackberry/Sage
  Note that a part from the berries, sage leafs is the herb that has the   highest antioxidant content.
  Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been   very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight   before serving.
 
  5) WATERmelon : watermelon/Rosemary
  Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2   rosemary stems. Leave in refrigerator overnight before serving.
 
  6) The exotic : Pineapple/Mint
  Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12   fresh mint leaves finely chopped. Leave in the refrigerator overnight before   serving.
 
  7) The traditional : Appel/cinnamon
  Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2   cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator   overnight before serving.
 
  8.) The zingibir : Ginger/tea
  In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
 
  Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5   pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight   before serving.

Cancer Fighting Spices

Cancer Fighting Spices

These days everyone is concerned about fighting cancer, heart disease, diabetes, etc. There are things that we can do on part which I think needs to be a main focus, eating foods that will help us stay “Healthy in an Unhealthy World!” Here are some FABULOUS SPICES to add to your smoothies, juices, soups, and other recipes. They help to neutralize free radicals, and combat cancer cells.

Engine 2 Diet Approved Pizza

Engine 2 Diet Approved Pizza

This was my husband’s dinner tonight. He is even eating pizza with broccoli, onions, tons of garlic and no cheese. I am so proud of him and how he knows eating right is so much easier than having more heart surgery. Thanking God for wisdom!

Homemade Bug Spray

Homemade Bug Spray

Yay!! It’s Spring!! Time to get ready for Mosquito invasions. 😉
On my Facebook page someone posted this recipe. I am always looking to try new things that are safe for me and my family. If you make it, please let me know how it is and I will do the same.

Here’s an easy & pleasant repellent recipe you can make at home:
Combine in a 16 oz bottle:
15 drops lavender oil
3-4 Tbsp of vanilla extract
1/4 Cup lemon juice.
Fill bottle with water.

Shake.

Ready to use.

HAPPY SPRING Y’ALL!! 🙂

Published in: on March 25, 2013 at 4:34 pm  Leave a Comment  
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1-in-50 U.S. school kids has autism: Gov’t survey

I just read this article about Autism being on the rise at a very high rate! How do they explain this? Is it what we are putting in our bodies, what they are putting in our food, the hormones and antibiotics in meat, dairy, cheese, what is it? There has to be something and we really need to push for more answers. My thoughts… the food we eat and what they are doing to it.

Here is the article. You Decide!

 

NEW YORK A government survey of parents says 1-in-50 U.S. schoolchildren has autism, surpassing earlier federal estimate for the disorder.

Health officials say the new number doesn’t mean autism is occurring more often. But it does suggest that doctors are diagnosing autism more frequently, especially in children with milder problems.

 The earlier government estimate of 1-in-88 comes from a study that many consider more rigorous. It looks at medical and school records instead of relying on parents.

      Study points to “shared biology” among 5 psychiatric disorders

 

 

For decades, autism meant kids with severe language, intellectual and social impairments and unusual, repetitious behaviors. But the definition has gradually expanded and now includes milder, related conditions.

 

The new report released Wednesday by the Centers for Disease Control and Prevention would mean at least 1 million children have autism.

 

The number is important: Government officials look at how common each illness or disorder is when weighing how to spend limited public health funds.

 

It’s also controversial.

 

The new statistic comes from a national phone survey of more than 95,000 parents in 2011 and 2012. Less than a quarter of the parents contacted agreed to answer questions, and it’s likely that those with autistic kids were more interested than other parents in participating in a survey on children’s health, CDC officials said.

 

Still, CDC officials believe the survey provides a valid snapshot of how many families are affected by autism, said Stephen Blumberg, the CDC report’s lead author.

 

The study that came up with the 1-in-88 estimate had its own limitations. It focused on 14 states, only on children 8 years old, and the data came from 2008. Updated figures based on medical and school records are expected next year.

 

“We’ve been underestimating” how common autism is, said Michael Rosanoff of Autism Speaks, an advocacy group. He believes the figure is at least 1-in-50.

 

There are no blood or biologic tests for autism, so diagnosis is not an exact science. It’s identified by making judgments about a child’s behavior.

 

Doctors have been looking for autism at younger and younger ages, and experts have tended to believe most diagnoses are made in children by age 8.

10 early warning signs of autism

 

However, the new study found significant proportions of children were diagnosed at older ages.

 

Dr. Roula Choueiri, a neurodevelopmental pediatrician at Tufts Medical Center in Boston, said she’s seen that happening at her clinic. Those kids “tend to be the mild ones, who may have had some speech delays, some social difficulties,” she wrote in an email. But they have more problems as school becomes more demanding and social situations grow more complex, she added.

 

The greatest change in prevalence estimates was seen in boys and for adolescents aged 14 to 17 years old. Also, children who were first diagnosed in or after 2008 were more likely to have milder autism than those diagnosed in or before 2007, which may be because of increased awareness among parents and doctors and better diagnostic testing.

Trader Joe and Whole Foods say no to GMO Salmon.

Whole Foods and Trader Joe’s are part of a group of grocers that will have no part of the GMO Salmon that is scheduled to come out shortly. The genetically engineered salmon, developed by Massachusetts-based AquaBounty Technologies, has been seeking FDA approval for years. The Atlantic salmon is genetically altered with a growth-hormone gene taken from a Chinook salmon, and a genetic “on-switch” from an ocean pout, which allows the salmon to continue making growth hormones during cold weather.

You need to read the following information and help stop the FDA from allowing these types of things being done to us. Another great article for trying to stay healthy in an unhealthy world!

http://www.takepart.com/article/2013/03/20/grocers-say-no-gmo-salmon?cmpid=foodinc-fb