Wednesday, September 30, 2009
Well, here we are approaching October and the breast cancer marketing machine is in full gear with tv campaigns, billboards, and food label proclamations! You may be surprised to learn that many products brought to you by companies promoting pink ribbon campaigns actually CONTAIN CARCINOGENS!!! All types of companies; food, cosmetics, hair cair, etc.
Check out Think Before You Pink brought to you by the Breast Cancer Action network.
Cosmetics: Philanthropy or Hipocrasy?
In 2003, BCA coined the term “pinkwasher,” referring to companies that promote pink ribbon products while the products themselves contribute to the disease. Furthering our work challenging Avon, we focused on cosmetics companies that raise money in the name of breast cancer, but manufacture body care products with known carcinogens or reproductive toxins. We took out a ¾ page ad in the New York Times. more.....
Read here about BCA Success stories.
go to the Breast Cancer Action site to sign up for their newsletter (Lots of good info here!)
Read about how Eli Lilly is Milking Cancer.....(Go to BCA and sign easy on-line letter to Eli Lilly)
There's something deeply disturbing about a company that manufactures products that cause cancer as well as drugs to treat cancer.
That's the problem with pharmaceutical giant Eli Lilly, the sole producer of rBGH, the hormone linked to cancer. Earlier this year General Mills stopped using rBGH, a huge victory thanks to activists like you.
In recognition of Breast Cancer Awareness month visit Think before you Pink and the Breast Cancer Action Site. Be informed! Cancer is big Business!
Thursday, September 24, 2009
Place chops over burner with reduced heat. Grill 2 1/2 to 3 1/2 minutes each side until internal temperature reaches 135-140 degrees. While chops are cooking, reduce marinade over medium high heat in a sauce pan on the stove top. Bring to a vigorous simmer and stir, creating flavorful gravy.
Remove chops from grill, cover lightly with tin foil and let sit for 5 to 10 minutes*.
Wednesday, September 23, 2009
What do they taste like? Well, the taste-testers in my household (consisting of me, my husband, and my daughter) had differing opinions. To my palate, they were slighly sweet with creamy herbal overtones (sounds like a good red wine, right? Hmmm, husk cherry wine...) My husband chewed, shrugged and did not comment (not exactly a rave review). My daughter screwed up her face and said they reminded her of the flouride treatment she once got at the dentist (mind you, that was years ago, long before I read about the dangers of flouride. But that's fodder for another blogging session). So, that's a downright pan from the resident teenager.
Tuesday, September 15, 2009
Catch a Buzz…..Save The Bees!
Every morning, a plump, yellow and black visitor descends upon my deck, happily buzzing around a flower-filled planter next to the slider door. This rotund fellow makes his rounds from bloom to bloom, drinks his fill, then zooms off in search of new delicacies.
Not too long ago I would have viewed this large, stinging insect as a pest, and wished him gone. But that's no longer the case. In fact, lately I’ve been having lots of warm, fuzzy thoughts about bees.
Why? Well, did you know that bees pollinate 60 percent of the food that we eat? Yep! Without them, we wouldn’t have melons, squashes, blueberries, apples, nuts, alfalfa, clover, cocoa, vanilla, mango, plums, apricots, broccoli, coffee….the list goes on and on. Suffice it to say that without bees, “life on this planet as we know it would end,” as noted in an excellent article by Tammy Toad Ryan in this summer’s Edible Jersey magazine.
Folks, bees need your help. They’re in trouble. Here in New Jersey, we’re down from 40,000 hives in 1990 to 10,000 now. Not good! You’ve probably heard about the phenomenon referred to as colony collapse disorder, where previously healthy colonies simply die off. This happens when colonies become weakened, and experts believe this is probably due to loss of food sources and the effects of toxic chemicals in the environment.
What can we do? Experts urge farms and lawns to go organic, since bees are killed when they come into contact with insect-control products that are given to plants in food, water, or soil, or when they eat the plants themselves. Says Tim Schuler, currently the New Jersey State bee inspector (how’s that for a job title??!), “the biggest threat to honeybees is the lack of forage because of changes in land use, and pesticides in our environment. The image of the perfect lawn needs to go.” Turns out that the weeds that foil our quest for the perfect lawn—like dandelions and clover—are perfect food for bees. And the pesticides we use to kill these weeds kill not only the weeds, but the bees, too. A double-whammy! Yikes!!
What else can we do? Plant a variety of flowers (wildflowers are great), to provide bees with viable sources of food. I just added three butterfly bushes to my yard—not only do the butterflies love them, the bees do, too! If anyone can recommend deer-resistant perennials and bulbs, please share!
Friday, September 11, 2009
Thursday, September 10, 2009
Avoid it! for you, for your kids! It's insidious and you can easily eliminate it from your diet.
Cancer, Asthma, Allergies, Hyperactivity, NO THANKS!
Here's the scoop.....
There are basically seven, 7, only SEVEN what they call "certifiable" food colorings that are permissable in food production.
CERTIFIABLE = CHEMICALS = DON'T EAT IT!
Being designated as Classified Colors they must be listed on the ingredients list by name.
Blue # 1 (Brilliant Blue)
Blue #2 (Indigotine)
Green #3 (Fast Green)
Red #3 (Erythrosine)
Red #40 (Allura Red)
Yellow #5 (Tartrazine)
Yellow #6 (Sunset Yellow)
Here's WHY you want to avoid the CERTIFIABLE Colors....
They are derived from..........drumroll please....
Petroleum Distillates or Coal Tar!
What will that do to you?
Following dye info from foodreactions.org
(annotations by moi....)
Red #3 can increase thyroid hormone levels and lead to hyperthyroidism, was shown to cause thyroid cancer in rats in a study in 1990; banned inUK January 1990, but not recalled by the US FDA**; banned in Norway
This kills me!$% Thyroid Cancer, come on...how is this acceptable!
FD&C Red No.40; Orange-red colour used in sweets, drinks and condiments, medications and cosmetics, synthetic; introduced in the early eighties to replace amaranth which was considered not safe due to conflicting test results; allura red has also been connected with cancer in mice; banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria and Norway
Are you kidding me - CANCER! Gee thanks, let's bundle them up and send them to school with a nice yummy dose of CANCER!
FD&C Yellow No.6; used in cereals, bakery, sweets, snack foods, ice cream, drinks and canned fish; synthetic; also in many medications including Polaramine, Ventolin syrup; side effects are urticaria (hives), rhinitis (runny nose), nasal congestion, allergies, hyperactivity, kidney tumours, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, distaste for food; seen increased incidence of tumours in animals; banned in Norway
more cancer! and other great stuff!
FD&C Yellow No.5; known to provoke asthma attacks (though the US FDA** do not recognise this) and urticaria (nettle rash) in children (the US FDA** estimates 1:10 000); also linked to thyroid tumours, chromosomal damage, urticaria (hives) and hyperactivity; tartrazine sensitivity is also linked to aspirin sensitivity; used to colour drinks, sweets, jams, cereals, snack foods, canned fish, packaged soups; banned in Norway and Austria
more Thyroid TUMOURS! had enough, are we done yet or are we willing to accept Thyroid Tumours as just a price we have to pay for a yummy treat!
FD&C Blue No.2, commonly added to tablets and capsules; also used in ice cream, sweets, baked goods, confectionary, biscuits, synthetic coal tar derivative; may cause nausea, vomiting, high blood pressure, skin rashes, breathing problems and other allergic reactions. Banned in Norway
Here's a new one.....High Blood Pressure! yippee!!!
FD&C Blue Dye No.1; used in dairy products, sweets and drinks, synthetic usually occurring as aluminium lake (solution) or ammonium salt; banned in Belgium, France, Germany, Switzerland, Sweden, Austria, Norway
ARE YOU THERE YET? MAD YET? C'mon LET'S DO SOMETHING!
WHAT CAN WE DO?
1) READ THE LABEL and don't buy anything that specifically mentions a color and number. Remember that they have to use the FD&C color number. That's an easy Rule to remember!
following exerpt from Red#40.com
If a certified color is used, it must be explicitly declared on the ingredient list, as "FD&C Red Dye #40" or "Red 40" So if you are reading a products list of ingredients and all you see is the nonspecific "artificial color" then you can be sure it's not a certified color. It may be beet juice extract, it might be carmine or it could be caramel color, but it's certain that it's not Red40.
2) CHOOSE BETTER PRODUCTS - because every time you make a purchase you're casting a vote. Somewhere, someone is looking at those numbers. Let them know by voting with your $$$$. Check everything! It's out there in your Doritos, Fruit Loops, Ice Cream, Cheese. Check the product labeled "Natural". It can be in there too!
3) Drop them a line! Why not let them know what you want. There are alternative or exempt colors that are made from natural plant, animal, and mineral sources. I'd much rather eat something colored from beets wouldn't you?
So in closing, with EYES WIDE OPEN.....PLEASE...........Do Something!
We all really need to take back our food system. It's supposed to be nourishment, ya know, fuel for the body, fuel for growing brains, etc..... It's not supposed to slowly kill us with screwed up thyroids, high blood pressure, hyperactivity and the BIG C....Cancer. No wonder we're all tired, sluggish, pudgy, and lumpy. We don't stand a chance when these things are slipped in while we're too busy raising our kids, going to work, just trying to live.........
This Rant brought to you by......MaryAnn
p.s. you can read more at the links above for foodreactions.org and red40.com
There's lots of info out there related to hyperactivity and A.D.H.D. Some dyes have even been banned successfully as a result of public outcry.
Tuesday, September 8, 2009
Maryann, I'm right there with you....LOVE eggplant, and I'm not even Italian (well, by marriage--does that count?? In any case, I'm convinced I was an Italian opera singer in a previous life. Ha, ha.)
I bought lovely organic eggplants at the Flemington Farmer's market last week, too. (Are we a team or what???) What did I cook? Well, this is where we diverge....I wasn't nearly as virtuous when it came down to making a healthy choice. In fact, I caved. Big time. Before I could say "melanzana" (that's eggplant in Italian) I had whipped up a mouth-watering batch of rollatini, generously stuffed with creamy mozzarella, ricotta, and asiago. Delicioso....but undeniably fattening. It's salad for me for the rest of the week! (Speaking of salad, I also found beautiful organic romaine at the farmers' market). Well, even though it was fattening, I took comfort in the fact that it was "real" food, not something encased in plastic that emerged from a cardboard box.
In the spirit of "real food" here's something I spied while perusing Edible New Jersey. (If you haven't yet seen that wonderful publication, keep your eyes peeled. I find it at farmers' markets and health food stores.) This is from Michael Pollan, one of the nation's leading writers and thinkers on food and the author of the well-known book, "The Omnivore's Dilemma."
Michael Pollan's 12 Commandments of Food
1. Don't eat anything your great-grandmother wouldn't recognize as food
What do you think great-grandma would say about Cool Whip?????
2. Avoid products containing ingredients you can't pronounce
There goes at least 75% of what you find at the Shop-Rite.....
3. Don't eat anything that won't eventually rot
Hmmm....wouldn't honey be an exception to this? Isn't it the only food that never spoils? And raw, local honey is so good for you--studies even show that it has antiviral properties!
4. Avoid food products that carry health claims
I think "too good to be true" usually applies in these cases.
5. Shop the peripheries of the supermarket; stay out of the middle
Whether in the movies or your local grocery store, it's all about product placement.......
6. Better yet, buy food somewhere else; the farmers' market of community supported agriculture
Here's an idea: stock up on late summer's bounty by lightly blanching seasonal veggies and freezing them for use during the winter months, a la Barbara Kingsolver. I'm going to try it...I'll let you know how it works out!
7. Pay more, eat less
I know money's tight, but I'd rather buy quality food and cut back elsewhere. (Like cooking at home instead of going out to dinner???)
8. Eat a wide variety of species
As they say, variety is the spice of life! Try something new. Like leeks, maybe. I've never known what the heck to do with a leek. Well, the nice (and very patient) fellas at the farmers' market talked me into using one in potato salad. I sauteed it with garlic (theirs also...an amazing variety appropriately named "music" that waltzes in your mouth) and olive oil. Tastes like a very mild scallion. Yum!!
9. Eat food from animals that eat grass
If you do eat meat, this is the way to go, even if it costs a bit more. You don't want to know what the CAFO's feed their animals!
10. Cook, and if you can, grow some of your own food.
The other day my daughter said to me, "Mom, I'm soooo glad that you cook!" Made all the hard work worthwhile! :) But I'm not even going to talk this summer's pathetic garden...so sad...... :(
11. Eat meals, and eat them only at tables.
Guilty. I eat breakfast and often lunch while on-the-move.
12. Eat deliberately, with other people whenever possible, and always with pleasure.
Still working on part one and two. Part three I've got down pat!
I think Michael Pollan must have been Italian in a previous life, too......
Next, I'll post the recipe for my favorite marinade....please stay tuned, everyone!
Friday, September 4, 2009
Slice the eggplant just under 1/2" thick, sprinkle with salt and let drain about 20 mins in a colander. You can rinse or just wipe the salt off with paper towel. Dry the slices if you rinsed. You're almost done! Put the slices on a lightly oiled sheet pan, brush with olive oil, top with a bit of your favorite sauce, sprinkle with oregano, and pop in the oven. I like to bake in a 300 degree oven till fork tender 20-30 mins.
Sometimes I'll just have a salad with a side of eggplant for lunch or dinner. So yummy, so healthy! I got several beautiful organic eggplant at the Flemington Farmers Market last Sunday.
I feel so great going there on a sunny Sunday morning (think Shiny, happy, people). There's always live music and good produce to be found.
Check it out!
and, check out the Food Renegade Blog for Fight Back Fridays!
Go for it! Rebel against processed food!!
Thursday, September 3, 2009
Wired Magazine did a post in 07'
A delicious blend of sugar, wax, and condom lube.
I laughed out loud when I read that one..... I knew whipped cream was sexy, but...
Here are two of the worst ingredients! hmmm, might inspire one to actually whip cream..
Polysorbates are made by polymerizing ethylene oxide (a precursor to antifreeze) with a sugar alcohol derivative. The result can be a detergent, an emulsifier, or, in the case of polysorbate 60, a major ingredient in some sexual lubricants.
Chemists call this stuff synthetic wax, and it's sometimes used as a hemorrhoid cream. It's one of the magical substances that keep Cool Whip from turning to liquid over time in the fridge.
So, next time you reach for that whipped topping think about those very sexy hemmorrhoids. You might just reach for a carton of plain old heavy cream.......