Another blog about cheap goji berries

cheap goji berriesWe Need to Feed the World; So Why do Environmentalists Attack GMO Foods?

Have you ever considered that right now there is a huge food shortage for helping the Third World Nations and the deficit is getting bigger, not only due to more mouths to feed and transportation costs, but because there really is a food shortage. Recently this was discussed in our Online Think Tank.

A student graduating from the University of Colorado noted that WFP or World Food Program, like the UN and other major NGOs had a food shortage and she willfully donated her $10 monthly monies to the cause. The issues are indeed the dire. We need GM Foods to feed the Third World. GM Foods have less spoilage in shipping and greater yields in the fields. Without this edge; can we still feed the World?

After all we need to Feed the World; so why do Environmentalists attack GMO Foods? Well they believe that they are; �unnatural, minimally nutritious and some studies have tried to link some GMO foods to various diseases.�

Some people will not eat GM Foods and the EU will not allow them to be sold. Some fair criticism has been issued and that is that we do not know the full results of GM Crops yet and therefore we need to know more before we start feeding them to the world. Yes, but if we wait and the food shortages grow more people (humans) will indeed starve to death, which is not a good thing.

So our Online Think Tank has been debating both sides of this issue rather vigorously, do we let people starve today to save them from a possibly potential eventuality some time in the far off future? I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.

"Lance Winslow" - Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance; http://www.WorldThinkTank.net/. Lance is a guest writer for Our Spokane Magazine in Spokane, Washington

Food Colourings and What You Should Know About Them!

Hi Folks,

OK so I know that I am always encouraging you to make fresh healthy food yourselves, but let�s face it, sometimes there isn�t enough time in the day. I want to talk about things that you will commonly find in your ready made food; what they are, and what they means to your health; this way you can make an informed choice about what to pick up and more importantly what to put down.

So what is an additive? It is something added to your food to make it last longer, taste better, look palatable, make it easier to manufacture, or cheaper to produce. Within the European Union additives are labeled with an E number which means that the additive has been accepted by the European Community. Many of these officially sanctioned products are still banned in some EU countries, and also in Scandinavia, Russia and Australia. If a number appears without an E then it has not been cleared for use by the European Community, but may be used in the UK. In the US a different system is used which includes numbers instead, although the additives are the same. The food and governmental bodies have said for years that the range of additives are safe for human consumption, however, as you can see many countries cannot agree about what is and isn�t safe.

Over the years some additives have been withdrawn due to health scares; 28 food additives (including the infamous Sudan 1) have been banned, mostly because they carry a cancer risk, or contribute to organ damage. 15 of the 28 banned were food colorings. Out of 45 current E-numbered colourings, 23 are banned in one or more countries, and yet available in the UK. A further 21 colourings are recommended to be avoided by the Hyperactive Children�s Support Group, along with 49 other E-numbered food additives (including sweeteners) linked with behavioral problems in children- and also commonly found in children�s foods.

We will start this week with food colourings; these are added to make our food look more interesting and palatable. Often these are added in large amounts to children�s food, as they make the food look more exciting. Unfortunately, many colours are linked to hyperactivity and behavioral problems in children as well as a host of other problems such as eczema and asthma. E Numbers 100-181 are all colours. Often they will be given their number and name, which can make is easier for you to identify them. Some of these are made from natural plant products, for example E162 or Betanin is made from beetroot and has no known side-effects. Being vegetable in origin does not always make an additive safe; E123 (Amaranth) a red colour is derived from a small plant, and is banned in USA, Russia, Austria, Norway and other countries and found in jellies, sweets, cake mixes, and fruit fillings. It is known to provoke asthma, eczema, and hyperactivity, possibly to increase risk of certain cancers, and in animal experiments caused birth defects, and foetal deaths.

Others have names which sound natural but are not, for example E150 or Caramel; the most commonly used group of colours, found in a wide range of foods,; beer, sauces, puddings, sweets, kids food, chocolate, buns. This group comprises E150a, b, c, and d also named, plain caramel, Caustic Sulphite caramel, Ammonia Caramel and Sulphite Ammonia Caramel-( I am not sure I like the sound of �caustic� or �ammonia� in my food). The UK food guide and the Hyperactive Children�s Support Group recommend that these colours are not given to children, but you will find them in many kids� foods and drinks.

Some of the numbers have names which make them sound rather harmless; E155 or Chocolate Brown HT, sounds almost delicious until you discover that this colour, often found in chocolate cake, and chocolate cake mix, is derived from coal tar, is not recommended for consumption by children, and is banned in Australia, Austria, Belgium, Denmark, France, Germany, Norway, Sweden, Switzerland and the United States. It is thought to cause allergic or intolerance problems, particularly in asthmatics; somehow it doesn�t sound so harmless when you know the details.

Several colours are of animal origin, and vegetarians may wish to avoid them, such as E170 Calcium Carbonate, found in toothpaste, canned fruit, vegetables and wines, which can be sourced from animal bones (or rock minerals), or E120 Cochineal which rather charmingly is made from insects- yummy.

Out of the 45 E numbered colourings, only six have no reported side effects. Many of the side effects are anecdotal, although the sheer number of people reporting them is surely an indication that something is wrong. Many studies have linked colourings to health problems, particularly in children, although the findings are often rejected by the Food Agencies. One British study found that a quarter of toddlers suffered adverse effects after consuming foods containing 3 food colourings. Although these additives have been tested for �safety�, it is curious that many countries still do not think them safe enough to use in their food. The additives have also never been tested for safety in combination with other additives although they are rarely used alone.

Just for fun, here is the low-down on the colours inside a packet of a popular multi-coloured chocolate bean; a favorite children�s treat;

� E110 (sunset Yellow), banned in Norway and widely found in sweets, pies, cakes, sauces, puddings, canned fish, ice cream, jelly, cheese sauce etc; urticaria (hives), runny nose, nasal congestion, allergies, hyperactivity, kidney tumors, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, increased incidence of tumors in animals.

� E171 Titanium dioxide a white colouring known to pollute waterways, but with no reported effects in humans.

� E104 Quinoline Yellow, can cause dermatitis; banned in USA and Norway. It is recommended by several organisations that this colour is avoided by children.

� E124 Ponceau a synthetic red colour derived from coal tar; carcinogenic (cancer-causing) in animals, also can produce bad reactions in asthmatics and people allergic to aspirin; banned in USA & Norway. It is recommended by several organisations that this colour is avoided by children.

� E122 Azorubine, Carmoisine a red colour derived from coal tar; can produce bad reactions in asthmatics and people allergic to aspirin; banned in Sweden, USA, Austria and Norway. It is recommended by several organisations that this colour is avoided by children.

� E133 Brilliant blue an aluminium or ammonium salt; banned in Belgium, France, Germany, Switzerland, Sweden, Austria, Norway. It is recommended by several organisations that this colour is avoided by children.

� E120 Cochineal, a red colour; made from insects; the hyperactive children�s support group recommends that this colour is avoided. It is recommended by several organisations that this colour is avoided by children.

The chances are that when you are buying sweets, cakes- any manner of ready made food, you will be buying products which contain colourings. You may decide that the evidence is unconvincing, or you may decide that it is not worth risking the harmful effects, especially with your family. There is little doubt now that many children are adversely affected by food colourings, and several Local Education Authorities in the UK are attempting to ban food colourings from their school meals and machines. The good news is that you can avoid them by selecting products marked �no artificial colours,� by buying organic products, or by getting the raw ingredients and making things yourselves.

I do hope that this will encourage you to look on the backs of food packaging, and check what lies within. Even if you cannot avoid these nasties all of the time, it may be a good idea to steer clear of them where possible, especially in what you feed to children and teenagers.

For a full list of additives, colourings, sweeteners and flavourings write to:- Hyperactive Children�s Support Group at 71 Whyke Lane, Chichester PO19 7PD or Telephone 01243 551313.

Stay healthy,

Vikki

Do you have any friends and family who could benefit from getting fitter and feeling better? If you do, then treat them to free copy of this newsletter, forward it to them, and get them to e-mail me with a request. E-mail getfitter@yahoo.co.uk subject: newsletter request. Would you like to bring health into the workplace? Get fitter now offers a corporate package, including yoga classes. Please visit http://www.corporatechill.com

Vikki Scovell BA(hons) PG DIP is a fully qualified Personal Trainer and Fitness Coach. She is a qualified Nutrition Adviser and runs successful Community Exercise classes. Vikki is a consultant in Healthy Eating and Exercise initiatives to schools in the independent sector and publishes School and General Healthy Living newsletters.

East Coast Charlie Journal

Tuesday March 13, 2007

May will soon be here and I will once again be off in search of the �ultimate catch�. �Ahh, the sea, she be a callin�, it�s what my �Old Pop� would say. A true �lobsterman� he was. Taught me everything I know. In fact, taught me things I don�t think he ever intended to teach me like the fact that if it were not for the �lobstermen� of Maine like myself, my �Old Pop� and my friends down at East Coast Gourmet, it wouldn�t be possible for the rest of the world to enjoy the succulent taste of lobster year round. Yes in deed. I have learned so much. And, in turn, have so much to share like my �Old Pop�s� Lobster Pie Recipe.

Old Pop�s Lobster Pie

Ingredients:
4 Lobsters, Boiled or Steamed 1-1/4 to 1-1/2 pound size
1/2 cup bread crumbs-unseasoned
1 cup crushed crackers (butter crackers taste best)
1/2 cup melted butter (no margarine)
1 teaspoon Worcestershire Sauce
1/2 cup minced onion
1/4 cup minced green pepper
5 medium mushrooms, chopped fine
1/4 cup butter, non melted
lemon juice and lemon wedges

Instructions:
Place butter in pan, saut� onion, pepper and mushrooms until tender. Add remaining ingredients for stuffing, mix well (set aside). Shell lobsters and place lobster meat into an 8x11 baking dish. Drizzle fresh lemon juice over lobster and dot generously with butter. Top lobster with stuffing mix and dot with butter. Drizzle with lemon juice and bake in a 400 degree oven for about 15 minutes till lightly browned on top. Garnish with lemon wedges and parsley!

Sounds so darn good, I think I�ll call my friends down at East Coast Gourmet to send me over one of their world famous Lobster Pies, the next best thing to Pop�s!

Signing off, East Coast Charlie

Want a great Lobster pie go and see Charlie at East Coast Gourmet and choose from a selection of awesome tasting gourmet gifts. One way links built by LinkAcquire - Your one stop solution to being #1 in Google.

goji berries research | authentic goji berries | goji berry trees | tibet authentic goji berries | tibetian goji berries