By Lisa Egan
Natural disasters like hurricanes, Nor’easters, and winter storms can cause you to be stuck in your home for days (or even weeks) on end – and stuck eating whatever you currently have stashed in your pantry and freezer.
Normally, enough notice is provided to allow time to run out to purchase items prior to a storm’s arrival. It is tempting to stock up on convenient comfort foods before a disaster, but this isn’t ideal. For example, many freeze-dried foods are notorious for having excessive amounts of sodium – thus causing you to consume more water to make up for it (oops, there goes your stored water supply!). Staying hydrated in winter is especially important – your body needs more water during winter than it does during the warmer months. And, remember – you will need to store enough water for drinking AND for cooking.
Surviving on your favorite junk foods may leave you feeling dehydrated, drained, and stressed, which will make enduring a sustained emergency situation even more difficult.
Building an adequate emergency pantry takes time and planning to make it fully functional. Ideally, you will store nutritious shelf-stable foods that your family normally consumes (and enjoys), as well as foods that serve many purposes.
Learn how to build a well-stocked pantry using a layering system: The Prepper’s Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals, or The One-Year Pantry, Layer by Layer.
How to build a pantry stocked with nutritious, energizing foods
When selecting foods to add to your emergency pantry, focus on the most nutrient-dense items you can find that are also shelf-stable, with a focus on macronutrients.
Macronutrients are compounds found in all foods that humans consume in the largest quantities, providing the bulk of our calories (energy) from our diets. The three main categories are protein, carbohydrate, and fat.
You’ll want your pantry to have a diverse assortment of foods from all three macronutrient categories.
Protein is the most satiating macronutrient – in other words, it is the most filling. Carbohydrates come in second to protein, and fat takes third place.
Fiber is also filling, so including it in meals can reduce mindless snacking (which humans are prone to do when boredom sets in – and let’s face it, being stuck indoors for days on end can get boring).
In a previous article, we stressed that the foods you store for emergencies should provide you with the energy you’ll need during challenging times. Finding foods that are high in complex carbs and dietary fiber are more efficient from a dietary standpoint and will keep you feeling fuller longer.
To build balanced meals, including a source of each: protein, carbohydrate (ideally with fiber), and fat. Low carbohydrate vegetables (like broccoli and leafy greens) have no limits – add them to meals generously.
Here are some sample meal ideas that include each of the macronutrients:
- Eggs (protein), spinach and tomatoes, cheese (protein/fat), whole grain toast (carb/fiber), and butter (fat)
- Chicken (protein), vegetables, brown rice (carb/fiber), olive oil (fat)
- Steak (protein), salad with leafy greens, potato – sweet or white (carb/fiber), almonds (fat), salad dressing – olive oil w/balsamic vinegar and herbs (fat)
If you are unable to cook, you’ll need sources of each macronutrient in shelf-stable, ready-to-eat form, so we have included ideas for those in each category.
Protein is made up of amino acids, which are the building blocks for our bodies. If we consume excess protein in our diets, our bodies will usually find a way to use it – we don’t store a lot of extra amino acids like we do carbohydrates and fat. Because we either use or excrete extra protein, we need to replenish it through our diets.
Daily protein needs vary among individuals. Body composition, activity level, and overall health are factors that need to be considered when calculating protein needs. A VERY general guideline is one gram of protein per pound of body weight for healthy adults.
You likely already know that eggs, poultry, and meat are good sources of protein, but what about shelf-stable sources?
Here are some options to consider:
- Protein bars: There are many, many varieties available to choose from, and they are not created equal. Read labels, and be sure to select bars that aren’t loaded with sugar. The RXBAR brand is a good choice – these whole food bars provide 12 grams of protein in 210 calories or less and are available in a wide variety of flavors, including Almond Butter, Peanut Butter, Chocolate Sea Salt, Blueberry, and Mixed Berry. These bars are among my personal favorites and have no added sugar, and are gluten, soy, and dairy free. Oh, and the shelf life is 10 months from the time they are made. Not bad for a whole food bar that contains no preservatives.
- Protein powder: Varieties include whey, casein, egg, soy, vegetable, pea, rice, and hemp. Look for brands that do not contain added sugar or fillers. The fewer ingredients, the better. My personal favorite is Nutiva Organic Hemp Protein but there are many to choose from. Naked Nutrition makes nearly every kind of protein powder possible, and with minimal ingredients. All you need to make a basic protein shake is the powder and water. If you are able to use a blender, you can add more ingredients – like frozen fruits and vegetables – to make protein shakes and smoothies. To make your protein shakes and smoothies extra nutritious, you can add a scoop of a green food powder. Nativas Organics offers delicious superfood powders.
- Jerky and air-dried beef: You can either purchase jerky, or make your own jerky or pemmican. When making your own, you can purchase cheaper cuts of meat, marinate it and dehydrate it. An alternative to traditional jerky is air-dried aged beef, like these, from Kalahair Biltong.
- Dehydrated meat: You can purchase this, or make your own – here’s how: Dehydrating Meat Sources for Your Food Pantry.
- Bone broth: This is very nutritious stuff, and is versatile. It can be heated and eaten like soup or sipped on like a hot beverage. Make your own with leftover chicken carcasses from dinner or purchase beef soup bones. Slow cook your soup and freeze it for later use. In the event of an emergency, you can take out one bag at a time and place in the refrigerator. This will keep the refrigerator temperature down in extended off-grid emergencies. Additionally, you can your bone broth for longer longevity.
- Protein pancakes or waffles: Kodiak Cakes Power Cakes mix is a great pantry addition and will come in handy if you are able to cook.
- Beans and lentils: High in fiber, protein, minerals, and vitamins, beans and lentils are a nutritious pantry stable. In fact, beans and rice are a complete protein source! Smaller beans have shorter cook times and will conserve limited fuel sources in an emergency (keep cook times in mind when stocking food for emergencies).
- Dried milk: A common emergency pantry item, powdered milk is high in protein and can be used for many purposes.
Carbohydrate and fiber sources
Many preppers find solace in growing produce from their gardens and preserving the fresh grown fruits and vegetables. Doing so gives them a constant supply of food to put away and seeds for the next year (provided that the seeds they use are non-GMO).
Fortunately, it is not difficult to find nutritious shelf-stable sources of carbohydrates and fiber.
- Dehydrated fruits and vegetables: Dehydrating vegetables and fruits for long-term storage is a great way to get needed nutrition into diets with minimal investment. The dehydration process removes moisture from the food so that bacteria, yeast, and mold cannot grow. The added benefit is the dehydration process minimally affects the nutritional content of food. Dehydrated foods can last for 12 months or longer, provided they have been stored properly. Choose fruits and vegetables that are the most calorie dense. Look for small boxes of dried fruits for easy meal assembly. For best results, follow these rules when dehydrating.
- Freeze-dried fruits and vegetables: Freeze-dried foods are emergency pantry favorites because their shelf life is much longer compared to dehydrated foods. Due to the freeze-drying process, freeze-dried foods are more expensive, but can last 25 years or longers. So, if you’re looking to ensure your long-term food needs are met, this is a good investment.
- Whole grains: Keeping an assortment of whole grains like wheat and oats in your pantry can provide your family with healthful options in the event of an emergency. Some grains don’t even need to be cooked before eating – you can soak steel-cut oats, bulgur, and whole-grain couscous in water overnight, making perfect ready-to-eat meals – no heating required.
- Granola and dry cereals: These are also good options – just watch the sugar content, because some can be quite high. Rice cakes are another option – spread a little nut butter and/or jam on them, or top them with dried fruit. Dehydrated/dried fruit can be added to granola and cereal and eaten with your choice of milk or made into trail mix that can be eaten as a snack.
- Quinoa: Pronounced “keen-wah”, this unique food is often classified as a grain, but it is technically a seed. Quinoa is gluten-free, high protein, high fiber, and packed with nutrients. Use it to make nutritious snack bars, or try this fritters recipe.
Usually, fat sources that are solid at room temperature last longer on your pantry shelf. Fat sources can go rancid over time, and not only do they taste terrible when that happens, but they also aren’t good for your health. To increase the life of your fat sources, store them in a cool dark place, out of direct sunlight. Don’t let water get into the containers, and use a clean utensil every time you scoop a bit out.
- Ghee: A type of highly clarified butter that’s popular in South Asian and Middle Eastern cooking, ghee is made by removing all the moisture and milk solids from butter. This makes it lactose-free and provides a higher smoke point than regular butter. Ghee has a longer shelf life than regular butter, both refrigerated and at room temperature. It does not need to be refrigerated, even after you open the jar. Most ghee is shelf stable for up to a year, as long as it is stored in a cool, dark place. Ghee is naturally rich in Vitamins A, E, and K, Omega-3, CLA, and butyric acid.
- Coconut oil: Coconut oil is solid at room temperature and melts at a low temperature. It can withstand high heat, unlike many other cooking oils. It can be used for sautéing, baking, roasting, and even frying. You can use it to replace butter in many recipes. There are two main types of coconut oil: refined/expeller-pressed and unrefined/extra-virgin (or virgin). The refined version does not taste or smell like coconut and can be used in recipes where you don’t want to taste any trace of coconut. Check to be sure the brand you buy doesn’t use solvents in the refining process. Oh, and coconut oil can be used for many things – to learn more about that, see 39 Manly Uses for Coconut Oil in Your Bushcraft Kit.
- Olive oil: Long revered for its known health benefits, olive oil is an excellent fat source to keep in your pantry. The shelf life of olive oil varies based on the type of container it is stored in, and freshness when purchased. It generally is best if used within a year of pressing. Olive oil typically lasts for 18 months to 3 years, opened or unopened. Store your olive oil in a cool dark place, away from sunlight – and don’t keep it near the stove (the heat can cause it to go bad faster).
- For more on oils, how to store them, and the average shelf of various oils, check out this handy resource: How Long Does Oil Last?
- Nuts and seeds: This food source is one of the most nutrient dense foods and contains fiber, which can help you stay full longer. Nuts also contain protein. Seeds like chia seeds are especially high in nutrient content. Look for lower-salt varieties. The shelf life of nuts varies a lot, according to the type of nut, when they were bought, and how they are stored. Most nuts (and nut flours) can be stored in the freezer, which makes long-term storage of the kinds your family likes easier. The fresher the nuts are when you buy them, the better. Nuts are usually best kept in your refrigerator, especially when the weather is warm – they can become rancid more quickly in warm environments. Store them in sealed bags or containers. This chart from Eat By Date provides more detailed information on shelf life for specific nuts: How Long Do Nuts Last?
- Nut butters: If your family doesn’t burn through nut butters as fast as mine does, purchase them in smaller packages. Some nut butters do need to be refrigerated. Justin’s Nut Butter brand makes single-serving packets which are perfect for bug out bags or if you are making your own MREs (meals ready to eat) Read labels – some nut butters contain added oils and sugar. Or, make your own – all you need is a blender or food processor, nuts, and jars or storage containers.
Of course, water should be your top priority when it comes to building your emergency pantry.
However, there are various reasons you may want to include other things to drink in your emergency pantry. Many of us can’t imagine going a day without coffee, for example. In fact, during a long emergency situation – especially during the colder months – coffee can be a great source of comfort. Thankfully, there are ways to prepare coffee without electricity, should your power go out.
Instant coffee, powdered milk, rice milk, almond milk, and other non-dairy beverages can be stored in the pantry until ready to use (must be kept cold after opening, so buy small containers if you won’t use them up in one day).
Tea can provide comfort and nutrients during emergency situations, so consider keeping a variety of herbal options in your pantry.
And there you have it!
Hopefully, you’ll find the ideas presented here helpful when you are building your emergency pantry. Are there any items you’d add that we left out? Please feel free to share in the comments.
Tess is the author of The Prepper’s Blueprint: How To Survive ANY Disaster
“Food pleasure appears to involve both the opioid and cannabinoids reward circuitry that interact in complex ways.” [Source]
It’s no secret that the standard American diet is having a terrible effect on human health. What’s is a secret, though, is how the food industry uses science and psychology to create processed food products that are devoid of nutrition, full of chemical additives and colorings, and incredibly addictive.
In fact, the science of how food companies get customers physically, mentally and emotionally hooked on their products reads like a good conspiracy theory. Major food manufacturers know good and well that repeat customers can be made by tricking the mind and body and overriding our natural tendency to seek out healthy, satisfying foods.
The public and the food companies have known for decades now — or at the very least since this meeting — that sugary, salty, fatty foods are not good for us in the quantities that we consume them. So why are the diabetes and obesity and hypertension numbers still spiraling out of control? It’s not just a matter of poor willpower on the part of the consumer and a give-the-people-what-they-want attitude on the part of the food manufacturers. What I found, over four years of research and reporting, was a conscious effort — taking place in labs and marketing meetings and grocery-store aisles — to get people hooked on foods that are convenient and inexpensive. ~Michael Moss
The story revolves physiology, psychology and neuroscience, and three key ingredients: salt, sugar and fat. And at the core of addictive food science is our understanding of physiology and neurochemical responses to foods. Scientists have been able to boil this down to a simple equation: The Food Pleasure Equation.
The Food Pleasure Equation postulates that the brain has the ability to quantify the pleasure contained in an eating experience as performed by certain dopamine neurons in the brain and the sensing of calories by the gut. When you have a food choice, the brain actually calculates how much pleasure will be generated during the eating and digestion of a particular food. The goal of the brain, gut, and fat cell is to maximize the pleasure extracted from the environment, both in food sensation and macronutrient content. If a food is lowered in calories for health reasons, the gut has the ability to sense this, and the food will become less palatable over time. [Source]
The work of the food scientist is to figure out how to override this function and trick the brain and body into believing that high calorie, nutrient-poor foods will offer a reward in the form of nutrition and satisfaction. To do this, they look primarily at a short list of key factors.
In a recent article about food cravings and how to beat them, James Clear, author of Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones, elaborates on the six key dynamics involved in tricking you into becoming hooked on junk foods.
Dynamic contrast. Dynamic contrast refers to a combination of different sensations in the same food. In the words of Witherly, foods with dynamic contrast have “an edible shell that goes crunch followed by something soft or creamy and full of taste-active compounds. This rule applies to a variety of our favorite food structures — the caramelized top of a creme brulee, a slice of pizza, or an Oreo cookie — the brain finds crunching through something like this very novel and thrilling.”
Salivary response. Salivation is part of the experience of eating food and the more that a food causes you to salivate, the more it will swim throughout your mouth and cover your taste buds. For example, emulsified foods like butter, chocolate, salad dressing, ice cream, and mayonnaise promote a salivary response that helps to lather your taste buds with goodness. This is one reason why many people enjoy foods that have sauces or glazes on them. The result is that foods that promote salivation do a happy little tap dance on your brain and taste better than ones that don’t.
Rapid food meltdown and vanishing caloric density. Foods that rapidly vanish or “melt in your mouth” signal to your brain that you’re not eating as much as you actually are. In other words, these foods literally tell your brain that you’re not full, even though you’re eating a lot of calories.
The result: you tend to overeat.
Sensory specific response. Your brain likes variety. When it comes to food, if you experience the same taste over and over again, then you start to get less pleasure from it. In other words, the sensitivity of that specific sensor will decrease over time. This can happen in just minutes.
Junk foods, however, are designed to avoid this sensory specific response. They provide enough taste to be interesting (your brain doesn’t get tired of eating them), but it’s not so stimulating that your sensory response is dulled. This is why you can swallow an entire bag of potato chips and still be ready to eat another. To your brain, the crunch and sensation of eating Doritos is novel and interesting every time.
Calorie density. Junk foods are designed to convince your brain that it is getting nutrition, but to not fill you up. Receptors in your mouth and stomach tell your brain about the mixture of proteins, fats, carbohydrates in a particular food, and how filling that food is for your body. Junk food provides just enough calories that your brain says, “Yes, this will give you some energy” but not so many calories that you think “That’s enough, I’m full.” The result is that you crave the food to begin with, but it takes quite some time to feel full from it.
Memories of past eating experiences. This is where the psychobiology of junk food really works against you. When you eat something tasty (say, a bag of potato chips), your brain registers that feeling. The next time you see that food, smell that food, or even read about that food, your brain starts to trigger the memories and responses that came when you ate it. These memories can actually cause physical responses like salivation and create the “mouth-watering” craving that you get when thinking about your favorite foods. [Source]
Scientists have outsmarted your taste buds and your body’s natural ability to identify the right foods to eat. Knowing this allows you to beat them at this game. Your health depends on it.
Read more articles by Alex Pietrowski.
Alex Pietrowski is an artist and writer concerned with preserving good health and the basic freedom to enjoy a healthy lifestyle. He is a staff writer for WakingTimes.com. Alex is an avid student of Yoga and life.
This article (How Scientists Engineer Foods to Make Them Addictive) originally created and published by Waking Times and is published here under a Creative Commons license with attribution to Alex Pietrowski and WakingTimes.com.
The cold and flu season is upon us. How many times did your mother tell you, “Wear a jacket, or you’ll catch a cold”? Maybe you have said the same thing to your kids today. However, wearing a jacket should not be your primary concern.
The reason cold and flu occurrence peaks during the winter months is not because we are cold weather, but because we spend more time indoors and are in closer contact with other people who can pass on their germs and bacteria. Therefore, it is important to strengthen our internal army – or the immune system – to be prepared for the microbial invasion and to help us avoid getting sick
Here are 15 immune-boosting foods recommended by Best Health to get you through the winter months.
Rich in beta-carotene and vitamin A, carrots help your body repair an impaired immune system, combat highly reactive free radicals, and prevent cell damage.
Kefir, touted as a probiotic superfood has been shown to reduce symptoms of a common cold and speed up recovery. Probiotics are vital to proper digestion, and without proper digestion, Natasha Audette, a registered holistic nutritionist, said our bodies are unable to break down the nutrients we take in to help strengthen our immune system.
Organic, free-range eggs are an excellent source of proteins and amino acids. Eggs are also high in selenium, an essential mineral required for optimal immune system and thyroid health.
4. Wheat germ
Wheat germ can be added to smoothies or oatmeal bowls. It is packed with disease fighting nutrients such as vitamin E, selenium, magnesium, and zinc.
Kiwi fruits – or other vitamin C-rich foods such as bell peppers, strawberries, and citrus fruits – protect your body against inflammation and might speed up the healing process.
6. Homemade chicken soup
Chicken soup to fight a cold or the flu isn’t just an old wives’ tale. Scientists found a compound, carnosine, in chicken soup that can mobilize the immune system to fight the early stages of the flu.
Almonds are an excellent source of vitamin E which is a potent antioxidant to protect our cells against damage. Furthermore, Best Health reported on a study published in 2010 that found a naturally occurring chemical in almond skins that can boost the immune system’s response to infection.
8. Pumpkin seeds
These nutritious seeds are packed with zinc. Low zinc levels can impair the immune system and interfere with T-cell function.
Kale has been shown to stimulate the immune system. Among many other nutrients, kale is rich in antioxidants, iron, folate, and vitamins A, C, and K.
Garlic has many infection-fighting abilities should one get sick with a cold of the flu. Researchers have also found that people who take garlic supplements are less likely to get a cold or the flu in the first place.
Ginger has colon cleansing and anti-inflammatory properties. According to Natasha Audette, ginger works best to treat a sore or swollen throat.
12. Shiitake Mushrooms
Researchers at the University of Florida found that eating about 4 ounces of shiitake mushrooms a day improved immune function.
Vitamin D is essential to our health. However, during the winter months, people often don’t get enough of this sunshine vitamin. According to Best Health, a 3-ounce serving of salmon provides about half of your daily need of vitamin D.
14. Collard greens
Similar to kale, collard greens are an ideal source of folate. Folate deficiencies have shown to affect our immune system negatively.
Lastly, cloves are rich in eugenol, a plant chemical that has proven to be very effective in the fight against bacteria and viruses.
The recent news that a number of non-GMO foods were found to be saturated with glyphosate weedkiller caught many people by surprise and left a lot of us wondering exactly how this could happen.
As reported on April 20 by Mike Adams, the Health Ranger, on Natural News, a sample of the Strawberries and Cream flavor of Quaker Instant Oatmeal was shown to contain a whopping 1,327.1 parts per billion (ppb) of glyphosate in testing at Microbe Inotech Laboratories, Inc.
The finding was shocking not only for the incredibly high level of the toxic chemical noted but also because oats are actually not genetically modified crops in the first place.
This highlights a fact that even many consumers who are pretty well-versed on organic and GMO food are not aware of: glyphosate is regularly sprayed on crops such as oats, wheat and barley just before harvesting as a desiccant. This is believed to boost their yield as well as their uniformity and save some time when it comes to harvesting.
Monsanto actually published a paper back in 2010 promoting the practice, showing photographs of how glyphosate can help with yield and uniformity.
Many people fall into the trap of assuming that glyphosate exposure is only an issue with GMO foods, but this is actually not the case, despite what Big Ag wants you to believe.
Major oat supplier refuses to give up glyphosate
General Mills recently made waves by announcing that Cheerios would become non-GMO. Some people were quick to point out that GMO oats do not actually exist, but the cereal did switch to non-GMO sugar. Nevertheless, their non-GMO are still likely contaminated with glyphosate, which has been declared a “probable” human carcinogen.
It’s not just General Mills, either. North America’s biggest oat supplier, Richardson Milling, recently stated it would continue to buy glyphosate-sprayed oats and sees no problems with the practice.
Never mind the fact that glyphosate has been illustrated time and time again to have a broad range of dangerous properties in addition to being a likely carcinogen.
Pre-harvest glyphosate spraying destroys health benefits of oats
Thankfully, not every supplier is on board with this practice. Minnesota-based Grain Millers recently announced that it would stop buying oats that were treated with glyphosate before harvesting.
They added that such oats tend to have a lower content of beta-glucan, which is a highly beneficial soluble fiber that strengthens the immune system, improves blood lipid profiles, and protects cardiovascular health. This fiber is actually the reason that many oat products can claim to be heart-healthy.
This is a vitally important fact to keep in mind as GMO labeling becomes more widespread. Seeing this label on food is better than not seeing it, but it does not mean that the food contains no glyphosate whatsoever.
This was illustrated by the aforementioned testing, which was commissioned by the Alliance for Natural Health (ANH-USA). In total, they found glyphosate in 11 of the 24 breakfast foods tested. The results can be found here. Oatmeal, whole wheat bagels and bread, creamers, and potatoes were all found to contain this poison.
ANH-USA’s Gretchen DuBeau said: “We decided to do this testing to see just how ubiquitous this toxin has become in our environment. We expected that trace amounts would show up in foods containing large amounts of corn and soy. However, we were unprepared for just how invasive this poison has been to our entire food chain.”
The bottom line is that we simply cannot rely on food labels to tell us the truth. The labeling laws are constructed in such a way that leaves a lot of room for deception, and Monsanto actually has an entire department that is devoted to discrediting scientists who speak out about the dangers of its products.
It has never been more important to grow your own food and take a serious look at what is actually inside the foods you buy. Not everyone has access to a lab there they can test their foods, but Mike Adams has tested more than 800 foods, as detailed in his book Food Forensics, in which he shares the results of his tests with readers so they can decide for themselves which foods to eat and which ones to avoid to bolster and protect their health.
The results of independent lab testing are becoming increasingly important as food manufacturers and their suppliers continue to try to pull the wool over everyone’s eyes and act like their food is perfectly healthy.
Author: Isabelle Z.
Learn more: http://www.naturalnews.com/053828_non-GMO_foods_glyphosate_weedkiller_General_Mills.html#ixzz4785Is2nX
Associate Justice of the Supreme Court Antonin Scalia has recently passed away, an event that may actually make it a little harder for guilty corporations to get away with slimy tactics.
Now that the defender of Big Corporations who steal and lie their way through court is gone, what will companies like Dow Chemical do? Notorious for his defense of companies like Dow, Antonin Scalia’s death leaves a legacy of corporate chicanery in question.
To highlight this turn of event, Dow Chemical has changed its mind about appealing a big case. The company decided to settle an antitrust case for millions of dollars rather than trying to overturn a jury award.
Dow planned to challenge a $1.06 billion award to purchasers of compounds for urethanes, toxic and carcinogenic chemicals that are used to make foam upholstery. A jury decided that Dow conspired with four other companies to fix prices on the toxic chemicals. Dow planned to take the decision to its buddy, Scalia, who sat on the Supreme Court and who had a history of protecting corporate interests, no matter how sinister their behavior.
But Dow decided to go a different route. I wonder why.
A Little Background
In 2011, Scalia wrote the 5-4 ruling that stated female workers could not sue Wal-Mart for gender discrimination. In 2013, Scalia also voted to protect Comcast from a monopoly suit. That same year he sided with American Express over merchants attempting to sue the company via antitrust law. Of course, Dow was expecting him to save their proverbial butts.
Whether its price fixing or creating toxic pesticides like neonics that harm our bees and butterflies, they’ll have to find a new insider to protect them in legal battles.
Author: CHRISTINA SARICH
Read more: http://naturalsociety.com/scalia-judge-dow-chemical-pay-835-million-69261/#ixzz42DiEWTLR
Follow us: @naturalsociety on Twitter | NaturalSociety on Facebook
A growing number of medical researchers are now revealing that most cancer diagnoses are FAKE. There’s now a push to reclassify many cancer diagnoses because these “cancers” do not have the potential to become lethal at all if left untreated. Many cancers diagnosed in the breast, lung, thyroid, and prostate are really indolent lesions that pose no threat to the person. Conditions that are often treated barbarically and expensively (with devastating results) are not cancerous or dangerous at all. The billions of dollars that are made on surgery, radiation, cancer drugs and chemotherapy for benign conditions such as ductal carcinoma in situ (DCIS), high-grade prostatic intraepethial neoplasia (HGPIN) and other indolent lesions all contribute to a wide-reaching racket that has millions of people deceived. It’s a scam. Several people have been told they have cancer when they really don’t. After being ravaged by toxic chemotherapy, patients who have been lied to are left more broke and sicker than ever before!
New emotions, new approaches to cancer diagnoses
Some of the first feelings that may settle in after a cancer diagnosis are anxiety, sorrow, anger, regret and panic. Since millions are being misled by fake cancer diagnoses, it’s important for any diagnosis to be met with skepticism. It’s important to replace those devastating feelings of panic with a sense of calm. By asking questions and staying in control of their emotions, patients are less likely to be deceived and pressured into hasty, invasive and destructive interventions that are unnecessary most of the time.
Whether the cancer is benign or capable of progressing, there are several steps a patient can take to bring his or her body to its normal state of healing and regeneration. Here is a list of nine foods that help prevent cancerous tumors in the body:
- For those looking to protect their DNA from damage and keep their cells functioning optimally, cruciferous vegetables are important to eat. Cauliflower, garlic, cabbage and onions protect DNA from damage because they contain glucosinolates. These bitter, sulfur-containing phyto-chemicals optimize cellular functions, reducing risk of cancer.
- Breast cancer doesn’t survive when lutein and zeaxanthin are present. Found in dark green leafy vegetables such as spinach and kale, these antioxidants are key to cancer prevention.
- Lentils and chickpeas, which provide calcium, iron and B vitamins, are nutrient-packed powerhouses that have been associated with reduced breast cancer risk. They also provide vegetable protein into the diet, which can be a healthier substitute in place of animal meats.
- Foods high in the antioxidant lycopene, like tomatoes, watermelon and papaya are associated with reduced cancer risk.
- Researchers at Zheijang University and APCNS Center of Nutrition have studied omega-3 polyunsaturated fatty acids and found out that daily intake of salmon and tuna alone can reduce breast cancer by 14 percent. The study was carried out on 800,000 women.
- At the University of Navarra in Pamplona, researchers found out that when women (on a Mediterranean diet) add extra virgin olive oil to their meals, they reduce their risk of breast cancer by 62 percent over a five year follow-up period.
- Women can also reduce their risk of breast cancer by getting flax seeds in their diet. Lignans, found in flax seeds, are a type of phytoestrogen that are proven to prevent breast cancer in post-menopausal women.
- Piperine of black pepper and curcumin of turmeric root combine effectively to target and limit the self-renewal of stem cells that initiate cancer.
To learn more about how to optimize the healing processes of the body, sign up to watch this groundbreaking nine-part docu-series: The Truth About Cancer: A Global Quest. The series includes over 100 doctors, researchers, scientists and survivors revealing the truth about cancer.
Originally Published: http://www.naturalnews.com/051499_anti-cancer_foods_cancer_prevention_nutrients.html
Author: L.J. Devon
When it comes to eating healthy with high quality organic ingredients, the biggest issue I hear from you guys has to do with the heightened cost of buying organic. The truth is, a lot of organic food IS expensive, but there’s a number of ways to really save when it comes to grocery stores like Whole Foods and others.
Here’s my biggest tip on how to buy organic food for cheap:
What saving big really comes down to is avoiding most pre-packaged products. When you buy pre-packaged foods, like sushi rolls or organic kale chips, you’re really paying for what the company has already done to the base ingredients of the product — not the ingredients themselves.
As you can see in the video, I highlight this example using a bag of kale chips. The kale chips came in at around $6, and only contained a small amount of kale in the bag, while a large amount of raw kale was only $1.99 in the produce section. The raw kale for $1.99 could produce far more food, and is way less expensive, because it’s not just about the ingredients in the kale chips. You’re paying for the kale chip manufacturing company to purchase the raw kale, dehydrate it, process it on their equipment, spice it, ship it to Whole Foods, and then leave room for a profit.
With the raw kale, you’re paying much more so for the actual product itself. Does that make sense?
This is my top rule for saving big at the grocery store while still buying organic, and it’s an accessible tool for everyone reading to help cut costs while also preparing their own food (another plus). Here are another few strategies below.
Additional Organic Food Saving Tips
1. Buy In Bulk
Buying in bulk, especially at stores like Costco, can really save you big in the long run. Organic grains and cereals will last up to a year when stored properly, and even organic fruits and vegetables can be frozen to be pulled out later for stir frys and smoothies.
2. Join a ‘CSA’
Community supported agriculture programs will often deliver a box of local, organic produce and other food to your door for a small fee. These organizations save not only money, but time. If you can’t make it to the grocery store, then have it delivered. You’ll also be supporting local businesses.
3. Join a Co-Op
These organic cooperatives are growing. More and more cities offer fresh produce, breads, dairy, and meats to the people who sign up for their fresh foods. You can use a co-op directory service to find one near you, and score some super cheap, healthy eats.
Author: Anthony Gucciardi
A massive regulatory loophole allows food manufacturers to add potentially dangerous ingredients to products without the FDA ever reviewing the safety of the additives and, in many cases, without even knowing a company has added them.
These products are permitted in food thanks to a loophole in a decades-old law that allows food companies to add ingredients to their products without first consulting the FDA. The loophole was born in 1958, when President Dwight D. Eisenhower signed the first law regulating ingredients added to food. The law created a system requiring food companies to submit new ingredients to the FDA to review the additives’ safety.
Congress, concerned that the government would waste precious time reviewing the safety of innocuous products like table salt and vinegar, added an exemption to the law to bypass the review process. The loophole allows companies to prove on their own that their ingredients are “generally recognized as safe” (GRAS).
Companies that do choose to allow the FDA to review an ingredient wait an average of two years to hear back from the agency; sometimes, it takes decades. It’s also important to note that the FDA almost never rejects a GRAS determination. To date, only 17 out of 524 notifications submitted to the agency have been rejected. 
FDA Database: 93% of Food Additives Aren’t Properly Studied
“It’s a balloon in the shape of a regulator,” said O’Reilly, who specializes in food and drug law. “We have the appearance that there’s a regulator protecting us, but there’s not.” 
This is not to say that the government never takes action to rid the food supply of dangerous substances. A loud, public outcry over a widely publicized health threat often makes the agency wake up and take notice, even if it acts at a snail’s pace.
The FDA earlier this month announced that the food industry has three years to phase out the use of partially hydrogenated oils (PHOs), or trans fats, which were once on the agency’s list of GRAS products, but are now known to raise “bad” cholesterol and lower “good” cholesterol. Trans fats, while not immediately dangerous, have been named by public health experts as a contributor to heart disease, stroke and Type 2 diabetes. 
There are thousands of lesser-known additives listed under the heading of “GRAS,” many of which have been shown to cause serious, long-term health problems.
Earlier this month, a 38-page petition was filed with the FDA urging the agency to specifically phase out eight synthetic flavorings currently categorized as GRAS: Benzophenone, Ethyl acrylate, Eugenyl methyl ether, Myrcene, Pulegone, Pyridine, Styrene and Trans and trans-2,4-hexadienal. These flavorings are found in baked goods, candy and ice cream, and have been found to cause cancer in both humans and animals.
In some cases, the dangers are more immediate. Truthout recently published an article on the dangers of GRAS ingredients, highlighting the case of one young woman who suffered a serious allergic reaction to lupin while vacationing in Berlin. Lupin flour is made from a peanut-related legume and can spark allergic reactions in individuals with peanut allergies.
In Europe, lupin is considered a “major food allergen” and must be labeled as such on packaged foods. Lupin is less common in the United States; however, the ingredient can still be found in products here. Due to the rarity of lupin, the FDA does not require companies to identify it as an allergen on packaged foods, despite knowing about lupin’s effects since at least 2008. 
GRAS ingredients are supposed to meet a standard of “reasonable certainty” that they are not dangerous to consume. In order for this to happen, companies must establish that the additive is commonly understood by qualified scientists.
But scientists are not always in agreement on the safety of GRAS additives, and ingredients that have been considered safe for years are now under the microscope as new health information emerges. One example is carrageenan, used in yogurt, ice cream and soymilk to give the foods their thick, creamy texture. Long considered safe, it recently came to light that carrageenan can cause gastrointestinal inflammation in animals and humans.
“We simply do not have the information to vouch for the safety of many of these chemicals,” Michael Taylor, the FDA’s Deputy Commissioner for Foods, told The Washington Post last year.
About 1,000 ingredients have been added to food without FDA review since 1958. The Natural Resources Defense Council (NRDC) calls the process “generally recognized as secret.” Two industry reporters told Center for Public Integrity (CPI) that two-thirds of their safety reviews are never sent to regulators. Truthout reports that one international food company confessed it introduces five new additives every year without informing the FDA.
The threat of lawsuits by companies and industry groups prevents the FDA from requiring food companies to submit basic information from safety evaluations. Unfortunately, the government’s fear of litigation means the general public will remain in the dark about exactly what is in the food they are eating and trusting to be safe.
Author: Julie Fidler
Processed food packages are marked “diet” “low calorie” “low fat” and marked with names like “weight watchers” “lean cuisine” enticing consumers with the false implied promise of becoming thin “if” you eat their products.
The truth is we need calories. They are one of the very reasons we eat in the first place.
What is a calorie?
A Calorie is a unit of energy. Your body runs on them. No calories = no energy = tired you!
It has been spouted by many weight loss gurus that “a calorie is a calorie” and that the math is all that counts… More calories burnt than taken in equals weight loss.
Again, this is not the full story.
A calorie is not a calorie. They are not all created equal. The old saying “Garbage in / Garbage out” also applies.
Why are people so fat?
The diet industry would have us believe it is because you have no will power. Because you have no will power you need things outside of yourself to help you – diet pills, shakes, appetite suppressants, this fad diet, that fad diet… Listen to me here – it is all crap.
So what is the truth?
The truth is we are being malnourished.
Yes I see you looking sideways at me, thinking “how can malnourishment be the problem when the problem is excess weight and eating too much?”
The problem starts with the soil. It no longer contains the trace minerals that used to be absorbed into our fruits, vegetables and grains. Now add to that the majority of what people eat are now GMO (genetically modified) which means they have been scientifically altered. The reason they have been altered is so that they will produce more crops faster and more resistant to bugs. Growing faster means less actual maturation and they yield less nutrition. Add to that they also cellularly produce their own pesticide internally, which we consume as well and you are eating poisonous non-nutritious vegetables and fruits and grains that can actually cause disease and severe allergic reaction in many people.
Compounding this problem is our meat supply – if you still eat meat, our livestock is being mistreated, miss fed, cooped up in hazardous conditions, and treated with high levels of antibiotics in many cases. These are not healthy animals and they do not produce healthy meats.
People are not cooking for themselves at home as in decades past. Fast food, restaurants, boxed and packaged items are the norm. Processing, preservatives, canning, all of it leeches the nutrition out of our foods leaving us eating essentially dead food. We are what we eat… and we are fast becoming a nation of living dead humans.
When we eat nutritionally deficient foods our bodies give us the cue to eat more because what we just ate frankly did not make the cut.
That is where over eating comes into play. You aren’t weak. You are legitimately hungry for real food and nutrition and your body is screaming for you to help it. The problem is that most don’t recognize the problem and keep on with more servings of yet more nutritionally deficient foods. This leads to weight gain.
When you eat actual organic non-gmo fresh foods you are getting not just calories. You are getting vitamins, nutrients and actual sustenance. When your body receives this? You stop being hungry as it has found what it was searching for.
When you eat good live nutritious foods from the earth that have not been messed with by science or processing you find that you really don’t need to count calories. Your body will naturally work with you and stop eating when you are full and have had enough.
-Drink as close to a gallon of non fluoridated water daily
-Add in ½ teaspoon of Pink Himalayan Salt (this restores the 72 trace minerals missing from the soil that you need to live and be healthy) *pink salt will not raise your blood pressure, and in fact may lower it.
-Stop with the table salt entirely. Just throw it out.
-Eat organic, local, non gmo veggies, fruits and grains sparingly as much as possible.
-Limit meats, and do free range grass fed when possible.
-Eggs, same thing – organic free range, cage free
-Drink water with fresh squeezed lemon or lime upon waking daily
-Eat when you are hungry. Follow your body’s cues… small meals/healthy snacks 3-4-5 times a day is great.
-And of course get out there and move. Be active.
Enjoy your food. Food and calories are not the enemy.. They are here for us to take pleasure in. “Everything I eat turns to health and beauty!”
If you aren’t sure where to start I suggest The Earth Diet. www.theearthdiet.org
Author: Sarah J. Barendse
A small and very funny animation of a parody of star wars, made to alert people about some of the serious problems of producing and eating food using dangerous synthetic chemicals, Genetically Modified Organisms, allowing big corporation interests control the food chain, and other problems that helps to destroy nature and the health of people. As this animation shows, producing and buying organic food on smaller and more ethical stores is the best solution for many of these problems.
BUY ORGANIC, FOR YOU, FOR OTHERS AND FOR NATURE.