A Favourite Strawberry Cottage Cheese “Zone” Recipe

Strawberry Cottage Cheese

Here is a quick one and it’s a favourite of mine. It’s great for lunch or breakfast and it is quick and easy!  It is hormonally balanced with and doesn’t leave me feeling sleepy after eating it. I’ve also substituted 1 cup of blueberries or raspberries with great tasting results as well. Let me know how you like it! I find this is great before a workout as it doesn’t leave you with that heavy feeling in your stomach, and it digests easily.

Ingredients:

• 3/4 cup low fat cottage cheese (3 protein)
• 1/2 cup plain yogurt (1 protein and 1 carb)
• 1/3 cup unsweetened applesauce (1 carb)
• 1 cup blueberries (fresh or frozen) (2 carb)
• 4 teaspoons slivered almonds (4 fat)

Directions:

• Place strawberries and applesauce, nutmeg and cinnamon in a blender and pulse 2 or 3 times. You don’t have to, if you want you can keep the fruits whole and treat them as little treats when you get them!

• In a medium bowl, combine strawberry mixture, yogurt and cottage cheese.

• Sprinkle with almonds and serve.

Other measurements if you don’t have a measuring cup and just want to eyeball it!

Cottage Cheese : 1/2 of the container (see picture right)

Yogurt : 4 heaping tablespoons

Unsweetened Applesauce: 1 small container for kids lunches. 100 ml

Fruit: 8 medium sized strawberries, not the frankenberries that have no taste. I cut them up to make them fit in the bowl better.

Almonds: 3 per fat block, 12-16 for most people. I don’t use the low fat yogurt or the low fat cottage cheese, so substitute as needed. Maybe that is why I like this so much!

Fruit recommendations:

Pick what is in season and what is local. This way you will ensure freshness and great taste.

Are you getting enough protein?

(By Brendan Brazier)

It was once thought that only animal protein was complete and therefore a superior source to plant-based options. Complete protein is comprised of all ten essential amino acids. By definition, essential amino acids cannot be made by the body; they must be obtained through dietary sources. And, in fact, there are actually several complete plant protein sources. However, to obtain all amino acids in high quantities, it’s advantageous to consume several complementary sources of protein on a regular basis. For example, hemp, yellow pea and brown rice protein make up a superior amino acid profile that rivals any created in the animal kingdom.

Additionally, one of the big advantages of properly balanced whole food (plant-based protein over animal protein) is its slightly neutral pH. In contrast, highly processed foods are acid forming, as are animal based foods. Whey protein isolate, for example, is highly acid forming. Whey straight from the cow would be neutral and even slightly alkaline, but once the protein is isolated (no longer rendering it a whole food), it is then pasteurized. These two steps of processing lower its pH, making it more acid-forming. Meat — pork in particular — is also highly acid forming.

It’s advantageous to maintain a neutral pH. Eating too many acid-forming foods will promote inflammation, reduce immune function and cause calcium to be pulled from the bones in order to keep the blood in its neutral state of 7.35. This, of course, leads to lower bone density and, in many cases, osteoporosis.

The most alkaline forming foods are those with chlorophyll, the green pigment in many plants. Leafy greens for example. Hemp is an excellent example in that is contains complete protein, yet the fact that it is not isolated and that it contains chlorophyll helps maintain a more alkaline pH.

So, there you are: you can have your plant-based protein and eat it, too.

Source: http://gliving.com/

Nitrates in commercial foods more dangerous than we first thought

Not that you need any more reasons to eliminate processed food from your diet, here’s more proof…

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According to a new study by scientists at Rhode Island Hospital, millions of North Americans could be at risk of serious and even fatal diseases because of chemicals used to fertilize and to preserve food. Scientists have found a strong link between increasing levels of nitrates and nitrites in our food supply and increasing death rates from Alzheimer’s, diabetes mellitus and Parkinson’s disease.

Nitrites and nitrates belong to a class of chemicals called nitrosamines that are created by a chemical reaction between nitrites or other proteins. In fact, more than 90 percent of nitrosamines have been shown in tests to be carcinogens. However, they are allowed to be freely added to the US food supply. In fact, if you pick up a processed food package such as luncheon meat or bacon, certain beers and some cheese products, you are likely to find that they contain these chemicals. In addition, exposure to nitrates and nitrites are widely found in fertilizers, pesticides and cosmetics. Exposure also occurs through the manufacturing and processing of rubber and latex products.

Nitrosamines are problematic because they become reactive at the cellular level and that means they can alter gene expression and cause DNA damage. The new research suggests that the cellular alterations that occur as a result of nitrosamine exposure create a process much like accelerated aging in the body and that could spur on the development of Alzheimer’s, Parkinson’s and Type 2 diabetes mellitus.

“All of these diseases are associated with increased insulin resistance and DNA damage. Their prevalence rates have all increased radically over the past several decades and show no sign of plateau. Because there has been a relatively short time interval associated with the dramatic shift in disease incidence and prevalence rates, we believe this is due to exposure-related rather than genetic etiologies,” Dr. de la Monte stated.


Bottom line: the researchers think the increased prevalence rates of Alzheimer’s, Parkinson’s and diabetes cannot be explained on the basis of gene mutations and, instead, are examples of toxin exposure-related disease. “If this hypothesis is correct, potential solutions include eliminating the use of nitrites and nitrates in food processing, preservation and agriculture; taking steps to prevent the formation of nitrosamines and employing safe and effective measures to detoxify food and water before human consumption,” Dr. de la Monte, who is a professor of pathology and lab medicine at The Warren Alpert Medical School of Brown University, said in a press statement.

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Source article: www.foodmatters.tv & www.naturalnews.com

CrossFit – How Should I Eat?

The CrossFit dietary prescription is as follows:

Follow the “Zone” diet, which concentrates on regulating your insulin.  The basic ratio of carbohydrates to protiens to fats is 40-30-30.  Carbohydrates should be predominantly low-glycemic and account for about 40 % of your total caloric load. Yes, fruits and veggies are carbs, try to stay away from your highly processed refined flours and grains such as pasta, breads, chips, and any sugars.

http://www.zonediet.com/

Also learn how to get started on the zone diet by checking out CrossFit Journal # 21

Try to eat real food. Foods that aren’t processed. This is the basis of a Paleo diet. Click here for a good introduction to the paleo diet . We basically aren’t much different then our caveman ancestors, but our food has changed drastically. Stick with foods that are grow from the earth, or animals that eat the things that grow from the earth. Think of foods that go bad quickly, these are real whole foods. A granola bar isn’t whole food, it’s processed. Raspberries good – swedish berries bad. With a paleo diet, you are more concerned about the quality of your food.

The essentials of the Paleolithic Diet are:

Eat none of the following:

· Grains- including bread, pasta, noodles

· Beans- including string beans, kidney beans, lentils, peanuts, snow-peas and peas

· Potatoes

· Dairy products

· Sugar

· Salt

With Paleo you Eat the following:

· Meat, chicken and fish

· Eggs

· Fruit

· Vegetables (especially root vegetables, but definitely not including potatoes or sweet potatoes)

· Nuts, eg. walnuts, brazil nuts, macadamia, almond. Do not eat peanuts (a bean) or cashews (a family of their own)

· Berries- strawberries, blueberries, raspberries etc.

Try to increase your intake of:

· Root vegetables- carrots, turnips, parsnips, rutabagas, Swedes

· Organ meats- liver and kidneys (I accept that many people find these unpalatable and won’t eat them)

By following these simple rules you will see quicker gains with your fitness and your recovery, and you will also feel much better! Don’t get me wrong I still polish off a tub of ice cream now and then, but all that sugar makes me feel bad, and I don’t do it again for a while. When you are shopping at the grocery store, just try to stay to the outside of the store and you will find most everything you need to eat well.

Eating healthier doesn’t take any longer, it just takes smarter decisions. You body will thank you.

CrossFit Nutritional Lecture Video Library

Nutrition Part I, Robb Wolf …[wmv][mov]
Nutrition Part II, Rob Wolf …[wmv][mov]

Nutrition: Teeter-Totter Pt I, Nicole Carroll .[wmv][mov]

Nutrition: Teeter-Totter Pt II, Nicole Carroll ..[wmv][mov]

Perfume Analogy, CrossFit Nurition Seminar …[wmv][mov]

Zone Multipliers, CrossFit Nutrition Seminar, Robb Wolf…[wmv][mov]

Zone Chronicles, Pat Sherwood …[wmv][mov]
Zone Chronicles: LAX, Pat Sherwood …[wmv][mov]
Zone Chronicles: Normalcy at Home, Pat Sherwood …[wmv][mov]
Zone Chronicles: New Jersey …[wmv][mov]

Insulin Resistance, CrossFit Nutrition Seminar …[wmv][mov]

Refined Carbohydrates, Robb Wolf, CrossFit Nutrition Seminar …[wmv][mov]

Pat Sherwood on the Idiot Suit …[wmv][mov]

I will try to update this with some of the great articles on nutrition from the CrossFit main site or wherever else I can find them. I would suggest that you don’t look at eating this way as a “diet” is is more about making “healthy lifestyle choices”.

Fat or Fiction: Changing the ratio of Omega 3 & 6

Fat is probably the most misunderstood component of the human diet. The acquisition of scientific terminology as marketing jargon has certainly increased this misunderstanding. Most consumers are now aware of terms such as omega-3 and omega-6, and essential fatty acids, and know that there are such things as good fats and bad fats. Unfortunately this does not mean that people are making wiser food choices.

A product endorsed by the heart foundation, for example, such are margarine, may be touted as being a source of omega-3, yet this product also contains trans fatty acids, which science has shown contribute to cardiovascular disease. This is a perfect example of a so-called ‘good fat’ turning renegade when subjected to industrialization and refinement.

A consensus is emerging among researchers that our bodies are designed to function using a whole food pre-agricultural diet high in long chain polyunsaturated fatty acids. Long chain polyunsaturated fatty acids are found in cold-water deep-sea fish such as salmon and tuna. Omega-3 fatty acids are also found in flax seeds, walnuts and dark green vegetables. The science that supports the use of omega-3 fats as health promoting agents also makes the important distinction: that the quality of these fats effects their function, as does the ratio to other fats in the diet such as omega-6 and the arachidonic acid derived from saturated fat.

Quality: the changing ratio of Omega-6 and Omega-3

Omega-6 and Omega-9 are polyunsaturated fatty acids (PUFA). PUFA’s are sometimes called essential fatty acids because they cannot be synthesized by the body and must be provided through the diet. Generally, our diets contain far too little omega-3 and an excess of omega-6 fat. Experts looking at the dietary ratio of omega-6 to omega-3 fatty acids suggest that in early human history the ratio was about 1-4:1. Currently most Australians eat a dietary ratio that is around 20-50:1. The optimum ratio is most likely closer to the original ratio of 1-4:1. For most of us, this means not only increasing our omega-3 intake, but also greatly reducing the omega-6 fatty acids we consume.

We should also bear in mind that the ratio of omega-3 to omega-6 in these foods has changed with the use of factory farming techniques and growth enhancement practices in agribusiness. Researchers at the Weston Price Foundation have observed that organic eggs from hens allowed to feed on insects and green plants can contain omega-6 and omega-3 in the beneficial ratio of 1:1, but commercial supermarket eggs can contain as much as nineteen times more omega-6 than omega-3.

Why You’ll Never See Obese Fish: Marine oil for weight control

When we significantly reduce the omega-6 fatty acids in the diet and increase the Omega-3’s from marine oils, the metabolic rate is increased. Marine oils also reduce the insulin response to oral glucose. This means that the body utilises the energy from carbohydrates more efficiently, without storing it as fat.

Essential Fatty Acids (EFA’s): A safer aspirin

The increased omega-6/omega-3 ratio in our diet most likely contributes to an increased incidence of cardiovascular disease and inflammatory disorders. If we correct this ratio and increase our intake of high quality omega-3 inflammation is reduced, as is the incidence of cardiovascular disease. Omega 3 fatty acids modulate prostaglandin metabolism. Put simply: the omega-3 fatty acids available in deep sea coldwater fish such as salmon, mackerel, sardines and tuna have an anti-inflammatory action similar to aspirin. When aspirin and other non-steroidal anti-inflammatory medications (NSAIDS) are used frequently to treat conditions such as arthritis, they can have serious long-term side effects. The omega-3’s in marine oil, on the other hand have an excellent safety profile. Scientists have also recently discovered a key anti-inflammatory fat in the human body, which they have named Resolvins. Resolvins are made from omega-3 fatty acids.

Fat: Brain food

Apart from water, the human brain is composed of 60% fat (lipid). Lipid is a general term for fatty biochemicals such as phospholipids, triglycerides, ceramides and free fatty acids. Unlike other body membranes, neurons (brain cells) contain a very high percentage of polyunsaturated fatty acids. These are required for important functions such as signal transfer and data processing. The brain needs dietary fats (saturated and unsaturated) to function correctly. There is now very good evidence to link conditions such as ADHD, dyslexia, senile dementia, clinical depression, bipolar disorder and schizophrenia with a deficiency of long chain PUFA in modern diets. The best sources are from cold-water deep-sea fish.

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• Source: www.foodmatters.tv
• By Professor Ian Brighthope

More Nutrition Information

Hey guys, hope to see lots of you tomorrow on the trail run…meanwhile here is a great nutrition blog started by the folks at Crossfit Unlimited!  Your training can be perfect, but if your eating crap…you will look like crap!  Proper training does not make up for improper diet!!

http://www.nutritionize.net/

-See you on the trail, or in the Gym!

-Brian

P.S. Enjoy this really cool kettlebell video… this dude is tossing a 70lb kettlebell aroung like a baseball!

http://www.youtube.com/watch?v=7Uj94oEZosc&feature=player_embedded

Kids and eating right!

How do you get the kids to eat right (Paleo)?  Some say “Just make them, you are the parents.  They will eat what you feed them.”  While that may be true to some extent, you might have to be smarter than that…  or should I say them.  The most important part is for you, THE PARENT, to set the example and practice what you preach.  Here’s some ideas from CF Norcal: http://www.norcalsc.com/index.php/post/feeding_the_family/

I found the above posting on one of my favourite affiliate sites to visit, Crossfit Wilmington.  It was funny because I was discussing getting kids to eat better yesterday in the gym. 

See you all in the gym!

-Brian

Chinese Medicine and Lifestyle Choices

“He who takes medicine and neglects to diet wastes the skills of his doctors” a Chinese Proverb

Traditional Chinese Medicine is much different then Western medicine and favors a holistic approach, views the universe and body philosophically and develops inductive tools and methods … to guide restoring the total balance of the body.” In Chinese medicine, they add, “the correct balance between Yin and Yang make up the vital energy, ‘Qi,’ an essential life-sustaining substance of which all things are made.” Traditional remedies include herbal medicines, acupuncture, massage and moxibustion, an herbal heat therapy. Herbal medicines account for about 90% of the Chinese drug market.

I wanted to learn more about Chinese medicine because I was intrigued about the holistic approach, so I asked my cousin Dave, who left his cushy job as a mechanical engineer and  to become both a Homeopathic Physician and a Doctor of Traditional Chinese Medicine. Chinese medicine has been around a lot longer than western medicine and Dr. Dave uses acupuncture, herbs, and other traditional forms of treatments to heal his patients.  Dave said to me “Our treatment principles are simple:  By correcting any underlying weakness or imbalance and resonating with the body’s own innate healing mechanisms, the body recovers the ability to heal itself.” Dave just recently got back from a residency in China working at one of the major hospitals observing how the Chinese doctors treat ailments with a combination of herbs and traditional western medicine.

I asked Dave, what guidelines he recommends for his clients, and this is what he said:

Lifestyle Choices for Healthy Eating :

•    eat a whole foods diet ( whole grains, fruits, vegetables, unprocessed foods… )

•    eat a primarily plant-based vegetarian diet

•    greatly reduce or eliminate the intake of sugar (all forms of sugar, including juices, pops, sweets, and ingredients such as glucose, sucrose, lactose, corn syrup, etc. )

•    reduce or eliminate refined carbohydrates from the diet (white rice, white flour, white pasta)

•    eat less saturated fat, especially that found in domestic meat (healthier choices of animal protein include the leanest cuts, free range, and in particular skinless poultry, wild game, and fish)

•    strictly avoid hydrogenated fat, trans-fatty acids (margarines, shortenings, etc.) refined oils, and deep-fried foods.  Also, try baking/steaming foods in place of frying.

•    eat more fibre (inherent in a plant based and whole food diet)

•    drink at least 1-1.5 litres / 6-8 glasses of water daily

•    minimize consumption of  salt / sodium

•    ensure diet includes essential fatty acids, such as omega-3’s and EPA (both of which protect against cholesterol and heart disease) examples include flax oil or ground flax seed, hemp seed, as well as cold water fish such as salmon, mackerel, herring

•    limit dairy intake (milk, cheese, butter, etc…)

•    reduce or eliminate alcohol and caffeine consumption

•    avoid overeating

•    slow down and be mindful  – avoid eating while in a rush, or eating too quickly

•    chew food thoroughly (much of digestion starts in the mouth)

•    avoid eating late, or before bed

•    eat organic whenever possible (especially animal products)

•    wash produce with vegetable soap (optional) before use – will limit consumption of herbicides, pesticides, fungicides, and waxes

•    reduce exposure to food additives, colourings, and preservatives

•    check ingredients of packaged foods carefully – for hidden fats, sugars, colourings, preservatives, and other additives

•    identify and address any food allergies or intolerances

•    approximate ratios for carbohydrate ~ 60-70%  :  fat  ~ 15-25%  :  protein ~ 15-20%

•    eat all foods in moderation (keep some variety in your meals – if you notice eating a certain food or a certain flavour more often, try something different)  The key to healthy nutrition is to maintain a balanced diet.

Additional Recommendations for Weight Reduction :

•    Practice eating less !  (smaller portions, unnecessary snacks, etc.)

•    Eating from a plant-based diet of whole grains, vegetables, and other unrefined foods.

•    Reduce fat intake (saturated, hydrogenated, and trans fats).

•    Commitment to at least 30-60 minutes of daily physical exercise (this may be the only way to lower the body’s set-point for weight and hunger regulation).  Exercise is the essential step for losing weight and keeping it off.

•    Eating smaller meals more frequently (as opposed to bigger meals less frequently) to keep metabolism higher, may be beneficial.  Although eating less in general is the ideal.

•    Use some/all of the following ingredients often in a soup: barley, adzuki beans, mung beans, cabbage, bell peppers, bok choy, celery, chicory, endive, parley, radishes, turnips, watercress, asparagus, corn, garlic, onion, leek, scallions, and possibly small amounts of brown basmati rice, quinoa.

•    Traditional Chinese Medicine recommends emphasizing bitter and pungent flavours, and limit sweet, salty, and sour foods (with the exception of lemon and grapefruit).

 

Other tips for food cravings and hunger:

•    Avoid eating significant amounts of simple or refined carbohydrates, or eating them alone (without protein or fat to balance).  The result is unstable blood sugar, and food cravings due to rebounding into a hypoglycemic state.  Note: whole foods and complex carbohydrates contain beneficial fibre and density, which slows the metabolism of sugars.

•    If craving a snack, try drinking a glass of water first (this is often all that is needed).

•    If cravings occur between or after meals, try brushing teeth (a fresh mouth may deter hunger).

•    If food cravings result from boredom, go for a walk, do some stretching, get active …

•    Watch less TV (studies have shown that both weight and food consumption have a direct relationship to time spent watching TV).

•    Experiment by not eating until you are full, rather eat until you are no longer hungry.

•    Experiment by only eating when you are truly hungry.  You may be surprised to see how less often you actually are !

 

David Arnold  BESc, DSHomMed, RCSHom, RAc, RTCMP, has completed the five year DOCTOR OF CHINESE MEDICINE Program at the Canadian College of Traditional Chinese Medicine, in Victoria, BC.  He is a currently a Registered Practitioner of Traditional Chinese Medicine and licensed in the province of BC to use Acupuncture and prescribe Herbal Medicine.  David Arnold is also a CLASSICAL HOMEOPATH and a Registered Member of the Canadian Society of Homeopaths.

Check out more at :

http://www.healthandwellnesshouse.com

www.organicchineseherbs.ca

 

MSG…a slow poison

The food additive MSG (Mono-Sodium Glutamate) is a slow poison. MSG hides behind 25 or more names, such as Natural Flavoring.” MSG is even in your favorite coffee from Tim Horton’s and Starbucks coffee shops!

I wondered if there could be an actual chemical causing the massive obesity epidemic, and so did a friend of mine, John Erb. He was a research assistant at the University of Waterloo in Ontario, Canada, and spent years working for the government. He made an amazing discovery while going through scientific journals for a book he was writing called The Slow Poisoning of America .

In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies. No strain of rat or mice is naturally obese, so scientists have to create them. They make these creatures morbidly obese by injecting them with MSG when they are first born. The MSG triples the amount of insulin the pancreas creates, causing rats (and perhaps humans) to become obese. They even have a name for the fat rodents they create: “MSG-Treated Rats.”

When I heard this, I was shocked. I went into my kitchen and checked the cupboards and the refrigerator. MSG was in everything — the Campbell ’s soups, the Hostess Doritos, the Lays flavored potato chips, Top Ramen,Betty Crocker Hamburger Helper, Heinz canned gravy, Swanson frozen prepared meals, and Kraft salad dressings, especially the “healthy low-fat” ones.

The items that didn’t have MSG marked on the product label had something called “Hydrolyzed Vegetable Protein,” which is just another name for Monosodium Glutamate.

It was shocking to see just how many of the foods we feed our children everyday are filled with this stuff. MSG is hidden under many different names in order to fool those who read the ingredient list, so that they don’t catch on. (Other names for MSG are “Accent, “Aginomoto,” “Natural Meat Tenderizer,” etc.)

But it didn’t stop there.

When our family went out to eat, we started asking at the restaurants what menu items contained MSG. Many employees, even the managers, swore they didn’t use MSG. But when we ask for the ingredient list, which they grudgingly provided, sure enough, MSG and Hydrolyzed Vegetable Protein were everywhere.

Burger King, McDonald’s, Wendy’s, Taco Bell, every restaurant — even the sit-down eateries like TGIF, Chili’s, Applebee’s, and Denny’s — use MSG in abundance. Kentucky Fried Chicken seemed to be the WORST offender: MSG was in every chicken dish, salad dressing. and gravy. No wonder I loved to eat that coating on the skin — their secret spice was MSG!

So why is MSG in so many of the foods we eat?  Is it a preservative, or a vitamin?

Not according to John Erb. In his book The Slow Poisoning of America , he said that MSG is added to food for the addictive effect it has on the human body.  Even the propaganda website sponsored by the food manufacturers lobby group supporting MSG explains that the reason they add it to food is to MAKE PEOPLE EAT MORE.

A study of the elderly showed that older people eat more of the foods that it is added to. The Glutamate Association lobbying group says eating more is a benefit to the elderly, but what does it do to the rest of us?

“Betcha can’t eat [just] one,” takes on a whole new meaning where MSG is concerned! And we wonder why the nation is overweight! MSG manufacturers themselves admit that it addicts people to their products. It makes people choose their product over others, and makes people eat more of it than they would if MSG wasn’t added.

Not only is MSG scientifically proven to cause obesity, it is an addictive substance.

Since its introduction into the American food supply fifty years ago,MSG has been added in larger and larger doses to the pre-packaged meals,soups, snacks, and fast foods we are tempted to eat everyday.  The FDA has set no limits on how much of it can be added to food. They claim it’s safe to eat in any amount. But how can they claim it’s safe when there are hundreds of scientific studies with titles like these:

1. “The monosodium glutamate (MSG) obese rat as a model for the study of exercise in obesity.” Gobatto CA, Mello MA, Souza CT , Ribeiro IA. Res Commun Mol Pathol Pharmacol. 2002.
2. “Adrenalectomy abolishes the food-induced hypothalamic serotonin release in both normal and monosodium glutamate-obese rats.” Guimaraes RB, Telles MM, Coelho VB, Mori C, Nascimento CM, Ribeiro. Brain Res Bull. 2002 Aug.
3. ‘Obesity induced by neonatal monosodium glutamate treatment in spontaneously hypertensive rats: An animal model of multiple risk factors.” Iwase M, Yamamoto M, Iino K, Ichikawa K, Shinohara N, Yoshinari Fujishima. Hypertens Res. 1998 Mar.
4. “Hypothalamic lesion induced by injection of monosodium glutamate in suckling period and subsequent development of obesity.” Tanaka K, Shimada M, Nakao K Kusunoki. Exp Neurol. 1978 Oct.

No, the date of that last study was not a typo; it was published in 1978. Both the “medical research community” and “food manufacturers” have known about the side effects of MSG for decades.  Many more of the studies mentioned in John Erb’s book link MSG to diabetes, migraines and headaches, autism, ADHD, and even Alzheimer’s.

So what can we do to stop the food manufactures from dumping this fattening and addictive MSG into our food supply and causing the obesity epidemic we now see?  Several months ago, John Erb took his book and his concerns to one of the highest government health officials in Canada . While he was sitting in the government office, the official told him, “Sure, I know how bad MSG is. I wouldn’t touch the stuff.” But this top-level government official refuses to tell the public what he knows.

The big media doesn’t want to tell the public either, fearing issues with their advertisers. It seems that the fallout on the fast food industry may hurt their profit margin. The food producers and restaurants have been addicting us to their products for years, and now we are paying the price for it. Our children should not be cursed with obesity caused by an addictive food additive.

But what can I do about it? I’m just one voice!  What can I do to stop the poisoning of our children, while our governments are insuring financial protection for the industry that is poisoning us?

This message is going out to everyone I know in an attempt to tell you the truth that the corporate-owned politicians and media won’t tell you.  The best way you can help to save yourself and your children from this drug-induced epidemic is to forward this article to everyone.

The food industry learned a lot from the tobacco industry. Imagine if big tobacco had a bill like this in place before someone blew the whistle on nicotine?

If you are one of the few who can still believe that MSG is good for us and you don’t believe what John Erb has to say, see for yourself. Go to the National Library of Medicine at www.pubmed.com. Type in the words “MSG Obese” and read a few of the 115 medical studies that appear.

We the public do not want to be rats in one giant experiment, and we do not approve of food that makes us into a nation of obese, lethargic,addicted sheep, feeding the food industry’s bottom line while waiting for the heart transplant, the diabetic-induced amputation, blindness, or other obesity-induced, life-threatening disorders.

Stop this “Slow Poisoning of Mankind” by the packaged food industry.  Blowing the whistle on MSG is our responsibility, so get the word out.

Gum Disease – The Silent Killer

The mouth is the gateway to the body because all cellular function and major systems begin with fuel that is processed in the mouth.  Poor nutrition and body health starts with a poor environment in the mouth – the proverbial “Garbage in, Garbage out”.  Interestingly enough, the mouth is the last place to receive nutrition for its own function – the gums, teeth, etc – even though the process starts in the mouth.  Therefore lack of nutrition becomes a never-ending cycle of poor health leading to more poor health – all from poor health of the mouth. DR W Loesche at the Michigan School Of Dentistry associates poor dental health with “early death from any cause” and DR Jack Caton President of the American Academy of Periodontology states that “avoiding periodontal disease is not just important for keeping teeth for a lifetime, but also in keeping the rest of the body healthy.”

It all begins in the mouth!

According to the American Dental Association approximately 75% of our population has periodontal problems.  This statistics has widespread implications for our general population. Do your gums bleed? Are they red or puffy? Has you dentist ever told you that you need to brush better or see the hygienist more frequently? If your answer to any of these questions is “yes”, then you have some form of periodontal or gum disease. However because symptoms of gum disease are often silent until the later stages, you are likely to have gum disease even if you aren’t experiencing symptoms.

What exactly is periodontal disease? As part of the answer, we need to understand how teeth are held in the mouth. Teeth are not embedded in the jawbones but are totally surrounded by tissue called the periodontal membrane. Each tooth is totally surrounded by this tissue. The tissue acts as a shock absorber for the tooth. Periodontal membrane is actually a continuation of the gum tissue that covers all the bone and tooth parts in the mouth with the exception of the crown of the tooth (the part we see). The periodontal membrane has thousands of tiny fibers called periodontal ligaments that go from the membrane and attach to the tooth and the bone.

In a normal healthy mouth there is always a slight space between the tooth and the bone called a pocket, which is usually about 1-2mm (about an eighth of an inch). Poor oral hygiene and/or poor nutrition will allow plaque, or hard deposits to form on the teeth. These deposits allow for the growth of bacteria that cause inflammation of the gum tissue. The bacteria also release toxins that help break down the tissue, helping the infection to progress. As the infection progresses, the gum tissue becomes red instead of its normal healthy pink color and will get puffy.

As the infection continues, bleeding will occur, especially when you floss or brush. Aside from these effects the bacteria migrate into the pocket and begin to destroy the periodontal membrane. The toxins produced by the bacteria will also destroy the bone in the immediate area. The process can be seen by a deepening of the normal healthy pocket from 1 to 2mm to 3 to 4mm and in severe cases 7 to l0 mm or more. The effect is that the teeth involved are loosened and will eventually fall out.

What can you do about Gum Disease?

Hippocrates said “Let Thy Food Be Thy Medicine, And Thy Medicine Be Thy Food.” He was one of the great doctors of all time because he believed that a well-nutritioned body can heal itself without the need for the synthetic medication that we use so often today. These poisons are just treating the symptoms, masking the real problems and creating other problems through terrible side effects.

Our bodies consist of trillions of cells working in miraculous symmetry. For these cells within our body to stay healthy, we must supply high quality nutrients. Unfortunately, most modern-day food is processed, bleached, refined, adulterated, irradiated, pasteurized, homogenized and are at least a week old by the time you eat it. This food cannot furnish all the wholesome necessary nutrients you need. It is thus of paramount importance to choose organic, nutrient-rich foods.

by Victor Zeines, DDS and Nutritionist, as seen in Food Matters (www.foodmatters.tv)

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