How do we treat Farm Animals
Translated by Rabbi Avraham Greenbaum
You may feel you have not even begun to enter the gates of holiness. You may see yourself as still being coarsely materialistic and feel that your mind is confused. No matter what you try to do to serve God, it seems as if the evil forces will not allow you to succeed. You may start thinking that God is paying no attention whatever, as if He has no interest in your devotions. You keep calling out to Him, pleading with Him to help you. Yet you feel as far away as ever.
It takes tremendous determination to overcome all this. The key is to ignore all the discouragement. The truth is that all this apparent rejection has no other purpose than to bring you closer. All the Tzaddikim have had to endure this, as we know from their personal testimony. They too felt that God had no interest in them, because they saw how long they had been searching, putting in hard work and effort, yet they were still far away. If they had not determinedly ignored these feelings, they would have remained where they were in the first place and would never have achieved what they did.
My dear friend and brother: the basic rule is to keep firm and be strong. Try with all your strength to be persistent in your devotions. Pay no attention to all these discouraging thoughts. And if you are very far from God and you feel that your every movement must be a blemish in God’s eyes, you should know that on the contrary, if someone is all that coarse and materialistic, even the slightest motion he makes to try to detach himself from his physicality and turn towards God is very great and precious. If he moves no more than a hairsbreadth in his efforts to purify himself and come closer, that hairsbreadth makes him run thousands and thousands of miles in the worlds above. (See below, p. 354, “The Sad Tzaddik”, for further explanation.) If you think about this, it will make you very happy. Indeed you should make a great effort always to be happy, because depression can cause tremendous damage. You should know that as soon as a person wants to start serving God, it is a very grave sin for him to be depressed. Depression comes from the Other Side, which God hates.
In order to serve God, you must be obstinate. On no account should you give up and abandon the practices you have begun. Don’t give up in any way, no matter what happens. Remember this well, because you will be in great need of it when you start serving God. You must be very obstinate indeed, holding yourself strong and firm in your place each time the evil forces try to throw you down. This will happen very often. Your task is to continue as best as you can without allowing yourself to fall completely, God forbid.
Inevitably you must encounter all kinds of difficulties and setbacks. You will fall down many times before you can enter the gates of holiness. Even the greatest Tzaddikim have gone through all this. There are cases when a person is already at the gate of holiness, only to slide back because of these difficulties. When a person is close to the gate, the forces of evil try to prevent him from entering. This pushes some people into retreat. That is the way of the Evil One: when he sees a person literally at the gates, he attacks more powerfully than ever. That is why you need to be so strong.
If you want to enter God’s service, remember all this very well. Strengthen yourself in every possible way and do what you can to continue with your devotions. Eventually, with God’s help, you will surely succeed in entering through the gate. God is overflowing with love and very much wants your devotions. Know that every single effort you make is important. All your attempts to detach yourself even slightly from the material world and draw closer to the spiritual are added together. They will all come to your aid when you really need it, when you are under pressure or in trouble, God forbid.
Why Prevention is Worth a Ton of Cure
An interesting collection of true stories that the Holminer Rebbe himself witnessed during his 10 years as a shochet in various slaughterhouses across America as well as an even more interesting explanation of what they feed the cows and chickens these days.
I actually by chance met someone the other day who was telling me that he worked for many years in shechita in Israel and he explained to me that all the waste parts that are left over from the shechita (animal innards, heads, hoofs, dead animals, even their waste matter, etc are all transfered to rendering plants here in Israel where they are cooked up and prepared to be refed to the animals. He said this causes many diseases in the animals since they are supposed to be vegetarian. He told me that this was the reason he has stopped eating all animal products.
He also told me that a chicken today grows to full size after only one month instead of what used to take six months. Not only that, but they grow to much bigger sizes than they ever used to in the past because of all the growth hormones they are given. He said that they get so heavy that their legs cannot even hold their weight and many of them break arteries in their legs and feet which render theim treifos even before the shechita.
In short it is a reall mess and it is all driven by the desire for more money by the greedy slaughterhouse owners. Nobody can really stop it and ‘human sacrifices’ are not a problem for them as long as they get their Avoda Zara of money.
I spoke to the Holminer Rebbe about this and of course he told me that he has known this for years. He then told me that he has a relative in America who is a very top expert in nutrition, this relative sent him a copy of an official letter form the US Govt that states that they belive that 95% of all the C (lo aleinu) is caused as a result of meat consumption!
So there you have it – it is a good idea to avoid meat alltogether and minimize as much as possible any other animal products, such as dairy and eggs.
All the best, Yehoshua Goldstein
The Five to One Fiber Rule
Treating Infant Colic by Changing Mom’s Diet
How Doctors Responded to Being Named a Leading Killer
Physicians May Be Missing Their Most Important Tool
In 1903, Thomas Edison predicted that the doctor of the future will give no medicine, but instead “instruct his patient in the care of the human frame in diet and in the cause and prevention of disease.” A hundred and one years later, the American College of Lifestyle Medicine was born. Lifestyle docs like myself still prescribe meds when necessary, but, based on the understanding that the leading causes of disability and death in the United States are caused mostly by lifestyle, our emphasis is particularly on what we put in our mouths: food and cigarettes. An “impressive number of studies have shown that lifestyle is the root cause of what ails us.” The good news is that by changing our lifestyle we can dramatically improve our health.
You have the power.
We’ve known for a long time that for most of the leading causes of death our genes account for at most 10 to 20% of risk, given that rates of killers like heart disease and major cancers differ up to a 100-fold among various populations, and that when people migrate from low- to high-risk countries, their disease rates almost always change to those of the new environment. For example, at least 70% of strokes and colon cancer are avoidable, as are over 80% of coronary heart disease and over 90% of type 2 diabetes. So maybe it’s “time we stop blaming our genes and focus on the 70% that is under our control.” That may be the real solution to the health care crisis.
It doesn’t take much. Adhering to just four simple healthy lifestyle factors can have a strong impact on the prevention of chronic diseases: not smoking, not being obese, exercising half an hour a day, and eating healthier (more fruits, veggies, whole grains, less processed foods and meat). Four simple things cut our risk of developing a chronic disease by 78%. 95% of diabetes risk out the window, 80% of heart attack risk, gone. Half of stroke risk, a third of cancer risk, simply gone. Think of what that means in terms of the numbers. As it stands now, each year a million Americans experience their first heart attack or stroke, a million get diabetes, a million get cancer.
Do we actually get to live longer, too? The CDC followed about 8,000 Americans 20 years or older for about six years. They found that three cardinal lifestyle behaviors exerted an enormous impact on mortality. People who do not smoke, consume a healthy diet, and engage in sufficient physical activity can substantially reduce their risk for early death. By “not smoking” they just meant not currently smoking; by “healthy diet” they just meant in the top 40% in terms of complying with the rather wimpy federal dietary guidelines; and by being “physically active” they just meant averaging about 21 minutes a day or more of at least moderate exercise. Those that managed at least one of the three had a 40% lower risk of dying. Those that hit two out of three cut their chances of dying by more than half. Those that scored all three threw 82% of their chances of dying in those six years out the window.
What does that mean in terms of how much longer we get to live? A similar study on health behaviors and survival, highlighted in my video, Turning the Clock Back 14 Years, didn’t just take people’s word for how healthfully they were eating, they measured the level of vitamin C in people’s blood, a biomarker for how many plants they were eating, and the drop in mortality risk in those nailing all healthy behaviors was equivalent to being 14 years younger.
How to Reduce the Risk of Sudden Death — There is no cure for dead
Sudden cardiac death. Sudden cardiac death accounts for more than half of all heart disease deaths. Hundreds of thousands of Americans just drop dead every year. Sudden cardiac death is the first manifestation of heart disease for the majority of individuals, particularly among women, meaning they had no idea they even had heart disease until they were literally dying from it. For many, their first indication of the presence of coronary heart disease is their demise. That’s why prevention is the key.
So, does prevention work? Women who don’t smoke, walk a half-hour a day, eat a prudent diet, defined here: for example, as greater than average fruit, vegetable, nut, whole grain, and bean consumption, and who aren’t overweight, had a 92% lower risk of sudden cardiac death. When it comes to sudden death, an ounce of prevention is truly worth more than a pound of cure, because there is no cure for dead.
Noe Marcial Steve •כ״ז כסלו תשע״ו – 2015/12/09
Probiotics can replace vaccines for immune system stimulation
Probiotics cure peanut allergies in 80% of children and can replace vaccines for immune system stimulation
28January2015 by: L.J. Devon, Staff Writer http://www.naturalnews.com/048670_peanut_allergy_probiotics_immune_system.html
(NaturalNews) Modern medicine has abandoned one of the most important systems of the human body — the commensal bacteria colonies that live symbiotically within the human gut. These various bacteria species aid in digestion and protect the organs and blood from toxins. They also boost the immune system. Here’s how:
The Loyola University Health System in Chicago discovered that certain Bacillus bacteria in the digestive tract form spores during times of stress. When these bacteria spores meet B lymphocytes from the immune system, the molecules bind, activating the B cells to reproduce faster. This action prompts the rapid reproduction of antibodies to help fight against viral and bacterial infections. This science is the future of boosting human immune systems.
Probiotics will replace vaccines
One day, vaccines will be considered junk philosophy altogether, because they do nothing to encourage commensal bacteria to thrive or stimulate the natural production of antibodies for all possible infections. Vaccines are theoretically one-mode immune system stimulants that target only one strain of virus at a time. (This can only encourage viruses to mutate, putting the immune system at greater risk to wild type viruses.)
Just think — modern medicine may one day embrace powerful probiotic supplements to encourage the colonization of helpful bacteria. It’s these probiotics that respond to stress in the body, activating the immune system against all infections. There won’t be a need for dozens of one-mode vaccinations that contain harmful additives. The end of the vaccine era is coming.
If anything, modern medicine is waging war against the human immune system right now, not only suppressing it with vaccine adjuvants and metals but also destroying it at the bacteria level. Antibiotics, which destroy both the bad and commensal bacteria, are waging a war on the human immune system, by ravaging the very bacteria colonies that accelerate the reproduction of antibodies!
This is why probiotics are so important, especially if one is antibiotic-, glyphosate- or vaccine-damaged. These probiotic species are the real brain behind the immune system. If we are constantly wiping these colonies out, then our immune system suffers in the long run.
Probiotic strain cures peanut allergies in 80 percent of children
Now scientists in Australia at the Murdoch Children’s Research Institute are finding out that probiotics are the biggest step toward curing fatal peanut allergies in children. The 30 children involved in this study were allergic to peanuts at the onset. During the 18-month study, the children were given both peanut flour and a probiotic called Lactobacillus rhamnosus. After a year and a half, 80 percent of the children were able to tolerate peanuts. It appears that Lactobacillus rhamnosus is the missing piece of the children’s immune systems. Lead researcher Mimi Tang said the families involved in the study were so impressed with the probiotic treatment that they said it “changed their lives.”
Indeed, understanding the commensal bacteria system in the human body and supplementing with the appropriate bacteria could cure various allergies and protect the body from multiple pathogens.
“These findings provide the vital first step towards developing a cure for peanut allergy and possibly for all food allergies,” Mimi Tang told Melbourne’s Herald Sun. “It will be a major advance for medical science if we can find a treatment that is curative. It will change the lives completely for children and adults who have peanut allergies,” she said.
Lactobacillus rhamnosus is often found in yogurt, but the amount used in the study was highly concentrated and was equivalent to 44 pounds of yogurt. By the end of the 18-month study, the children were able to tolerate up to 14 peanuts per day or four grams of peanut protein. The normal recovery rate during this time period is only 4 percent. The probiotic Lactobacillus rhamnosus boosts recovery from a meager 4 percent to an astounding 80 percent.
Shockingly common ingredients in processed foods are found to weaken intestinal resistance and lead to autoimmune diseases.
You may already know that whole foods pack a much more powerful nutritional punch than do processed foods because of vitamins and fiber lost along the way.
Now a study from Israel and Germany proves that seven commonly added ingredients in processed foods weaken intestinal resistance to bacteria, toxins and other harmful elements. This weakening increases the risk of autoimmune diseases such as type 1 diabetes, celiac, lupus, multiple sclerosis, autoimmune hepatitis and Crohn’s, among many others that cause the body to attack its own tissues.
The study was led by Prof. Aaron Lerner, of the Technion-Israel Institute of Technology Faculty of Medicine and Carmel Medical Center in Haifa, and Dr. Torsten Matthias of the Aesku-Kipp Institute in Germany.
Their results, published recently in Autoimmune Reviews, provide an important clue to the mystery of why the incidence of autoimmune diseases is increasing worldwide and especially in Western countries.
“In recent decades there has been a decrease in incidence of infectious diseases, but at the same time there has been an increase in the incidence of allergic diseases, cancer and autoimmune diseases,” said Lerner. “Since the weight of genetic changes is insignificant in such a short period, the scientific community is searching for the causes at the environmental level.”
The researchers started out with two known facts: first, that many of the convenience foods Westerners eat are laced with industrial food additives aimed at improving qualities such as taste, smell, texture and shelf life; second, that many autoimmune diseases stem from damage to the tight-junctions that protect the intestinal mucosa.
When functioning normally, tight-junctions serve as a barrier against bacteria, toxins, allergens and carcinogens. In a condition sometimes called “leaky gut,” damaged tight-junctions can lead to the development of autoimmune diseases.
Watch out for these seven additives
Lerner and Matthias therefore decided to examine the effects of processed food on the intestines to see if there is a direct correlation between the increased use of processed foods and the increase in the incidence of autoimmune diseases.
Their study showed circumstantially that at least seven common food additives weaken the tight-junctions: sugars, salt, emulsifiers (used in bakery, confectionary, dairy, fats and oils, sauces, butter and margarine, ice cream, cream liqueurs, meat, coffee, gum, beverages and chocolate), organic solvents (such as hexane, used to produce soy oil, and others added as antioxidants, stabilizers, preservatives and flavorings), gluten, microbial transglutaminase (a food protein “glue” added to processed meat, fish, dairy and bakery items) and nanometric particles (used to improve the taste, color, uniformity and texture of foods, as well as in food packaging).
Lerner said that food additives are not carefully controlled and supervised as are pharmaceuticals. His research suggests that they should be.
“We hope this study and similar studies increase awareness about the dangers inherent in industrial food additives, and raise awareness about the need for control over them,” Lerner said.
Meanwhile, the researchers advise patients with autoimmune diseases, and those who have a family background of such diseases, to consider avoiding processed foods whenever possible.
“Major shifts in dietary patterns are continually occurring, even in basic staples consumption towards more diversified and industrially processed food products,” Lerner and Matthias write.
“Living in westernized countries has a strong impact on nutritional patterns collectively termed the ‘Western diet’ including high fat, trans fatty acids, cholesterol, proteins, sugars, salt intake, as well as frequent consumption of processed and ‘fast food.’ … Further studies on the effects of industrial food additives on intestinal permeability functions resulting in enhanced autoimmune, allergic and cancer diseases will impact on the food industry additive policy, food products labeling, consumer awareness, regulatory authorities and public health implementation.”
APRIL 27, 2016 by APRIL McCARTHY http://preventdisease.com/news/16/042716_16-Pollutants-Found-Fish-Prevent-Immune-System-From-Working.shtml
Persistent organic compounds that are resistant to environmental degradation will soon have very significant impacts on human health with some scientists estimating that almost 50% of all babies worldwide will have at least one birth defect.
“This is a serious concern,” said Dr. Marvin Eastman from the Tobias environmental research centre in New York City. “According to our research, in less than two decades the exponential rate of increase of POPs around the world will soon prevent almost half of newborns worldwide from developing normally and with at least one birth defect.”
Although it is well known that these pollutants are potentially hazardous to human and environmental health, their impacts remain incompletely understood.
Studies show that eating the POPs-contaminated farmed salmon led to greater weight gain and higher predisposition to type 2 diabetes compared to a salmon-free diet with the same amount of total fat.
Ocean pollutants that may contaminate our food are able to tamper with the body’s ability to cope with toxins. The finding makes it more urgent to know how the pollutants act, especially as they are often found in combination.
POPs have been found almost everywhere on Earth, from remote islands to all oceans, and in the bodies of killer whales off the coast of Europe. They have been implicated in the global die-off of honeybee colonies.
Amro Hamdoun and Sascha Nicklisch at the University of California at San Diego and colleagues studied 37 organic pollutants and their effect on P-gp, a cell-membrane protein that recognises harmful molecules and boots them out.
They identified specific congeners of organochlorine pesticides, polychlorinated biphenyls, and polybrominated diphenyl ethers that inhibit mouse and human P-gp, and determined their environmental levels in yellowfin tuna from the Gulf of Mexico.
In experiments on yeast cells expressing the mouse P-gp protein, 16 of the pollutants stopped it from working. Ten of these chemicals have been found in humans, implying they are in the food chain.
One of these is the pesticide DDT, which was banned by an international treaty in 2001. Others include chemicals used as industrial flame retardants.
The results demonstrate the potential for specific binding and inhibition of mammalian P-gp by ubiquitous congeners of persistent organic pollutants present in fish and other foods, and argue for further consideration of transporter inhibition in the assessment of the risk of exposure to these chemicals.
“P-gp is incredibly important for eliminating a wide range of drugs and toxins,” says Hamdoun. “These widespread pollutants can inhibit this defence system.”
Newborn babies may be among the most vulnerable to the toxic chemicals, since organic pollutants reach high concentrations in breast milk and infants have low levels of P-gp in their cells.
The pollutants usually appear as mixtures both in the environment and in our food, says Nicklisch. “We don’t know what effects the combined levels of these inhibitors will have on the body, particularly when taken together with other medications.”
There should be more testing on pollutants to determine their effects on biological defences against toxins, the researchers say.
From Rabbi Lazer Brody:
Many of us have nagging questions about the direction contemporary psychiatry has taken:
Let’s get some straight answers from Dr. Thomas Szasz, who until he died in 2012 was Professor Emeritus of Psychiatry at SUNY Upstate Medical University in Syracuse, NY:
– See more at: http://lazerbrody.typepad.com/lazer_beams/#sthash.BShfOfx0.dpuf
|From Rabbi Lazer Brody:
Many people are catching the flu these days. Health departments and doctors want people to run and take flu shots, but don’t listen to them: famed immunologist Dr. Hugh Fudenberg said the mercury and aluminum buildup in a person’s body from flu shots increase the danger of eventually suffering from Alzheimer’s Disease by tenfold! Besides, flu shots are not always effective. On the other hand, my remedy almost always is effective. Try this and with Hashem’s help, you’ll be pleasantly surprised:
Rabbi Lazer’s Flu Remedy
The juice of six lemons (about 180 ml)
Mix all the above ingredients in a blender. It will yield approximately one liter of liquid. Those with the flu should drink a cupful four times a day. Those who are healthy should drink a cupful a day to strengthen the immunity system. Before you drink, say, “Hashem, may this potion be Your agent to make (keep) me healthy.” We pray for your good health and if need be, your speedy recovery!
Using the Produce Aisle to Boost Immune Function
Seven ways to create optimal health
Thursday, November 26, 2015 by: Jonathan Landsman http://www.naturalnews.com/052118_Michael_T_Murray_natural_remedies_exposing_myths.html
The blunt truth about Western medicine. If your healthcare provider says ‘natural remedies are a waste of time,’ they are either lying to you or simply believe the propaganda put out by the pharmaceutical industry. On the next NaturalNews Talk Hour, Jonathan Landsman and Dr. Michael Murray will reveal lifesaving, scientifically-validated information about the power of nutrition to heal the body. Join us for an amazing show!
Seven ways to create optimal health – despite what your doctor says
1. Spirituality is key. Obviously, this means different things to each person. But, generally speaking, it’s a recognition that there is a force greater than ourselves, which connects us all, and gives meaning (purpose) to our lives.
2. Develop a positive outlook on life. Don’t expect everything in life to be ‘perfect’ or stress-free. Simply put, optimism is essential – even in the face of difficult times. For an extreme example of this read Man’s Search for Meaning by Viktor E. Frankl.
3. Focus on creating positive relationships. Let’s face it: we are social creatures and we really need each other. In fact, according to Dr. Michael Murray, ‘there is much scientific evidence that positive relationships can prevent disease and extend life.’
4. Practice healthy lifestyle habits. This is fairly obvious, yet often overlooked by too many people. Avoiding smoking, minimizing alcohol consumption, getting rest and effectively managing stress are all crucial to a life without chronic disease symptoms.
5. Get moving today. Unfortunately, the phrase “no pain, no gain” has turned away the vast majority of the population from exercising. Yet, it’s a normal part of who we are. Bottom line: physical exercise ought to be enjoyable and done on a regular basis. The rewards are worth the effort!
6. Eat a healthy diet. Today, more than ever, this is challenging – but not impossible. Make every effort to buy local, organically-raised food. This is so important for avoiding serious health problems – even if your doctor remains uneducated about the power of nutrition to heal the body.
7. Take high-quality nutritional supplements. Most conventionally-trained physicians have no idea about the science behind this topic. Everyone is different, but it’s safe to say, many people would benefit from improving their nutritional status through an effective supplementation program.
When you’re sick: Think about healing (not drugging) your body
For example, when you have a cold, ask yourself these simple questions: Am I emotionally stressed out? Have I been sleeping poorly? Can I eat better? If you answered ‘yes’ to any of these questions … it’s time to think about some natural remedies that work!
Some things to ponder
George Carlin’s wife died early in 2008 and George followed her, dying in July 2008. It is ironic George Carlin – comedian of the 70’s and 80’s – could write something so very eloquent and so very appropriate.
The paradox of our time in history is that we have taller buildings but shorter tempers, wider Freeways, but narrower viewpoints. We spend more, but have less, we buy more, but enjoy less. We have bigger houses and smaller families, more conveniences, but less time. We have more degrees but less sense, more knowledge, but less judgment, more experts, yet more problems, more medicine, but less wellness.
We drink too much, smoke too much, spend too recklessly, laugh too little, drive too fast, get too angry, stay up too late, get up too tired, read too little, watch TV too much, and pray too seldom.
We have multiplied our possessions, but reduced our values. We talk too much, love too seldom, and hate too often.
We’ve learned how to make a living, but not a life. We’ve added years to life not life to years. We’ve been all the way to the moon and back, but have trouble crossing the street to meet a new neighbor. We conquered outer space but not inner space. We’ve done larger things, but not better things.
We’ve cleaned up the air, but polluted the soul. We’ve conquered the atom, but not our prejudice. We write more, but learn less. We plan more, but accomplish less. We’ve learned to rush, but not to wait. We build more computers to hold more information, to produce more copies than ever, but we communicate less and less.
These are the times of fast foods and slow digestion, big men and small character, steep profits and shallow relationships. These are the days of two incomes but more divorce, fancier houses, but broken homes. These are days of quick trips, disposable diapers, throwaway morality, one night stands, overweight bodies, and pills that do everything from cheer, to quiet, to kill. It is a time when there is much in the showroom window and nothing in the stockroom. A time when technology can bring this letter to you, and a time when you can choose either to share this insight, or to just hit delete.
Remember to spend some time with your loved ones, because they are not going to be around forever.
Remember, say a kind word to someone who looks up to you in awe, because that little person soon will grow up and leave your side.
Remember, to give a warm hug to the one next to you, because that is the only treasure you can give with your heart and it doesn’t cost a cent.
Remember, to say, ‘I love you’ to your partner and your loved ones, but most of all mean it. A kiss and an embrace will mend hurt when it comes from deep inside of you.
Remember to hold hands and cherish the moment for someday that person will not be there again.
Give time to love, give time to speak! And give time to share the precious thoughts in your mind.
And always remember, life is not measured by the number of breaths we take, but by those moments that take our breath away.
More Israelis have been killed in terrorist attacks during the last four weeks than in the last two Gaza wars combined. Barely a day goes by without tragedies, funerals and multiple terrorist attacks all over our beloved country, with Jerusalem and Gush Etzion being hit the worst. Yet, we’re now faced with a new danger – it’s a spiritual toxic call “desensitization”, where people become desensitized by violence and killing. New widows, new orphans, weddings that turn into funerals and parents who lose children no longer bring tears to desensitized eyes. The hallmark of a Jew, as our sages tell us in the Mishna, is compassion, mercy and bashfulness. Desensitization kills all three of these beautiful traits. It is the evil inclination’s covert plot to neutralize Jewish souls, not just bodies. We must fight against this danger with all our might.
Pray for the injured. Visit the sick. Ask what you can do to help a family who suffered a tragedy. Help strengthen them. Don’t be apathetic. Encourage the unfortunate and help spread emuna. Remember, our sages tell us that when tragedy strikes one of us, we should all take it to heart.
– See more at: http://lazerbrody.typepad.com/lazer_beams/2015/11/danger-desensitization.html#sthash.G4Wr5wh8.dpuf
Researchers note Israelis eat less saturated fats than most Western countries, and enjoy among lowest rates of cholesterol in the world.
Salads make up a considerable part of the Israeli diet. (Photo by Nati Shohat/Flash90)
Israelis boast among the healthiest diets in the world, according to a new study in The Lancet Global Health Journal. In fact, neighboring Mediterranean countries, which also follow a similar diet, also achieved top scores in the study for healthy eating.
The study — led by Dr Fumiaki Imamura of the University of Cambridge — looked at dietary habits of adults in 187 countries.
The researchers used surveys and UN reports as measurement for their study. According to the study, healthier people eat more grains, beans and legumes, milk, dietary fiber, omega-3 rich fish and fruits.
Israel rated ninth healthiest overall.
African countries scored the highest – and healthiest – ratings, according to the report. The study notes that although many Africans stick to a simple diet, because they do not consume junk fast foods (they can’t afford), they’re actually healthier than most. Chad leads the world in healthiest diet, followed by Sierra Leone, Mali, Gambia, Uganda, Ghana, Ivory Coast and Senegal.
The United States and Canada, as well as most of central and northern Europe, rated among the countries with the worst diets thanks to a prevalence of highly processed foods.
This conclusion was reached after fava seeds were discovered during an excavation by the Israel Antiquities Authority (IAA) in the Galilee, showing that prehistoric man living in the southern Near East some 10,000 years ago preferred a diet consisting of legumes. The joint IAA-Weizmann Institute research project, which examined fava seeds unearthed in recent years at archaeological sites from the Neolithic period in the Galilee, sheds light on the eating habits of the prehistoric man living in the area.
According to archaeologists, advanced technological methods were used to determine the exact age of the fava beans, which led to the conclusion that they had found the world’s oldest domesticated fava seeds. The seeds, researchers say, teach us that the diet of the indigenous people at the time was comprised primarily of fava beans, chickpeas used to make hummus, lentils, and other types of peas.
According to the IAA, “The multitude of fava seeds found at the Neolithic sites excavated in the Galilee during the past few years indicates the preference placed on growing fava beans. The dating of the seeds, which was done at the Kimmel Center for Archaeological Science in the Weizmann Institute, indicated a range of dates between 9,890 and 10,160 YBP (years before present). These well-preserved seeds were found in excavations, inside storage pits [granaries] after they had been husked.”
|How do we treat Farm Animals
Factory Farms and Pandemic Prevention
Dr. Michael Greger on Pandemic Prevention | Infectious Diseases, Aids, Climate Change, Influenza
The Holy Tzaddik Rabbi Aharon of Belz z”tzl on Kashrut
All of the power possessed by the evil German, may his name be erased, was acquired because people ate forbidden foods provided by frivolous shochtim, and as a result the German Amalek was born. And thus, measure for measure – since they did not sharpen their knives properly, the Devil’s sword was sharpened. He is Amalek’s minister. And thus he had the power to slaughter millions of Jews, may Hashem have mercy, in the same railroad cars that had once transported the non-kosher animals, for the purpose of feeding Jews abominations. Just twenty years later our brethren were transported in those same railroad cars to the Auschwitz death camp. And in the same place where the animals were slaughtered, an extermination camp was erected.
Attached below are a few very important documents explaining what is really going on today in Kashrut. It is all a big business to make big money and you are not really getting what you think.
The evil people who worship the Avoda Zara (false god) of money are using you and your souls as their human sacrifices in order to get more money.
If a kosher person is telling you that there are severe problems in kashrut and the meat you are eating is not really Kosher according to Jewish law – don’t you think it is worth while to at least look into the matter for yourselves? After all, your whole eternall life in the next world may depend on it.
All the best, Yehoshua
(NaturalHealth365) Numerous studies have shown that behavioral disorders and aggressive behavior are directly linked with poor nutrition. While junk food seems to foster behavioral issues in both children and adults, good nutrition consistently leads to a more balanced mood and increased overall wellbeing.
For example, ‘something radical’ happened to students at Appleton Central High School in Wisconsin, when they made big changes to the school lunchroom. In fact, the school principal – LuAnn Coenen said, “since we’ve started this program, I have had zero weapons on campus, zero expulsions from the school, zero premature deaths or suicides, zero drugs or alcohol on campus. Those are major statistics.”
Fact: You are what you digest – physically, mentally and emotionally
Criminologist Stephen J. Schoenthaler adjusted the diets of prisoners in a Virginia jail to see how their diet influenced their behavior. In the first phase of the study, the prisoners ate a diet comprised of foods like bread, greasy meats, fried potatoes, sweets and soft drinks. The second phase involved the prisoners eating whole grain bread, leaner meats and fish, fruit and vegetables. The third phase of the study had the prisoners back to eating traditional prison food.
The results were stunning! In the phase that included healthy meats and vegetables, violent and anti-social behavior fell dramatically. Convicts were 86% less likely to reoffend, and drug addicts had a reduction in relapse of 72%. In the other phases, behavioral disorders and aggressive behavior rose again.
The key to success: Cut out refined sugar, make room for quality nutrients
The influence of good nutrition on behavior and mood are undeniable. Schoenthaler has repeated this study in numerous prisons over the course of more than ten years. Cutting sugars while increasing the vitamins and minerals consumed always leads to a decrease of the number of physical and verbal violence, escape and suicide attempts in prisoners and ex-convicts.
Similar positive results from good nutrition were reported in schools. Schoenthaler put a group of six to 12 year olds on a diet that included more vegetables, fruits and omega-3s. These students showed less aggressive behavior in class, more respect for their teachers, an improved ability to concentrate, and a higher level of cooperation with other students. Their IQs were slightly increased as well.
So, no doubt, healthy food does improve mood, behavior and wellbeing. The brain is as much an organ as the kidney or liver and can become sensitive to nutrient shortages. A 2008 India study showed a link between magnesium levels and the functioning of conscience and impulse control. Shortages of folic acid, thiamin (B1), selenium and iron can also influence behavior adversely.
Don’t forget omega-3s for good brain health
Fatty acids seem to offer a panacea of health benefits. A shortage of them leads to lowered serotonin and dopamine – which are key neurotransmitters for mood, focus and overall wellbeing. A deficit of these key nutrients can lead to behavioral disorders, aggressive behavior, ADHD, depression and a lowered IQ. It can even contribute to the onset or exacerbation of dementia and Alzheimer’s disease.
The foods highest in omega-3 fatty acids include oily fish like salmon, mackerel, herring and sardines. Other fish and seafood choices like halibut and trout make the list. But, of course, always be careful about the source of your food supply.
For the vegans out there, flaxseed and nuts offer another excellent source, as do vegetables like spinach, kale, Brussels sprouts and watercress. Bottom line, with consistent effort, a healthy diet (and the avoidance of toxins) can go a long way toward maintaining good health.
Ever have a day like this??
Submitted by George Washington on 10/03/2014 http://www.zerohedge.com/news/2014-10-03/shocking-truth-us-medical-system-not-prepared-ebola …Betsy McCaughey, Ph.D. – former Lt. Governor of New York – writes at Fox News:
The numbers are more like 400,000–and that is primarily medication errors that directly or indirectly cause death.
That said. What most people fail to comprehend is that we are also human beings, not just healthcare workers, so selflessly putting our own lives on the line for yours. Nowhere in the Hippocratic Oath does it say that I have to put my life at risk for you. Nowhere in the Nursing Code of Ethics does it say that I have to put my life at risk for you. Nowhere.
If–and this irritates the !@#$%^&* out of me when “aerosolized” and “airborne” are being thrown around as the same thing—IF ebola becomes AIRBORNE as opposed to what is IS NOW and ALWAYS HAS BEEN—AEROSOLIZED—then yes, we’re in serious trouble. NOT because “the medical staff is unprepared”.
The level of expectation from the average American is that no matter YOUR ability to pay the bill, we will go balls to the wall to save your !@#$%^&*. Well, that’s simply not reasonable. There is a concept in healthcare called “justice”. It’s the team making decisions on limited resources—time/effort/personnel/materials/equipment—and doing what is best for everyone coming through that door, not just one special American (which everyone seems to think is them). Should we just go ahead and burn through the entire stock of resources—gather every specialist on the planet–just for little old you? That, my friend, is a typical American attitude. Of course it’s all about you.
At the end of the day, all we’re hearing is that WE are unprepared and unethical and unfeeling and cynical—blahblahblah. It’s amazing to me that everyone feels that when THEY need help from the healthcare team, we should be standing by, ready to take a bullet. Where is that same loyalty and trust when you’re asked to simply comply with doctors’ orders or a Nursing plan–to save your own life? How about stop smoking, eating twinkies and snicker’s bars (you diabetics know who you are), get a little exercise and take care of your !@#$%^&* selves and not expect US to step in to remediate the damage (again. and again. and again.) All we get is !@#$%^&* when you don’t need us—but when you do–ever hear that saying about criticizing the waiter that brings you your soup?
If by “unprepared” you mean that you’re afraid that we’ll abandon our posts at your time of need? Well, if you live in reality, you should comprehend that how we feel—is that if you have such little respect for your own life–obese, smoking, alcoholic, illicit/prescription drugs, simply defying a doctors’ recommendation because you don’t feel like giving up eating twinkies for breakfast—why should we risk our lives for yours?
Nasty truth. But there it is.
A reference to the Black Death of 1346-1353
October 13, 2014 by: Derek Henry http://www.naturalnews.com/047232_Ebola_natural_immunity_virus.html#ixzz3G2Mj3hYq
(NaturalNews) With the threat of the Ebola virus spreading, there is a need to understand what natural options are readily available to you in case you don’t want to be subjected to conventional medical treatments and infected patients in hospitals. The only proven system to help eradicate the Ebola virus is your body’s immune system, and it is of primary importance to start strengthening its response now to give yourself the best chance of successfully fighting off an infection.
Work with your body’s natural defenses
The only way to work with your body’s natural defenses is to give it what it requires in order to function at optimal performance. Conventional medical wisdom claims that man-made remedies such as vaccines are superior to those provided by nature, but it doesn’t take a scientist to understand that the toxic chemicals and preservatives injected into the body along with antigens is not a legitimate way to improve immunity.
To improve your immunity, you must improve your relationship with nature and the medicine it provides, which has been proven to keep people healthy for thousands of years. In this case, a focus on healing foods and herbs that have strong antibacterial and antiviral properties is of primary importance, along with improving immune system function and eliminating foods that suppress it.
Antibacterial foods, herbs, and solutions to begin consuming regularly
Even though Ebola is a virus, it only makes sense to start clearing out any harmful bacteria in your digestive system in order for your immune system to function properly. This will allow it to do its job more efficiently, which is a must have when dealing with more deadly infections such as Ebola.
Antibacterial foods and herbs to consider, include:
Stock up on antiviral herbs
In the event that Ebola is found in your region, or you suspect you may have an infection, you may want to consider the following as part of your natural defense:
Una de Gato (Cat’s Claw)
These proven virus fighters will provide another layer of protection to your overall immune support plan.
Consume immune strengthening foods, herbs, and nutrients
Along with these foods and herbs, it’s also important to consider those things that help solidify a strong immune system, such as:
Adaptogenic herbs (reishi, siberian ginseng, astragalus, gynostemma, una de gato, pau d’arco)
The foods, herbs, and ingestible nutrients listed will provide your immune system with exceptional benefits, and can be consumed in whole food, capsules, tinctures, and tea. Grounding is helpful as well.
Ditch foods and behaviors that suppress the immune system
Another very important factor to unleash your immune system is to stop consuming foods and engaging in behaviors that depress it. The biggest culprits in immune suppression are:
Sugar (especially refined)
Improve in all of these areas, and your immune system and energy will reciprocate nicely, both which help your body protect itself against Ebola (and any other viruses or bacteria).
As always, consult with a qualified herbal practitioner or naturopath to determine which herbs and solutions are best for your individual situation. At this time, there is no proven remedy for Ebola, but investing in your immune system and using nature’s medicine quite possibly gives you the best route of action.
For an antibacterial and antiviral juice recipe, check out the Antibiotic Tonic. For more info on the top adaptogenic herbs and sources of vitamin C, visit the first two sources below. Also checkout Make Your Immune System Bulletproof.
Learn all these details and more at the FREE online Pandemic Preparedness course at www.BioDefense.com
About the author:
In this pursuit he created proven protocols and guides in the Ultimate Reset personal coaching program, the THRIVE online holistic health program, and the Wellness Transformation E-Guide.
09 October 2014 http://www.theonion.com/articles/what-you-need-to-know-ebola,37137/?utm_source=Twitter&utm_medium=SocialMarketing&utm_campaign=Pic:1:Default
Following the death of the first person diagnosed with Ebola in the United States, concerns about the deadly hemorrhagic virus are running high throughout the country. Here is everything you need to know about Ebola:
What is Ebola?
Ebola is an infectious, often fatal virus. For more complete information, consult your own darkest paranoid nightmares.
How do you contract Ebola?
Ebola is contracted through contact with a health care system that vastly overestimates its preparedness for a global pandemic.
What are the symptoms of Ebola?
Severe flu-like symptoms that a CNN cameraman is filming.
How long does it take for symptoms to first appear?
Anywhere from two to 10 days after passing through U.S. customs.
How is Ebola treated?
The virus is eventually killed when the body begins naturally decomposing inside a coffin several feet underground.
Do I have Ebola?
How dangerous is Ebola?
Easily Africa’s fourth or fifth most pressing issue.
I come into frequent physical contact with Ebola-infected blood, urine, saliva, stool, and vomit. Am I at risk of contracting Ebola?
Is there a risk of Ebola spreading further?
If Dallas authorities fail to properly contain the disease, it may spread as far as Plano and Fort Worth.
How are Ebola outbreaks contained?
What are airports doing to screen passengers?
Questionnaire based on fundamental assumption that those in desperate need of medical attention would not lie to get out of western Africa and into the U.S.
How many people could die if Ebola begins spreading in the United States?
Projections are currently imprecise but range anywhere from 318.8 million to 319.0 million Americans.
When will all this Ebola hysteria end?
For you? At exactly 11:18 a.m. on Tuesday, Oct. 28
by Elizabeth Renter 10/07/2014 http://naturalsociety.com/top-5-medicinal-foods/
Healing occurs from the inside out. Another way of saying that is you are what you eat. There are countless healthful foods available to the average modern consumer. Many of these foods—grown locally, eaten in-season, and loaded with nutrients—can help you prevent illness and maintain a healthy body weight, immune system, and more. Some can simply be life-saving medicinal foods.
So which foods pack the most medicinal punch? Which are tops when it comes to healing disease and illness? You have likely heard of them before if you are an avid reader of NaturalSociety. Here are my top choices of medicinal foods:
Used throughout the ages for its healing properties (like many foods on this list), ginger been linked to: cancer prevention, anti-inflammatory benefits, sore throat and upset stomach relief, and more. Perhaps the simplest and quickest way ginger can provide healing benefits is in the treatment of stomach distress including nausea, heartburn, and bloating. The root is easy to incorporate into your cooking, too.
Garlic is an immune-boosting powerhouse that is widely used in kitchens around the world. Like ginger, studies have linked the root to anti-cancer benefits. Garlic’s anti-cancer powers are so widely accepted that even the National Cancer Institute (generally only aligning with “conventional” cancer treatments) said, “preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially cancers of the gastrointestinal tract.”
Garlic is also a powerful antiviral, antibacterial, and antifungal agent.
3. Green Tea
4. Manuka Honey
Honey derived from bees who feast on the nectar and pollen of manuka flowers has been found to have prolific antibacterial benefits—even working against antibacterial-resistant infections like MRSA. This magical elixir is also able to heal wounds and potentially fight heart disease.
Gaining popularity in the West due in part to its medicinal benefits, turmeric is most often seen in middle-eastern cuisines and folk medicine. It’s tied to blood sugar management, cancer prevention, oral health, and even treating depression.
These five foods pack some of the most healing benefits of any foods in the world, and they are all widely available. You can find several of them at your local grocery store, health food store, or online. Some of them you may even feel like growing yourself. But no matter how you get them, it’s important you research the benefits of these foods and make them a part of your life.
Every successive generation seems to be getting sicker, with more illness and disability. This despite government claims that the science of diet has mostly improved from just 50 years ago. These claims are far from the reality the modern world and its population experiences. Our grandparents used to make their own butter, cook with lard, fry their foods, drink full cream milk and they still looked so healthy while living so heartily. How did they do it? For starters they ate less, but their food was also healthier. Today we cut carbs, remove fat, cook less, eat more, consume genetically modified, artificially sweetened, processed foods and spend most of our time sitting. See the difference?
Grandfather-of-12 John Golding, who runs a family farm outside Grafton in northern New South Wales, says food was scarce when he was growing up.
“We ate less for sure because the food had to go around a big family. There were seven or nine kids in every family so you didn’t eat much at all. There were no ‘seconds’,” he said.
“We didn’t overeat and you’d restrict your bread intake because otherwise you’d run out.
“It was all healthy food. We always had a huge vegetable garden so we had cauliflowers growing in the winter time.”
In Unhappy Meals, a piece for The New York Times Magazine, best-selling author Michael Pollan says we can all cut back.
Science Says Calorie Restriction Increases Life Span
“The scientific case for eating a lot less than we currently do is compelling. ‘Calorie restriction’ has repeatedly been shown to slow aging in animals, and many researchers (including Walter Willett, the Harvard epidemiologist) believe it offers the single strongest link between diet and cancer prevention,” he said.
“Once one of the longest-lived people on earth, the Okinawans practices a principle they called ‘Hara Hachi Bu’: eat until you are 80 percent full.”
Organisms from yeast to rodents to humans all benefit from cutting calories. In less complex organisms, restricting calories can double or even triple lifespan. In studies, animals on calorie restriction diets die at an advanced age without any diseases normally related to aging. In contrast, among animals on a standard diet, the great majority (94 percent) develop and die of one or more chronic diseases such as cancer or heart disease.
According to the results of two previous studies, reducing calories activates the silenced information regulator genes, which prolongs cell life.
Processed Foods A Culprit
John says he and his wife Ollie, who does most of the cooking, rarely ate processed food.
“We didn’t have any packaged stuff at all,” he said. “When Dad bought this farm after the war, we’d milk two or three cows so you’d make your butter and custards.
“We were reared also on fried scones. We loved fried scones. Instead of baking the scones, we’d fry ’em. They were beautiful just with butter.
In Six Rules For Eating Wisely, a piece for TIME magazine, Pollan says we shouldn’t eat anything our great-great-great grandmother wouldn’t recognize as food.
“Imagine how baffled your ancestors would be in a modern supermarket … (most items) aren’t foods – quite – they’re food products,” he said.
“History suggests you might want to wait a few decades or so before adding such novelties to your diet, the substitution of margarine for butter being the classic case in point.
Their promise was that margarine would prevent disease. People around the globe questioned this advice, especially those who have valued butter for its life-sustaining properties for millennia. Today we know that butter is light years healthier than margarine ever could be.
“My mother used to predict ‘they’ would eventually discover that butter was better for you. She was right: the trans-fatty margarine is killing us. Eat food, not food products.”
John, 79, eats everything but grew up on staples of rice, rolled oats and potatoes.
“When mum was rearing the five of us while dad was at the war she fed us on a lot of rice because that was cheap. I loved boiled rice with a bit of sugar on it, but now I don’t have sugar,” he said.
Pollan says the western diet has shifted radically from whole to refined foods, complex to simple carbohydrates, leaves to seeds and from food culture to food science.
Food Culture Is Not What It Used To Be
Governments here and abroad have been cautioning the public for decades on the dangers of high fat diets. Their claims based on “their science” concluded that it was best to avoid fat because of its extra calories – and saturated fats raise the risk of heart disease. This low-fat mantra has been questioned for years by clinicians and nutritional scientists – not least because it has failed to halt the obesity epidemic. The fact is, high-fat diets lower blood sugar, improve blood lipids, and reduce obesity.
“The sheer novelty and glamour of the Western diet, with its 17,000 new food products introduced every year, and the marketing muscle used to sell these products, has overwhelmed the force of tradition,” he said.
“Nutritionism, which arose to help us better deal with the problems of the Western diet, has largely been co-opted by it, used by the industry to sell more food and to undermine the authority of traditional ways of eating.
“You would not have read this far into this article if your food culture were intact and healthy; you would simply eat the way your parents and grandparents and great-grandparents taught you to eat.”
Our grandparents also didn’t spend all day stuck at a desk or hours at night on the couch. They performed manual jobs and rode their horses everywhere at full gallop.
Food intolerances were unheard of back then and no-one, least of all John, feared carbs.
They also didn’t deprive themselves.
Despite becoming a fast food nation, John says his diet has improved with age.
“Our diet’s changed a little bit. We don’t eat fat or drippin’,” he said.
“The problem these days is fast food. Bloody McDonald’s.
“If people are getting big and fat, I don’t know why they keep eating. I can stand behind people (in line for meals) on a cruise and know what they’re going to order – greasy fish and chips.
“If you want to give up something, I think it’s easy. Well it’s easy for me – it’s just determination.”
Here’s to that.
Pollan’s nine principles of healthy eating:
1. Eat food… Don’t eat anything your great-great-grandmother wouldn’t recognize as food.
2. Avoid even those food products that come bearing health claims. Don’t forget that margarine, one of the first industrial foods to claim that it was healthier than the traditional food it replaced, turned out to give people heart attacks.
3. Especially avoid food products containing ingredients that are a) unfamiliar, b) unpronounceable c) more than five in number – or that contain high-fructose corn syrup. None of these characteristics are necessarily harmful in and of themselves, but all of them are reliable markers for foods that have been highly processed.
4. Get out of the supermarket whenever possible. You won’t find any high-fructose corn syrup at the farmer’s market; you also won’t find food harvested long ago and far away. What you will find are fresh whole foods picked at the peak of nutritional quality. Precisely the kind of food your great-great-grandmother would have recognized as food.
5. Pay more, eat less. There’s no escaping the fact that better food – measured by taste or nutritional quality (which often correspond) – costs more, because it has been grown or raised less intensively and with more care.
6. Eat mostly plants, especially leaves … By eating a plant-based diet, you’ll be consuming far fewer calories, since plant foods (except seeds) are typically less” energy dense” than the other things you might eat.
7. Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks. Confounding factors aside, people who eat according to the rules of a traditional food culture are generally healthier than we are. Any traditional diet will do: if it weren’t a healthy diet, the people who follow it wouldn’t still be around.
8. Cook. And if you can, plant a garden. The culture of the kitchen, as embodied in those enduring traditions we call cuisines, contains more wisdom about diet and health than you are apt to find in any nutrition journal. Plus, the food you grow yourself contributes to your health long before you sit down to eat it.
9. Eat like an omnivore. Try to add new species, not just new foods, to your diet. The greater the diversity of species you eat, the more likely you are to cover all your nutritional bases.
Natasha Longo has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.
by Paul Fassa May 8th, 2013
Few people are able or ready to grow their own food. With food prices rising and the dollar shrinking, it’s a good idea to know what to buy and where. The first thing to realize is eating solely for taste or convenience while eating out often are the wrong approaches. But eating healthy on a budget is quite possibly more important than ever, and it’s best to start right now.
Allocating serious shopping time for some trial and error to determine where the best deals are is necessary. If you have more than one health food store available, learn which ones offer better deals on specific items and keep up with their sales fliers.
Cooperatives or co-ops usually charge an annual membership fee to get the better deals. You’ll have to decide if it’s worth it. You may be surprised that sometimes the pricier stores will have better deals on some items than the less expensive stores.
If you think you cannot spend the money for quality, organic foods, add up all your eating out expenses and the chips and dips and other processed yummy food and snack expenditures. Processed foods have unhealthy additives that make you eat more. These eating and snacking habits can add up to an expense greater than buying whole organic foods and preparing them from scratch. Not to mention the money you’d save on pharmacy visits and medical bills from replacing your destructive food with health-boosting food.
There are many tips and tricks for saving money while eating healthful foods at the same time. Many people think it’s not possible, but you may be surprised. Here are a few suggestions for eating healthy while on a budget.
Here’s where you have to spring for the bucks. If possible, invest in a bread making machine and make your own from non-wheat grain items ordered online or from local bulk bins. Then you’ll get the highest quality breads for the cheapest prices, though admittedly with the most work. Otherwise, try to find a local bakery that makes fresh, organic bread without bleached white flour or bromides (bromine).
Bleached flour is a chemically induced artificial, digestive clogging non-nutrient abomination for easy dough, literally and financially. White flours in Europe are bleached by the sun; chemical bleaching is not allowed there. Bromine makes mass produced baking easier and cost efficient, but it replaces the vital nutrient iodine from thyroid glands, which leads to hypothyroidism and all sorts of related health problems.
Avoid bread, rolls, doughnuts, and cakes that list “potassium bromate” or “bromated flour” among their ingredients. It’s likely the higher end whole grain baked products from California bakeries and Ezekiel products that are bromate free.
Related Read: Top 10 Healthful Yet Inexpensive Organic Foods
Organic rice and beans from bulk bins are healthful and cheap. Healthy cold pressed oils, lemons, and spices can give you a variety of flavors. Avoid canned beans even if they’re in non-BPA cans.
The bulk dried beans should be soaked overnight for boiling the next day. Organic lentils are inexpensive and healthful, and they don’t require any soaking time. Most other beans, like black or turtle beans and garbanzo or chick peas do need overnight soaking.
Some insist that grains should be soaked overnight to partially remove nutrition-blocking phytic acid or phytates. Soaking organic steel cut oats overnight with a two to one water to oats ratio makes morning cereal preparation quick and easy as well more healthful. After the overnight soak, bring the oats to a boil, shut off the heat, cover with a lid and leave it for around 15 to 20 minutes.
And in case you didn’t know, beans are some of the foods for eating healthy on a budget, while also being some of the best emergency foods to keep around in case of a crisis or disaster.
This is the trickiest for budgeting when it comes to fresh organic produce. It requires serious shopping and coupon/sales flier scavenging. If you can’t find organic produce to fit your budget, at least avoid the Environmental Working Group’s (EWG) “dirty dozen” and shop for their “clean fifteen” listed here.
It’s best to lightly steam or eat the veggies raw. A salad a day with dark greens, cucumber and carrot slices is a good way to eat veggies. Juicing is especially healthful as well, although will require more produce than usually.
When it comes to soups, do not choose MSG laden instant soups or conveniently canned soups, even if their labels say no BPA. Slow cook soups the old fashioned way with veggies, potatoes, and beans. A wand or stick immersion blender is ideal for grinding and mixing the veggies in your soup as it cooks in the pot.
Make enough to refrigerate what’s left over. It seasons while stored in the fridge to taste even better after a couple of days. This is healthier and cheaper over time.
Another way to boost nutrients for grains and legumes while offering variety is by sprouting. Sprouting broccoli seeds gives you a super food, while many other seeds and legumes can be sprouted as well. Doing your own sprouts is much less expensive and offers fresher sprouts then store bought.[/wpex] TOP
On Monday, Quartz published an article by Devin Cohen titled, There is a Secret Ingredient in Your Burgers: Wood Pulp. Given the headline and people’s already present suspicion regarding all of the shady and potentially dangerous ingredients hidden in food items, the article gained a lot of traction. In subsequent days, most journalists and bloggers have focused on the dangers of this additive (unclear) and whether or not it is pervasive throughout the food chain as opposed to just fast food (it appears to be).
The one angle that has not been explored as much is the overall trend. Let’s go ahead and assume that wood pulp is a safe thing to consume, it certainly seems to have no nutritional value whatsoever. So why are companies inserting it into food items? To mask inflation and earn more profits most likely. This was a major theme I focused on last year in a series of pieces on stealth inflation and food fraud, a couple of which can be read below:
The Quartz article notes that:
This is the part that really interests me. When did these companies first introduce this substance into their products and what is the growth trend? My guess is that as food costs have risen, the proportion of non-nutritonal fillers has increased substantially. That said, I’d like to see some data and I haven’t yet.
My big takeaway here is the same as last year’s when I first started writing about the trend. As the cost of food continues to rise, the cost of not paying attention to what you are eating rises exponentially. Companies will continue to try to mask inflation by shrinking package sizes, and when that is no longer possible, increasingly inserting empty fillers (or worse) into their products.
Meanwhile, the following video is a telling spoof on the ingredients in McDonald’s Chicken McNuggets.
What A McDonald’s Commercial SHOULD Look Like
On a related note, if you haven’t read my recent post on BPA, definitely take the time: National Geographic Reports – Chemicals Causing Infertility in Pigs are Present Throughout Human Consumer Goods.
Bon Appé !@#$%^&*.
Dear Rabbi Lazer,
I understand why the Torah prohibited pork, because back in the old days, there was no refrigeration and a lot of triganosis. But with today’s modern methods and hygiene, what’s wrong with pork? I’m far from Orthodox, but I like your straight talk, and would appreciate a straight answer. Yours, Jon from North Florida
Thanks for your question – it’s a superb one. I’ll answer you briefly, point by point:
1. The Torah did not forbid pork because of worms or bacteria, and even though today’s refrigeration and processing are quite sanitary, the Torah is eternal and doesn’t change. By the way, Moses knew how to preserve meat.
2. The food we eat becomes a part of us. Since all creatures have a lifesource, or a spiritual soul (nefesh), whenever we eat a creature, we take on its spirituality, for better or for worse. A pig has certain spiritual characteristics that that trigger egoism, lewd behavior, stubborness, and cruelty, and thereby impair a Jew from performing his or her spiritual task in this world.
3. Pork clouds the Jewish spirit (ruach venashama), and in essence creates a barrier between a person’s spirit and The Almighty’s Divine Illumination, or Divine light. Without Divine light, a person loses faith. For example, a pork eater cannot possibly understand or believe in the oral law (Talmud), which is inseparable from the written law (Tanach).
4. Despite the above three reasons, we don’t eat pork simply because The Almighty told us not to. The Almighty is the master engineer that designed our souls. The Torah is our owner’s manual. If you owned a new Ford, and were told to lubricate with 10-40 oil, you certainly wouldn’t use frying oil because it’s cheaper. You’d destroy your engine! Likewise, when you go against the recommendations of Torah, you damage your soul.
Jon, if you don’t eat kosher meat as yet, try going for a week without eating any meat at all. Wash your hands as soon as you wake up in the morning and write me again in a week, telling me if you feel different or not. I look forward to hearing from you. Meanwhile, best of luck. Yours always, Lazer
April 03, 2014 by: Sandeep Godiyal
Symptoms of mad cow disease
In many cases, the early symptoms of mad cow disease mimic other, more common ailments, making diagnosis difficult. In fact, according to web resources, it is only in the latter stages of the disease that diagnostic testing can accurately pinpoint the abnormalities which positively identify the disease. At that point, magnetic resonance imaging (MRI) can be used to confirm suspicions of mad cow disease.
Loss of coordination and depression are early signs of vCJD, the result of exposure to contaminated animal nervous system tissue. Later, this always fatal disease causes dementia, further derailing the possibility of a correct diagnosis. Typically, it takes about 18 months from the first signs of the disease for it to run its course, resulting in death.
Unknown incubation period
According to a study in The Lancet, Great Britain is seeing an increase of vCJD. This increase amounts to 23 percent for each year since 1994. In trying to predict the potential and severity of an epidemic of this disease, researchers pointed to their inability to provide accurate numbers. This centers around the fact that they do not know how long the disease can lie dormant after a person has been exposed. Scientists are not able to accurately predict if an epidemic will occur, how large the epidemic will be or when the epidemic will peak. Some scientists believe the incubation period could be up to 20 years.
Deaths increasing faster than onset
For reasons that they do not quite understand, the researchers who conducted the study, scientists from Britain’s National CJD Research and Surveillance Unit, along with researchers from the London School of Hygiene and Tropical Medicine, found that the deaths from vCJD are increasing at a faster rate than the diagnosis of the disease.
According to a report released by the Statistics Unit of the Centre for Infections, a part of the Health Protection Agency, there were 176 cases of vCJD from 1994-2012. All of those people have died as a result of the disease. Though the actual number of those who have been diagnosed and who have died is rather small compared to other diseases, it is still increasing at a rate that alarms researchers. Given the popularity of beef products around the world, it can only be concluded that this disease will continue to take lives in the years ahead.
About the author:
Pork in Kraft Foods owned Cadbury’s Chocolate! Chalav Stam vs Chalav Yisrael
From Mystical Paths:Pig DNA found in Chocolate??? by Rabbi Dovid Wheeler 01June2014
Traces of pig DNA were found in Cadbury chocolate bars in Malaysia. The Muslims that live there are religious, and their religion prohibits the consumption of or contact with pigs. Naturally they were very upset. Since the British chocolate company was purchased by Kraft Foods, questions were raised regarding the other dairy products of Kraft (like Oreo cookies). (In the past pig milk, a very fatty milk, could be used to “enhance the quality” of cow milk or compensate for watering down the cow milk.)Suddenly it becomes clear for the Kosher consumer that the whole issue of Chalav Stam vs Chalav Yisrael (cow milk in a Western Country under national standards versus Fully Kosher Supervised & Milked Milk) is not so simple. We are no longer in the days when food things were simple. With all the modified additives that are popping up in the food industry, the unknowns become bigger and bigger.
(Interestingly butter made from Chalav Stam is permitted, as milk from non-kosher animals won’t churn into butter – at least it wouldn’t in the past. Nowadays food technology can overcome the problem by adding the missing enzymes – meaning butter today requires kosher supervision to guarantee it does not include non-kosher ingredients or come from non-kosher animals.)
Historically the restriction that was made was on milk from non-Jewish dairy farms was on liquid milk only, not on milk powder (what is used in most chocolate bars). Yet we find the ingredients of milk powder are NO LONGER ONLY MILK… Milk Powder: nonfat dry milk, vitamin A palmitate, vitamin D3, sweet dairy whey, non fat dry milk solids, partially hydrogenated vegetable oil, and high fructose corn syrup. (Source)
Those ingredients are of particular note for those concerned about what corn products are doing to children and some of the behavior problems they are having, as well as diabetics or anyone with blood sugar problems.For the kosher consumer they might be interested in all of the ingredients as well as the vegetable oil, the source and purity of each of which must be checked to make sure it’s not coming from a non-kosher source.
I myself don’t panic mode but it does make me think that when we looking at a heter (an easing or way around a restriction) in halacha (Jewish law), we need to truly look to see what the final impact will be. The the food industry has become so complicated that maybe it is time for us to go back to purer or simpler sources such as, for the kosher consumer, dairies that follow fully kosher standards and supervision. simple way of life and just go back to Jewish Milk. Just food for thought.
Wishing all of you Happy Shavous and that you receive the Torah with Joy.
by Lisa Garber December 28th, 2012
With the aid of innovative and highly sensitive testing, Spanish-Moroccan scientists determined that there could be up to 20 painkillers, antibiotics, and growth hormones in a single glass of milk. The researchers say that the traces are so small that consumers need not worry about adverse effects, so we’ll just have to take their word for it, it seems.
It’s worth noting that the image provided by the University of Jaen lists the anti-inflammatory drug diclofenac twice in error. Their findings were published in the Journal of Agricultural and Food Chemistry.
Rabbi Moshe Heinemann, Star-K Rabbinic Administrator
There is a general rule in Halacha, Jewish Law, governing natural derivatives from Kosher and non-Kosher animals. Kol hayotzei min hatahor tahor, vichol hayotzei min hatamei tamei. Derivatives from a Kosher species are Kosher, while derivatives from a non-Kosher species are not. Therefore, milk produced by Kosher mammals, such as cows, goats, and sheep, are considered Kosher, while milk from non-Kosher mammals, such as horses, pigs, camels, or whales, are forbidden.
Although the Halacha is clear, controls and safeguards which take the human element into consideration are required to assure that Kashrus has not been compromised. One of the oldest Halachic safeguard systems put into place has been the system overseeing productions of Kosher milk.
…Rabbi Feinstein zt”l maintains that the milk produced in dairies never acquires the status of Cholov Akum. This milk has gained a unique classification of Cholov Stam (literally – plain milk), which our Rabbanim never forbade. If for some reason the milk production scenario does not fit into the parameters of Cholov Stam, as defined by Reb Moshe zt”l the milk would indeed become Cholov Akum and would be forbidden according to the original Rabbinical decree. …
It has been stated by Torah scholars that, even in the USA, the actual enforcement of laws and penalties is not without fault. Every system has its pitfalls, the USDA not withstanding. Even Rav Feinstein zt”l himself indicates in his response that where Cholov Yisroel is readily available it is the preferable choice. Some scholars, that take issue with Reb Moshe zt”l, agree with him in principle, but dispute the fact upon which the response was based. They do not feel that government regulations and fear of legal consequences can be equated to the credibility of two witnesses. They feel that only Cholov Yisroel can be consumed and if it were not available, regular milk could not be substituted.
Learn from those delicious Israeli hotel breakfasts – whether you are in Israel or anywhere else – and don’t skip a healthy morning meal..[wpex Read more]
Israel is famous for its breakfast. This fresh and colourful morning meal served at Israeli hotels and vacation destinations includes: an assortment of salads, cheeses, herrings, fruit and breads to start. It might possibly be the reason that Israel was ranked 6th by Bloomberg Rankings of the World’s healthiest countries in May 2012.
Israelis know how to start their morning right.
Are you trying to lose weight by skipping breakfast each day? Do you grab coffees a few times throughout your day rushing to just keep going? Do you find yourself binging at supper and well into the evening?
This is not the ideal weight loss plan. Skipping breakfast must mean that the body’s need and craving for food is ignored. A cycle of binge eating sabotages all efforts at staying nutritionally balanced. Many people overeat in the evenings because they are beyond hungry. Good intentions and weight loss goals can’t be met under these erratic conditions.
The first step to successful weight loss is eating a healthy breakfast. Many studies show that this meal lays the foundation for lifelong health benefits such as lowering cholesterol, improving sugar numbers and possibly preventing heart disease. Breakfast feeds the brain the nutrients it needs for learning, problem solving and improving short term memory while ensuring you feel more energized.
Going without breakfast may mean eating more throughout the day. And finally breakfast eaters consume more nutrients such as calcium and potassium than non breakfast eaters.
A healthful breakfast could consist of eggs, vegetables, fruit and a wholesome grain. You might enjoy a smoothie made with plain yogurt, berries and some ground flax seeds and chia. Leftover brown rice and steamed vegetables make a perfect breakfast. Mix up your breakfast choices to prevent boredom and falling back on old habits.
The possibilities for a creative start to your day are endless. So enjoy your tasty beginnings knowing that you are doing your body a great favour.
Nili Abrahams, Certified Holistic Health Coach at ChooseLifeNutrition, integrating Health and Wellness with Torah’s Wisdom.
And remember you can choose your best life one step at a time.
Israeli Breakfast Recipes
Making an Israeli breakfast at home is simple, and the results are delicious. This recipe is really just a guideline – use the specific kinds of ingredients (i.e. type of cheese, eggs etc.) that appeal to you.
[wpex Read more]
Cheeses – hard, soft, cottage cheese, labane
Olives – whole Israeli olives or other Mediterranean olives
Israeli salad – chopped vegetable salad
Eggs – scrambled, fried, hard or soft-boiled, an omelet…
Bread – freshly baked artisan bread, with a nice crust!
Butter, jams, honey…
Freshly squeezed juices
Tea (mint tea is especially fitting with this meal) or coffee
Prepare the Israeli salad. Click here for recipe.
Prepare eggs. If you’re making an omelet, consider adding chopped fresh herbs (parsley, cilantro), chopped green onions, fried onions, mushrooms, tomatoes, cheese…
Bring out the olives, cheese, bread and spreads
Serve with your beverage(s) of choice
And from About.com Israeli Breakfast:
Hummus:Hummus, a Mediterranean dip made of pureed chick peas, tastes best when eaten with fresh pita bread.
Tehina :Tehina, a thick dip with sesame seeds as its base, was brought to Israel by Jewish refugees from the Arab countries.
Labaneh:Labaneh, a homemade yogurt cheese, is just as popular a spread as hummus and tehina in Israel.
Baba Ghanouj :Baba Ghanouj is a dip made of roasted, pureed eggplant.
Shakshouka:Shakshouka, from the Hebrew word leshakshek meaning “to shake”, is a popular, spiced, egg and tomato dish.
Israeli Salad:Vegetable Salad is enjoyed by Israelis three times a day – at breakfast, lunch, and dinner.
Mixed Cheese Salad :This Mixed Cheese Salad combines cottage and feta with cucumbers, peppers and onions.
Rugelach:Rugelach, which means “little horns”, are small pastries made from rich cream cheese dough and filled with jam, chocolate, honey, or nuts.
Turkish Coffee:Turkish Coffee is surprisingly easy to make and an essential part of the Israeli breakfast menu.
Uprooting the Leading Causes of Death
If you are eating right, exercising, and cleansing your body and mind of the numerous environmental toxins we are exposed to every day, you may still be missing a huge component of overall health – sleep. Quality is more important than quantity in a new study, and just three years of poor sleep can cause someone to lose significant cognitive functioning, as much as someone with a serious brain disease like dementia or the beginning stages of Alzheimer’s. In fact, one bad night of sleep can cause your brain to age significantly, reflecting the loss of mental clarity that often accompanies advanced age.
While the study was looking at sleep decline in older populations as part of mental decline, it affects us all, no matter our age. Lead author, Terri Blackwell, MA, and senior statistician at the California Pacific Medical Center Research Institute (CPMCRI) in San Francisco, California said:
Want to keep your brain healthy? Then you need a good night’s sleep. Here are 6 ways to make sure that happens:
Compact Fluorescent Light Bulbs: A New Risk in Your Home
Health Hazard: Mercury
Fluorescent bulbs contain mercury, a toxic substance. The United States Environmental Protection Agency (EPA) provide safety guidelines for how to clear up a broken fluorescent bulb. Mercury is particularly harmful to children and unborn babies, and so children and pregnant women should avoid being in the area whilst a broken bulb is cleared up.
Bulbs which have reached the end of their life should not be disposed of in normal trash, as this may release the mercury into the environment if the bulb is damaged. Several countries have specialised recycling or disposal systems for fluorescent bulbs, e.g. US bulb recycling.
According to the U.S. Environmental Protection Agency (EPA), the amount of mercury contained in a compact fluorescent lamp (CFL) is a hundred times less than the amount found in a single dental amalgam filling or old-style glass thermometer. The U.S. EPA also states that using energy-efficient CFLs reduces demand for power, which reduces the amount of coal burned by power plants and hence reduces the amount of mercury emitted from coal fired power plants.
CFLs should not be used in track, recessed or inverted fixtures and in addition can not be used with a dimmer switch. Inversion also affects life span of the bulb.Bulb end-of-life hazards: When CFLs burn out they can create acrid plastic smoke and carcinogenic fumes. Those bulbs without an internal fuse will melt or smoke until power is turned off. 90% of these bulbs are currently manufactured in China where quality control is questionable.
Do not use CFL pin type bulbs in inverted fixtures they are to heavy and will fall out over time. Do not use them with timers.
Reduced Life Span
The seller claim on life span of a CFL may vary widely. This can be a factor of manufacturing quality. Ever wonder why their warranty is so much shorter than the supposed life span of the bulb?A recent study shows that the life span of a CFL bulb can be reduced by as much as 85% under normal use due to switching on and off.When a CFL bulb is used in an inverted position – bulb down / screw base up – heat which is generated travels upward and can fry the electronic components in the ballast in the base.
CFLs release hazardous amounts of mercury into the air when they break and thus must be recycled or disposed of at a proper facility. A recent environmental agency report estimates the potential cost to recycle one disposal container (wheelie-bin) of approximately 240 liters or 63.4 US gallons of CFL bulbs at $1,300. This cost ultimately falls on the taxpayer.
The power required from the supplier by a CFL is typically twice what the wattage the bulb states. This “Power Factor” can negate a great part of the savings at the grid level. Also, CFLs create an effect known as “harmonic distortion” by placing an uneven load on the electricity grid, setting up harmonic distortions in the power lines and power stations.
Sensitivity to CFLs
In the past, some people reported headaches or eye strain when using fluorescent lighting. Some could see a flicker in the lighting, caused by lower frequencies and magnetic ballasts. The newer CFLs use higher frequencies and electronic ballasts, which means the human eye cannot detect any change in the light frequency. There is also less of a ‘hum’ in the newer lights. The ‘hum’ in older lights may have caused headaches.
There have been individual reports of health effects such as headaches and depression from the use of CFLs. It may be possible that a small number of people are more sensitive to CFLs as noted above; the majority of people are not. Health Canada will continue to review the scientific evidence as it becomes available, and act if any potential risk is found.
Fluorescent lamps with magnetic ballasts flicker at a normally unnoticeable frequency of 100 or 120 Hz and this flickering can cause problems for some individuals with light sensitivity, they are listed as problematic for some individuals with autism, epilepsy, lupus, chronic fatigue syndrome, Lyme disease, and vertigo. Newer fluorescent lights without magnetic ballasts have essentially eliminated flicker.
The normally unnoticeable 100–120 Hz flicker from fluorescent tubes powered by electromagnetic ballasts are associated with headaches and eyestrain. Individuals with high flicker fusion threshold are particularly affected by electromagnetic ballasts: their EEG alpha waves are markedly attenuated and they perform office tasks with greater speed and decreased accuracy. Ordinary people have better reading performance using high frequency (20 kHz – 60 kHz) electronic ballasts than electromagnetic ballasts, although the effect was large only for the case of luminance contrast.
Early studies suspected a relationship between the flickering of fluorescent lamps with electromagnetic ballasts and repetitive movement in autistic children. However, these studies had interpretive problems and have not been replicated.
Compact fluorescent lamps (CFL) are driven by electronic ballasts which operate in the range of 25–60 kHz, which far exceeds the human ability to perceive flicker.
Ultraviolet radiation risk
Some fluorescent lamps emit ultraviolet radiation. The Health Protection Agency of the United Kingdom has conducted research concluding that exposure to open (single envelope) compact fluorescent lamps (CFLs) for over 1 hour per day at a distance of less than 30 cm can exceed guideline levels as recommended by the International Commission on Non-Ionizing Radiation Protection (ICNIRP).
Not all open CFLs produce significant UV emissions. However, close proximity to bare skin can result in exposure levels similar to direct sunlight. The Health Protection Agency of the United Kingdom recommend that in situations requiring close proximity to the light source, open (single envelope) CFLs are replaced with encapsulated (double envelope) CFLs.
In 2009, Natural Resources Canada released a report describing the possible UV exposure from several types of lamp. The report states that at 3 cm distance, the recommended daily exposure to ultraviolet radiation for skin and eye damage (if looking directly at the lamp) was attained between 50 minutes and 5 hours depending on the type of lamp. The report observes that such a close distance is unlikely in actual use. The report also states that most bare spiral lamps tested gave off more UV than the 60 watt incandescent lamp tested, but that the encapsulated (double envelope) CFLs emitted less UV. At 30 cm distance, the recommended maximum daily exposure was attained between 3 hours and 6 hours, with little difference between the studied 60 Watt incandescent lamp and any bare-spiral CFL. The report states that the threshold limit values used represent otherwise healthy individuals who are not experiencing any hypersensitivity conditions or exposed to substances that increase UV sensitivity. Outdoor sunlight can supply the maximum recommended daily UV exposure in 20 to 100 minutes.
SCENIHR study and report
The Scientific Committee on Emerging and Newly Identified Health Risks (SCENIHR) in 2008 reviewed the connections between artificial light and numerous human diseases, including:
Electromagnetic radiation risks
The World Health Organization’s IARC categorizes EMF and radiofrequency exposure as class 2B possibly carcinogenic. Like other devices that are dependent on electricity for their functions, the electronic ballasts in fluorescent lamps emit electric and magnetic fields in the low-frequency range (the distribution frequency 50 Hz and possibly also harmonics thereof, e.g. 150 Hz, 250 Hz etc. in Europe). Some fluorescent bulbs emit high frequency fields (30-60 kHz).  Electric fields of this intensity have been associated with biological effects. The effects of these can be reduced significantly by maintaining an appropriate distance from them.
The Assessment of EM Exposure of Energy-Saving Bulbs & Possible Mitigation Strategies study has shown that worst-case exposure in bulbs tested is within the International Commission on Non-Ionizing Radiation Protection (ICNIRP) limits, the majority of which with large margins.
The Seletun international scientific panel has called for all new CFLs to be fitted with filters, since studies also show that CFLs conduct voltage transients and harmonics (“dirty electricity”) onto the wiring and that these can have biological effects, especially as regards diabetes and cancers.
Submitted by Tyler Durden on 11/21/2013
Sheeple are members of a culture or society who are not necessarily oblivious to the reality of their surroundings; they may have been exposed to valuable truths on numerous occasions. However, when confronted with facts contrary to their conditioned viewpoint, they become aggressive and antagonistic in their behavior, seeking to dismiss and attack the truth by attacking the messenger and denying reason. Sheeple exist on both sides of America’s false political paradigm, and they exist in all social “classes”. In fact, the “professional class” and the hierarchy of academia are rampant breeding grounds for sheeple; who I sometimes refer to as “intellectual idiots”. Doctors and lawyers, scientists and politicians are all just as prone to the sheeple plague as anyone else; the only difference is that they have a bureaucratic apparatus behind them which gives them a false sense of importance. All they have to do is tow the establishment line, and promote the establishment view.
Of course the common argument made by sheeple is that EVERYONE thinks everyone else is blind to the truth, which in their minds, somehow vindicates their behavior. However, the characteristic that absolutely defines a sheeple is not necessarily a lack of knowledge, but an unwillingness to consider or embrace obvious logic or truth in order to protect their egos and biases from harm. A sheeple’s mindset is driven by self centered motives.[wpex Read more]
So-called mainstream media outlets go out of their way to reinforce this aggressive mindset by establishing the illusion that sheeple are the “majority” and that the majority perception (which has been constructed by the MSM) is the only correct perception.
Many liberty movement activists have noted recently that there has been a surge in media propaganda aimed at painting the survival, preparedness and liberty cultures as “fringe,” “reactionary,” “extremist,” “conspiracy-minded,” etc. National Geographic’s television show “Doomsday Preppers” appears to have been designed specifically to seek out the worst possible representatives of the movement and parade their failings like a carnival sideshow. Rarely do they give focus to the logical arguments regarding why their subjects become preppers, nor do they normally choose subjects who can explain as much in a coherent manner. This is a very similar tactic used by the establishment media at large-scale protests; they generally attempt to interview the least-eloquent and easiest-to-ridicule person present and make that person a momentary mascot for the entire group and the philosophy they hold dear.
The goal is to give sheeple comfort that they are “normal” and that anyone who steps outside the bounds of the mainstream is “abnormal” and a welcome target for the collective.
It would appear that the life of a sheeple is a life of relative bliss. The whole of the establishment machine seems engineered to make them happy and the rest of us miserable. But is a sheeple’s existence the ideal? Are they actually happy in their ignorance? Are they truly safe within the confines of the system? Here a just a few reasons why you should feel sorry for them.
Sheeple Are Nothing Without The Collective
A sheeple gathers his entire identity from the group. He acts the way he believes the group wants him to act. He thinks the way he believes the group wants him to think. All of his “ideas” are notions pre-approved by the mainstream. All of his arguments and talking points are positions he heard from the media, or academia, and he has never formed an original opinion in his life. Without the group telling him what to do, the average sheeple is lost and disoriented. When cast into a crisis situation requiring individual initiative, he panics or becomes apathetic, waiting for the system to come and save him rather than taking care of himself. Sheeple are so dependent on others for every aspect of their personality and their survival that when faced with disaster, they are the most likely people to curl up and die.
Sheeple Crave Constant Approval From Others
Sheeple are not only reliant on the collective for their identity and their survival; they also need a steady supplement of approval from others in order to function day to day. When a sheeple leaves his home, he is worried about how his appearance is perceived, how his attitude is perceived, how his lifestyle is perceived and how his opinions are perceived. Everything he does from the moment his day begins revolves around ensuring that the collective approves of him. Even his acts of “rebellion” are often merely approved forms of superficial “individualism” reliant on style rather than substance. This approval becomes a kind of emotional drug to which the sheeple is addicted. He will never make waves among the herd or stand out against any aspect of the herd worldview, because their approval sustains and cements his very existence. To take collective approval away from him would be like cutting off a heroin junky’s supplier. To be shunned by the group would destroy him psychologically.
Sheeple Are Incapable Of Original Creativity
Because sheeple spend most of their waking moments trying to appease the collective, they rarely, if ever, have the energy or inclination to create something of their own. Sheeple do not make astonishing works of art. They do not achieve scientific discovery. They do not make history through philosophical or ideological innovation. Instead, they regurgitate the words of others and hijack ideas from greater minds. They remain constant spectators in life, watching change from the bleachers, caught in the tides of time and tossed about like congealed satellites of Pacific Ocean garbage from the after-wash of Fukushima. The destiny of the common sheeple is entirely determined by the outcome of wars and restorations waged by small groups of aware individuals — some of them good, some of them evil.
Sheeple Have No Passion
If you draw all of your beliefs from what the collective deems acceptable, then it is difficult, if not impossible, to become legitimately passionate about them. Sheeple have little to no personal connection to their ideals or principles; so they become mutable, empty and uninspired. They tend to turn toward cynicism as a way to compensate, making fun of everything, especially those who ARE passionate about something. The only ideal that they will fight for is the collective itself, because who they are is so intertwined with the survival of the system. To threaten the concept of the collective is to threaten the sheeple’s existence by extension.
Sheeple Are Useless
The average sheeple does not learn how to be self-reliant because it is considered “abnormal” by the mainstream to be self-reliant. The collective and the state are the provider. They are mother and father. Sheeple have full faith that the system will protect them from any and all harm. When violence erupts, they cower and hide instead of defending themselves and others. When large-scale catastrophe strikes, they either sit idle waiting for the state to save them or they join yet another irrational mob. They do not take proactive measures, because they never felt the need to learn how.
Consider this: Why do the mainstream and the people subject to it care if others prepare for disaster or end their dependency on the establishment? Why are they so desperate to attack those of us who find our own path? If the system is so effective and the collective so correct in its methodology, then individualists are hurting only themselves by walking away, right? But for the sheeple, successfully self-reliant individuals become a constant reminder of their own inadequacies. They feel that if they cannot survive without the system, NO ONE can survive without the system; and they will make sure that individualists never prove otherwise. “You didn’t build that” becomes the sheeple motto, as they scratch and scrape like spoiled children, trying to dismantle the momentum of independent movements and ventures in non-participation.
Sheeple Are Easily Forgotten
To live a life of endless acceptance is to live a life of meaningless obscurity. When one arrives at his deathbed, does he want to reflect on all of his regrets or all of his accomplishments? Most of us would rather find joy than sadness when looking back over our past. For sheeple, though, this will not be possible — for what have they ever done besides conform? What will they have left behind except a world worse off than when they were born? What will they have accomplished, but more pain and struggle for future generations? In the end, what have their lives really been worth?
I cannot imagine a torture more vicious and terrifying than to realize in the face of one’s final days that one wasted his entire life trying to please the plethora of idiots around him, instead of educating them and himself and molding tomorrow for the better. I cannot imagine a punishment more severe than to spend the majority of one’s years as a slave without even knowing it. I cannot imagine an existence more deserving of pity and remorse than that of the sheeple.
Research has pinpointed plants that improve indoor air quality.>By Stephen Ursery Nov 30, 2011
Photo: mindfrieze Flickr
Houseplants are a great way to beautify a room: their colorful leaves and interesting shapes often provide the perfect natural counterpoint to man-made furniture and structures. But houseplants are more than just a bunch of pretty faces. According to research, they can help improve indoor air quality by removing pollutants known as volatile organic compounds (VOCs).
Plants’ ability to help us breathe easier indoors was first demonstrated in a two-year study conducted by NASA in the late 1980s. At the time, the agency was looking for houseplants to help clean the air in space facilities. The study examined the ability of 15 houseplants to remove three common indoor pollutants — the VOCs benzene, formaldehyde and trichloroethylene — from the air. Benzene is emitted from paints, synthetic fibers and plastics, among other sources. Formaldehyde is released from many sources, including foam insulation and plywood, and sources of trichloroethylene emissions include paints and varnishes.
Below is a list of 10 household plants that were found to be effective at removing VOCs in the NASA study:[wpex Read more]
Peace lily (Spathiphyllum wallisii) – This plant (at right), which does best when placed in a shady spot, can remove both benzene and trichloroethylene. It is poisonous, so keep out of the reach of children and pets. Also, avoid overwatering.
Golden pothos (Scindapsus aures) – This vine proved adept at filtering formaldehyde. It can be placed virtually anywhere in a home and requires a thorough watering about once a week.
English ivy (Hedera helix) – Effective at removing formaldehyde, this plant thrives in cool, moist air. It too is poisonous, so keep it away from pets and children.
Chrysanthemum (Chrysantheium morifolium) – This plant, which can produce wonderfully bright-colored flowers, can filter both benzene and formaldehyde. It does best in direct sunlight.
Gerbera daisy (Gerbera jamesonii) – Just like the chrysanthemum, this plant features bright flowers and requires lots of sunlight. It removes both benzene and trichloroethylene.
Mother-in-law’s tongue (Sansevieria trifasciata ‘Laurentii’) – This hardy plant (at left) filters formaldehyde and doesn’t require a lot of maintenance.
Bamboo palm (Chamaedorea sefritzii) – The bamboo palm is effective at removing formaldehyde. Its soil should be kept moist, and it needs to be placed in indirect sunlight.
Azalea (Rhododendron simsii) – Effective at filtering formaldehyde, this popular plant does best in a cool environment (around 65 degrees) and out of direct sunlight.
Red-edge dracaena (Dracaena marginata) – Capable of growing up to 15 feet in height, this household plant is a good multi-tasker: it can remove both benzene and trichloroethylene. It is best suited for a temperature of 75 degrees or so.
Spider plant (Chlorophytum comosum) – This plant filters formaldehyde and doesn’t need a lot of upkeep.
It takes a village
With the advent of more energy-efficient homes and offices, which often reduce the flow of air between the inside and outside of a building, it makes more sense than ever to be concerned about indoor air pollution. By using the plants listed above, you can help create a healthy environment in your house or place of work.
For further reading:
Sally Nelson 2:20 PM 07/09/2012
Eighty-three percent of American physicians have considered leaving their practices over President Barack Obama’s health care reform law, according to a survey released by the Doctor Patient Medical Association.
The DPMA, a non-partisan association of doctors and patients, surveyed a random selection of 699 doctors nationwide. The survey found that the majority have thought about bailing out of their careers over the legislation, which was upheld last month by the Supreme Court.
Even if doctors do not quit their jobs over the ruling, America will face a shortage of at least 90,000 doctors by 2020. The new health care law increases demand for physicians by expanding insurance coverage. This change will exacerbate the current shortage as more Americans live past 65.
By 2025 the shortage will balloon to over 130,000, Len Marquez, the director of government relations at the American Association of Medical Colleges, told The Daily Caller.
“One of our primary concerns is that you’ve got an aging physician workforce and you have these new beneficiaries — these newly insured people — coming through the system,” he said. “There will be strains and there will be physician shortages.”
The DPMA found that many doctors do not believe the Patient Protection and Affordable Care Act will lead to better access to medical care for the majority of Americans, co-founder of the DPMA Kathryn Serkes told TheDC.
“Doctors clearly understand what Washington does not — that a piece of paper that says you are ‘covered’ by insurance or ‘enrolled’ in Medicare or Medicaid does not translate to actual medical care when doctors can’t afford to see patients at the lowball payments, and patients have to jump through government and insurance company bureaucratic hoops,” she said. (SEE ALSO: Jeremiah Wright: ‘White racist alien DNA’ running through synapses of Obama’s brain )
The American Medical Association, which endorsed Obama’s health care overhaul, was not able to immediately offer comment on the survey. Spokesperson Heather Lasher Todd said it would take time to review the information in the survey.
Janelle Davis of the American Academy of Family Physicians said the AAFP could not provide thoughtful commentary without studying the survey’s findings and methodology.TOP
Sunday, November 03, 2013 by: Adrian Cooper
(NaturalNews) With winter rapidly approaching in the northern hemisphere, millions of people will sooner or later rush to the doctor for a prescription against the symptoms of a cold or influenza. But is taking medication, often antibiotics, really a wise choice?
Even though modern medicine still has no cure for the common cold, influenza and other viruses, most doctors, going through the motion of appearing to be helpful and making money, will prescribe antibiotics and send the patient on his or her way.
This action by the “medical professional” is not only totally ineffective against viral conditions but also medically negligent.
Antibiotics severely disable the immune system
[wpex Read more]
What doctors call “diseases” are now known to be the experiential externalized symptoms of a condition arising from a compromised, ineffective immune system. All modern medicine ever attempts to do is mask the experiential symptoms of a disease without ever holistically healing the origin of the condition itself, and thereby without healing the disease, often causing even more harm to the patient through chemical medicines and invasive surgical procedures.
In most people today, the immune system is often already highly compromised through a poor diet and lifestyle, environmental toxins and other factors, including medicines.
The immune system is highly complex, at least 80% being located in the digestive system and regulated by the “gut flora,” microbes, that live there in vast numbers. At least 15% of the weight of the entire body can be attributed to trillions of microbes and other organisms, living mostly in the digestive tract.
The ratio of “good” or “beneficial” microbes to “bad” or “pathogenic” microbes is absolutely critical to the efficient functioning of the immune system, being broadly 85% “good microbes” to 15% “bad microbes” in the gut. In most people, due to the previously mentioned factors, this ratio is severely skewed in favor of bad microbes, which in turn has the effect of seriously weakening the immune system.
This imbalance in the ratio of good to bad microbes is known as “dysbiosis.”
When antibiotics are consumed, not only are the “bad microbes” killed off, so too are the good microbes, leaving the gut almost completely depleted of beneficial, immune response-regulating gut flora, and consequently a seriously compromised immune system as a whole.
Taking antibiotics is therefore bad for health, because it effectively destroys the very natural bodily mechanism that protects us against all disease in the first place – the immune system – which may never fully recover by itself.
Repairing and maintaining a healthy immune system through diet
Natural is always best, and in the context of the immune system, this means through a natural, healthy, effective, gut flora-friendly diet.
By far, the best foods and drinks to maintain a healthy gut flora balance, and therefore immune system, are foods containing “probiotics,” which, as the name suggests, are “pro” “good microbes” in the gut.
Just one cup of probiotic food every day is extremely healthy in many ways, especially for the immune system and therefore as a safeguard against disease.
There are many examples of probiotic foods and drinks, including all fermented fruits and vegetables, kombucha tea and coconut kefir – and many others. These are all extremely healthy for maintaining the immune system and good health this winter, so that visit to the doctor never becomes necessary in the first place.
About the author:
A raw vegan and holistic nutritionist, Adrian is an experienced writer and practitioner in every aspect of natural health, healing and nutrition, including the use of natural plants, herbs, fungi and algae in the context of a balanced natural raw food diet.
Adrian is also a practitioner of Zen meditation and other Spiritual disciplines, and throughout his life, as today, lives very close to Nature where he spends as much time as possible walking, meditating and being completely connected to life and the Universe.[/wpex] TOP
Submitted by Tyler Durden on 01/12/2014
With a seemingly endless line of talking-heads willing to ignore essentially every study that has been undertaken with regard the effects of raising the minimum-wage; and propose what is merely populist vote-getting ‘benefits’ for the ever-increasing not-1% who benefitted from Ben Bernnake’s bubbles – we thought the following burger-flipping robot was a perfect example of unintended consequences for the fast food industry’s workers. With humans needing to take breaks, have at least 4 weekend days off per month, and demanding ever-increasing minimum-wage for a job that was never meant to provide a ‘living-wage’, Momentum Machines – a San Francisco-based robotics company has unveiled the ‘Smart Restaurants’ machine which is capable of making ~360 ‘customized’ gourmet burgers per hour without the aid of a human. First Jamba Juice, then Applebees, next McDonalds…
As Brian Merchant ( @bcmerchant ) explains (via The Burning Platform blog),
Of course, in a world of de minimus capital costs (courtesy of an apparently job-creating-mandated Fed), why wouldn’t the McDonalds of the world adopt such a strategy. The outcome, as we explained before, is all too obvious…
by Christina Sarich June 18th, 2013 Learning How to be Self Sufficient in Case of a Food CrisisInstead of looking at the new impetus to grow your own organic food as a drudgery, as made almost 100% necessary by the shenanigans of GMO corporatism, urban survivalists are looking at creative ways to embrace self-sufficiency, especially when it comes to the food supply.
The Importance of Starting Your Own Garden, Learning Survival Skills
[wpex Read more] It would be romantic if we could all live on small farms, Little-House-on-the-Prairie-style, but the bottom line is that rural communities are not the only ones with healthy food needs, and the world has far too many people in it to discount urban survivalist tactics. Planting a new type of ‘Victory’ garden, made popular during WWI and WWII, many people are utilizing small-scale agriculture, planting in neighborhoods, plant boxes, indoor green houses, windows, patios, etc. with amazing variety and creativity to supply non-GMO food to their families. The Russians are using small-scale, organic farming for food sustainability, so why can’t we? Seed saving, seed swaps and aquaponics are also shaping the urban survivalist canvas as people plant vertical gardens in small spaces and learn about companion gardening to increase yield. Many people can augment their grocery produce with patio gardens, and an entire family can be fed with just 1/5 of an acre. Restoring local ecosystems with edible gardens and planting regenerative landscapes, even on small scale, can ripple out like a pebble thrown on a lake’s surface to ensure that rich, unpolluted soil, and unaltered seeds nourish unbastardized crops that can flourish for generations to come in every corner of the planet. Still others are taking their survivalist skills a step further, and learning how to clean water, create shelter, and start fires should they need to live outdoors if there ever was a full-fledged food crisis along with a monetary collapse. Building on the skills Boy Scouts are taught when they are young, urban survivalists, both male and female, young and old, are experimenting with creating their own food supplies in light of political and corporate fraud carried out on the people of numerous countries, via GMO food crops, strangling water supplies, and dumping toxic oil and other contaminants into our environment. It is up to you to decide if survivalist skills need to start with planting an herb garden in your own high rise in a large city or going on a full retreat to learn how to set up your own aquaponics system and chicken coop.[/wpex] TOP
Sustainable agriculture is a relatively new (and also very old) concept that is sweeping the world these days. Beautiful gardens are cropping up all over the country, and not just your basic flower garden. Many major universities have spent years and millions of dollars studying and even building amazing edible forest gardens that will produce larger and larger quantities of food as they grow.[wpex Read more]One of my favorite agriculture experiences so far has been learning about hugelkulture. The name translates from German to mean “hill culture”, and it’s an amazingly simple concept. You see, the concept of permaculture is to create self maintaining agriculture layouts that are modeled from ecosystems occurring naturally. Mother Nature knows best, after all. Massive rows of engineered plants may produce a bumper crop . . . once, but requires constant work, pesticides and watering, and must be rebuilt every growing season. Hugelkultur is almost the complete opposite. It uses nature’s own production to continually hydrate and feed your plants. And it’s so simple. Raised beds over rotting wood. In nature, when trees are uprooted and collapse, within a few years, or even months, they become a completely different block of the ecosystem. As the fallen logs rot and decay, they become porous and soft, retaining moisture and an abundance of nutrients that aid in new plant growth. The dead logs are also havens for all sorts of wonderful critters, and store heat energy and nitrogen, creating a warm, nurturing haven for young plants. Hugelkultur takes all of these benefits and puts them to work for your home garden. You can implement a raised bed system in your garden, maybe with some of those greedy plants that need lots of water to flourish, and see the benefits for yourself. The best part? If done correctly, your hugelkultur plot will not only maintain healthy soil, but as the logs decay and aerate (introduce air) the humus, they will actually become more productive over the years! A simple concept: Hugelkultur is a very basic concept. Raised beds of soil, over rotting logs. And there are many benefits to a plot like this. You can garden with little irrigation and no fertilization. As the logs decay, they become spongy and absorbent. (This is why it’s important, but not necessary, to use older logs). One big rain and the water will seep into the logs and slowly dissipate into the surrounding soil. Believe it or not, many people water only once or even not at all with their hugelkultur beds. This may not be the case for everyone. When you first place the logs, if they are fresh cut, they will still absorb some water, but you may have to irrigate for the first year. The gift that keeps giving: Permaculture is wonderful thing. Building a sustainable, edible ecosystem is an investment in your future and your health. We all love fresh fruits and vegetables, but many find it difficult to find time to work outdoors. With a hugelkultur plot, your initial hard work will pay off more as the years go by. The decaying logs will expand and collapse, forming small air pockets that aerate the soil and helps avoid breaking up hard, packed soil every year. With the exception of the first year or so, the logs become spongy and absorbent. And, last but not least, it benefits the environment: Imagine you are walking in the woods after a nice summer rain. Droplets fall around you and you take a deep breath. That amazing earthy smell? Humic acid. With the word “acid” you may think it’s a bad thing, but it is actually one of the signs of healthy soil and is created through the decomposition of vegetative materials by microbes, this leads to the creation of the humus layer. Humus is organic material that has broken down as far as it can. It allows soil organisms to feed and reproduce. Humic acid is also key in creating a fungal soil. The fungi in the soil bonds with plant roots and allow them to absorb more nutrients from the soil. Due to its dark color, it also helps absorb heat from the sun, and soils rich in humus will maintain higher temperatures that surrounding earth. Your hugelkultur bed becomes a factory under your garden, mass producing these amazing resources right under your garden! The warm soil and composting logs also create a vacation spot for earthworms and other insects, which will further add to the nutrient content of your soil. Well, we know there are many methods of permaculture, and this is only one. But it’s a good one. If you have a section of your yard or garden that you haven’t quite figured out what to do with, maybe a hugelkultur bed would be the perfect fit. Permaculture provides a future from which we can reap many benefits for years to come. . The video below is a brief introduction to hugelkultur by sustainability genius Jack Spirko: – See more at: http://www.naturalblaze.com/2013/04/hugelkultur-natural-permaculture.html#sthash.g7hSUizd.W4IOu98H.dpuf The video below is a brief introduction to hugelkultur by sustainability genius Jack Spirko:
Pimi Agro has figured out a natural way to extend the shelf life of produce by 1,500%, and prevent disease and fungus, too
Between a third and half of the food grown today never makes it to market. Produce of all kinds is “lost” to spoilage and disease, due mostly to transportation, storage, and other logistics issues. As a result, hundreds of millions of people still go hungry – but they don’t have to, thanks to an invention by Israel’s Pimi Agro. By applying a formula based on hydrogen peroxide — “with a few key additions,” said Nimrod Ben-Yehuda, CTO and co-founder of Pimi – fruits and vegetables remain fresh and viable for up to 10 weeks, significantly cutting losses due to rot and deterioration during the transportation process.
It sounds like a fantastic claim, but one Pimi can prove through the extensive scientific studies the company has undertaken over the past decade – studies that were persuasive enough for agricultural and food authorities around the world, including in the US, UK, Germany, Australia, China, and many other countries, to approve Pimi’s all-natural, zero-chemical method of preserving produce.
They’ve also been persuasive enough for no less than Wal-Mart and SunPacific – one the largest retailer in America, and the other the largest shipper of citrus fruit there – to conduct large-scale field tests of Pimi’s technology, with an eye towards licensing it for everyday use, said Ben-Yehuda. “We’ve been speaking to Wal-Mart about how to market produce treated with our products. They’re not necessarily organic, but they are much healthier than ordinary produce – besides having a much longer shelf life – because farmers can cut down significantly on the use of fungicides.”
Fungicides haven’t been on the radar of consumers as much as pesticides, and while organic produce marketers emphasize their use of non-chemical, environment-friendly pesticides – many based on natural ingredients known to deter bugs in specific crops – they usually don’t mention fungicides, which are applied to produce both pre- and post-harvest to prevent fungi from invading produce.
There’s a reason for that silence — most commercial fungicides, it turns out – even those certified as “organic” — are based on copper in the form of copper sulphate spray, and on chlorine. But fungicides are essential to the produce business. With much of the world’s produce shipped by truck and train – without refrigeration, in many places – fruit and vegetables are likely to succumb to rot and fungus that thrive in the hot storage conditions.
According to the Environmental Protection Agency in the US, those fungicides are safe for human consumption in limited doses. Copper is an essential element in the human body, and chlorine is used to disinfect water for human consumption – but why use them, asks Ben-Yehuda, if there is a better, more natural and organic solution? “Our formulation kills a wide range of diseases without any of those additives,” he said. “Listeria, which has been a culprit in many cases of recent food poisoning at American fast food restaurants, is killed within 60 seconds of applying our products. As a result, farmers and wholesalers can cut down on their use of fungicides.”
Pimi Agro’s secret: Its products are formulations based on 99.4% Stabilized Hydrogen Peroxide (STHP), which decomposes into oxygen and water, leaving no chemical residue. There are specific formulations for citrus, stone fruits like peaches and plums, potatoes, and onions and sweet potatoes. The trick, said Ben Yehuda, was getting that other 0.6% of the formulation right – and that took him, along with researchers at the Technion and at Hebrew University 15 years. Pimi’s technology has half a dozen worldwide patents and has been tested under rigorous conditions in the US and Europe over 150 times.
It’s the active ingredients in the additives – all natural and environmentally friendly, said Ben Yehuda – that makes the difference. “Applying just hydrogen peroxide to produce would actually promote rot. It’s our enhanced formulation that turns water and oxygen into products that can greatly extend produce shelf life.” In tests, Pimi’s solutions were found to be 15 times more effective than other preservation and disease prevention systems, with 50% more citrus and onions available for marketing after seven months in storage, without the harmful chemical residue left by the preservation systems currently in use – which are anyway less effective than Pimi’s system. The additives, categorized as edible acids, have been declared safe and organic by a host of international agencies, including the EPA and EU food safety agencies.
Besides cutting down on chemical residue and preventing disease, the Pimi solution allows farmers to use much more sustainable growing methods. By extending the life of produce, fruits and vegetables can be transported in more environmentally friendly ways – trains, for example, instead of trucks that contribute to traffic tie-ups and increase air pollution. Since there’s less loss, farmers can grow less, avoiding overplanting, and especially cutting down on the use of fertilizers (another major pollution problem), and using less irrigation water, said Ben-Yehuda.
Besides Wal-Mart and SunPacific, Pimi has begun working with other large food producers, including Pepsico, FritoLay, BASF, and others. Several products are already on the market, and customers are using Pimi products in Israel, the US, Germany, the UK, Canada, Japan, and Russia. The company plans to develop products for additional produce, including asparagus, mushrooms, and peppers, and it’s developing formulations for meat, poultry, and fish.
Although Pimi’s business prospects appear great, it’s not just about profit for Ben-Yehuda. “We see this technology as something that can really help to alleviate world hunger, and we plan to submit a report to the UN, the World Bank, and other international groups, showing how wide-scale deployment of our methods could help feed many more people,” he said. “The world – especially the developing world – loses half of what it grows to rot and disease. More produce means more food to feed hungry people, and our methods don’t require the deployment of dangerous chemicals or expensive and questionable genetic reformulations of fruits and vegetables. With our products, we believe there will be enough to go around to make a real dent in world hunger.”
by Christina Sarich May 29th, 2013 If you’ve already been through an economic collapse, you might know a thing or two about how to feed your family with little money. More importantly, you might know how to do it without pesticides, herbicides, fungicides, and GMO seed. On a total of about 20 million acres managed by over 35 million Russian families, Russians are carrying on an old-world technique, which we Americans might learn from. They are growing their own organic crops – and it’s working. [wpex Read more]According to some statistics, they grow 92% of the entire countries’ potatoes, 77% of its vegetables, 87% of its fruit, and feed 71% of the entire population from privately owned, organic farms or house gardens all across the country. These aren’t huge Agro-farms run by pharmaceutical companies; these are small family farms and less-than-an-acre gardens. A recent report from Agro-ecology and the Right to Food says that organic and sustainable small-scale farming could double food production in the parts of the world where hunger is the biggest issue. Within five to 10 years we could see a big jump in crop cultivation. It could also take the teeth out of GMO business in the US. According to World Watch, we can also farm fish responsibly and feed the planet. Sustainable fish farms along with organic gardening are becoming the new agro-business. “Farmed seafood has certain advantages over wild fish in meeting modern demand. For a global marketplace that demands increasingly predictable products—uniform-sized fillets available year-round, free of the vagaries of weather or open-ocean fishing—fish farming delivers this predictability. Farms are also becoming more productive, raising fish at a lower cost and expanding the potential market.” (Brian Halwell, Farming Fish for the Future). As long as this is done in sustainable ways without GMO salmon, we really can feed over 7 billion people. Unfortunately, not all of us want to utilize organic farming. Purchasing 500,000 shares of Monsanto stock in 2012, Bill Gates is just one key figure who argues that GMOs are an absolute necessity in order to fight global starvation. Of course along with ‘saving the world from starvation’, GMO crops also bring along a large number of unwanted health and environmental effects. This isn’t even considering the fact that long term, we truly don’t know what kind of impact this will have on the earth on a major scale. Though we do know once everything is GMO, it will be virtually impossible to go back to a natural world. Check out NaturalSociety’s YouTube Channel for some recent videos on the March Against Monsanto event occurring in Philadelphia, PA. The videos offer some educational information along with a look at how people everywhere reject Monsanto and genetically modified organisms. Say goodbye to GMOs. We don’t need them. “We won’t solve hunger and stop climate change with industrial farming on large plantations,” says Olivier De Schutter.[/wpex] TOP
What if you could have fresh organic veggies, herbs and flowers that are grown year round with no chemicals, pesticides or fertilizers right in your kitchen? Thanks to Hyundai you can! This is a whole food lovers dream come true! The Nano-Garden is an absolutely amazing invention especially for people, like myself, who are living in condos, or in houses that don’t have much yard space.
The nano-garden somewhat resembles a refrigerator, and takes up approximately the same amount of space. It contains a hydroponic system, which means that it is capable of growing plants in a mineral nutrient solution, in water, without any soil, pesticides or fertilizers. The garden also has features that will allow the user to decide the speed of growth of the veggies and herbs by controlling the amount of light, nutrient supply and water. In addition, the unit will alert its users when it is time to provide the plants with water or nutrients. It also functions as a natural air purifier by eliminating unpleasant smells.[wpex Read more]
Most people do not realize that vegetables will lose about half of their nutrients within the first week of being picked. The food that you are getting from the supermarket will not be as nutritionally rich as the food you are growing yourself and consuming immediately after harvesting. Imagine how much more fresh and alive this food tastes. If you have or have ever had a garden I’m sure you have certainly noticed a difference.
Currently, Hyundai’s Nano-Garden is just a prototype and is not available for sale. They are currently working with the manufacturer to get these on the market as soon as possible. If you are looking for something to purchase right now, check out the Urban Cultivator, which is available now and it is also quite sleek and modern looking.
If you have the space to have your own garden or have access to a community garden, you should totally take advantage of that. Being able to grow your own organic foods is one of the best ways to opt out of the system and take control of what you are putting into your body as well as those of your loved ones. Imagine fresh, local organic produce at your fingertips. Gardening is a very rewarding hobby to take part in, it is such a great way to connect back to nature and directly with the Earth.
A Design That Fits
Bring the freshness of your garden right into your stylish, modern kitchen with a built in Urban Cultivator Residential. You’re able hook up your Urban Cultivator Residential directly to the city water supply, eliminating the need to refill or manually water your indoor garden.
this is from an American website – So Caveat emptor [is Latin for “Let the buyer beware”]
By Heather Callaghan
The regulation guidelines for expired foods are few and arbitrary, really. They are also voluntary. They sprang up in the 1970s for more consumer information and perceived freshness. Expiration labels are only required by law for infant formula and baby foods; other laws regarding dairy are left up to some states and vary. There is waste before, during and after a food item’s grocery stay. Now, more than ever, when throwing out food we’re unsure of, it feels like trashing bags of money – and most of it is completely unnecessary. But nobody wants too read yet another scolding article about it. So…
Now that we know our expiration labels don’t tell us anything at all – where do we go from here? What can we eat with confidence?
First, let’s define some terms for the dates printed on food products:
Expiration – This is an estimated date for when the item is expected to go bad and the consumer is expected to proceed with caution. Still, a surprisingly large amount of these can be expanded, with some exceptions.
Sell by – That’s for the retailer, not for you. It’s about peak quality, like with flavor. It’s for store display and maddeningly, much of this gets tossed – prompting a “dumpster dive” revolution. Wouldn’t it be nice if people didn’t have to relegate themselves to a dumpster to get this perfectly good food? But in the dump it goes first.
Best if Used By/Before and Use By – Again, these refer to quality, not safety.
Pack or Born On – This is the manufacture date stamp and often refers to canned goods and beer.
Guaranteed Fresh – This is mostly the baker’s way of letting you know how long you can enjoy the baked good before it possibly goes stale. It doesn’t mean it’s harmful, but could be stale. [wpex Read more]
Yogurt and deli meat can last a week to 10 days more than the “sell by” date. Salami at two to three weeks. Most fresh meats, especially poultry and seafood, should be cooked and eaten within days. Eggs a whopping five weeks after expiration. When in doubt, gently place eggs in a big bowl of cold water filled to the top. If the eggs float, toss them. If they “stand up” that just means they are not as fresh but are still okay to eat.
Packaged items can last a long time after expiration but after months you may notice a staleness and waxy taste which could be rancid oils. Packaged and canned items can generally last a year or more after the stamped date.
The key to keeping storable foods the longest, is cool, dry and airtight. Canned goods included. If you see bulging cans – do not open! It’s rare, but it could be botulism. Bill Nye made this crystal clear to me as a kid.
Real Simple and iVillage offer a list of items and a “true” expiration, some lasting for years, but again, take with a grain of salt. Throwing out opened juice after a week in the fridge? No way! Of course if you make your juice yourself, ideally, it should be consumed immediately for best benefits. Whole, natural foods and drinks do not generally last as long as the grocery store – but you knew that! For instance, when I buy homemade bread I know to freeze it, otherwise mold is great indicator I waited one day too long. Lesson learned. Raw honey can last forever and honey and brown sugar indefinitely.
Cheese can have a long fridge life too. According to one naturopath, Kerrygold cheese from grassfed cows can be bought in bulk at Whole Foods and sit in the fridge for six months – mine is still fine after one month.
Is it really a great idea to be eating old food? Debatable. Some fruits like bananas can have added benefits with age. Ayurvedic principles frown on old or rotten food for its effect on the body or bio-rhythms (except for items better with age or fermentation). But, I’ve seen depression-era folks charge through their 80′s having lived a frugal life eating the bad fruits first, expired foods and keeping the fridge well above the suggested 40 degree mark. (Where can I get an immune system like that!)
The bottom line is that expiration is perception and to follow your nose and your gut. If something smells or tastes funny, do not risk it! Common sense and intuition are our friends and thankfully, we are much less likely to get sick in a clean home than from a restaurant. If you think you might get food poisoning, immediately take homeopathic Arscenicum Album 30c and Activated Charcoal.
What have you noticed that you can eat after the stamped date?
Two websites devoted completely to real expiration dates:
All Recipes allows you to type in what ingredients you currently have and pulls up recipes you can use. You can save favorite recipes in your own online recipe box.
Love Food Hate Waste is an English web site devoted to helping people use food on its way out
Delivered by The Daily Sheeple>[/wpex]
Where do I start?
Start by adding a few storable items that you typically eat, storing some water that is safe to drink, and saving some money, if only a few coins each week. Then, over time, expand these initial efforts—as individual circumstances allow and where permitted—by storing a longer-term supply of basics such as grains, beans, and other staples.
How quickly should I obtain my food storage?
It is not prudent to go to extremes or go into debt to establish your home storage all at once. Gradually build reserves over time as financial resources and space permit.
When disaster strikes and your family, friends, and neighborhood need your help, the last place you want to be is stuck in a food line. A backup food supply that’s easy to manage and won’t break the bank is a cornerstone of disaster prep. The biggest question: How much food is enough?
FEMA and the Red Cross suggest a two-week supply. On its website, the Mormon Church advises a more world-weary approach, advising its flock to keep a three-month supply of food “that is part of your normal daily diet” on hand. It’s not a bad goal, but the commercial food grid is usually up and running in much less time, so we suggest starting with a month’s backup. How much is that?
“We need to debunk the one-size-fits-all solution to how much food you need,” says survival instructor Cody Lundin, author of the excellent disaster-survival manual When All Hell Breaks Loose and pony-tailed star of Dual Survival. “Age, sex, weight, height all factor in. Just ask any mom with three teenage boys who play football if they will eat the same amount of food as her neighbors with younger kids.”
The first step is to figure out the basal metabolic rate—the amount of energy a body uses at rest—for each member of your family. Keep in mind that in a disaster situation, people aren’t usually at rest, so add more food to compensate. Visit a site like this one to calculate your family’s BMR. Our sample family has a husband and wife in their 40s (4400 calories per day), and a son and daughter between 9 and 13 (2400 calories per day). We then added 1000 calories as a cushion, putting our requirements at 7800 calories per day and 234,000 per month.
Remember, you don’t have to buy it all at once. Each week, add a few extra items to the shopping list until you’ve filled up your basement shelves to your satisfaction. We built up a sample store of goods for this photo as a guide to the sorts of foods that store well and could keep a family of four well-fed and sane through the aftermath.
a href=”http://jerusalemcats.com/wordpress/wp-content/uploads/2013/05/pantry.jpg”>Three-Month SupplyBuild a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.
Three-month supply items are foods that you normally eat, including canned and commercially packaged foods. Longer-term supply items are basic food items like grains and beans that have very low moisture content (about 10% or less), can be stored for long periods of time (20–30 years), and would sustain life if nothing else were available to eat. A portion of longer-term supply items may be rotated into the three-month supply.
The following suggested amounts are for one adult.
You may also want to add other items to your longer-term storage such as sugar, nonfat dry milk, salt, baking soda, and cooking oil. To meet nutritional needs, also store foods containing vitamin C and other essential nutrients.
Storage life can be significantly impacted by the following conditions:
Recommended containers for longer-term storage include the following:
These containers, used with oxygen absorber packets, eliminate food-borne insects and help preserve nutritional quality and taste. Oxygen absorber packets are available online at store.lds.org.
Under certain conditions, you can also use plastic buckets for longer-term storage of wheat, dry beans, and other dry products.
Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen. When stored in airtight containers with oxygen absorbers, products must be dry (about 10% or less moisture content).
Dry Products for Longer-Term Food Storage
Certain items in your house practically scream “toss me” when their prime has passed. That mysterious extra white layer on the Cheddar? A sure sign it needs to be put out of its misery. Chunky milk? Down the drain it goes.
But what about that jar of olives or Maraschino cherries that has resided in your refrigerator since before the birth of your kindergartner? Or the innumerable nonedibles lurking deep within your cabinets and closets: stockpiled shampoo and toothpaste, seldom-used silver polish? How do you know when their primes have passed?
With help from experts and product manufacturers, Real Simple has compiled a guide to expiration dates. These dates are offered as a rough guideline. The shelf lives of most products depend upon how you treat them. Edibles, unless otherwise indicated, should be stored in a cool, dry place. (With any food, of course, use common sense.) Household cleaners also do best in a dry place with a stable temperature. After the dates shown, beauty and cleaning products are probably still safe but may be less effective.
Most Dried Ground Spices
Unopened or opened: 2 to 3 years
When it comes to spices, fresh is best, but they should remain flavorful for up to three years. While spices do not spoil, anything older than three years will most likely be lacking in flavor, aroma and health benefits. Store in a cool, dark place away from direct heat or sunlight, closed tightly when not in use. To test when an herb or spice is still potent, rub or crush a small amount in your hand then taste and smell it. If the aroma and flavor is weak, it should be discarded.
Unopened: 2 years in the pantry or refrigerator
Opened: 18 to 24 months in the pantry or refrigerator
Store olive oil in a cool, dark place. Keeping it in the refrigerator will extend its shelf life but may cause cloudiness — this will not effect the quality. Once it is brought back to room temperature it will retain its normal color and texture.
Unopened or opened:
Due to its high oil content, pantry storage can cause brown rice to spoil quickly. Once the package is opened, store brown rice in the freezer in a heavy-duty freezer bag.
Wild, White, Jasmine and Basmati Rice
Unopened or opened: keeps indefinitely
Store uncooked rice in a cool, dry place. Once opened, transfer to an airtight container and store in the pantry, freezer or refrigerator.
Unopened or opened: 2 years best quality, keeps indefinitely
Vinegar doesn’t expire, right? Yes and no. It’s fine to use indefinitely, but after two years it declines in quality. Store vinegar in a cool, dark place. Over time, it may become cloudy or change color but it is still safe to consume.
Natural Peanut Butter
Unopened or Opened: 6 months
Refrigerating natural peanut butter will slow down the rate at which it turns rancid. If it develops an off color, odor or appearance it should be discarded.
Conventional Peanut Butter
Unopened: 2 years
Conventional peanut butter has a longer shelf life than unprocessed, natural peanut butter. If you open a jar of peanut butter that has been stored in the pantry, refrigeration is recommended to retain flavor and prevent oil separation. If it develops an off color, odor or appearance it should be discarded.
Unopened: 2 years in the pantry
Opened: 1 year in the pantry
Whether you are using shortening from a stick or a can, be sure to keep it tightly closed. If it develops an off color, smell or appearance, discard it.
Most Unshelled Nuts
Unopened or Opened:
Because of their natural oils, nuts are best stored in the freezer, not the pantry. When opened, be sure to transfer them to an airtight container to preserve their flavor and texture.
Vanilla Extract and Whole Beans
Unopened or opened extract: 4 years
Dried vanilla beans: 3 to 4 years
Good-quality vanilla extract and beans might be pricey, but they have a pretty long shelf life. Store both in a cool, dark place.
Unopened: 2 to 5 years
Canned beans have a long shelf life in the pantry. When opened, transfer any leftover beans from the metal can to a glass or plastic storage container to retain their flavor and appearance. And of course, discard any food from cans that are rusted, dented, leaking or bulging.
Most Dried Herbs
Unopened or opened: 1 to 3 years
For sauces and stews, dried herbs can’t be beat. For the most flavor and nutritional benefits, toss out any herbs older than three years. Store dried herbs in a cool, dark place away from direct heat or sunlight, closed tightly when not in use. To test whether an herb or spice is still potent, rub or crush a small amount in your hand, then taste and smell it. If the aroma and flavor is weak, it should be discarded.
Unopened or opened: 3 years in the pantry
Dried pasta, a pantry must-have, has a very long shelf life. Store it a cool, dry place. Once opened, transfer to an airtight container.
Unopened: 3 years in the pantry
Opened: 2 years in the pantry
Store Worcestershire sauce in a cool, dry place.
Unopened or opened: Keeps indefinitely
Salt never expires; store it in a cool, dry place.
Unopened or opened: 3 to 4 years
Sesame seeds might seem like they have a short shelf life because of their natural oils, but in fact, they are fine to use for up to four years. Store sesame seeds in a cool, dark place away from direct heat or sunlight, closed tightly when not in use.
100% Pure Maple Syrup
Unopened: 1 year in the pantry, or keeps indefinitely in the freezer
Don’t go through a lot of maple syrup? Simply freeze it in an airtight container for long-term use.
White, Brown and Confectioner’s Sugar
Unopened or opened: Keeps indefinitely
Sugar never expires; simply store it in a cool, dry place. To prevent sugar from hardening, store it in an airtight container.
Light or Dark Corn Syrup
Unopened or opened: Keeps indefinitely
Whether light or dark, corn syrup never expires; simply store it in a cool, dry place.
Canned Refried Beans
Unopened: 2 to 5 years
When opened, transfer any leftover beans from the metal can to a glass or plastic storage container to retain their flavor and appearance. Discard any food from cans that are rusted, dented, leaking or bulging.
Dry Cereal, All Types
Unopened: 1 year
After one year, dried cereal’s texture, color or flavor may change but it is still safe to consume if stored properly.
Uncooked Oats, All Types
Unopened or opened: 1 year in the pantry or freezer
Store in a cool, dry place. Once opened, transfer to an airtight container to keep the oats fresh and prevent contamination of mealworms or other pests.
Unopened or opened: 1 year in the pantry
Uncooked quinoa can be stored for one year in a cool, dry place.
Whole Wheat Flour
Unopened or opened: 6 to 8 months in the refrigerator or 2 years in the freezer.
Whole wheat flour has a slightly shorter shelf life than white all-purpose. Once the package is opened, store flour in an airtight container in the refrigerator or freezer.
Unopened or opened: 1 year in the pantry, 2 years in the refrigerator or freezer
Once the package is opened, store flour in an airtight container in the refrigerator or freezer.
Canola or Vegetable Oil
Unopened or Opened: 2 years in the pantry
Store canola or vegetable oil in a cool, dark place. If it develops an off color, smell or appearance, discard it.
Unopened: 18 months
Opened: 1 year
Store in a cool, dark place. Refrigeration will help extend sesame oil’s shelf life. If it develops an off color, smell or appearance, discard it.
Unopened: 3 years in the pantry
Opened: 2 years in the refrigerator
It’s fine to store opened soy sauce in a cool, dark place like the pantry, but refrigeration will help extend its shelf life. If it develops an off color, smell or appearance, discard it.
Dried Saffron Threads
Unopened or opened: 4 years
Saffron is a real splurge, but thankfully it has a fairly long shelf life. Store in a cool, dark place away from direct heat or sunlight, closed tightly when not in use. To test when a herb or spice is still potent, rub or crush a small amount in your hand then taste and smell it. If the aroma and flavor is weak, it should be discarded.
Whole Dried Cloves
Unopened or opened: 3 to 4 years
Cloves are one of those back-of-the-spice-rack items that don’t get used very often. Luckily, they remain flavorful for up to four years. Store in a cool, dark place away from direct heat or sunlight, closed tightly when not in use. To test when an herb or spice is still potent, rub or crush a small amount in your hand, then taste and smell it. If the aroma and flavor is weak, it should be discarded.
How TV Affects the Brains of Young Children
2November2015 by APRIL McCARTHY http://preventdisease.com/news/15/110215_DST-Bad-For-Health-Earth-Life-Cycles-So-Why-Keep-Doing-It.shtml
Only 20 percent of the world’s population uses DST and it’s responsible for a host of problems.
As far back as 1897, countries began instituting daylight saving time, adding an hour of sunlight to the day. This meant communities could supposedly be more productive — people could work longer, and when work was done it was still bright enough to run errands and stimulate the economy. We of course must continue to make money for the largest corporations on Earth shouldn’t we?
World War I was the catalyst for many countries adopting Daylight Saving Time, as the potential for energy Saving was attractive. Germany and Austria were the first, in 1916, followed quickly by Belgium, Denmark, France, Great Britain, Italy, Luxembourg, Manitoba, Netherlands, Norway, Nova Scotia, Portugal, Sweden, Turkey, and Tasmania. Australia and Newfoundland joined in in 1917, and the United States was a relative latecomer, beginning Daylight Saving Time in the spring of 1918. However, it was so unpopular it was repealed the next year, and though some cities and states retained the practice, it would not become national law again until World War II.
Daylight Saving Time has a long history of controversy, with vehement opinions on both sides of the debate. It is notoriously unpopular among farmers, who already have to deal with darkness in the morning and whose animals do not readily adjust to the clock change. Some people enjoy the increase of daylight in the evening, while others are annoyed by the darker mornings.
Some have taken to social media to complain about the practice, with some launching online petitionz to end the practice all together.
Bob Dieno started a campaign Tuesday. As of Friday evening, the petition had amassed more than 11,000 signatures.
“Moving the hours around twice a year is a complex matter,” Dieno writes on his change.org petition.
“Although it was originally brought forward by Benjamin Franklin as a way to conserve energy and that remains its primary purpose to this day, there is in fact no consistent evidence to show it is helping us. There is on the other hand, plenty of evidence to show that constantly shifting back and forth does harm.”
In the past, sleep experts have reported the one-hour of sleep loss brought about by Daylight Saving Time can take up to three days to recover from, especially for those already running on a sleep deficit.
Michael Downing, a teacher at Tufts University and the author of “Spring Forward: The Annual Madness of Daylight Saving Time,” says messing with the clock doesn’t really save energy. “Daylight saving is still a boon to purveyors of barbecue grills, sports and recreation equipment, and the petroleum industry, as gasoline consumption increases every time we increase the length of the daylight saving period,” Downing told MNN. “Give Americans an extra hour of after-dinner daylight, and they will go to the ballpark or the mall — but they won’t walk there.”
There’s data to back him up. A report by the California Energy Commission’s Demand Analysis Office concluded that increasing daylight saving time “had little or no effect on energy consumption in California.”
But while researchers have looked at a number of health trends surrounding the first day of daylight saving time — including apparent upticks in accidents, heart attacks and suicides — it’s unclear whether the adjusted clock setting is itself responsible for these health issues.
While many have speculated that disrupted biorhythms are the cause of so many health issues, the facts are not clear. “It’s not really understood why some of these health problems that are published coincide with the time change,” said Russell Rosenberg, vice chairman of the National Sleep Foundation. “We don’t have studies that show the time change actually causes these problems.”
An increase in traffic accidents is perhaps the best studied health consequence of the time shift — even if those studies have yielded conflicting results.
“Sleep loss puts people at much higher risk for motor vehicle accidents,” said Rosenberg.
A 1996 study published in the New England Journal of Medicine showed an 8 percent increase in motor vehicle accidents on the Monday following the time change. A 2001 study from Johns Hopkins and Stanford universities also showed an increase on the Monday following the change.
But those findings have not been universal — a Finnish study published last year did not find a similar increase there.
While the time shift may present a problem, it also may provide a benefit: The extra hour of evening daylight in the spring may help prevent pedestrian fatalities. A 2005 study from the University of Newcastle in England indicated this was the case.
At least one U.S. agency has taken the thought to heart. Last November, as the clock shifted back to daylight standard time, the National Highway Traffic Safety Administration warned drivers that, with nightfall occurring earlier in the evening, “adjusting to the new, low-light environment can take time, and that driving while distracted puts everyone — and especially pedestrians — at greater risk of death or injury.”
Workplace accidents may be another side effect of the sleep loss from the one-hour time change. They increase in frequency that Monday.
“Perhaps even more scary is the spike in injury severity,” said Christopher Barnes, an assistant professor at the U.S. Military Academy at West Point. “Instead of bruising a hand, maybe you crush a hand.”
A study Barnes led in 2009 looked at the severity of workplace accidents in miners on the Monday following the time change. The researchers found a 5.7 percent increase in injuries and a 67.6 percent increase in work days lost to injuries. Barnes said the results were likely to be similar in other workplaces with similar hazards.
Sleep loss determines the difference between the relatively common near-miss that happens in mining, and a true accident, said Barnes.
“We’re closer to disaster than we realize,” he said. “The margin for error is not very big.”
“If I were in that environment, one thing I would try to do is get to bed earlier that Saturday night, when the change actually happens,” Barnes said. Also, he suggested, “Try to schedule your most dangerous tasks for other days.”
In a culture where we are constantly being told we need more sleep, the start of daylight saving time piles another hour per person onto the national sleep debt.
“We’re already a highly sleep-deprived society,” Rosenberg said. “We can ill afford to lose one more hour of sleep.”
Additionally, the shift in the period of daylight can present a challenge in catching up on sleep.
“It does take a little extra time to adjust to this time change, because you don’t have the morning light telling your brain it’s time to wake up,” he said.
Taking a nap on Sunday, Rosenberg said, might help make up some of the deficit.
The connection between sleep and heart attacks gained attention following a 2008 Swedish study that showed an increase of about 5 percent in heart attacks on the three weekdays following the spring time shift.
As for the reasons, “no one really knows,” said Dr. Imre Janszky, of the Karolinska Institute in Sweden, who conducted the study. “Sleep and disruption of chronobiological rhythms might be behind the observation.”
Heart attacks have been found to be highest on Mondays, so a shift in sleeping patterns may explain that as well, Janszky told MyHealthNewsDaily.
However, there have not been follow-up studies to solidify a connection between heart attacks and the change to daylight saving time.
For those worried about heart attacks, “gradual adaptation for [the time] shift might work,” Janszky said.
Suicide is occasionally connected to the shift to daylight saving time, in part because of a recent study showing an increase in men (but not women) after the time change.
The 2008 Australian study found an increase in suicides among men following the start of daylight saving time — an increase of roughly 0.44 per day.
The researchers suggested the clock shift leaves many without morning sunlight, which perhaps promotes winter depression, and that depression might lead to suicide.
However, a link between the start of daylight saving time and suicides is far from established.
A better-established finding is that spring is the peak time of the year for suicides.
The most important consideration of DST should be its effect on health. In societies with fixed work schedules it provides more afternoon sunlight for outdoor exercise but that flips in the winter. It alters sunlight exposure; whether this is beneficial depends on one’s location and daily schedule, as sunlight triggers vitamin D synthesis in the skin preventing a myriad of diseases. Sunlight strongly influences seasonal affective disorder so those affected experience many symptoms in the winter months due to DST.
Clock shifts disrupt sleep and reduce its efficiency. Effects on seasonal adaptation of the circadian rhythm can be severe and last for weeks. A 2008 study found that male suicide rates rise in the weeks after the spring transition. A 2008 Swedish study found that heart attacks were significantly more common the first three weekdays after the spring transition, and significantly less common the first weekday after the autumn transition. The government of Kazakhstan cited health complications due to clock shifts as a reason for abolishing DST in 2005.
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Friday, February 10, 2017 by: Daniel Barker
(Natural News) Nanjing, China will soon become the first city in Asia with its own “vertical forest” – in fact, the city will build two greenery-covered multi-use towers designed to help clean the air while providing an eye-pleasing alternative to the typical glass-and-concrete skyscrapers that usually dominate urban skylines.
The towers, due to be completed in 2018, were designed by renowned Italian architect, Stefano Boeri.
From The Telegraph:
“Set to be built in Nanjing, the buildings will be adorned with more than 1,100 trees and 2,500 cascading plants.
“A series of alternating ‘green tanks and balconies’ will also make up the construction and it’s hoped that this leafy addition to the Nanjing skyline will absorb 25 tons of CO2 annually.
“The smaller of the two towers, at 355 ft. high, will feature a Hyatt hotel, complete with rooftop swimming pool, while the taller tower will host offices, a museum, a green architecture school and a private rooftop club.”
In addition to removing C02 and filtering pollutants, the greenery-covered exterior of the towers will produce around 60 kilos of oxygen per day while also providing a habitat for birds and insects. The trees and plants provide shade for the inhabitants as well as protection against noise pollution.
Stefano Boeri’s first vertical forest project was realized in Milan, and the Nanjing towers will be “characterized by the interchange of green tanks and balconies” incorporated into the design of the Italian prototype. A third vertical forest project designed by Boeri is also slated to begin construction this year in Lausanne, Switzerland.
Boeri hopes to build more vertical forests throughout the world – particularly in China, where similar projects are planned for the cities of Shanghai, Chongqing, Shijiazhuang, Guizhou and Liuzhou.
A similar concept is being applied on a smaller scale in many hotels, where “living walls” have become a popular feature. Pershing Hall in Paris is just one example:
“Located in the Champs-Elysees golden triangle, the central atrium of the hotel showcases a colourfully lit living wall by botanist Patrick Blanc. Other examples include the two living walls and one ‘green sculpture’ at Il Sereno hotel on Lake Como, by the same designer.”
The Rubens at the Palace on Buckingham Palace Road in London features a living wall incorporating around 10,000 herbaceous plants on its southwest-facing exterior. The plants attract insect pollinators and help in regulating the interior temperature of the building throughout the seasons.
Nanjing’s vertical forests will be a first in Asia but other buildings in the region have incorporated similar concepts – Singapore’s Parkroyal on Pickering boasts more than 15,000 square meters of gardens, terraces and waterfalls on its exterior.
Such innovations are literally a breath of fresh air – especially for Chinese cities, where air pollution is a serious health concern. Nanjing’s air-quality index is often in the “unhealthy” range (it’s currently around 167, compared to the “moderate” indexes of New York and Sydney at around 60, and London’s rating of around 100 – in between “moderate” and “unhealthy”).
In the future, our city skylines may have a much more organic appearance, giving perhaps a new – and more positive – meaning to the term “urban jungle.” Since so much of the world’s population is now concentrated in large cities, it makes sense to rethink how they should be designed, and the vertical forest concept appears to be a viable solution to many of the disadvantages of urban existence.
Vertical gardening on a personal scale is also gaining in popularity as a way to make the planting and harvesting of fresh fruits, herbs and vegetables possible – even in a limited space such as an apartment balcony.
It seems that “going green” in this modern world also means going vertical – at least in terms of creating sustainable urban environments.
Follow more news about green living at GreenLivingNews.com.