Archive for the ‘Organic Foods’ category

How Natural are “Natural Flavours” Listed on Food Labels?

January 13, 2011

You can find it on millions of food labels. But in this case “natural” comes with a definition that’s hard to believe. That’s because “natural flavors” can perversely “mean” any chemical approved for use in food. The FDA makes manufacturers declare if a flavoring has any of the eight major food allergens – milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts and soybeans.

But companies don’t have to tell you the sources of any other chemicals used for flavoring.

This deceptive labeling is particularly devious at the ready-made meal section of your grocery store. These are different from frozen TV dinners in that they look like meals made out of ingredients you might put together yourself.

The difference is that to preserve the meals for longer shelf life, and to make them look good in the package, the food is heavily processed with methods like these:

• boiling

• pressurizing

• oxidation

• osmotic inhibition

• freezing

• extremely high water pressure

• dehydration

• smoking (sometimes using carbon dioxide, vinegar or even alcohol)

• mineral removal through chelation

All of these processing methods leech the taste out of food. So food makers add chemicals back in to make what they’re selling taste like real food.

The flavors are created by chemists called “flavorists.” They distill flavors from foods before they get packaged, and then combine them with chemical compounds. These potent flavor potions are created to taste like the flavors that were processed out. Any food pre-packaged in a can, foil wrapper, sealed package, plastic container or box has a cocktail of natural flavorings added back in after it’s processed.

Even many organic foods have “natural flavors” added to them, too. Because the law doesn’t require companies to disclose the ingredients in their flavorings, they can maintain their “trade-secret” tastes used for products. They also can conceal the truth about the list of chemicals added to foods.

Example, the strawberry flavoring in a Burger King strawberry milk shake has 74 chemicals with names like amyl acetate and benzyl acetate. These chemicals are not “natural” and can harm your health. Amyl acetate is legal to be claimed as “natural” on a label. But it’s been linked to nervous-system problems, depression, indigestion, chest pain, headaches, fatigue and irritation of mucous membranes.

Benzyl acetate has been found to cause gastrointestinal, bronchial, eye and ear irritation, and that’s just two of the 74 chemicals in one drink.

Here are some ways to avoid consuming any of these unnatural and toxic chemicals, and find natural food with REAL flavor:

1. Go back to the basics. Our native ancestors ate what they could hunt and gather. And that was natural meats and eggs, veggies, unmodified fruits and nuts, and olives. They ate a lot more protein and fats than most modern Americans. And they ate fewer carbs – and no processed foods or food cooked with vegetable oils. As a result, their archaeological records show virtually no heart disease, diabetes, osteoarthritis or obesity.

2. Eat fresh, locally grown, organic fruits and veggies as much as you can. Food grown from local farms is much fresher than food at the grocery store. That’s because most produce is transported an average of 1,500 miles. And many of the nutrients get depleted during transit. But not only is locally grown food more nutritious, it also tastes great. And if the farmer uses organic methods, you don’t have to worry about consuming harmful pesticides and fertilizers.

3. If you have to shop at grocery stores, stay in the exterior aisles and stick to organic dairy, meats and produce. You can pretty much disregard everything in between. Those aisles are filled with nothing but processed foods loaded with harmful chemicals.

4. Read labels carefully, even for organic food. If you shop in the exterior of the grocery store, you won’t need to take this step. But if you ever need to grab something in the interior, check the labels of anything packaged in a can, box or plastic (even the organic stuff) for “natural and artificial flavors.” If you see these terms on labels, stay away.

~ syndicated from Al Sears, MD

NEW! from ReserveAge Organics… Certified Organic Resveratrol 250mg 60 Veggie Capsules

March 2, 2010

ReserveAge Organics, producers of the only Certified Organic Resveratrol supplement, has taken extreme measures to ensure that our supplements provide you with the purest, freshest and most potent source of Resveratrol.

ReserveAge Organics red-wine grapes, the source of our superior Resveratrol, are produced on a seventh-generation family-held organic biodynamic vineyard in the heart of southern France. The vintner’s traditions, knowledge and commitment to the land have been passed down from father to son, inspiring the present generation to apply the highest organic standards to preserve his inheritance, the vineyards. In this delicate and vibrant growing environment, his heirloom vines, like his father’s, thrive.

ReserveAge guarantees that our supplements contain the most potent, nutrient-rich source of Resveratrol available. Our extraction facility is but a few minutes drive from the organic vineyard, thereby safeguarding the vitality of our premium organic red-wine grapes. We maintain the highest standards—from the moment the very best grapes are hand-picked and placed into the selection chamber to the short drive to our manufacturing facility. The exclusive relationship we have with the vintner and his family means we will receive a phone call when they anticipate the grape pomace will be ready. Resveratrol, a highly sensitive grape by-product, begins a rapid deterioration when exposed to light and oxygen. Armed with this knowledge, we have our transportation ready and waiting. The organic grape pomace is carefully placed into our refrigerated trucks and taken into a dark, oxygen-free environment. As a result, the harmful and destructive effects of oxidation and light are radically reduced.

Click Here for More Information on ReserveAge Resveratrol.

Special Introductory Offer!
Enter Coupon Code: INTRO15
and receive 15% off ReserveAge Resveratrol through 03/18/2010.

Coconut Oil Benefits Alzheimer’s Patients

October 28, 2009

There is a mad rush for coconut oil these days. Do you know why?

A few months ago Dr. Mary Newport released her study that hit the news in print as well as online ‘What if there is a cure for Alzheimer’s and no one knew?’ In her study Dr. Newport reported about the healing benefits of Coconut Oil in connection with Alzheimer’s. 

The article was published in EyeOpener magazine # 5, which was sent to health food stores and nutrition centers just three weeks ago, you would be able to pickup a copy now.

Dr. Julian Whitaker also reported about this exciting connection between coconut oil and Alzheimer’s in his popular, widely read Health & Healing newsletter, issue October 2009, as did Dr. Bruce Fife in his Coconut Oil News online. 

Health food retailers are reporting that their customers all of a sudden are demanding more coconut oil, saying that they have an Alzheimer’s patient in their family, or are curious about the prevention aspect.

Personally, I am not surprised, having spent years studying lipids and writing several books, Fantastic Flax and Good Fats and Oils. Fat is not just a source of calories. Many fatty acids play different vital roles in our bodies. We all are made aware of this fact in the book FATS that HEAL – FATS that KILL, which I mentored Udo Erasmus to write, and which I published at alive (1986).

It always saddens me to see at check-out counters how much of the bad fats and refined oils are actually purchased by so many uninformed consumers, who do not realize that these unnatural refined oils and hydrogenated fats are responsible for a whole slough of degenerative diseases, especially heart disease, inflammation in the arteries leading to high cholesterol, and cancer. 

When purchasing food, many consumers often seem to put their monetary savings ahead of the health benefits offered by the higher quality fats and oils, such as Flax seed oil, unrefined Hemp and Pumpkin seed oils, Extra Virgin Olive oil and raw DME Virgin Coconut oil. My best advise to you is to consider an oil change for your health sake! Select only the highest un-processed qualities of precious natural nutritional oils.

*contributed by Siegfried Gursche author of Good Fats & Oils

 Click Here To Purchase 100% Pure Unrefined Premium Organic Coconut Oil

Natural Food Recipe: Gluten-Free Blueberry Muffins

October 12, 2009

Ingredients:
1 cup frozen or fresh Blueberries 
3 tbsp Agave
2 tbsp Grape Seed Oil 
2 tbsp Erythritol 
1/3 cup Coconut, finely shredded 
2 Eggs, lightly beaten 
1 tsp Vanilla Extract

Directions:

 1. Mix above ingredients.

 2. Fold in: 1 cup Gluten-Free Bake Mix

 3. Bake at 400 degrees for 15 minutes

 *Makes 6 medium size muffins.

Organic Holiday Beverage Recipe: Steamed Carrots in Orange Juice with Walnuts

October 7, 2009

Steamed Carrots in Orange Juice with Walnuts
…Adapted from Delicious Living magazine

Ingredients:
1/2 cup fresh orange juice
1 teaspoon unsalted butter
1/2-1 tablespoon Agave Nectar
1/4-1/2 teaspoon ground cinnamon
3 cups shredded or thinly sliced carrots
1/4 cup Walnuts, finely chopped

Directions:
Combine orange juice, butter, and agave nectar or honey in a skillet over medium-low heat, stirring to melt butter.
Add cinnamon, carrots, and salt; stir to combine.
Cover and simmer gently until crisp-tender, 5-6 minutes.
Stir in walnuts and serve.

*Makes 6 servings

Per Serving: 75 cal, 46% fat cal, 4g fat, 1g sat fat, 2mg cholesterol, 1g protein, 10g carbohydrate, 2g fiber, 38mg sodium

Buying Organic Fruits to Reduce Pesticide Consumption

September 29, 2009

The definition of “organic” has been degraded. Some “organic beef” can be just as bad as the estrogen-drenched, grain-fed meat going for 99 cents a pound. With produce it can be just as tricky. Some are downright poisonous. Others aren’t as bad.

The food industry puts pesticides and poisons in your food and they stay there until you eat them. The guidelines set by the FDA allow this practice. During one science food based test, there were 30 different pesticides on strawberries that were for sale as ready for consumption. Another test revealed 10 different pesticides on a single sample of spinach. 

Some of the pesticides interfere with nutrients in your food. Many have effects that we know very little about. The ones that have become most concerning about are the ones that modify your hormone levels.

During the studies a lot of fruit was tested. It seems these fruits had the largest number of pesticides found on them and we believe you should definitely buy these fruits only if they are Organic.

Raspberries, Strawberries, Apples, Bell Peppers, Celery, Cherries, Grapes, Nectarines, Peaches, Potatoes

  

Others such as Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Kiwi, Mangos, Onions, Papaya, and Pineapple are not as high in the number of pesticides found. These would be okay to buy at your local grocery.

Washing your fruits and vegetables to get rid of the dirt, bugs, wax and. pesticides may help, but many of these pesticides are designed to bind to the surface of the fruit and won’t wash off with water alone. So even if you rinse with water, you’re still getting chemical contamination. To protect you and your family, take these additional steps:

>> Peel your fruits and vegetables and remove outer leaves on cabbage, lettuce, garlic and onions.

>> For the produce you don’t peel, soak them in a mixture of vinegar and water (equal parts). After 10 or 15 minutes, rinse them with cold water.

>> Alternatively, soak your produce in a weak mixture of dishwashing liquid. Then rinse well with cold water.

>> If you don’t have time to soak, you can fill a spray bottle with one cup of water, 1 tablespoon of lemon juice and 2 tablespoons of baking soda. Spray on, let sit and rinse with cold water.

>> Avoid commercial produce that’s bruised. They’re more likely to have concentrations of pesticides deep within the fruit.