Genetically Modified foods are something to watch out for. They may have an impact on our mental and emotional health, something that is not evaluated in most traditional food safety assessments.

Besides weighing more, mice fed GM corn “seemed less active while in their cages,” and were “more distressed” than the other mice. “Many were running round and round the basket, scrabbling desperately in the sawdust, and even frantically jumping up the sides.”

Barbara Reed Stitt, author of “Food and Behavior,” was able to modify the “rude, obnoxious, and ill-mannered” behavior of students from a school in Appleton, Wisconsin simply by changing their diet. GM foods were taken off the menu.

Genetically Modified foods are finding their way in increasing numbers into the marketplace. Find out how to avoid them below:

1. Currently, the major genetically engineered crops are soy, cotton, canola and corn. Other modified crops include some U.S. zucchini and yellow squash, Hawaiian papaya and some tobacco. There may also be some remaining GM potatoes in the form of starch, but Monsanto is no longer marketing them. The GM tomatoes have similarly been taken off the market. China, however, has commercialized GM tomatoes, as well as cucumbers and a variety of pepper. US Dairy products may contain milk from cows injected with rbGH. And both meat and dairy products usually come from animals that have eaten GM feed. Even honey and bee pollen can contain GM sources.

2. There are genetically modified food additives, enzymes, flavorings, and processing agents in thousands of foods on the grocery shelves as well as health supplements. For example, the rennet used to make cheese is often a genetically engineered version. It is not allowed in organic cheese. Aspartame, the diet sweetener, is a product of genetic engineering. And GM bacteria and fungi are used in the production of enzymes, vitamins, and processing aids (xanthan gum, for instance, is a product that may be derived from a GM process).

3. Watch out for GM foods in oils: Soy, corn, canola or cottonseed. Unless the oil specifically says “Non-GMO” or Organic, it is probably genetically modified. Non-GM substitute oils include olive, sunflower, safflower, butter, almond, and just about any other oil available. For each type of food there is usually a brand that is non-GM. These are often found in health food stores.

4. Does Organic Mean Non-GMO?
The new rules do not allow a crop to be called organic if it is genetically modified. But organic certification does not require GMO tests.

From Care2.com

The Heath benefits of Ginseng

Ginseng has been in use for some 5000 years and originated in Manchuria. The ancient Chinese called it ‘Ren Shen’ which means ‘Man Root’ due to the shape of the roots of the plant looking vaguely person shaped. The Chinese considered ginseng as a cure all plant, a rejuvenating palliative which could cure a large number of ailments. Due to the health benefits of ginseng tea, it was drunk in large quantities in china due to the popular belief that it prolonged life. Due to it’s popularity it was regularly traded for silk and at times it was more valuable than gold. Eventually demand became so high that the amount of Ginseng grown on the Chinese mainland was not enough and it had to be imported from Korea. Wild ginseng was driven to the point of extinction and commercial growing began.

Ginseng comes as either dried or fresh root which allows its consumption either immediately or easy storage for a later date. It can be purchased as a whole root, sliced up, dried as a ginseng powder or put into tea bags. Ginseng plant leaves are also used quite commonly but these are not considered as important as the root of the plant because they are supposedly not as powerful as the roots. The ginseng that is commercially available is either white ginseng or red ginseng. Both types are grown for about 6 years before they are harvested for the industry and the roots and leaves separated. The difference in the types of ginseng (white and red) all comes down to how the roots are processed. White ginseng is processed by the roots being peeled and dried in the sun turning them a yellowish white colour. With red ginseng the roots are left unpeeled and are steamed which turns them reddish-brown in colour and is dried.

So what are the health benefits of ginseng? While ginseng back in ancient China was seen as a cure all plant, modern research has refuted this claim somewhat. The studies that have been carried out have produced some controversial results, though the research carried out has not been extensive. A great many people do swear by ginseng tea and drink large quantities of it every day. According to the ginseng drinkers they experience a number of health benefits which are listed below:

• Ginseng can help combat tiredness and fatigue
• Ginseng can help combat stress both physical and mental
• Ginseng can aid breathing and respiration
• Ginseng can boost your immune system
• Ginseng can help with pain relief for headaches
• Ginseng can help control diabetes
• Ginseng can aid stomach ulcers, even curing them in some instances
• Ginseng can aid the bodies circulation
• Ginseng can help with TMJ (Temporomandibular Joint Syndrome), an inflammation of the muscles connecting the jaw to the skull. This is the most common cause of face pain after toothache.
• Ginseng can help reduce the symptoms of asthma
• Ginseng can help with chronic diarrhoea

This is a guest post by Lisa Roberts. Lisa is an avid health writer and researcher and co-writes a popular weight loss website.

That’s right, if you’re eating the typical standard American diet (SAD), you could be consuming over 12 teaspoons of high fructose corn syrup/mercury a day. 17 out of 55 products rich in HFCS tested showed detectable levels of mercury- one-third of grocery store items. The highest level of contamination found in the study was 0.57 micrograms of mercury per gram of HFCS. The EPA says that an average-sized woman should consume no more than 5.5 micrograms of mercury, meaning that average American consumer may be eating five times the upper safety limit every day due to HFCS consumption if they consume the foods tested in the study. 

The scary thing is, these days, HFCS is in everything. Soda, bread, ketchup, candy bars, salad dressing, fruit drinks, yogurt, granola bars, soups, and thousands of other grocery store items contain it. If it’s processed, it most likely contains the sweetener; and we live in a very processed world today- a world of convenience and pre-packaged foods loaded with artifical colors, flavors, and chemicals.  

Where does the mercury come from?

Many assume high fructose corn syrup is natural. “But it comes from corn!” Far from it. One of the processes involved in the making of HFCS is a bizarre chemical brew involving the creation of caustic soda by exposing raw materials to pools of electrified mercury in a large vat. Through this process, the caustic soda gets contaminated with mercury, and when corn kernels are exposed to this caustic soda to break them down, that contamination is passed through to the HFCS.

Other than the fact that HFCS is literally poison, it also contributes to obesity and diabetes- 2 other reasons to stay away. So eat organic, and avoid processed foods- anything in a box, can, or container. Whole foods, fresh fruits and vegetables are the healthiest and safest foods to consume.

Television, believe it or not, has a huge effect on your health.  Obesity is often said to be one of the top negative health effects. Time spent sitting in front of the tube instead of exercising can take an obvious and noticeable toll on heavy viewers. This is just one negative health effect; subtle changes can occur in your brain along with those visible external changes.

Despite the fact that many of us are extremely busy, stressed, and deprived of sleep, we somehow manage to watch more television than ever. If you’ve ever wondered why you’re always short on time and why you never seem to accomplish what you’d like, the answer may very well be right in front of your eyes.

The average American watched a record breaking 151 hours per month of television during the fourth quarter of 2008. This amounts to approximately 35 hours per week which is almost the equivalent of a full time job.

Television and Your Brain
Neuroscientists have determined that the brain develops thinking habits from what we regularly experience. The more time you spend passively watching television and receiving sensory input in a relaxed, passive and semi-hypnotic state, the more your brain will be trained to receive information that way. Once the brain learns to respond to this method of getting information, the classroom environment becomes an unfamiliar way to learn, socializing and personal relationships become more difficult and creativity is impaired. TV is simply bad for the brain.

Negative health effects from television can be seen in the rise in Attention Deficit Hyperactivity Disorder (ADHD) in children. The quick pace of television shows actually rewires the brain to accept information only in short chunks, thus reducing an individual’s attention span. For this reason, the American Academy of Pediatrics recommends that children under the age of two be kept away from television entirely. Older kids should watch no more than two hours of television per day.

An excess of passive brain activity from television watching can also affect sleeping patterns. In adults, memory loss and poor sleep have been attributed to habitual television watching.

Your brain produces endorphins when you watch television, which have a relaxing and pleasant effect. This leads to withdrawal when television is removed. Help the brain develop normally by reducing or eliminating mindless and excessive television viewing. Replace the time with interactive and creative activities, such as games, hobbies and physical activity.

Television and Your Body

Hours spent watching television reduce the time you can spend on physical activities. Physical activity is vital for health, blood circulation, muscle development and metabolism. None of these are stimulated by passive television watching. Sitting passively instead of engaging in physical activity leads to lower metabolism and could lead to unhealthy weight gain. In addition, commercials and product placements on television promote junk food, which further increases the problem.

Life Is Short

I’m sure you’ve noticed that as you’ve gotten older, time has seemed to go by faster. Most people watch television for pure entertainment, and by doing so, they’re sacrificing precious time to live through the experiences of others. In most cases, these experiences are either stressful, completely worthless, or influential in a harmful way. This is especially the case with reality television which is often centered around people who create drama with everything they do. Unfortunately, it seems that many of us enjoy watching others encounter problems, perhaps because it makes us feel better about ourselves.

The only thing stopping you from living a more balanced, enjoyable, and exciting life is yourself, and sitting in front of a television for 35 hours per week is certainly not going to help. Imagine if you dedicated some of this time to reading more, exercising, preparing healthy food, and getting more sleep. After a few months, you’d likely feel invigorated with new knowledge, better health, more energy, increased mental clarity, a leaner and more muscular body, and an improved sense of overall wellness. You definitely won’t experience any of these benefits from watching television.

An Unrecognized Source of Stress

Anything that causes you to be excited, fearful, nervous, anxious, or worried is a source of stress that imposes a physiological burden on your body. Although few people realize it, the intense television programming that is so common today can easily invoke these negative emotions and add to the high load of stress that most people are already dealing with.

Watching the news can especially be a considerable source of stress. While it’s highly doubtful that stories of murder, rape, and the bad economy will add any value to your life, it’s very likely that they’ll invoke some unnecessary negative emotions. The news is always full of sensationalized drama that’s sure to affect your mood. You’ll likely find out about all of the important stories that you need to without watching the news.

The Power of Persuasion

Although you might think that you don’t pay much attention to television commercials and that they have no influence on you, you’re most likely mistaken. If this were the case, companies wouldn’t be spending enormous amounts of money on them. Most commercials are intentionally designed to inspire a strong desire or a perceived need for the product or service being advertised. Regardless of how effective the product or service actually is, it’s in the best interest of these companies to have you believe that it’s the best solution to your problems, and there’s a good chance that you will.

Drug and food companies run many of the commercials that you see, and unfortunately, they often promote the shortsighted symptom chasing mentality that’s such a significant factor in the development of today’s most serious health problems. It’s also common for misleading information to make it’s way into regular programming.

Although television is a convenient source of entertainment, it’s usually mindless, provides little to no meaningful value, and can sometimes be a harmful influence. Minimize the amount of TV you watch to improve your health and quality of life.

When it comes to cancer, it is fiber and the phytonutrients (plant nutrients) that offer up prevention against this disease. Vegetarians eat more vegetables, so they experience more of the benefits than other populations. Traditional societies in Africa once upon a time consumed up to 65 grams of fiber a day and were free of many diseases. Fiber helps clean out the body by binding to toxins and waste products on their way out of the body. This can be of great assistance in removing excess hormones, environmental contaminants, and metabolic waste.

Phytonutrients found in fruits and vegetables are some of the most potent anti-cancer substances. A study conducted in 2003 found that eating fruit in childhood had a long term protective effect against cancer. Nutrients that offer the greatest protection are:

-Selenium
-Folic acid
-Vitamin B12 

 -Vitamin D
-Chlorophyll
-Antioxidants
-Carotenes (a-carotene, B-carotene, lycopene, lutine, cryptoxanthin)

 As we go through our daily lives, we are exposed to carcinogenic (cancer-causing) substance and mutagens (substances that can alter cells) all the time. The more fruits and vegetables we eat gives our bodies ways to stop those effects. The more of these nutrients we have in our bodies, the more “damage” we can sustain. Just breathing causes oxidation. Today our food supply is awash with rancid oils that are so damaging to cells and are carcinogenic.

Antioxidants are found abundantly in dark berries, red grapes, and dark leafy greens. Seaweed is a rich source of chlorophyll. Carotenes are found in brightly colored vegetables (yellow and orange). Beans, green leafy vegetables like spinach, collards and kale are rich sources of folic acid. Wheat germ, Brazil nuts and red Swiss chard are good sources of selenium.

Although less healthy foods are ok in moderation, be very careful of overdoing it. The following foods, when eaten in excess, were found to contribute to cancer:

· Preserved meat
· High amounts of saturated fats
· High amounts of red meat
· High amounts of Omega 6 oils
· Dry/salt preserved fish
· Very hot drinks

Because of deregulation no one is really sure if our food supply is safe at all.  And that is compounded by unsafe business practices.  In just the last year imports from China became a serious issue in terms of consumer safety here in America. According to the FDA, problems with Chinese imports include fecal matter contamination, unsafe additives, heavy use of agricultural chemicals some banned in the U.S. and considerable pollution. Unfortunately, imported foods are increasingly common on American grocers shelves even as they are largely unregulated for product quality or safety.

Michael Moses in a New York Times article tells the story of Stephanie Smith 22, a children’s dance instructor who is now paralyzed  from the waist down due to a severe strain of E-coli bacteria in a hamburger she ate at her mother’s house in 2007.  Thousands of Americans are sickened each year by this pathogen though few to this severity.

Contamination by E-coli led to recalls of beef from nearly 3,000 grocers in 41 states last year. The FDA, however, is only able to inspect about 1 percent of all meat and this is the recall level. Even some FDA officials will tell you they believe eating ground beef is a huge gamble.

Mr. Moses found in records and in interviews that ground beef is not just one piece of meat run through a grinder. Even on the grocers shelves it can be an amalgam of meat from different cuts of meat and even be from different slaughterhouses in each package of ground beef.  There are also no federal requirements for grinders to test their ingredients for E-coli.

In the case of the burger Ms. Smith ate,  it was packaged by Cargill and sold at a Wal-Mart in Minnesota. Cargill states they use a variety of sources for the meat in their pre-packaged burgers because it enables them to save 25 percent of the cost over other methods of production.

Another problem is that many slaughterhouses will only sell to companies that agree to not test the meat. So in the weeks proceeding the production of the beef patty Ms. Smith ate, federal regulators found that Cargill had repeatedly violated its own voluntary regulations for meat safety and inspection.

In all Cargill paid about one dollar per pound to make the patty Ms. Smith ate that nearly killed her. This is about 30 cents less per pound than if they used a whole cut of meat for their burgers which would have eliminated the E-coli Ms. Smith was exposed to.

Another company American Foods, which grinds up 365 million pounds of hamburger a year, stopped testing 10 years ago. Timothy P. Biela an officer for American Foods, and quoted in the Moses NYT article stated,” Slaughterhouses wouldn’t sell to us if I tested.” If I tested positive I put them in a regulatory situation where one I have to tell the government, and two the government will trace it back to them. So we don’t do that.”

The headline of an Australian article last week proclaimed “Vegetarian diet ‘weakens bones.’”   This, however is headline hype. The article from the international news agency AFP reports that a joint Australian-Vietnamese study found that vegetarians had 5% “less dense” bones than meat-eaters and vegans had 6% “less dense” bones. But the study published in the Journal of Clinical Nutrition is really not conclusive and although it suggests that there may be an association between vegetarianism and lower bone mineral density, the authors admit that their findings were not statistically significant.

The study leaves too many questions unanswered to be useful to individuals wanting to insure bone health. It doesn’t address the major question of whether lower bone mineral density correlates with more fractures.  And maybe carnivores have bones that are too dense.

Vegetarian or not, the following are critical to healthy bones:

• 30 minutes of weight bearing exercise daily

• Daily dietary calcium of 1000 -1200 mg daily for most adults
• Vitamin D
• Fruits and Vegetables

Lifestyle choices that detract from bone health is:

• Predominantly animal protein diet
• High salt intake
• Genes
• Sacropenia (muscle wasting)
• Certain prescription medications
• High caffeine intake
• Smoking and alcohol consumption
• Carbonated beverages

There are too many factors at work with keeping your bones healthy to rely on the very narrow and inconclusive findings of the Australian study. No one needs to increase their consumption of meat and vegetarians need not lose sleep.

In Food, Inc., filmmaker Robert Kenner “lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that’s been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA.”

According to the filmmakers, our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won’t go bad, but we also have new strains of E. coli- the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

The movie features interviews with experts such as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore’s Dilemna, In Defense of Food: An Eater’s Manifesto) along with forward thinking social entrepreneurs like Stonyfield’s Gary Hirshberg and Polyface Farms’ Joes Salatin, it reveals surprising, and often shocking, truths about what we eat, how it’s produced, who we have become as a nation, and where we are going from here.

Some facts provided by the filmmakers of Food, Inc.:

• In 1972, the FDA conducted 50,000 food safety inspections. In 2006, the FDA conducted only 9,164.
• Prior to renaming itself an agribusiness company, Monsanto was a chemical company that produced, among other things, DDT and Agent Orange.
• 32,000 hogs a day are killed in Smithfield Hog Processing Plant in Tar Heel, N.C, which is the largest slaughterhouse in the world.
• The average American eats over 200 lbs. of meat a year.
• 70% of processed foods have some genetically modified ingredient.
• Corn products include: ketchup, cheese, Twinkies, batteries, peanut butter, Cheez-Its, salad dressings, Coke, jelly, Sweet & Low, syrup, juice, Kool-Aid, charcoal, diapers, Motrin, meat and fast food.
• 1 in 3 Americans born after 2000 will contract early onset diabetes; Among minorities, the rate will be 1 in 2.
• Organics is the fastest growing food segment, increasing 20% annually.

Food, Inc. was released on June 12th. To watch a high definition trailer click here.

Manuka Honey is a special type of mono-floral honey which is produced by bees that gather nectar from the flowers that grow on the Manuka bush, also known as the tea tree, which is indigenous to New Zealand. Studies have found that Manuka Honey contains very powerful antibacterial, antimicrobial, antiviral, antioxidant, antiseptic, anti-inflammatory and antifungal properties, making it extremely effective in treating a wide variety of health conditions.

The tea tree is known to be antibacterial and antifungal, and it is has been used for decades as a source of things like mouth washes and disinfectants. Manuka honey harnesses the properties of the tea tree, combining them with the already naturally antibacterial properties of honey. In addition to tasting good, manuka honey can also be used in wound dressing to prevent infection or fungal colonization, and some people believe that consuming it is also beneficial.

If the thought of putting honey on wounds seems a bit strange to you, you must not be aware that honey has been used in wound dressings for thousands of years. Honey is a natural antiseptic, speeding healing while protecting wounds from outside factors. It also has the added benefit of acting as a lubricant, preventing bandages from sticking.

The color of manuka honey is quite dark, and the honey is very rich with an intense flavor which is reminiscent of the flavor of other tea-tree derived products. It can be used just like regular honey as a sweetener, and is a very popular table honey in New Zealand, the home of the tea tree. It is also possible to create honey products from manuka honey, such as whipped honey and honey salves and creams.

You may see manuka honey labeled as “UMF honey,” in a reference to the “Unique Manuka Factor,” a concept coined by Peter Molan, a researcher in New Zealand. He has established a UMF scale, comparing manuka honey with standard disinfectants. Molan’s research has also uncovered the fact that manuka honey appears to be effective against some strains of antibiotic-resistant bacteria, a growing issue in hospitals all over the world.

How is Manuka Honey different from regular honey?

Standard honey has been used in the past to heal wounds, primarily due to the fact that it keeps wounds moist and nurtures the growth of new tissue with important vitamins and amino acids. Honey also contains hydrogen peroxide which is a known antiseptic. Therefore, regular honey could theoretically be effective in treating wounds. However, standard honey loses most of its healing properties when it comes in contact with wound fluids. Standard honey also loses its effectiveness when exposed to heat or light. Only Active Manuka Honey has additional antibacterial properties that have the ability to destroy the bacteria that are responsible for infecting wounds. Manuka Honey is also stable so there is no concern of it losing its potency or healing properties.

How does Manuka Honey work?

All types of honey contain hydrogen peroxide which is produced when the bees add enzymes to the nectar. In honey, hydrogen peroxide is produced in a slow-release manner that is strong enough to be effective in destroying bacteria but low enough not to harm tissue. Manuka Honey is different in that it also contains plant-derived components, such as methylglyoxal and what some experts refer to as the Unique Manuka Factor (UMF). UMF is a floral property that comes from the nectar of Manuka flowers and has been found to posses extraordinary healing properties. This antibacterial activity is not present in any other type of honey.

It is generally accepted that Manuka Honey with a UMF rating of 10 or higher is appropriate for medical use. The higher the UMF rating, the higher the antibacterial activity. The UMF is determined by comparing the antibacterial activity of a given honey with the antibacterial activity of antiseptic phenol (carbolic) using a standard lab test. For example, a UMF rating of 10 is equivalent to the potency of a 10% solution of phenol. Some reports have indicated that certain individuals can experience sensitivity to Manuka Honey with a high UMF rating (i.e 20-30).

What are the medical uses for Manuka Honey?

Based on recent studies, Manuka Honey has been known to effectively treat the following symptoms and health conditions:

• Athlete’s Foot
• Ring Worm
• Insect Bites
• Arthritis
• Acne
• Eczema & Dermatitis
• Sore Throat
• Rashes
• Wrinkles
• Wounds & Abrasions
• Burns
• Nail Fungus
• Aches & Pains
• Blisters
• Stomach Ulcers
• Skin Ulcers
• Gum Disease
• Acid Reflux Disease
• Cold Sores
• Infections
• Psoriasis
• Surgical Wounds
• Pressure Sores
• Chronic Wounds
• MRSA/Staph infections

What types of microorganisms can Manuka Honey destroy?

The antimicrobial activity of Manuka Honey has been observed in many studies around the world. It has been discovered that Manuka Honey is effective in destroying the following bacterial and fungal microorganisms:

• Escherichia coli (E. coli)
• Staphylococcus aureus (Staph infections)
• Citrobacter freundii
• Proteus mirabilis
• Pseudomonas aeruginosa
• Salmonella typhimurium
• Streptococcus faecalis
• Streptococcus pyogenes
• Helicobacter Pylori (H. pylori, stomach ulcers)
• Methicillin-resistant Staphylococcus aureus (MRSA)

Research also indicates that Manuka Honey inhibits enzymes called cysteine proteases, which have been implicated in muscle-wasting diseases such as muscular dystrophy, viral replication, tumor invasion and metastasis.

Can Manuka Honey destroy MRSA and heal Staph infections?

Yes. There is documented evidence indicating that Manuka Honey is capable of destroying the MRSA bacterium. Bacteria has the ability to mutate and become resistant to elements that are attempting to destroy them, such as antibiotics. However, Manuka Honey destroys bacteria in a different manner, by drawing water out of the bacteria, making it impossible for the microbes to survive. To date, there has been no reported bacteria that has been able to develop a resistance to Manuka Honey.

Can Manuka Honey be used to treat wounds or burns?

Yes. Manuka Honey is one of the best treatments available for wounds and burns because it provides a moist, sterile environment for the regeneration of tissue. It also makes a soft barrier between the wound and bandages, preventing new tissue from being torn away when the dressing is changed. Manuka Honey is capable of destroying the bacteria the cause infection in wounds. It is especially useful in treating persistent, hard-to-heal wounds such as leg ulcers, bed sores and 1st, 2nd or 3rd degree burns that don’t respond to conventional treatments, antibiotics or other traditional forms of medication.

What are the special skin care characteristics of Manuka honey?

Manuka Honey is a natural skin moisturizer that has the ability to draw water molecules into the skin. It also has anti-inflammatory properties that act as a natural pain reliever, an antibacterial agent that can heal infections and antifungal properties that can eliminate ringworm and other fungal infections.

Summer is the perfect time for smoothies because they are very refreshing and with many fruits now in season, the possibilities are endless for a delicious recipe.  Tofu adds a rich and silky touch to this sweet honey and banana smoothie, as well as protein. Tofu is a great alternative to dairy in a smoothie, and if you don’t eat honey you can substitute it with some agave nectar or organic sugar.

Ingredients:

• 2 ripe bananas
• 16 oz soft tofu, drained
• 1/2 cup ice, crushed
• 3 tbs honey
• 1/4 tsp vanilla

Preparation:

Combine ingredients and blend until smooth.