Monsanto in the News Again!

You would think that with all of this evidence, someone would have the strength and power to stand up and say enough!  We all need to do our parts and not purchase any product that is made with GMO products, which is most of the food that is not organic or local.

Check out this link and then do the right thing, stop buying their products:

 http://action.responsibletechnology.org/o/6236/t/0/blastContent.jsp?email_blast_KEY=1165644

Court Takes Action Against FDA Allowing Excessive Antibiotics In Animals

Finally, the court has taken action against the FDA for allowing the excessive use of antibiotics in the feed and water of animals!!!!! THANK YOU!

For all of the details, check out this link:

http://ecowatch.org/2012/superbug-suit-court-slams-fda-on-antibiotics-in-animal-feed-again/

Please share this link with your friends.

Food Label Definitions

Hopefully this will assist you in having a greater understanding as to what these definitions actually mean.

Cage-free:

The term refers to hens that are not raised in cages, but it does not necessarily mean they have access to the outdoors. It also can mean that they are free to roam around in the gigantic houses that hold thousand of birds in a very confined space.

There is no standard definition of “cage-free,” but it generally implies that the birds are free to roam around outside of cages, however that may or may not be the case. Most cage-free claims are not certified, though some cage-free eggs are certified by American Humane Certified label.

Certified Humane:

Products carrying this label are certified to come from animals that were never confined in cages or crates, were not subjected to having their beaks removed (to prevent injury to other birds) and have been  slaughtered and processed according to a specific set of requirements designed to minimize the suffering of the animal.

The use of  antibiotics or hormones is not permitted. “Certified Humane Raised and Handled” and “Animal Welfare Approved” are the two main certifications for humanely handled animals. The Food Alliance follows very similar standards.

However, “Certified Humane” does not mean that the animals had access to a pasture to roam or graze, but the label stating “Animal Welfare Approved” does require they have a pasture to roam and graze..

Farmed Fish:

This rapidly growing industry raises fish for human consumption in large tanks or large wire pens (generally open to the surrounding water (ocean or river).These pens are anchored in the coastal areas or other large bodies of water, such as rivers or lakes..

There is another name for this and many people will say, we don't for farm raised fish we do "aquaculture". It is the same thing. Farming of fish is expanding due to the global decrease in the wild fish catch. About fifty percent of all of the seafood sold in the U.S. is now farm raised.

To feed the farmed fish such as salmon, it means that the harvesting of millions of tons of smaller wild fish (such as anchovies and sardines) must be done to produce fishmeal and fish oil. Catfish and other farmed fish are fed mostly corn and soybeans (which are genetically modified, not to mention that fish don't naturally eat corn and soybeans). Even humans have trouble digesting corn! Farmed fish such as tilapia eat a variety of algae and seaweed as well as other aquatic plants.

The pens used to raise the fish, pollute the local waters with waste, excessive amounts of feed as well as the antibiotics the fish are given. This also spreads diseases as well as parasites that may be sensitive to other wild marine species.

With the rapidly growing farmed shrimp ponds, many thousands of acres of coastal areas have been destroyed, especially the mangrove forests, to provide fish nurseries. These mangrove trees protected against storms and also helped the local economy.

 Free-range:

In the US, this term applies only to the poultry market and is controlled by the USDA. What it  indicates that the animals have been “allowed access to the outside.” The USDA does not specify the quality or size of the outside range nor the duration of time an animal must have access to the outside. The actually can be kept in chicken or turkey houses that have windows that allow natural light and fresh air?

Grass-fed:

This term technically refers only to animals fed a diet of natural grass and other forage, not grain, but it does often indicate that the farm practices more humane policies, that are not generally associated with the industrially processed meat, such as local butchering, more roaming and grazing as well as less crowded conditions.  


The main labels are: “grass-fed” certified by the Food Alliance, the American Grassfed Association and or the USDA, it requires that the animals eat a diet exclusively of forage, grasses and things found in nature. Many companies label their meat as “naturally raised” or grass-fed, actually feed their animals grain (which consists of corn, soybeans and other things) that cows don't normally eat.

USDA’s requirement is only that animals “must have continuous access to pasture during the growing season.” It does not necessarily mean that the animals spend their entire lives in pastures or on rangeland. Many cattle sold as USDA grass-fed actually spend part of their lives in confined pens or feedlots.


 Hormone-free/No added hormones:

This means that the animals were never given any hormone treatments. To increase their profits, some farmers give hormones to beef cattle and sheep to speed their growth and to dairy cows to increase their milk production.

The USDA does not allow hormones to be used on chicken or hogs. The European Union does not allow hormones in any meat. The extensive use of hormones in meat and dairy products may increase the risk of cancer in humans and can also result in higher rates of infections in the animals. “Organic” products cannot come from rGBH cows.

There is not a specific hormone-free certification, although, organic and grass-fed labeled products cannot contain any hormones.

Lean/Extra Lean:

USDA-defines these terms as “lean” = 100 grams (3.5 ounces) of beef must have fewer than 10 grams of fat, 4.5 grams or less of saturated fat, and fewer than 95 milligrams of cholesterol.

And “extra lean” = 100 grams of beef must have fewer than 5 grams of fat, fewer than 2 grams of saturated fat and fewer than 95 milligrams of cholesterol.

Natural:

The USDA defines a natural product as one that contains “no artificial ingredient or added color and is only  processed minimally”.

Processing must not fundamentally alter the product. The label must include a specific explanation such as “no artificial ingredients;  processed minimally”.

All fresh meat qualifies as natural. This term does not include any requirements that animals be raised in sufficient open space or that it has no added hormones or antibiotic; it is not the same as organic.

The term is very ambiguous and is used by so many companies because their is no clear definition of the term. It often misleads consumers to think that a product is healthier and or processed more humanely.

No Nitrites or Nitrates:

Meats that are processed, such as lunch meat, ham, bacon or hot dogs most likely contain nitrates, that are added to prevent the growth of  harmful bacteria as well as to enhance color of the meats.

Meats processed with nitrates may increase the risk of cancers or other health problems. Look for meats that are processed with vegetable-based nitrates, such as celery or salt. Be careful to watch the sodium content.

Organic:

To be labeled organic the product must be third-party certified to meet USDA’s criteria, which is very specific.The foods cannot be genetically modified, synthetic fertilizers cannot be used, cannot be irradiated, sewer sludge nor chemicals used in any form. Organic meat and poultry cannot be treated with antibiotics or hormones. The animals must be fed only organically grown food and without any animal byproducts. Organic  animals must have access to the outdoors and have access to a pasture. Fruits and Vegetables are identified   by either the “100% organic” or “organic” label. The labels are the round circle that has USDA in the top half and ORGANIC in the lower half. The label can be either black or green.

Pasture-raised:

Animals raised in a pasture, also called free range, where the animals can roam and graze on the grasses and other plants that they are able to digest naturally. There is not a pasture-raised certification, however, organic animals must have continuous access to a pasture.

Processed meats:

Processed meats contain sodium, artificial coloring,  flavor enhancers,  and most likely some form of  preservatives, like nitrites. This is supposed to eliminate the risk of  food borne diseases. These are also used as a way to reduce spoilage and rancidity.  Unless is is labeled organic, it is probably processed, meats such as bacon, ham, hot dogs, lunch meats, salami as well as pepperoni. These meats are not labeled as "processed", that is why it is so important to read the labels of your food.

Both the World Cancer Research Fund and the American Cancer Society recommend limit your intake of  processed meats. Their research has linked high consumption of these items to colorectal, stomach and kidney cancer.

Process Verified Chicken:

This is a brand new label that was created by the USDA specifically for companies such as Tyson and Perdue. Two of the largest poultry producers. You will notice that both have new TV adds that are touting the fact that their products have this label.

The definition of this label is that the chickens are fed a vegetarian diet (a diet usually containing grains, most of which are produced by Monsanto farms that provide the corn and soybeans that are genetically modified) and that no animal by-products were used in the feeding.

They must also be raised “cage free”, however, it does not specify that the chickens cannot be kept in the huge over crowded chicken houses used by both of the above-mentioned companies.

rBGH-free:

These products come from animals that are not treated with recombinant bovine growth hormone (rBGH), also known as recombinant bovine somatotropin (rBST).

rGBH is a genetically engineered hormone approved by the FDA in 1993 that causes an artificial increase in the cows milk production by as much as 10% to 15%. In both cows and humans, there has been health concerns for those exposed to this drug.

The ruling on labeling changes so you cannot be sure that just because a label does not say it is rGBH free that it is. Buying organic dairy products is the best way to avoid rGBH since it cannot be used in organic products.

Saturated Fat:

This is one of the four  main types of fats that appear in our foods. Fat is a necessary for a healthy body, however, it should be a healthy fat. Polyunsaturated or monounsaturated fats are best, they usually come from plant based products such as olive oil, nuts, etc. However, coconut oil does have saturated fat. Fats that are derived from animal-based foods are predominantly saturated, such as butter and lard.

The  U.S. Centers for Disease Control and Prevention (CDC), the World Health Organization (WHO), the and the Food and Drug Administration (FDA) urge people to limit intake of saturated fat, excessive saturated fat has been associated with health problems.

Sodium:


The labeling that is on all food packaging is so misleading due to the fact that if a label has the sodium in the regular portion of the label and "salt" in the ingredient list below or to the side of the larger label portion and sodium is only a component of salt. Salt is sodium chloride and it is only 40%of salt. So to determine the actual amount of salt in the product you need to take the sodium content and multiply it by 2.5 to arrive at the true salt content. For example: 1000mg of sodium X 2.5 equals 2500mg of salt! Shocking isn't it?

Sodium nitrate/nitrite-free:

Products with this label are free of  this chemical preservative / color fixative that is usually added to processed meats to increase the shelf life, enhance the product color and can add a smoky flavor.

Purchasing meats made without these chemicals are safer; they are usually “cured / processed" with a  vegetable-based nitrate that may be less harmful to your health.

Wild-caught/Wild Fish:

“Wild fish” is the best label to look for, it indicates that the fish was spawned (born) in the wild, lived in the wild (ocean of river) and was caught in the wild.

“Wild-caught fish” may have been born and or lived some part of their life in a fish farm before being released back into the wild and was then eventually caught in the wild.

There are three labels that have been used more recently in the fish markets. That is a RED for farm raised, inhumanely treated, basically don't purchase this fish. Yellow indicates that the fish is sustainable (still a bit murky as to the definition that not everyone uses). Green indicates the fish was wild, was humanely caught and processed. This is the one you want to buy.

Also, beware of fish that says it is fresh. You need to ask if it was previously frozen, it is supposed to be labeled as such if it is. Also, you need to pay attention as to where the fish was caught (if it doesn't say, ask), because it you live in a area where fresh fish is not common (such as AZ) and the fish was caught in Norway, it cannot possibly be fresh by the time it is caught, processed and shipped to you. Pay attention.

Fish that was flash frozen on a boat can actually be better and fresher than fresh fish. If they catch it and clean it and then freeze it right away, it is generally fresher than the fish being in a holding tank, coming back to shore, cleaning and processing the fish and then shipping it out. So look for that on the labels as well.

For a list of sustainable fish, go to the Monterey Bay Aquarium’s (Monterey, CA) list of the most sustainable seafood choices or look for a label from the Marine Stewardship Council (MSC).

How I Got Started in the Food Industry

                                    SHERRY CORNETT

“Gourmet, The Healthy Way!"

While not a “classically” trained chef, I am a chef by definition. With a background in chemistry and nutrition, I have developed substitutions and recipes for healthy eating.

I am going to share with you how I got started in the Food Industry and why. I believe it will give you some insight into me, the person, as well as why I do what I do today.

My Childhood: On the Farms

I grew up in many places, my family seemed to travel a lot in the western part of the US. Several places where I lived, we ran farms for other people. My first experience on a farm was when we raised cattle (I also raised pigs for my 4H project), it was very enlightening. Our cows and the pigs roamed around freely, not confined to a cage or pen. They were healthy and happy animals. We had a mobile slaughter unit that came to our farm (ours was the only one large enough to handle it, so all the farmers brought their animals to our farm) and I was there through every part of the process. I thought it was rather gross, but, fasinating at the same time. The cleanliness was one of the things that impressed me most, everything was cleaned after each animal. Each animal was handled the same humane way and it was very interesting. Many of our manufacturers today could take a lesson from the butchers in those days. I learned the different cuts of meats and how to make butter and whipping cream and yes, even lard (ugh!).

I also lived on a chicken farm, where we had 10,000 chickens. I cleaned up the coups where the hens laid their eggs and also collected the eggs.  Slaughtering the chickens and cleaning them were also among my . I learned to “candle” the eggs so they could be sold.

When I was in my teens, my first job was as a “carhop” for our local A & W Root Beer Stand. My second job, was as an assistant manager for a small dairy store.  We sold the items from the farm as well as had a “soda fountain” and we made a few sandwiches, etc. I enjoyed working with the food and learning about the different ingredients. 

My Early 20’s:

In my early 20’s, before I had children and also when they we young, I went to school to be a grocery checker, then went to work in one of our local stores. In those days, we had no electronics to help us, so every morning before our shift we had to come in 45 minutes early and walk the produce cases and learn all of the prices for everything (this also helped me to learn about different types of produce). In addition, we had to walk the meat cases and learn what was available, the specials as well as the regular prices. We also had to walk the entire store and learn all of the specials for that day. This was an every day routine, however, it taught me a lot about how the grocery stores operate, what “real estate” is prime for an advertiser and why they place certain items in certain places.

As a Young Mom: The Heart of the Story

Having been raised right at the time when television made it’s debut and the commercials for all things sweet and unhealthy began; I, as a young mother fell victim to those ads and therefore, bought sugar flavored everything, white bread and all of the rest of the things that were not really of any benefit nutritionally. In addition, I bought all of the things that my kids saw advertised on the cartoons and even the educational shows of the late 60’s and early 70’s.

In the early 1970’s, when my youngest daughter was about 3 years old, she had no attention span, ran everywhere and would not sit still for more than a minute, it was like she was in high gear all of the time. I mentioned this to the doctor and he diagnosed her as “hyperactive” and wanted to medicate her with Ritalin, I said no. I figured there must be some other way to change her habits. I thought maybe it was what she was eating, although her sister ate basically the same thing and did not have this behavior, but I thought it was worth checking it out.

So, I went back to college and started studying nutrition. Within several weeks of completing my first class, I had changed the way I shopped and the items I purchased. Having been around the supermarket industry,  I had become aware of a number of marketing techniques that were being used to entice the buying public to purchase certain items.

I threw out all of the sweetened cereals, white bread, white sugar, processed cheeses and meats and especially the “lard”. I bought eggs and milk from the local farmers, made my own butter; raised my own vegetables; canned my vegetables, went out and picked local berries and made my own jelly and jam, using natural sugar or honey. I even made my own breads. My family still got cookies; only they were homemade, with healthier ingredients. I learned that I could substitute things like applesauce or pureed prunes for fats in cookie and cake recipes, so I made my own applesauce and pureed prunes with a touch of honey.

In addition, I changed the recipes I used and started creating my own recipes by changing some of the ingredients for healthier ones. About 3 weeks to a month after these changes, I saw a tremendous difference in my daughter. She had an increased attention span and actually walked through the house instead of running, she was in normal gear. Thus, my adventure and fascination with food began.

My Education Continues:

The difference in both of my children and myself was amazing. I continued my nutrition classes in college; I took seminars and went to food clinics sponsored by manufacturers. I went everywhere someone was speaking about food or the way it affected our bodies.

As the years went on, I continued my relationship with food, I would go to the library when my children were in school and I read every book I could get my hands on, I started purchasing cookbooks written by everyone.

I would go to bookstores when famous chefs were there for signings and buy their books as well as ask them as many questions as I could in the time they allowed me to speak with them. I started watching the chefs on PBS television and because I had friends that could get me into some of the industry trade shows, I actually went to demonstrations and clinics that the chefs put on at these shows. People like: Graham Kerr (The Galloping Gourmet); Jeff Smith (The Frugal Gourmet); Chef Tell (Friedman Paul Erhardt); Chef Dionne Lucas and of course, Julia Child (The French Chef).

As newer and more modern television advancements were made, there were more chefs on television, mostly on PBS still and I watched them all when I could. Chef’s like James Beard; Jacques Pepin; Caprial Pence; John Ash; Paul Prudhomme; Biba Caqqiano; Martin Yan; Natalie Dupree; Gale Gand; Mary Sue Milliken and Susan Feniger; as well as series entitled Great Chefs, which included chefs from famous restaurants around the world, all had a tremendous influence on me.

After My Jobs to Make a Living:

During my early years in my first marriage, I had several careers that we not totally related to food, but I still kept up with my education and creativity. I would throw dinner parties and “cater” for my friends parties, but nothing as a real career. I was a Regional General Manager for a Communications company for a number of years, but the most interesting career, that helped me really realize my calling was when I was a Business Broker. As it turned out, the company I worked for specialized in the food industry, restaurants, cafes, taverns, etc. So to be a good broker, I went to restaurant school, bartending school and took as many seminars and classes put on by food manufacturers and producers, as I could.

One of the main things I learned, was that I never wanted to run or operate a restaurant, therefore, the teaching and catering became my career path.

My Beginning Career in the Food Industry:

As time went on and the public awareness of food was growing, the Food Network was born and then there were even more chefs and information available. I have watched them all at one time or another and I have taken the information the offered, stored it in my brain and used it when needed. All of this continuing education has helped to create the lifestyle that I now salute.

I have been blessed over the years to have personally met a number of famous chef’s; have dined in their restaurants; had discussions with them about many food related subjects; and have many autographed cookbooks, which are some of my most precious treasures. I currently have over 500 cookbooks in my collection. Each new book, (it may be an old book, just new to me) I read as a novel from cover to cover. I am fascinated by the various styles and ingredients used, especially in the old cookbooks, particularly around the turn of the 20th century.

The most important person I ever had the privilege to meet was Julia Child. I met her on three different occasions, the first, when I was fairly young and the last being just weeks before she passed away.

She asked me the very first time I met her, “Do you enjoy cooking?” my reply was “With a passion!” She said to me “Don’t ever loose that passion and you will be successful”. I thanked her and she held onto my hand for an extra second or two after she signed my book and said “Bon Appetite”. That day has never left me!

It was an important event for me to see her each and every time. She was such a sincere and down to earth person, unassuming and after reading about her life in France, I realized how she struggled with learning to be the best that she was, just as we all do and will continue to do as we continue to grow.

All of these people had a great influence on me, the way I learned cooking methods; how to prepare foods; the variety of ingredients; not to mention, the various herbs and spices I learned to use. I am like a sponge, for some reason, I absorb all of this information and it has become an integral part of my being. I think about food related things all day long, even without trying. I dream up new recipes in my sleep. I wake up in the morning and have to write down a new experiment or creation.

I learned different styles, different cultures and I have never been afraid to try anything. I learned to experiment, mix savory with sweet and vice versa. Make sweet sauces for meat, instead of the rich butter, egg and cream sauces that were traditional.

I bought spices and herbs that I could not even pronounce in the beginning. I didn’t buy them and put them on the shelf, I tasted them. I was so anxious to open the bottle or tin and try them. I wasn’t afraid to taste them by themselves, not in a dish. I wanted to know what flavor they had on their own. To this day, I get great joy out of trying some new combination to create something new.

I have learned that it is best to purchase small amounts because after a short while, most dried herbs and spices loose their intense flavor. I learned early on, that most mixtures are mostly salt and that we get a lot of the salt we need from the fruits and vegetables we eat, so I do not add any additional salt in my cooking. When I bake, I use salt, it is important in the formula, but even then, I cut the salt in half.

If I walk down a produce isle and see something I have never seen before, I buy it and try it. If totally unfamiliar with the item, I will look it up to find out specifics, such as, is the skin poisonous, do I need to cook it before I eat it, etc. Information is so readily available now.

I have basically learned that it is OK to PLAY with your food. I mix fruits and vegetables together in the same dish and am usually pleasantly surprised. My exploration with food is an ongoing journey, one that I love to share with others, especially, when I can show them a healthier way to eat, that will provide them with more variety and great satisfaction. Not only knowing that it is healthier, but it is just as appetizing, actually more so due to the fact, that when you reduce your intake of the fats, salts and sugars, your taste buds come alive again and you will discover that food tastes better, even without all of the fats, salts and sugars.

My Continuing Life in the Food Industry:

When we lived in California, I was fortunate enough to have catered some very big parties for major corporations; Christmas parties; book and CD release parties; as well as doing green rooms for celebrities on different shows. In addition, I taught cooking lessons to both adults and children and did a considerable amount of “private chef” work.

After moving to Prescott, I have also been fortunate to teach at Yavapai College as well as private classes for both adults and children. I have catered a number of parties, birthdays, retirements and weddings and I have been a private chef for a number of people in the Prescott area. 

In addition to the above:

I have written many articles for trade magazines; blogs etc. I have written many cookbooks for adults and children. One of my cookbooks was showcased in Prescott Woman magazine in 2009. I have had a radio show on NPR, appeared on Sandy Moss’s Q & A on KQNA radio and appeared on Morning ScrAMble (AZTV) with Tonya Mock, (still currently making appearances doing cooking segments).

I have started the Mystery Dinner Club, it is a membership dining club, where the mystery is in the ingredients and prizes are awarded at the end of each 4 course meal and a trip is the grand prize at the end of the membership year.

In adddition, I have a line of retail / wholesale products that I make using all original recipes and maintaining the Sustainable, Organic and Local philosphy. I make spice blends, “Award” winning salsas, sauces, dressings, candies and cookies.

My Goal:

My goal is to help to educate our young people about the healthier style of eating. They have become “UNKNOWING” participants, eating whatever is given to them by their busy parents, school cafeterias or after school providers. Children need to be educated about food, about the fact that there is more to eating than a “Happy Meal” with a cheeseburger, French fries and sodas. Sadly, many children today, don’t even know what a salad is or they say they don’t like it, because it looks different. Their palates at very young ages have become accustomed to the taste of the fatty, deep fried foods, loaded with calories and salt. They have become used to drinking sodas with every meal instead of milk (not chocolate) or juice (100% juice, not a “juice cocktail” that contains very little actual juice).

I have found one of the best ways to educate children, is to take them to the farms and let them see where their food comes from. Another way, is to take them to the grocery store and go to the produce section, let them walk around and look at the produce, ask them if they see anything they like. Most of the time, they will pick something colorful and with an unusual shape. Let them take it home and try it. (if you don’t know how to prepare it - ask the produce manager). Let them help you in the preparation, even if it is just washing it and then watching you prepare it. I guarantee you they will want to eat it when you are finished. It becomes “their” food now. 

They only way they are going to adjust their palates, is for them to be introduced to the taste of food that they are not used to eating and just as with adults, their taste buds will change. Not only will their taste buds change, they will sleep better, learn better and have more overall energy. They will loose weight and feel more like running and playing, having the normal healthy lifestyle every child is entitled to have.

Healthy Eating and Learn to Play with Your Food!!!

McDonald's is at it again!

McD's in Gila Bend,Az..replaced playground with "kids place,"..pathetic. Aren't our kids more in need of physical activity, so they take out the playground and replaced it with computers for them to sit and do nothing physical. They should be ashamed of themselves. At least the kids would go out and play on the playground equipment (even though they were still eating the .... that McDonald's serves). We are just enabling our kids to sit and do nothing except grow fatter and fatter.