Book:

The Food Industry

Use CROK-1/2/3/4 after each correction.

...Map for Food:

FOOD



Chapter 1: OUR FOOD


<Introduction>


Degenerative diseases associates with foods:


Unhealthy Food linked to diseases:


Obesity epidemic spreading the world:


<Text>



1.Food Products:


<<Introduction>>


Safety Concerns:


What is Melamine?




<<Text>>



Meet:


<<<Introduction>>>

What kettle are feed?

<<<Text>>>


Beef:



Chicken:



Pork:



Dairy Products:


Milk, Yogurts, Cheeses:



<<<Conclusion>>>



Fish:


<<<Introduction>>>


<<<Text>>>




<<<Conclusion>>>



Vegetables and Fruits:


<<<Introduction>>>

Pesticide,GM,Injected those on the list bellow must be buy organic:

<<<Text>>>


Fruits:

Papaya GM

Pineapple:

injected

Banana

injected

Vegetables


Cereals Grains:


What is blenched versus unbleached?


Corn:


Rice:


Wheat:


Bread:



Legumes:


Beans:


Soy products:

+ allergies


Spices:


<<<Conclusion>>>



<<Conclusion>>


2.Nutrition in a nutshell:


<<Introduction>>


<<Text>>



Protein:


Animals:


Vegetales:


GM:


Lipids:


Oils:


Fats:


Glucides:


GM


Vitamins:


Synthetic Vitamins:


Minerals:



Hygiene in food preparing and handling:


what is food poisoning?


<<Conclusion>>


3.Food Packaging dangers:


<<Introduction>>



<<Text>>


Plastic:


derive de petrol


Cans:


Boxes:


<<Conclusion>>



4.Quick List Of Food Products To Avoid:



<<Introduction>>



<<Text>>



Bad Fat:


Hydrogenated fats:


- Popcorn microwave:


Bad Sugar:


White industrial sugar:


Artificial Sweeteners:


Inflammatory food:


Coffee:


-Energy drinks can cause death:


Neuro-Excitant, stimulants


Alcohol:


Cigarette:


Process food and meat


Artificial Colors:


Colors in Food:


Additives in Food:



<<Conclusion>>




5.The Importance of Reading Labels:


<<Introduction>>



<<Text>>


Understanding what you are buying:


Logos:




<<Conclusion>>



6.Healthy Cooking:


<<Introduction>>



<<Text>>


Cookwares:


Conservation Processes:


Healthy Cooking Technics:


Food that nurture and heal the body:



<<Conclusion>>




7.The Correct Diet Formula:



<<Introduction>>



<<Text>>




<<Conclusion>>






<Conclusion>


Important:

Tips:

Notes

Introduction to Livestock:

Introduction to Livestock


A large consumption of animals products is linked to bad cholesterol. The animal fat is highly toxics and can lead to obesity, heart attack, atherosclerosis, angina, stroke, cancers. Those family of food products, including the flesh, fat, muscle, milk, eggs of the animal has never been more toxic than today with the heavy use of veterinary drugs, antibiotics, the genetically modified feed that the animal eat and the pollution with heavy metal where the industrial farm may be located . Those poisoning products do not disappear at the slaughter of the animal and stay stored inside the animal that will end up in your plate.


Factory farming methods were applied to animal production to increase output and reduce prices for beef, dairy products, chicken and fish. The quality of life for the animals raised in this industrial setting is shocking and horrific.


Beside the monstrous sanitary conditions, the animals are slaughtered in cruel circumstances. They are as given heavy doses of antibiotics and hormones to keep them alive and fatten them.


Most of the production of meat today is produced on factory farms. The biggest producers are the US, Brazil and Europe, and are joined by countries like China, Mexico, and India where the cheapest intensive livestock production can be realized. The era of the cheap meat production, where even the poorest can afford it, is booming.

Beef and Dairy:

Beef and Dairy


a. Beef, Cattle, Veal


Strange as it seems, cows can tell the difference between genetically modified and natural crop, but humans can't. GMFs have been enhanced in the laboratory which has resulted in an addiction in the human brain---a verifier


Beef face severe mutilation, such as castration, removal of the horns, and tattooing without anesthesia. Most of the time those cows are standing in their own waste during their lives at the factory farms. They will be feeding GM corn, mixed with anti-stress pills and anti-farting pills. At the slaughter house, they sometimes will be put in the meat grinder while alive.


In 1986, an epidemic outbreak of mad cow disease in Europe started in the UK. Mad cow disease is a fatal brain disease that could be passed on to humans.


Those cows had been fed dead cows and cattle waste, making them cannibals instead of herbivores. The tainted beef had to be destroyed and burnt. For some people, it was already too late, and they contracted the fatal disease.


Eating beef with hormone is very unhealthy, fat in arteries, cardio vascular diseases, absorption of the antibiotics and multiples hormones, this is not only the hormone growth, the cows get hundreds of shot/ month with different hormones that has never been a long term study on the consequences on the health of the consumer that eat that meat.


Dairy Products

Cheeses


Situation

Over the past 60 years there has been an aggressive campaign promoting milk and dairy products. Maybe you still remember those giant food pyramid posters at school saying that milk is good for your teeth and bones and that drinking it will make you strong. The milk marketers had done a great job sending those posters to school.


More recently, the industry has advertised that drinking milk can help you lose weight. This claim discredited their campaign.


Problem/complications:


There are questions about the quality of the product. Cows have been treated with antibiotics, hormones and are fed supplements and chemicals. Too often, cows live in small spaces that promote diseases and growth of bacteria and have been heavily fed with genetically modified corn, instead of grass.


By law milk has to be sterilized. Beside that it will also often be homogenized, and pasteurized to kill any additional strings of bacterias—need correction?. In some non-organic milk, more than one hundred residue traces of antibiotics can be found and those processes do not remove the synthetic hormones and antibiotics.

Even worse, in response to the bovine growth hormone that had been injected, the cow produces a puss in the milk.


Regarding cheeses, the same apply. There are no raw milk cheeses available in the US. There is a law that prosecutes and jailed farmers who sell raw milk.



The butter of my young years was a delicious product that I always enjoy eating, rich in A vitamins (note that carrots, dark leafy greens and sweet potatoes to name a few, are also rich in this vitamin). But today, the industrial butter has been processed with chemicals and additives to artificially enhance the process, the color and the taste. According to official studies, products like Diacetyl, an artificial "taste like butter," sold also like popcorn butter in movie theaters, as well as for home use, can lead to incurable obstructive lung disease and breathing problems. An high consumption in butter, cream and other dairies products are an invitation to cardio vascular diseases, breast, prostate and colon cancers.


Solutions:

Milk more than ever is a white poison that has to be removed from daily meals.

Today drinking milk that has been processed bring a O% nutritional value and it is damaging to your health. It is advisable to not consume dairies anymore and to replace them by organic almond milk for example or other healthy alternatives like organic rice milk…Read the labels and make sure there is no additives or conservator. The best will be to make your own vegetal milk socking overnight and brewing while needed. Please keep in fridge for one to two days maximum. Beside changing the taste of the milk, those drinking a lot of milk can develop lactose intolerance. Some of the symptoms are hives, wheezing and vomiting. Babies that are feed with cow milk will drink a product that has a different protein value that human milk. This could lead to a later obesity in kids.


Given the condition or state of commercial current milk, cheese and butter products, they should be avoided or their consumption highly limited. Also, there are healthier substitutes available that should be used instead.

Instead of using cow’s milk, try using almond milk.


Babies: use coconut milk! Health benefits….


Instead of cooking with butter or oils, cook with vegetables that have a high water content, such as tomatoes.


Instead of cooking with butter, you can use healthy alternative will be organic almond butter, coconut oil, olive oil and any non GM vegetable oils.

Sliderocket Pork:

Pork is the largest meat group produced in the world, accounting for about 38%.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Fresh pork may contain Trichinosis. USDA recommends cooking ground pork to an internal temperature of 160°F, followed by a 3 minute rest, and cooking whole cuts to a minimum internal temperature of 145°F, also followed by a 3 minute rest.

Poultry Meat and Eggs

Birds and Eggs:


Poutry meat is the second largest meat consumed in the world, accounting for about 30%.
Chickens are, by far, the most popular member of this food group, so I spend most of our time here on them.
The trend in how chickens are bred and raised has serious consequences for both the poultry meat being sold and consumed, as well as eggs.
But I wanted to include the rise of the turkey... and also introduce you to some alternatives than may be more beneficial.


The Nature of Chickens:


Chickens are sociable and intelligent. They are able to solve problems.
Chickens in a given flock all know and recognize each other. Communal activities include scratching and pecking for food, running around, taking dust baths, and resting. They crow and chirp in a range of some 30 meaningful vocalizations.
Chickens have a strong urge to nest, and they nurture their young attentively and affectionately.
A hen carefully tends her eggs in the nest, turning them up to five times an hour and clucking to them; unborn chicks chirp back to her and to one another.


to finish....

Conclusion on Meat Products:

Conclusion on Meat Products:


Fact:


No labels have to be issued about animals that has been fed genetically modified food. Antibiotics from the animal are found in dairies products.


Problem:


Antibiotics and toxins penetrate the muscle of the cattle but also travel to the milk of the cow and the eggs of the chicken. Also note that the liver and the kidney of the animal is the most toxic part because that's where all the chemicals are stored and that those toxins are almost impossible to process by the animal creating bacterias, viruses cultures and parasites.

What animals are fed will go into their organs and muscles and then into you when you consume them. It will stay in your liver, arteries, muscles and kidneys creating a host of problems such as: cardio-vascular diseases, high blood pressure, heart attacks, obesity, kidneys failures, allergies, heavy metal poisoning, worms, bacteria, infections like E-Coli or Salmonella; high cholesterol, arthritis, immune system deficiency, hormonal imbalance, stomach and colon cancers, to name just a few.


The majority of large industrial slaughterhouses raise concern on hygiene procedures. Random samples of burger patties commonly contain feces, vomit, urine, puss from the animal that has been blended together. This not only is true for beef but also for chicken, pork, veal and other meats.

A viral meat spray mixture is spraying live viruses to treat bacteria, like the one responsible to listeriosis on ready-to-eat cold meat. This new decontaminating liquid, use by the meat industry could have devastating effects on your health.



Solution:


Don’t buy any ground meats! Rotten and worst parts combined with chemicals and spices. If you saw it (include photos), you wouldn’t eat it.


Only buy whole parts you can see.


All meat products can be replaced by a plant base diet rich in vegetables, fruits and grains. Researches said that an oyster value is equal to that of milk, if you like oysters, they are loaded with magnesium, iodine, zinc that are essential for the protection of the body cells and against bacteria and viruses. Scallops, salmon, mullet, herring, carp and caviar are rich in mineral salts and phosphorus. Crustaceans, shellfish, mussels and crab contain a lot of calcium. Wild fish has to be included to your diet for its nutritional value and lower exposure to chemicals and should be preferred to any meat product.


A few Words on B12 that can only been find in animal product, it could be store in the body for up to a year. Vitamin B-12 deficiency of vitamin can lead to anemia, depression and deep fatigue. Long-term deficiency can cause irreversible damage to the nervous system and the brain. B12 can only be find in animals products. Beside meat, fish contains a good quantity of this vitamin.

Poultry and Eggs

Poultry and Eggs


Poultry


Facts:



Chickens are fed GM corn and soy that has been treated with pesticides, slaughterhouse byproducts and antibiotics.


More often than not, heavy metals can be found in the poultry facilities. Contaminated vegetables and protein products from China have been used to feed the birds.



Due to the low quality of protein now found in chicken, a variety of industrial fortified nutrients have been added to fortify and enrich the eggs.


A “natural” chicken is not the same as an organic chicken. A variety of hybrid chickens without feathers have been bred to gain time during the process of removing and preparing the chicken to be sold. Could this be a “natural” chicken?


At big chicken processing plants, only female chickens are raised for eggs and meat, while male chicks will be ground alive and used as ground chicken for frozen meals and ready-to-eat dinner preparation.


The surviving female chickens are raised in tiny cages, dark confined warehouses. Some birds grow with open wounds, inviting diseases and treated by antibiotics.



Problem:

Chickens that are fed hormones grow so quickly that their legs can not carry them and break under their weight. Some slaughter plants are filthy with germs and bacteria making the meat that could be fatal for human consumption.


Urine and feces from the birds contaminate nearby water supplies. Contaminated water is then used to cultivate fields for human consumption, or may make it into next bottle of water.


The Dioxin case was a scandal in Europe where chickens had been fed with some petroleum-based oil from a manufacturing company. Dioxin is one of the most toxic chemicals known, and some people have been tested with dangerously high levels of it in their blood.


Solutions:


Buy organic, free-range eggs, and don't buy fortified eggs.


Choose organic because it means that the animal has been raised with certified organic feed that do not contain any fertilizers and pesticides, they do not receive antibiotics nor hormones and can access the outdoor



Chicken – don’t wash to spread germs; only cooking kills germs

Sliderocket: Poultry Meat and Eggs

1.Birds and Eggs:


Poultry meat is the second largest meat consumed in the world, accounting for about 30%.

Chickens are, by far, the most popular member of this food group, so I spend most of our time here on them.

The trend in how chickens are bred and raised has serious consequences for both the poultry meat being sold and consumed, as well as eggs.

But I wanted to include the rise of the turkey... and also introduce you to some alternatives than may be more beneficial.


2. The Nature of Chickens


Chickens are sociable and intelligent. They are able to solve problems.

Chickens in a given flock all know and recognize each other. Communal activities include scratching and pecking for food, running around, taking dust baths, and resting. They crow and chirp in a range of some 30 meaningful vocalizations.

Chickens have a strong urge to nest, and they nurture their young attentively and affectionately.

A hen carefully tends her eggs in the nest, turning them up to five times an hour and clucking to them; unborn chicks chirp back to her and to one another.


3.The Good Old Days

Until about 60 years ago, chickens were raised on family farms in the US.

Farm flocks were small because hens largely fed themselves through foraging, with some feeds and grains. They were all organically fed, free-ranging birds.

The primary reason for raising chickens was egg production and consumption.

Chicken meat was more of a delicacy, eaten on special occasions or at Sunday dinner.

Two kinds of poultry sold: "spring chickens," (young males), and "fowls" or "stewing hens."


4. Production "Milestones"

In cold climates, chickens did not thrive during the winter (due to lack of sunlight), and egg production, incubation, and meat production in the off-season were all very difficult, making poultry a seasonal and expensive proposition.

The discovery of Vitamin-D (1922), made it possible to keep chickens in confinement year-round. Year-round production lowered costs.

Egg production was increased by scientific breeding. In 1900, average egg production was 83 eggs per hen per year. In 2000, it was well over 300.

By the late 1950s, large farms and packing plants could grow birds by the tens of thousands.


5. Broilers


Factory farming give chickens no opportunity to behave according to their nature. Chicken production is designed for maximum efficiency and maximum profit.

Birds raised for meat (“broilers”) are the product of genetic manipulation that has drastically increased breast and thigh tissue, produced a very rapid growth rate that outstrips the development of their legs and organs.

The growth of heavy bodies causes crippling and painful skeletal deformities, and often causes congestive heart failure before they are six weeks old.

Some die of thirst, because they are physically unable to even reach the water nozzles in their sheds.


6.Boilers 2

Other common causes of death pre-slaughter are heat prostration, cancer—in an animal less than seven weeks old—and infectious diseases.

Broiler-chicken facilities are extremely overcrowded, with tens of thousands of birds crammed into a single closed house, each chicken is given less than 1 square foot of space.

The birds are unable to roam, to scratch, or, indeed, to avoid each other at all. Their instinct to live in a hierarchical community is thwarted, and social tension results.

Chickens peck and fight with each other, which has led to the “solution” of debeaking chicks shortly after they hatch in order to minimize damage.


7. Broilers 3

This debeaking process is run without anesthesia; the chicks are placed beak-first into an apparatus that quickly cuts the tips off the beaks with a hot blade.

Impossible to maintain health and cleanliness, chickens’ excretions pile up. Resulting ammonia fumes burn the birds’ eyes, and blindness results, birds cry.

Salmonella bacteria remains on slaughtered birds, frequently causing additional threats to human health.

When chickens have attained slaughter weight, they are loaded into crowded trucks, many birds die as they are shipped to processing facilities. The most efficient of these facilities kill some 8,400 birds per hour.



8.Egg-Laying Hens

Today, eggs are produced on large egg ranches. Chickens are exposed to artificial light cycles to stimulate egg production year-round. Manipulation of light and the amount of food it is used to induce molting.

In the US, laying hens are butchered after their 2nd egg-laying season. In Europe, they are butchered after a single season.

50% of males of the egg-type breeds are soon ground alive* and used as ground chicken for frozen meals and in fast foods.


* The American Veterinary Medical Association recommends this method.



9. Egg-Laying Hens 2


As bad as conditions are for chickens raised for meat, they are even worse for birds in the egg industry.

There are about 300 million laying hens in the US, and 95 percent are kept in wire battery cages, 9 hens to a cage.

Each hen an average of 67 square inches of space—less than the size of a standard sheet of paper. Hens need 72 square inches of space to be able to stand up straight and 303 square inches to be able to spread and flap her wings.

Excrement falls from the top cages to the lower ones, eggs drop through the wires for collection.


10. Egg-Laying Hens 3

To maximize production, light is manipulated to change the hens’ environment and hence their biological cycles; unnaturally long periods of simulated daylight encourage laying.

Hens are kept in darkness and put on a “starvation” diet (reduced-calorie feed) or starved altogether for up to two weeks to create another laying cycle.

Hens get NO exercise and live like this for up to 2 years before dying or being slaughtered.

"For people making a gradual switch to vegetarianism out of concern for animals, I therefore believe that the first food to give up should be, not meat, but eggs."

-Erik Marcus, Meat Market: Animals, Ethics, and Money.


11.Pollution Effects

Broiler industry has been concentrated from more than 1 million small farms spread around the country to a much smaller number of huge factory operations.

Chicken factories produce more toxic ammonia than industrial factories, such as steel mills and oil refineries.

Concentrated animal feeding operations (CAFOs) creates enormous amounts of chicken litter, the mix of manure and bedding. This litter is disposed by spreading it on fields. Rains wash it into streams and rivers, causing significant water pollution.


12. "Natural" and "Free Range"

Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient. The product and its ingredients cannot be more than minimally processed (ground, for example). Read the label explaining what is meant by the term "natural."

A free-range chicken facility need only be cage-free and provide “access” to the outdoors through a door. In practice, the facilities may be windowless and as overcrowded as any other, and only a few chickens may ever be able to reach the door at all.

No regulations describe the size of the outdoor area or the number of birds allowed in a single shed.


13."Enriched" and "Fortified"

Eggs, meat and other food products may be labeled as enriched or fortified.

Enriched means that something has been added back into the preparation. For example,

Fortified means that something has been added to the source of the food, such as Omega-3. Fish oil may be added to chicken food to fortify eggs.


14.Cooking Birds and Eggs

Cooking whole birds in the oven is almost a necessity due to their size. Using a rack will allow oil from skin to drip off.

As always, NEVER use non-stick pans or oven sheets or microwaves to cook or reheat (see my Cooking Techniques and Equipment show).

Chicken needs to be cooked completely through to be edible as well as to kill all germs.

Good to remember eggs and baby chicks (squab) will contain all of the products that were fed to the chicken.


15What to Avoid

Ground meat, frozen food products and fast food products that are "nuggets," patties, etc. and deep-fried or BBQ chicken.

Do not cook chicken with skin-on in soups or sauces. The fatty skin oils will penetrate the liquids and cannot be removed easily or completely.

When preparing chicken, do NOT wash it to clean it. The only way to kill the germs is to cook it thoroughly. Washing it will only spread germs around the kitchen.

Be sure to wash your hands with soapy water after handling chicken and before touching anything else.


16Best Practises

The best possible practise is to find a ranch or farm that raises chickens and eggs using organic feed and allows for foraging and free range movement. Try the local Farmers' Market and visit the ranch/farm or a local animal feed store that has farm/ranch contacts.

Buy organic, natural and free range. The other product is certainly a product of the methods described here.

Try "non-chicken" birds and eggs. They are not raised on the factory farms and birds and eggs should be a much healthier food. For example, quail eggs or local farm eggs. Also, try ostrich meat.

Sliderocket Pork:

Pork


Facts:


Pork has always been loaded with highly resistant bacterias, parasites and worms. Today, beside that, feces and urine can be found in sample tests of the meat.



Problem:

Some of the Charcuterie is full of chemical additives, preserving the meat and boosting their color. Some animals are injected with harmful chemical colors before being slaughtered. Nitrosylation processing has been directly linked to colorectal cancer and pancreas malfunction.



Solutions:

Well cooking the pork

Get organic pork

Avoid eating pork

Fish and Seafood:

Fish and Seafood


Fish:


Facts:


Rich in omega tree fatty acids, a good fat, and a wild area of vitamins like zinc, iron and phosphorus, fish is good for your health. For the same amount of protein, fish contain half of the fat of meat products. The fattiest fish are the best for you like salmon, mackerel and sardine.


Problem:

Farmed fish are fed shocking “diets” of waste products.

Commercially raised fish create more and more allergies and adverse reaction in people, like skin rash and eczema.

Eels reach a very dangerous level of heavy metals like mercury and lead while crowded in small spaces and dirty waters and are fed with antibiotics and plastic waste.


Many Chinese farms fish have been fed with melamine and other industrial chemicals like PCB, Dioxins and Mercury. PCB is found in the contaminated waters and is absorbed by the fish. PCB is known as an endocrine disruptor in human and harmful to the immune system.


They are also fed waste of bones and skins of meat and other fishes from meat, fertilizer and pesticide wastes. They are administered veterinary drugs to cope with the risk of infections by parasites, fungi, bacteria and worms.



Dioxins causes cancer and mercury can trigger a large number of physical and mental troubles like anxiety, fatigue, sleeping problems, excessive shyness, headaches etc…


A number of safety concerns have been raised regarding farmed fish. The farm raised fish including: salmon, true, tilapia, crab, carp, eels, shrimp, catfish and lobster for the most common species. Farm raised salmon for example are feed with chemicals and could be injected with harmful color enhancers to give the fish a brighter color. The first genetically modified salmon specie is about to be produced and sold for human consummation. The Altered DNA will allows the fish to grow twice as fast as the natural salmon.


Melamine has been used to fed farms fish. It is a white industrial chemical powder widely used into the composition of home paints, adhesives, plastic and fertilizers. Melamine is also well known as a fire-retardant compound.


Fish are tested for their protein content. One way to increase the protein content of farmed-raised fish is to add Melamine into the fish food. This only makes it appear more nutritious than it really is.


There have been few tests performed to insure quality and compliance with food regulation at the moment. Melamine side effects include, but are not limited to, kidney stones, renal failures, reproductive abnormalities and bladder cancer.


Melamine has also been reported in powdered infant formula, frozen yogurt, canned coffee drinks and pet food. Melamine has killed babies and pets. The worst part of the story is that instead of the food containing this dangerous substance being destroyed, some companies have re-used the products as fish farm food.


Melamine is under the watch of the authorities and is still authorized to a certain level. Recently Chinese baby formulas were found to contain dangerous levels of mercury and a cancer-causing toxin called Aflatoxin, a carcinogenic substance produced by a mold type of fungus.


After those tragic cases the authorities has started to test the milk but also vegetable proteins that are intended for human or animal consumption like wheat, soy, corn and rice imported from China.


Beside baby formula, China has produced noodles with toxic paraffin on it, pork loaded with bacteria that “glows in the dark,” diabetes responsible Chromium additive in dietary supplement and a spray of carcinogenic Formaldehyde on vegetables.




Solutions on Fish Products:


Prefer wild versus farm raised. Tuna is a good option because it is a very healthy fish and can't be raise in farms.


Sometimes at supermarket you will see “artificial colors added.” That fish should be avoided because of chemical exposure.



The farmed raised salmon is not always labeled properly. It is from a farm if it is available outside the season from June to October.



Prefer fish from the sea versus river because generally, wild fish from the ocean swim in less polluted waters.


The best areas are cold, Arctic because they are the least polluted.


It is best not to buy the river fish, especially ones that are known as “bottom feeders.”


Japanese diet is the world healthiest diet with less heart attack, less liver cancers and lower bad cholesterol that comes from meat and trans fats.---develop more


While choose a fish, you should prefer those who are wild caught not raised in farms. Fish and seafood must be your first choice.




Prefer fresh fish versus frozen fish because frozen fish are less nutritional than fresh fish and seafood because it will lose their vitamins value and they degrade during transport, packaging, handling, storage, shelf life, etc…



Prefer whole fish versus “ cakes” and “nuggets” because industrial processes fish like ready to eat and frozen fish contain bad food additives, colors and trans fats. An example will be fish cakes, prepared seafood, frozen fish meals etc…



Tips: How to recognize a healthy and fresh fish?


The eyes must be shining like crystal clear. The fish should be cut open and emptied in front of you, otherwise it could mean it is already a few days old. The color should be vibrant and smell the ocean. The elasticity of the skin should be verified by the touch of a finger. Don't forget to wash your hand after to avoid bacterias.


If it smells “fishy,” it’s already gone bad.

Sliderocket: Fish and Seafood

1.Tilapia

The International Union for Conservation of Nature (IUCN, Union internationale pour la conservation de la nature [UICN], lists Tilapia on the top 100 of its World's Worst Alien Invasive Species.

In the US, tilapia are found in much of Florida, Texas and a few other isolated areas, such as power plant discharge zones because they require warm water.


2.Most Consumed Seafood

1 Shrimp 4.2

2 Canned Tuna 2.6

3 Salmon 2.0

4 Pollock 1.3

5 Tilapia 1.3

6 Swai 0.6

7 Catfish 0.6

8 Crab 0.5

9 Cod 0.5

10 Clams 0.3

Total All Species 15.0


3.Fish and Seafood Risks


The pollution of our waters and creation of "fish farms" have had major adverse impacts on the quality of the fish many buy and consume today.

The contamination of waters by mercury is a major problem because it is caused by industrial air pollution, such as by coal-fired electric plants, that eventually enters the water supply and food chain. The primary health effect of methylmercury is impaired neurological development in children and neurological function in adults and cancer risk.

Farm-raised salmon are exposed to high concentrations of several cancer-causing substances. Even one meal of farmed salmon per month could pose unacceptable cancer risks.



4.Mercury Levels

High: King Mackerel, Swordfish, Tilefish, Shark.

Medium: Tuna (all varieties except skipjack), Orange Roughy, Marlin, Grouper, Spanish Mackerel, Chilean Seabass, Bluefish, Lobster, Weakfish (sea trout), Halibut, Sablefish, Striped Bass or Rockfish.

Low: Snapper,, Monkfish, Carp, Freshwater perch, skate, Canned light tuna (skipjack), Spiny lobster, Jacksmelt, Boston or Chub Mackerel, Croaker, Trout, Squid, Whitefish, American shad, Crab, Scallop.

Pregnant women and young children are especially at risk and should avoid the fish on the top level of this list, and severely limit their consumption of the next level.


5.Wild Fish

Fish are smart, interesting animals and fish feel pain. Scientists agree that the fish pain response is similar to the pain response system in mammals and birds.

Fish can learn to avoid nets by watching other fish in their school and that they can recognize individual shoal dwellers.

Fish is rich in omega tree fatty acids, a good fat, and a wide array of vitamins like zinc, iron and phosphorus, all good for your health. For the same amount of protein, fish contain half of the fat of meat products. The fattiest fish are the best for you, such as salmon, mackerel and sardine.


6.Salmon

Salmon eggs are laid in freshwater streams typically at high latitudes. The eggs hatch into sac fry. The fry quickly develop into parr with camouflaging vertical stripes. The parr stay for six months to three years in their natal stream before becoming smolts, which are distinguished by their bright, silvery colour with scales that are easily rubbed off. Only 10% of all salmon eggs are estimated to survive to this stage.

The salmon spend about one to five years in the open ocean, where sexually mature. The adult salmon then return primarily to their natal streams to spawn.

Chinook and sockeye salmon travel over 900 miles and climb nearly 7,000 feet from the Pacific Ocean as they return to spawn.


7.Tuna

Tuna travel a lot. They are nomadic fish that have been tracked across entire oceans. By tagging, Albacore tuna have been tracked 5,300 miles from California to Japan at the rate of 16 miles per day.

Tuna never rest; they must always be moving. Their demand for oxygen requires moving one body length per second in order to get enough oxygen. This physical exertion creates an enormous demand for energy and food. A typical Tuna may eat one-quarter his own weight in food in one day.

The daily menu for Tuna includes fishes, crustaceans and mollusks. The Skipjack TUNA is not picky about its diet, and neither are its many TUNA cousins. They will eat whatever is available including their own relatives.




8.Fish Farms

More than 40 percent of all the fish consumed each year are now raised on land- or ocean-based aquafarms. Land-based farms raise thousands of fish in ponds, pools, or concrete tanks.

Ocean-based aquafarms are situated close to shorelines, and fish in these farms are confined to cramped net or mesh cages.

Fish on aquafarms spend their entire lives in crowded, filthy enclosures, and many suffer from parasitic infections, diseases, and debilitating injuries. 40 percent of the fish die before farmers can kill and package them for food. Fish who survive are starved before they are sent to slaughter in order to reduce waste contamination of the water during transport.



9.Fish Farms 2

Farmed fish are fed shocking “diets” of waste products.Commercially raised fish create more and more allergies and adverse reaction in people, like skin rash and eczema.

Many Chinese farms fish have been fed with melamine and other industrial chemicals like PCB, Dioxins and Mercury. PCB is found in the contaminated waters and is absorbed by the fish. PCB is known as an endocrine disruptor in human and harmful to the immune system.

They are also fed waste of bones and skins of meat and other fishes from meat, fertilizer and pesticide wastes. They are administered veterinary drugs to cope with the risk of infections by parasites, fungi, bacteria and worms.


10.Fish Farms 3

Dioxins causes cancer

A number of safety concerns have been raised regarding farmed fish. The farm raised fish includes: salmon, true, tilapia, crab, carp, eels, shrimp, catfish and lobster for the most common species.

Farm raised salmon for example are fed with chemicals and could be injected with harmful color enhancers to give the fish a brighter color. The first genetically modified salmon species is about to be produced and sold for human consummation. The Altered DNA will allows the fish to grow twice as fast as the natural salmon.


11. seaweed (no text)

12.lobster (no text)


13. Shrimp

Shrimp are widespread and abundant. They can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes.

When shrimp are first born through about the first year of their existence, they will feed on plankton near the surface of the water as well as sea plants.

Shrimp will seek out small worms, small shellfish. For a shrimp, a dead fish or crab is the ultimate meal. Shrimp eat their own kind in order to survive.

Shrimp trawling can capture shrimp in huge volumes by dragging a net along the seafloor.

In the 1970s, significant shrimp farming was initiated, particularly in China. In 2007, the production of farmed shrimp exceeded the capture of wild shrimp.


14.Fish Fraud

Fish fraud is off the scale, a new study shows. A fillet of rare red snapper could really be cheap tilapia. A pricey wild-caught salmon steak from Alaska could be farmed Atlantic salmon from Chile.

Those are some of the substitutions found during a two-year investigation of seafood by the world's largest ocean conservation group. One-third of the fish purchased in restaurants, supermarkets and sushi counters was mislabeled, Oceana said.

Oceana's volunteers collected fish samples at 674 supermarkets, restaurants and sushi counters in 21 states."Everywhere we looked for seafood fraud, we found it. It's consistent around the country," Oceana said.


15.Canned Tuna

Normally, tuna contain a large amount of mercury because they become very large and eat everthing they can.

But it is possible to find healthy canned tuna if you look for "line and pole caught" Albacore tuna. These tuna must be small to be caught by line and pole.

It is also possible to find canned tuna that is NOT packed in water or oils.

Some canned tuna have a white interior surface. This is a PCB-laced product. Do not eat products that are packed in that material.


16.Sushi

has become very so

raw fish is more likely to contain parasites that are not killed by heat when cooking.

depends on how they are treated.

how many days old since killed.

farm raised products?

true products ? (food fraud)


17.Production "Milestones"

Modern farming techniques seek to minimize human involvement and to increase yield.

Livestock are generally kept in an enclosure, are fed by human-provided food and are intentionally bred.

Beef face severe mutilation, such as castration, removal of the horns, and tattooing without anesthesia. Most of the time, cattle stand in their own waste during their lives at the factory farms. They are fed genertically-modified corn, mixed with anti-stress pills and anti-farting pills. At the slaughter house, they sometimes will be put in the meat grinder while alive.

In 1986, an epidemic outbreak of mad cow disease in Europe started in the UK. Mad cow disease is a fatal brain disease that could be passed on to humans.

Sliderocket Water Missing

1.Water Risks

Pesticides, hormones, e-coli, heavy metals, fluorides AND PRESCRIPTION DRUGS are all present in the water you are drinking every day.

Chlorine is extremely dangerous to your health, with effects like gastro-intestinal pain and feelings of nausea. It could change the pH level of human blood, causes irritation and burns to the skin and much more.

Because some side effects are not seen immediately, it may seem to be OK. But it just takes time and it will affect you. So be cautious. In extreme cases, just drinking mostly tap water, or even regular bottled water, could make your intestine internally bleed.


2.Bottled Water Risks

About 40% of the bottled water sold is just tap water, but with a brand name on it and an inflated price.

Not only is bottled water expensive, plastic bottles are polluting our oceans and planet.

Over 2 million plastic bottles are used in the US EVERY 5 minutes! Only about 10% of plastic bottles are recycled. The rest ends up in landfills or the oceans. There is a garbage dump twice the size of Texas in the Pacific Ocean.

Drinking water from a plastic water bottle poses additional serious health risks to you and your family. When you choose plastic, you are potentially exposed to the following chemicals:


3.Bottled Water Risks 2

Bisphenol A, or BPA, is an estrogen-mimicking chemical that has been linked to a host of serious health problems. If you are pregnant or nursing, your child is also at risk. If you are feeding your baby or toddler from a plastic bottle, switch to glass to avoid BPA contamination.

Phthalates are endocrine-disrupting chemicals that have been linked to a wide range of developmental and reproductive problems.


4.Solutions

Instead of buying and drinking water from plastic bottles, filter your water yourself. But if you do, it is crucial to find an excellent water filter.

Remember, if you don’t filter your water, your body will be the filter!

The best system is reverse-osmosis. These can be quite expensive, out of the budget of many people.

Sliderocket: Danger of Common Food

1.Risks

Almost every home kitchen contains familiar products that are used often: salt, sugar, flour, cooking oils, artificial sweeteners, high fructose corn syrup, margarine, soy sauce, sodas, msg, artificial creamers, instant ramen noodles, hot dogs, microwave popcorn.

Because these ingredients can become highly addictive, they often lead to one or more of the following conditions: heart disease, cancer, obesity, diabetes, and osteoporosis.



2.Salt

Salt is a crystalline mineral mainly made up of sodium chloride. Salt is used as a seasoning in foods and a preserving agent.

Sodium is a required mineral for bodily function. Sodium is one of the eight alkaline minerals and one of the 102 minerals in the elemental chart. Sodium can be found in nature. We need sodium for proper health, especially to balance our sodium-potassium balance levels.

It helps the body to hold and properly use water, especially in hot weather. Too little sodium can lead to dehydration. Sodium is also important for proper muscle function in addition to stabilizing imbalances in blood pH.

“Table Salt” is a manufactured form of sodium called sodium chloride. While similar to naturally-occurring rock-, crystal-, or sea-salt, table salt merely mimics the taste of these elements.

Table salt is created by taking natural salt (or crude oil flake leftovers) and cooking it at 1200° Fahrenheit. Once the unprocessed salt is heated up to this temperature, it starts to lose the majority of its eighty important elements that are naturally present.

By contrast, naturally occurring forms of sodium, including sea salts and himalayan salts, are harvested and dried in the sun.

Iodized salts, available at super markets or sitting on the table of your favorite restaurant, have synthetic chemicals added to them. These chemicals include everything from manufactured forms of sodium solo-co-aluminate, iodide, sodium bicarbonate, fluoride, anti-caking agents, toxic amounts of potassium iodide and aluminium derivatives. Most table salt is not only unhealthy, but can sometimes be toxic.

Most packaged and processed foods contain astronomical amounts of salt. Many people add even more salt to their food!

Many chronic imbalances such as diabetes, gout and obesity can be worsened or even partially caused by excessive intake of common table salt.

Salt can cause swelling and, over time, major kidney, thyroid and liver problems, as well as the development of goiters, asedema, hypertension, heart disease, strained elimination systems, muscle cramps, water retention, edema, stroke, heart failure, PMS, and even major nervous system disorders such as anxiety and depression.


3. Sugar

Pure white cane sugar is processed and bleached using chlorine. It is extracted from sugar cane or beets. Sugar beets may have been genetically modified and there is no labeling on the final product.

Sugar activates the brain and muscles, creating a "sugar rush."

A diet rich in white sugar can lead to all kind of unpleasant health complications. It wills interferers with the absorption of minerals and proteins in your body, increasing fluid retention, creates a dependency and causes hormonal imbalances.

White sugar can also be devastating for the health of your teeth. It will increase the acidity of your stomach and dental decay will appear.


4.Artificial Sweeteners

Corn syrup is an additive that is use for its high sweetness and cheap cost. It is extracted from cornstarch and processed with enzymes and microbial fermentation. It is found in so many items, like ready- to-use salad dressing, yogurt, some breads, cakes, cookies, breakfast cereals, candies, ice cream. This toxic additive can lead to diabetes, obesity, hypertension, cardiovascular diseases and non-alcoholic fatty liver diseases.

Aspartame can be found in more than six thousand products. It has been created in a pharmaceutical laboratory. Rat experiments prove dangers in early stages. The rats developed tumors and cancers. Aspartame was commercialized without tests on human health.

Aspartame contains methanol that can cause blindness. Aspartic acid excites and vibrates the brain cells until they die. Nervous system cells do not regenerate.

The long-term effect of regularly consuming this "diet sugar” could be diabetes, depression, anxiety, fatigue, seizures, aggressive behavior, hearing impairment, Alzheimer's and Parkinson diseases, multiple sclerosis, blood cancers and suicide.


5.White Flour

Wheat production begins with the seeds being treated with fungicide. When they become wheat, they are sprayed with hormones and pesticides. The bins that store the harvested wheat have been coated with insecticides.

Wheat grain has a skin around which contains all of the vitamins that is removed. The grain is ground into powder (flour).

Flour is bleached to quickly get it to white. Bleached white flour is generally made with benzoyl peroxide. Cake flour is bleached with chlorine dioxide.

White flour consumption leads to vitamin deficiencies and causes asthma and allergies in many people.


6.Soy

Soy is probably the worst product that you can consume. Most soybeans are genetically modified. GMO soybeans contain within the DNA of the plant a toxic herbicide that kills bugs and insects to protect the crops.

GMO soy is treated the with pesticides, creating violent allergic reactions that are very common, such as breathing difficulties, dizziness and skin redness.

Soy products are linked to cancers, heart disease, breast and thyroid health, fatigue, malnutrition, digestive distress, infant abnormalities, immune-system breakdown, cognitive decline, reproductive disorders, brain damage and kidney stones.

Infants fed soy formula take in an estimated five birth control pills' worth of estrogen every day heavily sprayed with pesticides. Soy formulae can harm your baby's sexual development and reproductive health.

Although soy products (Tofu) are loved by the vegan community and so popular now, it's important to know that even organic soy products may be from GMO soybeans and that the field nearby may be sprayed with pesticides, spreading to he organic fields.



7.Microwave Popcorn

Diacetyl Butter Flavoring is an artificially-created chemical used to give popcorn a buttery taste. Producing this product scars the lungs of the people at the manufacturing plants. Studies have linked the consumption of diacetyl directly to Alzheimer’s.

Tertiary butylhydroquinone or TBHQ is a chemical preservative used in microwave popcorn and is a form of butane. Studies on it suggest an increased risk of stomach cancer and DNA damage.

The first thing most people do when they removed a bag of popcorn from the microwave is open it and to take a deep breath. The bag holding the popcorn offgases PFOA, a toxic chemical that has been labelled a likely human carcinogen, when heated.


8.Cooking Oils and Salad Dressings

Seeds and nuts contaning oils are first pressed or solvent extracted, and then they are degummed, refined, bleached, and deodorized. Cooking oils are highly processed, using manufacturing methods that are destructive to the molecules.

To make cooking oils, the industry treats them with: a very corrosive base used to burn clogged sink and drain pipes open (NaOH); a very corrosive acid used commercially for degreasing windows (H3PO4); and bleaching clays are used which damage the molecules that give oil its color. Bleaching produces rancidity, must then be deodorized.

Deodorization takes place at frying temperatures, killing any beneficial enzymes.

Sliderocket: Beef and Dairy Products

1.Beef and Dairy Risks

Beef and dairy products are one of the most important food groups to learn about because of their rapid growth in popularity over the past 50 years, with billions of hamburgers and cheeseburgers being sold.

School lunch programs have also promoted the serving of milk to children, even though they are not weaning and are not calves.

Beef and dairy are linked to many of the 10 top causes of death such as heart disease, cancer, diabetes, and asthma, due to their fats, cholesterol and toxins.


2.The Nature of Cows

Cows are as diverse: some are quick and others are slow learners; some are bold and adventurous; others are shy and timid; some are friendly and considerate; others are bossy and devious.

Cows are generally very intelligent animals who can remember things for a long time. Cows interact in socially complex ways, developing friendships over time and sometimes holding grudges against other cows who treat them badly.

They mourn the deaths of and even separation from those they love, even crying over their loss. The mother-calf bond is strong, and mother cows frantically call and search for their babies after the calves have been taken away.


3.The Good Old Days

Before factory farming began in the 1960s, cattle were raised on family farms or ranches. Young calves were born in the spring and spent their first months suckling milk and grazing on grass. When they were weaned, they were turned out onto pastures. Calves grew to maturity at a natural pace, reaching market weight at two to three years of age.

After slaughtering, the carcasses were kept cool for a couple weeks to enhance flavor and tenderness. The meat was then shipped in large cuts to meat markets. The local butcher divided it into individual cuts upon request and wrapped it in white paper and string.


4.The Good Old Days 2

This meat was free of antibiotics, added hormones, feed additives, flavor enhancers, age-delaying gases and salt-water solutions.

Mad cow disease and the deadliest strain of E. coli — 0157:H7 — did not exist. People ate rare steaks and steak tartare (raw ground beef) with little fear.


5.Production "Milestones"

Modern farming techniques seek to minimize human involvement and to increase yield.

Livestock are generally kept in an enclosure, are fed by human-provided food and are intentionally bred.

Beef face severe mutilation, such as castration, removal of the horns, and tattooing without anesthesia. Most of the time, cattle stand in their own waste during their lives at the factory farms. They are fed genertically-modified corn, mixed with anti-stress pills and anti-farting pills. At the slaughter house, they sometimes will be put in the meat grinder while alive.

In 1986, an epidemic outbreak of mad cow disease in Europe started in the UK. Mad cow disease is a fatal brain disease that could be passed on to humans.


6.Beef Cattle

Far from their natural habitat, the cattle in feedlots become more prone to all sorts of illnesses. And what they are being fed often contributes to the spread of disease.

About 75% of cattle in the US were routinely fed livestock wastes—the rendered remains of dead sheep and dead cattle—until August 1997. They were also fed dead cats and dogs, purchased from animal shelters.

Current FDA regulations allow dead pigs, horses and poultry to be fed to cattle feed.

The waste products from poultry plants, including the sawdust and old newspapers used as litter, are also being fed to cattle. (In Arkansas alone, 3 million pounds of chicken manure were fed to cattle in 1994.)


7.Beef Cattle 2

While "on the range," most cows receive inadequate veterinary care, and many die from infection and injury.

Cows are shipped to an auction lot and then across hundreds of miles to massive feedlots—feces- and mud-filled holding pens where they are crammed together by the thousands. Many arrive crippled or dead from the journey.

Cattle on feedlots are fed a highly unnatural diet to fatten them up, causing chronic digestive pain. The stomach becomes so full of gas that breathing is impaired because of compression of the lungs. This diet also causes potentially fatal liver abscesses in as many as 32 percent of cattle raised for beef.


8. Beef Cattle 3

The feedlot air is saturated with ammonia, methane, and other noxious chemicals, which the cows inhale constantly. These fumes can give the cows chronic respiratory problems, making breathing painful.

Beef Cattle are regularly dosed with drugs such as antibiotics to make them grow faster and keep them alive in these miserable conditions in an attempt to keep them alive long enough to make it to the slaughterhouse.

Cattle who survive feedlots, dairy sheds, and veal farms are crammed onto trucks where they typically go without food, water, or rest for the duration of the journey, which can sometimes be days. Many collapse in hot weather or freeze to the sides of the truck.


By the time they reach the slaughterhouse, many are too sick or injured to walk. These cattle, often have ropes or chains tied around their legs so that they can be dragged off the trucks.

Many of those who arrive at the slaughterhouse able to walk are frightened and don't want to leave the truck, so they are shocked with electric prods or dragged off with chains. Uncooperative animals are beaten, they have prods poked in their faces and up their rectums.

After they are unloaded, they are forced through a chute and shot in the head with a captive-bolt gun meant to stun them. But the lines move so quickly, the technique often fails. Many are still conscious for as long as 7 minutes after their throats have been cut.


9.Veal

Male calves are generally taken from their mothers when they are less than 1 day old. Many are shipped off to barren, filthy feedlots to await slaughter. Others are kept in dark, tiny crates where they are kept almost completely immobilized so that their flesh stays tender.

To make their flesh white, the calves are fed a liquid diet that is low in iron and has little nutritive value. Calves often become ill, and frequently suffer from anemia, diarrhea, and pneumonia.

Frightened, sick, and alone, calves are killed after only a few months so that their flesh can be sold as veal.


10.Meat Processing

10 years ago, virtually all the beef on the market met the USDA's definition of “natural,” which means it has been minimally processed and contains no added ingredients, colors or preservatives.

Now, beef is “flavor and moisture enhanced,” meaning it has been injected with a water-and-chemical solution to make it look fresher longer, mask off-flavors or make it more tender and juicy.

More beef is treated with Modified Atmosphere Packaging, or MAP. Raw meat is placed in airtight packages and injected with carbon monoxide gases to delay or disguise the normal aging process.


11.Meat Processing 2

In the old days, a local butcher would process a single animal at a time, and could tell its health.

With the development of processing factories, animals from various sources are combined together without personal knowledge of each animal. This also increases the chance of a diseased animal contaminating the batch. Beef is ground in unsanitary conditions, contain e-coli.

To contradict the e-coli, they use genetically-modified sprays of viruses, bacteria and ammonia mix.

When this meat is consumed, even after cooking, it will wiped out gut-flora, increasing colon and intestine cancer.


12.Marketing & Sales


The beef and dairy industries spend billions of dollars each year to convince consumers of the convenience and cost of their products.

Use of fake pictures of food looking tasty and low prices.

Use subliminal messages in movies and TV.

Pay for sponsors to advertise at schools to brainwash kids.

Advertise to young children for free toys if buy food.

Changing beliefs by marketing. Milk is good for you, your teeth and bones.

Beliefs that children need cow's milk.


13. Dairy Cattle

Cows produce milk to nourish their young. To force the cows to continue producing milk, factory farm operators impregnate them using artificial insemination every year. Calves are generally taken from their mothers within a day of being born.

After their calves are taken away from them, mother cows are hooked up, several times a day, to milking machines. These cows are genetically manipulated and often drugged to force them to produce about four and a half times as much milk as they naturally would to feed their calves.


Cows are often dosed with bovine growth hormone (BGH), which contributes to a painful inflammation of the udder known as "mastitis." According to the industry's own figures, between 30 and 50 percent of dairy cows suffer from mastitis, an extremely painful condition.

A cow's naturally lives about 25 years, but cows used by the dairy industry are killed after only 4-5 years. By the time they are killed, nearly 40 percent are lame because of the intensive confinement, the filth, and the strain of being almost constantly pregnant and giving milk. Dairy cows' bodies are turned into soup, companion animal food, or low-grade hamburger meat.


Got Pus?


Milk is created to feed a baby calves, not humans.

Milk is an unhealthy fluid from often-diseased animals that contains a wide range of dangerous and disease-causing substances.

Milk contains 59 active hormones, allergens, fat and cholesterol, blood, pus, feces, bacteria and viruses.

Milk can have traces of anything the cow ate, which includes herbicides, pesticides, and dioxins.


14.Processed Cheese

Processed cheese, process cheese, cheese slice, prepared cheese, cheese singles or cheese food is a food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings.

Processed cheese has several technical advantages over unprocessed cheese, including extended shelf-life, resistance to separation when cooked, and uniformity of product. Its production also enjoys significant economic advantages over traditional cheesemaking processes, most often through the ability to incorporate any of a wide variety of less expensive ingredients.


15.Butter and Ghee

Both butter and ghee are basically made from the fats of whole milk.

Butter in the US is almost always made from cow's milk.

Ghee used for cooking in India is often made from buffalo milk.

Both ghee and butter are usually 80% milk fat or greater in terms of their composition, and about two-thirds of that fat is saturated fat.

Saturated fat raises the level of unhealthy LDL cholesterol in our blood, increasing the risk of heart disease.


16.Ice Cream

Laced with synthetic hormones that greatly affect the female and male hormonal system. These chemical hormones can cause female reproductive area cancers in human females.

Harmful chemicals are used to replace vanilla and eggs and as substitutes for nuts, pineapple, banana, strawberries, etc.

Sugar is the most addictive drug in the world, and fattening.

Chemical artificial sweeteners are carcinogenic and can cause cancer.


17.Pollution Effects

There are around 9.2 million dairy cows in the United states. Each dairy cow ingests around 50 pounds of feed and 33 gallons of water per day. Allowing for the best dairy production of 55 pounds of milk per day (over ten times what mother nature designed the cow to produce) that means that what remains becomes "slurry". That means around 275 pound of urine and feces per day... per cow, for a daily total of 2.53 BILLION pounds of pollution. Per year... that amounts to around 923 billion pounds of UNTREATED pollution entering our streams, rivers, lakes... and drinking water systems.


18.Contaminated Cheese

Listeriosis is one of the most virulent food-borne pathogens, with 20-30%of clinical infections resulting in death. Listeriosis causes about 2,500 illnesses and 500 deaths in the U.S. annually and is the leading cause of death among foodborne bacterial pathogens.

Listeria can cause symptoms including high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea.

It is the third leading cause of meningitis in newborns. The biggest risks to pregnant mothers are in soft cheeses such as Brie, Camembert, Feta.



19."Natural" and "Free Range"

Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient. The product and its ingredients cannot be more than minimally processed (ground, for example). Read the label explaining what is meant by the term "natural."

Since there is no legal standard for "free range" when applied to meat other than chickens, the label doesn't have any teeth. In most cases, however, it means the animal has access to the outdoors.


20."Irradiation" and "Cold Pasteurization"

… The American Medical Association and the World Health Organization have declared that irradiated foods are safe to eat [but introduction has been] impeded, however, by a reluctance among consumers to eat things that have been exposed to radiation. … The Beef Industry Food Safety Council—whose members include the meatpacking and fast food giants—has asked the USDA to change its rules [on having a special radiation label] and make the labeling of irradiated meat completely voluntary. The meatpacking industry is also working hard to get rid of the word 'irradiation,' much preferring the phrase 'cold pasteurization.'


21.Cooking Beef

As always, NEVER use non-stick pans or oven sheets or microwaves to cook or reheat (see my Cooking Techniques and Equipment show).

Raw and undercooked meat may contain harmful bacteria. To be sure all bacteria are destroyed, cook meat loaf, meatballs, and hamburgers to a safe minimum internal temperature of 160 °F. Use a food thermometer to check that they have reached a safe internal temperature.


22.Best Practises

Organic. In certified organic beef production, the use of growth-promoting hormones and antibiotics is not allowed; nor is feed made from animal byproducts, including meat, blood and bone meal from chickens, pigs and ruminants.

Grass-fed. These animals are raised on their natural diet of grass from birth to market, and are not routinely given antibiotics and hormones.

Read Labels. Check for “Naturally Raised,” “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts.” But these kinds of labels rely primarily on the integrity of the producers, rather than independent certifying agencies.

Ask your local producers how they raise their beef, and go visit to find suppliers you can trust. You can find producers near you at farmers markets and on the internet.


23.What to Avoid

Ground meat, frozen food products and fast food products that are patties, loafs, or deep-fried or BBQ

Avoid injected beef. The large print boasts “Extra Tender and Moist” or “Marinated for Flavor.” But the fine print of the label reveals injections of up to 30 percent of a mysterious water-and-chemical concoction.

Packaging. Look for thin, flexible plastic wrap that clings to the meat. Modified atmospheric packaging requires meat to be wrapped in thick, gas-impervious plastic with enough head room to trap the gases that keep the meat looking fresh for an unnaturally long time.


24.Health risks from beef and dairy products have never been higher, unfortunately.

These products have become increasingly contaminated and degraded.

At the same time, through fast food chains, the price and quality of these products have decreased in the interest of profits.

Though chain stores are required to post notices that their products cause cancer, the public ignores them.

It's best to avoid beef and dairy, unless you find a special ranch that raises cattle organically and processes products as in the old days.

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