The 5 Best, and 5 Worst, Sweeteners to Have in Your Kitchen

Stevia

If you’re confused about all the risks of different sweeteners, join the club.  I just read this article by Rodale News regarding the best and worst sweeteners.  It is concise, informative and easy to understand.  I highly recommend you take a look.

best sweeteners | The 5 Best, and 5 Worst, Sweeteners to Have in Your Kitchen | Rodale News.

Is Organic Food Healthier? The Answer Is Yes | Rodale News

I would love to believe that I can go to the grocery store and buy food that is safe for me and my family.  Sadly, that is not true.  Most of what is in grocery stores is toxic for your body.  How is that possible?  Money, politics and big business.  The good news is that the marketplace responds to consumers, so you do have some power.  There is more and more evidence that food grown with pesticides is hurting us.  It is linked to ADHD, birth defects and cancers.  Here is a thoughtful article on organic food.

Is Organic Food Healthier? The Answer Is Yes | Rodale News.

Diacetyl chemical in artificial butter popcorn linked to Alzheimer’s plaque build-up – HealthPop – CBS News

Do you enjoy a little microwave popcorn at home or the movies?  The “butter” that is used on the popcorn has an ingredient that is linked to Alzheimer’s.  For more information follow this link.

Diacetyl chemical in artificial butter popcorn linked to Alzheimer’s plaque build-up – HealthPop – CBS News.

For microwave popcorn that is free of chemicals do the following;

  1. Place a 1/4 cup of popcorn (preferably organic) in a lunch size brown paper bag.
  2. Add 2 to 3 teaspoons of olive oil or safflower oil.
  3. Cook on high in the microwave for 3 to 4 minutes.
  4. Remove and add salt, herbs, Parmesan cheese or whatever you like.

Organic Food Purists Worry About Big Companies’ Influence – NYTimes.com

What’s in a name? That which we call a rose

By any other name would smell as sweet.

That might be true of Shakespeare’s Romeo but the same can not be said of organic.  Not all organic foods are created equal.

Over the last decade, since federal organic standards have come to the fore, giant agri-food corporations like these and others — Coca-Cola, Cargill, ConAgra, General Mills, Kraft and M&M Mars among them — have gobbled up most of the nation’s organic food industry. Pure, locally produced ingredients from small family farms? Not so much anymore.

To read the full article, follow the link below.

Organic Food Purists Worry About Big Companies’ Influence – NYTimes.com.

4 Compelling Reasons to Splurge on Local, Organic, Free Range Protein

1. Eat Less and Help the Planet

Because local, organic, free range protein is so expensive you may be forced to buy less.

FreeDigitalPhotos.net

But this is a good thing and not only for your health.  In his book Food Matters, Mark Bittman discusses how he became a “less meatatarian.”  Bittman had received a report from the United Nations Food and Agriculture Organization that stated that “global livestock production is responsible for about one-fifth or all greenhouse gases – more than transportation.”  Bittman argues that our over-consumption of meat also uses land, energy and food that will be unsustainable in the future.  The use of land for raising animals as well as the food that is grown to feed them could be used instead to grow healthy produce and eliminate hunger world-wide.  It’s definitely food for thought.

2. Organic, Free Range is Healthier than Mass Produced

Something happens biologically to animals that are confined and fed commercial diets.  That is all animals that are not local and free range.  Dr. Alejandro Junger in his book Clean explains about cows this way; “Cows have plenty of these (omega-3) fats in their bodies when they live naturally, roaming free and eating grass.  But when cows are confined to small spaces and fed corn, they become inflamed, generating excess amounts of omega-6 fats.” The body needs a balance of Omega-3 and Omega-6 fatty acids.  When we eat protein with excess omega-6 in creates an imbalance in our own bodies which can lead to inflamation, arthritis and cancer.

3. You Eat What the Cows Eat

Yesterday’s Washington Post wonders if the use of prophylactic antibiotics in the feed of commercially raised food animals is giving rise to “superbugs” that are resistant to antibiotics.

It’s a situation worth pondering when you next reach for meat or poultry at the grocery store. Food animals consume about 80 percent of anti­biotics sold in the United States, of which two-thirds are similar or identical to drugs used in human medicine. Most of them go to make healthy animals grow faster and stay well, often in difficult and crowded conditions. Giving antibiotics to sick animals is proper, but questions continue to be raised about the wisdom of distributing antibiotics in their feed and water supplies to whole flocks and herds for growth-enhancing and prophylactic purposes.

They end by saying; “The evidence is overwhelming that bacteria are evolving in ways that make many antibiotic drugs less useful. Overuse of antibiotics in agriculture is not the only reason, but it is a significant part of the equation. A more concerted effort is needed by industry, regulators and science to reverse this trend, before we confront a new generation of superbugs.”  You can read the whole article here.

4. Support Your Local Economy

Consumers have a big say in what makes it to the marketplace. The more we demand antibiotic, hormone and GMO free food, the more available it will become.  And more affordable.  But buying local, humanely raised beef and chicken also supports your local farms.  They can hire more people, pay taxes into the community and everybody wins.