Whey Too Much: Greek Yogurt’s Dark Side

Greek yogurt has taken America and the world by storm. This growing industry provides a healthy, protein packed snack that tastes delicious and is low in calories. A while back I came across this article that explains a bit more about the manufacturing side of Greek style yogurt and it’s affects on US industry. This is interesting and enlightening. I’ll definitely think twice next time I dip my spoon into container of Fage. 

The following words and images are courtesy of Modern Farmer. See article in full here.

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Whey Too Much: Greek Yogurt’s Dark Side

By Justin Elliott on May 22, 2013

Greek yogurt is a booming $2 billion a year industry — and it’s producing millions of pounds of waste that industry insiders are scrambling to figure out what to do with.

Twice a day, seven days a week, a tractor trailer carrying 8,000 gallons of watery, cloudy slop rolls past the bucolic countryside, finally arriving at Neil Rejman’s dairy farm in upstate New York. The trucks are coming from the Chobani plant two hours east of Rejman’s Sunnyside Farms, and they’re hauling a distinctive byproduct of the Greek yogurt making process—acid whey.

For every three or four ounces of milk, Chobani and other companies can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years.

The scale of the problem—or opportunity, depending on who you ask—is daunting. The $2 billion Greek yogurt market has become one of the biggest success stories in food over the past few years and total yogurt production in New York nearly tripled between 2007 and 2013. New plants continue to open all over the country. The Northeast alone, led by New York, produced more than 150 million gallons of acid whey last year, according to one estimate.

And as the nation’s hunger grows for strained yogurt, which produces more byproduct than traditional varieties, the issue of its acid runoff becomes more pressing. Greek yogurt companies, food scientists, and state government officials are scrambling not just to figure out uses for whey, but how to make a profit off of it.

A cow munches on feed mixed with acid whey.A cow munches on feed mixed with acid whey. Chobani is so desperate to get rid of the whey, they pay farmers to take it off their hands.

Rejman, a blonde-haired 37-year-old, and third-generation dairy farmer with a Cornell animal science degree, started accepting the stuff a few years ago after a Chobani representative called him out of the blue.

Rejman’s workers take the shipments and try to find uses for the whey: mix it with silage to feed to the farm’s 3,300 cows; combine it with manure in a giant pit for fertilizer; and even convert some into biogas to make electricity.

‘How do you handle all the whey without screwing up the environment?’
But it’s not so easy to integrate acid whey into the workings of the farm. The silage Rejman feeds his cows, for example, can only soak up so much before becoming unmanageable slop — “like dropping water on your pizza,” he says. It’s also sort of like feeding your cows candy bars — they like it, but shouldn’t eat too much or it upsets their digestive system. It’s a problem that Rejman admits defies easy solutions. “How do you handle all the whey without screwing up the environment?”

The root of the whey problem is the very process that gives Greek yogurt its high protein content and lush mouth feel.

Unlike traditional yogurt, Greek yogurt is strained after cultures have been added to milk. In home kitchens, this can be done with a cloth. Greek yogurt companies still throw around the term “strained,” but in reality industrial operations typically remove the whey with mechanical separators that use centrifugal force.

The resulting whey is roughly as acidic as orange juice. It’s almost entirely made up of water, but scientists studying the whey say it contains five to eight percent other materials: mostly lactose, or milk sugar; some minerals; and a very small amount of proteins.

Greek yogurt companies trying to keep up with exploding consumer demand in the last few years didn’t have a good plan to deal with the ocean of whey they were producing. Now they’re racing to find solutions, all the while keeping mum about the results, if there are any: the yogurt industry is highly secretive and competitive.

There are no industry-wide statistics on where all the whey is going, but a typical option is paying to have it hauled to farms near the yogurt factories. There, it is often mixed into feed or fertilizer. Chobani, for example, says more than 70 percent of its whey ends up as a supplement for livestock feed.

***

But there is another possible consumer — babies.

“Because the Greek yogurt production grew so rapidly, no one really had the time to step back and look at the other viable options,” says Dave Barbano, a dairy scientist at Cornell.

State and industry officials reached out to Barbano last year following the first-ever Yogurt Summit, convened by New York Gov. Andrew Cuomo.

Barbano, who specializes in filtration methods for separation and recovery of protein, has his sights set on the tiny amount of protein in acid whey. He believes it might be usable as an infant formula ingredient. But first Barbano has to figure out how to extract the protein in a cost-effective way, and his research is just getting underway.

The concept is roughly modeled on the success that cheese-makers have had selling products derived from their own byproduct — sweet whey. Sweet whey is more valuable and easier to handle than acid whey, as it has a lot more protein, and is easier to dry because it isn’t as acidic as Greek yogurt whey. Cheese-makers have developed a lucrative business selling whey protein for use in body-building supplements and as a food ingredient. And Greek yogurt makers are eager to follow suit.

“There are a lot of people coming in and out of New York state looking at whether this is a good opportunity for investment,” Barbano says.

***

While Barbano focuses on proteins, researchers in Wisconsin are studying how to extract whey’s dominant ingredient: sugar.

Scientists at the Center for Dairy Research at the University of Wisconsin, Madison, have been experimenting for nearly a year on how to get edible-grade lactose out of acid whey. Such lactose is valuable as an ingredient in things like icing and as a browning agent in bread. “It’s kind of like oil refining: from crude oil you get gas and diesel and other products,” says Dean Sommer, a food technologist at the center. “This is the same concept. You figure out what’s in there and how to grab it and get value out of it.”

Sommer wouldn’t describe the filtration process to extract lactose because the industry-financed research is proprietary. But he believes some third-party companies are now considering building plants to convert acid whey into lactose.

Neil Rejman, an Upstate New York dairy farmer, stands before a lagoon of manure mixed with acid whey. This slurry will be turned in to energy by a machine called an ‘anaerobic digester.’Neil Rejman, an Upstate New York dairy farmer, stands before a lagoon of manure mixed with acid whey. This slurry has passed through a system called an ‘anaerobic digester,’ which converted some of it into electricity.
Meanwhile, back at Rejman’s farm in Scipio Center, N.Y., they’re converting the lactose into methane that can generate electricity.

When the whey arrives from Chobani, some of it is mixed with the vast quantity of manure the farm produces daily. From the manure pit, the light brown soup (basically a river of shit) flows into a 16-foot-deep underground concrete tank known as an anaerobic digester. An innocent looking expanse of cement in a big, green field dotted with dandelions, there’s a lot going on inside, where a fetid mix of manure and whey percolate.

The material is heated up and kept in the tank for about 20 days, during which time bacteria break up the organic material — the lactose, in the case of whey — and release gases, including methane. The gas is fed into generators that produce electricity to power the farm and to sell to the local utility for use elsewhere.

But the setup, which Rejman and his brother had installed five years ago, required a big capital investment that would be out of reach for small farms. It cost $4.5 million, $1 million of which the Rejmans got back through a state subsidy.

Rejman’s anaerobic digester. Rejman’s anaerobic digester. They primarily built the digester for what Rejman calls “odor control” for their neighbors, as digested manure smells much less than the raw stuff (“You ever take a shit in the toilet and leave it in there?” Rejman asks, by way of explanation.) The whey is an afterthought. In any case, just 20 of New York’s the state’s 5,200 dairy farms have an operating digester, according to Curt Gooch, a waste management engineer at Cornell.

And if any of the big yogurt companies have come up with a better whey solution, they’re being cagey about it. “We are currently exploring other options for our whey, but nothing we are ready to discuss at this time,” says Chobani spokeswoman Lindsay Kos. Dannon spokesman Michael Neuwirth says the company is looking at the nutritional possibilities of whey, but “we don’t have any plans to announce at this point.”

Home Greek yogurt makers have experimented with using whey in baking and pickling. But no one expects a bread or pickle factory to be able to absorb tens of millions of gallons of it.

Meanwhile, the tidal wave of acid whey is not slowing down. As one producer said at New York’s Yogurt Summit: “If we can figure out how to handle acid whey, we’ll become a hero.”

Photos by Justin Elliott. Photo illustration by Andy Wright.

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Why do we refrigerate our eggs?

I’ve recently started purchasing fresh farms eggs from a farm in Warwick, NY right down the road from my horses stable. They sell these eggs washed or unwashed. When she first asked me this I wondered why on earth I would want to buy dirty, unwashed eggs. After coming across this article, I no longer by washed, but simply wash before using. I’m still in process of mentally preparing myself to switch to no refrigeration. This article is very interesting and will change your perspective on eggs and American standards. Click the link below to be taken to the original article. All text and images below are courtesy of io9. 

Americans – why do you keep refrigerating your eggs?

Americans – why do you keep refrigerating your eggs?

The U.S. is one of the only countries on Earth that keeps chicken eggs in cold storage. But why?

One of the most common health risks, when it comes to eggs, is posed by Salmonella bacteria. There are really only two ways Salmonella can get at an egg: the first is to contaminate the egg externally, on the surface of its outer shell. The second is to spread from the inside. The former occurs after the egg has been laid, most commonly by coming into contact with feces containing Salmonella bacteria. The latter can occur if the egg develops in the reproductive tract of a Salmonella-infected hen.

Research has shown that Salmonella-infected eggs stored at room temperature for periods longer than three weeks tend to become overrun by bacteria in numbers far greater than those stored at colder temperatures. Given this insight, you might assume that Americans store their eggs in the fridge to extend their shelf life, or to lower the risk of bacterial contamination, and you’d be right on both counts.

But then, maybe the question should really be posed the other way around: Given the sanitary benefits of refrigeration, why don’t other countries ship, package, and store their eggs at cold temperatures, like we do in the U.S.? Well, because, unlike America, they may not actually needto. Why? Because here in America, we wash our eggs – and while it may sound counterintuitive, the cleaning process may actually make eggs more susceptible to contamination.

Americans – why do you keep refrigerating your eggs?SEXPAND

We mentioned above that eggs run the risk of getting feces on them. Whether that feces contains traces of Salmonella or not, it stands to reason that if an egg gets poop on it, you should wash it off. And, in America, that’s exactly what we do. In an elaborate automated process involving in-line conveyor belts, massive egg-scrubbing machinery, high-volume air-filtration systems and – last but not least – chlorine misters, American eggs are washed, rinsed, dried, and sanitized in an effort to remove as much dirt, poop and bacteria as possible, all while leaving the shells intact. (Read the details in the USDA’s Egg-Grading Manual.)

Or rather, almost intact. When a hen lays an egg, she coats it in a layer of liquid called the cuticle. It dries in just a few minutes, and is incredibly effective at protecting the egg from contamination, providing what European egg marketing regulations describe as “an effective barrier to bacterial ingress with an array of antimicrobial properties.” America’s egg-washing systems strip eggs of this natural protection. “Such damage,” the EU guidelines note, “may favour trans-shell contamination with bacteria and moisture loss and thereby increase the risk to consumers, particularly if subsequent drying and storage conditions are not optimal.”

Washing eggs is therefore illegal throughout much of Europe. In an interview with Forbes,Chief Executive of Britain’s Egg Industry Council Mark Williams gives another reason for the ban on industrial egg-cleaning facilities:

In Europe, the understanding is that [prohibiting the washing and cleaning of eggs] actually encourages good husbandry on farms. It’s in the farmers’ best interests then to produce the cleanest eggs possible, as no one is going to buy their eggs if they’re dirty.

Okay, fine – but then why not just refrigerate the eggs, anyway? Wouldn’t this just give unwashed eggs an extra line of defense? Perhaps, but the European Union laws again note that – like washing – refrigeration could actually wind up posing a risk to consumers. Again according to European egg marketing regulations, eggs that are stored cold and later left out at room temperatures could become covered in condensation, “facilitating the growth of bacteria on the shell and probably their ingression into the egg.” EU guidelines therefore stipulate that eggs should be transported and stored at as constant a temperature as possible – a temperature between 66.2 °F and 69.8°F in the winter and between 69.8°F and 73.4°F in the summer.

The other reason Americans tend to refrigerate their eggs: our risk of Salmonella poisoning is often significantly higher than it is overseas, because our chickens are more likely to carry it. In the UK, for instance, it is required by law that all hens be immunized against Salmonella. This protection measure, enacted in the late 1990s, has seen Salmonella cases in Britain drop from 14,771 reported cases in 1997 to just 581 cases in 2009.

There is no such law in the United States, and while more farmers are electing to immunize their hens in the wake of a massive Salmonella-related recall in 2010Salmonella infection remains a serious public health issue. Even in spite of our egg-washing and our refrigeration habits, FDA data indicates there are close to 150,000 illnesses reported every year due to eggs contaminated by Salmonella.

The Dark Side of “Healthy” Wheat

Many dietitians, nutritionists, diets, etc. suggest switching to whole grains and incorporating more whole grain in your diet. This includes whole wheat. But with all the genetic changes to wheat in the past century, the entire structure of wheat has changed. It is no longer the quality, healthy food that our grandparents knew. This profession of healthy, whole wheat is incorrect and causing serious health problems and obesity. This article is an excellent summary of the changes made to wheat and the negative effects of these changes. 

The following article by Leah Zerbe is courtesy of Rodale News

Modern wheat isn’t really wheat,

BY LEAH ZERBE

wheat-free-diet-effects-of-wheat

Weird wheat? Modern wheat could be making you hungry, fat, and sick.

Take everything you’ve heard about whole wheat and throw it out the window. It’s not a health food, it’s making you fat, and your digestive tract hates you for eating it, according to the author of the New York Times best-selling book,Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health (Rodale, 2011).

So how—and when—did this ancient grain become such a serious health threat? Author and preventive cardiologist William Davis, MD, says it’s when big agriculture stepped in decades ago to develop a higher-yielding crop. Today’s “wheat,” he says, isn’t even wheat, thanks to some of the most intense crossbreeding efforts ever seen. “The wheat products sold to you today are nothing like the wheat products of our grandmother’s age, very different from the wheat of the early 20th Century, and completely transformed from the wheat of the Bible and earlier,” he says.

Plant breeders changed wheat in dramatic ways. Once more than four feet tall, modern wheat—the type grown in 99 percent of wheat fields around the world—is now a stocky two-foot-tall plant with an unusually large seed head. Dr. Davis says accomplishing this involved crossing wheat with non-wheat grasses to introduce altogether new genes, using techniques like irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to induce mutations.

Clearfield Wheat, grown on nearly 1 million acres in the Pacific Northwest and sold by BASF Corporation—the world’s largest chemical manufacturer—was created in a geneticist’s lab by exposing wheat seeds and embryos to the mutation-inducing industrial toxin sodium azide, a substance poisonous to humans and known for exploding when mishandled, says Dr. Davis. This hybridized wheat doesn’t survive in the wild, and most farmers rely on toxic chemical fertilizers and pesticides to keep the crops alive. (It’s important to note, however, that the intensive breeding efforts that have so dramatically transformed wheat should not to be confused with genetic engineering of food, or GMOs. This type of technology has its own set of problems, though.)

So what does all of this plant science have to do with what’s ailing us? Intense crossbreeding created significant changes in the amino acids in wheat’s gluten proteins, a potential cause for the 400 percent increase in celiac disease over the past 40 years. Wheat’s gliadin protein has also undergone changes, with what appears to be a dire consequence. “Compared to its pre-1960s predecessor, modern gliadin is a potent appetite stimulant,” explains Dr. Davis. “The new gliadin proteins may also account for the explosion in inflammatory diseases we’re seeing.”

The appetite-stimulating properties of modern wheat most likely occurred as an accidental by-product of largely unregulated plant breeding methods, Dr. Davis explains. But he charges that it’s impact on inflammatory diseases may have something to do with the fact that, in the past 15 years, it’s been showing up in more and more processed foods. Wheat ingredients are now found in candy, Bloody Mary mixes, lunch meats, soy sauce, and even wine coolers.

As if making you hungrier wasn’t enough, early evidence suggests that modern wheat’s new biochemical code causes hormone disruption that is linked to diabetes and obesity. “It is not my contention that it is in everyone’s best interest to cut back on wheat; it is my belief that complete elimination is in everyone’s best health interests,” says Dr. Davis, “In my view, that’s how bad this thing called ‘wheat’ has become.”

When Dr. Davis’ patients eliminate wheat from their diet, the outcomes are often dramatic, with many losing as much as 20 pounds during the first month. He reports that patients experience relief from acid reflux, esophagitis, gas, cramps, and diarrhea stemming from irritable bowel syndrome after ditching wheat. Joint swelling and pain are often completely eliminated, he says, and patients report improvements in everything from asthma and skin conditions to Crohn’s disease and ulcerative colitis.

Rye, barley, and oats share some of the same properties of wheat because they all contain gluten-like proteins. Dr. Davis urges his patients to opt for non-wheat grains like quinoa, buckwheat, millet, and wild rice, but in smaller quantities (less than half a cup) to avoid triggering high blood sugar.

Causes of Heart Illness

This is a very interesting read finally telling the truth behind the causes heart disease and heart illness. The climate and mindset around heart illness has changed dramatically over the past few years shifting from a cholesterol based ideology to that of inflammation. Study after study has shows this to be true. This is a must read! See the article in full here. The following text and images are courtesy of Tuned Body.

Heart surgeon declares on what really causes heart illness

Dec 8, 2013

We physicians with all our experience, know how and authority often acquire a rather large selfishness that tends to make it hard to accept we are wrong. So, here it is. I openly admit to being mistaken. As a heart surgeon with 25 years experience, having done more than 5,000 open-heart surgeries, today is my day to right the wrong with medical and scientific proof.

I trained for many years with other prominent physicians labelled “opinion makers.” Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.

The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake. The latter of course we insisted would lower cholesterol and heart disease. Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.

It Is Not Working!

These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.

The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.

Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.

Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated — it is quite simply your body’s natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well, smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed the recommended mainstream diet that is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. This repeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity.

Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.

What are the biggest culprits of chronic inflammation? Quite simply, they are the overload of simple, highly processed carbohydrates (sugar, flour and all the products made from them) and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods.

Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding. you kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen infected area that became worse with each repeated injury. This is a good way to visualize the inflammatory process that could be going on in your body right now.

Regardless of where the inflammatory process occurs, externally or internally, it is the same. I have peered inside thousands upon thousands of arteries. A diseased artery looks as if someone took a brush and scrubbed repeatedly against its wall. Several times a day, every day, the foods we eat create small injuries compounding into more injuries, causing the body to respond continuously and appropriately with inflammation.

While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader arrived declaring war. Foods loaded with sugars and simple carbohydrates, or processed with omega-6 oils for long shelf life have been the mainstay of the American diet for six decades. These foods have been slowly poisoning everyone.

How does eating a simple sweet roll create a cascade of inflammation to make you sick?

Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.

When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.

What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.

While you may not be able to see it, rest assured it is there. I saw it in over 5,000 surgical patients spanning 25 years who all shared one common denominator — inflammation in their arteries.

Let’s get back to the sweet roll. That innocent looking goody not only contains sugars, it is baked in one of many omega-6 oils such as soybean. Chips and fries are soaked in soybean oil; processed foods are manufactured with omega-6 oils for longer shelf life. While omega-6′s are essential -they are part of every cell membrane controlling what goes in and out of the cell — they must be in the correct balance with omega-3′s.

If the balance shifts by consuming excessive omega-6, the cell membrane produces chemicals called cytokines that directly cause inflammation.

Today’s mainstream American diet has produced an extreme imbalance of these two fats. The ratio of imbalance ranges from 15:1 to as high as 30:1 in favor of omega-6. That’s a tremendous amount of cytokines causing inflammation. In today’s food environment, a 3:1 ratio would be optimal and healthy.

To make matters worse, the excess weight you are carrying from eating these foods creates overloaded fat cells that pour out large quantities of pro-inflammatory chemicals that add to the injury caused by having high blood sugar. The process that began with a sweet roll turns into a vicious cycle over time that creates heart disease, high blood pressure, diabetes and finally, Alzheimer’s disease, as the inflammatory process continues unabated.

There is no escaping the fact that the more we consume prepared and processed foods, the more we trip the inflammation switch little by little each day. The human body cannot process, nor was it designed to consume, foods packed with sugars and soaked in omega-6 oils.

There is but one answer to quieting inflammation, and that is returning to foods closer to their natural state. To build muscle, eat more protein. Choose carbohydrates that are very complex such as colorful fruits and vegetables. Cut down on or eliminate inflammation- causing omega-6 fats like corn and soybean oil and the processed foods that are made from them.

One tablespoon of corn oil contains 7,280 mg of omega-6; soybean contains 6,940 mg. Instead, use olive oil or butter from grass-fed beef.

Animal fats contain less than 20% omega-6 and are much less likely to cause inflammation than the supposedly healthy oils labelled polyunsaturated. Forget the “science” that has been drummed into your head for decades. The science that saturated fat alone causes heart disease is non-existent. The science that saturated fat raises blood cholesterol is also very weak. Since we now know that cholesterol is not the cause of heart disease, the concern about saturated fat is even more absurd today.

The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.

What you can do is choose whole foods your grandmother served and not those your mom turned to as grocery store aisles filled with manufactured foods. By eliminating inflammatory foods and adding essential nutrients from fresh unprocessed food, you will reverse years of damage in your arteries and throughout your body from consuming the typical American diet.
by Dr. Dwight Lundell – from: PreventDisease

It’s All About the Hormone Balance

Thank you Wellness Mama for another wonderful article! With the hectic, stressful lives we lead it is hard to find a balance. All the anxiety, lack of sleep, poor diet and lack of exercise can cause severe hormonal imbalances. This can dramatically affect our weight and can impede any efforts of losing weight. Check this article out for some interesting insights. The following text and images are courtesy of Wellness Mama. Enjoy! 

It’s All About the Hormone Balance


Its All About the Hormone Balance Its All About the Hormone Balance

It seems that the more we know, the more we don’t know. New research is constantly emerging on a variety of health topics but there is a common underlying theme.

What factor contributes to weight gain during pregnancy? Hormone balance.

What causes weight fluctuations, bloating and other health symptoms throughout the course of a month? Hormones.

What causes men to naturally put on muscle more easily or lose weight more quickly? Hormones.

What is a huge contributing factor of growth in children? Hormones.

What controls ovulation, reproduction, pregnancy, etc? Hormones

Yes, when it comes to losing weight or improving health, what do we focus on? Calories… or micronutrients… or diets.

It’s all about the hormones:

I’ve heard so many cases lately of people who have improved diet, started exercising, etc but are still not losing weight or improving health markers. After talking to many of these people, it seems that the factor they all have in common is an underlying problem with hormone balance.

I’ve written about Leptin and thyroid hormones before, and these are just a small piece in the complicated hormone system in the body. In a given day or month, a woman’s body will have fluctuations in hormones like estrogen, progesterone, cortisol, lutenizing hormone, prolactin, oxytocin, leptin, ghrelin, thyroid hormones, melatonin, serotonin and others.

Certainly, diet affects hormones to some degree, but other factors can have a tremendous impact as well, especially:

  • Sleep
  • Stress
  • Exercise
  • Exposure to toxins
  • pregnancy or nursing

Though there is no single symptom that is a definitive sign of a hormone imbalance, factors that often indicate a hormone problem include:

  • sleep troubles
  • persistent weight gain or inability to lose weight
  • being hot or cold often
  • digestive problems
  • cravings
  • low libido
  • fatigue
  • depression or anxiety
  • mood swings
  • headaches
  • hair loss

What to Do About It?

For those with hormone problems, there are some important dietary and lifestyle factors that can help nourish the body so it can recover. For these people, things like dieting, extreme exercise or stress will only make the problem worse and it is more important to carefully support the body’s hormone system.

This is best accomplished by first improving factors like sleep and stress as well as nourishing (rather than depriving) the body.

As I said before: “Statistically, many people use hormonal contraceptives to help “balance hormones” or prevent acne, etc. The problem is that this is just treating the symptoms and not addressing the root cause. The body naturally moves toward balance so if hormones are out of whack, it is not from a contraceptive deficiency, but rather that the body is not producing the natural hormones optimally.”

Get Some Sleep!

While you are sleeping, your body is extremely active removing toxins, recharging the mind, and creating hormones. Skimping on sleep, even for one night, can have a tremendous impact on hormones and even one night of missed or shortened sleep can create the hormone levels of a pre-diabetic (source).

I shared some tips in a previous post for optimizing sleep:

A daily (and nightly) routine can make a big difference in how easily you fall and stay asleep. You’ll have to experiment to find out what works best for you but here are some helpful suggestions:

  • Wake up and go to bed at the same time, even on weekends to keep your hormone cycle regular.
  • Eat a high protein/high fat snack a few hours before bed (7pm or earlier) or consume a lot at dinner.
  • Avoid caffeine after 1 pm.
  • Install F.lux  (it is free) on all computers and devices to reduce blue light and help you sleep better (it is also easier on the eyes!)
  • Drink enough water during the day and stop drinking about 2 hours before bed so you don’t have to wake up to use the bathroom.
  • Take a soothing salt bath about an hour before bed with some relaxing music or a great book.
  • Get at least 30 minutes of sunlight each day (even if you aren’t trying to get your vitamin D). The exposure to the wide-spectrum light during the day boosts serotonin levels, which will help improve melatonin levels at night
  • Avoid artificial light as much as possible after the sun goes down.
  • Pray, meditate or find a way to reduce stress.
  • Give yourself a massage before bed to release stress and help relax (Personally, I love this for home-massage)
  • Stretch before bed to relax muscles.

This post has some additional tips for getting great sleep.

Eat Some Fat:

Fats, especially saturated fats, are vital for hormone health as the body uses fats as building blocks for hormones. As this article explains:

“When these important saturated fatty acids are not readily available, certain growth factors in the cells and organs will not be properly aligned. This is because the various receptors, such as G-protein receptors, need to be coupled with lipids in order to provide localization of function.

The messages that are sent from the outside of the cell to the inner part of the cell control many functions including those activated by, for example, adrenaline in the primitive mammalian fight/flight reactions. When the adrenal gland produces adrenaline and the adrenaline (beta-adrenergic) receptor communicates with the G-protein and its signal cascade, the parts of the body are alerted to the need for action; the heart beats faster, the blood flow to the gut decreases while the blood flow to the muscles increases and the production of glucose is stimulated.

The G-proteins come in different forms; the alpha subunit is covalently linked to myristic acid and the function of this subunit is important for turning on and off the binding to an enzyme called adenylate cyclase and thus the amplification of important hormone signals.

When researchers looked at the fatty acid composition of the phospholipids in the T-cells (white blood cells), from both young and old donors, they found that a loss of saturated fatty acids in the lymphocytes was responsible for age-related declines in white blood cell function. They found that they could correct cellular deficiencies in palmitic acid and myristic acid by adding these saturated fatty acids.”

Coconut Oil is amazing for hormone health. It provides the necessary building blocks for hormone production, can assist weight loss, reduce inflammation, and even has antimicrobial and antibacterial properties.

If you really need hormone help, aim to consume 1/4 cup of added coconut oil a day. My favorite way is to blend into coffee or tea. This is the highest quality one I’ve found.

Helpful Supplements:

“In a perfect world, we would be rising and sleeping with the sun, getting Vitamin D from the sun and Magnesium from the ocean while relaxing and exercising in great balance each day in a stress-free world. Since I doubt that describes any of us currently, supplements can fill in the gaps. I’ve talked about the basic supplements that I take before, but there are some specific ones that are helpful for hormone support.

  • Maca– A tuber in the radish family that has a history of boosting hormone production and libido. Many women notice less PMS, increased fertility, and improved skin while men notice increased sperm production, libido and better sleep. Maca is also high in minerals and essential fatty acids, making it great for hormones.  It is available in powder form (least expensive option) or in capsules. Maca should be discontinued during pregnancy. The effects of Maca are somewhat cumulative, so the best results are seen after 3-5 weeks of taking Maca regularly.
  • Magnesium– Magnesium supports hundreds of reactions in the body and often contributes to better sleep (which is great for hormones!). There are several effective forms of Magnesium: In powder form with a product like Natural Calm so that you can vary your dose and work up slowly,  ionic liquid form  can be added to food and drinks and dose can be worked up slowly,or  transdermal form by using Magnesium oil applied to skin. This is often the most effective option for those with damaged digestive tract or severe deficiency. Magnesium often greatly helps both PMS symptoms and menstrual cramping.
  • Vitamin D– A pre-hormone is supportive of hormone function. Best obtained from the sun if possible, or from a D3 supplement or Fermented Cod Liver Oil (what I do in the winter). Make sure not to get too much, and optimally, get Serum Vitamin D levels checked to minitor levels.
  • Fermented Cod Liver Oil– Provides many of the necessary building blocks for hormone production including Vitamins A, D, and K. It also is a great source of Omega-3s and beneficial fats.
  • Gelatin is a great source of calcium, magnesium and phosphate. It supports hormone production and digestive health and helps sooth inflammation, especially in joints. We use Great Lakes Kosher as I was able to verify with the company that it is sourced from grass-fed, humanely raised cows, and as such is higher in nutrients.
  • Vitex/Chaste Tree Berry– Nourishes the pituitary gland and helps lengthen the luteal phase. It lowers prolactin and raises progesterone. For some women, this alone will improve symptoms.
  • Natural Progesterone Cream– PMS and menstrual troubles are often linked to specific hormone imbalances. Especially for those with short cycles or short second phase of their cycle (ovulation through start of menses), progesterone can be the issue. I’ve seen people add only natural progesterone cream and see symptoms greatly reduce. If you do use progesterone cream, do you own research, make sure you have a good brand that is soy-free and only use for the second half of your cycle (ovulation through menses).
  • Red Raspberry Leaf A well know fertility herb that is also helpful in reducing PMS and cramping. It has a high nutrient profile and is especially high in calcium and is a uterine tonic. It is available in capsule form, but makes an excellent hot or cold tea.

NOTE: Make sure to check with your doctor or health care professional before taking any new supplements, especially if you are on medications or contraceptives.

Diatomaceous Earth for your Family, Home, and Homestead

Eating dirt to detox? Interesting topic. Thoughts? The following images and text are courtesy of The Prairie Homestead and the article can be found here.

 

Diatomaceous Earth for your Family, Home, and Homestead

January 15, 2014 By 

how to use diatomaceous earth

Hello, Prairie Homestead readers! My name’s Danielle – but you can call me Dandy. I’m so honored and happy to be here with you today, but I’m afraid I have something to confess straight away: it’s a habit of mine here lately, a dirty one.

The truth is – I eat dirt. Every day.

Yep.

But don’t write me off just yet – let me explain.

I don’t eat just any dirt. It’s a special type, found in certain deposits around the world, and you might even have a bag of it in your laundry room or shed.

What dirt would that be? Why, diatomaceous earth, that’s what! If you’ve been following Jill orhave read her books, you know she’s a fan of diatomaceous earth. My family is, too.

Let me ask you – do you want an effortless way to detox your body? Do you know someone who would like to lower their blood pressure? Would you like to have natural parasite protection for your pets and livestock? Well, read on; I’d love to talk more about this precious powder, and share with you many of the ways it can be used to help improve your health, your home, and of course, your homestead.

Let’s get started!

What Exactly is Diatomaceous Earth?

I thought you’d never ask!

Diatomaceous earth technically comes from the cell walls of fossilized single-cell diatoms – essentially, it’s a fossil, ground into a very fine powder. There are two general types of diatomaceous earth: food grade and industrial grade. While industrial grade is toxic to humans and pets, food grade diatomaceous earth is non-toxic and very beneficial on multiple levels, and is the type I’ll be discussing with you here today.

Diatomaceous earth exhibits some interesting properties:

  • When viewed through a microscope, it looks like a hollow cylinder, with holes throughout the side.
  • It carries a strong negative charge. If you’ll recall your science lessons, you’ll remember that negatively charged ions are attracted to positively charged ions.
  • Therefore, when taken internally, the diatomaceous earth attracts and absorbs positively-charged pathogens into its cylinder – it absorbs the things we want to stay away from, likeviruses, pathogenic fungi and bacteria, heavy metals, prescription drug residues, pesticides, parasites, radiation, and the like – and sweeps them out of our bodies.
  • Diatomaceous earth is also very hard. On a scale of “hardness”, if diamonds were a 9, diatomaceous earth would be a 7. This helps us too – as this powder makes its way through our digestive tract, it gently “scrubs” the packed-on residue we have there and sweeps it out of our bodies. Nice, diatoms!
  • Also, because of this quality, it is very sharp. Organisms such as parasites, lurking in our intestines, are sliced up and killed, and swept away when we empty our bowels, and weare left unharmed.
  • The last quality I’ll mention is also powerful: food grade diatomaceous earth is 84% silica, and contains some 20 trace minerals. Did you know life can’t exist without silica? It is essential for the building of healthy bones and teeth, skin, hair, and nails. As our mineral resources are getting depleted, our food is containing less and less silica. Do yourself a favor and add this divine diatom to your diet.

How Do I Take Diatomaceous Earth?

(Some of the following links are affiliate links)

I’ll start with a public service announcement: YOU MUST ONLY BUY AND USE FOOD GRADE DIATOMACEOUS EARTH. Sorry to yell, but the distinction is very important. Fortunately, it is easily found both locally and online.

Where to buy food grade diatomaceous earth.

Now that I’ve made that clear, I’ll give the instructions: to take diatomaceous earth, all you have to do is mix a spoonful into some water or other liquid, and drink. Follow with another cup of water. (Diatomaceous earth can make you thirsty – make sure and drink plenty of water while using this supplement.) It’s that easy! You can also add it to smoothies – it’s totally undetected that way.

Dosage: If you are just beginning your diatomaceous earth journey, start with a teaspoon mixed in liquid, as I’ve detailed above, once a day. Slowly increase to twice a day, and then slowly increase the amount taken, up to a heaping tablespoon, and up to three times a day.

Please hear me: slowly. Diatomaceous earth is a way to detox your body, and if you start with too much, your body will get rid of toxins too quickly and leave you feeling under the weather. Yes, it really does work that well! If you start experiencing light headaches, you’ll know you took it a little fast. But don’t stop altogether, just do yourself a favor and take it slowly – no need to rush.

Pregnant and nursing mamas, you’re in the clear – diatomaceous earth can be safely taken during either stage. Just be sure to drink plenty of water. It is also fine for children to take in smaller doses. My children get their DE in their smoothies.

How does it taste? Well, if you want to know the truth, you’ll feel like you just licked a mud puddle. Ha! Not that you’ve ever done that, but it just tastes… like dirt. Sometimes it is hard for me to get down, but I am so motivated by the positive changes it’s brought to my body!

Would you like to know my favorite way to take it? I mix a spoonful with about six ounces of coconut water and add 1/2 a teaspoon of honey. Mmmm, it’s delicious! The honey is optional; it tastes great without it as well. You could also try taking it with fresh vegetable juice, whatever works for you.

What can diatomaceous earth do for your body, home, and homestead? Find out more.

What Can Diatomaceous Earth Do for Your Body?

  • Since it sweeps out foreign matter, you will begin to notice better nutrient absorption and less fatigue.
  • Studies show that DE can help your body lower cholesterol and high blood pressure. Believe it or not, some users report a 40-60 point drop in blood pressure points after only a month of use.
  • The beauty mineral: the silica in DE helps hair and nails grow faster. Since I’ve started taking it, my nails have turned from flimsy to hard as a rock. My hair, which partially fell out earlier this year due to a difficult surgery recovery, has begun filling in nicely. I have read many, many testimonies of people who have reported that it reversed their baldness. The silica also helps reduce wrinkles, age spots, and acne, and it also strengthens teeth and bones, tendons, and joints.
  • Metal detoxification: since DE sweeps heavy metals out of the body, this is helpful especially to those with heavy metal poisoning or mercury fillings, which leach mercury constantly into the body. Aluminum is also swept out, lowering the risk for Alzheimer’s disease.
  • Helps repair and maintain lung function, acts as a cough decreasing agent
  • Helps prevent kidney stones, osteoporosis,
  • Decreases vertigo, tinnitus, and insomnia
  • Regulates bowel movements, lessens gastrointestinal inflammation, cleans out the colon, treats both diarrhea and constipation. It is a great choice for families on the GAPS diet!
  • Treats head lice and fleas (make sure you don’t inhale the powder)

Diatomaceous Earth for Furry Friends

It’s true – your pets and livestock will reap the benefits as well.

  • Sprinkle a little DE on your pets’ food daily for the same benefits you receive. This is a great de-wormer!
  • Carefully sprinkle onto your pets’ and livestock’s coats – making sure none is inhaled – for protection from lice, ticks and fleas.
  • Sprinkle in the kitty litter box and pet beds for extra odor and flea protection.
  • Sprinkle in your barn, stalls, nesting areas, and coops for pest protection.
  • Decreased mastitis and increased milk production in livestock with internal use. Causes healthier coat and hooves.
  • Better and stronger eggs produced by hens who have it sprinkled in their feed.
  • For dosage instructions and more benefits, visit this page.

Diatomaceous Earth for the Home and Homestead

Homemade Diatomaceous Earth Toothpaste

You can use DE around your home in the following ways:

  • Sprinkle around windows and entrances to protect from ants, spiders, and even scorpions. (The DE scrapes their exoskeleton and dries it out, leaving them dead.)
  • Sprinkle a ring around your garden plants for protection from garden pests. (Do realize, though, that DE kills beneficial insects as well. Avoid applying onto flowers. – Does not harm worms or beneficial soil microorganisms.
  • DE will destroy ant colonies, even fire ant colonies. Sprinkle around and in the hole.
  • DE can be used to treat a bedbug infestation.
  • Sprinkle DE in your garbage bins for odor and pest protection.
  • Got a compost heap? Apply DE to keep odors and pests away.
  • Add to manure heaps to keep flies and larvae down.
  • Add to bulk grains to keep pests and moisture out.
  • You can use DE to make your own homemade toothpaste! I have a recipe coming to my blog soon.
  • You can add DE to your homemade “DE”odorant – I am also working on a recipe for this.
  • You can sprinkle DE in your toilet for a little extra scrubbing power – it won’t harm porcelain.

FYI: if the area where you applied the DE gets wet, such as in the garden, please reapply.

As you can see, there are so many uses! I hope I’ve intrigued you today about my friend, diatomaceous earth. I believe no family, home, or homestead should be without it. It’s worth a shot, don’t you think?

What can diatomaceous earth do for your body, home, and homestead? Find out more.

Where to buy food grade diatomaceous earth.

Do you use diatomaceous earth already? Let us know in the comments!

Peace, Love, and Diatoms,

Dandy

IMG_1238

Danielle is first and foremost a daughter of the Most High God. She is married to her best friend, and they have four children. She is a recovering procrastinator, a real foodie, and an unapologetic dreamer. And yes, she eats dirt daily. You can find Danielle blogging about life, love, simplicity, and her affinity for bacon at http://lovelovething.com– Don’t forget to join the discussion on Facebook too.

References:

  1. http://diatomaceousearthsource.org/
  2. http://www.earthworkshealth.com/How-Diatomaceous-Earth-Works.php
  3. http://en.wikipedia.org/wiki/Diatomaceous_earth
  4. http://www.naturalnews.com/039326_diatomaceous_earth_detox_mercury.html
  5. http://www.naturalnews.com/033367_silica_diatomaceous_earth.html

Disclaimer: These statements have not been evaluated by the Food and Drug Administration and are for educational and entertainment purposes only. These products are not intended to diagnose, treat, cure or prevent any disease.

8 Foods Experts Won’t Eat

The following article is courtesy of Eat Local Grown. See article here. While we know these foods aren’t the best for us, some of the reasons may surprise you. Eat right and stay healthy! 

8 FOODS EVEN THE EXPERTS WON’T EAT

Author

We asked them a simple question: “What foods do you avoid? Experts from different areas of specialty explain why they won’t eat these eight foods. Food scientists are shedding light on items loaded with toxins and chemicals. The experts offer some simple swaps for a cleaner diet and supersized health.

Food scientists are shedding light on items loaded with toxins and chemicals–and simple swaps for a cleaner diet and supersized health. Experts from different areas of specialty explain why they won’t eat these eight foods.

Clean eating means choosing fruits, vegetables, and meats that are raised, grown, and sold with minimal processing. Often they’re organic, and rarely (if ever) should they contain additives. But in some cases, the methods of today’s food producers are neither clean nor sustainable. The result is damage to our health, the environment, or both. So we decided to take a fresh look at food through the eyes of the people who spend their lives uncovering what’s safe–or not–to eat. ” Their answers don’t necessarily make up a “banned foods” list. But reaching for the suggested alternatives might bring you better health–and peace of mind.

1. The Endocrinologist Won’t Eat: Canned Tomatoes

Fredrick Vom Saal, is an endocrinologist at the University of Missouri who studies bisphenol-A.

The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. “You can get 50 mcg of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young,” says vom Saal. “I won’t go near canned tomatoes.”

The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi. Exposure to BPA Causes Permanent Damage In OffSpring

2. The Farmer Won’t Eat: Corn-Fed Beef

Joel Salatin is co-owner of Polyface Farms and author of half a dozen books on sustainable farming.The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. But more money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. “We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Salatin.

The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers markets, and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher.

3. The Toxicologist Won’t Eat: Microwave Popcorn

Olga Naidenko, is a senior scientist for the Environmental Working Group.

The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize–and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

The solution: Pop organic kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix. Make it organic and use coconut oil. If You’re Still Eating Microwave Popcorn, You’re Not Fully Grasping The Health Consequences

4. The Farm Director Won’t Eat: Nonorganic Potatoes

Jeffrey Moyer is the chair of the National Organic Standards Board.

The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes–the nation’s most popular vegetable–they’re treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they’re dug up, the potatoes are treated yet again to prevent them from sprouting. “Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won’t,” says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher of Prevention). “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”

The solution: Buy organic potatoes. Washing isn’t good enough if you’re trying to remove chemicals that have been absorbed into the flesh. Budget tip: Organic potatoes are only $1 to $2 a pound, slightly more expensive than conventional spuds.

5. The Fisheries Expert Won’t Eat: Farmed Salmon

Dr. David Carpenter, director of the Institute for Health and the Environment at the University at Albany, published a major study in the journal Science on contamination in fish.

The problem: Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. “You could eat one of these salmon dinners every 5 months without increasing your risk of cancer,” says Carpenter, whose 2004 fish contamination study got broad media attention. “It’s that bad.” Preliminary science has also linked DDT to diabetes and obesity, but some nutritionists believe the benefits of omega-3s outweigh the risks. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.

The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it’s farmed. There are no commercial fisheries left for wild Atlantic salmon. Farmed Fish vs. Wild Fish: How Healthy
Is The Fish At Your Favorite Grocery?

6. The Cancer Researcher Won’t Drink: Milk Produced With Artificial Hormones

Rick North is project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society.

The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers. “When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract,” says North. “There’s not 100 percent proof that this is increasing cancer in humans,” admits North. “However, it’s banned in most industrialized countries.”

The solution: Buy raw milk or check labels for rBGH-free, rBST-free, produced without artificial hormones, or organic milk. These phrases indicate rBGH-free products. Why Do Humans Still Drink Milk?

7. The Biotech Specialist Who Won’t Eat Conventional Soy: GMO Unfermented Soy

Michael Harris is biotech specialist who has directed several projects within the biotech sector including those forgenetically engineered food. He has been a consultant, manager and director for companies such as Xenon Pharmaceuticals and Genon Corporation.

The problem: Genetically engineered food is a cause of great concern due to the manipulation of DNA and genetic code including transfers from one species to another. Fermented Soy Is The Only Soy Food Fit for Human Consumption and since almost 90% of soy in the world is genetically modified, if you are not ensuring sources are organic, long-term health problems are inevitable, especially since soy has been found to affect hormonal balance and even cause cancer.

The solution: Check labels to ensure soy is Non-GMO or organic and never consume unfermented sources. If possible contact the company to find out exactly where the Non-GMO soy was obtained.

8. The Organic-Foods Expert Won’t Eat: Conventional Apples

Mark Kastel, a former executive for agribusiness, is codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods.

The problem: If fall fruits held a “most doused in pesticides contest,” apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don’t develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it’s just common sense to minimize exposure by avoiding the most doused produce, like apples. “Farm workers have higher rates of many cancers,” he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson’s disease.

The solution:Buy organic apples or apples from a farmer that you trust!