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Red Delicious Apples Weren’t Always Horrible

Why The Red Delicious Apple Is the Worst

When you picture an apple, you probably picture a Red Delicious. Yet the same process that led to this iconic apple’s vibrant color actually led to its downfall.

It wasn’t always a misnomer. At one point, Red Delicious apples were among the most highly coveted apple varieties in the United States — and they had a flavor to match.

In 2018, however, we saw the end of the Red Delicious apple’s long reign. Gala apples, with their mottled hues and mild sweetness, took the lead, marking the first time in more than 50 years that any apple’s sales surpassed those of the Red Delicious.

It’s a no-brainer: Given the wide array of apple cultivars to choose from nowadays — and with even more varieties emerging every year — who would opt for the tough skin and mealy flesh of a Red Delicious (or what Yankee senior food editor Amy Traverso calls “a mouthful of roughage”)?

But did you know there’s an identifiable reason for the downfall of the most iconic apple in America?

Here’s how the king of apples was dethroned: slowly, steadily, and, as it turns out, intentionally.

Red Delicious Apples Weren’t Always Horrible

Continue reading "Red Delicious Apples Weren’t Always Horrible" »

Salmonella outbreak in multiple states linked to onions

The more we depend on foreign countries for our food, the more we will be poisoned...  Joke of the Day? ORGANIC CHINESE FOODS at Walmart! (Yes, true statement- but still a joke).


Authored by Mimi Nguyen Ly via The Epoch Times,

The Centers for Disease Control and Prevention (CDC) issued a food safety alert on Wednesday regarding an outbreak of Salmonella infections in multiple states it says has been linked to whole onions.

At least 652 people from 37 states have reported sick, 129 of whom have been hospitalized. No deaths have been reported, the CDC announced.

The onions—whole red, white, and yellow varieties—were all imported from Chihuahua, Mexico, and distributed across the United States by ProSource Inc., according to epidemiological and traceback data, per the CDC.

“The outbreak strain was identified in a sample of cilantro and lime from a restaurant condiment cup collected from a sick person’s home,” the CDC alert reads.

“The sick person also reported that the cup contained onions, though none were left in the cup when it was tested.”

About 75 percent of the sick people who were interviewed said that they ate or possibly ate raw onions or dishes containing raw onions before they became sick, and several ill people reported eating at the same restaurants, which the CDC said indicates “they may be part of illness clusters.”

Investigators determined that ProSource Inc. supplied onions to many of the restaurants where sick individuals had eaten, including the restaurant where the condiment cup was collected. The investigators are now working to see whether other onions or suppliers are also linked to the outbreak.

The CDC advises people who have unlabelled whole onions at home to throw them away. If the onions are known to have been imported from Chihuahua, Mexico, and distributed by ProSource Inc., people should not eat them and businesses should not sell or serve them, the agency advised.

Furthermore, people are urged to wash surfaces and containers that may have touched the onions, using hot soapy water or a dishwasher.

People who eat food contaminated with the Salmonella bacteria can develop diarrhea, fever, and stomach cramping within 6 hours to 6 days, the CDC warned. The illness usually lasts 4 to 7 days. Most people recover without treatment, but sometimes cases can be severe and warrant hospitalization. Severe illness is more likely in children younger than 5, adults 65 and older, and people with compromised immune systems.

The CDC urges people to contact a doctor if they have severe symptoms.


Polenta with Gorgonzola and Honey

And is Passover Safe!

This polenta dish will never come off the menu at Douglass Williams’s Boston restaurant, Mida—it’s just too good. The only trick is to make the polenta in advance, so that it has time to chill and set up. Then you can fry it, top it with honey and Gorgonzola, and serve it as an appetizer.

From “A Recipe for Zen,” March/April 2021

Yield: 6 servings


  • 4 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 1 cup polenta meal (medium to coarse grind)
  • 1/4 cup grated Parmesan
  • 3/4 cup crumbled Gorgonzola, divided
  • 1/2 cup honey, divided
  • Freshly ground black pepper


In a large pot, add the water, salt, and 2 tablespoons olive oil. Bring to a boil. Whisk in the polenta meal, then reduce heat to medium-low and whisk continuously for 7 minutes. Turn off the heat, add the Parmesan, and stir to fully incorporate. Pour the polenta into an oven-safe 8-by-8-inch baking dish and tap it on the counter to spread it evenly and release any bubbles. Let this sit overnight in the refrigerator, uncovered, to set and form a crust on top.

Preheat your oven to 375°. Remove the polenta from the fridge and cut into 6 equal pieces. Pour ¼ cup olive oil into a large ovenproof skillet, then set each piece of polenta into the oil. Set over medium-high heat. Let the polenta cook until it begins to brown on the bottom, then transfer the skillet to the oven for 10 minutes.

Remove the pan from the oven and sprinkle equal portions of Gorgonzola over the polenta squares. Return the pan to the oven to let it melt, about 2 minutes. Remove the pan from the oven and plate the polenta. Drizzle equal portions of the honey and remaining 1/4 cup olive oil over the polenta squares, then sprinkle with pepper.

How to Make Maple Syrup in Your Own Backyard


DIY Maple Sugaring & List of Maple Syrup Supplies

My backyard’s small sugarbush. Every year we put out 15 or so taps.


It took a few decades, but five years ago I finally got around to setting up my own maple operation. “Modest” would be a generous way of describing it. “Tiny” is more accurate. I pored over Backyard Sugarin’the go-to guide on how to build a shoestring maple-making operation. I came at this with big dreams: Maybe I can sell a few gallons, I thought. Maybe one day I’ll even build my own sugarhouse. You know, give it all up and become a full-time maple syrup maker. Oh, dreams.

The thing is, sugaring has a quick and powerful way of humbling novices. I overboiled an early batch, producing something more akin to candy than syrup. After one long day, I spilled another batch as I attempted to bottle it, and nearly half of what I’d slaved over oozed across my counter. I wanted to curl up in the corner of the kitchen and rock myself to sleep.

But there were some successes, too. I actually did make syrup that first year. I awed my family with the small crop I’d produced and felt sharp pains of agony whenever we, you know, we actually ate it. Can’t we just look at it? I thought. I mean: All. That. Work. No luck. That first year, a few short weeks after I’d made my maple syrup not a trace of it was to be found. So it went the following year. And the year after that.

Over the years my operation has evolved, with a maturing level of methods. My very first batch I tried to cook down on the stove. When that took too long, I turned to the grill and quickly went through a tank only to barely bring my pot of sap to boil. I finally settled on a crude little rig that was made with cinder blocks, disposable cooking pans, and a lot of firewood.

Continue reading "How to Make Maple Syrup in Your Own Backyard" »

Ancient Jerusalem’s Rural Food Basket

The Daily Stew? Everyday Meals in Ancient Israel

By Cynthia Shafer-Elliott


What did the ancient Israelites eat and how did they cook? Unfortunately, the Hebrew Bible doesn’t contain as much information on daily cooking and meals as one would like. The limited amount of information on food in the Hebrew Bible relates to the kosher dietary laws (Lev. 11), the sacrificial system (Lev. 1-7; Num.), or elite feasting or meals.

For example, 1 Kings 4:22-23 lists the daily provisions for King Solomon’s table: thirty cors of choice flour, sixty corsof meal, ten fat oxen, twenty pasture-fed cattle, one hundred sheep, deer, gazelles, roebucks, and fatted fowl. These are daily provisions for the king and do not reflect what the average ancient Israelite man, woman, or child ate.

Meals in Biblical and Ancient Israel

Textual resources are an important source of information on any ancient society but their original purpose was to provide accounts of monumental people and events such as military conquests and the reigns of kings. Even the Hebrew Bible was written and edited by the literate elite and not the average Israelite man or woman, and as such it infrequently reflects the daily lives of the average person. It should come as no surprise that the Hebrew Bible isn’t especially concerned with what the average Israelite cooked and ate.

We must therefore turn to other sources to understand the daily preparation and consumption of food in Iron Age Israel, especially archaeology. Archaeological evidence related to cooking includes features like ovens and grinding installations, artifacts such as cooking pots and bowls, and plant and animal remains. Another essential resource is ethnoarchaeology, which observes traditional societies and how they prepare items related to food. Ethnoarchaeology provides insights into food preparation techniques and technologies used by ancient predecessors. A final resource is non-biblical texts that mention food and food preparation, including ancient Near Eastern recipes.


One particular dish is rarely included in discussions of ancient Israelite food and cooking. At the end of the day, the average Israelite meal consisted of a stew. Meat was not consumed on a regular basis by the average Israelite, so most stews were made from legumes and vegetables. This can be seen in the use of the Hebrew word nazid, which is used to describe stews (or pottage) of vegetables and/or legumes (Gen. 25:29, 34; 2 Kgs. 4:38–40; Hag. 2:12).

Three types of lentils
Cooked broadbeans
Old Babylonian stew recipes. Yale Babylonian Collection 4644.
Philistine style cooking jugs from Tel Miqne and Tel es-Safi. From D. Ben Shlomo et al. Cooking Identities: Aegean-Style Cooking Jugs in the Southern Levant, and Cultural Interaction between the Philistines and Their Neighbors during the Iron Age, American Journal of Archaeology 112 (2008): 225-246, Figure 3.
Experimental archaeology: making a tannur and baking bread in it. Tel Halif, 2015. Photo courtesy of Seung Ho Bang.

Governor Creates Excuse to Attack Animal Agriculture

Ignorance of Facts Strikes Covid-19 News Conference

May 22, 2020

Many Americans, not just livestock producers, have been concerned about the disregard of basic Constitutional rights that have surfaced during this corona virus epidemic. Abuse of power at local, municipal and state levels has been somewhat surprising and certainly disturbing.


That is a subject for several columns. But this one is about an abuse close to home for animal agriculture, of a governor using the Covid-19 platform and a news conference about same to push a personal agenda based on misinformation and personal contacts.


Being tone deaf is one thing. Misrepresenting and misleading the public is another. Letting personal fringe opinions affect the performance of public duty is another. Frightening people unnecessarily has become so second nature to some politicians enamored with the power they have seized using the Covid-19 problem as a ruse, we’re not even sure they know they are doing it.

Colorado Governor Jared Polis illustrated all those shortcomings and more during a news conference ostensibly about the Covid-19 situation in the state (05/20/20).

Instead, right near the beginning of his part of the news conference, he attacked animal agriculture, a segment of the economy struggling to handle the corona virus situation as it is and critically important to his state’s economy.


Continue reading "Governor Creates Excuse to Attack Animal Agriculture" »

The Myths of the Bible: Vegetarianism is God's Diet

By Bob Barney

The Plain Truth

1Over the years that I have spent studying the words of God, which we find in the Bible, I have come to see many ideas that scholars believe about the Bible that just simply aren't true. The Rapture, for example is one of them. There is not a single reference in the Bible that shows people are raptured before the great tribulation, the Bible is clear that we all rise from the dead when Jesus returns, not one second before. The same mistaken dogma lead most people in believing that we either go to heaven or hell when we die. Not true. We all die; Christian and sinner alike go to the grave UNTIL Christ returns. A subject that everyone universally believes is that there was no death in the garden of Eden. They love the quote 1 Corinthians 15:21 (For since by man came death, by man came also the resurrection of the dead. KJV).

Many Christians believe that all the animals in Eden were vegetarians, and there was no death . Believe it or not,  the meaning of this Bible verse only applies to humans, not animals. Before I go to Bible verses lets examine some flaws in the idea that there was no death of animals in Eden. If rats and mice had no natural enemies, how were their populations controlled. Of misquotes, lice, ticks and fleas? I mean we see well today with man's misguided laws banning hunting in America, we have seen an explosion of the deer population, along with the ticks they carry, many of which cause untold human misery and death. Lyme disease (in 19 forms) is a killer.

You may reply, “God controlled their populations, and they did not bare offspring, more than  two per couple.” Sounds like a Communist Chinese population control scheme destined to fail, but the Bible clearly states that God said to all animals, “Be fruitful and multiply,” and to reproduce “after their own kind,” which gives us a logistical problem. Oops. We understand the words “fruitful” and “multiply.” It means two made Four that made 8 that made 240 and so on! With no death, we have a bunch of rats eating the corn! If there were one of every species of animal in Eden, there would be at least 12-15 million pairs of animals. If each healthy, adult pair had an average of just one offspring per year, there would be at least several billion offspring after just 12 years! And in 50 years, there would be over 30 trillion! And in 1000 years.......... You get the idea. So, did Adam have to fail, in order to bring reproduction to a halt in just a few years? I think not. Even if we factor in war, death, disease, abortion, and accidents, we humans have been able to produce some 6 billion people in less than 6,000 years.

The physiology of humans and animals have not changed since creation. If wolves were to eat Straw, as some believe ( and yes there is a quote that the lion will eat straw) why did God give them teeth to rip into flesh. Also, why are some animals (including humans) have both carnivouous teeth and herbivore molars – thus making them omnivores? Did God plan for Adam to sin, and thus just played a game with the first couple, knowing they had to sin? I think not. The teeth do not lie. The digestion systems of meat eating lions, and grass eating cows are plain. God intended these animals to live a life to match their teeth, their guts and their instincts.

On a side note, one the most people do not realize, Adam and Eve's time in the garden was very short.  We know this because God also commanded that they be "fruitful, and multiply."   I have read some 'scholars' make the claim that Adam and Eve could have been in the garden for years before the fall.  That cannot be true.  God made Eve into a baby factory.  She was probably the most fertile of all women, because she was made perfect, in order to bare children.   Realizing this, we see that the time in the garden could not have been more than 9 months, as she bore her first child after being thrown out of garden!  Some early apocryphal books claim the time spent in the garden was merely a week!  That makes sense to me.  So they may not have consumed meat in that time, although they were permitted to.  

This leads us to the possibly that the death that Adam brought to the world was HUMAN DEATH, not animal death, and that is exactly what Paul meant. This is not new. Catholic Saint Thomas Aquinas disagreed with those who hold that in Paradise animals were all tame and herbivorous and he notes that only human nature changed as a result of human sin and not the nature of animals. Thus there were carnivorous animals on the earth and brought into the Garden of Eden to see what Adam would name them. He writes:

“In the opinion of some, those animals which now are fierce and kill others, would, in that state, have been tame, not only in regard to man, but also in regard to other animals. But this is quite unreasonable. For the nature of animals was not changed by man's sin, as if those whose nature now it is to devour the flesh of others, would then have lived on herbs, as the lion and falcon.b Nor does Bede's gloss on Genesis 1:30, say that trees and herbs were given as food to all animals and birds, but to some. Thus there would have been a natural antipathy between some animals [Summa Theologiae I:96:1 ad 2]. 

Aquinas held that it was not all death that entered the world through man's sin, but human death. In his view, animals could and did kill and eat each other before the Fall. I believe he was right. Note that he spoke in terms of human death and resurrection--of death and resurrection coming to those who are "in Adam" and "in Christ" ("For as in Adam all die, so also in Christ shall all be made alive"). The Christian faith does not envision animals fitting those descriptions.

The Apostle Paul also seems to be speaking of human death entering the world.

The same is true of the parallel passage in Romans: “Therefore as sin came into the world through one man and death through sin, and so death spread to all men because all men sinned” [Rom. 5:12].


The Millennium Will Be a Return to Eden:


Continue reading "The Myths of the Bible: Vegetarianism is God's Diet" »

From giant GM salmon to beef: What animals looked like BEFORE we began breeding them for food

Records suggest that humans began raising animals about 10,000 years ago - and they looked very different from the animals we eat today.

Intensive breeding has left cows, sheep, chickens and other domesticated animals transformed into 'superbreeds' buffed up to produce more meat, and grow far more quickly.  

In the 19th century, evolutionary biologist Charles Darwin noted that breeding led to 'striking differences between farm animals and plants and their wild counterparts'.

Although this observation helped layout the foundation for Darwin's theory of evolution, it was also theorized about the future of the meat we would put on our plates.

Records suggest that early humans went from gathering their food to hunting it about 2 million years ago and began raising animals about 10,000 years ago. But after years of breeding, cows, sheep, chickens and other domesticated animals have transformed into creatures far different from what our ancestors ate

Continue reading "From giant GM salmon to beef: What animals looked like BEFORE we began breeding them for food" »

The REAL reason America's 'Frankenchickens' have to be washed with chlorine

The disturbing prospect of chlorine-washed chickens from the US going on sale in British shops in a post-Brexit trade deal last year sparked an explosive row at the heart of Government.

But beyond the politics lies the story of why American poultry needs such drastic chemical treatment – and of the horrendous conditions at the farms where they are bred and reared.

Now whistleblower farmers have revealed the full horror of the suffering to The Mail on Sunday, including how:

  • Tens of thousands of super-sized 'Frankenstein' birds are crammed in vast warehouses.
  • The chickens, which weigh up to 9lb, often buckle under their weight and must live without natural sunlight.
  • Chickens frequently die before they reach maturity and many are left covered in their own faeces, turning warehouses into vile breeding grounds for disease.

Unlike in the UK and Europe, there are no minimum space requirements for breeding chickens in the US. America also does not have any rules governing lighting levels in the sheds and, crucially, its farms have no maximum allowed level of ammonia, which indicates how much urine and faecal matter is present. This means there is no limit on how much can fester inside the sheds.

There is no legal requirement to wash US chickens in chlorine or other disinfectants, but 97 per cent of its birds are cleaned in this way after slaughter.

Packed in: Chickens at the North Carolina farm run by Craig Watts. He says their flesh would rot due to the conditions

Read more: 

Want local meat? Tell Congress to pass the PRIME Act

NOTE:  Please help small farmers and rancher survive!  This LAW NEEDS TO BE PASSED!

Want local meat? Tell Congress to pass the PRIME Act want-local-meat-tell-congress- to-pass-the-prime-act/


image from www.lopezclt.orgAs consumer desire for local, grass-fed meat grows, it’s increasingly difficult for farmers to meet the demand due to a shortage of government-inspected slaughterhouses. 

Current federal law bans the sale of meat to consumers unless it has been processed in a USDA-inspected facility or under a state inspection program with the exact same standards as the USDA facilities.  These regulations are designed for the large, industrial-scale processors, and they are too expensive and difficult to meet for most small-scale processors who work with local farmers.

With few slaughterhouses available to small farmers, many have to haul their animals for several hours, resulting in increased expenses, higher prices for consumers, and unnecessary stress on the transported animals.

“Custom” slaughterhouses, for which states can set their own inspection standards, do exist, and many farmers already have much closer access to one of these facilities. But current federal law provides that these facilities may only process meat for the person or persons who owned the animal when the slaughter took place. This means the customer(s) must buy the whole animal while it is still alive – buying a large amount of meat all at one time, without even knowing how much meat they’ll end up with or what their price per pound will be.  This is not feasible for most farmers or consumers!

H.R. 2859/ S.1620, known as the PRIME Act, addresses this problem by repealing the federal ban on the sale of meat from custom slaughterhouses.  The bill allows states to set their own standards for the sale of meat within the state processed at a custom slaughterhouse.

The PRIME Act is a win-win-win: we can increase farmers’ incomes, increase consumer access to locally raised meat, reduce federal regulations on small businesses, cut down on fossil fuel use, and improve animal welfare.


Continue reading "Want local meat? Tell Congress to pass the PRIME Act" »

USDA rules that 'pink slime' can officially be called ground beef

Lean Finely Textured Beef, dubbed 'pink slime', has been officially classified as 'ground beef' by the USDA. 

On December 21, 2018, the US Department of Agriculture's Food Safety and Inspection Service reclassified the the controversial pink slime as simply ground beef. 

Pink slime is a food additive made from beef trimmings exposed to ammonia gas that in 2012 was reported to be found in 70 per cent of American burgers. 

When the news of the additive first broke in 2012, McDonald's pledged to stop using it and many campaigned against the substance, which led to a $1.9billion lawsuit against ABC News for reporting about South Dakota-based Beef Products Inc's beef.  

The beef product known as pink slime or lean finely textured beef has been classified as simply ground beef by the USDA 

'After reviewing the Beef Product Inc.'s (BPI) submission of a new product and new production process, FSIS determined that the product meets the regulatory definition of ground beef under the law in 9 CFR 319.15(a) and may be labeled accordingly,' a USDA spokesperson said in a statement to The Takeout.  


Why Sourdough Bread Can Still Be Eaten By Some Gluten-Sensitive People

FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols—poorly absorbed sugars and fibers found in certain grains, fruits, and vegetables, along with some dairy products and artificial sweeteners. When these carbohydrates—like those found in wheat—are fermented by bacteria, they produce gas and attract water when they pass through the gut, causing the bowel to stretch, says Jane Varney, senior research dietitian at Monash University.

1If you have a normal gut, this stretching and expanding isn’t a problem. But those with IBS sometimes have visceral hypersensitivity, Varney says. Simply put, if you have a sensitive gut, this extra water and gas can cause you more pain than your digestively blessed friend who just ate the same whole wheat sandwich.

What makes sourdough easier to digest?

The wild yeast and bacteria in a sourdough starter break down some of the carbohydrates and proteins found in flour, says Kate Scarlata, a Boston-based dietitian and author of The Low-FODMAP Diet book. When bread is made with fast-rising yeast, the bacteria don’t have time to do any pre-digesting. 

“When you add baker’s yeast, that speeds the process of the rising of the bread, and it doesn’t give the fermenting event enough time to really happen,” Scarlata says. “It should be a 12-hour-plus process for best digestibility.”

The process also breaks down a carbohydrate found in wheat called fructan. “We know from our research that in a large proportion of people it’s the fructans in foods that they’re sensitive to as opposed to the gluten,” Varney says. When you limit foods containing gluten, you also limit exposure to fructans, which will help symptoms in those people.

What are the health benefits of sourdough?

Bacteria are often considered germs or disease agents, says Anne Madden, a researcher with the Sourdough Project at North Carolina State University’s Rob Dunn Lab. But often bacteria ward off other, harmful bacteria and help make some food more nutritious.

“Unlike standard yeast bread, sourdough has a community inside of it,” Madden says.

The process also increases the body’s ability to absorb vitamins and minerals from the bread. As the dough ferments, it produces enzymes that break down phytic acid. Phytic acid can lead to gas production in those with IBS and can inhibit the body’s ability to absorb nutrients, according to Kimbell in her new book The Sourdough School.

Basically, you poop out all the good stuff.

Last, if you’re trying to control your blood sugar, sourdough is a better option than fast-fermented breads. Research shows sourdough has higher levels of resistant starch than other breads, especially when whole grains are used. This means blood sugar levels spike less because it takes the body longer to digest the carbohydrates.

How do you know if it’s real sourdough?   Read the rest here

Whole Foods v vegans: Berkeley store gets restraining order against activists

It's time for someone to hire THE HELL'S ANGELS Motorcycle group to handle these Morons!

A Whole Foods store in Berkeley has filed a restraining order against a group of activists who have staged demonstrations at the store for several years.
A Whole Foods store in Berkeley has filed a restraining order against a group of activists who have staged demonstrations at the store for several years. Photograph: Carlo Allegri/Reuters

For a full week, a big black banner was posted from a sidewalk in Berkeley, California. “OCCUPY WHOLE FOODS”, it declared in large, white block letters.

But the protesters who created it, a group from the animal rights activist organization Direct Action Everywhere (DxE), were not actually able to do much occupying. Just days before a weeklong protest scheduled for late September, in which the activists had planned to call attention to alleged animal welfare violations by suppliers to Whole Foods’ parent company, Amazon, the Berkeley store filed a restraining order.

“We are not allowed to even step foot in the parking lot right now,” said Cassie King, a DxE organizer. “We can’t go inside the store and ask our questions.”    MORE

Americans Are Gobbling Up Fake Meat and Milk Faster Than Ever

(Bloomberg) -- Americans can’t seem to get enough imitation meat and milk these days.

Sales of substitutes to replace all types of animal products are up, and now comprise a $3.7 billion dollar market, according to data from Nielsen released Wednesday. The research was commissioned by The Good Food Institute, which represents the plant-based foods industry.

Americans Are Gobbling Up Fake Meat and Milk Faster Than Ever

For example, imitation meat made from plants increased 23 percent in the year through Aug. 11 to $684 million. Silicon Valley’s Beyond Meat leads the pack with sales up 70 percent. About an eighth of all milk bought in stores isn’t from a cow, but rather from plants. Non-dairy yogurts, cheeses and ice cream are soaring, rising 40 percent and more.

By comparison, retail food sales generally is growing at 2 percent............MORE


Looks like maybe time to use only Himalayan Salt......

image from cdn.culturesforhealth.comSea salt around the world has been contaminated by plastic pollution, adding to experts’ fears that microplastics are becoming ubiquitous in the environment and finding their way into the food chain via the salt in our diets.

Following this week’s revelations in the Guardian about levels of plastic contamination in tap water, new studies have shown that tiny particles have been found in sea salt in the UK, France and Spain, as well as China and now the US.

Researchers believe the majority of the contamination comes from microfibres and single-use plastics such as water bottles, items that comprise the majority of plastic waste. Up to 12.7m tonnes of plastic enters the world’s oceans every year, equivalent to dumping one garbage truck of plastic per minute into the world’s oceans, according to the United Nations.

Read more

The USDA “Invasive Species” Sham

Debbie Coffey
The PPJ Gazette

The U.S. Department of Agriculture (USDA) is the center of one of government’s biggest shams.

As a member of the National Invasive Species Council, the USDA has a mandate to   “not authorize, fund, or carry out actions that it believes are likely to cause or promote the introduction or spread of invasive species in the United States or elsewhere.”

Your taxpayer dollars are paying for the eradication of invasive species like stink bugs and salt cedar.
Meanwhile, more of your tax dollars are funding the vast promotion of the ultimate invasive species: genetically engineered plants and cloned animals.  This includes USDA’s National Institute of Food and Agriculture (NIFA) which was formerly CSREES, Agricultural Research Service (ARS), Agricultural Marketing Service (AMS), Economic Research Service (ERS), Food Safety and Inspection Service (FSIS) and Foreign Agricultural Service (FAS).
Invasive species are any species not native to an ecosystem, and with an intentional or unintentional release, are likely to cause, or does cause, economic or environmental harm, or harm to human health.

Consider this when you see what the USDA has allowed to be field tested in the U.S.:
  • Human genes in barley, corn, tobacco, rice, and sugarcane
  • Mouse genes in corn, along with human genes
  • Simian immunodeficiency virus (SIV) and Hepatitis B genes in corn
  • Rat genes in soybeans
  • Fruit fly genes in potatoes
  • Pig genes in corn
  • Cow genes in tobacco
  • Jellyfish genes in corn and rice

What else?

Ron Paul vs. FDA's Raw Milk Police

FDA Says: Drinking This Natural Food is a Crime

Dr. Mercola

On May 16th, Representative Ron Paul asked,
"If we are not even free anymore to decide something as basic as what we wish to eat or drink, how much freedom do we really have left?"
Paul was talking about the FDA ban on the interstate sale of raw milk for human consumption — milk that has not been pasteurized. The ban began in 1987, but the FDA didn't really begin enforcing it seriously until 2006 -- when the government began sting operations and armed raids of dairy farmers and their willing customers.

Government Data Proves Raw Milk Safe

A bottle of green-top (raw, unpasturised) milk...A bottle of green-top (raw, unpasturised) milk, showing the required health label: "this milk has not been heat-treated and may contain organisms harmful to health". (Photo credit: Wikipedia)

Raw Milk Risk Extremely Small Compared to Risk of Other Foods


WASHINGTON, DC June 22, 2011:  Data gleaned from U.S. government websites and government-sanctioned reports on foodborne illnesses show that the risk of contracting foodborne illness by consuming raw milk is much smaller than the risk of becoming ill from other foods, according to research by Dr. Ted Beals, MD, appearing in the Summer, 2011 issue of Wise Traditions, the quarterly journal of the Weston A. Price Foundation.

“At last we have access to the numbers we need to determine the risk of consuming raw milk on a per-person basis,” says Sally Fallon Morell, president of the Weston A. Price Foundation, a non-profit nutrition education foundation that provides information on the health benefits of raw, whole milk from pastured cows.


FDA against Vaccinations? When it comes to Chickens the answer is yes....

Forward from TPT:  Most in the natural foods world assume that the FDA and the Feds in general are always pro-vaccination (because, as the theory holds out, big pharma has the government under wraps through bribery), but this article blows a hole in that theory. A case where Europe vaccinates against salmonella, and the US does not!  Just an FYI from The Plain Truth....

Should You Refrigerate Your Eggs? Here’s the Final Answer

Kristina Bravo is Assistant Editor at TakePart.

image from www.takepart.comWalk into a British supermarket, and you may be surprised, even horrified, by what you’ll see: cartons of eggs sitting next to canned meats and baked beans—at room temperature. Europeans don’t refrigerate their eggs, but Americans need to. Why? In a word: salmonella.

Because of the way the nation’s factory farms produce and distribute eggs, American consumers must take additional measures to prevent contamination from salmonella—that sneaky little pathogen that causes 1.2 million illnesses in the U.S. each year.  

When it comes to minimizing salmonella infections, American producers focus on the eggshells, which could get sullied with organic matter, such as chicken feces. The USDA requires producers to rinse, dry, and mist the eggs with chlorine before sending them to market.

Europeans, on the other hand, focus on inhibiting salmonella infections in the hens themselves. In the United Kingdom, farmers began vaccinating their hens against the bacteria in 1998 so that no salmonella gets transferred from chicken to egg. How about feces on shells? Farmers depend on the eggs’ natural, thin coating to stop bacteria from seeping in. (This protective layer goes out the window when American eggs go through the rinsing process.)

England and Wales recorded 14,771 cases of a salmonella strain in 1997 before farmers started vaccinating their hens. The number dropped to 581 in 2009.

“We have pretty much eliminated salmonella as a human problem in the U.K.,” the British Egg Information Service’s director, Amanda Cryer, told The New York Times.

Read the Rest of the Story HERE

Effect of Storage Conditions on the Quality Attributes of Shell (Table) Eggs

This is a scientific study on the effects of storage of eggs and quality and nutrition.  In short, under 2 weeks, out of refridge and kept under 75 degrees in pantry is just fine. Oiled eggs, stay nutritious the longest, the icebox comes in second.  In our opinion, the best freshest eggs are those used within 1-4 days of laying-- Own your own hens, in other words. 






image from www.scielo.brIn tropical countries like Nigeria, egg preservation is a serious problem. The common practice is to store under ambient condition due to lack of refrigeration facilities and erratic power supply. Four crates of fresh table eggs were bought from the University of Agriculture, Makurdi farm and preliminary investigations of egg weights, Haugh unit, pH and yolk index were carried out before storage and found to be within standard. Thirty eggs were stored under ambient condition with and without application of oil respectively. The other group of thirty eggs was refrigerated. The initial weights were in the range of 60 – 69 g which reduced drastically. All other quality indices like the Haugh unit, the yolk index and pH declined drastically within the four weeks of the storage especially those that were stored under the ambient conditions. Those stored under refrigeration and those that were oiled and stored under ambient conditions (32 + 2 °C) maintained high quality standards in all the quality indices evaluated. The microbiological result also showed higher bacteria, yeast and mould count on those stored under ambient condition with the initial count of 5.0 × 103 at first week and 2.8 × 107 at the fourth week while the oiled and refrigerated eggs had values of 5.0 × 103 at week zero and 7.2 × 104 at week four of storage respectively. It is suggested that application of oil on eggs before storage can be practised to ensure retention of good quality eggs especially in the tropics and most developing nations of the world.


image from www.scielo.brEggs are laid by females of many different species, including birds, reptiles, amphibians and fish but the most often consumed by humans is the chicken (Table) egg (Wikipedia, 2012). Chicken eggs provide a well balanced source of nutrients for man of all ages. Chicken egg, whole and hard-boiled, contains 12.6 g/100 g protein, 10.6 g/100 g fat, 1.12 g/ 100 g carbohydrate and 647KJ (155Kcal)/100 g energy. Due to the protein content, the United States Department of Agriculture (USDA) categorised eggs as meats within the Food Guide Pyramid (Howe et al., 2004). Eggs are declared as A (Jumbo) quality must have at least 72 Haugh Units, eggs of B (Extra large) quality must have more than 60 Haugh Units and eggs with Haugh Units lower than 30 are not for consumption as a shell egg (Faris et al., 2011). Chicken eggs consist of a protective egg shell, albumen (egg white) and vitellus (egg yolk) contained within various thin membranes. Egg shells act as hermetic seals that guard against bacteria invasion (Wikipedia, 2012) and the shell membranes function to retain the fluid of the albumen and also to resist bacterial invasion (Hassan and Aylin, 2009). A young hen produces eggs with thicker shells and longer pores than older hens. The egg shell colour is caused by pigment deposition during egg formation in the oviduct and can vary according to species and breed (USDA, 2011).

image from www.scielo.brAll foods have a limited shelf life which will vary depending on the food and storage conditions. Eggs are very perishable food products. Careful preservation of edible eggs is extremely important as improperly handled eggs may contain elevated levels of Salmonella bacteria that can cause severe food poisoning, hence the USDA recommends refrigerating eggs in order to prevent the growth of Salmonella (Wikipedia, 2012). The application of coatings on eggs, on the other hand, can be justified since they maintain the functional properties of food by decreasing moisture loss and gas transport (oxygen and carbon dioxide), hence the application of coating on eggs reduces weight loss and maintains internal measurement such as albumen and yolk (Nadia et al., 2012). Though oiling of eggs is very effective in slowing down reduction in albumen and yolk quality, it does not replace the need for cool storage (Faris et al., 2011). The internal quality of eggs starts to decline as soon as laid by hens (Roxana and Usturoi, 2012). The major difference between freshly laid eggs and stored eggs are albumen pH and albumen quality (Albumen height) (Nadia et al., 2012). Albumen quality, a standard measure of egg quality, is influenced by genetic and environmental factors such as temperature, time and humidity of storage (Roxana and Usturol, 2012).


Egg handling and storage practices have a significant impact on the quality of eggs reaching consumers.  Read the rest 



How to Store Fresh Eggs

An old article - BUT USEFUL!

By the MOTHER EARTH NEWS editors 

November/December 1977

Each set of 360 eggs was then further divided into 10 separate batches of three dozen each: [1] a control group that was left sitting out at room temperature, [2] a batch that was kept under "controlled refrigeration" . . . that is, 36 eggs which were put into an airtight container and stored at a constant 35 degrees degrees Fahrenheit to 40 degrees Fahrenheit, [3] a group that was completely covered by a solution of 9 parts water and 1 part sodium silicate, also known as "waterglass", [4] a group that was submerged in a 16 parts water/2 parts lime/1 part salt solution, [5] a batch that was packed in lard, [6] a group that was merely coated with lard, [7] three dozen that were coated with vaseline, [8] 36 eggs that were packed in dry sand, [9] three dozen that were packed in wet sand, and [10] 36 eggs that were packed in dry sawdust. Except for the refrigerated batch, all the groups of eggs were stored at a room temperature which varied from 65 degrees Fahrenheit to 70 degrees Fahrenheit.

Testing Egg Freshness Once a Month

Our experiment was set up on February 4, 1977 and was designed to run for a full year of regular monthly "look, sniff, taste, and texture" tests. It very quickly became apparent, however, that some of the "preservation" methods we were trying were worse than no attempts at preservation at all. The eggs (both fertile and unfertile) buried in both the wet sand and sawdust looked bad, smelled bad, had lost their taste, and had runny textures just one month after being "preserved". Even the control groups — eggs which were just allowed to lay out at room temperature with nothing done to them — were better than that. Conclusion after only four weeks: Trying to store eggs in either wet sand or dry sawdust is counterproductive. Forget it. Anything else — even nothing at all works better.

Surprisingly enough, the control eggs — although slightly mushy and musty — were still edible a full eight weeks after our tests began. Except for one El Stinko water glassed egg (which must have had an unnoticed crack in its shell at the beginning of the experiment), however, the other seven batches still in the running were all much better. Which meant that the "preservation" methods they represented really were preserving the hen fruit to one extent or another.

Believe it or not, our controls (both fertile and unfertile) were hanging in there yet after another full four weeks had passed. If we'd had our druthers, understand, we'd have eaten something else . . . but, under survival conditions, we could have lived on the completely unprotected 90-day-old eggs if we'd have had to. Some of the other groups, on the other hand, were becoming a little disappointing. Most of them (even the refrigerated ones) had more or less runny whites, one of the refrigerated store-boughts smelled bad, all the vaseline-coated eggs were marginal, one of the fertilized eggs packed in dry sand had a bad sulphur taste, and a store-bought kept in water glass was very definitely bad.


EXCLUSIVE: Whole Foods chain faces city probe after investigators found ‘worst case of overcharges’

Rip-off on aisle four.

The city has launched a probe of Whole Foods Markets after investigators nabbed the upscale food purveyor for routinely overcharging customers on groceries during dozens of inspections dating back to at least 2010, the Daily News has learned.

The most recent spate of violations came during a sting operation the Department of Consumer Affairs conducted in the fall that specifically checked the accuracy of the weight marked on pre-packaged products.

Inspectors weighed 80 different types of items at Whole Foods’ eight locations in the city that were open at the time. They found every label was inaccurate, with many overcharging consumers, agency spokeswoman Abby Lootens told The News.

Whole Foods spokesman Michael Sinatra said the Texas-based chain "never intentionally used deceptive practices to incorrectly charge customers."

Sinatra said Whole Foods disagrees with the city's findings and is "vigorously defending" itself against the allegations. Sinatra also noted that the store always refunds any items found to have been incorrectly priced.  MORE