Dietitians Are Now Being Trained by Coca-cola Inc. That Sugar, Fluoride, Artificial Colors are SAFE for Children!

Dietitians now can get continuing education credits toward their professional registration requirements by taking courses sponsored by Coca-cola, Inc. that teach that sugar, fluoride and artificial flavors, colors and other additives are safe. Those that believe otherwise are branded as hysterical. This is not The Onion, folks, this is the real thing.

This is a classic method of propagandists: marginalize the opposition and label them  whackos or conspiracy theorists. These tactics are also used on those who teach that fluoride is a neurotoxin, that vaccinations can trigger autism or raw milk is healthier than pasteurized milk with additives and growth hormones. It reminds me when last year the American Psychiatrists Association entered into the long list of mental disorders  those overly concerned with what they eat.

It’s Time: Reduce Your Sugar Intake Now

Make this holiday season a time to learn about and cut way back on sugars. Although a challenge this time of year, wouldn’t it be cool to say on New Year’s Day, “I lost 3 pounds during the holidays”.

Everyone knows that too much sugar is bad but most do not know much about sugar, how much is enough and just how bad it is.

According to the USDA Americans consume, on average, 175 pounds of sugar each year per person—that is 42 teaspoons of sugar a day.  This means some people can be eating 60 or 70 teaspoons a day. This count includes sugar added to foods (HFCS—high fructose corn syrup, is in nearly everything processed—breads, syrups, jams, juices, sodas, sugary drinks, ketchup, etc.) It is also important to understand carbohydrates, such as grains, breads, cereals, and pasta, convert to sugars when digested.

Sugars: Natural and Artificial Sweeteners

New Issue of the Living Food Bulletin

Wednesday, Bulletin #2 will come off the printing press–just in time for me to take them to The Weston A Price Conference this weekend. It is an International Food and Health conference and exhibition. This is something Annie and I put out and boy, we are having a blast with it. The theme of Bulletin #1 was Fermenting Vegetables (Sauerkraut and such) I am giving you a FREE sample of each. I will remind you that this is a local bulletin and a national sampler, of course, the content is good anywhere . . . including the recipes. Here is the opening introduction on the front page:

Sugars: Natural and Artificial Sweeteners (Page 1 of 12)

There is hope for prevention and recovery of many illnesses and autoimmune, digestive and neurological disorders largely through eating nutrient-dense foods. Over consumption of sugars is one of the major problems.

Stevia, the natural zero-calorie sweetener

Everyone knows that too much sugar is bad but most do not know much about sugar, how much is enough and just how bad it is. The fact is sugars are in almost all processed foods and drinks (and fruit, of course), so people get far more sugar than they realize. The average person consumes 150 pounds of sugar a year and, for some, much more. Something is wrong.

Sweeteners along with too many grains, cereals, breads and pasta (carbohydrates, which convert to sugar) cause sugar levels to skyrocket and do its damage. Sugar is sugar, so even natural sugars must be controlled. Children are especially at risk for sugar overdose and addiction, setting them up for early obesity, disorders and disease. A little bit of sugar can trigger a child into bad behavior and hyperactive states, especially those with autism and ADHD.

This issue gives you practical information on the vast field of sugars, including six steps to help you reduce. What are natural sweeteners? How much is enough? How can I easily replace and control sugars? Are artificial sweeteners and high-fructose corn syrup dangerous? What are the costs of the sugar blues? What physical and mental symptoms are caused by frequent and heavy sugar intake?  These questions will be answered here and further online references are given.

Why not start your journey to better health and healing with the sugar problem? You will be surprised when you cut out sugar how good the real food tastes and how sugary sweets become unappealing.

It is important to buy local natural sugars such as honey and maple syrup (sorghum and molasses, if available) because you are supporting the local producers and economy. As mentioned here, natural Stevia is the zero-calorie sweetener of choice and does not affect blood sugar.

When you find your local food producers and farmers in sustainable agriculture that naturally produce fruits, vegetables, meats, eggs, and dairy, you will find nutrient-dense foods—your key to improved health.

See Living Food in the iShop and pick up the free sample. Of course, you will be supporting the new venture and its internet companion, the Journal– by getting the full issue for ten bucks. SHARE this with our new Buttons below. Next issue is on Raw Milk and Dairy Products!–Augie

This is a note to our local area (Canton Ohio area) readers of the paper bulletin: Find real natural food using this Bulletin through our supporting advertisers. When you visit their farm or store, you can get the other Living Food bulletins. Ask them about other natural food sources in your area.

Fat Boy Dies of Yeast and Fungal Infection–Link Discovered (Humor)

A boy dies of yeast and fungal infections brought on by over consumption of breads, pastas, cereals and grains in combination with sugars from soft drinks and sugar-rich foods. The conditions affect tens of millions of American’s and of course contributes greatly to the obesity and diabetes epidemics.

Although a strong link to these conditions has been discovered over a decade ago by a research laboratory of scientists, USDA refuses to revise their food pyramid marketing scheme. Both humorous stories have unknown authors. Please do pass this dish around– perhaps I can make a little dough or some real bread.–Augie

Sad Loss

Please join  me in remembering a great icon of the entertainment community. The Pillsbury Doughboy died yesterday of a yeast  infection and trauma complications from repeated pokes in the belly. He was 71.

Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth , Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies,  and Captain Crunch . The grave site was piled high with flours.

Aunt Jemima delivered the eulogy and  lovingly described Doughboy as a man who never knew how much  he was kneaded. Born and bread in Minnesota. Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie,  wasting much of his dough on half-baked schemes. Despite being a little flaky at times, he still was a crusty old man and was considered a positive roll model for millions.  Doughboy is survived by his wife Play Dough, three children John Dough , Jane Dough and Dosey Dough, plus they had one bun in the oven. He is also survived by his elderly father, Pop Tart.

The funeral was held at 3:50 for about 20 minutes.

If this made  you smile for even a brief second, please rise to the occasion and take time to pass it on and share that smile with someone else that may be having a crumby day and kneads a lift.  (Feed it to your tweeters)

New Element Discovered

Lawrence Livermore Laboratories has discovered the heaviest element yet known to science. The new element, Governmentium (Gv), has one neutron, 25 assistant neutrons, 88 deputy neutrons, and 198 assistant deputy neutrons, giving it an atomic mass of 312. 

These 312 particles are held together by forces called morons, which are surrounded by vast quantities of lepton-like particles called peons. Since Governmentium has no electrons, it is inert; however, it can be detected, because it impedes every reaction with which it comes into contact. A tiny amount of Governmentium can cause a reaction that would normally take less than a second, to take from 4 days to 4 years to complete.

Governmentium has a normal half-life of 2 – 6 years. It does not decay, but instead undergoes a reorganization in which a portion of the assistant neutrons and deputy neutrons exchange places.

In fact, Governmentium’s mass will actually increase over time, since each reorganization will cause more morons to become neutrons, forming isodopes. This characteristic of moron promotion leads some scientists to believe that Governmentium is formed whenever morons reach a critical concentration. This hypothetical quantity is referred to as critical morass.

When catalyzed with silver and gold, Governmentium becomes Administratium, an element that radiates just as much energy as Governmentium since it has half as many peons but twice as many morons.

END News Release

Now, before you pass this piece of pi around to your friend’s tables and throw it in your Face(books), please take a one minute survey and get a sample copy of Living Food, subscribe to my Journal and join up the ARMi. You can browse the iShop and get the real scoop of the poop. oh, and start the chain reaction by sharing the link http://wp.me/phmll-1iV  –Augie

PLEASE TAKE OUR ONE-MINUTE SURVEY and get a free subscription to our Journal and a sample of Living Food.–Augie

The iShop is NOW OPEN! Browse around! NEWLY published book called 30 Days to Wellness is coming this week!

What funny food or farm stories or jokes do you have? The best two get a new free 12-page PDF of Living Food on Sugars and Artificial Sweeteners. (Judges: Annie and I)

International Nutrition Conference to Explore The Politics of Food

Before tonight’s announcement, I am asking my readers and subscribers to use my new form to tell me something about yourself. This new short form will also give you an opportunity to subscribe if you have not already done so.  I will prompt you again at the end.–Augie

Are you going to the Conference? If so, I would like to meet you there.

International Nutrition Conference to Explore The Politics of Food

October 12, 2010-WASHINGTON, D.C.— The intense debate generated by proposed food safety legislation, ongoing government opposition to raw milk, and raids by agents with guns drawn on private food clubs in California and Ohio, has vaulted the subject of food politics into the eye of consumers and policy makers.  Should small farms be regulated? Are the USDA dietary guidelines improving health or causing disease? Do citizens have a right to the foods of their choice?

Food activists, raw milk advocates, nutritionists, farmers and consumers will explore these issues at Wise Traditions 2010, the 11th annual international conference of the Weston A. Price Foundation, November 12-15 in King of Prussia, Pennsylvania. With over 136 licensed raw dairy farms and forty applications pending, Pennsylvania leads the nation in preserving traditional dairy farming methods and providing access to raw milk for consumers.

The Weston A. Price Foundation, a nonprofit nutrition education foundation, will host more than twelve hundred participants for the four-day event of presentations, seminars, food preparation demonstrations and farm tours, in addition to showcasing delicious traditional foods.  Attendees will include health and nutrition professionals, farmers, activists and wellness-oriented citizens from around the world. The event is open to the public and Continuing Education Credits are available for some health professionals.

Several experts will address the subject of raw milk, including Tim Wightman, dairy and soil expert, Ted Beals, MD, physician and dairy safety consultant, and Mark McAfee, owner of the largest raw dairy in California.

At the general session on Saturday, November 13, Geoffrey Smith will discuss the politics of genetically modified organisms, Judith McGeary will explore the pitfalls in proposed food safety legislation, and Sally Fallon Morell will present insights into the negative effects of the USDA dietary guidelines on foods served at school lunch programs and in institutions like prisons and hospitals.

Other topics on the menu include dental health, heart disease, soil and livestock fertility, cancer alternatives and native diets. The exhibit hall, featuring over one hundred vendors of whole foods, supplements, body care products and crafts, will be open on Saturday and Sunday

The conference will feature several full day seminars on Friday, November 12: Traditional Diets by Sally Fallon Morell; Holistic Cancer Therapy with Dr. Nicholas Gonzalez, MD;  Gut and Psychology Syndrome by autism specialist, Natasha Campbell McBride; Soil Health and Fertility with Will Winter, DVM, and Jerry Brunetti, soil health expert; and Milk Quality, Testing, and Continuing Education for Dairy Farmers with Mark McAfee, Dr. Ted Beals, and Tim Wightman, author of the Raw Milk Production Handbook.

Other partial day tracks will cover the topics of cooking, wellness, hormones, environmental hazards,  fitness and weight loss.

The conference will feature delicious traditional meals, with much of the food donated by sustainable small farmers from around the country.

For further  information about WAPF, visit www.westonaprice.org. For the conference schedule or to register for the conference visit the conference page at www.westonaprice.org/conferences/2010-conference.html or phone (304) 724-3006.

MEDIA CONTACT:  Kimberly Hartke phone 703-860-2711, cell 703-675-5557 press@westonaprice.org

I am asking my readers and subscribers to use my new form to tell me something about yourself. This new short form will also give you an opportunity to subscribe if you have not already done so.  –Augie

Chocolate Strawberries!

Strawberries are just starting to turn red here in Ohio. I am reposting this from last year– as it got many hits.

(June 16, 20009) Kimmi Harris, the Nourishing Gourmet, was right 0n time with the recipe for chocolate strawberries, right before I went out to pick two quarts out of my own patch. Here’s Kimme:

Ripe, sweet, in season strawberries are dipped into darkest dark chocolate. Left in lonely solitude, the chocolate hardens into a shell around the strawberry. A bite takes you through the bitter chocolate to the sweet strawberry for a heavenly match.

Lest you think that having fruit for dessert always has to be a non-decadent treat, I thought I would feature this fruit based dessert first. Strawberries are in season where I live right now, in all of their beautiful red glory, and it’s time to enjoy them in as many ways as we can! If you get tired (if that’s possible) of eating them plain, with cream, or in smoothies, this is another wonderful way to enjoy them.

Finish the article and get the recipe at the Nourishing Gourmet.

Caution: Contains Agave Nectar (More to the story)

There is a lot of snake oil in the health food stores and a lot of it is below detectable limits.

We are providing both sides of the Agave Nectar debate here. Each side makes good points.

Personally, I would not call agave nectar a health food fraud as does Mr Nagel: I would call it misleading consumers to its health benefits—due to its high fructose content. Also, Mr. Nagel should have gotten a better expert attack dog than Mr. Biancho. He doesn’t lend much credibility as a “global expert” since he is hard to find on the internet—and having interests in multi-level marketing companies does not help for me.

Mr. Gerbore does well in defending his product, although he uses the usual arguments as a trained public relations pro or defense attorney: Discredit, focus on minor errors, divert the focus to another similar and inferior product made with older methods, all the while neglecting to address the main issue: the high level of fructose and its health effects. He then further diverts attention to an entirely different issue: the problem of over-consumption.

I do wish to thank both gentlemen for giving the Journal some more free feed for our readers.

I do not intend to give my opinion, although after reading Mr. Nagels well-constructed and articulated facts, I would rather eat white sugar than agave nectar.

Kimberly Hartke at hartkeisonline.com put out a controversial message the other day about agave nectar, just when healthy eaters were beginning to get a warm, fuzzy feeling about finally beating the sugar craves without guilt. Now, they will have to come to grips with their past sins. Imagine being conned into thinking this was a healthy, natural, low-glycemic sweetener, only to find out it is another industrial product made with genetically modified organisms to make it real sweet and worse than high-fructose corn syrup.

Here is Kimberly introducing the comments from The Weston A. Price Foundation on the topic:

Just when almost everyone knows that Agave “Nectar” is a low glycemic, “good for you” sweetener, nutrition education non-profit, The Weston A. Price Foundation, reveals it is anything but.

“This sugar substitute is a health food fraud,” claims author Ramiel Nagel. See attached release.

–Kimberly Hartke, Publicist

AGAVE WORSE THAN SUGAR, NUTRITION FOUNDATION WARNS

New Product Contains More Synthesized Fructose than High Fructose Corn Syrup

April 21, 2009, Washington, D.C.– Agave “nectar,” a sweetener increasingly appearing in products aimed at health-conscious consumers, poses greater health hazards than high fructose corn syrup (HFCS), according to a recent article in Wise Traditions, the journal of the Weston A. Price Foundation, a leading voice for accurate nutrition information. Although agave “nectar” is promoted as a healthy alternative to sugar, its high fructose content has nutrition experts raising the caution flag. According to the article, agave contains more free synthetic fructose than high fructose corn syrup, which experts now link to obesity and other health problems.

Mercury Found Widespread in High-Fructose Corn Syrup

A study published in the February issue of the Environmental Health Journal shows widespread mercury contamination in high-fructose corn syrup (HFCS). HFCS is found everywhere in foods and drinks. The source: some HFCS makers are using mercury-contaminated sodium hydroxide in their manufacturing processes, while others have phased it out.

Now the real question is this: which is more toxic– the mercury or the HFCS itself?

You do not need a degree in toxicology or food nutrition to determine in about 5 minutes what the answer is, unless you are in the corn industry or Big Food. The HFCS is more toxic than the mercury that is in it!

Studies show HFCS contributes to obesity, kidney stones, diabetes in children and adults. It also hurts the kidneys and liver. Folks who drink as few as 2 cans of pop a day are at risk. A lot of kids drink 1 liter; some drink two liters! Americans consume 40 pounds a year of the stuff on average. (I suppose that means some consume over 120 pounds.) See http://www.highfructosecornsyrup.org and especially Sickly Sweet: Why and How to Avoid High-fructose Corn Syrup at FamilyEducation.com

In the subject study, the mercury levels in the HFCS were hardly detectible. The study showed half of the 20 samples of HFCS had no detectible amount of mercury, less than 0.005 micrograms per gram (that is less than 5 parts per billion). Most people have no idea what a billion or a trillion is, especially in Washington, D.C., not to mention what a part per billion is.

NOW GET THIS: One part per billion  (ppb) is equivalent to 1 minute of the total elapsed time since Jesus Christ was born!For the love of cheese, 5 ppb of mercury in everything we eat and drink can do no harm!

D I G G I T

The Truth about Splenda/Sucralose!

http://www.undergroundwelln…Splenda is a chemical compound being sold to YOU as a “natural” sweetener. It’s chemical composition is similar to DDT, mustard gas, and other harmful pesticides/ins…

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