“Pesticides may be putting young children at risk of cancer” read a headline. Other headlines have suggested that pesticides are linked to Parkinson’s, autism and other conditions.
That can be tough to hear for anyone who has put regular, non-organic groceries into her shopping cart and on her dinner table. So when a headline hit this week that the EPA was seeking to increase the allowable levels of a controversial chemical used on our food crops, it was enough to make me wonder if anyone is watching out for the health of our children or if it is just about the financial health of corporations.
Now some in the industry will argue that we need these chemicals to feed the world. The USDA reports that we throw away 30% of the food that we produce, so this is a hard conversation to have as it is so loaded with emotion not to mention shareholder demands.
The Agriculture Department has approved a label for meat and liquid egg products that includes a claim about the absence of genetically engineered products.
It is the first time that the department, which regulates meat and poultry processing, has approved a non-G.M.O. label claim, which attests that meat certified by the Non-GMO Project came from animals that never ate feed containing genetically engineered ingredients like corn, soy and alfalfa.
The U.S.D.A.’s Food Safety Inspection Service “allows companies to demonstrate on their labels that they meet a third-party certifying organization’s standards, provided that the third-party organization and the company can show that the claims are truthful, accurate and not misleading,” Cathy Cochran, a U.S.D.A. spokeswoman, said in a statement.
“This statement is supported by 81 Councillors of the World Future Council, a network of global luminaries who “form a voice for the rights of future generations,” and/or Laureates of the Right Livelihood Award, often called the Alternative Nobel. Supporters’ names appear below.”
In honoring the seed biotechnology industry, this year’s World Food Prize — to many, the most prestigious prize in food and agriculture — betrays the award’s own mandate to emphasize “the importance of a nutritious and sustainable food supply for all people.”
The 2013 World Food Prize has gone to three chemical company executives, including Monsanto executive vice president and chief technology officer, Robert Fraley, responsible for development of genetically modified organisms (GMOs). Yet, GMO seeds have not been designed to meet the Prize’s mandate and function in ways that actually impede progress toward the stated goals of the World Food Prize.
Map indicating which states have pending GMO labeling bills or upcoming ballot initiatives. Credit: Right to Know.
More than six months after a big defeat in California, the movement to label foods containing genetically modified organisms appears to be picking up steam across the country.
In the past three weeks, Connecticut and Maine passed labeling bills, the U.S. Department of Agriculture for the first time approved a non-GMO label claim for meat products, Chipotle began voluntarily labeling menu items containing GMO ingredients online, and, perhaps most notably, the Senate Appropriations Committee voted last week to give the U.S. Food and Drug Administration funding to label genetically modified salmon if the agency approves the fish.
These are all small steps compared to what California’s Proposition 37 would have accomplished – since the populous state consumes a significant share of groceries in the United States, some speculated that food giants would have reformulated their products to avoid creating two supply chains – but the string of victories has many in the so-called ‘Right to Know’ movement confident the tide is turning in their favor.
Shiitake (椎茸) and maitake （舞茸) Mushrooms are delicious when properly prepared and can be found at many grocery stores across America. Vitamin D
has been in the news quite a bit lately in light of its incredible anti-cancer properties and synergistic effects with calcium and magnesium. Humans produce vitamin D through our skin when we are exposed to ultra-violet light, which happens to be the same way that shiitake produce vitamin D. It has been shown that shiitake exposed to the sun regularly can have up to 46,000 IU
of vitamin D! That is an outstanding amount of the nutrient and with the rampant fear of sun exposure, for the possibility of skin cancer, this little wood mushroom may may be the future and present of natural vitamin D supplementation. Between this and the abnormally high copper levels in shiitake, it is no wonder these fungi are gaining more fame and admiration every day!
NaturalNews.com: Shiitake mushrooms help fight cancer, reduce cholesterol, and boost immunity
(NaturalNews) The shiitake, also called the oakwood mushroom or the black forest mushroom in English-speaking countries, is an edible brown mushroom that is native to Japan, China, and Korea. It has been cultivated for over a thousand years, and fresh and dried shiitake remain popular in East Asia today. Like maitake muhsrooms, which bear a similar nutritional profile, shiitake is commonly used in traditional Chinese medicine due to its alleged healing properties.
Though less popular in the West than the East, the shiitake mushroom is nonetheless prized in North America and Europe for their robust taste, curious texture, and nutritiousness. Indeed, some researchers tasked with investigating the health benefits of shiitake have proclaimed it a superfood. Let’s find out why.
Wednesday, June 05, 2013 by: J. D. Heyes
(NaturalNews) Some say it’s the best public relations that money can buy, because when you can’t refute the truth about an issue, the next-best thing to do is stack the deck in your favor.
The third edition of a report released last month by the International Food Information Council Foundation is anything but the “reasonable and helpful document” it may outwardly appear to be, writes Michele Simon, JD, MPH, of the Center for Food Safety, in a recent blog post.
Rather, she says, it “is in fact the product of a well-oiled PR machine whose board of trustees includes executives from such food giants such as Coca-Cola, Kraft Foods, and Mars.”
Radiofrequency electromagnetic fields; male infertility and sex ratio of offspring.
Baste V, Riise T, Moen BE.
Department of Public Health and Primary Health Care, Section for Occupational Medicine, UNIFOB AS, University of Bergen, Kalfarveien 31, 5018 Bergen, Norway. firstname.lastname@example.org
Baby in a Microwave
Concern is growing about exposure to electromagnetic fields and male reproductive health. The authors performed a cross-sectional study among military men employed in the Royal Norwegian Navy, including information about work close to equipment emitting radiofrequency electromagnetic fields, one-year infertility, children and sex of the offspring. Among 10,497 respondents, 22% had worked close to high-frequency aerials to a “high” or “very high” degree. Infertility increased significantly along with increasing self-reported exposure to radiofrequency electromagnetic fields. In a logistic regression, odds ratio (OR) for infertility among those who had worked closer than 10 m from high-frequency aerials to a “very high” degree relative to those who reported no work near high-frequency aerials was 1.86 (95% confidence interval (CI): 1.46-2.37), adjusted for age, smoking habits, alcohol consumption and exposure to organic solvents, welding and lead. Similar adjusted OR for those exposed to a “high”, “some” and “low” degree were 1.93 (95% CI: 1.55-2.40), 1.52 (95% CI: 1.25-1.84), and 1.39 (95% CI: 1.15-1.68), respectively. In all age groups there were significant linear trends with higher prevalence of involuntary childlessness with higher self-reported exposure to radiofrequency fields. However, the degree of exposure to radiofrequency radiation and the number of children were not associated. For self-reported exposure both to high-frequency aerials and communication equipment there were significant linear trends with lower ratio of boys to girls at birth when the father reported a higher degree of radiofrequency electromagnetic exposure.
(NaturalNews) There is a war being waged against real food – no, not the heavily-processed, chemical-laden garbage that fills the aisles of most major supermarkets today, but actual wholesome food grown on clean, family-scale farms across the U.S. And the upcoming documentary Let Them Eat Grass will expose the aggressors in this widespread fight, as well as urge people like us to fight back and defend our constitutional right to choose healthy food.
The film focuses on Wisconsin dairy farm Vernon Hershberger, who recently went to trial for the non-crime of providing healthy, unprocessed food to members of his private buying club. The Wisconsin state government went after Vernon, claiming he was in violation of state laws prohibiting the retail sale of food without a proper license, and tried to lock him up in prison for three years and bilk him for thousands of dollars in fines. But Vernon bravely stood his ground and fought back, and ultimately succeeded in stopping his state’s bureaucratic gestapo from trampling he and his family’s rights.
You can read all about Vernon’s victory here:
The following is part three of an interview with Robert Cohen, author of “Milk, the Deadly Poison,” and www.Notmilk.com
Mike Adams: What is it that drove you to have this kind of interest and energy to pursue the truth about milk and dairy products?
Robert Cohen: Three little girls named Jennifer, Sarah, and Lizzie — my daughters. I wanted them to have healthy bodies. I wanted them not to live four years of high school life with zits all over their body like their dad did. And you know something? They’ve been zit free! No acne, and if you look at my book, Milk A to Z, I take every letter of the alphabet and fill in something about milk. Z is for zits, and we know that these cows are actually being milked before they give birth, and that milk is different milk — it’s milk instructing mammary tissue to grow. Little girls have changed these days, but we find that with the secretion of all of these androgens, the cows are constantly using the androgens to produce other hormones. Teenage acne is improved the second we give up milk. It takes a couple of weeks, and the acne’s gone. And these androgens stimulate the sebaceous glands, which are the glands that cause the acne, cause the zits.
So we find a dairy link to a number of human conditions. And I’m not the first to say this — Dr. Spock said this. Dr. Spock sold 75 million copies of his book on child care. The only book that sold more than Dr. Spock’s book in history is the Bible. Dr. Spock said that no human, no child, no adult needs cow’s milk — it’s a deception on the government’s part to promote. And we’re learning, as I’ve said, more doctors are learning today something they were not taught in medical school. You want to look at the etiology of allergies and diabetes? You look at diabetes, you look at the New England Journal of Medicine, July 31, 1992 — right there, you can look it up! It said that exposure to these bovine proteins, bovine serum lactobumin is a trigger for insulin-dependent diabetes mellitus, and a few months later, October of ’92, Scientific America talked about the dairy slogan,”Milk, it does a body good.” It said, “Milk, it does a body good — it sounds a little hollow these days.”
Be sure to check out Robert on The Marilu Show 06/03