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Major chemical companies have tried to block the addition of many new categories of chemicals proposed for the purposes of the law control of toxic substances from the EPA that says the Agency could be a threat to humans and the environment.
The categories include eight phthalates, polybrominated diphenyl ethers (PBDE) and bisphenol A (BPA), more commonly in many types of plastics and all EPA States "may present a risk of injury to ureasonable human health or the environment."
Frank senators. R. Lautenberg (D-n. j.) and Sheldon Whitehouse (D-r i.) have begun to exert pressure on the White House to release the full list, whose discussion above began in May 2010.
Sponsorship bill (s. 847) to modernize the TSCA and Lautenberg, Whitehouse, wrote in a September 9 letter to the White House Office of management budget: & "Congress works towards the reform of the law, it is important that the EPA is allowed to fully utilize its existing authority under TSCA to provide the public with information on chemicals that may represent an unreasonable risk."
According to OMB, the archives of chemical industry representatives met with officials of the White House at least seven times since June 2010, shortly after the list has been proposed. Chemical companies, meeting with OMB associations include Dow Chemical, Exxon Mobile and commerce, the American Chemistry Council and the Alliance flexible vinyl.
Despite many scientific studies linking phthalates and Bisphenol a with serious health risks, including infertility, birth defects, cancer, obesity and chemical industry representatives argue that commercializing these chemical compounds of concern would be drastically hurt their businesses and potentially kill American jobs.
Keep in touch with Jill on Twitter @ jillettinger
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Tags: Bisphenol A, harmful chemicals phthalates, toxic chemicals, toxic substance control Act
This entry was posted on Sunday September 18, 2011 to 12:00 am and is filed under green living health, , organic, organic food, Live organic, political action, the environment. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
Ahimsa - the Sanskrit term and first principle of yoga translated to mean 'non-harming' hailing from a culture that reveres the cow as sacred. And the name of a British commercial farming operation that promises "no cow, calf or bull is ever slaughtered as part of its production." Finally, some people are getting a real ethical choice for dairy milk... outside of milking your own that is.
Ahimsa goes so far as to say, "Seeing as all animals involved in the dairy business are slaughtered at some point, it is questionable whether dairy can be considered as strictly vegetarian." Fodder for thought, vegetarians. In addition to inevitable slaughter, often at only a quarter of their natural lifespan, our dairy industry is known for cruel treatment towards cows that includes practically milking the hormonally-pumped up and incessantly artificially-inseminated cows to death. Often cows are kept indoors at all times, with zero access to grazing. Calves are taken from their mothers soon after birth and, if not slaughtered for their scrawny 'unprofitable' stature, become veal calves, dairy cows or beef bulls. In essence, our cows are treated solely in terms of profitability without so much as a thought given to the value of their lives.
Of course, organic dairy farms are better (but not great). A recent study found that organic farms with happier cows eating healthy diets produce healthier (and more delicious!) milk and less crap (literally).
Ahimsa is different, very different. The aims of Ahimsa Dairy Foundation are lofty and admirable and are as follows:
No slaughter of cows/calves or bullsProtected herd for lifePension scheme & hospice for non-productive cows and bullsOpen grazing policyTo educate and campaign for slaughter free milk and better care of cowsTo establish an 'Ahimsa' marque / Label certifying slaughter free milkTo pilot, model and replicate sustainable Ahimsa dairiesTo support the establishment of Ahimsa dairies and ox-working farmsTo further sustainable farming and support biodiversity and the environmentTo explore innovative ways of working with bulls While some environmentalists will be quick to note the increased ecological footprint of such an operation (where cows are allowed to live out their 'normal lifespans'), those of us concerned with animal welfare might be more than willing to pay the hefty pricetag and encourage agriculture that values the life of animals. After all, the devaluing of life all around us is what has gotten us into this environmental mess anyhow.What do you think - is Ahimsa the milk of the future?
image: Jeremy Vandell
Long before there were homeroom teachers to spit it out, humans have been chewing bark, herbs and resins to remove plaque and freshen breath. But that icy explosion of flavor and extra power whitening marketed to us today by the chewing gum industry 30 billion dollars is not even close to that natural plant our ancestors used. In fact, the vast majority of gums is full of toxic chemicals, artificial colors, sweeteners and flavours. Despite requests for dentists that sugar-free chewing gum can reduce plaque and cavities, there are a lot more reasons to avoid this bad habit. Here are nine:
1. Chew puts stress on the cushioning cartilage in your jaw joints and can lead to a life of pain and discomfort. The muscles of the jaw can also tighten and even lead to chronic headaches.
2. contrary to the myth, rubber is not really a solution to bad breath. Of course, if they were just nibbling on a onion may temporarily mask the smell (but not the folly), but the main cause of bad breath is often deep in your digestive system or the result of rubber or tooth decay and gum will only make Mint-bad instead of just ol ' bad.
3. chewing gum stimulates saliva production. It is natural for these glands to produce a constant stream of saliva for hours and takes away from other important metabolic functions.
4. those who suffer from IBS (irritable bowel syndrome) can have flare-ups following ingestion of chewing gum, because of excess air during chewing. This can put pressure on the intestines and cause cramps and swelling.
5. Secretions sheep rubber? Yep. Oils from the wool of sheep produce a substance called lanolin common in chewing gum base. Because "rubber bases" are considered to be standardized, the producers did not expand the list of ingredients.
6. the gums also consist of polymers and synthetic LaTeX, which can be hard on the digestive system if you accidentally swallow your gum.
7. most of the sugar-free chewing gum on the market is sweetened with aspartame, which has been linked to cancer, diabetes, neurological problems, tinnitus and birth defects.
8. the rest of the gum out there is typically sweetened with high fructose corn syrup, which, in addition to a series of health issues (obesity, diabetes, cancer), is also a major cause of tooth decay.
9. people who chew gum regularly can be using it as a displacer stress or a way to work off nervous energy (especially you ex-smokers), which means that the root cause of anxiety is not addressed and will persist. Try yoga, meditation or other techniques-stress holistic and see if the desire of rubber dissipates.
Keep in touch with Jill on Twitter @ jillettinger
Image: Pink Sherbet Photography
Daily intake of "friendly" probiotic bacteria showed the ability to maintain a considerable increase of immune function, reports a recent study published in the British Journal of nutrition.
Conducted in partnership between the University of Southampton in England and the University of Milan and Luigi Sacco hospital in Milan, showed the participants of the study that has swallowed bifidobacterium animalis SSP. Lactis (BB-12) or Lactobacillus paracasei SSP. Paracasei (l. casei 431), generated levels — as high as the 66% — IgG3 antibody immune system.
Study participants who had probiotics for a period of two weeks and then were inoculated with a flu. Tested still four weeks after receiving the vaccine immune antibody probiotics group showed substantial increases results while the placebo group were considerably less impressive. The results of the study corroborate previous studies which has also found a connection between intake of probiotic strains and improved the function of the immune system.
The study tested Probiotic supplements and not probiotic foods rich as live, sauerkraut, kim chee, kombucha or probiotic dairy products such as yogurt or kefir. Naturally fermented foods are a well-known source of friendly bacteria and in addition to the immune system enhancement, have been shown to regulate mood, support digestive health and also contribute to weight loss.
Recent research has linked the use and the wide variety antibiotics 's (routine in America) to considerable imbalances of friendly bacteria colonies. The study showed a connection between decreased levels of friendly intestinal bacteria and unusual behavior in certain hormones stomach that were not sending the correct signals to the brain satiety and overeating, obesity and diabetes.
Keep in touch with Jill on Twitter @ jillettinger
Image: Dylan Luder
Bacteriatags:, immune response, Live sauerkraut, probiotic foods, probiotic
This entry was published on Saturday, September 10, 2011 to 12:00 am and is filed under green living, health, , organic, organic food, Live organic, raw food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
We can talk all day about “eating in moderation,” but if what we’re eating in moderation consists of various foods that are nothing more than processed, bleached, preserved and sugared ingredients, we might as well just call it what it is: Gradual toxic food poisoning. If your diet consists of little more than fast food, fried chicken, candy and boxed snacks, you could be on the path to become the one in three Americans obese today, or the one in five suffering from heart disease. Based on recurring scientific studies showing their toxicity to our health, here are five foods you should stop consuming today.
There can’t be enough to say about soda. It’s a recipe for disease disguised in a delicious, bubbly brew. We’ll just breeze on down the line with the ingredients found in a traditional, mainstream soda. Sodium benzoate is a preservative found in soft drinks, and it’s been linked to the phantom triad of allergies, asthma and eczema. Phosphoric acid, the chemical that gives soda its wonderfully sharp, brassy flavor, has been shown to cause osteoporosis and tooth decay (causing more damage to the bones than battery acid, some experts claim). This acid—yes, acid—depletes calcium and other minerals from the body as it’s excreted in urine, taking with it the very stuff our bones and teeth are made of. Because of the high amount of minerals it takes with it out of the body, phosphoric acid also does a number on the kidneys, and it’s linked to kidney and renal problems in drinkers. Most mainstream sodas are still sweetened with high fructose corn syrup, a sweetener that’s come under much scrutiny in recent years, with links to metabolic syndrome, obesity, diabetes and heart disease. For soda manufacturers going back to “natural cane sugar,” consumers should note that the sugars are still in such high quantities in sodas that they still lead to cavities, tooth decay and obesity. In fact, it’s estimated that regular soda drinkers are a whopping 80% more likely to develop type 2 diabetes than non-drinkers. Pass the water, please.
There’s been a great deal of hard research (and backlashing controversy from the food industry) over the health effects of fried foods. Various studies around the world have found correlations between fried foods—particularly meats—and the prevalence of cancers developing in the body. While many studies have been deemed “inconclusive,” a very interesting and recent study in 2010 concluded that well-done meats, especially fried meats, doubled a person’s risks for developing bladder cancer compared to those eating meat rare or underdone. The lead author of the study, Professor Xifeng Wu, was reported to state, "These results strongly support what we suspected—people who eat a lot of red meat, particularly well-done red meat, such as fried or barbecued, seem to have a higher likelihood of bladder cancer." Interestingly enough, fried foods have also been shown in scientific studies to increase the prevalence of asthma in patients.
Fast food contains so little actual food that it may as well be called “fast edibles.” Yes, it’s edible, alright; we can push it through our gullets and eventually pop it out in the end, but does that qualify it as food? Funny thing about food; it should feed the body (i.e. nourish it in some way). Fast food does anything but nourish; more appropriately, it merely shuts the body up until the next feeding time. For starters, fast food is ridiculously high in fat, calories and sodium. In one study, the average meal purchased by fast food customers surveyed was 827 calories. For those needing a reminder, the average adult needs only 1,800 to 2,000 calories in a full day. That 827-calorie meal is about half the calories most adults need in a day all at once; leaving little room for breakfast, dinner, snacks, dessert and any other foods that actually provide essential nutrients (whole grains, vegetables, fruits and lean protein).
But if you’re not a calorie counter, perhaps you care that fast food is laden with artificial ingredients (what’s fried chicken made of? Hint: It’s not chicken) and preservatives. Take McDonald’s scrambled eggs, for example. They’re just eggs, right? Sure, if by “just eggs” you’re also including sodium acid pyrophosphate, citric acid, monosodium phosphate and nisin (all preservatives), as well as liquid margarine (which is made from liquid soybean oil, water, partially hydrogenated cottonseed and soybean oils [trans fats], salt, hydrogenated cottonseed oil [trans fats], soy lecithin, mono- and diglycerides, sodium benzoate, potassium sorbate [preservatives], artificial flavor, citric acid, vitamin A palmitate and beta carotene [color]). In addition to the copious amounts of preservatives and trans fats in fast food, most chains still rely heavily on monosodium glutamate for the primary seasoning ingredient. While the food industry still tries to rebuff claims that MSG causes migraines, tremors and neurological disorders, organizations like the Mayo Clinic are finally stepping up to verify some of the very legitimate medical warnings for consumers.
You know to eat your whole grains. But are you still buying Wonderbread for ham sandwiches, dining out for pasta twice a week and indulging in the ever-comforting macaroni and cheese at home? White flour is one of our generation’s most dangerous processed foods. We’ve taken something wholesome and nourishing (the whole grain) and refined it into something nearly unidentifiable to the body, then treated it with chemicals, deodorizers and bleaching agents.
When flour begins its processing journey, it's a whole grain consisting of germ, bran and endosperm. To refine the grain, the germ and bran are stripped off, and most of the fiber, minerals and essential nutrients come off in the process. This refined grain leads to rapid release of insulin from the body when consumed, which leads to an overworked pancreas and an increased storage of fat (leading to both diabetes and obesity). But there are also the bleaching and deodorizing processes that most flour will go through before becoming “white flour.” If the idea of your food being treated with chlorine bleach freaks you out, don’t worry; it freaks us out, too. And a by-product of this process is a chemical called alloxan that forms in the flour, which has been linked to failure of the pancreas, a failure to produce insulin and the development of type 2 diabetes.
I’ll take a beating for this one, but I’m going there anyways. Most commercially-prepared baked goods are just as bad for you as the aforementioned four “foods,” as they contain a number of the same toxins but in the guise of sweet muffins, flaky croissants and buttery muffins. Fast food chains and grocery chain bakeries use roughly the same heap of ingredients for baked treats: Margarines and processed vegetable oils; white flours; refined sugars; and heavy amounts of preservatives and additives. Sound like the same recipe for disaster as with soda, fast food and white bread? It is.
To give commercial baked goods their “buttery, flaky” texture, most are prepared with margarine or processed vegetable oils, which translate into trans fats, those fats we now understand to lead to heart disease and compromised cholesterol levels. Virtually all baked goods are made with white flours (see above for reasons to avoid this food). Those that are labeled as "made with whole grains” must be scrutinized very carefully to see if only 100% whole grains are used or (as in most cases) there are whole grains somewhere in the general long list of ingredients, but while flour still reigns conductor of that muffin train. Furthermore, baked goods are invariably loaded with sugars—usually bleached, refined white sugar. There’s a great read in the New York Times in which the author explores the idea that all sugar is toxic, in any amount, to the body—highly recommended food for thought. And while some fast food and coffee chains have introduced lines of “mini” baked goods for the health-conscious consumer, these foods are still produced with a grocery list of ingredients most of us can’t pronounce. Here’s one ingredients listing from a popular coffee chain’s piece of pound cake: Sugar, wheat flour, bleached, enriched (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid), egg, unsalted butter (pasteurized cream [from milk]), powdered sugar (sugar, cornstarch), water, lemon juice (lemon juice from concentrate [water, concentrated lemon juice], sodium benzoate, sodium metabisulfate and sodium sulfite [preservatives], lemon oil), vegetable shortening (palm and canola oil), emulsifier (propylene esters, mono- and diglycerides, sodium stearoyl lactylate, tricalcium phosphate), nonfat milk, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), food starch - modified, natural flavor, salt, icing base (dextrose, stearic acid, agar agar, salt, pectin, guar gum, sodium hexametaphosphate), corn syrup, natural butter flavor (maltodextrin, natural butter flavor, annatto and turmeric [for color]), vital wheat gluten, guar gum, xanthan gum, natural lemon oil, beta carotene wsp (maltodextrin, glucose syrup, gum arabic, vegetable oil, tocopherol, vitamin c, beta carotene pure, silicon dioxide), titanium dioxide. may contain pan spray (canola oil, soy lecithin, may contain mineral oil, and/or natural flavor). Hello! Have you made it to this point in the paragraph? Congratulations, you’ve just reached the end of the ingredients. You’ve earned your slice of cake. Right.
Folks, the choice is yours. We can eat whatever we want in moderation with the hopes that we’re eating just less than enough poison to make our body terminally diseased, and tell ourselves that a bit of spinach with dinner will make all the bad stuff go away. Or we can at least acknowledge that certain foods, in any amount, are slowly doing a disservice to our bodies, and rather than fitting into a “balanced” diet, they’re merely small imbalances that, bit by bit, cause our internal structures to become fully imbalanced. My personal conclusion is simple: Eat well, live well.
Follow Kimberley on Twitter @GreenGourmetKim
Image: Frank Morales R
We want all our children to eat as healthy as possible. We design and Pack a lunch that fill them with energy and give them all the vitamins require their growing bodies.
And then we heard that our little treasure to veggie pita Pocket swapped friend for a bag of Doritos. Aargh.
Salty and sugary snacks are abundant in school canteens. And I'm tempted! Are colored, kind of fun and, well, everyone else is eating. Then, we have to work a bit more to make sure our kids eat lunch we pack, rather than trading it away for something else. Here are some tips for your kids will want to keep all lunches to themselves.
I've always found that my children eat more vegetables when they are vegetables that we grew up together in our garden. The same principle applies here. Children love the feeling like they are an important part of everyday life, and that includes lunch. So start getting your children involved in make their lunches. Once you have a sense of ownership and see the work that goes into a tasty healthy lunch packaging, you'll appreciate a bit more and will be much more likely to eat it.
No, this does not mean let them take whatever they want (although I'm sure would love that!). It simply means that offers some healthy choices for them to choose from. Think, for example, three different healthy sandwich options and let them take that you want. Same with snacks and drinks. In this way, both win. Are you sure you're eating healthy, and have had a voice in what they get to eat.
A simple sandwich old, cut in half, it is perfectly nutritious, but not exactly exciting. If the child is not enthusiastic about lunch, sometimes all it takes is adding a little pizazz to their sandwich. It is recommended that you use cookie cutters to cut their sandwiches into fun shapes, or sending rolled sandwiches or mini pita pockets instead of a traditional sandwich.
Sometimes, you don't feel like a sandwich. How many of us went to dinner and only ordered hors d'oeuvres because we liked having only a little of this or that and did not want a full entrée? Children are often the same way. So, if you're finding that the child is not eating the sandwich that is packed, consider packing several healthy snacks instead of a sandwich, the carrot as sticks, cucumber coins, fruit salad, yoghurt, perhaps a bar Granola and milk. In addition to the healthy status, it is unlikely that the child is bored when faced with such variety.
This is my carnal rule of feed the children: most are able to submerge something, the more likely they are to eat! There is just something that makes diving fun eating. Consider packing house pita chips with hummus, vegetables with ranch dip, or cut up fruits with a yogurt dip. They could share, but they are not commercial!
With a little planning and a little creativity, you can make a meal your kid will eat and enjoy reality. Have fun with it, get your child involved and enjoy the fact that you know that you're eating healthy food, even when you're surrounded by junk food.
Today Kristine Kidd is writing cookbooks, teaching culinary classes and is the Food Editor for the Monteray Bay Aquarium. I caught up with her to chat about what inspires her seasonal cooking and her latest cookbook Weeknight Fresh + Fast; simple, healthy meals for every night of the week. Kristine has a knack for creating quick and easy and delicious weeknight meals. Read on to find out how she does it.
Laura Klein: Kristine, what kept you inspired during your 20 years at Bon Appetit magazine creating and selecting recipes for the home cook?
Kristine Kidd: I love to cook and eat good food and am curious about new cooking styles, places, food and ingredients. I’m just curious and have a love of the topic and I’ve always been interested in food.
LK: In your most recent book, Weeknight Fresh + Fast you show readers how to put a simple yet delicious wholesome meal on the table every night of the week. What’s your secret?
KK: I get inspired by the season and what’s in the farmers market and start with the vegetables instead of the main course. I go to the farmers market at least one time a week. Most of my recipes in the book include vegetables.
I also love leftovers. It’s fun to come up with something new with whatever is in my pantry and refrigerator, and I keep a well-stocked pantry so I don’t make an extra stop at the market.
LK: If someone is new to cooking, what kitchen essentials do you recommend someone stock their pantry with?
KK:It’s really important to have pasta – I prefer Barilla’s Plus pasta. It’s high in protein, Omega-3s, legumes and has good flavor and texture. I like to have rice on hand like basmati or jasmine brown rice. It’s healthy and cooks faster than regular brown rice. I also like to have on hand canned beans, tomatoes, extra virgin olive oil, vinegar, Swanson’s organic chicken broth – it’s organic and has the best flavor on the market and comes in resealable packages that keep in the refrigerator.
LK: If someone is not used to cooking seasonally, what are some simple steps to get started?
KK: The first or top recommendation I have is visit a local farmers market. It’s a joyful experience to buy direct from farmers and it’s a sensual experience. You can experience and smell aromas, colors and flavors, and the food is so fresh it doesn’t need much help.
And if you don’t live close to a farmers market go to your favorite grocery store with an excellent produce section to see what’s fresh and in season.
Last check out a cookbook that is organized by the season (Kristine’s cookbook is organized in such a way).
LK: What are your top 3 tips for turning leftovers into new family dinners?
KK: Tacos are a favorite. I always have good corn tortillas in the freezer. Almost anything can be wrapped up in them; rice, veggies, meats. And I love salads. At the end of the week I clean out the refrigerator with leftover bits and pieces and make a delicious salad; and of course soups are nice since we’re moving into fall.
LK: Do you ever get tired of cooking?
KK: I rarely get tired of cooking because I love to eat well and love to cook. After a day at my desk, cooking is fun. The anticipation of eating something fresh and delicious is exciting. I take yoga a couple times a week and sometimes my beau, Steve, picks up brown rice sushi at Whole Foods.
LK: Do you have a favorite cooking season?
KK: I don’t have a favorite season. What excites me is the change of season and what each new season brings like mushrooms and yams in the fall, spring peas, summer tomatoes and peaches. Change is what excites me.
LK: What do you recommend people do to stay inspired in the kitchen during the winter months when access to local fresh food is limited?
KK: In the winter I think about warming comforting food, with great aromas. So I think about braising, roasting and soup things that smell good and warm up me and the kitchen. I get inspired by what’s going to warm me up like a white bean and vegetable soup, braised chicken, roast chicken with winter root veggies.
LK: What is your favorite go-to weeknight recipe that you make at home?
KK: I have three favorite things. I love roasted or grilled fish and I love to prepare pasta because it’s so easy. The Spaghetti Carbonara with Black Kale is simple, easy and delicious. I love to add vegetables to pasta carbonara and it is a great way to sneak in eggs for dinner and it won’t bother Steve (who does not think eggs are suitable dinner food). Another favorite is my Pasta with Broccoli Rabe, Feta and Mint. This is a good example of how I add fresh veggies to a simple tomato sauce. All of these recipes can be found in my book.
LK: What’s your favorite comfort food dish to cook at home?
KK: I love pho type soups like my Asian-Style Chicken Soup with Baby Bok Choi. There’s something about the poached chicken with the herbs and spices. And I love the herbs and aromas that fill up the kitchen. It just makes you feel good.
LK: What’s your favorite thing to eat when you go out?
KK: I’m more drawn to a restaurant for the chef. I love Nancy Silverton’s and Mario Batalli’s restaurants, Thomas Keller’s, Suzanne Goin’s and John Sedlar’s restaurants. At Huckleberry in Santa Monica, I love how fun, casual, tasty and fresh it is. I go to the Santa Monica Farmers Market and then meet a friend at Huckleberry. The FarmShop in Brentwood is another favorite; the chef came out of Thomas Keller’s kitchen and the food is fresh. And I can meet Steve at The Hungry Cat in Santa Monica and miss traffic. I prefer simple restaurants vs. fancy restaurants.
I also love fun, like biking down the coast to have huevos rancheros at a little spot called Senior G’s – it’s all about the outing.
LK: What are your top three essential cooking tools in the kitchen?
KK: I love my Santoku knife. I love the shape of the blade, it feels good in my hand and can easily transfer ingredients I just chopped to a skillet or bowl.
My 12” non-stick skillet. I use a heavy one because things don’t stick, it transmits heat easily and has an even cooking surface. With these pans I don’t have to use a lot of oil. I like Calphalon and All-Clad, and they are easy to clean. I get a good 7-8 years out of them and use them every day. They are great for sautéing.
I also love my microplane grater and a ceramic knife. The ceramic knife is great for fine work like chopping herbs and shallots.
LK: Why is it important to select sustainable seafood?
KK: It’s important to preserve the oceans from over fishing, harmful fishing methods or harmful ways of raising fish. Farmed salmon is a disaster for the environment and humans. Artic char is farmed successfully. Go to SeafoodWatch.org to find out which fish is sustainable in your location. You can also download an app.
The roles that a healthy diet and active lifestyle have on reducing the risks of certain types of cancers could prevent nearly 3 million cases of cancer a year, says a new report by the World Cancer Research Fund.
The report comes just days before a United Nations summit aimed at exploring ways of reducing the rising cancer rates around the world—about 12 million newly diagnosed cases each year, many of which can be attributed to junk/fast food diets, cigarettes and alcohol as well as inactivity.
Possible target areas of focus include advertisements (especially those targeted at children), salt content in restaurant and prepared foods, tobacco advertising and alcohol pricing.
According to professor Martin Wiseman, medical and scientific adviser to the WCRF, “With millions of lives at risk around the world, the stakes are incredibly high. And while this is an issue facing millions globally, every day in the UK people are being diagnosed with a cancer that could have been prevented. People are still unaware that risk factors such as alcohol and obesity affect cancer risk while at the same time, from television advertising to the pricing of food, our society works in a way that discourages people from adopting healthy habits. But this summit offers the chance to look at public health issues at the international level.”
Cancer is a non-communicable disease; and while there are a number of genetic factors that can put humans at risk, scientists agree that excessive alcohol, tobacco and junk food consumption are habits also strongly connected to cancer.
Maintaining a healthy weight, eating lots of plant foods and less meat, reducing salt and getting regular exercise are keys in preventing many types of cancers; quitting smoking reduces the risk of lung, throat and mouth cancer; and breastfeeding can reduce the risk of breast cancer in women.
Keep in touch with Jill on Twitter @jillettinger
Image: lululemon athletica
Tags: diet and cancer, healthy lifestyle, preventable cancer, world cancer research fund
This entry was posted on Wednesday, September 14th, 2011 at 3:32 pm and is filed under Green Living, Health, Organic, Organic Food, Organic Living. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
A spoonful of sugar can help the medicine go down while making sweet even more attractive, but spices deserve credit for be true culinary superstar capable of providing core subjects such as vegetables, cereals and meat with a real taste of crowd. Those glass vases diminutive little cluttering our kitchen countertops may seem an afterthought in modern times, but for countless cultures throughout history, they have long been considered as a sure-fire way to preserve and treat edibles, and the means of meals for a final exclamation point. And yet, when we stop to think about where our chili three alarm would be without the punch assertive of its assorted dried peppers or French toast without his familiar mixture cinnamon crucial and nutmeg, everything is focusing.
Spices are unquestionably the yin yang by our culinary. The only reason why something as Ho-Hum as traditionally cooked oatmeal can be elevated status not too shabby. Obtained from seemingly countless types of tree bark, leaves, petals of flowers, stems, roots and seeds, spices, taste our dishes, but also offer significant medicinal value as is the case with chili and cinnamon (both of which reduce blood sugar levels) or ginger root (who fights gastrointestinal).
For all the good that they give to our taste buds and our internal organs, it is no wonder why we put them on the thick (for the sum of 1.6 billion pounds a year in America) … but for those of us who use conventionally grown sources, we are inadvertently ingesting a whole lot more to stimulate health plant phenols. If any of us should take a scientist to chemically analyze our collection of spices which have been traditionally grown within the confines of a laboratory, we learn that a light sprinkling of paprika on our deviled eggs and a liberal dash of Basil in our pasta sauce are more likely contaminated that with:
Mint if you grow in your backyard, then you're probably intimately familiar with the fact that it is more resistant than weeds and will thrive even if you have the courage to hack up with a machete. Why, then, is that the same plant--when grown commercially-sprinkled with 35 + assorted insecticides, herbicides and fungicides, 13 of which are considered as environmental contaminants, or incredibly toxic for humans and/or probably carcinogenic agents or tested? Force of habit? Maybe they do it just in case? Chili Peppers are not better: America's favorite Spice is regularly subjected to 49 pesticides, 20 of them mess with groundwater, ravage endocrine or trigger the development of cancer cells.
The story is that scientists regularly alter spice seeds at the genetic level to resist microorganisms, bacteria, yeasts and fungi, as do other countless plant and animal foods. Smart in theory given sounds that you're trying to get a more efficient persistent pests but extraordinarily, creatures of mother nature always fit that require scientists to return directly to the drawing board in order to optimize once again, a cycle which continues the nausea. The reason why you and I should be worried about GMOs in our species is that they have not been tested for human security spread to the extent that other compounds have, and preliminary research suggests that they can lead to antibiotic resistance and increased occurrence of allergic reactions, among other outstanding concerns.
Did you know that spices derived from sources international (which covers most of our supply) are regularly contaminated with unacceptable levels of cobalt, chromium, lead, copper and cadmium, each of which can trigger disturbances very real, very debilitating as Alzheimer's disease and Parkinson 's?
Since the United States does not require the producers of spices to label their products as being irradiated, it is not surprising if this concern may have slipped under the radar until now. What it does mean is that the garlicpowder, curry Marjoram and are likely to be exposed to ionizing radiation which kills bacteria and microbes all lingering in process, jeopardizing their health benefits. In addition, critics argue that a byproduct of the process can actually be the development of carcinogenic compounds.
While many of us consume gladly fungus for its earthy flavor and medicinal properties, this particular version nature-which turns out to be partial to aromatize crops like ginger, turmeric, coriander and black pepper/red-is incredibly toxic and known to cause cancer.
Everything from coliform bacteria and yeast to mold, salmonella and Escherichia coli can be found lurking on spice plants, which is why farmers rely on powerful carcinogens, such as ethylene oxide gas to kill these contaminants. Interestingly, while banned abroad, that particular chemical is applied, however liberally spices U.S. crops despite the fact that it has been shown to cause cancer of the breast, bone and lymph nodes as skin irritation, cardiovascular damage and acute poisoning.
Moral of the story: buy organic spices, of course!
Image: little blue hen
For more juicy green goodness, follow Elizah via Twitter @ elizahleigh
'Tis the season to cut up your surplus of homegrown zucchini and get to bakin'. Zucchini is a bountiful vegetable that typically returns high yields, but we don't have to tell you that. You might even have pounds and pounds of peeled and grated zucchini stuffed away in your freezer! Well, thaw out a container (about 2 cups worth) and take a gander at this lovely late-summer, sweet zucchini bread recipe.
Every summer I beg my mother to make this tasty zucchini bread. This ultra-moist bread is great at breakfast or paired with a spicy soup for dinner.
Ingredients
2 cups of lightly packed zucchini (peeled and grated)*
3 cups flour (we prefer organic varieties)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp organic cinnamon
1/2 tsp organic nutmeg
1 cup organic raisins
3/4 cups nuts (pecans, walnuts)
3 eggs (we suggest going local and getting cage-free eggs, but Organic Valley has great options, too)
1 cup organic vegetable oil or 1 cup organic apple sauce
1 1/2 tsp organic vanilla extract
1 3/4 cups fair trade, organic sugar
Method
Sift dry ingredients together.
Beat eggs with sugar, oil and vanilla.
Stir in zucchini and add raisins and nuts (optional).
Divide the mixture between two greased 9X5-inch loaf pans.
Bake in preheated oven at 350 degrees for 50-60 mins.
*Yes, not everyone is lucky enough to have a fridge that's overflowing with this green vegetable. That's okay! Head out to your favorite farmers market or health food store and buy fresh, locally grown, organic zucchini.
Still have a ton of zucchinis in your possession? Consider cooking up the rest for dinner. A myriad of recipes (zucchini falafels, for one) call for this summery squash.
Original recipe from The Victory Garden Cookbook by Marian Morash
image: jeffreyw
Heeeeere kitty-kitty. You know that clay cat litter we’ve poured in your box for what seems like forever and a day? We’re finally giving it the heave-ho once and for all. Oh, sure you know why. All those chemicals. All that tracking throughout the house. All those airborne particulates. You want another reason? Let’s just put it this way – your cat box filler has a carbon footprint the size of Antarctica! It’s time for us to walk the feline walk, so here are a few of the more sustainable ideas that we’re considering in order to ensure that our smoogley-woogley kitty bear can hold his chin up high.
This suggestion isn’t going to work for those who share their homes with 100% indoor felines, but if your kitty walks on the wild side while the sun is shining, it’s admittedly far more eco-friendly and cost-effective for them to relieve themselves outside than to set up a full-time indoor litter box. Many moons ago, our forefathers regarded whiskered kitty cats as an attractive distraction relegated to the barn due to their extraordinary rodent-snagging prowess. Getting down to business behind a shrub was efficient and precisely what Mother Nature intended, so all parties were happy indeed. The idea of sharing a neat-and-tidy household with such wild, fang-bearing beasts was unheard of… plus there was really no such thing as kitty litter – that is, until Edward Lowe began selling a clay-based material to those who were besotted with their beloved whiskered companions. That was a mere 64 years ago. Today, however, you’re lucky if you can get away with spending $10 on a box of cat box filler, and chances are pretty good that it’s made with a combination of strip-mined clay, crystalline silica, sodium bentonite (that clumping wonder) and montmorillonite or attapulgite, all of which place a notable burden on our environment.
If you don’t like the idea of subjecting kitty to the perils of an urban landscape – which is certainly understandable – you might instead consider building a semi-outdoor enclosure underneath your deck or right outside your doggie door in an area with pliable soil. Run a length of chicken wire around/on top of it for your cat’s safety and overall protection and then breathe a sigh of relief knowing that aside from scooping/flinging their deposits into a feline-only compost pile, you’ll be taking the heat off of Mother Nature while conveniently cutting your expenses.
As utterly insane as this idea sounds, conduct your own internet search and you’ll be blown away by how many people have successfully converted their felines over to a full-time flushable elimination plan. As the dedicated mother hen to four of my own cats, I speak from firsthand experience that unless you train them young, you may find yourself fighting an uphill and rather sloppy battle.
The basic premise is that by placing a conventional cat litter box right next to a (preferably infrequently used) toilet and slowly but surely elevating it so that kitty becomes accustomed to taking care of business somewhat high in the sky, before you know it, they’ll be a-okay with straddling the seat when the urge strikes. Countless YouTube videos abound of cats in the act, and as chuckle-worthy at it seems, it is nevertheless a brilliant way to cut the cat litter factor entirely out of the picture. A word of caution, however. Make sure you target your toilet training toward furry family members that are whip-smart… and be prepared to use some of the money you’ll be saving on eco-friendly antiseptic wipes to tidy up the seat, because, you know... accidents happen.
While exploring the great outdoors, cats are totally happy pawing around in the soil as they cover up evidence of their waste products, but that enthusiasm doesn’t exactly translate well in the human household. First problem – who wants them tracking dirt across the floors and upon the countless surfaces they vault onto? Second problem – did I mention that it’s real dirt we’re talking about? Amusingly, even when our pets use cat litter, they leave a trail of dust in their wake. We just can’t see it as easily, which somehow helps us cling onto the notion that our homes are still miraculously immaculate.
Barring dirt and clay, what other options are there for homemade and preferably sustainable kitty litter? Sand is worth consideration, as are shredded newspapers, chicken scratch (a farm/ranch store staple that can be purchased in bulk for considerably less than mainstream corn-based alternatives) and even natural wood fiber (also known as horse bedding). Most of the aforementioned alternatives are readily available at home improvement or farm supply stores, meaning that you'll be saving some serious buckeroos. As for the perennial issue of odor control, you might appreciate this DIY recycled newspaper cat litter tutorial which infuses baking soda and biodegradable dish soap into the mix.
Clay based cat litter is not the only game in town, and it’s by no means the greenest, either. That eco-distinction actually belongs to far more sustainable alternatives such as recycled shredded newspaper, dried corn, non-food grade wheat hulls, compressed wood sawdust pellets and yes, even sand. An ever-growing array of manufacturers sell these greener versions in natural food stores, pet markets and even big box stores – just expect to pay a premium. Even recycled, dried orange peel cat box filler was on the market – and what a breath of fresh air it was, too! – but sadly, it’s gone the way of Keebler Magic Middles. (Although you can still purchase 100% natural orange peel air freshener, which is an excellent way to combat those earthy scents wafting from a cat box filled with natural materials.) The bad news with the majority of the eco-alternatives on the market is that there are specific flaws to contend with – for example, felines occasionally like to snack on World’s Best Cat Litter due to its sweet, malty fragrance and Swheat Scoop Natural Wheat Litter can often solidify into concrete-like deposits that require serious elbow grease to excavate. But, in the grand scheme of things, they’re far better for our environment and safer for kitty/human, too.
Image via MowT
For more juicy green goodness, follow Elizah via Twitter @elizahleigh
The average American eats. A lot. As a new infographic, each year, food intake per person can amount to about 200 pounds of meat, 85 pounds of fat, 415 lbs of vegetables, 31 kilograms of cheese, 53 gallons of soda and 42 kilos of high fructose corn syrup.
In comparison, in 1950, Americans ate about half of the meat eaten today and what they eat was more like high quality, organically fed, free range meat now available for those who are able to pay sometimes three or four times more than the price for the rampant conventionally raised farm factory and at high risk animal protein product.
Sixty years ago, Americans consumed virtually zero pounds of high fructose corn syrup, but that number today — more than 40 pounds per person (3,865 teaspoons teaspoons per year or 11 per day) — correlates with the high increase in type II diabetes, obesity, heart disease and other diet-related diseases. HFCS is found in a number of unsuspecting foods from bread to condiments, is also an important ingredient in soft drinks and sodas, which the Americans are now drinking more than 50 liters per person each year, adding as much as 150 extra calories in HFC consumption per day.
Recent rebranding efforts aggressive industry HFC call it apparently more benign ' corn sugar ' have brought health advocates and interest groups public indignation as a series of studies linking HFCS more significant weight gain of sugar cane. HFCS are also made up primarily of genetically modified corn, which poses its own set of risks including organ damage, birth defects and cancer.
Keep in touch with Jill on Twitter @ jillettinger
Image: daily infographics
Tags: diet-related disease, farms, genetically modified corn, high fructose corn syrup, organic meat
This entry was published on Saturday, September 17, 2011 to 12:00 am and is filed under green living, health, , organic, organic food, Live organic. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
Is your cake not rich enough? Add CHEESE.
Cheesecake is one of the richest, most fatty desserts in the world. You wouldn’t expect a restaurant chain that named itself after cheesecake to be high on the healthy list, but some of the menu items at the national chain The Cheesecake Factory are downright ridiculous. Americans flock to this mainstream eating place to indulge, and with the following food choices on their menu, The Cheesecake Factory isn’t pulling any punches.
Remember, the recommended daily intake for a normal person is 2,000 calories, 20 grams of saturated fat and 2300 milligrams of sodium. Many of these Cheesecake Factory menu items beat that amount in a single dinner dish:
Sweet Corn Tamale Cakes – This appetizer sounds harmless enough, but the three small tamale cakes covered with sour cream and avocado also serve up a whopping 1,500 calories, 1,380 mg of sodium and 50 grams of saturated fat. That’s 500 calories for each tamale cake – and you haven’t even ordered your meal yet!Fried Macaroni and Cheese – The Cheesecake Factory’s Macaroni and Cheese is already a belt-buster at 1,310 calories for a SIDE DISH. Fry it up as an appetizer and you’re eating 1,530 calories, 1,760 mg of sodium and 63 grams of saturated fat! Dip it in ranch dressing for added belly bulge.“Weight Management” Asian Chicken Salad – Nevermind the fact that the title of this dish is embarrassing to speak aloud much less to order, this salad – while low in calories and saturated fat – still contains an enormous 2,600 milligrams of sodium, 600 more than the recommended daily intake. You may be managing your weight, but your blood pressure will be through the roof.Caesar Salad with Chicken – Salad is healthy, right? Not with a pile of dressing, cheese and croutons on top. This dinner salad weighs in at 1,510 calories – almost three times as many calories as a Big Mac! Even the “small” lunch Caesar Salad with chicken packs 980 calories!Beer Battered Fish & Chips – Can you consume all your recommended daily calories in one dish? You can if it’s The Cheesecake Factory’s Beer Battered Fish and Chips, which will knock you out with a gigantic 2,260 calories as well as 68 grams of saturated fat and 2,870 milligrams of sodium. Wash it down with a glass or two of ale and get serious about growing that beer belly.Pasta Carbonara with Chicken – The calorie count on this creamy pasta dish will make you gasp (2,290), but the real kicker is the saturated fat – 81 grams. This is FOUR TIMES the recommended daily allowance for saturated fat in one dish – hope you like your arteries clogged.Beef Ribs – Beef has gotten a bad name in the health food world, and with this Cheesecake Factory dish, it’s easy to see why. Served with French fries AND fried onion strings, the Beef Rib dinner delivers scale-tipping numbers in every area: 2,310 calories, 74 grams of saturated fat and 1,610 milligrams of sodium.Spicy Cashew Chicken – This Mandarin-style dish is no slouch in the calorie department, holding a massive 1,810 calories, but the most shocking item is the level of sodium in this specialty dish: 4,450 milligrams, almost twice the suggested daily intake. Adam’s Peanut Butter Cup Fudge Ripple Cheesecake – One little slice of cheesecake couldn’t hurt, could it? Piled with fudge and peanut butter, this popular dessert packs a hefty 1,330 calories per slice as well as 40 grams of saturated fat. Hope you didn't eat any actual dinner. Chocolate Tower Truffle Cake – This monstrosity makes a slice of cheesecake look like a dieter’s food. Order this for dessert and you will eat another 1,680 calories and 49 grams of saturated fat. Might want to hold the “a la mode” and instead sign up for a gym membership.So, it seems The Cheesecake Factory got wind of their overt ridiculousness and has just introduced a new "SkinnyLicious™" addition to their menu. They say of the 50 or so additions, "The SkinnyLicious™ menu offers calorie-conscious guests even more choices with signature rich taste." Well, we'll see about that... but we do welcome the addition of a veggie burger and a couple other vegetarian options.source: http://www.cheesecakefactorynutrition.com/restaurant-nutrition-chart.php?
image: othree
We all know that veggies (and lots of them!) are key to a healthy diet. So it's frustrating to cook a healthy dinner, including plenty of fresh, vitamin-rich vegetables, and watch our kids disdainfully push the veggies to the edges of the plate and refuse to eat them. At times like these, it pays to be a little bit sneaky. Here are five easy ways to sneak veggies into your kids' meals -- without them realizing it!
This is one I actually use a lot, even though my kids generally like vegetables. Whenever you're able to add a bit of nutritional oomph to a meal, why not take advantage of it, right? Whenever you make something with ground meat, such as meatloaf, hamburgers or meatballs, simply shred some veggies and add them into the mix as well. Some good options include carrots, zucchini or other summer squashes. The key to this trick is to select vegetables that won't change the flavor of your food a whole lot. For example, foods like broccoli and cabbage are great for you, but they'd definitely alter your meatball recipe quite a bit! You can also try very thinly slicing leafy green veggies, such as spinach or Swiss chard, into your favorite meatloaf recipe.
If your kids like smoothies, you have an easy way to sneak some veggies into their diet. Simply add a few leafy greens to the blender when you're whipping up their smoothies. They'll get a nice dose of all of those wonderful B vitamins, without being any the wiser. The flavor of leafy greens such as spinach, chard or beet greens is pretty hard to detect when it's mixed in with tradtiional smoothie fruits, such as bananas, oranges or berries.
Tomato-based sauces, such as pizza sauce or marinara, already pack a decent dose of nutrition. But if your kids love pizza (and hate veggies) this may be the perfect opportunity to add a bit more nutrition to their diet. You can add many different veggies to tomato sauces, simply by sautéing them ahead of time, then adding them to your favorite sauce. If your kids are especially vigilant for signs of vegetable matter, you can even give the sauce and added veggies a quick whirl in the blender before you serve it. There are several veggies that are good options here:
Many traditional desserts, such as carrot cake or zucchini bread, are perfect ways to get your kids to eat some veggies on the sly. If you don't want to make a full cake, carrot cake lends itself very well to cupcakes, and zucchini muffins are a quick alternative to zucchini bread as well. If those don't interest your kids, why not try zucchini chocolate chip cookies or zucchini brownies?
Most kids really seem to like soup, and will eat whatever's in their favorite soup without complaint. Try adding a few more veggies to whichever soup your kids like. Dice up a few carrots, a bit of celery or even some broccoli or leafy greens next time you make a pot of chicken noodle or vegetable soup.
While sneaking veggies in is a great way to get your kids to eat healthfully, it's still a good idea to keep serving them whole veggies at each meal. They may push them away most of the time, but eventually, they just might suprise themselves (and you!) by taking a bite and actually liking it. These sneaky measures are just a way to ensure that they're getting plenty of nutrients in their diet -- without having to hear them say "yuck!"
image: Panico01
Despite strict rules making GM foods low in the European Union, France is not allowed to extend the ban on GMO food and feed by using the emergency safeguard clause that originally mentioned, according to a judgment of the Court of Justice of the European Union.
France would need to demonstrate that GMOs create clear and serious risk to human or animal health or the environment "in order to declare their banned said the ruling was a blow to the nation a few days after the same high court ruled that all GM foods must undergo an approval process for the sale or distribution in Europe.
Define the risks of GMOs is the heart of many movements around the world, especially in the United States with organizations such as the Non-GMO project; the next right to know March where thousands of concerned citizens will walk from New York to Washington, D.C. to promote awareness on the issue and the question of labelling on genetically modified food; as the film also imminent by award-winning Director Jeremey Seifert on proliferation of GMO in America.
The new European Union judgment appears to be procedurally more demanding (on land) and less flexible than previous bans under the emergency clause EU in use by Austria, Bulgaria, Germany, Greece, Hungary and Luxembourg, as well as France.
Monsanto (and other biotech companies) have struggled to get a foothold in the EU market. (Currently, only Spain allows GM foods). Wikileaks released documents this year has shown high-level U.S. Government officials to work to help promote the agenda of Monsanto and establish relations for the largest producer of genetically modified seeds throughout Europe.
Keep in touch with Jill on Twitter @ jillettinger
Image: Abode of Chaos
Tags: genetically modified foods, GMO ban France, , GM, Monsanto
This entry was published on Monday, September 12, 2011 to 12:00 am and is filed under green living, health, , organic, organic food, Live organic, the environment. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
designbuildinhabit image:
Instead to modernize your kitchen why not vintage-ize it? Returning to the kitchen to its retro roots does not mean that it has to emulate the old fashioned style of your grandmother. With a few additions, decorating your kitchen may seem cute, kitsch-not exceeded.
Through the reuse of elements from the past and tweeking what you already own, these five economic tips will get your kitchen on her way to flaunting some seriously cute vintage style (without a remodel). Find out how.
Image: Maia C
If your kitchen has already front glass cabinets or if you already have open shelves in your kitchen, use to your advantage to vintage. Skillfully view each vintage kitchen items already own (think a set of Pyrex bowls or salt and pepper sets of glass) for a touch of history. Or simply view the cups, plates, bowls, cake stands, teapots or Mason jars that you already own in interesting ways. If the current items in your kitchen look better behind closed doors (that set of plastic cups), then simply collect vintage housewares that catch your eye to savings stores, garage sales, auctions and antique malls. They're cheap and easy to find.
No open storage in your kitchen? No problem. Mount some shelves in an area with open space of the wall. Then display your heart away — just don't go too over the top. If you are cluttering your shelves, all you'll notice is the mess, instead of your articles.
Image: by golly molly
Eye-catching colour combos can instantly transform your kitchen. You need some inspiration vintage? Head to your local thrift shop and sift the vintage linen, towels and tablecloths for ideas of color scheme. Classic combinations include bright red and blues or you could go to bakery-esque light pink, yellow or other pastels.
Easily add POPs of color to your kitchen using towels, vintage tins, a line of cookbooks with patterns similar or, of course, with dishes. The bright colours add warmth to your kitchen.
qmnonic image:
Replace the knobs or pulls up your cabinets to easily make over your kitchen. No remodeling required – just a screwdriver. Classic glass knobs are a good option to get a vintage look. Or, try tarnished silver or Gold Cup pulls for a pinch of 50 's style.
Image: j. lee43
In a kitchen, import a bit of wear and tear. In fact elements aged look pretty darn good! Proudly display your slightly beaten vintage cans and utensils. Or, new elements to give them some character of anguish. Rough up at that table, wooden or your kitchen cabinets with sandpaper to look shabby chic. A vintage kitchen does not need to look perfect. That is part of the charm.
Image: H is for home
No, no need to put in an old gas stove or sink Farm to get the retro look (unless you want to, of course). You can play style by mixing vintage (think KitchenAids), instruments and tools for your kitchen. In addition, modern and vintage tie together makes the style. Think stainless steel appliances and rough-around-wood cabinets edges or an ancient kitchen table with modern chairs.
Follow Kirsten on Twitter @ kirsten_hudson
Few things are more intimate, more pleasurable and more necessary than eating. All of life does it; the universe does it; and perhaps whatever is beyond the infinite does it as well. But only in the Western world will you hear the term "emotional eating"—an affliction guaranteed to exist where indulgence and greed are as common as going back for seconds. Paradigm shifts don't always happen overnight, and neither do global changes in food consciousness, but looking at Café Gratitude's success offers a glimpse at another possible destiny for humans—and our food.
When the San Francisco based operation (now with 6 locations and counting) opened it's first cafe in the Mission District, the intention was for it to be a lure—a way to draw people in to play the board game developed by founders Matthew and Terces Englehart, says son and manager of the recently opened Los Angeles Larchmont location, Ryland Engelhart, 31. Transformed by walking the seekers path and studying many realms of the spirit world, the Engleharts felt that even though Americans have so much, they often take it for granted, and even harbor resentment to the world around them.
People loved the vibe of the cozy restaurant with the Abounding River board games built into the tables and the affirmations (more on those later). But more than anything, they loved the food, which became the real game-changer in the game-board operation and a means to empowering the mobs of happy customers throughout the Bay area.
What does serving food with unconditional love and gratitude mean? Certainly it's open to interpretation, but when inspirations are everywhere, especially the menu, the subtle invitations to be more mindful—not just about your food, but your entire life—can't be ignored. Cafe Gratitude's incredible, all organic focus on locally grown-ingredients in their unique vegan dishes doesn't hurt either. Unrivaled food quality is at the core of their success as well as the way in which they offer you a number of affirmations. Instead of soup, you might order "I am Thankful" or an enchilada "I am Elated," and trust me, it's important not to miss out on "I am Devoted," the so incredibly delicious coconut cream pie you'd be shocked to learn there are only several ingredients, and all of them good for you ("I am Totally Serious!").
But, does it really work?
So you plop down for a quick lunch of "I am Dazzling" (a most heavenly Caesar salad) and "I am Extraordinary" (a BLT that goes beyond extraordinary), but can it really change our Standard American Obsessions with food, our wonky, moody sense of self and instead leave us feeling gratitude? And grateful for what, exactly? "Gratitude is the best sauce," urges Englehart. "When you're in a good space and eating with enjoyment, you most definitely align yourself with an appreciation to all that's gone into your food." We so often eat with "expectations, discernment and resistance," he says. "We're very attached to our food being a certain way." By merely calling it what it could become—as in the very best possible part of yourself ("I am Super" Dark Chocolate Nugget?)—you can transform that experience into one of joy and love, which can effect other areas of your life as well. "Life is a picture of your mind," says Engelhardt, "where you have your attention creates your experience, and when keeping attention on gratitude we can have a truly full life."
Keep in touch with Jill on Twitter @jillettinger
Image: Cafe Gratitude
