Friendly Healthy Foods for your pocket

Top 10 Budget-Friendly Foods (Healthy Ones!)
By Everyday Health

Tightening your belt these days? You don't have to cut back on healthy foods as you're trimming your family food budget! Here are 10 top picks for economical and delicious healthy foods.

By Joy BauerWith the economy suffering and food prices rising, your family’s grocery bill might be in need of a few budget cuts. Unfortunately, because of the misperception that healthy foods always cost more, nutritious foods like fresh produce are often the first to get bumped from grocery carts. But there are plenty of ways to save money without sacrificing the quality of your diet. Here are 10 of my top picks for healthy foods that won’t break the bank.1. Oats Oats are one of the cheapest healthy breakfast options around, and, as a member of the whole-grain family, they’re loaded with healthful nutrients. One serving of oatmeal (made from a half-cup dry oats) doles out five grams of protein and four grams of fiber, while setting you back only about 30 cents (and 150 calories).Buy plain, dry oats in the big canisters rather than the (often presweetened) individual packets, which are way more costly. This way, you’re also in control of the added ingredients, sugars, and total calories in your breakfast. Great mix-ins include fresh or dried fruit (such as diced apple, sliced banana, berries, or raisins), peanut butter, chopped nuts, or a few teaspoons of preserves.2. Healthy Frozen Mixed-Vegetable Blends Bagged frozen vegetables are one of the greatest values in the grocery store (generic versions are typically cheaper than the popular name brands, unless there’s a sale). And because mixed-vegetable blends (such as stir-fry or California-style varieties) contain up to seven different vegetables in one bag, they are an incredibly easy and cost-effective way to incorporate a colorful variety of healthy produce into your diet. You’d spend significantly more if you bought all those veggies individually in their fresh form and would be much more likely to have the extras go to waste.Frozen vegetables really are just as nutritious as fresh. They’re picked at their peak and flash-frozen, locking in all their healthful nutrients. Use frozen veggies just as you would fresh — in soups, chilies, casseroles, pasta sauces, omelets, stir-fries, and side dishes. Just make sure you don’t select blends that contain sauces, salt, sugar, or other unhealthy additives.3. Fresh Fruit: Bananas, Apples, and Oranges Refilling your fruit bowl every week can cost an arm and a leg… but it doesn’t have to! Make affordable fruits like bananas, apples, and oranges your weekly staples, and save more costly options like pineapple, pomegranates, melons, and papayas for special treats.Bananas in particular are a bargain hunter’s dream. Select green, relatively unripe bananas at the store so they last all week. Don’t worry about them going to waste either; if they start to turn black and squishy, toss them into a plastic storage bag and freeze for later. Use frozen bananas in healthy fruit smoothies, or mash them up and mix into oatmeal, low-fat muffins, or pancakes.Don’t forget about those oranges and apples — they’re kid-friendly, easy to tote, and stay fresh longer than most fruits.4. Lentils Lentils really are the king of legumes. They’ve got it all: fiber, protein, folate, iron, potassium, and a host of other trace minerals. Plus, they’re super-affordable and surprisingly easy to prepare. Unlike dried beans, they don’t require presoaking and they cook up quickly. Simmer lentils with diced tomatoes and seasonings for a hearty side dish, or add dry lentils to soups or stews to increase protein without relying on expensive meats.5. Beans (Canned or Dried) You can’t go wrong with these little guys. Like lentils, beans are packed with protein, making them an economical alternative to meat, poultry, and seafood. Plus, they’re healthy — loaded with fiber, which, among other things, maintains digestive health, reduces cholesterol levels, and keeps blood sugars under control.Stockpile these pantry staples when they go on sale; dried beans will keep for up to a year, and canned beans last twice as long. If you choose canned beans, buy low-sodium whenever possible and be sure to thoroughly rinse before using to remove excess salt from the canning liquids.Substitute beans for ground meat in chilies, tacos, soups, or burgers, or add them to cold salads. Pureed beans can even be used as a healthy, low-fat alternative to butter or oil in baked goods.6. Peanut Butter Peanut butter is a concentrated source of protein, as well as heart-healthy monounsaturated fats, vitamin E, and B vitamins. Of course, it’s also a concentrated source of calories, so make sure you limit yourself to no more than two tablespoons per serving (two level tablespoons are 195 calories).Your money will be better spent if you choose natural peanut butters without added sugars or other additives. For a thrifty, wholesome breakfast, enjoy peanut butter spread on whole-wheat toast. Or squirrel away the cash you’d normally shell out for an expensive deli sandwich and have a “grown-up PB&J” for lunch — a real comfort food — by substituting sliced fresh fruit (apples or bananas work best with the bonus of being among the cheapest fruits) for jelly on your sandwich.7. Canned Salmon The healthy benefits of eating omega-3-rich fish like wild salmon are clear, but the price of fresh fish can be hard to swallow, especially if you’re feeding an entire family. Canned wild (Alaskan) salmon is a much more economical way to get your weekly fish quota. If you’re willing to spend just a few extra minutes removing the bones and skin yourself (rather than buying the boneless, skinless variety), you can save yourself even more money.Canned salmon is perfect for cold salmon salad and warm salmon melts, and it makes great salmon cakes when mixed with egg, milk, and whole oats. Kids will love its mild flavor, too. Of course, canned salmon provides a hefty dose of sodium, so you’ll want to take that into consideration if you’re watching your salt intake.8. Fat-Free Yogurt An easy protein- and calcium-rich snack or breakfast option is fat-free yogurt. If your family members are big fans of this dairy favorite, consider buying the large 32-ounce tubs instead of the pricier individual cartons. Purchasing yogurt in portable six-ounce containers is convenient, but your wallet will be rewarded (you’ll save at least 20 percent) by taking a few extra seconds to scoop out an individual serving into a plastic container or bowl. Since the 32-ounce containers come in only a limited number of flavors, keep plenty of fun add-ins such as fresh fruit, raisins, and flavored extracts on hand to add some variety.9. Eggs Eggs are another low-cost, high-quality protein source. When stored properly in the fridge, raw eggs last about three weeks in the shell, so stock up when they’re on sale. Also consider buying one of the trays of 18 or two dozen that are available in some grocery and club stores to save a few more pennies. Use eggs to whip up cost-effective, meatless dinner entrées like omelets, frittatas, low-fat quiches, and egg sandwiches. Replace some of the whole eggs in these recipes with egg whites to lower the calories, fat, and cholesterol.10. Sweet Potatoes Our list of cheap eats would not be complete without the humble potato. For an added boost of nutrition, try replacing your regular old white potatoes with sweet potatoes. Like white potatoes, they are one of the richest sources of potassium, but ounce for ounce, sweet potatoes deliver more fiber, vitamin C, and beta-carotene than their pale cousins. These nutritional powerhouses don’t have to be limited to Thanksgiving dinner, either. Turn sweet potatoes into everyday favorites: Use them to prepare oven fries, mashed potatoes, and stews. Or, for a super-easy side, pierce a whole sweet potato with a fork, wrap in a damp paper towel, and microwave for four to five minutes. Top with nonfat Greek yogurt… or salsa for a little kick! One medium-sized sweet potato provides about 200 calories.Read more tips and Q&As from Joy Bauer.For more diet and nutrition advice, visitJoyBauer.com.

DO YOU KNOW YOUR PROTEINS

Protein – Whey, Egg, Casein, Blends and Plant Based

Hi all today we're talking proteins, and I came across this great article written by Natalie Jill fitness Professional and I just had to share it with you all, happy reading guys...

I know it can be very confusing when it comes to protein powders. There are so many types, brands, and prices. How do you know what you REALLY need and what will work for you? Hopefully this page will clear up some of the protein powder confusion.

I personally use several different proteins supplements depending on the time of day and how hard I am training. I primarily use whey and egg proteins and sometimes a blend protein. I do however have a lot of vegan clients so I also have experimented with Plant Based Proteins and have a few brands that I suggest.

TYPES of proteins

Whey protein is a very high quality protein which is also absorbed VERY quickly. It is great first thing in the morning, before & after workout, or when you need to bump up the protein content of a meal. Ideally, I suggest drinking a 1/2 of a scoop of whey pre and post workout with a simple piece of fruit such as an apple. This gives your muscles the ideal nutrients to get through tough workouts and help your body repair itself afterwards. Another huge benefit of whey is it helps to blunt your hunger which is terrific – ESPECIALLY useful when you get those food cravings!
Egg and Casein proteins are slower absorbing proteins that can be taken anytime, but they are especially good before bed where the slow digesting proteins will help your body repair itself while you sleep! They are also to use as part of a MEAL or as a MEAL REPLACEMENT. Egg protein is the ideal one to cook with and add into baked goods.
Blends – Egg and casein are often combined with whey protein into what are called ‘blend’ proteins. These proteins mix fast and slow digesting proteins so you get more of a ‘time release’ effect.
Plant based proteins like soy, bean or hemp are typically suggested for vegans or those with allergies. Unfortunately, these do not taste as great. I suggest mixing these with almond milk or in a smoothie with some juice or berries to help with the taste. I have a plant based suggestion on here as well that is 100% vegan, gluten free and allergen free if this is of interest to you.

I PERSONALLY use Gluten Free varieties of whey, Egg and Plant based proteins. I no longer use pure Soy proteins and I seldom use rice or casein protein powders. Here are my recommendations for Whey, EGG, and plant based proteins:

NOTE: Clicking items below WILL take you to suggested products sites where if you order, all purchases, returns, and support for those products are provided by the individual retailers below.

Egg Protein

For egg protein, my absolute favorite and the one I use is MuscleNog. I like egg protein because unlike whey protein, you can COOK with it. Add some extra protein to your pancakes, brownies, and other treats (for more recipe ideas CLICK HERE). Egg protein is tasty and really helps to satisfy you. MuscleNog mixes easily, tastes great, and is all natural! It comes in 2 flavors – Chocolate & Vanilla. To read more click here on MuscleNog
Before you do, know that you can save TEN BUCKS on every container by just using the code: “NATALIEJILL” (all one word) when you check out. I use it daily and love it! Give it a try…CLICK HERE to order.

Whey Protein Options

Two of my favorite whey proteins are Myofusion Probiotic from Gaspari Nutriton and Dymatize Elite Whey protein. Dymatize has some GREAT flavors…try the Berry Blast! HERE is a great place to get it from (been ordering from them for almost 10 years). You can get a large tub very inexpensively! Literally TEN lbs of tasty protein for about $75! My favorite is the Berry Blast (SO good in smoothies!) or the vanilla mixed thick with some almond extract. YUM!



Another favorite option for Whey that is Gluten Free, Lactose Free, Hormone Free, and Soy Free with an additional bonus of being High in Fiber is the Betty Lou’s Low Glycemic Designer Protein shakes! These come in individual packets (perfect for the office, your gym bag and travel) as well as in tubs. As an extra bonus just by mentioning “Natalie Jill” at checkout you will save 10% on your order! For more information on Betty Lou’s Protein powder and shakes look HERE.
Remember, whey Protein is perfect for pre and post workout because it is a fast-absorbing protein.

Casein Protein

Casein is s-l-o-w digesting protein and can be used anytime, but I love it in the evening or at night before bed. My favorite flavor is the vanilla, and I mix it with JUST a little water and make pudding out of it. Sometimes I add a splash of almond extract and it is YUMMY! I get the casein from the same place I get the whey and the prices are awesome. Get your casein HERE.

Plant Based Protein

If you are looking for a totally pure plant based protein here is one I have recently discovered. It is Non-GMO, it is 100% gluten free, 100% hypoallergenic, 100% plant based, there are NO animal products used, it is VEGAN, easy to digest , has no dairy, fish, shellfish, fish, peanuts , treenuts or egg! And is a great source of BCAA, Glutamine and Arganine. Click HERE to learn more

BLENDS

Blends are typically a combination of different protein sources that makes the protein powder slower to digest and longer lasting. These are ideal for meal replacements. My personal favorite is Myofusion Probiotic Series by GASPARI for these reasons: Incredible Taste, Mixes Easily. It Features Whey Protein Concentrate, Brown Rice Protein Concentrate, Whey Protein Isolate, Casein Milk Protein Isolate, Egg Albumin, and fast acting Whey Protein Hydrolysate. It has over 9 grams of essential Amino Acids (EAAs) to support recovery. It is Gluten and Aspartame free! To learn more about Myofusion Probiotic series look HERE

Hello again to everyone, recently I have been reading a book entitled Eat Right 4 Your Type, and lots of very interesting points came up, which primarily dealt with Eating for your Blood type. One of the many key points mentioned was how Lectins which are diverse proteins found in food affect your blood. The authors went on to say that when we eat foods containing these proteins called Lectins which are incompatible with your your blood type this causes a gumming effect interfering with digestion, insulin production, food metabolism and hormonal balance. The key here seeing that Lectins are found in most foods we eat, is to avoid the Lectins that agglutinate our blood type. For example we know gluten the most common Lectin found primarily in wheat is different from the Lectin found in Soy. What gluten does is that it binds to the lining of the small intestine and cause substantial information an painful irritation in some blood types.

The thing is we have certain strengths and weaknesses based on our blood type thus by eating the foods that are compatible to our blood type that have been predominant from ever since then, you will come to realize that none of us really need to create or go look for a diet plan, because one has already been there for us from ever since we just have been ignoring it all this time, and simply going around in circles.

Let me just stop here and break it down for you guys, back in the days early Humans were essentially Carnivorous Scavengers, now Human beings are essentially Omnivorous which means we eat Plant & Animals. Now the problem here due to the rise of technology man has found many ways to complicate things, with the modern processing technology we began to strip foodstuff of their essential ingredients and remove them from their natural state, so here's something to think about people in the RDAs (Recommended Daily Allowances) published by the USDA are for Age and Sex, basically what our nutritional experts are telling us is that the vast array of other human differences does not apply or affect the equation.

This people is madness it is a classic example of what is called Reductionism which means to take an entire population and reduce it down to the measurable commonalities by Age and Sex and build a premise from those commonalities, people this is total madness the system is screwing with us because the very people we depend on are a major factor in the whole health care problem today. What they are doing is Generalising Nutrition. We know that food affects everyone differently we all have our own metabolic typing, a man in Asia, Africa, the Caribbean or America cannot eat the same foods and have the same results impossible, they all have their individual blue print, so the bottom line is this, stop letting the system use us as lab rats, find out what is your metabolic typing, in doing so you will learn what foods you should be eating and how they affect your body, and further to also find out what's your blood type, using these to formulas will help to improve the quality of life, help reduce diseases and help to promote a long lasting and healthy life.

Until the next DIALOGUE I'm out remember, an investment in your health is the best investment you can make for your life.

Hidden Sugars?

From Wikipedia, the free encyclopedia.

Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose,^[1] characterized by a sweet flavor Sucrose in its refined form primarily comes from sugar cane and sugar beet. It and the other sugars are present in natural and refined forms in many foods, and the refined forms are also added to many food preparations. The world produced about 168 million tonnes of sugar in 2011.^[2] The world consumed an average of 24 kilograms of sugar per year for every human being of all ages, equivalent to over 260 food calories per day per human being.^[3] In food, "sugars" refer to all monosaccharides and disaccharides present in food, but excludes polyols,^[4] while in its singular form, "sugar" normally refers to sucrose. The other sugars are usually known by more specific names — glucose, fructose or fruit sugar, high fructose corn syrup, etc.

Hi everyone today I will Like to talk about the worlds next serious addiction after cocaine, that being SUGAR.

There are lots of sweet-tasting foods that don’t have the word ‘sugar’ in the ingredients list on their packaging, but still have sugar in them – its just labelled in a different way, for example ‘dextrose’ or ‘modified starch’. Check the nutrition information panel on the back of food labels for sugar content. The panel is usually found on the back of food products. Watch out for these hidden sugars, Here are just a few of the common sources:

1. Table sugar 2. Brown sugar 3. Powdered sugar 4. Cane sugar 5. Corn syrup
6. Sorghum 7. Maple syrup 8. Honey 9. Glucose, (aka dextrose) 10. Lactose
11. Maltose 12. Fructose - Even though fructose doesn't affect blood sugar as easily as sucrose, it is still a sugar and must be counted as a simple carbohydrate when you're keeping track.

There are other type of sugars found in chewing gums and breath mints such as,
13. Sorbitol 14. Xylitol 15. Mannitol 16. Maltitol

Here is how to monitor the sugar content of packaged foods on labels, If you see one of these near the top of the ingredients list then the product is high in sugars. Many food products labelled 'healthy', low sugar or no added sugar or 'herbal' may still contain sugar and most of them do anyway...

15g per 100g is a HIGH sugar content, 5g per 100g is a LOW sugar content

How can you defend yourself against this high consumption of sugar? well the first thing is to read your labels and to know what to look out for. Knowing how to identify these sugars is the key next you have to understand that not because a label says 12g of sugar it means that the whole bottle contains 12g of sugar your wrong. you have to look at how many servings are there in the bottle, for  example if it says 4 servings  then it really means 12g of sugar multiply by 4 servings which gives you 48g of sugar in the bottle so which really means you just consumed 48g of sugar in your body WOW! yeap thats right now you know people.

The other alternative and probably your best one is to include Stevia as your sugar replacement.
What is Stevia? "Stevia leaves – This is the natural and unprocessed variety of stevia. Chewing raw or fresh stevia will leave a strong, sweet taste that does not quickly dissipate as does sugar. There is little practical use for this variety of stevia, which is why it is typically first dried and processed. Dried stevia leaves – Dried stevia leaves are cultivated via a drying and crushing process, providing considerably more sweetness than fresh stevia leaves. This is the form most often used in herbal stevia tea – a tea with very distinct flavors of anise (or licorice) which can blend well with other strong spices such as nutmeg or cinnamon. These green leaves may be sold “whole” or wrapped and packaged similar to tea bags and some stevia manufacturers even offer a fine powdered variety. This form can also be used in a wide array of recipes – from coffee and other beverages to oatmeal, etc.Stevia extracts – The Japanese favor this form of stevia which is up to three hundred times as sweet as table sugar. (Read our stevia history for information on the glycosides found in this white powder). Not all stevia powders are created equal. You’ll find that the level of refinement, processing, area of cultivation, and brand create a wide variety of stevia tastes. Much the way vanilla and other extracts are incredibly potent, so too is stevia. Stevia extract can be diluted in water and refrigerated for more convenient use and application.Liquid concentrates – Several types of stevia concentrates (not to be confused with extracts above) exist, including a thick molasses-like black liquid resulting from the boiling of stevia leaves in water. A second type results from steeping of stevia in water or an alcohol/water mix. Lastly, you may find a liquid form which uses white stevia powder diluted in water and preserved".

"Many people on diets, or suffering from illnesses like diabetes, choose to use artificial sweeteners in place of sugar, but these also pose health risks. Aspartame, saccharin, and Splenda (sucralose), although approved by the FDA, still pose many dangers. In many places in the world-Japan the best example-a leaf is taking the place of sugar, in the form of stevia. It is a plant that has been in use in many parts of South America for centuries, and poses no health risks. Unfortunately, in the United States, stevia has been blocked from mass production by the sugar industry, and has yet to be accepted by the FDA. It has been approved for use as a food supplement, not as an additive, meaning that it can only be found in specialty stores. Perhaps, once more testing is done, stevia can be accepted as the norm-as it is in Japan, Brazil, and many other countries-and sugar will once again become the hard to find, delicious treat, to be enjoyed on special occasions".
for more reading information please visit www.steviacafe.com

Untill the next DIALOGUE I'm out.

Should we drink coffee?

Recently I read an article outlining 10 reasons why coffee is good. Well today I will like to point out that when people write these articles instead of making general statements, please stop for a moment and consider that every human being as his or her own metabolic typing, and that foods affect each and everyone of us differently, however caffeine is totally different. Caffeine has the same effect on everyone which ever metabolic type you are whether you are a fast oxidizer or a parasympathetic dominant. Coffee worsens the imbalances in the cellular oxidative processes thus increasing the oxidation rate even further. This caffeine stimulates the adrenal glands which is like beating a dead horse in short term it's this stimulation is pleasurable but long term it only worsens the problem of exhausting your adrenal glands which as negative effectives on you system. Bottom line coffee is a stimulant and if used be wise about your consumption, until the next DIALOGUE I'm out.

Organic Milk vs. Processed Milk

Hi all it's been a while since my last post, however I found this great article written by Solorya, and I just had to share this with you guys for those who probably missed it. This was a well researched and written article about milk and some important facts that we all should take into consideration when we buy milk, so happy reading all this one is good...

What Is Organic Milk?
When you shop in your dairy section you might see regular milk on sale for dirt cheap, and then organic, hormone free milk advertised at twice the price. Why is this type of milk more expensive, and is it worth your extra money? Are there any health benefits (or detriments) to buying either type? What does "certified organic" mean?

This article aims to bring to you the information and facts I have found--on both sides of the argument--and let you decide for yourself. Before I delve into the pros and cons of organic vs. regular, lets define what "organic milk" really is.

According the the United Stated Department of Agriculture organic milk must meet 4 criteria in order to be labeled "USDA Organic."

The second is no bovine growth hormones (BGH) are allowed to increase milk production. There's no genetic mutation or irradiation permitted.

Third is no antibiotics are allowed, and if a cow does need to be treated it will not be returned to the herd for a year to make sure the antibiotics are out of its system.

And fourth has to do with grazing time. Organic cows must have "access to pasture." Much like "free range chicken," this has a lot of interpretations from being out in the pasture all day to only limited grazing time.

Why does it cost so much?
If you've ever browsed the dairy section you've probably noticed the substantial difference in price between regular milk and organic milk. Its often almost double the price of regular milk.

The reason for this is it costs more to raise organic cows. Everything from bedding to feed to grazing areas has to be organic. Also, using less cost-and-time-effective ways to raise and milk the cows, purchasing organic feed and allowing more pasture area per cow means more land must be owned and maintained, and less milk produced per unit of land--thus increasing the cost.

Conventional dairy cows often live in smaller spaces without the regulated "room for grazing." I say often, because you can find small, independent farms who raise grass fed cows but don't want the added expense of the certified organic label.

Organic farm practices go beyond your glass of milk
Organic dairy farms begin with taking care of our earth. Using organic herbicides that are not toxic to the planet benefit more than just the cows, it benefits everyone. Workers aren't exposed to substances that cause all sorts of health problems, and our water tables stay cleaner.

As part of the organic agreement, no sewage fertilizer or synthetic fertilizer--which is allowed on normal farms--are allowed on organic farms.

Cows are also not given food made from animal byproducts, which can transmit mad cow disease.

Finally, no genetically altered food is fed to the cows. A number of studies on animals have shown genetically modified food to have harmful effects like sterility, increased allergies, increased likelihood of cancer, smaller and fewer offspring, and death.

Mark Kastel, co-director at The Cornucopia Institute, a farm policy research group and organic industry watchdog based in Cornucopia, Wis., says, "In terms of the environment, organic management practices that are required by law protect the soil and ground and surface waters from pollution."

Hormones used in cows

BGH (bovine growth hormone) or rbST (recombinant bovine somatotropin) are hormones that increase milk production in cows. These cause insulin like growth factor (IGF-1) in the milk, survive pasteurization and are thereby passed on to humans and absorbed directly into the bloodstream. There is much debate on whether these hormones promote the mutation of human breast cells to cancerous forms. There are also claims that IGF-1 also stimulates the growth of already present cancerous breast and colon cells. In addition, there's a theory that these increased hormones can lead to early puberty.

While the USDA and FDA have approved this hormone and claim there are no harmful effects, it has been banned in Australia, the European Union, Canada, and Japan. In fact, the FDA has a memo regarding the level of antibiotics that are acceptable in milk.

Hormones also affect the cows themselves. The cows get sicker once injected with the hormone, and are prone to mastitis--a painful infection in the udder. So the cows are then given high doses of antibiotics which also get passed along in your milk. Mastitis can cause pus to emit in milk which increases the harmful bacteria count. Perhaps this is eradicated with pasteurization, but drinking pus and/or antibiotics doesn't sound all that appealing to me.

To be fair, all dairy--regardless of whether it's organic or not--has hormones. These added hormones just increase the amount found in milk versus organic, grass-fed milk.

Antibiotics

When a non-organic cow gets sick or has an udder infection (which happens more often to cows injected with hormones), she is treated with a dose of antibiotics. While Stephanie Hill, a dairy specialist and assistant professor of animal science at North Carolina Agricultural & Technical State University in Greensboro, says that it's illegal to give antibiotics to a lactating cow, adding that farmers are responsible for any antibiotics that show up in tanker-truck samples, which would force the dumping of the entire truck's contents, there is ample evidence of antibiotics found in milk --a quick Google search will show that.

One study stated that prior to the approval of BGH, 38% of milk sampled nationally was already contaminated by illegal residues of antibiotics and animal drugs,and this study shows that 21% of milk samples were positive for traces of antibiotics beyond the recommended holding period.

Consuming antibiotics through your milk can make you more immune to antibiotics and more susceptible to antibiotic resistant bacteria and diseases. MRSA--methicillin-resistant Staphylococcus aureus--is an extremely dangerous bacterial infection that's highly resistant to some antibiotics and is becoming more widespread in the United States. Studies are being done on MRSA transmission from cows with mastitis to people. Google a picture of what a MRSA infection looks like...it's not pretty.

Recently, the FDA has begun to take baby steps limiting the amount of antibiotics given to animals, but the fact of the matter is that 80% of antibiotics in this country go not to people, but to animals.

What does "access to pasture" really mean?

This is a gray area in the organic world. Does that mean the cows wander free across the countryside as they like or are the doors let open for 10 minutes to allow them to graze if they like?

The Cornucopia Institute is a nonprofit that promotes economic justice for family-scale farming, and provides a scoring card for dairies if you want to see how they measure up in regards to treatment of the cows.

Large scale dairies like Horizon are more like conventional dairies--lots of cows lined up munching away on organic pellets while being milked. A responsible farmer who rotates his cows on different crops not only is rewarded with milk with more nutrients, but with healthy pastures as well. Studies show that cows that graze on pasture have milk have higher levels of beneficial nutrients. Click here for more information.

There is still a lot of discussion on this and every dairy farm is different on the amount of land per cow they have and how much grazing time the cows get. The best solution if you want to go organic is to try to do your own research on the brand you buy.

Expiration Dates...

One major advantage of organic milk is that (often) it stays fresh significantly longer than regular pasteurized milk. That is because a different process is used to preserve the milk. While regular milk is pasteurized or flash pasteurized, meaning it is exposed to high heat (140-160 degrees) for a short amount of time then rapidly cooled to destroy bacteria, protozoa, molds, and yeast. According to Wikipedia, however, pasteurization is not intended to kill micro-organisms.

Organic milk is usually given an ultra high temperature (UHT) treatment, meaning it is heated to 275 degrees for a couple of seconds. This kills all the bacteria in the milk, allowing it to have a longer shelf life than normal pasteurized milk which doesn't eradicate all bacteria. UHT also has a shorter processing time, which reduces the spoiling of nutrients found in the milk.

UHT milk also doesn't need to be refrigerated (a weird concept to us Americans, I know), so UK dairy farmers want to make 90% of milk UHT treated to cut down on greenhouse gasses (this is still being discussed).

Whether or not you like your milk icy cold or room temperature, UHT treatment done on organic milk does make it last much longer than pasteurized milk. But to be fair to both sides, you can find non-organic UHT treated milk.

On the flip side, however, raw milk advocates argue that any kind of pasteurization kills some of the beneficial bacteria found in milk. If you really want to hear a heated discussion, start a debate about raw milk...I may save that for a later hub.

Are there any health differences?

The FDA and USDA claim there are no significant differences between organic and regular milk in quality, safety and nutrition. You can read more about their report in this article from the National Dairy Council.

However, in all my research what I noticed most were conflicting reports. Reports that antibiotics were illegal to use on lactating cows, yet there were still illegal amounts in a high percentage of milk. Studies suggesting hormones have no effect on humans or cows and studies suggesting it can cause emotional and health damage to cows and may be contributing factors in some major human illnesses. From my own personal experience, however, when I switched to organic dairy the intensity of my hormone-related migraines decreased SIGNIFICANTLY.

A new study has just been published by Newcastle University in the Journal of Science of Food and Agriculture stating that organic milk is healthier for you. The study showed that cows that were allowed to graze naturally--you know, like they did in the good old days--produced milk which contained significantly higher beneficial fatty acids, antioxidants and vitamins than regular dairy cows that feed in a line at a trough. It also showed that during summer months, one of the beneficial fats in particular - conjugated linoleic acid, or CLA9 - is found to be 60% higher in organic milk than regular milk. You can read more on this study at this article, or this article.

7 Foods not to EAT

Hello everyone today i am not writing anything, however I am posting this article which was Written By Prevention Magazine and Published December 02, 2011. I posted this article because it says and supports everything I believe in regarding process food and natural food, I would just like to say thanks to the people responsible for this piece of work and I hope that after reading it many of you will have a clearer understanding about health and nutrition, happy reading.  

Food scientists are shedding light on items loaded with toxins and chemicals--and simple swaps for a cleaner diet and supersized health. Clean eating means choosing fruits, vegetables, and meats that are raised, grown, and sold with minimal processing. Often they're organic, and rarely (if ever) should they contain additives. But in some cases, the methods of today's food producers are neither clean nor sustainable. The result is damage to our health, the environment, or both. So we decided to take a fresh look at food through the eyes of the people who spend their lives uncovering what's safe--or not--to eat. We asked them a simple question: "What foods do you avoid?" Their answers don't necessarily make up a "banned foods" list. But reaching for the suggested alternatives might bring you better health--and peace of mind.

1. The Endocrinologist Won't Eat: Canned Tomatoes

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

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

The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe's and Pomi.

Budget tip: If your recipe allows, substitute bottled pasta sauce for canned tomatoes. Look for pasta sauces with low sodium and few added ingredients, or you may have to adjust the recipe.

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

Joel Salatin is co-owner of Polyface Farms and author of half a dozen books on sustainable farming.

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

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

Budget tip: Cuts on the bone are cheaper because processors charge extra for deboning. You can also buy direct from a local farmer, which can be as cheap as $5 per pound. To find a farmer near you, search eatwild.com.

3. The Toxicologist Won't Eat: Microwave Popcorn 

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

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

The solution: Pop natural kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix.

Budget tip: Popping your own popcorn is dirt cheap

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

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

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

The solution: Buy organic potatoes. Washing isn't good enough if you're trying to remove chemicals that have been absorbed into the flesh.

Budget tip: Organic potatoes are only $1 to $2 a pound, slightly more expensive than conventional spuds.

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

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

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

The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it's farmed. There are no commercial fisheries left for wild Atlantic salmon.

Budget tip: Canned salmon, almost exclusively from wild catch, can be found for as little as $3 a can.

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

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

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

The solution: Check labels for rBGH-free, rBST-free, produced without artificial hormones, or organic milk. These phrases indicate rBGH-free products.

7. The Organic-Foods Expert Won't Eat: Conventional Apples

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

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

The solution: Buy organic apples.

Budget tip: If you can't afford organic, be sure to wash and peel them. But Kastel personally refuses to compromise. "I would rather see the trade-off being that I don't buy that expensive electronic gadget," he says. "Just a few of these decisions will accommodate an organic diet for a family."

What Does Raw Food Mean?

Today I want to talk briefly about Eating Raw... What does this mean?Eating Raw simply means eating foods in its natural form that has not been cooked in a temperature higher than 118 degrees Fahrenheit. When food is cooked above this temperature lots of its natural enzymes are broken down, causing your digestive system to do more work in producing more enzymes to break down this food in order for your body to absorb it, when in fact we should be doing more of the opposite, eating more natural foods which are higher in enzymes which our bodies need. Now everyone has joined the health crave bandwagon, you have this one and that one telling you this is better for you and that is not good, you should eat this and not that, but really people, we just need to eat more Natural Foods. We have been mentally brain washed with all this hype and marketing. I remember back in the days, I grew up with my grand-mom and we would go in the back garden and pick fresh corn and fresh tomatoes, eat mangoes of the trees and eat our own home grown chickens. Now everything is processed, too much fat, too much cholesterol, when the truth of the matter is that who ate more fat and consumed lots of foods high in these stuff but our grandparents, but you know what the main problem is back then things took its natural course to grow, can't say that for the food today, because you still have lots of food being grown fast yet they label them and say its natural...Please! This is the problem.There are some people out there that have these "natural" and "organic veggi" eating outlets but they still buy food stuff in tins like beans and what not, and they have the nerve to tell people that this is vegan food and natural. Come on people! If you are promoting something then do it right 100% all the way or just pack up and forget it cause your lying to the people and that's wrong.  For those of you and you know who you are, get your act together or get out. If we just take time to stop and check whats going on we don't need all these people telling us what to eat, cause there's lots of them and you know what, people are not living as long as my grand-mom who is 85 years old and many others like her and that's another problem. We are so health conscious that our generation can't even live to reach 60 years comfortable... Hello! Most of us will die before we even get close, but yet we have all these people telling us what we should and should not eat, so my friends just eat natural foods and forget all the hype. Stay away from process foods, exercise everyday and  get your rest. Enjoy all the foods you can but in its natural form as possible and I guarantee most of us will live to reach 85 years and more...Till the next Dialogue... I'm out! Keep it real, keep it natural.

Why We Need Water?

Dehydration is the loss of water from the body, and a depletion of
electrolyte levels (sodium and potassium). It is recommended to
drink 8-10 glasses of water daily but really we cannot put a figure
to just drink sufficient amounts of it daily.

Today I would like to talk about The Dietary Importance of Water. Water as we know it is the most abundant substance in our body. All of our cells in our body are made up of 55 to 75 percent of our total body weight. The food we eat contains about seventy percent water. Did you know that drinking 5 glasses of water a day can lower the risk of deadly heart disease? This study was released in April 2002 at The Loma Linda University. Researchers there said that people who drank five eight-ounces glasses of water daily were about half as likely to die of coronary heart disease as oppose to those who drank two glasses of water a day. Dr. Jacqueline Chan said; "The benefits were far greater than that of stopping smoking or lowering cholesterol". She went on to say that;"This is a really simple method of preventing coronary heart disease". Coffee, Soda, Milk, and Caffeinated Sodas did not show any statistically significant heart benefits. Dr Chan said that more research was needed to confirm the findings, but that researchers already adjusted the figures to account for other potential factors in heart disease fatalities such as smoking, calorie intake, exercise, blood pressure and socioeconomic status. The study also indicated that dehydration could elevate the risk factor such as Blood Viscosity, which brings me to my next point that ninety percent of our fluid blood is comprised of water, not to mention that a reduction in water means more concentrated blood. More importantly is that only a five percent loss of water from our blood can cause the blood to get thicker which contributes to clotting which makes the blood less efficient in delivering oxygen to our brain and muscles. Water contributes to energy storage, If you do not drink enough water to facilitate this, extra glucose remains in your blood stream until it reaches your liver, then the glucose is stored as fat, this means that you can get fatter or gain weight when you do not consume adequate amounts of water daily. So people the bottom line is this, Do not wait until you are feeling thirsty to drink water. By this time you are already dehydrated. Keep in mind that our muscles are made up of 70% to 80% water, although other drinks like milk, sodas and fruit juices are thirst quenchers, they actually increase your need for water.

Until then. Lets continue to Dialogue.

The GOOD FATS

In my last post I spoke about Trans Fats and Saturated Fats, Today I will Speak about the Healthy Fats these being Unsaturated Fats and is mainly found in Vegetables. This type of fat includes Monounsaturated and Polyunsaturated Fats, monounsaturated fats are olive oil, canola oils and peanut oils. These types of oils remain liquid at room temperature but will thicken when refrigerated this type of fat is considered one of the healthiest type of Fat for your body, which are also found in nuts and avocados. Polyunsaturated Fats are found in soybean , corn oils, and sunflower oils, these type of oils remain liquid at room temperature and also when refrigerated, For this reason it  is also the second best type of fat for your body and does not contribute to the clogging of your arteries. There is yet another type of fat known as unsaturated fat such as vegetable oils which are manufactured into a solid form, which are then turned into trans fats, These types of fats is commonly called fully or partially hydrogenated vegetable oil and can be found on the ingredients label of most processed products. Trans fats are mainly used in foods to protect against spoiling and also to enhance the flavour. Restaurants and fast-food outlets tend to use this type of trans fat allot (hydrogenated vegetable oil), especially for frying. so my friends the next time you go out to eat be wise, not because it is tasting good means that is healthy for your body, know the difference from good fats and bad fats read your labels and try to avoid eating out to much... until then thanks for the Dialogue I'm out.

Does the HCG Diet Work?

Why We Need FAT?

Saturated Fats and Trans Fats can be found in most
fast-foods and fried products.

There are lots of reasons why our bodies need fat. Firstly Fat acts as the storage system for excess calories we consume mainly from dietary fat, carbohydrates and proteins. Fats are essential ingredients used to maintain healthy skin and hair also it acts as a carrier for the transportation of fat-soluble vitamins like A,D,E and vitamin K. Dietary Fats provides us with essential fatty acids, and these fatty acids our bodies don't produce, they also help with the regulation of blood pressure and cholesterol in your body. While we need fats in our diet it is also important to identify the types of fats that can damage our cardiovascular system and clog our arteries these being Saturated Fats and Trans Fat. Saturated Fats comes mainly from animal products and dairy but also it can be found in coconut and palm oils as well. Trans Fat comes from hydrogenated vegetables oils such as margarine and vegetable shortening, you might ask what is hydrogenated vegetable oil well it is high tech process in which Vegetable seeds are cleaned and bleached to remove all colour, taste, smells and impurities. The liquid vegetable oil is then heated to high temperatures and a catalyst (commonly nickel, but could be palladium, platinum or rhodium) is added. Hydrogen is bubbled through the liquid. The mixture is then filtered to remove the metal, leaving hydrogenated vegetable oil.Water, whey, salt, vitamins, colourings, flavourings and emulsifiers may then be added to produce hydrogenated margarine. More on this topic to come until then be wise about your fats, be healthy.

Whats the all the Hype about FATS...

In today's society there is a big deal about Fats in our diet.  But some how we seam to forget that our grandparent diet consisted and included lots of fat but for some strange reason they suffered from less illness than us young people of the "Modern Era". Now every corner you turn to there is some marketing HYPE about diet and exercise and they focus on Fat as the culprit for the increase in heart disease and obesity.  They are all round the human body cannot function effeciently without a sufficient supply of fats in our body. An athelete fat acts as a secondary source of energy during training and or competition. Our fat-based energy becomes available soon after our carbohydrate stores in our muscles have become depleted.  Fats are also known as "lipids" did you know that even though carbohydrates are your body's major source of energy, fats are the most and highly concentrated source of energy over carbohydrates and proteins. I will continue this article later on in the week its time we educate ourselves people the information is out there just take some time to read until then...

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About Starches?

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