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Food and Nutrition in the News

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After watching several documentaries about our food supply and learning just how deficient in nutrients the food we consume has become over the past 30-years, our family has decided to make some serious changes. We are buying organic, eating in season and buying locally. Our meat is grassfed, our bread in homebaked and I feel good about what my family is eating.

If you aren't aware of the danger genentically modified corn and soy products present to your families diet, continue reading. Find out the latest news and commentary on GMO food sources, eating and buying organic foods, nutritional news, food related health issues and much more.

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 Title   Date   Author   Host 

foodfacts.mercola.com

October 10, 2016

One of the most wildly popular trees on the planet is the cacao, the plant species from which cocoa - and chocolate - is derived. While some might think cacao and cocoa are one in the same, they're not, exactly.

There's been a lot of discussion about free radicals and antioxidants, but some are unsure of what these terms mean in regard to our health. Exposure to the sun, cigarette smoke, pollution, and toxic chemicals, such as chemical weed killers, and unhealthy foods can all release free radical activity in the body, however they also can be produced by factors like stress, damaging healthy tissue. Antioxidants in the foods you eat reverse that process, helping to combat disease by zapping harmful free radicals. That's where cacao comes in. Raw cacao powder contains more than 300 different chemical compounds and nearly four times the antioxidant power of your average dark chocolate - more than 20 times than that of blueberries. Protein, calcium, carotene, thiamin, riboflavin, magnesium, sulfur, flavonoids, antioxidants, and essential fatty acids are also present. The precise blend of all these elements combined serve to kick in naturally occurring phytochemicals that have incredible benefits throughout the body, such as lowered LDL cholesterol, improved heart function, and reduced cancer risk.

lifespa.com

by John Douillard

September 30, 2016

There is much debate over MSG, a flavor enhancer, that is linked to a host of health issues including fibromyalgia (1), obesity (2), fatty liver (3), high insulin and blood sugar (4), high cholesterol (3), metabolic syndrome (4), and high blood pressure.

In the 1960's the phrase, "Chinese Restaurant Syndrome" was coined by an article in The New England Journal of Medicine. Twenty minutes after eating Chinese food, some very sensitive people would experience tingling, brain fog, numbness, chest pressure and pain.

thehindu.com

September 17, 2016

In a response submitted to the Genetic Engineering Appraisal Committee (GEAC) under the Ministry of Environment, Forests and Climate Change (MoEFCC), the city-based environmental organisation Thanal said the hybrid variety of GM mustard was not needed.

The letter addressed to Amita Prasad, Chair, GEAC, pointed out that GEAC had sought public feedback on the new variety without releasing the full biosafety data. "Only the Assessment of Food and Environmental Safety (AFES) document has been published on the official website. It does not have details of the study protocols or data generated, on which feedback is being sought."

wakeupnews.org

September 17, 2016

Two more European countries are rejecting genetically modified organisms (GMOs). Lativia and Greece have specifically said no to growing Monsanto's genetically modified maize, or MON810.

Scotland and Germany were the first countries that booted GMOs. They feared that GMO crops would contaminate the food and beverage and in this order put these industries in dangerous.

home.bt.com

by Louisa McKenzie

September 16, 2016

Organic food is often cited as being better for your health and for the environment. However, many people are put off by organic food's perceived higher price tag.

This month The Soil Association is raising awareness of organic food and wants you to Organic Your September. However, if you think organic food is too costly, switching wholly or partly to organic needn't be as expensive as you probably think.

gardenbetty.com

September 16, 2016

If you asked most people what color egg yolks are, they would likely answer yellow. Yolks have always been associated with the color yellow, which is unfortunate because backyard chicken keepers know better.

Backyard chicken keepers know that yolks can and should be a bright, bold orange, and those bright, bold orange yolks are a sign of a happy, healthy hen. Last year, I compared my pasture-foraging, insect-pecking, soil-scratching, whole grain-feeding chickens' yolks to the yolks of both their "free-ranging" and factory-farmed counterparts. The results were clearly visible: Yolks from my homegrown eggs were not only darker, but also fuller and thicker. Even the eggshells were denser and harder to crack. But what's the big deal about orange yolks?

nature.com

by Elizabeth Gibney

September 14, 2016

A massive food-monitoring programme in the wake of the Fukushima nuclear disaster has provided scientists with a unique look at how radioactivity peaks in different foods after a nuclear spill.

Almost four years since the incident, the first analysis of the data also confirms what multiple studies of Fukushima residents have already shown: few people are likely to have eaten food that exceeded strict Japanese limits on radioactive contamination.

thetruthaboutcancer.com

by A Von Butz

September 9, 2016

If you use this common cooking oil thinking it's a healthy choice - think again. Get the scoop on how industry turned a waste product into a kitchen staple.

In 1956, a major cooking oil company published a series of magazine advertisements claiming that "fried foods become light foods" when vegetable oil is used in place of butter or lard. The clear message to health-savvy homemakers was that vegetable oil was a low-calorie solution to the more traditional fats they were cooking with. Millions of well-meaning cooks took the bait and made the switch, thinking their families would be better off as a result.

realfarmacy.com

by Anya V

September 9, 2016

According to the World Health Organization, 3.5 billion people suffer from some type of parasitic infection. A parasite is any organism that lives and feeds off of another organism.

Parasites take and utilize your body's nutrients and in so doing, hurt the entire organism. Parasites take on a number of different forms and can thrive throughout the body. They most often live within the human intestines. Some eat your food, making you hungry after every meal and unable to gain weight. Others consume your red blood cells, causing anemia.

newsghana.com.gh

September 9, 2016

The Transatlantic Consumer Dialogue (TACD)[1], a network of 77 EU and U.S. consumer organisations, today published a new resolution on consumer concerns about new genetic engineering techniques.

Consumers have right to know when new genetic engineering techniques are used, including in their food, but companies are lobbying to exempt such products from regulation. A number of new genetic engineering techniques have been developed which were not in use when current laws on genetically modified organisms (GMOs) were drafted.

      

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