STONE
TWO FRIENDS WERE WALKING THROUGH THE DESERT.
DURING SOME POINT OF THE JOURNEY, THEY HAD AN ARGUMENT; AND ONE FRIEND SLAPPED THE OTHER ONE IN THE FACE .
THE ONE WHO GOT SLAPPED WAS HURT, BUT WITHOUT SAYING ANYTHING, WROTE IN THE SAND:
“TODAY MY BEST FRIEND SLAPPED ME IN THE FACE .”
THEY KEPT ON WALKING, UNTIL THEY FOUND AN OASIS, WHERE THEY DECIDED TO TAKE A BATH.
THE ONE WHO HAD BEEN SLAPPED GOT STUCK IN THE MIRE AND STARTED DROWNING, BUT THE FRIEND SAVED HIM.
AFTER HE RECOVERED FROM THE NEAR DROWNING, HE WROTE ON A STONE:
“TODAY MY BEST FRIEND SAVED MY LIFE.”
THE FRIEND WHO HAD SLAPPED AND SAVED HIS BEST FRIEND ASKED HIM, “AFTER I HURT YOU, YOU WROTE IN THE SAND AND NOW, YOU WRITE ON A STONE, WHY?”
THE FRIEND REPLIED “WHEN SOMEONE HURTS US WE SHOULD WRITE IT DOWN IN SAND, WHERE WINDS OF FORGIVENESS CAN ERASE IT AWAY. BUT, WHEN SOMEONE DOES SOMETHING GOOD FOR US, WE MUST ENGRAVE IT IN STONE WHERE NO WIND CAN EVER ERASE IT.”
LEARN TO WRITE YOUR HURTS IN THE SAND AND TO CARVE YOUR BENEFITS IN STONE.
Monday, February 28, 2011
Sunday, February 27, 2011
What's in Fast Food Chicken? (It’s NOT Chicken)
Frying chicken is fairly simple, if a little messy. You dip pieces of chicken into a mix of egg and milk, roll them around in flour and spices, then cook the chicken in sizzling hot oil until the pieces are brown, crispy and delicious.
But wait! Don’t forget to add a dash of dimethylpolysiloxane, an anti-foaming agent made of silicone that is also used in Silly Putty and cosmetics.
Now add a heaping spoonful of tertiary butylhydroquinone (TBHQ), which is a chemical preservative and a form of butane (AKA lighter fluid). One gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse," according to A Consumer’s Dictionary of Food Additives. Five grams of TBHQ can kill you.
Sprinkle on thirteen other corn-derived ingredients, and you're only about twenty shy as many ingredients as a single chicken nugget from McDonald’s. And you were using pulverized chicken skin and mechanically reclaimed meat for your chicken, right?
No one in his or her right mind would cook chicken like this. Yet every day, hoards of Americans consume these ingredients in Chicken McNuggets, which McDonalds claims are “made with white meat, wrapped up in a crisp tempura batter.”
However chicken only accounts for about 50% of a Chicken McNugget. The other 50% includes a large percentage of corn derivatives, sugars, leavening agents and other completely synthetic ingredients, meaning that parts of the nugget do not come from a field or farm at all. They come from a petroleum plant. Hungry?
Scariest perhaps is the fact that this recipe is a new and improved, “healthier” Chicken McNugget launched in 2003 after a federal judge called the deep-fried poultry bites “a McFrankenstein creation of various elements not utilized by the home cook.” Also terrifying is the fact that these McFrankenuggets are overwhelmingly marketed to children who love their fun shapes and kid-friendly size.
While McDonald’s is of course the poster child for fast food ire, if you look at the nutritional information for chicken at any fast food restaurant, the ingredient list will be dozens of items longer than the egg, flour, chicken and oil recipe you might use at home.
Eating fast food is a habit, but it is one that you can break? No doubt you rarely plan to have a delicious meal at Arby’s for dinner, a lingering lunch at Carl’s Jr. or a special breakfast at the Burger King in the airport. It just happens. You are late, tired, hungry, broke, or all of the above. You have no time, and you must find something to eat before you crash. All of a sudden a bright, friendly sign beckons from the side of the road: Drive-through!
In five minutes you are happily chowing down on an inexpensive, filling meal. But don’t be fooled – the true cost of fast food does not come out of your wallet, but out of your body, your health, and your years on this earth.
You can break the unhealthy fast food habit: educate yourself about the true ingredients of fast food items, plan ahead for your meals, carry healthy snacks like nuts to ward off hunger and cook healthy chicken recipes at home. Convince yourself that fast food is the most disgusting stuff on the planet and is harmful to you and to those you love. After reading this, that shouldn’t be too hard.
Full ingredient list for a Chicken McNugget (from McDonald’s website):
White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary). Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.
Full ingredient list for my mother’s fried chicken:
Bone-in chicken pieces, egg, milk, flour, canola oil, salt & pepper.
Sources:
CNN
A Consumer’s Dictionary of Food Additives
McDonald’s
Omnivore’s Dilemma, Michael Pollan
But wait! Don’t forget to add a dash of dimethylpolysiloxane, an anti-foaming agent made of silicone that is also used in Silly Putty and cosmetics.
Now add a heaping spoonful of tertiary butylhydroquinone (TBHQ), which is a chemical preservative and a form of butane (AKA lighter fluid). One gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse," according to A Consumer’s Dictionary of Food Additives. Five grams of TBHQ can kill you.
Sprinkle on thirteen other corn-derived ingredients, and you're only about twenty shy as many ingredients as a single chicken nugget from McDonald’s. And you were using pulverized chicken skin and mechanically reclaimed meat for your chicken, right?
No one in his or her right mind would cook chicken like this. Yet every day, hoards of Americans consume these ingredients in Chicken McNuggets, which McDonalds claims are “made with white meat, wrapped up in a crisp tempura batter.”
However chicken only accounts for about 50% of a Chicken McNugget. The other 50% includes a large percentage of corn derivatives, sugars, leavening agents and other completely synthetic ingredients, meaning that parts of the nugget do not come from a field or farm at all. They come from a petroleum plant. Hungry?
Scariest perhaps is the fact that this recipe is a new and improved, “healthier” Chicken McNugget launched in 2003 after a federal judge called the deep-fried poultry bites “a McFrankenstein creation of various elements not utilized by the home cook.” Also terrifying is the fact that these McFrankenuggets are overwhelmingly marketed to children who love their fun shapes and kid-friendly size.
While McDonald’s is of course the poster child for fast food ire, if you look at the nutritional information for chicken at any fast food restaurant, the ingredient list will be dozens of items longer than the egg, flour, chicken and oil recipe you might use at home.
Eating fast food is a habit, but it is one that you can break? No doubt you rarely plan to have a delicious meal at Arby’s for dinner, a lingering lunch at Carl’s Jr. or a special breakfast at the Burger King in the airport. It just happens. You are late, tired, hungry, broke, or all of the above. You have no time, and you must find something to eat before you crash. All of a sudden a bright, friendly sign beckons from the side of the road: Drive-through!
In five minutes you are happily chowing down on an inexpensive, filling meal. But don’t be fooled – the true cost of fast food does not come out of your wallet, but out of your body, your health, and your years on this earth.
You can break the unhealthy fast food habit: educate yourself about the true ingredients of fast food items, plan ahead for your meals, carry healthy snacks like nuts to ward off hunger and cook healthy chicken recipes at home. Convince yourself that fast food is the most disgusting stuff on the planet and is harmful to you and to those you love. After reading this, that shouldn’t be too hard.
Full ingredient list for a Chicken McNugget (from McDonald’s website):
White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary). Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.
Full ingredient list for my mother’s fried chicken:
Bone-in chicken pieces, egg, milk, flour, canola oil, salt & pepper.
Sources:
CNN
A Consumer’s Dictionary of Food Additives
McDonald’s
Omnivore’s Dilemma, Michael Pollan
Friday, February 25, 2011
Diet Soda side effect
Study ties diet soda to heart attack risk
http://www.msnbc.msn.com/id/21134540/vp/41499176#41499176
http://www.msnbc.msn.com/id/21134540/vp/41499176#41499176
Kids Learn How to Grow Veggies
Angela Gartner
Posted Feb 10, 2011
The ground is still covered in snow and ice, and temperatures are in the single digits, but local fourth-graders are getting a taste of early spring planting with the Veggie U program.
"I like how we can play with the dirt and see how the plants grow," said Caitie Nicholson, a fourth-grader of Chestnut Elementary School in Painesville.
Caitie's teacher, Tamra Stokes, introduced them to Veggie U, a program that studies soil, planting, nutrition and plant anatomy.
The nonprofit program is from the Culinary Vegetable Institute in Milan, Ohio, whose goal is to change the eating habits of children by teaching them about agriculture and healthy food choices.
"We are teaching kids about plants, from seed to harvest," Stokes said.
So far, her class has tasted fresh fruit and vegetables, planted seeds and constructed worm farms. Monday morning, the students were conducting various plant experiments from the Veggie U curriculum.
Stokes said the kids' favorite part of the program is playing with the dirt.
When the students were asked about the different vegetables they enjoyed, most said popcorn shoots, celery and spinach.
"I told them about the cartoon character Popeye and how spinach makes you strong," Stokes said.
She hopes that the kids make healthier choices by selecting fresh food rather than food out of a can.
Veggie U is new to the school district this year and began through an initiative from ACHIEVE Lake County, a Lake County General Health District community health advocate organization.
ACHIEVE partnered with the Ohio Department of Health to place Veggie U kits in more than 10 fourth-grade classrooms in Lake County school districts, such as Painesville, Madison, Kirtland, Fairport and Willoughby-Eastlake.
The curriculum was designed by teachers to meet federal standards of the No Child Left Behind initiative, according to a news release.
The program was funded by a grant from the Ohio Department of Health, but only for the 2010-2011 school year.
"There is no current funding at this time," ACHIEVE spokeswoman Tori Luyster said. "We are trying to see what we can do for next year."
Luyster said the program teaches kids the importance of nutrition.
"It's one of the initiatives ACHIEVE is trying to do -- to get people to eat better," she said.
Stokes said she likes the program for her students, but hopes it starts in the spring rather than the fall, if it continues next year.
There is no natural light for the plants to grow in the classroom because of the outside environment, Stokes said.
The students don't seem deterred as they rushed around the classroom checking on their experiments and recording the results in their notebooks.
"I like how we get to see how well the plants are going to grow," Carlos Navarro said.
Ciera Rapascky said she now likes Veggie U a lot more than she did at first.
"I like that you can plant seeds, watch them grow and then pick the vegetables and eat them," she said.
To see more of The News-Herald or to subscribe to the newspaper, go to http://www.news-herald.com/.
Copyright © 2011, The News-Herald, Willoughby, Ohio
Posted Feb 10, 2011
The ground is still covered in snow and ice, and temperatures are in the single digits, but local fourth-graders are getting a taste of early spring planting with the Veggie U program.
"I like how we can play with the dirt and see how the plants grow," said Caitie Nicholson, a fourth-grader of Chestnut Elementary School in Painesville.
Caitie's teacher, Tamra Stokes, introduced them to Veggie U, a program that studies soil, planting, nutrition and plant anatomy.
The nonprofit program is from the Culinary Vegetable Institute in Milan, Ohio, whose goal is to change the eating habits of children by teaching them about agriculture and healthy food choices.
"We are teaching kids about plants, from seed to harvest," Stokes said.
So far, her class has tasted fresh fruit and vegetables, planted seeds and constructed worm farms. Monday morning, the students were conducting various plant experiments from the Veggie U curriculum.
Stokes said the kids' favorite part of the program is playing with the dirt.
When the students were asked about the different vegetables they enjoyed, most said popcorn shoots, celery and spinach.
"I told them about the cartoon character Popeye and how spinach makes you strong," Stokes said.
She hopes that the kids make healthier choices by selecting fresh food rather than food out of a can.
Veggie U is new to the school district this year and began through an initiative from ACHIEVE Lake County, a Lake County General Health District community health advocate organization.
ACHIEVE partnered with the Ohio Department of Health to place Veggie U kits in more than 10 fourth-grade classrooms in Lake County school districts, such as Painesville, Madison, Kirtland, Fairport and Willoughby-Eastlake.
The curriculum was designed by teachers to meet federal standards of the No Child Left Behind initiative, according to a news release.
The program was funded by a grant from the Ohio Department of Health, but only for the 2010-2011 school year.
"There is no current funding at this time," ACHIEVE spokeswoman Tori Luyster said. "We are trying to see what we can do for next year."
Luyster said the program teaches kids the importance of nutrition.
"It's one of the initiatives ACHIEVE is trying to do -- to get people to eat better," she said.
Stokes said she likes the program for her students, but hopes it starts in the spring rather than the fall, if it continues next year.
There is no natural light for the plants to grow in the classroom because of the outside environment, Stokes said.
The students don't seem deterred as they rushed around the classroom checking on their experiments and recording the results in their notebooks.
"I like how we get to see how well the plants are going to grow," Carlos Navarro said.
Ciera Rapascky said she now likes Veggie U a lot more than she did at first.
"I like that you can plant seeds, watch them grow and then pick the vegetables and eat them," she said.
To see more of The News-Herald or to subscribe to the newspaper, go to http://www.news-herald.com/.
Copyright © 2011, The News-Herald, Willoughby, Ohio
Tuesday, February 22, 2011
Milk, Lactose Intolerance & Allergies
Lactose Intolerance
Many people are unable to consume cow’s milk and other milk products because they are unable to digest the sugar in milk called lactose. This sugar only exists in mammals’ milk, including human breast milk. In order for lactose to be digested it must be broken down in the small intestine by the enzyme lactase. Most infants possess the enzyme lactase, and can therefore digest lactose, but this ability is lost in many people after weaning (commonly after the age of two or three).
A simple remedy for this is simply, when they drink milk or any dairy products to take one or two of lactase digestive enzymes with that meal. Another very important issue it is to only drink certified raw or raw milk that you now is truly clean and healthy milk. Raw cows or goat’s milk is a very natural food especially for babies but also for adults if they can digest it. The frequency of lactose intolerance varies from around 90-100 per cent of Asians, 65-70 per cent of Africans, to 10 per cent of Caucasians (6). This shows the great need for everyone to get this word out about how easy it is to end of this problem by simply taking a digest enzyme for lactose intolerance. In the absence of lactase, lactose is fermented by bacteria in the large intestine, this leads to gas. Symptoms of lactose intolerance include nausea, cramps, bloating, wind, and diarrhoea. The treatment is straightforward: avoid lactose or take lactase digestive enzymes.
An allergic reaction to cow’s milk is very different to lactose intolerance and can, in extreme circumstances, be fatal. An allergic reaction to milk occurs when the body’s immune system perceives one of the proteins in milk (either whey or casein) as a foreign invader and launches an attack. Symptoms are generally more extreme than in lactose intolerance and include excessive mucus production resulting in a runny nose and blocked ears. More serious symptoms include eczema, colic, diarrhoea, asthma and vomiting. Casein is more difficult to avoid as it is commonly used in the production of bread, processed cereals, instant soups, margarine, salad dressings, sweets and cake mix. The good wellness program which includes enzymes and several other factors can dramatically change the life to the better for people suffering from milk and allergies. There’s no need to live life uncomfortable in the state of unwellness. It can be fixed the body has the ability to grow healthy. Yet it needs all the nutrition especially enzymes in friendly bacteria (pro bionics) to do this.
Many people are unable to consume cow’s milk and other milk products because they are unable to digest the sugar in milk called lactose. This sugar only exists in mammals’ milk, including human breast milk. In order for lactose to be digested it must be broken down in the small intestine by the enzyme lactase. Most infants possess the enzyme lactase, and can therefore digest lactose, but this ability is lost in many people after weaning (commonly after the age of two or three).
A simple remedy for this is simply, when they drink milk or any dairy products to take one or two of lactase digestive enzymes with that meal. Another very important issue it is to only drink certified raw or raw milk that you now is truly clean and healthy milk. Raw cows or goat’s milk is a very natural food especially for babies but also for adults if they can digest it. The frequency of lactose intolerance varies from around 90-100 per cent of Asians, 65-70 per cent of Africans, to 10 per cent of Caucasians (6). This shows the great need for everyone to get this word out about how easy it is to end of this problem by simply taking a digest enzyme for lactose intolerance. In the absence of lactase, lactose is fermented by bacteria in the large intestine, this leads to gas. Symptoms of lactose intolerance include nausea, cramps, bloating, wind, and diarrhoea. The treatment is straightforward: avoid lactose or take lactase digestive enzymes.
An allergic reaction to cow’s milk is very different to lactose intolerance and can, in extreme circumstances, be fatal. An allergic reaction to milk occurs when the body’s immune system perceives one of the proteins in milk (either whey or casein) as a foreign invader and launches an attack. Symptoms are generally more extreme than in lactose intolerance and include excessive mucus production resulting in a runny nose and blocked ears. More serious symptoms include eczema, colic, diarrhoea, asthma and vomiting. Casein is more difficult to avoid as it is commonly used in the production of bread, processed cereals, instant soups, margarine, salad dressings, sweets and cake mix. The good wellness program which includes enzymes and several other factors can dramatically change the life to the better for people suffering from milk and allergies. There’s no need to live life uncomfortable in the state of unwellness. It can be fixed the body has the ability to grow healthy. Yet it needs all the nutrition especially enzymes in friendly bacteria (pro bionics) to do this.
Talking Turkey
Forty-five million turkeys are killed each year for Thanksgiving. There are still wild turkeys in the United States. I have over 40 that live on or come by my land every day. It makes me sad to think of the farmed birds when you have seen them free in their natural environment. Wild turkeys are actually very handsome, with black wing and tail feathers that shimmer red-green and copper, contrasting with their white wing bars – nothing like the all-white, broad-breasted, meat strains bred in our farms today. Wild turkeys enjoy roosting in trees, but build their nests on the ground. If they are threatened, they can fly as far as one mile at an amazing (55mph). It is strange that so many people think turkeys can’t fly. Seeds, nuts, roots, tubers, grubs, grasses, legumes and sometimes small amphibians and molluscs (snails and slugs) make up their varied diet. I love to feed them also. The turkey’s semi-wild nature means that they suffer very badly in factory farms.
In the U.S. more than 95% of farmed birds are intensively confined. One day old chicks (known as poults) are either placed in large, windowless broiler sheds or in pole barns (like warehouses) which have natural light and ventilation. Up to 25,000 birds may be crammed into a shed – giving only 2.5sq.ft to each. As they grow, they can hardly move and the floor becomes putrid and stinks of excrement. Like broiler chickens, the turkeys are in agony from burns and ulcers on their feet and breasts.
Instead of the wide variety of food that a turkey is meant to eat, farmed birds are given pellets of the same unnaturally high protein feed, day in and day out. A boring, never changing diet causes frustration and stress to almost all farmed animals. Because turkeys are forced to grow quickly and have an unnaturally large breast size, many are in severe pain as their heart and legs cannot withstand this abnormally rapid growth.
Millions of baby birds die mainly from heart attacks before they reach slaughter weight. Turkeys are never cannibals in the wild but in overcrowded, filthy, boring conditions, they may peck at each other relentlessly. Instead of changing the conditions, some are debeaked to prevent injury or death. In debeaking, slightly more than half of the upper beak is painfully cut off with a red-hot blade, and the lower beak is blunted. The upper beak is left shorter than the lower beak, making it difficult for the bird to grasp feathers or skin.
Turkeys have their toes clipped to prevent stress-induced fighting. According to Raising Poultry the Modern Way, ‘the two inside toes are clipped so that the nails are completely removed. Surgical scissors or an electric debeaker may be used’.
Lets only eat Organic fed and not factory farmed birds like I have just talked about.
In the U.S. more than 95% of farmed birds are intensively confined. One day old chicks (known as poults) are either placed in large, windowless broiler sheds or in pole barns (like warehouses) which have natural light and ventilation. Up to 25,000 birds may be crammed into a shed – giving only 2.5sq.ft to each. As they grow, they can hardly move and the floor becomes putrid and stinks of excrement. Like broiler chickens, the turkeys are in agony from burns and ulcers on their feet and breasts.
Instead of the wide variety of food that a turkey is meant to eat, farmed birds are given pellets of the same unnaturally high protein feed, day in and day out. A boring, never changing diet causes frustration and stress to almost all farmed animals. Because turkeys are forced to grow quickly and have an unnaturally large breast size, many are in severe pain as their heart and legs cannot withstand this abnormally rapid growth.
Millions of baby birds die mainly from heart attacks before they reach slaughter weight. Turkeys are never cannibals in the wild but in overcrowded, filthy, boring conditions, they may peck at each other relentlessly. Instead of changing the conditions, some are debeaked to prevent injury or death. In debeaking, slightly more than half of the upper beak is painfully cut off with a red-hot blade, and the lower beak is blunted. The upper beak is left shorter than the lower beak, making it difficult for the bird to grasp feathers or skin.
Turkeys have their toes clipped to prevent stress-induced fighting. According to Raising Poultry the Modern Way, ‘the two inside toes are clipped so that the nails are completely removed. Surgical scissors or an electric debeaker may be used’.
Lets only eat Organic fed and not factory farmed birds like I have just talked about.
Saturday, February 12, 2011
Only 3 to 4% of cancers genetic inheritance
Only 3 to 4% of all cancers are based on your genetic inheritance; your DNA. Propaganda by the media has led most to falsely believe otherwise. You can have your DNA tested for under $200 just email me a request for the test kit. It is now well known scientifically that genes can be turned ON or OFF based on the "environment" around the cells; in other words the nutrients or lack of nutrients and the toxins are what controls it. In fact, it is now also known that your DNA can, in fact, be changed by the nutrients around a cell! Get your DNA tested today
Thursday, February 10, 2011
Osteoporosis & the minitrampoline
Osteoporosis is holy bones. Osteo = bone, porosis = contains pores. All human bones contain holes, so osteoporosis is a relative term usually meaning more and bigger holes or pores than is desirable. Actually, osteoporosis is the decalcification of bones to the point of them becoming weaker and easier to be broken. The condition is found most prevalently in astronauts, senior citizens, and those who are bedridden. That is because bones have the ability of becoming stronger under stress and weaker when there is no stress. Gravity is the natural opposition (the good kind of stress) that makes live things strong.
Under healthy conditions, most forms of exercise will strengthen the bones, but when osteoporosis is known to exist, it is best to exercise without instantaneous trauma and impact on the weight bearing joints.
Exercise can be helpful in building and maintaining strong bones. Exercise that forces you to work against gravity – so called weight bearing exercises such as walking or jogging [and rebounding] are beneficial.
The minitrampoline provides a convenient form of exercise with a major advantage being its apparent low level of trauma to the musculoskeletal system. Only takes 3 mins 1 to 3 times a day.
Under healthy conditions, most forms of exercise will strengthen the bones, but when osteoporosis is known to exist, it is best to exercise without instantaneous trauma and impact on the weight bearing joints.
Exercise can be helpful in building and maintaining strong bones. Exercise that forces you to work against gravity – so called weight bearing exercises such as walking or jogging [and rebounding] are beneficial.
The minitrampoline provides a convenient form of exercise with a major advantage being its apparent low level of trauma to the musculoskeletal system. Only takes 3 mins 1 to 3 times a day.
Tuesday, February 1, 2011
Children -walking test tubes -nasty food additives
http://www.youtube.com/watch?v=z1GtmbmIGNc&feature=player_embedded#
WASHINGTON (Reuters) – Some 390 tons of ground beef produced by a California meat packer, some of it nearly two years ago, is being recalled for fear of potentially deadly E. coli bacterium tainting, U.S. officials said on Monday.
The beef was produced by Huntington Meat Packing Inc of Montebello, California, and shipped mainly to California outlets, the U.S. Department of Agriculture's food safety arm said.
An initial problem, in ground beef shipped by the plant from January 5 to January 15, was discovered during a regular safety check, the Food Safety and Inspection Service said.
It said it had received no reports of illnesses associated with consumption of the recalled products.
During a follow−up review of the company's records, government inspectors determined additional products produced and shipped in 2008 to be of concern because they may have been contaminated with E.coli, the service said in a notice on its web site.
This batch was produced from February 19, 2008, to May 15, 2008. It also had been shipped to distribution centers, restaurants and hotels within California, the notice said.
"While these products are normally used fresh, the establishment is taking this action out of concern that some product may still be frozen and in commerce," it said.
E. coli is a potentially deadly bacterium that can cause kidney failure in the most serious cases.
The service said it routinely conducts checks to verify that recalling firms notify customers, including restaurants, of the recall and that steps are taken to make sure the product is no longer available to consumers.
(Reporting by Jim Wolf, Editing by Philip Barbara)
Shouldn't supposedly fresh food have a label stating its true age, not just when it was packed?
The beef was produced by Huntington Meat Packing Inc of Montebello, California, and shipped mainly to California outlets, the U.S. Department of Agriculture's food safety arm said.
An initial problem, in ground beef shipped by the plant from January 5 to January 15, was discovered during a regular safety check, the Food Safety and Inspection Service said.
It said it had received no reports of illnesses associated with consumption of the recalled products.
During a follow−up review of the company's records, government inspectors determined additional products produced and shipped in 2008 to be of concern because they may have been contaminated with E.coli, the service said in a notice on its web site.
This batch was produced from February 19, 2008, to May 15, 2008. It also had been shipped to distribution centers, restaurants and hotels within California, the notice said.
"While these products are normally used fresh, the establishment is taking this action out of concern that some product may still be frozen and in commerce," it said.
E. coli is a potentially deadly bacterium that can cause kidney failure in the most serious cases.
The service said it routinely conducts checks to verify that recalling firms notify customers, including restaurants, of the recall and that steps are taken to make sure the product is no longer available to consumers.
(Reporting by Jim Wolf, Editing by Philip Barbara)
Shouldn't supposedly fresh food have a label stating its true age, not just when it was packed?
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