Summer Harvest

2C grated carrot

2C grated red cabbage

1/2C diced pineapple

1/4 C diced red onion

1/4 C chopped parsley

3T chopped walnuts

3T pumpkin seeds

3T olive oil

1T apple cider vinegar

2t agave nectar

salt and pepper

parsley sprigs for garnish

Combine all ingredients in a large bowl. Toss. Serve. Celebrate.

MSG

MSG, or monosodium glutamate is the sodium salt of glutamic acid. OK…so what does that mean?

Glutamic acid is an abundant, non-essential, naturally occurring amino acid. Amino acids are what protein is made out of. There are nine essential amino acids, meaning, our bodies can’t produce them and must get them from food. Meat products have all nine as do some plants and vegetables. Chia seed is one, quinoi grain is another.

MSG, therefore, is the salt from glutamic acid. How is it extracted? MSG is “generally made by bacterial or microbial fermentation wherein the bacteria used are often, if not always, genetically engineered.” 1

In case you didn’t know, MSG is used by industrial food manufacturers as a flavour enhancer because it “balances, blends and rounds the total perception of other tastes.”2

At this point, MSG is considered by national and international bodies for the safety of food additives to be “safe for human consumption as a flavour enhancer.”2

In my opinion, the safety of MSG consumption is on thin ice. For example: “The Oral lethal dose to 50% of subjects is between 15 to 18 g/kg body weight in rat and mice respectively. 5 times greater than that of salt. Therefore, the intake of MSG as a food additive and the natural level of glutamic acid in foods do not represent a toxicologinal concern in humans.”3 

OK, so if I eat 1 kg of MSG all at once I can expect at least a near death experience. But having just a little at a time is fine.

That’s it? Cased closed?

Not yet. Further information on the potential harm of MSG will be discussed in a future post.

Now, back to the task at hand.

The Soy-MSG connection: Hydrolyzed Soy Protein and Soy Protein Isolate.

SoyInfo.com is a good reference site for all things soy. They are not funded by or associated any soybean companies so it’s a great place to go for unbiased info.

In regards to hydrolyzed soy protein, SoyInfo.com states that: “The extraction process of hydrolysis involves boiling in a vat of acid and then neutralizing the solution with a caustic soda. The resultant sludge is scraped off the top and allowed to dry.”

Sounds pretty tasty.

Besides soy protein, this stuff contains “free-form exitotoxic amino acids”, also known as MSG.

The food industry loves to use large amounts of hydorlyzed proteins as flavour enhancers because of the significant amounts of MSG contained therein. Food products containing hydrolyzed proteins are not required to label MSG on the ingredients list. Why not?

Dunno.

More from SoyInfo.com: “In almost all cases, hydrolyzed soy protein contains a significant amount of genetically manipulated soy.”

Soy Protein Isolate

Soy protein isolate is “a highly-processed protein isolate where the soy protein is removed from defatted soybean flakes. Soy protein isolates contain over 90% soy protein. It commonly contains genetically-manipulated soy.”

An article at savvyvegetarian.com states: “Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultand curds are spray-dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein”

I’d be willing to wager that hydrolyzed soy protein and soy protein isolates can be found in a significant number of popular food products. Next time you’re at the grocery store see how many you can identify.

Sources: 

1. SoyInfo.com

2. Wikipedia

3. National Center For Biotechnology Information

4. SavvyVegetarian

Disclaimer: Statements made in this publication are the thoughts and opinions of the author and have not been evaluated by the U.S. or Canadian Food and Drug Administration. 

Tofu

The Soy Story

The soy bean plant is native to East Asia. It was traditionally consumed in a fermented state. Fermented soy bean products include soy sauce and miso.

Soy beans are one of the hardest plant foods to digest.1

Why? Because soy beans are high in enzyme inhibitors and anti-nutrients.

Enzymes are crucial in the digestive process as they aid the body in separating nutrients into their single molecular particles. Think of enzymes as scissors. Enzymes cut carbohydrate chains into power-providing glucose molecules.

An enzyme inhibitor is a molecule that binds to enzymes and decreases their activity. Blocking an enzyme’s activity can kill a pathogen or correct a molecular imbalance. Many drugs, Viagara for one, use enzyme inhibitors. They are also used in pesticides and herbicides.2

There are also molecules known as enzyme activators which increase activity.

An interesting note is that natural poisons are often enzyme inhibitors that have evolved to defend a plant or animal against predators. These inhibitors are some of the most poisonous compounds known to mankind.

Anti-nutrients are compounds that interfere with the absorption of nutrients.

Edamame

Anti-nutrients are found in varying levels in almost all foods. They may be beneficial in reducing the risk of cancer. For example, tannins, which are anti-nutrients, have anti-cancer properties. Green tea, which has large amounts of anti-nutrients also has anti cancer properties.3

Fermentation, cooking and malting increase nutritive quality in foods high in anti-nutrients.

Fermentation can be thought of as a pre-digestive process. Fermentation breaks down inhibitors, allows for better absorption of nutrients and adds beneficial bacteria. 1

So far, based on this research, it seems that enzyme inhibitors are not beneficial to digestion and anti-nutrients are non-nutritive yet have anti cancer properties. If cooking and/or fermenting soy beans takes care of inhibitors and increases nutritive quality then we’re all good right?

Well…not quite.

Soy beans are high in compounds known as Phyoestrogens. Look at the second half of that word – ‘estrogen’. It has been proposed that plants use phytoestrogens as a natural defence against over-population of herbivores by controlling male fertility.4

Hold on a second here! Does that mean that soy beans and tofu will prevent guys from having kids? Who needs birth control!

But what if you wanted to be fertile?

In a 2010 study on phytoestrogens and male fertility, the conclusion was “neither soy foods nor isoflavone supplements alter measures of bioavailable testosterone concentrations in men.”5

OK, so science has spoken on that one and we can still make tofu babies.

Red alert for guys here!

BPA’s in abundance

BPA, found in plastic water bottles will mess with your fertility. As will BHA, sometimes used as a preservative and also found in Acutane, sunscreens that contain 4-MBC and the food dye Red # 3.4

So regarding the soy beans, we’re still doing OK then.

Almost…

Soybeans are the most genetically modified food in existence today.

Case study in point:

Roundup-ready Soybean or, 40-3-2 was one of the worlds first genetically modified plant.

As we’ve learned, the soybeans natural enzyme inhibitors provide protection against pests.

The only major challenge with farming soy beans are invasive weeds.

In the ’90′s, a plasmid which was transferred to the soybean cells through the cauliflower mosaic virus was developed to provide immunity to soy against Roundup.6

This created the revolutionary 40-3-2 Soybean, the world’s first Roundup ready soybean crop.

Should have planted Roundup Ready

GMO foods are notoriously controversial. A quick perusal of Wikipedia reveals that science has sorta said that GMO foods are OK for human consumption. Some studies even state that the body can’t even tell the difference between GMO and normal food.

Time will certainly tell on just how harmful or beneficial GMO foods will be for human consumption.

If we are to believe the notion that GMO foods are OK then that means I can still eat Edamame to my heart’s content right?

Part two will reveal the answer to that question…

Sources:

1. Raw Food Foundation 200 hr Raw Food Educator Program

2.Wikipedia

3. Wikipedia

4. Wikipedia

5. Hamilton-Reeves JM, Vazquez G, Duval SJ, Phipps WR, Kurzer MS, Messina MJ (2010)

6. Wikipedia

Disclaimer: Statements made in this publication are the thoughts and opinions of the author and have not been evaluated by the U.S. or Canadian Food and Drug Administration. 

Sexy Cola

There’s nothing quite like a nice ice cold can of coke on a hot summer day. The first few gulps, taken until the burn gets too intense, are just sheer pleasure. Better even if you can find a glass bottle.

But…

Sugary drinks make you fat.

Science has proven that fat consumption doesn’t necessarily lead to obesity. In the ’70′s, America went to war on fat. Today, the average calorie consumption from fat has decreased by 10%. In the same time, obesity has increased by 20%. On average, adults weigh 25 lb’s more than they did 25 years ago.

Studies indicate “soda and sweetened drinks are the main source of calories in [the] American diet”. Source

Specifically, fructose makes you fat.

More on that in another post. This one’s about coke.

In 2011, Coke was the worlds most valuable brand.

The first sales of Coca Cola were on May, 8th, 1886 at Jacob’s Pharmacy in Atlanta, Georgia. There was common belief that carbonated beverages were good for you at the time and Coke was marketed as a “cure all”.

Coke concentrate, or Coke syrup, was and is sold separately at pharmacies in small quantities, as an over-the-counter remedy for nausea or mildly upset stomach.

Coca-Cola once contained an estimated nine milligrams of cocaine per glass. Today, none.

The World Loves Coke

If you’re a child of the ’80′s you may remember “New Coke”. The Coca Cola company made some small changes to the recipe and New Coke was born. People missed the old coke though. Hence, “Coca Cola Classic”. When production of New Coke stopped, Classic became obsolete and everything went back to just plain old Coke.

The Coca Cola Controversy.

So we know caffeine to be addictive. Regular consumption of Coke may cause habits of dependence. But that’s not where the controversy lies.

Everyone knows that Coke contains a lot of sugar right?

It’s there to hide the salt. Any cook who’s worth his sugar knows that the best way to hide salty food is to cover it with sugar.

And salt makes you thirsty right?

Think I need another coke…

Sources: Wikipedia, UCTV-Sugar: The Bitter Truth

Disclaimer: Statements made in this publication are the thoughts and opinions of the author and have not been evaluated by the U.S. or Canadian Food and Drug Administration. 

Sick

In studying detoxification, there’s one term that comes up which I find somewhat enchanting.

Mucoid plaque is the build up of mucus and rotting acid forming foods that build up over time on the walls of our intestines. It has the consistency of an old, greasy, shriveled up rubber tire.

As you can see in the pictures, mucoid plaque is pretty disgusting stuff.  It inhibits the absorption of nutrients and provides a breeding ground for parasites and unfriendly bacteria. Buildup of mucoid plaque leads to auto-intoxication. Auto-intoxication is the poisoning of vital organs in the body from the absorption of waste products of metabolism, decomposed intestinal matter and other toxins produced within the body.

Foods that form mucoid plaque are mucus producing foods like meat, dairy products and  processed food. One need only drink a glass of milk to experience mucus creation first hand. The intestinal tract of humans is much longer than that of meat eating mammals like hyenas and jackals. We know that the human body is made for digesting fruit, vegetables, nuts and seeds. Our stomach acid is not strong enough to properly digest the proteins in meat and dairy. So when passing through the intestine, the body forms mucus to protect the intestinal walls from undigested proteins which can begin to decompose.

Mucoid plaque can be removed by following a prescribed cleansing regiment.

All this is well and good.

Well, not so good.

Why?

Science has yet to validate the existence of mucoid plaque. A quick term search on wikipedia reveals such statements as:

“There is absolutely no science to this whatsoever. There is no such thing as getting rid of quote-unquote ‘toxins.’ The colon was made to carry stool. This is total baloney.” –  Bennett Roth, Gastroenterologist at the University of California.

“[I have] seen several thousand intestinal biopsies and have never seen any ‘mucoid plaque.’ This is a complete fabrication with no anatomic basis.” – A Pathologist at the University of Texas.

Disgusting

But what about the pictures?

Surely that proves the existence?

Scientists dismiss these ropy stools as the product of the herbal, vegetable and clay properties of popular cleansing kits.

I may have to err on the side of science on this one. It is undeniable that acid forming foods are detrimental to one’s health but as to contributing to “mucoid plaque”, I am not altogether convinced.

I will happily revisit this concept if anyone can provide me with a published study verifying the existence of mucoid plaque.

Until then, eat your greens and include raw food.

Sources: Raw Food Foundation 200 Hour Raw Food Educator Program, Wikipedia

Bragg – the stuff I buy

While there have been all types of health benefits claims purported on the internet regarding  raw apple cider vinegar consumption, there is little actual scientific documentation to verify these claims.

Some examples of these claims include:

• Apple cider vinegar used as a face toner. Forget the sun, use cider!
• A cider vinegar bath can ease sunburn pain.
• Use it as a douche for yeast infections.
• Relieves arthritis pain.
• Aids in weigh loss.
• Removes warts
• Lowers blood cholesterol
• Lowers blood pressure
• Cure all

Some of these claims seem a bit far fetched. I did find examples of people talking about apple cider use and how it helped them. I found stories that backed up the blood cholesterol and blood pressure claims as well as its use for dandruff control and weight loss.

So what’s in apple cider vinegar that makes it so special?

Well, for starters, let’s look at how it’s made.

Apple juice is combined with yeast and bacteria to start the fermentation process resulting in apple cider. In a second fermentation process, the alcohol is converted into vinegar.

Apple cider vinegar contains acetic acid. It also has small amounts of malic acid.

Acetic and malic acids give vinegar its sour taste.

Still Life

I think for health purposes, if you’re looking to consume apple cider vinegar you should look for a raw, unfiltered product that contains “the mother”. I was able to find some at my local grocery store here in Vancouver.  There are stories of people who tried the filtered non-organic stuff yet didn’t experience any health benefits until they switched.

Raw apple cider vinegar contains a number of valuable food nutrients such as:

• Potassium – A highly integral part of our overall well being. Potassium is synonymous with proper health. It assists in maintaining a body’s PH balance and without it, brain function, muscle growth and nervous system functionality suffers.
• Pectin – May help to reduce blood pressure and lower bad cholesterol.
• Malic Acid – Gives apple cider vinegar anti-viral, anti-bacterial & anti-fungal properties.
• Calcium – Bones and teeth yo!
• Ash – Aids in alkalizing effects of apple cider vinegar. Helpful for north america’s typically over acidic non raw food diet.
• Acetic acid – Helps to slow the conversion of starches to sugars within the stomach.

What about “the mother”, what the heck is that?

Mother of vinegar is a cellulose and acetic acid bacteria that forms on fermenting alcohol. It reacts with oxygen to turn alcohol into vinegar. It’s health benefits have not been verified through scientific study but it is thought have positive effects on one’s immune system as well as other benefits.

How about the science?

In a 2007 study published in Diabetes Care, researchers found that type 2 diabetes patients who consumed two tablespoons of apple cider vinegar at bedtime showed favorable changes in blood sugar levels the following morning. (White AM, Johnston CS. Vinegar ingestion at bedtime moderates waking glucose concentrations in adults with well-controlled type 2 diabetes. Diabetes Care. (2007) 30.11: 2814-2815)

A 2006 study found that rats fed acetic acid for 19 days had a significant reduction in total cholesterol and triglyceride levels. (Fushimi T, Suruga K, Oshima Y, Fukiharu M, Tsukamoto Y, Goda T. Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet. Br J Nutr. (2006) 95.5: 916-924)

Conclusion:

While there may be a lack of scientific study on the health benefits of apple cider vinegar, I think it’s safe to say that regular consumption certainly wouldn’t do a person any harm and it may just do a bit of good.

Caution should be exercised with the amounts consumed however. While acetic acid is a weak strength acid, it can cause harm all the same. I suggest diluting your vinegar with water and keep daily consumption to small amounts.

Sources: Wikipedia, Global Healing Centre, Alternative Medicine, World Wide Health

Disclaimer: Statements made in this publication are the thoughts and opinions of the author and have not been evaluated by the U.S. or Canadian Food and Drug Administration. 

I love making salad out of whatever is lying around in the fridge. Never the same, always tasty and a great way to use up veges that would otherwise end up in the compost.

Today’s salad ingredients are these:

Super Salad

1/2 head of red cabbage

1 beet

1 carrot

1 yellow pepper

2  kale leafs

1/4 medium red onion

1/4 cup chopped cilantro/parsley/basil/dill whatever is around

handful dried cranberries

handful almond slivers

For the dressing:

3 tbsp olive oil

1 tbsp balsamic vinegar

salt, pepper

2 tbsp orange/cranberry/apple juice whatever is around

How to prepare:

Grate cabbage, beet and carrot into big mixing bowl (if you have a food processor with a grater attachment it makes it super fast!)

Chop pepper, red onion, kale and fresh herbs and toss ‘em in

Handy dressing shaker

Make dressing (I like to use one of those small tupperware type containers with a lid to mix the dressing – add all ingredients and give ‘er a good shake

Add dressing to salad, mix and enjoy!

Turns out that heartburn is not caused by an overabundance of stomach acid.

Quite the opposite.

Hydrochloric acid, or gastric acid, is essential for breaking down and/or separating proteins and other nutrients, vitamins and minerals from food. If a person’s stomach is either insufficiently secreting gastric acid, or the food said person just ate is difficult to digest, the stomach must compensate to aid in digestion by physically working harder. So while it’s squeezing and kneeding away, what little gastric acid there is gets pushed up into the lower esophagus creating the burning sensation so commonly known as heartburn. *Note: There is also belief that acid indigestion is caused by food fermenting in the stomach, causing gases which, when built up and then released, force acid into the esophagus.

So we pop an antacid. The tablet goes to work nutralizing the vital digestive acids and forcing the stomach to produce more which in turn begins the process all over again.

Repeated use of antacid pills, tablets etc., may exhaust the stomach’s ability to produce gastric acid making the problem even worse. There are many health concerns associated with antacids, an over-alkalized environment may affect a person’s immune system, increase sensitivity to allergies and lead to a deficiency of vitamin B12. (doi:10.1186/1741-7015-10-57)**

Top 4 ways to stop heartburn before it happens:

1. Avoid food that is hard to digest. (Processed and fast foods, red meat, food products containing gluten or dairy).

2. Chew your food thoroughly and take your time eating. Relax.

3. Drink less fluid with you meal. Water dilutes stomach acid making it less effective. This goes for beer too!

4. Try mixing a tablespoon of apple cider vinegar with 1/2 cup of water and drink it 15 or 20 minutes before a meal. I’m not sure but I think apple cider vinegar will both boost your digestive acid ability and contribute digestive enzymes. I’ll have to research the benefits of apple cider vinegar further.

** I haven’t quite figured out how to properly show sources for my research. I’m trying to get info from published studies so that I’m not just another random blogger making shit up and posting it on the internet. Sometimes it’s hard to decipher the scientific jargon into something we can all relate to so don’t take everything I post on this site as fact. Do your own research and conclude what you will.

Sources: Raw Foundation 200 hour Raw Food Educator Program.

Disclaimer: Statements made in this publication are the thoughts and opinions of the author and have not been evaluated by the U.S. or Canadian Food and Drug Administration. 

Essence of Yak Saliva

The US Food and Drug Administration defines natural flavour as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” 21CFR101.22

So, in other words, natural flavor is anything from nature that has been modified by man to taste a certain way. That leaves a whole lot of room for interpretation. For example, there is a certain strawberry flavour that is derived out of the adrenal glands of a beaver’s behind (see video).

Check out this video to learn about beaver butt juice and chicken in a hose. Fascinating stuff.

Can’t see the video? Check it out here.

Disclaimer: Statements made in this publication are the thoughts and opinions of the author and have not been evaluated by the U.S. or Canadian Food and Drug Administration.