Food Supply Issues on the Increase

April 24, 2015 by  
Filed under Health News

fri2If you read the news there is a bounty of bad news when it comes to our food supply here in the U.S., from Bird Flu to droughts to citrus disease.  How bad is it really?  Click here to read more

Billionaire predicts catastrophe for world finances

March 12, 2015 by  
Filed under Health News

A very seasoned investor/businessman-billionaire is saying the worst case scenario will make even gold worthless!  So should we be buying food and land?  Find out more here.

Clear differences between organic and non-organic food, study finds

July 11, 2014 by  
Filed under Food Watch, Health News

Organic food has more of the antioxidant compounds linked to better health than regular food, and lower levels of toxic metals and pesticides, according to the most comprehensive scientific analysis to date.

The international team behind the work suggests that switching to organic fruit and vegetables could give the same benefits as adding one or two portions of the recommended “five a day”.

The team, led by Prof Carlo Leifert at Newcastle University, concludes that there are “statistically significant, meaningful” differences, with a range of antioxidants being “substantially higher” – between 19% and 69% – in organic food. It is the first study to demonstrate clear and wide-ranging differences between organic and conventional fruits, vegetables and cereals.

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Multiple sclerosis ‘linked to food bug’

January 29, 2014 by  
Filed under Food Watch, Health News

A food poisoning bacterium may be implicated in MS, say US researchers.

Lab tests in mice by the team from Weill Cornell Medical College revealed a toxin made by a rare strain of Clostridium perfringens caused MS-like damage in the brain.

And earlier work by the same team, published in PLoS ONE, identified the toxin-producing strain of C. perfringens in a young woman with MS.

But experts urge caution, saying more work is needed to explore the link.

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Cows infected with TB sold for human consumption

June 30, 2013 by  
Filed under Food Watch

Cows slaughtered after testing positive for tuberculosis have been sold for human consumption by the government’s food and farming ministry.

The Department for Environment, Food and Rural Affairs sold raw meat from 28,000 animals a year, distributed for human consumption.

But, The Sunday Times reports, the meat is banned by most supermarkets and burger chains.

Tesco, for example, cites “public-health concerns surrounding the issue of bTB (bovine tuberculosis) and its risk to consumers,” for its rejection of the meat.

The newspaper reported that the meat has been sold to processors supplying schools, hospitals and the military, or being processed into pies and pasties. The meat is sold with no warning that it comes from infected cattle.

A Defra spokeswoman said: “All meat from cattle slaughtered due to bovine TB must undergo rigorous food safety checks before it can be passed fit for consumption.

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80% of Pre-Packaged Foods in America Are Banned in Other Countries

June 24, 2013 by  
Filed under Food Watch

If you or your kids enjoy pre-packaged convenience foods commonly found in grocery stores across the U.S. such as Froot Loops, Swanson dinners, Mountain Dew, and frozen potato and bread products, you may think twice before purchasing them after hearing what they contain: dangerous chemicals that other countries around the globe have deemed toxic to the point that they’re illegal, and companies are fined hundreds of thousands of dollars for including them in food products.

In a new book Rich Food, Poor Food, authors Mira and Jason Calton provide a list of what they term “Banned Bad Boys” – ingredients commonly used in up to 80% of all American convenience food that have been banned by other countries, with information about which countries banned each substance and why.

And though it might not surprise you to hear that Olestra – commonly used in low/no-fat snack foods and known to cause serious gastrointestinal issues for those who consume it (understatement) – is on that list, having been banned in both the United Kingdom and Canada, you may be shocked to hear that Mountain Dew, Fresca and Squirt all contain brominated vegetable oil, a substance that has been banned in more than 100 countries “because it has been linked to basically every form of thyroid disease – from cancer to autoimmune diseases – known to man.”

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Architect: Vertical farm in San Diego would revolutionize U.S. produce consumption

February 26, 2013 by  
Filed under Farming

A young architect hopes a developer will decide to build his 23-acre farm in the center of San Diego. Unlike most farms, this one would reach 500 feet into the sky.

Brandon Martella, 24, graduated from the New School of Architecture and Design last year and quickly finished his plans for the Live Share Grow tower. He told KPBS San Diego on Tuesday that his vertical farm was an attempt to revolutionize the industry, placing consumers closer to their food.

Half of the tower would contain residential units while the other half would contain growing space. Martella estimated that his farm could produce 500,000 thousand pounds of food every three months. The farm doesn’t require pesticides and could reuse the residents’ excrement as fertilizer, making environmentally friendly.

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Food Manufacturers are Fraudulently Diluting High-Quality Food with Inferior Quality Junk

February 5, 2013 by  
Filed under Food Watch

In a predictable trend, food manufacturers are fraudulently diluting high-quality food with inferior quality items.

As ABC News reports:

A new scientific examination by the non-profit food fraud detectives the U.S. Pharmacopeial Convention (USP), discovered rising numbers of fake ingredients in products from olive oil to spices to fruit juice.

“Food products are not always what they purport to be,” Markus Lipp, senior director for Food Standards for the independent lab in Maryland, told ABC News.

In a new database to be released Wednesday, and obtained exclusively by ABC News today, USP warns consumers, the FDA and manufacturers that the amount of food fraud they found is up by 60 percent this year.

In addition, 70% of all ground beef  was found to contain “pink slime”.

Butchers use “meat glue” to create “bigger” cuts of beef, chicken, lamb and fish, even though it leads to much higher levels of food poisoning:

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U.S. allows chemicals in food that are illegal elsewhere

January 21, 2013 by  
Filed under Food Watch

When Gatorade fan Sarah Kavanagh learned that her favorite drink contains an emulsifier banned in other countries over health concerns, she was taken aback.

“I was shocked that they’d put their consumers at risk like that and that the FDA would allow something like that to be put in products,” said the Mississippi 15-year-old, who launched a petition in November asking Gatorade to remove the ingredient, called brominated vegetable oil, or BVO.

The petition, which has attracted more than 200,000 supporters on, notes that the ingredient shares an element — bromine — with some flame retardants used in furniture and plastics. Some studies on BVO indicate it can build up in fatty tissues and cause reproductive and behavioral problems in rodents.

It’s illegal to use the chemical as a food additive in the European Union India, Nepal, Canada, Brazil and Japan. Other ingredients that are allowed in American food but not in other countries include certain artificial colors and additives to flour.

Why the difference? The U.S. Food and Drug Administration would not provide a representative for an interview, but in past statements to the media and on its website the agency has presented a variety of reasons for allowing controversial chemicals in food, ranging from a lack of resources for research to assurances that the substances are safe in small doses.

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Study: Hot chocolate tastes better in an orange cup

January 3, 2013 by  
Filed under Food Watch

European scientists say they have found further evidence that how you serve food and drink matters hugely in the perception of taste.

Researchers at the Polytechnic University of Valencia and the University of Oxford recruited 57 volunteers and asked them to taste hot chocolate served in plastic cups with four different colours — white, cream, red and orange with white on the inside.

The chocolate was the same in all the samples, but the volunteers found that the flavour was better when the drink was served in the orange or cream-coloured cups.

“The colour of the container where food and drink are served can enhance some attributes like taste and aroma,” Betina Piqueras-Fiszman of the Polytechnic University of Valencia said in a press release.

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