Grass or Gummy Worms?

Cattle operators are offering a smorgasbord of sugary treats to cope with the rising cost of corn. The market for alternative food blends is skyrocketing, according to this recent Reuters news article.

In the mix are cookies, gummy worms, marshmallows, fruit loops, orange peels, even dried cranberries. Cattlemen are feeding virtually anything they can get their hands on that will replace the starchy sugar content traditionally delivered to the animals through corn.

Are cows meant to eat breakfast cereals? Or high fructose corn syrup confections? What about corn itself? Cows are ruminants. Their four stomachs are naturally pH neutral. A corn-based (or gummy-worm-based) diet creates an acidic environment that invariably leads to a host of health problems including bloat, diarrhea, ulcers, liver disease, and overall weakened immune system. To combat these illnesses, cattle are given antibiotics. And lots of them. Eighty percent of antibiotics used in this country are used for animal feed.

Cows raised on grass, however, are far less likely to encounter health problems. According to an article by author Michael Pollan:

Although the modern cattle industry all but ignores it, the reciprocal relationship between cows and grass is one of nature’s underappreciated wonders. For the grasses, the cow maintains their habitat by preventing trees and shrubs from gaining a foothold; the animal also spreads grass seed, planting it with its hoofs and fertilizing it. In exchange for these services, the grasses offer the ruminants a plentiful, exclusive meal. For cows, sheep and other grazers have the unique ability to convert grass—which single-stomached creatures like us can’t digest—into high-quality protein. They can do this because they possess a rumen, a 45-gallon fermentation tank in which a resident population of bacteria turns grass into metabolically useful organic acids and protein.

Grass or gummy worms? Grass, please.

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Natural Stain Removal

If you're trying to move away from harsh chemicals and toward natural alternatives, it can be tricky to tackle those stubborn carpeting or clothing stains. In order to find the best solution, it's helpful to consider the chemistry behind cleaning. On the pH scale, 7.0 is neutral. Anything above this is alkaline; anything below is acidic. Here are some examples of the pH factors of various familiar natural compounds. (Note: bleach has a pH of 12.6.)

We know that an acid neutralizes an alkaline and vice versa. Therefore, white vinegar is best used for an alkaline stain such as grass, while baking soda works best on acidic stains (and odors) such as pet urine. If pet stains are permitted to dry they will become alkaline, in which case white vinegar is optimal.

In addition to the chemistry, it can be helpful to consider the various forms of stain removal.

• Blotting: Blotting is the best way to treat carpet stains. Blot with clean fabric or paper towels. Stand on or place heavy book on stain if needed, but do not rub. Repeat using fresh towels/fabric. When using minerals such as baking soda, sprinkle and allow to dry. Vacuum. If baking soda residue remains, spray diluted white vinegar. Allow to dry and vacuum again. Blotting may be used on some laundry stains as well.
• Paste: Combine dry material with enough water to make a paste. Cream of tartar and baking soda work well this way. Pastes work best for stains that are set. Apply paste and allow it to sit overnight. Launder as usual.
• Soaks: Stubborn laundry stains can be left soaking in alkaline or acidic solutions overnight. The website Safe Natural Tips suggests a general protocol of pre-soaking laundry with 1/2 cup borax in the washer. Allow to set for 30-60 minutes, then wash as usual.
• Sprays: Liquid solutions such as hydrogen peroxide and club soda are effective stain removers. Keep a spray bottle of each on hand.
• Soap: Rub a bar of castile soap onto stain and allow to soak, or wash as usual. Vegetable glycerin (a natural by-product of soap) is effective as well. (Our family has launched a line of all-natural products including chemical-free Coconut Castile Soap, which can be purchased at our Just So Online Store, as well as through our momsAWARE Online Store.)

momsAWARE offers a helpful list of options for specific stains such as blood, crayons, mustard, and more. See our Natural Year Challenge article, Remove Stains Naturally.

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Toxic Talk: Plastics

"It's the biggest thing since radio, and I'm lettin' you in on the ground floor."  Sam Wainright makes this offer to George to join him in the plastics business in the 1946 movie "It's a Wonderful Life." Today on Toxic Talk Tuesday I'll be looking at the rise of the plastics industry and its resulting health implications. Join us today at 2:00 pm Central for Chris Fabry Live.

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Chinese Comfort Food

Congee is a rice dish, easily made in a slow cooker. Otherwise known as jook, congee is the ultimate Chinese comfort food. Historians say congee was first used during a famine as early as 210 B. C.

Congee couldn't be any easier to make!

• 1 c. rinsed rice
• 7-9 c. water (We like 7 cups. You can use as many as 12 cups.)
• Cook for 6-8 hours.

Recipe may be doubled and cooked all night in the crockpot, and will be suitable for up to 12 people!

The rice expands and becomes a porridge. You can add berries, cinnamon, and honey if desired.

For lunch or dinner, chicken broth may be used in place of water.

Chicken Congee:

• 8 c. unsalted chicken stock
• 1 c. rice
• 4 cloves garlic, crushed
• 1 tbs. grated fresh ginger
• 1 tbs. soy sauce or Coconut Aminos
• 2 c. chicken meat
• 2 c. bok choy, coarsely chopped, or nappa cabbage

For a more detailed description of congee, see this article.

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Organic Food Still Better

Stanford University released a controversial study last week suggesting that organic food is no more nutritious than conventional food. New York Times columnist Roger Cohen expressed sheer delight at this news in his editorial titled The Organic Fable, saying:

Organic has long since become an ideology, the romantic back-to-nature obsession of an upper middle class able to afford it and oblivious, in their affluent narcissism, to the challenge of feeding a planet whose population will surge to 9 billion before the middle of the century.

With all the uproar and questions raised about the sanity of those of us who try to cut back on our exposure to chemicals, I decided to draw my own conclusions about this study. In an article written for the organization HandPicked Nation, I outline five facts I believe the mainstream media missed about this study.

1. Lower urinary pesticide levels. The study's abstract states, "Two studies reported significantly lower urinary pesticide levels among children consuming organic versus conventional diets." Since this study is an aggregate of more than 200 studies over a 40-year period, I can understand why two studies may not be enough to draw a conclusion. However, the study goes on to say that "studies of biomarker and nutrient levels in serum, urine, breast milk, and semen in adults did not identify clinically meaningful differences." From what I can gather, no study found significantly lower pesticide levels for those who ate conventional foods. My conclusion? Two studies supporting the premise that organic foods contain fewer pesticides is significant.
2. Higher levels of phosphorus. The study's abstract states, "All estimates of differences in nutrient and contaminant levels in foods were highly heterogeneous except for the estimate for phosphorus; phosphorus levels were significantly higher than in conventional produce, although this difference is not clinically significant." Phosphorus helps with bone formation, digestion, protein formation, hormone balance, cell repair, and much more. I find the elevated levels of phosphorus in organic food significant.
3. Higher levels of phenols. The study showed that organic produce contained more of the phytochemical phenol. Phenolic compounds such as flavonoids and tocopherols are known for their antioxidant properties. The phenol found in green tea is thought to help with cancer prevention. Other phenols provide flavor. Raspberry ketones, for instance, are responsible for the flavor of raspberries. Capsaicin gives hot peppers their warmth. If the natural phenol content is higher in organic produce, no wonder organic tastes better than conventional!
4. Lower levels of pesticide residue. The study's abstract states, "The risk for contamination with detectable pesticide residues was lower among organic than conventional produce." A reported 38 percent of conventional produce showed detectable levels of pesticides, compared to 7 percent of organic produce. The abstract plays down this finding, saying that "differences in risk for exceeding maximum allowed limits were small." I choose to buy organic because I want fewer pesticides in and on my food. I don't care about "safe limits." We're exposed to so many chemicals on a daily basis that I'm confident I'll do better with fewer of them in my food.
5. Lower levels of antibiotic-resistant bacteria. The study's abstract states, "Bacterial contamination of retail chicken and pork was common but unrelated to farming method. However, the risk for isolating bacteria resistant to 3 or more antibiotics was higher in conventional than in organic chicken and pork." The study shows a 33 percent difference between organic and conventional meat. Most antibiotics in this country are used in animal feed and we know the drugs easily disrupt the animals' gut flora and immune systems. This makes them perfect hosts for antibiotic-resistant "superbugs." I find the 33 percent difference enough for me to continue supporting my local organic farmers.

To read the article in its entirety, see Organic Food is Still Better at the HandPicked Nation website.

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Plastics and Food: A Hazardous Combination

I am convinced that plastics and food are a combination worth avoiding. I turned the corner after watching this short video demonstrating Japanese entrepreneur Akinori Ito's invention of a machine that converts plastic waste back into petroleum. No wonder there is concern over harmful chemicals seeping into our food through plastics!

I recently wrote an article for Handpicked Nation detailing some of these health concerns and offered five suggestions for cutting back on our use of plastics.

1. Heat food in glass containers. Heat is one of the most significant ways harmful chemicals leach into your food. Even if your food has been frozen in plastic, transfer to a glass container before heating.
2. Pack food in parchment paper. It's hard to pass up the convenience of disposable plastic storage bags. Thankfully there are companies such as If You Care offering a parchment paper option. These may be a bit more costly in the short run, but they offer a much safer option. If you must use plastic bags, consider lining them with parchment paper before storing your food.
3. Use stainless steel or glass water bottles. It takes anywhere from 400–1,000 years for a plastic water bottle to decompose. You can help the environment as well as protect your health by switching to reusable water bottles.
4. Avoid receipts. Many sales receipts are coated with a layer of BPA. If you don't need the receipt, let the cashier know. If you do need it, keep it in the bag until you get home (unless the receipt is exposed to raw food). Keep your receipts in a closed container such as a paper envelope.
5. Think outside the box. Don't assume the status quo is the only way to live. Begin to think differently about the way you eat and live. Consider ways to bring fresh foods with you in non-plastic containers when you're on the go. Try your hand at food fermentation, or check out a local farmers market (don’t forget your reusable grocery bag!).

Never underestimate the value of small changes.

The following websites offer more suggestions for reducing your use of plastics:

• Plastic-Free Guide
• Life Without Plastic
• BuyGreen
• TakeOutWithOut

To view the article in its entirety, see Plastic & Food: Should You Care?

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