From lfljvenaura at gmail.com Wed Jan 4 03:44:48 2017 From: lfljvenaura at gmail.com (Lawrence London) Date: Wed, 4 Jan 2017 03:44:48 -0500 Subject: [pchealth] Genetic Engineering Gone Mad | Glyphosate: not JUST a carcinogen Message-ID: Genetic Engineering Gone Mad | Glyphosate: not JUST a carcinogen [URL's for Davies and EWG] Environmental Working Group made a video that was aired on PBS TV tonight. It included a lecture by the author of Wheat Belly. He explained that the New Wheat (GMO) is nothing like what we grew up with. Some amino acid (a word similar to gluten) was altered and emulates opioids (or is an opioid) so the unsuspecting junk food eater gets hooked and becomes obese. It takes 5 days of withdrawal symptoms to be done with it. Those not aware of the effect will get and stay fat. He recommends a wheat free diet to avoid diabetes and heart problems related to high triglyceride levels in the blood. Three cheers for good TV for a change thanks to EWG a Sanet-MG member for many years and Turner Broadcasting for funding. Finally, the truth about GMO wheat is in the news. Here are links: Dr. William Davis Glyphosate: not JUST a carcinogen http://www.wheatbellyblog.com/2015/10/glyphosate-not-just-a-carcinogen/ Sample: "There is growing suspicion that glyphosate can act as an antimicrobial or antibiotic. (Monsanto even has a patent for glyphosate as an antimicrobial.) Animal model data demonstrate that glyphosate selectively kills beneficial bacteria, such as Enterococcus faecalis, Enterococcus faecium, Bacillus badius, Bifidobacterium adolescentis and Lactobacillus species, while allowing the proliferation of undesirable, even disease-causing, species such as Salmonella enteritidis, Salmonella gallinarum, Salmonella typhimurium, Clostridium perfringens and Clostridium botulinum. Lactic acid producing bacteria that have beneficial effects, such as lactobacilli, lactococci, and enterococci, generate bacteriocins, or factors that suppress growth of undesirable bacterial species. Specifically, the bacteriocins produced by lactic acid producing bacteria help keep Clostridium species at bay, such as C. difficile that often emerges after antibiotics are prescribed. (Farmers in Europe are even seeing an increase in botulism in livestock due to emergence of Clostridium botulinum that is suspected to be due to glyphosate.) This selective effect of glyphosate, killing off lactic acid producing bacteria while leaving undesirable species untouched, may be one of the ways by which humans develop dysbiosis, or disordered growth of bowel flora, that can cause abdominal distress, irritable bowel syndrome, the intestinal ?leakiness? that adds to risk for autuoimmune diseases, and other conditions." His home page, the book Wheat Belly, wheat free diet advice and more: http://www.wheatbellyblog.com/ Environmental Working Group Video page: http://www.ewg.org/issue/genetically-engineered-food/videos The video "10 Americans" by EWG http://www.ewg.org/news/videos/10-americans On Mon, Jan 2, 2017 at 10:40 PM, Kris Johnson RR wrote: OMG, I just read the interview in the latest AcresUSA magazine with Jim Thomas of the ETC group - http://etcgroup.org/ It made my stomach turn just reading about what these guys are working on - nanotechnology, gene editing, CRISPR, gene drives, geoengineering - it is most definitely scary! There's more info here http://etcgroup.org/issues/synthetic-biology Two other sites for more infohttp://www.synbiowatch.org/ http://geoengineeringmonitor.org/ not currently available, but I saw a Goggle cache of the home page, so hope it will be back soon. A page that is available http://www.geoengineeringmonitor.org/resistance/ Kriswww.MercyViewMeadow.org -- Lawrence F. London, Jr. lfljvenaura at gmail.com https://sites.google.com/site/avantgeared -------------- next part -------------- An HTML attachment was scrubbed... URL: From lfljvenaura at gmail.com Wed Jan 25 22:42:56 2017 From: lfljvenaura at gmail.com (Lawrence London) Date: Wed, 25 Jan 2017 22:42:56 -0500 Subject: [pchealth] Vegetarian recipes Message-ID: Radish and Pecan Grain Salad 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above) 1 cup baby arugula leaves 1 cup parsley leaves, minced 1/2 cup tarragon leaves, minced 1/2 cup mint leaves, cut in a chiffonade 1/2 cup pecans 1/4 cup walnut oil 1/4 cup sherry vinegar 1 cup watermelon radishes, cut into thin slices, preferably using a mandoline (you can substitute carrots if you like) 1/4 cup shallot, minced 1/4 cup olive oil 1/2 cup raisins 1/2 cup dried cranberries Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains). Drain the grains into a colander, then set aside until warm to the touch. Combine all the ingredients in a large bowl and toss well. Season with salt to taste. www.food52.com Carrot Salad with Beets and Watermelon Radishes 1 pound carrots 2 watermelon radishes 1 red beet 1 handful of Italian basil 3 oranges 1/2 pint ricotta salata, crumbled 1/4 cup cider vinegar, or more to taste 3 tablespoons extra virgin olive oil salt to taste--be generous. Over a large bowl, shred carrots into ribbons with peeler. You can use a mandolin too, but I find the peeler works better with the carrots. Scrub the radishes and peel the beet and slice paper thin on the mandolin. Whisk together the vinegar and oil, and a healthy hit of salt, then pour the vinaigrette over the veggies and toss to coat them. Let them sit in the fridge, tossing occasionally while they begin to soften. Meanwhile, use a knife to cut the peel away from the oranges, and cut out the segments with a pairing knife. When the root veggies have wilted but still have a nice crunch, taste them. I find this salad craves acid and have often added more vinegar at this point, but If it tastes too acidic add a bit more olive oil. Throw in the oranges, crumble the cheese, and tear up the basil leaves over the salad and toss together again. Taste for seasoning one more time, and serve. Butternut Squash on Toast One 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes 1/2 cup extra-virgin olive oil, divided, plus more for drizzling 1/2 teaspoon dried chile flakes, more to taste Kosher salt, to taste 1 yellow onion, peeled, halved, and thinly sliced 1/4 cup apple cider vinegar 1/4 cup maple syrup 1 large loaf of Pugliese, or smaller, thick slices country bread 1 heaping cup ricotta Flaky salt, for finishing 1/4 cup chopped mint Dump the squash into a heavy saucepan or Dutch oven, add a 1/4 cup of olive oil, the chile flakes, and a hefty, 3-finger pinch of salt. Place the pan over medium-high heat, and cover it. Cook until the squash is tender, about 15 to 20 minutes, lifting the lid occasionally to stir. (As per Amanda Hesser's method, the idea is that the squash quickly saut? and steam.) Adjust the heat if necessary so the squash doesn?t burn. (Alternatively, you can roast your squash at 425? F until tender.) While the squash is cooking, make the onion jam: In a small saucepan, heat the remaining 1/4 cup of oil over medium heat, and add the onions, stirring, and cook until they begin to soften and darken, about 15 minutes. Add the vinegar and syrup, and reduce until everything is jammy. Depending on the surface area of your pan, this could take as little as 15 minutes or as long as 30. When it looks as though it?s ready to be spread on toast and it tastes tart-sweet, it?s ready. Add the onion mixture to the cooked squash, stirring gently so as to preserve a few chunks of squash. Taste, and season with salt or more chile if needed -- the mixture should have a nice heat. Cut your loaf of bread in half along its equator, and lightly toast the bottom half. (If you?re using smaller slices, don?t worry about this step!) Save the top for all manner of things: breadcrumbs, croutons, cheese? Spread a thick layer of ricotta on the bread, and then the same of the squash-onion mixture. Sprinkle with a bit of flaky salt and a bit of olive oil, then scatter the chopped mint on top. -- Lawrence F. London, Jr. lfljvenaura at gmail.com https://sites.google.com/site/avantgeared -------------- next part -------------- An HTML attachment was scrubbed... URL: