Tag Archive | foods

How to Get Arsenic Out of Your Rice*

How to Get Arsenic Out of Your Rice*

By Heather Callaghan

When you think of the heavy metal arsenic, does it make you think of an old Cary Grant movie or a 48 Hours Mystery?

Or perhaps more recently – making an unfortunate appearance in gluten-free diets everywhere. That’s because arsenic is in our environment and gets soaked up into rice like a straw as it is grown in flooded fields.

Arsenic can build up in the body – mostly undetected – until late stage poisoning symptoms finally manifest as hair loss, confusion, cancer, renal failure, liver disease, hyperpigmentation, edema, convulsions, vomiting, diarrhoea, trouble swallowing, muscle cramps, blood in urine, profuse sweating and saliva, saliva that tastes metallic, and breath that smells like garlic.

Be aware that this typically happens from large doses in the body such as through well water, pesticide exposure or an intentional poisoning. Yet, arsenic is very toxic – in the European Union, arsenic is classified as a category 1 carcinogen.

The FDA even warns that inorganic arsenic in infant rice cereal should never go above 100 parts per billion (PPB). Foods with the highest levels of arsenic include chicken and rice – a menu staple in many countries.

In chicken, the arsenic comes from the antibiotics in chicken feed and can be avoided – but arsenic is pretty snug within the rice itself.

Recently, we showed you how to make tons of fluffy rice with a slow cooker – but it looks like we’ll have to insert a caveat, because there are some important rules you need to know about rice and its arsenic content.

BBC aired an episode of Trust Me, I’m a Doctor that dealt with this very issue.

Here is what Prof Andy Meharg from Queen’s University, Belfast, knows about some shocking stats about levels of arsenic in rice (Source):

  • Basmati rice contains lower levels than other rice.
  • Brown rice usually contains more arsenic than white rice (because of the husk).
  • Growing rice organically doesn’t make a difference to levels.
  • Rice cakes and crackers can contain levels higher than in cooked rice.
  • The levels of arsenic found in rice milk far exceed the amounts that would be allowed in drinking water.

Here are some percentages of arsenic in rice:


Good News – You Can Get Arsenic Out of Your Rice

The following tips are counterintuitive, but could reduce the arsenic levels from now on:

  1. Soak your rice overnight – this opens up the grain and allows the arsenic to escape
  2. Drain the rice and rinse thoroughly with fresh water
  3. For every part rice add five parts water and cook until the rice is tender – do not allow it to boil dry.
  4. Drain the rice and rinse again with hot water to get rid of the last of the cooking water.
  5. Now serve your reduced-arsenic rice.

Allegedly, only 43% of the arsenic remains in the rice after using this method. If soaked overnight before cooking, only 18% of the arsenic remains.

I haven’t tried this method, so I’m wondering if it would be very watery tasting. Perhaps placing the rice back in the sauce pan or slow cooker would help boil off the remaining moisture.

Water savers beware – the drained arsenic water should not be used for any other purpose – especially not in the garden!

This is yet another reason to eat organic produce – wastewater and sewage that go down the drain are eventually repurposed on conventional crops, probably continuing the lifecycle of arsenic.

Source*

Related Topics:

GMO Golden Rice Shows Stunted and Abnormal Growth with Reduced Grain Yield*

India’s Organic Rice Revolution Proves GMOs Are Unnecessary*

Rice from Fukushima to Be Sold in Britain*

China Bans American Shellfish over High Levels of Arsenic*

Behind the Masks of the Feminine IX: Arsenicum Album

Gluten is not The Real Reason Wheat is Toxic*

Gluten is not The Real Reason Wheat is Toxic*

By Sarah, The Healthy Home Economist

The stories became far too frequent to ignore.

Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.

Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified.  GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about.

I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in general in the past 5-10 years.

Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered.

The good news is that the reason wheat has become so toxic in the United States is not because it is secretly GMO as I had feared (thank goodness!).

The bad news is that the problem lies with the manner in which wheat is harvested by conventional wheat farmers.

You’re going to want to sit down for this one.  I’ve had some folks burst into tears in horror when I passed along this information before.

Wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as withered, dead wheat plants are less taxing on the farm equipment and allows for an earlier, easier and bigger harvest 

Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980.  It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990′s with the result that most of the non-organic wheat in the United States is now contaminated with it.  Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield:   “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed” says Dr. Seneff.

According to the U.S. Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.

Here’s what wheat farmer Keith Lewis has to say about the practice:

I have been a wheat farmer for 50 yrs and one wheat production practice that is very common is applying the herbicide Roundup (glyphosate) just prior to harvest. Roundup is licensed for pre-harvest weed control. Monsanto, the manufacturer of Roundup claims that application to plants at over 30% kernel moisture result in roundup uptake by the plant into the kernels. Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.

A wheat field often ripens unevenly, thus applying Roundup preharvest evens up the greener parts of the field with the more mature. The result is on the less mature areas Roundup is translocated into the kernels and eventually harvested as such.

This practice is not licensed. Farmers mistakenly call it “dessication.” Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup. An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with pre-harvest Roundup. Lentils and peas are not accepted in the market place if it was sprayed with preharvest roundup….. but wheat is ok.. This farming practice greatly concerns me and it should further concern consumers of wheat products.

This practice is not just widespread in the United States either. The Food Standards Agency in the United Kingdom reports that use of Roundup as a wheat desiccant results in glyphosate residues regularly showing up in bread samples. Other European countries are waking up to to the danger, however. In the Netherlands, use of Roundup is completely banned with France likely soon to follow.

Using Roundup as a dessicant on the wheat fields prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes those ground up wheat kernels which have absorbed a significant amount of Roundup!

While the herbicide industry maintains that glyphosate is minimally toxic to humans, research published in the Journal Entropy strongly argues otherwise by shedding light on exactly how glyphosate disrupts mammalian physiology.

Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals.

The currently accepted view is that ghyphosate is not harmful to humans or any mammals.  This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations!

However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic.  In fact, the active ingredient in Roundup lethally disrupts the all-important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity.  In essence:

Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms

In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome.  CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

-Gastrointestinal disorders

-Obesity

-Diabetes

-Heart Disease

-Depression

-Autism

-Infertility

-Cancer

-Multiple Sclerosis

-Alzheimer’s disease

-And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with just days before harvest uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering

Got the picture yet?

Even if you think you have no trouble digesting wheat, it is still very wise to avoid conventional wheat as much as possible in your diet!

You Must Avoid Toxic Wheat No Matter What

The bottom line is that avoidance of conventional wheat in the United States is absolutely imperative even if you don’t currently have a gluten allergy or wheat sensitivity. The increase in the amount of glyphosate applied to wheat closely correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff points out that the increases in these diseases are not just genetic in nature, but also have an environmental cause as not all patient symptoms are alleviated by eliminating gluten from the diet.

The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing.

If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat!

How to Eat Wheat Safely

Obviously, if you’ve already developed a sensitivity or allergy to wheat, you must avoid it.  Period.

But, if you aren’t celiac or gluten sensitive and would like to consume this ancestral food safely, you can do what we do in our home. We only source organic, preferably low gluten, unhybridized Einkorn wheat for bread-making, pancakes, cookies etc.  But, when we eat out or are purchasing food from the store, conventional wheat products are rejected without exception.  This despite the fact that we have no gluten allergies whatsoever in our home – yet.

I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products.

What Are You Going to Do About Toxic Wheat?

How did you react to the news that U.S. wheat farmers are using Roundup, not just to kill weeds, but to dry out the wheat plants to allow for an earlier, easier and bigger harvest and that such a practice causes absorption of toxic glyphosate, the active ingredient in Roundup and other herbicides, right into the wheat kernels themselves?

Did you feel outraged and violated like I did? How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest dessicant such as barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets?  Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge?

Source*

Related Topics:

GMO Wheat Trials to Begin in Europe*

GM Wheat Trial in U.K. Proves a Failure*

South Korea & Japan Shuts Down U.S. Monsanto Toxic Wheat Imports!

GM Wheat Shutting Us Down!?*

Alarming Amount of Glyphosates in the Foods you Eat*

Glyphosate has been a Known Carcinogen Since the 1970s*

Ninth Circuit U.S. Court of Appeals Rules in Favour of Hoopa Valley Tribe*

Ninth Circuit U.S. Court of Appeals Rules in Favour of Hoopa Valley Tribe*

On Tuesday, the Ninth Circuit Court of Appeals upheld water releases to the Trinity River to prevent salmon die-off downstream. Since the horrific 2002 salmon kill on the Lower Klamath River, the Bureau of Reclamation has released supplemental water from the Trinity River Reservoir on numerous occasions to prevent similar fish kill. Reversing the Eastern District Court’s judgment, the appeals court ruled that federal and state laws authorized the Bureau of Reclamation release water from its reservoirs to protect migrating fish in the Lower Klamath River, downstream of the Trinity River confluence.

The Bureau’s over diversion of water from the Klamath River in Oregon had killed as many as 70,000 adult salmon in 2002.  Six times since then, the Bureau of Reclamation, at the request of the Hoopa Valley Tribe, has released extra water from the Trinity Project to augment flow in the Lower Klamath and avert repetition of the fish epizootic.

Once again, the Court of Appeals has acted to uphold our property rights in the Klamath Trinity fishery. We are happy to see the Court of Appeals enforce federal reclamation laws and recognize the United States’ trust responsibility to our people,” said Hoopa Chairman Ryan Jackson.

As in the past, Westlands Water District, 400 miles distant from the Trinity River  (see attached map), and the largest irrigation district in the United States, sued to block the Bureau of Reclamation’s actions to protect Klamath River Basin fish and wildlife.  The Court reversed a lower court’s ruling that limited releases to the Trinity River in favour of increased diversions to the Central Valley. The Court made clear that the Trinity basin has priority in the use of Trinity water stored in Reclamation’s reservoir.

The court also observed that the releases complied with a  California Fish and Game Code requirement that dam owner must “allow sufficient water at all times to pass” a dam “to keep in good condition any fish that may be planted or exist below the dam,” independently authorized flow releases

CLICK HERE to see Ninth Circuit Court of Appeals decision.

Source*

Related Topics:

Lawsuit for FDA for Approving Genetically Engineered Salmon*

GM Salmon Susceptible to Disease*

Drought Riddled California Bans GM Salmon*

Cloned Cattle Entering the E.U.*

Cloned Cattle Entering the E.U.*

CETA is putting transparency and consumer choice at risk

Research conducted by Testbiotech has shown that cows and their offspring stemming from cloned bulls are registered in a professional breeders database in the U.K. It is likely that a considerable number of animals stemming from clones have already entered the E.U. At present, the E.U. has no labelling or registration requirements for these kinds of imports, which makes it almost impossible to identify breeding material stemming from cloned bulls. The research was commissioned by the Greens/EFA Group in the E.U. Parliament.

The Testbiotech report shows that every year around 30 to 40 tons of bull sperm enter the E.U. from the US for the purpose of cattle breeding. Further imports originate from Canada. These imports might include breeding material from cloned bulls, particularly as the U.S. is known to be one of the countries actively engaged in cloning in the cattle breeding sector. The semen is frozen and traded globally. Only the breeders know if material from cloned bulls is used, and they choose not to make their breeding registers accessible to the public. Access to the U.K. data remains an exception.

The European Parliament, as well as the German Bundestag and the German government all advocate a ban on cloned animals for food production in the E.U. The reasons are mostly ethical concerns, since cloning involves a high degree of animal suffering due to interference in the gene regulation of the animals. For this reason, the E.U. Parliament is amongst those institutions demanding that systems are established to gain more transparency and to register the clones, their offspring, relevant products and breeding material. Without such measures, the animals and food derived thereof can enter the market unnoticed. As yet, there is a complete lack of transparency, and there is no information available to competent authorities, farmers, food producers or consumers.

As the research from Testbiotech shows, the upcoming free trade agreement CETA might obstruct greater levels of transparency in future. Mandatory labelling of relevant products might, according to CETA, simply be regarded an unjustified barrier to trade. Testbiotech recommends that the E.U. Parliament seeks legal certainty and clarity before a final vote on the free trade agreement is taken. Otherwise, adopting CETA might lead to the E.U. parliament being in conflict with its own resolutions, political goals and previous achievements.

“Our report shows that after all the discussions on CETA, farmers, food producers, and consumers will, in future, be left in a state of continuing uncertainty if transparency and freedom of choice cannot be ensured. Unless this crucial question is resolved, CETA remains a nightmare in the making for everyone who believes that free trade should never override the interests of consumers,” says Christoph Then for Testbiotech.

The new report from Testbiotech: www.testbiotech.org/node/1840

Source*

Related Topics:

European Parliament Demands Legal Scrutiny of CETA’s ‘Corporate Court’ System*

E.U. Council Decides to Sign CETA Trade Agreement and Celebrate with Canada*

CETA: Your Life, Their Choice

Study Finds Clear Differences between Organic and non-Organic Milk and Meat*

Investors Demand that McDonald’s Ban Antibiotics in its Meat*

Poisoned Meat Returned to Where it Comes from – the U.S!

Meat By Any Means

 

Why Food is Actually INFORMATION*

Why Food is Actually INFORMATION*

By Sayer Ji

Despite being the condition for the possibility of all life itself, food is rarely appreciated for its true power. Far beyond its conventionally defined role as a source of energy and as building blocks for the body-machine, fascinating new discoveries on the frontiers of science reveal that food is also a powerful source of information.

We are all hardwired to be deeply concerned with food when hungry, an interest which rapidly extinguishes the moment we are satiated. But as an object of everyday interest and scientific inquiry, food often makes for a bland topic. Nonetheless, food is one of the most fascinating and existentially important topics there is, and in many ways, until we understand the true nature of food, and how it is still the largely invisible ground for our very consciousness, we will not be able to understand our own nature, or our own destiny.

How We Got Here

Modern Western concepts of food are a byproduct of a centuries old process of intense secularization. Food is now largely conceived in terms of its economic value as a commodity and its nutritional value as a source of physical sustenance. In the latter regard, its value is quantified through the presence and molecular weight of macro- and micronutrients or its “fat-inducing” calories. In the process of reducing food’s value to these strictly quantitative dimensions, it has lost its soul. Food is no longer believed to possess a vital life force, much less a sacred one. But the etymology of sacred, namely, to make holy, and the etymology of holy, which connects to heal, whole, health, implies correctly that food has the ability to “make us whole.”

Food as Nourishment on All Levels

If talk of food as “sacred” and “whole-making” sounds pseudo-scientific, consider how Nature designed our very first experience of nourishment (if we were fortunate enough to not have been given a bottle full of formula): breastmilk taken from the mother’s breast was simultaneously a nutritional, physical, thermic, emotional, genetic, and spiritual form of nourishment. Food, therefore, can and should never truly be reduced to an object of biochemistry.

And so, as we dig deeper, we discover that the topic of food is a highly cerebral one. And this begins with any simple act of eating, albeit in a slightly different way. It’s called the cephalic phase of nutrition, “in your head,” which reflects how you are actually experiencing the food: is it delicious? Are you feeling pleasure? These “subjective” aspects profoundly affect the physiology of digestion and assimilation. My colleague Marc David has dedicated many years to waking people up to this amazing process. Food, therefore, begins in a context that transcends merely physiochemical conditions and concerns. The nocebo and placebo effects, which are powerful forces in the setting of clinical medicine, also apply to the field and experience of nutrition. And therefore, it is hard to ignore how this important layer of nutrition: the first-hand experience, and even our intention and level of gratitude, has been lost in the fixation on the chemistry and reductionism of food science.

But the inquiring mind wants more specific scientific answers to the question: how does food makes us whole? How does its arrangement of atoms possess such extraordinary power to sustain our species? Why can’t we answer the most rudimentary questions that go back to ancient times, such as the still timeless mystery and miracle of how the bread is transmuted into blood and flesh?

Perhaps, it is the information (and intelligence) within food that will help explain some of this mystery. After all, information literally means “to put form into.” This understanding will add much needed depth and nuance to conventional nutritional concepts where food is still conceived as a bunch of essentially dead and uninteresting atoms and molecules.

The Old Story of Food as a Thing:

Our concept of food is still generally constrained to the Newtonian view that all things are comprised of atoms, externally related to one another, and built up from there into molecules, cells, etc. The story goes that when we eat things, digestion breaks them down into their constituent parts and our bodies then take these parts and build them back up. This very mechanical, simplistic view, while valid in limited ways, no longer holds true in light of the new biology and science. Along with this view of food as matter, is the correlate perspective, that food can be “burned” for energy and that like a furnace or a car food provides “fuel” measured by calories to drive its engines along. Of course, this is reinforced by nutrition facts labels which make it appear that not much is going on beyond caloric content and the presence or absence of a relatively small set of essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals, defined by their molecular weight.

This reductionistic view of food I will call, in recognition of Charles Eisenstein’s thinking, “the old story of food,” and this narrative focuses on two primary dimensions.

Food as Matter:

If we are looking at the “material” aspects of food, we are looking at the physically quantifiable or measurable elements. You could not, for instance, objectively “measure” taste, as it differs qualitatively from person to person (so-called “subjective experience). And so, nutritional science focuses on what is presumably “out there” objectively, namely, quantities like the molecular weight of a given substance, e.g. 50 mg of ascorbic acid, 10 grams of carbohydrate, or 200 mg of magnesium. In reality, these objective quantities are influenced by the type of measuring device we use — and so, there really are no ontologically pure (i.e. “really real”) material aspects out there in and of themselves. But for the purposes of clarity, let us assume these material aspects are real, independent of the measuring device or person measuring. These material aspects, while providing information, are not considered to be “informational” in the sense of giving off distinct messages to the DNA in our body, altering expression. They are considered part of the physical world, and therefore while providing building blocks for our body, including its DNA, they are not understood to alter or control the expression of the DNA in a meaningful way. Food, therefore, is considered “dead,” and not biologically meaningful beyond its brick and mortar functions in building up the body-machine.

The other primary dimension in this old view is…

Food as Energy:

Energy is commonly defined as the power derived from the utilization of physical resources, especially to drive machines. In this view, food provides the fuel to power the body-machine. Food energy is conventionally defined in chemical terms. The basic concept is that animals like humans extract energy from their food and molecular oxygen through cellular respiration. That is, the body joins oxygen from the air with molecules of food (aerobic respiration), or without oxygen, through reorganization the molecules (anaerobic respiration). The system used to quantify the energy content of food is based on the “food calorie,” “large calorie,” or kilocalorie, equal to 4.184 kilojoules. 1 food calorie is the amount of heat required at a pressure of one atmosphere to raise the temperature of one gram of water one degree Celsius. The traditional way to ascertain the caloric content of a sample of food is using a calorimeter, which literally burns the food sample to a crisp, measuring the amount of heat given off (its caloric content). In order to account for the varying densities of material within a sample, e.g. fiber, fat, water, a more complex algorithm is used today. (alt definition: an amount of food having an energy-producing value of one large calorie)

Again, in this view, food while providing information (caloric content), is not an informational substance in the biological sense (e.g. DNA), but simply a source of energy which can fuel the body-machine.

The New Story — Food as Information:

The new view of food as replete with biologically important information, is based on a number of relatively new discoveries in various fields of scientific research.

For instance, the discovery that food contains methyl groups (a carbon atom attached to three hydrogen atoms (CH3)) capable of methylating (silencing) genes, brought into focus the capability of food to profoundly affect disease risk as well phenotypal expression. If folate, B12, or Betaine — 3 common food components — can literally “shut off” gene expression with high specificity, food becomes a powerful informational vector. One which may actually supervene over the DNA within our body by determining which sequences find expression.

This discovery of nutrition’s prime role in epigenetics opened up an entirely new realm of research, including the disciplines of nutrigenomics, which looks at nutrient-gene interactions, and nutritional genomics, which looks at gene-based risks that provide individualization of nutritional recommendations. Suddenly, almost overnight, food became infinitely more interesting to geneticists, biologists, and medical professionals, in that it as an information vector it could affect, and in some cases control the expression of the DNA, biomedicine’s “holy grail.”

Food’s role as a source of methyl group donors capable of epigenetic modulation of DNA expression is a powerful demonstration of its informational properties, but this is not the whole story…

Food also contains classical genetic information vectors, such as non-coding RNAs, which like methyl donors, have the ability to profoundly alter the expression of our DNA. In fact, there are estimated to be ~100,000 different sites in the human genome capable of producing non-coding RNAs, far eclipsing our 20-25,000 protein-coding genes. These RNAs, together, orchestrate the expression of most of the genes in the body. They are, therefore, supervening forces largely responsible for maintaining our genetic and epigenetic integrity.

These RNAs are carried by virus-sized microvessicles called exosomes found in all the food we eat (they are secreted by all plant, animal, and fungal cells), and survive ingestion to significantly alter our gene expression. In 2012, a groundbreaking study titled, “Exogenous plant MIR168a specifically targets mammalian LDLRAP1: evidence of cross-kingdom regulation by microRNA, found that exosomal miRNA’s from rice altered LDL receptors in the livers of Chinese subjects, effectively proving cross-kingdom regulation by microRNA exists, and is occurring on an ongoing basis through the food we eat. Another study, this time in animals, found that exosomes in commonly consumed foods, e.g. grapefruit, orange, affect importnt physiological pathways in the animal’s bodies. Essentially, these food components ‘talk’ to animal cells by regulating gene expression and conferring significant therapeutic effects. The ability of exosomes to mediate the transfer miRNAs across kingdoms redefines our notion of the human species as genetically hermetically sealed off from others within the animal, plant, and fungi kingdoms. In this sense, food borne exosomes are the mechanism through which all living things in the biosphere are intimately interconnected, perhaps even adding a new explanatory layer to how the Gaia hypothesis could be true.

Another important though overlooked mechanism through which food components may carry and transfer energy and information is through so-called prionic conformational states (protein folding patterns). Prions have been primarily looked upon as pathological in configuration and effect. A classical example is the beta sheet formation of brain proteins in Alzheimer’s. These secondary protein conformations act as a template through which certain deleterious folding states are transferred laterally between proteins. But prions are not always pathological. For instance, naturally forming prions are essential for the health of the myelin sheath in the brain, and likely perform many other important though still largely unknown functions. So, when we look at the phenomena neutrally, the fact that the conformational state (folding state) of a protein can hold and transfer laterally information essential to the structure and function of neighboring proteins without needing nucleic acids indicates just how important the morphology of food may be. It is possible, therefore, that food, depending on how it is grown and prepared, will have vastly different protein folding patterns which will carry radically different types of biologically vital information. This is another example where one cannot exhaustively assess the value of food strictly through quantitative methods, e.g. measuring how much protein there is by weight, but need also to account for qualitative dimensions, e.g. the vast amounts of information contained within secondary, tertially and quaternary conformational states of these protens.

The “Microbiome of Food” is Full of Information.

Acknowledging the role the microbiome plays in the food we eat further deepens our understanding of food as information. In fact, the microbiome could be considered food’s most profound informational contribution. When we consider the genetic contribution of all the bacteria, fungi, and viruses, naturally found in food (especially raw and cultured varieties), this represents a vast store of biologically meaningful information. Some of this microbial information can even “jump” laterally from these micro-organisms into our body’s microbiome, conferring to us significant extra-chromosomal “powers,” essentially extending our genetic capabilities by proxy. For instance, a recent study identified a marine bacteria enzyme in the guts of Japanese, presumably a byproduct of having consumed seaweed naturally colonized by it. This marine bacteria enzyme is capable of digesting sulfated polysaccharides — a type of carbohydrate humans are not equippped to digest because it is marine specific. This indicates that the genes provided by these microbes represent a genetic library of sorts, whose contributions may vastly extend the genetic capabilities of our species. Indeed, the human genome only contains genetic templates for 17 enzymes, whereas the gut bacteria contains genetic information capable of producing hundreds of different enzymes. And these are capable of degrading thousands of different carbohydrates! There are actually many other capabilities provided by these “germs,” including the ability to produce vitamins (including vitamin C!) and other essential biocompounds. The microbiome of our food could therefore be considered an information storehouse. To learn more about how this ancient information (even millions of years old) is preserved in raw foods like honey, read my article: Could Eating Honey Be A Form of Microbial Time Travel?

Water as an Information Carrier in Food:

Another extremely important element is the role of water in food.  Not only has water been found to carry energy and information, but water has also been identified an instrument of biosemiosis. The water component of food, therefore, could contribute biologically important information — even genetic and epigenetically meaningfully information — without needing nucleic acids to do so.

To learn more about how water has “memory,” and can store and transmit genetic information, read about the DNA teleportation experiment performed by Nobel laurette Luic Montagnier.

As discussed above, conventional food science starts on a completely dehydrated basis, focusing almost exclusively on the ‘dry’ measurable material aspects of the food, or the amount of energy it contains (which ironically requires burning off the water to obtain measurements). All readily edible food is hydrated. Were it not, it would be “dehydrated food,” which is generally not considered ready to eat. As such, we can not talk about biomolecules without considering their hydration shells as integrally and inseparably bound to the “dry” components, e.g. amino acids, fatty acids, sugars. Water has the capacity to carry information and to determine the structuration and therefore functions of the biochemicals and biopolymers it surrounds. Water, which is capable of taking in free energy from the environment (Pollack’s infrared heat), has its own information and energy. This means, therefore, that food qua water content, has the potential to carry relatively vast amounts of information beyond what is found in its material composition itself.

As science progresses, both the quantitative and qualitative elements of water will increasingly be revealed to be vitally important in understanding food as information.

Powerful Implications for the Future of Food and Medicine:

When food is looked upon as a vital source of biologically important information which can inform the expression of our genome, it is much easier to understand how our ancestors considered its creation, production, harvesting, cooking, and consumption sacred.

We can also understand how the seeming poetical relationships between foods and organs they nourish may have emerged, via informational bridges described above (RNAs, Prions, water), making possible their “soul connection.”

Today, with a wide range of industrial farming technologies changing the quality (and informational component) of our food, it is no longer sufficient to look at only the material aspects of these changes. Irradiation, genetic modification, pesticides, soil quality, processing and a wide range of other factors (intention), may greatly alter the informational state and quality of a good without being reflected in overt changes in grosser qualities like caloric and materially defined dimensions.

No longer can we look at the difference, say, between infant formula and breast milk strictly through the material/energetic lens of conventional nutritional analysis. On an informational level, they are qualitati`vely light years apart, even if they have so many similarities in crude nutritional metrics, e.g. similar carbohydrate and caloric content.

This will be true for all areas of food production, and nutrition, where formerly an essentially dead ontology governed the way we understand and interacted with the things we eat. Once we understand the true implications of food as information, our entire worldview will change.

Source*

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Nuts can Inhibit the Growth of Cancer Cells*

Nuts can Inhibit the Growth of Cancer Cells*

Roasted and salted, ground as a baking ingredient or fresh from the shell — for all those who enjoy eating nuts, there is good news from nutritionists at Friedrich Schiller University Jena (Germany). Their latest research shows that nuts can inhibit the growth of cancer cells.

“For a long time now we have known that nuts are full of substances that are good for the heart and the cardiovascular system, or that protect against becoming overweight or developing diabetes,” says Dr Wiebke Schlörmann. Some studies have also indicated a protective effect against colon cancer, she adds.

“What we have not known in detail up to now is what this protective effect of nuts is based on.” Dr Schlörmann and her colleagues from the Department of Nutritional Toxicology at the University of Jena are now in a position to give specific answers to that question. In a publication in the specialist journal ‘Molecular Carcinogenesis’, they present results from a recent study, which throw light on the molecular mechanisms of this protective effect (DOI: 10.1002/mc.22606).

According to this study, nuts have a positive effect on health because, among other things, they are involved in activating the body’s own defences for detoxifying reactive oxygen species. Such substances, which are created by ultraviolet radiation, various chemicals or distinct food metabolites, for example, can cause DNA damage that leads to cancer development.

“The body has a whole series of protective mechanisms that render reactive oxygen species harmless,” explains Dr Schlörmann. The nutritionists in Jena have now shown that these mechanisms are stimulated by nuts and the substances they contain.

The researchers investigated the effect of five different types of nuts: macadamia nuts, hazelnuts and walnuts, as well as almonds and pistachios. The nuts were artificially ‘digested’ in test tubes and the effects of the resulting digestion products on cell lines were then analysed. The researchers established that the activity of the protective enzymes catalase and superoxide dismutase increases in the cells that are treated. In addition, the digestion products induce what is called programmed cell death in the cancer cells thus treated.

“We were able to show this effect is mediated by all the types of nuts studied,” noted Prof. Michael Glei, who led the study.

In the next stage, he and his team want to find out whether this protective effect is reduced by roasting the nuts. As most of the nuts investigated are predominantly consumed in roasted form, this further research might enable scientists to give appropriate nutritional advice based on the results.

Source*

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Scientist Found Diet Quality Improves Fitness among the Fittest*

Scientist Found Diet Quality Improves Fitness among the Fittest*

In two recent peer-reviewed papers published by Nutrients and Growth Hormone and IGF-1 Research, Skidmore College exercise scientist Paul Arciero and colleagues report proven benefits of consuming moderate amounts of protein regularly throughout the day (protein-pacing) combined with a multi-dimensional exercise regimen that includes resistance exercise, interval sprint exercise, stretching and endurance exercise.

Based on Arciero’s studies, when followed for 12 weeks or more, individuals show improved fitness, decreased total and abdominal fat, increased lean body mass, and optimal metabolic and heart health.

To make the diet and exercise regimen easy for the public to remember, Arciero has coined the acronym, “PRISE.” The “P” stands for protein-pacing, the “R” stands for “resistance,” the “I” stands for “interval,” the “S” stands for stretching, and the “E” stands for endurance.

“Whether your goal is to improve fitness or heart health, the quality of your diet and a multi-dimensional exercise training regimen (PRISE) can make all the difference,” said Skidmore College exercise scientist Paul Arciero.

“It’s not about simply eating less calories and doing more exercise. It’s about eating the right foods at the right time and incorporating a combination of exercises that most effectively promotes health and fitness.”

A member of the advisory board of the American Heart Association and a fellow of both the American College of Sports Medicine and the Obesity Society, Arciero is very familiar with the diet and exercise recommendations issued by these and other governing health organizations.

Arciero and his team enlisted 30 women and 20 men between the ages of 30 and 65 who could clearly be described as ‘physically fit’. They entered the study reporting they exercised a minimum of four days per week for at least 45 minutes per session, including both resistance and aerobic training for at least the past three years. Combined, these men and women had an average body mass index of 25 and average body fat percentage of 26.

Dividing his subjects randomly into two groups, Arciero conducted a 12-week trial in which all subjects consumed the same amount of calories and performed the identical exercise routine he has previously demonstrated to improve health (PRISE), but diet quality differed. One group consumed commonly recommended protein and fitness/sport nutrition products and the second group consumed a slightly increased protein intake and antioxidant-rich supplements.

When the trial ended, Arciero and his team found that although both groups improved on nearly every measure, those who had followed the protein-pacing and antioxidant-rich diet showed the greatest improvements in fitness, including upper body muscular endurance and power, core strength, and blood vessel health (reduced artery stiffness) among female participants; and upper and lower body muscular strength and power, aerobic power, and lower back flexibility among male participants.

These findings support three earlier studies by Arciero’s team that showed the PRISE protocol of protein- pacing with either whole food sources or whey protein supplementation, were equally effective at improving physical fitness, as well as decreasing total, abdominal and visceral fat, increasing the proportion of lean muscle mass and significantly reducing blood glucose, insulin and cholesterol levels.

Overall, these five studies support a rethinking of current assumptions about diet and exercise, which Arciero believes place too much focus on the quantity of calories eaten and amount of exercise people do, rather than the quality of the food eaten and the exercise.

For Arciero, PRISE is the culmination of research he has conducted and published over the last 30 years in an attempt to identify the most effective lifestyle strategies to improve health and physical performance.

“My original intention of becoming a nutrition and exercise science researcher was to provide people the tools to live a life of optimal health,” said Arciero.

Source*

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Acting Responsibly Unveils our Potential*

Diet and the Sacrifice of Child Potential!