USDA Protects Corporate Interests – NOT Our Health

I received this alarming email today from The Center For Food Safety. I urge you to sign up to be able to receive their updates. You can always unsubscribe, if you want. You will be joining over 700,000 other CFFS members who are making a difference. There is no cost at all.  Sign up here: http://www.centerforfoodsafety.org

I also have a Center For Food Safety app for my phone that shows me any updates. It has other neat features like alerting you to what isn’t really “healthy” in you local food market.  You can download their app at the Google App Store (android.)

Here is the email I received:

Think scientific research at the U.S. Department of Agriculture is unbiased? Think again.

Last week, Dr. Jonathan Lundgren, a decorated Senior Scientist at the U.S. Department of Agriculture’s Agricultural Research Service (ARS), filed a whistleblower complaint accusing the federal agency of suppressing research findings that challenge the safety and efficacy of a heavily used class of pesticides – neonicotinoids.1
Neonicotinoids are the most widely used insecticides in the world and are extremely toxic to bees and other pollinators.

In March 2014, Lundgren served as an External Reviewer for Center for Food Safety’s report Heavy Costs, which revealed that neonicotinoid insecticide seed treatments offer little benefit, do not increase crop yields, and cause widespread environmental and economic damage,2 and the Minneapolis Star Tribune published an article featuring his research on neonicotinoids.

After that, Lundgren claims, “USDA managers blocked publication of his research, barred him from talking to the media, and disrupted operations at the laboratory he oversaw,” according to Harvest Public Media.3

“Within one week of these late-March press interviews and the release of the CFS study, improper reprisal, interference and hindrance of my research and career began in earnest,” said Lundgren, according to the complaint.4

Tell USDA this type of intimidation must be stopped – ARS Director Dr. Catherine Woteki should resign.

Dr. Lundgren filed a scientific integrity complaint in September 2014, describing these interferences with his research and the day-to-day operations of his laboratory and travel. In August 2015, less than a year after his scientific integrity complaint against the Agency, Lundgren was disciplined with a 14-day suspension over minor issues with travel paperwork and with an article submission to a journal.

While Lundgren is the first to file a formal complaint about the scientific integrity of research by USDA scientists, he is unfortunately not the first USDA scientist to be targeted for his “sensitive” research.

“Your words are changed, your papers are censored or edited or you are not allowed to submit them at all,” a scientist, who asked not to be named, told Reuters.5

Dr. Jeffrey Pettis — formerly the lead scientist at the USDA’s bee research lab and one of the world’s most respected honey bee researchers— was demoted from his position in 2014. In a letter6 to USDA Secretary Vilsack after Pettis’s demotion, America’s largest beekeeper organizations objected strongly, but say they were told by an ARS administrator that Pettis was demoted because he “had been falling behind on his administrative duties.”

And this spring, the Public Employees for Environmental Responsibility filed a petition7 charging the agency with ordering many USDA researchers to “retract studies, water down findings, remove their name from authorship and endure long indefinite delays in approving publication of papers that may be controversial.”

Intimidation and harassment of USDA ARS scientists doing critical research on pesticides, genetically engineered crops, and our food and farming system cannot be tolerated.

USDA has serious influence over the President’s recent Pollinator Health Task Force. With pollinator populations plummeting, we can’t let scientists get silenced. Bees, beekeepers and ecosystem sustainability can’t continue to play second-fiddle to industry sales.

Rigorous, independent science is the basis for sound regulatory decisions. Giving special “sensitivity” to research that might harm priorities of pesticide companies, such as Dr. Lundgren’s, undermines scientific integrity at the USDA

Sign the petition to Secretary Vilsack demanding that Catherine Woteki resign as the USDA Chief Scientist and head of ARS!

Thanks for everything you do,
the Center for Food Safety team

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Homemade Sauerkraut More Beneficial Than Probiotic Capsules

Reposted from www.livingtraditionally.com

Raw, fermented foods packed with health-promoting probiotics have been a staple of the human diet for centuries. Sauerkraut is the probiotic king. It is the superior source of LIVE probiotics and enzymes, and due to its pre-digested state brought on by the fermentation process, these nutrients are highly bioavailable to the body.

Dr. Joseph Mercola sent a sample of his homemade sauerkraut off to a lab and reported the findings of probiotics saying, “We had it analyzed. We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.”

This incredible discovery means that just 2 ounces of homemade sauerkraut has more probiotics than a whole bottle of 100 count probiotic capsules. One 16 oz jar of sauerkraut is equivalent to about 8 bottles of probiotics!

The numerous benefits of fermented foods are undeniable. They’ve been a staple of the human diet for centuries. Many people know sauerkraut as a traditional topping for a hot dog. But it is so much more than that.  Did you know that in the 18th century, sailors ate sauerkraut on long voyages to prevent scurvy, a disease caused by vitamin C deficiency? Also, Chinese laborers building the Great Wall of China (more than 2000 years ago) ate shredded cabbage fermented in rice wine.

Sauerkraut is made by pickling cabbage in a process called lacto-fermentation. It’s rich in enzymes that aid digestion and promote nutrient assimilation. If you consume sauerkraut, it will help to boost your body’s ability to digest foods properly and also aids in the absorption of nutrients.
Some of the nutritive benefits of sauerkraut include:
• Vitamin B1, B6, B9, C and K
• Manganese, calcium, potassium, magnesium, phosphorus and iron
• A great source of dietary fiber
• An excellent source of antioxidants and phytonutrients
• Rich in indole-3-carbinol
However, not all sauerkraut is equal. Most conventional store bought sauerkraut does not have the same benefits as homemade does. This is because it is heavily treated and pasteurized, thus destroying the fragile bacteria that sauerkraut is known for.  Making your own sauerkraut is a great way to make sure you are getting enough probiotics.
Homemade Sauerkraut Recipe

Ingredients

  • 5 pounds cabbage
  • 3 tablespoons sea salt

Directions

  • Remove large outer leaves from cabbage and set aside.
  • Core and shred cabbage.
  • In a bowl, mix cabbage with sea salt.
  • Massage with your hands for about ten minutes. Juices will be released.
  • Put the cabbage in a suitable fermentation container and pound down until juices come up and cover the cabbage, leave about 2 inches of space at the top.
  • Cover the sauerkraut with a plate. Place a glass jug filled with water on the plate to press it down.
  • Press down to add pressure to the cabbage and help force water out of it.
  • Keep it at room temperature (covered with a towel).  Fermentation will begin within a day, depending upon the room temperature. It will ferment best in a cool, dark place at a temperature that is consistently 64 to 70 degrees.
  • Fermentation can take up to 3 weeks to a month. After fermenting, you can transfer it to the refrigerator.

There are so many different “lacto-fermented” vegetables and sauces that you can make at home. Use the same basic procedure. Salt is the magic ingredient. You don’t need or even want to use vinegar.

A wonderful resource that I use quite a bit is Cultures For Health. You can find dozens of recipes for lacto-fermentation on this website. They will open your mind to all kinds of different cultured food that are so good for your health. Some of the ones I like are fermented green beans and fermented bell peppers.

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Suzanne Somers: How I’d Treat My Breast Cancer Differently Today

 

 

The Truth About Cancer supplied this video and transcript: Suzanne Somers: How I’d Treat My Breast Cancer Differently Today

Ty Bollinger: Suzanne, if you could, let’s go back about 14 years now in time and tell us about your bout with breast cancer and what you did to treat it.

Suzanne Somers: When I look back 14 years, what I am so glad about is what I didn’t do. I remember that I got the recipe right away; we’ll do surgery, radiation, chemotherapy and after care drug of Tamoxifen.

And even at that time… because all of us in the alternative world, from year to year you know so much more. I can’t do that. The idea of putting chemical poison into my body to cure me just doesn’t make sense. And he [the doctor] said “you’ll die if you don’t.” And I said, “I think I’ll die if I do what you want me to do.”

So I did end up doing radiation because a doctor I respected very much, who is an alternative doctor, said, “Well, you have to do radiation.” And I said, “Really? You would do it, too?” And she said, “Absolutely.”

I think today, knowing what I know about radiation and knowing what I know about a nutritional approach to cancer, I really don’t think I would have done radiation. Because any problem I have health-wise is as a result of radiation. So, I have a whole different feeling about it.

But, we [all] do the best that we can with the information we have at the time. And that is what I knew at that time…

Stay informed and don’t miss a single article from The Truth About Cancer. Go here to be notified each week about new, cutting-edge information that impacts your health!

Suzanne Somers wrote a book about her experience with breast cancer. You can find out more about her book in this informative Fox News article:

Suzanne Somers: ‘I Wouldn’t Have Gotten Breast Cancer If…’ | Fox …
http://insider.foxnews.com/2013/10/05/suzanne-somers-i-wouldnt-have-gotten-breast-cancer-if
Oct 5, 2013

Suzanne Somers joined ‘A Healthy You and Carol Alt’ to talk about an issue women often struggle with during their thirties and forties – a change in hormones. In her new book, “I’m Too Young For This,” Somers examines the natural hormone solution to dealing with perimenopause – approximately the 10 years before a woman goes through menopause.

Somers made this bold statement: “I really believe if I knew then what I know now, that I would not have gotten breast cancer.”

She explained that she was estrogen dominant and was missing progestero…… (read more).

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5 Myths about Cancer Exposed!

Myths-about-cancer2

You probably hear a lot of conflicting information about cancer. There seem to be so many opinions about what causes it, who is at highest risk, and how you can beat it.

Which ones are facts and which are myths? Some of the truths behind common misconceptions about cancer may surprise you.

5 Common Myths about Cancer

1. Cancer is genetic so nothing can prevent whether or not you are diagnosed. This is one of the biggest myths because experts estimate that more than half of cancer diagnoses can be prevented. Less than 5 percent of all cancers have a genetic link. A vast majority of cancers are caused by environmental toxicity.

2Alcohol is good for my health. While a glass of red wine has proven beneficial to heart health, alcohol causes inflammation. A state of chronic inflammation has been linked to cancer, heart disease, diabetes, and many neurodegenerative diseases such as Alzheimer’s and Parkinson’s.

3People with cancer should “rest” as much as possible. While adequate rest is definitely necessary to stay healthy, experts advise against isolation and inactivity, which can lead to increased fatigue, a weakened immune system, and depression. Patients who exercise consistently have a higher rate of survival and maintain a more positive outlook throughout their recovery.

4The food you eat doesn’t prevent cancer or fight it. Foods high in refined sugar, refined sodium, and unhealthy fats have been shown in countless studies to influence cellular mutation that leads to cancer. Cancer cells consume more sugar (glucose) for fuel than any other cell in your body. Conversely, eating a diet of organic foods with vitamins and nutrients that prevent cellular deterioration naturally increase your chance of preventing and beating this devastating disease (and many others).

5Obesity doesn’t increase risk of cancer. With two-thirds of the United States population considered overweight or obese, this is an incredibly dangerous myth. Experts agree that hundreds of cancer cases are directly caused by carrying excess weight. One primary reason is that fat cells secrete estradiol which acts as a “fertilizer” for cancer cells.

Shockingly, the major organizations that are considered the “leading authorities” on what causes cancer (and how it can be prevented), perpetuate a few myths about cancer of their own.

Despite scientific evidence to the contrary by independent labs – meaning, no one is profiting from the information – they claim there is no link between cancer and…

  • Cell phones and power lines
  • Cosmetics
  • Hair dyes
  • Deodorant
  • Radiation treatment
  • Chemotherapy
  • Household cleansers
  • Processed foods
  • Artificial sweeteners
  • Soy products
  • Stress

Myths about cancer are dangerous and so is the medical community’s refusal to look further than “traditionally accepted” causes. As with every part of your life, being informed is your first line of defense in prevention of disease. Making decisions based on the facts increases your ability to prevent cancer and – if you are diagnosed – beating it.

I appreciate and thank Ty Bollinger of The Truth About Cancer for this great article. Please do yourself a big favor and go to his website and opt-in to receive his emails. If you know anyone who is suffering from cancer – (and don’t we all) The Truth About Cancer will open their eyes to healing alternatives.

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