Search Term: " Farmers "

	The Controversial Future of Lab-Grown Meat	Darrell Miller	6/7/24
	Stevia: A Zero-Calorie Sweetener	Darrell Miller	6/3/24
	The History of Stevia: From Ancient Sweet Leaf to Global Sweetener	Darrell Miller	5/31/24
	The Sweet Taste of Sugar Beets	Darrell Miller	9/12/22
	Are We Headed Towards a Food Shortage in America? : Essential Vitamins, Minerals, and Protein Powders to Maintain Good Health	Darrell Miller	5/7/22
	Chitosan: A more environmentally friendly food packaging materialthan plastic	Darrell Miller	4/12/19
	Congress Finally Frees Hemp From Jail: Big News For Farmers and CBDIndustry	Darrell Miller	1/6/19
	Hemp growing in midstate after outlawed for decades	VitaNet, LLC Staff	8/6/18
	5 Things You Didn't Know about the Hemp Plant	Darrell Miller	6/12/18
	7 Health Benefits of Matcha You Should Know About Before Brewing a Cup	Darrell Miller	11/24/17
	Research pilot explores industrial hemp	Darrell Miller	9/7/17
	Finding a market for hemp: More than 2000 acres of industrial hemp planted in Minnesota this year	Darrell Miller	8/31/17
	Hemp 101: What It Is, And How It Can Save The World	Darrell Miller	8/11/17
	Editorial: How Republicans came to love hemp	Darrell Miller	8/5/17
	Did You Know Americans Could Pay Taxes in Hemp for Over 150 Years?	Darrell Miller	4/26/17
	Bill Would Legalize Hemp Farming	Darrell Miller	4/17/17
	2 colleges join New York's industrial hemp farming program	Darrell Miller	4/1/17
	Cops block Kansas farmers' hemp bonanza	Darrell Miller	3/12/17
	Trace minerals, supporting the immune system	Darrell Miller	2/27/17
	Top 5 Selenium Foods to Fight Selenium Deficiency	Darrell Miller	2/7/17
	Demand for CBD still outstrips supply despite production expansion, hemp grower says	Darrell Miller	1/19/17
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	I eat Good, Do I Need Trace Minerals?	Darrell Miller	7/17/14
	What is Red Marine Algae And What Are Its Health Benefits?	Darrell Miller	6/1/11
	Hops and St. John's Wort	Darrell Miller	7/15/09
	Cherry Fruit Extract	Darrell Miller	4/28/08
	Genetically Engineered Foods May Cause Rising Food Allergies	Darrell Miller	1/21/08
	Addiction Recovery With Chinese Herbs Like Kudzu	Darrell Miller	11/28/07
	Supplements to Fight Prostate Cancer	Darrell Miller	7/29/07
	The next logical step	Darrell Miller	6/26/07
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	Feds Subsidized Poor Nutrition	Darrell Miller	10/29/05
	Cultivation and Export	Darrell Miller	6/25/05
	CLA and Cows	Darrell Miller	6/22/05
	Mushroom Miracales	Darrell Miller	6/18/05
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	Certified Foods	Darrell Miller	6/12/05

Date: June 07, 2024 12:10 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: The Controversial Future of Lab-Grown Meat

The Controversial Future of Lab-Grown Meat

Lab-grown meat, also called cultured or cell-based meat, is a new tech stirring hope and controversy in food. This method produces animal meat without slaughtering, offering an alternative to livestock farming. It could revolutionize protein thinking by reducing environmental impact and addressing ethical concerns. However, as with any new technology, there are significant debates surrounding its safety, health implications, and overall viability.

How Lab-Grown Meat is Produced

The process of producing lab-grown meat begins by taking a small sample of animal cells, often through a harmless biopsy. These cells, typically muscle cells, are then placed in a nutrient-rich culture medium that mimics the environment within an animal's body. The culture medium contains essential nutrients like amino acids, sugars, and growth factors that encourage the cells to divide and grow. Over time, these cells multiply, differentiating into muscle tissue, which can then be harvested, processed, and formed into meat products.

This process, often taking place in bioreactors, aims to replicate the natural muscle growth seen in animals. By controlling the environment meticulously, scientists can produce meat that is structurally and nutritionally similar to conventionally farmed meat. Despite the technological advancements and potential benefits, there is still a wave of skepticism and resistance against lab-grown meat, primarily centered on health risks and the idea of naturalness.

Health Risks: The Skeptics' Viewpoint

Critics of lab-grown meat often argue that these products are unnatural and potentially harmful. They highlight the use of a synthetic culture medium and artificial scaffolding materials to structure the tissue as primary concerns. One common criticism is that the long-term health effects of consuming lab-grown meat are unknown. Since this technology is still relatively new, there hasn't been enough time to study the impact it may have on human health comprehensively.

Another significant concern revolves around the additives and growth factors used in the culture medium. Skeptics claim that consuming these substances, some derived from non-food-grade sources, could lead to unintended side effects over time. Moreover, contaminants introduced during the production process may pose risks absent in naturally grown meat.

Some also point to the lack of regulatory standards and oversight for lab-grown meat as a potential risk. Since this is a new industry, the guidelines for safety, production, and labeling are still evolving. This uncertainty contributes to the fear and resistance among certain consumer groups and policymakers.

Regulatory Response: States Banning Lab-Grown Meat

In light of these concerns, some states have taken a firm stance against lab-grown meat. Florida and Arizona, for example, have enacted bans prohibiting the sale of cultured meat products. These states argue that there is insufficient evidence to guarantee the safety and health benefits of lab-grown meat. They also see these bans as a way to protect consumers and promote traditional agriculture practices.

Florida's legislative body expressed concerns about the potential economic impact on the state's agriculture sector, which relies heavily on cattle farming. By banning lab-grown meat, they aim to safeguard the livelihoods of local Farmers and ensure the sustainability of rural communities. Similarly, in Arizona, legislators emphasized the naturalness and cultural significance of traditionally farmed meat, viewing lab-grown alternatives as a threat to their state's heritage.

These bans have sparked debates on innovation in our food system and if regulators overlook new technologies too hastily. Lab-grown meat supporters argue that these bans impede progress and limit consumer choice for ethical, eco-friendly products.

Why Naturally Grown Meat is Better and Healthier

Despite the potential benefits of lab-grown meat, many still advocate for naturally grown meat as the superior option. First and foremost, naturally grown meat has a long history of consumption, providing a well-documented track record of its health effects. Unlike lab-grown meat, which relies on new and untested methods, natural meat comes from animals that have been bred and raised for generations.

One of the key arguments in favor of naturally grown meat is the lack of artificial additives and synthetic processes. Animals on well-managed farms have open pastures, a varied diet, and humane living conditions, resulting in meat free from artificial additives. Natural meat can be organic and free-range, meeting consumers' health and ethical standards.

Nutritionally, naturally grown meat offers high levels of essential nutrients, including vitamins, minerals, and healthy fats. Grass-fed and pasture-raised animals, especially known for producing meat with higher omega-3 fatty acids and lower saturated fat content, have well-documented nutritional benefits supported by extensive research, giving health-conscious consumers peace of mind.

Another argument for naturally grown meat is its cultural and environmental significance. Traditional farming practices contribute to biodiversity, support local economies, and maintain rural landscapes. Lab-grown meat, on the other hand, often involves centralized production that may not offer the same level of environmental benefits.

In The Future

The future of lab-grown meat remains a contentious topic, with passionate arguments on both sides of the debate. This innovative technology shows promise for changing our food system, tackling ethical issues, and lessening environmental impact. However, it sparks questions about health risks, regulations, and long-term sustainability. With some states considering bans on cultured meat, the dialogue on food values evolves. Choosing between lab-grown and naturally raised meat will hinge on personal preferences, values, and emerging scientific evidence.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6614)

Date: June 03, 2024 04:15 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Stevia: A Zero-Calorie Sweetener

Stevia: A Zero-Calorie Sweetener

In a world where health consciousness is increasingly important, finding the right sweetener can be a game changer. One such alternative that has gained significant attention is Stevia. Known for its zero-calorie content, Stevia offers a natural sweetness without the drawbacks associated with sugar. This article examines the properties of Stevia, how it’s harvested, its sweetness compared to sugar, and its benefits for those managing diabetes.

What is Stevia?

Stevia is a natural sweetener derived from the leaves of the Stevia rebaudiana plant, native to South America. Unlike artificial sweeteners, Stevia is completely natural and has been used for centuries by indigenous people in countries like Brazil and Paraguay. The leaves of the plant contain sweet-tasting compounds known as steviol glycosides, which are the primary components used in Stevia sweeteners found on shelves today.

How Stevia is Harvested

Traditionally, Stevia leaves are harvested by hand. Farmers usually pluck the mature leaves, which are then dried to maintain their sweetness. Once dried, these leaves can be used in their whole form, or they can be processed to extract the steviol glycosides. Modern extraction methods involve soaking the leaves in water and then processing the extract to remove impurities. This results in a highly concentrated sweetener that is hundreds of times sweeter than sugar.

Sweetness Compared to Sugar

When it comes to sweetness, Stevia stands out. Stevia is approximately 200 to 300 times sweeter than sucrose (table sugar). This means a very small amount of Stevia is needed to achieve the desired level of sweetness, which also makes it an efficient option for those looking to cut down on sugar intake. However, it’s important to note that Stevia doesn’t have the exact same taste profile as sugar. Some people describe its sweetness as having a slight, licorice-like aftertaste, which not everyone finds appealing.

Benefits for Those Managing Diabetes

For individuals managing diabetes, Stevia can be an invaluable part of their diet. One of the primary concerns for people with diabetes is managing their blood sugar levels. Traditional sugar can cause spikes in blood glucose, making it difficult to control diabetes symptoms. Stevia, on the other hand, does not contain carbohydrates and has no impact on blood glucose levels. This makes it a suitable alternative for those who need to keep their sugar levels in check.

Moreover, using Stevia can help diabetic individuals enjoy sweet foods and beverages without the fear of negatively affecting their health. The zero-calorie aspect of Stevia also contributes to maintaining a healthier weight, which is a crucial factor in managing diabetes.

Nutritional and Health Benefits

In addition to its zero-calorie feature, Stevia also offers several nutritional and health benefits. Some research suggests that Stevia may help in lowering blood pressure and improving cholesterol levels. These potential benefits make Stevia not just a sugar substitute, but a supplement that can contribute to overall well-being.

Antioxidant Properties

Stevia leaves are rich in antioxidants, which help to combat oxidative stress in the body. Oxidative stress is linked to various chronic diseases, including heart disease and cancer. By incorporating Stevia into your diet, you might benefit from its antioxidant content, aiding in the reduction of inflammation and promoting better health.

Culinary Uses

Stevia is versatile and can be used in a variety of culinary applications. It’s available in different forms such as powders, liquid extracts, and even whole leaves. You can use Stevia to sweeten beverages like tea and coffee, baked goods, desserts, and even savory dishes that require a touch of sweetness. However, due to its high sweetness level, it is recommended to start with a small amount and adjust according to taste.

Keep in mind that Stevia might behave differently than sugar in recipes, particularly in baking. Sugar contributes to the texture and volume of baked goods, while Stevia does not. Therefore, recipes using Stevia may require additional adjustments for the best results.

Economic and Environmental Impact

Growing and harvesting Stevia can be advantageous from both economic and environmental perspectives. Stevia plants require less land and water compared to sugar cane or beet crops, making it a more sustainable option in the long run. Additionally, Stevia farming can provide economic opportunities for communities in developing countries where the plant is grown.

Are You Ready For a Zero-Calorie Sweetener?

Stevia stands out as an exceptional zero-calorie sweetener, especially beneficial for those managing diabetes and looking to reduce their calorie intake. Its natural origin, coupled with its impressive sweetness and array of health benefits, make it a compelling alternative to traditional sugar and artificial sweeteners. Whether you are looking to alter your dietary habits or manage a health condition like diabetes, Stevia offers a promising solution for a healthier sweetening choice.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6610)

Date: May 31, 2024 11:05 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: The History of Stevia: From Ancient Sweet Leaf to Global Sweetener

The History of Stevia: From Ancient Sweet Leaf to Global Sweetener

Stevia, a natural sweetener that has become globally popular in recent years, boasts a rich history spanning centuries. This article delves into the origins and historical significance of stevia, shedding light on its traditional use by indigenous peoples and its evolution into a mainstream alternative to sugar.

The Origins of Stevia

Stevia, scientifically known as Stevia rebaudiana, originates from South America. This small, green plant is part of the Asteraceae family, which also includes daisies and sunflowers. The leaves of the stevia plant contain sweet compounds known as steviol glycosides, which are responsible for its sweetness.

Traditional Use by the Guaraní People

The historical journey of stevia begins with the Guaraní people of Paraguay and Brazil, who have used the plant for over 1,500 years. The Guaraní referred to stevia as "ka'a he'ê," which translates to "sweet herb." They traditionally used stevia leaves to sweeten beverages like yerba maté, a popular herbal tea, and to enhance the flavor of various traditional dishes.

Stevia wasn't just a sweetener for the Guaraní; it also held medicinal importance. The leaves were used to treat a variety of conditions, including burns, stomach issues, and as a general tonic. This dual use of stevia as both a sweetener and a medicinal plant highlights its invaluable role in indigenous culture.

Stevia's Journey to the Modern World

Rediscovery by European Explorers

The modern history of stevia began in the 16th century when European explorers first arrived in South America. Spanish botanist and physician Pedro Jaime Esteve (1500–1556) is often credited with the early European studies on stevia, although the plant was not widely documented until later.

Interest in stevia grew in the early 20th century when it was scientifically studied by Paraguayan chemist Ovidio Rebaudi. Rebaudi analyzed the sweet properties of stevia leaves and confirmed that they were much sweeter than sugar, which caught the attention of the scientific community.

Introduction to Asia and Beyond

In the 1970s, stevia began gaining traction in Japan as the country sought alternatives to artificial sweeteners. Japanese researchers developed methods for extracting and refining steviol glycosides from stevia leaves, making it possible to use stevia as a commercial sweetener. The success of stevia in Japan set the stage for its global acceptance.

Stevia in the Modern Health Movement

Health Benefits and Advantages

Stevia's rise in popularity can be attributed to its myriad of health benefits. Unlike sugar, stevia is calorie-free, making it an attractive option for those managing their weight. Additionally, stevia has a negligible effect on blood glucose levels, which is beneficial for individuals with diabetes or those monitoring their carbohydrate intake.

Moreover, steviol glycosides are stable at high temperatures, making stevia a versatile sweetener suitable for cooking and baking. This thermal stability, combined with its natural origin, has positioned stevia as a preferred option for health-conscious consumers.

Regulatory Approval and Global Adoption

The journey of stevia to becoming a global sweetener has involved rigorous scientific scrutiny and regulatory approval. In 2008, the United States Food and Drug Administration (FDA) granted stevia the status of "Generally Recognized As Safe" (GRAS), which paved the way for its use in a wide range of food and beverage products.

Following the FDA's approval, other countries, including those in the European Union, Canada, and Australia, also approved the use of stevia in food and beverages. Today, stevia is found in everything from soft drinks to baked goods, reflecting its widespread acceptance and global reach.

Challenges and Future Prospects

Overcoming Obstacles

Despite its many advantages, the path to widespread adoption of stevia has not been without challenges. One of the initial hurdles was the aftertaste associated with some of the early stevia extracts. However, advances in extraction and formulation techniques have significantly improved the taste profile of stevia, making it more palatable for consumers.

Another challenge has been ensuring the sustainable cultivation of stevia. As demand grows, it is essential to implement agricultural practices that support environmental sustainability and fair labor conditions for Farmers.

Research and Innovation

The future of stevia holds exciting possibilities as ongoing research continues to explore new applications and improvements. Scientists are currently investigating the potential of stevia extracts in providing health benefits beyond sweetness, such as their antioxidant properties and possible roles in managing certain health conditions.

Innovations in biotechnology are also paving the way for the development of new stevia varieties with enhanced sweetness and improved agronomic traits. These advancements could further solidify stevia's position as a key player in the global sweetener market.

In Summary

The history of stevia is a fascinating journey from the rainforests of South America to the shelves of supermarkets around the world. From its traditional use by the Guaraní people to its rediscovery by European explorers and subsequent global adoption, stevia has proven to be a remarkable sweetener with enduring significance. As the modern world continues to prioritize health and wellness, stevia's natural sweetness offers a much-needed alternative to sugar, promising a future where we can enjoy the sweetness of life without compromising our health.

Are You Ready to Make a Sweet Change?

If you've been searching for a healthier way to satisfy your sweet tooth, the journey of stevia offers a compelling reason to make the switch. With its rich history rooted in traditional use by the Guaraní people, and its scientifically-backed benefits recognized globally, stevia stands out as a truly remarkable sweetener. Free from calories and gentle on blood glucose levels, it's an excellent choice for both weight management and diabetes care. Plus, its versatility in cooking and baking means you won't have to compromise on your favorite recipes.

Join the growing number of health-conscious consumers who are choosing stevia for a naturally sweet life. Explore its various forms—from whole leaves to refined steviol glycosides—and incorporate this natural sweetener into your diet today. Embrace the future of sweetening and enjoy the benefits of stevia for yourself and your loved ones.

Frequently Asked Questions (FAQ) About Stevia

What is stevia?

Stevia is a natural sweetener derived from the leaves of the Stevia rebaudiana plant, which is native to South America. It has been used for centuries by the Guaraní people and is known for being much sweeter than sugar while containing zero calories.

How is stevia used as a sweetener?

Stevia can be used in various forms, including whole leaves, powdered extracts, and liquid concentrates. It is commonly used to sweeten beverages, baked goods, and other foods. Thanks to its stability at high temperatures, stevia can also be used in cooking and baking.

Is stevia safe to consume?

Yes, stevia is considered safe for consumption. The United States Food and Drug Administration (FDA) has granted stevia the status of "Generally Recognized As Safe" (GRAS). It has also been approved for use in many other countries, including those in the European Union, Canada, and Australia.

Can stevia help with weight management?

Stevia can be an effective tool for weight management because it contains no calories. Replacing sugar with stevia in your diet can help reduce overall calorie intake, which may contribute to weight loss or maintenance.

Is stevia suitable for people with diabetes?

Stevia is suitable for people with diabetes as it has a negligible effect on blood glucose levels. This makes it a preferable alternative to sugar for those needing to monitor their carbohydrate intake. However, it is always best to consult with a healthcare provider before making any significant changes to your diet.

Does stevia have any side effects?

Stevia is generally well-tolerated and considered safe for most people. However, some individuals may experience mild side effects, such as digestive discomfort, when consuming large amounts. It is advisable to use stevia in moderation.

What does stevia taste like?

Stevia is known to be much sweeter than sugar, and its taste can vary depending on the form used and the specific product. Early versions of stevia extracts were noted for having a slight aftertaste, though modern formulations have significantly improved the taste profile.

How is stevia cultivated?

Stevia is typically grown in subtropical and tropical climates. Sustainable cultivation practices are essential as the demand for stevia increases. These practices include using environmentally friendly agricultural methods and ensuring fair labor conditions for Farmers.

Are there any environmental benefits to using stevia?

Stevia has the potential to be more sustainable than traditional sugar crops. It requires less land and water to produce the same level of sweetness, which can reduce the environmental impact associated with sugar cultivation.

Can stevia be used in baking?

Yes, stevia can be used in baking due to its high-temperature stability. However, because it is much sweeter than sugar, recipes may need to be adjusted to account for its intensity. Many commercially available stevia sweeteners come with specific usage guidelines for cooking and baking.

Are there different types of stevia products?

Yes, stevia products come in various forms, including whole leaves, powdered extracts, and liquid concentrates. Some products are blended with other sweeteners or filler ingredients to better mimic the taste and texture of sugar.

How does stevia compare to artificial sweeteners?

Stevia is a natural sweetener, which sets it apart from many artificial sweeteners. It is derived from a plant and does not undergo extensive chemical processing. Many consumers prefer stevia because it is perceived as a more natural and healthier option.

What research is being done on stevia?

Ongoing research on stevia explores its potential health benefits beyond sweetness, such as its antioxidant properties and possible roles in managing certain health conditions. Innovations in biotechnology are also working to develop new stevia varieties with enhanced sweetness and other desirable traits.

Where can I buy stevia?

Stevia products are widely available at VitaNet LLC. Stevia can be found in the baking aisle or the section dedicated to natural and alternative sweeteners.

By understanding the benefits and uses of stevia, you can make an informed decision about incorporating this natural sweetener into your diet. With its rich history, proven health benefits, and versatility, stevia offers a compelling alternative to traditional sugar.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6607)

Date: September 12, 2022 04:05 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: The Sweet Taste of Sugar Beets

Most people think of sugar beets as the large, red, ugly root vegetables that Farmers grow in fields. But did you know that sugar beets are actually a type of candy? That's right - sugar beets are one of the sweetest vegetables around! In fact, sugar beets have a high sugar content, up to about 20% of the unprocessed plant root. This makes sugar beets a perfect 1:1 substitute for cane sugar in most recipes. persons with intolerance to refined cane sugar will find beet sugar to be a worthy replacement. NOW Real Food® Organic Beet Sugar is delightfully pure with no added ingredients.

The History of Sugar Beets

Sugar beets have been cultivated for centuries. The first recorded instance of sugar beet cultivation was in 1747 by Andreas Marggraf, a German chemist who discovered that sugar could be extracted from these unusual looking roots. Marggraf's discovery revolutionized the sugar industry and made it possible to produce large quantities of refined Sugar.

How Sugar Beets are Grown

Sugar beets are typically grown in cool climate regions with long growing seasons. They are a hardy vegetable that can tolerate frost and cold weather. Sugar beets are usually planted in the spring and harvested in the fall. The roots are typically white or cream-colored with reddish-brown skin.

Sugar Beet Nutrition

Sugar beets are an excellent source of dietary fiber, vitamins, and minerals. They are also low in calories and fat-free. A 100 gram serving of sugar beets contains only 43 calories and 0 grams of fat.

Whether you're looking for a healthier alternative to cane sugar or you're simply curious about this humble root vegetable, NOW Real Food® Organic Beet Sugar is the perfect choice for all your baking needs! Deliciously sweet and naturally gluten-free, our organic beet sugar is sure to please everyone in your family. Try it today!

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6442)

Date: May 07, 2022 09:33 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Are We Headed Towards a Food Shortage in America? : Essential Vitamins, Minerals, and Protein Powders to Maintain Good Health

It's no secret that food prices are on the rise. What may come as a surprise to some, is that we could be headed towards a food shortage in America. There are many factors that play into this, including drought, pests, and disease. The bottom line is that if you want to be prepared for the worst, you need to have a stockpile of essential vitamins, minerals, and protein powders. We will discuss why it is so important to have these supplements, and how they can help you maintain good health even in times of crisis!

What is a food shortage, and why are we headed towards one in America?

A food shortage is a period of time where there is not enough food to meet the demand of the people within a certain region. This can be caused by a number of factors, including natural disasters, war, and economic downturns. In America, we are currently facing a perfect storm of conditions that could lead to widespread food shortages in the coming years. Climate change is resulting in more extreme weather patterns that damage crops, while at the same time, the population is continuing to grow. In addition, many Americans are struggling with financial instability, which makes it difficult to afford healthy food. As a result, we are heading towards a time where there may not be enough food to go around. It is important for everyone to be aware of this issue and take steps to reduce their impact on the problem. One way to do this is to reduce food waste, which will help to stretch our limited resources further. We can also support local Farmers and producers who are working hard to ensure that everyone has enough to eat. By taking action now, we can help to prevent a future food shortage from becoming a reality.

The importance of having essential vitamins, minerals, and protein powders

It is essential for the body to have vitamins, minerals, and protein to survive. The body needs these essential nutrients to function properly. Vitamins help the body to produce energy, regulate metabolism, and maintain healthy tissues. Minerals are needed for the proper development and function of the skeletal system and muscles. Protein powders provide the building blocks for the growth and repair of tissues. Without these essential nutrients, the body would not be able to perform its basic functions. As a result, it is essential that people get enough of these nutrients through their diet or supplements.

The benefits of taking supplements during a food shortage

One of the most common questions people ask during a food shortage is whether or not they should take supplements. While there are benefits to taking supplements, it's important to understand that they should never be used as a replacement for real food. Instead, supplements should be viewed as a way to fill in the gaps when you're not getting all the nutrients you need from your diet. For example, if you're not getting enough vitamin C from the fruits and vegetables you're eating, taking a supplement can help ensure that your body gets the Vitamin C it needs. While supplements can't take the place of a healthy diet, they can be a helpful way to make sure you're getting all the nutrients your body needs during a food shortage.

How to store your supplements for long-term use

Supplements are an important part of many people's health regimens. If you want to make sure your supplements last as long as possible, there are a few things you need to do. First, always store your supplements in a cool, dry place. Heat and humidity can cause vitamins and minerals to break down, so avoid storing them in the bathroom or kitchen. Second, keep them out of direct sunlight. Ultraviolet light can also degrade vitamins and minerals, so it's best to keep supplements in a dark closet or cabinet. Finally, make sure the bottles are tightly sealed. Exposure to air can cause supplements to lose their potency, so it's important to keep them well-protected. Supplements generally have expiration dates of 2 - 3 years out, and are still good beyond the best used by date on the bottom of the bottles.

FAQs about food shortages and supplements

Q: What are the causes of food shortages?

A: Food shortages can be caused by a variety of factors, including natural disasters, war, economic instability, war and climate change.

Q: What are the effects of food shortages?

A: The effects of food shortages can be devastating. People may go hungry or face malnutrition, which can lead to health problems and death. Children are often the most affected by food shortages, as they need adequate nutrition to grow and develop properly. Families may also lose their livelihoods if they can't afford to buy food, which can result in poverty and homelessness

Q: What can I do to prevent a food shortage?

A: There are a number of things people can do to prevent a food shortage. Some of the most important include:

• Eating a balanced diet
• Becoming more self-sufficient by growing your own food or raising your own livestock
• Conserving food by using leftovers, buying in bulk, and freezing food
• Donating food to local food banks or pantries

Q: What should I do if there is a food shortage?

A: If there is a food shortage, the best thing to do is to stay calm and ration the food you have. Try to eat a balanced diet of fruits, vegetables, grains, and protein. Don't forget to include essential vitamins and minerals in your diet. You can also try growing your own food or raising your own livestock, If you have to. Store up Food if you see empty shelves at the grocery store.

Q: Are supplements necessary during a food shortage?

A: While supplements can't take the place of a healthy diet, they can be a helpful way to make sure you're getting all the nutrients your body needs during a food shortage.

Q: How can I store my supplements for long-term use?

A: There are a few things you need to do to keep your supplements safe and effective for long-term use. First, always store them in a cool, dry place. Heat and humidity can cause vitamins and minerals to break down, so avoid storing them in the bathroom or kitchen. Second, keep them out of direct sunlight. Ultraviolet light can also degrade vitamins and minerals, so it's best to keep supplements in a dark closet or cabinet. Finally, make sure the bottles are tightly sealed. Exposure to air can cause supplements to lose their potency, so it's important to keep them well-protected. Supplements generally have expiration dates of two to three years out, and are still good beyond the expiration date.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6405)

Date: April 12, 2019 04:08 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Chitosan: A more environmentally friendly food packaging materialthan plastic

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6129)

Date: January 06, 2019 04:20 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Congress Finally Frees Hemp From Jail: Big News For Farmers and CBDIndustry

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5937)

Date: August 06, 2018 05:53 PM
Author: VitaNet, LLC Staff (support@vitanetonline.com)
Subject: Hemp growing in midstate after outlawed for decades

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5694)

Date: June 12, 2018 09:16 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: 5 Things You Didn't Know about the Hemp Plant

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5631)

Date: November 24, 2017 03:59 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: 7 Health Benefits of Matcha You Should Know About Before Brewing a Cup

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5414)

Date: September 07, 2017 12:14 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Research pilot explores industrial hemp

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5234)

Date: August 31, 2017 04:14 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Finding a market for hemp: More than 2000 acres of industrial hemp planted in Minnesota this year

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Date: August 11, 2017 12:14 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Hemp 101: What It Is, And How It Can Save The World

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Date: August 05, 2017 09:14 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Editorial: How Republicans came to love hemp

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Date: April 26, 2017 08:44 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Did You Know Americans Could Pay Taxes in Hemp for Over 150 Years?

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Date: April 17, 2017 03:44 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Bill Would Legalize Hemp Farming

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Date: April 01, 2017 10:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: 2 colleges join New York's industrial hemp farming program

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Date: March 12, 2017 02:59 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Cops block Kansas Farmers' hemp bonanza

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Date: February 27, 2017 07:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Trace minerals, supporting the immune system

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Date: February 07, 2017 02:59 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Top 5 Selenium Foods to Fight Selenium Deficiency

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Date: January 19, 2017 10:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Demand for CBD still outstrips supply despite production expansion, hemp grower says

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Date: November 24, 2016 08:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: America is about to realize just how poisoned conventional food really is ... Lab testing for glyphosate about to go 'viral'

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Date: July 17, 2014 08:49 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: I eat Good, Do I Need Trace Minerals?

Minerals

A few carbs, a slice of bacon or two, a glass of milk and later a bottle of mixed tropical fruit juice. Sounds like quite a balanced meal. A good meal most definitely doesn’t lack the chemical elements or minerals that are in abundance in the human body. These major elements in order of profusion are calcium, phosphorus, potassium, sulfur, chlorine and magnesium. But are these the only minerals we require?

Trace minerals

While the above are the main ones, there are other minerals that are essential to good health but are required in very small quantities. These minerals include iron, copper, zinc, molybdenum, cobalt, iodine, bromine and selenium; collectively known as trace minerals. Though in small amounts, they are crucial for immune system function, metabolism and antioxidant protection. A number of health complications such as senility, heart disease, arthritis, diabetes and depression have been linked to trace mineral deficiency.

Despite society having more nutritious than ever before, the quality of food has declined as seen in the dwindling quantities of these trace elements in our diet. This can be mainly attributed to lack of these nutrients in the soil due to years of erosion and aggressive farming embraced by Farmers in order to meet the demands of the population. Soils have become depleted, resulting in deficiency of trace elements in our meals. So much for modern practices working against mankind.

All is not lost though. There are supplements readily available to tackle this need and come recommended for preventing and managing a number of conditions. They can be taken to address ailments such as Osteoporosis, a disease that causes weakening of bones. Copper, iron, magnesium zinc and manganese help increase bone mass and density and reverse such bone deterioration. Iron also happens to be important in making blood components. The benefits of these supplements can therefore not be underestimated.

Sources

1. //nutrition.about.com
2. //www.traceminerals.com/
3. //en.wikipedia.org/wiki/Dietary_element

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Date: June 01, 2011 04:21 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: What is Red Marine Algae And What Are Its Health Benefits?

Red Marine Algae And Your Health.

Red marine algae refer to a large group of seaweeds that contain phycobiliproteins, which give them their red coloration. They are simple organisms in that they do not have complex tissues in contrast with terrestrial plants. Many species of red marine algae plays an important role in the formation of coral reefs as they secrete calcium carbonate as well as provide nutrition for other marine species. Like plants, they are capable of making their own food by way of photosynthesis. And like most other seaweeds, they are excellent sources of vitamins, minerals, and other healthy organic compounds.

Scientific Classification

Rhodophyta is the taxonomic classification of all red marine algae. It is oftentimes considered a part of the plant kingdom, but more recent definitions of plant suggest red algae belong to a kingdom of their own. Rhodophyta is one of the largest groups of algae, second only to green algae. It consists of up to 6000 aquatic species that are widely distributed in the tropical, temperate, and even frigid zones. These species usually take up residence along the coastal regions and significantly contribute to the distribution, abundance, and ecology of organisms found in the extended perimeter of each continent.

Historical Uses

Seaweeds have become a part of the staple diet of many communities throughout history, and red marine algae are one of the best sources of human nutrition among all seaweeds. For thousands of years, different species of red algae have enjoyed significant presence in cuisines from all over the world. It is often consumed uncooked or added to salads. It is also an important ingredient in soups and stews. Ocean Farmers have learned different techniques of domesticating crops of algae, and cultivation has been the solution to the growing demand of red marine algae in the past few decades.

Industrial Applications

Red marine algae have steadily grown in economic value since the 20th century. In addition to their historical culinary uses, their application now extends to medical science. Several organic compounds have been isolated from different species of red marine algae are now in wide use in the food and drug industries. For example, gelatinous substances are derived from agarophytes, any species of seaweeds that belong to rhodophyta. These substances are used in the production of beer, food preserves, ice cream as well as papers, fabrics, lubricants, and other personal care products.

Medicinal Value

Red marine algae have a special place in antiviral research. Many species are now identified to contain organic compounds that are of medicinal value against several viruses. Decades-long studies have come to a conclusion that sulfated polysaccharides derived from red marine algae have an inhibitory effect on replication of herpes simplex virus (HSV). There is good evidence that one class of sulfated polysaccharides called carrageenan offer some protection against transmission of herpes. Furthermore, recent studies have revealed that sulfated polysaccharides are potent inhibitors of HIV-1 in cell culture.

Red marine algae is an excellent source of nutrients found in the sea. Get some red marine algae and reap the benefits of this nutrient rich food today!

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Date: July 15, 2009 12:17 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Hops and St. John's Wort

St. John’s wort has emerged recently as an herb that is known to assist the nervous system. Quite a few naturopathic physicians rank kava kava, valerian, St. John’s wort, passionflower, and hops as the most effective herbs for treating insomnia. A study that took place in 1994 and was published in the Journal of Geriatric Psychiatry and Neurology proved that St. John’s wort extracts increased deep sleep during the total sleeping period of the patients. This study also makes an interesting connection between sleep and depression. It was found that many standard antidepressants and MAO inhibitors used to treat those people who suffer from depression cause a decrease in deep sleep. St. John’s wort has demonstrated the ability to treat both insomnia and depression.

Hops, an herb that is commonly found throughout the world, was originally used as a food. The tips of the food were both cooked and eaten. The young plants were the ones eaten because the older plants were too tough. A famous herbalist, Gerarde, recommended using the buds of these plants in salads, while the Romans anciently used hops as a food and Native American tribes found hops to be of great value. Hops have been appreciated for a long time for its nervine properties. A hop was first used as a beer ingredient in England around 1500. At this point, hops Farmers noticed that their farmhands often seemed tired and easily fatigued. With time, the herb gained a huge reputation as a natural sedative. Pillows were filled with hops to promote rest and relaxation during the reign of King George when people were recovering from an illness.

Lupulin is a compound that is found in hops. It is described as a sedative and hypnotic drug. Certain parts of the plant have been found to have sedative and hypnotic effects. This herb is known to be fast-acting, soothing, and calming to the nervous system. Additionally, it is another nervine herb that assists in promoting sleep. It is mainly used to alleviate nervous tension and promote restful sleep. Also, hops is used for antispasmodic effects. Its relaxing effect has the potential to calm the nerves and muscles in cases of muscle spasms. This herb has also been shown to contain appetizing and tonic properties. It acts as a stimulant to the glands and muscles of the stomach, while calming the hyperexcitable gastric nerves. Hops also has a relaxing influence upon the liver and gall duct, and a laxative effect on the bowels.

Along with other uses, hops is also used for its antibiotic properties. It is very helpful for sore throats, bronchitis, infections, high fevers, delirium, toothaches, earaches, and pain. A hops remedy is a great way to help with inflammation, boils, tumors, and swelling. Hops is extremely high in B-complex vitamins, which are known for their calming effect on the nervous system. B vitamins also promote energy and aid in problems of depression, anxiety, nervousness, and memory. Additionally, hops is extremely rich in potassium, which is necessary for nerve transmission, contraction of muscles, and hormone secretion. Low levels of potassium are often found in those people who have high blood pressure. Additionally, hops contains magnesium, zinc, copper, iodine, manganese, iron, sodium, and fluoride.

Hops and st. johns wort are a wonderful herb that has many therapeutic uses. Hops and st. johns wort come in tea bag, capsule, and tablet forms at your local or internet health food store. For more information on St. John’s wort and hops, contact your local health food store.

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Date: April 28, 2008 02:45 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Cherry Fruit Extract

Cherry fruit extract contains organic compounds known as flavanoids, which is a form of phytochemical frequently found in highly colored fruits and vegetables. If you eat a fruit such as pomegranate, blueberry, blackberry or cherry, or if you eat red peppers, aubergines and broccoli, you are eating foods that are rich in flavanoids.

Such foods provide you with remarkable health benefits that your ancestors knew about but did not understand. They ate these highly colored foods because they knew they helped prevent certain medical conditions, and to help others get well faster. They knew nothing about phytochemicals – chemicals contained in plants – or flavanoids, but knew about the results of eating them.

In fact, flavanoids are very powerful antioxidants and anti-inflammatories, and each of these require more detailed explanation since between them, oxidants and inflammation are responsible for most of the non-infectious common ailments of the human body. First, let’s have a look at antioxidants.

In chemical terms oxidation is the removal of an electron from an atom or molecule. There are species within your body known as free radicals whose sole purpose in their short life is to steal an electron from the nearest molecule to them. This is almost instantaneous, and most free radicals are very short lived. The concept of free radicals roaming your body and your bloodstream waiting to pounce on the first unwary molecule is a fairy tale. In fact the vast majority react as soon as they are formed.

When they do react, they remove an electron from a stable molecule, render it unstable and thus destroy it. If that molecule is part of a cell, and enough of them are robbed of their electrons, then the cell is destroyed. One result in visible terms is wrinkling of your skin, as your skin cells become destroyed, and hence you age quicker. In terms that you are not immediately aware of, oxidation can lead to many unwanted changes in your body.

For example, the low density lipids, that carry the cholesterol in your blood to areas of the body where it is needed, are oxidized by free radicals which causes the LDL to deposit along with their cholesterol on the walls of your arteries as a layer of plaque. Eventually that will build up to constrict the artery and cause a condition known as atherosclerosis – the arteries become blocked, and you can suffer from heart attacks and strokes.

These free radicals are formed by the normal metabolism of the body when energy is created in the cell mitochondria, by pollutants such as pesticides, cigarette smoke and traffic fumes, and by radiation such as excessive exposure to the UV radiation in sunlight.

Flavanoids, contained in cherry fruit extract, are antioxidants, which prevent this oxidation of body cells from taking place. They do so by being in the right place at the right time. If a flavanoid molecule is close to a free radical when it is generated, then the antioxidant will reduce the free radical and neutralize it.

If you eat a lot of cherries, or drink cherry fruit extract, you will be consuming a massive amount of flavanoids molecules that are ready and willing to destroy these free radicals. However, that is not all that flavanoids do. They are also, as has already been stated, anti-inflammatories.

The inflammatory response is the reaction of the body to a foreign presence such as bacteria. The tissues around the infected area receive an increased blood supply, and the cell walls produce gaps allowing the large immune system blood cells, or macrophages, to pass through. The temperature around the area increases due to the concentration of blood, and this itself is controlled by the body since bacteria die off after a certain body temperature has been reached, hence the reason for fever in the immune response.

The area swells up due to the concentration of fluid and protein, and becomes painful due to pressure on nerve endings. Anti-inflammatories, such as the flavanoids, work to relieve the symptoms of inflammation without interfering with the way the immune system deals with infection.

Many inflammatory conditions occur without any apparent reason, and while anti-inflammatories might not be used to suppress the immune system, it is used in such conditions as rheumatoid arthritis where the inflammation is a mis-firing of the immune system. Cherry fruit extract can be used to alleviate many similar conditions such as gout, and osteoarthritis where its use is well known and recorded.

It can also be used to help reduce the effects of atherosclerosis through its anti-oxidant properties, and cherries contain, not only a good supply of flavanoids, but also anthocyanins, another group of powerful antioxidants. They also contain vitamin C which is also a strong antioxidant.

Another property of flavanoids is their collagen strengthening properties, which they achieve by cross-linking the fibers to form a string fibrous network. That can be used to strengthen the walls of veins, and render them less liable to stretch or expand, thus providing them with the rigidity needed to prevent varicose veins caused by the puddling of blood below weak valves. They have the same effect on arteries, providing increased strength and a reduction in the blood pressure needed to pump blood round the body.

A good intake of cherry fruit in your diet will help to improve the condition of your cartilage and other connective tissue in addition to your veins and arteries, and is particularly appropriate for athletes who place great stresses on connective tissues such as the tendons that transfer muscular energy to the levers – the long bones.

In summary, then, cherry fruit extract and the flavanoids and anthocyanins it contains, posses properties to help relieve the symptoms of gout, and various forms of arthritis, to reduce the likelihood of cholesterol oxidation that leads to heart disease and strokes, to help strengthen the walls of veins and arteries and to improve the strength of connective tissue such as cartilage and tendons.

In other words, to improve the quality of life of the majority of the population that suffers from one or more of these conditions. After learning about the health benefits of cherries and all the mounting evidence in research, my question to you is why did the FDA make cherry Farmers pull the health benefits of cherries from their websites with threats of legal action if not removed? Makes a person wonder who is on our side and who isn’t?

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Vitanet ®, LLC

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Date: January 21, 2008 02:14 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Genetically Engineered Foods May Cause Rising Food Allergies

Arguments made by the Environmental Protection Agency, which regulates plant produced pesticides, tell us not to worry about the thought of consuming toxic pesticides. Instead, they say that the pesticides used, Bt, are produced naturally from a soil bacterium which has a history of safe use by organic Farmers who have used the solution for yeas as a method of insect control. Genetic engineers simply remove the gene that produces Bt and insert it into the DNA of corn and cotton plants, making the plant do the work, instead of the farmer. They also say that the Bt toxin is quickly destroyed in our stomach, and even if it survived would not harm humans or any other mammals. However, these arguments are solely that, arguments, which are unsupported and refuted according to a lot of research.

When a study was done, spraying natural Bt over areas in Vancouver and Washington State for months, about 500 people reported reactions, mostly those being allergy or flu-like symptoms. Six of those people had to go to the emergency room, while workers who applied the Bt sprays reported that their eyes, nose, and throats were irritated. Similarly, Farmers who were exposed to liquid Bt said that they had reactions such as infection, ulcers on the cornea, skin irritation, burning, swelling, and redness. One woman even reported fever, altered consciousness, and seizures when she was accidentally sprayed with Bt. This proves that the statements of Bt doing no harm on humans is extremely false. As for being destroyed in the digestive system, studies on mice disproved this as well. Results of these, and other, studies showed that plant-produced Bt is always active and much more likely to trigger an immune response than the natural version.

Additional studies in 2005 reported by medical investigators in India found that hundreds of agricultural workers are developing severe allergic reactions when they are exposed to Bt cotton. This exposure includes picking cotton, loading it, cleaning it, or simply leaning against it. Some people that work at ginning factories must take antihistamines daily in order to go to work. These reactions are only trigger with the Bt varieties and the symptoms are virtually identical to those that were described by the 500 people in Vancouver and Washington who were sprayed with Bt.

Another study was done on the basis that Bt-toxin is produced in GM corn and can be eaten intact. It is also in pollen which can be breathed in. Therefore, a village of Filipino people were studied in 2003 when an adjacent Bt cornfield was pollinating. 100 of these people were stricken with disease which included symptoms such as headaches, dizziness, extreme stomach pain, vomiting, chest pains, fever, and allergies, along with respiratory, intestinal, and skin reactions. The symptoms first appeared in those that were living closest to the field and then progressed to those further away. When the same corn was planted in four other villages the following year, the same symptoms returned in all four areas only during the time of pollination.

All of these studies confirm that GM crops engineered to produce built-in pesticides provoke a great variety of immune responses. Allergic reactions are a defensive and often harmful reaction from the immune system to an external irritant that occur when the body interprets something foreign as harmful and offensive and acts accordingly. Since all GM foods have something foreign and different, it is easy to see why the body would react in such ways. As the GM foods arise on the market place make sure you scan each label to make sure you are not buying a GM vegetable of fruit. Check every label this way you will not be stricken with debilitating symptoms that may prevent you from going to work. Always say NO to GM foods and support your organic foods store.

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Date: November 28, 2007 12:04 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Addiction Recovery With Chinese Herbs Like Kudzu

Kudzu is Chinese herb that has been identified for the treatment of alcoholism. Anybody who has even had an addiction will tell you that addiction recovery is one of the most difficult of the tasks that life throws at us. Whether it is an addiction to tobacco or to heroin or anything in between is not easy, and those that join the ‘self-afflicted’ lobby do not help, but for the Grace of God...

Alcohol addiction is now potentially the most prevalent addiction in the world. There are now more that drink alcohol than smoke, and alcohol related problems are more than just a social problem, but cause the deaths of over 100,000 annually in the USA. One shudders at the thought of the world-wide death toll. It has been suggested that chemical addictions, as opposed to physical habits, can have chemical cures. Although the jury is still out on this one, there have been some positive results achieved in the treatment of addicts with natural remedies.

One of these natural remedies is the Chinese herb, kudzu. Kudzu is a climbing vine that can grow just about anywhere: in fields, lightly forested land and mountains. It is found throughout China, and also in the south eastern states of the USA. The reason for this strange distribution is that the plant was introduced to the USA by Japan at the 1876 Centennial Expo in Philadelphia.

The large blooms attracted gardeners who propagated them, and when it was discovered that the plant made good forage for animals, Florida nurserymen grew it as animal feed. Its effect in preventing ground erosion rendered it popular during the 1930s and 40s when Farmers were paid up to $8 an acre for growing kudzu. Fodder and groundcover were the original uses of this vine in the USA irrespective of its medicinal uses on the other side of the Pacific.

Prior to it being recognized as a useful treatment for alcoholism, the vine had been used in China for generations for the treatment of such conditions as headaches, flu, high blood pressure symptoms, dysentery, muscular aches and pains and the common cold. It is still used to treat digestive complaints and allergies, and find use in modern medicine in the treatment of angina.

It is the root that is mainly used, which at up to six feet tall provides a plentiful supply of its active ingredients. These include isoflavones including daidzein and isoflavone glycosides, mainly puerarin and also daidzin. However, it is in its application in the treatment of alcohol addiction that the root is currently creating interest.

Studies in the 1960s on animals bred with an alcohol craving indicated that daidzein and daidzin reduced their consumption of alcohol when offered it, and further studies have indicated that the mechanism of this was by inhibition of enzymes necessary for metabolizing alcohols. This has not yet been successfully repeated in humans, but the effects on animals cannot be just coincidental. Or can it? That question can only be answered by those for whom kudzu has been found effective, although many laboratory studies have shown that it certainly reduces the alcohol consumption of those with a habitual heavy intake of the substance.

Of all the other substances that have been used in an attempt to reduce the extent of alcoholism in the Western world, none have been found truly effective. The three recognized treatments of Campral (Acamprosate Calcium), approved by the FDA in July, 2004, Naltrexone (Revia) and Antabuse work in three different ways. Campral is useful only once you have stopped drinking and have detoxed, Naltrexone interferes with the pathway in the brain that ‘rewards’ the drinker and Antabuse gives unpleasant side effects that are meant to put the drinker off drinking.

Although all have side effects of one type or another, they have been approved by the FDA, and must therefore be assumed safe if used as recommended. However, none are natural, and kudzu has been found to have no known side effects. It is a type of pea, and did you know that it grows about one foot a day? Luckily it only grows to about 20 feet!

It is kudzu’s lack of side effects that renders it so attractive as a treatment for alcoholism, although more tests are needed before the evidence for its effectiveness can be declared cast iron. Most of the tests to date have been carried out on heavy drinkers rather than true alcoholics, but they have all found the plant effective in reducing the amount that each member of the study drank, even though no limitations were placed on them.

Future studies should probably be designed to determine if the treatment is safe for such groups as pregnant women, young people and those with specific medical complaints such as liver problems. Naltrexone should not be used by anybody with serious liver problems, and even campral is only suitable if you have no more than a moderate liver problem. Since alcoholics can reasonable be expected to also suffer from liver disease, then a treatment that is safe for such people would be very welcome.

A 2002 meeting of the Research Society on Alcoholism in San Francisco named kudzu and St. John’s Wort as being the two most promising treatments for alcoholism. The mention of St. John’s Wort raises an interesting point, and one that must be discussed. That is the question of standardized doses, and what can happen if doses of natural products are not standardized with respect to the identified active constituent.

The reason for the importance of this is that not all sources of a particular herb are equally well endowed with active constituents. Although, for example, a dose of 2.5 grams daily of kudzu root might be recommended, how does the percent content of isoflavones in different roots vary. That variation will mean that the amount of active ingredient taken in one 2.5g dose will differ from that in another, unless there is standardization.

The reason St. John’s Wort brought this to mind is that with this herb, used for some psychological problems such as depression, the active ingredient content was standardized. It was standardized to 0.3% hypericin, a napthodianthrone that causes an increase in dopamine levels. However, standard doses of St. John’s Wort gave inconsistent results and the reason for this could not be identified. It now has been. The active ingredient is now known to be not hypericin, but hypeforin, what is known as a prenylated phloroglucinol. The herb is now standardized on this substance.

This is a demonstration of the importance of identifying the active ingredients in a herbal treatment accurately, and also of standardizing doses. Kudzu doses must be standardized if their effect is to be consistent. There is now little doubt that addiction recovery is possible with Chinese herbs like kudzu, and who knows what else the ancient civilizations such as the Chinese have to offer us.

--
Let Vitanet, LLC Help With Addiction Recovery

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Date: July 29, 2007 11:41 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Supplements to Fight Prostate Cancer

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Buy Prostate Cleanses at Vitanet LLC

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Date: June 26, 2007 02:04 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: The next logical step

When you examine the minerals involved, it is not surprising that remineralization is so much more effective for healthy plants than current methods. “Agriculture in the last several decades has mainly relied on three minerals—nitrogen, potassium and phosphorus, known as NPK,” says Joanna Campe. “Lately they’ve begun to add more minerals, maybe up to twelve, but that’s still nothing compared to the broad spectrum of a hundred or so minerals provided naturally by mineralized soil.”

Another great aspect to mineralization is that it can help eliminate our heavy reliance on petrochemicals (oil-based products). Modern farming relies on chemical fertilizers that are petrochemical based. “We can shift from an economics of scarcity to an economics of abundance by switching from reliance on chemical fertilizers to remineralizations.” Campe says. “Fossil fuels are quickly disappearing, and rocks are the most abundant resource on the earth.”

This kind of economic effectiveness should come as great news to the organic food industry. According to current statistics, the U.S. buys nearly half of all the organic food produced in the world, and only 0.2 percent of its farmland is dedicated to organic growing. Much of the food produced is also of suspect quality. The reason for this scarcity and lack of quality lie partially in the expense and difficulty of growing organic food due to the poor soil. Such problems would be easily remedied by the next logical step in natural food production—remineralization—making it possible for Farmers everywhere to grow natural food easily and within economic boundaries.

Organic growers are starting to take notice and participate in remineralization. For example, the largest carrot farmer in the world is turning over its acreage to remineralization, and remineralized carrots can now be purchased from cal-organic at whole food markets. World-renowned Chef Alice Waters, inventor of what has become known as California Cuisine, is also an advocate of remineralization and has up to 70 remineralized fruits and vegetables grown for her famous restraint, Chez Panisse, by Bob cannard.

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Date: April 21, 2006 04:34 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: A toxic by-product of industrial waste.

Imagine a government permitting industry to dump toxic waste products into the drinking water supply, denying the public the right to make an informed choice by censoring the press and dissenting experts. Meanwhile, influential leaders disseminate misinformation and hoodwinked people demand community acess to the dangerous chemical.

Although it might seem like science fiction, this scenario has been playing in America since 1940’s. the toxic chemical? Fluoride. Today, 170 million Americans, approximately two thirds of the population, have fluoridated drinking water issuing from their taps.

A 1998 Gallup poll showed that the majority of Americans—a whopping 70% --support water fluoridation. Dissenters are seen as crackpots and conspiracy theorists.

EPA Unions Call for a Moratorium

In august 2005, eleven Environmental Protection Agency employee unions under the umbrella of NTEU Chapter 280, primarily scientists, researchers, doctors, submitted a request to Congress for a moratorium on drinking water fluoridation, based on scientific evidence that fluoride is a proven carcinogen.

Dr. William Hirzy, Vice President of Chapter 280, explains that the biggest misperceptions about fluoridated water are “that its safe and effective, that basically there are no adverse effects, and that it does this magic of lowering dental decay rates.”

A Profitable By-Product

Although the American Dental Association explains that fluoride is a naturally occurring compound, the form used in drinking water, hydrofluorosilicic acid is, in fact, a product of man.

Today’s fluoride is a by-product of the phosphate fertilizer industry. Air filtration vents, called “Wet-Scrubbers,” trap fluoride, which is a gaseous by-product of manufacturing. For many years, the gas was vented into the sky, where it caused lawsuits by Farmers for burnt crops and sickened animals. Now, the fluoride is sold to American communities as well as developing countries, Dr. Hirzy calculates the fertilizer industry makes about 100 million a year from their toxic by-product.

Fluoride’s Tainted History

Fluoride’s effect upon teeth was first observed in children who were overexposed to ingested fluoride. Their teeth turned pitted and brown, a condition recognized as dental fluorosis. According to the American Dental Association, fluoride damages only the body’s tooth-forming cells, buy many scientists are concerned that other cells are damaged as well.

Brain damage

According to Phyllis Mullenix, Ph.D., a prominent toxicologist, animal research shows that fluoride crosses the blood-brain barrier, causing defects in the brain region devoted to memory and learning. In humans, the behavior evidenced in rats would qualify as motor dysfunction, deficits or learning disabilities.

Is Fluoride Good for Poor People?

Many argue that fluoridation is needed by economically disadvantaged populations with inadequate access to dental care. In fact, these are the people at greatest risk from fluoride, which wreaks its most hazardous effects on those who are malnourished. Calcium deficiency, in particular, is linked with fluorosis.

Is It Good For Anything?

Ironically, many dental authorities acknowledge that ingested fluoride has little to no effect on preventing cavities in the pits and fissures of the teeth, where most cavities occur. Many researchers acknowledge that only topical fluoride can stop cavities. The largest nation wide study, conducted in 1989 by the national institute of Dental Research, showed that children in fluoridated and non-fluoridated communities have approximately the same cavity rate.

Fluoridation and the Wellness Revolution

The Fluoridation controversy is another example of our health care system’s approach of throwing chemicals at problems, rather than solving them through improved public hygiene and better nutrition. In addition, calcium and vitamin D supplementation can help build strong teeth, while vitamin C is essential for healthy gums.

Source: www. Fluoridealert .org, www. Fluoridedebate .org, www. Nteu280 .org/issues/fluoride/fluoridesummary.htm

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Date: October 29, 2005 01:54 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Feds Subsidized Poor Nutrition

Feds Subsidized Poor Nutrition

The U.S. Department of Agriculture (USDA) this year issued a new food pyramid aimed at convincing Americans to eat more fruits, vegetables, whole grains, and lean proteins such as dairy, meat and beans. While the USDA publicizes its pyramid with much fanfare, the agency implements policies that subsidize the consumption of nutrition-poor, high fat and processed foods, while offering no incentive to Farmers to grow healthful crops.

The Pyramid Versus Farm subsidies

A recent Associated Press (AP) article* contrasted the pyramid recommendations with a breakdown of this year’s $17 billion in direct subsidies to Farmers.

Other food crops receive less than 1% each, and fruit and vegetables receive none.

Overproduction Leads to Lower Prices

U.S. farm policy leads to the overproduction of nutrition-poor, fat and starch-laden foods. As a result, the prices of these foods go down, while healthy food remains less affordable.

A related AP story describes the barriers faced by poor families who would prefer a more nutrition’s diet but end up eating cheap, unhealthy food. Adam Drewnowski, director of the University of Washington’s Center of public Health Nutrition is quoted: “Energy-dense foods rich in starch, sugar or fat are the cheapest option. As long as the healthier lean meats, fish and fresh produce are more expensive, obesity will continue to be a problem for the working poor.”

Food Policy and the wellness Revolution

With obesity and related health problems at a crisis point, some consumer advocates are trying to change our government’s food policies. An effective response to the current dietary crisis requires political charge as well as education about healthy lifestyles. Meanwhile, it is a wise strategy for individuals to develop a personal, nutritional supplement regimen. The centerpiece of this program should be a scientifically advanced and comprehensive multiple such as Source Naturals Life Force.

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Improove your diet with a multiple at Vitanet ®

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Cultivation and Export

Date: June 25, 2005 01:01 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Cultivation and Export

Cultivation and Export

Ginseng is difficult to cultivate and requires a large capital investment. The plants need shade to thrive and are often grown among forest shade trees or under artificial shade. The Asian countries are not able to keep up with the demand for ginseng because of its popularity. The soil has been cultivated for so many years that some believe the nutrients have been depleted. This has increased the value of the American ginseng. The American variety is found growing wild in cool wooded areas with rich soil in the eastern United States.

Ginseng is grown commercially in Wisconsin, Michigan and even as far south as northern Florida, Alabama, Louisiana and Oklahoma. Most of the commercial ginseng is grown in Marathon County, Wisconsin and cultivated under artificial shade. Marathon County seems like an ideal place for ginseng to grow as many serious athletes and marathon runners use ginseng to enhance their overall performance. In fact, many Olympic athletes take ginseng routinely. The soil in this area is welldrained acidic soil beneficial for growing ginseng. It is grown using fertilizers, pesticides and other chemicals to ensure adequate production and cultivation. Organically grown plants are available but may be hard to find. Wild ginseng grows in isolated patches in some areas of the country but most sources have been depleted. Some ginseng Farmers in Wisconsin have been growing the plants for 90 years. Ninety-five percent of the American grown ginseng is sold to foreign markets, with most of it going to Hong Kong and then into China, Korea and Japan.

About 45,000 kg. of the dried ginseng root and about the same amount of the wild root is exported annually.13 The American variety sells for about twice as much as the Asian variety because it is thought to be of a higher quality. The Americans import a large quantity of the Asian and Siberian ginseng, which seems ironic. Wild ginseng of any variety is not as common now, because it has been foraged in its wild state and huge quantities exported for large profits. A special license is now required to dig the wild roots.

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CLA and Cows

Date: June 22, 2005 09:52 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: CLA and Cows

CLA and Cows

Nutritional developments like that of CLA couldn’t come at a better time. America is a nation obsessed with weight, but successes in battling weight seem harder and harder to come by. Is there a nutritional reason for this? Have we been barking up the wrong tree in recent years, starving ourselves for fear of gluttony rather than looking at broader nutritional reasons for fat accumulation? For example, Dr. Cook says that modern nutritional dogma is that fat is bad. “I’m not sure the dogma’s right. We need to get down to very specific fatty acids.”51 One of the most exciting developments coming from CLA research is that modern animal-raising techniques may be partially responsible for those of us who eat meat getting fat around the middle, even though our consumption of meat may have declined or, at least, stayed about the same in recent years.

CLA has been declining in our diet. This one nutrient’s lack may mean many of us are gaining fat, despite eating less overall fat.52

This desire to simply eliminate fats without looking at the broader nutritional picture has its roots deep in our culture. The desire to starve ourselves to lose weight goes back centuries. We have often thought weight gain came solely from lacking self-control when, often, nothing could be further from the truth.

Take for example the experiences of conscientious objectors during World War II. These men who chose, for religious reasons, not to fight in the war, contributed in other ways. One group at the University of Minnesota underwent forced starvation to help scientists learn ways to help concentration camp victims recover after liberation.

Science learned many useful things, but one thing stands out. The objectors grew more hungry as they recovered and ended up weighing five percent more after they recovered than before the experiment began. (The same can be said for refugees and concentration camp victims, who also weighed more, on average after their ordeals than before.)53 This idea of dieting being the full answer to weight loss still persists, often tragically. Many have died of anorexia, obsessed with self-image. Others have died directly from ill-conceived meal replacement programs.54 In the 1980s, Americans spent $15 billion on diet soft drinks alone,55 but consumers weighed more on average when the decade was over than when it began. You’d think all of this energy and dieting spent on the effort would have helped people lose weight. (Thankfully, many people have succeeded in losing weight and keeping it off. According to Dr. Pariza, this may well be the most significant part of CLA, not so much in losing the weight, but in helping people keep it off.56)

To drive the point home further, consider your parents. They ate a diet that was likely higher in fat than yours. They never saw “lite” versions of snacks in the store. Yet they, in general, weighed less than we do. Why? Surely exercise may have had something to do with it, but, no one has the complete answer. It seems likely that nutrition too played a role. CLA itself may hold part of the reason. As we have seen, CLA nutrition means less fat and more protein in our bodies. Recent research is showing that the amount of CLA in cows has dropped substantially since the times of our parents. In 1963, scientists found that CLA was as much as 2.81 percent of milkfat. The amount of CLA in the milk products varied with the seasons. At some times during the year, cows ate grass. At other times, they ate feed. However, in 1992, Pariza and his colleagues did a large food survey and found that this variation in CLA is no longer occurring. Furthermore, the amount of CLA in dairy products rarely gets above 1 percent of the milkfat. 57

In another research paper in 1994, scientists noticed that Australian cows have as much as three or four time the amount of CLA in the meat from similar American animals. Why? These differences probably “reflect different feeding conditions.” 58

Today, Farmers use more efficient feeding methods that rely less heavily on natural grasses. This means less CLA in the meat we eat, and less CLA can mean a higher percentage of fat on our bodies. Consider too that skim milk contains virtually no CLA with its no fat content. This lack of CLA may actually hinder some people’s efforts to lose weight.

The lesson here seems to be that gluttony guilt would be better focused on balanced living. Healthy lifestyles coupled with the right supplementation can make a difference. CLA, though no magic bullet, adds to this lifestyle and could be the key that finally opens many weight (and fat) management doors. It could help many people keep the weight off.

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Mushroom Miracales

Date: June 18, 2005 09:11 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Mushroom Miracales

Mushroom Miracles by Bert Hoffman Energy Times, April 12, 2004

Mention mushrooms and few people immediately recognize these humble fungi as important tools that can be used to boost well-being. More often, folks identify mushrooms as food with a peculiar appeal. But mushrooms' potential impact on health far surpasses their culinary reputation.

You don't have to stretch your imagination too far to understand why mushrooms have been much neglected in the modern, Western medical search for plants that can boost health.

Unable to make chlorophyll, often dependent on the kindness of other nutrient-producing organisms for their survival, these humble fungal denizens of dark, damp spaces seem to prefer an anonymous existence that is out of sight and out of the consciousness of the scientific mind.

However, mushrooms have now assumed a spot in the center of the research spotlight. Because of their potent content of natural chemicals that appear to have a strong influence on human health and well-being, during the past decade mushrooms have been the subjects of intensive studies on how they can be used to reduce the risk of cancer and to treat these diseases.

Appropriately, this recent round of research began in a place that has long revered these diminutive organisms: Japan. Japan and other Oriental countries have traditionally recognized the immense value of mushrooms as both food and medicine.

Food and Medicine

As an ancient Chinese saying notes, "food and medicine share a common origin." And one of the very earliest Chinese medical books, Shen Noug's Herbal (Shen Noug Pen Ts'ao Jing), first noted the extraordinary beneficial effects of eating mushrooms 2,000 years ago, back in the first century.

More recently, but still well ahead of Western medical experts, in 1575, Pen Ts'ao Kang Mu (a Chinese compendium of medicinal therapies), written by Li Shi Zhen, outlined the medical benefits of about 20 mushrooms.

Nowadays, modern researchers believe mushrooms' usefulness stems from the fact they contain a wealth of antioxidants. But these aren't just any antioxidants. Scientists think that some of these chemicals can potentially drop your risk of cancer, significantly lower blood pressure, help the body fight diabetes, offer protection for the liver, alleviate some of the ill effects of inflammation, lessen the chance of blood clots and help the body's immune system fend off viruses and other microbes. Quite a collection of benefits for these lowly beings!

The 10,000-Year Mushroom

Through the ages, the reishi mushroom (also known variously as the Mannetake, or 10,000-year mushroom, and the Immortality Mushroom) has been the most popular mushroom in Chinese, Korean and Japanese cultures. The reishi mushroom is frequently depicted in a wide variety of traditional Oriental artwork and even puts in an appearance in Chinese royal tapestries.

To some, reishi's power goes beyond the natural and include the supernatural. Originally grown on aging plum trees, reishi is also sufficiently well regarded to be employed by the Japanese as a good luck charm. But you don't have to believe in the supernatural to be superbly impressed with reishi. The beneficial natural substances in reishi include steroids, lactones, alkaloids, triterpenes and polysaccharides.

Large Molecules

Of these chemicals, polysaccharides (complex chains of sugars) in particular have intrigued researchers looking into the way mushrooms help health. These polysaccharide macromolecules are very large (for molecules) and complex, a complexity that leads researchers to believe they are capable of conveying a huge amount of biological information that help the immune system stop cancer in its early stages. The differences in the benefits of various polysaccharides stems from their intriguing geometrical shapes.

Distinctive Differences

Even though two distinctive polysaccharides may contain the same number of carbon, hydrogen and oxygen atoms, their three-dimensional differences-the way they are structured and branch off in different directions-can endow them with very different health benefits.

Though they all share a basic structure (usually, these molecules consist of a main chain of atoms with various side chains), the slight variations of the side chains changes their effects.

By deciphering the microscopic structures of these molecules, scientists think they are beginning to uncover which ones are most effective against cancer. For instance, in isolating a particularly useful polysaccharide called beta-D-glucan from reishi, researchers have found that this substance fights tumors in lab experiments (Chem Pharm Bull 1981; 29: 3611).

Maitake Benefits

Meanwhile, beta-D-glucan and other extracts taken from the maitake mushroom have also been shown to possess powerful anti-cancer effects in lab experiments (Immunopharm Immunotox; 19:175).

In one instance, researchers in the laboratory who were trying out various substances on prostate cancer cells found that applying extracts of maitake results in a kind of programmed self-destruction (apoptosis) of these undesirable cancer cells (Molec Urol; 4:7). In addition, another substance known as maitake d-fraction has been shown to strongly fight cancer in lab animals-in one study, their liver cancer growths were reduced by up to 90% (Ann NY Acad of Sci; 833:204).

At the same time, research in China on people has demonstrated that maitake may help reduce tumors and alleviate the effects of leukemia (Alter Comp Ther 12/98; 420).

According to A.S. Daba and O.U. Ezeronye (Afr Jrnl Bio 12/03; 672), "Mushroom polysaccharides offer a lot of hope for cancer patients and sufferers of many devastating diseases.

" [These substances support]...a fundamental principle in Oriental medicine...[they help] regulate homeostasis of the whole body and... bring the diseased person [back] to his or her normal state."

The Activity of Active Hexose Correlated Compound Active Hexose Correlated Compound (AHCC), an extract taken from shiitake and other mushrooms, is a relatively new substance that is also being researched for its anti-cancer benefits.

Studies on AHCC began in Japan in the 1990s when scientists looked at how it could potentially help people recovering from liver cancer. In those tests, researchers found that giving people AHCC apparently helped them survive longer.

In the future, scientists feel certain that they will uncover even more anticancer uses for mushrooms and the chemicals they contain. A key advantage to these natural substances is their lack of side effects. For instance, in research on an anti-cancer chemical called lentinan, taken from shiitakes, investigators have found that less than one percent of people experience the kind of discomfort that make them discontinue treatment. (This chemical has been used to treat stomach cancer.)

But a long list of beneficial mushroom substances are probably still waiting to be discovered. More evidence of mushrooms' benefits: A study of mushroom workers in a part of Japan called the Nagano Prefecture found that these Farmers enjoyed a significantly lower cancer rate than other inhabitants of that part of the country.

In the rest of Japan, about one in six hundred people dies of cancer. But that rate death rate drops to about one in a thousand for mushroom raisers who eat a diet heavy in mushrooms.

John Smith, PhD, from the University of Strath-Clyde, notes that "...increasing evidence [shows] mushrooms offer a remarkable array of medicinally important compounds that have yet to be evaluated by Western medical scientists." Mushrooms offer the best of both worlds: good health that tastes great.

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Vitanet ®

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Your Healthy Harvest

Date: June 14, 2005 11:05 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Your Healthy Harvest

Your Healthy Harvest by Marjorie Flakowitz Energy Times, August 15, 2004

Once frowned on by conventional Farmers, organic food has won respect from everyone concerned about the health of both the earth and the people who inhabit it.

Today, organic farming is considered one of the most rapidly growing areas of American agriculture. Organic foods sales topped $9 billion in 2002 and grew about 20%, up to almost $11 billion in 2003 (Organic Trade Association).

So when you buy organic, you join an expanding market that takes advantage of great-tasting, good-for-you food. Long ago, when the practice of farming was first devised, all farming was organic farming. So today's organic movement is bringing farming back to its roots.

But, safe to say, that is not what's motivating most consumers. A main reason for the popularity of organic food derives from the reassurance that organic foods, raised without artificial chemicals and pesticides, cut your exposure to toxic residues. A growing body of research shows organic food is richer in beneficial natural substances, too.

" Organic food and organic farming represent a philosophy that goes beyond just the quality of the food," says Steve Meyerowitz in The Organic Food Guide (Globe Pequot). "It strives to maintain the integrity of the entire food chain-plants, soil, air, water, animals and people. We are all part of the same ecosystem."

By eating organic, you eliminate pollution both from your body and the earth. Because our bodies are made of the animal and plant products we consume, our internal, physiological ecosystem and the earth's environment are inexorably entwined.

Chilling Arctic Evidence

As evidence of this connection, consider what's happened in the Arctic. Researchers who have analyzed Arctic water, ice, snow, soil and plants have found that chemicals used in farming and industry in other parts of the world have traveled north and accumulated in alarming quantity. How and if these chemicals break down depends on sunlight and the amount of organic matter contained in Arctic waters (American Chemical Society, 9/11/03).

" Once pollutants enter the water column, their behavior is poorly understood-particularly the processes that govern their lifetime and concentrations," says Amanda Grannas, PhD, a researcher at Ohio State University. "Such pollutants are now being found in wildlife, from fish to seals to whales, and even in people living in the Arctic."

Dr. Grannas and others looked at the pesticides lindane and hexachlorobenzene (HCB), two chemicals that have migrated to Arctic waters. Lindane is used by American Farmers to treat seeds before they are planted. HCB, banned in the US in 1984, is still used in other countries to protect wheat from fungus.

The scientists found that sunlight at the top of Arctic waterways can help break down some pesticides. At lower depths, however, cut off from the sun's rays, pesticides can remain largely intact. In this research, lindane proved to persist much more readily than HCB.

" Lindane is one of the most persistent of pollutants," warns Dr. Grannas. "This could be because it's photochemically inert, whereas pollutants like HCB degrade relatively quickly. The main message is that pollutants can behave quite differently. These pollutants already affect local ecosystems, and could have repercussions for human health."

Organics Means More Benefits

Researchers are also finding that organic produce contains larger quantities of beneficial natural chemicals. For instance, one study (Journal of Agriculture and Food Chemistry 2/26/03) showed that berries and corn grown organically can have almost 60% more polyphenolics. Polyphenolics are antioxidants plants use for protection against disease and which are good for humans. Researchers believe that when crops are grown conventionally, protected by pesticides and herbicides, they produce fewer of these substances. " This really opens the door to more research in this area," says Alyson Mitchell, PhD, assistant professor of food science at University of California at Davis, who led the research.

These scientists compared levels of total polyphenolics and vitamin C content in marionberries (a type of blackberry) and corn grown organically, sustainably or conventionally, and also looked at chemicals in strawberries grown either sustainably or conventionally. (Sustainable farming falls between the organic and conventional methods, and concentrates on farming that's self-sufficient-for example, feeding cows hay you've grown yourself, and then using the cows' manure to fertilize another crop.) They found that organic marionberries and corn had 50% to 58% more polyphenolics. The sustainably grown strawberries had 19% more polyphenolics. And all the organic produce contained more vitamin C.

Self-Defense for Plants

According to Dr. Mitchell, the organic crops contained the high levels of polyphenolics you'd expect to find in wild plants, suggesting that, on conventional farms, pesticides reduce the necessity for plants to make these protective, natural chemicals. " If an aphid is nibbling on a leaf, the plant produces phenolics to defend itself," she says. "[P]henolics guard the plant against these pests."

Pesticides kill insects like aphids and thereby reduce the antioxidants produced by the plant. " This helps explain why the level of antioxidants is so much higher in organically grown food," Mitchell says. "By synthetically protecting the produce from these pests, we decrease their need to produce antioxidants. It suggests that maybe we are doing something to our food inadvertently.

" We know [polyphenolics] are beneficial [to human health], but we don't know what types of polyphenolics are beneficial, or in what quantities," Dr. Mitchell notes. " Originally, the question was just really intriguing to me. I found that the higher level of antioxidants is enough to have a significant impact on health and nutrition, and it's definitely changed the way I think about my food."

Vitamin C in Oranges

Meanwhile, nutritional research on the vitamin C in oranges turns up similar results: organic oranges are richer in this antioxidant nutrient than conventionally grown oranges (Great Lakes Regional Meeting, American Chemical Society, 6/2/02).

The more common supermarket oranges are significantly larger than organically grown oranges, and they have a deeper orange color. Because of their larger size, "we were expecting twice as much vitamin C in the conventional oranges," says Theo Clark, PhD, chemistry professor at Truman State University in Kirksville, Missouri.

But when he isolated the chemicals in the oranges and further refined his search with nuclear magnetic resonance (NMR), spectroscopy demonstrated that organically grown oranges possess 30% more vitamin C than the conventionally grown fruits-even though they are only about half as large.

Dr. Clark isn't sure why organic oranges are richer in vitamin C, but he says, "...[W]e speculate that with conventional oranges, [Farmers] use nitrogen fertilizers that cause an uptake of more water, so it sort of dilutes the orange. You get a great big orange but it is full of water and does not have as much nutritional value.

" However, we can only speculate. Other factors such as maturity, climate, processing factors, packaging and storage conditions require consideration." Along with analyzing oranges, Dr. Clark and his research team questioned about 70 people to measure their concept of the nutritional value of organic oranges. In this survey, 85% of the respondents thought that organic oranges have a higher nutritional content than conventionally grown fruit.

Dr. Clark's laboratory work shows that "they were right on." In Dr. Clark's view, these issues are important because consumers have a right to know the real nutritional content of organic produce, and the fact that analyses show that organic fruit has much more vitamin C validates the benefits of eating organic.

Defense Mechanism

Both plants and animals protect themselves from disease with many of the same chemicals. The natural substances that, in a farmer's field, defend vegetables from insects and microbes before they are harvested for your dinner go to work defending your body after you eat and digest them.

When you eat organic you bolster your health with more of these natural wonders. No wonder organic is becoming so popular!

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Vitanet ®

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Home on the Range

Date: June 13, 2005 03:52 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Home on the Range

Home on the Range

by Janis Jibrin, RD Energy Times, September 5, 1999

Got chicken? Americans can't seem to get enough of this bird. Last year each of us ate, on average, just about 80 pounds of chicken, a whopping increase over the 49 pounds we each devoured in 1980 and an eight-pound increase from 1995. Part of this food's popularity comes from its lean image as a healthier, less fatty alternative to red meat (don't forget to take the fatty skin off). Chicken's also a cheap protein source: At many popular supermarkets you'll find weekly specials at about a dollar a pound.

But at health food markets, chicken can cost upwards of $1.69 a pound. These birds may be touted as raised in an organic, stress-free environment and on a vegetarian diet, free of antibiotics. For many people, this poultry is a better buy.

The Alternative Chicken

Most of the supermarket chicken you pick up in grocery refrigerated cases are broilers, birds bred to mature in about eight weeks. In comparison, in the '60s, chickens needed 14 weeks to become adult poultry. Conventionally-raised broilers eat grain mixed with whatever's cheapest on the market, such as recycled cooking oil that's been used to fry fast foods and animal parts.

These birds reside in chicken coops the size of football fields and don't see the light of day until transported to the slaughterhouse. On the other roost, alternatively raised chickens are brought up in a variety of ways (see box), but usually enjoy a more relaxed life and diet.

Chickens on the farm receive antibiotics for two reasons: To fight off the diseases that can run rampant through a crowded chicken coop and to encourage faster growth.

Antibiotics Stimulate Growth

Mark Cook, PhD, professor of animal science at the University of Wisconsin at Madison, explains, "Gut bacteria trigger an immune system assault, which makes chickens a little feverish, suppresses appetite and slows growth. Antibiotics stimulate growth indirectly, by keeping bacteria levels down, and preventing the immune reaction." When birds get sick, they often get dosed with even more antibiotics.

This widespread antibiotic use has come home to roost and may contribute to the growth of bacteria that, frequently exposed to chemicals, have evolved ways to keep from being killed by pharmaceuticals.

This development threatens human health. Bacterial infections that people contract, once easily cured by penicillin or other drugs, are now tougher to eradicate. For instance, campylobactor, a common bacteria found in chicken, and responsible for some food poisonings, now demonstrates signs of resistance to drugs like floroquinolones. A powerful class of antibiotics, floroquinolones used to dependably conquer this infection.

"Floroquinolones are an extremely important class of antibiotics, used to treat many types of infections such as urinary tract infection, a wide variety of gastrointestinal illnesses, pneumonia, almost everything," says Kirt Smith, DVM, PhD, epidemiologist, acute disease epidemiology section, Minnesota Department of Health.

A study by Dr. Smith, published in the New England Journal of Medicine (340, 1999: 1525-32), showed that the percent of floroquinolone-resistant campylobactor appearing in infected people in his state-Minnesota-climbed from a little over 1% in infected people during 1992 to 10.2% in 1998. He and other scientists strongly suspect that the rise is a direct consequence of the Food and Drug Administration's (FDA) decision to allow floroquinolones in poultry feed beginning in 1995.

Although it was nearly impossible for Dr. Smith to trace the precise origin of campylobactor poisoning, he believes chicken was usually the source-and not just U.S. chicken. Many of the infected people had returned from Mexico and other countries.

"Sales of floroquinolones for poultry use in Mexico has increased dramatically," notes Dr. Smith.

Many alternative chicken producers do not use any antibiotic-laced feed at all. Other Farmers adjust the feed to lower gut pH, making it more acidic and lowering chances of bacteria. At the U. of Wisconsin, Dr. Cook is developing antibodies to suppress the immune response to bacteria so chickens won't need antibiotics to spur growth. Buying and dining on chicken raised with little or no antibiotics could beneficially lower your risk of contracting a hardy bacterial infection. Better to catch campylobactor from an antibiotic-free chicken than a conventional chicken, speculates Dr. Cook. "There's less likelihood the bug will be resistant, and a better chance your problem can be cured with antibiotics," he explains.

And, looking beyond your own immediate health risk, buying antibiotic-free chicken makes a small contribution to stopping the spread of antibiotic resistant bugs. A Matter of Taste Conventionally raised chickens get little exercise and live only eight weeks, so they're tender but bland.

"There's not much taste in a modern chicken. Free range or organically grown, older birds usually have more taste," notes Dr. Cook.

The days of barnyard chickens happily clucking and strutting around in picturesque nature have disappeared with the family farm. Today, chickens lead a meager existence. After hatching, baby chicks are tossed into a gigantic hen house that is home to up to 30,000 birds. Their short lives are lived within the United States Department of Agriculture (USDA) mandated 3/4 square foot per chicken. In that squeeze, birds can catch "chicken influenza," especially in winter when it's too cold to let in much fresh air.

Laying hens don't experience much more of a peaceful existence. These birds live their years with about five other hens, so crowded they can't flap their wings. Cages, suspended in the air, let eggs roll into a holding area. So they don't peck each other, hens are often debeaked, a painful process that can cause infection.

Hens go through natural laying and "dry" cycles. Growers manipulate this cycle by "forced molting," depriving hens of food for four to 14 days to keep them constantly laying. By the end of two years, hens are worn out. Their inactivity weakens their bones enough that electrical stunning, the usual method for knocking chickens out before slaughter, shatters their bones. So some wind up being plucked and boiled alive, according to Mary Finelli, program director for farm animals and public health at the Humane Society of the United States. The meat from these hens, tougher than other birds, was probably in your deli lunch sandwich. It's also used in the school lunch program or may end up in dog food.

"Generally, organically-grown broilers and hens have it better because room to move is part of the organic certification process," says Finelli. Finelli suggests visiting chicken suppliers to find out how chickens are treated. Or, she advocates a Humane Society book listing reliable firms. For a local producer call the society: 202-452-1100. According to a Consumer Report report, some growers force chickens out the last week of their lives to brand them "free range." So free range isn't a prime standard for choosing a decently raised chicken. However, turkeys thrive outdoors, so choosing free-range turkey is often a good idea for better tasting poultry.

In any case, organic is your best bet for chicken without pesticides. Make it your main choice for your 80 pound yearly consumption!

To fight cruel treatment of poultry:

• Forced Molting Ban. Forced molting is shocking hens for more eggs. To support petitions banning forced molting write: Docket Manage-ment Branch, FDA, Dept. Health & Human Serv-ices, 12420 Parklawn Drive, Room 1-23, Rock-ville, MD 20857. Include docket # 98P-0203/CP

• Downed Animal Protection Bill (House Bill 443, Senate Bill S515) spares some animals from the tortuous journey from chicken house to slaughterhouse. Mandates humane euthanization.

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Vitanet ®

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Certified Foods

Date: June 12, 2005 01:59 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Certified Foods

Certified Foods by Glenda Olsen Energy Times, July 13, 2003

What's in your food, and where does it come from? To most American consumers, that question may seem unimportant. But the answers might surprise you. Your food's origin and processing can make a big difference in its nutritional value, for better and for worse. Increasingly, concern over the quality of food and its influence on health are persuading shoppers to take a greater interest in their food. The result: More visits to natural food stores and more sales of organic food.

Once upon a time, food used to be just food. Crops were grown on family farms, and animals were raised in barnyards. But today, corporations have conquered food production in a big way. Agribusiness is just that-a big business in which animals and plants are treated like assembly-line items and raised on factory farms.

Organic Regulation

While the term "organic" gets tossed around endlessly in the media, the term is often misconstrued. According to the United States Department of Agriculture (USDA), "Organic food is produced by Farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones."

In addition, organic Farmers generally do not use pesticides, sewage sludge or synthetic fertilizers. This type of food is also produced without genetically modified organisms and is not subject to radiation used to zap the bugs on food. Today, USDA-approved certifying agents inspect the farms where organic food is raised to ensure organic standards are followed. In addition, the companies that process food and handle organic food have to be USDA-certified. Meeting these standards allows companies to use the USDA's organic label on foods that are at least 95% organic in origin. Labels for foods that contain between 70% and 95% organic content can use the words "Made With Organic Ingredients," but cannot use the seal.

Solid Nutrition

While the debate over the nutritional benefits of organic food has raged for decades, recent research is beginning to turn up evidence that organically grown fruits and vegetables may contain extra helpings of vitamins and other nutrients. A study at Truman State University in Kirksville, Missouri, found that organically grown oranges contain more vitamin C than conventional supermarket oranges (Great Lakes Regional Meeting, Amer Chem Soc, 6/02).

Theo Clark, PhD, the Truman State professor who investigated the organic oranges, says that when he and his students began their research, "We were expecting twice as much vitamin C in the conventional oranges" because they are larger than organic oranges. To his surprise, chemical isolation combined with nuclear magnetic resonance (NMR) spectroscopy revealed that the organically grown oranges contained up to 30% more vitamin C than the conventionally grown fruits-even though they were only about half the size. "We speculate that with conventional oranges, (Farmers) use nitrogen fertilizers that cause an uptake of more water, so it sort of dilutes the orange. You get a great big orange but it is full of water and doesn't have as much nutritional value," Dr. Clark says. "However, we can only speculate. Other factors such as maturity, climate, processing factors, packaging and storage conditions require consideration."

Dodging Pesticides

If you want to avoid pesticide residues in your food, research shows that going organic can make it much less likely that you or your family consumes these unwanted chemicals. Research, for instance, into the diets of children (Enviro Hlth Persp 3/03) shows that dining on organic fruits and vegetables, and organic juice, can lower kids' intake of pesticides.

These scientists took a look at the organophosphorus (OP) pesticide breakdown products in the blood of kids ages two to five who ate conventional supermarket produce and compared it with the OP found in organic kids.

The children on the organic diet had less OP in their blood than the other kids. As a matter of fact, the children on the conventional diet had six times the dimethyl metabolites, dimethyl being a pesticide suspected of affecting nerve function and growth. "Consumption of organic produce appears to provide a relatively simple way for parents to reduce their children's exposure to OP pesticides," note the researchers. "Organic foods have been growing in popularity over the last several years," says Jim Burkhart, PhD, science editor for the journal that published the study. "These scientists studied one potential area of difference from the use of organic foods, and the findings are compelling."

GMO Development

On the way to tonight's dinner, researchers have created genetically modified organisms (GMO), plants and animals that have been transgenically engineered. In the food world, that means organisms containing genes inserted from another species. Chances are if you eat food purchased at the typical supermarket, those comestibles contain GMO ingredients. In the United States, food companies are not required to label for GMO content.

A growing number of American consumers are upset about not being told about the GMO products in their food. But industry scientists, worried that informed consumers may someday turn their back on GMO foods, consider consumer ignorance to be an acceptable state of affairs.

For instance, the American Society of Plant Biologists (ASPB) is fighting regulations that would require GMO labeling. According to ASPB President Daniel Bush, PhD, of the University of Illinois at Urbana, "The language...(in these types of regulations) is based on a system of beliefs of what is 'natural,' rather than a scientifically defined set of criteria focused on content and nutritional value. This is a radical departure from food labeling up to now, which is designed to maximize useful information for consumers concerning what is in the food they are buying."

Dr. Bush continues, "There are, of course, examples of voluntary labeling standards in the food industry that reflect how foods are processed, such as organic foods. The voluntary organic labeling standards were sought by the organic food industry. Kosher foods are also labeled as having been produced in accordance with specific beliefs. However, mandatory labeling of targeted production methods has never before been required and we believe would obscure rather than clarify important issues of food safety."

In other words, Dr. Bush opposes GMO labeling because he feels it would unnecessarily stigmatize GMO food items. Others are not so sanguine about the safety of GMO foods.

GMO Objections

The arguments against GMO foods include: