Before we built the carport, I used the tobaggan to load groceries and stuff onto and pulled it to the house.
The Foods We Eat and what they can do.
- Thread starter VanIsle
- Start date
You've said just enough to put me off it for another 10 years..........:lol::lol::lol:
I used to hate yogurt too. With a passion. I used to refer to it as "chilled vomit." I started using it in cooking (the best thing I could find to take the edge of the hot chili in a stew or whatever - I tend go overboard on those)...started tasting it "straight" and then developed a taste for it. Now I have it every morning with psyillium, honey, and cinnamon. Yummy!
One theory on the benefits of yogurt is something like this...you have good bugs and bad bugs (bacteria) in the old digestive tract. In an ideal situation, there is a balance of these good and bad bugs. However, antibiotics kill both good and bad bugs, and then you have a problem (not digesting food right, not getting enough nutrients out of it) and your immune system can become weakened. That's a bad thing, as a strong immune system can fight off all kinds of diseases.
The problem - in addition to a lot of antibiotics being prescribed these days - is that some of our comes laced with antibiotics, and it's even been found in some drinking water sources. So, to avoid (unknowingly) weakening one's immune system, a regular shot of yogurt (with the good bugs in it...a.k.a. probiotics) should help the cause.
That's one take on it anyway...I'm sure there are more, both for and against...
PS - I have heard about the same benefits being applied to other fermented foods...really good for you. Things like sauerkraut, Japanese miso, Korean kimchee, and all that kind of stuff. The mainstream "Canadian & American diet" (if there is such a thing) is pretty devoid of all that stuff. Not sure if that's related to our rising rates of nasty diseases and obesity, but who knows?
Here's an interesting article from NaturalNews.com. It's about the U.S., but close enough to home...
Window cleaning chemical injected into fast food hamburger meat
(NaturalNews) If you're in the beef business, what do you do with all the extra cow parts and trimmings that have traditionally been sold off for use in pet food? You scrape them together into a pink mass, inject them with a chemical to kill the e.coli, and sell them to fast food restaurants to make into hamburgers.
That's what's been happening all across the USA with beef sold to McDonald's, Burger King, school lunches and other fast food restaurants, according to a New York Times article. The beef is injected with ammonia, a chemical commonly used in glass cleaning and window cleaning products.
This is all fine with the USDA, which endorses the procedure as a way to make the hamburger beef "safe" enough to eat. Ammonia kills e.coli, you see, and the USDA doesn't seem to be concerned with the fact that people are eating ammonia in their hamburgers.
This ammonia-injected beef comes from a company called Beef Products, Inc. As NYT reports, the federal school lunch program used a whopping 5.5 million pounds of ammonia-injected beef trimmings from this company in 2008. This company reportedly developed the idea of using ammonia to sterilize beef before selling it for human consumption.
Aside from the fact that there's ammonia in the hamburger meat, there's another problem with this company's products: The ammonia doesn't always kill the pathogens. Both e.coli and salmonella have been found contaminating the cow-derived products sold by this company.
This came as a shock to the USDA, which had actually exempted the company's products from pathogen testing and product recalls. Why was it exempted? Because the ammonia injection process was deemed so effective that the meat products were thought to be safe beyond any question.
What else is in there?
As the NYT reports, "The company says its processed beef, a mashlike substance frozen into blocks or chips, is used in a majority of the hamburger sold nationwide. But it has remained little known outside industry and government circles. Federal officials agreed to the company's request that the ammonia be classified as a 'processing agent' and not an ingredient that would be listed on labels."
Fascinating. So you can inject a beef product with a chemical found in glass cleaning products and simply call it a "processing agent" -- with the full permission and approval of the USDA, no less! Does anyone doubt any longer how deeply embedded the USDA is with the beef industry?
Apparently, this practice of injecting fast food beef with ammonia has been a well-kept secret for years. I never knew this was going on, and this news appears to be new information to virtually everyone. The real shocker is that "a majority" of fast food restaurants use this ammonia-injected cow-derived product in their hamburger meat. It sort of makes you wonder: What else is in there that we don't know about?
"School lunch officials and other customers complained about the taste and smell of the beef," says the NYT. No wonder. It's been pumped full of chemicals.
There are already a thousand reasons not to eat fast food. Make this reason number 1,001. Ammonia. It's not supposed to be there.
You can get the same effect by opening a can of dog food made with beef byproducts, spraying it with ammonia, and swallowing it. That is essentially what you're eating when you order a fast food burger.
It's almost enough to make you want to puke. If you do so, please aim it at your windows, because ammonia cuts through grease like nothing else, leaving your windows squeaky clean!
Window cleaning chemical injected into fast food hamburger meat
(NaturalNews) If you're in the beef business, what do you do with all the extra cow parts and trimmings that have traditionally been sold off for use in pet food? You scrape them together into a pink mass, inject them with a chemical to kill the e.coli, and sell them to fast food restaurants to make into hamburgers.
That's what's been happening all across the USA with beef sold to McDonald's, Burger King, school lunches and other fast food restaurants, according to a New York Times article. The beef is injected with ammonia, a chemical commonly used in glass cleaning and window cleaning products.
This is all fine with the USDA, which endorses the procedure as a way to make the hamburger beef "safe" enough to eat. Ammonia kills e.coli, you see, and the USDA doesn't seem to be concerned with the fact that people are eating ammonia in their hamburgers.
This ammonia-injected beef comes from a company called Beef Products, Inc. As NYT reports, the federal school lunch program used a whopping 5.5 million pounds of ammonia-injected beef trimmings from this company in 2008. This company reportedly developed the idea of using ammonia to sterilize beef before selling it for human consumption.
Aside from the fact that there's ammonia in the hamburger meat, there's another problem with this company's products: The ammonia doesn't always kill the pathogens. Both e.coli and salmonella have been found contaminating the cow-derived products sold by this company.
This came as a shock to the USDA, which had actually exempted the company's products from pathogen testing and product recalls. Why was it exempted? Because the ammonia injection process was deemed so effective that the meat products were thought to be safe beyond any question.
What else is in there?
As the NYT reports, "The company says its processed beef, a mashlike substance frozen into blocks or chips, is used in a majority of the hamburger sold nationwide. But it has remained little known outside industry and government circles. Federal officials agreed to the company's request that the ammonia be classified as a 'processing agent' and not an ingredient that would be listed on labels."
Fascinating. So you can inject a beef product with a chemical found in glass cleaning products and simply call it a "processing agent" -- with the full permission and approval of the USDA, no less! Does anyone doubt any longer how deeply embedded the USDA is with the beef industry?
Apparently, this practice of injecting fast food beef with ammonia has been a well-kept secret for years. I never knew this was going on, and this news appears to be new information to virtually everyone. The real shocker is that "a majority" of fast food restaurants use this ammonia-injected cow-derived product in their hamburger meat. It sort of makes you wonder: What else is in there that we don't know about?
"School lunch officials and other customers complained about the taste and smell of the beef," says the NYT. No wonder. It's been pumped full of chemicals.
There are already a thousand reasons not to eat fast food. Make this reason number 1,001. Ammonia. It's not supposed to be there.
You can get the same effect by opening a can of dog food made with beef byproducts, spraying it with ammonia, and swallowing it. That is essentially what you're eating when you order a fast food burger.
It's almost enough to make you want to puke. If you do so, please aim it at your windows, because ammonia cuts through grease like nothing else, leaving your windows squeaky clean!
Here's a short, easy to read piece about how the U.S. is subsidizing both the causes and treatment of the obesity epidemic. Makes you wonder if we're facing a similar situation in Canada.
The article is called America Must Reform Its Food Industry or Go Broke With Health Care Costs: Michael Pollan
The article is called America Must Reform Its Food Industry or Go Broke With Health Care Costs: Michael Pollan
Absolutely CB. I don't know what it's going to take to get it through people's heads. All a person needs for health is good food and exercise- but yet people choose to ignore it while getting sicker. I was just thinking the other day it doesn't matter where you stand in this city, you are pretty well always in sight of a drug store. Next to the junk food and idleness it is the drug stores that are killing us. Don't get me wrong, there are a handful of diseases that require medication, but even so if they ate properly and exercise the need would at least be diminished. For people to take notice CB, you are going to have to knock 'em upside the head with a chunk of 2" X 8".
Yeah, you are right. We've talked about this before, and I think some kind of educational approach is the way to go, but where do you start? It's going to be a long road, but I'd sure like to see some basic education on it in schools, for one thing, and I'm talking at the elementary level...from Day 1. After a couple of generations, it might start to "take."
I think we're talking the same thing...who wants to add unpleasant years to their life? No one I know.
I often marinate my meat in a mix of chemicals which inlcudes, as well as a scouring agent I use on my tub, the chemical I use to clean my windows. What's the big deal?
Well hey, it's all a matter of taste! Besides, if you use the right chemicals, you'll likely have meat that is free of that bothersome e-coli. There's nothing like bacteria-free meat... :sad1:
From what I've read on it, yes, it kills e.coli, as well as salmonella, and a host of other bacteria. Once I put it in a marinade I don't know how effective its sterilizing properties are though.
Well, let's see...lots of salt and vinegar should help the cause! Sugar will help too. Everything should be well sterilized by then.
I've heard that if you use enough sugar in a steak marinade, the voices of the males who consume it will rise an octave or two. Not sure if that's a result of the sterilization process, or just the sounds of ecstasy over the flavour!
You might have hit upon a formula for birth control that doesn't require a prescription...I would guard that recipe! :fucyc: