Monsanto Protection Act in the US – this is not a joke!

http://www.naturalnews.com/039668_Monsanto_Protection_Act_Obama_deception_GMOs.html

I find this website often adds a tad too much emotional spin for comfort, but at the same time he usually covers real issues and real news which few others do so consistently. Personally, I am convinced, having read Seeds of Destruction in full which highlights dozens of peer-reviewed studies on GM crops/foods etc., that GM should be immediately outlawed as a perversion of Nature and something already proven to be harmful to animal and human health. Full stop; end of story.

Of course, that’s not going to happen.

If Mike Adams is right in this article about the thrust, scope and power of this new ‘Monsanto Protection Act’ which is apparently it’s real name, then this is just one more reason why we should start growing our own food again and/or getting absolutely as much as possible from local producers at our Farmers’ Markets. Personally I don’t trust most of the organic stuff at the supermarkets and regard packaged food which can be stored a long time but are pre-prepared and ready to eat, even if organic, as useless. I will buy organic produce there if there is no local equivalent, it’s a way of voting with my dollars, but I am not convinced it is all that much better – a fruit picked weeks too early, even if organic, is really not all that good. We are all so used to prematurely picked fruit that even farmers’ markets vendors do the same thing.

Anyway, a quote from the article:

Corporate-government conspiracy is fascism

This new law forces the USDA to automatically approve all GMO planting permits sought by Monsanto and other biotech firms, effectively granting Monsanto dominion over the U.S. government. This is the very definition of fascism, a form of tyrannical government where corporations conspire with the government to destroy or confiscate all rights, powers and assets, leaving the people impoverished and powerless.”

You might think, reading this in Canada, that it doesn’t concern us. You might be right. But I don’t think so. Health Canada is the same sort of corporate-run fake government that they have in the US, as various Canadian whistle blowers have shown us. Our press is so controlled few Canadians are aware of these things.
In any case: eat organic, grow your own or buy local. Don’t trust these long-distance, over-centralised corporate-engineered imitations of pretty much everything: food, clothing, music, education, medicine, government, law and all the rest.
They are taking money out of peoples’ bank accounts in Europe and this is just the beginning.
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Gut bacteria and weight

http://www.reuters.com/article/2013/03/27/us-obesity-surgery-bacteria-idUSBRE92Q0ZQ20130327

FATTENING BUGS, SLIMMING BUGS

For many obese patients, particularly those with type 2 diabetes, gastric bypass has succeeded where nothing else has. Severely obese patients routinely lose 65 to 75 percent of their excess weight and fat after the operation, studies show, and leave their diabetes behind.

Oddly, however, the diabetes remission often occurs before significant weight loss. That has made bypass surgeons and weight-loss experts suspect that Roux-en-Y changes not only anatomy but also metabolism or the endocrine system. In other words, the surgery does something besides re-plumb the gut.

That “something,” according to previous studies, includes altering the mix of trillions of microbes in the digestive tract. Not only are the “gut microbiota” different in lean people and obese people, but the mix of microbes changes after an obese patient undergoes gastric bypass and becomes more like the microbiota in lean people.

Researchers did not know, however, whether the microbial change was the cause or the effect of post-bypass weight loss.

That is what the new study, by researchers at Massachusetts General Hospital and Harvard University, set out to answer.”

Comment: interesting, but hardly surprising, albeit something insufficiently studied by mainstream corporate medicine. This relates to the French Road Bakery in that I offer only slow-fermented ‘sourdough’ breads, nothing using modern yeast which is designed to produce copious, dependable gas ASAP so that bread-processing time is reduced for commercial bakers, raising volumes, profits, cutting labour costs etc. etc. etc., i.e. it is not about making better bread, but more profitable bread.

Slow, natural fermentation releases more of the nutrients but also, I suspect, results in less of the grain being available, during digestion, to feed certain types of gut flora which in turn not only produce gas, but end up swelling the intestines, and in so doing reducing their efficiency which results in quite a bit of sludge build-up over time as too much of what is in there is incompletely processed before the next meal comes in. This is exacerbated by the strain on the pancreas being asked to manufacture large numbers of enzymes to digest this cooked food. I suspect there is less demand for real sourdough bread, especially whole grain or sprouted, but do not actually know.

In any case, the point of including this article is to show that even in something which so many are concerned about, namely weight gain/loss, gut microbia play a key role. Just as microbia play a key role in this sourdough / natural fermentation bakery!

Water video

I have only read the book, not seen this little video before, but I usually publish the ‘fermentation music’ on my Specials Menu at the market because I am convinced that water responds to the environment, just like everything responds/is responsive to everything else all the time.

Plus it’s fun. This week, for example, it was Mozart, Baroque, and this morning  series of podcasts featuring discussions about Buddhism in North America.

HOW that effects fermentation, I don’t know. Putting it up on the Menu page is merely playful. That said, however, I don’t play ugly music (in general but also) when fermenting since I don’t want that energy going into bread which I serve my customers.

http://www.culturesforhealth.com/lacto-fermented-electrolyte-drinks

Lacto-Fermented Electrolyte Drinks

When the temperatures begin to rise, our first inclination is to drink as much water as possible. This is good, in fact it is necessary, but there is something else our body needs as well.

When we sweat a great deal, due to physical exertion or extreme heat, we lose electrolytes through that sweat. Those electrolytes are common minerals that we all need – sodium, potassium, magnesium and more.

If we are depleting these minerals through sweating and we continue to drink a lot of water we only exacerbate the problem by flushing our system of the minerals it needs to maintain the all-important electrolyte balance in which we can retain enough fluid for functioning while continuing to flush out toxins through our urine.

Now, one can reach for one of the many sports drinks on the market labeled as “electrolyte drinks”. They do contain various added minerals to help support that electrolyte balance when you need it most, but what they also contain is loads of sugar.

There is a beverage, however, that contains ionic minerals, small amounts of (needed) sugar, and lactic acid – all of which can perfectly maintain that electrolyte balance naturally.

The beverage I speak of is the lacto-fermented beverage. These beverages are naturally fermented through a process of lactic acid bacteria fermentation. The acids naturally present plus the sugars used in the ingredients produce a drink more hydrating than water because of its mineral content.

The General Lacto-Fermented Beverage Formula

There are various lacto-fermented beverages that one can consume on those hot summer days, which we will get to in a moment, but there is a basic formula for a homemade cultured beverage you can make in your home kitchen.

A simple combination of live whey (strained from cultured yogurt or kefir), sugars (juice and or sweeteners), and flavorings (herbs, fruits, extracts, etc.) can be combined with water to make myriad flavors of lacto-fermented super hydrating beverages. Experiment by using about 1/2 cup of whey per gallon of water combined with sweeteners and flavorings to taste.

A Host of Cultured Beverages

There are more specific lacto-fermented beverage recipes you can prepare as well.

Rejuvalac. This is age-old fermented beverage is made by sprouting a grain like wheat or barley and then soaking it once more. The water from the soaking process is then consumed for its hydrating properties.

Kombucha. This fermented tea beverage is regaining popularity for its delicious and healthful benefits. Because of its detoxing properties some find it slightly dehydrating so it is best consumed in smaller quantities along with plenty of fresh water.

Water Kefir. This is popular as an electrolyte beverage because of its light, sweet, fizzy flavor. It is delicious when flavored with various fruits, which makes it especially well-suited for those hot summer days.

Orangina. This is a lacto-fermented orange beverage made popular by the book Nourishing Traditions by Sally Fallon.

Lacto-Fermented Lemonade. This fizzy, sweet, and tangy version of lemonade is lower and sugar and higher in minerals and enzymes than the lemonade you may have grown up with.

A Note on Summer Fermentation

The catch-22 of these lacto-fermented electrolyte beverages is that you will be culturing them during the hottest part of the year. Fermentation is a fluid process, with the results depending greatly on environmental factors such as temperature and time.

So, if your kitchen is above 85 degrees in the summertime you may have to watch your ferments closely. Check them every day to be sure that the gases they produce will not explode your bottles. Also, realize that they will culture faster in the warmer temperatures and the rapid process can sometimes produce off flavors. So do try to find the coolest place in your home for culturing these beverages as well as all of your other cultured foods

How to make your own Beet kvass

Beet kvass is similary to rye bread kvass. I would personally love to make and sell both of these but Canadian Health regulations make it basically impossible for a small scale producer, whilst thereby also protecting supermarkets who hate competition from real, aka alive, foods, which they cannot easily supply given they like things with extended shelf life (the real reason for pasteurization, along with making sharing milk trucks to facilitate more long-distance distribution).

http://ournourishingroots.com/real-food-101-how-to-make-beet-kvass-and-why/

Here is the lead-in article from the GreenMed website I used for a couple of earlier posts about the benefits of sourdough fermentation for celiacs.

http://www.greenmedinfo.com/blog/boost-your-workout-beet-juice

In 2009 researchers at the University of Exeter found that beetroot juice enables people to exercise for up to 16% longer, leading athletes to experiment with its effects. A follow-up study suggested that drinking beetroot juice could help a much wider range of people.

The small study, published in the Journal of Applied Physiology, followed nine healthy young men doing low intensity exercise and found that they used less oxygen while walking, effectively reducing the effort it took to walk by 12%. The authors believe that for older people with cardiovascular issues who take in less oxygen, beetroot juice could help them do things that they wouldn’t otherwise be able to do.

The beetroot juice both widens blood vessels, reducing blood pressure and allowing more blood flow, and at the same time, it reduces the amount of oxygen needed by muscles during activity. The two effects combined have a significant impact on performing both low-intensity and high intensity physical tasks.

The study concluded that the high levels of nitrate in the beetroot juice are responsible for the effects. Nitrate in beet juice is converted by bacteria on the tongue into the chemical nitrite which eventually enters the blood stream, and lowers blood pressure. Consuming nitrate-rich vegetables, such as beets, spinach, lettuce and other leafy greens may contribute to a healthy cardiovascular system.

How can you get the benefits of beet juice in your own workout or just your everyday activities? You can always buy beets and juice them yourself.  However, if you are not up for that, you can find beet kvass at your local health food store.

Kvass is a lacto-fermented beverage from Russia made traditionally from stale sourdough rye bread. It is considered a tonic for digestion, and has been known as an antidote to a hangover. In addition to bread, various kinds of kvass are made with beets, currants, raspberries, lemons, apples, pears, cherries, bilberries and lingonberries.  When buying beet kvass, look for a raw, probiotic, organic version.

It’s also easy to make your own beet kvass; here’s how.

Now back to the main article, excerpts: