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Hazardous Banned Ingredient Served at American Restaurants
Healthy Eating
Written by Administrator   
Tuesday, 27 October 2015 20:16

banned_ingredient

Due to its toxicity on human health, Europe and Australia banned the hazardous chemical over a decade ago. Singapore has also banned its use. Newsweek reported that the use of it in Singapore results in a punishable fine of $450,000 and 15 years of imprisonment. Fast food restaurants are still using azodicarbonamide in the foods you eat. The following is a list of restaurants and foods that still use azodicarbonamide. Other famous restaurants have also been known to use azodicarbonamide in their breads: .Arby’s – used in their croissant, French toastix, harvest wheat buns, honey wheat bread, marble rye bread, mini buns, onion roll, sesame seed bun, sourdough breakfast bread, and sub roll. Burger King – used in several food products including croissant, sesame seed bun, English muffin, home-style Caesar croutons, French toast stick. Carl’s Jr. – used in their plain bun, sesame seed bun, honey wheat bun, sourdough bread, and multigrain croutons. Dunkin Donuts – was previously reported to be found in their croissant, danish, and Texas toast sandwich. However, their current menu list could only find azodicarbonamide in their Texas toast sandwich. Hardee’s – used in their sourdough bread, seeded bun, hot dog bun, croissants. McDonald’s – used in most of the buns and rolls they use for burgers and sandwiches. The only bun that does not contain the poisonous ingredient is the artisan bun used for their bacon clubhouse sandwiches. Wendy’s – used in nearly 100 percent of their buns for all burgers and sandwiches. White Castle – used in their traditional bun, French toast sticks, and Danish. Read more:  http://www.naturalhealth365.com/fast-food-restaurants-hazardous-1595.html

 
Lemon and Herb Roasted Potatoes
Healthy Eating
Written by Administrator   
Sunday, 25 October 2015 20:46

lemon_herb_potatoes

Recipe: Slice potatoes and boil for 4 minutes (not longer), then toss with lemon juice, olive oil, oregano, thyme, garlic, and rosemary. Roast in the oven at 400 degrees for 45 minutes. Easy!

 
5-Ingredient Zucchini Fritters
Healthy Eating
Written by Administrator   
Friday, 23 October 2015 19:11

zuchini_fritters

Recipe: 4 cups shredded zucchini/2/3 cup all-purpose flour (or gluten free)/2 large eggs, lightly beaten (or egg substitute)/1/3 cup sliced scallions (green and white parts)/olive oil.

Place shredded zucchini in a colander, set over a bowl and sprinkle lightly with salt. Allow to stand for 10 minutes. Squeeze out as much liquid from the zucchini as possible. Transfer to large bowl. Add flour, eggs, sliced scallions, sea salt and pepper to taste. Stir until combined. Line a plate with paper towels. Liberally coat the bottom of a large sauté pan with olive oil and place over medium-high heat. When oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook for 2 to 3 minutes, then flip them and cook an additional 2 minutes until golden brown. Sour cream and sliced scallion topping optional.

 
Reuse Idea: Unused Funnels? Easy Way to Store Twine!
Reuse Tips
Written by Administrator   
Monday, 19 October 2015 21:06

reuse_funnels_twine

(works for ribbon too)

 
Not Just for Halloween...
Blog
Written by Administrator   
Sunday, 18 October 2015 21:14

not_just_halloween

If you're purchasing or making a brand new costume for your kids this Halloween, why not make it one that your child can enjoy year round. Fairy costumes and ninja suits are just a few costumes that your kids can play with after the holiday, and maybe even use again next year.

 
Snack-O-Lantern?
Healthy Eating
Written by Administrator   
Wednesday, 14 October 2015 19:20

snack_o_lantern

Cut off the top off an orange just like you would a pumpkin.

Scoop out the insides and carve in your favorite Halloween design.

Fill with  fresh fruit salad and replace top. Don't forget to compost orange peels after you've enjoyed your snack!

 
Are You Drinking This Type of Coconut Water?
Healthy Eating
Written by Administrator   
Monday, 12 October 2015 19:24

coconut_water

The anti-aging benefits of coconut water are numerous, and food manufacturers have taken advantage of its popularity. However, not all are created equal – since many brands have been ruined by harmful chemicals or processing. For packaged coconut water to retain its nutrients, it should come directly from fresh coconuts. However, some manufacturers have adopted several methods of packaging that ruin its purity: http://www.naturalhealth365.com/cocounut-water-chemicals-potassium-1559.html

 
Sales of Meatless Meats on the Rise
News
Written by Administrator   
Sunday, 25 October 2015 20:47

meatless_meats_sale

As more Americans ditch the meat for healthier options, plant-based meat sales soar.The plant-based meat market has never been hotter, and it’s showing no signs of slowing down. Since 2010, industry-wide sales are up eight percent and is now a $553 million dollar market. Whether for health, environmental, or ethical reasons, consumers are embracing vegan products like never before, and the recent proposed guidelines by the US Department of Agriculture reflect the changing way America eats. According to Ethan Brown, CEO of vegan meat company, Beyond Meat, “we are doubling the business annually.” The fast-growing brand counts such luminaries as Bill Gates, Biz Stone, and Evan Williams as investors.

 
Pork Removed from Federal Prison Menus
Blog
Written by Administrator   
Friday, 23 October 2015 19:12

pork_removed_prison

Due to decreasing demand, pork has now been removed from all federal prison cafeterias in the United States for the new fiscal year. This decrease, according to Prison Bureau spokesman Edmond Ross, is due to the fact that prisoners are becoming more health conscious. Ross also explained that pork continues to be rated low by inmates and asked, “Why keep pushing food that people don’t want to eat?” Earlier this year, a federal court in Michigan ruled in favor of a vegan prisoner who was denied vegan meals during his sentence. The 2016 national prison menu will include items such as tofu fried rice, soy burgers, and steamed vegetables such as peas, green beans, and broccoli.

http://vegnews.com/articles/page.do?pageId=7077&catId=1

 
Potato, Carrot and Kale Soup
Healthy Eating
Written by Administrator   
Wednesday, 21 October 2015 19:41

potato_carrot_kale_soup

Recipe: 2 tablespoons olive oil/1 medium onion, chopped/4 cloves garlic, chopped/1 cup celery, chopped /2 red potatoes, chopped/3 cups chopped kale (stems removed)/6 cups vegetable broth/1 teaspoons each dried sage and thyme/sea salt and black pepper to taste.

Saute onion and garlic in olive oil. Add broth, carrots, and celery. Bring to boil and cook for about 5 minutes. Add potatoes and simmer 15 minutes longer. Add kale and remaining spices and let simmer 5 minutes more.

 
Autumn Zucchini Pumpkin Spice Loaf...
Healthy Eating
Written by Administrator   
Monday, 19 October 2015 21:05

winter_zucchini_pumpkin_loaf

Recipe: 2 cups all-purpose flour /1 teaspoons ground cinnamon/1/2 teaspoon ground nutmeg /1/4 teaspoon ground cloves /1/2 teaspoon sea salt /2 teaspoons baking powder /1 teaspoon baking soda /2 eggs (or egg substitute) /1 cup pumpkin (canned or fresh cooked) /1/2 cup honey /1/2 cup coconut oil /1 tablespoon vanilla extract /1 cup shredded zucchini.

Preheat the oven to 350°F. Grease a 9" x 5" loaf pan. In a large bowl, combine the flour, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. In a medium bowl, whisk together the eggs, pumpkin, honey and vanilla until light and fluffy. Stir in the zucchini. Stir into the flour mixture just until blended. Pour into the prepared pan. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and cool completely.

 
Reuse Idea: Old Dish Rack? Handy Flip Flop Organizer!
Reuse Tips
Written by Administrator   
Sunday, 18 October 2015 21:13

dish_rack_flip_flops

 
Should Government Issued Dietary Guidelines Address Sustainability?
Blog
Written by Administrator   
Wednesday, 14 October 2015 19:20

government_food_sustainability

The question of whether government-issued dietary guidance should address sustainability has been in the headlines. A report issued by the US Dietary Guidelines Advisory Committee (DGAC) earlier this year recommended that sustainability be a factor in determining the 2015 Dietary Guidelines for Americans (DGAs). Of the 29,000 public comments received on the DGAs during this year’s comment period, 19,000 focused on sustainability, and of those, 97% were positive on its inclusion. Notably, the US Conference of Mayors passed a resolution supporting sustainability in the DGAs. If history is the teacher, we should not be too discouraged that sustainability is not yet part of the DGAs. Consider the precedent of physical activity, a topic that could also be ruled “out of scope,” as it is not specified in the DGA law. It took three cycles of DGA discussions before physical activity was included in 1995: “Balance the food you eat with physical activity: maintain or improve your weight.” Ever since, the DGAs have included physical activity, and the connection is considered obvious and necessary.

Read more: http://theconversation.com/building-a-case-ove...

 
Plant-Based Diet May Save Planet
Blog
Written by Administrator   
Monday, 12 October 2015 19:14

plant_based_diet

Human consumption of animal products is one of the most powerful destroyers of ecosystems and biological diversity.

A new study slated for a December release in Science of the Total Environment reports that adopting plant-based diets instead of animal-based diets can significantly reduce ecosystem destruction and loss of biodiversity while benefiting human health. “Human carnivory is likely the leading cause of modern species extinctions, since it is not only the major driver of deforestation but also a principle driver of land degradation, pollution, climate change,overfishing, sedimentation of coastal areas, facilitation of invasions by alien species, and loss of wild carnivores and wild herbivores,” the study says. One of the study's graphics shows that carbon dioxide emissions are almost 60 times higher for free range, grass-fed beef than for beans, peas, and soy per kilogram, and 25 times higher for feedlot-produced beef than beans. “Ideally,” the study says, plant-based diets will constitute “a global average of 90 percent of food consumed” to slow the adverse effects of animal-based diets, even accounting for a three billion-person population increase. Given extensive evidence that “diets based largely on plant foods are associated with health and longevity and shifts toward diets richer in animal products often lead to less-healthy populations,” scientific studies increasingly prove that vegan diets are best for the environment, human health, and animals.

 
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