Category Archives: Modern Foods

Is Sugar Addiction Real?

Sugar is in almost everything. In fact, of the six hundred thousand products in the grocery store, 80 percent have added sugar, and since 60 percent of the American diet is made up of processed food, the amount of sugar the average American is consuming is phenomenal. Americans consumed a mere four pounds of sugarContinue Reading

Sugar Alert References

Sugar Flyer References: Sugar Alert! Why Refined Sweeteners are Bad for You By the Weston A. Price Foundation for Wise Traditions in Food, Farming and the Healing Arts. The following books address many of the issues discussed in Sugar Alert! Pure, White and Deadly. How Sugar is Killing Us and What We Can Do toContinue Reading

Genetically Engineered Foods May be Far More Harmful than We Thought

Millions of people are looking for foods without genetically modified organisms (GMOs); thousands of doctors are prescribing non-GMO diets; and even celebrities like Danny DeVito, Bill Maher and Dick van Dyke have chimed in with their demands that these products be labeled. As the movement swells, proponents of GMOs have become more aggressive at suppressingContinue Reading

Marketing Crisco

I found what must be the first Crisco cookbook ever at an estate sale. I am still hooting with laughter—or maybe crying in pain—at the allusions, double entendres, the claims of Crisco’s greatness, and the extreme uncoolness of the old-fashioned fats. It’s interesting to see that the seeds of our current health tragedy were sownContinue Reading

Is the Dream of a GMO-Free Europe Myth or Reality?

It was business as usual at a meeting in March in London where Jack Bobo, senior biotechnology adviser to the U.S. State Department, was still trying to sell GMOs, or genetically modified organisms, to Europe. He said that “it will take a crisis to make everyone [in Europe] see the point of GM. There willContinue Reading

Our Broken Food System

Three Writers Reveal What’s Wrong. . . and We Propose a Solution Three recent books provide an inside look at our broken industrial food system, revealing much that is wrong but not necessarily giving us the whole story. The books are Salt, Sugar, Fat by Michael Moss; Pandora’s Lunchbox by Melanie Warner; and Foodopoly byContinue Reading

Microphotography of Raw and Processed Milk

A Pilot Study Raw milk is a colloid, in which fat globules of various sizes are dispersed within a watery phase of dissolved proteins, carbohydrates, vitamins, electrolytes and minerals, along with low levels of probiotic bacteria such as lactobacillus. The purpose of this pilot study is to examine whole milk—raw and processed— to look forContinue Reading

Sixth International Conference for Food Safety and Quality

Along with Geoffrey Morell, I represented the Weston A. Price Foundation at the International Conference for Food Safety and Quality, held November 8-9 in Chicago. The theme was “Detection Methods for Microbiological and Chemical Hazards.” Present were leading industry specialists from around the world, including food microbiologists and researchers, representatives from the processed food andContinue Reading

Senomyx

The Brave New World of Flavor BioEngineering Like many San Diego-based companies, Senomyx is a high tech research and development business. Using cutting edge biotechnology and up-to-the-minute genetic engineering expertise, they have achieved an 85 percent increase in profits from 2009 to 2010. Surprisingly, this ten-year-old, publicly traded company is not associated with the computerContinue Reading

Agave Nectar: Worse Than We Thought

The Lowdown on High Fructose Corn Syrup and Agave “Nectar” High fructose corn syrup (HFCS) entered the market place in the early 1970s and within twenty years, accounted for over half the refined sweeteners used in the U.S. food supply. Produced mainly by the two food processing giants, Archer Daniels Midland and Cargill, it isContinue Reading

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