Monthly Archives: September 2022

avocado substitution

Replacing The Mighty Avocado

by produce, snacks, substitutions, Uncategorized, vegetables, wwme

Whether you have a general aversion to avocados or just an aversion to their cost — the price of avocados increased 125 percent in 2017 — you have plenty of healthy ingredient substitutions that not only save you money but diversify the taste and texture of a variety of dishes, guacamole included.

Guacamole

Don't let an avocado shortage slow down your guac game. For each avocado used in your guacamole recipe, substitute one cup of steamed, blended spring peas, organic edamame or chopped asparagus. Check out our recipe for Sweet Pea Guacamole below.

Sauces, Dips and Spreads

Avocados give sauces and soups a unique, creamy texture few ingredients can replicate. But that doesn't mean you can't get the same consistency without avocados–you just need to apply a little creativity.

  • Create the satisfying freshness of your favorite avocado dressing using Greek yogurt, cilantro, and an optional tablespoon or two of sour cream. For every avocado called for in the dressing recipe, substitute ½ cup Greek yogurt and 1 cup of loosely packed cilantro leaves (minced or processed in).
  • Hummus makes a great substitute for avocado dip on its own, but you can add an avocado-esque touch with a few extra ingredients. To every ½ cup of chickpea hummus, add ½ cup steamed organic edamame, ¼ cup loosely packed parsley leaves, ¼ cup basil or cilantro, 1 teaspoon of lime juice and 1 teaspoon of coconut oil.
  • Avocado toast went from fad to foodie staple almost overnight. Take the concept a step further with a clever, spreadable substitution, such as a chunky cashew spread. Soak cashews for a few hours and blend until coarse with a little water or stock and your secondary ingredients of choice, such as pesto, steamed squash, nutritional yeast, fresh herbs or chipotle peppers.

Salads

With their lush consistency and laid-back taste, avocados complement just about any salad. No avocados, no fear! Try sliced peaches (briefly steamed), seared artichoke hearts or farmers cheese (for creaminess) in your next salad for an exciting new texture.

Southwestern Food

Southwestern-style cuisine and avocados go hand-in-hand–they contrast the spiciness and hearty textures of tacos, salsa, corn salads and other rustic dishes beautifully. Next time you need avos in tacos or other Southwestern dishes but come up short, try roasted sweet potatoes, roasted chayote squash, queso fresco, roasted cauliflower or oven-fried plantains instead.

Sweet Pea Guacamole
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Ingredients
  1. • 2 cups (1 pound) shelled spring peas, steamed for 2 minutes and cooled to room temperature
  2. • 1 or 2 cloves garlic, roughly chopped
  3. • ½ cup cilantro leaves, loosely packed
  4. • ¼ cup mint leaves, loosely packed
  5. • 2 ½ tablespoons lime juice, freshly squeezed
  6. • 1 teaspoon lime zest
  7. • 1 tablespoon extra-virgin olive oil, plus a little more, if needed
  8. • ½ jalapeno pepper, seeded
  9. • ½ teaspoon sea or kosher salt, plus more to taste
  10. • Pinch of cumin
  11. • Pinch of crushed red pepper, plus more to taste
Instructions
  1. Add all the ingredients to a food processor and process until nearly smooth.
  2. Adjust the consistency and seasoning as needed with olive oil and kosher salt.
The Ingredient Guru, Mira Dessy https://theingredientguru.com/

 

What’s In Season: October Produce Guide

by Fall, fruit, pantry, seasonal, seasons, vegetables, ,

Autumn is a time for a change of pace. The days are getting shorter, the leaves are changing colors and the cool air is coming in. With the change of season comes new produce to try! Here's a list of what's in season this Fall:

Acorn Squash

Acorn and butternut squash are among the types of winter squash that belong to the gourd family, which also includes pumpkin and zucchini. 

Winter squashes have many health benefits, such as high levels of fiber to help keep your digestive system in good shape, vitamin A for proper eye function, and potassium, an essential mineral that helps regulate blood pressure.

Try my flavorful stuffed acorn recipe!

Butternut Squash

Butternut squash is usually a little sweeter and nuttier than acorn squash. The nutty flavor makes butternut perfect as an addition to soups. 

Like acorn squash, acorn squash is also a winter squash filled with fiber, vitamin A, potassium and minerals. 

Apples

With a history that stretches back more than two thousand years, apples have been the apple of our eye since their first introduction to European cultures. 

Aside from high fiber content, apples also boast good levels of polyphenols, which may help reduce cancer risk while improving heart health, memory retention ability, and brain function.

My apple cinnamon cheesecake recipe is perfect for this season. It's made with a crust of almond flour, topped with a layer of cinnamon cream cheese filling and a cinnamon butter layer on top.

My recipe for cinnamon apple pear sauce can also be used as an accompaniment to any type of dessert or your favorite breakfast dish.

Beets 

Beets are one of the most extensively grown vegetables in the world and are mostly cultivated during the cooler seasons.

They contain a bit of almost all the vitamins and minerals that you need, including fiber, folate, and vitamin C. Beets are also a good source of nitrates which can help to lower blood sugar levels.

Roasting is one of the best ways to cook beets. You can also “zoodle” beets for a delicious addition to salads or as a base for another dish.

Broccoli

Broccoli is a superfood native to Europe. Low in calories and packed with many micronutrients, minerals, fiber, and antioxidants, broccoli has a reputation for helping to boost immunity and promote heart health. The Institute for Functional Medicine suggests eating 2-3 cups of broccoli per day. 

Broccoli can be eaten cooked or raw. When cooking, it can be sautéed, steamed, boiled, roasted or air fried. If you plan to serve it without cooking, it's great for salads or dips.

Brussel Sprouts

Brussels sprouts derive their name from Belgium's capital, where they were first cultivated in the 13th century. 

Just 1 cup of raw Brussels sprouts meets the National Institutes of Health's (NIH) recommended daily requirements for vitamin C and vitamin K. Not to mention that they are also rich in minerals. 

Brussel sprouts can be eaten raw (when shredded, they make a fabulous slaw!) or served roasted, sauteed, or steamed.

Cabbage

Native to the Mediterranean region, there are four different varieties of cabbage: green, red or purple, white savoy, and napa. Regardless of which variety you choose, all of them boast an outstanding nutrient profile.

Cabbage is rich in vitamin K1, providing 85% of the recommended daily intake in just 1 cup. This vitamin is crucial for blood clotting.

The humble cabbage also makes a delicious and inexpensive addition to several healthy recipes, such as casserole, slaw, and even smoothie!

Cauliflower

Not many vegetables contain choline. Cauliflower, along with broccoli, is among the sources of this nutrient that most people are lacking. Although the body makes some choline, we still need to consume choline-rich food to get enough. 

Consuming a sufficient amount of choline may reduce the risk of several health conditions, including cardiovascular disease, cancer, and dementia. 

Now that we're heading into colder weather, I often like to curry cauliflower for a change of taste. The flavors of curry go well with cauliflower and greens. You can also try my autumnal cauli-mash recipe with roasted, crunchy Brussel sprouts. Yum!

Cranberries

The American cranberry is grown extensively in Massachusetts, New Jersey and Wisconsin but you can also find them near the Pacific Coast as well.

Cranberries are a powerhouse of nutrition, providing you with not only their signature tartness but also important vitamins and minerals. Manganese is found in abundance as well as copper, and vitamins C, E, and K1.

Cranberries are a popular pie filling, their juice is widely marketed as a beverage, and in sauce and relish form cranberries are traditionally associated with U.S. and Canadian Thanksgiving and Christmas meals.

Cranberries add a sweet and tangy flavor to both sweet and savory dishes, such as holiday bundt cake and chicken recipes.

 

Grapes

Grapes are primarily grown in temperate climates across the world, including Southern Europe, Africa, Australia, and North and South America. In the United States, most grapes are grown in California.

Grapes are packed with nutrients, vitamins, and minerals that can help with many health issues. They contain more than one-quarter of the RDIs for vitamin C and K.

For those who have access to good grapes for jelly making, here's a great grape jelly recipe from the book Preserving Memories: Growing Up in My Mother's Kitchen.

Note: Since grapes are one of the 12 fruits and vegetables that are on the Dirty Dozen list. It’s important to buy organic because it has a higher risk of pesticide exposure. Moreover, If you’re buying organic grapes, you’re also going to want to buy organic grape juice, organic raisins, and, yes, organic wine.

 

Leeks

Leeks are an ancient crop and are native to eastern Mediterranean lands and the Middle East. Its close relatives are onions, shallots, scallions, chives, and garlic.

Low in calories but high in nutrients, such as magnesium and vitamins A, C, and K, leeks also contain some fiber, copper, vitaminB6, iron, and folate. 

They're widely used in soups and stews. You can also enjoy leeks in dips, salads, and quiche.

Lettuce

Lettuce is a nutritious vegetable in the aster family. Although it comes in many varieties, this leafy veggie, in general, is rich in vitamins K and A. Note that red leaf lettuce is higher in antioxidants.

Most lettuce varieties, such as iceberg and romaine, are eaten fresh and often served in salads, wraps, and sandwiches

Mushrooms

Mushrooms have been a part of the human diet for thousands of years. The word mushroom is most often used to identify the edible sporophores. The term toadstool is often reserved for inedible or poisonous fungi.

Since it’s difficult to identify the toxic ones, it’s best to buy from a reliable grocery store or if possible, from a farmer’s market

Mushrooms are low-fat and cholesterol-free food. They are also a  good source of nutrients, such as essential amino acids and B vitamins.

The best way to cook mushrooms while still preserving their nutritional properties is to grill them. This would help in retaining more of their goodness and nutrients than frying and boiling.

Parsnips

Parsnips are a tasty root vegetable related to carrots and parsley root. They're commonly found in Great Britain and throughout Europe and Asia. Parsnips were introduced in America early in the 17th century. 

They pack a hearty dose of fiber, vitamin C, vitamin K, folate, and other important micronutrients. Parsnips are also low in calories yet high in fiber, improving digestive health, regulating blood sugar level, and supporting heart health.

If you want to add parsnips to your diet, you can easily swap them for other root vegetables in your favorite recipes!

Persimmons

Persimmon trees are a popular fruit grown in China for thousands of years. There are hundreds of different types of persimmons but the most popular ones include Hachiya and Fuyu varieties. The American persimmon’s fruit is generally considered more flavorful in its softened state than the Japanese species.

Persimmons are a delicious fruit that can be enjoyed in the winter months. They are filled with important vitamins and minerals like vitamins A, C, and B, potassium, and manganese. 

There are many culinary uses for persimmons; among my favorites are my persimmon raisin muffin and persimmon tea for acid reflux.

 

Pomegranate 

Pomegranate is a fruit that is believed to have originated in Iran. It is commonly cultivated in the warmer parts of the United States to Chile.

It is high in dietary fiber, folic acid, vitamin C, and vitamin K. This makes it a nutritious fruit that anyone can enjoy.

If you want to reap the many health benefits pomegranates have to offer, either eat them directly or drink the juice. The juice is the source of grenadine syrup, used in flavorings and liquor.

 

Pumpkin

Pumpkin is a type of winter squash that belongs to the gourd family, native to North America. 

It is a vegetable with many different uses. In Europe and South America, it is served as a vegetable whereas, in the United States of America, it is more commonly used as a dessert, such as pumpkin pies.

This scientifically considered fruit is high in vitamins and minerals and a great source of beta-carotene, a carotenoid that has been proven to protect against eye diseases.

Pumpkins can be boiled, baked, or steamed into various dishes like pie, soup, or bread. Pumpkin can also be turned into purees like apple sauce or canned puree that can then be made into pies and bread. Here are my three delicious pumpkin recipes to try this coming Fall.

Rutabagas

Rutabagas are thought to have been first bred in Russia or Scandinavia in the late Middle Ages. They are a hearty vegetables packed with fiber, vitamins, and important minerals that you may not be getting enough of.

Among the minerals and micronutrients that rutabagas are rich in are potassium and magnesium, which play an important role in regulating cells, tissue, and organs. In a nutshell, it makes your body work right.  

Rutabaga roots can be cooked with other root veggies, and the leaves are perfect for salads and soups. 

Spinach

Spinach is a cool-season vegetable, mainly grown in North America, Europe.

It is a nutrient-rich vegetable with high amounts of many essential nutrients such as carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. It is also high in insoluble fiber to help prevent constipation. 

The easiest and most healthy way to cook spinach is steaming to maximize its nutritional value.

Sweet Potatoes

Sweet potatoes are native to tropical America and widely cultivated in tropical and warm temperate climates.

Sweet potatoes are healthier than regular potatoes because they have a lower glycemic index (GI) and higher levels of nutrients like beta-carotene that help protect your eyesight. They are a good source of vitamin C, potassium, and many other vitamins and minerals. 

One of the easiest ways to cook sweet potatoes is to steam them. You can also try mashing, frying, grilling, or even slow-cooking. Here are some of my favorite sweet potato recipes!

 

Swiss Chard

The name may imply that it originated in Switzerland, but it is native to the Mediterranean region. Due to its enormous cultivation in Switzerland, it was referred to as a Swiss Chard. 

These leafy greens are an excellent source of vitamins A and K and nearly fulfills the daily need for vitamin C. Additionally, it is extremely low in calories, making a weight-loss-friendly vegetable.

Swiss chard can be eaten raw in salads, sautéed, or served in soups. Check out my two recipes --braised carrots and swiss chard stems and creamed swiss chard recipes.

Turnips

Turnips are thought to have originated in middle and eastern Asia. Both turnips and turnip leaves provide over 30% of the daily value for vitamin C. The leaves are also a rich source of folate, vitamin K, and provitamin A.

Moreover, their glucosinolate compounds may help control blood sugar levels, fight harmful bacteria, and provide anti-inflammatory and anti-cancer effects. 

Turnip roots make a great addition to salads! They can also be cooked and served whole, mashed, or used in chowder. 

Winter Squash

Winter squashes have been known to last longer than summer varieties, and they're characterized by their thick rinds and hard seeds because these characteristics help them resist spoilage from exposure while on store shelves. 

The winter varieties include acorn, butternut, spaghetti, pumpkin, and kabocha.

Winter squash is a great source of healthy minerals, including manganese which helps with bone health. Some varieties also contain antioxidants like vitamin C and carotene for extra protection against free radicals in our bodies.

One of the most useful and versatile veggies in your garden, winter squash can be baked or pureed for hummus, pasta sauce, and baked goods!

When eating fresh, in-season produce, don’t forget to wash it first. Click here to get your toxin-free fruit and veggie wash!

Sources

 

 

 

 
health benefits of pumpkin

5 Health Benefits Of Eating Pumpkin

by health, seasonal, vegetables,

Who doesn’t love pumpkin? Its hearty flavor is wonderful when combined with warming spices such as cinnamon, nutmeg, cloves, and ginger, making it a wonderful food for Fall recipes. 

Fun fact, pumpkins grow on every continent except for Antarctica. Another interesting fact about pumpkins is that they are not just large orange orbs.  Pumpkins come in many different colors, sizes, and shapes. Depending on where you live and what’s available, you can find red, yellow, white, or multicolored pumpkins. Some are long and some are short. Some are smooth, some are covered in wart-like bumps. There are mini pumpkins of all sizes and large pumpkins in between. Some pumpkins are best for carving while others are good for eating or making pies. And some are best used for unique Fall decorations.

Health Benefits of Pumpkin

Although you probably know about using pumpkin in delicious recipes you may not know how healthy it is. Pumpkin can rightfully be considered a superfood.  Not only is it low in carbohydrates and high in fiber, it also provides a good source of vitamin A, vitamin C, potassium, and phosphorus.

Although it’s technically a fruit, we tend to treat pumpkin like a vegetable. But whatever it is, it’s very versatile vegetable. Pumpkins are useful for cooking, baking, making soup, and even to replace either eggs or oil in baking

Fiber

Many people lack enough fiber in their diet. Due to it’s high levels pumpkin may help with bowel health, improving digestive wellness, regulating blood sugar, and reducing cholesterol.

Cardiovascular Health

Dietary fiber has been shown in studies to reduce cardiovascular disease risk in men and lower the mortality risk from stroke in women.

Eye Health

In addition to high beta-carotene content, pumpkin is also an excellent source of lutein and zeaxanthin. Both of these carotenoids have been shown to be supportive against cataracts and may help against age related macular degeneration.

Reduced Cancer Risk

Studies have shown a link between a diet deficient in beta-carotenes and cancer. Particularly cancers of the stomach, throat, and pancreas. Increasing beta-carotenes appears to reduce this risk.

Improved Skin Health

Because of its high beta-carotene levels pumpkin is a nutrient dense, high fiber food that happens to also be good for your skin. A diet high in beta-carotenes has been shown to help protect against UV-rays and may reduce photoaging from sun exposure. And when it comes to skin health, eating more vegetables, including beta-carotene-rich foods, may improve your appearance. A study found perceptible changes that were identified as being more attractive.

Pumpkin Recipe Tips

Now that you know about the wonderful health benefits that pumpkin has to offer it’s time to add more pumpkin to your diet. Here are some quick tips to add pumpkin to a wide variety of dishes:

Pumpkin Bites

Using ½ C. pumpkin puree, either homemade or from a can (not canned pumpkin pie mix, that’s a different thing altogether), add 2/3 C. almond butter, 2 ½ C. old-fashioned oats, ¼ C. ground flax seeds, and a little honey or maple syrup for sweetness. If desired also add pumpkin spice to taste. Roll into a ball and store in the fridge for a convenient snack.

Pumpkin Pancakeshealth benefits of pumpkin

Add a scoop of pumpkin puree and a dash of pumpkin spice to your favorite pancake batter. You may need a tiny bit more flour or nut meal to make up for the wetness of the pumpkin but the results will be delicious!

Pumpkin Overnight Oatshealth benefits of pumpkin

Instead of yogurt combine your old-fashioned oats with almond milk and pumpkin puree and let it sit overnight. If you’d like you can add a little maple syrup and top with chopped pecans for a fabulous Fall anytime treat.  

Pumpkin Boosthealth benefits of pumpkin

When making a basic soup (onions, celery, and broth) add a healthy dollop of pumpkin puree and a little cashew milk to make a wonderful Fall soup. Garnish with pumpkin seeds for a little crunch and a nutritional boost

But those aren’t the only ways you can add pumpkin to your diet.  Here are some of my favorite pumpkin recipes on the blog:

 

Sources

 

Jahan, Kausar et al. "Dietary Fiber As A Functional Food". Functional Food Products And Sustainable Health, 2020, pp. 155-167. Springer Singapore, doi:10.1007/978-981-15-4716-4_10. 

 

Katagiri, Ryoko et al. "Dietary Fiber Intake And Total And Cause-Specific Mortality: The Japan Public Health Center-Based Prospective Study". The American Journal Of Clinical Nutrition, vol 111, no. 5, 2020, pp. 1027-1035. Oxford University Press (OUP), doi:10.1093/ajcn/nqaa002.

 

Miyazawa, Itsuko et al. "Relationship Between Carbohydrate And Dietary Fibre Intake And The Risk Of Cardiovascular Disease Mortality In Japanese: 24-Year Follow-Up Of NIPPON DATA80". European Journal Of Clinical Nutrition, vol 74, no. 1, 2019, pp. 67-76. Springer Science And Business Media LLC, doi:10.1038/s41430-019-0424-y. 

 

ZX, Wang et al. "[Comparison Of Lutein, Zeaxanthin And Β-Carotene Level In Raw And Cooked Foods Consumed In Beijing]". Zhonghua Yu Fang Yi Xue Za Zhi [Chinese Journal Of Preventive Medicine], vol 45, no. 1, 2011, p. ., https://pubmed.ncbi.nlm.nih.gov/21418822/. 

 

Eisenhauer, Bronwyn et al. "Lutein And Zeaxanthin—Food Sources, Bioavailability And Dietary Variety In Age‐Related Macular Degeneration Protection". Nutrients, vol 9, no. 2, 2017, p. 120. MDPI AG, doi:10.3390/nu9020120.

 

Jia, Yu-Ping et al. "The Pharmacological Effects Of Lutein And Zeaxanthin On Visual Disorders And Cognition Diseases". Molecules, vol 22, no. 4, 2017, p. 610. MDPI AG, doi:10.3390/molecules22040610. 

 

Zhou, Yunping et al. "Association Of Carotenoids With Risk Of Gastric Cancer: A Meta-Analysis". Clinical Nutrition, vol 35, no. 1, 2016, pp. 109-116. Elsevier BV, doi:10.1016/j.clnu.2015.02.003. 

 

Ge, Xiao-Xiao et al. "Carotenoid Intake And Esophageal Cancer Risk: A Meta-Analysis". Asian Pacific Journal Of Cancer Prevention, vol 14, no. 3, 2013, pp. 1911-1918. Asian Pacific Organization For Cancer Prevention, doi:10.7314/apjcp.2013.14.3.1911. 

 

Huang, Xiaoyi et al. "Association Between Vitamin A, Retinol And Carotenoid Intake And Pancreatic Cancer Risk: Evidence From Epidemiologic Studies". Scientific Reports, vol 6, no. 1, 2016. Springer Science And Business Media LLC, doi:10.1038/srep38936. 

 

Academic.Oup.Com, 2022, https://academic.oup.com/ajcn/article/96/5/1179S/4577133. 

 

Stahl, Wilhelm, and Helmut Sies. "Β-Carotene And Other Carotenoids In Protection From Sunlight". The American Journal Of Clinical Nutrition, vol 96, no. 5, 2012, pp. 1179S-1184S. Oxford University Press (OUP), doi:10.3945/ajcn.112.034819.

 

Pandel, Ruža et al. "Skin Photoaging And The Role Of Antioxidants In Its Prevention". ISRN Dermatology, vol 2013, 2013, pp. 1-11. Hindawi Limited, doi:10.1155/2013/930164.

 

Whitehead, Ross D. et al. "You Are What You Eat: Within-Subject Increases In Fruit And Vegetable Consumption Confer Beneficial Skin-Color Changes". Plos ONE, vol 7, no. 3, 2012, p. e32988. Public Library Of Science (Plos), doi:10.1371/journal.pone.0032988.

 

 

 

Why You Don't Want To Eat Soy

by gmo

Soy, a versatile ingredient in food processing, appears in numerous products found on grocery store shelves. Despite being touted as a high protein, heart-healthy food, there are valid concerns about its overall impact on human health and the environment.

What is soy?

When reading a food label, it’s important to remember the many, many places soy can appear in food. Here are some of the most common uses:

  • tempeh
  • edamame
  • soy sauce
  • tamari
  • tofu
  • soy flour
  • TVP (texturized vegetable protein)
  • soy grits
  • soy milk
  • soy isoflavones
  • isolated soy protein
  • natto (fermented soy)
  • soy lecithin
  • hydrolyzed soy protein

Where Did Soy Come From?

Soybeans, originally from China, made their way to the United States in the early 1700s, initially used as a nitrogen source and fertilizer for other crops like corn. At that time, they were not grown for human consumption.

However, it was later discovered that soybeans contained protein, and they were incorporated into animal feed. Farmers noticed that it made the animals grow fatter, leading to an increase in its usage in animal feed.

As soy production for animal feed expanded, there was an excess of soybeans that needed to be utilized. People began consuming them, and soybean oil became a popular product. Over time, soybeans became a prevalent ingredient in the American diet due to their incorporation into various processed foods like meat alternatives, salad dressings, fast food, and baked goods.

In contrast to the US, in China and other parts of Asia, soy is primarily consumed as a fermented food. Fermented soy products like soy sauce, miso, chunjang, and natto are commonly used in Asian cuisine. The Asians also do not consume as much processed soy as in the US, where it has been turned into a wide array of products.

The Health Challenges of Genetically Modified Soy

One of the most significant concerns regarding soy consumption in the United States is that over 90% of it is genetically modified. This genetic modification is primarily aimed at making soybeans resistant to Roundup, an herbicide containing glyphosate.

Consequently, genetically modified soy often contains high levels of glyphosate residue, posing potential health risks.

One of the issues with genetically modified soy is its phytoestrogenic status. Consuming soy introduces plant hormones called phytoestrogens into our bodies, which can have various effects on hormone balance.

Additionally, the processing of soybeans further compounds the problem. Many beneficial nutrients present in soy do not survive the processing, leaving behind a chemical cocktail of nutrient analogues, which may not provide the same health benefits as the original nutrients.

Moreover, soy contains antinutrients that can potentially lead to digestive issues. Animal studies suggest that these antinutrients may interfere with the gut lining, causing inflammation and digestive discomfort.

For individuals with underactive thyroid (hypothyroidism), soy consumption may worsen the condition, as soy can interfere with thyroid function. Furthermore, soy contains large amounts of oxalates, which can be problematic for individuals prone to kidney stones formed from oxalates.

The environmental impact of genetically modified soy is also concerning. The widespread use of Roundup to control weeds in genetically modified soybean fields has led to the development of superweeds, causing ecological imbalances.

Moreover, glyphosate, the key component of Roundup, acts as a chelator, binding to minerals in the soil and rendering them unavailable to the plants. As a result, soybeans grown in such soil may lack essential minerals, leading to nutritionally deficient plants. Glyphosate's negative impact on gut health has been observed, causing issues like bloating, leaky gut, weight gain, and disturbing the balance of gut bacteria.

Another alarming fact is that the World Health Organization has classified glyphosate as a probable human carcinogen, indicating its potential to cause cancer in humans.

Considering these health and environmental challenges, it is essential to be cautious about the consumption of genetically modified soy and opt for alternative sources of nutrition whenever possible.

In short:

  • Over 90% of soy consumed in the United States is genetically modified to resist the herbicide glyphosate (Roundup).
  • Genetically modified soy often contains high levels of glyphosate residue, which poses potential health risks.
  • Soy introduces phytoestrogens into our bodies, affecting hormone balance, and potentially leading to health issues.
  • The processing of soybeans reduces the beneficial nutrients, leaving behind less beneficial nutrient analogues.
  • Soy contains antinutrients that may interfere with the gut lining, causing inflammation and digestive discomfort.
  • Additionally, soy's environmental impact includes the development of superweeds and glyphosate's classification as a probable human carcinogen.

Other health issues

As if all of this was not enough of a reason to avoid soy, there are two other potentially significant health impacts that come from eating soy. One is the high levels of phytoestrogens, plant estrogens in soy. These phytoestrogens both act like estrogen and act as an estrogen antagonist (the opposite of estrogen) in the body. And they bind to estrogen receptors making it challenging for biological estrogen to be properly utilized.

The physical impact of these phytoestrogens are:

  • negative effect on fertility
  • increased incidence of hypospadias (a malformation of the penis)
  • impact of female pain and menstrual issues
  • increased risk for breast cancer
  • increased risk for dementia
  • issues with thyroid health

The thyroid issues stem in part from soybeans as a goitrogenic food, meaning it’s high in goitrogens. These can affect your thyroid by blocking the receptor sites and preventing the uptake of iodine which the body needs for thyroid health.

In summary

Fortunately, due to soy’s high allergenic status if there is soy in a food product the ingredient panel must clearly display it in bold print. Soy is in the same plant family as peanuts – the Fabaceae family.

Once you start reading labels, you will realize how much soy is in processed foods. It is an accumulative effect if one eats a lot of processed foods. 

I do not encourage eating soy, and, as always, I remind you to #ReadTheLabel in order to avoid it.

Sources

 

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  3. IARC Monograph On Glyphosate – IARC. Iarc.Who.Int, 2022, https://www.iarc.who.int/featured-news/media-centre-iarc-news-glyphosate/.

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  5. Mesnage, Robin et al. "Alterations In Human Gut Microbiome Composition And Metabolism After Exposure To Glyphosate And Roundup And/Or A Spore-Based Formulation Using The SHIME® Technology". 2021. Cold Spring Harbor Laboratory, doi:10.1101/2021.12.16.472928. Accessed 13 Sept 2022.

  6. MITCHELL, Julie H. et al. "Effect Of A Phytoestrogen Food Supplement On Reproductive Health In Normal Males". Clinical Science, vol 100, no. 6, 2001, pp. 613-618. Portland Press Ltd., doi:10.1042/cs1000613.

  7. Mumford, Sunni L et al. "Urinary Phytoestrogens Are Associated With Subtle Indicators Of Semen Quality Among Male Partners Of Couples Desiring Pregnancy". The Journal Of Nutrition, vol 145, no. 11, 2015, pp. 2535-2541. Oxford University Press (OUP), doi:10.3945/jn.115.214973.

  8. Patisaul HB, Jefferson W. The pros and cons of phytoestrogens. Front Neuroendocrinol. 2010 Oct;31(4):400-19. doi: 10.1016/j.yfrne.2010.03.003. Epub 2010 Mar 27. PMID: 20347861; PMCID: PMC3074428.

  9. Pan L, Farouk MH, Qin G, Zhao Y, Bao N. The Influences of Soybean Agglutinin and Functional Oligosaccharides on the Intestinal Tract of Monogastric Animals. Int J Mol Sci. 2018 Feb 12;19(2):554. doi: 10.3390/ijms19020554. PMID: 29439523; PMCID: PMC5855776.

  10. "Glyphosate Binds Vital Nutrients | The Detox Project". The Detox Project, 2022, https://detoxproject.org/glyphosate/glyphosate-chelating-agent/.

  11. "Roundup Ready Crops May Be Creating Super-Weeds | The Organic Center". Organic-Center.Org, 2022, https://www.organic-center.org/research/roundup-ready-crops-may-be-creating-super-weeds.

  12. Roccisano, D. et al. "A Possible Cause Of Alzheimer’S Dementia – Industrial Soy Foods". Medical Hypotheses, vol 82, no. 3, 2014, pp. 250-254. Elsevier BV, doi:10.1016/j.mehy.2013.11.033.

  13. Rueda-Ruzafa, Lola et al. "Gut Microbiota And Neurological Effects Of Glyphosate". Neurotoxicology, vol 75, 2019, pp. 1-8. Elsevier BV, doi:10.1016/j.neuro.2019.08.006.

  14. "Severe Menstrual Pain Linked To Soy Formula Feeding During Infancy (Environmental Factor, December 2018)". National Institute Of Environmental Health Sciences, 2022, https://factor.niehs.nih.gov/2018/12/feature/2-feature-soy/index.htm.

  15. Soni, M. et al. "Phytoestrogen Consumption And Risk For Cognitive Decline And Dementia: With Consideration Of Thyroid Status And Other Possible Mediators". The Journal Of Steroid Biochemistry And Molecular Biology, vol 160, 2016, pp. 67-77. Elsevier BV, doi:10.1016/j.jsbmb.2015.10.024.

 

Grocery Store Tricks

by grocery,

Grocery stores are really good at finding ways to convince you to buy more than you need. One it helps them make more money because you’re spending more. Two it helps them save money because if they pass food waste onto you, the consumer, they don’t have to pay for it.

It’s a sad fact that approximately 40% of what is sold at the supermarket winds up as food waste in one way or another.

Seven grocery store tricks you should be aware of

 

Here are some of the top tricks grocery stores use to convince you to buy more than you actually need:

1. They do their best to overload your senses grocery store fish 

A curated soundtrack, smells from the bakery or meat department (why else are they cooking samples as you walk by), special lighting. In the fish department the lights can be slightly more blue to make the fish look fresher, in the produce department the fruits and veg are lit so they appear as bright as possible. This creates a form of fatigue that can potentially lead you to buy more.

2. Grocery stores like using big grocery cartsgrocery store cart

Just like with a dinner plate, the bigger it is the more you feel you have to fill it up. Some grocery stores do have a small cart option. And others have a basket. Before you walk in the store think about how much you’re planning to buy and what size container you actually need.

3. Per unit pricing varies dramatically per ounce, per serving, per pound, etc.grocery store packaging

All of which is designed to make it very difficult for you to figure out what’s the best deal for you. Plus many people think that the larger package always costs less per unit and so they buy that out of habit. Grocery stores use this false thinking to sell you more than you need. If you can’t easily figure out the prices you may simply grab the larger package and the extra winds up in your trashcan. Don’t automatically assume the bigger container is the better bargain.

4. Fake deals are a huge strategy.grocery store sale

The grocery store runs a 10 cans for $10 or something similar. You are led to believe that means you have to buy 10 cans. Sometimes bulk pricing deals do require you to buy the number of units they’re offering, but often they don’t. Take the time to look clearly at the label and figure out if you need as many as they’re offering or if you can just buy a smaller number.

5. Product creep is another popular strategy the grocery stores use to convince you to spend more money.

They place items that don’t belong in the section they’re in, for example whipped cream and spongy little air cakes next to the strawberries in the produce department. This is to create a suggestion that you should have these things together. That would be why salad dressings now appear in the produce section and barbecue sauces and seasonings now show up in the meat department. Think about what you really need and don’t buy it simply because they’ve grouped it together.

6. Product placement is key.

In fact grocery stores charge more for premium placement which is at eye level in the middle. Less popular brands or items that may not be used as often are either at the very bottom or the very top. The best way to deal with this strategy is to know what you’re looking for and specifically shop for that rather than being distracted by the premium placement items.

7. The checkout aisle is a great way to convince you to buy more.

Nowadays it’s not just candy. It’s electronic devices, smaller units of over-the-counter medicines, which because it’s a smaller unit are often more expensive, and toys. While you’re standing there in a very long line, tired from the decision fatigue of going to the grocery store and dealing with all of their enticing strategies, it’s easy to fall prey to purchasing a drink, a treat, something. Being aware of this grocery store sales strategy can make it a little bit easier to resist temptation.

As always, you probably know this, don’t go to the grocery store when you are hungry. If you have to run to the grocery store last minute and you are hungry, I encourage you to be in the habit of having a protein bar or a bag of nuts for a quick protein snack. Not a meal, just enough to help you not overbuy at the grocery store.

Bacon Broccoli Quiche

Bacon Broccoli Quiche

by eggs, recipes, Uncategorized,

One of my favorite ways to serve eggs, is to make a crustless quiche. Quiches are a fabulous way to use up ingredients. And really you don’t need the crust.

This is a version that I made recently. I was able to clean out the fridge of lots of small containers of bits from other meals. You’ll notice that I’m simply recommending 2 cups of add ins rather than sharing individual amounts. Given the flexibility of how quiches work you should feel free to trade out the add ins depending on what you have available.

While this quiche doesn’t come out exactly the same each time if you’re cleaning out the fridge, it’s always delicious.

Bacon Broccoli Quiche

Bacon Broccoli Crustless Quiche

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Servings 6

Ingredients
  

  • 8 eggs
  • 2 tablespoons milk
  • 1 1/2 tablespoons mustard
  • 1/3 cup GF flour (I like Cup4Cup for this recipe)
  • 2 cups add ins
  • 4 slices cooked bacon, diced
  • Leftover breakfast potatoes
  • Cooked broccoli
  • Sautéed onion
  • Shredded cheddar
  • Season with salt and pepper to taste
  • 1 tablespoon parsley flakes

Instructions
 

  • Preheat oven to 350F
  • Grease 8” diameter casserole
  • Beat together eggs, milk, and mustard until well combined
  • Blend in flour until we’ll mixed with no lumps
  • Put add ins into the mixture and stir just to combine
  • Add seasonings
  • Bake 35-40 minutes until top is firm and springs back slightly when tapped

health benefits pumpkin seeds

The Health Benefits Of Pumpkin Seeds

by recipes, ,

Each year around Halloween, Americans buy, and discard, massive numbers of pumpkins. It makes me really sad to see this because pumpkins aren’t just a pretty Fall decoration, they’re a delicious and nutritious food Instead of pitching the pumpkin I believe you should eat it. 

Health benefits of pumpkin seeds

health benefits pumpkin seedsIf you use pumpkin, from the whole pumpkin, not from a can, in your healthy recipes, don’t forget about the seeds! Pumpkin seeds are wonderful. Just like the flesh of the pumpkin, they have a great nutritional profile, and they’re super delicious.

High in fiber, healthy fat, and protein, 100g of pumpkin seeds also contain the Recommended Daily Allowance (RDA) of the following:

  • Folate – 15%
  • Pantothenic Acid – 15%
  • Potassium – 17%
  • Thiamin – 23%
  • Niacin – 31%
  • Zinc – 71% RDA
  • Iron – 110%
  • Magnesium – 148%
  • Copper – 149%
  • Phosphorus – 176%
  • Manganese – 198%
  • Vitamin E – 237%

It is possible to buy raw or sprouted pumpkin seeds at the grocery store. But if you’re already cutting up a pumpkin why not make your own.  That way when you clean it out you can make use of the seeds rather than throwing them in the garbage.

health benefits pumpkin seeds

Roasting Pumpkin Seeds

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Instructions
 

  • Preheat oven to 170°F
  • Separate pumpkin seeds from the stringy insides of the pumpkin
  • Rinse well to remove all fibers
  • Dry slightly and then toss with olive oil to lightly coat seeds
  • Season as desired with salt, pepper, curry powder, or other spices
  • Layer seeds onto a baking sheet
  • Roast for 15-17 minutes until seeds are slightly golden
  • Remove from oven, cool completely, store in anairtight container

Pumpkin seeds are wonderful as a snack, tossed into smoothies (be careful about the spices if you do this, sprinkled onto salads or soups, or used in baked goods. However, you use them, enjoy them for the fabulous flavor and great health benefits.

 

pumpkin spice

What Is Pumpkin Spice Really?

by Fall, ingredients, recipes,

It’s that time of year again…we’re being inundated with pumpkin spice!  Pumpkin spice lattes were just the beginning; the pumpkin spice trend seems to get more popular every year. No longer just for coffee; you see pumpkin spice everything – brownies, cookies, savory foods, sweet recipes, you name it and manufacturers are trying to pumpkin spice it.

So, what exactly is pumpkin spice? Here is some information about the combination of spices that make up this mix and how you can use it.

The Pumpkin Spice Blend

Probably the most common question asked about pumpkin spice is – what is it?

If you’re in the spice aisle of the grocery store you may see bottles labeled either ‘pumpkin spice’ or ‘pumpkin pie spice.’ Chances are they are the same or very similar. It turns out there is no exact measure for the combination of spices that make up pumpkin spice, rather it’s a mix of traditional seasonal spices.

Typically the blend includes cinnamon, ginger, nutmeg, and cloves. Some blends may also include allspice. These are all considered warming spices.  They’re also considered to be highly antioxidant, anti-inflammatory and some, like cinnamon, have even been shown to lower blood sugar.

DIY Spicepumpkin spice

You can buy a jar of pumpkin spice. That’s the fast and easy way to do it.  But if you want to customize your blend, making it at home is the way to go.  You can also save a little money as it’s often cheaper to buy your spices individually from the bulk bin aisle than to purchase the pre-mixed jar. 

For example, the price breakdown using my recipe below (we don’t use the cloves) goes like this:

Pumpkin Pie Spice - 1.8 ounce bottle = $10.99

Bulk bin:

  • Ground Cinnamon – 1 ounce = $1.65
  • Ground Nutmeg – 1 ounce = $1.96
  • Ground Allspice – 1 ounce = $2.35
  • Ground Ginger – 1 ounce = $1.99

For a total of $7.95 at an amount that would make twice the amount as the pre-mixed container.  According to my math it’s definitely better to mix your own.

If you make your own, you’re the one in charge of the blend, controlling how much of each spice you use. Perhaps, like me, you leave out the cloves.  Or you don’t have allspice, so you skip it.  Maybe you’re a fan of nutmeg and want a little extra.  There’s no right or wrong except to make your taste buds happy.

Play around with the recipe below to figure out what you like and what works for you.  Then make up a batch and keep it handy in your kitchen because there are a lot of things you can do with it.

Using Pumpkin Spice

Chances are like most people when you think about pumpkin spice you think Pie and Lattes.  But there are so many other ways you can add this delicious blend to your recipes:

  • Add it directly to your cream or half and half for a delicious boost
  • Fall soups do well with a dash of pumpkin spice
  • Oatmeal is wonderful with pumpkin spice and chopped nuts, no sugar needed
  • Muffins, cookies, bars, any baked good, give a dash of pumpkin spice a try
  • Throw it in a smoothie, especially if it’s got pumpkin in it
  • Add a spoonful to your Greek yogurt and a handful of cranberries for fabulous Fall flavor

Have fun with it and enjoy the new tastes of the season when you make your own pumpkin spice blend.

pumpkin spice

Pumpkin Spice Blend

Here’s my customized recipe for Pumpkin Spice. Because it’s so easy to mix up a batch I tend to not make large amounts at one timeunless I’m doing a lot of Fallor Winter holiday recipes.
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Ingredients
  

  • 2 Tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice

Instructions
 

  • Combine until well mixed.  Store in an airtight container for up to 6 months.

Sources

 

Intechopen.Com, 2022, https://www.intechopen.com/chapters/80859. 

"Ebscohost | 134240970 | Antioxidant, Antimicrobial, And Health Benefits Of Nutmeg.". Web.P.Ebscohost.Com, 2022, https://web.p.ebscohost.com/abstract?direct=true&profile=ehost&scope=site&authtype=crawler&jrnl=09757619&AN=134240970&h=l%2bJJGSBWk4L%2bdC68SNTQuIQN3KzZVq56WRZYYf8Z%2bjNMxni1W%2fhYZx%2fJMiTpJAFltY%2fjtAzc7MXSFA2rrpenMg%3d%3d&crl=c&resultNs=AdminWebAuth&resultLocal=ErrCrlNotAuth&crlhashurl=login.aspx%3fdirect%3dtrue%26profile%3dehost%26scope%3dsite%26authtype%3dcrawler%26jrnl%3d09757619%26AN%3d134240970. 

Asianjpr.Com, 2022, https://asianjpr.com/HTML_Papers/Asian%20Journal%20of%20Pharmaceutical%20Research__PID__2021-11-2-7.html. 

Journalofsports.Com, 2022, https://www.journalofsports.com/pdf/2021/vol6issue1/PartB/6-1-75-739.pdf. Accessed 18 Sept 2022.

Ma, Run-Hui et al. "A Recent Update On The Multifaceted Health Benefits Associated With Ginger And Its Bioactive Components". Food &Amp; Function, vol 12, no. 2, 2021, pp. 519-542. Royal Society Of Chemistry (RSC), doi:10.1039/d0fo02834g. 

Nabila, Ananda et al. " THE UTILIZATION OF CINNAMON (CINNAMOMUM CASSIA) AS A NATURAL MEDICINE FOR DIABETES MELLITUS TYPE 2: SYSTEMATIC REVIEW". International Journal Of Biomedical Nursing Review, vol 1, no. 1, 2022, pp. 1-9., http://jos.unsoed.ac.id/index.php/ijbnr/article/view/6527. 

seasonal allergies

Seasonal Allergies

by allergies,

Fall can be a beautiful time of year. Unfortunately, it can also bring on seasonal allergies.

Allergies are your body’s reaction to a foreign substance it views as harmful, a type of “invader”, and for many people fall pollens can be big offenders. Over 24 million Americans suffer from seasonal allergies. Symptoms of these allergies can include nasal stuffiness, sneezing, runny and itchy nose, itchy throat and eyes, headaches, fatigue, sore throat, wheezing, coughing, and trouble breathing. In other words, these symptoms can make you feel downright miserable.

Common seasonal allergens

Many people are familiar with springtime allergies. The plants that are blooming which tend to most problematic are:

  • Grasses – These are among the biggest offenders. You’ll need to be aware of which grasses grow in your area. If you move to another location check to see if there’s a different grass that may be a problem for you.
  • Flowers – The spring flowers that are most likely to cause an issue are chamomile, chrysanthemums, daisies, and goldenrod, lilacs, and roses. But be aware that any plant pollen can be a trigger.
  • Trees – Because trees are so big they tend to put out a lot of pollen, making anyone with an allergy truly miserable during this time.  Just as with flowers, any tree pollen can be a candidate for inducing allergies.  The most common tree allergies are to ash, birch, cedar, cypress, hickory, pine, poplar, and willow.
  • Mold – Unfortunately mold can be both indoors and outdoors. And in the spring, especially in damp climates, it can cause high production of spores. Be sure to use a dehumidifier and try to keep your home as dry as possible.

But allergies don’t only happen in the spring.  Common fall allergens include ragweed, sagebrush, pigweed, tumbleweed, Russian thistle, cocklebur, burning bush, lamb’s quarters, and mugwort.

Reducing your allergy exposure

Avoiding these allergens is best but really not always possible so let’s look at some ways to mitigate some of the symptoms that accompany seasonal allergies.

  • Check local pollen counts
  • Keep windows and doors shut on high pollen days
  • Keep the windows of your car shut on high pollen days
  • Use HEPA filters
  • If you have air conditioning, use it on high pollen days
  • Take shoes off in the house
  • Vacuum daily to remove dust and pollen
  • Change your clothes after working or playing outdoors
  • Shower and wash your hair before going to bed to remove pollen from skin and hair
  • Change your pillowcases at least a couple of times a week
  • Wear sunglasses and a hat to protect your eyes from pollen
  • Drink more liquids to stay hydrated which can help thin mucus in the nasal passage.

Dietary support for allergies

seasonal allergies

Your overall health can have an impact on how your body reacts to these allergens so eating a healthy diet of fresh fruits and vegetables along with quality protein and healthy fats is very important. There are various foods and herbs that can also help.

  • Quercetin is believed to stabilize the release of histamines, inhibits inflammation, and helps control allergy symptoms. It is naturally found in broccoli, cauliflower, green tea, and citrus fruits.
  • Nettle is a strong herb that is known as one of the best anti-allergy herbs as it is an antihistamine. It has been shown to have positive effects in the management of allergic rhinitis.
  • Rosemary has antiseptic properties that can help fight respiratory infections and clear congestion.
  • Garlic is considered a great natural decongestant to help relieve sinus pressure. It is the allicin in crushed garlic that helps thin mucus and reduce inflammation. It can shorten the duration of the reaction by stimulating the immune system.
  • Butterbur is well researched and promising for treating seasonal allergies. It can work as well as pharmaceutical antihistamines without the drowsiness.
  • Turmeric has antihistamine properties because of the active ingredient curcumin. Scientists consider turmeric to be effective in relieving the airways, combat allergic reactions by palliating the immune response. It can inhibit histamine release also.
  • Ginger can help reduce inflammatory issues such as swelling and irritation in the nasal passages, eyes, and throat thereby reducing allergy symptoms naturally.

Some people who deal with seasonal allergies may also be allergic to certain foods as a result of eating allergy-triggering substances. Check out the posts about Oral Allergy Syndrome and Food Allergies 

 

Sources

 

  • Bakhshaee, M, Mohammad Pour AH, Esmaeili M, Jabbari Azad F, Alipour Talesh G, Salehi M, Noorollahian Mohajer M. Efficacy of Supportive Therapy of Allergic Rhinitis by Stinging Nettle (Urtica dioica)root extract: a Randomized, Double-Blind, Placebo- Controlled, Clinical Trial. Iran J Pharm Res. 2017 Winter;16(Suppl):112-118. PMID: 29844782; PMCID: PMC5963652.
  • Kawamoto, Y., Ueno, Y., Nakahashi, E., Obayashi, M., Sugihara, K., Qiao, S., Iida, M., Kumasaka, M., Yajima, I., Goto, Y., N., Kato, M., and Takeda, N. (2016) Prevention of allergic rhinitis by ginger and the molecular basis of immunosuppression by 6-gingerol through T cell inactivation. The Journal of Nutritional Biochemistry, Volume 27, 112-122, Retrieved from https://doi.org/10.1016/j.jnutbio.2015.08.025.
  • Kurup VP, Barrios CS. Immunomodulatory effects of curcumin in allergy. Mol Nutr Food Res. 2008 Sep;52(9):1031-9. doi: 10.1002/mnfr.200700293. PMID: 18398870.
  • Schapowal, A. (19 January 2002). Randomized controlled trial of butterbur and cetirizine for treating season allergic rhinitis. Retrieved from https://www.bmj.com/content/324/7330/144.short.
  • Thornhill, S. and Kelly, A. (2000). Natural treatment of perennial allergic rhinitis. Alternative Medicine Review. Volume 5 Number 5 2000. Retrieved from http://www.anaturalhealingcenter.com/documents/Thorne/articles/AllergicRhinitis.pdf.
  • Yamada, S., Shira, M., Inaba, Y., and Takara, T. Effects of repeated oral intake of a quercetin-containing supplement on allergic reaction: a randomized, placebo-controlled, double-blind parallel-group study. European Review for Medical and Pharmacological Sciences. Retrieved from https://www.europeanreview.org/wp/wp-content/uploads/4331-4345.pdf.
  • Yousef, M. Assessment of the effects of rosemary extract on mast cell-mediated allergic inflammation. Brock University. Retrieved from https://dr.library.brocku.ca/handle/10464/13676.

antibiotics food

Antibiotics In The Food Supply

by FDA, health,

In 2011, the FDA denied petitions from consumers and other groups to restrict the use of several antibiotics in the food supply. Instead, the FDA  issued legislation limiting the use of one type of antibiotic, cephalosporins.

This class of antibiotics is not given to animals directly in their feed but instead issued, usually, prior to slaughter.  The FDA is concerned that this type of antibiotic is so important for use in humans (especially in life-threatening cases such as meningitis) that overuse in animals can potentially cause bacterial resistance, thereby limiting its usefulness in humans.

Since cephalosporins are a “last resort” type of drug it's important that their effectiveness not be compromised by over-usage in the animal industry. However, the FDA does not completely ban the use of this class of antibiotics, they merely limit it instead.

This is unfortunate since more than 70% of the antibiotic use in this country is used by the agriculture industry for food animals.  Not because the animals are already sick, but to keep them from getting sick due to how they are raised; in unhealthy, high intensity settings. Unfortunately, this means that when you consume conventionally raised animal products, meat, dairy, and eggs, you are getting a dose of antibiotics.  Just a dose, not a full course.

I was unable to find numbers indicating how much the cephalosporin limit reduces the total antibiotic usage in the animal production industry.  Given the excessive antibiotic use in animal husbandry, I have to believe it provides only a modest reduction.  It still means that the vast majority of antibiotics used in this country are used to allow producers to raise animals in inhumane, unhealthy, confined, and condensed operations. Where is our compassion as living, sentient beings for those beings whose purpose is to be raised for food?

I also question the logic behind an agency that is presumably supposed to monitor and protect the food supply which instead kowtows to major corporations and their bottom line.  

I find myself skeptical that this “limited use” will actually be limited.  I am now uneasily awaiting headlines proclaiming a new class of bacterial infection that has successfully overcome cephalosporins and is wreaking havoc in hospitals and medical settings across the country.  

The best way to protect yourself and your family from antibiotic exposure in your meat is to purchase organic (since it's not allowed in organic production) and to source the best quality, most humane meat option you can find.

Sources

 

Gut check: Just say no to antibacterial burgers. Published online September 16, 2009. Accessed September 12, 2022. http://www.washingtonpost.com/wp-dyn/content/article/2009/09/15/AR2009091500736.htm

“Herd Health: Agriculture’S Role In The Global AMR Crisis”. Pharmaceutical Technology, 2019, https://www.pharmaceutical-technology.com/analysis/animal-antibiotics/.

Laskawy T. Scrooged: FDA gives up on antibiotic restrictions in livestock. Grist. Published December 29, 2011. https://grist.org/factory-farms/2011-12-28-scrooged-fda-gives-up-on-antibiotic-restrictions-in-livestock/

Jayaweera, Jayaweera Arachchige Asela Sampath, and Wikum Widuranga Kumbukgolla. “Antibiotic Resistance Patterns Of Methicillin-Resistant Staphylococcus Aureus (MRSA) Isolated From Livestock And Associated Farmers In Anuradhapura, Sri Lanka”. Germs, vol 7, no. 3, 2017, pp. 132-139. Asociatia Pentru Cresterea Vizibilitatii Cercetarii Stiintifice (ACVCS), doi:10.18683/germs.2017.1118.