Category Archives: ingredients

What Is Maltodextrin?

by additives, ingredients,
Our modern processed foods can contain many ingredients that you may not know much about such as maltodextrin.

Uses for maltodextrinyogurt maltodextrin

It is a highly processed, plant-based substance that is usually made from corn but also can be made from rice, potato, wheat, or tapioca. To produce maltodextrin these starches are cooked at very high temperatures and then enzymes or acids are mixed in until they are broken down into a neutral-tasting powder.
 
It can be used to improve consistency, add bulk, texture, and extend shelf life but is mainly used as a thickener. This white powder is relatively tasteless (it may sometimes add a slightly sweet taste to food) and dissolves well in water.
 
Because it is so easily absorbed and does not impact flavor it is frequently used in a wide range of foods such as:
 
  • artificial sweeteners
  • baked goods
  • pasta
  • yogurt
  • beer
  • nutrition bars
  • cereals
  • low-fat and reduced-calorie items
  • meat substitutes
  • frozen meats
  • soups
  • condiments
  • sauces
  • spice mixes
  • salad dressings
  • chips
  • pie fillings
  • snack foods
  • energy/sport drinks
  • weight-training supplements.
 
It can also be found in lotions, hair care products, and livestock feed. As well as being used in insecticides and in pharmaceuticals.
 
As you can see it can be in a lot of items. Even though maltodextrin has virtually no nutrients it can adversely affect your health. Let’s look at some concerns with this additive.
 

Health impact of maltodextrin

spike blood sugar maltodextrin
Maltodextrin contains 4 calories per gram which is the same as sugar. Because this additive is so highly processed, it is very easy to digest and be absorbed by the body.
 
Maltodextrin has a high glycemic index of anywhere between 95 to 136 compared to 65 for table sugar. Therefore, it can spike blood sugar, which is not good for anyone but especially challenging for diabetics.
 
Gut health is another area of concern. Studies have shown that food additives can exert a negative effect on the gut related to the development and progression of colitis, colorectal cancer, and metabolic syndrome.
 
For maltodextrin, there is accumulating evidence suggesting it can impair gut homeostasis and promote intestinal pathologies. By affecting the intestinal microbiota, maltodextrin may even promote the growth of pathogens such as E. coli.
 
Maltodextrin may also cause other health issues including rashes or skin irritation, cramping, asthma, or difficulty breathing. A large portion of maltodextrin is made from corn so if you have a food allergy to corn that is, of course, a problem.
 
And lastly, most maltodextrin is not labeled as organic. This means that if it is made from corn there is a high potential for it to be genetically modified (GMO) which in turn means the presence of glyphosate. Keep in mind that most corn grown in the United States is the GMO “Roundup Ready” variety.
 

In conclusion

read food label maltodextrin
It is important to read labels - look for the word maltodextrin.  Not that this ingredient can also be labeled as corn syrup solids, modified corn starch, modified rice starch, modified tapioca starch, and modified wheat starch.
[expand title="Sources"]
 

Laudisi F, Stolfi C, Monteleone G. Impact of Food Additives on Gut Homeostasis. Nutrients. 2019 Oct 1;11(10):2334. doi:10.3390/nu11102334. PMID: 31581570;PMCID: PMC6835893.

Nickerson KP, McDonald C (2012) Crohn's Disease-Associated Adherent-Invasive Escherichia
coli Adhesion Is Enhanced by Exposure to the Ubiquitous Dietary

Polysaccharide Maltodextrin. PLOS ONE7(12):e52132.https://doi.org/10.1371/journal.pone.0052132

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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.
Print Recipe Pin Recipe

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.

[expand title="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. 

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Carrageenan Causing Serious Health Problems

by additives, ingredients, labeling,

Is it the carrageenan from seaweed?

 

Have you ever had gut health issues after you've eaten something?  You know what I'm talking about, you eat a meal, and then after you eat, suddenly your belly starts to blow up or your gut starts to roil and it doesn't feel good. Maybe you start getting constipation or diarrhea.  A lot of people may think that it's due specifically to foods that they're eating. However, it's not just what you eat, it's what's in what you eat. Carrageenan is found in a lot of foods.

As a matter of fact, it appears in virtually every aisle of the grocery store. You can find it in lunchmeat, dairy products, beverages, ice cream, supplements, and more. When you're looking for it on the label, you will often most usually see it listed as carageenan. But sometimes it's listed as sea vegetable extract.  You need to aware of that when you’re reading the labels. 

 

Problems with carrageenan

 

As a food additive it can affect your gut because it pulls a lot of water into the intestines. This means if you're dehydrated, or if you're not drinking extra water to make up for that, you can potentially have gut health issues. It's tied to gastrointestinal inflammation and has even been shown to have a link to colon cancer. 

There are a number of studies out there showing the challenges of consuming carrageenan. One stated that all of the different isomers all the different structures of carageenan were found to induce colitis. And then carageenan-induced colitis was also found to be correlated to changes in the composition of our microbiome, the bacteria that live in our gut.  The challenge is that we need a healthy gut in order for us to be healthy. So if we're eating things that are changing our microbiome, that is going to have a downstream impact a long term effect on our health. We definitely don't want to do that. This particular study found that the results corroborated previous studies that showed that there are harmful gastrointestinal effects from consuming carageenan. 

The FDA continues to list carrageenan [kar-uh-gee-nuh n] as a Generally Recognized As Safe (GRAS) food additive despite decades of scientific studies proving that it causes gut inflammation, intestinal lesions, ulcerations and even malignant tumors. Many individuals who experience belly bloating, irritable bowel syndrome and inflammatory bowel disease notice a dramatic improvement in their symptoms after removing carrageenan from their diet. Continued consumption of carrageenan can cause chronic inflammation which is the root-cause of all chronic diseases, such as heart disease, stroke, diabetes, rheumatoid arthritis, Alzheimer’s, Parkinson’s, and even cancer.

A study done in 2012 by the University of Illinois at Chicago proved that the consumption of carrageenan contributes to diabetes as it impairs glucose tolerance and increases insulin resistance.

What is carrageenan?

 

The food industry extracts carrageenan from red seaweed using an ionic salt of alkali metals that washes out everything that will dissolve in water leaving behind the carrageenan and other insoluble matter like cellulose. This form is called “food-grade” or “undegraded” carrageenan. When processed with acid, carrageenan is degraded to a low molecular weight. This “degraded” carrageenan is not allowed to be used as a food additive due to its known harmful effects, but because it works so well at causing inflammation, scientists for drug companies often use it to induce inflammation in lab animals to test their anti-inflammatory drugs. The problem here is that when “undegraded” carrageenan hits our stomach acid, scientists are concerned that it may become degraded, exposing us to the toxic form of carrageenan.

Why is carrageenan in our food?

The food industry uses carrageenan as a thickener in non-fat and low-fat foods, as a stabilizer in beverages that naturally separate, as a binder in low-sodium and low-fat deli meat and to improve tenderness and maintain juiciness in pre-cooked poultry. It’s found in many processed foods, even in organic food! Below are examples of products and a few brand names commonly containing carrageenan. For a more extensive list of brand names with and without carrageenan, see The Cornucopia Institute’s Shopping Guide to Avoiding Foods with Carrageenan.

Products Commonly Containing Carrageenan
Dairy Products
Non-Dairy Products
Processed Foods
Infant Formulas
  • Chocolate milk
  • Cottage cheese
  • Cream
  • Eggnog
  • Ice cream
  • Frozen desserts
  • Shelf-stable milk box
  • Sour cream
  • Yogurt
  • Almond milk
  • Coconut milk
  • Soy milk
  • Rice milk
  • Soy cheese
  • Coconut water
  • Coffee creamer
  • Coconut yogurt
  • Pizza
  • Frozen turkey
  • Can soups
  • Deli meat
  • Dips
  • Juices
  • Nutritional drinks
  • Cereal bars
  • Puddings
  • Frozen foods
  • Nutrition bars
  • Currently all ready-to-drink (liquid) infant formula, except Gerber Good Start, contains carrageenan.
  • Avoid carrageenan in infant formula by buying organic powdered formula.

 

A Few Brand Names Containing Carrageenan
Meat & Fish Products
Ice-Cream & Frozen Desserts
Non-Dairy Products
  • Aidells - sausage and lunchmeat
  • Aldi - Fit & Active turkey breast and ham, Lunch Mate smoked ham
  • Butterball - chicken breast strips
  • Columbus Naturals - oven roasted turkey
  • Hormel - Natural Choice deli meats
  • Kroger - raw chicken
  • Oscar Meyer - Deli-Fresh
  • Vita - herring in real sour cream
  • Ben and Jerry’s
  • Blue Bell Creameries*
  • Blue Bunny
  • Breyer’s
  • Chapman’s
  • Ciao Bella Gelato
  • Coldstone Creamery
  • Dairy Queen
  • Double Rainbow Sorbet
  • Edy’s
  • Friendly’s
  • Hood
  • Kemp’s
  • LaLoo’s goat milk ice cream
  • Lopez Island Creamery
  • Perry’s
  • Publix
  • Purple Door Ice Cream
  • Sassy Cow Creamery
  • Schwan’s
  • Snickers Ice Cream Bars
  • Tillamook
  • Turkey Hill - premium flavors only
  • Almond Breeze
  • Almond Dream
  • Coconut Dream - coconut beverages
  • Earth’s Own Almond Fresh - almond milk
  • Engine 2 Plant-Strong - almond milk
  • Pacific Foods
  • Rice Dream
  • Silk
  • So Delicious
  • Soy Dream
  • Starbucks (soy milk, coconut milk and cream almost always contain carrageenan, varies by store)

* Blue Bell Creameries was shut down for significant Listeria poisoning and reopened in August 2015.

A majority of the above information came from the Carrageenan 2013 Report published by The Cornucopia Institute.

What can you do to avoid carrageenan?

Make your own ice cream and nut milk!

Homemade Vanilla Ice Cream

Recipe from Nourishing Traditions by Sally Fallon
Print Recipe Pin Recipe
Servings 1 quart

Ingredients
  

  • 3 egg yolks (organic and pasture raised)
  • 1/2 cup maple syrup (organic)
  • 1 tablespoon vanilla extract (organic)
  • 1 tablespoon arrowroot powder (organic)
  • 3 cups heavy cream (organic and raw, not pasteurized)

Instructions
 

  • Beat egg yolks and blend in remaining ingredients.
    Pour into an ice cream maker and process according to instructions.
    For ease of serving, transfer ice cream to a shallow container, cover and store in the freezer.

Homemade Almond Milk

Print Recipe Pin Recipe
Servings 45 cups

Ingredients
  

  • 1 cup almonds (raw and organic, unpasteurized if possible - must come from outside the U.S. or from a local farmer who doesn’t sterilize them as all almonds produced in the U.S. are now required to be “sterilized”)
  • 3 - 4 cups water (filtered or spring - no tap water!)
  • For a sweeter taste, add one of these options:

    1 tsp honey (raw and organic)

    ½ tsp vanilla extract (organic) or 1 Madagascar vanilla bean (organic)

Instructions
 

  • Soak almonds for 8 - 12 hours in filtered water. Rinse and drain almonds thoroughly.
  • Blend almonds and 3 cups of water (and optional sweetener) in a blender on high for about 2 minutes until nuts are pulverized.
  • Add more water if a thinner consistency is desired. This step is optional, as the small particles remaining are just fine to consume… strain through a nut bag or cheesecloth to remove the small particles.

 

Don’t forget to listen in to my Mapping Carrageenan interview on The 15 Minute Matrix with Andrea Nakayama.

TBHQ Isn’t Good For You

by additives, allergies, artificial colors, ingredients, ,

In the world of food additives, the alphabet is used to abbreviate many of these man-made products. It is as if there is a whole new vocabulary developed just for them using the alphabet. So, today’s new “word” is TBHQ. This is a conglomeration of letters that frequently appears in the ingredient section of a food label.  Most consumers skip right over it because they don't understand it.  So, let me be the first person to assure you that nature does not produce food by alphabet soup.  It should be clearly understandable in words like kale, apple, celery, and eggs.

Does TBHQ look familiar?  If it doesn't that's okay, but now that I've brought it to your attention, I hope that when you read the label (and you are reading labels aren't you?) it will stand out.  And not in a good way.

What is TBHQ

TBHQ is the abbreviation for tertiary butylhydroquinone.  That's not exactly any clearer than the abbreviation. What exactly is TBHQ and why is it in the food?  It's a preservative; a fake antioxidant if you will.  TBHQ is used to stabilize oils and fats against oxidation and deterioration. Ultimately, this extends the shelf life and prevents rancidity of many products. 

It's found in a wide array of foods. In fact, according to the Environmental Working Group, it is in approximately 1,250 food products. These items can include:

  • processed fats and oils
  • frying and cooking oils used at restaurants (that would especially be those fast-food restaurants)
  • non-organic packaged foods
  • frozen non-organic fish products
  • soft drinks
  • crackers
  • cereals
  • microwave popcorn,
  • soy milk brands

And this is just a short list! 

TBHQ can also appear in pet food. A really good reason to read those labels as well.  After all, if you're not going to eat it why should your pet? 

As mentioned in The Omnivore's Dilemma by Michael Pollan:

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to “help preserve freshness.” According to A Consumer's Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse.” Ingesting five grams of TBHQ can kill.

While not exactly butane, TBHQ does share some molecular structure with other butyl molecules such as lighter fluid. As more research is done with TBHQ, more potential concerns arise. 

Health Concerns

Immune Health – TBHQ activates a protein called Nrf2 which controls antioxidant function. This can cause Nrf2 to negatively interact with proteins that control the immune response such as white blood cell function. This is also the protein that can be affected when it comes to cancer cells.

Potential Carcinogen – Animal studies suggest that TBHQ may cause some cancerous and precancerous effects in the body. Plus, it may increase resistance to chemotherapy drugs and help cancer cells live longer.

Neurological System – areas such as vision disturbances and convulsions can occur if larger amounts are consumed.

Food Allergies – TBHQ has the potential to induce or worsen food allergies with even low doses of the food additive. This occurs because TBHQ can increase the IgE response to food allergens and exacerbate signs of hypersensitivity. Interestingly, these studies were done with amounts within what the average person might consume, especially if eating a diet consisting of a lot of processed foods.

Children may be more susceptible as there are claims that TBHQ can cause anxiety and restlessness in children. The Feingold Diet (a dietary approach to managing ADHD) suggest that TBHQ be on the “do not consume” list exactly for this reason.

Other Concerns - Animal studies appear to indicate the possibility of large amounts causing stomach problems and oxidative DNA damage. 

 

It’s Easy To Be Overexposed to TBHQ

The challenge with artificial food preservatives is the cumulative effect. 

Let’s look at what a day of eating foods that contain TBHQ could look like:

  • Breakfast might include quick and easy pop tarts. 
  • For lunch you choose something like “Maruchan Instant Lunch” because it is easy to bring anywhere. 
  • Now you have had a busy day and want something quick for dinner and choose a frozen pizza. Thus far each meal has had TBHQ in it. 
  • Wait, don’t forget about that evening snack of microwave popcorn and soda! This is the cumulative effect of eating a diet with a lot of processed foods. 

Individually each item may not produce a challenge right away, but this type of diet (high in processed foods) can bring the total TBHQ amount consumed to problematic levels. It has been found that consuming 1 gram of TBHQ can cause you to experience symptoms ranging from nausea and vision disturbances to collapse.

And it’s not just found in food.  Other products that may contain TBHQ include cosmetics, hair dye, lipstick, eyeshadow, biodiesel, lacquers, resins, and varnishes. As you use these products, the exposure through applying it to your skin or breathing it in can also have an impact.

What To Do About TBHQ?

The good news is that TBHQ is water soluble – that means it is not highly likely to be stored in the body. 

As you begin to eat whole food and eliminate processed foods, you will reduce the potential dangers of TBHQ and invest in your health. Being well hydrated will also help your body to flush toxins.  Definitely a good thing at any time, but especially if you are shifting away from eating a diet high in processed foods.

My suggestion, as always, remains the same.  Eat whole food, understand what you are eating, and read the label.  

[expand title="Sources"] 

  • Wu S, Lu H, Bai Y. Nrf2 in cancers: A double-edged sword. Cancer Med. 2019;8(5):2252-2267. doi:10.1002/cam4.2101. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6536957/.
  • Cheryl Rockwell, Venugopal Gangur, James Pestka, Radhakrishna Para, Alexandra Turley, Joseph Zagorski, Jenna Bursley, Heather Dover. The Nrf2 activator, tBHQ, exacerbates immediate hypersensitivity response to food allergen (HYP7P.315). The Journal of Immunology. May 1, 2014, 192 (1 Supplement) 119.30. Retrieved from https://www.jimmunol.org/content/192/1_Supplement/119.30.short.
  • Negar Gharavi, Susan Haggarty and Ayman O. S. El-Kadi, “ Chemoprotective and Carcinogenic Effects of tert-Butylhydroquinone and Its Metabolites”, Current Drug Metabolism 2007; 8(1) . https://doi.org/10.2174/138920007779315035. Retrieved from https://www.eurekaselect.com/58473/article.
  • Stolze K, Nohl H. Free radical formation and erythrocyte membrane alterations during MetHb formation induced by the BHA metabolite, tert-butylhydroquinone. Free Radic Res. 1999 Apr;30(4):295-303. doi: 10.1080/10715769900300321. PMID: 10230808. Retrieved from https://pubmed.ncbi.nlm.nih.gov/10230808/.
  • Wang XJ, Sun Z, Villeneuve NF, et al. Nrf2 enhances resistance of cancer cells to chemotherapeutic drugs, the dark side of Nrf2. Carcinogenesis. 2008;29(6):1235-1243. doi:10.1093/carcin/bgn095. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3312612/.

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baby food

Toxic Metals In Baby Food: Should Parents Be Worried?

by additives, artificial colors, ingredients, , ,

The recent headlines in the news about toxic metals in baby food, sometimes in high amounts, should demand answers. According to the World Health Organization, they consider the first 1,000 days to be critically important to long-term health and wellness because it’s in these critical years that optimal brain and immune system development are established.

A congressional investigation by a US House Subcommittee requested internal data from seven baby food companies when a nonprofit called Healthy Babies Bright Futures published results of their ingredient testing. Four of the companies shared documents, while the remaining three didn’t cooperate.

According to their results, they found metals such as arsenic, lead, cadmium, and mercury – all metals that the US Food and Drug Administration (FDA) and World Health Organization consider top chemicals of concern and list as harmful to human health. The research suggests these metals may be a result of decades of pesticide and herbicide use.

As I learn more, it’s also possible toxic metals are more common in baby foods because of the vitamins and minerals added to those foods during processing. And all of these heavy metals have been linked to cancer, chronic disease, and neurotoxic effects. Because babies’ brains are still developing, there is a lot of concern about how metals could damage that development. While researchers say the number of toxins in baby food is small, the impact of toxins in food may build over time and may impact brain development.

What’s next for finding a healthier solution? 

Legislation may be needed, such as mandatory testing by the FDA of any baby food product before it reaches the retail shelves. Brands should consider finding substitutes for the current toxins found in baby food sold in the US.  

For instance, infant rice cereals contained levels of inorganic arsenic higher than the standard 100 parts per billion set by the Food and Drug Administration. A safer alternative to rice cereal may be oatmeal for young children. Among the high-risk foods for infants, were rice-based snacks and meals (puffs snacks, teething biscuits, and infant rice cereal), carrots, sweet potatoes, and fruit juices.

As an alternative, parents can consider preparing baby food using steamed and pureed organic fruits and vegetables. Secondly, understand the product’s manufacturing process. How are the products made? Are they made with stainless steel equipment to avoid heavy metal contamination? 

Other changes parents can make to reduce heavy metals in a baby’s diet include giving them water instead of fruit juice and feeding them a variety of fruits and vegetables instead of root vegetables like carrots and sweet potatoes that tend to absorb more heavy metals from the soil than other kinds of produce.

Kids are what they eat!

Calcium, fiber, protein, iron, beta carotene, and vitamins C & D are key nutrients of each stage of their development. By giving your child a healthy balanced diet, you ensure they are getting all the essential vitamins, minerals, and other nutrients children need for healthy growth and development. To get a balanced diet you need to ensure your child is eating a wide variety of nutritious foods from all of the different food groups. 

As a general guide, children should get these foods on a regular basis: 
  1. Lots of colorful fruits and vegetables
  2. Healthy fats such as cold water fish and avocado
  3. Beans and lentils
  4. Nuts and seeds (as tolerated)
  5. Poultry and meat

Kids deserve a healthy start, so with a little smart research (and maybe some home cooking), you can find a way to get them the nutrients they need without the toxins.

 

[expand title="Sources"]

Dee-Ann Durbin, Associated Press (2021). Congressional Report Finds some amounts of toxic metals in baby food brands

 

Brenda Goodman, WebMD Health News (2019) – Study: 95% of Baby Foods Contain Heavy Metals

 

Bob Curley, Healthline Parenthood (2019) – Toxic Chemicals Can Be Found in Most Baby Food – What Parents Can Do

 

The Nutrition Source, Kid’s Healthy Eating Plate – Harvard - School of Public Health

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herbal support

Herbal Support To Boost Your Immune System

by drinks, herbs and spices, immune system, ingredients, , ,

 

Building an Herbal Medicine Cabinet

The winter tends to be a time when many of us get sick. Plus germs somehow seem to pass around more easily at this time of year when it’s cold and damp.  But if you’ve got a cough or you are not feeling well what do you reach for?  When you go to the drug store and you look at the shelves, the majority of their remedies they have artificial colors in them. They also have all kinds of preservatives and other chemicals in them that are not great for us. So if you're sick, why do you want to put things into your body that aren't going to help you get better?

These are a few of my favorite winter recipes to help support your system without artificial ingredients, alcohol, and preservatives. These are things you want to have in advance. If you've made them up ahead of time you won’t have to go rummaging around for a remedy when you need it.

 

Elderberry Syrup for Immune Support

One of my favorite things to do in the wintertime is to brew up a batch of elderberry syrup.

 It's easiest to buy the elderberries. Although you can forage for elderberries it’s easier to simply buy them dried. It’s really important to know that you shouldn’t ever eat fresh elderberries.  They can really upset your stomach and cause diarrhea and/or vomiting.

To make elderberry extract you’ll need a four-to-one ratio of berries to water.  I like to use a half a cup of dried elderberries and two cups of water. If you’d like you can add in some cinnamon stick, a little ginger, maybe even some cloves.  Bring it to a boil, then turn it down to a simmer and just let it simmer for an hour. That pulls all of that lovely, beneficial stuff out of the elderberries. Then you strain it and let it cool. 

You can add in a little bit of honey, so it tastes a little sweeter and you just store it in the refrigerator.

Generally, I recommend a tablespoon a day for preventative purposes during the winter. But when you get sick, if you need to, you can take a tablespoon three times a day. 

I typically make one batch which can last almost the whole winter, unless somebody gets really sick.

Elderberries are so good for us because they're very high in vitamins A and C they're a good source of bioflavonoids, and elderberry syrup is great for boosting the immune system. It's good if you have coughs or colds, it's antiviral. So it's just a really good thing to have in your herbal medicine cabinet.

Elderberry Syrup Recipe

This recipe was taught to me by a neighbor, Mrs. Ruth Patty who also taught me how to forage for elderberries. These days I buy the elderberries because cleaning them is somewhat finicky work.
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Ingredients
  

  • 1/2 cup dried organic elderberries (I buy mine from Mountain Rose Herbs )
  • 2 cups cold water
  • 1 cinnamon stick
  • 1/2 teaspoon fresh ginger, minced
  • 2 clovesraw local honey to taste

Instructions
 

  • Combine berries, cinnamon, ginger, cloves and water in a pot and bring to a boil
  • Reduce heat and let simmer for one hour
  • Remove from heat and let cool for 45 minutes
  • Strain berries and flavorings using cheesecloth or muslin, squeezing to remove as much liquid as possible
  • Cool to just above room temperature and add honey, stirring well to fully incorporate
  • Bottle in a sterilized glass jar, preferably amber glass

The Benefits of Fire Cider

Fire cider, sometimes called fire tonic, is a term given to a vinegar drink that is steeped with massive amounts of beneficial herbs and spices. It includes wonderful, immune-supportive herbs and spices.  I use the recipe from Mountain Rose Herbs.

One of the ingredients in fire cider is horseradish root which is best when you use it fresh.  Be aware it is really powerful stuff.  When you grate it your eyes tear up, your nose runs, and it opens up your sinuses. But the real thing is just so much better than using a paste or bottled horseradish. Especially when you’re making something like fire cider to boost your immune system.

If you don’t have access to horseradish it is possible to grow it in your garden. It grows well in zones 4-7 in the US.  However, I  recommend growing it in a pot; it is a vigorous plant that can become invasive and is notoriously difficult to get rid of if it has taken hold in your garden. 

Another component of fire cider is jalapeño peppers. While fire cider is supposed to have heat to it I confess when I make it I remove the seeds from the jalapeños because otherwise, it is very spicy.  

This is an immune support recipe you’ll want to make at least a month ahead of time because it needs to sit and brew.  

Just as with the elderberry syrup above, you’ll add some raw honey.  It's really an important part of these recipes. Raw honey is so beneficial for us, especially for seasonal health issues and for our upper respiratory system.  The best option is both raw and local. 

Take one tablespoon a day of the fire cider for preventative measures and one tablespoon three times a day if you’re sick.

Here’s a funny picture of me trying a sip of Hilbilby’s Fire Tonic that my dear friend and colleague Trudy Scott shared with me when I visited her in Australia. We took pictures of each other taking this stuff and whooo was it potent!

 

Garlic, Not Just to Ward Off Vampires

 

Another beneficial strategy for winter immunity is to keep fresh garlic in the house.  Used for centuries in health preparations, this aromatic member of the onion family is both potent and pungent. Studies have shown it to be highly supportive of the immune system.  It’s also been found to have antiallergenic and anti-inflammatory properties. 

When I feel the seasonal ick coming on one of my personal ways to get more garlic is to take it raw.  The best way to do this is to chop up a clove of garlic (just one) and let it sit for a couple of minutes.  When you let it sit this oxidizes and amplifies the allicin which is one of the beneficial compounds.  Then add it to a spoon (with a tiny drop of raw honey if needed) and swallow it down followed by a glass of water.  I’m not going to lie, it does not taste pleasant.  And you’ll need to make sure you have something in your stomach because raw garlic can make you feel rather nauseous.

However, personal observation indicates that when I do this my symptoms tend to clear up faster than those around me who don’t take the garlic shot.

 

Using Herbal Teas

I'm just a big fan of herbal teas.  I’ve listed a couple of my favorite herbal books below and I’m a student of herbal remedies, not a practitioner. Please note that just because they are plants does not mean that precautions are not necessary when taking herbs.  This is especially true if you are using more than you would add to food.  Allergies and sensitivities can and do happen.  Some herbs are specifically not recommended if you are pregnant or nursing.  If you have any concerns about using herbs I suggest that you work with a certified herbalist. 

If you have a medicinal herb garden you can harvest them fresh. However, you’ll still want to dry them for use as fresh herbs are full of all of their constituent oils and can be overwhelming. Fresh herbs tend to be more potent than dry by a factor of 3 or more to 1.  I believe it's better to use them in their dry form so you can have all the benefits of the herb without getting an unpleasant overpowering taste.

If you don’t want to grow herbs or don’t have space, you can always purchase them dried and cleaned.  My favorite source is Mountain Rose Herbs.  

If you’re going to blend your own herbal remedies a part is simply a measure.  If you’re making a tiny bit you can use a Tablespoon or a small scoop.  If you’re making larger batches, which is what I do to make sure I’ve got it on hand, use a larger scoop or even a dry measuring cup.  

Brewing Teas

When brewing your herbs for tea I recommend a heaping teaspoonful of dried herbs added to 8-12 ounces of hot water. Steep this for 3-4 minutes and then strain and drink.  If needed you can add a little raw honey. 

Below are a few of my favorite herbs to keep on hand for winter remedies:

  • Sage - High in vitamin K, it’s reported to be beneficial for sore throats and bleeding gums. 
  • Rose hips - A good source of vitamin C, lycopene, and beta carotene, rose hips are  a good antioxidant-rich addition to the diet
  • Lemon peel - A beneficial antimicrobial and antibacterial substance, lemon peel is another good source of vitamin C, rich in antioxidants, and also provides some calcium, magnesium, and potassium.
  • Peppermint - A highly beneficial herb, peppermint is not only antibacterial and anti-inflammatory, studies also show it has antiviral properties. Drinking peppermint tea, hot or cold, can be helpful for sinus relief, headaches, and oral health.  In addition to drinking the tea, inhaling the steam from a cup of hot peppermint tea can be another way to use it for winter health support.
  • Spearmint - Another antioxidant-rich member of the mint family, spearmint is a good tea to settle the stomach and help with nausea. Like peppermint, it is also highly antimicrobial.  It can also be enjoyed hot or cold. 

About Chamomile 

Everyone thinks of chamomile as being a calming tea. Many people like to have it just before they go to bed to relax themselves. But not everyone can or should do that.  Some people are allergic to chamomile. 

One of the ways to know is if you are allergic to ragweed or peppermint. Those three things are all botanically related to each other so drinking chamomile tea is not going to be very restful or relaxing for your body. The good news is, there are so many beneficial herbs out there. If you can't do chamomile, you could try other relaxing herbs like vervain or linden.

 

Upper Respiratory Tea Blend

2 parts nettle leaf

1 part comfrey 

1 part mullein

1 part peppermint

1 part chamomile (see note above for allergies)

1/2 part coltsfoot 

1/2 sweet cinnamon stick

 

Sore Throat Soothing Tea Blend

2 parts Slippery elm

2 parts Licorice root

1 part Wild Cherry bark

 

Chelated Silver

 

 

Another good item to stock in your medicine cabinet is chelated silver.  Silver can be highly beneficial for boosting the immune system and has been shown to be effective against both bacterial and viral infections.  Silver appears to be supportive for sore throats and relieving upper respiratory and sinus

Amino Acid Support

 

 

When it comes to immune support (in any season, not just winter) amino acid therapy can be highly beneficial.  My dear friend and colleague Trudy Scott is the Food Mood Expert and the author of The Antianxiety Food Solution.   Trudy has a great article on amino acid support using GABA and theanine.  

Amino acids have so many uses.  I personally have used them for stress reduction and sleep support.  With Trudy’s help I was even able to use them to help me lower my fear response when it come to spiders.  But amino acids don’t only help you to feel better, they can be highly supportive for your immune system. They’re definitely a great addition to your medicine cabinet.

 

Resources

 

Books: 

Other Items:

 

[expand title="Sources"]

A Modern Herbal | Sages".  Botanical.Com, 2021, http://botanical.com/botanical/mgmh/s/sages-05.html#com.

Abuelgasim, Hibatullah et al. "Effectiveness Of Honey For Symptomatic Relief In Upper Respiratory Tract Infections: A Systematic Review And Meta-Analysis".  BMJ Evidence-Based Medicine, vol 26, no. 2, 2020, pp. 57-64.  BMJ, doi:10.1136/bmjebm-2020-111336.

Arreola, Rodrigo et al. "Immunomodulation And Anti-Inflammatory Effects Of Garlic Compounds".  Journal Of Immunology Research, vol 2015, 2015, pp. 1-13.  Hindawi Limited, doi:10.1155/2015/401630.

Ashfaq, F et al. "THERAPEUTIC ACTIVITIES OF GARLIC CONSTITUENT PHYTOCHEMICALS ".  Biological And Clinical Sciences Research Journal, vol 2021, no. 1, 2021, pp. e007-e007., http://bcsrj.com/ojs/index.php/bcsrj/article/view/53. 

Bardaweel, Sanaa K. et al. "Chemical Composition, Antioxidant, Antimicrobial And Antiproliferative Activities Of Essential Oil Of Mentha Spicata L. (Lamiaceae) From Algerian Saharan Atlas".  BMC Complementary And Alternative Medicine, vol 18, no. 1, 2018.  Springer Science And Business Media LLC, doi:10.1186/s12906-018-2274-x. Accessed 28 June 2021.

Buist, H.E. et al. "Derivation Of Health Effect Factors For Nanoparticles To Be Used In LCIA".  Nanoimpact, vol 7, 2017, pp. 41-53.  Elsevier BV, doi:10.1016/j.impact.2017.05.002.

Eccles, R. et al. "The Effects Of Menthol Isomers On Nasal Sensation Of Airflow".  Clinical Otolaryngology, vol 13, no. 1, 1988, pp. 25-29.  Wiley, doi:10.1111/j.1365-2273.1988.tb00277.x.

Galdiero, Stefania et al. "Silver Nanoparticles As Potential Antiviral Agents".  Molecules, vol 16, no. 10, 2011, pp. 8894-8918.  MDPI AG, doi:10.3390/molecules16108894.

Goos, Karl-Heinz et al. "Wirksamkeit Und Verträglichkeit Eines Pflanzlichen Arzneimittels Mit Kapuzinerkressenkraut Und Meerrettich Bei Akuter Sinusitis, Akuter Bronchitis Und Akuter Blasenentzündung Im Vergleich Zu Anderen Therapien Unter Den Bedingungen Der Täglichen Praxis".  Arzneimittelforschung, vol 56, no. 03, 2011, pp. 249-257.  Georg Thieme Verlag KG, doi:10.1055/s-0031-1296717. 

Guimarães, Rafaela et al. "Targeting Excessive Free Radicals With Peels And Juices Of Citrus Fruits: Grapefruit, Lemon, Lime And Orange".  Food And Chemical Toxicology, vol 48, no. 1, 2010, pp. 99-106.  Elsevier BV, doi:10.1016/j.fct.2009.09.022. 

Gupta. "Chamomile: A Herbal Medicine Of The Past With A Bright Future (Review)".  Molecular Medicine Reports, vol 3, no. 6, 2010.  Spandidos Publications, doi:10.3892/mmr.2010.377. 

Jeremiah, Sundararaj S. et al. "Potent Antiviral Effect Of Silver Nanoparticles On SARS-Cov-2".  Biochemical And Biophysical Research Communications, vol 533, no. 1, 2020, pp. 195-200.  Elsevier BV, doi:10.1016/j.bbrc.2020.09.018. Accessed 28 June 2021.

Kinoshita, Emiko et al. "Anti-Influenza Virus Effects Of Elderberry Juice And Its Fractions".  Bioscience, Biotechnology, And Biochemistry, vol 76, no. 9, 2012, pp. 1633-1638.  Oxford University Press (OUP), doi:10.1271/bbb.120112.

Koczka, Noémi et al. "Total Polyphenol Content And Antioxidant Capacity Of Rosehips Of Some Rosa Species".  Medicines, vol 5, no. 3, 2018, p. 84.  MDPI AG, doi:10.3390/medicines5030084.

Mármol, Inés et al. "Therapeutic Applications Of Rose Hips From Different Rosa Species".  International Journal Of Molecular Sciences, vol 18, no. 6, 2017, p. 1137.  MDPI AG, doi:10.3390/ijms18061137. 

Miyake, Yoshiaki, and Masanori Hiramitsu. “Isolation and extraction of antimicrobial substances against oral bacteria from lemon peel.”  Journal of food science and technology  vol. 48,5 (2011): 635-9. doi:10.1007/s13197-011-0330-3

PARK, HO-WON et al. "Antimicrobial Activity Of Isothiocyanates （Itcs） Extracted From Horseradish （Armoracia Rusticana） Root Against Oral Microorganisms".  Biocontrol Science, vol 18, no. 3, 2013, pp. 163-168.  The Society For Antibacterial And Antifungal Agents, Japan, doi:10.4265/bio.18.163. 

Review, Traditional. "Traditional And Modern Uses Of Natural Honey In Human Diseases: A Review – Vitamin Agent".  Vitaminagent.Com, 2021, http://vitaminagent.com/traditional-and-modern-uses-of-natural-honey-in-human-diseases-a-review/.

Sidor, Andrzej, and Anna Gramza-Michałowska. "Advanced Research On The Antioxidant And Health Benefit Of Elderberry (Sambucus Nigra) In Food – A Review".  Journal Of Functional Foods, vol 18, 2015, pp. 941-958.  Elsevier BV, doi:10.1016/j.jff.2014.07.012. 

Souza, Fábia Valéria M. et al. "(−)-Carvone: Antispasmodic Effect And Mode Of Action".  Fitoterapia, vol 85, 2013, pp. 20-24.  Elsevier BV, doi:10.1016/j.fitote.2012.10.012.

Thosar, Nilima et al. "Antimicrobial Efficacy Of Five Essential Oils Against Oral Pathogens: An In Vitro Study".  European Journal Of Dentistry, vol 07, no. S 01, 2013, pp. S071-S077.  Georg Thieme Verlag KG, doi:10.4103/1305-7456.119078. 

Y, Rakover et al. "[The Treatment Of Respiratory Ailments With Essential Oils Of Some Aromatic Medicinal Plants]".  Harefuah, vol 147, no. 10, 2008, p. ., https://pubmed.ncbi.nlm.nih.gov/19039907/

[/expand]

Antifreeze In Your Ice Cream?

by additives, ingredients, recipes, summer, USDA, , ,

Ah, those lazy, hazy, crazy days of summer.  Hot, humid, sweltering temperatures just beg for you to stop and enjoy a cold frozen confection.  Ice cream, just the thing to cool you off.  Or not.

Why is antifreeze in ice cream?

 

If you are looking for a cool summer treat you may want to consider making your own frozen confections.  It turns out that there is a little-known ingredient called propylene glycol hiding out in your ice cream. 

Considered a "non-toxic" antifreeze (as opposed to ethylene glycol which is highly toxic) many manufacturers use it in a wide variety of foods, especially ice cream. While it prevents your car from freezing it also keeps your ice cream smooth and prevents ice crystals from forming.  Homemade ice cream turns fairly hard once frozen completely but this doesn't seem to happen with a lot of commercial ice creams.  Now you know why.

Looking for it on the label provides an even bigger shock.  Propylene glycol is not listed.  Why?  It turns out there is a little-known USDA regulation that covers incidental food additive labeling.  This labeling allows the manufacturers to not include this ingredient on the label.  My research so far seems to indicate that propylene glycol is covered under this regulation.

Health risks of propylene glycol

 

Unfortunately, it does not take into effect the "ick" factor (after all who really wants to eat anti-freeze, even if it is the "non-toxic" variety?).  Nor does it take into effect the fact that there are people who are highly sensitive to the substance.  While I don't know how much propylene glycol is in ice cream I'm assuming it's not a huge amount.  However, if you eat a lot of ice cream, or frosting, or other foods that contain it you could be getting a significant exposure.

Apparently, people who suffer from vulvodynia and interstitial cystitis can be particularly sensitive.  It's known to cause skin problems when it appears in lotions, asthma or other allergies in children exposed through airborne sources, and large doses administered orally have been been shown to have a depressive effect on the central nervous system in animals.  The challenge with the large dose testing is that because it's not labeled we do not know how much we may potentially be exposed to through ingestion or through osmotic skin absorption.

Avoiding propylene glycol

 

What can you do to avoid it?  That's not so easy since it's not labeled.*  Still want those creamy, cool summer treats?  Consider making your own.  Here are a few recipes that really hit the spot when the temperatures are climbing outside.

Vanilla Ice Cream

Recipe from Nourishing Traditions by Sally Fallon
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Ingredients
  

  • 3 egg yolks
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon arrowroot
  • 3 cups heavy cream, (NT prefers raw, not ultra-pasteurized)

Instructions
 

  • Beat egg yolks and blend in remaining ingredients.
  • Pour into an ice cream maker and process according to instructions.
  • For ease of serving, transfer ice cream to a shallow container, cover and store in the freezer.

Notes

I've found that adding 1-2 cups of fresh fruit to this is delicious

Strawberry or Raspberry Water Ice

Recipe from Good Things by Jane Grigson
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Ingredients
  

  • 1 lb. strawberries or raspberries
  • 1 cup sugar
  • 1-2 cups water
  • juice of 1 lemon
  • juice of 1 orange
  • 5 tablespoons orange liqueur, or kirsch
  • 2 egg whites (optional)

Instructions
 

  • Put the fruit through a blender
  • Make a syrup of the sugar and 1/2 cup water
  • When it is cool add the puree and strain
  • Flavor to taste with lemon juice
  • Dilute with the extra water if required
  • Pour into a container, stirring the frozen sides of the mixture into the more liquid middle part every so often. With shallow trays this needs to be done every half hour; deep boxes can be left longer
  • In 2-3 hours, the time depends on the depth of the mixture, you will have a thick mush of iced granules, called a granita
  • In 3-4 hours you will have a firm but not impenetrable block of water ice ready to be turned into sorbet
  • Beat the egg whites in a large bowl until they're stiff
  • Add spoonfuls of ice gradually, if properly done the mixture blow up to a mass of white foam
  • Refreeze in a larger container until the sorbet has the consistency of firm snow
  • Add the liqueur gradually at the end during the last stirring; with the sorbet add when ice and beaten egg white are mixed together

2-Ingredient Ice Cream

A fabulous easy-to-prepare recipe made in a vitamix or other high power blender
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Ingredients
  

  • 1 can Native Forest organic coconut milk
  • 1 pound frozen fruit
  • 1/2 tsp. vanilla (optional)

Instructions
 

  • Add all ingredients in order into the blender
  • Blend until completely mixed (using tamper if necessary) -- approximately 1 minute

Side note: as an outcome of my research I did manage to find an online source for propylene glycol free flavoring.

*Some manufacturers, in an effort to meet consumers desire for more transparency are including propylene glycol on their label. This is, in my opinion, a good thing as it makes it easier to see that they're using it. However just because some manufacturers are disclosing it doesn't mean that many others use it but fail to disclose. In this case it's still best to make your own ice cream.

How To Control Common Tomato Pests

by garden, health, ingredients, recipes, vegetables, vegetarian, , ,

There is surely nothing better than a fresh, sun-ripened tomato. The aroma and the flavor are indescribably and mouthwateringly delicious. That’s probably why so many people give in to the lure of tomato plants on display at the hardware or grocery store in early spring. The promise of eating your own home-grown tomatoes is a temptation that's hard to resist.

If you do give in and proudly cart home your tomato plants chances are you’ll soon discover you’re not the only one who loves tomatoes. There are a number of common pests that are only too happy to feast on your delicious tomatoes and ruin them in the process.

Top Tomato Plant Pests

 

Unfortunately, garden pests are inevitable. The good news is if you know what you are doing you can get rid of them before they’ve done a number on your tomatoes. Although there are dozens of pests which can be harmful to your tomatoes, these are a few of the most common ones you’ll find in the garden.

Aphids - These are small insects which can be green or black and may or may not have wings. Typically they like to cluster on the bottom of the tomato leaves. They damage the plant by sucking moisture, and nutrients, which causes curled and yellowed leaves. The damage may also stunt the plants.

Cutworms -These are actually a species of moth caterpillars and they live in the soil. They pose a threat especially for young tomato plants as they like to chew the stems.  If you see your tomato plants there one day and “cut” off lying on the ground the next, chances are you have cutworms.  They have been known to decimate an entire crop of newly planted tomatoes overnight.

 They aren’t just a problem for the immature seedlings. Cutworms can also damage older tomato plants by chewing on the stems and leaves creating holes in them. 

Colorado Potato Beetles - Although it’s called a potato beetle, this pest also affects tomatoes, peppers, and eggplants.  Both the larvae and the adults eat the leaves of the tomato plant leaving only the stalks and veins.

Hornworms - Another caterpillar, this one is the immature form of a five-spotted hawkmoth.  They are known for having a voracious appetite and can plow through tomatoes, both the plants and the fruit. Due to their tomato leaf coloration and habit of hanging out on the underside of the leaf these can be hard to spot. If you notice dark droppings on the leaves you can turn them over to see if there is a hornworm on the bottom of the leaves.

Stink Bugs - The immature nymphs and the adult stink bugs suck the sap from the plant and can harm the fruit.  As the name indicates, they have a rather unpleasant odor, especially if squashed or threatened. One way to tell if you have stink bugs on your tomato plants is if you see yellow-white spots underneath the skin of the ripe fruit.

Luckily there are ways to deal with these pests without the use of harmful ingredients. As much as possible you want to use organic method. This is because many of the chemicals used in commercial insecticides and pesticides are known to be toxic to humans. In some cases studies indicate a link between the use of pesticides and neurodegenerative diseases like Parkinson’s. 

Your Organic Garden Pest Solution

As soon as you notice any of these common garden pests on your tomato plants you need to address the issue.  Spraying the plant with water can dislodge the pests.  This can be repeated for several days in a row in order to remove as many as possible.  You’ll also want to incorporate one or more of the following organic, non-toxic, solutions: 

Beneficial insects – add beneficial insects (ladybugs, praying mantis, and lacewings) to the garden and let them forage on the bug population.  These beneficial insects can usually be ordered online. 

Collars - make a rectangular strip of cardboard and place one around each tomato stem. This can protect the plant from cutworms as they typically will not climb over the collar.

Companion planting - adding plants like basil, dill, or marigolds to your garden may help ward against the pests.

Hand-picking – not a very pleasant task, this is, nonetheless necessary.  Put on a pair of gardening gloves, prepare a container with warm, soapy water, and pick them off, dropping them into the water. 

Organic insecticidal soap – follow the directions to mix up a 2 to 3% solution. This can then be applied directly to the plants/pests to remove them.  

Neem oil – an organic, plant-based oil, neem can be very effective against many garden pests, especially aphids, stink bugs and tomato fruit worms.

Weeding – garden debris and weeds around your plants potentially creates a habitat/hiding place for many pests. Keeping the area around your plants clear can cut down on this. 

What To Do With Tomatoes

Of course, if you’re going to grow tomatoes you are certainly going to want to eat them.  I confess my favorite is a deliciously ripe tomato sliced, sprinkled with sea salt, and a smear of homemade mayonnaise. 

If you’re fortunate enough to have overly abundant tomato plants there are a few other tasty things to do with tomatoes including:

Green tomato chutney 

A perfect condiment for roast meats, hotdogs, and Indian food.

Oven-roasted tomatoes 

This is a good way to preserve tomatoes so you can enjoy them later in the year when they are no longer in season

Roasted vegetable soup with tomato and fennel

Although the recipe calls for Roma tomatoes really any tomato will do. This is a wonderful soup when tomatoes and fennel are in season. If you have enough you can make and freeze it to enjoy in the middle of winter.

[expand title="Sources"]

"Toxicity Of Pesticides". Penn State Extension, 2021, https://extension.psu.edu/toxicity-of-pesticides.

Costa, Lucio, G. "Neurotoxicity Of Pesticides: A Brief Review". Frontiers In Bioscience, vol 13, no. 13, 2008, p. 1240. Frontiers In Bioscience, doi:10.2741/2758.

PMC, Europe. "Europe PMC". Europepmc.Org, 2021, https://europepmc.org/article/PMC/5285268.

Rauh, V. A. et al. "Impact Of Prenatal Chlorpyrifos Exposure On Neurodevelopment In The First 3 Years Of Life Among Inner-City Children". PEDIATRICS, vol 118, no. 6, 2006, pp. e1845-e1859. American Academy Of Pediatrics (AAP), doi:10.1542/peds.2006-0338.

[/expand]

Healthy Tips: Using Up Holiday Leftovers

by additives, health, holidays, ingredients, recipes, ,

Holiday gatherings often mean a bounteous array of food. Starting with turkey or brisket, or ham or whatever your main course is. This is usually accompanied by potatoes, stuffing, vegetables, family favorite recipes, and an almost endless parade of desserts. All of which often means lots of leftovers. How to deal with these leftovers can be a bit challenging at times.

I've put together some thoughts on things to remember for the holiday so we can all have a happy, healthy, safe, and delicious day. 

In order to make sure you have the healthiest leftovers possible be sure to start with the healthiest ingredients. You'll find the recipes in my Holiday Leftover Plan Ebook

  • Making your own cream of whatever soup base (see recipe below) is an excellent substitute for that chemical-laden standby cream of mushroom
  • If your family are biscuit fans make your own instead of the whack-and-bake variety
  • Don't buy the stuff in the can, it only takes a few minutes to make your own delicious cranberry sauce
  • If you eat gluten avoid the chlorine bleaching and bromates found in many commercial flours by choosing un-brominated and unbleached flours instead
  • Skip the crispy onions which come loaded with GMO ingredients and negative additives. Make delicious caramelized onions as a topping instead
  • Canned gravy usually has MSG, trans fats, sulfites, and caramel color, you can easily make your own
  • Pie fillings often come loaded with GMO ingredients, MSG, plus artificial flavorings and preservatives, making your own is fairly easy.
  • Don't throw out those bones, use them to make this delicious broth
  • Leftover wine can be frozen into ice cubes and used later. A standard ice cube tray is 1 ounce which is the equivalent of 2 tablespoons
  • Instead of storing each leftover item in its own container make them into Meal Jars using wide mouth pint jars for a quick and easy lunch or dinner

One of the recipes from my ebook: 

However you celebrate, whatever is on your table, whoever you gather with, I wish you a holiday full of joy and gratitude, health, and happiness!

Canning 101: A Guide To Preserving

by food storage, ingredients, jelly/jam, pickles, Uncategorized

The basics of canning and where to get canning supplies

From toilet paper to flour, to Dr. Pepper, the COVID-19 pandemic has set off a series of unfortunate events that resulted in product shortages worldwide. 

The latest coronavirus shortage? Canning supplies.

According to an article in the Washington Post, the popularity of this “pandemic-fueled pastime” is leading to a shortage of jars, lids, and other canning supplies. 

If you’re interested in the art of canning, here’s how to get started and where to get your materials. 

Getting Started: The Three Canning Methods

There are three canning methods: water bath, pressure canning, and dry canning. Knowing the difference between the three processes will help you can the food you want to preserve correctly.

Water bath

Water bath is a low-temperature canning process ideal for high-acid food and recipes. It works by having the jar submerged into a stock pot filled with boiling water and “bathed” for a period of time. 

The rationale behind water bathing addresses several factors--the temperature achieved  (100 C or 212 F) can kill off yeasts, molds, and bacteria that cause spoilage; the seal prevents air or any bacteria from re-entering the jar; and will drive the acid into the food to permeate thoroughly and prevent the growth of the bacteria.

Although tomatoes, for instance, are considered an acid food, some are known to have pH above the required level. Remember that the lower the pH, the higher the acid. It can be lowered and safely processed in a boiling-water canner to incorporate the correct acid measure. 

Here are other food and recipes ideal for this process: 

  • Jams, jellies
  • Pickles, relishes
  • Tomatoes, salsa
  • Chutneys, sauces,
  • Vinegar, condiments

Pressure canning

Pressure canning is a high-temperature canning process ideal for preserving low-acid food. Using a pressure canner (no it’s not the same thing as a pressure cooker) kills food-borne bacteria because it reaches 240 degrees F and forms a vacuum seal to prevent spoilage.

The basic rule is all low acid food must be processed in a pressure canner, not in a boiling water bath, to kill botulism bacteria that can be eliminated by temperature hotter than the boiling water. 

This technique is required to preserve foods and recipes like:

  • Vegetables
  • Soup
  • Meat, poultry, seafood
  • Low acid salsa - like peach or pineapple
  • Chili

Dry Canning

Dry canning is also a preservation method. Done by placing the jars in a heated oven, usually at 200 degree F. You’ll know the jars are sealed when they “pop”, like in traditional canning. 

As the name implies, it is only for food with a moisture content of under 10 percent, as greater than the recommended moisture may cause bacteria to thrive. 

The heat from the sealed jar kills any insects that might be present and secures the jars just like water bath and pressure canning do. 

This method works well with the following dry goods:

  • Dry beans
  • Grains
  • Pasta
  • Rolled oats
  • Dehydrated products 

What you’ll need

While canning is a good way to preserve an overabundance, it does require an investment in supplies.Here are some of the materials I personally recommend:

This is a 5-piece canning tool set of great value. What I love about this is it comes with magnetic lid lifter and bubble remover that I find very useful.

Most canning kits come with a plastic funnel. Pouring hot liquids into plastic is not a good idea. Although glass funnels are available they’re a little more fragile than the metal ones.

You should use this if you’re going to make applesauce and grape jelly. This makes it super easy to make grape jelly without worrying about the skins. 

Just throw everything in there and then run it through the strainer. A cone strainer is perfect for baby food, sauces, and purees. It also does a bang-up job on mashed potatoes.

  • Wide-mouth jars

I have come to prefer wide mouth jars. They’re easier to fill, empty, clean, and just seem more versatile. It’s a personal preference. Buy some of each, and see what you like best.

You can NOT can in a pressure cooker! Only in a pressure canner. That includes your Instant Pot. Unless it’s one of the newer ones that actually has a pressure canning feature. 

And, PSA, old fashioned recipes that say you can water bath green beans if you do them long enough are not, according to online resources, correct. You run the risk of botulism and other toxins. Please be safe, and use the right tools for the job.

Where to get your supplies

There’s a bit of controversy in the home canning realm about reusing commercial jar lids. The official USDA position on that is that it is not safe, and you cannot guarantee a good seal. For the few pennies that it costs to buy lids, I believe it’s worth it to get a good seal by purchasing new lids.

Canning Recipes

In addition to my much-loved and tattered copy of the Ball Blue Book, these are my favorite cookbooks on preserving and canning:

Are you excited to start your “pandemic canning”? I would love to see it! Please use the hashtag #theingredientguru or tag me @theingredientguru on Instagram so I can follow your canning journey. You can also share this article with your family and friends to help them get started. Enjoy!

Want more preserving books? Check out these..

[expand title="Sources"]

Andress, Elizabeth. “History, Science and Current Practice in Home Food Preservation.” Webinar. 27 February 2013. At 1:20:30. Accessed September 2020.

National Center for Home Food Preservation http://www.uga.edu/nchfp/how/can_home.html

How to Can Anything http://www.pickyourown.org/allaboutcanning.htm

Canning & Freezing http://lancaster.unl.edu/food/foodpres.shtml

PickleThis.Com http://picklethis.com/

Canning Info Warehouse (pressure canning) - http://canninginfowarehouse.com/Pressure.html

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