low heat cooking

Sous-Vide 101: Low-Temperature Chicken
J. Kenji López-Alt

There is a misconception about food safety, and particularly as it applies to low-temperature water bath cooking (often inaccurately referred to as “sous-vide” cooking*). The thought process goes something like this:

*Sous-vide refers only to the vacuum-packing aspect, which, while it often goes hand in hand with low-temp water baths, it is not the defining characteristic of the cooking technique.

Point 1: Industry-standard food safety instructions refer to the range between 40°F and 140°F as the bacterial “danger zone,” and recommend not allowing any foods to sit within that range for any longer than four hours.

Point 2: Low-temperature cooking often takes place in temperature ranges within this “danger zone.” For example, cooking a steak for several hours at 130°F.

Conclusion: Low-temperature cooking is unsafe.

It seems reasonable to make such an assumption, but it ignores one important factor: industry standards for food safety are designed to be simple to understand at the expense of accuracy. The rules are set up such that anybody from a turn-and-burner at Applebee’s to the fry-dunker at McDonald’s can grasp them, ensuring safety across the board.

But for single-celled organisms, bacteria are surprisingly complex, and despite what any ServSafe chart might have you believe, they refuse to be categorized into a step function. A number of factors, including saltiness, sweetness, moisture, and fat content can affect growth, not to mention the effects of temperature are much more subtle.

For instance, take a look at the graph below. The data was taken directly from the USDA’s guide to obtaining a 7.0 log10 relative reduction in salmonella in chicken. For those of you who don’t know what a 7.0 log10 relative reduction is, it’s the bacterial equivalent of sticking a stick of dynamite in an anthill. The vast majority of the baddies become harmless, dead, ex-baddies.

Essentially, the red line in this graph indicates how long a piece of chicken needs to be cooked at a specific temperature in order to be deemed safe for consumption. So, for example, we see that at 165°F, the chicken is safe pretty much instantaneously (hence the 165°F minimum internal temperature recommendation by the USDA—they are being very conservative and assuming you will bite into it the second it reaches that temp). Whereas at 140°F, the chicken needs to be held for 35 minutes to be safe.

Now with a conventional oven, this chart is totally useless. Since your cooking environment is much higher than your desired final temperature there is no way to hold your meat at a steady low temperature—it hits 140°F, then continues to go up and up and up. So the best you can do is take the center to 165°F to ensure that the entire piece of chicken is safe to consume, by which point it’s already expelled a great deal of its moisture.

Low-temperature cooking changes all of that. With a temperature-controlled water bath, you have the ability to not only cook chicken to lower temperatures, but more importantly, to hold it there until it’s completely safe to consume.

While the recipe that follows is easiest with a controlled water bath, feel free to use my cheap and easy cooler hack to do it ghetto-style.

Continue here for Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette »


Even though a cooler is designed to keep things cool, there’s no reason why it shouldn’t perform equally well at keeping hot things hot, right? The principles are the same—the interior of the cooler is separated from the outside environment with two layers of plastic with a vacuum in between them. Heat transfer is minimized, thus any volume of hot water inside the cooler should stay hot for a long, long time. That’s pretty exciting.

The other part of precision low-temperature cooking is vacuum sealing the food. This is necessary primarily because when placed in the water bath, any air bubbles left in the bag will insulate the food within, causing uneven cooking. That said, the strong vacuum provided by a commercial chamber vac or a food saver are completely unnecessary for most cooking applications. In fact, the only thing you need to do is ensure that your cooking bag has no bubbles in it.

Thanks to a tip I gleaned a couple of weeks ago from Dave Arnold of the French Culinary Institute, achieving this is a snap. It uses the simple property of displacement. All you have to do is place your food in a regular zipper-lock bag, seal the zipper most of the way, then slowly dip it into a large volume of water, keeping the zipper-lock end above the water line.

As you submerge it, air should be steadily squeezed out (sometimes a little coaxing is necessary), and the bag will conform to the shape of its contents. Once you get the the very top, seal the bag, and there you go: food sealed in a perfectly air-free environment.


Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it’s ready to eat when the family get in in the evening?

I’ve found a recipe instructing me to roast at 120C for 5 hours, uncovered. The recipe mentions ensuring it reaches 85C internally.

Does that sound reasonable? Any other tips to ensure I don’t risk a charred/undercooked bird?

A few days ago I printed out a recipe from peacefulnightdove “BEST Slow-Roasted Chicken”. It sounded wonderful but was to be roasted at 250 F (126 C) degrees for 5 hours. That sounded like a low temperature to me, so I emailed the County Nutritionist and Health Agent where I lived. Here is her reply: Good for you JoAnn to be suspicious! That is definitely outside the USDA guidelines, and yes bacteria may well be growing for quite a while in there. Poultry especially should not be done at less than 325 degrees. You could use the same spices and onions, increase the temp to 325 and decrease the time. Figure about 20 min per pound for the time. The safest way is to use a meat thermometer, final temp in the thigh should be 180 degrees. http://community.tasteofhome.com/forums/t/173823.aspx


Staying with old friends over the weekend, and on Sunday, my hostess – who is a great cook – asked would I mind if she did something simple for dinner, a roast chicken.

Since it’s possibly my fav dish, I agreed heartily, and she immediately got to work and switched on the oven. It was only mid-afternoon, and I asked what time she planned to have dinner at.

‘Oh the chicken will be done about 7.00, so we’ll eat shortly after that’. That meant a three-hour cooking time!

I asked her what temperature she was cooking the chicken at and she told me 300F, which I scarcely believed. ‘Well, I don’t like it all dried out, and I like it really falling off the bone, so I like to cook it slowly’.

Of course we debated the pros and cons of high versus low temperature. I was intrigued by the idea of a slow roasted chicken, how it would taste, and whether it really wouldn’t be dried out.

Here’s what she did:

4lb chicken
sprinkled liberally with sea salt, and herbes de provence
No trussing, and nothing in the cavity
Covered generously with thick-cut canadian bacon on the breast

Before putting it in the oven, she put a foil tent over the breast, which she removed about half an hour before taking the chicken out.

The result was one of the most delicious, moist, and tender roast chickens I have ever eaten. It made me think a lot about the 450F oven I use for mine (which is really closer to a true 430F).



Roast Sticky Chicken-Rotisserie Style

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.


Uncle Ben got it right a few decades ago when he put his rice in little plastic bags and said to boil them up just like that.

The results were, for many American home cooks, just dandy, with fluffy rice every time. No hassle of measuring or cleaning up a dirty pan.

Then along comes something called “sous vide” — literally translated as “under vacuum” — a few decades later. This means food is cooked in Cryovac plastic containers from which the air has been completely removed. Then the bag is placed in a water bath and cooked at a low temperature for a long time.

Simmering just below the surface of this technique, however, is the question of bacterial growth from cooking and reheating at lower temperatures than recommended by some state and federal authorities.

Still, there are chefs and experts who believe the system is safe and results in more sumptuous, tender and nutritious meals.

David Ritter, 50, of Westfield — a chef instructor at The Art Institute of New York City — wholeheartedly believes in the technique and its safety.


I tend to get caught up on certain cook book authors, and for the past month it has been all about Heston Blumenthal. Head chef at the Fat Duck in the U.K., his cookbook In Search of Perfection has been fostering idea after crazy idea. In a Serious Eats article, we wrote about cooking a pizza on the bottom of a cast iron skillet, to great success. The best part is that his mad-cap search for perfection is, except for a few mentions of blowtorches, essentially plausible at home. That’s when I came to the roast chicken section.

A raw chicken is about 80 per cent water. Cooking it is basically a battle to hang on to some of that moisture, so that you end up with a deliciously succulent bird. In this recipe, two techniques help achieve that aim: brining and low-temperature cooking.

Brining is something I’ve tried before and completely recommend. But how low is the low-temperature cooking? I’d just done that a few months ago at 250 degrees. But apparently that wasn’t even close to what Heston wanted. The bird is done at 140, so he said to set the temperature there and cook it for a long time. Here’s the idea: the bird is supposed to be done cooking when it reaches 140. So put it in environment at that temperature, and wait until it gets there.

It might sound all well and good, but that’s a good 60 degrees below where my oven can go. I thought I was going to have to forget it until I came across the one instrument that I’d never considered before. The crock-pot. Here was something specifically designed to cook foods for a long time at a low temperature. Would it work?

The “hot” setting was way too hot, and even “low” maintained a temperature far above what I needed. So then I had to turn to the “keep warm” setting–you know, the one your turn to after the food is done. And like some destined fate, when I tested the temperature of the setting it came out exactly to 140. It was time to start.

Problems started immediately thereafter. Heston likes to plunge his bird in boiling water for 30 seconds to help get a crisper skin, the same method that helps those ducks in Chinatown windows look so crackly. But I haven’t a pot near that big. My biggest one would quickly lose it’s boil if I stuck a three and half pound bird in. I also didn’t brine the bird. It’s a hassle, and I wanted to see what this method would be like with just the slow cooking.

The biggest problem, however, was how Heston wanted to cook the skin. After the bird had cooked for 5 hours, the skin looks pale and gross, and needs some really high heat to make it look appetizing, not to mention crackly and tasty, the whole point of roast chicken. He advised letting it sit for an hour, and then sauteing the whole thing in a very hot pan to crisp the skin. Unfortunately, sauteing a whole bird is about as easy as it sounds, and no where near comprehensive. Blotches of burned skin appear next to untouched flesh. I don’t doubt that it can be done, but it’s really hard and not worth it. The pan was so hot the oil splattered violently when the chicken went in. I had to use a pan top as a shield to protect my own skin. It could not have gone worse.

But the meat? Absolute perfection. It was without a doubt the best chicken flavor I’d ever achieved. It was juicy, full flavored, and weirdly rich. After 5 hours in the crock pot I expected there to be all these juices floating in the bottom, but there was maybe a tablespoon–they all stay in the bird. He says that you can’t even make a sauce out of the drippings because there won’t be enough. He thinks it’s better to have a chicken full of those juices. I happen to agree with him.

The China Study

Eight principles of food and health:

  1. Nutrition represents the combined activities of countless food substances. The whole is greater than the sum of its parts.
  2. Vitamin supplements are not a panacea for good health.
  3. There are virtually no nutrients in animal-based foods that are not better provided by plants.
  4. Genes do not determine disease on their own. Genes function only by being activated, or expressed, and nutrition plays a critical role in determining which genes, good and bad, are expressed.
  5. Nutrition can substantially control the adverse effects of noxious chemicals.
  6. The same nutrition that prevents disease in its early stages can also halt or reverse it in its later stages.
  7. Nutrition that is truly beneficial for one chronic disease will support health across the board.
  8. Good nutrition creates health in all areas of our existence. All parts are interconnected.

The China Study is a 2006 book by T. Colin Campbell, Ph.D., and his son, Thomas M. Campbell II, M.D. It examines the relationship between the consumption of animal products and illnesses such as cancers of the breast, prostate, and large intestine, diabetes, coronary heart disease, obesity, autoimmune disease, osteoporosis, degenerative brain disease, and macular degeneration.[1] The book had sold 500,000 copies as of January 2011, making it one of America’s best-selling books about nutrition.[2]

“The China Study” of the title is taken from the China-Cornell-Oxford Project, a 20-year study conducted by the Chinese Academy of Preventive Medicine, Cornell University, and the University of Oxford, described by The New York Times as “the Grand Prix of epidemiology.” T. Colin Campbell was one of the project’s directors. The study examined mortality rates, diets, and lifestyles of 6,500 people in 65 rural counties in China, and concluded that people with a high consumption of animal-based foods were more likely to suffer chronic disease, while those who ate a plant-based diet were the least likely.[2] The study was conducted in China because it has a genetically similar population that tends to live in the same way in the same place and eat the same foods for their entire lives.[3]

The authors conclude that people who eat a plant food/vegan diet—which avoids animal products such as beef, pork, poultry, fish, eggs, cheese, and milk—will minimize or reverse the development of chronic diseases. They also recommend adequate amounts of sunshine to maintain sufficient levels of vitamin D, and dietary supplements of vitamin B12 in case of complete avoidance of animal products and to minimize the usage of vegetable oils. They criticize low-carb diets, such as the Atkins diet, which include restrictions on the percentage of calories derived from complex carbohydrates.[4]

T. Colin Campbell

T. Colin Campbell is an American biochemist who specializes in the effects of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University, and the author of over 300 research papers.[1] He was one of the lead scientists in the 1980s of the China-Oxford Cornell study on diet and disease (known as the China Project), set up in 1983 by Cornell University, the University of Oxford, and the Chinese Academy of Preventive Medicine to explore the relationship between nutrition and cancer, heart and metabolic diseases. The study was described by The New York Times as “the Grand Prix of epidemiology.”[2]

I doubt that few would disagree with the observation that nutrition is one of the most confusing words or concepts in the English language. What we choose to eat also is one of the most emotionally intense topics of human discourse, ranking up there with sex, religion and politics. Yet, properly practiced nutrition, as a dietary lifestyle, can do more to create health and save health care costs than all the contemporary medical interventions put together.
I know well this story. Having started a research and teaching career in nutrition over 50 years ago, I have seen the passion, the frivolity and the arrogance over and over and over when people talk about their food choices. This topic is very, very personal. It’s sad because I do not see very much progress over these last four to five decades. Lots of shouting and not much constructive thought.
It is true that we have discovered a tremendous amount of information but this does not mean discovering what it all means. Indeed, our focus on details has created an enormous pile of contradictory observations–permitting too many people to construct ideas that please their palates and wallets more than educate their brains.
I don’t care to pass personal blame or pose conspiracies, for we are all participants in this great war of words of what nutrition really means. Nonetheless, somewhere there is an origin and it is fostered by our professions, my nutrition and medical research community and my clinical colleagues’ medical practice community. This is not surprising. The National Institutes of Health (NIH), which is the most influential research funding agency in the world, is comprised of 27 institutes, centers and programs and not one is named the Institute of Nutrition. Research funding is a mere pittance in a couple of the institutes and most of this is dedicated to the study of individual nutrients that I consider pharmacology, not nutrition.
Further, there is not a single medical school in the country that teaches nutrition as a basic medical science. At best, a few may have an elective course that treats the subject in a most superficial manner.
Public citizens, therefore, are left to fend for themselves against the hyped up claims of the food and drug industries.
If we are to understand the true value of nutrition, we must begin by considering the health value of whole foods, not the nutrient parts extracted from them. In that context it is whole, plant-based foods that express an effect that is far more then the sum of its parts. When done right, advanced heart disease can be cured, type 2 diabetes stopped and reversed, cancer can be prevented and, with some newer evidence, controlled after it appears. The range of diseases that can be prevented is more than impressive. The breadth and rapidity of the nutritional effect not only prevents disease but actually treats many of these diseases while restoring and maintaining health. The totality of these health effects are far more than almost anyone knows.
It is terribly frustrating when I know these effects, I know the savings in health care costs that can be had and I know the personal responses that virtually everyone experiences when they try this for a week or so. I also know that, historically, we have been slaves to a nutrition-less health information system that, in effect, is designed to keep us in mental chains, thus to maintain the status quo.
But there is light at the end of this tunnel. Former President Clinton recently discovered and used this information and, much to his credit, told his truly impressive results on “CNN” to Wolf Blitzer.
I am not sure he knows how far reaching is his contribution. It is time for the rest of the public to get to know this as well. This information is on the right side of history! Mark my word.
Home | T. Colin Campbell Foundation

phase-out of trans fats

Published on Nov 7, 2013

The Food and Drug Administration is requiring a gradual phase-out of trans fats in food. The artery-clogging additive is widely considered the worst kind of fat for the heart and can lead to heart attacks and death.

oregano oil

Oregano is an herb of many talents: savory Italian spice, potent antioxidant, bacteria-fighting antiseptic and antiviral. Concentrated oregano oil treats a multitude of conditions including the common flu, insect bites, candida, toothaches, and food poisoning from the microbes E. coli, salmonella and some types of staphylococcus. However, this powerful herbal oil should be limited to low dosages for a maximum of three weeks.

Read more:

The Dangers of Oregano Oil

Common oregano is botanically known as Origanum vulgare, Greek for “joy of the mountains.” It can be found growing wild on mountainsides of Greece and other Mediterranean countries where it is an herb of choice. Also known as wild marjoram, the oregano plant is a perennial which grows up to two feet tall and bears tiny leaves which lend a pungent aroma and strong flavor to a variety of savory foods.

When in bloom, the plant sports pink or purple flowers, which are also edible. The leaves are used fresh from the plant or dried. Oregano is one of the few herbs that is stronger when dried than when fresh. Commercially, oregano’s biggest market is in perfumes.

Oregano, commonly called “the pizza herb,” is one of the most widely-used herbs worldwide, so it is hard to imagine anyone not having tried it. However, oregano was virtually unused in America until returning World War II soldiers heightened the popularity of pizza.

In fact, sales of oregano increased by 5200 percent between 1948 and 1956 due to pizzamania. Yet oregano to one person may be something completely different to another, as it is easily confused with its close relative, marjoram.

Oregano Confusion

There are a number of different varieties of oregano. The strongest is considered to be Mexican oregano (Lippia graveolens), which is actually from a different botanical family. Mexican oregano is also known as Mexican marjoram or Mexican wild sage, and if your recipe calls for this specifically, try not to substitute. Spanish (Origanum vivens) and Greek (Origanum heraclites) oregano follow in depth of flavor.

Adding more confusion to the mix is the close relationship between marjoram (Origanum majorana) and oregano, which naturally means they also look very much alike. While its gentler flavor is sweeter and its aroma not quite as pungent, marjoram is often confused with oregano. Sweet marjoram has leaves which are slightly hairy and more gray-green in color.

a waffle that changed my life

Dust off your waffle iron!

For pennies you get a million dollars worth of nutrition and health.

Excerpt: I love waffles, but I don’t like how I feel after eating them. Then I ate a waffle that changed my life! [For the whole article, click here.]

While visiting friends in Hawaii they treated my husband and I to homemade Belgian-style waffles. They were light, fluffy and really tasty. “They’re made from soybean and rolled oats,” Carrie explained, smiling.

Carrie handed me a tattered copy of “Oats, Peas, Beans and Barley Cookbook.” As I flipped through the pages, timed rolled back to the mid 1970s when I made a lot of dishes with lentils, rice, soy and beans. “That’s hippie food!” my Mom used to say.

Today, we know better. These aren’t just food for hippies because the more plant-based foods we consume, the better.

Back in Alaska, I bought a used copy of the cookbook for $2.00. The waffle recipes in the book call for simple ingredients like pinto beans, garbanzo beans or soybeans, rolled oats, lentils, millet, rice, cashews and buckwheat. No eggs, milk or baking powder. Wheat-free, too.

For pennies you get a million dollars worth of nutrition and health. “One soy-oat waffle has protein equal in quantity and quality to that in a serving of steak,” says author Edyth Young Cottrel.

transgénicos en México

El uso de transgénicos en México: La lista de Greenpeace

Redacción SDPnoticias.com

COBERTURAS

mié 4 sep 2013 13:32

El uso de transgénicos en México: La lista de Greenpeace


Greenpeace nos muestra una lista de las marcas que utilizan transgénicos y los que son totalmente orgánicos.

Algunas de las marcas que más utilizamos utilizan estos productos… ¿Qué tan bueno es?
Un producto transgénico es aquel cuya genética ha sido modificada, se conoce relativamente poco sobre los procesos utilizados, lo que nos puede resultar un poco confuso tanto en el daño como en el supuesto beneficio de los mismos. Independientemente de los resultados, es un hecho que este tipo de productos son rechazados por los consumidores.
El hecho de considerar el consumo de un transgénico, nos deriva un pensamiento negativo que nos lleva a considerar alguna enfermedad, y desde luego, la ingesta dentro de nuestro régimen alimenticio, que no está propiamente bajo nuestra elección debido a que no todas las marcas nos dicen qué tipo de productos utilizan, algo muy contrario a lo que sucede en la Unión Europea, Australia, Nueva Zelanda, China e India, quienes obligan a las marcas a informarle al consumidor el uso de los mismos.
Para quienes están interesados, deben tener en cuenta que existen varias organizaciones a nivel mundial que promueven la lucha contra el consumo de este “fenómeno” alimenticio,  parte de su trabajo consiste en analizar e investigar a las marcas para informar al consumidor.
En México, Greenpeace lanzó su Guía de Transgénicos y Consumo Responsable, en el cual podemos apreciar dos grupos de productos: los que usan transgénicos y los que pudieron comprobar que no. En el grupo que utiliza transgénicos encontramos marcas enormes y marcas transnacionales.
Dentro de las empresas que utilizan ingredientes transgénicos se encuentra el Grupo Modelo y la cervecería Moctezuma. Tristemente también los M&Ms, Hershey’s, y el grupo Nestle (Nesquick, Carlos V, etc) utilizan este tipo de productos, así como el Grupo Bimbo, el Grupo Herdez, La Costeña, Kraft, Maseca, Milpa Real, Pronto, Maizena y Tía Rosa, Bachoco, Alpura, Danone, Lala, Nestle, Kraft, Nido y Primavera, Sabritas, Barcel, e incluso Leo, están considerados en la lista roja del grupo. Los productos de Pepsico, Coca Cola, Jumex, y Del Valle, también aparecen en el lado oscuro de la lista.
Ferrero es de las marcas que logró demostrar que no utiliza transgénicos, al igual que Totis,Quali, Pascual (Boing y Lulu) . Te dejamos la lista, el PDF descargable y el Link con la información completa para que decidas qué productos deseas agregar a tu alimentación.

ACEITES Y VINAGRES
Orgánicos o No Transgénicos
Aceite de ajonjolí
Ecotierra (CJM) (O)
Aceite de oliva extra virgen (O)
Aires de Campo (O)
Aceite de oliva extra virgen
Fillipo Berio (O)
Aceite de oliva Green Corner (O)
Aceite de oliva Ki-An (O)
Aceite de oliva Olave (O)
Crisol
Oleico
Vinagre Marze
Vinagre Santiveri (O)
Aceite de oliva Roland (O)
Aceite de orégano Don Pablo
Presumiblemente Transgénicos
Aceite 1-2-3 (La Corona)
Aurrera (Wall Mart)
British Food (ABF)
Capullo (Associated
Cora (La Corona)
La Gloria (Herdez)
La Patrona
Maravilla
Mazola (ABF)
Nutrioli
Pam (ConAgra Foods)
Primor
Soraya
Wesson (ConAgra Foods)
BEBÉS
Orgánicos o No Transgénicos
Baby ́s only (O)
Gerber
Healthy Time (O)
Organic Baby Food (O)
Nature’s One (O)
Presumiblemente Transgénicos
Enfapro (Mead Johnson)
Kindercal (Mead Johnson)
Miel Karo (ABF)
Nan (Nestlé)
BEBIDAS
Orgánicos o No Transgénicos
Aires de Campo (O)
Agua escondida (O)
Boing (Pascual)
Boulder (O)
Campo Vivo (O)
Chiltica, flor de jamaica (O)
Deliciosa (Proalmex)
Eeko (O)
Enature (O)
Flor viva, Jamaica (O)
Jugos Ki-An (O)
Leche de soya Westbrae
Lulú (Pascual)
Manantial de las flores (O)
Marze (O)
Mezcal real Minero
Mi primer jugo (Jumex)
Nectasis (Pascual)
Rancho natura (O)
Rancho ecológico
El Amante
Santiveri
Presumiblemente Transgénicos
Coca Cola (Coca Cola)
Delaware Punch (Coca Cola)
Fanta (Coca Cola)
Florida 7 (Coca Cola)
Fresca (Coca Cola)
Gatorade (Pepsico)
Jarritos (Coca Cola)
Jugos Del Valle
Jumex (excepto la línea Mi primer Jugo)
Kas (Pepsico)
Manzana Lift (Coca Cola)
Manzanita Sol(Pepsico)
Mirinda (Pepsico)
Nestea (Coca Cola)
Pepsi Cola
Powerade (Coca Cola)
Senzao (Coca Cola)
Seven Up (Pepsico)
Sidral Mundet (Coca Cola)
Sprite (Coca Cola)
Tropicana (Pepsico)
Valle Frut (Coca Cola)
BOTANAS
Orgánicos o No Transgénicos
Aires de Campo (O)
Ceres (O)
EnviroKids (O)
Geymar
Glutino (Barras, Pretzel)
Ki-An (O)
Okaretas (O)
Quali
Snyder of Hanover (GardenVeggie Crisps redondas, Pretzel) (O)
Totis (Cacahuates, Chicharrones,Conchitotis, Churrito, Donitas, Espirales,Palitos, Palomitas, Platanitos, Tirirtas,Top-Tops,Totopos)
Vía Verde (O)
Xoxoc (O)
Presumiblemente Transgénicos
ConAgra Foods
Barcel (Bimbo)
Bimbo
Kiyakis (Bimbo)
Leo (Xignux)
Quetotis
Sabritas (Pepsico)
Tostitos (Pepsico)
Tostilunch (Pepsico)
CEREALES
Orgánicos o No Transgénicos
Amaranto Quali
Amaranto inflado
Nativa
Arroz inflado con chocolate
Envirokids (O)
Avena Rivero (Proalmex)
Avena Santiveri
Cereales Barbara’s (O)
Cereales Aires de Campo (O)
Cereales Ezequiel (O)
Cereales Glutino
Cereales Nash Brothers (O)
Cereales Nature’s Path (O)
Chia Fit (O)
Ezechiel (O)
Grancereanola Manantial de las flores
Granola Ki An (O)
Granola Pan del Artesano
Okranola Sano Mundo (O)
Presumiblemente Transgénicos
Kellog’s
Nestlé
Maizoro (Pepsico)
Milpa Real (Bimbo)
Quacker (Pepsico)
CERVEZAS
Orgánicos o No Transgénicos
Baja Brewing Company
Bayernbrau
Beer Factory (O)
Calavera
Cosaco
Minerva
Presumiblemente Transgénicos
Bohemia (Grupo Cuauhtémoc)
Carta Blanca (Grupo Cuauhtémoc)
Corona (Grupo Modelo)
Estrella (Grupo Modelo)
Indio (Grupo Cuauhtémoc)
León (Grupo Modelo)
Modelo (Grupo Modelo)
Montejo (Grupo Modelo)
Pacífico (Grupo Modelo)
Sol (Grupo Cuauhtémoc)
Tecate (Grupo Cuauhtémoc)
Victoria (Grupo Modelo)
XX (Grupo Cuauhtémoc)
CHOCOLATE
Orgánicos o No Transgénicos
Aires de Campo (O)
Choco Dilis
Don Manolo (O)
Don Nando (O)
Ferrero
Kinder (Ferrero)
La vaquita Wongs
Lindo Oaxaca (O)
Nutella (Ferrero)
Twing
Xoxoc
Presumiblemente Transgénicos
Cal-C-tose
Carlos V (Nestlé)
Chocomilk (Nestlé)
Swiss Miss (ConAgra Foods)
Hershey ́s
Larín
Mars
Milo
Milkiway
MNM ́s
Nesquick (Nestlé) • Reesse ́s
Turín
Twix
CONGELADOS
Orgánicos o No Transgénicos
Amy`s Kitchen
La huerta
Nutrifresco
Nutriverde
Presumiblemente Transgénicos
Banquet (ConAgra Foods)
Haagen Dazs (General Mills)
Holanda (Unilever)
Nestlé
DULCES, MERMELADAS Y POSTRES
Orgánicos o No Transgénicos
Aries del campo (O)
Cajeta La cabrita (O)
Cooperativa Niyana (O)
D’Gari
Dolche
Dulce de leche Flor de Alfalfa (O)
Ki-An (O)
Mandumed (O)
Manantial de las flores (O)
Mazapán De la Rosa
Mermelada El amate (O)
Mermelada Vía verde (O)
Miel de Comercio justo (O)
Miel nativa (O)
Miel San Cayetano (O)
Oasis (O)
Pueblos y selvas (O)
Pulparindo De la Rosa
Santiveri
Sussly
Tamborines
Tamacrew
Tíjpani (O)
Xoxoc (O)
Yummy earth (O)
Presumiblemente Transgénicos
Ladino Karo (ABF)
Canderel
Clemente Jacques (Sabormex)
Coronado Bimbo
Gelatinas Yomi (Lala)
Jell-o (Kraft) Lala
Laposse Marinela (Bimbo)
Mermelada Kraft
Mc Cormick (Herdez)
Nutra sweet
Ricolino (Bimbo)
Smuckers
Sonrics (Pepsico)
ENLATADOS Y CONSERVAS
Orgánicos o No Transgénicos
De la tierra (O)
Frijoles Goya (O)
La huerta
Lenteja criolla
Ki-An (O)
Mandumed (O)
Nutrifresco
Nutriverde
Presumiblemente Transgénicos
Búfalo (Herdez)
Campo amor (Cesarfer)
Campbells
Cidacos (Cesarfer)
Clemente Jaques (Sabormex)
Del fuerte (Herdez)
Doña Chonita (La Costeña)
Embasa (Herdez)
Frijoles La sierra (Sabormex)
Rotel (ConAgra Foods)
Hunt (ConAgra Foods)
Jolca (Cesarfer)
King of palm (Cesarfer)
La Costeña
La Gloria (Herdez)
Montesol
Mostaza Kraft
Ragú (Unilever)
HARINAS, TORTILLAS Y GRANOS
Orgánicos o No Transgénicos
Arroz Aires de Campo
Arroz Ki An (O)
Arroz La merced
Arroz Morelos (producido en México)
Arroz SOS (producido en México)
Arroz Pijije (O)
Del Jardín (O)
Dr Oetker (O)
Ezequiel (O)
Glutino (Favorite Sandwich Bread Mix, Brown Rice Pancake and Waffle Mix, Muffin & Scone Mix, All Purpose Flour Mix)
Chocolate Truffle Brownie Mix
Old Fashioned Cake & Cookie
Chocolate Chip Cookie & Cake Mix
Decadent Chocolate Cake Mix
Harina de amaranto Quali
Harina para Hot
Cakes Aires de Campo (O)
Hodgsn Mill (Harina, Brownies Mix) (O)
Hot Cakes Tres estrellas (La moderna)
Loma Bonita (O)
Manantial de las flores (O)
Sano Mundo (O)
Santiveri
Tortillas Ezequiel (O)
Tortillas Tlayacapan
Verde valle
Presumiblemente Transgénicos
Great Value
Hot Cakes Aunt
Jemina (Pepsico)
Hot Cakes Pronto (Unilever)
Minsa
Maizena (Unilever)
Tía Rosa (Bimbo)
Maseca (Gruma)
Milpa Real (Bimbo)
HUEVOS
Orgánicos o No Transgénicos
AriesdeCampo(O)
Delrancho(O)
Eel(O)
Ki-An(O)
Mujeres con huevos (Escuela de ciencias ecológicas)
Presumiblemente Transgénicos
Bachoco
Egg Beaters (ConAgra Foods)
LACTEOS
Orgánicos o No Transgénicos
Aztlán (O)
Biorganic (O)
Bové
Boulder (O)
Crema Chantilly
Le Chef
Del rancho (O)
Flor de alfalfa (O)
Joya de lobos (O)
La cabrita (O)
Mantequilla La gloria
Margarina Untarella
Mantequilla Vía Láctea
Organic Valley (O)
Ovinos especializados en quesos (O)
Rancho el Potrero del Burro
Santa Clara
Santa Marina (O)
Presumiblemente Transgénicos
Alpura
Bio4 (Lala)
Chalet (Sygma)
Cheese wizz (Kraft)
Country Valley
Danone
Lala
Natillas Yoplait (Danone) (Sygma)
Primavera
Nestlé (Unilever)
Nido (Nestlé)
Orville
Redenbacher (ConAgra Foods)
Petite suisse
MAYONESAS, SALSAS Y ADEREZOS
Orgánicos o No Transgénicos
Aries de campo (O)
Cocoreña (Red Mariachi)
Ketchup Del Jardín (O)
Ketchup Nash
Brothers (O)
Mayonesa orgánica Heinz (O)
Salsa Aires de Campo (O)
Salsa Frutos de Tlayacapan (O)
Salsa Guest (Red Mariachi)
Salsa La Cocina Verde
Salsa La madre (O)
Salsa Manantial de las Flores
San Miguel (Nuestra cosecha orgánica) (O)
Thaini (Manantial de las flores)
Tofuneza (Sano Mundo)
Presumiblemente Transgénicos
Del Fuerte (Herdez)
Doña María (Herdez)
Embasa (Herdez)
French’s
Hellman’s
Mc Cormick’s (Unilever)
Kikkoman (Herdez)
La costeña
Mayorella
Mayorezza
PAN Y GALLETAS
Orgánicos o No Transgénicos
CarlaCatalán
Ezequiel(O)
Glutino(Pan, Crackers)
Gullón
Ki-An(O)
Manantialdelas flores(O)
Pandelartesano(O)
Santiveri
Presumiblemente Transgénicos
Bimbo
El Globo (Bimbo)
Gamesa (Pepsico)
Kellog’s
Lara (Bimbo)
Lonchibon (Bimbo)
Marian
Marinela (Bimbo)
Nabisco (Kraft)
Oreo (Kraft)
Oroweat (Bimbo)
Quacker (Pepsico)
Ricolino (Bimbo)
Ritz (Kraft)
Suandy (Bimbo)
Tía Rosa (Bimbo)
Wonder (Bimbo)
SOPAS Y PASTAS
Orgánicos o No Transgénicos
DeCecco
Divella
EdenOrganic(O)
Gallo
Gullon
Lamoderna
Ricossa(O)
Roland(O)
Santiveri
Verdevalle
Presumiblemente Transgénicos
All Natural (ConAgra Foods)
Chef Boyardee (ConAgra Foods)
Kraft
Maggi (Nestlé)
Maruchan
Rosa Blanca
Sopas Knorr (Unilever)

omega 3’s and B12 nutrition

Published on Mar 3, 2013
Please like, share and subscribe!
http://www.michaellanfield.com
http://www.weareinterconnected.com
http://www.drgreger.org
http://www.nutritionfacts.org

Video from 2003

About Dr. Michael Greger
Michael Greger, M.D., is an American physician, author, vegan and professional speaker. He is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine. He became vegan in 1990. He is currently the Director of Public Health and Animal Agriculture at the Humane Society of the United States and Humane Society International.

Dr. Michael Greger talks about why a 40 year old vegan dies of a heart attack and all about omega 3’s and B12 nutrition and why these two nutrients are so important to all vegans and everyone else.

Can vegans die from a heart attack?
Yes, it has happened to this 40 year vegan, vegetarian since birth.

Can vegans die of the same diseases that plague people on the Western standard diet of meat, dairy and eggs?
Sure! Dr. Michael Greger tells us why and how to prevent this.

We can prevent many illnesses and diseases as a vegan. As a vegan we are not full proof. In today’s society because of washing our produce, chlorinating our water supply and soil being deficient we may need to supplement certain nutrients.

Some amazing facts, documentation, stats and a whole lot of scientific information presented in this lecture. Informative. I never knew this until I saw the video. Amazing video! A must see for everyone, including vegans and vegetarians.

Coca Cola

A los 10 minutos:
Diez cucharaditas de azúcar contenidos en un vaso de Cola ocasionan un golpe devastador en el organismo. La única causa, como la razón de no vomitar: el ácido fosfórico que inhibe la acción de azúcar.
A los 20 minutos:
El nivel de azúcar en la sangre aumenta rápidamente, causando una explosión de insulina. El hígado responde convirtiendo cualquier cantidad de azúcar que pueda atrapar en grasa. Recordemos, hay 10 cucharaditas de azúcar en un solo vaso.
A los 40 minutos:
La absorción de la cafeína está completa: las pupilas se dilatan; la presión sanguínea se incrementa; en respuesta a esto, el hígado libera mas azúcar en el torrente. Los receptores de adenosina en el cerebro ahora están bloqueados y esto previene que de sueño.
A los 45 minutos:
El cuerpo aumenta la producción de dopamina, estimulando los centros de placer cerebrales. Esto es, físicamente, la misma forma en que la droga heroína trabaja, a propósito.
A los 60 minutos:
El ácido fosfórico se une al calcio, magnesio y zinc en el tracto gastrointestinal, que sobrealimenta el metabolismo. La liberación de calcio a través de la orina también se incrementa.
Después de lo 60 minutos:
Las propiedades diuréticas de la cafeína se unen “al juego”, es decir, dan ganas de orinar. Por ello, es seguro que el calcio, magnesio y zinc, que estaban dirigido hacia los huesos, serán evacuados antes de absorberse, igual que los electrolitos, sodio y agua.
Mientras la “fiesta” dentro del cuerpo muere poco a poco, se comienza a tener un bajón de azúcar. Los consumidores se pueden volver irritables, lentos o perezosos.
También, literalmente, se habrá expulsado en orina toda el agua que estaba en la Coca Cola. Pero no sin antes llevarse nutrientes valiosos que el cuerpo pudiera haber usado para cosas tan importantes como hidratar el sistema, o construir huesos y dientes fuertes.
Además, por si fuera poco, esto será seguido por un bajón de cafeína, el cual vendrá en las próximas horas; tan solo 2 si eres un fumador.

Usos alternativos de la Coca Cola:
√ Distribuidores de Coca Cola usan esta bebida para la limpieza del motor del vehículo.
√ Oficiales de policía en Estados Unidos tienen botellas de Coca Cola en sus coches para cuando suceda un accidente de tránsito, lavar de la carretera la posible sangre derramada, vertiendo el líquido encima.
 Coca Cola es una gran herramienta para eliminar manchas oxidadas en superficies de cromo, y para eliminar la corrosión de la batería de los autos.
√ Para aflojar un tornillo oxidado, humedezca un paño en Coca Cola y envuélvalo alrededor del metal unos minutos.
√ Para limpiar las manchas de la ropa, verter Coca Cola encima, agregar detergente y poner la vestimenta en la lavadora como de costumbre.
 En India, agricultores usan Coca Cola en lugar de pesticidas para la exterminación de plagas, porque es más barato y el efecto es totalmente satisfactorio.
√ Para destapar el caño, echar Coca Cola por el ducto.

artificial dyes can trigger hyperactivity in children

Did you know that M&M’s candies contain harmful, petroleum-based, artificial dyes that can trigger hyperactivity in sensitive children? I believe eliminating these dyes did wonders for my family’s health. M&M’s are already made without most of those dyes in Europe so I don’t understand why they are being made with cheaper, controversial ingredients in North America? Please sign my petition asking for M&M’s to be made without artificial dyes.
I’m a mom to two kids, and we like having some sweets around the house like most people do. Several years ago our little Trenton (now 9 years old) was having some behavioral problems. He was having trouble in school, at hockey practice, and at home with tasks as basic as falling asleep. He’d often have nightmares, and the slightest disappointment would set him off. As I did some research, I found out that parents all across the country have been struggling with similar hyperactivity issues. I also found out that many families were using an “elimination diet” to isolate and remove harmful ingredients — particularly artificial dyes. By removing dyes like those found in M&M’s, they were able to delay, reduce, and sometimes eliminate the need for medication.
Some of the latest info from the Centers for Disease Control and Prevention indicates that more than 1 out of every 10 school-aged child has received a medical diagnosis of attention deficit hyperactivity disorder! My understanding is that’s a 41% percent increase in the past decade, and that’s why I’m so interested in trying to find simple solutions that will help make our families healthier.
I’m not trying to keep my kids from being kids.  They can have treats.  But they don’t need petroleum-based dyes.
Just two days after deciding to eliminate artificial dyes from Trenton’s diet, we saw dramatic improvements! His nightmares stopped and he was able to sleep through the night. Trent changed from a child who would have a meltdown if he didn’t get his way during playtime to a calm student who could share and do his schoolwork. When Trenton returned to hockey camp, the coach couldn’t believe he was the same person, calling him “smiling, eager to participate, and a joy to have on the ice.” Trenton’s teachers and coaches all know him for his sense of humor, wit and contagious positive attitude. Trenton excels in academics and sports, and this has been possible since our family figured out the harmful effects of the dyes.
We did this without medication and by eliminating harmful dyes like the Yellow 5, Yellow 6, and Red 40 found in M&M’s. When M&M’s are sold in Europe, different dyes are used because otherwise they’d be required by law to place a label on the packaging that says “may have an adverse effect on activity and attention in children.”
With Halloween coming up, I’ve decided to work with the experts at the nonprofit Center for Science in the Public Interest (CSPI) on this campaign. Their review of scientific studies shows that artificial dyes including Yellow 5, Yellow 6, and Red 40 can stimulate hyperactivity and other behavior problems in children.  CSPI has recommended that these additives be prohibited from use in foods. I was present at a 2011 hearing where even the Food and Drug Administration (FDA) acknowledged that “Exposure to food and food components, including artificial food colors and preservatives, may be associated with adverse behaviors” in children.
M&M’s used to be one of Trenton’s favorite candies, but we’ve found products in the United States like SunDrops, Yummy Gummies, and Unreal that don’t use these dyes. And they taste great! I don’t believe anyone should be eating cheap, harmful, unnecessary dyes when safer alternatives exist and already are used in M&M’s in Europe! Please join us in asking Mars Inc., manufacturer of M&M’s, to replace artificial dyes with natural coloring.

Sign Renee’s Petition