Wednesday, November 14, 2007

Is it really Butter?

Did you know the use of Butter goes back to prehistoric times....
The cream from the milk is separated, fermented, then beaten to form butter ... something I remember my Gran telling me about from the days when she was a little girl.

Food for thought.......if a child was found to be intolerant to cow's milk, the advice given to farmers was to separate one of the cows from the herd and only feed it on good quality hay, excluding grain and silage .... this in turn removed the intolerant reaction to cow's milk for the child .....simple really.

The way butter is made has changed somewhat over the years, purely for ease of producing large quantities with as little overhead as possible.

This does change the composition of butter, rendering the vitamins and nutrients useless.

Simple correlation:
Quality animal nutrition -> quality milk -> quality cream -> QUALITY BUTTER!!

Learn More ....HERE....

Quality .... READ...

Friday, November 02, 2007

Sounds a bit Fishy to me ......

Where: air, water and soil
State: Metallic mercury is a shiny, silver-white, odorless liquid.
Reactivity: Heat -> colorless, odorless gas
Other elements -> powders or crystals
Uses: Thermometers, dental fillings, batteries, skin creams, ointments.

Mercury can pass through the food chain and build up in fish, shellfish and animals that eat fish.

Exposure to high levels of mercury can damage the brain and kidneys.

Follow THIS link for more about mercury

Is FISH as healthy as all the hype makes out?

Despite all the hype about how fish is great for vitamins and omega-3 fatty acids, most fish contain some level of mercury due to an abundance of pollutants.

Elemental mercury from rocks and soil exists naturally in lakes and streams. This is converted to organic methylmercury, which binds tightly to the proteins in fish tissue and is concentrated in fish higher up the food chain.

When consumed it is toxic to humans because it is very hard for the body to eliminate. This allows it to build up in the system where it can eventually affect the central nervous system.

Exposure to methylmercury / mercury largely through fish consumption. The toxin accumulates in fish, as it does in humans, therefore big fish that eat other fish typically contain high levels of mercury. This includes meatier fish such as swordfish, shark, mackerel, and tuna. Swordfish had the highest correlation with mercury levels out of the 30 fish used in the study. Fish that generally have low levels of mercury include salmon, flounder, cod, catfish and trout.

Find out MORE .....

And a bit MORE .....

Sweet Enough?

Here are a couple of things to think about with regard to sweetners.....

We have the caloric and non caloric sweetner, the former providing 4 calories per gram and the latter zero calories per gram.

Caloric sweetners are made from processing sugar or occur naturally, used for preservatives, flavour enhancers the list goes on.

Non caloric sweetners will provide the sweet taste without the calories, and are produced chemically .....

HERE's the Science bit ... here you will find a list of processed and naturally occuring sugars.....interesting.....

One of the most widely used sweetners we know of is SPLENDA which is the

" ......brand name for sugar-derivative sucralose, is converted from cane sugar to a no-calorie sweetener. It isn't recognized as sugar by the body and therefore is not metabolized."

Dr Mercola is an osteopathic physician, health activist, and entrepreneur.

He is the founder and editor of the popular website where he advocates dietary and lifestyle approaches to health criticizing many of the practices of mainstream medicine and the Food and Drug Administration (FDA).

If you try and perform a search on "Sucralose" .... you will get the following "Page unavailable" message:

HERE's a quick preview of the page.

Tests on animals showed Sucralose presented with many problems ranging from shrunken ovaries, anaemia, low growth rate in new borns ..... the list goes on.....

Check out what Dr Mercola has to say about it HERE