Organics News /organicsnews Organics News - Organics Information Mon, 20 Feb 2017 20:22:42 +0000 en-US hourly 1 Mainstream researchers finally admit vitamin C kills cancer /organicsnews/2017-02-20-mainstream-researchers-finally-admit-vitamin-c-kills-cancer.html /organicsnews/2017-02-20-mainstream-researchers-finally-admit-vitamin-c-kills-cancer.html#respond Wed, 30 Nov -0001 00:00:00 +0000 Linus Pauling Ph.D. (1901 – 1994) was a scientist’s scientist during a period of history when the primary role of the discipline was a diligent search for truth, not corporate sponsorship. Pauling’s youthful genius and inquisitiveness to discover just how and why atoms form bonds with molecules and create structures guided his entire life. He is considered as “the founding father of modern biochemistry,” a forerunner of today’s investigations in molecular biology. An outspoken scientist and social activist, Pauling is the only man in history to have received two “Nobel Prizes -for Chemistry (1954) and for Peace (1962).”

Pauling authored over 1000 scientific influential papers along with a diverse line up of books. General Chemistry is an internationally used college textbook. The Nature of the Chemical Bond, written in 1931, is still revered as one of the most profound “scientific book[s] in the 20th century.” Pauling was also a dedicated humanitarian and an outspoken activist against nuclear testing, citing the damaging health effects of radioactive fallout on generations to come. He coined the phrase “molecular disease,” and for many years studied human physiology and the biochemistry of nutrition. It was Pauling who championed the efficacy of vitamin C as a vital element to treat the common cold, heart disease, and cancer. The burgeoning pharmaceutical, vaccine, and cancer industries did not approve of Pauling’s scientific prowess. But they were wrong. Pauling was right.

Life Extension sites epidemiological studies from 1992 that show individuals who take higher levels of vitamin C live longer and have fewer heart attacks “as [compared to] those with fewer levels.” reports that Iowa researchers have discovered that high levels ascorbic acid (vitamin C) delivered intravenously “increases hydrogen peroxide levels in cancer cells.” This action killed cancer cells in lab rats, but did not harm any other cells. The research mentions that ascorbic acid seemed to work best with pancreatic cancer cells, and the ability for ascorbic acid to be effective in other types of cancer cells, such as breast, brain, liver, lung, and skin, depend on “the measurement of catalyse activity in tumors.” Catalyse is an enzyme that plays a significant role in breaking up the bonds of hydrogen peroxide.

Linus Pauling and his team administered mega doses of vitamin C intravenously to 1000 cancer patients, reports, and, although they were ridiculed, they discovered that patients receiving their vitamin C protocol “lived four times longer than cancer patients who were not given vitamin C.”

Dr. Ronald Hoffman is the director of the Hoffman Center in New York City. He concludes that oral vitamin C will help your body’s immune system and repair mechanism, but the ability for it to be absorbed by the blood “maxes out at 500 milligrams.” For cancer treatment, Hoffman believes vitamin C must be given intravenously  “to spur the production of hydrogen peroxide” in areas of the body where cancer may be lurking.  He states: “IV vitamin C, when administered by a trained, experienced physician, is safe and well-tolerated, even at doses as high as 100,000 mg (100 grams) per day.”

The force of the pharmaceutical and cancer industries to keep you away from nutritional therapies has not abated. There are still internet references to the brilliant Dr. Linus A. Pauling as a “quack.” But Pauling, unlike today’s corporately controlled scientists, searched for the truth. He found it. And now, finally, mainstream scientists are merely catching up to his tremendous insights and discoveries.



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How to grow garlic from a single clove /organicsnews/2017-02-19-how-to-grow-garlic-from-a-single-clove.html /organicsnews/2017-02-19-how-to-grow-garlic-from-a-single-clove.html#respond Wed, 30 Nov -0001 00:00:00 +0000 Often described as the stinking rose, garlic’s culinary and medicinal uses date back to ancient times. In fact, the father of Western medicine, the Greek physician Hippocrates, once described it as a cure for a variety of medical conditions. And right he was. Over the years, modern science has backed up many of his ancient health claims.

From reducing cholesterol and lowering blood pressure, to supporting bone health and protecting vital organs from heavy metal toxicity, garlic seems to do it all. It owes its strong medicinal health effects and pungent smell to a sulfur compound called allicin. This powerful phytochemical has been shown to be 100 times more effective than some antibiotics, without harming friendly gut bacteria. (RELATED: Learn more about nutritional medicine at

How to grow your own supply of garlic at home

While garlic is inexpensive in almost every country in the world, it does pay to produce your own. Did you know that many bulbs that end up in our grocery stores come from China? While garlic is one of the world’s most potent foods, the Chinese bulbs are covered with harmful chemicals to prevent sprouting, kill insects and whiten the bulbs for a more appealing look. Furthermore, these bulbs are often grown in untreated sewage – another good reason to start cultivating your own.

Garlic is super easy to grow. Even if you don’t have a garden or balcony, you can still produce your own supply, and here’s how.

Choosing the right variety

While there are many garlic varieties to choose from, Natural Living Ideas recommends starting with Elephant garlic, which produces a mild-flavored bulb that even kids can stomach. On the other hand, if you live in a colder climate, hard neck types are the way to go. As mentioned before, the majority of garlic found in the grocery store is chemically treated, so make sure to choose the largest, organic cloves to start with. (RELATED: Find more organic gardening tips and tricks at

How to grow garlic outdoors

While the optimal planting time to produce beautiful, large bulbs is fall, just after the first frost has passed, cloves can also be planted in late winter or early spring. Choose a sunny spot in your garden and loosen up the soil at least 12 inches deep.

Next, mix in a 1-inch layer of mature compost and add a light dusting of wood ash if you have acidic soil. Without breaking the base of the clove, break up the garlic bulbs. Push the cloves, pointed ends up, 4 inches deep in the prepared soil. Plant them about 6 to 8 inches apart, and cover the planting area with a layer of 3 to 5 inches of organic mulch. Keep the ground moist, but do not over-water the cloves, since they rot quickly.

When the leaves appear withered and pale, it’s time to harvest the bulbs. Loosen the soil, gently pull them out with a digging fork, wash them with water, and let them dry in the sun.

How to grow garlic in pots

To grow garlic indoors, you’ll need a container that’s at least 8 inches deep and that has holes for drainage. Fill the pot with potting soil and push the cloves into the ground, pointed sides up, 4 inches apart and 4 inches away from the side of the container. Cover with a 1-inch layer of soil, and place in a sunny spot with lots of direct sunlight; your kitchen windowsill will do just fine.

Be sure to keep the soil moist and clip off the greens when they are about 3 to 4 inches tall, leaving about an inch for regrowth. When the plants begin to dry and look pale, it’s time to harvest the bulbs. Don’t forget to keep a few cloves to restart the whole process.

If you have a balcony or small garden, why not try to plant them in a garden tower instead?


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Alert: Dangerous new type of GMO being unleashed into food supply… check your APPLES /organicsnews/2017-02-19-alert-dangerous-new-type-of-gmo-being-unleashed-into-food-supply.html /organicsnews/2017-02-19-alert-dangerous-new-type-of-gmo-being-unleashed-into-food-supply.html#respond Wed, 30 Nov -0001 00:00:00 +0000 Few topics in the scientific world are as fiercely debated as the use of genetically modified organisms, or GMOs. Despite the fact that they have passed the U.S. Food and Drug Administration’s (FDA) safety tests, nearly 40 countries around the world have banned their use due to health and environmental concerns.

With a growing population of health-conscious people, the debate over their use continues to rage. While the public has been worried about the safety of GMO foods for ages, the US, Monsanto’s favorite playground, has shown no fear and instead has welcomed a new type of GMO into the food supply.

As reported by Stat News, researchers have found a new, dangerous way to tinker with the genetic basis of the world’s food supply without clear regulatory guidance. These so-called “gene-edited” foods are set to make their big debut soon. Next-generation genetically modified food, or what some are referring to as GMO 2.0, can be altered through “editing or deleting genes, turning genes on or off, or even creating entirely new DNA sequences on a computer.”

Today’s definition of a GMO is primarily based on the insertion of genes taken from one species and transferred into another. However, now many companies have bypassed the GMO definition through “gene-silencing techniques such as RNA interference and gene-editing techniques such as CRISPR.”

Because the GMO industry has spent millions of dollars to prevent mandatory labeling and regulatory instances have not yet caught up with the latest biotechnology techniques, most of these new Frankenfoods will be labeled “non-GMO” or even “natural.”

The apple that never browns

One of the first “gene-edited” foods that has already emerged in some stores across the United States is the Arctic Apple, which is sold in stores pre-sliced and ready to eat. These altered apples do not turn brown when exposed to air, not even when rotten.

While biotech companies such as Intrexon, the company that made the Arctic Apple, believe this novel technique will lead to less food waste, Stat News noted that these foods are being released with little understanding of their potential health and environmental risks. With no required safety assessments or regulatory oversight in place, the GMO industry once again gets a free pass.

Apples turn brown for a reason, and some scientists are convinced that the natural browning enzymes play a crucial role in fighting diseases and pests, meaning farmers will probably have to up their pesticide use to grow these Franken apples. As the effects of these newly emerged GMO techniques have not yet been thoroughly investigated, they could mess up gene expression in human cells and pose a serious threat to public and environmental health.

Next to the gene-silenced apples, other gene-edited products are on their way to the market. These foods include non-GMO labeled canola oil modified to withstand more pesticides, gene-altered salmon which grow faster, and lab-made vanillin derived from a genetically modified yeast.

With little understanding of their potential risks, lack of long-term safety assessments, and no regulations, the door for unethical practices and misuses stands wide open. Therefore, the FDA quietly announced that it will give citizens a chance to express their concerns and ask questions about the new generation of genetically engineered foods.

Anti-GMO groups already successfully pushed for a ban on GMO crops in places like Boulder County, Colorado and Sonoma County, California, and several food giants have agreed to eliminate GMO ingredients from their products. Many GMO critics have recently aired their concerns about the Arctic Apple. Not only does it house questionable, altered genes, but how will people know if their apple slices are still fresh when they don’t turn brown. (RELATED: Stay informed about more GMO news at

“This apple is understudied, unlabeled, and unnecessary,” said Dana Perls, the senior food and technology campaigner with environmental nonprofit Friends of the Earth. “It’s only a matter of time before consumers realize they’re being falsely marketed to … And then there will be an uproar.”


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ALERT: Pesticides, heavy metals found in organic rice /organicsnews/2017-02-14-alert-pesticides-heavy-metals-found-in-organic-rice.html /organicsnews/2017-02-14-alert-pesticides-heavy-metals-found-in-organic-rice.html#respond Wed, 30 Nov -0001 00:00:00 +0000 If you think a food declaring on the package that it is organic really is organic and healthy, you definitely need to think again. That has been proven by some unsettling news coming out of the Consumer Education and Research Centre (CERC) based in Ahmedabad, India. The organization is reporting the discovery of small amounts of pesticides and heavy metals in several brands of rice. The problem? Those products had been labeled and sold as “organic,” “free from chemicals and toxic substances,” or “pesticide-free.” Talk about misleading.

Unsafe levels of toxins

One of the culprit toxins was the pesticide known as chlorpyrifos, and it was discovered to be at an unsafe level in two of the rice products that were tested. According to the Agency for Toxic Substances and Disease Registry (ATSDR), even being exposed to that pesticide for a short time can lead to problems like nerve and muscle issues, mood alterations, behavior changes, and sleep issues.

Every single one of the brands that was tested contained heavy metals like lead and copper. Although those elements were at levels considered to be safe, it is still not a good idea to be consuming such ingredients.

A leader at the CERC spoke out about this serious issue:

“The very rationale for buying an organic product is to buy a product free of pesticides and chemicals. Moreover, consumers pay a premium for organic products and despite this, they don’t get the proper quality. This is because there are no standards to govern the production and sale of organic food products,” said Pritee Shah, chief general manager, CERC.

Shah also commented regarding the National Programme for Organic Production (NPOP):

“Currently, NPOP certifies organic process standards; but it should also certify the final product. While we do encourage promoting consumption of organic products, manufacturers and regulatory authorities must ensure that consumers get quality products. India also needs to follow labeling norms according to global best-practices in the interest of consumers,” added Shah.

The admonition “buyer beware” has never been more true when it comes to buying food anywhere in the world. Consumers must always be on their toes and willing to thoroughly investigate every single product bought with their hard-earned dollars.

What you can do to avoid food toxins

It seems like it’s practically a full-time job just to research, source, and buy healthy food these days. That doesn’t even include the time spent preparing, cooking, and cleaning up from homemade meals. But that is time and effort well spent, because it is such a valuable investment in current and future health.

Thoroughly research every brand and product you are thinking about purchasing to make sure it doesn’t contain hidden toxins. If necessary, call the manufacturers to get more details. Ask for further information. If a food is organic, ask for proof of that. Ask questions about how they test the food for purity. (RELATED: Learn more about pesticides in foods at

Buy local food as much as possible. It is much more possible to hold local farms and companies accountable when they know you can stop by to check out their facilities in person.

Better yet, grow as much of your own food as possible. True, you may not be able to grow foods like rice and other grains, but there is still a lot you can grow outdoors and indoors. It is totally worth it, and there is nothing like the taste and satisfaction that you get from food you grow yourself.

Be safe out there. It certainly is a brave new world when it comes to grocery shopping and trying to feed your family healthy, organic food.



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Demand for organic food creating new “gold rush” for producers /organicsnews/2017-02-14-demand-for-organic-food-creating-new-gold-rush-for-producers.html /organicsnews/2017-02-14-demand-for-organic-food-creating-new-gold-rush-for-producers.html#respond Wed, 30 Nov -0001 00:00:00 +0000 The demand for organic food has grown so dramatically in recent years that experts are likening it to a “gold rush mentality,” as producers scramble to transition their fields to earn organic certification.

2015 saw a 12 percent rise in organic sales over the previous year, reaching $6.2 billion. The increase is even more dramatic when viewed over the longer term; organic spending has risen by 72 percent since 2008. Farmers are struggling to keep up with the surge in demand for organic food, with the proportion of American crop land devoted to organic production sitting at a measly 1 percent.

While the prospect of a greater organic food supply in the future is good news for consumers, some growers have expressed concern that they will be outbid for sources of organic feed as bigger firms enter the fray. In fact, some food giants are already offering financial incentives to spur more farmers to transition to organic.

Making the switch can be a costly endeavor, although it ultimately proves to be more profitable in the long run, as organic agriculture commands higher prices. Farms need to be free of any prohibited chemicals for a period of three years before they will be granted the certification, as the soil needs time to recover from chemical exposure. In the meantime, farmers cannot reap the benefits of higher organic prices, yet they must spend the money required to make the transition, which can be very difficult financially.

Farms getting help with organic transition

General Mills recently launched a program to buy organic milk at prices that were higher than the market price from the Organic Valley cooperative, with the stipulation that Organic Valley must place the extra money in a fund that can help reduce the costs for dairy farmers as they make this transition. Another program entails allowing farmers who are in the middle of the shift to organic to charge partial markups during the switch.

At the recent Organicology conference in Portland, many speakers and attendees came out in favor of a “transitioning to organic” certification that is being considered by the USDA and the Organic Trade Association. It could enable those farmers in the second year of the transition to possibly use the label to justify a slightly higher price as they inch closer to becoming fully organic.

Costco, meanwhile, has started lending money to farmers in order to help them increase their organic output to keep up with demand. Part of the money is being used to buy 1,200 acres of land and equipment to grow organic food in Baja, California. The retailer has also bought the first rights to certain food that is grown on the land. This initiative is beneficial all round, with the farm receiving the financing to boost its organic operations, Costco able to increase its bottom line, and consumers gaining more access to the organic options they desire.

Oregon Tilth transition services coordinator, Drew Katz, said that organic production could prove to boost the economy of rural areas. Meanwhile, the University of Wisconsin has started offering a course on organic grain production geared toward those from conventional farming backgrounds; enrollment doubled in its second year.

More and more people are shunning conventionally grown produce out of concern for their health and that of the environment. Common pesticides made of glyphosate, like Roundup, are known endocrine disruptors and have been labeled a probable carcinogen by the World Health Organization. People simply do not want to eat such toxic foods.

Pesticides are also behind the severe decline of species like the monarch butterfly.

All of this has led people to demand that their supermarkets start carrying more organic options, with many heading to farmers’ markets or even growing their own organic produce at home. While there might be some hiccups along the way, such as more competition for organic feed, the rush toward organic “gold” is only going to benefit the population.

Sources include:

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Colorado farmers go organic to meet growing demand /organicsnews/2017-02-13-colorado-farmers-go-organic-to-meet-growing-demand.html /organicsnews/2017-02-13-colorado-farmers-go-organic-to-meet-growing-demand.html#respond Wed, 30 Nov -0001 00:00:00 +0000 While big agricultural corporations are trying to find ways to fill their pockets with profits from pesticide-laden food, Colorado farmers are working hard to make the transition to less profitable organic farming methods to protect our health and meet the rising demand for clean, organic food.

While the need for organic food is growing fast, organic food sales still account for a relatively small share of the total U.S. food market. Since 2000, organic food sales have exhibited a yearly double-digit growth, providing opportunities for U.S. organic farmers to enter high-value markets in the United States and other countries.

According to an annual survey of the U.S. Department of Agriculture (USDA), Colorado’s organic agricultural industry has more than doubled in sales in the past three years. In an email to The Denver Post, Tom Lipetzky, the director of marketing programs and strategic initiatives at the ‎Colorado Department of Agriculture, said that today’s consumers are more and more engaged in their food purchases. Not only do they want to know where their food is coming from, but they also want to know how it was produced. (RELATED: read more about clean, organic foods at

Organic farmland in Colorado covers more than 155,000 acres, with another 70,000 acres dedicated to organic pasture- and rangeland. While the transition to organic farming methods can be expensive, time-consuming, and almost always comes with a high amount of crop loss, this isn’t stopping many farmers from making the switch.

In 1907, the Hungenberg family started a farm on 7 acres, which has now grown to 4,000 acres. With the growing organic food trend, co-owner Jordan Hungenberg said they didn’t want to be left behind, so they decided to make the switch slowly. Last year they dedicated about 62 acres of their farmland to growing carrots using organic farming methods.

While they lost more than half of their crop during their first year and had to hire more people, Hungenberg noted that all in all it was a success. They even made a little money out of the harvest, and are now planning to triple their planting of organic carrots for next season.

The ‘certified organic’ sticker goes a long way

With the growing population of health-conscious people in mind, many farmers across Colorado see the potential long-term benefits they will get from making the switch. Becca Jablonski, an assistant professor and food systems extension economist at Colorado State University, said that farmers who sell their USDA “certified organic” produce to major supermarkets are on the right track to ensure financial success. Today’s consumers are more and more drawn to foods which bear the certified organic sticker to protect their families from the harmful effects of GMOs and pesticides.  (RELATED: Stay informed about the damaging effects of pesticides at

Tim Ferrell, owner of Berry Patch Farms in Brighton, added that he has seen the positive effect the USDA “certified organic” sticker has on food sales. While also drawn to the premium sales prices of organic food, using organic farming methods has brought him peace of mind.

“We just do not feel comfortable using fertilizers that would infiltrate the water table,” he said.

Though many farmers complain about the higher cost, research into organic farming methods that reduce the cost and crop loss are booming. According to Kaylee Armstrong of Abundant Life Organic Farms in Hotchkiss, non-chemical products that can be used are becoming more and more available. She even said that they increased the prices of their organic foods to match those of conventional growers. However, this is not a benefit all organic farmers are experiencing just yet. Therefore, special programs exist to help farmers with the costs involved in transitioning to certified organic farming methods.

Colorado’s dry climate seems to be the perfect fit to grow organic crops. There is one thing in the organic evolution, however, that troubles Kaylee Armstrong: the introduction of large food corporations to the market.

“We don’t want to see them lobbying the government to make regulations lower,” she said, which could result in a lower quality of organic food. “We’ve already seen it in the egg industry,” she said.


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Orlando: NBA star’s organic restaurant coming to …Walmart? /organicsnews/2017-02-13-orlando-nba-stars-organic-restaurant-coming-to-walmart.html /organicsnews/2017-02-13-orlando-nba-stars-organic-restaurant-coming-to-walmart.html#respond Wed, 30 Nov -0001 00:00:00 +0000 Walmart might be one of the last places that many people would expect to find wholesome organic food. But in certain locations, the standard “Welcome to Walmart” greeting can now be altered a bit to introduce guests to a healthy eating experience. That’s because Ray Allen, star NBA player for the Miami Heat, and his wife, Shannon, have founded Grown, the healthy fast food restaurant that is opening a location in the Orlando, Florida Walmart Supercenter.

No longer is “fast food” only associated with mystery meat, trans fats, artificial colors, monosodium glutamate (MSG), and tons of grease. This follows the opening of the first Grown locations at the Miami Dolphins’ Hard Rock Stadium in Miami Gardens.

The popular Orlando restaurant has 69 seats plus a drive thru designed with customers’ speed and convenience in mind. They serve a delectable variety of menu items that consist of certified organic, local, gluten-free food. This includes slow-roasted grass-fed brisket and Love Greens juice (a powerhouse combination of cucumber, apple, celery, pineapple, ginger, spinach, kale, and parsley). Other juices, along with smoothies, entrees, soups. and salads are on the menu all day. GMOs, hormones, sugar, and preservatives are not on the menu.

Sharon, along with Todd Kiley, a chef from Boston, developed the menu. Customers can pick up food like they would do with typical fast food but without all the serious health risks associated with the greasy, toxin-laden choices.

Ray and Sharon started Grown out of a difficult situation. Their son had been diagnosed with Type 1 diabetes, and they were looking for healthy options that were also quick for busy families. There were unhealthy options at every turn, but this was just not an option for someone like their son. They showed great creativity and initiative in deciding to take matters into their own hands, rather than being passive and waiting around for someone else to open a healthy restaurant.

High-volume seller has tremendous power and influence

It might come as a surprise to many people when they discover that Walmart is actually the second-biggest seller of organic food in the United States. So it is already a place people go to pick up healthy food. What’s unique is that in addition to buying this type of food that they take home and prepare in their kitchens, shoppers can purchase ready-made food at Grown in the same way they would buy unhealthy fast food.

Also, because Walmart is such a high-volume seller of food, they have the power to push down prices of organic, healthy food. This dramatically changes the food-buying climate for consumers and makes healthy eating more affordable. This is especially significant, given that many people say they would like to eat healthier and buy more organic food, but the high prices prevent them from doing so.

More restaurants like this are needed

Allen deserves kudos for promoting the same food that helps him excel on the basketball court. As discussed by The Health Ranger recently, other star athletes like Tom Brady fuel their high performance by following healthy diets consisting of bountiful organic food such as vegetables, superfoods, and healthy protein.

Let’s hope the trend of opening healthy fast food restaurants takes hold and more locations of Grown open at additional Walmart stores and at other spots in various areas. For that matter, it would be great if other restaurants of this type develop throughout the United States. People are always looking for healthy options that are also convenient and affordable. Restaurants like Grown fill that need.


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Tom Brady under malicious attack by chemical shills for following an ultra-clean organic diet that avoids MSG and sugar /organicsnews/2017-02-08-tom-brady-under-malicious-attack-by-chemical-shills-for-following-an-ultra-clean-organic-diet-that-avoids-msg-and-sugar.html /organicsnews/2017-02-08-tom-brady-under-malicious-attack-by-chemical-shills-for-following-an-ultra-clean-organic-diet-that-avoids-msg-and-sugar.html#respond Wed, 30 Nov -0001 00:00:00 +0000 Tom Brady is no stranger to controversy. He’s come under fire in the world of sports before, such as during the “Deflategate” scandal not too long ago. Now, it seems Brady is being attacked for his own personal eating habits. The football star reportedly adheres to a strict diet that focuses on organic produce, whole grains, and lean meats. And according to the mainstream media, he is committing some kind of crime for eating that way.

The New York Post recently published an article that heavily scrutinized Brady’s diet. You see, in 2014, Brady committed the faux pas of explaining his diet to Sports Illustrated and attributing the way he eats to his success and longevity in football. The 39-year-old currently boasts one of the longest and most successful careers in the NFL; it is no surprise that the man reports nutrition is one of the keys to his accomplishments.

But in the fast food nation, nutrition is a four-letter word.

Brady gets bashed for following healthy diet

When describing his diet to Sports Illustrated, Brady said it was “80 percent alkaline and 20 percent acidic,” and noted that this combination helped to “maintain balance and harmony through [his] metabolic system.”

Brady’s personal chef, Allen Campbell, has described the diet in greater detail, noting that he only uses organic ingredients. Campbell says Brady doesn’t touch white sugar, white flour, or nightshade vegetables — which means no tomatoes, potatoes, eggplant, peppers, and even some berries. Brady also abstains from other ingredients like MSG, iodized salt, coffee, fungi, and dairy products. He uses olive oil for cold foods, and cooks with coconut oil.

It’s a pretty intense diet, but then again, Brady is an intense athlete. As the football star has said, “I don’t believe you could be a 39-year-old quarterback in the NFL and eat cheeseburgers every day.”

The Post however seems to think that Brady’s diet couldn’t possibly be as healthy as he claims. They claim that his adherence to an alkaline diet is “baffling.” They spoke with a New York-based registered dietitian named Lauren Harris-Pincus who also said that the science behind his diet was “sketchy.” Other professionals claim that his diet is based on “half-truths” and “myths,” but who is really perpetuating falsehoods, here? [RELATED: Learn more about propaganda in science at]

Science is actually on Brady’s side

Interestingly enough, there is actually quite a bit of evidence to suggest that yes, eating an alkaline diet and abstaining from toxic ingredients or nightshade vegetables can provide health benefits.

For example, nightshade veggies contain solanine — which has been shown to increase joint swelling and inflammation — something you definitely don’t want to have as a professional athlete. In animal models, increased solanine consumption resulted in higher levels of arthritic biomarkers and pain, and caused joint swelling. Other research also notes that nightshade vegetables contain other cholinesterase-inhibiting glycoalkaloids and steroids. Solanine is one of these compounds, as is the tomatine in tomatoes.

The researchers state, “When these inhibitors accumulate in the body, alone or with other cholinesterase inhibitors such as caffeine or food impurities containing systemic cholinesterase inhibiting pesticides, the result may be a paralytic-like muscle spasm, aches, pains, tenderness, inflammation, and stiff body movements.”

Nightshades do not have negative effects on everyone, but in some people, they do seem to create problems relating to pain and inflammation. It stands to reason that someone who is sensitive to nightshades would abstain from them, given their potential to cause these issues. [RELATED: Keep up with the latest food and diet headlines at]

As for the alkaline diet, well there’s some good research on that, too. In 2012, researchers found that following an alkaline diet was associated with a greater index of skeletal muscle mass in women. It is quite possible that the same holds true for men.

More recently, a study published in the International Journal of Sport Nutrition and Exercise Metabolism found that “a more alkaline dietary pattern may be beneficial for overall health, as dietary induced acidosis has been associated with greater risk of cardiovascular disease and bone disease.” The research was conducted by the Nutrition and Foods division of the  School of Family and Consumer Sciences at Texas State University.

And of course, MSG is known to cause a number of adverse health effects like migraines and upset stomachs; it’s also proven to cause muscle tightness in sensitive people. Sugar fares no better; it’s been linked to a myriad of health conditions and is a known contributor to a variety of diseases. No wonder Brady abstains from these toxic ingredients.

To put it simply, Brady follows an extremely healthy diet to maximize his performance and longevity — and its a diet that is based on real science.


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Fake claims: Foreign “organic” producers suspected of fraud /organicsnews/2017-02-07-fake-claims-foreign-organic-producers-suspected-of-fraud.html /organicsnews/2017-02-07-fake-claims-foreign-organic-producers-suspected-of-fraud.html#respond Wed, 30 Nov -0001 00:00:00 +0000 As the nation’s appetite for organic food is growing at roughly 15 percent per year, fake organic products are flooding the market. After suffering years of decline during the recession, the industry’s share of the U.S. food consumption now accounts for five percent, and that number is going up fast.

In fact, fresh organic foods are becoming so popular that consumer demand is exceeding the domestic supply. Therefore, the U.S. has been forced to look for organic foods elsewhere.

These imports, however, come with some quality issues. Speaking at the Northern Plains Sustainable Agriculture Coalition annual winter conference in Aberdeen, SD earlier this year, John Bobbe has voiced his concerns. Bobbe is the executive director of the Organic Farmers Agency for Relationship Marketing, a cooperative incorporated in Minnesota.

Foreign organic producers suspected of fraud

While organic farmers welcome high-quality natural imports, many of these foods are coming from countries like Ukraine, which has been found to have serious issues with organic integrity, said Bobbe.

Now, U.S. organic farmers must compete with world producers that don’t always maintain the same high organic production standards as the United States. The U.S. Department of Agriculture’s Foreign Agriculture Service (FAS) has cited one case of Ukrainian organic goods in Istanbul, Turkey, where the “certified transaction certificate” was missing, reported AG Week. This document provides information on the origin and transportation mode records of the goods and should accompany every cargo to its ultimate destination.

An organic certification agency annually checks these files. If violations occur, farmers risk a fine, imprisonment, and decertification. Both Ukraine and Turkey have had massive civil unrest which resulted in tens of thousands of jailed and fired employees.

“Under those circumstances, we wonder who’s minding the store about the integrity of organic,” Bobbe said. Turkey has now been accused by the FAS of “fraudulently manufacturing the transaction certificates,” among other issues. (RELATED: Read to stay informed about organics and chemical agriculture.)

Converting to organic crops comes at a cost

According to Bobbe, the U.S. should put more thought into how we can help domestic producers turn to organic cultivation. He stated that the U.S. has lots of conventional corn, and is in dire need of organic corn. Bushels of organic corn are coming in by the shiploads, he said. While America buys about 73 percent of its organic corn from Turkey, Turkey is a net importer of U.S. conventional corn. Where’s the logic here? If we export most of our conventional stuff to buy dodgy organic corn, why aren’t farmers growing high-quality organic corn in the first place? Money is the answer.

While many American farmers are considering making the switch, this comes at a higher cost. They must step away from synthetic pesticides, growth hormones, and antibiotics to improve soil and growing conditions. [RELATED: Check out for news coverage of pesticide use and its impact on your health]

According to Peter Miller of Organic Valley, a cooperative of farmers, there is often a production decrease associated with the transition. Also, Bobbe noted that the farmers tell him the current cost of producing a bushel of organic grain is about $10 a bushel, while buyers have said it costs them about $10.50 a bushel to import it into the U.S.

“The logical conclusion is they’re pricing domestic corn to lower their cost of the high-priced importing corn. They’re using the U.S. market as a ‘residual market,’ and getting their supply from the imports,” he added.

Furthermore, grain processors seem to enjoy the convenience of ordering one large shipment of organic grains instead of dealing with many smaller U.S. farmers. About 40 percent of organic corn and 70 percent of organic soybeans used in the U.S. are imported. Bobbe said that the agriculture industry is going to have to come up with a plan on how to grow domestic organic foods. However, with the current low prices, farmers are sending a signal that they do not want to make the switch to producing quality food.


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Denmark puts 53 million Euros towards becoming the first organic nation /organicsnews/2017-01-24-denmark-puts-53-million-euros-towards-becoming-the-first-organic-nation.html /organicsnews/2017-01-24-denmark-puts-53-million-euros-towards-becoming-the-first-organic-nation.html#respond Wed, 30 Nov -0001 00:00:00 +0000 Recognizing the immense environmental and economic benefits of producing clean food, the European nation of Denmark is on a mission to transform its entire agricultural landscape into a chemical-free, organic paradise. And according to new reports, it is rapidly doing so with money it smartly invested back in 2015 which, if everything goes according to plan, will soon make Denmark the world’s first, 100 percent organic country.

Boasting one of the world’s oldest organic brands, Denmark is already widely renowned for its ambitiously progressive system of agriculture. The Scandinavian country has long been a world leader in organic exports, which since 2007 has boosted its economic output by some 200 percent. And as more and more countries demand food free of pesticides and other toxins, Denmark is poised to continue this positive growth for the foreseeable future.

But simply producing a whole lot of organics isn’t enough for Denmark, as the highly developed nation now wants to attain the global title as being the first country to go completely organic. A 67-point document drafted by Økologiplan Danmark explains that the goal is to double the amount of agricultural land cultivated using organic methods by 2020, including state-owned land.

“The government intends to tackle the task of turning Denmark into a 100% organic country by working on two different fronts,” explains True Activist about the plan. “First, it will give a boost to turn traditional farmland into organic and stimulate increased demand for pesticide-free products … [t]he second part involves promoting the nation’s transition to organic.” (RELATED: Stay informed about pesticides at

Denmark’s organic conversion will be a success because all involved parties are fully unified

In line with the Organic Action Plan for Denmark, the plan is to use land owned by the government to cultivate food using organic and biodynamic methods. Independent, small-scale farms, many of which are owned by families, will also receive a cash boon and the support they need to transition their crops to 100 percent organic — livestock included — by the target deadlines.

To keep up with the latest advancements in agriculture, the Danish government will duly allot money towards developing new technologies and approaches that will help organic and biodynamic farmers achieve high yields without the need for pesticides, herbicides, and other noxious chemicals. There won’t be a reason not to use these methods, in other words, as “green” farming will end up paying for itself.

“Not only will land belonging to the government be cultivated using organic and biodynamic methods, but the government will support and finance those working and investing in this sector, to develop new technologies and ideas that help promote growth,” says Organic Vegan Earth.

“And we’re not just talking about fruits and vegetables, but also livestock — particularly pigs.”

So far, everything seems to be going smoothly as Denmark’s Ministry of Food, Agriculture and Fisheries, as well as the country’s defense department, are both on board and already transitioning the food served to workers at state-run cafeterias to organic and chemical-free. As many as 40 percent of such facilities are already serving organic food, so it’s really a matter of getting the remaining 60 percent fully transitioned as soon as possible.

Also cooperating is Denmark’s Ministry of the Environment, which is already busy at work converting much of the land it governs to organic, and developing new ways to entice more organic farmers to rent or lease land for such purposes, including encouraging folks to grow more of their own food at home. The Ministry of Education is likewise developing new curriculum to teach children and teens about the benefits of organic farming.”

“… the reform of the educational system looks to not only invigorate nutrition-based education, with specific courses dedicated to food as well as organic farming, which will be studied in science classes,” adds Organic Vegan Earth. “A whole country and all of its institutions are marking together to build an organic future.”

Read more about fresh, organic foods at


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