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Forks Over Knives - Official Trailer

Forks Over Knives - Official Trailer
Related:  Diet

Dom's Kefir-cheese in-site Blue, Brie and Camembert cheese types including a cross between these mold types made from kefir is quite simple. Such cheese can be prepared with Kefir-Leban, as a 100% kefir base explained above, which is pressed, inoculated and incubated to mature the cheese. The mold breaks down the more complex molecules of protein and fats, and impart the characteristic sharp taste to Blue cheese. That taste is due to the fungal metabolites, butyric acid and ammonia. A more preferable base for a molded cheese, is to prepare the basic kefir cottage style cheese explained above, for this will produce a non acid molded cheese closer to the more common molded cheeses. I'll explain the kefir cottage style cheese here to prepare molded cheese.

Une vidéo choc pour dénoncer l'élevage intensif de lapins Certains n'ont pas d'oreilles, d'autres des croûtes ou encore des plaies purulentes sur le corps : les conditions de vie des lapins montrées dans une vidéo mercredi de l'association L214 font froid dans le dos. Les images proviennent de huit élevages en Bretagne et dans le Poitou-Charentes, où les membres de l'organisation de défense des animaux ont pu s'introduire. "Et ce qu'on y voit est tout à fait représentatif de l'ensemble de la filière en France", insiste pour Metro Brigitte Gothière, de l'association. Une situation d'autant plus alarmante que la filière de la viande a été éclaboussée ces dernières semaines par plusieurs scandales, de l'affaire de la viande chevaline aux traces de médicaments retrouvées dans des carcasses de cheval. Des lapereaux assommés sur des rebords de cage Le problème de l'antibiorésistance >>> La vidéo tournée par l'association L214.

How ‘certified organic’ went corporate Michael J. Potter is one of the last little big men left in organic food. Eden Foods is one of the last independent organic food producers in an industry dominated by large corporations. More than 40 years ago, Potter bought into a hippie cafe and “whole earth” grocery here that has since morphed into a major organic foods producer and wholesaler, Eden Foods. But one morning last May, he hopped on his motorcycle and took off across the Plains to challenge what organic food — or as he might have it, so-called organic food — has become since his tie-dye days in the Haight district of San Francisco. The fact is, organic food has become a wildly lucrative business for Big Food and a premium-price-means-premium-profit section of the grocery store. Bear Naked, Wholesome & Hearty, Kashi: All three and more actually belong to the cereals giant Kellogg. All of which riles Potter, 62. “Someone said, ‘Thank you,”‘ Potter recalls. And that was that. “The board is stacked,” Potter says. Miles V.

17 Must-See Food Documentaries Think documentaries equal a snooze fest? No way! Skip the action or romcom flick to educate (and entertain) yourself with these 17 must-see food documentaries. We’ve done the ground work and promise you will leave each of these films knowing a little (or a lot!) more about the role of food in our lives. Food Inc.: This film touches on the politics of food production, farming, obesity and disease in our 21st-century diet. Food Fight: Foodie celebs like Wolfgang Puck, Michael Pollan and Dan Barber talk about how food has changed in American and the growing organic-food movement. Dirt! Fresh: Urban farming activist Will Allen and Joel Salatin discuss how corporate America threatens our food economy. Killer at Large: An in-depth look into America’s obesity problems centered around a 12-year-old liposuction patient. King Corn: As America’s most subsidized crop, this documentary follows two friends who plant an acre of corn and track it from seed to shelf. What’s on Your Plate?

Forks Over Knives La santé dans l’assiette | STREAMING Why Calorie Counts Are Wrong: Cooked Food Provides a Lot More Energy | The Crux by Richard Wrangham, as told to Discover’s Veronique Greenwood. Wrangham is the chair of biological anthropology at Harvard University, where he studies the cultural similarities between humans and chimpanzees—including our unique tendencies to form murderous alliances and engage in recreational sexual activity. He is the author of Catching Fire: How Cooking Made Us Human. When I was studying the feeding behavior of wild chimpanzees in the early 1970s, I tried surviving on chimpanzee foods for a day at a time. I learned that nothing that chimpanzees ate (at Gombe, in Tanzania, at least) was so poisonous that it would make you ill, but nothing was so palatable that one could easily fill one’s stomach. About 25 years later, it occurred to me that my experience in Gombe of being unable to thrive on wild foods likely reflected a general problem for humans that was somehow overcome at some point, possibly through the development of cooking. But the Atwater Convention has two big flaws.

Dr. Terry Wahls’ TedTalk on Treating MS Through Diet » Paleo Hot Mess | Paleo Hot Mess It occurred to me this week that I hadn’t yet posted the video clip that inspired me to go back on the Paleolithic Diet when my symptoms returned earlier this year, which is a real shame, as it is a major eye opener! See for yourself: This should be of particular note to all my skeptics out there (and I love you, keep asking the hard questions so that science will continue to progress, it would never exist without you) that this is a TRAINED DOCTOR, not some natural medicine raw food vegan hippie, who herself admits she believed the party line that “diet has no shown link to autoimmune disorders”! The medical industry may say this over and over to their patients, leading them to believe they will have to be on medication that doesn’t even work half the time for the rest of their lives. I’ve heard it too.

What if It's All Been a Big Fat Lie? If the members of the American medical establishment were to have a collective find-yourself-standing-naked-in-Times-Square-type nightmare, this might be it. They spend 30 years ridiculing Robert Atkins, author of the phenomenally-best-selling ''Dr. Atkins' Diet Revolution'' and ''Dr. Atkins' New Diet Revolution,'' accusing the Manhattan doctor of quackery and fraud, only to discover that the unrepentant Atkins was right all along. Or maybe it's this: they find that their very own dietary recommendations -- eat less fat and more carbohydrates -- are the cause of the rampaging epidemic of obesity in America. When Atkins first published his ''Diet Revolution'' in 1972, Americans were just coming to terms with the proposition that fat -- particularly the saturated fat of meat and dairy products -- was the primary nutritional evil in the American diet. Thirty years later, America has become weirdly polarized on the subject of weight.

Color Wheel of Fruits and Vegetables By Darrell Miller - 2008-01-12 The majority of people know that eating five servings of fruits and vegetables a day is very important. By eating fruits and vegetables of a variety of different colors, one can get the best all-around health benefits. Each different color fruit and vegetables contains unique health components that are essential to our health. Fruits and vegetables are very important to our health because they are whole foods, created by nature, that are rich in a large amount of nutrients. Eating plenty of healthy vegetables and fruits helps prevent heart disease and strokes, diverticulitis, control your blood pressure, prevent some types of cancers, and guards against cataract and macular degeneration or vision loss. Red Fruits and Vegetables Contain nutrients such as lycopene, ellagic acid, Quercetin, and Hesperidin, to name a few. Orange and Yellow fruits and vegetables Contain beta-carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C. Discuss this Document

New Research Shows Poorly Understood “Leaky Gut Syndrome” Is Real, May Be the Cause of Several Diseases Russian spy-watcher Andrei Soldatov on Snowden’s strange behavior in Russia, the Nemtsov assassination, and signs of a power struggle in Putin’s inner circle. Andrei Soldatov’s beat is Russian spies, which is a hot topic for a new cold war. As editor of agentura.ru, an online “watchdog” of Putin’s clandestine intelligence agencies, he has spent the last decade reporting on and anatomizing the resurrection of the Russian security state, from KGB-style crackdowns on dissent at home to adroit or haphazard assassinations abroad. Most recently, Soldatov and his coauthor and collaborator Irina Borogan broke serious news about the extent to which the Federal Security Service (FSB) was surveilling and eavesdropping on everyone within slaloming distance of the 2014 Sochi Winter Olympics. Weiss: You’ve no doubt seen the CNN report about Russian hackers infiltrating White House computers and obtaining President Obama’s personal schedule. Soldatov: Reportedly, it took months. [Soldatov nods.]

Organic—or Not? Is Organic Produce Healthier Than Conventional? A. There are at least two good arguments for eating organic: fewer pesticides and more nutrients. Let’s start with pesticides. Pesticides can be absorbed into fruits and vegetables, and leave trace residues. The Environmental Working Group (EWG), a nonprofit, nonpartisan organization, pored over the results of nearly 51,000 USDA and FDA tests for pesticides on 44 popular produce items and identified the types of fruits and vegetables that were most likely to have higher trace amounts. Most people have no problems eating conventionally grown produce but if you feel strongly about pesticide residues, the EWG’s list below should help you shop. As for nutrients, in 2007 a study out of Newcastle University in the United Kingdom reported that organic produce boasted up to 40 percent higher levels of some nutrients (including vitamin C, zinc and iron) than its conventional counterparts. Bottom line: “Eating more fresh fruits and vegetables in general is the point,” says Mitchell.

Psychologists Have Uncovered a Troubling Feature of People Who Seem Nice All the Time This week, a Texas mother pointed out that a high school geography textbook was painting a misleading picture of slavery — and the publisher acknowledged she was right and immediately moved to correct the text. Mother Roni Dean-Burren was surprised to learn McGraw Hill Education's ninth-grade textbook World Geography seemingly lacked any reference to the brutal conditions endured by black people captured and sold in the Atlantic slave trade, BuzzFeed reports. Her concerns were subsequently mirrored by tens of thousands of Facebook users. The questionable section of the textbook, titled "Patterns of Immigration," reads "The Atlantic slave trade between the 1500s and the 1800s brought millions of workers from Africa to the southern United States to work on agricultural plantations." In a video posted to Facebook, Dean-Burren explained precisely what was wrong with that section — the term "worker" omits mention of the vile, coercive nature of slavery.

Raw-food revolution: beyond carrot sticks | Health If the thought of a raw-food diet conjures up images of bland greens and handfuls of nuts and seeds, then it may be time to re-imagine the possibilities of raw food. "Not many people can envision the raw-food diet; they think of apples or raw meat," said Monika Kinsman, founder and CEO of Thrive, a vegetarian restaurant in Seattle that aims to make raw food accessible. Raw-vegan-food diets are based on the belief that plant food in its natural state contains the most nutrition for human bodies. Raw-food proponents believe that cooking with temperatures higher than 118 degrees breaks down food enzymes, which are essential for digestion. "The whole idea of raw food implies giving up flavor, which is the biggest misconception," said Larisa Goldin, who eats meat about twice a week and is a Thrive customer. For Goldin, integrating largely raw meals into her diet, reducing sugar intake and eating less meat contributed to 20 pounds of weight loss.

Cancer therapy using sodium bicarbonate The fundamental reason and the motives that suggest a therapy with sodium bicarbonate against tumours is that, although with the concurrence of a myriad of variable concausal factors – the development and the local and remote proliferation of these tumours has a cause that is exclusively fungin. At the moment, against fungi there is no useful remedy other than, in my opinion, sodium bicarbonate. The anti-fungins that are currently on the market, in fact, do not have the ability to penetrate the masses (except perhaps early administrations of azoli or of amfotercin B delivered parenterally), since they are conceived to act only at a stratified level of epithelial type. They are therefore unable to affect myceliar aggregations set volumetrically and also masked by the connectival reaction that attempts to circumscribe them. We have seen that fungi are also able to quickly mutate their genetic structure.

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