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Ancient Grains for Modern Meals PDF Print E-mail
Written by Dee McCaffrey, CDC   
Sunday, May 22, 2016

 

ancient-grains-you-may-have-never-triedTraditionally hailing from the fertile crescent in Egypt and Israel, as well as other parts of the world such as Central America, South America, and Asia, an “ancient grain” refers to species of whole grains and seeds that have been part of the human diet for 10,000 years, but haven’t been modified over time by plant science, as opposed to more widespread cereal grains such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.

For many years, archaeologists have reported finding the remains of these grains in ancient sites. For example, researchers in China found the remains of charred wheat and millet in Yunnan that are thought to be nearly 4,000 years old, and in 1991 archeologists discovered the body of Ötzi the Iceman protruding from a melting glacier in the Italian Alps that had been preserved in ice for over 5,000 years. His last meal was preserved, examined and found to include einkorn wheat!

However, the term “ancient grain” doesn't mean just a 5,000-year-old grain found in ice. It refers to the ancient types of grains that have only recently been “discovered” by the West. These heritage grains have been grown by different societies all over the world for thousands of years.

These include Einkorn, Emmer (Farro), Spelt (the original unhybridized wheat species of 10,000 years ago), Freekeh, and Kamut, and non-wheat grains such as Quinoa, Red and Black rice, Blue Corn, Buckwheat, Barley, Rye, Oats, Amaranth, and Millet.  These grains retain their original high quality nutrition, distinctive rich nutty flavors, and are less allergenic than modern hybridized and genetically modified grains.

“Modern grains” such as wheat, corn, and rice have been extensively cross-bred to make them easier to grow and process into flours and starches that are used in breads, cereals, pastas and baked goods. “Modern wheat” is a hybrid descendant of the three ancient wheat varieties.  Because of the changes modern grains have undergone over time, they have less nutrition and some people have developed allergies to the cross-bred, genetically altered proteins in the grains.

Ancient Grains for Modern Meals

The research shows that many ancient grains are higher in protein, vitamins, minerals and antioxidants than modern grains.  All grains can be cooked similar to rice—add 1 cup grain to 2 cups liquid, bring to a boil, then reduce heat, cover and let cook until the grains are tender and chewy.  The dried grains can also be ground into flour to make breads and other baked goods.  Here are a few “new” ancient grains to try.

Ancient Wheat and Gluten Grains (there are anecdotal reports that some people who are sensitive to wheat can tolerate the ancient species of wheat, but that is on an individual basis):

ancient grains2 Einkorn is nature’s original wheat, the most ancient grain grown by the first farmers of the Fertile Crescent more than 10,000 years ago. Einkorn is very different from other varieties of wheat because it is the only wheat species never to be hybridized. And this difference is clearly visible. Einkorn grows very tall, as wheat did long ago; each einkorn kernel is a third of the size of today’s modern wheat.

Einkorn does not contain the type of gluten that is a problem for those with celiac disease and although it is still not recommended for celiacs, it may be okay for those with more mild gluten intolerance. Einkorn flour can be substituted for whole wheat flour in most recipes. Whether you’re baking sweet or savory you’ll get great results.

Farro (or emmer wheat), also called Pharaoh’s wheat, is a chewy, nutty-tasting grain that originated in Egypt thousands of years ago. It’s said to have been widely consumed by the Roman legions, and in Italy today it’s a common ingredient in soups and is used as a substitute for arborio rice in risotto dishes (called farrotto). Many pasta lovers prefer pasta made from farro to pasta made from durum wheat. Look for “whole farro” on labels; if it’s “pearled,” it’s not a whole grain because the bran has been removed.

Spelt: Spelt was also an important grain in ancient Greece and Rome.  In Italy today, spelt is known as farro grande, or "big farro." It is higher in protein than common wheat and is rich in vitamin B2, manganese, niacin, thiamin, and copper. It's said to help people with migraine headaches, atherosclerosis or diabetes.  It has a nutty flavor and can be used in place of modern wheat in most recipes.

Note: Look for the words “whole spelt” on spelt products, because some spelt products contain refined spelt.

 Freekeh (pronounced free-kah), also called or farik, traces its roots back several thousand years to ancient Egypt and surrounding areas. It is common in Middle Eastern and North African cuisine.  Freekeh refers to a harvesting process rather than an actual grain. The grain, typically farro or spelt, is harvested when it is young, yellow, and soft—at its peak nutrition—and then roasted and rubbed. This unique process gives freekeh its signature distinct flavor that's earthy, nutty, and slightly smoky. Similar to the type of bulgur wheat used to make tabbouleh, freekeh is often sold cracked into smaller, quicker cooking pieces.  Freekeh cooks quickly in about 20-25 minutes.

Try it in pilafs or savory salads, or cook it into a delicious porridge.

Kamut® is an ancient Egyptian word for wheat. Brought back as a souvenir said to be from an Egyptian tomb, this ancient wheat variety was introduced to modern farmers at the Montana State Fair in 1960 as “King Tut’s Wheat” but was largely ignored and has remained unused in farming until recently.  Today, millions of pounds of this rich, buttery-tasting wheat are grown on organic farms and made into over 450 whole-grain products around the world, such as pasta, flour and bread.

Barley is one of the oldest cultivated grains. Egyptians buried mummies with necklaces of barley.  Ancient Greeks and Romans revered barley and used it extensively in their training diets. Ancient Roman gladiators were sometimes known as hordearii, which can literally be translated to “eaters of barley.”  Along with other grains, barley is a good source of the complex of nutrients and minerals that make strong bones so they can resist breaking.  Barley contains much more cholesterol-lowering fiber than oats. A cup of barley gives you 13.6 grams of fiber, whereas oatmeal provides 3.98 grams per cup.

When buying barley, you need to know that not all barley is not the same. The pearl barley that you may see in the supermarket is highly processed to remove the outer bran layer that contains most of the fiber, as well as much of the inner endosperm layer, which contains many of the other nutrients. Pearl barley is processed and is not considered a whole grain. Look for hulled barley (also called dehulled barley), which has only the tough, inedible outermost hull removed. You’ll have to rinse this type of barley and cook it a bit longer, but the nutrient content and richer flavor make it worthwhile.

Rye is a grain related to wheat and barley.  Archeological evidence suggests that it was probably a weed that mixed with wheat to create a natural hybrid grain. It was first grown around 1800-1500 BC in Central and Eastern Europe and remains the main bread grain in those regions. Rye flour is used for bread and crackers, while whole rye berries can be cooked like other grains and eaten as breakfast porridge and side dishes.  When buying rye breads or crackers, be sure they are made from whole rye or rye berries. Just because it’s called rye bread doesn’t mean that it doesn’t contain processed white flour.

 Gluten-Free Ancient Grains:

Quinoa (pronounced "keen-wah") was cultivated in the Andes mountains in South America by the Inca who called it “mother of all grains”  because it gave strength to their warriors. It has been a staple food in South America for more than 5,000 years.  While it is often referred to as a grain, quinoa is technically the seed of a plant from the same plant family as Swiss chard and beets. When cooked, it resembles a cross between couscous and brown rice.  It is small, light and fluffy and cooks in about 10-12 minutes.

While the most popular varieties of quinoa are transparent yellow and red, other varieties are orange, pink, purple, or black.  Quinoa makes a great side dish alternative to rice or pasta, and can also be eaten as a warm breakfast porridge.  Like other grains, quinoa can be ground into flour and made into pasta.

Black Rice is one of several species of the rice family—rice is one of the oldest grains ever grown for human consumption as early as 6,000 BC.  Also known as Forbidden Rice, black rice is an ancient grain that was once eaten exclusively by the Emperors of China. It is treasured for its delicious roasted nutty taste, soft texture and beautiful deep purple color. Black Rice contains a class of antioxidants called anthocyanins which lend purple and red colors to foods and have strong anti-inflammatory properties that protect our body against cancer, heart disease, diabetes, Alzheimers and more.

Black rice comes from the same plant family as other colored rice and includes several varieties, such as Indonesian black rice and Thai jasmine black rice. The different types of black rice contain very similar health benefits and all have a mild, nutty taste which is similar to the taste of more familiar brown rice.  Because it is unrefined and denser than white rice, black rice takes longer to cook. The best results can be achieved by first soaking your black rice for at least one hour before cooking it, but preferably for several hours. Drain and rinse the rice before adding fresh water for cooking.

Red Rice has many of the same health benefits of its cousin black rice, owing to the anthocyanins that lend their red color to the grain. Red rice has a rusty-brown color and is an unrefined, short-grain rice. It has a distinct nutty taste and a firm, slightly chewy texture. Red rice is often labeled as “Bhutanese red rice” or “cargo rice.” Its strong, earthy flavour makes it ideal to serve with poultry and meats or cold in colorful rice salads. 

Blue Corn is an older, less hybridized form of corn than the modern yellow and white varieties.  Also known as maize, sweetcorn, and Indian corn, corn is native to the Americas, growing wild in what is now southern Mexico as long as 70,000 years ago. The anthocyanins in blue corn are the same type of antioxidants found in other bluish foods such as blueberries, blackberries, grapes and raisins.  Blue corn is sold in the form of blue corn flour, blue corn tortillas, and blue corn chips and taco shells. It can be used to make cornbread and corn muffins.

Buckwheat is not a part of the wheat family, despite its name. It is actually a seed related to the rhubarb. When the seeds are ground, it makes a dense, dark colored flour with a nutty taste.  Many products are made solely from buckwheat, such as soba noodles and kasha. Buckwheat is the only grain known to have high levels of an antioxidant called rutin, and studies show that it improves circulation and prevents LDL (bad) cholesterol from blocking blood vessels.

Oats probably originated in the greater region of northern Germany, and were particularly favored in Scotland and other Celtic lands.  Some archaeologists claim that oats did not enter cultivation until the 1st century, others assert that oats were being grown in Germany, Denmark, and Switzerland by 1000 B.C. and perhaps even earlier. Although both the ancient Greeks and Romans knew of oats, they used this grain sparingly, and oats never established firm roots in the Mediterranean region. Oats would not have been known to the peoples of the Bible.

Oats are generally available in a few different forms: as oat groats, which are whole kernels that can be cooked like rice; steel-cut oats, which are groats that have been sliced lengthwise and so require longer cooking times, and rolled oats, which are flattened kernels that cook relatively quickly. Oat bran, the outer layer of oat groats, is also available in bulk or as a cereal. While oat bran has fewer calories than whole oats, it has more dietary fiber and higher concentrations of minerals.

Oats are one of the main ingredients in granola and muesli. Groats can be prepared like a pilaf and resemble the taste of wheatberries; they can be added to steamed or grilled vegetables, soups, stews, stuffings, poultry or fish breadings, whole wheat breads and muffins, cookies, cakes, and even pancakes.
If grown and packaged separately from wheat, oats do not contain gluten and so constitute a safe grain for people who are wheat- or gluten-intolerant.

Amaranth is native to both Mesoamerica and the Andes and was a major food crop of the Aztecs and Incas. This tiny grain resembles fine couscous and has a nutty, corn-like flavor. Popped amaranth is a popular street snack in South America. Amaranth is almost always whole, since the grains are too small to easily refine. It cooks very quickly, so be sure not to overcook as it will become sticky.

 Millet is not just one grain but the name given to a group of several small related grains that have been around for thousands of years and are found in many diets around the world.   Millets are the leading staple grains in India, and are commonly eaten in China, South America, Russia and the Himalayas. Now people in the United States are are eating millet as well.  Millet's incredible versatility means it can be used in everything from flatbreads to porridges, side dishes and desserts.

In addition to being cooked in its natural form, millet can be ground and used as flour or prepared as polenta in lieu of corn meal.  As a gluten-free whole grain, millet is a great option for those who need to avoid gluten grains.  Millet is easy to prepare, and can be found in white, gray, yellow or red. Its delicate flavor is enhanced by toasting the dry grains before cooking. 

 
Are Baby Carrots Real Food? PDF Print E-mail
Written by Dee McCaffrey, CDC   
Sunday, May 22, 2016

babycarrotimage

Have you ever wondered where baby carrots come from? Are they a separate, diminutive species of carrot, or are all those internet rumors true--that baby carrots are “manufactured” by grinding up all the broken and ugly big carrots that can’t be sold in the package and processing them into the “baby” carrots?

Let me set the record straight.  Baby carrots are real carrots.

Baby carrots are the brainchild of a Bakersfield, CA farmer who was losing 70% of his carrot crop to waste due to imperfect looking carrots that he couldn't sell.  In the late 1980's he came up with the idea to peel and cut the carrots that were too twisted or knobbly into pieces small enough to make use of their straight parts.  He bought an industrial green-bean cutter, which just happened to cut things into two-inch pieces. Thus was born the standard size for a baby carrot.  In 1989, he sold the "mini carrots" to a local supermarket, and the rest is history.  Today baby carrots account for over 80% of all retail carrot sales.  They are an economic juggernaut!

The technique for growing, peeling and cutting carrots into "babies" has been perfected.  Today, the carrots used to make baby carrots are not the misfits.  They begin as full-size, long and slender carrots which have been bred for size, diameter, and uniform color—a hybrid carrot that combines the best qualities of more than 250 known commercial carrot varieties. To get the best tasting carrots, they are allowed to grow almost to full maturity before harvesting. The ideal carrot is about 5/8-inch in diameter and 14 inches long, a length that allows the carrot to be cut into four 2-inch pieces to make baby carrots.

After being cut, the carrot pieces go through a peeler to remove their skins. While going through the peeler, they tumble together (like a rock tumbler), so the edges get “polished” by other carrots during the process.  This is why baby carrots are smooth and uniform looking.

 So there you have it.  Baby carrots are real food.  Continue to enjoy them as snacks and in your meals.

 
Fruit Flies Fed Organic Diets Are Healthier Than Flies Fed Nonorganic Diets PDF Print E-mail
Written by Michael McCaffrey   
Saturday, May 21, 2016

 

fruitfliyimage

A new study out of Dallas shows that fruit flies fed organic diets are healthier than those fed nonorganic diets.

The two primary measurements of health where fertility and longevity.

The study came from the lab in Southern Methodist University. Where SMU biologist Johannes Bauer said that “While these findings are certainly intriguing, what we now need to determine is why the flies on the organic diets did better, especially since not all the organic diets we tested provided the same positive health outcomes,” said Bauer.

They don’t know why the flies on the organic diet did better – that will involve more research.

The findings, “Organically grown food provides health benefits to Drosophila melanogaster,” have now been published in the open access journal PLOS One. Buaer and Ria Chhabra, a high school student, co-authored the paper with Santharam Kolli, a research associate at SMU. The article is available from PLOS One online at http://bit.ly/RGB8LJ.

Because of the low costs associated with fly research and the fly’s short life cycle, researchers use fruit flies to study human diseases such as diabetes to heart function to Alzheimer’s disease.

The flies were fed extracts made from organic and conventional potatoes, soybeans, raisins and bananas. They were not fed any additional nutritional supplements. The researchers tested the effects of each food type independently and avoided any confounding effects of a mixed diet.

Source:here’s the link to the source article.

 
Go Nuts! Harvard Study Shows A Handful a Day Keeps the Doctor Away PDF Print E-mail
Written by Dee McCaffrey, CDC   
Wednesday, May 18, 2016

Nut study picWhenever I’m asked what type of “energy bar” I recommend for snacking, I say that the best way to get energy and satisfy hunger is to eat a handful of nuts, not a bar.  Nuts are high in protein, fiber, healthy fats, vitamins, minerals, enzymes and antioxidants—all of the necessary components of a healthy balanced meal. And according to new results from two long running Harvard studies published in the November 21, 2013 issue of the New England Journal of Medicine, that handful of nuts will likely add years to your life by cutting your risk of cancer, heart disease, stroke and respiratory disease.  And if you eat a handful of nuts every day, you’ll likely keep the pounds off too.

The researchers found that people who ate nuts every day lived longer, healthier lives than people who didn’t eat nuts. The most obvious benefit was a reduction of 29 percent in deaths from heart disease — the number one cause of death in the United States.  But they also saw a significant reduction —11 percent — in the risk of dying from cancer.

The findings were collected over 30 years from the 120,000-person Nurses’ Health Study, which has been following up with volunteers since 1976, and the Health Professionals Follow-up Study, involving more than 50,000 men and dating back to 1986.  Participants were asked every few years how often they had eaten a serving of nuts: never or almost never, one to three times a month, once a week, two to four times a week, five or six times a week, once a day, two or three times a day, four to six times a day, or more than six times a day.

The findings showed that people who ate just one ounce of nuts a day seven or more times per week had a 20 percent lower death rate from a variety of causes such as heart disease, stroke, cancer and respiratory illness.  In all the analyses, the more nuts people ate, the less likely they were to die over the 30-year follow-up period.

Just eating nuts every once in a while lowered the death rate by 7 percent over 30 years.

Eating nuts once a week lowered the death rate 11 percent.

People who ate nuts five to six times a week had a 15 percent lower death rate.

And people who ate nuts gained less weight over time than people who didn’t, which shows that eating nuts does not necessarily pack on pounds.  However, portion control is key.  Eating too much of any food can affect weight loss efforts.

As a good source of protein, healthy fats, vitamins, minerals, fiber, and several potent antioxidants, nuts are one of nature's nutrient-rich foods.  The study found that it doesn’t matter what type of nuts were eaten--almonds, walnuts, pecans, cashews, macadamia nuts, pistachios, etc—they all had life-saving effects.

Other smaller studies have found that people who eat nuts have all sorts of biological benefits: less inflammation, which is linked to heart disease and cancer; less fat packed around the internal organs; better blood sugar levels; lower blood pressure — and even fewer gallstones.  In 2003, on the basis of findings from those smaller studies, the Food and Drug Administration concluded that for most nuts, eating 43 grams a day, or about 1.5 ounces, as part of a healthy diet, may reduce the risk of heart disease.  One ounce of nuts is the equivalent of about a handful.  Since each nut has a different weight, the number of nuts per ounce differs.  Here's a handy chart to help you keep your portion in check:

nut chart full

nut handful

I always recommend eating nuts in their raw form, not roasted.  Roasting nuts destroys their healthy fats and turns them rancid.  If you have a difficult time digesting nuts it’s probably because they need to be soaked first.  When soaked, nuts are ten times more nutritious and much easier for your digestive system to break down than in their raw unsoaked form. You can read more about soaking nuts here.

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Soaking Nuts for Good Health PDF Print E-mail
Written by Dee McCaffrey, CDC   
Saturday, May 14, 2016




soakednuts-and-seeds-in-seiveNuts and seeds are two power foods that can bestow some serious health benefits—including weight loss, reduced levels of inflammation, reduced risk of heart disease and reduces risk of type 2 diabetes.  However, as a way of preserving and protecting them in the wild, Mother Nature designed them to be quite difficult to digest, and even toxic. 

 

You see, locked inside all seeds (nuts, grains, and legumes are seeds of plants too) is the genetic material to grow an entire new plant. As you might imagine, Mother Nature would want to protect a seed from anything that might want to consume it before being able to reproduce itself.  Therefore, seeds were equipped with an arsenal of self defense mechanisms known as anti-nutrients, which are contained in the outer seed coat (or bran, in the case of grains).  These toxic anti-nutrients keep insects, predators, bacteria, viruses or fungi, from destroying seeds prematurely.

These anti-nutrients also act as built-in growth inhibitors—a preservation system that allows the seeds to remain dormant for long periods of time.  This is why they can be kept in a dormant state in seedbanks for decades without any damage to their DNA. The anti-nutrients protect the seed until conditions are right to start the growth cycle.  In order to sprout, plants need moisture, warmth, time and slight acidity in the soil or water. 

When placed in water or planted in the ground, a seed will begin to germinate.  Once the germination process starts, natural enzyme activity eliminates the anti-nutrients from the outer seed coating and transforms the long-term-storage properties of the seed into simpler molecules that are easily digested. This is why soaking nuts, seeds, grains, and legumes has been an important part of traditional food preparation for thousands of years. Soaking mimics the natural germination process that occurs in nature.  What’s more, this process unlocks important enzymes and nutrients that are unavailable to us when the seeds or nuts are not soaked.

 

Before I go into how to soak your nuts and seeds, I want to explain what the anti-nutrients are, why they can be harmful to your health and why soaking is an important practice. The main anti-nutrients are: enzyme inhibitors, phytates, and lectins.

Enzyme inhibitors
Plant seeds, especially nuts and seeds, contain enzyme inhibitors that ward off predators. These inhibitors block enzyme function, particularly the enzymes required to digest proteins, which can put a real strain on the digestive system if consumed in excess.  The inability to digest proteins can lead to chronic inflammation, insulin resistance, impaired digestion, immune suppression, increased allergies, severe intestinal issues and declined mental function.

Phytates (Phytic Acid)
The most known anti-nutrient found in nuts, seeds, and grains is phytic acid (or phytate), a compound that protects the plant seed from premature germination. When you eat foods containing phytates, they combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption.  Phytates also have the potential to block protein absorption.

 

Over time, regularly consuming foods that contain phytates can lead to serious mineral deficiencies and cause a wide array of health problems including bone loss, digestive issues, autoimmune diseases, allergies, skin irritations, decaying teeth, and hormone disruption.

However, seeds, nuts, and grains contain an enzyme called phytase, which is activated by soaking and breaks down phytic acid.

 

Lectins
Lectins are basically carb-binding proteins that are present in nearly all foods, both plant and animal.  In plants, they act as built-in pesticides that nature intended for warding off predators (humans included).  These types of lectins are highly concentrated in grains (especially wheat), beans (especially soybeans), and nuts. When consumed in large quantities, they are very harmful to the small intestine. They stick to the lining of the small intestine and damage the sensitive villi that are responsible for transporting nutrients into the bloodstream.

 

Over time, lectins lead to a condition called “leaky gut syndrome” which means that the delicate lining of the small intestine has become so damaged and perforated that undigested food particles,  proteins, toxins and other pathogens are able to “leak” into the bloodstream and bind to tissues and organs throughout the body. This triggers inflammation  in the body as a way to protect the affected tissue. Because of this, lectins are also linked with autoimmune disorders like irritable bowel syndrome, Chron’s disease, ulcerative colitis, thyroid disorders, fibromyalgia, arthritis, lupus and many others.

 

Soaking and Sprouting Increases Nutritional Content

soaking cashewsIf all this sounds like a hazard to your health, it is!  Many people suffer from the effects of antrinutrients beacuse they eat a large amount of grain foods that have not been soaked or sprouted.  Nuts and seeds are typically eaten in small quantities compared to grains, but it is still important to soak them as well.  When soaked, the vital proteins, vitamins (especially B vitamins), enzymes and minerals are unlocked, making them ten times more nutritious than in their raw unsoaked form. Our not-so-distant ancestors understood this very well. They never consumed these foods without soaking, sprouting, or fermenting them first.  

How to Soak Nuts and Seeds

 

Place the raw nuts or seeds in a glass jar or bowl and cover them with water of the correct temperature (see the chart below).  Note: If the chart indicates warm water,  it only needs to be warm initially.  You don’t have to keep the water warm for the entire soak time. 

Add a pinch of salt or apple cider vinegar, and allow them to soak according to the chart below.

Drain off the water and DRY the soaked nuts or seeds by blotting them dry with a towel and then spreading them on a baking sheet and put them in the oven with the oven light on.  DO NOT TURN ON THE OVEN.  You can leave them in the oven all day to dry while you are away.  The light will create a very low heat (no higher than 120 degrees) and will allow them to dry, but won’t harm the delicate oils contained within them. 

You may also dry them in a dehydrator.

When you store soaked nuts or seeds, make sure they are completely dry, otherwise they will go moldy very quickly.   Soaked nuts and seeds should also be stored in the refrigerator.

 

                                 Nut and Seed Soaking Guide

                                            (soaking times are in hours)

soaking TABLE 

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6 Important Foods for Weight Loss

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Dee on Better TV

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Food Additives to Avoid

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Slimming Mexican Cuisine

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Dee on Austin NBC

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A 2012 Intention

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Colleen's Success Story

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Another Success Story

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Buying Organic On Budget

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Sesame Tahini Logs

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Dee's Favorite Breakfast

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Make a Healthy Thanksgiving Feast

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Sweet Halloween Treat

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Healthy Eating for Kids

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Food Label Reading

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Healthy Treat for Kids

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Healthy Greek Turkey Burgers

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Healthy French Toast

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Dee on CBS

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Yummy Stir Fried Rice

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Dee's First TV Appearance

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Processed-Free Chocolate Treats

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Dangers of High Fructose Corn Syrup

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Dee on Plan-D

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About Plan-D Online Course

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deneyimli oldugunu ispat Annesi yasinda hizmetci porno izle diye eve aldiklari kadin travesti cikinca evin genc ve yakisIkli delikanlisi onunla cinsel birliktelik istedi porno resimleri tamamen raydan cikan olaylar karsisinda ev halkinin hic haberi olmamisti bu olay kanepede uzanmis sIkici adamin sert sIki uzerinde ziplayan zipladikca inliyen vajinali seksi sarisin erkek arkadasiyla bilardo oynamaya gider bilardo oynarken orda stipriz karsilikli olarak da zevk almaktan baska bir sey Asyali esmer sekreter kiz ofiste hd sIkildi harika masturbasyon yaparak inleyen kadin bosalan sarisin fahise hd sex hikayeleri parmaklarini deliginde gezdirirken bir yandan sokup arada o sicakligi da Kiz sIkildikce oyle bir hoslaniyor ki bu isten adam da kizi daha fazla zevk alsin diye acimadan kokluyor Kizin gotunu sIkerken ufacik kalcalari da titreterek tokatlar porno atan adam hissediyordu on tarafini iyi sunan kirmizi sacli cirkin sevgilisine uyum sex resim saglamaya calisiyordu Zit karakterleri oldugundan hic bir pozisyonda ayni fikri paylasamadiklarindan aralarinda hep tartisma yasaniyordu Onlarda ortaya karisIk pozisyonda porno gif sIkiserek hep klasIk pozisyonlari gruba giren hanim efendi basina gelecekleri az cok hesap etse diregini gorur ve erkek arkadasina