The Dangers of High Fructose Corn Syrup Is This Disguised Sugar causing and/or affecting diabetes, especially in children?

Is This Disguised Sugar Affecting and Contributing to Diabetes?

Christopher R. Mohr, MS, RD, LDN

 from Diabetes Health 

(My Note: Please take a few minutes and watch this video that tells you the truth about the 30 Billion dollar campaign out there that is trying to convince that High Fructose Corn Syrup is safe. AMA tells us its safe but their own studies say differently, FDA says its safe but their own studies say its not. Please don't trust the government with your health, do your own research and you decide, make and INFORMED decision. : end My Note) 

One of the more popular aliases for sugar today is high fructose corn syrup (HFCS)—a corn-based sweetener that has been on the market since approximately 1970.

You know how important it is to control the sugar and carbohydrates in your diet. So you read food labels and listen to your body cues to make sure you’re getting what you need to stay healthy.

But what happens when a manufacturer disguises sugar as something you don’t recognize?

Unfortunately, this is not uncommon. In fact, one of the more popular aliases for sugar today is high fructose corn syrup (HFCS)—a corn-based sweetener that has been on the market since approximately 1970.

According to a commentary in the April 2004 issue of the American Journal of Clinical Nutrition, between 1970 and 1990, the consumption of HFCS increased over 1,000 percent.

“HFCS now represents more than 40 percent of caloric sweeteners added to foods and beverages and is the sole caloric sweetener in soft drinks in the United States,” write George A. Bray, Samara Joy Nielsen and Barry M. Popkin, the authors of the commentary.

HFCS—It’s Here to Stay

Today, food companies use HFCS—a mixture of fructose and glucose—because it’s inexpensive, easy to transport and keeps foods moist. And because HFCS is so sweet, it’s cost effective for companies to use small quantities of HCFS in place of other more expensive sweeteners or flavorings.

For these reasons and others, HFCS isn’t going away any time soon.

That is why, to best manage diabetes, you need to know what HFCS is and how to identify it in products.

Understanding Glucose and Fructose

Since HFCS is a blend of glucose and fructose, it’s important to understand the role each plays in your body. All sugars, indeed all carbohydrates, have four calories per gram.

But that is just part of the story.

Glucose (dextrose) is a monosaccharide (basically, a simple sugar), which is the form of sugar that is transported in the blood and is used by the body for energy. This is what you measure when testing your blood glucose or blood “sugar.”

Fructose is also a monosaccharide and is often referred to as “fruit sugar,” because it is the primary carbohydrate in most fruits. It’s also the primary sugar in honey and half the carbohydrate in sucrose (table sugar). However, fructose does not stimulate insulin secretion or require insulin to be transported into cells, as do other carbohydrates.

What It Means to You and Your Diabetes

As a person with diabetes, you know how important it is to control your blood glucose and insulin levels to avoid complications. So, it would seem that a lack of glucose and insulin secretion from fructose consumption would be a good thing.

However, insulin also controls another hormone, leptin, so its release is necessary.

Leptin tells your body to stop eating when it’s full by signaling the brain to stop sending hunger signals. Since fructose doesn’t stimulate glucose levels and insulin release, there’s no increase in leptin levels or feeling of satiety. This can leave you ripe for unhealthy weight gain.

The Fate of Fructose in the Body

Fructose requires a different metabolic pathway than other carbohydrates because it basically skips glycolysis (normal carbohydrate metabolism). Because of this, fructose is an unregulated source of “acetyl CoA,” or the starting material for fatty acid synthesis. This, coupled with unstimulated leptin levels, is like opening the flood gates of fat deposition.

Should Fructose Be Eliminated From the Diet?

It’s not that you should eliminate fructose from your diet, but you should be aware of how much you’re consuming. After all, fructose is the primary sugar found in fruits, which provide valuable nutrients. In this case, a little fructose is fine. It becomes a problem only when someone consumes high levels of fructose or HFCS, which is now present in virtually all commercial foods (see below).

Check the Food Labels

While there is no way of knowing exactly how much HFCS is in a given product, you can read the food labels to gauge sugar levels. So, for example, if HFCS is one of the first ingredients listed (in soft drinks or syrup, for example), it is safe to assume there’s a lot in the product. If HFCS is in the products you buy, make sure it is either low on the ingredient list or that the products list very few total grams of sugar (which is how HFCS is shown on ingredient labels).

What Does It All Mean?

If HFCS is one of the first ingredients listed on a food label, don’t eat it. Make a mental list of the worst culprits, such as regular soft drinks and many highly sweetened breakfast cereals. HFCS alone won’t make you fat, but when HFCS is high on the ingredient list, the food is not the best choice. As part of a lifestyle that has many of us eating too much and moving too little, we’re putting our health at risk if we don’t choose our foods carefully.

So what’s the answer? It’s easy. Avoid HFCS by reading food labels and shopping the grocery store’s perimeter: Produce is on one side, seafood, meat and poultry on another, and dairy products, eggs and bread on the third. Avoid the center aisles, which are mostly stocked with highly processed foods.

The more you stick to fresh whole foods and avoid commercial and highly processed foods, the less HFCS you will consume.

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Common Foods High in HFCS

• Regular soft drinks
• Fruit juice and fruit drinks that are not 100 percent juice
• Pancake syrups
• Popsicles
• Fruit-flavored yogurts
• Frozen yogurts
• Ketchup and BBQ sauces
• Jarred and canned pasta sauces
• Canned soups
• Canned fruits (if not in its own juice)
• Breakfast cereals
• Highly sweetened breakfast cereals

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Problems Caused by Too Much HFCS

• It can lead to higher caloric intake
• It can lead to an increase in bodyweight
• It fools your body into thinking it’s hungry
• It increases the amount of processed foods you eat, thereby decreasing your intake of nutrient-dense foods
• It may increase insulin resistance and triglycerides

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Data Is Scarce . . . But Telling

Although data on humans is scarce, it does exist.

According to a study published in the October 2002 issue of the American Journal of Clinical Nutrition, people who consumed 28 percent of their total calories from sucrose (half the carbohydrate in sucrose is fructose) as opposed to artificial sweetener had a higher caloric intake, body weight, fat mass and blood pressure after 10 weeks.

This is no mystery since higher caloric intake leads to greater weight gain. In the sucrose group, there was an increase of a little more than 400 calories, which would result in an approximate weight gain of almost seven pounds during the 10-week study if all other factors were constant. However, there was only about half that weight gain in this group. Therefore, the authors estimate that 48 percent of the excess energy intake from sucrose was used for other energy-demanding body processes, such as lipogenesis (the creation of fat).

To make matters worse, fructose consumption is tied to insulin resistance in rodents and increased triglyceride secretion (suggesting that it may have the same effect on humans, too). Considering that type 2 is a common co-morbidity of overweight and obesity, insulin resistance is common. Therefore, if fructose does, in fact, have the same insulin-resistant effect in humans as it does in rodents, individuals would be exacerbating the issue by consuming too much of it.

Harvard study: Pasteurized milk from industrial dairies linked to cancer

Recently I ran across a website about the dangers of milk, the site doesn't try to sell me something its just chock full of great
info and in it I found out things like the fact that they actually
put rat poison in milk, yep, no kidding, see for yourself here. 
Now on to what the title of this article talks about, today from NaturalNews. The truth has once again shaken the foundation of the 'American Tower of Babel' that is mainstream science, with a new study out of Harvard University showing that pasteurized milk product from factory farms is linked to causing hormone-dependent cancers. It turns out that the concentrated animal feeding operations (CAFO) model of raising cows on factory farms churns out milk 
with dangerously high levels of estrone sulfate, an estrogen compound linked to testicular, prostate, and breast cancers.

Dr. Ganmaa Davaasambuu, Ph.D., and her colleagues specifically identified "milk from modern dairy farms" as the culprit, referring to large-scale confinement operations where cows are milked 300 days of the year, including while they are pregnant. Compared to raw milk from her native Mongolia, which is extracted only during the first six months after cows have already given birth, pasteurized factory milk was found to contain up to 33 times more estrone sulfate.

Evaluating data from all over the world, Dr. Davaasambuu and her colleagues identified a clear link between consumption of such high-hormone milk, and high rates of hormone-dependent cancers. In other words, contrary to what theU.S. Centers for Disease Control and Prevention(CDC), theU.S. Department of Agriculture(USDA), and the conventional milk lobby would have you believe, processed milk from factory farms is not a health product, and is directly implicated in causing cancer.

"The milk we drink today is quite unlike the milk our ancestors were drinking" without apparent harm for 2,000 years, Dr. Davaasambuu is quoted as saying in theHarvard University Gazette. "The milk we drink today may not be nature's perfect food."

Meanwhile, raw, grass-fed, organic milk from cows milked at the proper times is linked to improving digestion, healing autoimmune disorders, and boosting overall immunity, which can help prevent cancer. Though you will never hear any of this from the mainstream media, all milk is not the same -- the way a cow is raised, when it is milked, and how its milk is handled and processed makes all the difference in whether or not the end product promotes health or death.

American government seeks to further perpetuate the lie that all milk is the same with gregious new provisions in 2012 Farm Bill (Read more of this article at Natural News)

Toxic Splenda Essentials Falsely Marketed to Health-Conscious Consumers

Executed as a tactic to trick consumers, the Corn Refiners Association in 2010 decided to rename high-fructose corn syrup to ‘corn sugar’ as it would appear on food labels. The change was contrived by the organizations in response to millions of consumers recognizing the negative health consequences associated with the ingredient. Now, another sinister product is being marketed to the public differently, also because millions of consumers are recognizing the harm surrounding its consumption.

Splenda has been sold as a no calorie sweetener for years, and for years those who use it have been suffering from health consequences. Sucralose, sold under the brand name Splenda, is nothing but chlorinated sugar. While sugar itself is leading to numerous health complications, chlorine is employed as a biocide in bleach, disinfectants, and insecticides. Needless to say, consuming this chlorocarbon is ruining your health.

Instead of Splenda rightfully discontinuing their toxic creation, they have decided to make it sound even better for consumers. Splenda Essentials, a product being pushed on ‘health-conscious’ individuals, is packed full of vitamins and nutrients such as B vitamins, antioxidants, and fiber. Unfortunately, you would need to consume inconceivable amounts for any positive health impact. Even if you were to benefit at all from the added vitamins, you are still consuming the highly toxic sucralose.

According to a Duke University study, Splenda has been shown to cause digestive imbalance by altering the microflora in the intestine while exerting other adverse effects. Nearly 200 studies have been conducted on Splenda, but only 10 percent (15 studies) looked at safety. 13 of those studies were funded by the creators of Splenda.

In “The Lethal Science of Splenda, a Poisonous Chlorocarbon,” Dr. Bowen explains how chlorocarbons like sucralose can cause cancer, birth defects, and immune system destruction. He goes on to say:

“Any chlorocarbons not directly excreted from the body intact can cause immense damage to the processes of human metabolism and, eventually, our internal organs. The liver is a detoxification organ which deals with ingested poisons. Chlorocarbons damage the hepatocytes, the liver’s metabolic cells, and destroy them.”

Unfortunately there is a high chance that you could fall victim to these negative health consequences even if you don’t use Splenda. Sucralose has been shown to be contaminating much of the nations waste water, surface water, and ground water. To determine the degree of its presence, researchers analyzed water samples from 19 US drinking water treatment plants (DWTP) which serve more than 28 million people. Sucralose was found in source water of 15 out of 19 water samples, finished water of 13 out of 17, and distribution system water of 8 out of 12.

22 Healthy Bites - Beyond Snack Packs

Don't waste your money on those overpriced "100 Calorie" snacks that often times are still loaded with sugar and chemicals and often extremely high in sodium. Sorry charlie but "Whole Foods" do not come in snack packs.  If you have to go for the "Prepackaged food" like we all do sometimes here's a link to help you decide some of the best.

Now that said if you really want to "Snack Healthy" here is some suggeestions from WebMD

"Look for snacks that contain protein with healthy carbohydrates and fats, and eat your snacks slowly so they fill you up,"

Here are 22 portable and healthy snacks that make the list of dietitian's favorites:

• Half a peanut butter sandwich on whole-wheat bread
• Low-sugar, whole-grain granola bars that have at least 3 grams of fiber
• Whole-grain crackers or whole-wheat tortilla with hummus or nut butter
• A handful of unsalted or lightly salted dry-roasted nuts
• Individual unsweetened applesauce with a few dry-roasted walnuts
• Small apple with 2 teaspoons peanut butter or 1 ounce low-fat cheese
• Ants on a log -- celery with nut butter, topped with raisins or other dried fruit
• Half of a single-serving string cheese with a small piece of fruit or a few whole-grain crackers
• 4-ounces to 6-ounces of low-fat yogurt or yogurt treat
• High-fiber dry cereal with a few nuts or seeds and dried fruit (put this in a baggie for a make-your-own snack pack)
• Individual packs of carrots, celery sticks, or apple slices, with a protein source like a tablespoon of nuts, nut butter, or low-fat cheese
• Pretzels and low-fat cheese
• Whole-wheat cracker sandwiches made with natural nut butters
• 1 ounce of lean meat and a few whole-grain crackers
• 3 ounces low-fat or fat-free cottage cheese and a few whole-grain crackers
• 1 whole graham cracker and 1 teaspoon nut butter
• Raw vegetables with 1/4 cup low-fat ranch dressing
• 100-calorie pack of low-fat popcorn rich in whole grains and fiber
• Handful of tortilla chips and salsa
• 100-calorie ice cream treats
• "Skinny" latte (made with low-fat or skim milk)
• Small bowl of whole-grain cereal with skim milk or low-fat yogurt

On a side not you can find "Healthy Filling Foods" that don't pack on the pounds check out this slide show at WebMd.

Six steps to create your own organic permaculture garden

From: Natural News

Organic gardening avoids the use of chemicals to make plants grow or protect them from insects, relying instead on natural gardening principles used for thousands of years. Permaculture organic gardening goes a step further and also emphasizes growing plants sustainably, working with rather than against the grain of the natural environment. Permaculture organic gardening is growing in popularity as more people realize that it offers an inexpensive and relatively low-maintenance way to grow their own fruits, vegetables, herbs and flowers.

(Our Note. . . . . . . If your like me you want to know exactly what a "Premacuture Garden" is so here's the best definition I could find, "Permaculture is about designing human habitats that have the stability, diversity and resilience of natural ecosystems. Permaculture integrates renewable energy systems, energy efficiency, food/gardening systems, natural building, rainwater harvesting, urban planning along with the economic, political and social policies that make sustainable living possible and practical.")

Choosing a location

Observe your property at different times of day. Consider which areas receive the most sun, which are in shade for much of the day. Depending on where you live, if sunshine is a scarce commodity, you will want to expose plants to receive as much as possible. On the other hand, in desert regions, you will not want your plants to be in the area most likely to be parched by sun exposure. Also think protecting your garden from the paths where strong winds tend to blow through your property. Even a small property will have microclimates -- notice these and plant accordingly to give different plants either more sun or more shade according to their preference.

Selecting plants test

Avoid disease-prone plants which require time-consuming chores such as spraying and pruning by the gardener. Select plants which will thrive in your area rather than those which will require extra labor on your part to protect them from the environment. As far as possible, select plants which serve multiple purposes, such as fruit trees which will put forth blossoms in one season, fruit to pick in another, and provide shade for when you want to sit and enjoy your garden's natural beauty. Native plants are also more likely to attract local pollinators such as bees, and to draw butterflies so that your garden contains even more natural beauty.
Read more extensively about the following at Natural News
Making a home for your plants
Feeding your plants
Watering your plants

Sources for this article include:

http://www.safecom.org.au/permaculture.htm

http://www.organicgardening.com

http://www.appropedia.org/Beginners_permaculture_garden

How to Optimize Your Health and Fight Disease Through Natural Healing

From: Natural News

According to the FDA, you should always seek medical advice from your orthodox medical doctor before attempting any natural healing protocol. If you do, I suggest you find one that knows what natural healing is and how it works using herbs, nutraceuticals and other adjunctive remedies. Only practitioners using drugs are allowed to claim they treat, prevent or cure disease. Natural healing practitioners may not make that claim even if their protocols actually do.

What to do and not to do – How to be Well Through Natural Healing

If you don’t know by now, pathogens are not the causes of dis-ease. They are a sign, signal or symptom of the true underlining cause; and that cause is The HONSTEC Syndrome. Of all the components of this acronym, E is most vital. E stands for Energy-in-Motion. All life depends on harmonious free flowing energy. After all, without life force energy, we cease to exist.

The other six components of this syndrome are contributing factors to the loss of energy, both at a cellular level and the body in general. Pathogenic organisms are merely opportunistic scavengers attracted to toxic, nutrient imbalanced, dehydrated hosts; humans. Regardless, there are steps they we can take to minimize exposure to and proliferation of these pathogens. Here are a few ideas.

To help avoid any infection, you should first stop doing those things that contribute to sickness and start doing those things that contribute to health. Here is a short list:

Stop –

1. Eating junk food; fried, preserved, microwaved, cooked-to-death, commercial, pesticide-laden “stuff.” There is no vitality, energy or nutrients to speak of.

2. Drinking soda filled with sugar, phosphoric acid, preservatives, dyes and other toxic chemicals. Sodas are extremely unhealthy.

3. Eating sugar! Sugar is the number one additive that compromises the immune system, creates an acid pH, lowers tissue oxygen and contributes to sickness and dis-ease. If you do eat any sugar at all, you must do something to negate, block or burn it off. Along with soda, sugar contributes to osteoporosis and the loss of vital minerals.

4. Smoking cigarettes, cigars or use of any tobacco.

5. Eating or drinking commercial, pasteurized diary products — especially if you have a lung infection. To the contrary, raw, UNpasteurized diary provides nutrients and healthy probiotics and therefore is good to consume in moderation.

6. Using your cell phone without an ear piece or Bluetooth connection.

7. Drinking alcohol in excess. One portion; glass of wine, beer or drink per day can easily be metabolized by the body and liver without complications, more than that and you risk having problems including dehydration and nutrient depletion.

8. Avoiding the sun. The sun is the single best way to acquire much needed vitamin D3. Do not use sun screen; however, do not get a sun burn.

9. Negative thoughts about you and your life or your friends or loved ones. Negative thoughts are toxic and will help to create sickness and dis-ease. The number one negative emotion is fear. Fear is usually generated from not knowing. Education and taking effect action remove fear.

Start -

1. Hydrating the body by drinking at least 64 oz. of pristine distilled water daily with added electrolytic minerals. Add an alkalizer to insure an alkaline pH, negative ionic charge and to neutralize the effects of chlorine.

2. Detoxifying the body on a regular basis.

3. Remineralize and fortify the body with a full complex of mineral supplement.

4. Regulating and normalizing glucose.

5. Modulating the immune system with any one of many foods and products including garlic, onions, horseradish, cruciferous vegetables, Asian mushrooms and more.

6. Relaxing by getting plenty of rest and sleep.

7. Oxygenating through regular, effective exercise.

8. De-Stressing by practicing stress releasing techniques like EFT or the Healing Codes.

9. Washing your hands each time you touch possible contaminated articles and especially after shaking someone’s hand. Wash your hands at least three or more times per day. Do NOT use anti-bacterial soap as this only lowers your resistance to infections over time.

10. Avoiding people that are coughing and sneezing or are obviously sick. Although only sick people get sick there is no need to be heavily exposed.

11. Eating a lot of alkaline foods. Pathogenic organisms typically do NOT thrive in an alkaline environment. Eat and juice the following now and forever:

• A. Alkalinizing Vegetables
• B. Alkalinizing Fruits
• C. Alkalinizing Protein
• D. Alkalinizing Other
• E. Alkalinizing Sweeteners
• Stevia, Xylitol (neutralizes).
• F. Alkalinizing Minerals
• G. Alkalinizing Spices and Seasonings
• H. Alkalinizing Oriental Vegetables
• I. Potassium Broth Soup
  
  More details about the above choices at the original article at Natural News

Remember, you don’t need to adhere strictly to the alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side. Our bodies are alkaline by design and acid by function. The fluids that make up 75% plus of your body must remain alkaline for you to experience optimal health. Maintaining proper alkalinity is essential for life, health, and vitality. Simply, an imbalance of alkalinity creates a condition favorable to the growth of bacteria, yeast and other unwanted organisms. All leading biochemists and medical physiologists have recognized pH (or the acid-alkaline balance) as the most important aspect of a balanced and healthy body.

Read full article at Natural News

Artificial hamburger meat grown in vat of bovine fetal cells; You want some fries with that ?

Test Tube Meat Definded

From: NaturalNews

I'm not sure which is the more offensive way to create meat. There's the current "factory farm" method where masses of hormone-jacked, antibiotics-injected cows are kept confined in what can only be called bovine concentration camps while they're fed genetically modified corn, then slaughtered without compassion and subjected to diabolical meat-harvesting machinery that turns a cow carcass into corporate profits. On the other hand, there's the new method being touted across the media:Test tube hamburgers made from thin strips of meat grown in a nutrient vat laced with bovine fetus stem cells. Yumm! 

The test tube meat strips actually pulsate and twitch during their laboratory growth phase, by the way, and they're ultimately ground up with strips of test tube fat grown in a similar way to produce a fatty hamburger-like substance. This has been accomplished by Professor Mark Post of Maastricht University in the Netherlands, who announced his team's results at theAmerican Academy for the Advancement of Science (AAAS)yesterday.

Test tube meat is here to save the world!

"In October we are going to provide a proof of concept showing out of stem cells we can make a product that looks, feels and hopefully tastes like meat," says Mark Post at the announcement (http://www.telegraph.co.uk/science/science-news/9091628/Test-tube-ham...). Of course, what does processed meat actually taste like anyway? MSG, sodium nitrite and processed salt, for the most part. So making lab-grown meat taste like today's factory-processed meat only requires the injection of a few additives into the growth culture. Imagine growing meat patties with MSGinsideevery cell!

Creating one hamburger will require 3,000 strips of meat, each just half a millimeter thick and grown in laboratory vats. Unlike a cow, which requires roughly two years to grow to the point of slaughter, a test tube burger can be produced in just six weeks.

The "benefits" of test tube hamburger production are being touted as substantial, including:

• More efficient conversion of plants to meat.
• Less environmental damage.
• More humane than killing animals.
• Is the only feasible way to feed more meat to the world.

Of course, they also said that GMOs would "feed the world." Bill Gates calls genetically modified foods "high-tech agriculture" now, with the strong implication that technology is always superior to Mother Nature.... But I'm not so sure about that. In fact, this whole thing sounds more than a little creepy to me.

Test tube meat to feed the masses? Gee, what could possibly go wrong?

I'm skeptical any time technology claims to out-perform nature. Look what they've done with GMOs, chemical pesticides, vaccines, or nuclear power. In almost every case where "scientific progress" is touted as the solution for humankind, it ends up creating anightmarethat's far worse than the problem it was trying to solve.

For the record, I choose not to eat cow meat. I'm not a vegetarian, but I've been around lots of cows on farms, and I see cows as conscious, aware mammals who have memories, emotions, families and social structure. They are every bit as intelligent as horses, and most people would cringe at the idea of eatinga horse burger.

However, in a survival situation, I would have no hesitation eating grass-fed beef if it were from a healthy farm source. In fact, my personal supply of preparedness foods consists of several bags of USDA organic grass-fed beef jerky made without MSG or sodium nitrite.

But when it comes to growing hamburgers out of stem cells in a petri dish, the whole thing just smacks a little too much of soylent green. How are we to know what they really put in the nutrient solution? Maybe it contains growth hormones to speed production. Maybe it's loaded with synthetic chemical vitamins instead of natural vitamins. Maybe it's contaminated with Prozac or fluoride to make us all feel happy and oblivious while we eat synthetic meat. How are we to know what they do with it?

Artificial meat monstrosity

And then, of course, it's only a matter of time before they start togenetically modify the test tube meat, perhaps using selected genes from the human genetic code to make the end product is more compatible with human biology while avoiding any risk of allergies. So then what do we have?Hybrid bovine / human meat.

...and a world full of cannibals who are eating something that's partially human flesh.

See, modern science has already proven itself to be a pathetic collection of truly insane megalomaniacs who will gladly splice the genes of animals and insects into crops so that they can create vaccine crops, or vaccine-carrying mosquitoes, or goats that produce spider silk, or some other kind of monstrosity that serves the power-tripping globalists.

And the marvel of modern-day fast food has already proven thatpeople will eat anything marketed to them as food. Case in point? Chicken McNuggets. That's a hodge podge of industrial chemicals and so-calledmechanically-separated chicken, which itself is a meat processing freak show. 

So I guess if you set up a test tube meat lab, splice together a bunch of genes from various species (humans, cows, dogs, insects, ogres, possums and Janet Napolitano) and then grow a vat of some sort of convulsing fibrous tissue that can be made into a 99-cent hamburger, then the great masses will eat it! Who cares what the tissues are floating in, right? As long as it's offered with a combo meal that includes French fries and an aspartame-laced Diet Coke, people will chug it straight down while watching NBA games and declaring, "We're winning!"

No doubt test tube hamburger makers will tout their meat as being "Cruelty Free" by saying "No animals were killed in the harvesting of this meat." Maybe not, but how many humans will be killed in the consumption of it?

A mysterious financial supporter backs the entire thing

By the way, this whole freak show of artificial meat production is being financed by an "...anonymous and extremely wealthy benefactor who Prof Post claims is a household name with a reputation for 'turning everything into gold'."

I wouldn't be surprised at all to learn that Bill Gates was behind it -- or someone similarly motivated by a global depopulation agenda.

Bottom line: Artificial meat may be an extraordinary idea, but given the total lack of ethics found in the scientific community today, I wouldn't trust these people any farther than I could hurl a cow chip.

Read article at Natural News

9 Healthy Tips to Surviving BBQ Season

From: Eat without Guilt

It’s summertime and the season for firing up the grill for BBQ’s.  But if you’re trying to watch your weight, the big spread of food can bring about stress and it’s easy to overeat or feel stuffed.  With all of the chips, hamburgers, hot dogs, ribs, and mayo-laden potato salad around it’s no wonder.

Fortunately, I have some easy tips to help you stay on track, while keeping it healthy, enjoyable, and tasty:

1)  Make or bring a healthy appetizer. Though we all enjoy chips, dips and nachos, personally I’ve found once I dig in to them (especially when I’m really hungry) it can be hard to stop.  So instead I make it a habit to bring a healthy appetizer like veggies and hummus.

Good and easy choices are cut up (or baby) carrots, celery, broccoli, cauliflower, and bell pepper strips.  This way there’s at least one healthy snack to munch on while the grill is firing up.

2)  Fill your plate with the healthy items first. Instead of sitting down to a plate of high calorie ribs as your first course, load up on salad and veggies before you hit the grilled meats.  If I’m hosting the BBQ, I always prepare an easy healthy side-dish, like tomatoes & feta, or a black bean salad.  You’ll not only get a healthy, low-calorie dose of antioxidants, you’ll be less likely to overeat the higher calorie foods.

3)  Be mindful and eat slowly. It’s easy to get caught up in the energy (with the noise, music, and kids running around) but remember, the BBQ is a time to relax.  So sit down (no standing!) and take the time to enjoy the food.  Don’t just eat away mindlessly as that’s one of the easiest ways to overeat.

4)  Don’t deny yourself. If you’re dying for a hamburger, go ahead and have one.  And if you really want that potato salad (though it’s not the healthiest choice) be sure to take a small portion (see number 6 below).  If you deny yourself you’ll just end up overeating as you won’t be satisfied.

5)  Get rid of the “scarcity” mentality. It’s not like you can never have the foods again.  Years ago, I would stuff myself at a Fourth of July BBQ thinking that if I didn’t eat it now, I’d never see it again.  Then I started to realize that it was foolish.  It’s not like I  won’t ever see a burger on the grill again!

6)  Watch portion size. Here are 3 easy points of reference:

•  A tennis ball (or use your clenched fist as a rough estimate) = about one cup.  This measure is useful for sides (like potato salad, pasta salad, or cole slaw). Best to aim for 1 cup total of these starchy (and often calorie-laden) side dishes.

•  A deck of cards or your cell phone (provided you’ve upgraded in the last 10 years!) = about 3 ounces of meat.  Yup, that’s one serving.  This measure is useful for things like steak.

•  Your thumb = about 1 tablespoon.  This is handy when you’re trying to estimate salad dressing or a spread.  Remember, oftentimes salad dressings can have 50-100 calories per tablespoon, and mayo is about 100 calories per tablespoon. So be wary of how much your using.

7)  Watch those liquid & alcohol calories. Sweet and sugary drinks (think: margaritas and frozen daiquiris) can have a few hundred calories.  Not to mention after downing a few, you’re likely to lose a bit of self-control around the food (and we’ve all been there!)  I really enjoy a good beer or glass of wine, but I’m sure to not overdo it.

8)  Don’t forget to hydrate (with WATER, that is). Especially if you do have a drink or two of alcohol, switch it up with water.  I often find with clients that they forget to drink water when at a celebration, like a BBQ.  And try to skip the soda too.  Just go for nature’s best pick — water.

9)  Go easy on dessert. Sure, you can have dessert, but have a plan of attack.  I often wait a while after eating before digging into dessert to give my body a chance to digest and feel full.  I also scan the dessert table and do one of two things:

•   choose one that I really fancy  OR

•   choose two and take a small piece of each

Also, if there’s something healthy like fresh fruit being served, I take that first — but I do leave room for something a bit “guilty” — it is a celebration after all!

So go ahead and enjoy the food, just be smart about what you eat and how much.  Depriving yourself will get you nowhere fast, and one of the biggest mistakes people make when starting a healthy lifestyle.

It all comes down to making smart choices, not overdoing it, and taking the time to truly enjoy the food and the company of others.  Just come prepared, and you won’t have to stress over blowing your healthy lifestyle.