mellowtigger: (Default)
2025-02-07 11:01 am
Entry tags:

where do you buy bulk spices online?

I thought I asked this question before, a year or two ago, but I cannot find it. Maybe I just thought about asking?

Where do you buy bulk spices online?

While I very much enjoy Penzey's statement about Republicans, their prices seem extravagant to me. I'm looking for cheaper solutions. I checked Costco, but they don't have much for spices. I spent a lot of time roaming different websites, and I found what I thought was a very good choice, until I reached the point to register on the website and realized that they intend only to commerce with actual businesses, not individuals. I don't know why my legal status makes any difference for shipping a product, but apparently it matters to them.

So... where do you buy bulk spices? I'm stocking up on lots of things, including powdered/dried foods and canned cat foods. More on that topic later.

mellowtigger: (food)
2023-04-20 02:02 pm

asian life in north Minneapolis

I've said before that Minnesota has a large Hmong population, particularly in my neighborhood. For instance, the big school nearest my house is the Hmong International Academy, and my representative in Minnesota state government is Hmong descendant Fue Lee. I've also previously mentioned this asian lady a few houses south of me who performs back porch ceremonies with jingling bells. She's at it again today. I looked online but couldn't find what holiday is involved here, so maybe it's something relevant only to their household. I doubt they're 4/20 fans celebrating on April 20th.

Meanwhile, I thought it would be fun to describe the foods I've sampled since shopping at the Good Deal Oriental Foods grocery after Aldi's disappearance.

Read more about the particular foods...

Stuff I really like:

  • sherihon: There's a stalk plant called sherihon (or sher-li-hon) that is absolutely delicious. It's like celery but without the stringy nonsense. I buy it frequently for cooking. I bought some today, and I'm going to try planting a few stalks to see if I can get seeds to use each year during warm weather.
  • bok choi: I already knew that I liked eating this plant, but they frequently sell some "baby bok choi" that is even better in my foods. It naturalizes to Minnesota climate, so I already have seeds to use this year.
  • galangal: A surprising wonder, galangal is a ginger-like rhizome that is very woody and very inedible by itself. A slice added to cooking rice and then removed later (like a bay leaf), however, adds a wonderful faint citrus odor to the dish. It's a new favorite of mine that enlivens another boring bed of plain rice.
Stuff that's okay:
  • seaweed flavored chips: I bought a can of Pringles-style Dragonfly potato chips with seaweed. It's not bad. Very subtle. Not much different from plain chips. I'd buy it again.
  • eddoe: This root vegetable looks like a miniature taro root, but I'd say it much more like a tiny potato. Sliced and eaten raw, it definitely has a potato vibe. Cooked, it's not bad either, like a soft potato. I'd rather just use the much larger potato, but eddoe is good in a pinch.
  • pomelo: The pomelo is a huge fruit. I bought the Sanlv red pomelo to try it out. Not an easy fruit to like. Even harder to carve than a grapefruit, it's also much tougher to chew. I'll probably never buy one again to eat fresh, and it doesn't work well by itself with ice and water in a smoothie, but there may be ways of turning this fruit into a very good fruit smoothie combo recipe.
  • kimchi: My favorite breakfast includes spiced-up fermented cabbage, so I thought I'd experiment and try replacing the sauerkraut and hot sauce with just basic kimchi. I bought a glass jar of Yon's Foods kimchi and tried it. It works, but the texture of the cabbage is wrong. Kimchi vegetables are kept in chunks that do not bite well in a sandwich style. Too much of the food comes out unintentionally on each bite. Shredded sauerkraut performs much better. Their suggested recipe does sound very yummy, though, so I might try that meal another day.
Stuff that I don't care for:
  • banan flower: It's just the banana flower before it turns into any kind of fruit. I've found it just to be "meh", nothing special. I can easily live without it. Bananas are a much better use for this plant.
  • fried fish skins: A junk food treat like fried pork rinds, I bought an expensive bag of fried fish skins. Not horrible, but certainly not appetizing either. I'm okay with trying it just once in my life.
  • shrimp paste: Ugh. I bought Tsabmim's Shrimp Paste Noodle pre-packaged meal just to try something new. I strongly disliked the flavor and almost didn't finish it. It's not for me.

So that's recent life here in the warzone. As I keep telling people who recommend that I leave, this place does have its own unique charms. I'm a big fan of multiculturalism.

mellowtigger: (the more you know)
2023-01-31 09:44 pm
Entry tags:

down the rabbit hole towards 37C (/98.6F)

Here's a good example of where my curiosity takes me.

  1. It started with a pun on Mastodon, "Murder, She Roti".
  2. What is roti? Oh, it's an unleavened bread.
  3. What does that leave out? Various leavening agents.
  4. Wait, there's a salt-leavened bread? No, that's a bad name, because there's no salt. It used to be stored in hot salt.
  5. Wait, there's a bread that rises because of hydrogen instead of carbon dioxide? Yes, that bacterium is Clostridium perfringens.
  6. Wait, that bacterium can cause a necrotizing disease, but people put it in their food?! Yes, but cooking destroys the bacteria to safe levels. Apparently. :/
  7. If it's "safe", then how does it cause disease? It affects people who are protein deprived, which inhibits their trypsin production, which apparently deprives them of even more protein.
    1. Wait, eating sweet potatoes does that too? Apparently so, unless you cook them well.
  8. Why is trypsin important in the human body? Because trypsin begins the digestion process of protein molecules in the small intestine.
  9. And... wait, what?! "Human trypsin has an optimal operating temperature of about 37 °C."?
    1. That's the temperature for people living in the civilized world. For people in the USA, that's exactly 98.6 Fahrenheit.

So, I looked around and eventually found this publication.

Most hydrolyses have been reported at trypsin (EC 3.4.21.4) optimum conditions (pH 7.8 and 37 °C).

So... the obvious questions (and I haven't found any answers yet):

  1. Is this molecule why humans evolved a body temperature of 37C/98.6F? If we deviate, then poor nutrition leaves us disadvantaged and subject to evolutionary culling?
  2. What does this mean for our falling body temperature?
  3. Other animals have different body temperatures (scroll upward to see the chart). Do they rely on some other process to kickstart their protein digestion?
    1. I know humans have a weird intestinal digestion process, which is why we can't make use of the vitamin B12-producing bacteria that live in our gut. Other animals, however can use their own internally-hosted bacteria, so we eat their muscles, eggs, and livers to steal their bacteria-produced B12.
  4. Are there some animals with the same temperature as humans, and do they have the same small intestine digestive process that we do?

Inquiring minds want to know.

mellowtigger: (food)
2023-01-24 01:06 pm

a breakfast egg sandwich

I decided to give up eggs because of the cost. I've enjoyed my breakfast sandwich every morning for months, but 2 eggs per day is costing me as much as my electric bill. So I've bought my last eggs. Eggs are for rich people, apparently, like so much else in daily life.

So today I made my last breakfast sandwich, and I wanted to share the recipe that I've enjoyed so much. The order of ingredients on the bread is also important. It's very quick, about 5 minutes to prepare. I'm linking to some tools I use, because they qualify as essential cookware in my kitchen, unlike most items.

  1. Put 2 slices of gluten-free bread in the Sanyo toaster oven for 5 minutes.
  2. Crack 2 eggs into a Chef Buddy microwave egg cooker. Cook at 444 seconds at power level 3. Power level 4 or higher will result in eggsplosions, so don't do that.
  3. When the toast is done, add a slice of cheese. Placing it here will keep it away from the egg, which would heat up the cheese and slide away while you eat it. Egg launching is bad. Keep the cheese away from the egg.
  4. Grab a handful of sauerkraut, squeeze out the liquid over the sink, then layer the cabbage atop the cheese.
  5. Generously squirt tabasco style hot sauce onto the sauerkraut, where it can drip into the cabbage and hold its position there when you start eating. If you put it between the egg and bread, that sauce will just drip out immediately when you bite, making a mess.
  6. By now the eggs are done cooking. Remove from microwave. Use a knife to stab each yolk and the white between them. You don't want pockets of steam burning your face or mouth when you bite into the sandwich. It hurts. Dump the egg upside down from the cooker onto the sauerkraut.
  7. If the egg is still too hot, then wait a minute before topping with the other slice of toast.

Super easy, almost no mess, very quick, and very tasty.

mellowtigger: (dumb)
2023-01-18 02:14 pm
Entry tags:

questions about kitchen stuff

I'm hoping for recommendations from people who like their kitchen routine. I have some very specific questions as I try to reduce my food costs even further.

  1. How do you make your own tabasco sauce? I've never tried it before, but Aldi's was out for the 2nd week, and I forgot to check at Cub. I'm considering making my own. What do you think is the best home recipe for it?
  2. How do you make your own sauerkraut? I've tried only once before, and it didn't turn out well. I need the dummy's guide to cheap homemade saurkraut, please. A video guide might also help, since clearly I don't know what I'm doing here.
  3. Do you have a favorite Indian curry spice recipe? I know turmeric is in almost every recipe. Beyond that, I know they're all slightly different, but which one do you like?
  4. What do you recommend for a fresh (not frozen premade food) vegan alternative egg patty that could be used in breakfast McMuffins? I assume it should be something that can be formed into about the same thickness as the 2-egg patty that I've been making for many months. Before you suggest eggplant, I'm not a big fan of eggplant. And if I'd be using it almost every morning in my breakfast routine, then I probably should try to skip all that nicotine anyway.
  5. What do you recommend for a ceramic pan and pot? It needs to be okay for electric stove usage (I currently have gas, but that's a story for another day), and it needs to have a "solid" rim on it. I first tried a ceramic pan a decade ago. I really liked the cooking surface, but the design of the pan had a rounded lip, and it was nearly impossible to keep a lid on that thing. I need something that can hold a lid well too. A quick web search turned up only this product, but I have no idea how it compares to other brands. Also, I'd rather not send money to Amazon either, but I will if necessary.

So... what are your thoughts on my kitchen questions?

Edit 2023 Jan 19: P.S. I found this pan, which is exactly the design I was looking for. Super expensive, though, costing US$180 on sale. I have quality taste, apparently?

mellowtigger: (food)
2022-05-15 08:42 am

yummy gluten free english muffins

New product alert!  It's not even listed on their website yet, but Aldi's is now stocking a frozen english muffin that's gluten free.

It's good.  :)  They're not pre-sliced, so you'll need a bread knife to split them for egg mcmuffins.

I nuke the muffin for half a minute to defrost it, slice, then toast.  While toasting, I nuke 2 eggs in the Chef Buddy microwave egg cooker.  Top with cheese and either black pepper or hot sauce on the final assembly.  YUMMY quick breakfast!
mellowtigger: (food)
2022-03-27 02:24 pm
Entry tags:

a good alternative for cheese

Just so you know, I've tasted a few types of Violife products, and they are an excellent alternative to cheese. 

It's based on coconut oil, and it's free of gluten, soy, lactose, and nut.  The basic and flavored cream cheese are great on toast!  I'm sure the strawberry cream cheese would be even better on bagles.  (I'm sad that gluten nerve damage keeps me away from bagles and deep dish pizzas.)  Also, you know those big balls of cheese that people share around holidays?  I'm certain the cheddar version would work perfectly.  It's the right consistency and flavor.  It's what I thought of every time I tasted it.

It's more expensive than the cow versions for now.  Especially when you special order for home delivery like I did, because they store it in special cold boxes for shipment.  Hopefully the vegans out there live near a store that stocks products like these.  They're very yummy. 

I'm not vegan myself, but I try milk alternatives at every opportunity because cow milk turns my sinuses into sludge.  :)  In that vein, I discovered this week that the local Aldi discount grocery now finally stocks oat milk.  That's my favorite alternative now that rice milk is hard to find locally.  Please don't buy almond milk.  It makes an inappropriate demand on fresh water supply.

P.S.  It's well below freezing today in Minneapolis, and a big storm is forecast.  I dislike second winter.

mellowtigger: (food)
2022-01-16 01:12 pm
Entry tags:

air fried potatoes

thick potato slices baked crispy in air fryer as healthy "french fries"This works well for making very healthy "french fries". I'm not even using ketchup, because these days that's mostly corn syrup anyway.

The trick is to nuke them first to get them soft but not mushy.
  1. Cut the green spots or dark spots from one large "baking" russet potato.  If you have smaller potatoes, then use two.  Leave as much of the skin as you can, because that's where you find a high concentration of minerals.
  2. Put it whole in a glass bowl with some water in the bottom for a useful steam effect to keep the skin from going crispy yet.
  3. Stick it in the microwave oven on half intensity (I use setting 5 of 10) for 10 minutes. Specifically, I use 999 seconds, because that duration is easier to key on the keypad. Increase the intensity on your next try, if your microwave is leaving crunchy parts in the potato when you slice into it.  You want it to become soft but not fully cooked, so it still holds its shape.
  4. Cut the potato in half lengthwise through the thickest section, so you get two wide flat pieces.
  5. Cut each of those halves into ribbons about half a centimeter wide or more.  If it's crunchy, cut it thin, so it can cook more thoroughly.  If it's soft, cut it thick for juicier goodness later.
  6. Separate the pieces into a bowl, so the whole surface area of potato is exposed for spices.
  7. Add spices to the bowl and toss to coat everything. I used the Louisiana brand of cajun seasoning and pepper. It ends up too salty for me, so maybe next time I'll try rosemary and black pepper.
  8. Put in the air fryer. Hit the magic "fries" button, and let it do its thing.
It comes out crispy on the outside, but it's soft on the inside.  Very tasty 1-person meal, ready in about 25 minutes with little effort.
mellowtigger: (food)
2022-01-07 12:09 pm

cold weather and reuben sandwiches

When I woke up this morning, it was -27C/-17F (and not much wind) outside.  It's still cold.  I've been inside all morning, but my fingers and toes are cold.  I may go watch tv under the electric blanket to warm up a bit.

As for tv, I think I've mentioned before that my tolerance for violence on television has decreased during my time here in the warzone.  I learned last night that it has decreased even more.  I tried watching the new season of Snowpiercer (rebroadcasting now on HboMax) but stopped it after just a few minutes.  Did I do that for season 1?  I can't remember.  It may be another of those shows that I have to watch with frequent breaks, if at all.

Meanwhile, new foods.  A former coworker from long ago sent me a PowerXL classic air fryer.  I already have a nice toaster oven from ages ago that serves most of my crisping needs, but I've been trying new things in this device.  With some more experimentation, I think I can get some nice "fries" from raw potato soon.  I've nearly worked out the process for that.  I'm also still working on kale leaf crisps.  My first attempt at dried chickpeas didn't turn out very satisfying.  What is working well already is reuben sandwiches.
  • Two slices of rye bread (not gluten-free, so this is a large indulgence for me)
  • Two slices of salami on each piece of bread (the cheapest from the grocery store)
  • Some pressed-out sauerkraut on top of each piece of bread (it helps hold down the salami to keep it from curling up and blowing away)
  • Cook for 10 minutes at the default starting temperature
  • Lift them out, drop some Thousand Island dressing on one side
  • Bring the slices of bread together for a whole sandwich
I don't know what it is about that combination of salty/tangy/sour, but I do like reuben sandwiches.  This method works out well.
mellowtigger: (food)
2014-12-30 08:44 pm
Entry tags:

humans should avoid eating mammals

Scientists may have finally discovered why red meat is bad for humans.  Vegetarians score a big win with this new discovery, because the consequence is inescapable for any of us. Given that this genetic change appeared 2-3 million years ago as the Homo genus made its appearance in the world, it seems that we (unlike modern apes) are designed specifically not to eat red meat.

We already know that red meat is associated with poor health in humans, linked to conditions as varied as arthritis, heart disease, and different cancers.  Nobody, though, had a clear and concise explanation for these associations. I figured it was mostly our modern livestock production system (antibiotics, chemical-laced foods, inhumane conditions, etc.) that was to blame, but it turns out that humans evolved a unique biological difference from other mammals... and it leaves those other mammals noxious to us as food sources.

Most other mammals (including other apes) produce a kind of sugar whose long name is N-Glycolylneuraminic acid and whose shortened name is Neu5Gc. This simple sugar ends up in their meat and their milk. Humans, however, are incapable of producing this molecule. It is thought that we evolved this deficit because it made us immune to a form of malaria while other mammals are still susceptible to infection. Neu5Gc is a natural substance and non-cancerous in itself, but it is now foreign to us. When we eat this food, our immune systems develop an antibody response to it. That antibody reaction then produces inflammation, and the chronic inflammation from daily exposure leads to cancers and other ills.

Researchers created mice with the same Neu5Gc deficiency that humans have, then they fed them with Neu5Gc.

When such mice were challenged with anti-Neu5Gc antibodies, they developed evidence of systemic inflammation. Long-term exposure to this combination resulted in a significantly higher incidence of carcinomas (five-fold increase) and an association with Neu5Gc accumulation in the tumors. Similar mechanisms may contribute to the association of red meat consumption with other diseases, such as atherosclerosis and type 2 diabetes, which are also exacerbated by inflammation.
- http://www.pnas.org/content/early/2014/12/25/1417508112.abstract

Chronic exposure with antibodies caused tumor development, and those tumors were rich in Neu5Gc deposits even though the mouse cells could not produce the substance. It appears that they discovered the "smoking gun" that explains why red meat is bad for human health.  I look forward to the human trials that can conclusively show the same link.

I've been semi-vegetarian for many years already. I have many meatless days by happenstance. I did not choose this lifestyle for humanitarian concerns. I am the only person responsible for my food, and I simply don't trust myself to store and cook meat properly for safe consumption. Instead, I eat meat when I go out to restaurants. It's not clear at this point what amount of Neu5Gc exposure is safe (unlikely to trigger antibodies), if any at all.

Like the Whos down in Whoville, maybe it's time that we switched to a healthy (but humane) roast beast?
mellowtigger: (dna mouse)
2014-10-06 08:33 am
Entry tags:

oxidative stress

Most people know that they get half of their dna from their mother and half from their father. What most people don't know, however, is that they also inherit another kind of dna exclusively from their mother. The mother provides the "egg", and the egg is very special. It includes extra material that every cell needs to survive and replicate. One vital feature inside our cells is the mitochondrion, a small factory that produces the chemical energy that we need to thrive. Mitochondria have their own dna, separate from our regular dna, and we inherit it entirely from the egg.

Without mitochondria, we would slowly die. Our cells individually would simply run out of fuel to function. I kept up with news in the early 1990s about medical trials because I knew college students who participated in this "job" sector as volunteer medical test subjects. I remember that one study was terminated prematurely because its participants died. They discovered that the drug was destroying human mitochondrial dna (although it did not harm dogs in previous tests), so their test volunteers were slowly starving to death, cell by cell, throughout their bodies. The point being that the health of our mitochondria affects our bodies profoundly, so our maternal heritage of mitochondrial dna is an important part of our genetic lineage.

One side-effect of these powerhouses doing their normal function is the production of hydrogen peroxide, H2O2. As any child who's seen hydrogen peroxide bubble on their wounds would know, this chemical is highly reactive. Since mitochondria produce it, our cells need a way to harness the chemical before it reacts with other chemicals in our cells (like our dna) and causes harm. This destructive reaction by oxygen-containing molecules or free radicals is known in a very generic way as "oxidative stress". We need antioxidants to defend against that damage.

Oxidative stress is now linked to a great many disorders, from Parkinson's to Autism and more. Of particular interest to me is the realization that it can trigger mitochondrial dysfunction in some people with autism, separate from the known long-term dysfunction comorbidity. Mitochondrial dysfunction would leave me feeling tired, unfocused, and thoroughly exhausted by physical activity... which matches nicely with my symptoms.  We've ruled out multiple sclerosis to explain my own health problems, so I've separated the symptoms of muscle twitches/cramps (which is responding very positively to a gluten-free diet) from the symptoms of exhaustion, brain fog, and apparent dopamine depletion. I am considering oxidative stress as an explanation for this second set of symptoms which has not responded to Ropinarole.

I've spent a lot of money on medical bills this year. Now that I'm earning a poor person's wages again, I have to get my spending under control. There are expensive tests for objectively measuring mitochondrial dysfunction, but doctor visits will have to wait while I slowly accumulate more discretionary funds. Instead, I'm experimenting more cheaply by taking supplements that affect mitochondrial function and oxidative stress. Most diet supplement pills are known to be ineffective, so I'm trying to stick with ones already proven to have some effect in reputable journals.

I bought some pills containing:
  • glutathione,
  • coenzyme Q-10,
  • vitamin E, and
  • selenium.
I can get more vitamin C and beta-carotene just by eating some carrots. I'll try adding plenty of turmeric spice to my meals too. I hope this combination will improve my energy level, memory/concentration, and dopamine. In theory, it should; but in practice, we'll see.
mellowtigger: (MrFusion)
2013-02-11 09:11 am
Entry tags:

what juicer do you suggest?

I'm ready to invest money in a juicer to make it easier to make quick meals that are healthy and cheap.  The Jack LaLanne model has been recommended to me as one that does not roar loudly.  Unfortunately, it is not truly a food processor, and it does not allow milk products or ice to be added.

Can anyone recommend a product that "does it all" to make smoothies or hot soups?  If there must be a trade-off between noise level and versatility, then I'd much rather use the quiet product.  There is always the Vitamix that can grind up just about anything, but it certainly costs a lot more than I can justify spending, and the demonstrations I've seen have always been very loud.

I'm not yet ready to commit to a Primal diet (no seeds of any kind), but I keep learning more about how unhealthy modern foodstuffs can be.  I want to consume a few less carcinogens.  Maybe the nutrient-rich diet would help boost my energy level too, while I'm recovering from B12 problems.
mellowtigger: (Terry 2010)
2011-06-28 09:10 am
Entry tags:

crafted flavors

I've never once experienced a craving for a pill of any kind, not even multivitamin or B12. I'm lousy about taking pills on any schedule. I recently discovered that my multivitamins expired back in July 2010. The bottle is almost full.

The problem, I think, is that my body has no reason to crave these morsel-sized supplements. It has no cue on which to make an association to learn that pills are "good". So why not give it such a cue? That's how we learn that natural gas is an unsafe odor, after all. It's because we artificially give it that odor.

I think that vitamins should be chewable, flavored pills. Each kind of supplement should be assigned specific flavors (regardless of brand manufacturer) or odors, and each flavor should be unique so as never to be confused with an actual food dish flavor. For instance, what if multivitamins all tasted like broccoli-grapefruit? What if B12 pills all tasted like carrot-grape? I think our brains/bodies could learn to associate the flavor with the benefit, thereby giving us cravings for a pill when we were in short supply of a nutrient.

In semi-related news, it appears that people are making progress on production of vat-grown meat. I've written before that I would very much like to add such humane meat sources to my diet. These researchers recently conducted a comparison of production requirements based on their current process.

The researchers based their calculations on a process, using Cyanobacteria hydrolysate as a nutrient and energy source for growing muscle cells, that is being developed by co-author Dr Joost Teixeira de Mattos at the University of Amsterdam. At the moment this sort of tissue engineering technology is confined to the laboratory, but the researchers estimated what the various costs would be for producing 1000kg of cultured meat using a scaled-up version of the technology compared to the costs associated with livestock reared conventionally.

In comparison to conventionally-produced European meat, the team estimate cultured meat would involve approximately 7-45% lower energy use, 78-96% lower greenhouse gas emissions, 99% lower land use, and 82-96% lower water use depending on the type of meat.

- http://www.physorg.com/news/2011-06-lab-grown-meat-emissions-energy.html

I'd like daily pig ham for breakfast, chicken breast for lunch, and cow steaks for dinner, please!  All without harming any creature at all.  Nice!
mellowtigger: (Daria)
2011-06-12 11:18 am
Entry tags:

reality tv: food

It's just absurd how many reality television food shows are produced. Actually, I'm not sure the quantity of them matters so much as the concept.

The idea of Americans watching manufactured drama on reality tv food programs when over 10% of all Americans are on food stamps is just offensive to my concept of social equality. There are more Americans on food stamps than the entire population of Canada.

"We help put healthy food on the table for over 40 million people each month."
- http://www.fns.usda.gov/snap/

"2006: 31,612,897"
- http://www12.statcan.gc.ca/census-recensement/2006/dp-pd/hlt/97-550/Index.cfm?TPL=P1C&Page=HDWELL&LANG=Eng&T=99

 "Let them eat cake!" as the famous saying goes.  Yes, actually, we have shows for that too.

food showsAmericans on food stamps

I feel so superior by spending my television-watching minutes on more useful programs like Full Metal Alchemist, Doctor Who, Family Guy, and Harry Potter movies.  *dejected sigh*
mellowtigger: (Default)
2009-12-29 09:54 am
Entry tags:

organic does make a difference

I knew that "organic" foods hadn't been proved to actually make a health difference in humans, leaving them basically just as a marketing gimmick.  A 2-year-old study, however, is finally making the rounds being reported on websites.  It took some digging, but I found the original source (I think).

In the Netherlands, a birth cohort study tracked mothers and children for 2 years.  They measured whether the family was using an organic, conventional, or mixed diet.  They looked for trends in eczema, asthma, and allergies.  They found a link.  Although organic meat and vegetables had no effect, they did find a correlation with organic milk.  The organic milk babies (but not the conventional or mixed diet) had lower rates of problems with eczema.  They are unable to explain the mechanism by which this difference is produced, but they suggest a few ideas for later investigation.

http://journals.cambridge.org/action/displayFulltext?type=6&fid=1700500&jid=&volumeId=&issueId=&aid=1700496

Webpages are claiming that a milder association was found with organic milk and lower rates of asthma and allergies, but this study made no such finding.  It's possible that I still haven't found the source being mentioned on these webpages.
mellowtigger: (Default)
2009-02-07 11:39 am
Entry tags:

food is good, except when it isn't

Here's a followup to my earlier post about modern food production in a changing climate.

Popcorn is a popular product in this house.  I'm curious to know just how much of it is eaten here in a year.  You'd think popcorn would be the model of simplicity for a food product, wouldn't you?  It's just a seed.  No special processing, no additives, no preservatives.  You grow it, dry it, then stick it in a jar.  Can't get a more natural food than that, right?  Well... we still manage to mess it up.

The Popcorn Board produces a handbook that details the wide variety of substances that can be used on popcorn crops and what their acceptable level of residue can be according to the USA's Environmental Protection Agency or the World Health Organization.  You should take a look at the variety of insecticides, herbicides, fungicides, and fumigants that are permitted while growing that simple popcorn seed.  If this is what goes into an exceptionally hardy food product, then what awful stuff goes into the plants that produce far more delicate foods for our table?  Strawberries, grapes, or lettuce?  How are they kept fresh and enticing for our purchase?
http://www.popcorn.org/handbook/handbook.cfm

I understand that we're talking extremely low concentrations, but these health risks are measured in isolation.  How do they interact with the hundreds (thousands) of other chemicals that we intentionally or unintentionally put into our bodies?  I've never been an "Organic" fiend, but reading material like this handbook does push me that direction.  I expect to grow more popcorn in the garden this year to see if I can displace the mass produced stuff that my roommates normally eat.

Similarly, Scientific American recently reported on the possible consequences of using coal ash as a part of fertilizer.  While its benefits are easily noticeable, they're finding that coal ash includes some much less desirable ingredients like mercury, arsenic, titanium, and radium.
http://www.sciam.com/article.cfm?id=coal-ash-in-soil

Maybe it's finally time to encourage everyone to return to "victory gardens" and grow portions of their own food supply at their house.  Tear up part of the grass lawn and put in veggies, grains, and herbs in its place.  Maybe the bad economy will be a good excuse to get people back to tending gardens.