My father's pollen allergies (hay fever) were so bad that our family had to move to a different state when I was young. My mother also has terrible pollen allergies. Other relatives on both sides of the family have very bad spring allergies. My uncle cannot even go outside without a HEPA mask over his nose and mouth sealed with vaseline! Obviously, it was in the cards for me to have pollen allergies. My worst allergy seems to be oak pollen.
Comparison of ghee products for quality and price
This article was updated January 1, 2009. Please make your browser window wide to see the full table.
Ghee is very important in regard to free radicals, health and longevity. I will write more about that in another post. For now, I'l just say that ghee is more than an indulgence. In a healthy vegetarian diet, ghee can be viewed as an essential vitamin supplement (albeit, one that tastes really good). In this post I want to take a look at the products that represent the best value and I want to compare quality. Ghee is so important as an addition to the diet that quality should not be sacrificed -- especially because only a very small amount of ghee needs to be used.
When it comes to a healthy diet, I am not a purist. Too late for that because I grew up eating such culinary concoctions as toasted sandwiches constructed of Spam, white bread and that oddly orange, oddly spongy cheeselike stuff known as Velveeta.
As an adult, I even have been irresponsible enough to serve as a taster, judge and promoter of Spam creations that were served at a now-defunct annual event held in my town of Austin, Texas. Called "Spamarama," the festival featured unspeakable and (often unswallowable) dishes made from the gelatinous, pink potted meat, including -- get ready to gag -- Spam ice cream.
In this part I want to show photographs of what I feel is strong evidence that some kind of coloring is added to the yellow dal commonly sold in Indian food stores. I compared a sample of certified organic yellow dal with a sample of standard yellow dal.
I rinsed both samples the same way and I took photographs of the water used to rinse the dal. If you are keeping up with the news about food safety and healthy foods, you are aware that foods are sometimes artifically colored while the manufacturers claim that they are not adding any coloring. The recent USA Today article says,
When Consumer Reports tested 23 supposedly wild-caught salmon fillets bought nationwide in 2005-2006, only 10 were wild salmon. The rest were farmed. Farmed salmon gets its coloring from dyes added to food pellets the fish are fed, while wild salmon gets it from the plankton they eat. "When you cook it, the wild salmon retains its color, and in the aquaculture salmon, the color tends to leak out," she says. Suspicious consumers can call the FDA's Center for Food Safety and Nutrition hotline at 1-888-SAFEFOOD.
Using that same logic I compared these two samples of yellow dal, one organic and one from my local Indian store. These photos show that the non-organic dal is a brighter yellow in the package. And I was shocked to see the amount of color that comes out in the water after rinsing this dal. In my mind, there is no way the bright yellow color of this water is natural. The yellow dal manufacturers's may deny that they are adding coloring to the dal, but I think these photos are proof that they are indeed doctoring the food.
Why would the government want to [outlaw unprocessed natural milk]?
Mark McAfee, of Organic Pastures, describes it as a matter of “two paradigms in collision:” the push to eat “whole, unprocessed foods” that will fill our bodies with “a supply of good bacteria to help our immune systems” on the one side, and the idea that we have to sterilize bioactive foods on the other. And as soon as you try to get into the nitty-gritty details of the scientific debate, comparing for example FDA attorney John Sheehan’s 69-page anti-raw milk PowerPoint presentation with the über-crunchy Weston A. Price Foundation’s 71-page “point-by-point rebuttal,” you do indeed get the sense that you’re witnessing an ideological incommensurability along the lines of Aristotle-Galileo, Newton-Einstein, and Einstein-Bohr.
Read the whole story here:
The concept of body type is central to Ayurveda, and my experience with that tradition gives me a lot of confidence as to the value of diets for specific body types. Dr. D'Adamo has written a bestseller, Eat Right for Your Type. Naturally, this is a book that would interest me. In fact, I'm fairly confident that the idea of a nutrition program for each body type is scientifically sound and it is something I'd like to continue learning about.
The first time I became really familiar with Dr. Adamo was while doing some research on ghee - one of his FAQS popped up on Google. I respect that Dr. D'Adamo has his facts right about ghee -- most other doctors do not, and they don't even have a mind open enough to look at the current research or historical usage.
I would like to learn more about Dr. D'Adamo's nutrition program. However, my first forays into his work (beyond his ghee FAQ) were not confidence inspiring. In my opinion, blood type alone is not sufficient for determining nutritional requirements.