Today, Kevin gives you even more proof that inflation is already here and that your standard of living is declining rapidly because of it.
Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!
February 17, 2012
I Heart Chaos
“This is sick. Talk about animal cruelty and the most non natural and freakish way to raise chickens. It’s time to leave mother nature alone. If less people ate meat, we wouldn’t even need to come up with garbage like this” –KTRN
Philosopher Paul Thompson from Purdue University has suggested “The Blind Chicken Solution.” He argues that chickens blinded by “accident” have been developed into a strain of laboratory chickens that don’t mind being crowded together as much as normal chickens do. As a result, he argues, we should consider using blind chickens in food production as a solution to the problem of overcrowding in the poultry industry. He argues that it would be more humane to have blind chickens than ones that can see.
But Ford goes a step further and proposes a “Headless Chicken Solution.” This would involve removing the cerebral cortex of the chicken to inhibit its sensory perceptions so that it could be produced in more densely packed conditions without the associated distress. The brain stem for the chicken would be kept intact so that the homeostatic functions continue to operate, allowing it to grow.
Ford proposes this solution for two reasons: To meet the rising demand for meat, particularly poultry, and to improve the welfare of the chickens by desensitizing them to the unpleasant reality of their existence.
After this “desensitization,” the chickens could then be stacked into huge urban farms with around 1,000 chickens hooked up to large vertical frames — a little like the network of pods the humans are connected to in The Matrix. The feet of the chickens would also be removed in order to pack more in. There could be dozens of these frames in the vertical farming system, which Ford refers to as the Centre for Unconscious Farming. Food, water and air would be delivered via a network of tubes and excrement would be removed in the same way. This technique could achieve a density of around 11.7 chickens per cubic meter instead of the current 3.2 chickens achieved in broiler houses.
A challenge for Ford’s system would be the lack of muscular stimulation. However, Ford proposes using electric shocks similar to that used in other lab meat experiments.
“The realities of the existing systems of production are just as shocking.” Ford argues that his solution is no more shocking than existing food-production techniques. “The realities of the existing systems of production are just as shocking,” he told Wired.co.uk, “but they are hidden behind the sentimental guise of traditional farming scenes that we as consumers hold in our minds and see on our food packaging.”
July 6th, 2011
By: Jonathan Benson
The accidental mixing of two unidentified chemicals at a Tyson chicken processing plant in Springdale, Ark., has landed 173 of its roughly 300 workers in the hospital, according to reports. The two chemicals, which Tyson refused to identify, somehow got mixed together to produce deadly chlorine gas, which sent five of the workers to intensive care, with another 50 remaining hospitalized days after it occurred.
Donnie King, senior vice president of poultry and prepared foods at Tyson, said that human error was partially responsible for the mixing of the chemicals, but did not provide further details. Gary Mickelson, a company spokesman, added that the plant does not actually use chlorine gas as part of its processing regimen, despite the fact that chlorine itself is commonly used as an antimicrobial treatment for factory chicken.
The whole incident is the type of scenario you might expect to occur at some kind of chemical or other industrial factory, not a food processing plant. And yet millions of people consume Tyson chicken, which apparently is processed with the help of some sort of chemical concoction that, when mixed, creates a gas that the US Centers for Disease Control and Prevention (CDC) says can cause respiratory illness and sudden death.
Last year, the country of Russia actually banned poultry product imports from the US because many chicken processors use chlorine to sanitize their chicken. Russian safety standards are apparently much higher than they are in the US, and the country basically announced to the world that it does not approve of chicken that is dunked in chlorine baths prior to being consumed by humans.
The New York Times also reported last year that much of the factory beef consumed in the US is injected with ammonia during processing, a chemical that is also used in most glass cleaners. By treating the meat this way, officials claim deadly bacteria like E. coli will be killed, and the meat rendered safe to eat .
The Tyson chicken plant incident serves as a wake-up call about what is lurking in the industrial food supply that millions of people consume every single day. If food is being subjected to chemicals during processing that, when mixed, are deadly, what does this say about the safety of the final end product?
For meat eaters, the only truly safe meat comes from animals raised humanely on organic, pasture-based farms, and that is processed without the use of chemicals like chlorine and ammonia. When it comes to food of any kind these days, knowing its source and how it was grown and processed is crucial to ensuring its safety.
June 13th, 2011
By: Mike Adams
After years of sweeping the issue under the rug and hoping no one would notice, the FDA has now finally admitted that chicken meat sold in the USA contains arsenic, a cancer-causing toxic chemical that’s fatal in high doses. But the real story is where this arsenic comes from: It’s added to the chicken feed on purpose!
Even worse, the FDA says its own research shows that the arsenic added to the chicken feed ends up in the chicken meat where it is consumed by humans. So for the last sixty years, American consumers who eat conventional chicken have been swallowing arsenic, a known cancer-causing chemical.
Until this new study, both the poultry industry and the FDA denied that arsenic fed to chickens ended up in their meat. The fairytale excuse story we’ve all been fed for sixty years is that “the arsenic is excreted in the chicken feces.” There’s no scientific basis for making such a claim… it’s just what the poultry industry wanted everybody to believe.
But now the evidence is so undeniable that the manufacturer of the chicken feed product known as Roxarsone has decided to pull the product off the shelves. And what’s the name of this manufacturer that has been putting arsenic in the chicken feed for all these years? Pfizer, of course — the very same company that makes vaccines containing chemical adjuvants that are injected into children.
Technically, the company making the Roxarsone chicken feed is a subsidiary of Pfizer, called Alpharma LLC. Even though Alpharma now has agreed to pull this toxic feed chemical off the shelves in the United States, it says it won’t necessarily remove it from feed products in other countries unless it is forced by regulators to do so. As reported by AP:
“Scott Brown of Pfizer Animal Health’s Veterinary Medicine Research and Development division said the company also sells the ingredient in about a dozen other countries. He said Pfizer is reaching out to regulatory authorities in those countries and will decide whether to sell it on an individual basis.”
Arsenic? Eat more!
But even as its arsenic-containing product is pulled off the shelves, the FDA continues its campaign of denial, claiming arsenic in chickens is at such a low level that it’s still safe to eat. This is even as the FDA says arsenic is a carcinogen, meaning it increases the risk of cancer.
The National Chicken Council agrees with the FDA. In a statement issued in response to the news that Roxarsone would be pulled from feed store shelves, it stated, “Chicken is safe to eat” even while admitting arsenic was used in many flocks grown and sold as chicken meat in the United States.
What’s astonishing about all this is that the FDA tells consumers it’s safe to eat cancer-causing arsenic but it’s dangerous to drink elderberry juice! The FDA recently conducted an armed raid in an elderberry juice manufacturer, accusing it of the “crime” of selling “unapproved drugs.” Which drugs would those be? The elderberry juice, explains the FDA. You see, the elderberry juice magically becomes a “drug” if you tell people how it can help support good health.
The FDA has also gone after dozens of other companies for selling natural herbal products or nutritional products that enhance and support health. Plus, it’s waging a war on raw milk which it says is dangerous. So now in America, we have a food and drug regulatory agency that says it’s okay to eat arsenic, but dangerous to drink elderberry juice or raw milk.
Eat more poison, in other words, but don’t consume any healing foods. That’s the FDA, killing off Americans one meal at a time while protecting the profits of the very companies that are poisoning us with their deadly ingredients.
Oh, by the way, here’s another sweet little disturbing fact you probably didn’t know about hamburgers and conventional beef: Chicken litter containing arsenic is fed to cows in factory beef operations. So the arsenic that’s pooped out by the chickens gets consumed and concentrated in the tissues of cows, which is then ground into hamburger to be consumed by the clueless masses who don’t even know they’re eating second-hand chicken sh*t.
Today, Kevin gives you even more proof that inflation is already here and that your standard of living is declining rapidly because of it.
Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!
April 20th, 2011
By: Andrew Schneider
This is a rough month for carnivores and others who like eating safe meat.
Two studies, one released last week and the second made public today, have scientifically tested beef, chicken, pork and turkey purchased from groceries in six cities from Seattle to Fort Lauderdale, Fla.
What they found was enough to make a caveman queasy.
The latest study was conducted in Seattle by Mansour Samadpour, a leading bacterial microbiologist who heads the Institute for Environmental Health, a national network of food safety laboratories.
Samadpour’s staff purchased 100 packages of chicken parts and fryers from 10 Seattle-area groceries during March. The analysis of these samples found that 65 percent of the birds tested had campylobacter, 19 percent had salmonella and 2 percent had E. coli or listeria.
U.S. Department of Agriculture inspectors at all slaughterhouses or processing plants watch for these poisonous bacteria. However, Samadpour also found that an alarming number of the poultry samples had a bacteria the government doesn’t look for — Staphylococcus aureus.
Staphylococcus aureus is a fast-acting toxin that often causes gastrointestinal symptoms within 30 minutes, and according to the Centers for Disease Control and Prevention, it sickens at least 240,000 people a year.
Samadpour told AOL News that 10 percent of the samples had the even more concerning, and multi-drug-resistant, S. aureus, or MRSA. Handling contaminated chicken with a cut or break in the skin is a screaming invitation for MRSA to enter the body. Public health experts warn that bacterial resistance to antibiotics is a serious problem, as it often makes many diseases difficult if not impossible to treat.
The study was funded by Seattle food safety lawyer William Marler, who, as AOL News reported in the past, had commissioned Samadpour’s labs to test 5,000 samples of beef for the presence of non-O157 strains of E. coli. They documented that millions of pounds of beef sold throughout the country were contaminated with strains of dangerous E. coli that the USDA neither outlaws nor apparently cares much about.
“I funded the chicken study because I’m concerned that consumers don’t understand how many pathogens may be on the chicken they purchase and serve to their families,” Marler told AOL News.
Marler said he was concerned because one of the samples was contaminated with E. coli 0126, a bacteria usually found only in beef.
All the contamination most likely occurs because of sloppiness in the processing facilities, where the meat comes into contact with feces, which causes most of the dangerous bacteria to flourish, Marler said.
Marler and food safety agencies recommend that great care be used when handling the uncooked chicken at home and that the poultry must be cooked to 165 degrees, which should kill most of the bacteria that leads to food poisoning.
The exception to that cook-it-to-death rule may well be staph-contaminated meat, because those toxins are far more resistant to heat and the meat must be cooked more thoroughly to be made safe, food safety experts say.
That fact alone makes the findings of another group of food scientists more troubling.
A nationwide study by the Translational Genomics Research Institute (TGen) published this month in the journal Clinical Infectious Diseases reported on the analysis of 136 samples — 80 different brands — of beef, chicken, pork and turkey. They were purchased at 26 retail grocery stores in Los Angeles, Chicago, Fort Lauderdale, Flagstaff, Ariz., and Washington, D.C.
Lance Price, senior author of the study, says nearly half of the meat and poultry samples — 47 percent — was contaminated with S. aureus. And more concerning is that more than half of those staph bacteria — 52 percent — were resistant to at least three classes of antibiotics.
April 19th, 2011
The Raw Story
A sampling of grocery store meat in five US cities has shown a type of drug-resistant bacteria is contained in about one quarter of beef, chicken, pork and turkey for sale, a study said Friday.
Staphylococcus aureus, a bacteria that can cause skin infections, pneumonia, sepsis or endocarditis in people with weak hearts, was found in 47 percent of samples, said the study in the journal Clinical Infectious Diseases.
The study drew fire from the meat industry, which pointed to the “small sample” taken and said its findings were misleading.
More than half — 52 percent — of the infected samples contained a tough strain of S. aureus that was resistant to at least three types of antibiotics.
Most of the time, the bacteria would be killed off during cooking, but risks of contamination can come from handling raw meat in the kitchen and touching other utensils, or from eating meat that is not fully cooked.
“For the first time, we know how much of our meat and poultry is contaminated with antibiotic-resistant Staph, and it is substantial,” said Lance Price of the Translational Genomics Research Institute in Phoenix, Arizona, and senior author of the study.
“The fact that drug-resistant S. aureus was so prevalent, and likely came from the food animals themselves, is troubling, and demands attention to how antibiotics are used in food-animal production today.”
S. aureus is not among the four bacteria routinely tested in meat by the US government: Salmonella, Campylobacter, E. coli, and Enterococcus.
More than two million people in the United States are infected with these bacteria annually, and hundreds die. The young and the elderly, and people with weakened immune systems are most at risk.
The 136 samples that were tested included 80 brands of meat and were taken from 26 retail grocery stores in five cities: Los Angeles; Chicago; Fort Lauderdale, Florida; Flagstaff, Arizona; and the US capital, Washington.
The report said the bacteria was found inside the meat and therefore was not likely to have come from handling.
Instead the likely culprit was “densely stocked industrial farms, where food animals are steadily fed low doses of antibiotics… ideal breeding grounds for drug-resistant bacteria that move from animals to humans,” the study said.
“Antibiotics are the most important drugs that we have to treat Staph infections; but when Staph are resistant to three, four, five or even nine different antibiotics — like we saw in this study — that leaves physicians few options,” Price said.
The study did not assess the risk to the population posed by the resistant staph strain.
“Now we need to determine what this means in terms of risk to the consumer,” said co-author Paul Keim, director of the Center for Microbial Genetics and Genomics at Northern Arizona University.
The biggest meat and poultry trade association in the US, the American Meat Institute, said the study “misleads consumers about US meat and poultry, which is among the safest in the world.”
“Despite the claims of this small study, consumers can feel confident that meat and poultry is safe,” said AMI Foundation president James Hodges in a statement.
The AMI statement added: “These bacteria are destroyed through normal cooking procedures, which may account for the small percentage of foodborne illnesses linked to these bacteria.”
April 15th, 2011
By: Angela Kim
You may have heard Adriene Hill’s story on fake chicken on the Marketplace Morning Report. But, why chow down on something fake when you can get the real thing?
We asked Dr. Fu-Hung Hsieh.
He and his team of researchers at University of Missouri have come up with a sustainable chicken alternative. Check out the video to see how it’s made… and how it tastes.
We talked to Dr. Hsieh about his work and his vision for the future.
Dr. Fu-Hung Hsieh
Professor, Biological Engineering Department
University of Missouri
1) Explain your work in one paragraph.
Develop an energy-efficient technology for producing products that exhibit whole muscle meat-like visual appearance and taste sensation using renewable plant-based proteins and fibers. These products closely resemble chicken or turkey breast meat but deliver more high quality protein. They are expected to appeal to both vegetarian and non-vegetarian consumers.
2) What’s your hope about the future?
More people will be willing to commit themselves to become a steward of earth, make a concerted effort so that their lifestyle will become more environmentally friendly.
3) What’s your fear about the future?
The general public and our policy makers choose to ignore or refuse to face the reality of accelerated environmental changes due to man-made activities. Consumers refuse to make a shift to a more sustainable product and lifestyle.
4) How does your work help prepare for the future?
Our work is just one of many that lead to a more sustainable food product. We hope by providing a product that looks like chicken, feels like chicken and tastes like chicken, it will be easier for consumers to accept and gradually make the shift in their food choice.
5) What advice do you have for others to prepare for the future?
We have to think of our children. Our attitudes and actions toward environmental sustainability will have a profound impact to our future generations.
6) How optimistic are you about the future?
Every crisis leads to a new opportunity. While there might be setbacks from time to time, overall tomorrow will be better. Humans are living longer and lead to more productive lives. The advances in technology, internet, medicine, environmental remediation, and many other key areas will help us confront and overcome many new challenges we may face. We will recognize that we have to be a steward of earth. It is a small world after all.
Eating good quality food every single day makes a huge difference in how you feel, your energy, your sleep, your skin, and your digestion. So, a lot of people come up to me and ask, “Kevin, what should I eat? What do YOU eat?”
The simplest answer is number one; always avoid high fructose corn syrup. Always avoid monosodium glutamate (MSG), which also goes by the name, hydrolyzed vegetable protein. So, if you are reading the ingredients and it has that in it, do not eat it. Stay away from artificial sweeteners, like Splenda and aspartame, also known as NutraSweet.
Another thing is I would strongly encourage you to do is stay away from conventional meat and conventional dairy products. I absolutely love beef and dairy. I encourage you to eat all the beef you want, but if you’re eating beef, if you’re eating lamb, if you’re eating chicken or turkey; you want to get beyond 100% organic. What you want is 100% grass-fed beef from GrasslandBeef.com. That is where I purchase my beef, lamb, turkey, poultry, and other food. These animals are never injected with bovine growth hormone, never injected with antibiotics, and they walk around and roam free and they eat real wild grass like an animal should.
When you’re buying beef and poultry at the store or restaurant; the animal is given injections of bovine growth hormone, injections of antibiotics, and they’re fed a chemical-produced, genetically modified grain mixture of genetically modified corn and other grains. They are fed massive amounts of chemicals, massive amounts of drugs, and their feed has ground up dead pigs, chickens, horses, and cows that were too diseased to be eaten by humans.
Now, cattle; they’re vegetarians. They’re not supposed to be eating ground up dead pigs, horses, chickens, and other cattle. They’re also not supposed to be eating corn. They’re supposed to be eating grass. So, if you just change the meats that you buy at home and you make your own sandwiches instead of going out to eat, I guarantee a couple of things are going to happen.
Number one, you’re going to lose weight because the CLA content in GrasslandBeef.com’s beef is much higher and it’s heart-healthy. It burns fat. It gives you more energy. There is no bovine growth hormone, so you’re automatically going to lose weight. You’re not giving yourself antibiotic therapy, so your health is going to improve dramatically. Such a small change in your diet can go a long way!
So, I strongly encourage you to go to GrasslandBeef.com. They also have raw cheese and butter from grass-fed cows. I just love their products!
GrasslandBeef.com, that’s where I go and I would recommend you go, as well!
Yours in health…
February 25th, 2011
By: Anna Dunlop
The good news for men is that scientists have discovered a cause of baldness — the failure of hair-producing cells to develop properly.
The bad news is that effective treatment could be a decade away. While your genes play a major role in hair loss, what many men don’t realise is that their everyday habits could be exacerbating the problem.
Here, Britain’s leading hair experts reveal the simple steps to help minimise it:
DON’T BRUSH TOO HARD
This can scratch the scalp and pull the hair out at the root, damaging the hair follicle.
It’s important to treat the scalp gently when shampooing, and never tug at your hair with a brush or comb, says Dr Bessam Farjo, a hair restoration surgeon from Manchester.
Dandruff, eczema or dermatitis (characterised by an itchy, flaky scalp) are linked to hair loss; they trigger inflammation, which has an adverse effect on hair follicles.
EAT A COOKED BREAKFAST
Hair is composed of keratin, which gives it its strength. Too little protein (red meat, fish, eggs, chicken) affects keratin levels; your hair will lose its strength and stop growing, says Philip Kingsley, consultant trichologist.
Breakfast is the most important meal of the day for boosting your hair follicles, he says.
AVOID PETROLEUM-BASED WAXES
There is some evidence that petroleum-based styling waxes (look for paraffin or petroleum on the label’s list of ingredients) can block hair follicles and cause them to stop growing, says London-based hairdresser Jimmy Campbell.
This is especially true if it is used heavily over a long time. Stick to water-based products.
Having an excess of male hormones may not sound like a bad thing, but testosterone and dihydrotestosterone (DHT) can have an adverse effect on certain parts of the hair follicle, says Philip Kingsley.
They seep down the hair shaft and cause it to become thinner, making the hairs seem further apart. Once the hair shrinks to a certain diameter it will stop growing completely. When men are under stress, their body produces more male hormones, and so tend to lose more hair.
A lack of dietary iron can also lead to hair loss. If you don’t have enough iron, your levels of ferritin drop (this is a molecule that stores iron in the body and releases it in a controlled way).
This in turn disrupts the normal hair growth cycle and increases hair shedding. Eating foods rich in iron, such as red meat, dark green vegetables, nuts and dried fruits, will help reduce this excess hair shedding.
DON’T COLOUR YOUR HAIR
Frequent colouring of the hair — either an all over dye or highlights — can lead to hair loss. Using significant amounts of bleach (found in nearly all hair lightening products) can strip it of its natural moisture, leading to dry, brittle hair that breaks easily, says Dr Farjo.
This tends to make hair look much thinner. Studies have also shown that dyes that contain the chemical para-phenylenediamine (PPD) can cause severe allergic reactions and dermatitis, which may lead to damage to the scalp and hair follicles.
Recent research from the journal Archives of Dermatology suggest that, as well as causing cancer and heart disease, smoking can also make your hair fall out.
It is thought that, just as smoking can cause damage to peripheral blood vessels in the body, it may also damage blood supply to the hair follicle.
The free radicals produced from smoking and environmental factors such as pollution could also affect hair follicles, leading to hair loss.