Food Labels May Mislead You

A very common question I get….

Dear Kevin,

How come you don’t talk about calories, fats, protein, or carbohydrates?

Everyone talks about calories, fats, protein, carbohydrates, sodium, and things of this nature. The fact of the matter is they are important, but not very important when compared to the chemicals and poisons put into the food. If you get your food here like me, you don’t have anything to worry about.

What is more important than calories or fats and carbohydrates is the chemical fertilizers used in the food, the pesticides used in the food, the fact that the food is picked early and then gassed, the fact that the food is genetically modified and manufactured in an unnatural way, the processing methods that are used, the irradiation that was used, the actual thousands of chemicals that are put in processed food to make it taste better and give it certain textures, preserve it, or specifically designed to get you chemically and physically addicted to the food, increase your appetite and make you fat.

This is what is more important than the amount of calories, or the amount of fat, or the amount of carbohydrates. That’s what everyone is missing.

Yours in Health,
KT

10 Foods You Should NEVER Eat!

People email me every day about what foods to eat and not to eat. As a loyal listener of the show, you get my personal recommendations such as Grass Fed Beef, but I wanted to give you a more general list…

10 Foods You Should NEVER Eat!

1. Microwaved Food
2. Excitotoxins (MSG – monosodium glutamate, aspartame) and anything you can’t pronounce
3. Homogenized and non-organic dairy products
4. Any product that contains hydrogenated oil
5. Anything you can’t pronounce do not put on your skin (propylene glycol / mineral oil)
6. Non-filtered water for drinking, showering, bathing and swimming
7. Pork and shellfish
8. White sugar and white flour
9. Any meat that’s not totally organic, range free, grass fed, and properly killed
10. “Fat Free”, “Sugar Free” anything

-KT

The Kevin Trudeau Show: 12-29-09

Today, Kevin gives you his recession survival tips and ways to avoid the toxins that are giving you cancer. Suzanne Somers stops by to expose the truth behind improving your health to avoid and cure cancer without the use of chemotherapy! Plus, The Amazing Kreskin reveals the secret to being the world’s greatest mentalist and reflects back on his 50 year career.

The Only Answer to Cancer
Lead in Face Paint
Bug Spray Blamed for Infant Death
Healing Power of Apple Cider Vinegar
Transform Your Body
Contaminated Beef Solution
Manifest Your Desires
BPA Contaminated Foods
Secure Your Wealth

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Organic Turkey Recipe

Are you wondering how to roast your organic turkey this year?  Well, there’s the old fashioned way: You get up at the crack of dawn, get out the roasting pan and get to work.  Then, there are roasting bags that you buy in the market, but they’re made from plastic, which is neither healthy nor environmentally friendly.

And finally, there’s the paper bag trick!

Here’s what you need:

Ingredients
1 turkey, chicken or capon (cooking time is based on a 10-pounder)
8 garlic cloves, sliced
2 onions, coarsely chopped
3 stalks celery, coarsely chopped
3 carrots, coarsely chopped
3 bay leaves
2 T coconut oil or raw organic butter

Directions
Preheat oven to 325 degrees F.

Rinse the turkey with cold water. Pat dry with paper towels.

Fill the cavity with your choice of stuffing, packed loosely.

Seal the cavity with skewers and tuck the turkey wings under the body.

Rub softened butter or coconut oil over the outside of the turkey.

Salt and pepper the outside sparingly.

Spray the inside of the bag with water and pour out any excess.

Place the turkey inside the bag, legs first. Roll up the opening so the bag is sealed.

Place carrots, celery, onions, garlic and bay leaves in the bottom of the roasting pan.

Put the giblets (if they come in a little bag, take them out) in the pan and add chicken stock until it reaches a depth of 1/2 inch.

Place the bag, with the turkey inside, on the vegetables so that the turkey breast is facing up.

Roast for 2-1/2 hours.

Check the temperature of the turkey by carefully rolling back the bag and inserting a meat thermometer into the thickest part of the thigh.

When the temperature is 155 degrees F, tear the paper bag open and increase the oven temperature to 425 degrees F.

Roast the turkey another 30 minutes, basting every 10 minutes, until the temperature registers 170 degrees F and the skin is golden brown.

Place the turkey on a serving dish, and tent with aluminum foil. Let rest 20 minutes. Throw away the paper bag.

The Gravy
Pour the juices that are left in the roasting pan through a sieve and into a small saucepan.  Using the back of a wooden spoon, press against any solids stuck in the sieve to extract as much liquid as possible.

Heat juices over medium heat and cook until the liquid thickens enough to coat the back of a spoon.

Carve turkey and serve with thickened roasting juices.

Tips & Warnings
You can usually order a fresh, organic turkey from a natural food store or specialty market.  They are well worth the effort, tasting much better than commercially grown, mass-produced fowl.  In general, I recommend cooking with these meats whenever possible.

Natural food stores should have clean, all-natural brown bags that are ideal for turkey roasting.

If you have a frozen bird, make sure you allow enough time for the turkey to defrost IN THE REFRIGERATOR, not at room temp – up to several days, depending on bird size.

This year enjoy a Thanksgiving Day full of simple pleasures.  Allow the focus of the day to be the people, rather than the food.  Serve small portions, instead of piling your plate high with food, and stuffing yourself.  Chew every bite thoroughly, savoring both the aroma and flavor of each dish, while enjoying food and friendship.  Eat and relax with the knowledge that there will be another meal, as this will not likely be your last.  So, take the time to breathe deeply, remembering to love and appreciate others, while having gratitude for your life.

Have a great week,
KT