America no longer has a culture of innovation and entrepreneurship. KT tells you what went wrong and how we can fix it. Plus, Dr. Josh Axe, author of The Real Food Diet Cookbook, stops by to talk with Kevin about eating real, healthy food.

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Eating Organic Without Breaking The Bank
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The Archevore Diet

November 7, 2011 by admin
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November 7, 2011

Archevore

By Kurt Harris

The Archevore Diet - A pastoral whole foods diet that can improve your health by more closely emulating the evolutionary metabolic milieu (EM2) and avoiding the hazards of industrial foodways.

This diet is a practical framework using whole foods easily available in the 21st century. It is designed to be as universal as possible. The average person who adopts it in preference to the standard american diet should be healthier in every respect, and will usually settle at a more optimal body composition spontaneously.

The diet minimizes putative neolithic agents of disease (NADs) and ensures adequate micronutrition.

The diet is designed to be healthy and sustainable as long as you are alive and to offer plenty of satisfaction, while minimizing food reward effects that lead to overeating.

Historically, many find this diet results in spontaneous reduction in caloric intake and in health-improving fat loss, with no measuring, weighing or special supplements. I eat this way myself, of course.

Although this diet is a framework designed to work well for as many people as possible who are starting with a western diet, it will not necessarily work well enough, or completely enough, for everyone who needs to lose fat or for anyone afflicted with any particular disease. For fat loss, more radical maneuvers might be necessary, depending on the etiology of your obesity.

This information is offered as a free piece of educational information to anyone who finds it useful and is not to be considered individualized dietary or medical advice.

Your health is your responsibilty. If you have any doubts about the advisability of any dietary maneuver that might affect your health, consult a competent physician.

Go as far down the list as you can in whatever time frame you can manage. The further along the list you stop, the healthier you are likely to be. Earlier steps, in my clinical experience, will give more bang for the buck.

There is no counting, measuring, or weighing. Calories count, but why bother counting?* (Hat tip Nigel)

1. Get plenty of sleep and deal with any non- food addictions.

Laird Hamilton sleeps 9 hours. Can you surf Teahupoo?

If you’re drinking a 12-pack a day, or chain-smoking, diet may help but is hardly your first priority.

2. Eliminate sugar and all caloric drinks.

Drink water, tea or coffee. No sodas, sports drinks, juices, or milk. Don’t add sugar to your food or eat things made with sugar or high fructose corn syrup.

3. Eliminate gluten grains and wheat flour.

No cake, cookies or pastries. No bread or pasta, whole grain or otherwise.

This rule and rule #2 pretty much eliminate anything that comes in a box.

White rice and whole meal corn products are reasonable sources of starch if tolerated, but not as nutritious as plant storage organs (root vegetables).

4. Eliminate seed oils – grain and seed derived oils (cooking oils) Eat or fry with with ghee, pastured butter, animal fats, or coconut oil. Avoid temperate plant oils like corn, soy, canola, flax, walnut, etc. Go easy on the nuts, especially soy and peanuts.

5. 2 or 3 meals a day is best. No snacking. You’re not a herbivore. Whole foods prepared at home should be the rule. Low meal frequency is a powerful tool if you have weight to lose.

6. Whole foods from animals. Eat them for the protein, the micronutrients and the fuel.

Favor grass-fed ruminants like beef and lamb for your red meat. These meats have excellent n-6/n-3 ratios and their saturated and monounsaturated fats are a great fuel source. Wild game is good if you can process it yourself- but commercial venison and bison is too lean and is expensive.

Eat fish a few times a week and pastured eggs if you like them.

Eat offal for the vitamins and choline- some fresh beef liver 1-2 times a week is plenty. Mix it with your ground hamburger if you prefer. Pastured butter is good source of K2.

Click here for the full report.

Tags: Archevore, diet, EM2, food, ghee, grass fed, helath, juice, milk, NADs, pastured butter, sports drinks, sugar

Anti-Cancer Diet

October 20, 2011 by admin
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The Kevin Trudeau Show: 8-27-11

August 27, 2011 by admin
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Today, Kevin explains where every ailment, every sickness, and every disease can be traced back to and how natural remedies are more effective than drugs and surgery.

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The Kevin Trudeau Show: 8-24-11

August 24, 2011 by admin
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Today, Kevin gives you an overwhelming amount of evidence proving that nutrients found in food can indeed cure, prevent, and treat a disease.

Self Help:
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The Secret Ingredient In Your Orange Juice

August 16, 2011 by admin
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August 16th, 2011

Food Renegade

By: KristenM

Do you buy orange juice at the store? If you do, I’m sure you’re careful to buy the kind that’s 100% juice and not made from concentrate. After all, that’s the healthier kind, right? The more natural kind? The kind without any additives? The kind that’s sold in the refrigerator section so it must be almost as good as fresh-squeezed orange juice?

If I’m describing you, then you’re either going to hate me or love me by the time you’re done reading this post. The truth is, that orange juice you feel so good about buying is probably none of those things. You’ve been making assumptions based on logic. The food industry follows its own logic because of the economies of scale. What works for you in your kitchen when making a glass or two of juice simply won’t work when trying to process thousands upon thousands of gallons of the stuff.

Haven’t you ever wondered why every glass of Tropicana Pure Premium orange juice tastes the same, no matter where in the world you buy it or what time of year you’re drinking it in? Or maybe your brand of choice is Minute Maid or Simply Orange or Florida’s Natural. Either way, I can ask the same question. Why is the taste and flavor so consistent? Why is it that the Minute Maid never tastes like the Tropicana, but always tastes like its own unique beverage?

Generally speaking, beverages that taste consistently the same follow recipes. They’re things like Coca Cola or Pepsi or a Starbucks Frappuccino. When you make orange juice at home, each batch tastes a little different depending on the oranges you made it from. I hope you’re hearing warning bells in your head right about now.

The reason your store bought orange juice is so consistently flavorful has more to do with chemistry than nature.

Making OJ should be pretty simple. Pick oranges. Squeeze them. Put the juice in a carton and voilà!

But actually, there is an important stage in between that is an open secret in the OJ industry. After the oranges are squeezed, the juice is stored in giant holding tanks and, critically, the oxygen is removed from them. That essentially allows the liquid to keep (for up to a year) without spoiling– but that liquid that we think of as orange juice tastes nothing like the Tropicana OJ that comes out of the carton. (source)

In fact, it’s quite flavorless. So, the industry uses “flavor packs” to re-flavor the de-oxygenated orange juice:

When the juice is stripped of oxygen it is also stripped of flavor providing chemicals. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh. Flavor packs aren’t listed as an ingredient on the label because technically they are derived from orange essence and oil. Yet those in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature. The packs added to juice earmarked for the North American market tend to contain high amounts of ethyl butyrate, a chemical in the fragrance of fresh squeezed orange juice that, juice companies have discovered, Americans favor. Mexicans and Brazilians have a different palate. Flavor packs fabricated for juice geared to these markets therefore highlight different chemicals, the decanals say, or terpene compounds such as valencine.

The formulas vary to give a brand’s trademark taste. If you’re discerning you may have noticed Minute Maid has a candy like orange flavor. That’s largely due to the flavor pack Coca-Cola has chosen for it. Some companies have even been known to request a flavor pack that mimics the taste of a popular competitor, creating a “hall of mirrors” of flavor packs. Despite the multiple interpretations of a freshly squeezed orange on the market, most flavor packs have a shared source of inspiration: a Florida Valencia orange in spring.

Why aren’t these flavor packs listed as ingredients?

Good question! As with all industrial foods, it’s because of our convoluted labeling laws. You see, these “flavor packs are made from orange by-products — even though these ‘by-products’ are so chemically manipulated that they hardly qualify as ‘by-products’ any more.” (source) Since they’re made from by-products that originated in oranges, they can be added to the orange juice without being considered an “ingredient,” despite the fact that they are chemically altered.

So, what should you do about it?

First off, I must ask: Why are you drinking juice?? Juice removed from the fruit is just concentrated fructose without any of the naturally-occurring fiber, pectin, and other goodies that make eating a whole fruit good for you. Did you know, for example, that it takes 6-8 medium sized apples to make just 1 cup of apple juice? You probably wouldn’t be able to eat 6-8 medium apples in a single sitting. (I know I can barely eat one!) But you can casually throw back a cup of apple juice, and you would probably be willing to return for seconds. That’s why fruit juice is dangerous. It’s far too easy to consume far too much sugar.

So, my first piece of advice is to get out of the juice habit altogether. It’s expensive, and it’s not worth it.

My second piece of advice is to only drink juices that you make yourself, and preferably ones that you’ve turned into a healthy, probiotic beverage (like this naturally-fermented lemonade my own family enjoys). Sally Fallon Morrell’s Nourishing Traditions cookbook (pictured at right) has several lacto-fermented juice coolers that are pleasant, albeit expensive. (I especially like the Grape Cooler, Raspberry Drink, and Ginger Beer.) Want to make juicing easier? See here for where to buy juicers and Vitamix blenders.

And finally, opt out of the industrial food system as much as you can. If you learn anything at all from this post, it should be that you never know what’s in your food unless you grow it, harvest it, or make it yourself. Second best (and more practical for many, including myself) is to pay somebody I trust to do it — like the farmers at my Farmer’s Market, the cattle rancher I buy my annual grass-fed beef order from, or the chef at my local restaurant who’s willing to transparently answer questions about how he sources ingredients and what goes into the dish I’m ordering.

Click here for the full report from The Food Renegade

Tags: additives, coca-cola, concentrate, flavor, flavor packs, Florida's Natural, fresh-squeezed, ingredient, juice, Minute Maid, natural, OJ, orange juice, Pepsi, secret ingredient, Simply Orange, Starbucks, Tropicana

Why ’100% Orange Juice’ Is Still Artificial

August 4, 2011 by admin
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August 4th, 2011

The Huffington Post

File this one under “things we always sort of knew, but wish we didn’t.” All that “100% orange juice, not from concentrate” stuff you’ve been drinking? Technically, it’s “not from concentrate,” but it’s not really 100% orange juice either, a report at Civil Eats details.

The process is rather depressing. Gizmodo explains part of the process:

Once the juice is squeezed and stored in gigantic vats, they start removing oxygen. Why? Because removing oxygen from the juice allows the liquid to keep for up to a year without spoiling. But! Removing that oxygen also removes the natural flavors of oranges. Yeah, it’s all backwards. So in order to have OJ actually taste like oranges, drink companies hire flavor and fragrance companies, the same ones that make perfumes for Dior, to create these “flavor packs” to make juice taste like, well, juice again.

Any taste difference in say Minute Maid versus Tropicana is therefore due to the specific flavor pack the company uses. Since these flavor packs are made from orange byproducts, they don’t have to be considered an ingredient, and therefore are not required to appear on food labels. This is despite the fact they are chemically altered.

Perhaps its time to take the juicer out of that dusty corner in the garage.

UPDATE: Karen Mathis, the Public Relations Director of the Florida Department of Citrus wrote HuffPost Food the following letter that offers the citrus industry’s description of the process, without disputing any of the above:

Dear Ms. Polis,

On behalf of the Florida Department of Citrus, I am writing in response to the article on HuffPost Food, entitled “Why 100% Orange Juice is Still Artificial.” Please allow me to share further information.

Purchased by nearly 70 percent of American households, people choose 100 percent orange juice for its great taste and nutrition benefits. Both “from concentrate” and “not from concentrate” orange juice are healthy options that provide a variety of nutrients. By utilizing state-of-the-art technology, Florida is able to provide a consistent supply of high quality, nutritious orange juice year round.

By law, 100 percent orange juice is made only from oranges. The basic principle of orange juice processing is similar to how you make orange juice at home. Oranges are washed and the juice is extracted by squeezing the oranges. Seeds and particles are strained out. Orange juice is pasteurized to ensure food safety.

During processing, natural components such as orange aroma, orange oil from the peel, and pulp may be separated from the orange juice. After the juice is pasteurized, these natural orange components may be added back to the orange juice for optimal flavor.

Please visit www.OrangeJuiceFacts.com for more information about orange juice.

Please feel free to contact me if you’d like to discuss in more detail. Thank you for your time and consideration.

Sincerely,

Karen Mathis

Click here for the full report from The Huffington Post

Tags: 100% orange juice, artificial, concentrate, juice, Minute Maid, OJ, orange juice, orange oil, oranges, pasteurized, peel, Tropicana

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