The Kevin Trudeau Show: 3-10-10
Today, Kevin explains why the government is suppressing the free flow of information and why the medical community wants you to be deficient in vitamin D.
At Least 3 of 4 Americans Don’t Get Enough Vitamin D
1 in 6 Americans Infected with Herpes
FDA Approves Drug Banned In 160 Countries
Chemical Substances Found in All Commercial Meat
The Government Regulation of Supplements
Vitamin D Essential For Activating Immune System
Supreme Court Will Decide Whether Drug Makers Can Be Sued
Most Drug Studies Don’t Help Docs Pick Best Treatment
Tainted Ingredient Sold After Salmonella Found
Bone Strengthening Drug Linked to Fractures
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Allergies May Be Meat-Related
March 1, 2010
Business Week
By Robert Priedt
A carbohydrate in meat called alpha-gal may be the unrecognized cause of recurring severe allergic reactions in some patients, a new study suggests.
The study included 60 people in Australia and the United States who experienced the recurrent severe allergic reaction known as anaphylaxis with no known cause. Allergy tests revealed that 25 of the 60 patients had positive responses to alpha-gal. A positive response was considered a level of greater than 1.0 international units per milliliter of immunoglobulin E (IgE).
The tests did not identify any other allergens that would explain the cause of anaphylaxis in the 25 patients who were positive for alpha-gal or in the other 35 patients, the study authors noted.
The findings were scheduled to be presented Sunday at the American Academy of Allergy, Asthma & Immunology annual meeting, in New Orleans.
“These studies continue to suggest not only that IgE to a carbohydrate has important clinical implications in food allergy and anaphylaxis, but that the presence of this antibody may well have been under-appreciated in terms of the number of patients affected and the geographical scope,” study author Dr. Scott P. Commins, of the University of Virginia, said in an academy news release.
A person who suffers an anaphylactic reaction to something unknown is at increased risk for recurring anaphylaxis if the trigger isn’t identified.
Click here for the full report
Paul Nison – Raw Foods Chef & Author
Click the picture or link below to hear Kevin’s interview with raw foods chef and author, Paul Nison and click here to purchase his new book, The Daylight Diet: Divine Eating for Superior Health and Digestion.
The Kevin Trudeau Show: 1-20-10
Today, Kevin delves deep into the healthcare bill and shows you how the government is trying to control every aspect of your life.
And get the stories you aren’t hearing anywhere else!!
Fecal Matter Found In Fast-Food Soda Fountains
Artificial Food Dye Causes Cancer
Window Cleaning Chemical Injected Into Fast Food Meat
Dominican Republic Contest Winner
Clean & Clear Anti-Acne Ad Banned in UK
IRS Commissioner Doesn’t File Own Taxes: Too Complex
25% of Americans Get Sick from Food
‘Smoked’ Flavoring May Be Toxic To Humans
Strangers On A Plane
Six Deadly Chemicals in Your Body
Plus, raw foods chef and author, Paul Nison, stopped by to explain how eating raw foods can change your life forever. Click here to purchase The Daylight Diet: Divine Eating for Superior Health and Digestion.
Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!
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22,723 Pounds of Beef Recalled
December 7, 2009
AOL News
By Associated Press
A company based in California is recalling some of its beef products because of concerns about possible salmonella contamination.
The U.S. Department of Agriculture’s Food Safety and Inspection Service says Fresno-based Beef Packers Inc. is pulling about 22,723 pounds of ground beef that may be linked to salmonellosis.
The products were produced Sept. 23 and bear the establishment number “EST. 31913″ printed on case code labels.
Because the beef was sent to a distribution center in Arizona, officials say consumers should check with local retailers to determine whether they may have purchased any of the recalled beef.
Food safety officials say the ground beef has been linked to two illnesses.
Beef Packers spokesman Mark Klein says the company initiated the recall voluntarily and is “taking the matter seriously.”
Click here for the full report
Organic Turkey Recipe
November 24, 2009 by KT
Filed under Kevin's Blog
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
Trend: Consumers Not Vegetarian, but Still Avoiding Meat
November 17, 2009
Natural News
By David Gutierrez
(NaturalNews) An increasing number of people in First World countries are becoming “flexitarians,” or people who still eat meat (and are not, therefore, vegetarian) but who try to limit their intake of it and actively seek out regular vegetarian meals. In response, the number of vegetarian restaurants and restaurants with vegetarian-friendly menus continues to grow.
“Vegetarians are better served than they used to be,” said Ben McCormack, editor of the Square Meal guide. “With the rise of the ‘flexitarian’, restaurants are improving their vegetarian offerings.”
“Historically, chefs haven’t liked vegetarians but that is changing,” said London chef Oliver Peyton. “Younger chefs particularly understand the need for vegetarian food. So many more people want vegetarian food these days and it’s my job to cater for them.”
Driving the trend are concerns over both health and the environment, and celebrity spokespeople for the cause abound. Peyton and a number of other chefs have joined the “Meat-Free Monday” campaign headed by Sir Paul McCartney, which aims to get more people to reduce their meat intake in order to slow the progress of global warming.
A recent United Nations report found that the livestock industry contributes more to global warming than all forms of transportation combined.
Another London chef, Andrew Dargue, said that more and more of the customers at his vegetarian restaurant Vanilla Black are meat eaters seeking new kinds of food. And it’s not just restaurants feeling the increased demand for vegetarian food. The meat substitute market was worth £739 million ($1.3 billion) in 2008, a 20 percent increase over 2003. According to a study by market research group Mintel, this growth trend is projected to continue until at least 2013.
Like many vegetarians, some flexitarians are also motivated by concerns over the animals used as food, and celebrities can be found supporting this cause, as well. For example, the granddaughter of revolutionary Che Guevara recently joined a pro-vegetarian media campaign by People for the Ethical Treatment of Animals.
Click here for the full report
The Kevin Trudeau Show: 10-27-09
Today, Kevin gives you the truth behind the food you eat everyday!
Food Inc.
Orange Juice Scam
Chocolate Better Than Aspirin for Heart Attacks
Wine Protects Skin from Radiation
Psychic Warfare
Ted Kennedy’s Confession
Plus, the author of Vitamin D3 and Solar Power for Optimal Health, Marc Sorenson, joined Kevin to explain how vitamin D3 & the sun can save YOUR life!!
Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!
Click below to hear The Kevin Trudeau Show RIGHT NOW!!!
Obese Create Much Larger Carbon Footprint
October 27, 2009
Natural News
By David Gutierrez
Editor’s note: NaturalNews doesn’t agree with all the conclusions reached by the scientists being covered in this article, but we thought it was important to bring you this story on one of the many ways in which climate change discussions might start targeting — or even criminalizing — individual eating behavior. Just yesterday, the world climate chief (Lord Stern) declared that in order to save the planet, everyone would have to stop eating meat. As a promoter of plant-emphasis in dietary habits, we here at NaturalNews believe there is a lot of validity to the idea that cattle ranching is extremely destructive to the environment, but we also believe that blaming obese people for climate change is a gross oversimplification of the real problems facing our global environment. Sure, food and environment are intertwined, but I think more blame rests with the Big Ag companies, junk food corporations, junk-food-pushing media giants and the utterly useless government health regulators who still won’t require honest food labeling that might help consumers make better dietary choices at the grocery store.
Researchers are increasingly warning that the obesity epidemic is contributing to global warming, with potentially devastating consequences for people and habitats around the world.
“Food production accounts for about one fifth of greenhouse gases,” said researcher Phil Edwards, of the London School of Hygiene and Tropical Medicine. “We need to do a lot more to reverse the global trend towards fatness. It is a key factor in the battle to reduce carbon emissions and slow climate change.”
According to Edwards’ research, the average overweight person is responsible for an extra ton of carbon dioxide emissions a year, compared with a person of healthier weight. Based on World Health Organization estimates, this translates into an extra one billion tons per year.
The bulk of this extra contribution comes from the fossil fuels required to produce the food needed to sustain a larger person. Meat, in particular, is highly fossil fuel intensive. According to a 2007 United Nations report, animal agriculture is responsible for 18 percent of the world’s greenhouse gas emissions, more than all forms of transportation combined.
“It is time we took account of the amount we are eating,” Edwards said. “This is about over-consumption by the wealthy countries. And the world demand for meat is increasing to match that of Britain and [the United States].”
In addition, heavier people are significantly more likely to drive than thinner people.
“Moving about in a heavy body is like driving in a gas guzzler. It is … much easier to get in your car and pick up a pint of milk than to take a walk,” Edwards said.
An estimated 33 percent of men and 35 percent of women in the United States are obese, defined as having a body mass index higher than 30. Worldwide, 400 million people are obese.
Click here for the full report.
The Kevin Trudeau Show: 09-30-09
Don’t miss this special edition of The Kevin Trudeau Show! Today, Kevin gets on the other side of the microphone and discusses the truth behind food sensitivities and weight gain in America with Nerissa Oden on Food Powers.
Do a Candida Cleanse
Detox your Body
Start Eating Antibiotic-Free Meat
Improve Your Immune System
Proof of Government Controlled Media!
Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!
Click below to hear The Kevin Trudeau Show RIGHT NOW!!!
