Endangered Pollinators and the Endangered Species Act

This September, the U.S. Fish and Wildlife Service announced their proposal to add the rusty patched bumble bee to the endangered species list. It would have been the first bee to be placed on the list. One week later, seven species of yellow–faced bees, native to Hawaii, jumped the line and were awarded the dubious honor.

The Endangered Species Act

Congress passed the Endangered Species Act (ESA) in 1973. Its purpose is to conserve the ecosystems of endangered and threatened species and to provide conservation programs to protect and restore them.

The U.S. Fish and Wildlife Service (overseeing land and freshwater plants and animals) and the National Marines Fisheries Service (overseeing marine wildlife and anadromous fish) administer the ESA.

Five factors are considered when a species is being evaluated:

  1. Damage to, or destruction of, a species’ habitat
  2. Overutilization of the species for commercial, recreational, scientific, or educational purposes
  3. Disease or predation (killed by predators)
  4. Inadequacy of existing protection
  5. Other natural or manmade factors that affect the continued existence of the species

When wildlife is listed as endangered it is illegal to “…harass, harm, pursue, hunt, shoot, wound, kill, trap, capture, or collect or attempt to engage in any such conduct.” This includes “…significant habitat modification or degradation where it actually kills or injures wildlife by significantly impairing essential behavioral patterns, including breeding, feeding, or sheltering.” – ESA Basics

The goal is to restore a species to the point it no longer requires protection. Recovery plans are written and implemented by the Fish and Wildlife Service with input and assistance from stakeholders including species experts; academia; other Federal, State, and local agencies; Tribes; and nongovernmental organizations.

Who Are the Stakeholders for Bees?

An argument could be made that every human on Earth is a stakeholder in the preservation and restoration of bees. According to the USDA, about 35% of the world’s food crops depends on pollinators for reproduction, and bees are considered our most important pollinators. We need them.

Generally, we think of commercial honeybees when we think of crop pollination. But bees are not our only pollinator. Wasps, birds, beetles, bats, butterflies, moths, ants, and other animals and insects contribute to pollination as well. Honeybees are only responsible for about 14% of crop pollination. Native bees and other insects are responsible for the majority of the work. These wild bees are being eradicated by pesticides, mono cropping, and habitat destruction.

When it comes to protecting the habitat of wild bees, the U.S. Fish and Wildlife Service will be battling with stakeholders who will come to the table to support their own interests. Pesticide companies and seed companies (companies that sell seeds coated with neonicotinoid pesticides) will do their best to protect their own interests as will commercial growers who will fight to continue mono cropping practices that are known to be destructive to both the soil and our pollinators. But these are not the only concerns for honey bees. In addition to herbicides, pesticides, mono cropping (which leads to nutritional deficiencies), and habitat destruction, honey bees face the following:

  • 23 different known viruses
  • Parasitic mites
  • Fungal infections
  • Bacterial pathogens
  • Predators (small hive beetles)
  • Chemical exposure (chemicals designed to assist beekeepers have been found to harm the hive)

What Does the Future Hold?

We live in a world with an ever-growing population and a fragile food supply. Climate change and drought are currently affecting crops, and no one knows how this will play out in the years to come. It is said that fewer than 20 crops provide 90% of the world’s food supply, and of that 90% more than half is comprised of 3 crops – maize, rice, and wheat.

We scramble to maintain genetic variety and diversity among these crops to prevent a catastrophic collapse due to blight or a parasitic infection. (Remember Ireland’s potato famine?)

We want to believe new technologies will save the world from starvation. GMOs, new fertilizers, pesticides, herbicides, new mono crop farming methods, and factory farming practices to raise livestock are touted as the new way – a means to feed the world. But common sense and careful scrutiny show us these practices will only lead to a bleak and unsustainable future.

Herbicides and pesticides are destroying the soil. Animals raised in inhumane, filthy conditions breed disease. Herbicides and pesticides are one of the causes of leaky gut syndrome, which leads to a host of illnesses including a wide array of autoimmune diseases. GMOs and pesticides are also implicated as a causal factor in autism.

We’ve known that chemicals kill our pollinators for some time. We don’t know a lot about the effects of GMOs on pollinators because they were never appropriately tested. Current studies are being conducted on non-bee insect pollinators. Results are showing the non-bee insects are not as dependent on a natural habitat or semi-natural habitat as bees.

While it is encouraging to know bees are not our only pollinators, we can only hope these non-bee pollinators do not give us an excuse to continue destructive practices that are adding to the demise of bees and other pollinators.

We turn a blind eye to corporate greed that is creating a serious health crisis and using human beings to test their genetically altered creations and glyphosate soaked grains. Those of us who protest are being ignored and labeled as anti-science. Wouldn’t it be amazing if saving the bees leads to saving us as well?

https://www.youtube.com/watch?v=xRoffLvSG94

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Diatomaceous Earth – Mother Nature’s Secret Weapon: What Is It, How to Use It, Where to Find It

Diatomaceous earth (DE) is a powerful, inexpensive solution to most of your health issues. It’s probably the simplest and most straightforward health product out there on the market. It can be used as a beauty product, an internal cleanser, or a deep revitalizer for the whole human body.

There it is—a bit of diatomaceous earth resting at the bottom of my water glass. It might not taste delicious, but its ability to cleanse my body and fill it with sought-after nutrients more than makes up for it.

Where Does DE Come From?

Diatomaceous earth is the waste product of unicellular algae. Over a 30 million year period, it has taken the form of white sedimentary rock that is typically harvested from the bottom of oceans, lakes, and rivers around the globe. After it is harvested and dried, DE is a fine, white dust.

In 1836-1837, Peter Kasten was the first to discover DE while drilling a well in Hausselberg Hill, which is located in Luneburg Heath, Germany. Until the first world war, most of the worldwide production of diatomaceous earth was from this region.

de-diatomaceous-earth-food-gradeThere are a few deposits here in the United-States. In Colorado and in Clark County, Nevada, there are deposits that are up to several hundred meters thick in places.

  • Marine deposits have been worked in the Sisquoc Formation in Santa Barbara County, California near Lompoc and along the Southern California coast.
  • Additional marine deposits have been worked in Maryland,Virginia, Algeria and the MoClay of Denmark.
  • Freshwater lake deposits occur in Nevada,Oregon, Washington, and California.
  • Lake deposits also occur in interglacial lakes in the eastern United States

arranged-polished-diatoms

What Has Diatomaceous Earth Historically Been Used For?

Throughout its history, DE has been used in chemistry labs for various experiments and procedures when filtering very fine particles. Diatomaceous earth is also used in the filtering processes for drinking water. Fish tanks, swimming pools, beer, wine, sugar, syrups, and honey are all filtered in a medium containing DE.

diatomaceous-earth-diatoms-under-a-microscopeThe agriculture field has greatly benefited from this product, as it has been used as an insecticide and pesticide, and it has been used as a soil additive for growing potted plants. It serves as an anti-caking agent in grain storage and livestock feeds and has been used for its mild abrasive qualities in products like toothpaste, metal polishes, and facial scrubs.

What Is Diatomaceous Earth Predominantly Used for and Known for at the Present Time?

The usefulness of diatomaceous earth ranges from an internal one (as a natural medicine or supplement), to a solution you can apply in-and-around the house in order to protect yourself from unwanted vermin. DE, amazingly, can also be made into a beauty product with its special and unique properties highly effective against “aesthetic defects” which tend to appear as Father Time catches up with all of us. Here’s a quick list to showcase its numerous benefits:

  • Help the body function and regenerate itself properly
  • Detox the body and kill parasites
  • Have an attractive and improved physical appearance
  • Kill bugs, ants, fleas, and the like
Related: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

#1: To Help the Body Function and Regenerate Itself Properly

DE is very rich in silica (85% of it), a trace mineral vital for bone health, artery health, and almost all vital organs like the liver. We used to be able to get our silica from nutrient-rich foods. Unfortunately, traditional farming methods have depleted the soil and the possibility of filling our needs through traditional I-eat-and-my-body’s-needs-will-be-met has become a somewhat utopian thing of the past. That’s why this white rock has become so fascinating to so many people. Silicon, calcium, sodium, magnesium, and iron are only a few of the trace-minerals that you’ll find in the white powder, all of which promote bone and muscle growth. People fighting high cholesterol will be satisfied, too, as it’s known to have a regulating effect on cholesterol levels.

#2: To Detox the Body and Kill Parasites

Within a few months of taking diatomaceous earth most will rid the body of  all parasites and most toxic metals as well.

#3: To Have an Attractive and Improved Physical Appearance

Another interesting facet of diatomaceous earth is that it can be used as a fascial mask and exfoliant.

As a matter of fact, when it comes to the skin, it can be used anywhere, and your skin will thank you for it. But it’s not just the skin that can benefit from diatomaceous earth. It’s also your teeth, your hair, your fingernails: all of which will become stronger and healthier over time.

Related: Heal Gum Disease and Cavities Naturally – Step by Step

#4: To Kill Bugs

The benefits of DE truly seem endless at times, and then again there’s still much more to cover. DE is useful against any type of insect infestation you might have in your house. Bugs adapt to conventional pesticides and become immune to their killing agents.  DE works by mechanical action, disrupting their waxy shell, making them more prone to eventual death by dehydration.

DE will also purify any room it has been applied in by detoxifying the ambient air.

Diatomaceous Earth Is Not Profitable to Pharmaceutical Companies

If this product is so great, why haven’t you heard about it before?

The reason most people remain unaware of this earth’s blessing is because of money. It’s as simple as that. Big business and influential pharmaceutical companies, can only profit from a product if they possess the exclusive rights to its merchandising. That certainly won’t happen with diatomaceous earth since the product comes directly from the earth’s soil.

As a result, DE is one of the hundreds of natural alternatives that get overlooked by doctors and pharmaceutical enterprises. People know about it because their friend, their relative, or someone they trust recommended it to them. If something is genuinely helpful to people, it will eventually make itself  known.

Filter grade DE is great for filtering, but should under no circumstances be ingested or inhaled as it’s very dangerous for your health.
Related: Herbs and a Protocol that Eliminates Parasites from the Body

The Difference between Diatomaceous Earth and Any Other Alternative

What makes DE truly stand out though for its aficionados, and therefore makes it an essential addition to any person’s health cabinet, is its “silica-argument.”

Silica is the most important trace-element in human health.” – Dr. Barbara Hendel.

Life cannot exist without silica. Food grade DE is approximately 80-85% silica. When you take into account that most people are silica-deficient, although still holding over 7 grams of the mineral in their bodies (more than any other trace-element, even iron), you begin to understand its importance a bit better.

Issues/Illnesses Where Diatomaceous Earth Has Been Shown to Be Helpful

  • Osteoporosis: As silica helps with the absorption of calcium, taking a silica supplement along with a calcium supplement can effectively offset chronic illnesses like osteoporosis, which are due to chronically depleted calcium stores.
  • Detoxifying the body
  • Losing weight
  • Revitalizing the skin
  • Promoting hair growth
  • As a cough decreasing agent
  • Fighting kidney stones and healing infections of the urinary tract
  • Reducing inflammation in the intestines and stomach
  • Protecting vital lung tissue from pollution and restoring its elasticity
  • Normalizing hemorrhoidal tissue
  • Preventing side-effects of menopause like stress
  • Killing bacteria and parasites

Such a powerful force of action begs the question: how can a product do so much without it hurting the organism?

Related: Holistic Guide to Healing the Endocrine System and Balancing Our Hormones

Diatomaceous Earth Is Completely Safe

For example, DE makes your body bug-free, not with a chemical but by physical action. The hundreds of particles that attack the insect are so small, so microscopic, they cause no harm whatsoever to people or pets. So it’s completely safe to ingest orally, as long as it’s food grade!

Calcined vs. Non-Calcined/Amorphous vs. Crystalline/Food Grade vs. Non-food Grade

Filter grade DE is great for (like the name says it) filtering, but should under no circumstances be ingested or inhaled as it’s very dangerous for your health. This version of the white powder starts by being food grade DE with at about 85% amorphous silica, but then it’s heated to about 1000 degrees. The purpose of this is to make the exoskeletons of the diatoms much harder, which makes for improved filtering properties. The process causes the amorphous silica in DE to turn in to crystalline silica. It’s now called “calcined” diatomaceous earth and is 60% crystalline. The world health organization says DE needs to be less than 2% crystalline silica in order for it to be safe. You don’t want to ingest or inhale this form of DE (though it’s not good to inhale any DE). Also, in order to be considered food grade, the diatomaceous earth (food grade) has to have arsenic levels below 10mg/kg and lead levels below 10mg/kg.

What If I’m Taking Medication?

Reports have been extremely positive with or without medication. DE doesn’t seem to interact at all with pharmaceutical drugs, maybe in part because DE essentially operates through mechanical action only (by tabbing and mangling the little buggers).

Apparently, though, some people experience a rise in energy after taking the powder, a side-effect which has no major consequence, but it might interfere with a goodnight’s sleep. It is advised not to consume any diatomite before going to bed precisely for this reason.

Related: How to Detoxify From Chemotherapy and Repair the Body

So How to Use Diatomaceous Earth (Food Grade)

#1: Internal Use

  1. First week: 1 teaspoon of DE in a glass of water or favorite juice, first thing in the morning (the body needs time to get used to it).
  2. Week 2, 3, and 4: 1 tablespoon of DE in a glass of water, again, first thing in the morning.

The following is only if you wish to do a full detox or have a parasitic infection 

  1. For the next 3 months, take 2-3 tablespoons of DE every single day.
  2. Stop taking it for one whole month. In other words, you don’t take anything on the fourth month.
  3. Start again with 2-3 tablespoons per day for the next 3 months.

Note: drink a lot of water to help flush out toxic metals and dead parasites out of your system.

#2: External Use

Step 1: Mix diatomaceous earth and some water in a bowl (roughly 1 part DE to 3 parts water).

Step 2: Choose whether you prefer a mask or a facial scrub. If you want a mask, just add more of DE to the mixture. If you want a scrub, just add more water to dilute the solution even more.

Step 3: Whatever you have decided, spread the mixture across your forehead, your nose, your chin, and your cheeks.

Step 4: Leave it on your face for 2-5 minutes, allowing it to dry.

Step 5: Finally, thoroughly wash your face with some water and a wash cloth. And that’s it, my friend. You should be good to go now—your skin, delicately exfoliated by the sweet action of diatomaceous earth.

How to Use Crawling Insect Control Diatomaceous Earth

Crawling Insect Control is a good way to control ants, bedbugs, box elder bugs, carpet beetles, centipedes, crickets, cockroaches, earwigs, fleas, grasshoppers, millipedes, slugs, and silverfish (Never ingest it orally).

You’ll need a hand-duster, power-duster, or other similar means for application.

  • Indoor use: Lightly coat a thin layer of Crawling Insect Control in cracks and crevices; behind and beneath refrigerators, cabinets, stoves, garbage cans; in and around sewer pipes and drains, and window frames; and in attics and basements.
  • Outdoor use: Place in areas around patios, outdoor sills, window and door frames.

https://www.youtube.com/watch?v=7EESQG9b-yc&list=PLWRMcGAPG97SRpvHA33BSRB0GHk6YuYsn

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The New GMO Apples – Meet the “Nonbronwing” Arctic Fuji, Granny, and Golden Delicious

Okanagan Specialty Fruits has won approval for its third GM apple, the non-browning Arctic Fuji, also known as the “botox” apple. The U.S. deregulation process for the first two, the Arctic Granny and the Arctic Golden apple, took five years, but the Fuji was approved in a mere eight months. Next, the company plans to seek approval for another GM apple, the Arctic Gala.

Okanagan uses gene silencing biotechnology, “…to turn down the expression of PPO,” which virtually eliminates the production of the enzyme polyphenol oxidase (PPO), the enzyme that causes the browning in fruit when apples are sliced, bitten, or bruised.

When Will GM Apples Be Available?

If you live in the Western United States, the Arctic apples may be available in a store near you. The company is said to have prototype packaging with an Artic label and a QR code ready for test marketing in January or February of 2017.

Neal Carter, a bioresource engineer in British Columbia, founded Okanagan Specialty Fruits in 1996, in Summerland, British Columbia.

It’s awesome to think we’re going to be able to do additional Arctic apples and do them this quickly from a regulatory point of view – it’s faster, it cuts down on costs, it’s how we like it,” – Neal Carter, FreshFruitPortal.com.

In the past, flavor-altering chemical additives were typically used to retard browning by the “fresh-sliced” apple processing industry. Carter believes this is what makes Artic apples a better choice.

On our packaging also we speak to the fact it’s preservative free; the fact that Arctic apples will go to market without a preservative treatment like an antioxidant being used with less chemicals being used to treat the apple, more of that apple flavor instead of the antioxidant calcium ascorbate flavor.”

Carter, the creator of the GM apples, is confident the product will “sell itself.” If it doesn’t, we’re confident they’ll do their best to force GM apples onto the consumers.

What’s the Concern?

GM apples are highly controversial. Neither farmers nor consumers seem to want anything to do with GM apples. There have been protests and petitions, media coverage has been mostly negative, and many negative comments have been posted on the company’s website. Even McDonald’s, Wendy’s, and Gerber have pledged not to use them.

Despite the controversy,  Artic apples received FDA approval in January 2015 without any independent safety tests or trials.

This whole thing is just another big experiment on humans for no good reason,” – Ronnie Cummins, president of Organic Consumers Association.

“Silencing” the genes that make apples turn brown when exposed to oxygen could have safety issues that will only be realized by hungry consumers. Regular apples turn dark brown when they are bad, as the enzymes do their job. Companies that pre-slice and package apples for other businesses (think sales to airlines, prisons, restaurants, buffets, salad bars, schools, biotech conferences, etc.) are the target market. Pre-sliced apples are often recalled for contamination and other safety reasons. There’s a concern that consumers won’t be aware of contamination or know if the apple they are eating is rotten if it can’t turn brown.

Some have speculated (in online comments) that this kind of gene modification seems much safer than the type Monsanto has become known for that makes plants resistant to massive amounts of Roundup, but “RNA interference,” may have unintended consequences:

This technology uses RNA to silence a target gene, but mounting evidence has shown that meddling with the genes could have unintended effects within the plant and also on organisms that eat the plant. […] The silenced gene is also heavily involved in a plant’s natural defense against pests and pathogens, which could lead to trees that are less healthy than non-GMO apples and rely on more chemical treatments to ward off pests and disease.” – Wenonah Hauter, executive director Food & Water Watch

It’s not just consumers and consumer advocates voicing their concerns. There is concern that the new unlabeled GMO apples may damage the apple industry’s image. The apple is a very trusted, iconic image. Many top apple industry executives and orchard owners have spoken out against GM apples.

Food companies and restaurants, apple growers and growers associations, and consumers don’t want GMO apples. Yet this company is introducing them,” – Ken Roseboro

And then there’s the well-known fear, especially from organic farmers, that genetically modified crops could spread and invade areas where they are not wanted. In response, scientists are working on developing techniques intended to keep GM crops contained (suicide genes). Many of the top apple industry players have already come out against them. They include the Northwest Horticultural Council, which represents Washington apple growers responsible for more than 60% of the U.S. crop, the U.S. Apple Association, and the British Columbia Fruit Growers Association.

As usual, this product only benefits the biotech industry and big food processing companies,” – The Center for Food Safety

How Can We Avoid Them

According to the agriculture publication, CapitalPress.com, about 1,000 to 1,200, 40-pound boxes of the Arctic Golden GMO apples will be sliced, packaged, and sold in grocery stores in the Western United States in January.

The company will require growers to label the apples as the “Arctic variety,” to be seen as apples are purchased, but no mandatory labeling identifying them as genetically modified will be required. It seems, at least initially, the Artics will be easy to spot. Of course, it may only be a matter of time before GM apples are in all non-organic apple sauce, baby food, apple juice, and other processed apple foods. Or, maybe they will go the way of the Flavr Savr Tomato.

The easiest way to avoid any GMOs is to always buy organic. Also, look for the Non-GMO Project Verified logo.

Non-GMO Project Verified

Avoid pre-sliced apples, which we should do regardless of GM concerns. Obviously, avoid the “Artic” label. And keep up with GMOs. Things change quickly.

Conclusion

AlterNet summed it up best:

After decades of promises from the biotech industry that genetically engineered (GE) food would feed the world, cure the sick, reduce agricultural dependence on toxic chemicals, and save countless crops from imminent collapse, the U.S. Department of Agriculture approved a product they think will solve a problem humans have struggled with for centuries… an apple that doesn’t brown when you slice it.  Seriously; we couldn’t make this stuff up.”

https://www.youtube.com/watch?v=SvyGIvNWh1g

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7 Days of Meatless Meals the Whole Family Can Agree On

I get asked often why I chose to switch to an ovo-vegetarian diet. The ever present questions,“What do you eat?” and “Where do you get your protein?” typically come in a condescending tone paired with a scrunched face of disapproval or disgust. This took me by surprise at first, but after years of the same questions, I have come to laugh at the common misconceptions and use them as a chance to explain the morality of the decision for me, the reality of proteins available, and the array of health benefits.

After the initial seemingly startling news that my home is meatless, the second round of statements are something like, “Oh I could never do that. I love meat too much,” or “I wouldn’t even know where to start.”

I can’t argue with anyone’s choice to eat as they please, but I can help to refute some common misconceptions about a vegetarian diet lacking in both protein and the essential micro-nutrients we all need.  I’ll do that below by giving 7 examples of vegetarian meals that will feed the whole family and are jam packed with the essentials for a healthy, happy, hearty meal.

Before addressing meals, though, I find it necessary to address the common misconception that a vegetarian diet is lacking in protein. A huge contributor to the idea that meat is the primary source of protein is the food pyramid. We are exposed to the food pyramid at a very young age and it continues to be pressed from grade school through high school. It is also pushed heavily by the dairy and meat industries by way of media, television, radio, etc. While watching your evening television show, try counting how many times you see a commercial talking about the food pyramid, meat, or dairy. It will surprise you.

The reality is that through these ideals, two-thirds of Americans are overweight or obese, and childhood obesity has grown exponentially in the last 30 years. Not only have the obesity rates risen, so have diseases like osteoporosis. This is due to the hydrochloric acids needed to digest meat. To neutralize these acids, our bodies use our internal source of calcium. In fact, a study published in the Medical Tribune by Michigan State (found in the book, Diet For New America), showed that female vegetarians averaged 18% bone loss while their meat-eating counterparts averaged 35% bone loss leading to osteoporosis.

What many people don’t realize is that there is protein in many of our other food groups. Foods in the legume family are a great example. Green peas contain 7.9 grams of protein per cup, taste great, and can be used in a variety of different meals. Quinoa is a grain that contains 8 grams of protein per cup. Beans are another huge protein source. Just two cups of kidney beans contain about 30 grams of protein — more than a Big Mac at McDonald’s, which has about 25 grams. Even a cup of chopped broccoli contains 8.1 grams of protein.

These are just a few examples of protein-rich foods that are healthy and taste great. Outside of those factors, our bodies digest a vegetarian/vegan diet faster than one with fat, heavy meats. With a vegetarian/vegan diet, we feel fuller faster, and overeating is less likely to occur.

The USDA nutrition database states that the average vegan male needs 63 grams of protein a day, and the average female, 53 grams per day, a quota easily met when nearly all vegetables, grains, seeds, beans, and nuts contain protein. Now that we have a better understanding of some of the key misconceptions let’s get cooking! Here are 7 meals that are protein heavy, delicious and sure to be a hit with the family.

broccoli slaw stir fry

  1. Broccoli Slaw Stir Fry – 24 grams of protein

Great for a busy night when there isn’t much time to prep dinner. Takes about 15 minutes to prepare and is high in protein, fiber, and vitamin C.

  1. Squash and Quinoa ChiliSquash and Quinoa Chili – 23 grams of protein

Not only is it a great source of protein, but this meal provides a whopping 60% of your fiber intake as well. A base of butternut squash, quinoa, and kidney beans that can be prepared in just an hour! Great for those winter evenings in or to freeze for lunches.

  1. simple black bean burgersSimple Black Bean Burgers – 22 grams of protein

With just canned beans, eggs, and some bread crumbs, you can create a summer favorite. Add some sweet potato fries and the kids won’t be the wiser.

  1. vegetarian tacosTacos – 18g and up

This is a simple switch from the typical tacos you would make at home. Substitute black beans  or a soy substitute (my favorite is soyrizo) for the meat.

  1. sweet-potato-pizzaSweet Potato Pizza – 22.2 grams of protein

A great twist on a traditional pie that the kids can have fun helping decorate. A great way to make eating their vegetables more fun.

  1. stuffed bell peppersStuffed Bell Peppers – 18 grams of protein

A colorful addition to any dinner table. Prep for this dish takes some time, but if you are having family over and want to impress, this is one of the dishes I would go for. Always a hit with my family.

  1. Vegetarian EnchiladasVegetarian Enchiladas – 34.9 grams of protein

Another example of a great, well-known dish that can be slightly tweaked using beans. Jackfruit is a great alternative as well, which makes for a fantastic vegetarian dish that everyone can enjoy.

There you have it! The recipes vary with portions, size, and desired additions as far as protein and other nutritional content, but you get the idea. There are so many possibilities! A week’s worth of meatless meals to get you started on your journey to a new lifestyle if you so choose. And the next time you discover someone you know is a vegetarian, you will have a better idea behind the health reasons and the simplicity of the choice!

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Drinking Alcohol with Health and Sustainability in Mind

Discussions about organic foods are rarely followed with discussions about organic drinks. Since alcohol is generally considered to be bad, few are trying to make it healthier and safer for the planet.

Liquor production and distribution can contribute to air, water, and soil pollution and add to climate change. Lately, there has been talk about sustainable alcohol production, and some of the major players have turned to organic manufacturing, packing, and distribution.

Organic liquors have health benefits that were not attributed to their non-organic counterparts. If you want to choose organic drinks over ones burdened with chemicals and poor production practices, here are a few whys and hows.

Know What You Are Getting

It is important to know all the benefits of organic drinks, as well as their advantages over the conventionally produced ones. Really, the simplest way to cross over to the “green” side is to find out all the dreadful ingredients in non-organic production.

Potassium metasulfite and sodium metasulfite are artificially added to beer and wine. They  cause allergic reactions in 4 percent of the people who drink them, and for people with asthma, inhaling them can actually be deadly.

BHA, a preservative added to conventionally produced beers, is not only an endocrine disruptor, it is also a possible carcinogen. Other scary ingredients that can be found in alcoholic beverages are genetically engineered corn, fish bladder, and gelatin.

On the opposite side of the “battlefield,” organic drinks contain only natural ingredients and carry significant health benefits. Organic beer, for instance, enables better digestion because of the lack of toxic ingredients. For the same reason, it allows your body to absorb more nutrients. It is a great source of vitamin B6, flavanoids, and citrin.

“Green” wine allows you to soak in even more health perks, such as lowering bad cholesterol and raising the good one, regulating blood sugar levels, reducing the risk of blood clotting, reducing cancer risk, fighting infections, boosting brain power, and aiding in weight loss efforts.

Be Sure You Have Chosen Organic

There is no way to determine whether or not alcohol is organic without carefully checking the label for artificial ingredients. However, know that some brands in the alcohol industry do not disclose all of their ingredients, excusing this omission with proprietary claims. Try to find additional information online, and if you see any added flavors or dyes, look further.

Shop Locally

Although some large alcohol manufacturers have switched to organic produce, earn some extra environmental points by finding a local winery or brewery. You will not only be going green by eliminating transport and its negative effects on the environment,  you will be doing your community a favor by supporting local industry and commerce.

Look for Sustainable Packaging

Did you know that a large portion of domestic waste (between a quarter and a third) consists of packaging? This is why it is important to choose your drinks responsibly, not only based on their ingredients, but also on their packaging. Aluminum containers and glass bottles are mostly recyclable, with the exception of some beer cans with potentially dangerous BPA lining. If you want to reduce your carbon footprint, opt for boxed wines and tetra packs, and avoid plastic and mixed-material bottles. Remember that aluminum and BPA are not good for your health.

Conclusion

As you see, there is an enormous difference between non-organic and organic red wine, beer, and liquor in general. Being aware of all of these benefits gives the term “drinking responsibly” an additional meaning – choosing drinks made exclusively of natural ingredients and produced and transported in a way that minimizes environmental impact.

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Pulses – Beans, Peas, Lentils, Chickpeas – How to Soak, Recipes, and More

Do you avoid beans? Do you find them difficult to cook? Are they too time consuming with all the soaking? Do you buy a few cans to make chili or grab a container of hummus without ever thinking about the huge variety of bean dishes you’ve never tried?

Pulses are nutritious, tasty, and affordable. There are so many new recipes to choose from and a lot of classic recipes as well. Yes, there’s beans and rice, baked beans, split pea soup, bean soup, lentil stew and more. There’s also pasta made from pulses and nutritious gluten free flours to use for baking and frying.

Pulses make a great addition to any diet. They are a wonderful source of protein, fiber, and nutrition. And they are delicious!

Pulses include:

  • Dried peas – split and whole
  • Beans – all varieties
  • Lentils – multiple varieties
  • Chickpeas – also called garbanzo beans

Pulses and Digestion

Do you avoid beans because they are difficult to digest? Do they give you gas? Well, you’re not alone, but this, too, can change.

  • You need to start with small servings and work your way up to larger servings to increase your body’s natural enzymes.
  • Soak your pulses, including split peas and lentils.
  • Consider using added enzymes. Beano is a well-known example. Beanzyme is a vegan option.
  • Many people soak their beans overnight (but don’t soak lintels for more than 6 hours or they’ll get soggy).

Long Soak Method

Soak beans in a glass or stainless steel bowl or pot. Use filtered water. Cover beans with at least 4 extra inches of water. (They soak up a lot of water). When you’re done soaking them, drain and replace the water.

Quick Soak Method

Bring beans to a boil. Remove from heat and allow beans to soak for 1-4 hours. Drain, rinse beans, replace water, and cook.

Peas

Split peas make a quick an easy soup. For every cup split peas, add 2-4 cups or more of water. (Depending on how thick you want it and whether or not you add other vegetables.) Bring to a boil then turn it down to a simmer. Cook for 30-45 minutes – until peas are soft. You can eat it as it is, process it in a food processor or blender, or process half and recombine.

That’s the basic recipe. Where you go from there is up to you. Some choose to use chicken stock or vegetable broth instead of water. Many recipes call for finely chopped onions, garlic, celery, and carrots. Some also include potatoes. You can add butter, bacon fat, or a dash of olive oil. Consider adding bay leaves, thyme, mint, pepper, marjoram, rosemary, parsley, or a combination of spices. Add salt when it is cooked.

  • Meat eater? Include bacon, ham, or sausage.
  • Vegetarian? Top soup bowls with shredded mozzarella and chopped tomatoes.
  • Vegan? Add garlic and caramelized onions for a simple soup. Add other veggies for a more complex soup.

Garbanzo Beans

These beans have garnered quite a reputation in the last decade as hummus gained in popularity. The rather expensive store bought dip is easily made at home for a fraction of the price, and it’s fun to play with.

Soak your beans overnight or use the quick soak method. Before cooking, strain the beans and rinse well.

Cover with 2-3 inches of water, bring it to a boil, and reduce to a simmer. Cook for 1-1 ½ hours. You can use a pressure cooker for faster results or a slow cooker if you have the time and patience. Check the water level and add water if needed.

You can also make hummus with raw garbanzo beans. First soak them for 24 hours. Change the water and rinse the beans at least once during that time.

Hummus

  • 2 cups of cooked garbanzo beans
  • ¼ cup extra virgin olive oil
  • 3 TBL tahini or another nut butter (peanut, cashew, almond)
  • 2-2 ½ TBL lemon juice

Add ingredients to a food processor with an S blade or a blender.

You can add whatever you want to add to make variations. Try adding any of the following:

  • Cooked or raw red pepper
  • Jalapeno or habanero peppers
  • Orange and orange zest
  • Lemon zest
  • Garlic (2-3 cloves or more, cooked or raw)
  • Avocado (use lime instead of lemon and add a pinch of cumin)
  • Spinach or zucchini
  • Artichokes
  • Sundried tomatoes or oven roasted tomatoes
  • Pumpkin (1 cup pumpkin puree plus a little cinnamon and cayenne)

Lentils

Like beans, there a million recipes for lentils. You can make soups, casseroles, curries, fillings, spreads, salads, baked goods, and more. Our current favorite is a weekly creation using whatever leftover greens we have in the fridge.

Kristina’s Lentil Stew Recipe

  • 8 cups green lentils (you don’t have to, but I prefer to soak them)
  • 2 medium onions
  • 3 cloves of garlic
  • 3 cups roughly chopped greens (can be spinach, kale, collards, chard…whatever you like)
  • 2 medium sweet potatoes, cubed
  • 1 zucchini, quartered
  • 1 dash garam masala
  • 1/2 tsp curry powder
  • 1/4 tsp cumin seed
  • 1/2 tsp dried ginger
  • 1 dash smoked paprika
  • 1 dash chili flakes (more if you like spice!)
  • 1/4 tsp dried coriander
  • 6-10 whole cloves
  • 5-10 bay leaves
  • 1 can coconut milk
  • 2 tbsps coconut oil
  • 1 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 4-6 cups vegetable broth
  • Cilantro and lime wedge to garnish

Let the oil heat in the pressure cooker (if you don’t have a pressure cooker, use a large stew or stock pot) on low heat. Put the garam masala, curry powder, cumin seed, dried ginger, smoked paprika, chili flakes, and coriander in the oil to toast them, stirring occasionally.

Add the onions and garlic after about 30 seconds. Let them simmer 2-5 minutes or until they soften.

Pour in the apple cider vinegar, coconut milk, and tomato paste. Stir. Let those combine for a minute. Turn up the heat to a medium and add in the greens, sweet potatoes, and zucchini. You can use these specific vegetables or what you have on hand or those you prefer, like carrots, other squash or something else (I do not recommend broccoli). Give the greens and other vegetables about 5 minutes to simmer and soften. If at any time in the cooking process you need more liquid, add some of the stock.

Add the lentils in on top of your mixture. Fill the pot to the top of the lentils with broth. Put the bay leaves and the cloves in a spice ball or tea strainer and add them on top.

Seal the pressure cooker, turn the heat on high, and leave the lentils to cook for roughly 12 minutes (times may vary based on your individual pressure cooker).

If you aren’t using a pressure cooker, bring the whole pot to a boil then reduce to a slow simmer and let it cook for 20-30 minutes until the lentils reach the consistency you want. Serve in bowls topped with cilantro and a squeeze of lime.

The recipe itself is vegan, but you can add meat if you like or substitute chicken broth. Sausage works well with this recipe. You can also top it with some feta cheese or yogurt. Play around with your veggies and spices to see what you like best.

The end result will be a hearty, healthy, warming stew with minimal fuss and lots of flavor.

Conclusion

If you are ready to cook with pulses, you can easily find thousands of great recipes on the Internet. Don’t be afraid to make them from scratch. A little planning is all it takes to save money, make the best, and avoid adding cans to the landfill. Just remember – soak well, rinse well, and start off with small servings.

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The True Cost of Industrialized Meat Production – And What You Can Do About It

We have all heard the perpetual argument about the meat industry. On one side, unwavering pro-meat eaters assert that some animals were put on this earth for our consumption, as a means for our survival. On the other side, vegan individuals claim that eating animals is not only cruel but evolutionarily outdated. Regardless of one’s moral compass or core beliefs, finding the facts can be difficult. Beyond “he said/she said,” there are some very tangible things happening around the globe that are a detriment to our health and to our planet. Sifting through what is fact and what is opinionated fiction can be difficult. Here are some of the unbiased facts.

Beef is raised in some of the most sensitive regions of the world creating a destructive path in places like the North America’s Great Plains, the Brazilian Amazon, the savannahs of Southern Africa, and the Great Barrier Reef watershed of Australia.

The meat industry is a large contributor to greenhouse gas emissions (GHGs). The amount ranges from 18% – to an astonishing 51% depending on the study. The numbers differ depending on the exclusion or inclusion of emissions due to deforestation and land use.

Since the 1950s antibiotics have been used in industrial farming to increase the growth of the animals, which has created an antibiotic resistance in those who consume the meat. According to a recent study by the Food and Drug Administration (FDA), about 80% of the antibiotics sold in the U.S. are used for farm animals, not for human beings, and 90% of that amount is distributed through feed or water.

The amount of water used to sustain the meat industry is astronomical. Beef is the largest offender using 2,000 gallons of water for just 1lb of meat. Beef, meat manufacturing as a whole, and consumption are water intensive and a drain on our world water supply. A good example of this is California. California produces more food than any other state and is also in a historic drought putting tremendous pressure on the water supply of the entire southwest. One-third of all fresh water in the world today is used for the meat industry.

Industrial farm waste does not stay on the farms. The antibiotics pumped into the animals is eventually excreted and ends up in waterways and our oceans. The once natural flow of water into the ocean is being replaced with flows of polluted farm runoff contributing to nutrient pollution among other things.

It’s no secret that the population continues to grow with each passing year. With that growth comes expansion. The current population is 7.2 billion by 2050 it is estimated to be  a whopping 9.6 billion. The meat industry was reported to use 26% of the Earth’s ice-free terrestrial surface for grazing making it the largest user of land resources. Pasture and land dedicated to the production of feed embodying almost 80% of the total agricultural land.

There are many conflicting ideas, statistics, and ideologies. Whether actually consuming meat is necessary for a healthy diet or not is highly controversial, but there is no denying the facts behind the environmental destruction that the meat industry has created. The science and research are undeniable. Understanding the harm caused by industrialized meat production is only half of the battle. As a concerned citizen, how can each of us impact change in such an overwhelmingly large industry, by starting right at home? Here are 5 changes you can make to impact tomorrow’s environment.

Meatless Mondays

As stated above, it is estimated that it takes 2,000 gallons of water to produce 1lb of beef. Americans lead meat consumption, eating an average of 270 lbs of meat per year, twice as much meat as is recommended for a healthy diet. Eating less meat of higher quality may be just what the doctor ordered.

Local Butcher

Buying from a small farm or local butcher is an easy way to make sure that the meat you are consuming was pasture raised without hormones and doesn’t come from a factory farm.

Raising Your Own Meat

Another option, if you live in a rural area, is to raise your own meat. There are many reasons to grow your own beef, but not supporting the industrial factories and knowing where the meat came from and has been exposed to are the most important.

Labels

If the city life is for you, learn about labels. Some are meaningless. Some are fraudulent.  Kroger and Perdue Farms both used a label  “humane.” A recent lawsuit filed by The Humane Society of The United States ended up being settled out of court. Kroger and Perdue Farms took the “humane” label off of their packaging. Similarly, there are no standards for labeling products “All Natural,” or “Antibiotic-free.”

Vegetarian/Vegan Lifestyle

Choosing a vegetarian or vegan diet is another option.  This is a hard one for a lot of people to swallow . It is a radical lifestyle change, but the benefits far outweigh the initial difficulties not only for the environment but for your conscience and your health.

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