Welcome to the rethinking cancer newsletter #45 and another year in the 21st Century! We live in advanced technological times, full of amazing developments that are giving us more conveniences, more ways of connecting. “Advancements” in our industrial food production, however, appear to be heading in a more ominous direction:
- Modern agricultural practices, dependent on massive use of toxic chemicals, are taking a heavy toll on soil and environmental health and dramatically altering the entire food chain.
- Virtually all beef sold in American grocery stores comes from cattle fed corn and soy instead of grass, their natural food source, and injected with hormones and antibiotics that can adversely affect human health.
- About half the world’s seafood now comes from fish farms. Wild fish eat other fish, but farmed fish can be fed a concoction of soy protein and beef or chicken byproducts, including cattle blood, bone, and chicken feathers
- The business of genetically-modified organisms (GMO) is booming, including the soon expected to be approved apple that never turns brown and “Agent Orange” corn and soybeans, designed to tolerate the toxic herbicide 2,4-D, associated with cancer, Parkinson’s, endocrine disruption, birth defects, and other serious health and reproductive problems.
Let’s dedicate this year to supporting sustainable food practices, especially local farms, greenmarkets and artisanal products. Let’s also take the time to tell our elected representatives how we feel! To get started, take a look at this video, Food: A Project Envision Documentary. Let’s make these truly advanced times!
To your health!
Foundation for Advancement in Cancer Therapy (FACT™)
P.S. 2014 marks FACT’s 43rd year — thanks to all your continued support! Check out our new Product Guide and do keep in touch on Twitter, Facebook and our YouTube channel!
What Gets Your Up in the Morning?
by Tony Schwartz
In the last several weeks, I had two radically different experiences spending extended time with leaders at two large, global companies. A long, alcohol-fueled dinner with the first group was a pure downer: dull, rote and devoid of positive energy.
The day with the second — a group of young managers at Google — was utterly exhilarating. After eight hours together, discussing what it takes to be an inspiring leader, the conversation was still going strong.
What accounts for the difference? Read More
Which Potato Would You Eat?
A Third-Grader’s Experiment
So it’s a little staged. And the delivery a bit stilted. But the message comes through loud and clear: If your potatoes aren’t organic, they’ve been sprayed with chlorpropham . . . a toxic chemical that doesn’t just sit on the vegetable’s skin, but permeates the entire potato. Chronic exposure of laboratory animals to chlorpropham has caused “retarded growth, increased liver, kidney and spleen weights, congestion of the spleen, and death.” And it’s toxic to honeybees. Watch the Video
Source: Organic Consumers Association
Why the War on Raw Milk?
Raw (unpasteurized/unhomogenized) milk has been a staple of healthy nomadic and agricultural societies going back as far as 9,000 years. Today, in Europe and many other countries raw milk products are readily available and highly valued for their life-sustaining properties. Yet in the US, the sale of raw dairy is banned or severely limited in most of the 50 states. It is not unusual for merely suspected violators to be raided by gun-toting government teams in the dead of night, severely charged and, far too often, financially ruined.
What is going on? Read More
Bonny Clabber
Bonny clabber is a traditional cultured dairy food in both the Southern United States and in Scotland. In the U.S., it was customarily eaten with molasses, cinnamon and nutmeg for breakfast. Bonny clabber is a wild-cultured dairy food in that it requires no starter; rather, its probiotic properties stem directly from the natural flora in the milk and in your home. In that respect, it’s similar to a wild sourdough.
Preparation is simple:
- Take 3-4 cups raw milk*, a week or two old is best.
- Place the milk in a clean jar with a loose fitting lid (or you can use a towel and rubber band).
- Place in a cabinet or warmish spot for 3-4 days (less time in warmer weather).
- When you can tilt the jar to the side and it stays in one cohesive shape your clabber is finished.
- The longer you ferment, the more it will separate. The more it separates, the easier it is to strain. Strained clabber has a texture closer to clotted cream or Greek yogurt.
Voila! Easier than pie! Clabbered milk can be used in any recipe that calls for yogurt, buttermilk or kefir. It’s quite sour, but delicious and very nutritious. Children love it, especially with fruit or some natural sweetener.
*To find a reputable raw dairy source near you, visit RealMilk.com
