October 2, 2015 New 10 Tips That Make Chicken Scrumptious and Healthy
Italian Grandmother, Chef Elaine Good
10 Tips That Make Chicken Scrumptious and Healthy
- This is where organic really counts and is worth the investment. Start cooking the chicken at room temperature, if it’s cold or frozen it will be dry because it will lose juice while it cooks. It should only take 20 minutes out of the fridge. If starting with frozen chicken, yes you need to put a plate under the bag and leave it in the refrigerator overnight from frozen or you will get tough and dry results, unless you’re boiling it, then losing juice into the broth doesn’t matter.
Nothing you can buy compares to organic home made chicken broth.
- Roast chicken in a tight fitting pan, tuck in the wings and fill with water up to the bottom of the legs. Rub the skin with olive oil, dust with seasoning (shown with Heroccan Herblends) and cover the pan and cook at 400ºF for 40 minutes, remove the lid and cook about 20 more minutes, until the internal temperature reaches 174ºF and the skin is brown and crisp. Aluminum foil can replace a lid.
- Remove chicken skin before storing leftovers, it’s only crisp straight from the oven and turns to an unpleasant rubbery texture once cooled.
- Remove chicken skin before cooking for less fat, but coat the chicken in olive oil to keep the meat moist, remove the medallions on both sides of the cavity for even less fat.
- To guarantee moist leftover chicken cover it in stock or broth while warm, chill immediately and reheat in the broth when ready.
- For less fat in chicken soup, freeze the stock or broth and the fat will rise to the surface and can be easily peeled off with a spoon. By the way, boxed broth that isn’t organic has nothing to do with chicken, it’s a chemical mix with varying degrees of too much salt, in water. Make some this week and taste the difference.
- When roasting or boiling chicken for maximum flavor: put cut onion, carrot and celery (under the bird when roasting, on top of the bird when boiling), put a half/sliced head or garlic or whole lemon in the cavity, the cavity is a good place for fresh rosemary sprigs, and sage is nice slid under the skin. This is when herbs and spices will really make a difference in the flavor of the chicken meat.
- For grilling it’s best to cut up chicken into large cubes, and marinate the meat, white meat needs to be marinated for an hour or more (in the fridge), dark meat is good with 30 minutes, then put it on skewers. BBQ sauce is a glaze and should be brushed on in the final 15 minute, after the meat is already browned. Cook vegies on separate skewers to accommodate vegans and a shorter cooking time. When hosting a party: skewers are best, big pieces of chicken are risky to get fully cooked on the grill and people will eat less, you can divvy up their serving size – few will take more than one skewer and there will be a lot less garbage.
- White meat breasts will be more moist and flavorful if cooked whole on the bone with skin, always let meat rest at least 10 minutes before cutting. That’s really a big part of the appeal of fried chicken, dress it and bake it instead, see tip below~
Cornflake crumbs bake as crisp as fried chicken and are a healthier choice. Shown with sweet potato pancakes with an apple cooked into it.
- Corn flake crumbs make a much better coating than breadcrumbs when baking chicken to taste like fried.
I hope that these tips help you achieve Chicken Scrumptiousness. It’s all about these little tips that create amazing results. For more information go to: good2eat4U
Tags: cooking free from, cooking tips, family cooking, Food, healthy diet, Healthy Eating, organic cooking
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- Posted under cooking, Gluten Free, Healthy Diet, Nutritional Informaiton
January 29, 2015 AntiOxident Supreme: Get Your Glutathione
Grow ’em Sew ’em So Good2eat4U
The body is constantly in touch with oxidants and toxins, the better our body can deal with them the better our body will be at staying strong. This is a job for a major antioxidant, is there an antioxidant that will help prevent cancer, heart disease, aging, neurological issues and more?
Drum roll please: Glutathione (pronounced “gloota-thigh-own.”)
Glutathione is a simple molecule that is a combination of three building blocks of protein in the form of amino acids: cysteine, glycine and glutamine. The best part of glutathione is that it contains sulfur chemical groups that work to trap all the bad free radicals and toxins (such as mercury and heavy metals in our body) and then flush them out.
What makes glutathione so important and powerful is that it recycles antioxidants. When your body is dealing with free radicals, it is essentially passing them from one molecule to another. Antioxidants are recycled and eliminated with the help of glutathione and the body will regenerate another glutathione molecule. That’s what I call a win/win!
Methylation and the production and recycling of glutathione are the two most important biochemical functions in your body to maintain maximum health. Although the body makes Glutathione and recycles it, it might not be enough to counter our strenuously invasive toxic foods and environment.
Seasoned with Cinnamon and Turmeric in Heroccan Herbends, this Chunky Cauliflower Soup is a big hitter.
Here are food and spice sources that contain glutathione, that will help the body produce more and more antioxidants:
• Broccoli
• Brussels sprouts
• Cabbage
• Cauliflower
• Collard Greens
• Avocados
• Peaches
• Watermelon
• Watercress
• Cinnamon
• Cardamom
• Turmeric
• Tomatoes
• Peas
• Garlic
• Onions
• Red peppers
I have included Cinnamon, Cardamon, and Turmeric in HERBLENDS as anti-oxidents…well, and they really do add a great deal of flavor to any dish they’re added to. So you can add great flavor and antioxidents to your diet with just the shake of your wrist! And there are recipes inclusive of the ingredients on this list at www.good2eat4U.com.
Heroccan, Hertaliana, Hercajun, Herspanic
The production and recycling of glutathione requires many different nutrients:
• N-acetyl-cysteine. To treat lungs and asthma and the liver (including liver failure from Tylenol overdose) it’s even given to prevent kidney damage.
• Alpha lipoid acid. Boosts cells in energy production, blood sugar control, brain health and detoxification.
• Methylation: Foliate, vitamins B6 and B12). These keep the body producing glutathione. Take foliate, B6 and B12.
• Selenium: This mineral helps the body recycle and produce more glutathione.
• Vitamins C and E work together to recycle glutathione.
• Milk thistle (silymarin) has long been used in liver restoration and helps boost glutathione levels.
Exercise boosts your glutathione levels and gives a boost to your immune system, improves detoxification and enhances your body’s antioxidant defenses. Breathing and sweating are also great ways to get rid of toxins in the body. Increasing exercise also increases glutathione production. Start slow and build up to 30 minutes a day of vigorous aerobic exercise like walking or jogging, or play a vivacious sport. Strength training for 20 minutes 3 times a week is also very helpful. Here’s the thing with exercise, when you’re committed? You KNOW it’s making you feel better, when you stop you KNOW you need to get back into it, you gain nothing avoiding it and everything when you’re actively involved with your life. So getting more glutathione into the body as well as sweating out the toxins that you need to get rid of is just one more excellent reason to get you going and making and eating healthy foods. Yes, food shopping is a form of exercise and I know that growing your own food is the best form of exercise for you. Can you even imagine growing all of your own food? It really would take up all of your time, and your 10 children’s time too. Oh the romantic image of self-sustainability.
OH and stop whining, and stop listening to people whine, that’s just as toxic as sitting on the couch eating junk food. In fact it all goes hand in hand. Clean it up babe, this is your divine intervention. Be the absolute best you that you can be…always and in all ways.
Tags: antioxident information, foods high in antioxidents, healthy diet
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- Posted under Feeding Kids, Healthy Diet, Nutritional Informaiton
January 18, 2017 The circadian rhythm of our microbes
Like most life on Earth, our gut microbes have their own circadian rhythm. Disrupting that daily routine can be bad – and keeping it in balance can be good – for whole body.
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- Posted under Healthy Diet
August 1, 2016 Fast Food F**ks with YOU
HEALTHY SHOULD BE THE NATURAL CHOICE
So why do people choose fast food, when they know it’s killing them?
According to market research these are the
REASONS PEOPLE CHOOSE FAST FOOD
- Gratifying and pleasurable
- Busy lifestyles
- Fussy eaters
- Low cost
- Less hassle
- Clever marketing
- Lack of time or knowledge to cook
I used to work in TV Commercial Production, one of the commercials that I worked on had mothers in front of a produce store with beautiful fresh produce on display, while they held a box of sugar laced cereal and told the camera that there was more nutrtion in the sugar frosted flakes of cereal than the head of broccoli she held in her other hand.
Well, technically the grain had to be laced with chemical nutrients because any natural occuring ones had been stripped out during processing, so it did have more ‘nutrition’ than the broccoli.
So I looked at the director, right into his eyes, and I said: “I have done many things in my life that I thought at the time, I could burn in hell for, but our telling mothers that sugar frosted cereal is better for their children than broccoli? I know for sure that I’m going to burn in hell for that one!”
“There will be a very special corner for us, probably with a little table and an endless bowl of that cereal, so I’ll look for you and the rest of the crew there when I’m gone!”
Here are the Facts behind all those excuses:
- Gratifying and pleasurable
There is more gratification in making your own food than driving up to a window, and there is more pleasure in making food that you know is healthy than eating food that you know is killing you, and then eating it out of a box while sitting in a car. And if you’ve been eating in your car it is likely starting to smell and look like a garbage pail. To say nothing of the foot print of the transport from way outside of your local regine the supplies uses and the trees cut down to make all the paper and plastic that the food is served in. And the corporate location that the money goes while it creates minimum wage jobs locally? Gheeze have you even thought about that for a minute?
2. Busy Lifestyles
With preparation and organization real food is available quicker than a group can decide what they want to eat and where, driving there, ordering it, picking it up and bringing it home. Basic life management skills include knowing about the nutritional demands of your body and the source of obtaining the energy that fuels your body and mind, no? I can teach you how to know what your body needs:good2eat4U.com
3. Fussy Eaters
Fussy eaters may actually be addicted to the high salt and sugar content of packaged foods long before they can voice an opinion. The pallet is developed by age 3 and takes a concerted effort to change, babies fed formula’s of dried and reconstituted cow’s milk with sugar in place of immune-building mother’s milk, and then moved into (commercially produced and gluten laced with more sugar and salt) jars of baby food need to have their pallet re-educated, healthy should ALWAYS be the natural choice.
4. Low Cost
Why is that cost of fast foods so low? Be aware of ‘The Happy Meal’! While buying in volume does bring down the price of everything, but when there is a factory recall (because of e-coli -manure in meat- or metal in flour), the amount in tons coming out of the factories is stunning. When there was a huge scandal a few years ago about factories washed rotting meat in ammonia, fast food came to a stand still. The mid-west meat washing company actually went on air and said it had been a process used for decades, like he couldn’t understand why the public was outraged. Standard Procedure, cheap burgers, what’s the problem?
5. Less Hassle
Less Hassle than let’s say one doctor’s appointment after another, which is where heart disease, diabetes, obesity and all of the auto-immune diseases that carry the results of a fast food diet, will lead you.
6. Clever Marketing
Marketing brings you into the ad agency’s clients door with a tie-in toy or game or play-ground or clown, that can make you feel like you are at a party or cool or having fun while they feed you food that will bring your party, during vising hours, to a hospital? No one wants to think of themselves as a sucker but ….. they got you hooked….sucker.
Fast food is often high in calories, sugar, fat, salt and additives including chemicals that are highly addictive, to hook you to their brand.
Regular consumption of fast food puts your health at risk: increased risk of Cardio Vascular Disease and Type 2 Diabetes; liver damage; overweight-ness and obesity; HEY: no nutrients=no energy
Advantages of home cooking: more control over dietary intake; encourages a healthy attitude to food; more nutrition than fast food; bonding experience for family and friends; helps understand what is in recipes to know better what to order or avoid on menus.
7. Lack of time or knowledge to cook
There is no life lesson more important than knowing that your health is your responsibility. How you feel is directly related to what you eat. Your health has been hijacked by the food and advertising industry and you are being served to the medical and pharmacutical industry.
Healthy cooking methods include:
- Baking
- Braising
- Boiling
- Grilling
- Poaching
- Roasting
- Sautéing
- Steaming
- Stir-fry
- Pressure-cooking.
You can even eat fresh produce raw~!
Short cuts:
- Buy pre-prepared frozen vegetables
- Buy ready chopped fresh veg
- Allocate a few hours one day a week to cook, cooked food lasts more than twice as long as fresh.
- Make food in bulk and refrigerate or freeze portions, re-invent the main protein into other meals.
So learn to cook healthy meals, you will find that loving yourself is best represented that way. Here’s where you can find some healthful tips and recipes without processed foods: good2eat4U
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June 16, 2016 Sweet Tooth?
Even when buying trusted brands check the label to see just how much sugar?
So the beat-beat-beat of the drum of the march of the food revolution continues. As the consumer continues to connect the dots between what they eat and their health they continue to create changes by using their food budget to vote for healthier choices, which really is the only way to promote the changes, slow as they are, to come.
Nutritional Fact Label will be exposing the truth that food manufacturers have hidden forever: the actual amount of sugars in packaged foods.
The FDA recently passed regulations that will require all food manufacturers to identify all “added sugars” in their products, these have been hidden under the “Total Carbohydrates” section of the label, where naturally occurring sugars were listed. The processed food industry has regularly injected an extraordinary amount of sugar into our diet, a fact hidden by the ‘Total Sugars’ label.
Sugar not only makes food taste good but it also helps food retain texture and form during transportation and storage. As a building block of the processed food system worldwide, it’s also one of the most heavily subsidized by governments. We live in an age of more publically available data, undisputable evidence has piled up that point to sugar as a substance that is killing us physically and financially.
2 Servings of fruit a day and 3-5 servings of vegetables and grain are all the natural sugar your body needs a day.
The average American consumes 60% more sugar than they should, more than 1/3 of the American population have diabetes-related diseases. Our healthcare system has ballooned to 20% of our overall GDP and the costs are rising far faster than income or overall GDP.
The food industry is estimated to comprise 10% of all economic output. The largest food companies are Coca Cola, Nestle and General Mills, which have been developed on a backbone of the chemistry of processed sugar and it’s addiction. As 8 in 10 consumers are reading labels to see what is in their food (Brava and Bravo!), this change will be in effect in the summer of 2018 (yes, 2 whole years). But you can begin reading labels with intelligence today!
The FDA pushed the food industry, which lobbied hard against labeling sugar content with threats of mass consumer confusion and uncertain scientific validity, which dragged it through bureaucracies in the US government for years.
Expect ad campaigns expressing the health benefits from product changes, without the proverbial gun to the head that was being held by the FDA.
When you eat carbohydrates your body absorbs the energy, when you eat chemical or over-processed sugars your body begins a vicious cycle of cravings that are never satisfied.
The savvy consumer knows better than to rely on the food industry or the restaurant industry to care about their health, when a profitable bottom line is the only motivation for every decision they make.
But to the others, who live in consummate denial, who live meal by <urgent, let someone else make it happen and don’t tell me how it’s killing me>, meal…I say it will catch up with you, wake up and make healthy choices now so that your body can function to the greatest capacity for strength, stamina and mental focus.
Herblends 100% herbs and spices known to take away the cravings for sugar.
Tags: cooking free from, Health, Sugar Free, Sugar-FreeCooking
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- Posted under Healthy Diet, Nutritional Informaiton, sugar free, Uncategorized
May 12, 2016 Water Rights, or Wrongs
You may think of chocolate when you think of the Nestle brand, but the backbone of the Nestle Company is such a sensitive topic in California that I am now boycotting them completely. What changed my shopping habit was my seeing the documentary FLOW (FOR LOVE OF WATER) about 8 years ago.
The Nestle business model was exposed to claim water rights in rivers and streams above the village of poor towns in India, Egypt, Peru, etc., their natural source of water. Nestle then siphoned off enough water to shut off the water supply to villages and thus forced them to buy from Nestle the local water that ran to them freely from up-stream. Delivered in trucks or bottles, water created a financial crisis. It was so frustrating to see the local government being bought off against the benefit of their own people.
Because, water is essential to life, not only does everything we eat need water to grow and become something eatible but more importantly we cannot live more than a few days without drinking water. As innocent as those villagers may sound to you, one of those innocent villages is Los Angeles, and in fact, all over California (Chrystal Geyser, Arrow Head Water) and they’re buying in Oregon is in the works. Hey~it’s good business. Or is it good business being bad?
Nestle is not the only ones being sited in the lawsuit, but they are the first to respond in a 79 page brief filed last Friday in San Bernardino, California.
Nestle Waters North America (MWNA) filed a “friend of the court” brief last Friday that argues against the three California environmental groups that filled a lawsuit against Nestle last October demanding the agency shut down the San Bernardino water pipeline, which is tapped into the aquaflor under the desert.
Nestle claims that history is on it’s side, siting a document dating back to 1882 (the Forest Service was established in 1905) and that it’s water rights have not been challenged since 1931. They are claiming historical water rights, they have the most senior water rights in California, which became a state in 1850 with Nestles’ water use beginning in 1865.
Their claim against the suit filed by three environmental agencies states that The Forest Service has to cancel water rights for them to be expired or invalid, their most recent lease was filed in 1978 good for 5 years, expiring in 1988.
President of the Tri-County Conservation League, Greg Ballmer, has requested that the Forest Service investigate Nestle’s historical claims, because his initial search has not brought up the early rights that they are claiming, which brings the validity of Nestle’s claim to the water into question, according to The Desert Sun newspaper. Dessert Sun
Nestle is using legal assurances of the widespread impact for business well beyond the company (1200 California Employees) and may have found a way to protect it’s water rights behind the heated debate between state versus federal laws.
They also run water out of a desert spring in Milliard Canyon in Cabazon on a reservation of the Morongo Band of Mission Indians. Nestle is already making its case with ads on social media, newspapers and billboards in Southern California, with photos of the San Bernardino National Forest mountains and a slogan: ‘Respecting nature is in our nature’.
This will be a legal battle pitting the community environmentalists against the largest food company in the world.
This is an example of how we have reached a tipping point.
The future of California is being determined by a failed judicial system, will they let the study of the impact Nestle’s water extraction has on the environment be paid for by the Friend Of The Court, the multi-national company, Nestle, that has proven it’s only concerns are the share holders monetary gain?
The residents and farmers have had water bans for years, we have pulled back our water use by over 30% while Nestle continued to sell our own precious water back to us? In spite of a historical draught and not having renewed it’s lease in decades?
Let’s see if Lady Justice can see through her blind fold and not let the scales be weighed down by payola while the rest of us only flush after number 2. By The Way, this water game is tricky, after being fined if lower water use was not obtained (half of my neighborhood have replaced lawns with succulents and wood chips or pebbles), the Department of Water and Power announced that they will have to increase rates to make up for the lack of water use.
OH and my bill reflected that I had more water coming out of my home than going in….my sewerage fees indicated that I had over a hundred gallons more water leaving my home than the water coming in. That’s a whole lot of number 1~
Maybe I should check for chocolate fingerprints on my faucets.
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- Posted under Healthy Diet, Nutritional Informaiton, Uncategorized, water
May 5, 2016 Snack – Ass
I’m going to keep this short because you don’t have time to eat, you don’t have time to read about eating.
Have you moved past junk food and into snack food?
If you’re eating snack food while you sit getting your ass whipped playing video games? You ass isn’t just getting whipped it’s growing into a Snack Ass.
OK you don’t have time for a drive through, you don’t want to get up and get a plate, you may not even own a pan and wouldn’t know what to do with it if you had one, opening a bag is right up your lounge chair. I get it, but read your labels, all snack food are high in sodium and most are high in fat and chemicals. Choose wisely, don’t let your impulse get you onto a bad food habit, snacks are formulated to get you addicted and they will kill you.
There is no more important decision that you will make today than what you will eat.
Good Food=Good Health
Snack Food=Snack Ass
Organic Carrots, Turnips, Beets baked into chips. Healthy Snacks: http://www.good2eat4U.com
Tags: Snacks, video games
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- Posted under Snacks, Uncategorized
May 5, 2016 The Food Revolution Has Come
Your personal food choices as a ‘Mindful Consumer’ (or not), make dollar votes that affect the food industry. The latest statistics show that what we, the consumers, want is organic, natural, unprocessed foods with no artificial ingredients and we now make consumption decisions on food purchases based on the effect on our health, it’s sustainability impact on the world and environment and the people the food company employs. These concerns have increased from 29% in 2009 to 43% in 2015, according to food retailers and manufacturers study groups.The Food Revolution Has Come
Major changes in the food industry this month (May 2016) to report: Environmental Groups are suing the FDA for approving GMO Salmon; and for failing to act on a petition to reduce salt in the food supply. And Vermont’s new clean label law will benefit all of us.
The FDA is being legally challenged to it’s right to approve genetically modified animals for consumption. This includes the Center for Food Safety, Friends of the Earth, the Center for Biological Diversity as well as other groups that claim that the approval is outside of the scope of the Federal Food, Drug and Cosmetic Act, which regulates genetic modification under provisions involving animal drugs, the FDA does have jurisdiction over genetically-modified animals used for other purposes. The claim is that if GMO salmon escaped the farms they could taint wild salmon, seafood processors would sell GMO salmon unknowingly without proper testing leading to costly lawsuits and re-labeling. Sounds like work for testers, screeners, inspectors and more lawyers…can the government pass this golden opportunity for lobbyist’s money and payola? We shall sea, I mean see.
The Center of Science in the Public Interest sued the FDA for failing to act on a petition to reduce salt in the food supply. Salt has been linked to heart disease, stroke and pressure is being put on manufacturers to reduce salt in a push to get Americans to eat better-for-you foods. The Salt Institute and others food manufacturers have expressed concern about how these targets could impact food companies if scientific consensus were to change again, as it has with trans fats and partially hydrogenated oils, where were recommended in place of saturated fats and are being phased out, per FDA mandate.
Vermont has pulled the trigger by passing a law that requires GMO’s be noted on food products and you may be seeing the commercials running now from General Mills and Kraft proudly announcing that their products have been altered using natural flavors in place of chemicals but this is a ripple effect from them not being able to cost effectively label food for one state. Thank YOU VERMONT (literal translation: Green Mountain) The threat of the cost of re-labeling being passed on to consumers was a major point in the propaganda ads that Monsanto ran non-stop when the initiative was on the ballot in California and that was the buzz when I heard it discussed. As one of my organic vendors pointed out to me: “They have to put a label and sticker on everything anyway, it’s not going to cost more to add GMO on the label.”
The number of organic farms went up 12% from 2014-2015. This $39 Billion industry is being created by consumer demands and part of that demand is that consumers want to buy locally. Which is a point I noted as I saw ‘locally grown butter lettuce’ in my Los Angeles Costco. I met the guys that are running a locally farmed warehouse in downtown LA, running recycled nutritionally enhanced water through their ‘farm’ in artificial light. This is the future, built on good intentions. If there is no dirt in the roots, if there is no different in the color anywhere on tree grown fruit or ground grown produce (where the sun is brighter between leaves), generally speaking it’s been grown in water. If every single tomato on the vine is ripe at the same time, no evidence of critter feeding on large leaves, it’s been GMO altered or grown in a hydroponic warehouse. Hydroponic can be called organic, by the way, because there is no soil containing pesticides.
If you have been depending on food manufacturers or restaurants for your health, which is really what you eat amounts to, remember that their only responsibility is to profit. Take the necessary steps to keep your body fueled for maximum health by making wise choices in what you eat. Deciding what you eat is the most important decision you will make today for your future.
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- Posted under Uncategorized
January 20, 2016 How much food is in your food?
The GOOD NEWS
Clean Labels are becoming a mainstay in the food and beverage industries rather than a passing trend, one in five tracked products had a clean label, up from 17% the year before.
This has inspired 64% of Americans to check ingredients labels, looking for ingredients that are easy to understand and to stay away from artificial additives, preservatives and artificial colors. For good reason!
FEMA GRAS (Generally Recognized As Safe) is a US Government program that employs an expert panel that includes top experts in toxicology, organic chemistry, biochemistry, metabolism, and pathology. For new products to be approved they must meet four key criteria:
- There must be general recognition of safety by qualified experts.
- The experts must be qualified by training and experience to evaluate the substance’s safety.
- The experts must base their determination of safety on scientific procedures or on common use in food prior to 1958.
- The determination of general recognition of safety must take into account the condition of intended use for t its function in the food, e.g. flavoring.
Besides NRDC, the other petitioners signed against these ingredients were Center for Science in the Public Interest, Center for Food Safety, Consumers Union, Improving Kids’ Environment, the Center for Environmental Health, the Environmental Working Group, and Dr. James Huff, the former associate director for chemical carcinogenesis at the National Institute of Environmental Health Sciences.
THE New BAD
FEMA GRAS just disclosed this list of ingredients that are considered to be carcinogenic and unsafe for human consumption to the food industry. These chemicals are no longer considered safe:
- Benzophenone (also known as diphenyl ketone) (CAS No. 119-61-9)
- Ethyl acrylate (CAS No. 140-88-5)
- Eugenyl methyl ether (also known as 4-allylveratrole or methyl eugenol) (CAS No. 93- 15-2)
- Myrcene (also known as 7-methyl-3-methylene-1,6-octadiene) (CAS No. 123-35-3)
- Pulegone (also known as p-menth-4(8)-en-3-one) (CAS No. 89-82-7)
- Pyridine (CAS No. 110-86-1); and styrene (CAS No. 100-42-5)
They originally qualified as safe by tests conducted by the chemical companies that produced them, and the studies were never questioned or challenged. Due to recent FEMA GRAS findings these no longer qualify as safe.
Did you know that in the past few months Kraft Mayonnaise was not allowed to be imported into Israel because to qualify as mayonnaise it has to contain eggs, Kraft Mayonnaise does not contain any part of eggs, Kraft Ketchup isn’t allowed in Israel because to qualify as ketchup it has to contain tomatoes, Kraft Ketchup doesn’t contain any tomatoes either. So what does it contain? Artificial flavorings in the form of chemicals.
Seasonal and Locally Sourced is always best.
In 2015 artificial flavors were ordered removed from products by FEMA GRAS, Papa John’s Pizza announced that they are going to remove all artificial flavorings from there pizza, like it’s their idea, good marketing which will be followed by many more. Sorta the ‘Mia Pulpa’ (said while patting my heart) of advertising.
Don’t forget that they’ve been using ingredients that were killing you, just know that this caused General Mills to remove ‘artificial flavoring’ from cereals and fruit snacks, Kellogg’s also removed these chemicals from cereals and snack bars and Eggo frozen products and Mondelez from it’s snack products.
Nestle is removing artificial flavors from it’s frozen pizzas and chocolate candy, and Nestle looks like they’re going to be in for a big fight against child labor laws, which have been slipping through the US Court system as long as the factory and children were living in other countries. But the court system is likely to use Nestle as an example, or it will look very (paid off) suspicious (lobby group payoff) if this slips through the (really big payoff) system. Nestle which has a huge bottled water business world wide has also been exposed in the past year for syphoning water from the California deserts and the water table in the Central Valley, with permits that weren’t renewed since 1988. So they buy a small plot of land on a water table, stick in a pump and then sell the locals their own water back, and if you have an opportunity to watch the documentary FLOW (For Love Of Water) you will see that this is part of their corporate culture.
I’m done with Nestle, they’re burnt as far as I’m concerned. I wouldn’t buy their products if they were the last chocolate in the world….they’re not are they? OH my Greek Frappe is made by Nestle..that’s OK I’m taking a stand, I’ll switch to expresso chilled, I’m drinking it with soy condensed milk anyway so it’s not exactly authentic Greek Frappe. If you don’t know what Frappe is? It’s what got those Greeks up the hill to the Acropolis and closer to God. Yep, heavenly coffee, thick with a foam of condensed milk, ordered ‘sweet’, ‘a little sweet’ or ‘not sweet’.
Seasonal and Locally Sourced is always best.
Well dear good2eat4U members as I pride myself in being slightly ahead of the curve and out on a limb: Hummmmm,
How much of what you’re eating does not contain any food?
A WHOLE LOT. As I explore the world of food manufacturing I have learned that there is a major investment in making chemicals taste and feel like food. In fact, I have come to realize that we are being programmed to accept chemicals in place of food. Cheap, no waste, no garbage (well, nothing but garbage really), no labor, just a machine pushing out chemicals in items sold as Healthy: (and that’s the part that really burns me) like protein drinks, energy drinks, vitamin capsules, and even chemical Chicken Stock, ketchup and mayonnaise.
When America’s Test Kitchen did a show on Chicken Stock, none of the top 5 brands “had any part of a chicken” in them, in fact they laughed and said something about a chicken not even being close enough to cross the road, as I recall. Our top 5 brands are brought to us, and I quote the host and test moderator here: “examples of the wonderful world of chemicals, and how much salt seems to determine the winner” which was Swanson’s.
The Really Ugly
FDA called for the removal of trans fats earlier last year, manufacturers were given a three-year deadline to take trans fats out of food. There are several petitions working through legislation (pay offs) to be exempt of this demand and that loop hole was written into the law (lobbyists). How closely related is our food industry with the chemical industry (think Monsanto)? Food/Medical/Chemical Take your health back, take your life back, there is no responsibility greater than your own to your body, for you and the people you love.
Am I a radical foodie? OH YES, and I really find the rolling eyes are being replaced with legitimate questions. It’s always been common sense to me. I don’t eat gluten, because of the change in wheat and the chemicals sprayed in the fields. No I don’t eat dairy, because of the change in hormones and antibiotics fed to cows (and chickens) that are forced into a constant state of pregnancy and processing – it’s really not dairy anymore. And I don’t eat sugar, makes me rush and pass out, then wake up jacked up. And now I know that my instincts were right all along. AND SO DO YOU. I think that’s why there was a backlash when people asked me why I look so young, and what I eat. “Oh I’d rather die than never eat pizza again.” OK funny choice to me, but that statement, that I heard more than any other, is closer to the truth than even I imagined.
Eat Locally grown, Eat Organic, Eat real food, Juice is a lie, Vitamins are a lie, Stay away from chemicals or you will find that you need a prescription for chemicals that will cause a downward spiral that you can’t get out of.
Let’s see I always like to end on a funny note: So when I caught the America’s Test Kitchen ‘Chicken Stock’ episode, I was appalled. I was appalled by the results but even more appalled by the response of the moderators, it was funny to them. So I’ll end this with “Why did the chicken cross the road?” “To get you to come to the other side”
Broth-Stock Chicken: 60 Calories – Protein – Can-D Cook-E
Nothing you can buy compares to organic home made chicken broth.
Serving Size: 6 full meals
NEWS FLASH: Commercial Chicken Stock is not made from chicken, it is completely made from chemical flavorings. Making it yourself is much easier than you think.
Make ‘Stock’ with bones and giblets, for Broth put in a whole bird (chicken).
This is a very forgiving and foolproof opportunity to explore unlimited choices. You can make it ethnic by the spices you use, every culture makes stock and broth.
HERBLENDS were made for broth and stock, and you are free to add one or more of the suggested add-ins to change it up.
Ingredients:
1 whole Organic Chicken that fits inside the pot, I use a pasta pot with an insert-lift the chicken including the spices and get a clear broth
6 Quarts Water, to cover the thighs of the chicken, the breast will steam and be tender
2 stalks Celery Stalk, broken in half
1 TBS Salt
1 teaspoon Pepper
2 whole Carrots, cut into 1 inch pieces don’t bother to peel
1/2 whole Onion, Halved or Quartered
2 TBS Herblends, your choice Herblends, 100% perfectly blended herbs
To enhance or replace Herspanic
1 whole Lime, inside the cavity of chicken
2 whole Jalapeno Chiles, leave whole unless you want heat, then slice into coins
1 Handful Cilantro, toss on top while cooking
2 sprigs Oregano, toss on top while cooking
To enhance Hersweetie
4 sprigs Tarragon, add in the final 20 minutes with the lid off
1 inches Ginger Root, add once it is on simmer
To enhance Heroccan HERBLENDS
1 whole Cinnamon Stick, add at beginning of cooking
5 Cardamon Pods, add at beginning of cooking
1 teaspoon Turmeric Root, add at beginning of cooking
4 sprigs Marjoram
1 whole Lemon, in cavite of the chicken
Add these fresh herbs to replace or enhance Hertaliana
1 sprigs Parsley
1 sprigs Rosemary
1 whole Bay Leaf
1 sprigs Oregano
1 whole Lemon, inside the cavity of the chicken
1 handful Fennel Fonts, add in last 10 minutes of cooking
To enhance or replace Hercajun
1 TBS White Pepper, 1 TBS File Gumbo, when done cooking
Directions:
1. Rinse the chicken inside and out, between the legs are the cavity, there is a flap of fat on both sides of the cavity tug them off, insert a lemon into the cavity.
2. Place the chicken into a stock pot, or in the basket inside a pasta pot.
Fill with cool water to the top of the meat on the legs, leave the breast out of the water. This actually leaves the breast moist and the dark meat well cooked.
3. Add the onion, carrots, heart of celery stalk. These all add depth to the flavor and are all optional. The onion flavor is essential, can be replaced with onion seasoning.
4. Now add seasonings that you have on hand: sage, thyme, marjoram, oregano, bay leaf, parsley, tarragon, a poultry blend or any herbs you want in dried or fresh form.
HERBLENDS can be added to the top of the chicken breast and will dramatically change the flavor of the stock: Herspanic will be Spanish/Latin (chicken tacos, enchiladas etc.), Hertaliana/Italian (stock for Risotto), Hercajun/Cajun (dirty rice, gumbo, jambalaya Southern American) Heroccan will make the stock Moroccan, (great for couscous, vegetable Tagine), etc.
5. Add Sea Salt, crushed black pepper to the water.
6. Put a lid on the pan and bring it to a gentle boil.
Lower the temperature to medium and cook for 60 minutes.
Place a thermometer into the bottom of the breast meat, cook until the internal temperature is 165ºF.
7. Lift the basket from the pasta pot or use large forks to remove the chicken, let it drain for a few seconds before placing on a cutting board or baking sheet.
Discard any twigs or leaves remaining of the herbs that are in the basket around the chicken.
You can save the carrots, easily peel the skin, all else should be thrown out in a plastic bag.
8. When cool enough to handle (about 10-15 minutes) remove the skin from the chicken and serve it or place it in a large container with a lid.
You can pull the meat off the bone now and pour stock over the chicken meat, or cove the whole chicken with stock to keep it moist while reheating.
Store the chicken meat and stock in the container for 4-6 days.
Pour the stock in serving size containers in the freezer for up to a year.
Notes: Stock or broth is ‘A Basic’. It adds flavor and moisture to recipes that call for water and the potential uses in soups are limited only by your imagination.
I freeze the broth in containers that are appropriate for soup (2 cups per serving), cooking grains (3 cups per 1 cup of grain) and this is my secret weapon for easy risotto and paella (4-6 cups).
Label them with the date and the flavor profile: American/Moroccan/Italian etc.
All carbohydrates are better when made with stock as opposed to water. Rice, potatoes, noodles, vegetables are all heightened when cooked with a flavorful stock, the herbs and subtle meat flavor add their full dimension to simple dishes without much effort.
Broth, stock’s rich cousin, can change the tone of proteins or vegetables.
HERBLENDS LIST OF USES: Herblends
Hertaliana: pasta fagoli, wedding soup, French cassoulet, Greek egg-lemon soup, Risotto, chicken caccitori, veal Milanese, bread stuffing
Heroccan: CousCous, Chicken Tagine (with dried fruit and almonds or preserved lemon and olives) , vegetables with or without Herissa.
Hercajun: gumbo, jambalaya, dirty rice, corn bread stuffing
Herspanic: Tortilla soup, tacos, enchiladas, paella, rice stuffing
Why I love using a pasta pot with an insert for this task: you can pull the chicken and all of the add in’s out of the put and are left with a clear broth.
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