Friday, September 19, 2014

Italian Sushi Fusion Cooking

Worked out the recipe, just haven't made all of it yet.  Hope to make it next week when get some money together to buy all the stuff needed to do it all. Will take pictures then and add to this entry when complete.  Been thinking about this one for awhile, have done some of the stuff before, but not all for one unique dish.

Italian Sushi Fusion

Something fancy to do, this is not for beginners, but then maybe it is as to me it all seems pretty easy, simple and delicious

the Ravioli
4 sheets nori
1 1/2 cups whole soft wheat flour, ground fresh if possible.  Soft wheat is like cake flour
1 egg
3 tablespoons sake
Whirl the sake, egg and nori in the food processor until smooth.  Add the flour and buzz until a firm ball forms, add a bit more sake if needed.  Using pasta roller, roll into thin sheets, about number 6 on the thickness setting.  Dust with more flour or place between wax paper and set aside to rest. 
1 dozen raw quail eggs
4 ounces salmon roe or some other roe
24 half inch long pieces chives
Take a piece of the rolled dough and place onto the ravioli press.  Use the upper press and gently press down to make the indentations into the bottom piece of dough.  If it tears, return to the food processor and pulse to work the dough a little more.  Reroll into new sheet.  When you have the dough set into the press, add a teaspoon of fish roe into each indentation.  Spread the roe around to make hole for the egg yolk.  Crack each quail egg and separate the yolk and place into the indentation.  Add the chives.  Now, beat some of the egg whites and with a pastry brush coat one side of another piece of the rolled out dough.  Press it firmly onto the ravioli maker and using a rolling pin, press firmly to seal and cut out the ravioli squares.   Separate and refrigerate until needed.  Take the remaining dough and run through the cutter head of the pasta roller to make thin pasta.
8 ounce bottle sake, less the stuff used for the dough
2 small baby bok choy  Just the leaves, cut off the stalks and save stalks for other recipe
2 large shallots, peeled then cut into 1/4 inch rings
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon honey
1/4 cup cream
Bring the sake to boil in small saucepan with the honey ginger and garlic.  When reduced by two thirds, add the shallots and cook until softened.  Add the cream and cook until thickened, about 3 minutes or so.  Add the bok choy leaves and allow to steep until wilted.
Tuna Spider Wraps
Take a 4 ounce piece of tuna and coat on all sides with crushed szechuan pepper and a bit of coarse Himalayan sea salt.  Some nori pieces and black sesame seeds add color and a nice appearance.  In a hot pan, film with a bit of peanut oil with a couple drops sesame oil.  Sear the tuna on all sides.  Set aside to rest a moment.  Take 2 eggs and beat well, pour into a ketchup or mustard dispenser squeeze bottle.  In a well seasoned pan filmed with peanut oil, squirt the egg in a criss cross pattern to make a spider web of egg.  Allow to set, then invert and cook the other side.  Remove from pan and repeat with the remaining egg.  Set aside.
Take the baby bok choy and thinly slice.  In the pan you cooked the egg webs in add some more peanut oil and stir fry the bok choy along with some minced ginger.  To make the spider wraps, lay one web onto a cutting board and then slice the tuna into thin slices.  Place three slices overlapping onto the egg, top with some of the bok choy and then fold up the two outside edges and roll the remainder to make small a small packet.  Repeat with remaining tuna and egg webs
To assemble the dish, cook the ravioli in boiling water for two minutes only, then remove and place in cold water.  Cook the leftover pasta strands and drain, toss with several tablespoons of the sake sauce. When the ravioli are cooled, place into the warm sake sauce.  On a plate, place two of the bok choy leaves, then two of the ravioli and a small mound of the pasta.  On that place one or more of the spider web wraps.  Add some of the sauce and serve.

Einstein, Sex, the world around us. Fiction by me

Sex and Einstein


Roy Marshall

As surely as you breathe the air around you, while you are reading this there are humans engaged in reproduction near you.  Sex.  The prime directive of life itself, to merge your gametes with another of your species in order to produce offspring.  All life that reproduces sexually, from the lowliest microscopic plants and animals, to humans, whales and elephants, produce a gamete, a reproductive cell with one half the normal numbers of chromosomes for that species.  Males produce sperm, females produce eggs.  Life, all life, everywhere, is about getting those two together.  However possible, and whenever possible.
We humans produce gametes with 23 chromosomes each, one half of the 46 chromosomes needed to make a living human being.  Each chromosome is made up of individual genes, some 21,500 of them.  Each gene, has millions, well, really hundreds of millions, of variants possible for it.  No two people will ever have the same fingerprints, or the same retinal configuration.  The possible variations are too immense, too great too even comprehend.  Some of us look similar, same hair color, same facial structure, same shape; the genes that control these attributes have relatively small variance within them.  But there will always be differences.  The internal structure of the human body has even fewer differences, the same heart, the same lungs, and the same liver.  Or nearly the same anyway.  When Albert Einstein died, his autopsy revealed that the artery leading to his brain was one millimeter larger in diameter than the average human.  One millimeter larger allows for an increased blood flow to the brain; and it seems, at least in this instance, to promote greater intelligence.  Or perhaps, an ability to comprehend that is greater than average.  The likelihood of that specific combination of genes occurring and being in dominance, the chances of this anomaly producing a viable human baby is about one in one billion.   Einstein, probably Descartes, Newton , Galileo, and a few others had it.  And in the last 30 years or so, five more viable human embryos have been produced with it.  These are their stories.
Late one evening toward the end of June, 1988 just outside of Ruhingari in Rwanda , Mbo was lying between his wife Gyosh’s thighs thrusting inside of her.  She was too tired to care what he did, malnourished, and with her stomach already distended, her 4 month old daughter suckling from her left breast and her 3 year old son sitting off to one side crying himself to sleep from hunger; she cared little as to what he did.  That morning she had walked nearly 8 miles with a bundle of sticks that had taken her almost 4 hours to collect from the thinning jungle so that they would have firewood to cook their meager food.  He had carried 10 gallons of water the 10 miles from the stream 4 times so that he could water the beans and potatoes on the tiny plot of ground behind the dirt floored shack in which they now were having frantic sex.  He was tired too, but the driving force of all life itself; that of reproduction, forced him to mount his wife for the act of procreation. 
Thrusting deeply as he neared his climax, he deposited a small amount of sperm into her.  By morning, as she made a small fire inside the shack to warm some weak porridge for their morning meal; the sperm were finally at their destination.  Thousands of sperm were wiggling, beating in a frenzy of activity that belied the condition of the donor as they attempted to gain entrance into the egg that had just the morning before been released from the ovary above.  As one sperm breaks through the weakening membrane of the egg, it swims toward the nucleus, their chromosomes meet.  Life begins.      
Another day of drudgery follows another, and another.  Rain comes once, but deposits little enough to stave off drought.  Daily the journeys are made to bring water, fuel, and the sustenance of life.  The river is drier, more tainted with the feces of local cattle.  The forest is over harvested of fuel, and greater distances must be traveled to gather fewer and fewer sticks.  Beans, seeds from local grasses and shriveled potatoes along with some local green weeds that are not too bitter comprise their diet.  Slowly the embryo grows within the womb of Gyosh.  The needs of the new life superseding that of her own as more and more nutrients are scavenged from her body to fuel the growth.  Gyosh’s digestive system expands and swells in a desperate attempt to maximize the absorption of nutrients that she ingests. 
Two hundred and fifty-three days after the joining of their gametes, a baby girl is born to Gyosh.  Two weeks premature, Gyosh’s body could no longer sustain the drain of energy.  The child was named Gyono, after her grandmother.  The next morning she was a parcel of living being that now had to be carried the 8 miles to the forest where she clung to her mother who collected sticks to bundle for firewood.  And then carried back along with the next days’ worth of fuel.  A tiresome and demanding ordeal for anyone, but especially so for one that is malnourished and recovering from childbirth. 
Gyono grew slowly, the drought that ravaged her country continued, and food was ever scarcer.  At age four, she was playing near the roadway that led from their home toward the river.  RPA soldiers driving toward Kigali saw what they believed to be a Hutu child standing at the roadside.  In retaliation of all their perceived atrocities against their Tutsi brethren, there was a single shearing slice of a machete thrust out the rear of the truck that wildly sliced off the upper portion of her left arm, just below the elbow.  Gyono stared at the stump as the blood squirted out and onto the ground around her.  Glassy eyed, she felt the pain as a dull change in her immediate environment, but was unable to comprehend what had happened.  Although the arteries leading to her brain were larger than normal, the malnourishment she suffered in the womb, and in infancy caused developmental retardation and brain atrophy.
 Gyono continued to look at the stump as the blood squirted out onto the ground around her.  As the blood level in her system diminished, so did the spray.  Finally she collapsed on the roadside, unconscious.  Within two minutes her heart stopped beating due to lack of blood in her system.  Her mother found her there several hours later when she returned bearing her bundle of sticks.  Opportunity for greatness, lost due to conflicts in ancestral strife. 
In late November of 1995 Jiang had just received a promotion at the manufacturing plant where both he and his wife Huidai worked in Tianjin China.  On his way home that evening he was already planning the ways that they would spend the increase in their income.  They would be able to afford to move from the 400 square foot apartment they now rented and up to a luxurious 2 bedroom 720 square foot palace on the upper floor of the same building.  Better food, even fresh beef would not just be a luxury anymore, but a staple.  And of course, a child.  They were only allowed the one child, and now they could really afford one. 
His job at the factory had been one of drudgery and mind numbing tedium as he soldered small parts into place for the components of the laptop computers that were for Americans.  Then one day 8 months previously, one of the American supervisors had been stopped by the police in the downtown night club district.  Jiang was on his way to meet Huidai and had just happened to see the altercation.  He interceded in the supervisor’s behalf and spoke to the officers and calmed down the misunderstanding.  The next day Jiang was called into the office and given a different job, one with responsibilities.  He worked hard and now, this new promotion, and new wealth. 
Jiang came home with a bottle of American wine, and a package of beef, marinating in onions, ginger and sesame oil.  Huidai was surprised to see him nearly a half hour earlier than when he should be home, and was delighted at the news.  The beef was cooked, the wine was drunk, and furious lovemaking was done, in several places in the apartment.  And in their slightly inebriated state, the use of a condom was forgotten.  By the next evening, their gametes had merged and new life had begun. 
Success came easily to Jiang and he prospered at his position.  After four months, when Huidai began to look a bit rounder in her midsection, they both told their friends and family the news.  Jiang spared none of the new found payroll and bought the best fresh fruit, vegetables and meats for her to eat so they could give their child every advantage.  Huidai blossomed and became happier with each day as she awaited the birth.  They moved upstairs and outfitted the extra bedroom with toys and baseball decorations preparing for the birth of their son.
When the day of the birth was upon them, Huidai’s mother was there to serve as midwife.  After 30 hours of labor, she finally gave birth, to a beautiful perfect baby girl, pretty even at birth; and with enlarged arteries leading to her well formed brain.  Jiang looked at the baby, and then left the room.  Nothing was said between Huidai and her mother as the old woman bundled the baby up in a blanket and walked out.  Jiang would not even look her way as she left the apartment.  She hurried out of the building and walked a half hour until she came to the river.  There, at the river’s edge, she took some large stones and inserted them into the blanket with the baby.  She tied the blanket up and dropped it into the dark waters.  Then she returned to her own home.  The next day Jiang went to work and was greeted with the question of how the baby was doing.  Jiang would lower his head and say that unfortunately the baby had been still born.  No one asked the sex of the baby, it was understood that it had been female.  No more was ever said again about it.  Opportunity once again, lost.  Nurtured, and then drowned for the fatal mistake of being female in a growing society that prizes male offspring. 
In late May 1991 just outside of Jerusalem , Tzabar had just finished his duties as one of the guards directing traffic in and out of the West Bank .  Riding back to the Jewish part of the city in the army transport along with the other guards, he was anxious to remove the uniform and return to the apartment and wait for his bride Hadara.  Married just three months now, they were spending most of their time in the bedroom, as young lovers do.  Today was the last of her finals at University.  Tzabar was anxious to learn how well she had done.  Brilliant, beautiful, she was more than he had ever imagined could happen to him.  Why she chose to be with him he was still uncertain, at just twenty, she would graduate now with her bachelor’s in physics.  Today's grades would of course determine her placement in the graduating class; either first or second.  She would of course continue on to graduate school and with the financial aid and scholarships being offered to her they would not have any trouble maintaining their lifestyle. 
Tzabar had just gotten out of the shower when he heard her running up the stairs to their apartment.  As he stepped out of the bathroom with a towel wrapped around him, Hadara burst into the room.  She stopped short when she saw him standing in the doorway.  Dropping her slacks in a move that amazed Tzabar, she was next to him tearing off her top as her mouth met his.  Her tongue was searching his as she huskily breathed into his mouth, "Want to make love to the valedictorian?"  Before he could answer, she had thrown him on the bed.  Her enthusiasm was incredible, and infectious.  Before midnight, they had made love three times.  By mid afternoon, his gametes joined with hers, and new life had begun. 
Three months went by and Hadara was working on details of what she hoped would be a brilliant master's thesis.  She stopped suddenly and looked panic stricken.  It suddenly dawned on her that she had missed her period twice now.  Horror stricken, she ran to the phone to call Tzabar to tell him.  She believed this to be a bad thing, too much interference into her time needed to finish her Master's and then her Doctorate.  As he came to the phone she breathlessly told him her fears, and then answered him about how the birth control pills are not effective 100% of the time.  Tzabar then reassured her about how everything would work out all right.  His compulsory service with the military would be ending before the baby would ever be born, the baby could be cared for by him and their lives and family would go on, just sooner than they had planned.
Six months later, Shai was born. A beautiful baby girl with a well developed brain and enlarged arteries leading to it.  As she grew in the little apartment in Jerusalem everyone around her was amazed.  She walked at age 9 months, she spoke in intelligible sentences by age 2 and at age 3 and a half was reading both English and Hebrew.  No one was surprised given how intelligent her mother was.  On Shai's fourth birthday Tzabar was downtown waiting for Hadara to arrive at the restaurant so they could celebrate.  A Palestinian man walked into the restaurant wearing a large heavy overcoat, not so unusual for that time of year.  The 20 sticks of dynamite strapped to his chest were what were unusual.  Taking a seat at the table next to Tzabar and Shia, he furtively watched the actions of those around him.  When Tzabar saw Hadara at the front door he rose to be seen.  The already nervous Palestinian at that moment squeezed the trigger on his bomb, secure in the knowledge that his handlers were correct and that he was on his way to Paradise and his blessed virgins.  Hadara's white lab coat was splattered with bits of blood and flesh from her husband and daughter as she was blown out the doorway and into the street.  Opportunity lost once again in a violent conflagration of ideology.
Just after Christmas in 1993 Radnath was walking home late one evening from his job as clerk in a men's pleasure store on the south side of the red light district in Amsterdam .  Walking home he was anxious to get to work on the computer that he had cobbled together from a mish mash of parts he had traded for over a bulletin board on the new system of communication called the World Wide Web.  Walking just a bit faster as he relived the excitement he felt at the discovery of all the pornography he had found.  Although he sold VCR tapes of all sorts of sexual varieties at his job, this was something new, something that aroused him sexually, and stimulated his intellect with the entire concept of this new "internet".  As he walked past the alleyway just before his street, a call came at him from the shadows.  "Radnath, is that you?  Where are you going in such a hurry?"
Stopping abruptly at the call of his name, he thought he recognized the voice coming at him from the dark.  "Sacha, is that you?   Why are you here in the alley, why aren't you at the shop working?"
Stepping out into the light, she looked pale and drawn, "I have been out with this terrible flu for over a week now.  They won't let me back in to work for a few more days.  I was just out for a bit of fresh air.  Hey Rad, if you aren't scared of a few flu bugs remaining, I could give you a quickie cheap."
On several occasions, Radnath had availed himself of her services.  Now the thought of actual sex was interfering with the excitement he had been feeling toward his computer.  But real sex, and at a discount, was always better than looking at pictures.  They took off toward his apartment, arms interlocked, and negotiating price.  Once there, they raced up the three flights of stairs and burst into the little studio.  Turning on the light, Sacha asked him to keep it off.  In the dim illumination from the street light below, they undressed then jumped into the unmade bed against the wall.  He climaxed inside her and only then did he realize that she had not placed a condom on him first.  By mid morning the next day, his sperm had found an opening in the cell wall of her egg and their gametes had joined together to begin a new life.  However, a tiny drop of vaginal secretion that had been on the tip of his penis after his climax had already been absorbed into his blood stream and the HIV retrovirus was attaching itself to his CD4*T cells.
Three weeks later Radnath came down with what seemed to be a cold.  Within 9 years he would die alone, having never sought any treatment for his AIDS.  He never saw Sacha again, she had gone back to live with her parents on their farm outside Amhem in the Gelderland .  As the flu she thought she had never abated, she was unable to work.  Then the rashes began and she developed persistent pneumonia.  There were no other options left.  Her parents welcomed her back, and were happy to hear that she was pregnant with their first grandchild. 
In late September she gave birth to a son, Maeykin.  With enlarged carotid arteries and HIV retroviruses pumping through his system, the only partially developed immune system of the newborn was rapidly overrun.  Growing slowly, he was a sickly child.  By his second birthday he had had recurring bronchitis, pneumonia, numerous staph infections and Kaposi's carcinoma.  Sacha had died before he was 6 months old, and now Maeykin's grandparents were left with the task of caring for this potential genius.  Poor farm people that worked hard all their lives, they knew little of what to do for a child that was never healthy, never well, never thriving.  Good sturdy food did little for him and just after turning 6 he was buried next to his mother in the family plot overlooking the farm.  Opportunity devastated by an insidious virus.
            Late October 2006, with her left foot awkwardly balanced on the center console and her right leg dangling out the window of the Maserati, Karen was barely able to find enough leverage to thrust herself up and down.  Wishing he had completely pulled his pants down instead of just unzipping them, she knew she was getting a raw abrasion on the inside of her thigh from the zipper.  Just as she was about to tell him that she could not continue, he gasped and closed his eyes, turning his head upward in a motion and movement that she had quickly become familiar with, he orgasmed. Selfishly occupied with his own pleasure, he squeezed both of her breasts as though trying to harvest the last tiny bit out of the toothpaste tube. 
            Pulling herself up, she threw her leg over his head and plopped back onto the passenger seat.  She rapidly grabbed her panties and raised herself up to pull them on thereby avoiding his admonishing her to not stain the leather with his semen.    
  “Why can’t we get a hotel room?” she asked.
“Because of the risk of being found out, I can’t have anyone finding out that we are having this little relationship dear.  Just a little bit longer, after the election and I am once again returning to Washington to represent the good people of this state, then we can think about a divorce, and then, you and I can begin our lives together.”
“Oh you are so full of it Derek.  Are you really going to divorce your wife and marry me?”
Looking deep into her eyes he lied as eloquently as any politician that has achieved the status of Congressman can, “Yes, Karen, you know that I love you more than anything in this world and want to make you Mrs. Congressman Reynolds.”
With that, she smiled; laid her head on his chest and smiled again as she breathed in the delightful smells of their recent sex coming from his lap.  She sighed, and thought what the hell; she would do him again for saying those things and took him in her mouth for a second go around.  Later that night as he drove her to the end of her block and carefully searched for any prying eyes before he let her out of the car; she realized that she had not taken her birth control pills with her when they had gone on the campaign trip.  Three days without a pill, well, she thought, she would just take them all tonight.  By morning the rash along the inside of her left thigh was irritatingly red and raw, and their gametes had joined together in the creation of new life. 
Karen saw the Congressman one more time after that.  Sex, in his Maserati again.  But then after the election, he became unavailable.  Thanking everyone that helped him win the election, he stood hand in hand with his wife at the victory party on election night.  Karen was in the banquet room, off with the other campaign workers celebrating their success.  As the campaign wound down, the office was closed and packed up, only a few of the staff were going to Washington to continue working within the Congressman’s permanent staff.  Or as permanent as a politician’s staff can be. 
Later, at the ceremony for his swearing into office, she was three months pregnant and desperate to speak to him.  He had successfully avoided her for those entire three months. She was off to one side of the congressman as he was congratulated by dignitaries attending the inaugural dinner.   Karen worked her way through the crowd toward him.  Jostling between the hordes, she found herself next to Mrs. Reynolds, standing on the right hand side of her husband the Congressman.  She reached across and grabbed his hand before he could say anything and deftly slipped the note into his hand.  “Congratulations on winning for a third term congressman, all of us that helped you want to wish you the best.”  And he stared at her blankly, feeling the note, saying nothing as the shock of seeing her next to his wife showed on his face. 
Waiting for a week for him to respond, Karen felt helpless.  Now without a job and her cash reserve nearly gone, she wondered what to do.  Hope had finally evaporated.  It was obvious that his need for her was sexual, and that he had no intentions of fulfilling the promises he made.  Just as she was picking up the phone to dial her parents and ask to come home to live with them, the doorbell rang.  A well dressed man, a drone for the Congressman.  I was there to offer her money.  Money and silence.  A young woman without prospects, without money, without hope, she accepted. 
Later she had the abortion, and continued to accept gratuity from the congressman for her continued silence.  Opportunity lost once again, for convenience, to cover up an indiscretion, and to forward the life of a young woman who was no longer innocent.      
And what has been lost to humankind with the loss of these potential geniuses.  Who can guess, perhaps solving the hydrogen fusion problem, or defining vaccines against AIDS.  Or even discovering methods of feeding the world’s population with the limited resources we have left.  As the population continues to grow unchecked the possible permutations that will engender more viable children with the enlarged artery anomaly will increase as well.  But as malnutrition, disease, war, poverty, persecution and genocide pervade our world, what will become of the next ones.  It is up to us, but then our future, as always, is up to us.

Thursday, September 18, 2014

An Epic Battle Rages on Within our Digestive System Every Day. Phytates, versus Phytase

Storage is pretty much a universal problem.  There are rent a storage spaces all over the country and when people collect too much crap, they store it in them.  I'm guilty, stored a lot of my crap in a hundred buck a month locker until I got sick of it and threw out a ton of the stuff.  On a bit more molecular level, everything out there on this planet that is alive, needs a method of storing excess energy, nutrients, and vital things.  We need to store it for times of famine, times of drought, preparation for reproduction, and well, just because we don't want anyone or anything else to have it.  We humans, and most of the animal world, store excesses of gathered foods in the form of fat.  The scourge of swimsuit models everywhere Madison Avenue advertising mogels want Americans to believe that women should look like survivors of concentration camps instead of like humans that enjoy life.  Conversely those same people demand just the opposite of their steak, it must be rippling with extra fat.  Such a dichotomy of belief, but then that is the American way.

The plant world has a system for storage as well.  Not just production of fructose that goes into all the lovely bananas and strawberries being buzzed into smoothies but on a more molecular level, the production of phytic acid.  There are a whole group of these molecules and collectively we call them phytates.  Phytates as a group, are not actual vessels of storage for the end products of photosynthesis, but are storage facilities for the base minerals and compounds needed for the building blocks of life itself.  The big one, phosphorus.  Lots of other minerals get tied up in there as well, and the problem with phytates as a whole is that they do tend to latch
onto other minerals inside our digestive tracts thus making those minerals unavailable to us.  This wondrous snowflake design that makes up most of the phytate family of compounds takes advantage of their shape and molecular polarity to grab other stuff.  Minerals such as calcium, magnesium, iron, zinc and pretty much anything else that is around.  That can be a problem.  Those are minerals that we need to grow healthy bones, strong teeth and sharp minds.  Sounds a bit like a dairy promo commercial now doesn't it.  Yeah, maybe a bit.  Wish it were all true though.  The problem with phytates is that they are very prevalent  in our food system.  Grains, legumes, nuts, seeds are the major contributors to our exposure of them.  They have their place in nature, they contain the building blocks of life and that's why seeds have so many of them.  Those seeds also contain the secret to unlocking the minerals within their structure and releasing them so that not only the seedling can grow, but also if a human were to consume it, they could unlock the richness within and get that vitality that nature  promised the new generation of plants.  That secret is the enzyme phytase.

This little enzyme is crucial to seed development, it does indeed breakdown the phytates into usable minerals for their growth. Pretty cool huh?  Nature creates a lock for the goodness, and provides the key as well.  The problem though is man.  We don't always play nice with the bounty provided for us by nature.  Man for centuries has figured out how to unlock the secrets of seeds and activate the phytase enzymes in order for nature's bounty to in fact become mankind's bounty as well.  When we use those techniques to prepare our foods, then we give the phytase a fighting chance for a big win in our digestive system.  Lately, those secrets have gone the wayside in favor of faster production methods (faster means more profit) that leave most of the phytates intact, and destroy the phytase that is so necessary. The big example I will mention here is wheat.  Wheat contains a lot of phytic acids and the phytase that is needed to properly digest the phytates is destroyed in the high speed milling processes used in modern mills.  In the old days, local mills used slow speed stone grinders that did not heat the wheat as it was milled and the phytase was left intact.  They also used to only grind what wheat was needed to bake breads for that day.  Today, high speed mills create so much heat the phytase is destroyed and those millers grind wheat, sift off the good stuff, the bran and germ, and use the starch.  Which is not all that nutritious.  Whole wheat flour in stores, and what most bakers use to make whole wheat bread is not whole wheat.  Real true whole wheat has a very short shelf life, the oils in the germ tend to turn rancid in a week or so and so the Federal government has given permission for the industry to use white flour with some bran added back in to give it color and they can call it whole wheat.  (FDA Title 27CFR137.200 (2))

Never fear, there are still ways to help activate phytase and to actually fool those phytic acid molecules with a substitute.  It's a method that I use, and I like it a lot.  I have talked about here before and you can actually go read the six part series of articles about making healthy foods healthier that I wrote back in May.  This is the first article. (Healthy Food)  The techniques are simple, they do take time, but the overall increase in nutritive value makes doing them worthwhile.  It is all simple, ferment your wheat before baking bread; soak beans, rice, nuts or seeds for 24 hours, then rinse drain and dry or cook before you eat them.  These are all techniques that our ancestors learned through trial and error on how to make the foods we have available to us a bit healthier and more nutritious. 

A lot of this information was garnered from a number of websites, this one in particular (Weston A Price)  It is long, boring and with a lot of specific measurements of residual phytic acid amounts in specific foods prepared using a number of differing techniques.  For me, it was fascinating reading, only fell asleep once.  But who knows, you might love it. 

stuff about bromine

Some stuff I gathered from the internet about bromine
If you are like most people, you probably haven’t spent much time thinking about how much bromine you’re absorbing from your car upholstery or your Mountain Dew. But bromine toxicity is a definite danger from some surprising sources, and it can wreak havoc on your health.
Bromines All Around You
Bromines are common endocrine disruptors, and are part of the halide family, a group of elements that includes fluorine, chlorine and iodine. What makes it so dangerous is that it competes for the same receptors that are used to capture iodine.
If you are exposed to a lot of bromine, your body will not hold on to the iodine that it needs. And iodine affects every tissue in your body -- not just your thyroid.
You are already exposed to far too much chlorine and bromine. Bromine can be found in a number of places in your everyday world, including:
·         Pesticides (specifically methyl bromide, used mainly on strawberries, predominantly in California)
·         Plastics, like those used to make computers
·         Bakery goods and some flours often contain a “dough conditioner” called potassium bromate
·         Soft drinks (including Mountain Dew, Gatorade, Sun Drop, Squirt, Fresca and other citrus-flavored sodas), in the form of brominated vegetable oils (BVOs)
·         Medications such as Atrovent Inhaler, Atrovent Nasal Spray, Pro-Banthine (for ulcers), and anesthesia agents
·         Fire retardants (common one is polybromo diphenyl ethers or PBDEs) used in fabrics, carpets, upholstery, and mattresses
·         Bromine-based hot tub and swimming pool treatments
According to van Leeuwen, who has extensively studied the effects of sodium bromide on thyroid function:
“Although the bromide ion is widely distributed in nature, the main route of exposure in humans stems from bromide residues in food commodities as a result of the abundant use of bromide-containing pesticides, like methylbromide and ethylene dibromide, for soil fumigation in intensive horticulture and for postharvest treatment.”
One clinical consequence of overexposure to bromine is suppression of your thyroid, leading to hypothyroidism, which will be discussed shortly. Another is bromide toxicity.
Bromine -- The Bully of the Halide Group
When you ingest or absorb bromine, it displaces iodine, and this iodine deficiency leads to an increased risk for cancer of the breast, thyroid gland, ovary and prostate -- cancers that we see at alarmingly high rates today. This phenomenon is significant enough to have been given its own name -- the Bromide Dominance Theory.
Aside from its effects on your endocrine glands, bromine is toxic in and of itself. Bromide builds up in your central nervous system and results in many problems. It is a central nervous system depressant and can trigger a number of psychological symptoms such as acute paranoia and other psychotic symptoms.
In fact, in an audio interview, physician Jorge Flechas reported that, between 1920 and 1960, at least 20 percent of all hospital admissions for “acute paranoid schizophrenia” were a result of ingesting bromine-containing products.
In addition to psychiatric problems, bromine toxicity can manifest as the following:
·         Skin rashes and severe acne
·         Loss of appetite and abdominal pain
·         Fatigue
·         Metallic taste
·         Cardiac arrhythmias
Baby Boomers might recall a popular product from the 1950s called Bromo-Seltzer. These effervescent granules, developed by the Emerson Drug Company of Baltimore, were used to treat heartburn, upset stomach, indigestion, headaches and hangovers.
Bromo-Selzer’s original formula contained 3.2 mEq/teaspoon of sodium bromide -- hence the name. The sedative effect probably explained its popularity as a hangover remedy. Bromides were withdrawn from the American market in 1975 due to their toxicity.
Bromo-Selzer is still on the market, but no longer contains bromide.
Bromines in Your Bread Box: Potassium Bromate
The ban on bromines have not prevented them from sneaking into your foods and personal care products.
You probably are not aware of this, but nearly every time you eat bread in a restaurant or consume a hamburger or hotdog bun you are consuming bromide, as it is commonly used in flours.
The use of potassium bromate as an additive to commercial breads and baked goods has been a huge contributor to bromide overload in Western cultures.
Bromated flour is “enriched” with potassium bromate. Commercial baking companies claim it makes the dough more elastic and better able to stand up to bread hooks. However, Pepperidge Farm and other successful companies manage to use only unbromated flour without any of these so-called “structural problems.”
Potassium bromate is also found in some toothpastes and mouthwashes, where it’s added as an antiseptic and astringent. It has been found to cause bleeding and inflammation of gums in people using these products.
Sodium Bromate and BMOs
Mountain Dew, one of the worst beverages you can drink, uses brominated vegetable oil as an emulsifier. Not only that, it contains high fructose corn syrup, sodium benzoate, more than 55 mg of caffeine per 12 ounce can, and Yellow Dye #5 (tartrazine, which has been banned in Norway, Austria and Germany.)
A weapon of mass destruction -- in a can.
Even drinking water can be a source of bromide. When drinking water containing bromide is exposed to ozone, bromate ions are formed, which are powerful oxidizing agents. Such was the case in 2004 when Coca Cola Company had to recall Dasani bottled water.
Sodium bromate can also be found in personal care products such as permanent waves, hair dyes, and textile dyes. Benzalkonium is used as a preservative in some cosmetics.
Finally, bromine and chlorine were the most common toxic elements reportedly found in automobiles, according to the blog of David Brownstein, MD (March 2007). They showed up in the seats, armrests, door trim, shift knobs and other areas of the car.
Think about how much time you spend enclosed in your outgassing Chevy… windows up with no air circulation.
The United States is quite behind in putting an end to the egregious practice of allowing bromine chemicals in your foods. In 1990, the United Kingdom banned bromate in bread. In 1994, Canada did the same. Brazil recently outlawed bromide in flour products.
What’s taking us so long? Another case of our government protecting big industry -- instead of protecting you.
Iodine Levels and Cancer Risk
Iodine levels have significantly dropped due to bromine exposure; declining consumption of iodized salt, eggs, fish, and sea vegetables; and soil depletion. In the U.S. population, there was a 50 percent reduction in urinary iodine excretion between 1970 and 1990.
What’s this doing to our country’s health?
The Japanese consume 89 times more iodine than Americans due to their daily consumption of sea vegetables, and they have reduced rates of many chronic diseases, including the lowest rates of cancer in the world. The RDA for iodine in the U.S. is a meager 150 mcg/day, which pales in comparison with the average daily intake of 13800 mcg/day for the Japanese.
There is a large body of evidence suggesting that low cancer rates in Japan are a result of their substantially higher iodine levels. Iodine has documented antioxidant and anti-proliferative properties.
A strong case can be made that your iodine RDA should be closer to what the Japanese consume daily, if breast cancer rates are any indication. Low iodine can lead to fibrocystic breast disease in women (density, lumps and bumps), hyperplasia, and atypical mammary tissue. Such fibrocystic changes in breast tissue have been shown to reverse in the presence of iodine supplementation after 3-4 months.
If you are interested in being tested for iodine deficiency, the urine iodine challenge test is the best way to assess your iodine level.
Bromine and Your Thyroid
Adding to the negative health effects of bromine, the damage to your thyroid health deserves special mention.
As stated in the first part of this article, bromine exposure depletes your body’s iodine by competing with iodine receptors. Iodine is crucial for thyroid function. Without iodine, your thyroid gland would be completely unable to produce thyroid hormone.
Even the names of the different forms of thyroid hormone reflect the number of iodine molecules attached -- T4 has four attached iodine molecules, and T3 (the biologically active form of the hormone) has three--showing what an important part iodine plays in thyroid biochemistry.
Hypothyroidism is far more prevalent than once thought in the U.S. The latest estimates are that 13 million Americans have hypothyroidism, but the actual numbers are probably higher. Some experts claim that 10 to40 percent of Americans have suboptimal thyroid function.
Many of these folks may actually have nothing wrong with their thyroid gland at all -- they may just be suffering from iodine deficiency.
Seven Tips for Avoiding Bromine and Optimizing Iodine
Trying to avoid bromine is like trying to avoid air pollution -- all you can do is minimize your exposure. That said, here are a few things you can do to minimize your risk:
1.      Eat organic as often as possible. Wash all produce thoroughly. This will minimize your pesticide exposure.
2.      Avoid eating or drinking from (or storing food and water in) plastic containers. Use glass and safe ceramic vessels.
3.      Look for organic whole-grain breads and flour. Grind you own grain, if possible. Look for the “no bromine” or “bromine-free” label on commercial baked goods.
4.      Avoid sodas. Drink natural, filtered water instead.
5.      If you own a hot tub, look into an ozone purification system. Such systems make it possible to keep the water clean with minimal chemical treatments.
6.      Look for personal care products that are as chemical-free as possible. Remember -- anything going on you, goes in you.
7.      When in a car or a building, open windows as often as possible, preferably on opposing sides of the space for cross ventilation. Utilize fans to circulate the air. Chemical pollutants are much higher inside buildings (and cars) than outside.
Avoid Unfermented Soy
Another major contributor to thyroid dysfunction that I did not discuss above is unfermented soy. Soy isoflavones can wreak havoc on your thyroid.
Kaayla Daniel's groundbreaking book, The Whole Soy Story: The Dark Side of America's Favorite Health Food is a powerful exposé that reveals the truth about the soy myths that have infiltrated our culture.
It's ironic that soy has become so accepted as a health food when, as Dr. Daniel states, thousands of studies link soy to malnutrition, digestive distress, immune-system breakdown, thyroid- and hormonal dysfunction, cognitive decline, reproductive disorders and infertility--even cancer and heart disease.
So if you want to keep your thyroid healthy, you’ll definitely want to avoid unfermented soy products of all kinds, including soy milk.

Monday, September 15, 2014

Bread Baking and The Agglutination Properties of Specific Glycoprotein Gliadinin in Gluten

What?  I started to make bread this morning and for me, it is an all day process as I want to negate all of the deleterious effects from some of the components of wheat, mainly the lectin and phytate constituents.  Well I guess in order for you to understand why I do that, or why there is a need, we need to look at what happens in the human body when these compounds are eaten.  With that as a starting point, we can begin to root out some of the mystery, the hype and the controversy surrounding the consumption of one of the staples of life here on planet earth.  Well, actually the controversy is primarily here in America and a little bit in other English speaking countries, but for the most part, it is an American controversy.  I think that this realization is significant for the simple reason that American food manufacturing processes are the reason that lectins and phytates have become a controversial issue.  Traditional preparative techniques used for millenia and throughout the rest of the world take care of the problem.  Here in America, we forgo those processes and lectins now fuel the fires of the bickering discussion between proponents of various factions of food fadists.

Lectins are pretty much everywhere in nature.  With every plant and animal having their own specific lectin groups within their cellular structure.  However; by far and above the very small levels in animal sources are dwarfed by the plant kingdom which has greater numbers and varieties of lectins within their structures.  Lectins are long convoluted chains of glycoproteins with each having some pretty specific functions.  And as great as science is, we are just learning about what most of those functions are.  I can tell you what those lectins DO, and even that is a little controversial.  The why, is all speculation.  I suppose we should ask people like my brother who is a firm solid creationist as to why his god in all his infinite mercy and wisdom would create a world for his chosen people to exist wherein most of the plant life for us to exist by consuming actually contain compounds that are detrimental to our health at best and toxic at worst. 

Agglutination is the process that occurs when lectin glycoproteins come into contact with other living things, their bodily fluids, cells and many even have been found to be hydroscopic, that is they attach themselves to water molecules.  Agglutination is pretty simple, it means that the lectin sticks to things.  Not everything, but certain things.  That is one process that is believed to aid in seed germination.  The lectins not only hold onto water, but their sticky surfaces are believed to attach and hold onto invasive viruses and bacteria during this critical cycle of plant growth.  And that takes us to one thing that we do know, and that is that for the most part everywhere in the plant kingdom, the seeds of plants have higher amounts of lectin in them than in the bodies of the plants themselves.  And although we eat a lot of plants as omnivores, the ones that are at the forefront of all the controversy are the seeds of all the plants out there.  Primarily we are looking at grains.  With wheat being the really big and most controversial subject out there.

And here's the reason why - lectins, specifically those making up the molecules of gluten.  The two specific molecules are gliadin and glutennin, they are sticky, and they not only work together to create that wondrous molecule gluten, but they do still remain sticky after the making of American bread making and readily attach themselves to any cellular walls that they come into contact with.  It's that agglutinative response that causes problems.  The smaller gliadin molecule once it sticks to the microvilli of the intestinal tract have some sort of reaction to a very specific enzyme that a very small percentage of the human population has within their bloodstream.  The tTG or the tissue TransGlutanimase enzyme in a poorly understood role allows the gliadin molecule that once stuck onto the villi to then allow actual damage to the cell structure of the intestinal wall.  What then can happen is that the cell damage interferes with the absorption of nutrients, and in some extreme cases, can cause inflammation to the point where it becomes painful to the individual.  Let's emphasize this, those with the tTG enzyme are generally people that are of Northern European descent and less than 1 percent of those people with the tTG enzyme actually develop Celiac disease and at this time there is no understanding as to why.

Of greater concern here is the media construct called Leaky Gut Syndrome.  This malady has been explained as what happens when the gliadin molcules stick to the villi in the intestine and are able to tear holes into the lining and allow the contents of the intestines to enter the bloodstream.  Please note, there is no medical condition called leaky gut syndrome, it does not exist and is not even possible.  If a human were to have holes in their intestines and fluids and partially digested foods were to leak into your bloodstream, you would die.  Period.  This is a construct of massive proportions that is remotely based on the previous facts about Celiac disease and has at its basis, the very nature of the lectins that form not just gluten in wheat, but exist in all of the other grains, seeds, nuts and legumes.  Let me repeat that, Leaky Gut Syndrome is not a real medical condition.  A whole lot of people make a whole lot of money from promoting the fear that such a thing is real.  There are things about lectins that are real, and I can tell you about them.  The agglutination aspect of lectins causes problems in that the molecules often stick to the intestinal walls and trap a lot of the nutrients that we should be absorbing from the foods we eat.  In reality they trap and hold a lot of the vitamins and minerals and so in fact have antinutrient properties.  The lectins also trap bacteria and viruses that are floating about in the foods we eat and exist in our digestive tract.  Let's remember that there are a lot of bacteria in there, and the good kind thrive in that environment, and that some of the bad ones, love it when they get caught and stuck to the sides of the intestinal walls.  This is pure speculation on my part, but looking at the data on this subject, I conclude that in humans with poor nutrition, with poor bacterial populations in their intestines, probably get stomach aches when they eat fast food, greasy food, candy or anything that isn't upright and healthy for them.

Yes yes yes, it's true that gliadin contact with intestinal villi leads to increases in zonulin production and increased permeability.  Permeability means that nutrients, fluids and even proteins are able to pass through the cell walls with greater ease, as is the purpose of digestion.  That does not mean that it tears holes in the intestinal walls.  I'm sure that there are a few readers that will send me emails about this research, and conclude incorrectly that increased permeability means leaky gut when in fact it does not.

So, back to my bread dough.  Early this morning I took a couple pounds of hard red winter wheat and ground it on the finest setting on my wheat grinder and also mixed in a pound of Kamut.  Only because it was sitting there in the cupboard and I figured I should get rid of it.  I took a tablespoon of local honey and dissolved it in 4 cups of water along with 500 mg of Vitamin C.  I added a half cup of organic yogurt and mixed in enough of the fresh ground flour to make a stiff dough.  I covered it and have let it sit now for almost 6 hours.  In a few minutes I am going to mix a teaspoon of yeast into a half cup of water and when it bubbles up, add it to the mixing bowl and mix it into a stiff but still sticky dough.  After letting it rise for another two hours I will form loaves and let them rise once more then bake them.

This process is one that breaks down most of the lectins in the wheat flour.  It doesn't get rid of all the gliadinn that is needed to form the gluten to allow the bread to rise so it gives me nice soft bread that is incredible in both flavor and texture.  One of the things that Americans have had to deal with is the processing of our foods to suit the needs of the corporate giants that are more concerned with making money and producing a product as rapidly and as cost effective as possible all to the exclusion of the health benefits that processing techniques that were discovered and used over thousands and thousands of years.  Those processes have been found to reduce the lectin content as well as breakdown the phytates that are present and that bind up most of the minerals we need for nutrition.  It is a sad fact that several millennia of our ancestors have through trial and error discovered methods for treating and cooking grains and legumes and within a couple of generations the drive to achieve ever greater wealth has caused a halt to healthy food production.  It is all still possible, eating healthy is easy, if a bit time consuming, but it is worth it in the end.  Look at my six part series here on this blog about Making Healthy Foods Healthier) And here are a few picts of the Kolaches I made and the rolls

Thursday, September 11, 2014

Part Two, Cooking like a Pro

Today, I'm going to talk about stock.  Forget those do-nothings on Wall Street, they live in a make-believe world trading concepts mixed with hopes and dreams interspersed with a smattering of publicity skillfully crafted to mislead and deceive.  I'm talking about real life.  How to make food that you cook for yourself, your family and your friends (if so inclined) taste better and be more nutritious.  And  make no mistake, one of the GREAT secrets of restaurant cooking is the making and incorporation into the foods you serve of the one single greatest concept in cooking, the making of stock. 

Let me tell you a story.  I used to eat meat on a regular basis.  Never beef, that's just unbelievably gross, but poultry and pork.  One Thanksgiving about ten years ago my Nephew Jason invited my then wife and myself over to California for Thanksgiving.  We went, my Niece served an acceptable turkey, and something she called gravy.  I tasted it, it was salty, metallic and just nasty.  I asked how she prepared the gravy and she informed me it was a Costco chicken gravy product in a quart container and you just add water.  I asked why she didn't use the turkey parts to make stock for gravy and was informed that the turkey carcass was tossed and Costco gravy was easy.  Sigh, a sad commentary on America as a whole, convenience products replacing better tasting nutritious foodstuffs.  Needless to say I went to the local Walmart (because they are open on Thanksgiving and for NO OTHER REASON) and bought a cooler and took her turkey carcass home with me back to Mesa.  My, at that time wife, thought the whole thing to be preposterous, but then again, that's just one minor incident in a multitude of reasons we are no longer together.

Anyway, when I go to a Chinese restaurant to eat, I can always tell what kind of restaurant it is by the smell.  If it is a good one, they have pots of bones simmering on their stoves pretty much every day to make good stocks with which to make the sauces for their entrees.  Cheap ones use sauce base out of a jar and use a lot of soy sauce to hide the metallic taste, and the result is dark salty sauces on their stuff.  One visit places for me.  I like food that tastes good.  It is easy to achieve, it just take a little time and effort.  And that is not the American way anymore.  Fast food, fast shortcuts and fast lifestyles make for poor nutrition and an overall complacency of the American populace.  The Gilded Arches et al have record growth, and profits. 

I digress.  As usual.  To the matter at hand.  Stock.  Stock is the easiest thing to make, the greatest use of material in your kitchen and the absolute most incredible enhancement of both flavor and nutrition possible.  All made with what most of Americans throw in the trash.  Yeah, it's true, for the most part, stock is made with garbage.  First off we need to make some assumptions about how you shop and how you prepare your food at home.  I assume that if you are not buying organic produce, meats and stuff, then you do take the time to thoroughly wash everything you buy in acidified water before putting it in your fridge.  It's easy, fill a clean sink with water, add juice of a lemon and a half cup of apple cider vinegar and a drop of baby shampoo.  Oh shut up, it isn't toxic and won't kill you, and it helps with the acids to get in and break down surface pesticides.  No method will get it all, but this helps.  Next, get and keep a couple of big freezer storage bags and put in your freezer.  Whenever you prepare foods for cooking, there is going to be waste.  Carrot tops and peels, celery tops, and wilted leaves and the bottom you cut off, onion skins, squash ends, you know, trash.  Put it all into one of the bags, close it tight and freeze it.  When you are tired and lazy and stop and the local store on the way home from work and buy a rotisserie chicken, eat it all but save the bones and throw in the other bag.  All the bones you get, freeze them.  I guess that if you eat different meats, use different bags for each.  I won't mention here about how nasty beef is for you and how you should never eat the stuff, but if you do, keep the bones.  Now, some day when you have nothing planned and are not going to the movies or the lake, and want to try baking bread or some other stuff in the kitchen, now is the time to make stock. 

Take a large stock pot and put a layer of trash out of your vegetable trash bag in the pot.  Now take all the bones from the bone trash bag and put it in.  Fill the pot about two thirds full of bones and veggies.  Add a dozen bay leaves, stems and stalks from parsley and fresh herbs that you might have used.  Big sprigs of rosemary, and a dozen peppercorns as well.  Fill the pot to within an inch of the top and put on high heat.  When it comes to a boil, turn down to medium and use a skimmer, or spatula or whatever and skim off the foam that builds up.  You need to do this every ten minutes or so for a half hour, and the only reason to do it is to keep the stock clear.  The foam is fats from the meat breaking down and they foam at first, then after awhile they make a sort of cloudy solution that is to many, unappealing.  After that first half hour, cover, turn down to simmer on low, and let it cook for a few hours.  The longer, the more flavor.  All the spices and herbs that you throw in give the stock subtle nuances of flavor adding character and distinction to the final product.  Here again, so many possibilities, a virtual plethora of flavors and profiles that can be achieved using this basic technique.  But back to the process, let it cool a bit and put a big bowl or another stockpot into the sink and a colander in that and pour the stock mix into that.  Now, pretty much all the trash, really is trash and can be composted or thrown out.  Composting is good.  Well, except for beef bones.  Did I mention before how unbelievably nasty and toxic beef is?  Anyway, let the stuff cool, strain through a fine mesh strainer and put it into small plastic jars that you can buy cheap at the dollar stores.  Put tape on them and label what it is and the date and freeze.

Now comes the fun part.  Use that stock to make soup.  Use it to make rice, or cook pasta in,  Or cook potatoes in.  Or use it as a base for baking bread.  OR, use it to make Ramen noodles and just throw out those little toxic chemical laced packets of artificial flavors they include with the packs.  Or, well, the sky is the limit.  Good cooking starts with good ingredients.  If you use fake artificial crap to make your food, it will taste artificial and crappy.  That's how it works.  The big food industry has a whole host of chemicals that they add to processed foods and those things are used to enhance what flavors remain, to mask the flavors of other additives and to suppress the gag reflex of putting the crap in your mouth.  Okay, that last one is just a theory of mine, but it does make sense, most of the processed food and especially Mickey D's food pretty much all makes me gag.

For me, since I cook all the time anyway, making stock is just and extension of improving the basic flavors of the staples with which I live on.  Since I really eat meat only rarely, I still make vegetable stocks all the time.  And I make spicy ones, herby ones, ones with lots of sweet spice undertones and just a whole host of various flavor profiles that make my cooking in and of itself, something to behold. 

Do the same with yours, just do IT!

Monday, September 1, 2014

The BASIC LIE behind the GMO revolution, and politicians perpetuate the lie

I make food products for my livelihood.  I don't exactly create new things, but new and unique versions of already standard staples.  Salsa, spice blends, goat cheeses.  And they are truly unique.  I'm actually pretty good at that.  Many of my products are unlike anything else in the marketplace, and in my little place in the farmers market world, I rule.

Let's talk about Genetically Modified Organisms.  Food.  A lot of our food nowadays is based on GMO technology.  Big biotech companies (Monsanto, Novartis, DuPont, Eli Lily, Dow et al) justify their drive to take over the world food production capabilities with several basic lies.  The biggest, and the one that is designed to tug at the hearts of the masses to the exclusion of reason and reality is that GMO foods are REQUIRED to produce enough staples in order to feed the world now, and in an ever increasing population.  Elanco, the biotech giant, just last month released a huge new report about how their participation in the GMO lie is needed for just this very reason.  You can read it here (Elanco)  It is a slick twenty page report that targets what the biotech industry claims is THE food concern of the future, Food Security.  The Elanco claim is that in order to maximize food production, and to ensure that growing populations in the world have enough of the middle class staples dairy, eggs and meat; then GMO technology is a requirement.  The report also has a small paragraph about how increasing protein intake in schoolchildren increases their test scores. There is also the overall pervasive conclusion that they give the readers, without the Elanco vision of a GMO world, people will die.

Modern American food production of dairy, eggs and meat is almost exclusively genetically engineered.  From the chemical use of rBGH growth hormones in cows to increase milk production to the ractopamine and other beta0agonists that force animals to put on muscle mass in response to the toxin injected into them to the feeding of pesticide laden untested Genetically Modified grains.  An estimate of from 76 to 92 percent of all the dairy, eggs and meat in the US is sourced using Genetically Modified methodology.  And here is the really big thing, it does cut costs in the production of all of these food products.  Is that a good thing?  Well, the safety of GMO products is not today's discussion, it's been done here many times, search in the upper right hand search box for GMO and read some of the stuff.  Today is about security

For better or worse, we have a food system in America that is working.  Americans are lucky, we have a plethora of food choices and ample supplies to feed our population.  We can pretty much all eat what we want.  I eat a lot of brown rice, and I also eat A LOT of salsa.  A large portion of the population eats at the Gilded Arches and other purveyors of products that in a minimalist way resemble food, and they seem to be happy eating there.  I mean those places are making record sales.  But, let's look at a new paradigm.  A new food.  Let's call it Fleedle.  Fleedle is a mixture of algae, bone meal, canola oil, dirt and salt and probably tastes like all that as well.  Our government, Hillary and others all tell us that we need to start to eat Fleedle for our basic food needs because it is the food of the future and as our population increases it will be the primary source of food in the near future.  Fleedle isn't bad tasting, it is just different.  It is cheap though, and our government has told us all that based on the research done by the manufacturer that it is indeed, wondrous to behold.  Well, their profit is anyway. 

Fleedle, The FOOD of the FUTURE!!!

So, do you eat the stuff?  There of course are huge assurances that the stuff is not in anyway like Soylent Green.  So how do you give up the traditional foods that you, your family and all of your ancestors have lived with and become accustomed to in order to have something new, strange and not necessarily unpleasant become the main staple in your diet?  And of course the big one, does the biotech industry have the right to force their profit making products onto the world solely to insure their bottom line profit capabilities?

The biotech industry is not in anyway interested in feeding the world population, they are interested in feeding the growing MIDDLE class world population.  Those humans that live in countries that have healthy economies and are progressing at a rate where it will soon be, or already is, feasible to be markets for GMO food products at a profit.  And to eliminate the sustainable food production methods that are a huge part of the CURRENT methodology of local sustainable farming practices that currently provide food for most of the world population.  Biotech companies want the populations of countries with growing economies to forgo traditional food and switch over to the American style of food that is high in meat and processed low quality foods while being high in fat, salt and residual pesticides.  Fleedle.

Those are my thought on the matter, and I leave you with one more thought, and it is a big one.  Instead of working to make more less nutritious food for a growing population, I believe it would be in the best interests of the ENTIRE WORLD if we started to think differently about the problem.  The real solution is we need to work on limiting population growth so that it doesn't exceed the ability of current healthy methods of food production.  For my Christian friends I think we need to look at the mandate from the bible to go forth and multiply as having been achieved and instead to now interpret the bible mandate as going forth and creating paradise for us all that already exist and improving our environment for the limited numbers of our offspring that follow in the footsteps that we lay today for them.