Tag: food

Ground cinnamon sold at discount stores is tainted with lead, FDA warns

Ground cinnamon sold by U.S. discount retailers is contaminated with high levels of lead and should be discarded, federal health officials said Wednesday.

The U.S. Food and Drug Administration said cinnamon sold by stores including the Dollar Tree and Family Dollar contains lead at levels that could be unsafe for people, particularly children, with prolonged exposure to the spice. The agency urged suppliers to recall the products voluntarily.

Cinnamon products included in the agency’s safety alert include the La Fiesta brand sold by La Superior and SuperMercados; Marcum brand sold by Save A Lot stores; MK brands sold by SF Supermarket; Swad brand sold by Patel Brothers; El Chilar brand sold by La Joya Morelense; and Supreme Tradition brand sold by Dollar Tree and Family Dollar stores.

“Removing the ground cinnamon products in this alert from the market will prevent them from contributing elevated amounts of lead to the diets of children,” the alert said.

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90% of U.S. Cheese Contains GMO Made by Pfizer

Who doesn’t love cheese?! And for good reason — it is not only delicious but also incredibly nutritious. And despite what the mainstream tells us, humans have been making and consuming this superfood for over 7,000 years. In fact, cheese serves an important role in human history.

Historians document that milk, dairy and fermented dairy products, like cheese, served as a nutrient-dense calorie source that was storable, allowing some of the first explorers to safely travel and expand communities, creating more demographic shifts and diverse farming communities.

“Dairy provided food security, as it is a nutrient-rich superfood.

“Consumption of milk and dairy products would have had many advantages for early farming populations. Milk, yogurt, and cheese are good sources of calories, protein, and fat. They provide a reliable food between harvests or during droughts, epidemics, or famines.

“Milk is a relatively pathogen-free source of fluids that could be critical during times of water scarcity. Cheese provides a means of storing these nutrients to be used when milk production is low, and can be easily transported.

“Furthermore, fermentation of milk into yogurt or cheese lowers lactose content and allows lactose intolerant individuals to reap the benefits, while maintain, or in some cases enhancing, other essential nutrients such as fat and calcium.”

But cheese was traditionally made with just these four ingredients:

  1. Milk.
  2. Salt.
  3. Starter culture, what’s used to make the desired cheese strain (for ex. Muenster versus Swiss).
  4. Animal rennet is used as a clotting agent to curdle the milk into cheese, separating the liquid parts of milk from the solids — a very vital part of the cheese-making process!

You add culture to milk and let it ferment. Then, you add rennet, which separates the milk into curds and whey. Then you press the curds and age them. And voila — cheese!

Rennet is a complex set of enzymes that are naturally produced in the stomachs of ruminant animals, like cows.

The main enzyme present is chymosin, which is a protease enzyme, meaning it breaks down protein. Rennet from animals also contains other enzymes like pepsin and lipase.

So these enzymes in rennet target casein, the main protein in milk. They cause the casein molecules to divide and re-coagulate into even larger clumps, forming cheese curds.

So, rennet serves as a vital part of cheesemaking since it helps curdle the milk into cheese, separating the liquid part from the solid part.

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Study Finds 80 Percent Americans Exposed to Fertility-Lowering Chemicals in Cheerios, Quaker Oats

According to a recent study, four in five Americans tested positive for an agricultural chemical found in several wheat and oat products, including brands like Cheerios and Quaker Oats.

The peer-reviewed study, published in the JESEE journal on Feb. 15, looked at urine samples from American citizens to determine their exposure to chlormequat chloride—a plant growth chemical. Exposure to the chemical can result in lower fertility and harm developing fetuses even at doses below acceptable levels set by regulators. Researchers detected chlormequat in 80 percent of urine samples collected between 2017 and 2023, with “a significant increase in concentrations for samples from 2023.”

The chemical was detected in “92 percent of oat-based foods purchased in May 2023, including Quaker Oats and Cheerios,” said the Environmental Working Group (EWG), which conducted the study.

Out of 25 conventional oat products tested, 23 had “detectable levels” of chlormequat. One in eight organic oat products had the chemical, while two in nine wheat products had low concentrations of chlormequat.

Researchers collected 96 urine samples, out of which 77 showed the presence of chlormequat. The numbers suggest that the subjects likely underwent “continuous exposure” to the chemical since chlormequat leaves the body about 24 hours after ingestion.

The frequency of the chemical in samples was observed to rise with time. In 2017, 69 percent of samples had chlormequat, which jumped to 74 percent in 2018-2022 and then to 90 percent in 2023.

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Prisoners in the US are part of a hidden workforce linked to hundreds of popular food brands

A hidden path to America’s dinner tables begins here, at an unlikely source – a former Southern slave plantation that is now the country’s largest maximum-security prison.

Unmarked trucks packed with prison-raised cattle roll out of the Louisiana State Penitentiary, where men are sentenced to hard labor and forced to work, for pennies an hour or sometimes nothing at all. After rumbling down a country road to an auction house, the cows are bought by a local rancher and then followed by The Associated Press another 600 miles to a Texas slaughterhouse that feeds into the supply chains of giants like McDonald’s, Walmart and Cargill.

Intricate, invisible webs, just like this one, link some of the world’s largest food companies and most popular brands to jobs performed by U.S. prisoners nationwide, according to a sweeping two-year AP investigation into prison labor that tied hundreds of millions of dollars’ worth of agricultural products to goods sold on the open market.

They are among America’s most vulnerable laborers. If they refuse to work, some can jeopardize their chances of parole or face punishment like being sent to solitary confinement. They also are often excluded from protections guaranteed to almost all other full-time workers, even when they are seriously injured or killed on the job.

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PEOPLE LIVING IN THE ANDES 9,000 YEARS AGO MAY COMPLETELY REDEFINE OUR UNDERSTANDING OF HUNTER-GATHERERS

Isotopic analysis of the remains of people living 9,000-6,500 years ago in the Andes Mountains of modern-day Peru indicates they were not hunter-gatherers as previously believed but instead would be better categorized as “gatherer-hunters.” That’s because “hunter-gatherers” implies a diet consisting primarily of hunted meat supplemented by a diet of gathered plants, whereas these early Peruvians existed on a diet that was 80% plant-based.

“Conventional wisdom holds that early human economies focused on hunting — an idea that has led to a number of high-protein dietary fads such as the Paleo diet,” explained University of Wyoming Assistant Professor of Archaeology Randy Haas, who led the research effort. “Our analysis shows that the diets were composed of 80 percent plant matter and 20 percent meat.”

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Wisconsin Could Make It Impossible for Cottage Food Producers To Make a Living

Since 2017, Wisconsinites have been legally allowed to sell a number of home-baked goods to the general public, free to make as much money as their products can garner. But a new bill being considered by the Wisconsin Legislature could change that, essentially making it impossible for so-called cottage food producers to make a living.

Assembly Bill 897 would increase “the sales threshold from $5,000 to $20,000” for homemade food products, according to a state analysis of the bill. That might seem like an improvement, but “the current sales cap applies only to canned goods,” notes Jobea Murray, board president of the Wisconsin Cottage Food Association. “All other cottage food products are currently unlimited in their sales.” (A bill being considered by the Senate would impose a slightly higher annual cap of $25,000.)

If enacted, A.B. 897 would create one of the strictest cottage food regimes in the country. The states that have a sales cap usually have a limit that’s “high enough for home-based producers to earn a living wage,” says Suranjan Sen, an attorney at the Institute for Justice (I.J.), a libertarian public interest law firm. “Florida’s cap, for example, is $250,000 annually.”

A $20,000 annual sales cap “would make Wisconsin’s the most restrictive cap in the nation,” he continues.

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US tourist shocked when he was asked to sign ‘release form’ after ordering hamburger cooked medium at Toronto Hilton

Is there anything more disconcerting than being asked to sign a waiver before tucking into a hamburger?

An American visitor to Toronto shocked hundreds of Reddit users last week by sharing that he was asked to sign a waiver when he ordered a medium-cooked hamburger at a Hilton hotel restaurant.

“I ordered my burger medium and the waiter took it with no question or comment,” he wrote in a post captioned “Toronto burger came with a release form.”

“She brought it and it looked great! When I had my first bite she brought me a release form and said we always make our burgers well done, but since you wanted it medium … you should sign this.”

The poster said that upon the special “medium” request, the waiter informed the man that the only burger option was well done and requested them to sign the form.

The form stated it would clear the hotel restaurant against any claims for damages related to any foodborne illnesses arising from the medium-cooked burger.

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Sickening Profits — The Global Food System’s Poisoned Food and Toxic Wealth

The modern food system is being shaped by the capitalist imperative for profit. Aside from losing their land to global investors and big agribusiness concerns, people are being sickened by corporations and a system that thrives on the promotion of ‘junk’ (ultra-processed) food laced with harmful chemicals and cultivated with the use of toxic agrochemicals.

It’s a highly profitable situation for investment firms like BlackRock, Vanguard, State Street, Fidelity and Capital Group and the food and agribusiness conglomerates they invest in. But BlackRock and others are not just heavily invested in the food industry. They also profit from illnesses and diseases resulting from the food system by having stakes in the pharmaceuticals sector as well. For them, it’s a win-win situation.

Lobbying by agrifood corporations and their well-placed, well-funded front groups ensures this situation prevails. They continue to capture policy-making and regulatory space at international and national levels and promote the (false) narrative that without their products the world would starve.

They are now also pushing a fake-green, ecomodernist agenda and rolling out their new proprietary technologies in order to further entrench their grip on a global food system that produces poor food, illness, environmental degradation, dependency and dispossession.

The prevailing globalised agrifood model is built on unjust trade policies, the leveraging of sovereign debt to benefit powerful interests, population displacement and land dispossession. It fuels export-oriented commodity monocropping and regional food insecurity.

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From Peas to Prosperity: Researchers Discover the Diet that Shaped the Oldest Cities

You are what you eat! A team of researchers from Kiel University has delved into the nutritional aspects of Trypillia mega-sites in the forest steppe northwest of the Black Sea—today the territory of the Republic of Moldova and Ukraine. These mega-sites emerged approximately 6,000-years ago and were the largest settlements globally during this period, covering areas of up to 320 hectares. The Neolithic settlements during this period had farmers cultivating a diet of primarily beans, grains and peas, the research shows.

The study is part of the latest investigations into Trypillia societies, which boasted populations of around 15,000 people. They’re regarded as the oldest ‘cities’ in Europe, predating even the urbanization of Mesopotamia.

The research and study is led by the Collaborative Research Center (CRC) 1266 at Kiel University (CAU), was published in Proceedings of Natural Academy of Sciences. It was spearheaded by archaeologist Professor Johannes Müller, in collaboration with researchers from Ukraine and Moldova.

The food supply system supporting these settlements has been a source of numerous inquiries among researchers. Previously, it was understood that many small Neolithic settlements relied on subsistence farming for sustenance.

“The provisioning of the residents of the mega-sites was based on extremely sophisticated food and pasture management,” says Kiel paleoecologist Dr. Frank Schlütz, one of the authors of the study.

The modern tales of Popeye, the sailor, and his legendary strength derived from spinach are well-known to almost everyone. However, modern science has revealed that the nutritional value of spinach was overestimated. In stark contrast, peas emerge as a highly beneficial component of human nutrition due to their rich protein content. Surprisingly, the significance of peas has been greatly undervalued by scientific understanding, according to a press release by Kiel University.

Isotopic analysis provides a valuable tool for understanding the practices of maintaining domestic animals, the fertilization methods employed in cultivating crops, and the role played by plants and animals in the dietary habits of ancient societies thousands of years ago.

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Human Bones Were Ground into Flour to Make Bread in 16th Century France

In human history, there are some tales so bizarre they surpass the wildest fiction. One such story, rooted in the grim realities of 16th century France, reveals a desperate and macabre solution to famine: the grinding of human bones into ‘flour’ for bread-making.

The background to this strange episode is set during the tumultuous Wars of Religion in France. In 1590, the city of Paris, controlled by the Catholic League, found itself under siege by the French Royal Army led by Henry of Navarre, later Henry IV of France. The siege aimed to starve the city into submission, a tactic that led to desperate measures.

In these dire times, Pierre de L’Estoile, a clerk-in-chief of the French Parliament, recorded a chilling decision made by Parisians. As food supplies dwindled, an assembly proposed a horrifying solution: to grind the bones from the Cemetery of the Innocents’ charnel house into flour and bake bread from it. Driven by extreme hunger, the plan was executed, but with tragic outcomes. L’Estoile notes that those who ate this ‘bone bread’ met their death, not from starvation, but from the very solution they hoped would save them.

Why did those who ate the ‘bone bread’ die? This question has puzzled historians and scientists alike. Some speculate that toxic substances like arsenic, or psychological trauma from consuming human remains, contributed to the deaths. However, a more likely explanation lies in the nutritional inadequacy and inorganic nature of human bones.

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