What's Behind The Labels: Carbon Monoxide Gas

If you are a carnivore, and insist on buying meat, eggs, dairy, my advice to you would be to find a local butcher and ask him questions. If he's a quality butcher he won't be offended. Don't buy name brand labels.

And know the truth about what you are consuming, even if you don't want to. Ever heard of Carbon Monoxide Gas treated Meat? I didn't think so.

Sometimes a little ole thing like a news report speaks volumes...

What's Behind The Labels: Aspartame Renamed

The makers of Aspartame has changed its name to AminoSweet. 


It has the same toxic ingredients but a nice new sounding name. So if you are used to reading labels due to food allergies searching for the word aspartame now you will have to look for both names.


Why? Because aspartame has gotten such bad rap due to cancer-study related scares and food allergies, its very name has become bad for business..so it's time for a redo, like a do-over, but instead of fixing the problems its easier to rebrand and weather out the storm and gain higher sales in the interim...


There's a huge article here...including the history behind aspartame which is seriously quite interesting and more details about the health risks.

Fruit and Vegetable Health Scares

Wow! Recent listeria outbreaks in cantaloupe and romaine lettuce really have people talking about giving up their fresh fruits and veggies and opting for cooked!

And for about a half a second I was worried. Then I talked about my concerns with my microbiologist hubby (if I can't trust him who can I trust) ... and the advice he gave me was to treat all my fruits and veggies like I would eggs bought from the farmer down the road:

 Wash the exterior well, using a brush, before cracking the shell (peeling and eating the fruit/veggie), wash hands after scrubbing and before cracking (cutting into the flesh), and store raw foods (cut/diced fruit/veggies) in refrigerator.

 This advise was echoed in this Christian Science Monitor article: 

Direct quotes from the article:
"Cantaloupes are particularly susceptible to contamination because of their rough skin, which can hold bacteria, says Michele Morrone, director of environmental studies at Ohio University in Athens, Ohio. “If bacteria settles in that skin, you cut through the cantaloupe and you bring the bacteria into the melon.” " 

"Consumers should also follow common food-preparation procedures when handling cut melon, the CDC recommends. These include washing your hands before and after handling the fruit, promptly refrigerating it at no more than 40 degrees F., and throwing it away if it has been left at room temperature for more than four hours."

"“Everyone needs to wash the melons before they cut them,” Professor Morrone says."

Bottom line: 


1. Treat your fruits and veggies as if they just came from the field...scrub them well...scrub yourself well before slicing into...keep your work station wiped down and dry between tasks. 
2. Never buy fruit or veggies from store that are already sliced


Hope this information relieves a few minds.