Choosing The Right Olive Oil

oil-1062433_640On the TQI Diet, extra virgin olive oil (EVOO) is the dominant oil, the one we use most frequently and in the greatest amount. Some students beginning to use EVOO have a bit of trouble finding one they like. Many are accustomed to the neutral taste of refined oils and find that some olive oils have a strong taste that they perceive as unpleasant. Others worry that it is said to be difficult to find a “real” EVOO given a claimed wide spread adulteration of these oils. Continue reading

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Villains among EWG’s BPA-free “Best Players”

blog bpa free EWG.org just released a list of manufacturers who continue to use BPA (bisphenol A) in their products along with a list of the “Best Players” who no longer do. However, there is a big problem lurking with those on their “Best Players” list: Most manufacturers NOT using BPA are instead using its endocrine-disrupting relatives BPS (bisphenol S) and BPF (bisphenol F). Continue reading

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PCC labels any high oleic oils in use

blog sunflower oil

Those on the TQI Diet make a point of avoiding all trans fats, as do most people concerned with their health. Emphasis on all, because even trace amounts of trans fats are bad for our health. As a result, it is important to avoid high oleic oils because they contain trans fats.

This blog originally was about the labeling of high oleic oils in PCC’s deli. PCC now labels any use of high oleic oils and is working on replacing them, where possible, with extra virgin olive oil so I am removing the original blog. Remember, however: If you see the words “sunflower oil” or “safflower oil” on a label, ask before buying. Most likely you are getting a trans fat containing high oleic oil, a heavily refined and not healthy oil.

 

Photograph: Vegetable oil blog man counter circle by 24oranges.nl

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Is It Really About the Wheat or the Gluten?

blog mitochondriaThere is a great buzz about wheat, gluten, and glyphosate (the active ingredient in the herbicide RoundUp) right now. And this buzz is creating lots of confusion and misconceptions. A study concluded that exposure to glyphosate is causing a wide variety of health problems ranging from autism to Parkinson’s to celiac disease, and more. Many have misinterpreted this study to mean that most gluten sensitivities are Continue reading

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Available at your local Co-op: Organic, non-GMO verified Gene-Silenced Food!

blog 256px-Capay_heirloom_tomatoes_at_Slow_Food_Nation     I would wager that most who are trying to avoid genetically modified foods prefer to eat foods that have long been part of the human diet. They tend to prefer locally grown, heirloom varieties, if available.
     I would wager that most of these people would consider any food whose genes have been altered using foreign bacterial enzymes and DNA-repair-system damaging techniques to be genetically modified.
     I would wager that most of these people buying a kale salad dressed with a blend of organic olive and sunflower oil neither expect nor want to be served transfats.
     I would also wager that most of these people actually are eating certified organic, non-GMO verified foods that contain transfats and generally do not meet their expectations and standards. This is happening because of the types of fats increasingly used in deli and processed foods. Continue reading

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Snopes on Wheat & Glyphosate Toxicity

Shortly after the HomeEconomist blog (The real reason wheat is toxic) on glyphosate went viral, this Snopes comment was published: http://www.snopes.com/food/tainted/roundupwheat.asp
I’ve replied to the HomeEconomist but The Snopes comment also needs a reply, so here goes:

1. Pre-harvest dessication using glyphosate.
face sugar-cane-276242_640This is not widely done for wheat, at least at present. However, it is done on sugar cane. The Samsel & Seneff review provides references on the use of glyphosate to speed maturation of sugar cane and to increase its sucrose content.
A simple google search will turn up more, such as this one: Continue reading

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Sugar is as toxic as wheat — it is not about the gluten

blog 220px-Glyphosate-3D-vdW
Right now a blog about a study linking the active ingredient in Roundup (glyphosate) and illness is circulating widely on the internet. (http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/”). It is great that this information is spreading. However, I think the author of the blog presents an oversimplified solution to the problems our glyphosate exposure really create.
blog monsanto readUnfortunately, the pre-harvest drying of crops with glyphosate is done to crops most Americans eat too much of, such as sugar. Unfortunately, Italians (and other Europeans) also eat foods sprayed with glyphosate — and are in the process of raising their allowable residue limits as well. Continue reading

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