The world is running out of oil and the evidence is mounting. The term most commonly used in the discussions surrounding first the ceiling in oil discoveries and now more recently the ceiling of oil production is Peak Oil. Peak Oil since the mid 1950s has been argued as theory but their are more convincing arguments than just $4 a gallon gasoline (last summer) that support what should now be deemed as fact. The chances of finding another large oil reserve fall dramatically each day. Another fact that augments this …

A widespread and silent killer that’s worse for your health than alcohol, nicotine and many drugs is likely lurking in your kitchen cabinets right now.[1] “It” is monosodium glutamate (MSG), a flavor enhancer that’s known widely as an addition to Chinese food, but that’s actually added to thousands of the foods you and your family regularly eat, especially if you are like most Americans and eat the majority of your food as processed foods or in restaurants.
MSG is one of the worst food additives on the market and is used …

With 300~500 times the sweetness of sugar, saccharin, which can’t be absorbed by human body and keeps stable in the production of food, has been approved for food use in over 100 countries. Owing to the safety concerns of saccharin used as food additive, the global demand for saccharin used as food additive has been decreasing in recent years.
As the 
largest saccharin supplier, China’s output of saccharin accounts for over 80%of the world’s total. In order to boost its sugar industry, Chinese government has restricted the domestic production and sales of …

(NaturalNews) Salt is currently considered a leading culprit for high blood pressure and other health problems. This is based on the premise that a high sodium intake creates high blood pressure, which can lead to heart attacks, arterial, and kidney problems. Salt is high in sodium. But sodium is essential for proper absorption of other major nutrients and functioning of nerves and muscles, as well as being necessary for balancing water and minerals in the body.
Lately there have been studies that strongly question the research on sodium hazards, as well …

The study highlighted in Part One and Part Two of this series indicates that there may be a very strong correlation between obesity (along with many other chronic health issues) and food hyper sensitivity. What this demonstrates is that medical dogma may have been moving up the wrong path for many years when it comes to the issue of overweight and obesity.
If further study does indeed conclude that there is a connection between white blood cell reactivity to food and other environmental, low grade allergens, this use of the Antigen …

The European Food Safety Authority (EFSA) has launched a public consultation on draft guidelines for the safety evaluation of food enzymes.
　　The guidelines will specify the type of information that industry should provide to enable EFSA to carry out the safety assessments on enzymes. This includes the description of chemical composition, properties and toxicological tests. On the basis of the information provided, EFSA will address the safety of the source materials from which the food enzyme is produced (including the presence of possible impurities), the manufacturing process and the dietary exposure.
　　The …

It was good, I admit I started to skim a lot but wanted to include the guidelines. Mostly I wanted the punchline.  But there is SO MUCH good information in this book, Kit’s reading it now. I’m including these notes for myself to refer back to but they won’t make much sense if you don’t read this for yourself. Our library has it, I bet your library does, too.
These are his tips but I added my own thoughts:
– Don’t eat anything your great-grandmother would not recognize as food. If it’s …

Every year, thousands of parents learn of their children’s food allergies following a reaction that can affect many body systems, including the skin, respiratory, gastrointestinal, and/or cardiovascular systems. About 2 million school age children have food allergy, and one child in 20 under age 3 has food allergy.
Food allergies develop when the immune system misinterprets a food as harmful and develops an immune response against the food. If a child develops allergy antibodies (called IgE) to a food protein, reexposure to that food may be accompanied by a release of …

A misconception of a proposed bill is causing undue concern for farmers who specialize in growing fresh produce for farmers’ markets in the United States, according to a representative of Ohio’s 9th District Congresswoman Marcy Kaptur.
 
Kaptur, a Democrat from Toledo, is one of 40 co-sponsors of the bill in question, HR 875, the Food Safety Modernization Act of 2009. The bill is currently under review by two House committees.
 
According to the Farmers Market Coalition (FMC), the bill will centralize most of the food safety responsibilities of the Food and Drug …

Chatham for Barilla’s cases, 100 to eat not tire, is the vast majority of the basic taste flavor compound. Salt can not be separated from the majority of dishes, hot and sour flavor, sweet and sour taste, such as by adding an appropriate amount of salt should only taste delicious. Mainly come from the salty salt, soy sauce, miso, tempeh also become salty because the salt content of the spices, salt is sodium chloride, sodium and chlorine are essential nutrients the human body. If the lack of sodium the body …