Lifestyle, Uncategorized

100% of California Wines and German Beers have Roundup in them.


Roundup’s Toxic Chemical Glyphosate, Found in 100% of California Wines Tested


Glyphosate usage has gotten so out of control that it’s seemingly taken on a life of its own and is now showing up even in foods that haven’t been directly sprayed, namely the grapes used to make organic wine.


Glyphosate, the active ingredient in Monsanto’s Roundup herbicide, is the most used agricultural chemical in history. It’s used in a number of different herbicides (700 in all), but Roundup is by far the most widely used.

Since glyphosate was introduced in 1974, 1.8 million tons have been applied to U.S. fields, and two-thirds of that volume has been sprayed in the last 10 years.


A recent analysis showed that farmers sprayed enough glyphosate in 2014 to apply 0.8 pounds of the chemical to every acre of cultivated cropland in the U.S., and nearly 0.5 a pound of glyphosate to all cropland worldwide.1


If you purchase organic foods or beverages, you should theoretically be safe from glyphosate exposure, as this chemical is not allowed in organic farming. But a new analysis revealed glyphosate has now infiltrated not only wine but also organic wine.


100 Percent of Wine Tested Contained Glyphosate


An anonymous supporter of advocacy group Moms Across America sent 10 wine samples to be tested for glyphosate. All of the samples tested positive for glyphosate — even organic wines, although their levels were significantly lower.2


The highest level detected was 18.74 parts per billion (ppb), which was found in a 2013 Cabernet Sauvignon from a conventional vineyard. This was more than 28 times higher than the other samples tested.


How Does Glyphosate End up in Wine?


While glyphosate isn’t sprayed directly onto grapes in vineyards (it would kill the vines), it’s often used to spray the ground on either side of the grape vines. Moms Across America reported:3

“This results in a 2-to 4- foot strip of Roundup sprayed soil with grapevines in the middle. According to Dr. Don Huber at a talk given at the Acres USA farm conference in December of 2011, the vine stems are inevitably sprayed in this process and the


Roundup is likely absorbed through the roots and bark of the vines from where it is translocated into the leaves and grapes.”


As for how the organic wines became contaminated, it’s likely that the glyphosate drifted over onto the organic and biodynamic vineyards from conventional vineyards nearby.


It’s also possible that the contamination is the result of glyphosate that’s left in the soil after a conventional farm converted to organic; the chemical may remain in the soil for more than 20 years.4


Glyphosate Detected in 14 German Beers


A study of glyphosate residues by the Munich Environmental Institute also found glyphosate in 14 best-selling German beers.5 All of the beers tested had glyphosate levels above the 0.1 microgram limit allowed in drinking water.


Levels ranged from a high of 29.74 micrograms per liter found in a beer called Hasseroeder to a low of 0.46 micrograms per liter, which was found in the beer Augustiner.6 Although no tests have yet been conducted on American beer, it’s likely to be contaminated with glyphosate as well.


Indeed, laboratory testing commissioned by Moms Across America and Sustainable Pulse revealed that glyphosate is now showing up virtually everywhere, including in blood and urine samples, breast milk, drinking water and more.7


The beer finding could be a blow to the German beer industry in particular. The country is the biggest beer producer in Europe and has long prided itself on brewing only the purest beer.


“Das Reinheitsgebot” is Germany’s food purity law. It’s one of the world’s oldest food safety laws and limited the ingredients in beer to only water, barley and hops (yeast was later approved as well).

Now Monsanto’s chemicals are threatening this German tradition and their reputation for producing the purest beer. As reported by The Local:8

“‘In contrast to our colleagues abroad, German brewers don’t use artificial flavours, enzymes or preservatives,’ said Hans-Georg Eils, president of the German Brewers’ Federation, at the Green Week agricultural fair in Berlin.


The keep-it-simple brews indeed suit a trend toward organic and wholesome food, agreed Frank-Juergen Methner, a beer specialist at the National Food Institute of Berlin’s Technical University.


‘In times of healthy nutrition, demand for beer which is brewed according to the Reinheitsgebot is on the rise too,’ he said.”


Glyphosate May Cause Cancer and Other Health Concerns



Many are unaware of the fact that glyphosate is patented as an antibiotic. It’s designed to kill bacteria, which is one of the primary ways it harms both soils and human health. Recent research has even concluded that Roundup (and other pesticides) promotes antibiotic resistance.


Scientist Anthony Samsel, Ph.D. was the person who dug up the patents showing glyphosate is a biocide and an antibiotic. A study in poultry found the chemical destroys beneficial gut bacteria and promotes the spread of pathogenic bacteria.9


Samsel also reported that chronic low-dose oral exposure to glyphosate is a disruption of the balance among gut microbes, leading to an over-representation of pathogens, a chronic inflammatory state in the gut and an impaired gut barrier.

Samsel’s research also revealed that Monsanto knew in 1981 that glyphosate caused adenomas and carcinomas rats.


Monsanto’s own research supports the International Agency for Research on Cancer (IARC) determination that glyphosate is a Class 2A “probable human carcinogen” — a determination Monsanto is now trying to get retracted. Other research has shown glyphosate may:


Stimulate the growth of human breast cancer cells10

Have endocrine-disrupting effects and affect human reproduction and fetal development11

Induce oxidative damage and neurotoxicity in the brain12

Modify the balance of sex hormones13

Cause birth defects14

Glyphosate May Be Even More Toxic Due to Surfactants


Most studies looking into glyphosate toxicity have only studied the “active” ingredient (glyphosate) and its breakdown product, aminomethylphosphonic acid (AMPA). But the presence of so-called inactive compounds in the herbicide may be amplifying glyphosate’s toxic effects.


A 2012 study revealed that inert ingredients such as solvents, preservatives, surfactants and other added substances are anything but “inactive.” They can, and oftentimes do, contribute to a product’s toxicity in a synergistic manner — even if they’re non-toxic in isolation.


Certain adjuvants in glyphosate-based herbicides were also found to be “active principles of human cell toxicity,” adding to the hazards inherent with glyphosate.

It’s well worth noting that, according to the researchers, this cell damage and/or cell death can occur at the residual levels found on Roundup-treated crops, as well as lawns and gardens where Roundup is applied for weed control.15 As written in the International Journal of Environmental Research and Public Health:16

“Pesticide formulations contain declared active ingredients and co-formulants presented as inert and confidential compounds. We tested the endocrine disruption of co-formulants in six glyphosate-based herbicides (GBH) … All co-formulants and formulations were comparably cytotoxic [toxic to living cells] well below the agricultural dilution of 1 percent (18 to 2000 times for co-formulants, 8 to 141 times for formulations).


… It was demonstrated for the first time that endocrine disruption by GBH could not only be due to the declared active ingredient but also to co-formulants.


These results could explain numerous in vivo results with GBHs not seen with G [glyphosate] alone; moreover, they challenge the relevance of the acceptable daily intake (ADI) value for GBHs exposures, currently calculated from toxicity tests of the declared active ingredient alone.”


How to Avoid Glyphosate in Your Food


Your best bet for minimizing health risks from herbicide and pesticide exposure is to avoid them in the first place by eating organic as much as possible and investing in a good water filtration system for your home or apartment. If you know you have been exposed to herbicides and pesticides, the lactic acid bacteria formed during the fermentation of kimchi may help your body break them down.


So including fermented foods like kimchi in your diet may also be a wise strategy to help detox the pesticides that do enter your body. One of the benefits of eating organic is that the foods will be free of genetically engineered (GE) ingredients, and this is key to avoiding exposure to toxic glyphosate. Following are some great resources to obtain wholesome organic food.


Eating locally produced organic food will not only support your family’s health, it will also protect the environment from harmful chemical pollutants and the inadvertent spread of genetically engineered seeds and chemical-resistant weeds and pests.

Please share with family and loved ones:  Always call and ask us your questions and healthcare concerns.

Health and Wellness Associates

Archive Article: P. Carrothers


Health and Disease, Rx to Wellness, Uncategorized

Why You Should Be Eating Fermented Foods


Fermented Foods Gaining Popularity as Health Benefits Become More Widely Recognized


As noted by Epoch Times,1 consumer behavior is changing in regard to food. Many are getting weary of processed fare and the dubious health claims that go with them, and are embracing more traditional foods and relearning ancient culinary methods such as fermenting.2 According to the featured article:3


“This change in our relationship with food can be explained by the rise of ‘diets of enlightenment.’


In his book ‘The Omnivorous Mind: Our Evolving Relationship With Food,’ author John S. Allen,[Ph.D.], looks at how certain consumers are … focusing more on holism, emotion, personal opinion and experience when it comes to their food …


[P]ersonal paths to enlightenment are leading shoppers to shun the ‘marketi[z]ed science’ of the food industry, in favor of homemade, experiential, and locally sourced options …


A significant number of people now seem to be choosing their approaches to eating for reasons less to do with nutrition and more to do with wellness, sustainability and the search for identity. So goes the saying, you are what you eat.”


Your Body Is a Conglomerate of Microorganisms


In more recent years, scientists have discovered just how important your microbiome is for health.


Indeed, some have suggested your body can best be viewed as a “super organism” composed of a diverse array of symbiotic microorganisms that need to be kept in proper balance for optimal physical and psychological functioning.


You have approximately 1,000 different species of bacteria living in your body, and these bacteria actually outnumber your body’s cells by 10 to 1. You also harbor viruses (bacteriophages), and they in turn outnumber bacteria 10 to 1.


They’ve even realized your microbiome is one of the environmental factors that drive genetic expression, turning genes on and off depending on which microbes are present.


Research suggests many are deficient in beneficial gut bacteria, making it a very important consideration if you’re not feeling well, physically or psychologically.


Why Ferment Foods?


Bacteria and yeast are both used in food fermentation, which boosts the nutritional content of the food. Bacteria convert sugars and starch into lactic acid, a process called lacto-fermentation, whereas yeasts undergo ethanol fermentation.


Beer and wine are examples of the latter and, while fermented, their influence on health is less beneficial compared to lacto-fermented foods like yogurt, cheese and fermented vegetables, primarily due to their alcohol content.


While you can do wild fermentation (allowing whatever is naturally on the vegetable to take hold), this method is more time consuming, and the end product less certain.


Inoculating the food with a starter culture speeds up the fermentation process and helps to ensure you’ll end up with a consistent, high-quality end product. Besides preserving the food, allowing it to be stored for several weeks without the addition of preservatives, the fermentation process also produces:


Beneficial healthy bacteria that promote gut health. Fermented milk products also contain non-digestible carbohydrate galacto-oligosaccharide, which acts as a prebiotic,4 and essential amino acids5

Beneficial enzymes

Certain nutrients, including B vitamins, biotin and folic acid.6 Fermented milk products also contain higher amounts of conjugated linoleic acid (CLA)7

Increased bioavailability of minerals8

Short-chain fatty acids, which help improve your immune system function

Most Stand to Benefit From Fermented Foods


In my view, optimizing your gut health is a foundational step if you are seeking to achieve good health. Addressing your gut flora is also important for most health conditions, be they acute or chronic.


Considering current disease statistics, it seems clear that most people have poor gut health and would benefit from eating more fermented foods. While you could certainly use a high-quality probiotic supplement, eating fermented foods is, I believe, a more effective and far less expensive option.


Since different fermented foods will contain disparate bacteria, your best bet is to eat a variety of fermented foods to optimize microbial diversity.


Fiber serves as a prebiotic and is another important component, and may even take precedence if you’re already healthy, as fiber-rich foods provide nourishment for the beneficial microbes already residing in your gut.


By strengthening their numbers, these beneficial microbes help keep disease-causing microbes in check.


I recommend eating fermented and fiber-rich foods every day, as research shows your microbiome can be very rapidly altered based on factors such as diet, lifestyle and chemical exposures.


This is a double-edged sword, no doubt, considering how many of our modern conveniences (such as processed foods, antibiotics and pesticides) turn out to be extremely detrimental to our gut flora.


On the other hand, your diet is one of the easiest, fastest and most effective ways to improve and optimize your microbiome, so the good news is that you have a great degree of control over your health destiny.


Do Bacteria in Fermented Foods Survive Your Digestive System?


Lucy Shewell, Ph.D., a molecular microbiology research scientist, has written some well-referenced articles about fermented foods, covering their nutritional makeup, health benefits and evidence showing many do in fact survive the treacherous journey through your gastrointestinal (GI) tract.9,10 According to Shewell:11


“Large cohort studies conducted in the Netherlands, Sweden and Denmark found that fermented milk products were significantly associated with decreased disease states.


These disease states include bladder cancer, cardiovascular disease and periodontitis … Bacteria derived from food appear to be members of the variable human microbiome with the ability to alter the gut microbiome.


But do the bacteria we ingest in common fermented foods … actually survive once we eat them? …


The stomach is an extremely acidic environment (pH < 3) and contains destructive digestive enzymes, such as pepsin, which break down proteins into smaller amino acid building blocks.


Most ingested bacteria will not survive this first part of the journey … [T]hey must also be able to adhere to the gut epithelial cells in order to have any beneficial effects.


Variation in the ability of probiotic strains to survive the human GI tract has been demonstrated. Studies subjecting various strains to conditions simulating the environment of the human GI tract found that strains of B. animalis, L. casei, L. rhamnosus and L. plantarum have the greatest resilience.”


Research has also demonstrated that the Lactobacillus strain, found in yogurt for example, survives the human GI tract, provided the bacteria are present in the food in sufficiently high numbers.


The lactic acid bacteria found in kimchi have also been found to survive the journey through your digestive system. To be effective, research suggests dosages of 100 million to 1 billion colony-forming units (CFUs) are needed.12,13,14,15


How Probiotics Influence Your Health and Well-Being


In summary, research shows fermented foods, be it cultured dairy or fermented vegetables, have a wide range of beneficial effects, including the following:


Enhanced nutritional content of the food

Restoration of normal gut flora when taking antibiotics

Immune system enhancement

Improvement of symptoms of lactose intolerance

Reduced risk of infection from pathogenic microorganisms

Weight loss aid. Certain fermented foods, such as kimchi, have been shown to have anti-obesity effects in animals

Reduced constipation or diarrhea and improvement of inflammatory bowel conditions such as Crohn’s disease, ulcerative colitis, irritable bowel syndrome (IBS) and necrotizing enterocolitis

Prevention of allergies in children, including the alleviation of peanut allergy when giving probiotics in conjunction with oral immunotherapy16

Antioxidant17 and detoxifying effects (kimchi).


Kombucha also has antioxidant properties, thanks to a compound called D-saccharic acid-1,4-lactone (DSL)18

Reduced risk for Helicobacter pylori (H. pylori) bacterial infection, which causes ulcers and chronic stomach inflammation

Improvement of leaky gut (a compromised intestinal wall that allows undigested foods and toxins to pass into the bloodstream, triggering an inappropriate immune system response)

Reduced urinary and female genital tract infections

Improvement of premenstrual syndrome

Improvement of and reduced risk for atopic dermatitis (eczema) and acne

Reduced risk for type 1 diabetes and type 2 diabetes19

Improved mental health, mood control and behavior

Improvement of autistic symptoms20,21

Reduced risk of brain diseases, including Alzheimer’s

Fermenting Your Own Veggies Is Easy and Inexpensive



I recommend inoculating the food you’re about to ferment using a starter culture to speed up the fermentation process

Here’s a summary of the basics:


Shred and cut your chosen veggies. I strongly recommend using fresh organic vegetables to avoid pesticide exposure. Also, when adding herbs, only use fresh organic herbs, in small amounts. Tasty additions include basil, sage, rosemary, thyme and oregano.

Juice some celery. This is used as the brine, as it contains natural sodium and keeps the vegetables anaerobic. This eliminates the need for sea salt, which prevents growth of pathogenic bacteria.

Pack the veggies and celery juice along with the inoculants into a 32-ounce wide-mouthed canning jar. Starter culture, such as kefir grains, whey or commercial starter powder can all be used for vegetables. Use two packets of starter culture for a 12- to 14-jar batch during summer season. In the winter, you’ll need three packets for a batch of this size. A kraut pounder tool can be helpful to pack the jar and eliminate any air pockets.

Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with celery juice and that the juice is all the way to the top of the jar to eliminate trapped air.

Seal the jar and store in a warm, slightly moist place for 24 to 96 hours, depending on the food being cultured. Ideal temperature range is 68 to 75 degrees Fahrenheit; 85 degrees max. Remember, heat kills the microbes!

When done, store in the refrigerator to slow down the fermentation process.

While some fermented foods contain vitamin K2, most notably natto, a fermented soy product typically sold in Asian grocery stores, you can create therapeutic levels of this vitamin in fermented vegetables by using a special starter culture made with vitamin K2-producing bacteria.


(Please note that not every strain of bacteria makes K2, so not all fermented foods will contain it. For example, most yogurts have almost no vitamin K2. Certain types of cheeses, such as Gouda, Brie and Edam are high in vitamin K2, while other cheeses are not.)



Optimizing Your Microbiome Is a Potent Disease Prevention Strategy


I believe optimizing your gut flora may be one of the most important things you can do for your health, and here you can wield your personal power to the fullest by making healthy food and medical choices. The good news is that supporting your microbiome isn’t very complicated. One of the best ways to improve your gut health is through your diet. Fermented foods are ideal, but dietary fiber is also important. Some microbes ferment fiber and the byproducts nourish your colon.


You’d also be wise to take other proactive steps to support your gut health and prevent damage to your microbiome. To optimize your microbiome, consider the following recommendations:


Eat plenty of fermented foods. Healthy choices include lassi, fermented grass-fed organic milk such as kefir, natto (fermented soy) and fermented vegetables.


If you ferment your own, consider using a special starter culture that has been optimized with bacterial strains that produce high levels of vitamin K2.


This is an inexpensive way to optimize your vitamin K2, which is particularly important if you’re taking a vitamin D3 supplement.

Antibiotics, unless absolutely necessary (and when you do, make sure to reseed your gut with fermented foods and/or a probiotics supplement).


While researchers are looking into methods that might help ameliorate the destruction of beneficial bacteria by antibiotics,23,24 your best bet is likely always going to be reseeding your gut with probiotics from fermented and cultured foods and/or a high-quality probiotic supplement.

Take a probiotic supplement. Although I’m not a major proponent of taking many supplements (as I believe the majority of your nutrients need to come from food), probiotics is an exception if you don’t eat fermented foods on a regular basis

Conventionally-raised meats and other animal products, as animals raised in concentrated animal feeding operations (CAFOs) are routinely fed low-dose antibiotics, plus genetically engineered grains loaded with glyphosate, which is widely known to kill many bacteria.

Boost your soluble and insoluble fiber intake, focusing on vegetables, nuts and seeds, including sprouted seeds.

Chlorinated and/or fluoridated water, especially in your bathing such as showers, which are worse than drinking it.

Get your hands dirty in the garden. Germ-free living may not be in your best interest, as the loss of healthy bacteria can have wide-ranging influence on your mental, emotional and physical health.


Exposure to bacteria and viruses can help strengthen your immune system and provide long-lasting immunity against disease.


Getting your hands dirty in the garden can help reacquaint your immune system with beneficial microorganisms on the plants and in the soil.


According to a recent report,25 lack of exposure to the outdoors can in and of itself cause your microbiome to become “deficient.”

Processed foods. Excessive sugars, along with otherwise “dead” nutrients, feed pathogenic bacteria.


Food emulsifiers such as polysorbate 80, lecithin, carrageenan, polyglycerols, and xanthan gum also appear to have an adverse effect on your gut flora.26


Unless 100 percent organic, they may also contain genetically engineered (GE) ingredients that tend to be heavily contaminated with pesticides such as glyphosate, a possibly carcinogenic pesticide.

Open your windows. For the vast majority of human history the outside was always part of the inside, and at no moment during our day were we ever really separated from nature. Today, we spend 90 percent of our lives indoors.


And, although keeping the outside out does have its advantages it has also changed the microbiome of your home.


Research27 shows that opening a window and increasing natural airflow can improve the diversity and health of the microbes in your home, which in turn benefit you.

Agricultural chemicals. Glyphosate (Roundup) in particular is a known antibiotic and will actively kill many of your beneficial gut microbes if you eat and foods contaminated with this broad-spectrum herbicide.

Wash your dishes by hand instead of in the dishwasher. Research has shown that washing your dishes by hand leaves more bacteria on the dishes than dishwashers do, and that eating off these less-than-sterile dishes may actually decrease your risk of allergies by stimulating your immune system.

Antibacterial soap, as they too kill off both good and bad bacteria, and contribute to the development of antibiotic resistance.

Health and Wellness Associates

Archived Article : JM


Diets and Weight Loss, Foods, Uncategorized

Low Carb: Korean Beef Skewers

korean beef skewers

Low Carb:  Korean Beef Skewers Recipe


Prep time: 10 minutesCook time: 8 minutesMarinating time time: Marinating timeYield: Serves 4 to 6

These Korean beef skewers are best when cooked on a grill, but they are also great cooked on the stovetop. Use a very hot cast iron skillet and cook for 3 to 4 minutes per side.

If you can’t find gochujang or you don’t like the ingredients in the store-bought stuff, use miso in the marinade instead or make your own.


For the steak:

¼ cup tamari or soy sauce

¼ cup mirin

¼ cup rice wine vinegar

2 tablespoons sesame oil

2 tablespoons gochujang or light miso

1 1/2 pounds skirt steak (flap steak or flank steak works well here, too)

Canola or other neutral oil

To serve (optional):

2 tablespoons sesame seeds

Cilantro or mint leaves

Cooked rice


Extra gochujang

Nori (seaweed sheets)




1 Whisk together the marinade: In a large bowl, combine the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Whisk until the ingredients are well-combined.

2 Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and stir until evenly coated. Marinate the strips of beef for 20 to 30 minutes at room temperature. If you are using wooden skewers, soak them in water for at least 20 minutes.

3 Preheat the grill for at least 20 minutes while the meat is marinating. The grill is hot enough when you can only hold your palm over the grill grates for a second or two.

4 Grill the beef skewers: Thread meat onto the skewers and brush with oil. Grill the skewers for 4 minutes. Flip and grill another 3 to 4 minutes on the second side, until the steak reaches your preferred doneness.

5 Serve the skewers: Sprinkle the skewers with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and extra gochujang



Health and Wellness Associates



Foods, Uncategorized

Low Carb: Chinese Beef Broccoli


Not only is this an excellent low carb recipe, it is great for diabetics.


Low Carb:    Chinese Broccoli Beef Recipe


Prep time: 15 minutesCook time: 15 minutesYield: Serves 3 to 4

Pro tip: put the steak in the freezer for 15-30 minutes before slicing, it will be firmer and easier to slice thin.



3/4 pound flank or sirloin, sliced thinly across the grain

3/4 pound broccoli florets

2 tablespoons high-heat cooking oil

2 cloves garlic, very finely minced or smushed through garlic smusher

1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

1 teaspoon soy sauce

1 teaspoon Chinese rice wine (or dry sherry)

1/2 teaspoon cornstarch

1/8 teaspoon freshly ground black pepper

For the sauce

2 tablespoons oyster sauce

1 teaspoon Chinese rice wine (or dry sherry)

1 tablespoon soy sauce

1/4 cup chicken broth



1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch or steam the broccoli: Cook the broccoli in a small pot with at least an inch of boiling water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.


5 Add sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch dissolved in water, stirring, until the sauce boils and thickens, 30 seconds. Stir in the the broccoli.


Health and Wellness Associates