Controversial Pumpkin Spice Latte

I was recently reading the October issue of the Food Network Magazine, looking for new ideas or recipes, and came across with this article. Apparently, the favorite drink of the fall  is the PSL (Pumpkin Spice Latte), very famous among Starbucks, Dunkin’ Donuts and McDonald’s customers (meaning, almost everyone in America). Along with the article, there is a recipe and it didn’t seem too bad. Beforehand, I knew that would change something here and there, but keeping it more or less faithful to what the recipe indicated. It was my first time and didn’t want to ruin anything.

I also did an online research to know more about this famous drink, and I found a very interesting article that I wanted to share with you, along with my own version of the PSL.

So, the first link is the article I mentioned before, which is quite interesting. The research was conducted by Vani Hari a.k.a. the Food Babe and her team.

The second one is, obviously, the response and reaction of a person who does not agree with the above and who also think is “very normal” to find certain things like HFCS  or dyes in the ingredient lists of  certain products.

Response from Vani to the previous article

I personally prefer to have the satisfaction of knowing what I’m eating/drinking. Always calms my mind and eases my soul. Dramatic, right?

I think you all know what is my position on these events.

Hope you find this article useful , interesting and thoughtful.


Will Power…

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How do you like your waffles? Light and crispy, with a touch of fresh fruit? Or rich and chocolaty? Or should I say Nutellaty? Wild with nuts and dense? Or hearty, chewy and perhaps with beer?

Doesn’t matter how, the secret is to enjoy and not feel guilty while/after you eat it (am fully aware of the amount of calories… Don’t care!)

This is how I love it: Light and crispy, cover with Arequipe and top it with vanilla old style ice cream.

What about you?

If you feel like to, check out this Vegetarian Waffle Recipe

What’s so Great about Coconut Flour?


Have you heard about the benefits of baking with coconut flour? As the interest in grain-free diets continues to rise, many cooks are looking to coconut flour for their baking.
Baking with coconut flour presents unique challenges as coconut flour does not perform the same as grain-based flours in baking; that is, baking with coconut flour requires special techniques before it will yield good results.

What’s so Great about Coconut Flour?

First, it’s not only a gluten free flour, it’s a grain free flour too. So for those who follow strict grain free diets, coconut flour opens up a world of delicious baked goods. That’s obviously a huge advantage to some.

Coconut flour is a soft flour produced from dried coconut meat. It is a natural byproduct of coconut milk production. Just as you can make homemade coconut milk, you can also make coconut flour in your own kitchen if you were so inclined (to save time and effort, I typically purchase my coconut flour at my health food store. Let’s do Organic Coconut Flour and Bob’s Red Mill  Organic Coconut Flour are my favorites).

When coconut milk is pressed from coconut meat, bits of solid coconut meat are leftover and this coconut meat that is leftover after the production of coconut milk is then dried at a low temperature and ground until it produces a soft, fine powder which is then suitable for baking. Popular among those adhering to grain-restrictive diets such as paleo diets, the GAPS or SCD diet or any grain-free diet, coconut flour can offer a gluten-free and protein-rich alternative to traditional grain-based flours.

It’s a high fiber, fairly high protein flour too. When you make these into muffins, breads and cakes, they are quite filling (probably because of the fiber content). The flour is also “sweet” by itself because of the natural sugars in the coconut, meaning that you don’t have to sweetened it as much.

Benefits of Baking with Coconut Flour?

Coconut flour is rich in protein, fiber and fat which makes it exceptionally filling. Coconut flour is also a good source of lauric acid, a saturated fat thought to support the immune system and the thyroid. Like most healthy fats, lauric acid also promotes good skin health. Coconut flour is an exceptionally good source of manganese which helps you to better utilize many nutrients including choline and biotin (found in eggs), vitamin C and thiamin. Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels.
Coconut flour is not grain-based, and, as such does not present many of the issues that accompany grains. Coconut flour is gluten-free and, while it does contain food phytate, the mineral-binding effects of phytates in coconut are virtually nonexistent so coconut flour doesn’t need to be soaked.

Baking with Coconut Flour: What you need to know?

In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio. They are not equivalent. Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe.

In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs. In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk.

When baking with coconut, it is best to use established recipes rather than waste considerable expense and time with experimentation.

Tip: If you are frying or sautéing and need to dredge meats or vegetables, you can use coconut flour in an amount that is equivalent to wheat flour. Coconut flour is clumpy. To produce a fine-textured result, the coconut flour must be thoroughly beaten with the other ingredients in your recipe. Coconut flour is dense and can also be dry. Every flour has its peculiar characteristics and baked goods made with coconut flour tend to be dense and dry. To reduce dryness, make sure you’re using plenty of eggs and you can also add cooked, pureed or mashed fruit or vegetables to your baked goods to increase the moisture.

coconut flour


Can there be any disadvantages to this wonderful item? I won’t say that these are disadvantages for sure, just something for you to consider.

First, like mentioned before, coconut flour is very high in fiber. Flaxseeds are considered high in fiber and coconut flour beats it hands down. Now, we can get into the the mindset of thinking if something is good, more is better. But it’s all about balance,  too much fiber can be just as damaging as too little. I am not saying that coconut flour is bad because it’s high in fiber, I am just saying you need to be aware that you consuming very large amounts of fiber at a time with coconut flour.

It’s also not really a “whole food”. Whole wheat flour is a whole food, coconut flour is a by-product, or the leftovers of coconut milk production. That doesn’t make it bad, just something to think about.

Is coconut flour something like it a traditional food for people to consume? I don’t know. Coconut milk, coconut oil and whole coconut,  back in home they are for sure. I just don’t know if some old timers used or still use the flour, so I can say yes, it was or still is a traditional food.

While coconut flour is less expensive than almond flour, it’s still more expensive than some options, especially when you consider you have to use a lot of eggs in a coconut flour recipe to hold it together.

Wheat Germ


Wheat germ is the most vitamin- and mineral-rich part of the wheat kernel. In fact, the germ is actually the embryo of the wheat plant. This embryo will eventually nourish the new wheat plan. This is the reason why it has so many wonderful nutrients.

 Unfortunately, this kernel, which includes the wheat germ, is tragically removed during the refining of whole wheat grains to white flour. In the manufacturing process, it is removed because its healthy oils can go rancid quickly, so removing it makes it easier for food production companies to keep wheat in storage much longer. The germ itself only makes up about 3% of the kernel, and you need over 50 pounds of wheat to get one pound of wheat germ.

 Why Is Wheat Germ So Good for You?

Because it is meant to feed the new plant, wheat germ is packed with good nutrients. Two tablespoons of raw wheat germ have about 1.5 grams of unsaturated fat, 9 grams of carbohydrates, 4 grams of protein, 2 grams dietary fiber, 2 grams of sugars, no cholesterol and about 60 calories. This is plenty of protein and fiber. Plus, it has a number of other healthy nutrients for your body:

 B Vitamins

Wheat germ is packed with important B vitamins, such as folate, vitamin B1 (thiamin) and vitamin B6. B vitamins are important for the heart, to make proper mood chemicals for our brain, and are critical for cardiovascular health.


Wheat germ contains lots of fiber, which is necessary for good blood sugar balance, cholesterol control, intestinal health and detoxification.


Wheat germ has phytosterols, which are actually steroid compounds similar to cholesterol. These phytosterols can lower unhealthy cholesterol and promote a healthy heart. One French study from 1992 found that eating 30 grams, or about a quarter of a cup, of raw wheat germ a day for 14 weeks lowered total cholesterol by 7.2%. It also lowered LDL, or “bad” cholesterol, by 15.4%, and triglycerides, a fat and sugar molecule in your blood, by 11.3%. Another study from the 2003 American Journal of Clinical Nutrition showed that if you removed the phytosterols from the wheat germ, you would not get the same cholesterol-lowering effect. This shows us that the phytosterols are the compound needed to lower cholesterol. In this study, wheat germ with the original phytosterols reduced cholesterol absorption from the intestines by an impressive 42.8%. Other studies suggest that reducing bad cholesterol by just 7% can lead to a 15% lower risk of heart disease. Since wheat germ is one of the most robust sources of phytosterols, wheat germ may indeed be a superfood to lower bad LDL cholesterol.

Healthy Fatty Acids

Wheat germ is a good source of omega-3 fatty acids. Omega-3 fatty acids can help lower cholesterol, lower inflammation, and support a healthy nervous system, which can lower anxiety levels and improve mood.


Wheat germ also contains tons of minerals, including iron, zinc, magnesium, calcium, selenium and manganese. Our body needs minerals to repair itself and run the chemical reactions that keep us healthy.

 Vitamin E

Wheat germ contains plenty of vitamin E. This vitamin serves as a powerful antioxidant that protects the wheat germ oil from becoming rancid too quickly. Vitamin E is an antioxidant that can protect cell membranes, brain cells, and cholesterol molecules from free radical damage. Free radical damage greatly contributes to plaque build-up in the arteries, called atherosclerosis. Vitamin E can help stop that process. Vitamin E is also important for good liver detoxification, immune function, and blood glucose control in both healthy and diabetic individuals.

Processing and Storage

Because the oils and antioxidant content are a major part of what make the wheat germ so healthy, the germ is extremely perishable when exposed to air and can get rancid during the milling process. It is important when it is processed that there is an attempt to decrease the exposure to air as much as possible. Some wheat germ is also “defatted” by using chemicals called hexanes; we recommend you avoid these, for these forms do not have any of the healthful oils or vitamin E. You should refrigerate your wheat germ after you open it to keep it fresh.

How You Can Get Wheat Germ Into Your Diet

While most of us get more than enough wheat in our diet, because the wheat germ is removed, we are usually not getting the best part of the wheat. Wheat germ is fantastic food that usually is in the form of a coarse powder. You can easily incorporate it into protein shakes, oatmeal, casseroles, muffins, and sprinkled over cereal or yogurt. We like to make pancakes with it. You can even make a tea out of it by brewing one tablespoon per two cups of water; steep for 20 minutes, then filter and drink.

 When Should You Stay Away From Wheat Germ?

While wheat germ is generally a wonderful food for health, patients who have Celiac’s Disease or other wheat and gluten allergies or sensitivities should stay away from wheat germ, as well as other wheat and gluten products.

Dinner: A love Story


Light reading while I decide what to cook tonight …

Well, I guess my first question has to be:

What kind of night is it?

Is it the kind of night where I actually have a little time or desire to prepare something while savoring a glass of wine? (Is it Sunday?)

Mmm… Don’t see what I’m in the mood for…

Do I need to redeem myself for some majorly hedonistic eating?

Already decided: a large bowl with corn flakes and milk. And I continue my reading with my favorite book of the moment: La Tabla Esmeralda

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Why is the corn industry spending millions on misinformation campaigns to convince consumers and health care professionals of the safety of their product? 
Could it be that the food industry comprises 17 % of our economy?

High Fructose Corn Syrup


High Fructose Corn Syrup (HFCS) also called glucose/fructose in some other countries, is the principal sweetener used in processed foods and beverages in the United States, due to significantly high tariffs in the sugar prices, that are two to three times higher than in the rest of the world, which makes HFCS significantly cheaper.  It is commonly used in breads, cereals, breakfast bars, lunch meats, yogurts, soft drinks, soups and condiments. HFCS became an attractive substitute and is preferred over cane sugar by the vast majority of American food and beverage manufacturers.


Health concerns have been raised about HFCS, which allege contribution to obesity, cardiovascular disease, diabetes and non alcoholic fatty liver disease. The Corn Refiners Association’s attempt to dispel the “myth” that HFCS is harmful and assert through the opinion of “medical and nutrition experts” that it is no different than cane sugar. It is a “natural” product that is a healthy part of our diet when used in moderation. Except for one problem. When used in moderation it is a major cause of cancer, dementia, tooth decay, and more.

Critics of the extensive use of HFCS in food sweetening argue that the highly processed substance is more harmful to humans than regular sugar, contributing to weight gain by affecting normal appetite functions.

The current debate about the benefits (or lack of harm) of high fructose corn syrup (HFCS) in our diet misses the obvious. The average American increased their consumption of HFCS (mostly from sugar sweetened drinks and processed food) from zero to over 60 pounds per person per year.


During that time period, obesity rates have more than tripled and diabetes incidence has increased more than seven fold. Not perhaps the only cause, but a fact that cannot be ignored.

The goal of the corn industry is to call into question any claim of harm from consuming high fructose corn syrup, and to confuse and deflect by calling their product natural “corn sugar”. That’s like calling tobacco in cigarettes natural herbal medicine.

Here are 4 reasons why you should stay away from any product containing high fructose corn syrup and why it may kill you. 

1. Sugar in any form causes obesity and disease when consumed in pharmacologic doses.Cane sugar and high fructose corn syrup are indeed both harmful when consumed in pharmacologic doses of 140 pounds per person per year.When one 20 ounce HFCS sweetened soda, sports drink, or tea has 17 teaspoons of sugar (and the average teenager often consumes two drinks a day) we are conducting a largely uncontrolled experiment on the human species.Our hunter gatherer ancestors consumed the equivalent of 20 teaspoons per year, not per day. In this sense, I would agree with the corn industry that sugar is sugar. Quantity matters. But there are some important differences.

2. HFCS and cane sugar are NOT biochemically identical or processed the same way by the body. High fructose corn syrup is an industrial food product and far from “natural” or a naturally occurring substance. It is extracted from corn stalks through a process so secret that Archer Daniels Midland and Carghill would not allow the investigative journalist Michael Pollan to observe it for his book The Omnivore’s Dilemma. HFCS is cheaper than sugar because of the government farm bill corn subsidies. Products with HFCS are sweeter and cheaper than products made with cane sugar. This allowed for the average soda size to balloon from 8 ounces to 20 ounces with little financial costs to manufacturers but great human costs of increased obesity, diabetes, and chronic disease. Since there is there is no chemical bond between them, no digestion is required so they are more rapidly absorbed into your bloodstream. Fructose goes right to the liver and triggers lipogenesis(the production of fats like triglycerides and cholesterol) this is why it is the major cause of liver damage in this country and causes a condition called “fatty liver” which affects 70 million people. The rapidly absorbed glucose triggers big spikes in insulin–our body’s major fat storage hormone. Both these features of HFCS lead to increased metabolic disturbances that drive increases in appetite, weight gain, diabetes, heart disease, cancer, dementia, and more.

3. HFCS contains contaminants including mercury that are not regulated or measured by the FDA. An FDA researcher asked corn producers to ship a barrel of high fructose corn syrup in order to test for contaminants. Her repeated requests were refused until she claimed she represented a newly created soft drink company. She was then promptly shipped a big vat of HFCS that was used as part of the study that showed that HFCS often contains toxic levels of mercury because of chlor-alkali products used in its manufacturing. Poisoned sugar is certainly not “natural”. When HFCS is run through a chemical analyzer or a chromatograph, strange chemical peaks show up that are not glucose or fructose. What are they? Who knows? This certainly calls into question the purity of this processed form of super sugar. The exact nature, effects, and toxicity of these funny compounds have not been fully explained, but shouldn’t we be protected from the presence of untested chemical compounds in our food supply, especially when the contaminated food product comprises up to 15-20 percent of the average American’s daily calorie intake?  

4. HFCS is almost always a marker of poor-quality, nutrient-poor disease-creating industrial food products or “food-like substances”. The last reason to avoid products that contain HFCS is that they are a marker for poor-quality, nutritionally-depleted, processed industrial food full of empty calories and artificial ingredients. If you find “high fructose corn syrup” on the label you can be sure it is not a whole, real, fresh food full of fiber, vitamins, minerals, phytonutrients, and antioxidants. Stay away if you want to stay healthy. We still must reduce our overall consumption of sugar, but with this one simple dietary change you can radically reduce your health risks and improve your health.While debate may rage about the biochemistry and physiology of cane sugar vs corn sugar, this is in fact beside the point (despite the finer points of my scientific analysis above). The conversation has been diverted to a simple assertion that cane sugar and corn sugar are not different.

My goal here is not tell you what to eat, buy or even change your mind. What I want is you to be more aware of what is happening around you, what you eat and put into your body, which is your temple, and deserve to be treated as such.



The chocolate is produced from the seed of the tropical theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central America and Southern South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a word meaning “bitter water”. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created, like chocolate chip cookies, which have become very common, and very popular, in most parts of Europe and North America. Gifts of chocolate molded into different shapes have become traditional on certain holidays. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate. (See Spiced Hot Chocolate recipe)

Chocolate makes you live longer. Researchers at Harvard University in the U.S. studied 8,000 men for 65 years and found that those who ate modest amounts of chocolate up to three times a month, lived almost a year longer than those who didn’t eat any. They concluded that this is likely to be due to the fact that cocoa contains antioxidants called polyphenols, also found in red wine, which prevent the oxidation of harmful cholesterol. Antioxidants are also known to protect against cancer.

Chocolate is good for stress. This is thought to be because it contains valeric acid, which is a relaxant and tranquilliser. Also, the sugar in chocolate may reduce stress – sugar has been shown to have a calming and pain-relieving effect on babies and animals because sweet tastes activate the opiate-like substances in our brain.

We all know that chocolate makes us feel better. There are a number of scientific reasons for this. The smell of chocolate has been found to slow down brain waves, making us feel calm. Most of the time our brains are dominated by beta waves – normal waking frequency. When our brain activity slows to alpha waves, we experience a pleasant feeling of calm but alert relaxation.

Also, because most of us find eating chocolate so pleasurable, we release endorphins (also released during sex) in the brain. These have similar pharmacological actions as morphine, acting as pain-relievers and giving us a sense of wellbeing.

Chocolate does not give you spots. Although many teenagers blame chocolate for their acne, there’s no scientific data to confirm this link. Scientists at Missouri University even gave spot-prone subjects chocolate to eat and observed their skin for the next week – with no effect.

Nutritionists say that chocolate does not make you put on weight. You can’t blame any single food on weight gain. So long as you don’t eat more calories than you burn off, you won’t get fat.

Chocolate could boost concentration. This can occur, for example, if you eat it mid-afternoon, when blood sugar levels get a bit low. Chocolate has a reasonably low glycaemic index (GI), which means it gives long-lasting energy because it doesn’t raise blood sugar too quickly. For example, a typical bar of chocolate has a GI of 70 compared with 73 for a bowl of cornflakes. This means a chocolate bar will keep you going for longer. Also, chocolate is a good source of chromium, which helps control blood sugar because it is involved in making glucose available in the body.

Chocolate helps us digest milk. This means it is good for those who are lactose-intolerant. Researchers at Rhode Island University have shown that cocoa stimulates activity of the enzyme lactase in the intestine. We need this to digest lactose, the sugar found in milk. Lactose-intolerant patients showed a reduction in bloating, cramping and diarrhoea when one-and-a-half teaspoons of cocoa were added to a cup of milk.

Chocolate boosts the appetite. This could be because it contains cannabinoid-like substances that are known to affect the hypothalamus, the part of the brain that controls hunger. This isn’t ideal if you’re on a diet but, for those who need to put on weight or who are convalescing, chocolate could be just what you need to help get your appetite back.

Chocolate can make you more alert. It contains a stimulant called theobromine, a caffeine-like substance that is thought to make us more alert. But theobromine doesn’t have the side-effect of giving us the jitters, like caffeine, and chocolate contains only minute amounts of caffeine – a mug of coffee has about 85 mg. compared with just 1 mg. in three squares of chocolate.

Chocolate is nutritious. A 50 gr. bar of plain chocolate contains 1.2 mg. of iron, and 45 mg. of magnesium. And milk chocolate is a reasonable source of calcium – a 50 gr. bar contains 110 mg. However, we’d need to eat about seven bars to get the recommended daily allowances of these minerals.


So, today I want to talk about GMOs.

GMOs or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals. These experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding.

Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit. A large percentage of domestic crops (up to 85% of soybean yields) have DNA that was tweaked in a lab, yet it is nearly impossible to know which food items contain these genetically engineered ingredients.

Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights. GMOs are bad for your body, bad for the community, bad for farmers and bad for the environment. This is why:

1.The health consequences of eating genetically modified organisms are largely unknown. Genetically engineered foods have not been shown to be safe to eat and may have unpredictable consequences. When trans-fats were first introduced, corporations battled to get them onto your grocery shelves – and it is only decades later that this once novel food has been proven to be extremely unhealthful. Many scientists are worried that the genetically altered foods, once consumed, may pass on their mutant genes to bacterium in the digestive system, just like the canola plants on the roadsides of North Dakota. How these new strains of bacteria may affect our body systems’ balance is anybody’s guess.

2. Food items that contain GMOs are unlabeled in America. Why so sneaky? The European Union has banned GMOs, as have Australia, Japan, the UK and two dozen other countries that recognize that a lack of long term studies and testing may be hiding disastrous health defects.

3. Genetic engineering reduces genetic diversity. When genes are more diverse, they are more robust; this is why a pure bred dog tends to have greater health problems than the dear old mutt. Plants with reduced genetic diversity cannot handle drought, fungus invasions or insects nearly as well as natural plants, which could have dire consequences for farmers and communities dependent on GMO crops for survival.

4. Once the mutant genes are out of the bag, there is no going back. Genetically modified organisms contaminate existing seeds with their altered material, passing on modified traits to non-target species. This creates a new strain of plant that was never intended in the laboratory. In North Dakota, recent studies show that 80% of wild canola plants tested contained at least one transgene. In Japan, a modified bacteria created a new amino acid not found in nature; it was used in protein drinks and before it was recalled it caused severe mental and metabolic damage to hundreds as well as several deaths. Japan banned GMOs after this horrific experience. Monarch butterflies have also died after their favorite food, milkweed, was cross-pollinated from Bt corn which rendered it toxic to the endangered species.

5. GMOs are not the answer for global food security. Genetically engineered crops have shown no increase in yield and no decrease in pesticide use. In many cases other farm technology has proven much more successful, and even Monsanto agrees that its genetically engineered crops yield less than conventional farming.

6. Genetically engineered foods have not been proven to be safe, but the few studies conducted don’t look so hot. The organs of rats who ate genetically modified potatoes showed signs of chronic wasting, and female rats fed a diet of herbicide-resistant soybeans gave birth to stunted and sterile pups.

7. Big biotech firms have very sketchy track records, but then again what would you expect from organizations who want to patent the world’s food supply? These massive biotech companies have a history of toxic contamination, deceiving the public and suing small farmers when their patented seeds blew across the fence. Biotech firms sell sterile seeds to African farmers- meaning the seeds are only good for one season, because the plants that grow up will not be able to reproduce. Farmers must buy new seeds every year instead of growing from the previous year’s yield. GMOs are not the farmers’ friend.

8. GMOs require massive amounts of pesticides, herbicides and fungicides. These things are poisons, and should not be eaten or allowed to run off into our water supply. But they are, every day, by companies who care far more about the bottom line than they do about your health, your environment or your children’s future.

The bottom line is that genetically modified organisms have not been proven in any way to be safe, and most of the studies are actually leaning in the other direction, which is why many of the world’s countries have banned these items whose DNA has been genetically engineered. In America, they aren’t even labeled, much less banned, so the majority of the population has no idea that they are eating lab-created DNA on a daily basis.

I know many people who believe that GMOs are good. That they do it for the whole roll of global warming and that this is how nature can survive the mankind era. So I wonder: If the idea is for nature to survive us, then will these foods and plants help to accelerate our demise?

Your best defense is to consume certified organic food, which should not contain any GMOs, and to tell your friends and loved ones to do the same.

What you need to know about…

Talking to my friend Morgan about a video she sent to my email, we ended up talking about almond milk. Not that there’s anything wrong with almond milk or coconut milk for that matter; on the contrary. As milk substitutes are very good. The problem lies in the packaging and other ingredients that are added.

Well, check out the label of the almond milk you normally buy, and see if it contained any or all these dangerous additives, I’m about to describe:

First, Vitamin A Palmitate, the synthetic version of Vitamin A. I personally avoid synthetic versions of Vitamin A like the plague. Every single multi-vitamin I’ve ever examined contains some form of synthetic A, including the so called “whole foods” multis. Synthetic vitamins are the chemical mirror images of the real, natural versions. They can cause imbalances over time. Even small amounts of the synthetic fat soluble vitamins like Vitamin A, can prove toxic and should be strictly avoided! Isolated vitamins such as those produced synthetically, cannot be recognized or metabolized by the body in the same way as the natural version. Synthetic vitamin A is associated with birth defects and bone fractures. It has no benefit in the diet whatsoever.

The second really bad additive in these organic cartons of coconut milk and almond milk is Vitamin D2. Vitamin D2 is a form of the wonder vitamin that you should take great pains to avoid. In all known cases of Vitamin D toxicity where the dose was intentional, Vitamin D2 was the culprit. By comparison, Vitamin D3 is much less toxic and requires an enormous or even an accidental dose to produce any toxic effect. Vitamin D2 is manufactured industrially by irradiating yeast. It is dangerous for D2 to be added to any food product particularly if this product would be given to children, where toxicity symptoms would appear at much lower dosages. Almost none of the store brands of cartoned coconut milk or almond milk are free of these synthetic versions of the fat soluble vitamins!

Notice also that carrageenan is present in this products as well. Carrageenan is so toxic and inflaming to the human digestive system that this food additive is formally classified by the International Agency for Research on Cancer as a potential human carcinogen.

If you or someone in your family are allergic, or you just simply decided to substitute regular milk, I suggest you switch to farm fresh unpasteurized milk, or try this at home to make your own Almond Milk