Friday, July 20, 2012

CARRAGEENAN not SAFE for human health as previously thought!

Carrageenan is a common food additive that comes from red seaweed also known as Irish Moss or Chondrus Crispus. Carrageen has long been used as a thickener and emulsifier in ice cream, yogurt, cottage cheese and other processed food products, including soy milk.

Carraggenan is an extract from red seaweed
Carrageenan in dried powder
Carrageenan added to plant milks: Soymilk, Almond Milk.

However, results of a study published in October 2001 suggest that carrageenan may not be as safe as once thought. Findings from animal studies and a review of the scientific literature showed that degraded forms of carrageenan can cause ulcerations and cancers of the gastrointestinal tract.
The researcher who made the connection between carrageenan and cancer, Joanne Tobacman, an assistant professor of clinical internal medicine at the University of Iowa College of Medicine, noted that as long ago as 1972 the FDA determined that there was enough evidence from animal studies to limit the type of carrageenan that could be used in foods. However, in 1979, the FDA rescinded its proposed limitation and since then, no action has been taken.
Concerns about carrageenan have centered on the "degraded" type which is distinguished from the "undegraded" type by its lower molecular weight. Most of the studies linking carrageenan to cancer and other gastrointestinal disorders have focused on degraded carrageenan. But Dr. Tobacman thinks that undegraded carrageenan - the kind most widely used as a food additive - might also be associated with malignancies and other stomach problems. She suggests that such factors as bacterial action, stomach acid and food preparation may transform undegraded carrageenan into the more dangerous degraded type. Dr. Tobacman's findings were published in the October 2001 issue of Environmental Health Perspectives, a publication of the National Institute for Environmental Health Sciences (NIEHS), a branch of the National Institutes of Health. So far, no government action has been taken as a result of Dr. Tobacman's findings. She is currently looking into the possibility of an association between carrageenan and breast cancer risk.
Given this new information on carrageenan, I would recommend avoiding regular consumption of products containing it. While some brands of soy milk do contain the additive, others do not. With a little research you should be able to find a product that suits your taste and doesn't contain carrageenan.

Andrew Weil, M.D.

Saturday, July 7, 2012

SINGAPORE; Fast food intake increases risk of diabetes and heart disease in Singapore



Dr. Neal Barnard, president of the Physicians Committee of Responsible Medicine (PCRM)

Taking control of DIABETES with a Plant-Based Diet:

New food guidelines are best yet, but not enough,
                     PCRM                                      The American Dietetic Association (ADA)

These two graphics show what PCRM has achieved in the recognition and inclusion of Plant-Based foods by the main stream of  nutritionists and dieticians. The PROTEIN group indicates the options to include animal sources, and leaves it open to the consumer. We are not quite there yet, but with time and the overwhelming evidence, this will also change!
The group of dairy is out of the plate. No words necessary to explain as a secondary option. This is also an improvement.

Dr. Barnard on PHYSICALLY ADDICTIVE FOODS: Chocolate, Cheese, Meat and Sugar:


Friday, July 6, 2012


Living the Food Revolution with John and Ocean Robbins: Week 4 - Being a Food Revolutionary

                                                         Wednesday June 27, 2012
How do you become a REVOLUTIONARY and an educator on Living the Food Revolution on your daily life?: GIVE, CONNECT, SPREAD the message!

The Context

Find out the truth about genetically modified foods, and the real effect of the food you eat on your health and on our world. Then learn how to put that knowledge into actionable and delicious practice in your life.
Best selling author, John Robbins, joins forces with his son, Ocean Robbins, to give you practical, step-by-step support to bring your food choices into alignment with what you truly value.
Living the Food Revolution will extend your life, increase your vitality, and help you take a stand for a more compassionate and sustainable world.
Here are a few of our favorite Big Ideas from Week 3 - Being a Food Revolutionary:

Big Idea #1: How to Have the Conversation

How do you engage with people about what you've learned? How do you share all of this with people you care about?
First off: save your breath for those who are interested. :)
Ask them, "would you like to know?" If their answer is "no," then don’t go on.
You can also ask, "Are you available to hear the reasons I have and the things I’ve learned about food and health, the environment, the way animals are treated, or about world hunger and our diets?"
Ask what the other person knows about food. You want a dialogue!
The worst thing is lecturing or preaching—when the other person tunes out and you don’t even notice.
We want a connection and a rapport that allows for learning, mutual curiosity and growth!
The tendency to talk down to people is something we also need to be on the look out for. As Martin Luther King, Jr. shared: "You have no moral authority with those who can feel your underlying contempt."
Let's march forward as a revolutionary, expressing ourselves with respect for others and ourselves!

Big Idea #2: Focus on Connection

Ocean shared a heartwarming and touching story of learning to connect with his autistic son, of meeting his son on his level.
If we want to move and inspire people, we need to connect with them. We make contact, we connect, and then we keep going.
Asking “Are you interested?” gives others the opportunity to know more. If they ask why you eat that way, you have no idea if they are genuinely curious or if they are being critical.
Ask them where they are in their journey: what do they like or don’t? What frustrates them? What is their suffering (if they’re open to sharing it)? What are they learning?
To truly change someone's mind, connect with his or her greatness and potential first! :)

Big Idea #3: Watch the Body Language

How do you know if the conversation you're having is going nowhere? Check out your own body language!
Does your body feel tight? Is your breathing shutting down? If so, you’re tuning into them turning out. There’s a collapse and contraction; the energy is compressing rather than expanding.
We always want to be in a conversation where that inquiry is expanding. If there’s resistance to what you're sharing, acknowledge it; don’t fight it, and perhaps suggest that you pick this talk up “another time.” :)
Be mindful of the other person as well: are they making eye contact with you? are they asking questions? are you talking by yourself for too long?
Following this course of action can lead to more positive conversations and interactions!

Food for thought:

Here's an inspiring quote Ocean shared that motivates him in his work:
This is the true joy in life, being used for a purpose recognized by yourself as a mighty one. Being a force of nature instead of a feverish, selfish little clod of ailments and grievances, complaining that the world will not devote itself to making you happy. I am of the opinion that my life belongs to the whole community and as long as I live, it is my privilege to do for it what I can. I want to be thoroughly used up when I die, for the harder I work, the more I live. I rejoice in life for its own sake. Life is no brief candle to me. It is a sort of splendid torch which I have got hold of for the moment and I want to make it burn as brightly as possible before handing it on to future generations.
~George Bernard Shaw
Your relationship to food, no matter how conflicted, can be a doorway to freedom.
Join Geneen Roth on this journey with her "Women Food and God" Self-Guided Online-Retreat. It's, quite simply, a guide for a beautiful life.
If you, or someone you know, is interested in more scientific data on a plant-based diet's impact on health, check out The China Study by T. Colin Campbell and Thomas M. Campbell!
Ocean and John also recommend the book (here) and the movie, Forks Over Knives. Here's the trailer:
For mail-order GMO-free foods anywhere in the United States, check out
Green Polka Dot Box!
For more information about soy (which was raised in our first class), and many other good resources, check out John Robbins’ new book:
And here's an article about soy on the site!
If you were left with any questions at the conclusion of this course, please post them on John and Ocean's Facebook Page, and they will do their best to answer them there.
If you would like to share any feedback on the course, including suggestion for improvement or testimonials that they might use in inspiring future participants, please share them on their Facebook page or write Ocean directly.
Hope you enjoyed this course and we look forward to sharing more wisdom with you in the future!