Why You Shouldn't Buy Food That is Being Advertised

Author Michael Pollan’s New Advice on Buying Food:

“Don’t Buy Any Food You’ve Ever Seen Advertised”

Source: Democracy Now
Michael Pollan is one of the nation’s leading writers and thinkers in this country on the issue of food. He is author of several books about food, including The Botany of Desire, The Omnivore’s Dilemma and his latest, In Defense of Food: An Eater’s Manifesto. In light of what he calls the processed food industry’s co-option of “sustainability” and its vast spending on marketing, Pollan advises to be wary of any food that’s advertised.

Michael Pollan: So, I’ve had to update my rules. And with all this new marketing based on these ideas, my new suggestion is, if you want to avoid all this, simply don’t buy any food you’ve ever seen advertised. Ninety-four percent of ad budgets for food go to processed food. I mean, the broccoli growers don’t have money for ad budgets. So the real food is not being advertised. And that’s really all you need to know.

The Transcript :

AMY GOODMAN: Energy, healthcare, agriculture, climate change, global outbreaks like swine flu—what do all these topics have in common? Food. That’s right, none of these issues can really be tackled without addressing some of the fundamental problems of the food system and the American diet.
Well, my next guest is one of the leading writers and thinkers in this country on food. Michael Pollan is a professor of science and environmental journalism at University of California, Berkeley, author of several books about food, including The Botany of Desire, The Omnivore’s Dilemma and his latest, In Defense of Food: An Eater’s Manifesto, which just came out in paperback. Michael Pollan joins me now in our firehouse studio for the rest of the hour.
Welcome to Democracy Now!
MICHAEL POLLAN: Thank you, Amy.
AMY GOODMAN: Well, it’s good to have you with us. Let’s start with, well, the latest news over the last month, swine flu. How is that connected to industrialized agriculture?
MICHAEL POLLAN: Well, we don’t know for sure yet. We’re still kind of investigating. But the best knowledge we have is that this outbreak came from a very large industrial pork operation, pork confinement operation, where, you know, tens of thousands of pigs live in filth and close contact. And this was in Mexico.
And, you know, it’s very interesting. Last year, eighteen months ago, the Pew Commission on animal agriculture released a report calling attention to the public health risks of the way we’re raising pork and other meat in this country. And they actually predicted in that report—they said the way you’re raising pigs in America today creates a perfect environment for the generation of new flu pandemics, basically because once you get that mutation, which sooner or later is about to happen, it very quickly—you have so many different—so much genetic material coming together, so concentrated, and then so many pigs can catch it, and that this is a—you know, we’ve created these Petri dishes for new diseases. And here we go.
AMY GOODMAN: And what has been the industry response?
MICHAEL POLLAN: Oh, the industry response and the media response, by and large, is not to pay attention to that part of the story. We haven’t gotten a lot of investigation of, well, exactly how do these things evolve and how did these conditions contribute to it.
The other angle, too, is that, you know, as we bring any pressure to bear on American animal agriculture, the tendency is going to be for it to move to Mexico. And indeed, that appears to be the case here, that these are American corporations who have to escape any kind of environmental regulation, have moved their confinement, animal operations, south of the border.
AMY GOODMAN: Explain how these animal operations work.
MICHAEL POLLAN: Well, a pig confinement operation is a pretty hellish place. They are, you know, tens of thousands of animals, kept jammed together. The animals are so close together that they have to snip their tails off, because the animals are so neurotic—I mean, pigs are very intelligent; they’re smarter than dogs—that they will nip at each other’s tails. They’ve been weaned so early that they have this sucking desire, and so they take it out on the tails of the animal right in front of them. So they snip the tails off, not to stop the procedure, but to make it so painful that animals will avoid having their tails bitten, just to make them raw and painful.
They administer antibiotics to these animals on a regular basis, because they could not survive without them. And the waste goes down directly below the animals into this giant cesspool that’s flushed, two or three times a day, out. I mean, they’re just—you know, they’re incubators for disease.
The sows remain in crates their whole lives, so they can be conveniently inseminated, and they have their babies right there in their crates. You know, to go to one of these places is to stop eating industrial pork, basically. I mean, if we could see into this industrial meat production, it would change the way most of us eat.
AMY GOODMAN: It’s amazing, because the whole coverage, it seems, of swine flu is to be afraid of human beings coming over the border, that they are the main problem.
MICHAEL POLLAN: Yeah, that they’re carrying it, yeah, yeah. No, it’s not—we don’t—it is not contracted by eating the pork. That doesn’t, you know, seem to be a problem. And some countries have taken that tact, used this to keep out American pork. But that link hasn’t been made.
AMY GOODMAN: Can you talk about corporations in other ways, like Monsanto, talking about the sustainability of genetically modified foods?
MICHAEL POLLAN: Yeah, Monsanto is very much on the attack right now, pushing its products, particularly in Africa, and making the case that the most sustainable agriculture will be intensive production on the land base we have. The argument is that there’s only so much arable land in the world, we have ten billion people on the way, and that the only way to feed them is to get more productivity over the land we have, to further intensify agriculture, using their genetically modified seeds.
And the word “sustainable” is never far from their lips. And they have this amazing ad campaign. Two things are notable about it. One is that the language of sustainability and the critique of industrial food is being picked up by some of the major players within industrial food, either as an effort to co-opt the rhetoric or simply confuse the consumer and the citizen.
The other thing is that it’s very interesting that Monsanto should be arguing that it has the key to improving productivity. If indeed what we need to do is improve productivity, don’t look at genetically modified crops. They have never succeeded in raising productivity. That’s not what they do. If you look at the—the Union of Concerned Scientists just issued a report looking at the twenty-year history of these crops, and what they have found is that basically the real gains in yield for American crops, for world crops, has been through conventional breeding. Genetic modification has—with one tiny exception, Bt corn used in years of very high infestation of European corn borers—has not increased productivity at all. That’s not what they’re good at. What they’re good at is creating products that allow farmers to expand their monocultures, because it takes less management. So, if indeed we need to go where Monsanto says, there are better technologies than theirs.
AMY GOODMAN: What about companies boasting that they use real sugar, like that’s a health claim.
MICHAEL POLLAN: Well, you know, it’s very interesting. Since this book came out, where I argue don’t buy high-fructose corn syrup and don’t buy products with more than five ingredients, suddenly the industry is—you know, they’re so clever. I just—I have to hand it to them. But now they’re arguing that their products are simpler, and there’s new Haagen-Dazs 5, which is a five-ingredient Haagen-Dazs product. You know, it’s still ice cream. Ice cream is wonderful, but we shouldn’t treat it as health food because it now has only five ingredients. Frito-Lay is—
AMY GOODMAN: You’ve had a big effect.
MICHAEL POLLAN: Well, but I don’t know if it’s for the better. I mean, I think—
AMY GOODMAN: Frito-Lay?
MICHAEL POLLAN: Frito-Lay potato chips now is arguing that they’re local. Now, you have to remember, any product is local somewhere. Right? This food doesn’t come from Mars. But to think that Frito-Lay as a local potato chip is really a stretch.
So—and on the high-fructose corn syrup thing, now that you’ve got Snapple and soon-to-be Coca-Cola making a virtue of the fact that they contain real sugar, no high-fructose corn syrup, what that is is an implicit health claim for sugar. And that is an incredible achievement on the part of industry, to convince us that getting off of high-fructose corn syrup has made their products healthier. It has done no such thing. Biologically, there’s no difference between high-fructose corn syrup and sugar.
AMY GOODMAN: Well, explain why you were going after high-fructose corn syrup.
MICHAEL POLLAN: Well, my argument about high-fructose corn syrup and why you should avoid it is it is a marker of a highly processed food. I’m just trying to help people, when they’re going through the supermarket—the main thing you want to avoid is processing, you know, extreme processing. And high-fructose corn syrup—I mean, think about it. Do you know anyone who cooks with high-fructose corn syrup? It’s not a home—it’s not an ingredient you’ll find in a home pantry. It’s a tool of food science.
My problem with it is its ubiquity through the food system. You have high-fructose corn syrup showing up where sugar has never been—in bread, in pickles, in mayonnaise, in relish, in all these products—that they basically have found that if you sweeten anything, we will buy more of it. High-fructose corn syrup is a very convenient, cheap ingredient, because we subsidize the corn from which it’s made.
But to boast about your product not having high-fructose corn syrup as being some kind of virtue is really stretching it. And I think what we see here is another example of the food industry’s ingenuity in taking any critique of industrial food and turning it into the next marketing strategy. It’s a lot like the low-fat campaign, you know, which began as a government critique of food, you know, beginning with George McGovern in the ’70s saying we should eat less red meat because of heart disease. Whatever you think of the science of that, which turns out not to have been that good, it was a well-meaning campaign to improve the American diet. Industry came back and re-engineered the whole food system to have less fat in it and no fat in it. And that campaign sold a lot more food. And, in fact, since that campaign, we’ve been eating about 300 more calories a day, and we’re a lot fatter. So, you can’t—you just can’t underestimate their ability turn any critique into a way to sell food.
So, I’ve had to update my rules. And with all this new marketing based on these ideas, my new suggestion is, if you want to avoid all this, simply don’t buy any food you’ve ever seen advertised. Ninety-four percent of ad budgets for food go to processed food. I mean, the broccoli growers don’t have money for ad budgets. So the real food is not being advertised. And that’s really all you need to know.
AMY GOODMAN: Michael Pollan, the Food and Drug Administration is slapping General Mills with a warning over its claim that Cheerios—
MICHAEL POLLAN: Lowers cholesterol.
AMY GOODMAN: —is clinically proven to help lower cholesterol. They say it makes it a drug under federal law.
MICHAEL POLLAN: Yeah. Well, good for them. I mean, you know, the FDA has been so lax, and the reason you see this proliferation of bogus health claims all through the supermarket has basically been the FDA has been hands-off for a decade. And to see them tighten a little bit and make these companies prove these health claims—
You know, another piece of advice from In Defense of Food is, don’t eat any food that comes with a health claim. It sounds counterintuitive, but if you’re worried about your health, that is not the healthy food. The healthy food is in the produce section. It’s sitting there very quietly, without budgets to do this research, without budgets for marketing, without packages to print health claims on. So just kind of tune that out.
AMY GOODMAN: What do you make of the new Agricultural Secretary, Tom Vilsack?
MICHAEL POLLAN: Well, it’s interesting. When Vilsack was appointed, I was disappointed initially. And I said something like, this was agribusiness as usual. He has surprised me in various ways, and I have some reason, cautious, for hope. I think he has a mandate from President Obama to begin reforming things.
He has appointed as his number two—the woman running the Department of Agriculture, Kathleen Merrigan, is a proven reformer. She developed the organic program in the department and as a staffer to Senator Leahy back in the ’90s. And she is really committed to sustainable agriculture. This woman will be running the Department of Agriculture. I think that’s wonderful. We’ll see what she can do. She’s up against an incredible amount of opposition.
He made an initial move to go after subsidies that was not very well handled and was rebuffed very easily by the agriculture committees in the House and Senate. He, I think, will do a lot to support local agriculture. He’s very committed to farmers’ markets and developing these local food chains, and I think that’s very encouraging.
But he has a mission to make “nutrition” the watchword of the nutrition programs in the Department of Agriculture: School Lunch, Food Stamps, WIC. Now, that sounds kind of “duh,” but, in fact, those programs have nothing to do with nutrition right now. They’re essentially ways to dispose of agricultural surpluses. So if they actually raise the nutrition standards and make that the focus—
AMY GOODMAN: What do you mean, they’re the way to—
MICHAEL POLLAN: Well, the reason we have a School Lunch Program, you know, it began as an effort really to get rid of this incredible overproduction of American agriculture. I mean, we’re using our children as a disposal for excess, you know, cheap ground beef and cheese and all these corn products, and that the—you know, under the School Lunch Program, we feed our kids chicken nuggets and tater tots in school. We’re using the School Lunch Program to teach them how to become fast-food consumers. So, it’s not about health, and it needs to be about health. So, if he can move that program in that direction, I think that will be wonderful.
AMY GOODMAN: Michelle Obama’s organic garden, that the pesticide industry had in a memo that they shuddered when they heard her use the word?
MICHAEL POLLAN: Yes. You know, I think her garden is actually a significant development. I mean, you can dismiss it as symbolic politics, but in fact symbols are important. And the word “organic” are fighting words in this—is a fighting word in this world. And she did not have to say it was an organic garden; she could have simply said it’s a garden. And that she did was noticed.
And the Crop Life Association, the trade group of the pesticide makers, wrote her a letter, being as cordial as you must be to a First Lady, saying, you know, “You’re really casting aspersions on industrial agriculture, and we really hope you will use our crop protection products.” In other words, “Buy our poisons, whether you need them or not.”
AMY GOODMAN: We’re talking to Michael Pollan. His latest book, now out in paperback, In Defense of Food: An Eater’s Manifesto. Your words of wisdom? Your food for thought? Eat food, not too much, mostly plants?
MICHAEL POLLAN: Yeah, it’s very simple. It really is. I mean, you know, as a journalist, you know this, that usually when you drill down into a subject, you find things are more complicated than you thought, and the blacks and whites don’t quite work anymore. When it came to nutrition science, the deeper I went, the simpler it got. And by the time I had spent two years studying what we know about nutrition and health, I realized that, you know, all the—that you could dismiss so much of this sketchy science, and as long as you ate real food, and not too much of it, and emphasized plants more than meat in your diet, you would be fine, and that the over-complication of food by industry, by government, is something really to be avoided.
And so, the challenge is, though, how do you identify food? Because now the market is full of these edible food-like substances, the ones that carry the health claims, the—
AMY GOODMAN: What do you mean, “edible food-like substances”?
MICHAEL POLLAN: Well, these are products of food science. These are the stuff in the middle of the supermarket, the stuff that doesn’t go bad for a year, deathless food, immortal food. You have to think, well, what does it mean to say a food has got a shelf life of six months or a year? It means it has been engineered to resist bacteria, pests of all kinds, fungi, mold. And what does that mean? Well, it has no nutritional value for those things. The insects, the bacteria, they’re not interested in the Twinkie, because there’s nothing of nutritional value in it.
AMY GOODMAN: Can you talk about how the food system affects healthcare and the whole issue of healthcare reform?
MICHAEL POLLAN: Well, I think that we are soon to recognize that we are not going to be able to reform healthcare, which depends on getting the cost of healthcare down, without addressing the American diet, the catastrophe of the American diet.
The CDC, Centers for Disease Control, estimates that of the $2 trillion we’re spending on healthcare in this country, $1.5 trillion is for the treatment of preventable chronic disease. Now, that’s not all food, because you have smoking in there, too, and alcoholism. But the bulk of it is food. Food is implicated in heart disease, which we spend, you know, billions and billions on. It’s implicated in type 2 diabetes. It’s implicated in about 40 percent of cancers. It’s implicated in stroke, all sorts of cardiovascular problems.
And, you know, in a sense, the healthcare crisis is a euphemism for the food crisis, I mean, that they are identical. And I do think that President Obama recognizes this. And I think that you will see programs to address this, because that is how you could—you know, a better School Lunch Program would be a down payment on the healthcare reform, because you would reduce long-term the costs of the system. Treating a case of type 2 diabetes costs the City of New York, every new case, $500,000. It is bankrupting the system. And it’s preventable.
AMY GOODMAN: How is it treated?
MICHAEL POLLAN: Well, type 2 diabetes is, once you contract it, it’s $13,000 a year in additional medical costs. It takes something like ten years off of your life span. It means an 80 percent chance of heart disease in your life, a possibility of amputation and blindness, you know, being tethered to machines and drugs your whole life. It’s a very serious sentence, and it’s entirely preventable with a change in lifestyle.
The interesting thing is, why don’t we have really powerful public interest ad campaigns to inform people about this? I mean, the way the government could save the most money the most easily would be having a public advertising campaign about the dangers of soda. There are a great many children that, simply by getting off soda, avert this whole course.
AMY GOODMAN: What do you think of taxing soft drinks, that they’re talking about now?
MICHAEL POLLAN: You know, I’m not sure, frankly. I haven’t really thought that through. It’s probably not a bad idea. I think that the cheapness of high-fructose corn syrup and sugars in our economy is part of the problem and that when we started subsidizing—I guess I would attack it on the other side. We should not be making these corn-based products so cheap with our tax dollars. I think we have to change the subsidies. The reason that soda is so cheap is that we subsidize corn in huge amounts, and I think we have to change the incentives down on the farm. I think that’s really where I would put my emphasis.
AMY GOODMAN: What about large corporations buying up the farmland of poorer countries?
MICHAEL POLLAN: Well, this is going on. There is a growing recognition that the great unrenewable resource is arable soil in this world and that countries like China realize that they will not be able to feed their population on their soil base, because of their numbers, but also because they poison so much of their soil. Their soil is polluted, and they have a serious problem with that. So they are buying up huge swaths of land in Africa.
This is a political disaster, you know, waiting to happen. I mean, Africans, you know, are going to stand by while their best farmland is being used to feed Chinese? I mean, I don’t see this as a sustainable solution for anybody. But this is what’s happening.
And we should take note and realize that our farmland is so precious, and we should be very careful about developing it, and we should certainly be careful about letting it run off into the Mississippi River because we’re failing to put in cover crops and things like that.
AMY GOODMAN: We just have twenty seconds left, but you wrote a long letter to President Obama, to the “Farmer-in-Chief,” as you put it. What’s the most salient point in it?
MICHAEL POLLAN: The most salient point is simply, you are not going to be able to tackle either the healthcare crisis or climate change unless you look at our food system. In the case of climate change, food is responsible for about a third of greenhouse gases, the way we’re growing food, the way we’re processing it and the way we’re eating. And the healthcare crisis, as I’ve talked about. So we need to address it. It’s really the shadow issue over these other two issues.
AMY GOODMAN: Michael Pollan, I want to thank you for being with us. His latest book, In Defense of Food: An Eater’s Manifesto, it’s just come out in paperback. Also his book, The Omnivore’s Dilemma and The Botany of Desire.

Fountain of Youth Discovered in The Most Remote Regions of The World

Ponce De Leon once fought fierce battles with native tribes out of ignorance looking for The Fountain of Youth . Today, like Ponce De Leon, Baby Boomers are fighting their own battle searching for the Fountain of youth not out of ignorance, but out of necessity.

With our busy and hectic lives we have no time to eat right. We choose our food according to convenience, so we pop the vitamin pills hoping to compensate for the lack of a healthy balanced diet. Our shelves are lined with vitamins, lotions and potions, some that are not only useless, but can actually harm us.

Perhaps there is no Fountain of Youth in the tradition of the term. However, when it comes to longevity and anti aging we have lots to learn from less developed cultures like Himalayan people, for they are as close to the Fountain of Youth as it comes in terms of health and longevity.
Himalaya where the highest mountains in the world are, is the place where the natural medicine originated. The pristine environment, which has soil that is incredibly rich in minerals upturned ions ago, is the place of many exotic plants and herbs.

This is the place where Natural Science Institute discovered a region called the “Hunza Valley” in a remote area of Indo China , where living up to the age of 120 is not uncommon.

Observers reported to their amazement seeing men in their 80’s, and 90’s lifting heavy rocks and boulders building their terraced gardens, and joining in games of strength and endurance with opponents half their age. They have been astounded by seeing these 80 year old men exercise by digging holes in the ice and swimming under the ice with the endurance and strength of 30 year old men.

The scientists observed that Hunzas not only lived long lives, but their long lives are healthy, virtually free from pain and illness, their vision is sharp, at the age of 80 they have no gray hair, they have boundless energy and strength, and their minds are clear.
In their language you won’t find the words for illnesses that have become all to familiar in our western world.

Their secret to long and healthy lives is contributed to a combination of factors.
The Hunza’s live in remote isolated place away from pollution and harmful stress of modern civilization.
They practice dailly art of relaxation and energy manegement with deep rhythmic breathing tecniques and meditations.
Their life style provides for the excercise of strength and endurance.

Hunza's daily food consumption consists of;
Fresh fruits and vegetables such as string beans, peas, carrots, turnip, squash, spinach, lettuce, apples, pears, peaches, apricots, apricot pits, cherries and blackberries and Goji berries.

Their staple food is whole grains such as barley, buckwheat, millet and wheat and yogurt.

Milk and cheese is their main source of protein. Meat is consumed only on special occasion. Chicken being the most common.

Their special bread, called chapatti is served with every meal. Chapatti is made from non refined whole flour of either barley, buckwheat, millet or wheat.

Hunzas eat only two meals a day. The first meal is served at twelve noon. This may sound surprising, since Hunzas engage in demanding physical labor all morning long on an empty stomach. The truth is that these people eat very little. Their average daily diet totals about 1.900 calories daily, while an average USA citizen according to USDA consumes about 3,300 calories daily.
Another contributing factor to Hunza’s health is that their medical system is based on preserving health. Their daily consumption of healing foods and herbs helps to prevent illness from occurring in the first place.

The direct opposite to our pharmaceutical oriented system which appears to have a little interest in keeping us healthy. In fact, their very livelihood depends upon us being sick.

Modern day doctors may look at the Hunza people and dismiss them as a primitive and unsophisticated culture. Yet, how sophisticated can we be if our society is plagued by illnesses that shorten our lives, or worse, prolong pain and suffering?

After reading this you might be tempted to pack up and join the Hunza people. The good news is, you don’t have to join the Hunza’s in search of a Fountain of Youth, but you might have to look beyond your average supermarket for fresh, natural unprocessed and unaltered food.

Simplify your lifestyle. Find time for to exercise, relax and find something to be passionate about.

If you are buying your produce from the supermarket, then make sure that you supplement your food with whole food products.

Eat dark green leafy vegetables such as broccoli, brussels sprouts, kale, spinach and collard greens

Brightly colored fruits and veggies loaded with antoxidants such as, red and yellow peppers, squash, beet root, tomatoes, oranges, plums, apriccots, and berries.
If there is something that we can learn from Himalayan people, it is that taking care of your health starts long before any signs of illness appear.

Remember that health is your most precious commodity, and that sound healthy life practices applied over a lifetime is the real “Fountain of Youth"
On Oprah Show, Dr. Mehmet Oz,, regarded as a professional in the field of nutrition and anti aging gives advice to Ben Gordon of Chicago Bulls on high energy foods.

http://www.serenityforyou.freelife.com/pop/dsp_04_002_GoChi_Trailer.html

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What is The Difference Between Natural and Synthetic Vitamins?

If you ask a chemist to explain the difference between natural and synthetic vitamins, most will tell you that there is no structural difference in terms of ability to prevent vitamin deficiency.

They will also tell you that anything that has a coal in molecular structure is "organic" because of carbon in it's molecular structure. For example take look at the label on the loaf of bread among other vitamins it lists barley, malt and ferrous sulfate. Ferrous sulfate is used as a preservative and a weed killer, and thiamine mononitrate that is also added to enriched breads comes from coal tar similar to the one used on roofs.

Natural Vitamins are found in foods, they are unaltered and come with other minerals and interrelated nutrients which body recognizes as food. They are not broken down into molecular structure that would change their biochemical function. The food source that they come from should be listed on the label. When looking for natural vitamins the label should clearly say "Whole Food Product".

When using whole food vitamins body will select the need for absorption and remove the excess. In natural vitamins other nutrients and vitamins are present, which help proper absorption, while in synthetic vitamin these co-factors for assimilation are absent.

Synthetic Vitamins are man made in laboratory. They are chemically altered and reconstituted . They are taken from food source and manipulated with heat and chemicals to extract particular vitamin as a stand alone source. Nutrients in nature do not occur alone, they come with other minerals and nutrients that work synergistically.

With synthetic vitamins body has no choice but to take large doses, which overloads the system with toxins. That is the reason why sometimes when synthetic vitamins are taken in large doses they make you feel great for the first week, after that some actually start feeling fatigued as a result of pyruvic acid build up.

By supplementing your diet with whole food products, and being aware of what you put into your body is just one way you can take charge of your health right now, so that you can prevent illness later.

Are you Wasting Your Money on Synthetic Vitamins?

In medical studies the researchers found that vitamins taken by around a third of the population do not extend life and may even cause premature death, according to a respected group of international scientists. Patients' use of synthetic Vitamin E, for example, resulted in increased rates of lung cancer, heart attacks and death. link to the article

When reading that article please keep in mind that the studies were done on artificial or synthetic vitamins not on a vitamins that come from the natural, whole food source.

How to know if your vitamins are not artificial?

Your vitamins are not artificial if they are listed along with their food source. For example: Vitamin C from oranges, Vitamin A from Carrots, Vitamin E from wheat germ oil or almonds, the synthetic form is labeled "D, L" while the natural form is labeled "D" . Vitamin B from sea vegetables, parsley or from the fruits.

Did you know that fluorescent yellow urine is a sure sign that your vitamins are synthetic, as they are flushed right out of your system.

Our bodies are not designed to live on pills, but on a food.
Most artificial vitamins are not bio-available, meaning that our body can't convert it into food source, and in the long run synthetic vitamins can actually hurt us.

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Drink Tea to Loose Belly Fat

Teas contain polyphenols and a small amount of natural caffeine, the combination that was proven to fight the belly fat.
Green tea has been clinically shown to increase thermogenesis, meaning that it increases the speed and rate in which your body burns the calories.

White, wu long, and black teas limit the amount of fat calories and starch absorbed from a meal. This becomes a powerful combination in fighting a weight loss.

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TOP 20 ANTIOXIDANT - RICH FOODS

TOP 20 FRUITS, VEGETABLES AND NUTS AS MEASURED BY TOTAL ANTIOXIDANT CAPACITY PER SERVING SIZE (from USDA Food and Nutrition Center Website)

1 Small Red Bean (dried)Half cup 13727

2 Wild blueberry 1 cup 13427

3 Red kidney bean (dried)Half cup 13259

4 Pinto bean Half cup 11864

5 Blueberry (cultivated) 1 cup 9019

6 Cranberry 1 cup (whole) 8983

7 Artichoke (cooked)1 cup (hearts) 7904

8 Blackberry 1 cup 7701

9 Prune Half cup 7291

10 Raspberry 1 cup 6058

11 Strawberry 1 cup 5938

12 Red Delicious apple One 5900

13 Granny Smith apple One 5381

14 Pecan 1 ounce 5095

15 Sweet cherry 1 cup 4873

16 Black plum One 4844

17 Russet potato (cooked)One 4649

18 Black bean (dried) Half cup 4181

19 Plum One 4118

20 Gala apple One 3903

The U. S Government's Medline Plus database defines antioxidants as substances that help to protect your cells against the effects of free radicals.
Free radicals are molecules produced when your body breaks down food or by environmental sources as tobacco smoke, radiation, and automobile exhaust.

You produce free radicals when you exercises and when you are under stress. They can also contribute to premature aging of your body and mind.

The clinical research Studies Revealed that one of the best ways to increase your body's antioxidant power is by drinking GoChi (The brand of Himalayan Goji juice). Just 4 ounces per day can significantly improved body's immune system and antioxidant capacity by:

A) Increasing the Superoxide dismutase (SOD) The body's primary antioxidant defense against inflammatory free radicals, and increase in Glutathione peroxidase (GSH-PX) Important antioxidant and detox enzymes.

B) Improving in body's key immune system, Lymphocytes: White blood cells necessary for immune defenses. Interlukin 2 (IL-2): An important cell-signaling molecule and immunoglobulin G (IgG): A powerful and essential antibody.

It is important to know that the best antioxidants come from the food source, as they are highly bioavailable. Avoid lab created, synthetic antioxidants as they can do you more harm than good. You can tell those by reading your labels, and by the way they turn your urine fluorescent yellow color. The sure sign that they are being flushed out.
Best wishes to your health!

Himalay's and Hunza's Diet

Written by; social anthropologist Dr. Julie Flowerday who has lived and worked extensively in the Hunza Valley. Her e-mail is flowerda@email.unc.edu.
Marta Luchsinger, who coordinated production of the recipe book, visited Hunza as a doctoral student at the University of Bath.
Mareile Paley is a graphic designer who lives in Hong Kong with her husband, free-lance photographer Matthieu Paley (http://www.paleyphoto.com/).
This article appeared on pages 34-43 of the May/June 2006 print edition of Saudi Aramco World.

Left: A woman uses a wood-fueled stove inside her home in the town of Karimabad. Right: Rice does not grow at Hunza’s altitude, but wheat thrives, and it provides the staple grain of Hunza cuisine.
So it is that the “traditional” underlies life-shaping experiences. The Karimabad women thus added something of their life histories to the recipes we collected through their fierce labors of love, which have made generations of women and their fathers, husbands, brothers, sons and daughters happy and well-nourished. We, in collecting these recipes, and you, in recreating them, honor the cultural heritage of the unspoken heroes and heroines of Hunza.
—Julie Flowerday
Wheat is Hunza’s main staple food. Rice, otherwise so common in Asia, cannot be grown in the mountainous terrain and high-altitude climate, and so different breads and wheat-based dishes replace it. Other grains such as buckwheat and barley are also cultivated.

Maltash is “aged butter,” prepared from milk that is scalded before churning. Its strong taste is so valued that maltash is a gift for births, weddings and funerals—taxes can even be paid in maltash. The older the maltash, the more valuable it is. Wrapped in birch bark and buried in the ground,it may lie for years or even decades before the head of the family decides it is time to dig it out.

Kurutz is a salty, sour, rock-hard cheese that is a favorite soup flavoring. It is made by boiling down lassi (see page 43), together with a piece of older kurutz that gets the enzymes started, as in sourdough bread. The resulting soft pasteis pressed and sun-dried. Similar cheese is made from Mongolia to Tibet.

Dried apricots are a favorite snack and an ingredient for soups and juices. The valley is known for its abundance of apricots, most of which are collected in late summer to dry in the sun on rooftops, walls and boulders.

Apricot kernels are very similar to almonds in taste and used in much the same way, as a snack and for cooking. Children often crack the hard shell of the apricot pits with a stone to get to the delicious kernel.
Apricot oil is traditionally extracted from the kernels by hand, though machines are slowly replacing the hand-work. There’s a sweet and a bitter apricot oil: The sweet is for cooking; the bitter is a beauty product for skin and hair.
Tumuro is a native wild thyme which is found in the mountains surrounding the valley. It is used freshand dried.
Coriander is not native to Hunza, but it grows easily in the harsh climate, and it is a very popular herb to season soups andmeat dishes.
Turmeric usually comesas a bright yellow powder and is also a favorite import. It is mainly used in small quantities to color soups and other dishes.

Wheat is Hunza’s main staple food. Rice, otherwise so common in Asia, cannot be grown in the mountainous terrain and high-altitude climate, and so different breads and wheat-based dishes replace it. Other grains such as buckwheat and barley are also cultivated.
Maltash is “aged butter,” prepared from milk that is scalded before churning. Its strong taste is so valued that maltash is a gift for births, weddings and funerals—taxes can even be paid in maltash. The older the maltash, the more valuable it is. Wrapped in birch bark and buried in the ground,it may lie for years or even decades before the head of the family decides it is time to dig it out.
Kurutz is a salty, sour, rock-hard cheese that is a favorite soup flavoring. It is made by boiling down lassi (see page 43), together with a piece of older kurutz that gets the enzymes started, as in sourdough bread. The resulting soft pasteis pressed and sun-dried. Similar cheese is made from Mongolia to Tibet.
Dried apricots are a favorite snack and an ingredient for soups and juices. The valley is known for its abundance of apricots, most of which are collected in late summer to dry in the sun on rooftops, walls and boulders.
Apricot kernels are very similar to almonds in taste and used in much the same way, as a snack and for cooking. Children often crack the hard shell of the apricot pits with a stone to get to the delicious kernel.
Apricot oil is traditionally extracted from the kernels by hand, though machines are slowly replacing the hand-work. There’s a sweet and a bitter apricot oil: The sweet is for cooking; the bitter is a beauty product for skin and hair.
Tumuro is a native wild thyme which is found in the mountains surrounding the valley. It is used freshand dried.
Coriander is not native to Hunza, but it grows easily in the harsh climate, and it is a very popular herb to season soups andmeat dishes.
Turmeric usually comesas a bright yellow powder and is also a favorite import. It is mainly used in small quantities to color soups and other dishes.
Bread Staple Food of Hunza's
Hunza’s ubiquitous chappati is actually a culinary import from the south. Really traditional Hunza bread is a thin wheat bread known as the khamali. Compared to a chappati, it is much larger in diameter, and the reason was practical: Wood for cooking fires is precious, and by baking a large piece of bread you can take advantage of the heat on the rather large cooking plate of a traditional Hunza stove.

Phitti is probably the most famous of all Hunza breads and a common breakfast food. Thick and nutritious, with a crusty outside and a soft interior, it is time-consuming to prepare: The dough is put into a sealed metal container, and after all the other cooking has been done at night, the phitti is tucked into the embers of the hearth, where it bakes overnight.

Diltar The Refreshing Yogurt Drink
People call it buttermilk, lassi or simply a yogurt drink. Traditionally, diltar is prepared in a goat- or sheep skin which is shaken or rolled on the ground until butter forms. An alternate method uses a tall, narrow wooden cylinder and a long, thick pole in a process much like churning butter. Nowadays, the simplest way to make diltar is to mix yogurt with an equal amount of water and blend at high speed for a few minutes. Add salt, sugar or fruits like bananas or mangos as you please.

Himalayan Secret to Health

Imagine... Delicious, mouth watering juice… that travels thru your veins, muscles, tissues, and bones …directing your cells to heal your body on its own...supporting your immune system...increasing your energy and strength...melting away your stress.

Science fiction? Science, Yes! Fiction, No!

Dear Friend, This product is for real and it comes from a tiny red fruit called Goji. Goji grows on top of the world closest to the sun in the mystical Himalayas, in soil that is incredibly rich in minerals, upturned from deep within the earth eons ago.

Goji is jam packed with powerful nutrients that will renew your life and supercharge your health.
Goji's health benefits have been enjoyed for 4,000 years by the Himalayan people who were the first natural healers. Their traditions have been passed on since the very beginning of civilization and now to you. It is not uncommon for Himalayan people to live 100 years or more virtually free from pain and illness. Their vision is sharp, and they have boundless energy and strength. Their language doesn't even have words for many health conditions we experience in our world. The secret of their health is the daily consumption of a tiny red berry called Goji.

How Goji works?
Scientists found out that the Goji fruit of Himalayan origin contains astronomical levels of unique bio-active saccharides, a family of complex carbohydrates that defends the body against illness,pollutants and free radicals. These unique polysaccharides known as LBP's or Lycium Barbarum Polysaccharides can't be found in any other food on earth. Polysaccharides are not vitamins, minerals, amino acids or enzymes, but they are in a class of their own. They are often referred to as the "missing link" between what we eat and what our bodies need for optimal functioning.

The scientists and nutritionists are just beginning to understand complex role these sugars play in our body. The polysaccharides impact your health by the complex role that they play in the body. Their main role is facilitating cell to cell communication. When cell to cell communication brakes down we get sick. By adding Goji to your daily diet you are preventing breakdown in cellular communication and supplying your body with nutrients, minerals and powerful antioxidants.



It is natural not to focus on consequences of poor nutrition, but I urge you to start preventative care of your health NOW. By adding goji to your regular diet you are providing your body with the highly boiavailable nutrition in the form of polysaccharides, supporting your immune system with most nutrient dense food on earth.

How is GoChi different from Himalayan Goji Juice?

GoChi was developed as a direct result of FreeLife's worldwide research efforts, and represents the next generation of Himalayan Goji Juice. It contains all the goodness of our original juice and much more!

GoChi is scientifically demonstrated to deliver results in just 14 days; it contains at least 30% more LBPs than Himalayan Goji Juice; it is preservative free; is certified kosher and halal for our Jewish and Muslim friends respectively; and has been preferred in taste tests to our already delicious Himalayan Goji Juice.

Double Blind Placebo Study Revealed...

Neither test group knew whether they were drinking the real GoChi or the fake juice. Nor did the scientists know which group was drinking the real GoChi juice or the placebo! In the scientific world, this is called a randomized, double-blind, placebo-controlled trial, and it is the Gold Standard for high-quality research studies.

For a full two weeks before the start of the study, and during its entire duration, the participants were instructed to refrain from the use of goji products, dietary supplements, energy drinks, or green tea. That way, we could be certain that any positive results would be a direct result of drinking GoChi. In practice, it can be very difficult to ask people to change their habits and preferences just because they are participating in a clinical study, and yet it is essential that they play by the rules in order to ensure a fair and honest result. Also, it is important that everyone who starts the study remains committed to finishing it, because a high dropout rate can skew the results. For these reasons, we selected 35 of our employees at random to participate. This is standard practice for clinical trials, and it enabled us to monitor the study more effectively. The randomized, double-blind, and placebo-controlled design of the study ensured that the results were absolutely fair and beyond reproach. Also, this study will be published in a peer-reviewed journal later this year—yet another indication of how valid the study is.

The results of the study noted below are currently only approved to be used for marketing purposes in the United States and Puerto Rico. As GoChi is released in other markets around the world, please check your country specific website to see what claims your governmental agencies will allow FreeLife to make regarding GoChi and the new study.

The first thing studied was fatigue because that’s become a chronic and serious problem in modern society. The placebo group found no statistically significant benefit. But the GoChi group showed a statistically significant improvement.

The next thing to be tested was energy levels during the day. As you would expect from the fatigue scores, the placebo group had no statistically significant improvement. But the GoChi group experienced an energy lift throughout the day. And it’s important to note that GoChi contains no caffeine or any other stimulant.

For athletic performance, the placebo group showed no significant difference, yet the GoChi group showed a significant improvement.

The researchers also tested stress levels and calmness. Once again, the placebo group showed no significant difference, yet the GoChi group showed significant improvements, feeling calmer and less stressed. This benefit alone will positively impact the lives of millions of people who are not experiencing a good quality of life due to increased stress.

There were significant improvements in mental function. The researchers tested for mental acuity and the ability to focus. Again, the placebo group showed no significant improvement, but the GoChi group showed a substantial improvement in those areas.

The researchers had heard reports that people were sleeping better when drinking our goji juice, so they tested for quality of sleep and ease of waking up in the morning. The placebo group had no statistically significant difference in these areas, but the GoChi group had a tremendous difference in both the quality of sleep and the ease with which they wake in the morning. In fact, 80 percent of the GoChi drinkers reported better quality of sleep, and 70 percent reported a refreshed and easier awakening.

When asked how healthy and content they felt, the placebo group noticed no statistically significant difference, but the GoChi group noticed a significant improvement, feeling both healthier and more content. The GoChi group also noticed a much better improvement in feeling happier than did the placebo group.

Finally, in a big surprise to the researchers, the GoChi drinkers noticed a significant improvement in bowel regularity, while the placebo group noticed no difference.
Get your GoChi today.

GoChi Effect

The GoChi Effect™
Fight the Effects of Modern Society with Age-Old Wisdom
The 13 benefits identified in FreeLife's GoChi™ study are no coincidence. Combined, they have been described as "The GoChi Effect™," as the benefits are all interrelated.

The 14-day study included 35 test subjects, divided into two groups. The first group was given GoChi. The second group, the placebo group, drank a similar-tasting juice that did not contain any LBPs, the active ingredients of GoChi. The GoChi group experienced statistically significant results in all 13 categories, whereas the small changes experienced by the placebo group were deemed to be statistically significant in only one category. Neither FreeLife's scientists who conducted the study, nor its employees, who served as the study's participants, knew if they were drinking the real GoChi or the placebo, which looked and tasted like GoChi.

4 ounces...14 days...13 amazing benefits Buy GoChi Today!

GoChi The Next Generation Himalayan Goji Juice

The goji berry has been revered throughout Asia for its unmatched ability to promote health and balance the body's energies, especially the "vital life force" known as chi. Science has revealed that the secret to goji's powerful benefits lies in a group of unique bioactive molecules, not found in any other plant on earth, called Lycium barbarum polysaccharides (LBPs).

FreeLife International® is the first and only company to develop a proprietary Spectral Signature LBP Process™ to do what no other company can do: identify, isolate, and select only those berries that contain the full spectrum of LBPs to deliver a consistently high potency and perfect balance of these all-important nutrients.
People everywhere have experienced tremendous results with Himalayan Goji® Juice, making it the bestselling, number one goji product in the world. And now, the best has gotten even better with GoChi™.

Developed as a direct result of FreeLife's worldwide research efforts, GoChi represents the Next Generation of Himalayan Goji Juice, delivering an unprecedented potency and balance of the unique LBPs (Lycium barbarum polysaccharides) in the goji berry.
Named for the "go" in goji and chi, the ancient Chinese term for "vital life force," GoChi contains all the goodness of Himalayan Goji Juice, and so much more!

Scientifically demonstrated to deliver results in just 14 days
At least 30% more LBPs (the active ingredient) than Himalayan Goji Juice
Preservative-free
Certified kosher and halal
Tastes better than ever
The next generation of Himalayan Goji Juice is here and it's only available at FreeLife! Do you GoChi?™ With 13 scientifically demonstrated reasons, there's no excuse not to!
A Smile In Every Bottle!™
FreeLife donates a portion of the sale of each bottle of Himalayan Goji Juice and GoChi to children in need through our charitable-giving program, GojiKids®, to help children everywhere live happy, healthy lives.
4 ounces...14 days...13 amazing benefits Buy GoChi Today!
© 2008 FreeLife International

Science Fiction?

Dear Friend,
Imagine: Delicious juice… that travels thru your veins, muscles, tissues, and bones …directing your cells to heal your body on its own...supercharging your immune system...increasing your energy and strength...melting away your stress.

Science fiction?
Science, yes!
Fiction, no!

This product is for real and it comes from a tiny red fruit called Goji. Goji grows on top of the world closest to the sun in the mystical Himalayas in soil that is incredibly rich in minerals upturned from deep within the earth eons ago.

It does not matter if you are young, old, healthy or health challenged,
this product provides wide range of health benefits for the entire family.

It is jam packed with powerful nutrients that will renew your life and supercharge your health.

Dear Reader,
Please know that it’s not an accident that you came upon this web page। If you agree with me that health is our most precious commodity then you owe it to yourself to find how you too can improve your health and the quality of your life।
My inspiration to share these Internet pages comes from my heart and form the testimonials of those who have tried this product।

I was someone who was always so busy taking care of my business and my kids that I did not even have time to eat right। By late afternoon I was so fatigued and sluggish that I simply could not function and had to take a nap or drink coffee just to keep going.

Then one day a friend told me about this product called Himalayan Goji juice. I decided to give it a try.
Shortly after I started drinking this product I was amazed at energy level and well being I experienced. I no longer got tired, even my PMS symptoms vanished and I am even able to take daily power walks now।

I was so impressed with the results I experienced that I decided to market this product myself and have it available for people just like me.Since then I feel blessed to have found this amazing product and to work with the company that brings health, hope and opportunity to so many people all over the world.
Best wishes to your healthy life!

My gift to you; Free download chapters of Dr. Earl Mindell's book "Himalayan Health Secret"
Ljubica "Lu" Prince World - Wide Marketing Executive
Email me