Sprouts are the ultimate superfood, incredibly nutritious and packed with power. Sprouts are the basis of life because they rejuvenate, re-energize, and heal. Sprouts are one of the most nutritionally-rich foods. A complete food, they contain protein, carbohydrates, and good fat. They are rich in vitamins, minerals, and natural enzymes. Sprouts can contain all the nutritional value of the whole plant in one little sprout!

Studies have shown that when seeds and grains are germinated, they show an increase in “activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and anti-nutrients.”(1)

Because of the protein shortage during World War II, Dr. Clive M. McKay promoted sprouted soybeans as a wartime food source. The Chinese have included sprouts as a nutritional part of their diet for thousands of years. Adding sprouts is an easy way to add a wealth of nutrition to your diet.

The mung bean is one of my favorite sprouts. A sprouted mung bean has the carbohydrate content of a melon, the Vitamin A of a lemon, the thiamin of an avocado, the riboflavin of a dry apple, the niacin of a banana, and the ascorbic acid of a loganberry— all in one sprout! Dr. Paul Talalay of the American Cancer Society said that “broccoli sprouts are better for you than full-grown broccoli and contain more of the enzyme sulforaphane, which helps protect cells and prevents their genes from turning into cancer.”(2)

The New York Times Reported that “researchers from Johns Hopkins University School of Medicine in Baltimore have found that broccoli sprouts, grown in plastic laboratory dishes from ordinary broccoli seeds, contain anywhere from 30 to 50 times the concentration of protective chemicals found in mature broccoli plants. These chemicals, called isothiocyanates, were already known to be potent stimulators of natural detoxifying enzymes in the body, and are thought to help explain why the consumption of broccoli and other cruciferous vegetables like cauliflower, cabbage and kale is associated with a lowered risk of contracting cancer.

With the discovery that broccoli sprouts are an exceptionally rich source of isothiocyanates, the scientists suggested that the sprouts might offer an easy, palatable and fairly uniform way of getting at least some of the protective benefits of a high-vegetable diet. For example, they said, epidemiological studies indicate that to cut the risk of colon cancer in half, a person needs to eat about two pounds of broccoli and similar vegetables a week, a goal that few Americans meet.

Given the chemical potency of broccoli sprouts, the scientists said, the same reduction in risk theoretically might be had with a weekly intake of just a little over an ounce of sprouts.”(3)

Growing your own sprouts is easy. Anyone can do it, and the sprouts are ready to harvest in four days to a week. All you need are seeds, clean water, and a sieve or sprouting bag or jar. (If you are growing something like wheat or barley grass or sunflower seed sprouts, you’ll also need some trays and nutrient-rich soil.)

The FDA said contaminated food plant seeds can cause food-borne illness, so cleaning seeds first is recommended. Clean seeds with a mixture of lime juice and vinegar or a tiny bit of food-grade hydrogen peroxide.

After this, soak them with EM, an effective microbial inoculant, which is a probiotic blend. Microbial inoculant products include three groups of naturally occurring beneficial bacteria: yeast, photosynthetic bacteria, and lactic acid bacteria. The probiotic “works together with microbes in the area to which it is added, to promote a healthy environment for beneficial microorganisms and larger forms of life, including insects, worms, pets, livestock and people.”(4) (You can purchase the Microbial inoculant, EM, Bokashi, from Arbico Organics in various forms.)

Make a mild mixture of one drop of EM in one cup of pure water, add the seeds, and let them sit for 10 minutes. The seeds and the earth benefit from probiotics, which boost their ability to fight off harmful bacteria, just as our body benefits from probiotics which keep bad bacteria in check. In a sense, we are boosting the earth’s immune system. Then, put the seeds in pure water and soak them overnight. Drain the water. Put them in a sieve or a sprouting bag or jar and place in a cool dark place. If you are growing wheat or barley grass or sunflower seeds, put them in a flat sprouting tray with some organic soil and sprinkle a bit more soil over them. The ideal temperature is 70°F.

I simply lay a dish towel over my sprouts or put them in a dark room. Rinse the seeds (or water the sprouting tray and soil) one to three times a day with pure water until they start to sprout. When they start to sprout, they will grow quickly. After a full day or two sprouting, you can move them to the sunlight. There they will develop chlorophyll, the green pigment found in plants.

Chlorophyll has anti-inflammatory and antioxidant properties. Antioxidants prevent or slow oxidation. (Oxidation leads to cell damage, production of abnormal cells, and disease.) Antioxidants also stop the damage caused by free radicals. Plus, chlorophyll gives sprouts high levels of oxygen.

Nobel Prize winner Dr. Otto Warburg found that cancer cells, bacteria, and viruses could not survive in a body with high amounts of oxygen. (5)

He also determined the ideal pH of the human body is approximately 7. Processed foods are acidic and can make the body acidic. Sprouts are an alkaline food, and a great source of oxygen. Leave the sprouts in the sunlight for a day (or more) to get as much chlorophyll as you can into your sprouts.

I buy a lot of my organic sprouts from the “Indoor Organic Gardens of Poughkeepsie”. They also make an incredibly healthy raw, organic broccoli sprout powder you can add to foods for a super powerful nutritious boost! Put the code “Nancy” in the discount box for a sizable discount, if you order products from them.

Add sprouts to salads, sandwiches, dips, smoothies, green drinks, and juices!

Sources:

1.Azulay, Sol. “Sprouts in the News.” International Specialty Supply. Retrieved from: http://www.sproutnet.com/Sprouts-in-the-Press

2. Staciokas, Linden. (2010, April 21). “Growing Sprouts Is Easy, Nutritious Way to Satisfy Veggie Cravings.” Fairbanks Daily News-Miner. Retrieved from http://www.newsminer.com/features/food/growing- sprouts-is-easy-nutritious-way-to-satisfy-veggie- cravings/article_fcdbf007-b718-5962-a8cb- d9904df23774.html , J.M., et. al. (1994, August 13).

3. New York Times, 1997, “Researchers Find a Concentrated Anticancer Substance in Broccoli Sprouts.” https://www.nytimes.com/1997/09/16/us/researchers-find-a-concentrated-anticancer-substance-in-broccoli-sprouts.html
4. Phillips, John. (2009, January). “Conscious Gardening Workshop at Tree of Life.” Dr. Cousens’ Tree of Life Center US.
5. Chavan, J. and Kadam, S. (1989). “Nutritional improvement of cereals by sprouting.” Critical Reviews in Food Science and Nutrition, 28(5): 401-437. Abstract available at http://www.ncbi.nlm.nih.gov/pubmed/2692609

Note: Part of this article is an excerpt from the 8-time award-winning, best-selling book/cookbook: “How To Be A Healthy Vegetarian“, 2nd edition, P. 105-106.

copyright@nancyaddison2023

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
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Nancy’s website is: https://www.organichealthylife.com
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Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read or heard in this blog/email.

By Nancy Addison CHC, AADP

Nancy’s website is http://www.organichealthylife.com

Nancy ‘s award-winning books on Amazon: Author.to/nancyaddison

Genetically Modified Foods.

Is The US Government Going To Deny Us The Right To Have It Labeled?

This Thursday, Congress is voting on the bill to deny us our rights to have GMO food labeled.

t seems so mind boggling to me that congress would enact a law preventing genetically modified foods from being labeled.
They are taking away our right to know what we are buying.
Why? If it is SO “safe” like they say, then why don’t they want us to know? if they are labeling it for other countries, why can’t they do the same for the US? What are they afraid of by denying our right to know? How much money are our representatives getting from the lobbyist that make them vote in their favor? I asked my representative Pete Sessions to tell me how much money he is getting from the GMO lobbyist for his re-election and other things, that would have him voting to deny our right to know. They call it Accurate food labeling act. That is deceptive in itself. I wonder why he doesn’t care about our rights?
One of their arguments is that it is too expensive, but in reality it’s pennies. And if they are labeling it for other countries who require it, then it is no cost to them to label it for the US market. What are they truly afraid of? and why are we the people of the US being denied our right to know what our food is made of?
Why does the USDA say if you have cancer to eat Organic Food. How Can someone eat properly if it isn’t labeled properly? Why would they say that if it isn’t important to someone’s health and well being.
Does anyone else care about this or is it only me?
I hope you care and let your congressman know it’s not all right with you that they would take away your right to have your food labeled with whether it’s genetically modified or not.

In 2012, an article in Forbes magazine stated it’s not surprising bees are dying off in huge numbers because of the increase in genetically modified foods. “As of 2012, it is estimated that over 70 percent of the food on the U.S. market contains genetically modified organisms, ingredients that have been scientifically engineered in laboratories.”¹⁹ 

Why are GMO (genetically modified organism) foods harmful? Tests feeding three types of GMO corn to rats showed these results:

Effects were mostly associated with the kidney and liver, the dietary detoxifying organs, although different between the 3 GMOs. Other effects were also noticed in the heart, adrenal glands, spleen and haematopoietic system. We conclude that these data highlight signs of hepatorenal toxicity, possibly due to the new pesticides specific to each GM corn.²¹

During the tests, the rats also developed large tumors.

With all the studies revealing the harmfulness of Genetically modified plants and food as well as the toxic poisons they generously pile on them; it makes me very concerned that they are denying us our right to know what kind of food we are eating.

My friend, Richard Kemp with Abilene, TX’s Radio’s Farm and Ranch report on KLGD Radio, reported this today. I thought it was so great, I asked him if I could share it with you. He said yes.

“Everyone deserves to know what’s in their food so they can make informed decisions about what to feed themselves and their families.

Some companies, however, think consumers don’t have a right to know what’s in their food when it comes to genetically modified organisms, or GMOs.

Congress is voting this Thursday to make it illegal for states to require labeling of genetically modified foods.

If you support mandatory labeling of GMO foods call Your Congressman.

We support mandatory GMO labeling for two good reasons.

Contrary to the companies’ well-worn talking points, the cost of labeling is negligible, because companies change their product packaging regularly.

Our analysis of several studies on the cost of GMO labeling found that protecting consumer choice is a bargain at less than a penny per day per person. Companies would be smart to follow those that have already chosen not to pass along that cost to consumers at the register.

First, labeling is a simple and common sense solution to protect consumer choice. Companies that grow and sell genetically modified foods haven’t yet come up with a convincing excuse to explain why their customers should not have this information.

When those companies spend untold millions to keep their customers in the dark by battling efforts to properly label their products, we ask why. And when they tell us products shouldn’t be labeled because they haven’t been proven unsafe, we call foul.

Food labels contain lots of information, from complete lists of ingredients to whether a product is homogenized.

Second, consumers want it. We asked consumers what they think about GMO labeling, and an overwhelming 92% of those polled agreed that genetically engineered food should be labeled as such.

When that many consumers tell us they’re concerned about a product, we make it a priority. Sixty-four other countries have heeded consumers and now require GMO labeling.

These mandatory labeling programs satisfy consumers in the most clear, consistent and accurate way possible.

Companies are quick to make safety claims, but scientists and regulators agree that there are serious potential risks, including the risk of introducing new allergens.

Concerns are also emerging about damage caused by increased herbicide use to our health and environment.

Plants and animals whose genetic material has been artificially manipulated are different from those that occur in nature or that are developed by conventional plant or animal breeding.

GMO scientists can move genes between living things that could never breed together in nature; for example, they have moved fish genes into tomatoes.

When new genes are introduced into plants or animals, they can produce proteins that aren’t usually found in those foods.

Some of those proteins can cause allergic reactions. That’s why the FDA asks companies to voluntarily test those new proteins to see if they resemble any known allergens. But the testing isn’t required and isn’t foolproof.

Research shows that the rise of GMO crops has also led to vast increases in herbicide use, which threatens our health and our environment.

Most GMO crops are engineered to tolerate the weed killer glyphosate, marketed as Roundup, which has recently been classified as a “probable carcinogen” by the World Health Organization.

According to U.S. Geological Survey data, the use of glyphosate on soybeans and corn has gone up seventeen-fold since genetically engineered versions were introduced in 1996.

GMOs have only been in our food supply for a couple of decades; most Americans didn’t grow up eating them.

This is an emerging field, and new information is coming to light every day. Labeling foods made with GMOs is a simple solution to start addressing people’s concerns.

Agreeing to label GMO foods will let companies demonstrate they are listening to the overwhelming majority of their customers. That’s good business.

Labels will give consumers the information they want and deserve, so they can make informed choices about the foods they choose to buy. That’s just the right thing to do.” – Richard Kemp

I agree with Richard. Please call that number today and let your voice be heard!

It is vital to the food quality and health quality of our country and our food supply and I also believe it is our right to know and the country’s obligation to let us know.

Let your voice be heard or they think you don’t care.

I hope you care and let your congressman know it’s not all right with you that they would take away your right to have your food labeled with whether it’s genetically modified or not.

Here is the bill”s link: https://www.congress.gov/congressional-report/114th-congress/house-report/208/1

The House of Representatives will be voting on Monsanto’s dream bill THIS WEEK – and we’re running out of time to stop it.

More than ever, consumers want to know what’s in their food, but this dishonest bill takes us in the wrong direction.

Can I count on you to call on your member of Congress right now and urge him or her to oppose this anti-consumer, anti-labeling bill before the House votes?

Click here to find and contact your congressional representative and urge him or her to support GMO labeling and vote NO on the DARK Act!

Click here for a link to find your congressman.

To listen to Richard’s show click here. http://radio.securenetsystems.net/v5/KLGD

Let me know what you think please.

Sincerely, Nancy

Having just returned from 3 weeks in Cambodia and Thailand over the holidays to visit my daughter, who has been working there for the last 5 months for the United Nations; I realized that I needed something to help me detox all the germs, MSG, sugar, mercury, pesticides, etc out of my system to start off the New Year well.

We need to cleanse because we acquire toxins in our bodies on a regular basis. We live in a world that is literally saturated with toxins. We can get toxins by breathing in polluted air, taking showers in chlorinated tap water, drinking tap water, eating foods when we don’t know their source or preparation method, pesticides, toxic cleaning fluids, dry cleaning fluids, wearing new unwashed clothing, etc. Additionally, our bodies become acidic through stress and the foods we eat. These toxins and acids hurt our bodies deep within our cells. How can the body have a clean liver, blood, or lymphatic system if it is filled with toxins, acid, and waste? A clean intestinal system and frequent, thorough bowel movements are key factors of a truly healthful system.

We absorb most of our nutrients though the intestinal wall. If it is clean, we are able to absorb the nutrients. If it is not clean but is instead full of waste and rancid debris, then the body won’t get the nutrients it needs. Dr. Anthony Bassler, a gastroenterologist, said, “Every physician should realize the intestinal toxemias (poisons) are the most important primary and contributing cause of many disorders and diseases of the body.”30

We also need to cleanse because our intestines can become thick with plaque over time. This “mucoid plaque” can result from consuming foods like milk, wheat, and meat. It can be thick and rubbery. It can even look a little like a rope when it exits the body.

In the book Tissue Cleansing through Bowel Management, Dr. Bernard Jensen, DC, ND, PhD addresses this:

The heavy mucus coating in the colon thickens and becomes a host of putrefaction. The blood capillaries to the colon begin to pick up the toxins, poisons, and noxious debris as it seeps through the bowel wall. All tissues and organs of the body are now taking on toxic substances. Here is the beginning of true autointoxication on a physiological level. One autopsy revealed a colon to be 9 inches in diameter with a passage through it no larger than a pencil. The rest was caked up layer upon layer of encrusted fecal material. This accumulation can have the consistency of truck tire rubber. It’s that hard and black. Another autopsy revealed a stagnant colon to weigh in at an incredible 40 pounds.

Dr. Richard Anderson, ND, NMD addresses the subject of plaque as well. Dr. Anderson, an expert on colon cleansing, wrote Cleanse and Purify Thyself, Volumes 1 & 2. In an article on colon plaque, he says:

The phrase, “mucoid plaque” is a coined term that I use to describe various conditions found throughout the body, especially in hollow organs and the alimentary canal. It is a substance that the body naturally creates under unnatural conditions, such as attacks from acids, drugs, heavy metals, and toxic chemicals.

Professional cleanses, like colonics or enemas, can get this old, leftover waste and plaque out of the intestinal tract. (See “Colonic Cleanse,” below.)

I recommend cleansing for a minimum of three days and as long as 21 days to detoxify the body and adjust its pH on a regular basis. This will keep the inner environment of the body’s digestive system cleaner, healthier, and able to support a healthy immune system.

Along with this comes an additional benefit. A major part of the body’s happiness chemical, serotonin, is synthesized in the gastrointestinal tract. It is no wonder people feel happier and better when their bowels are clean and functioning in the optimum way! I do a month-long cleanse every January to start off the New Year fresh and renewed after too much holiday party munching.

Each time you cleanse, it will get easier. Eventually, or maybe very quickly, you will see a difference in how you feel. The following cleanse, detox program kit is a farily new detox- cleanse system I  use and love!

Detox Cleanse System

 

THE SIMPLEST & MOST COMPREHENSIVE DETOX SYSTEM EVER IS NOW AVAILABLE FOR PRE-ORDER!

Tony Robbins Loves this company and the cleanse – detox system so much, that he made a video about it!

I’m so excited to share with you the experience of, Ultimate Detox System! 

I want everyone to have the most successful experince detoxing or cleansing  possible. Because i care so much, I will provide you a free detox – cleanse counseling session, when you order this detox cleanse using my affliate link.

Toni Robbins loves this detox system and Hemp oil.

This is an incredibly powerful 2-step toxin elimination system with specifically detailed protocols designed to detoxify the liver, eliminate harmful substances from the body, and help ensure you’re living at optimal health and wellness!

 

 

LIVER CLEAR

This is the ‘push’ — a proprietary blend of botanicals with potent bitter, drainage and detoxification capability, along with specially chosen phytonutrients that promote our own powerful endogenous antioxidant defenses.

I think it is the best one. I love it!

MEGA BINDER

This is the ‘catch’ – a universal blend of synergistic binders that capture toxins in the GI tract, including mycotoxins, cyanotoxins, pesticides, herbicides, endotoxins, endocrine disruptors, inflammatory molecules, toxins found in bile, and heavy metals including mercury.

 

 

If you are ready to experience the simplest and most effective total body detoxification, then PRE-ORDER TODAY!

This system gives you defined cycles of detox protocols that can be used for maintenance or high intensity toxin elimination. The Ultimate Detox System was designed to optimize your life, and we can’t wait for you to experience it first!

There is a special price this month on the cleanse and the hemp oil. Click here for the link.

This company also has an amazing protein powder, hemp infused moisturizers.

The new hemp infused moisturizer boost cellular hydration and produces a youthful, luminous glow that we can’t wait for you to experience !

I want everyone to have the most successful experince detoxing or cleansing  possible. Because i care so much, I will provide you a free detox – cleanse counseling session, when you order this detox cleanse using my affliate link. 

You can contact me at nancy.g.addison@gmail.com and put “detox  questions” in the subject line.

Let me know if you have any questions!

Sincerely, Nancy

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

 

Medical Disclaimer:Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

        Smell is one of our strongest senses and it invokes all kinds of memories and feelings. That is one of the reasons we crave certain foods at various times. When we smell or eat these certain foods, it gives us that feeling of comfort we may have felt at a special time in our life.

         Well, the State Fair of Texas was here these last few weeks. For all of you that don’t know what it is, the State Fair of Texas is a big festival located in Dallas every year. It provides various kinds of entertainment, crafts, competitions, exotic food (like fried oreo cookies), games, shows, displays, vendors, a midway and animals It is the largest state fair in the US and runs for about 3 weeks.

         I always loved eating the corn dogs that they sell there. Eating those corn dogs was a once a year special treat. It is one of my “comfort” foods from my childhood, because it reminds me of being with my family and friends at the fair.

        When I became a vegetarian 27 years ago, I couldn’t eat the ones that they sell at the fair; so I decided to create my own! These are healthier, because they are baked and made from whole grain, healthier fats and organic ingredients.

        The cornbread recipe for this dish can be made on it’s own as a delicious corn bread that can be served with your meal. Being from Texas and part of the south, my grandmother always made me cornbread and black eyed peas for dinner, when I would visit her; so it reminds me of my grandmother.

        This may be a reason I like to make this bread or dish when my children are home visiting. Making this cornbread, as a part of the corn dogs, makes it special and a lot more fun as a meal or snack.

A great side bonus, is that it also makes the house smell great and feel comforting!

Nancy’s Texas Corn Dogs

        Home-made corn dogs! These are delicious and became one of my children’s favorite meals when they were growing up! These are a fun food to make for occasions like football watching parties. Be sure to buy certified, organic cornmeal. This recipe is fairly quick and easy, and, because it calls for quinoa flour, it is gluten-free. I added some options for a vegan version of this recipe in the ingredient list.

        Serve these warm with a little mustard or ketchup on the side.

        This recipe calls for: tiny single loaf baking pans. I bought a bunch of them to use just for this recipe. If you have some large muffin pans or cups, you could use them instead.

Ingredients:
2 T. extra-virgin, pure coconut oil
1 c. whole grain, organic, non-GMO cornmeal
½ c. whole grain quinoa flour
1½ T. baking powder (non-aluminum)
½ tsp. baking soda
½ tsp. sea salt
2 eggs (substitute a mashed up banana for a vegan version)
1½ c. buttermilk (you can use a thick coconut yogurt instead for a vegan version)
2 T. ghee, melted (you can use coconut oil instead for a vegan version)
2 T. honey
1 pack your choice of hot dogs (I use a vegetarian version)

Directions:

1. Preheat oven to 450 degrees.

2. Place coconut oil in the tiniest loaf pans you can find, and let it melt in the oven for a couple of minutes. Remove from oven and set aside.

3. Sift together cornmeal, quinoa flour, baking powder, baking soda, and sea salt.

4. In a large bowl, beat eggs.

5. Add buttermilk, melted ghee, honey, and melted coconut oil to beaten eggs, and beat together.

6. Place a tiny piece of parchment paper in the bottom of each pan.
Coat with coconut oil, and then turn it over and leave it in the bottom of the pan. (This will make it much easier to take out of the pan when it is finished.)

7. Cut hot dogs to fit into the pan lengthwise. Leave a little space at each end for the cornbread to cover it.

8. Add dry ingredients to wet ingredients.

9. Pour batter into the pans over parchment paper.

10. Cut the hot dogs; so that they will fit into the pan neatly in the middle of the corn bread. Place hot dogs in the center of the pan, so that they are surrounded by the corn bread on all sides.

11. Bake about 35 minutes.

Tops should be golden brown and sides should have pulled away from the sides of the pan. (You can do the toothpick test to see if the center is done.)

This recipe will make about 12 mini corn dogs.

Notes:
1. Have hot dogs ready. When the batter is ready, it is best to get it
into the pans and then the oven very quickly.

2. Larger-sized hot dogs usually taste better.

3. This recipe calls for tiny loaf pans that are made for baking bread. They are sold separately or as a large pan with individual, mini-loaf spaces. Many stores, including Sur La Table, Williams-Sonoma, Crate and Barrel, and Target, sell the pans. If you don’t want to buy one, simply use a small cooking container that is about an inch and a half deep and longer than it is wide.

4. You can buy the sticks to put the corn dogs on at those stores as well!

Remember to put in the main ingredient.

The Main Ingredient is Always Love!

The information you read on labels should have to tell you what kind of ingredients are in the product. I always buy certified organic, when I can. Even if it is fresh, whole food, I want to know, if it is genetically modified for one thing. Certified organic used to mean that it was “not” from genetically modified seeds.

The certified organic has been watered down so much, that they have more and more (over 250) non-organic ingredients that can be added to them, as well as foods from genetically modified seed, I was so sad, when they started putting people on the certification board that were tied in with these huge industries that are in the business of genetically modified foods.

I am alarmed at the studies done on animals that have been given a diet of genetically modified food.

The industry keeps these quiet. “An estimated 75 percent of foods in U.S. grocery stores contain GM ingredients. About seven out of every 10 items in the average grocery cart have been genetically modified. And don’t bother reading labels to see if you’re buying a GM product, because no labeling is required.” (1) “What I know is that, there are two basic types of genetically engineered crops on the market now: herbicide-tolerant and insect-resistant.

Herbicide-tolerant crops usually include corn, cotton, sugar beets, soy, and canola. These are grown to handle the direct use of pesticides on them. There are over a billion pounds of pesticides used in the United States alone, each year. Many of these chemical fertilizers were developed for use as bombs or poisons in warfare. They poison our food and our environment.

Pesticides particularly affect our nervous system. Insect-resistant crops usually include corn, potatoes, soy, and cotton. These plants actually produce an insecticide to kill insects that feed on them. If this is what the genetically engineered plant is doing to a small insect, then what is it doing to the person who is eating this food? The effect of this type of plant on the environment and in the human body, especially long-term, is unknown.

Genetically engineered, or genetically modified (GM), plants are escaping into the wild and inter-breeding with wild plants. Our pollinators, such as bees, are in trouble now. Are genetically engineered plants a contributing factor? Good question. Genetically engineered food is such a recent food product that no long-term, in-depth studies show their long-term effect on humans or the ecosystem. You must decide for yourself if eating food that has pest control built right into it or has large amounts of poisons put on it is good for human consumption.” (2)

So, this November, California will vote for “the right to know” what is in their food. I am a member of a group called “ Slow Food.” The group of Slow Food USA is supporting this campaign to make these companies and the producers of genetically modified foods actually put it on the label of the food. I support this right to know. Here is a link for you to help with the campaign.

So, if you want to know what and where you food came from, join in and sign you name for fair, healthy, good, and clean food! If they do it in California, then we may be able to get in the other states as well. Let’s get this supported! Let your voice be heard!

Slow food says,” This issue isn’t just about California. With just 33 days left until election day,Monsanto, DuPont, Dow, ConAgra and other pesticide and processed food corporations have come up with $34 million to ensure you’re kept in the dark about what’s in the food you eat and serve your family. Slow Food USA stands in opposition to these forces.”

They also said, “At a recent event in California, Slow Food’s founder Carlo Petrini told us that passing Proposition 37 should be Slow Food California’s top priority in the next 33 days. Without taking a position for or against GMOs, he urged us to protect our right to know what we are eating. “The campaign is important for all of Slow Food,” he said. “And not only for California but for the entire United States and the whole world.” He told us all that the world is watching — can we protect our right to know?”

Here is the link!

Sources:

1.- Mercola, Dr. Joseph. “Everything You HAVE TO KNOW about
Dangerous Genetically Modifi ed Foods.” Dr. Joseph Mercola’s
website. October 17, 2009. articles.mercola.com/sites/articles/
archive/2009/10/17/everything-you-have-to-know-about-dangerous-
genetically-modifi ed-foods.aspx.
2. Addison, Nancy’s award-winning book, “How To Be A Healthy Vegetarian” June, 2012.
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By Nancy Addison