December 2011


I recently watched Food, Inc. (there is also a book) and it was one of the most influential documentaries I have ever seen. I was blind to exactly how corrupt our government really is, the hidden dangers in our food and the poor farmers that are too fearful to show their faces or use their real names in this documentary for fear of what will happen to them, their families and their businesses. It’s like a creepy farmer horror movie, but it’s actually happening, as we sit here, staring at our computer screens.

I highly recommend watching the movie for yourself, but here’s a sneak peek of what’s included until you get the chance.

Food has changed more in the last 50 years than it has in the past 10,000, and not in a good way. “The idea that you have to write a book to tell people where their food came from shows you how far removed we are from it.” – Michael Pollan, Author of The Omnivore’s Dilemma

The American Supermarket

The modern American supermarket has on average 47,000 products.

There are no seasons in the American supermarket. Instead, food is picked green (way too early) and is ripened with ethylene gas. In the winter, you are eating the “idea” of a tomato.

70 percent of all processed foods in supermarkets have a genetically modified ingredient. (Or genetically modified organism, GMO).

Beef and Poultry

McDonalds, the largest purchaser of ground beef, wants all of their beef to taste the same, which creates a problem, since it will all have to be altered in order to achieve that.

There are currently only a handful of companies controlling our food system (enter fear and anxiety). The top four beef companies control 80 percent of the market. So even if you don’t eat at a fast food restaurant, you are still a part of this horrible system.

Tyson is the largest meat packaging company in the history of the world.

To meet demand, and of course, to make more money, chickens are now raised twice as fast, to be twice as big and have actually been redesigned to have larger breasts because people like white meat. Because they are produced so rapidly, their bones and internal organs can’t keep up with the weight they are carrying, they literally collapse because they cannot walk. Faster, fatter, bigger, cheaper, that about sums it up.

Hamburger meat is cleansed with ammonia to kill E. coli.

Corn and Corn Products

“So much of our industrial food is clever rearrangements of corn.” – Michael Pollan

Because of fertilizer, pesticides, etc., we can grow ten times as much corn than we could in the past. 20 bushels per acre has now become 200+ bushels per acre. 30 percent of our land is devoted to corn, thanks to government policy.

Corn farmers are encouraged to grow as much corn as possible, and the government will come up with uses for them (enter high fructose corn syrup). Our food is now engineered to last longer on shelves, to be produced at a lower cost, etc.

What else is made from corn? Probably the majority of what you eat in a day! Ketchup, cheese, twinkies, peanut butter, cheeze-itz, salad dressing, coke, jelly, sweet and low, syrup, juice, kool-aid, meat and fast food, to name a few. Maltodextrin, xantham gum and ascorbic acid can also all be made from corn. And it’s not just limited to food… Batteries, charcoal, diapers and motrin are corn products as well.

These calories are cheaper to produce, they are heavily subsidized. Snack food calories come from commodity crops like wheat, corn and soybeans.

We Feed Corn to Everyone and Everything

Corn is the main ingredient in feed. Unless you buy grass-fed beef, it was fed corn. Even farmed fish are fed corn. (Note, you can still eat beef and fish if you’d like, just buy grass-fed and wild-caught!)

Cows are not designed by evolution to eat corn, it’s just cheaper for us to eat and corn makes them fat. This high corn diet that the cows is harmful to them. It results in E. coli, and this strain of E. coli evolves, now entering the food system. The E. coli from this corn-fed cow is found in beef, spinach, apple juice and more because of run off. It’s scary to think that even as a vegetarian or vegan, you could be affected by this system.


90 percent of soybeans contain a patented gene that is unaffected by pesticides (2008, Monsanto patented gene). Monsanto is an evil chemical company, pretty much responsible for ruining farmers’ lives and ridding us of any non-GMO soybeans. Monsanto keeps a staff and surveillance teams to prosecute farmers for saving their own non-GMO seeds to plant next year. Monsanto puts those farmers who do not comply out of business by any means necessary. (Think dark and evil forces here).

Poor Treatment of Animals

When you watch the film, they show the hole that they have to cut into the side of the cow, to fish out the E. coli bacteria. Yum. Anyone for a burger? If not today, maybe tomorrow? The average American eats 200 lbs. of meat per year.

These obese, collapsing chickens are packed so tightly together, that they couldn’t walk even if they could. They’re often kept in wire cages, their feet growing over the wires beneath them. Their beaks are seared off so they don’t peck each other or the workers.

Animals stand knee deep in their manure all day long. If we put glass walls on all the processing facilities, we’d have a different food system in this country.

The Corrupted Government

Basically, everyone’s in bed with someone else. We put our faith in the government to protect us, but we’re not being protected at even the most basic level. Regulatory agencies are now being controlled by the companies they’re supposed to be scrutinizing.

In 1972, the FDA conducted approximately 50,000 food safety inspections. In 2006, they conducted only 9,164. Gross.

There are only 13 slaughter houses to process the majority of meat processed in the U.S. They’re all combined, so the odds of one of them carrying something infectious is extremely high.

Something is seriously wrong with some of these people. The meat/poultry associations actually took the USDA to court to say that the USDA doesn’t have the authority to shut down plants, even if the plant is contaminated. (What?!?!) However, after a young boy’s death resulted in a new law called Kevin’s Law, plants that continually produce contaminated meat will be shut down.

The food industry is always looking for steps in efficiency, but each step creates more problems. For instance, if a cow has E. coli, all that is necessary (instead of raging antibiotics, steroids, or another high-tech answer) is five days of a grass-fed diet. It will shed 80 percent of the bacteria that way.

The employers (Smithfield, for example) even have such a twisted hold of their employees, which are bussed in from 100 miles away, they can’t afford to quit.

In the last 25 years, our government has been dominated by the industries it was meant to be regulating.

Everything is about politics, centralized power being used against farmers, workers and consumer who are deliberately being kept in the dark about what they’re eating and what it is doing to their bodies. They don’t want  you to know what’s in it, and they make it against the law for you to criticize their products.

The food industry has different protections than other industries. Oprah was sued for loss of profit by the meat industry for something she said on her show. Six years of litigation, $1 million in legal fees, but Oprah won. Unfortunately there’s not enough people out there with $1 million lying around to fight these companies and win. Another example, in Colorado, you can go to PRISON for criticizing ground beef in the state of Colorado. And Colorado is not alone, there are laws passed in 13 U.S. states that make it easier for food producers to sue their critics for slander. These states include: Alabama, Arizona, Colorado, Florida, Georgia, Idaho, Louisiana, Mississippi, North Dakota, Ohio, Oklahoma, South Dakota and Texas.

You and I

We’re all different. But are we, really? Because there are companies that certainly have us all figured out. We are hard-wired to go for three tastes: fat, sugar and salt. These are rare in nature, but now we can find them everywhere. These things cause spikes in insulin and wear down our metabolism.

Type 2 Diabetes, a disease which in the past only affected adults, now affects children of epidemic proportions.

Hungry For Change?

Consumers CAN and have changed the food industry. An industry’s irresponsible behavior can be changed. Farmers will deliver to the marketplace what the marketplace demands.Start demanding good, wholesome food and those farmers will deliver.Buy from companies that treat workers, animals and the environment with respect. When you go to the supermarket, choose foods that are in season and organic. Know what’s in your food. Read labels.
The average meal travels 1500  miles from farm to supermarket.Shop at local farmers markets, plant a garden (even a small one). Cook a meal with your family and eat together. Buy local. Even your lovable, organic companies like Tom’s is owned by Colgate, Kashi is owned by Kellogg’s.Everyone has a right to healthy food. Make sure your farmers market takes food stamps. Ask your school board to provide healthy lunches. The FDA and USDA are supposed to protect us.Tell congress to enforce food safety standards and reintroduce Kevin’s Law. If you say grace, ask for food that will keep us and the planet healthy.You can change the world with every bite. Go to

So, assuming I hadn’t been at the point of full-blown ear infection, these remedies (particularly the salt sock remedy) would have worked. However, once it becomes an infection, these “cures” are no longer applicable. Here are a couple that I’ve personally tried:

Salt Sock

It’s nice and warm, and feels good against your ear. I prefer this method over the onion method, listed next.

  1. Take about 1 cup of course salt and pour into a pan on the stove.
  2. Stir or shake the salt until its very warm/hot.
  3. Pour salt into the sock (you may need to use a funnel) and tie the top with a rubber band to keep salt from escaping.
  4. Place the salt sock on your pillow and lie with the ear on the sock.  If you use a thinner sock, you can place a towel between the sock and the ear – but its not as effective.
  5. Rest here for as long as you can, at least 10-15 minutes.

Baked Onion

This also feels good against your ear, but…. it will also make your ear/side of your face/your house smell like onions… just a warning!

  1. Bake a small whole onion (two if you need one for each ear) in the oven, 350˚ for one hour.
  2. Remove the onion from the oven and place in a glass jar (mason jar if the onion will fit… you need the onion to be whole).
  3. Poke several deep holes in the onion with a fork, put the end of the jar to your ear immediately to catch the steam escaping from the onion.
  4. Tilt your head sideways and hold the steaming onion jar over your ear until the steam is gone… approx. 5-7 minutes. Once the steam is gone, you can try flipping the onion over and re-poking to release any additional steam it might be holding.
  5. If you do both ears, use the other onion for the other ear.
Please note, I am not a doctor. Please consult your doctor prior to trying any of these techniques if you have concerns. Thanks!

This recipe is: Raw, gluten-free, dairy-free, soy-free, vegetarian and vegan.


Oh. My. Gosh. So… a friend posted this recipe on her Facebook page last night. The moment I read it, I got up from the computer, went directly to the kitchen, and 10 minutes later, I had these ridiculously fabulous brownies in my mouth. Words really can’t explain how delicious they are, you have to try them for yourself! Want even more good news? They’re made with all-natural, healthy ingredients! No refined sugar added, no butter, no shortening and best of all—no baking! Enzymes are left in tact for easier digestion! Hooray!


  • Recipe Yields: 20 servings, but I suppose that all depends on how large your servings are.
  • Prep Time: 10 minutes, if that!
  • Cook Time: None, it’s a raw dish!
  • Freeze Time: Optional, a couple of minutes if you’d like.
  • Notes: Adding some of the optional ingredients will alter the allergen labels.


  • 2 cups walnuts
  • 2 1/2  cups Medjool dates, pitted (Organic if possible)
  • 1 c raw cacao
  • 1 c raw almonds (chopped)
  • 1/4 tsp. sea salt (optional)
  • A squirt, ~1/2 tsp, of agave nectar (optional)
  • ~1/2 tsp. vanilla (optional)


  1. Place walnuts in food processor and blend on high until the nuts are finely ground.
  2. Add the cacao and salt, pulse to combine.
  3. While the food processor is running, add the dates one at a time, through the feed tube. You should end up with a mix that appears like cake crumbs, but when pressed, sticks together easily. If your mixture is not sticking, add additional dates, one at a time.
  4. In a large bow, or in the pan or tupperware you plan on storing the brownies in, combine the brownie mix and chopped almonds by hand.
  5. Press into a lined cake pan, or tupperware. Place in freezer or fridge until ready to serve, store in an airtight container.
  6. Enjoy the best brownies you have ever eaten, and share the healthy love!
Thank you, My New Roots, for this amazing recipe. If you’d like additional information on the health benefits of the ingredients in these brownies, please check out the original post!