July 13, 2010 – Satellite radio proves to reach a vast market for the owners of Raw-Nation™, the company behind the unique, new organic aphrodisiac supplement, Hot Rawks™.

Hot Rawks™ proprietors Joe Odell and Julie Wilson were invited as guests on the Tiffany Granath Show, Playboy Channel 99 on Sirius/XM Radio.

“Our goal is to make raw, organic herbs sexy and appealing to the mainstream,” says Julie Wilson, “Natural remedies are far too often marketed in a bland, boring way. We’re trying to change that perception and we felt that Playboy Radio could help promote what we’re doing to the masses.”

After being featured on just one episode of the Tiffany Granath Show, their website literally exploded with nearly half a million hits. Along with that was the obvious increase in sales.

“Do not confuse natural for organic,” Wilson warned on the air, “The word ‘natural’ isn’t regulated. Choose organic herbs and foods whenever possible.”

Literally hundreds of thousands of passionate listeners flocked to the Hot Rawks™ website to find out more about this unique product and its benefits. This proves just how many people are interested in organic products and want natural alternatives to the myriad of chemical-filled drugs and medications filling their medicine cabinets.

Raw-Nation’s Hot Rawks™ is available in select stores and online at www.HotRawks.com.

Dale DaBone New Spokesperson for World’s Only Organic Sexual Enhancer, Hot Rawks™

June 15, 2010 – Dale DaBone is back and taking over. Aside from starring in some of the hottest adult films currently on the market, he’s also endorsing a unique, new aphrodisiac supplement, Hot Rawks™.

Hot Rawks™ isn’t your average gimmicky enhancement pill. Powered by innovative new company, Raw-Nation™, Hot Rawks™ proves to be anything but hokey. It is completely natural, certified organic, vegan, non-GMO, gluten-free, and specifically designed to enhance libido, energy, and stamina without the use of harsh stimulants, toxic chemicals, or pesticides. Hot Rawks™ is gaining popularity among young and old alike with their edgy marketing campaign.

“We want to make raw, organic herbs sexy and appealing to the mainstream,” says Julie Wilson, who, along with partner Joe Odell, created Raw-Nation™, “Natural remedies are far too often marketed in a bland, boring way. We’re changing that perception with Hot Rawks™”. Of course, incorporating Dale DaBone in their marketing certainly can’t hurt either.

Raw-Nation isn’t cutting corners when it comes to their products. All of their herbs come from certified organic farms, and even their t-shirts are made with organic cotton and printed with soy-based ink. Hot Rawks™ recently received a nod from one of the hottest health experts out right now, best-selling author and celebrity consultant David Wolfe. Wolfe recommended Hot Rawks™ during an interview at the 2010 AVN Expo in Las Vegas. Hot Rawks™ is available in select stores or online at HotRawks.com.

By: Brian Clarey, Editor of Yes! Weekly 

Julie Wilson surveys the space at the Venue in downtown Greensboro. The pill bottles make a neat stack on a promo table and the T-shirts cling provocatively to nippled mannequin torsos. The cake, white, adorned with the red Hot Rawks logo, sits atop a rear table, awaiting its first slice. She’s got the display set up on a small stage, and she’s coaxed her formidable figure into an ensemble chosen by a Melrose homosexual: black leggings, an elegant ruffled halter and zippered shoe boots with stiletto heels and a peep toe.

“I bought the whole thing,” she says.

She’s fresh off a stint at the AVN Adult Entertainment Expo in Las Vegas, where she and her partner, Joe Odell, showed their merchandise to thousands of sexstarved nymphs and pervs to great acclaim. She lays a bottle of product, Hot Rawks, on a reporter sitting at the bar. It’s a unique combination of raw, organically grown, drum-dried herbs that Wilson is marketing as a libido enhancer, though she says it also boosts energy levels and the immune system.

“My mom feels like she’s 25 again,” she says. It’s got maca, the “Andes aphrodisiac”; catauba bark; raw cacao, which is the basis for chocolate; Korean ginseng, which according to product literature has a “black belt in copulatory performance”; cayenne pepper; tribulus terrestris, a testosterone regulator; and the secret weapon: epimedium, AKA “horny goat weed.”

At 6:20 p.m., the reporter pops a couple of them. He’s no stranger to herbs. He gives a couple to Josh the bartender too. “Don’t blame me if you can’t get to sleep tonight,” she says.  She and Odell, she says, are “passionate about herbs, natural healing, holistic stuff,” she says.

“We have some personal testimonial to the powerful healing properties of herbs,” she continues. “One thing we realized: They don’t really market herbs to the mainstream. Herbs are for hippies, earthy people. They make fun of them. There’s sort of a stigma to it. But it’s sexy to be healthy. We’re trying to give it kind of a rock-androll feel.”

The room fills with the young pros and old hands; liquor circulates; the murmur grows to a din and Wilson takes the stage. Don’t let the legs fool you: She’s got marketing chops and business savvy, a shrewd eye and a standup’s timing. And what she’s doing — using sex to sell a healthy lifestyle — resonates among this crowd of aging beauties. “The human body was created to have sex,” she tells the room. And, “If [a company] says there’s a pill out there that will make your dick bigger, they’re lying.” And, “You really are what you eat. An herb can make you feel better, give you more vitality, increased circulation. It can make you feel like you’re 22 again.”

- Brian Clarey, Yes! Weekly

http://www.yesweekly.com/article-8436-hot-rawks-gets-itself-off-to-a-good-start.html

The Latest Word On Raw Food: Raw Chocolate!

by David Wolfe, author of Naked Chocolate

www.davidwolfe.com

"The beverage of the gods was Ambrosia; that of man is chocolate. Both increase the length of life in a prodigious manner." - Louis Lewin, M.D., Phantastica

"Chocolate is a divine, celestial drink, the sweat of the stars, the vital seed, divine nectar, the drink of the gods, panacea and universal medicine." - Geronimo Piperni

Ca·cao

Pronounced [ka-kow]. Rhymes with "cow." CHOCOLATE and CACAO BEANS A total of 1% of the American diet consists of chocolate. In fact, chocolate is one of America's most well-loved foods. Yet, uniquely, out of millions of Americans very, very few have ever had the raw food that all chocolate comes from - cacao beans! All chocolate comes from cacao beans - the seeds of the cacao fruit - which grows on a jungle tree. Botanically, cacao is truly a nut. They may be referred to as cacao beans, cacao seeds, cacao nuts, chocolate seeds, chocolate beans, or cacao nibs - all essentially mean the same thing. For simplicity, we usually use the term "cacao beans." Cacao beans taste like dark chocolate, because they are dark chocolate! In 1753 Carl von Linnaeus, the 18th-century Swedish scientist who developed the plant and animal Latin categorization system, thought that chocolate was so important that he named the genus and species of the chocolate tree himself. He named this tree Theobroma cacao which literally means: cacao, the food of the gods. Just what the indigenous native Central Americans called it.

Edible Money

"But it is very needfull to heare what happie money they use, for they have money, which I call happy, because for the greedie desire and gaping to attaine the same, the bowelles of the earth are not rent a sunder, nor through the ravening greediness of covetous men, nor terrour of warres assayling, it returneth to the dennes and caves of the mother earth, as golden, or silver money doth. For this groweth upon trees." - Peter Martyr (Pietro Martire D'Anghiera, Milanese chronicler who coined the phrase "The New World") from De Orbe Novo (1530) In ancient Central American cultures, raw cacao beans were actually used as money. Imagine an edible money! When the Spanish came, they called cacao black gold (oro negro) or seeds of gold (pepe de oro). Montezuma (Motecuhzoma Xocoyotzin), the emperor of the great city of Tenochtitlan (now Mexico city) and of the Aztec empire, had his treasure vaults filled with cacao beans, not gold! The chronicler Francisco Cervantes de Salazar mentions that the Emperor's cacao warehouse held more than 40,000 loads, which would mean 960,000,000 beans! The chronicler Motolinia tells us that in his day (shortly after Cortes' conquest of Tenochtitlan), the daily wage of a porter in central Mexico was 100 beans, which puts into perspective the following partial list of commodity prices in Tlaxcala, from a Nahuatl document circa 1545: One good turkey hen is worth 100 full cacao beans, or 120 shrunken beans. A turkey is worth 200 cacao beans. A hare [jackrabbit] or forest rabbit is worth 100 cacao beans each. A small rabbit is worth 30 cacao beans. One turkey egg is worth 3 cacao beans. An avocado newly picked is worth 3 cacao beans; when an avocado is fully ripe it will be equivalent to one cacao bean. One large tomato will be equivalent to a cacao bean. A large sapote fruit, or two small ones, is equivalent to a cacao bean. A large axolotl [larval salamander, an Aztec delicacy] is worth 4 cacao beans, a small one is worth 2 or 3 cacao beans. A tamale is exchanged for a cacao bean. A fish wrapped in maize husks is worth 3 cacao beans.

Cacao As A Superfood

Cacao Beans contain over 300 chemically identifiable compounds making it one of the most complex food substances on Earth! Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include: anandamide (bliss chemical), arginine (Sunfood Nutrition's Viagra), dopamine (neurotransmitter), epicatechins (antioxidants), histamine, magnesium, serotonin (anti-stress neurotransmitter), tryptophan (anti-depressant amino acid), phenylethylamine (PEA), polyphenols (antioxidants), tyramine, and salsolinol.

Magnesium

Dr. Bernard Jensen's research on the heart indicates that this organ requires two minerals more than any other, magnesium and potassium. Magnesium is concentrated eighteen times greater in the heart muscle than in the bloodstream. Magnesium is the primarily mineral missing when heart problems occur. Magnesium increases the overall vigor of the heart muscle. This mineral also decreases blood coagulation thus lowering blood pressure and helping the heart pump more effectively. Cacao, of course, is a fantastic food source of heart-supporting magnesium.

Antioxidants

According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This is a whopping 10% antioxidant concentration level! This makes cacao one of the richest sources of antioxidants of any food. Compare the cacao bean to processed cocoa powder (defatted, roasted cacao treated with potassium carbonate) and chocolates which range in flavonol content from the more common concentration of 500 milligrams per 100 grams in normal chocolate bars to 5,000 milligrams in Mars Corporation's special Cocoapro cocoa powder. Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism. Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Their findings were published in an article entitled "Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine," found in the American Chemical Society's Journal of Agriculture and Food Chemistry, a peer-reviewed publication. Scientists have known that cocoa contains significant antioxidants, but no one knew just how rich they were compared with those in red wine and green tea. The Cornell researchers, led by Chang Y. Lee, chairman of the Department of Food Science and Technology at Cornell University's New York State Agricultural Experiment Station in Geneva, N.Y., say the reason that cocoa leads the other drinks is its high content of antioxidant compounds called phenolic phytochemicals, or flavonoids. They discovered 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE) in a single serving of cocoa. Examining a glass of red wine, the researchers found 340 milligrams of GAE and 163 milligrams of ECE. In a cup of green tea, they found 165 milligrams of GAE and 47 milligrams of ECE. Antioxidant ORAC levels per 100 grams: dark chocolate - 13,120 milk chocolate - 6,740 prunes - 5,770 raisins - 2,830 blueberries - 2,400 blackberries - 2036 kale - 1,770 strawberries - 1540 spinach - 1260 raspberries - 1220 brussel sprouts - 980 plums - 949 alfalfa sprouts - 930 broccoli - 890 The ORAC test examines the antioxidant levels of various foods. The higher the ORAC score, the higher the level of antioxidants present in the food. Source: US Department of Agriculture / Journal of the American Chemical Society Dairy Products and Antioxidants Cacao and dark chocolate boost antioxidants; however, the addition of dairy products/milk cancels out the effects of antioxidants. Studies indicate that dairy products specifically block the absorption of all the great antioxidants in chocolate!

Allergies

A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. The idea that chocolate is a common allergen has been around for a long time, but recent evidence suggests allergy to chocolate is quite rare. It is more often the case that the person is in fact allergic to milk and dairy products. Acne Research by the U.S. Naval Academy concluded that there is no evidence that chocolate causes or exacerbates acne. It is likely that the sugar added to chocolate exacerbates acne. What we are finding is that chocolate itself is a health food, especially in its raw form as cacao beans. It is the substances added to chocolate that cause the problems: dairy products/milk and sugar!

Methylxanthines: Theobromine and Caffeine

Cacao can increases one's energy substantially. Cacao does contain the stimulating methylxanthines: theobromine and a small amount of caffeine. Theobromine Theobromine makes up between 1-2% of the cacao bean. Theobromine stimulates the central nervous system, relaxes smooth muscles, and dilates blood vessels. Theobromine has about 1/4 of the stimulating power of its sister molecule caffeine. Theobromine is also a mild diuretic (increases urination) and has been used as a medical drug in cases where a heart attack had resulted in an accumulation of body fluid. Theobromine is a cardiac stimulant. This is a reason why it has been used to treat high blood pressure. One of the reasons why dogs should not eat cacao or chocolate is because this food can cause cardiac arrest. Dogs simply lack the enzymes necessary to metabolize quantities of theobromine in excess of 100-150 mg per kilogram of the dog's body weight. Caffeine Estimates of how much caffeine is present in cacao differ, depending on the source. However, it generally agreed that chocolate is a poor source of caffeine. Consider the following estimates we came across in our research: A 1.4 ounce-piece of chocolate (40 grams) contains the same amount of caffeine as one cup of decaffeinated coffee. A cup of hot chocolate usually contains about 4 or 5 milligrams of caffeine, which is about 1/20 that of a cup of regular coffee. According to the Chocolate Information Center, a 50-gram piece of dark chocolate - about the size of your average chocolate bar - will yield between 10 and 60 milligrams of caffeine, while an average 5-ounce cup of coffee can yield up to 175 milligrams. 800 grams of milk chocolate (that's a lot of chocolate!) contains the equivalent amount of caffeine present in a cup of coffee. A cup of coffee may contain 50 to 175 milligrams of caffeine, a cup of tea contains 25 to 100 milligrams, and a cup of cocoa beverage contains 25 milligrams to none. Interesting research on caffeine in the field of homeopathy (a branch of medical science) indicates caffeine's stimulating effect when cooked, but not when eaten raw. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee and an excited state of circulation, demonstrated by an accelerated pulse. Notably, when the same decoction was made with raw, unroasted cacao beans neither effect was noticeable.

Phenylethylamine (PEA)

PEA is a chemical in cacao that increases the activity of neurotransmitters (brain chemicals) in parts of the brain that control our ability to pay attention and stay alert. Elevated PEA levels occur when we are captivated by a good book, movie, or project; this happens specifically during those moments when we are so focused that we lose all track of time, food, and the outside world. PEA is noticeably abundant in the brains of happy people. Chocolate has been found to contain up to 2.2% phenylethylamine (PEA).

Anandamide (The Bliss Chemical)

A neurotransmitter called anandamide (n-arachidonoylethanolamine), has been isolated in cacao in quantities significant enough to affect the brain. Anandamide is a cannabinoid naturally found in the human brain. Anandamide is a lipid (fat) known as "the bliss chemical" because it is released while we are feeling great. Monoamine Oxidase Inhibitors (MAO Inhibitors) These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters such as anandamide, dopamine, etc. to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation. MAO inhibitors make one younger as they allow more neurotransmitters to remain in the bloodstream. A primary phenomenon that separates children from adults is the level of neurotransmitters in the blood and bodies of children. Generally, as one remains on the planet longer and longer, the level of neurotransmitters decreases. This creates physical rigidity, less creativity, less joy, and more aging! Cacao, being an MAO inhibitor, keeps plenty of neurotransmitters in circulation and thus stops this phenomenon from ever occurring.

Aphrodisia

As with all languages, the peoples of pre-Columbian Central America often spoke in metaphors composed of words or phrases which, when uttered in sequence, had a hidden meaning. One of these metaphors was yollotl, eztli, "heart, blood," which referred to cacao. Chocolate truly is food for the heart - it is the heart's "blood," due to its magnesium, antioxidants, love chemicals and esoteric properties. Chocolate, as we know it, is known for its sensual love vibration. Chocolate is the symbol of sensuality, pleasure, and sexuality. Some writers have claimed that 50% of women prefer chocolate to sex! (imagine if they were given real chocolate: cacao beans!) We have often heard that "chocolate opens the heart" - which is actually true. Chocolate is the gift to all lovers. Chocolates are always given as love offerings. A box of chocolates is one of the most common gifts for Valentine's Day. Cacao, because it is unadulterated, has an even stronger love energy. In ancient Aztec wedding ceremonies, the bride and groom would exchange 5 cacao beans with each other.

Sunfood Nutrition's Prozac (Anti-Depressant Properties of Cacao)

As we have noted, cacao is one of Sunfood Nutrition's richest sources of magnesium, which is a heart as well as brain mineral. Cacao is also a great source of serotonin, dopamine, and phenylethylamine, three well-studied neurotransmitters, which help alleviate depression and are associated with feelings of well being. Cacao contains monoamine oxidase inhibitors (MAO Inhibitors) that improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down. Cacao contains anandamide which delivers blissful feelings. Cacao also contains B vitamins, which are associated with brain health. All this makes cacao a natural prozac! Research by British psychologist, Dr. David Benton at the University of Wales in Swansea, found chocolate to be an excellent mood elevator. When he played sad music to a group of students, their moods sank. He then offered them the choice of milk chocolate or carob (a natural chocolate substitute that is similar in taste). Without their knowing which product they were eating, the participants found that the chocolate raised their moods, while the carob did nothing. Moreover, as their moods fell, their cravings for chocolate increased.

Raw Chocolate

The truth about the health-benefits of chocolate is finally reaching our ears. However, the whole truth should be told. Chocolate is healthy if it is dark with no added dairy products/milk or refined sugar. Even better are raw cacao beans, the "food of the gods" which possess all the magical properties of chocolate without any adulteration or processing! Add real chocolate chips (crushed cacao beans) to your favorite dessert and watch all heaven break loose! Experiment with, eat, and enjoy real organic cacao beans and you will know why the Mayans and Aztecs used cacao as money!

Chocolate Nut-Milk Recipe

1 liter (4 cups) of coconut water

20 cacao beans (preferably peeled)

10 raw cashews (everyone loves cashews!)

3-5 tablespoons of carob powder and/or maca powder (maca is a powdered root from Peru that is an amazing high-protein superfood aphrodisiac, strengthener, and fertility enhancer)

3-5 tablespoons of honey and/or agave cactus nectar

2 tablespoons of hempseed oil

2 tablespoons of coconut oil/butter

2-3 pinches of sea salt (preferably celtic sea salt or Himalayan pink rock salt)

2-3 sprinkles of cinnamon

Blend all ingredients, drink, and arrive back on Earth in about 2 hours!

David Wolfe (www.davidwolfe.com) is the author of The Sunfood Diet Success System, Eating For Beauty, co-author of a currently-untitled book on raw cacao and Professor of Live-Food Nutrition at Gabriel Cousens Tree of Life Masters Program in Patagonia Arizona. He is considered by peers to be the leading authority on raw-food nutrition. David is supported in his nutritional mission by the online healthfood store Sunfood.com.

References

Books Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996. Cousens, Gabriel, M.D. with Mark Mayell. Depression-Free for Life. New York: Harper Collins, 2001. Drapeau, MSc., Christian, Primordial Food (Aphanizomenon Flos-Aquae), One World Press, Asheville, North Carolina, 2003 Jensen, Dr. Bernard. Dr. Jensen's Guide To Body Chemistry & Nutrition. Los Angeles, CA: Keats Publishing, 2000. Lopez, Ruth. Chocolate: The Sunfood Nutrition of Indulgence. New York: Harry N. Abrams, 2002. Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001. Articles olt RR, Lazarus SA, Sullards MC, et al. Procyanidin Dimer B2 [epicatechin-(4beta-8)-epicatechin] In Human Plasma After The Consumption of Flavanol-Rich Cocoa. Am J Clin Nutr. 2002; 76:1106-1110. Kris-Etherton, PM, Keen, CL. "Evidence That The Antioxidant Flavonoids in Tea and Cocoa are Beneficial for Cardiovascular Health." Curr Opin Lipidol. 2002; 13:41-49. Land, Ruth, "Loving Luxury Chocolate," Money Magazine, February 9, 2004 Morgenthaler, J. and Joy, D. Better Sex Through Chemistry. Petaluma, California: Smart Publications, 1995. Olson, Elizabeth, "Beyond Delicious: Could Chocolate Also Be Good For You?," New York Times, February 17, 2004. Osakabe, N, Baba S, Yasuda A, et al. "Daily Cocoa Intake Reduces The Susceptibility of Low-Density Lipoprotein To Oxidation As Demonstrated In Healthy Human Volunteers," Free Rad Res. 2001; 34:93-99. Richelle, M, Tavazzi I, Offord E, "Comparison of the Antioxidant Activity of Commonly Consumed Polyphenolic Beverages (Coffee, Cocoa, Tea) Prepared Per Cup Serving," J Agric Food Chem. 2001;49:3438-3442. Rios LY, Bennett RN, Lazarus SA, et al. "Cocoa Procyanidins Are Stable During Gastric Transit In Humans. Am J Clin Nutr. 2002; 76:1106-1110. Simao, Paul, Study Links Marijuana Buzz, "Runner's High", Reuters, Atlanta, Jan. 9 Websites www.uspharmacist.com "The Health Benefits of Dark Chocolate," George Nemecz, PhD (Vol. No. 29:02, posted 2/15/4) www.rain-tree.com/db/Theobroma-cacao-phytochem.htm (Dr. Duke's Phytochemical and Ethnobotanical Databases)  

By Timothy J. LaSalle

For a technology that has sucked up billions of research dollars and prolonged agriculture's dependence on chemical inputs, GMOs (genetically modified organisms) have yet to justify their role in a world desperate for more sustainable ways to produce healthier food for more people. In a recent report by the Union of Concerned Scientists, a summary of on-farm production levels of genetically modified crops showed less than marginal gains in actual yield. In fact, the review concluded that "no currently available transgenic varieties enhance the intrinsic yield of any crops."

Let's Put GMO Food on the Shelf Such findings beg the question: Who needs GMO food anyway? If GMOs are developed to increase yields, then they have failed. If they are marketed to reduce costs for farmers, and the price of GMO corn seed is now three times greater than it was just a few years ago, they have failed yet again. If these seeds are engineered to use less herbicides when, according to recent indications, many weeds are becoming Roundup-resistant, requiring a cocktail of herbicide applications in certain farming areas while crop land is just being abandoned in others, they have most certainly failed! GMO defenders cite net yield increases per acre due to weed and pest management traits, apparently comparing GMO-chemical regimes with non-GMO-chemical regimes in traditional intensive corn-soy production systems. They don't compare the genetically modified pest-management results with non-chemical systems where organic corn tolerates higher weed populations without yield loss, and where insect damage becomes insignificant in most years once basic crop rotations are established and soil health improves. It seems GMO defenders have failed to take the varying approaches of these two systems into account, which leaves us with only a chapter of the whole story.

GMO Food Just Doesn't Make Sense

Despite the failures of GMOs, it is clear that their developers have not failed at making huge profits in a system where farmers are forced to market on volume, and have no market rewards for nutritional quality or penalties for ecological impact. So what have consumers gained? Perhaps the answer is unclear. But I do know why we in the organic movement are so dead against GMO food. The answer is pretty simple: Genetically engineered seeds just don't make sense. How can a seed variety that is costly to patent (and legally can't be saved for replanting) help poor farmers around the world? How can a seed that needs increased levels of toxins to control weeds be the safest option, ecologically or from a human standpoint? How can a seed that is artificially injected with foreign proteins be harmless to eat?

GMO Food and Human Health: The Hidden Consequences

Whether genetically modified foods are safe for human consumption will remain a controversial issue. Yet some scientists who have been quieted or marginalized have found serious concerns about the safety of GMOs in laboratory animal studies. In many investigations involving GMO-fed animals, there have been cases of underdeveloped organs, reproductive problems, accelerated aging and even death. As the four As (allergies, asthma, autism, and ADD) rapidly increase in U.S. health statistics, we must consider that GMOs could certainly be one of the causes. As a matter of fact, in a recent position paper by the American Academy of Environmental Medicine, physicians across the country called for a moratorium on GMO foods because "there is more than a casual association between GM foods and adverse health effects." In the last few decades most of these health concerns have more than doubled, and, at times, tripled. The human body has not changed, but our diet undoubtedly has, and as of the 1990s, GMOs have become increasingly prevalent in our food supply. In her new book, The Unhealthy Truth, Robyn O'Brien outlines the logical connection between the astronomical increase in allergic response among our American population and our unbridled consumption of these altered foods. She states that almost 75 percent of our processed foods now contain neurotoxins, novel proteins, and allergens.

In Search of Safe Food

Meanwhile, we continue to consume these foods every day. Thanks to legislation and regulations shaped by the expansive lobbying efforts of GMO giants like Monsanto, we are not allowed to know which foods contain modified genes. Many European, Asian, and African countries have banned GMOs to protect their farming systems and food supplies, yet we are seemingly complacent that these controversial seeds have entered our food supply. In reality, about 92 percent of all U.S. soybean acreage is planted with GMO seed. Although you may not consume soy products outright, say in the form of soy milk or tofu, you are surely getting a heavy dose of GMO soy if you regularly eat non-organic processed foods. (Thanks to certification standards, when you buy organic you buy food grown without GMO seeds.) With the tragic consequences of the chronic maladies mentioned above, why would we let these experimental seeds remain in our food source without demanding to know the long-term, generational effects they may have on human health? Why would we want our children to be the guinea pigs for brand-new, laboratory-created proteins that have undergone genetic modification? First, we should demand our legislators implement a precautionary principle: GMOs should not be allowed into our food system until extensive long-term, third-party studies--not studies funded or in any way influenced by seed technology companies--have been performed. A less effective, but equally important, second is that all of our food must be clearly labeled if it contains GMO crop ingredients.

Source: www.treehugger.com

www.foodmatters.tv

November 12, 2008 Manila, PHILIPPINES - A study published today by the Austrian government identified that genetically modified (GMO) crops pose serious threats to reproductive health. In one of the very few long-term feeding studies ever conducted with GMO crops, the fertility of mice fed with a variety of Bt corn, a genetically-modified organism (GMO) was found to be severely impaired, with fewer offspring being produced than by mice fed on natural crops. Considering the severity of the potential threat to human health and reproduction, Greenpeace is demanding a recall of all GMO food and crops from the market, worldwide. The study, sponsored by the Austrian Ministries for Agriculture and Health, was presented last week at a scientific seminar in Vienna, Austria. Prof. Dr. Jürgen Zentek, Professor for Veterinary Medicine at the University of Vienna and lead author of the study, summarized the findings: mice fed with GMO corn had less offspring in the third and fourth generations, and these differences were statistically significant. Mice fed with non-GMO corn reproduced more efficiently. This effect can be attributed to the difference in the food source. The Austrian scientists performed several long-term feeding trials with laboratory mice over a course of 20 weeks. One of the studies was a so-called reproductive assessment by continuous breeding (RACB) trial, in which the same parent generation gave birth to several litters of baby mice. The parents were fed either with a diet containing 33% of the GMO corn variety, or a closely related non-GMO variety. A decrease in litter size and weight was found to be statistically significant in the third and fourth litters in the GMO-fed mice compared to the control group. "This study clearly demonstrates that GMOs have a lot of unknown environmental and health risks and that the safety of GMO crops can not be guaranteed. This is not the first GMO to have been discovered to pose serious health risks, and it will not be the last." "Unfortunately, because the approval process for GMOs are extremely lax, particularly in our country, we are only finding out about the health risks after the GMO has been approved, planted and eaten by the public," said Greenpeace Southeast Asia Genetic Engineering Campaigner Daniel Ocampo."The Philippine government should heed these warnings and recall the approval of all GMOs in the country."

"GMO food appears to be acting as a birth control agent, potentially leading to infertility--if this is not reason enough to close down the whole biotech industry once and for all, I am not sure what kind of disaster we are waiting for," said Dr. Jan van Aken, GE expert at Greenpeace International.

"The reproductive toxicity of this GMO corn was a totally unexpected result, but regulators around the world had considered this GMO corn variety as safe as non-GMO varieties--a potentially devastating error. Playing genetic roulette with our food crops is like playing Russian roulette with consumers and public health." Veterinary University of Vienna, Institute for Nutrition, Secretary +43 1 25077-3201, Prof. Dr. Jürgen Zentek Email Juergen.Zentek@vu-wien.ac.at.

Source: www.greenpeace.org

www.foodmatters.tv

By Professor Ian Brighthope M.D., M.B.B.S., D.Ag.Sci, FACNEM, FACHM

As featured in Food Matters

The idea that food additives, flavorings and colours can lead to hyperactivity and a wide range of clinical presentations was first put forward by Dr Ben Feingold some thirty years ago. Despite fairly convincing observational data, the topic has remained somewhat controversial. It is certainly a topic that has needed further investigation, and despite the fact that some well-designed controlled clinical trials have been conducted in this area.

The publication of the Southampton University Study, a randomised double-blinded placebo-controlled trial, has provided that evidence. It also replicates findings from an earlier trial, conducted by its principle researchers. This earlier trial, published in 2004, had shown increased hyperactivity associated with food additives. This earlier study was conducted in 3 year old children only.[2]

The current study extended the age range to include 8/9 year-old children. As the researchers have noted, "the present findings, in combination with the replicated evidence for 'artificial food colours and other food additives' (AFCA) effects on the behaviour of three-year-old children, lend strong support for the case that food additives exacerbate hyperactive behaviours [inattention, impulsivity, and overactivity] in children at least up to middle childhood." [3]

Furthermore the study also showed that adverse effects from these food additives are not restricted to children with extreme hyperactivity associated with ADHD, but could also be seen in the general population. The significantly adverse affects observed included tantrums, poor concentration and slow progress at school. It's also interesting to note, that soon after the publication of the trial, Britain's Food Standards Agency issued a warning urging parents of hyperactive children to avoid foods with multiple additives. In Britain, major supermarkets, including Marks & Spencer, Asda, Sainsbury's and Tesco, have already acted by promising to remove all artificial colours and some other additives by the end of the year. [4]

In Europe the huge confectionery companies Mars and Nestle have responded to the Southampton study, saying that they would be replacing artificial additives in their products. Mars has stated that its confectionary products Starburst, Skittles and M&M's will be free from artificial colours by the end of this year, while Cadbury has said it will have replaced all artificial colours in all confectionary products by 2008. [5]

Children watching television during peak periods are bombarded with advertisements for confectionary and fast foods. As a study conducted in Sydney has shown, confectionery and fast food restaurant categories were consistently the most advertised food categories across all time slots, with the weekend morning time slot having a higher proportion of confectionery advertisements (44.9%) and fast food restaurant advertisements (43.5%). [6]

Of course these are the food categories that are most likely to contain the sorts of problematic compounds as identified in the Southampton study. The following is a list of the more common additives used in this study, most of which are still permitted in Australia products. -E211, sodium benzoate, a preservative used to extend shelf life of food and drinks. - E102, tartrazine, a yellow food dye used in ice cream, soft drinks and fish sticks. - E104, quinoline yellow, a yellow dye used in soft drinks, cosmetics and medications. - E110, sunset yellow, a dye used in yogurts and sweets. - E122, carmoisine, a coal tar derivative used in sweets and yogurts. - E124, ponceau red, a dye used in soft drinks and bubble gum. Sodium Benzoate Sodium benzoate has a dubious safety record, yet it is still widely used in the food industry. Sodium benzoate is a preservative used to inhibit the growth of yeasts, fungii and bacteria. It is also used to increase the shelf life of many soft drinks. This compound has been a subject of concern in the past; when mixed with vitamin C in soft drinks, it forms benzene, a carcinogenic substance. Experiments conducted at the department of Molecular Biology and Biotechnology at the University of Sheffield, have shown that sodium benzoate can damage and inactivate vital parts of DNA in a cell's mitochondria. [7]

Tartrazine Tartrazine (102) - otherwise known as FD&C yellow no.5 - is a food colouring with well-documented hazardous side effects. This food dye is still allowed in Australia, although it has been banned in Europe. It is a common ingredient in confectionary items, such as lolly bananas, jelly beans etc. Reactions can vary from mild to quite severe. In vitro testing has shown that Tartrazine has clear immunosuppressive effects. [8]

Cases of skin eruptions in children have been reported.[9]

One published case report in a 5 year girl showed that she suffered from recurrent reactions to this colorant, with associated conditions such as urticaria, angioedema, headaches, dyspnea, loss of consciousness, and abdominal pain. [8]

Adding up the effects... We know that individual compounds do exert detrimental effects, but what happens when they are given in combination? The results from the Southhampton study were achieved by administering a combination of food additives, which is logical, given that this is how they are often consumed by children in confectionary and other items. The reactive negative synergy of food flavorings is something that is not particularly well understood, although there have been some recent investigations into the area. The presence of synthetic chemicals in our environment and our exposure to them, is unavoidable. However, the deliberate contamination of our food, water, air and medicines is inexcusable. Intense research should now be conducted to determine the basic biochemical actions of suspected xenobiotics that will remain in the environment, after hopefully, the policy makers and regulators have removed the known common offenders. Once the biochemistry is understood, then we will understand better the mechanisms by which neutraceuticals can down-regulate or modify the adverse reactions to them.

Additives to avoid [16]

COLOURS Artificial

102 tartrazine

104 quinoline

yellow 107

yellow 2G

110 sunset yellow

122 azorubine, carmoisine 124 ponceau, brilliant scarlet 127 erythrosine 128 red 2G 129 allura red 132 indigotine, indigo carmine 133 brilliant blue 142 green S, food green, acid brilliant green 151 brilliant black 155 brown, chocolate brown Natural 160b annatto, bixin, norbixin

References 1. Krummel DA, Seligson FH, Guthrie HA: Hyperactivity: is candy causal? Crit Rev Food Sci Nutr 1996, 36(1-2):31-47. 2. Bateman B, Warner JO, Hutchinson E, Dean T, Rowlandson P, Gant C, Grundy J, Fitzgerald C, Stevenson J: The effects of a double blind, placebo controlled, artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children. Arch Dis Child 2004, 89(6):506-511. 3. McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E et al: Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial. Lancet 2007. 4. Dengate DH: Food additives again shown to worsen children's behaviour - when will regulators act? http://wwwfedupwithfoodadditivesinfo/. 5. Willmer K: Confectionery giants cut use of artificial additives. http://wwwflexnewscom/console/PageVieweraspx?page=10868&str= 2007. 6. Neville L, Thomas M, Bauman A: Food advertising on Australian television: the extent of children's exposure. Health Promot Int 2005, 20(2):105-112. 7. Business News for the Food Industry http://www.flexnews.com/console/PageViewer.aspx?page=10868&str. 8. Inomata N, Osuna H, Fujita H, Ogawa T, Ikezawa Z: Multiple chemical sensitivities following intolerance to azo dye in sweets in a 5-year-old girl. Allergol Int 2006, 55(2):203-205. 9. Orchard DC, Varigos GA: Fixed drug eruption to tartrazine. Australas J Dermatol 1997, 38(4):212-214. 10. Lau K, McLean WG, Williams DP, Howard CV: Synergistic interactions between commonly used food additives in a developmental neurotoxicity test. Toxicol Sci 2006, 90(1):178-187. 11. Dipalma JR: Tartrazine sensitivity. Am Fam Physician 1990, 42(5):1347-1350. 12. Miller CS: Are we on the threshold of a new theory of disease? Toxicant-induced loss of tolerance and its relationship to addiction and abdiction. Toxicol Ind Health 1999, 15(3-4):284-294. 13. Kumar A, Rawlings RD, Beaman DC: The mystery ingredients: sweeteners, flavorings, dyes, and preservatives in analgesic/antipyretic, antihistamine/decongestant, cough and cold, antidiarrheal, and liquid theophylline preparations. Pediatrics 1993, 91(5):927-933. 14. Bhatia MS: Allergy to tartrazine in psychotropic drugs. J Clin Psychiatry 2000, 61(7):473-476. 15. Kumar A, Weatherly MR, Beaman DC: Sweeteners, flavorings, and dyes in antibiotic preparations. Pediatrics 1991, 87(3):352-360. 16. Network FI: Food additives again shown to worsen children's behaviour - when will regulators act? http://wwwfedupwithfoodadditivesinfo/.

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Most people are aware of the benefits of eating organic foods. They have been proven to contain a higher percentage of nutrients, have no pesticide residue, generally taste better and have positive benefits on the environment and the people who farm them.

So why don't more people eat organic? Most people feel it's too expensive. It costs an average of 30% more for organic goods than for conventionally grown products and not everyone has that extra money to spare. But by employing smart shopping tactics, you can save money and eat healthier.

Here are a few tips and resources that we have found to help make eating organic a healthy and affordable choice.

Evaluate the food products that you consume every day. Decide which products makeup the core of your diet. The next time you're in the supermarket, check out the natural foods section or visit your local natural foods market. You may be pleasantly surprised to find that organic milk does not cost significantly more than your normal brand and considering the huge health benefits (no hormones, pesticides or antibiotics), this is a great place to start - especially if you have children.

Buy in season and be flexible. Purchase what is in season and you can save big on your produce purchases. This time of year, enjoy warm, squash soups, fresh broccoli and artichokes. In the summer, the harvest is more bountiful and fresh fruit salad is easy to come by. Find out if your city has a local farmer's market. This is a great source for in-season, fresh produce that if not certified organic, may still be pesticide free since it does not travel far. Many cities have farmers' markets year-round, rain or shine.

Check for local food-coops as well. You can become a member for very little money (sometimes as low as $15) and you then have access to all types of organic foods at great prices. Many times, if you can find about eight hours a month to donate at the co-op you can save an additional 10-12% off your purchases.

Be on the lookout for coupons. Many natural products have coupons right on the package to be redeemed at checkout. Visit company websites. Many offer coupons and or incentives to try their products. Two great sites to look for coupons are stonyfieldfarms.com and mambosprouts.com. They both offer a great selection of food manufacturers with links to their home pages where you can request information and additional coupons such as Smucker Quality Beverages - the parent company for Santa Cruz Organics, After the Fall, and Knudsen brand juices. You can contact Smuckers at 530-899-5010 and request product coupons.

Keep an eye out for sales. Yep, organic products go on sale the same as anything else. This is where you can scoop up some great deals. For instance, last week at our local natural foods market, we noticed that some varieties of Santa Cruz Organic juices were on sale for $1.99 for a 32oz. bottle - no limit. We also found cans of organic soup for 99 cents - less than many of Progresso's varieties. So, the general idea here is to be flexible and stock up when something you like goes on sale.

Buy Bulk. This is one area that many people ignore and can save you quite a bit of money. You can purchase nearly all of your grains, pastas, dried fruits and nuts, and flours in bulk. By bulk, we don't mean having to purchase 25 pounds of rice that's going to last you a lifetime. You can purchase ¼ lb or 5 lbs - the difference is that you are not paying for packaging. Your local grocery store and natural foods stores have bulk isles where you simply fill a bag, write the price on the twist tie and they'll weigh it at the register. You can buy organic brown rice for $.99 lb or fresh, shelled almonds for $4.99 lb. Re-use your plastic bag (see other article) and you'll help preserve the environment and natural resources too.

Source: http://www.greenfeet.net/newsletter/eatorganic.shtml

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