Wake up and smell the McCafé: Cold cereal, donuts and orange juice are breakfast staples because somebody somewhere wanted money.
Not all of it. But nearly every breakfast staple — cold cereal, donuts, yogurt, bagels and cream cheese, orange juice, frappuccino — is a staple only because somebody somewhere wanted money. Wake up and smell the McCafé.
Seeking to provide sanitarium patients with meatless anti-aphrodisiac breakfasts in 1894, Michigan Seventh-Day Adventist surgeon and anti-masturbation activist John Kellogg developed the process of flaking cooked grains. Hence Corn Flakes. Hence Rice Krispies. Hence a rift between Kellogg and his business partner/brother, who wanted to sweeten Kellogg’s cereals in hopes of selling more. Guess who won.
In pre-Corn Flakes America, breakfast wasn’t cold or sweet. It was hot, hearty and lardy, and it had about 4,000 calories.
“Breakfast was the biggest meal of the day. Eaten before you headed out to do a whole day of farm chores, it had to keep you going until dinner,” says food historian Andrew F. Smith, author of Eating History: Thirty Turning Points in the Making of American Cuisine (Columbia University Press, 2009). Pre-industrial Americans loaded up on protein-rich eggs, sausages, ham and American-style belly-fat bacon along with ancient carb classics: mush, pancakes, bread.
The Great Cereal Shift mirrored — and triggered — other shifts: Farm to factory. Manual to mechanical. Cowpuncher to consumer. Snake-oil superstition to science. Biggest of all was food’s transition from home-grown/home-butchered to store-bought.
“Cold cereals are an invention of vegetarians and the health-food industry, first through Kellogg’s and then through C.W. Post, which steals all of Kellogg’s ideas,” Smith explains.
“These companies realized early on that people like sugar, and kids really like sugar — so they shifted their sales target from adults concerned about health to kids who love sugar. It’s a thoroughly American invention.”
As is orange juice, another breakfast contrivance marketed as healthy for kids. Media buzz about vitamin C and advances in pasteurization spawned the orange-juice industry in the 1930s, turning an obscure luxury into a household necessity.
“Orange juice has come to symbolize purity in a glass,” writes agriculture expert Alissa Hamilton in Squeezed: What You Don’t Know About Orange Juice (Yale University Press, 2009). Her research reveals a highly processed product whose use of cheaply grown foreign fruit now mandates a massive carbon footprint:
“Orange juice marketers have succeeded in creating an aura of golden goodness around the product. The idea that orange juice is ‘an essential part of a balanced breakfast’ is familiar and for the most part unchallenged.”
Hamilton is outraged that commercial orange juice is “advertised as pure, fresh, and additive-free. Those who buy orange juice buy the stories that the industry tells.”
Major companies use “flavor packs” engineered by the same firms that create perfumes for Dior and Calvin Klein to make their juice smell and taste “fresh” despite its long shelf life:
“Flavor packs aren’t listed as an ingredient on the label. … The formulas vary to give a brand’s trademark taste. If you’re discerning, you may have noticed Minute Maid has a candylike orange flavor. That’s largely due to the flavor pack Coca-Cola has chosen for it.”
Tropicana, meanwhile, is owned by PepsiCo.
“Ask yourself why, like most people, you drink orange juice,” Hamilton urges. “You probably say the reason is that it is good for you, or that it is high in vitamin C, or that you grew up drinking it and like it. If so, then I must frankly tell you that, when it comes to orange juice, you are acting like a robot.”
It’s funny how the word “diet” has come to mean something you do for a time to achieve weight loss. “Diet” is what we eat each day; Humans have a diet we should follow just like all other animals. It should not vary that much from person to person; 2000 calories a day from REAL food, not products, nothing out of boxes or cans, plenty of healthy saturated fats from organic sources, organic protein from animals that are grass fed, free range, kindly treated and NATURALLY fed (NOT corn)…and don’t make it low fat…and vegetables as our main source for carbs.
When will Americans learn there are no easy, quick fixes…no gimmicks or diets that will let you do something short term, get healthy…and then go back to doing what got you there in the first place?
Let this be the year you get healthy and as a great side effect, lose that weight…
- Eat more protein
- Eat more fat
- Learn about the glycemic index and use it!
Want to learn more? Click here- Criterion Living
- Book a cooking class with a group of friends
- Schedule an appointment for a Month of Nutrition Coaching
- Use my Personal Cooking Service to jump start getting healthy…use it to learn how to eat while you are getting healthier.
Call or email me today 904-520-3448 email@example.com
Weston Price Foundation posted this on Facebook this morning and it got me curious;
OF COURSE Americans do not adhere to these recommendation! Eating low fat and restricting food intake is ridiculous. Americans keep eating because they are truly HUNGRY! Your body will tell you to keep eating if you have not met your nutrient level needed for that day…You can take in 3000 calories a day and if a high percentage of those calories are carbohydrates too are STILL going to be hungry!
I went to the site, plugged in my stats and the first thing the site recommended was that I see a health professional to see how to gain weight! Are they kidding?? I am in perfect health at 58 years old, am 5 feet 5 inches and weigh a perfect 110 pounds. My waist is the same size as it was before I had 5 kids, I never get sick, have recovered from Meniere’s Disease, chronic allergies and sore throats, recovered a partial hearing loss, gotten rid of arthritis, acne and been teaching nutrition for 26 years. No doctor ever helped with my health issues, according to the government (obviously bought and paid for by big food, agri-food I call it) I eat all wrong. LOL!
Now don’t take this the wrong way, I’m not trying to be catty…but do I really want to look like this woman who is recommending how Americans should eat?….
While she may very well be eating how she recommends it obviously isn’t working for weight loss. Because it contains TOO MANY CARBS! And a lot of empty carbs if we follow the recommendations to eat grains. (we shouldn’t).
Wee need 50% of our 2000 calories a day to come from fat; butter, fat from meat, coconut oil, avocados. We need 30% of our calories to come from protein, NOT lean protein. The remaining 20% of the 2000 calories should be from carbs…and all of those should be from low glycemic veggies, mostly green leafy vegetables. One serving of fruit with breakfast should be all that is taken in each day…and make that one count; make it blueberries or other deeply colored fruit. Depth of color means depth of nutrients and anti-oxidants.
And enjoy some dark chocolate each day..and a little wine. Both are not only good for the soul, but are rich in anti-oxidants. Can you believe that dark chocolate isn’t even in the government data base?? Crazy!
What is “Real Cork Inside“?
Understanding that the screw cap and plastic are not environmentally sound closures, thousands of people across the country have made a commitment to support wineries that use natural cork.
Not buying a screw cap wine is easy; it can be seen right on top of the bottle. But how do you know what’s inside a bottle with a capsule cover, plastic or natural cork? Unless you’ve had that wine before, you can’t actively choose to buy natural cork, until now.
The Real Cork Inside assurance program eliminates that guesswork. By displaying the acorn logo on the bottle, a winery lets consumers know that the wine they are choosing has been closed with natural cork.
Why the Acorn?
The cork tree is a member of the oak family (Quercus suber), and as such produces beautiful large acorns. These acorns are a valuable source of food for the insects and animals that inhabit the cork forests, as well as containing the next generation of cork oak trees.
Your winery has made the commitment to use the most sustainable, renewable and recyclable closure, natural cork. With consumers’ heightened awareness for products that are sustainable, the Real Cork Inside assurance program gives them another reason to support your winery. Please contact Patrick Spencer for details of the Real Cork Inside assurance program.
November 21, 2011
My colleagues here at TreeHugger have done an amazing job covering the #Occupy movement. Chris has looked into the idea of #Occupy being a building block to a Constitutional Convention. Lloyd has discussed the issue of police brutality, and Sami has looked at the misconceptions people have about the movement.
I’m here, as always, to look at it with a gardener’s eye. (Stay with me.)
A few weeks ago, my friend and fellow garden writer Mr. Brown Thumb started the #OccupyGardens hashtag on Twitter, kind of as a joke. But the more I looked at it, the more it made sense. Occupy is about fighting greed, about taking control from the corporations and their government cronies and bringing it back to we the people, the 99%.
What is more basic to all of our needs than food?
In Jenna Woginrich’s excellent book, Made from Scratch, she argues that:
“Vegetable gardening has been called ‘the peaceful sedition’ because at the most basic level, when a person can feed and shelter herself, she doesn’t require a government to provide for her. … It’s not about pride or independence, or even connecting with nature. It’s about wanting hash browns on a Saturday morning and being able to run out to the backyard in your bathrobe to grab some potatoes from the garden.”
I would argue that, even more, it means that she doesn’t need a corporation to provide for her. And when we don’t need the corporations, they cease to have the ability to exist — or at least cease to have so much power that the will of the people means nothing. Look at the way we’re fighting for something as simple, as self-explanatory, as GMO labeling. 87 percent of Americans want to know if they’re eating GMOs or not. The hubris of corporate America, and their Congressional lapdogs, is what is keeping us from that knowledge.
“Certain gardens are described as retreats when they are really attacks.” — Ian Hamilton Finlay
This is how I’ve come to see my garden, bit by bit, over the years. Where others see a peaceful place to while away a summer afternoon, I see a full arsenal in my fight against corporatocracy. The shake of a seed packet is my chant; rows of chard and beds of potatoes are my weapons.
Roger Doiron, of Kitchen Gardeners International, recently gave a TEDx talk about the power of gardening. It is definitely worth a look:
Every bite of food we grow ourselves, every forkful that comes from our own labor instead of from the troughs of corporate food, is a statement that we are taking our power back. We don’t need them to feed us. Whether from our garden, our farmer’s market, or our local CSA, we can feed ourselves.
#Occupy Wall Street, and L.A., and Detroit. But #Occupy the garden, as well.
Want to get started?
- 66 Things You Can Grow Yourself, in Containers10 Most Nutritious Crops, and How to Grow ThemGrowing a Garden to Feed a FamilyThree Easy to Grow Veggies10 Veggies You Can Grow in Shade
Order your Thanksgiving Pies today for pick-up tomorrow! Gluten and Dairy Free, made with all organic ingredients. You may also order gluten free pie shells; they are $4.50 apiece
Apple Crisp– $18>00
Raw pies; Strawberry Banana with Fig-Date Crust and Mango with Coconut Crust- 24.00
Christmas orders need to be in by December 19th. The choices are;
Muffins- These are sold by the 1/2 dozen; choices are pumpkin, zucchini, carrot cake with raisins, blueberry and plain. $12.00 per 1/2 dozen.
Cupcakes- These are available by the dozen or 1/2 dozen. Available in carrot cake, chocolate or vanilla with frosting. $14.00 per 1/2 dozen and $24.00 per dozen.
Chocolate Almond Biscotti- Crispy and mildly sweet these biscotti are flavored with chocolate, almonds, cinnamon and cloves. $8.95 for 1/2 Dozen
Almond Berry Tarts – Soft and buttery on the inside, crisp on the outside, these tarts are made with almond meal, real butter, and fresh blueberries. $12.95 for 1/2 dozen
Millie’s Chocolate Almond Macaroons– These chocolate and coconut delights have remained my customers favorite since I first made them. They have a hint of cinnamon. $12.00 a dozen
Pound Cake – This rich buttery pound cake is amazing topped with fresh berries. $28.00
Chocolate Pound Cake– $32.00
Two Layer Cake or Sheet Cake, Frosted $45.00
Fudge Brownies- These are the best brownies you have ever eaten; fudgy, dark chocolate with a light flaky crust on top. 9 large brownies-$28.00
Gran Manier Brownies with Dried Cherries– 9 large brownies- $32.00
Orange Almond Date Nut Bars– Gooey date filling, with crispy crunchy layers $18.95 a 1/2 dozen
The Best Carrot Cake ever!!! – More like a fruit cake with raisins, dates, pineapple and butter cream icing..it’s amazing. It’s the most requested cake for a wedding cake. $60.00
Flour-less Chocolate Cake – this cake is lower on the glycemic index than other flourless chocolate cakes, it is made with coconut cream and butter, dark chocolate, organic vanilla beans. My diabetic clients find this is tolerated well in small amounts. If you are very carb sensitive this is the dessert for you! $45.00
Non-Dairy Cheesecake- This is an amazing cheesecake; rich, creamy, sweet but not too sweet…you will not be able to tell this from a real dairy containing cheesecake..I promise!
Cheesecake Flavors Available: Kahlua, Chocolate, Pumpkin, Chocolate Polka Dot, Brownie Squares, Key Lime Cheesecake with Macadamia Crust, Pumpkin Cheesecake with Pecan Crust and Gluten-free Oreo Cheesecake.
This gluten free pecan pie has no sugar, but is really sweet, a great alternative to that gooey sticky bad for you southern pecan pie we grew up on.
1 cup butter
1-3/4 cup sugar
1-3/4 cups rice flour
1/2 cup sweet rice flour
1 teaspoon Xanthan Gum
1-1/2 teaspoons GF baking powder
1/4 teaspoon salt
1 teaspoon GF vanilla
Cream together butter, eggs and sugar in food processor. Add remaining dry ingredients. Mix well, and spread about 1/4 inch deep on bottom and sides of your pie pan. A deep dish pie pan is best, because this crust takes a little more room than the regular kinds of piecrusts. You will get at least 2 large 1-crust pies out of this.
Bake in 350 degree oven until golden brown. Use a pie chain to keep the crust from puffing up.
3/4 cup dried apricots
3/4 cup pitted dates
2 cups apple juice
2 T. agar agar flakes
pinch of salt
1 1/2 T. kuzu dissolved in 1/4 cup cold apple juice
1 t. vanilla
2 cups roasted pecans
Combine dried fruits with juice, agar and salt in saucepan. Simmer for 20 minutes. Add kuzu and stir until clear. Puree fruit mix in food processor and then add pecans and buzz lightly until pecans are in pieces but chunky. Do not over blend.
Allow to cool. You may decorate top of pie with additional roasted pecans if desired.