Tag: <span>food</span>

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The question of whether or not you are actually getting the exact same food that is listed on the menu has lingered in the restaurant industry. What guarantee is there that you are going to get exactly what you ordered? Are there any checks and balances in place to ensure the integrity of the companies sourcing the food available in restaurants? There might be many questions surrounding the notion that the food you’re ordering is not exactly as stated on the menu. But rest assured there are few if any legal loopholes within major food distribution chains so there is no cause widespread panic and I’m not trying to stop you from going to your favorite restaurant. On the contrary, most restaurants operate ethically as a restaurant’s success relies mainly on its reputation, level of service, and quality of food. We are about to uncover some of the biggest scams in the restaurant industry and as a consumer you need to know the old practice of “bait and switch” still occurs. Hopefully this article will help you become a more educated consumer so you can make better decisions when it comes to dining out.

Mass produced processed food or factory food has been available since 1910 and has continued to gain popularity ever since. Some of the most iconic American food brands were first created in laboratories and produced in factories before becoming a part of our daily cuisine. Some of the processed foods that hit the main stream market and have been popular ever since 1910 are Nathan’s Hot Dogs, Aunt Jemima syrup, Hellman’s mayonnaise, Oreo cookies, and Fluff marshmallows to name a few. Advances in technology lead some food factories to turn their efforts towards the canning and bottling of everything from vegetables to soda.

Today the fast food industry is the largest distributor of processed food but definitely not the first to introduce people to food made in a factory. However, the fast food industry was instrumental in perfecting the delivery of factory food and accomplished a major change in the way we eat by conditioning us to accept a factory processed foods as a substitute for real food. American people are consuming epic portions of prefabricated foods every day. It’s estimated the fast food industry serves 50,000,000 Americans per day. There has been such a massive infiltration of factory food into our daily cuisine that it’s hard to determine what is real and what is processed when you choose to eat at a fast food restaurant.

Thankfully fast food is not our only option when choosing whether to go out or stay home for a meal. The majority of casual dining restaurants are serving food that is higher quality food compared to fast food restaurants but still below the quality of food you might find at fine dining establishment. There have been a lot of reports of not getting exactly what the menu suggests especially when you ordered seafood at a restaurant. For example, there are 61 species of tuna and only four species are of major commercially importance. Big Eye, Albacore, Yellowfin, and Skipjack are the 4 main species of tuna you will find being served at restaurants.

Yellow fin also known as Ahi tuna and often gets mixed up with Big Eye tuna because they are similar in texture and color. Albacore, a less expensive tuna, is often mislabeled as regular tuna since it has similar characteristics and can be easily disguised on a bed of rice, surrounded by vegetables, and covered in sauce.

Shrimp, scallops, oysters and other seafood have varying degrees of quality and can be easily switched without raising too many eyebrows. Varieties of seafood species that are closely related cousins are usually similar color and texture and the difference is undetectable unless you have access to scientific genetic DNA testing. The majority of large restaurant chains rarely sell mislabeled fish however there are reports that suggest the seafood you ordered might be a closely related DNA matched cousin to the seafood listed on the menu. In one instance, one of the biggest US fine dining chain restaurants actually served Yellowfin and listed the dish as Albacore on the menu, a more expensive fish than stated on the menu.

How could I possibly discuss food fraud without mentioning the massively deceptive scam that is occurring at all levels of food distribution and created from of the popularity of Kobe beef? What I am about to tell you is plain and simple, if you bought Kobe beef in the past it probably wasn’t Kobe beef at all! Until a few years ago the FDA ban all imported meat coming from Japan. That means until a few years ago there wasn’t even one ounce of Kobe beef available in the US. Thousands of people became unsuspecting victims of a crime that span the entire restaurant industry. From large distributors, celebrity chefs, bar owners, and restaurant managers the Kobe beef scam is one of the restaurant industry’s largest scams to date.

According to the Kobe Beef Council in Japan, in 2016 less than 5900 lbs. of certified Kobe beef was exported to the US from Japan. Now 5900 lbs. does seem like a lot of meat if you were making the world’s largest burger but to put it in perspective in 2016 we consumed 18,020,960,000 lbs. of beef in the US. Food for thought, 29,494,738,000 lbs. of chicken ended up on our plates in 2016. Compared to the amount of chicken and beef consumed in the US the amount of Kobe beef that was available in 2016 was incredibly minimal. I’m going to guess that as rare as Kobe beef was in 2016, there wasn’t any wasted on burgers, sliders or any other Kobe-type products. The counterfeit Kobe is so profitable that it spilled over to another Japanese variety of beef, Wagyu beef. Wagyu beef is the other half of the meaty master plan to high-jack more money from innocent diners.

Wagyu is a Japanese word and translated to English means “Japanese cow”. There are four types of Japanese cows that can be considered Wagyu (Kuroge Washu, Akage Washu or Akaushi, Mukaku Washu, and Nihon Tankaku Washu). US farmers have imported a small number of Japanese Wagyu cows to be raised and bred in the US creating a new category of beef, “Domestic Wagyu”. Domestic Wagyu is the new, not-as-expensive-as-Kobe, ultra-beef. There are a handful of farmers working hard to keep the Domestic Wagyu bloodline pure but eventually most Wagyu will be cross bred to suit American palates and to be sold at your local butcher shop or grocery store. The quality of Wagyu beef sits between Kobe beef and USDA Prime but how can you be without a doubt certain that it’s real thing.

I went to a restaurant and ordered the Wagyu steak and it was good but much like USDA Prime is good as well. Did I fall victim to the meat barons money grab? Not sure, but it was a fantastic meal none-the-less. Let me explain my Wagyu experience this way, if you were to open my refrigerator right now you will find either USDA Prime New York strips, rib-eyes, or t-bones and no Wagyu beef. So this doesn’t happen to you and to keep yourself out of harm’s way at least until this controversy fades away, order or purchase a USDA Prime steak, have a great cook prepare it, and enjoy. You won’t be disappointed!

The fact is that only a small fraction of people in the food industry are willing to lie for profit but their careers are usually cut short and the gravy train of scam money immediately cut off. The worst abuse is taking place in the smaller local restaurants with not much of a reputation to protect. For the most part, large chains and well known restaurants have to maintain a high level of food quality, service, and overall reputation or we simply would not give them our business.

Cheers To You!

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Source by Nick Stoker

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At times people indulge in tickling their taste buds to get the best out of the cooks and explore their culinary skills. But food in spite of being exceptionally tasty has to be healthy and nutritious at its best. Only health and nutritious meal or snack can provide you with habit of a right palate.

Besides, providing sumptuous and tasty food they should be able to create the children’s palate for the right food. There is where they have to create a latent value if you are in the business of food service catering for schools.

That is developing the taste for the right food instead creating food to suit taste. It is difficult. But over the time if you have developed you culinary skills you can understand how to develop the taste for the right food, both nutritious and that can contribute to the health of the budding souls.

Food service in schools, a major part of the federal school lunch program has many responsibilities for food service providers besides playing with culinary skill they have to serve the most sensitive palate of school going and also provide food that is nutritious and supports their growth in the early stage of life.

Food service school in NJ involves more guidance and bounds us with budget constraints. There is also an expectation from the school nutritionist and school children and management. Mostly as a service provider you have to scrape menus of two sides with rival expectations. On one side the expectation is of nutrition and the other side the expectation is of tickling taste.

Any imbalance can lead to rejection and wastage. Therefore as a school provider what is important is you bring the best of the both to provide a menu that can be acceptable to all and that only you can confirm when you see no wastage or coming back. Only when that happens can a food service provider claim he has met the standards and expectations and brought about customer delight.

Children who submit school lunch application on personal grounds are provided with meager funds to provide for their food. This should not escape either the school lunch program administration or the school food service provider.

Both the school and the service provider have to package the meal or snack within a shoe-string budget. That provides an additional constraint to the lunch provider to give equal nutrition and taste with the available resources. Therefore a food service provider for schools in New Jersey should take care of all these things to enable him to carry on the service successfully.

A food service provider like Karson Foods http://www.karsonfoods.com/school-food-services.html may treat them as an advantage instead of problem, limitation or constraint and explore their culinary skills at best explored in a controlled situation more. Just like you ask students to write an essay on any topic of their choice and they will have to scratch for topics. At the same time give them a list of topic to choose and they are relieved.

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Source by John Smith

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Sumerians were the first culture to quit hunting and gathering food and begin cultivation. Like many other inventions that Sumerian culture gave to the world, they also contributed in farming and food. Sumerian food consisted mainly of barley.

The raw material of most of Sumerian food was barley, barley cakes and barley paste were accompaniments of all major meals. Wheat and millet were other raw materials used in Sumerian food. Farming yielded vegetables and fruits, chickpeas, lentils, beans, onion, garlic, leeks, cucumbers, cress, mustard and fresh green lettuce was all part of the early Sumerian food. Sumerians were the first culture to settle down and leave the earlier nomad lifestyle. With settlement they began domesticating animals for food and labor. Goat’s milk and meat, eggs, pig; wild fowl, deer and venison were an integral part of the Sumerian’s food as well.

Everyday Sumerian food was probably barley cakes with onions and beans washed down with barley ale. Fish that swarmed in the rivers of Mesopotamia were a major food source too. Over fifty different types of fish are mentioned in the early texts dating before 2300 BC and the fried fish vendors had a thriving trade in the city of Ur. Food stalls also sold onions, cucumbers, freshly grilled goat, mutton and pork. Meat was more popular and common in big cities as compared to sparsely populated towns as they would spoil in the heat. Cattle were only slaughtered for consumption when they were nearly at the end of their working lives.

Information about Sumerian food can be gathered from archaeology and written records on cuneiform tablets. These sources also indicated the importance of barley and wheat cakes as the staple diet together with grain and legume soups, onion, leeks, garlic and melon. Besides farmed vegetables, Sumerian food also included fruits. These were apples, fig and grapes. Several culinary herbs and honey and cheese, butter and vegetable oil have also been mentioned in later Sumerian food records. Sumerians drank beer often and sometimes wine too. Preservation of foodstuff had also been evolved with meats being salted and fruits conserved in honey. Various other fruits including apples were dried to preserve them and a fermented cause is also mentioned in the Akkadian texts.

Rice and corn was unknown in ancient Mesopotamia, thus barley and its flour was the staple Sumerian food. Their bread was coarse, flat and unleavened, though an expensive version was made out of finer flour. Pieces of this bread were found in the tomb of Queen Puabi of Ur, left there for sustenance in afterlife. Breads were enhanced with butter, milk and cheese, sesame seeds and even fruits and their juices. Later records show truffles being made as well. With the advent of irrigation canals lush fruit and vegetable farms with fruits like mulberries, pears, plum, cherries and pomegranates were found in abundance. The most important food crop in southern Mesopotamia was the date palm. Goats, cows and ewe were domesticated for milk; geese and ducks for eggs and some 50 varieties of fish were a staple Sumerian food. Meats were cooked by roasting, boiling, barbecuing or broiling and preserved by drying, smoking or salting. 

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Source by Christopher Schwebius

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Even though the FDA insists that food dyes are safe the studies say otherwise. Artificial food dyes do contribute to ADHD symptoms such as restlessness and hyperactivity and if food dyes were taken out of the diet, a large percentage of children would not need ADHD prescription drugs such as Concerta or Ritalin.

Food dye ADHD additives that cause reactions are Carmoisine, Tartrazine, Ponceau, Sunset Yellow, Carmoisine, Quinoline Yellow, and Allura Red. For instance Sunset Yellow (also known as Orange Yellow S, FD&C Yellow) has been known for inducing allergic reactions. It can be found in many products such as any orange, apricot or citrus jam or jellies, marzipan, hot chocolate mix, packaged soup mixes, breadcrumbs, cheese sauces and soft drinks and many other products that are yellow, orange, and red.

The Center for Science in the Public Interest would like the FDA to ban eight (Yellow 5 and 6, Red 3 and 40, Blue 1 and 2, Green 3, and Orange B) of the most common artificial dyes, or at least affix a warning label to products that contain the dyes such as “Warning: The artificial coloring in this food causes hyperactivity and behavioral problems in some children.” And, did you know that food companies are, as we speak, phasing out dyes in foods in the United Kingdom and parts of Europe? At McDonald’s in the UK the strawberry syrup on a sundae is a red color from strawberries and in the US; the red color comes not from strawberries but a coal-derived chemical also known by the name, Red 40. That is insane!

Let’s face it our kids love color and that is the only reason that children’s snack food and cereals all contain the food dyes. But the color is only for appeal; too attract the child to want it, it holds no nutritional value. Even if your child does not have food dye ADHD allergies then why expose them to harmful chemicals such as these?

We all need to focus on nutritionally sound meals at home, in schools and at restaurants but we need everyone’s help to let the companies know we do not want or need the artificial chemicals to make our food look better.

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Source by Rebecca Theresa Shelly

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For those with dogs, food is among the biggest needs that must be well taken care of. Your furry friend has nutritional requirements that should be met. Of course, you would want to strike a balance between providing food that he likes and food that is good for him.

Today, you will be overwhelmed by the many dog food options in the market today. To help you determine the best options and fully understand the importance of good food, experts have shared some tips for buying the right dog food.

A Simple Guide To Buying Food For Dogs

Feed by nature – Dogs before were wild so they mainly eat live animals. This means that they consume raw animal meat and bones, organs, tissues, and hair. They also consume plant matter in small amounts. But today, domesticated dogs have evolved to be carnivorous, while also eating those fit for omnivores.

Puppy to adult – Puppies certainly need to feed on their mother’s milk, similar to any kind of mammal. At approximately 8-12 weeks of life, they will start weaning off the milk and begin eating solid food. As your puppy becomes an adult, you will find that there are different kinds of food that they must eat to ensure good health. It is highly recommended that you take your pet to a reliable vet to gain valuable advice regarding good food to feed him based on his health status, age, and specific conditions.

Home-prepared or commercial pet food – Most pet owners are often faced with 2 options. You can either feed the dog raw or cooked meats or with commercial pet food from the store. Choosing which kind of food to give him will depend on the dog’s specific requirements.

Bear in mind that no two dogs will have similar dietary needs. Hence, it is very important for you to consult your vet about the right diet to follow. You will know that your pet is eating right if he has a normal energy level and appetite, fresh breath, clean teeth and ears, a glossy coat, no elimination issues, not itching, and an overall good disposition and attitude. If your dog is healthy, you will see that he is very happy.

Some Foods To Avoid

As much as you want your pet to eat nutritious food that he truly enjoys eating, you need to be very careful in not giving him foods that can be toxic. Some of the food you must not give your pet will include garlic, avocado, chocolate, raisins and grapes, coffee or any product with caffeine, citrus fruits, mushrooms, corn cobs, green or unripe tomatoes, salt and seasonings, and nuts.

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Source by Cristina Gandia

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Sterilite Containers can be used to organize all your household items. It usually takes a lot of effort to store the items in such a way that they occupy minimum space and make your house look clean. You need a flexible and practical storage system that meets your specific requirements. They are an ideal storage solution if you have small space at your home.

The Sterilite containers are safe for storing food items as they are made of polypropylene and polyethylene and do not use any harmful chemicals in the manufacturing process. They are also safe for storing crafts, fabrics, hobby items, photos and other household items.

The clear view of these containers helps you see what is kept inside. This ensures that you do not keep searching for household items that you need. You may be able to save a lot of effort and time because of this. They can fit in any shelf or closet easily and can also be stored under the bed.

Top 5 Things You May Not Be Aware About Sterilite Containers

1. All Sterilite storage containers that are used to store food are microwave safe and can be used to reheat food in the microwave. However it is best to exercise caution when you are reheating food that has high content of sugar or fat.
2. The food storage and kitchen items that are made by Sterilite containers are BPA and phthalate free. These products are also top rack dishwasher safe. You can wash Sterilite storage containers easily without any fear of damaging them. This helps in removing any stain or odor that can be caused when you store food items.
3. It is very easy to assemble these products and you may be able to do this easily by following the assembly instructions that are provided along with the product. Most of the containers are usually available in 30 – 60 quart capacity and the 59 quart is the most popular size that is ordered.
4. The Sterilite containers are available in different containers and these include food storage, garage, kitchen, laundry, storage and wastebaskets. They are available in different sizes and you can choose the size of your choice.
5. These containers are available in the smallest to the largest sizes depending on your specific needs. You can use them to store almost anything. They can be put to many uses and are perfect for storing all kind of items easily. Avoid stacking the containers on top of each other.

The grip on the containers is secure and this ensures that the content kept inside is safe. The Sterilite storage containers offer flexible storage solution so that you can store and organize items in your home with minimum effort. Some of the big containers that are available have wheels and these can be used to move them from one place to the other.

You may be able to buy all your storage solution needs at a great bargain. Compare the various items that are available so that you are able to get the best deal.

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Source by Rahul Shariff

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Food prices of the great depression in the 30s, were somewhat of a paradox, when you look back and consider how everything was so cheap, and, yet, at the same time, way too expensive for many people living through those times.

Food prices weren’t so much a problem for those who were employed during the great depression, as they could afford the daily essentials, and, perhaps, some extras, like a movie or ice cream; but, for the unfortunate ones who were unemployed, even the every-day, basic necessities were totally out of reach.

Actually, it wasn’t that the food prices were high, but it was the lack of, or absence of money that kept most things people not only desired, but needed, at arms length, or on the other side of the shop’s glass window.

Imagine not being able to run to the store and grab your desired food items, clothing, and, if you needed it, medicine; and then not being able to afford the mortgage or rent, or the electricity or gas for cooking. Could you go without?

Who, in our prior affluent day-and-age, could deal with that kind of inconvenience, when we’re used to flipping the light switch on in the morning, and turning on the automatic coffee machine to dilute some of those twelve-dollar-a-pound grounds we bought from the specialty coffee beanery-after already enjoying a six-dollar mocha grande with friends.

No such thing for families during the great depression, under their poor circumstances. Imagine buying just a plain (if you can get one today) cup of coffee with cream and sugar, for five cents; a two-egg-bacon-and-toast-with-a-piece-of-pie-and-a-cup-of-coffee breakfast, for 25 cents; or a candy bar for a dime.

It doesn’t sound like a lot, except those who were employed might only have been earning $2 or $3 a-day, but when you don’t have those few small coins, food prices of the great depression seemed pretty high! For those who had money, life was, undoubtedly, more comfortable even considering the times, but for those who had to scrimp and scrape to put food on the table, their days were filled with worry and strife.

Many mothers often went without food, so their children had more to eat. She didn’t spend her pennies foolishly, if she had them, but used them for the things that were vital to her family’s survival. She’d account for every cent.

With money during the great depression being so scarce, families frequently ran out of the little bit they may have acquired, from some type of labor, or, perhaps, from hocking something of sentimental value.

And, to make things worse, families lives were often compromised, or drasitically challenged, as the men would set out for other parts of the country seeking employment. Some men, never returned, but, instead, turned to illegal activities in hopes of gain, or to alcohol, only making their own, and their family’s problems worse. Some even chose suicide.

At any rate, most people had nowhere to turn, since borrowing from their neighbors or relatives would cause them further problems. Local stores might have extended credit to certain people, but they were rarely let off the hook to pay, as some people were still paying off bills that were outstanding, long after the war, which followed The Great Depression, ended.

Money-or, the lack of it-was the main thing that dominated millions of lives for many years during the earlier part of this century. And, it’s no different today. Money, for many people, in one way or the other, still rules.

Tough times are coming again for those who don’t think so, as many people world wide, are already experiencing our plummeting economy. I sure notice the presently rising food prices (or, more realistically, decreasing dollar value), as it costs way more for a half-empty grocery bag today, than it did not so long ago.

But, hey! There is hope, and for those who are informed, there’s no need to be surprised and led to despair by these coming hard times. We can take precaution, and plan and prepare for our now, and our future lifestyle management, by getting ahead of the game.

We can learn more about food prices of the great depression, and valuable ways on how we can prepare ourselves and our families, for what likely will, in some form or other, depending on our circumstances, be much like, or worse than, The Great Depression of the 30s.

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Source by Erin Smith

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We need to stop using food as our way to relax, then we will start losing weight fast. Let’s face it, that is what we all want. It is so easy to grab food – especially “junk food”, to help us settle down and relax. Many people not only grab food, but they will use alcohol or cigarettes as their way to relax. None of the these are good for us. Alcohol, cigarettes, and food, yes food, can all be addicting.

We need to eat food to get nutrition and energy, not as the primary way to relax. We can easily change our daily habits into new habits that will help us to relax easily without food, feel good and achieve the weight loss we are striving for. It normally takes approximately 21 days for a new habit to take place. That may sound like a long time – but it’s not. Just think about it – three weeks to a new you. Someone that can now lose weight fast and relax without food.

Don’t confuse “eating to relax” with “emotional eating”. They are two completely different issues. Many people suffer from emotional eating. They eat from different emotions such as fear, nervousness, being upset, having an argument, or just anxious about something. What I am referring to is people eating for no other reason but relaxation. Many people use the excuses such as, “I’ve been working all day, I just want to relax”, or “I’m done for the day, I’m going to sit and read or watch TV and relax”. Sound familiar? It sure doe’s to me!

So now that we recognize our problem with eating to relax, we need to learn how to change “eating to relax” to “relaxing without eating”. We can do this easily. And this is how:

1. We simply make dinner our last eating time. Now I know this can be hard. Especially if dinner time is late afternoon or early evening. The later evening is when we need to settle down for the day and to have the low calorie snacks, such as raw vegetables, without the dressing, or popcorn without the butter.

2. We need to make it a rule not to eat in front of the TV. All meals, and snacks should be eaten in a designated eating area such as the dining room, nook, or kitchen counter top. Also sit down when you eat and appreciate what you have and how good it tastes when you eat it slowly. You will feel full faster when you eat slower. No more unnecessary eating in front of the TV or computer for extended times – we can tend to eat much more this way. Instead, sip on a large glass of water, or even a decaf coffee.

3. Talk a walk for at least a half an hour. Carry a large water bottle with you and sip on it slowly. You don’t need to walk fast. Just walk slowly and enjoy the scenery around you. Walking is very relaxing.

4. Chew gum – this can help trick the brain into thinking you are chewing food.

5. Find an interesting activity to keep your mind busy. Many times we feel “we need to be doing something” to help us relax. This may sound silly for adults – but think of the things you used to do when you were a kid. Paint-by-numbers, crossword puzzles, word search books, putting puzzles together, coloring, writing stories, etc. If you are really “into it”, your mind will be busy thinking about what you are doing, not being bored and tempted to eat.

6. Surf the internet. You will be amazed at how much information, on any topic you are interested in, is available to you. But, this is not the time to be eating. Make it a rule not to eat at your computer.

7. Spend time with your family or friends and show them how you don’t need to keep eating all the time.

Take it step by step and you will see your progress each day. Be satisfied with your progress and don’t be hard on yourself if you slip up. It’s okay. Just get back on course and always focus on relaxing without eating. Remember if you feel stuffed after eating a lot of high carb foods, you are going into fat storing mode. You don’t want to over eat and feel stuffed, you want to focus on being full, satisfied and feeling good; versus feeling tired and stuffed.

Natural relaxation is extremely important for our health. We need to relax and give our body a break so it can naturally repair itself. But remember, you are not helping your body if you are eating for no other reason but to relax. It is important when we eat, that we eat the foods that are good for us as you can find in our original PowerFood reports.

Try some of the things mentioned and you will be on your way to relaxation, feeling good and easy weight loss. It will get easier for you as you begin to lose weight, look and feel better, and have new habits for relaxing.

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Source by Nikki Canyon

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What if I told you one of the most powerful things you can do for your health requires very little effort and very little money? I’m not going to tease you into reading on and on to find out what it is. My purpose is to simply share some advice I read in a book called “Love Has Forgotten No One.”

The advice is to oxygenate your body by ingesting drops of 35% food-grade hydrogen peroxide in distilled water several times a day. I’ll give you more precise instructions after I tell you a little more about the source of this advice.

Gary R. Renard has written three books on spirituality, mostly helping students understand “A Course in Miracles.” His message is remarkable and empowering. In his third book, he surprises readers with 12 simple things you can do to improve your health. The 12th suggestion was by far the most startling.

The idea is that oxygenating your body is one of the most powerful things on the level of form you can do for your health. The way to do it is simple. Ingest 35% food-grade hydrogen peroxide by adding drops to distilled water. “Love Has Forgotten No One” refers readers to another book called “The One Minute Cure” for detailed instructions and urges readers to follow the instructions and not to take too much.

After reading this suggestion I did some research and found that there are more and more articles being published on hydrogen peroxide in medical journals. There are advocates and detractors but no definitive conclusions. I can tell you there is a good deal of misinformation out there. I like the fact that the recommended regimen is very simple and very inexpensive. I plan to invest about $10 to purchase 35% food-grade hydrogen peroxide and another couple dollars in distilled water. I was able to read “The One Minute Cure” by googling it and opening a pdf file. In addition to specific instructions on how to take 35% food-grade hydrogen peroxide, the book explains why the idea is not being welcomed by the medical establishment.

This is something any one can do. The investment is so small and the potential benefits so great that I recommend it to everyone. The one exception I read about in ‘The One Minute Cure” is that this form of oxygenation is not recommended for anyone with a transplanted organ.

According to “Love Has Forgotten No One”, lack of oxygen is the most overlooked problem in the human body. “If you could properly oxygenate all the cells in your body, then most diseases would be prevented, or cured if you have one.”

I will conclude this brief article with another important quote from the book:

“As we said, the instructions must be followed to the letter, and most people won’t do it because they don’t have the discipline. But if you do, it’s one of the most powerful things on the level of form that you can possibly do for your health. Don’t take too much. It’s taken by putting drops of it into water. Follow the instructions.”

Those instructions are readily available in “The One Minute Cure”. I’m not recommending anything I will not do myself as I am ordering some 35% food-grade hydrogen peroxide today!

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Source by Kirt M Hill

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The sphincter muscle is a circular band of muscle that surrounds an opening or passage in the body, and is located above the stomach opening. It is also responsible for allowing food to keep in the stomach for proper breakdown and also for keeping of the acid in the stomach which helps in the digestion of food. A weakened stomach valve can cause many stomach disorders like acid reflux, indigestion, soar throat and damage the tissues of the food pipe. Before you can cure any of these diseases, the best thing to do is to cure it from the root by strengthening it. Unfortunately, conventional medicine doesn’t have a complete solution to this. Antacids and other conventional medicine only relieve heartburn pain temporarily.

To strengthen the stomach valve, it is advisable to subscribe to the use of natural remedies.

The following foods and drinks have been found to be very potent in strengthening the stomach valve.

1- Honey: Pure Manuaka Honey contains substances, which heal damaged or weakened tissue. Taking 1 teaspoon of Manuka honey 20 minutes before each meal, can help to strengthen it.

2- Decaffeinated green tea taken with honey: Green tea is known for stomachs upset relief and for enhancing effective digestion. The effects of honey and green tea can help to strengthen a weakened stomach valve.

3- Aloe Vera gel: Aloe Vera is known for being effective in healing tissue. You can add aloe Vera to green tea mixed with honey to achieve a quicker result in the reviving the lower esophageal muscle (LES).

4- Raw fruits and vegetable: eating raw fruits and vegetable are very effective in curing a weakened it. These fruits are known to have high content of enzymes, that helps the natural process of digestion. Apple, for instance, is good for the treatment of a weaken sphincter. Vegetables like legumes are also good.

5- Apart from these foods that can strengthen the LES, there are other foods, which weaken the stomach valve. Such food should be avoided. To keep your LES alive and healthier don’t eat acidic food and other food or drinks made from citric fruits. Smoking affects it and should be avoided. High fatty food, chocolate, coffee, alcoholic and carbonated drinks are known to disturb the normal function of the sphincter muscle.

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Source by Mike St-John