There are many excellent alternatives to wheat and I want to share my 5 favourite gluten-free grains.

5) Amaranth

Don’t let this small grain fool you. It may be small, but it’s powerful. My favorite use of amaranth is to pop it like popcorn for a deliciously nutty-flavoured snack. Since it’s full of minerals, vitamins and amino acids, health experts have indicated that amaranth may help reduce cholesterol, lower blood pressure, improve immune system function and even prevent the premature greying of hair.

4) Millet

This is a fantastic grain which has a consistency that will vary with the preparation method. It can be boiled and mashed like potatoes, or fluffed like rice. Not only does millet contain 18 different amino acids, but it also holds a significant amount of vitamins and minerals, such as magnesium, phosphorus and manganese. It has been suggested to have cardiovascular and heart protection properties, gallstone prevention traits, and offers a reduction in risk of childhood asthma.

3) Black Rice

This rice is considered to be the new kid on the block. In recent years, it has been haled as a superfood by many due to it’s high nutrient values. Black rice is loaded with amino acids, fiber, vitamins and minerals. Claims have been made that black rice may help reduce blood pressure, alleviate arthritic symptoms and lower your risk of cancer, diabetes and Alzheimer’s Disease.

2) Buckwheat

No, not the Little Rascal pictured above. Containing over 11 amino acids in substantial amounts, as well as vitamins, minerals and even trace amounts of essential fatty acids make buckwheat a gluten-free superstar. Helping to control blood sugar and lower the risk of diabetes are just a couple benefits of buckwheat. This grain (although technically not a grain) is easy to prepare and very versatile. My favourite buckwheat dish right now is a fresh tabouli salad.

1) Quinoa

My favorite grain for the last several years has been quinoa. It comes in a range of colours, including red white and black. Red is my preferred variety. This is one of the easiest grains to prepare and one of the most nutrient-dense. Quinoa has a plethora of nutritious features, such as fiber, vitamins and minerals. It could even be considered a complete protein since it contains all essential amino acids. There have been many suggested health benefits, including migraine relief, cancer risk reduction and cardiovascular protection/prevention. If you haven’t tried quinoa yet, now is a great time to start!

It’s easy to see from the information above that limiting my gluten consumption is not the only reason I choose to eat these grains. Whether you have Celiac disease, a gluten sensitivity, or you’re just trying to give your health a boost, switching over to any of these grains from regular wheat or white rice could help immensely. As with all grains, the least refined the better.

What are your favourite gluten-free grains and/or recipes?

Although modern technology is now allowing us to witness and understand these concepts of energy and frequencies, it could simultaneously be contributing to issues with the bodies ability to distinguish between safe and harmful substances. Cell phones are a perfect example. We know that cell phones emit powerful electro-magnetic frequecies (EMF’s) allowing data to be invisibly transported from one location to another. These frequencies travel through windows, walls, cars and even people. As EMF’s penetrate the body, these frequencies will manipulate and distort the frequencies of all other items inside us. When an EMF from a cell phones bounces into a specific food, protein, mineral, etc., the frequency of that item is skewed and becomes something which the body may not recognize. And thus, a sensitivity or allergy is born. Since we are not able to interpret this new frequency to which we have just been exposed, the body will store this memory so when it is presented again, we will see this substance as dangerous and an adverse reaction could result.

Fortunately there are some things we can do to reduce our exposure to EMF’s and help rebalance to a state of natural health.

• Avoid using cordless phones. Believe it or not, cordless phones give off almost as much EMF as a cell phone.
• Invest in EMF Protection technology. EarthCalm is a company that makes devices that can be used in the home, on the body, and now even attached to your cell phone to help dissipate the dangerous flood of electro-magnetic frequencies in which we are walking around everyday.
• Refrain from using a microwave. If you must use one, try to be at least 30-40 feet away from it when in use
• Never sleep with a cell phone near your bed
• If you live in an apartment, avoid putting your bed against a shared wall with the neighbour. You never know what electronics may be plugged in on the other side.
• Turn off all electronics in the bedroom during sleeping hours.
• Invest in Bioenergetic Intolerance Elimination. This amazing technique helps the body by clearing incorrect frequency information being stored in the cells and reintroduces the proper frequencies so the body can begin to recognize substances of which it was previously confused.

Allergies and sensitivities are growing at an alarming rate around the globe. But we don’t have to sit idly and become victims to old ways of thinking. Gone are the days of “just live with it”. As our understanding of the full potential of human health continues to evolve, we are starting to see more people taking an active approach to their well-being. People are turning their health around and overcoming that which others have told them would be permanent.

What allergy would you eliminate if you could?

I recently stopped in to my local Whole Foods (aka Capers) to pick up a can of coconut milk (full fat, of course!). In the past, my wife and I would purchase Thai Kitchen brand coconut milk until, that is, the controversial chemical BPA (Bisphenol A) began surfacing in the media bringing much awareness to this dangerous toxin. Bisphenol A is an industrial chemical from which plastic resins, epoxies and other products are made. Many food and drink containers, like water bottles, baby bottles and the linings for canned goods use BPA. It’s also found in cash register receipts, electronics and hundreds of other household items.

So what’s the big deal? BPA is a known endocrine disruptor and may be very harmful to our reproductive and nervous systems. Some studies are suggesting that BPA could be linked to reproductive issues, infertility and even cancers. What I find even more disturbing is that 91% of Canadians have a detectable amount of BPA in their bodies.

Because toxins are stored exceptionally well in fats, coconut milk is one of the worst offenders with respect to the concentration of BPA. Hopefully you can begin to understand why it was an easy decision to begin avoiding BPA where ever possible. Fortunately, Whole Foods carries a brand of coconut milk called Native Forest, which uses BPA-free cans. It may cost a bit more, but the extra expense is worth it for my health and that of my wife.

On this particular day, I walked into Whole Foods and grabbed a can of Native Forest coconut milk. As I did so, my attention was drawn to another brand which I had noticed growing in popularity within Whole Foods. The brand is Whole Foods own, 365. Based on the price, I had some doubts that the product could possibly be in a BPA-free can. But I was willing to inquire with management on the off-chance that Whole Foods was beginning to jump on the BPA-free train. To my astonishment, I was told that the 365 brand is completely BPA-free! Eureka! I’d found an organic coconut milk in a BPA-free can at nearly half the price of the competition… or so I thought.

Upon returning home, I still had a little voice in my head telling me to do some more digging. I hadn’t been in front of my computer for more than 3 minutes when I found a plethora of articles and blog posts confirming my suspicions. Whole Foods even openly admits on their website that the 365 brand is not BPA-free, but they do acknowledge that they are in the process of transitioning in that direction.

With obvious frustration and fury of the danger I had just been led into, I called the store from which I had just come. The ensuing phone call was significantly different than the conversation I had earlier at the store. This time I got a different manager who was very apologetic. In fact, his tone was down-right fearful. I think he knew the seriousness of what had just happened and he was making any offer to resolve the issue. As the conversation carried on, I was amazed to hear that while Whole Foods was transitioning to BPA-free cans, they currently claim that 21% of the 365 line is already BPA-free. However, I was then told that due to production processes, they were unable to determine which products are included in this 21%. I couldn’t believe my ears! Even though 21% of the 365 line is BPA-free, there is no way to conclusively tell which products are in the BPA-free cans. Sounds a bit like a game of Russian Roulette to me.

Fortunately for Whole Foods I am not looking to reap any benefit from this careless mishap. I do believe that consumers have a responsibility to know what they are putting inside their bodies. So instead of attacking Whole Foods for what happened, I want to share my experience to encourage others to do their research. If you see something on the shelf at the supermarket that seems too good to be true, look into it more before accepting the first response you’re given.

With that in mind, Whole Foods also holds a responsibility to ensure their staff are adequately trained and educated to provide consumers with accurate information of the products in their stores. Had the manager on duty simply been honest with me and indicated that he did not know the answer to my question, I would have been satisfied with his response and willingness to find out for me.

I mentioned at the beginning of this article that I still shop at Whole Foods, and I will likely continue to do so. I simply want to stress to everyone that even the most health-oriented establishments often have shortcomings that we, the consumers, must continue to question. It is a direct result of our inquiries, demands and spending that dictates change. Rather than boycotting companies like Whole Foods, let’s provide them with useful feedback so positive change can occur.

What would you ask Whole Foods to change in their store?

I decided to call the farm directly to speak with them about their practices and get a better understanding of how their chickens are raised. The description on the package wasn’t lying. This farm believes that chickens should have complete access to their pastures so they can forage in the grass and dirt for insects and grubs as a chicken should be doing.

Satisfied with my first call, I then thought it would be a good idea to call the Canadian Food Inspection Agency (CFIA) and inquire about how our government regulates and defines the different terms that are stamped on eggs. Call me crazy, but I assumed the government would want to monitor and control something like this. Although it took me a few transfers and a bit of phone tag, I eventually connected with a Labeling Law Officer who specifically works with egg regulations. Here’s where things started to get a bit interesting. The officer I spoke to indicated to me that the term ‘Free Range’ is essentially unregulated. Although there seems to be some very loose guidelines, the CFIA will allow nearly any farm to use the term on their eggs as long as that farm provides the government with a definition for that term. In other words, 5 different farms could operate by 5 different definitions of ‘free range’. One farm may define free range as ensuring the chickens have access to a specified amount of space outside the confines of the coup. This does not necessarily mean the grounds to which the chicken has access is a grassy pasture. Whereas another farm may define free range as allowing the chickens to roam freely, only being confined to the property boundaries. So the unfortunate truth is that unless the consumer asks the farmer how the chickens are being raised, there is no way to be certain that your free range eggs are truly ‘free range’.

The same holds true for other labels seen on eggs, such as free run or pasture-raised. When I asked the officer about pasture-raised or pastured eggs, I was astonished to find out the officer had no idea what I was referring to. These terms are just beginning to gain popularity, so I realize many consumer are still unaware of what is meant. But I did expected a Labeling Law Officer to be a bit more knowledgeable with respect to the industry in which they specialize. Pasture-raised (a.k.a. pastured) eggs, not to be confused with the term ‘pasteurized’, refers to eggs that are from chickens which are free to wander through the pastures. As I mentioned above, these chickens are able to eat a traditional chicken diet including insects and grubs. This results in chickens that produce a far superior quality egg with greater nutrient value.

The bottom line is that mega-companies who produces eggs rely on the fact that most consumers are unaware of the unregulated terminology within the egg industry. They simply slap a label on their packaging to give us the impression that their eggs are produced from happy chickens. As much as we’d like to trust our government to implement adequate guidelines and rules for the production of our food, the fact is that these regulations are not in place. The good news is that we, as consumers, have an enormous amount of power to shift the current practices. If you want to influence the rules and restrictions (or lack thereof), start asking questions at your grocery store, call the farm from which your eggs come, or even contact the CFIA and inquire about their intentions for regulating these definitions. Change can take some time, but have the ability to create the change we want.

What’s your favourite way to eat eggs?

Knowing what I know now, I find it fascinating to look back and see the extreme differing opinions on butter and how fast society’s conceptions have shifted with respect to the accepted beliefs of its nutritional facts. Even today, largely due to the financial power and politics of mega corporations, there is still much debate surrounding this seemingly obvious topic. Sure, the Heart & Stroke foundation may endorse margarine as a heart-healthy alternative, but I personally prefer to avoid consuming a product that is almost entirely synthetic and is literally only 1 molecule away from being plastic! Let’s explore a few topics surrounding butter and fats.

Trans Fats

Butter is higher in saturated fats. But as modern research is proving, it is trans fats that are dangerous and should be avoided, not necessarily saturated fats. Trans fats are those which have undergone a heavy form of processing. Through chemically-induced hydrogen saturation of the carbon bonds in the fat, the structure of the unsaturated oil is changed. This alters the way the body metabolizes these fats and results in high levels of free radicals in the body. Free radicals are very unstable molecules that can create serious damage anywhere in the body leading to many problems such as heart disease or cancer. Saturated fats have been unfairly demonized through the course of the low-fat diet trends. Ironically, I recently heard Dr. Oz continue to perpetuate this fallacy surrounding saturated fats. And then, in an unrelated segment, Dr. Oz gave praise to coconut oil… a saturated fat! To me, this only emphasizes the fact that we should not be concerning ourselves so heavily on the saturated versus unsaturated debate. Instead, we should be focused on consuming high quality, unrefined fats and oils.

Cholesterol

Cholesterol is another area of concern when discussing butter versus margarine. There is a common misconception that butter causes high cholesterol. However, what most people forget is that our liver actually manufactures cholesterol and will work to regulate the amount in our body at any given time. So if we are getting a lot of dietary cholesterol, our liver will produce less. If our diets are low in cholesterol, our liver will make more. The biggest problem with cholesterol is the method by which is is transported through our bodies. Cholesterol can be carried by LDL (low-density lipoprotein) or HDL (high-density lipoprotein) molecules. The LDL is the ‘Lousy’ form since it’s role is to carry cholesterol into the blood stream from the liver, thereby contributing to higher levels of cholesterol in our blood. Whereas the HDL, the ‘Happy’ form, works by bringing the cholesterol back to the liver to be broken down. So the goal is to raise HDL levels and lower LDL. Contrary to what margarine manufacturers would have you believe, these artificial spreads can drastically increase your LDL and lower your HDL putting you at an increased risk of coronary/heart disease. Butter, on the other hand actually helps increase your HDL.

Breast Milk

It’s important for breast-feeding mothers to remember that whatever Mommy eats, baby will be eating, too. Some studies are showing that the amount of trans fats in women’s breast milk is on the rise. This trend tends to be mainly prominent in countries which have more trans fats in the food system. For example, women in China typically consume less foods with trans fats and therefore are shown to have lower levels of trans fats in their breast milk than women in North America. I’d like to encourage pregnant and breastfeeding women everywhere to take a closer look at the quality of food they are eating. I also want to emphasize that I strongly believe that breast milk is far superior to any formula, with or without traces of trans fats.

More to consider

A high quality, organic butter from grass fed cows can also contain important fat-soluble nutrients that our bodies need. It has been around for centuries and is consumed by some of the healthiest cultures on the planet. Margarine, on the other hand, has been linked to a lower functioning immune system, decreased insulin response leading to diabetes, and infertility. It has been around for less than a hundred years and is consumed primarily by cultures with an exponential growth in dietary-related, preventable diseases.

So eat butter and enjoy it’s rich flavour with piece of mind and confidence that you are giving your body the healthy fat it needs to survive and thrive.

What are some unique ways you consume butter in your diet?

1) Dirt (2009)

Briefly focusing on the shortcomings and flaws in our agricultural methods, Dirt allows viewers to better understand how our food grows and the importance of healthy soil. All of our food (fruit, vegetables, meat, etc.) is completely dependent on the soil. Vegetation gathers nutrients from the soil and we either eat the vegetation, or animals which have eaten it. If soil becomes depleted or toxic, so to becomes our diets.

2) Simply Raw (2009)

Definitely a must-see! Simply Raw follows the progress of a group of diabetics as they participate in an experimental raw food retreat for 30 days. The results seen and experienced by all the individuals in the study are exceptionally powerful. This film aims a bright spotlight on the amazing effect our food plays on our health and how resilient our bodies can be.

3) Fresh (2009)

This film touches again on many issues of industrialized food production. Although some scenes are obviously difficult to watch, Fresh places a uplifting emphasis on how consumers can use their buying power to help reshape our agricultural system in a more sustainable direction.

4) Food Inc. (2008)

This documentary exposes America’s industrialized food system and its effect on our environment, health, economy and workers’ rights. As they explore our current food production methods, film makers reveal the incredible power, domination and control a handful of corporations hold over us, the consumers.

5) The Future of Food (2004)

With a heavy focus on the potential impacts of genetically modified foods, this film touches on key topics within political, agricultural and social issues surrounding the industrialization of our agriculture system.

6) Food Matters (2008)

“The focus of the film is in helping us rethink the belief systems fed to us by our modern medical and health care establishments. The interviewees point out that not every problem requires costly, major medical attention and reveal many alternative therapies that can be more effective, more economical, less harmful and less invasive than conventional medical treatments.”

7) Supersize Me (2004)

This film takes another 30 day exploration of the impact food has on our health. However, in Supersize Me, rather than switching to a healthy diet, Martin Spurlock goes on a 100% McDonald’s diet to see what effect fast food really has on our physical body. The results are shocking.

What’s On Your Plate? (2009)

What’s On Your Plate explores many of the same social, economical, environmental and health problems caused by our food system, but looks at these things through the eyes of children. Filmed over the course of one year, the film follows two eleven-year-old multi-racial city kids as they explore their place in the food chain.

9) King Corn (2007)

“Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America’s most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm.”

10) Tableland (2007)

Tableland is a culinary expedition in search of the people, places and taste of North American small-scale, sustainable food production. From BC to Quebec, Tableland showcases the successful production of tasty, local and seasonal food from field to plate.

11) Our Daily Bread (2005)

Our Daily Bread is an almost silent (ie. no commentary) film taking you deep into the distressing world of industrialized farming. Although often quite disturbing, this is a powerful film that opens your eyes to what is truly going on behind the closed doors of our mainstream agricultural practices.

12) Fast Food Nation (2006)

Fast Food Nation takes a slightly different approach in examining the social, environmental and economical impact of our current agriculture system. This film uses a slightly satirical and fictional storyline to shed some light on very real issues of exploitation occurring everyday.

What are your favorite Foodie Films?

A few years ago, I was in a position in which dehydration was a very realistic possibility. In the summer of 2007, I set out to become the first man to successfully rollerblade non-stop from St. John’s, Newfoundland to Victoria, B.C. Skating 6-10 hours a day for 4 months, I was faced with all kinds of obstacles and weather. Dehydration was one concern I thought about every day. I was generally very careful to ensure adequate amounts of water to keep myself hydrated. However, I was faced with several days of record-breaking heat which proved to be too much. By 9:00am, the heat was so unbearable that I began feeling sluggish, thirsty and light-headed. I was forced to retreat to the shade of my safety vehicle for the majority of the day and would limit my skating to the early morning and later in the evening. Fortunately I had the means and mindset to avoid any major problems, but many people do not recognize the early warning signs and get into serious trouble.

We know that we need to stay hydrated. And we know we need water to stay hydrated. But what we often don’t consider are the reasons why hydrating is crucial. Other than feeling thirsty, there are numerous physiological effects dehydration can have on our bodies. Here’s a few points that are often over-looked which emphasize the importance of hydrating:

• Carries glucose (energy) to working muscles – whether you’re an athlete or not, you use muscles everyday. Without water, there would be no efficient way for our muscles to get the energy they need.
• Elimination of metabolic waste – we need water to allow every cell in our body to excrete the waste products resulting from regular metabolism. This waste then needs to be transport through our bodies and eventually eliminated in the form of urine or feces.
• Regulate body temperature – we need to maintain a consistent body temperature within a narrow range to survive. Water helps to regulate this temperature.
• Joint and ligament lubrication – water is actually the main lubricant in our joints which enables us to move smoothly and pain-free. I’ve actually seen cases in which individuals have been able to alleviate some arthritic pain by simply increasing their water consumption.
• Aide vitamin and mineral absorption and assimilation – all of the vitamins and minerals we consume through a healthy diet needs to be absorbed and assimilated into our bodies. Many people take supplements but receive no benefit because they aren’t absorbing or assimilating the nutrients. Drinking more water can promote the use of water-soluble nutrients by our bodies.

Warning signs of dehydration can vary with respect to intensity. Some of the first symptoms include fatigue, thirst, flushed skin, light headedness and dark urine with strong odour. As the lack of water progresses, symptoms can become more obvious and could include difficulty swallowing, stumbling, clumsiness, delerium, shriveled skin, sunken eyes, dim vision, painful urination and muscle spasms or cramping.

If left untreated, dehydration can place serious strain on many aspects to your health. As mentioned before an extra burden to the heart and cardio-vascular system can occur very early. Severe situations can result in reduced mental capacities, and even lead to a coma. A healthy individual could possibly survive for about 6-7 days (of course there are many factors) without any water before their body would completely shut down.

There are varying opinions with respect to the amount of water we should be drinking each day. Recent studies are proposing that we don’t actually lose as much water during exercise as we used to think. The premise being that although we may sweat a lot of fluid out, our respiration may promote some water retention naturally. According to one study, British scientists estimated that a marathoner could potentially lose 1 to 3 % of their body mass without any loss of water.

Nevertheless, I am still of the opinion that we, as North Americans, do not drink nearly enough clean water to maintain optimal health. I personally live by the guideline of consuming 1/2 an ounce of water for every pound I weigh. So to use myself as an example, I weigh roughly 165 lbs. This means I drink just over 80 ounces (nearly 2.5 liters) of water every day. Of course, this amount can vary depending on other factors like activity levels and external temperatures. I’ve seen many clients who, after simply increasing their water consumption, experience incredible improvements, such as higher energy, better elimination, improved digestion and decreases joint pains.

I’ve heard the excuse that “I don’t drink much water because it goes right through me and I have to pee all the time!” If you fall into this group of people, you’re not alone. Perhaps you feel like your body really isn’t absorbing any of the water. One tip I give my clients is to try adding a small pinch of unrefined sea salt to your water. It may sound odd, but trust me, it works. If you can taste the salt, you’ve used a little bit too much. The minerals in the salt will actually promote the uptake of water into your cells, so you will absorb more and excrete less. Sea salt in my water was one trick I used religiously during my 4-month journey across Canada.

We are very fortunate to be living in a country in which access to clean drinking water is easily accessible. So start drinking more and let yourself experience the rejuvenating effects it will have on your well-being.

What if I were to tell you that you could eat some types of chocolate and actually experience incredible health benefits such as reducing your risk of cancers? Wouldn’t Valentine’s Day be amazing if we could give chocolates to the person we love knowing that we were also giving them something good for their health?

Chocolate has been around for millions of years. Yet it is only recently that we have learned to process it so extensively that it has become nearly unrecognizable from it’s original form and is a contributing factor to a plethora of diseases. Chocolate is derived from the cacao (pronounced kuh-kow) which is native to the South American Amazon rain forests. Cacao in it’s raw form has the highest concentration of anti-oxidant (cancer-fighting) properties than any other food on the planet. This bitter delicacy was so valuable to ancient cultures that the Mayan people even used it as a form of currency.

Cacao is also a significant source of magnesium. This mineral is vitally important to various metabolic functions, cardiovascular health, nutrient and oxygen transport, muscle relaxation, peristalsis and strong bone development. You will also find chromium, iron, manganese and zinc in raw cacao. All of these play critical roles in maintaining our well-being, such as balancing blood sugar, immune system and sexual organ function, just to name a few.

If that’s not enough, cacao also contains various chemicals, endorphins and amino acids that can boost our mood, relax us, and even offer us some slight euphoric sensations similar to love.

The reason chocolate today does not hold these same benefits is that manufacturers add many substances to the cacao to make it more visually, texturally and tastefully appealing. Most ‘milk’ chocolate doesn’t even have real milk in it. More often than not, manufacturers have added things like heavily processed skim milk powder and emulsifiers, such as soy lecithin. And of course, refined sugar. Cacao is quite bitter, so sugar or other sweeteners are almost always used to make the chocolate more palatable. Don’t let fancy ingredient lists fool you, either. Companies are starting to include things like ‘evaporated cane juice’, which is just another name for refined sugar. Agave is another alternative sweetener to be cautious of. If you read my article about agave, you may remember that the processing of agave is being compared to that of high fructose corn syrup. There is still a lot of controversy around this topic, so in the meantime, I try to avoid consuming agave.

The ethical harvesting practices of cacao is another subject, altogether. However, it is also one that should be considered. Not only should we think about the forests from which the cacao is taken, but the treatment of the workers who make it possible to enjoy this delicacy around the globe. There are many environmental and humanitarian issues one must think about with regards to chocolate production.

So it’s easy to see why there is a common belief that chocolate is a sinful treat that should only be consumed on rare occasions. This way of thinking is unfortunate. It’s not the chocolate that creates fat in our bodies… it’s all the crap they’ve added to the chocolate.

Fortunately, all is not lost to big, sugary chocolate companies. We still have access to purchase raw cacao to make our own desserts, or select from several ethical dark chocolate bar manufacturers. It can be difficult and expensive to find a chocolate bar that is completely void of any unwanted ingredients, but there are quite a few that are taking steps in the right direction. Zazubean* is a local company which makes several wonderfully unique flavoured chocolate bars. They do still contain some sweeteners which I have mentioned, but their dark chocolate can still offer some of the health benefits I listed above.

Vivani Chocolate is another delicious product that you can find in many health food and grocery stores. The thing I like about Vivani is that although they still use sugar, it is unrefined. Be sure to always read the labels since they do offer milk chocolate with some ingredients that may not be ideal.

When it comes to chocolate, my newly discovered favorite dessert is homemade, raw cacao brownies (I actually believe they are more like chocolate truffles, but my wife insists on calling them brownies). Here’s a chocolate treat you can enjoy, guilt-free:

www.prenatalcoach.com/healthy-dessert-raw-cacao-brownies/

The best part about this recipe is that it literally take minutes to make! I could make a batch of these in less time than it would take to run to the corner store to buy a chocolate bar.

So with Valentine’s Day just around the corner, think twice about picking up that box of diabetes-causing junk they call ‘chocolate’, and take a few minutes to make something far more delicious, beneficial and meaningful that you can enjoy with your loved-one completely guilt-free.

What’s your favorite ‘healthy’ chocolate bar or recipe?

* Samples generously provided by Zazubean

First of all, the controversy brewing in the United States over genetically modified alfalfa is not a new subject. It has simply reached a critical cross-road and the developments that have been unfolding over the last week or so have begun to aim a spotlight on the topic.

Monsanto, a corporation driven purely by financial gain with no regard for the human or environmental impact of its products, continues to push for the introduction of more genetically modified organisms. Why is this important to them? Because they hold the patents to the seeds. But why would farmers want to use these seeds? Because they are genetically modified to be resistant to RoundUp herbicide, meaning the farms can spray their crops to kill off other organisms, but allow the alfalfa to survive. But there’s a catch (actually, there’s many catches, but I’m just writing an article, not a book). Genetically modified organisms will not properly reproduce for future generations. With traditional farming practices, farmers would breed crops and keep the best seeds in order to have successful subsequent growing years. They would also practice crop rotation techniques to allow the soil to regenerate and replenish the nutrients used by the previous years crops. But this art is slowing dying as a direct result of the greed of Monsanto.

Once a farmer begins using Monsanto seeds, they are essentially hooked for life. They cannot easily go back to using traditional methods because the cross-contamination of their seeds with those from Monsanto results in an infringement of the patent and trademark laws. Many farmers who have never even used Monsanto seeds have fallen victim to these laws due to the cross-pollination effect of wind, that occurs naturally. Percy Schmeiser is probably the most famous of these farmers. His crops were contaminated when a truck drove passed his property carrying Monsanto seeds. Monsanto came after Percy claiming he was in violation of using their patented product intentionally. Once genetically modified organisms have been unleashed into the environment, there is no way to control them or take them back. They will spread. Nature knows no borders.

As I mentioned, the battle of genetically modified food is not new. Monsanto has been trying to get approval from the USDA to allow them to provide farmers with alfalfa seeds for many years. Fortunately, there has been enough public protest and companies, such as Whole Foods, to stand up and fight against this abomination. Currently, 93% of soy, 86% of corn, 93% of cotton and 93% of canola (rapeseed) seed planted in the US in 2010 was genetically engineered. If we continue to allow more GM food to be grown, there will be little we can do to avoid consuming it even if we don’t want it. Not only will crops become cross-contaminated, but organic livestock (which would otherwise be gmo-free) could be fed genetically modified grains, threatening the integrity of the organic meat and dairy industries. We will inevitably be consuming more gmo in one form or another, without knowledge or consent.

As I mentioned, some companies like Whole Foods have attempted to stand up and be the voice for the public. Whole Foods has always been opposed to all gmo… until recently, it would seem. The USDA put forth a proposal to allow GM alfalfa to finally make its way to farmland. According to Whole Foods, the USDA presented the industry with two options: total deregulation of GE alfalfa, or deregulation with some conditions to facilitate coexistence and protection of non-GE farmers. Wholefoods reluctantly opted for the latter.

The options presented by the USDA were essentially to either allow Monsanto full control to do as they want completely unregulated, or to allow Monsanto to do what they want, but implement some regulation and attempt to control Genetically engineered alfalfa so it can co-exist with non-GMO varieties.

This is where the recent controversy really takes off. Upon hearing this news, the Organic Consumers Association immediately published an article detailing how Whole Foods Market (as well as Organic Valley, and Stonyfield Farm) surrendered to Monsanto and began supporting genetic modification. The information spread through the industry like wildfire. Within hours, Whole Foods was being bombarded with vicious attacks from loyal customers.

In an attempt to explain their position, Whole Foods has released a few statements and responded to countless angry inquiries. Their decision was not one that was made lightly. As I mentioned, Whole Foods has made it very clear that they do not support the USDA’s choice to allow for the introduction for GE alfalfa. However, they were forced to make a decision between the 2 options listed above, or else sacrifice their seat at the table and have no voice at all. The position in which Whole Foods was placed was not an easy one.

And so the dilemma continues to move forward. Thousands of angry consumers feel helpless. Many are upset with Whole Foods and argue that the company should have taken a harder stance in their position and not allow the USDA to bully them into making a decision between 2 evils. Why couldn’t Whole Foods have simply said “No, we do not support either of these options” and continue fighting the battle against GMO through other means? Or perhaps it was the right decision for them to keep their voice with the USDA so they can continue to fight from the inside? These are incredibly difficult questions to answer and begin to get very political, too.

There are many aspects of genetically modified food which could be discussed. For now, though, this article is merely intended to explain why there seems to be so much controversy surrounding this subject at the moment.

Want to read more:

• http://blog.wholefoodsmarket.com/2011/01/no-regulations-ge-alfalfa/
• http://redgreenandblue.org/2011/01/30/stonyfield-farm-takes-a-swing-at-monsanto-and-the-oca/
• http://www.organicconsumers.org/articles/article_22449.cfm
• http://www.organicvalley.coop/community/organicsense/article/article/gm-alfalfa-whats-happening-now
• http://www.facebook.com/vancouvernutritionist#!/note.php?note_id=485295751970&id=24922591487

How you can be help and take action:
Despite the efforts and recommendations of Whole Foods (and other organic companies), the USDA fully deregulated GE alfalfa on January 27, 2011. This means that farmers can plant the Frankenfood with no restrictions. But the fight is not over. President Obama has the power to overrule the USDA’s decision, and it’s important that he do so in order to protect the organic meat and dairy industry.
Please sign this petition to voice your opinion:

• http://www.change.org/petitions/ask_president_obama_to_protect_organic_and_stop_monsantos_ge_alfalfa

Here are some other resource for you to help:

If you’re interesting in helping organize or coordinate a Millions Against Monsanto and Factory Farms Truth-in-Labeling campaign in your local community, sign up here:

• http://www.organicconsumers.org/monsanto/index.cfm

To pressure Whole Foods Market and the nation’s largest supermarket chains to voluntarily adopt truth-in-labeling practices sign here, and circulate this petition widely:

• http://www.organicconsumers.org/articles/article_22309.cfm

What do you think Whole Foods should have done (or should do now)?

I write on a regular basis about the value of the incredible local fruit and vegetables we have around us and their exceptional health benefits. I decided it was time to put one of the latest exotic food fads up against a typical local food so we can make an educated comparison for ourselves on the nutritional values.

On one hand we have the unusual Mangosteen fruit – not to be confused with a mango. Originating from the Indonesian region of the planet, the purple mangosteen has a sweet but tangy flavour similar to some types of citrus fruit. Nutritionally, the mangosteen can provide us with many vitamins and minerals including folate, B-vitamins, vitamin C, calcium, magnesium, phosphorus and potassium. Also, like most fruit, there is plenty of fibre found in the mangosteen.

It’s pretty easy to see why such a fruit is being hailed as the next big thing. On top of being full of the nutrients listed above, there are also reports indicating mangosteen contains valuable phytonutrients, such as xanthonoids which may be beneficial for some forms of cancer and cancer prevention.

On the other hand, we have your typical organic broccoli. Broccoli, too, contains significant levels of vitamin C, B-vitamins, folate, magnesium, calcium, phosphorus, potassium and fibre. Further to this, broccoli can give our bodies some vitamin K, Vitamin E, omega 3′s and even a bit of tryptophan!

At first glance, the comparison may not be all that convincing. Consider the carbon footprint involved in transporting a mangosteen to your kitchen versus that which would be required to get a head of broccoli from a local farmer. Consider the harvesting practices which must be used in order to pick a mangosteen that will remain hard enough to withstand the long journey around the globe to your mouth. Consider the economic impact of supporting your local growers versus overseas labour which may or may not be humane.

Still not sure? Let’s take a closer look at the nutritional values of each of these foods. Below is a chart I created to highlight how the mangosteen ‘superfruit’ ranks against a local head of organic broccoli:

The data list above is based on the whole food. Quite often, superfruit, such as mangosteen, is marketed as a juice rather than the fruit itself. The nutrient value of the juice is likely to be far less than that of the fruit in its entirety. The juice would have little to no fibre remaining. It would likely have undergone some form of pasteurization which would damage and/or kill many of the nutrients. And the juices frequently are combined with other juices or liquids diluting the nutrients further.

I would never discourage anyone from eating healthy fruit and vegetables such as the mangosteen. My intention is to shed some light on the true power and importance of your local organic foods which can provide you with a far greater impact on your nutritional well-being. So the next time you hear influential people like Dr. Oz tell you you must eat specific superfoods in order to be healthy, I suggest doing some additional research before forming an opinion. As amazing as the next superfruit may sound, chances are we can grow something of equal or greater value right here at home.