Three nearly identical class action complaints were filed recently against Post Foods on behalf of consumers, alleging that the cereal brand company’s use of the term ‘natural’ in promoting Shredded Wheat cereal constitutes false, deceptive and misleading advertising: Wu v. Post Foods (N.D.C.A. Case No. 16-cv-03494), Stephenson v. Post Foods (E.D.N.Y. Case No. 16-cv-03396) and Organic Consumers Assoc. v. Post Foods (D.C. Supr. Ct. Case No. 2016CA004551). The sole ingredient in the cereal is whole grain wheat. Plaintiffs object to the phrases “100% Natural Whole Grain Wheat” and a “Natural Source of Fiber” because the wheat crop is treated with a synthetic herbicide. According to the plaintiffs, consumers reasonably believe that a product labeled ‘natural’ contains no, and indeed has never been sprayed with any, synthetic ingredients and that the cereal advertising therefore violates California, New York and District of Columbia consumer protection laws. Of course, whether or not this is so depends in large part on how the courts, or better still the U.S. Food and Drug Administration (FDA), chooses to define ‘natural.’
Dwarf Grey Sugar Pea is one of the earliest and most dwarf edible sugar pod pea around. This very old heirloom sugar pea dates to before 1773 and was likely described as the Early Dwarf Dutch Sugar pea in Fearing Burr’s book “Field and Garden Vegetables of North America”, published in 1863.
So this weekend, I had several things planned. Well, first I spent too long in Home Depot on Saturday (but I did get a bunch of stuff). Then on Sunday when I went to the farm again, I didn't realize how much rain we had ...
“In short, there’s a systems problem with the many incarnations of ‘sustainable food.’ Good intentions notwithstanding, most alternatives leave untouched the underlying structures and forces of the agri-food system. They don’t ask how farmers can listen to their land, scientists can listen to farmers, eaters can listen to restaurant workers and the government can listen to people’s needs. Sustainable food, it turns out, lacks a science with which to deal with a system as complex as farming and food. But there is an approach that embraces complexity and change. It involves developing the capacity to listen, to grow new connections, and to build solidarity among animals, plants and people. It’s called agroecology.”
Gardeners like perennial flowers because you do the work to get them established once and they bloom again and again. There are numerous perennial vegetable perennial vegetables as well but they lack the same recognition. Asparagus is by far the most well-known; from there the list quickly becomes obscure. But it is a beautiful world to discover, featuring crops like capers, chayote, and tree collards, which give year after year with minimal effort on your part, much like a fruit tree.
The Tetragonisca angustula is a small, stingless, honey producing native bee in Central and South America. It is called the jataí bee in Brazil and has a different name in other regions, some of which are yatei, jaty, virginitas, angelitas ingleses, españolita, mariola, chipisas, virgencitas, and mariolitas.
Several parallels exist between the putrid algae that has sickened South Florida and the green goop that has appeared in western Lake Erie nearly every summer since 1995. Florida’s Lake Okeechobee and western Lake Erie are both huge, but shallow, bodies of water. That shallowness keeps Lake Okeechobee warm year-round. It allows western Lake Erie to warm up relatively quickly each spring. Both are especially prone to algal growth because of heavy agricultural runoff that gets into their tributaries. In Lake Okeechobee’s case, the Kissimmee River south of Orlando carries a large influx of nutrients, many from cattle ranches where nutrients flow off land much as they do off corn fields in northwest Ohio, where a combination of synthetic fertilizers and soil soaked with animal manure gets
Study suggests that people who eat more red meat die sooner than those who get their protein from plants.
How much protein you eat—and where that protein comes from—may affect your lifespan, suggests research published today in JAMA Internal Medicine. The new analysis, conducted at Massachusetts General Hospital, found that people who ate a lot of animal protein had a higher-than-average risk of dying over the next few decades, especially if they favored processed red meat over fish or poultry. Those who ate more plant-based protein, on the other hand, had a lower-than-average risk of death.
The new research included data from two prior long-term studies, which collectively had more than 170,000 total participants. The people in these studies were tracked for 26 to 30 years and also asked to answer questions about their health and eating habits every few years. On average, they received about 14% of their daily calories from animal protein, and 4% from plant-based protein. During this time, more than 36,000 of them died.
After adjusting the results for lifestyle and other risk factors, the researchers found that those who ate the most animal protein—defined as any type of meat, eggs, or dairy—had a slightly increased risk of death. People who ate less animal protein and consumed more protein from plant-based sources—breads, cereals, pastas, beans, nuts, and legumes—were the least likely to die during the study.
The news isn’t all bad for meat lovers, though. The increased risk of death only applied to people who had at least one "unhealthy lifestyle" factor, such as being a heavy drinker, a smoker, or overweight or obese, or getting very little exercise. For participants who led overall healthy lifestyles, the link disappeared.
In two of California's most productive farming regions, at least 212,000 people rely on water that's routinely unsafe to drink, with levels of a toxin above its federal limit. And even if the pollution source could be stopped tomorrow, these communities—representing a population more than twice as large as that of Flint, Michigan— would endure the effects of past practices for decades. That's the takeaway of a major new assessment by researchers at the University of California-Davis.
The Pusa Asita Carrot is very unique, developed with traditional plant breeding for the highest possible nutrient density. It is the work of Pritam Kalia, Head of Vegetable Science at the Indian Agricultural Research Institute, New Delhi.
"Using genetic markers, researchers have found that the spread of the squash bee in pre-Columbian Central and North America was tied to the spread of squash agriculture. This is the first time researchers have been able to show how cultivating a specific crop led to the expansion of a pollinator species." See http://bit.ly/28VKrmj
Pineapples can improve respiratory health, cure cough and colds, improve digestion, help you lose weight, strengthen bones, improve oral health.
Pineapples are a funny-looking fruit with a serious impact on health, and their health and medicinal benefits include their ability to improve respiratory health, cure coughs and colds, improve digestion, help you lose weight, strengthen bones, improve oral health, boost eye health, reduce inflammation, prevent cancer, increase heart health, fight off infections and parasites, improve the immune system, and increase circulation.
Arthritis Management: One of the most celebrated uses of pineapple in terms of health is its ability to reduce the inflammation of joints and muscles, particularly those associated with arthritis, a truly debilitating disease that affects millions of people around the world. Pineapples contain a relatively rare proteolytic enzyme called bromelain, which is primarily associated with breaking down complex proteins, but it also has serious anti-inflammatory effects, and has been positively correlated with reducing the signs and symptoms of arthritis in many test subjects.
Immune System: A single serving of pineapple has more than 130% of the daily requirement of vitamin-C for human beings, making it one of the richest and most delicious sources of ascorbic acid.
Tissue and Cellular Health: One of the commonly overlooked benefits of vitamin C is its essential role in creating collagen.
Cancer Prevention: In addition to the antioxidant potential of vitamin C in the battle against cancer, pineapples are also rich in various other antioxidants, including vitamin A, beta carotene, bromelain, various flavonoid compounds, and high levels of manganese, which is an important co-factor of superoxide dismutase, an extremely potent free radical scavenger that has been associated with a number of different cancers. Pineapple has directly been related to preventing cancers of the mouth, throat, and breast.
A great deal of discussion in scientific and governmental circles has been focused recently on how to deal with greenhouse gas emissions and the resulting weather extremes they have created. Most analysts believe we must stop burning fossil fuels to prevent further increases in atmospheric carbon, and find ways to remove carbon already in the air if we want to lessen further weather crises and the associated human tragedies, economic disruption and social conflict that they bring.
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