Enjoy Safer Grilling this Year with Rosemary and Cherries

April 9, 2010

Since I just fessed up to liking burgers and hotdogs on occasion (just finished one earlier today which I grilled out at the family land I am about to return to), I thought this would be a good time to post an article I wrote this week which was published today at Natural News - Enjoy Safer Grilling this Year with Rosemary and Cherries

by Tony Isaacs

For many of us, spring signals the start of grilling season. Unfortunately, grilling meat and cooking meat at high temperatures result in the formation of chemical compounds which may increase the risk of cancer. This year, if you find the urge to fire up the barbecue irresistible, addition of either of a couple of common food items can greatly reduce the formation such dangerous compounds: rosemary or tart cherries.

Chief among the cancer causing compounds produced by cooking meats are heterocyclic amines (HCAs), which are classified by the National Toxicology Program of the U.S. Department of Health and Human Services as human carcinogens that increase the risk of cancer. Researchers at Kansas State University recently studied adding rosemary extract to ground beef. In addition to alcohol, the rosemary extracts contained a mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers were not sure how or if the compounds worked but they found that adding the extracts reduced the HCA levels anywhere from 30 to 100 percent. In another study published this month in the International Journal of Food Sciences and Nutrition, researchers in Saudi Arabia found that the total amount of HCAs in grilled chicken was reduced seven-fold when 2% rosemary extract was added. The researchers also found that two other dangerous compounds created during cooking were inhibited to non-detectable levels.Previously, researchers at Michigan State University added tissue of two varieties of tart cherries (Montmorency and Balaton) to ground beef patties and compared them to a control group of plain ground meat patties. In addition to studying fat content and formation of HCAs, the researchers also studied the levels of lipid oxidation during storage, which causes meat to become discolored, change texture and taste spoiled. The result was that the addition of the cherries reduced the formation of HCAs and also retarded lipid oxidation and spoilage."The fat contents of the cherry patties were, as expected, lower than that of the control patties, whereas the moisture contents were greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan State. "Cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic amines." In addition to cherries and rosemary, which are known for their anti-cancer properties and loaded with anti-oxidants, other food items have also been shown to have the ability to reduce the formation of cancer-causing compounds during cooking. Honey is excellent for marinades, providing great taste, browning and glaze formation. It also blocks the production of HCAs and other carcinogens during grilling. Other common food items which reduce cancer causing compounds include: basil, mint, sage, savory, marjoram, oregano, garlic and thyme.Here are some other ways to help reduce the risk of cancer from cooked meats:* Cook at lower temperatures. The higher the temperature the more HCAs and other cancer causing compounds are formed.* Bake whenever possible. With baking it is easier to control temperature and the highest amount of cancer causing compounds are produced by grilling, barbecuing and pan frying.* Don't make gravy from meat drippings. The National Cancer Institute warns that meat drippings - even from meats cooked at lower temperatures - contain substantial amounts of HCAs.* Limit consumption of meats, especially high-fat meats, reduce the portion sizes, select lean cuts and trim the fat on meats.* Avoid charring meat and eating charred parts.* Be sure to eat at least five servings a day of fruits and vegetables.

Sources included:

http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Cherry_Hamburgers_on_the_Grill.asphttp://www.newsmaxhealth.com/headline_health/rosemary_beef_cancer/2010/03/22/313795.htmlhttp://www.informahealthcare.com/doi/abs/10.3109/09637480903294953http://www.gvnews.com/articles/2009/06/09/columns/7a%20pgr%20mcallist%2006%2010.txt

April 10, 2010

Tony,

What... no veggie burgers? At the very least I hope the meat was organic and pasture raised. G o d only knows what they feed cattle now... mostly GMO corn and soybeans most likely, with some antibiotics thrown in for good measure. Try a salmon burger next time... they're delicious.

Cheers.

-

TonyI

oleander soup

Friday, April 09, 2010 1:34 PM

Enjoy Safer Grilling this Year with Rosemary and Cherries

Since I just fessed up to liking burgers and hotdogs on occasion (just finished one earlier today which I grilled out at the family land I am about to return to), I thought this would be a good time to post an article I wrote this week which was published today at Natural News - Enjoy Safer Grilling this Year with Rosemary and Cherries

by Tony Isaacs

For many of us, spring signals the start of grilling season. Unfortunately, grilling meat and cooking meat at high temperatures result in the formation of chemical compounds which may increase the risk of cancer. This year, if you find the urge to fire up the barbecue irresistible, addition of either of a couple of common food items can greatly reduce the formation such dangerous compounds: rosemary or tart cherries.

Chief among the cancer causing compounds produced by cooking meats are heterocyclic amines (HCAs), which are classified by the National Toxicology Program of the U.S. Department of Health and Human Services as human carcinogens that increase the risk of cancer. Researchers at Kansas State University recently studied adding rosemary extract to ground beef. In addition to alcohol, the rosemary extracts contained a mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers were not sure how or if the compounds worked but they found that adding the extracts reduced the HCA levels anywhere from 30 to 100 percent. In another study published this month in the International Journal of Food Sciences and Nutrition, researchers in Saudi Arabia found that the total amount of HCAs in grilled chicken was reduced seven-fold when 2% rosemary extract was added. The researchers also found that two other dangerous compounds created during cooking were inhibited to non-detectable levels.Previously, researchers at Michigan State University added tissue of two varieties of tart cherries (Montmorency and Balaton) to ground beef patties and compared them to a control group of plain ground meat patties. In addition to studying fat content and formation of HCAs, the researchers also studied the levels of lipid oxidation during storage, which causes meat to become discolored, change texture and taste spoiled. The result was that the addition of the cherries reduced the formation of HCAs and also retarded lipid oxidation and spoilage."The fat contents of the cherry patties were, as expected, lower than that of the control patties, whereas the moisture contents were greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan State. "Cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic amines." In addition to cherries and rosemary, which are known for their anti-cancer properties and loaded with anti-oxidants, other food items have also been shown to have the ability to reduce the formation of cancer-causing compounds during cooking. Honey is excellent for marinades, providing great taste, browning and glaze formation. It also blocks the production of HCAs and other carcinogens during grilling. Other common food items which reduce cancer causing compounds include: basil, mint, sage, savory, marjoram, oregano, garlic and thyme.Here are some other ways to help reduce the risk of cancer from cooked meats:* Cook at lower temperatures. The higher the temperature the more HCAs and other cancer causing compounds are formed.* Bake whenever possible. With baking it is easier to control temperature and the highest amount of cancer causing compounds are produced by grilling, barbecuing and pan frying.* Don't make gravy from meat drippings. The National Cancer Institute warns that meat drippings - even from meats cooked at lower temperatures - contain substantial amounts of HCAs.* Limit consumption of meats, especially high-fat meats, reduce the portion sizes, select lean cuts and trim the fat on meats.* Avoid charring meat and eating charred parts.* Be sure to eat at least five servings a day of fruits and vegetables.

Sources included:

http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Cherry_Hamburgers_on_the_Grill.asphttp://www.newsmaxhealth.com/headline_health/rosemary_beef_cancer/2010/03/22/313795.htmlhttp://www.informahealthcare.com/doi/abs/10.3109/09637480903294953http://www.gvnews.com/articles/2009/06/09/columns/7a%20pgr%20mcallist%2006%2010.txt

April 10, 2010

Agreed Bob meat is gross, it is just burned up flesh....lol. The poor animals just want to live which is no laughing matter though.

Tammatha

-

Bob Banever

oleander soup

Friday, April 09, 2010 9:10 PM

Re: Enjoy Safer Grilling this Year with Rosemary and Cherries

Tony,

What... no veggie burgers? At the very least I hope the meat was organic and pasture raised. G o d only knows what they feed cattle now... mostly GMO corn and soybeans most likely, with some antibiotics thrown in for good measure. Try a salmon burger next time... they're delicious.

Cheers.

-

TonyI

oleander soup

Friday, April 09, 2010 1:34 PM

Enjoy Safer Grilling this Year with Rosemary and Cherries

Since I just fessed up to liking burgers and hotdogs on occasion (just finished one earlier today which I grilled out at the family land I am about to return to), I thought this would be a good time to post an article I wrote this week which was published today at Natural News - Enjoy Safer Grilling this Year with Rosemary and Cherries

by Tony Isaacs

For many of us, spring signals the start of grilling season. Unfortunately, grilling meat and cooking meat at high temperatures result in the formation of chemical compounds which may increase the risk of cancer. This year, if you find the urge to fire up the barbecue irresistible, addition of either of a couple of common food items can greatly reduce the formation such dangerous compounds: rosemary or tart cherries.

Chief among the cancer causing compounds produced by cooking meats are heterocyclic amines (HCAs), which are classified by the National Toxicology Program of the U.S. Department of Health and Human Services as human carcinogens that increase the risk of cancer. Researchers at Kansas State University recently studied adding rosemary extract to ground beef. In addition to alcohol, the rosemary extracts contained a mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers were not sure how or if the compounds worked but they found that adding the extracts reduced the HCA levels anywhere from 30 to 100 percent. In another study published this month in the International Journal of Food Sciences and Nutrition, researchers in Saudi Arabia found that the total amount of HCAs in grilled chicken was reduced seven-fold when 2% rosemary extract was added. The researchers also found that two other dangerous compounds created during cooking were inhibited to non-detectable levels.Previously, researchers at Michigan State University added tissue of two varieties of tart cherries (Montmorency and Balaton) to ground beef patties and compared them to a control group of plain ground meat patties. In addition to studying fat content and formation of HCAs, the researchers also studied the levels of lipid oxidation during storage, which causes meat to become discolored, change texture and taste spoiled. The result was that the addition of the cherries reduced the formation of HCAs and also retarded lipid oxidation and spoilage."The fat contents of the cherry patties were, as expected, lower than that of the control patties, whereas the moisture contents were greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan State. "Cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic amines." In addition to cherries and rosemary, which are known for their anti-cancer properties and loaded with anti-oxidants, other food items have also been shown to have the ability to reduce the formation of cancer-causing compounds during cooking. Honey is excellent for marinades, providing great taste, browning and glaze formation. It also blocks the production of HCAs and other carcinogens during grilling. Other common food items which reduce cancer causing compounds include: basil, mint, sage, savory, marjoram, oregano, garlic and thyme.Here are some other ways to help reduce the risk of cancer from cooked meats:* Cook at lower temperatures. The higher the temperature the more HCAs and other cancer causing compounds are formed.* Bake whenever possible. With baking it is easier to control temperature and the highest amount of cancer causing compounds are produced by grilling, barbecuing and pan frying.* Don't make gravy from meat drippings. The National Cancer Institute warns that meat drippings - even from meats cooked at lower temperatures - contain substantial amounts of HCAs.* Limit consumption of meats, especially high-fat meats, reduce the portion sizes, select lean cuts and trim the fat on meats.* Avoid charring meat and eating charred parts.* Be sure to eat at least five servings a day of fruits and vegetables.

Sources included:

http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Cherry_Hamburgers_on_the_Grill.asphttp://www.newsmaxhealth.com/headline_health/rosemary_beef_cancer/2010/03/22/313795.htmlhttp://www.informahealthcare.com/doi/abs/10.3109/09637480903294953http://www.gvnews.com/articles/2009/06/09/columns/7a%20pgr%20mcallist%2006%2010.txt

April 10, 2010

Hi Tony & Group;

When I was recovering from cancer & the 'treats' which go along with it, I got

to a point where I was strong enough to go to a gym and begin to get stronger.

Within a coupla/three months (I was a super strong physical miracle before I got

sick) I reached a plateau which I thought was far below normal. Back to the docs

I went and after some dickering, doctoring, and nagging and insistence that

something else was indeed wrong, I was diagnosed with hcv (hepatitis c).

When I was done crying and moaning and being devestated, I did research and

started taking supplements. You name it, I took it if I thought it would help

me. I was taking about 100 pills a day, including thistle, ala, nac, ip6,

glutathionine, coq10, regular vitamins, silver, and blah blah yadda yadda yadda.

Over the course of 2 years, my wellness levels slowly improved.

Then I heard about raw foods and a theory that if I kept garbage out for a long

enough period of time, all the garbage in would leave and be unable to survive.

I went to a raw restaurant and was well pleased with the tastes. I dove into the

'lifestyle' juicing and learning about food combining and refitting my kitchen

to support my new methods. Over the next 2 years, I began to actually thrive. My

viral loads dropped drastically, I could actually feel the lifecycle of the

beasties within me. I innately knew how normal or not my triglycerides were and

whether my viral load was in the multimillions or millions or hundreds of

thousands before the blood tests came back to confirm.

I won't bore you with the details unless you have interest but this is why I am

so adamant about raw foods. For two years I felt better and better and tested

better and better until a new disaster struck.

Pills are fantastic to sustain you but food and exercise will make you well. It

is not easy. Our society is very much against true healing. Oh, a little bit of

poison won't hurt you (go grill a steak) and a drop of fructose (drink that

soda) is a treat in your mind rather than the killer which it actually is.

ALA is in food. Selenium is in food. Bromelian is in food. Western medicine

requires quantifiable amounts in order to reproduce results. Human beings are

not reproductions. One eighth of a fresh pineapple may be wonderful for me but

produce a horrid allergic reaction in another. Perhaps for those allergic folks

a papaya would be better? I submit, on top of that, that most folks are allergic

to pesticides and to the restructuring of food (today's pineapple, like

everything else, just about, is not the same food which Great Grandma ate)

itself.

Soda is not food. The animals which are presented in dead parts at She

supermarkets are not food. Check out a movie called " Contaminated " , likely on

youtube. That is one of the kinder and gentler movies about Big Agriculture &

Big Food today.

I wonder if you might do a little experiment, Tony? Get a 1/2 cup of raisins and

soak them, overnight, in a cup of purified or filtered water. In the morning

strain the raisins out of the soak water, putting the water into a glass. Yes,

you can eat the raisins with your cereal or all by themselves but I would really

like you to drink the soak water. If you can do this for 3 weeks, you won't

think soda is so sweet anymore. If you miss the bubbles, soak the raisins in

mineral water with a screw down jar for a lid. Please do let me know how you

like the raisin water.

My point is that the last several generations of us have been dutifully trained

to prefer poison to food. We are, as a people, made into addicts of sugar, salt,

and chemicals. The high fructose corn syrup in that soda you think you want is

more akin to insecticide than it is to corn.

It requires focus and determination to break these addictions and strive to

become more well. When you are sick, you are at your most susceptible to being

addicted further. Friends don't actually know how to help and they worry that

you might be missing some goodie which they have been taught is good for ya.

At some point you may come to realize that it is not the grilled meat which you

desire. It is the comraderie and being part of a group which you love and want

to share everything with, whic is your desire. There is a separation when they

all eat meat and you opt for a veggie burger; when they all have a can of coke

and you drink the raisin, date, currant (they all produce different tasting

sweet drinks) and other waters.

Admittedly, there is not replacement for the texture in your mouth when gnawing

on burned flash. Admittedly, I am, at current, not so strong in my resolve

myownself. I do not, however, give up just because I give in. I can also show

you how to make a veggies burger which looks just about exactly like the meat it

replaces and which you can eat, rare, medium, or well done and is quite

delicious.

I am trying Celia's product for the second month now. It does not seem to be

making a difference but I am continuing. I bought some rabbiteye blueberries for

the garden because I heard that Japanese research found the leaves to stop hcv

replication. I take yogurt sometimes and B12 pills because I do not have an

appendix and it is too late for me to eat a little dirt on a frsh pulled garden

carrot so my appendix can pour out good flora.

But I have an even bigger problem now. It is a newly developed allergy to toxic

mold. I am so highly and ridiculously allergic that I get sick before other

folks even get the sneezies. It affects me with a despair and a sort of dementia

which leaves me so devoid of energy and motivation that I might a well serve as

a mold canary for others because I am, these days, sick more than I am well. It

removes my verve and has destroyed my hungry button (although, thankfully, I

still have my famished alarm). I can get sick at the grocer where I buy produce

as well if anything on the shelves has gone off. I have found, over the last

three years, two 'medicines' which cut the very worst of the reaction but I've a

long way to go on that too.

I don't at all mean to fight you, Tony. I just implore you to do more to

encourage folks to get back on a path in which Nature's God wants us to have our

birthright of joy and abundance. Pills are adjuncts to and not replacements for

food.

Thanx &

Cheers.

Kathy K

oleander soup , "" wrote:

>

> Since I just fessed up to liking burgers and hotdogs on occasion (just

> finished one earlier today which I grilled out at the family land I am

> about to return to), I thought this would be a good time to post an

> article I wrote this week which was published today at Natural News -

> >

>

Enjoy Safer Grilling this Year with Rosemary and Cherries

>

> by Tony Isaacs

>

> For many of us, spring signals the start of grilling season.

> Unfortunately, grilling meat and cooking meat at high temperatures

> result in the formation of chemical compounds which may increase the

> risk of cancer. This year, if you find the urge to fire up the barbecue

> irresistible, addition of either of a couple of common food items can

> greatly reduce the formation such dangerous compounds: rosemary or tart

> cherries.

>

> Chief among the cancer causing compounds produced by cooking meats are

> heterocyclic amines (HCAs), which are classified by the National

> Toxicology Program of the U.S. Department of Health and Human Services

> as human carcinogens that increase the risk of cancer. Researchers at

> Kansas State University recently studied adding rosemary extract to

> ground beef. In addition to alcohol, the rosemary extracts contained a

> mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers

> were not sure how or if the compounds worked but they found that adding

> the extracts reduced the HCA levels anywhere from 30 to 100 percent.

>

> In another study published this month in the International Journal of

> Food Sciences and Nutrition, researchers in Saudi Arabia found that the

> total amount of HCAs in grilled chicken was reduced seven-fold when 2%

> rosemary extract was added. The researchers also found that two other

> dangerous compounds created during cooking were inhibited to

> non-detectable levels.

>

> Previously, researchers at Michigan State University added tissue of two

> varieties of tart cherries (Montmorency and Balaton) to ground beef

> patties and compared them to a control group of plain ground meat

> patties. In addition to studying fat content and formation of HCAs, the

> researchers also studied the levels of lipid oxidation during storage,

> which causes meat to become discolored, change texture and taste

> spoiled. The result was that the addition of the cherries reduced the

> formation of HCAs and also retarded lipid oxidation and spoilage.

>

> " The fat contents of the cherry patties were, as expected, lower than

> that of the control patties, whereas the moisture contents were

> greater, " said J. Ian Gray, PhD, Professor of Food Science at Michigan

> State. " Cherry tissue will not only slow down the oxidation

> deterioration of meat lipids, but will also substantially reduce the

> formation of heterocyclic aromatic amines. "

>

> In addition to cherries and rosemary, which are known for their

> anti-cancer properties and loaded with anti-oxidants, other food items

> have also been shown to have the ability to reduce the formation of

> cancer-causing compounds during cooking. Honey is excellent for

> marinades, providing great taste, browning and glaze formation. It also

> blocks the production of HCAs and other carcinogens during grilling.

> Other common food items which reduce cancer causing compounds include:

> basil, mint, sage, savory, marjoram, oregano, garlic and thyme.

>

> Here are some other ways to help reduce the risk of cancer from cooked

> meats:

>

> * Cook at lower temperatures. The higher the temperature the more HCAs

> and other cancer causing compounds are formed.

>

> * Bake whenever possible. With baking it is easier to control

> temperature and the highest amount of cancer causing compounds are

> produced by grilling, barbecuing and pan frying.

>

> * Don't make gravy from meat drippings. The National Cancer Institute

> warns that meat drippings - even from meats cooked at lower temperatures

> - contain substantial amounts of HCAs.

>

> * Limit consumption of meats, especially high-fat meats, reduce the

> portion sizes, select lean cuts and trim the fat on meats.

>

> * Avoid charring meat and eating charred parts.

>

> * Be sure to eat at least five servings a day of fruits and vegetables.

>

> Sources included:

>

> http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Cherry_Hamburgers_on_\

> the_Grill.asp

> http://www.newsmaxhealth.com/headline_health/rosemary_beef_cancer/2010/0\

> 3/22/313795.html

> http://www.informahealthcare.com/doi/abs/10.3109/09637480903294953

> http://www.gvnews.com/articles/2009/06/09/columns/7a%20pgr%20mcallist%20\

> 06%2010.txt

>

April 11, 2010

Very well put Kathy, I couldn't agree with you more, I too have been down the same path. I think for people that are really sick it needs to be accentuated that raw foods is the path to health. Meat and anumal products is definately not what cancer people need, it will just make them more sick. Thank you for your insight.

Tammatha

-

geekling

oleander soup

Saturday, April 10, 2010 1:30 PM

Re: Enjoy Safer Grilling this Year with Rosemary and Cherries

Hi Tony & Group;When I was recovering from cancer & the 'treats' which go along with it, I got to a point where I was strong enough to go to a gym and begin to get stronger. Within a coupla/three months (I was a super strong physical miracle before I got sick) I reached a plateau which I thought was far below normal. Back to the docs I went and after some dickering, doctoring, and nagging and insistence that something else was indeed wrong, I was diagnosed with hcv (hepatitis c). When I was done crying and moaning and being devestated, I did research and started taking supplements. You name it, I took it if I thought it would help me. I was taking about 100 pills a day, including thistle, ala, nac, ip6, glutathionine, coq10, regular vitamins, silver, and blah blah yadda yadda yadda. Over the course of 2 years, my wellness levels slowly improved.Then I heard about raw foods and a theory that if I kept garbage out for a long enough period of time, all the garbage in would leave and be unable to survive. I went to a raw restaurant and was well pleased with the tastes. I dove into the 'lifestyle' juicing and learning about food combining and refitting my kitchen to support my new methods. Over the next 2 years, I began to actually thrive. My viral loads dropped drastically, I could actually feel the lifecycle of the beasties within me. I innately knew how normal or not my triglycerides were and whether my viral load was in the multimillions or millions or hundreds of thousands before the blood tests came back to confirm.I won't bore you with the details unless you have interest but this is why I am so adamant about raw foods. For two years I felt better and better and tested better and better until a new disaster struck. Pills are fantastic to sustain you but food and exercise will make you well. It is not easy. Our society is very much against true healing. Oh, a little bit of poison won't hurt you (go grill a steak) and a drop of fructose (drink that soda) is a treat in your mind rather than the killer which it actually is.ALA is in food. Selenium is in food. Bromelian is in food. Western medicine requires quantifiable amounts in order to reproduce results. Human beings are not reproductions. One eighth of a fresh pineapple may be wonderful for me but produce a horrid allergic reaction in another. Perhaps for those allergic folks a papaya would be better? I submit, on top of that, that most folks are allergic to pesticides and to the restructuring of food (today's pineapple, like everything else, just about, is not the same food which Great Grandma ate) itself.Soda is not food. The animals which are presented in dead parts at She supermarkets are not food. Check out a movie called "Contaminated", likely on youtube. That is one of the kinder and gentler movies about Big Agriculture & Big Food today.I wonder if you might do a little experiment, Tony? Get a 1/2 cup of raisins and soak them, overnight, in a cup of purified or filtered water. In the morning strain the raisins out of the soak water, putting the water into a glass. Yes, you can eat the raisins with your cereal or all by themselves but I would really like you to drink the soak water. If you can do this for 3 weeks, you won't think soda is so sweet anymore. If you miss the bubbles, soak the raisins in mineral water with a screw down jar for a lid. Please do let me know how you like the raisin water.My point is that the last several generations of us have been dutifully trained to prefer poison to food. We are, as a people, made into addicts of sugar, salt, and chemicals. The high fructose corn syrup in that soda you think you want is more akin to insecticide than it is to corn.It requires focus and determination to break these addictions and strive to become more well. When you are sick, you are at your most susceptible to being addicted further. Friends don't actually know how to help and they worry that you might be missing some goodie which they have been taught is good for ya.At some point you may come to realize that it is not the grilled meat which you desire. It is the comraderie and being part of a group which you love and want to share everything with, whic is your desire. There is a separation when they all eat meat and you opt for a veggie burger; when they all have a can of coke and you drink the raisin, date, currant (they all produce different tasting sweet drinks) and other waters.Admittedly, there is not replacement for the texture in your mouth when gnawing on burned flash. Admittedly, I am, at current, not so strong in my resolve myownself. I do not, however, give up just because I give in. I can also show you how to make a veggies burger which looks just about exactly like the meat it replaces and which you can eat, rare, medium, or well done and is quite delicious.I am trying Celia's product for the second month now. It does not seem to be making a difference but I am continuing. I bought some rabbiteye blueberries for the garden because I heard that Japanese research found the leaves to stop hcv replication. I take yogurt sometimes and B12 pills because I do not have an appendix and it is too late for me to eat a little dirt on a frsh pulled garden carrot so my appendix can pour out good flora.But I have an even bigger problem now. It is a newly developed allergy to toxic mold. I am so highly and ridiculously allergic that I get sick before other folks even get the sneezies. It affects me with a despair and a sort of dementia which leaves me so devoid of energy and motivation that I might a well serve as a mold canary for others because I am, these days, sick more than I am well. It removes my verve and has destroyed my hungry button (although, thankfully, I still have my famished alarm). I can get sick at the grocer where I buy produce as well if anything on the shelves has gone off. I have found, over the last three years, two 'medicines' which cut the very worst of the reaction but I've a long way to go on that too.I don't at all mean to fight you, Tony. I just implore you to do more to encourage folks to get back on a path in which Nature's God wants us to have our birthright of joy and abundance. Pills are adjuncts to and not replacements for food.Thanx & Cheers.Kathy Koleander soup , "TonyI" wrote:>> > Since I just fessed up to liking burgers and hotdogs on occasion (just> finished one earlier today which I grilled out at the family land I am> about to return to), I thought this would be a good time to post an> article I wrote this week which was published today at Natural News -> Tony> >

Enjoy Safer Grilling this Year with Rosemary and Cherries> > by Tony Isaacs> > For many of us, spring signals the start of grilling season.> Unfortunately, grilling meat and cooking meat at high temperatures> result in the formation of chemical compounds which may increase the> risk of cancer. This year, if you find the urge to fire up the barbecue> irresistible, addition of either of a couple of common food items can> greatly reduce the formation such dangerous compounds: rosemary or tart> cherries.> > Chief among the cancer causing compounds produced by cooking meats are> heterocyclic amines (HCAs), which are classified by the National> Toxicology Program of the U.S. Department of Health and Human Services> as human carcinogens that increase the risk of cancer. Researchers at> Kansas State University recently studied adding rosemary extract to> ground beef. In addition to alcohol, the rosemary extracts contained a> mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers> were not sure how or if the compounds worked but they found that adding> the extracts reduced the HCA levels anywhere from 30 to 100 percent.> > In another study published this month in the International Journal of> Food Sciences and Nutrition, researchers in Saudi Arabia found that the> total amount of HCAs in grilled chicken was reduced seven-fold when 2%> rosemary extract was added. The researchers also found that two other> dangerous compounds created during cooking were inhibited to> non-detectable levels.> > Previously, researchers at Michigan State University added tissue of two> varieties of tart cherries (Montmorency and Balaton) to ground beef> patties and compared them to a control group of plain ground meat> patties. In addition to studying fat content and formation of HCAs, the> researchers also studied the levels of lipid oxidation during storage,> which causes meat to become discolored, change texture and taste> spoiled. The result was that the addition of the cherries reduced the> formation of HCAs and also retarded lipid oxidation and spoilage.> > "The fat contents of the cherry patties were, as expected, lower than> that of the control patties, whereas the moisture contents were> greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan> State. "Cherry tissue will not only slow down the oxidation> deterioration of meat lipids, but will also substantially reduce the> formation of heterocyclic aromatic amines."> > In addition to cherries and rosemary, which are known for their> anti-cancer properties and loaded with anti-oxidants, other food items> have also been shown to have the ability to reduce the formation of> cancer-causing compounds during cooking. Honey is excellent for> marinades, providing great taste, browning and glaze formation. It also> blocks the production of HCAs and other carcinogens during grilling.> Other common food items which reduce cancer causing compounds include:> basil, mint, sage, savory, marjoram, oregano, garlic and thyme.> > Here are some other ways to help reduce the risk of cancer from cooked> meats:> > * Cook at lower temperatures. The higher the temperature the more HCAs> and other cancer causing compounds are formed.> > * Bake whenever possible. With baking it is easier to control> temperature and the highest amount of cancer causing compounds are> produced by grilling, barbecuing and pan frying.> > * Don't make gravy from meat drippings. The National Cancer Institute> warns that meat drippings - even from meats cooked at lower temperatures> - contain substantial amounts of HCAs.> > * Limit consumption of meats, especially high-fat meats, reduce the> portion sizes, select lean cuts and trim the fat on meats.> > * Avoid charring meat and eating charred parts.> > * Be sure to eat at least five servings a day of fruits and vegetables.> > Sources included:> >

http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Cherry_Hamburgers_on_\> the_Grill.asp> http://www.newsmaxhealth.com/headline_health/rosemary_beef_cancer/2010/0\> 3/22/313795.html> http://www.informahealthcare.com/doi/abs/10.3109/09637480903294953> http://www.gvnews.com/articles/2009/06/09/columns/7a%20pgr%20mcallist%20\> 06%2010.txt>

April 12, 2010

No soy for this boy, Bob. And, when I can I try to get beef that has no antibiotics or growth hormones. Like free range black angus.

I love Salmon and eat it frequently. I like many different kinds of fish in fact. One of my favorite ways to cook fish is to take the fillets and sprinkle on lemon pepper seasoning liberally, add butter, minced garlic and lemon juice, and then top with almond slices. Cover and bake in the oven at medium temperature until almost ready and then uncover and let the almond slices crisp a bit while the fish cooks to the point of being flakey. Two favorite side dishes are lightly steamed fresh asparagus with butter, lemon juice, garlic and sea salt and long grain brown and wild rice.

I also like the fish I catch myself.

From this past weekend: (/Two_Catfish.jpg)--- In oleander soup , "Bob Banever" <bbanever wrote:>> Tony,> > What... no veggie burgers? At the very least I hope the meat was organic and pasture raised. G o d only knows what they feed cattle now... mostly GMO corn and soybeans most likely, with some antibiotics thrown in for good measure. Try a salmon burger next time... they're delicious.> > Cheers.> - >> oleander soup > Friday, April 09, 2010 1:34 PM> Enjoy Safer Grilling this Year with Rosemary and Cherries> > > > > > Since I just fessed up to liking burgers and hotdogs on occasion (just finished one earlier today which I grilled out at the family land I am about to return to), I thought this would be a good time to post an article I wrote this week which was published today at Natural News - Tony> > Enjoy Safer Grilling this Year with Rosemary and Cherries> > by Tony Isaacs> > For many of us, spring signals the start of grilling season. Unfortunately, grilling meat and cooking meat at high temperatures result in the formation of chemical compounds which may increase the risk of cancer. This year, if you find the urge to fire up the barbecue irresistible, addition of either of a couple of common food items can greatly reduce the formation such dangerous compounds: rosemary or tart cherries. > > Chief among the cancer causing compounds produced by cooking meats are heterocyclic amines (HCAs), which are classified by the National Toxicology Program of the U.S. Department of Health and Human Services as human carcinogens that increase the risk of cancer. Researchers at Kansas State University recently studied adding rosemary extract to ground beef. In addition to alcohol, the rosemary extracts contained a mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers were not sure how or if the compounds worked but they found that adding the extracts reduced the HCA levels anywhere from 30 to 100 percent. > > In another study published this month in the International Journal of Food Sciences and Nutrition, researchers in Saudi Arabia found that the total amount of HCAs in grilled chicken was reduced seven-fold when 2% rosemary extract was added. The researchers also found that two other dangerous compounds created during cooking were inhibited to non-detectable levels.> > Previously, researchers at Michigan State University added tissue of two varieties of tart cherries (Montmorency and Balaton) to ground beef patties and compared them to a control group of plain ground meat patties. In addition to studying fat content and formation of HCAs, the researchers also studied the levels of lipid oxidation during storage, which causes meat to become discolored, change texture and taste spoiled. The result was that the addition of the cherries reduced the formation of HCAs and also retarded lipid oxidation and spoilage.> > "The fat contents of the cherry patties were, as expected, lower than that of the control patties, whereas the moisture contents were greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan State. "Cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic amines." > > In addition to cherries and rosemary, which are known for their anti-cancer properties and loaded with anti-oxidants, other food items have also been shown to have the ability to reduce the formation of cancer-causing compounds during cooking. Honey is excellent for marinades, providing great taste, browning and glaze formation. It also blocks the production of HCAs and other carcinogens during grilling. Other common food items which reduce cancer causing compounds include: basil, mint, sage, savory, marjoram, oregano, garlic and thyme.> > Here are some other ways to help reduce the risk of cancer from cooked meats:> > * Cook at lower temperatures. The higher the temperature the more HCAs and other cancer causing compounds are formed.> > * Bake whenever possible. With baking it is easier to control temperature and the highest amount of cancer causing compounds are produced by grilling, barbecuing and pan frying.> > * Don't make gravy from meat drippings. The National Cancer Institute warns that meat drippings - even from meats cooked at lower temperatures - contain substantial amounts of HCAs.> > * Limit consumption of meats, especially high-fat meats, reduce the portion sizes, select lean cuts and trim the fat on meats.> > * Avoid charring meat and eating charred parts.> > * Be sure to eat at least five servings a day of fruits and vegetables.> > Sources included:> > http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Cherry_Hamburgers_on_the_Grill.asp> http://www.newsmaxhealth.com/headline_health/rosemary_beef_cancer/2010/03/22/313795.html> http://www.informahealthcare.com/doi/abs/10.3109/09637480903294953> http://www.gvnews.com/articles/2009/06/09/columns/7a%20pgr%20mcallist%2006%2010.txt>

April 12, 2010

Kathy -

We aren't fighting, just discussing and for the most part I agree with you. In no way am I advocating that anyone eat grilled meat, and certainly not anyone who is actively fighting cancer. However, some people are going to grill regardless and my article was intended to help them make their grilling safer.

When it comes to getting on a path of Natures God, I would have to observe that mankind had adapted to and been eating various kinds of meat for at least tens of thousands of years and that includes grilled meat.

I am entirely with you about pills and adjuncts not being a substitute for food and I agree that our nutrition and healing compounds best coming from food - but I also realize that it is next to impossible to get optimum and therapeutic amounts of many nutrients from food alone. It is a crying shame what we have done to deplete our soils of vital minerals, how factory farm produce and GMO crops are produced, feedlot practices of the meats we eat, and the processed foods on our grocers shelves.

A bowl of spinach that our grandparents and great-grandparents ate contained eight times the nutrition that a bowl we eat today has.

All the best,

oleander soup , "geekling" <geekling wrote:>> Hi Tony & Group;> > When I was recovering from cancer & the 'treats' which go along with it, I got to a point where I was strong enough to go to a gym and begin to get stronger. Within a coupla/three months (I was a super strong physical miracle before I got sick) I reached a plateau which I thought was far below normal. Back to the docs I went and after some dickering, doctoring, and nagging and insistence that something else was indeed wrong, I was diagnosed with hcv (hepatitis c). > > When I was done crying and moaning and being devestated, I did research and started taking supplements. You name it, I took it if I thought it would help me. I was taking about 100 pills a day, including thistle, ala, nac, ip6, glutathionine, coq10, regular vitamins, silver, and blah blah yadda yadda yadda. Over the course of 2 years, my wellness levels slowly improved.> > Then I heard about raw foods and a theory that if I kept garbage out for a long enough period of time, all the garbage in would leave and be unable to survive. I went to a raw restaurant and was well pleased with the tastes. I dove into the 'lifestyle' juicing and learning about food combining and refitting my kitchen to support my new methods. Over the next 2 years, I began to actually thrive. My viral loads dropped drastically, I could actually feel the lifecycle of the beasties within me. I innately knew how normal or not my triglycerides were and whether my viral load was in the multimillions or millions or hundreds of thousands before the blood tests came back to confirm.> > I won't bore you with the details unless you have interest but this is why I am so adamant about raw foods. For two years I felt better and better and tested better and better until a new disaster struck. > > Pills are fantastic to sustain you but food and exercise will make you well. It is not easy. Our society is very much against true healing. Oh, a little bit of poison won't hurt you (go grill a steak) and a drop of fructose (drink that soda) is a treat in your mind rather than the killer which it actually is.> > ALA is in food. Selenium is in food. Bromelian is in food. Western medicine requires quantifiable amounts in order to reproduce results. Human beings are not reproductions. One eighth of a fresh pineapple may be wonderful for me but produce a horrid allergic reaction in another. Perhaps for those allergic folks a papaya would be better? I submit, on top of that, that most folks are allergic to pesticides and to the restructuring of food (today's pineapple, like everything else, just about, is not the same food which Great Grandma ate) itself.> > Soda is not food. The animals which are presented in dead parts at She supermarkets are not food. Check out a movie called "Contaminated", likely on youtube. That is one of the kinder and gentler movies about Big Agriculture & Big Food today.> > I wonder if you might do a little experiment, Tony? Get a 1/2 cup of raisins and soak them, overnight, in a cup of purified or filtered water. In the morning strain the raisins out of the soak water, putting the water into a glass. Yes, you can eat the raisins with your cereal or all by themselves but I would really like you to drink the soak water. If you can do this for 3 weeks, you won't think soda is so sweet anymore. If you miss the bubbles, soak the raisins in mineral water with a screw down jar for a lid. Please do let me know how you like the raisin water.> > My point is that the last several generations of us have been dutifully trained to prefer poison to food. We are, as a people, made into addicts of sugar, salt, and chemicals. The high fructose corn syrup in that soda you think you want is more akin to insecticide than it is to corn.> > It requires focus and determination to break these addictions and strive to become more well. When you are sick, you are at your most susceptible to being addicted further. Friends don't actually know how to help and they worry that you might be missing some goodie which they have been taught is good for ya.> > At some point you may come to realize that it is not the grilled meat which you desire. It is the comraderie and being part of a group which you love and want to share everything with, whic is your desire. There is a separation when they all eat meat and you opt for a veggie burger; when they all have a can of coke and you drink the raisin, date, currant (they all produce different tasting sweet drinks) and other waters.> > Admittedly, there is not replacement for the texture in your mouth when gnawing on burned flash. Admittedly, I am, at current, not so strong in my resolve myownself. I do not, however, give up just because I give in. I can also show you how to make a veggies burger which looks just about exactly like the meat it replaces and which you can eat, rare, medium, or well done and is quite delicious.> > I am trying Celia's product for the second month now. It does not seem to be making a difference but I am continuing. I bought some rabbiteye blueberries for the garden because I heard that Japanese research found the leaves to stop hcv replication. I take yogurt sometimes and B12 pills because I do not have an appendix and it is too late for me to eat a little dirt on a frsh pulled garden carrot so my appendix can pour out good flora.> > But I have an even bigger problem now. It is a newly developed allergy to toxic mold. I am so highly and ridiculously allergic that I get sick before other folks even get the sneezies. It affects me with a despair and a sort of dementia which leaves me so devoid of energy and motivation that I might a well serve as a mold canary for others because I am, these days, sick more than I am well. It removes my verve and has destroyed my hungry button (although, thankfully, I still have my famished alarm). I can get sick at the grocer where I buy produce as well if anything on the shelves has gone off. I have found, over the last three years, two 'medicines' which cut the very worst of the reaction but I've a long way to go on that too.> > I don't at all mean to fight you, Tony. I just implore you to do more to encourage folks to get back on a path in which Nature's God wants us to have our birthright of joy and abundance. Pills are adjuncts to and not replacements for food.> > Thanx & > > Cheers.> > Kathy K

April 12, 2010

They are hard to find but you can get veggie burgers without soy, soy isn't good for people with cancer or anybody for that matter. Fortunately they are making some now without it. I do love tofu and miss it but was told by my intregrative doctor and (I have read many times) the only soy that should be eaten should be the fermented kind anyway, such as Miso or Tempeh.

Tammatha

-

TonyI

oleander soup

Monday, April 12, 2010 12:39 PM

Re: Enjoy Safer Grilling this Year with Rosemary and Cherries

No soy for this boy, Bob. And, when I can I try to get beef that has no antibiotics or growth hormones. Like free range black angus.

I love Salmon and eat it frequently. I like many different kinds of fish in fact. One of my favorite ways to cook fish is to take the fillets and sprinkle on lemon pepper seasoning liberally, add butter, minced garlic and lemon juice, and then top with almond slices. Cover and bake in the oven at medium temperature until almost ready and then uncover and let the almond slices crisp a bit while the fish cooks to the point of being flakey. Two favorite side dishes are lightly steamed fresh asparagus with butter, lemon juice, garlic and sea salt and long grain brown and wild rice.

I also like the fish I catch myself.

From this past weekend: (/Two_Catfish.jpg)--- In oleander soup , "Bob Banever" <bbanever wrote:>> Tony,> > What... no veggie burgers? At the very least I hope the meat was organic and pasture raised. G o d only knows what they feed cattle now... mostly GMO corn and soybeans most likely, with some antibiotics thrown in for good measure. Try a salmon burger next time... they're delicious.> > Cheers.> - >> oleander soup > Friday, April 09, 2010 1:34 PM> Enjoy Safer Grilling this Year with Rosemary and Cherries> > > > > > Since I just fessed up to liking burgers and hotdogs on occasion (just finished one earlier today which I grilled out at the family land I am about to return to), I thought this would be a good time to post an article I wrote this week which was published today at Natural News - Tony> > Enjoy Safer Grilling this Year with Rosemary and Cherries> > by Tony Isaacs> > For many of us, spring signals the start of grilling season. Unfortunately, grilling meat and cooking meat at high temperatures result in the formation of chemical compounds which may increase the risk of cancer. This year, if you find the urge to fire up the barbecue irresistible, addition of either of a couple of common food items can greatly reduce the formation such dangerous compounds: rosemary or tart cherries. > > Chief among the cancer causing compounds produced by cooking meats are heterocyclic amines (HCAs), which are classified by the National Toxicology Program of the U.S. Department of Health and Human Services as human carcinogens that increase the risk of cancer. Researchers at Kansas State University recently studied adding rosemary extract to ground beef. In addition to alcohol, the rosemary extracts contained a mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers were not sure how or if the compounds worked but they found that adding the extracts reduced the HCA levels anywhere from 30 to 100 percent. > > In another study published this month in the International Journal of Food Sciences and Nutrition, researchers in Saudi Arabia found that the total amount of HCAs in grilled chicken was reduced seven-fold when 2% rosemary extract was added. The researchers also found that two other dangerous compounds created during cooking were inhibited to non-detectable levels.> > Previously, researchers at Michigan State University added tissue of two varieties of tart cherries (Montmorency and Balaton) to ground beef patties and compared them to a control group of plain ground meat patties. In addition to studying fat content and formation of HCAs, the researchers also studied the levels of lipid oxidation during storage, which causes meat to become discolored, change texture and taste spoiled. The result was that the addition of the cherries reduced the formation of HCAs and also retarded lipid oxidation and spoilage.> > "The fat contents of the cherry patties were, as expected, lower than that of the control patties, whereas the moisture contents were greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan State. "Cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic amines." > > In addition to cherries and rosemary, which are known for their anti-cancer properties and loaded with anti-oxidants, other food items have also been shown to have the ability to reduce the formation of cancer-causing compounds during cooking. Honey is excellent for marinades, providing great taste, browning and glaze formation. It also blocks the production of HCAs and other carcinogens during grilling. Other common food items which reduce cancer causing compounds include: basil, mint, sage, savory, marjoram, oregano, garlic and thyme.> > Here are some other ways to help reduce the risk of cancer from cooked meats:> > * Cook at lower temperatures. The higher the temperature the more HCAs and other cancer causing compounds are formed.> > * Bake whenever possible. With baking it is easier to control temperature and the highest amount of cancer causing compounds are produced by grilling, barbecuing and pan frying.> > * Don't make gravy from meat drippings. The National Cancer Institute warns that meat drippings - even from meats cooked at lower temperatures - contain substantial amounts of HCAs.> > * Limit consumption of meats, especially high-fat meats, reduce the portion sizes, select lean cuts and trim the fat on meats.> > * Avoid charring meat and eating charred parts.> > * Be sure to eat at least five servings a day of fruits and vegetables.> > Sources included:> > http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Cherry_Hamburgers_on_the_Grill.asp> http://www.newsmaxhealth.com/headline_health/rosemary_beef_cancer/2010/03/22/313795.html> http://www.informahealthcare.com/doi/abs/10.3109/09637480903294953> http://www.gvnews.com/articles/2009/06/09/columns/7a%20pgr%20mcallist%2006%2010.txt>

April 13, 2010

I haven't found a veggie burger in the markets that doesnt taste like cardboard!! If you have I would surely like to know what brand. I have tried them all including Amy's,barbara n germany--- On Mon, 4/12/10, Tammatha Brown <tammathabrown wrote:Tammatha Brown <tammathabrownRe: Re: Enjoy Safer Grilling this Year with Rosemary and Cherriesoleander soup Date: Monday, April 12, 2010, 6:31 PM

They are hard to find but you can get veggie burgers without soy, soy isn't good for people with cancer or anybody for that matter. Fortunately they are making some now without it. I do love tofu and miss it but was told by my intregrative doctor and (I have read many times) the only soy that should be eaten should be the fermented kind anyway, such as Miso or Tempeh.

Tammatha

-

TonyI

oleander soup

Monday, April 12, 2010 12:39 PM

Re: Enjoy Safer Grilling this Year with Rosemary and Cherries

No soy for this boy, Bob. And, when I can I try to get beef that has no antibiotics or growth hormones. Like free range black angus.

I love Salmon and eat it frequently. I like many different kinds of fish in fact. One of my favorite ways to cook fish is to take the fillets and sprinkle on lemon pepper seasoning liberally, add butter, minced garlic and lemon juice, and then top with almond slices. Cover and bake in the oven at medium temperature until almost ready and then uncover and let the almond slices crisp a bit while the fish cooks to the point of being flakey. Two favorite side dishes are lightly steamed fresh asparagus with butter, lemon juice, garlic and sea salt and long grain brown and wild rice.

I also like the fish I catch myself.

From this past weekend: (http://www.tbyil. com/Two_Catfish. jpg)oleander soup, "Bob Banever" <bbanever wrote:>> Tony,> > What... no veggie burgers? At the very least I hope the meat was organic and pasture raised. G o d only knows what they feed cattle now... mostly GMO corn and soybeans most likely, with some antibiotics thrown in for good measure. Try a salmon burger next time... they're delicious.> > Cheers.> - >> oleander soup > Friday, April 09, 2010 1:34 PM> Enjoy Safer Grilling this Year with Rosemary and Cherries> > > > > > Since I just fessed up to liking burgers and hotdogs on occasion (just finished one earlier today which I grilled out at the family land I am about to return to), I thought this would be a good time to post an article I wrote this week which was published today at Natural News - Tony> > Enjoy Safer Grilling this Year with Rosemary and Cherries> > by Tony Isaacs> > For many of us, spring signals the start of grilling season. Unfortunately, grilling meat and cooking meat at high temperatures result in the formation of chemical compounds which may increase the risk of cancer. This year, if you find the urge to fire up the barbecue irresistible, addition of either of a couple of common food items can greatly reduce the formation such dangerous compounds: rosemary or tart cherries. > > Chief among the cancer causing compounds produced by cooking meats are heterocyclic amines (HCAs), which are classified by the National Toxicology Program of the U.S. Department of Health and Human Services as human carcinogens that increase the risk of cancer. Researchers at Kansas State University recently studied adding rosemary extract to ground beef. In addition to alcohol, the rosemary extracts contained a mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers were not sure how or if the compounds worked but they found that adding the extracts reduced the HCA levels anywhere from 30 to 100 percent. > > In another study published this month in the International Journal of Food Sciences and Nutrition, researchers in Saudi Arabia found that the total amount of HCAs in grilled chicken was reduced seven-fold when 2% rosemary extract was added. The researchers also found that two other dangerous compounds created during cooking were inhibited to non-detectable levels.> > Previously, researchers at Michigan State University added tissue of two varieties of tart cherries (Montmorency and Balaton) to ground beef patties and compared them to a control group of plain ground meat patties. In addition to studying fat content and formation of HCAs, the researchers also studied the levels of lipid oxidation during storage, which causes meat to become discolored, change texture and taste spoiled. The result was that the addition of the cherries reduced the formation of HCAs and also retarded lipid oxidation and spoilage.> > "The fat contents of the cherry patties were, as expected, lower than that of the control patties, whereas the moisture contents were greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan State. "Cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic amines." > > In addition to cherries and rosemary, which are known for their anti-cancer properties and loaded with anti-oxidants, other food items have also been shown to have the ability to reduce the formation of cancer-causing compounds during cooking. Honey is excellent for marinades, providing great taste, browning and glaze formation. It also blocks the production of HCAs and other carcinogens during grilling. Other common food items which reduce cancer causing compounds include: basil, mint, sage, savory, marjoram, oregano, garlic and thyme.> > Here are some other ways to help reduce the risk of cancer from cooked meats:> > * Cook at lower temperatures. The higher the temperature the more HCAs and other cancer causing compounds are formed.> > * Bake whenever possible. With baking it is easier to control temperature and the highest amount of cancer causing compounds are produced by grilling, barbecuing and pan frying.> > * Don't make gravy from meat drippings. The National Cancer Institute warns that meat drippings - even from meats cooked at lower temperatures - contain substantial amounts of HCAs.> > * Limit consumption of meats, especially high-fat meats, reduce the portion sizes, select lean cuts and trim the fat on meats.> > * Avoid charring meat and eating charred parts.> > * Be sure to eat at least five servings a day of fruits and vegetables.> > Sources included:> > http://www.cancer. org/docroot/ NWS/content/ NWS_1_1x_ Cherry_Hamburger s_on_the_ Grill.asp> http://www.newsmaxh ealth.com/ headline_ health/rosemary_ beef_cancer/ 2010/03/22/ 313795.html> http://www.informah ealthcare. com/doi/abs/ 10.3109/09637480 903294953> http://www.gvnews. com/articles/ 2009/06/09/ columns/7a% 20pgr%20mcallist %2006%2010. txt>

April 13, 2010

Tony, before Biblical days, (I just happen to be beginning Leviticus and the sacrifices). Everyone on this list is not Christian, and that is their business, but many years ago someone told me if we would follow "God's Diet" we would not get sick, as in Cancer. And they sure ate plenty of meat. But the food the animals ate then sure isn't what they eat today. The real problem, as we all know is in one workd GREED, the almighty dollar instead of the Almighty God. Our food is not fit to eat, unless it is organic and that is not just meat.I love fish, but our oceans are contaminated... If one is not seriously ill, there is no reason to not enjoy fish, or meat. Of course vegan is better, but there again it all goes back to what is in the products we eat. Why is vegan better, for one reason

we an clean veggies, fruits, but we can't clean out of the meat what the animal has been fed.I could never say I enjoy a green shake better or a salad better than a burger, steak or piece of fish, I do drink green shakes and eat and love salads, but is not a substitute.If one feels eating meat is in someway wrong, then don't eat it, if one is not seriously ill and wants a grilled burger then have it. I am sure if we ever see sun this year in Germany hubby will be out there grilling and I am sure I will enjoy some of it.I do not mean to offend anyone, it is just different strokes for different strokes and that is what makes the world go around. That is he way God made us ...all different.Everyone have a great day.Tony, Thank you for the article on grilling. I to Natural news and appreciate the

info you gave us. Most of us are going to grill anyway, so why not know how to do it best/safest. Hubby appreciates as he says he is not doing the vegan thing, LOLBut he is getting better, eating lots of salads, fruits, and turkey instead of too much beef. He used to be only meat/potatoes:-)He's come a long way baby, just as I have, still got a long way to go. Thankfully, God is not finished with me yet!!Off to work on this dreary, overcast, rainy day in Germany, but Thank God I am able to go to work, have a job, and intend to have a great day. Hugs,Barbara N Germany--- On Mon, 4/12/10, wrote:TonyI Re: Enjoy

Safer Grilling this Year with Rosemary and Cherriesoleander soup Date: Monday, April 12, 2010, 3:39 PM

No soy for this boy, Bob. And, when I can I try to get beef that has no antibiotics or growth hormones. Like free range black angus.

I love Salmon and eat it frequently. I like many different kinds of fish in fact. One of my favorite ways to cook fish is to take the fillets and sprinkle on lemon pepper seasoning liberally, add butter, minced garlic and lemon juice, and then top with almond slices. Cover and bake in the oven at medium temperature until almost ready and then uncover and let the almond slices crisp a bit while the fish cooks to the point of being flakey. Two favorite side dishes are lightly steamed fresh asparagus with butter, lemon juice, garlic and sea salt and long grain brown and wild rice.

I also like the fish I catch myself.

From this past weekend: (/Two_Catfish.jpg)--- In oleander soup , "Bob Banever" <bbanever wrote:>> Tony,> > What... no veggie burgers? At the very least I hope the meat was organic and pasture raised. G o d only knows what they feed cattle now... mostly GMO corn and soybeans most likely, with some antibiotics thrown in for good measure. Try a salmon burger next time... they're delicious.> > Cheers.> - >> oleander soup > Friday, April 09, 2010 1:34 PM> Enjoy Safer Grilling this Year with Rosemary and

Cherries> > > > > > Since I just fessed up to liking burgers and hotdogs on occasion (just finished one earlier today which I grilled out at the family land I am about to return to), I thought this would be a good time to post an article I wrote this week which was published today at Natural News - Tony> > Enjoy Safer Grilling this Year with Rosemary and Cherries> > by Tony Isaacs> > For many of us, spring signals the start of grilling season. Unfortunately, grilling meat and cooking meat at high temperatures result in the formation of chemical compounds which may increase the risk of cancer. This year, if you find the urge to fire up the barbecue irresistible, addition of either of a couple of common food items can greatly reduce the formation such dangerous compounds: rosemary or tart cherries. > > Chief among the cancer causing compounds produced by

cooking meats are heterocyclic amines (HCAs), which are classified by the National Toxicology Program of the U.S. Department of Health and Human Services as human carcinogens that increase the risk of cancer. Researchers at Kansas State University recently studied adding rosemary extract to ground beef. In addition to alcohol, the rosemary extracts contained a mixture of rosmarinic acid, carnosol, and carnosic acid. The researchers were not sure how or if the compounds worked but they found that adding the extracts reduced the HCA levels anywhere from 30 to 100 percent. > > In another study published this month in the International Journal of Food Sciences and Nutrition, researchers in Saudi Arabia found that the total amount of HCAs in grilled chicken was reduced seven-fold when 2% rosemary extract was added. The researchers also found that two other dangerous compounds created during cooking were inhibited to non-detectable

levels.> > Previously, researchers at Michigan State University added tissue of two varieties of tart cherries (Montmorency and Balaton) to ground beef patties and compared them to a control group of plain ground meat patties. In addition to studying fat content and formation of HCAs, the researchers also studied the levels of lipid oxidation during storage, which causes meat to become discolored, change texture and taste spoiled. The result was that the addition of the cherries reduced the formation of HCAs and also retarded lipid oxidation and spoilage.> > "The fat contents of the cherry patties were, as expected, lower than that of the control patties, whereas the moisture contents were greater," said J. Ian Gray, PhD, Professor of Food Science at Michigan State. "Cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic

amines." > > In addition to cherries and rosemary, which are known for their anti-cancer properties and loaded with anti-oxidants, other food items have also been shown to have the ability to reduce the formation of cancer-causing compounds during cooking. Honey is excellent for marinades, providing great taste, browning and glaze formation. It also blocks the production of HCAs and other carcinogens during grilling. Other common food items which reduce cancer causing compounds include: basil, mint, sage, savory, marjoram, oregano, garlic and thyme.> > Here are some other ways to help reduce the risk of cancer from cooked meats:> > * Cook at lower temperatures. The higher the temperature the more HCAs and other cancer causing compounds are formed.> > * Bake whenever possible. With baking it is easier to control temperature and the highest amount of cancer causing compounds are produced by grilling,

barbecuing and pan frying.> > * Don't make gravy from meat drippings. The National Cancer Institute warns that meat drippings - even from meats cooked at lower temperatures - contain substantial amounts of HCAs.> > * Limit consumption of meats, especially high-fat meats, reduce the portion sizes, select lean cuts and trim the fat on meats.> > * Avoid charring meat and eating charred parts.> > * Be sure to eat at least five servings a day of fruits and vegetables.> > Sources included:> > http://www.cancer.org/docroot/NWS/content/NWS_1_1x_Cherry_Hamburgers_on_the_Grill.asp> http://www.newsmaxhealth.com/headline_health/rosemary_beef_cancer/2010/03/22/313795.html> http://www.informahealthcare.com/doi/abs/10.3109/09637480903294953> http://www.gvnews.com/articles/2009/06/09/columns/7a%20pgr%20mcallist%2006%2010.txt>

April 14, 2010

Please, can I have the recipient to make

my own burger Please? I would love to make my own instead of buying all of

time. Thank you

oleander soup oleander soup On Behalf Of geekling

Saturday, April 10, 2010

4:31 PM

oleander soup

Re: Enjoy

Safer Grilling this Year with Rosemary and Cherries

Hi Tony & Group;

When I was recovering from cancer & the 'treats' which go along with it, I

got to a point where I was strong enough to go to a gym and begin to get

stronger. Within a coupla/three months (I was a super strong physical miracle

before I got sick) I reached a plateau which I thought was far below normal.

Back to the docs I went and after some dickering, doctoring, and nagging and

insistence that something else was indeed wrong, I was diagnosed with hcv

(hepatitis c).

When I was done crying and moaning and being devestated, I did research and started

taking supplements. You name it, I took it if I thought it would help me. I was

taking about 100 pills a day, including thistle, ala, nac, ip6, glutathionine,

coq10, regular vitamins, silver, and blah blah yadda yadda yadda. Over the

course of 2 years, my wellness levels slowly improved.

Then I heard about raw foods and a theory that if I kept garbage out for a long

enough period of time, all the garbage in would leave and be unable to survive.

I went to a raw restaurant and was well pleased with the tastes. I dove into

the 'lifestyle' juicing and learning about food combining and refitting my

kitchen to support my new methods. Over the next 2 years, I began to actually

thrive. My viral loads dropped drastically, I could actually feel the lifecycle

of the beasties within me. I innately knew how normal or not my triglycerides

were and whether my viral load was in the multimillions or millions or hundreds

of thousands before the blood tests came back to confirm.

I won't bore you with the details unless you have interest but this is why I am

so adamant about raw foods. For two years I felt better and better and tested

better and better until a new disaster struck.

Pills are fantastic to sustain you but food and exercise will make you well. It

is not easy. Our society is very much against true healing. Oh, a little bit of

poison won't hurt you (go grill a steak) and a drop of fructose (drink that

soda) is a treat in your mind rather than the killer which it actually is.

ALA is in

food. Selenium is in food. Bromelian is in food. Western medicine requires

quantifiable amounts in order to reproduce results. Human beings are not

reproductions. One eighth of a fresh pineapple may be wonderful for me but

produce a horrid allergic reaction in another. Perhaps for those allergic folks

a papaya would be better? I submit, on top of that, that most folks are

allergic to pesticides and to the restructuring of food (today's pineapple,

like everything else, just about, is not the same food which Great Grandma ate)

itself.

Soda is not food. The animals which are presented in dead parts at She

supermarkets are not food. Check out a movie called " Contaminated " ,

likely on youtube. That is one of the kinder and gentler movies about Big

Agriculture & Big Food today.

I wonder if you might do a little experiment, Tony? Get a 1/2 cup of raisins

and soak them, overnight, in a cup of purified or filtered water. In the

morning strain the raisins out of the soak water, putting the water into a

glass. Yes, you can eat the raisins with your cereal or all by themselves but I

would really like you to drink the soak water. If you can do this for 3 weeks,

you won't think soda is so sweet anymore. If you miss the bubbles, soak the

raisins in mineral water with a screw down jar for a lid. Please do let me know

how you like the raisin water.

My point is that the last several generations of us have been dutifully trained

to prefer poison to food. We are, as a people, made into addicts of sugar,

salt, and chemicals. The high fructose corn syrup in that soda you think you

want is more akin to insecticide than it is to corn.