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Monday, May 20, 2013
Bodybuilding.com becomes Title Sponsor for Warrior Island
Sunday, May 19, 2013
How drug companies price what your life is worth
How Drug Companies Price
Of all the appalling things we deal with when it comes to modern medicine, Big Pharma is the worst. |
The One Word
every cancer patient must know
Your doctor's reading the results, you know it's the worst news, and you snap out of it just in time to hear him say...
"I'm going to recommend an aggressive chemotherapy regimen." That's when you say one word that sucks the air out of the entire doctor's office. It's a new cancer therapy that doctors are whispering about behind closed doors...and doctors will be stunned you know about it. $4 billion has already been spent researching it--making it one of the largest research initiatives in medical history. And the results are powerful--Tumor shrinkage in 86% of lung cancer patients. Once "incurable" brain tumors put on hold. And these revelations are already rushing 374 clinical trials into hospitals. But you can't call this new hope therapy "aggressive" like chemo, because there is no poison, there are no toxins. In fact, this therapy could have you alive and thriving. Find out the one word that will have your doctor asking, "how did you hear about this?" |
Drug prices related to medical illness are the leading cause of bankruptcy in the U.S. Many patients are required by their insurance providers to pay roughly 20 percent of the total cost of the drug. That quickly adds up to sky-rocketing out-of-pocket payments. Just in the last ten years, average monthly costs for cancer drugs have doubled, up from $5,000 to more than $10,000 per month.
In 2012, 11 out of the 12 new cancer drugs approved by the FDA were priced at well over $100,000 a year. We're not even talking about miracle drugs here. Only three of the 11 new drugs improved patient survival rates beyond a reasonable doubt. Two of those only boosted survival by two months.
Call me coldhearted, but I'm really and truly puzzled that people would pay more than $100,000 for two more months of life, especially two miserable months on chemo. I don't get it. For this we leave our spouses and children destitute?
Some of these patients are just following doctors' orders, but some are well-informed enough to know what they're doing — because many oncologists will tell a late-stage patient the 'official estimate' of just how much extra time another round of chemo will buy them. Most of the time the answer is "not much."
And the unofficial estimate is even worse — chemo shortens life as often as it extends it. For the late-stage patient it's a bust (literally, in terms of their bank account.) Of course, mainstream doctors don't know the "unofficial" figure — or claim they don't — but even their drug-company-provided estimate that you'll live two more weeks or two more months or whatever is so absurd, I marvel that patients go for it.
In 2012, 11 out of the 12 new cancer drugs approved by the FDA were priced at well over $100,000 a year. We're not even talking about miracle drugs here. Only three of the 11 new drugs improved patient survival rates beyond a reasonable doubt. Two of those only boosted survival by two months.
Call me coldhearted, but I'm really and truly puzzled that people would pay more than $100,000 for two more months of life, especially two miserable months on chemo. I don't get it. For this we leave our spouses and children destitute?
Some of these patients are just following doctors' orders, but some are well-informed enough to know what they're doing — because many oncologists will tell a late-stage patient the 'official estimate' of just how much extra time another round of chemo will buy them. Most of the time the answer is "not much."
And the unofficial estimate is even worse — chemo shortens life as often as it extends it. For the late-stage patient it's a bust (literally, in terms of their bank account.) Of course, mainstream doctors don't know the "unofficial" figure — or claim they don't — but even their drug-company-provided estimate that you'll live two more weeks or two more months or whatever is so absurd, I marvel that patients go for it.
They charge what they can get away with,
insurance companies will pay
insurance companies will pay
Most people don't realize that pharmaceutical companies are the ones who dictate price. All the FDA does is give approval. Then drug companies look at their research and development costs, factor in the expense of drugs that didn't get approval, add in education and ad costs, and then (I would guess) throw in a nice buffer for profits.
Here's more that'll make your blood boil: Some U.S. drug prices are two to four times as much as you'll pay for the same thing in other countries. And in the U.S., patients whose drug costs are covered by the Department of Veterans Affairs pay drug prices that are 50 percent lower than prices paid by Medicare patients—because the VA is allowed to negotiate drug payments and Medicare can't.
Worse still, U.S. drug manufacturers can actually pay the makers of generic drugs to keep their cheaper versions of a drug off the market for a limited period of time (usually a number of months). It's called "pay to delay" and brings clear profits. According to Ralph Neas, president of the Generic Pharmaceutical Association, healthcare spending was reduced by more than $1 trillion thanks to earlier introduction of generic drugs over the past 10 years.2
We need to see the same thing happen with cancer treatment and drugs.
Here's more that'll make your blood boil: Some U.S. drug prices are two to four times as much as you'll pay for the same thing in other countries. And in the U.S., patients whose drug costs are covered by the Department of Veterans Affairs pay drug prices that are 50 percent lower than prices paid by Medicare patients—because the VA is allowed to negotiate drug payments and Medicare can't.
Worse still, U.S. drug manufacturers can actually pay the makers of generic drugs to keep their cheaper versions of a drug off the market for a limited period of time (usually a number of months). It's called "pay to delay" and brings clear profits. According to Ralph Neas, president of the Generic Pharmaceutical Association, healthcare spending was reduced by more than $1 trillion thanks to earlier introduction of generic drugs over the past 10 years.2
We need to see the same thing happen with cancer treatment and drugs.
Why Big Pharma drives thousands
of people to bankruptcy
of people to bankruptcy
The 120 doctors who published a protest are specialists in chronic myeloid leukemia (CML), a condition for which a daily drug is commonly prescribed. The costs add up fast. The patients have to pay a high price just to stay alive. As the experts say in their protest, their patients are the financial victims of successful drug company tests.
New studies are finding that many CML patients and other cancer patients simply stop filling their prescriptions because they can't afford them. The American Cancer Society conducted a survey that found one cancer patient out of four puts off getting tests or treatments because of the exorbitant costs.
To defend themselves, the pharmaceutical companies claim high costs when it comes to drug development. But that defense falls flat when you look at companies like Swiss drug maker Novartis, the maker of Gleevac, which grossed a staggering $4.7 billion in sales last year alone.
Even one of the doctors who was part of developing Gleevac, Dr. Brian Druker, thinks Novartis has gone too far. After suggesting they could easily get by with a few billion less, Dr. Druker told The New York Times, "When do you cross the line from essential profits to profiteering?"1
This most recent outcry toward drug companies by the medical establishment was inspired by doctors from Memorial Sloan Kettering Cancer Center (MSKCC). Last year, those doctors refused to use Zaltrap, a new colon cancer drug, because it cost more than twice as much as a similar drug called Avatin. Yet, Zaltrap proved to be no better in terms of treatment outcomes than the cheaper Avatin.
The boycott at Memorial Sloan Kettering worked, and the manufacturer of Zaltrap has since cut the price by half. Interesting to note, though, was that the boycott crossed a major line—and set a precedent. Up till then, doctors were constantly under pressure to use any treatment that appeared to be new and better.
So while it seems like a no-brainer to boycott a drug that costs twice as high with no appreciable improvement in results … it actually raised some eyebrows, simply because doctors had never done anything like that before. (A "herd of independent minds" is the appropriate phrase for this profession.) The boycott was a step in the right direction — long overdue, in fact.
The reality is, most new drugs are no improvement over generic drugs that have been around for years, yet they're touted as a great new breakthrough and doctors dutifully prescribe them. I'm talking about ALL types of drugs, not just cancer drugs. The norm is for a "new" drug to be a minor tweak of an old drug. Or, even if a drug is genuinely new, in most cases it doesn't perform any better than older drugs that are off-patent and inexpensive. But the tweak or the mediocre "new discovery" can be protected by patent and priced accordingly.
But at least it's promising to know that so many oncologists out there have finally become mindful of the expensive technology and treatments they recommend. Soaring costs are pushing them to honor a new obligation, which is the consideration of financial strains they place on their patients when trying to treat them.
New studies are finding that many CML patients and other cancer patients simply stop filling their prescriptions because they can't afford them. The American Cancer Society conducted a survey that found one cancer patient out of four puts off getting tests or treatments because of the exorbitant costs.
To defend themselves, the pharmaceutical companies claim high costs when it comes to drug development. But that defense falls flat when you look at companies like Swiss drug maker Novartis, the maker of Gleevac, which grossed a staggering $4.7 billion in sales last year alone.
Even one of the doctors who was part of developing Gleevac, Dr. Brian Druker, thinks Novartis has gone too far. After suggesting they could easily get by with a few billion less, Dr. Druker told The New York Times, "When do you cross the line from essential profits to profiteering?"1
This most recent outcry toward drug companies by the medical establishment was inspired by doctors from Memorial Sloan Kettering Cancer Center (MSKCC). Last year, those doctors refused to use Zaltrap, a new colon cancer drug, because it cost more than twice as much as a similar drug called Avatin. Yet, Zaltrap proved to be no better in terms of treatment outcomes than the cheaper Avatin.
The boycott at Memorial Sloan Kettering worked, and the manufacturer of Zaltrap has since cut the price by half. Interesting to note, though, was that the boycott crossed a major line—and set a precedent. Up till then, doctors were constantly under pressure to use any treatment that appeared to be new and better.
So while it seems like a no-brainer to boycott a drug that costs twice as high with no appreciable improvement in results … it actually raised some eyebrows, simply because doctors had never done anything like that before. (A "herd of independent minds" is the appropriate phrase for this profession.) The boycott was a step in the right direction — long overdue, in fact.
The reality is, most new drugs are no improvement over generic drugs that have been around for years, yet they're touted as a great new breakthrough and doctors dutifully prescribe them. I'm talking about ALL types of drugs, not just cancer drugs. The norm is for a "new" drug to be a minor tweak of an old drug. Or, even if a drug is genuinely new, in most cases it doesn't perform any better than older drugs that are off-patent and inexpensive. But the tweak or the mediocre "new discovery" can be protected by patent and priced accordingly.
But at least it's promising to know that so many oncologists out there have finally become mindful of the expensive technology and treatments they recommend. Soaring costs are pushing them to honor a new obligation, which is the consideration of financial strains they place on their patients when trying to treat them.
Proactive lifestyle choices are still your best bet
The cost of cancer care is just one facet of a much bigger problem, the overall cost of conventional care. That's why I advocate as much proactive healthcare on your part as possible, so you can avoid this mess of money and greed in medicine.
I beg you with all my heart, get over the idea that you can neglect your health, let yourself go, eat and drink anything you like, adopt a "what-me-worry" attitude toward all the toxins around us — and somehow a miracle drug or high tech device will come along and make everything all right when you hit middle age or old age and your health falters.
I beg you with all my heart, get over the idea that you can neglect your health, let yourself go, eat and drink anything you like, adopt a "what-me-worry" attitude toward all the toxins around us — and somehow a miracle drug or high tech device will come along and make everything all right when you hit middle age or old age and your health falters.
Friday, May 17, 2013
5 reasons to ditch your probiotic supplement
Still Taking a Probiotic Supplement?
|
They Are Calling It The New AIDS Of America
There is a new menace invading the USA. They are terrorists but not humans…
This killer is the American trypanosome, which causes deadly Chagas disease: it makes your heart swell and burst without warning. It's being called the "new AIDS". It's transmitted by "kissing bugs", which are moving ever northwards, as the climate warms. 40% of these bugs, when tested, had fed on humans recently. Your only real protection is knowledge: you MUST get informed about what's going on. Keith Scott-Mumby MD has produced a brilliant comprehensive handbook explaining scores parasites (only the ones we meet in Western society. You'll be shocked, horrified even, when you learn the truth. Virtually all of us carry parasites, Dr. Keith says. His entire text is backed up by cutting edge scientific references and--most importantly--help on what to do to stay safe and keep the critters out of your body. Read more here... |
Reason #1: There's an incredible alternative that, according to some sources, contains100 times more beneficial bacteria than an entire bottle of high potency probiotic supplement.
And this alternative isn't some newfangled product either.
It's been a part of the diet of nearly every traditional culture throughout the history of mankind. I'm talking about cultured vegetables, though there are other cultured foods highly regarded in various parts of the world. More on this is a minute.
Only since the widespread use of refrigeration have we stopped using traditionally fermented foods.
Reason #2: It may be impossible to say whether the bacterial strains in any particular probiotic supplement are really the best ones — or if they represent a wide enough selection of those needed for health. Scientists are constantly discovering new facts about the human body. For example, the Belly Button Biodiversity Project by scientists at North Carolina State University in Raleigh, has been analyzing navel swabs from volunteers. New Science reports that so far, they've found 1,400 distinct bacterial strains, nearly half of which have never before been seen.1 Who knows what beneficial bacteria are still undiscovered?
Reason #3: The trust factor. While we can't deny the benefits of probiotic supplementation — and it's certainly a whole lot safer than taking dangerous pharmaceuticals — I trust the thousand-plus year history of fermented foods more than its modern lab-formulated counterparts. There are serious questions about how many live microorganisms are actually left in a probiotic capsule or softgel by the time it gets to you. They can't tolerate high temperatures, and if your pills haven't been refrigerated every step of the way, they may have lost most of their live cultures.
Reason #4: What's more, at about $40 per bottle for a "high quality" probiotic, you stand to save a lot of money by eating cultured vegetables — especially if you make them yourself.
Reason #5: They're tastier than supplements any day. And the flavor will likely grow on you over time. If you make them yourself you get a degree of personal satisfaction too. It's easy. And inexpensive. It's also…
And this alternative isn't some newfangled product either.
It's been a part of the diet of nearly every traditional culture throughout the history of mankind. I'm talking about cultured vegetables, though there are other cultured foods highly regarded in various parts of the world. More on this is a minute.
Only since the widespread use of refrigeration have we stopped using traditionally fermented foods.
Reason #2: It may be impossible to say whether the bacterial strains in any particular probiotic supplement are really the best ones — or if they represent a wide enough selection of those needed for health. Scientists are constantly discovering new facts about the human body. For example, the Belly Button Biodiversity Project by scientists at North Carolina State University in Raleigh, has been analyzing navel swabs from volunteers. New Science reports that so far, they've found 1,400 distinct bacterial strains, nearly half of which have never before been seen.1 Who knows what beneficial bacteria are still undiscovered?
Reason #3: The trust factor. While we can't deny the benefits of probiotic supplementation — and it's certainly a whole lot safer than taking dangerous pharmaceuticals — I trust the thousand-plus year history of fermented foods more than its modern lab-formulated counterparts. There are serious questions about how many live microorganisms are actually left in a probiotic capsule or softgel by the time it gets to you. They can't tolerate high temperatures, and if your pills haven't been refrigerated every step of the way, they may have lost most of their live cultures.
Reason #4: What's more, at about $40 per bottle for a "high quality" probiotic, you stand to save a lot of money by eating cultured vegetables — especially if you make them yourself.
Reason #5: They're tastier than supplements any day. And the flavor will likely grow on you over time. If you make them yourself you get a degree of personal satisfaction too. It's easy. And inexpensive. It's also…
A true living food
True raw cultured vegetables are a 100% organic, unheated, fermented food, loaded with beneficial enzymes.
The lactic acid produced during fermentation helps you digest other foods eaten at the same time as cultured ones, especially important for digesting proteins and starchy foods.
Cultured vegetables "pre-digest" sugars and starches, which helps support overall digestive function. They are alkaline-forming due to their abundance of vitamins and minerals. And they can help you replenish your mineral stores and balance your whole body's pH levels.
Want to overcome starch cravings? Enthusiasts report that eating cultured vegetables on a regular basis can help you regain control over these cravings.
And as I said, cultured vegetables are teeming with beneficial microorganisms — a true "living" food.
When you eat them, you're feeding your biological system with intelligent little beings that work hard to keep your health optimal.
The lactic acid produced during fermentation helps you digest other foods eaten at the same time as cultured ones, especially important for digesting proteins and starchy foods.
Cultured vegetables "pre-digest" sugars and starches, which helps support overall digestive function. They are alkaline-forming due to their abundance of vitamins and minerals. And they can help you replenish your mineral stores and balance your whole body's pH levels.
Want to overcome starch cravings? Enthusiasts report that eating cultured vegetables on a regular basis can help you regain control over these cravings.
And as I said, cultured vegetables are teeming with beneficial microorganisms — a true "living" food.
When you eat them, you're feeding your biological system with intelligent little beings that work hard to keep your health optimal.
Nearly every ancient civilization prized them
"The science and art of fermentation is, in fact, the basis of human culture: without culturing, there is no culture… Culture begins at the farm, not at the opera house, and binds a people to a land and its artisans," according to Sally Fallon, President of the Weston A. Price Foundation.
Weston A. Price was a dentist who traveled the world to study isolated cultures (human ones, not microbial ones) for the relationship between their dental health and what they ate. He found that whenever a people abandoned their traditional native foods, both their dental and physical health rapidly fell apart. However, if they stuck with their native diet, their overall health stayed strong throughout life.2
Long before modern scientists decided probiotics are the darlings of the microbial world, nearly every ancient civilization prized fermented foods and recognized their health benefits. Sadly, in modern day America, we've ditched these healthy foods, for the most part.
Culturing was how our ancestors naturally preserved food to ensure they had nourishment when fresh food was scarce… although they probably did not realize these foods boost the immune system, support good health, and add years to our lives.
Dr. Price found that almost every ethnic group had its own version of cultured food that people made themselves and ate regularly. These medicinal foods ranged well beyond cultured vegetables like sauerkraut, natto, miso and kimchi. The list must also include yogurt, kefir, aged cheeses, kombucha, sourdough breads, pickled fruits, lassi and more.
The Chinese have been fermenting cabbage for thousands of years. Cultured vegetables were eaten in ancient Rome — and in medieval Europe. Genghis Kahn used them around 1200 A.D., and Captain James Cook, the 18th century English explorer, took cultured sauerkraut on his ships to prevent scurvy in his crews.
In her book Nourishing Traditions, author Sally Fallon considers our modern-day proliferation of mysterious new viruses, parasites, chronic health problems, and even Superbugs. She asks, "Could it be that by abandoning the ancient practice of lacto-fermentation and insisting on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms?"
Seems we've hijacked our health and even our economic well-being by insisting on "more, faster, cheaper"…
Weston A. Price was a dentist who traveled the world to study isolated cultures (human ones, not microbial ones) for the relationship between their dental health and what they ate. He found that whenever a people abandoned their traditional native foods, both their dental and physical health rapidly fell apart. However, if they stuck with their native diet, their overall health stayed strong throughout life.2
Long before modern scientists decided probiotics are the darlings of the microbial world, nearly every ancient civilization prized fermented foods and recognized their health benefits. Sadly, in modern day America, we've ditched these healthy foods, for the most part.
Culturing was how our ancestors naturally preserved food to ensure they had nourishment when fresh food was scarce… although they probably did not realize these foods boost the immune system, support good health, and add years to our lives.
Dr. Price found that almost every ethnic group had its own version of cultured food that people made themselves and ate regularly. These medicinal foods ranged well beyond cultured vegetables like sauerkraut, natto, miso and kimchi. The list must also include yogurt, kefir, aged cheeses, kombucha, sourdough breads, pickled fruits, lassi and more.
The Chinese have been fermenting cabbage for thousands of years. Cultured vegetables were eaten in ancient Rome — and in medieval Europe. Genghis Kahn used them around 1200 A.D., and Captain James Cook, the 18th century English explorer, took cultured sauerkraut on his ships to prevent scurvy in his crews.
In her book Nourishing Traditions, author Sally Fallon considers our modern-day proliferation of mysterious new viruses, parasites, chronic health problems, and even Superbugs. She asks, "Could it be that by abandoning the ancient practice of lacto-fermentation and insisting on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms?"
Seems we've hijacked our health and even our economic well-being by insisting on "more, faster, cheaper"…
A host of benefits awaits you
A basic tenet of holistic medicine is that digestive dysfunction is either a cofactor or the main cause of most chronic and degenerative diseases. Research suggests that bacterial imbalances (between "good" and "bad" bacteria) can disrupt your intestinal function — and that matters because it's your first line of defense against pathogens occurring in food or water.
Probiotic organisms, whether from cultured foods or supplements, replenish our good bacteria and tip the balance in the battle against bad bacteria.
While probiotic supplementation is very common, why not take a "food as medicine" approach and use cultured foods instead?
You already know vegetables provide a low-calorie wealth of nutrients. Fermenting them just makes them into real superfoods, easier to absorb and utilize.
Cultured vegetables can enrich your level of B vitamins (even vitamin B12, which is hard to obtain from food), vitamin C, omega-3 fatty acids, digestive enzymes, lactase and lactic acid and other immune chemicals that can fight off harmful bacteria, and yes, possibly even cancer cells.
Cultured vegetables can help you lose weight, as they're linked to how well things flow through your digestive tract, how regular you are, and how alkaline you are.
They can fight unhealthful microorganisms such as candida and E. Coli, and help with diarrhea, gastroenteritis, irritable bowel syndrome, inflammatory bowel disease and cancer.
There's even anecdotal evidence that kimchi may fight bird flu. Kimchi is a traditional Korean dish of spiced, fermented vegetables. In 2005, scientists at Seoul National University reported feeding an extract of kimchi to 13 infected chickens. A week later, 11 of them had started recovering. Eating kimchi to cure the flu may sound like a dubious folk remedy, but the theory is being floated by some of Korea's most eminent scientists.3
While it certainly seems plausible that we can benefit from turning ordinary vegetables into cultured superfoods with more live enzymes and predigestive qualities, most of what we know at this point comes from anecdotes and clinical reports, not peer reviewed science. After all, how much money could the drug companies make from studying the lowly cultured vegetable?
Probiotic organisms, whether from cultured foods or supplements, replenish our good bacteria and tip the balance in the battle against bad bacteria.
While probiotic supplementation is very common, why not take a "food as medicine" approach and use cultured foods instead?
You already know vegetables provide a low-calorie wealth of nutrients. Fermenting them just makes them into real superfoods, easier to absorb and utilize.
Cultured vegetables can enrich your level of B vitamins (even vitamin B12, which is hard to obtain from food), vitamin C, omega-3 fatty acids, digestive enzymes, lactase and lactic acid and other immune chemicals that can fight off harmful bacteria, and yes, possibly even cancer cells.
Cultured vegetables can help you lose weight, as they're linked to how well things flow through your digestive tract, how regular you are, and how alkaline you are.
They can fight unhealthful microorganisms such as candida and E. Coli, and help with diarrhea, gastroenteritis, irritable bowel syndrome, inflammatory bowel disease and cancer.
There's even anecdotal evidence that kimchi may fight bird flu. Kimchi is a traditional Korean dish of spiced, fermented vegetables. In 2005, scientists at Seoul National University reported feeding an extract of kimchi to 13 infected chickens. A week later, 11 of them had started recovering. Eating kimchi to cure the flu may sound like a dubious folk remedy, but the theory is being floated by some of Korea's most eminent scientists.3
While it certainly seems plausible that we can benefit from turning ordinary vegetables into cultured superfoods with more live enzymes and predigestive qualities, most of what we know at this point comes from anecdotes and clinical reports, not peer reviewed science. After all, how much money could the drug companies make from studying the lowly cultured vegetable?
Beware of foods that appear
to be naturally cultured, but aren't!
to be naturally cultured, but aren't!
To get your money and your health's worth from fermented foods, be aware of the HUGE difference between healthy fermented foods and commercially processed ones. Sauerkraut — potentially the most useful processed food you could buy — is in fact nutritionally worthless when purchased in a store because it's all been pasteurized. Pasteurization kills any live cultures in a food. Likewise, cheeses are pasteurized so they harbor few if any live cultures.
Setting aside the fact that the government makes food companies pasteurize everything, fermentation is a somewhat inconsistent process… some say it's more an art than a science. So it stands to reason commercial processors would develop ways to standardize their results. They don't want their brand's taste to vary from one batch to the next, and that's rather likely to happen with fermented foods (think of wine, for example — every bottle is unique).
In the search for standardization and "safety," Americans have traded the many benefits of cultured foods for the convenience of mass-produced pickles, yogurt, kefir and more.
Technically, anything "brined" in a salt stock is fermented. But watch out! Vinegar's acidic pH, refrigeration, and high-heat pasteurization all slow or stop the fermentation and enzymatic process.
For example, olives were traditionally fermented. Now they're treated with an acidic solution of lactic acid, acetic acid, sodium benzoate, and potassium sorbate — a far cry from the old-time natural lactic acid fermentation of salt alone.
Yogurt in the U.S. today is pasteurized and generally so full of sugar that it's little more than a highly sweetened pudding. All that sugar, unfortunately, tends to cancel out the potential benefit from any cultures that do manage to survive the over-processing. Ditto for kefir.
Setting aside the fact that the government makes food companies pasteurize everything, fermentation is a somewhat inconsistent process… some say it's more an art than a science. So it stands to reason commercial processors would develop ways to standardize their results. They don't want their brand's taste to vary from one batch to the next, and that's rather likely to happen with fermented foods (think of wine, for example — every bottle is unique).
In the search for standardization and "safety," Americans have traded the many benefits of cultured foods for the convenience of mass-produced pickles, yogurt, kefir and more.
Technically, anything "brined" in a salt stock is fermented. But watch out! Vinegar's acidic pH, refrigeration, and high-heat pasteurization all slow or stop the fermentation and enzymatic process.
For example, olives were traditionally fermented. Now they're treated with an acidic solution of lactic acid, acetic acid, sodium benzoate, and potassium sorbate — a far cry from the old-time natural lactic acid fermentation of salt alone.
Yogurt in the U.S. today is pasteurized and generally so full of sugar that it's little more than a highly sweetened pudding. All that sugar, unfortunately, tends to cancel out the potential benefit from any cultures that do manage to survive the over-processing. Ditto for kefir.
How to make sure you're getting real
Lacto-fermented foods
Lacto-fermented foods
You can still find some healthy traditional lacto-fermented foods.
The strong-flavored traditional Greek olives in many olive bars are not lye-treated and are still alive with active cultures, according to our sources.
Many Korean and Japanese markets still sell their traditional cultured foods, like natto, miso, and kimchi. In general, the stronger the flavor (excluding jalapeno and hot peppers), the more likely the food still has active and beneficial lacto-bacteria.
You can also find fermented foods in some gourmet stores, farmer's markets and health food stores.
But the surest way of all is to make your own. And it's really pretty easy.
The strong-flavored traditional Greek olives in many olive bars are not lye-treated and are still alive with active cultures, according to our sources.
Many Korean and Japanese markets still sell their traditional cultured foods, like natto, miso, and kimchi. In general, the stronger the flavor (excluding jalapeno and hot peppers), the more likely the food still has active and beneficial lacto-bacteria.
You can also find fermented foods in some gourmet stores, farmer's markets and health food stores.
But the surest way of all is to make your own. And it's really pretty easy.
The satisfaction and cost savings of DIY…
Real fermentation fans look to the past to define the wave of the future. And since, in days of old, people fermented their own foods, why not take it up yourself? 60 years ago it wasn't unusual at all for people to make their own sauerkraut or pickles.
While there are many ways to go about it, and individual tastes vary, making your own gives you the latitude to customize these foods with your own favorite (or local, in-season) vegetables, fruits and spice preferences (e.g., jalepenos and hot peppers).
Basically, you either shred or dice the vegetables (usually with cabbage as a base), season, and place them in sanitary jars, covered, for about 7 days at a steady temperature of 59 to 71 degrees Fahrenheit. Some people choose to add a starter to speed up the process.
Either way, expect the rapid multiplication of lactobacilli microbes that pre-digest the sugars ad starches and speed your digestive process.
Culturing is a great way to use up cabbage when it's in season, or when you have a surplus from your garden.
Some people advocate cultured vegetables as a substitute for salsa. Others recommend eating a little on a salad, on top of a small serving of meat or fish, or simply as a side dish.
While there are many ways to go about it, and individual tastes vary, making your own gives you the latitude to customize these foods with your own favorite (or local, in-season) vegetables, fruits and spice preferences (e.g., jalepenos and hot peppers).
Basically, you either shred or dice the vegetables (usually with cabbage as a base), season, and place them in sanitary jars, covered, for about 7 days at a steady temperature of 59 to 71 degrees Fahrenheit. Some people choose to add a starter to speed up the process.
Either way, expect the rapid multiplication of lactobacilli microbes that pre-digest the sugars ad starches and speed your digestive process.
Culturing is a great way to use up cabbage when it's in season, or when you have a surplus from your garden.
Some people advocate cultured vegetables as a substitute for salsa. Others recommend eating a little on a salad, on top of a small serving of meat or fish, or simply as a side dish.
What's YOUR Favorite Recipe?
As far as recipes go, there are entire cookbooks now devoted to cultured foods, available at your library, bookstores, or online. Plus, there are a host of recipes online. You can use them as starting points, and with time develop your own personal favorites. There are far too many possibilities to cover them here.
But please… feel free to share your personal favorites with us on our Facebook fan page.
But please… feel free to share your personal favorites with us on our Facebook fan page.
Kindest regards,
Lee Euler, Publisher
Lee Euler, Publisher
Footnotes:
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Big Train Players Report in Two Weeks! BT College Round-Up 5/17
DC Divas Brace for Round Two Against the Boston Militia
Watch D.C. Divas @ Boston Militia Live Saturday May 18th 2013 5:45pm EST Live on US Sports Network Powered by US Sports Fitness
Neal Rozendaal
Neal Rozendaal
Washington, DC – The DC Divas will attempt to become the first team in five years to win a regular season game in Boston when they travel to take on the Militia Saturday.
The Divas (4-1) received a needed boost of confidence last weekend when they easily defeated the New York Sharks, 49-6. The game was halted after three quarters due to lightning, but Divas head coach Alison Fischer was happy with how her team responded to the adverse weather conditions.
“I thought we handled the rain pretty well,” Fischer said. “In the past, we’ve had a little trouble when the weather got wet, because the ball gets extremely slippery. But I thought the offense did pretty well, and the defense stepped it up this week.”
Fischer was especially proud of her defense, which kept the Sharks off of the scoreboard in the first half with a strong goal line stand at the end of the second quarter. “That was a good stand,” Fischer remarked. “We had a couple pass interference penalties, but we were still able to hold them at the goal line. That’s a positive. I think the defense played better this week.”
The Divas’ defensive performance was in stark contrast to that of their loss three weeks ago against the Boston Militia (5-0), when DC surrendered 56 points – the most in franchise history – in a 56-35 defeat. Coach Fischer hopes that the team has corrected their deficiencies in a hurry before they take the field with the Militia for the second time.
“We definitely had some issues in that game that we’re still trying to correct,” Coach Fischer said. “We did okay against Boston at times, but in a lot of areas we just didn’t play that well. So we’re really focusing on correcting those mistakes and playing better.”
Probably the biggest key to this matchup will be whether or not the Divas can slow the Militia’s powerful running game, led by Whitney Zelee. Zelee almost single-handedly led Boston to victory three weeks ago by carrying the ball 26 times for 339 yards and five touchdowns, along with four successful two-point conversion runs. “Zelee’s a special running back. She’s the total package,” Fischer noted. “And that’s Boston’s game; you know it’s coming. You know she’s going to get the ball, and it’s just a matter of trying to stop it.”
The game in Boston will be a difficult challenge for the Divas, because the Militia are very strong on their home field. Boston has won their last 20 regular season contests and are 21-1 all-time at home in the regular season. Their only regular season home loss came against the New York Sharks, 25-24, on May 10, 2008.
Around the WFA – The Boston Militia improved to 5-0 on Saturday after a hard-fought victory over the Pittsburgh Passion, 42-28…The Miami Fury topped the Jacksonville Dixie Blues, 14-5, becoming the first team since 2005 to defeat the Dixie Blues twice in the same season. The 5-0 Fury face their division rivals, the 5-0 Tampa Bay Inferno, this weekend; Miami and Tampa Bay are the only two division foes who are both still undefeated…The Central Cal War Angels (based in Fresno, California) ran their season record to 5-0 with a 49-22 victory over the IWFL’s Nevada Storm. The War Angels’ second-leading receiver, Lisa King, and her husband Jeff own and operate the WFA.
Tuesday, May 14, 2013
MMA in NYC this Friday Night.
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Firebirds 4x400M Relay Team Announced 2013 Division II Outdoor Track & Field Championships Participants
Shauna-Kay Creary, Firebirds 4x400M Relay Team Announced 2013 Division II Outdoor Track & Field Championships Participants
INDIANAPOLIS – Shauna-Kay Creary and the 4x400M relay team of Kaydian Jones, Jerily Benjamin, Rochelle Nelson and Simone Grant, will represent the University of the District of Columbia at the 2013 NCAA Division II Women's Track & Field Championships on May 23-25th in Pueblo, CO. Creary and the Firebird 4x400M relay team qualified for the championships by reaching the automatic and provisional standards established for each event.
"What a tremendous achievement to cap off what's been a great year," head coach Alton McKenzie said. "I'm happy and honored that we're going to have the opportunity to represent the University of the District of Columbia at the NCAA Outdoor Track & Field Championships."
Creary (Accounting – Kingston, Jamaica/St. Andrew HS), who became the first Firebird to compete in the Long Jump at the NCAA Indoor Championships in Birmingham, AL back in March, will also be the school's first to compete in two more events – the Triple Jump and the High Jump - at the Outdoor Championships. She is ranked No. 11 in the nation in the High Jump with a season-best jump of 1.73M, and she is No. 14 in the Triple Jump with a season-best mark of 12.30M.
The Firebird 4x400M relay team of junior Kaydian Jones (Journalism – Kingston, Jamaica/St. Andrew HS), sophomore Jerily Benjamin (Undecided – Queens, NY/Phillip Randolph HS), junior Rochelle Nelson (Mass Media – Kingston, Jamaica/Holmwood Tech HS) and freshman Simone Grant (Health Education – Bronx, NY/Pelham Prep Academy) earned an invitation as the No. 13 relay team in the nation with a season-best time of 3:45.64.
"These women have earned the right to be there, and I can't say enough about how proud they've made me feel," McKenzie said. "I'm also appreciative of the assistance provided by Coach Bembridge in helping the team get to this moment. But we're not done yet...there's still a lot of work to be done in Colorado. We'll enjoy the moment, but with the goal in mind to go out there and compete to the best of our abilities, just as we've done all year."
Sunday, May 12, 2013
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