Fuel Food Reality CheckOttawa, ON: Here are the facts on recent increases in fuel and food.
FACT Over the past year, oil prices have jumped by nearly 100%.
· In 2007, food prices increased by about 4% overall.
· In 2007, the same year the U.S. produced a record amount of ethanol from corn, the U.S. increased it surplus of corn to more than 1.4 billion bushels. In a record ethanol year, the U.S. actually fed more of the world by increasing its exports of corn by 6%.
· Food marketing costs now account for 80% of the cost of food. Marketing costs are the difference between the farm value and consumer spending for food at grocery stores and restaurants. · Corn accounts for less than 5% of the price a box of corn flakes.
The price of rice is now up 77% since October. Rice is not used is the production of biofuels. Corn for ethanol cannot be grown in rice paddies. · As a whole, fish prices are up. Fuel prices account for approximately 60%-70% of operating costs of fishermen. Fish are not used in the production of biofuels.· An increasing amount of biofuels are produced from nontraditional feedstocks such as waste products from the beverage, food, and forestry industries. In the very near future, biofuels will be produced from agricultural residues such as grain straw, Hemp stalks, sugarcane bagasse, corn stover, municipal solid waste, and energy crops such as switch grass and algae. Reference: Founded in 1994, the Canadian Renewable Fuels Association (CRFA) is a non-profit organization with a mission to promote the use of renewable fuels for transportation through consumer awareness and government liaison activities.
Fuel Food Reality CheckOttawa, ON: Here are the facts on recent increases in fuel and food.
Do you know what happens when you smoke hemp? Not a whole lot. You may end up with a cough or a headache, but you certainly won’t end up with a high. Surprised? Most people are because they mistakenly think hemp is the same thing as marijuana. It’s not; even though they are both members of the plant species cannabis sativa and bear an uncanny resemblance. Actually, the psychoactive properties in marijuana come from the THC (tetrahydrocannabinol) found in the flower of the plant.
To break the stigma associated with marijuana, it is important to actually understand the difference between cannabis and hemp 101:
The two are related through the same genus of plant. While industrial-grade hemp is a rather helpful resource in the world, it lacks the stimulating power of the substance known as delta-9 tetrahydrocannabinol, or for short, THC. It is this active chemical of THC that brings about the “high” associated with marijuana.
Hemp contains 1.5% of this substance, while marijuana possesses between 4 % and 20%. In Canada, the legal amount of THC used to create products cannot exceed 0.3%. Overall, the plants are rather close in details, but supply very different functions for many dissimilar reasons, which especially shows through in the physical makeup of the two plants.
Hemp is much stronger than the marijuana variety, meaning it holds the possibility to create a wealth of raw materials. Marijuana is actually quite delicate, eliminating it as a contender regarding serving a purpose to benefit mankind in a manner acceptable by law (with the exception of medicinal uses).
Farming practices also dictate the amount of THC produced by the plant. The unfertilized female species of cannabis sativa L contains the highest amount of THC, thus the male species is removed to prevent pollination, increasing it’s psychoactive properties dramatically.
Hemp’s ratio of Omega 6 to Omega 3 fatty acids is about 4:1 which mirrors the primitive diet man evolved on for 2.5 million years. This ratio of fatty acids has been shown to prevent and even reverse Alzheimers disease in animal models and humans (Yehuda et al, Int J Neurosci, vol 3, 141-9, 1996).
The fatty acid gamma-linolenic acid (GLA) is especially beneficial for the elderly who become essential fatty acid deficient as they age. Polyunsaturated fats have been shown to be beneficial for the prevention of heart disease, especially omega 3 fatty acids.
Polyunsaturated fats are good, offering the most double bonds and remain fluid at the lowest temperatures, thereby permitting proper protein (enzyme ) functions necessary for health.
Hemp & Grain Co. Canada features the lastest new item we offer in bulk … Incan Golden Berries are succulent golden fruits the size of marbles. You can eat them raw, dried or use them as ingredients in jams and desserts. In their dried form, they can be added to cereal or baked goods. On their own, they make a quick and satisfying snack full of nutrients.
Golden Inca Berriesare indigenous to South America but was cultivated in South Africa in the region of the Cape of Good Hope during the 1800s. Rich in protein and vitamins, they make for a calorie-wise snack and have all the necessary ingredients of a healthy weight loss diet. You can eat them anytime to satisfy the cravings of hunger in between meals without being afraid of gaining unwanted weight. A great treat for your body and your palate!
A handful of goldenberries provides a hefty dosage of antioxidants, and in traditional folk medicine practices, goldenberries are believed to help maintain a healthy weight, ward off disease, and improve organ function.
Goldenberries contain anti-inflammatory bioflavonoids and are also a good source of vitamins A (great for eye health!) and C. Unlike more common dried fruits, packaged versions of this trending superfood often contain no added sugars or preservatives, which means you aren’t loading up on unnecessary calories and chemicals. The wrinkly, thick-skinned exterior contains a seedy, chewy interior that bursts with tart, citrusy flavor, similar to a kumquat. See how to prepare and eat goldenberries.
To enjoy goldenberries in their simplest form, simply eat them straight out of the bag. Otherwise, try mixing the dried berries in trail mixes or salads. Blend a handful in smoothies, yogurt, cereals, make a goldenberry jam to spread on toast, or create a sweet or savory goldenberry sauce to name a few ideas that you can do with this superfood!
Wanna know more on how to buy direct contact us today 888.265.0811!
Fortunately there are some products that are non-toxic sunscreens. Many plants have developed their own UVR protection and it is the extracts or oils from these plants that can provide us with natural protection. The SPF ratings for these extracts and oils are not as high as synthetically produced products but they are safe for us and for the environment.
As in all things, the best approach to UVR protection is one of moderation:
- limit the amount of time in the sun
- stay indoors in the most extreme UVR times of the day
- use clothing, hat and sunglasses as barrier protection as much as possible
- apply plant derived sunscreens to exposed skin
Natural plant oils and extracts and SPF
There are a number of natural ingredients that offer sun protection. They are:
- Hemp seed oil – SPF 6
- Shea Butter – Cinnaminic Acid – SPF 6
- Macadamia oil – SPF 6
- Sesame seed oil – SPF 4
- Jojoba oil – SPF 4
- Coconut oil – SPF 2
Many of these extracts have other benefits besides UVR protection. Because the nutrients in Hemp seed oil so closely resemble our body’s natural lipids, it is easily absorbed into our skin. It has natural anti-bacterial qualities and is one of the world’s richest sources of essential fatty acids, essential amino acids and other nutrients important for healthy keratin formation.
Although these plant extracts do not have high SPF, they do NOT interfere with the absorption of vitamin D like the synthetic chemical sun protection products. Plant extracts may also assist with cell repair. Products such as hemp oil.
Most people know about whey and soy protein, but yet another alternative type of protein, is hemp protein, and it’s quickly gaining in popularity. Hemp protein continues to gain popularity as a dietary supplement for many reasons. It contains all the essentials amino acids your body requires. Hemp protein contains more globulins and albumin then any other plant source of protein. Omega-3 fats have received a lot of good press lately for its many health benefits. But it need to be combined with omega-6 fats in the correct ratios. Clinical studies have shown omega-3 fats to improve memory and lower rates of depression. So YES! Hemp protein contains both omega-3 and omega-6 fats.
Hemp protein contains no gluten which makes it a good source of nutrients for those with Celiac disease. It is also acceptable for kosher and vegan diets. It doesn’t contain oligosaccharides which can cause an upset stomach.
Article Source: http://EzineArticles.com/4492907
Organic foods are those that are produced using methods that do not involve modern synthetic inputs such as pestisides and chemical fertilizers, do not contain GMOs, and are not processed using irradiation, industrial solvents, or chemical food additives.
FACT: For the vast majority of human history, agriculture can be described as “organic”; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. The organic farming movement arose in the 1940s in response to the industrialization of agriculture known as the Green Revolution.
Organic food production is a heavily regulated industry, distinct from private gardening.
Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the food’s total plant and animal ingredients must be organic (95% in the United States, Canada, and Australia) and any non-organically produced ingredients are subject to various agricultural requirements. Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients. Pesticides are allowed so long as they are not synthetic.
Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. Requirements vary from country to country, and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:
- avoidance of most synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives, etc), genetically modified organisms, irradiation, and the use of biosolids;
- use of farmland that has been free from synthetic chemicals for a number of years (often, three or more);
- keeping detailed written production and sales records (audit trail);
- maintaining strict physical separation of organic products from non-certified products;
- undergoing periodic on-site inspections.
In some countries, certification is overseen by the government, and commercial use of the term organic is legally restricted. Certified organic producers are also subject to the same agricultural, food safety and other government regulations that apply to non-certified producers.
We love Wikipedia! http://en.wikipedia.org/wiki/Organic_certification Not this below we found by google images…speaks for itself, a great chart to see the differences!!!
Hemp is one of the fastest growing trends in the natural products industry. At Natural Products Expo West, it was found in protein powders, bars, shakes or in seed form. It will be interesting to see what happens to hemp in the next couple of years. Hemp, unfortunately, still has the stigma which it will have a hard time shaking (people think it’s a THC product like marijuana).
Hemp Canada Bulk & Branding….on the movement for more growth, go Canada go!!
Our bodies can synthesize 16 of the 23 amino acids that we need. That leaves 8 essential amino acids (9 for children), which must come from the foods we eat.
Hemp Protein Powder can supply any diet with a vegetarian source of essential fatty acids, antioxidants, vitamins, minerals, fibre, chlorophyll and a complete, balanced gluten-free source of the essential amino acids.
Many plant proteins are labelled “incomplete” proteins as a resulting from the low amounts of one or more of the nine essential amino acids. Truth be told, the “incomplete” label is somewhat misleading as all plant proteins do contain each of the essential amino acids. But in most cases (e.g. grains, legumes), levels of one or more amino acid are insufficient for human needs. However, hemp protein supplies enough of each of the essential amino acids to contribute to the human body’s requirements. In fact, an important aspect of hemp protein is that it is a quality source of the amino acids arginine and histidine, both of which are important for growth during childhood, and of the sulphur-containing amino acids methionine and cysteine, both of which are needed in the production of vital enzymes.
Hemp protein also contains relatively high levels of the branched-chain amino acids that are crucial in the repair and growth of lean body mass, making a hemp protein shake after a workout a worthwhile investment.
ALL plant-based foods have varying amounts of protein (plus carbohydrates, fats and other good things), and the body will combine proteins from all sources, to make ‘complete protein’. That’s true for everybody, veg or non-veg.
The term ‘complete protein’ means that all eight essential amino acids are present in the correct proportion.
Foods from animal sources have complete proteins Some foods from the plant kingdom, such as hemp and quinoa, have complete protein.
The term ‘incomplete protein’ refers to foods which have all the essential amino acids, but are low in one or more of them. That’s called the ‘limiting amino acid’.
Most plant foods have one or more limiting amino acids which limit the availability of all the other amino acids in the food. That’s why these foods are called ‘incomplete proteins’.
For example, the limiting amino acid in grains is usually lysine (Lys); in legumes it can be methionine (Met) and tryptophan (Trp). So, the low-level of Lys in grains is complemented by a higher level in legumes, and vice versa, to make ‘complete protein’.
However, vegetarians and vegans don’t need to worry about complete and incomplete protein. It is NOT NECESSARY for vegetarians and vegans to combine specific protein foods at one sitting to make complete protein.
Complementary Protein Theory Debunked:
Scientists used to think that vegetarians, and especially vegans, would develop protein deficiency if they didn’t get eight or nine essential amino acids all together in proper amounts at every meal.
Whenever we eat, our body deposits amino acids into a storage bank, and then withdraws them whenever we need them. So, it’s no longer considered necessary to eat complementary proteins together at one sitting, to make complete protein. Your body does that automatically, from all the foods that you eat over the course of a day or so.
Part referenced from: Frances Moore Lappé, author of ‘Diet For A Small Planet’, is well-known for the theory of combining complementary proteins at each meal. In the 20th Anniversary Edition of her book, she has altered her views in light of new knowledge about amino acid storage.
Biodiesel is a vegetable oil-based fuel that runs in unmodified diesel engines – cars, buses, trucks, construction equipment, boats, generators, and oil home heating units. Biodiesel is usually made from hemp, soy or canola oil, and can also be made from recycled fryer oil (yes, from McDonalds or your local Chinese restaurant) or any other vegetable oil or animal tallow.
You can blend biodiesel with regular diesel or run 100% biodiesel. You can blend your percentages of biodiesel-to-diesel fuel at any ratio, at any time. This means you can be running b100 (100% biodiesel), get down to a quarter tank and add regular petroleum diesel and essentially be running b25 (25% biodiesel), then get down to near empty and add straight petroleum, straight biodiesel, or any percentage in between.
What are the benefits?
1) National security. Since biodiesel is made domestically, biodiesel reduces our dependence on foreign oil. That’s good.
2) National economy. Using biodiesel keeps our fuel buying dollars at home instead of sending it to foreign countries. This reduces our trade deficit and creates jobs.
3) Its sustainable & non-toxic. Biodiesel is 100% renewable… we’ll never run out of biodiesel. And if biodiesel gets into your water supply, there’s no problem – it’s just modified veggie oil! Heck, you can drink biodiesel if you so desire, but it tastes nasty (trust us).
4) Emissions. Biodiesel is nearly carbon-neutral, meaning it contributes almost zero emissions to global warming! Biodiesel also dramatically reduces other emissions fairly dramatically. We like clean air, how about you? Plus, the exhaust smells like popcorn or french fries!
5) Engine life. Studies have shown biodiesel reduces engine wear by as much as one half, primarily because biodiesel provides excellent lubricity. Even a 2% biodiesel/98% diesel blend will help.
6) Drivability. We have yet to meet anyone who doesn’t notice an immediate smoothing of the engine with biodiesel. Biodiesel just runs quieter, and produces less smoke.
Are there any negatives?
Of course. There is no perfect fuel.
1) Primarily that biodiesel is not readily available in much of the nation, although availability has jumped considerably in the last five years. Commercial consumption of biodiesel jumped from 500,000 gallons in 2000 to 15 million gallons in 2001 to 75 million gallons in 2006. And there’s no measure how much home-produced biodiesel there is.
2) Biodiesel will clean your injectors and fuel lines. If you have an old diesel vehicle, there’s a chance that your first few tanks of biodiesel could free up all the accumulated crud and clog your fuel filter. But this is a GOOD thing… think of it as kicking up dust around the house when you clean.
3) Biodiesel has a higher gel point. B100 (100% biodiesel) gets slushy a little under 32°F. But B20 (20% biodiesel, 80% regular diesel – more commonly available than B100) has a gel point of -15°F. Like regular diesel, the gel point can be lowered further with additives such as kerosene (blended into winter diesel in cold-weather areas).
4) Old vehicles (older than mid-90s) might require upgrades of fuel lines (a cheap, easy upgrade), as biodiesel can eat through certain types of rubber. Almost all new vehicles should have no problem with biodiesel.
5) Finally, the one emission that goes up with biodiesel is NOx. NOx contributes to smog. We feel that a slight increase (up to 15%) in NOx is greatly offset by the reduction in all other emissions and the major reduction in greenhouse gasses.