Teri Wallace
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.
For 8000 Years, Hemp Was Primarily Man’s Crop…Fuel Food Reality Check. Hemp’s Making A Comeback!
Spring Clean-up With Hemp…Weight Loss, No More Cravings…Bowel Rejuvenator!
ENERGY METABOLISM BOOSTER: Hemp is the highest vegan source of Edestin, a simple protein that is responsible for us keeping healthy. All of our hemp products are raw, containing live enzymes that help you digest your food, increase your energy, boost your immunity and help your body function at its best.
DETOXIFIES THE BODY & REDUCES JUNK FOOD CRAVINGS: Hemp is high in the natural antioxidants Vitamin E, Vitamin C and chlorophyll. That chlorophyll is ideal for minerals, but most valued as a blood cleanser. In addition,
BURNS FAT & SUPPORTS LEAN MASS: Hemp is recognized by the World Health Organization as having a perfect 3:1 balance of Omega 6 to Omega 3 Essential Fatty Acids for optimum health. These fats stimulate the body’s natural thermogenic system which actually burns fat. The Essential Fatty Acids in Hemp also help muscle recovery and growth.
EASY TO DIGEST & NON-ALLERGENIC: Hemp does not contain gluten and is free of the enzyme inhibitor found in soy and other legumes and grains which prevent protein absorption and typically cause gas, bloating and other digestion problems. In addition, there are no known allergies to hemp.
Breaking the stigma! Cannabis and Hemp 101
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 fatty acids mirrors the primitive diet man evolved on for 2.5 million years. Who Knew!
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’s Essential Fatty Acids Ideal For All Ages!!!
Hemp’s EFAs Benefits Our Kids!
Hemp Seed Oil is recognized by the World Health Organization as a natural anti-oxidant and the only balanced (perfect 3:1 ratio of Omega 6 to Omega 3) source of Essential Fatty Acids (EFAs) and is also a good source of Gamma-Linolenic Acid (GLA). Hemp Seed Oil has a high content of the enzyme lipase, which is a superior non-invasive chelation therapy for removing plaque build-up (undigested protein and cholesterol) from arteries and cell membrane.
Hemp Seed Oil should be taken daily because EFAs support the cardiovascular, reproductive, immune and nervous systems. A primary function of EFAs is the production of prostaglandins, which regulate body functions such as heart rate, blood pressure, blood clotting, fertility, conception and play a role in immune function by regulating inflammation and encouraging the body to fight infection.
Essential Fatty Acids are also needed for proper growth in children, particularly for neural development and maturation of sensory systems, with male children having higher needs than females. Foetuses and breast-fed infants also require an adequate supply of EFAs through the mother’s dietary intake.
NOTE: Due to the high content of precious fragile EFAs it should not be used for frying or cooking, however it can be poured over pasta to give extra flavour. It may be used straight (1-2 tablespoons per day, or as directed by a doctor) or in place of all other vegetable oils i.e. salad dressings, sauces, marinades and low temperature cooking (below 25˚C). Some process organic Hemp Seed oils have been cold-pressed at temperatures below 20˚ Celsius in an oxygen-free environment and nitrogen capped to maintain freshness.
Hemp Seed Oil requires cool and dark storage conditions – it is the very thing that makes Hemp Seed Oil such a valuable product that makes it vulnerable to spoilage – its high Essential Fatty Content content. An opened container will last for ten- to twelve weeks in the refrigerator but should optimally be used within one to two weeks.
NOTE: An unopened container can be stored indefinitely in the deep freezer and one year in the refrigerator. An unopened container can last four to six weeks if stored below temperatures of 25˚ Celsius and away from direct sunlight.
Suggested Daily Oil Dosage : Adults: 1 to 2 tablespoons a day (approximately 1 tablespoon per 45Kgs of body weight)
* Children over 14 months: 2 to 4 teaspoons
* Babies under 14 months: 1 to 2 teaspoons a day
This amount should provide between 8 to 16 grams of Omega 6 EFA and between 3 to 6 grams of Omega 3 EFA in a normal adult body.
Each 15ml (1 Tablespoon) contains the following Essential Fatty Acids:
| Linoleic Acid (Omega 6) | 54.8% | |
| Alpha Linolenic Acid (Omega 3) | 18.1% | |
| Oleic Acid (Omega 9) | 11.2% | |
| Palmitic Acid | 6.8% | |
| Gamma Linolenic Acid (GLA) | 4.8% | |
| Stearic Acid | 2.4% | |
| Octadecatetraenoic Acid | 1.4% | |
| Eicosenoic Acid | 0.3% | |
| Behenic Acid | 0.3% |
Referenced: www.hemptons.co.za
The Crunch? Conscious Foodies Wanna Know: Raw vs. Roasted Hemp Seeds?
A raw nut is generally picked or purchased in its shell. It has not been heated through or processed. Raw nuts have the most nutrients because they have not escaped or been cooked out of the nut. Most raw nuts are high in protein and are less fat than many roasted nuts because they are not cooked in oil. Roasted nuts are often enjoyed because the natural oils of the nuts are allowed to come out of the nut. Butter, oils, salt and seasonings are often added for a flavorful result in snacking or recipe making.
Vitamin Loss
Heat can destroy B-complex vitamins found in nuts, while soaking the raw nuts so they sprout or drying helps release the enzymes that activate the vitamins they contain. Most nuts contain vitamins B-1, B-3, folate and B-6. The B-vitamin complex helps turn food into energy through enzyme reactions.Raw nuts may also have higher levels of vitamins A, C and E.
Roasted Hemp: How much damage does the sterilizing hemp seed do?
The sterilization process is the roasted hemp seed it actually does minimal damage to the whole seed. An infrared sterilization process (heat) and essentially the damage results in minute cracks in the hull of the seed causing a shorter shelf life of months rather than years for the whole hemp seed. The proteins are not affected, the minerals are not affected, the vitamins are slightly affected but hemp seeds are not a valuable source of vitamins, which can also be said for any seed or nut. The oils are affected by the heat, retaining the fact that the sterilized hemp seed an excellent source of protein. Noted that no one is actually able to sell unsterilized live seed, but are able to produce ALL of other products from live seed, it is just the whole seed we must sterilize.
Issue of Phytic Acid
Raw nuts that have not been soaked or dried may still contain large amounts of phytic acid, which inhibits the digestion of the nutrients in nuts. Phytic acid can also interfere with the absorption of calcium, magnesium, iron and zinc and keeps enzymes in an inactive state, according to Natural Bias. Soaking raw nuts before eating them makes them more nutritionally valuable as well as more easily digestible.
Added Oils in Roasted Nuts
Nuts contain omega-3 fatty acids and monounsaturated fats that can help lower cholesterol levels and reduce the risk of developing heart disease. Roasted nuts contain added oils that can add not only calories but also more saturated fats, which increase rather than decrease the risk of high cholesterol and heart disease. Roasting can add an additional 10 percent of fat to nuts, according to Lisa Gaetke of the University of Kentucky College of Agriculture Superfund Research Program Community Outreach Core.
Additives
Roasted nuts also have salt or other flavorings or preservatives added. Additional sodium can raise your blood pressure, which contributes to heart disease. Preservatives add no nutritional value beyond increasing the shelf-life of a product.
Acrylamide
Roasting can cause acrylamide, a toxin known to cause cancer in laboratory animals, to form in some roasted nuts, particularly those that contain free asparagine, an amino acid, such as almonds. The higher the roasting temperature, the higher the acrylamide content, according to a Swiss study reported in the September 2005 issue of the “Journal of Agricultural and Food Chemistry.”
Read more: http://www.livestrong.com/article/466486-the-nutrients-of-raw-nuts-vs-cooked-nuts/#ixzz1eG1UkJjy
Roasted Road Map… how it actually is processed?
To steam sterilize, seeds are not cooked to the point of killing bacteria. Instead, they are brought to a temperature of 160°F for 5 minutes and then cooled. This is hot enough to alter some of the enzymes necessary for photosynthesis. If the seeds were cooked any further, the seed coats would break, allowing the reactive oils to go rancid quickly. As it is, the shelf life of the cooked seeds is compromised. The heat opens micro fissures in the hull that allow oxygen to penetrate into the delicate kernels. Live seeds can sprout after being kept in a drawer for five years, but cooked seeds can go rancid in a few months, especially if not refrigerated.
Robert Stroud, the ‘Birdman of Alcatraz’, became an expert on birds and wrote about them in 1939. The book, Diseases of Birds, still stands as an authority. Stroud mentioned how nutritious hemp seeds were, but expressed frustration with the ‘sterilized’ seeds that were coming on the market as a result of the 1937 Marijuana Tax Act. He called them “rancid trash”.
All foodstuffs, every spice, every grain of rice, including hemp seeds, brought into the US is fumigated to kill all insects and other plant pests. This not only diminishes the freshness but also significantly reduces the nutrient content. Adding insult to injury, the government also requires that these items be fumigated with methyl bromide – a toxic substance to both humans and animals.
Concerns in the Environment?
Methylene bromide works like carbon dioxide by suffocating all living matter. It is inert enough that it does not react with the seeds and dissipates into the air. The major problem with it is that it travels into the upper atmosphere, where it depletes the ozone. However, the amount of methylene bromide used as a fumigant is a tiny fraction of what is used for tenting, houses, and agricultural fields.
As of 2005, the US will be completing its scheduled phasing-out period for the use of methyl bromide, with the exception of what they deem as necessary use.
Websites worthy of your attention on the topic of Roasted.
Ozone Depletion Rules and Regulations — This site tells about the phasing out schedule and the “necessary” items.
Campon Millennium Chemicals — This site gives more information on methyl bromide.
The King of the PLANT PROTEINS!!! Easy digesting, gluten-free, dairy free & full of the Good FATs!!
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 vs. Conventional Foods…1940s the Green Revolution arose & marks history!
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!!!
Trending…Hemp is one of the fastest growing in the natural products industry!
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!!
‘Incomplete’ vs. ‘Complete Proteins’…Hemp Education 101:
Hemp Protein a complete vegan source!
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.
Our Hemp 60% Protein
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.
