Last weekend I visited a friend who had unwittingly bought a carton of what he thought was 2% Reduced Fat Milk.  When I poured some of the product on my cereal, I noticed that the liquid did not have the smooth texture of milk.  It appeared to have small lumps like milk that is starting to curdle from spoilage.  Since he had just bought it, I looked at the label more closely.  It was not milk.  It was a “dairy beverage”.

The first ingredient in the Ingredient List of the label was water, followed by ultrafiltered fat free milk, cream, inorganic calcium and phosphorus salts, and emulsifiers (mono- and diglycerides), thickeners (carrageenan, locust bean gum), and artificial sweeteners (sucralose and acesulfame potassium).  Food labels are required to list the ingredients in decreasing order of concentration.  Since water is listed before the fat free milk, this means that the product contains more water than milk.

What scared me about this product was that the label said that a one-cup serving had 8 grams of protein — the same as skim milk.  If the product is half water and half skim milk, I would expect it to have half the protein.  Where is the extra protein coming from?  The ingredient list did not say.  This made me think about the recent scandal in China where watered down milk was adulterated with melamine to fool the standard tests for protein.

The discrepancy between the ingredient list and the nutrition facts indicates that something is wrong with this product.  Unfortunately, the FDA does not have enough resources to track down all labeling violations.

The development of agriculture approximately 10,000 years ago gave rise to permanent settlements which grew into cities and civilizations.  Emmer wheat (Triticum dicoccon), also known as farro, was one of the first crops domesticated in the Ancient Near East, which included the modern countries of Iraq, Syria, Iran, Turkey, Lebanon, Jordan, Israel, and Egypt.  Emmer wheat is not cultivated today because it is a low yielding variety.  Also, Emmer wheat is more difficult to mill into flour because the chaff does not come off through threshing.

Much of our knowledge about ancient Egyptian bread comes from archeological excavations that have found dessicated bread in tombs.  The bread was placed as a funerary offering to nourish the dead during their journey to the afterlife.  Some of these loaves of bread have been preserved since predynastic times by the arid Egyptian weather for as long as 5,000 years.

The illustration above is an etching from the tomb of Ramesses III, who reigned from 1186 BC to 1155 BC.[1]  It depicts the process of making bread at the royal bakery.  Bread was baked in many shapes, including the shapes of animals.  At the top left, there are two workers with poles.  The poles were used as pestles to pound the grains and remove the chaff.  On the top right, there are illustrations of two methods of baking.  There is an oven with legs and a lid, and there is a brick oven into which a worker is sticking his hand.  The open-top oven worked like the tandoor clay ovens which are used today to bake breads like lavash and naan.

Egyptian grain was turned into flour by milling it on a saddle quern, which functioned by moving the grindstone back and forth.  Grit from the quern stones was released into the flour and was baked in the bread.  Many Egyptian mummies show severe abrasion of the teeth from eating bread containing sand and particles from the grindstones.

[1] Ancient Egyptian cuisine

The sunflowers in my penthouse started blooming in August.  Today, I harvested them.  Most of the pollination was done by bumblebees.  I did not see many honey bees in my garden this year.  There have been reports that honey bees have been disappearing in massive numbers since 2006, forcing many beekeepers into bankruptcy.

Scientists have been trying to find out what is causing what they call “colony collapse disorder” (CCD).  Pesticides and viruses are suspected, but the mystery illness may stem from a bee virus that apparently spread to the U.S. from Australia in 2004.  A genetic comparison of healthy and diseased bee colonies in the U.S. has revealed the presence of Israeli acute paralysis virus (IAPV) in almost all beekeeping operations affected by CCD.[1]  Bees are important because one-third of the U.S. food supply, including a variety of fruits, vegetables and even nuts, requires pollination by bees or other insects.

Our global economy depends on the interchange of goods originating from diverse ecosystems.  Pests and invasive species expand into new territories by the hand of man.  Starlings, kudzu, zebra mussels, Dutch elm disease, and snakehead fish are just a few examples of non-native species imported to America.  It is possible that the demise of the bees has been caused by the globalization of commerce.

Flowering plants (angiosperms) developed approximately 115 to 125 million years ago during the Cretaceous Period.  Bees evolved from the wasp family 100 million years ago.  Bee fossils have been found in amber, which is petrified tree sap.

[1] Mysterious Honeybee Disappearance Linked to Rare Virus, Scientific American, September 7, 2007.

I saw a bottle of honey at a discount store with a very low price.  When I looked at the label, I realized that it was syrup and not honey.  The trade name was something like Honey Bear syrup.  The word “syrup” was in small letters.  The ingredients were high fructose corn syrup with artificial flavorings.  Always read the labels and don’t buy this junk food.

Real raw honey, which consists mostly of carbohydrates, differs from syrups in that it has enzymes from the flowers and from the bees.  Some of the most important honey enzymes are invertase, diastase, and glucose oxidase. The most prominent enzymes are added by the bee during the conversion of nectar to honey. In some countries, such as Germany, the specification of enzymes is a binding legal indicator that prevents the adulteration of honey.  The diastase content varies according to floral source, the length of the storage period and exposure to high temperatures.

We have heard this advice since childhood:  If you have a sore throat, drink some hot tea and take a spoonful of honey.  Don’t put the honey in the hot tea!  The high temperature will degrade the enzymes, and these enzymes have antifungal and antibacterial properties.  Scientists have found that the enzymes in raw honey are effective against fungi such as Candida albicans and Aspergillus niger[1,2] and against antibiotic-resistant bacteria such as methicillin-resistant Staphylococcus aureus[3].  If you think about it, bees would not have been able to survive for millions of years without evolving a method of preserving their food from fermentation and spoilage by microorganisms.

My friend, Vladislav Oleynik, learned beekeeping (apiculture) from his father.  Not too long ago, he established some hives and began a small operation called Pittsboro Honey in North Carolina.  He brought me some samples of his honey when he visited me recently.  What a delight!

[1] Boukraâ L, Bouchegrane S., Additive action of honey and starch against Candida albicans and Aspergillus niger, Iberoam Micol. 2007 Dec 31;24(4):309-11.

[2] Boukraâ L, Benbarek H, Ahmed M., Synergistic action of starch and honey against Aspergillus niger in correlation with Diastase Number, Mycoses. 2008 Mar 3, PMID: 18331445

[3] Kwakman PH, Van den Akker JP, Güçlü A, Aslami H, Binnekade JM, de Boer L, Boszhard L, Paulus F, Middelhoek P, te Velde AA, Vandenbroucke-Grauls CM, Schultz MJ, Zaat SA., Medical-grade honey kills antibiotic-resistant bacteria in vitro and eradicates skin colonization.
Clin Infect Dis. 2008 Jun 1;46(11):1677-82, PMID: 18433338

Melamine is a cyclic molecule made from urea which contains 66% nitrogen by weight.  Melamine in combination with formaldehyde is used to produce melamine resin, a very durable thermosetting plastic.  Formica counter tops and Melmac dinner plates are made from melamine resins.

Recently, several Chinese food products have been found to be intentionally contaminated with melamine.  In 2007 several brands of pet food were recalled after thousands of dogs died of kidney failure.  This month, China recalled more than 700 tons of infant formula containing melamine following the death of several children and over 50,000 cases of illnesses.  Tests found that melamine had been added illegally to baby formula in order to increase the apparent protein content.  Standard tests such as the Kjeldahl and Dumas tests estimate protein levels by measuring the nitrogen content.  Adulterating watered down milk with nitrogen-rich melamine fools these tests.

Melamine-contaminated products from China have made their way around the globe.  The latest impact is the recall of instant coffee and milk chocolate products from Kraft Foods, Mars, and Cadbury.  Melamine is nontoxic in low doses, but it can combine with other chemicals to form insoluble compounds that cannot be excreted.

The Food and Drug Administration (FDA) set 2.5 parts per million as the maximum “tolerable” amount of melamine that could be safely consumed in foods, but the agency was not able to determine a safe amount for baby formula.  Melamine levels in imported Chinese candies recalled in California were as high as 520 parts per million.

A Canadian study has found an association between tomato intake and prostate cancer risk.[1]  Not only that, vegetable juices and ketchup were also associated with prostate cancer.  According to the study, “Tomato intake had a significant positive association with prostate cancer risk for highest versus lowest quartiles (OR=1.6; 95 percent CI: 1.2-2.0).”  The abbreviations OR and CI stand for odds ratio and confidence index, respectively.  Ninety five percent confidence index is very high.

Isn’t this contrary to everything that we know about eating vegetables?  Aren’t vegetables supposed to prevent cancer?  Tomatoes are found in almost everything we eat including salads, soups, hamburgers, and pizza.

Studies seem to flip-flop a lot about conclusions.  Meat is good.  Meat is bad.  Dairy is good.  Dairy is bad.  Vegetables are good.  Vegetables are bad.  Whenever some study comes up with unusual results, we have to wonder about their methodology and their sample sizes.  This study does not concern women.  Women don’t need to worry, but what should men eat?

Tomatoes are native to America, and they have been eaten by millions of people for hundreds of years.  Maybe, in the past, the association between tomatoes and prostate cancer could not be detected because men died before they got sick.  Now that we live much longer, prostate cancer is more common because it affects older men, and there are enough cases to associate tomato consumption with prostate cancer.

I don’t know about you, but I don’t plan to change the way I eat based on just one report.  Life is eventually fatal anyway, and much worse without tomatoes and ketchup.

[1] Darlington GA, Kreiger N, Lightfoot N, Purdham J, Sass-Kortsak A., Prostate cancer risk and diet, recreational physical activity and cigarette smoking, Chronic Dis Can. 2007;27(4):145-53.  PMID: 17623560

Kool-Aid drink, Fruit Loops cereal, jelly beans, M&M chocolates, Jell-O gelatins and many other commercial foods, candies, medicines, and cosmetics are loaded with food dyes.  At home, we use food dyes for Easter eggs, cake frostings, and cookies.  What are these dyes doing to our health and the health of our children?

In the early 1970s, scientific studies raised questions about the safety of Red Dye No. 2. The Toxicology Advisory Committee of the FDA evaluated numerous reports and decided there was no evidence of a hazard. The committee then asked FDA to conduct follow-up analyses and they concluded that FD&C Red No. 2 at a high dosage resulted in a statistically significant increase of malignant tumors in female rats.   Red Dye Number 2 was banned by the FDA in 1976.

In 1993, John E. Bailey, Ph.D., acting director of FDA’s Office of Cosmetics and Colors said that food colors were “very” safe because by law, industry must prove the safety of the colors that it sells.  But are these dyes really safe?  For some time, evidence has been accumulating that food dyes are not really innocuous and can affect sensitive individuals.  Children seem to be more at risk.

In one experiment, forty children were given a diet free of artificial food dyes and other additives for 5 days. Twenty of the children had been classified as hyperactive and the other 20 were normal.  The children were then given doses of 100 or 150 milligrams of FD & C approved food dyes or placebo.  On the day that the hyperactive children received the dye their performance was impaired relative to their performance after they received the placebo.  The performance of the nonhyperactive children was not affected by the food dye.[1]

Another study found that 40 children out of 220 suspected of hyperactivity improved after a 6 week trial of the Feingold diet which eliminates artificial colors, artificial flavors, aspartame, and some preservatives.  Children who had shown the greatest reaction to the dyes had behavior problems that featured extreme irritability, restlessness and sleep disturbance, rather than attention deficit.[2]  A study published in 2007 also concluded that artificial colors or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.[3]

Eliminate foods with artificial dyes from your home.  You may find that you and your children can think more clearly.

[1] Swanson JM, Kinsbourne M., Food dyes impair performance of hyperactive children on a laboratory learning test, Science. 1980 Mar 28;207(4438):1485-7.  PMID: 7361102

[2] Rowe KS., Synthetic food colourings and ‘hyperactivity’: a double-blind crossover study, Aust Paediatr J. 1988 Apr;24(2):143-7. PMID: 3395307

[3] McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, Sonuga-Barke E, Warner JO, Stevenson J., Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial, Lancet. 2007 Nov 3;370(9598):1560-7.  PMID: 17825405

Ipomoea batatas cv. Ayamurasaki

The Japanese island of Okinawa is famous for the longevity of its inhabitants.  One of their traditional foods is a native sweet potato with a deep violet center.  The color of the Okinawan sweet potatoes is due to anthocyanins which act as antioxidants in the body and are supposed to have a multitude of health benefits.  These sweet potatoes are avidly sought by practitioners of Calorie Restriction who are interested in longevity and optimum nutrition.

The Okinawa purple sweet potato was introduced to Hawaii and is occasionally found in the mainland, mainly in Asian markets.  The potatoes take a deep purple color when cooked.  They have a slightly sweet, starchy taste.

Baked Salmon with Okinawa sweet potatoes

The baked salmon illustrated here was prepared by basting with lemon juice, and sprinkling salt, pepper, and fresh dill.  It was baked at 350°F for 20 minutes.  The sweet potatoes were cut into 1-inch cubes and steamed for approximately 15 minutes until they were fork-tender.  Slices of tomato and avocado were used as garnish.

The Environmental Protection Agency (EPA) will no longer allow carbofuran pesticide residues on domestic or imported food.  In making the decision, the EPA explained that carbofuran is a neurotoxin which poses a high safety risk for small children and sensitive individuals.  A 2006 EPA document reported the death of 84 percent of a flock of mallard ducks that landed on an alfalfa field that had been treated with carbofuran the week before.

Carbofuran is used worldwide to combat insects on bananas, coffee, rice, sugar cane, alfalfa, corn, potatoes, sunflowers, and soybeans.  Carbofuran has one of the highest toxicities to humans of the insecticides commonly used on crops.  One quarter of a teaspoon can be lethal for humans.  Some of the symptoms of carbofuran poisoning include muscle weakness, dizziness, sweating, headache, salivation, nausea, vomiting, abdominal pain, diarrhea, blurred vision, incoordination, muscle twitching and slurred speech.

Carbofuran is just one of the chemicals to which we may be exposed by living in modern society.  Many people buy “organic” produce because they fear the effects of chemical residues, but they may not be aware of the harmful effects of chemicals in fire retardants, fabric softeners, cleaning products, and cosmetics that can be found in every home.

Growing lettuce in flower boxes

Two years ago, I planted some lettuce in the pots in the penthouse. I harvested it by trimming about half of the leaves, but I left enough for the plant to survive. In the autumn, the lettuce bloomed, and the dandelion-like seeds dispersed themselves in the wind. Last year and this year, I had many lettuce plants that returned from those seeds.

This year, I got an interesting surprise. The flower boxes in my balcony one floor below the penthouse had lettuce seedlings. The weather has been cooler than normal which is too cold for petunias, but perfect for lettuce. I will continue harvesting the lettuce until the petunias get bigger and then I will sacrifice the lettuce plants to dedicate the flower boxes for their decorative purpose.