Big Surprise

Round Up found in... air, rainwater, groundwater, urine, fetuses... should've expected this one, huh.

http://www.gmwatch.eu/component/content/article/13631

One Straw Revolution, Fukuoka

I recently acquired and read a famous permaculture book I have been trying for about a year to get my hands on, One Straw Revolution, by Masanobu Fukuoka. Though not directly about permaculture, a concept that was developed around the same time by Bill Mollison and David Holmgren, this book follows a similar type of ideology, one that Fukuoka terms “natural farming.” Both permaculture and natural farming are agricultural methods that seek to mimic nature, with minimal or no cultivation, tilling, pruning, etc. It is a way to develop a harmonious and sustainable system of plants and animals, with the eventual goal of creating a self-perpetuating cycle, just as nature itself exists as a continuous cycle.

In the first section of the book, Fukuoka writes of his specific methods used on his fields, as well as his personal journey that brought him to the realizations of such methods. All agriculture is an art, not a science, and he readily points out his own process of trial and error.

He outlines his four principles of natural farming, which include: 1) no cultivation 2) no chemical fertilizers or prepared compost 3) no weeding by tillage or herbicides and 4) no dependence on chemicals (Fukuoka 34). He discusses the use and importance of green manure, ground cover crops that enrich the soil, as well as utilizing manure of animals such as chickens and ducks. Proper timing of seed broadcasting controls the weeds. The seeds are broadcasted in a rotating year long cycle. By using the straw of the plants which are harvested as a ground cover, the new seeds have a chance to begin growing before the weeds take over and the discarded straw also aids in fertilizing the soil, while the straw and animal manure break down, adding necessary nutrients back to the earth. In this way, he manages weed control and soil fertility without additional applications.

The second half of the book moves towards a more philosophical discussion of natural farming as a way of life. Applying a Buddhist approach to farming and nutrition, Fukuoka successfully challenges the scientific, or discriminating knowledge, approach to agriculture and diet. “Just to live in the here and now- this is the true basis of human life. When a naïve scientific knowledge becomes the basis of living, people come to live as if they are dependent only on starch, fats, and protein, and plants on nitrogen, phosphorus, and potash. And the scientists, no matter how much they investigate nature, no matter how far they research, they only come to realize in the end how perfect and mysterious nature really is” (Fukuoka 113). Despite his career in the laboratory and scientific education, investigating plants for disease pathogens among other tasks, he eventually came to see the true nature of plants and life on earth as far beyond the limitations of the laboratory.

Furthering the conceptual difference between living in the here and now and living in the realm of scientific knowledge, Fukuoka references a common oriental distinction of discriminating knowledge versus non-discriminating knowledge. Discriminating knowledge he describes as knowledge that is gained using analytical, willful intellect, using organized, logical frameworks and so on. Non-discriminating knowledge is without conscious effort, experience as accepted as is, without interpretation of intellect (Fukuoka 124). He is certain to point out that both are necessary parts of life and the human experience. It is not to say that discriminating knowledge is bad in any way, but only that it, on it’s own, is necessary, but narrow and far from the highest achievement (Fukuoka 124). Non-discriminating knowledge comes from direct experience and should not be confused with instinct, but would better be deemed direct intuition or direct experience (Fukuoka 125).

Applying this philosophical distinction, he explains his concepts of eating and farming with non-intention and non-method, i.e. using the non-discriminating knowledge which the western and scientific world has all but abandoned. In relation to eating, he states this idea plainly, “people nowadays eat with their minds, not with their bodies” (Fukuoka 137). Instead of thinking of food as numbers, calories, protein, fat, percent daily value and so on, the best way to eat is actually the most simple and yet for some reason, in this day and age, the most difficult for society to grasp. “The foods that are nearby are best for human beings, and things that he has to struggle to obtain turn out to be the least beneficial of all” (Fukuoka 103). Fukuoka develops his own food mandalas, using two principles: 1) which foods are easiest to obtain and 2) in which months of the year the foods are accessible and ripe (Fukuoka 127). To eat properly, one need not think so hard, but rather, simply open the intuitive mind enough to realize that eating locally, seasonally, organically, and so on are the best ways for the body as well as the earth. “The world exists in such a way that if people will set aside their human will and be guided instead by nature there is no reason to expect to starve” (Fukuoka 113).

In relation to modern developments in food and diet, Fukuoka points to the cyclical nature of sickness and unbalance. “Foods that have departed from their wild state and those raised chemically or in a completely contrived environment unbalance the body chemistry. The more out of balance one’s body becomes, the more one comes to desire unnatural foods” (Fukuoka 102). It is becoming more understood, although still largely misunderstood, that the more processed a food product is, the more negative consequences it will have on the body. Processed foods create an acidic pH in the body, a circumstance that encourages cancerous development. Processed sugar spikes blood sugar, leads to diabetes and obesity. It has been shown that processed foods have an addictive affect, whether high fructose corn syrup, simplified carbohydrates, or chemical additives are the substance in question. This is the cyclical nature of unbalance that Fukuoka is pointing out, the cyclical nature that has created a society simultaneously obsessed with nutrition and unhealthier than ever before. “Sickness comes when people draw apart from nature. The severity of the disease is directly proportional to the degree of separation” (Fukuoka 144). Fukuoka proposes this idea, which is common also to the philosophy of Chinese medicine. Remedy can only be found through looking past our false conception of nature created using discriminating knowledge to recognize a greater intuitive truth of the earth, and the land, plants, food and humans it contains.

Toxic Tampons

I did some research for the co-op related to the dangers of conventional tampons. This is something I wrote up about it to post in our store and encourage consumer awareness. The most serious issue to notice here is the presence of dioxin in tampons, which is a byproduct of the chlorine bleaching process. The bottom line is, dioxin is so toxic that no matter how "slight" the companies want to claim its presence is, it shouldn't be in our bodies in the first place. The additional issues should add up to give you an idea of why these conventional hygiene products should be avoided. Feel free to do your own research, as it is not hard to come by.

You buy unbleached flour, eco-farmed rice and organic spices, but have you ever considered the health risks or environmental impact of your feminine hygiene products?

Conventional tampons contain more than just cotton, much more. Most tampons are made of a combination of cotton and rayon combined with dyes, fragrances and super-absorbent chemicals. The cotton is bleached using chlorine, which leaves behind trace amounts of the highly toxic and deadly chemical, dioxin. Dioxin has a cumulative effect in the body and considering the average woman will use 11,000 tampons/pads in her lifetime and that a mere tablespoon could kill the world’s population, this is a serious issue!

Rayon is made from wood pulp, but requires hundreds of chemicals to convert it from wood to rayon. All of these chemicals are then introduced into our bodies.

Then you have the issue of herbicides and pesticides. Cotton is one of the most highly sprayed crops and again, these chemicals have a cumulative effect in the body.

Hopefully you can start to see the big picture: conventional tampons are a truly dangerous object, packed with chemicals (that they are not required to list), and being introduced into some of the most absorbent tissue of a woman’s body.

When choosing feminine products, look for 100% organic cotton, non-chlorine bleached tampons and pads. Also, check out our Diva Cups, which are growing in popularity as a result of their unbeatable health, economic and environmental benefits.

Lacto-fermentation, A Forgotten Art and Value

I have recently discovered the numerous health benefits of lacto-fermentation, as well as learning some of the history and process. The process is very simple. Mixed with whatever grated/sliced/pureed vegetable/fruit concoction you can add simply salt or salt and whey, jar it tightly sealed, leaving 1-2" space between the veggies and lid, and let it sit for a few days for the fermentation process to occur. Adding the whey is highly helpful with veggies and essential when using fruits. The salt preserves the food initially, keeping bad bacteria out until the lactic acid begins to take over and thereby preserve the food. Lactobacilli are lactic-acid producing bacteria which cover every living surface around us. Using whey inoculates the bad bacteria by adding the essential lactobacilli and lactic acid to the food.

The process of lacto-fermentation is cross-cultural and cross-generational (until now when we have lost this type of food in our diets). From Japan's pickled plums, ume boshi, to Korea's kimchi, to Europe's sauerkraut, to India's pickled chutneys, the practice is wide-spread and has been used for centuries as a method of preservation before the relatively recent incorporation of electrical refrigeration.

Store bought pickles and sauerkraut are no longer fermented, but instead preserved in an acidic solution (usually vinegar and/or other preservatives) and then pasteurized. This detracts from the nutritional content, as well as from the wide-ranging benefits of incorporating healthy living bacteria (flora) into our digestive system.

Fermentation turns the carbohydates in the fruits or vegetables into lactic acid. Ingesting this lactic acid makes digestion easier and stimulates proper digestive functioning. It may even increase metabolism. The beneficial bacteria and digestive enzymes are very important for digestive health. Not only does the lactic acid enhance digestibility, but it also increases vitamin levels. Fermented foods have powerful medicinal properties and can potentially cure a range of maladies, such as arthritis, diabetes, indigestion and cancer. These fermented foods contain anti-carcinogenic and antibiotic substances.

So why have we lost touch with such a richly nutritious food? Partly, this is due to the difficulty this process poses for industrialized techniques. The process can't be done in huge quantities and the results are necessarily variable. Some consider this to be more of an artisanal craft than a strict science.

The fear of bacteria in our culture is partly to blame. Unfortunately, in ridding of all the bad, toxic bacteria, we have also rid of all the good bacteria and thereby created weakened systems, whether that be digestive or even the functioning of our bodies as a whole.

Increased ability to preserve things through refrigeration and chemical preservatives has likely had an impact on the loss of this technique, as well.

So far, I have tried several homemade fermented products. Kombucha is a fermented tea that has a certain culture or bacteria strain, referred to as the "mother." Add sweetened, room temperature, black tea to the culture, wait 1-2 weeks and the product is ready. The bacteria grows to cover the surface area of the tea, allowing for the anaerobic fermentation process to take place. Fermentation takes place in the absence of oxygen, so when fermenting things such as sliced cabbage (sauerkraut), it is important to just barely cover the top with water, making sure the fruits or vegetables are submerged in the liquid.

I have also made fermented cabbage, using whey, salt and cabbage with the recipe I found here:
http://www.thefamilyhomestead.com/homemadekraut.htm

The whey is collected by placing quality yogurt in a hanging cheese cloth or coffee filter (or you could place the cloth/filter into a strainer over a bowl) and allowing this to drip into a bowl placed underneath. The longer it sits, the more whey you will extract, but the process should take between 8-18-ish hours. What is left in the cloth is the curd and what has dripped into the bowl is the whey.

The curd can be used as a cream cheese type spread. Try flavoring it with some dill, chive, parsley or garlic or make a sweet variety with dried fruits, honey, maple syrup, cinnamon, etc.

Any whey that is not used can be saved in a jar in the fridge for quite some time (weeks, probably months).

In addition to sauerkraut, I have made an apricot butter spread, using dried, unsulphered apricots, whey, a bit of salt and honey. I have also made more interesting sauerkraut variations adding carrots, onion, garlic, dill, caraway seeds and so on. In the future, I intend to try fermented salsa, fermented bean dip, fermented pickles and hopefully many other fermented recipes.

The best book describing this technique (a book I am intent on buying soon) is Nourishing Traditions by Sally Fallon. Fermentation is but one of many topics discussed in her book with recipes included. She is often referenced on internet sites promoting the benefits of lacto-fermentation. Some other sites with recipes and information include:
www.thefamilyhomestead.com
www.simplebites.net
www.sustainableeats.com/2010/03/24
www.thenourishinggourmet.com/2009/04

The possibilities are endless, the process is very simple once you understand it, and the health benefits are unbeatable! I would highly recommend anyone and everyone to research this and try it out. I would even be willing to convince you with a taste of some of my very own homemade krauts. Check it out and happy eats.

Xenon 133 Dispersion Animation - Radionuclide Has Blanketed Entire United States

I cannot tell you what this means- I am far from a chemist... but it doesn't look good. The best we can say is that we're not yet sure how the radiation from the nuclear plant in Japan is going to effect the world as we know it. And that isn't saying much.

http://www.zerohedge.com/article/xenon-133-dispersion-animation-radionuclide-has-blanketed-entire-united-states

RADIOACTIVE RAIN in Japan-

http://www.zerohedge.com/article/nhk-finally-confirms-fuel-damage-radioactive-rain-starts-pour-and-japan-increases-decontamin

I have a really difficult time thinking about the next 20, 50, 100 years in relation to this extreme radiation. There is going to be so very much suffering.

Climate Instability

This is a fantastic, "no frills" interview from Democracy Now about increasing climate instability. Dr. Paul Epstein discusses the data behind global warming, offering a better phrase, climate change or climate instability. He shows that there has been a clear increase in climate instability over the past 50 years, with the past year being particularly bad, from fires in Russia, to floods in Pakistan, heat in the Middle East and now the blizzard that hit the East Coast and intense winter weather that has hit much of the U.S. this year. My own family's home was 1 street away from being completely destroyed in a tornado that hit several places around St. Louis on New Year's Eve.

Over the past 50 years, the oceans have absorbed 22 times the amount of heat as the atmosphere, which Epstein points out, is, for some reason, not as often discussed as heat increase in the air, yet absolutely essential to understanding the weather phenomena. This ocean temperature increase leads to more evaporation and rainfall. Another interesting point about rainfall statistics is the way they are reported. When reported on an overall average increase, the increase appears small. But when you look at regions based on their varying rainfall, from 2, to 4, to 6, 8 and so on. The rainfall increase, increases almost exponentially, with areas averaging a higher rainfall, seeing a far more significant increase in rainfall over the past 5 decades.

Epstein has written a book looking at the way global warming is affecting human health. He highlights 5 areas: 1) Infectious diseases; 2) Respiratory diseases, especially asthma; 3) winter anomalies; 4) heat; and 5) affect of warming and extremes on crops. Growing insect populations carry many infectious diseases with them. To name a few of the pest increases he talks about, lime disease associated with the growing number of ticks, increasing numbers of spiders, mosquitoes as far north as Alaska and of particular significance, an invasive beetle species that has moved from Arizona to Alaska and is literally decimating forests. Epstein notes that especially with issues like the spreading of these beetles, there is very little that can be done in the way of human involvement/help. Crops and forests are being destroyed because of pests that can now migrate further and further north due to slight temperature increases.

As for asthma and respiratory diseases, it has been studied that pollen count increases in plants in response to increased carbon dioxide. Pollen count has increased 2-3 times in the past 2-3 decades, which extends the allergy season and leads to more respiratory problems. The resulting components in the air from things such as burned fossil fuels, allows for the pollen to enter more deeply into the lungs, again, escalating the problem.

So why is there still the questioning of global warming? As discussed in the interview, it is a manufactured doubt coming from a corporate agenda. Epstein does not try to give his opinion on what this corporate agenda is, but he does point out that the number of companies benefiting from the agenda is slipping. Insurance companies, for example, are seeing the risk to their business in this weather instability. The main proponents of maintaining the doubt is the fossil fuel corporations and that is pretty much it. They sight here reporters being specifically told to "always state climate change data has been called into question." And a Fox News official has been exposed in telling reporters to refrain from asserting that temperature has increased or decreased in any given period. Epstein calmly explains that while this may be the mainstream media push, it is blatantly accepted by the scientific community that climate change is occurring.

http://www.democracynow.org/2010/12/28/from_snowstorms_to_heat_waves_how

GMO science

Here is yet another telling interview about the severity of GM crops on the health of us, animals, the land, future, etc. It is terrifying how much research has been ignored, erased and discredited. The information here speaks for itself.


http://geraldcelentechannel.blogspot.com/2010/11/jeffrey-m-smith-gmo-threat.html