July 16, 2013

Velvet and her Pups, for adoption

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Below is the fluffy boy, Frisky

Velvet and Puppies 456

Lucy Lucy is most chihuahua like, here she is playing with Velvet

Image

Above, Velvet and Lucky Lucy playing.

ImageVelvet Jr. (girl)ImageWhistler (girl)

Velvet and her pups are available for adoption through Dogway Dog Rescue. They are posted on Petfinder, Please contact them. You can find their application form here at their website.

June 7, 2013

Do Vancouverites need a Holistic Dog Trainer?

http://fluidsurveys.com/surveys/doginfo2013/dog-training-vancouver/

May 20, 2013

Velvet and her 5 Pups

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May 11, 2013

Fostering Velvet continued…

Time to roll in the grass!

May 5th, 2013

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn1/936193_10200979881919908_1727038090_n.jpg

 

Feeling babies kicking.

May 7th, 2013

 

 

Break through moment, every one eating together!

May 10yh, 2013

 

 

We walked two whole blocks, rest time!

May 10th, 2013

 

 

Velvet: Neighborhood Celebrity

May 1oth, 2013

 

April 18, 2013

DOG FOOD DEMYSTIFIED, part 3: Commercial Dog Food

https://i2.wp.com/www.justsaypictures.com/images/special-kibble-2dgj.jpg

Today I am looking at common ingredients found in dog food. What are the source of these ingredients? How are they processed and do they respect the biological needs of our canine companions. Dogs eat the left overs and anything else they find! It is natural that Dog Food is made of all by-products of processing human food. So for those of you who’ve been told human food isn’t for pets, just ask yourself, what’s the difference and what’s better quality? What does this say about the way the foods we eat are grown and processed? Dogs now have ‘human’ diseases, is it from eating our left overs?

In the first 2 articles I showed how canines have evolved by hanging around humans, hunting, scavenging and begging food.  They eat a diet of both raw and cooked animals and plants. I’ve often seen dogs enjoying apples and various plant foods, have you? The main purpose of plant foods seems to be fiber to aid digestion since dogs  digest carbohydrates only through their livers. High carbohydrate diets burden the liver and can lead to liver disease in some cases. Commercial pet food or home ‘waste’, what seems better quality to you?

COMMON INGREDIENTS of commercial Pet Food

Corn, corn gluten meal, Wheat, Beet Pulp, Vegetable Oil, Brewer’s Rice, Rice Bran,Oats, Egg Product,  meat meal, bone meal, meat by-products, and Animal fat.

ANIMAL INGREDIENTS

The ingredients in dog food are Not fit for human consumption, that means the animal parts can come from 4D animals:, Diseased, Dead, Disabled and Dying. So the pet food companies are great at recycling! That’s not a bad thing considering a dogs physiology is designed to handle rot and bacteria, is it? We will find out…Keep in mind, companies will source ingredients from the cheapest suppliers so they can come from anywhere in the world. Quality control is an issue with commercial pet food, there have been many pet food recalls that substantiate that fact.  For a moment let’s digest the facts…

Animal Processing Methods: Once raw materials are obtained they are processed by rendering. Please see my article, Cosmetics and Animal Rendering for the details.

PLANT INGREDIENTS

Did anyone alse notice Beet Pulp is new? Monsanto planted it’s first sugar beet crops around 2008. The Beet pulp that is being slipped into our dogs food is a new GMO crop. This crop has not been tested for long-term health issues.

Corn: Grown in INDIA, Common GMO crop

Corn Gluten Meal: Used as a ‘binder’. It can originate internationally. Commonly from CHINA.

Plant Processing Methods:

HOW KIBBLE IS MADE

HOW CANNED PET FOOD IS MADE

Packaging and shelf life

In conclusion, when comparing the dogs evolutionary diet vs commercial dog food it is blatantly obvious that the two do not match. Home sourced food is better because we can control the quality and it matches the evolutionary diet of dogs. Myth-Busted! There are great people starting small businesses that supply prepared dog food but there is no reason not to include home-sourced foods in your dogs diet. Avoid feeding your dog spices and beware: Chocolate and Onions can kill a dog!

Commercial dog food is not an appropriate food because:

1. A Dogs jaws open and close for ripping and tearing flesh. They are not designed to chew crunchy kibble bits. ***Wait does that crunchy texture scratch the esophagus? Imagine eating dry cereal, coated in oil.

2. A Dogs evolutionary diet involves a percentage of both raw and cooked foods. Their digestion is not designed to handle commercial dog food processed at 500 degrees. Is there any nutrition left to absorb?

3. Current food processing methods destroy nutrients & enzymes vital for disease free bodies and clear minds.

Ref:

*** http://www.vetinfo.com/category/dog-digestive-system/

*** http://www.dogfoodproject.com/index.php?page=badingredients

*** http://www.sojos.com/learn/articles/ingredients/human-quality-vs-feed-quality

Available options include recipes for home prepared diets, cooked and raw, individually designed and balanced for your dog, according to the newest nutritional guidelines of the National Research Council (2006).

http://www.dogfoodproject.com/index.php?page=badingredients

http://www.ecplaza.net/corn-dog–everything.html

 

April 15, 2013

Link to Craigslist Ad

Holistic & Empathic Dog Trainer

http://vancouver.en.craigslist.ca/van/pas/3744861740.html

April 10, 2013

Fostering Velvet

Photo: Meet Doly and Velvet.. they're also in need of a foster home.. what a cutie are they??

I was on facebook when I saw this pic posted by Dogway Dog Rescue Society. The little girl in the bottom pic, caught my attention and I contacted the rescue. It was less than a week from the time I met with Lucy from Dogway Dog Rescue Society  and Velvet was placed with me.

Monday, April 8th

Newly named, Velvet is a Chihuahua/ Dachshund mix from Devore Shelter in California.

Day 1; Lucy, from  arrived with Velvet at 5:30.

In order for you to understand how far she’s come, you need to knnow where she’s been. When I met Velvet she was shell-shocked. Just stunned from her experience everything was overwhelming. She just froze, refused to walk.  Velvets automatic response to touch was to tuck her tail between her legs and shake.

This is Velvet having a rest after dinner, a walk and a bath. She would refuse to walk through doorways and up or down stairs. She stunk after her weeks confined in a kennel. It is fascinating to learn her story through her fear and tendencies.

Velvet saw the couch and jumped up without hesitation. So in her old home she was allowed on the couch. She will pee on the carpet even if a potty pad is near but she will do it on the bathroom rug rather than in the living room.

Walking is the best stress reliever,  so first thing the next day we were out and about. I brought a carry bag for Velvet but she was o.k walking most of the time. Once in a while she’ll freeze and back-up on the verge of a freak-out but all I have to do to calm her is bend down look her in the eyes softly and call her with my hand out. She relaxes & runs to me every time.

It’s so nice to see her tail! Here she is feeling better about walking.

That night she wolfed down her dinner and slept soundly.

Here we are 48 hours later and her tail is out most of the time. She’s feeling much better and loves chin wuzzles!

Photo: Foster: Velvet, enjoying a chin wuzzle.

Good dog, needs basic obedience training and socialization with cats. She was very timid at the dog park and did not run & play YET! Thanks to Dogway Dog Rescue Society for saving this little girls life.

OHMmm

She is very interested in the cat and will run at him & poke him with her nose. She needs to learn a gentle approach.

 I take her out every 2-4 hours because she is not house trained and will do her ‘business’ inside. Being from Cali, she has no experience with rain so when it’s raining, I have to carry her to a sheltered spot under the bridge where she can relive herself with out getting wet.

Going through doorways and taking stairs was a challenge, she still hesitates but with patience she is gaining confidence. She can’t be rushed, nor picked-up all the time. She needs to take her time & we need to encourage her to walk through her fear and see she is safe with us.

Velvet is gaining weight and feeling great!

Tuesday April 16th, 2013

Velvet says, enough walking, time to relax & soak-up some sun!

Rainy days arrived and Velvet is now confident in our territory so I decided to show her rain is just fine and sometimes fun! She really appreciates the towel dry rub after.

Velvet has made so much progress, she’s walking out the door enthusiastically and stairs are not a problem anymore .Some big doors still scare her but she trusts me to not close it on her. There’s a certain way I need to approach it. I have her leash in my right hand & use my left to open the door, without hesitation, move through the doorway.

I am seeing signs of pregnancy; She cleans herself often and 3 days ago I noticed a clear vaginal discharge had begun. Her nipples have grown so has her belly. She doesn’t have the energy for our long walks like when she first arrived and she is content to sleep and eat as much as possible. She is feeling confident and has begun marking her territory on our block. She squats differently when she is relieving herself, when she’s marking she aims higher & lifts a leg.

She’s off to the Vet tomorrow with Lucy, if she is indeed pregnant then her new adoptive family will have to wait. I figure she is about 5 weeks pregnant, half-way, that would make her due May 15th.

 

 

 

April 6, 2013

DOG FOOD DEMYSTIFIED, part 2: Historical Relationship

What was the benefit humans to have dogs around and viceversa?  They are known as, “Man’s best friend”, they sound the alarm in case of trouble, they eat all the stuff that would otherwise rot and cause disease and, they are good company. Dogs are not the offspring of wolves. Wolves and Dogs are the evolutionary branches coming from a common, prehistoric ancestor. It looks like humans and canines have lived together for about 33 000 to 100 000 years.

Here’s what I have come to understand after studying the evidence. It is my understanding Canines are opportunist predators. Somewhere over 100 000 years ago the ancestor of both the Wolf and Dog existed. Humans Hunted and Gathered slowly some settled and built communities…Dogs followed the easy meals. The ancestor of the dog scavenged the camp sites effectively cleaning up any waste. For many generations candids shadowed humans and slowly, humans overcame their fear of the wild things by befriending them.

Many more generations passed and family lines developed together.Evolution branched out when more brave and friendly canids hooked-up with Humans.  Those that could tolerate humans ate better,  produced more offspring and were more ‘successful’. Canids who were not so friendly stuck to themselves and became today’s wolves. Canines, based on the type of work their human counter parts needed, evolved with each generation and todays breeds emerged.

https://i2.wp.com/www.mainstreetdog.com/wp-content/uploads/2009/05/dog-breeds-chart-comparing-breeds.jpg

Ref:

http://www.scientificamerican.com/article.cfm?id=the-origin-of-dogs

Village Dog Genetic Diversity Project at Cornell University

April 5, 2013

DOG FOOD DEMYSTIFIED Part 1: Dog vs Human, Anatomy and Physiology

DOG

 HUMAN 
Anatomy & Physiology Carnivore Omnivore
THE MOUTH Hinged jaw (up&down) Up, down & side to side
Teeth Sharp Fangs Blunt Teeth & Molars
Jaws Ripping & Tearing Chew and Grind:
Digestion starts in the mouth.
Chemistry Lubrication: No Salivary Enzymes
Lysozyme is an enzyme that destroys harmful bacteria.
Salivary Amylase (Digestive Enzyme)
Carbohydrate digestion happens here.
Esophogus Regurgitation is a natural
function when pieces of food are too large for the stomach to handle.
DOG HUMAN
ONE STOMACH Digestion starts in the stomach. Digestion started in the mouth.
Stomach: Gastric juices hydrochloric  acid PH 1-2*very stong
for digestion of
meat, bones and fat.
Food leaves the stomach after 3-4 hours.
hydrochloric  acid PH 5
and pepsin
Protein and fat digestion happens here.
Pancreas, Gall Bladder
and Liver Enzymes
smaller role larger role
Small Intestine Shortest digestion system
of mammals, about 4-6x the length of the animal.
Little or No Digestion of carbohydrates!
No enzymes to digest cellulose.
Additional enzmes complete digestion.
Digested nutrients are absorbed into the blood stream.
Small Intestine: 20 feet (6 meters)
Fat digestion happens here.
Digestion of any remaining carbohydrates & proteins with additional enzymes.
Large Intestine Excretion takes 8-9 hours Excretion takes 12-24 hours
Vitamin K, B-12, biotin, pyridoxine and folic acid are made here.
So we can see some big differences between Canine vs Human Anatomy & Physiology:
A dogs jaw is designed to rip and tear large chunks of meat.
Dogs do not have the enzymes needed to digest cellulose and carbohydrates.
A humans jaw is designed to chew and grind. Salivary Amylase acts to digest carbohydrates.
In Dogs digestion starts in the stomach: A dog has very strong stomach acid that can digest meat, bones and bacteria.
In Humans digestion begins in the mouth: Human stomach acid is less acidic than in dogs.
Carnivores have the shortest digestive tracts, Herbavores have the longest.
April 5, 2013

Dog Food Demystified

How to choose the best pet food to for a long and healthy life?

Are you confused about pet food?  Where do we start? This is the first of a series of articles to answer your questions and demystify dog food.

The next article will discuss Canine Physiology and their historic relationship with humans…How does a dogs digestion function. What is different about a dogs digestion compared to a human? What foods are dangerous to dogs?

Historically what does a dogs diet look like? Man and Dogs have lived as companions for 33000-100000 years, what were they eating then?

Finally I will investigate the current ingredients and methods of food processing pet food. Have you been following GMO crops? The crops are relevant because I noticed the waste is listed as ingredients in your dog food.

Sugar Beet and Corn are the top two most common. Have you wondered why so many of our pets are suffering from tumors and disease? Maybe they are “the canary in the coal mine”? With our understanding Dog Physiology and the facts about Commercial Dog Food we will know how to wade through the advertisements and make informed choices.

February 15, 2012

Valentine’s Rant; I love biodiversity

According to the Canadian Charter of Human Rights and Freedoms :

Every person has a Right to live in a healthful environment in which biodiversity is preserved.

Therefor since Genetically Modified crops are known to contaminate surrounding areas,
Where as Genetically Modified Crops have not been sufficiently tested,
Where as mandatory labeling standards have not been developed and implemented for current GMO crops,
Where as Canadians have been and are currently being violated on a cellular level by consuming a product they were/are sold unknowingly and thus deceived by omission,
Where as corporations are violating this Canadian Charter under the current government and since 1994, and since there are currently about 2 million acres of GMO crops being grown in Canada,
Therefor Every person must claim their Right to live in a healthful environment in which biodiversity is preserved. Every Person, say No, to Genetically Modified Crops. Do you know what’s on your plate?
R.S.Q., chapter C-12
Charter of Human Rights and Freedoms
PART I HUMAN RIGHTS AND FREEDOMS
CHAPTER I FUNDAMENTAL FREEDOMS AND RIGHTS
46.1. Every person has a right to live in a healthful environment in which biodiversity is preserved, to the extent and according to the standards provided by law.
2006, c. 3, s. 19.
February 12, 2012

Defining `Genetically Modified Food`

In talking with people about food, in relation to wellness, it has come to my attention that many people don`t understand the difference between Selective Breeding and Genetically Modified Organisms.

Selective Breeding: The most visible example is dogs, each breed has been developed by selecting to breed specific traits over and over again.

Genetically Modified: In a labratory, scientists play with DNA. They remove and replace gene sequences using genetic material from completely different species,  for example, the tomato that grows in cold weather because of a fish  gene.

Click the The Fish Tomato to read all about it: tomatoe_fins

The World Health Organization says ìn the future GMO products should be assessed before being sold to people. That is not something that has been enforced since it`s inception in the early 1990`s. Right now lobbiests for agritech companies are pushing to allow more GMO crops to be grown in Canada.

The World Health Organisation says:

`Genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism. Currently available GM foods stem mostly from plants, but in the future foods derived from GM microorganisms or GM animals are likely to be introduced on the market. Most existing genetically modified crops have been developed to improve yield, through the introduction of resistance to plant diseases or of increased tolerance of herbicides.`

`In the future, genetic modification could be aimed at altering the nutrient content of food, reducing its allergenic potential, or improving the efficiency of food production systems. All GM foods should be assessed before being allowed on the market. FAO/WHO Codex guidelines exist for risk analysis of GM food.`

February 11, 2012

Communing with Crows

I parked the car and got out; coffee in one hand, sandwich in the other, I noticed a crow. I walked along the path that runs along the side of the cliff, the crow followed me and like leap frog, we made our way to a spot I liked. I considered the crows behavior,  I suppose that it could smell my sandwich. As a reward I gave it afew crumbs of bread. An elusive bird whos name i do not know, made an appearance for some crumbs and I was delighted. It’s a darling little creature about double the size of a chicadee that scampers through the undergrowth of the cliffs. I finished my sandwich and walked a little farther, an Eagle let out 3 screetches,  the crow flew ahead and waited for me. I looked up and smiled, thanking the Eagle for being there. I decided not to stare at it and met up with the crow. I sat on a bench, The crow stood on a rock, we observed one another. It occured to me to do something it could relate to. I very deliberately pulled the elastic out of my hair and let it loose. I ran my fingers through it to get the tangles out. The crow stretched out one leg and made a groaning noise. I kept running my fingers through my hair, letting the wind blow through it. The crow puffed out his chest feathers making itself look large and shook its’ head. I tilted my head back and shook my head as he did, he looked at me, blinked and flew away.  I wonder what I said to make him take off so quick? We were getting along so well.

February 9, 2012

Parasites, Ulcer, Cancer; Connection?

There are some parasites the body needs help with, one worth mentioning is H.pylori as, ‘According to the National Institutes of Health, approximately 20% of people under 40 years old and half of adults over 60 years old are infected.’

Stress, spicy foods, type A personality. Which of these causes most stomach ulcers? The answer: none of them. Research shows that most ulcers — 80% of stomach ulcers and 90% of those in the duodenum, the upper end of the small intestine — develop because of infection with Helicobacter pylori (H. pylori).

February 9, 2012

Allergy, Parasite; Connection?

Allergy starts in the gut when particles of proteins escape the intestinal tract due to damage to its lining. There are several reasons a person can develop a ‘Leaky Gut’, one is parasites. It’s worth mentioning that if a person has Allergies they may want to eliminate the possibility of parasites through testing.

Allergy: Parasites can irritate and sometimes  perforate the intestinal lining, increasing bowel permeability to large undigested molecules.  This can activate the body’s immune response to produce increased levels of eosinophils, one  type of the body’s fighter cells. The eosinophils can inflame body tissue, resulting in an  allergic reaction. Like allergy, parasites also trigger an increase in the  production of immunoglobulin E (IgE).

Be aware some parasites are more dangerous than others, to human health. ‘The Natural Path’, provided some solid words of wisdom;

 “A parasite cleanse is required if your body is overburdened with other toxins.  For the most part, if your body is healthy, then your immune system can deal with the parasites. “

 

January 30, 2012

Defining ‘Natural’

What is the definition of ‘Natural’ in regards to food and labeling versus what the common definition of the word.

Manufacturers cannot claim a food to be natural if it has been significantly altered, ‘significantly altered’, ok so some alteration is ok? oh, by-the way, ‘derived form natural sources’ is not ‘Natural’ that’s another story…

See the Canadian Food Inspection Agency
Food > Labelling > Guide to Food Labelling and Advertising >Chapter 4
Composition, Quality, Quantity and Origin Claims
Sections 4.7-4.19
http://www.inspection.gc.ca/english/fssa/labeti/guide/ch4ae.shtml

January 30, 2012

Cosmetics and Animal Rendering

http://a2a.lockerz.com/menu/sm8.html#type=page&event=load&url=http%3A%2F%2Fjorhn.wordpress.com%2Fwp-admin%2Fpress-this.php%3Fu%3Dhttp%253A%252F%252Fwp.me%252FPVAm4-bx%26t%3DCosmetics%2Band%2BAnimal%2BRendering%26v%3D4%26s%3D&referrer=

Cosmetics and Animal Rendering. an articulate article, and links that provide information on what products are a healthy choice as well as what to avoid and why. I’ve also included liks to both Health Canada and The Department of Justice laws that apply to chemicals in cosmetics.

January 11, 2012

Re: Declining Eagle population in BC

An idea so crazy it just might work! Relocate all University Campus Rabbits rabbits to Brackendale, B.C , to replace the declining Salmon so the Eagles don’t starve.

I say this in light of the fact that 823 UVic Rabbits were trapped, sterilized and shipped to sanctuaries throughout the province, as well as to Texas last year.

The remaining Rabbits face certain death by euthanasia. What I prepose is a more ecological and natural alternative. In retrospect what a waste of resources! Trap, sterilize and ship 823 Rabbits, how much did that cost?

See the links below for the Eagle and Rabbit stories.

http://www.ctvbc.ctv.ca/servlet/an/local/CTVNews/20120108/bc_eagle_count_120108/20120108?hub=BritishColumbiaHome

http://www.goldstreamgazette.com/news/114583329.html

 

August 22, 2011

Boost your health, add more nutritious foods to your diet. http://ping.fm/kcOZA

August 22, 2011

My Potato Project; The Importance of “Organic”

Well said, and demonstrated.
Vodpod videos no longer available.

August 21, 2011

Happy Sunny Day to You

 

If emotions are the feedback

 mechanism of thoughts, you can

 change how you feel by thinking

 happy thoughts. Try it, close your

 eyes and Smile.

Peace

Jessica

 

June 13, 2011

Have you checked out Skin Deep lately? Explore EWG’s 2011 Sunscreen Guide. http://ping.fm/e7x2E

May 31, 2011

Sulphites Allergy Alert

Sulphites are substances that naturally occur in food and the human body. They are also regulated food additives that are used as preservatives to maintain food colour and prolong shelf-life, prevent the growth of micro-organisms, and to maintain the potency of certain medications.

Sulphites are used to bleach food starches (e.g. potato) and are also used in the production of some food packaging materials (e.g. cellophane).

Though general considered safe, some sulphite-sensitive people, many of whom also have asthma, may react to sulphites with allergy-like symptoms. Sulphites can trigger asthma and symptoms of anaphylactic reaction.

Su_(sulphi​tes-sulfit​es): 20110530 – Allergy Alert (sulphites​) / Alerte à l’allergie (sulfites)

Le texte français suit le texte anglais.

A recall has been added to the CFIA’s Food Recall Report.

Class 3
Reason for Recall: Allergen – sulphites
Product(s): Rajbhog
Recalling Firm: Quality Natural Foods Ltd.
Distribution: National

Product details are available at http://active.inspection.gc.ca/scripts/database/recarapp_refsubmit.asp?lang=e&ref=6415

Sulphite Sensitivity – http://www.inspection.gc.ca/english/fssa/labeti/allerg/sulphe.shtml
Email Notification Subscription Self-Service – http://www.inspection.gc.ca/english/util/listserv/listserve.shtml

***********************

Un rappel a été ajouté au Rapport sur les rappels d’aliments de l’ACIA.

Classe 3
Raison du rappel : Allergène – sulfites
Produit(s) : Rajbhog
Entreprise effectuant le rappel : Quality Natural Foods Ltd.
Distribution : Nationle

Vous trouverez les détails sur le produit à l’adresse suivante : http://active.inspection.gc.ca/scripts/database/recarapp_refsubmit.asp?lang=f&ref=6415

Sensibilité aux sulfites – http://www.inspection.gc.ca/francais/fssa/labeti/allerg/sulphf.shtml
Services d’avis de courriel: Libre-service – http://www.inspection.gc.ca/francais/util/listserv/listservf.shtml

**********************

The Canadian Food Inspection Agency (CFIA) issues public advisories and email notifications for food recalls for all high-risk food recalls (mainly Class I) when the product is available for sale or could be in consumers’ homes.

All other recalls (Class II and III), and food products that are sold exclusively to restaurants, are posted on the CFIA’s Food Recall Report. Email notifications are also available for all allergen recalls.

Food and consumer product recalls are also available at www.healthycanadians.gc.ca.

L’ACIA publie des mises en garde et envoie des avis par courriel sur les rappels d’aliments à risque élevé (principalement ceux de la classe I) lorsque le produit est en vente ou pourrait se trouver chez les consommateurs.

Tous les autres rappels (classe II et III) ainsi que les produits vendus exclusivement aux restaurants sont publiés dans le Rapport sur les rappels d’aliments de l’ACIA.  Les avis par courriel sont offerts pour tous les rappels d’aliments contenant des allergènes.

Les rappels d’aliments et de produits de consommation sont aussi diffusés sur le site www.canadiensensante.gc.ca

May 29, 2011

The #Truth about Vitamins & Supplements
http://ping.fm/jCtzm

May 29, 2011

Di-Ethyl Hexyl Phthalate

Consumer Advisory

– Certain foods and beverages imported from Taiwan may contain Di-Ethyl Hexyl Phthalate (DEHP)
http://www.inspection.gc.ca/english/corpaffr/newcom/2011/20110529e.shtml

The Canadian Food Inspection Agency (CFIA) is warning the public about the possibility of Di-Ethyl Hexyl Phthalate (DEHP) being added to certain foods and beverages imported from Taiwan.

****************

Avis aux consommateurs – Présence possible de di(2-ethylhexyl) phtalate (DEHP) dans certains aliments et boissons importés de Taïwan
http://www.inspection.gc.ca/francais/corpaffr/newcom/2011/20110529f.shtml

L’Agence canadienne d’inspection des aliments (ACIA) avise la population de l’ajout possible de di(2-ethylhexyl) phtalate (DEHP) à certains aliments et boissons importés de Taïwan.

**********************

The Canadian Food Inspection Agency (CFIA) issues public advisories and email notifications for food recalls for all high-risk food recalls (mainly Class I) when the product is available for sale or could be in consumers’ homes.

All other recalls (Class II and III), and food products that are sold exclusively to restaurants, are posted on the CFIA’s Food Recall Report. Email notifications are also available for all allergen recalls.

Food and consumer product recalls are also available at www.healthycanadians.gc.ca.

 

Phthalates: Toxicology and exposure

phthalates are high-volume industrial chemicals commonly used as a plasticizer in various applications. They have adverse effects on the liver, kidneys, and mainly the reproductive system, and act as endocrine disrupting agents. Meanwhile, phthalates can be found in all environmental media, and exposure can take place via multiple routes. Overall, dietary intake is the dominated exposure route for most of these substances, particularly for DEHP. The most important policy-relevant question is the recent exposure during infancy and childhood and other critical times of development such as pregnancy. These data are urgently needed for a valid risk assessment.

 

May 29, 2011

The Nutri-Con Campaign

There are reasons I don’t promote vitamins and supplements. The Organic Consumers Association does a great job.  Thanks to OCA for initiating this campaign.

J.O.RHN

 

The Nutri-Con Campaign

kale harvest

A campaign to expose the hazards and limited effectiveness of synthetic vitamins and supplements, creating marketplace awareness and demand for truly organic, naturally occurring vitamins, botanicals, & supplements.

 

The Truth About Vitamins & Supplements

by Ronnie Cummins, National Director, OCA

The Organic Consumers Association’s nationwide campaign, Nutri-Con: The Down Side of the Vitamin & Supplement Industry, exposes the hazards and limited effectiveness of synthetic vitamins and supplements, and creates consumer awareness and marketplace demand for truly organic, “naturally occurring” vitamins, botanicals, and supplements.

May 28, 2011

Allergy Alert, May 27 2011

A recall has been added to the CFIA’s Food Recall Report.

Class 1
Reason for Recall: Allergen – fish and shellfish
Product(s): Kasugai Peanut & You (KSG-MIX SEAWEED PEANUTS CRACKER)
Recalling Firm: Tokushin Enterprises Ltd.
Distribution: British Columbia, Alberta, Saskatchewan, Manitoba Ontario and Quebec

Product details are available at http://www.inspection.gc.ca/english/corpaffr/recarapp/2011/20110527e.shtml

 

Un rappel a été ajouté au Rapport sur les rappels d’aliments de l’ACIA.

Classe 1
Raison du rappel : Allergène – poisson et de mollusques
Produit(s) : « Kasugai Peanut & You » (KSG-BISCUIT D’ARACHIDES D’ALGUE DE MÉLANGE).
Entreprise effectuant le rappel : Tokushin Enterprises Ltd.
Distribution :  Colombie-Britannique, en Alberta, en Saskatchewan, au Manitoba, en Ontario et au Québec.

Vous trouverez les détails sur le produit à l’adresse suivante : http://www.inspection.gc.ca/francais/corpaffr/recarapp/2011/20110527f.shtml

 

The Canadian Food Inspection Agency (CFIA) issues public advisories and email notifications for food recalls for all high-risk food recalls (mainly Class I) when the product is available for sale or could be in consumers’ homes.

All other recalls (Class II and III), and food products that are sold exclusively to restaurants, are posted on the CFIA’s Food Recall Report. Email notifications are also available for all allergen recalls.

Food and consumer product recalls are also available at www.healthycanadians.gc.ca.

L’ACIA publie des mises en garde et envoie des avis par courriel sur les rappels d’aliments à risque élevé (principalement ceux de la classe I) lorsque le produit est en vente ou pourrait se trouver chez les consommateurs.

Tous les autres rappels (classe II et III) ainsi que les produits vendus exclusivement aux restaurants sont publiés dans le Rapport sur les rappels d’aliments de l’ACIA.  Les avis par courriel sont offerts pour tous les rappels d’aliments contenant des allergènes.

Les rappels d’aliments et de produits de consommation sont aussi diffusés sur le site www.canadiensensante.gc.ca

May 27, 2011

Holistic Nutrition, Initial Consultations

 Holistic Nutrition Consultations, Summer 2011

 Jessica Oliver RHN

 Jessica Oliver is a Registered Holistic Nutritionist inVancouver, BC. She holds a Diploma in Natural Nutrition from The Canadian School of Natural Nutrition,Vancouver, BC. She has a deep-seated work-ethic and has never stopped working or giving to others. She loves helping people find viable solutions to their problems. Nutrition is a great because changes are at your pace and at the end you’ve got real life skills to prevent disease, improve your health and that of your whole family.

 The first step on the journey to health involves reducing the toxic burden on our body systems. We are bombarded daily by a chemical slurry, by reducing the accumulation of things that make us sick, we get better. You all know what you should or shouldn’t do; Jessica is here to provide educational information that empowers you to make better choices.

 We do the best we can based on the information we have, unfortunately with the advent of marketing we are often swayed by fancy words and packaging. Jessica is here to teach you to read between the lines, to discern and protect yourself from false claims.

 Through a Nutritional Consultation with Jessica you will gain insights into the factors that contribute to your symptoms of over-weight, pains and digestion to name a few. You will receive a detailed analysis of your current state of health and a strategy to address those concerns. Jessica will find overlooked details and  help connect the dots.

 You will have a new awareness about food and product quality, you will be empowered to make informed decisions. You will have direction, short and long-term measures to get you on track to achieving your optimum health for life. Your life will never be the same, knowledge is power and Jessica provides information in plain English so that you can make the best decisions.

Email Jessica to arrange a consultation. In the email include your phone number and the best time you can be reached. jessicaoliverrhn.vancouver@gmail.com

 Initial Consultation

Rate of $225 includes the following:

  • 2-3 hour, in home Consultation
  • 7-10 page written Personalized Report and Recommendations
  • 30 minute Follow-up Chat, by phone or internet
  • email follow-up
Feature Benefit
Product Assessment Empowers You to make healthier choices for life.
Lifestyle Assessment Deep understanding of the factors contributing to your symptoms
Nutri-System Assessment Insight into the state of your Body Systems
LAF & NSP Report Summary Personalized Nutrition Recommendations
  Personalized Exercise Recommendations
  Personalized short-term measures (herbs, cleansing, etc…)
  Personalized Spiritual Balancing Recommendation
Follow-up Chat Feedback, questions & answers
Email On-going supportive resource

For more Information and to book an appointment follow this link:

 http://cultivate-health.com/cultivate-health/rates-and-services/

May 25, 2011

Environmental Working Group, 2011 Sunscreen

Happy Summer!

 Information to empower you to make the best choice of sunscreen is found here at EWG’s comprehansive database of over 1700 products and 292 brands .

February 4, 2011

Food; Sustinance or Sacred?

Food is sacred, to some of us. We value time with loved ones around the dinner table. Familiar smells from the kitchen evoke vivid memories reconnecting us with the past. Our food is more than our sustenance it is the thing that ties us all together, through time.

Since the 1980’s our main crops have been systematically ‘genetically modified’, corrupted, manipulated and sold to us. In fact, it was deliberately kept on the down-low. Somehow, somewhere along the way we lost our Right to choose, our Right to be informed, our Right to safety.

All these Rights and more are ours to Claim as citizens of a democratic society. Despite legislative bodies to protect Citizens, despite endeavours to uphold these Consumer Rights, the hoodwinking continues.  A  healthy diet includes foods grown in nutrient rich soil with clean water. It supports local entrepeneurs, ethical treatment of animals and sustainable agriculture practices.  An informed ‘consumer’ is a healthy person.

February 3, 2011

Sandorkraut- my fermentation hero

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December 9, 2010

Juliette of the Herbs – PREVIEW

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December 7, 2010

Do we care where our food comes from?

 Thoughts on The Globe and Mail episode: Part 1: Do we care where our food comes from?

Canada is slipping in global markets, why? The Canadian dollar is strengthening therefore our market share is dropping. How do Canadian Farmers compete in World markets? What will markets pay a premium for? For Farmers to be successful they need to cater to a Premium Market and not aim to be the lowest-cost producer. Agriculture products must exceed international standards. What current practices undermine our ability to export this commodity? It’s time to innovate and lead with ‘glowing hearts’. For Canada to thrive in the world market it makes sense to support sustainable, organic practices.

Video Link

http://www.theglobeandmail.com/news/national/time-to-lead/global-food/part-1-do-we-care-where-our-food-comes-from/article1813388/

Research and Links

Journal of Farm Economics Vol 49,#5 , (Dec 1967) pp 1351-1354   http://www.jstor.org/pss/1237026

Canadian Wheat Board- Organics Sector Marketing Initiative  http://www.cwb.ca/public/en/about/osmdi/

 http://uregina.academia.edu/Andr%C3%A9Magnan/Books/177400/The_Canadian_Wheat_Board_and_the_creative_re-constitution_of_the_Canada-UK_wheat_trade_wheat_and_bread_in_food_regime_history

A DISCUSSION PAPER ON AGRONOMIC ASSESSMENT
OF ROUNDUP READY WHEAT http://www.non-gm-farmers.com/news_print.asp?ID=1125

December 4, 2010

Say ‘NO’ to Premarin

This discussion has gone on long enough, time animals are declared sentient beings in Canadian Law and protected from being used as things.

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December 3, 2010

Tom Regan, A Case for Animal Rights

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November 20, 2010

Live like you never died

As I approached my 34th birthday I found myself in a contemplative mood. I opened my box of photos that chronicle my life and sorted them by decade. What does it all amount to? What life lessons have I learned and are there any I am still repeating? What is the big picture, the archetypes and symbolism? With these thoughts swirling in my mind, I contemplate how I will share the most painful parts of my life. I am one of the lucky ones who escaped a violent husband. Reading the paper this morning reminded me of all the young women who haven’t and won’t get a second chance. Twelve years have passed since then and I have consciously chosen to surround myself with loving supportive people, with their support I heal a little more with each passing year.

It’s late on a Saturday, The red digital numbers of the kitchen clock catch my eye, 3:33am. What am I still doing up? I wonder, walking into the living room. I hear the noises of a scuffle, through my open balcony doors, some yelling. Could be kids messing around, it’s a busy downtown Vancouver street. Quiet but distinct, a distressed scream, help me!, the sound cuts straight to my soul. I walk out onto my balcony, my view is obscured by trees and bushes except for a circular clearing . In the iris of light I see the figure of a woman face down on the ground, a man stands over her. Her silhouette struggles to her knees, she rises only to be grabbed and flung about by the man figure. 10 seconds feels like a half-hour, grabbing the phone I dial 9-1-1. Watching I see the police arrive and then an ambulance, she was hurt. I Thank God she asked for help and I heard her. Intervention is a delicate matter and if not handled properly can lead to severe harm to the person you are aiming to help.

Once upon a time that could have been me on the ground. I was 22 when I got away from my husband of four years who battered me. How many times did I not cry out for help for fear of death? He was devious to the point where he avoided leaving marks on my face when he hurt me. It took one year for him to hit me the first time, I had little or no marks but I lost my hearing for 3 weeks in my right ear and inside, I was broken. It is only in silence that this violence can happen. There is no shame in being a survivor of violence but the victims often feel that way.

The tide turned when one day my instinct of ‘fight’ finally over came fright. He crossed a line and punched me in the face. Somewhere along the way I’d gotten good at taking punches . My body absorbed the impact then in one fluid movement I clocked him in the jaw. He was spun around by the force of my blow and landed face down in the dirt. He laughed a sinister laugh as he rose and dusted himself off. Then he did the most amazing thing, he walked away. I stood there shaking, I had fought back and won. It was several months before he attacked me again. The first picture above is a collage from some photos taken while I was married. This one below is from the last 10 years.

The poem that follows is one I wrote once I had escaped. The last time I shared it, I was a guest speaker at a womans shelter. It is with love and hope that I share this snippet of my life. Peace

November 18, 2010

My Quotes

Google it before you Gobble it!

November 12, 2010

Vancouver Food Policy Council Meeting

Heading to the Meeting

Vancouver Food Policy Council Meeting
Wednesday, November 10th, 2010

Attending these public meetings is a great opportunity to hear from people who are active in planning and executing goals that support Food, Health, Food Security, Urban Farming and markets. Each person has unique skills that combined create a framework that contributes to feeding Vancouverites. It is in that room that I heard the words Justice and Sustainability interconnected.

The Council discussed a variety of topics. They discussed the current definition of Food Security and it was suggested ‘Food Resiliency’ was more accurate. An Urban Farmer, Grad Student and new Council member presented his work. He is finding opportunity in changing conditions and developing specific ‘working groups’ and an Urban Farmer Network. All in all it was an enlightening evening filled with positive energy, bright minds and good snacks. Every chair was taken and it felt good to be with like-minded enthusiastic and productive people.

November 7, 2010

Your Personalized Plan for Optimium Health

  Your Personalized Plan

A Step-by-Step Plan for Mind, Body, and Spirit
In Just 8 Weeks You’ll Experience:
• Increased energy
• more restful sleep
• increased mental acuity
• Stress reduction
• Fewer illnesses

Feel Better and Live Healthier With Your Customized Program
When you start Jessica’s Optimum Health Program, she’ll customize a plan just for you, taking into account your personal dietary restrictions, exercise habits, and any existing health conditions, including heart problems, diabetes, osteoporosis, cancer, and more. This is ideal for anyone looking to improve their health, regardless of age, gender, or current health status.

The first step is to learn what ‘foods’ are not health promoting and choose to avoid them. When a new diet is adopted there is a biochemical process, stored toxins are released, and changes happen on a cellular level. These changes can affect the mind as old emotional patterns embedded in DNA are transformed. Healing presents a chance to resolve old wounds.

After an eight-week customized plan you will be we on your way to achieving you goals. I will introduce you to new ways of eating, thinking, and living your life. Changes are both subtle and gradual, so that new habits become a part of your overall lifestyle.

Whether your objective is to eat better, lose weight, reduce stress, age gracefully, or reduce the risk of disease, you’ll find the tools, advice, and support you need to enhance your life and achieve optimum health.

Diet is an aspect of our personality and there is a relationship between what we eat and how we act. Changes involving diet, lifestyle and attitude will be unique to each individual. The speed of change will depend how different the new diet is to the old one, a persons resolve, commitment, inherent strengths and weaknesses.

October 29, 2010

Taste and Associated Nutritional Benefits

Today’s subject; Balancing the five tastes, what is Savory /Umami? Ketchup plays a staring role in many popular meals. Without consciously knowing it, we have instinctively been balancing the ‘five tastes’. It is said a healthy meal has the full spectrum of flavor; Sweet, Sour, Salty, Bitter and Savory / Umami, (Spicy also has it’s place).

 “Umami is best described savory, and is detected in amino acid rich foods that give a sense of lingering mouth-feel and body. Umami is not a strongly detectable taste of itself, but it tends to accentuate and embolden other tastes. Umami intensifies sweet and salty, and rounds out sour and bitter.”

 Original ketchup recipes call for Fish Sauce which provides the Savory / Umami flavor. Fish is a good source of protein and thus the amino acid Glutamate. There are 22 amino acids that make up “protein” so they are found in varying quantities in all meats, poultry, fish, eggs and seaweeds, seeds, nuts and legumes. Tryptophan, for example is an amino acid that is found in large quantities in Turkey.

 It is interesting to note the brain recognizes nutrients, The specific amino acid responsible for the flavor Savory / Umami is glutamate (in conjunction with the ribonucleotides inosinate and guanylate.) When reading a Nutrient Data Label, the word ‘Protein’ indicates the estimated quantity of undefined amino acids contained in a serving.

 The sense of taste is a recognition of nutrients. The flavor Savory/ Umami is detected in amino acid rich foods like beer, red wine, soy sauce, fish sauce,anchovy paste, pickled herring, Parmesan and Roquefort cheese, Truffle and other Mushrooms, Worcestershire Sauce and Sauerkraut.

Heinz ketchup Ingredients: Tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices.

 

“Ketchup was sold nationwide in the US by 1837 thanks to the hard work of Jonas Yerkes, who sold the product in quart and pint bottles. He used the refuse of tomato canning-skins, cores, green tomatoes, and lots of sugar and vinegar. Lots of other small companies followed suit-by 1900 there were 100 manufacturers of ketchup. The big success came in 1872 when HJ Heinz added ketchup to his line of pickled products and introduced it at the Philadelphia fair. The Heinz formula has not changed since, and has become the standard by which other ketchups are rated.” 

Currently mass produced ‘condiments’ are preserved with vinegar so what could be an excellent source of nutrition has been replaced with a product that ‘tastes good’ but offers little actual nourishment.

I am my own experiment but I would like to see a prospective study where commercial, vinegar based condiments are replaced by traditional fermented ones.

Science has dissected nutrient components and reassembled them into ‘food’ additives that claim to enhance flavor, emulsify fats, and extend shelf life. Naturally occurring Proteins undergo processing and become products/ commodities.

  

GLUTAMATE, is an amino acid and neurotransmitter, it is involved with cognitive functions like learning and memory. The protein in wheat may be 30-35% glutamic acid. Glutamic acid is found commercially as a flavor enhancer on the form of MSG sodium salt monosoduim glutimate.

 INOSINATE is a nucleotide monophosphate important in cellular metabolism. Commercially it is manufactured with the aid of genetically modified organisms into compounds for use as a flavor enhancer in soups, sauces and seasonings. Three compounds of this manufacturing process include E 631 disodium inosinate, E 632 dipotassium inosiate and E 633 dicalcium inosinate.

 GUANYLATE , guanosine monophosphate GMP, Is used commercially as a flavor enhancer produced from dried fish or seaweed. It is found in the form of E 627 disodium guanylate, E 628 dipotasium guanylate and E 629 calcium guanylate.It is often used in instant noodles, potato chips, savoury rice, tinned vegetables, cured meats and packet soups.

 

Once upon a time food preservation techniques enhanced the nutritional value of ‘condiments’ and Ketchup wasn’t always made with tomatoes! More than merely an addition for mouth feel or moisture ketchup, mustard, pickles and sauerkraut played a role in nourishing our bodies and minds.

With a little time and know-how it is possible to prepare food in such a way that it becomes more nutritious and easy to digest. North America in general is a society that is overfed and under nourished, instead of investing in multi-vitamin pills and specific supplements try introducing a natural dose of synergistic nutrients from whole fermented foods into your everyday eating. Here is a recipes for comparison. If you make some I would love to hear about your experiences with the process.

Recipe Above: From Nourishing Traditions by Sally Fallon. Revised 2cd Edition. “The Cookbook that challenges politically correct nutrition and the diet dictocrats.”

 

REFERENCE

 Umami – How Cooking with Umami Rich Foods (Parmesan Cheese, Fish Sauce, Anchovies…) Will Make You a Better Cook! http://hubpages.com/hub/Umami—How-Cooking-with-Umami-Rich-Foods-Parmesan-Cheese–Fish-Sauce–Anchovies-Will-Make-You-a-Better-Cook

Glutamic acid; From Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Glutamic_acid

 Amino acid; From Wikipedia, the free encyclopedia Http://en.wikipedia.org/wiki/Amino_acid

 Inosinic acid; From Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Inosinate

Guanosine monophosphate: From Wikipedia, the free encyclopedia Http://en.wikipedia.org/wiki/Guanylate

A Brief History of Ketchup http://www.essortment.com/all/historyketchup_rlju.htm

October 20, 2010

Jessica’s Best 2010 Chocolate Chip Cookies

 

Jessica’s Best-ever 2010 Chocolate Chip Oatmeal Cookies

Ingredients:

    WET

  • ¾ c. Ghee / Grapeseed Oil (1:3)
  • 11/2 c. Raw cane Sugar
  • 1 TBSP Blackstrap Molasses
  • 2 Organic EggsDRY
  • 2c. Slow Oats
  • 1c. unbleached white four
  • ½ c. “Nutracleanse”
    •  
      •  
        • (ground flax, Psyllium Husks, Dandelion Root Powder, Burdock Root Powder, Fenugreek Seed Powder)
  • 1 tsp baking soda (alum free)
  • 1 tsp. Cinnamon
  • ½ tsp Sea SaltLast but not least!
  • 1 ½ c Chocolate chips
  • ¼ c. Walnut halves

 

Method:

  1. Preheat oven to 3500F (1800)
  2. In a large ceramic / glass bowl mix all dry ingredients. Except Choco-chips and Walnuts. When adding the slow oats crumble them with your hands.
  3. In a blender add all wet ingredients and blend till smooth.
  4. Pour the wet ingredients into the dry ingredients and stir, add the choco-chips and walnuts (crumble with hands ), stir until throughly combined.
  5. Drop 1 TBSP of batter at a time onto a greased baking sheet, leave 2” between cookies.
  6. Bake 10 minutes until golden.

 Makes about 3 dozen cookies

October 14, 2010

Food Policy Council Meeting

  Wednesday October 13th, 2010

 I did something different today, I went to a meeting of the Vancouver Food Policy Council. The Council is comprised of people from a broad spectrum including SPEC, Parks Board, SFU, UBC, Vancouver Coastal Health, Provincial government, Urban farmers and Vancouver School Board.

Tonight I experienced democracy in action. Each and every one of these people is there because they care about contributing in a meaningful to the quality of life of all Vancouverites.

 The Council was formed in 2003 as a result of a City mandate for sustainable food systems. They are engaged and effective in supporting communities across Vancouver with programs such as community gardens, pocket markets and zero-waste programs.

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June 26, 2010

Vitamin D

Tis the season for building bones and the immune system. Vitamin D is produced in the skin and metabolised in the liver. Some foods like fish, butter and liver contain it however primarily the body is designed to use sunlight to make it.

These days I see fortified this and that and it makes me wonder, so I started doing some research. Vitamin D is not a Vitamin like any other in that it is a precursor to steroids in the body. Research is emerging and caution is needed. 

Summer is here so get out and get your Vitamin D supply stocked and if you are concerned about your vitamin status, get it tested before you go out and spend all kinds of money on supplements you may not need and that may cause more harm than good in the long run.

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May 28, 2010

Transcend Dieting

TRANSCEND DIETING

As a Holistic Nutrition Coach I consider all aspects of a persons diet, lifestyle and family history to discover the barriers to health. I address nutritional, environmental and spiritual underlying factors of weight problems, allergies, digestive problems and circulation. Poor diet in itself is a stress on the body. I will assist your shift to a sustainable way of eating that supports wellbeing and longevity.

Discover a way of eating that embraces whole foods, the natural cycles of the seasons and life stages. Tap in to your natural, radiant healthy self, reveal your beauty from the inside out. Reconnect to life and love though food. My clients have expressed how much fun they were having with my recipes and food recommendations. The results I have seen include; weight loss, mood balance and increased energy.

 I am here to discuss nutrition with anyone seeking advice on how to build and maintain optimal health. I look forward to helping you to experience renewed vitality and joy as you satisfy the needs of your body-mind, spirit and taste buds!

May 17, 2010

“With great respect, with great love, I welcome you all, with all my heart.”

I decided to open with this quote by Swami Gurumani Chilvilasananda because she cultivates inner freedom and speaks beautifully to the body-mind-spirit connection. Her series of talks on discipline and the senses in the summer of 1995 at Shree Muktananda Ashram in N.Y State  is documented in the book,  The Yoga of Discipline

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