Artist Uses Everyday Organic Objects To Make Wonderful Patterns

By Mayukh Saha

Kristen Meyer, a designer and prop stylist based in Connecticut has found her unique art form. She makes wonderful geometric flat lay art by just using organic material she finds. By using common things like egg shells, petals, pebbles, etc., she has been able to create stunning patterns. Kristen puts the objects is such a meticulous fashion that they look perfect and whole.

But just placing objects is not art – you have to judge your surroundings properly and utilize the available materials in a specific manner to actually develop something into art. Kristen is able to do just that. She generally matches her work with light backgrounds which are pastel-colored and uses negative spaces so wonderfully that it brings out the art and the messages quite clearly. It’s almost like her art is going through a process of deconstruction. She describes it as “nature meets scissors”. Sometimes she uses the object as it is and sometimes she shapes it to make it perfect – just like her vision.

In one of her pieces, she has lines of different lengths made out of dry spaghetti sticks which are placed in a way that forms a circle. It actually resembles a gold coin. In another one, she has used autumn leaves to show that there is beauty in imperfections. That’s probably the motto of this artist. Whatever people throw away – maybe into a compost pile or in the garbage – are collected by her. Even if she goes out for a short walk, she would collect two to three leaves.

Her work is showcased in her  Instagram handle as well as her website. They are just so wonderful. Here are a few of her works:

Credit: Kristen Meyer: Website | Instagram

That’s just art – finding beauty where no one else sees it. Meyer shows that you can make art out of anything. You just need to have the vision to do so.

This article was sourced from Truth Theory

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What’s In Standard Fast Food & Chain Restaurants Menus: Seriously, Is It Safe To Eat?

By Catherine J. Frompovich

Up front, I must admit I have conflicts of interest in writing this article. I eat about 95% to 98% organically-grown food, mostly all fresh, too! That’s the extent of my “conflict of interest,” since I do not advertise any brands or products, and never have in my professional career.

With all the research since the late 1970s into what can make the human body sick, including the overwhelmingly outrageous additions of toxic agricultural and animal-husbandry-chemicals, food processing ingredients, and the fact most processed foods are made using fluoridated water, I came to the conclusion long ago, “You can’t poison a body into wellness,” so I structured my professional and personal healthcare lives to “walk the talk.”

I truthfully can say I’ve not been in a fast food chain restaurant (i.e., hamburger joint-type) since the 1960s! Even then, I think I was there maybe a total of a dozen times, as I really don’t like greasy food! However, in the 1990s, my late husband and I were on a bus trip for seniors and we had a ‘pit stop’ at one of those places. Boy, did I have a hard time getting eggs scrambled in butter!

Over the years the chemicalization of air, water and food has been nothing to sneeze at—literally or figuratively! According to The Telegraph News, the Number of toxic chemicals applied to vegetables has risen 17 fold since the 1960s was published November 27, 2017.

Do you know that the number of chemicals applied to leeks, onions, potatoes and wheat has been increasing steadily since the 1960s? Don’t many out-of-bag or box snacks contain most, if not all, of the above?

The above Telegraph article states:

Onions and leeks have seen the biggest rise in toxic chemicals applied to them with the number rising 17 fold from 1.8 in 1966 to 32.6 in 2015, the data showed.

Back in 1974 less than two chemicals were applied to an average wheat crop, a figure which rose more than ten fold to 20.7 in 2014.

And potato crops are now sprayed with five times more chemicals than they were in 1975 with the number rising from 5.3 to 30.8 in 2014.

[….]

Minimally as a precaution you should minimise your exposure to pesticides. The only way to guarantee that, is by eating organically.”

“A long term study of roundup in rats found that the lowest dosage, that was 75,000 times below the recommended dose of glyphosate [a common crop weed killer] had Anatomical Level toxicity leading to fatty tissue liver disease. [CJF emphasis]

Is there any wonder as to why U.S. citizens are packing on ‘the pounds’ like never before? The current obesity rate in the USA was confirmed in

A second study from the National Center for Health Statistics at the CDC showed that 39.6% of US adults age 20 and older were obese as of 2015-2016 (37.9% for men and 41.1% for women).

Source: Wikipedia

However, there is a “sleeper disease” sneaking in from eating all that chemicalized food; it’s “Nonalcoholic fatty liver.”

Nonalcoholic fatty liver disease (NAFLD) is a condition in which fat builds up in your liver. Nonalcoholic steatohepatitis (NASH) is a type of NAFLD. If you have NASH, you have inflammation and liver cell damage, along with fat in your liver.

Source: National Institutes of Health

What are the statistics for NAFLD?

Fatty liver disease affects more than 25 percent of the U.S. population. Too much fat in the liver may cause inflammation and scarring that can predispose to cirrhosis, preventing this hardworking organ from doing its job. Mar 22, 2017

Source: Wikipedia

***

The FDA should now be concentrating on testing all crops that are desiccated using glyphosate, these include wheat, oats, lentils, peas, soybeans, corn, flax, rye, triticale, buckwheat, millet, canola, sugar beets, sunflowers and potatoes.

Source: Sustainable Pulse

[CJF emphasis]

GMO Free USA’s Report “Eating Out: A Date With Glyphosate” lists three contaminants, including glyphosate and AMPA, [one of the primary degradation products of the herbicide glyphosate. AMPA has toxicity which is comparable to that of glyphosate and it is therefore considered to be of similar toxicological concern as (harmful in greater than 0.5 parts per billion) glyphosate itself. (1)].

The cumulative effect for the following restaurant types of foods that were tested: Casual Dining; Pizza; and Fast Food / Retail.

Check out how AMPA increases the Effective Glyphosate Levels!

According to Organic Consumers Association, in an online newsletter to me,

GMO Free USA tested foods from Chili’s Grill & Bar, Domino’s Pizza, Dunkin’ Donuts, IHOP, Le Pain Quotidien, McDonald’s, Olive Garden, Outback Steakhouse, Panera Bread, Papa John’s, Pizza Hut, Pret a Manger, Subway, Taco Bell, and Whole Foods Market.

As someone who has seen what poor eating habits and patterns over a lifetime can do to humans, I have to wonder when consumers will get it right about food. Most complain about the costs of organically-grown food? Well, have you checked out the costs of cancer treatment these days?

Most cancer drugs launched between 2009 and 2014 were priced at more than $100,000 per patient for one year of treatment.

Source: National Cancer Institute

How much of that does your insurance plan cover?

For those who want to “get it right about food,” here’s the 2019 Dirty Dozen” and “Clean Fifteen food lists prepared by Environmental Working Group.

Every year since 2004 the EWG Guide ranks the pesticide contamination of 47 popular produce items based on the results of more than 40,900 samples taken by the USDA. Here is 2019 Dirty Dozen & Clean Fifteen according to the nonprofit nonpartisan organization EWG:

Dirty Dozen:

  1. Strawberries
  2. Spinach
  3. Kale
  4. Nectarines
  5. Apples
  6. Grapes
  7. Peaches
  8. Cherries
  9. Pears
  10. Tomatoes
  11. Celery
  12. Potatoes

Clean Fifteen

  1. Avocados
  2. Sweet Corn
  3. Pineapples
  4. Sweet Peas Frozen
  5. Onions
  6. Papayas
  7. Eggplants
  8. Asparagus
  9. Kiwis
  10. Cabbages
  11. Cauliflower
  12. Cantaloupes
  13. Broccoli
  14. Mushrooms
  15. Honeydew Melons

Source: WorldHealth.net

Reference:

[1] Eating Out: A Date With Glyphosate, Tests show glyphosate is prevalent in restaurant food
https://gmofreeusa.org/wp-content/uploads/2019/03/Eating_Out_Date_With_Glyphosate_GMO_Free_USA_White_Paper.pdf

Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.

Catherine’s latest book, published October 4, 2013, is Vaccination Voodoo, What YOU Don’t Know About Vaccines, available on Amazon.com.

Her 2012 book A Cancer Answer, Holistic BREAST Cancer Management, A Guide to Effective & Non-Toxic Treatments, is available on Amazon.com and as a Kindle eBook.

Two of Catherine’s more recent books on Amazon.com are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008)

Image credit: Pixabay

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The ORAC Nutrient Values Of Food: How Important Are They? Could They Provide Cellular Protection Against EMFs/RFs/ELFs?

By Catherine J. Frompovich

Antioxidant value of foods is a nutrient quantification many folks probably are not familiar with, but ought to be.

Oxygen Radical Absorbance Capacity (ORAC), as it is called, may be more important to know, especially now, in these times of cellular assaults from all sides, e.g., Wi-Fi, AMI Smart Meters and the coming 5G, so as to help in warding off cancer-causing cells from forming due to greater likelihood of free radical formation, e.g., Oxidative stress, free radicals, and reactive oxygen species, as is being confirmed in most independent EMF/RF/ELF research regarding microwave non-thermal adverse health effects.

One visual example via microscope is called blood cell clumping or rouleaux, as Dr. Magda Havas, PhD, demonstrates in this video.

2:32 minutes

[embedded content]
https://youtu.be/L7E36zGHxRw?t=5

The higher the ORAC value, the higher the value in antioxidants demonstrated in vitro (lab tests), thus more capability for higher ORAC-value food providing DNA, telomere and cellular mitochondria protections, in my opinion.

The highest ORAC values are found in berries, nuts and seeds.

Nevertheless, there is a caveat I think I need to add: Food grown organically probably will have superior ORAC values, so why not buy “organic”?

Another significant factor to consider when purchasing food is:

The role glyphosate, the key ingredient in Roundup® weed killer, agricultural herbicide and field crop desiccant probably plays in food nutrient depletion.

Independent research indicates glyphosate attacks the immune system and impedes nutrients from being absorbed in humans’ intestinal walls and villi.

“The small intestine contains small finger-like projections of tissue called villi which increase the surface area of the intestine and contain specialized cells that transport substances into the bloodstream. Although these villi do not aid in the digestion of nutrients, they do help with nutrient absorption.”

Source: Chron

It is important to remember that heat plus various processed-food-manufacturing-production methods destroy many antioxidants. That’s why I’m a proponent of low-heat cooking and a food preparation regimen rich in conserving raw food enzymes, which I discuss at length in my last book, Eat to Beat Disease, Foods Medicinal Qualities.

ORAC [Oxygen Radical Absorbance Capacity] Scores are listed for hundreds of common foods most folks are likely to eat often, or on a daily basis. However, I produced the chart below from that source to give consumers some idea of how important ORAC values are to our overall nutritional state and immunity.

Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.

Catherine’s latest book, published October 4, 2013, is Vaccination Voodoo, What YOU Don’t Know About Vaccines, available on Amazon.com.

Her 2012 book A Cancer Answer, Holistic BREAST Cancer Management, A Guide to Effective & Non-Toxic Treatments, is available on Amazon.com and as a Kindle eBook.

Two of Catherine’s more recent books on Amazon.com are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008)

Image credit: Pixabay

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The Cornucopia Institute Issued A Guide To Organic Certifiers: Information Consumers Ought To Know

By Catherine J. Frompovich

In March 2019, The Cornucopia Institute produced a 22-page online report “The Gatekeepers of Organic Integrity.”

On page 5, they discuss “hydroponics” as being incompatible with organic principles. Then, on page 7 “Container Hydroponics” is discussed along with the certifiers allowing them. Livestock management projects are covered starting at page 9 through 15. Certifiers and imported goods are covered on page 16. Personally, I find the report’s Conclusion somewhat inconclusive, pardon my saying.

Here is where consumers will find a “Guide to Domestic USDA Accredited Certifiers.”

March 14, 2019, Cornucopia issued a press release wherein this appeared:

[….] the USDA’s poor oversight of federally accredited third-party certifiers has paved the way for illegal output from “factory farms” that now dominate the $50 billion organic market basket.

[….]

“You can run but you can’t hide,” said Kastel. “Congress intended this to be a transparent process and we aim to shed sunlight on the cozy relationship between organic scofflaws and the certifiers they are paying.

The graphic below is taken from Cornucopia’s online report.

The Cornucopia Institute does an excellent job of keeping tabs on the organic food growing industry for which I, for one, am truly grateful. They are at the forefront of making certain the “organic” label means what it says.

Congratulations and kudos to The Cornucopia Institute, and thank you for what you do.

Image credit: Pixabay

Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.

Catherine’s latest book, published October 4, 2013, is Vaccination Voodoo, What YOU Don’t Know About Vaccines, available on Amazon.com.

Her 2012 book A Cancer Answer, Holistic BREAST Cancer Management, A Guide to Effective & Non-Toxic Treatments, is available on Amazon.com and as a Kindle eBook.

Two of Catherine’s more recent books on Amazon.com are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008)

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70% of Produce Sold in US is Contaminated With Pesticides, Even After You Wash It

By Elias Marat

If you’re buying fresh fruits and vegetables in the United States, 70 percent of it will carry pesticide residues on it even after you’ve washed it, according to a new study from a widely-respected health advocacy group.

The Environmental Working Group’s annual analysis of U.S. Department of Agriculture data offers grim evidence of the over-saturation of pesticides and toxic chemicals in conventional agriculture in the United States, with top crops such as spinach and strawberries counting among the most contaminated produce.

The group hopes the report will inform shoppers of the risks inherent in buying and consuming conventionally-grown produce versus organic fruits and vegetables.

Most surprisingly, kale–that trendy dark green superfood that’s risen to the top of health-conscious grocers’ lists in the past decade–is among the top three contaminated fruits and vegetables, with 92 percent of non-organic kale containing residues from at least two or more pesticides. Some kale sampled carried the residue of no less than 18 different types of pesticides.

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In a statement, EWG toxicologist Alexis Temkin said:

“We were surprised kale had so many pesticides on it, but the test results were unequivocal … Fruits and vegetables are an important part of everyone’s diet, and when it comes to some conventionally grown produce items, such as kale, choosing organic may be a better option.”

Both spinach and kale carried between 10 to 80 percent more pesticide residue by sheer weight than any other crop, respectively ranking second and third on the “dirty dozen” list of popular vegetables carrying the most pesticides.

Strawberries lead the pack, containing an average of nearly 8 different pesticides per sample–a shocking figure when considering that the average U.S. resident consumes around eight pounds of fresh strawberries per year.

Strawberry growers in regions across the west coast dump vast amounts of pesticides and poisonous gases on fields to make them safe for strawberry cultivation before further exposing crops to fumigation. The use of toxic pesticides in agricultural communities has seen California cities such as Oxnard, Santa Maria and Watsonville face mounting numbers of respiratory disorders, birth defects and illnesses, particularly by farm workers and neighborhoods near the fields.



And while the European Union has banned many of the pesticides used by U.S. strawberry growers, lobbyists from corporations like Dow Chemical Company have ensured that government turns a blind eye to the overuse of carcinogenic pesticides.

The EWG also noted that over “90 percent of samples of strawberries, apples, cherries, spinach, nectarines and kale tested positive for residues of two or more pesticides.”

All nutritional experts and scientists agree that people benefit from a diet rich in fruits and vegetables, as well as fresh produce–be it organic or conventional, depending on people’s budgetary constraints.

Yet the continued excessive usage of pesticides–largely by big food manufacturers and growers seeking to minimize costs–has made it difficult for health experts and regulatory bodies to accurately gauge the extent of pesticide exposure in our day-to-day lives, let alone to understand how the combinations of chemicals we’re exposed to can affect our bodies.

EWG research analyst Carla Burns noted:

The main route of pesticide exposure for most Americans who do not live or work on or near farms is through their diet … Studies have shown that eating fruits and vegetables free of pesticides benefits health, and this is especially important for pregnant women and children

Yet the researcher noted that regardless of the grim findings from the EWG study, “the health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure.”

EWG’s “Dirty Dozen” for 2019 is:

  1. Strawberries
  2. Spinach
  3. Kale
  4. Nectarines
  5. Apples
  6. Grapes
  7. Peaches
  8. Cherries
  9. Pears
  10. Tomatoes
  11. Celery
  12. Potatoes



This article was sourced from The Mind Unleashed

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