Did you know that Food rights in Illinois are currently being threatened?
Raw milk always seems to be a hot point with many governmental bodies.
Whether you choose to consume this product or not, should the government take away your freedoms?
In our broke state of Illinois the Department of Public Health (IDPH) is revamping their regulations to add more regulations which you the tax payer will have to fund. While there exists no health reasons for these changes IDPH is proposing new regulations on raw milk which would greatly increase costs for farmer, putting many out of business; and limit the access to this food in the state, denying consumers their freedoms.
Below are steps you can take to help protect food freedoms in Illinois.
|Tell IDPH to Leave the Raw Milk Law the Way It IsStop the Illinois Department of Public Health from issuing any raw milk regulations!
Under current Illinois law, farmers can sell an unlimited amount of raw milk on the farm without a permit. The Illinois Department of Public Health (IDPH) is in the process of drafting a regulation to change that — a regulation that would severely restrict consumer access and deny raw milk producers the ability to make a living.The proposed regulation would prohibit producers from selling more than 100 gallons a month; in addition, it would require raw dairy farmers to comply with Grade A standards, costing farmers thousands of dollars to upgrade their dairy facility. Further, the regulation would ban herdshare agreements, even though Illinois law recognizes dairy livestock boarding contracts as being legal.IDPH is proposing to change the law even though there have been no cases of foodborne illnesses attributed to raw milk produced in Illinois going as far back as at least 1999.
|TAKE ACTION – #1Email the IDPH Division Chief and Your Illinois Legislators Email Molly Lamb, the Division Chief of IDPH’s Division of Food, Drugs and Dairies; tell her that IDPH should leave the law the way it is and not issue a regulation on raw milk. Ms. Lamb’s email address is email@example.comInclude represenatives on the administrative Rules committee http://www.ilga.gov/commission/jcar/member.pdfPlease copy your State Representative and State Senator on the email to Ms. Lamb.Need help finding your state legislators? Click hereSome state legislators do not have an email address. If that is the case, please either fax or call their office to let them know about your opposition to the proposed regulation.|
|TAKE ACTION – #2 Attend the May 1 meeting of the Raw Milk Steering Committee in Bloomington The committee will finish drafting the proposed regulation; the meeting is open to the public. Please make plans to attend.When: 9 a.m. to 2 p.m., Wednesday – May 1, 2013 Where:
Illinois Corn Growers Association Building
14129 Carole Drive
Bloomington, Illinois 61705
Why: Oppose any regulation that limits access to raw milk and hinders raw milk producers
|TALKING POINTS1. If it’s not broke, don’t fix it. The current laws are working. There have been no cases of foodborne illness attributed to any Illinois raw milk producers going at least as far back as 1999.2. The regulation would have a devastating economic impact on Illinois raw milk producers with the 100-gallon limit. Consumers will no longer contribute to the state economy, instead spending their money with out-of-state raw milk producers.3. The new regulations will cost money to enforce. Why is a state that’s in terrible financial condition spending money on something that isn’t a problem? State resources can be better spent elsewhere.4. IDPH is exceeding its lawful powers; there is nothing in the law to allow it to limit the amount of raw milk producers can sell. The department is trying to ban herdshares with the proposed regulation despite Illinois statute recognizing dairy livestock boarding contracts as legal.5. The proposed regulation will take away options on food choices from educated consumers. Many potential raw milk sources will not be able to stay in business with the 100-gallon limit.|
IDPH has charged the Raw Milk Steering Committee (a subcommittee of the Illinois Food Safety Committee) with drafting the proposed raw milk regulation. The subcommittee is stacked with people from the conventional dairy industry and the Department of Public Health that are totally opposed to raw milk. An IDPH official admitted that the department is trying to have these proposed changes become law through rulemaking because the Illinois Legislature would never pass what IDPH wants to do. While IDPH is trying to limit how much raw milk producers can sell, the Illinois Department of Agriculture is promoting the “Illinois Product Challenge” encouraging residents to buy more of their food from Illinois producers [see the press release at www.agr.state.il.us/newsrels/r0726121.html].The subcommittee is scheduled to finalize the rules in a May 1 meeting in Bloomington that will be open to the public. There are other steps that need to be taken before the rule is officially proposed to the general public; the time to stop it is now, before it gets any further along in the rule-making process.A googlesite, Raw Milk Threatened in Illinois, has been set up for Illinois raw milk supporters to follow current activities and updates (short link: http://goo.gl/Lr2s9) and is posted athttps://sites.google.com/site/rawmilkthreatenedinillinois
GAPS diet is essentially a form of Paleo, with protocols for healing and sealing the digestive tract. Paleo is a great way to focus your dietary choices, removing the processed foods and finding good sources of pastured and organics options. Our ancestors didn’t have to worry about how their food was being raised as we now do. If the soil the plant grows in or animal grazes upon is lacking in nutrients, the end product will be lacking as well. For sources of nutrient dense foods find your local Weston A. Price chapter ours for the Northwest Cook County is http://chapters.westonaprice.org/nwcookcounty/
Originally posted on Paleo Works: How To Diet:
What is paleo, or the caveman diet and how do you do it?
Let’s strip it back down to basics, pull up a chair and remind you.
Also known as a stone age diet, a paleolithic, evolutionary or dna diet, the pitch is simple: its about eating as our ancestors ate before the great agricultural revolution some 10,ooo years ago and thus no wheat, grains, legumes, sugar or vegetable oils, that is: no processed food!
Meals are based around meat, fish, saturated fat (from animals, avocados, nuts etc), green leafy vegetables, nuts, eggs, seeds and some low-sugar fruit mostly berries. Meals are tasty because we eat fat: fat is not the enemy, fat is our friend just as it has been across hundreds of thousands of years of ancestral health. And by fat we mean good saturated fat not man-made monstrosities like canola oil, hydrogenated fats or margarine.
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Sarah Pope, a Florida Weston A. Price Chapter Leader, and author of The Healthy Home Economist blog, walks viewers through accomplishing many tasks, and provides step-by-step instruction, vital information as well as inspiration on many topics vital to healthy living!
How to Make Homemade Baby Formula
Traditional Fats and Sacred Foods
Journey Back to the Kitchen
Tips for Limited Time and a Limited Budget
Introduction to Traditional Eating
Stocks and Soups
Proper Preparation of Grains and Legumes
Fermented Foods and Beverages
Salad Dressings and Basic Sauces
Here is a sampling of the content:
1. Making Homemade Baby Formula with Nourishing Traditions Recipes
Both the milk-based formula and the meat-based formula are made right before your eyes in this 20-minute video.
- Where to buy raw milk as well as all of the ingredients to ensure the best possible quality nutrients for your baby
- Why each of the ingredients is important to your infant’s development
- Which ingredients can and cannot be substituted
- How often each type of formula should be made
2. Healthy Fats and Sacred Foods
This 15-minute video addresses the myths and truths about cholesterol and fat-soluble activators. Incorporating traditional fats and sacred foods may be the best lifestyle change you can make to achieve optimal health for you and your family.
Nourishing Traditional Foods vital to being well nourished:
- Fish eggs
- Eggs Yolks
- Cod Liver Oil
- Coconut Oil
- Other Traditional Fats
3. Setting up your Kitchen for Traditional Cooking
Preparing nutritious meals from scratch need not be expensive!
This 9-minute video gives advice on:
- Food Processors
- Storage Containers
- Things to Avoid
4. Tips for a Limited Time and a Limited Budget
If your goal is to prepare most of your meals at home, this video is for you! Maximizing your pantry, refrigerator and freezer will ensure that a healthy meal can be pulled together in no time!
5. Healthy Snacks
This video shows you how to soak and dehydrate nuts and seeds to encourage an easy transition from refined, processed foods to nourishing, homemade treats!
Many thanks to Sarah Pope, The Healthy Home Economist, and The Weston A. Price Foundation for these helpful and inspiring videos!
Join us for an afternoon workshop that will empower you to have at least a basic understanding of how to decode & interpret ‘standard of care’ blood test results, such as: the Chemistry panel, which some labs call the Comprehensive Metabolic Panel or CMP, the Lipid Panel, and the Complete Blood Count or CBC, with differential. If time allows, attention will also be given to some very valuable blood chemistry factors that are not typically done on ‘standard of care’ blood tests.
Lead by: *Jim Marlowe, Nutrition & Health Counselor*
When: Saturday April 7th, 2012 1:00pm – 5:00 pm
Where: Hendrickson Room (south side) in the Arlington Heights Memorial Library
Cost: only $25
Please RSVP: firstname.lastname@example.org or call Renee Renz at 224-244-7369
After you have gone through the process of having a significant amount of your precious blood drawn and then analyzed by a lab, for the purpose of generating test results, have you wound up feeling disappointed and/or frustrated because one of the following happened:
1) You make an appointment with your doctor to find out about your blood test and he spends a minute or less looking at your results and without any explanation of your labs, he hands you a copy of your results and says “you’re fine”.
3) You get a call from your doctor’s office with the message that “everything on your blood test is normal” and they don’t send you a copy of your results.
4) you don’t get a call from your doctor’s office about your test results but you do get a copy of your results and you’re concerned when you see that one or more of your labs are outside of the ‘reference range’.
5) After having your blood drawn for testing, you don’t even hear from your doctor’s office and so you assume “that everything must have been ‘normal’ or they would have called me”.
If you would like to be able to ‘read’ your own blood test results, and in the process, reduce your dependence on your doctor.
Then mark your calendar April 7th 2012 for this workshop on:
UNDERSTANDING YOUR OWN BLOOD TEST RESULTS 101 – with Jim Marlowe.
If you have any recent, or not so recent, blood tests results, be sure to bring them with you because Jim will definitely help you to better understand them!
Jim Marlowe has been studying nutrition and the other fundamentals of health for 34 years. He has been doing nutrition and health counseling, on a professional level, for 26 years. In the early 90’s, he began to learn about the value of certain blood chemistry factors that are typically found on standard blood test. Eleven years ago, while working as the chief nutritionist at 2 different medical clinics, Jim began an in depth study of all the most commonly done blood chemistry & blood cell factors that can be found on blood test. Over the past 11 years, Jim’s experience of carefully evaluating thousands of blood test results, together with his knowledge of nutritional biochemistry, has helped him to develop a unique way of using blood test results as a tool for investigating the workings of a person’s metabolism that goes well beyond the issue of whether or not your lab results are in the ‘reference range’. Jim has helped his own clients, as well as the patients of many doctors, and even the doctors themselves, to better understand what blood test results are really indicating or suggesting. Jim currently has his own nutrition and health counseling practice, but he also works in close association with Dr. Lina Garcia, who is a holistic dentist, and Dr. Joe Grasso, who is a holistic osteopathic physician. Jim has much experience teaching people how to use their ‘food as their medicine’, to strengthen themselves where they are metabolically weak and to balance themselves where they are metabolically out of balance. Jim faithfully practices what he teaches about eating and living healthy and will continue to study blood chemistry, nutrition and the other fundamentals of health for as long as he rides this planet around that star we call the Sun.
Are you interested in purchasing local foods but not sure what your options are for the Northwest Suburbs?
Interested in receiving regular seasonal deliveries of organic produce? Local drop-offs sites for pastured meats?
Come out and learn more at the
2nd Annual CSA* Expo *Community Sponsored Agriculture
presented by The NW Suburban Chapter of the Holistic Moms Network and the NW Cook County Chapter of theWeston A. Price Foundation
Friday March 23rd, 6:30-9pm
Arlington Heights Library
500 N. Dunton Avenue, 60004
Community Supported Agriculture (CSA) is a popular way for consumers to buy local, seasonal food directly from a farmer. Interested consumers purchase a share (aka a “membership” or a “subscription”) and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.
Meet local farmers, taste samples, and find out about CSA options in the Northwest Suburbs!
Two recent college grads discover where America’s food comes from when they plant a single acre of corn and follow it from the seed to the dinner plate. With the help of government subsidies, genetically modified seeds and powerful herbicides, America’s most subsidized crop becomes the staple of its cheapest—and most troubling—foods.
Contact Mary Green at marysgreenathotmail.com or for more information
CSAexpo2012.pdf Share this flyer with local businesses, neighbors and friends!
I received the below story in an email and I felt this needed to be shared. What you don’t know can harm you and we need to open as many eyes as possible to what is considered food in our society. Read this inspiring story below to find out what is possible with your financial support. I think it’s a real eye opener for those who think ending GMOs is a long, drawn out, and difficult process.
It took the audience just 11 minutes―11 minutes to give up food brands they had grown up with and to commit to seek healthier non-GMO food. Of course this group had already been against genetically modified organisms as a concept. This was Greenfest after all; and in San Francisco no less. But when I asked them to honestly rate themselves on a scale of 1-100 how vigilant they had been at avoiding GMOs, the largest number of hands went up for lowest category―1-20. That’s typical of most US audiences. And so is what happened next…
After showing them photos of damaged organs from lab rats fed GMOs, skin rashes from farm workers picking GM cotton, and dead livestock that had grazed on the cotton plants; when they saw rodent studies showing a 5-fold increase in infant mortality, smaller babies, sterile babies, and severe immune responses; when they realized that genes inserted into GM crops can transfer into the DNA of bacteria inside our intestines and possibly continue to function, and that the poisonous insecticide engineered into Monsanto’s corn is found in the blood of pregnant women and unborn fetuses; when they learned how industry rigs their research to hide dangers and attacks independent scientists and their studies; when they discovered that FDA scientists had repeatedly warned of serious harm from GMOs, but the political appointee in charge―Monsanto’s former attorney―allowed GM foods on the market without any required safety tests; and when they discovered that the same doctors’ organization that first identified Gulf War syndrome, chemical sensitivities, and food allergies, now urges physicians to prescribe non-GMO diets to everyone; I asked the audience to rate themselves how vigilant they would be next week to avoid GMOs.
“How many will be low vigilance, 1-20?” No hands.
“20-40?” Still no hands
“40-60?” A couple of hands.
The most popular category shifted from the lowest vigilance (1-20) in the first vote, to the highest (80-100) in the second―just 11 minutes later.
I then reminded the audience of the strategy to eliminate GMOs, which we had discussed at the beginning: If brand managers from major food companies see any drop in market share that was attributable to growing anti-GMO sentiment in the US, it would be the food industry equivalent of a “Sell Signal.” GMO ingredients would be considered a market liability and be discarded. Remember, these same companies had quickly removed GMOs from their European brands when GMO resistance spread there. To hit that sell signal in the US, we think the tipping point requires about 5% of US consumers changing their diet.
I asked the audience, “How in the world are we going to get 15 million Americans to change their diet?” After the 11 minutes, I told them, “Now we know. We just tell them the truth.”
I then asked the audience to rate themselves how active they planned to be to educate people on GMOs. At the start of the presentation, most rated themselves in the lowest category. After 11 minutes, nearly everyone was in the highest.
“So you see,” I said. “The same information that changes peoples’ diets also makes the campaign go viral.”
Endgame for GMOs
Now it’s just a numbers game. Once we disseminate that information to enough people, it’s the endgame for genetically modified food.
The Institute for Responsible Technology has packaged this behavior-changing message into a full range of educational materials, organized local and national action groups, trained 750 people to give public presentations, and reaches 5-10 million people each month.
Because collective consciousness is starting to awaken to this issue, it’s become easier to get the word out and change lives. As the same time, we’re now getting flooded with opportunities and requests. With current staffing levels, we simply can’t keep up. We need your help.
We love our supporters. Our precious donors make our work possible. To you, and to everyone who has ever considered giving a donation, please understand that right now every single dollar has enormous leverage, driving us closer to a non-GMO future.
Help us harvest all this low-hanging non-GMO fruit. Please make a contribution to help end the genetic engineering of our food supply.
I wouldn’t say we’re in the home stretch just yet, but we’re banking the turn and hear the crowd cheering. It’s time to turn on the juice.
Thanks so much,
Jeffrey Smith, Executive Director
Join us for an evening of demystifying the process of making your own delicious, nutritious fermented foods. Edie Brennan, Certified Healing Foods Specialist and GAPSTM Practitioner, will lead us in a hands on demonstration of some fast and family friendly ferments such as kefir, pickles, sauerkraut, and fruit chutney.
Whether you’re new to cultured foods or are a fermenting pro, join us and share your questions and experiences. Learn more about why these traditional foods are so essential to our health, and how to get your families to enjoy them. Bring a small glass jar and a lid (pint or half pint) to take home a sample of your handiwork!
Friday, January 13th, 7:00 – 9:00 pm
Arlington Heights Memorial Library, Hendrickson Room
RSVP: email@example.com or 224-244-7369 so we can plan to have items for everyone to bring home.
Edie Brennan is a Master Certified Healing Foods Specialist and Certified GAPS Practitioner. She is passionate about helping individuals and families achieve abundant health and wellness. She owns and operates ABCI, a business that provides intensive behavioral programs, parent training, and dietary support to families of children with autism and other developmental delays, as well as providing in home support and coaching for any parents struggling with behavior problem. Edie is also available for individual consultations, workshops, and cooking classes to anyone interested in improved health through food and lifestyle changes. As a busy mom of three little lacto-fermented- pickle- eating cuties, she has learned to take a no frills, practical approach to making delicious and nourishing foods that families will love.
Thursday November 3rd, 7:00 – 9:00
Arlington Heights Memorial Library, Hendrickson Room
Bring a snack or dish to share as we join in fellowship and learning.
Watch the following presentation from the 2010 Wise Treaditions Conference:
Heart Disease and Molecular Degeneration:
The New Paradigm
When researchers first produced atherosclerosis in rabbits by feeding them cholesterol, they argued that atherosclerois was of an “infiltrative” rather than “degenerative” character. That is, cholesterol was so abundant that it infiltrated the blood vessel wall. Over the decades it has become clear, however, that atheroclerosis is an attempt to protect the lining of the blood vessel from toxic waste generated by the degeneration of vulnerable lipids. The process of molecular degeneration can be likened to breaking glass, and the formation of atherosclerosis can be likened to the process of cleaning up the broken shards. The danger is not gone forever, though, because these toxic waste management sites (or barrels of broken glass) can eventually burst and spill their contents into the blood, leading to clotting, oxygen starvation, and the death of local tissue that can result in a heart attack or stroke. The key to preventing heart disease according to the new paradigm is preventing the molecular degeneration in the first place.
Chris Masterjohn became a strict vegetarian in his late teens, but realized the importance of nutrient-dense animal foods in the human diet after discovering the work of the dental and nutritional researcher Weston Price and resolving a number of health problems by changing his diet. Over the past six years he has been a frequent contributor to the Weston A. Price Foundation’s quarterly journal, Wise Traditions, has spoken at the foundation’s annual Wise Traditions conference for the last four years, and currently maintains a blog on the Foundation’s new web site.
Chris created and maintains http://www.cholesterol-and-health.com, a website dedicated to extolling the benefits of cholesterol-rich foods and detailing the essential functions that cholesterol plays in the body. More than 40,000 people visit his web site every month. He has published two letters to the editor on the importance of vitamin E in preventing heart disease, one in the American Heart Journal and one in the Journal of the American College of Cardiology. Chris has also published a hypothesis on the molecular mechanism of vitamin D toxicity in the journal Medical Hypotheses, which was partly confirmed in an experimental paper published by researchers from Tufts University last year. He is currently pursuing his PhD in Nutritional Sciences at the University of Connecticut, focusing on the role of antioxidants in supporting healthy blood vessel function and reducing the risk of cardiovascular disease. Chris is currently preparing a manuscript describing his experimental results showing that antioxidants protect against some of the damaging effects of sugar consumption
This sneak preview covers how to prepare homemade cultured dairy foods on the cheap: yogurt, milk kefir and yogurt cheese. For cooks who are new to cooking real food, often these traditional cultured dairy foods seem to be an elusive challenge, but preparing them in your own kitchen is quite easy. With minimal effort and just a little time, you can prepare milk kefirs and homemade yogurts that are better for you and cost less than store bought versions. There is increased nutritional value in these different probiotic forms of raw milk: kefir, yogurt, and whey. Each type of milk contains highly absorbable calcium and good bacteria for health and vitality. Absorbable calcium from food is good for your teeth and bones.
Go to Jenny’s Nourished Kitchen FREE easy to follow milk fermentation lessons. There are four FREE videos.
- How to make kefir
- How to make whey
- How to make yogurt
- How to make farm cheese
If you have not tried making any of these at home, you are missing out on the joy of healthy food.
Do you need more help with healthy cooking?
If you are struggling with how to change your diet or how to cook healthy food such as the food described in “Nourishing Traditions” there is a solution. Jenny is offering a detailed cooking course with videos and 100 recipes. I am sharing this because I know that some of you will really enjoy this opportunity.
You can learn more about the course (which costs money) here