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Archive for April, 2013

Paleo Meatloaf

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The other night I was searching the web for a recipe for Paleo Meatloaf that did not contain bread crumbs or other grains. I found quite a few recipes, but most used Worcestershire sauce or ketchup in the recipe. However, I did find one recipe that I tried and it was the most delicious meatloaf recipe I ever tasted …

Italian Meatloaf

I didn’t have all the ingredients, so I substituted green bell pepper for roasted red pepper and left out the dried parsley.

This recipe included a made-from-scratch tomato sauce for the top of the meatloaf. There was no compromise on truly healthy paleo ingredients.

It called for baking the meatloaf at 400 degrees F for 35-40 minutes.

I like to cook my meats at lower temps. So, I set the oven for 325 degrees F and timed it for 40 minutes. When the timer rang, I put in a meat thermometer. I took the meatloaf out of the oven at 1 hour when it registered 160 degrees F.

With every bite, I said to myself, “OMG, this is the best meatloaf I have ever tasted!”

Try it! You’ll like it!

News Release

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Hidden Poisons In Your Food

It’s getting harder and harder to make healthy food choices these days. Deceptive marketing and misleading labeling are commonplace. Some critical information necessary for you to be able to make truly healthy choices is legally absent from the label. It’s almost impossible for the average consumer to know what’s really healthy to eat.

You really need to be a food detective to give yourself half a chance of choosing foods that promote rather than destroy your health. However, there is so much misinformation about what is truly healthy that even the best investigators can be fooled. A number of experts and organizations that claim to provide genuine facts to help consumers stay healthy are guilty of spreading half truths.

Most people don’t have the time or desire to spend hours upon hours researching the literature to discover the truth about the food they eat. And even if they do, few know how to tell if a study is biased and provides incorrect information. For example, one study may say soy is healthy and healing. Another says it’s harmful. Other examples of controversial foods or food ingredients with conflicting messages about healthfulness include canola oil, meat, high fructose corn syrup and aspartame.

So, what’s a person to do?

The key is finding a few honest and reliable resources that you can trust to provide accurate and truthful information.

One of those resources is Food Additives: A Shopper’s Guide To What’s Safe & What’s Not. It has stood the test of time. Soon to be released in its seventh edition, the 2013, 20th Anniversary Edition has grown from a 64-page pamphlet listing only food additives and their safety ratings to a 144-page book that gives information on …

  • how to read labels
  • how to identify and avoid genetically engineered foods (GMOs)
  • why Generally Recognized As Safe (GRAS) does NOT mean an additive is safe; and why many GRAS additives are NOT safe
  • identifying additives that are potential carcinogens
  • how to identify irradiated foods and why they should be avoided
  • what those pesky little stickers on produce items mean
  • food additives that are not listed on the label

Everyone needs to know this information if they want to be healthy. The book is pocket sized and easily carried with you to the grocery store when you shop.

The author, Dr. Christine H. Farlow, D.C., has been actively investigating and researching the safety of food additives since 1991. She is committed to finding the truth about these chemicals, many not adequately tested and used far too often, in the food we eat.

Her interest in the study of ingredient safety started with the “Healthy Eating” classes she held in her office. It accelerated in December 1990 when her dad was diagnosed with cancer.

Farlow is a Doctor of Chiropractic with a specialty in Nutrition. She practices chiropractic and nutritional counseling at her office in Escondido, CA, and also does telephone consultations. Counseling patients since 1984, she is a veteran at teaching people how to make healthy eating and lifestyle choices.

Food Additives: A Shopper’s Guide … can be ordered online at foodadditivesbook.com or on amazon.com Farlow can be contacted through her website, christinehfarlowdc.com.

Food Additives: A Shopper’s Guide … Marks 20th Anniversary

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Food Additives: A Shopper’s Guide  To What’s Safe & What’s Not has been in print for 20 years. The 20th anniversary is being marked by the release of the new 2013 Revised Edition … the 7th revision.

What started out as a little white 64 page pamphlet that listed only rating codes and food additives …

Food Additives: A Shopper's Guide To What's Safe & What's Not

has evolved into a 144 page pocket-size book …

that gives information on …

  • how to read labels
  • how to identify and avoid genetically engineered foods (GMOs)
  • why Generally Recognized As Safe (GRAS) does NOT mean an additive is safe; in fact, many GRAS additives are NOT safe
  • identifying additives that are potential carcinogens
  • how to identify irradiated foods and why they should be avoided
  • what those pesky little stickers on produce items mean
  • food additives that are not listed on the label

Food Additives: A Shopper’s Guide  To What’s Safe & What’s Not is a handy pocket-sized book that you can easily carry with you in your pocket or purse when you shop. You will become a master label reader and you will know what’s in the food you’re buying and whether is it’s safe or not. It will help you to make informed choices about the food you eat.

Learn more here … but don’t buy.

Take advantage of our 20th anniversary special offer here
Good until April 15, 2013.

After April 15, get your copy here.