Nuff said! If you would like to learn more about non GMO, pesticide free food visit this link at beyond organic IT’s FAST, EASY and very user friendly. Sincerely, Celina Hoffman.
Watch this video…we need proper food labeling
Nuff said! If you would like to learn more about non GMO, pesticide free food visit this link at beyond organic IT’s FAST, EASY and very user friendly. Sincerely, Celina Hoffman.
Watch this video…we need proper food labeling
Learn how damaging antibiotics can really be! Be sure to go the opposite route and put good germs back in your body with probiotics. Probiotic literally means “For Life” So who needs them and how do you get them? Remember digestion is the key to overall wellness.
From the very first breath you take, you’re exposed to probiotics.
On the way through the birth canal during a normal delivery, a newborn gets dosed with bacteria from their mother. This event starts colonization in the infant’s gastrointestinal (GI) tract of ‘good’ bacteria. Compelling new research now shows many caesarean-section infants have less-than-optimal health after birth. This is most likely because they are not exposed to the mother’s healthy bacteria in the birth canal which would then serve to populate its own GI tract.
As you mature, you’re faced with many threats to the beneficial bacteria in your gut… from chlorinated drinking water… to overly-processed foods.
The ‘good’ bacteria in your gastrointestinal system can only provide you with optimum health if the proper balance of different types of bacteria is maintained in your gut.*
This is where probiotics can have a profound effect… not just on your GI health, but on your overall health as well.* Keep in mind, 80% of your immune system actually lives in your gut.
Probiotic formulas are available with many different types of bacterial strains… with the most common being Lactobacillus acidophilus. But as you’ll find out shortly, not all probiotics are created equal… and not all probiotic formulas are properly produced to provide optimal benefits.*
In general, if formulated properly, the major benefits of a high-quality probiotic are to…
I strongly believe the key to an optimal probiotic formula is through 100% GrassFed Dairy in a food source. Beyond Organics Amasai, really raw cheese and sueroViv is loaded with probiotics and are delicious! An easy way to get this very important bacteria into your children!
November 26, 2009
Food recalls seem out of control these days. We’re not just seeing a few sporadic cases of food poisoning here and there anymore. I regularly publish recall alerts for hundreds of thousands of pounds of beef and poultry. Here’s a recent one for half-a-million pounds of beef possibly contaminated with E. coli O157:H7. And that’s just the tip of the iceberg if you factor in the pages upon pages of salmonella recalls.
It’s enough to make you scared of eating anything. In fact, it is enough to make us call our legislators and demand action! The problem is – we don’t ask ourselves, or our legislators, if we’re taking the “right” action. What we end up with are misguided attempts at regulation and laws written by academia and corporate agriculture, such as NAIS. Perhaps we need to take a step back and ask ourselves if we’re treating the symptom or the problem. One man who has done just that is Joel Salatin. I have been granted the honor of asking Mr. Salatin a few questions about our nation’s food supply – especially in regard to food safety – and without further digression I’d like to share his responses with you.
Do you think there are more cases of food-borne illnesses per-capita these days, or are we just hearing about more of them due to the media and better reporting by government agencies?
I believe we’re having far more per capita. While it’s true we’ve always had food issues, from botulism poisoning to undulant fever, the historic figures are very, very low. If you add obesity and Type II diabetes into the mix – in a way, they are pathogenically caused as well because the food is not real food; it’s pseudo food. Amazingly, we’ve become a culture that considers Twinkies, Cocoa Puffs, and Mountain Dew safe, but raw milk and compost-grown tomatoes unsafe. The fact that we have an entirely new lexicon of salmonella, listeria, bovine spongiform encephalopathy, campylobacter, E. coli, etc. speaks to the new generation and penetration of the current food borne pathogen situation. Furthermore, it’s hard to empirically measure secondary results of tainted food, like the things that occur when people eat genetically modified organisms, irradiated foods, or pasteurized milk. Some of these things take a while to develop into problems, just like infertile frogs, three-legged salamanders, and crippled eagles did not happen immediately when DDT was developed. The long lag between cause and effect is hard to measure, and very hard to quantify in today’s fast-paced data and news system.
Do you see a legitimate, defensible role for state and federal government agencies to play in protecting American consumers from food-borne illnesses? If so, what would that be?
No. This side of eternity, a perfect system does not exist. To assume that government agents are more trustworthy than business, or journalists, or farmers, is inherently ridiculous. Unscrupulous people exist in all vocations. That is why we have third-party independent accreditation that works fairly well in many areas, from certified General Motors mechanics to schools to Triple A to Underwriters Laboratories. Every time the government gets involved with these things, rather than being voluntary, they move into the realm of force, and that completely changes the dynamics. When the Sheriff shows up with an arrest warrant and a gun, that’s a very different dynamic than Triple A sending me a letter telling me they will drop my two star hotel status because their inspection found wrinkled sheets in Room 129. And that extra force allows the independent certification status to assume inordinate power, which ultimately attracts more unseemly characters to its model – both the regulators and the regulated. It all boils down to trust. Indeed, on my end I see incredible abuses from regulators, especially toward small operators. When people say we just need to create more honesty in the government program, they are speaking from incredible naïveté, in my opinion. We have more dirty food, more centralized mega-processing facilities, and less nutrition now than we did in 1906 when Teddy Roosevelt railed against the packing industry exposed by Upton Sinclair’sThe Jungle. Both Sinclair, and to a great extent Roosevelt, wanted much bigger government and far more intrusion into the marketplace. Within six months after The Jungle hit America’s shelves, meat sales dropped nearly 50 percent. Rather than waiting for this marketplace spanking to have its effect, Roosevelt and the industry created the Food Safety and Inspection Service. That organization and the incredible power it wields have systematically banished the embedded butcher, baker, and candlestick maker from America’s villages. We’ve had three overhauls of the system: 1947, 1967, and 2000 – and each time, within 18 months, the US lost half of its smallerabattoirs. People must realize that giving that power to the government is inherently flawed because it will inevitably attract abuses that more gentle, voluntary, privately-operated systems do not.
Is there another country in the world that has a safer, more equitable food production system that allows for corporate agribusiness to thrive without putting small farmers out of business and without endangering consumers? If so, what can we learn from them?
My sense is that most developing countries have far more food freedom. Whether it’s safer or not, I don’t know. But it’s certainly no worse. The point is that you can’t define safety necessarily. I consider pastured livestock and poultry safe; the poultry industry considers me a bioterrorist because the Red-winged Blackbirds commiserate with my chickens and will transport their diseases to the since-based, environmentally- controlled Tyson chicken houses, endangering the entire planet’s food system. We’re seeing studies coming out of land grant colleges now saying that meat laced with antibiotic residues due to subtherapeutic antibiotic feeding in Concentrated Animal Feeding Operations is safer for consumers than meat carrying no drug residues. The fact is that those of us promoting a heritage-based food system are under assault by the industrial-governmental fraternity just as surely as Native Americans were nearly annihilated by government policy in earlier times. Largely for the same reasons. They threatened the American way of life (read Wall Street there) or they jeopardized decent western contrivances like Roberts Rules of Order and cobblestone streets. Read what the founders of our country said about the Naive American – “just barbarians”. By whose standard? And read what the government-industrial food complex says about heritage food – it endangers the world food supply because it’s not science-based; it plays to ignorant and duplicitous consumers; it’s a waste of land because we can’t afford these low production numbers, etc.
Historically, respecting an indigenous view while allowing techno-innovation has not been possible. The technology conquers and subjugates the heritage-based. The European Union is attacking heritage-based Polish sausage and Swiss artisanal cheese with a passion. My friends in China tell me that a thriving local food system exists there that would put America to shame. And people not far removed from the land know the difference between the good local stuff and the junk. They export the junk and eat the good stuff themselves. Oh that Americas would have such discernment.
What would a “sane” Food Bill look like to you? Or would there even be one?
We wouldn’t even have a Food Bill if I were in charge. The first response to that is: “But then the big corporations would just take over and it would be worse than today. After all, the free market is why we’re in the mess we’re in.” On the contrary, the U.S. has not had anything resembling a free market for well over a century. You could argue that ever since that big-governmenter Abraham Lincoln created the US Department of Agriculture, we’ve had inappropriate government agents meddling in the food system. The fact is that the terrible food things that have been developed have come at the financing, either directly or through research, of the government. Why does Monsanto get to park their recruitment bus on the campus of Virginia Tech for several days each year – for free? I personally have had numerous professors from Virginia Tech visit our farm and express great interest in researching some of our environmentally-friendly practices, but lament that they can only get seed funding from multi-national corporations so they can’t do this kind of research. Again, the framers of the Constitution very carefully spelled out the duties of the government, and they were extremely minimal. The reason was that as soon as an area of the culture comes under the authority of the government, that area quickly develops cronyism, a big business agenda, and lack of respect for dissenters, which is now what the local food movement represents. I would call it a freedom of food choice movement.
In my book Everything I Want to Do Is Illegal, I quote at length from the written testimony of government food police who make no secret that they believe consumers cannot be trusted to make their food decisions. If choosing how to feed my internal three-trillion member bacterial community that is responsible for my health and energy doesn’t represent the most basic Malthusian desire for personal autonomy, I don’t know what does. The Constitution guarantees the Right of Contract, and yet the food police routinely waltz between the farmer and consumer, waving thousands of pages of regulations, and bringing along agents carrying big badges and sidearms to interfere with the right of contract. If we truly allowed unfettered right of contract, the entrepreneurial explosion of creative heritage-based food offered to the local marketplace would topple America’s industrial food complex.
The only reason America’s food is as industrial and non-local as it is, is because government force encourages such a system. Absent that meddling, thousands and thousands of local food entrepreneurs would spin circles around the subsidized, corporate-welfared food system.
Why don’t small farmers band together to lobby Washington? Could the combined power of thousands of small farmers compete with the centralized power of a few corporate interests?
Lobbying takes time. Lots of time. And numbers. And money. I’ve been trying all my life to encourage this, but like everyone else, I don’t have the time, money, or numbers to get it done. And too many small farmers still believe the government is a sugar daddy. So more than half the potential supporters are lobbying to get subsidies for small farmers instead of big farmers. Why don’t we forget about subsidies? Period. But we’ve raised a generation acculturated to believe government candy is free, and justified. And then certified organics also split up the small farmer group. That probably more than anything splintered what could have been a significant block. Now much of the time and energy that could be devoted to just creating market freedom are being siphoned off in suits and protests against industrial organics. We just still have way too many people who trust the government and think business is inherently evil.
First, let me be clear that the industrial food agenda, along with its complicit government fraternity, is evil. These folks lie, steal, cheat, kill, whatever. It’s an evil agenda, with evil planners, evil strategists, and evil execution. Certainly some sincere-minded and honest folks are caught up in it, but it behooves us to appreciate the evil ambition of these people. When Monsanto purposely used geriatric rats in their GMO feeding trials for the FDA, or cleverly falsified data to receive rBGH approval and infected and afflicted hundreds of thousands of dairy cows with mastitis, and then used crooked judges to agree that placing rBGH-free on milk labels on artisanal milk actually harmed consumers – that bespeaks an evil, deceptive company and agenda. And the rest of their cohorts are just like them. So nobody should think that these outfits have a benign, population-friendly agenda. And nobody should underestimate their connivances to advance their agenda.
That said, here’s my rule for legislation: if Monsanto is for it, I’m against it. If Monsanto is against it, I’m for it. Ditto large meat packers, the USDA, etc. A person is known by the company he keeps. These outfits aren’t Jesus spending time with sinners to bring them to repentance. They are Devils trying to dupe and destroy ecological, economic, and social wholesomeness. This test for legislation can save you lots of time and consternation trying to figure out all the details. I don’t have enough to time to read it all or understand the legalese. I listen to people I trust and assume the enemy hasn’t suddenly converted.
Thanks for asking these questions, and I hope my answers aren’t too rambling, but in today’s world, you can’t take these positions without some fleshing out and context.
You can eat dairy again! Because these cows have the right genetics! They are A2 Cows. Find out why A2 cows make all the difference between lactose/dairy intolerance and allergies here, and why you CAN eat dairy as long as it’s from the A2 grade cows! Which is all Jordan owns! Hip Hip Hooray!!!!!!
****NEVER HEATED ABOVE 101.5 DEGREES!****
This cheese is 7 percent protein, and high in Omega 3, Omega 6, vitamins and minerals. In addition, extra probiotics are added to the cheese. It will be available in Cheddar, Havarti, or Blue Cheddar.
Jordan is using old world methods to keep his dairy products under 101 degrees so, technically raw, and killing bad bacteria with a very low heat process that is longer, to allow the bad bacteria to die off, without killing the vitamins and proteins that are in the milk.
Jordan Rubin’s Beyond Organic Raw Cheese is processed on the same land where the cows are milked and done in small batches to bring you the best product. Most “Raw Cheese”, from other manufacturers, is heated to just 1 degree under traditional pasteurization temperatures so that it can be called “raw” without actually being much different from every other cheese product in the market. Beyond Organic uses very low temperature pasteurization so that the vitamins and nutrients in the milk are not destroyed.
Beyond Organic Raw Cheese is made from real whole milk that runs about 4.5% fat and is rich in Omega 3s.
In addition to all of that, Jordan infuses each batch of cheese with probiotics!
Beyond Organic Raw Cheese is an artisanal, hand-crafted, never heated above 101 degrees, cheese infused with probiotics. Beyond Organic cheese is created by their own award winning cheese maker. Made fresh on a family owned farm from raw milk produced by GreenFed cows, and infused with a powerful clinically studied probiotic, Really Raw Cheese is amongst the purest and healthiest cheese in the world! Beyond Organic Raw Cheese provides high quality protein, calcium and vitamins and is easy to digest.
You’ve never had a cheese until you’ve consumed Really Raw Cheese. 100 % Green-Fed, organically produced, high quality cheese, coming from dairy that has a unique genetic composition providing for great health. Probiotic infused to support digestive and immune system health. Really Raw Cheese is never heated above cow body temperature. That’s 101.5 degrees for those not familiar with bovine health. Really Raw Cheese comes in multiple varieties is farmstead and artisanal which means we make it in small batches, hand-crafted, old-world produced, using the highest quality, full mineral sea salt, infused with probiotics, great for you and your family.
A GreenFed diet is ideal to create health for ruminant animals such as cows, goats and sheep. Beyond Organic cows are raised on pastures that are pesticide, herbicide and chemical fertilizer free. They consume grass and other forage such as forbs, legumes, and herbs. When consuming GreenFed beef and dairy you can be sure you are getting the proper balance of omega 3 to omega 6 fatty acids. Beyond Organic’s GreenFed meat and dairy products are loaded with probiotics, enzymes, vitamins, minerals, omega 3 fatty acids and CLA.
Humans Live To Eat (clip from movie Over the Hedge) This is one of my favorite parts of the movie of Over the Hedge because unfortunately it’s the sad truth for most Americans! Click on the link above to see what I’m talking about. (We are making ourselves sick and we can prevent it)
More from Rubin’s website:
Eating to Live
Did you know that the major causes of unhealth that result in 85 percent of all deaths are health issues that can be addressed through diet and lifestyle changes?
The good news is that you can learn how to make healthy changes in your life, starting with learning how to eat to live.
Proper diet is imperative for extraordinary health, but since the mid-20th century, the standard American diet has lost its nutritional power due to factors such as:
The first thing to remember in eating to live is to eat what has been created for food and eliminate or at least minimize processed, commercially grown food. The second thing is to eat foods in a form that is healthy for the body. Emphasize a whole-foods diet rich in the highest quality proteins, carbohydrates, fats, vitamins and minerals. These are found in foods and beverages like organic fruits and vegetables, nuts, seeds, pure water, cultured beverages and organic, free-range meat and poultry products.
Macronutrients and Micronutrients
Macronutrients are nutrients required in the highest amounts; micronutrients are essential dietary elements required in only small quantities. Our bodies require the three macronutrients protein, carbohydrates and fats. Proteins supply energy and provide the structural components necessary for growth and repair of tissue. Carbohydrates and fats function to supply energy. Vitamins and minerals are needed in small quantities (micronutrients), but are essential for normal growth, muscle response, health of the nervous system, digestion, production of hormones and metabolism of nutrients.
Eat What Has Been Created for Food
Eating what has been created for food includes consuming a diet rich in healthy proteins, carbohydrates and fats found in lean wild meats, poultry and fish, eggs, vegetables, fruits, nuts, seeds, legumes, properly prepared grains and healthy sweeteners and beverages. Consuming whole foods (unprocessed foods) is key. Organic foods are recommended. They’re foods without commercial pesticides, fungicides, antibiotics and preservatives.
Include healthy proteins, which are the building blocks of organs, muscles, nerves, enzymes and hormones. Only animal proteins, like meat, eggs and dairy, contain all of the essential amino acids and are complete protein sources. Recommended animal proteins are properly raised beef, lamb, buffalo, venison and other clean red meats; fish with fins and scales from oceans and rivers; chicken, turkey and other poultry raised in a free-range setting.
Carbohydrates provide energy needed to drive bodily chemical processes. The simple sugars eaten by our ancestors were highly nutritious fruits and vegetables, raw honey and sprouted/germinated grains. (Sprouting and germination allows grains to come alive, making nutrition within the seed available.)
Healthy fats are necessary. Here’s why:
It is important to get healthy fats, so include foods such as properly raised beef, ocean-caught fish and free range, organic high-omega-3 eggs. Choose grass-fed, free range or organic meats because when animals graze on their natural diet of greens, their diet is automatically rich in these essential fats.
Remember, eating food that is healthy, useable and health-promoting for the body—natural, organic, unprocessed and properly prepared—provides food that is high in nutrients, easily digestible and free of chemicals and additives.
The Perils of Modern Processing, Additives, Preservatives, etc.
Since the early 1900s whole grains have been routinely processed, removing most of their nutritional content, and the average diet has been comprised of processed foods rather than fresh foods. The past two generations have literally grown up on highly-processed fast foods, leading to diets of:
Whole Foods and Organic Foods
Remember, consuming whole foods (unprocessed) is key to eating the healthiest way, and organic foods—foods lacking commercial pesticides, fungicides, antibiotics, hormones and preservatives—are recommended. Whole foods contain all the essential nutrients and other important natural compounds, and have not been highly processed or loaded with man-made chemicals.
Okay, so now that you have all this information and you’re understanding the importance of it all,what do you do with it? You may be asking how do I know when I go to the specialty grocery store that I’m actually buying the grass fed and finished meat, cheese and drinks? How do I really know that I’m getting what I think I’m paying for?…My husband and I always wished that we could buy a huge piece of land and raise our own cattle, beef and products, but we have never been in the position to be able to undertake such a thing. On the other hand the other thing we always wished for was that someone would just raise and make products the way we know they should. You know make it EASY! Well someone finally has! YAY!!!!!!!! And who better than Jordan Rubin himself? Yes that’s right he created with God’s help and blessing a new company called Beyond Organic. So this is the place people, where you can be truly confident and know that you are getting what you are paying for.
I am thrilled to announce that the official launch of Beyond Organic is now underway. The last few months have been wild—and productive. Every member of the Beyond Organic team has been working tirelessly getting our products and tools ready for launch. I want to personally thank everyone who has been involved in the process of production, design, and packaging.
As you know, Beyond Organic is a mission-driven company. We want to inspire people to achieve amazing health. We want to educate people so that they can share this powerful message. We want to give back to those who need it most. Our products may be the best of the best, but it is our mission that will truly set us apart.
If you want a healthy source of foods and beverages, I have faith that you will help Beyond Organic achieve its mission. Below you will find several links that I hope will encourage you to embrace our mission. The first is a short, two-minute video clip from our new TV show. After God led me to search the scriptures to understand his plan for stewardship of resources and wealth from His perspective, I began praying this prayer regularly. I encourage you to pray a prayer like this as well and to share this video with everyone you know and love.
The second link will let you download a small section of my new book, Live Beyond Organic. Finally, I have included an article from our brand new magazine, Beyond Organic Living, which outlines not just how we are going to give back, but why I was personally called to do so.
I have waited years to launch this company, but I’ve spent a lifetime building this mission.
To Living Beyond Organic,
A1 beta Casein
It is believed by many in the scientific community that the majority of our milk might be contributing to some of the diseases so prevalent today, specifically cardiovascular disease.
Milk proteins come in two types, whey and casein. Casein comprises about 80% of the total protein in milk, and of that protein there are A1 and A2 beta-casein. Cows pass down either A1, A2 or both to their offspring just like we pass down eye color to our children. A thousand years ago the majority of cattle were A2, then the genetically mutated A1 strain appeared. The original A2 milk is generally produced in Africa, Asia and France, and also in goats milk. Upwards of 90% of cattle in the US are A1 cattle, but Beyond Organic’s dairy herd is 100% A2 beta-casein cattle. Beyond Organic’s Amasai, Raw cheeses and all other products made with diary will come from A2 cattle. Why is that important?
Emerging evidence is showing an association between a particular protein ( A1 beta-casein ) found in cows milk and an increased risk of developing heart disease and insulin-dependant diabetes. It may also aggravate neurological conditions such as autism and schizophrenia.
According to research, A1 milk is more likely to be a factor in heart disease and Type 1 diabetes. Spearheading the research was New Zealand scientist Dr. Corran (Corrie) McLachlan, who said that the protein casein found in the milk is the culprit.
McLachlan had spent five years researching A1 beta-casein protein to theorize that it is linked not only to heart disease, but also to Type 1 diabetes, autism, and schizophrenia. According to McLachlan, “There are three types of casein in cow’s milk, called alpha, beta, and kappa. Each type comes in certain variants, depending on the genetics of the cow that produced it. For example, more than 70% of Guernsey cows produce the A2 variety of beta casein in their milk, where 70% of Red Danish Dairy cattle produce the A1 variety of beta casein.” The researcher also pointed out that one cow could produce both A1 and A2 because it could receive different genes from the mother and father. Black and white Friesian cows, very common in dairy herds in many countries, have this combination of the two genes.
If you are interested more in this science, there’s a great book called “The Devil in the Milk” by Dr. Thomas Cowan.