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How Inflammation Could Be Preventing You From Losing Weight & Foods To Help You Combat It

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Many people believe that inflammation causes a variety of ailments and diseases, and this is true, at least to some degree. But inflammation is also a natural, healthy response to cellular damage, and the response of a healthy immune system to a perceived threat. Chronic Inflammation, however, is a symptom of something negative happening in the body, and it forces us to investigate and discover the root cause of our discomfort.

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When inflammation happens it acts as an alarm to the body, telling it to bring in disease fighting cells and extra nutrition to heal the damage on the area. When any part of the body is inflamed, it is either damaged and healing or damaged and deteriorating.

In this case, damage is cause by cell trauma. External force or internal trauma is caused either by toxicity of some kind and/or a lack of nutrition, which leads to cells malfunctioning.

So when our intestinal tract is inflamed, we are not absorbing nutrients, putting us into starvation mode which in turn results in elevated levels of cortisol, which can cause a myriad of different illnesses.

Symptons

  • Ongoing, irritating pain in the body (like the joints or muscles)
  • Allergies or asthma (especially when they keep getting worse)
  • High blood pressure or blood sugar problems
  • Ulcers and Irritable Bowel Syndrome (constipation or diarrhea)
  • Constant fatigue or lethargy
  • Skin problems or red, bloodshot eyes

Below is a list of Anti-Inflammatory Foods to help you combat inflammation, courtesy of Live Science and Prevention:

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  • Cold-water fish: These are among the best sources of omega-3 fatty acids. Jimenez recommended salmon, herring, tuna and mackerel and advised consuming two or three servings (about 12 ounces or 340 grams) per week.
  • Avocados: “Avocados have great anti-inflammatory properties,” said Laura Flores, a San Diego-based nutritionist. They contain “phytosterols, carotenoid antioxidants, omega 3 fatty acids and polyhydroxolated fatty alcohols” — compounds that can help reduce inflammation. A 2013 study in the journal Food & Function found that people who ate a hamburger with avocado had lower CRP levels four hours after eating than those who did not.
  • Broccoli and other cruciferous vegetables: Broccoli, Brussels sprout, kale and cauliflower and other green leafy veggies contain sulforaphane, which is associated with blocking enzymes that are linked to joint deterioration and, consequently, chronic inflammation, according to Victoria Jarzabkowski, a nutritionist with the Fitness Institute of Texas at the University of Texas at Austin. Sulforaphane also may be able to prevent or reverse damage to blood vessel linings caused by chronic blood sugar problems and inflammation.
  • Watermelon: Watermelon contains lycopene, a cellular inhibitor for various inflammatory processes. It also works as an antioxidant to neutralize free radicals. Additionally, watermelon contains choline, which helps keep chronic inflammation down, according to a 2006 article published in Shock medical journal.
  • Walnuts and other nuts: Jimenez said that these are another great source of omega-3 fatty acids.
  • Onions: Their anti-inflammatory properties have made them a popular home remedy for asthma for centuries. Onions are a good source of quercetin, which inhibits histamines known to cause inflammation, according Jimenez.
  • Whole grains: Whole grains like brown rice, quinoa and bulgur wheat have been associated with decreased CRP levels, according to studies in the journal Molecular Nutrition & Food Research and in the Journal of Nutrition. Another study in the Journal of Nutrition found that people who ate fewer whole grains actually had higher inflammation markers. The fiber in whole grains can help mediate inflammatory processes by helping with weight loss and feeding beneficial gut bacteria associated with lower levels of inflammation, according to the Arthritis Foundation.
  • Certain spicesThe University of Wisconsin lists ginger, rosemary, turmeric, oregano, cayenne, cloves and nutmeg as possessing anti-inflammatory compounds that inhibit the biochemical process of inflammation.
  • Raisins: Berries are bright, shiny, and famously chock-full of free radical–fighting antioxidants, but as you stock up on the blue-and-red beauties, keep in mind that their wrinkly relative, the raisin, can also keep inflammation in check. “Snacking on raisins, and other fruit in general, tends to reduce a marker of inflammation known as TNF-alpha,” says Jim Painter, PhD, RD, a professor at Eastern Illinois University.
  • Soy: Beans in general are great sources of anti-inflammatory botanical compounds known as phytonutrients, but soy has been singled out by researchers for its ability to reduce the inflammation marker C-reactive protein, says Wendy Bazilian, DrPH, RD, author of The SuperfoodsRx Diet. This is great news for your heart—high levels of C-reactive protein have been linked to coronary artery disease. Another bean benefit: the protein-rich, satisfying legumes are good candidates to displace pro-inflammatory meat in meals. (But make sure your soy is organic, non-GMO.)
  • Salmon: Salmon may be pricier than most four-legged meat options, but it’s a notoriously good source of omega-3 fatty acids. It also bests plant-based sources of the nutrient, which your body can’t process as well. But you don’t need to make it the main event at every meal. In fact, all you really need to do is aim to minimize your ratio of omega-6 to omega-3 fatty acids. “Just a fifth of a teaspoon of fish oil to a teaspoon of omega-3 fatty acids a day is the amount you need to bring your fat consumption into balance,” Painter says.
  • Ginger: This spicy root has gained a following for its nausea-calming powers, but it has another trick up its sleeve—inflammation crushing. Studies have linked the root to lowered post-exercise inflammation and a drop in joint pain caused by the chronic inflammatory conditions osteoarthritis and rheumatoid arthritis. While researchers haven’t pinpointed its anti-inflammatory effects to a single component, it’s likely one of the culprits is the plant’s active compound gingerol, Bazilian says.
  • Sweet Potato: Nutrient-packed sweet potatoes are great news for your heart, skin, and immune heath, but bad news for inflammation markers. “Foods high in the vitamins C and E and the carotenoids, alpha- and beta-carotene, like sweet potatoes, are anti-inflammatory,” Rosenbloom says. And they’re not the only orange food you should load up on; pumpkins, cantaloupe, apricots, and carrots are also good sources of carotenoids and vitamins.
  • Cherries: One fruit that stands out from the pack is the tart cherry. Like berries, the fleshy fruit abounds in anthocyanins (a type of phytonutrient), but it also delivers a uniquely powerful dose of anti-inflammatory compounds. “Tart cherries contain higher levels of both anthocyanins 1 and 2,” Bazilian explains. If that sounds a little technical, just think of it this way—you’re getting a double whammy of inflammation-fighting ingredients.
  • Kale: Along with fellow cruciferous vegetables arugula, broccoli, Brussels sprouts, bok choy, and wasabi, kale is rich in sulfur, which forces your liver to put it through two detox cycles, instead of one. That may sound like a pain, but it’s actually beneficial: The second run-through stimulates your body to churn out more phase II enzymes, which break down toxins in the same way your digestive enzymes break down food. “Phase II enzymes help clean your body out by reducing the toxic load,” says Painter.
  • Walnuts: You’d be hard-pressed to find a nut without anti-inflammatory benefits, but walnuts have managed to earn the spotlight in this category. “Walnuts have the highest concentration of plant-based omega-3s, more than 10 antioxidant phytonutrients, and polyphenols that also play a role in reducing inflammation,” Bazilian says.
  • Tea: You can even battle inflammation between meals by sipping on green, white, and black teas, Rosenbloom says. They’re steeped in free radical-fighting catechins, a polyphenolic compound found in the leaves of the Camellia sinesis plant. The more antioxidants you’re taking in, the better. “It’s best to adopt a diet rich in foods that are anti-inflammatory instead of concentrating on one or two superfoods,” she says.

 

To help you even further, I took recipes from Prevention.com that help to soothe inflammation and have included them below. Enjoy!

Amaranth Porridge

amaranth porridge600x450

SERVINGS: 2

⅔ c whole-grain amaranth
2 c filtered water
¼ c hemp or pumpkin seeds
1 Tbsp raw honey
1 tsp cinnamon
½ c blueberries or dried cranberries (apple juice sweetened)
1 med pear, chopped

1. COMBINE the amaranth and water in a skillet with a tight-fitting lid. Amaranth’s sticky consistency calls for a cast-iron or titanium surface to minimize heavy cleanup. If you don’t have a natural nonstick skillet, you can use a heavy 2-quart saucepan, but make sure to stir the porridge frequently to avoid sticking.
2. BRING to a boil, cover, and turn down to low heat. Simmer for 25 to 30 minutes, stirring once every 10 minutes to ensure the grains don’t stick to the pot, until the liquid is completely absorbed.
4. REMOVE from heat and add the seeds, raw honey, and cinnamon, stirring well. Divide the hot cereal between two bowls (or put one portion in a sealable container for the next day), and top with blueberries and pear.

NUTRITION (per serving) 460 cal, 17 g pro, 73 g carb, 14 g fiber, 22 g sugars, 12 g fat, 2 g sat fat, 20 mg sodium

Recipe by Julie Daniluk

 

Krispy Kale Chips

krispy kale chips600x450

SERVINGS: 8

2 bunches green curly kale (20 c), washed, large stems removed, torn into bite-sized pieces
1 c fresh cashews, soaked 2 hours
1 c sweet potato, grated
1 lemon, juiced
2 Tbsp nutritional yeast
1 Tbsp raw honey
½ tsp gray sea salt or pink rock salt
2 Tbsp filtered water

1. PLACE the kale in a large mixing bowl.
2. PROCESS remaining ingredients in a blender or food processor until smooth.
3. POUR over kale and mix thoroughly with your hands to coat the kale. (You want this mixture to be really glued on the kale.)
4. PLACE kale onto unbleached parchment paper, set your oven to 150 degrees and dehydrate for 2 hours. At one point, turn over leaves to ensure even drying.
5. REMOVE and store in an airtight container. Makes about 8 cups.

NUTRITION (per serving) 190 cal, 11 g pro, 26 g carb, 5 g fiber, 4 g sugars, 8 g fat, 1.5 g sat fat, 200 mg sodium

Recipe by Julie Daniluk

(You can also try our Sour Cream & Onion Kale Chips)

 

Beet the Detox Salad

beet salad600x450

SERVINGS: 4

1 lg beet, coarsely grated
1 lg carrot, coarsely grated
1 lg apple, diced
2 Tbsp almonds, chopped
2 Tbsp flax, hemp, perilla, or pumpkin seed oil
2 Tbsp lemon juice
4 c mixed greens
Optional additions:
2 Tbsp fresh dill or parsely, finely chopped
2 garlic cloves, minced
1/4 tsp gray sea salt or pink rock salt

1.TOSS all ingredients, except for the mixed greens, together in a large bowl. Mix in optional additions if using. You can make the dressing up to 2 days in advance and refrigerate.
2. DIVIDE mixed greens between 4 plates and top with apple mixture.

NUTRITION (per serving) 130 cal, 2 g pro, 12 g carb, 4 g fiber, 8 g sugars, 9 g fat, 1 g sat fat, 40 mg sodium

Recipe by Julie Daniluk

 

Cinnamon Baked Apples

cinnamon baked apples600x450
SERVINGS: 4

½ c various nuts and/or seeds
¼ c dried cranberries (apple juice sweetened)
2 dates, pitted and chopped
1 tsp grated fresh ginger root
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
4 apples
¼ c unpasteurized liquid honey
1 c apple juice or cider

1. PREHEAT the oven to 325°F degrees.
2. MIX nuts or seeds, cranberries, dates, ginger root, and spices in a bowl.
3. DON’T peel the apples, since most of the fiber and nutrients are in the skin. Being careful not to cut through the bottom of the apple, cut out the core.
4. STUFF each apple with the nut/seed mixture, then drizzle with honey and place in an 8 x 8 inch square baking dish.
5. POUR the juice around the fruit to keep it moist.
6. BAKE for 30 to 35 minutes, until the fruit is soft. Serve warm.

NUTRITION (per serving) 350 cal, 4 g pro, 69 g carb, 7 g fiber, 56 g sugars, 10 g fat, 1.5 g sat fat, 5 mg sodium

Recipe by Julie Daniluk

 

Kale Salad

kale salad600x450

SERVINGS: 4

6 c dinosaur kale, chopped
½ lemon
Pinch of dried basil
Pinch of gray sea salt or pink rock salt
1 Tbsp extra-virgin olive or chia, flax, or hemp seed oil
2 Tbsp red onion, minced
2 Tbsp green onion, chopped (about 1 whole onion)
1 sm cucumber, thinly sliced
1 garlic clove, minced
¼ c chopped kalamata olives

1. WASH kale and cut into small strips.
2. LIGHTLY steam the kale for 5 to 7 minutes in a steamer basket. Transfer to a large bowl and add lemon, basil, salt, and oil. Toss.
3. ADD the remaining ingredients and mix well.

NUTRITION (per serving) 150 cal, 5 g pro, 13 g carb, 3 g fiber, 1 g sugars, 10 g fat, 1 g sat fat, 490 mg sodium

Recipe by Julie Daniluk

 

Raw Pad Thai

raw pad thai600x450

SERVINGS: 4

1 med zucchini
1 lg carrot
1 green onion, chopped
½ c shredded purple cabbage
½ c cauliflower florets
½ c mung bean sprouts or radish sprouts (spicy)
Sauce:
2 Tbsp tahini
2 Tbsp almond butter
1 Tbsp lime or lemon juice
2 Tbsp tamari (wheat-free)
1 Tbsp raw honey
¼ tsp garlic, minced
½ tsp ginger root, grated

1. USE a mandoline or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.
2. WHISK sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
3. POUR the sauce over the noodles and vegetables, and toss. This dish tastes even better the next day once the flavors have had a chance to blend.

NUTRITION (per serving) 140 cal, 6 g pro, 14 g carb, 3 g fiber, 8 g sugars, 9 g fat, 1 g sat fat, 510 mg sodium

Recipe by Julie Daniluk

Sources

http://www.organiclifestylemagazine.com/issue/15-what-causes-chronic-inflammation-and-how-to-stop-it-for-good

http://scdlifestyle.com/2012/10/chronic-inflammation-signs-symptoms-and-testing/

http://www.livescience.com/52344-inflammation.html

http://www.prevention.com/food/food-remedies/10-foods-that-help-fight-inflammation

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Awareness

Box Top$ For Education Is Not Supporting Education (Here’s Why)

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In Brief

  • The Facts:

    The Box Top$ For Education program has kicked off yet again with messaging to suggest it helps schools across the country. However, when you go beyond the surface it's far from what it seems and promotes itself as.

  • Reflect On:

    What labels and initiatives do you let impact your behavior as a consumer?

National Box Tops for Education Week kicks off coast-to-coast fundraising.  For over 20 years, the Box Tops for Education program has provided families a way to help raise money for their school. The program was created to “help support education and benefit American schools” by providing a small amount of money from each item purchased. Does this program truly benefit education and support learning?

Who’s Really Benefitting?

General Mills, Inc., an American multi-billion-dollar multinational manufacturer, and marketer of branded consumer food is genuinely the benefactor. Giving a school 10 cents for every item bought is a drop in the bucket compared to the amount of money General Mills earns at the expense of our health. At first glance, it appears this company has been extremely generous, donating $719,000,000 in the last 20 years. If you do the math and divide each year’s totals by the 80,000 plus schools in the United States, it equates to a whopping $449 per school. As one can see, General Mills has done a fantastic marketing job, encouraging our kids to eat their garbage. Sure, we can buy school supplies, Kleenex tissues, and a few toxic cleaning products on the list, but what’s the fun in that.

Crappy, Overly-Processed “Food-Like” Products Do Not Support Learning

Diet and nutrition deeply affect a child’s learning ability. Sadly the qualifying products on the Box Top list including Hamburger Helper, Lucky Charms, Pillsbury Toaster Strudel, Fruit Roll-Ups, and alike do not achieve this.

Did You Know? The ingredient list for strawberry fruit roll-ups doesn’t include strawberries!

Instead, it contains genetically modified corn syrup and dextrose (refined sugar derived from GM corn, and artificial food dyes – red 40, yellow 5&6, blue 1 (derived from coal tar and petroleum).

Nutrient-rich homemade meals are being replaced with boxed, frozen, and canned foods due to higher prices of healthy food, our hectic lifestyles, and brainwashing tactics, such TV ads and campaigns such as the Box Top program.

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The Truth

Processed food lacks essential whole food nutrients the brain needs to function correctly. They contain ingredients such as genetically modified corn syrup, refined sugar, synthetic salt, unhealthy fats, artificial colors and flavors, chemical preservatives, and unrevealed heavy metals and pesticides. All of these ingredients work against a child’s ability to learn. 

Pesticides and antibiotics found in food today are detrimental to our healthy gut microbiota which are essential to brain function and development. Both are designed to kill bugs. So, we are destroying our gut bugs that help regulate and keep our immune systems strong and healthy to support our brain.

Studies have also shown that the high sugar content of processed foods may contribute to diabetes, which can affect a student’s learning in many ways. Blood sugar levels can affect cognitive functioning and school performance. According to many scientific journals and newsletters from prestigious universities like Harvard Medical School, processed food consumption are also linked to neurodevelopmental disorders, sleep problems, hyperactivity, attention; and mood symptoms including depression and anxiety.

Boxed foods are also linked to other severe health issues like obesity and high blood pressure. Two extensive European studies published by BMJ in May 2019 links processed foods with a range of health risks, including cardiovascular death. Another scientific study conducted by scientists from Yale University in the U.S. and the University of Erlangen-Nuremberg in Germany indicated that “excess refined salt used in fast-food restaurants and the over-consumption of sodium from other processed foods may be one of the environmental factors driving the increased incidence of autoimmune diseases.”  Processed foods can also trigger cancer.  The researchers warn that the rapidly increasing consumption of ultra-processed foods “may drive an increasing burden of cancer in the next decades.”

Don’t Be A Victim To The Marketing Ploy

We are poisoning ourselves, and the consequences are starting to show with the incredible rise of neurodevelopmental, mental illness, and diseases like cancer, asthma, diabetes, and many autoimmune disorders. So, let’s forgo the Box Top’s and find healthier and more productive ways to raise money for our schools. These big ag companies have no interest in changing current practices no matter how sick they’re making all of us. Or how many medications we are all dependent on. These companies are generating trillions of dollars of their products, and creating customers for life. General Mills and most food companies are owned by Monsanto/Bayer. They are adhering to FDA guidelines and are not violating any federal laws because they fund the FDA (Industry User Fees).

Fighting big lobbyist groups can seem like an impossibility for most of us, so we need to take our power back by voting with our dollar. We must refuse to purchase products with barcodes that are making 10 cents for our schools. And choose healthy instead.


Looking to help your family overcome ADHD, autism, anxiety and more without medication? Get access to download my FREE eBook ‘Every Parent’s Starter Kit to a Healthy Family’ by signing up HERE.

 

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Why Vegan and not Vegetarian? Vietnamese Monk Thich Nhat Hanh Answers The Question

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In Brief

  • The Facts:

    Vietnamese Monk Thich Nhat Hanh explains why he chooses not to consume any meat or dairy products, and points towards the overwhelmingly cruel food industry.

  • Reflect On:

    What gives us the right to torture animals, steal their babies, abuse them simply for our consumption? Where is our compassion, morality and empathy? Have we been made and brainwashed to believe that it's ok?

The most heartbreaking thing to see and to witness is an innocent benevolent being getting tortured and suffering. This is the realty of eating animal products today. Billions of animals are raised for slaughter every single year, and the overwhelmingly large majority of them go through horrific and terrifying experiences. It’s hard to imagine how anybody could eat or wear the clothes of diseased animals knowing what they went through. It’s also hard to believe that anybody who does eat or purchase products that have used animals in their manufacturing process would do that kind of “labour” themselves.

The truth is that many people still don’t know what these beings are going through. It’s absolutely heartbreaking, immoral, and unethical. Morality, empathy, and love are all emotions that need to return to planet Earth, and as long as we have multiple industries exploiting animals, that can’t happen.

If you’re unaware of what these animals are going through on a daily basis, a recent PETA investigation on two of the world’s top cashmere exporters revealed extreme cruelty, including the violent killing of cashmere goats. You can read more about it and see some footage of that here, if you’re interested.

You can view more examples of graphic footage in the trailer of “The Buddha Bowl,” a documentary in the making featuring personalities and some of the most influential and renowned spiritual leaders from all over the world sharing their perspectives on veganism. These include viewpoints from Buddha himself and from spiritual leaders from the past and present, totalling about 30 interviews on animal rights, environmental issues and health.

One of the people in that documentary is Thich Nhat Hanh, a Vietnamese Buddhist monk who is recognized as a global spiritual leader, poet and peace activist. The video below is not part of the documentary listed above, but from an interview taken a few years ago at a conference.

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Are We Even Designed To Eat Meat?

There is no doubt our world is becoming more awake, aware, and compassionate. Millions of people around the world have transitioned towards a plant-based diet. This represents the kind of compassion and empathy our world needs more of, and this diet can do nothing but benefit human health, the planet, and the animals.

It’s no secret that eating meat and animal products is destroying the Earth, as clearing land for animal grazing and slaughter is one of the leading causes of deforestation, and factory farms are an environmental disaster.

More people are also starting to become aware of plant-based diets and their health benefits.

A recent study conducted by researchers in California and France found that meat protein is associated with a very sharp increased risk of heart disease, while protein from nuts and seeds is actually beneficial for the human heart. The study is titled “Patterns of plant and animal protein intake are strongly associated with cardiovascular mortality: The Adventist Health Study-2 cohort,”

It’s one of many studies that’ve emerged over the years showing the benefits of plant-based diets and their ability to reverse diseases. On the other hand, many studies published have shown how the consumption of meat has the exact opposite effect.

Below is a clip from a recent CETV episode where CE founder Joe Martino and I go into the discussion a little deeper, with a specific focus on plant-based protein compared to meat protein. If interested, you can watch the full episode here by signing up for your free trial. CETV is a platform that we created to combat the censorship we’ve experienced over the past couple of years.

I also go into this type of discussion, if you’re interested in reading about it, in an article I recently published: “Another Study Suggests Humans Are Not Designed To Eat Meat.”

The Takeaway

Human beings are born with compassion and empathy. What we are doing to animals on our planet today, and how many continue to ignore it and be unaffected by it, is simply as a result of mass brainwashing and marketing by big food corporations. The truth is that we’ve been taught to ignore it, we’ve been taught to believe that it’s OK and it’s our right to do this to others who share the planet with us. No child would ever stand for such a thing unless they were taught to do so. It’s the same thing as racism, we are not born with it, we are taught it. I urge all those who are reading this to do their research into where the vast majority of our food and clothes are coming from, watch what these animals are going through, look into their eyes and and feel what they are feeling.

The ability to feel and understand the emotions of others, animal or human, is a HUGE and VITAL step towards creating a better world and a better overall human experience.

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Awareness

Food Brands Owned By Monsanto

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In Brief

  • The Facts:

    Below is a list of food brands currently owned by Monsanto. The list was put out by Vocal Media.

  • Reflect On:

    Are the foods we eat safe? Are the chemicals we eat ingest with them safe? A lot of science has shown otherwise, so what's really going on here.

Monsanto is a biotech corporation that was founded in the early 1900s. They produce genetically modified foods (GMOs) and many chemicals that are sprayed onto our food, including several pesticides. A recent study published in the journal Environmental Research titled, Organic diet intervention significantly reduces urinary pesticide levels in U.S. children and adults” outlined the issue with these chemicals, many of which were actually originally designed by Monsanto as warfare weapons to be used as nerve agents.

The study highlighted that diet is the primary source of pesticide exposure in both children and adults. It found that an organic diet significantly reduced neonicotinoid, OP pyrethroid, 2,4-D exposure, with the greatest reduction observed in malathion, clothianidin, and chlorpyrifos.

The researchers noted that all of us are exposed “to a cocktail of toxic synthetic pesticides linked to a range of health problems from our daily diets.” They explained how “certified organic food is produced without these pesticides,” and attempted to answer the question, “Can eating organic really reduce levels of pesticides in our bodies?”

They tested four American families who typically don’t eat organic food to find out.

First, we tested the levels of pesticides in their bodies on a non-organic diet for six days. We found 14 chemicals representing potential exposure to 40 different pesticides in every study participant. These included organophosphates, pyrethroids, neonicotinoids and the phenoxy herbicide 2,4-D. Some of the pesticides we found are linked to increased risk of cancer, infertility, learning disabilities, Parkinson’s, Alzheimer’s and more. (source)

This is one of multiple studies that’ve shown the benefits of switching to an organic diet.

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When it comes to GMOs, there is a wealth of information that shows corruption with regard to their approval. A great resource to learn more about that is  called Altered Genes, Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverte.

The stranglehold that corporations like Monsanto have on governments and government agencies like the Centres for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) is quite strong. Many senior CDC scientists actually stressed this, but there are several other examples of this type of corruption.

For example, glyphosate, an active ingredient in Monsanto’s Roundup herbicide, was recently re-licensed and approved by European Parliament. However, MEPs found the science given to them was plagiarized, full of industry science written by Monsanto. You can read more about that here.

Glyphosate has been implicated in thousands of cancer cases, and Monsanto has already paid out billions of dollars to multiple victims. Dewayne Johnson is one of multiple examples.

Many mainstream foods were also found to be contaminated with glyphosate. Here’s a list of children’s foods that’ve been contaminated.

Monsanto was recently acquired by Bayer Pharmaceuticals. Big food and big pharma are one in the same. They own the press, they own politicians, and they practically dictate government policy. There are a multitude of examples that illustrate the massive amount of corruption that drives these corporations, yet they are still operating despite the fact that the products they offer have been proven to be extremely damaging to human health as well as the environment.

Those of you who have been involved in the past in the battle to protect our children from poorly made vaccines or toxic chemicals in our food or in our water know the power of these industries and how they’ve undermined every institution in our democracy that is supposed to protect little children from powerful, greedy corporations. Even the pharmaceutical companies have been able to purchase congress. They’re the largest lobbying entity in Washington D.C.. They have more lobbyists in Washington D.C. than there are congressman and senators combined. They give twice to congress what the next largest lobbying entity is, which is oil and gas… Imagine the power they exercise over both republicans and democrats. They’ve captured them (our regulatory agencies) and turned them into sock puppets. They’ve compromised the press… and they destroy the publications that publish real science. – Robert F. Kennedy (source)

Today, annual protests are held against the agrochemical company to demonstrate the public’s displeasure with Monsanto’s practices. Not only do the protests illustrate how many people are against genetically modified organisms, but they also represent how many people are against the dangerous pesticides Monsanto produces to kill off pests and insects.

Here are some of the brands that Monsanto works with.

The Brands

This list was recently put out by Vocal Media.

  • Aunt Jemima
  • Aurora Foods
  • Banquet
  • Best Foods
  • Betty Crocker
  • Bisquick
  • Cadbury
  • Campbell’s
  • Capri Sun
  • Carnation
  • Chef Boyardee
  • Coca Cola
  • ConAgra
  • Delicious Brand Cookies
  • Duncan Hines
  • Famous Amos
  • Frito Lay
  • General Mills
  • Green Giant
  • Healthy Choice
  • Heinz
  • Hellman’s
  • Hershey’s Nestle
  • Holsum
  • Hormel
  • Hungry Jack
  • Hunts
  • Interstate Bakeries
  • Jiffy
  • KC Masterpiece
  • Keebler/Flowers Industries
  • Kelloggs
  • Kid Cuisine
  • Knorr
  • Kool-Aid
  • Kraft/Phillip Morris
  • Lean Cuisine
  • Lipton
  • Loma Linda
  • Marie Callenders
  • Minute Maid
  • Morningstar
  • Butterworths
  • Nabisco
  • Nature Valley
  • Ocean Spray
  • Ore-Ida
  • Orville Redenbacher
  • Pasta- Roni
  • Pepperidge Farms
  • Pepsi
  • Pillsbury
  • Pop Secret
  • Post Cereals
  • Power Bar Brand
  • Prego Pasta Sauce
  • Pringles
  • Procter and Gamble
  • Quaker
  • Ragu Sauce
  • Rice-A-Roni
  • Smart Ones
  • Stouffers
  • Shweppes
  • Tombstone Pizza
  • Totinos
  • Uncle Ben’s
  • Unilever
  • V8

The Takeaway

At the end of the day, despite the massive amount of corruption and illegal activities these companies have engaged in, we are the ones buying their products and consuming their foods. All we have to do is make better choices–we can switch to organic produce, we can do our research and purchase from ethical companies, and we can refuse to spray our lawns with herbicides. Vote with your dollar.

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