The big names in American agriculture would like you to believe that your strip steak, salmon filet, scrambled eggs and bacon came from healthy, happy animals raised on good, old-fashioned family farms. But, as more Americans are coming to realize, behind those perfectly cellophane-wrapped meats, bright white eggs and plastic milk gallons are tales so gruesome and downright shocking that it’s a surprise Hollywood has yet to make it a movie about it.

“It” is agribusiness, the term given to describe the mass production of meats, poultry, fish, eggs and milk in America today, and it’s the topic of Ken Midkiff’s new book, The Meat You Eat: How Corporate Farming Has Endangered America’s Food Supply — a book that absolutely every American who values their health, eats meat, believes in humanity, and/or values our environment should read!

If you’ve never heard about the unethical conditions and extreme environmental toll of factory farms or the many unsavory and dangerous additives to mass-produced meats and animal products, then be prepared for a huge wakeup call when you read this important book. And for those who have, this book will open your eyes to the real problem at hand-large and incredibly powerful corporations who are in control of the food supply-and offer you a solution that you can really use.

Unsavory Mass Farming Statistics … Did You Know?

* About 70 percent of all antibiotics and similar drugs produced in the United States are given to livestock and poultry?

* Arsenic and selenium are sometimes added to livestock feed to stimulate appetite?

* Sanderson Farms, a chicken plant that is ranked 24th on the EPA’s list of the largest polluters in the country, and whose Web site says, “100% Chicken. Naturally,” released 2,195,343 pounds of toxic wastes into neighboring waterways?

* 3% of U.S. farms generate 62% of all agricultural production?

* An average farmed salmon steak contains nearly 10 times more toxic PCBs than a wild salmon steak?

The message of “The Meat You Eat” comes through loud and clear: Large corporations have taken over the production of food in America and, unless we get control back to the small farmers who take pride in producing healthy food from happy animals, our food supplies, our environment and our own bodies will suffer.

It is quite apparent that Ken Midkiff has done extensive homework on the topic (and, as he is the Sierra Club’s Clean Water Campaign Director, has access to some “insider” facts), as this book is not a “rant” but instead is supported throughout by researched insights. Here are just a few of the examples that Midkiff cites:

* In McDonald County, Mississippi, where 13 million broiler chickens and hundreds of thousands of turkeys are produced, every stream is on a government “impaired water body” list.

* The smells coming from one hog farm, with some 80,000 hogs, in Missouri forced many residents to buy air conditioners because they could no longer open their windows for fresh air.

* School officials in an Ohio-town that’s home to a chicken plant with 15 million chickens struggled just to keep flies away from students.

Clearly the environment cannot take too much more of this abuse before permanent damage sets in, but if this is the damage being done to the environment, imagine the damage being done to our bodies. Animals on factory farms — this includes cows, pigs and fish — are not raised to provide healthy food sources … they’re raised to make the maximum amount of money possible.

Maximum profit is why they are fed sub-par foods like grains, pumped full of antibiotics and hormones to fend of the diseases that fester in the large warehouses and make them grow quickly. Maximum profit is why they are raised in toxic environments full of animal wastes and chemicals, and then sometimes, as in the case of milk and some eggs, are pasteurized or heat treated to kill off dangerous pathogens (that are there in the first place because the conditions are so toxic).

In the end, as Midkiff makes clear in “The Meat You Eat,” the animals suffer, the environment suffers, and the health of you and your loved ones suffers.

Let’s Give Our Kids a Chance

At this rate, it seems that factory farms will soon make family farms a thing of the past, and our children and generations to come will not have access to the clean sources of food that many of us took for granted.

Farmland

One of the best parts of “The Meat You Eat” is a resource section in the back to find small, sustainable farmers in your area. These are the types of farmers that the big corporations draw pictures of on their product labels; the real “family” farms that our society is forcing into extinction. There is a listing for every state.

Aside from being free of antibiotics, hormones, pesticides and other chemicals, animals that are raised on pasture, or on small, sustainable farms are happier and healthier:

* Factory-farmed cattle fed grains are more susceptible to E. Coli and other bacterial infections

* Meat from pasture-raised animals is lower in calories and “bad” omega-6 fats and higher in “good” omega-3 and CLA fats

* Eggs from poultry raised on pasture have 10% less fat, 40% more vitamin A and 400% more omega-3

* Factory-farmed animals live in highly stressful and inhumane conditions, making them predisposed to illness and food-borne pathogens

No matter what your personal political affiliation, SixWise.com urges everyone to take the time to read The Meat You Eat — it’s a quick read (the chapters are even broken down into easily manageable sections titled Big Pig, Big Chicken and Big Egg, Big Milk, Big Beef and Big Fish), an important read, and one that can help lead to a positive transformation in both a big-picture and personal sense.

“We have given up to the agribusiness corporations a crucial part of our responsibility as human beings and we must now think of ways to take it back.”

- Wendell Berry, from the Foreword

Americans love potatoes. Each of us eats about 126 pounds of them each year – a hefty amount when you consider that only eats 30 pounds of lettuce and broccoli 4.5 kg during the same period of time.Curiously, however, despite its popularity is not a debate, if they are good for you or not.

Potatoes are "as bad as sugar"

In the center of the plot against the pope is the high level of carbohydrates. Have been avoided like the plague during the recent low-carb craze, Atkins diet and others were insulting one of the worst foods you can eat.

Harvard head of power, Walter Willett, MD, agrees. "White potatoessuch as white sugar and white bread, "he said. not only cause an increase in blood sugar, but may increase the level of harmful triglycerides and lower HDL (good cholesterol). Willett argues that this increases the risk of heart attack , especially in people with insulin resistance.

Two Harvard study also found that eating lots of potatoes increases the risk of developing type 2 diabetes Moreover, while most vegetables reduce cancer risk, potatoes do not seemeffect.

Willett said that the potatoes must be treated as candy and desserts, and eat in moderation.

Potatoes are the most fried

Eating baked potato is a normal thing. It is in this form, or, perhaps, baked, mashed, steamed, in the case of a potato can be healthy.

When the potatoes in processed form – French fries, potato chips, tater tots, hash brown patties – no one says they are good for you. But this is processedso that the majority of potatoes are consumed. In fact, from 1977 to 1995 Americans have increased consumption of potatoes by 30 percent – mainly in the form of chips and french fries.

What is so unhealthy potato chips and french fries?
Contain the blockage of the arteries, trans fats. Contain acrylamide, carcinogens. While the EPA's safe for acrylamide in drinking water is 0.5 parts per billion (ppb), a small order of chips contains 400 parts per billion! Themare cooked in vegetable oils, which may be stale, which produces large amounts of free radicals in the body.
-Sano, foods rich in antioxidants Comfort Heart

Many people think that the potatoes have gotten a bad rap – they are very healthy (if not fried or processed).

Potatoes are a good source:
Vitamin C, vitamin B6, copper and manganese, potassium, fiber

In addition, potatoes contain various antioxidants,including:
Carotenoids, flavonoids unique acidic protein storage much tubers, including Patatín, which help fight free radicals

It was also discovered that potatoes contain the newly identified compounds that lower blood pressure called "kukoamines. Unions, discovered by UK scientists at the Institute of Food Research (IFR), formerly thought to exist only in Lycium chinense, exotic herbaceous plants.

"Potatoes are grown by thousandsyears, and we believe that traditional crops are fairly well known, "said scientist Dr Fred Mellon IFR" food, but this surprise finding shows that even the most familiar of foods might conceal the treasure of health promotion products chemicals. "

What is the best roast potatoes

It certainly looks like a potato continue to be based in the American diet for some time. The best roast potatoes so as to retain the maximum amount of nutrients, it is recommendedthe following provision:
Wear potatoes under running cold water using a vegetable brush. Remove deep eyes or bruises with a parking knife. Holiday Skins – containing a load of healthy fiber. Pierce potatoes several times on each side. This will allow steam to escape and keep the potatoes from bursting. Do not wrap potatoes in foil, some believe that the foil can lead to food toxins. In addition, the foil trap moisture, causing the potatoes to steam, andthat the oven. Place potatoes in oven at 400 degrees F. Bake for 45-60 minutes. Potatoes are done when light pressure.

These earlysettlers noted how the topography and climate of the river valley resembled their European home areas in Germany and Switzerland. In particular, varieties of grapes grow wild on hillsides surrounding Hermann, leading to the founders and leaders of the city in order to continue farming and, ultimately, to produce wine. After a few years, the prolific grape crop combined with the skills of wine, the settler and the first wine district was born in the United States.

AfterThe ban, as it came to be profitable again, and since 1960 is more than 75 wineries have opened in Missouri. Located at 20 kilometers, the wine region just over an hour from San Luis offers a historic village and seven vineyards. Wine lovers and wine routes from a variety of reasons, not least, they are rewarded wines and spectacular views.

Missouri has long been known that deep, rich red wines typically produced from traditional grapevarieties such as Norton and Chambourcin. Wineries in the area use these native grapes to develop award-winning Pinot Noir, Cabernet Sauvignon and styles of Burgundy. However, these are not just red wine, as wine producers in this wine route also produce clean and delightfully crisp styles like Rieslings and chardonels.

A visit to the central Missouri wine trail usually begins with a visit to St. Louis. St. Louis, travel west on Interstate 44 to Missouri Highway 100,continuous on Highway 100 twenty miles from the city of New Haven, Connecticut. This charming village is the eastern edge of the wine route and is the historic seat Robller Vineyard & Winery, which offers a magnificent view over the Missouri River valley.

West of New Haven and in the way of Hermann is the Bommarito Almond winery, a vineyard of the family of award winning producer goods tasty port, among other offers. A few miles west of Bias Vineyards & Winery, located on 64 acres offarm and winery and brewery function, only 2 such operations in the United States. Please try Blas River "Blush Rouge, easy drinking friendly blush.

How to reach the Hermann area, you'll discover four thriving wineries offering the chance to try Missouri wine. Stone Hill Oakglenn Adam Puchta, vineyards and tasting all Hermannhof offers wine, winery tours and panoramic views. Take time to savor each offer. Among those who particularly enjoyed Oakglenn'sspicy Chambourcin and Stone Hill Vidal Blanc. Stone Hill and others must stop Hermannhof, not only their wines but also for its architecture.

Far west of the wine route is interrupted by the picturesque town of Hermann, MO. This is a city that really enjoy – historic architecture, local restaurants and specialty shops galore. It is an ideal place to stay overnight and participate in one of the many local events, several devoted to the use of wine.In addition to sports fans inside you, Hermann is also known for its easy access to bike the Katy Trail, which meanders along the Missouri River valley.

It is important that new immigrants come to our shores should be aware ofthat no matter how great care to preserve old ways of keeping their children adjust to changes in time to assimilate American children. This has happened with every wave of immigration in this country, and really gives to the rich as our country evolves.

Many of these traditions in food. These traditions may be about what to eat and what not to eat. Some of these traditions may be about how to celebrate certain holidays. Most of these "recipes" are stillapproved in the kitchen in homes across the country. Women always given their daughters and granddaughters to cook in the old country, and even in the U.S.. Somehow, here in America, broke the chain of sections of our contemporary life. It is important that these laws and traditions written that today's children will have something to share with their grandchildren.

As one of the Americanization of immigrants, I honestlysay from experience that knowledge of these traditional foods can be lost very quickly. I know there is a greater need for a child to a normal American, not cling to tradition. Some of these traditions may even be embarrassing in front of our new friends in America. It is only when we are adults we are aware of what was lost. So I say from my experience of loss, cookbooks, and now having to ask anyone to search the web.

These traditions come from the unique storiesAbout how they came to be. The stories are great reading and should be kept with the recipes. Memory is a cookbook of family with images created from a photograph in the past and present. It may be prudent to take pictures of the dishes. Cookbook can be family stories, and even members of his family genealogy chart. There is no limit to what your family might want to participate because it is clear that the memory of a cookbook of family. You want to ensure that each member offamily receives a copy of the card in their own families.

So, if family members are recent immigrants from Africa, Central America, South America or Asia — maintaining those rules. Ask the elders of your family stories, even if you decide to write a book, do so in both languages, so that when the family is assimilated still be able to read and share.

Your cookbook can be as technologically advanced as you want, or just a few sheets of paper in three ring binders withcopies of the game. Images can be added to parties, and copying. His memory of a cookbook of family can be designed by the grandchildren that computer savvy to the intergenerational project. Top publishing allows easy creation of very sophisticated cookbooks. Using the talent of the family will make sure everyone gets involved and take ownership in the project. More hands involved in this project will allow all of reality.