Friends at Christmas

Hosted some of our friends and neighbors last night for another Christmas get-together. Played Apples to Apples and Guesstures. We all had a good time, but the camera wasn’t working too well so I didn’t get any good pictures.

2008.12.21 Star of Bethlehem at Oil City Branch

We shared breakfast and the movie “The Star of Bethlehem” with our church family at Oil City Branch. The movie didn’t project as well as I had hoped, but it was great fellowship nonetheless.

Check your e-mail for this month’s feed costs

Community, Co-Op, Communion, Fellowship, etc.

Our first “official” meeting of the New Year isn’t until January 4th; I’ve already had some inquiries from people wanting to garden on our property or be involved in our project here.

We do not yet have all the ground rules worked out for participation. As I mentioned on the forum, I realize that the following circumstances may all be included in our “vision”:

1. Some people will have their own land and just want to cooperate with us in some form, by supporting and/or coordinating and complimenting efforts in gardening, livestock, education, etc.

2. Some people will not have land, but live within easy traveling distance, and may want to work here in return for the opportunity to eat healthier and participate in the ministry aspects of the work, etc.

3. Some people may ONLY be interested in the ministry aspects of what we are doing, and want to come to our meetings just for some spiritual food and fellowship.

4. Some people may live at a distance, or just not have the time to come and work, etc. but want to have access to some of what we are producing in terms of safe, healthy food etc.

5. Some people may be participating in the educational and spiritual aspects of what we are doing via our blog, forum, etc.

I would like to be able to accommodate all of these different scenarios eventually.

We are still working out our “form of government”, rules for participation, etc. at this point.

One thing I think we’ve agreed on is that those who regularly attend meetings and who are able to contribute regularly, either with physical labor and/or financial support, have “first dibs” on being involved. If we are actually able to produce extra to sell, etc. then we can gradually begin to include other consumers.

The teachings and information that is gathered through our meetings etc. will be posted to our websites so number 5 above should be accommodated in any case.

This is just an update. Discussions need to continue on this topic – feel free to jump in!

Fellowship, co-op, community, communion

Our first “official” meeting of the New Year isn’t until January 4th; I’ve already had some inquiries from people wanting to garden on our property or be involved in our project here.

We do not yet have all the ground rules worked out for participation. As I mentioned on the forum, I realize that the following circumstances may all be included in our “vision”:

1. Some people will have their own land and just want to cooperate with us in some form, by supporting and/or coordinating and complimenting efforts in gardening, livestock, education, etc.

2. Some people will not have land, but live within easy traveling distance, and may want to work here in return for the opportunity to eat healthier and participate in the ministry aspects of the work, etc.

3. Some people may ONLY be interested in the ministry aspects of what we are doing, and want to come to our meetings just for some spiritual food and fellowship.

4. Some people may live at a distance, or just not have the time to come and work, etc. but want to have access to some of what we are producing in terms of safe, healthy food etc.

5. Some people may be participating in the educational and spiritual aspects of what we are doing via our blog, forum, etc.

I would like to be able to accommodate all of these different scenarios eventually.

We are still working out our “form of government”, rules for participation, etc. at this point.

One thing I think we’ve agreed on is that those who regularly attend meetings and who are able to contribute regularly, either with physical labor and/or financial support, have “first dibs” on being involved. If we are actually able to produce extra to sell, etc. then we can gradually begin to include other consumers.

The teachings and information that is gathered through our meetings etc. will be posted to our websites so number 5 above should be accommodated in any case.

This is just an update. Discussions on this topic will continue at our meetings, and on the forum.

Oil City Branch Open House 12.12.2008


First get-together of the season. We hosted 24 people for an open house. Lots of great food and the adults played “Apples to Apples” while the kids watched Christmas movies in the basement. Great time!

2009.04.19 How we deal with sin

How do we deal with sin in our lives? What does it mean to repent? How do we make sure we’re in right standing with God, ready to do His good will?

2009.03.29 Sacraments Part 3: Holy Spirit Baptism

Today’s meeting was lively and interesting. We had some different faces around the table, and the fellowship was rich. God was here and some really encouraging ministry took place.

Here are the notes:

Sacraments III: Baptism in the Holy Spirit

Action: laying on of hands by those who have received the Holy Spirit
Promise or expected Spiritual Result: spiritual power and authority as evidenced by the gifts of the Holy Spirit and the fruit of the Holy Spirit.
Described/Discussed (Note the scriptures that describe a distinct event)
Acts 8:14-17 Acts 15:8
Acts 9:17 Acts 19:1-6
Acts 10:44-47 1 Cor. 12:13
Acts 11:15-17 Rom. 8:15

Prophesied or forshadowed:
Exo. 28:3 Isaiah 44:3
Num. 11:16, 17, 25, 29 Isaiah 61:1-3
Jdg. 3:10 Eze 2:2
Jdg. 14:6 Eze 11:5
1 Sam. 10:5-7 Eze 11:19-20
2 Chron. 24:20 Eze 36:27
Isaiah 32:14-16 Joel 2:28-29

Commanded or ordained by Christ in word or action:

John 1:33-34 John 7:37-39
Luke 11:13 John 15:26
John 3:5 John 16:12-13
John 4:24 Acts 1:4-9

Promise or expected spiritual result: spiritual power and authority as evidenced by spiritual gifts and spiritual fruit
Result will be that the word will be preached/taught with authority that cannot be resisted, and signs and wonders will confirm that the word is from God. God will receive the glory that is His alone.
Acts 1:8 Rom 8:9, 13, 14, 26
Acts 2:4 Rom 15:19
Acts 2:17-18 1 Cor 2:4-5
Acts 2:33, 38 1 Cor 2:14
Acts 4:31 1 Cor 14:15
Acts 6:10 Gal 3:3, 5, 14
Acts 8:29, 39 Gal 4:6
Acts 11:28 Gal 5:5, 16, 22-25
Acts 13:2, 4 Eph 16:18
Acts 13:9-12 1 The 1:5-7
Acts 16:18 1 The 5:19-20
Acts 19:13-16 2 Tim 1:14
Rom 5:5 Tit 3:5

How does the Bible refer to Holy Spirit Baptism?
One way: Being “born of the Spirit”
Joh 3:1 And there was a man of the Pharisees named Nicodemus, a ruler of the Jews.
Joh 3:2 He came to Jesus by night and said to Him, Rabbi, we know that you are a teacher come from God; for no man can do these miracles which you do unless God is with him.
Joh 3:3 Jesus answered and said to him, Truly, truly, I say to you, Unless a man is born again, he cannot see the kingdom of God.
Joh 3:4 Nicodemus said to Him, How can a man be born when he is old? Can he enter the second time into his mother’s womb and be born?
Joh 3:5 Jesus answered, Truly, truly, I say to you, Unless a man is born of water and the Spirit, he cannot enter into the kingdom of God.

Does the Bible call this baptism, as if it were a second type of baptism? Yes.
Act 1:4 And having met with them, He commanded them not to depart from Jerusalem, but to await the promise of the Father which you heard from Me.
Act 1:5 For John truly baptized with water, but you shall be baptized in the Holy Spirit not many days from now.

Act 11:16 And I remembered the Word of the Lord, how He said, John indeed baptized with water, but you shall be baptized with the Holy Spirit.

1Co 12:13 For also by one Spirit we are all baptized into one body, whether Jews or Greeks, whether bond or free, even all were made to drink into one Spirit.

Does the Bible separate this experience from repentance and salvation? Yes.
Act 9:17 And Ananias went and entered into the house. And putting his hands on him, he said, Brother Saul, the Lord, Jesus, who appeared to you in the way in which you came, has sent me to you that you might see and be filled with the Holy Spirit.

Act 10:44 As Peter was yet speaking these words, the Holy Spirit fell on all those hearing the Word.
Act 10:45 And the faithful of the circumcision were amazed, as many as came with Peter, because the gift of the Holy Spirit was poured out on the nations also.

Act 19:1 And it happened, in the time Apollos was in Corinth, Paul was passing through the higher parts to come to Ephesus. And finding some disciples,
Act 19:2 he said to them, Believing, did you receive the Holy Spirit? And they said to him, We did not even hear whether the Holy Spirit is.
Act 19:3 And he said to them, Then to what were you baptized? And they said, To the baptism of John.
Act 19:4 And Paul said, John indeed baptized with a baptism of repentance, saying to the people that they should believe into the One coming after him, that is, into the Christ, Jesus.
Act 19:5 And hearing, they were baptized into the name of the Lord Jesus.
Act 19:6 And Paul laying hands on them, the Holy Spirit came on them, and they spoke in languages and prophesied.

Was this a special gift given to the original 12 disciples only? No.
Act 2:4 And they were all filled of the Holy Spirit, and began to speak in other languages, as the Spirit gave them utterance.

Act 15:8 And God, who knows the hearts, bore them witness, giving them the Holy Spirit even as to us.

Act 2:17 “And it shall be in the last days, says God, I will pour out of My Spirit upon all flesh. And your sons and your daughters shall prophesy, and your young men shall see visions, and your old men shall dream dreams.

Was it a special gift that only the original 12 disciples could dispense? No.
Act 9:17 And Ananias went and entered into the house. And putting his hands on him, he said, Brother Saul, the Lord, Jesus, who appeared to you in the way in which you came, has sent me to you that you might see and be filled with the Holy Spirit.
(Ananias not mentioned among the 12 nor is he mentioned again in the NT)

Act 19:2 he said to them, Believing, did you receive the Holy Spirit? And they said to him, We did not even hear whether the Holy Spirit is.
(The implication is clearly that Paul assumed these people may have received the Holy Spirit, even though he clearly knew that no apostles had visited them before.)

Was it an expected part of the total Christian Experience? Yes. (See scripture above).
What Happens when someone is baptized in the Holy Ghost?
1. They speak in other tongues
2. They prophecy
3. They receive a witness in their spirit that gives them spiritual authority
4. They serve the kingdom of God with specific spiritual gifts as enumerated in 1Cor. 12.

What is the risk of not receiving, or of denying, the Baptism of the Holy Ghost?
Mat 26:41 Watch and pray that you enter not into temptation. The spirit indeed is willing, but the flesh is weak.
Rom 8:5 For they who are according to the flesh mind the things of flesh, but they who are according to the Spirit the things of the Spirit.
Rom 8:9 But you are not in the flesh, but in the Spirit, if the Spirit of God dwells in you. But if anyone has not the Spirit of Christ, he is none of His.
Read entire book of Jude

Summarized: Hear the word, be saved through faith, and receive the Holy Spirit:
Eph 1:13 in whom also you, hearing the Word of Truth, the gospel of our salvation, in whom also believing, you were sealed with the Holy Spirit of promise,
Eph 1:14 who is the earnest of our inheritance, to the redemption of the purchased possession, to the praise of His glory..

And again:
1Jn 5:7 For there are three that bear witness in heaven: the Father, the Word, and the Holy Spirit, and these three are one.
1Jn 5:8 And there are three that bear witness on the earth: the Spirit, and the water, and the blood; and the three are into the one.

And again:
Tit 3:5 not by works of righteousness which we have done, but according to His mercy He saved us, through the washing (baptism) of regeneration and renewal (renovation) of the (indwelling) Holy Spirit
(Amplified): 5 He saved us, not because of any works of righteousness that we had done, but because of His own pity and mercy, by [the] cleansing [bath] of the new birth (regeneration) and renewing of the Holy Spirit,

So, what is the end result?

John’s baptism was a baptism of repentance. He could lead you to “kill” the old man (repentance), but he could not raise you to life again.
Jesus’ baptism was the baptism of salvation. Jesus can both kill the old man, and raise the new man to life
The Holy Spirit’s baptism is the baptism of fire – He moves you from the place where you are dead to sin, moves you beyond being saved, into a place where you walk in spiritual authority and newness of life – you can have the foretaste of, and be the living example of, heaven here on earth; The regeneration/renewal that is daily, moment by moment, and without end. The result is spiritual strength, endurance, and “rightness” that equips the saint to be an appropriate vessel for the power and glory of God.

Baptism in the Holy Spirit is the “action” part of being a Christian. The battle we are in is spiritual, and it is only by the power of the Holy Spirit we can win. The battle is “supernatural” (meaning it takes place outside of, or above, the natural realm) and requires supernatural powers, gifts, and abilities.

2009.03.22 Nutrition Part 2

The subject for this week has been updated to “Nutrition Part 2” with Paula. This will be short meeting week due to other commitments.

2009.03.22: Meeting was good. I am encouraged that our “core group” seems to be developing some cohesion etc. Today Paula discussed nutrition – part 2 – the “five deadly sins” of nutrition and how to avoid them.

As I mentioned before, we are NOT going down some cultish road with this; we had a lively discussion about how much attention we should pay to our diet based on several scriptures:
Deuteronomy, where God says He will put “none of the diseases” upon the Israelites that plagued the Egyptians, if they follow His commandments, including His detailed dietary laws.
Daniel, where Daniel and his friends refuse to eat the rich food of the King and instead continue to follow the Biblical dietary laws.
The gospels, where Jesus says, in effect “Do you not know that what goes into a man passes through him and is eliminated? It is not what enters a man, that is, what he eats, that defiles a man; but what proceeds out of the heart.”
Acts, where Peter has the vision of the sheet let down with all kinds of unclean animals in it, and the voice says “Take, kill, and eat” Peter refuses, and the voice says “let nothing that God declares to be clean be called unclean”. This scripture clearly applied to sharing the good news with the gentiles, but might also be interpreted to mean that God was instructing Peter not to force gentile converts to adhere to Jewish dietary laws.
And finally Paul’s exhortation: “Know ye not that your body is the temple of the Holy Ghost?” The strong implication of this scripture is that we should care for our bodies because they are the temple of the Lord in the new dispensation.
So… we are not making some kind of religion out of our diet, but we do want to eat healthy. Also, in keeping with the vision the Lord has given me, I want to know how to feed the most people as efficiently as I can, which I believe means learning how to get the most nutritional “bang for my buck”.

Here then are the notes from today’s discussion:
Paula Cornmesser
Nutrition Part Two
3/22/09

Good fats vs. bad fats

Saturated fats are found mainly in animal products such as meats; poultry (mostly in dark meat and skin); whole and partially skimmed dairy products, including milk, cheese, ice cream, butter, and sour cream; and lard. Eating too much saturated fat is strongly related to higher cholesterol levels. Meals high in these fats can also cause sudden increases in triglycerides and other blood fats. This, in turn, decreases blood flow through the arteries and heart.
Trans fats can be found naturally in some animal products, but most of the trans fats in our diet are manufactured from polyunsaturated oils. The process is called “hydrogenation.” It is done to keep fat from going rancid and to change the form of the fat from a liquid to a solid. Hydrogenated fats are used in stick margarine, processed foods, and many commercially baked and fast foods such as ice cream, cakes, cookies, chips, shortening, popcorn, and French fries. Hydrogenated fats (trans fats) may be even more dangerous for the heart than naturally occurring saturated fats and may be associated with some cancers. Food manufacturers must now list the amount of trans fats, along with saturated fat, on the Nutrition Facts label of packaged foods.
Tropical oils (palm, coconut, and cocoa butter) are also high in saturated fat, but it is not known if these fats have a harmful effect on the heart
Polyunsaturated and monounsaturated fats are good or beneficial fats and oils. Some of these fats are considered essential, meaning that they are necessary for health. Polyunsaturated fats are found mostly in fish and plant oils such as safflower, corn, soybean, sunflower, and cottonseed. Monounsaturated fats are found mainly in canola, olive, and peanut oils, as well as most nuts.

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High Fructose Corn Syrup

What is it? The food industry has long known that “a spoonful of sugar helps the medicine go down in the most delightful way.” And cane sugar had been America’s most delightful sweetener of choice, that is, until the 1970s, when the much less expensive corn-derived sweeteners like maltodextrin and high-fructose corn syrup were developed. While regular table sugar (sucrose) is 50% fructose and 50% glucose, high-fructose corn syrup can contain up to 80% fructose and 20% glucose, almost twice the fructose of common table sugar. Both table sugar and high-fructose sweetener contain four calories per gram, so calories alone are not the key problem with high-fructose corn syrup. Rather, metabolism of excess amounts of fructose is the major concern
Why do they use it? With little fanfare, and even less scrutiny, HFCS was introduced into the food supply decades ago. It is now commonly found in an astounding array of popular food and beverage products. Sweetened, carbonated soft drinks are considered by many to be the worst offenders. Food manufacturers embraced HFCS wholeheartedly because it is substantially cheaper than sucrose (table sugar) and mixes well with a variety of products, including beverages, baked goods, jams and jellies, candies, and dairy products. In fact, between 1970 and 1990, the annual intake of HFCS increased by more than 1,000%, greatly exceeding the change in intake of any other food or food group. High-fructose corn syrup is now the primary caloric sweetener added to soft drinks in the United States, and comprises more than 40% of caloric sweeteners added to foods and beverages.
Why is it bad for you? High dietary intake of fructose is problematic because fructose is metabolized differently from glucose. Like fructose, glucose is a simple sugar. Derived from the breakdown of carbohydrates, glucose is a primary source of ready energy. Sucrose (table sugar) comprises one molecule of glucose and one molecule of fructose. Thus, excessive sucrose intake also contributes to the rise in overall daily fructose consumption. Glucose can be metabolized and converted to ATP (andesine triphosphate), which is readily “burned” for energy by the cells’ mitochondria. Alternatively, glucose can be stored in the liver as a carbohydrate for later conversion to energy. Fructose, on the other hand, is more rapidly metabolized in the liver, flooding metabolic pathways and leading to increased triglyceride synthesis and fat storage in the liver. This can cause a rise in serum triglycerides, promoting an atherogenic lipid profile and elevating cardiovascular risk. Increased fat storage in the liver may lead to an increased incidence in non-alcoholic fatty liver disease, and this is one of several links between HFCS consumption and obesity as well as the metabolic syndrome.

Fructose may have less impact on appetite than glucose, so processed foods rich in fructose can contribute to weight gain, obesity, and its related consequences by failing to manage appetite. Additionally, loading of the liver with large amounts of fructose leads to increased uric acid formation, which may contribute to gout in susceptible individuals.

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Excess fructose intake has been associated with adverse health effects such as metabolic syndrome, elevated triglyceride levels, hypertension, non-alcoholic fatty liver disease, excess uric acid levels (associated with gout), and elevated levels of advanced glycation end products (AGEs; linked with aging and complications of diabetes) The high flux of fructose to the liver, the main organ capable of metabolizing this simple carbohydrate, disturbs glucose metabolism and uptake pathways and leads to metabolic disturbances that underlie the induction of insulin resistance, a hallmark of type 2 diabetes.
Fructose Linked With Insulin Resistance and Diabetes

In fact, the effect of HFCS on insulin resistance has been shown to have an impact on the prevalence of diabetes. In 2004, investigators conducted an ecological correlation study, in which they compared the relationship between food consumption of refined carbohydrates and the prevalence of type 2 diabetes in the US from 1909 to 1997. They found that during this period, the use of corn syrup sweeteners, which were almost non-existent at the turn of the century, increased by more than 2,100%. During the same period, the prevalence of diabetes skyrocketed. After controlling for total energy intake from other foods such as fats and proteins, only the increase in corn syrup and a decrease in fiber intake correlated positively with the prevalence of type 2 diabetes.
. Unlike glucose, fructose is readily converted to fat by the liver, leading to an excessive concentration of fats and lipoproteins in the body. High and prolonged fructose ingestion increases unfavorable lipid profiles in the body. By increasing triglyceride levels—an independent risk factor for coronary heart disease—fructose promotes potentially dangerous lipoprotein changes that increase atherogenic risk. For example, fructose increases apoB100—the primary lipoprotein responsible for carrying cholesterol to the tissues—which leads to the formation of fatty deposits. Conversely, high-density lipoprotein (HDL), which is responsible for carrying cholesterol particles back to the liver to be eliminated, is decreased by fructose.Fructose ingestion therefore contributes to fat deposits in the liver (fatty liver) and increases the amount of dangerous lipoproteins that enhance cholesterol deposits in blood vessels walls. This can lead to plaque buildup and narrowing of the blood vessels—a ticking time bomb for the development of both stroke and heart attack.
Information is from an in depth study: Dana Flavin, MS, MD, PhD is former science assistant to the associate bureau director for toxicology at the FDA.
How is it made? New scary fact: January 2009-the process used to turn cornstarch into HFCS involves using caustic soda. The process for making caustic soda involves mercury. Of the products tested 17 out of 55 contained mercury. Another study listed the mercury as high as 50%. Although the HFCS folks say it is minute, the FDA is looking into the studies. Caustic soda can be made without mercury so there is no need to use the process that involves mercury
Also of note: most of our HFCS comes from China, a country notorious for their lack of regulations. They probably use the mercury process.

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Enriched White Flour
Parts of a wheat berry: A wheat kernel consists of three parts: the bran, which is the outer layer; the germ, which is the inner layer and the endosperm, which is the starchy part in between the two layers.
The process of making flour: When flour is made, the endosperm is separated from the bran and the germ using a series of rollers and sifters. White bread uses only the ground endosperm. White bread is also bleached since freshly milled flour is slightly yellow. This bleaching occurs naturally by aging the flour. However, most manufacturers speed up the process by using chemicals. Peroxide is the common chemical used to bleach flour. By contrast, whole grain flours are produced by adding the bran and the germ back into the ground endosperm. This flour is brown with flecks of the grain visible and is not bleached.

The nutritional content: During the refining process, when the bran and the germ are removed, about thirty nutrients are lost from the flour. Years ago, it was discovered that those who consumed only white bread had higher incidence of birth defects and other diseases such as beriberi and rickets. The FDA mandated that flour producers add tiny amounts of vitamins to the flour. But the law only required the replacement of five of the original thirty nutrients. This is what is known as enriched flour. Another important element lost in the refining process is fiber. Enriched flour is so lacking in fiber that you would have to eat eight slices of white bread to equal the fiber in one slice of whole grain. Studies have found white bread, with all of its missing nutrients, is so depleted that it may actually cause disease.

This brings us to our final question-what are the health benefits for you? There are no known health benefits from eating enriched white bread. In fact, white bread, with its lack of nutrients, has been implemented in the promotion of diabetes, cancer and heart disease. Whole grain products, on the other hand, have long been advised by doctors for those seeking a healthier lifestyle. Whole grains retain the most nutritious parts of the wheat-the fiber, essential fatty acids and all of the vitamins and minerals. People who eat whole grain breads have fewer heart attacks and strokes. Their chances of developing diabetes, contracting colon cancer and even gaining weight are lessened by eating whole grain breads.
Remember that “enriched” flour just means that something is missing. Brown color does not mean whole wheat; it may just mean that your enriched white flour bread has had caramel color added. Please check your labels carefully. If the first ingredient on the label doesn’t say whole grain or 100% whole-wheat, choose another loaf.

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Food additives and preservatives

When we need to store any food for a longer time, it should be properly processed. During this processing, some substances and chemicals, known as additives, are added to the food. Additives consistently maintain the high quality of foods. In addition, we also need to add some preservatives in order to prevent the food from spoiling. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food. Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives.

Commonly Used Food Additives and Preservatives

Nowadays, most people tend to eat the ready-made food available in the market, rather than preparing it at home. Such foods contain some kind of additives and preservatives, so that their quality and flavor is maintained and they are not spoiled by bacteria and yeasts. More than 3000 additives and preservatives are available in the market, which are used as antioxidants and anti-microbial agents. Salt and sugar the most commonly used additives. Some of the commonly used food additives and preservatives are aluminum silicate, amino acid compounds, ammonium carbonates, sodium nitrate, propyl gallate, butylated hydrozyttoluene (BHT), butylated hydroxyanisole (BHA), monosodium glutamate, white sugar, potassium bromate, potassium sorbate, sodium benzoate, etc. Some artificial colors are also added to the foods to give them an appealing look. These coloring substances are erythrosine (red), cantaxanthin (orange), amaranth (Azoic red), tartrazine (Azoic yellow) and annatto bixine (yellow orange).

Uses of Food Additives and Preservatives

When the food is to be stored for a prolonged period, use of additives and preservatives is essential in order to maintain its quality and flavor. The excess water in the foods can cause the growth of bacteria, fungi and yeasts. Use of additives and preservatives prevents spoiling of the foods due to the growth of bacteria and fungi. Additives and preservatives maintain the quality and consistency of the foods. They also maintain palatability and wholesomeness of the food, improve or maintain its nutritional value, control appropriate pH, provide leavening and color, and enhance its flavor.

Additives are classified as antimicrobial agents, antioxidants, artificial colors, artificial flavors and flavor enhancers, chelating agents and thickening and stabilizing agents. Antimicrobial agents such as salt, vinegar, sorbic acid and calcium propionate are used in the products such as salad dressings, baked goods, margarine, cheese and pickled foods. Antioxidants including vitamin C, E, BHT and BHA are used in the foods containing high fats. Chelating agents such as malic acid, citric acid and tartaric acid are used to prevent the flavor changes, discoloration and rancidity of the foods.

Dangers of Food Additives and Preservatives Page 6

Although additives and preservatives are essential for food storage, they can give rise to certain health problems. They can cause different allergies and conditions such as hyperactivity and Attention Deficit Disorder in the some people who are sensitive to specific chemicals. The foods containing additives can cause asthma, hay fever and certain reactions such as rashes, vomiting, headache, tight chest, hives and worsening of eczema. Some of the known dangers of food additives and preservatives are as follows:
• Benzoates can trigger the allergies such as skin rashes and asthma as well as believed to be causing brain damage.
• Bromates destroy the nutrients in the foods. It can give rise to nausea and diarrhea.
• Butylates are responsible for high blood cholesterol levels as well as impaired liver and kidney function.
• Caffeine is a colorant and flavorant that has diuretic, stimulant properties. It can cause nervousness, heart palpitations and occasionally heart defects.
• Saccharin causes toxic reactions and allergic response, affecting skin, gastrointestinal tract and heart. It may also cause tumors and bladder cancer.
• Red Dye 40 is suspected to cause certain birth defects and possibly cancer.
• Mono and di-glycerides can cause birth defects, genetic changes and cancer.
• Caramel is a famous flavoring and coloring agent that can cause vitamin B6 deficiencies. It can cause certain genetic defects and even cancer.
• Sodium chloride can lead to high blood pressure, kidney failure, stroke and heart attack.
To minimize the risk of developing health problems due to food additives and preservatives, you should avoid the foods containing additives and preservatives. Before purchasing the canned food, you must check its ingredients. You should buy organic foods, which are free from artificial additives. Try to eat the freshly prepared foods as much as possible rather than processed or canned foods.

By Reshma Jirage

Today, food in the typical American diet is loaded with all kinds of additives intended to increase shelf life, improve appearance, enhance flavor, and lower cost. The FDA’s Web site provides a list of approved additives, which companies can legally include in food products. The length of this list is enormous – there are over a thousand different additives that all have foreign-sounding names. Unfortunately, the list does not include a description of the possible side effects associated with these additives. According to Dr. William Rice, a licensed Nutritional Consultant, many common additives have been linked to cancer, allergies, migraines, liver and kidney damage, birth defects, brain damage, and the list goes on. To make things worse, many additives do not appear on labels. According to Rice, food manufacturers are not required to list all the ingredients on certain foods like ketchup, mayonnaise and ice cream. 93 additives may go unlabeled in bakery products, 76 in soft drinks, 58 in frozen desserts, and 31 in cheese. http://www.downtoearth.org/earthaware/preservatives.

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Carmine-what is it?
Carmine may be prepared from the cochineal beetle, by boiling dried insects in water to extract the carminic acid and then treating the clear solution with alum, cream of tartar, stannous chloride, or potassium hydrogen oxalate; the coloring and animal matters present in the liquid are thus precipitated. Other methods are in use in which egg white, fish glue, or gelatine are sometimes added before the precipitation.
Carmine is used as a food dye in many different products such as juices, ice cream, yogurt, and candy, and as a dye in cosmetic products such as eyeshadow and lipstick. Although principally a red dye, it is found in many foods that are shades of red, pink, and purple. As a food dye it has been known to cause severe allergic reactions and anaphylactic shock in some people.[1] [2]
Food products containing carmine-based food dye may prove to be a concern for people who are allergic to carmine, or people who choose not consume any or certain animals, such as vegetarians, vegans, and followers of religions with dietary law (
In the United States, carmine is approved as dye for foodstuffs. In January 2009, FDA passed a new regulation requiring carmine and cochineal to be listed by name on the label. This regulation is effective January 5, 2011.
How do I avoid all this junk in my food?
1. Choose your food as close to what God made it.
2. READ labels! The fewer ingredients the better.
3. Eat at home. If you have to eat out choose wisely.
4. Grow your own food.
5. Learn to use what you grow.
6. Preserve your own food with the least amount of interference.
7. Train your family to eat well
8. Remember: most food manufacturers are not interested in the health of your family…they just want to make money!

2009.03.08 Being led by the Spirit Part 2

Randy continues discussion on how to hear from God

PURIM begins on the 9th of March. This Jewish Holiday commemorates the miraculous deliverance of the Jews through Queen Esther. REMINDER: Pray for the defense of Israel.