Displaced Homemakers

A woman who, after managing a household for years, is forced by financial necessity to find a wage-paying job. This blog is intended for the women who feel that their lives have been hit by a tornado, their tomorrows may experience a hurricane and their nights are sleepless. This blog is for the women who need to rebuild their lives, no matter the age and no matter the circumstance and for the women who needs to find resources, gather support to feel that they are not alone.

Monday, January 7, 2013

After The War: Join Farmers vs. Monsanto

After The War: Join Farmers vs. Monsanto

Saturday, December 1, 2012

Most Jobs Don't Require A College Education

This is for all of us who are women, struggling to survive.  This information is important.  Gone are the days....

Sunday, November 18, 2012

How do they get up again and move on?

17 November 2012

This blog was an attempt to both encourage myself and others who find themselves in the same shoes.
Instead, I have continued to "search for my identity" as the time flickers by me.  I have seen some women find that new "nitch" after feeling left stranded in the middle of a blowing desert staring at the wind blowing the dust around them.

I ask myself every day (since I started this blog about three years ago) how do they do it?

I decided on a few things:


  1. They just remain strong.  It seems that they plow through whatever obstacle that is before them and keeps their eyes looking forward.  
  2. They keep their determination to plow through that new road.  It is almost as though they do not look left or right.
  3. They put all of their energy into one thing, that thing of focus.
  4. They seem to never give up.
And whollah!  They have obtained their goal, at least of survival...paying the rent, buying food, keeping the car in good shape.

Now I don't know if anyone really reads this blog.  Like really uses all the stuff I put in here, links, health, and more health.  So I decided to taint things on the more personal side of life.  Sometimes, I have found that if I feel a certain way others do to and then I do not feel so alone in my own struggles.  The struggles are mostly of the mind.

Yes, I have been focusing on health, that is a big part when your world seems to be falling apart.  Imagine if the health were to go to, oh what a pain that would be.  I have been lucky in that respect of this new and what seems to be a very long road for me.  A road that will never end.

The important part is to remain strong.  I remember when I was a war photojournalist (another long story of why did I do that?) I was covering a story in Bethlehem after a 40 day incursion of the Israeli's Defense Force (IDF).  This was a time in history where the IDF surrounded almost all of the West Bank towns and imposed curfews, turned off water, shut down the electricity and buzzed the streets with bulldozers, tanks, jeeps and guns.  They also would talk over peoples homes on the high ground and created lookout posts as places to shoot from if they saw any movement in the streets.

The time was horrible and it was dangerous for journalists as well.  So, I waited until they were pulling out and I went in to see the damage.  That is another story.  I interviewed a woman who was what I would call "held hostage" for 40 days.  Her home was right across from the Nativity Church, where they say that Jesus was born.  She lived on the top floor.  I spoke with her and she was lucky that the soldiers that were in her home were decent...or shall I say more decent than others had experienced.

One soldier gave her a cake before they left as a good-bye.  She had not realized the reality of her situation by the time I spoke with her.  It was only a few hours after the IDF left.  She was more concerned about giving me some cake, some tea and showing me her panoramic view from the roof.

In politeness, I had some cake and tea then went to see the panoramic view.  We walked outside onto her veranda and she pointed to a frail ladder and pointed then looked up.  I quickly realized that she wanted me to climb that ladder to see the view.  I became nervous for my own safety, not of bullets but from falling down that ladder.

She looked at me and shook her head and started climbing.  This woman was about 70 years old remind you.  I just looked at her and watched her climb right up that ladder, no frets, no fear but with determination.  I told myself , "If she can do it, then I can...umm do it!"

At that moment, I saw her strength that seemed boundless and fearless solid like a deeply planted stone into the earth.  It was then that I had deep respect for the women who had to suffer in wars under horrible conditions and remained very strong with a smile and hospitality.  "Amazing" I said to myself.

It was that moment that I decided that I too needed to be strong and then remain strong.  The woman of war taught me something very valuable.  We too can be like that woman.  We too can climb that ladder.

Thursday, October 18, 2012

Winters coming! Boost your immune system

Susan Brannon American ginseng (Panax quinquefolius) is known to help boost your immune system, and has been used for centuries. It helps to prevent upper respiratory infection when taken for several months. However! When you buy the traditional Chinese ginseng, do not take it when you have a cold because the products vary in potency. “Indian echinacea,” can help to reduce the duration and severity of cold symptoms, and it also might help prevent upper respiratory infections, It also appears to help boost your immune system. The average dosage is 400mg per day. Echinacea many studies support the fact that echinacea is an effective aid for preventing and treating colds, flu and other infections. It can help to fight infections by stimulating your immune cells. It works best when taken frequently at the first sign of infection: 30 to 60 drops of liquid extract or 1 to 2 capsules (300 to 400 mg each) every two hours for the first 24 to 48 hours, followed by the same dosage four times daily for three days after symptoms disappear. Don't forget vitamin C! about500 mg per day. Have a nice winter

Thursday, October 11, 2012

Prop 37 GMO Labeling: Right to Know Videos

Prop 37 is coming up in California asking to label GMO food products if you are in California, Please vote yes. It is your life. Share these videos all over America...to educate and prepare for "war"

Agent Orange is Harmless: Prop 37 California VOTE


Agent Orange is harmless just like cigarettes and DDT are harmless, and...so are GMO foods harmless...so, why is Monsanto fighting so hard with 35 million in advertising to get voters to vote NO on Prop 37 in California?  Watch and share this video with the people in our country.


California Prop 37 GMO Labeling: Right to Know

Okay, I understand that not everyone lives in California BUT, it also involves ALL of America.  If we can get everyone in California to VOTE YES on Prop 37, then the other states will hopefully follow..???  This video is full of famous folks who decided to stand against GMO food products and stand for the labeling of GMO products.  Please watch and share


Wednesday, September 19, 2012

Study: Are Organic Foods Better than Conventional Foods?

Italian Green Beans Photo by Susan Brannon
According to an Annals of Internal Medicine study/report, "The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria."  With its primary funding source listed as "none"  

The study seems to lack considerations such as, organic munchers tend to eat healthier such as more vegetables and fruits, legumes, whole grains and less meat than conventional munchers. 

"Two studies reported significantly lower urinary pesticide levels among children consuming organic versus conventional diets, but studies of biomarker and nutrient levels in serum, urine, breast milk, and semen in adults did not identify clinically meaningful differences."  If the urinary pesticide level is less among children for organic intake, then that is a positive result as far as pesticide consumption is concerned.  Is that not the reason for eating organic in the first place?  In the end, it is a good result for as we know pesticides are not a good thing to put into our blood streams and they may never flush out of our bodies.  We all know about GMO products and the farmers who have had serious side effects.

I recommend, go organic and stay organic for the entire family!

Friday, May 18, 2012

Sunday, April 22, 2012

You want to promote a business? This is how:

I just had to put this video on this blog.

Saturday, February 4, 2012

Tortilla strips


Stack 16 to 18 corn tortillas (6-inch diameter) and cut into 1/4-inch wide strips. Pour salad oil to a depth of 1 inch into a 3- to 4-quart pan and heat to 375 degrees F. on a deep-frying thermometer. Add strips, a handful at a time, and cook, stirring often, until crisp and lightly browned (about 1 min.). Lift out; drain on paper towels. Sprinkle with salt.

Huvos con queso


HUEVOS CON QUESO
(Mexican Eggs with Cheese)

Reminiscent of chile con queso (melted cheese with chiles), cheese sauce is blended with eggs and spooned over tortillas. Serve with sliced tomatoes and beer or iced tea.


Tortilla Strips (see below)
3 tablespoons butter or margarine
1 small onion, minced
1/2 teaspoon ground cumin
1 tablespoon all-purpose flour
1/2 cup sour cream
6 eggs, lightly beaten
1/2 cup diced tomatoes
1 large tomatillo, husked, rinsed and chopped (optional)
1 large Anaheim or other mild green chile, stemmed, seeded and chopped
Prepare Tortilla Strips. Distribute evenly among 6 dinner plates and keep warm in an 150 degree oven.

In a 10- to 12-inch frying pan, melt butter over low heat. Add onion and cumin; cook, stirring occasionally, until onion is soft (about 5 minutes). Mix in flour; cook, stirring, until bubbly. Remove from heat and blend in sour cream. Return to heat and cook, stirring, over low heat until smooth and bubbly. Add jack and cheddar cheeses and continue to cook, stirring, until melted. Stir in eggs; cook until eggs are lightly set and mixture looks like soft scrambled eggs (about 10 more minutes).

Dividing equally, spoon egg mixture over tortilla strips and sprinkle with tomatoes, tomatillo (if desired) and chile. Makes 6 servings.

Friday, February 3, 2012

Chili Con Queso Soup


CHILI CON QUESO SOUP (TORTILLA)

1/2 Large onion -- finely chopped
3 tablespoons Unsalted butter
1 1/2 cans (4 oz each) mild green -- chiles, drained, see
finely chopped
2 cans (14 1/2 oz each) plum -- tomatoes, drained, s
finely chopped
2 packages (3 oz each) cream cheese -- cut into bits
1 can (14 1/2 oz) chicken broth
1 1/2 cups Half-and-half
4 teaspoons Fresh lemon juice -- or to

Garlic powder to taste
Cayenne to taste
Salt to taste
Julienned tortilla chips -- fried crisp
Green onions -- chopped
Monterey jack cheese -- grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in chicken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over moderate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterey jack cheese over individual servings.

Thursday, February 2, 2012

Tortillia Soup


Recipe By : Legends Rancho Deluxe by chef Michael Hanrahan

1 tablespoon canola oil
8 whole corn tortillas -- cut into 1" strips
1 cup onion -- diced
1 1/2 tablespoons jalapeno peppers -- seeded
-- minced
5 cloves garlic -- minced
1 tablespoon tomato paste
42 ounces canned tomatoes -- undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas -- cut into 1/4" strips
2 cups boneless skinless chicken breasts -- cooked
-- shredded
1 cup avocado -- diced
1/2 cup sharp cheddar cheese -- shredded
1/2 cup fresh cilantro -- chopped

Heat oil in a large Dutch oven over medium-high heat. Add 1" tortilla pieces - cook 2 minutes or until crisp - stirring occasionally.

Add the onion, jalapeno and garlic - saute 3 minutes.

Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes.

Stir in cumn and broth - bring to a boil. reduce heat to medium and simmer - uncovered - 40 minutes or until reduced to 8 cups.

Place half of soup in a blender - process until smooth - pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 for 7 minutes or until crisp - set aside.

Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro and tortilla strips.

Wednesday, February 1, 2012

Chicken Enchilada Soup


1 small onion, chopped
1 garlic clove, chopped
2 Tbsp. olive oil
1 can (14 oz.) beef broth
1 can (14 oz.) chicken broth
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green chiles
2 cups chicken breast, cooked and shredded
1-1/2 cups water
1 Tbsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. pepper
6 flour tortillas
3 cups grated Cheddar cheese

Saute onion and garlic in olive oil. Add the next 10 ingredients;
bring to a boil. Cover, simmer for one hour. Cut tortillas into
1/2" strips; add with the cheese to the soup. Simmer
(uncovered) for 10 minutes. Serve.

Tuesday, January 31, 2012

The Ulitimate Enchilada


from Chile Pepper Magazine

FILLING:
4 cups shredded Carne Seca (dried beef) or the following recipe for Carne Machaca:

2 to 2-1/2 lbs. boneless beef roast, cut in large pieces
1 small onion, coarsely chopped
1-2 Tbsp. ground hot chile
water

Place ingredients in pan and cover with water and simmer for an hour and a half or until the meat starts to fall apart. Remove the beef, strain the broth, and save for the sauce. Allow the meat to cool and shred the meat by using 2 forks or your fingers.

SAUCE:

3 Tbsp. flour
4 Tbsp. oil
1 cup onions, chopped
2 cloves garlic, chopped
6 chopped green New Mexican chiles, roasted, peeled, seeded or 2(4 oz.)cans
1/2 tsp ground cumin
2 medium tomatoes, peeled, seeded and chopped
3 cups reserved beef broth

Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring constantly, for 3-4 minutes. Set aside. Saute the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in the roux and simmer fir a few minutes to thicken. NOTE: I add 2 Tbsp. hot chili powder

THE ENCHILADAS:

24 corn or blue corn tortillas
oil
2 cups shredded Monterey Jack cheese
1 cup chopped onions
shredded lettuce
chopped tomatoes

Fry tortillas briefly in hot oil to soften. Drain on paper towels.

To assemble: For each enchilada stack, place a little sauce on bottom of casserole dish, place a tortilla on top, then the beef, some cheese and onion, then some sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour the sauce over the top. Bake at 350 for 15 minutes. Serve with lettuce and chopped tomatoes. May be topped with a fried egg if desired.

Monday, January 30, 2012

Red Chili Enchilada Cassrole


1 1/2 large onions, chopped
Butter
3 14-ounce cans Old El Paso Red Enchilada Sauce
1 teaspoon sugar
Salt
2 dozen corn tortillas
3 cups shredded pasteurized process cheese spread
1 pint heavy cream
3 eggs, beaten
Preheat oven to 350 degrees.

Cook onions in butter; add red enchilada sauce. Bring to a boil; add sugar and pinch of salt.

Arrange tortillas, cheese, heavy cream and sauce in layers in 3-quart casserole. Repeat several times. Pour eggs over last layer and bake 1 hour. Serve immediately.

This recipe is from "Seasoned With Sun" by the Junior League of El Paso, TX

Green Chili Chicken Enchladas


GREEN CHILE CHICKEN ENCHILADAS

12 - 18 corn tortillas
1/2 c. oil
8 oz. shredded Monterey Jack cheese
3/4 c. chopped onion
1/4 c. butter or margarine
1/4 c. flour
2 c. chicken broth
4 oz. chopped green chiles
1 c. sour cream
1 chicken or 3 breast halves, boiled and shredded
Cook tortillas in hot oil until softened (5 seconds).

Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chilies. Stir until heated. Pour over enchiladas.

Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired.
These are the best chicken enchiladas you have ever tasted!

Freezing Meal Ideas


Susan Brannon
Freezing Meal Ideas

Lasagna
Spaghetti sauce
casserole's
Chili
Veggie Pasta Shells (large shells)
Pancakes
French Toast
Potato and Bacon Soup
Garlic Bread
Zucchini and Parmesan Soup
Meatloaf or mini meatloafs
Vegetable bake
Hamburger Patties
Salmon patties
mashed potatoes
vegy soup
Beef Stew
Shephard's Pie
anything chicken with sauce or no sauce
Chicken and rice soup

  
    * Ensure that food is in perfect condition before freezing.
    * Divide food into small portions. This ensures rapid freezing and better quality on defrosting.
    * Use the correct type of packaging or container.
    * Make sure that food is tightly wrapped or sealed and that no air or water can get in or out.
    * Check that the temperature of the freezer is at 0°F or below.
    * Do not freeze too many unfrozen items at once.
    * Leave space around newly introduced packages.
    * Defrost items in the refrigerator or in cold water.

it is very important to defrost food slowly and safely, preferably overnight in the refrigerator.
Recipes:
Homemade Maple Syrup
Healthy Jambalaya
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup
Avocado and Potato Salad 10 minutes
Best Vegetarian Chili

Homemade Maple Syrup


HOMEMADE MAPLE SYRUP   

1 3/4 c. white sugar
1/4 c. brown sugar
1 c. water
Combine and bring to a boil. Cover and cook 3 minutes. Cool slightly. Add:
1/2 tsp. vanilla
1/2 tsp. maple flavoring
Cover saucepan for a few minutes as syrup cooks to melt down crystals.
More Money Saving Recipes:
Healthy Jambalaya
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup
Avocado and Potato Salad 10 minutes
Best Vegetarian Chili

Healthy Jambalaya


Healthy Jambalaya Recipe (30 min)

1 cup long grain rice
14 ounces cooked kidney beans (rinse well if canned)
1 yellow onion, finely diced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 carrot, finely chopped
1 rib of celery, finely chopped
Kernels from 1 corn cob (about 1 cup)
2 cloves of garlic
1/4 to 1/2 teaspoon of cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 to 2 1/4 cups vegetable broth
Extra virgin olive oil
Handful of fresh parsley or cilantro, roughly chopped
Sea salt

1. Drizzle enough olive oil into a large pan to lightly cover the bottom and set heat to between low and medium.

2. Add rice and saute for about 5 minutes, then add onion and cook for another 2 minutes - be sure to stir from time to time.

3. Add the rest of the vegetables plus garlic, black pepper, oregano, and cayenne, and cook for another 2 minutes, stirring regularly.

4. Now the relaxing part: add between 1.5 to 2 cups of broth. Cover with a lid and bring to a boil. As soon as it reaches a boil, lower heat and allow to simmer for about 35 to 40 minutes. You don't want the ingredients to get dry and burned out, so check on it at the 15 to 20 minute mark and add a little extra broth if you don't see any liquid.

5. Once it's finished cooking, add kidney beans and give everything a good toss to allow the kidney beans to heat through. Season with sea salt, to taste.

6. Just before serving, sprinkle a handful of chopped parsley or cilantro on top.
More Recipes:
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup
Avocado and Potato Salad 10 minutes
Best Vegetarian Chili

Monday, January 23, 2012

05 "No One Tells You You're Too Old" CUT BACK: facing ageism

03 "How are you feeling?" CUT BACK: facing ageism


This video helps you to see that you are not alone! It is not you, it is the system.

Sunday, January 22, 2012

Freezing Vegetables and Fruits


Susan Brannon
Vegetables freeze well and have a life span of three months. Some people say vegetables can freeze longer, but I like using the three month rule for the best taste.
clean the vegetables
trim them
cut them into bite sized portions

How To Blanch your vegetables:
boil some water
prepare a bowl of ice water
Use a slotted spoon, and put a handful of vegetables into the boiling water Most vegetables will take about two-three minutes to blanch,
transfer the vegetable into the ice water. 
Pat the food dry
and put the vegetables into freezer bags

Vegetables that blanch for more than two-three minutes:
Cabbage wedges 3-4 minutes
Corn on the cob 8 minutes

Fruit:
It is best to freeze fruit when they are in season for the lowest price and best taste. 

Dry Pack: blueberries, cranberries, currants, gooseberries, etc.. Place them on trays to lay flat not stacking them, so they can freeze individually.  Once they are frozen, place them into freeze bags.  Then you will be able to remove only what you need.

Sugar Pack:  Sprinkle sugar over the fruit and mix. Allow the fruit to stand for about 15 minutes.  You can also place the pieces on trays, and sprinkle the sugar before freezing.  Then once frozen, place them in freezer bags.

Fruit can turn brown, and to prevent this, you can add ascorbic acid (Vitamin C) you can buy this for freezing at the grocery store.  For dry pack, dissolve 1/8 teaspoon with 2 tablespoons cold water for 2 cups of prepared fruit.  Sprinkle over the fruit and mix!
Related Articles:
How To Freeze Foods

Tips on How to Freeze Foods


Susan Brannon

It can save a ton of time to triple your normal recipe, eat one and freeze the other two portions of your meals. You don't have to triple or double your recipe but you can save your excess foods in the freezer. You will want your food to taste delicious when it thaws.  If you don't store the food correctly, things just may not turn out right and you have lost your meal.

There are some basic guidelines to make your life easier, and help you to get the best results when freezing your foods.

  • First you need to make sure that you have the right containers, bags or wraps that are designed for the freezer.  They are made to keep the moisture in, and the odors out.  Using regular sandwich bags or plastic wrap are not thick enough to do the job.
  • Divide the food into small portions, to ensure rapid freezing and better quality.
  • Make sure that the food is tightly wrapped or sealed and make sure that you have removed all the air from the container because if you don't it can "dry" things out and "burn" your food.  If you use a plastic container, make sure that you fill the entire container leaving room for expansion.
  • Freeze the food as quickly as possible to minimize ice crystals. Wait for hot foods to cool down before freezing.
  • When placing the food into the freezer, make sure that you leave room around the container, so the food will freeze evenly.  Once it is frozen, then you can stack it up.
  • Label your food and date them using a sharpie marker so you know how long the food has been in there and if it is still good or not.
Liquids:  Freeze sauces and broths in freezer bags, laying them flat.  This will save space and will thaw faster.
Breads:  Make sure that the breads are sliced before freezing so you can take out the amount that you need at a time. 
Casseroles: You can line a casserole dish with foil, and freeze it in the container, then once it is frozen you can lift up the foil and re-use your casserole dish.  You can freeze already cooked casseroles, or uncooked.
To do pancakes you can separate them with wax paper before putting them in the freezer to prevent them from sticking.  It is great to cook more than you need and freeze them!

Saturday, January 21, 2012

Thyroid cancer, fracking and nuclear power


An Activist Post Special Report
By Rady Ananda
Thyroid cancer cases have more than doubled since 1997 in the U.S., while deadly industrial practices that contaminate groundwater with radiation and other carcinogens are also rising.
New information released by the U.S. National Cancer Institute (NCI) estimates that 56,460 people will develop thyroid cancer in 2012 and 1,780 will die from it.
That’s up from 16,000 thyroid cancer cases in 1997 – a whopping 253% increase in fifteen years, while the US population went up only 18%.
From 1980 to 1996, thyroid cancer increased nearly 300%, while the population increased by (again) 18%.
Most thyroid cancers don’t develop for 10-30 years after radiation exposure, but the monstrous spike in thyroid cancer from 1980-2012 is only partly the result of Pennsylvania’s Three Mile Island nuclear accident in 1979 (TMI).
Pennsylvania, with its nine nuclear reactors, does have the highest incidence of thyroid cancer across nearly all demographics among 45* states, reports epidemiologist Joseph Mangano, MPH MBA, of the Radiation and Public Health Project.  In 2009, he analyzed data from the Centers for Disease Control’s national survey of thyroid cancer incidence for the years 2001-2005 and compared it with proximity to nuclear power stations, finding:
“[M]ost U.S. counties with the highest thyroid cancer incidence are in a contiguous area of eastern Pennsylvania, New Jersey, and southern New York.  Exposure to radioactive iodine emissions from 16 nuclear power reactors within a 90 mile radius in this area … are likely a cause of rising incidence rates.”
TMI also can’t explain why the thyroid cancer rate for the four counties flanking Indian Point Nuclear Power Plant in New York was 66% above the national rate in 2001-2005.
Other, more subtle sources may also be contributing to hiked thyroid cancer rates, like leaking nuclear power plants and hydraulic fracturing, both of which contaminate air, soil and groundwater with radiation and other nasty chemicals.

Friday, January 20, 2012

This Menace Killed 50% of Rats Tested – But It’s Hiding in Your Water, Air and Food

I believe that displaced homemakers need to remain informed and educated regarding food health concerns.  I preach that a life balance of mental, physical and health are important factors in healing, moving forward and keeping the train on the track as our lives change.  This article and a few more that I will post are in regards to food safety, food security, and our health.  I am keenly aware that it costs more to chose and eat foods that are "healthy", i.e., those without GMO's (Genetically Modified Ingredients).  However, it is well worth the 1 dollar to 2 dollar difference in costs in the long run.  For yourself and your children.  Our bodies are delicate and it is a must that we take care of them, some of us know that as we grow older, how we age and feel reflects directly on how we took care of ourselves when we were younger.  For this reason, I include articles like these.
Monsanto, the world leader in the production of genetically engineered (GE) staple crops, has long claimed that its broad-spectrum herbicide Roundup is safe.  In fact, they have even used the following slogans to describe it:
“It’s Safer than Mowing”
“Biodegradable”
“Environmentally Friendly”
What we are now finding out — unfortunately long after hundreds of millions of pounds of the chemical have already been applied to U.S. soil — is that Roundup is proving to be a pervasive environmental threat, one that may already be poisoning a good portion of the world’s remaining natural water supply.
Roundup is Contaminating Groundwater Supplies
The quantity of glyphosate, the active ingredient in Roundup, in the environment has been difficult to analyze due to its physicochemical properties, such as its relatively low molecular weight and low organic solvent solubility.
However, a recent study used a magnetic particle immunoassay to test for the presence of glyphosate in roughly 140 samples of groundwater from Catalonia, Spain.
The analysis found that glyphosate was present above the limit of quantification in 41 percent of the samples.  As noted on GreenMedInfo.com, this indicates “that, despite manufacturer’s claims, it does not break down rapidly in the environment, and is accumulating there in concerning quantities.”
Groundwater, which is water from rain, lakes, streams or other bodies of water that soaks into soil and bedrock, can easily become contaminated when chemicals in the soil with low biodegradability and high mobility empty into it.
When groundwater is used as a drinking water source, this contamination poses a risk to animals, plants and humans alike. The U.S. Environmental Protection Agency (EPA) explains further:
“Contaminated groundwater can hurt animals, plants, or humans only if it is first removed from the ground by manmade or natural processes. In many parts of the world, groundwater is pumped out of the ground so it can be used as a source of water for drinking, bathing, other household uses, agriculture, and industry. In addition, groundwater can reach the surface through natural pathways such as springs.
Contaminated groundwater can affect the quality of drinking and other types of water supplies when it reaches the surface. Contaminated groundwater can affect the health of animals and humans when they drink or bathe in water contaminated by the groundwater or when they eat organisms that have themselves been affected by groundwater contamination.”
That glyphosate has been detected beyond the limit of quantification in 41 percent of groundwater samples tested reveals yet another concerning “side effect” of its rampant use: namely, that it is not biodegrading in the soil, as previously assumed by many scientists, rather, is trickling down below the soil to the groundwater, where processes of biodegradation are much slower, and the opportunity for it to accumulate to toxic levels is much greater. These findings have devastating environmental and human health implications, as glyphosate is the most widely used herbicide in the world and is being found virtually everywhere it has been tested…
Glyphosate is Also Found in Air and Rain Samples
The results of the first report on the ambient levels of glyphosate and its major degradation product, aminomethylphosphonic acid (AMPA) in air and rain water were published in the journal Environmental Toxicology and Chemistry in March 2011. The samples were collected during two growing seasons in Mississippi and Iowa. Glyphosate was detected in 60 to 100 percent of all air and rain samples, which lends further credence to the fact that Roundup does not readily break down in the environment, but rather is lingering all around us.
Unfortunately, thus far the United States has chosen to ignore the warning signs and allows the deceitful marketing and unabated use of glyphosate herbicides like Roundup. On a brighter note, the EPA is finally looking into the damaging effects of glyphosate on humans and the environment and plans to make a decision regarding its future by 2015. At that time, Roundup could either continue to be used as it is now, be required to have some modifications to its use or be banned entirely from use within the United States.
Read the full post at Mercola.com.
Related Articles: