[Fishhugger] Salmon Season Update

info at fishhugger.com info at fishhugger.com
Fri Aug 28 12:02:12 MST 2009


Greetings Fishhuggers!  Kenny had a hard-working and highly productive
salmon harvest this season, he's now back home in NM along with some of
his fresh catch.

Our sockeye salmon is the freshest available:

Sockeye Fillet 1.5-2/lb each
Sockeye Salmon Belly/Bacon in 1lb, 2lb and 5lb packages.  5lb packages are
the best value.  We love using this cut of fish for salmon tacos, in
omelets, rice dishes, dips and salads.  The salmon bacon is oily and
flavorful!

Fresh catch coho salmon, black cod and halibut will be available within
the next few weeks.

All cuts of grassfed beef are still available and now is the time to order
your 1/2 or whole grassfed lamb.

Upcoming events:
mid-Sept:  NM Grassfed Beef Enchilada dinner at Casa Vieja in Corrales.
Oct 3:  Kenny the Fishhugger is guest chef at Los Ranchos Growers Market
Oct 24:  Back in Phoenix...we intend to be at the Roadrunner Park,
Ahwautkee, Town & Country, and Carefree Farmers Markets.

For a complete and updated schedule of growers markets and special events,
please visit our website http://www.fishhugger.com/calendar.html

True Food News:  Breakfast Cereals--Please Don't Consume!
Dry breakfast cereals are produced by a process called extrusion.  Cereal
makers first create a slurry of the grains and then put them in a machine
called an extruder.  The grains are forced out of a little hole at high
temperature and pressure.  Depending on the shape of the hole, the grains
are made into little o's, flakes, animal shapes, or shreds (as in Shredded
Wheat or Triscuits), or they are puffed (as in puffed rice).  A blade
slices off each little flake or shape, which is then carried past a nozzle
and sprayed with a coating of oil and sugar (and/or corn syrup or chemical
sweeteners) to seal off the cereal from the ravages of milk and to give it
crunch.

In his book, Fighting the Food Giants, Paul Stitt tells us that the
extrusion process used for these cereals destroys most of the nutrients in
the grains.  It destroys the fatty acids; it even destroys the chemical
vitamins that are added at the end.  The amino acids are rendered VERY
TOXIC by this process.  The amino acid lysine, a crucial nutrient, is
especially denatured by extrusion.  This is how all the boxed cereals are
made, even the ones sold in health food stores.  They are all made the
same way and mostly in the same factories.  All dry cereals that come in
boxes or bags are extruded cereals.

The only advances made in the extrusion process are those that will cut
cost regardless of how these will alter the nutrient content of the
product.  Cereals are a multi-billion dollar business, one that has
created huge fortunes.

With so many people eating breakfast cereals, you might expect to find
some studies on the effect of extruded cereals on animals or humans.  Yet,
there are no published studies at all in the scientific literature.

Let's talk about two studies, The Rat Experiments, that were not
published.  The first was described by Paul Stitt who wrote about an
experiment conducted by a cereal company in which four sets of rats were
given special diets.  One group received plain whole wheat, water and
synthetic vitamins and minerals.  A second group received puffed wheat (an
extruded cereal), water and the same nutrient solution.  A third set was
given water only.  A fourth set was given nothing but water and chemical
nutrients.  The rats that received the whole wheat lived over a year on
this diet.  The rats that got nothing but water and vitamins live about
two months.  The animals on water alone lived about a month.  But the
company's own laboratory study showed that the rats given the vitamins,
water and all the puffed wheat they wanted died within two weeks--they
died before the rats that got no food at all.  It wasn't a matter of rats
dying of malnutrition.  Autopsy revealed dysfunction of the pancreas,
liver and kidneys and degeneration of the nerves of the spine, all signs
of insulin shock.

Results like these suggested that there was something actually very toxic
in the puffed wheat itself!  Proteins are very similar to certain toxins
in molecular structure, and the pressure of the puffing process may
produce chemical changes, which turn a nutritious grain into a poisonous
substance.

Another unpublished experiment was carried out in the 1960s.  Researchers
at University of Michigan were given 18 laboratory rats.  They were
divided into three groups:  one group received corn flakes and water; a
second group was given the cardboard box that the corn flakes came in and
water; the control group received rat chow and water.  The rats in the
control group remained in good health throughout the experiment.  The rats
eating the box became lethargic and eventually died of malnutrition.  But
the rats receiving the corn flakes and water died before the rats died
before the rats that were eating the box! (The last corn flake rat died
the day for first box rat died.)  But before death, the corn flake rats
developed schizophrenic behavior, threw fits, bit each other and finally
went into convulsions.  The startling conclusion of this study is that
there was more nourishment in the box than there was in the corn flakes.

This experiment was actually designed as a joke, but the results were far
from funny.  The results were never published and similar studies have not
been conducted.

Most of America eats this kind of cereal.  In fact, the USDA is gloating
over the fact that children today get the vast majority of their important
nutrients from the nutrients added to these boxed cereals.

Cereals sold in health food stores are made by the same method.  It may
come as a shock to you, but these whole grain extruded cereals are
probably more dangerous than those sold in the supermarket, because they
are higher in protein and it is the proteins in these cereals that are so
denatured by this type of processing.

There are no published studies on the effects of these extruded grains on
animals or humans, but a study was found that described the microscopic
effects of extrusion on the proteins.  "Zeins," which comprise the
majority of proteins in corn, are located in spherical organelles called
protein bodies.  During extrusion, these protein bodies are completely
disrupted and deformed.  The extrusion process breaks down the organelles,
disperses the proteins and the proteins become toxic.  When they are
disrupted in this way, you have absolute chaos in your food, and it can
result in a disruption of the nervous system.

SOURCE:  From a longer article by Sally Fallon, http:/www.westonaprice.org

What do we eat for breakfast?  Almost every day we have bacon and eggs. 
The eggs are cooked in beef tallow, lard or butter.  On the rare occasion
that we do have oatmeal, we always soak the previous night in warm water +
1 Tablespoon of goat milk yogurt (whey, lemon juice, or vinegar will also
work).  Soaking will neutralize the tannins, complex proteins, enzyme
inhibitors and phytic acid.  After cooking about 1-2 minutes, we add
butter, cream and honey.  Fresh toasted nuts and fresh berries are also
great additions.

Please let us know how we can further serve you!

Eat Well,
Kenny & Brenna Aschbacher-The Fishhuggers
http://www.fishhugger.com
505.865.4097
602.286.9233

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