Category Archive for: ‘Food Safey’
Soursop – Cure for Cancer?

There have been emails and Facebook posts flying around recently suggesting that Soursop is “10000 times more powerful cancer killer than chemo”.  I’m always interested in folk remedies and alternative cures to all types of human problems.  I am a two time cancer survivor myself and I’m always waiting for the other shoe to drop, so I do my due diligence and study.

Most “miracle cures” have some health benefits as the basis for their miracle.  Even though I am a bit of a conspiracy theory buff I don’t believe that big business intentionally suppresses cheap, natural, cancer cures.  Not to mention that there is almost always a down side to the “miracle”.


from Wikipedia: The Soursop (Annona muricata) is a broadleaf, flowering, evergreen tree native to MexicoCubaCentral America, the Caribbean and northern South AmericaColombiaBrazil,Peru, and Venezuela. Soursop is also native to sub-Saharan African countries that lie within the tropics. Today, it is also grown in some areas of Southeast Asia. It was most likely brought from Mexico to the Philippines by way of the Manila-Acapulco galleon trade. It is in the same genus as the chirimoya and the same family as the pawpaw.

File:Owoce Guanabana.jpg

Health Benefits

Nutritionally, the fruit is high in carbohydrates, particularly fructose. The fruit also contains significant amounts of vitamin Cvitamin B1, and vitamin B2.The fruit, seeds, and leaves have a number of herbal medicinal uses among indigenous peoples of regions where the plant is common.

There is evidence indicating that the fruit’s extracts selectively inhibit the growth of human breast cancer cells by downregulating expression of epidermal growth factor receptor(EGFR) in vitro and in a mouse model,[3] but the effect has not been studied in humans.

Health Risks

Research carried out in the Caribbean has suggested a connection between consumption of soursop and atypical forms of Parkinson’s disease due to the very high concentration ofannonacin.[4][5][6][7]

According to Cancer Research UKAnnona muricata is an active principle in an unlicensed herbal remedy marketed under the brand name Triamazon.[8] Triamazon is not licensed for medicinal use and the sale of the product resulted in a conviction on four counts of selling unlicensed medical products, and other charges, for a vendor in the United Kingdom.[9]

Soursop Cancer Fruit

Why? More here

Soursop belongs to the Annonaceae family or Custard Apple family to which the annonaceous acetogenins are aboriginal. These chemicals in general have been documented with antitumorous, antiparasitic, insecticidal, and antimicrobial activities. Mode of action studies in three separate laboratories have recently determined that these acetogenins are superb inhibitors of enzyme processes that are only found in the membranes of cancerous tumor cells. This is why they are toxic to cancer cells but have no toxicity to healthy cells.

Read the following:

Soursop Cancer Truth, is this a Hoax?


Always approach any form of treatment by finding out EVERYTHING you can about the treatment and its side effects – jughandle

Many of you know that we here at Jughandle’s Fat Farm have been working on a program that would allow you to scan a product’s bar code into your smart phone and have it tell you if it is a safe food for your family.  Well, has beaten us to the punch and now has a FANTASTIC APPLICATION (APP) that we highly recommend to ALL of our readers.

Watch the youtube video below to get all the poop on the app, then down load it at

Organic Shopping is catching on!

It’s working, organic shopping is catching on.  You are spending over $30 billion per year to avoid toxins in your food and over half of that spending is for organic food.

Other things to look for

In addition to the organic vegetable isle, you should be also looking for organic food in places you wouldn’t necessarily think of.

Hormone-Free Desserts

Normal ice-cream is produces from cows that are fed antibiotics, hormones, genetically engineered corn and soy.  Look for ice-cream labeled organic.  The cows will have to been fed a natural diet of grass and hay.  Their fat will contain heart-protecting and cancer preventing fat called CLA or conjugated linoleic acid.

Cage free chicken eggs

Most eggs found in your store are from chickens that are crammed into a small cage and fed hormones and antibiotics and are sprayed with insect spray.  The sales of organic eggs have doubled in the last few years.  Cage free and organically fed chickens are happier and produce healthier more nutritious eggs.

Shampoo and skin care

Just yesterday, the local news was informing us that women apply over 80 different chemicals to their bodies daily.  Men only 30.  I won’t list them all here but the most shocking to me was that lipstick contains lead.  Yes lead!  You are putting lead in your mouth, or at least on your mouth.  Shampoo is just as bad.  Look for organic products with skin care too.  NATURAL or ALL NATURAL means absolutely NOTHING!

Here is just a taste of what you are getting:

Isopropyl Alcohol– inhalation or ingestion of the vapor may cause headaches, flushing, dizziness, mental depression, nausea, vomiting, narcosis and coma.

Mineral oil- Baby oil is 100% mineral oil. This commonly used petroleum ingredient coats the skin just like plastic wrap. The skin’s natural immune barrier is disrupted as this plastic coating inhibits its ability to breathe and absorb the natural Moisture Factor (moisture and nutrition). The skin’s ability to release toxins is impeded by this “plastic wrap”, which can promote acne and other disorders. This process slows down skin function and normal cell development causing the skin to prematurely age.

PEG – This is an abbreviation for poly-ethylene glycol that is used in making cleansers to dissolve oil and grease as well as thicken products. Because of their effectiveness, PEG’s are often used in caustic spray-on oven cleaners and yet are found in many personal care products. PEG’s contribute to stripping the natural Moisture Factor, leaving the immune system vulnerable. They are also potentially carcinogenic.

Propylene Glycol – basically antifreeze –  There is no difference between the PG used in industry and the PG used in personal care products. It is used in industry to break down protein and cellular structure (what the skin is made of) yet is found in most forms of make-up, hair products, lotions, after shave- deodorants, mouthwashes and toothpaste. It is also used in food processing. Because of its ability to quickly penetrate the skin, the EPA requires workers to wear protective gloves, clothing and goggles when working with this toxic substance. The Material Safety Data Sheets warn against skin contact, as PG has systemic consequences such as brain, liver, and kidney abnormalities. Consumers are not protected not is there a warning label on products such as stick deodorants, where the concentration is greater than that in most industrial applications.

Sodium Lauryl Sulfate – Used as detergents and surfactants, these closely related compounds are found in car wash soaps, garage floor cleaners and engine degreasers. Yet both SLS and SLES are used more widely as one of the major ingredients in cosmetics, toothpaste, hair conditioner and about 90% of all shampoos and products that foam. Mark Fearer in an article, Dangerous Beauty, says “…in tests, animals that were exposed to SLS experienced eye damage, along with depression, labored breathing, diarrhea, severe skin irritation and corrosion and death”. According to the American College of Toxicology states both SLS and SLES can cause malformation in children’s eyes. Other research has indicated SLS may be damaging to the immune system, especially within the skin. Skin layers may separate and inflame due to its protein denaturing properties. It is possibly the most dangerous of all ingredients in personal care products. Research has shown that SLS when combined with other chemicals can be transformed into nitrosamines, a potent class of carcinogens, which causes the body to absorb nitrates at higher levels that eating nitrate-contaminated food.” According to the American College of Toxicity report, “SLS stays in the body for up to five days…” Other studies have indicated that SLS easily penetrates through the skin and enters and maintains residual levels in the heart, the liver, the lungs and the brain. This poses serious questions regarding its potential health threat through its use in shampoos, cleansers and toothpaste. Animals that were exposed to SLS experienced eye damage, along with depression, labored breathing, diarrhea, severe skin irritation and corrosion and death.

Chlorine – According to Doris J. Rapp, M.D., author of Is This Your Child’s World?, exposure to chlorine in tap water, showers, pool, laundry products, cleaning agents, food processing, sewage systems and many others, can effect health by contributing to asthma, hay fever, anemia, bronchitis, circulatory collapse, confusion, delirium, diabetes, dizziness, irritation of the eye, mouth, nose, throat, lung, skin and stomach, heart disease, high blood pressure and nausea. It is also a possible cause of cancer. Even though you will not see Chlorine on personal care product labels, it is important for you to be aware of the need to protect your skin when bathing and washing your hair.

and it goes on and one – jughandle

Olive Oil Scam Alert!

Some times it seems like we can’t win for losing.  Thanks to Mittie and her sister Dede for finding out of all things, about a Olive Oil Scam.  I’m still reading through all the information so I’ll print what Dede has provided for you to make your own conclusions and I’ll follow up later- jughandle

Read more about olives and its oil from a past Fat Farm post – here.

Get “real” olive oil on line:

Georgia Olive Farms

Story from Dede

Americans spend more than $700 million a year on olive oil,
but most of that may be money down the drain because of a
big-time olive oil scam.As much as two thirds of the high quality olive oil we buy —
and maybe even more — is not what it says on the bottle.We’re being duped into paying premium prices for a poor
quality product that may contain little or no olive oil at
all.And even if it does, it likely won’t be of the quality you
think you’re paying for.A book published late last year lifted the lid on the great
olive oil scam but it’s been known for years that, knowingly
or unknowingly, the people who sell the stuff to us may be
offering a phony product.

For example, a report produced in 2010 by UC-Davis found that
more than two thirds of common brands of extra virgin olive
oil being sold in California were nothing of the sort.

Sellers of inaccurately labeled oil included one of the
biggest names in grocery retailing in the US, though there’s
no suggestion the store chain knew of the deception.

In fact, of the dozens of stores whose sales were analyzed,
only six were selling the genuine product.

There are actually hundreds of varieties of olives but only a
few main classifications for olive oil, including:

* Extra virgin, which is literally the “juice” of freshly
picked olives. It is produced by pressing or a low heat
process but, importantly, does not use chemicals of the type
employed in the refining of other oils.

* Virgin olive oil, produced the same way but comes from riper
olives or a second pressing, though it is still wholesome.

* Blends — sometimes referred to as “light” or “pure.” That
they may be, but they include “refined” olive oil, which
usually means some or all of it has been chemically processed.

* Poor quality oil, known as “lampante,” using the Italian
word for lamp oil — considered unfit for human consumption —
which may be derived from old, rancid olives, often ones that
have been lying on the ground for some time, and likely has
been chemically processed.

In fact, lampante often turns up in olive oil mixtures. But,
if the oil is phony, it’s just as likely to contain mainly a
cheap seed oil like sunflower oil.

Just last year, two Spanish businessmen were jailed for
selling supposed extra virgin olive oil that was, in fact, 75%
sunflower oil.

And in 2007, some 10,000 cases of labeled olive oil seized by
US law enforcement officers were found to contain only soy oil.

The popularity of olive oil is due to its supposed health
giving properties; it is, after all, the only oil produced in
any quantity from fruit rather than nuts or seeds.

And the reason for the olive oil scam is simple — money.

Growing, nurturing and harvesting quality olives is an
expensive business. So if you can pass off cheap substitutes
as the real thing you can make a lot of money.

This is the theme Tom Mueller picks up in his book “Extra
Virginity: The Sublime and Scandalous World of Olive Oil.”

He says that producers are being forced out of business
because of the olive oil scam, since they can’t compete with
the low prices of the phony product.

“The honest people are getting terribly undercut,” he said in
a recent NPR broadcast. “There’s a huge unfair advantage in
favor of the bad stuff. At the same time, consumers are being
defrauded of the health and culinary benefits of great olive

The crooks and even legitimate producers have many ways to
fool the public, apart from simply lying.

For example, labels might imply the oil was produced in Italy
when, in fact, it was only bottled there, having been produced
say in Africa or the Middle East — not that there’s anything
wrong with those sources, but implying the oil is from Italy
enables suppliers to charge a premium.

Sometimes, the real source may be declared, but buried in the
fine print on the label.

Furthermore, strict labeling requirements and quality checks
in Europe are driving the olive oil scam across the Atlantic
where disclosure rules are less stringent.

Bad or rancid olive oil does not have the antioxidant and
anti-inflammatory elements of olive oil, says Mueller, adding:
“What (good olive oil) gets you from a health perspective is a
cocktail of 200-plus highly beneficial ingredients that
explain why olive oil has been the heart of the Mediterranean
diet,” he says.

“Bad olives have free radicals and impurities, and then you’ve
lost that wonderful cocktail …that you get from fresh fruit,
from real extra-virgin olive oil.”

So, is there any way you can tell if you’re the victim of an
olive oil scam, or even whether you’re being intentionally or
unintentionally misled by the labeling on a bottle?

Well, first you can download that UC-Davis report, and learn
more about the content and flavors that contribute to the
olive quality – as well as seeing which stores were selling

Download it here:

Second, you can read the transcript of the NPR interview with
author Mueller here:

Here are 8 more tips culled from the book and other sources:

* Be suspicious of anything described as extra virgin that
costs less than $10 a liter. It likely isn’t the real thing
(although some prices come close).

* Look for the seal of the International Olive Council (IOC)
on the label (though, of course, crooks can forge this). Not
all products have the seal, but it’s a good sign if it’s

* Look for a harvesting date or description on the label,
rather the same as you find on wine labels. If there’s a date
and/or harvest description, it’s probably genuine (though,
again, this could be forged).

* Educate yourself more about olives at the ICO site:

* Understand that anything labeled as “light” or “pure” olive
oil likely has been processed and is not “virgin” quality.

* Opt for California-produced oil. It’s less likely to be part
of the olive oil scam than something from Italy or other

* If you’re able to smell the oil before you buy, do so. “It
should smell fresh and fruity, without any hint of mustiness,”
says Mueller.

* Shop for oil in dark bottles. A lot of genuine extra virgin
oil (excluding the big grocery stores’ own brands) is bottled
this way to protect the oil from harmful sunlight.

We don’t want to suggest that products that fail to meet the
requirements we’ve listed are necessarily phony.

It’s just that, on balance, you’re more likely to get a
genuine product by following these guidelines, sidestepping
the possibility of an olive oil scam.

That’s all we have for today, but we’ll be back next week with
another issue. See you then!

 From NPR

Extra Virginity

December 12, 2011

Extra-virgin olive oil is a ubiquitous ingredient in Italian recipes, religious rituals and beauty products. But many of the bottles labeled “extra-virgin olive oil” on supermarket shelves have been adulterated and shouldn’t be classified as extra-virgin, says New Yorker contributor Tom Mueller.

Mueller’s new book, Extra Virginity: The Sublime and Scandalous World of Olive Oil, chronicles how resellers have added lower-priced, lower-grade oils and artificial coloring to extra-virgin olive oil, before passing the new adulterated substance along the supply chain. (One olive oil producer told Mueller that 50 percent of the olive oil sold in the United States is, in some ways, adulterated.)

The term “extra-virgin olive oil” means the olive oil has been made from crushed olives and is not refined in any way by chemical solvents or high heat.

“The legal definition simply says it has to pass certain chemical tests, and in a sensory way it has to taste and smell vaguely of fresh olives, because it’s a fruit, and have no faults,” he tells Fresh Air‘s Terry Gross. “But many of the extra-virgin olive oils on our shelves today in America don’t clear [the legal definition].”

Extra-virgin olive oil wasn’t created until stainless steel milling techniques were introduced in the 1960s and ’70s. The technology allowed people to make much more refined olive oil.

“In the past, the technology that had been used had been used really by the Romans,” says Mueller. “You grounded the olives with stone mills [and] you crushed them with presses.”

The introduction of stainless steel milling techniques has allowed manufacturers to make more complex and flavorful extra-virgin olive oils, he says. But the process is also incredibly expensive — it costs a lot to properly store and mill extra-virgin olive oil. Mueller says that’s why some people blend extra-virgin olive oil with lower-grade, lower-priced products.

“Naturally the honest people are getting terribly undercut,” he says. “There’s a huge unfair advantage in favor of the bad stuff. At the same time, consumers are being defrauded of the health and culinary benefits of great olive oil.”

Bad or rancid olive oil loses the antioxidant and anti-inflammatory properties of olive oil, says Mueller. “What [good olive oil] gets you from a health perspective is a cocktail of 200+ highly beneficial ingredients that explain why olive oil has been the heart of the Mediterranean diet,” he says. “Bad olives have free radicals and impurities, and then you’ve lost that wonderful cocktail … that you get from fresh fruit, from real extra-virgin olive oil.”

More On Olive Oil

Olives in oil.

Your Olive Oil May Not Be The Virgin It Claims

Researchers found more than two-thirds of sampled extra-virgin olive oil didn’t make the grade.

Olive oil bottle.

Olive Oil May Help Protect Against Strokes

French researchers found an link between liberal use of olive oil and a lower risk of stroke.


Olive Oil Season: A West Bank Kitchen Story

For Palestinians and Israelis, the annual olive harvest is central to the culture, economy.

A receptor in the back of the throat seems to recognize an anti-inflammatory agent in extra-virgin olive oil.

How Olive Oil And Ibuprofen Can Make You Want To Cough

Humans have transformed a defense against noxious fumes into an indicator of gourmet quality.

Interview Highlights

On why 4 out of 10 bottles that say Italian olive oil are not actually Italian olive oil


“A lot of those oils have been packed in Italy or have been transited through Italy just long enough to get the Italian flag on them. That’s not, strictly speaking, illegal — but I find it a legal fraud, if you will.”

On extra light olive oil


“Extra light is just as caloric as any other oil — 120 calories per tablespoon, but the average person looking at it might say, ‘Oh, well, I’ve heard olive oil is a fat, so I will try extra light olive oil.’ … It’s highly, highly refined. It has almost no flavor and no color. And it is, in fact, extra-light in the technical sense of being clear.”

On which oil to use while frying or sauteing


“From a health point of view, olive oil is wonderful [for frying]. From a taste point of view, there are times when at really, really high temperatures, an extra-virgin with really bitter flavors and pungency can become a little unbalanced. And the bitterness can become overbearing. And obviously, from an economic point of view, if you’re spending a lot of money for an extra-virgin, maybe high-heat cooking in some circumstances really isn’t the best thing. But for lower heat, every extra-virgin olive oil is good — it really depends on the dish you’re putting together.”

On using olive oil as a dressing for ice cream


“Get a bottle of really, really powerful, bitter and pungent oil, and pour it over some really good ice cream. And it is like an injection of liquid sunshine. It’s quite a treat.”

I want everyone to know about and use  It is my go to place for information on the food we eat here on the Fat Farm.  Sign up for their Blog too.  It is great.

Great Information contains easy to understand and quick to find information on a broad range of food products found in our local stores.  Just type a product name or manufacturer into a search box and a list with pictures of the available product information comes up.  There is even a “Products” tab that lists groups of products to choose from.  Search methods include “Keyword”, “Ingredients”, “UPC Code” “Recipes” and “seaarch to compare.

Kid Safe Alert: Sunny D

This blog is dedicated to helping you make the wise, healthy food choices.  With that in mind, Jughandle’s Fat Farm can not recommend Sunny D made by Procter & Gamble for either you or your children.

Read the Label

The two major ingredients are water and corn syrup.  Less than 2 percent is concentrated fruit juice.  The rest is artificial colors, sweeteners, canola oil and sodium hexametaphosphated.

Miss leading health claims

The label says 100% vitamin C.  That alone is NOT health.  Many vegetables and fruits contain 100 percent of your daily allotment of vitamin C in a single serving.

Sunny D receives a very low 14 score on health index.

Sunny D contains:

MSG, corn, flavorings and other controversial additives including colorants.



WaterCorn Syrup High Fructose Contains 2% or less of the Following: ( Juice(s) Concentrates (Orange(s),TangerinesApple(s)LimeGrapefruit), Citric Acid,Ascorbic AcidThiamin Hydrochloride (Vitamin B1),Flavor(s) NaturalCorn Starch ModifiedCanola Oil,Sodium CitrateCellulose GumXanthan GumSodium HexametaphosphateSodium BenzoateYellow 5,Yellow 6

Nutrition Facts

  • Serving Size 8 oz
  • Servings Per Container 16
  • Amount Per Serving
  • Calories 120Calories from Fat 0
  • % Daily Value*
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Trans Fat 0g
  • Cholesterol 0mg0%
  • Sodium 190mg8%
  • Total Carbohydrate 29g10%
  • Dietary Fiber 0g0%
  • Sugars 27g
  • Protein 0g
  • C100%
  • THIAMIN15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Weight Watcher’s Winning Points®**: 2
Weight Watcher’s PointsPlus®**: 3
** Weight Watchers® and Points® are registered trademarks of Weight Watchers International, Inc. The number of Points provided here were calculated by Food Facts, Inc. based on published Weight Watchers International, Inc. information and do not imply sponsorship or endorsement of such number of Points, Food Facts, Inc., or the above product by Weight Watchers International, Inc.
staph in meat | Bacteria-Infused Meat Found in Grocery Stores | Rodale News

This isn’t another push for you to buy organically grown meats, or is it?  You be the judge.  Just the one fact that chickens, pigs, cows, turkeys and other food source animals are injected on a regular basis with antibiotics and other drugs to make them healthy should make you join the parade.  Those are the same antibiotics we use, and when we eat them in our food we they become useless to us over time.  Read on – jughandle


Bacteria-Infused Meat Found in Grocery Stores

I’m sorry for this image, but I need to get your attention




  MRSA antibotic resistant staff infection



Handle with care: A study found that supermarket meat can house bacteria that could infect your skin.

RODALE NEWS, EMMAUS, PA—Previous studies have detected nasty, food-poisoning bacteria in supermarket meat, but a study published Friday in the journal Clinical Infectious Diseases sends the queasiness factor to a whole new level: Half of the U.S. supermarket meat sampled contained staph infection bacteria, including the hard-to-kill and potentially lethal MRSA (methicillin-resistant Staphylococcus aureus) infection.

The researchers ID the overuse of antibiotics in industrial agriculture as a factor in the rise of superbugs in our grocery store food.


Researchers tested 136 total samples (80 different brands) of ground beef, chicken breasts and thighs, ground pork and pork chops, and ground turkey and turkey cutlets purchased from 26 retail grocery stores in five U.S. cities: Chicago; Washington, DC; Fort Lauderdale, Florida; Los Angeles; and Flagstaff, Arizona. Although previous studies have found a strong link between antibiotic-resistant germs and factory farms, this study traces the dangerous bacteria into the food chain. Nearly 80 percent of the turkey products sampled contained staph bacteria; 42 percent of the pork harbored staph, while 41 percent of the chicken and 37 percent of the beef suffered staph contamination. Nearly all of the contaminated meat harbored staph bacteria resistant to at least one human antibiotic.


At the end of 2010, the Food and Drug Administration released a first-of-its-kind agency report, finding that factory farms use a whopping 30 million pounds of antibiotics each year. But even before the release of that report, scientists and doctors had been waving red flags regarding the overuse of antibiotics in farming, and how that, in turn, is threatening human health. In 2009, Prevention magazine published a special report, “The Superbug in Your Supermarket,” which found similar problems with your standard supermarket-bought meat. While MRSA was previously linked to hospital-acquired infections, a new source emerged in 2008, and it was linked back to huge hog farms. The good news is that cooking meat kills MRSA. The bad news is just handling the raw meat can give you a serious skin infection, particularly if you have a cut on your hand. And nose pickers, take heed. Wash your hands well after handling meat because MRSA loves to hang in your nasal passages.

Find out more about how to protect yourself from superbugs in food.

• Steer clear of CAFO meats. CAFO stands for concentrated animal-feeding operation, a nicer word for factory farm. These industrial facilities often use antibiotics to speed growth and prevent disease in their crammed conditions, which is what scientists say accelerates the rise of superbugs. The Union of Concerned Scientists estimates that industrial farms account for 70 percent of the antibiotics used in this country. That heavy use is making vitally important antibiotics work less well on humans.

To find safer forms of meat, check out our Guide to Buying Grass-Fed Beef, or visit or to find organically raised, pastured meat. It’s likely more expensive, but it’s also more nutritious. If you’re strapped for cash, pastured eggs from hens that ate organic feed is a great option—way cheaper than buying four grass-fed Porterhouse steaks!

• Practice nontoxic, commonsense food safety. No matter where your food comes from, it’s always in your family’s best interest to practice good food-safety advice. However, don’t turn to toxic antibacterial soaps and sprays to disinfect. They’re also linked to the rise in superbugs. These stories contain safer alternatives:

via staph in meat | Bacteria-Infused Meat Found in Grocery Stores | Rodale News.