Thursday, March 27, 2008

Italian Restaurants-White Flour Monuments

Think about this. We know from what science has discovered that too much refined, bleached,white flour, a simple carbohydrate like white rice, just goes to your waist, thighs, or your trunk.

You enter the restaurant. The place is lousy with 'Pavlovian' garlic fumes. Ahh, you order a dry red wine, and a basket of bread sticks arrives shiny from the oil or butter basting.
Then you order a pasta dish, made from flour, and eat a basketful of garlic bread dripping in garlic butter. Oh, yes, don't forget the croutons on the token salad.
Think about what you eat; what's is made from, who grew it; did they really dry each spaghetti from a tree branch. Practice conscious eating...slow down.
Anyway, it's a carbohydrate 'Love In'. Moderation in all things. There is now a lovely high-protein Quinoa Pasta on the market shelves as well as Buckwheat Soba, Spelt, and Italian Whole wheat pasta is far superior.
Peace and Good Health To All
We All deserve to Feel Good
Chef Wendell

Sunday, March 23, 2008

Ethanol Hoax

I think he has it right.

The Great Corn and Ethanol Hoax

One of the many mandates of the Energy Policy Act of 2005 calls for oil companies to increase the amount of ethanol mixed with gasoline.

President Bush said, during his 2006 State of the Union address, 'America is addicted to oil, which is often imported from unstable parts of the world.'Let's look at some of the 'wonders' of ethanol as a replacement for gasoline.Ethanol contains water that distillation cannot remove. As such, it can cause major damage to automobile engines not specifically designed to burn ethanol. The water content of ethanol also risks pipeline corrosion and thus must be shipped by truck, rail car or barge. These shipping methods are far more expensive than pipelines.Ethanol is 20 to 30 percent less efficient than gasoline, making it more expensive per highway mile. It takes 450 pounds of corn to produce the ethanol to fill one SUV tank. That's enough corn to feed one person for a year. Plus, it takes more than one gallon of fossil fuel — oil and natural gas — to produce one gallon of ethanol. After all, corn must be grown, fertilized, harvested and trucked to ethanol producers — all of which are fuel-using activities. And, it takes 1,700 gallons of water to produce one gallon of ethanol. On top of all this, if our total annual corn output were put to ethanol production, it would reduce gasoline consumption by 10 or 12 percent.Ethanol is so costly that it wouldn't make it in a free market. That's why Congress has enacted major ethanol subsidies, about $1.05 to $1.38 a gallon, which is no less than a tax on consumers. In fact, there's a double tax — one in the form of ethanol subsidies and another in the form of handouts to corn farmers to the tune of $9.5 billion in 2005 alone.There's something else wrong with this picture. If Congress and President Bush say we need less reliance on oil and greater use of renewable fuels, then why would Congress impose a stiff tariff, 54 cents a gallon, on ethanol from Brazil? Brazilian ethanol, by the way, is produced from sugar cane and is far more energy efficient, cleaner and cheaper to produce.Ethanol production has driven up the prices of corn-fed livestock, such as beef, chicken and dairy products, and products made from corn, such as cereals. As a result of higher demand for corn, other grain prices, such as soybean and wheat, have risen dramatically. The fact that the U.S. is the world's largest grain producer and exporter means that the ethanol-induced higher grain prices will have a worldwide impact on food prices.It's easy to understand how the public, looking for cheaper gasoline, can be taken in by the call for increased ethanol usage. But politicians, corn farmers and ethanol producers know they are running a cruel hoax on the American consumer. They are in it for the money. The top leader in the ethanol hoax is Archer Daniels Midland (ADM), the country's largest producer of ethanol. Ethanol producers and the farm lobby have pressured farm state congressmen into believing that it would be political suicide if they didn't support subsidized ethanol production. That's the stick. Campaign contributions play the role of the carrot.The ethanol hoax is a good example of a problem economists refer to as narrow, well-defined benefits versus widely dispersed costs. It pays the ethanol lobby to organize and collect money to grease the palms of politicians willing to do their bidding because there's a large benefit for them — higher wages and profits. The millions of gasoline consumers, who fund the benefits through higher fuel and food prices, as well as taxes, are relatively uninformed and have little clout. After all, who do you think a politician will invite into his congressional or White House office to have a heart-to-heart — you or an Archer Daniels Midlands executive?
Walter E. Williams is a professor at George Mason University at Fairfax, Va. His column is distributed by Creators Syndicate Inc., 5777 W. Century Blvd., Suite 700, Los Angeles, CA 90045; (310) 337-7003.

Tuesday, March 18, 2008

Eating Local to Escape FDA Approved Poisons

Dear Local Readers:

I will continue to write my monthly column here instead of in Current in Carmel, Current in Westfield, and the South Side Times

Anyway, we're talking about eating local.

Less and less communities are able to feed themselves, much like New Guinea natives.

With oil prices raising and rising, receiving food from across the country will be unsustainable, in the long term. A term our leaders need to add to their vocabulary. The other day, Bush was asked about $4.00 a gallon gas, and he didn't even know about it. Is someone keeping an eye on him? He needs adult supervision. While the country burns, he's fiddleing around.

Become Independent:
Start growing something that you know you can handle. Or, get to know a farmer and support co-ops that feature local foods. Support the local economy. Join the local CSA: Consumer Supported Agriculture.

The government is slowly murdering us one fork full at a time with their 'chemicals'. Monsanto is the anti-Christ and is astutely aware their products harm the Holy Temple, but are blinded by profit. Let us pray to the Universe for their enlightenment.

For decades, scientist have accepted bribes and are threatened into saying something is safe when it is not. The more things change the more things stay the same.

Do as my brother suggests: "Be the change you want to see in the world"

Chef Wendell

Monday, March 17, 2008

Why Eat Local?

You can taste the difference in produce that has been picked within the last 24 hours. Purchase only produce that comes from a 100 mile radius.

You'll know what you are eating and if any pesticides were used. Is that corn GMO? Is that chicken free range or grow up in a box?

Studies show that people shopping at farmers' markets have 10 times the conversation than their supermakket counterparts. We fortify the community by meeting your neighbors.

From the 100 mile web site.

The Universe is Generous

Chef Wendell

Tuesday, March 4, 2008

'Burger-Up' for Cancer

The National Cancer Institute researchers have concluded, "Red and processed meats have been associated with an elevated risk with colorectal and lung cancer".

High red meat intake was associated with increased risk of esophageal and liver Cancer. Highly processed meats were associated with bladder Cancer myeloma, and pancreatic cancer in men. Highly processed meats: hot dogs, bologna, sausage, bacon, pork and poultry sausage, smoked salmon, and Jerky.
All this information ironically came from a page in the Indy Star with 3/4's of the page a Kroger sale ad for Rack of Lamb, Standing Rib Roast, and a Semi-Boneless ham.
Now you know that high meat consumption is linked to elevated cancer risk.
Chef Wendell

Monday, March 3, 2008

Cooking For Life with Chef Wendell

Interested in taking that first step and a bit confused where to begin. Let Clairan West Medical Center's host Dr. William Sobat invite you to attend "Health Cooking with the Chef"
held monthly. For reservations, call Pat Money Maker: (317)-217-3675

So far the classes are filling up and soon there will be a waiting list because this is not your ordinary 'cooking class'. An entire dinner will be served, including a delicious dessert. Also, there will be nurses, me, and physicians there to answer your questions.

This month we focus on children and diabetes, a terrible pandemic overtaking out great country and shaking America's foundations. Our government could help, but they refuse. Too much money at stake so they invent 'acceptable losses". That's evil to the bone.

The diabetic pandemic is being approved intentionally by our government to fill the industrialized food lobbiest hospital coffers and to fill the Pharmacopoeia's lint lined pockets with 'dirty money'.

Our technology has exceeded our ethics. Go ahead Fat Cat, drink another Manhattan, pop your pills, drive your gas sucking auto, beat your dog, and sleep like a baby as others suffer at your hands. God weeps for all of your empty souls.

Chef Wendell

Saturday, March 1, 2008

Cool Whip Substitute

Low Fat Whipped Cream Substitute
Yield is about 4 servings.

If you look in the menu to the left, you will see an article with the ingredients to the real Cool Whip. A condon lubricant?

5oz can organic evaporated milk
2 tbsp cold water
1 tsp unflavored gelatin
2 tbsp Stevia (Not Nutrasweet)
3 tbsp non-hydrogenated corn or safflower oil

First, get the milk to a cold enough temperature to whip. This is easiest done by pouring it into a shallow tray or ice cube trays and placing in the freezer until you see crystals begin to form around the edges.
While the milk is chilling-out, combine the gelatin and water in a small dish, without stirring.
For five minutes, place the dish in a small saucepan containing hot water to allow the gelatin to dissolve.
Remove dish from the hot water and allow it to cool.
Whip the milk in a medium size bowl until stiff peaks form. Gradually add the sugar, oil and then gelatin mixture. Continue beating until stiff peaks form again.
Cover and place in freezer for 10minutes, then transfer to refrigerator.
The mixture will become very stiff. Before serving, stir to soften. Will keep 3 days covered in your refrigerator.