My Plantcentric Journey

Archive for November, 2012

Are Screening Mammograms Really Helping to Save Lives or is it Really Just Big Business? What Your Doctor ISN’T Telling You

Are mammograms helping to save lives?

Are mammograms helping to save lives?

Ignoring the Science on Mammograms

 “Women in the mammogram group were just as likely to die as women in the no-mammogram group.”

“Mammograms increased diagnoses and surgeries, but didn’t save lives.”

“For years now, doctors like myself have known that screening mammography doesn’t save lives, or else saves so few that the harms far outweigh the benefits.”


A Must Read for Today: Cornstalks Everywhere But Nothing Else, Not Even A Bee

Meet Monsanto Madness and please, please spread the word.  We need a grass-roots uprising.  Laura


November 30, 2012
Nikola Nikolovski/iStockphoto
“Yet, 100 years ago, these same fields, these prairies, were home to 300 species of plants, 60 mammals, 300 birds, hundreds and hundreds of insects. This soil was the richest, the loamiest in the state. And now, in these patches, there is almost literally nothing but one kind of living thing. We’ve erased everything else.”


Please read the full article here:

“White Slime” Emerges as Newest Consumer Worry

This is beyond gross.  Laura


By Kimberly Budziak | November 26, 2012

A recent Huffington Post article examines the mounting food safety issues surrounding chicken products.

Pink slime, aka the ammonia-treated “lean, finely textured beef” developed by America’s ground-beef suppliers, can no longer hog the slime spotlight. Enter “white slime”—aka chicken. In a November 19 article for The Huffington Post, contributor Bruce Friedrich explains why consumers should be far more concerned about the threat chicken poses than its textured beef counterpart.

more fecal bacteria was found on kitchen sponges, dish towels, and in the sink drain than in the toilet, adding that public health expert Dr. Michael Greger has equated chicken “juice” to essentially being “raw fecal soup.”

Read the rest here:

Direct Evidence that Vegans have Lower Cancer Rates

This should be shouted from the rooftops, but we know the mainstream media won’t.  Share this post to educate and save lives.  Laura

 It was the only diet category to have a statistically significant lower risk of cancer (.83, .71-.97). There were 4,922 vegans in the study.


Read all about it here:

Meat Industry Campaign to “Crush” Myths Makes False Claim About Millions of Pounds of Antibiotics Fed to Farm Animals

Meat industry public relations campaign to “crush” myths makes false claim about the millions of pounds of antibiotics fed to farm animals.

Consumer Reports Sounds the Alarm on Pork!

For years, pork has been promoted by the industry as healthy food option — “the other white meat.” But the new report suggests otherwise.


Even more, 90 percent of the bacteria Consumer Reports found were said to be resistant to antibiotics. In other words, they were super-bugs.

 Rangan said, “All of these things paint a very concerning picture about this indiscriminate use of antibiotics in meat production in this country, and what we believe are the resulting consequences of that.”

Watch here:

Apple Crisp Recipe

Made this tonight to see if it is good enough to serve on Christmas.  It definitely is!  Didn’t even have time to take a picture, we ate it so fast!  Maybe next time.   Laura


Apple Crisp

This version is every bit as good as mom’s. Whole-grain flour adds even more fiber.

Makes 2 servings

4 large medjool dates, pitted and chopped

1/4 cup rolled oats

1/4 cup all-purpose whole wheat or rye flour

2 teaspoons raisins

1 teaspoon ground cinnamon

2 medium apples

Combine the dates, oats, flour, raisins, and cinnamon in a small bowl. Remove the apple cores to within 1/4 inch of the bottom of each apple. Put about 1 inch of water into a medium saucepan and then put the apples in the saucepan. Stuff each apple with as much of the date mixture as possible, allowing each one to overflow.  Cover and cook over medium heat for 20 to 25 minutes, or until tender. Serve hot, warm, or chilled.

Tip: Alternatively, the apples can be baked. Preheat the oven to 350 F, arrange the apples in an uncovered baking dish, and bake for 30 to 40 minutes, until soft.

Per serving (1/2 recipe): calories: 223; fat: 1.3 g; saturated fat: 0.2 g; calories from fat: 4.8%; cholesterol: 0 mg; protein: 4.3 g; carbohydrates: 53.6 g; sugar: 27.5 g; fiber: 8.4 g; sodium: 3 mg; calcium: 40 mg; iron: 1.5 mg; vitamin C: 5 mg; beta-carotene: 35 mcg; vitamin E: 0.5 mg

Recipe by Ellen Jaffe Jones from Eat Vegan on $4 a Day

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