Corn Fed, Grain Fed Versus Grass Fed American Beef

I thought I post about something I read about corn or grain fed cattle versus grass fed cattle. It is interesting because it tells you that we, including all other living creatures on this planet Earth been designed to eat certain foods only - meaning our digestive system is designed for particular foods. Introducing processed food to our or animal digestive system can actually cause potential problems in the later food chain. I don't know how many of you know, or at least I didn't know, but the conventional American cattle is corn or grain fed, as oppose to grass fed cattle. Note that the cattle is designed to graze, therefore, when fed with corn and grain the cow's stomach becomes very acidic environment attracting bacteria like E.coli. The beef from grass fed cattle is much leaner and has more the omega-3 fatty acids than the today's conventional beef. To conclude, you may want to consider then the grass fed beef, which is also classified as organic beef.

The Great Canadian Invention Series: Mashed Potato Flakes and Other Instant Food Processes

It was Dr. Edward Asselbergs from the Canada Department of Agriculture in Ottawa who in 1961 develop a process for making instant mashed potato flakes that tasted like real homemade version of mashed potatoes. From this idea Dr. Asselbergs moved to make instant meat, chicken, fish and cheese products. If you interested Google Patent search engine is excellent for listing all kinds of patents, and here what I found for mashed potato flakes: PREPARATION OF DEHYDRATED COOKED MASHED POTATO Patent number: 3260607 Issue date: Jul 1966 Inventor: Asselbergs et al.

In addition, it was Dr. W. H. Cook from the Canadian National Research Council, a Director of the Applied Biology Division who came up with several methods to meet the emergency food requirement for troops during World War II. His invention was a special refrigerated storage system used to transport close to 20% of the perishable foods to Britain. He also devised an improved process for drying whole egg powder.

What’s in the News: Swine Flu is Not Pig Related Flu

Misconception or not, the swine flue most likely originated from pigs, but the strain infecting people now is now strain that spreads among humans. You cannot get this virus from eating pork. However do not eat under cooked pork. Always cook well to destroy harmful bacteria and parasites like Toxoplasma gondii and Trichinella spiralis. Recommended temperature for pork is 170-175 F.

Here is one of the best explanations I found on the Internet which is worth reading.
Swine flu: Questions and Answers from GlobeandMail
This Really Has Nothing to Do With Pigs Any More; this is a human flu that has mutated from the host species. You can't get it from eating pork. Influenza viruses are not food-borne; by ANDRÉ PICARD, Tuesday's Globe and Mail, April 28, 2009 at 4:29 AM EDT

So now you know, but this news scares me a bit, Flu May Be Echo of 1918 Pandemic written by Sharon Kirkey, Canwest News Service, April 27, 2009. If you know anything about the Spanish flu from 1918 that killed millions and millions of people, this is not funny. Or other reading about this can be found here: A history of virus: Swine Flu Outbreak is No Plague Yet; Posted April 27, 2009, 2:08 PM by Shane Dingman, National Post.

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