Archive for September, 2010

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Enough is Enough Let us Live our Lives in Peace and Safety

Saturday, September 18th, 2010

It simply wasn’t enough to sue the State of Arizona and drag it before the United Nations for trying to secure its border and protect its citizens against violent illegal alien cartels…

… Now, Barack Obama has unleashed his fury on Maricopa County Sheriff Joe Arpaio.

Reports have surfaced that the Obama Department of Justice (the same Obama Department of Justice that dropped a slam-dunk voter-intimidation suit against the New Black Panthers) is suing Sheriff Arpaio and sending an unmistakable message to law enforcement officers across America… Enforce our immigration laws and face the full wrath of the United States Government.

Make no mistake. The Obama administration is using every resource at its disposal to destroy Arpaio and advance its Amnesty agenda. But don’t take our word for it. Sheriff Arpaio stated without equivocation: “These actions make it abundantly clear that Arizona, including this Sheriff, is Washington’s new whipping boy. Now it’s time to take the gloves off.”

We could not agree more, And yet, the silence from Congress is still inexcusably deafening.

And the time is here and now for our so-called elected leaders in Congress to take a stand. Either they support Arizona Governor Jan Brewer, Sheriff Arpaio, the people of Arizona and the overwhelming majority of Americans who support Arizona’s efforts to secure its borders… or, they support Barack Obama’s smear tactics against the leaders in Arizona and his open borders agenda.

As Sheriff Arpaio said, “It’s time to take the gloves off.”

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Use the hyperlink below to send your urgent and personalized Blast Faxes to the Republican and Democratic Leaders of the U.S. Senate and U.S. House of Representatives. Or alternatively, send your urgent Blast Faxes to each and every Member of the United States Senate and the United States House of Representatives. That’s over 530 faxes.

Tell them, in no uncertain terms, that Barack Obama has gone too far. He’s refused to enforce our immigration laws. He’s suing the State of Arizona for attempting to enforce immigration laws. He’s placed Arizona in the crosshairs of the United Nations. And now, he’s suing Sheriff Arpaio for attempting to enforce the law.

Tell our elected leaders that enough is enough. It is time to take the gloves off, stand up to Barack Obama and tell him to secure the border now.

If button above does not work, please use this hyperlink.
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What Others Are Saying About This Targeting Of Sheriff Arpaio.

Sheriff Arpaio is no stranger to controversy. He already bears the nickname, “America’s toughest sheriff” for his no-nonsense approach to law enforcement. And according to a number of reports, Mexican cartels have placed a million dollar bounty on Arpaio’s head.

Apparently, this notoriety has not only made him a target for the cartels, but also has placed him in Obama’s crosshairs.

As a matter of fact, Arizona State Senator Russell Pearce called Obama’s pursuit of Arpaio a “witch hunt.”

“It’s a witch hunt — that’s exactly what this is. This is the most un-American President in the history of the United States. … For the first time in history a sitting President has sided with a foreign government against a U.S. state. It is outrageous.”

Bob Driscoll, a former Justice Department Civil Rights Division official who is representing Arpaio said: “It’s a totally political lawsuit. … They want to find evidence of discrimination, but all they’re finding is evidence of law enforcement that includes immigration enforcement.”

Driscoll added: “Today’s lawsuit by the Department of Justice is part of a deliberate media strategy to ‘get tough’ on Sheriff Arpaio and the Maricopa County Sheriff’s Office, and undermine immigration enforcement by a local sheriff who is trying desperately to make up for this administration’s own indifference to the topic.”

The AmericanThinker.com wrote: “The Obama administration has taken border non-enforcement to a whole new level. By refusing to offer reasonable assistance to law enforcement and by suing those who simply try to protect the border, the administration is, in effect, placing… cartels, human traffickers, and infiltrating Islamic terrorists above the safety of American citizens. Truly incredible.”

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Use the hyperlink below to send your urgent and personalized Blast Faxes to the Republican and Democratic Leaders of the U.S. Senate and U.S. House of Representatives. Or alternatively, send your urgent Blast Faxes to each and every Member of the United States Senate and the United States House of Representatives. That’s over 530 faxes.

Tell them, in no uncertain terms, that Barack Obama has gone too far. He’s refused to enforce our immigration laws. He’s suing the State of Arizona for attempting to enforce immigration laws. He’s placed Arizona in the crosshairs of the United Nations. And now, he’s suing Sheriff Arpaio for attempting to enforce the law.

Tell our elected leaders that enough is enough. It is time to take the gloves off, stand up to Barack Obama and tell him to secure the border now.

If button above does not work, please use this hyperlink.
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Why Pursue Sheriff Arpaio?

That’s a good question and perhaps the behavior of the Obama Justice Department might provide answers.

Here are the details. Obama’s Department of Justice initiated an investigation against Sheriff Arpaio some months back for allegedly engaging in “civil rights” violations.

But hold your horses… after months of investigation, the Obama Justice Department ISN’T suing Arpaio’s office over civil rights violations… instead the Obama Justice Department is contending that Arpaio’s office is refusing to cooperate with its investigation.

According to The Washington Examiner, the Obama Department of Justice filed suit against Sheriff Arpaio’s office for “refusing to fully cooperate in a federal investigation into allegations that the sheriff and his deputies are guilty of racial discrimination.”

Arpaio says that accusation is bunk and told The Examiner: “These people in Washington met with my attorneys only a few days ago. And in that meeting, Washington got our cooperation; they admitted they already have thousands of pages of the requested documents; and they were given access to interview my staff and get into my jails.”

Arpaio added: “They smiled in our faces and then stabbed us in the back with this lawsuit. The Obama administration intended to sue us all along, no matter what we did to try to avert it.”

Of course, such bait-and-switch tactics have a familiar ring. Didn’t the Obama administration, after all, initially contend that (SB 1070), the Arizona immigration enforcement law, would lead to racial profiling and then sued Arizona on other grounds altogether when it was apparent that the accusation of racial profiling had no merit?

The Examiner comes to the following conclusion: “As the DOJ lawyers claim Sheriff Joe Arpaio’s lack of cooperation with the feds is ‘unprecedented,’ it should not be lost on anyone that what is actually unprecedented is that a sitting U.S. president is waging a war against Arizona.”

That just about says it all. As a matter of fact, many are wondering why the Obama Justice Department is investigating Arpaio at all.

According to Investor’s Business Daily: “Our misnamed Department of Justice has filed a lawsuit against an Arizona sheriff at the top of the administration’s enemies list. Prosecute border sheriffs and sue states but protect the Black Panthers? Gotcha. … What makes the case interesting, as the Washington Examiner’s Byron York reports, is that in September 2008… Immigration and Customs Enforcement (ICE) conducted its own investigation of Arpaio’s office and procedures and found nothing inappropriate or illegal.”

You read that right. Obama’s Justice Department decided to investigate Arpaio’s office AFTER ICE concluded that Arpaio’s office was operating totally above board.

What exactly is going on here? Is this pursuit of Arpaio simply a case of the right hand not knowing what the left hand is doing?

Hardly.

Sheriff Arpaio, according to Robert M. Engstrom with Human Events, is accusing “the Obama Administration of taking sides against Arizona and trying to use him and Gov. Jan Brewer ‘as puppets.’” Engstrom, quoting Arpaio, added: “’They don’t like us enforcing immigration law,’ he said. ‘I am not going to surrender.’”

If Arpaio is not surrendering… if he’s ready for the fight, we should be ready for the fight too.

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Use the hyperlink below to send your urgent and personalized Blast Faxes to the Republican and Democratic Leaders of the U.S. Senate and U.S. House of Representatives. Or alternatively, send your urgent Blast Faxes to each and every Member of the United States Senate and the United States House of Representatives. That’s over 530 faxes.

Tell them, in no uncertain terms, that Barack Obama has gone too far. He’s refused to enforce our immigration laws. He’s suing the State of Arizona for attempting to enforce immigration laws. He’s placed Arizona in the crosshairs of the United Nations. And now, he’s suing Sheriff Arpaio for attempting to enforce the law.

Tell our elected leaders that enough is enough. It is time to take the gloves off, stand up to Barack Obama and tell him to secure the border now.

If button above does not work, please use this hyperlink.
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Nero May Have Played His Fiddle While Rome Burned But Obama Is Throwing Gasoline On The Fire.

An overwhelming majority of Americans for years have pleaded with the federal government to secure the border and stop the flood of illegal aliens pouring into the United States.

But Barack Obama, believing that he knows best, has not only refused to take serious and substantive steps to enforce our immigration laws… he has sued Arizona for attempting to enact reasonable immigration laws… he has hauled Arizona before the United Nations… and now… he’s using every resource at his disposal to go after a local sheriff who is simply attempting to enforce the law.

Obama’s motives are clear. He wants to shove amnesty for illegal aliens down the throats of the American people at all costs… by any means necessary.

But unfortunately, as a result of his actions, right before our very eyes, cities in Arizona and across the United States are literally starting to resemble war zones.

Arizona Governor Jan Brewer acknowledged this horrendous and unfortunate fact when she signed SB 1070 into law, “We cannot sacrifice our safety to the murderous greed of… cartels. We cannot stand idly by as drop houses, kidnappings and violence compromise our quality of life. We cannot delay while the destruction happening south of our international border creeps its way north.”

Senator Jim DeMint recently echoed those sentiments: “States along the border are facing kidnappings… human trafficking and gang violence and they have a duty to keep their residents safe.”

Even the former champion of amnesty, Senator John McCain, is acknowledging that “Arizona is under siege…” Phoenix, Arizona is now one of the kidnapping capitals of the world, second only to Mexico City. In fact, the situation is so bad that the government has recently placed travel advisories and in some cases closed large tracts of land as far as 80 miles north or our southern border.

That’s why Arizona passed SB 1070 and that’s why as many as 22 other states are presently considering similar legislation.

Gang violence… human trafficking… rampant lawlessness that will extend across the United States from sea-to-shining-sea. Those unfortunate side effects go hand-in-hand with Barack Obama’s Amnesty-for-all vision for America.

That’s why Obama has placed himself, yet again, in direct opposition to the people. It wasn’t enough to refuse to enforce the law… it wasn’t enough to sue Arizona for attempting to enforce the law… it wasn’t enough to invite the United Nations to his open-borders, pro-Amnesty party.

Now, Obama is sending an unmistakable message to every law enforcement officer in the country… Enforce the law and we will pursue you.

The time to fight back is now.

——————————————————————————–
Use the hyperlink below to send your urgent and personalized Blast Faxes to the Republican and Democratic Leaders of the U.S. Senate and U.S. House of Representatives. Or alternatively, send your urgent Blast Faxes to each and every Member of the United States Senate and the United States House of Representatives. That’s over 530 faxes.

Tell them, in no uncertain terms, that Barack Obama has gone too far. He’s refused to enforce our immigration laws. He’s suing the State of Arizona for attempting to enforce immigration laws. He’s placed Arizona in the crosshairs of the United Nations. And now, he’s suing Sheriff Arpaio for attempting to enforce the law.

Tell our elected leaders that enough is enough. It is time to take the gloves off, stand up to Barack Obama and tell him to secure the border now.

If button above does not work, please use this hyperlink.
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Yours In Freedom,

Jeff Mazzella
President
Center for Individual Freedom

Center for Individual Freedom
917-B King Street
Alexandria, VA 22314
703-535-5836
Fax:703-535-5838

CFIF is a 501(c)(4) not-for-profit constitutional advocacy organization with
the mission to protect and defend individual freedoms and individual rights.

Contributions to CFIF are
not deductible as charitable contributions for federal income tax purposes.
Contributions may be deductible as a business expense.

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Time to get busy!

Thursday, September 16th, 2010

Time to get busy!

Good afternoon:

We have entered the second half of the TamPogo month. Time to get busy!

Cacao Wow is selling off the shelves and the response has been beyond incredible. Testimonials have been flooding in regarding mood improvement, appetite suppression and increased energy – in that order! We doubled our manufacturing output yesterday just to keep up with the initial demand and from the looks of things we may have to triple it by next week.

Pure Chemistry reports similar excitement regarding Cacao Wow from both its new wholesale initiative and the samples that were sent out to chain buyers. Cacao Wow is off the hook! Start telling the Cacao Wow story – NOW!

Similar if not even greater excitement is growing with the MD line of Diabetic and Metabolic Disorder products. This is a direct result of people hearing from actual patients placed on these products and their fantastic success in getting off medicines and beating their disease states.
Truthfully, that should not be a surprise to well informed people because, many times, medicines simply combat the symptoms of chronic disease and do nothing to change the root cause of the disease state. Almost always the root cause is found in physiology and when you deal with the foundational issue, incredible improvement can result.

The products found in Pure Chemistry’s MD line actually function to remake and improve the biochemistry of the cell membranes – the root of diabetes and metabolic disorder. Dr. John Young’s experience has been that 80 percent of patients on diabetes medications including insulin are able to get off their meds with no further problems within 2-3 months of beginning supplementation with the proper natural, foundational supplement products. That seems too incredible to be true until you hear patient after patient telling their actual stories. Then you get a sense of the power of these products and this approach. You can listen to the weekly diabetes and metabolic disorder call hosted by Steve Harrington and Dave Shindler for more information on Tuesday at 9:00 pm EST at 760-569-7676 access code 167590# (or listen to the recorded call at 760-569-7699 access code 167590#).

If you want to hear more from Dr. Young himself, listen for him on the Diabetic and Health Call, on our TamPogo calls, join him on his weekly XM Radio Show (Wednesday 4:00 PM EST on XM Channel 174) or read his book on remaking the cell membrane which is about to be released into nationwide distribution. Based on his clinical success and these great MD products, he has actually been offered the lead in a new national television show that is similar to Dr. Oz, only keeping it more real to actual illnesses.

Still think there is nothing to these incredible products? Then consider this, the protocol behind remaking the cell membrane with these MD products are under final review to be part of the accredited continuing education training options that all licensed physicians must complete (25 total hours) yearly.

Now are you ready for the best news. These products are going to be available early next week for shipping. That’s right – the products will be in the warehouse and moving out into your hands for actual use!

Specifically, in the next short time expect to see the following products placed in the store:
Polypept-Ice
7.35 Acid Base Drops
Thyro-dine
n3 Omega
Factor 1 Blood Sugar Control

The products will be available individually, in packages, in President Circle packages and in Tango packages.

One final exciting note regarding the MD products. In addition to these products, we will also be adding Vigorous Life to the product mix immediately available for you. Personally, I love the Vigorous Life product. Years ago, I created a similar but less powerful product for a national brand company. The introduction was interesting to say the least. The formulation sold so well that people stopped taking the other products in their line, a couple of which were very high margin cash cows. Their customers absolutely loved the product but ended up replacing 2-3 other high margin products with that one product and it was an economic disaster for the brand. Therefore, they quietly killed the new product paying a huge amount of money not to let a competing company have that formula for a period of ten years. The ten years have expired and the product has been reformulated to match today’s higher end nutritional market. The result is a caffeine free energy product that will keep you going and going and going. If you live an extremely active lifestyle or exercise a few times a week, I strongly suggest you try this product. Personally, I will take it every day myself – you have that personal guarantee. And yes, I can and will use it simultaneously with Cacao Wow. Watch out friends, my performance is about to ramp up yet again!

Today I wanted to talk about Door 7. You should have written down your contact list and decided whether you were going to approach your initial “warm” contacts verbally or via e-mail. Today we need to create what is called an “elevator speech” for those of you who approach verbally. An elevator speech should be around 30 seconds. I want you to practice creating your own but here is a quick sample that Ersula created for you. The purpose of this speech is to capture interest NOT to tell the entire story.

“TamPogo is a company that offers a unique shopping experience and internet business experience with products that are naturally wonderful, built on a solid network foundation that is free to join.
Our company was created with you in mind. We want to help you feel, look, and love better. And if that isn’t enough, we save lives. We are evolving and expanding nationwide. In fact, we are looking for leaders in your area.”

Everyone will have their own unique elevator speech that captures the flavor of TamPogo that they like best. Create your own and refine it for use today. And please join us on our company call tonight at phone (951) 262-4343 and access code 151410#. Excitement is building; stop in to find out why.

Chuck Stebbins, CEO

Emma Hunt

http://www.tampogo.com/elhglobal

http://www.tampogo.com/hunt

http://www.tampogo.com/ehunt”>http://www.tampogo.com/ehunt

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THE ANSWERS TO YOUR QUESTIONS ABOUT LEAVENING AGENTS

Thursday, September 16th, 2010

THE ANSWERS TO YOUR QUESTIONS ABOUT
LEAVENING AGENTS

Bread and biscuits rise, popovers pop, and soufflés puff, because of the magic influence of leavening agents. Steam, air an gas, are the three agents that leaven or lighten all baked foods.

Steam alone stretches the elastic walls of cream puffs and popover, and makes them expand and lighten. Steam helps to leaven all baked foods.

Air is actually a leavening in any batter that is beaten, since the beating and lightens the product. Eggs, particularly egg whites, have the physical ability to incorporate expands during baking and lightens the product. Eggs, particularly egg whites, have the physical ability to incorporate especially large amounts of air. Beaten egg whites should be stiff and hold their shape, but never dull or dry. If they are overbeaten to the dry stage, the structure loses most of its elasticity, and is not able to stretch, expand, and lighten when heated.

Gas is set free whenever baking powder, soda and acid, or yeast are used. This gas is always in the form of carbon dioxide, and disappears from the food when it is baked. The action of baking powder, soda, and yeast is somewhat more involved than that of steam or air and requires further explanation.

BAKING POWDER*
Three different types of baking powder are commonly used in the home, all containing baking soda and cornstarch, plus certain acid reacting compounds which vary in nature and amount. The powders are named from the acid reacting ingredients. They are: (1) tartrate, containing cream of tartary and tartaric acid; (2) phosphate, containing calcium acid phosphate; and (3) sulfate-phosphate, so-called combination (or double action) baking powder, containing sodium aluminum sulfate and calcium acid phosphate. Since the food laws, in general, require that the ingredients be named on the label, you can readily determine which type you are using.

The leavening gas given off by all three types is the same, but the rate of formation and the residue varies considerably. Baking soda is a chemical compound which contains combined carbon dioxide. In the presence of water, it reacts with the residue varies considerably. In the presence of water, it reacts with the acid reacting ingredient of the baking powder to liberate this carbon dioxide in gaseous form. In this manner the batter or dough is permeated with very fine bubbles of gas, which leaven it (make it light). The only function of the inert cornstarch is to keep the active chemical ingredients separated and inactive while in the container. It has been discovered that a major portion of the starch formerly used in combination type baking powders may be replaced with a specially precipitated calcium carbonate, that not only keeps the baking powder stable but also has the important advantage of enriching the baking food with substantial amounts of needed calcium.

The rate of gas formation differs according to the type of baking powder. Tartrate and phosphate baking powders have the major portion of the action in the cold batter. Sulfate-phosphate (combination type) baking powders have the lesser action in the cold batter, with the greater action in the oven

To preserve the strength of baking powder, It is essential to keep it dry. Keep the container tightly closed and in a dry place where the temperature is uniform; never let it stand open in a humid kitchen, and never put a wet spoon into the powder. Baking powder remains active longest in a dry climate. It usually can be depended upon for at least two years. When it fails to give the required volume to a baked product, it should be replaced with fresh powder. Slight deterioration is indicated when the powder contains soft lumps; a hard caked condition indicates advanced deterioration.

Careful measurement is very important. Any type of baking powder is fluffy and will settle down in the container when subject to vibration, as occurs in shipment. It is, therefore, advisable to shake the package well before the initial opening to insure more accurate measurement. Always measure baking powder by the level teaspoon.

In substituting one type of baking powder for another, it must be remembered that the same amount of tartrate of phosphate baking powder if required, but one-fourth less of a combination, (sulfate-phosphate) powder should be used in any batter or dough. For example if a recipe calls for 1 teaspoon of tartrate baking powder, it is only necessary to use ¾ teaspoon of combination powder. An excess of baking powder tends to produce course texture and dryness. When buttermilk is used in a recipe, both baking powder and baking soda may be used. In this case, the soda serves to neutralize the acidity of the milk. Avoid excess amounts, that is more than the baked product, and will darken the color.

In substituting one type of baking powder for another, it must be remembered that the same amount of tartrate or phosphate baking powder is required, but one-fourth less of a combination, (sulfate-phosphate) powder should be used in any batter or dough. For example, if a recipe call for 1 teaspoon of tartrate baking powder, it is only necessary to use ¾ teaspoon of combination powder. An excess of any baking powder tends to produce coarse texture and dryness. When buttermilk is used in a recipe, both baking powder and baking soda may be used. In this case, the soda serves to neutralize the acidity of the milk. Avoid excess amounts, that is more than the can be neutralized. Excess amounts, that is more than the baked product, and will darken the color.

Advance preparation, if desired, is satisfactory with batters and dough’s made with baking powder. The batter or dough may be mixed a few hours in advance of baking, and stored in the refrigerator. When this is done, cake batter should be poured into the pans, and biscuits shaped before storing, to avoid manipulation after storing. In waffle and griddle cake batter, which is stirred and poured as it is baked, with the result that some leavening is lost, a combination (Sulfate-phosphate) baking powder is preferable.

Note: Leavenings behave differently at high altitudes. With decreased atmospheric pressure, more gas is produced with the same amount of leavening. Recipes must be adjusted for use in localities in high altitudes, the method of adjustment is usually explained in the various state colleges and extension services.

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THE ANSWERS TO YOUR QUESTIONS ABOUT FLOURS

Wednesday, September 15th, 2010

Homemaker’s Handbook — For Buying Staples – Article #2

All-purpose flour is a relatively low protein flour that is made by blending hard and soft wheat flours. Hard wheat is a spring-sown wheat raised in the northern states, while the soft wheat is sown in the fall in the middle and more southerly states. This flour is designed for general household use for making both quick and yeast breads, pastries, cookies, and some cakes.

Barley flour is made by removing the outer coat form barley and then putting the barley through a pearling machine a number of times. The shelled off coats are sifted together and sold for flour. It has limited uses, but is useful for thickening soups.

Bread flour is made by milling hard wheat, and has a higher percentage of protein (11-12.5 %) and lower percentage of starch than flours made of the soft wheat. Because it has greater power to absorb liquid, it will produce more loaves of bread from a given weight than does and all-purpose or soft-wheat flour. It is sold unblended, chiefly to commercial bakeries for making only bread and rolls.

Buckwheat flour is a mixture of ground buckwheat seeds and white flour. Buckwheat is an herb rather than a cereal grass. Its seeds are ground and sifted through a courser bolting cloth than that used for cereal flours, which allows particles of hull to pass through, and gives the flour its characteristic flavor and dark color. The white flour is added to modify the naturally strong, bitter flavor of buckwheat.

Cake flour is milled especially from the highest grade of soft wheat for the chief purpose of making fine cakes. It contains a high percentage of starch and a low percentage of the protein, gluten.

Corn flour is finely ground and sifter cornmeal. It is one of the flours used to replace wheat flour in the diet of those with wheat-flour allergy.

Enriched flour is ordinary white flour with vitamin B1, and iron added to improve its nutritive value. The purpose is to return to the flour some of the nutritive value that is lost in the refining process. It is not different for ordinary flour in use, appearance, or flavor, but it is much more desirable from a nutritive standpoint.

Since the average person consumes considerably amounts of bread and other bakery products daily, it is important that these foods carry a share of the vitamins and mineral necessary for health. In the process of making refined flours, meals, and many breakfast cereal, wheat and other cereals are stripped of the outer coating and the germ. These parts contain almost all of the vitamins and minerals. During World War 2 most white flour was enriched by the addition of certain vitamins and minerals making it more nearly equal to the whole grain product in food value. The enrichment of all white bread was made mandatory as a war time measure by national legislation, and in some sections of the South enriched corn meal was also available.

Graham, Entire Wheat, and Whole Wheat flours are all the same. It is made by grinding the entire wheat grain, bran and all, usually of hard wheat. It is used in making 1—percent whole wheat breads, and mixed with white flour to make fractional whole wheat breads, and to some extent pastry and cakes.

Gluten flour is a special flour designed for making bread for diabetics. It is very high in gluten, being prepared by removing a large percentage of starch from hard wheat flour.

Oat flour is made by dehulling the oats and grinding the remaining groats to the desired fineness. It is brushed, not sifted through a sieve. It cannot be sifted because of its high oil content. Oat flour is a whole grain flour with limited uses as a stabilizer for commercial ice cream, and for the making of some soap and face powder. It is also used in poultry feeding.

Pastry or Soft Wheat flour is milled from soft or winter wheat and has a high starch, low gluten content. It is used more in the South than in the North for all kinds of quick breads and pastries. A good yeast bread can be made with it, but it is different from the bread made with hard wheat flour. Soft wheat yeast breads had less liquid, requires less kneading, more yeast, and more sugar than bread made with hard wheat or all-purpose flour.

Potato flour, Prepared from dehydrated potatoes, is a white velvety flour especially suited for making muffins and sponge cakes, and for a thickening agent if pies and fruit sauces. It may b combined with other flours to provide a change in flavor and texture.

Pumpernickel flour is a dark rye flour made by grinding whole rye grain somewhat coarser than for regular rye flour. It is often called rye meal, and is used in making pumpernickel bread and Boston brown bread.

Rice flour is milled from the cracked particles, incompletely debranned, and otherwise imperfect rice grains left from making head rice. It is practically pure white in color. For best result, rice flour should be combined with other flours, or used in combination with eggs and milk. If not used in this way, a grainy heavy product results.

Rye flour is a mixture of milled rye with enough gluten added from hard wheat flours to enable it to rise when made into yeast doughs. White rye flours are made from the inner part of the kernel, whereas the dark rye flours are taken from the outer portions of the kernel.

Self-rising flour is a soft wheat flour combined with salt and baking powder and sifted many times. In some brands, one or more additional ingredients such as sugar, powdered milk, and shortenings are added. The quick breads, cakes, and pastry mixes on the market are types of self-rising flours.

Stone-ground whole wheat or Buckwheat flour is prepared by grinding the grains or seeds between stones. The hear or germ is left in as these flours are not bolted (sifted). They make breads of superior flavor.

Soy flour manufacture began as a by-product in the extraction of oils used in producing foods, paints, etc. from soy beans. These flours are designated as full-fatted, low-fat, and defatted. The full-fat flour contains all the natural oil of the bean, the low-fat flour has 5 to 7 percent of the oil, and the defatted, 1 to 3 per cent of the oil, and most of the coloring matter removed. The low-fat flour is most commonly used in the home; the full-fat is sold in largest quantities to the food industry.

In the making of the full-fat flour beans of high quality are cracked between corrugated rolls and dehulled. They are then debittered by one of the several heat and moisture treatments, dried, cooled and milled into flour. In making of low fat flour, the dehulled debittered, dried beans are cracked and passed to a continuous screw expeller fitted with a cold water shaft to prevent scorching . When the required oil is extracted, the beans are cooled and milled. In the making of defatted flour, the oil is removed from the dried beans by a solvent extraction process, and then milled. There is relatively little of the defatted flour on the market. Soy flour is used alone, or in combination with wheat flour in the making of quick and yeast breads, cakes, cookies, and pastry; and it is commonly used as a meat “extender.” It has a high protein content, and the use of soy flour is highly recommended as a source of this and other essential nutrients.

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Homemaker’s Handbook — For Buying Staples

Tuesday, September 14th, 2010

Homemaker’s Handbook — For Buying Staples
Article #1 of Reference Guide
This series of handy reference guides designed to answer your questions about various staple items. I have included in these foods, chocolate and cocoa, fats, oils and other shortenings, flours, leavening agents, mild and milk products, nuts, olives and pickles, sugars and syrups, and spices, herbs, extracts, and vinegars.
It is more factual material than you would probably enjoy reading at one stretch, but every article will contains facts about commonly used foods, that would be of interest and practical help to everyone buying food. Just a casual glancing on the next few articles will bring to your attention numerous little-known facts about many of these foods, and I feel certain, will encourage you to return to these articles often when you are seeking an answer to some question.
Remember these articles when you are tasting an exotic dish in an unusual restaurant: the spice chart will suggest the spice to go with different kinds of foods. Remember these ages when you are wondering how cocoa is made or why you keep the hydrogenated shortenings at room temperature, or the difference between brown sugar, granulated, powdered, and confectioners’. These and number of other questions can be answered by reading the readily accessible material in the following chapter.

The answers to your questions about chocolate and cocoa
Chocolate and Cocoa are produced from the roasted beans of cacoa trees, grown in the tropical belt near the equator. These beans are the seeds of the fruit from the cacao trees. At the present time, millions of pounds of chocolate and cocoa are used annually in this country.
Chocolate is made by grinding the fermented, roasted, shelled cacao beans. Different flavors such as vanilla may be added, and many special processes are employed to give a smooth mellow product. The resulting chocolate mass is then molded into the familiar bars, squares, etc. Chocolate contains about 50 per cent of cocoa butter, about the same amount as the original bean. The degree of roasting brings out the flavor, and accounts in part for differences in flavor.
The difference between Bitter, Semi-sweet, Sweet, and Milk chocolate is based upon the amount of sugar and milk that is added to the chocolate. Bitter chocolate contains 5 to 20 percent sugar, semi-sweet from 20 to 40 percent sugar, and sweet from 40 to 60 percent sugar. Milk chocolate contains about 12 per cent whole milk solids and from 35 to 50 per cent sugar.
Cocoa is made by removing about one-half of the cocoa butter from the ground chocolate. The remaining mixture contains about 22 per cent of the original cocoa butter. It is allowed to harden into a cake and is then pulverized into cocoa powder.
Dutch Process cocoa is chemically treated to darken and enrich the color. Dutch process cocoa is also said to dissolve more easily and has less tendency to settle out when made into a beverage.
Cocoa and chocolate may be used interchangeably if the following adjustments are made. Three level tablespoons of cocoa plus two teaspoons shortening are approximately equal to one ounce of baking chocolate. Chocolate should be melted over hot water or cut and added to liquid and heated until it melts, then cooled and added to the other ingredients. Cocoa may be sifted with dry ingredients, or mixed with cold liquid and stirred until smooth and then added to the remaining ingredients.
Both cocoa and chocolate should be stored in a fairly cool place. If the temperature is above 85 deg. F., chocolate usually becomes crumbly and grayish, because some of the cocoa butter separates out and accumulates on the surface. Then the chocolate cools, the butter on the surface takes on a whitish appearance.

The Answers To Your Questions About
Fats, Oils, And Other shortenings
Fats, oils, and other shortenings are important in the preparation of foods of many kinds. All are important nutritionally for their caloric value, and some contribute vitamins and other growth and health promoting substances. They give a sense of satisfaction after eating, because of their richness and “staying” quality. In addition, butter, olive oil, and meat drippings, add their distinctive flavor to many kinds of foods. They all contribute shortness and pleasing texture to baked products, and aid in developing delicate crusting coatings when foods are fried. All fats except the all-hydrogenated lard and vegetable fats must be covered closely to prevent the abortion of other flavors, and should be stored in the refrigerator.
Butter is made by churning pasteurized sweet or soured cream until the particles of butterfat cling to each other and the buttermilk can be washed out. The federal standards requires that butter contain at least 80 percent butter ft, with the remaining 10 percent of water, salt and curd. The presence of water keeps butter plastic. It is extremely important that butter be handled carefully and cleanly to prevent contamination and changes in flavor during its preparation and storage. Large quantities of butter must be carefully stored in cold storage to make equal quantities available during the entire year.
Because of its fine characteristic flavor, butter is valued as a spread for breads, for making butter cakes and for flavoring vegetables, sauces, icings and confections. Since butter contains water and milk proteins, it is not suitable for deep fat frying and because its shortening power is lower than most other fats, it does not make economical or tender pastry.
Butter is a particularly valuable source of Vitamin A. its vitamin content varies, being high when cows are on pasture, and low when on dry feed. The color also varies depending on the feed, and in winter a harmless pure food coloring is added to give butter more appetite appeal.
Salted butter is most commonly sold, but “sweet” butter (unsalted) is also available. Sweet butter has an especially pleasing butter flavor, but it is so perishable it quickly loses its fine flavor.
Butter becomes soft at room temperature. It should be refrigerated in a covered container to keep it firm and preserve its delicate flavor.
Margarine is the chief fat other than butter used for cooking. It is made from either vegetable or animal fats other than butter fat. In processing, margarine is churned in pasteurized milk, which causes it to take up milk solids and to acquire butter flavor. Margarine is fortified by adding a minimum of U.S.P. unites. The vitamin A content of butter throughout the entire year. Scientific test also show margarine to be about the equal of butter in digestibility, caloric and nutritive value. Good margarine is far superior to poor butter in eating quality. Margarine of good quality is a thoroughly wholesome fat and is suitable for all food preparation in which butter is used. It is also far less costly than butter because the processes of production are less expensive.
Lard is made by rendering the leaf, visceral and back fat from healthy hog carcasses which have been freed from flood and muscular tissue as much as possible. Great care and skill are necessary to make a fine lard, and home rendered products vary widely in quality. Commercial packers have greater scientific control over the entire process, therefore the quality of commercial lard is uniformly higher than that produced in the home. The packer treats lard in several ways to reduce the tendency to become rancid, to deodorize, and to assure a uniform plasticity and consistency.
Lard is important nutritionally since it is an animal fat containing fatty acids essential to growth. Also, as has long been recognized by experienced pastry makers, it ranks high in shortening power. In the past, it has been used principally to make pastry, cookies, yeast breads, and quick breads. Now we have learned to use the improved lards to make good cake. Commercial brands of lard have a high smoking temperature, above 359 F., and are well adapted to deep-fat frying.
Lard requires proper storage to retain its natural good qualities. On the farm, it should be stored in the coolest possible place. When brought to the kitchen and opened, it should be kept closely covered in the refrigerator.
Hydrogenated Vegetable Shortenings are odorless, flavorless, and pure white in color. They are pure vegetable oils that have been scientifically treated with hydrogen to prevent their melting at room temperatures, and to keep them from becoming rancid. Hydrogenation also guarantees that the fat will always be of the same consistency, since the entire process is carefully and completely controlled. The hydrogenated purified oils are creamed to give a smooth texture and a fluffy consistency. These bland types of shortenings are particularly useful in products which can depend upon other ingredients for flavor, or when it is desirable to have a shortening that will add no for flavor, or when it is desirable to have a shortening that will add no flavor. Their smoking point is high, above 390 F., which makes them highly satisfactory for frying and deep-fat frying. Since they are already creamed, they save time and energy in baking. They should be stored at a normal room temperature.
Oils are used chiefly in American cookery for salad dressings, and are especially suitable for this use as they are liquid at room temperatures. They are convenient to use in many recipes calling for shortenings, but when used in baked products as cake and pastry, they sometimes give a crumbly texture and an oily appearance. Vegetable oils of domestic origin on the retail market are cottonseed, corn, peanut and olive oils. The oils are pressed out of the seeds or fruit (usually with the aid of heat) Olive oil is imported in large quantities. Its color is usually an indication of its quality. A golden straw color characterizes the high grades, and a greenish tint the inferior grades. If labeled “olive oil” it is never mixed with other oils, but may be mixed with various grades of olive oil. It is a good plan to read the labels on oils to determine the ingredients.
Bacon, ham, sausage and roast pork drippings are excellent for pan-frying various foods, for greasing the griddle, for making cream sauce, for seasoning various foods, for greasing the griddle, for making cream sauce, for seasoning some vegetables (such as green and lima beans), and for which they give a savory flavor.
Cracklings are the solid residue remaining from tried-out pork fat and are especially flavorsome in hot breads. They should never be discarded when rendering lard, or small amounts of chicken or pork fat. They add flavor not duplicated by any other shortening in such food a “crackling corn bread.”
Beef drippings, especially if they contain some of the brown juice, are also excellent for sautéing, and for making gravy and cream sauce.
Lamb drippings are too tallow to be desirable for cooking, but if allowed to accumulate they can be used to make soft laundry soap.
Mineral oil has had only one culinary use, and that is to make low-calorie salad dressings that are often included in reducing diets. The oil has neither nutritive nor caloric value, but it acts as a lubricant laxative. It should never be recommended, because it is not absorbed by the system and tends to carry valuable food elements (especially vitamin A) through the digestive tract with it, unabsorbed.

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Fusion Candle

Monday, September 13th, 2010

The weather is getting cooler, and Mother Nature has brought out her fall wardrobe. There’s a snap in the air and everyone is moving a little faster to get back to hearth and home after a day of work or running errands. With these seasonal changes comes the urge to make our homes more cozy and warm, with color and enticing scents. So many of us have such hectic schedules, that the days of making an apple pie so the delicious tangy aroma can waft through the house are long gone. Enticingly scented candles have become the back up plan, and are universally used to scent our work and living spaces, bringing back childhood memories of comfort and security.

The variety and selection of scented candles on the market today is vast. Quality of fragrance and burning hours are the highest selling feature for many potential shoppers. Because of this, TamPogo offers fusion candle sets. One of the highest selling items on the site, our fusion candles are second to none. These incredible candles are layered with fragrances that compliment each other. For example, if the snow outside is three feet deep, and you just can’t stop thinking about that wonderful fourth of July picnic last summer, we have the perfect fusion candle. Backyard Picnic is layered with watermelon, strawberry pie, and wildflower fragrances. Each layer will meld seamlessly with the next as the candle burns, creating a luscious summer flashback, even in the middle of a snowstorm!

Or, if the work week is really getting to you, and it’s not quite time for your vacation, indulge your senses with Tropical Getaway. The layers of pineapple, orange vanilla, and red currant are so convincing, you will have to remind yourself that you are not on a beach sipping something with an umbrella in it!

With the holidays quickly approaching, White Christmas will please you no end. The perfect hostess gift, this candle is layered with decidedly yuletide fragrances of chocolate mint, evergreen, and bayberry.

Each fusion candle set comes with a 3”x6” pillar candle that has 130 hours of burn time, as well as a 10 ounce tumbler candle with a 64 hour burn time. With favorable customer feedback and an unbelievably low price, you’ll have a hard time sticking to just one set. There are seven fusions to choose from:

Pastry Cafe~ layered with pumpkin bread, vanilla pound cake and cinnamon bun
Apple Bake~ layered with vanilla, juicy apple, and cinnamon
Nature Walk~ layered with afternoon rain, bayberry, and patchouli vanilla
Tropical Getaway~ layered with pineapple, orange vanilla, and red currant
Backyard Picnic~ layered with watermelon, strawberry pie, and wildflower
White Christmas~ layered with chocolate mint, evergreen, and bayberry
Flower Market~ layered with sweet pea, plumeria, and lilac

There is a fusion candle to please every preference. What a great way to start your Christmas shopping! Visit TamPogo today and choose a set for everyone on your gift list. Teachers, secretaries, neighbors, and friends will love these collections, and you will be the new favorite once you present them to the recipient.

Phone 435-231-1301

http://www.tampogo.com/ehunt

http://www.tampogo.com/elhglobal

http://www.tampogo.com/hunt

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MAYBE WE SHOULD ALL BE TAKING OF GRAPE SEED EXTRACT

Sunday, September 12th, 2010

Life Extension’s Grapeseed Extract with Resveratrol and Pterostilbene (100 mg, 60 vegetarian caps)

In Stock
$36.00 $27.00
SKU: 00300-NSV10140
Volume: 3.00
Fast Track: No

I JUST READ THIS ARTICLE ON A TAMPOGO BLOG “01/22/2010

Did You Know? By Chuck Stebbins

Cell phone radiation protects against and reverses Alzheimer’s disease in animal model

While evidence linking cell phone use to an increased risk of brain tumors remains inconclusive, a new study published on January 6, 2010 in the Journal of Alzheimer’s Disease reveals the unexpected finding by researchers at the University of South Florida that exposure to electromagnetic waves generated by cell phones prevented and even reversed Alzheimer’s disease symptoms in a mouse model.

Gary Arendash, PhD of USF’s the Florida Alzheimer’s Disease Research Center and his associates tested the effects of the electromagnetic field generated by standard cell phone use on 96 mice, some of which had been genetically modified to develop the amyloid beta plaques and memory problems characteristic of Alzheimer’s disease in humans. The animals were housed in cages surrounding an antenna that generated a cell phone signal during two one hour periods per day for seven to nine months. Mice bred to develop Alzheimer’s disease exposed to the electromagnetic field from young adulthood performed as well on memory and cognitive ability skills as normal older mice. And, in the control mice, months of exposure improved memory to greater than normal levels.

When older mice already showing cognitive dysfunction were exposed to the waves, their impairment was reversed. Examination of the animals’ brains revealed that amyloid beta deposits, which form harmful plaques in Alzheimer’s disease, had been eliminated. The researchers suggest that the small increase in brain temperature observed in the Alzheimer’s mice could be responsible for the finding, by causing the substance to be released from brain cells.

“It surprised us to find that cell phone exposure, begun in early adulthood, protects the memory of mice otherwise destined to develop Alzheimer’s symptoms,” Dr Arendash remarked. “It was even more astonishing that the electromagnetic waves generated by cell phones actually reversed memory impairment in old Alzheimer’s mice.”

“Since we selected electromagnetic parameters that were identical to human cell phone use and tested mice in a task closely analogous to a human memory test, we believe our findings could have considerable relevance to humans,” he added.

“Our study provides evidence that long-term cell phone use is not harmful to brain,” concluded study coauthor Chuanhai Cao, PhD. “To the contrary, the electromagnetic waves emitted by cell phones could actually improve normal memory and be an effective therapy against memory impairment.”

“If we can determine the best set of electromagnetic parameters to effectively prevent beta-amyloid aggregation and remove pre-existing beta amyloid deposits from the brain, this technology could be quickly translated to human benefit against AD,” he noted. “Since production and aggregation of ß-amyloid occurs in traumatic brain injury, particularly in soldiers during war, the therapeutic impact of our findings may extend beyond Alzheimer’s disease.”

“It will take some time to determine the exact mechanisms involved in these beneficial memory effects,” Dr Arendash predicted. “One thing is clear, however – the cognitive benefits of long-term electromagnetic exposure are real, because we saw them in both protection- and treatment-based experiments involving Alzheimer’s mice, as well as in normal mice.”

Alzheimer’s disease

Researchers are quietly making amazing discoveries about the nature of Alzheimer’s disease that may soon redefine the way we view—and treat—this dreaded condition. Alzheimer’s disease is characterized by two key abnormalities: amyloid plaques and neurofibrillary tangles. Amyloid plaques are clumps of a protein known as beta-amyloid. These plaques are found in the tissue between nerve cells in the brain and in degenerating pieces of neurons.

Oxidative stress is a very important factor in the development of Alzheimer’s disease. Antioxidant supplements help block the oxidative process. According to one researcher: “Beta-amyloid is aggregated and produces more free radicals in the presence of free radicals; beta-amyloid toxicity is eliminated by free radical scavengers” (Grundman M 2000).

When researchers analyzed fruits and vegetables for their antioxidant capability, blueberries came out on top, rating highest in their capacity to destroy free radicals(Wu X et al 2004). In 2005, scientists discovered mechanisms to explain how blueberries can improve memory and restore healthy neuronal function to aged brains. The astounding conclusion of researchers was that the favorable effects of blueberries on brain function are analogous to those seen with long-term calorie restriction (Joseph JA et al 1999; Lau FC et al 2005).

Grape seed extract has demonstrated remarkable success in blocking the formation of senile plaques. One of the most potent antioxidants available, grape seed extract possesses 20 times more free radical–fighting power than vitamin E and 50 times more than vitamin C (Shi J et al 2003). This remarkable antioxidant activity suggests that grape seed extract should become a part of any regimen to optimize brain health. In laboratory experiments, brain cells of rats were treated with grape seed extract before exposing them to beta-amyloid. Although untreated rat-brain neurons readily accumulated free radicals and subsequently died, the cells treated with grape seed extract were significantly protected (Li MH et al 2004).”

Life Extension’s Grapeseed Extract with Resveratrol and Pterostilbene (100 mg, 60 vegetarian caps)
In Stock
$36.00 $27.00
SKU: 00300-NSV10140
Volume: 3.00
Fast Track: No

http://www.tampogo.com/ehunt
http://www.tampogo.com/elhglobal
http:://www.tampogo.com/hunt

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If you are a parent or are becoming a parent

Friday, September 10th, 2010

If you are a parent or are becoming a parent, you know that babies, from newborn to toddler, require a never ending arsenal of supplies for daily care. Hair and body wash, diapers, diaper rash products, wipes, laundry soap specially formulated for baby clothing and bedding, belly button care supplies, the list goes on and on. The quantity of available products for out little darlings is so vast and confusing; it has provoked many a scene in movies, commercials, and television. We all know the set up: Dad, Mom, grandparent, aunt or uncle runs to the store for emergency baby food, diapers, formula,
or medicine, and spends the better part of the day reading labels, having heart palpitations, and asking every customer and employee for advice.

It only gets that much worse for babies with sensitive skin, or those who have conditions such as eczema, or allergies. It’s little wonder that parents are in a perpetual state of confusion, trying everything they know to provide the best for their precious little bundle. These days the keywords are earth friendly, organic, and all natural. And nearly every label is plastered with these claims.

TamPogo has some answers for you. With our Baby Botanical Buffet package, you can put your mind at ease. The Gentle Baby Wash in this package has been formulated not only for the tenderness of baby skin, but also to work with the good bacteria already naturally present. At the risk of sounding like an infomercial, it cleans, it moisturizes, and is proven to stimulate those friendly bacteria we all like so much.

Also included in this package is Baby Botanical Buffet soothing diaper rash mist. As a mother, I have cringed many a time at the thought of having to rub one diaper cream or another over an already sore and irritated diaper area. The diaper mist eliminates the need for more discomfort to your baby.

Just spray on affected area and continue with the diapering process. No muss, no fuss, and no more guilt for Mom or Dad! Better yet, no more standing in the Giant Store with Amazing Prices baby section with a screaming infant, trying to figure out which baby wash and diaper cream to buy!

TamPogo ships directly to your home. TamPogo was created in July 2009, as a new online shopping site and consumer information center dedicated to providing high quality products for consumers at affordable prices. Their goal was to be one of the first companies to turn around corporate greed and give back to the people. By partnering with TamPogo, ELH Global is able to offer high quality products for a minimal cost, and do some good for starving kids around the world at the same time.

From it’s inception, making a profound effect on the world has been a bedrock principle for TamPogo. Our beneficiary is Feed My Starving Children, a Christian organization that has a passion and a plan for eradicating starvation. They have designed a food and vitamin product that provides all of the essential nutritional support for undernourished children in second and third world countries around the world. The food is packaged by volunteers and shipped to volunteer run distribution sites around the world. Last year
alone, this organization provided meals for over 73 million children. Every item you purchase on TamPogo feeds a starving child somewhere in the world for one week.
Visit us at our TamPogo site by pasting ….

http://www.tampogo.com/elhglobal
http://www.tampogo.com/hunt
http://www.tampogo.com/hunt

into your browser bar. We just know you’ll love it as much as we do!

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The Team at Off The Grid Radio

Friday, September 10th, 2010

I received this email today from Off the Grid Radiow today. This may or may not happen; but, if it does it is my worst nightmare come true.

“________________________________________
Dear Emma,

On today’s edition of Off the Grid Radio, Bill Heid interviews renowned trend analyst and forecasting expert Gerald Celente.
Mr. Celente uncovers the latest conspiracy to control the food supply and explains:

• What we can learn from the 7 year-old who was fined $120 for selling lemonade
• The shockingly low percentage of foreign food imports that are inspected
• How the government and big business have conspired to control and manipulate the food supply
• What the politicians are really trying to accomplish with SB510
• The truth about the salmonella egg crisis
• What it will take to survive the coming crisis

And how the coming war with Iran will destroy the economy…and the soul of our country.
This is one episode you absolutely MUST hear! Click the link below to listen today:

http://offthegridnews.com/2010/09/10/the-gestapo-of-food/

Regards,

The Team at Off The Grid Radio

P.S. If you don’t have the time to listen to the podcast, remember you can print the actual transcript for reading at another time. Please, make the time to hear tomorrow’s news today!
________________________________________

Help a friend by forwarding this newsletter to them!

This newsletter is a free weekly service of Solutions from Science. You can reach us at:

Solutions from Science
815 W. Main St.
P.O. Box 518
Thomson, IL 61285

Email us at info@solutionsfromscience.com ”

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Thursday, September 9th, 2010

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