Seriez-vous prêt à boire le café le plus fort du monde ?Le Café rythme votre journée et cela depuis des années. La caféine a de plus en plus de mal à agir, et, vous regrettez que votre petit kawa du matin ne soit pas assez fort. Une fabrique américaine a découvert le café le plus fort du monde avec une teneur en caféine supérieure à 200% par rapport au café normal.Si vous estimez que le café normal n’est pas assez fort pour vous garder éveillé et concentré pendant la journée, vous pourriez essayer une grande tasse de Désir de mort. Il est considéré comme le café le plus fort du monde et a prétendument 200 % plus de caféine qu’un café classique, relaie Oddity Central.
lire l’article complet : http://www.canada-sante.com/index.php/sante-et-sciences/2095-seriez-vous-pret-a-boire-le-cafe-le-plus-fort-du-monde
le café le plus fort du monde ! 200% plus de caféine qu’un café classique !
Court upholds ban of field trials of genetically modified eggplant in the Philippines
Farmer-scientist group MASIPAG, Greenpeace Southeast Asia, and individual petitioners have welcomed the decision by the Philippines Court of Appeals to uphold its previous ruling to stop the field trials of Bt eggplant.
It’s interesting that seven expert witnesses in the latest court case reportedly tried, but failed, to rebut the Seralini 2012 study, which found serious health effects in rats fed GM maize NK603 and tiny amounts of Roundup herbicide over the long term.
It’s difficult or impossible to dismiss this study on grounds of scientific and factual considerations. The only way it can be done is by deliberately overlooking or twisting the facts and focusing on the political intent to promote GM technology!
Read the full article here : http://www.gmwatch.org/index.php/news/archive/2013/15097-attempt-to-rebut-seralini-study-fails-in-court
Researchers who conducted an “autopsy” on chicken nuggets from fast food restaurants were shocked at what they saw under the microscope: the nuggets were only about half chicken meat, with fat, skin, connective tissue, blood vessels, nerves and bone fragments making up the remainder.
“I was floored. I was astounded,” said Dr. Richard deShazo, professor of medicine, pediatrics and immunology at the University of Mississippi Medical Center. “Actually seeing this under the microscope is a whole lot different than reading the numbers on a web page.”
Working with a pathologist, deShazo sliced and analyzed nuggets from two popular fast food restaurants that he has chosen not to identify. Their findings were published online by the American Journal of Medicine in September.
“What we didn’t know is that we would find so many chicken body parts in the chicken nugget, like chicken intestine and chicken cartilage and lord knows what else ‘chicken’ was all mixed up in there.”
Castoreum (or beaver butt) is just one of the ingredients that could be called a “natural flavor.” But there are many other things called “natural flavors” that could be lurking in your food. We’ll never know what they are because the food companies won’t tell us as they consider this information proprietary.
“the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional” (21CFR101.22).
Loss and wastage occurs on all steps in the food supply chain. In low-income countries, most loss occurs during production, while in developed countries much food — about 100 kilograms (220 lb) per person and year — is wasted at the consumption stage. International agencies claim to cater to the world hunger, yet fully one-third of all food produced globally — a staggering 1.3 billion tons — is lost or wasted every year, a study by the United Nations’ Food and Agriculture Organization found.
=> 12 Sept – Le Pique-Nique des Récoltes (par Éco-quartier Hochelaga)
1691 Blvd Pie-IX, 17h à 19h
-Kiosque d’information sur le jardinage en fenêtre et d’automne / information kiosk on fall and window-farming
-Rétrospective du projet Notre quartier, nos racines / Looking back at the “Our neighbourhood, our roots” project
-Concours de recette avec les légumes de votre jardin / Recipe contest using food from your garden
-Dégustations / Tasting
** des semences gratuites pour tous les gens présents !
La grande joute gastronomico-potagère du Santropol Roulant est de retour!
Le Iron Chef est un événement festif ayant lieu dans le Jardin comestible de McGill et mettant en exergue de manière spectaculaire les liens entre jardins et cuisines. À cette occasion des restaurants locaux et le Santropol Roulant mettront en commun leurs efforts pour une cause commune: faire de Montréal une ville soudée et bien nourrie!
The ultimate gourmet urban gardening battle is back! Santropol Roulant’s Iron Chef is the competitive yet convivial event of the year where local restaurants and Santropol Roulant join forces!
Conception d’une forêt nourricière à petite échelle. Nous tenterons de faire sortir les caractéristiques principales et les dynamiques entourant un écosystème forestier pour ensuite se plonger les mains dans la terre. Nous allons planter quelques arbres, arbustes et plantes vivaces cette automne et faire un 2e atelier au printemps 2014. Le cour n’est pas donné par des professionnelles. Il est axé sur le partage des connaissances et nous encourageons tout le monde à émettre des critiques, remise en question et destitution des animateurs! Les Monoculture tremblerons au royaume du comité Horticole.
Design and participative planting of a small edible forest garden. We’ll be examining the characterisitcs and dynamics of forest ecosystems before jumping into practical (that means putting our hands in soil!) and collectively designing where we’ll put a couple of fruit trees, shrubs and perennial plants. This workshop will be followed by another one in the Spring where the forest will expand! It is not given by experts and is based around the sharing of knowledge. Although the workshop will be given in French, we strive to welcome english-speakers as well and will accommodate you so you are not left behind!
C’est le premier anniversaire du Réseau de jardinage! Nous sommes encore qu’un semis, mais nous sommes en plein croissance 🙂 Un grand MERCI à tous les gens géniaux qui ont fait notre première année un tel succès. Et nous avons hâte de voir de nouveaux visages dans l’année à venir. Venez tous vous joindre à la fête le 15 septembre!
The Gardening Network is turning one! We’re still just a seedling, but we’re growing strong 🙂 Thanks to each of the wonderful people who made our first year such a success. And we look forward to seeing new faces in the year to come. To celebrate you and us, we’re throwing a shindig on Sunday, September 15!
*Les places sont limitées. Pour réservez la vôtre, s’il vous plaît envoyez un courriel à: email@example.com
*Space is limited. To reserve a spot, please send an email to: firstname.lastname@example.org
How do you access delicious, nutritious, and affordable food? In this introductory workshop, we will break the city down into bite size portions and share with you some cool food initiatives that have sprouted from past Concordia students who were searching for the same answers as you. We’ll look at the organizations and the impacts that their solutions have had on the student body and the greater community and also, how you can benefit from these organizations today. Whether you want to get involved in the city’s thriving local food movement or just want to get a great meal that is both good for your wallet and the environment— this workshop will give you a taste of what’s out there and a take home map to get you exploring Montreal’s incredible edible landscape.
Concordia Greenhouse (1455 de Maisonneuve O. – 13th floor Hall building), 17h – 20h
101 style introduction on how to grow herbs – indoors! This workshop is focuses on indoorherbseasy-to-grow indoor herbs. Its for anyone who wants to add that “just-picked” taste to their meals, even when snow is drifting up against the kitchen window. We will cover what are the best herbs for growing on windowsills and some smart techniques you need to keep them happy and healthy. Plus some transformations tips and cooking recipes.
“A new peer-reviewed study has found DNA damage and elevated cell death of blood cells in soybean workers exposed to fungicides, herbicides, and insecticides in Brazil.
Glyphosate and 2,4-D were among the herbicides used by the exposed group. 2,4-D is increasingly used to combat glyphosate-resistant weeds in GM soybean fields.”
Soybean cultivation is widespread in the State of Rio Grande do Sul (RS, Brazil), especially in the city of Espumoso. Soybean workers in this region are increasingly exposed to a wide combination of chemical agents present in formulations of fungicides, herbicides, and insecticides. In the present study, the comet assay in peripheral leukocytes and the buccal micronucleus (MN) cytome assay (BMCyt) in exfoliated buccal cells were used to assess the effects of exposures to pesticides in soybean farm workers from Espumoso. A total of 127 individuals, 81 exposed and 46 non-exposed controls, were evaluated. Comet assay and BMCyt (micronuclei and nuclear buds) data revealed DNA damage in soybean workers. Cell death was also observed (condensed chromatin, karyorhectic, and karyolitic cells). Inhibition of non-specific choline esterase (BchE) was not observed in the workers. The trace element contents of buccal samples were analyzed by Particle-Induced X-ray Emission (PIXE). Higher concentrations of Mg, Al, Si, P, S, and Cl were observed in cells from workers. No associations with use of personal protective equipment, gender, or mode of application of pesticides were observed. Our findings indicate the advisability of monitoring genetic toxicity in soybean farm workers exposed to pesticides.
► Genotoxic and mutagenic effect of pesticides were observed in soybean farm workers. ► Cell death in blood cells was elevated in soybean workers exposed to pesticides. ► Inorganic elements were higher in cells from soybean farm workers than non-exposed group.
(There is a voting poll at the bottom of the article: “Do you think genetically modified alfalfa seeds should be planted.”)
“It’s a nightmare of a crop, says Lavigne farmer Dave Lewington, and he doesn’t want it anywhere near his fields.
Lewington is one of two farmers who have asked the Ontario government to conduct an environmental assessment of genetically modified alfalfa seed before it is sold in the province.
In April, Federal Agriculture Minister Gerry Ritz approved the first genetically modified alfalfa variety to be registered in Canada.
As far as Lewington knows, that seed hasn’t been planted yet, and he and many other Ontario farmers want it to stay that way.
Lewington couldn’t speak to the technical aspects of his application for an environmental assessment under the Ontario Environmental Bill of Rights, referring those questions to the Canadian Biotechnology Action Network.
But he knows what could happen if the genetically modified alfalfa seed is planted anywhere near his operation.
Lewington operates Dalew Farms, raising grass-fed beef, pastured pork and vegetables about an hour from Sudbury. His products are organic and non-genetically modified.”
Read the full article on the Sudbury Star website here :