ew study reveals toxic levels of glyphosate in dairy cows

A new study published in the Journal of Environmental & Analytical Toxicology reveals that the active ingredient of Monsanto’s best selling herbicide ‘Roundup’ is found in all the dairy cows that were used for the test.

Dr. Monika Kruger and her colleagues investigated the excretion of glyphosate in the urine of 30 cows from 8 different Danish farms. The investigative team looked at blood serum parameters indicative of cytotoxicity as alkaline phosphatase (AP), glutamate dehydrogenase (GLDH), glutamate oxaloacetate transaminase (GOT), creatinine kinase CK), nephrotoxicity, (urea, creatine) and cholesterol in each of the urine samples. They also looked at trace minerals such as manganese (Mn), cobalt (Co), selenium (Se), copper (Cu) and zinc (Zn).

The results concluded that different levels of glyphosate were excreted in the urine of all cows and glyphosate had a significant impact on blood parameters of cows. In fact, the researchers found that increased levels of GLDH, GOT and CK in cows could possibly show the effect of glyphosate on liver and muscle cells. They also discovered that high urea levels in some farms could be due to nephrotoxicity of glyphosate.


In conclusion the researchers discovered that “correlations between glyphosate and some of the measured blood serum parameters to CK (R= 0.135), Se (R=-0.188), Co (R= -0,403) and Zn (R=0,175) demonstrate that glyphosate is toxic to the normal metabolism of dairy cows.”

Keep in mind that glyphostae in Monsanto’s Roundup have been linked to many chronic diseases including cancer, birth defects and infertility. Click here to find out why Monsanto’s Roundup is more toxic than what the majority believe.

Milk is anything but ‘wholesome’, despite all the claims by the main stream media and big dairy industry:

According to many scientific research and studies, increase in consumption of red meat and dairy products can increase risk of chronic diseases such as cardiovascular disease and different kinds of cancer. Click here to find out a diet high in red meat, eggs and dairy products can increase the risk of different cancers.

So what’s the best replacement for milk and dairy products?

Dairy-free organic coconut milk or organic almond milk (from real food sources, not synthetic ones that have artificial sweeteners and additives) are good replacement for milk. Keep in mind that even raw milk or goat milk can become contaminated in a number of ways, especially in large commercial farms that put profit before safety. Therefore, it’s safer to buy raw milk or goat milk from small local farmers that are highly conscious since their entire families drink the milk they produce.

Can lack of milk or dairy products cause osteoporosis and ratio of calcium to magnesium:

Many people might still believe that dairy products are necessary for healthy bones. However, the recent studies suggest that the ratio of calcium to magnesium is an important factor to health and vitality including healthy bones. As a matter of fact, 60% of the magnesium in your body is stored in bones and magnesium plays an important role in absorption of calcium and vitamins. But, 80% of Americans have magnesium deficiency and most Americans have very high ratio of calcium to magnesium (more like 6 to 1).

Many studies have concluded that the problem Western diet is high calcium intake (especially for women who are going through menopause and are at high risk of osteoporosis) without sufficient amount of magnesium.

The recommended dietary ratio of calcium to magnesium happens to be 2 to 1, however, the current research suggests that the ratio of calcium to magnesium should be more like 1 to 1.

In fact, studies show that high dietary intake of calcium and lack of Magnesium and vitamin D can increase in rate of cardiovascular diseases and strokes.

You can get your natural calcium and magnesium from food sources such as seeds, nuts, carrots, cauliflower, raw cacao beans, cabbage, broccoli and real herbal extracts (Plant based calcium with magnesium).

- See more at: http://www.seattleorganicrestaurants.com/vegan-whole-food/chemicals-antibiotics-in-milk-glyphosate-toxic-to-dairy-cows.php#sthash.OOa2RcW8.dpuf

The farm-to-table culinary concept is so popular that it’s not just limited to fancy, 5-star restaurants anymore. Nowadays, this sustainable trend has made its way onto menus of local diners and cafes all around the world. We compiled a list of the six best farm-to-table restaurants, leading the way in the “locavore” movement in the USA.

Chez Panisse, Berkeley, California

Rhubarb galette with candied orange ice cream at Chez Panisse

Rhubarb galette with candied orange ice cream at Chez Panisse

Berkeley's Chez Panisse has established itself as a California culinary institution. Founded by award-winning chef and Francophile, Alice Waters, the restaurant’s original mission was to serve authentic French cuisine made with seasonal, local ingredients in its single, prix fixe menu. The restaurant’s highly anticipated opening in 1971 catapulted it to instant success, essentially launching the farm-to-table movement. The ingredients have always been sourced from a network of local producers, such as Sonoma farmer Bob Cannard, who has now been supplying the restaurant for 30 years. Bookers can enjoy Provençal-style dishes and desserts like rhubarb galette with candied orange ice cream, best paired with a glass of chilled rosé. The restaurant is reservation-only, but upstairs is a café where the à la carte menu delivers the same exceptional quality without the white tablecloths. Just a 20-minute walk away is the Berkeley City Club Hotel, housed in a building dating back to 1929 with vaulted ceilings and stone floors.

Blue Hill at Stone Barns, Pocantico Hills, New York

Eighty acres of gardens, meadows, and woodland for foraging at Blue Hill at Stone Barns

Eighty acres of gardens, meadows, and woodland for foraging at Blue Hill at Stone Barns

Blue Hill at Stone Barns is more than just a restaurant. It’s a world-renowned destination for both dining and agriculture set amid 80 acres of pristine land. It was featured in the Netflix series, “Chef’s Table,” where founder and co-owner Dan Barber discussed his locavore vision and the restaurant’s origins in a New York City basement. The original Greenwich Village venue is still open and serves tasting menus inspired by the week’s harvest for those who can’t make the one-hour drive from New York City. Rather than a menu, Bookers are served a tasting experience that Barber calls “Grazing, pecking, rooting,” which features home-grown delights like ricotta-filled gnocchi with mushrooms and Parmesan. It’s in such high-demand that tables have to be booked months in advance. Check the website to gauge what the menu might feature, based on the season’s produce. Stay in NYC at the Washington Square Hotel, which is just a 2-minute walk from the Greenwich Village Blue Hill restaurant.

Spruce, San Francisco, California

The city many believe to be the birthplace of the USA’s locavore movement

The city many believe to be the birthplace of the USA’s locavore movement

San Francisco is packed with farm-to-table restaurants and believed to be the birthplace of the American locavore movement. And Spruce is one of its most popular restaurants. A local ranch sources 80% of the produce used in all of its innovative dishes, which served in a romantic space with vaulted ceilings, smoked glass, dark woods, and leather furnishings. The prix fixe harvest menu features dishes like roasted beet risotto with radish, Parmesan mousse and candied pine nuts, spring pea tartine, and roasted strawberries with sesame ice cream. There’s also a separate bar menu with smaller, simpler meals, like pastrami sandwiches or steak tartare with jidori eggs and fried capers. Just a 7-minute walk away is the Laurel Inn, where all the suites have a mid-century aesthetic with walnut furniture, geometric wallpaper, and herringbone flooring.

Farm & Table, Albuquerque, New Mexico

The final touches to a freshly harvested dish at Farm & Table in Albuquerque

The final touches to a freshly harvested dish at Farm & Table in Albuquerque

Having dinner on the patio of this Albuquerque favorite—under glittering fairy lights and a desert sunset—is as cozy as being at home. Farm & Table’s menu reflects owner Cherie Montoya’s responsible, community-driven philosophy, only using ingredients grown by local producers or on the restaurant’s own 11-acre farm. The menu changes with the New Mexico harvests, from grilled artichoke hearts with goat’s cheese and crunchy farm fries with homemade aioli, to porcini crusted pork chops with bacon fig butter. Bookers can stay at The Inn at Paradise, just a 10-minute drive away across the Rio Grande.

Kaimana Farm Cafe, Honolulu, Hawaii

All ingredients used for the Kaimana Farm Cafe’s menu are grown by local farmers

All ingredients used for the Kaimana Farm Cafe’s menu are grown by local farmers

The farm-to-table scene is thriving in Hawaii, which is great since the quality and diversity of its locally grown produce make it among the best in the world. Of the many locally-sourced restaurants across the islands, Honolulu’s Kaimana Farm Cafe in particular is worth any Booker's time. Everything it serves is grown by local farmers and prepared by a friendly Japanese couple in its small kitchen. Menu highlights include the soufflé omelette, creamy potato skillet, a variety of deli salads, and bento boxes. Just a 20-minute walk from the farm café is the oceanside Queen Kapiolani Hotel.

Restaurant Eugene, Atlanta, Georgia

The names of the farmers who source each item is listed on Restaurant Eugene’s menu

The names of the farmers who source each item is listed on Restaurant Eugene’s menu

Downtown Atlanta’s Restaurant Eugene fuses farm-to-table ingredients with traditional Southern cuisine. Run by the husband-and-wife team of chef Linton Hopkins and sommelier Gina Hopkins, it has a delicious menu that rotates with whatever foods are in season, listed alongside the names of the farmers who source them. Bookers shouldn't miss the roasted duck breast with confit kossak kohlrabi and mandarin, followed by a dessert of Pearson’s strawberries, whipped rhubarb vinegar, pecans, and pickled rose petal pudding. There’s also the southern vegetables—an expertly curated and prepared medley featuring the best of the season and region—all served on a broad copper platter. After an unforgettable dinner, grab a nightcap in the courtyard of Artmore Hotel, complete with a fire pit, fairy lights, and comfy seating.

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