Causes of cancer according to American Institute for Cancer

November 1, 2007 - 9:48AM

What people eat and how fast they grow are both significant causes of cancer, but many Americans still incorrectly believe that factors such as pesticides on food are bigger causes, experts reported today.

Breastfeeding reduces the risk of cancer for mother and child, and tall people have a higher risk of cancer than shorter people, the report found.

"We need to think about cancer as the product of many long-term influences, not as something that 'just happens,"' Dr Walter Willett, a nutrition expert at the Harvard School of Public Health in Massachusetts, told a news conference.

The report, released jointly by the World Cancer Research Fund and the American Institute for Cancer Research, is the result of five years of study by nine teams of scientists.

They reviewed 7,000 studies on diet, exercise, weight and cancer.

Most of what they recommended is in line with what health experts, including governments and the World Health Organisation, have long been advising - that diets based on fruits, vegetables and whole grains and that go easy on red meats, dairy products and fats protect against heart disease, diabetes and cancer.

They found evidence that factors such as hormones that cause the body to grow quickly may be involved in some cancers.

"We found that tallness is also probably linked to increased risk for ovarian, pancreatic and pre-menopausal cancer as well," said Willett. He stressed that tall people are not destined to get cancer but should take care to maintain healthy habits.

The groups make keeping a healthy weight their No. 1 recommendation to reduce the risk of cancer.

"Be as lean as possible within the normal range of body weight," the 400-page report reads. That means keeping a body mass index, they said, of between 21 and 23. BMI is a calculation of height to weight, and the normal range is usually considered to be 18 to 25, with anything over 25 being overweight.

Exercise is also key.

"Be physically active as part of everyday life," is the second of 10 recommendations made by the expert panel. The recommendations also include eating mostly plant foods, such as fruits, vegetables and grains, avoiding calorie-dense foods such as sugary drinks, and limiting red meat, alcohol and salt.

The American Institute for Cancer Research also released a survey of 1000 US adults that show most do not understand these risks. Only 38 per cent knew of the link between cured and processed meats and cancer, 49 per cent knew that diets low in fruits and vegetables raised the risk of cancer and 46 per cent knew that obesity was a well-documented risk.

But 71 per cent thought that pesticide residue on produce was a cause - something that has never been shown; 56 per cent thought stress causes cancer, again not proven; and 49 per cent believed hormones in beef cause cancer.

"Americans are increasingly likely to attribute cancer to factors over which they have no control, and for which no proven links to the disease exist," the report reads.

"This reflects an 'everything causes cancer' mindset," it adds.

The meat industry quickly denounced the report.

"WCRF's conclusions are extreme, unfounded and out of step with dietary guidelines," said American Meat Institute Foundation Vice President of Scientific Affairs Randy Huffman.

World Cancer Research Report on foods

A bad news week for bacon - but diet drinks and coffee in the clear


Things looked bleak for lovers of big breakfasts last week when the World Cancer Research Fund delivered its verdict on the link between cancer and bacon, but not all the news in this report was bad. While the media homed in on the increased risk of cancer from processed meats and alcohol, this epic report that reviewed 7,000 studies of diet, exercise, weight and cancer did have its positive side - coffee, for instance, was unlikely to 'have a substantial effect on cancer', it said.

Artificial sweeteners like saccharin, cyclamates and aspartame were let off the hook too - at least in terms of cancer. These sweeteners have been under suspicion for years, but although research has found that very high doses of artificial sweeteners, especially saccharin, increased bladder cancer in animals, the report points out that the studies used huge amounts that were far greater than anything humans would normally consume in food and drinks. What's more, the evidence from epidemiological studies (meaning studies of disease trends in different populations) shows no detectable effect on cancer risk, it concluded.

But back to breakfast. If you're looking for something to replace bacon with your eggs, you could do worse than cooked tomatoes: they're rich in carotenoids - the plant pigments also found in orange and yellow fruit and veg, spinach and Asian greens, and which the WCRF report says probably lower the risk of cancers of the mouth, pharynx, larynx and lung. And stir in some crushed garlic too - likely to help prevent bowel and stomach cancer. Other good news?

-Foods containing folate - think liver, spinach, beans, broccoli, oranges, cos lettuce, avocado, asparagus and paw paw - get the thumbs up for probably protecting against cancer of the pancreas.

- Onions, chives, leeks - and more garlic may help prevent stomach cancer.

- Selenium, a mineral found in brazil nuts, sunflower seeds and fish probably protects against prostate cancer.

-Dairy products? A mixed verdict here - while milk probably lowered the risk of bowel cancer, the
report said, there was some evidence that diets high in calcium were a probable cause of prostate cancer.

By the way, if you want to replace bacon at breakfast, cooked mushrooms are hard to beat because of their strong flavour and meaty texture. They also make a good substitute in recipes - like pasta sauces - that include bacon.

pH Living creating a more healthy you

"After twenty-five years of research I have learned that all functions of the human organism are acidic and that the ideal and optimum state of the human organism is to maintain its alkaline design." Robert O. Young D.Sc., Ph.D.*

We have all know that eating more vegetables and less meat will produce a more alkaline pH level in our bodies.

Because of everyday living and diet of meats, refined grains, dairy, breads and high sugar fruits , our bodies are too acidic. The pH level (the acid-alkaline measurement) of our internal fluids affects every cell in our bodies. Extended acid imbalances of any kind are not well tolerated by the body.

When we have over acidic pH level, results from external acidic environment as well as eating meats which produces acidicity in our bodies. Having an over acidic pH level in our bodies, interrupt the cellular activities and affect the organ function such as heart palpitation, neural networks in our brain system. Over-acidification also affects the rest of the organ functions and also our body tissues and cells.

It is also commonly known that an over-acidic body will generally cause cancer cells to mutate as a symptom. Remember that cancer is produced as an reaction to our state of body and health.

Eating lots of green raw vegetables and fruits helps bringing a more balance pH level in our bodies hence a more healthy state.

Here's Dr Young's pH Miracle living video

Quotation from

An answer began to form through years of research, and Dr. Young found support for his studies in the findings of several American and European scientists. One scientific researcher, Dr. Bircher-Benner, concisely summarized the relationship between light and cells: "The absorption and organization of sunlight, the essence of life, is derived almost exclusively through plants. Since light is the driving force of every cell in our bodies, that is why we need green plants." Already convinced of the overwhelmingly
healthy (and underwhelmingly utilized) benefits plants contribute to our diet, the Young's set out to harness this natural cache of light and direct its energies to individual human cells. The result was a family of natural, plant and mineral-based supplements, each "energized" to reflect its origin from the sun. "It's what our mission and products are all about," explains Shelley Young. "Transferring the inner light of plants to our body's cells." And InnerLight was born.

Message from the Spirit

"To Heal the World,
FIRST You Must Heal Yourself!"

The World does not start from the outside.
We must remember that we are an integral part of this world, an individual cell. If we are unwell, the World is unwell.

If we are concern for this Earth and seek to help our sick planet, we must start by taking care of ourselves, our well-being, our individual body.

Keep Healthy and Aware!

Article : Expanding the Frontiers of the Vegetarian Plate

Comments : I love Cafe Gratitude, San Francisco - mecca for all raw food fans.

November 18, 2007
Choice Tables | San Francisco
Expanding the Frontiers of the Vegetarian Plate

VEGETARIANISM is a simple idea — don't eat animals — with an ancient pedigree. According to the Vegetarian Resource Group, 4.7 million American adults are vegetarians or vegans (people who avoid all animal products, including cheese and eggs).

Yet even in San Francisco, with its countercultural and fresh food traditions, only about one in a hundred restaurants in the Zagat Survey is vegetarian. And while new vegetarian restaurants have been opening in New York and Los Angeles, San Francisco's scene has been expanding differently as beloved restaurants open new locations.

This safe approach leaves some frustrated. “We don't have enough veg restaurants that are really good and exciting,” said Aurelia d'Andrea, managing editor of VegNews, a vegetarian magazine based in San Francisco. “I'm bored by what's offered here.” The city suffers a particular lack of South Indian vegetarian restaurants.

Still, San Francisco vegans like Ms. d'Andrea have the luxury of high standards. Virtually any restaurant in the city will accommodate them, with many going far beyond the hackneyed grilled portobello. Many newer restaurants feature extensive vegetarian offerings from chefs who respect the concept, rather than treating it as an irksome neurosis.

While this may reduce demand for strictly vegetarian restaurants, it also means that these establishments can't take vegetarian customers for granted. In this competitive milieu, certain standouts are influential, delineating the frontiers of vegetarian cuisine.

Greens, run by the San Francisco Zen Center, has become an institution since opening in 1979. It is the restaurant that brought vegetarian food out from sprout-infested health food stores and established it as a cuisine in America. It is in an airy space at Fort Mason Center, on San Francisco Bay (415-771-6222;; hold out for a seat by the windows to watch the sun set through the Golden Gate.

When I visited with my wife, Nina, we started with a plate of mesquite-grilled Blossom Bluff peaches ($11). Luscious and warm, the fruit was offset with the bite of arugula and watercress and creamy mascarpone, and accented with sage honey. The chef, Annie Somerville, has at her disposal the output of Green Gulch, an organic farm also operated by the Zen Center in the cool coastal air just across the bay. A plate of heirloom tomatoes with Green Gulch lettuce and buffalo mozzarella in a basil vinaigrette ($10) is the epitome of the form.

But a few dishes struck false notes. The spinach ricotta ravioli ($23) featured an earthy and garlicky — but watery — sauce over slightly underdone pasta. The mesquite-grilled brochettes ($19) were uneven: the corn was perfectly cooked but the zucchini was underdone. Still, it was delicious, with a sharp charmoula and savory, rich tofu, all served over cuminy, toothsome pearl couscous studded with pistachios and tart dried cherries.

Millennium, the other giant looming over the city's vegetarian restaurant scene, has become the gold standard of American vegan cuisine. In a cheerfully dignified space at 580 Geary Street (415-345-3900;, Millennium draws a happy crowd of professionals, couples, and tattooed, Technicolor-haired young vegans dining with visiting parents.

Eric Tucker, the chef, is highly regarded for a polyglot style that marries ingredients and techniques from diverse cuisines with a sense of how best to celebrate Northern California's vegetable bounty. Millennium's menus are famously involved and difficult to parse — when I ate there with three friends, we were confronted with ingredients ranging from papazul to tempeh picadillo to sambal.

I have a soft spot for huitlacoche — the mushroom that grows on ears of corn and resembles distended, blackened kernels — so I ordered the masa pibes ($22.95), a steaming construction of savory, chewy hominy rounds beneath a mound of ragout made from the aforementioned fungi. The dish was set off with colorful accents: a cream of sweet corn and lobster mushrooms, plus roasted poblano emulsion and tangy, cilantro-spiked avocado-heirloom tomato salsa fresca.

Such is Mr. Tucker's skill that the food at Millennium attains a gustatory cohesion not suggested by the eclectic ingredients. The shredded Indian Red peach salad ($8.95) — which, besides tender peaches, included baby heirloom lettuce, green papaya, chili-dusted peanuts, and the sweet zing of a light Thai lime leaf dressing — blossoms on the tongue like a bouquet.

San Francisco's vegan food can be much more down-to-earth. One Sunday, Nina and I went to brunch at Herbivore, at 983 Valencia Street (415-826-5657;; there are two other locations). Nina counts herself “90 percent vegan,” a formulation that might make militant vegans blanch, but entitled her to enjoy Herbivore's hearty and rich corn cakes ($8.50). They came smothered in black beans, salsa and guacamole alongside thick-cut rosemary potatoes. The guacamole was excellent, and the corn cakes had a perfect salty chewiness imparted by whole kernels of sweet corn.

Herbivore's menu is broad, but loses its way outside comfort food standbys. So I had a short stack of pancakes ($7.75) crammed with fat, wet blueberries and topped with a pair of curled, glistening fried bananas. Generous helpings of Earth Balance (an inspired brand of imitation butter) and sticky maple syrup guaranteed me the perfect sweet and heavy start to a Sunday.

Vegetarian traditions from the Far East are well-represented in San Francisco. Among better known restaurants are Golden Era (572 O'Farrell Street; 415-673-3136;, and Bok Choy Garden (1820 Clement Street; 415-387-8111).

We tried the Japanese vegan restaurant Cha-Ya (762 Valencia Street; 415-252-7825) on a sunny afternoon, when the place was packed with families and cheerful groups of friends.

We dove right in, starting with shira ae ($5.50), a salad of blanched and delicately pickled vegetables served atop a thick sesame tofu dressing. Slices of lotus root and rubbery yam cake added a seafoody aroma to the beans, pressed spinach, shiitakes, and rapini. Cha-Ya's kitchen is adept at imparting umami flavors without resorting to the usual fish-based ingredients. The miso soup was richly savory, and the Cha-Ya roll ($6.75), a lightly fried inside-out roll of asparagus and carrot drizzled in thick, sweet sauce, was deeply satisfying.

Each dish was perfectly prepared. The vegetables in the sushi rolls (we had asparagus, eggplant, mushroom, and rapini nigiri rolls ($3.50 each), and avocado and mushroom uramaki ($5.25) had been cooked to the moment of perfection. A bowl of kinoko udon soup ($7.75) was heavy with chunky mushrooms: enoki, shimeji, oyster and shiitake. The broth, and the noodles, were good enough to imagine climbing into the big stoneware bowl.

Strangely, though Cha-Ya's culinary skill was flawless, the rest of the restaurant's atmosphere seemed an afterthought. Décor was spartan (at night the place is lit like a Laundromat) and service can be brusque. Our server brought the bill and attempted to hustle us out the door before we had a chance to order dessert. At first she even refused to reopen the tab, but it takes more than that to keep Nina away from a slice of vegan chocolate cake ($4). We also had a scoop of soy ice cream ($4), served with a green tea sauce that was sweet and strong, and moved us to forgive the attitude.

Our final stop could not have been more different had it been an outright steakhouse. Café Gratitude, at 2400 Harrison Street (415-824-4652;; there are three other locations), has the air of a theme restaurant celebrating Northern California stereotypes. The space is intimate, with big tables that encourage sharing among a crowd of Burning Man enthusiasts, New Agers and earnest world changers — in other words, a friendly and lively scene.

The restaurant's décor is derived from a board game developed by the owners and built into each table. It encourages diners to express gratitude for one another and for the bounty the universe has bestowed upon anyone likely to walk in the door. After seating us, the hostess looked in our eyes and asked, “What's great about today?”

It's all so easy to make fun of, but I chose to just go with it. Gratitude's dishes are named for uplifting adjectives, rewarding self-affirmation with sustenance. I declared that “I Am Bountiful,” “I am Rich” and “I Am Elated.”

Nearly all the food at Gratitude is raw, which means the kitchen knows secrets about fruits and vegetables hidden to most of us. Familiar raw items like juices and salads take on a special vibrancy. I Am Rich ($7) is a big wineglass filled with vermilion beet juice floated on a base of orange, carrot and lemon to magnificent and tangy effect.

But you have to let go of expectations when ordering raw analogs of cooked dishes. Nina's I Am Mahalo ($10) was billed as a Hawaiian pizza, which, through the raw looking glass, meant a pair of triangular crackers made from dehydrated nuts and seeds, topped with chunks of mango, tomato, and cashew cream. “It's hard to know what you're eating,” Nina said, dabbing her lip with a hempen napkin and reaching for her I Am Succulent ($7), an exceptional juice of grapefruit, apple, celery and mint.

It's a bewildering cuisine, developing familiar ingredients into wholly novel dishes. The results can range from the frankly gross (a lavender cashew mousse that was indistinguishable from moisturizer) to the revelatory (almond hummus singing of raw garlic).

I finished the meal with I Am Devoted ($7), a raw coconut cream pie that delineated every aspect of the perfect coconut. It was sweet, but not cloying; fragrant, but not overpowering.

As dessert arrived, we were joined by the filmmaker Maurizio Benazzo, a recent convert to raw food. “What do you think of this,” I asked him, passing over a forkful of fresh mint and raw cocoa cheesecake (I Am Cherished, $7). “Is the green color from the mint?”

“Algae. It has to be,” he said in his rolling Italian accent. He handed me his I Am Splendid ($9), a surprisingly delicious “mojito” that blends agave sweetness with the fullness of sake. “It's absurd,” he exclaimed. “It's fantastic!”

Copyright 2007 The New York Times Company

Food 2.0: Chefs as Chemists : Food Molecular Gastronomy

Food 2.0: Chefs as Chemists

Tony Cenicola/The New York Times

Slices of eel are served with puffed yuzu, inspired by airy puffed snacks like Cheez Doodles, left. Framed by a reverse comma of tomato lettuce and powdered onions, beef tongue is accompanied by small pieces of lettuce and a high-tech version of fried mayonnaise.

Published: November 6, 2007

In September, talking to an audience of chefs from around the world, Wylie Dufresne of WD-50 on the Lower East Side of Manhattan waxed enthusiastic about a type of ingredient he has been adding to his restaurant’s dishes.

Not organic Waygu beef or newfound exotic spices or eye of newt and toe of frog, but hydrocolloid gums — obscure starches and proteins usually relegated to the lower reaches of ingredient labels on products like Twinkies. These substances are helping Mr. Dufresne make eye-opening (and critically acclaimed) creations like fried mayonnaise and a foie gras that can be tied into a knot.

Chefs are using science not only to better understand their cooking, but also to create new ways of cooking. Elsewhere, chefs have played with lasers and liquid nitrogen. Restaurant kitchens are sometimes outfitted with equipment adapted from scientific laboratories. And then there are hydrocolloids that come in white bottles like chemicals.

Xanthan gum, for instance, a slime fermented by the bacteria Xanthomonas campestris and then dried, is used in bottled salad dressing to slow the settling of the spice particles and keep water and oil from separating. Xanthan and other hydrocolloids are now part of the tool kit of high-end chefs.

“These ingredients are finding more and more of a footing in the traditional, free-standing restaurant,” said Mr. Dufresne (pronounced doo-FRAYN) at the Starchefs International Chefs Congress in New York.

He noted that the hydrocolloids he uses came from natural sources and often had a long history in the cooking of other cultures.

“In our ongoing search of working with hydrocolloids, we’re always trying to find interesting and new things and new applications,” said Mr. Dufresne, who at times sounded as if he were talking to chemists rather than chefs.

And rightly so. Cooking is chemistry, after all, and in recent decades scientists have given much closer scrutiny to the transformations that occur when foodstuffs are heated. That has debunked some longstanding myths. Searing meat does not seal in juices, for example, but high heat does induce chemical reactions among the proteins that make it tastier. The experimentation with hydrocolloids represents a rare crossover between the culinary arts and food science, two fields that at first glance would seem to be closely related but which have been almost separate. Food science arose in the 20th century as food companies looked for ways to make their products survive the trek to the supermarket and remain palatable. The long list of ingredients on a frozen dinner represents the work of food scientists in ensuring shelf life and approximating the taste of fresh-cooked food.

“Ten years ago, or maybe a little more than that, no chef in a serious restaurant would be caught dead using these ingredients,” said Harold McGee, author of “On Food and Cooking” (Scribner, 2004) and the “Curious Cook” column, which appears in the Dining section of The New York Times. “Because they were industrial stabilizers for the most part.”

Then a few chefs like Ferran Adrià in Spain and Heston Blumenthal in England started experimenting. “They asked what can you do with these ingredients that you can’t do with other ingredients,” Mr. McGee said.

Despite its imposing name, a hydrocolloid is a simple thing. A colloid is a suspension of particles within some substance. A hydrocolloid is a suspension of particles in water where the particles are molecules that bind to water and to one another. The particles slow the flow of the liquid or stop it entirely, solidifying into a gel.

Cornstarch used as a thickener is a hydrocolloid. So is plain flour. But the properties of hydrocolloids differ widely, depending on their molecular structure and affinity for water.

Today, Grant Achatz, chef of Alinea in Chicago, uses agar-agar, which is a hydrocolloid made from seaweed that is best known for growing bacteria in petri dishes, and gelatin, a more familiar hydrocolloid made from collagen in meat, to make transparent sheets that he drapes over hot foods. For a dish made of a confit of beef short ribs, he wanted to add a taste of beer so he draped a veil flavored with Guinness on top — “a thin, flavorful glaze that ensured the diner would get some beer flavor in every bit of the dish,” Mr. Achatz said. Plain gelatin would simply melt, and ruin the effect.

Even chefs far from the avant-garde use hydrocolloids. David Kinch, the chef of Manresa Restaurant in Los Gatos, Calif., known for ultra-fresh and ultra-local ingredients, makes purees of vegetables. To keep water from leaking out, he adds a touch of xanthan gum.

One of the dishes Mr. Dufresne presented in his Starchefs talk was what he called “knot foie,” a result of experimentation combining xanthan gum with konjac flour, made from a tuber long used in Japanese cooking.

“We’ve had konjac flour in the kitchen for a long time, and we just hadn’t used it,” Mr. Dufresne said. “We realized, after reading, that it has a really interesting synergy with xanthan gum. It makes a kind of funky, strange gel on its own, but in conjunction with xanthan gum, which on its own won’t make a gel but is just a thickener, it makes a really interesting, very elastic product.”

He continued: “So we thought, well what could we take that normally wouldn’t behave like that but would be really interesting. And almost instantly, we came up with the idea of foie gras.”

One wall of the WD-50 kitchen, with metal shelves filled with white bottles of hydrocolloids, looks almost like a pharmacy. Mr. Dufresne’s reading material includes “Water-Soluble Polymer Applications in Foods” and “Hydrocolloid Applications: Gum Technology in the Food and Other Industries.”

Like scientists, Mr. Dufresne and his staff experiment, recording their observations and findings in notebooks. Using butter — much cheaper than foie gras — they began a series of trials in May to determine the ideal proportion of konjac to xanthan, which turned out to be 70 percent konjac, 30 percent xanthan in a 0.65 percent concentration.

“It’s a recipe,” Mr. Dufresne said.

In addition to flexible butter, Mr. Dufresne also has a recipe for a butter that does not melt in an oven. (That innovation has yet to find a place on his menu.) The latest experiments are how to make deep-fried hollandaise sauce, which he hopes to wrap into a variation of eggs benedict.

To make a flexible foie, a foie gras terrine is melted into liquefied fat, the xanthan and konjac are mixed in, and then a small amount of water and an egg yolk, which helps keep everything evenly suspended in the liquid, are blended in. The mixture is spread on a sheet, chilled, cut into strands and tied into knots. Hence, knot foie.

In the question-and-answer session, one person asked why Mr. Dufresne went to the trouble of making a foie gras terrine, a process that takes half a day of chilling, when the next step was melting it into a liquid.

“We were trying to be true and honest to that aspect of French cooking,” Mr. Dufresne replied. He paused before adding, “And do something kind of crazy with it.”

The danger of Oil based Agriculture

Agriculture is the world's third largest consumer of energy. With the Green Revolution following the Second World War, mankind discovered how to synthetically produce nitrogenous fertilizer and consequently dramatically increase volumes of food production. Nitrogen is perhaps the single most important plant nutrient essential for the synthesis of protein - the most important building block of life.

Unfortunately the synthesis of these nitrogen fertilizers requires massive amounts of natural gas. Around 90% of the variable cost of fertilizer comes from the natural gas consumed in this industrial process. To put that into visual perspective, it takes around 1 litre of crude oil to make 1 kilogram of nitrogen fertilizer (urea).

The price of urea, agricultures cheapest source of nitrogen, has increased by around 50% since the end of October 2006 from around US$210/t to US$300/t and reflects the huge demand emerging for fertilizer relative to the actual capacity of existing plants to produce. Shortages are evident on the sub continent in India and Bangladesh and even affluent markets such as the UK (until after March).

Potash supplies may also come under pressure as a second mine has succumbed to flooding in Canada , the world’s number one supplier of this essential plant element. This follows a similar event in a Russian mine late last year. Judging by the manner in which the share price of the world’s foremost potash producer, Potash Corp. (POT.TO) has inflated over the last 6 months (CA$85 up to CA$175), demand is anticipated to be robust and likely lead to significant price rises

So it clearly evident capacity constraints are restricting agriculture’s ability to ramp up production simply because price signals have emerged to attempt to do so. The mining boom has shown it is much harder to increase commodity production after years and even decades of restricted infrastructure investment and poor economic returns. In fact since the boom in metals prices begun in earnest a couple of years ago, Australia has not managed to increase output of any of these commodities.

This input cost inflation clearly has ramifications for farmers around the world despite rising prices for nearly all staple food commodities. Incomes have the potential to rise significantly in good years, and bad years will cost a lot more than they have in the past. In other words the risk of farming has ratcheted up to a point where particularly in marginal areas, there is no provision for failure. And with weather risk increasing the need for land use change is now at its greatest in history.

Somewhere along the line, man forgot to consider that it could be dangerous to develop a global model of food production that was intrinsically linked to the non renewable resources of oil and natural gas. Even more recklessly, our plant breeders proceeded to breed crops with the assumption that cheap oil would always be around. Crops have been programmed to focus more on yielding food and less on competing with pests and diseases. The advent of fossil fuel based pesticides cleared away biological impediments to production such as insects and diseases. To use an analogy, commonly bred and grown crops are now effectively naked in nature. They simply could not survive without oil based inputs and man. And whats more, most commonly grown crops only live for one year and require replanting again the following year by big machines that burn thousands of litres of diesel.

Holistic Health Green Carnival

An Ant's Endeavour to Move a Tree

Holistic Health Green Carnival:

Waning mountains and choking streams,
The Earth breathing in erratic pulses.
Changing this course is likened to
An ant's undertaking to move a tree!

Yet, we are willing to join this ant.
An open heart forges ahead in strength.
Join us in the ant's mission,
Make a difference in this green revolution.

Programme Highlights:

  • Know how we can restore the health of our Earth
  • Find out ways to energize water, and healthy eating for ourselves and our children
  • Learn ways to live safer in midst of harmful electromagnetic fields and radiation
  • Preview to holistic programmes that awaken joy and harmony of body, mind and spirit
  • Showroom of organic health products, books and CDs
  • Indulge in fresh healthy vegetarian delicacies, and free seminars


  • Early Birds' Specials: redeem 10% worth of value for purchasing vouchers at Lapis Lazuli Light before 30 September 2007
  • 5% discount off all items at the event. For members, bring along your Readership Card for 15% discount


  • Free admission to the event
  • Vouchers for purchase of products at the event are available at Lapis Lazuli Light and most organic health shops

Carnival's Details:

  • Date: 24 and 25 November 2007 (Saturday and Sunday)
  • Time: 10am - 8pm
  • Meeting Place: Fort Canning Centre