COOL DOWN WITH LEMONADE

Summer heat got you down?  There's nothing like the tangy, sweet taste of lemonade.  Following is the lo-cal recipe for lemonade from my book, Eat All Day - Drink All Day, the Never-Hungry way to get slim and stay slim.

 http://tinyurl.com/d3ylmlw

                                                 DRINK ALL DAY LEMONADE


Fill a tall glass with water, add 2-3 T. fresh lemon juice (depending on your love for tartness) and 1 packet stevia powder.  Stir it up, add ice and enjoy all you want for about 2 calories per glass.
   

                                                  
Since, as you all know, I am unable to leave well enough alone, here are a few suggestions for additions to the basic recipe.  Choose your favorites, or combine 2 or 3.


ADD A BERRY OR TWO: Mash up some raspberries, blueberries, blackberries, strawberries, etc. and stir in (mash 'em through a strainer if seeds get stuck in your teeth).


POMEGRANATE JUICE:  Stir in 2-3 ounces.  Full of polyphenols and good for you.


MANGO: Pop some fresh mango into a blender with your lemonade.  Yum


PINEAPPLE OR ORANGE JUICE:  Or both, your choice.


FRESH LIMEADE: Substitute limes for lemons.  All the above additions are equally delicious.


PARTY - PARTY!:  Finally, all of the above are super good (although not as healthy) with a shot of vodka.  Great for pool-side get-togethers, but take it easy, they might sneak up on you.

THE AMAZING, NON-BROWNING GM APPLE

If you've ever been turned off, disgusted or appalled by a cut apple that has started to turn brown, cheer up!  Those friendly folks who brought you the bright red, tasteless tomato have worked their magic on apples.  


By inserting an extra copy of a gene that interferes with the enzymatic activity that causes browning - an enzyme called polyphenol oxidase - they have produced a fruit that can be sliced, diced, packaged in plastic and sold round the world to those purists who must have pristine apples.


This is not to be confused with those apple slices that are already available in the produce departments of your neighborhood supermarkets; these contain preservatives, such as ascorbic acid (Vitamin C) and calcium chloride.   Unfortunately they only (?) have a shelf life of about three weeks.  Now wouldn't you rather have a nice genetically modified apple that would mummify before it turned brown?


You know, an apple a day keeps the doctor away.  Wouldn't it be a hoot if they found out later on that what helps keep the doctor away is the enzyme they have managed to nullify?

THE FUTURE OF FOOD

Regular readers of our blog are aware of our feelings about genetically engineered food.  Not only are we being used as guinea pigs by the agricultural industry, we are also, like lab animals, unaware of what is going on.  Please take a little time to watch this video on the future of our food supply.  It is not only important to all of us, but to generations to come.