8.18.2008
SLOW FOOD NATION ANNOUNCES FREE FILM SERIES
Sneak Peek at Food, Inc., a new film from Participant Media,
with Michael Pollan and Eric Schlosser in Conversation
Films to be screened: The Future of Food, Seeds of In Good Heart, Pressure Cooker, Our Daily Bread
San Francisco, CA (August 14, 2008)—Slow Food Nation today announced a free film series on Sunday, August 31, that includes a sneak peek at Food, Inc., a new film from Participant Media featuring Michael Pollan and Eric Schlosser. Free films to be screened include The Future of Food, Seeds of In Good Heart, Pressure Cooker and Our Daily Bread.
An unprecedented event taking place over Labor Day Weekend in San Francisco, Slow Food Nation will bring together tens of thousands to experience an extraordinary range of activities highlighting the connection between plate and planet. It will feature Taste Pavilions, chef demonstrations, a major conference on food values, social justice and the environment, an urban farm, a music festival and workshops, forums, films and interactive exhibits. For more information, please visit: www.slowfoodnation.org
Food for Thought Free Films
Sunday, August 31, 2008
Cowell Theater at Fort Mason Center
3 sessions: 12:00 – 3:15 p.m., 3:45 – 6:45 p.m. and 7:15 – 8:45 p.m.
Tickets to each session are free on a first-come, first-serve basis and require an individual RSVP at www.slowfoodnation.org.
Session I
12:00 – 3:15 p.m.
A screening of Seeds of In Good Heart and The Future of Food. Followed by a panel discussion on Agricultural Genetic Engineering: Where Do We Go From Here? With Ignacio Chapela, U.C. Berkeley; Andrew Kimbrell, Center for Food Safety; Fred Kirschenmann, President of Stone Barns Center for Food and Agriculture and Distinguished Fellow for the Leopold Center for Sustainable Agriculture; and Deborah Koons Garcia, director, The Future of Food. Presented by Lily Films.
Session II
3:45 – 6:45 p.m.
A sneak peek at clips from Food, Inc., an upcoming documentary from Participant Media will be shown as part of a discussion with co-producer Eric Schlosser, author of Fast Food Nation, and Michael Pollan, journalist and author of The Omnivore’s Dilemma, both of whom are featured in the film; Producer-Director Robert Kenner and Moderator Harold Goldstein, California Center for Public Health Advocacy. Following the discussion, there will be a screening of Pressure Cooker. Presented by Participant Media.
Session III
7:15 – 9:00 p.m.
A screening of Our Daily Bread (2005, by Nikolaus Geyrhalter) introduced by Dieter Kosslick, Director of the Berlin International Film Festival, and Tommy Struck, head of Culinary Cinema at the Berlin Film Festival. Presented by Slow Food Nation and Alice Waters.
About Slow Food Nation
Slow Food Nation is a subsidiary non-profit of Slow Food USA and part of the international Slow Food movement. It was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair through enjoyable, accessible and educational activities. Slow Food Nation is dedicated to creating a framework for deeper environmental connection to our food and aims to inspire and empower Americans to build a food system that is sustainable, healthy and delicious.
Press contact:
Naomi Starkman
Communications & Policy Director
naomi@slowfoodnation.org
917.539.3924-cell
415.369.9950-office
8.16.2008
FOOD MATTERS
Food Matters is a documentary film informing you on the best choices you can make for you and your family's health. Helping you save time, money and effort.
In this day and age with so many companies interested in profiting from your misfortune and ill health this film will help keep your money in your pocket and your health in your hands.
We all know someone with Cancer, Heart Disease, Stroke, Diabetes, Obesity, Mental Illness, Depression, Asthma, Arthritis, Osteoporosis, Chronic Fatigue, Allergies and on and on...
Knowing what to do and where to turn has become unbelievably complex.
We invite you to join the World's Leading Authorities on Nutrition and Natural Healing as they uncover the true cause of disease. Find out what really works, what doesn’t and what’s killing you.
Becoming informed about the choices you have for your health and wellbeing can save your life.
WHO IS BEHIND FOOD MATTERS?
James Colquhoun & Laurentine ten Bosch are nutritionists turned filmmakers.
We discovered that what we are being told to eat by governments, food companies and mass media marketing is actually doing us considerable harm.
In a mission to uncover the truth we have tracked down several of the world’s leaders in nutrition and natural healing from around the globe in order to provide you with the most up to date information on nutrition and natural healing.
The focus of the film is in helping us rethink the belief systems fed to us by our modern medical and health care establishments. Our teachers point out that not every problem requires costly, major medical attention and reveal many alternative therapies that can be more effective, more economical, less harmful and less invasive.
8.15.2008
Haritaki
Haritaki
All seven types of Haritaki fruit have their own unique look, flavor and benefits as well as anthraquinone-like (laxative) chemicals, tannins and astringents. Haritaki fruit is part of triphala, the three-fruit formula in Ayurveda. It is generally administered in triphala form rather than by itself to draw upon its tonic effects.
Haritaki has been shown to nourish tissues, particularly the heart, liver, and kidney. It is used to treat diseases of the eye (both internally and externally). In addition, Haritaki, by blocking the ability to utilize sugars, may help to eliminate bacteria and have cholesterol-lowering qualities.
Jujube
Jujube
Jujube is a small tree or shrub with thorny branches, green, shiny leaves and edible fruit that, when mature, resembles a date (which led to the nickname Chinese Date). Jujube fruit has been cultivated for over 4,000 years and can grow in a wide range of temperatures—although hot summers are required to successfully produce fruit.
Jujube is known to calm nerves. By grounding the fruit to a powder, small amounts can be used to promptly reduce the effects of stress and purify the blood. In addition, the compound called Ziziphin found in Jujube leaves can suppress the sweet taste in humans and Jujube fruit helps soothe the throat.
Tulsi
Tulsi
Tulsi, also spelled Tulasi and referred to as Holy Basil, is an aromatic plant and, beyond its many culinary purposes, has particular spiritual relevance as well. Some Hindus consider a household incomplete without a Tulsi plant and still others provide structural spaces within the home especially for their Tulsi. In other spiritual practices, Tulsi is used to make necklaces.
Medicinally, Tulsi has been known to enhance digestion and intestinal health. The plant's extracts are also used in remedies for colds, headaches, stomach ailments, inflammation, heart disease, and malaria. Recent studies suggest that Tulsi may be effective as a painkiller and may help reduce glucose and cholesterol levels. It also has antioxidant properties.
Turmeric
Turmeric
Native to tropical South Asia, Turmeric—often misspelled as Tumeric—thrives in temperatures between 20 and 30 degree Celsius with plenty of rain. After a process of boiling and then drying Turmeric in hot ovens, rhizomes are extracted from it, ground into a powder and used as a spice and dye. Curcumin, its active ingredient, has a peppery flavor and smells similar to mustard. Turmeric is used in many food products and can usually be found in curry powders.
Turmeric has demonstrated ability to compliment circulation and digestion. In India, it is used as an antiseptic to treat burns and cuts and Ayurvedic doctors value Turmeric for its fluoride. The United States National Institutes of Health is conducting four clinical trials to determine if curcumin is an effective treatment for pancreatic cancer, Alzheimer's and colorectal cancer. Curcumin has been used for thousands of years as a safe anti-inflammatory and may be an effective treatment for psoriasis. Finally, Turmeric has demonstrated some ability to help slow down the spread of some cancers.
Ginger
Ginger
For more than 2,500 years, ginger has been used to treat ailments and please the palate.
Generally ginger is used to improve digestion, absorption and assimilation. In addition, ginger has been used frequently for dyspepsia and colic, to ease pain from arthritis, has blood thinning and cholesterol lowering properties that can help treat heart disease, and can be an effective treatment for nausea. Gingerols have shown evidence of aiding the movement of the gastrointestinal tract and have antibacterial, sedative, antipyretic, and analgesic properties.
Schizandra
Schizandra
Schizandra is a famous tonic historically consumed by Chinese royalty and by Daoist masters. Schizandra is renowned as a beauty tonic and is considered to be a youth preserving herb. It is also said to be a powerful tonic to the brain and is believed in China to improve memory. For the body, it is known to improve overall strength.
Schizandra may also help mental function and memory. It is used in many tonic formulations as an astringent, while in traditional Chinese medicine it is used to resist infections, increase skin health, and combat insomnia, coughing, and thirst. Modern Chinese research suggests that Schizandra has a protective effect and may help people with chronic illness.
What are Biophotons?
Sunlight is vital. Without the sun it is virtually impossible for most life forms to exist. I am sure you’ve noticed what a revitalizing effect sunlight has on your body and spirit, especially after a long winter, when you enjoy the first rays of the spring sun.
But you can absorb sun energy via your food as well as through your skin. We are in fact human photocells, whose ultimate biological nutrient is sunlight.
Dr. Johanna Budwig from Germany has stated that live foods are electron-rich, and act as high-powered electron donors and “solar resonance fields” in your body to attract, store, and conduct the sun's energy in your body. The greater your store of light energy, the greater the power your overall electromagnetic field, and consequently the more energy is available for healing and maintenance of optimal health.
What are Biophotons?
Stored sun energy finds its way into your cells via food in the form of minute particles of light. These light particles are called 'biophotons', which are the smallest physical units of light.
They contain important bio-information, which controls complex vital processes in your body. The biophotons have the power to order and regulate, and, in doing so, to elevate the organism – in this case, your physical body -- to a higher oscillation or order.
This is manifested as a feeling of vitality and well-being.
Every living organism emits biophotons or low-level luminescence (light with a wavelength between 200 and 800 nanometers). It is thought that the higher the level of light energy a cell emits, the greater its vitality and the potential for the transfer of that energy to the individual which consumes it.
The more light a food is able to store, the more nutritious it is.
Naturally grown fresh vegetables, for example, and sun-ripened fruits, are rich in light energy. The capacity to store biophotons is therefore a measure of the quality of your food.
So, What’s the Take-Home Message for You?
Eat MORE raw live food in your diet. A reasonable goal is 85 percent. Unless traveling, try keep it almost always between 50 percent and 85 percent.
Eat foods/supplements with high biophoton content.
Zrii is LOADED with biophotons. According to Mike King who has a photon spectrometer and has tested 100's of supplements, Zrii has THE highest biophoton content of anything he has ever tested. Know that every time you introduce Zrii to someone, you are literally bringing light and illumination to every cell in their body. How cool is that? http://2723855.myzrii.com/
