I have choocks.
They are intelligent, friendly and sociable creatures and very curious…. If I leave my backyard door open, they come inside to say hello. When they are in pain, they scream. I knew that conventional chicken farming in Australia is bad. I didn't know is was that bad. What I've learnt recently makes me quiver. This is what I discovered…. General overview. Chickens are made to roam on a grass, eat bugs and warms, sunbath, perch at night, sit on eggs, see her babies hatched, look after them and so on. In the farms, they are crammed in the shed = (barn – laid eggs) or cage with a lot of artificial lighting, eggs are taken from them as soon as they laid, beaks are trimmed without anaesthetic, they are artificially plumped so much than they can barely walk etc. In other word, its stress, stress, stress... The amount and quality of nutrition of these type of meat and eggs is questionable. Sadly enough, all these cruelty, together with feeding chicken with antibiotics is a legal practice in Australia. Quite a few organisations (Animals Australia, PETA, One Green Planet etc) are trying to change the situation, but the reality is that chicken industry is a multimillion one, where Australia's seven chicken producers tightly control about 800 chicken farms in Australia (1). They are well – organised, have a powerful lobby and they are successfully manipulating consumers perception. Antibiotics. All chickens, except organic, are given antibiotics in their feed as standard “Preventative solution”. They are given Coccidiostats and Salinomycin (2) to prevent development of coccidiosis (type of parasite). The reason they are given those is because chickens are so stuffed in their shed that they literally live on their excrements and breathe with ammonia all their short and miserable life. As PETA put it: “chickens raised for their flesh are often packed by the thousands into massive sheds and fed large amounts of antibiotics and drugs to keep them alive in conditions that would otherwise kill them.(3)” To say it in other words, chickens that live in a clean shed, have access to a fresh water, air and can run on a green grass every day don't need to be given drugs. Yet, there is also another much less discussed reason of giving drugs to chicken – to promote the rapid growth, up to 62% FASTER (4) compare to organic chicken. As Australian Chicken Meat Federation (ACMF) spokesman Jeff Fairbother admitted: “antibiotics are used in products called digestion enhancers but if you don't like that word, a lot of people don't, they call them growth promotants and what these antibiotics do is adjust the gut in the chicken so it gets rid of the unwanted bacteria, so the bacteria that aid the digestion of the chicken's food can proliferate. This is exactly the reason that they are used, so you get the effect of growth promotion. (5)" Its appear that Mr. Jeff Fairbother not quite expertise in the topic as Coccidiostats is not “adjusting bacteria”, but disrupt the natural flora of the gut and Salinomycin increases nutrient absorption across cell membranes in the gut. Both drugs are given to chickens to intensify the nutrition absorption from the food as well as for the reason outlined above. In 1975, it took 64.1 days and 4.66 kg of feed to grow a chicken to 2 kg. In 2011, it takes just 35 days and as little as 3.4 kg of feed5. And here comes the most worrying question: Are we consuming antibiotics together with chicken meat? Mr. Jeff Fairbother don't think that “antibiotic resistance to be a problem at all because if you end up cooking a product, whether the bacteria is a resistant bacteria or whether its an ordinary bacteria, it's going to be killed very easily by the normal cooking process..." However, as a few European researches, including University of Cambridge are suggesting, antibiotics together with some drug – resistant bacteria are still remain in the cooked meat (6), even a "high temperature destruction process does not guarantee a full break-down of residues of veterinary drugs present in condemned animals," the 2000 study from Netherland concluded (7). Cóilín Nunan, a scientific adviser to Save Our Antibiotics group, said the findings should be a wake-up call for supermarkets and the government (8). “They show that many consumers are being exposed to high levels of antibiotic resistance daily at meal time,” Nunan said. “Scientific evidence is accumulating that the overuse of antibiotics on farms is an important contributor to antibiotic resistance in E coli infections”. E. Coli. What is E. Coli? Its a bacteria that in scientific language known as extraintestinal pathogenic Escherichia coli, a form of the bacterium that lives in your intestines and is the most common strain of the bacteria responsible for UTIs. E. Coli – resistant to many types of antibiotics – on 22 of 92 samples. Symptoms of E coli infection normally include a fever, leading to sickness and diarrhoea. “In 80 to 90 percent of routine urinary tract infections, E. coli is the most common cause,8" says Amy Manges, PhD, associate professor in the department of epidemiology, biostatistics and occupational health at McGill University in Montreal (9). Researchers from the Australian National University's Research School of Biology tested more than 90 packages of chicken they bought from different retailers. Professor of microbial population biology and evolution, David Gordon, said almost 200 samples were found to contain E. Coli and of those, about two-thirds were discovered to be antibiotic-resistant strains of E. coli (10). ACMF spokesman reckons that all resistant bacterias “going to be killed very easily by the normal cooking process“, forgetting, however that chicken is not just jumping from shopping trolley into the oven, but also goes into contact with hands, kitchen table, knifes... As Dr Mark Holmes, from the University of Cambridge put it: “The levels of resistant E coli that we have found are worrying. Every time someone falls ill, instead of just getting a food poisoning bug they might also be getting a bug that is antibiotic resistant (11).” Chickens in the factory farms are extremely unhealthy. Most of the consumers believe that the chicken meat is the healthiest one. This is one of the biggest misconception. Non – organic chicken meat is bad for your health. Most of the chickens in the farm are sick. They are mutants with a swollen chests and their legs can't support their bodies. Due to the rapid growth of the birds many of them develop skeletal issues causing lameness. Each year in Australia roughly 165,401,790 chickens will suffer from skeletal issues and lameness impairing their ability to walk (12). Because of that they can't move around and most of the time they lay in the ground in their own excrements, suffer with acidic burns; they can't walk to reach the water, dehydrated, endure from heart failure, respiratory issue etc. Very often, after they killed their bodies washed with chlorine, as they been living in the filth (13). Chickens fed by dead chickens. Its not uncommon to see dead or nearly dead chicken in the farms together with the others. Dead chickens are collected, grinded and added to the poultry food (14). Unfortunately, same species feeding is a legally unregulated in Australia. Animal cruelty. Just to finish the picture of the life of this most abused animals I need to add some more details how they are slaughtered. They are cramped into the track and without food and water travel sometimes thousands kilometres to a slaughter house. By arrival, a hen has an average four bones broken (15) and some of them dead. In the slaughter house they are stunned first, but because chickens are wriggling some of them miss the stunning. Then they hung them by legs and a special blade slit the throat. Its a very painful death. Then they place them in the scalding tank. Free-range-chicken Please don't be mistaken, there is almost no difference between factory farms and free-range-chicken. In Australia there is no binding legal definition for “free – range-chicken”. The code of practice of rising poultry only states that the chickens are given "access to an outdoor range and to indoor shelter". What does it mean in reality? Usually, most chickens don't go outside before they are fully feathered (around 21 days old), and they are killed for meat when they are around 35 days old. Its mean that they spend outside only debatable fourteen days as its too hot, or rainy or windy, they prefer to stay inside. They are also given antibiotics, supplements and unhealthy food.
0 Comments
Perhaps, St. John Wort is one of the most famous herbs worldwide (together with camomile, mint and a couple of others), treats heaps of diseases and maladies: from acne and gingivitis to depression (more later).
The application of this wonderful herb varies from country to country. Where I come from we have been using them for centuries to fight otitis, flu, angina, gastritis and acne. To my surprise, when I came here fourteen years ago, I realised that in western society, the main use of St. John's Wort is an anti – depressant and mood fluctuation! So, what are the main components of this herb? It contains the following chemicals: tocopherols, flavonoids, hypericin, hyperforin, tannins, vitamin P, vitamin C, carotene, nicotinic acid, zulen, invert sugar. Active ingredients: quercetin, giperozid, kvertsitrin, izokvertsitrin, rutin, giperitsinol, tannins, pseudohypericin, carotene, resin, essential oil, niacin and ascorbic acid. And here is the impressive list of the health benefits of St. John's Wort:
According to statistics, St. John capsules are among the best pharmaceutical sellers around the glob. The price of one jar in Australia varies from $11AUD to $25AUD. Considering that it'll start to kick in after three weeks and then you'll need to continue with your course it won't be cheap. So, why not to grow your own St. John Wort in a backyard? It's easy. St. John Wort is a weed.
Why to eat garlic?
Garlic is one of the most ancient plant that was used as a medicine for centuries, because its anti– inflammatory, anti – oxidant and anti – bacterial properties. Some of the amazing benefits of eating garlic: - It has anti – cancer properties: eating garlic can reduce risk if cancer (prostate, stomach, breast, colorectal, pancreatic). - Fights colds and flu plus reduce the severity of symptoms once you start to consume garlic. Its also an awesome preventive measure. Frankly, I don't remember when I was sick last time. I eat at least on clove of garlic every day, plus put a generous amount in the dishes I am cooking. Here some of my recipes that you might found useful: – liver – cleansing beetroot soup; - something very easy and healthy to cook. - Garlic is a powerful detoxifier. - Reduce the high blood pressure and its a natural blood thinner. - Improves cholesterol level, making thus a prevention against heart deceases. And finally, the feature I love the most, garlic is an antioxidant. Meaning: - Fight and prevent Alzheimer disease, believed to be caused by oxidative free radicals and - Fight with aging, wrinkles and help to look younger! Its recommended to eat 2 cloves of garlic daily to get all the above benefits. Garlic's drawbacks: Yes, I know. Garlic smells. Solution: If you planed a date, don't eat garlic! Eat after. Also, they are can be some side effects as fatigues, problem with stomach (gas, bloating), sweating. Also some of my clients who like to meditate, refrain from eating garlic as it can potentially agitate the soul and body. Why to grow garlic? Try to grow your own garlic or at least buy locally grown, because: unfortunately, most of the garlic in the shops is imported. Its mean: - that it was in the storing room for mounts (and there is no much of nutrition left in it), to prevent sprouting it was heavily sprayed with growth inhibitor together with gamma radiation. Gamma radiation is forbidden for food treatment in Australia, however it doesn't apply for the products that are imported. - All those beautiful white garlic, most likely, come from China and was bleached with chlorine to look pretty and more customer – appealing. As was reported by Henry Bell from Australian Garlic Industry Association, garlic that was brought from China (and most of imported garlic is from China) was grown in untreated sewerage http://www.theage.com.au/news/epicure/fresher-and-smellier/2005/07/18/1121538895265.html - Australian custom regulation requires to fumigate all imported garlic with methyl bromide. Methyl bromide is a highly toxic gas, contributing to ozone layer depleting and as such is banned in many countries. This gas is also affect nerve system and kidney. Australian government recognises that methyl bromide is a dangerous substance for workers to handle, nevertheless, we are allowed to eat it in the form of imported products. If I convinced you to grow your own garlic, then the next part of this post is for you: How to grow garlic? - In Victoria, plant garlic in autumn to get a good harvest. However, I plant it whole year around as its an excellent companion to strawberries, alpine strawberries, tomatoes and roses. - Buy organic garlic from local organic producer or Australian nursery (remember, that even organic garlic that was imported was chemically treated in accordance with Australian custom standards). Break it gentle into cloves, if you damage the bottom disk of clove it won't sprout. Break it just before planting. From big cloves you'll get the big bulbs, from small – little, that why I plant only the big. - Prepare the soil in a sunny position: add manure, compost and blood and bone. Garlic like rich soil with neutral ph, without lumps. Remember that it will be in the bed all the rainy season, that why good drainage is crucial. Frankly, I was very surprise to get such a good harvest this year after so wet winter. Must be doing very well with my drainage. - Don't plant garlic after potatoes as they prone the same deceases. They will loved a the spot where used to grow cabbages, zucchinis and pumpkins. -Plant them 3 – 4 cm deep, pointy end up, 10 cm apart, 20 sm between the rows. - Keep it weeds free by mulching (straw, coffee, mushroom compost) as garlic has a very thick root system and don't like competition. - Water a few first weeks after planting. - As it takes 6 – 8 months to mature, I usually interplant it with other more quicker growing plants – salad, radishes, parsley. - When their leafs start to turn brown, its mean your garlic is ready. You can pull it at early stage, just you'll have one big bulb, without cloves. Be careful when you dig it out, its very easy to slice the bulb, that why I like to do it with a gardening fork. - Before storing, dry garlic. If there is no rain you can just leave them in the bed. Store it in a well - aerated and dry space.
What is mulch and why do we need it?
Mulch is everything that can cover soil in your garden to protect it from sun and heat during the summer and keep warm during the winter. Some other benefits: soil erosion protection, weeds suppression (my favourite feature – I love shortcuts) and also, if you're using organic mulch, soil enrichment. Also garden just looks nicer after mulch application. All mulch can be categorised in two big groups:
a. improves soil, by increasing fertility and growth of micro-organisms. b. by breaking down turns into precious humus and c. holds water by reducing evaporation (around 60%). So, what is the best mulch? Let's start with: Organic Mulch. Bark. In my opinion not the best mulch as its low in nitrogen and high in carbon, meaning – they are not beneficial for soil. Pluses – it smells nice, lasts longer and you can get it for free from trees – removalists. Hint! If you are still using it, don't forget to add fertiliser and check time to time soil's PH level, as bark usually increases acidity of the soil. I use this type of mulch to cover paths between beds. Straw. Straw is not expensive, breaks down easily (downside of that – you'll need to apply it a few times during the year), improve the soil, reflect the sun, easy to handle. Why I am not a biggest fun of this mulch? Its full of seeds (unless you are very confident in straw mulch quality that you are buying), that will become a weeds eventually. You can overcome this problem by making your bale wet, wait till the weeds germinate, then just pull them out. It bit too much hassle to me, and, yes, for that reason is not my favourite mulch either. Compost. One of my favourite, because its turn down to humus very quickly, hold water very well and it cost nothing to me, because I am doing it by myself, and here is a link how to make your own compost how-to-make-compost.html. The excellent type of compost is animal manure one, just be sure that it was de composted for at least six months (I usually compost it for one year, just to be in a safer side). Cocoa been Halls. They are beautiful, with a rich colour that doesn't fade away, smell nice and decompost slowly (compare with straw, leafs and grass clipping). However, they have some minuses: not cheap, I noticed that during the hot and wet summer become mouldy and can be poisonous for pets. Hint! After applying water them to prevent flying away. Grass clipping. Grass clipping is a source of nitrogen and will improve your soil too, just need to be dried before applying or be mix with another type of mulch, because its start to rot and stink. Leaves. Absolutely wonderful compost as it contains nitrogen and a lot of microelements, decompost very quickly, fantastic for water retention and improving your soil. I have a couple of beds where I was applying only leaves as a mulch, the soil there is dark, rich and smells so good! I usually stock up with my leaves mulch at the river beds – they are an absolute organic leaf mulch galore. Hint! Before applying its a good idea to shred it as it would form impenetrable mat. Also before applying inspect leafs if they have any signs of mould or infection and in this case just chuck them away. And don't apply eucalyptus leafs. Used coffee grounds. This type of mulch I've started to use quite recently, for about two months, and because there is no enough data collected my observations are still limited: - Its a source of nitrogen, though its worth to mention that it'll become a nitrogen after it'll break down. - Smells divine. - Look great, especially when applied around silver leafed plants. - Breaks down very quickly. - Cost nothing as its donated to my by coffee – shop. - Some of the gardeners claim that it repel cats, birds and snail with its smell. I haven't notice about cats. My cat still has annoying habit of rolling on a beds and smells like a cup of cappuccino now. Birds.. Definitely, they dig less, however, when its come to the berries, they don't mind the coffee mulch. And, yes, it repels snails and slugs. - And, by using coffee grounds, I am contributing to solving coffee – waste problem (around 75, 000 tones are going into land field every year in Australia). Hint! Try to use organic coffee grounds as according the statistic, around 60 – 70% of coffee been sprayed with pesticides. Non – organic mulch: Shredded newspapers. Quite a good mulch as it smoother weeds and hold the water. Just don't use glossy magazines. Decompst very quickly. Pebbles. Look great for landscaping purpose, never decompost, good for reducing soil evaporation, keep day's warmth and release it during the night, making it great for warm – loving plants (Mediterranean, for example). Landscape fabric. First, positives. It keeps weeds away, together with another mulch make your garden to look neater and the water is passing through. Now, why I don't use it. My head is always full of ideas, my garden is constant WIP and when its come to my favourite place on earth, I am a freaking perfectionist. So! This type of mulch doesn't let to transplant plant. Also: its expensive, warms hate it and it's time consuming to install. Rubber. Never used it and don't advise to use it to anyone, because:
Garden needs to be mulched at least twice a year: spring and autumn. Also I add some mulch during the summer. Before mulching, do a thorough weeding and watering of the plants (or do mulching after a rain). Don't apply mulch to close to the stem/trunk as after it starts to decompost it can attract some insects. Also, if you notice some mould, that can unfortunately happen during the wet season, rake your mulch to aerinite it. In this post I touch the basics of mulching, if you want me to discuss some type of mulch in more details, or think that I missed something, please leave your comment.
Well, there is a long – waited summer come at least and my garden it's full of blossoming charming and subtle camomile. And while I was infusing my morning herb tea, I realised that I haven't posted an article about this amazing herb yet! And it's amazing because...
...Camomile rocks. This herbs was used for centuries as a remedy against numerous illnesses, disorders and in cosmetology by Egyptians, Greeks, Romans and was mentioned 2,000 years ago. There is two types of camomile – German and Roman. The most studied one is German, so I am going to talk about this type. The are two major chemical components of this herb: alpha – bisabalol and apigenin. The first one demonstrates inflammatory, antiseptic and anti – spasmatic properties making camomile the perfect for:
Camomile is also is a good companion plant for onions and cabbages. And here are some beauty tips:
|
Archives
February 2020
Categories |