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MZZCHIEF's Recent Blog Entries

Twenty minutes of fascination...Bacterial Chatter and You!

Tuesday, March 20, 2012

Did you know that the 70 trillion bacteria that call our bodies home, not only launch group behavior using signalling molecules, much like an organ releases hormones (or pesky stinging fire ants use pheromones), but also speak two different "languages"?

Didn't think so.

Watch the amazing Bonnie Bassler explain it all much better than I ever could, with humor no less!


: )

  Member Comments About This Blog Post:

MZZCHIEF 3/24/2012 2:04PM

    Thanks, Sparkers, for commiting to watch this video... I know 18 minutes is a long time, but I do hope it kept you entertained while you watched!

The more I learn about this world, the more fascinating it becomes... the more I see patterns that are utilized by the natural world, again and again across species.

: )

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WOLFSPIRITMOM 3/24/2012 8:15AM

    emoticon Of course not all bacteria are bad, just like people!

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BOOKWORM27S 3/24/2012 8:14AM

    Wow! Very interesting..... but there are just some things I don't want to know. LOL!

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SLIMMERJESSE 3/22/2012 12:08PM

    Fascinating! Thanks!

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M77355 3/21/2012 4:09PM

    oooooOOOOOOoooooooo cool !

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WENDYSPARKS 3/21/2012 11:48AM


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BOBBIENORTHERN1 3/21/2012 11:43AM

  This is really amazing and I just love it. Wow. We really are wonderfully and fearfully made I love it, thanks Mzzchief
emoticon emoticon emoticon emoticon emoticon emoticon

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STRINGS58 3/21/2012 11:07AM

    She's interesting to listen to...may all college students get such a good teacher! (I've got one graduating and one entering college)

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MORTICIAADDAMS 3/20/2012 10:09PM

    My bacteria have been screaming all day.

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1COUNTRY_GAL 3/20/2012 3:50PM

    Very interesting and well presented,Bonnie is a great speaker and held my interest for the whole video,I learned something I didn't know.Thank you for posting this educational video! emoticon

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Tasty Tip#14~ Good Golly, its Sprouting Lentils!

Monday, March 19, 2012

This was so easy... its a little sad how excited I am over it! LOL

After writing my lentils and rice blog a few days ago, I decided to see if I could get some to sprout... and they did, with almost no help from me! AND no fancy equipment, either!

* a clean recycled yogurt container...
* a lid from one of my pots, cuz the yogurt container's lid was AWOL
* the mesh strainer, that I use to filter my tea leaves out of my pot of tea
*distilled water

Added about a half cup? of lentils into the container.
Ran tap water in there, squished it around, dumped the water.
Covered lentils with distilled water so that they were all submerged.
Left them there overnite, washed em and soaked em the following morning.

Later that afternoon, I bit one and found both the taste and texture had changed.

Instead of being hard and bitter, it was sweet and crunchy.
Not crunchy like potato chips, crunchy like an apple.

So I decided enuf with the soaking, drained and washed them again, but did not cover them with water.

Next day I looked and they all had tails.
So they got another bath.


The basic schedule I used was:
Soak about 24 hours with several washes and water changes.
Drain and don't refill with water... let grow the next couple of days, giving them at least two baths a day.

Day 4? not really sure... is today and Voila here they are! Beautiful, dontcha think?

And tasty too, I just invited some of them into my bowl of luncheon chili to play!

: )

  Member Comments About This Blog Post:

JENAE954 3/6/2013 10:10PM

  Nice blog

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SUE_2U 3/26/2012 9:54PM

    Chia seeds sprout, too, but you deal with all this mucus, first. I did sprout some accidentally, once. They were supposed to be on the Chia Pet! Hahaha
I used to love sprouting alfalfa. This sounds yummy.

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BOOKWORM27S 3/22/2012 7:34AM

    Awesome! I didn't know you could sprout lentils! I love them, and I discovered red lentils at Sprouts Market.

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JUICENUT 3/20/2012 4:28PM

    Are you going to let them spout further? They look great.

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MZZCHIEF 3/20/2012 1:56PM

    Thx to all who visited this blog and took time to comment!

To answer everyone's questions thus far:

these are the regular brown lentils you get at Walmart although if I were to describe their color I would say a brown with olive undertones. Nothing fancy like red or pink! I do have some orange lentils, but they are split, so I don't think they will sprout. The ones that will sprout for you have to be intact... look like a hmmm a ball that has been squished between the fingers. Round and slightly domed on each side.

I just put them on top of my chili! I think they'd be good on a salad, too. I've put my fenugreek sprouts in soup, and Pho Tai usually uses mung bean sprouts in its bone broth, so they'd definitely be a candidate for soup!


Any intact seed that is sold for consumption, that you can cook and eat, is prolly safe to sprout! Some of them aren't that easy to get started though. Last year I tried to sprout rice, and was not successful.

Additionally, you may not like the result... some seeds, like fenugreek to a degree, give off mucilage which is a slimy substance. My sister told me she tried soaking flaxseed and wound up with a "cupful of snot" which wound up in the trash rather than her stomach! LOL

My thoughts are that problems can arise when proper hygiene isn't maintained... and the seeds become infected by a food borne illness. Or, for example, you were cutting up a chicken, didn't wash your hands with hot soapy water, and then touched your sprouts, if your chicken had salmonella or campylobacter, (which would be killed by cooking) it would grow in this moist, nutrient rich environment. Seeds can also grow molds and general bacteria. So its like anything else, you've got to be careful.

That's why its important to rinse and wash the seeds and use distilled water... make sure your container, tools and hands are clean.

Soaking and sprouting is supposed to make beans, nuts, grains, seeds more digestible by waking them from dormancy and starting up the enzymatic processes inherent to germination. What this means is that minerals and the stuff the baby plant need to grow, are taken out of suspension and made available to the sprout... and to you!

Nutrition is improved by reducing mineral blocking phytic acid and destroying inflammatory lectins found in beans... these two things go out with the rinse water. Which is why you don't want to water your plants with the rinse water!

So if you've got the time and want to experiment, by all means do!
Thanks everyone!
: )

Comment edited on: 3/20/2012 2:02:12 PM

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JLUVSHIKIN 3/20/2012 1:27AM

    I know not all things are good to eat sprouted... how do you know which ones are good and which ones are not?

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ANOTHERMOMOF2 3/19/2012 10:52PM

    I'm not surprised they were easy to grow. Beans usually sprout pretty well for my garden.

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MORTICIAADDAMS 3/19/2012 10:47PM

    They look really neat!

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GETSTRONGRRR 3/19/2012 9:59PM

    Looks very cool.....did you just snack on them or cook 'em up in a dish?

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WOLFSPIRITMOM 3/19/2012 9:10PM


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STRINGS58 3/19/2012 6:31PM

    brown, yellow, pink, green? which kind of lentils?

Keeping the cats out of it isn't a problem but the cat hair . . .might be an issue emoticon

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SPARKLINGHOPE 3/19/2012 4:42PM


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Tasty Tip#13~ My big Kale Chip Adventure (thx to JLuvshikin!)

Friday, March 16, 2012

So I have a new addiction... and its all JLuvs fault!

JLuvs (aka Jenn) is a Sparker that planted the"Let's make Kale Chips!" seed sometime last year with her recipe. She thought I "fergot". I did not. ha

I'd lost her recipe... but I was determined to try them.
So I did what I usually do when in doubt... troll the internet for ideas, cobble together common elements, come up with a recipe based on what I'd discovered.

Thankfully... they're low in calories and high in nutrition.
And how else could you eat an entire head of Kale/days worth of veggies in one sitting?

So here goes...
*Large pot to wash Kale in
*Scissors, knife or some sort of cutting tool
*Colander to drain it
*Salad spinner or paper towels
* Cookie sheet or roasting pan
*Plate, bowl or glass to present chips to the masses
*Large Bunch of Kale (preferably organic as Kale is otherwise pretty high in pesticides...washing will take some of it off but not all)
*Olive Oil
OPTIONAL INGREDIENTS (flavorings... not necessary, believe me!)
*sea salt
*red cayenne pepper
* sesame seed or sesame oil
*parmesan cheese
*black pepper
* vinegar

Kale has a hard, lighter green "rib" running up it like a spine. You're going to want to remove this. This can be done with a knife, your fingers and pulling, or a scissors. Point is, remove it.

Long and slender, or short and bite sized?
* leave the leaf intact and when its cooked, stand it up in a tall glass for eating
* tear or cut them in pieces for a "bowl of chips" presentation

I've got a huge stainless steel bowl that I wash all my greens in. Here's Ms Hand filling it up and adding a bit of powdered vitamin C to the water. In case you missed my incessant ramblings on the subject, I add C to my tap water to remove the chlorine and chloramines... and I suggest you do to!

I generally let the Kale soak in there about 15 minutes, then push it up and down, drain rinse, and fill the bowl up again with water and vitamin C, let it sit for 5 MORE minutes.

Drain in a colander, use paper towels to dry as best you can... or better yet use a Salad Spinner. The Salad Spinner is fabulous, if you don't have one, you might want to consider putting it on your wish list or better yet, just buying one. They cost waaay less than a Mercedes.

Put dried Kale back in your dry Washing bowl, sprinkle on about a tablespoon of olive oil. Toss, Toss, Toss until its all coated. I also added a bit of Sesame Seed oil for flavor but a good Organic Extra Virgin Olive Oil is just delicious, too.

Place on cookie sheet, or roasting pan... one layer thick. OVEN preset at 325.
I needed to do this in two batches, because I only have one cookie sheet.

Its okay if the cookie sheet is a bit overcrowded, because the Kale winds up like an extra in "Honey, Who Shrunk the Kids? by the time its been toasted.

If you start double- deckering them though, don't claim I didn't warn ya!

Here's what they look like after 20 minutes at 325. NOTE: One half had cayenne put on it, the other sesame seeds. You can see this in the photo.

After about 20 minutes at 325. Remove a chip to test for crunchiness. It should melt in your mouth like an angel flake... be light and airy. If you left your leaves intact, you can stand them up in a tumbler glass, if not, pile onto a waiting plate.

they are now, drumroll please...

Okay, so you're saying: Well what about all those Toppings, Mzzchief, what are we going to do with those?


Here's some suggestions:
1. you can make salt, pepper and vinegar Kale chips. Just add these ingredients along with the olive oil, after you're returned the Kale to the Mixing bowl once its been spun dry. You only need a SMALL amount of vinegar, so go easy

2. Parmesan cheese can be sprinkled over the top of the chips as they lay on the cookie sheet, before they go into the oven

3. Sesame seeds can be added while Kale is on cookie sheet, as can red pepper and salt. The olive oil will help it to stick

4. Use sesame seed oil at the same time you use olive... use less olive oil.

Okay, Sparkers! I think that just about covers this cooking adventure!
Big thanks to Jluvs as the motivating force driving this adventure to fruition!

Be good...
: )

Added 3/17/12
Imleeny sez : try it with a dehydrator, look for flat "dinosaur kale" and try nutritional yeast as a topping (added selenium, B vitamins, iron and parmesan cheese taste).
Strings sez: Be careful thyroid sufferers as Kale is a goitrogen... use moderation. (I have a bit of seaweed that day as Kale can block iodine and seaweed is a good source of that mineral). Also that smoked Paprika is a hit on these chips.

Added 3/31
Check out GIRANIMAL's tip for getting a light even coating of olive oil on your kale chips (or anywhere's else for that matter).

Its a device called the Misto, which is an empty spray bottle for olive oil. I just saw them for sale a few days ago at Ross or Marshalls, in their home department. Sorry, I can't remember which store... they run about $9.

Bon Appetit!
: )

  Member Comments About This Blog Post:

JACQUELINE-D 3/30/2012 8:32AM

    Great, this is just what I needed. I had brought a big bag of kale but had no idea what to do with it as I have never had it before. I will definately try this.

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GIRANIMAL 3/19/2012 12:35PM

    I love kale chips! I just made some last night. emoticon

My salad spinner is one of my best friends. So is my Misto! It's a neat little invention that turns heart-healthy EVOO into "aerosol"-like cooking spray. I adore it for stuff like kale chips where you really want a very thin and/or even coating of oil.

Gah, thanks for the vitamin C reminder! I keep forgetting to pick that up.

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MZZCHIEF 3/19/2012 12:28AM

    thx everyone for the commentary!
I made more kale chips today... only I just took out the ribs and left the pieces larger.... the leave pretty much intact... some of then didn't get crisy... so next time I'm going to cut them in smaller pieces like I did the first time.

I prefer not to overcook my food since the longer it cooks, the greater the chance some vitamins won't survive.

I'm looking forward to seeing this mysterious "dino kale"... so far all we've got here is curly!

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1BEACHWALKER 3/18/2012 10:56PM

    We love kale! We have a great Kale and Potato soup recipe. I will have to tell my husband about his and see if he wants to try it (he is the better cook in our house). I bet the flat dino kale (never heard of it) would make better chips. That is such a cool idea though! Thanks for being such a wealth of good information on cooking natural/organic etc. You always have such interesting bits of tidbits on all kinds of subjects! Even bugs!! emoticon emoticon emoticon

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WOLFSPIRITMOM 3/18/2012 11:43AM


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BOOKWORM27S 3/17/2012 12:23PM

    We just discovered dino kale, love it! I just steam mine with lemon juice and salt, great flavor! I will have to try some smoked Hungarian paprika on it next time.

Great blogs!

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MZZCHIEF 3/17/2012 11:55AM

    Thanks Sparkers for reading this one... hopefully it will plant a seed if you've yet to try them!

Those that have, thank you for the additional topping ideas and tricks... I am going to put them into the body of the blog so that they're not missed.

Carol I had to look up colcannon... sounds tasty... for those who don't know its an Irish dish of kale and mashed potatoes, often seasoned with scallions, butter, salt and pepper and served with ham or Irish bacon. It can also contain cream, chives, milk, onions and leeks... I learn so much here!

String you are correct about Kale interfering with your thyroid! I'm thinking that cooking helps a bit to inactivate goitrogens... I make sure to have some seaweed the same day to add iodine, as that's the element that goitrogens interfere with and seaweed is chock full of iodine. I LOVE smoked paprika and bet they would be great on the Kale.

Imleeny, what a super idea to dehydrate! I have never seen flat dino Kale, something to look for at the store.

Thanks to all that have commented!
: )

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STRINGS58 3/17/2012 9:32AM

    I use olive oil, light salt, pepper and smoked paprika and make them for my daughter as often as I can. She loves these. Mine tend to look darker and I think I'll try them at the lower heat (gotta set a timer, I forgot them once).
I just read that too much kale interferes with thyroid - moderation then
Our grocery store has them already torn and washed, so it's pretty easy. I tend to do half the bag in chips and make her a soup with kale added at the end.

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IMLEENEY 3/17/2012 8:35AM

    What a delightful blog post! I love kale chips and have switched to using the large flat dinosaur kale for them. Plus I just got a cheap dehydrator and make them in that so as not to interfere with their RAWness! Just one more thought...nutritional yeast is a great addition to sprinkle on along with the oil. Makes them taste a bit cheesy.

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NEW-CAZ 3/17/2012 3:36AM

    Sounds good Mzz
thanks for sharing

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1COUNTRY_GAL 3/16/2012 11:23PM

    Thank you for sharing this with us.Those look good,I want to give this a whirl.I would never eat Kale otherwise.Thank you JLUVSHIKIN for this recipe and seed Mzz tried.Great job ladies emoticon emoticon

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    Very interesting; thanks for sharing. I love kale but am not sold on this one.

I'm making kale colcannon tomorrow for St. Patrick's Day.

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    I've been curious about these too. I've never eaten kale.

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CRAZY4CHICKENS 3/16/2012 9:12PM

    Sounds good ... thanks for the TUT! :)

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JLUVSHIKIN 3/16/2012 8:45PM

    I like your additions to the chips! They sound yummy! I am soooo glad you enjoyed the chips... they are tasty aren't they.

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SPARKLINGHOPE 3/16/2012 8:11PM

    I will have to try some kale chips :)

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AQUAGIRL08 3/16/2012 6:51PM

    Very interesting!

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Tasty Tips #12 ~ Nutrition on the cheap... rice and lentils

Thursday, March 15, 2012

Here's a healthier solution, to a fluffy bed of rather bland low nutritional white rice!

I make a pot of this in the beginning of the week, in the morning.
Keep it in my fridge, covered in the pot I cooked it in.
Use a handled measuring cup to scoop out a half cup at a time.
Add it to my stir fried veggies and flesh (chicken, meat or fish)

Its fast, cheap and easy.
Here's what I do.
*A clear glass
*A pot with a tight fitting lid
*Stirring spoon
*A Stovetop ( mine's an electric slab)
*Red "cargo" rice or some other brown variety

Fill the glass half full of rice.
Fill the other half with lentils.

Its doesn't have to be perfect. Close will do.

Dump filled glass into pot.
Fill glass up with pure water to the level that the bean/rice mixture occupied... dump into pot.
Repeat with second glass of water.

Basically, your lentil/rice mix to water is 1:2.

Your pot should be large enuf so that there's a good deal of space between the contents and the lid.

Bring mixture to a boil... boil about a minute.
Turn off heat.
Leave pot on burner, put on lid

Now forget about it until lunch.
The mix will have cooked completely by then on the heat from the range and the captured steam from the previous boiling.
CAVEAT: I don't know if this energy saving technique will work on a gas range.

Use as you would white rice. Only with this one, you'll have more fiber, iron and protein than you would if you were simply cooking white rice.

Finished product... all the lentils have risen to the top...

Bon Appetit!
: )

Added in response to Sparker's comments on 3/16/12:

Some people have problems with the Lectins and Phytic Acid that pulses (fancy for beans) contain.

If you are someone that has problems with beans, but would still like to try this recipe, you can soak the lentils in hot water overnite, toss the water, rinse, and make it using the same proportions and technique.

Its just one more step and bother, but if its the diff between them agreeing with you, or not, it may be worthwhile!

In regards to how I came up with this low-cook technique for lentils/rice, like many good things, it was by applying observations and happy accident.

First... I noticed when I was making soups, that the lentils and rice I put in my soup seemed to get soft and edible in about the same amount of time.

So when I ran out of rice, I experimented with cooking them together in the same pot. How I did that, was to bring the pot to a boil, then lower the heat and cook an addition 20 minutes.

One day, instead of lowering the heat, I turned the heat off completely. I had to be somewhere else and didn't have time to monitor the cooking process. On my return several hours later, the lentil/rice mix was cooked thru! YAY!

So now I choose this energy saving way of making them.

: )

  Member Comments About This Blog Post:

ANOTHERMOMOF2 3/18/2012 9:58PM

    I bet it's a good combination.

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BOOKWORM27S 3/17/2012 12:19PM

    Yummy, I love lentils! My daughter likes it when I make "hummus" out of them.

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STRINGS58 3/17/2012 9:34AM

    Looks good, but I want garlic and celery -- oh yeah, that's the add it part.

My kid doesn't seem to eat next day lentils. I might have to find a way to schedule them. She likes lentil soup . . .

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    I would love this. I love both lentils and brown rice.

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MZZCHIEF 3/16/2012 11:38AM

    Thx everyone for your comments and input!

Tosharri, I don't use pintos for this!
I use lentils... they are small and can cook up quickly.

Pinto beans and Black beans require a longer cooking as far as I know...

: )

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FEB_SHOWERS16 3/16/2012 11:08AM

    Mmmmmm.... I love lentils!

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ELLENSANGEL 3/16/2012 7:27AM

    wonderful, I can't wait to try it.

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DIVEGODDESS 3/15/2012 9:21PM

    Thanks for sharing

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BELLA9999 3/15/2012 8:10PM

    Thanks, I think I'll try this, I have some lentils to use up!

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LINOVER 3/15/2012 7:20PM

    I've been looking for a good recipe for lentils. I will definitely try this. Thanks for sharing!

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AQUAGIRL08 3/15/2012 6:15PM

    Thanks for the tip. I often buy the individual cups of Minute brown rice that only require one minute in the microwave. I cook egg whites and leftover veggies and throw it all in a bowl for a nice lunch or dinner. I've also made this with tuna or chicken instead of egg whites. Yummy! I think I'll try it with the beans too!

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GIRANIMAL 3/15/2012 5:32PM

    Love it! This gluten-free gal is plain-riced out and could use some variety. emoticon

Plus, my iron has been too low to donate blood three or four times in a row (since I gave up gluten -- a lot of wheat products are fortified these days -- and most red meat), so this is perfect for me!


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TOSHARRI 3/15/2012 4:52PM

    YUMMM - love beans and rice (one of the more economical gluten and dairy free options haha).

I didn't know that soaking the beans was more for them being 'agreeable'

Do you only use pintos or can black beans be done the same way?

Thank you for the post!!

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MZZCHIEF 3/15/2012 4:15PM

    thx everyone for the comments!

Carol... if you dont like lentils, there's no reason to eat them... there's plenty of other yummy health foods around! Additionally... some people have problems with the Lectins and Phytic Acid that pulses (fancy for beans) contain.

If you are someone that has problems with beans, but would still like to try this recipe, you can soak the lentils in hot water overnite, toss the water, rinse, and make it using the same proportions and technique.

Its just one more step and bother, but if its the diff between them agreeing with you, or not, it may be worthwhile!

Thx everyone!

: )

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NEW-CAZ 3/15/2012 4:06PM

    emoticon emoticon

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SPARKLINGHOPE 3/15/2012 3:23PM

    Great idea!!

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    Thanks as I need lots of nudges to eat lentils; I know all the benefits but don't like them. One of those things I know I need to learn to like.

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MPLANE37 3/15/2012 3:03PM

    Lentils and brown rice are among my favorites!

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Colas, California, Carcinogens.... and Humor

Sunday, March 11, 2012

In 2011 California added 4-methylimidazole on its list of known carcinogens...

This info dropped into the collective pond of public information without causing a ripple.

Until it turned up in caramel coloring... the stuff that give colas their signature deep brown color, the stuff that turns Cola beverages into "liquid gold" for the Cola Beverage Industry.

Bottom line : Colas were now required to carry a warning label before they could be sold in the Fair State of California.

The ever responsible Coca-Cola responded swiftly by requiring its caramel suppliers to lower the amounts of this toxin in their product in order to meet California Law... um... and to avoid the warning label.

Sure... the tests were conducted on rodents, they were given more of the stuff then a human could possibly consume.

But what causes cancer... does it come from one vector, or a toxic soup, little things that add up over time to cause one big challenge for our bodies that we cannot overcome? Methinks the latter.

Why is there any carcinogenic stuff AT ALL in these beverages, why did it take a law to get them to change?

If you're here on Spark, striving for good health and weight loss... why are you drinking this non-nutritive stuff in the first place? Even without the low dose carcinogens?

Chances are the Devil's in the Sales Pitch... here's an excerpt of an email "Forward" I got this week... Ads that We Won't See Again... that's germane to this very subject and the punchline to this blog:

Have a fun day!
Remember your brain isn't just there to move you around.
: )

Here's the copy that's barely visible on this advert:
How soon is too soon?
Not soon enough. Laboratory tests over the last few years have proven that babies who start drinking soda during that early formative period have a much higher changes of gaining acceptance and "fitting in" during those awkward pre-teen and teen years. So do yourself a favor. Do your child a favor. Start them on a strict regiment of sodas and other sugary carbonized beverages right now, for a lifetime of guaranteed happiness.

The Soda Pop Board of America
1515 W. Hart Ave Chicago, Ill

The three lines by the bottle:

Promotes active lifestyle!
Boosts personality!
Gives body essential sugars!

I know you're thinking: How could people be so dumb to have believed this twaddle?

The answer... if you're a soda drinker... is that its the same message... they've just got better at delivering it... and you're proof:

You actually think you're drinking that soda, because you WANT it.

Sheer Brilliance.
That's what a billion dollar advertising budget will buy.

  Member Comments About This Blog Post:

MARTHROID 3/17/2012 11:30AM

    Holy Cow!! (hope this expression is acceptable)

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    Let's apply that "brilliance" to marketing and retailing highly nutritious "real" food and organics, and chelating and detoxing. We could put Monsanto out of business overnight, and REALLY "cure" cancer.

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MZZCHIEF 3/12/2012 3:32PM

    Thx everyone for your bright words and thoughts!

: )

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WOLFSPIRITMOM 3/12/2012 11:34AM

    Don`t drink it, you won`t have a problem. Toxic load in your body is cumulative so over time, guess what! Thanks for the blog! emoticon emoticon

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AALIYANA01 3/12/2012 9:59AM

    your blogs are awesome

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MFTAGGFREEZE 3/12/2012 2:53AM

    They want my money.... We don't even want these products, and yet we keep buying them.

Shear brilliance is right. The art of sales is this: It doesn't matter if they want or need the product, just make them think that they can't live without it.

If only they did something positive with all that advertising.

Comment edited on: 3/12/2012 2:56:27 AM

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ROSIEB1213 3/11/2012 11:44PM

  Thank you for sharing this. Made me think; not only about the coloring but how the advertising has had to change to keep us buying the stuff.

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STRINGS58 3/11/2012 9:30PM

    and I'm drinking a soda while reading this . . . and I recognize the acquired taste, though when I was a kid, we drank off brands like "Moxie" - so maybe it didn't work so well for fitting in.

I do keep a cap on it though, and don't drink it daily and usually limit it to one except at restaurants because I don't count for some reason . . . though I don't always order soda at a restaurant either . . .

We do give people who make consumable products a lot of trust. I hope they aren't aware that an ingredient is a carcinogen when they put it in there . . . .that would be simply evil.

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BOBBIENORTHERN1 3/11/2012 6:50PM

  I just love your blog so full of truth LOL

I gave up all soda in 1991.

I was raised on coca cola. LOL

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ANOTHERMOMOF2 3/11/2012 6:41PM

    Gotta love some of the old advertising!

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JLUVSHIKIN 3/11/2012 6:14PM

    I liked this and am gonna share it!

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1COUNTRY_GAL 3/11/2012 5:37PM

    And to think I supported the Coke industry and have and collect coke theme trinkets and brick a brat with the coke label.I suddenly feel nauseous and wish to find new homes for all this stuff.Yet,so many people continue to drink this poison,why?What more can I say? The anger I feel about such dishonest back door behavior for what? It all boils down to money,how sick.Don't drink soda pop ever.You NOT purchasing this poison is a clear message to the makers and distributors and lack of sales will prompt a reaction and maybe a small change an it will be "New and Improved",still don't purchase it.Thank you Mzz for this important disturbing information,we all need to read.

Anyone interested in Coke theme brick a bract and trinkets? emoticon

Comment edited on: 3/11/2012 5:43:15 PM

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SMILES4383 3/11/2012 5:19PM

    Thanks for sharing.

I keep reminding myself that ALL advertisers and Food Mogul's are simply trying to separate me from my money.

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LOVELYLILLADY 3/11/2012 3:47PM

    WOW!! I just read this to my fiance who is an avid Pepsi drinker and he couldn't believe it. I refrain soda mostly because I prefer water, but also because I always feel dehydrated after drinking it. I can't believe they are allowed to feed us this poison and it is deemed as normal. Thank Mzz!!

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LINOVER 3/11/2012 3:47PM

    I guess this is why I just read (in our daily paper) that both Coke and Pepsi were changing their formulas. Thanks for the info. I am glad that I gave up soda!

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NEW-CAZ 3/11/2012 2:55PM

    thanks for the heads up! emoticon emoticon

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MZZCHIEF 3/11/2012 1:57PM

    Thx everyone for reading and commenting!

Sparkie thanks for the link about Coke's "original recipe" ingredient... cocaine.
Along those lines, 7up contained lithium citrate up until 1950.

Lithium is a mood stabilizer used to treat anxiety and those who are bi-polar today. Its also a thyroid antagonist.

: )

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SPARKLINGHOPE 3/11/2012 1:31PM

    Your blog piqued my interest :) Additional history at this link but since we can not add link in blog comments you will have to copy and paste

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MRS.DOYLE 3/11/2012 1:12PM

    That is a truly shocking advert, just like the adverts that used to say cigarettes were good for you. I admit I used to drink cola but managed to give it up when I started sparking. Apparently here in the UK that noxious ingredient is still legal so the drinks won't carry a warning. We must be more resistant to cancer here....not.

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M77355 3/11/2012 12:55PM

    emoticon sleuthing for us emoticon

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