You Have a Right To Know What Goes in Your Body & What You Eat — IMPORTANT

August 28, 2012 by  
Filed under News

I would like to share this important message from my Organic farmer, since I couldn’t word this any better.

 We believe you have a right to know what’s in your food.

Our parents started farming organically in 1976 on the farm that we (Thaddeus, Freeman and Noah) run today. They distrusted new agriculture “tools” like pesticides and synthetic fertilizers and had a pretty good idea that those technologies did not bode well for a healthy food supply.  At Farm Fresh To You, we provide you with fresh, seasonal, quality produce that continues our parents’ legacy with what we call “beyond organic” growing practices that go much farther than required by our organic certification.

We believe in connecting you to the farm that grows your food because

this gives you, as a consumer, the information you need to make an

educated choice about what food you eat and feed your family.

This transparency is the core belief of what we do.

For this reason, Farm Fresh To You is supporting Prop 37

on the November 6th ballot.


Prop 37, also known as the Right to Know ballot initiative, simply requires that genetically engineered food (GEs or GMOs) be labeled. Accurate labels allow consumers to make informed choices about what they buy and eat.


Did you know that most developed nations already require labeling of GMO foods – all of  the European Union, Japan, China, South Korea and Russia, to name just of few of the more than 50 countries that have this requirement.

We’re very excited to see strong support among Californians for Prop 37 despite big agriculture and business conglomerates contributing millions of dollars to oppose the proposition.  This is the first time in our company history that we’ve publicly declared our support on a ballot initiative.


As you consider your position on Prop 37, we thank you for allowing us to share ours and encourage you to vote yes on November 6th.


PROP 37 – It’s not a ban.  It’s a label.Prop 37 requires labeling on raw or processed food offered for sale to consumers if the food is made from plants or animals with genetic material changed in specified ways. It’s about a right to know.  

– How You Can Learn More –



We’ll be sharing Prop 37 news, interesting facts and open discussions.



Learn about events, grassroots ways you can help, list of businesses supporting Prop 37,badges for Facebook and Twitter, news, press releases and more.



Is Your Boss Killing You?

December 8, 2011 by  
Filed under News

When your boss doesn’t allow you to take breaks to eat, essentially, he or she is killing you.

Without food, you will die. It’s as simple as that.

Before you die, on your path to starvation, you will become a total jerk.

As basic as the concept of eating is, somehow, many control freak bosses just don’t get it. They don’t get that with food, you will be in a better mood, your brain will be clearer, you will have better ideas, you will have more strength, and you will work faster.

At a certain point, after many hours of not eating, you become irritable, yet don’t seem to know why because your brain is muddled from hunger.

When your blood sugar drops, you may become enraged, dizzy, confused, slow, depressed, short-tempered, or get a migraine.

This is your body telling you that you need to eat!

Strangely enough, I have had several bosses deny me of my lunch or dinner breaks for some really stupid thing that just had to get done in that moment. Although I faintly remember the reasons why I was forced to skip meals, I sure remember the terrible physical symptoms from not eating.

Perhaps you are your own slave-driving a-hole boss, hmmmm? You are working for yourself and you still don’t stop to eat. It’s so important that you do eat!

Whether it takes 15 minutes or 1 hour to get and eat your food, you have to eat! Never let a boss or a deadline deprive you of that. There is no reason to validate your not eating.

Even if you are in the medical industry dealing with life and death situations, if you don’t stop to eat and sleep, you may make fatal mistakes. Demand breaks. Demand that someone cover you. Whether you have to drive a vehicle or operate on a body, you have to be well fed to do it well! Snacks help between meals, but they do not suffice in the place of a full meal.


Eat well. Eat frequently. Avoid sugars and processed foods with lots of ingredients that could actually make you feel worse than eating nothing at all. Cut traditional soda pop out of your diet all together; it’s just cancer in a cup. If you wouldn’t feed something to an animal, do you really want to feed it to yourself or the people you love?

How To Avoid Gluten on Thanksgiving

November 23, 2011 by  
Filed under Gluten Free

Avoiding gluten is difficult on Thanksgiving.

I will take a typical Thanksgiving meal, the one I will be eating at my mother’s house, and tell you where the gluten is.

1) The muffins and bread!

2) The stuffing, which is made out of bread!

3) The turkey parts that touch the stuffing.

4) The gravy is thickened with flour.

5) Toppings on veggies or other things might have some bread crumbs or flour.

6) Desserts like pie, cake, and cookies are made with flour.

7) Beer and grain alcohols are made from wheat, barley, and rye.

What can you do to avoid gluten and eat gluten-free on Thanksgiving?

1) Don’t eat the bread.

2) Eat the top part of the turkey, furthest from the stuffing, and get it before it hits the stuffing or juice.

3) Don’t eat the gravy. I use cranberries as my sauce and that is delicious.

4) Eat vegetables that are not mixed with any other ingredients, other than butter & spices.

5) Bring your own gluten-free wheat-free desserts like brownies and apple crumble that you make at home before you go.

6) Bring gluten-free appetizers for everyone, like rice crackers, cheese, and olives.

7) I also bring my own alcohol such as hard cider (made from apples), tequila (made from agave), and potato vodka (you can find at Trader Joe’s: 1782 Monopolowa, smooth taste and only $9.99).


In bringing food and drinks, you are a more polite guest and offering up more eats for the family.

You don’t even have to say why you brought it or that it is gluten-free.

I like bringing foods and drinks to events and only informing people that something is gluten-free after they have commented on how delicious it is. People have this idea that anything healthy or gluten-free must taste disgusting, but times have changed and we’ve figured out to make yummy gluten-free foods. It’s better to let people make an unbiased opinion.

Thanksgiving is always a gluten health risk kind of day; I allow this as one of the days that I will probably get sick, but the pain is worth the time I get to be with my family. Just do your best to avoid gluten and enjoy your family.

Let the fart competitions begin!

Gluten on Stamps and Envelopes!

June 16, 2011 by  
Filed under Gluten

Have a glass of water with your letters and stamps gluten breakfast!

Did you know that gluten is found in some stamps and envelopes, to make ’em gluey and stick? Yeah. Gluten is found in all the strangest places.

There was a funny episode of Seinfeld in Season Seven called “The Invitations” that aired May 1996: Jason Alexander’s character George is due to be married to Susan, but she dies from licking the toxic marriage invitation envelopes.

Don’t lick your envelopes or stamps!

Use a shot glass filled with water, dip your finger, and run your finger along the sealant. Or you can use a damp sponge.


Why Am I Getting Fat on My Gluten Free Diet?

April 5, 2011 by  
Filed under News

Creative Commons License photo credit: peggydavis66

Are you getting fat on a gluten-free diet?

On the Dr. Oz show they brought up a statistic, saying that, “a study found that 81% of people suffering from celiac disease (a gluten-intolerant auto immune disease) who followed a gluten-free diet gained weight.”

They attributed this weight gain to eating “gluten-free junk food.” What they didn’t discuss is something much more important than junk food.

Do not maintain a gluten-free diet in hopes of losing weight. Weight gain or loss is merely a side-effect to a gluten-free diet, not the goal.

One should be eating gluten-free to eliminate excruciating abdominal pain and other issues related to Celiac Disease.

The number one reason a person who has Celiac Disease may start gaining weight on a gluten-free diet is because while eating gluten, the intestinal tract is destroyed by ambitious white blood cells that hate gluten, this results in a tract that cannot properly absorb nutrients. When you stop eating gluten, your body stops reacting negatively and repairs itself. When healed, it can now absorb food, and as a result, naturally, you may gain weight.

Like with cancer patients, gaining weight could be a good thing for a person with Celiac Disease, it could mean the body is healing and functioning right.

So what do you do now, you don’t want to be fat?

I have Celiac Disease, how can I manage my weight?

Weight gain may be caused by a malfunctioning organ, eating unhealthy foods in excess, and/or lack of exercise .

If you want to be healthy, whether you have Celiac Disease or not, you have to do a few important things.

  1. Find out if your body parts all work properly, do you have a disease, allergy, or failing organ?
  2. Eat healthy natural foods, not processed, preserved, sugary, or fried
  3. Eat every 3-5 hours, small portions of healthy food; don’t starve yourself or overeat
  4. Exercise

This may mean changing what types of foods you eat and when.

At first, buying the right kinds of foods, looking at the ingredients, and preparing snacks for your day may seem inconvenient and challenging, but eventually it will become habit and therefore it will become easy.

Gluten-Free Junk Food is a recent development.

A gluten-free diet became associated with losing weight because in the old days, there weren’t any yummy gluten-free products like there are now. In the old days (ten years ago), pretty much everything had white enriched wheat flour in it, so to eat gluten-free meant eating only meat, poultry, fish, eggs, dairy, vegetables, fruit, and rice, which proved to be a lean diet by avoiding all the sugary pre-packaged snack foods, cookies, bread, pizza,sandwiches, and so on.

If you want to lose weight, avoid foods that have lots of ingredients and come in boxes and plastic bags.

Avoid comfort foods, fast foods, and sweets!

Gluten-free processed foods like cookies, crackers, cereals, and breads, may actually be higher in sugar and calories than its wheat flour counterparts. Do not go on a gluten-free diet expecting to lose weight, while continuing to eat processed foods, you will probably gain weight.

If you want to lose weight, avoid processed flour foods of all kinds, or at least dramatically minimize them.

Read more from Dr. Oz:



Wall Street Journal Acknowledges Public’s Negative Physical Reactions to Wheat Gluten

March 15, 2011 by  
Filed under News

Wall Street Journal, Health Journal Columnist writer Melinda Beck discusses public’s growing sensitivity to gluten.

Over at Discovery’s Edge, Mayo Clinic, one of the largest Celiac Disease treatment centers in the United States, there is a great article by Barbara Toman, from July 2010, that elaborates on the topic of what Beck discusses in the WSJ video. Read these profoundly insightful excerpts sandwiched together from the longer article:

Joseph Murray, M.D., a Mayo gastroenterologist, says celiac disease is becoming a public health issue. Studies show four times the incidence compared to 1950, with fatal complications if it goes untreated. “Celiac disease was rare, but it’s now more common in all age groups,” Dr. Murray says. Although the cause is unknown, celiac disease affects about one in 100 people. What’s more, Mayo has found a fourfold higher death risk for people with undiagnosed gluten intolerance. Celiac patients may suffer severe stomach pain and diarrhea if they eat even traces of the protein gluten, which is found in wheat, rye, barley and in many supermarket foods.

Celiac disease is an immune response to this common protein. The immune system attacks the villi, hairlike projections that line the small intestine. Because villi increase the intestine’s surface area, they help the body absorb nutrients. Think of the inside of a healthy intestine as looking like a deep-pile carpet. In a patient with untreated celiac disease, Dr. Murray says, the intestine “looks like a tile floor.” Patients may experience severe abdominal pain, diarrhea and weight loss. Not all individuals experience the same symptoms. Untreated gluten intolerance is associated with certain cancers, osteoporosis, infertility, skin rashes and joint pain.

As it turns out, just up the road in Minneapolis lay a gold mine of information: A collection of blood samples taken from Air Force recruits in the early 1950s amid concern about streptococcus outbreaks in barracks. Dr. Murray’s team tested the 50-year-old blood for gluten antibodies. Today’s young men were 4.5 times likelier to have celiac disease than the 1950s recruits.

He also urges people who suspect they have the disease to be tested before eliminating gluten from their diet, as that can cause a false-negative test result. At-risk patients include celiac patients’ family members and patients with type 1 diabetes, chronic diarrhea, irritable bowel syndrome, premature bone disease and infertility. About one-third of the population carries the genetic background for gluten intolerance — but only 1 percent of people have it. Gluten intolerance has the same gene as diabetes. “Many of the processed foods we eat were not in existence 50 years ago,” Dr. Murray says. Modern wheat also differs from older strains because of hybridization.

[Read the full interesting article at Discovery’s Edge, Mayo Clinic.]

WSJ Melinda Beck mentioned how some parents say that when they put their kid on gluten free diet, symptoms of ADHD and Autism subside.

Many sources are now saying that 1% of people (1 out of 100) have Celiac Disease and a growing number of people are also having negative reactions to gluten, different from Celiac sufferers and different from the normal population who do not have a negative reaction. Several years ago, when I first learned I had Celiac Disease, the number given was 1 in 133.  So just in a few years, the number of people coming forward in the U.S. who are intolerant to gluten is rising.

Why the rise in an intolerance to gluten?

Beck spoke about how possibly the change in the production of wheat to boost protein may have caused the negative reaction in the human body. In the last 50 years, wheat has been bred to have a stronger and higher gluten protein content. The 1980s and 1990s brought the biggest changes to the anatomy of wheat by companies seeking to reap great financial rewards. These new hybrid wheat products, a good number of human bodies cannot process or handle.

Science moves much faster than the evolution of human genes! Surely scientists will provide you with a pill you can buy and add to your tasty gluten foods to make you think you can handle the bad foods that you shouldn’t be eating because they are damaging and weakening your body. Won’t that be swell? For the companies it will be swell, since they will make billions of dollars off your pain.

Isn’t it ironic that foods bred to be healthier and more widely available end up being unhealthy and even fatal to humans and animals? Too much of a good thing often turns out to be bad. Moderation and diversity are the keys to good health.

To improve your mental and physical health, along with your long term financial situation,try this: avoid gluten and genetically altered foods.

Watch the short Wall Street Journal video about gluten:


Avoiding Genetically Modified Foods on Dr. Oz

December 7, 2010 by  
Filed under News

I love the Dr. Oz show because he covers relevant and important topics about health for the safety of our lives.

Hopefully, the show will be able to maintain its autonomy despite the pressures of big business money.

Today’s show covered GMOs, genetically modified foods and crops.

On Dr. Oz was guest Jeffrey Smith who has a great website dedicated to helping you eat safer healthier non-GMO foods.

In this article is information from his site, which I have placed here because you really should know this stuff, but please go to his site and read more!

What’s the risk of eating GMO foods?

Jeffrey’s site has some frightening information unknown to the general public.

“Soon after GM soy was introduced to the UK, soy allergies skyrocketed by 50 percent.”

Read more

The Gluten Free Expert: Jacqueline Mallorca

December 2, 2010 by  
Filed under News

Jacqueline Mallorca has no idea who I am, but I love her for improving my life via the tastebuds!

Mallorca’s gluten free cookbook, “The Wheat-Free Cook: Gluten-Free Recipes for Everyone” is fantastic.

I have learned so many new and delicious great tricks for cooking.

I highly reccommend this book for you or your loved ones suffering with the abdominal pains associated with Celiac Disease.

This book was given to me as a gift and I just love it.

You can click on the book image to go buy it or go to her website and learn more about her at

Chronic Inflammation on The Today Show

November 15, 2010 by  
Filed under News

This morning on The Today Show they talked to Dr. Keri Peterson about Chronic Inflammation.

I kept waiting for them to bring up Celiac Disease, but they never did. Instead, it was the same kind of misinformation I received every time I went to the doctor for help.

Dr. Peterson talked about CAUSES of Chronic Inflammation being: obesity, depression, stress, and anxiety. These are not causes, they are symptoms of Auto-Immune Diseases like Celiac Disease!

Dr. Peterson talked about SYMPTOMS of Chronic Inflammation, that white blood cells are overactive and attack healthy cells; this is a symptom of Celiac Disease and Chronic Inflammation is a symptom from eating gluten.

Read more

Why Doctors and Food Giants Don’t Want You To Know About Gluten & Celiac Disease

November 10, 2010 by  
Filed under News

Creative Commons License photo credit: JoeInSouthernCA

For years and years of going to the doctors suffering terrible abdominal pain and mental function issues, why did not one single doctor ever ask me what I was eating?

Once I figured out what was wrong with me, from reading an article in a health magazine when I was 30 years old, the answer was so obvious: Celiac Disease.

How did no American doctor ever suggest this to me? Why did every single doctor just send me away with some symptomatic relief medicine, that actually did little to relieve me? They all told me I would have to be on medications for life! Medications that had nothing to do with the real problem.

All the while I suffered in America, on a vacation to Italy at the same time of my discovery, I noticed the Italians actually have gluten-free foods in their pharmacies and stocked on the shelves at their grocers back when Americans seemed to know nothing about it. Every casual encounter or question at a restaurant was met with informative answers in Italy; every Italian I spoke with knew what Celiac Disease was, just as every American knows what cancer is.

Why were Americans in the dark about gluten?

The reason why the American medical, health, and major food industries don’t want you to know about the effects of gluten on your body is simple and obvious: money! There is no money in it for them when the solution for Celiac Disease or an intolerance to gluten simply requires a change in your diet. America is a capitalist society where, sadly, money and profit prevail over the education and health of its citizens. Read more