The Amazing Chicken Egg Report - APR 2017
Welcome egg lovers! Welcome to THE AMAZING CHICKEN EGG REPORT for chefs, food writers and egg lovers in general! This our first attempt at publishing regular reports. We know it's not perfect, but it's a start and we are having a lot of fun putting this program together.
The program goal is to be multi-faceted and show how much we believe the amazing chicken egg is the closest thing to a perfect food. We also believe the amazing chicken egg can and will play a major role in helping to solve a tremendous threat to people and governments alike - the very real threat to human health and government healthcare programs such as Medicare (and, by extension, overall personal and government fiscal health). This very real threat is the Obesity/Diabetes/Metabolic Syndrome complex.
Obesity/Diabetes has reached epidemic proportions. Please become involved in our program if only by telling others about our reports.
There will be a section on Obesity/Diabetes ("ODMS") farther down in the report, so join with us in learning more about the amazing chicken egg and have some fun cooking eggs for family, friends, pets, the general public and yourself. Here we go!
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Major topics this month:
EGG PRODUCER OF THE MONTH
EGG/EGG PRODUCT DISTRIBUTOR OF THE MONTH
CAGE-FREE EGG PRODUCTION NEWS AND TRENDS
RESTAURANTS OF THE MONTH (EGG AND OTHER)
EGG RECIPES
AVIAN INFLUENZA ("AI") NEWS AND TRENDS
ODMS NEWS AND "TACER ODMS PROGRAM" GOALS
FINAL THOUGHTS
THE IDEA HATCHERY IMAGES OF THE MONTH
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EGG PRODUCER OF THE MONTH
Herbruck's Poultry Ranch, Inc.
6425 West Grand River Ave.
Saranac, Michigan 48881
History
A family Business. For decades, the Herbruck family of Michigan has been supplying farm-fresh eggs to major retailers and food service outlets. Today’s business was founded by Harry and Marilyn Herbruck in Ionia County in 1958, and its roots stretch back to the late 1920s, when Harry Herbruck Sr. began an egg delivery company in another part of the state.
Herbruck’s Poultry Ranch is run today by Harry Jr.’s four sons, with their sister as a fellow shareholder. Five members of the fourth generation also work in the business. The company’s flock has grown from 3,000 laying hens in the 1950s to six million today. But its founding principle remains the same:
Do what’s right – for the hens, for employees, for consumers, for the community, and for the earth.
Years of Growth
In 1981 Herbruck’s founded Poultry Management Systems, Inc., a technology company that developed and marketed what became the industry standard in environmental control systems. The company was sold in 2009.
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In 1991, after years of supplying premium-quality shell eggs, Herbruck’s added a breaking facility and began selling whole liquid eggs to the food service industry.
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In 1992 Herbruck’s became a franchisee and distributor of Eggland’s Best, Inc. Herbruck’s produces all varieties of Eggland’s Best eggs and distributes them in four states.
Herbruck’s began producing organic eggs onsite in 1998 and opened its Green Meadow Organics facility in 2008.
Herbruck’s quickly became one of the largest organic egg producers in the country, with 1.2 million organic laying hens today and with plans to grow that number to 1.7 million by 2016.
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Today organic eggs are the fastest growing segment of the company’s business. Organic eggs and cage-free eggs are distributed nationwide under the Green Meadow brand and in the Midwest under the Eggland’s Best name.
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Fifty Years and Counting
The company celebrated its 50th anniversary in 2008. Today Herbruck’s Poultry Ranch is the largest egg producer in Michigan and the 13th largest in the United States.
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EGG/EGG PRODUCT DISTRIBUTOR OF THE MONTH
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Gordon Food Service
U.S. Distribution
Email: info@gfs.com
Main Operator: (888) 437-3663
Customer Service: (800) 968-4164
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Make the Most of Your Dairy and Eggs
Home » Products » Product Categories » Dairy
We want to help make your operation run simpler and smoother, and so we provide you with the quality and choices you want, the moment you need them. From wholesale dairy to egg products, we strive to provide consistent and reliable products, sure to meet your unique operational needs.
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Eggs
Whatever your egg needs, we're sure to carry the right products. Some of our egg products include: shell eggs, liquid eggs, liquid scrambled eggs, and liquid egg substitutes.
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Gordon Food Service Home Office
Street Address
1300 Gezon Parkway SW
Wyoming, MI 49509
Mail Address
P.O. Box 1787
Grand Rapids, MI 49501-1787
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Main Operator: (888) 437-3663
info@gfs.com
Other numbers:
Customer Service: (800) 968-4164
Main Phone: (616) 530-7000
Main Fax: (616) 717-7600
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CAGE-FREE EGG PRODUCTION NEWS AND TRENDS
Cage-free egg production and cage-free demand are major stories and trends in the commercial egg industry today. Just look at these headlines:
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HELLMANN'S MAYONNAISE MEETS CAGE-FREE EGG GOAL EARLY
Written January 23, 2017
Company set 2020 as goal to transition its entire U.S. egg supply to cage free, but it achieved that goal three years in advance
Hellmann’s has achieved its goal of only sourcing cage-free eggs in its mayonnaise and mayonnaise dressings three years early.
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GEMPERLE FARMS TO PRODUCE ONLY CAGE-FREE EGGS
California-based Gemperle Farms is converting all of its facilities to cage-free egg production.
Written March 21, 2016 By Terrence O'Keefe
California-based egg producer plans to transition to 100 percent cage-free egg production by 2024.
Gemperle Farms will shift all of its egg production to either organic or cage free over the next eight years. Steve Gemperle, president, Gemperle Farms, said the nation’s 21st largest egg producer is making this conversion in response to increased consumer demand for cage-free eggs.
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HERBRUCK'S (remember them?) SEEKS PERMITS FOR PENNSYLVANIA EGG FACILITY FOR CAGE-FREE EGGS
Andrea Gantz
Written December 30, 2016
From WATTAgNet:
Herbruck’s Poultry Ranch is applying for state permits to build a cage-free egg operation near Mercersburg, Pennsylvania.
According to Public Opinion, a Herbruck’s consultant recently notified county officials that it was applying for a concentrated animal feeding operation (CAFO) permit. The company is also working with the Pennsylvania Department of Transportation to designate truck routes that would be necessary for the facility’s operations.
The state permits are a necessary requirement in order for Herbruck’s to get its submitted plans approved by Montgomery Township. The township’s planning commission gave conditional approval to the plans, which will be next be reviewed by Montgomery Township supervisors.
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HICKMAN'S FAMILY FARMS ANNOUNCES MAJOR CAGE-FREE EGG-SPANSION
Egg producer converting to cage-free to keep up with market demands
Following McDonald’s announcement yesterday that it will convert to 100% cage-free eggs, Hickman’s Family Farms of Arizona announced today a major, 2 million hen cage-free expansion.
“Cage free is just the next logical step in providing eggs to our markets and comfort for our hens,” CEO Glenn Hickman says. “Our customers are moving to cage-free faster than the regulatory environment is requiring it, so we want to ensure abundant supplies. It’s the future of our industry and our business.”
The new facilities will be located at Hickman’s Tonopah and Arlington locations.
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There are many more announcements like these in egg industry news. We will tell you about more of them in future issues. Also, about the many restaurant chains and retail grocers who have made commitments to cage-free eggs. If you are a chef and/or food writer you would do well to get on board and use/write about cage-free eggs.
The United Egg Producers estimates as many as 190.4 million cage-free hens will be needed within the next nine years to satisfy purchase pledges.
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RESTAURANTS OF THE MONTH (EGG AND OTHER)
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The Egg & I Restaurants
Our Story
Back in 1987, Rayno and Patty Seaser wanted to create a daytime-only restaurant based on the simple premise that what guests really want is delicious food served by friendly people. From humble roots, that restaurant was born and first opened in Fort Collins, Colorado. Inspired by the 1940s American memoir written by Betty MacDonald, they named the restaurant The Egg & I and the rest, as they say, is history. The Egg & I Restaurants have been serving our friends across the nation ever since.
Today, our commitment to provide friendly service and delicious breakfast, brunch and lunch remains the same. Whether it’s roasting our vegetables in-house, slicing and juicing the season’s freshest fruit or whipping up our French toast batter from scratch, we take pride in the details that we hope will make your visit memorable. Our coffee is brewed fresh and we make everything to order, so you can have it just the way you like it. It’s our way of saying thank you. So sit back, relax and wake up to something wonderful.
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The Egg & I’s Eagle Nest
*Also known as “where the heart is”, home-base, corporate HQ and the mothership
Address:8000 S Chester St., Ste. 575,
Centennial CO 80112
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https://theeggandirestaurants.com/about/
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Welcome to Flancer’s Restaurant
If you have an appetite for succulent, fresh food, it’s available today at Flancer’s Restaurant located in Gilbert and Mesa Arizona.
From our house made bread to our special recipes with fresh local ingredients you’re in for a treat.
Friendly, professional service with incredible food in an atmosphere that is like your favorite place when you were growing up.
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(This is a killer menu if you are an egg lover!)
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Breakfast menu - 8-11 am
Good morning and welcome to Flancer’s breakfast! We are specializing in New Mexican smothered red or green
chile sauces. Homemade hash browns and baguette, biscuit or tortilla are made from scratch in our kitchen.
Caution: Chile sauces tend to be hot, order on the side if you are unsure
Smothered breakfast burrito 3 scrambled eggs*, homemade tortilla, cheddar cheese w/ ham, chorizo,
bacon, chicken or sausage & smothered w/ red or green chile and cheese served w/ hash brown potatoes. $11.75
Eggs unbenedict
2 eggs* over easy on biscuit w/ ham, smothered w/
green or red chile sauce and cheese & side of hash
brown potatoes $11
The Standard Served w/ 2 eggs*, biscuit, hash
brown potatoes $7.50 w/ ham, chorizo, bacon, chicken
or sausage add $2.50
Avocado toast
Our toasted baguette with lots of avocado, tomato,
melted cheddar, scrambled eggs* & hash brown
potatoes $9.75 w/ ham, chorizo, bacon, chicken or
sausage add $2.50
Make your own scramble* or omelet*
Served w/ hash brown potatoes & biscuit $11
Choose 3: caramelized onions bell pepper tomato
spinach avocado mushrooms green chile jalapenos
cheddar ham chicken bacon chorizo sausage
Additional items $1 each
Potato & chorizo hash
Chorizo, potato & onion sautéed in skillet with
over easy eggs* on top served w/ tortilla $10
Smother it for $2.50
Steak & eggs*
Filet mignon, 2 eggs*, hash brown potatoes & biscuit $14.50
Biscuit & sausage gravy plate
served w/hash browns and 2 eggs* $9.25
Pancakes
2 buttermilk pancakes $6 w/ 2 eggs* $8
w/ strawberries or chocolate chips add $1.50
w/ ham, chorizo, bacon, chicken or sausage add $2.50
Hand held breakfast sandwich
Served on Flancer’s baguette w/ 2 scrambled eggs*,
cheddar cheese and hot green chiles $7
w/ ham, chorizo, bacon, chicken or sausage add $2
Egg* & cheddar biscuit
Homemade butter biscuit w/ 1 scrambled egg* &
cheddar cheese w/ ham, chorizo, sausage or green
chiles $5.50
Hand held breakfast burrito
Served on Flancer’s tortilla w/ 2 scrambled eggs*, cheddar
cheese, potatoes & hot green chile $7.50
w/ ham, chorizo, bacon, chicken or sausage add $2
Dessert Fruit cobbler $6.50 sm $3.50
Sides: OJ sm $2.50 lg $4 Featuring Peixoto Coffee, Chandler AZ $2.78 Screwdriver or Bloody Mary $6
add $1.50 for egg whites* egg*, biscuit or tortilla $1.50 baguette toast $2.50 Biscuit & sausage gravy $3.50
hash browns, bacon (3 pc), sausage, chorizo, chicken, ham, fresh fruit, pancake $3 each
*Eating undercooked eggs or meat may increase risk of food borne illness
+ more - use this link
http://flancers.com/wp-content/uploads/2016/12/Jan2017-final-breakfastmenu.pdf
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EGG RECIPES
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Do you have an unusual egg recipe? If you do, send it to me, and I will try to get it in a future report. In the meanwhile, I have decided to start this section with a quote/question. Here goes.
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"How do I love you? Let me count the ways."
fried (over easy, cooked in butter - my favorite), scrambled, frittata, crepe, quiche, shirred, poached, casseroles, baked, boiled (to use in salads and to make egg salad), omelettes, souffle, breakfast burrito, pancake and waffle batter, egg bread, corn muffin batter, pastry, pie shells, pie meringue, ice cream, fried rice dishes, chicken fried steak batter, egg noodles, meat loaf, egg drop soup, huevos rancheros, egg foo young, different kinds of hash with eggs (ie chorizo), fried chicken batter, french toast, deviled, pickled, custard, pudding ---- so many ways, and they are all so good!
Okay! Here are a couple of unusual recipes. Let them be food for thought, and, remember, you are what you eat.
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BOB’S BAMA HOECAKE SLIDERS
Bob Carlton, Birmingham, AL - Martha White Charity Cook-Off Winner
2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
1 large egg
1¾ cups buttermilk
¼ cup Crisco® vegetable oil
2 to 3 tablespoons of Crisco® shortening (optional)
12-ounce container of pimento cheese (your favorite brand or see recipe below)
1 pound of smoked sausage
1 16-ounce jar of spicy pickle slices
1. Beat egg in medium bowl. Add buttermilk, vegetable oil and corn meal mix and stir until smooth. Set aside.
2. Slice smoked sausage into 2-inch pieces. Then slice pieces lengthwise to cut in half. Set aside.
*If making your own pimento cheese, follow the recipe below or use a favorite family recipe.
3. Cut individual pickle slices into quarters. Set aside.
4. Heat a 12-inch Lodge Cast Iron skillet (or a Lodge Cast Iron griddle) over medium to medium high-heat.
5. After skillet gets hot, add the sliced sausage and cook for 2 to 3 minutes on each side. After sausage reaches the desired degree of doneness, remove from skillet and let drain on paper towel. Repeat this step until all of the sausage is cooked.
6. Leave remaining sausage drippings in skillet, and while skillet is still hot, drop heaping spoonfuls of corn meal mixture into skillet to create medallion-sized hoecakes (about 2 inches in diameter). Brown for about 1 to 1-1/2 minutes and then flip. Brown other side for 1 to 1-1/2 minutes and then remove hoecakes. Place on a cookie sheet and keep warm in oven on low heat (about 200 degrees). Repeat this step until all of the corn meal mix is cooked. If sausage drippings run out, add 1 tablespoon of shortening to the pan for each batch of hoecakes.
7. To build the hoecake sliders, take one hoecake and spread with pimento cheese. Top with two slices of sausage and about four of the pickle quarters. Spread pimento cheese on another hoecake and then place it on top to create a small sandwich or slider. Hold it together with a toothpick if necessary. Repeat this step until you have used all of the ingredients.
Serve immediately and enjoy.
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Egg Hopper
“New” Egg Dishes
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I’ve been thinking about eggs lately. Actually, I (American Egg Board blogger) think about eggs a lot – you already knew that. But recently it seems that everywhere I look I see new articles on discoveries of new egg dishes. New to us, yes, but not to the millions of people who’ve been eating them in Sri Lanka or South America for years. Many of these new dishes have been staples in other countries for decades or even centuries. It’s a classic case of If a tree falls in the woods and there’s no one to hear it… Except in this case millions of people have been eating these dishes but we weren’t there to hear of it.
One of the dishes that’s begun to receive attention is the Egg Hopper. (Fun name, yes?) The vast majority of recipes, articles and research mentions for hoppers just began to show up in 2015/2016 so this one is definitely new to us. A plain hopper is a common Sri Lankan breakfast item, basically a deep, lacy basket made from a thin rice flour and coconut milk pancake. It can be eaten at any time of day, commonly with an egg filling, but also holding curries, chicken or veggies. An egg hopper is made by cracking an egg into the hopper as it cooks, and is usually eaten with spicy sambols, relishes or coconut gravy.
Look for Egg Hopper on the Chef’s Tasting Menu at 1601 Bar & Kitchen in San Francisco, or the Aappa (hoppers) on the menu at Sigiri in NYC. As for those of us in Chicago, we’ll wait impatiently to find hoppers farther inland.
http://www.aeb.org/blog/food-service-blog/blog/food-service-blog
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AVIAN INFLUENZA ("AI") NEWS AND TRENDS
Perhaps you are familiar with "AI." Perhaps not. It is a serious disease threat to the global poultry industry, and must always be at least in the back of the minds of poultry producers around the world all the time. "AI" caused a major selloff in the USA's egg production flock a couple of years ago which affected bird replacement schedules, egg availability and egg prices. More recently, South Korea had to import eggs by air cargo because an "AI" outbreak/selloff created a severe egg shortage at the beginning of a special celebration period when food dishes are prepared which contain a lot of eggs. Hickman's (mentioned earlier) supplied some of the eggs that went to South Korea by air.
Now, enough about that for now. The next thing I want to make sure everyone knows (in case there are some of you out there wondering if it is safe to eat eggs):
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People don't catch the virus from eating fully cooked chicken or eggs. There have been a few cases where one infected person caught the bird flu virus from another person -- but only after close personal contact. So far, there has been no sustained human-to-human spread of H5N1.May 11, 2015
Bird Flu (Avian Flu): Symptoms, How You Catch It, Treatments, and More
www.webmd.com/cold-and-flu/flu-guide/what-know-about-bird-flu
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No bird flu risk for consumers from properly cooked poultry and eggs
www.who.int/mediacentre/news/releases/2005/pr66/en/
Dec 5, 2005 - In areas where there is no avian influenza outbreak in poultry, there is no risk that ... risk of passing the virus from infected or diseased birds to humans. ... Do not eat raw poultry parts, including raw blood, or raw eggs in or from ...
WHO | Avian influenza: food safety issues
www.who.int/foodsafety/areas_work/zoonose/avian/en/index1.html
It also describes the safety of poultry and eggs which form an important part of the diet of ... Where have human cases of Avian Influenza A/H5N1 occurred? .... Even domestic cats will eat small animals, including sick birds and poultry, and may ...
Can I get bird flu from eating poultry or eggs? - Bird flu self-defense: 7 ...
www.cbsnews.com/pictures/bird-flu-self-defense-7-key-questions-answered/7/
You cannot get bird flu from eating or preparing poultry or eggs. Even if the eggs or poultry were contaminated, proper cooking would kill the virus. To minimize ...
Q&A about Avian Influenza (bird flu) for Travelers | Travelers' Health ...
https://wwwnc.cdc.gov/travel/page/avian-flu-qa
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Jump to Can I get avian influenza from eating or preparing poultry or eggs? - Most cases of avian influenza infection in humans have resulted from direct or close contact with infected poultry or surfaces contaminated with secretions and excretions from infected birds. Even if poultry and eggs were to be contaminated with the virus, proper cooking would kill it.
Bird Flu (Avian Flu): Symptoms, How You Catch It, Treatments, and More
www.webmd.com › Cold, Flu, & Cough › Flu Guide
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Jump to How Do Humans Get Bird Flu? - People don't catch the virus from eating fully cooked chicken or eggs. There have been a few cases where one infected person caught the bird flu virus from another person -- but only after close personal contact. So far, there has been no sustained human-to-human spread of H5N1.
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ODMS NEWS AND "TACER ODMS PROGRAM" GOALS
"ODMS" stands for Obesity/Diabetes/Metabolic Syndrome. (TACER stands for The Amazing Chicken Egg Report.) The headline of an article that recently appeared in The Press Enterprise (our inland Southern California newspaper) says it all. "DEATH BY DIABETES" The article starts by saying, "San Bernardino County's death rate from the disease is the second highest of any California county; 45% have prediabetes or undiagnosed diabetes." That's almost half the people in the county. The article goes on, "Sarah Cooke (clinical dietitian at Loma Linda University Health Care) listened as her aging diabetic patients vented about trying to cope with the pernicious disease. ---------- Cooke leads a weekly class as part of an effort to combat a diabetes crisis in San Bernardino County, with older residents particularly vulnerable. She is on the front line at a national hot spot. ---------- Cooke recently discovered that about 70% of patients who enter Loma Linda University Medical Center are diabetic. ---------- Diabetes is a disease in which the body's inability to produce any or enough of the hormone insulin causes elevated levels of glucose (or sugar) in the blood. If untreated, it can lead to hypertension, heart disease,stroke, blindness, kidney disorder, amputations and death. ---------- The diabetes rate in the state has increased by 35 percent since 2001."
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Not just in California folks. Obesity and diabetes is a national problem. Is there anything that can be done? My food hero, Dr. Joel Wallach, says there is, and he travels about 300 days a year participating in seminars, etc. trying to spread the word about his thoughts on the subject. Read the following about Dr. Wallach and then, next time, I will tell you how I came to know about him. It is important for you to know the story. One more quick fact about Dr. Wallach. He is a big believer in the power of eggs. Okay, here we go!
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Steak and Eggs and Dr. Joel Wallach
Do we have your attention? Wow, doesn't that look good!
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Steak and eggs are not my most important words, but they rank pretty high. Actually, the word "eggs" is on my #1 word group list (the most important single word of all), and now I'm sure you want to see the complete word group (a 4-word group). So, here goes. "eggs cheese green chiles" I will be posting a lot in the future about this group.
There are reasons why I started this post with "steak and eggs." The reason I did it today is because Dr. Joel Wallach is big on steak and eggs, and I wanted to introduce him to you if you don't already know him or about him. He is one of my real heroes. I do not know him personally (not yet anyway), and he has probably never heard of me. My family and I have purchased and used some of his products, and will continue to do so. I read his book, Hell's Kitchen: Causes, Prevention and Cure of Obesity, Diabetes and Metabolic Syndrome (available on Amazon). Different books carry the most importance as times change except for one the way I see it. To me, the Holy Bible is the most important book for all times. In today's world, Dr. Wallach's book, Hell's Kitchen, is the second most important book that is available today.
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The world has a terrible obesity and diabetes crises going on, and this problem is just beginning to show it's true ugly side such as the stress it is putting on the U.S. Social Security/Medicare complex which will only get worse until we do something about obesity and diabetes. But more about that later, and more about Dr. Wallach later such as how I came to know about him and what has happened since then. For now, read the following, and start to get to know him yourself if you don't already.
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Joel D. Wallach, BS, DVM, ND
The 2011 recipient of the Klaus Schwarz Award recognizing the work of pioneers in the field of trace-element research.
Joel D. Wallach, a biomedical research pioneer, spent decades in the field of Veterinary Medicine observing and researching the effects of individual nutrients on animal health before becoming a Naturopathic Physician in 1982. Today, Dr. Wallach is renowned for his groundbreaking research on the health benefits of selenium and other minerals. He now dedicates his time to lecturing throughout the world on the therapeutic benefits of vitamins and minerals and on advising the U.S. Food and Drug Administration on behalf of the dietary supplement industry.
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Education
Dr. Wallach obtained a Bachelor of Science (BS) degree in Agriculture from the University of Missouri in 1962 with a major in Animal Husbandry (Nutrition) and a minor in Field Crops and Soils. In 1964, he was awarded a Doctorate in Veterinary Medicine (DVM), also from the University of Missouri. From 1965 to 1968, Dr. Wallach completed a postdoctorate fellowship at The Center for the Biology of Natural Systems at Washington University in St. Louis, Missouri. In 1982, he obtained a Doctorate in Naturopathic Medicine (ND) from the National College of Naturopathic Medicine in Portland, Oregon.
Early Work
Dr. Wallach held key positions with leading zoos and universities in the United States and Africa including Director of the Jacksonville Zoological Park in Jacksonville, Florida; Research Veterinarian for the South Africa National Parks Department (where he was a member of the famous “Operation Rhino” team); and Director of Research at the St. Louis Zoological Park in St. Louis, Missouri. At the request of Africa’s National Parks and Wildlife Management Department, Dr. Wallach led an expedition to capture and mark elephants in the Wankie Game Preserve in Rhodesia as part of a migration study. He is also one of the founders, and a former editor, of the Journal of Zoo Animal Medicine. He is a prolific author and has published more than 70 scientific papers and thirteen books including the famous textbook “Diseases of Exotic Animals.” This book is still used today by leading veterinary schools and is on the Smithsonian Institute’s recommended reading list for Zoological Gardens and Aquariums.
Groundbreaking research on Trace Minerals
In 1977, Dr. Wallach discovered the world’s first known case of non-human cystic fibrosis in a selenium-deficient Rhesus monkey while he was a researcher at the Emory University Yerkes National Primate Center in Atlanta, Georgia. At the time, cystic fibrosis was believed to be the result of a human genetic disorder. Dr. Wallach’s monumental discovery set him on a 20-year path of research surrounding the health benefits of selenium and other trace minerals. As a result of this work, he became known as the “Mineral Doctor” and the “Father of Liquid Mineral Supplementation.”
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The founding of Youngevity
In 1997, Dr. Wallach and Ma Lan, MD, MS founded American Longevity, the network marketing company known today as Youngevity. Within five years, the company had a growing and powerful international network of distributors and preferred customers with offices in Canada, Australia, New Zealand, Singapore, South Africa and Japan. Today, Youngevity is a network-marketing leader providing high-quality, innovative and unique products that benefit health conscious consumers and business owners.
First Amendment Advocate
His tireless efforts and dedication to the public’s First Amendment rights to complete information on the therapeutic benefits of nutrition prompted the FDA to establish Qualified Health Claims for Selenium (“may reduce the risk of certain cancers”) and Omega-3 Essential Fatty Acids (“may reduce the risk of coronary heart disease”). Only a few Qualified Health Claims exist, placing Youngevity in a unique position among dietary supplement and direct marketing companies.
Publications
Dr. Wallach is the author and co-author of more than 70 articles published in peer-reviewed journals covering nutritional and pharmaceutical research. He is also a major contributor to thirteen books including the famous textbook “Diseases of Exotic Animals.” This book is still used today by leading veterinary schools and is on the Smithsonian Institute’s recommended reading list for Zoological Gardens and Aquariums.
http://youngevity.com/index.cfm/more/people/joel-d-wallach-bs-dvm-nd/
www.criticalhealthnews.com (Be sure and check this one, too.)
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Now, what about this ODMS program I mentioned earlier? Our aim is to establish this program as an "ODMS certification program" for chefs, food writers, consultants, sponsors and even our staff. We want people to have the tools they need to be not only good chefs with cooking skills and knowledge for example, but people who go about their work with a desire to incorporate their knowledge of ODMS in everything they do to help turn the tide on this terrible disease complex. We will tell you more of our thoughts soon. Meanwhile, learn all you can about Dr. Wallach, and look up his book on Amazon. It's there. I promise, it will change your life if you read it - in a good way.
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FINAL THOUGHTS
If you read this report I hope you learned some new things as I did doing research, building files, building websites, choosing topics and facts and writing. It has been a labor of love for me, and I really enjoyed doing it. Please let me hear from you if you can. The email service I obtained for this project (Proton Mail) is secure, private and encrypted. No one will see your email but me. The email address you should use is theamazingchickenegg@protonmail.com . Thanks! Ray Stanford, Jr.
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THE IDEA HATCHERY IMAGES OF THE MONTH
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