Members Area
Healthy Recipes Cooking Classes Cooking Classes
Welcome to Happy Cooking CoHappy Cooking Co. Mission StatementEnemies of NutritionHidden DangersSalad Master Product LinesSchedule a Free Healthy Dinner with Happy Cooking Co.Happy Cooking Co. Healthy RecipesHappy Cooking Co. Health ArticlesHappy Cooking Co. VideosHappy Cooking Co. Recipe VideosHappy Cooking Co. Cooking Class ScheduleHappy Cooking Co. FAQBecome an AffiliateHappy Cooking Co. TestimonialsHappy Cooking Co. Favorite LinksContact Happy Cooking Co.

Register to the Newsletter

Newsletter
Get the news straight into your mailbox. Register TODAY to the Happy Cooking Co Newsletter.
ARCHIVES
Happy Cooking Co. 887-867-4045

Health Articles

HEALTH BENEFITS OF VITAMIN B2

Riboflavin or vitamin B2 plays a significant role in the production of energy. It helps in the conversion of carbohydrates to sugar, which fuels the body function.
[read more]

HEALTH BENEFITS OF CORN

Corn is a good source of Thiamin ( Vitamin B1) providing about one-quarter (24.0%) of the daily value for this nutrient in a single cup.
[read more]

HEALTH BENEFITS OF ORANGES

You may already know that oranges are an excellent source of Vitamin C. In just one orange there is a supply of 116.2% of the daily value for vitamin C-but do you know just how important vitamin C and oranges are for good health?
[read more]

THE DIRTY DOZEN FOODS THAT SHOULD BE BOUGHT ORGANIC

EWG has been publishing guides to the "dirty dozen" of most pesticide-contaminated foods since 1995, based on statistical analysis of testing conducted by the USDA and the FDA.The dirty dozen list only reflects measurable pesticide residues on the parts of the foods normally consumed (i.e. after being washed and peeled). We have listed these 12 foods in the following pages, along with recommendations for foods other than fruits and vegetables that are best bought organic.
[read more]

COLON AND LIVER CLEANSING

Many people have problems with their liver, the gallstones (in the bile-ducts of the liver too, even when the gallbladder has been removed) and general digestion. Especially with the 'Western Diet' with too much fat and acidity and with the stress of modern life gallstones develop, although they are rarely noticed, just an occasional pain when eating fat.
[read more]

THE POWER OF BELIEF

Make your self healthier by changing the way you process your thoughts. If we believe that we are creatures created in the image of God (Genesis 1:26) then that secures our reasoning that we too are creators or co-creators.
[read more]

THIAMIN B1

Vitamin B1 also plays a key role in support of the nervous system, where it permits healthy development of the fat-like coverings which surround most nerves (called myelin sheaths). In the absence of vitamin B1, these coverings can degenerate or become damaged.
[read more]

DUPONT NOW IN THE FRYING PAN

By Amy Cortese — TEFLON has been hugely successful for DuPont, which over the last half-century has made the material almost ubiquitous, putting it not just on the frying pans but also on carpets, fast food packaging, clothing, eyeglasses and electrical wires – even the fabric roofs covering football stadiums.
[read more]

NUKING BROCCOLI A NO-NO

Microwaving Zaps Antioxidants in Broccoli — By Jean Nick
[read more]

COOKWARE COATED WITH TEFLON

In two to five minutes on a conventional stovetop, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year.
[read more]

CAN TEFLON MAKE YOU SICK?

Teflon, one of the most popular non-stick pan products, can emit fumes that make you sick if it is allowed to get hot enough.
[read more]

EWG IN THE NEWS

Latest docs revealed in advance of pending enforcement action. From EWG's report New Documents Show Continuing Pattern of Information Supression by DuPont
[read more]

WARNING LABELS ON TEFLON COOKWARE

U.S. Urged to Put Warning Labels on Teflon Cookware. The Environmental Working Group asked the Consumer Product Safety Commission to require manufactures of cookware to place warning labels on their products that caution consumers of the potential health risks of the non-stick coating.
[read more]

TEFLON IN A STICKY SITUATION

Children's Health Environment Coalition. DuPont's Teflon ® works wonders at keeping food from sticking to pots and pans. But after 50 years of use, evidence is mounting that Teflon's key ingredient, perfluorooctanoic acid (PFOA), "sticks" in the environment indefinitely.
[read more]

Warning

REPORT OF FINDINGS OF DR. H.A.MCGUIGAN FOR THE FEDERAL TRADE COMMISSION IN DOCKET CASE NO. 540, WASHINGTON, D.C.

  • Boiling water in aluminum produces hydroxide poison.
  • Boiling an egg in aluminum produces phosphate.
  • Boiling meat in aluminum produces chloride.
  • Frying bacon in aluminum produces a powerful narcotic acid, which in large doses causes comas, or in excessive doses causes death.
  • All vegetables cooked in aluminum produce hydroxide poison, which neutralizes the digestive juices, robbing them of their value to digest food, producing stomach and gastrointestinal trouble, such as stomach ulcers, and colitis.
  • Aluminum poison will produce acidosis, which destroys the red cells producing a condition similar to anemia.
  • The sale of aluminum cooking utensils is prohibited in Germany, France, Belgium, Great Britain, Switzerland, Hungary and Brazil.
This Committee did not originate the above statements. They could be substantiated if there were any way of getting at information in a report classed as “confidential” by the F.T.C. No one has any means of knowing just what the Commission "has found" relative to the safety or harmful effects of aluminum utensils.

Dr. Charles T. Betts, of Toledo, Ohio (now deceased), who made an intensive study of this subject, issued in 1954 a pamphlet entitled “How Does this Government Suppress the Truth About Aluminum?” This is now out of print. Below are a few excerpts there from:

In 1920, a Federal agency was given the task to determine if or not the ingestion of aluminum compounds causes illness, sickness, disease (cancer) or death.

The first serial was published July 1st, 1948, of Edward M.Averill’s report, Docket 540, Federal Trade Commission. On August 20th, I received the second notice from the F.T.C. Secretary, O.B. Johnson, that it is still a confidential document – 25 years after it was rendered – even though public funds, possibly $7,500.00 were used to secure the facts.

It seems impossible that a Federal authority would put such information in a closed file and still worse that they use every means at their command to prevent us from seeing it.

Edward M. Averill was appointed to open the case in 1920. it took over five years , 158 witnesses were called, 1000 exhibits examined, and 4711 closely typewritten pages of testimony taken. More than a quarter of a century has passed since his report was rendered, and so far as we know not one word has reached a single citizen for his health protection.

Dr. Betts got hold of a copy of Averill’s “purported official report” and decided to publish it. The F.T.C. got wind of this, and informed Dr. Betts: “Be advised Commission regards report as confidential documentation and its publication in whole or in part is highly improper … I have affixed the seal of the Federal Trade Commission to the letter, and this seal, according to the statute, shall be judicially noticed.”

(Signed: Otis B. Johnson, Sec’y)