Vani Hari Uncovers the Truth About the Food Industry

Vani Hari 2

TRANSCENDENCE – Live Life Beyond the Ordinary, an FMTV original 5-part docu-series, is all about learning from the personal experiences of those who have been in the darkest trenches, healed from trauma, and recovered from great adversity, to lead us in finding our true potential. Food activist Vani Hari shares her powerful story of doing exactly that. In Episode 1, titled What’s In Our Food?’, Vani shares how a lack of education lead her to illness after illness, and in that feeling of defeat, she finally found her passion to fight.

Vani Hari grew up with two Indian immigrant parents. Being new to America, they naturally trusted the American food system and fully immersed themselves into the culture by taking on the standard American diet; McDonald’s, Wendy’s, whatever they wanted to eat, they did.

These eating habits, mostly caused by a lack of nutrition education, lead to a plethora of different health issues for Vani – asthma, eczema, endometriosis, appendicitis, & allergies – resulting in a life lived in and out of the hospital.

Discouraged and feeling like her body was letting her down, she finally had the passion and drive she needed to really take back control of her health, leading her to question all that she knew about food.

Comparing the standard diet to a healthy diet, her mind was blown, realizing that the majority of the food she had been eating was in fact, not food but heavily processed, dead food created in a laboratory. She quickly changed her diet and eating habits, turning her life, and ultimately her health, around. 

This great change became the catalyst for her to begin a journey of justice in the food industry. Through her blog Food Babe, Vani investigates what really goes into our food and holds big corporations accountable. From food dyes known to cause ADHD, to sports drinks chock full of sugar, she’s tackling the monster that the money-hungry food industry has become, one product at a time. Lack of education is what leads to a life of sickness for her, but she is doing all she can to make sure that doesn’t happen to anyone else. It’s time we all start asking, what’s really in our food?

You can hear all of Vani’s story, along with many other inspiring experts, including Novak Djokovic, Jon Gabriel, Dr. Libby Weaver, Marie Forleo, Vishen Lakhiani, Bruce Lipton, Dr. Mark Hyman, and more in TRANSCENDENCE

Secrets of the Food Industry


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The Healing Benefits of Pomegranate

Often referred to is as “ the divine fruit,” the Pomegranate is classified as a berry, and is the size of a grapefruit with a semi-hexagonal shape, and thick and hard ruby-reddish skin. Each seed has a surrounding water-laden pulp, ranging in color from pink to deep red or purple. The seeds are embedded in several white, spongy membranes, which are compactly encased.

Believed to have been harvested in the Garden of Eden, the Pomegranate is part of many ancient folk traditions – all of which consider it a form of medicine. In ayurveda, it is a symbol of both fertility and prosperity. It is considered a fruit-medicine. The pomegranate’s flowers, leaves, bark, peel and of course seeds are all edible.

Botanical Name:

Punica granatum

Native to

Iran and India

Healing benefits

  • Full of antioxidants, vitamin C and potassium

  • Controls body weight

  • Reduces cholesterol

  • Fights against cell damage

  • Inhibits viral infections

  • Pomegranate extracts have anti-bacterial effects which combat dental plaque

Aids with conditions such as

  • Heart disease

  • Cancer, especially prostrate and breast

  • Symptoms of diarrhea

For thousands of years, the pomegranate has been extensively used as a source of food-medicine in ayurveda. The rind and bark are used as a traditional remedy against diarrhea, dysentery and intestinal parasites.

Pomegranate juice also helps to reduce body heat and is useful for people suffering from low blood pressure. In addition, its seeds and juice are considered a tonic for the heart and throat, and help to burn toxins.

The flower juice, rind and tree bark also aid with the following: stopping nose and gum bleeds, toning skin, firming-up sagging breasts (after being blended with mustard oil), and treating hemorrhoids.

It is also fantastic for oral health (immediately controlling bad breath), slowing down the aging process, and (when used as eye drops) for slowing the development of cataracts.

Cautions

Eating pomegranates might interfere with certain medications in the same way that grapefruit juice does. Be sure to ask your doctor or pharmacist about drug interactions.

The pomegranate’s wine-red juice will stain your fingers, clothes and countertops. My best trick for getting the seeds out is submerging the fruit under water. This with soften the berry, making the seed removal much easier and cleaner.

Recipe: Vegetarian Fesenjān (A traditional Persian dish)

This recipe is best served over brown rice, quinoa, or roasted or raw vegetables.

Ingredients:

  • 2 cups of walnuts (ayurvedic option: soaked over night)

  • 2 large onions, finely chopped

  • 1/4 tsp ground saffron, dissolved in 1 tabs hot water

  • 1 tsp ground coriander

  • 3/4 cup of pomegranate molasses (make your own by reducing the juice over low heat)

  • 10 dried prunes (ayurvedic option: soaked in water overnight)

  • 3 tbs olive oil

  • Salt and pepper to taste

Procedure

Finely grind the walnuts using a food processor or coffee grinder. Heat one tablespoon of oil in a heavy bottom pan and set over medium heat. Add onions and cook until the onion is soft and translucent.

Add saffron water and ground coriander, stir. Add grounded walnuts; stir back and forth to prevent sticking. Continue to cook until the walnuts begin to release their oil – should take about a minute or so.

Now add the pomegranate molasses and a cup or more of water (if the sauce seems to thicken, add more water). Add salt and pepper to taste. Bring to a simmer. Add the prunes, and then give it another stir or two.

Lower the heat; simmer for about 45 minutes to an hour. Taste and adjust seasoning as needed.

Bon Appetit!

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