Not MY Pantry!

When I started using Wildtree products I began to learn more about what was really lurking in my pantry! Im not talking about little bugs, or spoiled food, I'm talking about the hidden additives to every box, bottle, envelope and yes, SPICE!

Did you know that the average spice purchased at the store is only 30% Spice and 70% FILLER? EWE!!!

I have been weeding through my spices and noticing things like, "red dye", "sylicone dioxide", MSG, Gluten and on and on.... REALLY? In a Spice?

Does this look familiar?


I was used to seeing this in the box my new shoes came in, NOT my PANTRY!!

But it WAS! In my taco seasoning, my chili seasoning, my SEASONED SALT!! Yes, I said Seasoned Salt! I was appalled!

So after a little more research, I wanted to learn more about what else was hiding out in the spices and products that I used to feed the people I love.

Here is a partial list of additives and preservatives to avoid:


acesulfame-K (acesulfame potassium)
acetylated esters of mono- and diglycerides
ammonium chloride
artificial colors
artificial flavors
aspartame
azodicarbonamide
benzoates in food
benzoyl peroxide
BHA (butylated hydroxyanisole)
BHT (butylated hydroxytoluene)
bromated flour
brominated vegetable oil (BVO)
calcium bromate
calcium disodium EDTA
calcium peroxide
calcium propionate
calcium saccharin
calcium sorbate
calcium stearoyl-2-lactylate
caprocaprylobehenin.
certified colors
cyclamates
cysteine (l-cysteine), as an additive for bread products
DATEM (Diacetyl tartaric and fatty acid esters of mono and diglycerides)
dimethylpolysiloxane
dioctyl sodium sulfosuccinate (DSS)
disodium calcium EDTA
disodium dihydrogen EDTA
disodium guanylate
disodium inosinate
EDTA
ethyl vanillin
FD & C colors
GMO Foods
GMP (disodium guanylate)
hexa-, hepta- and octa-esters of sucrose
HFCS High Fructose Corn Syrup
hydrogenated fats
IMP (disodium inosinate)
irradiated foods
lactylated esters of mono- and diglycerides
methyl silicon
methylparaben
microparticularized whey protein derived fat substitute
monosodium glutamate (MSG)
natamyacin
nitrates/nitrites
partially hydrogenated oil
polydextrose
potassium benzoate
potassium bisulfite
potassium bromate
potassium metabisulfite
potassium sorbate
propionates
propyl gallate
propylene glycol
polypropylene glycol
propylparaben
saccharin
silicon dioxide
sodium aluminum phosphate
sodium aluminum sulfate
sodium benzoate
sodium bisulfite
sodium diacetate
sodium glutamate
sodium nitrate/nitrite
sodium propionate
sodium stearoyl-2-lactylate
sodium sulfite
solvent extracted oils, as standalone single-ingredient oils
sorbic acid
sucralose
sucroglycerides
sucrose polyester
sulfites (sulfur dioxide)
TBHQ (tertiary butylhydroquinone)
tetrasodium EDTA
vanillin

Can you say SCARY? We live in such a "fast paced", "quick fix" , "need it now" society that we have fallen into the trap of convenience.

Wildtree has afforded me the opportunity to slow down, re-think how I shop, cook and eat! Best of all, THERE IS NO MORE LABEL READING! I don't have to worry about what's in my spices, mixes, and sauces because I know FOR SURE that Wildtree Products contain NOTHING but all natural ingredients!

Want to try some of Wildtree's Products? Call 916-868-7562 or email: reba1717@gmail.com

Recipe: Spanish Style Garlic Shrimp

Spanish Style Garlic Shrimp
Serves 4
2 tablespoons Roasted Garlic Grapeseed oil
2 teaspoons fresh lime juice
1 teaspoon Adobo Seasoning Blend
1⁄4 teaspoon crushed red pepper
1 pound jumbo shrimp, peeled and deveined
1 large red bell pepper, cut into 1-inch pieces
6 to 8 skewers soaked in water for 10 minutes
Preheat grill to medium-high. In a bowl combine oil, lime juice,
adobo and pepper flakes. Set aside. Alternately skewer shrimp
and pepper pieces and brush with mixture. Grill shrimp until
opaque, about 1 to 2 minutes per side.

NEW Adobo Seasoning Blend — 10723 — p 8
Roasted Garlic Grapeseed Oil — 10226 — p 7

NEWS: Pancreatic Cancer and High Fructose Corn Syrup

Pancreatic Cancer Patients Have Elevated Fructose Levels New Test May Help in Understanding the Health Effects of High Fructose Intake
Released: 3/16/2010 3:00 PM EDT
Source: Wolters Kluwer Health: Lippincott Williams & Wilkins

Newswise — Patients with pancreatic cancer have higher-than-normal blood levels of the refined sugar fructose, according to a recent study in the journal Pancreas (www.pancreasjournal.com), official journal of the American Pancreatic Association and the Japan Pancreas Society. The journal is published by Lippincott Williams & Wilkins, a part of Wolters Kluwer Health, a leading provider of information and business intelligence for students, professionals, and institutions in medicine, nursing, allied health, and pharmacy.

The study also lends new insights into the way the body handles fructose, compared to other sugars. The results may provide important clues to understanding the health effects of high fructose intake—including a recent study linking consumption of soft drinks to pancreatic cancer risk. The study was led by Anthony P. Heaney, M.D., of David Geffen School of Medicine at UCLA.

Body's Handling of Fructose Is 'Underdeveloped,' Test Suggests
The researchers developed and evaluated a new test to measure the level of fructose in blood samples. Fructose is a natural sugar that, in highly refined and concentrated forms, is widely used in commercially produced foods and beverages, including soft drinks.

After confirming the precision of the new test, the researchers used it to measure fructose levels in healthy volunteers. After an overnight fast, the volunteers drank two cans of sugared soda—which contains a high dose of fructose, in addition to glucose. After drinking the soda, the volunteers' serum fructose level rose dramatically—more than eight times higher within 30 minutes. Fructose level decreased gradually, remaining elevated for longer than two hours.

In contrast, the volunteers' serum glucose levels did not rise as sharply and returned to normal within one hour. The difference suggests that the body is unable to metabolize such a large dose of fructose as rapidly as glucose. "[T]he human capacity to deal with large fructose loads is underdeveloped in comparison to tight physiological glucose control," Dr. Heaney and coauthors write.

In Pancreatic Cancer Patients, Fructose Levels Are Higher
The same test was used to measure fasting fructose levels in patients with pancreatic cancer. Their fructose level was more than twice as high as in healthy volunteers. (The pancreatic cancer patients did not perform the soda/high-fructose test.)

This result takes on special importance in light of preliminary studies linking fructose intake to obesity, diabetes, and other health problems—including pancreatic cancer. Most recently, a study reported that people who regularly drink soda may be more likely to develop pancreatic cancer. In that study, published in the February issue of Cancer Epidemiology Biomarkers & Prevention, people who drank two or more sodas per week had an 87 percent increase in pancreatic cancer risk.

The new test provides a simple new approach to measuring serum fructose level, overcoming the difficulties of previous tests. Measuring fructose levels may provide new insights into the relationship between high sugar intake and pancreatic cancer risk, according to Dr. Heaney and colleagues. "Considering the dramatic increase that has occurred in human fructose consumption and preliminary connections made between fructose intake and obesity rates," they conclude, "we believe that further investigations are urgently necessary to advance our knowledge of human circulating and tissue fructose concentrations and to establish guidelines for the safe consumption of fructose in both healthy subjects and those with a disease."

Recipe: Crab Cakes

Crab Cakes
Serves 4
1 pound lump crabmeat
1 tablespoon fresh parsley, chopped
11⁄2 teaspoons Bayou Blend
2 tablespoons breadcrumbs
1⁄4 cup mayonnaise
1 large egg
1⁄4 cup all-purpose flour
1⁄4 cup Natural Grapeseed Oil
Gently mix crabmeat, parsley, bayou blend, mayonnaise,
breadcrumbs and egg in medium bowl, being careful not to break
up crab lumps. Season with salt and pepper to taste. Divide crab
mixture into 4 portions and shape into a round cake, about 3 inches.
Arrange on a plate; cover with plastic wrap and chill at least 30
minutes. (Can refrigerate up to 24 hours).
Lightly dredge crab cakes in flour. Heat oil in large non-stick
skillet over medium-high heat until hot but not smoking. Gently lay
chilled crab cakes in skillet; pan-fry until outsides are crisp and
browned, 4 to 5 minutes per side. Serve hot with dill dip, tartar
sauce or cocktail sauce.
NEW Bayou Blend — 10724
Natural Grapeseed Oil — 10229

Discontinued Wildtree Products: Limited Quantity Available!

Discontinued products for 2009 – stock is limited

10719 APPLE CRANBERRY JAM
10718 GINGERBREAD CAKE
10716 WHOLE GRAIN CRANBERRY ORANGE BREAD
10717 PUMPKIN PANCAKES
10720 CRANBERRY JALAPENO JELLY
18001 MOROCCAN SALMON SAUCE 8 FL OZ BOTTLE
10060 BLACK BEAN & CORN SALSA 16 OZ JAR
10556 SIZZLIN BLACK BEAN AND CORN SALSA 16 OZ JAR
10663 ROCKIN RED BELL PEPPER SPREAD 8.6 OZ JAR
10417 SEAFOOD SEASONING 3 OZ JAR
10642 KIDZ MAC N CHEESE 6 OZ BOX
10572 BLUE CHEESE WING DRESSING 1.1 OZ JAR
10425 PONZU SAUCE 10 OZ
10681 HUMMUS NATURALLY 9 OZ JAR
10580 RASPBERRY CHEESECAKE BLEND 1.6 OZ JAR
10660 SHRIMP AND CRAB BOIL 2.4 OZ JAR 10674
PARMESAN RICE 10659 SATE DELIGHT 8.8 OZ JAR 10661
CILANTRO LIME RICE 7 OZ BOX
10672 RED BEANS WITH RICE 10619
SEA SALT CRYSTALS 20 OZ BOX
10637 ABSOLUTELY ONION BLEND 1 OZ BAG
10715 Whole Grain Pancake Mix
10427 CINNAMON SUGAR 4 OZ JAR
10583 WILDTREE HOUSE DRESSING 2.85 OZ JAR
10597 UNCLE FRANKS GOOD N SPICY CORN CASSEROLE – 8 OZ BOX
10631 SPANISH RICE 6.85 OZ BOX
18002 STEAK GLAZE 8 FL OZ BOTTLE
10136 THAI HOT & SOUR SAUCE 12 FL OZ BOTTLE

Call me to order: 916-868-7562 or email: reba1717@gmail.com

Don't wait!

Mexican Chicken

INGREDIENTS:

1 egg beaten
2 tablespoons milk
4 skinless boneless chicken breasts
2 cups Blue Corn Chips
3 tablespoons Jalapeno Grapeseed Oil
2 teaspoons Wildtree taco or fajita seasoning

DIRECTIONS:
Preheat Oven 400 degrees
In Plastic Bag Crush Chips and mix in WT Taco or Fajita Seasoning
Mix Egg, Milk
Dip thawed chicken breasts into egg mixture
Roll Coated chicken in crushed corn chips
Place breasts in baking pan
Sprinkle remaining chips over chicken
Drizzle with Jalapeno Grape Seed Oil over each of the breasts
Bake


Serve with Corn Relish, rice

Garlic Chicken

INGREDIENTS:
4 skinless boneless chicken breasts
Garlic Grapeseed Oil
2 tablespoons Wildtree Garlic Galore Seasoning

Directions:
Lightly brush chicken with Garlic Grapeseed Oil
Press Garlic Galore into chicken
Grill until cooked through!


OPTIONS:
Add more Garlic Galore!
OR Marinade the chicken in Garlic Grapeseed Oil and Garlic Galore overnight then grill!


YUM!!

Recipe:Tex-Mex Slider Burgers

Tex-Mex Slider Burgers:
1½ pounds 85% lean ground beef
1 tablespoon Wildtree Hickory Smoked Grilling Grapeseed Oil
2 teaspoons Wildtree California Style Garlic Pepper Blend
Salt to taste
Cheddar cheese slices
8 mini burger buns or soft dinner rolls
Toppings:
Wildtree Guacamole, prepared according to package instructions
Wildtree Fiesta Salsa, prepared according to package instructions
Baby arugula
Red onion, thinly sliced
Preheat grill or grill pan.
In a large bowl, combine ground beef, hickory oil, garlic pepper
and salt. Mix well and form into 8 mini patties. Grill meat to desired
doneness, about 4 minutes per side over medium-high heat.
Add the cheese as soon as the burger is flipped to the second side.
Grill buns until lightly toasted. Dress burgers with guacamole, salsa,
arugula and onions and serve.
Hickory Smoked Grilling Grapeseed Oil — 10629
California Style Garlic Pepper Blend — 10570
Guacamole Seasoning — 10569
Fiesta Salsa Mix — 10697