high in protein high in essential omega-3 & 6 fatty acids
no hydrogenated fats or oil added high in calcium & iron
high in all four isoflavones, including cancer-fighting genistein
lab certified non-GMO acrylamide: 'very low to none'
uses revolutionary new process to preserve shelf-life -- which
retards rancidity and keeps product fresh longer.
comes in six delicious, filling flavors . . .
facsimile still available from Lumen Foods as "Stonewall's Jerquee" -- See availability
e are frequently asked about what diets are the most "health supporting," what foods "should we avoid," what snacks can "we include," etc. (Such volume of queries is the reason we created a free section, covering book reviews on the relationship between lifestyle and degenerative disease.)
Based on our own research on changes in dietary habits in the West over the last 100 years, we have come to the conclusion that one of the leading contributors to the upsurge in cancer, heart disease, diabetes, and other degenerative disease is diet ... and few areas present so deplorable a picture of disease-inducement as the current state of between-meal snacks.
Today's processed foods, and most particularly snacks, tend to be high in fat -- unhealthy saturated fats, not essential fatty acids; high in their sodium to potassium ratio; many contain potentially harmful additives, such as nitrates; and many are not well preserved with natural ingredients -- giving rise to undetectably high levels of microbial growth, and fat oxidation.
The majority of those snacks which do prance on the retail shelf with declarations of "All Natural" or "Organic," are not healthy, either ---- better than 90% of them use either a high level of saturated fats, or -- going in the other direction, unprotected fats for which there is no protection against rancidity and the development of free radicals. Moreover (on a more controversial note), most contain high levels of a cancer-causing derivative called "acrylamide," according Sweden's National Food Administration (see side panel at right). This would includes almost all potato, corn and tortilla chips; pretzels; corn puffs; pork rinds; french fries --- not to mention breads, donuts, and a smorgasborg of other baked items, etc.
These snacks comprise a huge percentage of what constitutes the oft-mentioned "Western diet." If the work conducted in Sweden is confirmed elsewhere and the cancer-causing threshold for consumption of acrylamide by humans is confirmed as being in line with current usage, acrylamides may eventually become a labelled item for food products.
A Truly 'Healthy' Snack
We believe that Daibutsu is one of the most delicious, healthy between-meal snacks you'll ever try. We are proud to add it to the Alpha Omega Labs family of products . . .
Eat Right Out of the Bag ... Or
Microwave For 10 Seconds
For a Hot, Sizzlin' Snack
Unlike 'real jerky,' Daibutsu can be eaten right out of the bag -- or microwaved for 10 seconds for a hot, meaty snack ... try a bag today!
A Mountain of Evidence
On The Positive Benefits
Despite the scare tactics by competing interests, trying to bad mouth soy, the evidence of health benefits is nothing short of voluminous.
One group of compounds, isoflavones, is unique to soy and its many benefits, including inhibition of breast cancer and forestalling of post-menopausal complications, are quite well-documented.
Daibutsu has been lab-tested and found to contain not less then the following contents of the four isoflavones:
Genistein --- 220 mgm/g
Daidzein --- 140 mgm/g
Genistin --- 60 mgm/g
Daidzin --- 17 mgm/g
A Hidden Cancer
Agent in Snack Foods?
In April, 2002, officials from the National Food Administration (a Swedish government agency), working in conjunction with Stockholm University, announced that certain snacks and baked goods, including French fries, bread, biscuits - even chocolate - contained extraordinarily high levels of acrylamide - a compound which even the politically active U.S. Environmental Protection Agency lists as a medium hazard 'probable human carcinogen.' (See Mallinckrodt Baker's warning statement for acrylamide, which it manufactures). Other European research scientists, including a British group confirmed the findings, which lead to a series of ad hoc meetings among world-noted cancer experts.
" . . . the genotoxic studies have indicated that there is no threshold value for the risk of cancer induced by acrylamide, i.e. there is no dose of acrylamide so low that it does not increase the risk of cancer . . . it may now be possible to explain some of the cases of cancer caused by food."
National Food Administration (Sweden)
The research was subsequently published in the Journal of Agriculture and Food Chemistry (August 14, 2002), along with the mass media - which produced its own smorgasborg of insights which ran throughout the summer. The finding that the consumption of a single potato chip would bring acrylamide intake up to the WHO (World Health Organization) maximum for drinking water, led that organization to announce an emergency meeting -- which lead the U.N. agency to announce that "... acrylamide in food poses a significant, but yet undetermined, amount of risk to consumers ..." and the U.S. Food & Drug Administration to announce that the evidence is insufficient to warrant any changes in current dietary recommendations (a position shared by others in the academic community -- though it should be noted this is the same position that orthodoxy held on cigarette smoking as a lifestyle choice up until the 1960's).
Although we would agree there is much more research to be done --- (one source was critical for the extraction of rodent toxicology data to humans, which, if correct, would mean that the average human would have to consume 165 lbs. of potato chips per day to get even one-tenth of the lowest observed toxic dose) --- there is something everyone can easily do NOW. Most cancer is, after all, a condition created by the buildup of cellular "insults" from multiple sources over a period of time. Very rarely is a cancer induced because of one source over a relatively short time span.
It is with this in mind that Alpha Omega Labs' had Daibutsu tested and obtained the following analysis --- (please keep in mind that 10 parts per billion is the minimum threshold at which acrylamide can even be detected):
--- Daibutsu - "Beef Burgundy" (11 ppb)
--- Daibutsu - "Spicy Beef" (11 ppb)
--- Daibutsu - "BBQ Beef" (22 ppb)
--- Daibutsu - "Teriyaki" (undetectable)
--- Daibutsu - "Sweet Ham" (undetectable)
--- Daibutsu - "Pepperoni" (12 ppb)
Compared to other snack foods, which can range from 300 to 1,000 ppb or more -- these figures indicate that Daibutsu contains a level of acrylamide from cooking that is 'little to none.'