Figs - A popular aphrodisiac with the ancient Greeks and Egyptians. These crunchy sweet yet soft luscious fruit are known to build up sexual stamina because of the high amino acid content.

Garlic – Probably best not to eat this just before your Valentine’s date. However, garlic contains allicin, which is an active ingredient that increases blood flow to both your sexual organs, resulting in a stronger erection in guys and better orgasms for guys and girls.

Coffee for her - I normally am so against coffee but once in a while might be good for your sex life! Scientists discovered that coffee boosts the female libido. This works best for girls that don’t drink coffee regularly. Yay me!

Damiana Tea for him – Damiana tea contains a South American herb that will stimulate his nether regions. with an active ingredient called gonzalitosin. This induces a feeling of mild euphoria and a tingling sensation in the penis. So what if your man doesn’t drink tea, tell him about this and he’ll be saying, “put the kettle on. right. now.”

Cinnamon for him - Cakes and buns with cinnamon will actually repel my sweetie because he HATES cinnamon but usually (for normal guys) the smell of cinnamon is one of the most arousing smells for men. I’ve heard that the smell arouses the guy and sends that much needed blood flow to the penis.

St. John’s Wort – This herb really needs to be renamed because don’t most people NOT want to consume the wort of St. John? I don’t! Back to this herb. It’s commonly known to lift a sad mood, but did you know it can also do wonders for a lowly libido?

Ginkgo Biloba for him - Taking Ginkgo Biloba will boost the blood flow enough to help maintain an erection, if you’ve been having issues with that.

Gingseng - Ancient Asian secrets do not tell a lie. Gingseng enhances the libido now and has for more than 7,000 years. It gets blood flow to the genitals, as well as perking up your mental and physical energy.

Other aphrodisiacs: The following foods will get your body GOING: asparagus, cucumbers, onion, garlic, leeks, oysters, ginger, chives, scallion, black pepper, honey, cinnamon, avocado, cayenne pepper, carrots, cardamom, fennel, bananas, anise, horseradish and tumeric. Lastly, foods containing high concentrations of essential omega 3 fatty acids can boost your body’s sex drive.

So where does all of this extra salt come from? According to Heart Healthy Magazine, “Roughly 10 percent of the salt in our diet comes from the salt we add ourselves (the salt we season with while cooking or sprinkle at the table) and 10 percent is naturally occurring. The vast majority of salt—amounting to about 80 percent of daily intake—comes from processed foods. Salt is added to processed foods to achieve a (very salty) taste profile. In many situations adding salt is what makes cheap, un-tasty food palatable. Salt also is added for stability and preservation reasons. But the amount of salt added is clearly above and beyond what’s required for the safety and function of the food supply. The simple math leads to the conclusion that going easy with the salt shaker is hardly going to put a dent in the unhealthy amount of salt in the typical American diet. It’s also hard to trust our taste buds when salt is involved. Some foods taste quite salty because the salt is on the surface, while other sodium-saturated dishes don’t taste salty at all because other flavors and textures (namely, lots of fat and sugars) cover up the salt.”

You can add great flavor to any of your dishes without salt. Here are just a few suggestions and alternatives to your meals. Getting active is another great way to keep your heart strong. Grab some friends and head to the park. Not only is this a great way to get your heart pumping (safely and within your limits), but you can also catch up on the latest gossip, a great stress reliever! President Obama has proclaimed February as American Heart Month. February 5, 2010 was National Wear Red Day, I hope you all wore red to show your support. But wearing red to show your support is not limited to one day a year. Wear red and share your ideas and tips with everyone, everywhere.

Here’s the Q&A with Michael Pollan, Robert Kenner, Eric Schlosser and Elise Pearlstein:

How did this film initially come about?
Kenner: Eric Schlosser and I had been wanting to do a documentary version of his book, Fast Food Nation. And, for one reason or another, it didn’t happen. By the time Food, Inc. started to come together, we began talking and realized that all food has become like fast food, and all food is being created in the same manner as fast food.

How has fast food changed the food we buy at the supermarket?
Schlosser: The enormous buying power of the fast food industry helped to transform the entire food production system of the United States. So even when you purchase food at the supermarket, you’re likely to be getting products that came from factories, feedlots and suppliers that emerged to serve the fast food chains.

How many years did it take to do this film and what were the challenges?
Kenner: From when Eric and I began talking, about 6 or 7 years. The film itself about 2 ½ years. It has taken a lot longer than we expected because we were denied access to so many places.

Pearlstein: When Robby brought me into the project, he was adamant about wanting to hear all sides of the story, but it was nearly impossible to gain access onto industrial farms and into large food corporations. They just would not let us in. It felt like it would have been easier to penetrate the Pentagon than to get into a company that makes breakfast cereal. The legal challenges on this film were also unique. We found it necessary to consult with a first amendment lawyer throughout the entire filming process.

Who or what influenced your film?
Kenner: This film was really influenced by Eric Schlosser and Fast Food Nation, but then as we were progressing and had actually gotten funding, it became very influenced as well by Michael Pollan and his book Omnivore’s Dilemma.

And then, as we went out into the world, we became really incredibly influenced by a lot of the farmers we met.

What was the most surprising thing you learned?
Kenner: As we set out to find out how our food was made, I think the thing that really became most shocking is when we were talking to a woman, Barbara Kowalcyk, who had lost her son to eating a hamburger with E. coli, and she’s now dedicated her life to trying to make the food system safer. It’s the only way she can recover from the loss of her child. But when I asked her what she eats, she told me she couldn’t tell me because she would be sued if she answered.

Or we see Carol possibly losing her chicken farm … or we see Moe, a seed cleaner who’s just being sued for amounts that there’s no way he can pay, even though he’s not guilty of anything. Then we realized there’s something going on out there that supersedes foods. Our rights are being denied in ways that I had never imagined. And it was scary and shocking. And that was my biggest surprise.

So, what does our current industrialized food system say about our values as a nation?
Pollan: It says we value cheap, fast and easy when it comes to food like so many other things, and we have lost any connection to where our food comes from.

Kenner: I met a cattle rancher and he said, you know, we used to be scared of the Soviet Union or we used to think we were so much better than the Soviet Union because we had many places to buy things. And we had many choices. We thought if we were ever taken over, we’d be dominated where we’d have to buy one thing from one company, and how that’s not the American way. And he said you look around now, and there’s like one or two companies dominating everything in the food world. We’ve become what we were always terrified of.

And that just always haunted me – how could this happen in America? It seems very un-American that we would be so dominated, and then so intimidated by the companies that are dominating this marketplace.

How has the revolving door relationship between giant food companies and Washington affected the food industry?
Pearlstein: We discovered that the food industry has managed to shape a lot of laws in their favor. For example, massive factory farms are not considered real factories, so they are exempt from emissions standards that other factories face. A surprising degree of regulation is voluntary, not mandatory, which ends up favoring the industry.

What have been the consequences for the American consumer?
Kenner: Most American consumers think that we are being protected. But that is not the case. Right now the USDA does not have the authority to shut down a plant that is producing contaminated meat. The FDA and the USDA have had their inspectors cut back. And it’s for these companies now to self-police, and what we’ve found is, when there’s a financial interest involved, these companies would rather make the money and be sued than correct it. Self-policing has really just been a miserable failure. And I think that’s been really quite harmful to the American consumer and to the American worker.

Pearlstein: The food industry has succeeded in keeping some very important information about their products hidden from consumers. It’s outrageous that genetically modified foods don’t need to be labeled. Today more than 70% of processed foods in the supermarket are genetically modified and we have absolutely no way of knowing. Whatever your position, you should have the right to make informed choices, and we don’t. Now the FDA is contemplating whether or not to label meat and milk from cloned cows. It seems very basic that consumers should have the right to know if they’re eating a cloned steak.

Is it possible to feed a nation of millions without this kind of industrialized processing?
Pollan: Yes. There are alternative ways of producing food that could improve Americans’ health. Quality matters as much as quantity and yield is not the measure of a healthy food system. Quantity improves a population’s health up to a point; after that, quality and diversity matters more. And it’s wrong to assume that the industrialized food system is feeding everyone well or keeping the population healthy. It’s failing on both counts.

There is a section of the film that reveals how illegal immigrants are the faceless workers that help to bring food to our tables. Can you give us a profile of the average worker?
Schlosser: The typical farm worker is a young, Latino male who does not speak English and earns about $10,000 a year. The typical meatpacking worker has a similar background but earns about twice that amount. A very large proportion of the nation’s farm workers and meatpackers are illegal immigrants.

Why are there so many Spanish-speaking workers?
Kenner: The same thing that created obesity in this country, which is large productions of cheap corn, has put farmers out of work in foreign countries, whether it’s Mexico, Latin America or around the world. And those farmers can no longer grow food and compete with the U.S.’ subsidized food. So a lot of these farmers needed jobs and ended up coming into this country to work in our food production.

And they have been here for a number of years. But what’s happened is that we’ve decided that it’s no longer in the best interests of this country to have them here. But yet, these companies still need these people and they’re desperate, so they work out deals where they can have a few people arrested at a certain time so it doesn’t affect production. But it affects people’s lives. And these people are being deported, put in jail and sent away, but yet, the companies can go on and it really doesn’t affect their assembly line. And what happens is that they are replaced by other, desperate immigrant groups.

Could the American food industry exist without illegal immigrants?
Schlosser: The food industry would not only survive, but it would have a much more stable workforce. We would have much less rural poverty. And the annual food bill of the typical American family would barely increase. Doubling the hourly wage of every farm worker in this country might add $50 at most to a family’s annual food bill.

What are scientists doing to our food and is it about helping food companies’ bottom line or about feeding a growing population?
Schlosser: Some scientists are trying to produce foods that are healthier, easier to grow, and better for the environment. But most of the food scientists are trying to create things that will taste good and can be made cheaply without any regard to their social or environmental consequences.

I am not opposed to food science. What matters is how that science is used … and for whose benefit.

Can a person eat a healthy diet from things they buy in the supermarket if they are not buying organic? If so, how?
Pollan: Yes, the supermarkets still carry real food. The key is to shop the perimeter of the store and stay out of the middle where most of the processed food lurks.

How are low-income families impacted at the supermarket?
Kenner: Things are really stacked against low-income families in this country. There is a definite desire of the food companies to sell more product to these people because they have less time, they’re working really hard and they have fewer hours in their day to cook. And the fast food is very reasonably priced. Coke is selling for less than water. So when these things are happening, it’s easier for low-income families sometimes to just go in and have a quick meal if they don’t get home until 10 o’clock at night. At the moment, our food is unfairly priced towards bad food.

And, in the same way that tobacco companies went after low-income people because they were heavy users, food companies are going after low-income people because they can market to them, they can make it look very appealing.

What can low-income families do to eat healthier?
Schlosser: As much as possible, they can avoid cheap, processed foods and fast foods. It’s possible to eat well and inexpensively. But it takes more time and effort to do so, and that’s not easy when you’re working two jobs and trying to just to keep your head above water. The sad thing is that these cheap foods are ultimately much more expensive when you factor in the costs of all the health problems that come later.

Pollan: It’s possible to eat healthy food on a budget but it takes a greater investment of time. If you are willing to cook and plan ahead, you can eat local, sustainable food on a budget.

If someone wanted to get involved and help change the system, what would you suggest they do?
Pearlstein: I hope people will want to be more engaged in the process of eating and shopping for food. We have learned that there are a lot of different fronts to fight on this one, and people can see what most resonates with them. Maybe it’s really just “voting with their forks” – eating less meat, buying different food, buying from companies they feel good about, going to farmers markets.

People can try to find a CSA – community supported agriculture – where you buy a share in a farm and get local food all year. That really helps support farmers and you get fresh, seasonal food. On the local political level, people can work on food access issues, like getting more markets into low income communities, getting better lunch programs in schools, trying to get sodas out of schools. And on a national level, we’ve learned that reforming the Farm Bill would have a huge influence on our food system. It requires some education, but it is something we should care about.

What do you hope people take away from this film?
Schlosser: I hope it opens their eyes.

Kenner: That things can change in this country. It changed against the big tobacco companies. We have to influence the government and readjust these scales back into the interests of the consumer. We did it before, and we can do it again.

Pollan: A deeper knowledge of where their food comes from and a sense of outrage over how their food is being produced and a sense of hope and possibility of the alternatives springing up around the country. Food, Inc. is the most important and powerful film about our food system in a generation.

Get it at Amazon (It’s on sale right now for $9.99)

2.Get up and do something! Go for a walk and check out your neighborhood, window shop at the mall, take your dog for a jog at the park or join a gym and take advantage of their exercise classes. It doesn’t matter where you are or what you do, just get active. Get your heart pumping for at least 45 minutes each day.

3.Everyone needs time to wind down, especially after a stressful day. Find a hobby! Try learning to play a new instrument, cooking an unfamiliar dish, knitting, bird watching…etc. The possibilities are endless!

4.Laugh and smile! Laughing increases the levels of endorphins in your body making you less stressed and with a healthier immune system. Pop in a funny movie that will get you laughing in no time. Studies have shown that with just 15 minutes of laughter (even fake laughter) will burn 10 to 40 calories, depending on weight. Ever heard of laughter yoga? Pretty interesting.

5.Be positive. Living your life with the, “Why me?” attitude will only weigh you down. Life is a beautiful and precious thing. Don’t sweat the small stuff! Instead of questioning yourself and your self worth, question what you can do to make it better? There is always room for improvement.

6.Cut out the toxins – smoking, drugs and excessive alcohol consumption.

7.Adopt a pet! I can’t think of another way to get active. Pets are wonderful and loyal companions and they will show you unconditional love 24/7. Plus, you will always have an excuse to get out of the house to take them for walk. It’s a win-win situation!

8.Avoid these 5 ingredients as much as possible.

9.Track your ticker! 8.6 million women die from heart disease each year, worldwide. Get your blood pressure checked regularly and follow a heart healthy diet. Just by reducing your sodium intake and exercising everyday, you are on your way to a healthier heart.

10.Get those ZzzZzz! Try to sleep 6-8 hours every night. Everyone is busy, but your body needs time to recharge. By getting the recommended hours of sleep you will feel refreshed and energized in the morning. This will set your mood for the whole day.

Designed by a former NASA engineer, Reeboks EasyTone running shoes were created to tone your butt, thighs and hamstrings by 28 percent. Unlike the MBT’s (the original ‘rocker style’ shoes) and Sketchers Shape-ups, the EasyTone’s are more streetwear ready and definitely don’t look like weird alien shoes. The soles of the shoes are basically two pod-like pads, one is on the heel, the other is on the ball. Having only two pads requires much stability and balance (two qualities that I have yet to master).

One of my favorite fashion blogs, Adventures in the Stiletto Jungle, did a three part review of the EasyTone’s:

“I’ve been wearing Reebok EasyTone sneakers for the past couple of weeks now– mainly on my weekend walks around the neighborhood and when I run errands, such as trips to the grocery store or Target. While I initially felt that my legs were a little more tired after walking in EasyTone sneakers than normal athletic sneakers, I can now confirm that the feeling intensified with more wear. There is definitely something going on with these new Reeboks!”

I think I know what I’m asking Santa for this year!

“…Artificial sweeteners like saccharin (Sweet’N Low), sucralose (Splenda) or aspartame (NutraSweet) are lab-created chemicals that are food-additives; they should not be considered “food.”

Some experts think that artificial sweeteners belong to a class of harmful chemicals called “excitotoxins” which can make brain cells fire like crazy, damaging or killing them. They can cause free radical damage in nerve cells. I wonder – if in time- we will find a connection between people who use excessive amounts of the pretty packets with those who experience conditions stemming from their head, for example, depression, panic attacks, seizures, Alzheimer’s or Parkinson’s disease and even manic depression.

I am particularly annoyed that many diabetes educators promote artificial sweeteners to people with diabetes, Why? Because some preliminary studies point to their detrimental effect on blood sugar and pancreatic function. Even more disturbing, a Duke University study has concluded these compounds may actually contribute to obesity, not weight loss!

The artificial sweetener story gets confusing because a few studies insist that human consumption is safe. So here is some research which explains why I shy away from non-natural sweeteners:

–A 2008 study published in Preventative Medicine concluded that, “Regular use of artificial sweeteners for 10 years or more was positively associated with urinary tract tumors.”

–In January 2009, the trial began for McNeil-PPC, Inc. versus the sugar industry. Makers of Splenda have to defend themselves against claims that they used false advertising or deceptive marketing campaigns in order to convince Americans that Splenda is natural and safe because it comes from sugar. (It may start out that way, but the end product does not occur in nature, hence the trouble.)

–A 2008 Duke University study published in The Journal of Toxicology and Environmental Health concluded that sucralose contributes to obesity, destroys your healthy camp of intestinal bacteria and may interfere with absorption of prescription drugs.

–A study by researchers at the University of Florida found that aspartame may increase the frequency of migraines by up to 50 percent.

–At higher temperatures, a compound in aspartame converts to formaldehyde and then to another chemical which could spark neurological symptoms that could be mistaken for multiple sclerosis. “

Source

1. Denny’s
2. Chili’s
3. Baskin-Robbins
4. Carl’s Jr.
5. Continue Reading

“The final implementation earlier this month of Turkey’s ban on smoking was hailed as a huge victory for public health. On billboards all around Istanbul, smiley-faced bubbles floated across clear blue skies alongside messages such as “Hello to a smoke-free Turkey.” But one environmental engineer says it will take more than banning cigarettes in enclosed spaces to truly clear the air.

While some have portrayed the ban as part of a broader anti-vice campaign by the Islamist-rooted Justice and Development Party (AKP) government, Eylem Tuncaelli sees it more as a way for political leaders to avoid dealing with the country’s real air-pollution problems.

Industrial pollution causes cancer too
“Unfortunately, it is impossible to speak of smoke-free air space in Turkey,” Tuncaelli, the president of the Istanbul branch of the Environmental Engineers’ Chamber (ÇMO), told the media-advocacy group Bianet. “People are facing the risk of cancer even without being exposed to cigarette smoke.”

In Dilovası, an industrial city in the Marmara region, levels of air-borne toxins are 30 times higher than European Union standards, Tuncaelli said, adding that 32 percent of deaths in the area in recent years have been attributed to cancer.

300,000 tons of sulfur oxide
In the southwest city of Yatağan, a coal-fired power plant has spewed more than 300,000 tons of sulfur dioxide into the air since it opened in 1982. Environmentalists have called for the facility to be shut down.

Tuncaelli says environmental laws are often not enforced, allowing factories to get away with not controlling or filtering their emissions. Adds the engineer: “If the ‘smoke-free air space’ slogan is meant to be supported, it is much more important to reduce air pollution caused by the industry before banning cigarettes.” Via: “Smoke-free Air Space? What About Dilovası and Yatağan?”

source

“If you’re a Whole Foods shopper who occasionally peruses the market’s free pamphlets and brochures, you might know a thing or two about the dangers of irradiated food–at least, that’s where I learned about it. We hear a lot of talk about harmful ingredients: dyes, preservatives, trans fats, and HFCS, for instance, but little is mentioned about this equally harmful process that can alter the molecular composition of the food you eat, damaging valuable vitamins, minerals, and enzymes, all in the name of making said food safer.

During irradiation, food is exposed to ionizing radiation in an effort to destroy microorganisms, viruses, bacteria, or insects that could be dangerous if consumed by people. In addition to sanitizing our food, irradiation can also be used to prevent sprouting, delay ripening, or increase juice yield–in other words, messing with a fruit or vegetable’s natural life process or progression. How exactly does irradiation achieve all these things? By damaging the DNA of the food in question, basically stunting any growth.

Considering how much time and effort is spent attempting to halt or reverse DNA damage to our own cells, then, it’s ironic that … ”

Continue reading

1. Water. Filling up with water can suppress hunger and the more water you drink, the less you retain. I’m not recommending eight 8-ounce servings, I’m talking about a gallon a day! Drink that water!

2. Green Tea. You can drink it hot or iced, flavored or unflavored, caffeinated or decaffeinated. You can get little packets to add to your water bottle or you can get it in capsule form. No matter how you take it, green tea works! Green tea helps your body use more fat for energy. It isn’t a miracle drug, but a little weight loss along with the anti-cancer and heart disease prevention properties of green tea sure can do wonders for a person’s health!

3. Soup. This is a no-brainer. Eight ounces of soup vs. eight ounces of lasagna. Both will fill you up but that soup is guaranteed to have far fewer calories than the lasagna. Whether you start your meal with two glasses of water or a bowl of soup, you get the same result. You’ll feel full quickly and take in a whole lot fewer calories.

4. Grapefruit. Grapefruit has been shown to reduce insulin levels. If you are one of the many in the world today who are insulin resistant and your body is overloaded with insulin, try having half a grapefruit before each meal (halving a grapefruit!). As with green tea, you may not notice a miracle but the combination of the grapefruit and a healthy, low fat, lower calorie diet just might net some results.

5. Apples. Apples have plenty of fiber and that is just plain good for you. Nobody has proven why but the scent of apples has been said to have an appetite suppressing quality.

6. Broccoli. Broccoli is loaded with fiber and bodybuilders love it for its estrogen fighting properties. Estrogen, while being a very important hormone can just be a drag if we have too much of it. Estrogen helps us store fat for the next baby.

7. Low-Fat Yogurt. A low calorie diet with low fat dairy included seems to produce more weight loss than a low calorie diet without dairy. If you can’t have ice cream when you’re dieting, why not allow yourself some low fat yogurt as a treat?

8. Low-Fat Protein. Chicken breasts, turkey breasts, and lean cuts of beef and pork not only satisfy hunger but they can be readily used by your body to create more muscle or maintain the muscle you have. Muscle is a good thing in that it requires more calories per hour to maintain than fat (it burns fat) and it makes us look slimmer.

9. Oatmeal. Got fiber? Oatmeal will fill you up, stick to your ribs and give you body a much needed dose of fiber. Just stay away from the flavored instant oatmeal that is usually loaded with sugar. Buy the tub of Quaker Oats (it is much cheaper than packaged instant oatmeal) and try adding a fresh, chopped apple, some cinnamon and a bit of Splenda to it.

10. Jalapeno Peppers. Capsaicin is a chemical found in Jalapeno and cayenne peppers that causes the human body to release stress hormones and thereby boost metabolism. If a food makes you sweat, it is burning calories.

Incorporate any of these items into your daily nutrition plan and you’ll likely notice a difference in your weight loss efforts. After all, every little bit helps!

source

When DEET was used in studies by scientists at Duke University, prolonged topical use on rats resulted in their brain death. How does that translate into human topical use? The DEET industry has always questioned these studies but have clearly known that DEET has a negative effect on health.

Whatever the case and to simply play it safe, keep yourself and your family safe: Stay away from products containing DEET. It’s that logical.

Click here to see a slideshow featuring DEET-free products.

“A higher intake of vitamin E can cut the risk of lung cancer by more than half, researchers from the University of Texas M.D. Anderson Cancer Center has found.

In a new study published in the International Journal of Cancer, researchers used the National Cancer Institute’s Health Habits and History Questionnaire and Food Frequency Questionnaire to assess the dietary intakes of 1,088 lung cancer patients and 1,414 healthy participants. Participants were further surveyed about various lifestyle factors, including smoking.

The average age of the healthy participants was 60.8, while the average age of the lung cancer participants was 61.7.

Vitamin E occurs in two main groups, the tocopherols and tocotrienols. Each of these groups, in turn, contains four varieties, named alpha, beta, gamma and delta. For the current study, the researchers analyzed participants’ dietary tocopherol intake, dividing it up based on which form it occurred in.

“To the best of our knowledge, this is the first study to compare dietary intakes of the different forms of tocopherols (alpha-, beta-, gamma and delta-tocopherol) and lung cancer risk,” the researchers wrote.

The researchers divided participants into groups based on intake of tocopherols in general and the four different varieties individually, then compared the rate of lung cancer between the groups.

Participants with the highest tocopherol intake were found to have a 55 percent lower risk of lung cancer than participants with the lowest intakes. The average intakes of the two groups were more than 12.95 milligrams per day and less than 6.68 milligrams per day, respectively.

A powerful protective correlation also showed up for alpha-tocopherol, with those consuming the most having a 53 percent lower risk of lung cancer than those with the lowest intake. The highest alpha-tocopherol intake averaged more than 7.73 milligrams per day, while the lowest averaged less than 4.13 milligrams per day.

Higher consumption of beta-, gamma- or delta-tocopherol alone, however, appeared to have no influence on cancer risk.

“We found consistent independent associations for increased dietary alpha-tocopherol intake and risk reduction but did not find independent associations for gamma-, beta- and delta-tocopherol in lung cancer risk,” the researchers wrote.

The European diet typically contains vitamin E in the form of alpha-tocopherol, while the U.S. diet tends to contain it in the form of gamma-tocopherol. Vitamin pills contain mostly alpha-tocopherol.

The study was not designed to analyze by what mechanism tocopherols in general or alpha-tocopherol in particular might act to reduce cancer risk.

“Our data should be useful in stimulating additional epidemiologic and basic science research in the relationship of different forms of vitamin E and cancer,” the researchers wrote.

Foods high in vitamin E include asparagus, avocado, green leafy vegetables, nuts, olives, seeds and wheat germ. A variety of vegetable oils, including canola, corn, cottonseed, red palm, sunflower and soybean are also high in the vitamin.

The new study is not the first to link vitamin E with cancer protection. The vitamin is well known to function as an antioxidant, meaning that it plays an important role in removing particles known as free radicals from the body. These electrically charged molecules are believed to be responsible for some of the cell damage that leads to cancer, other diseases, and the symptoms of aging.”

“New research that uses an innovative approach to study, for the first time, the relative contributions of food and exercise habits to the development of the obesity epidemic has concluded that the rise in obesity in the United States since the 1970s was virtually all due to increased energy intake.

“There have been a lot of assumptions that both reduced physical activity and increased energy intake have been major drivers of the obesity epidemic. Until now, nobody has proposed how to quantify their relative contributions to the rise in obesity since the 1970s. This study demonstrates that the weight gain in the American population seems to be virtually all explained by eating more calories. It appears that changes in physical activity played a minimal role,” said the study’s leader, Professor Boyd Swinburn, chair of population health and director of the World Health Organization Collaborating Centre for Obesity Prevention at Deakin University in Australia….”

Read the full article

“A lot of Americans think they’re eating a healthy diet these days. But it’s easy to be fooled by our assumptions and the ways that food manufacturers play on them.

Take chicken. The average American eats about 90 pounds of it a year, more than twice as much as in the 1970s, part of the switch to lower-fat, lower-cholesterol meat proteins. But roughly one-third of the fresh chicken sold in the U.S. is “plumped” with water, salt and sometimes a seaweed extract called carrageenan that helps it retain the added water. The U.S. Department of Agriculture says chicken processed this way can still be labeled “all natural” or “100% natural” because those are all natural ingredients, even though they aren’t naturally found in chicken.

Producers must mention the added ingredients on the package — but the lettering can be small: just one-third the size of the largest letter in the product’s name. If you’re trying to watch your sodium to cut your risk of high blood pressure, heart attack and stroke, it pays to check the Nutrition Facts label. Untreated chicken has about 45 to 60 mgs of sodium per four-ounce serving. So-called enhanced or “plumped” chicken has between 200 and 400 mgs of sodium per serving, almost as much as a serving of fast-food french fries.

Adding salt water became widespread when big discount stores began selling groceries and wanted to sell chicken at uniform weights and prices. Plumping packaged chicken helps even out the weight. But that means consumers are paying for added salt water at chicken prices — an estimated $2 billion worth every year, according to the Truthful Labeling Coalition, a group of chicken producers that don’t enhance their products.

Makers of enhanced chicken, including some of the biggest U.S. producers, say many consumers prefer it in blind taste tests and that it stays moister. Ray Atkinson, a spokesman for Pilgrim’s Pride, says the company sells both enhanced and unenhanced chicken because consumers ask for it. He also notes that even at 330 mg of sodium, the enhanced chicken qualifies for the American Heart Association’s mark of approval…..”

Read the whole article

Tinnitus (pronounced /tɪˈnaɪtəs/ or /ˈtɪnɪtəs/, from the Latin word tinnītus meaning “ringing”) is the perception of sound within the human ear in the absence of corresponding external sound.

Tinnitus can be perceived in one or both ears or in the head. It is usually described as a ringing noise, but in some patients it takes the form of a high pitched whining, buzzing, hissing, screaming, humming, or whistling sound, or as ticking, clicking, roaring, “crickets” or “tree frogs” or “locusts“, tunes, songs, or beeping. It has also been described as a “wooshing” sound, as of wind or waves^,. Tinnitus can be intermittent or it can be continuous. In the latter case, this “phantom” sound can create great distress in the sufferer.

Tinnitus is not itself a disease but a symptom resulting from a range of underlying causes. Causes include ear infections, foreign objects or wax in the ear, nose allergies that prevent (or induce) fluid drain and cause wax build-up, and injury from loud noises. Tinnitus is also a side-effect of some oral medications, such as aspirin, and may also result from an abnormally low level of serotonin activity. It is also a classical side effect of Quinidine, a Class IA anti-arrhythmic. In many cases, however, no underlying physical cause can be identified.

The sound perceived may range from a quiet background noise to one that can be heard even over loud external sounds. The term “tinnitus” usually refers to more severe cases. Heller and Bergman (1953) conducted a study of 80 tinnitus-free university students placed in an anechoic chamber and found that 93% reported hearing a buzzing, pulsing or whistling sound. Cohort studies have demonstrated that damage to hearing (among other health effects) from unnatural levels of noise exposure is very widespread in industrialized countries.

Because tinnitus is often defined as a subjective phenomenon, it is difficult to measure using objective tests, such as by comparison with noise of known frequency and intensity, as in an audiometric test. The condition is often rated clinically on a simple scale from “slight” to “catastrophic” according to the practical difficulties it imposes, such as interference with sleep, quiet activities, and normal daily activities. For research purposes, the more elaborate Tinnitus Handicap Inventory is often used. (source: wikipedia)

How to Cure Tinnitus?

From newmediaexplorer:

“A high number of tinnitus sufferers are deficient in B-12, and Emily A. Kane, naturopathic doctor and licensed acupuncturist, recommends a daily dose of 2,000 mcg of B-12 for one month, followed by a dose of 1,000 mcg daily, if needed. Studies indicate that nutritional supplements can reduce the severity and incidences of tinnitus. Dr. Michael Seidman, MD, Director of the Henry Ford Health System, Department of Otolaryngology, Tinnitus Clinic, in Bloomfield, Michigan, suggests a smorgasbord of antioxidant nutrients: vinpocetine, Ginkgo biloba, ipriflavone, arginine, alpha lipoic acid, zinc, vitamin A, n-acetylcysteine, magnesium, melatonin, Chinese herbs, B vitamins and garlic. Other sources list additional supplements;: vitamin E, C, zinc, and choline, to help with both tinnitus and hearing loss.

Many European doctors and a growing number of U.S. doctors use Ginkgo biloba to treat tinnitus, and a few good trials suggest that this herb may lower the perceived loudness. The advice is to use a Ginkgo product that contains 24% flavone glycosides or “standardized extract.” According to several health experts, the recommended dose varies from 120 to 240 mg daily of the standard Ginkgo in divided doses. Start with the lower dose, and if not effective, increase gradually to the higher dose. Ginkgo biloba improves blood flow and nerve function, and is supposed to be quite effective for tinnitus when the cause is poor circulation, but use with caution if taking a blood thinner or if you have a blood disorder. After starting this regimen of Ginkgo, not only will your thinking be sharper within 3 to 10 days, but within 6 weeks your tinnitus should be relieved, says Dr. Kane. Once relief is obtained, lower the dose to a maintenance dose of 40 to 60 mg daily (also in divided doses during the day).”

Scientists now know enough about the long-term consequences of ingesting these powerful chemicals to advise that we minimize our consumption of pesticides.

What’s the Difference?
EWG research has found that people who eat the 12 most contaminated fruits and vegetables consume an average of 10 pesticides a day. Those who eat the 15 least contaminated conventionally-grown fruits and vegetables ingest fewer than 2 pesticides daily. The Guide helps consumers make informed choices to lower their dietary pesticide load.

Will Washing and Peeling Help?
Nearly all the studies used to create these lists assume that people rinse or peel fresh produce. Rinsing reduces but does not eliminate
pesticides. Peeling helps, but valuable nutrients often go down the drain with the skin. The best approach: eat a varied diet, rinse all produce and buy organic when possible.

How Was This Guide Developed?
EWG analysts have developed the Guide based on data from nearly
87,000 tests for pesticide residues in produce conducted between
2000 and 2007 and collected by the U.S. Department of Agriculture
and the U.S. Food and Drug Administration. You can find a detailed
description of the criteria EWG used to develop these rankings and
the complete list of fruits and vegetables tested at our dedicated
website, www.foodnews.org.

“1. If you hate crowds and lines, shop at dinnertime (5 to 9 p.m.) or even later. Only 4 percent of shoppers hit the aisles between 9 p.m. and 8 a.m. Least-crowded day of the week? Wednesday.

2. Go ahead and reach way back for the fresh milk. Everybody does.

3. Coupons with a bar code are easy to scan. The other ones take an eternity. But if you’re willing to wait …

4. That star fruit has been here a lot longer than the broccoli. Familiar produce turns over more quickly than exotic things.

5. “The more products you see, the more you are likely to buy,” says Marion Nestle, author of What to Eat. “That’s why the aisles are so long and the milk is usually in the far corner.”

6. Like employees with a good attitude? Shop at chains that are employee-owned, suggest customer-satisfaction surveys. When employees have a stake in the profits, it shows in their attitude.

7. The “grazers” order food at the deli, eat it as they’re shopping, and get rid of the wrappers before they check out. We also call that stealing.
8. I’m not just selling groceries, I’m selling real estate. Look high and low-literally-for good values from smaller manufacturers who can’t afford to stock their products in the eye-level sweet spot.

9. We’re marketing to your kids too. That’s why we put the rainbow-colored cereals and other kiddie catnip at their eye level.

10. Be wary of “specials.” When people see signs with numbers-”8 for $10!” “Limit: 5 per customer”—they buy 30 to 100 percent more than they otherwise might have.

11. The baby formula is locked up because thieves resell it on the black market. Ditto for the cough and cold medications, smoking-cessation products, razor blades, and batteries.

12. Driving your Ferrari to the Piggly Wiggly and want to avoid shopping-cart dents? Park far, far away.

13. You’ll end up tossing 12 percent of what you buy.”

Read 16 more things your grocer hides from you

“1. Sugar can suppress the immune system.

2. Sugar upsets the mineral relationships in the body.

3. Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children.

4. Sugar can produce a significant rise in triglycerides.

5. Sugar contributes to the reduction in defense against bacterial infection (infectious diseases).

6. Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you loose.

7. Sugar reduces high density lipoproteins.

8. Sugar leads to chromium deficiency.

9 Sugar leads to cancer of the ovaries.

10. Sugar can increase fasting levels of glucose.

11. Sugar causes copper deficiency.

12. Sugar interferes with absorption of calcium and magnesium.

13. Sugar can weaken eyesight.

14. Sugar raises the level of a neurotransmitters: dopamine, serotonin, and norepinephrine.

15. Sugar can cause hypoglycemia.

16. Sugar can produce an acidic digestive tract.

17. Sugar can cause a rapid rise of adrenaline levels in children.

18. Sugar malabsorption is frequent in patients with functional bowel disease.

19. Sugar can cause premature aging.

20. Sugar can lead to alcoholism.

21. Sugar can cause tooth decay.

22. Sugar contributes to obesity

23. High intake of sugar increases the risk of Crohn’s disease, and ulcerative colitis.

24. Sugar can cause changes frequently found in person with gastric or duodenal ulcers.

25. Sugar can cause arthritis.

26. Sugar can cause asthma.

27. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections).

28. Sugar can cause gallstones.

29. Sugar can cause heart disease.

30. Sugar can cause appendicitis.

31. Sugar can cause multiple sclerosis.

32. Sugar can cause hemorrhoids.

33. Sugar can cause varicose veins.

34. Sugar can elevate glucose and insulin responses in oral contraceptive users.

35. Sugar can lead to periodontal disease.

36. Sugar can contribute to osteoporosis.

37. Sugar contributes to saliva acidity.

38. Sugar can cause a decrease in insulin sensitivity.

39. Sugar can lower the amount of Vitamin E (alpha-Tocopherol in the blood.

40. Sugar can decrease growth hormone.

41. Sugar can increase cholesterol.

42. Sugar can increase the systolic blood pressure.

43. Sugar can cause drowsiness and decreased activity in children.

44. High sugar intake increases advanced glycation end products (AGEs)(Sugar bound non-enzymatically to protein)

45. Sugar can interfere with the absorption of protein.

46. Sugar causes food allergies….”

Continued reading the 100 MORE reasons!

Here’s an excerpt:

“Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies.

But an organization representing the refiners is disputing the results published in Environmental Health….” continue reading

Avocados are loaded with monounsaturated fat, healthy fats. They help lower LDL cholesterol levels while raising the amount of HDL cholesterol in your body. They allow for the absorption of other carotenoids, particularly beta carotene and lycopene, which are absolutely essential for heart health.

Berries – Raspberries, blueberries and strawberries are full of anti-inflammatory ingredients, which reduce your risk of heart disease and cancer. Berries in general are important for vascular health. Be sure to only choose organic berries, as non-organic fruit tend to contain dangerous amounts of pesticides, chemicals and other toxic ingredients.

Beans Fill up on fiber with chickpeas (garbanzo beans) lentils, kidney beans and blac, beans. They have lots of omega-3 fatty acids, calcium, and soluble fiber.

Nuts Walnuts, almonds and macadamia nuts are all chock full of omega-3 fatty acids and mono- and polyunsaturated fats. Almonds are super rich in omega-3 fatty acids. Nuts contain fiber, very important and a good source of healthy fat.”

Garlic contains allicin, which reacts with red blood cells and produces hydrogen sulphide. This relaxes the blood vessels, and keeps blood flowing easily.

Salmon is extremely rich in omega-3 fatty acids. Salmon is known to reduce blood pressure and keep clotting to a minimum. Salmon contains an ingredient called, carotenoid astaxanthin, which is a very powerful antioxidant. Important note: Choose wild salmon over farm raised salmon (or farm raised fish in general), which is proven to be packed with pesticides, insecticides and heavy metals.

Olive Oil is packed with monounsaturated fats. It has a tendency to lower bad LDL cholesterol and reduce your risk of developing heart disease. It’s best when used in salad dressings.

Oranges – Rich in Vitamin C, oranges protect arteries from free radicals, highly damaging molecules that cause our cells to oxidize. Oranges also contain folate, which processes the amino acid homocysteine in our bodies. Without folate, your risk of a heart attack is greater. Potassium in oranges play a key role in heart functions and muscle contractions. The calcium in oranges help maintain normal blood pressure, and magnesium helps your heart maintain a steady rhythm and normal blood pressure.

Spinach – helps keep your heart in top shape thanks to its stores of lutein, folate, potassium, and fiber.

Flaxseeds – Full of fiber and omega-3 and omega-6 fatty acids, a little sprinkling of flaxseeds can be incredibly beneficial for your heart. Add it to yogurt or cereal for a healthy start in the morning.

Oatmeal is full of omega-3 fatty acids, folate, and potassium. This fiber-rich superfood is able to lower levels of LDL (or bad) cholesterol and help keep arteries clear. Choose coarse or steel-cut oats over instant varieties—which contain more fiber. Remember to add some flaxseeds and blueberries.

“We all love to eat, but the ugly reality is that some foods can make you sick. We’re not talking about salmonella here; none of what’s listed below should send you directly to the hospital with a debilitating illness, though Jeremy Piven recently claimed to have mercury sickness from a diet too rich in sushi. While the verdict is still out on Piven’s poisoning, certain foods, when eaten too frequently, can pose a very real health risk over time (especially if you are thinking of having a baby or if you are feeding a small child).

The dangers of these foods range from PCBs in certain fish, to large trace amounts of pesticides on fresh fruit and veggies. This past year, the National Institutes of Health even linked long-term pesticide exposure to diabetes. To avoid these health risks, we came up with a list of ten foods to beware, both for your health and for the health of the environment.

Don’t be a lazy bastard.
Gah, you might be thinking, you don’t have to be such a biatch. Sorry. I can’t help it when it comes to important things. So many people I know ALWAYS use the excuse, “I don’t have enough time in the morning to prepare anything, so we (or my kids) eat cereals or protein bars. It’s easy, fast and…” – let me finish that line for you, “CRAPPY FOR THEM.” You can’t argue with me; it’s true. Now, get a conscience and get caring about you and your kids’ health! I just can’t believe I have to tell you this.

Make a yummy nutritious meal for breakfast.
Ok if you HAVE to use that stupid, lame excuse of not having enough time in the morning, then prepare some things the night before so you have little to prepare the next day. Here’s one example (but DO search online for a variety of ideas) Make some whole wheat or multi-grain scones the night before, then in the morning eat them with organic almond butter and some organic jam. Or simply with fruit. Make a quick side of scrambled eggs and voila. Yummy and healthy meal.

Be more organized – Plan for the whole week and vary meals.
This also relates to the previous idea, “don’t be a lazy bastard.” If you plan for the week, your breakfast life will be smooth as peanut butter. During the weekends, plan your meals for every week day. It doesn’t necessarily have to be something different every single day, depending on the tastes of you and your family members, but it should vary to an extent. This is important so your bodies receive a variety of nutrients instead of the very same ones day after day. For example, if you have kids love their home-made organic muesli, allow it Tuesday and Thursday one week, then for the next week allow it Monday, Wednesday and Friday. Vary the kinds of fruit and nuts you add to the muesli. Maybe once in a while add yogurt instead of whole, raw organic milk.

Make Pancakes better.
If you and your family likes pancakes once in a while, instead of using just white flour, add more hearty and healthy flours into the mix like whole wheat flour and buckwheat flour. Also, make sure if you do use white flour, that it is non-bleached and organic. Use organic ingredients as much as possible including eggs, sugar and milk.

Offer all kinds of different spreads for toast.If there’s a die-hard, “gotta have” toast in the a.m., offer different things to spread on it: Peanut butter, coconut butter, almond butter or other kinds of nut butters, tahini, organic butters and cream cheese, organic fruit and jams. Or something completely different: pickled herring, organic cheeses, a poached egg, veggies. How ’bout some organic maple syrup?

The organic tortilla is your friend for breakfast.
I’ve been recently been liking brown rice tortillas but there are many kinds that are good for your health. Tortillas are champions in convenience and you can put all kinds of things into them. Breakfast burritos, veggies and scrambled eggs, bean and cheese, fruity wraps…you will only be limited by your imagination. And if you run out of ideas, look online for more ideas! You don’t have to be alone in this breakfast dilemma.

Let smoothies rule.
There’s nothing more healthy than throwing some fruit, plain yogurt or juice into a blender and make a refreshing, scrumptious and satisfying smoothie. Add some flax seed meal into it and you may become addicted to this excellent meal in a glass. Make sure to vary fruit and ingredients for your smoothies!

Related: Why you shouldn’t eat popular breakfast cereals, More reasons to give up Cereal, especially Corn Flakes! Healthy Organic Breakfasts

We’re just barely finishing the second week of the new year, and you’ve already gone off your workout. Have you given up completely? Will this be another new year’s resolution categorized as fail? Are you simply pushing forward the same ole resolution year after year because you can’t stick to the workout? Have I made you feel even worse than you already feel? Sorry ’bout that. I really don’t mean to do that because, in fact, I’m here to tell you that you probably gave up on your workout because it’s not the right workout. Really! It isn’t you; it’s the workout. Now, it’s time to figure out what will work for you.

Here’s an example: When I first started taking Tai Chi, I absolutely loved it (and still do) and knew I could stick to that for a long while. It is something that transcends me to another place, a place where I want to be day after day. It made sense in the deepest perspective and it was right for me. I took the class with my friend, Penny, who had the exact opposite reaction to it. She hated it so much, it was nearly torture. Actually, she’d remarked that she’d prefer torture to doing Tai Chi. She would rather have someone cut off her arm or stab her a million times or set her hair on fire than do Tai Chi. I was baffled. How could someone deeply hate something I deeply love so much?

But hey, I’m not one to dwell. I let it go. Tai Chi and Penny were not meant to be partners. End of discussion. And you should do the same if this happens to you. So, if you started your pilates or jazz dance or yoga or whatever you thought would help you keep a regular exercise regime and keep you fit and keep your weight at a manageable level – but gave up, don’t worry. You now need to find what’s best for you.

I don’t know what is best for you; only you and you alone know what is best for you. That said, if you try something and you cannot make a commitment to it, drop it! If you don’t find your “groove” or “flow” or “bliss,” forget about it. It’s as simple as that, BUT! don’t give up. Try other things until you find the right thing. Consider the following. If you can’t get into yoga or tai chi because you find it a little on the boring side or not active enough, try something like dance or aerobics or rock climbing or spinning or biking or hiking or skiing or surfing or soccer or swimming or basketball… Are you more of a mellow, steady and ready for mind and body challenges – kind of person? Maybe you will like martial arts, fencing, dancing the tango or ballroom dancing. Are you more of a social person? Try team sports, tennis, dance classes… You see where I’m going with this right?

There are LOTS of things to try, but it first helps to figure yourself out then go from there. If you get too bored running, obviously, don’t do that activity. If you love nature and being outdoors because it makes you feel more connected to the universe, by all means, partake in activities that involve nature. If you need to be alone have an intense workout incorporating mind, body and spirit, you will most likely be well matched with yoga, tai chi; maybe the Wii Fit is a good fit for you? The most important thing is to NOT give up.

“What are the 5 Most Harmful Ingredients Commonly Found in Nutrition Bars?

1. Trans fats are listed as “partially hydrogenated” oils in a packaged food’s ingredients list. Trans fats have been shown to increase total cholesterol and contribute to heart disease. They also spur inflammation, an over-activity of the immune system that has been implicated in heart disease, stroke, diabetes, and other chronic conditions.

The good news is that as of January 1, 2006, trans fats are required by law to be enumerated in a food’s Nutrition Facts Panel. Despite ever increasing public awareness, however, trans fats still have a place on the FDA’s “GRAS” (generally regarded as safe) list so watch out for their continued use.

2. Fractionated Palm Kernel Oils are an increasingly popular ingredient in bars today. They are commonly used to help stiffen chocolate coatings that would otherwise not be solid a room temperature. This “fractionation” process dramatically raises the saturated fat content of the oil, and confers many of the same anti-melting shelf stability aspects of trans fats.

It appears that fractionated oils may be taking the place of trans fats in certain products, stepping in as public awareness about trans fats rises. While more research is needed to determine the extent of the health risks of fractionated oils, it’s clear that they confer a higher level of saturated fat and a poorer quality fat profile overall.

3. Sorbitol, Mannitol, & Maltitol are sweeteners known as sugar alcohols. Manufacturers of candies and many sports bars use sugar alcohols as a replacement for conventional sugar or high fructose corn syrup. These sugar alcohols taste sweet, but have less of an impact on blood sugar levels compared to traditional cane sugar. Unfortunately there are several myths and popular misconceptions surrounding sugar alcohols.

Myth 1: Sugar alcohols are calorie free. This is unfortunately false. The most commonly used sugar alcohols have between 50-75% of the calories per gram of table sugar.

Myth 2: Sugar Alcohols only slightly raise blood sugar. While it’s true that most sugar alcohols have a lower glycemic index (or effect on blood sugar) than traditional table sugar, the effect is hardly negligible.

Despite fewer calories per gram, Sugar alcohols can raise blood sugar anywhere from 50-100% of the amount expected from table sugar alone. This means that some sugar alcohols may contribute to blood sugar swings & crashes normally associated with “traditional” sugary snacks & treats.

Myth 3: Sugar alcohols have no side-effects. Untrue! Sugar alcohols are not fully digested and absorbed by the body, so some of the compounds remain in the gut and are allowed to pass to the colon; an area sugars are normally never allowed to enter.

These sugars can pull extra water into the colon via osmosis, leading to diarrhea and cramping. They can also be fermented by the bacteria that normally inhabit this area of the digestive tract, leading to increased flatulence. The “threshold” or amount required to produce this effect varies from person to person.

So, not all sugar alcohols are created equally.

4. High Fructose Corn Syrup (HFCS) is a high glycemic sweetener, equivalent to sucrose (table sugar) in the degree of sweetness and calories per gram. While the research is unclear about whether or not HFCS is more harmful to health…” continue reading

The healing powers of licorice: a remedy for gastritis, peptic ulcers, and abdominal cramping. Some studies report that licorice can increase gastric juices by as much as twenty-five percent without changing the natural pH of the stomach, making licorice noteworthy for proper digestion.

Licorice also has an anti-inflammatory effect. This root is often added to formulas for chronic inflammatory conditions such as arthritic and rheumatic complaints.

Notes: Always check with your health care provider if this is good for you. Licorice should not be used in excess or by people with diabetes, heart conditions or high blood pressure. Also please avoid licorice if you happen to be taking diuretics or using potassium supplements. Licorice has been known to have negative effects on estrogen-sensitive conditions, on thyroid hormone production, and it should not be combined with prescription corticosteroids.

Order Some Panda All Natural Soft Licorice

“Why should you take the time to make homemade cleaners? Well, first of all, plenty of studies show that toxic, conventional cleaning supplies are bad for your health, your child’s health, and the planet’s health. See the following posts for more information…

* Expectant mamas should limit use of toxic household cleaning products
* Poisons Under Your Sink: Hidden Dangers of Cleaning Products
* How many cleaning supplies are under your sink that your child could safely drink?
* The Dangers of Home Cleaning Supplies

The above health issues are reason enough to make green cleaners, but just in case you need more reasons: homemade cleaners smell better, work just as well, cut down on packaging, and save you money. Lastly, this is a very simple green step you can take at home, yet the rewards are huge – cleaner indoor air quality and a healthy, happy family.

WHAT SUPPLIES YOU’LL NEED:

You need very few supplies to make homemade cleaning products. Most of the items you’ll need, you likely have around the house already…

1. A few plain old spray bottles. You can…” continue reading

“More than 90% of homes in the US have a microwave oven. Builders routinely install these ovens in new homes and hardly a restaurant is without one. They are fast, convenient, economical, and ideally suited to the fast pace of modern lifestyles. There is only one problem with microwave ovens—they are extremely hazardous to your health. It is hard to conceive of any reasonable person who would eat microwaved foods if they understood the hazards. Obviously, very few people truly comprehend these hazards. And no one is rushing to educate them! Let’s have a look at some of the problems with this technology:

In 1991, an early clue that microwaved food is not safe came to public attention in the form of a …” continue reading

While some unfortunately uninformed people do not relate health to what they eat, the more informed and educated people know better. By eating the 14 super foods highlighted in Dr. Steven Pratt’s instant bestseller, you can actually stop the incremental deteriorations that lead to common ailments and diseases. Really. Don’t believe me? Try it and find out. What harm could it possibly do to give it a try? Here are the super foods to focus on and why:

* Beans — reduce obesity
* Blueberries — lower risk for cardiovascular disease
* Broccoli — lowers the incidence of cataracts and fights birth defects
* Oats — reduce the risk of type II diabetes
* Oranges — prevent strokes
* Pumpkin — lowers the risk of various cancers
* Wild salmon — lowers the risk of heart disease
* Soy — lowers cholesterol
* Spinach — decreases the chance of cardiovascular disease and age-related macular degeneration
* Tea — helps prevent osteoporosis
* Tomatoes — raise the skin’s sun protection factor
* Turkey — helps build a strong immune system
* Walnuts — reduce the risk of developing coronary heart disease, diabetes, and cancer

* Yogurt-promotes strong bones and a healthy heart

SuperFoods includes recipes created by Chef Michel Stroot of the Golden Door Spa and teaches you how to incorporate SuperFoods and their sidekicks into your diet. SuperFoods Rx is an indispensable guide to a healthy, long, and energetic life.

Read SuperFoods Rx: Fourteen Foods That Will Change Your Life

“Fruits, vegetables and animals can be 100 percent organic. What about people?

In a fascinating experiment — on himself — Dr. Alan Greene, a pediatrician and author in Danville, Calif., decided to find out. For the last three years, Dr. Greene has eaten nothing but organic foods, whether he’s cooking at home, dining out or snacking on the road.

He chose three years as a goal because that was the amount of time it took to have a breeding animal certified organic by the Department of Agriculture. While food growers comply with organic regulations every day, Dr. Greene wondered whether a person could meet the same standards.

It hasn’t been easy.

“This isn’t a way of eating I could recommend to anybody else because it’s so far off the beaten food grid,” said Dr. Greene, 49, the founder of a popular Web site about children’s health, drgreene.com. “It was much more challenging than I thought it would be, and I thought it would be tough. There were definitely days where there was nothing I could find that was organic.”

Other writers have ventured off the traditional food grid, notably Barbara Kingsolver in “Animal, Vegetable, Miracle” and Michael Pollan in “The Omnivore’s Dilemma.” But what makes Dr. Greene’s experiment remarkable is the length of time he devoted to it, and his effort to incorporate organic eating into the routines of everyday living. His findings offer new insight into the challenges facing the organic food industry and those of us who want to patronize it.

Organic farmers don’t use conventional methods to fertilize the soil, control weeds and pests, or prevent disease in livestock.

Organic methods often lead to higher costs, and consumers can pay twice as much for organic foods as for conventional products. Last week, the financial advice Web site SmartMoney.com reported that to feed eight people an organic meal of traditional Thanksgiving foods, a shopper would pay $295.36 — a premium of $126.35, or 75 percent, over a nonorganic holiday spread.

To cut back on the cost of an organic diet, Dr. Greene said he had to cut back on meat. “Whenever you go up the food chain, the costs pile up,” he said. “If you don’t eat meat at every meal, if meat becomes more of a side dish than a centerpiece, you can fill the plate with healthy organic food for about the same price.”

Questions remain about whether organic foods are really better for you. The data are mixed. This fall, researchers from the University of Copenhagen reported on a two-year experiment in which they grew carrots, kale, peas, potatoes and apples using both organic and conventional growing methods. The researchers found that the growing methods made no difference in the nutrients in the crops or the levels of nutrients retained by rats that ate them, according to the study, published in The Journal of the Science of Food and Agriculture.

But other research suggests that organic foods do contain more of certain nutrients — almost twice as many, in the case of organic tomatoes studied for a 2007 report in The Journal of Agricultural and Food Chemistry.

Dr. Greene said he was inspired to go all-organic after talking to a dairy farmer who noted that livestock got sick less after a switch to organic practices. He wondered if becoming 100 percent organic might improve his own health.

Three years later, he says he has more energy and wakes up earlier. As a pediatrician regularly exposed to sick children, he was accustomed to several illnesses a year. Now, he says, he is rarely ill. His urine is a brighter yellow, a sign that he is ingesting more vitamins and nutrients.

At home, he said, the organic routine was relatively easy. Organic food is widely available, not just at stores like Whole Foods but at traditional supermarkets. He also shopped at farmer’s markets and joined a local community-supported agriculture group, or C.S.A. Because he bought less meat, the costs tended to balance out. And his family (two of his four children still live at home) largely went along with the experiment.

On the road, though, life was more challenging. In corporate cafeterias and convenience stores, he looked for stickers that began with the number 9 to signify organic; stickers on conventionally grown produce begin with 4.

When dining out, he called ahead; high-end restaurants were willing to accommodate his all-organic request. He also found a few lines of organic backpacking food that he could carry with him.

Dr. Greene reached the three-year milestone in October, but his diet is still organic. He hasn’t decided whether to keep going full tilt or to ease up in the interest of cost and convenience. In his latest book, “Raising Baby Green: The Earth-Friendly Guide to Pregnancy, Childbirth and Baby Care” (Jossey-Bass), he advocates a “strategic” approach, urging parents to insist on organic versions of a few main foods, like milk, potatoes, apples and baby food.

The biggest surprise of the whole experience, he says, was that many people still don’t know what “organic” means.

“It’s surprising to me how few people know that organic means without pesticides, antibiotics or hormones,” he said. “In stores or restaurants around the country, I would ask, ‘Do you have anything organic?’ Half the time they would say, ‘Do you mean vegetarian?’ ”” [source]

You WILL thank me for posting about this now!

About the Elliptical Trainer
Maximize your home workouts with the Schwinn 460 Elliptical Trainer, which features Schwinn’s exclusive V-Stride Technology that allows you to change stride lengths without manual adjustments or machine modifications. The 460 provides a complete lower-body workout: step to target calves and quads; walk to work your thighs and glutes, and run to lengthen your strides and engage all muscle groups.

Featuring a high-tech design, the Schwinn 460 includes 11 workout profiles built by the Nautilus Institute with instructional messages on utilizing stride lengths and foot/leg motions for maximized results. And the Schwinn Advantage workout system tracks results and programming for up to two users. You’ll get heart rate feedback via the HR grips on the static handlebars, and heart rate telemetry using the included chest strap.

The dynamic backlit touchscreen console displays workout and interval time, distance, pulse, speed, calories, resistance level, and course profile. Other features include an oversized water bottle holder (accommodates 4-inch bottle), adjustable cooling fan, and transport handle and non-skid wheels for easy storage.

Get this Schwinn Variable Stride Elliptical Trainer NOW

“Want to know what organic chickens are fed? If it’s soy meal from China — a cheap source of protein — it may also contain melamine.

That’s what happened with 300 tons of soy meal being fed to organic chicken in western France. Authorities discovered the soy meal contained an astonishing 50 times the maximum limit of melamine: 116mg per kg of soy meal.

This cheap Chinese soy meal was delivered to 127 “organic” chicken farms in France. Nobody yet knows how many organic chicken farms in the U.S., Canada, U.K. or Australia might also be feeding their chickens toxic levels of melamine.

This is part of the dangerous widening of the melamine scandal I predicted earlier today: Melamine contamination is now reaching into the meat supply, and it could even include organic meats such as beef, pork and chicken.

The truth is, nobody knows if meats sold in the U.S. are……..

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Don’t forget your self-help books, garden supplies and books, meditation/yoga DVDs, music and books, exercise equipment and kitchen appliances such as juicers, food processors and more. I’m sure you’ll find SOMETHING you need at a great price.

During this Cyber Monday, most online merchants offer free shipping too! Yay. Check out the deals by clicking below:

Organic and Health Related Products on Sale

Much more than recipes, The Self-Healing Cookbook gives fresh, heartwarming support to anyone aiming to prevent or recover from diet-related moods and health symptoms. A starter shopping list, food-mood charts, self-healer’s workbook, and healing foods glossary are included. Along with a wealth of wisdom on how to eat locally, think globally, cook with the seasons, lose weight naturally and nourish growing kids.

Word-of-mouth has carried this book to Great Britain, Canada, Singapore, Israel, and Australia. Over 21,000 copies have sold in the Japanese edition. In April, 2002, it will be published in Brazil, in a Portuguese edition. We’d love to hear from international readers where else it has found a home in your kitchens.

Get it now: The Self-Healing Cookbook: Whole Foods To Balance Body, Mind and Moods

Phew. That said, here’s a gift idea for anyone wanting an ergonomic chair that will ultimately help their posture and avoid any kind of back problems. See what it looks like and found out more by clicking the link below:

Wooden Ergonomic Kneeling Posture Office Chair

While you have a choice, why don’t you pick the safest option for the health of you and your family? Use toxic chemical-free products and never worry about getting poisoned by them. Buy Seventh Generation products now by clicking below:

Seventh Generation Products

Since then it has been used to detoxify the body, enhance the immune system, fight fatigue, and soothe an upset stomach. This special healing formula is made with organic green tea (camellia sinensis), which is organically grown and, unlike other green teas, has a delicate flavor with no bitterness.

Green Tea has excellent antioxidant properties. This tea contains a concentrated and purified extract of kombucha-pure, which is produced without the use of refined sugar or black tea, and is made from kombucha grown in a unique medium of 32 supporting Chinese herbs.

The recipe is complemented with organic spearmint, which can help to relax the body and aid digestion; organic licorice root, to support the adrenals and enhance the effects of other healing herbs; and dong quai root, a well-known tonic. Once the benefits of these ingredients are released by hot water, you are ready to enjoy a delicious, delightful and soothing cup of tea and one that is naturally rich in antioxidants and other health-supporting qualities.

Yogi Tea Defense, Green Tea Kombucha, Tea Bags, 16-Count Boxes (Pack of 6)

Regular paraffin candles are simply not good for you because they’re made from petroleum sludge. That doesn’t sound very good, does it? It isn’t. When you burn paraffin candles, which are most candles, it creates an indoor pollution because the candles are made of a sort of toxic chemical. In fact, the smoke that comes from a paraffin candle emits what is equivalent to diesel fumes!

Do yourself a favor and stick to safe, healthy, clean burning BEESWAX CANDLES. Click below to order some and see different kinds of bees wax candles:

Beeswax Candles

Some of the extraordinary and healthful benefits include Air and Water Purification, Deodorization, Electromagnetic Shielding, Humidity Regulation, and the Release of Negative Ions and FAR Infrared Radiation, all of which can improve the overall environment in your home and office.

Beautiful packaging makes this product a unique and distinctive addition to any decor. Features:

Bamboo Charcoal for a Healthful Environment in Your Home and Office

Alternative Cures: The Most Effective Natural Home Remedies for 160 Health Problems

From treehugger:

“Phthalates, the plasticizer used to make vinyl soft, have been known to be a gender-bender that has been shown to affect the masculinity of rats. Even the Bush Administration, not renowned for its defence of the public against the chemical companies, has banned it from childrens’ toys.

Now new research has found new evidence of “phthalate syndrome”- smaller penises, and undescended or incompletely descended testicles- in humans. Shanna Swan, director of the Center for Reproductive Epidemiology at the University of Rochester’s school of medicine, who led the research, says phthalates are “”probably reproductive toxins and should be eliminated from products gradually because we don’t need them.”

Chemical Industry dismisses threat

Of course the American Chemistry Council, representing the companies that make the chemical (Exxon Mobil, BASF, Ferro Corp., and Eastman Chemical) warns us to be “cautioned against over-interpreting any individual study.”

Screw that; among guys, penis size is serious stuff. Martin Mittelstaedt of the Globe and Mail writes:

“Scientists have been investigating the possible effects on boys of phthalates because rodent studies have shown the chemical has the peculiar ability to shorten the space between the anus and the genitalia in male mice exposed during fetal development. This space, known as anogenital distance or AGD, is normally about twice as long in young male mice than in females. For mice, AGD is considered a measure of masculinity and a way to determine the sex of the pups. Scientists are so confident of the effect that they’ve given the impact of the chemical on male rodents a name – phthalate syndrome.

Surveys of children have also found that …..”

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In this lively collection from an array of accomplished writers, readers meet an old woman who imparts an invaluable midnight message on a Greek island; brothers who heal old family wounds in Ireland; and travelers who awaken to the mystery of their souls in such disparate places as St. Peter’s in Rome and a dusty road in India. Contributors include Phil Cousineau, Kim Chernin, David Yeadon, Don George, and Jan Morris. The Spiritual Gifts of Travel reveals the myriad ways that travel renews the spirit. “The tales ring clear and loud with the universal need to travel the road toward self.”

Read more about: The Spiritual Gifts of Travel: The Best of Travelers’ Tales

“With Breast Cancer Awareness month fully upon us once again, retail stores have been invaded with everything pink, including “pink ribbon” candies and personal care products made with blatantly cancer-causing ingredients. Retail grocery stores like Safeway even hit up customers for donations at the cash register, promising to raise funds to find “the cure for cancer.”

The Truth: Nearly 100% of the funds are used to recruit more ……”

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“The line of asthma treatment depends on the types of triggers, your sensitivity to them and the severity of asthma. The treatment includes both conventional asthma cure and natural remedies. In chronic asthma, your physician would generally recommend asthma inhalers for immediate use in asthma attacks. However, if you don’t have a chronic condition, there are some good alternative medicines for asthma that include herbal and homeopathic remedies. These are safe, effective and affordable, and worth a try. Let’s see what they are:
a. Foods or supplements:

Eating fruits and raw vegetables appear to improve asthma. And foods or supplements that contain magnesium, quercetin, vitamin C, omega-3 fatty acids and vitamin B6, are all beneficial for optimal lung health and to ward off asthma food allergy. Magnesium causes airway dilatation that counteracts asthma’s constriction. Foods rich in magnesium include red cabbage, red bell peppers, tangerines, kiwi fruit, oranges, strawberries, potatoes, spinach, barley, almonds, to name a few. Quercetin’s antioxidant properties help to neutralize the damaging effects of pollution which can aggravate asthma.

Good sources of quercetin are green cabbage, cranberries, grapes, pears, apples, spinach, garlic, onions and grapefruit. Vitamin C also has a positive effect on bronchial function. Omega-3 fatty acids, found in salmon, tuna and trout, are helpful in reducing bronchial swelling and help in asthma prevention. Vitamin B6, contained in sweet potatoes, sunflower seeds, tuna, salmon, pork, potatoes, turkey, chicken, etc., decreases wheezing and other bothersome causes of asthma.
b. Homeopathy:

According to a new research on homeopathic asthma medication, if patients are given exceedingly small homeopathic doses of the allergens, it can provide significant relief within the first week of treatment. However, the common homeopathic drugs in use are pulsatilla nigricans, carbo vegetabilis and phosphorus.
c. Acupuncture:

Lungs and overall immune system can be improved through the Chinese science of acupuncture. Acupuncture for asthma decreases the sensitivity to allergens, improves lung strength and reduces stress, proving a boon for asthma suffers. Many acupuncturists also use Chinese herbs to supplement the acupuncture treatments.
d. Yoga and meditation:

Since, stress can weaken the immune system and reduce body’s ability to ward off the asthma triggers, it needs to be addressed specifically. By adopting yoga you can improve circulation and reduce stress. Meditation can also lower blood pressure and reduce stress. Following these disciplines will help prevent stress and save you from increased sensitivity to triggers and severity of an asthma attack.

A strong body and strong immune system can certainly help reduce asthmatic symptoms and the frequency of asthmatic episodes. The good news is natural asthma remedies help you achieve this state. But, consult your physician, if you’re opting for the natural line of treatment. [source]

“Definition

The prostate consists of 3 lobes which manufacture seminal fluid. The tube which empties the bladder passes over the middle lobe. In later life, the prostate gland often becomes enlarged and causes problems by closing off the exit of urine from the bladder. This urine retention often starts by a decrease in the force of the stream of urine leaving the body. Prostate blockage of the flow of urine because of infection or cancer can be very serious — even to the point of causing uremic poisoning within the body. The cause of enlargement of the prostate gland is the collection of mucus and sediment in the gland. Often the male hormones produced by the body are not enough to keep the prostate gland functioning well. The nitrates and nitrites in processed meats, hot dogs, baloney, and other cold cuts have a particularly important role in the formation of cancer of the prostate in the male.

Herbal Aids

General Instructions: Before (or instead of) arriving at the decision to submit to the knife and have the prostate gland surgically removed, may we offer the following suggestions: In any form of cell-deterioration, the Blood Stream Formula should be used to help clean up the blood stream. Of course the bowel must be cleared up first and foremost. Then, as a specific aid to the prostate area the following formula has aided in removing infection, sediment and the like. Male Urinary Tract: Dr. Christopher’s Prostate Formula, Cayenne, ginger, golden seal root, gravel root, juniper berries, parsley root or herb, uva ursi herb, and ginseng root. These capsules can be taken in the morning and at night, and they are best taken with parsley tea. Change the diet to the mucusless diet, and drink plenty of distilled water and fruit and vegetable juices. Cancerous tumors have a very difficult time growing when there is the presence of organic potassium in the body, so the tinctures of black walnut or elderberry or any other foods high in potassium can be helpful here, providing that the bowel is in good condition so that proper assimilation can take place. The Hormonal Changease: Dr. Christopher’s Herbal Hormone Formula will help the body produce the necessary hormones for proper functioning of the glands. It consists of Black cohosh, Sarsaparilla, ginseng, licorice, false unicorn, blessed thistle and squaw vine. Don’t worry if the formula contains estrogens as well as hormones. The body will select the substances it needs and will discard the rest in a natural formula such as this.

Gravel Root is used principally as a therapeutic agent for the urinary-genital areas, influencing the kidneys, liver, bladder, prostate gland and uterus. It relaxes moderately, stimulates, and tones the pelvic viscera and mucous membranes (helping to cast off any sediments that have settled on surfaces). It is good when used alone, or in combination with other herbs. Its popularity (note the name) has been due to its powerful solvent effect on stony deposits in the kidneys (here it can do the work alone, but its effects are improved with other herbal agents in combination). Gravel root is one of the greatest herbs to use for any kidney and urinary problem, and it is also great as a tonic and stimulant. As a nervine, it is reputed to influence the entire sympathetic nervous system.

Prostate Urinary Troubles: See formula using gravel root, marshmallow, parsley, juniper, lobelia, cayenne and golden seal.

Herbal Kidney Aid: See formula using cayenne, ginger, golden seal, gravel root, juniper berries, marshmallow, parsley and uva ursi. This will dissolve the stones that are in the kidneys, as well as clean out other sedimentation and infection in the prostate. Mix the powders and place in No. 2 capsules and take two morning and night.

Male Urinary Tract: Dr. Christopher’s Prostate Formula: (This is the same as in # 3 but already made into capsules). In case of malfunction we suggest this combination to help assist the male: cayenne, ginger, golden seal root, gravel root or queen of the meadow root, juniper berries, marshmallow root, parsley root or herb, uva ursi leaves. This will help dissolve the stones that are in the kidneys, as well as help clean out other sedimentation and infection in the prostate. Mix the powders and place in No. 0 capsules and take two or more morning and night, with parsley tea when possible….

Read the full article

Find out what you can do with all those apples

“… bees are still dying from symptoms that have been identified as Colony Collapse Disorder. Not many, yet. But this is when it starts. So let’s look at what’s going on.

Viruses
Israeli Acute Paralysis Virus was implicated early on, but so far it hasn’t moved past the ‘found in some samples’ role. Continuing greenhouse research, where individual honey bees are infected with the virus definitely shows that the pathogen kills bees. But so do a host of other viruses that were found in the initial samples. The jury is still out on IAPV, at least until newer studies are published.

Other researchers are studying viruses, some known, some not, but so far nothing concrete has turned up … or at least nothing that anybody is talking about. That’s the trouble with science … too often the information gets sat on until the results are published … not reviewed and given the green light but actually put on paper (or turned into electrons to grace your computer screen) and released. Some publishing outlets are quicker, some slower but all have the same criteria. So if there’s something out there we’ll just have to wait.

Pesticides
Some of the early work — simply collecting samples of bees, wax, larvae, and pollen — are finally coming to the top of the pile and the results, some of which have been explored here, have been eye-opening, and mostly downright scary. Beekeeper-applied chemicals to control varroa certainly are hugely evident in the samples collected … not unlike the termite chemicals, lawn chemicals, garden chemicals, pet chemicals, and all the rest that we walk in, swim in, eat, touch and absorb everyday in our homes, work and play. Pesticides, to no one’s surprise, are abundant in our lives and equally abundant in the lives of our honey bees.

One of the unknowns, or maybe-unknowns, are the effects that those well-publicized new pesticides are having. They have made international headlines and definitely can’t be overlooked. And advocacy group, Beyond Pesticides, commented recently on these, and said that two of the primary active ingredients of concern are clothianidin and imidacloprid, both in the neonicotinoid family of chemicals. They are systemic pesticides, meaning the chemical is incorporated into plant tissue and can therefore be present in pollen and nectar, which is of particular importance to bees. They also have long persistence in the soil and can be absorbed by multiple generations of crops, increasing the likelihood of exposure for bees. Meanwhile, the manufacturers claim the chemicals safe and have data to prove it. But others in France and Germany claim just the opposite and are doing everything in their power to rid the world of these new poisons, and in the U.S. the EPA stands in the middle … and may soon be standing in court defending their role in approving these chemicals for use.

Nutrition
But there’s more going on than just pesticides, though those are definitely destructive. Other discoveries came from those samples taken earlier. One surprise was the nutrition deficiencies that were discovered … some of the bees that were sampled definitely were not in the best health because they had not had enough good food to eat. That, too, is a management concept that beekeepers are already turning around. This summer smart beekeepers are making protein supplements available … some of the new diets are being explored, new diets have been concocted, and more diets are on the drawing board, so to speak, and for the most part all seem to have given our bees a boost. Almost anything is better than nothing, and good food can solve a lot of problems, whether it’s your diet, your child’s daily bread, or a honey bee’s ration. That there were so many bees in diet-deficiency seems at first odd, perhaps, but bees have slowly declined for several years, and monoculture agriculture has continued to increase during the same time.

But not only protein-deficiencies were evident … carbohydrates, too were found wanting. Not so much volume, but quality. Is high fructose corn syrup as bad, or good, for bees as it is, or isn’t for us? Some seem to think HFCS is evil incarnate, no matter who or what eats it. Others have shown that if the HFCS is made well, and then that quality preserved and protected it’s just fine. Meanwhile, some beekeepers are switching to plain old sugar … sucrose solution … and seem to see better results. But sugar costs more.

Other Diseases
The new disease … that Nosema cerane thing … isn’t anywhere near being solved either. What is it, how do you diagnose it, how do you treat it, when do you treat for it … all questions needing answers and nobody is looking it seems. Well, not quite. Researchers in Europe are studying this I understand … but again, nothing has been published … so bees die of a disease that we can’t treat. Is this CCD? Hmmmmm. Don’t know.

Which brings up the tired old song of research funding. I talked about the $4.1 million grant delivered recently, and I looked at the scientists receiving the money. One industry spokesperson (me) recently said, mostly in jest, that once that money was spread out over all the scientists, over all the years, each would receive about a buck and a half … That’s not quite true, but the concept shouldn’t be ignored. So far, USDA has been monumentally slow in getting things moving. They have a couple of large scale, actually profoundly practical studies going … funded by existing money, not the new money that was supposed to come down from the farm bill … at least so far. But this begs the question … if the money is being used for these studies, what isn’t getting done? Well, we don’t know, do we?

Colony Collapse Disorder hasn’t gone away. Beekeepers are harvesting honey, if they have some to harvest. They are beginning plans for moving south or west for wintering or pollination, and wondering if they again will have to scratch to get bees to meet pollination contract promises. Or is this the year it would be better to stay home? Honey prices are strong, moving is even more expensive this year, and all that stress … maybe home is where the honey bee is should get more attention.

But one more thing has come to light. Organization.

With all the noise made about lack of funding, one question keeps coming up … why aren’t beekeepers doing some of this funding? Why is it only the government that should do this? Good question.

Research Funding
And here’s the answer. There are four major funding sources within the beekeeping industry that have already made significant contributions to finding the answers to Colony Collapse Disorder. More — way more, actually — than government sources, and more is on the way. And if you are looking to help solve this critical problem and want to know how … stay tuned. We’ll open a whole set of doors and introduce you to the best of the beekeeping world.”

[source]

Amaranth flour. Its milled from the seeds of the amaranth plant, this flour boasts a higher percentage of protein than most other grains, and has more fibre than wheat and rice. It is also higher in the amino acid lysine, which some food scientists believe makes it a more complete protein than flour made from other grains. Amaranth flour can be used in cookies, crackers, baking mixes, and cereals.

Arrowroot flour: The rootstalks of a tropical plant are the source of this flour, often used as a thickener for sauces and desserts; the finely powdered arrowroot turns completely clear when dissolved (giving gloss to sauces), and adds no starchy flavor. Because of its easy digestibility, it is also an used as an ingredient in cookies intended for infants and young children.

Barley flour: This mild-flavored flour made from barley grain contains some gluten.

Buckwheat flour: A common ingredient in pancake mixes, buckwheat flour is also used to make Japanese soba noodles. It is available in light, medium, and dark varieties (the dark flour boasts the strongest flavor), depending on the kind of buckwheat it is milled from. You can make your own buckwheat flour by processing whole white buckwheat groats in a blender or food processor.

Chestnut flour: This tan flour is made from chestnuts, the meaty, lowfat nuts that are often served as a vegetable. The flour is a little sweet and is traditionally used in Italian holiday desserts.

Chick-pea flour (also called chana, gram flour or besan): This protein-rich flour is made from dried chick-peas or chana dal. This flour is used commonly throughout India, and in parts of the Mediterranean as well, in pancakes, pizzas, dumplings, soups and stews.

Corn flour: This is made from whole cornmeal, ground to a floury consistency.

Cornstarch: This silky ingredient is made from only the endosperm (starchy part) of the corn kernel. Avoid wheaten cornflour. It is used to thicken sauces and to create baked goods with a particularly fine texture.

Gluten-free flour mix: Some health-food stores carry this three-grain mixture of rice flour, potato starch, and tapioca flour. It can be substituted for 100% of the wheat flour in many recipes.

Millet flour: This yellow flour is high in protein and easy to digest. It may make baked goods somewhat coarse-textured and dry. Substitute it for no more than one-fifth of the wheat flour in a recipe.

Oat flour: Milled from either the entire oat kernel or the endosperm only, oat flour is frequently used in ready-to-eat breakfast cereals. You can make your own to use in baking by grinding rolled oats in a food processor or blender (1-1/4 cups rolled oats will yield 1 cup oat flour).

Potato flour (potato starch): Steamed potatoes are dried and then ground to a powder to make this gluten-free flour, which is commonly used in baked goods for Jewish Passover (when wheat flour may not be used).

Quinoa flour: Higher in fat than wheat flour, quinoa flour makes baked goods more moist. You can make your own quinoa flour by processing whole quinoa in a blender; stop before the flour is too fine – it should be slightly coarse, like cornmeal.

Rye flour: In combination with wheat flour, rye flour, which contains some gluten, is most commonly used in breads. Rye can be used alone for a substantial-textured bread. Light, medium, and dark varieties (with dark having the strongest flavour) are available.

Sorghum flour: A staple grain in many parts of the world. Sorghum flour works well in breads when combined with bean flours.

Soy flour: Another useful alternative.

Tapioca flour: Milled from the dried starch of the cassava root, this flour thickens when heated with water and is often used to give body to puddings, fruit pie fillings, and soups. It can also be used in baking.

Water-chestnut flour (water-chestnut powder): This Asian ingredient is a fine, powdery starch that is used to thicken sauces (it can be substituted for cornstarch) and to coat foods before frying to give them a delicate, crisp coating.

[source]

You may be surprised to hear that:

- Soy is NOT a miracle food.
- Soy is NOT the answer to world hunger
- Soy is NOT a panacea
- Soy has NOT even been proven safe

Additionally, soy is linked to: malnutrition, digestive distress, infertility, birth defects, cancer, heart disease, thyroid dysfunction, heavy metal toxicities, cognitive decline, immune system breakdown and reproductive disorders. Are you alarmed yet?

You might be asking these questions: Why have we been lied to? What can I do about it now? What can I eat that is safe, healthful and nutritious? What can I feed my children without worrying about harmful substances? Don’t wonder anymore and find out more. Educate yourself for the sake of you and your loved ones.

People who would be interested in The Whole Soy Story: The Dark Side of America’s Favorite Health Food: Americans at risk for cancer, heart disease, osteoporosis and painful menopausal symptoms who wonder if it is true that soy might offer protection; environmentalists who are alarmed by the growing numbers of estrogens and estrogen mimickers in the environment and have begun to wonder about the phytoestrogens in soy; concerned parents who want to know whether soy formula is good for your infants and whether soy foods are good for your children; people suffering from diagnosed or as yet undiagnosed thyroid disease who fears that soy might be the cause; baby boomers who have heard that soy is the dietary fountain of youth; people afflicted with those diseases who wonder if soy might offer a cure; vegetarians who are not enjoying radiant good health and have begun questioning whether the “meat without a bone” is as good at taking care of their nutritional needs; Americans eating soy foods whether you like it or not; homemakers and dietitians who think the price is right but wonder how “the bean supreme” stacks up against meat nutritionally…

Find out more about Soy

Watch the video

[via groovy green]

Rice bran – a so-called “superfood” – might contain dangerous amounts of a natural poison.

A new study suggests that rice bran, the shavings left over after brown rice is polished to produce white rice grains, contains “inappropriate” levels of arsenic. Andrew Meharg at the University of Aberdeen, UK, and colleagues found that the levels of arsenic in rice bran products available on the internet and used in food-aid programmes funded by the US government would be illegal in China – the only country in the world to have standards for how much arsenic is permissible in food.

Meharg’s team are calling on the European Union and the US to follow China’s example and update food standards for arsenic.

Arsenic is a natural carcinogen, present in drinking water around the world including in Australia, the US and many developing countries.

In previous work, Meharg has shown that brown rice contains more arsenic than polished white rice (Environmental Science and Technology, DOI: 10.1021/es702212p).

Nutritional drink

In the new study, Meharg and colleagues purchased brown rice from China and Bangladesh and polished part of it in the same way that it would be to produce commercial white rice. They found that 1 kilogramme of brown rice contained on average 0.76 mg of arsenic in its toxic inorganic form. The rice also contained some non-toxic, organic arsenic. The polished white rice grains contained 0.56 mg inorganic arsenic per kg, whereas the rice bran contained 3.3 mg per kg on average.

On the surface, this appears to be good news: the bran shavings are usually discarded except in Japan, where they are used in traditional pickling recipes. But in recent years a number of rice-bran products have come onto US and European markets, mainly targeted at health-food consumers. They are labelled “superfoods”: the bran is high in antioxidants, vitamins, mineral nutrients and fibre. Producers say it is the largest wasted agricultural food resource on the planet, with 60 million metric tonnes of it discarded worldwide each year.

Some companies have produced a powdered version with a long shelf life at room temperature. Mixed with water, these “rice-bran solubles” make a nutritional drink and have been distributed as food aid to malnourished children in Malawi, Guatemala, Nicaragua and El Salvador. There are plans to further expand the aid programmes in Latin America, India and the Caribbean.

Meharg and his colleagues purchased nine commercial rice-bran products online, including rice-bran solubles from NutraCea, a company that participates in food-aid programmes, and analysed their arsenic content. The products contained between 0.48 mg/kg and 1.16 mg/kg of inorganic arsenic. China recently updated its standards, and set the limit to 0.15 mg of inorganic arsenic per kg of food.

Risk analysis

“The arsenic concentrations reported are worrisome, but the risk assessment is complex,” says Philippe Grandjean, professor of environmental health at Harvard University’s School of Public Health.

Indeed, “safe” standards for arsenic intake are controversial. The risk of skin, lung, bladder and kidney cancer increases proportionally with arsenic intake, which has lead toxicologists to the conclusion that there is no “safe” limit. But risks must be weighed against the benefits gained from drinking water and eating certain foods that contain the poison.

NutraCea has carried out a pilot project distributing their rice-bran solubles to 67,000 pre-school children in Guatemala. They monitored the nutritional state of 150 children. Whereas at the beginning of the trial, 37% were deemed malnourished, that dropped to 5% after taking 15 g of the rice bran 5 days a week for 6 months. The project was funded by the US Agency for International Development USAID and the Christian Children’s Fund.

Marie Vahter, an environmental toxicologist at the Karolinska Institute in Sweden who has done extensive studies on the health effects of arsenic believes the nutritional benefits do not necessarily outweigh the risks, given the availability of other supplements. “Recent reports indicate increased fetal and infant mortality due to fairly low-level arsenic exposure via drinking water,” says Vahter. Arsenic also impairs brain development and impairs the body’s ability to repair DNA.

Unwanted substances

“Rice-bran solubles are not the only way of getting nutrients to malnourished children,” argues Meharg. “If aid agencies want to go down the bran solubles route why not wheat, oat or barely bran solubles. All these crops have ten times less total arsenic than rice and are just as nutrient rich.”

“One would expect dietary supplements to be virtually free of unwanted substances like arsenic, especially when aimed at children, who are particularly vulnerable to arsenic,” says Grandjean.

Drinking water limits on arsenic levels are more widespread than food limits, despite animal studies showing that the body does not distinguish between arsenic derived from food and from drink. Water limits tend to be based on the World Health Organization’s “provisional” guideline limit of 0.01 mg of arsenic per litre of drinking water – although the WHO itself admits that “based on health criteria” the guideline would be less than this. It says the value is restricted by measurement limitations, hence its provisional nature.

According to China’s standards, all of the rice-bran products tested by Meharg would be illegal. According to the UK’s 50-year-old standards, two of the nine products are safe – yet all can be purchased online in the UK. The US has no standards for arsenic levels in food, and has a limit of 0.01 mg/l in drinking water.

“We totally agree with the overall message that it is important to set standards for inorganic arsenic in our food,” comments Walter Goessler, an arsenic expert at the Karl-Franzens University in Austria.

“Rice-bran solubles are being produced by commercial companies who profit from this commodity,” says Meharg.

At the time of going to publication, NutraCea had not replied to New Scientist’s request for comment.

[source]

“Whether you’re nodding off during the afternoon slump at the office, working a double or a night shift, or fighting drowsiness while driving, a power nap can make you more alert and productive[1] but only if you do it correctly. Scientists have been studying the power nap–when to take it, how to take it, what to take before you take it, and so on; their findings suggest that the following steps will help you get the most power out of a power nap.

Find a good place to nap.

Napping at work – A survey by the National Sleep Foundation found that about 30% of people are allowed to sleep at work, and some employers even provide a place for employees to nap.[2] If your place of employment isn’t nap-friendly, you can take a power nap in your car.

Napping on the road – If you’re driving, find a rest area to park in. Don’t park on the shoulder. Always turn off the car and put on the emergency brake. If it’s nighttime, park in a well-lit area with plenty of people around and lock all of your doors.

Turn off your mobile phone and any other potential distractions. If background noise is unavoidable and distracting, or if you suffer from tinnitus, putting on headphones with relaxing music may help.

If you’re sleeping during the day and find that bright light inhibits your ability to sleep, wear sunglasses or use an eye mask to simulate darkness.

Have caffeine right before you nap. This may sound counterintuitive since caffeine is a stimulant, but it won’t kick in immediately. The caffeine has to travel through your gastro-intestinal tract, giving you time to nap before it kicks in. Taking a “caffeine nap” in which 200mg of caffeine are consumed right before a 20-minute nap will not only improve your performance, but it’ll also lessen how sleepy you feel once you wake up.[3] Skip the caffeine, however, if it’s late in the afternoon–you’ll have a hard time falling asleep later–or if you’re trying to quit caffeine.

When you’re close to finishing your coffee (or your green tea, or your caffeine jello shot, etc.), set an alarm to go off in 15 minutes. If you’re one of those people who has a habit of pressing the “snooze” button and going right back to sleep, put your alarm across the room so that you have to get up to turn it off. Immediately after consuming the caffeine, close your eyes and relax.

Even if you can’t sleep, close your eyes and meditate. You might not be used to napping, but if you incorporate short bouts of sleep into a daily routine (taking a nap every day after lunch, for example) you can “train” your body to expect a nap during that time and you’ll have an easier time falling asleep.[4]

What you’re doing during a power nap is capturing the benefits of the first two of the five stages in the sleep cycle. These first two stages take place in the first twenty minutes. In addition to making you feel more rested and alert, the electrical signals in your nervous system strengthen the connection between neurons involved in muscle memory, making your brain work faster and more accurately.[5]

After 15 minutes, not only will your alarm go off, but caffeine will also kick in and help since it blocks adenosine, the neurotransmitter that promotes fatigue.

Get up as soon as the alarm goes off. Sleeping for any longer than 20 minutes will be counterproductive. A half hour can lead to sleep inertia, making you feel sluggish and more tired than ever.[6]

Follow up with physical activity. Get your blood flowing with a few jumping jacks or push-ups, or a little bit of jogging in place.
Washing your face and exposing yourself to bright light (e.g. sunlight) can help you feel more awake as well.[3]

Remember that a power nap makes you more productive. Some people are reluctant to nap because it seems “lazy” but if that was the case, why would successful executives and athletes be power napping? Leonardo da Vinci, Albert Einstein and Thomas Edison were power nappers, as well.

Warnings
A power nap can only help so much. If you’re sleep-deprived, you need to make up for your sleep deficit before you can realize the full benefits of power napping.”

^{Sources and Citations
Wired Magazine – Original source of this article. Shared with permission.
http://www.sleepdex.org/caffeine-nap.htm – Research source for “caffeine nap”
↑ The effects of a 20 min nap in the mid-afternoon on mood, performance and EEG activity. Clin Neurophysiol. 2003 Dec;114(12):2268-78.
↑ http://redeye.chicagotribune.com/red-072208-nap-main,0,2745098.story
↑ 3.0 3.1 The alerting effects of caffeine, bright light and face washing after a short daytime nap. Clin Neurophysiol. 2003 Dec;114(12):2268-78.
↑ http://www.webmd.com/sleep-disorders/features/power-of-napping-feature?page=3
↑ http://www.mensjournal.com/healthFitness/0601/napping_power.html
↑ http://redeye.chicagotribune.com/red-072208-nap-main,0,2745098.story}

“Think smoking is bad for you? Try just breathing. Louisiana scientists have discovered a group of previously undetected air pollutants that when inhaled exposes the average person to 300 times more free radicals than that of one cigarette in a day.

Scientists have long suspected that free radicals from tobacco smoke can damage human cells and accelerate the progression of cancer or cardiovascular disease among other health-related problems. These free radicals, which are highly reactive compounds that form during the burning of fuels and photochemical processes, usually last for about a second and then disappear. However, the new class of pollutants is unlike atmospheric free radicals and can linger in the air for days or longer as well as travel far distances.

Scientists, who termed the air pollutants persistent free radicals (PFRs), say they form on fine airborne particles, usually the main culprit behind air pollution alerts in a lot of cities. Even worse are the particles with metals like copper and iron, which are more likely to persist. When inhaled, the lungs and other tissues absorb the PFRs, causing health effects similar to smoking. While more research is needed to tie PFRs to certain diseases, scientists believe this could explain why 10 to 15 percent of those diagnosed with lung cancers are non-smokers.” [Source]

What can you do with this information?
It can get you to think about finding a better and less polluted environment to live in. I know this is easier said than done, but think about your health, and the health of your kids and loved ones. Make it a goal to get away from the pollution!

“We’ve all found ourselves chatting with someone whose breath could easily wilt a flower. With more than 90 million people suffering from chronic bad breath (also called halitosis), that’s a lot of wilted flowers. If you (or someone you regularly smooch) has an attack of bad breath that even Altoids won’t fix, try these eight simple tips to fix the problem.

Don’t let your tongue become a dirty carpet.
Bad breath often strikes when people aren’t properly taking care of their oral health. The odor is usually caused by decaying food particles and bacteria in your mouth. That’s why brushing and flossing your teeth is so important, but don’t forget to gently brush your tongue to get rid of even more bacteria.

A clean tongue goes a long way to warding off bad breath, says Stephen Z. Wolner, a dentist in private practice in New York City. “Your tongue microscopically is like a shaggy carpet. There are millions of filaments on your tongue that trap tiny food particles and bacteria,” he says. Get in the habit of regularly cleaning your tongue using a toothbrush, the edge of a spoon, or a tongue cleaner. If you have any mouth guards or oral devices, make sure to clean them thoroughly before putting them back in your mouth.

Mouthwash isn’t a bad idea, but it’s only a temporary fix. Granted, a little mouthwash comes in handy before a romantic dinner for two, but it masks the odor instead of tackling the source of your problem.

Chew gum like it’s going out of style.
Believe it or not, saliva is your best weapon against bad breath. That’s why dry mouth, often caused by certain medications or medical conditions, leads to odor problems. By washing away food particles and bacteria, saliva helps to eliminate odor, too.

If you’re wondering why your breath stinks in the morning, it’s largely because saliva production slows while you sleep, allowing particles and odor to linger longer. That’s where sugarless gum comes in handy, as chewing it will stimulate saliva production. Mints, on the other hand, don’t usually stimulate saliva production and only temporarily mask bad odor.

“When you chew gum it makes you salivate, and the more saliva you have in your mouth the fewer bacteria you have. It not only mechanically washes bacteria out, but we have antiseptic and enzymes in our saliva that kill bacteria,” says Wolner.

While anything that makes you salivate will improve your breath, a gum that is sweetened with xylitol is your best option. Xylitol is a sugar substitute that not only increases salvation but also works to prevent bacteria from replicating in the mouth.

Choose cinnamon — it’s sweeter.
A recent study of the cinnamon-flavored gum Big Red found that cinnamon might have breath-odor fighting abilities. Unlike other flavors, cinnamon is not just a cover-up, Wolner tells WebMD. In fact, he says, an ingredient in the flavoring appears to actually decrease the bacteria in your mouth. The only problem is that sugar gums are bad for your teeth, so stick to sugarless cinnamon-flavored gum instead….” Continued

Related: How to Tell Someone Their Breath Stinks!

“Despite the many public efforts to promote physical activity and good nutrition in recent years, despite the constant warnings about the obesity crisis, Americans just keep getting fatter. According to an annual state-by-state look at the problem, adult obesity rates increased in 37 states in the past year, and only the District of Columbia saw a decrease—down a mere 0.1%. More than 25% of adults are now obese in 28 states, up from 19 states last year.

In 1991 no state had an obesity rate above 20%. Today more than 20% of adults are obese in every state except Colorado, where the number stands at 18.4%, according to the survey by two nonprofits, the Robert Wood Johnson Foundation and Trust for America’s Health. Mississippi, the worst performer of all 51 on the list (which includes the District of Columbia), stands at 31.7%. Similarly disturbing increases were found in the percentage of adults with Type 2 diabetes, a weight-related disease. The survey found higher incidence of diabetes in 26 states. Four states are above 10%…..” Read the rest

The book has quite a bit going for it:

1. Beautifully made, illustrated and laid-out, this book is meant to last and be used readily and often. Typical Dorling Kindersley quality.

2. An eye-friendly typeface and bright, semi-gloss pages make this easy reading.

3. The shear breadth of the information here is outstanding. Packed into 306 letter-sized pages are the following chapters:
*The Meaning of Self-Sufficiency
*Food from the Garden
*Food from Animals
*Food from the Fields
*Food from the Wild
*In the Dairy
*In the Kitchen
*Brewing & Wine-making
*Energy & Waste
*Crafts & Skills
*Things You Need to Know

4. Good specifics on all the categories of info listed above. You should be able to get started on your way to being people of the soil. Need to know how to kill, gut, and prepare your cattle? It’s in here. Got a hankering to get off the electrical grid altogether? Helpful windmill buying advice is here. Can’t tell rye from barley? You will after reading this book.

5. A helpful list of contacts and companies that can get you started on your dream are included.

This is a fine primer on self-sufficiency. Anyone looking to escape the rat race could hardly do better than to pick up a copy of “The Self-Sufficient Life and How to Live It.”

[source: amazon]

Get it now

Compost your kitchen scraps and other waste. Even if you live in an apartment you can compost material and use the end product as soil for flower pots or herb planters. Take a look at these awesome composters that you can keep inside your home.

Reduce your water consumption. Instead of taking a bath, take a shower and limit yourself. Don’t linger in the shower or you’ll end up using more water than if you’d taken a bath! If you absolutely MUST take a bath, take them only once in a while, and don’t fill the tub as much.

Use energy-efficient appliances. Don’t go out and replace all of your appliances at the same time. Let them run their course and then properly dispose of them. Then, purchase energy efficient ones (graded A, B). If you feel you have to replace your appliances and they are still functioning properly, donate them to an organization that helps needy families. (i.e., Salvation Army, St. Vincent’s, Goodwill, or better yet, a very local group helping out others.)

Use environmentally friendly cleaning products. Using poison-free products at home is not only good for the environment, but it’s also good for you and your family’s health. Chemical cleaning products may clean your counters, floors, windows, tables, etc, like crazy, but they can harm you and damage the planet. Eco-friendly cleaning products can equally clean yet not harm anyone or anything.

Use phosphate-free laundry detergent. This is easy to do. Just replace your big-name-brand detergents that you’ve been loyal to forever, but cost a fortune, and replace them with environmentally sound detergents. Many people are now opting to use soap nuts.

Reduce energy consumption. These are so obvious but you do forget them more often than you should or like. Turn off lights in rooms no one is using. If you have a large home, only provide heat or cool to rooms that are actually being utilized. Use energy-efficient lightbulbs and solar power when possible.

Donate old items instead of trashing them. Some people go through items like they’re going out of style. Oh. Maybe they ARE going out of style but put those things to good use and donate old clothes, furniture and other items to people who need them. Another note: if you’d rather sell these items, go ahead and make a little cash on the side from e-bay or whereever. This is a great way to earn some money while getting rid of stuff.

Harvest your own rainwater if possible. Use the power of Mother Nature to water your yard, lawn, plants and vegetable garden if you have one. They are so easy to set up and the water will have no chemicals. Put up gutters on your house and/or garage with a large receptacle to harvest the water. This will lower your water bill, help you use less city water and have pure rainwater for the garden. These wooden rain barrels are pretty cool.

Properly dispose of toxic materials. These products should not be in your house. Period. Go through your house, garage, attic, basement and discard of leftover paints, paint removers, floor finishes, cleaners that are toxic to you, your house, your family AND people who come to your house.

From healthbot:

• In The First 10 minutes: 10 teaspoons of sugar hit your system. (100% of your recommended daily intake.) You don’t immediately vomit from the overwhelming sweetness because phosphoric acid cuts the flavor allowing you to keep it down.
• 20 minutes: Your blood sugar spikes, causing an insulin burst. Your liver responds to this by turning any sugar it can get its hands on into fat. (There’s plenty of that at this particular moment)
• 40 minutes………Read the rest
  

My best solution for this situation so far is this Elliptical Trainer, which I absolute adore and if I didn’t have it, I’d gain approximately 30 pounds during those harsh, cold winter months where all you want to do is eat comfort food. This way, you can eat your comfort food but work it off. And remember, exercise is a great way to fight depression, that can sometimes creep in your life during these months. Just eliminate that whole SADD process. How awesome is that?

More about Elliptical Trainers
Elliptical trainers represent the next wave of advancement in low-impact cardiovascular exercise machines and continue to grow in popularity. By simulating motions experienced through walking, stepping, cycling, and skiing, elliptical machines allow for a smooth and fluid motion while building strength in the arms and legs. Similar to the exercise position for treadmills, elliptical trainers are used by standing in an upright position while holding the handrails of the machine. With elliptical trainers, however, your feet remain in the foot pedals throughout the exercise regimen and circulate in a smooth and seamless motion, resulting in little to no impact on the knees, back, and hips.

Elliptical trainers are compatible for all ages and fitness levels and allow you to select the difficulty level through the incline and intensity settings. Additionally, elliptical trainers allow you to determine the complexity of your workout based on your needs, all while listening to music, watching television, or reading a magazine while exercising in the comfort and safety of your own home.

Although different types of elliptical trainers offer an assortment of features, many of them include an array of challenging programs, forward and reverse directional movement, EKG grip pulse handles, a lightweight portable design with easy fold-up capability, and a monitor displaying calories burned, distance, speed, time, and heart rate. Other types of exercise machines, namely treadmills and bikes, offer excellent cardiovascular exercise and muscular training for the legs in a forward-motion exercise. Elliptical trainers take this to the next level by offering an upper and lower body workout with dual motion, challenging and diverse programs, and a low-impact exercise machine that won’t strain sensitive joints.

See photos and find out more about getting in shape

Listen to samples of this CD now

“Massachusetts health authorities are warning consumers not to eat ground beef bought from Whole Foods Markets over the last two months after seven infections have been linked to meat bought there, some after a national recall.

The state Department of Public Health today confirmed the seventh E. coli case linked to ground beef. The people who fell ill — five of whom were hospitalized — had all eaten ground beef from Whole Foods last month. Preliminary results indicate that the ground beef products were part of a nationwide recall of meat produced by Nebraska Beef Ltd. because of possible E. coli contamination.

“A review of records from Whole Foods indicates that some of the stores received product from the recall list,” the state said in a release. “At this time, it is not known why the food listed under the USDA recall was sold to the public after the recall date.”

In a statement, Whole Foods said it will “continue to work with state and federal authorities as this investigation progresses, and looks forward to providing its customers with the high quality products that they have come to expect.”

The products involved include ground beef and ground beef patties from the stores’ meat counters as well as packaged meat found in the stores’ cooler. Any meat bought between June 2 and August 6 should be thrown out, state officials said. Consumers should also check their freezers for meat they may have bought last month and frozen for later use.

E. coli can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, the elderly and persons with weakened immune systems are the most susceptible to foodborne illness.

Ground beef cooked to an internal temperature of 160 degrees Fahrenheit kills the bacteria.” [source]

This is leading-edge, with an ultimate performance and energy efficiency with Philips’ Eco FlatTV that was named “Best in Show” in CNET’s “Best of CES” at the 2008 Consumer Electronics Show. A dimmable backlight and power saver mode can drive the power consumption of this set down to 75 watts, just a little more than a standard incandescent light bulb, and it has a standby mode power consumption of just. .15 watts. Combining that with a full HD 1080p display, Pixel Plus 3 HD engine and fantastic invisible sound makes this eco-friendly TV delivers powerful performance while helping conserve the future.

Read more about it here

From concierge:

1. WILDFLOWER HALL
Where: Shimla, India

Guru says: Yoga was invented in the Himalayas, in caves where acolytes of Tantric bliss experimented with astrology, nutrition, sex, medicine, and asanas (postures). But cave dwelling is so 5,000 years ago: Stay instead at this cliff-side manor, once home to British commander-in-chief Lord Kitchener and now a luxury Oberoi property. Instruction with local masters who grew up practicing yoga can be arranged in private sessions or with a group. Most programs last one week and include spa and Ayurvedic treatments.

Classmates: Wealthy Indian families looking to escape the heat of New Delhi and Mumbai, as well as many European couples. The Himalayan environment attracts a steady stream of fit, young professionals into adventure travel.

Om factor: Didn’t we mention yoga was invented here? Teachers are often part of a guru-disciple lineage dating back centuries.

Prerequisites: A simple mountain pose. Better: the sweat-inducing headstand.

Extracurricular: Day-trips on the white water of the Sutlej River, hikes and single-track mountain biking trips leading to king-of-the-world views, tennis in the summer and ice skating in the winter.

When to go: The summer is warm, but not hot; wildflowers bloom in late spring; and snow falls regularly in January and February. Take your pick.

Doubles from $390; morning yoga classes included, individual yoga programs extra

Wildflower Hall
Tel: 800 562 3764

2. COMO SHAMBHALA AT PARROT CAY
Where: Turks & Caicos

Guru says: This is the spot for well-heeled yogis whose idea of Zen minimalism doesn’t extend to thread counts and evening meals. The private 1,000-acre island in the Turks + Caicos has snow-white sand and turquoise coves, and the rooms are unfussy but gorgeous, all teak and white cotton. Instructors give daily yoga classes, but the resort also attracts some of the biggest names in American yoga for retreat weeks.

Classmates: A yoga rule of thumb: When the price goes up, so does the average age of the clientele. Don’t expect the barefoot, stringy-haired hard-bodies you share floor space with at home. Instead, you’ll get moneyed couples and a smattering of New Age yuppies.

Om factor: With American yoga luminaries such as Rodney Yee and Erich Schiffmann as retreat week regulars, the level of instruction is excellent, with an average of five hours per day during retreat weeks.

Prerequisites: Downward-facing dog. If you don’t already know this pose, just watch your dog stretch when he gets up from a nap.

Extracurricular: Dive or snorkel in the most pristine waters and healthiest reefs of the Caribbean region. Or just collapse on the beach for an extended savasana.

Doubles from $680 including group yoga classes; $120 an hour for private instruction; retreat weeks $6,240 all-inclusive

Como Shambhala at Parrot Cay
Tel: 877 754 0726

3. CHIVA-SOM
Where: Hua Hin, Thailand

Guru says: This retreat, my budding spiritual narcissist, is all about you. Thailand’s top destination spa ensures no annoying classmates and no early mornings unless you want them. Upon arrival at the luxurious, secluded seven-acre property located 135 miles south of Bangkok, you’ll be assigned a Health and Wellness advisor who’ll design a personal yoga program, ranging from 3 to 21 days (or longer), and augment it with spa treatments and a nutritional program.

Classmates: There may be no one on the mat next to you (all instruction is private), but other guests do exist. Between yoga and spa sessions you’ll hobnob with British, Swedish, and Australian thirty- and fortysomethings. Most guests are women traveling with their girlfriends or mums to detox or lose weight, but there are plenty of soloists, so you won’t have to dine alone.

Om factor: High. Every morning Buddhist monks wander along Hua Hin beach draped in faded red robes.

Prerequisites: Half lotus with breath of fire (kalabati breathing). You aren’t going to be able to fake this one.

Extracurricular: While most guests don’t leave the property, we suggest shuttling into town to explore the market and local Buddhist shrines.

When to go: The most comfortable time is the dry season, October through April. But prices drop during the summer rains, May to September.

Three- to 21-day retreats from $1,530 to $10,710, including meals and yoga instruction

Chiva-Som
Tel: 949 487 0522

4. BEGAWAN GIRI
Where: Bali, Indonesia

Guru says: Bali seems tailor-made for serenity: The Balinese culture is based on harmony, and locals couldn’t be more hospitable. If you don’t come away from here feeling balanced and fulfilled, you need a personality replacement. The only decision is how upscale to go. The tippy-top is Como Shambhala Estate at Begawan Giri, where the guest villas are architectural masterpieces and the sumptuous spa overlooks the Ayung River. Yoga instructors are on staff, and the hotel hosts retreat weeks throughout the year. But Balinese tranquility isn’t limited to the elite. Australia-based yoga studio Inspya Yoga offers a handful of affordable Bali retreats each year, most of them hosted by renowned teacher Lance Schuler in the town of Ubud (just a stone’s throw from Begawan Giri). Retreat guests are lodged in a simple but comfortable compound with two-story bungalows, an open-air restaurant, and a spring-water swimming pool.

Classmates: Donna Karan at the Begawan Giri; attractive, down-to-earth Aussies with Inspya Yoga.

Om factor: Spirit saturates Bali. There are thousands of temples on the island, and even if you don’t know anything about Hinduism, it’s hard not to be intrigued.

Prerequisites: Wheel pose. Bali attracts types that do full back-bends in their sleep.

Extracurricular: Visit the mother temple complex, Pura Besakih; scale the sacred Mt. Agung volcano; dive in the pristine waters of North Bali; or learn to surf on the south coast.

When to go: Lance Schuler’s next Bali retreat is in July 2007. Begawan Giri announces its retreat week calendar in November 2006; check the website for details.

Begawan Giri: Doubles from $495, including daily yoga; retreat weeks from $3,882. Inspya Yoga: 10-day retreats from $1,009, including accommodations

Begawan Giri
Tel: 62 361 978 888

Inspya Yoga Retreats
Tel: 61 2 6687 2717

5. ADVENTURE YOGA RETREATS
Where: All over the Americas

Guru says: Perfect for those as likely to find enlightenment charging down a mountain or carving a wave as during yoga and meditation. Founder and yoga instructor Ted McDonald teams with well-known New York- and L.A.-based yogis to lead students on adrenaline-addled eco-adventures in some of the world’s wildest places. His students run rivers in Patagonia, hike the Inca Trail to Machu Picchu (pictured), snowboard in the Sierra Nevadas, surf Costa Rica, or scale Mt. Whitney—all between morning and evening yoga sessions.

Classmates: Young, mostly single, fun-loving sensualists who can enjoy an ayahuasca ceremony with a Peruvian shaman as much as a midnight skinny-dip.

Om factor: Low on spiritual pretense, high on thrill-seeking.

Prerequisites: Warrior III. Expect an athletic intermediate practice with lots of standing and one-legged balancing postures.

Extracurricular: Drinking fine Chilean wine, soaking in snow-banked hot tubs, and exploring altered states with Peruvian medicine men.

When to go: Scale Mount Whitney, October 5–7 ($300); snowboard Mammoth Mountain, January 12–15 and March 15–18 ($595); raft Chile’s Fútaleufu River, February 1–10 ($3,800).

Adventure Yoga Retreats
Tel: 310 455 6681

6. ESALEN INSTITUTE
Where: Big Sur, California

Guru says: A New Age hot spot since the ’60s, the institute grows its own vegetarian food, has basic rooms with a view, and hosts workshops in everything from African dance to Tantric sex. The time freeze means you kinda expect John Lennon to drop in at any moment. The yoga classes are led by internationally renowned figures such as Mark Whitwell and Shiva Rea. Too granola for you? Well, the property is outrageously beautiful, as it’s balanced on the edge of the Pacific cliffs. And the coed naked hot-spring tubs—50 feet above the swirling, crashing Pacific—are pretty nifty. Some are exposed to the elements, others are sheltered beneath dynamic cantilevered ceilings; each sucks the stress from bones and souls.

Classmates: Flower children and their ilk. Whoever they are, you’ll be seeing a lot of them. Public displays of self-assured nudity are rampant—height, weight, and body fat be damned.

Om factor: Esalen is fervently committed to a set of spiritual and ecological ideals, and attracts visitors of like minds. So it’s high on pious sanctimony and low on collective sense of humor. Which, in a way, is sort of funny.

Prerequisites: Sun salutations, the central series in vinyasa or flow yoga practice.

Extracurricular: Workshop schedules are pretty packed, but you’ll find time to comb the beach, enjoy a massage, and dip in the hot springs—if you know what’s good for you.

When to go: Hit Shiva Rea’s high-energy Thanksgiving weekend retreat, November 24–26 ($655), or learn how to develop a daily practice in Mark Whitwell’s more introspective and gentler Flow Workshop, December 10–15 ($1,120).

Weekend retreats, $655 per person, including yoga workshop, accommodations, meals, and access to hot springs; weeklong retreats $1,120

Esalen Institute
Tel: 831 667 3005

7. LIFETIME RETREATS
Where: Kangaroo Island, Australia

Guru says: This family-owned property on secluded Kangaroo Island, off the coast of Adelaide, oozes character, with three distinct villas that include the Cliff House, reminiscent of a ’70s rock’n'roll crash pad, and the earthen Sky House. A pre-arrival questionnaire not only includes queries guests about yoga habits but also favorite tunes, dining preferences, and even comforting smells from childhood (it isn’t unusual to arrive to find an apple pie in the oven). Rachel Hannaford, a former personal chef who’s fed the Dalai Lama and is now LifeTime’s general manager/yogi/head chef, teaches yoga every morning at eight, and an Introduction to Tibetan Meditation class in the evenings.

Classmates: American couples here to view the island’s diverse wildlife; group retreats full of fit Aussies.

Om factor: Up to you. Hannaford can discuss Buddhist philosophy if you like, but she’s more than happy to keep it light.

Prerequisites: Chair pose or child’s pose. A disciple of Baron Baptiste’s athletic brand of hatha yoga, Hannaford uses techniques that’ll make quads rattle and brows drip.

Extracurricular: Humans are outnumbered ten to one by mobs of wallabies, kangaroos, seals, and koalas. Romp with them (or close enough) around the stunning, unspoiled coastline.

When to go: Australia’s spring and summer, October through March.

Retreats from $493 per person per night, all-inclusive

LifeTime Retreats
Tel: 61 8 8354 2368

8. MAYA TULUM
Where: Yucatán Peninsula, Mexico

Guru says: Set on an absurdly gorgeous stretch of Yucatán shore 90 minutes from Cancún, this is the best-regarded retreat destination within the yoga community, hosting more than 50 events a year. Join a group trip sponsored by one of several international yoga stars, such as Baron Baptiste, or simply sign on for Maya Tulum’s five-night or seven-night MBS (as in mind, body, spirit) program. The price includes yoga sessions, meditation classes, three vegetarian meals per day (fish is optional), massages, and day-trips. The spa serves up specialties such as Mayan clay massage and Sobata Maya—a concentric navel massage. Oh, and there’s a sweat lodge run by a third-generation shaman named Fabian.

Classmates: Among the hippie-chic 20-to-45 set, this place is more popular than soy chai lattes. You’re liable to share hardwood with film and rock stars, politicians, and Manhattanites looking for time off from the social circuit.

Om factor: Given the Mayan context and enthusiastic clientele, expect bizarre conversations about Krishna, string theory, indigo children, 2012, Tantra, the evils of Fox News, and the holographic nature of reality. Quick: Say, “Mayan navel massage” 50 times fast.

Prerequisites: Crow pose. You don’t have to know how to balance on your hands with legs curled up like a perching crow’s wings, but if you don’t, you may have asana envy.

Extracurricular: Aside from getting sweaty with Fabian, explore the nearby Mayan ruins in Tulum and some of the largest pyramids in Mexico at Coba. Snorkeling is also first-rate.

When to go: Winter and spring are the most popular, but good deals can be had in summer and fall. Baptiste leads weeklong “boot camp” retreats October 21–28 and May 19–26. (For more information, visit Baptiste’s site.)

All-inclusive MBS retreats from $1,020 per person; Baptiste’s boot camps from $2,595

Maya Tulum
Tel: 888 515 4580

9. THE STANDARD MIAMI
Where: Miami Beach, Florida

Guru says: A state of egolessness in South Beach? Sounds suspect, huh? Well, while retaining all the retro-cool design motifs of Andre Balazs’s hip hotel brand, this property on a small bay island off the Venetian Causeway is geared around wellness. Its daily group yoga classes are open to hotel guests and the paying public, as are its pranayama and Tibetan meditation classes. The spa is off-the-charts slick, with an emphasis on water therapy—a Turkish hammam, a waterfall hot tub, a spa menu full of double entendres like “Tag Team” (four-hands massage) and “The Standard Spanking” (yes, it involves your buttocks). But it isn’t style over substance here; this place does deliver the goods. There’s a staff acupuncturist and naturopath, a diverse stable of instructors, and terrific yoga facilities. It’s generating great buzz in the yoga world.

Classmates: Two parts international travelers, one part models (and wannabes), and a garnish of Miami locals.

Om factor: Undetermined. The Standard is working to deliver age-old techniques in cool packaging. Does that make it less authentic? You be the judge.

Prerequisites: There’s a touch of Kundalini yoga here, which means holding poses longer and with a variety of breathing techniques. Endure some pain, and you’ll leave feeling high.

Extracurricular: South Beach, and all its toned and tanned glories.

When to go: This one’s wide open.

Doubles from $125; yoga and meditation classes $17

The Standard Miami
Tel: 305 673 1717

[source]

20: Saltiest Side Dish
Denny’s Honey Smoked Ham, grilled slice
1,700 mg sodium, 85 calories
Calorie for calorie, this is the saltiest dish in America.

This side is steeped in salty brine before it’s smoked, soaking up 70 percent of your daily sodium intake.

19: Saltiest Dessert
Atlanta Bread Company Raspberry Scone
1,750 mg sodium, 360 calories
This fruit scone packs the same sodium load as seven servings of bacon at Atlanta Bread Company. If you need a sweet fix, opt instead for the pumpkin bread, which has a tenth of the sodium (160 mg).

18: Saltiest Soup
Baja Fresh Chicken Tortilla Soup
2,760 mg sodium, 320 calories
Soup and salt are nearly synonymous in the food world, but Baja takes it to the extreme, sinking more than a day’s worth of sodium into a single serving. Start with a bowl of stewed black beans with a scoop of fresh salsa instead; a serving has an eye-popping, belly-filling 26 grams (g) of fiber, with less than half the salt of the soup.

17: Saltiest Burger
Hardee’s 2/3 lb Monster Thickburger
2,770 mg sodium, 1,420 calories, 108 g fat
More than 100 percent of your daily sodium allowance is trapped inside this burger’s bun. And the three slices of processed American cheese are oozing with 780 mg sodium. Try the Low-Carb Thickburger–you’ll shave 1,000 calories and 1,700 mg sodium.

16: Saltiest “Healthy” Food
Chili’s Guiltless Grill Chicken Platter
2,780 mg sodium, 590 calories, 85 g carbs
Beware the bait and switch. Many restaurants and packaged-food producers advertise their dishes as being low in calories and fat, only to jack up the sugar and salt content. Case in point: This platter actually has more sodium than Chili’s 1,890-calorie Country Fried Steak with sides, toast, and gravy. Stick with the Guiltless Salmon, the best choice on Chili’s sometimes-healthy special menu.

• 15: Saltiest Pasta
Fazoli’s Rigatoni Romano
3,180 mg sodium, 1,090 calories, 54 g fat, 101 g carbs
Salt is one of the top ingredients in Italian sausage, meat sauce, and mozzarella cheese, the three items that serve as this dish’s backbone. Simply order your noodles topped with marinara sauce and peppery chicken. The chicken has just 1 g fat and less sodium than the other toppings you can order for your pasta.

14: Saltiest Chinese Entrée
P.F. Chang’s Beef with Broccoli
3,752 mg sodium, 1,120 calories, 65 g fat
Like many Chinese dishes, this ubiquitous entrée sounds deceptively healthy. Also like many Chinese dishes, this meal is swimming in a murky brown sauce made mostly of soy sauce and oil. Skip the fried rice (it can contain up to 2,700 mg sodium on its own) and send out an SOS (“sauce on the side”) to your server.

• 13: Saltiest Breakfast
Arby’s Sausage Gravy Biscuit
3,754 mg sodium, 961 calories
Yes, cured meat and lard-riddled biscuits are found in this troubled Southern staple, but the coat of gravy carries 2,600 mg sodium on its own, making it the primary offender.

12: Saltiest Beef Entrée
Bob Evans Steak Tips and Noodles
4,131 mg sodium, 822 calories, 43 g fat
Bob lubricates his take on beef stroganoff with a huge ladleful of gravy, damning this dish before you even poke your fork into it. Try your steak without the salt bath: The regular sirloin has half the calories and a commendable 638 mg sodium.

11: Saltiest Frozen Dinner
Swanson Hungry-Man XXL Roasted Carved Turkey
4,480 mg sodium, 1,360 calories, 70 g fat
Yes, the nutrition data on the back suggests that the package contains two servings, but the label proudly proclaims the 1 1/2 pounds inside, and besides, how many guys are going to share their frozen dinner?

10: Saltiest Bread
Dunkin’ Donuts Salt Bagel
4,520 mg sodium, 320 calories, 62 g carbs
This bagel is more like a giant salt-encrusted pretzel, delivering 188 percent of your recommended daily sodium intake.

9: Saltiest Sandwich
Quiznos Turkey Bacon Guacamole Large Sub with Cheese and Reduced-Fat Ranch Dressing
4,670 mg sodium, 1,120 calories, 49 g fat, 116 g carbs
First, skip the large sandwich. At Quiznos, few come in under 1,000 calories and 3,000 mg sodium. Next, abandon mozzarella for Swiss, which has a tenth of the sodium. Finally, choose one of the low-calorie subs at Quiznos–the Tuscan Turkey, or better yet, the Honey Bourbon Chicken.

8: Saltiest Pizza
Pizza Hut Meat Lover’s Stuffed Crust Pizza (3 slices of the 14” large)
5,070 mg sodium, 1,560 calories, 87 g fat, 114 g carbs
A good rule of thumb: Never order a pizza with more than a single meat topping. Because if the calories don’t get you, the salt will. This problematic pie has six meats and 4,000 mg sodium too much.

7: Saltiest Comfort Food
Denny’s Meat Loaf Dinner (with Mashed Potatoes and Corn)
5,080 mg sodium, 1,210 calories, 69 g fat, 97 g carbs
There’s nothing comforting about a dinner that carries the same sodium load as 27 strips of bacon. Trade the salty loaf for the Steakhouse Strip Dinner, which has just 460 mg sodium and 390 calories (before sides).

6: Saltiest Salad
Romano’s Macaroni Grill Chicken Florentine
5,460 mg sodium, 840 calories, 53 g fat
Salads are often the biggest blood-pressure boosters on the menu, since the innocent leaves play perfect host to a flurry of briny toppings and dangerous dressings. Here, salt-laden olives, capers, and Parmesan collide with Macaroni Grill’s massive portions and its cooks’ affinity for the saltshaker.

The only reasonable insalata on the menu is the Mozzarella alla Caprese: It has 450 calories and 760 mg sodium.

5: Saltiest Mexican Entrée
Chili’s Buffalo Chicken Fajitas
5,690 mg sodium, 1,730 calories, 107 g fat, 143 g carbs
Here are a few offenders to choke on: fried chicken, Buffalo sauce, blue cheese, smoked bacon, ranch dressing, and sour cream. All make this the sodium equivalent of single-handedly downing three and a half baskets of Chili’s bottomless tostada chips. Add rice and beans and you’ve just ordered 3 days’ worth of sodium and an entire day of calories. If you’re salt-sensitive, avoid fajitas–any kind of fajitas–at all costs.

4: Saltiest Kids’ Meal
Cosi Kid’s Pepperoni Pizza
6,405 mg sodium, 1,901 calories, 93 g fat, 190 g carbs
Kids under 13 should max out at 1,900 to 2,200 mg sodium a day, according to American Heart Association. This pizza serves up nearly three times that much, plus an entire day’s worth of calories. You could feed your child 50 turkey sandwiches at Cosi for the same sodium price tag. (But stick to just one.)

3: Saltiest Seafood Entrée
Romano’s Macaroni Grill Grilled Teriyaki Salmon
6,590 mg sodium, 1,230 calories, 74 g fat, 79 g carbs
Think you’re playing it smart by opting for fish? The slather of teriyaki, which is essentially highly sweetened soy sauce in concentrated form, sinks that strategy fast. The grilled halibut, topped with a fresh tomato-basil relish instead, has just a quarter of the sodium.

2: Saltiest Appetizer
Papa John’s Cheesesticks with Buffalo Sauce
6,700 mg sodium, 2,605 calories, 113 g fat, 296 g carbs
If you were to split this appetizer with two friends, you’d still be close to downing your daily sodium allowance before you even reach for the pizza. Each stick packs the same amount of sodium as a small slice of cheese pizza, and that’s without dipping. Your best bet? Cheese pizza. Thin crust.

1: The Saltiest Dish in America
Romano’s Macaroni Grill Chicken Portobello
7,300 mg sodium, 1,020 calories, 66 g fat
With three items on our top 20 list, plus a slew of dishonorable mentions, Macaroni Grill earns its title as America’s saltiest chain restaurant. But what makes this the saltiest dish in America? One word: demi-glace, a fancy French name for the viscous salt slick that blankets this disastrous dish. You would have to eat 32 cups of potassium-rich broccoli to compensate for this sodium avalanche. [source]

From alfalfa to ginseng to yellow dock, more than 100 entries are included, featuring historical backgrounds, popular and practical uses, folklore, and bibliographies. Herbal Medicine and Botanical Medical Fads also contains related listings and essays that range from alternative medicine to food preparation and nutrition to herbs in wedding celebrations. Detailed enough for reference use by academics, the book has a natural tone that appeals to garden club members, herb and spice experts, hobbyists, and others.

Herbal Medicine and Botanical Medical Fads also includes information on:
-herb growing and marketing
-herbs and spices in literature
-medicinal herbs and spices
-federal regulations on herbs and spices
-horticulture therapy

An everyday guide for enthusiasts and a perfect place to start for newcomers, Herbal Medicine and Botanical Medical Fads is an easy-to-use handbook with wide-ranging appeal.

For more information and to sample some pages click below:

Herbal Medicine and Botanical Medical Fads

“Governor Arnold Schwarzenegger of California signed a bill banning trans fats in restaurant food, making California the first U.S. state to ban the use of the cooking oils linked to artery-clogging cholesterol.

The new law, modeled after a ban implemented in New York City, prohibits the use of partially hydrogenated oils, which contain trans fats, by the state’s 87,000 restaurants beginning in 2010 and in all baked goods sold in the state starting in 2011.

Trans fats, found in processed and fried food, candies and cookies, are vegetable oils that are treated with hydrogen to extend the shelf life of products. The oils have been linked to LDL cholesterol that clogs the arteries. New York began a ban on trans fats in all restaurants in December 2006.

“Consuming trans fat is linked to coronary heart disease, and today we are taking a strong step toward creating a healthier future for California,” Schwarzenegger said in a statement.

Diets high in trans fats increase the risk of heart disease, obesity and diabetes, according the U.S. Food and Drug Administration’s Web site.

Restaurant companies including McDonald’s and KFC already use cooking oils in the U.S. that are free of trans fats.”

At least 1,013 people died of overdoses in several U.S. cities from 2005 to 2007 after illegally injecting the highly potent painkiller fentanyl, U.S. officials said on Thursday.

The fentanyl, at least some of which came from Mexico, was sold illegally by drug dealers on U.S. streets, sometimes mixed with cocaine and heroin, according to a report issued by the U.S. Centers for Disease Control and Prevention. The Chicago area had the most deaths with 349, followed by Philadelphia with 269, the Detroit area with 230. Other deaths were reported in St. Louis, Missouri, and the states of Delaware and New Jersey. Emergency medical personnel reported finding some victims with the needle still in their arms, not having completed the injection because the drug was so powerful, said retired CDC public health service officer Dr. Stephen Jones, who wrote the report.

The fentanyl caused perhaps hundreds of other deaths not reflected in the official tally of 1,013 deaths, Jones said in a telephone interview. “I think this is an extraordinary episode of fatal drug overdoses. But it’s got to be recognized as part of the bigger problem of the increasing numbers of drug overdose deaths in the United States.”

The number of deaths from drug overdoses and other cases of unintentional drug poisonings jumped from 11,155 in 1999 to 22,448 in 2005, the CDC noted, with powerful painkilling drugs playing an important role. The fentanyl used in Chicago and Detroit was believed to have come from an illicit production facility in Toluca, Mexico, that was shut down by authorities in May 2006, the CDC said. Fentanyl is used medically to treat pain in cancer patients and others but also is abused for recreational use. “One gram of pure fentanyl can be cut into approximately 7,000 doses for street sale. Manufacture of (fentanyl) requires minimal technical knowledge, and recipes for making (fentanyl) are available on the Internet,” according to the report.

“The unknowns of what somebody can obtain on the streets and misuse are a very obvious message from this outbreak,” Nick Reuter of the U.S. Substance Abuse and Mental Health Services Administration said in a telephone interview. Jones said the recent deaths marked the worst known outbreak of U.S. fentanyl deaths. An earlier series of deaths in the 1980s included at least 110 fatal overdoses, he said

Marital Strife
Research has shown that married people tend to have fewer sleep problems than those who are divorced. But it turns out the quality of the marriage is important, too. New research out of the University of Pittsburgh indicates that happily married women had fewer troubles falling asleep, staying asleep, fewer early morning awakenings and more restful sleep compared with unhappily married women.

Being With Baby
Most new parents lose shut-eye waiting for their babies to learn to sleep through the night. But new research from Penn State University shows that parents’ sleep and their satisfaction with the infant’s night-time behavior was worse when the infants spent any part of the night with parents vs. those who slept apart. This was true even of parents who endorsed the concept of co-sleeping with their babies.

Health Concerns
Are worries about cancer keeping you up at night? New research out of the Brooklyn Health Disparities Center at SUNY Downstate Medical Center and Long Island University in Brooklyn shows that a significant number of women worried about cancer, none of whom had a history of a physician-diagnosed cancer, had trouble sleeping.

A Sleep Disorder
In cases of sleep apnea, the throat is blocked during sleep, preventing sufficient air flow to the lungs. The blockage may be caused by the relaxation of the throat muscles, too much fatty tissue in the throat–an obesity-related problem–or a naturally small airway. The condition leads people to snore as well as temporarily stop breathing during sleep, causing them to momentarily awaken.

Father Time
Sleep patterns change as we age. Health experts say that between the ages of 50 and 60, people tend to sleep lighter and wake up more frequently. More trouble falling asleep is also a common complaint. Some sleep disruption is also due to the pain or discomfort of chronic illnesses, such as arthritis, that affect the aging population.

Heart Disease
While poor sleep can contribute to heart disease, poor heart health also can upset your night’s sleep. According to research reported in the Harvard Heart Letter in 2007, people with heart failure may wake up due to breathing troubles, a result of fluid buildup in the lungs. Some people may also experience angina or chest pain, atrial fibrillation and palpitations at night, which can disturb sleep.

Too Busy
A hectic daily schedule can wreak havoc on your ability to get a good night’s sleep, particularly if you don’t make time to decompress for a half hour or an hour before climbing into bed. Most people need to spend some time processing what’s happened during the day and planning for the next to help them wind down.

Depression And Anxiety
It’s estimated that 40% to 50% of people with insomnia also have depression or an anxiety disorder. New research out of the Centers of Pediatric Sleep Disorders at the University of Rome La Sapienza shows the connection is present in children, too. A study looking at more than 100 children ages 7 to 11 who had a major depressive disorder and 200 of their healthy peers showed that 82% of the depressed, medication-free children had trouble sleeping, vs. 5% of the control group.

Medication
One option for people dealing with depression is to take selective serotonin reuptake inhibitors (SSRIs), antidepressants that affect serotonin levels. But the medications can cause insomnia, a double whammy considering that many people who face depression already have difficulties sleeping. If you’re having trouble sleeping, it might be worth it to talk to your doctor about your prescriptions.

Environment
Whether we’re just born that way or it’s a side effect of insomnia, some of us are more sensitive to noise at night than others. The temperature of your bedroom can also have an impact on how many winks you get. It’s also believed to be better to have a cool rather than warm bedroom. Some studies have shown that it’s the cooling off effect you experience after drinking warm milk or taking a warm bath that helps you feel sleepy.

You’re A Woman
Women tend to have higher rates of insomnia than men. Research suggests a host of reasons. Certain phases of a woman’s period, pregnancy and menopause all cause hormonal changes that can cause sleeping problems, not to mention the discomfort associated with pregnancy for many and the sleep deprivation often associated with child rearing.

Too Much Napping
You may think you’re doing yourself a favor by taking a nap after a restless night’s sleep. Think again. Experts say that napping during the day decreases your overall drive for sleep, which builds throughout the day, and may make it more difficult for you to fall asleep at night.

Staying In Bed
If you’re trying to sleep but having no luck, do yourself a favor and get out of bed. People tend to think that by sticking it out in bed, rather than getting up and doing something, they at least have a chance of falling asleep. But lingering can increase performance anxiety. After a while you may begin to associate lying in bed with your struggle to fall asleep rather than a restful snooze.

Late Night Eating
Eat a big meal before bedtime and you’re asking for a restless night’s sleep. Your body may be too focused on metabolizing your meal to relax. If the meal happened to be a big plate of pasta you could wind up waking up hungry in the middle of the night. Experts recommend eating snacks throughout the day so you don’t overload at dinner and making sure you don’t hit the hay until at least three hours after dinner.

[source]

The juice of the beet is high in vitamin B1, B2, C, natural sugar, sodium, sulphur, copper, chlorine, iodine and bioflavonoids. Many health professionals believe that beet juice combined with other juices like carrot and cucumber restore the health of the kidneys and gallbladder. It’s considered excellent for cleansing these organs. Finally, because the beet is a fibrous root it’s wonderful for eliminating constipation.

Now, what can you do with beets:

1. shred or roast beets then and throw them into salads.
2. slice the roasted beets and put them in sandwiches, maybe on a nice baguette with goat cheese, arugula, and salt and pepper.
3. make borscht.
4. Make your standard risotto and throw in roasted beets at some point during the cooking process. Or dice raw beets and put them in right at the beginning. They turn the grains a beautiful color. I might serve this with simple grilled fish, brushed with olive oil and sprinkled with lots of fresh herbs. This meal might be a good way to get rid of the beet greens, too — they’d be nice sauteed and served on the side with the fish and risotto. (What to do with beet greens would take up a blog entry of its own!) If you can get your hands on the nutty, chewy grain farro, you can make a fantastic risotto-style beet farro.
5. chop beets and make a pseudo tabbouleh with bulgur, chopped mint and parsley, cucumber, olive oil, lemon juice, and plenty of s&p. Couscous (not a grain, but that’s OK) tossed with beet chunks, liberal chopped basil, feta, olive oil, vinegar, and s&p is a nice side.
6. Am I crazy for imagining that beets might be good rolled in nori with brown rice, creamy goat cheese, wasabi, and chives for a beet maki?
7. Beets are also good in pasta. Caramelize some onions and toss them with spaghetti, some Greek yogurt, chunks of beets, and salt and pepper. Sprinkle lots of grated pecorino on top.
8. raw beet salad – Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.
9. beet tart with phyllo, feta, and herbs.
10. Beets are so versatile, because they pair well with so many things: herbs such as mint, greens peppery and mild, cheeses soft and hard, citrus, creamy things, cumin.

[source]

It can prevent and treat a wide range of health problems, it cleans and purifies the home, and adds zest and nutritional value to food. Find out everything you wanted and needed to know about The Healing Powers of Vinegar. This fascinating book traces the origins of vinegar to ancient Greece and Egypt and follows its history to the present day. You’ll read advnice from leading alternative health practitioners as well as medical researchers. There’s great detail about the healthful ingredients found in two of the most important vinegars: apple cider vinegar and red wine vinegar, explaining the benefits of their vitamins, minerals, enzymes and amino acids. Here, you’ll find the latest research about cutting-edge nutrients found in these two vinegars, including a new class of antioxidants that reduce the risk of cancer and protect against heart disease.

You will also see beauty tips and household hints as well as over 100 recipes that team-up vinegar with other nutritious foods for a healthier and longer life.

Read other people’s review of this book and find out more about the power of vinegar.

“4 out of 5 sunscreens contain chemicals that may pose health hazards or don’t adequately protect skin from the sun’s damaging rays. Some of the worst offenders are leading brands like Coppertone, Banana Boat, and Neutrogena.

1. Keys Soap Solar Rx Therapeutic Sunblock, SPF 30
2. Trukid Sunny Days Facestick Mineral Sunscreen UVA/UVB Broad Spectrum, SPF 30+
3. California Baby Sunblock Stick No Fragrance, SPF 30+
4. Badger Sunscreen, SPF 30
5. Marie Veronique Skin Therapy Sun Serum
6. Lavera Sunscreen Neutral, SPF 40
7. Vanicream Sunscreen, SPF 35
8. UV Natural Sunscreen, SPF 30+
9. Sun Science Sport Formula, SPF 30
10. Soleo Organics Sunscreen all natural Sunscreen, SPF 30+

Read the rest

Eat This:
1 Cup of Low-Fat Yogurt or 2 Tbsp of Mixed Nuts

Scientists in Slovakia gave people 3 grams each of two amino acids — lysine and arginine — or a placebo and asked them to deliver a speech. Blood measurements of stress hormones revealed that the amino acid–fortified public speakers were half as anxious during and after the speech as those who took the placebo. Yogurt is one of the best food sources of lysine; nuts pack tons of arginine.

Don’t have…
A Can of Soda

A study from the American Journal of Public Health found that people who drink 20 ounces of soda daily are three times more likely to be depressed and anxious, compared with those who drink less.

2. When You Want to Increase Your Metabolism

Drink This:
Green Tea

Catechins, the powerful antioxidants found in green tea, are known to stoke your metabolism, making it burn hotter and torch more calories. A study by Japanese researchers found that participants who consumed 690 milligrams of catechins from green tea daily had significantly lower body-mass indexes and smaller waist measurements than tea-totalers (i.e., they avoid the stuff).

Don’t have…
Nothing

Skipping meals lets your body’s calorie-burning furnace go cold. Spread out snacks throughout the day. Try a cup of yogurt with fresh fruit or almonds between breakfast and lunch, and a hard-boiled egg or hummus with vegetables in the afternoon.

3. When You’re Low on Energy

Eat This:
A Handful of Trail Mix

Raisins provide potassium, which your body uses to convert sugar into energy. Nuts stock your body with magnesium, which boosts metabolism and improves nerve and muscle function. (When magnesium levels are low, your body produces more lactic acid — the same fatigue-byproduct that makes your muscles ache at the end of a workout.)

Don’t have…
Espresso-Based Drinks

Sure, the caffeine will perk you up, but the spike in blood sugar that follows — with anywhere from 16 grams (latte) to 59 grams (white chocolate mocha) of sugar coursing through your veins — will ultimately launch your own personal energy crisis. Stick to brewed coffee with one packet of sugar, max.

4. When You Need a Brain Boost

Eat This:
Blueberries

Antioxidants in blueberries help protect the brain from free-radical damage, which could decrease your risk of Alzheimer’s and Parkinson’s diseases, and improve cognitive processing. Wild blueberries, if you can find them (or grow them!), have even more brain-boosting antioxidants than the cultivated variety.

Don’t have…
Ice Cream

Sugary foods incite sudden surges of blood glucose that, in the long term, cause sugar highs and lows, and make you as distractable as a toddler in the Disney store. And foods high in saturated fat can clog blood vessels and slow the flow of nutrients and blood to the brain.

5. When You’re Under the Weather

Drink This:
Ginseng Tea, Hot or Iced

In a Canadian study, people who took 400 milligrams of ginseng a day had 25 percent fewer colds than people who popped a placebo. Ginseng helps kill invading viruses by increasing the body’s production of key immune cells.

Don’t have…
Caffeinated Beverages and Energy Drinks

Excessive caffeine messes with your sleep schedule and sabotages key immune agents. And insufficient sleep opens the door to colds, upper respiratory infections, and other ills. What’s more, caffeine can dehydrate you, and hydration is vital during illness: Fluids not only transport nutrients to the problem zones, but also carry away toxins.

6. When You Need to Wake Up and Go

Eat This:
Eggs and Whole-Wheat Toast

Eggs are a great source of protein, and having them for breakfast sets you up for a perfect day of eating. Saint Louis University researchers found that people who eat eggs for breakfast consume 264 fewer calories the rest of the day than those who eat bagels and cream cheese.

Don’t have…
Bagel and Cream Cheese

At 500 calories and 20 grams of fat, this deli disaster is one of the worst ways to start your day. Sixty grams of fast-burning carbohydrates will cause a dip in energy and a spike in hunger, long before lunchtime. The same goes for croissants, danish, donuts, and pancakes.

7. When You Want to Get ”In the Mood”

Eat This:
Dark Chocolate

The cocoa in chocolate contains stimulants that increase your body’s sensitivity. Chocolate also contains phenylethylamine, a chemical that can give you a slight natural high. And Italian researchers found that women who often eat chocolate have a higher sex drive than those who don’t. Make sure your chocolate has at least 60 percent cacao.

Don’t have…
The Third Glass of Wine

The alcohol in wine affects your prefrontal cortex, which can decrease inhibition and up your sexual appetite. But only for the first glass or two. Beyond that, the toxic affects of alcohol in your system take over and are as likely to make you sleepy as they are to make you sexy. The more pouring, the more snoring.

[source]

“Tyramine
Mechanism: amino acid and vasodilator
Found in: aged cheese, wine, chocolate, smoked, cured or pickled meat, processed meats, tofu, some fruits and vegetables such as eggplant, avocado, bananas and raspberries

Food Additives: Nitrites, MSG
Mechanism: preservative that excites neurons and has been linked to the onset of migraines; research is inconclusive.
Found in: Chinese food, cheese powders such as Doritos, Campbell’s soups, potato chips, frozen meals, and some salad dressings

Aspartame
Mechanism: artificial sweetener that research has linked to onset of migraines, though mechanism is unknown. Some believe it’s linked to serotonin. It’s been shown to cause neurons to fire spasmodically, burning out neurons.
Found in: diet drinks and foods

Alcohol: contains Histamines
Mechanism: histamines stimulate the immune system
Found in: wine and beer, some cheese, beef, pork, bananas”

Read article

All I can say is: DON’T DO THAT!

Why? Because anything processed and canned is treated with chemicals such as sodium nitrites (to keep its color and to preserve it) and salt. That’s why it can live in your cupboard for…ever! (I’m not kidding, you can keep spam indefinitely. That’s gotta tell ya something.) Anyway, in spam, these dangerous ingredients are included in high doses. There’s also a lot of FAT in it.

Try to replace meat with more healthful options. Here are some suggestions:

1. Beans (legumes) / Lentils & Sprouts – kidney beans, black beans, soy beans, chickpeas, peas, pinto beans, black-eyed peas, lima beans, to name just a few.

2. Organic Eggs and Cheese and yogurt – eggs are fortified with omega 3 fatty acids and protein. Organic dairy products are rich in protein and calcium.

3. Tofu / Seitan / Tempeh – Seitan and Tempeh are extremely high in protein while tofu contains about 1/4 of the protein of seitan and tempeh, but still a good source.

4. Vegetables! – Eat a variety of veggies and you will get a variety of nutrition. For example, the leafy parts of some veggies are really great for you: beet leaves, carrot stems, pumpkin leaves, mustard green, etc. Some other vegetables to explore are: broccoli, spinach, carrots, beets, kale, onions, mushrooms, zucchini, bamboo shoots, bok choy, chard, etc.

5. Whole Organic Milk – great source of calcium, protein, vitamin a, d, b6, b12, potassium, thiamin, riboflavin, folic acid, magnesium, zinc. Make sure to get some natural sunlight for vitamin d, which helps your body to absorb the calcium.

6. Nuts & Seeds – Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc. and their “butter” form, i.e., peanut butter, almond butter, walnuts, hazelnuts etc. (*make sure you are not allergic to these nuts and seeds)

7. Protein rich grains – bulgar, quinoa, amaranth, oats, whole wheat, brown rice, millet, etc.

8. Supplements – B12 is an important vitamin in meat and can be found in vitamins and fortified foods. (Check with your health care provider.)

9. Real Grass Fed Meat once a week – If you do not want to be a vegetarian, limit your meat intake to once a week. You really do not need more than this. This is relatively easy on the wallet and better for you. Eat grass fed meats (chicken, beef) or organically raised pork.

10 – Seaweed – is high in protein and very nutritious – and is great with sushi maki.

The combination of grains and legumes give a complete amount of protein, i.e., brown rice and beans. Make certain you eat lots of fresh vegetables and fruit, and a variety of those. Never overeat and never eat excessive amounts of one thing.

Notes: Make sure you’re not allergic to anything of these things and be sure to consult a doctor before making changes to your diet, to verify you are getting the right amounts of protein, vitamins, minerals, etc.

“Whether genetically modified (GM) foods are safe or beneficial is still controversial, but some people would prefer to avoid them until the evidence is clear. Most foods we eat may contain ingredients derived from genetically modified organisms (GMOs)–everything from baby formula and food to our dairy to even our meat. If you live in Europe, avoiding GM foods is easier since laws require labeling. However in the US and Canada food manufacturers are not required to label if their food is genetically modified or not. As such, here are some guidelines for steering clear of GMs in your diet, if that is your choice.

Become familiar with the most common applications of genetic modification. These are the products (and their derivatives) that you have to be the most careful with:

Soybeans – Gene taken from bacteria and inserted into soybeans to make them more resistant to herbicides. See How to Live With a Soy Allergy for more information on avoiding soy products.
Corn – Gene added/transferred to make crop more resistant to pesticides. May be present in high fructose corn syrup which is prevalent in a wide variety of foods in America.
Tomatoes – Genetically modified to limit production of substances that cause rotting
Rapeseed (canola) – Gene added/transferred to make crop more resistant to pesticides
Sugar cane – Gene added/transferred to make crop more resistant to pesticides
Sweet corn – Gene taken from bacteria and inserted into corn so they produce an insecticide

Rice – Genes implanted from daffodils and bacteria for higher amounts of Vitamin A; also known as “Golden Rice”
Canola – oil from rapeseed.
Cotton – Used for making cottonseed oil.
Dairy – Cows injected with GE hormone rBGH/rBST; possibly fed GM grains and hay.

Buy food labeled 100% organic. The US and Canadian governments do not allow manufacturers to label something 100% organic if that food has been genetically modified or been fed genetically modified feed. However, you may find that organic food is often expensive. Also, just because something says “organic” on it does not mean that it does not contain GMs. In fact, it can still contain up to 30% GMs, so be sure the labels say 100% organic.

This applies to eggs, as well. Eggs labeled “free-range”, “natural”, or “cage-free” are not necessarily GE-free; look for eggs to be 100% organic.[1]

Purchase beef that is 100% grass-fed. Most cattle in the U.S. are grass-fed, but spend the last portion of their lives in feedlots where they may be given GM feed. If you’re looking to stay away from GMOs, make sure the cattle 100% grass-fed or pasture-fed (sometimes referred to as grass-finished or pasture-finished). The same applies to meat from other herbivores such as sheep. There is also the slight possibility that the animals were fed GM alfalfa, although this is less likely if you buy meat locally. With non-ruminants like pigs and poultry that cannot be 100% grass-fed, it’s better to look for meat that is 100% organic.

Seek products that are specifically labeled as non-GM or GMO-free. However, it is rare to find products labeled as such. You can also research websites that list companies and foods that do not use genetically modified foods.[2]

Shop locally. Although more than half of all GM foods are produced in the US,[3] most of it comes from large, industrial farms. By shopping at farmers’ markets, signing up for a subscription from a local Community Supported Agriculture (CSA) farm, or patronizing a local co-op that stresses GM-free food, you may be able to avoid GM products and possibly save money at the same time.

More and more small farms are offering grains and meat directly to customers, in addition to the usual fare (vegetables, fruit, herbs).

Shopping locally may also give you the opportunity to speak to the farmer and find out how he or she feels about GMOs and whether or not they use them in their own operation.

Buy whole foods. Favor foods that you can cook and prepare yourself, rather than foods that are processed or prepared (e.g. anything that comes in a box or a bag, including fast food). What you lose in convenience, you may recover in money saved and satisfaction gained, as well as increased peace of mind. Try cooking a meal from scratch once or twice a week–you may enjoy it and decide to do it more often.

Tips
If you have the land, time, and resources, grow your own food. As long as you make sure you’re not buying GM seeds, you’ll know for sure that the food which comes from your garden is not genetically modified.

At chain and non-chain restaurants, you can ask which, if any, of their foods contain GMs, but the wait and kitchen staff are not likely to know.”

From wikihow

The 24-Hour Pharmacist- is the perfect pill for anyone seeking insight on overall health from a resource that is thorough and fun to read. With chapter titles such as “Frazzled, Frustrated and Freaked Out: Coping with Anxiety and Stress” to “More Jiggle, Less Joint Pain: What You Can Do About Arthritis” you get the sense that the author well knows what course to recommend but also truly enjoys educating others. One feature I found especially enlightening were the sections in each chapter entitled “Suzy’s Secrets From Behind The Counter”. Here is where she (Suzy) offers great little insights to live by with a perspective that only a pharmacist can give. One good example of this is in the chapter about weight loss where she explains that some drugs can make you hungry. Included in her list are sedatives and tranquilizers, antidepressants, allergy pills, female hormones and diuretics. Wow, who knew?

Read more about it here: The 24-Hour Pharmacist

“Spicy Nuts.
Now regular nuts meet our A, B and C requirements. They’re crunchy and interesting and full of fat, fiber and protein. But if you had a trough of them at the office, you’d be buying new pants weekly. That’s why I like spicy peanuts, they’re self regulating. You can only eat as many as you can handle. I like Ass Kickin’ Peanuts myself.

As an added bonus, snacking on these all day really builds up your tolerance for heat. So the next time you and your brother go out for Thai food you can make him look like a total wimp (I hate my brother).

Homemade Salsa and Tortilla Chips.
Tortilla chips with any dip are crunchy, creamy and low on the GI. Salsa is the best choice for a dip because it has the highest flavor/nutrition ratio and because when you make a batch it’s good for a week. You can pack it up and take it to work, unlike guacamole, which might make it to the table before it turns brown.

And I say homemade because it’s better, cheaper and super easy. I use the Alton Brown salsa recipe (halve that unless you’re a pro linebacker) and I buy bulk tortillas from the supermarket and fry them up in some corn oil. In about 10 minutes I have a bag of chips at 1/6 the cost and they’re restaurant quality.

Deviled Eggs.
Boiled eggs have the same benefits, but deviled eggs bring a little more flavor to the mouth party (yeah, I said that). They taste great, they’re filling and they have 0 carbs which means they don’t even register on the GI. I would call them self regulating because they are not easily packed and transported.

Half a Toasted Peanut Butter and Honey Sandwich.
A whole sandwich is a bit too much for a snack, but a half is perfect. The peanut butter is the key part here, it’s got enough fat, protein and fiber to keep the GI low. The honey provides a nice sweetness with fewer calories (sugar is only 80% as sweet as honey) and it won’t create the purple slurm on one side of your sandwich like jelly will.

Don’t skip the toasting part though. The toast has a crunchy outside, chewy inside thing that makes this snack interesting; remember that’s important.

Homemade Popcorn.
This is my favorite. It’s pure fiber and carbohydrate and it’s GI isn’t too high. It tastes great and it has the most interesting mouth feel (I’m telling you, that’s important) of any snack. It’s perfectly healthy if you don’t add butter and it’s not too bad if you use a healthier olive oil butter spread. It keeps great for a day or so and if you haven’t eaten it by then (why would you not eat it by then?) throw it in a bowl with milk and sugar. Popcorn is the original cereal.

And if you make it yourself (don’t buy those overpriced bags of microwave popcorn with carcinogenic imitation butter) it’s practically free. It literally costs pennies per gallon if you pop it in a wok on your stove.

Almost free, tasty and healthy. What more could you want? Huh? You want more? 5 isn’t enough for you? Fine, whatever. Here is a 6th:

Bonus: Diced Apple with Lime.
This is big in Mexico and it’s a great way to make an apple a little tastier. Just dice it up real fine and squeeze a lime or lemon on top. The sour gives a great contrast to the earthy, sweet flavor of the apple. It also stops the apple from turning brown so you can dice it at home and throw it in a zip lock for work.

Snacking is an important part of your day but you have to snack smart. Look for things that have a low GI (fat and fiber) and always plan to snack. It’s thinking that you won’t eat anything between breakfast and lunch that leaves you standing in front of the candy machine at 10:30 in the morning, starting a cycle that’s going to ruin your day.”

From inventorspot:

“Ever since I was a child, I’ve been allergic to polluted air. Leave me breathing fumes for a few hours and I’ll be suffering from constant cough and cold for the whole month—no kidding. While my doctor keeps prescribing me medicine, Bio International Japan concentrates on physically blocking the allergens out. As some might know, it isn’t deemed as strange in Japan to go around wearing face masks if you want to, but thankfully, Bio International has a better alternative. As you might have guessed from the pictures, the device in question is meant to be stuck up one’s nostrils. Not quite as appealing when said out loud, but it actually makes for quite a discreet anti-allergen gadget…”

Check out the rest here.

“I came home from work last night and my wife handed me the May issue of Parents magazine. She pointed out an articled called “25 Ways to Save Money on Health Care” by Teri Cettina. She thought I might like it, and she was right!
I am going to share the 25 ways here, but if you want the full detail you’ll have to check out the magazine — their web site is down so I can’t check to see if it’s available online or not. I’ll keep this brief, but there are a few that I will elaborate on.

1. Shop for the best health plan.
2. Consider a high deductible (HD) plan — I think HD works well for some people, especially in combination with a health savings account (HSA). However, I don’t think it’s a good fit for parents-to-be, new parents, and people who need a lot of medical attention.
3. Take advantage of perks offered by your health plan.
4. ring a list of covered prescription medications (”formulary”) to the doctor.
5. Be willing to ask your doctor about the cost and seek less expensive alternatives.
6. Stay up-to-date with routine and well-child checkups.
7. Stay in-network.
8. Slice your pills into two halves — Teri said that it might be possible to slice high-dose prescription pills to save money. Be sure to clear this with your doctor.
9. Look for special services — this is the same thing with #3?
10. Wear helmet and protective gears.
11. Opt for less expensive generic drugs.
12. Ask your doctor for drug samples.
13. Take advantage of tax-sheltered flexible spending account (FSA).
14. Split the cost between two plan years — I don’t think this works well for most situations, unless you are trying to take advantage of FSA.
15. Watch your hygiene. Wash your hands often….”

Read the rest

“Why bother? That really is the big question facing us as individuals hoping to do something about climate change, and it’s not an easy one to answer. I don’t know about you, but for me the most upsetting moment in “An Inconvenient Truth” came long after Al Gore scared the hell out of me, constructing an utterly convincing case that the very survival of life on earth as we know it is threatened by climate change. No, the really dark moment came during the closing credits, when we are asked to . . . change our light bulbs. That’s when it got really depressing. The immense disproportion between the magnitude of the problem Gore had described and the puniness of what he was asking us to do about it was enough to sink your heart.

But the drop-in-the-bucket issue is not the only problem lurking behind the “why bother” question. Let’s say I do bother, big time. I turn my life upside-down, start biking to work, plant a big garden, turn down the thermostat so low I need the Jimmy Carter signature cardigan, forsake the clothes dryer for a laundry line across the yard, trade in the station wagon for a hybrid, get off the beef, go completely local. I could theoretically do all that, but what would be the point when I know full well that halfway around the world there lives my evil twin, some carbon-footprint doppelgänger in Shanghai or Chongqing who has just bought his first car (Chinese car ownership is where ours was back in 1918), is eager to swallow every bite of meat I forswear and who’s positively itching to replace every last pound of CO2 I’m struggling no longer to emit. So what exactly would I have to show for all my trouble?

A sense of personal virtue, you might suggest, somewhat sheepishly. But what good is that when virtue itself is quickly becoming a term of derision? And not just on the editorial pages of The Wall Street Journal or on the lips of the vice president, who famously dismissed energy conservation as a “sign of personal virtue.” No, even in the pages of The New York Times and The New Yorker, it seems the epithet “virtuous,” when applied to an act of personal environmental responsibility, may be used only ironically. Tell me: How did it come to pass that virtue — a quality that for most of history has generally been deemed, well, a virtue — became a mark of liberal softheadedness? How peculiar, that doing the right thing by the environment — buying the hybrid, eating like a locavore — should now set you up for the Ed Begley Jr. treatment.

And even if in the face of this derision I decide I am going to bother, there arises the whole vexed question of…”

Continue reading

“While some vitamin supplements can boost your health, others may actually harm.

Wild Claims
Google “vitamins” and you get 50 million results and the wildest claims you can imagine. That’s almost six times more than what you get for “Brad Pitt,” but the descriptions are just as breathless. As you navigate the maze of sites, you see phrases claiming vitamin supplements can “increase energy,” “stimulate brain function” and “improve sex drive.” There are promises of “reversing cancer” and “removing plaque” from your arteries. It all helps explain why Americans shell out $7.5 billion a year on vitamins, hoping to prolong life, slow aging and protect against a bevy of illnesses.

But new research not only refutes many of these claims, it also shows that some of these vitamins may in fact be harmful.

A February report in the Journal of the American Medical Association found that taking antioxidant vitamins actually increased a person’s risk of dying by up to 16 percent.

A study by researchers at the University of Washington last May found that high doses of vitamin E taken over ten years slightly elevated lung cancer risk in smokers.

Researchers at the National Cancer Institute found that men who took more than one multivitamin daily had a higher risk of prostate cancer.

Antioxidant Paradox
The antioxidant study, in particular, surprised a lot of people and has prompted a heated debate. Antioxidants such as vitamins A, beta carotene (another form of vitamin A), E and C have long enjoyed a reputation as disease fighters because they’re thought to protect against free radicals that can damage….”

Read the full article

“Products containing high fructose corn syrup cannot be considered ‘natural’ and should not be labeled as such, the US Food and Drug Administration (FDA) has said.

The decision is likely to cause a massive stir in the food and beverage industry, where a discreet battle has been raging over the status of the controversial sweetener.

High fructose corn syrup (HFCS) is derived from corn, and used primarily to sweeten beverages. The trade group Corn Refiners Association and numerous industry members have long maintained that HFCS is a natural sweetener.

However, the sugar industry is more critical, as HFCS comes into direct competition with sugar as a sweetener. Industry group Sugar Association, as well as consumer groups such as the Center for Science in the Public Interest categorically maintain that HFCS cannot be considered natural because its chemical bonds are broken and rearranged in the manufacturing process.

The debate raged on for one simple reason: FDA does not define the term ‘natural’, and it has therefore been left open to different interpretations.

However, in response to an inquiry from FoodNavigator-USA.com, the regulatory agency examined the composition of HFCS, which it said is produced using synthetic fixing agents.

“Consequently, we would object to the use of the term ‘natural’ on a product containing HFCS,” the agency’s Geraldine June said in an e-mail to FoodNavigator-USA.com. June is Supervisor of the Product Evaluation and Labeling team at FDA’s Office of Nutrition, Labeling and Dietary Supplements.

FDA on ‘natural’

FDA has received two petitions to define the term ‘natural’ – one from the Sugar Association, and one from bakery firm Sara Lee.

Although the agency had not provided a formal response to these petitions, it told this publication that it has no plans to define the term in the near future, due to limited resources. “We’re not sure how high of an issue it is for consumers,” it said.

Nevertheless, FDA does have a longstanding policy regarding the use of the term. This states that a ‘natural’ product is one that has not had any artificial or synthetic substances added to the product that would not normally be expected to be in the food – including artificial flavors or color additives, regardless of source.

FDA also does not currently restrict the use of the term ‘natural’ except on products that contain added color, synthetic substances and flavors as provided for in Title 21 of the Code of Federal Regulations (CFR), section 101.22.

FDA on HFCS

Although FDA provides no definition or detailed guidelines for the use of the term ‘natural’, it said it has a system in place for manufacturers with doubts to approach it and ask for guidance on the use of particular ingredients.

Under this system, FoodNavigator-USA.com submitted an inquiry about HFCS.

FDA responded that HFCS is prepared from a high dextrose equivalent corn starch hydrolysate by partial enzymatic conversion of glucose (dextrose) to fructose using an insoluble glucose isomerase enzyme preparation.

The glucose isomerase enzyme preparation is fixed (rendered insoluble) using safe and suitable immobilization/fixing agents, it said.

“The use of synthetic fixing agents in the enzyme preparation, which is then used to produce HFCS, would not be consistent with our (…) policy regarding the use of the term ‘natural’,” said Geraldine June.

“Moreover, the corn starch hydrolysate, which is the substrate used in the production of HFCS, may be obtained through the use of safe and suitable acids or enzymes. Depending on the type of acid(s) used to obtain the corn starch hydrolysate, this substrate itself may not fit within the description of ‘natural’ and, therefore, HCFS produced from such corn starch hydrolysate would not qualify for a ‘natural’ labeling term,” she concluded.

HFCS and industry

Although FDA’s conclusion may not be welcome by some industry members, who would have liked to have promoted their HFCS-containing products as ‘natural’, it will at least prevent any future misinterpretations.

Last year for example, both Cadbury Schweppes and Kraft faced lawsuits after making ‘natural’ label claims on beverages that contained high fructose corn syrup. Both companies changed the labeling of their products before any legal action was taken.

The market for ‘natural’

The quest for natural foods and beverages has burgeoned on the back of an overall consumer move towards healthier nutrition.

According to Mintel’s Global New Products Database, ‘All Natural’ was the third most frequent claim made on food products launched in the US in 2007, appearing on 2,617 products. It ranked fourth most popular claim for beverages, used on 542 items.

In Europe, 878 ‘All Natural’ food products and 509 beverage products were launched last year.

Additionally, the Natural Marketing Institute reported in 2004 that 63 percent of US consumers have a preference for natural foods and beverages. In 2006, a Harris Interactive survey found that 83 percent of people wanted a government definition of the term.”

“Whoever coined the term “necessary evil” might have been thinking of pain. No one wants it, yet it’s the body’s way of getting your attention when something is wrong. You’re probably sufficiently in tune with your body to know when the pain is just a bother, perhaps the result of moving furniture a day or two before or eating that third enchilada. It’s when pain might signal something more serious that the internal dialogue begins:

“OK, this isn’t something to fool around with.”
“But I can’t miss my meeting.”
“And how many meetings will you miss if you land in the hospital?”
“I’ll give it one more day.”
Etc.
You need a guide. WebMD consulted doctors in cardiology, internal medicine, geriatrics, and psychiatry so you’ll understand which pains you must not ignore — and why. And, of course, if in doubt, get medical attention.

No. 1: Worst Headache of Your Life
Get medical attention immediately. “If you have a cold, it could be a sinus headache,” says Sandra Fryhofer, MD, MACP, spokeswoman for the American College of Physicians. “But you could have a brain hemorrhage or brain tumor. With any pain, unless you’re sure of what caused it, get it checked out.”

Sharon Brangman, MD, FACP, spokeswoman for the American Geriatrics Society, tells WebMD that when someone says they have the worst headache of their life, “what we learned in medical training was that was a classic sign of a brain aneurysm. Go immediately to the ER.”

No. 2: Pain or Discomfort in the Chest, Throat, Jaw, Shoulder, Arm, or Abdomen
Chest pain could be pneumoniaor a heart attack. But be aware that heart conditions typically appear as discomfort, not pain. “Don’t wait for pain,” says cardiologist Jerome Cohen, MD. “Heart patients talk about pressure. They’ll clench their fist and put it over their chest or say it’s like an elephant sitting on their chest.”

The discomfort associated with heart disease could also be in the upper chest, throat, jaw, left shoulder or arm, or abdomen and might be accompanied by nausea. “I’m not too much worried about the 18-year-old, but if a person has unexplained, persistent discomfort and knows they’re high risk, they shouldn’t wait,” says Cohen. “Too often people delay because they misinterpret it as [heartburn] or GI distress. Call 911 or get to an emergency room or physician’s office. If it turns out to be something else, that’s great.”

He tells WebMD that intermittent discomfort should be taken seriously as well. “There might be a pattern, such as discomfort related to excitement, emotional upset, or exertion. For example, if you experience it when you’re gardening, but it goes away when you sit down, that’s angina. It’s usually worse in cold or hot weather.”

“A woman’s discomfort signs can be more subtle,” says Cohen, who is director of preventive cardiology at Saint Louis University School of Medicine. “Heart disease can masquerade as GI symptoms, such as bloating, GI distress, or discomfort in the abdomen. It’s also associated with feeling tired. Risk for heart disease increases dramatically after menopause. It kills more women than men even though men are at higher risk at any age. Women and their physicians need to be on their toes.”

No. 3: Pain in Lower Back or Between Shoulder Blades
“Most often it’s arthritis,” says Brangman, who is professor and chief of geriatrics at SUNY Upstate Medical University in Syracuse, N.Y. Other possibilities include a heart attack or abdominal problems. “One danger is aortic dissection, which can appear as either a nagging or sudden pain. People who are at risk have conditions that can change the integrity of the vessel wall. These would include high blood pressure, a history of circulation problems, smoking, and diabetes.”

No. 4: Severe Abdominal Pain
Still have your appendix? Don’t flirt with the possibility of a rupture. Gallbladder and pancreas problems, stomach ulcers, and intestinal blockages are some other possible causes of abdominal pain that need attention.

No 5: Calf Pain
One of the lesser known dangers is deep vein thrombosis (DVT), a blood clot that can occur in the leg’s deep veins. It affects 2 million Americans a year, and it can be life-threatening. “The danger is that a piece of the clot could break loose and cause pulmonary embolism [a clot in the lungs], which could be fatal,” says Fryhofer. Cancer, obesity, immobility due to prolonged bed rest or long-distance travel, pregnancy, and advanced age are among the risk factors.

“Sometimes there’s just swelling without pain,” says Brangman. “If you have swelling and pain in your calf muscles, see a doctor immediately.”

No. 6: Burning Feet or Legs
Nearly one-third of the 20 million Americans who have diabetes are undiagnosed, according to the American Diabetes Association. “In some people who don’t know they have diabetes, peripheral neuropathycould be one of the first signs,” says Brangman. “It’s a burning or pins-and-needles sensation in the feet or legs that can indicate nerve damage.”

No 7: Vague, Combined, or Medically Unexplained Pains
“Various painful, physical symptoms are common in depression,” says psychiatrist Thomas Wise, MD. “Patients will have vague complaints of headaches, abdominal pain, or limb pain, sometimes in combination.”

Because the pain might be chronic and not terribly debilitating, depressed people, their families, and health care professionals might dismiss the symptoms. “Furthermore, the more depressed you are, the more difficulty you have describing your feelings,” says Wise, who is the psychiatry department chairman at Inova Fairfax Hospital in Fairfax, Va. “All of this can lead the clinician astray.”

Other symptoms must be present before a diagnosis of depression can be made. “Get help when you’ve lost interest in activities, you’re unable to work or think effectively, and you can’t get along with people,” he says. “And don’t suffer silently when you’re hurting.”

He adds there’s more to depression than deterioration of the quality of life. “It has to be treated aggressively before it causes structural changes in the brain.”"

“How long has it been since you really enjoyed a glass of water?

Odds are, any number of things in your H2O (both better and worse for you than just regular water in its unspoiled state) have tainted your chance to experience this life-giving liquid at its best.

I recently had the chance to taste water at its most pure – straight from an iceberg – and it changed my outlook on it forever.

Inspired by that eye-opening glass, here – in my opinion – are the five best glasses of water on Earth:

5. Waste water never tasted so good

Folks in Sweden are so into water purification that Stockholm even has an annual water wastewater reclamation prize, offered up to the most deserving innovators. The city boasts a global reputation for doing things right when it comes to the environment.

From an area of the city that gets rid of its garbage and recycling through giant vacuum tubes and incinerators, to systems that recycle waste water to drink (from sinks, not the other place waste water comes from) the city has made some tough decisions to stick to a green agenda.

Having tasted this water (in regular and snazzy “sparkling” form), I can tell you it’s tastier than anything I’ve ever had out of a tap before – Hints of charcoal, but that’s maybe my reaction to a complete lack of fluoride or the bottled water I usually drink in Europe.

4. Tap water that doesn’t offend

According to the Berkeley Springs International Water Tasting Awards (legitimately acknowledged as an authority on water taste), Clearbrook (near Abbotsford), British Columbia has the best-tasting tap water on Earth.

The BC town won the Virginia spa’s annual world-wide water taste-off for 2008, along with the water district of Southern California.

3. Best spring water on Earth

Though some die-hard environmentalists consider bottled water a big no-no, we’re talking taste here – and I can tell you that U.S.-based Tumai bottled water is the best-tasting liquid I have ever guzzled from a 500 ml prison of polycarbonate…

Gathered from a spring in the Blue Ridge Mountains of Virginia, this Martinsburg, West Virginia-based company has won several top prizes for taste in 2008. Its water is 100 per cent free of sodium and it shows in the taste.

What’s more, the company donates 15 per cent of its proceeds to programs that better the quality of life for impoverished communities in Sub-Saharan-Africa.

2. Simulating a mineral spring in your kitchen

For years, I’d guzzled water from the cooler jug. Tastier than our rural tap water run though a filter, I was content to drink from the cooler at home and (ironically) from the tap at work (Toronto tap water is “quality filtered 300,000 times a year”, after all.)

A few months ago, I was introduced to one of these new gravity water filtration systems, which allow clean water from any source to trickle through a series of mineral and ceramic filters, producing tasty, pathogen-free water.

What’s most impressive is the taste, though – smooth with a hint of what tastes like a combination of clay mixed with mild vanilla – Totally weird but once you have a glass, you can’t get enough.

A note on some of these gravity water systems – ours is a water-cooler-top model from Nikken: Some of these have been heralded lately as eco-snake-oil, offering few of the health benefits their packaging claims. However, none make the water any less safe than it started out and for taste alone, many are worth the price.

One of the more sensible and proven models is the British Berkefeld gravity water system from DoultonUSA. The sting of its $230 US price tag is softened a bit by the fact that it doesn’t need any filters replaced for years at a time.

1. An iceberg in your glass

Early in the day, staff from The Norseman on Newfoundland’s Northern Peninsula receive their regular chunk of ice from the north Atlantic, and allow some of it to melt into pitchers, with a few still-frozen chunks thrown in to keep things cold.

A meal at the restaurant is a tasty mix of local seafood and diner-theatre-style historical re-enactments courtesy of the kitchen staff.

All fine fare. But the water was the real show-stopper:

Never before had I wondered if water was supposed to taste different than the fluoride-sanitized stuff that flows from your tap, or the mineral-overtones of spring water. Until I tried iceberg water

This was “just” water – or about as close to just water as water had been since it first came into being during the formation of our solar system: Tasteless but somehow still satisfying.

Contrary to what you might think, there is absolutely no taste of salt in iceberg water. That’s because ice freezes slowly enough to prevent any inclusion of salt in its complex crystal structure.

A life-changing experience to put on your wallet to-do-in-life list.”

Now’s your chance to inspire the world and make the planet a greener place.

Are you under 18 and thinking green? Show us what you’re doing to be a part of the Whole Earth Generation. Are you recycling at your school? Planting trees? Forcing your parents to go green? Get in front of the camera and tell us about it.

Sing a song, rap, shoot a documentary, whatever – just send us a short video response showing how you’re making a difference. If we pick yours it’ll be featured leading up to Earth Day. You might even get to co-host one of our Whole Earth Generation Podcasts sponsored by Whole Foods.

Whole Earth Generation Details:
* Keep your video under two minutes.
* Be original and express your green self – we just want to see you being you.
* Keep it clean. No violence, profanity or direct attacks on individuals.
* Your video must be original and cannot infringe on any third party rights.
* Your video cannot have been previously published, broadcast, or otherwise publicly distributed.
* Winners will become “Green Ambassadors” and be featured as hosts in upcoming Whole Earth Generation podcasts.
* Make sure you follow YouTube’s Terms Of Service: http://www.youtube.com/t/terms

How to submit your video:
* Log in to YouTube. If you don’t have an account already, it’s easy and only takes a minute or so.
* Go to the YouTube video where our host is introducing the contest: http://www.youtube.com/watch?v=DpGoOwRC1uU
* Under “Comments and Responses” click on “Post a video response”.
* If you haven’t uploaded the video you’d like to submit for the contest to YouTube yet, do so by going to “Upload a Video”.
* If you have uploaded the video already, select it by going to “Choose a Video”.

OFFICIAL RULES
NO PURCHASE NECESSARY

ELIGIBILITY
Contestants must be between 8 years and 17 years of age and a legal resident of the 50 United States, the District of Columbia or Canada at the time of their audition to be eligible. All submissions become the property of the Sponsor and will not be returned. Officers and employees of Whole Foods Market, their respective affiliates, subsidiaries and agents, and the immediate family members of the foregoing, are not eligible to enter. Sponsor is not responsible for late, lost, destroyed or misdirected entries. Odds of winning will depend on the total number of eligible entries received. Each entry must be submitted with a Submission Agreement to be eligible.

Full rules and regulations:

http://www.wholefoodsmarket.com/weg_rules.html

To see a video about what you need to do to enter the contest, click here.

Forget White White Dresses
You might not know that many people die because of the toxic chemical process used to make wedding dresses that sparkly white. Also, there are 300,000+ illnesses (and mortalities) related to non-organic cotton farming practices (pesticides and other harmful toxins). I personally find that shiny whitey white, ugly. Anyway, get a dress that is natural, not chemically treated, not made in a sweatshop, but is made with earth-friendly materials and fabrics like: organic silk, organic wool, hemp silk, organic cotton, tencel and bamboo are the main fabrics available. You can still find eco-friendly white, that is much more natural looking than the chemical white counterparts. A note: many famous fashion designers use sustainable fabrics to make fabulous wedding dresses.

Simplicity – If you’re not into ultra fancy fashion, keep it very simple. Get a simple dress and make personal embellishments and designs yourself.

Shop Locally – Yes, this doesn’t just apply to veggies! Buy a dress from a local designer. You’ll save on transport costs and contributing to the local economy. You might also want to check out fashion design school budding students, who can make you a unique beautiful dress that will cost a fraction of what you’d spend if you’d bought a designer gown.

Lastly, about tuxes: Make sure tuxes are not chemically (dry) cleaned. Do try to find sustainable tuxedos.

Since most flea collars use very strong chemicals, keep your little cutie safe and use an herbal, natural flea collar as an alternative. That way, neither you or your animal family member needs to be touching dangerous substances. Your little guy will be free of fleas and everyone will be happy about that! Take a look at the cat flea collars here and the dog flea collars here.

These collars repel fleas, ticks, mosquitoes, gnats and biting flies using natural, safe essential oils.

The Empowered Patient – is a new must-read book from author, Julia Hallisy. She has written something so fundamentally necessary that everyone will benefit from reading it. Some background: Her daughter, Kate, had been diagnosed with a fast-spreading cancer of the eye when she was just five months old. She’d underwent chemotherapy, radiation, reconstructive surgery, and an operation to remove her right eye. She’d developed a infection directly related to hospital malpractices that led to toxic-shock syndrome and a leg amputation. Kate died in 2000. She was only 11 years old.

“The Empowered Patient is by far one of the best resources available for patients and families to learn more about their health care experiences. The Empowered Patient is all-inclusive and speaks directly to the basic concerns that are faced in health care every day, raising issues rarely discussed with patients and families by providers. It is crucial to know what to do when seeking health care in our complicated and multi-faceted system, and this valuable resource will draw a clear path for the reader. The Empowered Patient might very well be the first of it’s kind in that it will educate and enlighten those who read it about issues that are either unknown or taken for granted by the reader. In the healthcare arena, what you don’t know can hurt you. The Empowered Patient is a book that belongs in every home and will no doubt save countless lives. “

^{–Jennifer Dingman, Co-President, PULSE of America}

Available at Amazon

“In 1968 a Chinese-American physician wrote a rather lighthearted letter to The New England Journal of Medicine. He had experienced numbness, palpitations and weakness after eating in Chinese restaurants in the United States, and wondered whether the monosodium glutamate used by cooks here (and then rarely used by cooks in China) might be to blame.

The consequences for the restaurant business, the food industry and American consumers were immediate and enormous. MSG, a common flavor enhancer and preservative used since the 1950s, was tagged as a toxin, removed from commercial baby food and generally driven underground by a new movement toward natural, whole foods.

“It was a nightmare for my family,” said Jennifer Hsu, a graphic designer whose parents owned several Chinese restaurants in New York City in the 1970s. “Not because we used that much MSG — although of course we used some — but because it meant that Americans came into the restaurant with these suspicious, hostile feelings.”

Even now, after “Chinese restaurant syndrome” has been thoroughly debunked (virtually all studies since then confirm that monosodium glutamate in normal concentrations has no effect on the overwhelming majority of people), the ingredient has a stigma that will not go away.

But then, neither will MSG.

Cooks around the world have remained dedicated to MSG, even though they may not know it by that name. As hydrolyzed soy protein or autolyzed yeast, it adds flavor to the canned chicken broth and to the packs of onion soup mix used by American home cooks, and to the cheese Goldfish crackers and the low-fat yogurts in many lunchboxes.

It is the taste of Marmite in the United Kingdom, of Golden Mountain sauce in Thailand, of Goya Sazón on the Latin islands of the Caribbean, of Salsa Lizano in Costa Rica and of Kewpie mayonnaise in Japan.

“It’s all the same thing: glutamate,” said Dr. Nuripa Chaudhari of the University of Miami, who was part of the first research team to identify human glutamate receptors.

In September Dr. Chaudhari will take part in the University of Tokyo’s centenary celebrations honoring Prof. Kikunae Ikeda’s 1908 discovery of glutamate flavor. The Japanese company Ajinomoto turned that discovery into crystalline powder form, MSG, and patented it in 1909.

“Just like salt and sugar, it exists in nature, it tastes good at normal levels, but large amounts at high concentrations taste strange and aren’t that good for you,” Dr. Chaudhari said.

If you live in the United States and like spicy tuna rolls, Puerto Rican roast pork or Thai noodles, there is a good chance you are eating, and enjoying, MSG. And if you are the kind of cook who likes to keep a globe-trotting kitchen, well, then, some of these MSG-laden ingredients may deserve a place in your cupboard.

“I don’t cook with MSG because that’s not my training, but it definitely has its place,” said Zak Pelaccio, a New York chef whose ride to fame has been greased with Kewpie mayonnaise. One of the dishes that put him on the map was a sandwich of roasted salmon on pumpernickel bread slathered with wasabi aioli: wasabi from a tube and the mayonnaise.

In regions where meat and meaty flavors have been out of reach for most cooks, MSG has long filled the gap.

“My father called Maggi sauce la segunda venida, the second coming, because he was not a very good cook and it saved him,” said Irma Cecilia Sanchez, a home health aide from Puebla, Mexico, who was waiting in line at a taco truck on the Upper West Side. Maggi sauce is a 19th-century Swiss creation, a general flavor enhancer now made with MSG, sweeteners and extracts.

Her mother died when …”

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Gorton’s Inc. recalled about 1,000 cases of frozen fish in 10 states on Friday after confirming items a Pennsylvania woman reported finding in her food were pills.

Gorton’s voluntarily recalled the product as a precaution while a laboratory conducts further tests to determine the nature of the pills. The results are expected early next week.

“Obviously product alteration is a very serious matter,” said Jud Reis, vice president of marketing for the Gloucester, Mass.-based company. “We are conducting a full investigation into the source of the problem.”

Tracy Rowan, of New Freedom, called police after she bit into one of the pills Sunday about the same time her daughter realized one was in her fish, too. On Friday, Reis said the material was some sort of pill, not compressed batter or bread crumbs as suspected.

“It’s kind of frightening to not only find something in your mouth, a foreign object,” Rowan said Friday. “But then basically my heart stopped when my daughter said, ‘I have one in my mouth, too,’ and pulled it out.” She described them as beige and aspirin-sized.

Rowan, her daughter and son spent about 3½ hours getting checked out in an emergency room. None of them has gotten sick, and Reis said the company knows of no other incidents.

Rowan’s 9-year-old daughter cooked and served the food, and they had eaten more than half of their fillets when they encountered the pills. Her 10-year-old son reported tasting something bitter and spit it out, but it’s unclear whether that also was a pill, she said.

Rowan said her daughter was adamant that she did not alter the fillets and that the pills found inside do not match any medicine in her home. The fish was purchased from a Giant supermarket in Shrewsbury.

“Kids are kids, but I went through here and I don’t have a single thing that matches that,” said Rowan, 47, a health care company project manager.

The recall is for Gorton’s 6 Crispy Battered Fish Fillets, 11.4 ounces. The UPC Code is No. 44400157770, with a date code of 7289G1 and best-if-used-by date of April 2009.

The fish was sent to nine other states: Alabama, California, Delaware, Florida, Georgia, Oklahoma, South Carolina, Tennessee and Texas. Reis said the Pennsylvania Department of Agriculture and the U.S. Food and Drug Administration were investigating.

Consumers who purchased the fish can call Gorton’s at (800) 896-9479

From the phosphate mines in Idaho to the oil fields in China, Twinkie, Deconstructed demystifies some of the most common processed food ingredients— where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they’re often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder—all for the sake of creating a simple snack cake.

An insightful exploration of the modern food industry, if you’ve ever wondered what you’re eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you.

Find out more about the book

“Most Utah consumers want to know what’s in their food and how it is produced. Some prefer vegetables and fruit that are grown without pesticides, and milk and meat that are produced with no growth hormones.
Food grown under those conditions and other federally mandated standards can be labeled “certified organic.” with a description of the required production standards.
That’s not to say non-organic food is unsafe or inferior. The two are simply produced differently, and consumers have a fundamental right to make a choice. To do that, they have to have the information contained on food labels. But a Utah House member who is also a non-organic dairy farmer wants to restrict labeling for organic foods, keeping important information out of the hands of consumers.
Rep. Kerry Gibson, R-Ogden, says that labeling milk as having been produced without the use of the bovine growth hormone rBST is “misleading” and implies that non-organic products are not as safe as those labeled organic.
That’s bunk. And self-serving bunk at that.
Gibson and others, including Monsanto, the company that produces rBST and makes a lot of money selling it to farmers, are proposing a Utah Agriculture Department rule change. The new rule would prohibit milk being labeled “rBST-free” or any food labels or ads that make any claim, true or otherwise, that can’t be proven by an “analytical test.”
That’s bunk, too.
The label “Made in Utah” would be prohibited, since such a claim cannot be verified by an analytical test. A sentence on a soup can reading “just the right herbs and spices in a flavorful broth” would have to be verified by an analytical test.
The rule would allow milk to be labeled…”

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“Picking out a pillow must be one of the most subjective and personal choices one can make for their personal well-being. It’s just a pillow, but it makes a huge difference between having a good night’s rest and one tossing and turning. Another consideration for many is allergies. Although goose down is considered the premium choice, there are many out there who’d suffer dearly sleeping on the soft filling. So we’ve compiled a list of ten natural, eco-friendly choices for your sleeping needs worth considering…”

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“Prozac, the bestselling antidepressant taken by 40 million people worldwide, does not work and nor do similar drugs in the same class, according to a major review released today.

The study examined all available data on the drugs, including results from clinical trials that the manufacturers chose not to publish at the time. The trials compared the effect on patients taking the drugs with those given a placebo or sugar pill.

When all the data was pulled together, it appeared that patients had improved – but those on placebo improved just as much as those on the drugs.

The only exception is in the most severely depressed patients, according to the authors – Prof Irving Kirsch from the department of psychology at Hull University and colleagues in the US and Canada. But that is probably because the placebo stopped working so well, they say, rather than the drugs having worked better.

“Given these results, there seems little reason to prescribe antidepressant medication to any but the most severely depressed patients, unless alternative treatments have failed,” says Kirsch. “This study raises serious issues that need to be addressed surrounding drug licensing and how drug trial data is reported.”

The paper, published today in the journal PLoS (Public Library of Science) Medicine, is likely to have a significant impact on the prescribing of the drugs. The National Institute for Health and Clinical Excellence (Nice) already recommends that counselling should be tried before doctors prescribe antidepressants. Kirsch, who was one of the consultants for the guidelines, says the new analysis “would suggest that the prescription of antidepressant medications might be restricted even more”.

The review breaks new ground because…”

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Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods – “When I worked at Monsanto, I warned both scientists and executives that our GM foods may cause disease, but no one was even willing to listen, let alone investigate the unpredicted side effects. For them, it was all about profit. Now our whole population is threatened by the serious dangers described in Genetic Roulette.” —Kirk J. Azevedo, DC

The Gmo Trilogy And Seeds of Deception Set – DVD 1: Unnatural Selection: This stunning, award-winning documentary by Bertram Verhaag and Gabriele Kröber reveals harsh consequences of genetic engineering on three continents. Vandana Shiva, Andrew Kimbrell, Percy Schmeiser and others, describe uncontrollable, self-replicating GM contamination, failed crops, farmer suicides, and new GM animals that threaten natural populations. DVD 2: Hidden Dangers in Kids’ Meals: Genetically Engineered Foods: Shocking research results, inadequate regulations and warnings from eminent scientists explain why GM foods are dangerous and should be removed from kids’ meals.

Seeds of Deception: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You’re Eating – Recent news headlines have focused on the disagreement between the U.S. and Europe over genetically modified foods: the U.S. exports them, but the European Union doesn’t want to import them, believing their safety remains unproven. Are genetically modified foods safe? Longtime anti-GM foods campaigner Smith presents the “opposing” case. He offers cases where GM produced results that were at best unexpected (increased starch content in potatoes), at worst grotesque (pigs without genitals). He describes how one corporation reportedly tried to bribe Canadian government scientists into approving genetically engineered bovine growth hormones they deemed unsafe; how some scientists have reported their careers were threatened as a result of their refusal to approve certain GM products in the U.S.; and how “conflicts of interest, sloppy science, and industry influence” can distort the approval process. The cases Smith presents are scary and timely, but he explores only one side of the story. Readers looking for a balance consideration of genetically modified foods will want to look elsewhere.

Beware of the Coming Food Apocalypse! GMOs – GMOs – Beware Of The Coming Food Apocalypse! — is such a warning. Our food supply is being threatened by a new and highly controversial technology that is being unleashed upon us whether we like it or not. Unless a massive protest against this radical new science arises from the people, it may very well be too late for the human race. This book will make you angry; this book will get you mad, but it is a story that must be told. Please share it with everyone you love.

Your Right to Know: Genetic Engineering and the Secret Changes in Your Food – More than half of America’s processed grocery products — from corn flakes to granola bars to diet drinks — contain genetically altered ingredients. They are unlabeled and untested, and we are eating them. Your Right to Know is a complete, full-color reference guide outlining how unmarked genetically modified foods go from the factory to the family dining table, and what consumers can do about the health risks they present. This accessible guide is for concerned parents — as well as anyone concerned about genetically altered foods — who want to know more about the potential health risks, the organic alternatives, and the methods available to counter the corporate takeover of the food we eat

Genetically Engineered Food: A Self-Defense Guide for Consumers – The 1995 outbreak of “mad cow” disease in Europe provoked public attention to genetically engineered or modified food, a concern that has spread to the U.S. Cummins and Lilliston, food safety advocates, examine the scientific, political, economic, and health issues. With billions of dollars in profits at stake, the biotech food industry promises that new technology will end world hunger and improve public health and the environment. Cummins and Lilliston weigh those promises against the unpredictability of the new technology, and the fact that much of it hasn’t been adequately tested for safety and that its products are being distributed without labeling. Genetically modified organisms are so common that they are part of the average consumer’s daily intake in food from breakfast cereals to infant formula to margarine. The authors include information on what consumers can do, from smart shopping to grassroots lobbying, to reduce the threat of genetically engineered food. This is a thorough and well-researched look at an issue of growing public concern.

Researchers at Toronto’s University Health Network found that curcumin, the active ingredient in turmeric, both prevents and dramatically reverses enlargement of the heart in mice.

Enlarged hearts can lead to cardiac failure, a common and often fatal condition where the organ is unable to pump enough blood to keep the body functioning properly.

If similar results were one day duplicated in humans, the widely available spice could repair heart damage in a way no drug is able to do now, say researchers behind the study, to be published Friday in the Journal of Clinical Investigation. Curcumin has the added benefit of causing virtually no toxic side effects in even relatively large doses.

Despite their earlier hopes for the ingredient, researchers were taken aback by the scope of the improvement it actually made to the mice hearts.

“That was quite a surprise,” said Dr. Maral Ouzounian, a research fellow at the network’s Peter Munk Cardiac Centre. “It was quite dramatic.”

The next step is to try to ….”

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“College students, increasingly concerned about the source and quality of food they’re eating, are demanding that schools purchase regional produce. That’s forced major food-service companies to scramble for grass-roots alternatives — and allowed some nimble regional rivals with good local connections to elbow their way into the $5 billion on-campus-dining market…”

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REGULAR mobile phone users are up to 50 PER CENT more likely to develop mouth cancer, boffins claim.
And those using phones in the countryside may be even more at risk – because handsets give off more radiation in areas with poor coverage.

Experts linked mobile use to cancer of the paratoid salivary gland – located close to where a phone is held to the ear.

They studied 500 patients with this kind of tumour then compared their mobile use to that of 1,300 healthy people…

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