Tuesday, January 3, 2012
Friday, November 18, 2011
Friday, October 28, 2011
Sunday, October 16, 2011
Sunday, October 9, 2011
In memory of Steve Jobs; one of his quotes:
"Here’s to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square holes. The ones who see things differently. They’re not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can’t do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world are the ones who do.”
Friday, September 23, 2011
Tuesday, September 13, 2011
Foghorn Leghorn!
Thieved this. Brings me back to being a little girl without a care in the world watching cartoons with my dad.
Sunday, August 14, 2011
The Jackal
One of the many good things that I came away with when I Netflixed the entire season of The West Wing. :^>
Thursday, July 21, 2011
Friday, July 8, 2011
Saturday, July 2, 2011
Blue IQ Update!
See my guys [snail + female shrimp + male shrimp]! I am amazed something is alive, but the shrimp seem to be thriving; they've doubled in size! Hm...at this rate....
Friday, June 24, 2011
Saturday, June 18, 2011
Saturday, June 11, 2011
Friday, May 13, 2011
Monday, May 9, 2011
Sunday, May 8, 2011
Malibu Pilates
I'm a sucker for infomercials. They really suck me in, but I will check them out, and rarely buy.
I was curious about this one because the infomercial only mentions a 'trial-offer' price of $14.95. So I know there's got to be more cost involved. Has to be, right?
Well holy moly, this ends up costing over $404.00! Take a look at this piece of equipment. Are you kidding me??
I was curious about this one because the infomercial only mentions a 'trial-offer' price of $14.95. So I know there's got to be more cost involved. Has to be, right?
Well holy moly, this ends up costing over $404.00! Take a look at this piece of equipment. Are you kidding me??
Saturday, May 7, 2011
Monday, May 2, 2011
5-1-11
Going forward, this date will be known as the day justice was given to Osama bin Ladin by our Navy Seals and all the special forces and men and women behind this coordinated attack. They are the ones who get the accolades; not the Republicans, the Democrates, or Clinton, Bush, Obama. And they will be the ones, going forward, that will keep us safe for what, most likely, will be tried: an attack on Americans and our allies. God Bless America!
Sunday, April 24, 2011
Monday, April 11, 2011
Sunday, April 10, 2011
Friday, April 8, 2011
Wednesday, April 6, 2011
The ANT and the GRASSHOPPER
OLD VERSION The ant works hard in the withering heat all summer long, building his house and laying up supplies for the winter. The grasshopper thinks the ant is a fool and laughs and dances and plays the summer away. Come winter, the ant is warm and well fed. The grasshopper has no food or shelter, so he dies out in the cold. MORAL OF THE OLD STORY: Be responsible for yourself! MODERN VERSION The ant works hard in the withering heat and the rain all summer long, building his house and laying up supplies for the winter. The grasshopper thinks the ant is a fool and laughs and dances and plays the summer away. Come winter, the shivering grasshopper calls a press conference and demands to know why the ant should be allowed to be warm and well fed while he is cold and starving. CBS, NBC , PBS, CNN, and ABC show up to provide pictures of the shivering grasshopper next to a video of the ant in his comfortable home with a table filled with food. America is stunned by the sharp contrast. How can this be, that in a country of such wealth, this poor grasshopper is allowed to suffer so? Kermit the Frog appears on Oprah with the grasshopper and everybody cries when they sing, 'It's Not Easy Being Green...' ACORN stages a demonstration in front of the ant's house where the news stations film the group singing, “We shall overcome.” Then Rev. Jeremiah Wright has the group kneel down to pray for the grasshopper’s sake. President Obama condemns the ant and blames President Bush, President Reagan, Christopher Columbus, and the Pope for the grasshopper's plight. Nancy Pelosi & Harry Reid exclaim in an interview with Larry King that the ant has gotten rich off the back of the grasshopper, and both call for an immediate tax hike on the ant to make him pay his fair share. Finally, the EEOC drafts the Economic Equity & Anti-Grasshopper Act retroactive to the beginning of the summer. The ant is fined for failing to hire a proportionate number of green bugs and, having nothing left to pay his retroactive taxes, his home is confiscated by the Government Green Czar and given to the grasshopper. The story ends as we see the grasshopper and his free-loading friends finishing up the last bits of the ant’s food while the government house he is in, which, as you recall, just happens to be the ant's old house, crumbles around them because the grasshopper doesn't maintain it. The ant has disappeared in the snow, never to be seen again. The grasshopper is found dead in a drug related incident, and the house, now abandoned, is taken over by a gang of spiders who terrorize the ramshackle, once prosperous and peaceful, neighborhood. The entire Nation collapses bringing the rest of the free world with it. MORAL OF THE STORY: Be careful how you vote in 2012.
Sunday, March 27, 2011
Wednesday, March 23, 2011
Saturday, March 12, 2011
Thursday, March 10, 2011
Sunday, March 6, 2011
Saturday, March 5, 2011
Friday, March 4, 2011
Thursday, March 3, 2011
I emailed Entertainment Weekly. Great article in their March issue. Right on!
March 4, 2011 Issue, The Movies article
To: "ew_letters@ew.com"
--------------------------------------------------------------------------------
This comment may not make it in time to be considered for inserting in the next issue, but I don’t care. (Well. Yes I do.)
I was so ‘there’ with everything mentioned in this article.
Particularly Can the Commercials. I’ve told others that instead of commercials theaters should use that time as an opportunity to show shorts from film students. We, the public, would get a hoot out of them, I’m sure. Let the previews be all the commercials we ever see in movie theaters.
And Pixar before the main course is a win/win for the theater. Who doesn’t love Pixar? Everyone would be seated on time for once.
And Create Separate Screening for Schmucks! Yesssss! The kicking of my chair is so bad now that if I notice the person sitting behind me is a teen, I will ask them not to kick my chair BEFORE the movie starts. With a smile, of course.
Make Better Movie Theaters is awesome. I often wondered why I had to put up with horrible tiny restrooms, pathetic/unhealthy food choices, and sardine-like seating.
It’s expensive now to take a family to see movies. Make it an Event!
To: "ew_letters@ew.com"
--------------------------------------------------------------------------------
This comment may not make it in time to be considered for inserting in the next issue, but I don’t care. (Well. Yes I do.)
I was so ‘there’ with everything mentioned in this article.
Particularly Can the Commercials. I’ve told others that instead of commercials theaters should use that time as an opportunity to show shorts from film students. We, the public, would get a hoot out of them, I’m sure. Let the previews be all the commercials we ever see in movie theaters.
And Pixar before the main course is a win/win for the theater. Who doesn’t love Pixar? Everyone would be seated on time for once.
And Create Separate Screening for Schmucks! Yesssss! The kicking of my chair is so bad now that if I notice the person sitting behind me is a teen, I will ask them not to kick my chair BEFORE the movie starts. With a smile, of course.
Make Better Movie Theaters is awesome. I often wondered why I had to put up with horrible tiny restrooms, pathetic/unhealthy food choices, and sardine-like seating.
It’s expensive now to take a family to see movies. Make it an Event!
Saturday, February 26, 2011
Friday, February 18, 2011
Tuesday, February 15, 2011
Cruciferous Rules
Did you know that the phytonutrients found in cruciferous vegetables, such as Brussels sprouts, cabbage, broccoli, and kale, actually signal our genes to increase production of enzymes involved in detoxification? For about 20 years, we've known that many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, research is revealing that phytonutrients in cruciferous vegetables, like Brussels sprouts, work at a much deeper level. The phytonutrients in crucifers initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens — one reason why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits. So, while Brussels sprouts may be miniature in size, they are giants when it comes to helping to protect cellular structures and DNA from the damage caused by free radicals.
www.whfoods.org
www.whfoods.org
Saturday, February 5, 2011
Why is range-fed and grass-fed meat and poultry better?
The natural behavior of cows, chickens turkeys, pigs, and other animals commonly eaten for food in the United States is to live outdoors and to consume food that is part of the natural habitat. For example, in the case of ruminant animals like cows, there is a long history of development in which the digestive system of the cow has adapted to foraging and consumption of plants often referred to as "forages." These plants include many grasses and legumes.
When cows are fed in a non-natural way, digestive tract problems can develop, and medications may be needed to offset problems caused by the cows' non-natural diet. For example, when being raised to provide non-organic beef, it is not unusual for a cow to be fed more than 10 pounds of corn per day. Since the cow's digestive system is poorly matched to this large volume of grain in the daily diet, it is placed at risk for certain problems including bursting of the stomach from excessive amounts of gas that can be produced by fermentation of grain. In the case of non-organic beef, medications that prevent gas formation (like poloxalene) may be given to cows on a preventive basis as part of their standard diet to prevent this gas formation. However, the routine administration of a medication like poloxalene cannot be carried out in the raising of certified organic beef. Research studies have made it clear that cows remain healthier when they are fed and raised in a natural way. Healthier cows also mean healthier meat for all individuals who include meat in their diet.
One great benefit of grass feeding is the increased presence of omega-3 fatty acids in beef provided by grass-fed cattle. Two studies on Australian beef that clearly document this trend, which stems from the natural presence of alpha-linolenic acid (also known as ALA, the omega-3 fatty acid that serves as the building block for all other omega-3 fats) in pasture grasses and legumes. While more complicated omega-3 fats like EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are not present in pasture crops, these critical omega-3 fats are produced in the cow's body from the ALA present in the pasture plants and you can receive substantial amounts of EPA and DHA from pasture-fed beef along with its ALA. These amounts are still very low, however, in comparison with the far greater amount of EPA and DHA provided by an equivalent amount of an omega-3-containing fish like salmon. The amount of ALA in grass-fed beef is also very much lower than the amount of ALA provided by plant foods like flaxseeds and walnuts, which are rich in this omega-3 fatty acid.
Tthe purchase of certified organic beef, poultry, and other meats does not guarantee range-feeding. Unfortunately, the livestock living conditions spelled out in the National Organics Program only includes "access to the outdoors" and "access to pasture" and does not specify any required period of time for natural outdoor living. Nor does it require any amount of foraging crops in the diet. For this reason, you'll need to look for the terms "range-fed" or "grass-fed" on the label in addition to the organic certification. Organic meat that is not labeled either "range-fed" or "grass-fed" is still a very good option for you in the market, but if organic combined with range-fed or grass-fed is available, consider that combination as your best option.
www.whfoods.org
When cows are fed in a non-natural way, digestive tract problems can develop, and medications may be needed to offset problems caused by the cows' non-natural diet. For example, when being raised to provide non-organic beef, it is not unusual for a cow to be fed more than 10 pounds of corn per day. Since the cow's digestive system is poorly matched to this large volume of grain in the daily diet, it is placed at risk for certain problems including bursting of the stomach from excessive amounts of gas that can be produced by fermentation of grain. In the case of non-organic beef, medications that prevent gas formation (like poloxalene) may be given to cows on a preventive basis as part of their standard diet to prevent this gas formation. However, the routine administration of a medication like poloxalene cannot be carried out in the raising of certified organic beef. Research studies have made it clear that cows remain healthier when they are fed and raised in a natural way. Healthier cows also mean healthier meat for all individuals who include meat in their diet.
One great benefit of grass feeding is the increased presence of omega-3 fatty acids in beef provided by grass-fed cattle. Two studies on Australian beef that clearly document this trend, which stems from the natural presence of alpha-linolenic acid (also known as ALA, the omega-3 fatty acid that serves as the building block for all other omega-3 fats) in pasture grasses and legumes. While more complicated omega-3 fats like EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are not present in pasture crops, these critical omega-3 fats are produced in the cow's body from the ALA present in the pasture plants and you can receive substantial amounts of EPA and DHA from pasture-fed beef along with its ALA. These amounts are still very low, however, in comparison with the far greater amount of EPA and DHA provided by an equivalent amount of an omega-3-containing fish like salmon. The amount of ALA in grass-fed beef is also very much lower than the amount of ALA provided by plant foods like flaxseeds and walnuts, which are rich in this omega-3 fatty acid.
Tthe purchase of certified organic beef, poultry, and other meats does not guarantee range-feeding. Unfortunately, the livestock living conditions spelled out in the National Organics Program only includes "access to the outdoors" and "access to pasture" and does not specify any required period of time for natural outdoor living. Nor does it require any amount of foraging crops in the diet. For this reason, you'll need to look for the terms "range-fed" or "grass-fed" on the label in addition to the organic certification. Organic meat that is not labeled either "range-fed" or "grass-fed" is still a very good option for you in the market, but if organic combined with range-fed or grass-fed is available, consider that combination as your best option.
www.whfoods.org
Monday, January 31, 2011
Tuesday, January 25, 2011
Interesting read.........
Islamic Rhetoric has nothing to do with Terror if you are a left-winger
Keith Davies Executive Director Walid Shoebat Foundation
When Jared Loughner murdered six innocents and injured about a dozen others within a few hours the left wing media lead by Paul Krugman of the New York Times was quick on the trigger (sorry for the language of hate) to condemn conservatives for being part of a blood libel in fomenting hate that caused Loughner to commit this horrible crime.
Now that we have yet another outrage from Islamic terrorists who have just bombed and killed dozens of innocents at the Moscow international airport, there will be no such condemnation by the left wing media of the Muslim imams who daily instill hatred for us infidels throughout the Muslim and the West, so that we should die because we are unbelievers and that Jihad should spread Islam for Allah as per the Koran, the Sunna and the Sharia. Based on Walid Shoebat’s testimony and countless other former Muslims and righteous liberal Muslims, it is beyond a shadow of a doubt that this spewing of hatred from the mosque pulpits is causing the violence, murder, intimidation and persecution of Westerners, Israel, Christians and all non believers in Islam.
The world is upside down with lies, deceptions and outrageous excuses. The left will ignore the real reasons for the terror attack and give us the usual stuff about how we need to understand Islam so that we can come together in ecumenical good will so that we can defeat the hate. They will undoubtedly compare these “isolated” incidents of violence using the false moral equivalent argument concerning the Oklahoma bomber Timothy McVeigh as a Christian motivated by his religion; an outright lie, as it is well known that he was an agnostic. Even if he were a Christian there is nothing in the Bible to justify such a crime. The left will also mention the usual nut jobs that have attacked abortion clinics with violence. All true Christians condemn the attacks on abortion clinics that may have happened a very few times over last 30 years, however it cannot be denied that the violence of Muslims on non Muslims is happening daily in thousands of instances almost all over the w
orld.
Hundreds of thousands of Christians, Hindus, Buddhists as well as Israelis suffer at the hands of Muslims driven by their scriptures and the willingness of imams to instill hatred that they quote from their “holy” books. If one cares to just dig on the surface you can find thousands of pieces of media that can be gleaned from hundreds of web sites including ours on the Internet exposing the hatred and violence from mainstream Arab TV and the imams who spew this rhetoric.
The left love to have these “peace panel” discussions that are organized by well-intentioned “useful idiots” who are being used by expert propagandists like CAIR and other Muslim organizations who are fronts for the Muslim brotherhood. The best analogy to describe what these Muslim groups are doing with their “interfaith outreach” is what the Nazis did to keep the Jews calm by lieing to them about being transferred, giving them soap before a “shower” and playing music before they headed to the gas chambers. Their strategy is simple: keep telling gullible Westerners that Islam is a peaceful religion until they are able to kill or convert us all. We are helped along by left wing Christians, who choose to be willfully ignorant, choose not to do research or at least do the minimum to invite apostates to give their side of the issue. By peace they will destroy many; we are in the middle of that very process.
Yesterday I witnessed first hand such nonsense. I attended a “peace center panel discussion” organized by the Quakers who invited two Muslims, one from CAIR, to answer concerns about Islam. For nearly two hours the audience was fed one lie after another. Unfortunately I did not get a chance to ask my question. It was also tragic that none of the audience members was able to ask detailed questions to trap the speakers. When they did get to ask a question that exposed the truth, in came the denials, lies and omissions from the speakers. According to one of the Muslim speakers, an expert on Sharia law, he stated, “the Sharia Law does not concern the life of an average Muslim.” Maybe, but it is certainly a problem for the average Christian living in Pakistan as the Sharia is incorporated into civil law especially on the law of blasphemy and as a result the Christian community is being decimated with intimidation as well as jail and murder. No Muslim country is signato
ry to
the
Hague convention concerning the abduction of women and children. Ask any American parent who has a daughter and grandchildren stuck in the Muslim world and the hell their family is going through. Abduction of women and child kidnapping is an epidemic in all Muslim countries. Our organization gets hundreds of inquiries a year concerning this issue.
Our leaders including our President, Bishops, Pastors, Rabbis, Mayors, school boards and all community leaders need to wake up and face the truth before the truth will literally kill us.
Keith Davies Executive Director Walid Shoebat Foundation
When Jared Loughner murdered six innocents and injured about a dozen others within a few hours the left wing media lead by Paul Krugman of the New York Times was quick on the trigger (sorry for the language of hate) to condemn conservatives for being part of a blood libel in fomenting hate that caused Loughner to commit this horrible crime.
Now that we have yet another outrage from Islamic terrorists who have just bombed and killed dozens of innocents at the Moscow international airport, there will be no such condemnation by the left wing media of the Muslim imams who daily instill hatred for us infidels throughout the Muslim and the West, so that we should die because we are unbelievers and that Jihad should spread Islam for Allah as per the Koran, the Sunna and the Sharia. Based on Walid Shoebat’s testimony and countless other former Muslims and righteous liberal Muslims, it is beyond a shadow of a doubt that this spewing of hatred from the mosque pulpits is causing the violence, murder, intimidation and persecution of Westerners, Israel, Christians and all non believers in Islam.
The world is upside down with lies, deceptions and outrageous excuses. The left will ignore the real reasons for the terror attack and give us the usual stuff about how we need to understand Islam so that we can come together in ecumenical good will so that we can defeat the hate. They will undoubtedly compare these “isolated” incidents of violence using the false moral equivalent argument concerning the Oklahoma bomber Timothy McVeigh as a Christian motivated by his religion; an outright lie, as it is well known that he was an agnostic. Even if he were a Christian there is nothing in the Bible to justify such a crime. The left will also mention the usual nut jobs that have attacked abortion clinics with violence. All true Christians condemn the attacks on abortion clinics that may have happened a very few times over last 30 years, however it cannot be denied that the violence of Muslims on non Muslims is happening daily in thousands of instances almost all over the w
orld.
Hundreds of thousands of Christians, Hindus, Buddhists as well as Israelis suffer at the hands of Muslims driven by their scriptures and the willingness of imams to instill hatred that they quote from their “holy” books. If one cares to just dig on the surface you can find thousands of pieces of media that can be gleaned from hundreds of web sites including ours on the Internet exposing the hatred and violence from mainstream Arab TV and the imams who spew this rhetoric.
The left love to have these “peace panel” discussions that are organized by well-intentioned “useful idiots” who are being used by expert propagandists like CAIR and other Muslim organizations who are fronts for the Muslim brotherhood. The best analogy to describe what these Muslim groups are doing with their “interfaith outreach” is what the Nazis did to keep the Jews calm by lieing to them about being transferred, giving them soap before a “shower” and playing music before they headed to the gas chambers. Their strategy is simple: keep telling gullible Westerners that Islam is a peaceful religion until they are able to kill or convert us all. We are helped along by left wing Christians, who choose to be willfully ignorant, choose not to do research or at least do the minimum to invite apostates to give their side of the issue. By peace they will destroy many; we are in the middle of that very process.
Yesterday I witnessed first hand such nonsense. I attended a “peace center panel discussion” organized by the Quakers who invited two Muslims, one from CAIR, to answer concerns about Islam. For nearly two hours the audience was fed one lie after another. Unfortunately I did not get a chance to ask my question. It was also tragic that none of the audience members was able to ask detailed questions to trap the speakers. When they did get to ask a question that exposed the truth, in came the denials, lies and omissions from the speakers. According to one of the Muslim speakers, an expert on Sharia law, he stated, “the Sharia Law does not concern the life of an average Muslim.” Maybe, but it is certainly a problem for the average Christian living in Pakistan as the Sharia is incorporated into civil law especially on the law of blasphemy and as a result the Christian community is being decimated with intimidation as well as jail and murder. No Muslim country is signato
ry to
the
Hague convention concerning the abduction of women and children. Ask any American parent who has a daughter and grandchildren stuck in the Muslim world and the hell their family is going through. Abduction of women and child kidnapping is an epidemic in all Muslim countries. Our organization gets hundreds of inquiries a year concerning this issue.
Our leaders including our President, Bishops, Pastors, Rabbis, Mayors, school boards and all community leaders need to wake up and face the truth before the truth will literally kill us.
Saturday, January 22, 2011
URGENT! Take Action Now!
Support Organics and Non-Genetically Engineered Crops
Alfalfa is the main food for dairy cows, beef cattle and honey bees.
The U.S. Department of Agriculture (USDA) is about to announce its decision on deregulating genetically engineered (GE) alfalfa.
Do you believe organic and non-GE farmers have a right to grow foods without fear of contamination from genetically engineered crops? Do you want the choice to buy organic and non-GE products?
If so, please consider taking action immediately! Contact the USDA, the White House, and your Congressperson by Monday, January 24.
1. Email the USDA and call the White House (202.456.1111) and tell them you support the COEXISTENCE option of conditional deregulation.
2. Ask your Congressperson to contact House Agriculture Committee Chairman Frank Lucas to express support for USDA Secretary Vilsack’s COEXISTENCE plan.
3. Share this with everyone you know and ask for their support.
The COEXISTENCE option means the USDA would place restrictions on growing genetically engineered alfalfa to limit contamination of organic and non-GE crops.
Alfalfa is the main food for dairy cows, beef cattle and honey bees.
The U.S. Department of Agriculture (USDA) is about to announce its decision on deregulating genetically engineered (GE) alfalfa.
Do you believe organic and non-GE farmers have a right to grow foods without fear of contamination from genetically engineered crops? Do you want the choice to buy organic and non-GE products?
If so, please consider taking action immediately! Contact the USDA, the White House, and your Congressperson by Monday, January 24.
1. Email the USDA and call the White House (202.456.1111) and tell them you support the COEXISTENCE option of conditional deregulation.
2. Ask your Congressperson to contact House Agriculture Committee Chairman Frank Lucas to express support for USDA Secretary Vilsack’s COEXISTENCE plan.
3. Share this with everyone you know and ask for their support.
The COEXISTENCE option means the USDA would place restrictions on growing genetically engineered alfalfa to limit contamination of organic and non-GE crops.
Sunday, January 16, 2011
Why is farmed salmon not your best choice for salmon? It's a lot of info, but worth the read...
The largest survey yet of pollutants in salmon, reported in the January 9, 2004 issue of Science, clearly indicates that because of the feed they receive, farmed fish have much higher levels of carcinogenic pesticides (specifically polychlorinated biphenyls or PCBs, and two other organochlorine compounds, dieldrin and toxaphene) than wild caught salmon.
The massive study, funded by the Pew Charitable Trusts' Environment program, was conducted by six scientists who analyzed about 700 salmon from around the world for more than 50 contaminants. For 13 of 14 of the organochlorines tested, farmed salmon were more contaminated than wild ones. Levels were highest in European farmed salmon, followed by those from North America. Chilean farmed salmon were the cleanest. The oil and meal the farmed salmon were fed exhibited a similar pattern.
For the most contaminated fish-from farms in Scotland and the Faroe Islands-a quarter of one serving (55 grams of uncooked salmon) per month was the maximum amount that could be eaten before boosting cancer risk, according to EPA guidelines. One half-serving (110 grams) of farmed salmon from Canada or Maine could be eaten per month without adding to significant risk, and one serving (220 grams) per month would be acceptable for fish from Chile or the U.S. state of Washington.
In comparison, according to EPA guidelines, it is considered safe to eat one serving (220 grams) of some types of wild salmon from Alaska or British Columbia eight times a month, which would meet the American Heart Association recommendation to consume 168 to 336 grams of fatty cold water fish per week.
One reason consumers may become confused by the news coverage of this issue is that the PCB levels determined by the U.S. Food and Drug Administration (FDA) to be safe for sale in supermarkets are 40 times higher than those the EPA has determined is safe in recreationally caught fish. This is due, in part, to the fact that the EPA looks solely at health risks while the FDA considers food safety and nutrition.
Despite study authors' warning that consuming more than one meal of farmed salmon per month may hike the risk of cancer, other experts claim the risk is outweighed by the benefits of eating farmed salmon, especially for individuals with cardiovascular disease since consumption of the omega-3 fats found in fatty fish reduces the risk of sudden death after a heart attack. We disagree. As explained earlier on the World's Healthiest Foods, it is not merely amount of omega 3 fats present in these fish that must be considered, but the ratio of omega 3 to omega 6 fats, since both types of fats rely on the same enzymes to be used within the body. Farm raised fish contain such high levels of omega 6 fats that the amount of usable omega 3s they provide is dramatically less than their wild counterparts.
We strongly recommend that pregnant women, nursing mothers and women of childbearing age avoid eating all farm raised fish including salmon. Organochlorines damage the developing endocrine system, immune system, and brain. Once consumed, these toxic compounds are stored in body fat where they can remain for decades until they are passed to a woman's fetus during pregnancy or excreted in her breast milk.
Practical Tip: How to get wild salmon
While scientists continue to debate the issue, and fish farmers try to find a feed with low contaminant levels, the World's Healthiest Foods urges all consumers to use the data on this website to make informed decisions and to select the cleanest fish possible. For now, farmed fish are not a healthy choice. It is not recommend that we eat farmed salmon more than once a month.
Fresh Salmon The season for fresh wild salmon begins around late February so ask your fishmonger about its availability. Salmon will become more affordable in the succeeding months as increasing numbers return to fresh water to spawn. Wild salmon is a great addition to your menu because it is rich in essential omega-3 fats and also is an excellent source of high quality protein. While it is difficult to get fresh wild salmon during certain times of the year because the season for wild salmon begins in late February and ends in November, frozen or previously frozen salmon is available. If you don't see previously frozen salmon on ice or frozen salmon at your local fishmonger's, ask if it can be ordered for you. Frozen salmon may also be ordered on-line. Just enter "Frozen wild salmon" into your Search engine, and you'll find a number of suppliers. While King salmon is often considered the best tasting salmon and also has the highest levels of omega-3 fatty acids, coho salmon is also very good.
Canned Salmon Another way to add wild salmon to your menu is to purchase canned salmon, which is available year round and is much less expensive than fresh or frozen salmon. Most all canned salmon is wild salmon, and this is indicated on the label. Canned salmon offers some additional advantages as well. It is usually packed in its own oil, so you can benefit from greater quantities of omega-3s. Canned salmon also includes the bones, which are safe to eat since they soften during the canning process. This increases its calcium content so that a 3 ounce serving generally contains as much calcium as a glass of milk! Low-salt or no-salt varieties of canned salmon are available for those concerned about their salt intake.
Smoked Salmon Smoked wild salmon is also available year round, but because the smoking process reduces its omega-3 content by 75% and also deposits carcinogenic compounds on the salmon, we do not recommend eating smoked salmon often.
Lox Although only very lightly smoked, this type of prepared salmon contains large quantities of preservatives including sodium nitrate. Since frequent consumption of sodium nitrate has been linked to colon cancer, we do not recommend eating lox often.
www.whfoods.org
The massive study, funded by the Pew Charitable Trusts' Environment program, was conducted by six scientists who analyzed about 700 salmon from around the world for more than 50 contaminants. For 13 of 14 of the organochlorines tested, farmed salmon were more contaminated than wild ones. Levels were highest in European farmed salmon, followed by those from North America. Chilean farmed salmon were the cleanest. The oil and meal the farmed salmon were fed exhibited a similar pattern.
For the most contaminated fish-from farms in Scotland and the Faroe Islands-a quarter of one serving (55 grams of uncooked salmon) per month was the maximum amount that could be eaten before boosting cancer risk, according to EPA guidelines. One half-serving (110 grams) of farmed salmon from Canada or Maine could be eaten per month without adding to significant risk, and one serving (220 grams) per month would be acceptable for fish from Chile or the U.S. state of Washington.
In comparison, according to EPA guidelines, it is considered safe to eat one serving (220 grams) of some types of wild salmon from Alaska or British Columbia eight times a month, which would meet the American Heart Association recommendation to consume 168 to 336 grams of fatty cold water fish per week.
One reason consumers may become confused by the news coverage of this issue is that the PCB levels determined by the U.S. Food and Drug Administration (FDA) to be safe for sale in supermarkets are 40 times higher than those the EPA has determined is safe in recreationally caught fish. This is due, in part, to the fact that the EPA looks solely at health risks while the FDA considers food safety and nutrition.
Despite study authors' warning that consuming more than one meal of farmed salmon per month may hike the risk of cancer, other experts claim the risk is outweighed by the benefits of eating farmed salmon, especially for individuals with cardiovascular disease since consumption of the omega-3 fats found in fatty fish reduces the risk of sudden death after a heart attack. We disagree. As explained earlier on the World's Healthiest Foods, it is not merely amount of omega 3 fats present in these fish that must be considered, but the ratio of omega 3 to omega 6 fats, since both types of fats rely on the same enzymes to be used within the body. Farm raised fish contain such high levels of omega 6 fats that the amount of usable omega 3s they provide is dramatically less than their wild counterparts.
We strongly recommend that pregnant women, nursing mothers and women of childbearing age avoid eating all farm raised fish including salmon. Organochlorines damage the developing endocrine system, immune system, and brain. Once consumed, these toxic compounds are stored in body fat where they can remain for decades until they are passed to a woman's fetus during pregnancy or excreted in her breast milk.
Practical Tip: How to get wild salmon
While scientists continue to debate the issue, and fish farmers try to find a feed with low contaminant levels, the World's Healthiest Foods urges all consumers to use the data on this website to make informed decisions and to select the cleanest fish possible. For now, farmed fish are not a healthy choice. It is not recommend that we eat farmed salmon more than once a month.
Fresh Salmon The season for fresh wild salmon begins around late February so ask your fishmonger about its availability. Salmon will become more affordable in the succeeding months as increasing numbers return to fresh water to spawn. Wild salmon is a great addition to your menu because it is rich in essential omega-3 fats and also is an excellent source of high quality protein. While it is difficult to get fresh wild salmon during certain times of the year because the season for wild salmon begins in late February and ends in November, frozen or previously frozen salmon is available. If you don't see previously frozen salmon on ice or frozen salmon at your local fishmonger's, ask if it can be ordered for you. Frozen salmon may also be ordered on-line. Just enter "Frozen wild salmon" into your Search engine, and you'll find a number of suppliers. While King salmon is often considered the best tasting salmon and also has the highest levels of omega-3 fatty acids, coho salmon is also very good.
Canned Salmon Another way to add wild salmon to your menu is to purchase canned salmon, which is available year round and is much less expensive than fresh or frozen salmon. Most all canned salmon is wild salmon, and this is indicated on the label. Canned salmon offers some additional advantages as well. It is usually packed in its own oil, so you can benefit from greater quantities of omega-3s. Canned salmon also includes the bones, which are safe to eat since they soften during the canning process. This increases its calcium content so that a 3 ounce serving generally contains as much calcium as a glass of milk! Low-salt or no-salt varieties of canned salmon are available for those concerned about their salt intake.
Smoked Salmon Smoked wild salmon is also available year round, but because the smoking process reduces its omega-3 content by 75% and also deposits carcinogenic compounds on the salmon, we do not recommend eating smoked salmon often.
Lox Although only very lightly smoked, this type of prepared salmon contains large quantities of preservatives including sodium nitrate. Since frequent consumption of sodium nitrate has been linked to colon cancer, we do not recommend eating lox often.
www.whfoods.org
Tuesday, January 11, 2011
Sunday, January 9, 2011
Friday, January 7, 2011
Thursday, January 6, 2011
The why of organically raised animal foods...
Organically raised animals foods like beef and poultry are better for your health than their conventionally raised counterparts because the animals from which they come are better fed, raised under healthier conditions, and are not able to be treated with most of the drugs and hormones often used in non-organic methods of raising livestock.
In the case of organics, "livestock" is actually a broad term used to refer to cattle, sheep, goats, pigs, chickens, and other animals that are often raised for the purpose of providing food. However, "livestock" does not include any fish or seafood products.
The key organic standards for livestock include:
Use of 100% organic feed
No use of sewage sludge when pastures are fertilized or when food is being produced to feed animals
No use of genetically engineered foods when feeding animals
No use of irradiation to preserve meats
No use of nitrates or nitrites to preserve meats
No use of growth promoters or growth hormones
No use of plastic pellets for roughage in feed
No use of antibiotics
Required access to the outdoors, including access to pasture in the case of ruminant animals (including cows, goats, sheep, and deer)
When it comes to the raising of all animals, these organic rules must be applied no later than the second day of life for poultry, and no later than the last third of gestation (pregnancy) for other animals.
whfoods.org
In the case of organics, "livestock" is actually a broad term used to refer to cattle, sheep, goats, pigs, chickens, and other animals that are often raised for the purpose of providing food. However, "livestock" does not include any fish or seafood products.
The key organic standards for livestock include:
Use of 100% organic feed
No use of sewage sludge when pastures are fertilized or when food is being produced to feed animals
No use of genetically engineered foods when feeding animals
No use of irradiation to preserve meats
No use of nitrates or nitrites to preserve meats
No use of growth promoters or growth hormones
No use of plastic pellets for roughage in feed
No use of antibiotics
Required access to the outdoors, including access to pasture in the case of ruminant animals (including cows, goats, sheep, and deer)
When it comes to the raising of all animals, these organic rules must be applied no later than the second day of life for poultry, and no later than the last third of gestation (pregnancy) for other animals.
whfoods.org
Monday, January 3, 2011
Sunday, January 2, 2011
Which berry is the better berry? :|
All whole foods-including fruits like blueberries and cranberries-have their own unique nutrient profiles. The uniqueness of these foods is especially pronounced when it comes to phytonutrients like flavonoids and carotenoids. Since many of these flavonoids and carotenoids function as antioxidants in the body, there can be important differences between these two fruits (as there are between any two fruits). I would not refer to either fruit as being ""better"" or ""worse"" in terms of its antioxidant composition but as being different and possessing unique antioxidant profiles of their own, which provide unique benefits. Therefore, both are well worth including in a Healthiest Way of Eating.
Peonidins, anthocyanosides, quercetin, cyanidins, lutein, and beta-carotene would be examples of phytonutrients prominent in cranberries; most of these function as antioxidants. For blueberries, the phytonutrient list would include cynanidins, delphinidins, malvidins, petunidins, peonidins, proanthocyanins, and quercitin. Once again, many of these phytonutrients would provide antioxidant support.
www.whfoods.org
Peonidins, anthocyanosides, quercetin, cyanidins, lutein, and beta-carotene would be examples of phytonutrients prominent in cranberries; most of these function as antioxidants. For blueberries, the phytonutrient list would include cynanidins, delphinidins, malvidins, petunidins, peonidins, proanthocyanins, and quercitin. Once again, many of these phytonutrients would provide antioxidant support.
www.whfoods.org
Tuesday, December 21, 2010
Cookware for the Microwave...
Pyrex, a special type of glass known as thermal shock resistant glass. It is a fairly stable material that includes both boron and silicon, two minerals not present on the 2007 ATSDR (Agency for Toxic Substances and Disease Registry) priority toxin list.
I would be highly concerned about migration of plastics from containers into food, and would suggest avoiding its use in cooking situations including in the microwave. (For the same reasons we would avoid using "boil-in-a-bag" type vegetables.) Icky!
www.whfoods.org
I would be highly concerned about migration of plastics from containers into food, and would suggest avoiding its use in cooking situations including in the microwave. (For the same reasons we would avoid using "boil-in-a-bag" type vegetables.) Icky!
www.whfoods.org
Thursday, December 16, 2010
Wednesday, December 15, 2010
Cookware to avoid....
Aluminum
Cookware made from materials that carry with them substantial risk of toxicity, even if research shows relatively little leaching of their toxic substances, should automatically not be considered to be among your best options. We would put aluminum cookware into this category. In the past five years, we've seen over 100 studies about aluminum and disease. This metal has consistently been placed in the top 200 health-jeopardizing toxins by the ATSDR (Agency for Toxic Substances and Disease Registry) at the U.S. Department of Health and Human Services.
We realize that many improvements have been made in aluminum pots and pans with the advent of anodized aluminum (in which a thicker aluminum oxide layer is created on the surface of the pan). Yet, we still recommend avoidance of aluminum cookware due to the potential toxicity of aluminum itself. (This focus on the health aspects of aluminum cookware does not even take into account environmental problems related to the mining and dressing of aluminum.)
Non-stick cookware
Pots and pans with non-stick coatings are another type of cookware we would put into this category of toxic materials risk. The non-stick coating industry started out with Teflon in 1946 but has since grown to include many other coatings including Silverstone, Tefal, Anolon, Circulon, Caphalon and others. Products like Caphalon actually combine aluminum with non-stick materials by subjecting anodized aluminum to a polymer infusion process. We do not like to use cookware with non-stick surfaces.
Copper cookware
Pots and pans made from 100% copper fall into a slightly different category. Even though it is also a metal on the ATSDR priority toxin list just like aluminum, copper is an essential mineral that is currently deficient in many U.S. diets. Its essential nutrient status makes it different from aluminum, and some people include it as a desirable cookware material for this reason.
We take a somewhat conservative approach here since we don't like the idea of cooking directly on a copper surface due to potential (however slight) risk of copper toxicity. Adults need approximately 900 micrograms of copper per day, according to the Dietary Reference Intakes (DRIs) established by the National Academy of Sciences. The Tolerable Upper Limit (UL) for copper is about 10 times that amount, at 10,000 micrograms (the same as 10 milligrams). While you're very unlikely to get that amount of copper migration from your cookware into your food (even under highly acidic conditions that increase leaching), we prefer to avoid all possible risk.
Stainless steel
With stainless steel, you get a cooking surface that can include some less risky materials than aluminum or non-stick coatings (such as the essential minerals iron, chromium, and manganese). It is is also more stable and less prone to leaching. While some research has expressed concern about leaching of chromium from stainless steel, this mineral is both essential and currently deficient in the diets of many U.S. adults. Based on the research, we believe the health risk here is less than the risk posed by leaching of another essential mineral, copper, from the surface in a 100% copper pan.
Stainless steel pans often have an inner core of aluminum or copper (and some have a copper-clad bottom). The reason this is done is because these two metals are very efficient heat conductors. Since the aluminum or copper is sandwiched between layers of steel and neither come in contact with the food, we think that these types of stainless steel cookware are fine to use.
What some cite as a concern for stainless steel is the leaching of nickel, a potentially toxic metal fairly high up on the ATSDR list of priority toxins. Yet, because the alloy (combination of metals used) in stainless steel cookware is more stable than other cookware materials you are less likely to have any leaching, of any metal, including nickel. An exception would be stainless steel pots and pans that have been damaged by harsh scouring with an abrasive material like steel wool. Provided that you take good care of your stainless steel cookware and keep the cooking surfaces intact, we believe you are making an excellent choice in cookware with this material.
Cast iron
Cast iron is also a cookware material we really like. When properly seasoned, the surface itself is great for cooking, and when material does leach from cast iron, it's an essential mineral (iron) that many of us can easily incorporate into a healthy day of mineral intake. For some individuals, cast iron cookware can actually make a very important contribution to health. An exception would be individuals who may be at risk of iron overload. If you already have plenty of iron in your diet, in your bloodstream, and attached to storage proteins in your cells, you do not want to be adding leached iron from cast iron cookware. You may want to visit an iron disorders website like www.irondisorders.org or www.ironoverload.org to learn more about potential risk factors in this area.
We realize that many improvements have been made in aluminum pots and pans with the advent of anodized aluminum (in which a thicker aluminum oxide layer is created on the surface of the pan). Yet, we still recommend avoidance of aluminum cookware due to the potential toxicity of aluminum itself. (This focus on the health aspects of aluminum cookware does not even take into account environmental problems related to the mining and dressing of aluminum.)
Non-stick cookware
Pots and pans with non-stick coatings are another type of cookware we would put into this category of toxic materials risk. The non-stick coating industry started out with Teflon in 1946 but has since grown to include many other coatings including Silverstone, Tefal, Anolon, Circulon, Caphalon and others. Products like Caphalon actually combine aluminum with non-stick materials by subjecting anodized aluminum to a polymer infusion process. We do not like to use cookware with non-stick surfaces.
Copper cookware
Pots and pans made from 100% copper fall into a slightly different category. Even though it is also a metal on the ATSDR priority toxin list just like aluminum, copper is an essential mineral that is currently deficient in many U.S. diets. Its essential nutrient status makes it different from aluminum, and some people include it as a desirable cookware material for this reason.
We take a somewhat conservative approach here since we don't like the idea of cooking directly on a copper surface due to potential (however slight) risk of copper toxicity. Adults need approximately 900 micrograms of copper per day, according to the Dietary Reference Intakes (DRIs) established by the National Academy of Sciences. The Tolerable Upper Limit (UL) for copper is about 10 times that amount, at 10,000 micrograms (the same as 10 milligrams). While you're very unlikely to get that amount of copper migration from your cookware into your food (even under highly acidic conditions that increase leaching), we prefer to avoid all possible risk.
Stainless steel
With stainless steel, you get a cooking surface that can include some less risky materials than aluminum or non-stick coatings (such as the essential minerals iron, chromium, and manganese). It is is also more stable and less prone to leaching. While some research has expressed concern about leaching of chromium from stainless steel, this mineral is both essential and currently deficient in the diets of many U.S. adults. Based on the research, we believe the health risk here is less than the risk posed by leaching of another essential mineral, copper, from the surface in a 100% copper pan.
Stainless steel pans often have an inner core of aluminum or copper (and some have a copper-clad bottom). The reason this is done is because these two metals are very efficient heat conductors. Since the aluminum or copper is sandwiched between layers of steel and neither come in contact with the food, we think that these types of stainless steel cookware are fine to use.
What some cite as a concern for stainless steel is the leaching of nickel, a potentially toxic metal fairly high up on the ATSDR list of priority toxins. Yet, because the alloy (combination of metals used) in stainless steel cookware is more stable than other cookware materials you are less likely to have any leaching, of any metal, including nickel. An exception would be stainless steel pots and pans that have been damaged by harsh scouring with an abrasive material like steel wool. Provided that you take good care of your stainless steel cookware and keep the cooking surfaces intact, we believe you are making an excellent choice in cookware with this material.
Cast iron
Cast iron is also a cookware material we really like. When properly seasoned, the surface itself is great for cooking, and when material does leach from cast iron, it's an essential mineral (iron) that many of us can easily incorporate into a healthy day of mineral intake. For some individuals, cast iron cookware can actually make a very important contribution to health. An exception would be individuals who may be at risk of iron overload. If you already have plenty of iron in your diet, in your bloodstream, and attached to storage proteins in your cells, you do not want to be adding leached iron from cast iron cookware. You may want to visit an iron disorders website like www.irondisorders.org or www.ironoverload.org to learn more about potential risk factors in this area.
The Bottom Line...
Favorite: all-around cookware pieces are those made from stainless steel or cast iron. More than likely, the stainless steel cookware will have a core made from aluminum or copper since these metals are efficient conductors of heat. While we don't recommend cookware that features aluminum or copper as the cooking surface, stainless steel cookware with cores (or even bottoms) made from these materials are acceptable. That's because if you take care of your pots and pans and don't excessively scrub them, the copper or aluminum will not come in contact with your food.
Cast iron is another type of cookware we recommend. Even if some of the iron leaches from the cookware into your food, in most cases this is acceptable since many people can easily incorporate iron into a healthy day of mineral intake.
Aavoid pans with non-stick coatings as well as those made from anodized aluminum.
www.whfoods.org
Cast iron is another type of cookware we recommend. Even if some of the iron leaches from the cookware into your food, in most cases this is acceptable since many people can easily incorporate iron into a healthy day of mineral intake.
Aavoid pans with non-stick coatings as well as those made from anodized aluminum.
www.whfoods.org
Monday, December 13, 2010
Salts. What's the Diff?
What is the difference between different types of salt such as kosher salt, sea salt, iodized salt, and regular salt?
The differences between types of salt-kosher salt, sea salt, iodized salt, and regular table salt-are a little more complicated than you might expect. In terms of its chemical structure, salt is a crystal composed of the elements sodium and chloride. While these two elements give salt its basic chemical structure, there are about one million trillion sodium-plus-chloride pairs in a single grain of salt.
There are three basic ways to obtain salt. First, salt can be mined since it is part of natural rock formations like halite. This mined salt can be processed and converted into ordinary table salt. Second, salt can be obtained from the ocean and produced by evaporating the water and leaving behind the salt. This salt can also be processed to produce a sea salt that looks and feels basically identical to table salt. However, because there are often additional minerals left following the evaporation of the sea water, sea salt can provide a little more nourishment in this context than other forms of salt. Third, salt can be produced from scratch in a science lab, although you won't see this type of salt in the grocery store because the other ways to obtain salt are much cheaper.
From the standpoint of religious dietary laws, "kosher salt" is somewhat of a misleading term since all pure salt would technically be considered kosher because of its purely mineral (sodium plus chloride) composition. This rule would apply to all pure salt, whether it was originally obtained from sea or land. However, in a practical, everyday sense what makes kosher salt different is its size and shape. Whether obtained from sea salt or mined salt, kosher salt production takes place with an alteration in the evaporation process that result in much larger and irregular chunks of salt.
What is the advantage of these larger-sized chunks? There is no nutritional advantage related to size, but kosher salt gets its name because it was originally designed to help in the koshering of meats. Koshering meat is a very important process in the dietary laws of several religions (especially Judaism), and many different factors are required in order for a meat to be considered kosher. One of these factors is the careful removal of all blood from the animal. Kosher salt-because of its larger grain size-dissolves more slowly when it is used to cure freshly cut meat. For this reason, it can do a better job drawing the blood out from the still uncooked meat. (If it were much bigger, however, the blood would simply spill off of it.)
Unrelated to this meat koshering process, however, many cooks like to use kosher salt because its larger size is simply more convenient and practical for certain kinds of food preparation. If you decide to cook with kosher salt, you'll need to follow the manufacturer's instructions about conversion of the fine-grained table salt amount in your recipe to the larger-grained kosher salt amount. There isn't one simple conversion method for substituting table salt with kosher salt because different manufacturers make kosher salts with grains that are always larger but vary significantly in size.
Any version of salt can be iodized or non-iodized. In the United States, iodized salt was introduced into the marketplace in the early 1920's in an effort to help lower the incidence of goiter. Goiter is a condition in which the thyroid gland enlarges to try and maintain its optimal function, and one possible cause of goiter is dietary iodine deficiency. The way salt is iodized is usually very simple and involves the addition of an iodine-containing mineral salt (like potassium iodide) to the sodium chloride. Sea salt, kosher salt, and regular table salt can all be purchased in iodized or non-iodized versions. To know whether you'd be better off purchasing iodized or non-iodized salt, it's important to know how effectively your diet is providing you with iodine.
whfoods.org
The differences between types of salt-kosher salt, sea salt, iodized salt, and regular table salt-are a little more complicated than you might expect. In terms of its chemical structure, salt is a crystal composed of the elements sodium and chloride. While these two elements give salt its basic chemical structure, there are about one million trillion sodium-plus-chloride pairs in a single grain of salt.
There are three basic ways to obtain salt. First, salt can be mined since it is part of natural rock formations like halite. This mined salt can be processed and converted into ordinary table salt. Second, salt can be obtained from the ocean and produced by evaporating the water and leaving behind the salt. This salt can also be processed to produce a sea salt that looks and feels basically identical to table salt. However, because there are often additional minerals left following the evaporation of the sea water, sea salt can provide a little more nourishment in this context than other forms of salt. Third, salt can be produced from scratch in a science lab, although you won't see this type of salt in the grocery store because the other ways to obtain salt are much cheaper.
From the standpoint of religious dietary laws, "kosher salt" is somewhat of a misleading term since all pure salt would technically be considered kosher because of its purely mineral (sodium plus chloride) composition. This rule would apply to all pure salt, whether it was originally obtained from sea or land. However, in a practical, everyday sense what makes kosher salt different is its size and shape. Whether obtained from sea salt or mined salt, kosher salt production takes place with an alteration in the evaporation process that result in much larger and irregular chunks of salt.
What is the advantage of these larger-sized chunks? There is no nutritional advantage related to size, but kosher salt gets its name because it was originally designed to help in the koshering of meats. Koshering meat is a very important process in the dietary laws of several religions (especially Judaism), and many different factors are required in order for a meat to be considered kosher. One of these factors is the careful removal of all blood from the animal. Kosher salt-because of its larger grain size-dissolves more slowly when it is used to cure freshly cut meat. For this reason, it can do a better job drawing the blood out from the still uncooked meat. (If it were much bigger, however, the blood would simply spill off of it.)
Unrelated to this meat koshering process, however, many cooks like to use kosher salt because its larger size is simply more convenient and practical for certain kinds of food preparation. If you decide to cook with kosher salt, you'll need to follow the manufacturer's instructions about conversion of the fine-grained table salt amount in your recipe to the larger-grained kosher salt amount. There isn't one simple conversion method for substituting table salt with kosher salt because different manufacturers make kosher salts with grains that are always larger but vary significantly in size.
Any version of salt can be iodized or non-iodized. In the United States, iodized salt was introduced into the marketplace in the early 1920's in an effort to help lower the incidence of goiter. Goiter is a condition in which the thyroid gland enlarges to try and maintain its optimal function, and one possible cause of goiter is dietary iodine deficiency. The way salt is iodized is usually very simple and involves the addition of an iodine-containing mineral salt (like potassium iodide) to the sodium chloride. Sea salt, kosher salt, and regular table salt can all be purchased in iodized or non-iodized versions. To know whether you'd be better off purchasing iodized or non-iodized salt, it's important to know how effectively your diet is providing you with iodine.
whfoods.org
Friday, December 10, 2010
Sunday, December 5, 2010
Merry Christmas everybody!
http://www.godvine.com/Christmas-Lights-to-the-Music-of-Amazing-Grace-77.html
Friday, December 3, 2010
What is the best tuna to buy?
I always like to recommend foods as close to their whole, natural forms as possible. Yet, in the case of tuna, it is difficult for me to stick with this principle 100% due to the types of fresh (and frozen) tuna most widely available in the marketplace and their relative risk of mercury toxicity.
Canned light tuna, ordinarily made from skipjack tuna, actually poses a substantially lower risk in terms of mercury exposure than fresh yellowfin or albacore tuna. So this type of tuna-canned light tuna-is the type that's best for you to buy if you want to eat tuna relatively often (for example, about one meal per week). If you are only interested in eating tuna about once per month, other options include yellowfin or albacore tuna (that is either fresh or frozen, troll or pole caught), which I would describe as having a medium mercury exposure risk. While from an ecological standpoint, I would rank these tuna as "best choices" most of us will probably want to consider the mercury and health risks right alongside of the ecological ones when deciding upon our food purchases.
While canned light tuna is my "best choice" recommendation when it comes to canned tuna, it's important to take a close look at the "canned light" label as skipjack, yellowfin, bluefin, and tongol can all be sold as "light" tuna. Skipjack is your best choice among these light tuna options for lowering your risk of mercury exposure.
I also recommend water-packed versus oil-packed tuna whenever you are buying canned tuna. In addition to questioning the quality of non-organic oils used in oil-packed tuna (and the unnecessary, lower-quality fat calories they provide), water-packed tuna, on average, contains a slightly higher omega-3 fat content than oil-packed tuna. However small it may be, it is yet another important benefit that it offers.
There are also more expensive, specialty brands of canned tuna available in the marketplace that may serve as a good option. Some of these specialty products give you better flavor and more omega-3 fatty acids due to higher-quality production methods.
They may also involve more sustainable fishing methods than many other forms of canned tuna.
whfoods.org
Canned light tuna, ordinarily made from skipjack tuna, actually poses a substantially lower risk in terms of mercury exposure than fresh yellowfin or albacore tuna. So this type of tuna-canned light tuna-is the type that's best for you to buy if you want to eat tuna relatively often (for example, about one meal per week). If you are only interested in eating tuna about once per month, other options include yellowfin or albacore tuna (that is either fresh or frozen, troll or pole caught), which I would describe as having a medium mercury exposure risk. While from an ecological standpoint, I would rank these tuna as "best choices" most of us will probably want to consider the mercury and health risks right alongside of the ecological ones when deciding upon our food purchases.
While canned light tuna is my "best choice" recommendation when it comes to canned tuna, it's important to take a close look at the "canned light" label as skipjack, yellowfin, bluefin, and tongol can all be sold as "light" tuna. Skipjack is your best choice among these light tuna options for lowering your risk of mercury exposure.
I also recommend water-packed versus oil-packed tuna whenever you are buying canned tuna. In addition to questioning the quality of non-organic oils used in oil-packed tuna (and the unnecessary, lower-quality fat calories they provide), water-packed tuna, on average, contains a slightly higher omega-3 fat content than oil-packed tuna. However small it may be, it is yet another important benefit that it offers.
There are also more expensive, specialty brands of canned tuna available in the marketplace that may serve as a good option. Some of these specialty products give you better flavor and more omega-3 fatty acids due to higher-quality production methods.
They may also involve more sustainable fishing methods than many other forms of canned tuna.
whfoods.org
Thursday, November 25, 2010
I never knew Ms. Taffel, but I work with her husband...amazing teacher!
http://link.brightcove.com/services/player/bcpid49911610001?bctid=676187650001
Friday, November 19, 2010
What does GMO mean?
"GMO" stands for "Genetically Modified Organisms," and in the case of food, it usually refers to foods which have been genetically engineered for reasons unrelated to health or nourishment. You may also see the term "GE foods" (which stands for "genetically engineered" foods) or terms like "genetically altered" or "genetically modified" or "genetically improved" to describe these foods.
The process of genetically modifying foods is very new to the world of agriculture. In 1994, there were zero acres of GE food crops in the entire United States. At present there are more than 100 million acres! The Center for Food Safety, a non-profit public interest and environmental advocacy group headquartered in Washington, D.C., estimates that 70-75% of all grocery store products contain at least one genetically modified ingredient. You have almost certainly already consumed many GE foods, whether you knew it or not!
Uncertain health risks with GE foods
The health risks associated with GE foods have not been clearly identified. However, many scientists have speculated that these foods are more likely to trigger allergic reactions in some people. Additionally, they suggest that they may change the protein composition of foods in a way that could present problems for the body's immune, inflammatory, digestive, and cellular signaling systems.
GE soybeans and GE corn are of special concern
In addition, a 2004 survey conducted by the Pew Initiative on Food and Biotechnology determined that 45% of all corn, 85% of all soybeans, and 76% of all cotton produced in the U.S. were genetically engineered. This very high percentage of genetic engineering for corn and soybeans is alarming because corn and soybeans are processed into so many commonly used ingredients in processed and prepackaged foods.
For corn, of course, the most common processing product is HFCS, or high fructose corn syrup. This product is found in literally thousands of processed foods, including sodas, baked goods, and many other foods. Other processed food ingredients that often come from corn include corn syrup, corn syrup solids, malt, maltodextrin, maltose, maltol, ethyl maltol, malt syrup, mannitol, dextrose, dextrin, and polydextrose. Of course, corn starch, corn flour, and corn oil are also corn-based ingredients.
As the most common GE food in the U.S., soybeans can be even more difficult than corn to identify in processed and prepackaged foods. The list of processed food ingredients derived from soybeans is a long one and includes: hydrolyzed vegetable protein (HVP), textured vegetable protein (TVP), textured soy protein (TSP), textured soy flour (TSF), lecithin, meat analogs, isolated soy protein, isolated vegetable protein, soy protein concentrate, and structured protein fiber (SPF). Of course, soy bran, soy fiber, soy nuts, soy oil, soy sauce, soy grits, soy meal are also made from soybeans.
Unless you stick with certified organic foods, you will need to avoid any products with the ingredients listed above if you want to minimize your risk of GE foods. There are simply too much GE corn and soybean crops being raised for you to be sure that your non-organic foods are "GE safe".
Organic will help you avoid GE foods
Since the National Organics Program forbids the genetic modification of foods to be certified as organic, you can go a long way in avoiding GE foods by purchasing organic. For example, a food that is certified as 100% organic cannot contain any of the ingredients listed above if those ingredients have been derived from genetically engineered corn or soy.
"Non-GMO" or ""GMO-free" on food labels
Unfortunately, no labeling laws for GE foods exist in the United States, even though England, France, Germany, New Zealand, Switzerland, China, Indonesia, and over 25 other countries require labeling of GE foods. (Some GE food crops are actually banned in many countries, including England, Japan, Brazil, Norway, India, and Thailand). In the United States, the U.S. Food and Drug Administration (FDA) has generally discouraged the use of terms like "GMO-free" or "non-GMO" on food labels and has expressed concern about these terms as being misleading. From the FDA's perspective, any statement that implies superiority of a "GMO-free" food is misleading because they note that there is no scientific evidence to support any increased health risks associated with GE foods. While I agree that scientific studies are sadly lacking in this area, I also believe that GE foods can logically be expected to bring with them added health risks, and I would like to see all GE foods and non-GE foods clearly labeled for this reason. However, until such labeling is widely adopted, the only way to lower your GMO risks is to stick with certified organic foods
whfoods.org
The process of genetically modifying foods is very new to the world of agriculture. In 1994, there were zero acres of GE food crops in the entire United States. At present there are more than 100 million acres! The Center for Food Safety, a non-profit public interest and environmental advocacy group headquartered in Washington, D.C., estimates that 70-75% of all grocery store products contain at least one genetically modified ingredient. You have almost certainly already consumed many GE foods, whether you knew it or not!
Uncertain health risks with GE foods
The health risks associated with GE foods have not been clearly identified. However, many scientists have speculated that these foods are more likely to trigger allergic reactions in some people. Additionally, they suggest that they may change the protein composition of foods in a way that could present problems for the body's immune, inflammatory, digestive, and cellular signaling systems.
GE soybeans and GE corn are of special concern
In addition, a 2004 survey conducted by the Pew Initiative on Food and Biotechnology determined that 45% of all corn, 85% of all soybeans, and 76% of all cotton produced in the U.S. were genetically engineered. This very high percentage of genetic engineering for corn and soybeans is alarming because corn and soybeans are processed into so many commonly used ingredients in processed and prepackaged foods.
For corn, of course, the most common processing product is HFCS, or high fructose corn syrup. This product is found in literally thousands of processed foods, including sodas, baked goods, and many other foods. Other processed food ingredients that often come from corn include corn syrup, corn syrup solids, malt, maltodextrin, maltose, maltol, ethyl maltol, malt syrup, mannitol, dextrose, dextrin, and polydextrose. Of course, corn starch, corn flour, and corn oil are also corn-based ingredients.
As the most common GE food in the U.S., soybeans can be even more difficult than corn to identify in processed and prepackaged foods. The list of processed food ingredients derived from soybeans is a long one and includes: hydrolyzed vegetable protein (HVP), textured vegetable protein (TVP), textured soy protein (TSP), textured soy flour (TSF), lecithin, meat analogs, isolated soy protein, isolated vegetable protein, soy protein concentrate, and structured protein fiber (SPF). Of course, soy bran, soy fiber, soy nuts, soy oil, soy sauce, soy grits, soy meal are also made from soybeans.
Unless you stick with certified organic foods, you will need to avoid any products with the ingredients listed above if you want to minimize your risk of GE foods. There are simply too much GE corn and soybean crops being raised for you to be sure that your non-organic foods are "GE safe".
Organic will help you avoid GE foods
Since the National Organics Program forbids the genetic modification of foods to be certified as organic, you can go a long way in avoiding GE foods by purchasing organic. For example, a food that is certified as 100% organic cannot contain any of the ingredients listed above if those ingredients have been derived from genetically engineered corn or soy.
"Non-GMO" or ""GMO-free" on food labels
Unfortunately, no labeling laws for GE foods exist in the United States, even though England, France, Germany, New Zealand, Switzerland, China, Indonesia, and over 25 other countries require labeling of GE foods. (Some GE food crops are actually banned in many countries, including England, Japan, Brazil, Norway, India, and Thailand). In the United States, the U.S. Food and Drug Administration (FDA) has generally discouraged the use of terms like "GMO-free" or "non-GMO" on food labels and has expressed concern about these terms as being misleading. From the FDA's perspective, any statement that implies superiority of a "GMO-free" food is misleading because they note that there is no scientific evidence to support any increased health risks associated with GE foods. While I agree that scientific studies are sadly lacking in this area, I also believe that GE foods can logically be expected to bring with them added health risks, and I would like to see all GE foods and non-GE foods clearly labeled for this reason. However, until such labeling is widely adopted, the only way to lower your GMO risks is to stick with certified organic foods
whfoods.org
Friday, November 12, 2010
Thursday, November 11, 2010
Monday, November 8, 2010
Cuciferous - easy for you to say
Did you know that the phytonutrients found in cruciferous vegetables, such as Brussels sprouts, cabbage, broccoli, and kale, actually signal our genes to increase production of enzymes involved in detoxification?
For about 20 years, we've known that many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, research is revealing that phytonutrients in cruciferous vegetables, like Brussels sprouts, work at a much deeper level. The phytonutrients in crucifers initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens — one reason why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits. So, while Brussels sprouts may be miniature in size, they are giants when it comes to helping to protect cellular structures and DNA from the damage caused by free radicals.
whfoods.org
I now grow my own broccoli sprouts, which are reported to contain 50 times more! nutrients than the actual broccoli. Because it's a LIVE food. My doctor recently prescribed the herb Broccolinate, which among other things, helps to prevent breast cancer. GET OUT!
For about 20 years, we've known that many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, research is revealing that phytonutrients in cruciferous vegetables, like Brussels sprouts, work at a much deeper level. The phytonutrients in crucifers initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens — one reason why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits. So, while Brussels sprouts may be miniature in size, they are giants when it comes to helping to protect cellular structures and DNA from the damage caused by free radicals.
whfoods.org
I now grow my own broccoli sprouts, which are reported to contain 50 times more! nutrients than the actual broccoli. Because it's a LIVE food. My doctor recently prescribed the herb Broccolinate, which among other things, helps to prevent breast cancer. GET OUT!
Saturday, November 6, 2010
Sunday, October 10, 2010
Should you peel your fruit?
It is best to eat fruit that is organically grown. One of the many benefits of eating organically grown is that you can enjoy the peel and the many nutrients it contains. Non-organic fruits are often coated with wax (carnauba wax, candelilia wax, paraffin, shellac and beeswax) or sprayed with ethylene gas to hasten the ripening process. Citrus fruits, such as oranges, apples and pears are fruits that are commonly waxed to keep in moisture, extend their shelf life and to make them shiny and more appealing. Fruits such as bananas and oranges are also commonly sprayed with ethylene gas to hasten their ripening process.
Clean all of your fruit under cold running water. For all non-organic fruit, it is recommended to wash them in a solution of water and a mild dishwashing liquid since this can eliminate at least 30% of pesticide and fungicide residues. However, washing with soap or detergent does not remove the wax that is used to retain the moisture and increase the shelf life of fruit like oranges, apples and pears. Only peeling will remove this wax. While orange peels are not often eaten, we highly recommend organically grown oranges when making zest or marmalade.
Oranges do not necessarily have to have a bright orange color to be good. Oranges that are partially green or have some brown coloration may be just as ripe and tasty as those that are solid orange in color. In fact, the uniform color of non-organic oranges may be due to the injection of Citrus Red Number 2 (an artificial dye) into their skins at the level of 2 parts per million. Organically grown oranges do not contain any type of food coloring or dyes.
whfoods.org
Clean all of your fruit under cold running water. For all non-organic fruit, it is recommended to wash them in a solution of water and a mild dishwashing liquid since this can eliminate at least 30% of pesticide and fungicide residues. However, washing with soap or detergent does not remove the wax that is used to retain the moisture and increase the shelf life of fruit like oranges, apples and pears. Only peeling will remove this wax. While orange peels are not often eaten, we highly recommend organically grown oranges when making zest or marmalade.
Oranges do not necessarily have to have a bright orange color to be good. Oranges that are partially green or have some brown coloration may be just as ripe and tasty as those that are solid orange in color. In fact, the uniform color of non-organic oranges may be due to the injection of Citrus Red Number 2 (an artificial dye) into their skins at the level of 2 parts per million. Organically grown oranges do not contain any type of food coloring or dyes.
whfoods.org
Wednesday, October 6, 2010
Tuesday, October 5, 2010
Monday, September 27, 2010
Friday, September 17, 2010
"…most of the troubles of humanity are imaginary and should be laughed out of court. It is folly to cross a bridge until you come to it, or to bid the Devil good-morning until you meet him – perfect folly. All is well until the stroke falls, and even then nine times out of ten it is not so bad as anticipated. A wise man is the confirmed optimist."
Andre Carnegie
The Autobiography of Andrew Carnegie and The Gospel of Wealth
Andre Carnegie
The Autobiography of Andrew Carnegie and The Gospel of Wealth
Thursday, September 16, 2010
What Foods are the Most Unhealthy?
The "unhealthiest" foods tend to be those that least resemble their original natural ingredients and those that have the most added refined and artificial additives. Prime examples are the so-called "white foods"-white sugar, white flour, and white fat, and the gamut of foods in which they are the principal ingredients. It's not that these foods are white in color-many of them are actually not. It's that these foods have had many of their natural components-including their natural colors-processed away. "White foods" is simply the shorthand label that we are using when we refer to these heavily processed, nutrient-depleted foods.
"White sugar" includes refined sugar cane or sugar beets having virtually all B vitamins, minerals, antioxidants, and other essential nutrients removed. Corn syrup is also a "white sugar," made from processed cornstarch and essentially devoid of other nutrients.
"White flour," analogously, is whole wheat flour minus its nutrient-packed wheat germ and fibrous bran. Nutritionally speaking, white flour is a ghost-like shadow of its original whole grain.
"White fat" can include rendered animal lard, vegetable oils "hydrogenated" to make them hard at room temperature, and refined fats such as cottonseed oil. Hydrogenation is a chemical process that transforms natural fats into more saturated trans-fatty acids that do not occur naturally and which are strongly associated with cardiovascular disease.
Foods having "whites" as their primary ingredients are frighteningly ubiquitous! Examples include soft drinks, breads, hamburger and hotdog buns, crackers, pasta, pastries and pastry fillings, pies, cakes, frostings, margarine and bread spreads, jellies, sweets and candies, frozen dinners, pizzas, snack foods, doughnuts, candy bars, and cookies-all of which are common snack and convenience foods. Indeed, many of these combine all three whites together-white sugar, flour, and fat! Furthermore, these foods frequently contain artificial colors, artificial flavors, preservatives, texturizing and processing agents, and other additives that further detract from their nutritional stature and your health.
whfoods.org
"White sugar" includes refined sugar cane or sugar beets having virtually all B vitamins, minerals, antioxidants, and other essential nutrients removed. Corn syrup is also a "white sugar," made from processed cornstarch and essentially devoid of other nutrients.
"White flour," analogously, is whole wheat flour minus its nutrient-packed wheat germ and fibrous bran. Nutritionally speaking, white flour is a ghost-like shadow of its original whole grain.
"White fat" can include rendered animal lard, vegetable oils "hydrogenated" to make them hard at room temperature, and refined fats such as cottonseed oil. Hydrogenation is a chemical process that transforms natural fats into more saturated trans-fatty acids that do not occur naturally and which are strongly associated with cardiovascular disease.
Foods having "whites" as their primary ingredients are frighteningly ubiquitous! Examples include soft drinks, breads, hamburger and hotdog buns, crackers, pasta, pastries and pastry fillings, pies, cakes, frostings, margarine and bread spreads, jellies, sweets and candies, frozen dinners, pizzas, snack foods, doughnuts, candy bars, and cookies-all of which are common snack and convenience foods. Indeed, many of these combine all three whites together-white sugar, flour, and fat! Furthermore, these foods frequently contain artificial colors, artificial flavors, preservatives, texturizing and processing agents, and other additives that further detract from their nutritional stature and your health.
whfoods.org
Tuesday, September 14, 2010
The Day After Tomorrow - David Brooks
Excerpt from link:
Throughout American history, in other words, there have been leaders who regarded government like fire — a useful tool when used judiciously and a dangerous menace when it gets out of control. They didn’t build their political philosophy on whether government was big or not. Government is a means, not an end. They built their philosophy on making America virtuous, dynamic and great. They supported government action when it furthered those ends and opposed it when it didn’t.
Throughout American history, in other words, there have been leaders who regarded government like fire — a useful tool when used judiciously and a dangerous menace when it gets out of control. They didn’t build their political philosophy on whether government was big or not. Government is a means, not an end. They built their philosophy on making America virtuous, dynamic and great. They supported government action when it furthered those ends and opposed it when it didn’t.
Sunday, September 12, 2010
Indymac! Pass it on...
They would like you to believe conspiracy theorists run amoke these days. Don't.
Ellijay, GA
The Blue Ridge Mountains are not the Rocky Mountains, of which I am more familiar, but they are beautiful in the upper elevations. This is a piece of them we shot on our way to the apple orchards in Ellijay. Wave back to H. :>
Monday, August 30, 2010
More than you want to know about tomatoes :>
I am a tomato fiend.
Love love love em!
I grow them, and am the only one who eats them -- all summer long.
Which is fine with me. That way I do not have to share. :>
Love love love em!
I grow them, and am the only one who eats them -- all summer long.
Which is fine with me. That way I do not have to share. :>
Friday, August 27, 2010
Is the nutritional value of protein lost through cooking and storing of food just as vitamins are lost?
Proteins are not lost during cooking as easily as vitamins; however overcooking and cooking at extremely high temperatures will denature proteins found in food. When cooked or agitated (as occurs when egg whites are beaten), proteins undergo physical changes called denaturation and coagulation. Denaturation changes the shape of the protein, decreasing the solubility of the protein molecule. Coagulation causes protein molecules to clump together, as occurs when making scrambled eggs. Overcooking foods containing protein can destroy heat-sensitive amino acids (for example, lysine) or make the protein more resistant to digestive enzymes. Refrigerating cooked foods will not further denature the proteins.
whfoods.org
whfoods.org
Sunday, August 22, 2010
Know what's good for cholesterol? Hmmm?
2 apples
1 stalk celery
1 cucumber
Juice
Then suck it up
I think you could juice poo with apples, and it would taste great!
Friday, August 20, 2010
Saturday, August 14, 2010
Soy crops - genetically engineered?
Twenty years ago, no genetically engineered food crops had been planted in the United States. Then, beginning in 1987, the U.S. Department of Agriculture (USDA) began to receive what has turned out to be 11,600 applications for the testing of genetically engineered food crops. By the year 2000, over 50% of all soybeans planted in the U.S. were genetically engineered. As of 2007, that number increased to 91%. Soybeans currently surpass both corn and cotton as the genetically engineered crop with the greatest planted acreage. (For a more detailed look at genetically engineered soybeans and the history of crop planting, you can visit the USDA's National Agricultural Statistics Service (NASS) review published by its Economic Research Service, at: http://www.ers.usda.gov/data/biotechcrops/ExtentofAdoptionTable3.htm).
Soybeans have not been genetically modified for nutritional reasons. They've been modified for economic reasons involving the reality of present-day agribusiness. For example, growers can now purchase "Roundup Ready" soybeans that are resistant to this glycophosphate herbicide.
There is no research evidence that shows consumption of genetic engineered soybeans to be harmful to our health, but I suspect that future research will show regular consumption of genetically engineered foods, including soybeans, to carry with it certain risks. Since genetic engineering means modifications of genes, and genes are the blueprint for making proteins, GE foods are foods destined to make proteins not naturally found in their chemical structure. Many adverse reactions to food involve immune system response to proteins, and it would be logical to expect more of these adverse reactions in the case of GE foods. At present, there is also a problem with regulation of GE foods by U.S. Food and Drug Administration (FDA). As long as they pass a legal test of "substantial equivalence," genetically engineered foods are allowed into the marketplace without studies testing their safety. We are concerned about this type of uncontrolled experiment with a widely consumed food crop, and it's one of the reasons we support consumption of certified organic soy products. Genetic engineering is prohibited in the production of any certified organic food, including any soy-containing, organically certified food.
whfoods.org
Soybeans have not been genetically modified for nutritional reasons. They've been modified for economic reasons involving the reality of present-day agribusiness. For example, growers can now purchase "Roundup Ready" soybeans that are resistant to this glycophosphate herbicide.
There is no research evidence that shows consumption of genetic engineered soybeans to be harmful to our health, but I suspect that future research will show regular consumption of genetically engineered foods, including soybeans, to carry with it certain risks. Since genetic engineering means modifications of genes, and genes are the blueprint for making proteins, GE foods are foods destined to make proteins not naturally found in their chemical structure. Many adverse reactions to food involve immune system response to proteins, and it would be logical to expect more of these adverse reactions in the case of GE foods. At present, there is also a problem with regulation of GE foods by U.S. Food and Drug Administration (FDA). As long as they pass a legal test of "substantial equivalence," genetically engineered foods are allowed into the marketplace without studies testing their safety. We are concerned about this type of uncontrolled experiment with a widely consumed food crop, and it's one of the reasons we support consumption of certified organic soy products. Genetic engineering is prohibited in the production of any certified organic food, including any soy-containing, organically certified food.
whfoods.org
Monday, August 9, 2010
Grapes!
Did you know that grapes and grape products contain a health-promoting phytonutrient called resveratrol that not only acts as a powerful antioxidant but activates genes that promote our health in numerous ways, thus helping to protect against heart disease and cancer? Recent studies show that resveratrol, found in grapes, particularly purple and red grapes, has powerful health-promoting properties. Much of this research was motivated by what has come to be known as the French Paradox: the interesting phenomenon of the low incidence of heart disease among the French despite their eating a diet high in saturated fats. Increasing evidence suggests that the phytonutrients found in grapes, grape juice and red wine, particularly resveratrol, may be a key to understanding this paradox since these foods are an important part of the French diet. Like calorie restriction, resveratrol activates a gene in humans in the SIR (silent information regulator) family. This gene, called SIRT1, then increases production of seven enzymes, called the sirtuins, which trigger cell signaling that:
. mobilizes the release of stored fat and its conversion into glucose
. promotes insulin secretion, so glucose is promptly delivered to cells
. boosts the aerobic capacity of the mitochondria (the energy production factories in our cells), so the glucose is efficiently converted into energy
. inactivates p53, a gene that plays a pivotal role in cellular senescence
The net result is a much more youthful metabolism in which fats and carbohydrates are efficiently converted into energy, increasing endurance and resistance to stress, instead of stockpiling and fueling inflammation, obesity, diabetes, cardiovascular disease, and cancer.
whfoods.org
. mobilizes the release of stored fat and its conversion into glucose
. promotes insulin secretion, so glucose is promptly delivered to cells
. boosts the aerobic capacity of the mitochondria (the energy production factories in our cells), so the glucose is efficiently converted into energy
. inactivates p53, a gene that plays a pivotal role in cellular senescence
The net result is a much more youthful metabolism in which fats and carbohydrates are efficiently converted into energy, increasing endurance and resistance to stress, instead of stockpiling and fueling inflammation, obesity, diabetes, cardiovascular disease, and cancer.
whfoods.org
Sunday, August 8, 2010
Is it OK to store fruits and vegetables in plastic bags in the refrigerator?
I believe that fruits and vegetables can usually be stored in plastic bags (like those you get in the market's produce section, or plastic "zip-lock" type bags) at normal refrigerator temperatures. I have yet to see research that shows significant health risks to be associated with plastic bags when used at the low refrigerator temperatures of 35-40°F (2-4°C).
On the other hand, I'd like to mention that the practice of shrink-wrapping individual foods in thin plastic wrap is not one I recommend. That's because this practice can increase the amount of food surface that comes into tight and direct contact with the plastic, potentially causing additional migration of chemicals from the plastic into the food. However slight, this added risk seems unnecessary to me and easily avoided.
I'd also like to point out that while plastic may be an acceptable storage method for produce kept in the refrigerator, the heating of plastic can be problematic in that there is a greater potential for the migration of the plastic chemicals into the food. Therefore, I would avoid all methods of cooking that involve plastics such as any type of "boil-in-a-bag" food, heating food in a plastic container in the microwave, and heating in the oven using "oven-safe" plastic containers.
whfoods.org
On the other hand, I'd like to mention that the practice of shrink-wrapping individual foods in thin plastic wrap is not one I recommend. That's because this practice can increase the amount of food surface that comes into tight and direct contact with the plastic, potentially causing additional migration of chemicals from the plastic into the food. However slight, this added risk seems unnecessary to me and easily avoided.
I'd also like to point out that while plastic may be an acceptable storage method for produce kept in the refrigerator, the heating of plastic can be problematic in that there is a greater potential for the migration of the plastic chemicals into the food. Therefore, I would avoid all methods of cooking that involve plastics such as any type of "boil-in-a-bag" food, heating food in a plastic container in the microwave, and heating in the oven using "oven-safe" plastic containers.
whfoods.org
Wednesday, August 4, 2010
Does hydration enhance nutrient metabolism? Hmmm?
Being optimally hydrated is always a way to improve safety of nutrient metabolism, especially water-soluble nutrients including certain forms of minerals and proteins. Having plenty of water in your bloodstream, cells, and tissue spaces outside of the cells is one way to decrease the concentration of these nutrients as well as their metabolic breakdown products (like ammonia in the case of proteins).
whfood.org
whfood.org
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