A Wake-Up Story from Healthy Child Healthy World on Vimeo.

Campaign for Safe Cosmetics : Get Involved

Campaign for Safe Cosmetics : Get Involved

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

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

Moe's to get new, fresher menu | ajc.com

Moe's to get new, fresher menu  | ajc.com

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.

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.

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

You don't have to be a golfer to appreciate this...

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

Dead fish cover 20-miles of Arkansas River - todaysthv.com | KTHV | Little Rock, AR

Dead fish cover 20-miles of Arkansas River - todaysthv.com | KTHV | Little Rock, AR

My Blackberry Is Not Working! - The One Ronnie, Preview - BBC One

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

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

Today is a banner day...

...I rediscovered Ask A Ninja!

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.

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