A Natural Environmental Health Facts Ezine

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"A NATURAL ENVIRONMENTAL HEALTH FACTS Ezine" Here to Inform and Help You Become Healthier and Happier while Achieving Quality Longevity!

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Friday January 21, 2005
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Watch for Monday's "Ask Lena Health Q & A edition.
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=> IN THIS ISSUE!
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==> Editors' Ranting & or Warnings
==> Something To Think About
==> Health Thought for the day!
==> Showcase Health Spotlight
==> Monthly Spotlight Ads
==> Today's Health Tip
==> Food of The Week
==> Health Today
==> Environmental Report
==> Life Changing Information

Greetings and thank you for reading A Natural Environmental Health Facts ezine!

This is one of the weeks I can say TGIF as jury duty boredom set me back on my goals and I had to work much harder to reach them this week... I do hope you will take a day this weekend to relax and refresh your body and mind. A body that works 7/365 will wear out and illness may grab hold and take you on a nasty ride, so relax and refresh every 7 to help your body stay illness free!

If you have a question or comment (good or bad) send it to me... Click Here
Remember ANEH Facts archives now exist Click Here
Ask Lena Health Q & A Archives Click Here
Take charge of your's and your family's health before it takes charge of you!
Lena

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Something To Think About
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The Journal of the American Medical Association reported over 285,000 iatrogenic deaths occur in the United States each year. Iatrogenic disease is the third leading cause of death behind heart disease and cancer. These deaths are associated with unnecessary surgeries, medical mistakes, inappropriate use of medication, and infections resulting from improper care. In addition, patients often develop more serious illness after being hospitalized.

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Begin at the Beginning with CLEAN WATER

Relying on the way your water looks, tastes or smells is a mistake. Dangerous levels of contaminants that damage your health are measured in parts per million or billion, something that the human senses of taste, smell and sight cannot detect. A case in point: In some states, the FDA recently reported the widespread tainting of milk and lettuce with rocket fuel. But the contaminated milk and lettuce regulators examined looks, tastes and smells perfectly fine. Read Water Should Be Healthy

However, there's one thing average water filter company doesn't mention. Even if their filter removes contaminants from the water you drink, you're still exposed to contaminated water when you:

*Inhale steam from a shower
*Bathe
*Wash your hands
*Wear laundry washed in contaminated water
*Eat and drink from plates, glasses and utensils washed in contaminated water

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Colorectal Screening Test Fails
Jan 17, 2005
By PATRICK WALTERS

PHILADELPHIA (AP) - A common screening test failed to detect potentially cancerous colon growths 95 percent of the time, falsely reassuring patients and doctors, according to a new study.

Researchers found that the digital, in-office test on stool samples was not as reliable as a six-sample test given to patients to do on their own at home - although even that test detected potentially cancerous growths less than 24 percent of the time.

"What we found is that it was pretty worthless," Dr. David Lieberman, one of the study's authors, said of the in-office test. "It's a wake-up call that we shouldn't be relying on this test."

The study, published Tuesday in the Annals of Internal Medicine, was conducted at 13 Veterans Affairs medical centers and involved 2,665 patients - most of them men - who were given the at-home test and the in-office test followed by a colonoscopy.

The digital fecal occult blood test was positive in only 5 percent of patients with tumors or large, precancerous growths called polyps; the take-home test found 24 percent.

The reliability of the at-home test, however, improves if patients use it every year, said Lieberman, gastroenterogy chief at Portland VA Medical Center in Oregon.

Because polyps and tumors often bleed intermittently, the chances of detecting them increase as more samples are taken over periods of days and years, he said.

Early testing can find growths before they turn cancerous, a process that can take five to seven years, Lieberman said. The take-home test was positive for 43 percent of patients who actually had cancer, the study said.

An accompanying survey of physicians also published in the Annals of Internal Medicine found that about a third used only the office test, a fourth used only the home test, and about 40 percent used both.

The survey, funded by the National Cancer Institute and the Centers for Disease Control and Prevention, said one possible reason for using the office tests was concern that patients won't complete the home tests. The completion rate varies greatly, with the median between 40 and 50 percent.

"My guess is that many physicians may not be aware that the in-office test is such a poor test," said Marion R. Nadel, a CDC epidemiologist who worked on the survey. Nadel said doctors should be trying to find more ways to get patients to complete the home test.

But while the new research should make doctors and patients more skeptical of a negative result from an in-office digital test, it shouldn't be written off altogether, said Dr. Christine Berg, chief of the early detection research group of the cancer institute.

Doctors shouldn't miss an opportunity to give a patient an annual digital FOBT while they're in the office, she said.

"I wouldn't say it's worthless," Berg said. "I would say you shouldn't rely on it solely."

http://www.annals.org

Prunus armeniaca

The official name of a yellow to orange small fruit with a pit in the middle that contains a mountain of healthy nutrients - The Apricot!

Next weeks Ask Lena Health Q & A goes into the seed of the apricot and it's health properties but the fruit of the apricot is quite healthy on its own.

When I was doing my research into a question asked about Apricot Seeds and their health potential I realized I had never given you the story on the healthy Apricot aka prunus armeniaca. Since we have our own Apricot trees and I have a pantry full of canned and dried apricots as well as apricot nectar it stands to reason you should know why we eat so many of them and why you could benefit as well!

You've probably heard the term "nectar of the gods." It was nectar made of the juice and pulp of the apricot which was reputedly the drink of choice of the Greek and Roman gods.

Why eat raw first?

Something I learned a long time ago is; raw fruit when eaten at the beginning of a meal will allow your other foods to be digested better and the fruit enzymes help absorb more nutrients than you can without consuming fruit first. In some Latin countries dessert is served first and usually consists of fruit compote with one or more fresh fruits. This is the same concept that we, here in the United States, eat our salads first as raw veggies have some of the same enzymes that make it better for our digestive system.

Apricots come in so many varieties; Dried, canned, frozen or fresh that it makes for a simple solution to getting those RDV of 4.5 to 5 cups of fruit a day. They’re readily available year-round, store easily and add a boost of flavor, color and nutrients to meals or snacks. Fully ripe apricots ship poorly, so unless you live near an apricot-growing region, you may have a difficult time finding ripe ones—fruits that are soft to the touch and brimming with juice. If you find apricots that are plump, firm, and orange-gold in color, they'll be ready to eat after about two days of ripening at room temperature Don't buy hard fruits that are tinged with green—they will never develop full flavor.

Dried apricots come in a number of different forms. The most common are the bright orange apricot halves; their rich color is the result of the apricots being treated with sulfur dioxide. If you are allergic to sulfites, you can look for unsulfured apricots in health food stores. Because they're untreated, they're brown rather than orange. You may also find small, whole apricots called Turkish apricots. These are a much paler orange and are considerably sweeter than regular apricot halves.

Canned apricots are sold packed in heavy syrup, light syrup, or fruit juice. The sugary syrups add a lot of empty calories, and the fruit is so naturally sweet that it really doesn't need the extra sugar. I can our apricots with syrup made with Stevia rather than sugar.

Nearly 4000+ years ago, a fruit belonging to the rose family was discovered on the mountain slopes of China. Today, it’s generally accepted that the Chinese first cultivated this ancient fruit, the wild ancestor to the present day apricot. It is also believed that the Chinese considered the apricot to contain special fertility enhancing properties.

With the strong sensory appeal of apricots’ delicate, velvety skin and intensely sweet fragrance and flavor, apricot cuttings traveled across the Persian Empire to the Mediterranean where they flourished. In the 18th century, Spanish explorers introduced apricots to the New World. California inherited the golden blush fruit planted in the gardens of Spanish missions. In 1792, the first major production of California apricots was recorded. Many varieties of the fruit differing in size, color and flavor are still grown with popular appeal throughout the world.

The unique mix of compounds found in apricots also makes this fruit a good choice for helping to fight heart disease. Along with beta-carotene, apricots contain the other powerful anti-oxidants, Vitamin C and lycopene. Combined, these compounds help protect against cancer, heart disease and stroke.

The beta-carotene in apricots is converted to Vitamin A in the body. This nutrient helps protect the eyes and keep the skin, hair, gums and various glands healthy. It also helps build bones and teeth. Plus, research shows that Vitamin A helps to fight infection by maintaining strong immunity. For this reason, researchers are looking to apricots as a valuable source of beta-carotene’s healing power. Note: beta-carotene is often called Vitamin A on food labels.

Apricots contain the following nutrients in different amounts depending on the form eaten, with raw giving off the most. Apricots are alive with fiber, are fat free and include the minerals Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Selenium. Along with those minerals come the vitamins A, C, B-6, B-12, E, Thiamin, Riboflavin, Niacin, Pantothenic acid, Folate and Folic acid. All making for great health builders.

Apricots make for a great snack or dessert and my most favorite is in a pie. I'm not big on eating pie unless it's fruit and Apricot tops the list as my first choice.

Poaching: Place apricotspeeled or unpeeled, whole or halvedin barely simmering fruit juice, cover, and cook until tender. Add whole cloves or a cinnamon stick to the liquid for extra flavor. Once the apricots are poached, the liquid can be cooked down to produce a sauce. Cooking time: 5 to 7 minutes.

Reconstituting dried apricots: Serve dried apricots for breakfast or dessert, at any time of year. Simmer them in a small amount of water, white wine, or fruit juice until tender. Cooking time: 15 minutes.

Here is my recipe for apricot pie.

Heat oven to 350 Degrees F.

You will need a 2 crust pie crust of your choice. ( I make it with a whole wheat or soyflour pie crust.)

Filling ingredients:

1 tablespoon Whole wheat flour or Corn Starch
2 tablespoons butter, cut into small bits.
3 cups apricots, washed, pitted, sliced (some may prefer to remove the peel but we like the peel included and makes for more fiber and doesn't alter the taste.)
2/3 cup brown sugar or 1.5 tbsp. whole stevia leaf powder or 1/4 tsp.
white stevia extract (powder)

Mix together flour and sugar, then add apricots and mix until apricots are well coated with mixture. Place apricot mixture evenly in the pie crust. Put butter bits all over the top of mixture. Wet edges of the bottom crust, cover with upper crust and press the edges together. Place pie pan/plate on cookie sheet and bake about 45 - 50 minutes taking care to not over brown crust. Pie will be flavorful and not too sweet.

Enjoy your healthy apricots!
Lena

Really glad I don't drink or use milk!

Canada Mad Cow Probe Traces Two More Animals to US
January 18, 2005

WINNIPEG, Manitoba - Inspectors have traced two more cows from an Alberta dairy herd to the United States in their investigation into the country's second home-grown case of mad cow disease, the Canadian Food Inspection Agency said Monday.

The CFIA confirmed an eight-year-old dairy cow had bovine spongiform encephalopathy on Jan. 2. The agency has since been trying to find and test other cows born on the same farm around the same time.
The cows may have consumed contaminated feed believed to have caused the disease. Officials have said they want to kill and test related cattle, although they said the disease does not usually occur in clusters.

The CFIA identified 38 cows from the farm that may be of interest. It has now traced a total of six to the United States.

The agency has informed US officials, a media relations officer for the CFIA said.

Ten other cows from the group were found in Canada and tested negative for the disease.

The CFIA is also continuing its investigation into Canada's third case of mad cow disease, confirmed on Jan. 11, in a six-year-old Alberta beef cow.

The cow was born after a 1997 ban on using protein made from cattle and other ruminants in cattle feed -- a practice thought to spread the disease.

A detailed probe into Canada's feed ban with participation from US and international experts will get under way next week, the CFIA said.

REUTERS NEWS SERVICE

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