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````````````````````````````````````````````````````` This Ezine is available by subscription only and subscriber requests are kept on file! I strive to bring you only the most
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TODAY'S HEALTH TIP
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Study links pancreatic cancer,
gum disease
LA Times
January 19, 2007
Harvard researchers say they have found strong evidence that gum disease may
increase the risk of pancreatic cancer, which is the fourth-leading cause of
cancer deaths in the United States.
The researchers, using data from the 51,529 participants of the Health
Professionals Follow-Up Study, reported on 216 cases of pancreatic cancer during
a 16-year period starting in 1986, according to the study published this week in
the Journal of the National Cancer Institute.
In a key finding, researchers reported that 67 of those with pancreatic cancer
also had periodontal disease, and there was a 63% higher risk of developing
pancreatic cancer when compared with those reporting no gum disease after
adjusting for age, smoking, diabetes, body mass index and other factors.
"Most convincing was our finding that never-smokers [with gum disease] had a
two-fold increase in risk of pancreatic cancer," the lead study author,
Dominique Michaud, said in a statement. Previous studies have identified smoking
as a major risk factor for developing pancreatic cancer. Michaud, assistant
professor of epidemiology at the Harvard School of Public Health, said the
findings might "provide some new insights into the mechanism of this highly
fatal disease."
Study researchers speculated that explanations might include systemic
inflammation caused by gum disease, which is believed to contribute to increased
levels of carcinogenic compounds generated by bacteria in the mouth.
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FOOD OF THE WEEK
~^~^~^~^~^~^~^~^~^~^~^
sassamanesh, ibimi,
atoqua or cranberry
Known by all these name
but came to settle on the name cranberry...
Cranberry fruit is found on many tables throughout the winter holidays!
Unlike any other fruit in the world. From Cape Cod to Washington State,
the cranberry has played a role in holiday culture and family health &
wellness for years. Its unique health benefits and refreshing tart taste
are put in a league of its own.
Cranberries went through a variety of different names after their
discovery. Eastern Indians called them "sassamanesh." Cape Cod Pequots
and the South Jersey Leni-Lenape tribes named them or bitter berry. The
Algonquins of Wisconsin called the fruit "atoqua." But it wasn't until
German and Dutch settlers came up with "crane berry," because the vine
blossoms resembled the neck, head and bill of a crane that we came to
the name of cranberry.
American recipes containing cranberries date from the early 18th
Century. Legend has it that the Pilgrims may have served cranberries at
the first Thanksgiving in 1621 in Plymouth, Massachusetts.
History of Cranberries
The cranberry, along with the blueberry and Concord grape, is one of
North America's three native fruits that are commercially grown.
Cranberries were first used by Native Americans, who discovered the wild
berry's versatility as a food, fabric dye and healing agent. Today,
cranberries are commercially grown throughout the northern part of the
United States and are available in both fresh and processed forms.
The name "cranberry" derives from the Pilgrim name for the fruit, "crane
berry", so called because the small, pink blossoms that appear in the
spring resemble the head and bill of a Sandhill crane. European settlers
adopted the Native American uses for the fruit and found the berry a
valuable bartering tool.
Cranberries are considered a healthy fruit. They contain no cholesterol
and virtually no fat and are low in sodium. Various cranberry products
may contain substantial levels of dietary fiber and certain vitamins, as
well as a variety of photochemical that may be beneficial to health.
Easy to store and stay fresh longer made it the ideal food for American
whalers and mariners to carry on their voyages to prevent scurvy. In
1810, Captain Henry Hall became the first to successfully cultivate
cranberries. By 1871, the first association of cranberry growers in the
United States had formed, and now, U.S. farmers harvest approximately
40,000 acres of cranberries each year.
Contrary to popular belief, cranberries do not grow in water. They are
grown on sandy bogs or marshes. Because cranberries float, some bogs are
flooded when the fruit is ready for harvesting giving the allusion to
those who pass by at harvest time...
Cranberries contain bacteria-blocking compounds that are believed to be
helpful in preventing urinary tract infections, and scientists now think
this same function may be useful in blocking the bacteria responsible
for ulcers and certain oral bacteria that can lead to gum disease.
Current research indicates that approximately 10 ounces of cranberry
juice cocktail is needed daily to achieve the bacteria-blocking benefits
that ward off UTIs (urinary tract infections), ulcers and gum disease.
You can get these benefits in an array of cranberry products. For
round-the-clock protection, snack or cook with one of these products at
least once a day. Chopped cranberries with whole orange or tangerine
make for a great food relish for fish or chicken or any salad.
The health-promoting properties of cranberries have been based on
folkloric remedies, which have existed for centuries. The healthy giving
properties of this fruit were recognized by Native American Indians, and
early New England sailors are said to have eaten the vitamin C-rich wild
cranberries to prevent scurvy. Recent studies confirm the idea that
cranberries and cranberry products are beneficial to health.
Anti-cancer - In 1996 laboratory studies conducted by University of
Illinois scientists and published in Planta Medica demonstrated the
potential anticarcinogenic properties of cranberries. More recently
researchers at the University of Western Ontario demonstrated, using an
animal model, that human breast cancer cells showed significantly lower
incidence of tumor development when the experimental group's diet was
supplemented with cranberries. Although these results are very
preliminary, compounds in cranberries may prove to be a potent cancer
fighter.
Flavonoids have been shown to function as potent antioxidants both in
vitro and in vivo and may reduce the risk of atherosclerosis.
Cranberries contain significant amounts of flavonoids and polyphenolic
compounds that have been demonstrated to inhibit low density lipoprotein
oxidation. Ongoing research continues to suggest that cranberries may
offer a natural defense against atherosclerosis.
Peptic ulcers are increasingly being attributed to infection by
Helicobacter pylori bacteria, as opposed to stress and/or stomach
acidity. A high-molecular-weight nondialysable constituent of cranberry
juice has been shown to inhibit the adhesion of H. pylori to human
gastric mucus in vitro. These preliminary results suggest that cranberry
may be beneficial in the prevention of peptic ulcers through the
inhibition of H. pylori adhesion to gastric mucus and stomach
epithelium.
Fresh cranberries are available in stores mid-September through
December. They are most abundant during peak harvest season-October and
November. Cranberries may be stored in the refrigerator for up to four
weeks. Before using, sort and rinse cranberries in running water. Buy
fresh cranberries in season and freeze them to enjoy them all year long.
To freeze fresh cranberries, double wrap them in plastic without
washing. When using frozen cranberries in your recipes or formulas, no
thawing is necessary. In fact, best results are obtained without
thawing.
Most of the world's cranberries are cultivated on 39,000 acres in just
five states: Massachusetts, Wisconsin, New Jersey, Oregon and
Washington. Another 8,000 acres are cultivated in the provinces of
British Columbia and Quebec, Canada. Delaware, Maine, Michigan, New
York, Rhode Island, as well as the Canadian provinces of New Brunswick,
Nova Scotia, Ontario and Price Edward Island also produce cranberries.
Recently, cranberries have been produced in Chile, South America. Of the
approximately 1,000 cranberry growers in North America, 500 are in
Massachusetts. Approximately 70 percent of these growers are small
family farms with less than 20 acres of bog.
One of our favorite ways of eating cranberries, beside cranberry/orange
sauce is cranberry bread. I am sharing our recipe?
Cranberry Bread
1 Loaf
Ingredients:
1/2 C. Butter
1 Tbs. Grated Orange Peel
3 Large Eggs, Beaten
1 ? C. All purpose flour
1 C. finely ground Whole Wheat Flour
1 tsp. Baking Soda
2 C. Fresh or Frozen (thawed and drained) Cranberries, Chopped
1 C. Sugar
1tsp. Vanilla
3/4 C. Buttermilk
1/4 Tsp. sea Salt
3/4 ? 1 C. Pecans, Chopped (We like lots of nuts)
Preheat oven to 350°
altitude above 1500ft 375°.
Spray bottom only of 9" X 5" loaf pan with Olive Oil spray.
Beat butter, sugar, orange peel and vanilla in a large bowl until light
and fluffy. Add eggs or egg substitute, mixing well. Combine flour,
baking soda and salt, add to creamed mixture alternately with
buttermilk, beating at low speed just until blended. Fold cranberries
and nuts into batter. Turn into prepared pan, spreading evenly. Bake
until wooden pick inserted in center comes out clean, approximately 50
to 60 minutes. Cool slightly in pan. Remove from pan and cool completely
on wire rack.
Enjoy this healthy food
Lena
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HEALTH TODAY
~^~^~^~^~^~^~^~^~^~^~
Salt substitutes are supposed to be free of sodium but are
they?
Some are and some aren't but all have potassium
chloride, which is dangerous to the very ones who seem to be
consuming it for health reasons. Salt free diets are usually
recommended to those who have hypertension and/or heart
problems. Making this dangerous to the very ones who are taking
heart and hypertension medications in conjunction with the salt
substitute.
Listed below are the top salt substitutes and the amounts of
potassium and sodium in each.
*No Salt -- 1/4 tsp.: 650 mg. Potassium/0 mg. sodium
*Morton's Lite Salt -- 1/4 tsp.: 350 mg. Potassium/290 mg.
sodium
*Morton's Salt Substitute -- 1/4 tsp.: 610 mg. Potassium/
0 mg. sodium
*Cardia Salt Alternative -- 1/4 tsp.: 180 mg. Potassium/
270 mg. Sodium
As you can see Potassium chloride is a common ingredient in salt
substitutes. Too much potassium can be harmful if you have
kidney problems or you're taking certain medications to treat
high blood pressure or heart problems. Potassium-sparing
diuretic drugs causes your body to retain potassium. Just about
every person with hypertension or certain heart diseases is
given a diuretic drug! If you take a potassium-sparing diuretic
and use a salt substitute containing potassium your life could
be in danger. Too much potassium build up in your body is
potentially life-threatening by creating kidney failure and/or
heart rhythm disturbances and possible death.
My family and I have no hypertension within it and I would hope
some of that is because of our health conscious habits. We use
sea salt simply because it's good for us, no aluminum or
contaminants as it is simply salt, dried and ground just as it
comes from the sea. Same flavor results in your taste buds but
without the contaminates from the extraction process as in
regular salt with necessary minerals still in it!
Be healthy and wise at the same time.
Lena
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ENVIRONMENTAL REPORT
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Record Biotech
Plantings in 2006
Jan 18, 2006
By PAUL ELIAS
SAN FRANCISCO (AP) - A biotechnology advocacy group reported
Thursday that a record number of biotech crops were planted
worldwide last year, but critics complained the gains were more
of the same: aimed at making corn, soy and cotton crops
resistant to weed killers and bugs.
None of the genetically engineered crops for sale last year were
nutritionally enhanced and much of the output feeds livestock,
which critics said undercuts industry claims that biotechnology
can help alleviate human hunger.
Still, the report prepared by the industry-backed International
Service for the Acquisition of Agri-Biotech Applications touted
the record as evidence that crops engineered to cut pesticide
use can ease poverty and financially benefit small farmers
around the world.
Some 10.3 million farmers in 22 countries grew engineered crops
on 252 million acres last year, a 13 percent increase over 2005,
according to the report. About 9.3 million of those people were
considered subsistence farmers.
The United States, Argentina and Brazil were the top three
countries that grew genetically engineered crops last year,
mostly soy. India tripled its acreage of genetically engineered
cotton last year to 9.5 million acres.
"I have been able to increase my yield significantly," said
Ravinder Brar, an Indian cotton farmer told reporters on a
conference call. Brar said cotton engineered to resist boll
weevil saved her about $320 an acre in pesticide costs on her
17-acre farm last year.
In the United States, 80 percent of soy - a key ingredient in
many packaged foods - and a similar percentage of cotton are
genetically engineered. Some 80.5 million acres of biotech corn
are planted - about 40 percent of the country's crop - though
much of that is used for animal feed.
In all, about 136.5 million acres of the nation's 445 million
acres of farmland was under biotech cultivation last year, an
increase of 10 percent over 2005 plantings.
Clive James, head of the advocacy group that prepared the
report, said he expected more genetically engineered corn seed
to be planted this year because of the recent boom in ethanol
production. Ethanol, which is primarily made from corn in the
United States, is expected to get another boost next week during
President Bush's State of the Union address.
The report was paid for by two philanthropic groups, the
Rockefeller Foundation and Ibercaja, a Spanish bank. The
advocacy group received funding from biotech companies.
The share price of St. Louis-based Monsanto Co. (MON), which
supplies most of the world's genetically engineered seeds, have
risen about 36 percent in the last year. Monsanto shares fell 21
cents to close at $54.01 on the New York Stock Exchange.
In 1996, the first year genetically modified crops were
commercially available, about 4.3 million acres were under
cultivation. Now genetically engineered crops are grown
throughout the Americas, China and India. Last year, Slovakia
became the sixth European Union country to plant genetically
engineered crops.
"As more countries gain experience with biotech crops,
acceptance will grow," James said. "Biotechnology offers many
opportunities for the alleviation of poverty."
However, opponents note that no new or innovative genetically
engineered crops have been introduced in the last decade. Much
of the worldwide growth last year was attributed to soybeans
designed to resist weed killer and corn spliced with bacteria
genes to resist bugs, traits that directly benefit farmers, not
consumers.
Skepticism of the technology continues to run deep in Europe
where many consumers shun products containing genetically
engineered ingredients. An increasing number of U.S. consumers
pay premium prices for biotech-free, organic products because of
environmental and health concerns, though no illness has been
attributed to biotechnology crops.
So far, no one has introduced crops with added nutrients and
other attributes that could fight hunger in the developing
world, as the biotech industry often promises. What's more, few
biotech versions of crops such as rice that are widely consumed
in poor countries have been distributed on a large scale. The
four most popular biotech crops are soy, corn, cotton and
canola.
"No (biotech) crop on the market today offers benefits to the
consumer in terms of quality or price, and to date these crops
have done nothing to alleviate hunger or poverty in Africa or
elsewhere," said Nnimmo Bassey, a spokesman for the
anti-biotechnology advocacy group Friends of the Earth Africa in
Nigeria. "The great majority of (biotech) crops cultivated today
are used as high-priced animal feed to supply rich nations with
meat."
International Service for the Acquisition of
Agri-Biotech Applications
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