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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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Sunday February 4, 2007
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==> Editors' Ranting & or Warnings
==> Something To Think About
==> Health Thought for the day!
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A New week begins, did you take your day of rest? If not do so NOW! The latest research found that tired brains are ineffective brains and in a weakened state is open for neurological problems/illness of all sorts. Those same scientists recommends a day of rest to keep the brain healthy... How about that? The world has finally caught up with Gods own advice... Don't be a victim of something that you can prevent!

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Something To Think About
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Cloneburgers Won't Come With Warnings
Feb 2, 2007
By LIBBY QUAID

WASHINGTON (AP) - Cloneburgers won't come with warnings. When the government approves food from cloned animals, expected in the next year, the Food and Drug Administration doesn't plan special labels. Government scientists have found no difference between clones and conventional cows, pigs or goats.

However, shoppers won't be completely in the dark. To help them sort through meat and dairy products, one signal is the round, green USDA organic seal, says Caren Wilcox, who heads the Organic Trade Association.

While many people choose organic to avoid pesticides or antibiotics, Wilcox says the U.S. Department of Agriculture label also means clone-free.

"Organic animal products will not come from cloned animals," she said.

Cloning is taboo to Organic Valley, the country's biggest organic farming cooperative.

"This is absolutely prohibited in our world. It goes against everything we believe," said George Siemon, CEO of the 700-member cooperative. "Organic is based on having plenty with what nature's given us."

"Clone-free" labels are also likely on some nonorganic food, such as ice cream made by Ben & Jerry's Homemade Inc.

Still, it's unclear how much cloning will matter to consumers.

The nation's milk industry worries that people might reject food from clones or turn away from dairy products altogether. But so far, public opinion appears mixed. In a September poll by the Pew Initiative on Food and Biotechnology, 64 percent said they were uncomfortable with animal cloning.

In a December poll by the University of Maryland, the same percentage said they would buy, or consider buying, such food if the government said it was safe.

"The answers weren't yuck versus yes, not for the consumers that are provided information," said Barb Glenn, director of animal biotechnology for the Biotechnology Industry Organization.

People who can afford it will pay more for organic products, which are grown without toxic pesticides and fertilizers, antibiotics or synthetic growth hormones. Organic food is also grown without genetic engineering.

Organic is a rapidly growing segment of the nation's food market. Organic sales have grown by up to 20 percent annually; overall growth in food sales is around 3 percent.

Some in Congress want to require labels on food from clones. Sen. Barbara Mikulski, D-Md., has introduced legislation to require this note on packages: "This product is from a cloned animal or its progeny."

Mikulski and other critics disagree with FDA, which has said labels probably are unneeded because clones and their food are as safe as conventional versions.

"The FDA has gone astray, insisting that anytime they say a food is safe, consumers are obligated to eat it," said Carol Tucker Foreman of Consumer Federation of America.

The dairy industry says the bill would hurt their business.

"A huge burden would be on every single milk, cheese and ice cream company in this country, large and small, to provide 100 percent traceability and segregation and labeling of their milk," said Susan Ruland, spokeswoman for the International Dairy Foods Association.

"This is for a kind of milk that isn't even out there yet and that we're not even sure anyone is going to produce," Ruland said.

According to biotech companies, it may be difficult to promise that food is clone-free.

The purpose of cloning is not to put lots of cloned livestock into the food supply. The purpose is to make a genetic copy of a superior animal and put its offspring into the food supply.

Scientists have found no difference in clones or their offspring, and they have detected no difference in the animals' meat or milk. That could make it tough to keep offspring, and their progeny, out of production.

"You can't distinguish these animals from other animals," Glenn said. "It's almost mind-boggling, when you start talking about the granddaughters of granddaughters of granddaughters."

For organic, some question whether clones or their offspring really go against the rules.

The Agriculture Department was asked to address cloning when the organic standards were written, a process that drew comments from more than 300,000 people and organizations. The standards, which took effect in 2002, do not mention clones or their offspring; instead, they say genetic engineering is not allowed.

That is a source of disagreement between the department and the cloning industry.

Department officials say cloning is forbidden in organic animals. The process is incompatible with the standards, says Lloyd Day, head of the Agricultural Marketing Service, which governs the organic industry. The department still must decide whether the offspring of cloned animals are allowed, Day said.

Cloning companies disagree. They note the FDA says cloning is not genetic engineering. The idea of genetic engineering is to take away or add genes, while cloning leaves the gene sequence intact.

"Our interpretation is that cloning is not excluded at this time," Glenn said.

Rather, FDA says cloning is a technology that help animals reproduce, similar to in vitro fertilization and artificial insemination. And in vitro fertilization is allowed under organic production rules.

The government has asked producers to voluntarily keep clones away from the food supply until final approval is granted.

National Organic Program

Federal Drug Administration

LENA'S COMMENT: I'm not weighing into this controversy but I would like to say that the cost of cloning is so expensive that I don't see that it can be on the market for some years to come...

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THOUGHT FOR THE DAY!
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Scientific research has shown that a low potassium intake might be associated with a higher mortality rate from stroke. Some animal studies have also found that a lower potassium level after a stroke may increase the amount of tissue damage in the brain. That's a mineral! If you are deficient in one you are probably deficient in many!

High potassium content can be found in fruits such as bananas, apricots, cantaloupe, honeydew melon and citrus fruits. Vegetables with good amounts of potassium include asparagus, potatoes red containing the highest amount, green beans, lima beans, and cauliflower. Other potassium containing foods are: grain products, red meat, poultry, seafood and dry beans, such as peas and lentils.

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Moms With More Education Less Likely to Vaccinate Their Kids

Women who never graduated high school are more likely to have their children vaccinated than women who graduated college.

To come to this conclusion, researchers examined data on almost 12,000 families from the National Immunization Survey, a nationwide survey of childhood vaccinations that includes information about ethnicity and socioeconomic status.

Children of less-educated mothers were 16 percent more likely to have up-to-date vaccinations.

The study's senior author believes that the reason could be the controversy regarding the safety of vaccinations, and a higher awareness of this among the educated.

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FOOD OF THE WEEK
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Zingiber Officionale

This tangy flavorful herb/food/flavoring isn't really a fruit or vegetable but a root, which could qualify as a vegetable but it is a healthy food!

It's a perennial herb Zingiber Officionale or commonly English name Gingerroot. In the fresh Gingerroot state, it has a characteristic staghorn-like appearance; dried ginger is usually sold in form of off-white to very light brown powder or fresh whole or pieces. Ginger root is a rhizome or underground stem and not considered an actual root. Depending on the location it is being grown at, it is harvested nearly year-round. It is ready for harvest about five months after planting. The early harvests are used for ginger syrup and candied ginger. The later harvests are usually sold as fresh ginger. It becomes hotter and spicier, and better for homeopathic remedies, the longer it is in the ground.

Ginger leaves are occasionally used for flavoring in ginger producing countries.
Ginger and turmeric combine with citrus and maple syrup to make the perfect blend of healing nutrients.
Patterned Ginger plant
The English botanist William Roscoe (1753-1831) gave the plant the name of Zingiber officinale in an 1807 publication. The ginger family is a tropical group especially abundant in Indo-Malaysia, consisting of more than 1200 plant species. The genus Zingiber includes about 85 species of aromatic herbs from East Asia and tropical Australia. The name of the genus, Zingiber, derives from a Sanskrit word denoting "horn-shaped," in reference to the protrusions on the rhizome. Major world producers include Fiji, India, Jamaica, Nigeria, Sierra Leone, and China. American imports come from China, several Caribbean Islands, Africa, Central America, Brazil, and Australia. Ginger is now commercially cultivated in nearly every tropical and subtropical country in the world with arable land for export crops. While in Hawaii last April I was privy to see ginger growing in all it's beauty and several organic plots for personal use as well as for sale... Fresh ginger and dried ginger are considered two different commodities. In fact, one author of an early Chinese herbal felt that they were so different that they must come from two different plants! The dried root is known as Gan-jiang. The fresh root is called Sheng-jiang.

Ginger having been around so long that its exact origin is unclear.

It reached the West at least two thousand years ago, recorded as a subject of a Roman tax in the second century after being imported via the Red Sea to Alexandria. Tariff duties appear in the records of Marseilles in 1228 and in Paris by 1296. Ginger is known in England before the Norman Conquest, as it is commonly found in the 11th century Anglo-Saxon leech books. Ginger is detailed in a 13th century work, "Physicians of Myddvai," a collection of recipes and prescriptions written by a physician, Rhiwallon, and his three sons, by mandate of Rhys Gryg, prince of South Wales (who died in 1233). By the 13th and 14th centuries it was familiar to English palates, and next to pepper, was the most popular spice. A pound of ginger was then valued at the price of one sheep. Ginger, as a product of the Far East, was indelibly imprinted on the taste buds of Westerners before potatoes, tomatoes, and corn were even known to exist by Europeans.

Medicinal properties

Ginger has been used for centuries in treating the common cold. Additionally, it is an effective analgesic, anti-pyretic, anti-viral agent. Asian cultures believe it prevents them from maladies found in most countries such as hypertension, and in the prevention of atherosclerosis. Other known benefits of ginger include its ability to cleanse the colon, reduce spasms and cramps, stimulate circulation, and aid metabolism. Many have used it to treat colitis, nausea, gas, indigestion, bowel disorders, morning sickness, motion sickness, vomiting, congestion, fever, and headaches. In spite of Westernized medicine moving in on them Asian medicine still, for the most part, uses it as a treatment for asthma, shortness of breath, water retention, earache, diarrhea, nausea and vomiting. Homeopathic practitioners even recommend it for sexual disorders. In some cultures over the centuries it has been credited with the ability to treat arthritis, fevers, and toothaches. It is said to have the ability to prevent internal blood clots. An added benefit to Ginger is that it is a strong antioxidant and effective microbial agent for sores and wounds.

Ginger in protecting and soothing the digestive system increases the pH of stomach acid, reducing its acidity, thereby naturally lowers the rate of gastric secretions, and increasing digestive enzyme activity. Rather than blocking the feelings of nausea in the brain, it acts directly on the stomach and liver to reduce nausea and vomiting. Ginger tincture - root is soaked in alcohol and water - sometimes labeled as "drops" or "extracts" - are available in health and natural food stores. Recommended ten to twenty drops of ginger tincture in a little water with meals to counteract indigestion or help fight early symptoms of cold or flu.

Ginger root herb has no known harmful side effects, and is viewed as a very safe herb. However, it has been known to cause heartburn in some people. If such occurs, reduce dosage and try again or discontinue use.

In most American Asian restaurants shredded fresh ginger is offered as a condiment to dishes and is found to be a common flavoring in most of their dishes. Since I have not been to the orient I cannot absolutely say how it is served over there.

Many people like raw ginger. Sometimes people will soak ginger in water for several hours then added to the dish immediately before serving. This gives it a more fresh, spicy and pungent taste. The freshness decreases and the pungency increases when fresh ginger is cooked. Often times, ginger is ground up into a powder and used in curries and spice pastes.

Slices of ginger are used quite often to flavor foods that need to simmer for long periods of time. The reason ginger is good for this is because the slices release their flavor quite slowly.

Ginger tea can be made by cooking slices of fresh ginger in water for a few minutes. It is a spicy and healthy drink that can be enjoyed in hot tropical climates or in freezing cold climates. Below is a great tasting and healthy detoxing, pain relieving and refreshing tea!

Ginger Healing, Pain killing, Detoxing Tea with Turmeric

INGREDIENTS

2 cups water
1/2 teaspoon powdered ginger
1/2 teaspoon powdered turmeric
1 tablespoon maple syrup
Juice of 1/2 lemon

1. Bring water to a boil, then add powdered herbs (1/8 teaspoon shredded ginger may be used in place of powder). Simmer for 10 – 20 minutes.
2. Strain tea into a mug, add maple syrup and lemon, stirring to combine. Drink warm.

Makes 1 serving.

Enjoy this pleasant food/herb/medicinal in all kinds of cookies, cakes, tea, drinks or as a condiment with fish or fruits. I add a small piece of fresh root to my juicer when I juice apples and carrots together for a very pleasant flavor enhancer and nutrient enrichment.

Lena

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HEALTH TODAY
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Why is the FDA Pushing Cloned Meat?

To find out who is behind the movement to legalize cloned meat, all that needs to be done is follow the money trail.

The FDA's draft risk assessment relies heavily on the work of animal-cloning companies Cyagra and ViaGen. More than a quarter of the 700-page draft consists of data from these two companies.

While on the surface the draft addresses some public safety issues, commercial interests largely inform the substance of the draft.

Polls have shown that the majority of the public does not want cloned meat, and certainly wants it to be labeled if it is available. The FDA has stated that it cannot require labeling.

Biopolitical Times January 3, 2007