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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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Email Lena
928-636-9425
Wednesday February 15, 2006
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=> IN THIS ISSUE!
============================
==> 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
+++++++++++++++++++++
EDITORS' RANTING
+++++++++++++++++++++
Greetings and thank your for
being an optin subscriber!
Here's hoping you survived
Valentines Day with a minimum of health damage. It seems that Valentines
Day is another holiday trigger for all the junk food manufacturers to
take liberty to sell you all their health killing wares... If you are
lucky someone gave you flowers, a plant or a gem and not sugary
treats... A bit or two of sugary stuff will no kill your immune system
but more than that puts you at risk for the next virus or bacteria
illness that you come in contact with... Take care with your immune
system and it will take care of you!
If you have a question or comment (good or
not so good) send it to me...
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Take charge of you and your family's health before it takes charge of
you!
Lena
TidBits Of Info
==>
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==>Latest Product Recalls - I'm appalled at the
number of things, particularly medications,
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telling you about, so how are you going to know? Look here for DAILY
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Helping disaster relief must continue... $1 is better
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*Whole
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==================================
Something To Think About
============================
DID YOU KNOW?
McDonald's: Fries Have Potential Allergens
Feb 14, 2006
By DAVE CARPENTER
CHICAGO (AP) - Not long after disclosing that its french fries contain
more trans fat than thought, McDonald's Corp. (MCD) said Monday that
wheat and dairy ingredients are used to flavor the popular menu item -
an acknowledgment it had not previously made.
The presence of those substances can cause allergic or other medical
reactions in food-sensitive consumers.
McDonald's had said until recently that its fries were free of gluten
and milk or wheat allergens and safe to eat for those with dietary
issues related to the consumption of dairy items. But the fast-food
company quietly added "Contains wheat and milk ingredients" this month
to the french fries listing on its Web site.
The company said the move came in response to new rules by the U.S. Food
and Drug Administration for the packaged foods industry, including one
requiring that the presence of common allergens such as milk, eggs,
wheat, fish or peanuts be reported. As a restaurant operator, Oak Brook,
Ill.-based McDonald's does not have to comply but is doing so
voluntarily.
McDonald's director of global nutrition, Cathy Kapica, said its potato
suppliers remove all wheat and dairy proteins, such as gluten, which can
cause allergic reactions. But the flavoring agent in the cooking oil is
a derivative of wheat and dairy ingredients, and the company decided to
note their presence because of the FDA's stipulation that potential
allergens be disclosed.
"We knew there were always wheat and dairy derivatives in there, but
they were not the protein component," she said. "Technically there are
no allergens in there. What this is an example of is science evolving"
and McDonald's responding as more is learned, she said.
While the company wanted to make consumers aware that fries were derived
in part from wheat and dairy sources, she said, those who have eaten the
product without problem should be able to continue to do so without
incident.
The acknowledgment has stirred anger and some concern among consumers
who are on gluten-free diets since it was posted on McDonald's Web site.
"If they're saying there's wheat and dairy derivatives in the oil, as
far as anyone with this disease is concerned there's actually wheat in
it," said New York resident Jillian Williams, one of more than 2 million
Americans with celiac disease, an autoimmune disorder triggered by
gluten.
"They should have disclosed that all along," she said. "They should
never have been calling them gluten-free."
It's not the first time McDonald's forthrightness has been called into
question concerning what's in its famous fries.
The company paid $10 million in 2002 to settle a lawsuit by vegetarian
groups after it was disclosed that its fries were cooked in
beef-flavored oil despite the company's insistence in 1990 that it was
abandoning beef tallow for pure vegetable oil.
Last February, it paid $8.5 million to settle a suit by a nonprofit
advocacy group accusing the company of misleading consumers by
announcing plans in September 2002 to change its cooking oil but then
delaying the switch indefinitely within months. Reluctant to change the
taste of a top-selling item, McDonald's has continued to maintain for
the past three years that testing continues.
Asked about the status of those efforts Monday, Kapica said: "It's a
very high priority and we are very committed to continuing with testing
and lowering the level of trans fat without raising the level of
saturated fat. ... It's a lot harder than we originally thought but that
is not stopping us."
McDonald's shares rose 3 cents to close at $36.36 on the New York Stock
Exchange - up 8 percent in 2006.
http://www.mcdonalds.com
=======================
THOUGHT FOR THE DAY!
=======================
You're
thinking about two nutritionally similar breakfasts: One is higher in
fat, but the calories, vitamins and minerals are the same in both.
According to the British Journal of Nutrition, it really does matter
where the calories come from. Almost anyway!
Researchers from the pathology department at Papworth Hospital in
Cambridge, UK, compared the effects of the two nutritionally similar
breakfasts on a group of volunteers. The only real difference between
the meals was that one contained about 6 grams of fat and the other
contained 28 grams. Total calories, however, were about the same. While
most results were similar, the high fat meal led to higher serum glucose
-- and more insulin release. And that leads to a greater waist-to-hip
ratio. A greater waist-to-hip ratio leads to an increased risk of blood
clots, which can cause heart attacks and strokes.
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We accept all advertisements in good
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and accuracy of their advertisements. We do not give any warranties and
accept no responsibility. The editor and publisher suggest that you
exercise due diligence!
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TODAY'S HEALTH TIP
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German Study:
Sunflowers Might Help AIDS
Feb 13, 2006
By DAVE KOLPACK
FARGO, N.D. (AP) - Local agriculture officials are upbeat about a German
study showing that a sunflower plant could be used in new drugs to fight
the disease that causes AIDS.
Scientists at the University of Bonn discovered the link while they were
looking at antifungal properties the sunflower uses to fight off
sclerotinia, a disease commonly known as white mold.
Brady Vick, a chemist for the USDA's sunflower research unit in Fargo,
said the results come from reputable scientists who have a tradition of
finding natural chemicals to treat diseases.
"It's exciting for the Germans, they're the ones who discovered it,"
Vick said Monday. "It's kind of a surprise announcement. I don't know
how they made the connection."
LENA'S COMMENT: Wouldn't it make sense to eat a lot of sunflower
seeds for any autoimmune disease? Seems like it to me, but how many
would you have to eat... figures aren't in on this one yet but eating
sunflower seeds does have antifungal properties!
~^~^~^~^~^~^~^~^~^~
FOOD OF THE
WEEK
~^~^~^~^~^~^~^~^~^~
Fuzzy Edible Little Egg
Shaped Yang Tao!
These days it's hard to find any food with enough nutrients to really
help us without eating a truck load, but this one small fuzzy is the
highest nutrient value fruit and can help keep your nutrient rich?
A tiny fruit with a great texture and taste and goes with just about
anything. Kiwi, also called Chinese gooseberry and yang tao for its
edible fruit. The small, oval fruit has a thin brownish-green skin with
a fuzzy unedible surface. The flesh, which is a distinctive attractive
green, with tiny purplish seeds surrounding a white core, may be eaten
raw or cooked.
History: Known as the Chinese gooseberry, originated and began in
the Chang Kiang Valley of China. When taken to New Zealand in 1906 was
renamed after their national treasure, the kiwi bird, which,
interestingly, is a fuzzy brown bird that does not actually fly.
Considered a delicacy by the great Khans who relished the fruit's
brilliant flavor and emerald-green color. Knowledge of the fruit
expanded to other countries in the mid 1800s to 1900s.
A collector for the Royal Horticultural Society of Britain send samples
home in 1847, and another send seeds to England in 1900. Plants were
first exported from China to the United States in 1904. Kiwifruit is
available worldwide today and is produced in New Zealand, the United
States, Italy, Japan, France, Greece, Spain, Australia, and Chile.
The kiwi is technically a berry, is normally about 3 inches long and
weighs about 2.5 ounces. When it is harvested, the pickers wear cotton
gloves to make sure that the fruit is not damaged. Inside it is a
symmetrical combination of dark green fruit, and black seeds. The
conversion of starch into sugar keeps on going after harvest so it keeps
getting riper and riper.
A study conducted at Rutgers University evaluated the nutritional value
of fruits to determine--ounce for ounce--which provides the most
nutrition. The findings, published in the October 1997 issue of the
Journal of the American College of Nutrition, ranked popular fruits on
the basis of the amount of the daily value they provide per 100 grams of
fruits. At the top of the list was kiwifruit.
When you are choosing a kiwi, look for firm, unblemished fruit. Size
doesn't matter. If it is ripe, the outside of the fruit should give way
to slight pressure. If it doesn't give a little, it isn't ready to eat.
You can speed up the ripening process by putting it in a vented plastic
bag with an apple or a banana and leaving it out on the kitchen counter.
One tiny Kiwi has less then 50 calories - is the most nutrient dense of
all the major fruits.
Low in fat is Sodium-free, Cholesterol-free, High in fiber and High in
vitamin C. A great source of Vitamin E, folate (B vitamin), potassium
and magnesium... The kiwi also contains lutein, a phytochemical found in
green plant foods that scientists say reduces the risk of cancer, heart
disease and macular degeneration, which is creating epidemic proportion
of blindness in the over 40 generation.
Research conducted by the University of Oslo in Norway reveals that
consuming two to three kiwifruit per day can work to thin blood, reduce
clotting and lower fat in the blood that can cause blockage, without
negatively affecting cholesterol levels. Like aspirin, eating two
kiwifruit a day promotes heart health. In short, kiwifruit consumption
has similar effects to the daily dosage of aspirin recommended by
physicians to improve heart health.
Findings of a 2003 study conducted by the internationally renowned
Rowett Research Institute in the United Kingdom found that eating
kiwifruit daily can provide substantial protection against the kind of
DNA damage that may cause cancer.
Another interesting property of kiwi is an enzyme called actinidin that
turns this fruit into an excellent meat tenderizer. Just puree fresh
kiwi and use it as a marinade for beef, poultry or pork. Let it stand
about 30 minutes before cooking. Or, if you want to tenderize the meat
without flavoring it, you can just cut the fruit in half and rub it over
the meat before cooking. Because of this enzyme, you cannot use kiwi in
foods like gelatin unless you poach it very briefly to deactivate the
enzyme. It must also be briefly poached before using it with any dairy
products like ice cream or frozen yogurt because otherwise it will
impart a strange flavor, but not dangerous to your health.
Due to California kiwifruit's late fall harvest, fresh kiwifruit is
available to U.S. and Canadian consumers during the winter months, an
uncommon time for the "homegrown" fresh fruits. With proper storage and
handling, California kiwifruit is available for up to eight months -
from October through May.
Our favorite way of eating Kiwi is fresh and raw. There are recipes to
use Kiwi cooked but I have never tried them so I cannot recommend one?
Eat and enjoy health!
Lena
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HEALTH TODAY
^~^~^~^~^~^~^~^~^~^
Before
resorting to drugs, try some simpler strategies
By Marianne Szegedy-Maszak,
LA Times
Even for people with dementia, antipsychotic drugs are often
used only as a last resort.
Some behavioral extremes can be eased with environmental
changes. For example, a frail elderly person who flies into a
terrified rage when glimpsing a "stranger" in the mirror can be
calmed simply by removing the mirror, says Debra Cherry, the
associate executive director of the California Council of the
Alzheimer's Assn.
Others can be addressed by identifying any existing medical
problems. A urinary tract infection, for example, can be
impossible for many elderly people with dementia to describe,
but the discomfort can make them agitated and angry.
Caregivers should also ensure that the elderly person has a
regular sleep cycle and a highly predictable daily routine.
Exercise has been shown to be an effective way to manage some of
the behavioral symptoms of dementia. In a study published last
month in the Annals of Internal Medicine, researchers at the
Group Health Cooperative in Seattle found that regular exercise
reduced the risk of dementia and Alzheimer's disease. It also
reduced forgetfulness after the onset.
But, as lead investigator Eric Larson explained in an e-mail,
"This study didn't address exercise in the setting of management
of behavioral symptoms."
An earlier study by the same group, published in JAMA in 2003,
did focus on behavioral symptoms. It found that a home-based
exercise program, in which caregivers assisted patients with
moderate exercise for only an hour a week, reduced some
behavioral symptoms of those afflicted with dementia.
Clinicians recommend that when agitation becomes severe,
caregivers begin a soothing or repetitive activity - hair
brushing, for example, or a massage or manicure. And, in a
lesson learned from children, distraction with a snack or a
video can often calm an elderly person and offer a caregiver a
sense of control.
But environmental approaches frequently are unable to keep pace
with the constantly shifting and accelerating confusions and
terrors of the elderly. Then families and caregivers must cope
with the intricate management of medication.
^~^~^~^~^~^~^~^~^~^~^~^~^~^~^
ENVIRONMENTAL REPORT
~^~^~^~^~^~^~^~^~^~^~^~~^~^~^
Children In Greater
Danger!
The Effects of a Conventional versus Organic Diet on
Pesticides in Children's Bodies
Conventional agriculture includes the use of pesticides to control
insects in vegetable, fruit, wheat, and other crops, so it's no surprise
that foods derived from these crops can therefore contain pesticide
residues. What's in question, though, is what these exposures amount to
in terms of body burden. Risk-defining data are lacking, and scant data
exist on diet-derived pesticides levels in children's bodies. Now
researchers from Seattle and Atlanta characterize the relationship
between eating a diet of conventionally grown food products and the
amount of organophosphorus (OP)pesticide residues that make it into
children's bodies.
According to a 1993 National Research Council report titled
Pesticides in the Diets of Infants and Children, diet delivers the
bulk of children's exposure to pesticides. This exposure poses a greater
health risk to children as compared to adults, because not only do
children consume more food on a per-weight basis than adults and
consequently have higher exposure, they also may be more vulnerable to
the effects of toxicants because they are still developing.
The researchers employed a longitudinal design in which 23 children aged
3 to 11 years accustomed to eating a conventional diet switched to
organic foods and back again during a 15-day study period. For the first
three days, the children consumed their regular conventional diets.
During the next five days, they substituted organic equivalents of their
usual plant-derived food items (including fresh produce, juice,
processed fruits and vegetables, and grain-based products). For the last
seven days, they resumed their conventional diets. Each day, for the
entire 15-day period, parents collected a urine sample in the morning
when the children woke and again at bedtime.
The urine samples were analyzed for metabolites of several OP
pesticides. The most commonly detected metabolites were MDA (a
metabolite of malathion) and TCPY (a metabolite of chlorpyrifos). During
both conventional phases, 60% of samples contained MDA, and 78% of
samples contained TCPY. When children switched to organic foods, the
percentage of samples containing MDA dropped to 22% and the proportion
with TCPY fell to 50%.
Average concentrations of MDA and TCPY also were significantly lower
during the organic phase compared to the conventional phases. During the
two conventional phases, mean urinary MDA concentrations were 2.9 and
4.4 micrograms per liter (?g/L) compared with 0.3 ?g/L in the organic
phase. The mean TCPY level decreased from 7.2 to 1.7 ?g/L between the
first and second phases, and rose to 5.8 ?g/L when the children resumed
their conventional diets.
Metabolite levels varied widely among the samples, however. Recent
research suggests that fractions of MDA and TCPY form as the parent
compounds degrade in foods and the environment. Therefore, some
proportion of the children's exposure may have been to the metabolites
themselves in the foods.
The current study provides insight into how residual OP pesticides in
food correspond with the absorbed dose, and the researchers conclude
that a diet of organic foods protects children from exposure. They
caution against applying results to the general population, however.
Given that people from different backgrounds and living in different
areas may have different and more significant OP exposures, it would be
a mistake to assume that switching to an organic diet would eliminate
all exposure to these pesticides. The study does support the National
Research Council's conclusion that dietary intake is a major source of
OP pesticide exposure, but some children may receive even more exposure
from the use of pesticides in the home, and further research is needed.
Read full story @
http://ehp.niehs.nih.gov/docs
==============================================
$ INFORMATION THAT COULD CHANGE YOUR LIFE $
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copied and pasted as submitted... We have accepted all advertisements in
good faith, but the advertisers are completely responsible for the
content and accuracy of their advertisements. We do not give any
warranties and accept no responsibility for any ad below. The editor and publisher
suggest that you exercise due diligence!
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