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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Email Lena
928-636-9425
Friday February 18, 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

OKAY everyone I got the message - Get a Mac - I received numerous messages while my computer was down and I got the message... Well, in the years before when I used a Mac for 6-8 hours a day I had just as much down time as I have had with this customized computer... I do know the Mac is a great computer but not fallible! Yes, you won't have the viruses and worms that the regular PC does BUT the hardware is just as unreliable as any computer so that would not have solved my problem....

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Take charge of your's and your family's health before it takes charge of you!
Lena

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===> Help The World Without Spending!
http://www.unicefusa.org/emergencies/
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http://www.thehungersite.com Share your LOVE here!

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Something To Think About
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* There's evidence that the antibodies the body makes to digest milk are closely related to the antibodies that destroy islet cells (insulin producers) in the pancreas in cases of juvenile diabetes.

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You ask, “How can nutrition have anything to do with Carpal Tunnel Syndrome?” Our body is made up of nutritional needs and when it does not receive those needs internally it rebels. This rebellion will result in all types of illnesses!

But, Carpel Tunnel Syndrome (CTS) isn’t an illness, you say! Wrong! An illness is the breaking down of any system or organ in the body.

What is Carpal Tunnel Syndrome? The simplistic explanation of Carpal Tunnel Syndrome is a very common problem that affects the hand and wrist. This condition, or syndrome, has become the focus of much attention in the last few years due to suggestions that it may be linked to occupations that require repetitive use of the hands - such as typing. In reality, it is now known that there are many people who develop this condition - irregardless of the type of work that they do.

In some scientific and medical circles it is now known that malnourishment has become the forefront of CTS and other illnesses!

In some third world countries orphan infants are put into beds and left there never to be loved, exercised or learn to walk. They are given a very poor diet and no mental stimulation, therefore setting them up for early death. Some have strong wills and last for a few years and most that do last never walk because the body’s skeletal and structural systems haven’t been given nutritional support to help those systems strengthen. Their bodies dry up physically and emotionally… Now this is the extreme of malnourishment but also an example of how the body cannot function when not nourished nutritionally as well as physically.

Their little bodies are devoid of fruits and vegetables as well as plenty of water, all of which are necessary to nourish and keep a body healthy. Something I found in my twenty-year nursing/administration medical career was that the most ill of patients were the results of bad nutrition and health habits.

The medical profession has long said that supplementing a good diet is not necessary but someone has not passed the message along that it is necessary since that myth was debunked in 1936 see http://www.envirodocs.com/1936_excerpt.htm

My friend and Herbologist physician, Dr. Wayne Garland, tells me that, “CTS is a result of insufficient water intake as well as a loss of Magnesium and other minerals.” That, apparently, the body is not getting sufficient minerals and therefore requires a good liquid, powder, chewable or capsule mineral with all 84 minerals and trace minerals…

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Phytolacca americana aka Poke Salat aka Pokeweed

Watching all the greenery popping their heads through the ground, from all the rain, brings back many memories of a ritual I so miss.

During my years of living in Oklahoma as a young child there was a spring ritual that we had that produced a tasty and healthy vegetable dish. It was known to us as "poke salat pickin time". This tasty green popular wild food is found mostly in the eastern half of the United States but can be found in the western portion in some areas. Each year as spring approaches I start to hunger for these tasty greens.

We didn't start that ritual! Native Americans introduced the plant to the early European settlers and fast became such a popular pot herb that seeds soon were being cultivated back in Europe. After a long winter without fresh food, the early settlers looked forward to cooking the first tender green leaves of pokeweed. It gave them vitamins and was a good spring cleansing tonic. They'd cook it up with Lamb's Quarters - another of my favorite wild greens - and Dock, which are also early spring greens. Some people today still cook and eat poke greens in the early spring although fast food is overshadowing healthy eating that I fear this green will lose it's appeal in future generations. Growing up it was simply understood that everyone ate greens and liked them but now most children have never tasted a green food or if they have most have chosen to dislike them.

Salat is the German word for salad, and probably came with German settlers. In towns you'll find pokeweed growing wild in alleyways and vacant lots. In the country it grows in the fence rows and along the edges of woods. When mature, in mid and late summer, it has clusters of shiny purple berries which birds love to eat. Poke is poisonous in uncooked stage and cannot be eaten raw in salads!

Pokeweed is a large and coarse herbaceous weed with big leaves, a stout reddish trunk, widely branching reddish stems, and elongated erect clusters of small white flowers that give way to drooping clusters of dark purple berries. The leaves are smooth, long and taper at both ends. As the season progresses all parts of the plant take on more of a reddish or purplish hue. Pokeberry is an herbaceous perennial that dies back in winter and grows quickly in spring Mature leaves give off an unpleasant odor when bruised. In addition to eating the young shoots and leaves, native Americans and early American settlers made a crimson dye from the berry juice and continues with some today. The berry juice was used for ink.

Only the young shoots and developing leaves - before they take on their reddish hue - can be eaten, and only after boiling for 20-30 minutes in at least two changes of water. Be very careful not to get any of the root when picking the young shoots.

Native Americans from throughout its range used pokeweed concoctions for a wide variety of internal and external medicinal applications. It seems the berry juice has been used for pimples and boils, in some cases taken internally in other cases applied to the skin. It has also been taken for joint pain and applied to sore breasts. Leaf concoctions have been used as an expectorant, emetic and cathartic. My mother would make a poke poultice for boils and it worked?

Sadly I cannot find the exact nutrient makeup of Poke Salat but is said to contain the same nutrients as other greens and cabbage families. In the spring, the tender young shoots are picked and boiled in two changes of water to help remove any toxic properties. Traditionally cooking; drained leaves are then seasoned with salt, pepper and bacon drippings and then fried in an iron skillet. Personally, any way you fix spinach will work with poke greens.

My mother served poke greens two ways.
One; by boiling until tender then she would drain them and put into a skillet and add one egg and one small chopped onion per 2 cups of greens and cook until eggs were set and onions tender crunchy.
Two; my most favorite, was simply boiled for about 15 minutes, drain off water, add more water and a few pieces of beef, sliced onions, salt and pepper to taste and boiled until the beef was fork tender.
Both ways are tasty.

I now live in an area that I cannot find wild poke greens and am forced to buy canned ones, which just isn't nearly even the same!

Fresh is best!
Lena

Fat Substitute Is Pushed Out of the Kitchen
By KIM SEVERSON and MELANIE WARNER
February 13, 2005

Bob Pitts knows doughnuts. He fried his first one in 1961 at the original Dunkin' Donuts shop in Quincy, Mass. Just by looking at the lumps and cracks on a misshapen doughnut, he can tell if the frying oil is too cool or the batter too warm. But Mr. Pitts, the company's doughnut specialist, cannot find a way to make one that tastes good without using partially hydrogenated oil, now considered the worst fat in the American diet.

An artificial fat once embraced as a cheap and seemingly healthy alternative to saturated fats like butter or tropical oils, partially hydrogenated oil has been the food industry's favorite cooking medium for decades. It makes French fries crisp and sweets creamy, and keeps packaged pastries fresh for months.

But scientists contend that trans fat, a component of the oil, is more dangerous than the fat it replaced. Studies show trans fat has the same heart-clogging properties as saturated fat, but unlike saturated fat, it reduces the good cholesterol that can clear arteries. A small but growing body of research has connected it to metabolic problems.

The Food and Drug Administration has declared that there is no healthy level in the diet and has ordered food companies to disclose trans fat amounts on food labels by January 2006.

That has sent Mr. Pitts and his counterparts at dozens of companies on an expensive and frustrating race to change America's oil. In the last year, Mr. Pitts has tried 19 alternatives in the company's test kitchen near Boston, but the doughnuts were either too heavy or so slick the icing slid off. Most simply didn't taste good.

So far, only the most health conscious consumers are shopping to avoid trans fat. But food companies are betting that will change when the labeling law takes effect, and they have already spent tens of millions of dollars trying to get rid of trans fat without changing the taste of America's favorite processed and fast foods.

"Whoever's on that list of products with trans fats is going to be sweating bullets," said Harry Balzer, vice president for the NPD Group, a consumer research company based in Port Washington, N.Y.

At least 30,000 and as many as 100,000 cardiac deaths a year in the United States could be prevented if people replaced trans fat with healthier nonhydrogenated polyunsaturated or monounsaturated oils, according to a 1999 joint report by researchers at the Harvard School of Public Health and the Brigham and Women's Hospital in Boston.

This and other studies led the government's top medical advisers for the Institute of Medicine at the National Academy of Sciences to declare in 2002 that they could not determine a healthful limit of trans fat, as they had for other dietary fats. The following year the government approved the labeling law.

The $500 billion food processing industry has long defended trans fat, starting in the 1970's when scientists first raised concerns. But with the new labeling requirement looming and lawmakers searching for ways to hold food companies responsible for their customers' health, getting rid of it has become an obsession.

"It's the perfect storm for these companies: concern over litigation and legislation, as well as a market opportunity of baby boomers getting older and being more concerned with their health," said Dean Ornish, the director for the Preventive Medicine Research Institute in Sausalito, Calif., and a consultant to PepsiCo, McDonald's and ConAgra Foods.

PepsiCo has already scrubbed trans fats from its Frito-Lay brand chips. Health-oriented grocery stores like Whole Foods and Wild Oats refuse to sell any processed food that contains it. Last month, Gorton's removed trans fat from its fish sticks, and Tyson Foods introduced frozen fried chicken products without it. Executives at Kraft Foods, ConAgra, Kellogg and Campbell Soup want to get trans fat out of most or all of their products by the beginning of next year.

Unlike diet-driven trends that filled store shelves with low-fat products in the 1990's and, more recently, low-carb foods, the removal of trans fats does not have a strong consumer constituency. Although some market research shows that more than 80 percent of consumers have heard that trans fat is unhealthy, few shop to avoid it. Most seem to be like Joan Nicholson, 57, a New Yorker who retired to Boise, Idaho. "I read about cholesterol and trans fats and fatty acids and I try to keep it all straight," she said, "but I'm afraid I don't do a great job of it."

Unsatisfying Alternatives

Finding a substitute for partially hydrogenated oil is more daunting and considerably more expensive than food companies first imagined. That is because it is the perfect fat for modern food manufacturers. Produced by pumping liquid vegetable oil full of hydrogen with a metal catalyst at high heat, the fat stays solid at room temperature - an essential trait for mass-produced baked goods like crackers or cakes. But that is the very process that creates the dangerous trans fat.

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