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A Natural Environmental Health Facts Ezine
 Information For Getting Healthy

Lena Sanchez Editor

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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 March 10, 2006
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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

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EDITORS' RANTING
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Greetings and thank your for being an optin subscriber!

Winter finally appears... We awoke to a couple of inches of snow on the ground and it continues to come down in it's lazy kind of way so it's a winter wonderland outside, which we have not seen all winter, and I'm appreciating it... Finally after record breaking months without a drop of the wet stuff mother nature decided to give a little and is suppose to continue giving for today and tomorrow... I sure hope they are correct in that assumption... This moisture, once it melts and warms up, may also bring on a lot of allergies to our area along with our late March wild flower season. Have you prepared for those allergies? Following the seven health habits can prevent and/or lessen the severity of those attacks... Read Steps To Health Click Here Enjoy your weekend...

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

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Something To Think About
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THOUGHT FOR THE DAY!
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Protein is a key part of the diet, vital to maintaining cell, muscle and tissue health. Good anti-inflammatory proteins include cold-water fish, free-range poultry with the skin removed, eggs enriched with omega-3s, beans, nuts and grains a favorite being millet). Meat should be consumed in moderation, since it contains potentially pro-inflammatory arachidonic acid. When you do opt for meat, it's best to choose organic cuts, because chemicals from commercially fed livestock mean more work for the liver, which can result in inflammation. Preparation counts too, as frying, barbecuing and smoking cause the formation of cancer-causing chemicals called acrylamides and flare-ups of inflammation. More healthful choices are poaching or stewing.

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 TODAY'S HEALTH TIP
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In a few more days the official start of spring begins and with it the need to clean the house to remove the winter doldrums, soot and lingering smells left over from being closed up in cold weather...

The Five Basics for Nontoxic Cleaning More Cleaning Solutions 
by Annie Berthold-Bond, http://www.care2.com/channels/aboutannie.html

Learning to clean from scratch - making homemade recipes - can truly work if you take time to understand a bit about the chemistry behind how the materials work. Here are the five ingredients that I find to be the safest, most effective, and useful for cleaning.
  
Baking Soda

A commonly available mineral full of many cleaning attributes, baking soda is made from soda ash, and is slightly alkaline (it?s pH is around 8.1; 7 is neutral). It neutralizes acid-based odors in water, and adsorbs odors from the air. Sprinkled on a damp sponge or cloth, baking soda can be used as a gentle nonabrasive cleanser for kitchen counter tops, sinks, bathtubs, ovens, and fiberglass. It will eliminate perspiration odors and even neutralize the smell of many chemicals if you add up to a cup per load to the laundry. It is a useful air freshener, and a fine carpet deodorizer.

Washing Soda

A chemical neighbor of baking soda, washing soda (sodium carbonate) is much more strongly alkaline, with a pH around 11. It releases no harmful fumes and is far safer than a commercial solvent formula, but you should wear gloves when using it because it is caustic. Washing soda cuts grease, cleans petroleum oil, removes wax or lipstick, and neutralizes odors in the same way that baking soda does. Don't use it on fiberglass, aluminum or waxed floors-unless you intend to remove the wax.

White Vinegar and Lemon Juice

White vinegar and lemon juice are acidic they neutralize alkaline substances such as scale from hard water. Acids dissolve gummy buildup, eat away tarnish, and remove dirt from wood surfaces.

Liquid Soaps and Detergent Liquid soaps and detergents are necessary for cutting grease, and they are not the same thing. Soap is made from fats and lye. Detergents are synthetic materials discovered and synthesized early in this century. Unlike soap, detergents are designed specifically so that they don't react with hard water minerals and cause soap scum. If you have hard water buy a biodegradable detergent without perfumes; if you have soft water you can use liquid soap (both are available in health food stores).

Mold Killers and Disinfectants For a substance to be registered by the EPA as a disinfectant it must go through extensive and expensive tests. EPA recommends simple soap to use as a disinfectant There are many essential oils, such as lavender, clove, and tea tree oil (an excellent natural fungicide), that are very antiseptic, as is grapefruit seed extract, even though they aren't registered as such. Use one teaspoon of essential oil to 2 cups of water in a spray bottle (make sure to avoid eyes). A grapefruit seed extract spray can be made by adding 20 drops of extract to a quart of water.

Caution

Make sure to keep all home-made formulas well-labeled, and out of the reach of children.

Annie

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FOOD OF THE WEEK
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The Wild Healthy Green That Drives Gardeners Mad!
 
With the warm weather we have been having and even without rain we so badly need these little green things will be appearing shortly in just about every lawn and yard in the country...
 
This wild vegetation drives gardeners crazy when trying to keep lawns nice and weed-free. Over the centuries our ground has become deplete of minerals in the soil and Mother Nature says we have to take care of that problem? Hence this green grow rampant all over this earth trying to repair the depletion!
 
Much more than a repairer weed the dandelion is an edible plant with uncommon nutritional and medicinal value and grows wild in almost every yard in making it a free food! There are many varieties of Dandelion leaves; some are deeply cut into segments, in others the segments or lobes form a much less conspicuous feature.
 
Since spring is a time to clean your home and your body, this week's vegetable is one that anyone can have from the poorest to the richest pocketbook that not only fills a nutritious detoxing program but contributes to good health and costs nothing to put on your table!
 
The dandelion's name comes from the French term "dent-de-lion," meaning "lion's tooth" - so named for its dark-green leaves with pointy, toothlike edges - a staple in French country kitchens. Russia, calls it "life-elixir," and its leaves are traditionally steamed and served with sour cream and thinly sliced red onion. Italians like the leaves chopped and sauteed with garlic and olive oil. The English boil them and then toss them with vinegar and salt. Almost every part of the dandelion can be consumed, including the blossoms and roots. Only the dried-out puffball of seeds is inedible; that part seems to have been created purely to make man mad and for procreation of the plant.
 
The dandelion leaves are shiny and without hairs, the margin of each leaf cut into great jagged teeth, either upright or pointing somewhat backwards, and these teeth are themselves cut here and there into lesser teeth. It is this somewhat fanciful resemblance to the canine teeth said to resemble the angular jaw of a lion fully supplied with teeth.
 
The shining, purplish flower-stalks rise straight from the root, are leafless, smooth and hollow and bear single heads of flowers. On picking the flowers, a bitter, milky juice exudes from the broken edges of the stem, which is present throughout the plant, and when it comes into contact with the hand, turns to a brown stain that is rather difficult to remove.
 
The dandelion is a veritable feast for at least ninety-three different kinds of insects who are in the habit of feasting on it.
 
As a Soil Builder, one of the best!
 
The plant prefers to take root in poor demineralized soil, where it sends its thick brown taproot deep to pull minerals from below, restoring health to overused topsoil. Wherever you see dandelions turning a green meadow gold, the earth is being replenished. When you see them growing in abundance in your garden or yard, know that area is deplete of minerals big time and leave them alone or supplement that area with minerals?
 
Dandelions bloom in spring and fall. For this reason, they are beloved by beekeepers: They can depend on the nectar from these blossoms for making honey well into autumn, long after other flowers have gone. The plants are also useful in fruit orchards, since their leaves emit a gas that makes fruit ripen early and evenly.
 
Since ancient times, the plant has been recognized for its medicinal qualities. Tenth-century Arab physicians called it taraxacon, meaning "a remedy for disorders." It has an especially potent effect on the liver resides in solar plexis area of the body, and one of the dandelion's main constituents, choline, is essential to liver function. The stomach and gall bladder can also be strengthened by regular consumption of dandelion. Bitter greens, such as dandelion and chicory, release hydrochloric acid in the stomach, which helps with digestion. They also contain generous amounts of vitamins C and A and the mineral calcium.
 
Harvesting dandelions
 
Dandelion greens can often be found among the colorful medley of greens known as mesclun (A mixture of young salad greens), sold at farmers' markets, natural-food stores and the specialty-produce sections of most grocery stores. The blossoms and roots, however, are rarely available commercially; you'll probably need to harvest your own. Pick blossoms in a field that you know hasn't been treated with chemicals; dig roots - also chemical-free area - with a garden fork on a day when a recent rainfall has softened the ground.
 
It is a great as a salad green loaded with antioxidants, and potassium. Is a great milk producer in cows - most cows will not eat it but when they do it increases the milk production by about 1/3 - and in lactating women. The leaves are more nutritious than anything you can buy with more beta-carotene than carrots. More iron and phenomenal calcium than spinach. High in vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, biotin, inositol, potassium, phosphorus, magnesium, and zinc. A tasty, free vegetable that grows on virtually every yard.
 
The young leaves of the Dandelion make an agreeable and wholesome addition to spring salads. The full-grown leaves should not be taken, being too bitter, but the young leaves, especially if blanched or sautéed, make an excellent salad, either alone or in combination with other greens, onion, lemon juice, shallot tops and/or chives. Dandelion is only pleasantly bitter, and if eaten while the leaves are quite young, the center rib of the leaf is not at all unpleasant to the taste. But older the rib is tough and not so tasty to eat.
 
The young leaves may also be boiled as a vegetable, spinach fashion, thoroughly drained, sprinkled with lemon or lime juice, pepper and salt, moistened with soup or butter and served very hot. If considered a little too bitter, use half spinach, but the Dandelion must be partly cooked first then add the spinach to finish cooking, as it takes longer than spinach. Another variation, some grated nutmeg or garlic, a teaspoonful of chopped onion or grated lemon peel can be added to the greens when they are cooked. A simple vegetable soup may also be made with Dandelions.
 
The dried Dandelion leaves are also employed as an ingredient in many digestive or diet drinks and herb beers. Dandelion Beer is a rustic fermented drink common in many parts of the country and made also in Canada. Workmen in the furnaces and potteries of the industrial towns of the Midlands have frequent resource to many of the tonic Herb Beers, finding them cheaper and less intoxicating than ordinary beer, and Dandelion stout ranks as a favorite with many. An unusual but agreeable and wholesome fermented drink is made from Dandelions, Nettles and Yellow Dock.
 
The roasted roots are largely used to form Dandelion Coffee, being first thoroughly cleaned, then dried by artificial heat, and slightly roasted till they are the tint of coffee, when they are ground ready for use. The roots are pulled up in the autumn, which is the best time for this purpose. The prepared powder is said to be almost indistinguishable from real coffee, and is said to be an improvement to inferior coffee.
 
The dandelion is known for it's diuretic properties as well as used for blood cleansing tonic and slightly aperient (laxative). It is a general stimulant to the system and especially to the urinary organs, and is chiefly used medicinally in kidney and liver disorders.
 
Dandelions are also good tonic for the bladder, spleen, pancreas, stomach and intestines. It's recommended for stressed-out, internally sluggish, and sedentary people. Anyone who's a victim of excessive fat, white flour, and concentrated sweeteners could benefit from a daily cup of dandelion tea.
 
Have gallstones try this;
1 OZ. Dandelion root,
1 OZ. Parsley root,
1 OZ. Balm herb,
1/2 OZ. Ginger root,
1/2 OZ. Liquorice root.
Place in 2 quarts of water and gently simmer down to 1 quart, strain and take a wineglassful every two hours.
 
A Healthier jelly for the morning toast/English muffin/bagel! (Jelly isn't really healthy but this is a close as you are going to get to healthy jelly)
 
Dandelion Flower Jelly
Ingredients:
 
4 cups yellow parts of dandelion blossoms
3 cups boiling water
4 1/2 cups sugar (I prefer the equivalent in Stevia)
2 Tbsp Freshly squeezed lemon juice
1 pkg powdered pectin
 
Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms.. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly. Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very gentle heat about 10 minutes. Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water. Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up. Add more water to make up 3 cups. You lose some water because it is caught in the blossoms. Strain the water very well. I use a coffee filter. Combine water with lemon juice, sugar and pectin. Bring to roiling boil and stir until sugar is dissolved. Boil hard for one minute. Skim. Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted pink with pure cherry juice and it looks prettier as well as adding more healthy properties.
 
Enjoy your free food while cleaning the comfort food goop from your system preparing for the summer heat!

Lena

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HEALTH TODAY
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