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
Sunday March 20, 2005
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=> IN THIS ISSUE!
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==> Editors' Ranting & or Warnings
==> Something To Think About
==> Health Thought for the day!
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==> Today's Health Tip
==> Food of The Week
==> Health Today
==> Environmental Report
==> Life Changing Information

As the weekend goes along with intermittent rain and cold I find it cozy to sit and relax with a good book. Makes it really hard to take care of the things I would like to do but this kind of weather puts me into a winter mood for reading and doing much of nothing, of course it will pass as soon as the sun comes out! Just makes taking a day of rest easier... We've had exactly 4 weeks out of the last 12 that wasn't raining, snowing or sleeting. Not what one would think of as Arizona weather... I do hope you have or are taking your day of rest and relaxation so your body will continue to work well for you... Enjoy the rest of the 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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Peanuts, as any dieter knows, are remarkably fattening. A mere handful (30 whole kernels) contains 13 grams of fat -- and fat accounts for a whopping 70 percent of a peanut's calories. But in the area of heart disease, peanuts seem to have a built-in safety mechanism. One recent study found that people who ate nuts five times a day cut down their risk of having a heart attack by 50 percent. Another study, of 40,000 postmenopausal women, found a connection between eating nuts and a lowered risk of heart disease. The reason seems to be that peanuts contain resveratrol, the compound responsible for red wine's apparent ability to offset the heart-harmful effects of a high-fat diet.

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Report: Obesity to Lower U.S. Life Span
Mar 17, 2005
By LINDSEY TANNER

CHICAGO (AP) - U.S. life expectancy will fall dramatically in coming years because of obesity, a startling shift in a long-running trend toward longer lives, researchers contend in a report published Thursday.

By their calculations - disputed by skeptics as shaky and overly dire - within 50 years obesity likely will shorten the average life span of 77.6 years by at least two to five years. That's more than the impact of cancer or heart disease, said lead author S. Jay Olshansky, a longevity researcher at the University of Illinois at Chicago.

This would reverse the mostly steady increase in American life expectancy that has occurred in the past two centuries and would have tremendous social and economic consequences that could even inadvertently help "save" Social Security, Olshansky and colleagues contend.

"We think today's younger generation will have shorter and less healthy lives than their parents for the first time in modern history unless we intervene," Olshansky said.

Already, the alarming rise in childhood obesity is fueling a new trend that has shaved four to nine months off the average U.S. life span, the researchers say.

With obesity affecting at least 15 percent of U.S. school-age children, "it's not pie in the sky," Olshansky said. "The children who are extremely obese are already here."

The report appears in the New England Journal of Medicine. In an accompanying editorial, University of Pennsylvania demography expert Samuel H. Preston calls the projections "excessively gloomy."

Opposing forecasts, projecting a continued increase in U.S. longevity, assume that obesity will continue to worsen, but also account for medical advances, Preston said.

Still, failure to curb obesity "could impede the improvements in longevity that are otherwise in store," he said. Americans' current life expectancy already trails more than 20 other developed countries.

Dr. David Ludwig of Children's Hospital Boston, a study co-author, cited sobering obesity statistics:

_Two-thirds of U.S. adults are overweight or obese; one-third of adults qualify as obese.

_Up to 30 percent of U.S. children are overweight, and childhood obesity has more than doubled in the past 25 years.

_Childhood diabetes has increased 10-fold in the past 20 years.

"It's one thing for an adult of 45 or 55 to develop type 2 diabetes and then experience the life-threatening complications of that - kidney failure, heart attack, stroke - in their late 50s or 60s. But for a 4-year-old or 6-year-old who's obese to develop Type 2 diabetes at 14 or 16" raises the possibility of devastating complications before reaching age 30, Ludwig said. "It's really a staggering prospect."

While national attention is starting to focus on contributors to obesity, including the prevalence of fast-food, soft drinks in schools and cuts in physical education classes, "what we presently lack is a clear, comprehensive national vision for addressing the obesity epidemic," Ludwig said.

The calculations are a stark contrast with Social Security Administration forecasts for slow improvement in life expectancy, and with projections publicized in 2002 that said the maximum human life span will reach 100 in about six decades. In an interview, Olshansky said he hoped the new research would play a role in the current discussion about overhauling Social Security.

James Vaupel, director of the Max Planck Institute for Demographic Research in Rostock, Germany, and a research scientist at Duke University, co-authored the 2002 forecast, based on data from developed nations including the United States.

Vaupel called the new report "very one-sided" and said he doubts that obesity will negate the effects of other medical progress in improving mortality.

Emory University health policy expert Dr. Kenneth Thorpe said that while obesity is clearly damaging public health and driving up health care spending, rising rates aren't enough to resolve Social Security's woes. "That's too simplistic," he said.

Other life expectancy forecasts rely on past mortality trends; the Olshansky group used obesity prevalence data and previously published estimates of years of life lost from obesity.

They calculated in reverse, assessing the fall in death rates that would occur if all obese Americans had a normal weight. Their estimate shows that, if not for obesity, life expectancy at birth should be four to nine months higher than the record 77.6 years announced by the government last month. That slight gain translates into a loss that will worsen if current trends continue, the researchers said.

Richard Suzman, a researcher at the National Institute on Aging, which helped fund the study, said the projections are "possible, but I would say unlikely." He said the best approach is to estimate life expectancy using historical trends.

The Center for Consumer Freedom, an advocacy group for the restaurant and food industry, which argues the obesity problem has been exaggerated, said the paper should be discredited because co-author David Allison has done consulting for makers of weight-loss products.

Allison, a biostatistician at the University of Alabama at Birmingham, noted that the journal mentions his financial ties. While the study methods are partly based on assumptions, they are also sound, Allison said.

Obesity researcher Dr. JoAnn Manson said she agrees with the paper's message, if not the methods.

"The calculations that were made may not be perfect," but the emphasis on obesity's dangers "should serve as a wake-up call for policy makers and the public health community," said Manson, chief of preventive medicine at Harvard's Brigham and Women's Hospital.

U.S. Sen. Tom Harkin said Wednesday that the report supports his efforts to have government regulation of junk food marketing to children.

If the dim life expectancy forecast doesn't demonstrate a need for action, "I don't know what will," the Iowa Democrat said.

http://www.nejm.org

In some parts of the world green foods are in season or getting ready to pop their green little heads out of the ground waiting to be picked and enjoyed. Those greens are great health foods as well as tasty… Today let's cover two of those healthy nutritious greens!

Some people use these greens interchangeably and accept them as the same green. Kale and collards are similar in many respects, differing in little more than the forms of their leaves. They are, in effect, primitive cabbages that have been retained through thousands of years. The Greeks grew kale and collards, although they made no such distinction between them as we make today. Well before the Christian era the Romans grew several kinds, including those with large leaves and stalks and a mild flavor; a crisp-leaved form; some with small stalks and small, sharp-tasting leaves; a broad-leaved form like collards; and others with curled leaves and a fine flavor. "Coles" were described also in the 1st, 3rd, 4th, and 13th centuries by European writers.

Kale and collards have remained minor commercial crops in the United States, although collards are the standard winter greens in home gardens of the South. Neither crop thrives in hot weather as it gives the plants a strong, unattractive flavor. Cool growing weather, fall frosts, and mild winters, however, impart a high sugar content and fine flavor.

"Kale" is often used to decorate produce cases at the grocery store, but would better serve you as a steamed up batch of health building food for you and your family. Known for its detoxing properties, which is good for cleaning the body of its winter comfort food goop and preparing it to take on the summer BBQ's and beach parties! Kale is often called "borecole," and in America collards are sometimes called "sprouts." "Kale" is a Scottish word derived from coles or caulis, terms used by the Greeks and Romans in referring to the whole cabbage like group of plants. The German word Kohl has the same origin.

"Collards" is a corruption of coleworts or colewyrts, Anglo-Saxon terms literally meaning "cabbage plants." With much the same nutrients as Kale.

These leafy nonheading cabbages bear the Latin name Brassica oleracea variety acephala, the last term meaning "without a head." They have many names in many languages, as a result of their great antiquity and widespread use. Apparently none of the several principal forms of kale and collards that we know today are new. All have been known for at least two thousand years.

All varieties of collards appear rather similar, but the kales show interesting diversity: tall and short; highly curled and plain leaved; blue-green, yellow-green, and red; erect and flat-growing; in various combinations and gradations of these characters.

Both are full of nutrition;
Vitamin C, Thiamin, Riboflavin, Niacin,Pantothenic acid, Vitamin B-6, Folate, Folic acid, Folate, Vitamin B-12. Vitamin A, Retinol, Vitamin A and Vitamin E along with minerals such as Calcium, Iron, Magnesium, Phosphorus,Potassium,Sodium, Zinc, Copper, Manganese, and Selenium. Along with important Amino Acids such as; Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine , Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic acid, Glutamic acid, Glycine, Proline and Serine.

Kale and Collards is one of the best vegetables you can eat as preventative medicine. Touted to help prevent several types of cancer, in particular lung cancer. Each contains more carotenoids (anticancer agents) than just about any other green vegetable.

Leafy greens are officially "in season" in the winter months, but tend to be available year-round. Choose leaves that are crisp and fresh and have a deep green color, with no yellow tinge. Smaller leaves have a milder flavor, can be cooked whole, and often have stems tender enough to eat. With larger leaves, you'll need to cut out and discard the stems, and then chop the leaves into small pieces.

You will want to eat both either raw or cooked. Some of the carotenoids are destroyed during heat, but cooking but at the same time makes more carotene available for bodily use. Collards can be eaten raw but I believe has a better flavor when steamed… Collard greens have a much softer, sweeter taste than kale. When you combine the two greens in the same dish, the mild collard flavor mitigates the sharpness of the kale.

An extra half cup a day will give you cancer-blocking benefits. And smokers, you need to load up on them as it will boost your resistance to developing smoking-related cancers.

Store kale and collard greens in dry plastic bags in the refrigerator for up to three days. You can also cook the greens, and store them in the freezer in sealed plastic bags. They'll keep for months, so you can use them spontaneously in soups or casseroles when you don't have time to get to the store.

I grew up with the term "mess o' greens" when we were having them on the dinner table. That's southern speech. Greens of all kinds have been staples in the Southern U.S. Diet for as long as the south has existed, which is where my family resides. In just about every garden there will be an area of all types of greens but kale and collards seem to be the most prolifically grown…

Here is a suggested Kale recipe;

My favorite way of eating Kale or Collards and sometimes both mixed is Sautéed in Olive Oil

Wash well and dry one bunch of kale (or ½ bunch of kale and 1/2 bunch collards) and chop into bite size pieces. Chop a couple of green onions. Finely chop 2 cloves of garlic. Put one tablespoon of extra virgin olive oil into a saute pan heated on medium low. Throw in kale, onion and garlic and sauté until wilted. I sometimes will add 2 Tablespoons of water and a dash, to taste of hot sauce; cover and simmer until tender. Either way is excellent.

Season with sea salt and squeeze on a little fresh lemon juice or seasoned Rice Vinegar along with those little green pickled peppers. Serve with fresh sliced tomatoes and hot corn bread!

According to folklore, collards served with black-eyed peas and hog jowl on New Year's Day promises a year of good luck and financial reward, hanging a fresh leaf over your door will ward off evil spirits, and a fresh leaf placed on the forehead promises to cure a headache.
Enjoy your green food and expect health!
Lena

Provocative Story Of Allergies!
© By Lena Sanchez

Spring blooms are appearing here even though it's very early and some may have their blooms cut short with frost. Shortly spring foliage will be appearing all around the western hemisphere then comes runny noses, eyes, with coughing, sneezing and at times low grade fevers. All because of those glorious beautiful blooms and foliage popping up. Those symptoms are usually from allergies to pollens, grass and a host of other environmental air factors.

Contrary to TV ads, sneezing and runny nose does not always mean you need to run to the allergist!

An allergy may be an indication of your immune system being out of sync and needs to be balanced in order to function with the rest of your body. As annoying as the symptoms of allergy are, they do serve a purpose - they are an attempt by the body to wash away the offending allergen.

The National Institute of Allergy and Infectious Diseases indicate that one in five Americans suffers from some form of allergy. It's estimated that 10 percent of all Americans suffer from allergic rhinitis, also known as hay fever. Pollens, dust mites, and pet dander can produce a runny nose, watery eyes, etc.

Allergies cost Americans more than $600 million annually in lost wages, with nearly 3.5 million days lost from work. Allergies cause us to feel awful with
a runny nose, watery eyes, and congestion and in some cases fever. Allergies can range from very mild and almost unnoticed, except for a tired feeling, to severe with debilitating illness resulting. Allergic reactions range from life threatening as in the case of allergies to bee stings or penicillin, also responses as mild as sneezing when you sniff a flower which will set off your sensitivity.

Environmental factors, eating at the wrong times and fast food diets with stress, and family history may all increase the risk for allergies. If you have or think you have allergies, what are you doing about it?

Dr. Victor Rocine made a statement in 1930 that still hold true: "If we eat wrongly, no doctor can cure us, if we eat rightly NO doctor is needed." That still holds true! In centuries past people did not have to pay attention and did not have to focus so much on what they ate and there truly was less illness That fact was because white bread wasn't as white and bread had fiber and nutrients! Animals weren't fed chemicals, antibiotics or growth hormones. Fruits, vegetables and grains had sufficient nutrients! Synthetic and processed foods didn't exist.

Medical community would have you believe there are other Causes that require medications, but those who watch their diet will tell you otherwise. They are
also healthier for it.

Hippocrates and Rocine believed that food together with exercise, rest, sunshine and positive attitude made for a very healthy person That still holds true today BUT for the shift in our foodstuffs. The farmers have depleted their lands by not letting it rest the seventh year, as had been set aside nor crops rotated to rebuild nutrients as instructed from the beginning, preventing the very devastating depletion of nutrients in the soil. Actually they have been fed a crock by the chemical industry, that their fertilizers are sufficient for growing foods. Thereby depleted soils grow depleted foodstuffs today. We should hold to the same adage of old - Food, exercise, rest, sunshine and positive attitude along with today's complete nutritional supplements make for a healthy person and fewer allergies.

Who's at risk for allergies?

* Fifty percent of Americans are allergic to poison ivy - it affects about 50 million people a year. Poison ivy can enter our bodies when we touch it or inhale it (be careful if your neighbors are burning bushes). * In the US, one in ten people suffer from some form of allergy.
* Insect bites/stings affect more than 2 million of us--whether in the form of swelling or inflammation or an anaphylactic response, which can be life threatening.
* Food allergies are more common in children but do affect adults, as evident by the epidemic of asthma.
* Grass, weeds and pollen trigger hay fever and allergies.
* People, who have set themselves up with the fast paced life, fast food, insufficient rest and taking chemicals for headaches, backaches, etc., which exacerbate allergies. Chemical drugs - both prescription and OTC - are foreign to your body and should only be introduced in life threatening illnesses as a last resort!

SURPRISE - SURPRISE - SURPRISE!

Why are some people allergic to their cats or to certain foods, while others have no adverse reactions to anything? Of course these days that's the rare person! This is an area of open debate and intense research in the traditional medical world. Children who are breast-fed have fewer allergies! Simply because their mothers' pass on her immunities to them.

In 99 out of 100 adults the body is depleted of chemicals, as the medical profession refers to them. These chemicals are nothing more than the minerals our body needs to function properly. In this day and age it is an absolute necessity to put those minerals into your body by supplementing. The foodstuffs do not contain enough to give us the proper balance, even if you eat 100% organic. When your minerals (chemical) balance is where it should be your system will tend to give you less or no problems as with allergies and other illnesses and for those few who that simple step doesn't solve the problem, it requires rebuilding the immune balance. Balancing the immune system requires a number of herbs to accomplish the fete!

This I discovered for myself about 10 years ago. I developed a horrendous array of allergies and was going nuts with the runny nose, and eyes, headaches, achy body and itchy skin. I inadvertently discovered those problems subsided after a few weeks of taking an Ionic Liquid Mineral Complex. I went from "really ready to leave this part of the country," to the ability of living here with very little to no symptoms as long as I take the complex daily. I have a few times sloughed off and not taken the minerals and then ended up with the allergy symptoms only to realize I had been lazy and had not taken them for a few days. Moving into our new house foisted a whole new world of allergies when my body reacted to the all the chemicals leaching from the walls, carpet and synthetic lumbers in the new house. That required a lot of changes but are now in control again.

I discovered in my search for healing of those miserable allergies that when my immune system was in tune and my mineral balance tuned up I can be free of symptoms! With the house allergic reactions it required a recycling air system and rebuilding my immune system with Immune Support herbs added to the minerals…

The medical profession is so diverse in their beliefs of allergy causes they have totally overlooked the simple and ordinary cure or prevention. As usual, they are honed in on a man made chemical to alleviate the problems and therefore body's becomes more allergic because of that attitude!

I must say that building the immune system up and eating properly is not a cure for 100% of the people but at least 99% of the time. Some are so far gone that not much will help them unless they can do a complete change in their lifestyle, but most are not willing to make the changes necessary and want a magic pill or potent that comes with more severe side effects sooner or later.

Wishing a spring and summer free of allergic symptoms to you all!
Lena

PAIN MAY ONLY MEAN YOU ARE LOW ON MINERALS AND TRACE MINERALS!
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