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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Friday March 24, 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

RATE INCREASE ANNOUNCEMENT: It is with regret that I must do this but due to postage increases twice since our prices were set, and a multitude of other business cost increases it is necessary to also increase the cost of our products to try and at least break even with all the increases... EFFECTIVE APRIL 1, a $1 increase on each product will go into effect... If you want to miss that I suggest you place your order now @ Herbal Pharmacy... otherwise you will incur the increase next month...

How strange is mother nature these days... Two days ago we had snow and cold now we are into high 60's low 70's with the feel of spring in the air... Unpredictable to say the least... Thank goodness my immune system is in good working order or all these weather changes would most likely throw it a curve for sure. How is your Immune system? Do you have it primed for optimum working condition? If not you really should as that will keep you health!

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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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Like grape skins, grape seeds don't make it into the wine bottle, so they're an abundant byproduct of winemaking. They're often crushed to make grape seed oil and, especially in recent years, grape seed supplements. The oil's mild flavor and high tolerance for heat make it a favorite among some chefs. Grape seed supplements are popular for the beneficial fatty acids and proanthocyanidins they contain. Proanthocyanidins, plant antioxidants that may improve heart health and cholesterol levels, are also found in chocolate, green and black tea, apples, blueberries, cranberries and currants.

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Good medical care? It's a toss-up
By Susan Brink, LA Times Staff Writer
March 20, 2006

It's not the other guy.

Americans are all in the same leaky boat when it comes to receiving the standard of care for basic health conditions, according to a study in the March 16 issue of the New England Journal of Medicine. People of all colors, ages and incomes get only about 55% of the care that's recommended.

"It doesn't matter where you live, if you're rich or poor, insured or uninsured, you get the right care only about half the time," says study author Dr. Steven M. Asch, a health researcher with Rand Corp.

A 50-year-old white woman with a college degree earning $50,000 can expect to get 56.7% of recommended care, according to the study. A 50-year-old black man with less than a high school education and an income below $15,000 would receive 51.4% of recommended care.

Certainly some people have better access to healthcare than others, and previous studies have shown that people without health insurance get sicker and die younger than those with insurance. But this study wasn't about access to care. It was about what happens after people reach a hospital or doctor's office.

Once they're in the door, regardless of how long it took to get there, they get what they need about half the time, regardless of who they are or even whether or how they're insured, the study found. Recommended care included things that have been scientifically shown to be medically effective and are accepted as the best standard for various conditions. The researchers looked at 439 such measures of quality for 30 common medical conditions and preventive care.

For example, after a patient has a heart attack, doctors should prescribe a beta blocker, a follow-up treatment shown to save lives, but they do so only half the time. An anti-inflammatory steroid inhaler is the first line of treatment for someone with asthma, yet only one in two asthmatics receive a prescription when they need it. And patients have about a 50% chance of getting the right diagnostic test if they have pneumonia.

Researchers at Rand, a Santa Monica-based think tank, had previously reported that, overall, Americans get about half the health care they should be getting. "I think that study produced a kind of denial," Asch says. "People thought that it might be true, but not in their community. What this study says is that people from all walks of life all across the country are at risk for poor quality health care."

The new study looked for variation according to age, race, gender and income, and found very little. Researchers studied people living in 12 communities, talking to 6,712 participants and getting permission to go over their medical records. They covered a two-year period from 1998 to 2000.

The patients in the study reported seeing one to 17 doctors (the average was 2.6) over the two years. That alone, says Dr. Donald Berwick, president of the Institute for Healthcare Improvement, is one reason why quality suffers.

"Healthcare is highly fragmented. Let's say a person with asthma or high blood pressure or diabetes sees several doctors," says Berwick, whose organization is working to reduce the numbers of preventable deaths among hospitalized patients. "They don't share common records, they don't share information, and the ball gets dropped."

Among the differences found across the demographic spectrum were that more women (57%) than men (43%) were screened for disease, but more men (59%) than women (56%) were treated for disease. Older people had better quality of care for chronic diseases than did younger people, but younger people were more likely to receive preventive care. Overall, blacks and Hispanics scored about 3.5 percentage points higher than whites did on quality of care.

But the relatively small differences among groups pale compared to the large numbers of people who aren't getting care of proven value. "The most important misconception to get over is that idea that your care is fine - it's everybody else who has problems," Berwick says.

Strange names to say the least... In some parts of the world green foods are ready to come into season popping 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 I'm going to cover only 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 don't like one or the other? Well, that is easily changed and flavorful tasty mix! Also some of the carotenoids are destroyed during heat, but when cooking both at the same time makes for more carotene available for your body to 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. These are also used as part of cleaning those winter blahs from the body!

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" (that's southern speech) when we were having them. 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… I also grew up going out and hunting wild greens for eating…

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 ½ 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 sauté 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.

Is your Federal representative listening to you or even care about you... If this article is any indication it says most are not!
U.S. Eliminates State-Mandated Food Labeling
The U.S. House recently approved the National Uniformity for Food Act, a bill intended to override state laws on food safety labeling.

It would effectively eliminate more than 200 state laws, including tough California rules requiring food producers to warn consumers about carcinogenic ingredients.

Rushed Through for the Food Industry

Critics have complained that the bill was rushed through without complete hearings, as a favor to the food industry. The House voted down measures that would have allowed states to keep labels warning consumers about ingredients that could cause cancer, birth defects, or reproductive health problems, and the use of carbon monoxide to treat meat.

Arsenic in Bottled Water

California's senators are threatening to keep the bill from coming to the Senate floor. As a result of California's current state laws, bottled water companies have cut arsenic levels, and bakers have taken carcinogen potassium bromate out of many baked goods.

$31 Million

Food industry advocates of the law have argued that laws that differ from state to state drive up costs, since manufacturers and distributors must comply with different rules in different states.

Food industry corporations and trade groups contributed more than $3 million to congressional representatives in the last election cycle, and $31 million total since 1998.

San Francisco Chronicle March 9, 2006

Yahoo News March 6, 2006

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ENVIRONMENTAL REPORT
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Greater Efforts Needed to Save Amazon Rainforests
March 23, 2006

LONDON - About 40 percent of the Amazon's rainforests could be lost by 2050 unless more is done to prevent what could become one of the world's worst environmental crisis, scientists said on Wednesday.

Existing laws and preserving public wildlife reserves will not be enough. Measures are also needed to protect rainforests from the impact of profitable industries such as cattle ranching and soy farming, they added.

"By 2050, current trends in agricultural expansion will eliminate a total of 40 percent of Amazon forests, including six major watersheds and ecoregions," Britaldo Soares-Filho, of the Universidade Federal de Minas Gerais in Brazil, said in a report in the journal Nature.

A watershed is an area of land where all of the water that is under it or drains from it goes into the same place. It supplies water and habitats for plants and animals.

Soares-Filho and his colleagues used computer models to simulate what would happen to the Brazilian rainforests in the future under different scenarios.

"For the first time, we can examine how individual policies ranging from the paving of highways to the requirement for forest reserves on private properties will influence the future of the world's largest tropical forest," Soares-Filho said in a statement.

Without further checks, the scientists predict nearly 100 native species will be deprived of more than half of their habitats and nearly 2 million square kilometres (772,300 sq mile) of forest will be lost.

But if more is done to control expansion and increase protected areas, 73 percent of the original forest would remain in 2050 and carbon emissions would be reduced.

The scientists said better conservation of the rainforest would have worldwide benefits so developed countries should be willing to pay to make it possible.

"By building a policy-sensitive crystal ball for the Amazon, we are able to identify the most important policy levers for reconciling economic development with conservation," said Daniel Nepstad, a co-author of the study who leads the Amazon program of the Woods Hole Research Center in Massachusetts.

REUTERS NEWS SERVICE

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