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A Natural Environmental Health Facts Ezine
 Information For Getting Healthy

Lena Sanchez Editor

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 Tobacco is a mood-altering, addictive drug that kills 500,000 Americans a year (200 million worldwide)
Costs $400 billion each year, according to "Smoking and Health Review," (1992). 

The American Lung Association says tobacco contains more than 4,000 chemicals, 60 of which causes cancer. 
Some of the 'killers' are radioactivity, arsenic, ammonia, lead, formaldehyde, nitrogen dioxide, cadmium, phenol, benzene and hydrogen cyanide (the 'gas chamber' gas that poisons the respiratory enzymes) 

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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 25, 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!
==> 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 you for subscribing! 

I read a Thomas Szasz quotation the other day and find it to be quite profound and true of today's health care system and wanted to share it with you. "Formerly, when religion was strong and science weak, men mistook magic for medicine; now, when science is strong and religion weak, men mistake medicine for magic." Think about it. People believe the medicinal knows what it's talking about every step of the way and bet their lives on it and a huge portion loses that bet.

If you called me yesterday and I sounded strange, well this nurse did a really stupid thing. I discovered that I'm still steeped in traditional medicine to a small degree. My Meinere's disease with it's daily vertigo has been controlled since Dr. Garland's  new Mind Power Formula came out two years ago. I should have left it alone but I thought maybe my body needed a rest from the herbs so I stopped all herbs last week and figured I would give it a 10 day rest. Didn't stop the minerals, just the herbal formulas. I was awakened in the middle of the night Wednesday night with the world revolving and my stomach giving up everything I had eaten for dinner.  Of course I had to start the Mind Power immediately, but I couldn't keep them down so I was in a catch-22 situation. That put me flat of my back yesterday not moving my head until I could get things settled down, hence the strange sounding voice. Finally this morning things are beginning to settle and I can keep the herbs down so the day is beginning to look rosy again. When talking to Dr. Garland yesterday - I told him what I did and why - he informed me that our body doesn't see herbs the same as chemical prescribed and OTC drugs so it doesn't need a rest from them. Stupid me, I should have known that but just never really thought about it. So I'm passing that little tidbit along to you... The world isn't moving so much after I was able to keep the Mind Power down this morning. By this afternoon I should be good as new again.

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Lena

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Something To Think About
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Almost 2,000 subjects that showed how diets that included the highest fruit intake had more than 70 percent reduced risk of heart attack and other cardiac problems compared with those who ate the least amount of fruit. On average, for every additional piece of fruit consumed each day, subjects showed a 10 percent reduction in coronary risk.

And vegetable intake produced a similar effect. Subjects who consumed vegetables three or more times each week had approximately 70 percent lower heart attack risk than those who ate no vegetables at all.

These heart protective benefits are most likely due to flavonoids, the substance that gives fruits and vegetables their color. Flavonoids have both antioxidant and anti-inflammatory qualities; two benefits that are believed to help curb chronic diseases, including heart disease, lung cancer, stroke, asthma, and type 2 diabetes.

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Good News For Organic Milk: Now it's Redefined

With the world seeking out healthy food sources, it is no surprise the popularity of organic food has grown sufficiently. Yet the problem with this increasing fame is that consumers want to be able to find organic food at their local grocery stores and feel it should be plentiful and readily available when they need it. This is not the case, as it is very difficult for small-scale organic food producers to provide the volume and consistency and have the distribution that large-scale enterprises need.

The real issue concerning organic food, however, is not necessarily obtaining it, but rather what constitutes a food as "organic." While some believe "organic" means small farms, others feel the only way to fill the demand for organic food is by applying industrial farming practices to organic production.

What Makes Organic Milk "Organic"?

The burning question above targeted the production of organic milk: Must the cows be allowed to graze in pastures much of the year, or can they be confined to large feed lots and still be considered organic?

The National Organic Standards Board recommended to the U.S. Department of Agriculture (USDA) that organic rules be modified to make certain that organic milk can only come from cows that graze in pastures during the growing season. According to the chairman of the standards board, certain dairies allow cows to graze a mere two months out of the year--when they are about to give birth. During the other 10 months the cows are confined and fed out of a trough.

The modified rules come as a result of a formal complaint regarding "insufficient pasture access" at a dairy in Colorado. The marketing director of the dairy believes the real issue is the scale of organic-farming operations, not the cows' access to grass.

USA Today March 9, 2005

LENA'S COMMENT: This Organic milk is still pasteurized making it unhealthy and useless as a nutrient! Unpasteurized and Unhomogenized is the standard for truly healthy milk, if you are going to drink or use it. I don't but the majority still do so this is for those that do. I want you to be as healthy as possible...

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
 

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