`````````````````````````````````````````````````````
"A NATURAL ENVIRONMENTAL HEALTH FACTS Ezine" Here to Inform and Help You Become Healthier and Happier while Achieving Quality Longevity!

http://www.antibiotic-alternatives.com
Email Lena
928-636-9425
Sunday April 23, 2006
````````````````````````````````````````````````````

Watch for Monday's "Ask Lena Health Q & A edition.
Get Your Health Question Answered Email Click Here
&
Tuesday's & Thursday's "Your Home Business Coach"
The newsletter/ezine for home based business!

This Ezine is available by subscription only and subscriber requests are kept on file!

I strive to bring you only the most timely, pro's & con's information for the betterment of your health without clogging the issue or your email box with a lot of advertising and other such junk! If I am not
succeeding mailto:health@antibiotic-alternatives.com and let me know!!

Our subscriber list is confidential and we respect your privacy. A N.E.H.F. does not make its list available to third parties. All subscribe and unsubscribe information can be found at the end of this issue.
The Mission of this Ezine Click Here

============================
=> IN THIS ISSUE!
============================

==> 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 (Monday only)
==> Health Today
==> Environmental Report
==> Life Changing Information

As a new week begins I have a request of you... Are you doing the best for your health and longevity? I've always been a firm believer of QUALITY OF LIFE versus QUANTITY OF LIFE. If I cannot be the healthiest and happiest while living I do not want to live... Selfish? maybe! But I've given my family orders that if I should keel over in front of them without breathing do not call the paramedics until I'm beyond reviving... They aren't happy with my request but I do hope they will honor it... What is your take on your life? Is it quality or quantity at all costs? I would like a survey of my readers to see where I stand. Am I in the majority or minorty? Let me know by clicking one of the following links. Quantity Click here; Quality click here;

If you have a question or comment (good or not so good) send it to me... Click Here

Remember ANEH Facts archives now exist Click Here
Ask Lena Health Q & A Archives Click Here
Your Home Business Coach Archives Click Here

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

==> Find An Alternative Health Professional
==>Latest Product Recalls - I'm appalled at the number of things, particularly medications, recalled weekly/daily neither your doctor nor your news stations are telling you about, so how are you going to know? Look here for DAILY Product Recall Site
===> Help The World Without Spending!
http://www.unicefusa.org/emergencies/
===>Help Feed The Hungry Doesn't Cost You A Penny
http://www.thehungersite.com Share your LOVE here!

==================================
Something To Think About
============================

Life really does begin after 45, it seems.

If you want the proof, here's a recent report from the Journal of Advanced Nursing, in which researchers from the College of Nursing at Arizona State University measured the stress levels and personality traits of 299 women of various ages.

* Women between ages 18 and 29 were under high stress, and had poor personality traits. Result: poor health, both physically and emotionally.
* Between ages 30 and 45, stress levels generally went up, but women with strong personality traits saw their way through it all, and they were healthier than when they were younger.
* Once past 45, emotional stress levels declined, while the healthy personalities became better still.

Proven Fact Of Marketing!
Takes a minimum of seven times readings an ad
before the normal buyer will take advantage of your offer...
GET THAT ADVANTAGE HERE!
Spotlight your product or service here!
Ad Information Click Here

======================================
We accept all advertisements in good faith, but the advertisers are completely responsible for the content and accuracy of their advertisements. We do not give any warranties and accept no responsibility. The editor and publisher suggest that you exercise due diligence!
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

A natural Anti-inflammatory and Antibiotic Food.

That would be Onions.

Their relatives are known botanically as alliums, a plant genus that has been classified at different times as belonging to the lily family, the amaryllis family, or to a family of its own - Alliaceae. There are more than 500 alliums; all of the edible species are bulbing root plant with a characteristic pungent smell or taste, which is produced once their layers of skin are cut. Right now one of the sweetest and tastiest is going on market and will be available for several weeks.

My favorite being;
Maui Onions - Available fresh April through June
Vidalia Onions - Available fresh May and June
Walla Walla - Available fresh July and August

Low in calories and truthfully, in most vitamins and minerals. Although they do supply a chromium, vitamin C, Manganese, Molybdenum, Vitamin B6, tryptophan, folate, potassium, phosphorus and copper. There are many flavorful members of the alliums family-- scallions, leeks, shallots and garlic as well as onions themselves--are rich sources of a number of phytonutrients. They contain allyl sulfides - sulfur compounds that may lower blood pressure and discourage tumor growth -, quercetin - a flavonoid with high antioxidant activity -, and saponins - substances connected with cholesterol-lowering and tumor inhibition. So you see these are very healthy plants.

Onions originated in prehistoric times and were widely consumed in ancient Egypt, Greece, and Rome. By the 17th century, Europeans were enjoying them as a salad ingredient and as a breakfast "health" food. Today, onions rank sixth among the world's leading vegetable crops.

Slicing onions come in an impressive array of sizes, colors, and shapes. Because onions are easily crossbred, growers are continually developing new varieties and hybrids. The ubiquitous medium-sized yellow globe onions, pictured on this site, which are available year round, encompass many different varieties, with subtle differences in taste or texture. Whatever names are bestowed upon onions, though, they fall into two general categories: spring/summer onions and storage onions.

Spring/summer onions: Grown primarily from fall to spring in warm-weather states, such as Texas, Georgia, and Arizona, these onions have soft flesh and a mild or sweet taste. Some are designated by names referring to their growing areas, such as California Italian Red, Vidalia - from Georgia, Walla Walla - from Washington, or Maui Sweet - from Hawaii. Granex and Grano are other names denoting sweet onions with flattened or top-shaped bulbs. These varieties generally are not stored, but are shipped almost immediately after harvesting. Many of them are quite juicy and, because of their relatively high sugar content, mild enough to be eaten raw.

Storage onions: These have firm flesh, dry, crackly outer skins, and pungent flavors. Grown in northern areas of the United States, such as Idaho, Colorado, and New York, they are harvested in late summer and early fall. After a brief period of drying out (a process known as "curing"), they are stored for several months; they are available at markets from late fall to early spring. In stores, these onions may simply be labeled by color--yellow, red, or white. "Spanish" onions are a variety of very large storage onion, distinguished by their mild flavor and skin color, which ranges from yellow to purple. There are no nutritional differences among these types.

Pearl onions: Also called white onions, these are actually white pearl-shaped bulbs from different varieties. They are so densely planted that they attain a size of only 1 inch or less in diameter. "Boiling" onions are larger pearl-like onions that grow to 1 to 1 1/2 inches in diameter.

Availability

Storage onions can be found year round in ample quantities. The mild spring and summer onions are in greatest (but still limited) supply from March until September. Pearl and boiling onions are in good supply year round.

As a rule, the large, mild spring and summer onions are good for eating raw or for cooked dishes in which you want a subtle flavor. The crisp, assertive character of storage onions makes them better-suited for dishes that require long cooking, since they can hold their flavor. An onion's flavor is determined by its variety and also by the soil and climatic conditions where it grows. Consequently, onions with the same appearance can taste considerably different, depending on where and when they were grown. So you may have to experiment, particularly when it comes to choosing the mildest onions.

Many shoppers prefer a particular color, though color is not a reliable guide to flavor or texture.
White onions tend to be more pungent than yellows or reds, but this rule of thumb may not be true in your area. Size is another consideration:
For raw onion slices in salads and sandwiches, select large onions. They are also a more efficient choice for peeling and chopping. For cooking whole or in wedges, choose small- to medium-size onions.

Most onions are sold loose by the pound, though globe and pearl onions also come in mesh bags. Pearls are frequently packaged in small boxes. Whatever type you choose, look for ones that feel dry and solid all over, with no soft spots (a sign of rot) or sprouts. The skin around the neck should be tightly closed, and the outer skin should have a crackly feel and a shiny appearance. Whole onions should smell mild--even those that are pungent when you cut into them; a strong odor is a sign of decay. Also avoid onions with green areas, which can taste unpleasant, or with dark patches, which may indicate mold.

Storage

Whole onions should be kept in a cool, dry, open space, away from bright light (which can turn their flavor bitter.) They do best in an area that allows plenty of air to circulate around them, so either spread them out in a single layer or hang them in a basket. Onions will absorb moisture, causing them to spoil more quickly, so don't store them under a sink (which can be damp) or place them near potatoes, which give off moisture and produce a gas that causes onions to spoil more quickly. Storage onions can last three to four weeks under these conditions, spring and summer onions about half as long. High humidity, though, will considerably reduce storage time. If an onion begins to sprout, use it quickly, since it has probably started to turn mushy.

You can extend the life of spring and summer varieties by storing them unwrapped in the refrigerator crisper; dry storage onions should not be refrigerated for more than a few days, and only if there's no other place for them. Leftover cut portions of fresh onion, wrapped tightly in plastic, will keep for two to three days if refrigerated. Cooked onions, tightly covered, can be kept for up to five days; store them in glass or plastic containers (metal can discolor the onions).

Chopping or slicing an onion brings its sulfur-containing amino acids into contact with enzymes to form volatile compounds, one of which strikes the tongue, while another irritates the eye - hence onion tears - apparently by turning into sulfuric acid. The older an allium is, the stronger these compounds become. Fortunately for our taste buds, cooking produces further chemical changes that render them much milder. Some of the odor compounds appear to be converted into a substance that is 50 to 70 times sweeter than table sugar.

Onions can be sliced, chopped, diced, or grated, but first they must be peeled. To make this task easier, if you need to prepare a large quantity of onions, trim off the tops and bottoms and place the onions in boiling water for about a minute. Drain them and pull off the outer skin, which should be loose, then peel off the slippery membrane underneath. With small white boiling onions, cut a cross in the root end of each one, which keeps the onion intact once you slip off the skin.

Although some recipes call for raw onions to be cooked with other ingredients, others require them to be cooked beforehand. Virtually every cooking method has been used with onions.

Baking: Use whole, unpeeled onions. Cut off the root ends, so the onions will stand upright in the baking pan, prick them with a fork, and place in a baking pan lightly coated with nonstick spray. Or, peel the onions, pierce them, and wrap in foil. Cook in a 350?F to 375?F oven; test for doneness by pressing the onions, which should give easily without feeling mushy. Cooking times: for medium-sized onions, 45 to 60 minutes. Storage onions generally take longer than the more loosely layered spring and summer onions.

Braising: This method works well for small white pearl or boiling onions. Place the onions in a pan and cover with 1/2" of water or broth. Simmer, covered, over low heat until the liquid is absorbed and the onions are tender. (Add more liquid if necessary.) Cooking time: 25 minutes.

Microwaving: Peel and quarter a pound of small- to medium-sized onions. Arrange them in a microwaveable casserole dish, adding 2 tablespoons of water or stock. Rotate once during cooking. Cooking time: seven to eight minutes.

Sauteing: Sauteing can be done in oil, or you can use stock or wine. The key is to keep the heat low and stir constantly. If the onions begin to brown too quickly, reduce the heat further and add 1 to 2 tablespoons of water. Cooking time: five to 10 minutes, depending on how finely chopped the onions are.

Boiling: This method is best for whole and half onions, but also works for sliced onions. Cooking time: 10 to 35 minutes, depending on size and density of the onions.

Onion soup is one of my cold weather favorites to warm my inside and give me that calming effect onions give?

My husband is a hater of these bulbs. He simply cannot stand even the slightest sliver in anything or it's off to the bathroom and sounds that most of us can't stand to hear or smell come from there? It was hard getting use to cooking without onions in everything, as I grew up eating onions cooked in every dish my mother made, so I use a lot of Granulated Onion in cooking? My husband is kind enough to grow a lot of sweet onions for me and the neighbors who scavenge them from our garden as soon as they are ready every year?

Eat and enjoy,
Lena

Job Fears Tied To Health Woes
Uncertainty Takes Worse Toll Than Layoffs, Study Finds
By Jennifer Huget

Getting laid off or fired, as too many folks in the Washington area know, can rank with divorce, death of a loved one and serious illness as one of life's biggest blows. But the mere prospect of losing your job, finds a new study, may damage your mental and physical health still more.

Researchers at the University of Michigan have painted a gloomy portrait of lives lived under the threat -- real or perceived -- of involuntary loss of employment. Assistant professor of sociology Sarah Burgard drew her data from a 16-year nationwide survey, funded by the National Institute on Aging and the Robert Wood Johnson Foundation. The Americans' Changing Lives survey questioned more than 3,600 adults on topics ranging from employment history to health-related behaviors every few years from 1986 to 2002.

Evaluating participants' self-reports on their physical and mental condition, Burgard and her colleagues concluded that chronic job insecurity -- an employee's ongoing perception that his job might be at risk -- was more strongly linked to poor health and depression than was actual job loss or a brush with life-threatening illness. Medical psychologist Joseph Mancusi, president of the Center for Organizational Excellence in Sterling, said Burgard's findings are "not surprising."

"It's the unrelenting nature of stress that ultimately causes damage," he said research has shown. "If you're fired," Mancusi said, "you have some things you can do. You can go into action and cope." But when you feel insecure in your job for a long period, he said, "You can't cope. You're in constant response. You keep revisiting [the problem], but there's no relief. That sends your blood pressure up, and the chemistry of your body and brain changes." Over time, he explains, that stress leads to real physical and mental health problems, often starting with sleeplessness, which is tied to many physical ailments and which can damage the immune system, opening the door to illness. Burgard said she conducted the study to satisfy her curiosity about whether "industry and job changes [in the United States and elsewhere] may be related to people's health."

To answer that question, she focused on data from workers who were under 60 -- and not ready to retire -- and who were employed in both 1986 and 1989. Burgard divided survey participants into two broad categories: those who said they felt somewhat or very worried about losing their jobs and those who had few such concerns. She also identified those who had personality traits (such as neuroticism, or a tendency to worry) that made them more likely to fret about potential job loss and adjusted her reading of the data accordingly.

Survey participants were asked to rate their health on a scale from 1 to 5, with 1 being "excellent," and 5 being "poor." Burgard, who presented her findings last weekend at the annual meeting of the Population Association of America in Los Angeles, found that workers who felt insecure about their jobs in both 1986 and 1989 reported more symptoms of depression -- restless sleep, poor appetite and sadness, for instance -- and physical ill health than others. That relationship held true even when workers suffered real health crises or job losses during the interval. The phenomenon was most pronounced among African American workers (in whom job insecurity was linked to more reports of symptoms of depression) and among people working in private-sector jobs (where those feeling job insecurity reported worse physical health than their public-sector counterparts).

The implications were worrisome, Burgard said, given the trend toward continued downsizing and mergers of companies.

"This study indicates that it may be necessary to push back the boundaries of those we consider vulnerable in the world of work from just those who are involuntarily displaced from their jobs, to include people who are chronically worried about such an event," Burgard noted in an e-mail. "This could mean that policymakers need to think about the health-care costs and productivity losses that could occur in workforces composed of a rising number of insecure employees."

That, in turn, she wrote, may spell a need for programs for "chronically insecure workers that are similar to some of the more successful interventions for workers who have lost their jobs, involving training in coping with the uncertainty and making practical decisions about reentry into a stable position."

Mancusi said employers and managers can do much to help keep workers healthy even if job threats loom. A good first step, he said, is keeping people informed about what's going on. "In any relationship, if you don't know where you stand, you'll be under stress," he said. "Some bosses embargo information that, if people had it, would lead to lower stress." Offering employees information about impending layoffs or office relocations, for instance, rather than letting rumors circulate, allows workers to "make a response and deal with it," a means of taking control that can reduce stress and the toll it takes on health, Mancusi said.

Burgard suggests that policymakers may also "need to think about how to reduce the threat associated with job loss in the U.S. Currently there are serious repercussions for many job losers' immediate economic stability and long-term performance in the labor market. If the consequences were not so devastating, chronic fears about job loss may lose some of their negative impact on health."

Finally, Burgard observes, "This research suggests that the contemporary trends toward nonstandard employment relationships and nonpermanent jobs may not be benign changes. The implication of these trends for worker health should be an important focus of continued study."

THREE MOST IMPORTANT STEPS TO
HEALTHY, BEAUTIFUL, SUPPLE, LESS WRINKLED SKIN
cleansing, toning and moisturizing.
Simple takes less then 5 minutes!
Pure n' Natural Skin Care Trio
Available in Gentle, Deep Pore or Combination @
Lena's recommended Skin Care Site
See the Special April Sale AntiAging Serum Savings
Click here for AntiAging Serum and more!

^~^~^~^~^~^~^~^~^~^~^~^~^~^~^
ENVIRONMENTAL REPORT
~^~^~^~^~^~^~^~^~^~^~^~~^~^~^

Asian Pollution May Harm Washington Air
April 21, 2006

SEATTLE (AP) - Pollution from Asian power plants and smoke from burning Siberian forests may be adding to poor air quality in Washington state, scientists say.

Most pollution here is produced locally, but some problems like mercury in lake fish or the haze that rings Mount Rainier could have Asian connections.

Dan Jaffe, an atmospheric chemist at the University of Washington's Bothell campus, is heading up an effort to search for international pollution and gauge how serious the problem is.

"Environmental issues are really now a global concern, there's no question about that," Jaffe said.

Jaffe and his team of researchers usually work using a cramped Beechcraft Duchess airplane. But they've recently received two state-of-the-art planes as part of the first concerted federal effort to decipher how air floating from Asia carries pollutants to America.

Federal scientists say the influx of bad air can exacerbate West Coast air-quality problems.

The added pollution could push parts of the country over clean-air thresholds, or erase gains made from costly efforts to cut local pollution, said Terry Keating, a senior scientist in the U.S. Environmental Protection Agency's office of air and radiation.

"If it takes millions of dollars of investment in the United States to get a small change in ozone and fine particles, and that same increment can be coming from overseas and may potentially grow in the future, then that's something that we're concerned about," he said.

The EPA has been seeking alliances with China to help cut air pollution there. In 2003 the EPA struck a deal to help Chinese officials monitor air-pollution levels and cut emissions.

More sensitive equipment to track the pollution and a growing Asian industry has created greater awareness lately that Asia is a source of U.S. air pollution, said Bill Brune, a Penn State professor who is helping to head up the NASA project.

"The concern is if it's business as usual, it's just going to get worse," Brune said.

Jaffe and his team use computer models to search for pollution and measure certain chemicals that are associated with industrial activity, such as mercury and carbon monoxide.

In 1997, on Cheeka Peak, near the northwest tip of the Olympic Peninsula, Jaffe started finding higher-than-expected levels of carbon monoxide and a chemical that helps create ozone when the winds were blowing from Asia.

Four years later, he discovered dust from massive Asian dust storms made up more than half the small-particulate pollution in Seattle during one week. In 2003, he determined ozone that had pushed Seattle-area levels above federal air-quality limits could be traced to Siberian forest fires.

A year later he and his team found mercury in the air around the summit of Mount Bachelor had originated in Asia, where coal burning is a major source of atmospheric mercury.

On Monday, a modified C-130 cargo plane from the National Center for Atmospheric Research landed at Paine Field in Everett north of Seattle. And in Hawaii a DC-8 jet from NASA was added to help their efforts.

Both planes will spend the next month buzzing over the Pacific Ocean, taking samples from plumes of pollution from Asia as part of a project spearheaded by NASA.

The Seattle Times

=======================================
ANEHF ezine has not asked the FDA to evaluate our statements nor do we ask that you use our judgment for yours when it comes to treating your illness or disease!
======================================

* FREE Health, Business & Motivational Articles for Your Ezine -
CLICK HERE
======================================
We have accepted all advertisements in good faith, but the advertisers are completely responsible for the content and accuracy of their advertisements. We do not give any warranties and accept no responsibility. The editor and publisher suggest that you exercise due diligence!
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

SUBSCRIBE  or UNSUBSCRIBE

NEW SUBSCRIBERS ONLY:
Submit new 40-word subscriber ad here
(Must be submitted the first 10 days after subscribing!
Text Only No HTML!  One free ad per subscriber...

ADDED SUBSCRIBER BONUS v
Click Here for Subscriber Only Spotlight Special Price

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Remember! We stand behind all Environmental & Health Products with a 30 day Money-Back Satisfaction Guarantee! Some conditions apply! Check with company before returning product!
OLH Marketing Enterprise
Chino Valley AZ 86323
928-636-9425

======================================