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A Natural Environmental Health Facts Ezine
 Information For Getting Healthy And Staying 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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Sunday  April 24, 2005
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============================
=> 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
==> Health Today
==> Environmental Report
==> Life Changing Information

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EDITORS' RANTING
+++++++++++++++++++++

Greetings and thank you for subscribing! 

I'm in a very thankful mood today and I wanted to share why... As I looked out the window at the gorgeous blue skies dotted with fluffy white clouds, miles of green flora and wild flowers blooming I thank God I am able to see and enjoy them. It was not too many years ago that I was told I would be blind by this time in my life Congenital Cataracts run in my family and I was the one of two of my siblings to have inherited them.  Congenital cataracts are not your regular run of the mill cataracts as they grow into the eye and not just a covering over the eye... Gladly medicine became of age at just the right time for me and came up with the technology to remove Congenital Cataracts and then I have Wayne Garland's Vision Master Formula that has nourished my eyes and given me great sight. This too was not suppose to happen as I'm told the cataracts kept my eyes in a state of childhood and didn't develop the muscles as they should have.  But that Vision formula changed their prognosis for me and I can look out and enjoy the beauty God gave me to enjoy. If you or someone you know is suffering from vision problems tell them they don't have to anymore... I'm not the only one... See what a couple of guys have to say that has happened to them... Glaucoma Story Click Here Macular Degeneration corrected Click here...

Don't forget the tsunami Victims they are going to need us for many more months to come... Devastation picture to remind you Click Here...   
*Red Cross Click Here 
*Whole host of other organizations helping out Click Here

If you have a question or comment (good or bad) send it to me... Click Here 
Remember ANEH Facts archives now exist  Click Here 
Ask Lena Health Q & A Archives  Click Here
Take charge of you and your family's health before it takes charge of you!
Lena

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

Restless Leg Syndrome Healthy Treatment!

Calcium, magnesium, potassium helps to cure restless legs. The real key is getting balanced 84 minerals and trace minerals daily.
 

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Study: Processed Meats May Up Cancer Risk
Apr 21, 2005
By JAYMES SONG

HONOLULU (AP) - Heavy consumption of processed meats such as hot dogs and sausages increases the risk of developing pancreatic cancer, according to a study of nearly 200,000 men and women in Hawaii and Southern California.

Those who consumed the greatest amount of processed meats had a 67 percent increase in risk over those with the lowest consumption. A diet rich in pork and red meat also increased pancreatic cancer by about 50 percent, according to the study.

Results of the study were presented earlier this week at the annual meeting of the American Association for Cancer Research in Anaheim, Calif. The research was conducted by scientists from the University of Hawaii's Cancer Research Center and the University of Southern California.

The American Meat Institute disputed the study's claims in a statement Thursday, saying "processed meats are safe and wholesome foods that can be part of a healthy, balanced diet."

The Washington, D.C.-based group said the study has not been peer reviewed and contradicts previous studies.

"Unfortunately, this week's study is being reported in isolation from other peer-reviewed, published papers that conclude that higher meat consumption is not correlated with pancreatic cancer," the group said.

The study showed no heightened pancreatic cancer risk with eating poultry, fish, dairy products or eggs - nor did overall intake of total fat, saturated fat or cholesterol cause additional risk.

"The results suggest that carcinogenic substances related to meat preparation, rather than their inherent fat or cholesterol content, might be responsible for the association," lead investigator Ute Nothlings said. "From our study, it seems it's not the fat."

Processing of the meats causes chemical reactions, which could produce carcinogens such as heterocyclic amines or polycyclic aromatic hydrocarbons, scientists said.

"The sample size allowed us to obtain statistically significant risk estimates" to support the findings, Nothlings said.

Nothlings said researchers are continuing to study the relationship between the preparation of the processed meats and cancer risk.

Researchers examined 190,545 men and women in Hawaii and Southern California of various ethnic backgrounds, including black, Caucasian, Asian, Latino and native Hawaiian starting in the early 1990s.

Participants in the study were given questionnaires between 1993 and 1996 to determine eating habits. The study followed those who took the surveys for an average of seven years, yielding 482 cases of pancreatic cancer, the study said.

There were roughly 32,000 new cases of pancreatic cancer in the United States in 2004, Nothlings said.

Cancer Research Center of Hawaii

American Meat Institute 

A natural Anti-inflammatory and antibiotic.

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 plants with a characteristic pungent smell or taste, which is produced once their layers of skin are cut.

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, 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: 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 off…

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
 

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Study Shows Antarctic Glaciers Shrinking
Apr 22, 2005
By EMMA ROSS

LONDON (AP) - The first comprehensive survey of glaciers on the Antarctic peninsula has shown that the rivers of ice are shrinking, mostly because of warming of the local climate.

It is unclear, however, whether the increased temperature causing the shrinkage is a natural regional effect or a result of global warming, said the scientists who conducted the study, published this week in the journal Science.

Researchers from the British Antarctic Survey and the U.S. Geological Survey analyzed more than 2,000 aerial photographs dating from 1940 and more than 100 satellite images from the 1960s onwards.

They calculated that 87 percent of the 244 glaciers going out to sea from the peninsula have retreated during the last 50 years and that the pace of shrinkage has accelerated in the last decade. Until now, scientists were uncertain whether the glaciers were growing or melting.

"Fifty years ago, most of the glaciers we look at were slowly growing in length but since then this pattern has reversed. In the last five years the majority were actually shrinking rapidly," said the study's leader, Alison Cook of the British Antarctic Survey.

"However, 32 glaciers go against the trend and are showing minor advance. Had we not studied such a large number of glaciers we may have missed the overall pattern."

The Antarctic peninsula is a small segment of the Antarctic continent, located at the South Pole, and the behavior of the ice on the peninsula is not necessarily a reflection of what's going on elsewhere in Antarctica, said another investigator, David Vaughan of the British Antarctic Survey.

Temperatures seem to be much warmer on the Antarctic peninsula than on the rest of the continent.

Evidence from the main Antarctic ice sheet is mixed, with some areas of the continent showing shrinkage and others showing thickening.

Ice shrinkage has also been documented in Alaska and the North Pole.

Scientists worry about the melting of the ice sheets because the extra water may increase sea levels, which in turn could mean more flooding damage to coastal areas during storms.

Sea levels have risen by 4-8 inches over the last 100 years. However, the study was not able to tell whether the shrinkage is having a meaningful impact on sea levels.

It also is unclear whether changes in the larger ice sheet in Antarctica are contributing to a sea-level rise, Vaughan said.

"This is another piece in the jigsaw that tells us how climate change is affecting the planet. It may not be a significant piece, but there's a million-piece jigsaw out there to be filled in ... and this is one piece in it," Vaughan said.