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 Information For Getting Healthy

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

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EDITORS' RANTING
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Greetings and thank you for being an optin subscriber!

Okay, it's the end of the month, have you put your health on the right track? Are you taking the proper supplements? Yes, supplementing is absolutely a necessity in this day and age of no nutrients in the foods, Boxed foods, frozen dinners, McDonald's, Burger King, Wendy's etc. Take some time now to get those supplements right for the rest of your life!!!! If you haven't a clue as to what those should be check out Health Pair!

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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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Official: Spread of Mad Cow in U.S. Is Low
Apr 28, 2006
By LIBBY QUAID

WASHINGTON (AP) - There are probably a few undetected cases of mad cow disease in the United States, but the total - estimated at four to seven - is "extraordinarily low," Agriculture Secretary Mike Johanns says.

The calculation comes from new testing data released Friday. Testing is likely to be scaled back after a panel of independent scientists reviews the figures, Johanns said.

"The data shows the prevalence of BSE in the United States is extraordinarily low," Johanns told reporters on a conference call. "In other words, we have an extremely healthy herd of cattle in our country."

The brain-wasting disorder infected more than 180,000 cows and was blamed for more than 150 human deaths during a European outbreak that peaked in 1993.

The first American animal case appeared a decade later, prompting the United States to increase its testing for mad cow disease, which is medically known as bovine spongiform encephalopathy, or BSE. So far, the U.S. has found three cows infected with the disease.

But the first case, a Canadian cow found in Washington state, is not included in the testing analysis. Including that animal would have revised the estimate of infected cows upward to five to 11 nationwide.

The scientific peer review should be finished by the end of May, Johanns said.

Johanns said there is little justification for keeping up the higher testing levels, which rose to about 1,000 samples daily, from about 55 samples daily, after mad cow turned up in the U.S. The current level is around 1 percent of the 35 million cattle slaughtered last year in the U.S.

Johanns pointed out the testing is not supposed to protect food from mad cow disease; testing is supposed to show how prevalent the disease is.

Rules for how cattle are slaughtered keep mad cow disease from entering the food supply for people or animals, he said.

Cattle parts believed most likely to carry the disease are removed from cattle at slaughter. The list of parts that must be removed grows with the animal's age, because scientists believe infection levels are higher in older animals.

Officials have not decided what the new level of testing will be but said international guidelines call for about 110 tests per day.

A Senate critic of the testing said the data are limited. Some regions of the country had fewer tests because samples were not collected in a scientifically random manner.

"These shortfalls limit the conclusions we can draw from USDA's expanded testing program," said Sen. Tom Harkin, D-Iowa.

The department's inspector general raised similar concerns in a report earlier this year.

Johanns has said he wants to persuade Japan to resume American beef shipments before deciding whether to cut the level of testing. On Friday, he said he will discuss the testing data with his Japanese counterpart, Shoichi Nakagawa, when the two attend trade talks next week in Geneva.

Japan blocked U.S. beef shipments in January after finding veal cuts containing backbone, which Japan has banned from its food supply. The cuts are considered safe to eat in the U.S.

Once the biggest customer of American beef, Japan had only recently ended a ban imposed after the first U.S. case in 2003.

U.S. Agriculture Department

LENA'S COMMENT: Just a few short months ago they were telling us there was no Mad Cow Disease in the U.S. Now they are saying "There are a few undetected cases in America!" I suspect there are more than a few. The first case I saw was in 1990 in Palm Springs California in a lady who had a brain that looked like swiss cheese under radiological examination... The doctor I worked for knew what it was but diagnosed her with Senile Dementia, which is just a symptom of Mad Cow. How many other so-called senile dementia or Alzheimer's are really Mad Cow? We may never have the answer to that question...

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THOUGHT FOR THE DAY!
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Happiness -- or at least positive, outward-reaching emotions -- may be all in your head.
The left, front side of your head, that is.
Inhibiting, negative, withdrawing emotions may be controlled by the right side of your brain, says Richard Davidson, a University of Wisconsin psychologist who has been studying the physiology of emotions for nearly 20 years.
Davidson's pioneer research, backed by a $10 million National Institutes of Health grant, involves positron emission tomography (PET) and a new generation of Magnetic Resonance Imaging scanners, the Washington Post reported.

Davidson has localized the positive and negative emotional centers in comparable areas of the left and right prefrontal cortex, just behind the forehead.

Davidson says people with more left-side activity generally describe themselves as happier and have a more positive mood than people with increased right-side activity, the story reported.

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 TODAY'S HEALTH TIP
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FOOD OF THE WEEK
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Olea europaea L

This little healthy food is harvested almost year round in some part of the world. Some people may tell you it's too fattening and should be avoided if you want to lose weight. Too much of any good thing can be fattening and it is the same with this little food...

When my grandchildren were younger they liked to use this week's food as finger fun. Each finger would have a black or green one slipped on one or all fingers of both hands and used them as fun food, waving them and plucking one at a time off a finger and into their mouth. Some mom's would find this disgusting but I find that children use all kinds of things for play that can invariably end up good for them and if it takes playing a bit to get them to eat well, so be it! That was the beginning of introducing my grandchildren to olives and they learned to love them just because they could have fun with it... Now they are growing up and I don't see that behavior any longer but still fondly remember chiding them that food wasn't a toy but secretly admiring their ability to make fun out of every aspect of life...

The olive - Olea europaea L. - is a subtropical evergreen tree or shrub with leaves that are waxy green on top and grayish green on the bottom. Young bark is green, but older bark is gray. In the Mediterranean, olive trees are known to live for over a thousand years. If the top is damaged, a new tree will sprout from underground parts. The olive tree gives us great food and health nutrients! Olive trees have been cultivated for thousands of years, and were already plentiful during biblical times. Tracing it back to Biblical times when a branch in a dove's mouth sent Noah the message that dry ground existed and he and his family could leave the ark gives us a bit of history. Olives continue to be grown in the Mediterranean area today. The olive was also important to the Greeks and the Romans, who made it a part of their mythologies to celebrate the use of its oil as an essential food and fuel for lamps. The olive leaf extract was also used to prepare the dead for burial.

The conditions for the olive's greatest cultivation is found in Italy and Spain. It was the Spanish who spread the olive to America. Catholic missionaries spread the olive to Mexico and later to California, as well as to South America.

Plucked from the tree, the olive is extremely bitter, and virtually inedible. Prior to eating, olives are typically cured, either in brine, water or in oil. Freshly picked olives can also be stir-fried to remove some of the bitterness before eating.

Over the centuries mankind has produced and propagated a myriad of olive varieties. Today several dozen varieties are grown commercially around the world.  We in the U.S. are lucky that five commercially important varieties are grown in California:

Ascolano Very large, ellipsoidal fruit. Skin color very light even when ripe, pit very small. Fruit is tender and must be handled carefully. Contains very little bitterness and requires only moderate lye treatment. Excellent for pickles, but needs proper aeration during pickling to develop "ripe" color. Tree a heavy bearer, widely adapted.

Barouni Large fruit, almost as large as Sevillano. Trees spreading and easy to harvest. Withstands extremely high temperatures. The variety usually shipped to the East Coast for making home-cured olives. Originally from Tunisia.

Gordal Medium to large, plump fruit, ripening early. Resembles Sevillano. A popular pickling olive and principal cultivar in Spain, producer of most of the world's table olives.

Manzanillo Large, rounded-oval fruit. Skin brilliant purple, changing to deep blue-black when mature. Resists bruising. Ripens early, several weeks earlier than Mission. The pulp parts readily with its bitterness and is exceedingly rich when pickled. Excellent for oil and pickles. Tree spreading, vigorous, a prolific bearer.

Mission Medium-sized, oval fruit. Skin deep purple changing to jet-black when ripe. Flesh very bitter but firm, freestone. Ripens rather late. Good for pickling and oil, specially ripe pickles. Most widely used for cold-pressed olive oil in California. Tree vigorous, heavy-bearing. More cold resistant than other cultivars. Grown at the old missions in California.

Picholine Small, elongated fruit. Skin light green, changing to wine red, then red-black when ripe. Pulp fleshy, firm-textured. Tree vigorous, medium-sized, bears heavy crops regularly. Cured olives have a delicate, subtle, lightly salty, nut-like flavor. Usually salt-brine cured. Popular in gourmet and specialty markets.

Rubra Medium-small, ovate fruit. Skin jet-black when ripe. Ripens 3 to 4 weeks earlier than Mission. Best suited for oil, but is also used for pickling. Tree large, precocious, often producing fruit the second year. An exceptionally prolific bearer. Very hardy and reliable even in dry situations. Originated in France.

Sevillano Very large fruit, bluish-black when ripe. The largest California commercial variety. Stone large, clinging. Ripens early. Low oil content, only useful in pickling. Used for making Sicilian style salt brine cured olives, also the leading canning cultivar. Tree a strong grower and regular bearer. Require deep, rich, well drained soil. Will not stand much cold.

Known Health Benefits:

FRUIT: First are the fruits processed and eaten either as ripe or pickled. Olives are most widely used in Italian dishes...

LEAF: Olive leaf extract has also been studied for its ability to normalize blood pressure.

The most commonly known use of the olive is its oil:

Widely used and best for our health is the oil pressed from ripe fruit... Like other types of vegetable oils, olive oil contains no cholesterol. Organic virgin oil has 120 calories and 14 grams of fat per tablespoon. The olive oil is important in prevention of heart disease. Its high concentration of monounsaturated fatty acids, compounds decrease blood levels of LDL cholesterol - the type associated with plaque build-up in the arteries - and increase levels of protective HDL cholesterol. The higher amount of monounsaturated fatty acids in olive oil is known to help improve your cardiovascular health. Olive oil is classified mainly by the amount of acidity, as well as the flavor, color and aroma. "Extra virgin" olive oil meets the highest standards for low acidity and rich and fruity taste. It should have less than .8% acidity content. "Pure" olive oil has a lighter color and aroma, and is often used as a general, all-purpose olive oil.

About 40% of the calories in the typical Greek diet come from olive oil. To some that looks like a lot of fat, yet this traditional Mediterranean style of eating -- which emphasizes fish, olive oil, whole grains, and fruits and vegetables -- seems to contribute to the favorably low rates of heart disease among people who live in the countries that ring the Mediterranean Sea. Olives are a great antioxidant bearing food. Both vitamin E and polyphenols act as antioxidants, inhibiting the development of heart disease by reducing the oxygen-related damage along artery walls. An ingredient in olive oil also appears to make the blood less likely to clot, reducing the chance that an errant blood clot will block an artery and lead to a heart attack or stroke.

In our house you will find olive oil as the only oil used and I make my own butter spread by putting one-half butter and one-half olive oil whip it up and into a container and refrigerate it. You cannot tell the difference and it has no artificial anything to make it unhealthy. Try it you will like it!

Eat and enjoy,
Lena

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HEALTH TODAY
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ANOTHER EXAMPLE OF HOW OUR HEALTH INDUSTRY IS SUCH MIXED MESSAGES!

Celebrex Ads Are Back, Dire Warnings and All
By ALEX BERENSON
April 29, 2006

The ads for the Pfizer painkiller Celebrex feature a man holding a boy's hand as they walk up a stadium staircase. "52 steps won't keep you from taking him out to the ballgame," they say.

But a heart attack would.

Each ad includes a boldface warning that begins, "Important Information: Celebrex may increase the chance of a heart attack or stroke that can lead to death."

As it resumes ads for the controversial medicine, Pfizer, the world's biggest drug maker, is offering consumers a decidedly mixed message. But 16 months after the company stopped advertising Celebrex over concerns about its heart risks, Pfizer has returned to the consumer ad market in hopes of reviving sales of the drug, which plunged last year during the ad moratorium.

The new campaign in magazines has raised the ire of consumer groups, who say that Celebrex is so dangerous that Pfizer should stop selling it, not encourage patients to use it.

The campaign is more evidence of the drug industry's dependence on consumer advertising to prop up sales, said Dr. Sidney Wolfe, a frequent critic of drug makers. "There's no objective evidence of any unique benefit with this drug, and there is objective evidence of a unique risk," said Dr. Wolfe, the director of health research for the consumer advocacy group Public Citizen.

Pfizer stopped advertising Celebrex in December 2004, after Merck stopped selling Vioxx, a similar drug, because of its heart dangers. Four months later, federal regulators ordered Pfizer to put a so-called black-box warning on Celebrex, detailing its risks.

In 2004, before the advertising moratorium, Pfizer spent $117 million promoting Celebrex. That year, Celebrex sales were $3.3 billion worldwide. In 2005, during the ad moratorium, sales plunged to $1.7 billion. Pfizer says that all painkillers carry some risk and that its new ads disclose Celebrex's potential dangers.

"Celebrex has proven to be an important option for many patients," said Andrew McCormick, a Pfizer spokesman. The Food and Drug Administration has reviewed the new campaign, Mr. McCormick said. Pfizer has not yet decided whether it will expand the campaign to television.

When it was introduced in 1998, Celebrex was thought to be safer for the stomach than older painkillers like naproxen, whose brand name is Aleve. But Celebrex's stomach benefits have never been proved, and clinical trials have repeatedly linked Celebrex to heart problems. In addition, Celebrex is far more expensive than the older painkillers, costing about $3 a pill, compared with a few cents for naproxen or ibuprofen.

"If it were my money, I wouldn't pay $2.85 for it," said Michael Krensavage, a drug industry analyst at Raymond James. "I would try an ibuprofen first."

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    ENVIRONMENTAL REPORT      
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Tapping Into a Changing Climate

A Vermont family is seeing maple-sugaring season come far earlier than usual. Experts say it may be an indicator of a wider global trend.
By Robert Lee Hotz, L.A. Times Staff Writer
April 23, 2006

JEFFERSONVILLE, Vt. - Sitting in his son's sugarhouse, Rex Marsh, 71, can recall winters so cold that no one in northern Vermont ever thought of tapping a sugar maple before town meeting day on the first Tuesday of March.

The winter snow routinely drifted 6 feet deep. Every sluggish step was in snowshoes. Even if the trees thawed, the sap would freeze in the bucket, bursting its metal seams.

 "I've been doing this since I was big enough to carry a bucket," Marsh said. "Tapping in January? Never. Never. Never."

For the last two years, however, the Marshes have tapped their maples in January, the earliest they can recall in the family's five generations of sugar making.

By mid-April - usually their busiest time - Marsh and his son Rick, 46, had boiled the last of their maple sap into syrup and were shutting down their oil-fired evaporator for the season.

Nestled in a grove of 9,000 maples among the sugarbush foothills of Mt. Mansfield, the Marshes' clapboard-and-concrete sugarhouse is an unassuming outpost on the frontier of climate change.

By analyzing decades of records kept by regional maple sugar producers, climate researchers are finding clear evidence here of what Rex Marsh can feel in his bones.

The weather just isn't what it used to be.

In Ohio and New York, through New England and into Canada, the maple sugaring season starts and ends earlier than a generation ago, University of Vermont researchers and other experts say.

Moreover, the daily temperature cycle of frost and thaw on which sap production depends also has been disrupted.

While officials argue over carbon emission controls and global warming treaties, tree farmers such as the Marsh family, along with gardeners, anglers and bird-watchers, sense the change in the air.

In response to rising global temperatures, spring comes as much as 13 days earlier in many parts of North America and 15 days earlier in Europe than 30 years ago, scientists say.

"The spring is getting earlier at a rate of a little bit more than a day per decade," said Mark D. Schwartz, who studies the interaction between plants and climate at the University of Wisconsin in Milwaukee.

Winter is retreating as average temperatures in the U.S. have risen about 1 degree during the last century and as levels of greenhouse gases such as carbon dioxide have steadily increased to record levels, global warming studies show.

Spring and winter are becoming milder, according to the National Climatic Data Center. From 1950 to 1993, the coldest winter temperatures rose by 5 degrees, and the warmest spring temperatures rose 2.5 degrees.

On average, the temperature difference between cold nights and warm days is narrowing even more quickly.

Climate is like a pointillist composition, however, made up of myriad points of local variation - just as the advent of spring is a collection of responses that vary by altitude and longitude, rather than a single day marked on the calendar.

Until recently, the natural variations of weather made it difficult to discern the early effects of climate change. Only now are scientists beginning to understand the interlocking gears of weather, climate, solar cycles, ocean currents and the global effects of greenhouse gases.

Searching for reliable clues, scientists turned to those who for generations have kept a precise weather eye on the seasons. Researchers have combed personal diaries, bird-watchers' ledgers, herbarium files, museum collection notations, old photographs and naturalists' field notes.

From these records, some encompassing centuries of observations, researchers have tracked tiny alterations in lifetime routines. The shifts reveal the imprint of climate change among hundreds of plant and wildlife species ? and among people, such as Rick and Rex Marsh, whose livelihoods are intimately tied to them.

www.latimes.com 

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