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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Email Lena
928-636-9425
Wednesday June 01, 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

Another month gone and a new one coming in today... Time seems to be zooming so fast I'm on a merry-go-round and can't get off. It seems I just get up and the day is gone, must be that aging thing that my grandmother told me would happen... With the speed of the world you cannot wait another minute to get a health regimen going to make sure you stay healthy and live a very long productive life... Need to know how? Check out Click Here for the 7 steps to 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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Interestingly, most dairy sensitivity is not related to lactose but to the proteins and other compounds in milk unique to the species of the animal and the consumer's sensitivity. For some reason, cow proteins and other compounds are more irritating to people than proteins from sheep or goats. Like cow's-milk cheeses, some of the goat's and sheep's-milk cheeses are made from raw milk and some from pasteurized milk. Katzin explained that the positive side of raw-milk cheese is that it has a broader spectrum of microorganisms that contribute to the natural flora of a healthy digestive system.

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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!
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TAKE THIS INSTANT TEST FOR MINERAL DEFICIENCY

Are you bothered with:
Fluid retention?
Depressed?
Headaches?
Blurred vision?
Mouth ulcers?
Muscle twitching?
Anxiety?
Blood pressure.
Poor REM sleep?
Leg cramps?
Atrial fibrillation?

SEVERAL OR ALL OF THE ABOVE ARE SIGNS OF A DANGEROUS MINERAL DEFICIENCY!!!

One very important mineral - Magnesium - is important for over 300 enzyme systems in the body. It is the most important mineral coenzyme. It partners with Potassium to create each heartbeat. Since most of our Magnesium is stored in the tissues, and little found in the blood, you can become depleted without it showing up in blood tests!!!

One of the first symptoms is poor REM sleep and leg cramps because Magnesium levels fall at night. Dr. Tarbizian, Director of Nutritional Medicine in Perth, Australia, a training clinic for doctors, expresses concern in this article that because Magnesium deficiency is difficult to diagnose, and not a pharmaceutical, many conventional physicians will have difficulty recognizing the health hazard. Dr. Tabrizian is the author of Nutritional Medicine: Fact or Fiction

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Saffron a spice common in Mediterranean, Eastern and Middle-Eastern recipes. In addition to adding a unique flavor to foods, saffron has also been used for many centuries as a medical treatment for a variety of health conditions, including inflammation, digestive problems, kidney stones, menstrual disorders, colds, insomnia, asthma and depression.

Forty patients who were diagnosed with mild to moderate depression were recruited to receive either 30 mg of saffron per day or 20 mg of Prozac per day. No placebo was used. After measuring depressive symptoms throughout the six-week trial period, both saffron and Prozac were found to be equally effective in relieving depression. Saffron is considered a generally safe botanical, but should not be taken in large amounts by women who are pregnant.

This new study is intriguing for two reasons:

1) It suggests that we may have another item to add to the list of natural treatments for depression (others include St. John's wort, omega 3 fatty acids, B vitamins and magnesium), and
2) Once again a best selling depression drug has performed no better than a botanical.

Animal research has indicated that saffron may inhibit cancer formation and shrink existing tumors while enhancing the effectiveness of chemotherapy. And other studies have shown that the anti-inflammatory properties of saffron may help prevent atherosclerosis.

St. John's wort is generally used to treat mild to moderate depression - not severe depression. Zoloft, however, is frequently prescribed to treat severe depression, but in another eight-week trial, this blockbuster drug - with sales of more than $2 billion per year - was found to be no more effective than placebo.

Sweet Prunus avium L.
Sour Prunus cerasus L.

In a few weeks the season will be upon us in parts of the United States:
So it's time to get those taste buds working overtime anticipating the sweet and tart taste? Cherry Picking Time!

Cherries are a small, round, red stone fruit. They grow on trees in small clusters. There are both sweet cherries and sour cherries. Sweet cherries are round or slightly heart-shaped.

Cherries are eaten fresh, made into pie filling, flavored yogurt, jellies, jams, sauces, stewed fruit, fruit drinks, ice cream and candies. Cherries are a good source of vitamin C, the B vitamins, potassium and many micronutrients. Most sweet cherries are eaten fresh. Almost all sour cherries are processed for canning.

Compact, juicy, and colorful, cherries are nicely supplied with nutrients, notably pectin (a soluble fiber that helps control blood cholesterol levels), vitamin C, and beta-carotene, with some potassium. (Sour cherries, which are sometimes called "pie cherries," have considerably more vitamin C than sweet cherries do, though much of it is lost when the cherries are cooked.)

Cherries are also high in a number of phytochemicals, including: anthocyanins (pigments responsible for the red and blue colors of fruits and vegetables), which are touted to have anticancer properties based on their antioxidant activities that defend cells against harmful carcinogens); and quercetin, a flavonoid, which is an antioxidant and with anticancer properties as well as anti-inflammatory and antihistaminic properties. It is this anti-inflammatory activity that has made cherries (specifically cherry juice) of interest to people who suffer from gout.

Both sweet and sour cherries besides being rich in fiber also contain several vitamins, such as Vitamin A, Thiamin- B1, Riboflavin- B2 and Vitamin C. Also mixed in are the minerals such as Calcium, Phosphorus, Iron, Sodium, Niacin and Potassium.

There's even a possible dental health bonus in that studies have shown that a substance (not yet identified) in cherry juice may help prevent tooth decay.

Although some people find the cherry pit an annoying feature, the cherry's only other shortcoming is their brief season, which lasts less than 3 months.

The two basic categories of cherry: sweet and sour.

Sweet Cherries;

Bing: There are many commercial varieties of sweet cherries, but the leader is the Bing, a large, round, extra-sweet cherry with purple-red flesh and a deep red skin that verges on black when fully ripe and great fresh.

Lambert: The second most popular variety is the Lambert, a smaller, heart-shaped red cherry similar in taste and texture to the Bing.

Rainier: The Rainier, a sweet cherry with yellow or pinkish skin, is grown in limited quantities and is milder and sweeter than the Bing.

Royal Ann: Another light-skinned variety, the Royal Ann, is often canned or made into maraschino cherries.

Sour cherries:

Most commercially grown sour varieties--such as Montmorency, which is the best known--are canned or frozen for use as pie fillings or sauces, although you can occasionally find fresh sour cherries during the summer months at farmers' markets and roadside stands. Sour cherries are smaller than sweet cherries and are a bright scarlet.

Both sweet and sour cherries have extremely short shelf lives, and must be handled gently to reduce bruising and oxidation.

Sour cherries for processing are dumped into cold water immediately following harvest. They are then transported to processing plants, where they are washed, de-stemmed, pitted, and packed for freezing, all within hours from harvest.

Sweet cherries are hydrocooled or dumped into cold water by pickers, and packed in shallow flats after being sorted based on color and size, usually the largest being 15/16 inch or higher.

Sweet cherries are usually shipped immediately, since shelf life is 2 weeks. They are subject to the same post-harvest diseases (brown rot, grey mold, blue mold, Rhizopus, Alternaria, etc..) as other stone fruits.

A nutrient rich food!

Maraschino cherries are made mostly from sweet cherries, but a small proportion of sour cherries are brined for this purpose. Brined cherries are de-colorized with SO2, then steeped in Marasca, a liqueur distilled from the fermented juice of wild cherries.

Our favorite way of eating cherries are fresh and ready for popping into the mouth. Nothing quite so great as picking and eating when they are in season. But we also love cherry cobblers and pies?

Here are two versions of Cherry Cobblers for in season or off!

Fresh Cherry Cobbler

1 1/4 cups sugar
3 tablespoons cornstarch
4 cups pitted fresh tart cherries
1/4 teaspoon almond extract
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Preheat oven to 400?. Blend 1 1/4 cups sugar, cornstarch, cherries, and almond extract in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute. Pour fruit mixture into an ungreased 2-quart casserole.

Place in oven while preparing dough.

Measure flour, 1 tablespoon sugar, baking powder, and salt into a mixing bowl. Add shortening and milk. Cut shortening in several times then stir until dough forms a ball. Drop dough in about 6 spoonfuls onto hot fruit. Bake 25 to 30 minutes, or until topping is golden brown. Serve warm with cream, if desired, or cool slightly and serve with vanilla ice cream

Cherry Cobbler with Biscuit Mix

2 tablespoons quick cooking tapioca
2/3 cup sugar
1/8 teaspoon salt
1 can (20 ounces) drained canned tart cherries, reserve juice
1 cup cherry juice (add water to make 1 cup if necessary)
2 teaspoons butter
1 cup biscuit mix
2 tablespoons sugar
1/3 cup evaporated milk

Preheat oven to 425?. In a bowl, combine tapioca, 2/3 cup sugar, 1/8 teaspoon salt, cherries and the 1 cup cherry juice (if there isn't enough cherry juice to make 1 cup, add a little water). Mix and put into a lightly buttered 1 1/2-quart baking dish. Dot top of cherry mixture with 2 teaspoons butter, cut in small pieces.

Bake at 425? for 12 minutes.

In a mixing bowl, combine biscuit mix, 2 tablespoons sugar, and evaporated milk. Remove cherry mixture from the oven and drop dough by tablespoonfuls on top to make 4 dumplings.

Bake for about 12 minutes longer, or until dumplings are lightly browned.

Cherry Cobbler serves 4. Serve warm with vanilla ice cream of a dollop of whipped topping.

Enjoy
Lena

Color Johnny Hyperactive/ADD
by Jane Hersey

Color is an important part of food - alerting us to the time when fruit is ripe, making it easy to obtain needed vitamins and minerals by selecting a diet made up of foods of different colors. But Mother Nature didn't stop with mere eye-appeal; she saw to it that things that are good for us also taste good. Does that mean healthy eating simply requires us to follow our eyes and palate?

Unfortunately, this approach, which has served humanity well for thousands of years, has recently been upset by the wonders of modern food technology. The problem began when a chemist first discovered how to change coal tar oil into brightly colored liquids which then found their way into virtually everything we use, including food.

More recently, chemists have managed to unlock some of the secrets of nature's flavorings, and can now come very close to mimicking the real thing. All this is great news for food manufacturers. Synthetic colors and flavorings are cheap, remain stable in food, and do not depend upon the whims of season or harvest. Today most food colors are made from petroleum (crude oil), and flavorings can be made from thousands of natural and artificial chemicals. So what's wrong with a bit of petrol in your popsicle? Does it matter that cherry gelatin doesn't contain any cherries, and grape drink mix has never been near a grape? If fluorescent cereal will get breakfast into little Johnny, do we really need to be concerned? Absolutely!

Humans have a remarkable ability to tolerate exposure to harmful substances, but we're not identical, and some of us can handle more than others. In a world where neither our water nor our air is pure, where food is laced with pesticides, antibiotics and growth hormones, where excessive processing has removed essential nutrients and fiber, many of us are already having a tough time coping. Then add some of the more troublesome chemicals: synthetic food dye, artificial flavoring and the sweetener aspartame, plus the petroleum-based preservatives BHA, BHT and TBHQ, and feed them to a small child. It's a recipe for disaster. Johnny might have a physical reaction to such a chemical stew. For example: stomachache, bedwetting, hives, poor muscle control or earache. He could have a behavioral reaction: becoming easily frustrated, overactive, aggressive, or excessively talkative. Or he may have a hard time paying attention in school, reading a story, remembering a spelling word, doing a math problem, or writing.

Parents and teachers searching for answers seldom consider that Johnny may be a normal child who is merely sensitive to some of the abnormal substances in his food or environment. The first place to begin is to rule out a chemical reaction, and this is not as difficult as it sounds. While supermarkets contain thousands of foods that are treated with these additives, they also offer a surprisingly large selection of ordinary brand name foods that are free of them. A food company may make one product that contains the unwanted additives, and a nearly identical product that does not.

A non-profit support group, called the Feingold Association, shows parents how they can easily determine if their child is reacting to the most troublesome of the food additives. The Association researches brand name foods and prints books listing those that are free of the worst of the additives. It offers comprehensive information and support for families of hard-to-raise kids, as well as chemically sensitive adults. This information is also available for those of us who would just rather not eat crude oil. See the website for more information, http://www.feingold.org

Jane Hersey is the National Director of the Feingold Association and the author of the book, "Why Can't My Child Behave"

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Climate Change Could Crowd Middle of Europe
May 23, 2005

COPENHAGEN - The middle of Europe could become crowded by "climate change refugees" escaping a thawing Arctic to the north and Mediterranean droughts to the south, the head of the European Environment Agency (EEA) said on Friday.

Indigenous peoples in the Arctic say global warming is a threat to their culture because it melts the ice on which their hunts of seals or polar bears depend. And some scientific models indicate southern Europe may get drier.
"I do see even within the confines of Europe from the Mediterranean to the Arctic there is enough momentum to consider we will have 'climate change refugees'," said Jacqueline McGlade, executive director of the EEA, an arm of the European Union.

"The difficulties are going to be when the northern people are moving away because permafrost (hard-frozen ground) is melting and southern people are moving up because of drought. They (are) all going to end up in the middle," she told a news conference.

The panel of scientists that advises the United Nations projects world temperatures are likely to rise by 1.4 to 5.8C (2.5 to 10.5F) by 2100, triggering more frequent floods, droughts, melting icecaps and driving thousands of species to extinction.

Many scientists say emissions of heat-trapping carbon dioxide from cars, power plants and factories are mainly to blame for blanketing the planet and nudging up temperatures. Others say models are unreliable and exaggerate the effects.

McGlade said a warming climate might discourage people from living or retiring by the Mediterranean.

"If in the next 20 to 30 years those conditions around the Mediterranean are going to move towards an extreme with drought and lack of water, will people then retire to such countries?" she asked.

She said people already living in those areas might also migrate northwards when that started to happen.

A report last year by 250 experts said climate change was happening fastest in the Arctic, partly because dark soil or water, once exposed, soaks up far more heat than snow or ice. (Additional reporting by Alister Doyle in Oslo)

REUTERS NEWS SERVICE