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)
````````````````````````````````````````````````````` "A NATURAL ENVIRONMENTAL HEALTH FACTS Ezine"
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============================ => IN THIS ISSUE!
============================
==> Editors' Ranting & or Warnings
==> Something To Think About
==> Thought for the day!
==> Today's Health Spotlight
==> Monthly Spotlight Ads
==> Today's Health Tip
==> Food of The
Week
==> Health Today
==> Environmental Report
==> Life Changing Information
Greetings and Welcome to the many new subscriber over the
weekend. I thought with it being a holiday here in the U.S. that
subscriptions would stop or slow down. Didn't happen and thank you for
being interested!
"The best laid plans of mice and men!" Have you heard that
before? Well, just when I think I'm near to moving into my new office
something comes along and squashes that thought. The electrical isn't
functioning as it should and we have to wait for the electrician to get
around to fixing it. So who knows when that will happen, one week, two
or more? Then the shower door was supposed to be in today for the
bathroom and that didn't happen... Life has it ups and downs. Yes, I
know these are really minor problems and so many have much worse and I
recognize that, and do not think I am ignoring or playing that fact
down. I would never!!!! Just life's little annoyances!
As the week gets off with a bang I do hope yours began much smoother!
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==================================
Something To Think About
============================
Time For Major Media Organizations To Seriously
Investigate Their Flawed Health Coverage
If The New York Times Can Admit That It Published Flawed War Coverage,
Then That Newspaper And Other Media Outlets Should Bite The Bullet And
Also Thoroughly Investigate All Their Medical And Science Reporting
Because Coverage Is Becoming Difficult To Separate From Propaganda,
Conflict-Of-Interest And Outrageous Misleading Information.
But this much-needed internal investigation will not occur because there
is scandously little health and science expertise at the major TV news
networks and a heavy bent towards Establishment Medicine and science at
daily newspapers. Many reporters make their mark by cowtowing to the
so-called experts (their cherished sources) and when they are not doing
this, they are lapping up press releases and re-jiggering them slightly.
The lack of enterprise reporting at both the TV networks and at
newspapers is shocking. I know this personally because I've worked at
the highest levels of the news business for three decades.
Making matters even worse is the flood of doctors who report on health
news for newspapers and TV and radio stations. A few are worth their
weight in gold but the vast majority are little puppets of the Medical
Establishment, having been indoctrinated in the ways of medical practice
- including the amazing acceptance of conflict-of-interest as a way of
life.
It has been my experience, and that includes a decade at ABC News, that
health and science "breakthroughs" are typically seen as fodder for
ratings. Most people who regularly watch health news on the networks
would be stunned to discover how little effort goes into separating hype
from substance.
=======================
THOUGHT FOR THE DAY!
=======================
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TODAY'S HEALTH
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Fish Oil in Pregnancy Helps Fetus Grow
Scientists have discovered that eating large amounts of fish during the
later stages of pregnancy tends to increase fetus growth but doesn't
extend the duration of the pregnancy.
A study conducted involved 11,580 women who found the more fish they
consumed at the 32-week mark in their pregnancy the lower the likelihood
of restricted growth in the baby. One researcher stated these findings
supported the data that increasing the intake of fish or omega-3 fatty
acids while a woman was pregnant increased the fetal growth rate.
The women in the study were questioned on the amount of fish they ate
and the levels of omega-3 fatty acids were then measured by the fish
intake the pregnant women consumed.
Since mercury poisoning from eating a lot of fish is not advisable, it
is recommended that other sources of omega-three be used.
Other sources of omega-three fatty acids include Shark Liver Oil,
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TODAY'S HEALTH TIP
~^~^~^~^~^~^~^~^~^~^~^~
Healthy Cooking Oil!
Olive oil. Virgin or extra virgin olive oil is the best oil for
cooking. Unlike most vegetable and seed oils, it contains primarily
monounsaturated fats making it stable when heated. It is also the only
unrefined mass market oil. Other popular oils, such as corn oil,
sunflower oil, and safflower oil are polyunsaturated, and therefore less
stable. They should not be heated. They are also likely to be extracted
with solvents, refined, and deodorized. During processing, vitamins,
minerals, and other protective nutrients are removed from these oils and
essential fatty acids are destroyed. When buying olive oil, look for the
words "extra virgin" on the label. This indicates that the olive oil was
produced using traditional methods and hasn't been refined.
Almond oil. Though olive oil is ideal for cooking, the taste
isn't appropriate for every recipe. For most baked goods, I recommend
using cold-pressed almond oil. Like olive oil, it is stable when heated.
You may not be able to find unrefined, cold-pressed almond oil in your
grocery store, but health food stores and specialty food stores are
likely to carry it.
Cooking spray: Make your own. I bought a pump sprayer at the
cooking store here and use Olive oil spray...
~^~^~^~^~^~^~^~^~^~
FOOD OF THE
WEEK
~^~^~^~^~^~^~^~^~^~
The season is upon us here in the United States: 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 425º 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.
List Linking Smoking to Diseases Expands
By NANCY ZUCKERBROD
WASHINGTON (AP) - The list of diseases linked to smoking just
got longer.
Surgeon General Richard Carmona released his first official
assessment of smoking Thursday. The surgeon general's report
concluded that smoking causes a number of diseases not
previously attributed to smoking.
They include: acute myeloid leukemia and cancers of the cervix,
kidney, pancreas and stomach; abdominal aortic aneurysm,
cataracts, periodontitis and pneumonia.
The report said current evidence is not conclusive enough to say
smoking causes colorectal cancer, liver cancer, prostate cancer
or erectile disfunction.
The evidence suggests smoking may not cause breast cancer in
women overall but that some women may increase their risk of
getting breast cancer by smoking, depending on genetics, the
report said.
Diseases previously linked to smoking include cancer of the
bladder, esophagus, larynx, lung, mouth, throat. Smoking also
has been linked to chronic lung disease, chronic heart and
cardiovascular disease as well as reproductive problems.
About 440,000 Americans die of smoking-related diseases each
year. The report said more than 12 million people have died from
smoking-related diseases in the 40 years since the first surgeon
general's report on smoking and health was released in 1964.
That first report linked smoking to lung and larynx cancer and
chronic bronchitis. Subsequent reports, like the one released
Thursday, have expanded the list of diseases linked to smoking.
The report says treating smoking-related diseases costs the
nation $75 billion annually. The loss of productivity from
smoking is estimated to be $82 billion annually.
On average, the surgeon general says, smokers die 13 to 14 years
before nonsmokers.
The number of people who smoke has dropped from about 42 percent
in 1965 to about 22 percent in 2002, the last year for which
such data is available, according to the surgeon general.
"New research has shown that dozens of toxic industrial chemicals are
accumulating in our bodies, and there's nothing we can do about it. The
study took blood from a cross-section of the population and found that
each of the 155 volunteers tested was contaminated with chemicals - most
of which they didn't even know existed. The pesticide DDT and types of
non-degradable chemicals called polychlorinated biphenyls (PCBs, used in
electrical insulation) were found in all but one of the volunteers. One
person registered 49 different toxins." How poison is that body?
My question, "How and where the general public collects these persistent
pollutants is a mystery. It seems we are all involved in a game of
Chemical Russian roulette, where we may be unwittingly exposed at any
time or any place. But food, water, house dust and our household
appliances are all potential sources of contamination."
"People shouldn't be too alarmed," says
Dr Gareth Thomas, research associate at Lancaster University's
environmental science department.
Now why is that Dr. Thomas?
The facts of this one study are deplorable and ones that should awaken
the world, but doesn't seem to. Waking up is not happening because
scientists are saying it's "not bad as most of those chemicals are no
longer in use."
Now why wouldn't we worry? If they are still in our
systems after all the years of discontinuing those chemicals it only
points out how toxic they were and how they accumulate in our systems
and a reason for being more careful with new ones coming on the market.
There are already figures showing the build up of
toxins in our systems for those that are now in use.Our
body's are a toxic dump in the making by our own scientific money hungry
world! We are a walking time bomb!
More illnesses than I have space to name here, have
been traced to environmental pollution of all sorts, yet we shouldn't
worry? Sorry if I don't share their opinion!
Lena
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