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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Sunday July 9, 2006
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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

I love this weather! Missing the monsoons here in our mountains for the last 9 years has made them even more fantastic. I love watching the lightening hit the mountain a short distance from us and hearing the thunder as it rolls across the skies and the landscape made green by the daily showers. Life is so worth while when healthy! I probably appreciate more from all the years I suffered needlessly, not knowing at the time it was needless... Have a great weekend and be sure to take your day of rest that your body needs!

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Something To Think About
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THOUGHT FOR THE DAY!
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Powerful food fix: Choose 100 percent pure orange juice as a flavorful pick-me-up that provides essential nutrients including vitamin C, folate and potassium that known to help boost your immunity and protect against some forms of cancer and heart disease when part of a high-fiber, low-fat diet rich in fruits and vegetables.

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Red, Yellow Or Green they are all great!

My mother would tell me the story of when I was 18 months old; I ate one-half can of lye, that she was using to make soap that ate the lining of my esophagus and left my upper passages looking like a web that spiders built, according to the doctor who read my esophagram a few years ago. Shortly after eating the lye and while my throat was still very raw she would find me sitting in the garden among the tomatoes eating ripe tomatoes and crying from the pain, but she could not convince me that I should not eat them. That must have been the beginning of "I can do it even if it kills me" attitude!

Tomatoes continue to be one of my favorite foods into this ripe old-age of 68! I now know that they are very good for me and you making it difficult to wait each year for my husband's garden to produce them!

Tomatoes generally range in size from three-quarters of an inch in diameter and a quarter of an ounce in weight to six inches in diameter and two pounds. Tomatoes range in hue from white to red to purple, green yellow and orange. Generally, the lighter colored tomatoes have a milder taste. The red colored tomatoes get their red pigment due to the lycopene content. More on lycopene later on...

Are tomatoes fruits or vegetables? If you're like most people, you think tomatoes are vegetables. If you talk to a botanist, he or she might insist that the tomato is a fruit because it contains seeds with sweet pulp. However, a horticulturist would argue that the tomato plant is a vegetable plant and not like fruits that are grown on trees (eg. apple, peach). Both arguments are valid, and in a way, the answer is that tomatoes are both a fruit and a vegetable.

Tomatoes are the second most consumed vegetable in North America. The tomato is a treasure of nutrients, including Vitamin C, Vitamin A, potassium, folic acid and more. Processed tomatoes have higher levels of the nutrients simply because it is concentrated. North Americans customarily eat a large volume of tomatoes and tomato products that it ranks as No.1 among fruits and vegetables in the total amount of nutrients they contribute to the diet.

Interestingly, second to oranges, tomatoes contribute a high amount of Vitamin C in North American diets. Vitamin C has long been known to prevent scurvy - a condition that is characterized by bleeding gums and soreness in the joints. Vitamin C is also known to function as an antioxidant in the human body. Studies have shown that it may prevent certain degenerative diseases and common colds.

In addition, tomato consumption is listed as the fourth most important source of vitamin A. In the body, vitamin A is converted from sources beta-carotene and it is important for immune functions, maintenance of the skin and tissue lining and vision.

Potassium is an essential nutrient that is important for normal health maintenance and growth. It is required for movement of nutrients across the cells in the body. A deficiency of potassium would lead to muscle weakness, apathy, cramps and more. It is important for athletes to maintain levels of potassium which is lost through sweating during an event. Potassium levels can be easily maintained before or after the event by eating foods or drinking fluids high in potassium.

Studies have shown that eating one small tomato and hour is killing cancer cells in lung cancer patients. Now how potent is that for a food?

History of the tomato

Tomatoes were first thought to be poison and were not to be eaten but that idea lost it's wind and then became the food of necessity.

The tomato originated in the Andes Mountains in South America and was first domesticated in Mexico by the Aztec people. After the Spanish conquered Mexico in the early 1500s, they introduced it to southern Europe, where it quickly became popular. The Italians named it "poma amoris" meaning "apple of love". Similarly, the French also called it "pomme d'amour". This name gave rise to the legend that the tomato was an aphrodisiac. However, in colder climates, such as Canada, Great Britain and parts of the United States, it was called the "wolf peach". This unappealing name reflected its poor reputation and people's beliefs that tomatoes were poisonous. Therefore, for many years, the tomato plant was only grown for decorative purposes.

The most talked about food nutrient known, at this time in the tomato, is Lycopene and being studied for further health benefits. In addition to giving tomatoes their vibrant color, lycopene appears to protect against diseases such as cancer and heart disease.

Lycopene is an antioxidant - it helps to counteract the harmful effects of substances called free radicals, which are thought to contribute to many chronic diseases and age-related processes in the body.

Organically grown tomatoes contain the 35% to 70% more nutrient content than the traditionally farm grown tomato.

The researchers surveyed the eating habits of over 47,000 men between the ages of 40-75 for six years and found that the consumption of tomatoes, tomato sauce, tomato juice and pizza was associated with a reduced risk for developing prostate cancer. Researchers theorize that lycopene, an antioxidant nutrient found in large amounts in tomatoes, may be responsible for this possible protective effect.

Recipes for tomatoes are too varied to even try to give you one... Our favorite way of eating tomatoes in the summer is; plates of sliced fresh tomatoes with sliced cucumbers splashed with a bit of rice vinegar, salt and pepper and the family loves it. Most people love sliced sweet onions with this but my dh will be in the bathroom throwing up, moments after ingesting the tiniest piece of onion, so I leave them of for his sake... Our organic garden tomatoes are used to make ketchup, tomato sauce and canned fresh tomatoes for use through the winter. Try a small patch, as tomatoes are easily grown in your flower bed!

Tomato season is just beginning here but in most places has been in full swing for a few weeks. Remember organically grown tomatoes for maximum health and nutrient content.

Lena

Natural & Alternative Health Remedies For Headaches
By Dr. Rita Louise

According to the National Headache Foundation, over 45 million Americans suffer from recurring headaches. Not all headaches are alike, but they all share one thing in common ? pain. During a headache, nerves of the blood vessels and head muscles are triggered, sending pain to the brain. Of the over 50 different categories of headaches, they are broken down into two major types: Primary Headaches and Secondary Headaches.

Secondary headaches are caused by contributing medical conditions such as a sinus infection, neck injury, stroke, TMJ (Temporomandibular Joint Dysfunction), glaucoma, brain tumors, hypertension or a head injury. Primary headaches, on the other hand, are the most frequent kind of headache, with tension headaches accounting for about 90% of them.

Tension headaches are characterized by muscle contractions, which cause mild to moderate pain that comes and goes over a prolonged period of time. In a migraine headache, the pain can be moderate to severe and is often described as having a throbbing or pounding sensation. They can last from four hours to several days. Symptoms include sensitivity to light, noise or odors, nausea, vomiting, loss of appetite, stomach upset or abdominal pain. Sinus headaches, on the other hand, are distinguished by a deep constant pain in the cheekbones, forehead or bridge of the nose and are usually associated with other symptoms such as nasal discharge, feeling of fullness in the ears, fever or facial swelling.

Everyone's headache is different, with different triggers.   For example, some women experience an increase in headaches just before and during their menstrual cycle. An accumulation of toxins in the body, constipation, second hand smoke, household chemicals, perfumes, pollution, noise, weather changes, food allergies or sleep disorders can also bring one on. Sometimes eating ice cream or other cold foods can trigger a headache as well.

With such a variety of causes no one remedy will work for everyone. However, with a little detective work, you can find the one that is right for you.

Recommendations For Wellness

Reduce your stress. Exercise, meditate, do yoga or take a hot Epsom salt bath to relax your body, mind and spirit.

Hypnotherapy, relaxation techniques and energy work, including hands-on-healing or therapeutic touch can also significantly reduce the intensity and duration of your headache.

Apply an ice pack to the painful areas of your head or try placing it on your forehead, temples or on the back of your neck.

Put a few drops of peppermint or lavender oil on your temples or nape of your neck. Used topically they may be helpful in reducing tension headaches.

Get a massage or have someone rub your back and neck to help reduce muscle tension.

Go see your chiropractor - your headache may be caused by a structural issue of the spine.

Avoid smoke, perfume, outdoor (and indoor) pollution that may trigger a headache.

Drink plenty of water to keep the body flushed and hydrated.

Eat a diet filled with fruits and vegetables. Eliminate preprocessed, prepackaged foods that are high in sugar, refined carbohydrates and chemicals.

Avoid alcohol, caffeinated beverages, products that contain aspartame (NutraSweet) and monosodium glutamate, all of which can trigger headaches.

Try an elimination diet to rule out any food sensitivities.

If constipation is a contributing factor, take steps to cleanse the colon and eliminate toxins from the body.

Do a liver cleanse to detoxify the body. Use herbs such as milk thistle, dandelion or burdock root or try a liver cleansing program such as Nature's Sunshine's Tao He Cleanse.

Nature's first aspirin, white willow bark can be used to help ease the pain associated with inflammatory conditions including headaches.

Supplementation with 5-HTP (L-5-hydroxytryptophan) has been shown to help reduce the number of headaches experienced by increasing serotonin levels.

Capsicum, gingko biloba and gotu kola can improve circulation and help with headaches.

Studies have shown that supplementation with Omega-3 or flax seed oil can reduce symptoms of frequent headaches and help regulate the inflammatory response.

Take magnesium daily. Research indicates that individuals who suffer from headaches often have low levels of magnesium in the body. It has been shown to reduce the frequency and intensity of a headache.

© Copyright Body, Mind & SoulHealer 2006. All rights reserved. Dr. Rita Louise, PhD is a Naturopathic Physician and it is her unique gift as a medical intuitive that enlivens her work. Author of the books "Avoiding the Cosmic 2x4" and "The Power Within", let Dr. Rita assist you bringing health, healing and wholeness back into your life. She can help you identify what is really going on and provide you with straightforward holistic guidance and advice. Visit http://www.soulhealer.com or call (972) 475-3393 for more information.

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Demand for Organic Food Outstrips Supply
July 6, 2006
By LIBBY QUAID

WASHINGTON (AP) - America's appetite for organic food is so strong that supply just can't keep up with demand. Organic products still have only a tiny slice, about 2.5 percent, of the nation's food market. But the slice is expanding at a feverish pace.

Growth in sales of organic food has been 15 percent to 21 percent each year, compared with 2 percent to 4 percent for total food sales.

Organic means food is grown without bug killer, fertilizer, hormones, antibiotics or biotechnology.

Mainstream supermarkets, eyeing the success of organic retailers such as Whole Foods, have rushed to meet demand. The Kroger Co. (KR), Safeway Inc. (SWY) and SuperValu Inc., which owns Albertson's LLC, are among those selling their own organic brands. Wal-Mart Stores Inc. (WMT) said earlier this year it would double its organic offerings.

The number of organic farms - an estimated 10,000 - is also increasing, but not fast enough. As a result, organic manufacturers are looking for ingredients outside the United States in places like Europe, Bolivia, Venezuela and South Africa.

That is no surprise, said Barbara Robinson, head of the Agriculture Department's National Organic Program. The program provides the round, green "USDA Organic" seal for certified products.

Her agency is just now starting to track organic data, but Robinson believes the United States is importing far more organic food than it exports. That's true of conventional food, too.

"That is how you stimulate growth, is imports generally," she said. "Your own industry says we're tired of importing this; why should I pay for imports when I could start producing myself?"

"We're doing a lot of scrambling," said Sheryl O'Loughlin, CEO of Clif Bar Inc. "We have gotten to the point now where we know we can get a call for any ingredient."

The makers of the high-energy, eat-and-run Clif Bar needed 85,000 pounds of almonds, and they had to be organic. But the nation's organic almond crop was spoken for. Eventually, Clif Bar found the almonds - in Spain. But more shortages have popped up: apricots and blueberries, cashews and hazelnuts, brown rice syrup and oats.

Even Stonyfield Farm, an organic pioneer in the United States, is pursuing a foreign supplier; Stonyfield is working on a deal to import milk powder from New Zealand.

"I'm not suggesting we would be importing from all these places," said Gary Hirshberg, president and CEO of Stonyfield Farm Inc. "But for transition purposes, to help organic supply to keep up with the nation's growing hunger, these countries have to be considered."

The dilemma of how to fill the gap between organic supply and demand is part of a long-running debate within America's booming organic industry. For many enthusiasts, organic is about more than the food on their plates; it's a way to improve the environment where they live and help keep small-scale farmers in business.

"If organic is something created in the image of sustainable agriculture, we certainly haven't accomplished that yet," said Urvashi Rangan, a scientist for Consumers Union. "What people do have to understand is if that stuff comes in from overseas, and it's got an organic label on it, it had to meet USDA standards in order to get here."

The issue causes mixed feelings for Travis Forgues, an organic dairy farmer in Vermont.

"I don't like the idea of it coming in from out of this country, but I don't want them to stop growing organic because of that," Forgues said. "I want people to say, 'Let's do that here, give a farmer another avenue to make a livable wage.'"

A member of the farmer-owned Organic Valley cooperative, Forgues got his dairy farm certified nearly 10 years ago. Organic Valley supplies milk to Stonyfield.

Switching to organic is a difficult proposition. Vegetable grower Scott Woodard is learning through trial and error on his Putnam Valley, N.Y., farm. One costly mistake: Conventional farmers can plant seeds when they want and use pesticides to kill hungry insect larvae. If Woodard had waited three weeks to plant, the bugs that ate his seeds would have hatched and left. Organic seeds can be double the price of conventional.

"There's not a lot of information out there," Woodard said. "We try to do the best we can. Sometimes it's too late, but then we learn for next time."

Stonyfield and Organic Valley are working to increase the number of organic farms, paying farmers to help them switch or boost production. Stonyfield, together with farmer-owned cooperative Organic Valley, expects to spend around $2 million on incentives and technical help in 2006, Hirshberg said.

Other companies offer similar help. And the industry's Organic Trade Association is trying to become more of a resource for individual farmers.

Caren Wilcox, the group's executive director, described how an Illinois farmer showed up in May at an industry show in Chicago.

"He said, 'I want to get certified. Help me,'" Wilcox said. "It was a smart thing to do, but the fact that he had to get into his car and go down to McCormick Center says something about the availability of information."

In the meantime, manufacturers like Clif Bar and Stonyfield still prefer to buy organic ingredients, wherever they come from, instead of conventional crops in the U.S.

"Anybody who's helping to take toxins out of the biosphere and use less poisonous chemicals in agriculture is a hero of mine," Hirshberg said. "There's enormous opportunity here for everybody to win, large and small."

Organic Trade Association

National Organic Program