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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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Friday  July 29, 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! 

It is highly probable that Sunday's "A Natural Environmental Health Facts" and Monday's "Ask Lena Health Q & A" will not publish. We will be out of town for a funeral of a dear friend and I have not yet been able to establish whether I will have computer access or even wish to publish as I do not wish to give you less than my best efforts.... If that is the case all ads will be running late for a few issues... I will be available by cell phone if you find it absolutely necessary to contact me from today through Monday...

Our Monsoon season seems to have finally arrived and we are seeing cooler weather, albeit more humid, but I can handle that... On to organizing the rest of the week... Enjoy today's ezine!!!

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Lena

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

The original 1930s study pointing to the "benefits" of fluoride was funded by the aluminum industry! Since fluoride is a by-product of the aluminum manufacturing process, wouldn't it have been smart on their part to convince our politicians that fluoride was good for us? A Harvard University doctoral student did just that several years ago - and found some of the most conclusive evidence yet that fluoride increases the risk of bone cancer, especially among kids.

According to a recent Associated Press expose, the student's findings, presented as her 2001 doctoral thesis, pointed to a strong correlation between high levels of fluoride in tap water and osteosarcoma (bone cancer) in boys aged 5-10. These are almost the exact same findings as a 1991 U.S. Public Health Service study which found that rates of bone cancer were significantly higher among young men in fluoridated-water communities as compared to areas where the water wasn't fluoridated...

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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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Preventive Hydrating drinking

In this summer heat hydration is important and especially those who are taking part in activity of any kind...

The first rule of hydration is just remembering to drink. If a cyclist waits to drink until he's thirsty, "that means you're too late," and probably dehydrated, said Dr. Robert Vaughan, an exercise physiologist with the Baylor Tom Landry Fitness Center.

Cyclists who are perspiring heavily might still feel cool because the wind is drying their sweat, he said. Swimmers can have the same problem.

A general rule is to drink 8 ounces ? or about a coffee cup's worth ? of fluid every 15 minutes. That's for people out on a serious ride, he said.

"If you're just out riding around the neighborhood, you don't want to chug at that rate," he said.

Cyclists also should monitor hydration between rides, he said. By weighing themselves before and after a ride, they can see how much water weight they've lost.

Dr. Antonio said he just encourages people to drink as often as they can - preferably sports drinks - because it's a challenge to replace the moisture lost through perspiration.

Gulping down a few sports drinks during a ride will also give a cyclist an energy boost and, depending on the drink, will help muscles recover after the ride, he said.

"When you drink water, the only thing you're replacing is fluid lost through sweat. It keeps you from dying from heatstroke, but it has no effect on performance," he said.

He suggested Powerade and Gatorade for getting fluid and carbs for energy, along with electrolytes such as sodium and potassium.

Though people hear more about cutting down on sodium because of its ties to high blood pressure, Dr. Antonio said sodium is actually necessary for all sorts of body functions including nerve conduction and muscle contraction.

Other products such as Accelerade and Amino Vital also have protein to minimize muscle damage, he said.

You either love it or you hate it!
 
"Abelmoschus esculentus" and also "Hibiscus esculentus".
 
There aren't usually too many in between like or dislike it... I personally love it pickled, steamed or sauteed...
 
Heart healthy, long pointy ended fuzzy, vegetable that can make you itch when picking fresh! Known in various parts of the world as Okra, Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers, Gombo, Kopi Arab, Kacang Bendi, Bhindi (S. Asia), Bendi (Malaysia), Bamia, Bamya or Bamieh (middle east). Apparently Gumbo is Swahili for okra. In Portugal and Angola, okra is known as Quiabo (plural: Quiabos). In Japan it is known as okura. Patrick Taylor adds: "Okra has found its way to Taiwan, where it's called "qiu kui" (pronounced cheeoh kway).  Check out the potassium and calcium content below, making them great heart and bone builders.
 
"Okra is found in its wild state on the alluvial banks of the Nile and the Egyptians were the first to cultivate it in the basin of the Nile (12'th century BC). It was then introduced into North Africa to the Mediterranean, the Balkans, and India. It arrived then in the Americas at Brazil (1658), Dutch Guinea and at New Orleans before extending in the United States and going up to Philadelphia in 1781."  Or so some say.
 
In the 1800's slaves from Africa used ground okra as a part of their diet, and this apparently led to the use of ground okra seeds as a coffee substitute by other southerners during the American Civil War blockades of the 1860's. Even today, ground okra is used in West Africa to make a "...local soup made from dried and ground okra, baobab leaves or rosselle. Fish sometimes is added into it . I wasn't there so I don't know that for sure?
 
Best and most tender when picked at approx. 3 inches in length. Picking the pods while wet may darken the skin, but the taste is not affected. We usually pick ours at mid day so they retain that bright green color. Picking every other day means less that the goats get from getting tough on us. Yes, my husbands pet goats get the tough ones and love them.
 
I grew up eating southern fried okra and I thought that was the only way you should eat it. Then my husband came along with his garden, which includes okra and one day, while he was giving me his weekly tour of his pride, he pulled off a couple of pods of okra and handed one to me to eat. Now I was sure that was a really dumb thing to do but he finally convinced me and I have been a raw okra fan ever since. Try it; you'll like it even if you've never liked okra before. I've seen it happen over and over with visitors to his garden as he repeats what he did with me to them. Our next favorite way of eating okra is steamed or boiled, both are equally tasty. I sometimes add a little rice vinegar just for a change in flavor. I also pickle several jars of okra every year. I make them spicy as my grandchildren will then eat them. (Recipe at end of article) If you cook okra in brass, iron or copper the pan will darken almost black.
 
Nutrition Facts (1/2 cup cooked okra) 4 or 5 pods.
 
Calories 25
Dietary Fiber 2 grams
Protein 1.52 grams
Carbohydrates 5.76 grams
Vitamin A 460 IU
Vitamin C 13.04 mg
Folic acid 36.5 micrograms
Calcium 50.4 mg
Iron 0.4 mg
Potassium 256.6 mg
Magnesium 46 mg
 
Raw will contain much more nutrients as they have not leached out!
 
The super fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract. Okra not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. But it doesn't stop there... The okra fiber, absorbing water and ensuring bulk in stools, helps prevent and improve constipation. Fiber in general is helpful for this but okra is one of the best, along with ground flax seed and psyllium. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic many people abhor. Making it great for those with IBS?
 
This incredibly valuable vegetable not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems if not evacuated, but then assures easy passage out of the body of same. Unlike some prescription and over-the-counter drugs for this, the veggie is completely healthy, non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economical.
 
Okra can be frozen or pickled for storing.
Frozen: Start with freshly picked okra. Wash, cut the stems off, being careful not to cut into seed chamber, otherwise the seeds may spill out. Blanch by putting into rapidly boiling water for about 3 minutes. Remove and cool immediately by placing under cool running water. Pat dry, pack in plastic bags, seal tightly and place in the freezer. Unblanched okra will quickly lose its nutrient content, flavor and turn dark. Should keep well up to a year.
 
Canned: Making spicy canned okra is simple and easy!
 
Lena's Pickled Spicy Okra:
 
Step 1:
Wash wide mouth pickling jars in dishwasher for maximum germ killing, or in hot soapy dish water and rinse in boiling water.  
Fill canning pot with water and begin heating on stove. (Any pot that will hold pint size jars and can be covered with water, such as a spaghetti cooker will work. You will need to put a rack of some sort in the bottom so jars will not be in direct contact with bottom of pot.)
 
Step 2
Wash okra and trip stem. Do not cut into pod as seeds will fall out and you will have nothing but slime...
 
Step 3
Pickling liquid:
2 cups white vinegar
4 cups purified/filtered water
1/3 cup sea salt
 
Put on stove and bring to boil. Stir until salt is dissolved. Keep hot until ready to pour into jars.
 
Step 4
Put lids and seals in a pan of boiling water for 5 minutes immediately before putting on jars.
 
Step 5
Fill hot jars with cleaned and dry okra.
Add 2 cloves fresh garlic, 1 jalapeno pepper sliced, more if you like really hot. Or put 1/4 teaspoon cayenne pepper? ? teaspoon dill seed or 1 teaspoon fresh dill. 1 small or medium bay leaf.  Pour boiling pickling liquid over okra and spices, leaving about ½ inch of top. Wipe rim with moist paper towel or cloth. (Anything on the rim will prevent sealing of jars, hence spoiled okra. ) Put hot lid and seal on jar.
 
Step 6
Put jars into canner, making sure water covers the tops and about ? inch above. Boil for 10 minutes. Remove jars from water to a clean cloth covered surface to cool. You may hear popping sounds coming from the jars as they cool and sealing takes place.
 
Enjoy!
Lena

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