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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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Sunday  August 21, 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
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Greetings and thank you for subscribing! 

I told you I was going to relax and I am. A good book on the patio swing and I'm happy. Hope you can do the same... Have a great rest of the weekend as tomorrow comes soon...

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Something To Think About
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If you're still eating ramen noodles, please consider the damage it may be doing to your health. It is loaded full of sodium, MSG,  practically no nutrients and the noodle blocks are fried before they are dehydrated to form those fun little noodles.

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Risking Your Health With Tape?

The next time you're in the hospital and need an intravenous tube in your arm, be aware that you might be at risk.

The Journal of General Internal Medicine points out that those intravenous lines are held in place with adhesive tape, and 74 percent of those pieces of tape are carrying colonies of possibly harmful bacteria.

So, make sure the nurse tears off the outer layer of the tape and throws it away. Even though the outside of the tape roll may have bacteria on it, the inside of the tape is almost always safe to use.

Tis The Season!
 
This week is no different as my husband brought in a fresh off-the-plant purple-black eggplant to be turned into a delectable food. One of his favorite things.
 
The purple nutrient rich Eggplant, hated by so many yet loved by a lot also.  I usually hear from people we offer fresh eggplant to; "I don't like eggplant because they are bitter." Well if they are not fresh that is the case but fresh off the plant they are not at all bitter and so different.
 
A member of the nightshade family, eggplant counts tomatoes, potatoes and peppers as cousins.
 
The Spaniards of the 16th century called eggplants berengenas, or "apples of love," while some of the botanists of northern Europe of the same period called the species Mala insana, or "mad apple," because they thought that eating it would make a person insane. Equally unfounded was the idea in medieval Europe that it had remarkable properties as a love potion. The history behind the eggplant is long and surprising to many, therefore I will let you click to read as it would take too much room in the ezine.   Click Here for Eggplant History
 
Some will tell you that an eggplant is low in nutrients but I beg to differ. The following Minerals are found in them; Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Selenium and vitamins haven't been left out either, they include; Vitamin C, A, B-6, E, B-12, DFE, Riboflavin, Niacin, Pantothenic acid, Folate and Retinol. I would not call that low in nutrients?
 
Eggplant comes in several varieties.
 
Most often found in stores and gardens are the Large Oval eggplant with various names such as; Dusky, Epic (tear-drop shaped), Black Bell (round to oval, productive), Black Magic, Classic (elongated oval, high quality), Black Beauty, Burpee Hybrid, Ghostbuster  9white, slightly sweeter than purple types oval). Oval Santorini (Whimsical in nature, white in color, this particular 'fruit' needs no watering. Sweet to taste, juicy and quite delicious, this eggplant is beloved by chefs since it does not absorb oil. Lovers of good cuisine should be aware that only in Santorini can one sample this unique delicacy.)
 
Then there are thinner elongated types; Ichiban, Slim Jim,lavender, (turning purple when very small as a peanut) Little Fingers (6 to 8 inch).
 
With a third type and usually looked at as edible ornamental eggplant called the Easter Egg (small white, egg-sized, shaped, turning yellow at maturity).
 
The nutrients vary slightly from one type to the other but all quite nutritious and healthy!
 
Eggplant stores poorly and prefers a temperature of 50 degrees, and therefore doesn't keep very well at room temperature or in the refrigerator. So growing your own is the smart move to assure freshness or if you purchase at the store should be used within the next 48 to 72 hours.
 
Here is a great Greek Style Eggplant dish that most love!
 
Stuffed Eggplant Greek Style
 
INGREDIENTS:
 
4 large eggplants
1/2 cup olive oil
Coarse kosher salt and freshly-ground black pepper
4 onions, chopped medium
6 garlic cloves, chopped
1 28-ounce can whole, peeled tomatoes
1/4 cup parsley
2 tablespoons basil
1/2 teaspoon cinnamon
2 tablespoons red wine vinegar
2 pounds ground lamb
1/2 cup white wine
1/2 teaspoon cumin powder
4 tablespoons butter, plus extra for baking
4 tablespoons flour
2 cups scalded milk
4 eggs
10 tablespoons bread crumbs
1 cup crumbled feta cheese
 
PREPARATION:
·Prick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven until soft, 35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants lengthwise into 1/2-inch pieces. In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side.
Drain on paper towels and sprinkle with kosher salt.
 
SAUCE:
· In a saucepan heat 1 tablespoon olive oil over medium heat, add 1 chopped onion and 2 chopped garlic cloves and saute until tender. Add tomatoes and their liquid. squeeze the tomatoes in your hands into broken into coarse chunks. Add parsley, pepper, basil, cumin,  cinnamon and vinegar. Bring the sauce to a boil, then reduce to a simmer and cook, uncovered,  until sauce becomes thick, about 20-30 minutes.
Yield: 3 1/2 cups sauce.
 
PREPARATION FOR THE LAMB FILLING:
· Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes.
·Add lamb and brown well, breaking up pieces with a wooden spatula until the pieces are no larger than 1/4 inch.
·Add wine, bring to a boil and cook until wine has reduced almost completely.
·Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat and simmer 1 hour.
 
BECHAMEL SAUCE:
·In a saucepan melt butter over medium-low heat and gradually whisk in flour to make a roux.
Cook 1 minute, whisking constantly, but do not let the roux get brown.
Slowly whisk in warm milk. Bring bechamel sauce to a slow boil, whisking constantly,
then reduce heat to barely simmering and cook 20 - 25 minutes until smooth and thickened.
Remember to stir occasionally so as not to let the sauce stick. Season with salt, pepper and nutmeg. Let cool slightly.
·In a bowl whisk the eggs and then whisk in spoonful of sauce to warm the eggs so they will not scramble.
Slowly whisk in the remaining sauce and adjust seasoning to taste, if needed.
 
FINAL ASSEMBLY:
 
·Preheat oven to 350 degrees. In a large baking dish or lasagna pan (18x8x3-inches) sprinkle 2 tablespoons bread crumbs in bottom and cover evenly with half of eggplant. Drain as much oil from meat mixture as possible (can squeeze meat in a paper towel) and spread over eggplant; top with half of the feta cheese, then with half of remaining bread crumbs. Layer remaining eggplant, then bechamel sauce, remaining feta cheese and remaining bread crumbs in even layers.
Dot top generously with butter. Bake 45 minutes until bubbly and top is well-browned. If necessary, brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve.
Serve with extra tomato sauce, if desired.
 
Serves 12
 
Enjoy this great food!
Lena

More Hawaiians Practicing Native Healing
Aug 18, 2005
By RON STATON

WAIANAE, Hawaii (AP) - It was Tuesday and the high school volleyball player had a painful sprained finger, but she really wanted to play that Friday.

So she and her family sought out a practitioner of Native Hawaiian healing. The practitioner pounded leaves of a plant, mixed it with a pinch of Hawaiian salt, massaged the girl's arm, and placed the mixture on the injured finger.

"Her mother later told me the pain went away and the girl was able to play on Friday," said the healer, Alapai Kahuena.

A growing number of Hawaii residents are turning to traditional healing methods long practiced in these lush Pacific islands as an alternative or in addition to visiting a regular doctor.

Despite a shortage of Hawaiian healers, Native medicine is being combined with standard approaches in state-supported health care programs. The University of Hawaii also has a new department that recognizes and studies Hawaiian medicine.

With skyrocketing drug and health care costs, Native Hawaiian healing is part of a national trend in recent years toward non-conventional approaches to medical care.

A Harvard study released in January found that 35 percent of Americans have used some form of alternative healing. The National Center for Complementary and Alternative Medicine, part of the National Institutes of Health, found that more Americans are using Yoga, meditation, herbs, special diets and other healing methods.

If the number who believe in the healing power of prayer is added, the study showed that close to two-thirds of Americans have sought something other than doctors and medicine to treat physical ills.

"People are not happy with Western medical treatment and are seeking alternatives," said Babette Galang, complementary health officer for Papa Ola Lokahi, a nonprofit group set up to improve the health and well-being of Native Hawaiians.

Traditional healing goes on in a variety of settings around the islands - in clinics and community health centers as well as private homes and public parks.

"We're not just talking about Hawaiians," said Galang. "The Chinese brought their medicines, and many Chinese herbal shops are found in Chinatown."

Kahuena frequently uses an herb called olena, a ginger family plant also known as turmeric, to treat several ailments. It is anti-bacterial and anti-inflammatory, she said. In the case of the volleyball player, she used leaves of ha'uoi, a plant also known as verbena.

Kahuena said she tries all herbs before prescribing them, and is using olena herself for treatment of diabetes and heart problems. She hopes eventually to be free of her Western medicines.

"People want a quick fix but that's not how it works," Galang said. "It's a whole way of looking at life, a whole way of living, taking care of yourself."

Another major part of traditional healing is the spiritual element.

"It's all very spiritual, like how American Indians speak of a higher power, such as Mother Earth," Galang said.

The state realized the need for a greater emphasis on Native healing in the 1980s after studies found that Hawaiians' health was lagging when compared to other groups. Papa Ola Lokahi was established to develop the infrastructure to address concerns of the studies.

A lingering concern is regulation. Traditional healers are exempt from state licensing, but their qualifications are reviewed by elder councils affiliated with the health care systems, and in turn reviewed by a Native Hawaiian health board, said Hardy Spoehr, executive director of Papa Ola Lokahi.

"Some say cultural practices are protected under the state constitution, but others say there needs to be some kind of oversight from the Hawaiian community," Spoehr said. Papa Ola Lokahi is organizing a conference early next year to deal with this issue.

The University of Hawaii's medical school recently created its Department of Native Hawaiian Health, which is committed to improving the health and wellness of Native Hawaiians while embracing traditional Hawaiian values and practices.

"We believe Western medicine can be complemented by traditional practices to maximize the health of our people," said Dr. Kalani Brady, a family practitioner and vice chairman of the department.

The medical school's new Kakaako campus has a la'au garden that includes plants used in traditional healing.

Native Hawaiian Healthcare

 University of Hawaii Dept of Native Hawaiian Health

National Center for Complementary and Alternative Medicine