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 November 14, 2004
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=> IN THIS ISSUE!
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==> Editors' Ranting & or Warnings
==> Something To Think About
==> Health 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 thank you for being a faithful subscriber! If you had trouble accessing Friday's ezine, I'm sorry but it was beyond my control. My host company gave me a long notice about something being down and they were working on it and would have it up by Sunday. Surprise all was back up and working by Saturday early...

I do hope your weekend is a relaxing and restful one. We're experiencing cold, wind and intermittent rain, for which we are so thankful. I look out the window at the few golden leaves left on bushes and trees and know that even though its not officially winter it really is winter.

I think today's thought is a good place to put a bit of a smile on your face or a frown depending on how you look at it. Also pay close attention to today's SOMETHING TO THINK ABOUT as that is not funny!

We are expecting cold and rain for the weekend, so I will hunker down around the fireplace and try to accomplish gift tasks...

Ask Lena Health Q & A Archives Click Here

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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NICOSIA - In their struggle to cope with an invasion of desert locusts, Cypriot farmers may do well to turn to a U.N. site that counsels if you can't beat them eat them.

Locusts are rich in protein and can be stir-fried, boiled or roasted, is one nugget of information provided by the Rome-based Food and Agriculture Organization in a drive to help deal with locust swarms that have landed in Cyprus from Africa.

"Here are a few local recipes from locust-affected countries," a page on the FAO Web site says.

"Please send us yours!"

One recipe from a tribe in southern Africa advises grinding roast locust to a fine powder to eat on a journey. "The legs, when dried, are especially relished for their pleasant taste."

"Take several dozen locust adults, preferably females, slit the abdomen lengthwise and stuff a peanut inside," a Cambodian recipe suggested. "Then lightly cook the locusts in a wok or hot frying pan, adding a little oil and salt to taste. Be careful not to overcook or burn them."

Eating locusts has been documented from Biblical times. According to the Christian new testament, John the Baptist survived on locusts and honey when he was in the desert - even though some question whether it was locusts he actually ate as the Greek name "acridae" can also mean the tips of plants.

The locusts reached eastern Mediterranean countries in early November after the worst infestation recorded in Africa for more than a decade.

REUTERS NEWS SERVICE

LENA'S NOTE: If you read the bible in its original Hebrew language you will find the Locusts John the Baptist ate were actually locust beans and if you wish to see one of the Locust bean trees go to the LA Arboretum and tour the Bible Plant section in Pasadena California...

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Patients with cirrhosis (a chronic condition of the liver where scarring distorts the normal structure and regrowth of liver cells) have 30 percent less zinc in their bloodstream than healthy individuals. The most critical impact of this deficiency is that zinc assists an enzyme known as OTC (ornithine transcarbamylase) to metabolize ammonia. As a result, cirrhosis patients who are deficient in zinc suffer from a build-up of ammonia, which raises the risk of encephalopathy.

The research hasn't reached a definitive conclusion yet, so it may be a while before it reaches the mainstream. But since zinc supplements are still very safe, there's no reason you can't benefit from them in the meantime.

Keep in mind that zinc inhibits copper absorption and usually any supplementation with zinc should be accompanied by a corresponding dose of copper. However, one of the many causes of cirrhosis is Wilson's Disease, which is an abnormal storage of copper in the liver. Thus, whenever zinc is being considered at therapeutic doses, it should be under the care of a natural medicine physician who can monitor all of your nutrient levels and ensure that you are getting the proper balance for your condition.

LENA'S NOTE: Like I keep telling you, every disease or illness is missing several minerals!

Beets or beetroot! So bashful they keep their heads in the ground.

Some refer to this purplish wonder as beets others as beetroot. Either way is correct. Some people only eat the root bulb but the greens are very nutritional and tasty and one of my favorites.

Once you've tasted fresh beets in the peak of their season from June through October, you'll delight in their sweetness and versatility. I should mention that they have the highest sugar content of all the vegetable kingdom. There are factories that process the sugar from the beets, called Sugar Beet Factories!

Beets and beet greens contain the health building minerals calcium, Iron, magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium along with the vitamins C, B-6, B-12, A, E, Thiamin, Riboflavin, Niacin, Pantothenic acid, Folate, and Retinol.

Experts believe that the red pigmentation of beetroot contains certain anti-cancer agents. Beetroot has for many years been used as a treatment for cancer in Europe. Specific anti-carcinogens are bound to the redish/purple coloring, which supposedly helps fight against cancer and beetroot also increases the uptake of oxygen by as much as 400 percent. Additional studies are taking place to add support to these claims.

The green leafy part of the beetroot contains beta-carotene and other carotenoids,(Carotenoid refers to plant pigments - of which there is a family of about 600 different types. These all function as antioxidants. The yellow, orange, and many of the red pigments in fruits, vegetables, and plant materials are usually carotenoids.) The roots and greens are especially good for women during their menstrual period and those planning pregnancy.

Preparing raw beets requires a mindset; put on an apron, to catch the splatter and roll up your sleeves. Next, tell yourself that for that entire day you will be the proud owner of a pair of red hands that look like you just killed someone unless you wear gloves. Then, get to work on the beets.

For salads, cut off the root and stem ends, peel and coarsely grate the beets. Place them on the top of an individual salad as a garnish or serve them in a separate bowl tossed with seasoned rice vinegar to be passed at the table. If you toss the beets into the salad, the entire salad will blush. Sometimes this may be a desired effect when you want to give your veggies a rosy glow.

Beets are famous for blushing or, more commonly called bleeding. To reduce bleeding and preserve more of the flavor as well as the nutrients, cut beet tops off, leaving at least 1" of stems intact. Usually when you buy fresh beetroot it will still have the leaves and stalks attached. To cook the beetroot simply cut off the stalks making sure to leave some of the stalk in tact as it helps to hold in the nutrients.

Beetroot can be steamed or cooked in boiling water. Cooking time can be from 20 to 50 minutes depending on the size of the beetroot and your desire for soft or crunchy. Test the beetroot with a skewer: when it's soft to your desire, remove it from the heat and cool it under running water - this will make the skin easier to remove for serving.

Try raw:
Grated finely can add to other vegetables.
Mix grated beetroot with raspberry vinegar or seasoned rice vinegar.
Mix grated beetroot, grated orange rind and orange juice for a tasty salad.
Plain grated beetroot is great on hamburgers or veggie burgers.

You can serve cooked beetroot as a hot vegetable accompaniment to a meal; or allow it to cool and slice it to put on a homemade burger. Cut into cubes and stir-fry it with some steamed cubed potatoes and pumpkin. Add a little garlic and some diced onions ? this makes a delicious vegetable dish to serve with the rest of your meal.
Roasted: To roast the beets, its best to peel them and cut off the root and the stem ends. Slice them, toss or spray a tablespoon or two of Olive oil, and spread them out on a roasting pan. Roast at 400 for about 25 - 30 minutes, turning mid way through. To add a little pizzazz, when tossing them in the oil prior to roasting, sprinkle with salt and some dried thyme, dill, marjoram, or oregano ad onion chunks for more flavor.

Prepare the greens as close to the purchase time as possible to retain all those health benefits. Wash them thoroughly, and coarsely chop. Add enough water to cover the bottom of the saucepan by 1/2". Squeeze in the juice of one half lemon and add a little salt, onion powder, lemon pepper and a hint of cayenne. PACK greens into a smaller saucepan than you might think you need--one bunch of beet greens cooks down to practically nothing! Cook uncovered over high heat, which allows some of the oxalic acid in the greens to escape, a desirable process, since oxalic acid inhibits the absorption of calcium contained in the greens.

Today's recipe is from a former patient whose mother won a Betty Crocker baking contest with it years ago and a lot of money, but she gave the recipe to me so don't worry about it being a copy write problem! This is oh so good and even my kids and grandkids eat it without knowing what's in it? Color is nice as well as delightful flavor?

Beet Cake
By Louise Stewart

Oil and flour 2 round cake pans
Heat oven to 350?

Ingredients:
1 ½ cups olive oil
2 cups sugar
3 eggs
2 cups flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon salt
1 cup crushed pineapple (drained)
1 cup Flaked coconut
1 cup chopped nuts (pecan or walnuts)
1 cup cottage cheese
1 cup shoestring beats with juice

Begin by;
Beating with mixer olive oil, sugar, eggs until thick and lemon yellow;

Add to it flour, baking soda, ground cinnamon, salt mix for 2 to 3 minutes.

Add and Mix by hand the following
Crushed pineapple (drained), coconut, chopped nuts, cottage cheese

Mix well then add beats with juice and stir until mixed thoroughly and evenly colored.

Pour even amounts into 2 cake pans.
Put into oven and 350?, bake 1 hour or until cake springs back when touched lightly.

This is best frosted with the old fashioned Philadelphia Frosting;

Cream together the following ingredients for philly frosting'
1- box powdered sugar
1- stick (4 oz.) butter
1- tsp pure vanilla flavor

When creamed put one-fourth of the icing on the first cake layer and spread. Top that with second cake layer and frost whole cake or just the top, either way works well? refrigerate until ready to eat.

Enjoy this delightfully healthy dessert!
Lena

To "E" or not to "E"?

I'm sure your news service carried ridiculous headlines from last week stating that vitamin E supplementation does more harm than good. A meta-analysis published online in the Annals of Internal Medicine reviewed the results of 19 clinical trials on vitamin E.

Dr. Julian Whitaker, one of the foremost vitamin knowledgeable physician/scientist's who has advocated vitamins for healing for years with huge successes gives his research and knowledge behind these reports!

He begins with; "Researchers reported that taking high doses of vitamin E (greater than 400 IU per day) increased risk of all-cause mortality and concluded that high dose vitamin E supplements should be avoided.

Now, let's take a look at what you didn't read and why this recommendation is absurd.

First, the participants in this review of studies were already suffering from a wide range of medical conditions from heart disease and cancer to kidney disease and Alzheimer's. As the researches themselves admitted, it's impossible to ascertain if results would be the same in a healthy population.

Second, the statistical analysis is suspect. Only nine of the 19 studies focused solely on vitamin E, while 10 looked at vitamin E combined with other vitamins and minerals. Thus, any outcome can hardly be conclusive.

Therefore, headlines screaming "Vitamin E may raise death rates" or "Vitamin E might make heart disease worse" are irresponsible, unfounded, and an unnecessary scare tactic.

The benefits of vitamin E supplementation are well documented. I emphatically believe that not only is the use of vitamin E safe, but highly therapeutic. Thousands of studies support vitamin E's role in cardiovascular health, immune function, and a number of other conditions.

The Institute of Medicine and the federal government agree that vitamin E is safe at levels as high as 1600 IU per day for natural vitamin E (the form I recommend you use) or 1000 IU of synthetic vitamin E, the form most likely used in this study. According to the Council for Responsible Nutrition, "This meta-analysis provides no convincing evidence to the contrary."

The publicity surrounding this story simply confirms the mainstream media's inherent bias against nutritional supplements."

Another knowledgeable researcher, Aileen Burford-Mason, PhD, gives her opinion:

Over half a century ago the Shute brothers - medical doctors in Ontario - pioneered the use of vitamin E for the treatment of heart disease-related conditions, such as intermittent claudication, angina, thrombophlebitis and the prevention of and recovery from heart attacks. Suspecting that synthetic vitamin E, first synthesized in 1938, might not have the same benefits as natural or food form, they used vitamin E prepared from wheat germ oil.

You might ask why synthetic vitamin E is still used in clinical trials, when there have been questions raised about its efficacy and safety for several decades? It's hard to say. Maybe it is because it's cheaper. Or perhaps because most of the studies using it were piggy-backed onto drug trials ? one in a trial of statin drugs in heart patients, and the other of Hormone Replacement Therapy (HRT) in post-menopausal women ? and the drug companies who make the synthetic form may have donated it.

You might also ask why the researchers who produced these latest meta-analyses failed to separate out studies using the different forms of vitamin E before doing their analysis. After all, the first rule of science is to eliminate all possible sources of bias. If a detrimental effect was seen only with synthetic vitamin E, then lumping together studies using synthetic and natural vitamin E introduces a source of error.

The challenge to the researchers now is recognize that the form of vitamin E used in different clinical trials is a confounding variable, and to repeat their analyses, this time, clearly distinguishing between the different forms.

The only way we will know for sure if there are risks attached to taking vitamin E supplements is to evaluate the safety of natural and synthetic supplements separately. After all, if synthetic vitamin E has a detrimental effect, as has been suspected for some time, we need to know.

Aileen Burford-Mason is an immunologist and nutritional consultant in Toronto

For the complete text of the Annals of Internal Medicine study, go to http://www.annals.org/.

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