5 April 2011

Worth Your Consideration

End irresponsible relationships between medicine and industry.
Public health organizations like the American Heart Association and the American Dietetic Association should avoid partnerships, endorsements, or financial ties with industry that compromises their independence and credibility. Coca-Cola sponsoring events at the American Dietetic Association, or the American Heart Association promoting chocolate sugary cereals as heart healthy because they have a few grains of whole wheat--is this credible?
SOURCE

CFL Lights: A Risky Change

UPDATE: 4 April 2011 - 
Mercury in new light bulbs not being recycled, escaping to environment


The nation's accelerating shift from incandescent bulbs to a new generation of energy-efficient lighting is raising an environmental concern -- the release of tons of mercury every year.
The most popular new light -- the curly cue, compact fluorescent light bulbs, or CFLs -- account for a quarter of new bulb sales and each contains up to 5 milligrams of mercury, a potent neurotoxin that's on the worst-offending list of environmental contaminants.
Demand for the bulbs is growing as federal and state mandates for energy-efficient lighting take effect, yet only about 2 percent of residential consumers and one-third of businesses recycle them, according to the Association of Lighting and Mercury Recyclers. SOURCE

24 Aug 2010 - Before buying in to the push to have you convert to HAZMAT CFL light bulbs, you may wish to review this information we have pooled from Natural Health News.

Mar 22, 2008
For many years I tried to explain to people that there was a hazardous risk to using CFL light bulbs, now being promoted by all those greenies that jumped on the bandwagon without doing all the necessary research. 
Jan 05, 2008
For several years now we have been warning against the use of CFL low energy fluorescent light bulbs based on their mercury content and the EMF emitted from the transformer (like the ballast in fluorescent tube lighting) as a health ...
Jan 17, 2009
Over the past two years on this blog (Natural Health News) we have posted about a dozen articles regarding the risks of CFL light bulbs to your health. Many other warnings were sent in our newsletter, taught in our classes, ...
Oct 22, 2008
Perhaps the ultimate "alternative to the alternative," the LED (light-emitting diode) light bulb may well dethrone the compact fluorescent (CFL) as king of the green lighting choices. But it has a way to go yet in terms of both ...
Keep Safety In Mind with CFL Bulbs
Dec 19, 2007
In Parliament (UK) a recent discussion was brought up in regard to the much advertised CFL light bulbs. What is never mentioned in all the advertising and promotion of these bulbs as a means to save energy is that they are a hazardous ...
Jan 05, 2008
While the EPA is not doing its job at the Bunker Hill Superfund site, it has finally come out of the wood work to tell you these bulbs are considered a hazardous waste. However, it is the BBC and NOT the US media that is reporting - ...
Oct 17, 2008
The issue of rash being caused by sell phone use is not a new report. This type of reaction has been known for many years but this new study shows - once again - that what you don't know about using a cell phone can and will hurt you. ...
Aug 16, 2009
Colwood Mayor, David Saunders, explains that relief for EMS sufferers can only be obtained by limiting exposure to radiation-emitting devices such as cellphones, wireless technology, FM and cell transmitters and CFL light bulbs, ...
More Fooling the People
Mar 27, 2008
AVISTA Utilities, the City of Spokane, WSU and the (questionable) Lands Council want people to buy into replacing incandescent light bulbs with mercury and EMF toxic CFL bulbs. We have been educating about the risks of these bulbs - AND ...
Apr 23, 2007
If you are on the subscriber list to herbalYODA Says! you have received our Earth Day special issue on the CFL bulb. Yes, its that compact fluorescent light bulb (CFL) hawked every where as a way to reduce global warming. ...
Oct 02, 2007
Remember that there is a supposed ban on mercury, yet today WalMart gets acknowledged for hawking mercury containing CFL light bulbs and not telling you they contain hazardous waste (mercury, a heavy metal that is heavily toxic). ...

ART COURTESY: DEES; RENSE

See, It's Not Just Me About Green Tea

For many of those who have been following my work since the mid 80s, and a colleague or two over the years, there now is some additional data on risk from green tea.
We have reported on the risk of pancreatic cancer from green tea.
While I realize that most in the US go for headlines and hype rather than serious academic reporting, I am glad to have come across this data recently -
A recent study published in the journal, Biopharmaceutics & Drug disposition (Alemdaroglu et al, 2008), suggests that drinking either green or black tea may actually lower the bioavailability of folic acid. 
and
This and previous research suggests that consuming green or oolong tea is associated with lower serum folate levels in pregnant women.  Given the potential adverse effects of folate deficiency on fetal malformations such as neural tube defects, pregnant women should restrict their intake of these teas during pregnancy. This research suggests that trying to offset the effect of green tea consumption by supplementation with vitamins or dietary intake of folate may not be effective.  Pregnant women may incorrectly assume that green tea is a healthy option given its other known salutary effects.
Vitamin B9 is folate, B vitamins


Selections from 20+ posts found on Natural Health News 
Feb 03, 2011
Drinking coffee, decaf coffee, green tea or black tea was associated with a reduction in the risk of developing diabetes. For coffee, the reduction was dose-dependent, which is to say that the more coffee or tea drunk, the greater the ...
Feb 11, 2009
"We know that cancer patients look to green tea extracts among other natural supplements to complement their therapeutic regimens," Dr. Axel Schonthal, said in a statement. "We wanted to better understand how the compounds in green tea ...
Apr 01, 2008
I recall those coffee house days of my teens when I sipped well brewed high quality Oolong tea from time to time. I have to admit I enjoy it, but I limit my intake because I know the dark side of green tea. ...

4 April 2011

Detoxification 2011

Over 4 or 5 decades now I've been studying and using natural health.  One of the key foundations of this health model is detoxification, not to be confused or likened to "cleansing".

Because our environment becomes so much more toxic daily, cellular detoxification is part of my daily health regimen.


Creating Health Institute, the natural health education non profit organization I founded in 1988 continues to educate on this important subject.

 
This year we have a year long program, and we offer our rejuvenation cleanse as well.
You can't underestimate the importance of this process. 


The article that follows comes from a news letter I receive from Italy.  The point well taken is their note regarding  the use of vegetable broths.  Carleton Fredericks would be proud.
 

A natural body detoxification
The key reason for doing this is really because they genuinely work and a lot of people discover that these detox plans enables them to remain much healthier as well
There are lots of health food stores, nutrition experts, and a lot of people who perform body detoxification methods on their body on a daily basis. The key reason for doing this is really because they genuinely work and a lot of people discover that these detox plans enables them to remain much healthier as well. Obviously, there are many body detoxification methods which you can use, having said that, one only needs to discover the correct method that works for them. In the same way there are a large number of recipes that will tell you how to make an excellent stew, also there a large number of recipes that will tell you how to perform a body detoxification. Many of these recipes combine the natural remedies that needs to be taken at one time or another, however they all have a similar common goals, too.
If you're asking yourself why a natural body detoxification ought to be done, there can also be numerous reasons for it. In order to be successful with naturally cleansing the body, one should be aware of the total benefits that a detoxification can do for them. For instance, throughout time and over the years as men and women grow older their body and organs will become filled with toxins that are absolutely not necessary. These toxins live almost everywhere within the body and organs: they can be hiding inside the liver, the colon, the kidneys, the lungs, the bladder, skin, lymph nodes, along with a number of other locations through the entire body. Through a body detoxification, though, your body and organs is completely cleansed. The detoxification methods are just like having a total new person inside and out.
There are also numerous methods one which involves digesting raw juices and foods throughout the day or week that you've planned your detoxification method. For instance, there are numerous healthy juices that you can purchase in natural and organic health food stores; nevertheless, the easiest method to make sure that one is obtaining totally natural ingredients is to purchase them at a regular grocery store. By taking natural celery, spinach, broccoli, carrots, in addition to various spices of one's choosing, these ingredients and healthy foods ought to be combined inside a food processor or blender to produce natural juices. Vegetable and fruit juices, without having the aid of any sweeteners like sugars, would be the only kinds of juices that you should ingest throughout a detoxification.
Other items which should only be included in the diet are soups of all types. Even though vegetable soup is the ideal way to complete a body detoxification, there are numerous other kinds of herbal soups that are available in health food stores that will aid in a body detoxification. One must be aware, though, that vegetable broth is best for a detoxification and really should be used often.
The only real thing to include in your detoxification diet is water. Water ought to be the only liquid (apart from vegetable and fruit raw juices) that's ingested throughout the entire detoxification. It really is advised that one consumes no less than a gallon of water each day of the detoxification, unless of course the detoxification plan is just one day. If it is only one day then at least one-and-a-half gallons of water should be consumed.
On the whole, now you are able to see many of the very important reasons for performing a total body detoxification. These reasons, though, along with the natural steps towards a detoxification, will aid anyone with their total body cleansing goals!

by S. C.  04 April 2011 Teatro Naturale International n. 4 Year 3

Selections from over 30 detoxification posts from Natural Health News

Jul 06, 2007
In natural healing, or what the MedStapo refers to as CAM(complementary-alternative), varied approaches make liberal use of detoxification protocols. Detoxifying the body has been a coincident to all ancient healing traditions,
Jan 30, 2011
Now that spring is about to arrive in the northern hemisphere it is time to focus on detoxification and liver health. If you'd like a copy of our liver cleansing program, just send a donation to CHI and put detox in the note, and you'll ...
Jan 01, 2009
The topic is "The Importance of Detoxification for Health". This information was submitted by a reader and it offers some basic considerations that may be helpful for you. Common Things You Can Do to Stay Healthy Naturally ...
Apr 22, 2010
Cauliflower Stimulates detoxification Suppresses breast cancer cell growth Defends against prostate cancer. Cherries Alleviate arthritic pain and gout Lower "bad" cholesterol Reduce inflammation. Cranberries Alleviate prostate pain ...

I'm All Juiced Up


When I first started Weight Watchers, juice was one of the first things to go. Juice is high in calories and oftentimes sugar, and low in fiber and actual nutrition. This counts double for bottled juices. There are plenty of folks who believe whole heartedly in juicing at home, and for the sake of argument (and because I haven’t done enough research about the whole juicing thing) let’s agree that in this post, I am not disparaging juicing done at home from high quality veggies and fruits. I am however squarely addressing the millions and millions of ounces of juice (both sweetened and non-sweetened) that are purchased bottled in the US every year.


I stopped buying juice. It pissed me off. Apple juice, even when watered down fills up my kids’ tummies and that pissed me off. And then my kids would scream and throw tantrums for juice, and that would piss me off. And then I would hear parents talk about how juice was so healthful because it was like a serving of fruit and that would piss me off. And then that stupid Mott’s commercial with Marcia Cross and her ridiculously cute toddler twins would come on and that too would piss me off. I had really had it with juice. So I just stopped buying it.


Then I started brewing Kombucha and after my first batch was done I needed to bottle it for a second fermentation. I have tried a couple different versions. So far I have tried cherry, lemon, lemon with whole slices of ginger, concord grape, pomegranate and unpasteurized apple cider. My favorites have been lemon, pomegranate and the apple cider one. The others, well, they were okay, drinkable, but maybe not passion inducing. I have been buying juice again for about the last 5 weeks. And my biggest problem is that I have to buy 32 ounces bottles of juice, because I can’t find a juice that is up to my standards in the smaller containers. Then I only use 2-3 ounces in each bottle of kombucha when I bottle a batch of booch and the kids drink the rest. They whine for juice when they know it’s in the house, but when it isn’t there it isn’t a problem. I HATE the whining. But what do I do? The single serve bottles are all from concentrate, and many are sweetened. I just want whole organic juice, not watered down, not from concentrate and preferably no ascorbic acid. Is that too much to ask? Apparently so.


When I first started looking for juices for bottling my kombucha I looked at all the organic juices. They were pricey. One was pricier than all the rest, Lakewood Juices. But, when I looked at the bottles and compared them I realized why. Lakewood was the only juice company that I saw that offered organic juices that were whole and not mixed with something cheaper like apple or white grape juice AND were not rehydrated from concentrated juice. Ever since I learned this tidbit I have been happily buying their products.


Why does it matter if a juice comes from concentration do you ask? I never much cared about reconstitution myself. But that was because I assumed that companies would reconstitute juices to taste like, well, juice. I have always known that juice was high in sugar, but it is natural or fruit sugar. That should be no cause for concern, right? Wrong. Fructose can be very damaging to one’s liver in high does as fructose is not broken down anywhere in the body BUT the liver. Too much fructose can be a bad thing. But you would really have to eat a lot of fruit to cause yourself trouble. Drinking juice does set you up for consuming too much fructose because juice is less filling. One might find it hard to eat 10 apples, eventually you would get full or sick. But how many people could sit and suck back apple juice on ice through a straw? Do you know anyone who could even drink 24-32 ounces of apple juice in a sitting? How quickly? Yeah, I thought so.


Then recently I read this post from Marion Nestle’s Food Politics. Nestle talks about sugar in a new Tropicana product, a product that is advertised enthusiastically by its parent company Pepsi for not having any added sugars. Well then, how come the product tastes like it has added sugars? Because it is reconstituted. Sometimes to make a juice taste better and sweeter, manufacturers will not fully reconstitute juice. Then it is more concentrated and has more sugar than a pure fresh juice. This made perfect sense to me. You know what a can of frozen condensed orange juice tastes like, right? It tastes syrupy sweet. If the recipe calls to mix equal parts of water and concentrate, but you add less, than the mix will be sweeter on the tongue than if you diluted it according to the package instructions. And of course the mix will be higher in sugar and calories per ounce. A company needn’t add ANY extra sugar if all they do is add fruit concentrate. Then they could create a product with the same levels of total sugar as soda and slap an ‘all natural’ stamp on the front of the package, and captivate their customers.


I am not implying that all manufacturers do this. But is trust enough? But what if every company is doing it by 5%, or 10%, just enough to make their product taste better. I don’t want that. I just want stuff that has been left alone. So when I spied Lakewood’s products I felt really good about them. I like that all their products are organic. I like that they listed that their juice was not from concentrate in bold letters on the back of the package. The company does make other juice blends and some sweetened beverages like lemonade, but you know me, I just stick to the naked products like lemon and cherry and pomegranate juices.


Lakewood Juice’s stuff is pricey, between $5 and $10 per 32 ounce bottle here in NYC. And that may be enough to make you balk. But it is probably the best stuff on the market, for what I am looking for. I am willing to pay the price since I am not buying a lot of it. My problem now is how to keep it in the house for the kombucha (which I will let the kids drink) and not have my kids guzzling it? I guess I am going to have to work on that one…

3 April 2011

Native vs. Non-native Plants: Smackdown

Today, WWE’s WrestleMania comes to Atlanta, and I can’t help but think about the native vs. non-native plants “battle” that some of us consider every day.  Of course the problem is mostly that there are many people that don’t consider this every day – in fact they don’t even have the resources to do so.  What native plants need is a really good PROMOTER like some of the characters in WWE.

GA-EPPC Invasive Plant Monster


Unless you go to a special nursery (or at least something better than a “home improvement” store), plants are not usually labeled as “native”.  Some stores don’t even provide scientific names on their plant labels - personally, I think that should be a crime (or at the very least some kind of “no-no”). 

I was in Lowes the other day, and they have a big display of summer bulbs and dormant woody plants; one plant is simply labeled “Honeysuckle”.  The picture on the label shows pink flowers so I’m fairly certain that it is Lonicera x ‘Bella’ which is a hybrid of non-native (and invasive) shrub honeysuckles.  Lowes does a disservice to its customers in not only stocking this plant in Georgia but also in not giving people the information that they need to realize what they are purchasing.  In some areas of the Southeastern U.S., Georgia included, if you plant this shrub then it will eventually “smackdown” most native plants nearby.

I encourage everyone to research the plants that they want to buy.  Even research the plants you have already bought!  Perhaps you made an impulse buy and now you have the plant at home.  Get on the computer and look it up.  Figure out if it is native, if it’s not, if it’s invasive, if it will work in the conditions that you have available.  How many of you buy a shirt and then return it later because you reconsidered or it didn’t match what you have already?  If you research this plant and it is not right for you, take it back!  And if you’re bold enough, tell them the real reason you’re returning it:

- “I don’t have the right conditions after all.”
- “I looked it up and it gets bigger than I thought it would.”
- “I was looking for something native and I thought this was but now I know it’s not.”
- “I found out that it’s invasive and I don’t want to buy invasive plants.”

Perhaps you have something already planted in the yard and now your research tells you it is invasive or perhaps not necessarily invasive but you’d rather have something native.  How about if you sneak up on it like a WWE wrestler with a folding chair and take it out when it’s not looking?  Then you can have some fun researching a replacement!  I love being in the position of having to find something new - the research time makes the whole experience that much longer (and enjoyable).

Here are a few Georgia native alternatives for common non-native landscape plants:

-         White blooming ornamental pears like ‘Bradford’, ‘Cleveland Select’ and ‘Aristocrat’ can be replaced with other spring blooming trees like Serviceberry (Amelanchier ‘Autumn Brilliance’ or ‘Princess Diana’) and Hawthorn (Crataegus ‘Winter King’)

Serviceberry, Amelanchier sp.

-         Shrubs with red fall color like Burning Bush can be replaced with native Blueberries.  If you want fruit as well, be sure to plant at least two cultivars that have the same season and different names (like ‘Climax’ and ‘Premier’).  UGA has a great publication for home blueberry growing

Native blueberry, Vaccinium sp.


-         Stiff and soldier-like privacy hedges like Leyland Cypress can be replaced with a mixed screen of native evergreen trees like Wax Myrtle (Morella cerifera), Eastern Redcedar (Juniperus virginiana), American holly (Ilex opaca and Ilex x attenuata) cultivars, Magnolias (Magnolia), and Carolina Cherry Laurel (Prunus caroliniana).  A mixed screen is more interesting, looks more natural and reduces the chance that a single disease will affect your whole screen.

Wax myrtle with berries, Morella cerifera

-         Meatball foundation shrubs like Japanese holly can be replaced by softer yet structured shrubs like dwarf Wax Myrtle (Morella cerifera ‘Don’s Dwarf), dwarf Mountain Laurel (Kalmia latifolia ‘Minuet’) and dwarf Yaupon holly (Ilex vomitoria ‘Nana’) – but leave it unpruned except for stray branches.  Consider mixing in a few deciduous shrubs for a more interesting mix of textures and blooms.

-         Have too many early spring blooms (like forsythia and spirea) and want some late spring blooming shrubs to extend the season?  Consider Fothergilla, Virginia sweetspire (Itea virginica) and Viburnum - Viburnum cassinoides and Viburnum acerifolium are both good for me and also have great fall color. Here is a picture of Fothergilla major that I took just minutes ago:

Fothergilla major


-         Fast growing trees are hard to come by but you don’t need to choose something non-native to see it grow in your lifetime.  Look for tuliptree (Liriodendron tulipifera), Scarlet Oak (Quercus coccinea), or one of the red maple cultivars like Acer rubrum ‘October Glory’.

Scarlet Oak, Quercus coccinea

I hope these ideas help you think more like a champion of native plants.  In today’s world, they sure could use someone to promote them – someone to get on a microphone and extol all their good virtues as they go into the match of their lives: “With a mature height of 8 feet 2 inches and a mature width of 5 feet, this spring blooming shrub is a favorite among native pollinators and fairly drought tolerant as well; as a bonus it has fabulous fall color, is a host plant to 26 different types Lepidoptera and has berries that provide food for 5 different kinds of wildlife ….  And in the opposing corner is a boisterous shrub from the mountains of China ….”

If you can’t find them in your nursery, do ask for them.  Nurseries don’t know you’re looking for something if you don’t tell them - they think people are happy to buy whatever they’re stocking.  It’s up to us to tell them otherwise.

1 April 2011

Making Preserved Lemons


This post has little to do with processed foods. It is not like overly processed lemon preserves are ripping families apart and destroying the food culture of our nation. Actually, preserved lemons aren’t even a food that most people are interested in. By writing this post I am simply doing a bit of bragging that I actually made such a thing as preserved lemons. But also to show those who are interested that it isn’t that hard. They are pretty cool. And if you had wanted to make my quinoa salad from yesterday, but didn’t know where you’d get preserved lemons, you needn’t worry! They are super easy to make, and I don’t think I have ever seen them in the grocery store.


I got interested in preserved lemons after reading about them in Nourishing Traditions. But also, of course, because of our trip to Morocco last fall. Preserved lemons are used throughout Moroccan cooking, but most notably in chicken with lemon and olives. There isn’t much reason to use lemon zest and juice in that recipe when you can have the real thing. The lemons smell so wonderful and citrusy. And with the hint of cinnamon smell you would assume that the lemons taste sweet, like marmalade. But actually they are quite salty, adding a whole depth of tart-salty flavor to recipes. And since the preserves keep indefinitely, there is no reason to shy away from this recipe because you don’t know what you’d do with them. Use some now; stick the rest in the back of the fridge. You’ll come back and make chicken or something else in a couple weeks. I also plan on whirring up nice vinaigrette in my blender and dropping in a tablespoon of these babies for added flavor. Here is the recipe that I followed from Nourshing Traditions:


Preserved Lemons

5 organic lemons, preferably thin skinned variety

3 tablespoons sea salt

3 cinnamon sticks, broken up

2 tablespoons whey

Juice of two lemons


Wash lemons well, slice thinly and cut slices into quarters. Toss into a bowl with salt and cinnamon sticks. Place in a quart sized mason jar and press down, the handle of a wooden spoon works nicely. The mix will be quite wet and juicy. Mix lemon juice and whey and add to the jar with the lemons. Press so that liquid completely covers the lemon quarters. Lemons should be at least one inch from below the top of the jar. Cover tightly and keep at room temperature for up to two weeks, turning once a day. I noticed after about ten days that the juice was less runny and thicker. That was when I move the jar into my fridge. When using the lemons in a recipe, just use the peel, diced. I also noticed that from so much turning and mashing and agitation, the pulp was mashed up into the fermentation juice. I have had nothing to remove.

LinkWithin

Related Posts Plugin for WordPress, Blogger...