The pickle, also known as a gherkin, is the focus of our cover story. Whether you like them sweet or sour, pickles tend to add flair to a variety of food concoctions. Although they are quite good on their own, it seems they truly make their mark as a companion food. While cozying up to a sandwich, or adding a “je ne sais quoi” sort of flavor to a pate, the pickle adds pizzazz.

The word pickle derives from the Dutch word “pekel,” which means brine. A traditional pickle is simply a cucumber that has gone through a “pickling” process. The cucumber soaks in a brine, vinegar or similar solution, and ferments or sours over time. Depending on the preferred flavor, one could add garlic, dill, mustard seed, peppers and salt, among other pickling spices.

Oh the hot dog, one of those foods that gets associated with summer, barbecues and baseball. Hot dogs are in a group of food that has a bad reputation, and its reputation has mostly been well earned. Many hot dogs are often made from very low-quality meats, and contain all sorts of crazy fillers and chemicals that can in no way be defended as healthy. However, hot dog enthusiasts are reluctant to part with their beloved franks, and in recent years there have been a host of “Healthy Hot Dogs” entering the market. Which begs the question, can a hot dog be healthy? Let’s examine a few hot dog brands, whose labels boast that they are healthier than the average dog, and weigh the pros and cons:

Ball Park’s “Better for you” hotdogs, Turkey Franks:

Ingredients: Mechanically Separated Turkey, water, corn syrup, contains 2% or less: salt, potassium lactate, flavorings, modified corn starch, paprika, sodium phosphate, autolyzed yeast extract, beef flavor (Beef stock, Maltodextrin, salt), sodium diacetate, dehydrated garlic, ascorbic acid (vitamin C), Sodium Nitrite, extractives of paprika.

Pros: Less fat than a regular Ball Park hotdog; which must be Ball Park’s reason for listing this frank in the “better for you” section of its product list.

Cons: The first ingredient on the list should serve as a giant red flag. “Mechanically Separated Meat” is “a paste-like and batter-like meat product produced by forcing bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bones from the edible meat tissue.” That sounds appetizing, doesn’t it? The addition of corn syrup ups the sugar content of this frank, negating any of its low-calorie virtues. Then of course, there’s Sodium nitrite. Nitrates and nitrites are often added to hot dogs and other processed meats such as bacon, sausage, or sandwich meats to cure and preserve them. These preservatives are also known carcinogens that have been linked to cancer of the esophagus, stomach, large intestine, bladder and lungs. Even though the use of Nitrates and Nitrites are regulated, with concentrations not to exceed 200 parts per million in finished products, it is best to avoid all meat products that contain this dangerous preservative.

Trader Joe’s All Natural Uncured All Beef Hot Dogs

Ingredients: Beef, water, contains less that 2% of the following; allspice, celery juice powder, evaporated cane juice, garlic powder, ginger, honey, lactic acid starter culture, mustard, nutmeg, onion powder, paprika, pepper, sea salt.

Pros: Contains beef that has not been mechanically separated, nor any meat by-products. Any meat product that contains organ meats must be labeled with “variety meats, or meat by-products” so it’s a good sign not to see either of those statements on the list. “Uncured” on a hot dog label, means that the meat is preserved without nitrites, nitrates, or salt curing. Instead, celery juice is used, a source of naturally occurring sodium nitrate. It’s probably more accurate to say that uncured products are naturally cured, for the nitrites in the celery juice are consumed by the lacto-bacteria; this converts the celery juice first to nitrite, then to nitrous oxide, a gas that dissipates in the atmosphere. This slow curing method of preserving meat has been practiced for centuries and is a safer alternative to nitrite and nitrate cured meats.

Cons: This product is not organic, which means that the cows could have been exposed to certain herbicides, pesticides, hormones, antibiotics, or GMO feed.

Applegate Farms: The Great Organic Uncured Hot Dog

Ingredients: Organic Grass-Fed Beef, Water, Contains less than 2% of the following: Sea Salt, organic spices, organic garlic powder, organic paprika, celery powder, organic onion, lactic acid starter culture (not from milk).

Pros: Organic grass fed beef means high quality meat from cows that were not exposed to some of the dangerous substances mentioned above. Furthermore, there is increasing evidence that grass fed organic beef is higher in Omega 3’s and lower in saturated fats. The majority of the ingredients in this product are organic as well. It is sugar-free and contains no gross meat-by-products, nitrites or nitrates.

Cons: Obviously not vegetarian friendly.

Smart Dogs by Litelife:

Ingredients: Water, soy protein isolate, wheat gluten, evaporated cane juice, less than 2% of natural flavor (from vegetable sources), natural smoke flavor, garlic powder, paprika oleoresin (color and flavor), yeast extract, xanthan gum, guar gum, carrageenan, fermented rice flour, salt, potassium chloride.

Pros: Vegan, low calories, low fat, no nitrites or nitrates.

Cons: Not suitable for gluten free folks. It does not contain organic soy, which means it could likely be from a GMO source. It also contains some pretty gnarly preservatives including potassium chloride, which, when it’s not being used as a table salt alternative, is one of the chemicals used in lethal injections. Of course, the small amount of potassium chloride will probably not pose any significant threat to the body, however, overdoses of potassium chloride can result in vomiting, diarrhea, bleeding of the digestive tract, and in extreme cases, death.

Tofurky Links:

Ingredients: Water, vital wheat gluten, organic tofu puree (water, organic soybeans, magnesium chloride, calcium chloride), expeller pressed non-hexane extracted isolated soy protein, expeller pressed canola oil, spices, sea salt, onion powder, evaporated cane juice, pepper, natural vegetarian flavors, natural smoke flavor, granulated garlic, xanthan gum, konjac flour, carrageenan, wheat starch, natural caramel color and annotto.

Pros: Vegan, low calorie, low fat, no nitrites or nitrates, Organic Soy is used.

Cons: Not suitable for gluten free folk. Not all of the ingredients are certified organic, but most importantly, this is still a highly processed food. Vague ingredients such as “natural vegetarian flavors” (what does a vegetarian taste like anyway…Chicken?) are usually code for MSG. It is also important to note that Soybeans are high in phytates and contain potent enzyme inhibitors that are only deactivated through fermentation, as in miso, or tempeh. The enzyme inhibitors remain active in processed soy, which can lead to protein assimilation problems in those who consume unfermented soy products frequently.

In short, even the healthiest of hot dogs is probably best put in the category of “sometimes food.” Once in a great while, a hot dog made from high quality ingredients will not do one much harm, but the “healthy” labeling does not mean that any of these products will necessarily increase one’s health or well being either.

References:

1. Fallon, Sally, with Mary G. Enig Ph. D. Nourishing Traditions, Revised Second Edition. New Trends Publishing. Washington DC, 2001.

2. www.ballpark.com

3. www.tofurkey.com

4. http://en.wikipedia.org/wiki/Potassium_chloride

5. http://en.wikipedia.org/wiki/hotdogs

6. http://doingspeed.com/diet/what’s-the-deal-with-hot-dogs/

In order to stay healthy, especially during the cold & flu season of winter, Chinese Medicine recommends that you eat foods that are energetically in harmony with the season. Although it seems paradoxical at first glance, the best way to maintain balance is to bring your internal energy “in” by eating appropriate energetically cold foods in winter and “out” by eating energetically hot food in the summer.

In Chinese Medicine all foods have a particular energy, direction and flavor. Winter is the season in which energy moves inward and hibernates—it’s the time of pure yin (female, cold, fuel, potential-for-action), so it’s appropriate to eat energetically cold, salty foods (yin foods) so that you can cool off the interior of your body to the point that it’s in balance with what the exterior of your body is feeling outdoors. Winter is the season associated with the water/Kidney organ system whose duty is to “store the essence” (or “jing”), the time in which your body rebuilds teeth, bone and marrow.

Energetically cold, yin foods include beans, pork, shellfish, seaweed, hops, banana, barley, and grapefruit.

The overriding mantra in Chinese Medicine is: eat everything (preferably over rice). What they mean is it’s best to include more energetically cold foods in winter, but not to switch to an exclusively cold diet.

Spring is the season of growth, of yin-becoming-yang, the time when we fertilize our plants and ourselves. It’s the time to eat foods that have an upward moving energetic (warm and sweet foods) to stay in harmony with the season of growth. Spring is the season of wind and change. It’s associated organ is the wood/Liver, whose duty is to repair the sinews (defined as sources of strength, strong and rigorous), nerves and tendons.

Liver nourishing, spring foods include: cucumber, egg, green onion, persimmon, plum, wine, chicken, sesame, and not surprisingly, liver.

Summer is the time of pure yang (male, hot, fire, action-itself), and so it’s appropriate to eat yang foods—energetically hot foods that turn up your internal thermostat to match the heat that falls on the exterior of your body outdoors. The energetic is outward-moving. Summer is the season in which the fire/Heart organ system and the blood repairs itself.

Heart nourishing, summer foods include: pepper, ginger, cinnamon, radish, wheat, corn, pumpkin, goose.
Late summer is the season of the earth/Spleen, an organ system so important in Chinese thought that they made up a season for it: late or Indian Summer, the time of yang-becoming-yin. The Spleen is responsible for turning food into “gu qi” (food qi/energy), which combines with the “kong qi” (lung qi/energy) of the Lung to make the usable qi (energy) that guides the blood through our bodies. It’s the way we get energy from the outside world and use it to build and sustain muscle. Spleen foods include rice, beef, honey, peanuts, and squash.

Fall is the time of the metal/Lung system, the time of yang-becoming-yin. Its organ is the skin and nasal mucosa. It is a time for storing energy for the winter’s hibernation. Eat foods that move downward and begin to astringe, sour and cool foods, including: maize, millet, duck, grapes and green onion.

Inappropriate energetically cold foods should be avoided all year long because they create an internal pathogen called “damp” which slows the transmission of qi (life force/vital energy) in your organ systems. Among the worst are: sugar, alcohol, cheese (and all animal fats), icy cold drinks, excessive consumption of raw fruits and vegetables, processed foods and coffee. Seasonally appropriate eating means “including some appropriate energetically cold foods in the cold seasons, but not, of course, to radically change a basic good diet.

Choosing natural, unconcentrated seasonally appropriate foods from the bounty around us is the best way to maintain our health through all the seasons of our years.

References:

1. Lu, Henry C., Chinese System of Food Cures—Prevention & Remedies. Sterling Publishing Co., Inc., New York, NY 1986.
2. Flaws, Bob, The Tao of Healthy Eating—Dietary Wisdom According to Traditional Chinese Medicine. Blue Poppy Press, Inc., Boulder, CO 1998.

For more info, contact Gary Danchak, OMD at 775-849-9800.

By Dr. Bruce Eichelberger, OMD |

If you’ve been reading the articles in this series, you’re starting to understand that Oriental Medicine treats disease and health in fundamentally different ways than we’re used to thinking in the West. This is not only true from the standpoint of herbs, acupuncture, etc., but also for something as basic as the foods we eat.

Today you’ll learn how Oriental Medicine addresses food as medicine.

Food = Medicine

According to the grandfather of all Oriental Medical books, The Yellow Emperor’s Classic of Internal Medicine, which says, “Medicine and food are the same.” In fact, the very same system of categorizing herbs applies when categorizing foods. For a refresher on these ideas, see last month’s article on Oriental Herbal Medicine.

Like herbs, foods have specific tastes and temperatures, as well as organs they affect. And, for healing they are used in a similar way. If someone experiences symptoms of excessive heat imbalance, most of the time foods that are cooling help. If someone has symptoms of dryness, moistening foods are useful.

The bottom line is that to understand which foods will be helpful for specific illnesses, you need to understand the underlying state of balance and imbalance causing it.

Here is a sampling of some of the foods used for specific types of imbalances:

Stagnant Blood: typical symptoms include fixed or sharp pain.

Eggplant – cool and sweet – relieves pain reduces swelling, and invigorates blood flow.

Peanuts – neutral and sweet – regulate blood flow, improve appetite, strengthen digestion, and moisten the lungs.

Heat Conditions: typical symptoms include red eyes, restlessness, and rapid pulse.

Asparagus – cool, sweet and bitter – clears heat, detoxifies the body, promotes blood circulation, and clears the lungs.

Carrot – cool, sweet and pungent – clears heat, strengthens all internal organs, lubricates the intestines and promotes digestion.

Dampness: this might include symptoms such as stagnant fluids, swelling and lung or nasal congestion – divided into cold and hot categories.

Winter Melon – cool, sweet, bland – clears heat, detoxifies, and dispels dampness.

Beef – warm and sweet – benefits tendons and bones, strengthens vitality and blood, improves digestion, and dispels dampness.

Stagnant Digestion: symptoms such as bloating after eating and nausea

Bamboo Shoots – cool and sweet – strengthen the stomach, relieve food retention, resolves mucous, and promotes diuresis.

Bell Pepper – slightly warm, pungent and sweet – promotes blood circulation, removes stagnant food, and reduces swelling.

Nourish Blood: someone with weak blood may experience fatigue, pallor, and listlessness.

Beets – cool and sweet – nourish blood, calm the spirit, and lubricate the intestines.

Chicken – warm and sweet – nourish blood, strengthen vitality, supports the kidneys, and benefits digestion.

Weak Digestion: often accompanies stagnant food, symptoms can include digestive gas and tiredness, particularly after eating.

Ginger Root – warm and pungent – promotes sweating and combats toxins.

Cinnamon – hot, pungent and sweet – strengthens the stomach, warms cold and stops pain.

There are, of course, hundreds of foods categorized in Oriental Medicine. This list is primarily to give you an idea of how they are used.

Balance is the Key

As with all of Oriental Medicine, when it comes to foods, the intention is creating balance. Moderation, balance of foods, eating slowly and with intention are all important as well.

With practice it is possible to identify subtle responses your body makes to the foods you eat. These responses, whether positive (uplifted energy and mood, lack of cravings for other foods) or negative (tired or jittery, craving sweets or other foods after a meal, depression or agitation) will, over time, help you to refine your diet to suit your own unique situation.

And since everyone is different, you will want to consider setting aside your preconceptions about what foods may be good for you. The ideal diet for someone with Eskimo ancestors is very likely to be radically different for someone who’s ancestors all lived in the Mediterranean.

References:

1. Chinese Healing Foods, Sonberg, Lynn, Pocket Press, 1998

2. The Healing Cuisine of China: 300 Recipes for Vibrant Health and Longevity, Zhao, Zhuo & Ellis, George, Healing Arts Press, 1998

3. Chinese Nutrition Therapy, Kastner, Joerg, Thieme Medical Publishers, 2004

For more info, call Dr. Eichelberger at 775-827-6901.

Prunes & Pears Found to Contain High Levels of

Acrylamide Chemicals

– Natural News, Feb. 2008 |

A possibly carcinogenic chemical found in starchy foods cooked at high heat is found in high quantities in dried fruit, according to a new study conducted by researchers at the Swiss Federal Institute of Technology and presented at a symposium on the chemical that took place in Boston. In the Swiss study, scientists found that acrylamide, a possible carcinogenic among humans, formed in dried fruit, particularly plums (prunes) and pears, even under relatively mild drying conditions. This was the first time acrylamide formation in food had been observed at temperatures significantly below the boiling point of water.

By Raine Saunders |

Since the dawn of humanity, people have eaten meat for food and it has consistently remained a primary source of protein. In recent years, we have witnessed a monumental shift from diets primarily rooted in meat-eating habits to those of vegetarian and vegan. Health rhetoric, news, and medical reports continually advocate the superiority of vegetarian and vegan diets to those containing meat. But are the answers really that black and white? Trying to decipher where the real truth lies can be a challenge.

Research shows that strict vegetarian and vegan diets can be considered unhealthy in many aspects, especially when careful attention is not paid to obtaining proper amounts of vitamins, nutrients, and minerals on a daily basis. This statement does not in any way advocate diets lacking in a sufficient supply of fresh fruits, vegetables, and whole sprouted grains — it means merely that diets including healthy meats in moderation are probably going to offer the greatest nutritional support to most people.

Because all people differ slightly in various biological aspects and needs, select care should be taken in tailoring your diet to your body’s specific needs. The Metabolic Typing Diet is a great book which illustrates not a “fad diet”, but more of an observatory guide and how to decide which foods are best for your own needs by applying the right kinds of food in the proper amount.

So, the problem with meat is not that all meat is unhealthy. The problem is how the majority of meat is being produced, and the amounts of meat that are demanded by the public, and therefore consumed. Many factors in the raising of meat have changed since the dawn of time. The reality of conditions in factory farms (those which produce meat in the most horrific conditions available) should be a resounding wake-up call. The amount of waste, disease, abuse of animals, damage to our health and the environment created by the presence of factory farms alone should be enough to make the majority of citizens stand up and cause a revolt.

Because the culture of our society is so tied to consuming, changing opinions and habits is not an easy thing to do. But momentum has already begun. Look around in local communities in newspapers, bookstores, health food stores, and online. You’ll be astonished to learn that you can find groups of people in advocacy of cleaning up current farming practices and making changes in many different places.

It’s not too difficult to find documentation detailing the damage to our planet from the existence of commercial or factory farms. As affluence has grown in communities, so does the demand for more and more products – including meat. To produce this horribly mutated food product, we have destroyed millions of acres of rain-forests and other valuable lands, increased the growth of soy, corn, and grain in order to have enough feed for animals, increased our consumption of oil to transport both the feed for animals and meat, contributed to the world’s greenhouse gas issue in a significant way, caused the development of super-bacteria and other drug resistant strains of illness due to filthy conditions in facilities that administer continued doses of antibiotics and other medications.

The issue of what is being fed to farm animals is of critical importance. Cattle are not designed to consume grains, soy, and corn. These animals are meant to eat grass – and this is far too often the exception than the rule. When cattle eat grass, the meat is lower in fat and therefore, also lower in calories. Meat from grass-fed animals also contains the correct amounts of Omega 3 essential fatty acids. These important fats keep the cardiovascular system functioning properly.

Studies also show that “eggs from pastured hens can contain as much as 10 times more Omega 3s” than birds raised in a feed barn. American diets are saturated with too many Omega 6s and Omega 9s, causing the delicate balance in the body to become upset. This disturbance in the amount of Omega 3 fatty acids can also contribute to cancer.

Factors associated with factory-farmed meats have created an adverse outcome on the health of the average individual and the environment. As a nation, we are in a health crisis. Not a trivial amount of it can be connected to the manner in which the process of meat-production has converted its once natural methods and beneficial impact on the earth into something scarcely resembling real farming.

One way to solve some of these issues would be to cut back on meat consumption. In the United States, meat consumption is at about 200 pounds (including fish and poultry) per person annually. Alteration of meat consumption levels would have to rest upon massive educational efforts and a change in the fundamental philosophies held about eating meat. It’s really not about the elimination of meat entirely. The key is in moderation and intelligent efforts to raise high-quality, healthy meat from animals that are treated humanely. We should demand quality over quantity; that is, meat raised in humane, healthy conditions. The outcome would be lower rates of meat production and subsequently less waste of natural resources such as oil, water, feed, and ultimately a marked reduction in the presence of greenhouse gases in our environment.

In most local areas, consumers can do some research to find out which farmers produce and sell grass-fed, organic meats. Check in health magazines, health food stores, and online. Health food stores often stock healthy meat selections in many areas. By supporting these farmers and merchants, you are making a statement about what’s important in agriculture and health. You are also making it possible for these business people to continue their activities so that you will have healthy meat for the future. Remember, the less you purchase commercially produced meat from factory farms, the more evident it will become that consumers demand healthy meat on their tables.

Pastured and grazing animals versus those confined in mass amounts where disease and ailments prevail makes more sense from both a health perspective and economic standpoint. It is easy to see why organically and naturally raised animals for meat should be the preferred alternative to the status quo of commercial and factory farms. To learn more about the dangers of factory farming, to become involved and help bring about change, visit The World Animal Foundation. You can also learn about how to be instrumental in bringing about important legislative changes by visiting to The Petition Site and signing an important petition to stop factory farming.

You can read thousands of reports detailing the damage eating meat (red meat is the most targeted) has done to our health – from our colons and digestive systems to cardiovascular and other body systems. What many studies fail to mention is that these problems stem from mass consumption of meat raised in unhealthy conditions. Studies like this advocate eating poultry and fish instead of red meat- but do not bother to discuss whether meat from these animals is healthy to consume in the first place. Chicken and turkeys raised on average feedlots do not yield meat choices that are much improved over their red meat counterparts from similar conditions. If we were to change levels of meat consumption and the way in which our meat was raised, we may see an enormous shift in the health and well-being of all – from ourselves individually to the entire planet.

References:

1. For more information on factory farms, visit Farmsanctuary. – a site for rescue, education, and action.

2. Visit Mercola.com for more information on the myths and explanations of those in a vegetarian diet.

3. To learn more about possible risks and deficiencies of vegetarian diets, visit Epigee.

3. Suggested reading on this topic: Michael Pollan’s The Omnivore’s Dilemma and Pastured Poultry Profits by Joel Salatin.

The Food Standards Agency, a non-ministerial government department of the UK Government, carried out a study on 300 randomly selected children and found that hyperactivity increased after a drink containing additive combinations.

The agency says that hyperactive children might benefit from fewer additives. However, health experts claim that drugs, not diet changes, will be more beneficial in the most severe cases.

The researchers say that 5-10% of school-age children suffer from some degree of attention deficit hyperactivity disorder (ADHD), with symptoms such as impulsiveness, inability to concentrate and excessive activity. They say that the number of boys diagnosed for with the condition is more than girls.

With financial aid from the Food Standards Agency, Southampton University researchers examined whether giving additives to a group of ordinary three-year-olds and eight or nine-year-olds had any effect on their behavior or not.

Children were randomly given one of three drinks—a potent mix of colorings and additives, a drink that roughly matched the average daily additive intake of a child of their age, or a “placebo” drink that had no additives.

Upon measuring the hyperactivity levels in the study subjects, the researchers found that mix “A”, with the high levels of additives, had a “significantly adverse” effect compared with the inactive placebo drink.

The older children showed some adverse effects after the second, less potent mix, but the response varied significantly from child to child.

According to lead researcher Jim Stevenson, the findings indicate that certain mixtures of artificial food colours, alongside sodium benzoate, a preservative used in ice cream and confectionary, may raise hyperactivity.

“However, parents should not think that simply taking these additives out of food will prevent hyperactive disorders. We know that many other influences are at work but this at least is one a child can avoid,” the BBC quoted him as saying.

Julian Hunt, from Food and Drink Federation, said that the tests did not represent how the additives were used normally.

“Manufacturers are very aware of consumer sensitivities about the use of additives in food and drink products. It is important to reassure consumers that the Southampton study does not suggest there is a safety issue with the use of these additives,” he said.

The study has been published in the journal Lancet. — London, September 2007

A simple general rule about additives is to avoid sodium nitrite, saccharin, caffeine, olestra, acesulfame K*, and artificial colorings. Not only are they among the most questionable additives, but they are used primarily in foods of low nutritional value.

Also, don’t forget the two most familiar additives: sugar and salt. They may pose the greatest risk because we consume so much of them. Fortunately, most additives are safe and some even increase the nutritional value of the food.

*ACESULFAME-K

Artificial sweetener: Baked goods, chewing gum, gelatin desserts, soft drinks.

This artificial sweetener, manufactured by Hoechst, a giant German chemical company, is widely used around the world. It is about 200 times sweeter than sugar. In the United States, for several years acesulfame-K (the K is the chemical symbol for potassium) was permitted only in such foods as sugar-free baked goods, chewing gum, and gelatin desserts. In July 1998, the FDA allowed this chemical to be used in soft drinks, thereby greatly increasing consumer exposure.

The safety tests of acesulfame-K were conducted in the 1970s and were of mediocre quality. Key rat tests were afflicted by disease in the animal colonies; a mouse study was several months too brief and did not expose animals during gestation. Two rat studies suggest that the additive might cause cancer. It was for those reasons that in 1996 the Center for Science in the Public Interest urged the FDA to require better testing before permitting acesulfame-K in soft drinks. In addition, large doses of acetoacetamide, a breakdown product, have been shown to affect the thyroid in rats, rabbits, and dogs. Hopefully, the small amounts in food are not harmful.

Reference: http://www.cspinet.org/reports/chemcuisine.htm

The demand for organic food in the United States outstrips the supply, according to industry groups such as the Organic Trade Association (OTA) and Organic Farming Research Foundation. This means that imports of organic food are rising, but industry leaders want the U.S. government to take steps to help boost domestic production.

To be certified as organic, food must be grown without the use of any synthetic pesticides or fertilizers, antibiotics, or genetically modified crops or animals. In addition, a field must be free of chemicals for three years before any crops grown there can be certified as organic. The lower profits during those three years prevents many farmers from making the switch.

“The conversion process may be quite daunting,” the OTA says. The group says that the U.S. Department of Agriculture (USDA) provides too little guidance for farmers wanting to switch to organic production, and is calling for measures to strengthen the industry and allay farmers’ fears through more money for research, strengthened crop insurance for organic farms, and expert advice for growers.

According to Kathie Arnold of the National Organic Coalition, the government should “provide financial and technical support” to farmers during their three-year transition period.

According to the USDA, there are 8,500 organic farmers in the United States working approximately four million acres of crop and pasture land. The OTA says that domestic production is growing, but not as fast as demand.

“In the United States, the buzz about organic has become a steady hum,” said OTA board member Lynn Clarkson before a congressional hearing on the topic. “Organic foods are increasingly sold in mainstream retail establishments, which together represent roughly 46 percent of sales.”

The OTA told Congress that sales of organic food amounted to about $16 billion dollars in the United States in 2006, or 3 percent of domestic food spending. Sales are growing at a rate of up to 20 percent a year.

The Organic Consumers Association (www.OrganicConsumers.org) is playing a key role in promoting honest, ethical organic standards and is currently engaged in a battle over organic standards with at least one large “organic” milk producer whose milk is not really organic, says the OCA.

Reference:

http://www.newstarget.com/022126.html, Oct. 2007.

Cucurbits (Cucurbitaceae family) of all kinds – gourds, pumpkins, winter squashes – stripes and solids…interesting, comforting shapes; beautiful fall colors.

Squash are believed to have originated in the Americas, the pumpkin being one of the first vegetal species to be cultivated. Seeds were found in Mexico dating back to 7,000-5,500 B.C. Gourds were used to transport water, as musical instruments, cooking utensils, toys and in the making of clothes. From ancient China to the Middle East to the Americas, the cucurbits have a long history in creation myths, religious ceremonies, and use in everyday life. The gourd is associated with longevity, resurrection and good fortune in numerous widespread and diverse cultures.

Winter squash is a warm-season vegetable that can be grown in most climates. When ripened to maturity most varieties can be stored and used throughout the winter. It is a tasty source of complex carbohydrate (natural sugar and starch) and fiber. Fiber works throughout the intestinal track to clean and move waste quickly out of the body. Research suggests that soluble fiber plays an important role in reducing the incidence of colon cancer.

Winter squash is also a source of potassium, niacin, iron and beta-carotene. The orange-fleshed squash is also an excellent source of beta-carotene. As a general rule, the deeper the orange color, the higher the beta-carotene content. Beta-carotene is converted to Vitamin A in the body, an essential ingredient for healthy skin, vision, bone development and maintenance and many other functions. Nutrition Facts (1 cup cooked, cubes):  Calories 80, Protein 1.8 gm, Carbohydrate 17.9 gm, Dietary Fiber 5.7 gm, Calcium 28.7 mg, Iron 0.67 mg, Potassium 896 mg, Folate 57 mcg, Vitamin A 7200 IU.

LETTER FROM MIKE ADAMS: |

Dear Readers,

The FDA and other pushers of pharmaceuticals have been busy recently trying to discredit the healing power of natural foods. They’ve attacked lycopene, vitamin C and even the health benefits of eating fruits and vegetables. The mainstream media is now (ignorantly) reporting that breast cancer risk isn’t affected by food, so you might as well just eat all the junk food you want. Amazing advice from so-called health experts, huh? (The FDA actually believes nutrition has almost no role in human health…)

Amid all that distorted information about nutrition and health, we’re working to bring you honest information about the healing power of natural foods. Today we have new research on the extraordinary health benefits of flavonoids, which are phytonutrients found in many foods (including chocolate!).

And please, don’t believe the propaganda by the FDA and medical journals who are trying to discredit the power of nutrition. They’re only interested in promoting drugs and conventional therapies. They view healthy foods as their competition! The answer to lifelong health is found in nature, not synthetic chemicals.

Mike Adams

Flavonoids – found in apples, strawberries, bran and even chocolate – can reduce cardiovascular disease and coronary heart disease, according to new research published in the American Journal of Clinical Nutrition.

Researchers examined data relating to more than 34,000 women free of cardiovascular disease (CVD) at the beginning of the Iowa Women’s Health Study, which took place between 1986 and 2002. Over a 16-year period, CVD, as well as coronary heart disease (CHD), stroke and total mortality were measured. Intake of total flavonoids was also monitored, and divided into seven subclasses — including anthocyanins found in blueberries, raspberries and red wine; flavanones from citrus fruits; and flavones, which are found in parsley and celery.

The women whose diets contained high amounts of anthocyanins – which give blueberries and red grapes their color and have also proven to be powerful antioxidant sources – were less likely to die from cardiovascular diseases, coronary heart disease, or from any other cause than those whose diet included little or no anthocyanins.

Flavanone intake was linked to lower risk of death due to coronary heart disease; flavone intake was associated with lower risk of death for all reasons.

The researchers also looked at the effects of specific foods. For protection against death from cardiovascular disease, consuming bran, apples, pears, strawberries, red wine and chocolate proved effective. Eating apples, pears and grapefruit protected women against death from coronary heart disease.

“Results from this study suggest that the intake of certain subclasses of flavonoids may be associated with lower coronary heart disease and total cardiovascular disease mortality in postmenopausal women,” wrote the researchers. “Furthermore, consumption of some foods that are high in flavonoid content…may have similar associations.”

Food richest in flavonoids include: apples, apricots, blueberries, pears, raspberries, strawberries, black beans, cabbage, onions, parsley, pinto beans and tomatoes.

“Overwhelming scientific evidence points to the fact that consuming a plant-based diet, rich in phytonutrients, extends lifespan and protects the body and mind from degenerative disease,” explained Mike Adams, author of The 7 Laws of Nutrition. “Plants offer powerful medicine for preventing and even reversing disease. As consumers, all we need to do is consume these foods and superfoods on a regular basis. Our bodies automatically know what to do with these medicinal nutrients.”

By Dr. Russell Blaylock |

Book Review by June Milligan, M.Ed., CHt

Excitotoxins are substances added to foods and beverages that literally stimulate neurons to death, causing brain damage of varying degrees. These can be found in such ingredients as MSG, aspartame (Nutrasweet) and hydrolyzed vegetable protein.

What if someone were to tell you that a chemical added to food could cause brain damage in your children, and that this chemical could affect how your children’s nervous systems formed during development, so that in later years they may have learning or emotional difficulties?  What if there was scientific evidence that these chemicals could damage a critical part of the brain known to control hormones, so that later in life your child might have endocrine problems?

Suppose evidence was presented to you strongly suggesting that the artificial sweetener in your diet soft drink may cause brain tumors to develop, and that the number of brain tumors reported since the widespread introduction of this artificial sweetener has risen dramatically? Would that affect your decision to drink these products and especially to allow your children to drink them?

And what if it could be demonstrated that all of these types of chemicals (called excitotoxins) could possibly aggravate or even precipitate many of the neurodegenerative brain diseases, such as Parkinson’s disease, Huntington’s disease, ALS, and Alzheimer’s disease?  Would you be concerned if you knew that these excitotoxin food additives are a particular risk if you have ever had a stroke, brain injury, brain tumor, seizure, or have suffered from high blood pressure, diabetes, meningitis or viral encephalitis?

Everyone (who eats food) should read this book, especially parents of small children. Most of us know that MSG is dangerous to our neurological health but most don’t know that foods labeled “No MSG” probably not only contain MSG but also contain other excitotoxins of equal potency. You see “hydrolyzed vegetable protein” as an ingredient in many prepared foods. Those words should say “three excitotoxins plus MSG.”  Also, the label designation “spices,”   “natural flavorings,” or “flavorings” can contain from 20 to 60 percent MSG.

How is the food industry able to get away with continuing to put dangerous additives in our food?  Because there are billions of dollars in profits at stake that they aren’t willing to give up. So they hire lobbyists to convince Congress that everything is just fine. And they hire their own in-house scientists to do “experiments” which always show that the additives are safe. These findings are rarely “peer reviewed” which means that independent scientists have no chance to review the WAY the experiment was done. Those “scientific findings” are then fed to the popular press, so we consumers believe them. We say, “After all this was a “scientific study.”  They also get away with it because we have a governmental agency (the Food and Drug Administration) which does almost nothing to protect American consumers any more. The FDA receives funding from the food industry in many different ways. Money talks. It’s a corrupt system, and until we get an administration   willing to clean up the FDA, we’re stuck with what we’ve got.

Even after it was shown by independent scientific studies that these additives cause brain damage and may hasten or worsen a whole host of degenerative diseases, the FDA still refused to ban them. Independent scientists named these substances “excitotoxins” because they stimulate certain neurons in the brain to death. Only after a brave man, Dr. John Olney, publicized the dangers of adding these toxins to baby food, did Congress hold hearings on these substances and write laws preventing some of them from being included in baby food. However, there are ways the food industry can get around those laws.

For instance, they do not have to include MSG on the label unless the product is 100% MSG. More clearly, if a soup is made of broth, plus some spices, MSG may not be on the label. The broth itself may have a high percentage of MSG, but because broth is an ingredient in the soup, MSG does not have to be listed at all. That is deceptive labeling.

The same thing happens with frozen diet foods. Foods often taste bland without fats, so the manufacturers add flavor by adding excitotoxin sweeteners (like Aspartame or NutriSweet) and flavor enhancers, like MSG. What a chemical cocktail! And you may not see any of those names on the label because they disguise them with other words such as “hydrolyzed vegetable protein.”

Let’s take a look at what “hydrolyzed vegetable protein” really is. Manufacturers take old or damaged vegetables that cannot be sold and boil them in a vat of acid. After further processing, the result turns out to be a brown sludge which is removed from the top of the vat and allowed to dry. This brown powder is then added to foods as “hydrolyzed vegetable protein.”  It is a flavor enhancer, but it is also an excitotoxin, which presents an enormous hazard to our health and to the development and normal functioning of the brain.

So what do we do about this? First of all, read the book so you’ll understand the details of what this brave neurosurgeon is talking about. He’s done the autopsies on the brains. He has seen the damage. Secondly, below is a list of additives that contain MSG. Remember that the glutamate manufacturers (who make hundreds of millions of dollars a year from these additives), along with the processed food industries, are always on a quest to disguise MSG added to food. So they may be thinking up new names even as you read this. Here goes:

(1) Additives that always contain MSG: Monosodium Glutamate, Hydrolyzed Vegetable Protein, Hydrolyzed Protein, Hydrolyzed Plant Protein, Plant Protein Extract, Sodium Caseinate, Calcium Caseinate, Yeast Extract, Textured Protein, Autolyzed Yeast, and Hydrolyzed Oat Flour.

(2) Additives that frequently contain MSG: Malt extract, Malt Flavoring, Bouillon, Broth, Stock, Flavoring, Natural Flavoring, Natural Beef or Chicken Flavoring, Seasoning, Spices.

(3) Additives that may contain MSG or excitotoxins:  Carrageenan, Enzymes, Soy Protein Concentrate, Soy Protein Isolate, Whey Protein Concentrate.

Self-education and personal involvement in what we feed our families is vital. Our incompetent FDA is a national shame, but we have been carefully programmed by that very agency to believe that they’re the watchdogs of our health. The anti-oxidant vitamins and minerals, as well as magnesium and zinc have all been shown to offer varying degrees of protection, but nothing is as effective as avoiding those brain-destroying toxins altogether.

Patience is the operant word in eating artichokes.  The edible parts include the fleshy bases of the small globe flower leaves, the inner receptacle or “heart” to which these are attached, the saucer-like base of the globe and the upper stem portion attached to it. Some describe its taste as a rich buttery or nutty flavor, with a hint of celery seed, similar to the cardoon.  Truly divine and worth the effort!

Artichokes have been associated with sexuality and aphrodisiacs for centuries.  England’s King Henry VIII is reputed to have eaten bushels of them.  During the middle ages, European women were forbidden to eat artichokes because of its supposed aphrodisiac properties, these being reserved for men

In addition to libido enhancement, the artichoke has been used as a diuretic, blood cleanser, liver detoxifier, a treatment for hepatitis and to stimulate appetite.  Today its powerful antioxidant phytochemicals cynarin and silymarin continue to be used widely in alternative treatments of liver and gall bladder diseases.

Artichokes offer terrific low calorie, no-fat nutrition, 4 grams of protein, 6 grams of fiber, a high level of potassium (425 mg), good magnesium (72 mg) and calcium (54 mg), as well as chromium, manganese, phosphorus, zinc and iron.  One large artichoke contains 25% of folic acid RDA, small amounts of niacin, B6, vitamins A and C.

So our health tip to you for September is to undertake the practice of mindful patience as you prepare and enjoy eating the seductive artichoke!

By Dr. Bruce Eichelberger, OMD |

Even if you think you’re eating a ‘perfect’ diet, you might not be.

Even if you eat only fresh, organic food, you might actually be damaging your health every time you take a bite. Even if you are following the very best dietary advice you’ve ever heard, it might be completely wrong for you.

How could this be?

If you remember that food is the fuel your body runs on, it will become clearer. Think of it this way – eating the wrong food is like putting diesel fuel in your gasoline car. You can bet that if you did this, your car would stop running before long.

It’s the same with your body. If you put in the wrong fuel (foods), you won’t get far. Even when the foods you eat are all-natural, organic and fresh, if they’re the wrong ones for your unique metabolism, they won’t nourish you in the long run.

The result over time is a slow progression of having less energy, getting sick more often, and feeling as if you’re getting older far too quickly. Ultimately, the so-called diseases of old age crop up – arthritis, heart disease, diabetes and cancer.

Everyone is Different

There’s lots of evidence to suggest that everyone is as different on the inside as they are on the outside. One set of food guidelines simply can’t take into account all of the unique qualities that make up your body. There is no one diet that’s right for everyone.

To see the truth of this, imagine what your ancestors ate a thousand years ago. If they lived in northern climates (think “Eskimo” or “Scandinavian”), they likely had a diet consisting largely of fats and proteins – fish, meat, natural fats and very little vegetables.

On the other hand, if your ancestors came from the Mediterranean region, they had lots of choices for fresh fruits and vegetables and ate more of these.

Such different climates have very different naturally available foods. People who lived in these areas before modern times adapted to the foods they found around them. Those foods became their ideal foods.

How to Figure Out What’s Right For You

Since there is obviously a wide range of possible ‘ideal diets, how can you figure out the right one for you?

Most of us get our cues about what to eat from our family or friends and from advertising or the latest fad diet book. These aren’t always the best sources.

There is, however, one infallible source that will tell you every single time what foods work for you. Are you ready to learn it? All you need to do is memorize this rule:

Your body never lies.

That’s it. Your body knows what it needs and what it doesn’t.

Of course I realize that it’s hard sometimes to tell the difference between a positive response to foods and an addiction or craving. To help clarify this, let me give you some of the basic signs you might notice if you eat the wrong foods:

• Changes in your energy level – either a drop in energy or a feeling of agitated, hyper energy.

• Stress, irritability, over-reactions – if you get cranky an hour or two after you eat, keep a journal of your reactions compared to what you ate at the last meal.

• Depression – some people have a sense of overwhelm, hopelessness or being ‘stuck’ that they can trace to food reactions.

• Mental focus and clarity – if you get a bad case of ‘busy brain’ or you feel like you’re in a mental fog check to see how your foods are affecting this.

• Cravings, hunger and not feeling satisfied – when you’ve eaten within the past hour or two and are still hungry, this is often a signal that your body didn’t get something it really needed. And no, it’s not sugar…

Taking a Shortcut

If we’d all listened to our body signals when we were young, we wouldn’t have so many health issues as we get older. Like most of us, you probably didn’t do that. But if you start paying attention right now, after a while you will have a much better idea of your best food choices.

If you’re like me, you don’t want to wait to see improvements in your health. Fortunately, there is a faster way to tell which foods are best for you. It’s a process that reduces the learning curve by at least a year, called Metabolic Typing. Metabolic Typing recognizes that each of us is as different on the inside as we are on the outside.

What a novel concept!

Using a simple questionnaire and non-invasive tests, you can determine a great deal about your unique food requirements. For example, you learn:

• Foods that move you towards balance or away from balance.

• The ideal ratios of fats, proteins and carbohydrates for your metabolic needs.

• Nutritional supplements that can help you return to balance metabolically.

Whether you use Metabolic Typing or choose to simply listen to your body’s natural responses to food, you can determine your unique food needs. As your awareness of exactly what works for you improves, your health will also improve.

Dr. Bruce Eichelberger practices at Reno Alternative Medicine in Reno, Nevada. You can reach him at at (775) 827-6901 or visit his web site at www.RenoAlternativeMedicine.com for more information.

Plain Truth From The Cattle Rancher Who Won’t Eat Meat

Written by Howard Lyman

Book Reviewed by June Milligan, M.Ed., CHt |

If you are truly interested in avoiding what Asians call “Western Diseases” (heart disease, cancer and other degenerative diseases) read this book. If you read no other book this year, read this book.

Howard Lyman was the rancher on the Oprah Show in April 1996 who broke the news to the American public regarding what goes into the so-called “protein concentrates” fed to cattle. As a result, both he and Oprah were sued by a group of Texas cattlemen. There is a Food Disparagement Law in Texas which basically says, “You can’t say bad things about food.”  Oprah and Lyman won their suit and the resultant publicity caused the laws regarding cattle feed to be changed slightly.

Howard Lyman is a fourth generation dairy farmer and cattle rancher. This book explains in graphic detail why he no longer eats meat. Even though the laws were changed, today dead horses, dogs, cats, pigs, chickens and turkeys as well as blood and feces from cattle, plus fecal material from chickens are dumped into giant grinders at rendering plants, whether the carcasses are diseased or not.

Rendering is a 2.4 billion-a-year industry, processing forty billion pounds of dead animals a year. There is simply no such thing in America as an animal too ravaged by disease, too cancerous or too putrid to be welcomed by the all-embracing arms of the renderer. Euthanized pets-the seven million dogs and cats killed in animal shelters each year, plus the euthanized catch of animal control agencies, plus road kill, are sent to the renderer. The city of Los Angeles alone sends some two hundred tons of euthanized cats and dogs to a rendering plant each and every month!

When this gruesome mix is ground and steam-cooked, the lighter, fatty material floating to the top gets refined for use in such products as cosmetics, lubricants, soaps, candles and waxes. The heavier protein material is dried and pulverized into a brown power – about a quarter of which consists of fecal material. The powder is used as an additive to almost all pet food as well as to livestock feed.

The use of animal excrement in feed is common, as livestock operators have found it to be an efficient way of disposing of a portion of the 1.6 million tons of livestock wastes generated annually by their industry. In Arkansas, for example, the average farm feeds over fifty tons of chicken droppings to cattle every year. One farmer says it makes his cattle “fat as butterballs” and that “other feeds are too expensive.”

We know that common food poisonings brought on by E. coli bacteria is caused by fecal contamination of food. E. coli causes the deaths of nine thousand Americans a year, and we also know that 80 percent of all food poisonings come from tainted meat. We learned from the tragedy that afflicted Britain, that Mad Cow disease can “jump species” and give rise to a new variant of the always-fatal brain-wasting Creutzfeldt-Jakob disease in humans. This disease takes years to incubate, and the results sometime mirror Altzheimers.

Lyman explains that the American people have been raised to believe that someone is looking out for their food safety. The disturbing truth is that the protection of the quality of our food is the mandate of foot-dragging beaurocrats at the U.S. Dept. of Agriculture and the Food and Drug Administration who can generally be counted upon to behave not like public servants, but like hired hands of the meat and dairy industries.

Nearly all meat in America is contaminated with carcinogens such as dioxins and DDT, banned over 25 years ago but still in the ground and therefore still in the crops fed to animals. Also, crops for animal feed contain far higher levels of pesticides than crops grown for human consumption. According to a study by the Council on Environmental Quality, 95 percent of the human intake of DDT comes from dairy and meat products.

Lyman is very clear about his findings: meat kills. It kills us just as dead as tobacco kills, but far more frequently. It is far and away the number one cause of death and disease in America. One out of two Americans will die of heart disease in this country. Heart attacks are never caused by corn, broccoli or cauliflower; they are not the work of pears, plums or peaches; they are never brought on by rice, barley or lentils. In non-smokers, heart disease can almost always be attributed to saturated fat and cholesterol from meat and dairy products. This is a fact as well known by the medical profession as the fact that smoking cigarettes dramatically increases the risk of lung cancer and emphysema. But these deadly facts about animal protein haven’t been as firmly established in the public mind because the meat and dairy industries have taken a lesson from the tobacco industry in how to stay in business while killing people. Their policy is to deny, and when you can’t deny: confuse.

Even as early as 1961, the Journal of the American Medical Association announced: “A vegetarian diet can prevent 97% of heart attacks.”  That research was established 46 years ago!  In our review of the book The China Study, we found that a vegetarian diet can not only prevent heart attacks, it can work to reverse heart disease.

Two myths circulating in America are: 1) that a heart attack is a natural way to die, a natural result of ageing. The truth is: dying of a heart attack is about as natural as dying of a drug overdose; 2) another myth is that the tendency to heart disease is inherited. The only thing that’s inherited is bad eating habits. Lyman knows that first hand, as he grew up eating scrambled eggs, bacon & sausage for breakfast, fries and a cheeseburger for lunch and a big steak for dinner, for starters. When he reached 350 pounds with cholesterol over 300, and blood pressure off the charts he woke up. He became a vegetarian. And within a year of eating no meat, all his health problems started to go away. He realized that there was one answer to many of the different ills affecting our environment and ourselves:  Everything revolves around the fork.

Some additional information: In a world that desperately needs food, it takes 16 pounds of grain to create one pound of beef. Each cow emits 400 pounds of methane gas every day, plus 25 pounds of waste. Methane gas is the second most significant contributor (after carbon dioxide) to the Greenhouse Effect, and the 1.3 billion head of cattle in the world emit an estimated 150 trillion quarts of methane gas.

Growth hormones and antibiotics regularly fed or injected into beef pass right on through to meat-eating humans. Sperm counts are way down in America and Europe, and many men are actually asking for breast-reduction surgery. Some scientists believe there is a direct link between hormones in beef and these two recent problems in wealthy countries (in poor countries people eat much less meat). Plus, the medical profession is encountering bacteria that are ever more resistant to antibiotics. Is it because there are so many antibiotics in our meat, that bacteria have become so resistant?

We have an enormous milk surplus in this country, much of it genetically engineered milk, and the dairy industry is trying every advertising ploy they can think of to make us drink more. I’m sure you’ve seen the celebrity-with-milk-moustache ads. Humans are the only mammals on the planet that still drink milk after being weaned. It isn’t even healthy for us after that age, and has been shown to actually leach calcium from our bones. Cute advertising works wonders…for the meat and dairy industry.

This book gives detailed information on so many additional aspects of the health and environmental impacts of raising cattle for food that it is impossible to recount all of them here. Read the book and become educated about what is happening to America and the rest of the world because of our obsession with meat and dairy products. To summarize, Lyman says that being an environmentalist who eats meat is like being a philanthropist who doesn’t give to charity.

For more information, please call June Milligan, M.Ed., CHT of Joyful Changes at (775) 786-9111.