Saturday, September 30, 2006

Warmer Weather, Colder Weather..wazzup ?!




DID YOU KNOW ?
50 % of garbage in landfills could have been composted or recycled ?
We've all heard of Global warming. That we need to "reduce our Greenhouse gas ( GHG)emissions" we should burn less fossil fuels, do our part to "protect the Ozone Layer " and so on, but what the heck does it all mean in plain English ?
First the Ozone Layer - A lovely little layer of molecules way out in the Stratosphere that protects us from too much of the sun's radiation. The thinner it is, the more nasty UV rays that get to us down here on Earth. More sunburns people ! Not only that but it can cause disruptions in the marine animals habitat, in the food chain, reduced crop yields, etc. Not good.
so what can we do to reduce the depletion of the ozone layer ?
Theres a lot of scientific mumbo jumbo to get right into it but CFC's ( Chlorofluorocarbons ) are what most of us may have heard of. They are used in the manufacture of aerosol sprays,( hair spray etc) blowing agents for foams and packing materials, as solvents, and as refrigerants( freon, etc ) Although non essential use of CFC's is banned in many countries, it can take CFC's 15 years to get to the stratosphere and another decade to react with the Ozone , destroying up to 100,000 ozone molecules in that time.
We can however....Avoid purchasing products containing ozone-depleting substances. ( use a nice organic gel instead of hairspray ladies ) For a list of substances to avoid, see http://www.checnet.org/HealtheHouse/education/articles-detail.asp?Main_ID=650
Also, insist that the refrigerator repairman uses CFC recovery when repairing old appliances and recycling equipment when servicing your refrigerator or freezer.
And what about Global Warming ?
To make a long story short, Carbon dioxide and other gases ( Greenhouse gases) warm Earths surface by trapping heat from the sun, in our atmosphere. ( our own little greenhouse) A very good thing, because it keeps our planet habitable. However, by burning fossil fuels such as coal, gas and oil and clearing forests we have dramatically increased the amount of carbon dioxide in the Earth’s atmosphere and temperatures are rising because the layer of gases is getting too thick, trapping too much heat . Ever step into a greenhouse on a hot summer day ? A little too tropical for me ! So what can we do ?
So many little things that take a little more planning but not much effort. The best part is many of them save you money too ! Most Green house gas ( GHG) emissions from homes come from the fossil fuels burned to make electricity & heat. If you use energy more efficiently at home, you will reduce your emissions and lower your energy bills by more than 30 % in some cases ! A big bonus for you !. Remember the simple things too, like turning down the thermostat a degree or two & wearing a sweater instead, or how about drying your clothes on a line whenever weather permits ? ( you can buy those nice portable , fold up ones for apartment dwellers ! )
Also, since agriculture is responsible for about 1/5 of the world’s greenhouse gas emissions, you can reduce emissions just by watching what you eat. ( like buying locally grown food ,which reduces trucking ( gas, oil and $$) & refrigeration as well as plastic packaging ( plastic is made with petroleum ) With the weather turning cooler, one way to reduce emmissions is to be sure your home is properly insulated. Caulking and weather-stripping can reduce carbon dioxide emmissions by 1,700 pounds per year ! You can also save an average of 2,400 lbs of carbon dioxide a year by recycling just 1/2 of your household garbage. Earth 911 can help you find recycling in your area. Remember all those commercials last year about the "One Tonne Challenge" ? This is what it's all about ! I challenge you ! Let me know what you are doing to reduce your emmissions !

Thursday, September 21, 2006

Yogurt, Yoghurt, Yougurt....yo, Gert !

Yummy, yummy, yogurt, is it even fair that it's good for you too ?!
Well, thank goodness it is because I eat it nearly every day ! Whether it's eaten at breakfast, in a smoothie, with your dinner or dessert, it's good for you ! Yipee ! Okay, that's the good news....the bad news is I'm not really talking about the fruit filled, sugar laden ( and sometimes aspartame & splenda filled) pink confection most people think of when yogurt is mentioned, no, no, no, I'm talking about, plain, white, unflavored, no sugar yogurt. But fear not, there is hope...it can be delicious. So, what's so good about it ? Well I'm glad you asked...
Yogurt is a fermented milk product, made from any milk, be it cow, goat , camel or what have you and has been a staple food in the middle east, and parts of Asia & southeastern Europe since ancient times. It is regualrly used in Greek, Syrian & Indian cooking and is often diluted with water & honey, as a beverage. (an aquired taste ) It's close realtive, Kefir is also gaining ground here in the west, and also good for you, although it contains femented yeast so anyone with sensitivities should be aware of this. Yogurt contains beneficial bacterias ( Lactobacillus Bulgaricus, Lactobacillus acidophilus, and streptococuss Thermophilus - and no, yogurt cannot cause strep throat )
These ferment, thicken & cause the milk sugar ( Lactose) to turn to lactic acid, making it easier for your body to digest. This is great way for those of us who are lactose intolerant to get some dairy product, and 1/2 cup of plain yogurt has about 15 % of your daily recommended calcium intake ! It's also great to replenish your normal intestinal flora after you've had a round of antibiotics ( which of course kill both the good & the bad bacteria ) Research shows that yogurt helps guard the intestines against carcinogens, and helps stave off yeast infections too ( the sugar laden yogurt won't help much, as yeast lives off sugar )
So, how do you get used to eating plain yogurt & incorporate it into your food menu ? You can slowly get used to it by eating it with fresh fruit & a tiny bit of honey & cinnamon, then slowly reduce the honey. I eat this for breakie with hemp seeds & such on it . Yum.
You can also use it in place of sour cream, buttermilk, mayo,cream, & milk in recipes. When baking with yogurt, add 1/2 tsp. baking soda/ cup of yogurt. Here's even more incentive....
1 cup plain yogurt = aprox 150 calories
1 cup mayonaise = aprox 1500 calories
Be sure to check out the yogurt recipes in my recipe link. Bon Apetite !

Friday, September 15, 2006

Myths and Truths about Soy

Soy, how's it goin' ?
One of the most widely farmed and most controversial foods right now seems to be Soy, so I'd like to take on this topic today. Many people , including manywell meaning health professionals, natural food employees etc are still on the Soy bandwagon, and yet there is growing evidence that Soy is not all it's cracked up to be. My research has lead me away from the soy train and so today I'd like to share some of the myths and truths of Soy that I have learned of. Then you can judge for yourselves if you are a fan or not, of Soy.
Myth: Soy has been used for thousands of years
Truth: Soy was first used as a food during the late Chou dynasty (1134-246 BC) after the Chinese learned to ferment soy beans to make foods like tempeh & tamari.
Myth: Asians consume large amounts of soy .
Truth: Soy consumption in Japan and China averages about 2 teaspoons / day. Asians consume fermented soy in small amounts as a condiment, not as a replacement for animal foods.
Myth: Modern soy foods have the same benefits as traditionally fermented soy.
Truth: Most modern soy foods aren't fermented to neutralize toxins in soybeans, and are processed in a way that increases levels of carcinogens.
Myth: Soy is a complete protein.
Truth: Like all legumes, soy beans are deficient in sulfur-containing amino acids . In addition, modern processing denatures fragile lysine.
Myth: Fermented soy foods provide vitamin B12 in vegetarian diets.
Truth: The compound that resembles vitamin B12 in soy not only can't be used by the human bodybut soy also causes the body to require more B12
Myth: Soy formula is safe & healthy for babies.
Truth: Soy foods inhibit protein digestion and affect the proper functioning of the pancreas. In test animals, diets high in trypsin inhibitors led to stunted growth and pancreatic disorders. Soy foods also increase the body's requirement for vitamin D, needed for strong bones and normal growth. Phytic acid in soy food sreduces availabilty of iron and zinc which are needed for the development of the brain and nervous system. Soy also lacks cholesterol, which is also essential for brain and nervous system development . Large doses of phytoestrogens in soy formula have been implicated in premature sexual development in girls and delayed development in boys.
Myth: Soy can prevent osteoporosis.
Truth: Soy can cause deficiencies in calcium and vitamin D, both needed for healthy bones. Calcium from bone broths and vitamin D from seafood, lard and organ meats prevent osteoporosis in Asian countries—not soy foods.
Myth: soy protects against many types of cancer.
Truth:
A British government report concluded that there is little evidence that soy foods protect against breast cancer or any other forms of cancer. In fact, soy may result in an increased risk of cancer.
Myth: Soy protects against heart disease.
Truth: In some people, soy foods will lower cholesterol, but there is no proof that lowering cholesterol improves one's risk of having heart disease.
Myth: Soy estrogens are good for you.
Truth:
Soy estrogens are phyto-endocrine disrupters. They can prevent ovulation and stimulate the growth of cancer cells. Eating as little as 4 tablespoons of soy / day may even result in hypothyroidism with symptoms of fatigue, constipation and weight gain
Myth: Soy beans are good for the environment.
Truth: Most soy beans grown in the USA are genetically modified so that farmers can use large amounts of herbicides.
Myth: Soy beans are good for 'Third world countries' in need of food.
Truth: In third world countries, soybean crops replace their traditional crops and transfer the profit from processing, from the local people to huge, multinational corporations
To find out more about Soy, check out www.westonaprice.org
I'd also like to say thanks to everyone for your questions & suggestions...I'll try to get to them all as soon as I can. Next time...the benefits of yogurt !

Thursday, September 14, 2006

Organic - part 2


Just like catching your own fish, fresh is best !
Okay, I'm back at it again people ! It's been 'one of those weeks' but I am finally able to get to the computer to do my little part in the name of good health, etc, etc. So last time I wrote a bit about who the organic consumers are ( you know, us, the edumacated, sophistimacated types...)
now I'd like to give you a few of the cold, hard facts, but first, a couple fun & interesting dates for your calendar....
This Saturday: Sept. 16th is International Day for Preservation of the Ozone Layer ( so think about how you can reduce your greenhouse gas emissions )
Next Thursday: Sept 21 is Peace One day - An International day to recognize non-violence
Next Sat: Sept. 23 Fall Equinox
ORGANIC FACTS
What is organic?
'Organic refers to the way agricultural products—food and fiber—are grown and processed. Organic food production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food.' www.ota.com


  • Chromium is a micronutrient that is low in Western diets. Its deficiency is associated with the onset of adult diabetes and atherosclerosis (hardening of the arteries). Chromium was found to be higher in organic foods by an average of 78 %.
  • Selenium is one of the antioxidant nutrients that protects us from damage by environmental chemicals. It is protective against cancers and heart disease. It was found to be an average of 390 % higher in organic foods.
  • Calcium, needed for strong bones, averaged 63% higher in organics.
  • Boron, which has been shown to help prevent osteoporosis (along with calcium) averaged 70% more.
  • Lithium, which is used to treat certain types of depression, was 188 % higher.
  • Magnesium, which reduces mortality from heart attacks, keeps muscles from spasming, and eases the symptoms of PMS, averaged 138 % more.
  • Aluminum has been implicated for years in the development of Alzheimer's disease. It's content in organic food averaged 40% less that in commercial foods.
  • Lead toxicity, which has been in the new a lot lately, can adversely affect our children's' IQ. It averaged 29% lower in organic foods.
  • Mercury, which can cause neurologic damage, averaged 25% lower in organic foods. www.lookwayup.com
  • Organic products meet stringent standards
    Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs.
    Organic food tastes great!
    It’s common sense – well-balanced soils produce strong, healthy plants that become nourishing food for people and animals.
    Organic production reduces health risks
    Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Organic agriculture is one way to prevent any more of these chemicals from getting into the air, earth and water that sustain us.
    Organic farms respect our water resources
    The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources.
    Organic farmers build healthy soil
    Soil is the foundation of the food chain. The primary focus of organic farming is to use practices that build healthy soils.
    Organic farmers work in harmony with nature
    Organic agricultural respects the balance demanded of a healthy ecosystem: wildlife is encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas.
    Organic farming helps keep rural communities healthy
    USDA reported that in 1997, half of U.S. farm production came from only 2% of farms. Organic agriculture can be a lifeline for small farms because it offers an alternative market where sellers can command fair prices for crops. www.ota.com

Okay, I could go on & on but you get the idea. Before I go for this time I'll also leave you with these thoughts....remember, everything on Earth was always organic until a couple decades ago ! This is NOT a new concept !

Next blog.... Myths and Truths about soy !


Tuesday, September 05, 2006

Why choose Organic

My mission statements of late have been "Every time we eat, we vote..."-J.Salatin- and " If my Great, Great Grandma wouldn't recognize it as food, it probably isn't" so on that note & in keeping with the challenge I presented to you in the last blog, ( Thanks for your e mails by the way - keep it up !) why should we choose organic products ? I've heard some sad untruths about organics lately so I thought I'd provide you with some statistics & facts so you can make an informed choice for yourself. I'll start with an overview of who the organic shoppers are. These are taken from www.agric.gov.ab.ca in case anyone is interested. Next blog, the stats on why organic is healthier.
HOW MANY CANADIANS EAT ORGANIC ?
-71 % have tried organic food
WHO ARE THE REGULAR BUYERS ?
-60 % are female
-30 % are from BC
-1/3 of the household have children
-consumers of organic food are more likely to be more educated ( in any age group)
- Over 1/2 of the consumers in Canada are from Vancouver, Edmonton and Calgary
TRAITS & VALUES OF THE CANADIAN CONSUMER
-More educated & sophisticated (hey, it's a fact !)
-pursuers of higher quality of life
-optimistic but well grounded in reality
-pursuers of wellness & environmentalism
-believe health means not only looking good, but also a balance of body, mind & soul
-want to purchase from socially responsible companies
- more likely to be independant thinkers
Over & out !