http://www.theglobeandmail.com/life/health-and-fitness/health/whether-you-buy-grass-fed-or-natural-meat-safety-isnt-guaranteed/article5490702/
Ever since the recall of beef from Alberta’s XL Foods began in September, there’s been a joke going around some neighbourhood butcher shops that sell local meat. “Is that from Alberta?” customers ask with a smirk.
At The Better Butcher in Calgary, however, where they specialize in “naturally raised meat” from local farms, no one has been kidding around. Owner Randy Hnatuk says they’ve seen a 20-per-cent rise in business from people looking for an alternative to mass-produced meat and the system responsible for the E. coli 0157 outbreak that sickened 18 people.
There is a prevalent belief that meat in the local food system is safer than what is offered at the supermarket. I thought this too, long before the XL Foods recall, and while researching my book, Locavore, about the local food movement’s alternatives to the industrial food system in Canada, I became more familiar with the differences. I am willing to pay more for locally-raised meat because it’s better for the environment, supports local economies, and is safer from the nasty bugs of industrial food such as E. coli 0157 and antibiotic-resistant pathogens – or so I thought. The other day, as I was preparing grass-fed beef for dinner, I took a second look at what I was cooking. I realized I had assumed that this beef was safer – but was it really?
It turns out that buying a safer meat is more complicated than simply choosing local, organic, naturally raised or grass-fed. In fact, none of these labels is guaranteed to be safer.
Whether your steak comes from a cow that was raised on a feedlot and slaughtered in a large abattoir, or from an animal that ranged on grass and was given a nice pat by its farmer before meeting its end, some research indicates that the chance of the meat bringing a pathogen into your home is equal.
“Bacteria really don’t care about our politics,” said Douglas Powell, a food scientist at Kansas State University who has been studying E. coli 0157 for two decades. “There are risks in all food systems.” As a study out of Purdue University that compared regular beef to grass-fed concludes, “there are no clear food safety advantages to grass-fed beef products over conventional beef products.”
All cows can potentially carry toxic E. coli – as can wild deer and even raccoon. Meat is most likely to be contaminated when the carcass is gutted; animal hides can carry, and spread, the bacteria.
But there are other pathogens we need to worry about, too. When looking for a safer product, we also should be thinking about antibiotic resistance. Much of our poultry, for instance, is given a steady diet of drugs to hasten growth and keep the birds healthy in crowded living quarters; fewer fowl are raised free from antibiotics.
“There is a difference in these products,” said Dr. Lance Price, a professor of environmental and occupational health at George Washington University, who studies the impact of antibiotics on food animals. Researchers have found far fewer antibiotic-resistant bacteria on birds raised on farms without the drugs. “If you look on the farm, you get a stark difference between animals raised without antibiotics.”
But antibiotic-free meat is not guaranteed to be free of contamination.
For an animal product to be legal for sale in Canada, it has to be slaughtered at a certified facility. This could be a federally certified abattoir, such as XL Foods, or a small provincial plant. Each province has different rules, but federal slaughterhouses are generally large and process thousands of animals a day. The provincial abattoirs tend to be smaller and typically cater to small-scale farmers.
In any slaughterhouse, a contaminated piece of meat can taint other food, said Amy Proulx, a former federal meat inspector who now runs the culinary innovation and food technology program at Niagara College in Niagara-on-the-Lake, Ont. “If you want to prevent bringing it into your home, go vegetarian,” she said.
Even though there are rules to keep all abattoirs clean and safe, no matter their size, the systems can fail. That means that if the antibiotic-free meat you buy is slaughtered in the same facility as animals that are raised conventionally, contamination by antibiotic-resistant bacteria is possible – even likely. Conversely, studies by Price and others have found fewer antibiotic-resistant bacteria on chicken raised without antibiotics that is slaughtered and sold separately.
It’s difficult, however, for most consumers to buy meat from a slaughterhouse that only processes animals raised alternatively. British Columbia is the only province that tracks organic certification for abattoirs.
To call meat “organic,” you must have organic certification, as enforced by the Canadian Food Inspection Agency. But labels such as “local,” “naturally raised” and “grass fed” can mean whatever the producer wants them to mean. In one case Price found, a company was calling its pork “antibiotic free” because it weaned the hogs off drugs for a period of time before they were butchered. The animals weren’t truly free from the medication, as advertised.
“Almost all food decisions are faith-based,” Powell said. “That’s why people say things like ‘I trust my farmer.’ Faith-based food systems have to go.” He wants companies to provide the consumer with food safety data.
While meat in Canada is sold with a number that identifies the last facility that handled it, the law doesn’t require producers to give consumers the information they need to trace its origins, or even to see how many facilities the meat passes through. “In some cases, it crosses hands multiple times,” said Proulx. And the more handling, the more potential for cross-contamination, she said. For example, an independent butcher could supply their meat from a middleman who buys it from a federal plant such as XL Foods and wouldn’t have to tell you.
Statistics Canada data show that last year we imported more than $200-million worth of chicken parts and organs from the United States and just under $40-million from Brazil. But there is no way for the consumer to know that their dinner has travelled this far.
“That’s one reason to go back to the local system,” said Proulx. She suggests that when choosing meat, you shouldn’t let price be your guide. “Cheap meat comes with shortcuts,” she said.
As for me, I’ll continue to buy meat raised without antibiotics, by farmers practising low-impact agriculture. I will also, however, buy a tip-sensitive meat thermometer. I’d rather be safe than sorry.
Sarah Elton’s new book Consumed: Food for a Finite Planet will be published in the spring.
Wednesday, 21 November 2012
Tuesday, 20 November 2012
Never Throw Food Away Again...Broken down per capita, we waste about 1,400 calories per person, per day. But you can save more food, and save money
We all talk about wanting to
reduce our waste and our footprint on this world. What is even worse is the food we waste. In most cases, we dont have enough incentive to make the
required changes. Here is a great article to help get us moving towards sustainability
and help us save a little in the bank!
Food waste is becoming a major American problem. Americans waste an astounding 40 percent of their food, a statistic that has doubled since 1974, according to research published in the journal PLoS ONE found. And it's not just trashed food that gets wasted, but also tons of the food and water used to grow, harvest, process, and transport the food, the study authors say. "Food waste in America has become a very large problem that significantly drains national resources," explains study coauthor Kevin Hall, PhD, of the National Institute of Diabetes and Digestive and Kidney Diseases. For example, about one quarter of the total consumption of fresh water in the United States is used to produce food that is not eaten, the study authors found. Furthermore, more than 300 million barrels of oil, or about 4 percent of the nation's oil consumption, is used to produce wasted food—and that figure doesn't even include the costs for processing and transporting food.
Researchers calculated the food waste of the nation as a whole over the last three decades, and then expressed the food waste on a per-capita basis to come up with the calculation that every person wastes about 1,400 calories of food per day. To arrive at that number, researchers found how much food was eaten by the population over the past several decades (data that had been compiled to explain the observed increase of body weight corresponding to increasing prevalence of obesity), then subtracted the amount of food eaten from the food available in the national food supply, and adjusted for imports and exports. This difference between the available food supply and the food eaten was defined as food waste. The numbers correspond with a 50 percent increase in food waste since the mid-1970s.
The study does have limitation, however. "The waste could have occurred at any point along the food supply chain, and our methods give us no information about where the waste is occurring," explains Hall. "Much of it could be due to household food waste, but waste also occurs in restaurants, supermarkets, food-processing facilities, and farms," explains Hall.
Individuals probably aren't to blame for all of the food waste. But it's a safe bet that even as obesity rates continue to climb, so does the amount of food we throw out—probably because it's a consequence of the easy availability of calorie-dense food that makes us fat. The pattern of doubling food waste during the last three decades is bad news for the environment as well as our waistlines. "We use so many resources to grow food. Shipping, tractors, and [chemical] farming practices are pretty damaging to the earth in terms of emissions and petroleum usage," Bloom says. "If we're going to do all that, we might as well eat the food. It makes no sense to grow twice the amount of calories we need and then throw out what we don't need."
While this waste occurs in all parts of the food chain, there is a lot you can do on the consumer end. And the best part? It'll help save you money, too.....................
Here's how to never throw food away again:
• Prevent food wastage. We are all for eating more fresh produce and whole grains as much as possible, and avoiding belt-busting processed foods (processing and packaging are also the leading culprits in food-related greenhouse gases). However, this healthier way of eating takes a little more planning. Create menus for the week, incorporating leftovers and foods that might spoil if not used up, suggests Lois Killcoyne, RD, food-preservation expert with the Pennsylvania State University Extension program. Before going to the grocery store, take an inventory of what needs to be used up. You can buy other items around that to create a meal.
• Cook once, eat twice. It's one of Killcoyne's golden rules to prevent food waste. Use leftovers in a different form for another meal; for example, eat roast chicken one night, and use the leftovers to make chicken salad later.
• Add leftovers to soup or stew. Keep a container in the freezer to accumulate leftovers, if needed. As small amounts of leftovers are added, plan on a hearty soup made from them as an entrée.
• Plan a weekly smorgasbord. Put out a buffet of what's in the fridge, and let family members choose their favorites. Fill in with other foods as needed.
• Eat leftover dinner foods for lunch the next day. This seems like a no-brainer, but many people don't do it. And with all the extra food floating around during the holiday season, now's the perfect time to get in the habit. Just remember to always follow safety guidelines for handling leftovers: Refrigerate leftovers within two hours of cooking, and use them within three to four days. In the case of stuffing and gravy, use them within one to two days, or freeze them.
• Buy frozen. Fresh produce is great, but you can also opt for bagged, frozen vegetables and fruits if your produce tends to spoil before you get to use it all. Remove exactly as much as you need for a particular recipe at a time. Look for frozen organic produce, which isn't farmed with unhealthy chemicals and keeps greenhouse-gas carbon out of the atmosphere.
• Buy sensible amounts. "Sometimes the quantities of fresh produce we can buy are more than we will use up before it spoils," says Killcoyne. "Instead, get just the needed amounts of fresh prepped fruits or vegetables at the salad bar in your market—no extra." Another idea is to share extra produce with friends or family. You both get to enjoy it, and the foods are used up before spoiling.
If you don't want to run to the store every day for fresh ingredients, a good rule of thumb when buying produce is to buy one ripe item, one medium-ripe, and one green to prevent a mass spoiling.
Favor long keepers. Produce like apples, cabbage, sweet potatoes, oranges, and carrots will keep well for longer periods under refrigeration, Killcoyne says. Hydrated spices and seasonings can replace fresh and won't spoil before being used up. Consider devoting part of your home to cold storage for vegetables.
• Create a divide. Divide packages of raw meat like chicken or ground beef and freeze in individual portions for later use. Cook just enough for the meal. Recognize that you can also freeze extra bread and baked goods.
• Learn the freezing basics. For busy people, freezing offers a great way to preserve food. There are, however, some foods that don't freeze well, according to the National Center for Home Food Preservation. They include: cabbage, celery, cucumbers, lettuces, radishes, cooked spaghetti, macaroni, rice, cooked egg whites, milk sauces, and fried foods (french fries and onion rings are an exception, but it's a good idea not to eat too many fried foods, anyway).
Some people with limited room prefer using plastic freezer bags to store food because they use less space. While the No. 4 plastic that these bags are generally made of is considered pretty safe, if you're worried about plastics chemicals, you can also freeze in wide-mouth canning jars. Just be sure to leave about an inch of space between the food and the jar lid to prevent breakage if the food expands during freezing. Narrow-mouthed canning jars require about 1½ inches of headspace.
Almost all vegetables require blanching before freezing, done by briefly placing them in scalding water to stop enzyme action. To make it easier, find a wire basket that fits into a large pot with a lid. Boil one gallon of water for each pound of vegetables, and then lower your basket of veggies into the water, covering the pot with a lid. Once the water begins to boil again, start timing. Different vegetables require different blanching times.
• When you must, compost. Compost can be as simple or complicated as you'd like to make it. Some people mix kitchen scraps into a pile of grass clippings and leaves, while others purchase or build composting bins or spinning barrels. If you do it right, the payoff is a rich garden soil amendment. You'll also be keeping rotting food out of the landfill. Whatever composting method is best for you, most gardening experts recommend that the average person composting at home keep dairy, meat, and bones out of the compost system—otherwise things could get very stinky and attract vermin. For more tips, visit our composting topic page
http://www.rodale.com/food-waste?page=0,2
Food waste is becoming a major American problem. Americans waste an astounding 40 percent of their food, a statistic that has doubled since 1974, according to research published in the journal PLoS ONE found. And it's not just trashed food that gets wasted, but also tons of the food and water used to grow, harvest, process, and transport the food, the study authors say. "Food waste in America has become a very large problem that significantly drains national resources," explains study coauthor Kevin Hall, PhD, of the National Institute of Diabetes and Digestive and Kidney Diseases. For example, about one quarter of the total consumption of fresh water in the United States is used to produce food that is not eaten, the study authors found. Furthermore, more than 300 million barrels of oil, or about 4 percent of the nation's oil consumption, is used to produce wasted food—and that figure doesn't even include the costs for processing and transporting food.
Researchers calculated the food waste of the nation as a whole over the last three decades, and then expressed the food waste on a per-capita basis to come up with the calculation that every person wastes about 1,400 calories of food per day. To arrive at that number, researchers found how much food was eaten by the population over the past several decades (data that had been compiled to explain the observed increase of body weight corresponding to increasing prevalence of obesity), then subtracted the amount of food eaten from the food available in the national food supply, and adjusted for imports and exports. This difference between the available food supply and the food eaten was defined as food waste. The numbers correspond with a 50 percent increase in food waste since the mid-1970s.
The study does have limitation, however. "The waste could have occurred at any point along the food supply chain, and our methods give us no information about where the waste is occurring," explains Hall. "Much of it could be due to household food waste, but waste also occurs in restaurants, supermarkets, food-processing facilities, and farms," explains Hall.
Individuals probably aren't to blame for all of the food waste. But it's a safe bet that even as obesity rates continue to climb, so does the amount of food we throw out—probably because it's a consequence of the easy availability of calorie-dense food that makes us fat. The pattern of doubling food waste during the last three decades is bad news for the environment as well as our waistlines. "We use so many resources to grow food. Shipping, tractors, and [chemical] farming practices are pretty damaging to the earth in terms of emissions and petroleum usage," Bloom says. "If we're going to do all that, we might as well eat the food. It makes no sense to grow twice the amount of calories we need and then throw out what we don't need."
While this waste occurs in all parts of the food chain, there is a lot you can do on the consumer end. And the best part? It'll help save you money, too.....................
Here's how to never throw food away again:
• Prevent food wastage. We are all for eating more fresh produce and whole grains as much as possible, and avoiding belt-busting processed foods (processing and packaging are also the leading culprits in food-related greenhouse gases). However, this healthier way of eating takes a little more planning. Create menus for the week, incorporating leftovers and foods that might spoil if not used up, suggests Lois Killcoyne, RD, food-preservation expert with the Pennsylvania State University Extension program. Before going to the grocery store, take an inventory of what needs to be used up. You can buy other items around that to create a meal.
• Cook once, eat twice. It's one of Killcoyne's golden rules to prevent food waste. Use leftovers in a different form for another meal; for example, eat roast chicken one night, and use the leftovers to make chicken salad later.
• Add leftovers to soup or stew. Keep a container in the freezer to accumulate leftovers, if needed. As small amounts of leftovers are added, plan on a hearty soup made from them as an entrée.
• Plan a weekly smorgasbord. Put out a buffet of what's in the fridge, and let family members choose their favorites. Fill in with other foods as needed.
• Eat leftover dinner foods for lunch the next day. This seems like a no-brainer, but many people don't do it. And with all the extra food floating around during the holiday season, now's the perfect time to get in the habit. Just remember to always follow safety guidelines for handling leftovers: Refrigerate leftovers within two hours of cooking, and use them within three to four days. In the case of stuffing and gravy, use them within one to two days, or freeze them.
• Buy frozen. Fresh produce is great, but you can also opt for bagged, frozen vegetables and fruits if your produce tends to spoil before you get to use it all. Remove exactly as much as you need for a particular recipe at a time. Look for frozen organic produce, which isn't farmed with unhealthy chemicals and keeps greenhouse-gas carbon out of the atmosphere.
• Buy sensible amounts. "Sometimes the quantities of fresh produce we can buy are more than we will use up before it spoils," says Killcoyne. "Instead, get just the needed amounts of fresh prepped fruits or vegetables at the salad bar in your market—no extra." Another idea is to share extra produce with friends or family. You both get to enjoy it, and the foods are used up before spoiling.
If you don't want to run to the store every day for fresh ingredients, a good rule of thumb when buying produce is to buy one ripe item, one medium-ripe, and one green to prevent a mass spoiling.
Favor long keepers. Produce like apples, cabbage, sweet potatoes, oranges, and carrots will keep well for longer periods under refrigeration, Killcoyne says. Hydrated spices and seasonings can replace fresh and won't spoil before being used up. Consider devoting part of your home to cold storage for vegetables.
• Create a divide. Divide packages of raw meat like chicken or ground beef and freeze in individual portions for later use. Cook just enough for the meal. Recognize that you can also freeze extra bread and baked goods.
• Learn the freezing basics. For busy people, freezing offers a great way to preserve food. There are, however, some foods that don't freeze well, according to the National Center for Home Food Preservation. They include: cabbage, celery, cucumbers, lettuces, radishes, cooked spaghetti, macaroni, rice, cooked egg whites, milk sauces, and fried foods (french fries and onion rings are an exception, but it's a good idea not to eat too many fried foods, anyway).
Some people with limited room prefer using plastic freezer bags to store food because they use less space. While the No. 4 plastic that these bags are generally made of is considered pretty safe, if you're worried about plastics chemicals, you can also freeze in wide-mouth canning jars. Just be sure to leave about an inch of space between the food and the jar lid to prevent breakage if the food expands during freezing. Narrow-mouthed canning jars require about 1½ inches of headspace.
Almost all vegetables require blanching before freezing, done by briefly placing them in scalding water to stop enzyme action. To make it easier, find a wire basket that fits into a large pot with a lid. Boil one gallon of water for each pound of vegetables, and then lower your basket of veggies into the water, covering the pot with a lid. Once the water begins to boil again, start timing. Different vegetables require different blanching times.
• When you must, compost. Compost can be as simple or complicated as you'd like to make it. Some people mix kitchen scraps into a pile of grass clippings and leaves, while others purchase or build composting bins or spinning barrels. If you do it right, the payoff is a rich garden soil amendment. You'll also be keeping rotting food out of the landfill. Whatever composting method is best for you, most gardening experts recommend that the average person composting at home keep dairy, meat, and bones out of the compost system—otherwise things could get very stinky and attract vermin. For more tips, visit our composting topic page
http://www.rodale.com/food-waste?page=0,2
14 Foods You Should Never Eat - See which products food experts won't touch.
BY
LEAH ZERBE AND EMILY MAIN
http://www.rodale.com/food-ingredients-avoid
Disgusted
By Food?
What's the one food you refuse to eat? Peas, tofu, liver and onions?
Whatever it is, it's probably because you don't like the way it tastes, not
necessarily because it contains ingredients suspected of causing cancer or
because it was picked by farmers wearing Hazmat suits. Yet, there are still a
lot of those foods on store shelves, and food-industry insiders, who know what
goes on behind the scenes, refuse to eat them. We polled some of those
insiders—people who know the business and work daily to evict pesticides,
genetically modified organisms, animal cruelty, social injustice, and unhealthy
foods from the food supply—to find out what they know about the dark side of
"convenience" foods and what they will eat. Take note so
you, too, can avoid the worst of what grocery stores have to offer.
Dave Zinczenko, editor-in-chief of Men's Health magazine and
author of the Eat This, Not That series
The Problem: "No matter where you go, the ice cream sundaes made in most chain restaurants have a couple things in common—namely, supersized portions and an ingredient list a mile long," he says. " All you really need for ice cream is milk, sugar, and maybe a little vanilla, but somehow these places are loading it up with corn syrup, cellulose gum, and vegetable shortening." In addition to being unhealthy, those additives are usually derived from genetically modified corn and soy.
The Solution: Go local, says Zinczenko. Small-batch ice cream from local stores is less likely to be some industry Franken-food creation. Or, for totally homemade sundaes, you could try making your own ice cream. "A killer caramel sauce can be made with just sugar, butter, and heat, and you'll never have to wonder what kind of chemicals you're loading up on," he says. "Plus, you'll control your portion size, which means you can indulge in moderation without widening your waistline."
Sprouts
The Problem: Sprouts have been the source of so many major food recalls that they're not worth the risk, Powell says. Whether bean or broccoli, alfalfa or pea, sprouts have been at the center of at least 40 significant outbreaks of foodborne illness over the past 20 years. They're often found to be contaminated with salmonella, E. coli, and listeria; they're vulnerable to contamination because the seeds require moist, warm conditions in order to sprout—conditions that are ideal for bacteria to multiply.
The Solution: Get the crunch of sprouts—without the added bacteria—by shredding cabbage or carrots onto your sandwiches. If you really enjoy the flavor of sprouts, cook them first.
Artificial
Sweeteners
The Problem: Ironically, there's a lot of evidence that suggest using artificial sweeteners, which have zero calories, is just as bad for your waistline as using regular, high-calorie sugar. For instance, research from the University of Texas has found that mice fed the artificial sweetener aspartame had higher blood sugar levels (which can cause you to overeat) than mice on an aspartame-free diet. Not only are they bad for your health, scientists have detected artificial sweeteners in treated wastewater, posing unknown risks to fish and other marine life. Plus, as Rodale says, "They're unnatural, nonorganic, taste horrible, and lead to all sorts of bad health consequences, false expectations, and short-term strategic thinking."
The Solution: Refined white sugar isn't any healthier, but you can replace it with small amounts of nutritional sweeteners, including honey, blackstrap molasses, and maple syrup, all of which have high levels of vitamins and minerals.
The Problem: The right kind of chocolate serves not only as a sweet treat but a brain-boosting superfood, too. The problem is, white chocolate's health profile is blank. "The data on the health benefits of cacao is pretty awesome," says Dr. Ramsey. "Much of this is due to a set of amazing phytonutrients that can increase blood flow to the brain, protect blood vessels, and boost mood and focus. White chocolate is missing all this goodness."
The Solution: Indulging in a chocolate treat? Look for organic versions from companies like Theo and NibMor.
Michael F. Jacobson, PhD, executive director of the Center for Science in
the Public Interest 
The Problem: Health advocates have tried for years to get the Food and Drug Administration to ban food dyes, based on small studies linking them to hyperactivity in children and cancer in animals, and that's one reason Jacobson avoids them. Red 3 has caused cancer in lab rats, and Yellow 5 and Yellow 6 may contain cancer-causing contaminants. But mainly, he says, he avoids them on principle. "I just don't like eating synthetic chemicals and the oftentimes synthetic foods in which they're used." His group criticizes companies that use food dyes to make foods appear healthier than they are and to replace truly healthy ingredients—in a recent report on the nutritional quality of fruit juices, the center noted that Tropicana Twister Cherry Berry Blast contains no berry and cherry juice but lots of the artificial dye, Red 40.
The Solution: Read labels anytime you're buying a prepackaged food. Food dyes can crop up in some really unexpected places, even healthy foods like cheese and yogurt.
Butter-Flavored
Microwave Popcorn
Alexandra
Scranton, director of science and research at Women's Voices for the Earth, a
nonprofit that advocates for environmental health issues that directly affect
women
The Problem: Diacetyl, a chemical used in butter flavoring, is used in a lot of fake butter flavorings, despite the fact that the chemical is so harmful to factory workers that it's known to cause an occupational disease called "popcorn lung," Scranton says. After news of the chemical got out to the popcorn-eating public, companies started replacing diacetyl with another additive—which can actually turn into diacetyl under certain conditions, she adds. Neither chemical is disclosed on microwave-popcorn bags because the exact formulations of flavorings are considered trade secrets. "It's a classic example of the need for better chemical regulation and improved transparency on the chemicals used in our food and other household products," she says.
The Solution: Make your own popcorn using real butter. Pop it on the stovetop in a pot, or go an easier route: Put a small handful of kernels into a brown paper lunch bag and stick the bag in the microwave. The kernels will pop just like those fake-butter-flavored kernels in standard microwave popcorn bags. When they're done, pour some melted organic butter over them. "Makes pretty good popcorn at a fraction of the cost!" Scranton says.
Corn
The Problem: Today's corn plants are more like little pesticide factories with roots. Most of the nation's corn supply is genetically engineered to either produce its own pesticide supply within the plant or withstand heavy sprayings of chemicals, which wind up inside of the food. That's problematic not just for bees, but for people, too. "I avoid corn because most is genetically modified, and on top of that, most of the seeds are treated with systemic pesticides that are killing our bees," says Henein. "And let's not be fooled—the sublethal effects of these pesticides also slowly impair our health."
The Solution: In one way or another, corn is present in the vast majority of processed foods. From ketchup to salad dressing, and even bread, it's hard to escape corn ingredients. One to look out for? "I always try to avoid foods containing high-fructose corn syrup," says Langworthy. "Not only is it unhealthy, but the pesticides used in the production of the corn is detrimental to honeybees and other pollinators."
To avoid genetically engineered corn, which has never been tested for long-term impacts on human health, choose organic or Non-GMO Verified foods.
Industrially
Produced Hamburgers
Michael Pollan, author of numerous books and articles on the food system
including The Omnivore’s Dilemma, In Defense of Food and Food Rules
The Problem: Cattle raised in filthy conditions, pumped full of growth hormones and fed diets composed mostly of genetically modified corn are three major reasons humane, grass-fed ground beef is a better alternative for your burger. But they aren't the only ones, says Pollan. While a steak or roast usually comes from a single animal, processors of ground beef combine meat from hundreds of animals. "This vastly increases the risk of contamination," he says. USDA scientists have found dangerous levels of disease-causing bacteria in over 50 percent of ground beef samples they've tested.
The Solution: "I love hamburgers, but only eat them when they're grass-fed and ground by a butcher," Pollan says
William Davis, MD, cardiologist and author of the New York Times
best-seller Wheat
Belly
The Problem: Modern wheat is nothing like the grain your mother or grandmother consumed. Today, wheat barely resembles its original form, thanks to extensive genetic manipulations of the 1960s and '70s to increase yields. "You cannot change the basic characteristics of a plant without changing its genetics, biochemistry, and its effects on humans who consume it," Dr. Davis notes.
In his book, Dr. Davis makes the case that modern-day wheat is triggering all sorts of health problems, everything from digestive diseases like celiac and inflammatory bowel disease to acid reflux, obesity, asthma, and skin disorders. "If there is a food that yields extravagant, extraordinary, and unexpected benefits when avoided, it is bread," says Dr. Davis. "And I don't mean white bread; I mean all bread: white, whole wheat, whole grain, sprouted, organic, French, Italian, fresh, day-old…all of it."
The Solution: Try eliminating bread from your diet for a few weeks to see if you note health improvements. When you do choose grains, look to things like quinoa, buckwheat, millet, and wild rice, but in smaller quantities (less than a half cup) because these can also trigger high blood sugar, Dr. Davis says.
The Problem: The resin linings of tin cans contain bisphenol-A, or BPA, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Studies show that the BPA in most people's bodies exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. "You can get 50 micrograms of BPA per liter out of a tomato can, and that's a level that is going to impact people, particularly the young," says vom Saal. "I won't go near canned tomatoes."
The Solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Eden Organic and Bionaturae. You can also get several types in Tetra Pak boxes, such as Trader Joe's and Pomi.
The Problem: Dr. Eliaz stays away from any diet soda or foods, sugar-free candies, and gum containing artificial sweeteners such as sucralose, aspartame, acesulfame K, and neotame, among others. "The safety data on these sweeteners is shrouded in controversy and conflicts of interest with the manufacturers of these chemical compounds," Dr. Eliaz warns. "Independent research strongly suggests that when metabolized in the body, these sweeteners can cause health-related issues and problems related to metabolism and weight gain, neurological diseases, joint pain, digestive problems, headaches, depression, inflammatory bowel disease, chemical toxicity, and cancer, among others."
The Solution: If you're craving a soda but want to avoid the shady sweeteners, fake food dyes, and preservatives found in popular brands, try a bottle of Steaz zero-calorie green tea soda or Bionade, a fermented soda that's majorly popular in Europe
The Problem: While filming Food Inc., Kenner says he wanted to film strawberry farmers applying pesticides to their fields. "The workers wear these suits to protect themselves from the dozens and dozens of known dangerous pesticides applied to strawberries," he says. "When I saw this, I thought to myself, if this is how berries are grown, I don't really want to eat them anymore. I haven't been able to eat a nonorganic strawberry ever since." Unfortunately, for the food-concerned public, he wasn't able to get the shot of these farmers. "I guess they didn't think it looked too appetizing."
The Solution: Opt for organic! The Environmental Working Group, which analyzes U.S. Department of Agriculture pesticide-residue data, has found 13 different pesticide residues on chemically grown strawberries.
The Problem: One of Dr. Landrigan's No. 1 warnings to women pregnant or looking to become pregnant? "Make avoiding mercury in fish a priority," he says. Swordfish is notoriously high in the heavy metal, a potent neurotoxin that can damage developing children and even trigger heart attacks in adults. Aside from obvious health concerns, swordfish is often overfished and some of the gear commonly used to wrangle in swordfish often kills turtles, seabirds, and sharks.
The Solution: For a healthy omega-3 brain boost, look for fish that are low in contaminants and have stable populations, such as wild-caught Alaskan salmon, Atlantic mackerel, or pole- or troll-caught Pacific albacore tuna. Got a more adventurous palate? Try snakehead fish to satisfy your fish craving and improve the environment. The invasive species lives on land and water, where it wipes out important frogs, birds, and other critters. Snakehead fish is popping up on some restaurant menus, and the taste and texture is about identical to swordfish.
http://www.rodale.com/food-ingredients-avoid
Chain-Restaurant
Ice Cream Sundaes
The Problem: "No matter where you go, the ice cream sundaes made in most chain restaurants have a couple things in common—namely, supersized portions and an ingredient list a mile long," he says. " All you really need for ice cream is milk, sugar, and maybe a little vanilla, but somehow these places are loading it up with corn syrup, cellulose gum, and vegetable shortening." In addition to being unhealthy, those additives are usually derived from genetically modified corn and soy.
The Solution: Go local, says Zinczenko. Small-batch ice cream from local stores is less likely to be some industry Franken-food creation. Or, for totally homemade sundaes, you could try making your own ice cream. "A killer caramel sauce can be made with just sugar, butter, and heat, and you'll never have to wonder what kind of chemicals you're loading up on," he says. "Plus, you'll control your portion size, which means you can indulge in moderation without widening your waistline."
The Problem: Sprouts have been the source of so many major food recalls that they're not worth the risk, Powell says. Whether bean or broccoli, alfalfa or pea, sprouts have been at the center of at least 40 significant outbreaks of foodborne illness over the past 20 years. They're often found to be contaminated with salmonella, E. coli, and listeria; they're vulnerable to contamination because the seeds require moist, warm conditions in order to sprout—conditions that are ideal for bacteria to multiply.
The Solution: Get the crunch of sprouts—without the added bacteria—by shredding cabbage or carrots onto your sandwiches. If you really enjoy the flavor of sprouts, cook them first.
Maria Rodale, CEO of Rodale Inc. and author of Organic Manifesto
The Problem: Ironically, there's a lot of evidence that suggest using artificial sweeteners, which have zero calories, is just as bad for your waistline as using regular, high-calorie sugar. For instance, research from the University of Texas has found that mice fed the artificial sweetener aspartame had higher blood sugar levels (which can cause you to overeat) than mice on an aspartame-free diet. Not only are they bad for your health, scientists have detected artificial sweeteners in treated wastewater, posing unknown risks to fish and other marine life. Plus, as Rodale says, "They're unnatural, nonorganic, taste horrible, and lead to all sorts of bad health consequences, false expectations, and short-term strategic thinking."
The Solution: Refined white sugar isn't any healthier, but you can replace it with small amounts of nutritional sweeteners, including honey, blackstrap molasses, and maple syrup, all of which have high levels of vitamins and minerals.
White Chocolate
The Problem: The right kind of chocolate serves not only as a sweet treat but a brain-boosting superfood, too. The problem is, white chocolate's health profile is blank. "The data on the health benefits of cacao is pretty awesome," says Dr. Ramsey. "Much of this is due to a set of amazing phytonutrients that can increase blood flow to the brain, protect blood vessels, and boost mood and focus. White chocolate is missing all this goodness."
The Solution: Indulging in a chocolate treat? Look for organic versions from companies like Theo and NibMor.
Food Dyes
Michael F. Jacobson, PhD, executive director of the Center for Science in
the Public Interest 
The Problem: Health advocates have tried for years to get the Food and Drug Administration to ban food dyes, based on small studies linking them to hyperactivity in children and cancer in animals, and that's one reason Jacobson avoids them. Red 3 has caused cancer in lab rats, and Yellow 5 and Yellow 6 may contain cancer-causing contaminants. But mainly, he says, he avoids them on principle. "I just don't like eating synthetic chemicals and the oftentimes synthetic foods in which they're used." His group criticizes companies that use food dyes to make foods appear healthier than they are and to replace truly healthy ingredients—in a recent report on the nutritional quality of fruit juices, the center noted that Tropicana Twister Cherry Berry Blast contains no berry and cherry juice but lots of the artificial dye, Red 40.
The Solution: Read labels anytime you're buying a prepackaged food. Food dyes can crop up in some really unexpected places, even healthy foods like cheese and yogurt.
The Problem: Diacetyl, a chemical used in butter flavoring, is used in a lot of fake butter flavorings, despite the fact that the chemical is so harmful to factory workers that it's known to cause an occupational disease called "popcorn lung," Scranton says. After news of the chemical got out to the popcorn-eating public, companies started replacing diacetyl with another additive—which can actually turn into diacetyl under certain conditions, she adds. Neither chemical is disclosed on microwave-popcorn bags because the exact formulations of flavorings are considered trade secrets. "It's a classic example of the need for better chemical regulation and improved transparency on the chemicals used in our food and other household products," she says.
The Solution: Make your own popcorn using real butter. Pop it on the stovetop in a pot, or go an easier route: Put a small handful of kernels into a brown paper lunch bag and stick the bag in the microwave. The kernels will pop just like those fake-butter-flavored kernels in standard microwave popcorn bags. When they're done, pour some melted organic butter over them. "Makes pretty good popcorn at a fraction of the cost!" Scranton says.
The Problem: Today's corn plants are more like little pesticide factories with roots. Most of the nation's corn supply is genetically engineered to either produce its own pesticide supply within the plant or withstand heavy sprayings of chemicals, which wind up inside of the food. That's problematic not just for bees, but for people, too. "I avoid corn because most is genetically modified, and on top of that, most of the seeds are treated with systemic pesticides that are killing our bees," says Henein. "And let's not be fooled—the sublethal effects of these pesticides also slowly impair our health."
The Solution: In one way or another, corn is present in the vast majority of processed foods. From ketchup to salad dressing, and even bread, it's hard to escape corn ingredients. One to look out for? "I always try to avoid foods containing high-fructose corn syrup," says Langworthy. "Not only is it unhealthy, but the pesticides used in the production of the corn is detrimental to honeybees and other pollinators."
To avoid genetically engineered corn, which has never been tested for long-term impacts on human health, choose organic or Non-GMO Verified foods.
Industrially
Produced Hamburgers
Michael Pollan, author of numerous books and articles on the food system
including The Omnivore’s Dilemma, In Defense of Food and Food RulesThe Problem: Cattle raised in filthy conditions, pumped full of growth hormones and fed diets composed mostly of genetically modified corn are three major reasons humane, grass-fed ground beef is a better alternative for your burger. But they aren't the only ones, says Pollan. While a steak or roast usually comes from a single animal, processors of ground beef combine meat from hundreds of animals. "This vastly increases the risk of contamination," he says. USDA scientists have found dangerous levels of disease-causing bacteria in over 50 percent of ground beef samples they've tested.
The Solution: "I love hamburgers, but only eat them when they're grass-fed and ground by a butcher," Pollan says
Bread
William Davis, MD, cardiologist and author of the New York Times
best-seller Wheat
Belly
The Problem: Modern wheat is nothing like the grain your mother or grandmother consumed. Today, wheat barely resembles its original form, thanks to extensive genetic manipulations of the 1960s and '70s to increase yields. "You cannot change the basic characteristics of a plant without changing its genetics, biochemistry, and its effects on humans who consume it," Dr. Davis notes.
In his book, Dr. Davis makes the case that modern-day wheat is triggering all sorts of health problems, everything from digestive diseases like celiac and inflammatory bowel disease to acid reflux, obesity, asthma, and skin disorders. "If there is a food that yields extravagant, extraordinary, and unexpected benefits when avoided, it is bread," says Dr. Davis. "And I don't mean white bread; I mean all bread: white, whole wheat, whole grain, sprouted, organic, French, Italian, fresh, day-old…all of it."
The Solution: Try eliminating bread from your diet for a few weeks to see if you note health improvements. When you do choose grains, look to things like quinoa, buckwheat, millet, and wild rice, but in smaller quantities (less than a half cup) because these can also trigger high blood sugar, Dr. Davis says.
Canned
Tomatoes
Fredrick Vom Saal, PhD, professor of endocrinologist at the University of
Missouri The Problem: The resin linings of tin cans contain bisphenol-A, or BPA, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Studies show that the BPA in most people's bodies exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. "You can get 50 micrograms of BPA per liter out of a tomato can, and that's a level that is going to impact people, particularly the young," says vom Saal. "I won't go near canned tomatoes."
The Solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Eden Organic and Bionaturae. You can also get several types in Tetra Pak boxes, such as Trader Joe's and Pomi.
McDonald's
Joel Salatin, sustainable farmer and author of This Ain't Normal, Folks
The Problem: McDonald's isn't just about food-it's about food mentality, according to Salatin. "It represents the pinnacle of factory-farming and industrial food," he says. "The economic model is utterly dependent on stockholders looking for dividends without regards to farm profitability or soil development."
Fast food typically is loaded with all sorts of the ingredients mentioned earlier in our list-genetically engineered corn, food dyes, artificial sweeteners, and other bad actors in the food supply. The type of farming that supports this type of food business relies on harmful chemicals that not only threaten human health, but also soil health.
The Solution: Learn to cook! You might be surprised to find that paying extra up front for a pasture-raised chicken can be cheaper than buying prepared fast-food chicken. For instance, cooking a chicken and then boiling down the bones for a rich, disease-fighting stock can yield up to three meals for a family! (Here's how to make homemade stock.) Find sustainable farmers at LocalHarvest.org.
The Problem: McDonald's isn't just about food-it's about food mentality, according to Salatin. "It represents the pinnacle of factory-farming and industrial food," he says. "The economic model is utterly dependent on stockholders looking for dividends without regards to farm profitability or soil development."
Fast food typically is loaded with all sorts of the ingredients mentioned earlier in our list-genetically engineered corn, food dyes, artificial sweeteners, and other bad actors in the food supply. The type of farming that supports this type of food business relies on harmful chemicals that not only threaten human health, but also soil health.
The Solution: Learn to cook! You might be surprised to find that paying extra up front for a pasture-raised chicken can be cheaper than buying prepared fast-food chicken. For instance, cooking a chicken and then boiling down the bones for a rich, disease-fighting stock can yield up to three meals for a family! (Here's how to make homemade stock.) Find sustainable farmers at LocalHarvest.org.
Diet Soda
Isaac Eliaz, MD, integrative health expert and founder of The Amitabha
Medical Clinic and Healing Center in Sebastopol, CA
The Problem: Dr. Eliaz stays away from any diet soda or foods, sugar-free candies, and gum containing artificial sweeteners such as sucralose, aspartame, acesulfame K, and neotame, among others. "The safety data on these sweeteners is shrouded in controversy and conflicts of interest with the manufacturers of these chemical compounds," Dr. Eliaz warns. "Independent research strongly suggests that when metabolized in the body, these sweeteners can cause health-related issues and problems related to metabolism and weight gain, neurological diseases, joint pain, digestive problems, headaches, depression, inflammatory bowel disease, chemical toxicity, and cancer, among others."
The Solution: If you're craving a soda but want to avoid the shady sweeteners, fake food dyes, and preservatives found in popular brands, try a bottle of Steaz zero-calorie green tea soda or Bionade, a fermented soda that's majorly popular in Europe
Nonorganic
Strawberries
Robert Kenner, director of Food Inc. and founder of FixFood.orgThe Problem: While filming Food Inc., Kenner says he wanted to film strawberry farmers applying pesticides to their fields. "The workers wear these suits to protect themselves from the dozens and dozens of known dangerous pesticides applied to strawberries," he says. "When I saw this, I thought to myself, if this is how berries are grown, I don't really want to eat them anymore. I haven't been able to eat a nonorganic strawberry ever since." Unfortunately, for the food-concerned public, he wasn't able to get the shot of these farmers. "I guess they didn't think it looked too appetizing."
The Solution: Opt for organic! The Environmental Working Group, which analyzes U.S. Department of Agriculture pesticide-residue data, has found 13 different pesticide residues on chemically grown strawberries.
Swordfish
Philip Landrigan, MD, professor of pediatrics and professor and chair of
preventive medicine at Mount Sinai School of Medicine
The Problem: One of Dr. Landrigan's No. 1 warnings to women pregnant or looking to become pregnant? "Make avoiding mercury in fish a priority," he says. Swordfish is notoriously high in the heavy metal, a potent neurotoxin that can damage developing children and even trigger heart attacks in adults. Aside from obvious health concerns, swordfish is often overfished and some of the gear commonly used to wrangle in swordfish often kills turtles, seabirds, and sharks.
The Solution: For a healthy omega-3 brain boost, look for fish that are low in contaminants and have stable populations, such as wild-caught Alaskan salmon, Atlantic mackerel, or pole- or troll-caught Pacific albacore tuna. Got a more adventurous palate? Try snakehead fish to satisfy your fish craving and improve the environment. The invasive species lives on land and water, where it wipes out important frogs, birds, and other critters. Snakehead fish is popping up on some restaurant menus, and the taste and texture is about identical to swordfish.
Wednesday, 14 November 2012
How to boost your immune system during the Winter months !
http://www.huffingtonpost.ca/2012/02/06/immune-system-foods_n_1257903.html
With the cold and flu season still kicking around, heading out to the pharmacy every week can get annoying -- and expensive. But finding the best solutions to fight your viruses can be right in front of you.
We all know eating foods that are rich in nutrients can be good for our health, but some say eating them while you're sick is even better.
"Food plays a role in how we look, but we often forget that it massively affects how we feel," says health coach and Huffington Post UK blogger Polly Noble. "When you eat, you feed not only your stomach but your cells. If those cells don't get nourished with the vitamins and minerals they need, your body can start to malfunction," Noble says.
Chicken Noodle Soup:
Grandma was right -- nothing beats chicken soup for fending off sniffles. Not only does it provide the fluids needed to help fight off viruses, it's a powerful mucus stimulant so it helps clear nasal congestion as well as thin mucus. It's also thought to have a mild anti-inflammatory effect than can help ease cold symptoms. Keep some organic chicken stock on hand, because studies have found that even commercial soup is as effective as homemade.
Onion And Garlic:If you want to punch up the healing power of your chicken soup -- or any other dish -- add plenty of garlic and onions. When combined, these flavorful healers contain numerous antiseptic and immunity boosting compounds. As an added plus, garlic helps to open clogged sinuses.
Mushrooms: No herbal medicine cabinet should be without mushrooms. They increase the production of cytokines, which are cells that help fight off infection. They also contain polysaccharides, which are compounds that support the immune system. The most potent cold- and flu-fighting shrooms are shitake, maitake and reishi.
Citrus Fruits:Citrus fruits contain hefty doses of powerhouse vitamin C. Studies have found that this antioxidant can reduce cold symptoms by 23 per cent, and all that's needed is just one to eight grams (1,000 to 8,000 milligrams) to do the trick. Besides citrus fruits, other foods that have high amounts of vitamin C include papaya, sweet potatoes, butternut squash, tomatoes, broccoli, brussel sprouts and red bell peppers.
Yogurt:Studies have shown that eating a cup of low-fat yogurt each day can reduce your susceptibility to colds by 25 percent. The beneficial bacteria is Lactobacillus reuteri which has been found to block the replication of viruses that invade the body when we get sick. Not all brands have that particular bacteria, so check labels and be sure to go organic.
Immune-Boosting Supplements:
While yogurt is a great source of probiotics, some have more than others and we can really benefit by taking an additional supplement. Other immune-booster "musts" are vitamin D and Omega 3 fatty acid.
Hot Tea:Hot tea is soothing and a great home remedy, helping to thin mucus and ensure proper hydration. For added health benefit, sip green or black tea -- both are filled with flavonoids, which are potent antioxidants.
Ginger:Ginger comes to the aid when we're sick in some powerful ways. Besides soothing a scratchy throat, it has chemicals called sesquiterpenes that target rhinoviruses -- which are the most common family of cold viruses -- as well as substances that help suppress coughing. Ginger is also a natural pain and fever reducer and a mild sedative so you -- ll feel more comfortable and be able to rest easier. Add a couple of tablespoons of shredded gingerroot to your tea, or make ginger tea (it comes in tea bags, but you can also simmer fresh sliced ginger to make a potent brew).
Honey:
Honey has numerous medicinal properties and because it coats your throat it is a natural way to soothe sore throats. It also has antioxidant and antimicrobial properties to help fight infections from viruses, bacteria, and fungi. Skip the common clover honey that you'll find in the supermarket as it has the lowest antioxidant level. Look for buckwheat honey, which has the highest. (A note of caution: never give honey to children under one years of age because their immune systems are not developed enough to ward off infantile botulism, which is carried in honey spores.)
Black Pepper It's ironic that black pepper -- the spice best known for making you sneeze -- can ward off the sniffles. Black peppercorns are high in piperine, a compound known for its anti-fever and pain-relieving qualities.
Additionally:
Researchers are investigating the immune boosting potential of a number of different nutrients.
Selenium. Some studies have suggested that people with low selenium levels are at greater risk of bladder, breast, colon, rectum, lung, and prostate cancers. A large-scale, multiyear study is currently in progress to look at the effects of combining selenium and vitamin E on prostate cancer prevention.
Vitamin A. Experts have long known that vitamin A plays a role in infection and maintaining mucosal surfaces by influencing certain subcategories of T cells and B cells and cytokines. Vitamin A deficiency is associated with impaired immunity and increased risk of infectious disease. On the other hand, according to one study, supplementation in the absence of a deficiency didn’t enhance or suppress T cell immunity in a group of healthy seniors.
Vitamin B2. There is some evidence that vitamin B2 enhances resistance to bacterial infections in mice, but what that means in terms of enhancing immune response is unclear.
Vitamin B6. Several studies have suggested that a vitamin B6 deficiency can depress aspects of the immune response, such as lymphocytes’ ability to mature and spin off into various types of T and B cells. Supplementing with moderate doses to address the deficiency restores immune function, but megadoses don’t produce additional benefits. And B6 may promote the growth of tumors.
Vitamin C. The jury is still out on vitamin C and the immune system. Many studies have looked at vitamin C in general; unfortunately, many of them were not well designed. Vitamin C may work in concert with other micronutrients rather than providing benefits alone.
Vitamin D. For many years doctors have known that people afflicted with tuberculosis responded well to sunlight. An explanation may now be at hand. Researchers have found that vitamin D, which is produced by the skin when exposed to sunlight, signals an antimicrobial response to the bacterium responsible for tuberculosis, Mycobacterium tuberculosis. Whether vitamin D has similar ability to fight off other diseases and whether taking vitamin D in supplement form is beneficial are questions that need to be resolved with further study.
Vitamin E. A study involving healthy subjects over age 65 has shown that increasing the daily dose of vitamin E from the recommended dietary allowance (RDA) of 30 mg to 200 mg increased antibody responses to hepatitis B and tetanus after vaccination. But these increased responses didn’t happen following administration of diphtheria and pneumococcal vaccines.
Zinc. Zinc is a trace element essential for cells of the immune system, and zinc deficiency affects the ability of T cells and other immune cells to function as they should. Caution: While it’s important to have sufficient zinc in your diet (15–25 mg per day), too much zinc can inhibit the function of the immune system.
Aloe vera. For now, there’s no evidence that aloe vera can modulate immune response. Because many different formulations and compounds have been used in studies, comparing the results is difficult. However, there is some evidence that topical aloe vera is helpful for minor burns, wounds, or frostbite, and also for skin inflammations when combined with hydrocortisone. Studies have found aloe vera is not the best option for treating breast tissue after radiation therapy.
Astragalus membranes. The astragalus product, which is derived from the root of the plant, is marketed as an immune-system stimulant, but the quality of the studies demonstrating the immune-stimulating properties of astragalus are poor. Furthermore, it may be dangerous.
Echinacea. An ocean of ink has been spilled extolling echinacea as an “immune stimulant,” usually in terms of its purported ability to prevent or limit the severity of colds. Most experts don’t recommend taking echinacea on a long-term basis to prevent colds. A group of physicians from Harvard Medical School notes that studies looking at the cold prevention capabilities of echinacea have not been well designed, and other claims regarding echinacea are as yet not proven. Echinacea can also cause potentially serious side effects. People with ragweed allergies are more likely to have a reaction to echinacea, and there have been cases of anaphylactic shock. Injected echinacea in particular has caused severe reactions. A well-designed study by pediatricians at the University of Washington in Seattle found echinacea didn’t help with the duration and severity of cold symptoms in a group of children. A large 2005 study of 437 volunteers also found that echinacea didn’t affect the rate of cold infections or the progress and severity of a cold.
Garlic. Garlic may have some infection-fighting capability. In laboratory tests, researchers have seen garlic work against bacteria, viruses, and fungi. Although this is promising, there haven’t been enough well-designed human studies conducted to know whether this translates into human benefits. One 2006 study that looked at rates for certain cancers and garlic and onion consumption in southern European populations found an association between the frequency of use of garlic and onions and a lower risk of some common cancers. Until more is known, however, it’s too early to recommend garlic as a way of treating or preventing infections or controlling cancer.
Ginseng. It’s not clear how the root of the ginseng plant works, but claims on behalf of Asian ginseng are many, including its ability to stimulate immune function. Despite the claims of a number of mainly small studies, the National Center for Complementary and Alternative Medicine (NCCAM) considers there have been insufficient large studies of a high enough quality to support the claims. NCCAM is currently supporting research to understand Asian ginseng more fully.
Glycyrrhiza glabra (licorice root). Licorice root is used in Chinese medicine to treat a variety of illnesses. Most studies of licorice root have been done in combination with other herbs, so it’s not possible to verify whether any effects were attributable to licorice root per se. Because of the potential side effects of taking licorice and how little is known about its benefits — if any — for stimulating immune function, this is an herb to avoid.
Probiotics. There are hundreds of different species of bacteria in your digestive tract, which do a bang-up job helping you digest your food. Now researchers, including some at Harvard Medical School, are finding evidence of a relationship between such “good” bacteria and the immune system. For instance, it is now known that certain bacteria in the gut influence the development of aspects of the immune system, such as correcting deficiencies and increasing the numbers of certain T cells. Precisely how the bacteria interact with the immune system components isn’t known. As more and more intriguing evidence comes in to support the link that intestinal bacteria bolster the immune system, it’s tempting to think that more good bacteria would be better. At least, this is what many marketers would like you to believe as they tout their probiotic products.
Probiotics are good bacteria, such as Lactobacillus and Bifidobacterium, that can safely dwell in your digestive tract. You’ll now find probiotics listed on the labels of dairy products, drinks, cereals, energy bars, and other foods. Ingredients touted as “prebiotics,” which claim to be nutrients that feed the good bacteria, are also cropping up in commercially marketed foods. Unfortunately, the direct connection between taking these products and improving immune function has not yet been made. Nor has science shown whether taking probiotics will replenish the good bacteria that get knocked out together with “bad” bacteria when you take antibiotics.
Another caution is that the quality of probiotic products is not consistent. Some contain what they say they do; some do not. In a 2006 report, the American Academy of Microbiology said that “at present, the quality of probiotics available to consumers in food products around the world is unreliable.” In the same vein, the FDA monitors food packages to make sure they don’t carry labels that claim the products can cure diseases unless the companies have scientific evidence to support the claims. Does this mean taking probiotics is useless? No. It means the jury is still out on the expansive health claims. In the meantime, if you choose to take a probiotic in moderation, it probably won’t hurt, and the scientific evidence may ultimately show some benefit.
With the cold and flu season still kicking around, heading out to the pharmacy every week can get annoying -- and expensive. But finding the best solutions to fight your viruses can be right in front of you.
We all know eating foods that are rich in nutrients can be good for our health, but some say eating them while you're sick is even better.
"Food plays a role in how we look, but we often forget that it massively affects how we feel," says health coach and Huffington Post UK blogger Polly Noble. "When you eat, you feed not only your stomach but your cells. If those cells don't get nourished with the vitamins and minerals they need, your body can start to malfunction," Noble says.
Chicken Noodle Soup:
Grandma was right -- nothing beats chicken soup for fending off sniffles. Not only does it provide the fluids needed to help fight off viruses, it's a powerful mucus stimulant so it helps clear nasal congestion as well as thin mucus. It's also thought to have a mild anti-inflammatory effect than can help ease cold symptoms. Keep some organic chicken stock on hand, because studies have found that even commercial soup is as effective as homemade.
Onion And Garlic:If you want to punch up the healing power of your chicken soup -- or any other dish -- add plenty of garlic and onions. When combined, these flavorful healers contain numerous antiseptic and immunity boosting compounds. As an added plus, garlic helps to open clogged sinuses.
Mushrooms: No herbal medicine cabinet should be without mushrooms. They increase the production of cytokines, which are cells that help fight off infection. They also contain polysaccharides, which are compounds that support the immune system. The most potent cold- and flu-fighting shrooms are shitake, maitake and reishi.
Citrus Fruits:Citrus fruits contain hefty doses of powerhouse vitamin C. Studies have found that this antioxidant can reduce cold symptoms by 23 per cent, and all that's needed is just one to eight grams (1,000 to 8,000 milligrams) to do the trick. Besides citrus fruits, other foods that have high amounts of vitamin C include papaya, sweet potatoes, butternut squash, tomatoes, broccoli, brussel sprouts and red bell peppers.
Yogurt:Studies have shown that eating a cup of low-fat yogurt each day can reduce your susceptibility to colds by 25 percent. The beneficial bacteria is Lactobacillus reuteri which has been found to block the replication of viruses that invade the body when we get sick. Not all brands have that particular bacteria, so check labels and be sure to go organic.
Immune-Boosting Supplements:
While yogurt is a great source of probiotics, some have more than others and we can really benefit by taking an additional supplement. Other immune-booster "musts" are vitamin D and Omega 3 fatty acid.
Hot Tea:Hot tea is soothing and a great home remedy, helping to thin mucus and ensure proper hydration. For added health benefit, sip green or black tea -- both are filled with flavonoids, which are potent antioxidants.
Ginger:Ginger comes to the aid when we're sick in some powerful ways. Besides soothing a scratchy throat, it has chemicals called sesquiterpenes that target rhinoviruses -- which are the most common family of cold viruses -- as well as substances that help suppress coughing. Ginger is also a natural pain and fever reducer and a mild sedative so you -- ll feel more comfortable and be able to rest easier. Add a couple of tablespoons of shredded gingerroot to your tea, or make ginger tea (it comes in tea bags, but you can also simmer fresh sliced ginger to make a potent brew).
Honey:
Honey has numerous medicinal properties and because it coats your throat it is a natural way to soothe sore throats. It also has antioxidant and antimicrobial properties to help fight infections from viruses, bacteria, and fungi. Skip the common clover honey that you'll find in the supermarket as it has the lowest antioxidant level. Look for buckwheat honey, which has the highest. (A note of caution: never give honey to children under one years of age because their immune systems are not developed enough to ward off infantile botulism, which is carried in honey spores.)
Black Pepper It's ironic that black pepper -- the spice best known for making you sneeze -- can ward off the sniffles. Black peppercorns are high in piperine, a compound known for its anti-fever and pain-relieving qualities.
Additionally:
Researchers are investigating the immune boosting potential of a number of different nutrients.
Selenium. Some studies have suggested that people with low selenium levels are at greater risk of bladder, breast, colon, rectum, lung, and prostate cancers. A large-scale, multiyear study is currently in progress to look at the effects of combining selenium and vitamin E on prostate cancer prevention.
Vitamin A. Experts have long known that vitamin A plays a role in infection and maintaining mucosal surfaces by influencing certain subcategories of T cells and B cells and cytokines. Vitamin A deficiency is associated with impaired immunity and increased risk of infectious disease. On the other hand, according to one study, supplementation in the absence of a deficiency didn’t enhance or suppress T cell immunity in a group of healthy seniors.
Vitamin B2. There is some evidence that vitamin B2 enhances resistance to bacterial infections in mice, but what that means in terms of enhancing immune response is unclear.
Vitamin B6. Several studies have suggested that a vitamin B6 deficiency can depress aspects of the immune response, such as lymphocytes’ ability to mature and spin off into various types of T and B cells. Supplementing with moderate doses to address the deficiency restores immune function, but megadoses don’t produce additional benefits. And B6 may promote the growth of tumors.
Vitamin C. The jury is still out on vitamin C and the immune system. Many studies have looked at vitamin C in general; unfortunately, many of them were not well designed. Vitamin C may work in concert with other micronutrients rather than providing benefits alone.
Vitamin D. For many years doctors have known that people afflicted with tuberculosis responded well to sunlight. An explanation may now be at hand. Researchers have found that vitamin D, which is produced by the skin when exposed to sunlight, signals an antimicrobial response to the bacterium responsible for tuberculosis, Mycobacterium tuberculosis. Whether vitamin D has similar ability to fight off other diseases and whether taking vitamin D in supplement form is beneficial are questions that need to be resolved with further study.
Vitamin E. A study involving healthy subjects over age 65 has shown that increasing the daily dose of vitamin E from the recommended dietary allowance (RDA) of 30 mg to 200 mg increased antibody responses to hepatitis B and tetanus after vaccination. But these increased responses didn’t happen following administration of diphtheria and pneumococcal vaccines.
Zinc. Zinc is a trace element essential for cells of the immune system, and zinc deficiency affects the ability of T cells and other immune cells to function as they should. Caution: While it’s important to have sufficient zinc in your diet (15–25 mg per day), too much zinc can inhibit the function of the immune system.
Some of the supplements that have drawn attention from researchers are these:
Aloe vera. For now, there’s no evidence that aloe vera can modulate immune response. Because many different formulations and compounds have been used in studies, comparing the results is difficult. However, there is some evidence that topical aloe vera is helpful for minor burns, wounds, or frostbite, and also for skin inflammations when combined with hydrocortisone. Studies have found aloe vera is not the best option for treating breast tissue after radiation therapy.
Astragalus membranes. The astragalus product, which is derived from the root of the plant, is marketed as an immune-system stimulant, but the quality of the studies demonstrating the immune-stimulating properties of astragalus are poor. Furthermore, it may be dangerous.
Echinacea. An ocean of ink has been spilled extolling echinacea as an “immune stimulant,” usually in terms of its purported ability to prevent or limit the severity of colds. Most experts don’t recommend taking echinacea on a long-term basis to prevent colds. A group of physicians from Harvard Medical School notes that studies looking at the cold prevention capabilities of echinacea have not been well designed, and other claims regarding echinacea are as yet not proven. Echinacea can also cause potentially serious side effects. People with ragweed allergies are more likely to have a reaction to echinacea, and there have been cases of anaphylactic shock. Injected echinacea in particular has caused severe reactions. A well-designed study by pediatricians at the University of Washington in Seattle found echinacea didn’t help with the duration and severity of cold symptoms in a group of children. A large 2005 study of 437 volunteers also found that echinacea didn’t affect the rate of cold infections or the progress and severity of a cold.
Garlic. Garlic may have some infection-fighting capability. In laboratory tests, researchers have seen garlic work against bacteria, viruses, and fungi. Although this is promising, there haven’t been enough well-designed human studies conducted to know whether this translates into human benefits. One 2006 study that looked at rates for certain cancers and garlic and onion consumption in southern European populations found an association between the frequency of use of garlic and onions and a lower risk of some common cancers. Until more is known, however, it’s too early to recommend garlic as a way of treating or preventing infections or controlling cancer.
Ginseng. It’s not clear how the root of the ginseng plant works, but claims on behalf of Asian ginseng are many, including its ability to stimulate immune function. Despite the claims of a number of mainly small studies, the National Center for Complementary and Alternative Medicine (NCCAM) considers there have been insufficient large studies of a high enough quality to support the claims. NCCAM is currently supporting research to understand Asian ginseng more fully.
Glycyrrhiza glabra (licorice root). Licorice root is used in Chinese medicine to treat a variety of illnesses. Most studies of licorice root have been done in combination with other herbs, so it’s not possible to verify whether any effects were attributable to licorice root per se. Because of the potential side effects of taking licorice and how little is known about its benefits — if any — for stimulating immune function, this is an herb to avoid.
Probiotics. There are hundreds of different species of bacteria in your digestive tract, which do a bang-up job helping you digest your food. Now researchers, including some at Harvard Medical School, are finding evidence of a relationship between such “good” bacteria and the immune system. For instance, it is now known that certain bacteria in the gut influence the development of aspects of the immune system, such as correcting deficiencies and increasing the numbers of certain T cells. Precisely how the bacteria interact with the immune system components isn’t known. As more and more intriguing evidence comes in to support the link that intestinal bacteria bolster the immune system, it’s tempting to think that more good bacteria would be better. At least, this is what many marketers would like you to believe as they tout their probiotic products.
Probiotics are good bacteria, such as Lactobacillus and Bifidobacterium, that can safely dwell in your digestive tract. You’ll now find probiotics listed on the labels of dairy products, drinks, cereals, energy bars, and other foods. Ingredients touted as “prebiotics,” which claim to be nutrients that feed the good bacteria, are also cropping up in commercially marketed foods. Unfortunately, the direct connection between taking these products and improving immune function has not yet been made. Nor has science shown whether taking probiotics will replenish the good bacteria that get knocked out together with “bad” bacteria when you take antibiotics.
Another caution is that the quality of probiotic products is not consistent. Some contain what they say they do; some do not. In a 2006 report, the American Academy of Microbiology said that “at present, the quality of probiotics available to consumers in food products around the world is unreliable.” In the same vein, the FDA monitors food packages to make sure they don’t carry labels that claim the products can cure diseases unless the companies have scientific evidence to support the claims. Does this mean taking probiotics is useless? No. It means the jury is still out on the expansive health claims. In the meantime, if you choose to take a probiotic in moderation, it probably won’t hurt, and the scientific evidence may ultimately show some benefit.
Hello Monforte Dairy Company and goodbye diet!
Toronto Life knows whats going on.....
Earlier this month, the Stratford-based Monforte Dairy Company opened its first stand-alone store in Toronto on a quaint strip in the increasingly gentrified Liberty Village. A mainstay on the farmers’ market scene, Monforte, owned by cheesemaker Ruth Klahsen, was lovingly bullied by its many fans into opening a shop so they wouldn’t have to contend with erratic market hours to get their fix of goat gouda. Christina Stapper, a veteran of the market circuit and manager of the new Jefferson Avenue location, is understandably pleased by the new indoor digs: “Now I don’t have to stand in the rain and try to hawk cheese,” she joked.
In spite of the move indoors, the shop’s interior and offerings betray the brand’s market table origins. The decor is endearingly eclectic and homey, and the shelves are lined with edible items by local producers who have sold alongside Stapper at numerous markets in the city. There are bags of fair trade coffee beans from Toronto-based Merchants of Green ($3 for a cup, $9 for a half-pound), jars of soup from the adjacent bakery Sweet Everythings and an assortment of olive oils from Sarafino, a small importing and distribution company based in Uxbridge.
The Liberty Village shop offers a wide selection of seasonal artisanal cheeses, all made with GMO-free milk sourced from Mennonite farmers. Aged varieties include Little Prince ($10.50), a goat cheese covered in ash, Bliss ($12), a cow and sheep’s milk triple cream, and Toscano ($4.95/100g), a sheep’s milk cheese. The fridge is packed with tubs of cream cheese ($7.50) available in three varieties: Rosa (chèvre with quince), Elsie (chèvre with pesto) and straight-up. Stapper offers daily cheese samples served with a smear of Sarafino’s clementine and hot chili-pepper marmalade. Grilled cheese sandwiches ($5) are made with De la Terre bread and any of the cheeses available that day, and the dairy’s rich buffalo milk ice cream is stocked as well (although supplies are always limited). Stapper expects to introduce a wider variety of baked goods from Sweet Everythings—pies, cookies and muffins— in the coming weeks
http://www.torontolife.com/daily/daily-dish/opening-daily-dish/2012/11/14/monforte-on-jefferson/?utm_source%3Drss%26utm_medium%3Drss%26utm_campaign%3Dmonforte-on-jefferson
Earlier this month, the Stratford-based Monforte Dairy Company opened its first stand-alone store in Toronto on a quaint strip in the increasingly gentrified Liberty Village. A mainstay on the farmers’ market scene, Monforte, owned by cheesemaker Ruth Klahsen, was lovingly bullied by its many fans into opening a shop so they wouldn’t have to contend with erratic market hours to get their fix of goat gouda. Christina Stapper, a veteran of the market circuit and manager of the new Jefferson Avenue location, is understandably pleased by the new indoor digs: “Now I don’t have to stand in the rain and try to hawk cheese,” she joked.
The Liberty Village shop offers a wide selection of seasonal artisanal cheeses, all made with GMO-free milk sourced from Mennonite farmers. Aged varieties include Little Prince ($10.50), a goat cheese covered in ash, Bliss ($12), a cow and sheep’s milk triple cream, and Toscano ($4.95/100g), a sheep’s milk cheese. The fridge is packed with tubs of cream cheese ($7.50) available in three varieties: Rosa (chèvre with quince), Elsie (chèvre with pesto) and straight-up. Stapper offers daily cheese samples served with a smear of Sarafino’s clementine and hot chili-pepper marmalade. Grilled cheese sandwiches ($5) are made with De la Terre bread and any of the cheeses available that day, and the dairy’s rich buffalo milk ice cream is stocked as well (although supplies are always limited). Stapper expects to introduce a wider variety of baked goods from Sweet Everythings—pies, cookies and muffins— in the coming weeks
http://www.torontolife.com/daily/daily-dish/opening-daily-dish/2012/11/14/monforte-on-jefferson/?utm_source%3Drss%26utm_medium%3Drss%26utm_campaign%3Dmonforte-on-jefferson
Oman welcomes Tim Hortons Eh!
Welcome Uniun - The New Adelaid Street Hot Spot
Uniun, 473 Adelaide St. W., uniun.com, @UNIUNNightclub
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