31
Jan

Fresh Organic Foods that Fight Cancer

by Tiffany in Healthy Eating

Many people are falling prey to cancer due to increased stress, strain, and unhealthy eating habits, according to a recent study by the National Academy of Naturopathy.

Many dietary remedies for human ailments have been known for centuries, and an increasing number of nutritional scientists have been conducting studies that validate these traditional remedies. Additionally, naturopaths around the world are recommending organic food for detoxification of cancer cells.

Fresh foods are cancer fighting because they contain live enzymes that act as a catalyst for detoxification. Cabbage increases the metabolism of estrogen and is useful in fighting colon cancer, while carrot juice acts as an antidote to lung cancer. Beet juice has cancer fighting properties, as it is rich in sodium, potassium, phosphorus, calcium, iodine, iron, copper, vitamins B-1, B-2, B-6 and niacin.

Citrus juices like lemon, orange, and grapefruit are used as anticancer compounds; studies also show that spinach, lettuce, and broccoli juice act as antioxidants. Wheat bran decreases estrogen in the blood, wheat grass juice repairs damaged cells in leukemia patients. Spirulina, a species of blue-green algae used in juices to boost nutritional value, increases cancer-fighting substances in the body. Spirulina is 60% all-vegetable protein, rich in beta carotene, iron, vitamin B-12 and GLA, a rare essential fatty acid. Cancer patients also are advised to eat fiber-rich foods like bran, oats, barley, legumes, carrots, beets, turnips, leafy vegetables, and cabbage.

All these vegetables and fruit juices inhibit the growth of cancer. So eat up!

30
Jan

Know Your Cooking Oils

I was in Sprouts Farmer’s Market today looking at the different organic cooking oils they had and it got me thinking that I am not very educated about what cooking oils are best for different dishes. I was also not sure which oils were the best as far as health is concerned. So I decided to do a little research to make some sense of it. Here is what I found:

Extra Virgin Olive Oil

The benefits – High in monounsaturated fats, lowers bad cholesterol levels while raising the good.

Uses – Salad dressings and drizzled over cooked dishes for flavor.

Canola Oil

The benefits – Rich in alpha-linolenic acid, a type of omega-3 fatty acid. High in monounsaturated fats. Mild flavor and can withstand high heats.

Uses – Sauteing, frying, and baking.

Sesame Oil

The benefits – Rich in monounstaurated fats and polyunsaturated fats. May help lower blood pressure, reduce bad cholesterol, and increase good cholesterol. Rich nutty flavor and high heat tolerance.

Uses – Asian flavored dressing and marinades or stir-fries.

Coconut Oil

The benefits – Virgin coconut oil may actually reduce bad cholesterol despite its high saturated fat content. Read more about the benefits of coconut oil.

Uses – A butter substitute in baking. I also use coconut oil for making pancakes and waffles.

Walnut Oil

The benefits – High in polyunsaturated fats and omega-3 fatty acids. A bold delicious flavor.

Uses – Sauces, dressings, or a finishing oil.

Tip! – To extend the shelf life of oils store them in your refrigerator.

Tuesday, January 30th, 2007

3 Comments on Know Your Cooking Oils

30
Jan

EcoVillage at Ithaca

EcoVilliage at Ithaca

I just finished reading a wonderful book today titled EcoVillage at Ithaca. The Ecovillage is a real place in Ithaca, New York…an intentional community with a focus on sustainable living.

This engrossing book draws the reader into the midst of a village that includes cohousing neighborhoods, small-scale organic farming, land preservation, green building, alternative energy projects and hands-on education.

The story is told by Liz Walker, who has been involved with Ecovillage at Ithaca since its conception. Not only does she share the joys and benfits of creating their own community or villiage, she talks about the sruggles and conflicts inherent in any community endeavor.

Basically Liz and another founder decided to build an intentional community that would bring people together under the common cause of helping the environemnt and building a community of loving, caring individuals to enrich the lives of all. Through a series of complicated events the founding community members band together and buy 175 acres of land just outside of Ithaca. They build the first community of 30 houses (nicknamed FROG), a common house, an organic garden and CSA program, farm structures, and eventually a second community of houses and an educational center.

The community grows, eating several meals a week together in the common house, meeting weekly and monthly to ensure the community needs are met, and working shifts in a variety of volunteer community positions. Carpools and car-sharing programs are formed, businesses are started, educational opportunites are arranged with local colleges, and government grants allow for projects such as habitat restoration.

I was amazed by this book. The enthusiasm of the writer, Liz Walker is infectious and I walked away planning a trip to Ithaca to visit this community and dream of a day when circumstances might permit me to join such a community.

This book is also a shining example of community taking charge of important environmental issues by adopting a lifestyle that put issues like organic and local foods, sustainable living, permaculture, water conservation, habitat resotoration, and living in harmony with the land at the forefront of their lives. This book is a must read!

Eco Villiage at Ithaca

Tuesday, January 30th, 2007

3 Comments on EcoVillage at Ithaca

29
Jan

Gore Gets an Oscar Nod

by Tiffany in Tidbits

No one knows if former U.S. Vice President Al Gore will return to politics, but he’s definitely headed for Hollywood’s red carpet, thanks to his climate change documentary “An Inconvenient Truth.”

“Truth,” a big-screen adaptation of Gore’s slide-show lecture calling for urgent action to curb man-made greenhouse gas emissions linked to global warming, was nominated for an Oscar on Tuesday as a best documentary feature.

I am thrilled! I hope he wins. :)

Read more

Monday, January 29th, 2007

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29
Jan

Can Food From Cloned Animals Be Called Organic?

by Tiffany in Healthy Eating, Organic Bites

By Rick Weiss
Washington Post Staff Writer

There’s nothing like a tender steak from a free-range, grass-fed, hormone-free, antibiotic-free, organic and — oh, yes — cloned cow.

Or is there?

That’s a question being raised by scientists, activists and government bureaucrats since the Food and Drug Administration concluded in December that meat and milk from cloned animals should be allowed on the market.

In the opinion of some in the biotechnology arena, the federal definition of organic food would allow them to label food from clones as organic, as long as those clones were raised organically.

“My interpretation is that it’s not excluded at this time,” said Barbara Glenn, chief of animal biotechnology at the Washington-based Biotechnology Industry Organization.

But the mere thought that a clone might earn the coveted organic label makes even the most mild-mannered foodies rabid.

“Over my dead body,” said Margaret Mellon, director of the food and environment program at the Union of Concerned Scientists, an advocacy organization in Washington.

“I think it’s unbelievable,” said restaurateur Nora Pouillon, proprietress of the Nora and Asia Nora restaurants and Washington’s doyenne of organic cookery.

“It’s like putting artificial apples in an apple pie,” said Joseph Mendelson III, legal director of the Center for Food Safety, a consumer group in Washington that has petitioned the government to more strictly regulate the sale of clone products for human consumption. “People would consider that a downright violation of the American way.”

Officials at the Agriculture Department, which oversees the definition and certification of organic food, say the question will not be fully settled until it is considered by an advisory panel, perhaps by this spring. At that meeting, they predict, opponents will probably win, and the term “organic clone” will join the ranks of word pairs that simply do not belong together.

But nothing is ever certain in the federal rulemaking process. And a look at the USDA’s legal definition of “organic” shows how tough it can be to regulate a science that is changing almost as fast as ink dries in the Federal Register.

The Agriculture Department spent years crafting a definition of “organic,” integrating the advice of a record-breaking 50,000-plus public comments. But even after all that, said USDA spokesman Jerry Redding, the issue of clones “really never came up internally or externally until the FDA made its announcement about cloned animals being safe.”

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