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Wednesday, December 31, 2008
Tuesday, December 30, 2008
City Kitchen Chronicles: Potato Leek Soup with Kale
City Kitchen Chronicles is a bi-weekly column about living frugally in Manhattan. It's penned by the lovely Jaime.
Since cleaning up my apartment a few weeks ago for my birthdahousewarming party, I’ve been eager to get people in here. My dad’s actually never seen my apartment, and that’s in the works, but this past weekend I had the pleasure of a sleepover with my on-break-from-college sister, M.
I had a pair of tickets to a play Sunday night, so when I was home for Chinese food and a movie over Christmas (I’m not kidding – we actually do this, and we’re not the only ones – it’s a fun cliché!), I offered my spare ticket to M, and invited her to stay over. (Maybe the best perk about working in theatre is that most offices, including mine, close down between Christmas and New Year’s.) “Is there anything else you want to do in the city?” We grew up, and my mom still lives, just a short drive into the suburbs, but I could still pretend to be tour guide to my bumpkin sister. She said, “I’ve never been to MoMA.” And thus the plan was set.
Tickets to the lovely Museum of Modern Art run a cool $20, and not as a suggested donation like at the Met or the Museum of Natural History, but a for-real twenty bucks, but here’s where luck keeps this expedition frugal – I have two friends who work at the museum, and MoMA staff can add anyone they like to a guest list for free admission.
Whew.
But to backtrack, before M and I, and every tourist in the city (including half the population of France) made our way through the art, there was Sunday night. In our back-and-forth phone calls of prep (“Do you have a blanket?” “Yes.” “Do you need allergy pills for the cats?” “Yes.”) I asked M what she wanted to do for dinner. We could eat down by the theatre, or she could eat before driving to me, and then we could just head down for the play…
“I want you to cook something.”
You cook one Thanksgiving from some simple-but-family-impressing recipes, and suddenly you have a reputation.
Unfortunately, the thing M didn’t realize is that when I’m not cooking from mom-shopped recipes, with their vanilla beans and such, I cook food that *I* find tasty, but that is rarely pretty and certainly unimpressive. I couldn’t afford anything fancy, and I couldn’t really bear to serve rice and beans, no matter how delicious and veggie-laden, to a guest.
Luckily I had a new-to-me, super-tasty, and dirt-cheap recipe up my sleeve. I hit the farmers market for $3 of ingredients, borrowed my friend K’s immersion blender (having suffered half a blender’s worth of soup all over my kitchen and clothing on my first attempt), and set to work.
Although this soup is simple, it’s delicious. It tastes to me like mashed potato soup, the best, smoothest mashed potatoes ever. M was a big fan of the accidental potato chunks left after the blending, and I was, too. I added kale for some extra nutritional oomph, and, just like it works in mashed potatoes, it was delicious here. M thought the kale would work better in smaller pieces, and I agreed.
After M. left, I talked to my mom. I told her that I’d cooked potato leek soup with kale for our dinner, and she was surprised. “That sounds very adventurous for M!” I don’t actually think it was – I’d run the kale idea by M and she’d been very enthusiastic – but either way, I cooked for my sister, she thought it was delicious, and my heart felt a little bit more full.
Potato Leek Soup with Kale
serves 4-6
2 T olive oil
1 bunch leeks, white and light green parts only, cut lengthwise and then into ¼” slices
pinch salt
1-2 cloves garlic (optional)
2 c yellow potatoes, cubed
4 c vegetable broth (I use water and Better than Bouillon
1 c water (or to taste)
pepper, to taste
6 c kale, torn into small pieces
1 T olive oil
salt
1) Heat the olive oil in a big soup pan over medium heat. Add leeks, salt, and garlic. Sautee until leeks are tender, about ten minutes.
2) Add potatoes and broth, plus some water if your broth is very salty or strong. Simmer for 20 minutes.
3) While soup is cooking, saute kale in olive oil in another pan, over medium heat, with salt to taste, until it’s your preferred doneness. More salt with help with bitterness, as will more cooking. Fresh kale can be tastier with less cooking than supermarket kale (as I was sad to learn).
4) (optional) Puree all or some of the soup with an immersion blender. Or, very carefully, puree cooled soup, in batches, in a regular blender. MAKE SURE THE BASE IS SECURELY ATTACHED. Trust me.
5) Mix kale into soup, or serve in a separate bowl, allowing guests or potentially picky sisters to add as much or as little as they like. Add salt and pepper to taste. (This soup does well with a lot of pepper.)
Approximate Calories, Fat, and Price Per Serving
Serving four: 246.5 calories, 11 g fat, $1.20
Serving six: 164 calories, 7.5 g fat, $0.80
Calculations
3 T olive oil: 417 calories, 40.5 g fat, $0.36
1 bunch leeks: 109 calories, 0.5 g fat, $2.50
2 cloves garlic: 8 calories, 0 g fat, $0.08
2 c yellow potatoes: 231 calories, 0.5 g fat, $0.60
4 t Better than Bouillon: 20 calories, 0 g fat, $0.74
5 c water: 0 calories, 0 fat, free!
salt and pepper: negligible calories and fat, $0.04
6 c kale: 201 calories, 3 g fat, $0.50
TOTAL: 986 calories, 44.5 g fat, $4.82
PER SERVING (TOTAL/4): 246.5 calories, 11 g fat, $1.20
PER SERVING (TOTAL/6): 164 calories, 7.5 g fat, $0.80
Since cleaning up my apartment a few weeks ago for my birthdahousewarming party, I’ve been eager to get people in here. My dad’s actually never seen my apartment, and that’s in the works, but this past weekend I had the pleasure of a sleepover with my on-break-from-college sister, M.
I had a pair of tickets to a play Sunday night, so when I was home for Chinese food and a movie over Christmas (I’m not kidding – we actually do this, and we’re not the only ones – it’s a fun cliché!), I offered my spare ticket to M, and invited her to stay over. (Maybe the best perk about working in theatre is that most offices, including mine, close down between Christmas and New Year’s.) “Is there anything else you want to do in the city?” We grew up, and my mom still lives, just a short drive into the suburbs, but I could still pretend to be tour guide to my bumpkin sister. She said, “I’ve never been to MoMA.” And thus the plan was set.
Tickets to the lovely Museum of Modern Art run a cool $20, and not as a suggested donation like at the Met or the Museum of Natural History, but a for-real twenty bucks, but here’s where luck keeps this expedition frugal – I have two friends who work at the museum, and MoMA staff can add anyone they like to a guest list for free admission.
Whew.
But to backtrack, before M and I, and every tourist in the city (including half the population of France) made our way through the art, there was Sunday night. In our back-and-forth phone calls of prep (“Do you have a blanket?” “Yes.” “Do you need allergy pills for the cats?” “Yes.”) I asked M what she wanted to do for dinner. We could eat down by the theatre, or she could eat before driving to me, and then we could just head down for the play…
“I want you to cook something.”
You cook one Thanksgiving from some simple-but-family-impressing recipes, and suddenly you have a reputation.
Unfortunately, the thing M didn’t realize is that when I’m not cooking from mom-shopped recipes, with their vanilla beans and such, I cook food that *I* find tasty, but that is rarely pretty and certainly unimpressive. I couldn’t afford anything fancy, and I couldn’t really bear to serve rice and beans, no matter how delicious and veggie-laden, to a guest.
Luckily I had a new-to-me, super-tasty, and dirt-cheap recipe up my sleeve. I hit the farmers market for $3 of ingredients, borrowed my friend K’s immersion blender (having suffered half a blender’s worth of soup all over my kitchen and clothing on my first attempt), and set to work.
Although this soup is simple, it’s delicious. It tastes to me like mashed potato soup, the best, smoothest mashed potatoes ever. M was a big fan of the accidental potato chunks left after the blending, and I was, too. I added kale for some extra nutritional oomph, and, just like it works in mashed potatoes, it was delicious here. M thought the kale would work better in smaller pieces, and I agreed.
After M. left, I talked to my mom. I told her that I’d cooked potato leek soup with kale for our dinner, and she was surprised. “That sounds very adventurous for M!” I don’t actually think it was – I’d run the kale idea by M and she’d been very enthusiastic – but either way, I cooked for my sister, she thought it was delicious, and my heart felt a little bit more full.
Potato Leek Soup with Kale
serves 4-6
2 T olive oil
1 bunch leeks, white and light green parts only, cut lengthwise and then into ¼” slices
pinch salt
1-2 cloves garlic (optional)
2 c yellow potatoes, cubed
4 c vegetable broth (I use water and Better than Bouillon
1 c water (or to taste)
pepper, to taste
6 c kale, torn into small pieces
1 T olive oil
salt
1) Heat the olive oil in a big soup pan over medium heat. Add leeks, salt, and garlic. Sautee until leeks are tender, about ten minutes.
2) Add potatoes and broth, plus some water if your broth is very salty or strong. Simmer for 20 minutes.
3) While soup is cooking, saute kale in olive oil in another pan, over medium heat, with salt to taste, until it’s your preferred doneness. More salt with help with bitterness, as will more cooking. Fresh kale can be tastier with less cooking than supermarket kale (as I was sad to learn).
4) (optional) Puree all or some of the soup with an immersion blender. Or, very carefully, puree cooled soup, in batches, in a regular blender. MAKE SURE THE BASE IS SECURELY ATTACHED. Trust me.
5) Mix kale into soup, or serve in a separate bowl, allowing guests or potentially picky sisters to add as much or as little as they like. Add salt and pepper to taste. (This soup does well with a lot of pepper.)
Approximate Calories, Fat, and Price Per Serving
Serving four: 246.5 calories, 11 g fat, $1.20
Serving six: 164 calories, 7.5 g fat, $0.80
Calculations
3 T olive oil: 417 calories, 40.5 g fat, $0.36
1 bunch leeks: 109 calories, 0.5 g fat, $2.50
2 cloves garlic: 8 calories, 0 g fat, $0.08
2 c yellow potatoes: 231 calories, 0.5 g fat, $0.60
4 t Better than Bouillon: 20 calories, 0 g fat, $0.74
5 c water: 0 calories, 0 fat, free!
salt and pepper: negligible calories and fat, $0.04
6 c kale: 201 calories, 3 g fat, $0.50
TOTAL: 986 calories, 44.5 g fat, $4.82
PER SERVING (TOTAL/4): 246.5 calories, 11 g fat, $1.20
PER SERVING (TOTAL/6): 164 calories, 7.5 g fat, $0.80
Tuesday Megalinks
This week it’s recaps of 2008, strategies for 2009, and 2010 solid posts from the Serious Eats team. Also of note: I am the only person working on the entire island of Manhattan today. (Meaning: no summaries for this time around. Somebody's gotta keep this city running!)
CNN: 10 Healthiest Diets
Culinate: The Eco-Kitchen – How to Green Your Cooking Space
Delish: Healthy Holiday Recipes
Elastic Waist: What Does Dress Size Have to Do With Body Happiness?
The Epi-Log: What Farmers Want Consumers to Know – Parts 1 and 2
Jezebel: New Year, Same Ol’ Resolutions
The Kitchn: Fast! Easy! Quick! Recipes for Weeknight Cooking - Best of 2008
The Kitchn: More With Less - Frugal and Budget Cooking - Best of 2008
The Kitchn: Soups for Every Season – Best of 2008
New York Times: Is a New Food Policy on Obama’s List?
Serious Eats: The best way to cook tilapia is…
Serious Eats: Breakfasts for a crowd - any ideas?
Serious Eats: Cheap Meals!
Serious Eats: What do you do with spaghetti squash?
Serious Eats: The Year That Was – Food as Other Stuff
Wise Bread: Six Simple Side Dishes That Will Save You Money
Wise Bread: Five More Tips for Eating in Restaurants and Sticking to a Budget
Wise Bread: My Kitchen Could Be a Yeast Farm
CNN: 10 Healthiest Diets
Culinate: The Eco-Kitchen – How to Green Your Cooking Space
Delish: Healthy Holiday Recipes
Elastic Waist: What Does Dress Size Have to Do With Body Happiness?
The Epi-Log: What Farmers Want Consumers to Know – Parts 1 and 2
Jezebel: New Year, Same Ol’ Resolutions
The Kitchn: Fast! Easy! Quick! Recipes for Weeknight Cooking - Best of 2008
The Kitchn: More With Less - Frugal and Budget Cooking - Best of 2008
The Kitchn: Soups for Every Season – Best of 2008
New York Times: Is a New Food Policy on Obama’s List?
Serious Eats: The best way to cook tilapia is…
Serious Eats: Breakfasts for a crowd - any ideas?
Serious Eats: Cheap Meals!
Serious Eats: What do you do with spaghetti squash?
Serious Eats: The Year That Was – Food as Other Stuff
Wise Bread: Six Simple Side Dishes That Will Save You Money
Wise Bread: Five More Tips for Eating in Restaurants and Sticking to a Budget
Wise Bread: My Kitchen Could Be a Yeast Farm
Posted in: LinksMonday, December 29, 2008
Laxative Colonoscopy Prep Products and Kidney Damage
Laxatives are one of the most commonly overused products sold to consumers, over-the-counter (OTC). These same products, and others available by prescription only, have caused serious side effects associated with kidney damage (nephropathy) and dehydration.
The products are particularly risky for the elderly and people with existing heart, kidney and some gastrointestinal problems.
Since colon cancer prevention and screening are important health concerns, consumers are encouraged to be educated about using these products.
The products are particularly risky for the elderly and people with existing heart, kidney and some gastrointestinal problems.
Since colon cancer prevention and screening are important health concerns, consumers are encouraged to be educated about using these products.
Osmolar Phosphate Laxatives: Keeping Water in its Place
Osmolarity is a fancy word that refers to a basic rule of physics and biology and it is about how fluids - in this case it’s water – move in and out of cells based on the presence of electrolytes, most often sodium and potassium. Phosphorus and calcium are two other electrolytes that are important health and often work together.
Your body depends on a delicate balance of trace elements and enzyme reactions to keep humming like a top. When this balance is altered you run the risk of dehydration and problems with the way your kidneys work.
Simply put, when you ingest a large amount of sodium containing foods or liquids, the kidneys work to flush the excess sodium out of the body. It does this by removing fluid from inside the cells, from your tissues and organs and moves it through the kidneys or the gastrointestinal tract. This may lead to excessive urination and diarrhea. In the process you lose not only the water but your electrolyte balance is altered.
Phosphorus and calcium reactions with dehydration may lead to the formation of crystals or “stones” and reduction of kidney function.
Laxatives often become the culprit in these cases, especially for the elderly, those with heart failure, people with kidney problems, and people using prescription or over-the-counter (OTC) medication affecting kidney function (diuretics for example).
Oral Sulfur Phosphates as Preps for Screening for Colorectal Cancer
Currently colorectal cancer is the third most common cancer and it is the second leading cause of cancer related deaths, therefore screening and early detection have become an important public health issue.
Thorough bowel cleansing is an important part of preparation for this screening and it is crucial to find a product that is safe and easy use. The difficulty in getting more people to seek the screening may be increased because of concerns with the products.
One very popular laxative has been Fleet’s Phospho-Soda. The C.B. Fleet Co. of Lynchburg, VA recently, in a voluntary action, withdrew its oral, over-the-counter Fleet Phospho-Soda bowel cleansing solutions after FDA regulators warned of potential harm to the kidneys when the Phospho-Soda is used as a bowel cleanser.
While the FDA has not required a recall, Fleet also removed the EZ-Prep Bowel Cleansing System used to clear the bowels before a colonoscopy.
Information found urges anyone using Phospho-soda to review current FDA product information pages. They also state that it is important to follow your doctor’s guidelines and drink at least nine 8-ounce glasses of water daily to prevent dehydration.
The FDA is now moving to have these laxative products relabeled to include warnings and make them available only by prescription.
Other prescription products, Visicol and OsmoPrep, will add the new FDA required warning regarding potential kidney damage to their oral sodium phosphate products.
The concern at the FDA is that oral sodium phosphate products have been connected with kidney function problems such as acute phosphate nephropathy that can cause permanent damage and lifelong dialysis or death. In acute phosphate nephropathy, calcium-phosphate crystals deposit in the renal tubules inside each kidney.
When used as directed or at lower levels, the FDA stated there is no evidence that the OTC laxatives lead to kidney problems. The agency, however, started issuing alerts in 2006. Other data show that product lawsuits for oral sodium phosphate laxatives, including lawsuits where OSP product users developed acute phosphate nephropathy began appearing in 2003.
While Phospho-soda has been the bowel prep product used and recommended by physicians for decades, Fleet is not asking doctors to not recommend the Phospho-soda products.
Gastroenterologists and proctologists have recommended Fleet’s Phospho-soda products for years, especially in patient preparation for screening colonoscopy (a colon cancer screening examination). In a clinical trial the product achieved the highest patient acceptance scores, and cleansing was generally rated as excellent.
However, Fleet Phospho-soda should not be used in patients with congenital megacolon, bowel obstructions, ascites, congestive heart failure or kidney disease.
When problems do not exist, physicians believe the product is good because it is effective, easily tolerated by patients and affordable.
Generally most patients do not like bowel prep products. Some doctors, like Mark Wax MD, suggest the need for “virtual bowel prep”. He adds that “until that becomes an option, patients will have to undergo conventional preparation and that requires making informed decisions about available options.” Wax is associated with a company that offers virtual colonoscopy.
The company states that virtual colon screening is a minimally invasive, safe and more comfortable procedure. Recent studies have shown it to be comparable to conventional colonoscopy for finding polyps larger than one centimeter. The risk of cancer in smaller polyps is almost negligible. With virtual colonoscopy, 100% of the colon surface can be seen. It is estimated that physicians only see 70%-80% of the colon surface with conventional colonoscopy.
Should you have medical questions about using these products, contact your health care provider.
This article is part of a consumer health education series written by Gayle Eversole, DHom, PhD, MH, NP, ND, of Creating Health Institute, in collaboration with Bernstein Liebhard, LLP, who sponsors the consumer advocate website, www.ConsumerInjuryLawyers.com
North African-Style Chickpea Salad and Lessons From 2008
Boy, 2008 was weird, wasn’t it? I can’t remember a year that’s been more at odds with itself. But there were lessons (note: I almost typed “lesions”) to be learned. Like:
1) When playing Hide and Seek with a three-year-old, it’s perfectly acceptable to hide by standing directly in front of the child. He’ll get a kick out of it, and you won’t risk not being found.
2) Unemployment is fun and educational! For one thing, you discover that your city block is 12,000 times more terrifying during the day, when the junkies roam freely and yell at stoplights. For another thing … actually, that’s it.
3) “When are you guys getting married?” is the most headache-inducing question on Earth, right after “So, how do you want that spike extracted from your face?”
4) Do not go to the bathroom in Jaipur’s Amber Fort. I’m pretty sure it’s a real-life Hellmouth. Otherwise, India is pretty awesome.
5) When your landlord says, “We’ll have it done tomorrow,” what he actually means is, “Who are you, why are you in my office, and where are my bagels?”
6) My job is pretty neat when we’re not arguing with management over whether or not we’ll be receiving health benefits next year. Also: new coffee machine!
7) Being a Mets fan may be hard, but it’s not nearly as difficult as being a Chicago Cubs or Detroit Lions fan. We may have blown the last two seasons ON THE FINAL DAY, but least we have Johan Santana and decent pizza. Also: *cry*
8) I don’t need to ever watch Extreme Makeover: Home Edition, because the commercials are enough to make me openly weep.
9) Worth the time: Slumdog Millionaire, The Wrestler, Role Models, Wall-E, the Sandwich Day episode of 30 Rock, Tina Fey and Amy Poehler in general, sincerity = the new irony, Postcards From Yo Momma, watching old Heart videos on YouTube, Deb’s chocolate chip cookies, Drunk History, Literal A-Ha, KEXP.org, Flight of the Conchords, community organizers.
10) Not worth the time: pinkeye, another story about Sarah Palin’s wardrobe.
11) Bizarre food combinations occasionally work out: strawberries and balsamic vinegar, black beans and brownie mix, nectarines and blue cheese, cranberries and mint, and chickpeas and raisins. Which, coincidentally, brings us to today’s recipe, North African Style Chickpea Salad, from my new favorite culinary tome, Cook’s Illustrated Best Light Recipe book (also highlighted in today’s Serious Eats column about Barley Risotto).
Boasting six grams of fiber per serving and a 15-minute prep time, this neat little side dish is a grand ol’ accompaniment to … well, almost anything. I had some for lunch today alongside pineapple and The Boyfriend’s mom’s Honey Oatmeal Raisin Cookies, and it was like riding a unicorn in Valhalla. (Translation: very good.) The mint and raisin go together surprisingly well, and provide a nice counterpart to the savory chickpeas. Who knew?
Oh, one note: the nutrition information provided by Cook’s Illustrated, but the price calculations are my own. Enjoy!
North African-Style Chickpea Salad
Serves 6
Adapted from Cook’s Illustrated Best Light Recipe.
2 (15.5 ounce) cans chickpeas, drained and rinsed
1 carrot, peeled and grated
½ cup raisins
2 Tablespoons fresh mint leaves
2 tablespoons extra virgin olive oil
1-1/2 tablespoons juice from 1 lemon
1 small garlic clove, minced or pressed (about ½ teaspoon)
½ teaspoon ground cumin
½ teaspoon paprika
salt and ground black pepper
1) In a large mixing or serving bowl, combine chickpeas, grated carrots, raisins and mint. Stir.
2) In a separate small bowl, combine oil, lemon juice, garlic, cumin, and paprika. Whisk it together, like you would a dressing. Pour over chickpea mixture and stir thoroughly to combine. Salt and pepper to taste. Serve at room temperature or a little chilled. Great for picnics.
Approximate Calories, Fat, and Price Per Serving
200 calories, 7 g fat, $0.63
Calculations
2 (15.5 ounce) cans chickpeas, drained and rinsed: $1.32
1 carrot, peeled and drained: $0.10
½ cup raisins: $0.35
2 Tablespoons fresh mint leaves: $1.50
2 tablespoons extra virgin olive oil: $0.23
1-1/2 tablespoons juice from 1 lemon: $.20
1 small garlic clove, minced or pressed (about ½ teaspoon): $0.03
½ teaspoon ground cumin: $0.01
½ teaspoon paprika: $0.02
salt and ground black pepper: $0.02
TOTAL: $3.78
PER SERVING (TOTAL/6): $0.63
1) When playing Hide and Seek with a three-year-old, it’s perfectly acceptable to hide by standing directly in front of the child. He’ll get a kick out of it, and you won’t risk not being found.
2) Unemployment is fun and educational! For one thing, you discover that your city block is 12,000 times more terrifying during the day, when the junkies roam freely and yell at stoplights. For another thing … actually, that’s it.
3) “When are you guys getting married?” is the most headache-inducing question on Earth, right after “So, how do you want that spike extracted from your face?”
4) Do not go to the bathroom in Jaipur’s Amber Fort. I’m pretty sure it’s a real-life Hellmouth. Otherwise, India is pretty awesome.
5) When your landlord says, “We’ll have it done tomorrow,” what he actually means is, “Who are you, why are you in my office, and where are my bagels?”
6) My job is pretty neat when we’re not arguing with management over whether or not we’ll be receiving health benefits next year. Also: new coffee machine!
7) Being a Mets fan may be hard, but it’s not nearly as difficult as being a Chicago Cubs or Detroit Lions fan. We may have blown the last two seasons ON THE FINAL DAY, but least we have Johan Santana and decent pizza. Also: *cry*
8) I don’t need to ever watch Extreme Makeover: Home Edition, because the commercials are enough to make me openly weep.
9) Worth the time: Slumdog Millionaire, The Wrestler, Role Models, Wall-E, the Sandwich Day episode of 30 Rock, Tina Fey and Amy Poehler in general, sincerity = the new irony, Postcards From Yo Momma, watching old Heart videos on YouTube, Deb’s chocolate chip cookies, Drunk History, Literal A-Ha, KEXP.org, Flight of the Conchords, community organizers.
10) Not worth the time: pinkeye, another story about Sarah Palin’s wardrobe.
11) Bizarre food combinations occasionally work out: strawberries and balsamic vinegar, black beans and brownie mix, nectarines and blue cheese, cranberries and mint, and chickpeas and raisins. Which, coincidentally, brings us to today’s recipe, North African Style Chickpea Salad, from my new favorite culinary tome, Cook’s Illustrated Best Light Recipe book (also highlighted in today’s Serious Eats column about Barley Risotto).
Boasting six grams of fiber per serving and a 15-minute prep time, this neat little side dish is a grand ol’ accompaniment to … well, almost anything. I had some for lunch today alongside pineapple and The Boyfriend’s mom’s Honey Oatmeal Raisin Cookies, and it was like riding a unicorn in Valhalla. (Translation: very good.) The mint and raisin go together surprisingly well, and provide a nice counterpart to the savory chickpeas. Who knew?
Oh, one note: the nutrition information provided by Cook’s Illustrated, but the price calculations are my own. Enjoy!
North African-Style Chickpea Salad
Serves 6
Adapted from Cook’s Illustrated Best Light Recipe.
2 (15.5 ounce) cans chickpeas, drained and rinsed1 carrot, peeled and grated
½ cup raisins
2 Tablespoons fresh mint leaves
2 tablespoons extra virgin olive oil
1-1/2 tablespoons juice from 1 lemon
1 small garlic clove, minced or pressed (about ½ teaspoon)
½ teaspoon ground cumin
½ teaspoon paprika
salt and ground black pepper
1) In a large mixing or serving bowl, combine chickpeas, grated carrots, raisins and mint. Stir.
2) In a separate small bowl, combine oil, lemon juice, garlic, cumin, and paprika. Whisk it together, like you would a dressing. Pour over chickpea mixture and stir thoroughly to combine. Salt and pepper to taste. Serve at room temperature or a little chilled. Great for picnics.
Approximate Calories, Fat, and Price Per Serving
200 calories, 7 g fat, $0.63
Calculations
2 (15.5 ounce) cans chickpeas, drained and rinsed: $1.32
1 carrot, peeled and drained: $0.10
½ cup raisins: $0.35
2 Tablespoons fresh mint leaves: $1.50
2 tablespoons extra virgin olive oil: $0.23
1-1/2 tablespoons juice from 1 lemon: $.20
1 small garlic clove, minced or pressed (about ½ teaspoon): $0.03
½ teaspoon ground cumin: $0.01
½ teaspoon paprika: $0.02
salt and ground black pepper: $0.02
TOTAL: $3.78
PER SERVING (TOTAL/6): $0.63
Friday, December 26, 2008
Patient Consent Update Needed Now
The following two paragraphs come from the January 2008 issue of my newsletter, herbalYODA Says!
I am a staunch supporter of and educator about informed consent. This doctrine is required for any and all medications, treatments, surgeries or tests ordered for you by your health care provider.
The pure reason I am such a stickler is that year after year I find that very little of this process is going on, at least at a level a patient would understand.
The blank stares I get when I ask people about drugs that have been prescribed are telling enough.
The problem, as I see it, is that this is an all too common practice, and a practice that ultimately gets everyone in trouble.
For the very reason that is stated in the title, this article addresses the critical issue, education. I have to agree that is is well past time that not only consent forms, but the consent process come back into vogue.
"herbalYODA Says! Volume 5, Number 1 – January 2008
The Importance of Informed Consent
Informed consent, according to the University of Washington's School of Medicine, "is the process by which a fully informed patient can participate in choices about his/her health care. It originates from the legal and ethical right the patient has to direct what happens to (their) body and from the ethical duty of the physician to involve the patient in (their) health care."
Informed consent is the cornerstone of ethical conduct in health care. Written consent does not take the place of a patient fully understanding a proposed drug or treatment. Rarely does a person who may have language or illiteracy concerns receive the clarification necessary to understand what it being prescribed or proposed as treatment. (more...)"
I am a staunch supporter of and educator about informed consent. This doctrine is required for any and all medications, treatments, surgeries or tests ordered for you by your health care provider.
The pure reason I am such a stickler is that year after year I find that very little of this process is going on, at least at a level a patient would understand.
The blank stares I get when I ask people about drugs that have been prescribed are telling enough.
The problem, as I see it, is that this is an all too common practice, and a practice that ultimately gets everyone in trouble.
For the very reason that is stated in the title, this article addresses the critical issue, education. I have to agree that is is well past time that not only consent forms, but the consent process come back into vogue.
Patient Consent Forms Should Educate Not Intimidate, Experts Urge
ScienceDaily (Dec. 24, 2008) — It’s time patient consent forms came back full circle to a tool for patient education, rather than the waiver of liability they have become, experts urge.
The original purpose of the consent forms was for a surgeon or doctor to inform the patient of common or serious risks associated with the procedure to be performed. However, the way current consent forms are written – as formal, legal documents – plants a litigious relationship in both the patient’s and the surgeon’s mind even before treatment has begun.
Lawrence Brenner is an attorney on the faculty of the Department of Orthopedics at Yale University. He and his colleagues propose a set of five recommendations to return consent forms to their intended purpose – that of allowing patients to meaningfully take part in the decision-making process. Their suggestions have been published online in Springer’s journal, Clinical Orthopaedics and Related Research.
As surgeons have become increasingly concerned about potential litigation, the informed consent process has lost its educational value. The focus is now on obtaining ‘preoperative release’, rather than an exchange of information to help patients make important decisions about their healthcare choices. In reality, the majority of patients find it a challenge to understand the complicated legal jargon used on the forms.
Research also suggests that proper informed consent has a direct impact on the quality of patients’ recovery after surgery. Indeed, patients have more realistic expectations and are better prepared psychologically to cope with the outcome of the operation when they have had an open discussion with their physician about what to expect during and after surgery.
In order to return informed consent forms to a tool for patient education rather than a form written by lawyers to absolve surgeons from liability, the authors make five recommendations. First, the informed consent form should never be viewed as a substitute for educating the patient; it is merely evidence that an appropriate discussion has taken place. Second, the forms should be designed to be understandable. Third, surgeons should not be afraid to communicate uncertainty in order to have a truly open discussion with their patients. Fourth, patients need to be active participants in the dialogue about the potential risks of the procedure. Finally, a note by the surgeon in the patients’ medical notes, that states that a discussion has taken place, is likely to be much more effective than a lengthy signed, but incomprehensible, form.
--------------------------------------------------------------------------------
Journal reference:
Brenner et al. Beyond Informed Consent: Educating the Patient. Clinical Orthopaedics and Related Research, 2008; DOI: 10.1007/s11999-008-0642-4
Springer (2008, December 24). Patient Consent Forms Should Educate Not Intimidate, Experts Urge.
ScienceDaily: http://www.sciencedaily.com? /releases/2008/12/081217124158.htm
Sniff Your Way to Brain Power
This list of essential oils and their benefit for your brain was something I developed over a decade ago for a class I was teaching for Elders and for use in care centers for people who have been diagnosed with Alzheimer's.
I also taught this in the Corporate Wellness Programs that we sponsor; this program was presented first at Boeing. It has been presented to numerous companies since then.
I searched it out from my old files because of the number of reports recently about peppermint. As I always have suggested, using a diffuser of some type is the best method of dispersal, but you can use something as simple as a cotton ball in a small glass votive holder and place it on your desk at work. Periodically add a few drops of your choice of essential oil, changing the cotton ball when you change your oil selection.
I particularly like to use peppermint as it has such a clean smell. I often add it to the natural cleaning products I make because of the antibacterial benefit.
To help sleep, use lavender and set the holder on your bedside table.
Rosemary is particularly helpful for facilities providing dementia care.
Related Articles:
A Pinch of Spice Helps Keep Drivers Alert
Found on Natural Health News
'Old treatments' better
More to consider surrounding flu
More about happy feet
Better than Rx for GERD
Peppermint takes on a Medical Mask
Keep Your Feet Happy
I also taught this in the Corporate Wellness Programs that we sponsor; this program was presented first at Boeing. It has been presented to numerous companies since then.
I searched it out from my old files because of the number of reports recently about peppermint. As I always have suggested, using a diffuser of some type is the best method of dispersal, but you can use something as simple as a cotton ball in a small glass votive holder and place it on your desk at work. Periodically add a few drops of your choice of essential oil, changing the cotton ball when you change your oil selection.
I particularly like to use peppermint as it has such a clean smell. I often add it to the natural cleaning products I make because of the antibacterial benefit.
To help sleep, use lavender and set the holder on your bedside table.
Rosemary is particularly helpful for facilities providing dementia care.
Sniff Your Way to Brain Power -
by the leaflady
Rosemary - helps a weak memory and quickens senses
Lemon - wakes you up
Peppermint - improves work efficiency and dispels drowsiness
Lavender - calming and steadying, helps in decision making
Related Articles:
A Pinch of Spice Helps Keep Drivers Alert
Found on Natural Health News
'Old treatments' better
More to consider surrounding flu
More about happy feet
Better than Rx for GERD
Peppermint takes on a Medical Mask
Keep Your Feet Happy
Wednesday, December 24, 2008
2008 Food Quotes of the Year: Zing!
With Christmas on the horizon (seriously, it’s riding a horse and headed straight for us), we’re taking a short break from CHG’s usual seriousness (er … yeah), and instead presenting a retrospective of our favorite Thursday Quotes of the Week. Enjoy!
FOOD QUOTES: FAIRLY PROFOUND
“Only dull people are brilliant at breakfast.” – Oscar Wilde
"Too few people understand a really good sandwich." –James Beard
“Tell me what you eat, and I will tell you what you are.” -Anthelme Brillat-Savarin
“I was 32 when I started cooking. Up until then, I just ate.” – Julia Child
“So long as you have food in your mouth, you have solved all questions for the time being.” – Franz Kafka
"Sir, respect your dinner: idolize it, enjoy it properly. You will be many hours in the week, many weeks in the year, and many years in your life happier if you do." - William Makepeace Thackeray
“They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little.” - Henry David Thoreau
FOOD QUOTES: TV & MOVIES
“Annie, there's a big lobster behind the refrigerator. I can't get it out. This thing's heavy. Maybe if I put a little dish of butter sauce here with a nutcracker, it will run out the other side.” – Alvy Singer (Woody Allen), Annie Hall
“Heba wonders why Phil would go to her friend and ‘blasphemy’ her. Yeah, and right after she turned Gatorade into wine and fed the multitudes with a 100-calorie snack pack.” – Potes on The Biggest Loser from Television Without Pity
CLIFF: Hey Carla, I have a potato that looks like Richard Milhouse Nixon.
CARLA: Big deal. Show me one that doesn't.
-Cheers
“An apple a day keeps anyone away if you throw it hard enough.” – Stephen Colbert, The Colbert Report
"As you know, the hot dog was invented in America when a family of raccoons wandered into a toothpaste factory." – Stephen Colbert, The Colbert Report
PETER: Lois, there's a message in my Alpha Bits. It says "OOOOOO"!
LOIS: Peter, those are Cheerios.
-The Family Guy
ROSS: I honestly don't know if I'm hungry or horny.
CHANDLER: Stay out of my freezer.
-Friends
“You know the family motto: ‘We’re Conners. We gotta eat.’” – Dan Conner (John Goodman), Roseanne
“I don’t return fruit. Fruit’s a gamble. I know that going in.” – Jerry Seinfeld, Seinfeld
‘I do wish we could chat longer, but … I'm having an old friend for dinner. Bye.” – Hannibal Lecter (Anthony Hopkins), Silence of the Lambs
"If wishes and buts were clusters of nuts we'd all have a bowl of granola." – Geoffrey Jellineck (Paul Dinello), Strangers with Candy
FOOD QUOTES: COMEDIANS
“When your Super Bowl guests arrive, they should find a mound of potato chips large enough to conceal a pony sitting in front of the television. For nutritional balance, you should also put out a bowl of carrot sticks. If you have no carrot sticks, you can use pinecones, or used electrical fuses, because nobody will eat them anyway. This is no time for nutritional balance: This is the Super Bowl, for God's sake.” – Dave Barry
"Anytime a person goes into a delicatessen and orders a pastrami on white bread, somewhere a Jew dies." – Milton Berle
"I'm not a vegetarian because I love animals. I'm a vegetarian because I hate plants." – A. Whitney Brown
“The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.” – Johnny Carson
“I like baked potatoes. I don't have a microwave oven, and it takes forever to bake a potato in a conventional oven. Sometimes I'll just throw one in there, even if I don't want one, because by the time it's done, who knows?” – Mitch Hedberg
“Rice is great when you are hungry and you want 2,000 of something.” – Mitch Hedberg
“I like fruit baskets because it gives you the ability to mail someone a piece of fruit without appearing insane. Like, if someone just mailed you an apple you'd be like, 'Huh? What the hell is this?' But if it's in a fruit basket you're like 'This is nice!’” – Demetri Martin
“I like to use 'I Can't Believe it's Not Butter' on my toast in the morning, because sometimes when I eat breakfast, I like to be incredulous. ‘How was breakfast?’ ‘Unbelievable.’” – Demetri Martin
“I had teeth that stuck out so far, I used to eat other kids' candy bars by accident.” – Rita Rudner
“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” – Mark Twain
“I went to a restaurant that serves ‘breakfast at any time.’ So I ordered French Toast during the Renaissance.” - Steven Wright
FOOD QUOTES: OTHER
“You better cut the pizza in four pieces, because I'm not hungry enough to eat six.” - Yogi Berra
“You know, the only thing worse than an American to an Italian is an Italian from the next village.” – Anthony Bourdain
“I'm guest judging again next week. Which means I know what happens. And while I am precluded from discussing future broadcasts by a confidentiality agreement rivaling the NSA's in the severity of its penalties for unauthorized disclosure, I can reveal this: There will be a SlaughterFest of Horror, an Orgy of Bloodletting, Partial Nudity, Flammable Liquids, Unspeakable Misuse of Power Tools and Small Woodland Creatures, and the Plaintive Wailing of the Doomed. It will make Altamont look like Lilith Fair.” - Anthony Bourdain blogging about Top Chef
“You can never have enough garlic. With enough garlic, you can eat The New York Times.” – Morley Safer
BEVERAGES
JACK: Lemon, you're here early.
LEMON: Well I gave up caffeine so I've been going to bed at 5:30.
-30 Rock
"Why does man kill? He kills for food. And not only food - frequently there must be a beverage." - Woody Allen
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." -Dave Barry
“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.” – Dave Barry
PEGGY: You're 12 years old, and drinking a beer.
BOBBY: I didn't even like it.
HANK: Now you're just trying to get me mad.
-King of the Hill
“If life gives you lemons, make some kind of fruity juice.” - Conan O'Brien
“You know, most people don't know the difference between apple cider and apple juice, but I do. Now here's a little trick to help you remember. If it's clear and yella', you've got juice there, fella. If it's tangy and brown, you're in cider town.” – Ned Flanders, The Simpsons
RELATIONSHIPS
"Could we have some more virgin olive oil? This one's kind of trampy." – Ellen DeGeneres
“We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream.” - Ralph Waldo Emerson
"I like my coffee like I like my women. In a plastic cup." – Eddie Izzard
CRYSTAL: How do you like your marshmallows, Roseanne?
ROSEANNE: Like my men, crispy on the outside and stuck to the end of a fork.
-Roseanne
SOCIAL COMMENTARY
“You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.” – Ted Allen
"I wake up every morning in a bed that’s too small, drive my daughter to a school that’s too expensive, and then I go to work to a job for which I get paid too little, but on Pretzel Day? Well, I like Pretzel Day." – Stanley Hudson (Leslie David Baker), The Office
“We got so much food in America we're allergic to food. Allergic to food! Hungry people ain't allergic to s**t. You think anyone in Rwanda's got a f**king lactose intolerance?!”- Chris Rock
“You can't be happy that fire cooks your food and be mad it burns your fingertips.” – Chris Rock
DIETS
"I am not a glutton. I am an explorer of food." – Erma Bombeck
“I’ve been on a constant diet for the last two decades. I’ve lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet.” – Erma Bombeck
“I gotta work out. I keep saying it all the time. I keep saying I gotta start working out. It's been about two months since I've worked out. And I just don't have the time. Which, uh … is odd. Because I have the time to go out to dinner. And, uh … and watch TV. And get a bone density test. And, uh ... try to figure out what my phone number spells in words.” – Ellen DeGeneres
“Never eat more than you can lift.” – Miss Piggy
“Everything you see I owe to spaghetti.” – Sophia Loren
“I eat pretty much whatever I want. I don't have a strict diet. It's all about cramming in as many calories into my system as I possibly can. To be honest with you, I have a tough time keeping weight on.” –U.S. swimmer Michael Phelps, on his 10000-calorie daily intake
PASSINGS: ESTELLE GETTY
“My name is Sophia Petrillo and my idea of a good psychiatrist is a bartender who pours without a spout.” – as Sophia Petrillo on The Golden Girls
“Sorry, Dorothy. There are two things a Sicilian won't do: Lie about pizza, and file a tax return.” – as Sophia Petrillo on The Golden Girls
“If this sauce were a person, I'd get naked and make love to it.” – as Sophia Petrillo on The Golden Girls
“I hate Jell-O. If God wanted peaches suspended in midair, He would have filled them with helium” – as Sophia Petrillo on The Golden Girls
DOROTHY: MA, WOULD YOU PLEASE STOP THAT!
SOPHIA: These are FRITOS, Dorothy. What do you want me to do, swallow them whole?
-The Golden Girls
PASSINGS: GEORGE CARLIN
“Fussy eater is a euphemism for big pain in the ass."
“Two heart attacks has changed my diet, but I still cook bacon for the smell.”
"Another terrible sounding word: headcheese. AUGH! I can't even look at the sign."
“People who pay for inexpensive items with a credit card. … Folks, take my word for this, Raisinettes is NOT a major purchase. No one should be paying the bank eighteen percent interest on Tic-Tacs.”
“And, of course, the funniest food: ‘kumquats.’ I don't even bring them home. I sit there laughing and they go to waste.”
QUOTES FROM THE OFFICE POST
"First rule in roadside beet sales, put the most attractive beets on top. The ones that make you pull the car over and go, 'Wow, I need this beet right now.' Those are the money beets." – Dwight Schrute (Rainn Wilson)
“Yes, I have decided to shun Andy Bernard for the next three years, which I'm looking forward to. It's an Amish technique; it's like slapping someone with silence. I was shunned from the age of 4 until my 6th birthday, for not saving the excess oil from a can of tuna.” – Dwight Schrute (Rainn Wilson)
QUOTES FROM THE SIMPSONS POST
“To alcohol: the cause of and solution to all of life's problems.” – Homer
“Sorry Lis, I can't be a vegetarian. I love the taste of death!” – Bart
“Lisa, I made you some homemade Pepsi for the dance; it's a little thick but the price is right.” - Marge
“If God didn't want us to eat animals, why did he make them out of meat?” - Homer
"Donuts. Is there anything they can't do?" - Homer
“Nuts and gum...together at last!” - Homer
MARGE: Ooh, Lisa! Is that too spicy for you?
LISA: I can see through time!
HOMER: See Marge, I told you I could deep fry my shirt.
MARGE: I didn't say you couldn't, I said you probably shouldn't.
HOMER: Are you saying you're never going to eat any animal again? What about bacon?
LISA: No.
HOMER: Ham?
LISA: No.
HOMER: Pork chops?
LISA: Dad, those all come from the same animal.
HOMER: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.
Merry Christmas, Happy Hanukkah, Joyous Kwanzaa, and WOOO New Year, everybody!
(Photos courtesy of MySpace Mags, Stuck in Iowa, Home Run Derby, UK Telegraph, and About.com.)
FOOD QUOTES: FAIRLY PROFOUND“Only dull people are brilliant at breakfast.” – Oscar Wilde
"Too few people understand a really good sandwich." –James Beard
“Tell me what you eat, and I will tell you what you are.” -Anthelme Brillat-Savarin
“I was 32 when I started cooking. Up until then, I just ate.” – Julia Child
“So long as you have food in your mouth, you have solved all questions for the time being.” – Franz Kafka
"Sir, respect your dinner: idolize it, enjoy it properly. You will be many hours in the week, many weeks in the year, and many years in your life happier if you do." - William Makepeace Thackeray
“They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little.” - Henry David Thoreau
FOOD QUOTES: TV & MOVIES
“Annie, there's a big lobster behind the refrigerator. I can't get it out. This thing's heavy. Maybe if I put a little dish of butter sauce here with a nutcracker, it will run out the other side.” – Alvy Singer (Woody Allen), Annie Hall
“Heba wonders why Phil would go to her friend and ‘blasphemy’ her. Yeah, and right after she turned Gatorade into wine and fed the multitudes with a 100-calorie snack pack.” – Potes on The Biggest Loser from Television Without Pity
CLIFF: Hey Carla, I have a potato that looks like Richard Milhouse Nixon.
CARLA: Big deal. Show me one that doesn't.
-Cheers
“An apple a day keeps anyone away if you throw it hard enough.” – Stephen Colbert, The Colbert Report
"As you know, the hot dog was invented in America when a family of raccoons wandered into a toothpaste factory." – Stephen Colbert, The Colbert Report
PETER: Lois, there's a message in my Alpha Bits. It says "OOOOOO"!
LOIS: Peter, those are Cheerios.
-The Family Guy
ROSS: I honestly don't know if I'm hungry or horny.
CHANDLER: Stay out of my freezer.
-Friends
“You know the family motto: ‘We’re Conners. We gotta eat.’” – Dan Conner (John Goodman), Roseanne
“I don’t return fruit. Fruit’s a gamble. I know that going in.” – Jerry Seinfeld, Seinfeld
‘I do wish we could chat longer, but … I'm having an old friend for dinner. Bye.” – Hannibal Lecter (Anthony Hopkins), Silence of the Lambs
"If wishes and buts were clusters of nuts we'd all have a bowl of granola." – Geoffrey Jellineck (Paul Dinello), Strangers with Candy
FOOD QUOTES: COMEDIANS
“When your Super Bowl guests arrive, they should find a mound of potato chips large enough to conceal a pony sitting in front of the television. For nutritional balance, you should also put out a bowl of carrot sticks. If you have no carrot sticks, you can use pinecones, or used electrical fuses, because nobody will eat them anyway. This is no time for nutritional balance: This is the Super Bowl, for God's sake.” – Dave Barry
"Anytime a person goes into a delicatessen and orders a pastrami on white bread, somewhere a Jew dies." – Milton Berle
"I'm not a vegetarian because I love animals. I'm a vegetarian because I hate plants." – A. Whitney Brown
“The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.” – Johnny Carson
“I like baked potatoes. I don't have a microwave oven, and it takes forever to bake a potato in a conventional oven. Sometimes I'll just throw one in there, even if I don't want one, because by the time it's done, who knows?” – Mitch Hedberg“Rice is great when you are hungry and you want 2,000 of something.” – Mitch Hedberg
“I like fruit baskets because it gives you the ability to mail someone a piece of fruit without appearing insane. Like, if someone just mailed you an apple you'd be like, 'Huh? What the hell is this?' But if it's in a fruit basket you're like 'This is nice!’” – Demetri Martin
“I like to use 'I Can't Believe it's Not Butter' on my toast in the morning, because sometimes when I eat breakfast, I like to be incredulous. ‘How was breakfast?’ ‘Unbelievable.’” – Demetri Martin
“I had teeth that stuck out so far, I used to eat other kids' candy bars by accident.” – Rita Rudner
“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” – Mark Twain
“I went to a restaurant that serves ‘breakfast at any time.’ So I ordered French Toast during the Renaissance.” - Steven Wright
FOOD QUOTES: OTHER
“You better cut the pizza in four pieces, because I'm not hungry enough to eat six.” - Yogi Berra
“You know, the only thing worse than an American to an Italian is an Italian from the next village.” – Anthony Bourdain
“I'm guest judging again next week. Which means I know what happens. And while I am precluded from discussing future broadcasts by a confidentiality agreement rivaling the NSA's in the severity of its penalties for unauthorized disclosure, I can reveal this: There will be a SlaughterFest of Horror, an Orgy of Bloodletting, Partial Nudity, Flammable Liquids, Unspeakable Misuse of Power Tools and Small Woodland Creatures, and the Plaintive Wailing of the Doomed. It will make Altamont look like Lilith Fair.” - Anthony Bourdain blogging about Top Chef
“You can never have enough garlic. With enough garlic, you can eat The New York Times.” – Morley Safer
BEVERAGES
JACK: Lemon, you're here early.
LEMON: Well I gave up caffeine so I've been going to bed at 5:30.
-30 Rock
"Why does man kill? He kills for food. And not only food - frequently there must be a beverage." - Woody Allen
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." -Dave Barry
“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.” – Dave Barry
PEGGY: You're 12 years old, and drinking a beer.
BOBBY: I didn't even like it.
HANK: Now you're just trying to get me mad.-King of the Hill
“If life gives you lemons, make some kind of fruity juice.” - Conan O'Brien
“You know, most people don't know the difference between apple cider and apple juice, but I do. Now here's a little trick to help you remember. If it's clear and yella', you've got juice there, fella. If it's tangy and brown, you're in cider town.” – Ned Flanders, The Simpsons
RELATIONSHIPS
"Could we have some more virgin olive oil? This one's kind of trampy." – Ellen DeGeneres
“We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream.” - Ralph Waldo Emerson
"I like my coffee like I like my women. In a plastic cup." – Eddie Izzard
CRYSTAL: How do you like your marshmallows, Roseanne?
ROSEANNE: Like my men, crispy on the outside and stuck to the end of a fork.
-Roseanne
SOCIAL COMMENTARY
“You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.” – Ted Allen
"I wake up every morning in a bed that’s too small, drive my daughter to a school that’s too expensive, and then I go to work to a job for which I get paid too little, but on Pretzel Day? Well, I like Pretzel Day." – Stanley Hudson (Leslie David Baker), The Office
“We got so much food in America we're allergic to food. Allergic to food! Hungry people ain't allergic to s**t. You think anyone in Rwanda's got a f**king lactose intolerance?!”- Chris Rock
“You can't be happy that fire cooks your food and be mad it burns your fingertips.” – Chris Rock
DIETS
"I am not a glutton. I am an explorer of food." – Erma Bombeck
“I’ve been on a constant diet for the last two decades. I’ve lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet.” – Erma Bombeck
“I gotta work out. I keep saying it all the time. I keep saying I gotta start working out. It's been about two months since I've worked out. And I just don't have the time. Which, uh … is odd. Because I have the time to go out to dinner. And, uh … and watch TV. And get a bone density test. And, uh ... try to figure out what my phone number spells in words.” – Ellen DeGeneres
“Never eat more than you can lift.” – Miss Piggy
“Everything you see I owe to spaghetti.” – Sophia Loren
“I eat pretty much whatever I want. I don't have a strict diet. It's all about cramming in as many calories into my system as I possibly can. To be honest with you, I have a tough time keeping weight on.” –U.S. swimmer Michael Phelps, on his 10000-calorie daily intake
PASSINGS: ESTELLE GETTY“My name is Sophia Petrillo and my idea of a good psychiatrist is a bartender who pours without a spout.” – as Sophia Petrillo on The Golden Girls
“Sorry, Dorothy. There are two things a Sicilian won't do: Lie about pizza, and file a tax return.” – as Sophia Petrillo on The Golden Girls
“If this sauce were a person, I'd get naked and make love to it.” – as Sophia Petrillo on The Golden Girls
“I hate Jell-O. If God wanted peaches suspended in midair, He would have filled them with helium” – as Sophia Petrillo on The Golden Girls
DOROTHY: MA, WOULD YOU PLEASE STOP THAT!
SOPHIA: These are FRITOS, Dorothy. What do you want me to do, swallow them whole?
-The Golden Girls
PASSINGS: GEORGE CARLIN
“Fussy eater is a euphemism for big pain in the ass."
“Two heart attacks has changed my diet, but I still cook bacon for the smell.”
"Another terrible sounding word: headcheese. AUGH! I can't even look at the sign."
“People who pay for inexpensive items with a credit card. … Folks, take my word for this, Raisinettes is NOT a major purchase. No one should be paying the bank eighteen percent interest on Tic-Tacs.”
“And, of course, the funniest food: ‘kumquats.’ I don't even bring them home. I sit there laughing and they go to waste.”
QUOTES FROM THE OFFICE POST
"First rule in roadside beet sales, put the most attractive beets on top. The ones that make you pull the car over and go, 'Wow, I need this beet right now.' Those are the money beets." – Dwight Schrute (Rainn Wilson)
“Yes, I have decided to shun Andy Bernard for the next three years, which I'm looking forward to. It's an Amish technique; it's like slapping someone with silence. I was shunned from the age of 4 until my 6th birthday, for not saving the excess oil from a can of tuna.” – Dwight Schrute (Rainn Wilson)
QUOTES FROM THE SIMPSONS POST
“To alcohol: the cause of and solution to all of life's problems.” – Homer
“Sorry Lis, I can't be a vegetarian. I love the taste of death!” – Bart
“Lisa, I made you some homemade Pepsi for the dance; it's a little thick but the price is right.” - Marge“If God didn't want us to eat animals, why did he make them out of meat?” - Homer
"Donuts. Is there anything they can't do?" - Homer
“Nuts and gum...together at last!” - Homer
MARGE: Ooh, Lisa! Is that too spicy for you?
LISA: I can see through time!
HOMER: See Marge, I told you I could deep fry my shirt.
MARGE: I didn't say you couldn't, I said you probably shouldn't.
HOMER: Are you saying you're never going to eat any animal again? What about bacon?
LISA: No.
HOMER: Ham?
LISA: No.
HOMER: Pork chops?
LISA: Dad, those all come from the same animal.
HOMER: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.
Merry Christmas, Happy Hanukkah, Joyous Kwanzaa, and WOOO New Year, everybody!
(Photos courtesy of MySpace Mags, Stuck in Iowa, Home Run Derby, UK Telegraph, and About.com.)
Posted in: LinksOur Greeting to You
"Nothing that I can do will change the structure of the universe. But maybe, by raising my voice I can help the greatest of all causes - goodwill among men and peace on earth.” - Albert Einstein
Tuesday, December 23, 2008
Low Cholesterol Does A Body Bad - Once More, with feeling
UPDATE: Women in Government have a new ad campaign to push you to get cholesterol testing. This same organization has been behind the Gardasil propaganda campaign. For women especially, it is very important to get proper thyroid testing, as an imbalance raises cholesterol. It is much more important to test for triglycerides as too high a level (>150) can greatly increase your risk of death more than any other indicator.
COQ10 (Ubiquinol) and CHF: CoQ10-H2™ Found to Be Better Absorbed in Heart Patients Idebenone is a less expensive supplement that may act like COQ10 and be effective for some people.
This new study, with a reasonable sample size, unlike most studies I review, raises concern over low cholesterol levels. As someone who has been a skeptic on the cholesterol drug mania for so very many years I am pleased to see this report in hopes that most people will stand up to the pressure of their health care provider when they get the statin drug "shuck and jive".
COQ10 (Ubiquinol) and CHF: CoQ10-H2™ Found to Be Better Absorbed in Heart Patients Idebenone is a less expensive supplement that may act like COQ10 and be effective for some people.
This new study, with a reasonable sample size, unlike most studies I review, raises concern over low cholesterol levels. As someone who has been a skeptic on the cholesterol drug mania for so very many years I am pleased to see this report in hopes that most people will stand up to the pressure of their health care provider when they get the statin drug "shuck and jive".
Lower Total Cholesterol Level Tied to Higher In-Hospital CHF Mortality
Dec 22 - In patients hospitalized with acute decompensated congestive heart failure, low total cholesterol levels independently predict a higher risk of in-hospital death, a report in the December issue of the American Heart Journal shows.
Using data from the Get With the Guidelines-Heart Failure registry, Dr. Tamara B. Horwich of the University of California at Los Angeles and colleagues studied 17,791 patients hospitalized with acute decompensated congestive heart failure at 236 participating hospitals.
Patients were divided into quartiles according to total cholesterol levels: Q1, 118 mg/dl or lower; Q2, 119-145 mg/dl; Q3, 146-179 mg/dl; and Q4, 180 mg/dl and higher.
Mean total cholesterol was 150 mg/dl. In-hospital mortality was 3.3% for patients in Q1, 2.5% for patients in Q2, 2.0% for patients in Q3 and 1.3% of patients in Q4.
After adjusting for multiple variables, Dr. Horwich and colleagues report that "each 10 mg/dl increase in total cholesterol was associated with a 4% decrease in risk of in-hospital mortality," with an odds ratio of 0.96.
The investigators found that 46% of patients were on lipid-lowering medications: 58% of patients in Q1, 50% of patients in Q2, 43% of patients in Q3, and 34% of patients in Q4.
Patients with lower total cholesterol levels were older and had a higher prevalence of ischemic heart disease. The findings were independent of left ventricular function, heart failure etiology, lipid-lowering therapy and other potentially confounding variables.
"Further investigation into potential pathophysiologic mechanisms behind the reverse epidemiology of cholesterol in heart failure, such as malnutrition and inflammation, deserves further study," the authors write.
Am Heart J 2008;156:1170-1176.
A Natural Lesson for Hyperhydrosis
A fellow who works for Oprah as a producer asked Dr. Oz about his sweaty palms today. I was holding my breath that Mehmet just might have offered up a natural and effective treatment that is effective and inexpensive. He didn't.
I was pleased that he opted against the sympathectomy, which he gave as the last option of the three he suggested, including Botox.
And of course there are problems with Botox and the surgery.
I was surprised that he failed to suggest acupuncture which would be a good approach for re-balancing the sympathetic arm of the autonomic nervous system, or a very effective herbal treatment.
It was good that he mentions thyroid and pancreas concerns because these can be involved.
He didn't mention the nutritional approach that re-balances your biochemistry. He did offer that reducing coffee was important. Coffee's caffeine adds stress to the adrenals glands, so add more vitamin B and C throughout each day (these two vitamins help support the adrenal glands).
Naturally speaking, Siberian Ginseng is an effective approach to this problem. We use only properly prepared liquid herbal extracts for the best clinical results.
I was pleased that he opted against the sympathectomy, which he gave as the last option of the three he suggested, including Botox.
And of course there are problems with Botox and the surgery.
I was surprised that he failed to suggest acupuncture which would be a good approach for re-balancing the sympathetic arm of the autonomic nervous system, or a very effective herbal treatment.
It was good that he mentions thyroid and pancreas concerns because these can be involved.
He didn't mention the nutritional approach that re-balances your biochemistry. He did offer that reducing coffee was important. Coffee's caffeine adds stress to the adrenals glands, so add more vitamin B and C throughout each day (these two vitamins help support the adrenal glands).
Naturally speaking, Siberian Ginseng is an effective approach to this problem. We use only properly prepared liquid herbal extracts for the best clinical results.
Tuesday Megalinks
In today’s links: last-minute Christmas gift ideas, healthful foods, and best of all, lots and lots of booze. Merry *hic* Christmas, everybody!
Adventures in the 100 Acre Wood: Make it From Scratch Festival
Featuring more cookie recipes than you can shake a stick (of butter) at, plus Leigh’s fabulous craft post from last Thursday.
Chow: The Year in Food 2008
From Rachael Ray’s terrorist scarf to Michael Phelps’ 4-billion calorie diet to Julia Child: International Spy, Chow has a rundown of every food story that mattered this year. And remember: 2008 was fleeting, but bacon is forever.
Chow: 10 Little Luxuries
Attention, tardy gift-buyers! These small food items can be purchased for a pittance. But the rewards reaped? Will be INFINITE. Muahahahahahahahaha!
Eater: The Worst Food Porn on the Internet
Shockingly, no CHG pictures were included in this Gallery of Stomach-Churning Food Horrors (not even Broiled Eggplant Japonaise), but one look at "Shrimp with Lobster Sauce (Ha T'zee Lung Ha Joing: Canton),” and you’ll understand why.
Elastic Waist: Personal History and I Almost Believe They Are Real
Two semi-lengthy anecdotes about the life of a formerly fat person. The second one, about unwanted Facebook nostalgia, should resonate with a lot of folks.
The Epi-Log: Dieter's Diary - Can You Lose Weight Just by Thinking about It?
Hm. I drop pounds primarily through denial and angst, so … maybe?
Epi-Log: Food-related Charities
Eight more philanthropies to add to the list.
Frugal Dad: Gym Memberships Still Worth it Despite Recession
FD argues that enrollment in your local Bally’s will relieve stress, lower healthcare costs, ease your mind, and more. And I think I agree. Opinions may vary.
Health Assist: 14 Habits That Make You Fat
Holy moly, this is like a Greatest Hits of all my faults. If you add “Sitting in a Cubicle for 45 Hours a Week, Which Lies Less Than Six Feet From the Pantry,” it’s nearly a biography.
The Kitchn: 15 Really Useful Kitchen Items for Your Favorite Cooks
Hands down, the best holiday gift guide I’ve seen so far, mostly because it concentrates on simple necessities, rather than floofy trinkets. Buyer beware, though: cast iron skillets are heavy mothers, and will burst through most Christmas wrapping like Kool-Aid Man.
Lifehacker: How to Live Freegan and Die Old
a.k.a. "Dumpster Diving for Fun, Food, and Profit." Not suggested if you’re prone to rashes or garbage-borne illnesses.
National Massage Certification: 50 Foods That Will Help You Feel and Look More Beautiful
If you blend everything in this post together, it’d make one hell of a smoothie. I’m just sayin’.
Serious Eats: The Best Bubbles - A Guide to Affordable Holiday Sparklers
Couple this with Slashfood’s champagne post (six links after this one), and you’ve got yourself one fine New Year. If you can remember it the next day.
Serious Eats: How Was Your Wedding Food?
SE threader PumpkinBear has a simple theory: most wedding food sucks. Some commenters beg to disagree, while others chime in to support their fellow chicken-beef-or-fish slagger. Head over to sound off.
Serious Eats: Is There a Cooking Gene?
WOW. Neat question: “Do you think the ability to cook is inherited and at sometime, clicks in?” If I went by my grandmothers, that’s a definite negatory. Readers, what about you?
The Simple Dollar: Planning Ahead for Next Year’s Garden
Prospective gardeners, you may start your engines (meaning, blueprint and begin researching) … now.
Slashfood: Inexpensive New Year's Eve Idea - Beer Swap Party
THIS IS THE BEST IDEA IN THE WHOLE WORLD. And it prevents a major party foul, which is bringing crap beer to a party (Natty Light, etc.) when everyone else buys the good stuff (Dogfish Head, etc.).
Slashfood: Inexpensive Holiday Sparklers - Wine of the Week
See: Serious Eats’ Best Bubbles guide.
Buy: booze.
Be: happily tipsy.
Wise Bread: Cooking with Canned Pumpkin - Fresh Ideas for a Frugal Superfood
Gigantic list of pumpkin-heavy meals, with a few thrown in from left field. Whole Wheat Pumpkin Spinach Pizza? Yes, please.
Wise Bread: Six Simple Tips for Buying Great Affordable Wine
If the Serious Eats and Slashfood links aren’t cutting it for you, check out WB’s more general guide to purchasing decent, low-cost vino. Your sobriety will curse you, but your general sense of well-being will give you a big high-five.
Wise Bread: When Tradition Meets Necessity - The Reintroduction of Soppin’ Bread
Without bread, democracy would falter. I DECLARE IT SO. (I don't know what that means, either. But it's so close to the holidays, let's just go with it.)
(Photos courtesy of Bloginomicon, My Country Home Decor, and Flickr member Seetwist.)
Adventures in the 100 Acre Wood: Make it From Scratch Festival
Featuring more cookie recipes than you can shake a stick (of butter) at, plus Leigh’s fabulous craft post from last Thursday.
Chow: The Year in Food 2008From Rachael Ray’s terrorist scarf to Michael Phelps’ 4-billion calorie diet to Julia Child: International Spy, Chow has a rundown of every food story that mattered this year. And remember: 2008 was fleeting, but bacon is forever.
Chow: 10 Little Luxuries
Attention, tardy gift-buyers! These small food items can be purchased for a pittance. But the rewards reaped? Will be INFINITE. Muahahahahahahahaha!
Eater: The Worst Food Porn on the Internet
Shockingly, no CHG pictures were included in this Gallery of Stomach-Churning Food Horrors (not even Broiled Eggplant Japonaise), but one look at "Shrimp with Lobster Sauce (Ha T'zee Lung Ha Joing: Canton),” and you’ll understand why.
Elastic Waist: Personal History and I Almost Believe They Are Real
Two semi-lengthy anecdotes about the life of a formerly fat person. The second one, about unwanted Facebook nostalgia, should resonate with a lot of folks.
The Epi-Log: Dieter's Diary - Can You Lose Weight Just by Thinking about It?
Hm. I drop pounds primarily through denial and angst, so … maybe?
Epi-Log: Food-related Charities
Eight more philanthropies to add to the list.
Frugal Dad: Gym Memberships Still Worth it Despite Recession
FD argues that enrollment in your local Bally’s will relieve stress, lower healthcare costs, ease your mind, and more. And I think I agree. Opinions may vary.
Health Assist: 14 Habits That Make You Fat
Holy moly, this is like a Greatest Hits of all my faults. If you add “Sitting in a Cubicle for 45 Hours a Week, Which Lies Less Than Six Feet From the Pantry,” it’s nearly a biography.
The Kitchn: 15 Really Useful Kitchen Items for Your Favorite CooksHands down, the best holiday gift guide I’ve seen so far, mostly because it concentrates on simple necessities, rather than floofy trinkets. Buyer beware, though: cast iron skillets are heavy mothers, and will burst through most Christmas wrapping like Kool-Aid Man.
Lifehacker: How to Live Freegan and Die Old
a.k.a. "Dumpster Diving for Fun, Food, and Profit." Not suggested if you’re prone to rashes or garbage-borne illnesses.
National Massage Certification: 50 Foods That Will Help You Feel and Look More Beautiful
If you blend everything in this post together, it’d make one hell of a smoothie. I’m just sayin’.
Serious Eats: The Best Bubbles - A Guide to Affordable Holiday Sparklers
Couple this with Slashfood’s champagne post (six links after this one), and you’ve got yourself one fine New Year. If you can remember it the next day.
Serious Eats: How Was Your Wedding Food?
SE threader PumpkinBear has a simple theory: most wedding food sucks. Some commenters beg to disagree, while others chime in to support their fellow chicken-beef-or-fish slagger. Head over to sound off.
Serious Eats: Is There a Cooking Gene?
WOW. Neat question: “Do you think the ability to cook is inherited and at sometime, clicks in?” If I went by my grandmothers, that’s a definite negatory. Readers, what about you?
The Simple Dollar: Planning Ahead for Next Year’s Garden
Prospective gardeners, you may start your engines (meaning, blueprint and begin researching) … now.
Slashfood: Inexpensive New Year's Eve Idea - Beer Swap PartyTHIS IS THE BEST IDEA IN THE WHOLE WORLD. And it prevents a major party foul, which is bringing crap beer to a party (Natty Light, etc.) when everyone else buys the good stuff (Dogfish Head, etc.).
Slashfood: Inexpensive Holiday Sparklers - Wine of the Week
See: Serious Eats’ Best Bubbles guide.
Buy: booze.
Be: happily tipsy.
Wise Bread: Cooking with Canned Pumpkin - Fresh Ideas for a Frugal Superfood
Gigantic list of pumpkin-heavy meals, with a few thrown in from left field. Whole Wheat Pumpkin Spinach Pizza? Yes, please.
Wise Bread: Six Simple Tips for Buying Great Affordable Wine
If the Serious Eats and Slashfood links aren’t cutting it for you, check out WB’s more general guide to purchasing decent, low-cost vino. Your sobriety will curse you, but your general sense of well-being will give you a big high-five.
Wise Bread: When Tradition Meets Necessity - The Reintroduction of Soppin’ Bread
Without bread, democracy would falter. I DECLARE IT SO. (I don't know what that means, either. But it's so close to the holidays, let's just go with it.)
(Photos courtesy of Bloginomicon, My Country Home Decor, and Flickr member Seetwist.)
Posted in: LinksNot Green: Digital TV Arriving with Environmental Bang
The information in the following quote comes from an article published in the Chicago Sun Times in 1999.
In just a few weeks all US TV viewers will be forced to accept HDTV, and perhaps they have not been provided with this information.
Hard to fathom with all we already know about birds and bees being severely impacted by cell towers.
Not to overlook the health issues already known about cell towers and the phones, what might we not know about the DTV towers?
Is there a coming epidemic of undiagnosable illness around the corner as well?
In just a few weeks all US TV viewers will be forced to accept HDTV, and perhaps they have not been provided with this information.
Hard to fathom with all we already know about birds and bees being severely impacted by cell towers.
Not to overlook the health issues already known about cell towers and the phones, what might we not know about the DTV towers?
Is there a coming epidemic of undiagnosable illness around the corner as well?
Millions of the migratory birds, which yearly travel through Chicago from as far north as Canada to as far south as Peru, are being killed off by rapidly rising cellular telephone towers and new digital television antennas blocking their paths, wildlife experts say.Read full article here>
High-definition television towers can climb to heights of 1,000 feet and are the latest threat to songbirds, which typically fly at 5,000 feet but descend to much lower levels during overcast evenings, said Albert Manville, a wildlife biologist with the office of migratory bird management for the U.S. Fish and Wildlife Service.
Monday, December 22, 2008
American Chop Suey and a Tale of Two Dinners
This weekend, I made a pair of vastly different meals: Pork Shoulder with Guinness, Dried Cherries, and Sweet Potatoes from Daniel Boulud’s 2006 Braise cookbook, and American Chop Suey, from my favorite long-defunct food blog, Words to Eat By.
The first dish took more than five hours and ran about $20, while other was finished in 45 minutes and cost a little over $5. Both were tasty and satisfyingly filling – perfect comfort foods for -47°F. Alas, only one will make frequent repeat performances, and it ain’t the dinner with 14 ingredients, all found in different stores (a.k.a. the pork thingie).
Don’t get me wrong, I really liked Boulud’s recipe. It WAS delicious. Plus, I got to sear, sauté, braise, and marinate, and didn’t burn myself beyond recognition during the Brown Pork in Very Hot Oil portion of the program. Sadly, it’s a once-in-awhile kinda dish, as the expense and ingredient list are too prohibitive for regular appearances.
American Chop Suey, on the other hand … this is going into rotation. Essentially macaroni and ground turkey (with a cup of vegetables thrown in for posterity), it’s not rocket science. But I LIKED IT. And it’s got crazy potential, too. Like:
Add Whatever You Have Lying Around the Fridge Potential: good
Double the Recipe and Portion it Out for Lunch Potential: very good
Leftover Potential: excellent.
“Will My Kids Like It?” Potential: off the charts
Though it does fall short in other areas:
Freezer Potential: not so much
Crockpot Potential: *vomits on office chair*
All in all, it’s a keeper, and I highly suggest it for a weeknight meal. For the holidays, go with the Pork Shoulder, though. If you have the time, cash, and pure brute strength, I can definitely e-mail you the recipe.
American Chop Suey
Makes 5 nice-sized servings
Adapted from Words to Eat By
1 tablespoon olive oil, divided
1 ½ lbs ground turkey
½ lb (2 c.) uncooked elbow macaroni
½ cup minced onion
½ cup chopped red bell pepper or celery (or pepper AND celery – Kris)
2 8-oz cans tomato sauce
1 cup water
1 teaspoon salt
¼ teapsoon pepper
1-1 ½ tablespoon Worcestershire sauce
1) In a large nonstick skillet or saute pan, heat 1/2 tablespoon olive oil over medium-high heat. Add turkey. Cook until browned, breaking it up with the back of a spoon as you go. Remove turkey and place on plate or in bowl for time being.
2) Wipe the pan with a paper towel to get some of the grease out. Add remaining 1/2 tablespoon olive oil and heat over medium-high heat. Add macaroni, onion, pepper, and celery (if having). Cook for 5 or 6 minutes, until onion is soft and a little translucent, stirring occasionally. Add meat back into pan. Stir.
3) Add tomato sauce, water, salt, pepper, and Worcestershire sauce. Stir everything and cover pan. Drop heat to medium-low and simmer about 20 or 25 minutes.Voila!
Approximate Calories, Fat, and Price Per Serving
427 calories, 13.4 g fat, $1.09
Calculations
1 tablespoon olive oil: 139 calories, 13.5 g fat, $0.12
1 ½ lbs ground turkey: 960 calories, 48 g fat, $3.73
½ lb (2 c.) uncooked elbow macaroni: 811 calories, 4.1 g fat, $0.33
½ cup minced onion: 34 calories, 0.1 g fat, $0.12
½ cup chopped red bell pepper or celery (or pepper AND celery – Kris): 14 calories, 0.1 g fat, $0.39
2 8-oz cans tomato sauce: 173 calories, 1 g fat, $0.50
1 cup water: negligible calories and fat, FREE
1 teaspoon salt: negligible calories and fat, $0.01
¼ teapsoon pepper: negligible calories and fat, $0.01
1-1 ½ tablespoon Worcestershire sauce: 5 calories, 0 g fat, $0.22
TOTAL: 2136 calories, 66.8 g fat, $5.43
PER SERVING (TOTAL/5): 427 calories, 13.4 g fat, $1.09
The first dish took more than five hours and ran about $20, while other was finished in 45 minutes and cost a little over $5. Both were tasty and satisfyingly filling – perfect comfort foods for -47°F. Alas, only one will make frequent repeat performances, and it ain’t the dinner with 14 ingredients, all found in different stores (a.k.a. the pork thingie).
Don’t get me wrong, I really liked Boulud’s recipe. It WAS delicious. Plus, I got to sear, sauté, braise, and marinate, and didn’t burn myself beyond recognition during the Brown Pork in Very Hot Oil portion of the program. Sadly, it’s a once-in-awhile kinda dish, as the expense and ingredient list are too prohibitive for regular appearances.
American Chop Suey, on the other hand … this is going into rotation. Essentially macaroni and ground turkey (with a cup of vegetables thrown in for posterity), it’s not rocket science. But I LIKED IT. And it’s got crazy potential, too. Like:
Add Whatever You Have Lying Around the Fridge Potential: good
Double the Recipe and Portion it Out for Lunch Potential: very good
Leftover Potential: excellent.
“Will My Kids Like It?” Potential: off the charts
Though it does fall short in other areas:
Freezer Potential: not so much
Crockpot Potential: *vomits on office chair*
All in all, it’s a keeper, and I highly suggest it for a weeknight meal. For the holidays, go with the Pork Shoulder, though. If you have the time, cash, and pure brute strength, I can definitely e-mail you the recipe.
American Chop Suey
Makes 5 nice-sized servings
Adapted from Words to Eat By
1 tablespoon olive oil, divided1 ½ lbs ground turkey
½ lb (2 c.) uncooked elbow macaroni
½ cup minced onion
½ cup chopped red bell pepper or celery (or pepper AND celery – Kris)
2 8-oz cans tomato sauce
1 cup water
1 teaspoon salt
¼ teapsoon pepper
1-1 ½ tablespoon Worcestershire sauce
1) In a large nonstick skillet or saute pan, heat 1/2 tablespoon olive oil over medium-high heat. Add turkey. Cook until browned, breaking it up with the back of a spoon as you go. Remove turkey and place on plate or in bowl for time being.
2) Wipe the pan with a paper towel to get some of the grease out. Add remaining 1/2 tablespoon olive oil and heat over medium-high heat. Add macaroni, onion, pepper, and celery (if having). Cook for 5 or 6 minutes, until onion is soft and a little translucent, stirring occasionally. Add meat back into pan. Stir.
3) Add tomato sauce, water, salt, pepper, and Worcestershire sauce. Stir everything and cover pan. Drop heat to medium-low and simmer about 20 or 25 minutes.Voila!
Approximate Calories, Fat, and Price Per Serving
427 calories, 13.4 g fat, $1.09
Calculations
1 tablespoon olive oil: 139 calories, 13.5 g fat, $0.12
1 ½ lbs ground turkey: 960 calories, 48 g fat, $3.73
½ lb (2 c.) uncooked elbow macaroni: 811 calories, 4.1 g fat, $0.33
½ cup minced onion: 34 calories, 0.1 g fat, $0.12
½ cup chopped red bell pepper or celery (or pepper AND celery – Kris): 14 calories, 0.1 g fat, $0.39
2 8-oz cans tomato sauce: 173 calories, 1 g fat, $0.50
1 cup water: negligible calories and fat, FREE
1 teaspoon salt: negligible calories and fat, $0.01
¼ teapsoon pepper: negligible calories and fat, $0.01
1-1 ½ tablespoon Worcestershire sauce: 5 calories, 0 g fat, $0.22
TOTAL: 2136 calories, 66.8 g fat, $5.43
PER SERVING (TOTAL/5): 427 calories, 13.4 g fat, $1.09
Sunday, December 21, 2008
Gary Null Video on FDA and other good videos
Prescription for Disaster is an in-depth investigation into the symbiotic relationships between the pharmaceutical industry, the FDA, lobbyists, lawmakers, medical schools, and researchers, and the impact this has on consumers and their health care. During this thorough investigation, we take a close look at patented drugs, why they are so readily prescribed by doctors, the role insurance companies and HMO's play in promoting compliance, and the problem of rising health care costs. We examine the marketing and public relations efforts on behalf of the pharmaceutical companies, including sales reps, medical journals and conferences. Further, we look at alternatives to traditional pharmacology and drug therapy, such as vitamins and nutritional supplements, and why they are often perceived as a competitive threat to the drug manufacturers. Alternative therapies also include diet, exercise and a healthy lifestyle. Prescription for Disaster takes you on a journey through the tangled web of big business, the way disease is treated today, and the consequences we suffer as a society.«
Friday, December 19, 2008
Scents for Cents
UPDATE: Related articles
Fresh scents may hide toxic secret
Fresh, clean air does not come in a can
Pet Health
--------------------------------------------------------------------------------
I have a friend whose house used to be full of those scent sprayers plugged into every wall outlet in her house. This made it almost impossible for me to ever visit her.
As she was always complaining of headache I mentioned that she could try using pure essential oils in a spray bottle and it would work better and be healthier, as well as save her a lot of money.
After the switch she told me about all the headaches cleared up and how much better she felt.
It isn't just that these products contain endocrine disrupting chemicals, they are also replete with formaldehyde and petroleum distillates. All of these chemicals do impact your health, just like Lysol.
Their impact on pet health is at issue as well.
and from TIME
Fresh scents may hide toxic secret
Fresh, clean air does not come in a can
Pet Health
--------------------------------------------------------------------------------
I have a friend whose house used to be full of those scent sprayers plugged into every wall outlet in her house. This made it almost impossible for me to ever visit her.
As she was always complaining of headache I mentioned that she could try using pure essential oils in a spray bottle and it would work better and be healthier, as well as save her a lot of money.
After the switch she told me about all the headaches cleared up and how much better she felt.
It isn't just that these products contain endocrine disrupting chemicals, they are also replete with formaldehyde and petroleum distillates. All of these chemicals do impact your health, just like Lysol.
Their impact on pet health is at issue as well.
Dollars and Scents
By Kiera Butler
A breezy history of the air freshener.
Mother Jone November/December 2008 Issue
1930s - Lysol is America's most popular contraceptive. Really.
1952 - Little Trees first hung on rearview mirrors.
1956 - Glade introduces the air freshener spray can.
1974 - Glade solid scent sticks hit shelves.
1989 - Plug-in air fresheners exude ambience 24-7.
1994 - Man sprays Prince Charles with a can of air freshener.
1997 - US air freshener sales reach $239 million.
2002 - Renuzit unveils the Super Odor Neutralizer.
2004 - Air Wick releases Relaxation and Revitalization scents. Febreeze launches Scentstories "scent-themed" discs. Sample: Exploring a Mountain Trail.
2006 - Glade presents the Scented Oil Light Show—designed for girls 8 to 12.
2007 - Enviro group finds hormone-disrupting chemicals in "all-natural" air fresheners, asks EPA for further testing. SC Johnson sues Dial for stealing its three-scents-in-one idea.
2008 - US air freshener market hits $2.3 billion—not including scented candles
and from TIME
Estrogen in moisturizers may worsen breast cancer
UPDATE: December 19
This report totally overlooks the effect of these chemicals on women's health. It looks as if all women effected by breast cancer need to write their representatives in Congress, and the EPA.
I have referred more than once to the preeminent work of Judi Vance and her 1990s book, "Beauty to Die For". This work began the trail of others that has slowly come forward to report on the very same concerns - there are toxic chemicals in health and beauty products (HABA).
Now the information is coming from the medical establishment.
Even so-called 'natural brands' sold in health stores contain some of these questionable ingredients. And again I encourage you to read labels. Even if the FDA approved a single ingredient they do not test or approve mixtures of ingredients, and this is one place where problems start.
The UV blocking, sun screen type products are also a risk, as most contain endocrine disrupting chemicals.
It is never too late, but perhaps consider all the damage that might have been prevented had people listened to what Judi had to say over 10 years ago.
Another concern is that most of the mass market products act more like a barrier. This continues your purchasing cycle rather than provide you with a product that truly acts to heal dry skin.
The products I have used for a long time now are the result of over twenty years of research and development to achieve real results. If you are looking for organic products I highly recommend Kettle Care.
Suzanne M. Snedeker, PhD at Cornell University has a very informative page on estrogens in cosmetics.
Another resource is the Cosmetics Data Base
This report totally overlooks the effect of these chemicals on women's health. It looks as if all women effected by breast cancer need to write their representatives in Congress, and the EPA.
Hormones Should Be Analyzed Together
Scientists to EPA: Risks of Chemicals That Alter Male Hormones Should Be Analyzed Together Concluding that nearly everybody is exposed to a mix of chemicals that could be damaging male reproductive health, a national panel of scientists on Thursday advised the U.S. Environmental Protection Agency to shift its focus and group them together when judging how much of a danger they pose.
I have referred more than once to the preeminent work of Judi Vance and her 1990s book, "Beauty to Die For". This work began the trail of others that has slowly come forward to report on the very same concerns - there are toxic chemicals in health and beauty products (HABA).
Now the information is coming from the medical establishment.
Even so-called 'natural brands' sold in health stores contain some of these questionable ingredients. And again I encourage you to read labels. Even if the FDA approved a single ingredient they do not test or approve mixtures of ingredients, and this is one place where problems start.
The UV blocking, sun screen type products are also a risk, as most contain endocrine disrupting chemicals.
It is never too late, but perhaps consider all the damage that might have been prevented had people listened to what Judi had to say over 10 years ago.
Another concern is that most of the mass market products act more like a barrier. This continues your purchasing cycle rather than provide you with a product that truly acts to heal dry skin.
The products I have used for a long time now are the result of over twenty years of research and development to achieve real results. If you are looking for organic products I highly recommend Kettle Care.
Breast cancer patients who apply moisturizers may be dosing themselves with estrogen...
By Jill Stein, Reuters - December 15, 2008
SAN ANTONIO (Reuters Health) - Breast cancer patients who apply moisturizers may be dosing themselves with estrogen without even knowing it, investigators reported at a breast cancer symposium in San Antonio.
Dr. Adrienne Olson, with Breastlink in Hawthorne, California, and colleagues analyzed 16 widely available moisturizers for estrogen-like compounds.
None of the creams analyzed noted any estrogen content in their list of ingredients. Even so, six samples contained estriol or estrone.
Olson, who is a seven-year breast cancer survivor, explained that estrogens applied to the skin are more efficiently absorbed into the body than estrogens taken orally.
She urged women with breast cancer that is driven by estrogen (that is, estrogen-receptor positive breast cancer) to avoid externally applied estrogen to minimize the risk of a recurrence.
Women without breast cancer are also at risk, she added. If they use estrogen-containing topical moisturizers, they may be dosing themselves daily with estrogen for extended periods, thereby boosting their risk of breast cancer.
Suzanne M. Snedeker, PhD at Cornell University has a very informative page on estrogens in cosmetics.
Another resource is the Cosmetics Data Base
From My Print Media Series for 12.08, Health Matters©: Natural Notes on Health
Select Recipes Courtesy: StarWest Botanicals
Natural Notes on Health:Winter Skin Care
About 15 years ago I met a woman from Canada that spent over a decade researching the cosmetic industry. She published her book in the early 1990s and subsequently moved because of the number of threats she got because she was exposing this $10 billion industry.
Just in the last few years there are several groups that have raised the issue that Judi Vance first addressed in the 1980s that led to her book, “Beauty to Die For”.
Another friend and colleague of mine has made natural cosmetics now for 25 years. I always sold or recommended her products to my clients and many other people. Her business is now certified organic and she grows many of the herbs and plants that she uses in her products.
Another thing to consider is that even prescription creams, lotions and shampoos for contain a number of ingredients that are untested in combination or may be skin irritants or carcinogenic.
Once it gets colder, drier and windier during the winter months skin takes quite a beating. Probably the most common complaint during these months is dry skin, but it can be prevented with natural products and supplements.
The best way to protect against dry skin is to make sure you have an adequate intake of vitamin A along with vitamins D and E. These are three of the four fat soluble vitamins and this means that you need to ingest healthy fats like butter, olive oil or coconut oil to help the vitamins absorb so they can do their job.
An option you have as well is to make some products on your own.
The good part about making your own natural skin care products is that you control what goes into them and they are free of artificial chemicals. What you make is luxurious and can even be fragrance free.
You reduce waste too because you don’t have to deal with excess packaging.
An easy lip balm can be made as follows:
Please note that most vitamin E capsules are made from synthetic ingredients like GMO soy oil. It is best to use natural vitamin E and this oil is readily available, even in high potency.
If you flavor your lip balm make sure you choose natural flavors as well. Fragrance oils are most often synthetic and made from petroleum and use chemical flavoring.
Use raw or uncooked and unprocessed honey, and olive oil sold in glass bottles. Shea Butter can be used with the bees wax.
2 TBSP olive oil
1/2 tsp. honey
3/4 tsp. beeswax - grated
1/2 tsp. pure cocoa butter
Flavored oil of your choice
1 vitamin E capsule
In a small saucepan, heat oil, honey, wax and cocoa butter over low heat until just melted. Remove from heat and cool for 2-3 minutes. Stir in flavoring and contents of vitamin E capsule. Pour into container.
Anti-aging Dry Skin Moisturizer
4 ounces Shea butter
2 ounces organic olive oil
2 teaspoons organic vitamin E oil, 5000 IU
1 teaspoon active royal jelly
6 drops organic lavender essential oil
Blend ingredients on high until smooth and creamy. Store refrigerated in an airtight container. It is necessary to make this in small amounts and keep refrigerated because of the active royal jelly. This is an awesome ingredient for its healing properties and well worth the effort.
Super Simple Moisturizer
For your hair: Mix one ripe avocado with 2 TBSP raw honey and blend well. Apply to hair for 20-30 minutes, and then wash as usual (you might want to think about using natural hair care products to avoid the chemicals in most shampoos and conditioners).
For your skin: Blend 1/4 cup Aloe vera gel and 2 TBSP vegetable glycerin, of each. You can also add 3 drops of pure essential oil or add 1/2 teaspoon of active royal jelly for anti aging effects.
For your nails: Blend 2 ounces of pure Palma Cristi castor oil with 10 drops of organic lavender essential oil. Massage into nails and cuticles. This also helps reduce or eliminate nail fungus.
I have made my own skin care oil blend for many years using vitamin E oil, rose hips oil and jojoba oil. Rose hips are very high in vitamin C while jojoba oil is good to protect from the effects of aging as is vitamin E. This blend is high in anti-oxidants and lubricates the skin while not being greasy. I find that the fragrance of the oils is very pleasant and I don’t add anything extra.
Jeanne Rose has a wonderful book that I relied on in my hippie days and while raising my children. I suggest it might be available from your library or favorite used book store.
You can order all supplies from the botanical link found on our blog, at www.naturalhealthnews.blogspot.com.
And while a commercial product, I recommend Aura Glow for bath oil or after showering. This is an Edgar Cayce remedy and is available under the Heritage Store brand.
Copyright © 2008 TOC. All rights reserved.
Are Hidden Hormones Destroying Your Health?Health News By VRP Staff
The FDA calls them safe—but you’d be right to think twice.
Synthetic hormones saturate your daily environment—many of them lurking in the meat and milk products you’ve been consuming now for years. And they can come at a very steep price. In fact, if you’re having trouble losing weight, struggling with metabolic syndrome, or battling prostate or breast cancer despite having no family history of the disease, then you may already be paying the price.
The truth is, a lot of today’s modern health crises can be traced back to estrogen. It’s a potent hormone—and its effects can go both ways.
That’s because your body metabolizes estrogen into several different byproducts, including 2-hydroxy, 4-hydroxy, and 16 hydroxy estrogens. Two out of the three—4-hydroxy and 16-hydroxy estrogens—can pose some very serious threats to your health. Research has linked heightened levels of these inflammation-promoting estrogens to breast, cervix and prostate cancers—and to stubborn obesity that can eventually lead to metabolic syndrome and diabetes.1-2
On the contrary, high levels of 2-hydroxy estrogens—or “good estrogens” as they’re sometimes called—have quite the opposite effect, serving to lower telltale PSA levels and protect vulnerable tissue in the prostate, cervix, and breast from cancerous developments.3
Whether the estrogen in your body hurts or helps you is entirely dependent upon how your body uses it—and fortunately, a natural phytonutrient called diindolylmethane (DIM) can ensure that it’s used properly. It’s a potent antioxidant found in cruciferous vegetables, and research shows that it can suppress the macrophage activity that sparks the inflammatory cascade of hormones and cytokines.4-5 It also helps your body to metabolize and remove toxic inflammatory pollutants—thereby reducing these chemicals’ role in disease-promoting inflammation.
Most importantly, DIM has a direct effect on estrogen metabolism, yielding a much higher level of protective 2-hydroxy estrogens.6-7 Not only does this stave off deadly cancerous developments, but it also contributes to weight loss in humans and animals—preventing obesity and metabolic syndrome.8-9 As an added benefit, it also helps to preserve levels of tryptophan, the “feel good” hormone responsible for serotonin production—which is in turn responsible for better moods and appetite control.10-11
DIM is an insoluble indole, meaning that it’s difficult for your body to absorb—but a pure, microencapsulated form of the product insures maximum bioavailablity.12 And that means vital protection against the emerging—and potentially deadly—threat of environmental estrogens.
(High quality DIM products may be ordered from Natural Health News professional partners, with profits going to support this blog and our other avtivities. Please contact us for ordering information or other product information.)
References:
1. Coffey DS. Similarities of prostate and breast cancer: Evolution, diet, and estrogens. Urology. 2001 Apr;57(4 Suppl 1):31-8.
2. Schneider J, Bradlow HL, Strain G, Levin J, Anderson K, Fishman J. Effects of obesity on estradiol metabolism: decreased formation of nonuterotropic metabolites. J Clin Endocrinol Metab. 1983 May;56(5):973-8.
3. Le HT, Schaldach CM, Firestone GL, Bjeldanes LF. Plant-derived 3,3’-Diindolylmethane is a strong androgen antagonist in human prostate cancer cells. J Biol Chem. 2003 Jun 6;278(23):21136-45.
4. Cho HJ, Seon MR, Lee YM, Kim J, Kim JK, Kim SG, Park JH. 3,3’-Diindolylmethane suppresses the inflammatory response to lipopolysaccharide in murine macrophages. J Nutr. 2008 Jan;138(1):17-23.
5. Harman-Boehm I, Blüher M, Redel H, Sion-Vardy N, Ovadia S, Avinoach E, Shai I, Klöting N, Stumvoll M, Bashan N, Rudich A. Macrophage infiltration into omental versus subcutaneous fat across different populations: effect of regional adiposity and the comorbidities of obesity. J Clin Endocrinol Metab. 2007 Jun;92(6):2240-7.
6. Zeligs MA. Diet and estrogen status: the cruciferous connection. J Medicinal Foods. 1998;1:67 82.
7. Dalessandri, KM, Firestone GL, Fitch MD, Bradlow HL, Bjeldanes LF. Pilot study: effect of 3,3’-diindolylmethane supplements on urinary hormone metabolites in postmenopausal women with a history of early-stage breast cancer. Nutr Cancer. 2004;50(2):161-7.
8. Ackerman GE, et al., Potentiation of epinephrine-induced lipolysis by catechol estrogens and their methoxy derivatives, Endocrinology. 1981;109:2084-8.
9. Zeligs MA. Phytochemicals for promoting weight loss. US Patent #6,534,085, 2003, March.
10. Brandacher G, Hoeller E, Fuchs D, Weiss HG. Chronic immune activation underlies morbid obesity: is IDO a key player? Curr Drug Metab. 2007 Apr;8(3):289-95.
11. Cangiano C, Ceci F, Cascino A, Del Ben M, Laviano A, Muscaritoli M, Antonucci F, Rossi-Fanelli F. Eating behavior and adherence to dietary prescriptions in obese adult subjects treated with 5-hydroxytryptophan. Am J Clin Nutr. 1992 Nov;56(5):863-7.
12. Zeligs MA and Jacobs IC. Compositions and methods of adjusting steroid hormone metabolism through phytochemicals. US Patent #6,086,915. 2000, July.
Testing Hormone Bending Ingredients Should Not Be Sexually Biased
The fact that the EPA would exclude women from their proposed testing of the risks and hazards of pthalates is unconscionable.
Chemicals are equal opportunity toxins....
Chemicals are equal opportunity toxins....
Hormones Should Be Analyzed Together
Scientists to EPA: Risks of Chemicals That Alter Male Hormones Should Be Analyzed Together Concluding that nearly everybody is exposed to a mix of chemicals that could be damaging male reproductive health, a national panel of scientists on Thursday advised the U.S. Environmental Protection Agency to shift its focus and group them together when judging how much of a danger they pose.
Jet Lag: Natural Cure Safer Than New Drug
UPDATE: 28 December - It appears that quite a few people are looking for a garlic remedy to help with jet lag. I find it a rather curious use of garlic, but after some research I found that it is a ginger-garlic mix that may help. The writer advises that it is very important to stay hydrated and avoid coffee, carbonated beverages and alcohol when flying. This same suggestion is what we have advised for decades when flying. The air circulation system in aircraft is dehydrating as are the aforementioned beverages. Water, tomato or apple juices are better choices.
It seems to that the same pre-flight and post flight dosing schedule we suggest for the B complex and other vitamins in our jet lag remedy are followed: Take on two days before flight, the day of flight, and the day after flight.
It also helps to set your watch to the time zone where you will be landing prior to flight.
The nice part about ginger is that is helps with sea and air sickness and digestion as well as helping you stay warm (garlic is warming too).
When you arrive, this source suggests a warm bath and massage or foot massage specifically. Placing a few ginger tea bags in your bath will help too. An added factor from ginger is that it does help in a small way to support the adrenal glands and this may act as a stress reducer.
If you choose to use raw garlic I'd suggest soaking it in raw honey for at least 10 minutes before chewing. The honey adds nutrients and enzymes that are helpful for stress and this indicates one reason why a spoonful of the luscious liquid is an insomnia help.
This sounds very similar to the data I contributed to one of Rodale's books on healing. Material from Rebecca Wood is referenced in this update.
-----------------------------------------------------------
I don't know why this pill popping culture we have is always bowing at the feet of Big Pharma.
Just the thought of another drug smacks more of profiteering to me. What about a better use for all the money in drug development: how it could benefit people through education on already existing safe, natural approaches to relieving jet lag and sleep/health problems associated with shift work.
I've had a great Jet Lag remedy on file at my office for 40 years. Many people have used it and tell me it worked great. I think readily available and inexpensive melatonin can be effective but I prefer not to suggest using it.
I am impressed with the results I am getting from blue light contact us for more details) therapy however.
Even certain foods, select vitamins, adjusting your watch and a good attempt at maintaining hydration go a long way to help you with this concern.
So, why an expensive drug?
Recover development costs while the patent is in effect and mega bucks to keep share prices up.
And how might this apply to your health?
It seems to that the same pre-flight and post flight dosing schedule we suggest for the B complex and other vitamins in our jet lag remedy are followed: Take on two days before flight, the day of flight, and the day after flight.
It also helps to set your watch to the time zone where you will be landing prior to flight.
The nice part about ginger is that is helps with sea and air sickness and digestion as well as helping you stay warm (garlic is warming too).
When you arrive, this source suggests a warm bath and massage or foot massage specifically. Placing a few ginger tea bags in your bath will help too. An added factor from ginger is that it does help in a small way to support the adrenal glands and this may act as a stress reducer.
If you choose to use raw garlic I'd suggest soaking it in raw honey for at least 10 minutes before chewing. The honey adds nutrients and enzymes that are helpful for stress and this indicates one reason why a spoonful of the luscious liquid is an insomnia help.
This sounds very similar to the data I contributed to one of Rodale's books on healing. Material from Rebecca Wood is referenced in this update.
-----------------------------------------------------------
I don't know why this pill popping culture we have is always bowing at the feet of Big Pharma.
Just the thought of another drug smacks more of profiteering to me. What about a better use for all the money in drug development: how it could benefit people through education on already existing safe, natural approaches to relieving jet lag and sleep/health problems associated with shift work.
I've had a great Jet Lag remedy on file at my office for 40 years. Many people have used it and tell me it worked great. I think readily available and inexpensive melatonin can be effective but I prefer not to suggest using it.
I am impressed with the results I am getting from blue light contact us for more details) therapy however.
Even certain foods, select vitamins, adjusting your watch and a good attempt at maintaining hydration go a long way to help you with this concern.
So, why an expensive drug?
Recover development costs while the patent is in effect and mega bucks to keep share prices up.
And how might this apply to your health?
New Medication Brings Hope Of Jet Lag Cure
ScienceDaily (2008-12-17) -- Researchers have found a new drug with the potential to alleviate jet lag and sleep disorders caused by shift work. ... > read full article
Holiday Cheer or Holiday Hangover
In 2004 I put together an herbal product to address the issue of binge drinking in response to the college binge drinking problem. At the time I lived in an area with two universities, each having a well known "party" history.
The herbal combination worked very well for those who tried it, and the best part was that it made you not want to drink so much.
Even one college tavern offered it to their late night party crowd along with a vegetable juice drink blend I created to help with avoiding that after-drinking, next morning hangover.
This process was short circuited after a business that was selling the product decided to attack me by using baseless and fabricated mis-information. Their point was to avoid paying a rather large debt legally owed to the non-profit organization that publishes Natural Health News.
Other than the interference by the Pullman Pranksters, Bad Brian and Bad Paul, the product continues to help many people, even OTR drivers.
Now with the holiday party season in full swing I though ti might be a good idea to pull the articles from the archives and make it available to readers to help them with the usually too heavy imbibing that happens when toasting the season around this time of year.
And you have plenty of time to stock up before New Year's Eve.
This product is named after a man named Chalmer. He and I became friend's some years ago when he needed help to re-build his health. He was a member of the same AA group as another friend I helped recover from Hep C. Chalmer made an entire lifestyle change at an advanced age. One of his son's told me at his memorial service that I had given him an extra five years of life. While I am grateful for the comment,I often have to remind people that I am just a coach; they have to do the work.
The herbal combination worked very well for those who tried it, and the best part was that it made you not want to drink so much.
Even one college tavern offered it to their late night party crowd along with a vegetable juice drink blend I created to help with avoiding that after-drinking, next morning hangover.
This process was short circuited after a business that was selling the product decided to attack me by using baseless and fabricated mis-information. Their point was to avoid paying a rather large debt legally owed to the non-profit organization that publishes Natural Health News.
Other than the interference by the Pullman Pranksters, Bad Brian and Bad Paul, the product continues to help many people, even OTR drivers.
Now with the holiday party season in full swing I though ti might be a good idea to pull the articles from the archives and make it available to readers to help them with the usually too heavy imbibing that happens when toasting the season around this time of year.
And you have plenty of time to stock up before New Year's Eve.
New Herbal Remedy Developed for College Binge Drinking Can Help Reduce Campus Drinking and Associated Fatalities.
Chalmer's Choice for hangover and alcohol abuse prevention
Hangover is a mild version of alcohol withdrawal syndrome. Sometimes it gives you a headache, stomach upset, nausea and vomiting, thirst and dehydration, fatigue, and a general lousy-all-over feeling.
From time to time we do fail to take caution and over-indulge in alcohol. When this occurs, Chalmer's Choice is here to help.
This proprietary nutritional pack has been developed to help you have a smoother and less stressful reaction on party nights, and for the morning-after.
Chalmer's Choice, Formula A, helps before drinking to keep you from imbibing to excess. Chalmer's Choice, Formula B, taken along with Formula A, helps you on the morning after, providing relief and helping to clear ill-effects of too much booze.
Make a donation with your purchase and receive our recipe for the "After Zapper"
This product is named after a man named Chalmer. He and I became friend's some years ago when he needed help to re-build his health. He was a member of the same AA group as another friend I helped recover from Hep C. Chalmer made an entire lifestyle change at an advanced age. One of his son's told me at his memorial service that I had given him an extra five years of life. While I am grateful for the comment,I often have to remind people that I am just a coach; they have to do the work.
Shaksouka? I Barely Even Know Ya! (Sorry.)
It’s snowing like mad outside, the office is unusually quiet, and A Charlie Brown Christmas is playing quietly on my cubicle computer. In a way, this is the holidays in all Big Apple workplaces: peacefully festive, with a tinge of melancholy. Or, maybe everyone’s just hung over from last night’s Christmas party. Take your pick.
Like every other place in America, it’s been slightly-to-mostly insane over here lately, what with card sending, gift shopping, tinsel hanging, funeral attending, and getting papers/projects/life in order for the ever-approaching New Year. There haven’t been many hours left for cooking, either, save for today’s dish, Shaksouka, and a botched attempt at quesadillas on Wednesday night. (On a related note: what kind of adult messes up a quesadilla? First graders are taught to make them before they’re taught to add.)
Anyway, about the Shaksouka: it’s an Israeli dish that’s tasty, incredibly inexpensive, relatively healthy, and (for all you secret six-year-olds out there) really, really fun to eat. Essentially eggs poached in a subtly spicy tomato sauce, the idea is to spoon a helping into a bowl, and then sop it up with a big hunk of thick, crusty bread. And if you can keep the sauce off your pants … bonus.
I made two alterations to the original Serious Eats recipe, which called for fresh oregano (I used 3/4 teaspoon of the dried stuff), and a 28-oz. can of crushed tomatoes (I pulsed a can of whole tomatoes five times in mah food processor for a fresher taste). Both changes worked beautifully, and The Boyfriend and I even have a cup of leftover tomato sauce for future pasta dishes. (Note to leftovers fiends: the eggs themselves probably won't keep very well, so I'd eat them a.s.a.p.)
Oh, and last thing – I didn’t have to go shopping for any of the ingredients in this dish. They were all already in the pantry, which is the culinary equivalent of discovering a forgotten $20 bill in your pants pocket. Pretty sweet, if you ask me.
P.S. Calculations are for four servings, though the picture only depicts two portions.
Shaksouka (or Shakshouka) (or Eggs Poached in Tomato Sauce)
Serves 2 to 4
Adapted from Serious Eats.
1 tablespoon olive oil
1 small onion, diced small
3 cloves garlic, roughly chopped
1 (28-ounce) can crushed tomatoes or 1 (28-ounce) can whole peeled tomatoes pulsed a few times
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
3/4 teaspoon dried oregano
1/2 cup water
Kosher salt and freshly ground black pepper
4 - 8 eggs
1) In a large skillet or saute pan, heat oil over medium heat. Add onions and garlic. Cook 5 minutes, until onions are kind of soft, stirring occasionally. Add tomatoes, cumin, coriander, paprika, oregano and water. Stir. Salt and pepper to taste. Jack heat up to high. When sauce comes to a boil, drop heat back to medium-low, cover, and cook 25 minutes, stirring occasionally.
2) Carefully crack eggs into sauce so they're evenly spaced. Re-cover skillet. Cook 5 minutes until eggs are just the way you like 'em. DO NOT STIR.
3) Carefully scoop eggs and a bunch of sauce into bowls. Serve with bread for some good times.
Note from Tara the original Serious Eats author: "Alternatively, if you are preparing up to 8 eggs and your pan isn’t wide enough to accommodate all of the eggs at once, poach them separately in water and add them to the sauce to serve."
Approximate Calories, Fat, and Price Per Serving
252 calories, 13.9 g fat, $1.04
Calculations
1 tablespoon olive oil: 119 calories, 13.5 g fat, $0.12
1 small onion: 29 calories, 0.1 g fat, $0.16
3 cloves garlic: 13 calories, 0 g fat, $0.12
1 (28-ounce) can chunky crushed tomatoes (or “chef’s cut”): 254 calories, 2.2 g fat, $2.00
2 teaspoons ground cumin: negligible calories and fat, $0.03
1 teaspoon ground coriander: negligible calories and fat, $0.13
1/2 teaspoon paprika: 3 calories, 0.1 g fat, $0.02
3/4 teaspoon oregano: 2 calories, 0 g fat, $0.03
1/2 cup water: negligible calories and fat, FREE
Kosher salt and freshly ground black pepper: negligible calories and fat, $0.02
8 eggs: 588 calories, 39.8 g fat, $1.53
TOTAL: 1008 calories, 55.7 g fat, $4.16
PER SERVING: 252 calories, 13.9 g fat, $1.04
Like every other place in America, it’s been slightly-to-mostly insane over here lately, what with card sending, gift shopping, tinsel hanging, funeral attending, and getting papers/projects/life in order for the ever-approaching New Year. There haven’t been many hours left for cooking, either, save for today’s dish, Shaksouka, and a botched attempt at quesadillas on Wednesday night. (On a related note: what kind of adult messes up a quesadilla? First graders are taught to make them before they’re taught to add.)
Anyway, about the Shaksouka: it’s an Israeli dish that’s tasty, incredibly inexpensive, relatively healthy, and (for all you secret six-year-olds out there) really, really fun to eat. Essentially eggs poached in a subtly spicy tomato sauce, the idea is to spoon a helping into a bowl, and then sop it up with a big hunk of thick, crusty bread. And if you can keep the sauce off your pants … bonus.
I made two alterations to the original Serious Eats recipe, which called for fresh oregano (I used 3/4 teaspoon of the dried stuff), and a 28-oz. can of crushed tomatoes (I pulsed a can of whole tomatoes five times in mah food processor for a fresher taste). Both changes worked beautifully, and The Boyfriend and I even have a cup of leftover tomato sauce for future pasta dishes. (Note to leftovers fiends: the eggs themselves probably won't keep very well, so I'd eat them a.s.a.p.)
Oh, and last thing – I didn’t have to go shopping for any of the ingredients in this dish. They were all already in the pantry, which is the culinary equivalent of discovering a forgotten $20 bill in your pants pocket. Pretty sweet, if you ask me.
P.S. Calculations are for four servings, though the picture only depicts two portions.
Shaksouka (or Shakshouka) (or Eggs Poached in Tomato Sauce)
Serves 2 to 4
Adapted from Serious Eats.
1 tablespoon olive oil1 small onion, diced small
3 cloves garlic, roughly chopped
1 (28-ounce) can crushed tomatoes or 1 (28-ounce) can whole peeled tomatoes pulsed a few times
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
3/4 teaspoon dried oregano
1/2 cup water
Kosher salt and freshly ground black pepper
4 - 8 eggs
1) In a large skillet or saute pan, heat oil over medium heat. Add onions and garlic. Cook 5 minutes, until onions are kind of soft, stirring occasionally. Add tomatoes, cumin, coriander, paprika, oregano and water. Stir. Salt and pepper to taste. Jack heat up to high. When sauce comes to a boil, drop heat back to medium-low, cover, and cook 25 minutes, stirring occasionally.
2) Carefully crack eggs into sauce so they're evenly spaced. Re-cover skillet. Cook 5 minutes until eggs are just the way you like 'em. DO NOT STIR.
3) Carefully scoop eggs and a bunch of sauce into bowls. Serve with bread for some good times.
Note from Tara the original Serious Eats author: "Alternatively, if you are preparing up to 8 eggs and your pan isn’t wide enough to accommodate all of the eggs at once, poach them separately in water and add them to the sauce to serve."
Approximate Calories, Fat, and Price Per Serving
252 calories, 13.9 g fat, $1.04
Calculations
1 tablespoon olive oil: 119 calories, 13.5 g fat, $0.12
1 small onion: 29 calories, 0.1 g fat, $0.16
3 cloves garlic: 13 calories, 0 g fat, $0.12
1 (28-ounce) can chunky crushed tomatoes (or “chef’s cut”): 254 calories, 2.2 g fat, $2.00
2 teaspoons ground cumin: negligible calories and fat, $0.03
1 teaspoon ground coriander: negligible calories and fat, $0.13
1/2 teaspoon paprika: 3 calories, 0.1 g fat, $0.02
3/4 teaspoon oregano: 2 calories, 0 g fat, $0.03
1/2 cup water: negligible calories and fat, FREE
Kosher salt and freshly ground black pepper: negligible calories and fat, $0.02
8 eggs: 588 calories, 39.8 g fat, $1.53
TOTAL: 1008 calories, 55.7 g fat, $4.16
PER SERVING: 252 calories, 13.9 g fat, $1.04
