Friday, February 29, 2008

Potato Gnocchi: A Primer

(Number of times the word "gnocchi" appears in this post, including the title and this sentence: 24.)

(Rejected suggestions for post title: "Gnocchi Dokey," "Gnocchi Country for Old Men, " and "Point of Gnocchi Return.")

I love gnocchi. For lunch, for dinner, for breakfast - doesn't matter. In fact, if a survey was administered, and four out of five dentists preferred gnocchi to other Italian foods, I would pummel that fifth dentist until he acquiesced to gnocchi's inherent goodness. (Or, maybe I'd just feed him more gnocchi. That "pummel" thing is pretty violent.)

For those unfamiliar with gnocchi, they're little pillows of potatoes and magic, held together with flour and egg, and ever-so-slightly flavored with salt and pepper. While their vitamins and minerals are somewhat lacking, they're virtually fat-free, and a nifty twist on plain ol' pasta. Even better, gnocchi is inexpensive and can be paired with just about any sauce on earth, except maybe those of the barbecue variety. (Which, on second thought, might not actually be so bad.)

Before last year, I tried making gnocchi a few times on my own, and they came out okay. A little gummy maybe, but edible. (Gumminess, by the way, is brought on by too much moisture and is the mortal enemy of gnocchi.) Then, in March 2007, I took a gnocchi class at a local cooking school, and - oooooo. My gnocchi are much better now, due in large part to Chef Gerri, who taught us to roast the potatoes instead of boil them. It reduces the amount of moisture to which the potato is exposed, giving the gnocchi a better chance of surviving the tumultuous boiling process.

The dumplings improved even more when I caught a gnocchi-centric episode of Lidia's Italy. In her awesomely competent way, Ms. Bastianich demonstrated another ace method of reducing moisture: after the hot potatoes were put through her food mill, she spread the results out as much as possible. That way, the steam escaped and the possibility of gnocchi-destroying gumminess was severely reduced.

With that in mind, attached below is my recipe for gnocchi, replete with poorly-lit step-by-step photos. You might notice I skip the beautifying forkmark process. This is for two reasons:

A) I'm lazy. There are almost 200 of those suckers.
B) I'm really, really bad at it. Like, almost as bad as I am at driving, which is pretty bad.

I plan on trying butternut squash and/or spinach gnocchi at some point, so look for that in the future. (The NEAR future, I'm not sure.) In the meantime, enjoy.

Potato Gnocchi
Makes about 150 gnocchi, which serves 4 generously and 5 very well

2 ½ lbs starchy white potatoes (Russets)
2 cups flour
1 large egg
salt and pepper

1) Preheat oven to 400F.

2) Scrub and dry potatoes, then pierce each one several times with a fork. Place them on a cookie sheet and roast until tender/easily pierced through with a knife. (Probably 45 minutes to an hour.) Remove from oven.

3) While potatoes cool slightly, bring a large pot of salted water to a boil.

4) Once potatoes are cool enough to handle (but still hot/very warm), peel the skins off with your hands. The earlier this happens, the better. A pair of rubber gloves (or sandwich bags slung over your hands) should help you handle the spuds.

5) When the potatoes are peeled, put each one through a ricer or food mill (medium grate). Make sure you spread the riced potatoes out as much as possible, as this will help moisture evaporate.

6) Once the tubers have cooled, place them on a clean, dry surface. Then, sprinkle salt, pepper, and 1-1/2 cups of flour over the top.

7) Form the potatoes and flour into a small mound with a well dug out in the center.

8) Whisk the egg in a bowl and pour it into the well.

9) Using either a pastry scraper or your bare hands, gently knead the entire mound together into a big ol' ball. This shouldn't take longer than ten minutes, but will probably take far less. If the dough still feels sticky or tacky as you go along, add more flour.

10) Once you have your dough ball, break off about an eighth of it. Using your hands, carefully roll this piece into a long, thin log, about 1/2 - 3/4 inch in diameter.

11) This is the most important part: using a knife or a pastry scraper, cut off a 3/4-inch piece (not the end piece) of the roll. It should look like a tiny pillow. Drop the piece into your pot of boiling water. When it rises to the top, it's finished.

12) Eat the piece. If you like it, go ahead to step 13. If it's gummy or falls apart in the water, that means there's too much moisture in the dough. Add more flour (1/8 - 1/4 cup) to your dough ball, knead it in, and try again until you get the result you desire.

13) Chunk by chunk, roll the remaining dough into logs. After each log is made, cut them into 3/4-inch pieces. Each piece should be about the size of the top of your index finger, from knuckle to nail.


14) Place each piece of gnocchi on a cookie sheet lined with wax paper. This will give you an idea of their numbers AND set them up for freezing later.

15) Drop a full serving (between 20 and 30 gnocchi) into the pot of boiling water. When the gnocchi rise to the surface, remove them with a slotted spoon (or other hole-y implement) and place them into a serving bowl. This should take between 3 and 5 minutes per serving. You may have to drain extra liquid from each bowl at the end.


16) Add sauce, parmesan and dig in.

NOTE: To preserve uncooked gnocchi, simply chill the pan from step #14 in your freezer. When gnocchi is frozen through, dump 'em in a plastic bag, squeeze the air out, and seal. Voila.

Approximate Calories, Fat and Price per Serving

387 calories, 1.7 g fat, $0.53

Calculations:
2 ½ lbs starchy white potatoes (reduced to 2 ¼ after peeling): 950 calories, 1 g fat, $2.37
2 cups flour: 910 calories, 2.5 g fat, $0.10
1 large egg: 74 calories, 5 g fat, $0.15
salt and pepper: negligible calories and fat, $0.04
TOTAL: 1934 calories, 8.5 g fat, $2.66
PER SERVING (TOTAL/5): 387 calories, 1.7 g fat, $0.53

Thursday, February 28, 2008

Corrupt legislation designed to benefit corrupt corporations against the public interest

Along the same lines of protecting telecommunications for their illicit role in spying on citizens.
Forcing drug companies to publish negative trial results ‘is against law’

David Rose

An election pledge to require drugs companies to publish full details of clinical trials for medicines cannot be fulfilled because it is illegal under EU law, the Government has admitted.

Psychiatrists and health campaigners renewed a call yesterday for all data on the effectiveness of medicines to be published after a review of clinical trials concluded that antidepressant drugs were no more effective than a placebo for patients suffering from depression.

The pharmaceutical industry is encouraged to publish findings of all clinical trials online but is still, to a large extent, allowed to regulate itself. Critics argue that this system is not enough to ensure that patients, doctors and watchdogs, such as the the National Institute for Health and Clinical Excellence (NICE), get the information that they need to assess the effectiveness of drugs properly.

The review referred to trials submitted in the 1980s and 1990s when four antidepressant medications were being licensed by the US Food and Drug Administration.
Related Links

* Anti-depression drugs 'no better than a placebo'

* Pressures of consumerism make children depressed

The team, led by Irving Kirsch at the University of Hull, examined published and unpublished data from clinical trials obtained under Freedom of Information rules in the United States.

NICE said that it will consider the findings when it reviews its guidance on treatments for depression in December.

It is a criminal offence to withold information about safety issues or adverse drug reactions to the European Medicines Agency or the Medicines and Healthcare Regulatory

Authority, which licence medicines. But companies can still choose to not publish negative studies or supply full details to NICE, which rates the clinical effectiveness and value-for-money of treatments.

The 2005 election manifesto of Labour promised to “require registration of all clinical trials and publication of their findings for all trials of medicinal products with a marketing authorisation in the UK”. But the Department of Health said that it would be illegal, under European regulations, to make companies do this.

Tim Kendall, deputy director of the Royal College of Psychiatrists, who helped to create NICE’s guidance on treating depression, said: “We have called on the Government to change this and it is extraordinary that we did not know about this legal barrier before.”

A spokesman for the Department of Health said: “We planned to support the principle of mandatory registration of clinical trials but legal advice stated this would be illegal under EU law. For that reason we have adopted a voluntary approach in the UK.”

The spokesman said that the department had created a register of trials, which was available publicly, and that it was encouraging the EU to make public its medicines agency register.

The Association of the British Pharmaceutical Industry said that since 2005 all its members have been required to publish findings online within a year of clinical trials taking place.

In the review Professor Kirsch and his team found that even trials suggesting benefit for the depressed did not provide evidence of clear clinical benefit when compared with a placebo.

Louis Appleby, the National Clinical director for Mental Health, said: “New guidance on the treatment of depression will be issued later in the year. Until then the message to patients and doctors remains that antidepressants are an appropriate treatment.”

Heart Health, Heart Risk

On a daily basis I work with people who have complex and complicated health conditions. I see things that few see in my process of uncovering what may be the best approach for a client, based on their biochemistry, doctor's diagnosis (or even too often, no dx), and other factors.

Generally I rely on nutrition, the use of supplements and herbs. I may use or suggest other therapies, especially for the emotional and spiritual component so important for health. I am partial to energy medicine and homeopathy, but it seems few people choose this approach, at least in the US where it is mostly unknown.

As I always tell people, natural healing takes time. There is a lot of coaching on my part because people are used to a pill for a symptom so they seem to feel better.

Feeling better is not always a good thing. Sometimes it seems as if it is one step back before two forward.

Patience surely wins out in the end. Just this week I have reports from two clients with serious heart problems and other health problems. Neither of these two people are taking aspirin. It has taken some months to see the improvement but here is one with a BNP reduced from 200 to 128 in three months. The other client suffered from a clot secondary to atrial fibrillation because of hyperthyroidism with severe low adrenal function. Now her thyroid is normal without radiation and she won't have to see the cardiologist for a year.

There are good benefits from vitamin E (the correct kind), nattokinase, magnesium, herbs with blood thinning properties like garlic, red clover, gingko, or hawthorne. I try to stay away from aspirin, for reasons I've know a long time, and as reported below.

I use NON-SOY vitamin E with tocotrienols and hawthorne as a first line of defense. This is based on science, decades and hundreds of years old.

I always hope my clients are a bridge to the medical community to help open eyes, minds too.

Aspirin doesn't always help heart attacks
Published: Feb. 27, 2008

BUFFALO, N.Y., Feb. 27 (UPI) -- A U.S. study has found up to 20 percent of patients may not benefit from taking aspirin to prevent second heart attacks and strokes.

The study, published online in advance of print in the Journal of Clinical Pharmacology, found about 20 percent of patients don't have have the anti-platelet response from aspirin -- the effect thought to protect against a second stroke, second heart attack or second episode of peripheral artery disease.

"In those three indications, it's crystal clear that aspirin reduces the risk of a second heart attack or stroke in most patients," lead study researcher Francis Gengo of the University of Buffalo said in a statement.

"But we have known for years that in some stroke and heart attack patients, aspirin has no preventive effect."

If blood drawn from a patient taking aspirin shows the aspirin isn't helping -- platelets are still aggregating -- a patient is diagnosed as being aspirin resistant. If a stroke patient has a second stroke while on aspirin, the patient has experienced what is known as clinical aspirin failure.

"We found, across the board, about 80 percent of the patients in our study were aspirin sensitive -- their platelets did not aggregate in arteries -- and 20 percent were aspirin resistant," Gengo said.

© 2008 United Press International.


A new note on hawthorne
If you had a heart ailment during Shakespeare's era your doctor might have given you an extract of hawthorn, a flowering shrub that grows wild throughout Europe. In fact, hawthorn was probably the statin drug of its day – automatically prescribed to improve heart health.

Over the past four centuries, scientists have shown that hawthorn extract is rich in flavonoids, which help dilate arteries, improve blood flow, and lower blood pressure.

These actions clearly benefit the heart, but could hawthorn help treat patients with a health challenge as severe as chronic heart failure? That's a tall order, but a new study shows that hawthorn is up to the task.

--------------------------------------------
Symptom control
--------------------------------------------

Last year, in the e-Alert "Relaxed and Flexible" (4/9/07), I told you about a 2003 study in which more than 200 patients with chronic congestive heart failure (CHF) were divided into three groups to receive either 900 mg or 1,800 mg of hawthorn extract daily or placebo. After 16 weeks, maximum exercise tolerance increased significantly in the high- dose group compared to the other two groups, and heart failure symptoms improved in both of the extract groups, but not the placebo group.

That study was probably included in an Exeter University meta-analysis of clinical trials in which hawthorn was tested on hundreds of patients.

STUDY PROFILE
Researchers combed through five medical databases looking for randomized, double- blind, placebo controlled trials in which extracts of hawthorn leaf and flower were tested on CHF patients Fourteen trials, which included more than 1,100 subjects, met the criteria for inclusion In most of the trials hawthorn was used as a complementary treatment along with conventional drug treatments for CHF As in the trial mentioned above, exercise tolerance was significantly improved by hawthorn intervention, as was maximal workload and pressure-heart rate product (an index of cardiac oxygen consumption) Analysis showed that CHF symptoms such as shortness of breath and fatigue also improved In the most recent issue of the Cochrane Database of Systematic Reviews, the Exeter team writes: "These results suggest that there is a significant benefit in symptom control and physiologic outcomes from hawthorn extract as an adjunctive treatment for chronic heart failure."

Adverse side effects were described as "infrequent, mild, and transient."

--------------------------------------------
Working daily miracles
--------------------------------------------

Some heart specialists would have you believe that the Exeter results are of no significance.

In a MedPage Today report about the trial, Gregg Fonarow, M.D., director of the heart failure program at UCLA described hawthorn as safe but "not particularly helpful." He based his assessment on a large, two-year trial that I told you about in "Relaxed and Flexible." In that study, more than 2,600 subjects with advanced CHF were given either 900 mg of hawthorn daily or a placebo. Results showed that the extract didn't prevent death associated with cardiac events and didn't prevent non-fatal cardiac events.

Do you get the feeling Dr. Gonarow is missing the point?

The Exeter study shows that hawthorn extract may improve quality of life measures for CHF patients. Granted, hawthorn may not actually save the lives of gravely ill patients, but many CHF patients will likely find the extract to be "particularly helpful" in coping with the day-to-day challenges of their disease.

It should also be noted that at the 18-month follow up assessment in the 2007 study, patients who were taking the extract had a 20 percent reduced risk of CHF-related death compared to placebo – a difference that equaled four additional months of survival time.

Talk to your doctor before adding hawthorn to your daily regimen. CHF patients might want to consult with an experienced herbalist to make sure they receive a potent, high- quality hawthorn extract.

CHG Favorites of the Week

Blog of the Week
Motherload: The Mom Advice Blog
Beautifully designed and wonderfully informative, Amy Clark's parenting blog reminds me of a grassroots Real Simple in the best possible way. AND, it doesn’t just apply to Mommas. The kidless can still find it very handy to have around.

Comedy of the Week
I Drink Your Milkshake
This is one of those polarizing SNL sketches that half the world will love like its their grandma, while the other half decries it as infallible evidence the show is on the decline. Either way, Bill Hader’s Daniel Day Lewis impression is scary good.

Organization of the Week
Partners in Health
Last year, I read the best biography I’ve ever laid my eyes on, Mountains Beyond Mountains by Tracy Kidder. It’s about the life of Dr. Paul Farmer, a U.S. physician who’s dedicated everything to providing health care for the poorest of the poor around the world. Partners in Health is his baby. It’s done wide-scale wonders in Haiti and Russia, and is now moving on to Rwanda with the help of TED and Bill Clinton. If you’re interested, volunteering and donation information can be found here, and I can’t recommend the book highly enough.

Quote of the Week
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

Tip of the Week
If a recipe calls for a broken chocolate bar, don’t unwrap it first. Simply break it while it’s still packaged, then use as directed. It’ll save an extra plastic bag and a big ol’ mess.

Untried Cheap, Healthy Recipe of the Week
Alton Brown’s Chipotle Smashed Sweet Potatoes
At first glance, this doesn't look like it would work, but the Food.com reviews have been uniformly 5-star. Combining two great tastes in a single glorious dish, Mr. Brown scores again. Well DONE, sir.

Video of the Week
“Be Our Guest” from Beauty and the Beast
Boy, I love this song. Featuring the late, great “L&O” cop/eye donor Jerry Orbach as Lumiere.

(Photos courtesy of Art.com and Flickr member Infinite is Temporary.)

Wednesday, February 27, 2008

Save Money on Seasonings: MYOM (Make Your Own Mix)

The more I learn about saving cash on food, the madder I get with myself when I knowingly waste money. While this holds true for every aspect of grocery shopping, it’s double the fury when it comes to McCormick-style seasoning packets. Why? Well, almost any pre-packaged spice mix, rub, or powder can be made at home for a fraction of the price. Oftentimes, it’ll taste better, too.

Case in point: I’ve been running out of chili powder for almost a month now. It occurred to me several times to buy some, but always in places like the Q Train or the bathroom at Barnes and Noble. Finally, last Wednesday, I couldn’t wait any longer. My Turkey Chili with Beans needed a massive ¼ cup of the stuff. Pressed for time, I scrounged up a few dollars and hightailed it to Key Food, where naturally, they were all out. Rendered temporarily insane by sheer desperation, I bought a single packet of McCormick Original Chili Seasoning Mix.

It cost $2.39. ($2.39! Seriously! Not kidding! I just about choked.)

Slightly perturbed, I raced back home and immediately Googled homemade chili powders. Turns out, this Recipe Zaar mix could have been made under five minutes with spices I had lying around. Plus? PLUS? My calculations put it at a grand total of $0.18.

Needless to say, duh.

Yet, there was a silver lining, as a post was born. Listed below are roughly 35 recipes for 21 common seasoning mixes. Also included are five excellent Master Sites, in which you’ll discover dozens more concoctions beyond your wildest, spiciest dreams.

With the exception of Essence of Emeril and the Recipe Zaar Chili Powder, I haven’t tried any of these, so I’m referring them blindly. Also, I didn’t include any barbecue rubs. This is for two reasons:

A) There are approximately a billion available all over the web, and

B) I’m a born and bred New Yorker. I don’t wanna embarrass myself claiming to know anything about BBQ. (Bagels and pizza? Another story.)

Enjoy, and please go crazy in the comments section if you know of any other resources.

Master Sites
All Restaurant Recipes
Budget 101
Recipe Goldmine: seasoning search part 1 and part 2
Recipe Zaar: herb & spice mixes and marinades & rubs
Top Secret Recipes main page and search function

Adobo Powder
Chef Michele

Chili Powder
About.com
FatFree.com

Chinese Five Spice Powder
Chow Recipe Source

Curry Powder
Alton Brown/Food Network
Chow

Emeril’s Essence/Creole Seasoning/Bayou Blast
Emeril Lagasse/Food Network

Fajita Mix
About.com
Townie Blog

Garam Masala
All Recipes
O Chef

Herbs de Provence
The Epicentre
Recipe Land

Italian Seasoning
About.com
Cooks.com

Jamaican Jerk Seasoning
All Recipes
Astray Recipes

Lawry’s Seasoned Salt
Food Down Under
Group Recipes

Lemon Pepper
Fabulous Foods

Mrs. Dash
About.com

Mulling Spice
Mom’s Budget
Price Smart Foods

Old Bay Seasoning
Busy Cooks
Cooking Cache

Paul Prudhomme Seasoning
Astray.com (Cajun Meat)
Recipes Market (Regular Seasoning)

Paula Deen’s House Seasoning
Paula Deen / Food Network

Poultry Seasoning
All Recipes
CD Kitchen

Pumpkin Pie Spice
About.com
Post Gazette

Shake and Bake:
All Recipes
Food Network

Taco Seasoning
All Recipes
CD Kitchen

(Photos courtesy of McCormick and Flickr member GavinBell. )

Tuesday, February 26, 2008

Tuesday Megalinks

Madame X at My Open Wallet has an ongoing series called New York Stories, in which Big Apple residents describe the specifics of their financial situations. She was kind enough to post my entry as lucky #13. If you get the chance, take a look, and/or browse at the 12 other mini-biographies. Taken together, they’re a pretty accurate representation of what it’s like to survive and thrive (and eat – don’t forget the eating) in the city. And with that ...

A Calorie Counter: The Beginner's Guide To Diet, Nutrition & Healthy Eating
Wow. Just a superb, easily digestible (haw) breakdown of basic dietary requirements for those looking to get on a more nutritional track. Thanks to Lifehacker for the link.

Culinate: Eyes wide shut – A look at America’s food inspection agencies
Ever wonder what the USDA and FDA actually do? Here’s the slightly disturbing answer, complete with obligatory rumbles over underfunding. In light of the recent beef contamination scare, this is a solid, timely read.

Eater: The Golden Clog 2008 Nominees Announced!
Eat your heart out, Oscars. Anthony Bourdain and Michael Ruhlman concocted their very own awards show, in which they alone determined the winners. (Over Bloody Marys, natch.) The victors were revealed this past weekend, but I'm posting the nominee link because you SHOULD NOT MISS Bourdain’s breakdown of the odds from last week. Excerpt: “Mario Himself was committed to present his namesake award, yet cancelled for a golf date with Jimmy Buffet. Really. I feel like I've been jilted for Kenny Loggins."

Festival of Frugality #114: No Credit Needed

This week’s leviathan is hosted by NCN and includes CHG’s post on branding and a really neat entry on the musical fruit from Squawkfox.

Gothamist: Baking Substitutions
Running out of brown sugar? Can’t find any buttermilk? Accidentally flushed a gallon of molasses down the toilet, thinking it would make cool swirly patterns in the bowl? This is the post for you. Thanks to Lifehacker for the link.

The Kitchn: Lemon Roasted Chicken – Lemon Inside or Out?
When there’s citrus and poultry involved, everybody wins. Well, except the chicken.

The Martha Blog: Feast your eyes on our prop room!
That sound you hear is my jaw dropping out of my face and crushing all my toes. I’ve never seen that much silver in my life, and am in the process of developing a severe case of Cake Stand Envy. (Now an actual disease!) Thanks to Serious Eats for the link.

Mom Advice: The Art of Stockpiling
Excellent piece on the Amy Dacyczyn’s time-tested, mom-approved Pantry Theory, which makes Einstein's Theory of Relativity look like baby drool in comparison. Thanks to Chief Family Officer for the link.

Paid Twice: The First Month on the Meal Plan
Due to her husband’s brand spankin’ new dietary restrictions, PT’s had to rework how she cooks and buys groceries. Oy. That can’t be fun. Here’s an update on her progress.

Washington Post: 36 Quick Soups
Three dozen warm, inviting bowls for everyday dinner. Thanks to reader Jennifer for the suggestion. (Note: you might need to sign in to view the article, but it’s worth it.)

Zen Habits: A 12-Step Program to Eating Healthier Than Ever Before

Man, I love this blog. Such a deliberate, calm approach to everything. This particularly stellar post could be Leo’s best ever. (Well, nutritionally speaking, anyway.)

(Photos courtesy of Flickr member BohPhoto, Oregon State, and Cumberland Books.)

Depressed people can improve without chemical treatments

A very good study and an important one for sure. With so many events surrounding the use of the SSRI calss of drugs this study tells us a very important thing; people can improve without dugs.

For people like me it is important support for the benefit of the work I do, especially when it applies to uncovering the nutritional deficiencies leading to depression.

The long time benefit of a sound food plan and the orthomolecular approach, now with some 60 + years of use, study and effectiveness without side effects and murderous incidents, we can certainly offer more hope to people suffering with depression and other mental health concerns.

I feel as good about this study as I did in the 70s when I refused to participate in ECT at the psych hospital where I worked. An unsettling move for vested interests unwilling to see beyond a limited horizon of drugs are the only hope or ECT is good.

Depression drugs 'little better than placebos' by Katherine Haddon

Best-selling anti-depressants like Prozac and Seroxat are barely more effective than placebos in treating most people with depression, according to a study published on Tuesday.

The research, which analysed 47 clinical trials, breaks new ground by incorporating data not previously released by drug companies which researchers obtained under US freedom of information laws.

Its findings prompted some academics and mental health campaigners to question whether people with mild and moderate depression should be prescribed drugs like Prozac, which has been taken by 40 million people worldwide.

"The difference in improvement between patients taking placebos and patients taking anti-depressants is not very great," said Professor Irving Kirsch of Hull University, who led the team.

"This means that depressed people can improve without chemical treatments.

"Given these results, there seems little reason to prescribe antidepressant medication to any but the most severely depressed patients unless alternative treatments have failed to provide a benefit."

The study, published in the journal PLoS (Public Library of Science) Medicine, looked at Prozac, Seroxat, Effexor and Serzone and found the drugs were only better than a placebo for some people with severe depression.

Kirsch's team said it was one of the most thorough probes into the impact of new generation anti-depressants or selective serotonin reuptake inhibitors (SSRIs).

Drug companies strongly questioned the findings.

A spokesman for Eli Lilly, which makes Prozac, said that "extensive scientific and medical experience" had shown it is "an effective anti-depressant".

And GlaxoSmithKline, which makes Seroxat, said the study had not acknowledged the "very positive benefits" of the drugs.

"Their conclusions are at odds with what has been seen in actual clinical practice," a spokesman said.

"It is widely recognised by experts in the field that studies in depression are challenging and very difficult to conduct."

One leading academic who has studied why drug companies only publish some of their data on new drugs said in the wake of the findings they should be obliged to do so.

Doctor Tim Kendall, deputy director of the Royal College of Psychiatrists research unit, said the study was "fantastically important".

"I think it's too dangerous to allow drug companies -- where profit is a key factor -- to be able to withhold data which shows that a drug is ineffective or harmful," he said.

Alison Cobb, of mental health charity Mind, hailed the findings as "a serious challenge to the predominance of drugs in treating depression".

"Anti-depressants do help many people but by no means all and some people experience severe side-effects with them," she said.

"Nine out of 10 GPs say they've been forced to dish out drugs because they don't have proper access to 'talking treatments' such as cognitive behavioural therapy, which are recommended as the first-line treatment for mild to moderate depression."

Another mental health charity, Sane, warned the findings "could remove what has been seen as a vital choice for thousands," adding people should not stop taking their drugs immediately.

Copyright © 2008 Agence France Presse.

Monday, February 25, 2008

Hawaii attempts what failed in New Mexico-BAN ASPARTAME

Already banned in the Philippines, Hawaii may become the first state in the US to ban neurotoxic aspartame. A previous effort in New Mexico failed. During the heated debate, New Mexico governor Bill Richardson allegedly accepted a $10,000 contribution from Ajinmoto, a company that manufactures aspartame.

I am for this ban.

If you are trying to stay healthy, you want to avoid it at any cost.
From the Hawaii Reporter:Health Concerns Warrant the Removal of Aspartame Products Should Be Removed from Hawaii Marketplace
By H. J. Roberts, M.D., 2/25/2008 8:43:47 AM

I strongly urge the removal of aspartame products from the market in Hawaii, based on clinical observations and extensive corporate-neutral research on aspartame disease for over a quarter century.

The medical and public health basis for this recommendation has been detailed in my numerous original articles/letters and four books -- including the 1000-page text "Aspartame Disease: An Ignored Epidemic."

The widespread existence of severe reactions to aspartame products remains a tragedy and disgrace that not only has endangered our population, but also future generations.

The FDA has failed to act on the matter notwithstanding an enormous amount of clinical and scientific evidence. My data base alone reflects over 1,400 victims.

I admire the courage of Hawaii lawmakers in tackling this issue despite the inevitable corporate and political pressures to ignore it.

Hawaii lawmakers, should they pass this proposal this legislative session, are essentially pioneering the correction of a major public health problem for the entire country... and the world.

H. J. Roberts, M.D., FACP, FCCP is from West Palm Beach, Florida

White Tang: Cooking Light's Creamy Caesar Dressing

[Apologies to the estate of Jack London for the punny title. Ultimately, it won out over “The Call of the White-ld (Dressing).”]

Having attended approximately 48,344 weddings in the last ten years, I’ve had my fair share of Caesar salads. (And penne a la vodka.) (And chicken francese.) (And “Butterfly Kisses,” which is not a food, but rather the most overplayed, maudlin piece of treacle in the entire history of music. I barf on Bob Carlisle.)

Where was I? Oh yeah – Caesar salad. I’ve consumed many, and few have stuck out as anything more than “meh.” I’m not sure if that’s the nature of the dish (“It’s a Caesar salad. Whadja want, Lobster Thermidore?”), or subpar efforts on behalf of 98% of the food service industry. Too many restaurants and catering halls seem to believe that limp romaine + stale croutons + $0.99 bottled dressing = culinary tour de force.

I call fie on this. (Fie!) A good Caesar salad requires glorious parmesan, a sophisticated lemony-olive oil flavor, and dressing that doesn’t taste like the backwash of the damned.

Cooking Light’s Creamy Caesar Dressing takes care of that last requirement quite nicely. With a ten-minute prep time and a short list of readily available ingredients, it's a quick complement to a classy salad base. At $0.11 per serving, it's comparable to nicer bottled dressings in price, though the taste is fresher and way livelier. Two notes:

1) Tangy doesn’t begin to describe, so feel free to reduce the lemon juice a tad.

2) I used low-fat yogurt instead of the fat-free variety, and it worked fine.

Cooking Light graciously provided the nutritional information, so only price calculations are included below.

Creamy Caesar Dressing
Makes 8 servings of 1 tablespoon each
Adapted from Cooking Light.

1/3 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1 garlic clove, minced

1) Whisk all ingredients together in a small bowl. Pour on salad. That's it.

Approximate Calories, Fat and Price per Serving
26 calories, 1.8 g fat, $0.11

Calculations
1/3 cup plain fat-free yogurt: $0.23
2 tablespoons fresh lemon juice: $0.25
1 tablespoon olive oil: $0.08
2 teaspoons red wine vinegar: $0.05
2 teaspoons Worcestershire sauce: $0.10
1 teaspoon anchovy paste: $0.12
1 teaspoon Dijon mustard: $0.06
1/2 teaspoon freshly ground pepper: $0.02
1 garlic clove, minced: $0.02
TOTAL: $0.88
PER SERVING (TOTAL/8): $0.11

Saturday, February 23, 2008

Help for those of us who are attacked

Natural health care professionals are attacked in various ways, and have been over more than a century. The core issue is control.

Many doctors and others who are 'licensed' often are the main group attacked or subjected to abuses by licensing agencies and propaganda mills in efforts to discredit the work we do, and THE SCIENCE BEHIND THE BENEFITS OF NATURAL HEALTH CARE.

One long time advocate against these unfounded attacks by bureaucrats with no knowledge of the field is Tim Bolen.

Tim is back with some new information about Barrett and his ridiculous group of alleged "quackbusters".

What Tim has to say and the updates he offers is enlightening. His information may make you wake up to realize that the busters are the real quacks. The information they promulgate is not based in fact, yet they have some sort of reliability factor that always makes me scratch my head. I wonder how journalists and others can take them on face value as 'experts' with no further investigation.

The Bolen Report

More reports on low cholesterol and cancer

Repeatedly we have found, on years of reviewing the cholesterol lowering drugs, that immune defense is lowered, leading to an increase risk of cancer.

We have also reported on the impact of liver problems from these drugs and impairment of the detoxification process. This becomes a much higher risk is you are taking any dugs for acid reflux (GERD).

Forewarned is forearmed.

Fri Feb 22, 2008

NEW YORK (Reuters Health) - People with very low cholesterol levels seem to be at increased risk of developing stomach cancer, Japanese researchers report.

Some studies have linked low cholesterol levels to higher death rates from cancer in general, Dr. Kouichi Asano, of Kyushu University, Fukuoka, and colleagues explain in the International Journal of Cancer. "With respect to gastric cancer, a limited number of studies suggest this inverse association, while others do not."

The researcher looked into this in a study involving some 2,600 residents of Hisayama, Japan, who were followed for 14 years.

Gastric cancers developed in 97 subjects. After accounting for age and gender, stomach cancer rates rose significantly with descending cholesterol level. For example, among subjects with the highest cholesterol levels, the gastric cancer rate was the equivalent of 2.1 cases per 1000 persons per year; among those with the lowest cholesterol, the rate was 3.9 per 1000 person-years.

"Our data suggest that patients with low serum cholesterol should consider regular gastro-intestinal examination for the prevention of gastric cancer," the investigators conclude.

SOURCE: International Journal of Cancer, February 15, 2008.

© Reuters 2007. All rights reserved. Republication or redistribution of Reuters content, including by caching, framing or similar means, is expressly prohibited without the prior written consent of Reuters. Reuters and the Reuters sphere logo are registered trademarks and trademarks of the Reuters group of companies around the world.
Reuters journalists are subject to the Reuters Editorial Handbook which requires fair presentation and disclosure of relevant interests.

Friday, February 22, 2008

Cellular shows more damage

Cellphone radiation alters skin proteins

HELSINKI, Finland — Research in Finland indicates that protein in human cells is altered when subjected to cellphone radiation, but the health effects of such radiation remain unclear.

The Finnish Radiation and Nuclear Safety Authority subjected a small area of skin on the forearms of 10 female volunteers to cellphone radiation — otherwise known as radio frequency modulated electromagnetic fields (RF-EMF) — for one hour.

The report found that biopsies from exposed skin showed alterations not seen in similar biopsies on non-exposed skin.

Researcher Dariusz Leszczynski said “even if the changes are small, they still exist.”

But he said the study did not indicate any possible health hazards and was conducted to find out only if living human skin responds to cellphone radiation.

The study, published Monday in the online journal BMC Genomics, said that analysis of 580 proteins identified eight proteins that were affected.

The agency claimed it was the first study showing that “molecular level changes might take place in human volunteers in response to exposure to RF-EMF,” describing it as “globally unique.”

The agency said it plans a more extensive study in 2009, with 50 to 100 volunteers, according to this AP report.

Thursday, February 21, 2008

Turkey Chili with Beans: Comfort Me with Chili

Edited 3/26/10 to add: Hi there, folks from CNN! Hope you dig this chili. If you find it a bit complicated, this Easy Bean Chili recipe from Cook's Illustrated may be a good option.

When you hit your 30s, you begin to find that your generation’s grandparents aren’t around so much anymore. Most have passed on, many are incapacitated, some are squeaking by, and a lucky few are still spry teenagers concealed behind nonagenarian wrinkles and Christmas sweatshirts. Age has to happen to everyone, I guess. The certainty of passing time is hard to comprehend, and I assume, even tougher to confront with anything resembling grace. But somehow, folks manage.

My remaining grandma passed away last year. The Boyfriend’s moved on early Wednesday morning. They were lovely ladies whose lives couldn’t have been more unalike. The Midwesterner was by all accounts a good cook and talented artist. The New Yorker - well, not so much with the cooking. But she loved us pretty hard. And I loved her for it.

What any of this has to do with food is minor or momentous, depending on your point of view. Home-cooked meals can be a bittersweet reminder of gatherings and kitchen sessions gone by, or a warming, filling comfort in times of emptiness. Good dishes won’t replace people by any means, but for ten seconds, it might make their absence sting a bit less.

With that, here’s today’s recipe. It’s a Turkey Chili with Beans based on the February 1997 issue of Bon Appetit. I made it Wednesday night for The Boyfriend, and included a long list of reader review alterations that I won’t regale you with. Just know the end product was a metric ton of the best turkey chili I’ve ever had. If you make it, try to create your own chili powder (recipe included below) or use a salt-free mix. A lot of the store-bought mixes have extra NaCl in them, which could throw off the taste a bit.

Hope you enjoy the food, and in the meantime - here’s to you, R and H.

Turkey Chili with Beans
Serves 8 generously
Adapted from Bon Appetit/Epicurious.

1 tablespoon vegetable oil
2 medium onions, chopped
2 large cloves garlic, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder (Recipe below. – Kris)
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes, undrained
1 2/3 cups beef stock or canned beef broth
1 1/3 cups amber beer (I used Dos Equis XX Ambar. – Kris)
1 8-ounce can tomato sauce
1 15-ounce can small white beans, rinsed, drained
1 15-ounce can pinto beans, rinsed, drained
1 15-ounce can pink kidney beans, rinsed, drained

Serving suggestions: Chopped red onion, chopped fresh cilantro, plain low-fat yogurt or light sour cream

1) In a large pot or Dutch oven, heat oil over medium heat. Add onions. Cook about 9 minutes, until soft and slightly browned, stirring occasionally. Add garlic. Cook until fragrant, about 30 seconds. Add oregano and cumin. Cook another minute, stirring all the way.

2) Jack heat up to medium-high. Move veggies to perimeter of pan. Add turkey. Cook until slightly browned, breaking up the meat as you go along. Add chili powder, bay leaves, cocoa powder, salt and cinnamon. Stir everything together. Add undrained tomatoes and juices. Break tomatoes up with your spoon. Add stock, beer, and tomato sauce and bring to boil. Cut the heat back to medium-low and simmer about 45 minutes, stirring occasionally.

3) Add beans. Cook until warmed through, about 10 minutes. Fish out bay leaves and throw them in the garbage. Serve with topping suggestions.

Homemade Chili Powder
Makes a little more than ¼ cup
Adapted from Recipe Zaar.

2 tablespoons paprika
2 teaspoons oregano
1 1/4 teaspoons cumin
1 1/4 teaspoons garlic powder
1 1/4 teaspoons cayenne pepper
3/4 teaspoon onion powder

1) Mix'em up.

Approximate Calories, Fat, and Price per Serving

362.6 calories, 9.5 g fat, $1.03

Calculations
1 tablespoon vegetable oil: 124 calories, 14 g fat, $0.06
2 medium onions, chopped: 92 calories, 0.2 g fat, $0.38
2 large cloves garlic, minced: 9 calories, 0 g fat, $0.03
1 1/2 teaspoons dried oregano: 5 calories, 0.2 g fat, $0.03
1 1/2 teaspoons ground cumin: negligible calories and fat, $0.03
1 1/2 pounds lean ground turkey: 974 calories, 48.7 g fat, $2.49
1/4 cup chili powder (Self-made mix. – Kris): 71 calories, 2.4 g fat, $0.18
2 bay leaves: negligible calories and fat, $0.06
1 tablespoon unsweetened cocoa powder: 12 calories, 0.7 g fat, $0.08
1 1/2 teaspoons salt: negligible calories and fat, $0.02
1/4 teaspoon ground cinnamon: negligible calories and fat, $0.10
1 28-ounce can whole tomatoes: 151 calories, 1 g fat, $0.79
1 2/3 cups beef stock or canned beef broth: 28 calories, 0.9 g fat, $0.41
1 1/3 cups amber beer: 136 calories, 0 g fat, $1.75
1 8-ounce can tomato sauce: 86 calories, 0.5 g fat, $0.34
1 15-ounce can small white beans, rinsed, drained: 498 calories, 1.2 g fat, $0.50
1 15-ounce can pinto beans, rinsed, drained: 366 calories, 3.5 g fat, $0.50
1 15-ounce can pink kidney beans, rinsed, drained: 349 calories, 2.6 g fat, $0.50
TOTAL: 2901 calories, 75.9 g fat, $8.25
PER SERVING (TOTAL/8): 362.6 calories, 9.5 g fat, $1.03

Leading to Weightiness; Light on what happened to the healthy pyramid


Everybody is hot on the track of increasing weight gain. I have my theories, and I'll be exposuing on it in the next issue of herbalYODA Says! Much has to do with food and its impact on unsuspecting people who beleive everything told them by government agencies, like USDA.

USDA is the home of the Food Pyramid.

Read a little about how USDA used something to lead you down a primrose path to health problems, only to benefit Big Agra.

Another reason not to beleive all the current adds for cheap ingredients with high profit under the guise of 'probiotics' and 'plant sterols'.

More here:

The "absurd American food pyramid" - a dietary guide that first came out in the 1980s, and in which our "government" recommended starch as the foundation of our diet. This was of particular interest to Dr. Luise Light because it was she and her team of nutrition experts who had created the concept of the food pyramid - one with a very major twist. The real food pyramid, Light wrote, was completely different from the "adjusted" pyramid distributed to an unsuspecting American public.

The true pyramid that Dr. Light and her team developed was not absurd. Instead of starch as the foundation, it called for a base of a wide variety of fruits and vegetables; 5 to 9 servings daily.

Whole grain cereals and grains were recommended as only 2 to 4 servings daily. Women were to have lower amounts of gains as were those with less active lifestyles. The real pyramid placed baked goods, crackers, sweets and other low-nutrient foods up with the sugars and fats at the top of the pyramid, where they were recommended only as occasional treats.

Light tells us that there had been a deliberate, unexplained switch made at the political level completely distorting the pyramid. In her book, Ketchup is Not a Vegetable; Sane Eating in a Toxic Food World, you can learn more.

"Instead of fruits and vegetables making up the base of the diet," she wrote, "the cereals and wheat products were made the base of the pyramid. The recommendation [for starchy foods] was no longer 2 to 4 as we had determined. It had been switched 6 to 11 servings!

We couldn't believe it! What possible rationale could there be for such an unprecedented and unjustified switch?

In fact the health consequences of encouraging the public to eat so much refined grain, which the body processes like sugar, was frightening!

Our exhortations to the political heads of the agency fell on deaf ears.

The new food guide, replacing the 'Basic Four,' would become only a promotional tool to get the public to buy and consume more calories, sugar and starch." Ultimately, this would result in a poorer quality diet.


and if you wonder about genetically engineered/modified food that isn't planned to be labelled as well as how it can impact your health, read here.

CHG Favorites of the Week

Food Comedy of the Week
Colbert: People Destroying America
McDonald’s is underwriting good grades, giving kids cash for As on their report cards. Colbert digs deep and comes up with HILARITY.

Mouth-wateringest Blog of the Week
Well Fed
The author only posts on occasion, but OH, what occasions they are. I could inhale every morsel here and go back for fifths. Possibly sevenths or twelfths. Who's counting?

Organization of the Week
Compassion
If any of y’all read Rocks in my Dryer last week, you know it was some solid, heartbreaking/heartwarming stuff. Shannon sponsored a little boy through Compassion, a Christian organization aiding kids in Africa, and got the chance to visit Uganda to meet him. Her story and pictures are positively inspiring, and there are more details on Compassion’s website on getting involved.

Quote of the Week
“You can never have enough garlic. With enough garlic, you can eat The New York Times.” – Morley Safer

Tip of the Week
This week’s tip comes from reader Kristen, and it could save a lot of fingers: if you’re chopping hot peppers and don’t have gloves, try using sandwich bags. It’ll prevent that evil capsaicin from searing your precious digits.

Untried Cheap, Healthy Recipe of the Week
Escarole with Chicken Sausage from Boston Globe
To quote the LOL Cats, “NOM NOM NOM.”

Video of the Week
“Mayonaise” by Smashing Pumpkins
The prettiest of tunes about the most abhorrent of foods. One of my absolute favorite Pumpkins songs, this gorgeous live performance runs a close second to Siamese Dream’s studio version. (Um, Billy Corgan’s shiny, shiny pate aside.)

(Photos courtesy of The Blog Beat and I Can Has Cheezburger.)

Wednesday, February 20, 2008

Food, Frugality, and Fighting Brand Loyalty

I have a confession. I’ve been writing CHG since last July, yet cooking healthily and staying on budget remain constant struggles. Though I’m learning, and hope you’re enjoying the journey, I’m ultimately not an expert chef, dietician, or personal finance guru.

But I am a media professional. And I know a little bit about advertising. And I know that the brass ring of every ad agency in existence is brand loyalty. And I know that brand loyalty can cost a food shopper (you, me, us, etc.) a lot of cash.

Today’s article focuses on that phenomenon. What is brand loyalty? When does it start? Why is it less than great? How can it be tamed? You might find the piece a bit drier than most CHG posts (in which case, pace yourself by periodically checking into Cute Overload), but it could also be the most important one yet.

(Did that sound good? Yeah? Okay, cool. Let’s get started.)

What it is
Simply, brand loyalty occurs when a consumer uses a product or service over and over again, because A) it works for her, B) it’s habitual, and C) she’s hesitant to spend cash on the unfamiliar. For example, when I buy orange juice, it’s Tropicana, and it has been for as long as I can remember. My mom always bought it, and from what I recall, her mom did, too. I rarely purchase other brands, because it’s been imprinted on my brain (through personal experience and tons of advertising) that they won’t taste as good as Tropicana.

When it begins
One of the most eye-opening moments of my professional career occurred about five years ago, when I had a meeting in a room just used by Nickelodeon. If you’re not familiar with Nick, it’s a television channel whose major target demographic is children between the ages of 4 and 11. One of their employees left a marketing presentation printout on the conference table. In it, kids (again, ages 4 to 11) were referred to as “consumers.” Yikes.

Like Nick, many (if not most) corporations start building consumer brand loyalty from birth. (It would begin at conception if zygotes could read.) Advertisers spend billions of dollars each year to promote directly to toddlers and school-age children through magazines, television shows, movies, clothes, billboards, music, commercials, and … well, you name it. The earlier marketing begins, the more ingrained the product is, and the longer those kids will be customers.

In fact, the National Institute of Media and Family estimates that “Children as young as age three recognize brand logos, with brand loyalty influence starting at age two.” If anyone has a little girl obsessed with Disney Princesses (as many of my mom-friends do), you know what they’re talking about.

Why it costs you more
Once you become loyal to a brand, that company counts on your repeat business throughout the course of your lifetime. As a result, prices can be jacked up because it’s assumed you’ll continue to pay a premium out of allegiance. What’s more, you’ll ignore competing items, no matter what advantages they present. Wikipedia puts it best: “For example, if Joe has brand loyalty to Company A he will purchase Company A's products even if Company B's are cheaper and/or of a higher quality.”

Think of it this way: there are three types of oatmeal on sale - Quaker, McCann’s, and Generi-oats. They contain mostly the same ingredients, and are essentially the same shape, color and consistency. Quaker goes for $3 a box. McCann’s is $2 after a coupon. Generi-oats runs a mere $1.50. Since it’s habit and your dear ol’ Dad always did it, you buy Quaker without thinking twice. You’re down at least $1.50 because of brand loyalty.

Now, multiply that $1.50 by the number of items in your shopping cart. How much does brand loyalty cost you per trip? Per month? Per year?

What does this have to do with the “Healthy” part of “Cheap, Healthy, Good”?
Well, advertisers throw a LOT of resources into marketing processed food, meaning you have a better chance at becoming brand-loyal. Those products are generally less nutritious than whole foods like meats, produce, and dairy, which aren’t pushed as hard in commercials and print ads. So, not only do brand-name processed foods cost more, they can crowd fresher, healthier foods out of your shopping cart.

How to fight it
While advertising and some brand loyalty are nearly impossible to avoid, there are steps you can take to minimize their influence:

EVERYDAY LIFE: Flip off the TV. Mute commercials. Try to minimize advertising found around the home. Don’t prioritize brand names, especially in front of kids. Promote media literacy. Stress variety and try new things.

FOOD: Buy generic. Experiment with brands besides the ones you regularly use. Shop with coupons, which offer savings on a different brand each week. Use the circular, which varies discounts throughout the year. Cook from scratch. Purchase foods found around the perimeter of the supermarket. Cut back on brand-based cookbooks.

A caveat
You know what? Though they’re nearly twice the price, I find Ghirardelli chocolate chips tastier than Nestle. Inarguably, they make my cookies better. I’ve developed a brand loyalty to them. On the same note, I’m highly hesitant to switch my contact lens solution. Other products dry out my eyes, and I have an annoying habit of walking into sharp things when I can’t see.

There’s nothing wrong with brand loyalty if a product works for you, especially if you’ve tried the alternatives. It’s when that devotion is uninformed and automatic there can be an issue.

In the end
Brand loyalty isn’t catastrophic, and it won’t ruin any lives or hopes for the future (like say, smoking or riding the M Train naked). While it can be costly, both nutritionally and wallet…ally, knowing the facts and shopping smart is a stellar way of addressing concerns. If you’re interested in learning more, check out these resources:
  • Answers.com provides a deeper explanation of brand loyalty.
  • For hardcore shopping statistics, there’s this About.com article, and more from the Grocery Manufacturers of America.
  • For lots of somewhat frightening information on kids and advertising, check out the National Institute on Media and Family’s fact sheet.
(Photos courtesy of Global Package Gallery, The Wooden Porch, and Flickr member aqualilflower.)

Tuesday, February 19, 2008

Alcohol abuse continues to be in the news...

Here is another drug for what is a very large market, if you can get past side effects and related possible long term risks. It would be hard to tell because it will be pushed by drug reps before any long term large sample size studies are completed. I guess more of a search for guinea pigs.

On the other hand here is my approach to the issue with herbs, proven in actual studies on campus at a big party school.

New Herbal Remedy Developed for College Binge Drinking Can Help Reduce Campus Drinking and Associated Fatalities.

Well known natural health educator and consultant, Dr. Gayle Eversole, Founder and Director of Creating Health Institute of Pullman, Washington, has taken an active role to prevent binge drinking and other risky alcohol related behavior for those away at college.

November 1, 2004 “ Concerned about college drinking, Dr. Gayle Eversole developed an herbal treatment to help binge drinking and other risky behavior on campus.

In September, N22 Nutrition contacted Dr. Eversole to develop a formula to reduce muscle cramping and improve recovery rates for use in extreme athletic endeavors like Motocross racing. This formula, PUMPX, has resulted in greater than expected results,
as well as showing benefits for recovery in related sports injuries.

During development discussions the idea to create a formula to address the problems of campus drinking, in the wake of repeated incidents of campus deaths reported nationwide. 'Chalmer's Choice' Booze-Bust Balancer was developed based on remedies used in Oriental Medicine and traditional folk medicine for centuries.

Dr. Eversole has extensive experience in addiction treatment. She stated that "the pressures are great on campus and there is a great need to respond to the power of the college subculture in order to understand and respond to the dangers of college drinking behavior." Washington State University and the University of Idaho are located in the area of Pullman, WA. These two schools have recently experienced serious alcohol related incidents.

A recent study shows that excessive alcohol use is epidemic on campuses across America. Nationally, 1,400 college students die each year from alcohol-related
unintentional injuries, according to Harvard University.

The Harvard study also said two out of five students binge drink at least once a week and that besides the deaths, another 500,000 are injured while 600,000 are assaulted by someone who is drinking. According to the nonprofit group Drug Strategies, college students spend $5.5 billion a year on alcohol, more than they spend on non-alcoholic beverages and books combined. CNN reported that parents of college kids ranked binge
drinking as their greatest fear as far back as 2001.

College drinking is usually associated with random acts of stupidity and/or peer bonding, and it can sometimes be life altering when it challenges judgment. It can interfere with the body's ability to function properly and affect the heart, liver, lungs or brain, and can be life threatening.

College students often have a poor sense of self and identity, who may encounter the possibility of substance use in the family or mental health problem, are more vulnerable to binge drinking and associated behavior.

Dr. Eversole is a health writer and educator, medical herbalist, homeopath and nurse practitioner. Dr. Eversole has served as a consultant to business, governments and organizations. She has been a faculty member at several institutions of higher learning. She is also a consultant in legal and forensic nursing and a certified mediator and registered arbitrator. Eversole is a published author and presents a Natural Health program on net radio.

Dr. Gayle Eversole is available for commentary and interviews on this and many subjects pertaining to natural health and bridging the gap with mainstream medicine.


As far as my experience in community mental health, chemical dependency, psychiatric nursing and related areas, I believe that this is more of a spiritual issue. Working Step 12 in the AA model is they key to resolution of major portions of this problem. Current treatment, from my perspective maintains people at Step 3-4, serving the system not the client.

It might take a long time before we see change.

New drug can treat alcoholism: Sat Feb 16

A new drug can help alcoholics overcome their addiction by reducing stress-induced cravings, a study released Thursday has found.

There is already a drug on the market, Revia, which treats alcoholism by reducing the body's ability to enjoy its effects.

This new drug cuts cravings by taking the edge off of stressful situations which might push recovering alcoholics to pick up the bottle again.

Behavioral stress is a major factor in extending the "vicious cycle" of alcoholism, said lead author Markus Heilig, clinical director of the National Institute on Alcohol Abuse and Alcoholism.

That's because alcohol deprivation causes depression and increased sensitivity to stressful situations such as an argument with a spouse or tension at work.

"Alcohol is a particularly nasty drug because it actually makes you feel better, but it pushes you to feel worse once you're without alcohol," he told AFP.

The drug Heilig and his team tested targets an area of the brain, the neurokinin 1 receptor, which mediates responses to behavioral stress. It had previously been shown to reduce social anxiety but did not enter the market because results were inconsistent.

Helig and his team first tested its effectiveness on mice and then on a group of 50 alcoholics with anxiety problems who had been through detox and remained hospitalized for the four weeks of the trial.

Half were given a placebo and the other half were given the drug.

Cravings declined over time for all patients in the protected inpatient environment and were minimal in the majority of patients by the end of the study period.

However, those who had been drug showed a more marked improvement in the severity of their cravings when measured by self-reporting questionnaires, the assessment of their clinicians, and tests where they were exposed to socially stressful situations and then told to touch a bottle and smell their favorite alcohol.

Interestingly, there was no impact on anxious or depressive psychopathology which suggests that "the improvements observed might be specific for brain processes related to alcoholism," the study published online in Science Express concluded.

The drug also led to increased brain responses to positive imagery and lessened responses to negative imagery, something which a recent study showed predicts less alcohol consumption over the next six months, tests using MRI mapping showed.

The next step is larger clinical trials to see if the drug can be of assistance to alcoholics who do not suffer from anxiety problems.

Copyright © 2008 Agence France Presse.

 
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