Tuesday Megalinks: Besuboru Edition

Ladies and gentlemen, dust off your caps, yank that jersey out of winter storage, and turn up John Fogerty’s “Centerfield” – it’s baseball season. (Um, it’s also Cupcake Week on Martha Stewart Living, but we’ll try to repress that thought for the time being.) Thanks to Johan Santana and the prospect of a new ballpark for next year, it’s a good time to be a Met fan. In fact, I’ve almost successfully blocked memories out of last September. (Almost.) Anyway...

Building Nutrition: Eggs can be Healthy
Ahhh, the incredible, edible, something-else-that-ends-in-“dible” egg. Even though prices are rocketing up, those ivory ovals of glee still make for an economic meal. (For now, anyway.) Pick up a dozen today. Thanks to CFO for the link.

Casual Kitchen: The Dinner Party – 10 Tips to Make Cooking for Company Fun and Easy
Extensively stellar post on the art of the frugal, relaxing home-based shindig. My favorite rule: “never cook a dish for the first time for company.” Remember, always experiment on your family first; they’re the control group for the massive science project that is your life.

Chowhound: Tipping – Decent Food, Terrible Service
Given the reverse situation, I would mos def tip the waitress handsomely. But how do you let the chef know everything was aces when your server makes you ever-so-slightly homicidal? Is leaving a lousy tip enough, or does everyone lose? Decisions, decisions...

Consumerist: Surviving on 99-Cent-Store Food for a Week in NYC
This one’s been all over the news lately: intrepid reporter Henry Alford made seven days of dinners entirely from the items found in 22 local $0.99 stores. The verdict: it’s possible to do it, and to do it well.

Cookthink: 10 Ways to Use Up Leftover Fresh Herbs
Woot! This problem plagues my kitchen day in and day out, much like unwashed dishes and that weird black dust that emanates from our century-old radiator. These tips are solid, darlings. Thanks to Slashfood for the link.

Culinate: Cholesterol and Food
Neat little primer on the good, the bad, and the ugly of cholesterol, including how food can/will affect your numbers. And there's more on eggs (!): “eggs are not only an excellent source of protein containing important nutrients, they’re also very low in saturated fats.” To paraphrase something I read this week, but can't remember where, "Eggs: the best things to ever come out of a chicken's butt."

New York Times: Putting Your Kitchen on a Diet
In the olden days, clutter meant you had stuff, and you liked it, and you wanted to keep it. Now, it’s apparently indicative of a deep-seated psychological problem that can malevolently barrel into all aspects of your life, including weight and mental health. Free your kitchen and your mind will follow.

Serious Eats: Help Me with My Weekday Dinners
This constantly growing thread is packed with neato ideas for quick and comparatively simple Monday-Friday meals. Soup and Mexican food seem to dominate, but there are some neat suggestions for cross-cultural fare.

The Simple Dollar: Cosmetic Surgery as Investment
I’ve never seen this topic covered before on any pf blog, and it’s super interesting. Denise here just dropped 80 pounds and wants to boot her sagging skin via surgery. Problem is, it’s $17,000. What will she do? (I vote go for it, as long as her body’s stopped changing and she’s maintained the weight loss for awhile.)

The Simple Dollar: An Ode to the Inexpensive Bean
With apologies to Keats:
THOU still unravish'd can of beany-ness,
Thou foster-child of Goya and the time,
Brooklyn grocery guy, who canst thus stock up
A legume-y meal more fiber-y than our rhyme:

(Photos courtesy of nj.com and Flickr members Grumbler %-, and Reincarnated Poet.)

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Posted in: Links

Asparagus, Mushroom and Parmesan Frittata: Basements and Breakfast

Up until recently, our 109-year-old basement (a.k.a. the Ninth Circle of Hell) was the scariest place in all of Brooklyn. It was the kind of dusty, brick-lined dungeon where stairs threatened to splinter at every step and light bulbs blew for no reason at all. Only dirt, mold, and ghosts would have dared to call it Home, and in retrospect, I’m pretty sure it inspired The Blair Witch Project.

Yesterday, as part of the Most Productive Weekend in History, The Boyfriend, our two roommates and I decided to take a whack at it. We had already turned our backyard from Depression-era scrap heap into brick-lined paradise, and were dusty and daring (and dumb?) enough to keep the ball rolling. Four dust masks and a pack of contractor-caliber garbage bags later, we were hauling up armfuls of the former tenant’s decades-old detritus, which included, but was not limited to:

• Eight plastic boomerangs
• 300 pounds of free weights
• Two-dozen tiles of rock-hard linoleum
• Two car jacks
• Two broken fans
• Two broken chairs
• A hand-operated drill
• A rusty hatchet
• Four open bags of kitty litter
• Eight human heads

(Just kidding about that last one … maybe.)

All told, it took two or three hours to clean, organize, and attempt to sweep. Nobody died, and any spectre who sets up house down there will now be much more comfortable. Plus, everything we put outside on our stoop was snatched up by this morning, 300 pounds of free weights included. I love this neighborhood.

This was all a very roundabout way of saying this: to psyche ourselves up for Cellarfest ’08, we made a large, semi-opulent brunch of bacon, strawberries, Bloody Marys, toast, and Asparagus, Mushroom and Parmesan Frittatas. I wrote up another frittata recipe on the blog a few weeks ago, which was delicious but contained canned instead of cooked produce. This one uses fresh vegetables and a few more eggs to adequately hold the bulk. It is also delicious, and will most definitely tide you over for and terrible, terrible tasks that may lie ahead.

Oo – and I should mention: the asparagus is so inexpensive because I bought a bunch for $0.50 on the street in Chinatown. It was one of those, “La-di-da, I’m walking … I’m walking … have to get somewhere … oo, look a vegetable stand … enh, I’m late … still walking … wait, did that say asparagus for $0.50/bunch? … still walking, only backwards now … yes, they are $0.50/bunch … uh, ma’am, can I have 12 of these?” purchases. Thank you, Canal Street!

Asparagus, Mushroom, and Parmesan Frittata
Serves 4

1 tablespoon extra virgin olive oil, divided
8 small stalks asparagus (4 or 5 medium), cut into 1” pieces
1/3 lb white button mushrooms, cut into sixths
2 tablespoons chicken stock
1 cup minced onion
6 large eggs
2 large egg whites
1/3 cup grated parmesan cheese
salt and pepper

1) In a large oven-proof skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add asparagus. Cook for 1-2 minutes. Add stock. Add mushrooms. Cook until mushrooms have released their liquid, and then that evaporates. Put mixture in a bowl to the side.

2) Whisk eggs, parmesan, and salt and pepper to taste together in a small bowl.

3) Preheat broiler.

4) In the same skillet, heat remaining 1/2 tablespoon oil over medium-high heat. Add onion and cook about 3 minutes, until translucent. While this is happening, pat down the asparagus and mushrooms to remove some of the moisture.

5) Turn heat down to medium and add eggs. Without stirring, let eggs set for about 3 or 4 minutes.

6) When sides of frittata start to set (they’ll begin pulling away from the pan), sprinkle asparagus and mushrooms evenly on top. Cook for about 3 minutes more, until the top just starts to set.

7) Transfer pan to broiler and cook until top becomes light golden brown. This should take about 3 minutes, but check after 2 since broilers are different the world over. (Mine only took 2.)

8) Using a potholder, remove pan from broiler and set on top of stove. Loosen frittata with plastic spatula immediately (otherwise it will continue to cook), being careful not to tear the eggs. Plate and eat.

Approximate Calories, Fat and Price per Serving
212 calories, 13.7 g fat, $0.85

Calculations
½ tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.05
8 small stalks asparagus (4 or 5 medium), cut into 1” pieces: 16 calories, 0.2 g fat, $0.15
1/3 lb white button mushrooms, cut into sixths: 33 calories, 0.5 g fat, $1.00
2 tablespoons chicken stock: 11 calories, 0.4 g fat, $0.03
6 large eggs: 441 calories, 29.8 g fat, $0.90
2 large egg whites: 34 calories, 0.1 g fat, $0.30
1/3 cup grated parmesan cheese: 144 calories, 9.5 g fat, $0.75
salt and pepper: negligible calories and fat, $0.02
½ tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.05
1 cup minced onion: 48 calories, 0.1 g fat, $0.15
TOTAL: 847 calories, 54.6 g fat, $3.40
PER SERVING (TOTAL/4): 212 calories, 13.7 g fat, $0.85

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Posted in: Breakfast,Eggs,Mains

5 Billion in Sales: NO BENEFIT From Highly Advertised Drug

For so many years, at least ten, now we have been educating people to avoid cholesterol lowering drugs. The cholesterol myth is just that, and while the marketplace is gutted with a propaganda war over which cholesterol drug is better than the other, it boils down to the fact that you are really better off without them. Better off because of the lack of benefit and the very high risk of extremely serious side effects, along with higher risk of liver failure, cancer, Alzheimer's and death.

Quoted form the following article, one clearly can see that the cat is out of the bag, even a little bit more than before.

"While these corporations profited, Americans were left in the dark," Cuomo said in a written statement Sunday. "The millions who take this drug, taxpayers who subsidize its use through the Medicaid and Medicare programs, and Merck and Schering-Plough's investors deserve to know why it took so long for the results to be made public. This new information underscores our concerns and advances our investigation, which we will pursue aggressively."

Since niacin (vitamin B3), oats and other natural remedies, along with healthy fat in a healthy food plan, help maintain healthy cholesterol levels, one would ask, "Why bother?"

Cholesterol hype is just another way the masses are molded by advertising and misinformed doctors.

Doctors wary after cholesterol drug flop
By MARILYNN MARCHIONE, AP Medical Writer

Leading doctors urged a return to older, tried-and-true treatments for high cholesterol after hearing full results Sunday of a failed trial of Vytorin.

Millions of Americans already take the drug or one of its components, Zetia. But doctors were stunned to learn that Vytorin failed to improve heart disease even though it worked as intended to reduce three key risk factors.

"People need to turn back to statins," said Yale University cardiologist Dr. Harlan Krumholz, referring to Lipitor, Crestor and other widely used brands. "We know that statins are good drugs. We know that they reduce risks."

The study was closely watched because Zetia and Vytorin have racked up $5 billion in sales despite limited proof of benefit. Two Congressional panels launched probes into why it took drugmakers nearly two years after the study's completion to release results.

Results were presented at an American College of Cardiology conference in Chicago Sunday and published on the Internet by the New England Journal of Medicine.

Doctors have long focused on lowering LDL or bad cholesterol as a way to prevent heart disease. Statins like Merck & Co.'s Zocor, which recently came out in generic form, do this, as do niacin, fibrates and other medicines.

Vytorin, which came out in 2004, combines Zocor with Schering-Plough Corp.'s Zetia, which went on sale in 2002 and attacks cholesterol in a different way.

The study tested whether Vytorin was better than Zocor alone at limiting plaque buildup in the arteries of 720 people with super high cholesterol because of a gene disorder.

The results show the drug had "no result — zilch. In no subgroup, in no segment, was there any added benefit" for reducing plaque, said Dr. John Kastelein, the Dutch scientist who led the study.

That happened even though Vytorin dramatically lowered LDL, fats in the blood called triglycerides and a measure of artery inflammation — CRP.

Some doctors noted that hormone pills for menopausal women and torcetrapib, a promising cholesterol drug Pfizer Inc. recently abandoned, also lowered cholesterol but were found in big studies to raise heart risks, not lower them.

Another ominous sign was the decision Friday by other researchers to expand enrollment in a more pivotal study of Vytorin to 18,000 people because early results suggest it will be harder than anticipated to see if it is any better than Zocor alone.

"It will be 2012 — ten years after the drug was introduced — before we know the answer," said Dr. Steven Nissen, a Cleveland Clinic cardiologist who has no role in the studies and has criticized the drugmakers over the one reported Sunday.

Dr. Robert Spiegel, chief medical officer for Schering-Plough, said the study was done "with the highest integrity" and that doctors can believe the results "because of the time we took to make sure the data are right."

"We were disappointed that it was not a very balanced panel discussion" by the heart doctors who urged their peers to focus on more established treatments.

However, Kastelein said the data were far more consistent than anticipated and ample to show that the drug simply did not work.

"A lot of us thought that there would be some glimmer of benefit," said Dr. Roger Blumenthal, a Johns Hopkins University cardiologist and spokesman for the American Heart Association.

Many doctors have prescribed Vytorin without trying older, proven medications first, as guidelines advise. The key message from the study is "don't do that," Blumenthal said.

No one should ever stop any heart drug without talking with their doctors, heart specialists stressed.

However, doctors "should be thinking twice," said Duke University cardiologist Dr. Robert Califf. He takes the drug himself because he cannot tolerate the high dose of statins he otherwise would need.

Dr. James Stein, director of preventive cardiology at the University of Wisconsin-Madison, said many doctors prescribe Zetia and Vytorin because they seem to be safe ways to get cholesterol down quickly, without annoying side effects like flushing that some other medicines carry.

Stein, who has consulted for Schering-Plough, said that after six years on the market, it would have been good to see better results on a drug so many doctors believed would help, "but the reason we do research is so we don't have to rely on our 'beliefs' — we can rely on data."

The New England Journal also published a report showing that Vytorin and Zetia's use soared in the United States amid a $200 million advertising blitz. In Canada, where marketing drugs directly to consumers is not allowed, sales were four times lower.

Merck is based in Whitehouse Station, N.J.; Schering-Plough, in Kenilworth, N.J.

In addition to the two Congressional committee probes, New York State Attorney General Andrew Cuomo subpoenaed the companies in a similar probe in January.

"While these corporations profited, Americans were left in the dark," Cuomo said in a written statement Sunday. "The millions who take this drug, taxpayers who subsidize its use through the Medicaid and Medicare programs, and Merck and Schering-Plough's investors deserve to know why it took so long for the results to be made public. This new information underscores our concerns and advances our investigation, which we will pursue aggressively."

On the Net:
New England Journal: http://www.nejm.org
Cardiology conference: http://www.acc.org
Copyright © 2008 The Associated Press. All rights reserved.

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Mobile Phones More Dangerous than Smoking

Mounting evidence reported once again about the risks and hazards associated with wireless communication.

For all the doubters and complainers annoyed when you ask politely that they not wash you with their radiation, remember it is a choice. Should you choose to accept the risk of tumour, fine. Just keep a good six feet away from others and keep these darn contraptions away from children.

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Comments of the Week: The WAM Edition

Gigantic apologies for neglecting this last week. See, there were eggs and ham and a bunny and … never mind. I have no excuses. In contrition, this week’s Comment section has been super-sized. Keep reading for thoughts on the Pope, confrontation, food TV, and of course, Women Against Moist.

On Tuesday Megalinks (re: ruminating on the pope)

• Jen: does he watch his daytime pope operas? rinse out his mouth with spope? use his can popener?

On Touchy Subjects: Confronting Loved Ones about Weight and Money

• English Major: I am firmly in the camp that there is never a good reason to "intervene" in someone's weight stuff other than concern that the person in question has an undiagnosed eating disorder. Otherwise? They know already, and their choices are theirs. Money is a little different, though, I think, because I think many money troubles are genuinely related to a lack of information.


• Anonymous: All of your ideas sound spot on except for the part where in the end you cannot fix anyone. They have to fix themselves. Just make sure they know that if they ever decide to work on that area of themselves, you will be there to help. (Some people are better motivated to work on themselves alone, and then to surprise their friends with their results.)


• Stacking Pennies: People generally do know when they are overweight/unhealthy. I don't think a conversation would help. (the same thought applies to smokers. They know it is unhealthy and expensive, they know I wish they would quit because I love them... what does me telling them do?)


• Milena: I would add Do Seek Professional Help if problems get out of hand. It might give you the perspective you need to stay out of the situation, or the support to intervene appropriately. Also Do Create and Stick To Boundaries, if someone else's life choices interfere with yours, you can find the ways to keep your sanity and the relationship by maintaining boundaries.


• Anonymous #2: I think the biggest piece of advice I can give is to continue taking care of yourself and in the end recognize that adults make their own choices and must live with the consequences of those choices. It is good to express concerns, but in the end, you have to be strong enough to tell the truth and set your limits. Don't let a loved one's problems suck all the life and joy out of your own marriage/job/daily life. This is a hard balance to achieve with people you love.

On Free Cooking Lessons Part II: A Beginner’s Guide to TV Chefs

• Jaime: Quick Fix Meals with Robin Miller (Food Network) - This show annoys me to no end. The recipes and menu planning is actually decent, but I think it's godawful TV, and it's just not worth it. (I know, this isn't about watchability as much as learnability, but I have trouble learning when I'm trying to poke her eyes out with a fork.)


• Paid Twice: If you think Rachael Ray is annoying, Neely woman is way worse. Food to get yourself a man! This is food to get your man! And the husband just simpers. The food might have been good but I spent most of the show wanting to punch her so I didn't notice.


• Auntcy1: Sara Moulton … has a new show on, I think the Discovery Channel, you can find the info on her website.


• Liz: Mark Bittman's PBS show is more of a travelogue; fun and somewhat educational to watch but not much instruction going on. I love his How to Cook Everything book, though.


• Julia: I've seen PartyLine with the Hearty boys, and while they make some good food, they tend to bicker which I find annoying. If that doesn't bother you, you might like it.


• Cindee: I find Simply Delicioso simply hateful. She is more annoying than Rachael Ray and her cooking is very semi-homemade. Bittman is terrific. Nigella's foodgasm style is just over the top now. Her old show was much better.I like Robin Miller too. She's soothing. Her theme song, however is like a bad sitcom opener.


• Arkay: Nigella Lawson of Nigella Feasts and other various shows: when given an opportunity to watch an attractive, self deprecating British woman with a lovely round bottom cook while wearing a silk robe, I TAKE IT. Her food is easy, and my go to food for those nights we are trying to make a quick or simple, but delicious, meal for friends.


• Chocoholic: On the shows you haven't seen, Jamie at Home is great! I love it. I've made two things from the show so far. It's good if you enjoy looking for fresh ingredients but sometimes you may need to look up what he says on a British slang glossery.


• Marcia: I like the Take Home Chef (Curtis Stone). He's cute, fun to watch, but I've never been tempted to make his recipes.


• Anonymous: PBS has a show called New Scandinavian Cooking with Andreas Viestad that I love. He's is like a younger, clumsier, but no less enthusiastic Alton Brown. As for Paula Dean, I love her show. The loopier she is, the better she is. I always assumed she had a bottomless Mint Julep just off camera.

On It's Moist: Alex’s Slightly Altered Light Chicken and Mushroom Marsala

• Jody: Eew, I hate the word "moist" more than the words "blouse" and "panties". Who knows why.


• Jody #2: I HATE the word moist … my whole family mocks me for it and make jokes that include all the gross words I hate strung together - one of their favorites being "moist panties" - could you just gag all over the place???

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Posted in: Reader Comments

Roasted Asparagus with Poached Egg & Parmesan: It's Springtime for Vegetables (and Germany)

Two quick things before today’s recipe:

1) Last December, I posted a recipe for Wacky Cake, a vegan chocolate delight guaranteed to caress your taste buds like a gentle, fudgy lover. As I’m dumb, there was a typo in the calculations and I listed a single teaspoon of vinegar at $0.93. It should have been $0.03, which makes the final per-piece total a staggering $0.09 (instead of $0.17). Just another reason to go home and bake 12 of the dang thing.

2) I’m reading A Cook’s Tour by Anthony Bourdain right now. I loved Kitchen Confidential SO HARD, and I think I’m liking this even more. The guy can flat-out write, and his cultural observations are as riveting and funny as his culinary insights. I want to make out with his brain. Has anyone read his fiction stuff? Is it as good? Do tell.

Anyway, business. We’re edging slowly into Spring up here in NYC, which means between the tri-weekly monsoons, it’s possible to steal out and gaze in anticipatory wonder at the first green vegetables of the season. Salad greens are making an appearance, as are artichokes and baby garlic. But even better are the asparagus. They’re going at local supermarkets for under $2, and in Chinatown for $0.50 a bunch. ('Round here, this is the grocery equivalent of buying a Lexus for a twenty you found on the street.)

Inspired by this inexpensive onslaught of emerald stalky things and this post from The Kitchn, I decided to try Roasted Asparagus with Poached Eggs and Parmesan.

AND I LOVED IT.

Loved it loved it loved it loved it loved it loved it.

The Boyfriend did, too. I’ll be serving it to his parents when they come to visit in May, because I want them to think nothing but wonderful things about me. (I’m an excellent housekeeper, Nobel Laureate, fart rainbows, etc.) The parmesan and breadcrumbs give it a light, crunchy crust, while the egg, poached to perfection via the whirlpool method, drowns everything in a yolky, creamy pool of magic. Gah. I want more right now, but alas, am stuck at work. Thanks a lot JOB, a.k.a. You Which Allows Me to Survive but Deprives Me of Time I Could be Making Asparagussy Wonderment.

Oh, and hey - a tip, should you try it yourself: if there’s a Trader Joe’s nearby, get thee hence. Their large eggs are only $1.79/dozen, and that beats any of BK’s local competition by at least 60 cents. (“BK” is Brooklyn, not Burger King in this case.) I think it might be comparable ‘round the country.

Roasted Asparagus with Poached Egg & Parmesan
Serves 4
Adapted from The Kitchn.

1 Tbsp. olive oil
20 asparagus spears, trimmed (or tough ends snapped off)
2 Tbsp. breadcrumbs
1 tablespoon salt
1 teaspoon unflavored vinegar
4 large eggs
2 ounces grated parmesan
 (optional: 4 strips thinly sliced prosciutto)

1) Preheat oven to 400°F. Line a baking sheet with aluminum foil.

2) In a small bowl, toss asparagus with oil to coat. Salt and pepper to taste. Place on baking sheet. Roast around 10 or 11 minutes, until asparagus is tender. Sprinkle veggies with bread crumbs and then stick it back in the oven for 5 more minutes. Remove from oven, split among 4 plates, and keep warm.

3) While asparagus is roasting, "bring 2 quarts of water to a boil with vinegar and salt." Drop heat to low. When it becomes a simmer, make a brisk, gentle whirlpool in the water with your spoon. "Crack an egg into a cup." Slowly add egg to whirlpool. (It should migrate towards the middle.) Do the same thing for egg #2, stirring every so often to keep the whirlpool going.

4) Cook between 3 1/2 and 4 minutes. When finished, with a slotted spoon, lightly place one on each plate of asparagus. Sprinkle parm on top, and prosciutto if using. Salt and pepper to taste. Serve.

5) Starting from Step 2, repeat process for eggs #3 and #4.

Approximate Calories, Fat, and Price Per Serving
201.5 calories, 13 g fat, $0.94

Calculations
1 Tbsp. olive oil: 119 calories, 13.5 g fat, $0.08
20 asparagus spears: 90 calories, 0.5 g fat, $1.99
2 Tbsp. breadcrumbs: 55 calories, 0.8 g fat, $0.03
1 tablespoon salt: negligible calories and fat, $0.02
1 teaspoon unflavored vinegar: 3 calories, 0 g fat, $0.03
4 large very fresh eggs: 294 calories, 19.9 g fat, $0.60
1 2-ounce piece Parmesan cheese: 245 calories, 16.3 g fat, $1.00
TOTAL: 806 calories, 51 g fat, $3.75
PER SERVING: 201.5 calories, 13 g fat, $0.94

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Posted in: Breakfast,Mains,Sides,Vegetarian

More Fooling the People

AVISTA Utilities, the City of Spokane, WSU and the (questionable) Lands Council want people to buy into replacing incandescent light bulbs with mercury and EMF toxic CFL bulbs.

We have been educating about the risks of these bulbs - AND YES, THEY ARE A HAZARDOUS WASTE PRODUCT - for a few years now, seemingly with little impact.

We don't suggest these bulbs, especially inside your home. We prefer turning off the light switch when you leave the room, LED and wide base PAR Halogen bulbs.

Here is a site providing recycling information as these CFL bulbs CANNOT BE PLACED IN REGULAR TRASH. Lamp Recycle

Read Article from Scientific American on Toxic Bulbs

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CHG Favorites of the Week

Blog of the Week
101 Cookbooks
Along with Chocolate & Zucchini and Orangette, Heidi’s journey through her own culinary library is probably one of the three best-regarded foodie blogs on the ‘net. Naturally, the pics are beautiful, but the recipe archive goes back to 2003, making it one of the most extensive comps around. So nice.

Comedy of the Week
Cabbage Head from Kids in the Hall
Oh, sweet Canadian comedy, how I love thee. Bruce McCulloch’s repellant recurring character is part of what made KITH so great: he’s odd, but still slightly alluring. Just like Mark McKinney in that dress. Hawt.

Organization of the Week
The Girl Scouts
I was a member of GSoA from age eight through my senior year of high school, and I loved every single second of it. Girls Scouts exposed me to cultures, people, and experiences I never would have met or seen otherwise. 12 years later, I’m still friends with half the women in my troop, many of whom have kids of their own. There might be brownies or juniors combing your ‘hood slinging Samoas right about now, and while they’re not exactly the healthiest foods in the world, the money goes to one of the best organizations on the planet. Indulge.

Quote of the Week
“I don’t return fruit. Fruit’s a gamble. I know that going in.” – Jerry Seinfeld

Tip of the Week
Keep a black Sharpie in the kitchen for quick labeling of freezer bags and plastic containers. It’s neat! It’s convenient! (And you can doodle on the refrigerator.)

Untried Cheap, Healthy Recipe of the Week
Chicken with Shallot Apricot Sauce at The Kitchn
Oh boy, I can not WAIT to try this. Doesn’t the purpleness of the shallot just complement the chicken so well? Who took this picture? Must … learn … from them.

Video of the Week
The Runaways – “Cherry Bomb”
Watch and rejoice as a gang of early ‘80s teen punk chicks absolutely rawk the sawks off their male counterparts. Featuring a very young Joan Jett, who looks almost exactly the same like, 30 years later. I covet her genes/jeans.

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Posted in: Links

Touchy Subjects: Confronting Loved Ones about Weight and Money Problems

Even in 2008, there are certain issues Not Discussed – problems we don’t bring up, lest they cause discomfort or even worse, hurt feelings. Two of the biggest, that affect most of us in our day-to-day existence, remain weight and money. All too often, we’re reluctant to talk about our own health and fiscal situations, never mind voicing concerns about a loved one’s. Yet, despite our reluctance to broach the subjects, none of us want a brother who dies at 45 of a heart attack or a grandma who has to panhandle for tea.

So, what do we do when a friend or family member’s financial or weight predicament threatens to spiral out of control? What do you say to your 65-year-old father who puts on 100 pounds in five years? How do you tell your mom you can’t support her if she has no savings when she retires? Simply, how do we confront a loved one about a problem that could seriously affect his or her well-being?

The short answer: be honest.

The long answer: well, read below.

See, I feel that dire, near-emergency health and money circumstances necessitate action, and that confrontation is vital when the stakes are that high. We waste so much time pussy-footing around out of propriety and politeness when open, caring communication might actually solve the dilemmas at hand. You absolutely don’t have to agree, though, and I’d love to hear from readers with differing opinions. (Er … and similar opinions, too. I like being agreed with.)

But before we kick off the DOs and DON’Ts of confrontation, know I’m not a psychologist, nutritionist, or financial planner. In other words, I’m not qualified IN THE LEAST to give this kind of advice. It comes from a combination of personal experience, total speculation, and a few hours of research. Use at your own risk, and holy moly, please don’t sue.

DO come from a place of concern. Why are you raising the issue? Is it out of personal gain or of genuine love and caring? The answer to these questions will dictate much about how you proceed.

DO make absolutely sure you want to go ahead with this. Serious weight and finance conversations are not the kind you want to have off the cuff. Self-worth, vanity, addiction, personal responsibility, stress levels, history, habit, family, and peer pressure are just a few of the exciting issues that can play into the discussion. If you’re willing to deal with them – aces. If not, perhaps there’s another solution.

DO consider approaching as a group (or at least taking a consensus). When multiple friends or family members raise an issue with a loved one, it can emphasize the urgency of a message and make it clear that more than one person sees the problem. (Strength in numbers and all.) However, before you sit down and talk, ensure that the group is all on the same page, with the same concerns and same positive solutions. You never want to dogpile on someone who’s probably already pretty down about herself.

DON’T cry wolf. A ten-pound gain and/or $200 debt aren’t tragedies. It’s when someone’s health or well-being are in serious danger you might want to raise a red flag. Calling out a minor bump in the road can cause resentment and make you seem like a busybody.

DON’T wait until the last minute. If you are truly concerned about someone’s weight or fiscal situation, the time to make your point isn’t during her foreclosure or his third bypass surgery. Voicing worries early can help prevent obstacles down the road.

DO time it right. Holidays and major life events cause enough stress as it is. Piling on, “Bro, I’m concerned about your six-figure credit card balance” won’t help. Pick a low-key afternoon or quiet lunch to start the conversation.

DON’T assume they don’t know already. Odds are that someone deep in debt or seriously overweight is 100% aware of his situation. What’s more, realizing that others are conscious of the predicament can be severely embarrassing. That’s why delicacy, sensitivity, and caring are the names of the game.

DO consider consulting a professional. If you’re feeling nervous or lost about where to begin, a therapist, doctor, or clergyperson can guide the way.

DO rehearse the conversation. Rushing into important talks without a clear idea of what to say can leave all participants confused and angry. Think about your message. Frame it honestly and positively. Practice delivering it in the kindest tone possible. Anticipate responses. This isn’t a debate, but going in with all your ducks in a row can only facilitate dialogue.

DON’T be judgey. You are not the moral authority here. Casting aspersions or telling someone her behavior is a result of personality failure can make her defensive, angry, and/or sad. Justifiably so. It also makes you a jackass.

DO be honest. Voice your concerns openly and kindly. Listen. Ask questions. Answer questions. If the situation affects you – like if your parents are flat broke and on the verge of retirement – say it.

DO speak wisely. Your choice of words could dictate everything about how the talk is going to go. “You’re an idiot with money!”/”Your behind is bigger than the sun!” will not get the discussion anywhere. Avoid insulting language.

DO use lots of “I” sentences. Relying on your own experiences is a great segue into talking about a loved one’s. Try it: “Ma and Pa, I recently became super-interested in my 401K. It’s really neat. How do you guys do yours?” or “Sis, I have a really hard time maintaining my weight. Can I talk to you about it?”

DO expect resistance, but take it in stride. “It’s none of your business,” “I’ll never lose 100 pounds,” or “Don’t you have your own money problems, Miss Unemployed Since Christmas?” are just a smattering of the exciting defensive responses you can anticipate when confronting a loved one about a major issue like this. Don’t take it as a personal attack. Accept it, make your points gently, and keep moving.

DO understand extenuating circumstances. Did this person just have a baby? Did someone close to her pass away? Did he have a car accident? Major life changes can have a profound impact on financial and physical health. Sometimes, they’ll take a lower priority to just getting through the day alive.

DON’T harp on it. Nagging gets no one anywhere, ever. I think my sister still smokes purely because I yell at her every time she does. Make your point and move on.

DON’T expect instant results. Understand that people change when they want to, not when you want them to. It’s one thing to express concern, it’s another to demand immediate satisfaction.

DO take baby steps. If your loved one is on the same page, offer assistance, and help them make incremental changes. Rome wasn’t built in a day, or even 40 days. It probably took decades, and even then, it wasn’t perfect. Weight and finance problems can take entire lifetimes to build up, and need additional days, months, and years to get better. Any progress is good progress.

And that’s it. But I’d love, Love, LOVE to hear readers’ opinions on this. Have you had to speak to a loved one about their weight or money? What did you do? How did it go? Have you tried any of these strategies? Did they work? What would you change for next time?

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Posted in: Do-Gooding,Health

Tuesday Megalinks

Bitten: The Best Cookbooks
Mark Bittman is looking to update his master list of the 50 all-time greatest culinary tomes. At last glance, comments numbered 372. Go have your say!

Chief Family Officer: April Fools Ideas for Parents
Muahahahahaha … wonderfully crafty, semi-evil pranks to play on those tiny humans who hang around the kitchen begging for food. Green eggs, blue milk, and mashed potato sundaes abound.

Cooking Light: Greatest Hits – 2008
Staff picks so far this year. Potato Chips with Blue Cheese Dip looks like a delicious, delicious winner, so you'll excuse me while I mop up this drool.

Consumerist: Readers Write in With Examples of More Shrinking Products
Brawny’s not looking so Brawny these days. And Skippy ain’t dang skippy no more, either. And as for Quilted Northern … um, I have no joke here.

Consumerist: Use a Price Book to Save Money on Groceries
Yay! Consumerist caught on! Alas, the comment section is having their way with my beloved price books. Read! And tell the peanut gallery how wrong they are!

Culinate: Chickpea Central
Doesn’t “Chickpea Central” sound like a delightful train station? Like, “Welcome to Chickpea Central, I have your hummus right here Mrs. Clooney.” (How you know it’s a fantasy: not because it’s a railway hub made of garbanzo beans, but because George took me as his beloved. Sigh. We will BE TOGETHER, George. Oh yes … WE WILL BE.)

Culinate: Pasta Parade – Which shape for which sauce?
Oo! Neat little guide to starch/sauce pairings in which farfalle is dubbed “the most fanciful of pasta shapes.” Also: curious and whimsical.

Eater: Bastianich to Serve the Pope
Lidia’s feeding Benedict! Crazy! Apropos of nothing, on New Year’s Eve 2006, my friend M and I came up with a list of what the Pope does on a day-to-day basis: he eats Pope Tarts, watches Pope-rah, and washes with Pope on a Rope. (We were drinking, see.)

Festival of Frugality #118: My Dollar Plan
This week's theme: the alphabet. Specifically, those letters that spell "frugal." Clevah.

Get Fit Slowly: Amazing Rapid Weight Loss Stories
I go back and forth on TBL. Dropping 10 pounds a week isn’t healthy by any measure. On the other hand, they do it through diet and exercise, it’s inspiring for a lot of people, and there is something delightfully wicked about posting contestant names on vending machines.

The Kitchn: Eggs, Eggs, and More Eggs – Best Egg Recipes and Products
Oh WOW that Roasted Asparagus with Poached Egg and Parmesan looks mighty tasty. Also? When you stare at the word “egg” too long, it starts to look like an alien.

Make it From Scratch Festival #57: Applehead
MiFS founder Stephanie’s husband Tim hosts this week’s edition in beautiful black and white. (P.S. Describing Tim’s identity reminded me of the following exchange from Spaceballs, a.k.a. My Favorite Movie in Third Grade:
Dark Helmet: I am your father's brother's nephew's cousin's former roommate.
Lone Starr: What's that make us?
Dark Helmet: Absolutely nothing!)

SF Gate: How to be a foodie without breaking the bank
Link of the week! Superb article about a hardcore gourmand who’s dealing with a salary cut through frugality and resourcefulness. My favorite sentence: “Given her budget, she could just subsist on peanut butter sandwiches and ramen, but for her, food goes deeper than merely filling her belly.” Yes! That’s it! Thanks to Slashfood for the link.

Simply Stated: Healthy Eating – What’s it to You?
Wow. Good question. The Real Simple blog asks readers to define their ideas of what constitutes a happy-happy nutritionally sound diet. There’s even a poll!

Wall Street Journal: Cutback Cuisine
This just in: food costs are up, and restaurants have to make do the best they can. Expect a lot of gourmet spaghetti in the near future.

(Photos courtesy of Flickr member Sakurako Kitsa, whyy.org, and manolomen.)

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Posted in: Links

Parsley Shallot Sauce: The Glory of Green

My apologies for the last couple of days, dear readers. I’ve been horribly delinquent with the blog due to a combination of Easter, work, and trying to pick up “Lost” in its fourth season. (Note: not a good idea. Every 15 minutes or so an event transpires where The Boyfriend yells, “AUUUUGH! NO WAY!” and it’s like, a guy mopping or something. He assures me that it has gigantic meaning in the context of the series, but … mopping. Yeah.)

Anyway, we were down in Virginia this past weekend to visit his family/play Throw the Rock with his gobsmackingly adorable nephew. (Seriously, this kid makes Suri Cruise look like the Elephant Man.) ‘Twas a lovely time, as it’s a lovely place, and they’re lovely people (also: cutthroat card players). And while there were many highlights, my favorite was a conversation with a local three-year-old, during which I learned the following:

1) “The Eastew Bunny was heah last night.”
2) “I have DIAWHHEA.”
3) “Diawwhea HUWTS.”

Too true, kid. Too true.

All the festivities kept me from cooking anything, much less anything resembling health food. Fortunately, I had a banked recipe in my back pocket for just such an occasion. (Note: not literally. A back pocket full of recipes would be silly, not to mention hard to sit on.)

A few weeks ago, The Boyfriend and I were experimenting with pork. We made Ellie Krieger’s Herb Roasted Pork Loin with Parsley Shallot Sauce twice, and both times, the roast was unbearably dry. It was a shame, because the Parsley Shallot Sauce was really, really, really fargin’ good. So good, in fact, we both ate it with a spoon afterward. And usually it’s just me doing that.

Two pig-based meals later, we finally got the cooking methods and temperatures down for the pork (seen here). Alas, we had moved on to other toppings. Well – now, Parsley Shallot Sauce gets its due. The recipe is listed below in all its green majesty, awaiting your roast. I promise, at the very least, it will not give you diawhhea. Because that would huwt.

(Oh yeah - please note that I only made a third of a batch [listed here] because it’s just TB and I eating. The proportions on Ellie’s site are designed to serve a much larger crowd.)

Parsley Shallot Sauce
Makes 3 servings (good enough for a 1-lb roast)
Adapted from Ellie Krieger.

1/2 cups lightly packed flat-leaf parsley leaves
2 teaspoons coarsely chopped shallot
1 tablespoons Dijon mustard
2 teaspoons extra-virgin olive oil
2 teaspoons water
2/3 teaspoons fresh lemon juice
1/16 teaspoon salt
Freshly ground black pepper

1) Add all ingredients to a blender. Puree until pretty smooth. Serve over pork, as prepared here. 

Approximate Calories, Fat, and Price Per Serving
38 calories, 4.7 g fat, $0.44

Calculations
1/2 cups lightly packed flat-leaf parsley leaves: 11 calories, 0.2 g fat, $0.66
2 teaspoons coarsely chopped shallot: 5 calories, 0 g fat, $0.25
1 tablespoons Dijon mustard: 15 calories, 0 g fat, $0.17
2 teaspoons extra-virgin olive oil: 79 calories, 8.9 g fat, $0.06
2 teaspoons water: negligible calories and fat, free
2/3 teaspoons fresh lemon juice: 3 calories, 0 g fat, $0.17
1/16 teaspoon salt: negligible calories and fat, $0.01
Freshly ground black pepper: negligible calories and fat, $0.01
TOTAL: 113 calories, 14.1 g fat, $1.33
PER SERVING (TOTAL/3): 38 calories, 4.7 g fat, $0.44

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Posted in: 15 Minutes or Less,Dips and Sauces,Vegan,Vegetarian

Fooling the people is a full time occupation

This is a very good comment in regard to the real purpose behind The "Race" and The "Walk".

The drug companies LOVE walks, races, etc. for purpose of raising money for research. They will research into infinity as long as the public doesn't demand the truth. THEY want the money and THEY will continue to dole out medication after medication -- all with serious side effects all the while encouraging the medical profession to dismiss pleas for common sense methods practiced by alternative practitioners.

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RISK: Exposure to information-carrying radio waves

Off the Record
By KYRA GOTTESMAN
Article Launched: 03/21/2008 10:41:13 PM PDT

Ch-ch-changes. Life's full of 'em but the odd thing is that you never expect them. Even, as Buddha says, when you know "everything changes, nothing remains without change," it doesn't make any difference. Change ” good or bad ” is always disconcerting.

And while it's rarely possible to alter the winds of change, you can adjust your sails to reach your destination providing, of course, that you know where you're going in the first place and you're the captain of the ship and you know how to sail and no sudden storm blows in and the boat doesn't have any leaks and ... OK, never mind. Let's just leave it as change is tough.

I always feel as if I've undergone a molecular re-arrangement when something changes. Of course this could also be the result of frequent cell phone use.

Researchers are now able to show that molecular changes do take place in your body during exposure to information-carrying radio waves, such as those from your cell phone. (Of course sometimes it's not just the radio waves themselves as it is the actual information they are carrying that does the evil deed: "We regret to inform you that on Tuesday we had to put your dog to sleep and today we had to do the same to your horse." Instant molecular re-arrangement leading to the writing of what is sure to be a classic country-western tune. What else can you do when your horse and dog both die in the same week?)

OK, back to the science.

Apparently British scientists exposed 10 female volunteers to radiation at 900 megahertz from GSM phones to simulate an hour-long phone call. They screened 580 different proteins in their skin cells and found that the amount of two proteins were altered in all of the volunteers: one protein increased by 89 percent, the other decreased by 32 percent.
This study showed that even without heating, molecular level changes take place in response to exposure to cell phone frequency electromagnetic radiation.

So what does all this mean? Well, frankly, I haven't the foggiest idea but it doesn't sound good. Especially when combined with other resent research that indicates exposure to cell phone (or WiFi) information carrying waves can stimulate your cellular receptors causing a whole cascade of pathological consequences.

E-gads! Pathological consequences! Again, can't be good.

Some of these consequences, it's reported, include headaches, fatigue, sleep disruption and short-term memory loss.

Ahhhhhh, that explains it.

And here I thought the headaches were do to regularly clunking my noggin on the saddle rack in the tack room and the fatigue was from doing my daily exercises — what I call my "get ups, stay ups and fall downs." I get up every morning at 5:30 a.m. and stay up all day until I fall down at about 11 p.m.

And I never would have thought to blame my sleep disruption on my cell phone. I always thought it was my bladder calling to wake me up. Shows ya what I know. And short term memory loss ... uh ... What was I talking about?

Oh yeah, ch-ch-changes. It's true that they are never easy but equally as true, they are never permanent. So the best you can do with change is ... Just roll with it, baby.

Oh, and avoid hour-long conversations on your cell phone.

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The Autoimmune Epidemic: Bodies Gone Haywire in a World Out

Worth reading, especially if you are one of those people who buy in to the latest mainstream media reports on corporate propaganda that EMF is something that does not effect health.

Donna Jackson Nakazawa

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Posted in: autoimmune,Donna Jackson Nakazawa,epidemic,natural health news

Health Hazards from Electromagnetic Fields

Subject: Dialogue on Electromagnetic Fields and Health

There are four educational notices on this page, which relate to electro magnetic radiation and its effects on health. I encourage you to take part in any or all. The first notice is about an open dialogue on electro magnetic fields and health which is being held at Brock University on April 9th.

The main administrative building at Brock University is a tall office building which is also the highest location in the city. On the top of this building, are many antennas providing cell phone service and other broadcasting services. The electro magnetic radiation on the campus is extremely high and there are several staff members with severe illnesses which may be caused by the high radiation levels. Some students have also reported unusual illnesses when attending the university.

Martin

April 9th 2008
Dialogue on Electromagnetic Fields and Health
Dr. Magda Havas and Dr. Tony Muc
1:10 to 2:40 in Room - Pond Inlet, Brock University, St Catherine's, Ontario

Electromagnetic Fields and how they affect humans and other organisms is addressed from two different perspectives. Dr. Greg Finn will moderate this town hall meeting - two 15 minute presentations followed by a Q&A session.

Dr. Magda Havas: We have been using electromagnetic energy in the form of electricity since the invention of the light bulb, but our growing reliance on electronic devices and wireless technology has increased our exposure to a broad range of electromagnetic frequencies especially during the past three decades. A growing scientific body of research documents biological effects and adverse health effects at levels well below the current Canadian guidelines for both power line frequency (60 Hz) magnetic fields and radio frequency radiation (kHz to GHz range). However, neither Health Canada nor Industry Canada have recognized the need to reduce existing guidelines to reflect the scientific evidence.

Studies show increased risk of various types of cancers with exposure to both magnetic field (60 Hz) and radio frequency radiation; miscarriages; increased calcium flux; increased permeability of the blood brain barrier; DNA breaks; changes in melatonin levels; increased production of stress protein; increased plasma glucose among diabetics; and symptoms of electrohypersensitivity (EHS). Those who suffer from EHS have difficulty when they are exposed to electromagnetic energy associated with computers, mobile phones, wireless routers/computers/antennas and certain types of energy efficient lighting. Their symptoms include any combination of the following: chronic fatigue, chronic pain, sleep disorders, skin disorders, neurological disorders, tinnitus, eye problems and/or digestive problems. With approximately 3% of the population severely affected and another 35% moderately affected by this energy, we have a serious environmental/health crisis emerging.

Dr. Tony Muc: Electromagnetic energy has been an integral part of nature since the
instant of creation of the universe as we know it. Indeed it may well be that the discharge of electric fields in the atmosphere and ultraviolet radiation from the sun were instrumental in the creation of life itself. At the present time humankind's knowledge of and experience with electromagnetic energy spans a range of 22 orders of magnitude. That range is only exceeded by those associated with space and time. Humans have built-in detectors of electromagnetic energy. The most important such detectors are our eyes (our skin is another). But our eyes only work over one third of an order of magnitude. That's only a tiny window on the whole spectrum of electromagnetic radiation and the fields associated with the generation, distribution and use of electromagnetic energy in all its forms.

Recent centuries, say since Newton's time, have seen a gradual growth in scientific knowledge related to electric and magnetic fields, how they are related to each other in the form of electromagnetic fields and how all three are related to humans and other organisms. Recent decades, say since Einstein's time, have seen an explosion in applications that exploit various properties and features of electromagnetism to benefit modern society in innumerable ways in medicine, in communications, in industry, in commerce and, sadly, in war (yes, waging war effectively is a benefit to a ?hawk?). And, as with all aspects of human endeavour, along with benefits have come costs. What are the benefits and to whom do they accrue? What are the costs and who pays them? The ?eternal? elements of the debates that rage over occupational and environmental health and safety issues everywhere be the agents physical, chemical or biological. And, unfortunately, the debates rage between polarized groups: union vs management, environmentalist vs industrialist, liberal vs conservative, ?conventional? medicine vs chiropractic or homeopathic or ?traditional? medicine and so on. As a consequence, in these primal societal and often personal power struggles, it is all too often the case that the baby - science - gets thrown out with the bath water. One must wonder what form of logic is operating when the foundations of society's present achievements are dismissed or ignored by those who claim a crisis? is emerging.
---------------------------------------------------------------------------­----
Item #2
Information about the forthcoming certificate-granting EMF workshop in
Vancouver next month, is attached.
Please be advised that we have also set the date for the next Toronto
EMF workshop.
There is a significant discount for early-bird registration of $100.
Registration can be made toll-free at: (888) 639-7730.
Dr. Andrew Michrowski
---------------------------------------------------------------------------­---------
Item #3
Here is some information for you about courses/seminars.
General Website:
http://www.buildingbiology.net/
Most recent seminar and courses:
http://www.buildingbiology.net/20bubico.html
**Rob Metzinger**
www.safelivingtechnologies.ca
---------------------------------------------------------------------------­------------
*Item#4*
*Subject:* conference on EM sensitivity

There will be a meeting to discuss electromagnetic sensitivity on March
30th 2008 between 1:00 and 2:30 pm. The speaker is Stéphane Belainsky.
Location - TEVA, 5143 Décarie Blvd, Montréal, Quebec.

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Just listening to phone calls may impair driving

NEW YORK (Reuters Health) - Simply listening to someone over a mobile cell phone while driving may distract the brain enough to cause an accident, a new brain-imaging study suggests.

Previous studies have suggested that drivers who use cell phones run a greater risk of accidents, and that hands-free phones do not appreciably lower the odds.

The new findings, reported in the journal Brain Research, cast further doubt on the idea that hands-free cell phones are safer for drivers. Just the act of listening, researchers found, appears to divert much of the brain resources that would normally go toward navigating the road.

The study included 29 volunteers who used a driving simulator while inside an MRI brain scanner. Participants steered along a winding "virtual" road, once with no distractions and once while listening to various sentences and trying to decide whether they were true or false.

The researchers found that in the second scenario, the drivers' brain activity changed -- including a 37 percent drop in activity in the parietal lobe, a brain area involved in spatial sense and navigation.

Moreover, this shift in brain activity was accompanied by an increase in driving errors; drivers tended to drift more in their simulated lanes and were more likely to hit the virtual guardrail.

"Drivers need to keep not only their hands on the wheel; they also have to keep their brains on the road," lead researcher Dr. Marcel Just, of Carnegie Mellon University in Pittsburgh, said in a statement.

According to Just, conversing on a cell phone may well be more distracting than listening to music or to someone in the passenger seat, for instance.

"Talking on a cell phone has a special social demand, such that not attending to the cell conversation can be interpreted as rude, insulting behavior," he explained.

In contrast, a passenger in the car can recognize when the driver needs to focus on the road, and may stop talking. Listening to music, for its part, does not require the cognitive processing necessary for having a conversation and can be more readily tuned out.

Because driving and listening rely on different brain networks, some scientists had speculated that the brain could handle both tasks at the same time. But the current findings, according to Just, suggest that there is only so much the brain can accomplish simultaneously.

"Drivers' seats in many vehicles are becoming highly instrumented cockpits," he noted, "and during difficult driving situations, they require the undivided attention of the driver's brain."

SOURCE: Brain Research, online March 5, 2008.

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Yes, Breast Cancer Rates are on the Rise

State of the Evidence 2008:
The Connection Between Breast Cancer and the Environment

Edited by Janet Gray, Ph.D., published by the Breast Cancer Fund

State of the
Evidence 2008

Download PDF »
Order printed copies »
Read the executive summary »

Advocate's Guide to State of the Evidence

Download PDF »
Order printed copies »
Learn more about the Breast Cancer Fund's policy and research recommendations »

Breast cancer incidence rates in the United States increased by more than 40 percent between 1973 and 1998. In 2008, a woman's lifetime risk of breast cancer is one in eight.

State of the Evidence 2008 is a comprehensive report on the environmental exposures linked to increased breast cancer risk, including natural and synthetic estrogens; xenoestrogens and other endocrine-disrupting compounds; carcinogenic chemicals and radiation.

This exhaustive catalog provides a much more complex picture of breast cancer causation than traditionally accepted, one in which timing, mixtures and dose of environmental exposures interact with genes and lifestyle factors.

The scientific evidence provides the basis to move forward with research and public policy changes that will help reduce our exposure to chemicals and radiation linked to increased breast cancer risk.

Findings

While each study, chemical and exposure source alone doesn't tell the whole story, looking at them together allows us to better understand how to prevent the disease. Learn more about major emerging themes in breast cancer causation through the links below.

Complexity of breast cancer causation
Timing of exposure matters
Mixtures: Chemicals, radiation and genes

Sources of Exposure
Learn more about where and how we come into contact with chemicals and radiation linked to increased breast cancer risk. Then learn what can be done to reduce those exposures.

Air pollution
Consumer exposures
Occupational exposures
Pesticides
Radiation

Chemicals of Concern by Type
The evidence is divided into three main sections, examining the scientific links to breast cancer within each category. Click on each category for an overview and list of chemical fact sheets.

Chemical carcinogens
Hormones and endocrine disrupting compounds
Radiation

Also Available:
An Advocate's Guide to State of the Evidence 2008

Previous editions of State of the Evidence:
View State of the Evidence 2006 »
View State of the Evidence 2004 »
View State of the Evidence 2003 »
View State of the Evidence 2002 »

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Yes, CFL blubs are toxic in case you did not believe our early reports

For many years I tried to explain to people that there was a hazardous risk to using CFL light bulbs, now being promoted by all those greenies that jumped on the bandwagon without doing all the necessary research.

CHI and NHN reported it first because we are way ahead of the pack of others who like you to think they are the only source for this type of information. One reason why we are often imitated, but never duplicated. We've been on the web with natural health news for more than a decade now, and we are a first in the field. Our print publications and newsletters have been on-going now for almost 20 years.

Shining a Light on Fluorescent Bulbs
By Alex Johnson MSNBC News
Thursday 20 March 2008

Energy-efficient coils booming, but disposal of mercury poses problems.
Compact fluorescent light bulbs, long touted by environmentalists as a more efficient and longer-lasting alternative to the incandescent bulbs that have lighted homes for more than a century, are running into resistance from waste industry officials and some environmental scientists, who warn that the bulbs' poisonous innards pose a bigger threat to health and the environment than previously thought.

Fluorescents - the squiggly, coiled bulbs that generate light by heating gases in a glass tube - are generally considered to use more than 50 percent less energy and to last several times longer than incandescent bulbs.

When fluorescent bulbs first hit store shelves several years ago, consumers complained about the loud noise they made, their harsh light, their bluish color, their clunky shape and the long time it took for them to warm up.

Since then, the bulbs - known as CFLs - have been revamped, and strict government guidelines have alleviated most of those problems. But while the bulbs are extremely energy-efficient, one problem hasn't gone away: All CFLs contain mercury, a neurotoxin that can cause kidney and brain damage.

The amount is tiny - about 5 milligrams, or barely enough to cover the tip of a pen - but that is enough to contaminate up to 6,000 gallons of water beyond safe drinking levels, extrapolated from Stanford University research on mercury. Even the latest lamps promoted as "low-mercury" can contaminate more than 1,000 gallons of water beyond safe levels.

There is no disputing that overall, fluorescent bulbs save energy and reduce pollution in general. An average incandescent bulb lasts about 800 to 1,500 hours; a spiral fluorescent bulb can last as long as 10,000 hours. In just more than a year - since the beginning of 2007 - 9 million fluorescent bulbs have been purchased in California, preventing the release of 1.5 billion pounds of carbon dioxide compared with traditional bulbs, according to the U.S. Environmental Protection Agency.

"Using them actually reduces overall emissions to the environment, even though they contain minuscule amounts of mercury in themselves," said Mark Kohorst, senior manager for environment, health and safety for the National Electrical Manufacturers Association.

Public, Agencies Ill-Informed of Risks

As long as the mercury is contained in the bulb, CFLs are perfectly safe. But eventually, any bulbs - even CFLs - break or burn out, and most consumers simply throw them out in the trash, said Ellen Silbergeld, a professor of environmental health sciences at Johns Hopkins University and editor of the journal Environmental Research.

"This is an enormous amount of mercury that's going to enter the waste stream at present with no preparation for it," she said.

Manufacturers and the EPA say broken CFLs should be handled carefully and recycled to limit dangerous vapors and the spread of mercury dust. But guidelines for how to do that can be difficult to find, as Brandy Bridges of Ellsworth, Maine, discovered.

"It was just a wiggly bulb that I reached up to change," Bridges said. "When the bulb hit the floor, it shattered."

When Bridges began calling around to local government agencies to find out what to do, "I was shocked to see how uninformed literally everyone I spoke to was," she said. "Even our own poison control operator didn't know what to tell me."

The state eventually referred her to a private cleanup firm, which quoted a $2,000 estimate to contain the mercury. After Bridges complained publicly about her predicament, state officials changed their recommendation: Simply throw it in the trash, they said.

Break a Bulb? Five Steps for Cleanup

That was the wrong answer, according to the EPA. It offers a detailed, 11-step procedure you should follow: Air out the room for a quarter of an hour. Wear gloves. Double-bag the refuse. Use duct tape to lift the residue from a carpet. Don't use a vacuum cleaner, as that will only spread the problem. The next time you vacuum the area, immediately dispose of the vacuum bag.

In general, however, the EPA endorses the use of fluorescent bulbs, citing their energy savings. Silbergeld also does not discourage their use because of their energy savings, but she said the EPA could be sending mixed signals to confused consumers.

"It's kind of ironic that on the one hand, the agency is saying, 'Don't worry, it's a very small amount of mercury.' Then they have a whole page of [instructions] how to handle the situation if you break one," she said.

Limited Options for Safe Recycling

The disposal problem doesn't end there. Ideally, broken bulbs and their remains should be recycled at a facility approved to handle fluorescent lamps, but such facilities are not common.

California is one of only seven states - Minnesota, Ohio, Illinois, Indiana, Michigan and Wisconsin are the others - that ban disposing of fluorescent bulbs as general waste. And yet, qualified recycling facilities are limited to about one per county. In other states, collection of CFLs is conducted only at certain times of the year - twice annually in the District of Columbia, for example, and only once a year in most of Georgia.

In fact, qualified places to recycle CFLs are so few that the largest recycler of of fluorescent bulbs in America is Ikea, the furniture chain.

"I think there's going to be hundreds of millions of [CFLs] in landfills all over the country," said Leonard Worth, head of Fluorecycle Inc. of Ingleside, Ill., a certified facility.

Once in a landfill, bulbs are likely to shatter even if they're packaged properly, said the Solid Waste Association of North America. From there, mercury can leach into soil and groundwater and its vapors can spread through the air, potentially exposing workers to toxic levels of the poison.

Industry Working on Safer Bulbs

Kohorst, of the electrical manufacturers group, acknowledged that disposal was a complex problem. But he said fluorescent bulbs were so energy-efficient that it was worth the time and money needed to make them completely safe.

"These are a great product, and they're going to continue solving our energy problems, and gradually we're going to find a solution to their disposal, as well," Kohorst said.

In the meantime, manufacturers of incandescent bulbs are not going down without a fight.

General Electric Corp., the world's largest maker of traditional bulbs, said that by 2010, it hoped to have on the market a new high-efficiency incandescent bulb that will be four times as efficient as today's 125-year-old technology. It said that such bulbs would closely rival fluorescent bulbs for efficiency, with no mercury. (Msnbc.com is a joint venture of Microsoft Corp. and NBC Universal, which is a division of General Electric.)

However, if the disposal problem is to be solved, speed would appear to be called for. Consumers bought more than 300 million CFLs last year, according to industry figures, but they may be simply trading one problem (low energy-efficiency) for another (hazardous materials by the millions of pounds going right into the earth).

"One lamp, so what? Ten lamps, so what? A million lamps, well that's something," said Worth of Fluorecycle.

"A hundred million lamps? Now, that's a whole different ballgame."

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NBC affiliates KNTV of San Francisco; KPVI of Pocatello, Idaho; WBAL of Baltimore; WLBZ of Bangor, Maine; WMAQ of Chicago; WRC of Washington; and WTLV of Jacksonville, Florida, contributed to this report.

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More on microwaves: an update

Dr Tony Vendryes from Jamaica provides a report on the risks of microwave cooking. He supports much of the same information we have been providing through our classes and publications for 20 years. It is always to find current support for this important issue from medical reporters.

When it comes to convenience, few devices can compare to the microwave. Over 90 per cent of homes in North America have them and their popularity in Jamaica is rising rapidly. There is evidence to suggest that millions of people may be exchanging their health for the convenience of microwave ovens. Before you use your microwave one more time, you might want to consider some facts.

Microwaves are electromagnetic waves with a wavelength shorter than that of a normal radio wave. Microwaves are used in radar, in communications, and for heating in microwave ovens. The Germans used the first microwave units during the Second World War. The Russians researched their biological effects after the war, and because of what they learned, banned microwave ovens over 30 years ago.

IS ANYTHING WRONG?

In 1991, a United States lawsuit involved a woman who had hip surgery and died because the blood used in her blood transfusion was warmed in a microwave. The microwave altered the blood and it killed the woman.

Microwaves heat your food by causing it to resonate at very high frequencies. This may effectively heat your food, but also causes changes in the chemical structure of the food. Ordinary heating of food can cause problems by itself, but when you heat it with microwaves, you have additional damage from the negative energy frequencies.

HEALTH CONCERNS

The most compelling evidence supporting the dangers of microwaves comes from a study done by Dr Hans Hertel, a Swiss food scientist, who concluded that microwave cooking significantly altered food. Dr Hertel's findings showed significant and disturbing changes in the blood of indivi-duals consuming microwaved milk and vegetables. Volunteers ate various combinations of these foods cooked in different ways. All foods that were cooked in microwave ovens caused changes in the blood of the volunteers. Haemoglobin levels decreased and overall white blood cell levels and cholesterol levels increased.

UNEVEN COOKING
Microwaves do not cook food evenly. Using microwaves to heat frozen hamburgers, to cook fish or chicken, and to rewarm dishes may result in cool areas remaining in the centre of the food. This could promote the survival of disease-causing germs and lead to food poisoning.


HUMAN EXPOSURE
No one knows what are safe levels of exposure to microwaves. Researchers have found that low-level exposure to microwaves can cause eye damage, resulting in cataracts. Experts also report a reduction in personnel efficiency, and even a possible link to cancer. Although the significance for humans of repeated exposure to low- levels of microwave radiation is still unclear, there is enough evidence to warrant certain commonsensical precautions:

Stay at least an arm's length from an operating microwave oven.

Do not operate an oven when it is empty.

Do not operate an oven if the door will not close properly or is damaged in any way.

Never tamper with the safety switches or the fuse.

Minimise your use of microwave ovens.

MICROWAVES ALTER FOOD

Microwave oven manufacturers insist that microwaved foods are no more damaged than broiled, baked or other conventionally cooked foods. The scientific evidence has shown that this is not so.

Many of the vitamins in food are destroyed by cooking. Microwaving destroys vitamins five times more quickly than does regular cooking. Microwave heating, for example, inactivates vitamin B12. Researchers found that after just six minutes of microwaving, nearly half of the vitamin B12 in food was destroyed. Vitamin B12 was singled out for study since it is of vital importance in preventing several chronic major diseases.

A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli 'zapped' in the microwave with a little water lost up to 97 per cent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 per cent or less of its antioxidants.

IMPACT ON PLASTIC
Do not use a microwave to heat fatty foods in plastic containers because the combination of fat, high heat and plastics releases chemicals called dioxins into the food. Dioxins are carcinogenic (cancer-forming) and highly toxic. If you cook with microwaves, carcinogenic toxins could be leached from your plastic plates or covers right into your food.

Microwaves heat your food by causing it to resonate at very high frequencies. This may effectively heat your food but also causes changes in the chemical structure of the food.

Test your microwave (2004)
By Larry Cook

If you have ever wondered whether or not microwaved food is safe, here’s an experiment you can do at home: Plant seeds in two pots. Water one pot with water that has been microwaved, the other with regular tap water.

The seeds that received microwaved water won’t sprout. If microwaved water can stop plants from growing, think of what microwaved food can do to your health!

In 1989, Swiss biologist and food scientist Dr. Hans Hertel studied the effects of microwaved food. Eight people participated in the study. For eight weeks, they lived in a controlled environment and intermittently ate raw foods, conventionally cooked foods and microwaved foods. Blood samples were tested after each meal. They discovered that eating microwaved food, over time, causes significant changes in blood chemistry:

1. A decrease in hemoglobin and cholesterol values, in the HDL (good cholesterol) versus LDL (bad cholesterol) ratio and in white blood cells, weakening the immune system, and an increase in leukocyte levels, which tends to indicate poisoning and cell damage—conditions ripening the body for degenerative diseases and/or cancer.

2. "The measurable effects on man through the ingestion of microwaved food, unlike untreated food, are blood alterations, that can also be found at the beginning of a pathological condition, also indicative of a beginning cancerous process," wrote Dr. Bernard Blanc, who assisted in the study.

3. Microwave ovens "cook" food by forcing the atoms, molecules and cells within the food to reverse polarity billions of times per second, causing friction—the more the friction, the more the heat. This oscillation tears and deforms the molecular structure of food. New compounds, called radiolytic compounds, which are not found in nature, are formed.

Interestingly, microwaves are actually used in gene-altering technology to deliberately break cells and neutralize their "life-force" so they can be manipulated. Microwaves destroy the life force that gives food its vitality and nourishment. When this life force dissipates, microorganisms start breaking food down and it begins to rot.

In early 1991, a lawsuit was filed against an Oklahoma hospital because a patient died from receiving a microwaved blood transfusion. Hospitals routinely heat blood for transfusion, but not in a microwave.

The effects of microwaving breast milk have also been researched. John Kerner, M.D. and Richard Quin, M.D. from Stanford University said, "Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities."

4. After more research, Kerner wrote in the April, 1992 edition of Pediatrics that "Microwaving itself may in fact cause some injury to the milk above and beyond the heating."

In addition, a radio announcement at the University of Minnesota said, "Microwaves are not recommended for heating a baby’s bottle Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed milk, some protective properties may be destroyed."

5. Another study in Vienna warned that microwaving breast milk "can lead to structural, functional and immunological changes," and that microwaves transform the amino acid L-proline into D-proline, a proven toxin to the nervous system, liver and kidneys.

6. In Russia, microwave ovens were banned in 1976 because of their negative health consequences and many studies were conducted on their use. Here are some of their findings on microwaving food:

* Microwaved foods lose 60 to 90 percent of the vital-energy field and microwaving accelerates the structural disintegration of foods.

* Microwaving creates cancer-causing agents within milk and cereals.

* Microwaving alters elemental food-substances, causing digestive disorders.

* Microwaving alters food chemistry, which can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growths.

* Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream.

* Microwaving altered the breakdown of elemental substances when raw, cooked, or frozen vegetables were exposed for even a very short time and free radicals were formed.

* Microwaved foods caused stomach and intestinal cancerous growths, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a statistically high percentage of people.

* Microwaved foods lowered the body’s ability to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.

* The microwave field next to a microwave oven caused a slew of health problems as well.

Aside form these studies, many people find that microwaving their food doesn’t help them feel good. Stephanie Relfe, Kinesiologist, found herself feeling "gray and rather low" one day and discovered that she had inadvertently eaten microwaved food at a restaurant.

In her practice, Relfe found that all of her patients gave body signals of having allergic reactions to microwaved foods.

Another Kinesiologist, David Bridgeman, said, "Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwaved food."

Note: The London Telegraph reported Sept. 19, 2004, that microwave weapons will be fitted to U.S. military vehicles already in Iraq in an effort to disperse angry crowds. The weapons, which may be operable as early as this spring, are an attempt by the U.S. to calm growing concern regarding increasing numbers of innocent civilians being killed in Iraq.

The U.S. Department of Defense claims microwave weapons, which cause unbearable pain to the target until he moves out of the beam, cause no long-term damage. "The skin gets extremely hot, and people can’t stand the pain, so they have to move - and move in the way we want them to," said Col Wade Hall of the Office of Force Transformation.

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Acetaminophen Liver Damage on the Rise

Recent research indicates that acetaminophen overuse is on the rise and can lead to acute liver failure. What should you do? Here is some advice for your consideration.

The problems with acetaminophen, and ibufrofen as well, have long been known to cause problems for your liver and kidneys.

It pays to be cautious in the use of any NSAID, OTC or Rx.

Natural remedies are, and some examples are MSM, White Willow Bark, Feverfew, several essential oils, homeopathic liquids or tablets, and natural therapy.

The fact that the average lifespan in the United States continues to inch upward suggests that most people who use medications are better off for the experience. However, it’s also obvious from the daily news that even though drugs are tested thoroughly they can have unexpected side effects.

Acetaminophen Liver Damage on the Rise

For example, a recent study reported in the journal Hepatology (Volume 42, page 1364), indicates that overuse of acetaminophen, the active ingredient in Tylenol and some other pain medications, is the leading cause of acute liver failure in the United States. The study is based on an analysis of hospital records in people age 17–76.

In part, the problem arises because acetaminophen is present in many prescription and over-the-counter medicines. For most healthy individuals, the safe limit for acetaminophen is 4,000 mg per day.

Researchers looked at the causes of liver failure in 662 people at 22 U.S. medical centers. They concluded that acetaminophen overdose was the cause in 275, or 42% of cases. Of these, 44% were people intentionally overdosing on acetaminophen to attempt suicide. But in 48% of cases, the acetaminophen overdose was unintentional.

Most patients (178) survived, although 23 needed liver transplants and 74 (27%) died. Over the six-year study period, the incidence of liver failure caused by acetaminophen overdose grew alarmingly, from 28% to 51%.

Before the 1980s, acetaminophen rarely arose in the medical literature as a cause of liver failure, the researchers noted. Besides people with depression and substance abusers, those most likely to overdose are people who have chronic pain or who must take several medications simultaneously. Check whether your medications, combined, contain more than the daily dose limit for acetaminophen.

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Broccoli with Indian Spiced Yogurt

For the last nine months, The Boyfriend’s been a willing, enthusiastic participant in about eight zillion semi-dastardly culinary experiments. He’s slurped down 15 tons of pasta and eaten more chicken than ten armies should have to. He’s had pictures taken of almost every dinner for a year (“Honey – don’t eat that yet. I need better lighting.”). He’s done dishes upon dishes upon dishes with nary a frustrated peep.

Yet, if he likes a meal and I’m not too crazy about it, I don’t include it on this site. I feel bad about this, but it stops today. This week I made Jamie Oliver’s Broccoli Drizzled with Indian-Spiced Yogurt. I liked it okay. He loved it. Thus, here goes.

But first, a few notes:

Note #1: I only made a third of the suggested recipe because I was cooking for two. Measurements for the whole shebang can be found through the link.

Note #2: I changed the yogurt into low-fat yogurt, and it worked great.

Note #3: My spices came from the Turkish place around the corner, which is why they’re wicked cheap.

Broccoli Drizzled with Indian-Spiced Yogurt
Makes 2 side servings
Adapted from Jamie Oliver.

10 oz broccoli crowns (about 2 small), broken into florets
1 teaspoon extra-virgin olive oil
2/3 tsp each: cumin seeds, fennel seeds
Seeds from 2 cardamom pods
1/3 cup plain low-fat yogurt
Zest and juice of 1/3 lemon
Kosher salt and black pepper

1) Bring a big pot of salted water to a boil. Add broccoli and boil for 4 minutes or so. Drain very well. (A salad spinner might come in handy here.)

2) In a large skillet, heat oil over medium-high heat. Add broccoli. Cook about 5 minutes, until veggies are "lightly charred," stirring occasionally. Move to a plate.

3) While broccoli is cooking, heat a small skillet over medium-high heat. Add cumin, fennel, and cardamom and toast "until browned and fragrant, 3 to 4 minutes." Grind, using a mortar and pestle, spice grinder, or coffee grinder.

4) Add 3/4 cumin mixture, all the lemon juice, and all the lemon zest to yogurt. Stir. Salt and pepper to taste.

5) Drizzle yogurt mixture over broccoli. Garnish with the last 1/4 of the cumin mixture.

Approximate Calories, Fat, and Price per Serving
92 calories, 3.6 g fat, $0.71

Calculations
10 oz broccoli crowns (about 2 small), broken into florets: 80 calories, 1 g fat, $0.66
1 teaspoon extra-virgin olive oil: 39 calories, 4.5 g fat, $0.03
2/3 tsp each: cumin seeds, fennel seeds: 10 calories, 0.5 g fat, $0.20
Seeds from 2 cardamom pods: negligible calories and fat, $0.10
1/3 cup plain low-fat yogurt: 51 calories, 1.3 g fat, $0.23
Zest and juice of 1/3 lemon: 4 calories, 0 g fat, $0.17
Kosher salt and black pepper: negligible calories and fat, $0.02
TOTAL: 184 calories, 7.3 g fat, $1.41
PER SERVING (TOTAL/2): 92 calories, 3.6 g fat, $0.71

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Posted in: 15 Minutes or Less,Sides,Vegetarian