Antidepressants risk breast cancer return

These fluoride based antidepressants SUPPRESS THE IMMUNE SYSTEM AND THE THYROID. Perhaps if people used vitamin E - which is effective in reducing and eliminating hot flashes as well as helping mood and improving immunity - this would not be an issue.

Some antidepressants may risk breast cancer return
By MARILYNN MARCHIONE, AP Medical Writer

ORLANDO, Fla. – Breast cancer survivors risk having their disease come back if they use certain antidepressants while also taking the cancer prevention drug tamoxifen, worrisome new research shows.

About 500,000 women in the United States take tamoxifen, which cuts in half the chances of a breast cancer recurrence. Many of them also take antidepressants for hot flashes, because hormone pills aren't considered safe after breast cancer.

Doctors have long known that some antidepressants and other medicines can lower the amount of tamoxifen's active form in the bloodstream. But whether this affects cancer risk is unknown.

The new study, reported Saturday at a cancer conference in Florida, is the largest to look at the issue. It found that using these interfering drugs — including Prozac, Paxil or Zoloft — can virtually wipe out the benefit tamoxifen provides.

Many doctors question the magnitude of harm from combining these medicines, and a second, smaller study suggests it may not be very large.

But the bottom line is the same: Not all antidepressants pose this problem, and women should talk to their doctors about which ones are best.

"There are other alternatives we can consider" that are safer, said Dr. Eric Winer, breast cancer chief at the Dana-Farber Cancer Center in Boston.

He had no role in the study, which was done by Medco Health Solutions Inc., a large insurance benefits manager. Researchers used members' medical records to identify 353 women taking tamoxifen plus other drugs that might interfere with it, and 945 women taking tamoxifen alone. Those taking a drug combo did so for about a year on average.

Next, researchers checked to see how many were treated for second cancers in the following two years. Breast cancer recurred in about 7 percent of women on tamoxifen alone, and in 14 percent of women also taking other drugs that could interfere — mainly the antidepressants Paxil and Prozac, and, to a lesser extent, Zoloft.

If women want to take an antidepressant, "you probably want to stay away from those three," said Medco's chief medical officer, Dr. Robert Epstein.

No greater breast cancer risk was seen in women taking the antidepressants Celexa, Lexapro or Luvox with tamoxifen, and there are reasons to think that other antidepressants may be safe as well, Epstein said.

A second study led by Dr. Vincent Dezentje of Leiden University Medical Center in the Netherlands found little risk from combining tamoxifen and popular antidepressants. However, only 150 women in the study took such combos for more than two months, and they were compared to women taking combos for a shorter time — not to women using tamoxifen alone.

The Dutch and Medco studies were presented at a meeting of the American Society of Clinical Oncology.

The federal Food and Drug Administration has been considering a change to tamoxifen's label to warn about the antidepressants drugs and a gene variation some women have that can make tamoxifen less effective. An advisory panel unanimously recommended a change in 2006, but the agency is still considering it.

"This is a very controversial area," said Dr. Claudine Isaacs, a breast specialist at Georgetown University's Lombardi Comprehensive Cancer Center. "Until these data are absolutely clear, I would avoid drugs that impact on tamoxifen metabolism."

Breast cancer is the most common major cancer in American women. More than 182,000 new cases were diagnosed last year, and it caused nearly 41,000 deaths.

On the Net:
Cancer meeting: http://www.asco.org
Cancer institute: http://www.cancer.gov

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Posted in: fluoride dangers,hot flashes,NATURALHEALTH NEWS,vitamin E

Routine aspirin benefit queried

The use of ASA in this context is a risk that should have been known to doctors who are required to study pharmacology and physiology.

Longterm use of ASA and even other blood thinning drugs like coumadin may cause destruction of the cell wall membrane leading to a type of free-radical destruction originating from the rupture of cellular lysosomal membranes. Lysosomes are digestive substances found in each cell. They are designed to digest and eliminate waste from the cell. When the membranes are ruptured prematurely, cell contents are digested and destroyed. Silent bleeding and death may ensue.

Omega 3, garlic, cayenne, willow bark, natto or other natural supplements may do as well or better, and without such a high risk of harm.

Routine aspirin benefits queried
Low-dose aspirin should not routinely be used to prevent heart attacks and strokes, contrary to official guidance, say UK researchers.

Analysis of data from over 100,000 clinical trial participants found the risk of harm largely cancelled out the benefits of taking the drug.

Only those who have already had a heart attack or stroke should be advised to take a daily aspirin, they found.

The Lancet study should help clarify a "confusing" issue, GPs said.

The NHS drugs watchdog, the National Institute for health and Clinical Excellence (NICE), has not made a ruling in this area.

But experts in the UK, US and Europe recommend aspirin for people who have not already had a heart attack or stroke, but are at high risk of cardiovascular disease because of factors such as age, blood pressure and cholesterol level.

“ We don't have good evidence that, for healthy people, the benefits of long-term aspirin exceed the risks by an appropriate margin ”
Professor Colin Baigent, study leader

This strategy, known as primary prevention, is based on the result of studies looking at predicted risks and benefits in this population.

But the latest research provides clearer evidence because it is based on data from individuals, the researchers said.

They looked at heart attacks and strokes and major bleeds - a potential side effect of aspirin - in six primary prevention trials, involving 95,000 people at low to average risk and 16 trials involving 17,000 people at high risk - because they had already had a heart attack or stroke.

Use of aspirin in the lower-risk group was found to reduce non-fatal heart attacks by around a fifth, with no difference in the risk of stroke or deaths from vascular causes.

But it also increased the risk of internal bleeding by around a third.

Balance

However, in those patients who had already had a heart attack or stroke and were at risk of having another, the benefits clearly outweighed the chance of adverse events, the researchers said.

Study leader Professor Colin Baigent from the Clinical Trial Service Unit at the University of Oxford, UK, said drug safety was vital when making recommendations that affected tens of millions of healthy people.

"We don't have good evidence that, for healthy people, the benefits of long-term aspirin exceed the risks by an appropriate margin."

He added: "I think the guideline groups will find it useful to have the data analysed in that way."

Professor Steve Field, chair of the Royal College of GPs, said the issue had been confusing for GPs and patients.

"There is no definitive guidance and it makes it bewildering when you have a series of papers which then hint it would be beneficial to take aspirin."

He added that many patients would buy aspirin over the counter - either on the advice of their GP or under their own steam - because it was cheap.

"This important study does suggest people shouldn't take aspirin unless indicated by disease."

Ellen Mason, senior cardiac nurse at the British Heart Foundation said: "It is better for doctors to weigh up the benefit and risk of prescribing aspirin on an individual basis, rather than develop a blanket guideline suggesting everyone at risk of heart disease is routinely given aspirin."

Story from BBC NEWS:
http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/8072215.stm
Published: 2009/05/28 23:11:43 GMT © BBC MMIX

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Posted in: aspirin,heart attack,natural health news,natural news,stroke

Irradiated Foods May Cause Serious Brain Damage

A possible contributor to neurodevelopmental problems and neurological disorders has been uncovered in irradiated food.

Findings in a recent scientific study show that irradiated foods may cause severe neurological damage in cats, including paralysis, visual problems, and movement disorders.

Cats fed a diet of irradiated foods suffered from degradation of myelin, a protective insulator of nerve fibers in the central nervous system ane neurons in the brain.

Loss of the myelin sheet leads to diseases such as multiple sclerosis and impairs the central nervous system. This may result in movement disorders, cognitive problems, pain, and loss of feeling.

Some of the damage in the cats was reversible when they were taken off the irradiated food diet, showing promise for people with MS leading a more normal life with dietary intervention. However, the newly developed myelin was not as thick as the original myelin.

Unfortunately, irradiated foods are increasing and are not required by law to be labeled. Many so-called fresh fruits, vegetables, and meats are approved for irradiation with a dose of radiation by the U.S. Food and Drug Administration (FDA) under the claim of preventing bacteria growth and preserving freshness.

Scientists were quick to dismiss the potential for similar demyelinating in humans. "We think it is extremely unlikely that [irradiated food] could become a human health problem," Ian Duncan., a professor at the UW-Madison School of Veterinary Medicine, explained.

Others cite the rise in autism, multiple sclerosis, and other neurological disorders along with many studies which show food irradiation produces known toxic and carcinogenic chemicals linked to cancer and birth defects.

Reference

Duncan ID, Brower A, Kondo Y, Curlee JF Jr, Schultz RD. Extensive remyelination of the CNS leads to functional recovery. Proc Natl Acad Sci U S A. 2009 Apr 2.

and from our main domain, added in 1998.

Food irradiation exposes food to the equivalent of 30 million chest X-rays.

Irradiation creates new chemicals in foods called radiolytic products. Some of these products are known cancer-causing substances (like benzene in irradiated beef). Others are unique to the irradiation process and no one knows what effects these have on human health.

Irradiation destroys essential vitamins and nutrients that are naturally present in food. No studies have been done to show that a long-term diet of irradiated foods is safe. Safer, well-tested alternatives to irradiation exist.

Irradiation plants pose environmental threats to workers and surrounding communities. The transportation of nuclear materials to irradiation facilities also poses severe public health risks.

For information about Food & Water, or for hard copies of this Action Alert, 1-800-EAT-SAFE.

and food irradiation.

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Posted in: irradiated food,myelin loss from irradiated food,natural health news,neurological problems

Pasta with Eggplant, Zucchini, and Tomatoes, Plus a Very Important Question

(Readers! Leigh of Veggie Might fame is looking for suggestions for future columns. If you can buzz in with a few ideas, 'twould be ever so lovely. Woot!)

Normally, this is where we talk about food. But earlier this week, I had a dream. I was in the dream as myself, and a man – I couldn’t really see his face – asked me a clear, pointed question that I considered very seriously, but could not answer. Since then, I’ve spent my waking hours pondering the ins and outs of the inquiry, with no definitive conclusion.

That question was this: “Is Frankenstein technically a zombie?”

Compared to queries like “What is the soul?” and “Why is the sky blue?” it’s relatively minor, but SWEET BEA ARTHUR the dang thing’s been killing me. You can argue it every which way, and I’m borderline convinced there’s no real solution.

I’m tempted to say yes, Frankenstein IS a zombie, as he is reanimated tissue – a dead guy brought back to semi-life through artificial, somewhat supernatural means. His only real pastime is lurching, and while he doesn’t quite seem homicidal (as zombies naturally are), the possibility for destruction is always there. Essentially, he’s a mindless corpse, which is the very definition of a zombie.

The Husband-Elect argues that Frankenstein has a beating heart and a borderline working brain, making him fundamentally alive. (Zombies being mostly dead, with organ activity necessary only for movement.) Furthermore, he says the Monster can be killed, where as zombies must be chopped into itty-bitty pieces to end their terrible quest for nourishment. Finally, H-E claims Frankie DOES, in fact, have human qualities that separate him from the shuffling hordes. His exact quote: “He craves knowledge, not brains.”

So … I don’t know. I can see both points, and it’s making me crazy. Readers, do you have any light to shine here? Because I’ll sleep better knowing one way or the other.

With that done, let’s get to the food: Serious Eats' Pasta with Eggplant, Zucchini, and Tomatoes is a tasty, simple Italian dish with deep flavor developed quickly. It makes good use of in-season vegetables, and the sauce can be altered any number of ways to fit your liking. If you should give it a shot, know the following:

1) To be able to cut back on the olive oil, I used a nonstick skillet. If you use a non-nonstick skillet, more fat might have to be involved to prevent burning.

2) After 15 minutes sautéing by themselves, my eggplant and zucchini were mostly cooked, but could have used a little more time. That’s noted in the directions.

3) We got two dinners and two office lunches out of this, so I think it could definitely make four separate meals. For heartier eaters, the three portions are plentiful.

4) Both Frankenstein and zombies would enjoy the dish, though they might prefer it with a side of brains.

And that’s it for the week. Hope y’all have a lovely weekend filled with summer vegetables and deep philosophical questions about fictional monsters. Really, it’s the only way to live. (To LIIIIIIIIIIIIVE!)

Pasta with Eggplant, Zucchini, and Tomatoes
Serves 3 to 4
Adapted from Serious Eats.

2 tablespoons extra virgin olive oil (vegetable oil also acceptable)
2 cloves garlic, chopped
1 can (28-ounce) crushed tomatoes
4 tablespoons fresh parsley, chopped
2 tablespoons dried oregano (or Italian Seasoning, though beware of rosemary sticks)
1/8 teaspoon red pepper flakes
1 pound eggplant, ends removed and chopped into 1-inch cubes
1/2 pound zucchini, ends removed, sliced into 1-inch slices
3/4 pound pasta
Salt and black pepper
1/4 cup parmesan

1) In a medium pot, heat 1/2 tablespoon oil over medium heat. Add garlic. Cook 30 to 60 seconds, until you can smell it. Add tomatoes, parsley, oregano, red pepper flakes, and a little salt and pepper. Boil. Once it's boiling, drop heat to medium-low and simmer 15 minutes, stirring occasionally.

2) While that's happening, in a separate large, nonstick skillet, heat remaining oil over medium-high heat. Add eggplant, zucchini, and a little salt and pepper. Cook until the veggies are a bit browned and softening up, 15 to 20 minutes.

3) Pour tomato sauce into eggplant mixture. Cook 15 minutes, stirring occasionally. If it starts to dry out, add pasta water. About that pasta...

4) While the sauce and eggplant mixture is coming together, cook pasta in salted water until al dente. Drain.

5) When tomato/eggplant mixture is done, pour pasta in a large bowl. Pour tomato/eggplant mixture on top of it. Top with cheese.

Approximate Calories, Fat, and Price per Serving
Three servings: 658 calories, 14.4 g fat, $1.67
Four servings: 493 calories, 10.8 g fat, $1.25

Calculations
2 tablespoons extra virgin olive oil: 239 calories, 27 g fat, $0.23
2 cloves garlic, chopped: 9 calories, 0 g fat, $0.10
1 can (28-ounce) crushed tomatoes: 254 calories, 2.4 g fat, $1.39
4 tablespoons fresh parsley, chopped: 5 calories, 0.1 g fat, $0.44
2 tablespoons dried oregano: 18 calories, 0.6 g fat, $0.21
1/8 teaspoon red pepper flakes: negligible calories and fat, $0.02
1 pound eggplant, ends removed and chopped into 1-inch cubes: 109 calories, 0.9 g fat, $0.97
1/2 pound zucchini, ends removed, sliced into 1-inch slices: 36 calories, 0.5 g fat, $0.45
3/4 pound pasta: 1217 calories, 6.1 g fat, $0.50
Salt and black pepper: negligible calories and fat, $0.02
1/4 cup parmesan: 86 calories, 5.7 g fat, $0.68
TOTAL: 1973 calories, 43.3 g fat, $5.01
PER SERVING (TOTAL/3): 658 calories, 14.4 g fat, $1.67
PER SERVING (TOTAL/4): 493 calories, 10.8 g fat, $1.25

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Posted in: Mains,Pasta,Vegan,Vegetarian

Mobile phones 'more dangerous than smoking'

UPDATE: 29 May
Professor warns of cellphone health hazards

TOP 100 EMF Resources

MOBILE phones DO increase the risk of brain cancer, scientists claimed yesterday.

The chances of developing a malignant tumour are "significantly increased" for people who use a mobile for ten years.
The shock finding is the result of the biggest ever study by the International Agency for Research on Cancer, part of the World Health Organisation.

Scientists found a type of brain tumour called glioma is more likely in long-term mobile users.

French experts analysed data from 13 countries, including Britain.

They cross-referenced various types of tumours with mobile use.

Researchers admit the cause is unknown, but it is thought radiation from handsets could be the trigger.

Study chief Professor Elisabeth Cardis said: "To underestimate the risk would be a complete disaster."

Just a reminder, as more word of hearing loss is coming. The increase is believed to be associated with Blue Tooth ear adapters since states are adding more hands free laws. Cordless phone use at home and increased use of cell phones in place of land lines also are implicated.
http://www.thesun.co.uk/sol/homepage/news/article1814931.ece

March 30, 2008
Mobile phones 'more dangerous than smoking'
By Geoffrey Lean

Brain expert warns of huge rise in tumours and calls on industry to take immediate steps to reduce radiation

Mobile phones could kill far more people than smoking or asbestos, a study by an award-winning cancer expert has concluded. He says people should avoid using them wherever possible and that governments and the mobile phone industry must take "immediate steps" to reduce exposure to their radiation.

The study, by Dr Vini Khurana, is the most devastating indictment yet published of the health risks.

It draws on growing evidence – exclusively reported in the IoS in October – that using handsets for 10 years or more can double the risk of brain cancer. Cancers take at least a decade to develop, invalidating official safety assurances based on earlier studies which included few, if any, people who had used the phones for that long.

Earlier this year, the French government warned against the use of mobile phones, especially by children. Germany also advises its people to minimise handset use, and the European Environment Agency has called for exposures to be reduced.

Professor Khurana – a top neurosurgeon who has received 14 awards over the past 16 years, has published more than three dozen scientific papers – reviewed more than 100 studies on the effects of mobile phones. He has put the results on a brain surgery website, and a paper based on the research is currently being peer-reviewed for publication in a scientific journal.

He admits that mobiles can save lives in emergencies, but concludes that "there is a significant and increasing body of evidence for a link between mobile phone usage and certain brain tumours". He believes this will be "definitively proven" in the next decade.

Noting that malignant brain tumours represent "a life-ending diagnosis", he adds: "We are currently experiencing a reactively unchecked and dangerous situation." He fears that "unless the industry and governments take immediate and decisive steps", the incidence of malignant brain tumours and associated death rate will be observed to rise globally within a decade from now, by which time it may be far too late to intervene medically.

"It is anticipated that this danger has far broader public health ramifications than asbestos and smoking," says Professor Khurana, who told the IoS his assessment is partly based on the fact that three billion people now use the phones worldwide, three times as many as smoke. Smoking kills some five million worldwide each year, and exposure to asbestos is responsible for as many deaths in Britain as road accidents.

Late last week, the Mobile Operators Association dismissed Khurana's study as "a selective discussion of scientific literature by one individual". It believes he "does not present a balanced analysis" of the published science, and "reaches opposite conclusions to the WHO and more than 30 other independent expert scientific reviews".

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Posted in: blue tooth,Cancer,cell phones,hearing loss,natural health news

Some scientists admit to 'false' results

No need to say more, from UPI

EDINBURGH, Scotland, May 29 (UPI) -- A meta-analysis of surveys by researchers in Scotland, questioning scientists about their misbehaviors, found 2 percent admitted they had "fabricated" results.

Daniele Fanelli of the University of Edinburgh and colleagues said the meta-analysis focused on behaviors that actually distort scientific knowledge -- excluding data on plagiarism and other kinds of malpractice -- and extracted the frequency of scientists who recalled having committed a particular behavior at least once, or who knew a colleague who did.

The analysis, published in the journal PLoS One, found, on average, across the surveys, around 2 percent of scientists admitted they had fabricated, falsified or altered data to "improve the outcome" at least once, and up to 34 percent admitted other questionable research practices -- including "failing to present data that contradict one's own previous research" and "dropping observations or data points from analyses based on a gut feeling that they were inaccurate."

In surveys that asked about the behavior of colleagues, 14 percent said they knew someone who had fabricated, falsified or altered data, and up to 72 percent said they knew someone who had committed other questionable research practices, Fanelli said.

http://www.upi.com/Health_News/2009/05/29/Some-scientists-admit-to-false-results/UPI-11091243575781/

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Posted in: natural health news,scientists admit to false results,UPI

What's in Your Soy?

For those who believe soy is good and Silk brand products are something other that in it for the $$$ -

Soy Risks

Soy Score Card

Complete report
Excerpt below from page 27 of 54 of Behind the Bean Report

Another brand of soymilk that chose not to participate in our scorecard project was the industry’s largest producer of soymilk, in addition to other soy products, Silk. WhiteWave, which markets Silk soymilk, is a subsidiary of Dean Foods. Dean Foods is the largest processor and distributor of dairy products in the United States, with $11 billion in sales in 2007.57 In his book, Organic Inc., author Sam Fromartz provides an excellent account of WhiteWave’s transformation from a small, values-driven company to a subsidiary of the corporate giant Dean Foods. When Steve Demos, the founder of WhiteWave, started manufacturing soymilk and tofu, he “wanted to prove to the profit-makers that [he] had a better model, based on values.”58 After Dean Foods bought WhiteWave in 2002, the company’s quest to increase profitability for shareholders would soon clash with WhiteWave’s values. Our own research, including conversations with organic farmers, adds to this story.

Oren Holle is an organic farmer in Kansas who is also the president of the Organic Farmers’ Agency for Relationship Marketing (OFARM), an organic farmers’ marketing cooperative. After Dean Foods bought WhiteWave and sought to increase production of its organic soymilk, Holle, along with representatives of the Kansas Organic Producers Association, met with WhiteWave representatives to explore a possible partnership between WhiteWave and organic farmers. He recalls, “We proposed to work diligently within the Kansas Organic Producers cooperative and partner with several other OFARM member cooperatives to supply superior quality beans with guarantees of being U.S. grown through the established organic audit trail process. While they ‘talked the talk’ about purchasing the beans from U.S. producers, when the pricing structure was proposed to make the venture modestly profitable for the U.S. growers, the bottom line answer was that if we weren’t willing to provide the beans at a price equal to or less than the cost of available beans from China our proposal couldn’t be considered further. End of negotiation.”

Merle Kramer, a marketer for the Midwestern Organic Farmers Cooperative, observes, “Companies like White Wave had the opportunity to push organic and sustainable agriculture to incredible heights of production by working with North American farmers and traders to get more land in organic production, but what they did was pit cheap foreign soybeans against the U.S. organic farmer, taking away any attraction for conventional farmers to make the move into sustainable agriculture.”

Today, WhiteWave is moving away from using organic soybeans altogether, claiming that there is an organic soybean shortage in the United States. It is clear, however, that WhiteWave is not an innocent victim of this shortage. Years ago, the company had the opportunity to work with American farmers to convert farm acres to organic soybean production, but they chose instead to source from China.

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Posted in: Behind the Bean,Cornucopia Institute,natural health news,soy

CHG Favorites of the Week

Food Blog of the Week
Supermarket Guru
Online since the beginning of time, Phil Lempert is THE internet authority on grocery shopping. Without exaggeration, his extensive site will teach you everything you ever wanted to know about buying food. The design is a little jumbled but I’m not one to quibble when the content is this good. Go. Now.

Food Comedy of the Week
“Fast Food Song (at the Taco Bell Drive Thru)” by Rhett and Link
Adorable, with a doubly adorable twist ending.



Food Quote of the Week
“My wife dresses to kill. She cooks the same way.” – Henny Youngman

Food Scene of the Week
Lunch scene with Jessup from A Few Good Men
Because Jack Nicholson JUST CAN’T HANDLE a lovely cup of café leche with an accusatory Tom Cruise and Demi Moore. He eats breakfast 300 yards from 4,000 Cubans who are trying to kill him, folks.



Totally Unrelated Extra-Special Bonus of the Week
Kate Gosselin’s Hair at Buzzfeed
Photoshoppers took turns cutting and pasting the Jon & Kate Plus 8 mom’s hair on to various pets, friends, celebrities, and Terminators. Often amusing, occasionally transcendent.

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Posted in: Links

Veggie Might: An Engagement, a Veg-friendly Wedding, and an Anniversary

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.

Congratulations are in order for so many folks this month. First of all, I’d like to officially raise a glass of mint limeade to Kris and her Husband-Elect. You two were already as cute as can be, and now this. I can barely stand it. Mazel tov!

Speaking of mah-wage, I just returned from the wedding extravaganza of my dear friend JF, nee B. It was a glorious affair in my favorite vegetarian-friendly town, Asheville, NC. The bride was gorgeous, and the groom was gregarious. It was a fabulous party—for four days straight—and it couldn’t happen to a lovelier couple. Slainte!

Oh, I should tell you about the food. At J & G’s reception, I ate the best vegetarian dish I’ve ever had at a wedding: butternut squash risotto and collard greens. (ML: yours was a close second.)

For once, I wasn’t jealous of the other diners as I ate only sides. This meal sure beat the steamed veggies and baked potato passed off as a vegetarian entree by one of the most overrated restaurants in New York City.

To top off the trip, I had biscuits, soy sausage, and gravy twice (at two different restaurants) during my stay: at the Southern-with-a-twist Tupelo Honey and the always-fabulous Laughing Seed. I smiled with every bite. Take a trip to Asheville, if not for the food, then for the people and views.

Among these auspicious events is the first anniversary of Veggie Might. I can hardly believe we’ve been together a whole year, CHGers. My first post seems so long ago, and yet, like yesterday. Thank you so much for welcoming me and allowing me into your computers. I’ve learned so much while having a blast, and I hope you have too.

Since a new year is upon us Dear Readers, I’d like to take your pulse. What would you like to read about? Are there vegetarian topics that interest you in particular? Is there anything I won’t shut up about that you’d prefer I let go?

What would you like to see more or less in Veggie Might? Do you want more articles? Are you happy with the number of recipes? Do you find the recipes accessible? How’s my driving?

Spare no response in the comments section. I would love to hear from you. Kris has worked hard to make this site something amazing, and I strive to further her mission. So lay it on me.

Here’s to another great year. Cheers!

(Photos courtesy of Flickr members fazu the elf and someToast.)

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Posted in: Veggie Might

Prepping for Unemployment: Food, Money, Mind

While I’ve been fortunate enough to be pretty consistently employed, my line of work often involves long breaks between projects. These fallow periods can last days, weeks, or months, and there’s a lot of job turnover in the industry because of the instability. It’s a weird, unpredictable way to live, and my co-workers and I are always somewhat prepared for the possibility of unemployment. Thus is the life of a freelancer.

Come Friday, I’ll be on one of these breaks, which is a polite way of saying, “I ain’t got no job.” It’s happened before, and usually isn’t a big deal, since freelancing preps you for this stuff the second you finish interning. Ideally, there will be other gigs on other shows with other nice folks. And in the downtime, hopefully no one takes my stapler. Or my health insurance.

Last time I was jobless (Winter 2008), I fell into a routine that seemed pretty productive at the time. I:

• Awoke at the same time I’d get up for work, so as not to lose momentum.
• Created a loose schedule of blogging, applying for jobs, and building up my resume.
• Took on most of the housework, since the Husband-Elect was working.
• Became the world’s most efficient shopper, thanks to Money Saving Mom and other such blogs.
• Made it a point to leave the house at least once a day, because all apartment and no play made Kris a dull girl/clinically insane.
• Spent quality time with friends and family I hadn’t seen in awhile.
• Drank profusely. (Er … kidding, mostly.)
• Went to bed at a reasonable hour, so my life’s work didn’t become beating Lego Star Wars on XBox.
  

For money, I drew from my emergency fund (thank YOU Dave Ramsey), collected unemployment, and went on extreme austerity. No luxuries were purchased in those three months, and I scaled my social life back to revolve around home-oriented activities. (Granted, it was probably much easier being February and all.) Ultimately, the ordeal didn’t make a heavy dent in my finances, and I avoided going into debt. Which was nice.

To maintain the same equilibrium this time around, I’m trying some new things, and attempting to build upon the old. Some of these will be heavily dependent on food and budgeting, fitting nicely into this whole blog-type thing. Others, not so much.

Readers, if you have any additional suggestions for maximizing unemployment situations, please fire away in the comment section. I’d love to hear ‘em.

In the meantime, I’m:

…drawing up a budget.
This will involve both actual and projected expenditures, potential income, and emergency planning, should my joblessness last into the fall. My goal here is to remain financially solvent and avoid becoming a drain on society/crack addict.

…banking as much of my current paycheck as I possibly can.
Since I knew this was coming, I’ve been saving for a few weeks, just to have some extra padding. This will be doubly useful with summer weddings and long-planned family vacations coming up. These things happen so rarely, and I don’t want to miss them because I didn’t think ahead.

…searching for deals.
Speaking of weddings and holidays, I’m using my downtime to score the best possible bargains on plane fare, car rentals, and gifts. What I learn should be wholly applicable in the future, and’ll save a couple hundred bucks in the present.

…creating a stricter schedule.
Though I had the best of intentions during last winter’s break, there were those afternoons filled with Days of Our Lives and Judge Judy. This time around, there’ll be a definitive set of concrete goals with deadlines. This should keep me on track with certain responsibilities, and allow for plenty of research time for what’s to come.

…cooking my face off.
Food tends to be my biggest expense when I’m not spending money on anything else, so I’ll be attempting to cut costs more drastically this time around. The stovetop and grill will see frequent use, as well as the slow cooker – any vessel that’ll keep the kitchen cool and our bellies full, actually.

…learning to run a household more efficiently.
One of the strangest, greatest side effects of my most recent bout with unemployment was the opportunity to figure out how to best run my home - creating operating budgets, devising chore methodologies - that kind of stuff. It’s a weird combination of making up for the past (when I was too busy working) and preparing for the future (when, presumably, I’ll have a job again, and there might be kids involved). By the end of this, who knows? I could become Real Simple magazine in human form.

…researching inexpensive entertainment options.
If you can brave the humidity, New York summers allow for wonderful sports and cultural experiences. The trick is keeping costs down, especially when friends have disposable fundage. This year, I’ll be looking into cheaper, constructive ways of socializing. And with luck, there’ll be food involved.

…exercising.
No excuses, man. I’m over 30, and it’s finally time to get on the boat, lest I start seriously compromising my health. I’ll begin by walking, and take it from there. Who knows? Sweat might even be involved.

…monetizing the blog in the most unobtrusive way possible.
When expected avenues of income just aren’t performing, it’s time to find other, creative ways of supporting oneself. In this case, it’s CHG. After two years of ad-free goodness, it could be a viable source of cash. The issue is doing it simply, and with integrity. Oh, capitalism.

…planning a wedding.
As a native Long Islander, I’m used to nuptials that would make the House of Windsor blush. My goal is to go with emotion over opulence, and maybe have some pie. The time off should be ideal for researching this.

Reading this back to myself, it’s fairly indulgent. But I hope it’s worth something – I hope it keeps me on track, and helps y’all plan for/look on the bright side of whatever might lie ahead. Unemployment isn’t the end of the world. In fact, sometimes it’s just the beginning.

(P.S. Check back with me in three months, when I’m eating cat food and ranting to Husband-Elect about the iniquities of Plinko. My tune might be different.)

Readers, what do you do to make the most out of unemployment?

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Posted in: About Cheap Healthy Good,Frugality,Organization

Tuesday Megalinks

Happy Tuesday, everybody! Hope your weekends were lovely and full of perfectly grilled edibles. To welcome y’all back, we’ve got barbecue tips, soda taxes, and a piece on the uprightness of iceberg lettuce. Enjoy!

Casual Kitchen: How to Lie About the Soda Tax
Dan takes on lies, damned lies, and statistics perpetuated by the New York Times, of all sources. The manipulation of data is a scary thing, folks, and Dan’s conclusion might make you think twice about the proposed tariffs on Coke. (Please check this Epi-Log post for a bit of background on this.)

Chicago Tribune: 13 strategies for shopping a farmers market
Solid rundown of market tips for newbies. If I was Emeril, I’d end this article with a “BAM!” Then I’d shuffle off to eat some shrimp and count my money. (Thanks to Slashfood for the link.)

Chow: How to Grill (Almost) Everything - Recipes to keep you fired up all summer long
It’s the motherlode, people. Anything you ever needed to know about barbecue is right here for the taking. Grilled Lime Pound Cake with Raspberry Sorbet? Them’s the magic words.

Culinate: Spice Guy – Get the most from your spices
As a woman who can no longer tell her plastic baggied cumin from her plastic baggied cardamom (even after smelling and tasting them), this is right on time.

Gothamist: Groceries in Underserved Areas to Get Tax Breaks, Incentives
This is fantastic. Essentially, New York State will reward urban supermarkets in areas where there are few. Ideally, this will help get inexpensive, healthy food out to populations overwhelmed by cheap crap.

The Kitchn: Cheap Eats - 10 Ways to Use a Can of Tuna
10 great ideas, augmented by 57 largely spot-on comments, will revolutionize the way you feel about the cheapest of fish. Spelt Farotto with Tuna and Artichokes, anyone?

The Kitchn: Planning Dinner? Popular Recipes for Every Course
The Kitchn comps its most popular recipes, beginning with breakfast and ending with Peanut Butter Oatmeal Monster Cookies (which sound delicious, yet terrifying).

The Kitchn: Dinner Parties – 5 Great Tips for Newbies
a.k.a. Simple Tricks That Never Occur to You When You’re in the Thick of Things. Or:
1. Set the table the night before.
2. Distribute dishes between the oven and stovetop.
3. Do a main dish that doesn’t require much supervision.
4. Make dessert ahead of time.
5. Buy apps. Don’t DIY.

Los Angeles Times: Menu labeling bill introduced by U.S. lawmakers
The California/New York law may be going national. Expect orders of Caramel Frappucinos to plummet once people know how many calories (a million) are actually in the dang things.

The Mother Load: 7 Tips For Leading a Balanced Blogger Life
This has nothing to do with money or food, but everything to do with time and life quality. If you find yourself spending too much time online, read this immediately. (Thanks to Money Saving Mom for the link.)

MSNBC: Exercise not likely to rev up your metabolism
Studies are finding that exercising does NOT affect your ability to burn fat during the 24 hours AFTER you work out. Experts are, quote, “flabbergasted,” end quote.

National Geographic: The Global Food Crisis - The End of Plenty
Hey – remember that Global Food Crisis? It’s still happening. And as population growth outpaces agricultural production, it’s only going to become exceedingly dire. NG explores the global effects.

New York Times: Many Summer Internships Are Going Organic
Kids these days. Instead of smoking dope and sucking face behind the junior high school, they’re interning at organic farms for free. Next thing you know, they’ll be volunteering at a soup kitchen or building some kind of habitat for a member of humanity. What’s the world coming to?

New York Times: Slaughterhouses in the City
Part of being a New Yorker is wandering aimlessly around the streets of Queens in search of your brother’s new apartment, and passing two urban chicken coops on the journey. This super-interesting story delves into the stories behind those buildings, where immigrants, Muslims, and gourmets go to inspect, then buy freshly-killed animals.

NPR: Backyard Coops Make Chicks Chic
Apparently, city dwellers across the country are bypassing market meat and metropolitan slaughterhouses in favor of their own edible animals. Raising poultry on your patio: it’s so hot right now.

Pittsburgh Post-Gazette: Health craze deprives poor Brazilians of acai berries
Tremendously popular in the U.S. thanks to Oprah and its recent designation as a “superfood,” Acai berries are becoming scarce in their native land of Brazil, where locals use it to feed the kids. A good example of how a ripple in America’s food chain affects other nations. (Thanks to Slashfood for the link.)

Saveur: The Ice Queen
The paean to iceberg lettuce is well-timed, well-researched, well-written, and well … it makes me want iceberg lettuce. Which I think is the point. With recipes! (Thanks to The Kitchn for the link.)

Wall Street Journal: Farms Start to Feel Credit Pinch
A few years ago, farmers were doing terribly. Then, things turned around, and life was grand. Now they’re slumping again, partly because ain’t no one lending anybody any cash.

Washington Post: Grate Finds - Tony Rosenfeld's recommendations for nine affordable cuts of beef that are made for summer grilling.
This interactive piece has been all over the place this last week, largely because it’s like an adult version of LeapFrog (meaning: fun, educational, pretty). Remember kids: grilled flank steak does a body good in moderation. (Thanks to Serious Eats for the link.)

(Photos courtesy of Elements4Health, HiCharles, and Oregon Live.)

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Posted in: Links

Cantaloupe with Honey and Lime: a Holiday Bonus Recipe

Hey folks - just a quickie today, in honor of the holiday weekend. It’s a simple fruit dessert from Martha Stewart’s Everyday Food cookbook (one of mah favorites), guaranteed to make cantaloupe lovers melt and cantaloupe ambivalents (like me) reconsider. At 70 to 140 calories (depending on the serving size), you can’t beat the health aspect, either.

Happy day off!

Honey with Cantaloupe and Lime
Serves 4 to 8
From Everyday Food

1 cantaloupe, peeled and seeded (see here)
1/4 cup honey
1 lime

With a sharp pairing knife or awesome vegetable peeler, slice the cantaloupe into ribbons/as thin as you possibly can. The end results should be long, thin strips, kind of like carpaccio. Split the slices up among all the serving plates. Drizzle 1/2 to 1 tablespoon honey over each plate. Top with lime zest and lime juice. Stir if you like, but it's prettier left untouched. Serve a.s.a.p.

Approximate Calories, Fat, and Price Per Serving
Four servings: 139 calories, 0.4 g fat, $0.65
Eight servings: 69 calories, 0.2 g fat, $0.33

Calculations
1 cantaloupe, peeled and seeded: 277 calories, 1.6 g fat, $2.00
1/4 cup honey: 258 calories, 0 g fat, $0.35
1 lime: 20 calories, 0.1 g fat, $0.25
TOTAL: 555 calories, 1.7 g fat, $2.60
PER SERVING (TOTAL/4): 139 calories, 0.4 g fat, $0.65
PER SERVING (TOTAL/8): 69 calories, 0.2 g fat, $0.33

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Posted in: 15 Minutes or Less,Desserts and Snacks,Vegan,Vegetarian

H1N1 Fast-track Vaccine to be Tested by Navy

UPDATE:11 June, 09
So Now it's a Pandemic?
------------
Another "lab rats r us" scenario on its way to be tested on perhaps unwilling people as a "direct order" to participate in human trials.

SAN DIEGO, May 21, 2009 (GlobeNewswire via COMTEX) -- Vical Incorporated /quotes/comstock/15*!vicl/quotes/nls/vicl (VICL 2.13, -0.12, -5.33%) announced today that in the two weeks since launching its program to develop a vaccine against H1N1 influenza (swine flu), the company has completed development of a prototype H1 vaccine, produced an initial supply of research-grade material, and initiated immunogenicity testing in animals. Assuming a successful outcome of this testing and a commitment for program-specific external funding, the company is ready to advance directly to large-scale cGMP manufacturing of vaccine for human clinical trials to be conducted by the U.S. Navy. Read more...

UPDATE on swine flu from Dr. Niman

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Posted in: H1N1,human trials,natural health news,swine flu,vaccines

Another Health Insurance Scam Coming from Congress?

UPDATE: 3 June
More to appease the insurance industry, and is he taxing the fancy perk enjoyed by your member of Congress?
Obama Said to Be Open to Taxing Health-Care Benefits

Please recall that the US is the only place where health benefits are tied to employment and ditated by Big Insurance. Let Max Baucus know just what you think, Teddy Kennedy too!
----------------------------------------------------
If you have CON-cerns about health insurance make sure you take the time to listen to this discussion from Bill Moyers Journal.

http://www.pbs.org/moyers/journal/05222009/watch2.html

Both Dr. Wolfe and Dr. Himmelstein tell it like it is. To top it off you'll hear from other just what Senator Max Baucus is up to in the way of protecting his Big Insurance buddies at the expense of the uninsured and under-insured, as well as state and federal government.

Change isn't growing in DC and around the Beltway in case you have missed this.

Just another good reason why you need to become your own best health advocate. And one reason Natural Health News and our associated sites are here to help.

AND

If you think Big Insurance isn't going to block this on every point they can, read this article:THE INFLUENCE GAME.

Fix is hard for Medicare, Social Security

If you ask me, just MOS.

Another perspective

and read more here too...

Read more »

Posted in: David Himmelstein MD,health insurance debate,natural health news,Sidney Wolfe MD

New Cell Phone Health Update

Updated today from simply4health

13 August, 2008

There is great controversy surrounding EMF and the use of related devices.

Please consider this new article and this special report.

Purchase items for your cell and cordless phones.

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Posted in: cell phone danger,natural health news,simply4health

Diabetes Featured

In my newsletter, herbalYODA Says!, the featured topic in the forthcoming issue is Diabetes.

Publishing tomorrow morning at 9 AM, you'll find 10 information packed pages with a great amount of nutritional information about how to improve and prevent diabetes, as well as develop a plan to recover.

To receive this issue of herbalYODA Says! you'll need to subscribe today. Sign up at the bottom of the page, here.

And our next segment on BlogTalkRadio focuses on Food Allergy. Listen Live tomorrow morning at 9 AM.

You can listen LIVE or visit the program archives anytime.

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Posted in: BlogTalkRadio,diabetes,food allergy,herbalYODA Says,herbalYODA Says LIVE,natural healing,natural health care,natural health expert,natural health news,natural news

Gallo Pinto and Happy Accidents

Over at Casual Kitchen, Dan’s first rule of cooking from a book is this: read the recipe twice before you even think of approaching an oven.

And he’s right. It can’t be overstated. Scanning a recipe multiple times ensures you have all the ingredients on hand, the time to make everything, technical clarity, and no last-minute surprises. (“Crap! I needed a lime?”) Conversely, not reading instructions twice (or at all) can have horrific results, like disease, war, or – god forbid - Sandra Lee’s Kwanzaa Cake.

Occasionally, though, mistakes can’t be helped. You can memorize the damn thing, and still confuse a chop for a mince, a teaspoon for a tablespoon, or an onion for a Funion.

Case in point: Gallo Pinto. It’s a jazzed-up Costa Rican version of rice and beans, and Serious Eats recently posted a not-quite-authentic-but-much-faster recipe for it on their blog. The picture looked tasty and colorful, so I copied it into Word and went to town.

Stupidly, despite reading the directions approximately 400 times, I used a CAN of beans (with liquid) in my pot instead of a CUP. Yikes. This made the dish much wetter than it was supposed to be, and threatened to turn supper into a Waterworld-caliber disaster.

Then, something funny happened. Panicked, I added an extra 1/2-cup of rice and a few more seconds of cooking time, and *POOF* the food morphed into something completely, wonderfully edible. It was a little moister, I think, than the original recipe, but deliciousness nonetheless. Victory was snatched from the jaws of defeat, and dinner was saved.

Of course, if you should try it yourself, know the following:

1) Sometimes cilantro can seem kind of extraneous, but in this case, I really thought it was vital to the dish. A small handful at the end brightens up the whole shebang.

2) Gallo Pinto’s been taste-tested and approved for an office lunch, meaning it transports well and is just as good cold as it is warm.

3) I wondered if throwing four tablespoons of Worcestershire sauce into the mix would be insane, but went ahead with it anyway. Surprise! It melded quite nicely, bestowing a unexpected smoky flavor on everything.

4) Vegetarians and vegans! If you want to make this a non-meat dish, simply substitute vegetarian Worcestershire sauce in for the regular stuff.

5) This is a full, weeknight-appropriate meal. No need for a side or a salad, though a glass of wine makes all good food even better.

Ultimately, you should still peruse recipes as thoroughly as possible before stepping foot into your kitchen. But if you mess up, don’t worry. Everyone makes mistakes. And at least it’s not Kwanzaa Cake.

Gallo Pinto
Serves 3
Adapted from Serious Eats

1 tablespoon canola oil
1 onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
2 cloves garlic, chopped
1-1/2 cups cooked rice
1 can black beans, with liquid
4 tablespoons Worcestershire sauce (or Salsa Lizano)
Salt and black pepper
Handful of cilantro, chopped

1) In a large skillet, heat oil over medium heat. Add onion and red pepper. Saute 10 minutes. Add garlic. Cook 30 to 60 seconds, until fragrant. Add beans and Worcestershire sauce. Stir thoroughly. Cook 3 minutes. If it gets dry (which it shouldn't, with the bean liquid), add water. Add rice. Stir. Salt and pepper to taste. Serve topped with cilantro.

Approximate Calories, Fat, and Price Per Serving
310 calories, 5.7 g fat, $1.40

Calculations
1 tablespoon canola oil: 124 calories, 14 g fat, $0.07
1 onion, chopped: 46 calories, 0.1 g fat, $0.26
1 red bell pepper, stemmed, seeded, and chopped: 43 calories, 0.5 g fat, $1.38
2 cloves garlic, chopped: 9 calories, 0 g fat, $0.10
1-1/2 cups cooked rice: 307 calories, 0.8 g fat, $0.18
1 can black beans, with liquid: 350 calories, 1.8 g fat, $0.85
4 tablespoons Worcestershire sauce: 50 calories, 0 g fat, $0.88
Salt and black pepper: negligible calories and fat, $0.02
Handful of cilantro, chopped: negligible calories and fat, $0.45
TOTAL: 929 calories, 17.2 g fat, $4.19
PER SERVING (TOTAL/3): 310 calories, 5.7 g fat, $1.40

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Posted in: Mains,Vegan,Vegetarian

Today's Drug Promoting Insanity

As I've been saying lately, what we have in the US is medical care, not health care. And the medical care we have ranks very low in comparison to many other countries.

There are many reasons for this poor state of affairs, and here are a few reasons why things are as they are -

1. Older people should take anti hypertensive drugs even if they do not have hypertension.

This idea seems to be the brainchild of some medical researchers in the UK. They believe a "polypill" made up of the standard drugs used currently as the cookie cutter treatment for blood pressure will prevent heart disease and stroke.

My choice would be vitamin E and magnesium, plus a more customized individual plan for anyone concerned about these issues.

2. The anti-cholesterol drug fenofibrate (Tricor or Triglide)appears to reduce risks of amputation for diabetics by as much as 36 percent, a study has found. This drug runs about $75 for 90 pills. And it has some great side effects I know everyone wants to experience, especially when hit with their impact by surprise because the prescriber overlooked explaining them, as required by law.

The study was published in a special edition on diabetes by The Lancet, which included another study on how rigorous monitoring and control of blood sugar reduces heart attacks.

Well, just for starters, how is amputation directly related to controlling blood sugar and reducing heart attacks?

Perhaps these medical whiz kids need to go back to the drawing board to read the research that says anti-cholesterol drugs do not reduce risk of heart attack, and they don't really do much for LDL or blood sugar lowering either.

However, if a person with diabetes takes adequate amounts of vitamin E daily, they will find that they can prevent neuropathy and the reduce the risk of losing toes, feet, or limbs.

And because vitamin E is an oxygenator it can act to lower blood pressure as doing is increased over time.

A little Alli-C thrown in the mix easily increases the benefits, and garlic has some blood sugar lowering effect as well.

Then there is Kufner's Powder, heavily laden with B vitamins and trace minerals, shown in the very first hospital based study to reverse gangrene in a limb of an older man with diabetes. And consider enzymes, especially lipase, it might be beneficial.

Seems to be another indication we need more open minds and more creative thinking in medicine now days...

3. "A study by Cancer Research UK found that pancreatic cancer can spread quickly to a tumor, despite a healthy blood supply, and gave evidence why conventional cancer treatments such as Eli Lilly and Co's Gemzar were often ineffective.

The study found that combining cancer treatment Gemzar with Infinity Pharmaceutical's experimental drug IPI-926 made the treatment work better in mice with pancreatic cancer."

Yes, the treatment works better in mice!

And the statistics are not good: "Pancreatic cancer is diagnosed in 230,000 people across the world each year, with 7,600 new cases in Britain and 37,000 new cases in the United States, according to Cancer Research UK."

So what might you do?

Well, there is a natural treatment that has been proven in an FDA funded study that seems to get up to an 83% cure rate.

It has lots of vitamins and enzymes, plus a different nutritional approach.

And after you've looked over just these three items consider that in 1999, the Institute of Medicine (IOM) issued an alarming report titled "To Err is Human," detailing the toll of preventable medical errors in the U.S; it estimated that up to 98,000 Americans die annually from them.

Comments on this study show that now a decade later as more than 100,000 people are dying from the same cause, as the CDC reports, why aren't the "right" questions being asked.

Are we really hoping for reform in medical care?

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Posted in: amputation,diabetes,disease prevention,health care reform,high blood pressure,medical errors,natural healing,natural health news,pancreatic cancer,Vitamins improve health

Something Exciting This Way Comes

Over the past few years I've developed a great relationship with TerraCycle. The Garbage Moguls were so kind to donate some of their worm poop fertilizer for one of the prizes at my non-toxic home and garden talk at last Friday at GreenFair.

Now they've got something new going on and it's going to be big.

My friends at TerraCycle will be meeting with Pepsi next week about this exciting new project. This collaboration means a great expansion for their projects, room for more people to recycle the bags and earn some money for their favorite organization. (We'd be happy to receive donations for CHI.)

IT’S IN THE BAG: PACKAGING FROM MAJOR SNACK BRANDS GETS A NEW PURPOSE


PepsiCo’s Frito-Lay and TerraCycle Partner to Start Chip Bag Brigades to Upcycle Used Packaging

Plano, TX, April 29, 2009 – Frito-Lay North America, a division of PepsiCo, today announced a new partnership with TerraCycle, an upcycling company that will take used packaging from Frito-Lay snack products and turn them into affordable, quality goods. Through this joint program, consumers and local community groups can earn money by collecting the used packaging, and at the same time redirect packaging from landfills.

Over the past few years, the company’s packaging initiatives have made some significant strides. This includes reducing the amount of plastic in packaging by 10% and over the last five years eliminating 12 million pounds of materials used to make the snack bags. This month, the company announced that in 2010 its SunChips brand will be introducing a fully compostable bag made from plant-based renewable material. Marking the company’s latest effort, Frito-Lay will be the first snack food company to fund the collection and upcycling of its used packaging.

“Consumers interact everyday with our company and our brands through packaging,” said Gannon Jones, vice president, portfolio marketing, Frito-Lay North America. “The TerraCycle program builds on our existing efforts to minimize the impact of packaging, while also engaging and rewarding our consumers for being part of the solution.”

The company is asking consumers to form Chip Bag Brigades; for every bag a brigade collects and sends to TerraCycle, Frito-Lay will donate two cents to their charity of choice. Initially, there will be 1,000 collection sites and more are expected to be added during the year. The goal of the program is to engage at least 150,000 people and divert more than 5 million bags from landfills. Consumers can learn more about forming Chip Bag Brigades at www.fritolay.com/terracycle .

The packaging from all the company’s popular brands, such as Lay’s potato chips, Doritos and Tostitos tortilla chips and Cheetos cheese flavored snacks, will be used to make quality, affordable products such as purses, pencil cases and tote bags, which will be available at major retailers like Wal-Mart by late 2009.

This packaging innovation is in line with the commitment by PepsiCo, Frito-Lay’s parent, to reduce the company's impact on the environment through water, energy and packaging initiatives.

About TerraCycle
In 2001, Tom Szaky, a Princeton University Freshman, founded TerraCycle in hopes of building an eco-capitalist company built on waste. After winning countless business plan contests, Tom dropped out of Princeton to pursue his dream of founding the world’s most environmentally friendly company. Seven years later, TerraCycle’s eco-friendly products have received a myriad of social and environmental accolades and are sold at major retailers like The Home Depot, Target, Wal-Mart and Whole Foods Markets. TerraCycle’s business plan and products made from waste received a Zerofootprint Seal of Approval, won The Home Depot’s Environmental Stewardship Award twice and recently won the 2007 Social Venture Network Innovation Award. Please visit www.terracycle.net to learn more.

Buy TerraCycle products online!

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Posted in: Frito-Lay,natural health news,TerraCycle

CHG Favorites of the Week

Food Blog of the Week
Kath Eats Real Food
I saw this smart, charming blog for the first time last week, after The Simple Dollar’s Trent linked to it in a roundup. It friggin’ rules. The back story: Kath lost 30 pounds a few years ago, managed to keep it off, and began her own blog as a way to document her progress/spread the word. Check it out, and be sure to look at the oatmeal section. If you’re a fan of the oats, you won’t be disappointed.

Food Comedy of the Week
"Little Crop of Horrors" from The Daily Show
(Rated PG-13 for some language and images.) Michelle Obama planted a garden. This guy thinks it’s irresponsible. Samantha Bee reports. (Thanks to Eat Me Daily for the link.)



Food Quote of the Week
“I'm never gonna get used to the 31st century. Caffineated bacon? Baconated grapefruit? ADMIRAL Crunch?” – Frye, Futurama

Food Tip of the Week
I read this on The Kitchen last week, and just thought it was the bees knees: “I was making key lime bars last night and came up with a great tip - use your garlic press to juice the tiny limes!! Just cut them in half and they fit perfectly in the little slot. The press also catches any unwanted seeds.” Nice!

Food Movie Scene of the Week
The lunch scene from Fame
Sweet, spontaneous cafeteria dance number featuring the oldest high school students IN THE WORLD. (Gabrielle Carteris excepted.)



Totally Unrelated Extra-Special Bonus of the Week #1
Houston Chronicle’s Build-Your-Own Comics Page
One of the great passions in my life are the funnies. Get Fuzzy, Doonesbury, and Zits keep me happy on a daily basis, and I’ve been reading For Better or Worse since I was practically fetal. Every day, I question the continued existence of The Lockhorns, Wizard of Id, and freakin’ Mallard Fillmore, and I shed a tear for long-departed strips like Calvin and Hobbies, Far Side, and Peanuts. What I’m trying to say is – the Chronicle lets you customize your own page for daily use. Go there now and be at one with Dilbert.

Totally Unrelated Extra-Special Bonus of the Week #2
“True Colors”
Whatever you think of last night’s American Idol winner, it can’t be argued that this Cyndi Lauper/Allison Iraheta duet was truly the evening’s best moment. Cyn has to be the world’s most gracefully aging punk.

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Posted in: Links

Veggie Might: Chlorophyll and Awesomness Salad (or, Need Salad Now)

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

There are times when all I want is salad. Often those times follow periods of bad eating, but this most recent salad fixation is inspired by all the garden-related food porn in the blogosphere.

In the past couple of weeks, I’ve been a slave to the glorious photos of asparagus, radishes, green beans, and leafy lettuce.

I mean seriously, check out this radish salad and tell me you don’t want to just stick your face in there? Or this bowlful of chlorophyll and awesomeness? The Kitchn needs to rein it in or I’m going to pack up and move to wherever it is.

These salads inspired me to create something green and gorgeous to shove in my face—STAT. At my local market, I chose a cheapo, yet stunning, bunch of arugula, asparagus, green beans, red onion, and radishes.

Before I got these beauties home, I was plotting my attack. Blanch the asparagus, beans, and radishes; toss with the arugula and onion; and make a vinaigrette dressing to go with it.

Mark Bittman’s Basic Vinaigrette is my go-to dressing. It can be modified to suit your needs (as MB indicates in his post), but is delicious just as it is. Since I learned to make my own, I haven’t bought dressing from a supermarket. It’s so much cheaper, and it keeps a down the fridge clutter when made in small batches.

This salad whips up fast and easy. Blanching is quick and leaves the veggies al dente. You just boil your vegetables for a couple of minutes and then plunge them into an ice bath to stop the cooking. It’s a great technique for salad toppings.

The green beans and asparagus came out perfect. Blanching took the edge off the radishes, but they retained their peppery snap. Tossed with the arugula and onion, the tangy vinaigrette tied it all together.

Now, my photos aren’t as pretty as the pictures I’ve been lusting after, but this salad exceeded my fantasies.

Chlorophyll and Awesomeness Salad
Inspired by Tortellini and Spring Vegetable Salad
Yields 4 servings

1 medium bunch arugula
4 radishes, thinly sliced
1/2 lb asparagus, snapped into 1” pieces
3 oz green beans, snapped into 1” pieces
1/8 red onion, slice into crescents
dress to taste

1) Chop/slice veggies. Remove stems, wash, and drain arugula.

2) Bring 1–1 1/2 cups water to a boil in medium saucepan. Fill a large bowl with water and ice cubes.

3) Add asparagus and green beans to boiling water. Set time for 2–3 minutes.

4) When the timer goes off, add radishes to boiling water and reset for 1 minute.

5) When the timer goes off, drain veggies and plunge them into the ice water.

6) Dry and toss with onion and arugula. Dress with to taste.

7) Bask for a moment in the green glow and dive in.

Approximate Calories, Fat, and Price per Serving
21.75 calories, 1.2g fat, $.54

Calculations
1 medium bunch arugula: 15 calories, .3, $1.00
4 radishes: 4 calories, 0g fat, $.20
6 oz asparagus: 36 calories, .5g fat, $.74
3 oz green beans: 27 calories, .4g fat, $.18
1/8 red onion: 5 calories, 0g fat, $.06
Totals: 87 calories, $2.18
Per Serving: 21.75 calories, 1.2g fat, $.54

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Posted in: Mains,Sides,Vegan,Vegetarian,Veggie Might

Manufactured Parts and Hip Replacements

Total Hip Arthroplasty

Every year approximately 200,000 hip replacement surgeries are performed in the United States and the success rate appears to be about 90 percent. The most common reason for hip replacement is osteoarthritis of the hip joint; however, surgery is not a “quick fix” for every person with chronic hip pain. Surgery, in this instance is used only after medication and other, less-aggressive treatments have failed.
More than 21 million people in the United States have degenerative osteoarthritis, and it is the leading cause of chronic disability. The number of arthritis related hospital admissions doubled between 1993 and 2006.

Most people undergo hip replacement as a result of osteoarthritis of the hip joint. But you might also consider hip replacement if you experience severe pain, loss of motion or deformity of your hip joint. Hip replacement is also used in people with hip injuries, rheumatoid arthritis, impaired nerves, loss of muscle strength surrounding the joint, and other medical conditions, such as a bone tumor or bone loss due to insufficient blood supply (avascular necrosis).

Symptoms that may lead to the decision to undergo hip replacement include severe pain and loss of motion or stiffness in the joint. Pain that keeps you awake at night, little or no relief from pain medications, difficulty walking up or down stairs, trouble standing from a seated position, or having to stop activities because of pain are additional considerations that can lead to interference in everyday living.

Today’s hip prosthetics can be expected to last up to 20 years. Usually hip replacement has been an option for adults older than age 60. Because the newer technology has brought about stronger and longer lasting artificial joints, younger and more active people are choosing this surgery.

Hip replacement may be the only choice after failure of other less invasive therapy fails to relive increasing pain. While hip replacement, or total hip arthroplasty, can relieve pain and improve range of motion, it is not without risk.

The current rate of obesity is of major concern to surgeons who provide this type of orthopedic surgery. Only recently has this data been made available through the Mayo Clinic.

Researchers have found that there is a 50 percent increase in complications when obesity and super obesity is present. In order to be considered a “best candidate” for hip replacement surgery, there must first be significant joint and cartilage damage shown on X-ray, severe and deep pain, no relief from medication for pain and inflammation, and interference in daily activities of living.

Usually if a patient has disabling heart disease, uncontrolled high blood pressure, infection or very poor overall health, this surgery will not be scheduled.
Currently either metal-metal or ceramic-metal hip prostheses are used in replacement surgery.

A third type of prosthetic hip joint was in use from 2003 until 2008. In July 2008, the “Zimmer Durom Acetabular Cup,” a metal-polyethylene prosthetic device, was removed from the market. At that time the manufacturer began a significant effort to provide new training to orthopedic and general surgeons and began to develop new educational support materials.

Considered by surgeons for at least 30 years to be highly durable, the Metal-on-Polyethylene prostheses had been the leading artificial hip component material and had been approved.

The Zimmer Durom hip replacement device is made with a cobalt chrome molybdenum alloy metal ball with a polyethylene liner. Polyethylene is the most understood and had been the most used of all liner materials, which offered surgeons a range of stability options while the operation was underway.

The ability of polyethylene to be adaptively customized during surgery is considered important; however it is the least expensive bearing.

Since all implants, including the Zimmer Durom hip implant device, are subject to wear and tear, they shed debris. After about 10 to 15 years of use the debris shows up with symptoms of inflammation and bone loss. The wear rate of Metal-on-Polyethylene implants, such as the Zimmer Durom hip replacement device, is about 0.1 millimeters a year.

To overcome the issue of “debris” manufacturers chose to treat the polyethylene liners with radiation to create new wear resistant polyethylene. This new substance is called “highly cross linked polyethylene.”

In July 2008, after reviewing data on more than 3,000 cases, Zimmer, the world's largest manufacturer of hip replacement parts, suspended sales of the Zimmer Durom Acetabular Component (Durom Cup).

The Indiana-based manufacturer states that it was unaware of any design or manufacturing defects and a Zimmer Durom hip recall was not issued. Zimmer has plans to place the Durom Cup back on the market on completion of its training and education projects.

Several Zimmer Durom hip implant lawsuits have been filed against Zimmer Holdings Inc., claiming it failed to provide proper warnings, instructions and training to surgeons.

In early 2008, one prominent orthopedic surgeon wrote openly about problems he experienced with Zimmer Durom hip replacements. His data showed that out of 165 implants, 14 were "revised or required revision" within the first two years after surgery. The surgeon added that he believed the Zimmer Durom hip replacement device was defective and there were seating problems with the surface where fixation in the natural joint was to occur.

Zimmer advised that people who have received the Durom Cup to contact their doctor if they experience pain more than three months after surgery.

This article is part of a consumer health education series written by Gayle Eversole, DHom, PhD, MH, NP, ND, of Creating Health Institute, in collaboration with Bernstein Liebhard, LLP.

The views expressed in this article are solely those of the author, Gayle Eversole.

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Posted in: avascular necrosis. consumer injury lawyers,hip arthroplasty,hip replacement,natural health news,Zimmer Durom Acetabular Cup

26 Common Food Labels, Explained

These days, grocery shopping involves a lot of reading. Food is rarely content to just be, and instead, must include dozens of labels designating it as CAGE-FREE, HIGH IN ANTIOXIDANTS, or the dreaded ORGANIC. And even if you know your PASTURED from your HUMANELY-RAISED chickens, odds are you still need a PhD to decode most of the other language.

So, to make navigating your supermarket a tad easier, here are 26 food labels, defined and explained in terms understandable to humans. I have to be honest - 36 hours ago, I couldn't tell the difference between LOW-FAT, LITE and REDUCED-FAT. Now, I can. And I have this guide to consult when I forget.

Readers, if I made a mistake (or several hundred) lemme know and I will correct it.

ALL-NATURAL / NATURAL / 100% NATURAL
What it means: In regards to beef and poultry, NATURAL means the meat appears relatively close to its natural state, and often won’t have additives or preservatives. (Note: there’s no USDA regulation for this, however.) In regards to other foods, NATURAL and ALL-NATURAL mean nothing. Absolutely nothing.
What it really means: With the exception of meat, slapping NATURAL on a label is a marketing ploy. Everything essentially derives from nature, so there’s a ton of fudging that can be done. Don’t trust it, and read the ingredient breakdown before you buy any product.

ANTIOXIDANTS
What it means: I’m leaving this one up to Woman’s Day: “For a food to be labeled as containing antioxidants, the FDA requires that the nutrients have an established Recommended Daily Intakes (RDI) as well as scientifically recognized antioxidant activity.” What? I’m not sure. But it doesn’t matter, because …
What it really means: Actually, Woman's Day has this one covered, too: “Most products already contain antioxidants and manufacturers are simply beginning to call it out due to current food and health trends.”

CAGE-FREE
What it means: Egg-laying hens don’t live in cages.
What it really means: Very little. The poultry can walk around, but they can also be fed, raised, and slaughtered like any other chicken. There’s no official regulation for this term, as far as I can tell.

CERTIFIED
What it means: Congratulations! The USDA has acknowledged that your meat is actually meat.
What it really means: The USDA gave your meat a grade and a class, and certified that it hasn’t been replaced with Folger’s crystals.

ENRICHED / FORTIFIED (Added, Extra, Plus)
What it means: A nutrient (niacin, Vitamin C, etc.) has been added to your food. Now, compared to a standard, non-fortified food, it has at least 10% more of the Daily Value of that nutrient.
What it really means: It varies. A manufacturer can add a ton of Vitamin C to orange juice, and set you up for life. Or the same guy can slip a measly 10% thiamin into a piece of bread, and it barely makes a dent. Read the label to see you’re getting the amount you want.

FREE (Without, No, Zero, Skim)
What it means: FREE has hard and fast definitions set forth by the FDA. They are:
Calorie free: Less than 5 calories per serving.
Cholesterol free: Less than 2 mg cholesterol and 2 g or less saturated fat per serving.
Fat free: Less than 0.5 g of fat per serving.
Sodium/salt free: Less than 5 mg per serving.
Sugar free: Less than 0.5 g of sugars per serving. (See SUGAR-FREE entry as well.)
What it really means: You can be pretty confident that FREE foods lack what they say they do. But be careful. Often, fat-free and calorie-free products are some of the most chemical-laden items in the supermarket (not to mention awful for most cooking purposes).

FREE-RANGE
What it means: A term usually applied to chickens, FREE-RANGE means birds have access to an outside area. That’s it.
What it really means: This is a huge part of Omnivore’s Dilemma by Michael Pollan. Essentially, FREE-RANGE often means birds are raised on a massive factory farm, and given a tiny patch of lawn that they rarely, if ever, use. The FREE-RANGE label means virtually nothing, for eggs or roasters. Don’t buy it.

FRESH
What it means: Pretty much, FRESH food is raw food that’s never been frozen or warmed, and doesn’t have any preservatives.
What it really means: Hey! This is an actual thing! Who knew? A food labeled FRESH is regulated by the FDA, so you’re getting what you’re paying for. Nice.

GRAIN FED / GRASS FED
What it means: Grain is the primary diet of most cattle. It’s meant to produce fatter animals who grow and can be slaughtered much faster than nature allows. GRASS FED cows (while I’m not sure there’s an official designation) are generally raised entirely on pasture grass, and can’t be fed grain.
What it really means: While I’m led to believe GRASS FED cows taste better on a bun, I’m actually a little hazy on this one. Can anyone clarify? Is there a federal regulation for this term?

GUILT-FREE (Wholesome, Traditional)
What it means: Absolutely nothing.
What it really means: It’s a made-up word to make you want to buy a product. Ignore it entirely, and don’t forget to read nutrition breakdowns on the packaging. Boo.

HEALTHY
What it means: Simply, “A HEALTHY food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if it's a single-item food, it must provide at least 10 percent of one or more of vitamins A or C, iron, calcium, protein, or fiber.” Exemptions (and there are many) can be found here.
What it really means: Wow. As in the case with FRESH, I didn’t know this was an actual thing. I assumed it was a spurious claim made by food companies. But it’s actually very real, and leaves little open to interpretation. Nice work, FDA!

HIGH IN / GOOD SOURCE (Excellent for)
What it means: Something labeled GOOD SOURCE “means a single serving contains 10 to 19 percent of the Daily Value for a nutrient.” In regards to fiber, the food must have between 2.5 and 4.9 grams of it in every portion, but also has to be low in fat. A food labeled HIGH IN has at least 20% of the Daily Value of a nutrient.
What it really means: It is what it is. There’s little ambiguity here.

HORMONE-FREE
What it means: Nothing. The USDA says it can’t be proved.
What it really means: Pigs and chickens aren’t supposed to have hormones anyway, so be on the lookout there. For beef, it’s not possible to show hormones weren’t used, so the designation comes entirely from the manufacturer. You’re taking their word for it.

HUMANELY-RAISED
What it means: In regard to the chicken for which it’s meant, almost nothing. It’s not a federally regulated definition.
What it really means: While there’s some effort by smaller groups to get standards together, it’s not completely there yet. In the meantime, look for the Certified Humane label, which means the birds “were allowed to engage in natural behaviors,” had room to move around, had fresh water and a no-hormone/antibiotic diet, and were handled with care during their lives.

LEAN
What it means: In terms of beef, poultry, and fish, LEAN means the product has less than 10 grams of fat, fewer than 4 grams of saturated fat, and less than 95 milligrams of cholesterol per serving. EXTRA LEAN meats go even further than that.
What it really means: I did a lot of research on this a few months ago, and while serving sizes vary, a LEAN label is good news for dieters. Look for it, but be careful to check the sodium content while you’re at it.

LIGHT / LITE
What it means: There are two definitions: A) the food has 50% less fat than its regular equivalent, or B) the food has 33% less calories than its regular equivalent.
What it really means: The product may be a better choice than its full-fat or full-calorie version, but it’s not necessarily healthy. For example, Hellmann’s Light Mayonnaise has 4.5 grams of fat, which is 5.5 grams less than their plain ol’ mayo. But that’s per tablespoon, which, in the grand scheme of things, is still quite a lot of fat.

LOW (Little, Few, Contains a Small Amount of, Low Source of)
What it means: There are exact specifications for this label put forth by the FDA. The most common are:
Low-calorie: 40 calories or less per serving.
Low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving
Low-fat: 3 g or less per serving
Low-saturated fat: 1 g or less per serving
Low-sodium: 140 mg or less per serving
What it really means: Thanks to strict standards, the LOW is pretty cut-and-dry. Expect food products to adhere to these guidelines, but don’t expect something that’s LOW in fat to also be LOW in calories.

NO ADDED SUGAR
What it means: Manufacturers haven’t put any additional sugar into their product.
What it really means: There still may be artificial sweeteners or naturally-occurring sugars within the food. Certain fruits and dairy products don’t need extra sweetness because they’re born with it already.

NO ARTIFICIAL COLORS, FLAVORS OR PRESERVATIVES
What it means: Your food is made entirely from natural ingredients
What it really means: Well, it depends on your definition of “natural.” Is high fructose corn syrup natural? What about ammonium sulfate? If a product is enriched with more niacin, does that count? While this label points towards good things, a quick scan of the ingredient list will tell you everything you need to know.

NO TRANS FAT / TRANS FAT FREE
What it means: The food has less than 0.5 grams of trans fat per serving.
What it really means: While this is a relatively new label addition (and a good one since trans fat is very, very, very bad), it’s not quite an indicator of health. A food with NO TRANS FAT may still be high in both saturated and regular fat.

ORGANIC (100% Organic, Made with organic ingredients)
What it means: There are entire books written on the topic, but it boils down to this: 100% ORGANIC products consist entirely of organic ingredients. An item labeled ORGANIC has 95% organic ingredients. Something that’s MADE WITH ORGANIC INGREDIENTS means 70% must come from organic ingredients. Chickens and cows are different and much, much rarer.
What it really means: Hoo boy. Here we go. The word “organic” is thrown around with some regularity, but the USDA’s never certified that it’s any healthier than ol’ supermarket food. (For what it’s worth. The USDA isn’t exactly the Vatican.) The label doesn’t guarantee any humane treatment of animals, and regulation for fruits and vegetables vary. However, it seems like a general consensus that organic food tastes better, and may be better for you. Proceed with caution.

PASTURE-RAISED / PASTURED
What it means: This is a term used to describe chickens. As the USDA puts it, "Birds are raised outdoors using movable enclosures located on grass and fed an organic diet (without hormones or non-organic additives) and/or raised without antibiotics (drugs that are intended to prevent or treat animal illnesses).”
What it really means: Chickens and hens can eat what they’re supposed to naturally (as opposed to feed), and are given lots of space to move around. Their eggs tend to be healthier and more flavorful.

PERCENT FREE (ex: 97% Fat-Free)
What it means: Let’s let the FDA take this one, since they have the simplest explanation: “A product bearing this claim must be a low-fat or a fat-free product. In addition, the claim must accurately reflect the amount of fat present in 100 g of the food. Thus, if a food contains 2.5 g fat per 50 g, the claim must be ‘95 percent fat free.’”
What it really means: In general, this is a good thing, since the percentage label can only be placed on leaner foods.

REDUCED (Fewer, Less)
What it means: A food item has at least 25% less calories, fat, or a nutrient as compared to the reference food. For instance, if regular potato chips have 12 grams of fat per serving, reduced-fat potato chips can’t have more than 9 grams for the same size portion.
What it really means: This is a pretty cut-and-dry definition, but can be easily confused with the LIGHT/LITE label. Reduced foods are generally healthier than their unreduced counterparts, but are not necessarily LOW in fat, calories, or anything else. Read the nutrition facts to make sure you want what you’re buying.

SUGAR-FREE (also: Without Sugar, Zero Sugar, No Sugar, etc.)
What it means: There is no, or an immeasurably small, amount of sugar in the food (less than 0.5 g per serving).
What it really means: There is no, or an immeasurably small, amount of sugar in the food. However, there could be a sugar alcohol like sorbitol, and sugar-free doesn’t necessarily mean carbohydrate-free. Diabetics, take note.

WHOLE WHEAT
What it means: There is some amount of whole wheat in the food you are buying.
What it really means: A range of things, many of which can’t be derived from reading the words WHOLE WHEAT splashed across a logo. To ensure you’re buying a healthy product, look for something with 100% Whole Wheat, and make sure whole wheat flour is the first ingredient, and no other flours are present.

And that’s a wrap. Readers, there is a distinct possibility I’m off my rocker with some of these. Please discuss/point out errors in the comment section.

P.S. Here are my sources.

“‘All natural’ claim on food labels is often deceptive; foods harbor hidden MSG and other unnatural ingredients,” Natural News, 3/21/05
“Breaking news: USDA limits “grass fed” label to meat that actually is,” Ethicurean, 10/16/07
“Coping with Diabetes,” FDA, 9/95
“Deciphering Food Labels,” Kids’ Health
“Egg Labels: Reading Between the Lines,” Egg Industry
“FDA: Scale Back 'Whole Grain' Labels,” Web MD, 2/15/06
“Food Additives,” Healthy Eating Advisor
“The Food Label,” FDA, 7/03
Food Label News
“Food Label Terms Defined,” How Stuff Works
“Food Labeling; Nutrient Content Claims; Definition for ‘High Potency’ and Definition for ‘Antioxidant’ for Use in Nutrient Content Claims for Dietary Supplements and Conventional Foods,” FDA, 7/18/08
“Free-Range and Organic Meat, Eggs, and Dairy Products: Conning Consumers?” Peta Media Center
“Hormone-Free,” Consumer Reports Greener Choices
“Label Able: Certified Humane,” YumSugar, 4/3/07
“A Little 'Lite' Reading,” FDA
“Organic and Free Range Chicken – Better For My Health?” Healthcastle
“Reading Between the Food Label Lines,” Womans Day, 5/12/09
“Reading Food Labels,” Diabetes Files
“Reading food labels: Tips if you have diabetes,” Mayo Clinic, 5/18/07
“Some 'light' reading on food labels,” LA Times, 10/2/07
“Trans fats now listed on food labels,” American Heart Organization,
“The Truth about Food Labels,” Quality Health
“Understanding the Food Label,” Colorado State University
“What is a Cage-Free Egg?” About.com, 3/27/09
“What Is ‘Natural’ Food?” Slashfood, 2/23/09

(Photos courtesy of Scientific Psychic, Eurogrocer, Flickr member I Love Butter, and Raley's.)

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Posted in: Buying Food,Frugality,Health