Water Tower Antennae

Birds have historically been adaptable to pollution. Now with ever increasing electro-magnetic pollution (ElectroSmog) from cell phone towers, WI-FI and DTV, even birds cannot sustain.
As the crow flies: birds flee

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Posted in: News

The Importance of Being Earnest

In the Oscar Wilde play of the same name Wilde uses Lady Bracknell to embody the mind-boggling stupidity of the British aristocracy, while at the same time, he allows her to voice some of the most trenchant observations in the play.

Lady Bracknell state's “I do not approve of anything that tampers with natural ignorance. Ignorance is like a delicate exotic fruit; touch it and the bloom is gone. The whole theory of modern education is radically unsound. Fortunately in England, at any rate, education produces no effect whatsoever. If it did, it would prove a serious danger to the upper classes, and probably lead to acts of violence in Grosvenor Square.”

Perhaps we are dealing with mind boggling ignorance of the pundits in the new administration - and Members of Congress - when it comes to the health care debate.

If one is familiar with current health care concerns, they know all too well that people who are the "Medicare eligibles" and "Medicaid recipients" are in between the proverbial 'rock and a hard place' because they already are being turned away from care because of low reimbursement rates.

Now on top of the excessive costs and privacy risks of electronic health care records, Obama wants to further reduce reimbursement.

"...make big changes to health care, including lower reimbursements for Medicare and Medicaid treatments and prescription drugs."

We do not see any effort to reduce reimbursements, treatments and Rx from the health care plan used by members of Congress.

We also haven't seen any move to reverse the horrendous gift to the drub industry by Bushites AKA Medicare Plan D. Changes here would save millions, just starting with bidiing for supplying the drugs and elimination of the estra level of bureaucracy called "case management".

I remind you that it is a violation of the equal protection clause to continue these dualistic and more costly in the long term type of patches to the long broken health care system.

Your effort in learning what you can do to build your health is the key. You'll find some of our many health education programs at TOC, and of course we also offer consultation to you and to health care providers.

A move to reign in lobbyists is just as massive an undertaking - and of course we have the culture of bureacracy, something not unfamiliar with the new crew in the White House and the pack of hardline cronies with no vested interest in real change.

Obama challenges lobbyists to legislative duel
By CHARLES BABINGTON, Associated Press Writer Charles Babington, Associated Press Writer
Sat Feb 28, 3:39 pm ET

WASHINGTON – President Barack Obama challenged the nation's vested interests to a legislative duel Saturday, saying he will fight to change health care, energy and education in dramatic ways that will upset the status quo.

"The system we have now might work for the powerful and well-connected interests that have run Washington for far too long," Obama said in his weekly radio and video address. "But I don't. I work for the American people."

He said the ambitious budget plan he presented Thursday will help millions of people, but only if Congress overcomes resistance from deep-pocket lobbies.

"I know these steps won't sit well with the special interests and lobbyists who are invested in the old way of doing business, and I know they're gearing up for a fight," Obama said, using tough-guy language reminiscent of his predecessor, George W. Bush. "My message to them is this: So am I."

The bring-it-on tone underscored Obama's combative side as he prepares for a drawn-out battle over his tax and spending proposals. Sometimes he uses more conciliatory language and stresses the need for bipartisanship. Often he favors lofty, inspirational phrases.

On Saturday, he was a full-throated populist, casting himself as the people's champion confronting special interest groups that care more about themselves and the wealthy than about the average American.

Some analysts say Obama's proposals are almost radical. But he said all of them were included in his campaign promises. "It is the change the American people voted for in November," he said.

Nonetheless, he said, well-financed interest groups will fight back furiously.

Insurance companies will dislike having "to bid competitively to continue offering Medicare coverage, but that's how we'll help preserve and protect Medicare and lower health care costs," the president said. "I know that banks and big student lenders won't like the idea that we're ending their huge taxpayer subsidies, but that's how we'll save taxpayers nearly $50 billion and make college more affordable. I know that oil and gas companies won't like us ending nearly $30 billion in tax breaks, but that's how we'll help fund a renewable energy economy."

Passing the budget, even with a Democratic-controlled Congress, "won't be easy," Obama said. "Because it represents real and dramatic change, it also represents a threat to the status quo in Washington."

Obama also promoted his economic proposals in a video message to a group meeting in Los Angeles on "the state of the black union."

"We have done more in these past 30 days to bring about progressive change than we have in the past many years," the president in remarks the White House released in advance. "We are closing the gap between the nation we are and the nation we can be by implementing policies that will speed our recovery and build a foundation for lasting prosperity and opportunity."

Congressional Republicans continued to bash Obama's spending proposals and his projection of a $1.75 trillion deficit this year.

Almost every day brings another "multibillion-dollar government spending plan being proposed or even worse, passed," said Sen. Richard Burr, R-N.C., who gave the GOP's weekly address.

He said Obama is pushing "the single largest increase in federal spending in the history of the United States, while driving the deficit to levels that were once thought impossible."
___

On the Net:Obama address: http://www.whitehouse.gov
Copyright © 2009 The Associated Press.

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Posted in: 2009,consumer health,health care reform,independent health news,Medicaid,Medicare,natural health news,natural news,no plan for CHANGE,Obama,Plan D

Indonesian Curried Bean Stew: Mmm … Fiber

Let's cut to the chase: there are 18.7 grams of fiber in each portion of this stew. That’s more than a regulation can of black beans or a serving of Fiber One cereal, which has “fiber” RIGHT THERE IN THE TITLE. There are wheat fields with less roughage, and upon scarfing a bowl, I was reminded of this SNL gem from the ‘90s:



While the calories and fat are a little high, no doctor, nutritionist, or Oprah in America would call this an unhealthy dish. Beany? Yes. Energy-packed? Of course. Farty? Most definitely. But unhealthy? No. It’s a meatless, dairy-less, powerhouse that will keep you sated (and, er, regular) clear into next week

This is to say nothing of the taste. The stew’s a sweeter variation of Curried Black Beans and Chickpeas, defined mostly by the inclusion of peanut butter, a bell pepper, and a little cilantro. (For some reason, I can see raisins working very well here, too.) I’m not sure if that makes it Indonesian, per se, but it does make it flavorful and a nice change-up from the standard curry dish. Speaking of curry, you can change the quantity however you like. I’m a 2 teaspoon girl myself, which was just enough so it wasn’t overwhelming.

Further proof of the stew’s goodness: the recipe comes from The Boyfriend’s mom, who picked it up from a friend, who read it in either the Toledo Blade or Recipe Zaar. That’s four different four-star reviews right there. And if you can’t trust The Boyfriend’s mom, who can you trust?

So go forth and fiber up, folks. The dish is aces. (Er, just make sure you don’t drink any coffee with it. I’m just saying.)

Indonesian Curried Bean Stew
Makes about 6 cups of stew – 4 main servings, or 6 sides
Adapted from Recipe Zaar, and possibly the Toledo Blade

1-1/2 cups brown rice, uncooked
1 Tbs. olive oil
1 large onion (for about 1 cup chopped)
1 large bell pepper (for about 1 ½ c. chopped) (I used red – Kris)
2 tsp. minced garlic
1 15-oz. can light red kidney beans, UNdrained
1 14.5 oz. can stewed tomatoes
1 15-oz. can black beans, drained
1 15-oz.can chickpeas, drained
3 Tbs. peanut butter
½ to 1-1/2 tablespoons curry powder (depending on your taste)
1 Tbs. ground cumin
1 tsp. minced fresh ginger root (or 1 tsp. bottled fresh)
¼ cup chopped fresh cilantro leaves (optional)
Salt and pepper to taste

1) Cook rice according to package directions.

2) While rice cooks, get out a large, nonstick skillet. Add oil and heat over medium heat. Add onion. Cook 3 or 4 minutes, until starting to soften, stirring occasionally. Add pepper. Cook 3 or 4 more minutes, stirring occasionally. Add garlic. Cook 30 to 60 seconds, until fragrant, stirring frequently.

3) Add tomatoes, kidney beans, and kidney bean juice, "breaking up any large tomato pieces with a spoon." Stir. Add chickpeas, black beans, peanut butter, curry powder, cumin, and ginger. Stir gently, until peanut butter is thoroughly blended. Drop heat to low.  Simmer about 10 minutes.

4) Kill heat. Stir in cilantro. Salt and pepper to taste. Serve over rice.

Approximate Calories, Fat, Fiber, and Price Per Serving
4 SERVINGS: 637 calories, 13.7 g fat, 18.7 g fiber, $1.22
6 SERVINGS: 425 calories, 9.1 g fat, 12.4 g fiber, $0.82

Calculations
1 cup brown rice, uncooked: 685 calories, 5.4 g fat, 6.5 g fiber, $0.32
1 Tbs. olive oil: 119 calories, 13.5 g fat, 0 g fiber, $0.11
1 large onion (for about 1 cup chopped): 63 calories, 0.2 g fat, 0.1 g fiber, $0.25
1 large bell pepper (for about 1 ½ c. chopped): 43 calories, 0.5 g fat, 3.4 g fiber. $0.48
2 tsp. minced garlic: 8 calories, 0 g fat, 0.1 g fiber, $0.08
1 15-oz. can light red kidney beans: 367 calories, 2.7 g fat, 19.3 g fiber, $0.66
1 14.5 oz. can stewed tomatoes: 107 calories, 0.8 g fat, 4.1 g fiber, $0.79
1 15-oz. can black beans, drained: 350 calories, 1.8 g fat, 17.5 g fiber, $0.66
1 15-oz.can chickpeas, drained: 500 calories, 4.6 g fat, 18.5 g fiber, $0.75
3 Tbs. peanut butter: 282 calories, 24.2 g fat, 2.9 g fiber; $0.08
1 tablespoon curry powder (depending on your taste): 20 calories, 0.9 g fat, 2.1 g fiber, $0.10
1 Tbs. ground cumin: negligible calories, fat, or fiber, $0.05
1 tsp. minced fresh ginger root (or 1 tsp. bottled fresh): 2 calories, 0 g fat, 0 g fiber, $0.06
¼ cup chopped fresh cilantro leaves (optional): 1 calorie, 0 g fat, 0.1 g fiber, $0.49
Salt and pepper to taste: negligible calories, fat, or fiber, $0.02
TOTAL: 2547 calories, 54.7 g fat, 74.6 g fiber, $4.90
4 SERVINGS: 637 calories, 13.7 g fat, 18.7 g fiber, $1.22
6 SERVINGS: 425 calories, 9.1 g fat, 12.4 g fiber, $0.82

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Posted in: Mains,Vegan,Vegetarian

On Splurging

My Pa is my idol. He’s a funny guy, with the patience of Gandhi and the work ethic of an Iditarod sled dog. Even on bad days, he makes Atticus Finch look like an angry slacker. And last week, he turned 60. This is significant for many reasons:

1. Senior discounts galore. (Hello, IHOP!)
2. He’s halfway through his quest to become the world’s oldest man.
3. Sandals! Over black socks! No one gives a damn anymore!
4. He’s the same age as Sean Connery in Hunt for Red October, Katharine Hepburn in Guess Who’s Coming to Dinner, and, er, Harrison Ford in K-19: The Widowmaker. Barring that last one, that’s pretty cool.
5. I wasn’t around to celebrate. Instead (with his blessing, but still), I was oogling mountains in the Pacific Northwest.

To make up for my absence, I needed an extraordinarily special gift: something better than anything he’d ever received, or could even dream up. For obvious reasons, gold-plated golf clubs were out of the question, as was a warm, fuzzy hug from Yankee shortstop Derek Jeter, who once sparked this conversation between the two of us:

PA: Did you see Jeter's catch last night? It was just like Willie Mays. He ran 50 feet into the outfield and caught it with his back turned. And THEN he nails the guy at second. It was great. Great catch.

ME: If you ever left Mom for a man, I'm pretty sure it would be Jeter.

PA: (thoughtful pause) … You think he'd have me?

That left one other option: Le Bernardin.

You need to know: Pa is a seafood fanatic. He inhales shrimp, and once, I witnessed him down two-dozen Maryland blue crabs in a single sitting. (To compare, I had four. Ma had eight.) Le Bernardin seemed like a good choice.

LB is Eric Ripert’s phenomenal seafood restaurant on the north end of Midtown Manhattan. It’s has four stars from the New York Times since 1986, and is one of only a trio of Big Apple eateries to boast three Michelin stars. Calling it a good place for fish is like saying the Pope only kind of digs Jesus. It’s a TEMPLE to fish, and Pa and I were eager to pay our respects. So, we chose a random Wednesday (coincidentally, the same night Ripert appeared on Top Chef), donned our best snow boots, and got subway-ing.

(SIDE NOTE #1: I worked in Midtown for nine years, on the SAME EXACT STREET as the restaurant, and never knew it was there. This is partially because the whole gorgeous, warm, wooden room is tucked modestly away in the first floor of a ginormous skyscraper. There’s a sign outside, but it’s easy to miss among Times Square’s shiny bustle. Also, I’m not very observant.)

Once we arrived and our coats were checked, the host ushered us to a neat, crisp table with more silverware than I've ever seen for two people. We settled in, and the meal began with an amuse-bouche, a tiny pre-appetizer that psyches your palette up for the rest of dinner. In this case, it was lobster cappuccino. Lobster. Cappuccino. Oh, it sounds bizarre and gross, but understand this: if God had come down from heaven and offered to rub my mouth with diamonds, I still would have opted for the shellfish coffee.

Next up was a choice between 14,000 different types of bread, served to us by one of our 17,000 suited waiters. On the side: butter, presumably churned from a cow they kept behind the bar. I’d never had fresher dairy, and Pa practically spread it on his tongue. So far, so good.

(SIDE NOTE #2: It was around this time we spilled a drop of … something [I forget what] … on the tablecloth. Like quicksilver, a waiter was over to brush it away, smooth the offending wrinkles, and hide the faint remaining stain with a snow-white linen napkin. Pa and I looked wide-eyed at each other: “Well, this beats the crap out of Olive Garden.”)

Soon enough, our sommelier (a lady!) visited the table, bearing our half-bottle of German white wine. She taste-tested the vino before pouring it, and finding it unpoisoned, gave us generous sloshes for the meals to come.

Which? Holla!

What followed were three courses of fish prepared in a variety of heart-stopping, face-melting ways. Organic raw salmon with green apple? Check. White tuna lightly poached in olive oil with dime-sized potato chips adorning each piece? Check. Crispy bass that dismantled our taste buds, rearranged them, and then built them back up into newer, better taste buds? Oh god, check.

And to top everything off, dessert. I had an architecturally stunning dark chocolate ganache with sweet potato sorbet. Pa had a hazelnut and banana combination that … I just openly drooled on my chest. Who discovered the hazelnut, and how can I give him my life’s savings? If anyone can answer this, please call me. Collect.

(SIDE NOTE #3: In the bathroom? Free tampons. Pa was not as impressed at this as me.)

In the end, we walked out full, dazzled, and with the understanding that this was a once-in-a-lifetime kind of thing. Calories didn’t matter. Time didn’t matter. Money didn’t matter.

Oh, and about that bill.

Woof. It was big. A good portion of my monthly rent.

But it was also for Pa, and that made every cent worth it. Yeah, I save and scrimp and regularly frugalize my pants off, but I’d do Le Bernardin again tomorrow if I could. We value good food. We love trying new restaurants. We both knew we probably wouldn’t have that kind of opportunity again. And hell, you only turn 60 once.

And that’s when splurging is okay.

(Photos courtesy of Confessions of a She-Fan and Servers and Shakers.)

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Posted in: About Cheap Healthy Good,Dining Out,Frugality

CHG Favorites of the Week

Yesterday's long-promised article is coming in a bit, but first: this week's favorites!

Food Blog of the Week
Brokeass Gourmet
What I appreciate most about this blog, besides its solid writing and good-lookin’ recipes, is that there’s no inappropriate dash in the title. Because “Broke Ass-Gourmet” would be a very different ball of wax.

Food Comedy of the Week
Making Chocolate Mousse with The Swedish Chef
Because sometimes, we all need some antlers in our dessert.



Food Quote of the Week
From This is Spinal Tap:

David St. Hubbins: What's that on your finger?
Nigel Tufnel: It's my gum.
David St. Hubbins: What are you doing with it on your finger?
Nigel Tufnel: I might need it later.
David St. Hubbins: Put it on the table, that's terrible.
Nigel Tufnel: No, I might forget it on the table.

Food Movie Clip of the Week
The Lobster Scene from Annie Hall
In which a lobster trapped behind a refrigerator inspires one of my favorite lines, ever.



Totally Unrelated Extra Special Bonus of the Week
For Your Consideration: The Westminster Dog Show from Best Week Ever
It was either this or last night’s bizarro, alternate-reality version of “And I am Telling You” by American Idol’s Normund Gentle. The puppies were cuter, plus blogger Michelle Collins gives them hilarious high school-style superlatives, like “Captain Lou Albanoiest”:

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Posted in: Links

Veggie Might: Relaxed Kale and Root Veg Salad - A Relaxing Evening with Kale

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. It's being posted a day early this week because I (Kris) am mercilessly behind in blog writing, and Leigh is more prepared than a battalion of Boy Scouts. The regular Wednesday article will appear tomorrow. (Thanks, Leigh!)

Thank you, Dear Readers, for the encouraging comments about Curry Fest 2009. I’m so glad you’re on board; it’s going to be great fun. To do proper justice to the subject matter, I’ve decided to make it a monthly (and occasionally bi-monthly) feature. Not only will this keep us from burn out, we can take advantage of in-season fruits and veggies as they come around. So keep checking back for more coriander- and cumin-scented food and fun.

Speaking of in-season vegetables, I love that it’s leafy-leafy green time. (It needs a theme song as catchy as this.) And I am not alone. While we love to love the leafy greens here at CHG, we cannot compete with the folks at I ♥ Kale. They have a great relationship with produce and really know how to treat it right.

You’re right, it’s not a competition. There is enough kale (and Swiss chard and turnip greens and collards and spinach) to go around. So, I took this opportunity to learn and grow. I got to know kale just a little bit better, and we grew closer. Much, much closer.

Since it’s prime green time, kale is at its best. And as I learned from the post/recipe Massaged Kale Salad with Grated Root Vegetable at I ♥ Kale, it’s a great time to eat it raw. Now, I’ve struggled through raw kale before, loving the taste, but wishing the texture was less like tarp. Little did I know, all the kale leaves need is a little rub to loosen up.

A quick stroll around the Interwebs revealed that massage is a common raw food technique for tenderizing greens. You get the texture of cooked with the flavor and vitamins of raw. I enjoy playing with my food, so I was excited to try it.

Apparently I was the last to know about this trick. Even my mom had heard about it. When I mentioned the recipe to her on our biweekly 3-hour phone call, she was all “Oh yeah, I get something like that at the natural food bar all the time.” Oh really, CJ, do you? Well, then.

Here’s how it went down:

The I ♥ Kale salad calls for avocado, sesame seeds, and a rutabaga, which, to be honest, I’ve never eaten or even seen. Mom (who apparently knows everything) said it looks like a big turnip, but I couldn’t find one. I opted to substitute it with celeriac (celery root)—a root veg I’ve always wanted to try.

Since I was already making replacements, I went all the way and did a spin on the classic American dinner salad: carrot, parsnip, celery root (Jabba the Hut in vegetable form), sweet red pepper, and scallion. Then I went in with both hands.

I gave the kale a cold rinse, toweled it off, and removed the stems. Then I chopped the pieces in a ribbonesque fashion. Finally, thanking my sweet lord for the welcome distraction from E!’s painful red carpet Oscar coverage, I tossed in 2 teaspoons of oil, 1/4 teaspoon of salt, and massaged that kale until it relaxed and fell asleep.

While it rested, I prepared the rest of the veggies. The kale woke up just in time for the main Oscar event. Good thing, too because The Roommate and I were starving. We each scarfed down a big bowl while we waited for our burritos to arrive. (A New Yorker has to order take out sometimes...)

The kale was exactly as promised: crunchy without being tough, sweet, and delicious. Because the veggies were grated and thinly sliced, all the flavors came through in each bite. The celeriac gave just a hint of celery without being overpowering.

TR loved it too, especially with the grapefruit dressing I made for the Kismet Salad a couple of weeks ago. The tangy citrus played nicely off the sweetness of the carrots and peppers.

This salad holds up amazingly well too. I’ve had it for lunch two days in a row, and it’s stayed crisp. I shared it with a coworker who gave it two thumbs up. That’s a total of 6 thumbs for one very chill salad.

Relaxed Kale and Root Veg Salad
Adapted from I ♥ Kale’s Massaged Kale Salad
Yields 6–8 servings

1 large bunch curly green kale (about 5 cups), chopped
2 teaspoons olive oil
1/4 teaspoon salt
1 carrot, grated
1 parsnip, grated
1 medium celeriac, grated
1/2 sweet red pepper, sliced
4 scallions
Dress to taste

1) Wash and remove stems from kale. Chop into ribbons.

2) In a large bowl, combine kale with oil and salt. Massage with your hands for 2 to 3 minutes. Allow kale to rest while you prepare the rest of the salad or up to 20 minutes.

3) Grate carrot, parsnip, and celeriac. Slice red pepper and scallions.

4) Toss topping vegetables with kale.

5) Dress with your favorite salad dressing.

6) Chow down. You too will ♥ kale.

Approximate Calories, Fat, and Price per Serving
66 calories, 0.85g fat, $0.56 (8 servings)

Calculations
1 large bunch curly green kale: 165 calories, .06g fat, $1.49
2 teaspoons olive oil: 80 calories, 4.67g fat, $.05
1/4 teaspoon salt: negligible calories and fat, $.01
1 carrot: 30 calories, .2g fat, $.16
1 parsnip: 50 calories, .2g fat, $.18
1 medium celeriac: 145.2 calories, .9g fat, $1.81
1/2 sweet red pepper: 26 calories, .2g fat, $.46
4 scallions: 32 calories, .03g fat, $0.33
Totals: 528.5 calories, 6.8g fat, $4.49
Per serving: 66 calories, 0.85g fat, $0.56 (8 servings)

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Posted in: Sides,Vegan,Vegetarian,Veggie Might

Tuesday Megalinks

This week, it's multiple links from Consumerist and the ever-informative New York Times, along with a killer Salon post and the prettiest kitchen ever, courtesy of The Kitchn (naturally).

Chow: 10 Things to Cook for One
Is one the hungriest number you have ever known? No worries. This nice linkfest from the Chow folks will help you through dinner, AND BEYOND.

Consumerist: Buy In Bulk With Friends From Warehouse Clubs
Neat idea for apartment-dwellers, and/or folks who just won’t finish 3,000 capers all by their lonesome.

Consumerist: Learn To Make Depression Era Recipes With 93-Year-Old Clara
You’ll want Clara to be your grandma by the time this video is over. She wields a potato peeler pretty well for a nonagenarian.

Consumerist: Man Sues Walmart After Being Bitten By Snake, But Keeps Going Back For The Deals
a.k.a. When Frugality Goes a Tad Too Far. Just a Tad.

FiveThirtyEight: Beer No Longer Recession-Proof
Hm. If stripping and the mafia start to see losses, we could be in real trouble. I cite The Sopranos as proof:
Tony Soprano: Sil, break it down for 'em. What two businesses have traditionally been recession-proof since time immemorial?
Silvio Dante: Certain aspects of show business and our thing.

Free Money Finance: Paying Off a Mortgage by Brown Bagging Your Lunch
Dude bags lunch. Dude banks money saved by bagging lunch. Dude pays off mortgage seven years early, pockets $14,000 in interest. Dude wins!

Frugal Upstate: Homemade Bisquick Substitute
Why buy the box when you can DIY in 30 seconds? Here, Jenn tells you how.

The Kitchn: 15 Tips for Easier, Quicker, and More Delicious Soup
Solid link comp on the wonders of watery meals.

The Kitchn: How to Make Over Mom’s Kitchen in One Weekend
Alix overhauled her ma’s tiny, messy kitchen in three days for only $275, and the results are stellar. For kicks, compare it to five similar (and presumably, pricier) redesigns from the This Old House website. You’ll be even more impressed.

Like Merchant Ships: Ultimate Lego Birthday Party
AUGH! I can hardly stand how cute and inventive and frugal and awesome this is. Party planners, take notes.

New York Times: Even Top Chefs Have Picky Kids
Quick-n-dirty interview with The Bald One on feeding his teen. If this guy has problems, we’re all doomed. DOOOOOOOOMED.

New York Times: No Lunch Left Behind
Slow food doyenne Alice Waters argues for healthier school meals. Perhaps a bit unrealistic financially, her plan is thought-provoking nonetheless, especially if you have elementary-aged kids. This interview with South Beach Diet creator Arthur Agatston makes a nice companion piece, as well. (Side note: I worked in a high school ten years ago, and vividly remember the cafeteria offering soft pretzels with dipping cheese as a weekly meal option. That’s messed up for so many reasons, it’s hard to count.)

New York Times: Tropicana Discovers Some Buyers Are Passionate About Packaging
You know the new Tropicana cartons? The ones that look like they were designed by a C-average art student? They’re gone, yo. Trop’s moving back to the old logo, thank goodness.

New York Times: Tipping and the Recession
Frank Bruni, the most powerful food critic in the Milky Way, reminds you to tip your waiters.

NPR: Downturn Drives Shoppers to Frozen Food Aisles
I’m not crazy about the interviewee’s tone (Cooking at home? THE HORROR.), but this five-minute audio piece summarizes Americans’ new shopping habits pretty well. Special emphasis is placed on frozen dinners, where folks can get decent quality for a fraction of the price of a restaurant.

Salon: How to Live What Michael Pollan Preaches
Both The Omnivore’s Dilemma and In Defense of Food are incredible books, full of crazy-valuable information and wonderful ideas. Still, their strategies remain out of reach for most of us. Half essay, half review of Mark Bittman’s new Food Matters tome, this Salon piece examines a compromise. Great stuff.

The Simple Dollar: Bulk Breakfast Burritos: Convenient, Cheap, Healthy, and Easier Than You Think
I’m pretty down with this thoughtful, comprehensive post on easily assembled morning meals, though the food itself is a little calorie-laden, thanks to the tortilla. To save 50 calories or so, I might opt for a soft taco-sized wrap.

Slashfood: What is Natural Food?
Newsflash: the word “natural” on food packaging means absolutely nothing. You’d be better off licking a sweater for the nutrition it promises you. Slashfood's Emily Matchar examines the labeling process, and then asks a great question: “Forget the FDA - what does "natural" mean to us, as it applies to our food?”

Times UK Online: 50 of the world's best food blogs
Have a couple of hours to kill? This is a good way to do it, and it’s much more entertaining than a nap.

(Photos courtesy of Mat and Carly, The Kitchn, and Right at Home.)

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Posted in: Links

Pasta Puttanesca: Fancy Food for Frugal Entertainers

I’ve learned many things since moving out on my own (make the bed, don’t do drugs, etc.), but perhaps none have been as vital as the following excerpt from a 2003 life skills instruction manual. It was written by a wise, wonderful, unassuming literary icon (note: me) upon her brother’s college graduation, in hopes of inspiring him to put pants on:

“Learn to be at least marginally entertaining. Even if you are aggressively anti-social or covered in boils, the time will come when people want to see you. You must be prepared. Clean your place and don’t leave them to entertain themselves.”
See, with great power (adulthood) comes great responsibility (hosting friends and family). And occasionally, that means feeding people.

Which is why sometimes, in my darkest hours, when all else seems lost, I turn to Rachael Ray. I have conflicting feelings about RR, mostly because she invented “yummo,” which should be banned from all lexicons, everywhere. Still, she knows how to please a crowd. And I respect that.

I respect this Pasta Puttanesca, too. The recipe comes from an episode of 30-Minute Meals called “Quick Italian Classics,” and for the time involved, it’s outstanding. I made it for The Boyfriend on Valentine’s Day, and we almost had babies on the spot. (We didn’t though, Ma.)

Beyond the salty, briny wonder, the best thing about it is the serving size. It will feed roughly 3,000,000 people, and impress at least 2,999,990 of them. When you’re entertaining as a young’un, quality and quantity are good to have.

Should you try it on your own, know the following:

1) If you’re averse to seafood or olives, run far, far, far away. Don’t look back. Then stop and take a breath. Then start running again.

2) Just to restate: this is A LOT OF FREAKING FOOD. The Food Network site claims this will make four servings, which might be true if you live in a family of insatiable giants. In my phenomenally humble opinion, it’ll serve a minimum of six, especially if you include garlic bread or a salad or something.

(THINGS TO PONDER: Can one claim to be “phenomenally humble”? It’s essentially saying you’re the absolute best at being modest, which negates the whole thing. Discuss.)

3) For kicks, we added a drained can of quartered artichoke hearts. (The Boyfriend loves ‘em.) They’re not listed in the original recipe, and are only included as an option here, because they’re somewhat pricey (but highly suggested).

4) I used half black olives and half kalamata. BECAUSE I COULD. MUAHAHAHAHAHA!

So, next time you're forced to feed a crowd, consider the Puttanesca. It could be a valuable part of your adulthood.

Pasta Puttanesca
Makes 6 servings
Adapted from Rachael Ray.


1 pound spaghetti 
2 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (28 to 32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
OPTIONAL: 1 14.5-oz can artichoke heart quarters, drained

1) Cook pasta in salted water until al dente. Drain and set aside.

2) In a large skillet, combine oil, garlic, anchovies, and red pepper and heat over medium heat. Cook about 3 minutes, until anchovies are completely dissolved. Add olives, capers, tomatoes, black pepper, and parsley (and artichoke hearts, if using). Once it starts to bubble, drop the heat to medium-low and cook 8 or 10 minutes, stirring occasionally.

3) Add pasta to pan. Toss to coat. Serve.

Approximate Calories, Fat, and Price Per Serving
434 calories, 9.3 g fat, $1.50

Calculations
2 tablespoons extra-virgin olive oil: 239 calories, 27 g fat, $0.23
4 to 6 cloves garlic: 22 calories, 0.1 g fat, $0.20
1 tin flat anchovy fillets, drained: 119 calories, 5.5 g fat, $1.59
1 /2 teaspoon red pepper flakes: negligible calories and fat, $0.02
20 oil-cured black olives: 175 calories, 15 g fat, $1.84
3 tablespoons capers: 6 calories, 0.2 g fat, $1.64
1 (28 to 32-ounce) can chunky style crushed tomatoes: 279 calories, 0 g fat, $0.98
1 (14.5-ounce) can diced tomatoes, drained: 82 calories, 0 g fat, $1.19
A few grinds black pepper: negligible calories and fat, $0.02
1/4 cup flat leaf parsley, chopped: negligible calories and fat, $0.49
1 pound spaghetti, cooked to al dente (with a bite): 1680 calories, 8 g fat, $0.80
TOTAL: 2602 calories, 55.8 g fat, $9.00
PER SERVING: 434 calories, 9.3 g fat, $1.50

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Posted in: Mains,Meat and Fish,Pasta

Michael Moore

I had a few posts planned for today, however learning of Michael's passing this last Friday, I will add just the following for today.

Michael Moore is perhaps one of the most preeminent herbalists in the world, and one who has contributed much and influenced many.

I know I relied so much on his work and his help during the years I presented my "Medicinal Uses of Wildflowers"(c) series at the Darrington (WA) Wildflower Festival every summer for a decade.

His books were required reading for my students. His books and the vast amount of information he made available to people were invaluable when I was teaching my Natural Healing for Diabetes programs on reservations in the west. I recommended his work to many health professionals over the years.

Those in medicine who constantly attack us who know the wealth of information about natural healing are well advised to refer to Moore's resources.

Here are some memorials other have posted.

SW School
Paul Bergner
Bear Medicine

Godspeed my friend.

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Posted in: 2009,herbalism,Michael Moore,natural health news,SW School of Herbal Medicine

New orthopaedic procedure for faster healing, perhaps

When I developed my xtreme sports formula in 2004, one of the things we discovered in some cases being followed by MDs, is that fracture healing increased between 30-40% when the athletes continued using ADVENTURX.

This wasn't a double blind study (actually these can be manipulated readily to achieve a specific outcome), just based on information received on these cases.

Perhaps it would be beneficial for other non-surgical approaches.

Long bone fractures heal faster after injections of bone-building cells.

Cell Injections Accelerate Fracture Healing

ScienceDaily (2009-02-21) -- Long bone fractures heal faster after injections of bone-building cells. New research has shown that osteoblast cells cultured from a patient's own bone marrow can be injected into the fracture area and can speed the healing process. ... > read full article

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Posted in: 2009,ADVENTURX,faster bone healing,fractures,independent health news,natural health news,natural news,orthopaedic medicine

Health Care Industry already sharing health records

Worth reading, especially the comments.

If you find a health provider willing to take cash then you have more control over your own records. Just get your files compiled and carry them with you.

Hospital Workers Sharing Music? They May Also Be Sharing Your Medical Records
Health care workers using Gnutella or other peer-to-peer (P2P) networks to share music and video, may be putting you at risk for medical identity theft, Dartmouth researchers find.

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Posted in: 2009,consumer news,electronic health records,natural health news,privacy

Green Living: Clean Food

Green Living is a subject I've been engaged in for a very long time. While I know this is a trendy topic now and a lot of people are trying to get on the band wagon and convince you they are "experts", little seems to be available to really help you if you are outside an urban center with lots of resources or in some tropical location.

If you can't afford going organic there are things you can do, and be healthy. This suggestion comes from a newsletter I receive, and yes peeling food is a helpful process.

Better yet, make a donation to our non-profit organization and receive a copy of our food cleaning 'Healthy Handout'(c)

Youll learn how you don't need to purchase veggie wash products, but how you can make your own and use it to clean a wide array of foods, more than fruits and vegetables.

"If you can't afford organic produce, you can still enjoy great health. If you can't buy organic produce, I would still encourage you to buy non-organic fruits and vegetables and enjoy a full array of different types.

However, I'd also recommend taking some additional steps with the non-organic produce that you purchase. It would be important to wash your non-organic fruit and vegetables well, using a natural bristle brush to lightly scrub the surface, so that you can remove some of the pesticide residues that may be present.

You may also want to peel conventionally grown cucumbers, eggplant, potatoes, and apples. This peeling recommendation is due to two factors. First, the outermost surfaces of fruits and vegetables may be the most affected by pesticide spraying. Second, the above types of produce often have petroleum-based wax coatings that may work against your best health. (The situation with the peeling of non-organic produce is exactly opposite from the situation with organic fruits and vegetables. With organic produce, you almost always want to keep the peels and skins intact because they are among the most nutrient-rich parts of any food.)

Do you have a farmer's market near you? If so, you may want to buy your produce there. Even if the produce you find there is not certified organic, chances are that it may contain less pesticide residues than produce available in larger grocery stores that do not focus on locally grown foods. Many small farmers don't go through the process of organic certification but still grow their produce with minimal, if any, agricultural chemicals."

In 2006, the Environmental Working Group released an updated report that identified foods in the conventional, non-organic food supply that contained the highest number of pesticide residues. The worst offenders, which were nicknamed the "dirty dozen," include:

# Apples
# Bell peppers
# Celery
# Cherries
# Grapes (imported, especially grapes from South American countries)
# Lettuce
# Nectarines
# Peaches
# Pears
# Potatoes
# Spinach
# Strawberries

EWG released an updated version of their report "Shopper's Guide to Pesticides in Produce" in 2006 in which they reported on pesticide residues found on 43 popular fresh fruits and vegetables. This report was based upon an analysis of over 100,000 U.S. government pesticide test results. The following are the 12 fruits and vegetables that they found least likely to have concentrated pesticide residues:

# Asparagus
# Avocados
# Bananas (fungicides are used in Bananas, NHN note)
# Broccoli
# Cabbage
# Corn (frozen)
# Kiwi
# Mangoes
# Onions
# Papaya
# Pineapple
# Sweet peas (frozen)

And from our main domain, posted since the early 1990s -

- from Citizen Petition.
When you eat bananas, melons, or oranges from the supermarket you are ingesting ethyl alcohol, isopropanol, oxidized polyethylene, shellac, propylene glycol, silicone, and sulfur dioxide.
When you eat tomatoes, avocado, peaches, and plums, you are ingesting 2-6-dichloro-4-nitroaniline, botran, ammonia compounds, and dimethylpolyoxane. (see www.garynull.com for information on aniline containing substances)
When you eat sweet potatoes, onions, parsnips, and beets you ingest fungicides imazilil, benomyl, and thiabenzadole. These substances are cancer causing as well as sources of birth defects, mutations, and immune system damage. They cannot be removed by peeling and are used to allow longer shelf life (not fresher or safer food).THE TRUTH ABOUT FOOD WAX

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Posted in: 2009,clean food,consumer health,Green Living,green living expert,independent news,natural health news

Another FDA approved drug linked to hazards and death

UPDATE: 9 April - Raptiva is withdrawn from the U.S. market
Contact us for natural health information for psoriasis.
------------------------------------------------------------
The last sentence tell you that the government wants you to believe that psoriasis is not curable, but they want you to take a drug that does little to help yet may even cause death.

I wonder why it is that some very simple testing for food allergy, especially wheat, and other natural treatments do an excellent job of helping people?

FDA: Psoriasis drug could cause deadly brain infection

NEW:European Medicines Agency discourages new Raptiva prescriptions

Raptiva's product labeling was revised in October to highlight risks

Raptiva is an injection for adults with moderate to severe plaque psoriasis

The drug suppresses T-cells, which makes it decrease immune system function

WASHINGTON (CNN) -- The government is warning that taking the psoriasis drug Raptiva could result in serious brain infection and even death.

The Food and Drug Administration cited three confirmed cases, and a possible fourth, of people diagnosed with progressive multifocal leukoencephalopathy (PML) after being treated with Raptiva.

"Three of those patients have died," the FDA said in a public health advisory. "All four patients were treated with the drug for more than three years."

None was receiving other treatments that suppress the immune system.

Raptiva's product labeling was revised in October to highlight a boxed warning about the risks of life-threatening infections, including PML.

"At that time, the FDA directed Genentech, the manufacturer, to develop a risk evaluation and mitigation strategy (REMS) to include a medication guide to educate patients about the drug's risks," the FDA's advisory says.

In the advisory, issued Thursday, the FDA highlighted the confirmed cases and promised to "take appropriate steps" to ensure that Raptiva's risks do not outweigh its benefits.

The FDA also said it will ensure that patients "are clearly informed of the signs and symptoms of PML" and that health care professionals "carefully monitor patients for the possible development of PML."

Overseas, the European Medicines Agency has gone further, recommending that no new prescriptions for Raptiva be issued and that patients taking the drug talk to their doctors about an alternative.

On Thursday it asked the European Commission to make that recommendation legally binding.

The group's Committee for Medicinal Products for Human Use determined "that the benefits of Raptiva no longer outweigh its risks, because of safety concerns, including the occurrence of progressive multifocal leukoencephalopathy in patients taking the medicine."

It said patients who have been treated with the drug should be "closely monitored for neurological symptoms and symptoms of infection."

"Patients who are currently taking Raptiva should not stop treatment abruptly, but should make an appointment with their doctor to discuss the most appropriate replacement treatment," the agency said.

Raptiva, a once-weekly injection for adults with moderate to severe plaque psoriasis, works by suppressing T-cells -- cells that help fight infection -- in the immune system. Those cells cause the skin inflammation associated with psoriasis.

By suppressing T-cells, Raptiva "decreases the function of the immune system, which increases a patient's susceptibility to infections," the FDA said.

The National Institutes of Health says the prognosis for PML "remains grim; the disease usually lasts for months and 80 percent die within the first six months, although spontaneous improvement has been reported. Those who survive PML can be left with severe neurological disabilities."

Around 6 million to 7 million Americans have psoriasis, which is incurable, the NIH says.

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Posted in: 2009,natural health news,psoriasis,Raptiva,wheat allergy and psoriasis

Nutrition and Health

I felt enlivened by the following quote from a physician colleague of mine taken from a recent issue of her newsletter.

the REAL Miracle is…
…that modern man gets by as well as he does with so little of this essential nutrient. A hundred years ago — before we depleted our soil with greedy agricultural practices — the average person received at least 500 mg of magnesium a day, according to the US Department of Agriculture.

Without supplementation, in 2009, even on a pure organic diet, you’re looking at only 150 mg at best.

She is very correct about the lack of nutrients even in an all organic diet. She is also correct about the deficiency of magnesium that most people truly do experience and how this adds a great weight to health status, or should I say "poor health status".

I certainly get more from this level of confirmation than I do when I read the gibberish from pundit doctors and USDA brain washed dietitians about how vitamins and supplements are just a waste of your money and that eating a good diet will give you all you need, or that organic food isn't worth the expense.

Certainly good dental health comes more from nutrition than fluoride.

And good overall health comes from sound nutrition and supplements used daily or otherwise. Nutrition And Dental Health

Certainly it doesn't come from pharmaceutical drugs.

Orthomolecular Medicine News Service, February 19, 2009
Vitamin Deficiency Underlies Tooth Decay
Malnutrition Causes Much More than Dental Disease
(OMNS, February 19, 2009) Cavities and gum diseases are not often regarded as serious diseases, yet they are epidemic throughout our society, from the youngest of children to the oldest of senior citizens. Research more than suggests that the same good nutrition that prevents cavities and gum diseases may also prevent other illnesses.

Dental caries and gum pathology are frequently associated with serious chronic health problems. Multiple independent studies published after 1990 document this. Cavities are associated with poor mental health [1-4]. Elderly individuals with dementia or Alzheimer's disease had an average of 7.8 teeth with fillings vs. an average of only 2.7 fillings for elderly individuals without dementia [1]. It is likely that the toxic heavy metal mercury, which makes up half of every amalgam filling, is a contributing factor.

A recent authoritative review showed a clear association between cavities and heart diseases [5]. More importantly, this same study showed that people with poor oral health, on average, lead shorter lives. The association between cavities and diabetes is also a subject of active, ongoing research [6-8]. Connections between heart disease, diabetes, and dental decay have been suspected for decades. Many of the scientists who called attention to this have proposed that diets high in sugar and refined carbohydrates were the common cause of these diseases [9-15].

Dental diseases, mental diseases, heart disease, infectious respiratory diseases, and heart disease are all at least partially caused by common failures in metabolism. Such failures are inevitable when there is a deficiency of essential nutrients, particularly vitamins D, C, and niacin.

There is especially strong evidence for a relationship between vitamin D deficiency and cavities. Dozens of studies were conducted in the 1930's and 1940's [16-27]. More than 90% of the studies concluded that supplementing children with vitamin D prevents cavities. Particularly impressive was a study published in 1941 demonstrated the preventative affect of "massive" doses of vitamin D [28]. And yet no subsequent studies in the scientific literature suggested a need to follow up and repeat this work.

Vitamin D deficiency is linked to respiratory infections, cancer, heart disease, diabetes and other ailments [29]. The evidence for vitamin C was reviewed by Linus Pauling [15], and the evidence for niacin was reviewed by Abram Hoffer [30].

Obtaining vitamins in sufficient doses to help prevent dental disease is safe and easily accomplished. Between 5,000 and 15,000 IU of vitamin D may be obtained from modest exposure to sunshine in the middle of the day. Recommending that people regularly use the capacity of their skin to make vitamin D is common sense. Certainly 1,000 to 2,000 IU per day of vitamin D in supplemental form is safe. 2,000 milligrams per day of vitamin C, and hundreds of milligrams per day of niacin, help prevent tooth and mouth troubles. Sick individuals, and those who are prone to cavities, will typically benefit by starting with higher doses of vitamin D, vitamin C, and niacin under the supervision of an orthomolecular physician.

We believe that individuals taking these nutrients, along with good dental care, will have dramatically fewer cavities and gum operations than individuals just getting good dental care. This idea is easily tested, and the time has come to do so.

References:

[1] B Ellefsen; P Holm-Pedersen; D E Morse; M. Schroll; B. Andersen; G. Waldemar. Caries Prevalence in Older Persons with and without Dementia. Journal of the American Geriatrics Society, Volume 56, Number 1, January 2008, 59-67(9).
[2] J M Chalmers, K D Carter, A J Spencer. Caries incidence and increments in community-living older adults with and without dementia. Australian Research Center for Population Oral Health, Dental School, The University of Adelaide, Adelaide 5005, Australia. Gerodontology Volume 19 Issue 2, 80 - 94.
[3] Friedlander, A.H.; Mahler, M.E. Major depressive disorder psychopathology, medical management and dental implications. Graduate Medical Education, Veterans Affairs Greater Los Angeles Healthcare System (14), Los Angeles, CA, USA. Journal of the American Dental Association (2001), 132(5), 629-638.
[4] Stewart, R.; et. al. Oral Health and Cognitive Function in the Third National Health and Nutrition Examination Survey (NHANES III), Psychosomatic Medicine 70:936-941 (2008).
[5] Meurman, J.H.; Sanz, M.;Janket, S. Oral infection and vascular disease. Institute of Dentistry, University of Helsinki, Finland. Vascular Disease Prevention (2007), 4(4), 260-267.
[6] Touger-Decker R, Sirois D A, Vernillo A T. Diabetes mellitus: Nutrition and oral health relationships. Department of Primary Care, School of Health-Related Professions, University of Medicine and Dentistry of New Jersey, Newark, NJ, USA. Editor(s): Touger-Decker, Riva. Nutrition and Oral Medicine (2005), 185-204.
[7] Diaz-Romero, R.; Casanova-Roman, R.; Beltran-Zuniga, M; Belmont-Padilla, J.; Mendez, J.; Avila-Rosas, H.. Oral Infections and Glycemic Control in Pregnant Type 2 Diabetics. Instituto Nacional de Perinatologia, Mexico City, Mex. Archives of Medical Research (2005), 36(1), 42-48.
[8] Twetman, S.; Johansson, I.; Birkhed, D.; Nederfors, T. Caries incidence in young type 1 diabetes mellitus patients in relation to metabolic control and caries-associated risk factors. Caries Research (2002), 36(1), 31-35.
[9] Bommer, S. Diseases of civilization and nutrition. Ernaehrungsforschung (1963), 7 598-612.
[10] Miler-Sosnkowska, M. Role of dietary carbohydrates in relation to their metabolism. Inst. Zywienia Czlowieka, Akad. Roln., Warsaw, Pol. Postepy Higieny i Medycyny Doswiadczalnej (1975), 29(4), 537-55.
[11] Cremer, H.D.; Eyer, H. Carbohydrates. Inst. Ernaehrungswiss. I, Univ. Giessen, Giessen, Fed. Rep. Ger. Ernaehrungs-Umschau (1975), 22(10), 291-3.
[12] Newberne, P.M.. Nutrition: summary of evidence. Sweeteners: Issues, uncertainties. Acad. Forum, 4th (1975), 76-85, 252-3.
[13] Heraud, G. Sucrose and nutritional pathology. Sucrerie Francaise (1979), 120(24), 21-6.
[14] Nuttall, F.Q.; Gannon, M.C.. Sucrose and disease. Diabetes Care (1981), 4(2), 305-10.
[15] Pauling, L. "How to Live Longer and Feel Better." W.H. Freeman and Company, 1986. Revised 2006, Oregon State University Press. http://oregonstate.edu/dept/press/g-h/LiveLonger.html
[16] Tisdall, F.F. The effect of nutrition on the primary teeth. Child Development (1937) 8(1), 102-4.
[17] McBeath, E.C. Nutrition and diet in relation to preventive dentistry. NY J. Dentistry (1938) 8; 17-21.
[17] McBeath, E.C.; Zucker, T.F. Role of vitamin D in the control of dental caries in children. Journal of Nutrition (1938) 15; 547-64.
[19] East, B. R. Nutrition and dental caries. American Journal of Public Health 1938. 28; 72-6.
[20] Mellanby, M. The role of nutrition as a factor in resistance to dental caries. British Dental Journal (1937), 62; 241-52.
[21] His Majesty's Stationery Office, London. The influence of diet on caries in children's teeth. Report of the Committee for the Investigation of Dental Disease (1936).
[22] McBeath, F.C. Vitamin D studies, 1933-1934. American Journal of Public Health (1934), 24 1028-30.
[23] Anderson, P. G.; Williams, C. H. M.; Halderson, H.; Summerfeldt, C.; Agnew, R. Influence of vitamin D in the prevention of dental caries. Journal of the American Dental Association (1934) 21; 1349-66.
[24] Day, C. D.; Sedwick, H. J. Fat-soluble vitamins and dental caries in children. Journal of Nutrition (1934) 8; 309-28.
[25] Agnew, M. C.; Agnew, R. G.; Tisdall, F. F. The production and prevention of dental caries. Journal of the American Dental Association, JADA (1933) 20; 193-212.
[26] Bennett, N. G.; et al. The influence of diet on caries in children's teeth. Special Report Series - Medical Research Council, UK (1931) No. 159, 19.
[27] Mellanby, M.; Pattison, C. L. The influence of a cereal-free diet rich in vitamin D and calcium on dental caries in children. British Medical Journal (1932) I 507-10.
[28] Brodsky, R. H.; Schick, B.; Vollmer, H.. Prevention of dental caries by massive doses of vitamin D. American Journal of Diseases of Children (1941) 62; 1183-7.
[29] http://www.vitamindcouncil.org/
[30] Hoffer A, Saul AW. Orthomolecular Medicine for Everyone. Laguna Beach, California, Basic Health Pub, 2008. http://www.doctoryourself.com/orthomolecular.html

Nutritional Medicine is Orthomolecular Medicine

Orthomolecular medicine uses safe, effective nutritional therapy to fight illness. For more information: http://www.orthomolecular.org

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Posted in: 2009,nutrition and health,tooth decay and nutriton

Roasted Garlic Cauliflower and Food Phobias

“I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.” –George H.W. Bush

Much like our 41st President, cruciferous vegetables haven’t always been my thing. Broccoli and cauliflower kind of grossed me out as a kid, as they were A) healthy, B) not made entirely of sugar, and C) shaped like flora. Back then, I climbed in trees. I didn’t eat them, much less drown them in cheese.

Fortunately (unlike G.H.W.B.), I got over the broccoli aversion pretty fast, since it could be added to pasta, thus disguising its prolific nutritional value. Cauliflower, on the other hand? Not so much. Up until late last year, it still gave me the willies pretty consistently (though not as much as mayonnaise).

Then, on Christmas, family friend Mrs. D (hi, Mrs. D!) made Cauliflower Gratin. (I’m think it was Ina Garten’s recipe, but I’m not 100% on that.)

Dude, have you ever had one dish – a single serving – change the way you felt about a food? This was that good.

Sadly, as is endemic of nearly all Ina’s recipes, it had a little too much butter, milk, and delicious, delicious cheese to reproduce for this blog. So, since then, I’ve been searching for recipes that would build on that experience. Y'know? Expand my cauliflower mind a little.

Then it happened: Roasted Garlic Cauliflower. A lovely, lower-fast dish from All Recipes, it derives most of its flavor from olive oil and copious amounts of garlic, along with a semi-generous roasting time. The combination emphasizes the cauli-flavor without hitting you over the head, which I can get down with.

As far as a verdict, I would gladly eat it again, and not spit any out into my napkin. The Boyfriend, a certified (and certifiable) caulif-lover, declared it, “really good.” So – triumph!

For future dishes, I’m thinking of trying Curried Cauliflower Soup and Leigh’s Indian-inspired dish from yesterday. If y’all have any suggestions, please send them along. Because when it comes to my food phobias, I need all the help I can get.

P.S. Nutrition numbers came from All Recipes, so only the price is calculated here.

Roasted Garlic Cauliflower
Makes 6 side servings
Adapted from All Recipes.

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste

1) Preheat oven to 450°F. Spray a baking dish or pan with cooking spray.

2) In a medium mixing bowl or large Ziploc bag, combine olive oil and cauliflower. Mix thoroughly. Spread in dish. Salt and pepper to taste.

3) Roast 25 minutes, stirring the cauliflower about 12 or 13 minutes in. When finished, remove from oven. Sprinkle parmesan  and parsley on the top. Broil 3 to 5 minutes, until parm is lightly browned.

Approximate Calories, Fat, and Price Per Serving
127 calories, 8.7 g fat, $0.49

Calculations
2 tablespoons minced garlic: $0.16
3 tablespoons olive oil: $0.35
1 large head cauliflower, separated into florets: $1.49
1/3 cup grated Parmesan cheese: $0.91
Salt and black pepper to taste: $0.02
TOTAL: $2.93
PER SERVING (TOTAL/6): $0.49

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Posted in: Sides,Vegan,Vegetarian

Sure Still Sounds like HillaryCare to me

The insurance industry lobbyists are hard at work...and consider that the next HHS batter up at the plate is a former insurance commissioner.

I don't know about you but to me it really is time for people to take back control of their health, understand their rights, and not allow the Draconian plan promulgated by the current administration embedded in the "stimulus" plan to make any headway.

All you will get is rationed care according to a very low level of "protocol standards of care" cookie-cutter treatment. It will be drug oriented thanks to Big Pharma and there will be NO inherent interest for your health, well being or cure.

"The aim here is not to move away from the private insurance industry," said Dr. James Mongan, president and CEO of Partners HealthCare System Inc in Massachusetts, who headed the Commonwealth Fund commission that drafted the proposal.

New U.S. health insurance program envisioned
By Will Dunham Thu Feb 19, 2009

WASHINGTON (Reuters) – A prominent private U.S. health policy group on Thursday proposed creating a major new public health program and government-operated insurance exchange as part of a plan to expand coverage and rein in health care costs.

The Commonwealth Fund, a leading private health policy research group, unveiled a comprehensive plan for changing a U.S. health care system that is the world's most expensive yet lags many other nations in important measures of quality.

They hope the Obama administration and lawmakers consider the ideas as they move forward this year with plans for major changes in the health care system. This plan is one of many being advanced as U.S. policymakers move toward action.

The proposal favors a mix of public and private insurance options over the idea of a fully government-run health system.

Every American would be required to have some form of public or private health insurance, and one choice would be a new nationwide government program for anyone under 65, the age when eligibility for the existing Medicare program begins.

More than 40 million people would be expected initially to sign up for the new program, the group's Cathy Schoen said.

The government would also operate an insurance exchange similar to the one run by the state of Massachusetts, giving people the option of comparing coverage and choosing among a menu of private insurers or the new public program.

The plan envisions wide adoption of health information technology, greater disease prevention efforts and insurance payment changes that reward efficiency and penalize waste.

Commonwealth Fund leaders said their proposal is designed to achieve nearly universal insurance coverage while enhancing the quality of the health care system and controlling costs.

"The aim here is not to move away from the private insurance industry," said Dr. James Mongan, president and CEO of Partners HealthCare System Inc in Massachusetts, who headed the Commonwealth Fund commission that drafted the proposal.

U.S. Census Bureau figures show 15 percent of Americans had no health insurance in 2007, a total of 45.7 million people. Within two years, only about 4 million Americans would remain uninsured under the new proposal.

Americans spent $2.2 trillion on health care in 2007, according to a government report released in January, representing 16.2 percent of U.S. gross domestic product.

Health spending would continue to increase, but the rate of increase would be slower than current projections over the next decade. The plan would reduce annual growth from a projected 6.7 percent to 5.5 percent and save a cumulative total of about $3 trillion by 2020, the Commonwealth Fund said.

(Editing by Julie Steenhuysen and Todd Eastham)
Copyright © 2009 Reuters Limited. All rights reserved

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Posted in: 2009,Big Insurance,consumer health,natural health news,universal health insurance

Veggie Might: Curry—The Very, Very Beginning

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

Lately, I’ve been thinking quite a bit about (and eating a lot of) curry. There are so many countries and regions that are known for it: Thailand, the Caribbean, Japan, and of course, India. So I made one of my new year’s resolutions to explore the Curries of the World.

Well. That is a big task, my friends, not to mention somewhat misguided. I have so much to learn, and I’m a bit overwhelmed. Please bear with me.

My mind reels with questions: What makes a curry curry? How are they different? Is there a common link? Is it possible for one New York vegetarian to eat them all?

Let’s just hang out here at the beginning for today, shall we? The very, very beginning; before Maria even thinks about singing.

Not surprisingly, the word curry is an Anglicized term for kari, a Tamil word meaning either spiced sauce or black pepper, depending on who you ask. (Once source I read says kari means “flesh,” (Ed., ew) but “sauce” seems to be the consensus.)

In a nutshell, 16th to 19th century Europeans, sitting down to a meal after a long day of colonizing, said “Mmm...this is good. We wish we could eat this flavorful, awesome food all the time, instead of our boring sausage, mushy peas, and snert.”

So they invented the concept of curry—meat and veggies stewed in spiced sauce and plopped on top of rice—plus its easy-to-use, turmeric-heavy powder, and sent it back to their homelands.

Trying to break out of the “curry” mold, I tried a cauliflower dish this week that was neither saucy nor accompanied by rice. This is a straight up side dish that has many of the flavor elements (cumin, ginger, chilies) one expects from Indian cooking, but none of the “curry powder.”

(Mea culpa: I did use a garam masala mix I picked up in Jackson Heights, an Indian neighborhood in Queens, but only because it was so much cheaper than making my own mix—$2.99 for 12 oz. Here is a link to a garam masala recipe for the DIYers.)

At first, I was nonplussed. As is often the case with misplaced expectations, I was also a bit disappointed. At first. But the more I ate, the more I loved.

Despite what I said I was looking for—more “authentic,” less British—deep down I expected something on the saucier side. There is no sauce in this dish. It is more akin to a stir fry than anything I’ve eaten on 6th St. or 74th St.

Once I got past the sauce thing, I realized that it tasted really good. The flavors of cumin, garlic, and ginger are present but not overpowering, it is zingy from the chilies, and the cauliflower really comes through. The texture was perfect. (I like my veggies on the al dente side.)

If you don’t like much heat, skip the chili powder. The green chilies add a nice amount of warmth. I used a few dashes myself, but I like things kicky. (PS–If you don’t have straight-up red chili powder, use cayenne pepper. American chili powder is usually mixed with cumin, oregano, and salt. Check the ingredients to be sure.)

This dish would make the perfect accompaniment to lentils and rice, or as a side to just about anything. I almost ate the whole pan at once, and like it would matter. It’s so light, with only 1 teaspoon of oil, you can eat it all guilt-free.

So we’ve begun our adventures in curry, um… I mean, flavorful, awesome food of the Great Subcontinent and beyond. There is much more to learn. Let me know if there is anything you want to know along the way. Or if you have any wisdom to share. This is going to an amazing journey.

Cauliflower with Ginger, Garlic, and Green Chilies
Adapted from Kate Pugh at International Vegetarian Union
Who adapted it from Madhur Jaffrey’s Quick & Easy Indian Cookery
Serves 2–3

4 garlic cloves, peeled and finely diced
1 1/2-inch cube fresh ginger root, peeled and finely diced
1 medium head cauliflower, cut into bite-sized pieces
1 tsp canola oil
1/2 tsp cumin seed
1/2 tsp mustard seed
1–3 hot green chilies, left whole
1/2 tsp salt
freshly ground black pepper
1 tsp garam masala
red chili powder or cayenne pepper to taste (optional)

NOTE: It is best to cook this dish in a wok, but a large skillet will do the trick. I used my big cast iron pan.

1) Heat a wok or skillet over medium heat. Add the oil to the pan. Once oil is really hot, add cumin and mustard seeds. Cook a few minutes, stirring occasionally.

2) When the mustard seeds start popping, add garlic, ginger, cauliflower, and chilies. Cook until cauliflower starts browning, 5 or 7 minutes, stirring occasionally. If things start sticking, add some water.

3) Add salt, pepper, garam masala, and chili powder (optional). Add 4 tbsp water*.  Cover. Simmer 2 minutes or until cauliflower is the texture you prefer. Serve as a side dish with dal (lentils) and basmati rice if you can keep from eating the whole bowl of cauliflower before it gets to the table.

*I brewed some ginger in water for tea while I made this dish. When it came time, I added ginger water instead of plain for a little extra kick.

Approximate Calories, Fat, and Price per Serving:
(2 servings) 98.5 calories, 2.8g fat, $0.71
(3 servings) 65.7 calories, 1.9 g fat, $0.48

Calculations
4 cloves garlic: 16.8 calories, 0g fat, $.05
1 1/2-inch cube fresh ginger root: 13.5 calories, 0g fat, $.05
1 medium head cauliflower: 144 calories, 1g fat, $.99
1 tsp canola oil: 40 calories, 4.7g fat, $0.03
1/2 tsp cumin seed: negligible calories and fat, $.02
1/2 tsp mustard seed: negligible calories and fat, $.02
1-3 hot green chilies: 18 calories, 0g fat, $.16
1/2 tsp salt: negligible calories and fat, $.02
freshly ground black pepper: negligible calories and fat, $.02
1 tsp garam masala: negligible calories and fat, $.02
red chili powder: negligible calories and fat, $.02
1/4 lemon (juice): negligible calories and fat, $.025
TOTAL: 197 calories, 5.7g fat, $1.43
PER SERVING: 98.5 calories, 2.8g fat, $0.71 (2 servings)
65.7 calories, 1.9 g fat, $0.48 (3 servings)

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Posted in: Sides,Vegan,Vegetarian,Veggie Might

CHG Favorites of the Week

Food Blog of the Week
The Kitchn
We link to the Kitchn all the time in Tuesday’s Megalinks comps, but never highlighted it on its own until now. Part of the Apartment Therapy empire, it’s a gorgeous, well-designed cooking blog that, in past years, has been a little upscale for my everyday use. Lately, though, it’s been on a total roll. Recent articles on rental kitchens, ways to build flavor, and stocking a vegetarian pantry have been aces, to say nothing of the recipe lists. Definitely worth a daily visit.

Food Comedy of the Week
Jim Gaffigan on Food
I love Jim Gaffigan. I love food. Together, they’re an unstoppably delicious comedy force. From Indiana.



Food Quote of the Week
This week, it’s three from the greatest romantic comedy ever, Say Anything:

Diane Court: I just can't have any social life right now.
Lloyd Dobler: Don't worry about it. We're just having coffee. We'll be anti-social.
Diane Court: Be friends?
Lloyd Dobler: Yeah. With potential.

Constance: Why do you eat that stuff? There's no food in your food.

Lloyd Dobler: I got a question. If you guys know so much about women, how come you're here at like the Gas 'n' Sip on a Saturday night completely alone drinking beers with no women anywhere?
Joe: By choice, man.

Food Movie Clip of the Week
The Critic’s Dinner scene from Ratatouille
Another fantastic suggestion from the Julia Child cookbook giveaway. If you haven’t seen the movie, DO NOT watch this. It’s a key scene - possibly the best in a great film full of ‘em.



Totally Unrelated Extra Special Bonus of the Week
The Simpsons New Main Title
This past weekend marked Homer, Marge, Bart, Lisa, and Maggie’s first venture into high definition television. To celebrate the milestone Groening & Co. redesigned the intro for the first time in almost 20 years. Be on special lookout for the crazy cat lady, the evil monobrow baby, and myopic comedy sensation Hans Moleman. Great stuff.

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Posted in: Links

More problems for Women's Health

The difficulty here from my perspective is that you aren't being told that anyone treated for any type of cancer can later develop other cancers. Usually people are told that if they achieve the 5 year window successfully following treatment they are cancer free. The other side of this is that if you do develop cancer again after the end of the 5 year window, it is statistically interpreted as a "new"cancer, although that may not in fact be the case.

What I wonder is why don't more women get told about the real and effective benefits from herbs and other nutritional supplements along with diet that will off set menopausal symptoms bone loss concerns. At time is is important to consider liver health because of its role in recycling neurotransmitters and detoxification, all interfered with by chemotherapy and other synthetic hormone pharmaceuticals.

Menopause drug linked to breast cancer relapse
Tue Feb 17, 2009
PARIS (AFP) – A synthetic steroid used to treat menopause symptoms and prevent osteoporosis significantly increases the risk of a relapse in breast cancer patients, according to a study released Tuesday.

The steroid, called tibolone, should not be prescribed to a woman who has had or is suspected of having breast cancer, concluded the study, published in the British medical journal The Lancet Oncology.

Women with breast cancer undergoing chemotherapy are often beset with the debilitating symptoms of menopause, including hot flushes, night sweats, and bone loss.

Tibolone is licensed for use in 90 countries for alleviating these symptoms, and 55 countries have approved its use in treating osteoporosis, according to the study.

But concern that the drugs might also cause a recurrence of cancer have led to their being ruled out for patients with breast cancer.

Still, many patients with breast cancer use the drug -- often available without prescription -- to counteract the effects of menopause.

In clinical trials led by Peter Kenemans of the VU University Medical Centre in Amsterdam, 3,098 women who had been surgically treated for breast cancer and who were experiencing hot flushes along with other related symptoms were divided into two groups.

The first was given a daily dose of 2.5 milligrammes of tibolone, and the second a look-alike placebo.

Just over 10 percent of the women who had taken the dummy medication suffered a cancer relapse, compared to more than 15 percent of the women who had taken the steroid -- an increased risk of 40 percent.

Seventy percent of the recurrences among the tibolone group were so-called "distant metastatses," which are invariably fatal.

The increased risk was so pronounced that the trial was stopped six months early.

"Although the trial was intended to show the non-inferiority of tibolone compared with placebo, the findings clearly show that -- although effective against hot flushes -- tibolone does increase the risk of breast-cancer recurrence," the study said.

Copyright © 2009 Agence France Presse.

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Posted in: 2009,cancer relapse,chemotherapy,consumer health,detoxification,herbs help menopause,liver health,natural health news,women's health

Overlooked Health Consequences

UPDATE: 9 March 2010

Virus infections may be contributing factor in onset of gluten intolerance

ScienceDaily (2010-03-07) -- Recent research findings indicate a possible connection between virus infections, the immune system and the onset of gluten intolerance, also known as celiac disease. ... > read full article

UPDATE: 18 February
Shingles is readily treated and resolved with herbal compounds. Historically Black Walnut tincture was used to apply externally to the patches, although I have found that Valerian root tincture can be effective. Valerian may be taken inernally to help with the pain, and St. John's Wort, an effective anti-vital herbal tincture, may be used alone or in combination with Valerain for pain and help fighting the virus.
Flower essence of Impatiens can be an adjuct treatment, as in the original development of Bach's remedies he found in his hospital provings that Impatiens essence was as effective as morphine, yet it had no untoward effects.

Shingles 'risk' of arthritis drug
Some popular treatments for rheumatoid arthritis could increase the risk of the painful condition shingles, a German study suggests.

Anti-TNF (anti-tumour necrosis factor alpha) therapy drugs can slow the progress of disease and help to reduce some of the worst symptoms.

But some of them may make patients more vulnerable to shingles, a skin disease which produces sore, itchy blisters.

Writing in JAMA, the authors advised patients on such drugs be monitored.

The team at the Rheumatism Research Centre in Berlin analysed data from more than 5,000 patients on different forms of treatment.

There were 86 outbreaks of shingles - triggered by the virus Herpes zoster - among 82 patients. Thirty-nine of these coincided with treatment with the anti-TNF drugs adalimumab and infliximab.

Etanercept, a protein therapy, and conventional disease-modifying anti-rheumatic drugs were associated with 23 and 24 cases respectively.

Watchful eye

After adjusting for the age of the patient, the severity of their illness and their use of steroid hormone therapies, researchers found that the risk for patients on the anti-TNF programme almost doubled.

“ All drugs which damp down the immune response run the risk of increased risk of infection ”
Professor Alan Silman
Arthritis Research Campaign

Although this was beneath the threshold of clinical significance, which would be an increase of more than double, the researchers, led by Dr Anja Strangfeld, said their findings suggested doctors should be on the look out for shingles in the patients they treat with these drugs.

"Based on our data, we recommend careful monitoring of patients treated with monoclonal anti-TNF-alpha antibodies for early signs and symptoms of Herpes zoster," they wrote in the Journal of the American Medical Association.

Shingles is the reactivation of the virus infection that causes chickenpox. After a person has had the infection, usually as a child, the virus remains in their body and can return, usually after the age of 50.

It often first manifests as pain, itching or tingling in an area of skin on one side of the body or face before developing into a rash. Many continue to suffer chronic nerve pain once the rash has subsided.

A weakened immune system is thought to be one of the triggers, and it is suggested that this may be why anti-TNF drugs could have this effect.

"All drugs which damp down the immune response run the risk of increased risk of infection; steroids being a well known example," said Professor Alan Silman, medical director of the Arthritis Research Campaign.

"Shingles is also a rare but well recognised complication of immune drugs used to treat both autoimmune disorders such as rheumatoid arthritis as well as cancers. This distressing but fortunately treatable infection is likely to be increased in incidence in anti-TNF treated patients."
Story from BBC NEWS:http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/7895202.stm
Published: 2009/02/18 © BBC MMIX

I have known for decades the benefits of cod liver oil for arthritis. Seems funny that it has taken so long to reach the hallowed halls of the BBC.

Cod oil 'cuts arthritis drug use'
A daily dose of cod liver oil can cut painkiller use in patients with rheumatoid arthritis, a study suggests.
Taking 10g of cod liver oil a day reduced the need for non-steroidal anti-inflammatory drugs (NSAIDs) by 30%, Dundee University researchers say.

Concerns about side-effects of NSAIDs has prompted research into alternative.

Rheumatologists said the study, in Rheumatology journal, funded by Seven Seas, was small but showed fish oil could benefit some patients.

Patients in the trial were either given cod liver oil or placebo and after 12 weeks asked to gradually reduce their use of NSAIDs, such as ibuprofen.

“ Anything that can help to reduce NSAID use is going to be safer for patients ”
Dr Andrew Bamji, British Society for Rheumatology

Almost 60 patients completed the nine-month trial which found 39% taking cod liver oil reduced their daily dose of NSAIDs compared with 10% taking a placebo.

The reduction in drug use was not associated with any worsening of pain or the disease, the researchers reported.

The research team at the University of Dundee, aided by colleagues at the University of Edinburgh, have now completed three studies which have all shown patients are able to cut down their NSAID use when taking cod liver oil.

It is thought fatty acids in the fish oil have anti-inflammatory properties.

Side-effects

Some side-effects of NSAIDs, such as an increased risk of stomach bleeding have been known for a long time.

But more recently, concerns have been raised about an apparent increased risk of heart attacks and strokes in those taking the drugs.

Study leader Professor Jill Belch said the study offered hope to many rheumatoid arthritis patients who wanted to reduce the amount of pain medication they take.

"Every change in medication should be discussed with a GP but I would advise people to give cod liver oil a try for 12 weeks alongside their NSAIDs and then try to cut it down if they can manage it but if they don't manage it, that's fine.

"If you can get off NSAIDs it will be much safer."

National Rheumatoid Arthritis Society chief executive Ailsa Bosworth said: "People with rheumatoid arthritis still rely heavily on NSAIDs, even though the safety of these drugs is under scrutiny.

"We look forward to more research in this area."

British Society for Rheumatology president Dr Andrew Bamji said it was a small study so difficult to draw firm conclusions.

But he added: "Anything that can help to reduce NSAID use is going to be safer for patients.

"It does look as if the results are positive and that is quite interesting.

"I would say to patients by all means take cod liver oil and when you feel ready start to reduce your NSAID dose."

But he stressed that patients must discuss plans with their doctor because it was important that physicians were aware of all medications and supplements the patient was taking.

Story from BBC NEWS:http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/7307298.stm
Published: 2008/03/25 © BBC MMIX

Originally posted 20 January
TV adverts make me angry.

One reason is because I do not think these ads should be on TV. Secondly I think the ads are disease mongering and an effort to increase profits for Big Pharma.

One new ad I saw the other day while flipping channels, since I am not a TV addict or fan, was an ad for Humira in the treatment of psoriasis.

Notwithstanding, Humira is used as a treatment for rheumatoid arthritis and other so described "auto-immune" disorders.

Humira(adalimumab) is a recombinant human IgG1 monoclonal antibody specific for human tumor necrosis factor (TNF). This means it is a genetically modified product, that in itself creates a plethora of problems.

Humira has a Black Box warning for the risk of tuberculosis. Other serious sided effects may include serious infections, neurologic reactions and malignancies. More information may be found in the professional section at RxList.com.

I'm in the midst of writing the January issue of my opt-in newsletter, herbalYODA Says! The topic happens to be detoxification and as part of my research I came across an interesting piece of information about non-Celiac gluten sensitivity.

I happen to be someone with gluten and gliaden sensitivity. I have many other food allergies which I attribute to certain situations I experienced in the last couple of decades which took a pretty devastating toll on my adrenals.

I'd say there were some other factors because my father had psoriasis. It isn't something I have but I have helped many people who lived with this condition, from mild to severe, to resolve their case.

This of course alerts me to the fact that I probably should not ever have had bread. It also has to do with heritage and the metabolic typing as developed by William D. Kelley, DDS.

Simply what this means is that there are certain symptoms of gluten and gliaden intolerance, even if you do not have Crohn's.

Conditions Often Associated With Gluten Sensitivity
From 'Going Against the Grain' (Chicago, IL: Contemporary Books, 2002) by Melissa Diane Smith

Autism
Autoimmune diseases
Chronic neurological conditions of unknown cause
Dermatitis herpetiformis (a blistery, itchy skin disease)
Downs syndrome
Epilepsy and/or a personal history of migraine headaches, hyperactivity and/or digestive problems
Frequent unexplained headaches
Osteoporosis and other bone diseases unresponsive to conventional treatment
Infertility and pregnancies of poor outcome
Insulin-dependent (type I) diabetes
Intestinal lymphoma or esophageal cancer
Psoriasis
Schizophrenia
Sjogren’s disease (dry-eye, dry-skin syndrome)

I find it interesting that Sjogren's is on this list along with psoriaisis, as Humira is often prescribed for Sjrogren's as well.

I noted in some other data that esophageal cancer is related to gluten intolerance (wheat allergy) and the articles I found on this date back to the 1970s.

This is the long way around but if you have any of these health issues perhaps you want to demand your doctor to order some food allergy testing, and re-consider Humira.

Or at least ask why your health care provider missed this one.

If your doctor looks at you like you are crazy then refer them to this study -

The innate immune system is an old system (evolutionarily speaking) that predates the antibody-producing “adaptive immune system” and nonspecifically defends against pathogens.

Biopsies from 5 out of 6 patients showed an IL-15 response to at least one gliadin fragment. The implication is that the majority of people have an immune response to wheat, even if they don’t have Celiac disease. The reason they aren’t diagnosed as Celiac patients is they don’t have circulating anti-gliadin antibodies (and they presumably don’t yet have severe structural damage to their intestinal tract as judged by biopsy or endoscopy), but as the paper shows, people can react to gluten without producing antibodies via the innate immune system.

This is the first time that an IL-15-mediated innate response to gliadin is described in individuals without celiac disease. The authors of the study believe that “gluten elicits its harmful effect, throughout an IL-15 innate immune system response on all the individuals. This innate response is found in both patients with and without celiac disease.” However, in patients with celiac disease, an adaptive response to gluten also takes place.

Study reference: Bernardo D, Garrote JA, Fernandez-Salazar L, et al. Is gliadin really safe for non-coeliac individuals? Production of interleukin 15 in biopsy culture from non-coeliac individuals with gliadin peptides. Gut, 2007;56:889-890.

Six people in the study had symptoms including gastroesophageal reflux disease (GERD), hiatal hernia, colic, abdominal pain, diarrhea and chronic gastritis. How many people have these conditions and take medications for them instead of considering that the bread, pasta and other wheat products they are eating may be the culprit behind their problems?

or have them look up the work of Kenneth Fine, MD or Alessio Fasano, M.D.

There is just more here than meets the eye - "Many gluten-sensitive make the mistake of substituting too many non-gluten grains (rice, corn, millet, buckwheat, quinoa, amaranth and teff) and sugars in place of gluten grains. This can lead to carbohydrate sensitivity and conditions such as Syndrome X and type II diabetes. To prevent the development of a new health problem, emphasize vegetables, such as salad greens, broccoli, green beans and asparagus, in place of gluten grains."

If you are interested in food allergy testing, the same system I used to uncover mine, please contact us.

By the way, one of my original teachers in natural healing always taught that RA and gluten allergy go hand-in-hand.

Certainly altering your nutrition and food plan first can do a lot before you succumb to another dangerous drug, and it just might heal your condition.

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Posted in: 2009,arthritis,GERD,gliaden,gluten,health news,Humira,natural health news,osteoporosis,psoriasis,rheumatoid arthritis,Sjogren's