I realize that knowing how to make tea isn’t difficult. I used to live in Michigan. Iced tea was different there. I live in the South now… have lived here since 1989. When I came to Charleston, one of the most fabulous treats was SWEET TEA! It seems like I could drink it sweeter in my younger days. Syrupy sweet tea is too sweet for my taste, and with all the talk about how you shouldn’t eat sugar, here’s a way to have your sweet tea and be able to drink it too! Making sweet tea isn’t rocket science, really… The way we made tea in Michigan was to put water and teabags in a jar and set it in the sun. And. Wait. And. Wait.And. Wait. Then we would pull out the teabags, pour it over ice, stir in some sugar that went straight to the bottom, and a squeeze of lemon. Ohhhh, how I loved iced tea in the summertime. Since there isn’t a lot of sun in the winter, we never had tea in the winter, something that we in the South have on a daily basis… Here it’s not milk with dinner, it’s tea (for the record, I still drink milk with dinner, but I drink tea during the day). Tea has lots of good stuff going for it. Obviously the more sugar you add the less “good for you” it is, but you will be amazed at how a small amount can be plenty! Trust me on this… If you’ve developed the taste for unsweet tea, follow the directions below and skip the “add sugar” part!
Brewed Sweet Tea – Makes 2 quarts
Ingredents:
Water
2 FAMILY SIZE teabags (good if you can get the ones for iced tea, doesn’t matter what brand…)
Sugar (I buy cane sugar, not granulated sugar, it’s more of a tan color, hasn’t been bleached), but whatever you’ve got will work
First, fill a saucepan with a few inches of water, cook on high until it starts a rolling boil… then…
Turn the burner off. Add two FAMILY SIZE tea bags and dip em around good… then set the timer for 5 minutes… gives em time to get a nice hot soak…
When the timer goes off after 5 minutes. Remove the teabags. Then add 3 tablespoons of sugar. That’s how much I use for 2 quarts. You can start with that and add/subtract until you get it how you like it…
Now give it a good stir, kinda like Jello, need to stir in the sugar… don’t want to crunch! Now let it cool a bit…
Now pour the concentrated mixture into a 2 quart pitcher…
Finally… add cold water to the container until it’s full… (I use cold filtered water from the fridge). Then pop it in the fridge and enjoy whenever you like!
The thought of a lemon in my water at a restaurant makes me queasy… I used to love it, but now, unless I have it at home I simply can’t do it… My thanks to Dr. Oz for letting us in on some of the SHOCKING RESTAURANT SECRETS. Many are common sense (did you really think restaurants have the time to wash the lemons, cut them up and serve them to you with a gloved hand?)…
This is from the DoctorOz.com website (click on above link to see from his site), it will change the way you eat out… Don’t get me wrong, it doesn’t STOP me, it just helps me make wiser decisions… Like how the h#!! can a lemon be truly that nasty?? Oh, heavy sigh…
Secret: Restaurant lemons are often as dirty as the floor.
Most restaurants never wash their lemons. They stay in the box that they were shipped in until they end up on your plate. In an independent test, Dr. Oz discovered five out of five lemons from five different restaurants were coated with germs including mold, bacteria, staph and Candida yeast – the type found in the mouth and vagina.
Ohmygosh! Enough said… No more lemons out… EVER.
Solution: Always order your lemons on the side and squeeze them into your drink or onto your plate yourself. Make sure that the juice doesn’t touch the germy lemon rind.
Secret: A dirty bathroom means a dirty kitchen.
Although it may seem counterintuitive to associate a restaurant’s bathroom with their kitchen, these two places often share the same level of cleanliness. If a restaurant can’t be bothered to keep the toilets and sinks clean, then imagine what their refrigeration and workspaces look like in the kitchen.
Never really thought about this one… but it makes sense, if they can’t keep the places that you see clean, then holy cow… No more restaurants unless bathrooms are C L E A N !
Solution: Do not eat at a restaurant where the bathroom trashcan is more than half full. This means the bathrooms are not being regularly monitored and cleaned.
Secret:Buffets are breeding grounds for bacteria.
Part of the danger of buffets is that the food sits out at inconsistent temperatures. The food on the bottom is burnt, while the food on the top is too cold. Additionally, you don’t always get real ingredients at buffets. A recent test from West Virginia University concluded that scrambled eggs from two restaurant buffets were not made from real eggs. Instead, the samples were made from liquid egg substitutes containing less protein and more water.
Thank goodness I’m not a buffet type gal… never liked em… I call it ‘achhoooooo food’ – of course there are exceptions, but for the most part, this is a good rule. And eek, those eggs you think have lots of protein may not have any at all…
Solution: If you want to eat at a buffet, go when it first opens to ensure the highest quality of freshness. For for lunch, aim for noon, and for dinner, go at 5 p.m.
Secret:The daily special is often a bad choice.
Restaurateurs know that many diners will order a special, and consequently raise the price. Sadly, the daily special may not actually be special; instead, they are usually made of the food the chef needs to get rid of fast. This includes aging meat and fish, old veggies and leftover sauces – all of which could cause a nasty case of food poisoning.
This one is N E W S T O M E ! Since the “specials” usually cost more, thought there was something “special” about them…
Solution: If the day’s special appeals to you, don’t be shy about asking the waiter questions about the ingredients.
Secret:Veal is often actually pork.
Veal is expensive meat; often, restaurants will swap it out for pork. Once the meat is pounded and slathered in breadcrumbs and sauce, only a discerning diner can tell the difference.
Eyeeeew, I don’t care for slathered meat… so I don’t have to worry about this one, whew! Solution: Ask for veal to be grilled and never breaded. It’s healthier and you can more easily assess the quality of the meat.
When it comes to food, you get what you pay for. Anything that’s all-you-can-eat is usually either low quality or food made from starch or heavy in fat.
Makes sense! I don’t like all you can eat places… I don’t like big portions, therefore thought of it as a waste, without realizing it’s super cheap to start with…
Solution: If you want to get an all-you-can-eat option while dining out, order pasta, grains or veggies; avoid any meat.
Secret:Decaffeinated coffee masks as caffeinated coffee.
If you order coffee past 8 p.m., it’s most likely decaf. Restaurants don’t want to wash two pots so they often use one and fill it with decaf. It saves them time and money to serve only one option.
For this one I say…. YAY! On the show they mentioned that it’s better this way, than to order decaf and get regular… So true! THANK YOU RESTAURANTS FOR DOING THIS!! I can’t tolerate any caffeine at night and a cup of regular coffee would do me in until morning. I know. It’s happened.
Solution: If you need caffeine, order an espresso or cappuccino. Because these options are made when you order them, there is a better chance they are caffeinated.
A few years ago I ran across this fantastic recipe at Whole Foods…Chicken Sausage Jambalaya with Shrimp. It made a good bit and it was TASTY with a capital “T”! If you’re having a group over for New Year’s Day, this might want to be something you consider?? Here ya go…
CHICKEN SAUSAGE JAMBALAYA WITH SHRIMP
Serves 12
This one-pot meal is great for feeding a crowd of friends.
Ingredients
2 tablespoons safflower oil, divided
2 (12-ounce) packages pre-cooked spicy Italian chicken sausage, sliced diagonally
2 celery stalks, chopped
1 green bell pepper, chopped
1 large onion, diced
6 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
4 cups low-sodium chicken broth
1 1/2 cups water
2 1/4 cups long-grain brown rice
1 1/2 teaspoons dried thyme
1 teaspoon salt, or to taste
3/4 teaspoon cayenne, or to taste
1 (1-pound) bag frozen okra
1 (1-pound) bag frozen Whole Catch® Tail-On, Peeled & Deveined, 41/50 Cooked Shrimp
Hot sauce for serving
Method
In a large pot, heat 1 tablespoon oil over high heat. Add sausage and cook until lightly browned. Remove from pot and set aside. Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened. Stir in tomatoes, broth, water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring now and then. Add frozen okra and reserved sausage. Cook, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes. Add frozen shrimp and continue cooking until heated through. Taste and season with more salt or cayenne if desired. Serve with hot sauce.
Nutrition
Per serving: 320 calories (90 from fat), 10g total fat, 4g saturated fat, 90mg cholesterol, 460mg sodium, 34g total carbohydrate (4g dietary fiber, 4g sugar), 23g protein
Happy Thanksgiving to you! Enjoy your day… I’m going to try to not eat too much, take a long walk to help burn off some of what I’ve eaten and since I’m cooking… I’m going to try to relax. I should be fine unless I lose my sticky notes of what to do when, ha.
What are you thankful for this year? I am thankful for many things, and try to think about all the things I’m grateful for each and every day (they say that makes you a happier person and I truly believe that to be true)! Some of the things I’m thankful for…
Fred (husband and soul mate). Charlie (dog). Family (parents, Fred’s parents, sister, brother in law and their families, nieces, nephews, cousins, aunts, uncles, friends, acquaintances and the list goes on… as well as all of you who are like family to me).
Health.
My mom being ok after a cancer diagnosis, surgery, chemo and radiation.
YOU. (Thanks to everyone who prayed for my mom, I am overwhelmed).
For sun on a cold day. For clouds on a hot day.
For living in a city so rich in culture.
For living in an area where I can walk most everywhere.
For walking each and every day, and for my walking buddy.
For those of you who reached out to me (thank you for sharing your experiences and your information). I am thankful that you read this blog. No kidding. I started it on a whim, and have worked hard to create a post each and every single day. I’m hoping I make it all the way to the end of the year. BIG accomplishment.I have met many cool people!
Who doesn’t love Doctor Oz? I appreciate his information, and there’s tons of it! If Alzheimer’s is a concern for you, I highly suggest you visit his website, there are amazing video’s, tests you can take if you suspect you may have Alzheimer’s as well as plenty of suggestions to help PREVENT it from occurring in the first place! One of his suggestions to PREVENT it in the first place is to not only exercise your body, but EXERCISE YOUR MIND. Click HERE to go to Doctor Oz’s website where you can easily print this game above.
From DoctorOz.com: Studies have shown that keeping your brain challenged and engaged can actually help to prevent Alzheimer’s. Try games like crossword puzzes that work both the visual and language areas of your brain while combining decision-making and motor coordination. You can also try brain games like the card above. As fast as you can, read out loud the color that each word itself is printed in – not the word itself.
Whoa, that’s a challenge. Do things that are foreign to you, drive a new route to work, learn another language, learn another type of puzzle if you’ve mastered the sudoku or crossword. Learn to knit, crotchet, paint, play the piano, the possibilities are endless. What we don’t want to do is sit in front of the TV and become zombies.
Keep this little puzzle handy, use it until it becomes easy and fast, then move on to something else!
Make time for a good breakfast. A Toronto study found breakfast helped men and women, ages 61 to 79, score better on memory tests. And when kids eat a morning meal, their exam scores improve.
Toast to a sharper mind with Merlot. Or any beer or wine for that matter. A study of 746 adults found that those who drank one to six alcoholic beverages a week were 54 percent less likely than abstainers to develop dementia over six years. That’s no license to go crazy though… the same study determined 14 or more drinks weekly increased the risk of dementia by 22 percent. [Note: this is a tricky one, for every one study that says alcohol is good, two say that it is bad… ugh.]
Brew a cup of sage tea. Sage oil has been shown by some studies to boost acetylcholine levels in the brain, improving memory function. As a tea, it also aids digestion.
Have curry with dinner tonight. An Italian study found that curry may ward off memory loss and Alzheimer’s. The seasoning is thought to enhance an enzyme that protects the brain against oxidative damage.
A nice whole grain waffle, or some oatmeal with blueberries for breakfast. A glass of wine or beer (not to exceed one drink/day otherwise you up the chances… and if you aren’t already one who consumes alcohol based on other studies it’s probably best not to start just for this reason… keep your mind active), and brew a cup of nice sage tea… most of all USE IT… constantly try to figure out new things, drive different routes to routine places, meet new people, take an art class, write, volunteer, the possibilities are endless!
The previous foods were BLUEBERRIES, COFFEE (caffeinated, for those who can handle it) and FISH.
Sometimes I just want a nice hot bowl of comfort food. This is the ticket. It’s one of the best soup recipes from Cooking Light magazine. The taste is out of this world. It’s not terribly time consuming to make. The last time I made this soup I baked the potatoes while I had the oven on for a meal the day before, so it was quite fast to throw together. This is one of those recipes that makes your eyes roll back in your head, ha ha… too tasty! Trust me, you will love it. The only the I did differently is the I halved the amount of flour so it wouldn’t be quite so thick. I think the essential part of the soup is adding cheese (I used 2% Cracker Barrel Extra Sharp), crumbled CRISPY bacon and green onions (or chives). Let me know how you like it! Trust me, it’s a winner… Copied from MyRecipes.com which no longer has a recipe link… sigh.
Baked Potato Soup
Ingredients
4 baking potatoes (about 2 1/2 pounds)
1/4 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
Preparation
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Refrigerate if not using same day.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with cheese, green onions, and crispy bacon. Garnish with cracked pepper, if desired.
This is a delight and makes quite a bit. Oh, do I miss the Cooking Light magazine…
Even canned tuna may sharpen your mental capacities. Omega-3 fatty acids, found in fish, are important for maintaining memory.
Tuna. Yay! Tuna salad, tuna casserole (hee hee, I actually have a fabulous recipe for this believe it or not! Fatty fish such as salmon has so many health benefits. Whenever we go out to eat, if salmon is on the menu, Fred usually orders it. I WISH I could be one of those people to actually like salmon. It smells so fishy, and the few bites I’ve tried at restaurants always tasted/smelled fishy… then I went on vacation while Fred stayed home, worked, took care of the house and dog sat Charlie. While I was gone he was at EarthFare (grocery store) and they had a cooking demo involving salmon. So he bought some. He tried it. He told me how wonderful it was. OH NO I thought to myself. I KNOW I should eat it, but… he was so sweet to work so hard for the almost two weeks I was gone how could I NOT try it? It’s the least I could do. AND I told myself I would choke it down no matter how bad it was. He made it. I made baked potatoes (with Greek yogurt, 2% cheddar, chives, yum!) it was my “just in case” it was all I was going to be able to eat.
I. Like. To. Be. Prepared.
And guess what? I didn’t need to be! The salmon was AWESOME! IT wasn’t fishy in the least. It was fresh wild caught Alaskan coho salmon and it was a treat. I can’t believe I just said that. After I ate it, the first thing I thought to myself… I’m an adult. Ha. I like salmon patties dipped in lots of ketchup, which is disgusting because under any other circumstances ketchup gives me the willies. So sautee a nice piece of fresh salmon if you can find it! Otherwise there really isn’t anything wrong with canned salmon, it makes great salmon patties (mix in an egg, a wedge of lemon squeezed, some onion and a little bit of breadcrumbs. Sautee in olive oil… then dredge in ketchup if you must :) or tuna salad!
Coffee has been shown to improve memory, reasoning and reaction time in older folks.
Good news for lifetime coffee drinkers: Long term consumption’s
been linked to a lower risk of developing Alzheimer’s disease.
Finally a good reason to have a cup of coffee in the morning! I am excited about grabbing my morning cup of coffee and sitting with the newspaper. It’s my favorite time of day. It’s my meditation time…
After doing a little research on coffee and Alzheimers it appears that YES, the coffee has to be caffeinated, and for some of us that simply isn’t possible, but if you are one of the people that can drink regular coffee by all means! An article I read from http://www.alzheimerspreventiondigest.com had this to say:
Your morning cup of coffee may protect you from a variety of diseases, from Alzheimer’s to diabetes to Parkinson’s. Several studies have suggested that regular consumption of caffeine reduces the risk of Alzheimer’s and dementia.
But there is a catch, it seems. A cup or two are not enough to produce the optimum benefits, according to Dr. Gary Arendash, a leading Alzheimer’s researcher who has been studying the effects of caffeine on the brain. He says 500 milligrams of caffeine – equal to five cups of coffee – seems to be the amount necessary to produce a protective effect. According to Arendash, “I drink five to six cups a day religiously.”
Read the full article HERE – a few tips from that article:
COFFEE DRINKING TIPS
Drink it black. You’ll get more health benefits from coffee if you skip the additives. Okay, I know some of you can’t imagine anything other than a Grande caramel macchiato, but just try it plain!
Drink it early. Most folks find drinking coffee later in the day can keep them up at night. Find your “cut off point” and skip the coffee after that time to avoid insomnia.
Drink it fresh. To maximize the flavor and prevent oxidation and loss of nutrients, coffee is best when fresh-ground.
Drink it in moderation. Sure, the experts say you’ll get the most benefits from 5 or so cups a day, but listen to your body. You may need to keep your coffee consumption at a lower level to feel your best. Coffee may cause digestive problems, jitters or insomnia in certain people, so cut back if you have any side effects. Doctors also recommend that if you’re pregnant or being treated for some medical conditions, such as high blood pressure, it’s best to avoid or restrict caffeine.
Don’t forget that tea also contains caffeine (A cup of black tea has about half as much caffeine as a cup of coffee and a cup of green tea has about a quarter as much) and other beneficial compounds, and is less likely to produce side effects.
OK, last week was BLUEBERRIES, hope you are getting your fill! Today is COFFEE, wonder what it will be next week? Catch you back here tomorrow!
When you buy POMI tomatoes in a carton you’re buying tomatoes with no BPA in the packaging, no preservatives, citric acid, artificial flavor or water. Just tomatoes. BPA. Bisphenol-A. Once thought as harmless has been undergoing closer scrutiny. It’s in many plastic bottles (which is why we see the emergence of so many “BPA Free” plastics). What everyone doesn’t realize… it’s also in the plastic lining of cans… such as cans of tomatoes, soup, vegetables, the list goes on and on… There is a good article (click HERE) regarding the fact that BPA dangers may be worse from cans vs. plastic bottles… What can you do? Buy cartons or buy from companies who don’t use BPA in their cans, I believe EDEN FOODS and TRADER JOE’S. Hopefully by now there are more, but check it out. It can (possibly) cause many problems INCLUDING breast cancer… (read the article for further details). The best thing to do is not eat out of cans. That can’t always be done, but you can limit the amount of food eaten from cans. MAKE YOUR FOOD. Instead of buying a (processed) can of soup, it’s much healthier to MAKE your soup. Let me tell you… SOUP IS EASY. It just requires a little time and you will have one big pot that you can freeze into individual servings or eat for several days. It will end up being more cost effective if you make it AND you’ll know exactly what’s in it! Let me know if you know of any other BPA-free companies that have canned goods.
I ran across a great article from Reader’s Digest magazine. You know, that oh so conveniently sized magazine that easily slips into your purse in case you get stuck somewhere and need something to read!? Some of us don’t want to constantly look at our phones. I prefer the actual paper magazine… same with books, but that’s me. Reader’s Digest has fantastic articles, one being EAT FOR A BETTER MEMORY – 7 WAYS TO GET SHARP. I would like to know anyone who doesn’t need to know this information. None of us wants to suffer mental decline. It happens to the best of us, it’s part of aging, BUT there ARE things you can do to become “sharper”… From Reader’s Digest:
Boost brainpower with blueberries.
Studies have shown blueberries help prevent and reverse age-related memory loss.
Did you read that… PREVENT and REVERSE?!!!
When I looked into this further there was a study that included blueberries, but a few other things I thought I would share… From ABCnews.com
Scientists published a study adding more fuel to the growing belief that exercise boosts brain health. She said research has long shown that exercise is beneficial for brain function and memory – this study helps show why.
John Grohol, a clinical psychologist and founder of the online mental health resource PsychCentral.com, said that exercise is one of the best things you can do to keep your brain healthy. “This study just adds to the evidence that physical activity can enhance and keep our brains healthy,” he said.
Regarding blueberries… here’s what they had to say:
This week, scientists published research suggesting that antioxidant-rich blueberries could improve memory in older adults.
The study, involving scientists from the University of Cincinnati, the U.S. Department of Agriculture, and the Canadian Department of Agriculture, included volunteers in their 70s. One group drank the equivalent of 2 to 2.5 cups of blueberry juice every day for two months. The control group drank a blueberry-less juice.
The scientists said the group that drank blueberry juice demonstrated improvement on memory and learning tests. “These preliminary memory findings are encouraging and suggest that consistent supplementation with blueberries may offer an approach to forestall or mitigate neurodegeneration,” the report said.
Diet – A study in the Proceedings of the National Academy of Sciences in January 2009 found a definite link between caloric restriction and mental function.
Meditation – “People who meditate, research has shown, have a better ability to cultivate positive emotions,” Grohol said. “In doing so, they help maintain their own emotional stability which helps with overallwell–being and brain health.”
In May, Psychological Science published a study indicating that a certain type of meditation may help the brain hold on to images for short periods.
New Experiences – “The brain seems to really benefit from novelty and new experiences,” said Grohol. But instead of paying money for so-called brain games that may or may not be effective, Grohol suggests people can just do crossword puzzles or play Sudoku games. Learning new languages and other similar pursuits are also good for the brain.
So have a bowl of oatmeal with blueberries on it (I never thought that sounded good until I tried it and ohmygosh!!!), take a walk or jog around the block, learn something new and then sit down and meditate.
That’s a lot to absorb, but every little change we make can help, right?! Ok, instead of talking the talk, I’m going to walk the walk… headed to make some oatmeal & blueberries now!
Catch you back here tomorrow, and again next Thursday for the next installment on foods to eat to stay sharp!
We are wrapping up a great segment of Foods That Should Never Cross Your Lips (very insightful article by Prevention magazine). I’ve tried to present this to you one food at a time so that you can adjust and make the switch (at least on those that are meaningful to you)… I realize it’s difficult to make a big change all at once, but little by little it seems to be more possible! This week’s food to avoid? Conventional apples. Ugh. It’s one of the harder ones for me, just because organic apples cost so much more than conventional, but after you read this I think you’ll agree, it’s worth saving up for your apples… unless you want to wash and peel… then you lose some of the vitamins and fiber, but at least you are also losing the chemicals!
Conventional Apples
Mark Kastel, former executive for agribusiness and codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods, gives us the scoop:
The problem: If fall fruits held a “most doused in pesticides contest,” apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don’t develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it’s just common sense to minimize exposure by avoiding the most doused produce, like apples. “Farm workers have higher rates of many cancers,” he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson’s disease.
The solution: Buy organic apples.
Budget tip: If you can’t afford organic, be sure to wash and peel them. But Kastel personally refuses to compromise. “I would rather see the trade-off being that I don’t buy that expensive electronic gadget,” he says. “Just a few of these decisions will accommodate an organic diet for a family.”
Whatever you may decide, I just wanted you to have the latest information. For now, unless I hear otherwise, organic apples it is…
This is week six of the foods that should never cross your lips. This information is from Prevention magazine… to read the article in it’s entirety click HERE. My thought was to give you one food a week to try to change to, or at the very least know about… seems like it’ll stick with you better than all at once. At the bottom I’ve included the list of foods we’ve covered this far. This week’s food to avoid… milk with artificial hormones. From the Prevention magazine article:
Milk Produced with Artificial Hormones
Rick North, project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society, gives us the scoop: The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers. “When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract,” says North. As it turns out, the casein in milk protects most of it, according to several independent studies. “There’s not 100% proof that this is increasing cancer in humans,” admits North. “However, it’s banned in most industrialized countries.”
The solution: Check labels for rBGH-free, rBST-free, produced without artificial hormones, or organic milk. These phrases indicate rBGH-free products.
Budget tip: Try Wal-Mart’s Great Value label, which does not use rBGH.
This is one I am faithful about. I usually buy Horizon or if I’m at Whole Foods I’ll buy their brand. Will also try Trader Joe’s with no hormones… we drink 1%, we used to drink skim (regular with hormones/antibiotics all that stuff) and it had a blue’ish tint… WHY would that be? 1% seemed to be better. Interestingly enough when I had the no hormone/antibiotic added skim milk it WAS. NOT. BLUE. Therefore. I won’t drink “regular” milk… it’s not worth it to me. My opinion, but one I believe in.
So… to recap the past weeks:
1. Canned tomatoes
2. Corn-fed beef
3. Microwave popcorn
4. Non-organic potatoes
5. Farmed Salmon
6. Milk produced with artificial hormones
Next week will wrap up this segment! So add NO ADDED HORMONE milk to your grocery list and I’ll catch you back here tomorrow!
I may have mentioned once or twice how much I value the information that comes from inside the Prevention magazine pages? Chock full of information to help you live a long healthy life. This is a fantastic article (click HERE for link to full article) about what foods you really shouldn’t eat (or at least TRY not to) and WHY… Today… the 5th… FARMED SALMON… here’s the blip from Prevention Magazine:
Farmed Salmon
David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany and publisher of a major study in the journal Science on contamination in fish, gives us the scoop:
The problem: Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. “You could eat one of these salmon dinners every 5 months without increasing your risk of cancer,” says Carpenter, whose 2004 fish contamination study got broad media attention. “It’s that bad.” Preliminary science has also linked DDT to diabetes and obesity, but some nutritionists believe the benefits of omega-3s outweigh the risks. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.
The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it’s farmed. There are no commercial fisheries left for wild Atlantic salmon.
Budget tip: Canned salmon, almost exclusively from wild catch, can be found for as little as $3 a can.
Now to recap the past weeks (or click on the HEALTH tab to scroll through)
1. Canned tomatoes
2. Corn-fed beef
3. Microwave popcorn (sorry dad)!
4. Non-organic potatoes
5. Farmed Salmon
Two to go… wonder what they’ll be? Hint… if you just can’t wait you can click to read the full article! Catch you back here tomorrow!
Well, it’s Thursday and time for the Prevention magazine tip… from a wonderful article 7 FOODS THAT SHOULD NEVER CROSS YOUR LIPS, here is number 4:
Nonorganic Potatoes
Jeffrey Moyer, chair of the National Organic Standards Board, gives us the scoop:
The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes—the nation’s most popular vegetable—they’re treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they’re dug up, the potatoes are treated yet again to prevent them from sprouting. ” Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won’t,” says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher of Prevention). “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”
The solution:Buy organic potatoes. Washing isn’t good enough if you’re trying to remove chemicals that have been absorbed into the flesh.
Budget tip: Organic potatoes are only $1 to $2 a pound, slightly more expensive than conventional spuds.
Well, good grief, is nothing sacred? The potatoes are coated in layer after layer of poison. Lovely. I DO only buy organic… just not as many. Works out fine!
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