The Dangerous Plastic Epidemic
Editor’s note: It’s holiday time, so food is everywhere—and, unfortunately, much of that food is wrapped, sold, stored, cooked and/or served in plastic. You probably know that plastics can release toxic chemicals, but you may not know how to protect yourself.
Bottom Line/Personal, another newsletter in the Bottom Line family, recently published an article in which Patricia Hunt, PhD, a leading researcher on plastic toxins and a professor in the School of Molecular Biosciences at Washington State University, discussed the strategies she uses to safeguard her own family. It is a great article and very timely, so I want to share that vital information with HealthyWoman readers, too. Here’s what Dr. Hunt had to say...
The Problems With Plastic
A chemical commonly used in plastics, bisphenol-A (BPA), has powerful hormonelike effects. It is an endocrine disruptor that has been linked to increased risk for a variety of cancers, including breast cancer. A government task force issued a report suggesting that BPA might be an obesogen, a chemical that contributes to obesity. And there is evidence linking BPA to low sperm quality and prostate cancer in men. Worrisome: A study of 2,517 Americans ages six and older found that 93% had traces of BPA in their bodies.
While you may not be able to avoid plastics altogether, you can minimize your risk. Self-defense...
Do not put plastics in the dishwasher or microwave. High heat accelerates the migration of chemicals out of household plastics, such as food containers and spatulas. You know the plasticky smell that wafts from a plastic container that is fresh from the dishwasher or microwave? That is the odor of chemicals escaping. Caution: Do not assume that products labeled “microwave safe” truly are safe—this label means only that the plastic won’t melt in the microwave... it does not mean that it is chemical-free.
Don’t let plastic wrap touch food. Even at room temperature or in the refrigerator, Saran-type wraps potentially can release chemicals into the foods they touch. I recommend seeking alternatives to clear plastic wraps (such as foil or glass containers)... or using plastic wrap only to cover containers... or wrapping food in a paper towel or waxed paper before putting it into a plastic bag. Note: A “wet” food is more likely to absorb toxic chemicals than a “dry” one.
Freeze safely. Cold is less likely than heat to accelerate the migration of chemicals from containers into food. However, even very low levels of BPA can produce profound changes in the body. The longer a food is in contact with any BPA-containing plastic, the greater the risk of exposure, even when frozen. Recommended: Freeze foods in wide-mouth, dual-purpose, glass jars made for freezing and canning.
Replace the plastic you use most often. Once you realize how much plastic you have in the kitchen, it’s tempting to give up on getting rid of it all—so a good first step is to find safer alternatives for the plastic things that you use regularly. Examples: I replaced my plastic ice cube trays with metal trays, the old-fashioned kind with a lever to loosen the cubes. I use wood cutting boards instead of plastic. When I pack my lunch, I include a reusable bamboo spork, a spoon-and-fork combination.
Discard damaged containers. We all have our favorite storage containers that are the perfect size and shape, and we tend to hang on to them even when the lids no longer fit right and the sides are warped. But damaged plastic is breaking down... and when this happens, chemicals are released. If you can’t give up all your plastic, at least don’t use damaged items.
Be wary of “BPA-free” plastics. Some companies have developed plastics that don’t contain BPA. Unfortunately, other chemicals in plastics may be just as risky. Example: Some BPA-free containers use plastics made from structurally related compounds, such as bisphenol-AF or bisphenol-S. Are they safer? We don’t know—but recent studies suggest that bisphenol-AF actually may be more dangerous. Until we know more, I advise using food and drink containers made from glass or stainless steel.
Choose waxed paper bags. We are so used to using plastic bags (for sandwiches, cut vegetables, leftover fruit, etc.) that we forget that these are fairly recent inventions. People used to use waxed paper bags, which are much safer. I use them when I pack my lunch—though I did have to check a few supermarkets before I found one that still carries them.
Buy from the butcher. Supermarkets usually have the best prices on meats, but most of those meats are bedded on Styrofoam-like trays and then wrapped in plastic—so the meats are exposed to chemicals from above and below. Better: Get your meats from a traditional butcher shop and ask to have them wrapped in old-fashioned butcher paper, not the new plastic-coated paper.
Opt for opaque. The food industry prefers clear or translucent packaging because it looks “cleaner.” But in many cases, clear plastics are more likely to contain BPA and/or other harmful compounds than opaque plastics.
Check recycling codes. Some plastic containers are stamped with recycling codes that indicate the types of plastic used. Unfortunately, these codes don’t tell very much about how safe a particular plastic is. Helpful: Use the mnemonic, “5, 4, 1, 2—all the rest are bad for you.” The “good” recycling codes may or may not contain harmful chemicals, but the “bad” ones almost certainly do.
Watch out for cans, too. The vast majority of canned foods and beverages come in containers lined with a BPA-containing resin. I know that Eden Foods really works to ensure that its canned goods are safe (www.EdenFoods.com). Other companies, such as H.J. Heinz, ConAgra and Hain Celestial, have begun using BPA-free linings in some of their cans. (See a manufacturer’s Web site for information on its BPA-free canned products, or contact the company directly.)
Skip the receipt. The thermal paper used for many supermarket receipts (and ATM and other receipts, too) often is coated with BPA to keep the ink from running. BPA is readily absorbed by the skin, particularly when you have cream or oil on your hands. Studies show that people who handle a lot of receipts tend to have higher-than-expected BPA levels. Unless you really need a receipt, don’t take it. If you must handle it, wash your hands afterward—and whatever you do, don’t hold that receipt in your mouth while fumbling for your car keys.
Source: Patricia Hunt, PhD, is a leading BPA researcher, reproductive biologist and geneticist and the Edward R. Meyer Distinguished Professor in the School of Molecular Biosciences at Washington State University in Pullman.
Sunday, December 11, 2011
Saturday, October 22, 2011
A Dr. Mercola article on importance of healthy gut flora
http://articles.mercola.com/sites/articles/archive/2011/10/22/this-supplement-can-actually-make-you-happy.aspx?e_cid=20111022_DNL_art_3
What Interferes With Healthy Gut Bacteria?
It's important to understand that your gut bacteria are an active and integrated part of your body, and as such are heavily dependent on your diet and vulnerable to your lifestyle. If you consume a lot of processed foods and sweetened drinks, for instance, your gut bacteria are likely going to be severely compromised because processed foods in general will destroy healthy microflora and sugars of all kinds feed bad bacteria and yeast.
Your gut bacteria are also very sensitive to:
Antibiotics
Chlorinated water
Antibacterial soap
Agricultural chemicals
Pollution
Because of these latter items, to which virtually all of us are exposed at least occasionally, it's generally a good idea to "reseed" the good bacteria in your gut by taking a high-quality probiotic supplement or eating fermented foods.
How to Optimize Your Gut Flora
An estimated 80 percent of your immune system is also located in your gut, so reseeding your gut with healthy bacteria is important not just for psychological health but for your overall physical health as well. A robust immune system is your number one defense against ALL disease, from the common cold to cancer. In light of this, here are my recommendations for optimizing your gut bacteria.
Fermented foods are still the best route to optimal digestive health, as long as you eat the traditionally made, unpasteurized versions. Healthy choices include lassi (an Indian yoghurt drink, traditionally enjoyed before dinner), fermented grass fed organic milk such as kefir, various pickled fermentations of cabbage, turnips, eggplant, cucumbers, onions, squash and carrots, and natto (fermented soy).
If you regularly eat fermented foods such as these that, again, have not been pasteurized (pasteurization kills the naturally occurring probiotics), your healthy gut bacteria will thrive.
Probiotic supplement. Although I'm not a major proponent of taking many supplements (as I believe the majority of your nutrients need to come from food), probiotics are definitely an exception. I have used many different brands over the past 15 years and there are many good ones out there. I also spent a long time researching and developing my own, called Complete Probiotics, in which I incorporated everything I have learned about this important tool over the years.
If you do not eat fermented foods, taking a high quality probiotic supplement is definitely recommended.
What Interferes With Healthy Gut Bacteria?
It's important to understand that your gut bacteria are an active and integrated part of your body, and as such are heavily dependent on your diet and vulnerable to your lifestyle. If you consume a lot of processed foods and sweetened drinks, for instance, your gut bacteria are likely going to be severely compromised because processed foods in general will destroy healthy microflora and sugars of all kinds feed bad bacteria and yeast.
Your gut bacteria are also very sensitive to:
Antibiotics
Chlorinated water
Antibacterial soap
Agricultural chemicals
Pollution
Because of these latter items, to which virtually all of us are exposed at least occasionally, it's generally a good idea to "reseed" the good bacteria in your gut by taking a high-quality probiotic supplement or eating fermented foods.
How to Optimize Your Gut Flora
An estimated 80 percent of your immune system is also located in your gut, so reseeding your gut with healthy bacteria is important not just for psychological health but for your overall physical health as well. A robust immune system is your number one defense against ALL disease, from the common cold to cancer. In light of this, here are my recommendations for optimizing your gut bacteria.
Fermented foods are still the best route to optimal digestive health, as long as you eat the traditionally made, unpasteurized versions. Healthy choices include lassi (an Indian yoghurt drink, traditionally enjoyed before dinner), fermented grass fed organic milk such as kefir, various pickled fermentations of cabbage, turnips, eggplant, cucumbers, onions, squash and carrots, and natto (fermented soy).
If you regularly eat fermented foods such as these that, again, have not been pasteurized (pasteurization kills the naturally occurring probiotics), your healthy gut bacteria will thrive.
Probiotic supplement. Although I'm not a major proponent of taking many supplements (as I believe the majority of your nutrients need to come from food), probiotics are definitely an exception. I have used many different brands over the past 15 years and there are many good ones out there. I also spent a long time researching and developing my own, called Complete Probiotics, in which I incorporated everything I have learned about this important tool over the years.
If you do not eat fermented foods, taking a high quality probiotic supplement is definitely recommended.
Monday, October 10, 2011
Interview of Dr. Nicholas Gonzalez by Dr. J. Mercola, Re: Cancer Treatment
(Dr. Nicholas Gonzalez, interviewed in this article, SPEAKS VERY FAST & it's a long article; you have to listen very closely to follow him.)
http://articles.mercola.com/sites/articles/archive/2011/04/23/dr-nicholas-gonzalez-on-alternative-cancer-treatments.aspx
Dr. Gonzalez's Three-Pronged Approach to Cancer Treatment:
He says, "I tell people now regarding the National Center for Complementary and Alternative Medicine (NCCAM), I wouldn't send a dog to that group.
They're not there to help you objectively investigate alternative therapies; they're there to undermine them. It gives the illusion that the government's interested in alternative therapies, when in fact that office is being used, as it was in my case, to help undermine promising useful alternative therapies."
Mary Ann says: Aha! Just as I thought! I am justified (not paranoid)!
Also note that there's an epidemic of mercury in the air we breathe, coming from Asia, as described by Dr. Gonzalez. He also says that supplements are necessary now, to maintain ideal health. But notice that he recommends certain pancreatic enzymes in their precursor form, not just vitamins & minerals, for daily supplements.
Both Dr. Mercola & Dr. Gonzalez speak for a LONG time; so prepare to devote a lot of time to hearing what they say. It's worth it! AND share it with all the people you care about. AND note what they say, near the end, about electromagnetic field pollution (EMF) too.
http://articles.mercola.com/sites/articles/archive/2011/04/23/dr-nicholas-gonzalez-on-alternative-cancer-treatments.aspx
Dr. Gonzalez's Three-Pronged Approach to Cancer Treatment:
He says, "I tell people now regarding the National Center for Complementary and Alternative Medicine (NCCAM), I wouldn't send a dog to that group.
They're not there to help you objectively investigate alternative therapies; they're there to undermine them. It gives the illusion that the government's interested in alternative therapies, when in fact that office is being used, as it was in my case, to help undermine promising useful alternative therapies."
Mary Ann says: Aha! Just as I thought! I am justified (not paranoid)!
Also note that there's an epidemic of mercury in the air we breathe, coming from Asia, as described by Dr. Gonzalez. He also says that supplements are necessary now, to maintain ideal health. But notice that he recommends certain pancreatic enzymes in their precursor form, not just vitamins & minerals, for daily supplements.
Both Dr. Mercola & Dr. Gonzalez speak for a LONG time; so prepare to devote a lot of time to hearing what they say. It's worth it! AND share it with all the people you care about. AND note what they say, near the end, about electromagnetic field pollution (EMF) too.
Monday, February 14, 2011
Kombucha Fermentation Acid Levels, & Alkalizing Effect
http://www.happyherbalist.com/cautions.htm
Dear Ed,
I saw this on acid and Kombucha & thought of you:
-Mary Ann
Excerpt from above link:
While an under-fermented probiotic may harbor pathogens or fail to develop the beneficial nutrients, an over-fermented probiotic (higher in acetic acid) may overburden the stomach’s digestive juices. Here's why. The acidic pH aids the stomach’s digestive juices and helps break down food and relieve stagnation. Acetic Acid from Kombucha and Lactic Acid from kefir are all weak acids. When ingested, they react with minerals such as Calcium, Sodium, Potassium and Magnesium in the body tissue and blood, to form alkalies. This reaction is termed Alkaline-forming foods. That is how an acetic kombucha tea actually helps alkalize the body. However you have to be very careful in not over doing this. An excess will rob your body of ionic minerals. A cup or two is fine, but large amounts of these acids are not a good idea. How much is too much? It is a relative term. For a normal healthy adult the amount is thought to be 4-8 fluid ounces daily. (see Drug interactions). This amount appears to be comparable to another popular folk remedy - Apple-Cider Vinegar. The most often repeated recommended dosage for ACV is one spoonful daily. The reason is that typically ACV is 5 % acetic acid - almost 5 times that of Kombucha Tea. There are other differences but our focus here is on the acetic acid. Kombucha tea is far less leeching (a common AMA complaint) and kombucha, because it is alkaline forming, will not create acidosis in a healthy individual. If it does it is far more indicative of a deeper more serious disorder.
Dear Ed,
I saw this on acid and Kombucha & thought of you:
-Mary Ann
Excerpt from above link:
While an under-fermented probiotic may harbor pathogens or fail to develop the beneficial nutrients, an over-fermented probiotic (higher in acetic acid) may overburden the stomach’s digestive juices. Here's why. The acidic pH aids the stomach’s digestive juices and helps break down food and relieve stagnation. Acetic Acid from Kombucha and Lactic Acid from kefir are all weak acids. When ingested, they react with minerals such as Calcium, Sodium, Potassium and Magnesium in the body tissue and blood, to form alkalies. This reaction is termed Alkaline-forming foods. That is how an acetic kombucha tea actually helps alkalize the body. However you have to be very careful in not over doing this. An excess will rob your body of ionic minerals. A cup or two is fine, but large amounts of these acids are not a good idea. How much is too much? It is a relative term. For a normal healthy adult the amount is thought to be 4-8 fluid ounces daily. (see Drug interactions). This amount appears to be comparable to another popular folk remedy - Apple-Cider Vinegar. The most often repeated recommended dosage for ACV is one spoonful daily. The reason is that typically ACV is 5 % acetic acid - almost 5 times that of Kombucha Tea. There are other differences but our focus here is on the acetic acid. Kombucha tea is far less leeching (a common AMA complaint) and kombucha, because it is alkaline forming, will not create acidosis in a healthy individual. If it does it is far more indicative of a deeper more serious disorder.
Sunday, February 13, 2011
2 Healthy-Eating Tips 2/13/11, from Bottom Line Newsletter
PROCESSED meat is the culprit
Surprisingly, researchers found that eating unprocessed beef, pork or lamb was not associated with increased risk for either heart disease or diabetes. However, eating even a moderate amount of processed meats (those preserved by smoking, curing, salting or adding chemical preservatives, such as nitrates) -- such as bacon, salami, sausage, hot dogs, many deli meats and perhaps processed poultry -- was another story. Average daily consumption of one 1.8-ounce (50-gram) serving of processed meat (about one to two slices of deli meat or one hot dog) was associated with a 42% increase in heart disease risk and a 19% increase in diabetes risk.
Excerpt from Bottom Line Newsletter, A healthy carotene-rich soup:
With that in mind, I asked dietitian Lauren Braun, RD, LD, coauthor ofSoup for Every Body, to share a carotenoid-rich, warm-up-your-winter soup recipe with us. Her suggestion: Velvety Carrot and Rice Soup.
What you need...
4 Tablespoons olive oil
1 pound diced baby carrots (sweeter and more flavorful than full size)
½ cup chopped shallots
¼ cup chopped crystallized ginger
3 tablespoons uncooked brown rice
3 cups chicken or vegetable stock
What to do...
Heat oil in a large, heavy saucepan over medium heat. Stir in all ingredients except stock, cover tightly and cook over low heat, stirring frequently, for 30 minutes. Pour mixture into a blender or food processor, add stock and puree to the desired consistency. Return soup to saucepan and reheat. Season to taste with pepper and/or other spices. Makes four servings.
Source: Lauren Braun, RD, LD, is a dietitian and menu planner in private practice in Miami, Florida, a recipe analyst for the National Association of Specialty Foods and coauthor, with Joanna Pruess, of Soup for Every Body (Lyons). www.NutriSmart.com
Surprisingly, researchers found that eating unprocessed beef, pork or lamb was not associated with increased risk for either heart disease or diabetes. However, eating even a moderate amount of processed meats (those preserved by smoking, curing, salting or adding chemical preservatives, such as nitrates) -- such as bacon, salami, sausage, hot dogs, many deli meats and perhaps processed poultry -- was another story. Average daily consumption of one 1.8-ounce (50-gram) serving of processed meat (about one to two slices of deli meat or one hot dog) was associated with a 42% increase in heart disease risk and a 19% increase in diabetes risk.
Excerpt from Bottom Line Newsletter, A healthy carotene-rich soup:
With that in mind, I asked dietitian Lauren Braun, RD, LD, coauthor ofSoup for Every Body, to share a carotenoid-rich, warm-up-your-winter soup recipe with us. Her suggestion: Velvety Carrot and Rice Soup.
What you need...
4 Tablespoons olive oil
1 pound diced baby carrots (sweeter and more flavorful than full size)
½ cup chopped shallots
¼ cup chopped crystallized ginger
3 tablespoons uncooked brown rice
3 cups chicken or vegetable stock
What to do...
Heat oil in a large, heavy saucepan over medium heat. Stir in all ingredients except stock, cover tightly and cook over low heat, stirring frequently, for 30 minutes. Pour mixture into a blender or food processor, add stock and puree to the desired consistency. Return soup to saucepan and reheat. Season to taste with pepper and/or other spices. Makes four servings.
Source: Lauren Braun, RD, LD, is a dietitian and menu planner in private practice in Miami, Florida, a recipe analyst for the National Association of Specialty Foods and coauthor, with Joanna Pruess, of Soup for Every Body (Lyons). www.NutriSmart.com
Sunday, December 12, 2010
Precautions & Treatments for Migraines
When I googled migraine treatment, to help a friend, one article indicated some nontraditional supplement treatments for migraine prevention, which included butterbur, coenzyme Q10, and feverfew. It said that evidence has been inconclusive and studies have produced mixed findings. Seems that they are worth a try.
Also, Dr. Memet Oz, as recently as December 2 (in his TV show) advised ginger tea, because it blocks protaglandins & therefore helps block migraines.
Also, if you google "Kombucha + migraine treatment," you will see there are articles indicating cases where Kombucha helped people with migraines. These also worth researching.
Also, Dr. Memet Oz, as recently as December 2 (in his TV show) advised ginger tea, because it blocks protaglandins & therefore helps block migraines.
Also, if you google "Kombucha + migraine treatment," you will see there are articles indicating cases where Kombucha helped people with migraines. These also worth researching.
Wednesday, December 1, 2010
Success Story: Kombucha Stopping Lymphoma
My friend Vicki, in Missouri, told me Tuesday, November 30, that a while back, she had finally convinced her 22 year-old daughter to defy the doctor's advice & start taking ProNatura brand Kombucha capsules, because her lymphoma cancer had come back (despite the months she was on chemotherapy), & her doctor was saying she would now need a bone marrow transplant. She started taking 6 capsules per day, 2 after each meal, per the instructions on the bottle. (ProNatura brand Kombucha capsules contain the dried residue from the Kombucha fermentation liquid.) Her recent tests now show that her cancer has stopped growing & is even shrinking. And the doctor is no longer saying she needs a bone marrow transplant. Great news! She's happy too that her hair won't start falling out again.
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