Stressed at work? You will likely feel it at the waistband.

In April of this year, the American Journal of Epidemiology published a study today that shows that the stress you experience at work will significantly increase your risk of obesity. Researchers monitored 3,413 women and 6,895 men, aged between 35 and 55 at the beginning of the study) for 19 years, following their levels of job strain. Job strain was defined as being under heavy demands, having little decision-making power and little social support at work. In both male and females, people who reported job strain on more than one occasion were 17% more likely to develop obesity.

Source

Does microwaving kill our food?

As I’ve gotten more nutrition conscious and doing what I can to ensure that the food we eat is nutrient-dense, the question of microwaves has been on my mind. Does microwaving our food kill it? Are the nutrients zapped right out? I have felt (without actual evidence) that microwaving probably does remove nutrients. I’ve gradually moved away from thawing, reheating or cooking most food in the microwave. However, statistics show that 90% of us here in America own and use our microwaves. So my question to myself lately has been, am I just cheating myself out of easier meal preparations? So, you know what happened next… I pulled on my research hat and hit the internet. Here’s a little of what I found:

Oh No - The Nutrients Go!

One of the first things that made me think that microwaving wasn’t good for food was the article that came out earlier this year about microwaving your damp sponges to kill bacteria and viruses. Quick cook your sponge on high heat for 2 minutes and it will kill living germs, bacterial spores, and even E.coli. (Quick tip: don’t do this with a dishcloth or dry sponge - you may end up with a fire on your hands.) This is all well and good - but if it kills all that, how do the natural vitamins, minerals, enzymes, and phytonutrients survive those same two minutes?

Traditional cooking methods heat the food from the outside. Microwaves, on the other hand, cook the food from the inside out. The microwave converts electricity into high frequency microwaves. Microwaves are electromagnetic energy. When microwaves are used on food it causes the food molecules to vibrate rapidly, creating friction. The friction produces heat that cooks the food. Those who believe microwaving destroys the nutrient value of our food say that this intermolecular friction destroys the cellular structure of food and can even change the chemical composition so much that it becomes something that the body can no longer recognize as food.

One of Discovery Health.com’s Nutrition Experts Dr. Allan Spreen says this:

“What studies exist are all bad news for microwaving – they universally describe some type of damage. One study showed breakdown of vitamin B-12 to inactive degradation products in microwaved foods. There’s also a problem with release of potentially toxic molecules into the food from packaging designed to help brown food during microwaving. This includes items such as pizza, French fries, waffles, popcorn and breaded fish.” (*Source)

The November 2005 issue of the Journal of the Science of Food and Agriculture stated that:

The first study found that the simplest cooking method was also the worst when it came to preserving nutrients. Broccoli lost 97 percent of flavonoids, 74 percent of sinapics and 87 percent of caffeoyl-quinic derivatives (three different types of antioxidants) when it was microwaved.

Keep in mind, some nutrients were lost when boiled the conventional way as well — although not as much. See complete article for more details.

Zap-a-dap, Cooking’s a Snap!

Dr. John McDougall, M.D. is a highly respected alternative, nutritional medicine doctor who promotes steering clear of animal products including dairy and eating a vegetarian diet of whole grains, legumes and vegetables. He was quoted in 2001 to say:

He says he’s found that microwaving “doesn’t do anything worse to the food than conventional cooking.” He confidently adds, “I like to make sure all of the things I fight are worth fighting against. And as far as I’m concerned microwaves is not where the enemy is at.”
(*Source)

However, a 2005 newsletter on Dr. McDougall’s website seems to point to the fact that he’s not certain. In that newsletter he says “more research needs to be done on the safety of microwave cooking. From what I can tell, he still suggests people use the microwave in his cookbooks. So he, for one, isn’t convinced that microwaves are bad.

As of March 2005, Australian’s largest and most diversified food research organization, Australia Food Science promotes microwaves ovens as a convenient and healthy way to cook. Nutritionist George Rapitis, Bsc says “steaming veggie in the microwave can best preserve their nutrients…” The UK Nutrition & Food Science Journal published an article in 1995 stating:

Several studies have shown that microwave cooking, if properly used, does not change the nutrient content of foods to a larger extent than conventional heating. In fact, suggests that there is a tendency towards greater retention of many micronutrients with microwaving, probably due to the shorter preparation time. Does not describe non-thermal effects. The main problem with microwaving is the uneven heating of the food, which has raised concern regarding microbiological safety. Microwaving infant formula and breast milk has become increasingly popular. The content of nutrients and antibacterial factors in milk are maintained unchanged provided the final temperature does not exceed 60°C (140°F).

Once Everything’s Been Baked

It’s clear there is no consensus yet. The only general agreement I could find is this… cook your food as little as you can. The less cooked it is (no matter what method you use), the better for you it is.

And what did I decide? The microwave may stay around because I share a home with my parents. For me, though, I’m done with the microwave. I’m going to get a counter top convection oven. I’ve mostly weaned myself away from the microwave already… I don’t believe it will require much more effort to go the rest of the way.

Fluoride isn't healthy

" What Your Dentist Isn’t Telling You About Fluoride"

In name only...

I was so excited when I first found organic milk at Costco. Then, I discovered it wasn't so organic after all. I was so disappointed. As the interest in organic products rises, so does big corporations' interest gaining the organic market share and therefore money. Unfortunately, in their desire to make money on organic products... they are ignoring, side-stepping, or "creatively meeting" organic standards. Their products are organic in name only. These companies include: Horizon Organic, Aurora Organic, and the the brand names that the leading retailers are selling from Horizon and Aurora at Wal-Mart, Costco, Safeway, Giant, Publix, and Wild Oats.

Support organic farmers and their commitment to producing high quality organic products... buy from them. Look for local and regional companies and farms that you can buy from. I'm currently buying milk from Organic Valley Coop. Read farm bios about the people who are supplying the milk in your region. Take the time to find similar sources for your organic milk. Take a stand for maintain organic standards and the health of your family. It's worth it.

:: Source

Yummy way to maintain brain health!

Turns out that eating yellow curry boosts brain power! In a study, eating curry boosting brain performance in the elderly and reduced the build-up of amyloid plaques (A cluster of protein that is found in dense deposits within an Alzheimer's disease patient's brain and one of the two brain abnormalities that define Alzheimer's).

If you aren't a huge fan of curry, even an occassional dish has health benefits. "What is remarkable is that apparently one needs only to consume curry once in a while for the better cognitive performance to be evidenced..." (::New Scientist)

Curry is being shown to fight cancer too. This one case of where the yummy thing is the good thing for you too! Gotta love that!

Carpet

So, one thing that I want to do is tear out every last piece of carpet in our house. Our carpet is beyond awful. We have a big house though (we share it with my parents) and carpeting is going to be a major expense.

Recently, in one of my many magazines, I read that people with allergies, asthma and sensitivities to chemicals should consider removing the carpet from their homes. I was floored (pun intended!).

The U.S. Consumer Product Safety Commission did a test of chemical emissions from carpets. Dozens of chemicals released from carpets were observed and 31 were positively identified. "Of the chemicals released, most notable are styrene and 4-PC, both of which come from the SB latex backing that is used on 95% of carpets." BuildingGreen.com).

It should also be noted that: "It is not at all clear that the carpet itself is the biggest IAQ problem in new carpet installations. The carpet industry is quick to point out that carpet adhesives and seam sealants emit far more pollutants, especially in the first few weeks after installation. Carpet cushions, or pads, may be at fault as well."

Read a complete article outlining the concerns at BuildingGreen.com.

Their final conclusion?

A rash of alleged health problems with carpet have yet to be properly explained, suggesting that all carpets, and especially the less expensive synthetics, should be used with great caution. In addition, the relatively short life expectancy of most carpet and the heavy dependence on fossil fuels as a raw material make it incumbent on those specifying carpet to see that it will be maintained and protected for a long, safe service life. The recommendations that follow are far from exhaustive, but they are a step towards safer, better floorcoverings.

There are many non-toxic flooring options (including carpets) and thankfully more and more are appearing. Samples include wool carpets, recycled fiber carpets, bamboo, cork and linoleum flooring. Here are a few links to companies that promote and sell eco-friendly, non-toxic flooring:

Eco-Wise
Eco by Design
Green Building Supply

And for great non-toxic carpet cleaning, household and personal product options, you know where to find me. ;)

Say no to processed meats

"For those who like meat, sausage, salami, hot dogs, and other processed meat products made from beef and pork hold a strong allure. But satisfaction of these cravings seems to exact a high price. Evidence that processed meats raise the risks of getting cancers of the stomach, colon, pancreas and blood continues to accumulate.

The participants who reported the highest intake levels of processed meats had a 68 percent higher risk compared with those reporting the lowest intake, while high intakes of red meat were associated with a 50 percent higher cancer risk, compared with the lowest intake levels.

These findings indicate, quite clearly, that it is safer to curb your cravings for sausage, hot dogs, and the like by enjoying nitrite-free alternatives made with poultry or fish. And they confirm that fish presents the lowest cancer risk possible among sources of animal protein.

It also makes sense to avoid deep-fried meat, fish or poultry products entirely, because their oil-soaked batters deliver loads of pro-inflammatory (hence cancer- and heart disease-promoting) omega-6 fatty acids and heat-damaged fatty acids.

Most Americans consume omega-6 fatty acids in enormously excessive amounts, thanks to their dominance in the oils used most commonly in home cooking and in packaged, prepared, and restaurant foods (i.e., vegetable oils from soy, corn, canola, safflower, sunflower, and cottonseed)."

::VitalChoice.com article