Do You Care About Our Environment?

As the world financial and energy crisis intensifies, more people are cutting back on eating out and staying home to cook their own meals. Restaurant meals in America cost about 3 times what it takes to make a similar meal at home. Green markets are popping up all over the place and more people are aware - now more than ever - of the impact our food choices have on our planet.

Healthy Urban Kitchen gives you the best websites and tons of resources so you can connect with local farmers, green markets, CSA's (community supported agriculture), local Weston A. Price groups and other community groups that make it easy to get fresh, local organic and grass fed foods while supporting your local economy.

Get this gem of a cookbook called the Healthy Urban Cookbock

 

 

Discover How Healthy Food Choices...

Reduce your carbon footprint and support the environment
Support small, independant family farms and small eco-conscious businesses
Encourage local economic growth and strengthen your community
Preserve regional farming and reduce unnecessary waste of natural resources
Support organic foods and farming - the only form of farming that existed on this planet until the last 50 years when we started using toxic chemicals that have destroyed our health and our planet!

Find more about:

What to Eat
When to Eat
How Much to Eat
How to Simplify Shopping
How to Cook - even if you are super busy and you're not a fan of cooking
How to turn healthy recipes into delicious meals that reduce fat and help you lose weight

 

 

 

 

 

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Good Info on Cancer Cells

Good info on cancer cells and how to protect yourself.
Johns Hopkins Update

After years of telling people chemotherapy is the only way to try (try, being the key word) to eliminate cancer, Johns Hopkins is finally starting to tell you there is an alternative way

Cancer Update from Johns Hopkins :

1. Every person has cancer cells in the body.
These cancer cells do not show up in the standard tests until they
have multiplied to a few billion. When doctors tell cancer
patients that there are no more cancer cells in their bodies after
treatment, it just means the tests are unable to detect the cancer
cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than
10 times in a person's lifetime.

3 When the person's immune system is strong
the cancer cells will be destroyed and prevented from multiplying and
forming tumors.

4. When a person has cancer it indicates the
person has multiple nutritional deficiencies. These could be due to
genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional
deficiencies, changing diet and including supplements will strengthen
the immune system.

6. Chemotherapy involves poisoning the
rapidly-growing cancer cells and also destroys rapidly-growing healthy
cells in the bone marrow, gastrointestinal tract etc, and can cause
organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells
also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and
radiation will often reduce tumor size. However prolonged use of
chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden
from chemotherapy and radiation the immune system is either
compromised or destroyed, hence the person can succumb to various
kinds of infections and complications.

10. Chemotherapy and radiation can cause
cancer cells to mutate and become resistant and difficult to destroy.
Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to
starve the cancer cells by not feeding it with the foods it needs to
multiply.

*CANCER CELLS FEED ON:

a. Sugar is a cancer-feeder. By cutting off
sugar it cuts off one important food supply to the cancer cells. Sugar
substitutes like NutraSweet, Equal, Spoonful, etc are made with
Aspartame and it is harmful. A better natural substitute would be
Manuka honey or molasses, but only in very small amounts. Table salt
has a chemical added to make it white in color. Better alternative is
Bragg's aminos or sea salt.

b. Milk causes the body to produce mucus,
especially in the gastro-intestinal tract. Cancer feeds on mucus. By
cutting off milk and substituting with unsweetened soy milk cancer
cells are being starved.

c. Cancer cells thrive in an acid environment.
A meat-based diet is acidic and it is best to eat fish, and a little
chicken rather than beef or pork. Meat also contains livestock
antibiotics, growth hormones and parasites, which are all harmful,
especially to people with cancer.

d. A diet made of 80% fresh vegetables and
juice, whole grains, seeds, nuts and a little fruits help put the body
into an alkaline environment. About 20% can be from cooked food
including beans. Fresh vegetable juices provide live enzymes that are
easily absorbed and reach down to cellular levels within 15 minutes to
nourish and enhance growth of healthy cells. To obtain live enzymes
for building healthy cells try and drink fresh vegetable juice (most
vegetables including bean sprouts) and eat some raw vegetables 2 or 3
times a day. Enzymes are destroyed at temperatures of 104 degrees F
(40 degrees C).

e. Avoid coffee, tea, and chocolate, which
have high caffeine. Green tea is a better alternative and has cancer
fighting properties. Water-best to drink purified water, or filtered,
to avoid known toxins and heavy metals in tap water. Distilled water
is acidic, avoid it.

12. Meat protein is difficult to digest and
requires a lot of digestive enzymes. Undigested meat remaining in the
intestines becomes putrefied and leads to more toxic buildup.

13. Cancer cell walls have a tough protein
covering. By refraining from or eating less meat it frees more enzymes
to attack the protein walls of cancer cells and allows the body's
killer cells to destroy the cancer cells.

14. Some supplements build up the immune
system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals,
EFAs etc..) to enable the bodies own killer cells to destroy cancer
cells. Other supplements like vitamin E are known to cause apoptosis,
or programmed cell death, the body's normal method of disposing of
damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and
spirit. A proactive and positive spirit will help the cancer warrior
be a survivor. Anger, un-forgiveness and bitterness put the body into
a stressful and acidic environment. Learn to have a loving and
forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an
oxygenated environment. Exercising daily, and deep breathing help to
get more oxygen down to the cellular level. Oxygen therapy is another
means employed to destroy cancer cells.

1. No plastic containers in micro.

2. No water bottles in freezer.

3. No plastic wrap in microwave.

Johns Hopkins has recently sent this out in
its newsletters. This information is being circulated at Walter Reed
Army Medical Center as well. Dioxin chemicals cause cancer, especially
breast cancer.. Dioxins are highly poisonous to the cells of our
bodies. Don't freeze your plastic bottles with water in them as this
releases dioxins from the plastic. Recently, Dr. Edward Fujimoto,
Wellness Program Manager at Cast le Hospital, was on a TV program to
explain this health hazard. He talked about dioxins and how bad they
are for us. He said that we should not be heating our food in the
microwave using plastic containers. This especially applies to foods
that contain fat. He said that the combination of fat, high heat, and
plastics releases dioxin into the food and ultimately into the cells
of the body. Instead, he recommends using glass, such as Corning Ware,
Pyrex or ceramic containers for heating food You get the same results,
only without the dioxin. So such things as TV dinners, instant ramen
and soups, etc., should be removed from the container and heated in
something else. Pa per isn't bad but you don't know what is in the
paper. It's just safer to use tempered glass, Corning Ware, etc. He
reminded us that a while ago some of the fast food restaurants moved
away from the foam containers to paper. The dioxin problem is one of
the reasons.

Also, he pointed out that plastic wrap, such
as Saran, is just as dangerous when placed over foods to be cooked in
the microwave.. As the food is nuked, the high heat causes poisonous
toxins to actually melt out of the plastic wrap and drip into the
food. Cover food with a paper towel instead.

 

 

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By Keeping Fit & Healthy you can help our environment. A cleaner fitter lifestyle can help in many ways. Reducing pollution because of your ability to walk or ride a bike to the store instead of driving.

Keep moving to slow aging: you can get the youth-boosting benefits of regular activity without going to the gym

Food & Fitness Advisor, May, 2008

People who are physically active seem to be biologically younger than their sedentary peers, according to a report in the Jan. 28 issue of Archives of Internal Medicine. The researchers studied 2,400 twins with different lifestyles and activity levels. From blood samples, researchers were able to examine the length of the participants' telomeres--pieces of DNA in white blood cells that shorten over time and are thought to be a marker of biological age. Findings showed that women and men who were less physically active had shorter telomeres than those who were more active. The authors suggest that oxidative stress--cell damage caused by exposure to oxygen--and inflammation are likely mechanisms by which sedentary lifestyles shorten telomeres. They also note that physical activity may reduce psychological stress, thereby limiting its effect on telomeres and the aging process.

"The study makes sense to me," says Lisa D. Ravdin, PhD, director of the Cornell Neuropsychology Service at Weill Cornell Medical College. "And we know there's so much literature documenting the benefits of exercise even if you don't investigate at the cellular level. The evidence is hard to resist."

Live longer--and better

Individuals who exercise regularly have better cognitive function and lower rates of heart disease, type 2 diabetes, cancer, high blood pressure, obesity, and osteoporosis. They also are less likely to smoke and more likely to maintain a desirable weight, says Dr. Ravdin. "All these benefits are associated not only with a longer life, but also a healthier life," she says.

The importance of staying active can't be overstated, she continues. "Think about chronic pain, arthritis, anxiety, depression, hospitalizations. All tend to increase with age, and exercise is associated with lower risk." Women are especially vulnerable to falling, which is "the biggest risk that comes with aging, because it can mean loss of independence or death, even in healthy adults trying to do everything right. Regular exercise goes a long way toward lowering the risk. If you're in better shape, you're less vulnerable," Dr. Ravdin stresses.

Active lifestyle is key

There are many things you can do besides going to the gym to maintain an active lifestyle. "Walk everywhere--keep on the move. Make walking your main form of transportation," Dr. Ravdin says. "Get off the bus a few stops early. Park the car as far away as possible. Use the stairs. Stretch while watching TV. You don't have to work up a big sweat to get a big benefit."

If you want to look and feel younger, "You also need to have a young attitude, and being physically fit can help you feel fit mentally and emotionally," she says. "If you've been active all your life, so much the better. But you can start at any age and still benefit. It's like quitting smoking--no matter when you do it, it's still a good thing."

So get moving now, and forget about excuses. "Many people complain they don't have time to exercise. But we know that being physically active can lead to a longer life. So, find the time if you want more time," Dr. Ravdin says.

WHAT YOU CAN DO

Make regular physical activity part of your day by choosing activities that enhance endurance, strength, flexibility, and balance.

* Endurance: Walk briskly, do water aerobics, play tennis, do housework or gardening, dance, play with your children or grandchildren, climb stairs, swim.

* Strength: Lift weights, carry groceries, do household or gardening tasks that make you lift or dig, push a lawn mower.

* Flexibility: Stretch or do yoga or Pilates.

* Balance: Stand on one foot, stand up from a chair and sit down again without using your hands, take a tai chi class.

 

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Using Stainless Steel or Glass Instead of Plastic

All plastics are not created equal. Most plastics are made from crude oil. Keep reading to learn the differences between plastics, but here at green living central we believe that overall glass or stainless steel is a much safer way to store your beverages and food. We also believe that stainless steal or glass is a greener way to go.

Plastic contains chemical additives, some of this can leach out and you could consume it through your container. There have been reports that this leaching may increase the risk of birth defects, some hormone related illnesses, such as prostate and breast cancers and may cause developmental delays.

According to a number of university studies, when heating up food in your microwave it is best to avoid plastic containers. Heat can release harmful additives into the food from plastic containers.

Using the dishwasher to clean plastic storage containers may increase the leaching that comes from plastics. You can wash your plastic in warm water to reduce the likelihood of chemical leaching. You might want to avoid using abrasive sponges or harsh cleaners when washing your plastic because scratched plastic can increase the prospects of leaching.

The good green news is that there is a new line of plastics that are called food grade because they are made from starches, such as corn, soy and rice. At Green Living Central we are very excited about these products, they are biodegradable, recyclable and the way that they are produces is generally better for the planet and your health when compared to conventional plastic. There are some concerns with these plastics with regards to pesticides and fertilizers used in these plastics, so look for the organic label.

There are many different types of plastic containers used for packaging, it is wise to get to know these codes. You can find the codes inside a triangle on the container. This code was developed by the plastics industry to make it easier for recycling centers and it also indicates what type of plastic the containers are made of.

HDPE (high density polyethylene) Sturdy, rigid plastic found in reusable food storage containers, milk and detergent bottles. Generally safe; generally recycled.

LDPE (low density polyethylene) Flexible plastic used for bags or wraps, such as produce bags and baby bottle liners. Most number 4 plastics are not designed for reuse. Generally safe; generally not recycled.

PETE, aka PET (polyethylene terephthalate) Used for most transparent bottles, such as water, soda, cooking oil, and medicine bottles. Generally safe to use (not reuse); generally recycled.

PPE, aka PP (polypropolene) Pliable plastic found in squeeze bottles, reusable food containers, and yogurt and margarine tubs. Generally safe; generally recycled.

PS (polystyrene) Used in rigid take out containers and foam meat trays. Can leach styrene when heated, a possible endocrine disrupter and human carcinogen. Not safe when heated; generally not recycled.

PVC (polyvinyl chloride) Used for plastic wrap, and detergent and cooking oil bottles. Also used for water systems in households. Additives in PVC can increase the risk of birth defects and hormonerelated cancers. Its production can be hazardous to workers and the environment. Generally not safe; not recycled.

Other most often refers to PC (polycarbonate) This plastic is most commonly used for baby bottles, five gallon water jugs, and reusable sports water bottles. I can leach out the hormone disrupter bisphenol A, especially when heated. Because this group can include various other plastics, it has limited recycling potential.

GreeLivingCentral.net chooses stainless steel or glass whenever possible. It may take some time for the change but we are confident that it can happen, one bottle at a time.

 

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Fresh vs Frozen Vegetables

By Rachael Moeller Gorman, Eating Well

Are we giving up nutrition for convenience? The answer may surprise you. Americans typically eat only one-third of the recommended daily intake (three servings instead of nine) of fruits and vegetables, so if you’re in a bind, a vegetable in any form is better than no vegetable at all.

In winter, fresh produce is limited–or expensive–in much of the country, which forces many of us to turn to canned or frozen options. While canned vegetables tend to lose a lot of nutrients during the preservation process (notable exceptions include tomatoes and pumpkin), frozen vegetables may be even more healthful than some of the fresh produce sold in supermarkets, says Gene Lester, Ph.D., a plant physiologist at the USDA Agricultural Research Center in Weslaco, Texas. Why? Fruits and vegetables chosen for freezing tend to be processed at their peak ripeness, a time when–as a general rule–they are most nutrient-packed.

While the first step of freezing vegetables–blanching them in hot water or steam to kill bacteria and arrest the action of food-degrading enzymes–causes some water-soluble nutrients like vitamin C and the B vitamins to break down or leach out, the subsequent flash-freeze locks the vegetables in a relatively nutrient-rich state.

On the other hand, fruits and vegetables destined to be shipped to the fresh-produce aisles around the country typically are picked before they are ripe, which gives them less time to develop a full spectrum of vitamins and minerals. Outward signs of ripening may still occur, but these vegetables will never have the same nutritive value as if they had been allowed to fully ripen on the vine. In addition, during the long haul from farm to fork, fresh fruits and vegetables are exposed to lots of heat and light, which degrade some nutrients, especially delicate vitamins like C and the B vitamin thiamin.

Bottom line: When vegetables are in-season, buy them fresh and ripe. “Off-season,” frozen vegetables will give you a high concentration of nutrients. Choose packages marked with a USDA “U.S. Fancy” shield, which designates produce of the best size, shape and color; vegetables of this standard also tend to be more nutrient-rich than the lower grades “U.S. No. 1″ or “U.S. No. 2.” Eat them soon after purchase: over many months, nutrients in frozen vegetables do inevitably degrade. Finally, steam rather than boil your produce to minimize the loss of water-soluble vitamins.

 

Visit EatingWell.com for free quick and easy healthy recipe collections!

More on Eating for Health (100 articles available)
More from Mel, selected from Eating Well magazine (55 articles available)

 

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Cancer Treatment

visit http://www.gerson.org