Product Review - Yogi Tea...

The other day I promised to share with you some of my favorite supplements/remedies for when I’m not quite feeling 100% There are a lot of different things I like to keep around for such occasions, whether it’s for the occasional headache, the onset of a cough, nausea, or the brewing of a cold I like to keep my ‘medicine cabinet’ stocked with teas and herbs that can help. Yet despite the various tools I have at my disposal my number 1 go to remedy always seems to be Yogi Tea. I really can not say enough good things about it, this stuff really works magic for me.

Yogi Tea is a company that offers a wide range of teas, and each one is crafted with a specialized herbal formula meant to address a specific health need. They have teas to remedy everything from the common cold, to menstrual cramps, to joint pain, upset stomach, and detoxification. What I like about them - aside from the fact that their teas taste good and work great - is that they are committed to the holistic traditions of Ayurveda. They use high-quality natural and organic ingredients, and work with the whole herbs whenever possible. Rather then work with pieces, and then supplement with vitamins and minerals for the finished product. For their teas they blend whole spices and botanicals and honestly I think that makes a real difference not only in the taste of the tea but in the quality and strength of the medicine. What I also like about them is that their teas are inexpensive. Unlike a lot of other medicinal teas and ‘health teas’ you can buy any box of Yogi tea for $3-4, which makes it very accessible to a wide range of people from all backgrounds. Good health, and having the tools to maintain it shouldn’t be a virtue of the elite, but a basic human right for all of us.

Now I haven’t tried every single Yogi tea on the market since I only buy the remedies that apply to my conditions, but of the ones I have tried the one I seem to use most frequently in my preventative health arsenal is their Echinacea Immune Support tea. This stuff is a miracle, really a true lifesaver. I’ve been drinking it regularly for several years now. Now, I don’t drink it everyday but I do try to drink at least a few cups a week. As I stated in my post Nine Easy Tips for Preventing Colds and Flu's This Year Echinacea is most beneficial if taken throughout the year, so that’s what I do. However during the fall and winter months I tend to drink it even more frequently then just a few cups a week, and if I know someone who’s recently become sick or I find myself in contact with sick people on a regular basis I begin drinking the tea daily. Depending on the situation I may drink 2 or 3 cups daily, and of course if I ever feel myself coming down with something I immediately brew myself a cup, and keep on drinking it until my symptoms disappear. When I say symptoms I’m typically meaning a little scratch in my throat or a tickle in my nose. You know, those preliminary signs that a cold is immanent. If I feel even the slightest twinge, and find myself becoming a little lethargic on top of it I go right for my Echinacea tea. If I’ve been diligent in my tea drinking, and I begin drinking the tea right at the first sign of possible sickness one cup is sufficient. Otherwise it may take 2-4 cups over the course of a day or two to get back to rights. In this tea the Echinacea is blended with elderberry extract, and mullein leaf both of which help support respiratory function. Also included are cinnamon bark, peppermint, lemongrass, ginger root, rose hip, clove bud, burdock root and a few others to enhance both flavor and immune function. For those into Green Tea they also make a Triple Echinacea Green Tea, which I have not tried but have heard good things about from others.

Next up on my list of most used Yogi Teas is their Throat Comfort tea, which I typically take in conjunction with the Echinacea tea. Since most of my potential illnesses begin with a scratchy throat during times I begin feeling under the weather I immediately pop an Echinacea tea bag along with a Throat Comfort tea bag into a cup and brew a strong tea with them, and a splash of lemon juice. Depending on how I feel after that initial cup I may then switch over to only drinking one or the other or may continue drinking both or neither if the ailment goes away completely. This tea contains slippery elm bark, and mullein which are both used for soothing the throat, and they’re blended with wild cherry bark and licorice - both for their soothing nature - as well as cardamom, cinnamon, clove, black pepper, fennel, and ginger. It makes a really good tea and for me at least 1-2 cups typically does the trick.

The last time I had a cold bad enough to require something a bit more then Echinacea and Throat Comfort I tried out Yogi’s Cold Season Tea, which is an herbal blend of ginger, eucalyptus, orange peel, valerian root, licorice, peppermint, basil, Lemongrass, oregano, parsley, yarrow, and a few others. Flavor wise it wasn’t my favorite but I did find it soothing. Since it was several years ago I can’t remember exactly how well it worked but my husband has taken this tea as well and has also found it beneficial.

Around the time I last took the Cold Season Tea I also tried out Yogi’s Breath Deep tea for my congestion and I recall it also being rather soothing to my mucosal membrane. This tea is a blend of licorice, eucalyptus, basil, ginger, thyme, cinnamon, peppermint, mullein, elecampane, and cardamom. My husband has had occasion to use this one more often then me and he too has found it soothing.

It’s not often that I find myself with a cough, but occasionally a cough hits me out of nowhere. It might start with me simply clearing my throat and then the next thing I know, no matter how many times I cough my throat doesn’t feel clear. After about four or five coughs with no relief I realize that this is probably the beginning of something bad, a cold, a bronchitis, some other respiratory infection and I rush to brew myself a cup of Yogi’s Egyptian Licorice tea. Licorice is the number one herb for coughs, it’s your one stop shop for bronchitis, and it’s extremely effective. Licorice root is even used in a lot of commercially produces cough syrups and medications. Typically one cup of this tea banishes my cough for good, but every once in a while I’ll need a second cup. It never takes more then that. My husband who seems to come down with a cough every now and then also finds this tea very beneficial and soothing. It really helps to sooth the mucosal membrane, and the bronchial passages, as well as work to suppress the cough and open the bronchial passageways. Now I’m not particularly fond of licorice, I never have been, but if ever I feel the beginnings of a cough I happily drink this tea, and after the first few sips I forget about the flavor, as it works to sooth me. Yogi also makes an Egyptian Licorice Mint tea but that one I haven’t tried, despite my love of mint teas.

Ginger tea is not something I have occasion to drink very often, but if ever I feel even the slightest bit nauseous I make a B-line for it. I’ve had a lot of different kinds of ginger tea in the past and most of them I find to overpowering to actually drink. Most of the brands I’ve tried in the past were too spicy for my taste, and burned my throat rather then eased what ailed me. While the Yogi tea is definitely warming and a bit spicy it’s not overpowering like other ginger teas I’ve tried, and it really works well.  I most recently used it this past Christmas Eve. My oven was on the fritz you see, and emitting some sort of noxious fumes which were making me sick to my stomach. Three cups of ginger tea later and I was right as rain - oh and the day after Christmas my wonderful husband bought me a new oven - but more on that another day. Yogi blends their ginger tea with lemongrass, peppermint, black pepper and licorice for a soothing and flavorful cup. Which would also be good if used to improve digestion. Though I typically drink peppermint tea when I find myself with indigestion.

I also keep a box of Yogi’s Woman’s Moon Cycle Tea on hand to help with menstrual cramps. Now I’ll be honest, this is probably my least favorite tea ever. It’s a blend of fennel, ginger, cinnamon, chamomile, raspberry, anise, parsley, juniper berry, chaste tree, and dong quai and in tastes awful. Kind of like celery. However when I have mild cramps the tea is soothing, and I feel better after having drunk it. Though when my cramps are severe this tea doesn’t even make a dent in the pain that I experience. Everyone is different, and each woman’s cramps are different so it may work better for you then it does for me. Or it may only work for mild cramps in general I’m not sure, but anything’s worth a try right?

I used to suffer quite badly from insomnia. It started around the time that I was 14 and didn’t go away until I became vegan. Since going vegan I haven’t had any trouble sleeping, though every now and again I think we all have a restless night. My husband was actually the one who purchased Yogi’s Bedtime tea, he is far more restless then I am - stress I think, - but I have had occasion to use it at least twice. Both times I drank this tea I felt relaxed, calm, and soothed, and within minutes of finishing my cup I was sleeping soundly. The blend is a relaxing one of passion flower, valerian root, lavender, raspberry, chamomile, rose hip, st. john’s wort, cinnamon, cardamom, skullcap, spearmint and licorice.

Lastly my husband uses Yogi’s Gingko Clarity tea when he feels he needs a bit of a mental boost and he likes it. He also claims it’s beneficial though I can’t attest to this myself as I’ve never had occasion to use it. Though you might wish to give it a try if you find yourself in need of a bit of extra mental power.

There are several other Yogi Teas that I would love to try out but haven’t had a need for as of yet. Their detox teas - such as berry detox and skin detox - really interest me, as well as their Healthy fasting teas, and their Kava Kava Stress Relief tea. Though it’s not often that I find myself under stress and when I do it typically doesn’t last long enough for me to get to the store and back. I’m also interested in their Joint Comfort tea as joint pain is something I do have more then just occasionally, and their St John’s Wort Blues Away tea is also interesting to me, but again I never find myself depressed. If I ever do try these teas though I’ll be sure and give you my full report on them.

But for now I think that about does it for this entry. Overall I’ve found Yogi teas to be both beneficial and delicious and I recommend them to everyone I know for their various ailments. They’ve certainly worked wonders for me, and so I hope if you decide to give any of them a try that they also provide you with some relief.

If you're interested in trying to find some Yogi tea where you live the brand seems to be carried in most Chain Grocery stores in the U.S. and Canada, as well as Natural and Health Food Stores. Or you could check out their website!
Yogi Tea

Nine Easy Tips for Preventing Cold's and Flu's This Year...

‘Tis the season - and by that I mean it’s the season for colds and flu’s! Everywhere I go I come into contact with people who have been struck down by the latest annual bug. At least half of my friends are sick, or have been sick in just the past two weeks alone. Many of my family too are either sick, have been sick, or are just recovering from being sick with the latest bout of influenza. Yet I remain healthy, - my husband too, - spared from catching any of the latest bugs. In truth we rarely get sick, and when we do come down with something it’s never for long. The last time I was sick was February 2012 I had a mild sore throat and stuffy nose for 2 days and then it went away. Before that I hadn’t been sick with anything for nearly three years. The last time I vomited from illness I was 12 years old. The last time I had pneumonia or a bronchitis I was 14. The last time I missed more then two consecutive days of work due to illness I was 20. It’s not magic. My husband and I take good care of ourselves, and we do so all year long, and really I think it’s that, more then any other thing you could possibly do, that matters the most in the end.

When it comes to preventing colds and flu’s the secret isn’t really a secret. To stay healthy you need to build a healthy immune system. You need to feed your body a constant supply of fuel it can use. You need to nourish yourself and generously give your body the tools it needs to stay healthy. Most importantly you need to supply your body with this positive energy all year long, not just when cold and flu seasons hits. Certainly eating and living healthier during times of influenza can’t hurt, but for the most protective benefit you really need to do it all year. After all the world is full of germs, they are everywhere and they are unavoidable. They are all around you in every waking and sleeping moment, they are crawling all over your skin right now, and yet despite this you are not constantly sick. Why? Because we have an immune system that works every second to protect us against infection. If you’re not taking care of that immune system it becomes weak, and doesn’t work as efficiently. Healthy people don’t get sick, we only get sick when a germ, a bacteria, a virus finds a momentary weakness within our bodies defense system, and it’s once that weakness is found that it’s exploited and an illness takes root.

So how do you keep your immune system strong? Here are a few simple tips and tricks.

1) All of the conventional wisdom applies. Such as avoiding close contact with sick people. Staying home if you don’t feel well. Washing your hands frequently - especially when out and about. Refraining from touching your face with unwashed hands, especially when out and about. Paying particular attention to avoiding contact between unwashed hands and the eyes, mouth, nose and ears. Etcetera.

2) According to Dr. Joel Fuhrman, M.D. in his book “Super Immunity” the number 1 most effective way to prevent colds and flu’s is to maintain a healthy nutrient rich diet all year long. This should really come as no surprise. People who eat a varied and healthful diet of whole plant foods are on average healthier then those who do not. Over the counter medication and antibiotics are a sad alternative to eating right with optimal nutrition while getting adequate exercise.

3) When it comes to eating right the best cold and flu fighting foods are Dark Leafy Greens - Kale, Collards, Spinach, Arugula, Mustard Greens, Turnip Greens, Chard etc. - Mushrooms - especially shiitake and mitake - Berries - Especially blueberries, Raspberries, Blackberries, and Acai Berries - Onions, Garlic, and Ginger. Make these foods your best friends all year long, and if you do come down with a cold or a flu make them the only thing you eat for the duration of your illness.

4) When it comes to optimal nutrition it’s also a good idea that in addition to eating all the good foods mentioned above to avoid foods such as sugar, caffeine, processed foods and alcohol. (Meat and Dairy go without saying since this is a Vegan blog) To consume these things in moderation Is quite all right but if you’re relying on them every day or several times a day they’re not providing you any protection against the annual bugs, and they’re likely hurting your chances of avoiding getting sick.

5) When it comes to adequate exercise at least 35 minutes of motion a day are recommended. What kind of exercise you do doesn’t matter, as long as it gets you moving, and elevates your heart rate. I like brisk walks, yoga, hooping, mild weight training, and the occasional jog. Typically I spend more then 35 minutes a day on exercise but to each their own. My latest routine has been 20-40 minutes of yoga in the morning. 40-60 minutes of hooping in the afternoon. And 1-3 30-45 minute walks a day depending on weather and other commitments. On more ambitious days I also add 15-20 minutes of weights, and in warmer months one or more of those walks may be replaced with a jog or a bike ride.

6) When it comes to avoiding illness mental factors play a role as well. Making sure you get enough sleep is important. They say 8 hours is optimal but I prefer 6-7. Everyone is different. Letting go of stress is another big one. If your body is constantly under internal stress it’s less able to fight external factors such as illness. Keeping in a calm state of mind and doing daily meditation will definitely help.

7) In addition to a healthful diet as described in points 2 and 3. You may consider taking Vitamin, supplements. It’s recommenced that everyone take a daily multi-vitamin each day throughout the year. It’s also important to make sure you’re getting optimal levels of vitamin B12, and Omega-3 fatty acids. The B12 Is easy enough to get in a multi-vitamin though you can also get separate B12 pills. While the Omegas are easy enough to get from flax, chia, hemp, ans walnuts. Either whole seeds or nuts or oils. Of course you can also get Omega-3's in supplement form as well. While it's important to have optimal vitamin levels all year long, it may be beneficial to take in additional vitamins such as Vitamin D and Zinc during times of Illness. Now as far as the famed Vitamin C is concerned Dr. Joel Fuhrman states in his book "Supper Immunity" that supplementing with Large quantities of Vitamin C has only been proven to work in populations that were already vitamin C deficient to begin with. He also says that upping your intake of supplemental vitamin C once already sick does little or nothing to help fight illness. Instead he recommends eating foods that are rich in vitamin C such as citrus and berries, rather then wasting your money on pills.

8) Optimal nutrition and vitamin intake aside, nutritional or herbal supplements can also provide some benefit during cold and flu seasons, as well as all year. Elderberry Extract for instance has been shown to inhibit the growth of influenza virus as well as shorten the duration of the illness, while also enhancing antibody levels against the virus. While these studies are currently preliminary I did try Elderberry Extract back in February 2012 when I had that sore throat and I believe it worked. I felt significantly better after taking the extract and since then I have been taking Elderberry in capsule form everyday as a preventative. Most health food or herbal stores carry it in capsule form or syrup form. I've tried and liked both. Echinacea is another herbal supplement that has been shown to lessen incidence of viral infection when taken throughout the year. Echinacea, however may not help you too much if you’re already sick, but it’s fantastic as a preventative. I drink it throughout the year, but particularly if I even feel the slightest bit off kilter. Usually 1 or 2 cups does the trick and I feel right as rain again.

9) Other helpful tips to consider once you’ve already become sick are calorie restriction. If you’re sick eat less food - of course make sure the food that you do eat is the good stuff listed above. The less work your body has to do digesting food the more power it can direct to helping you fight off an illness or infection. Confine your meals to liquid ones like smoothies, fresh pressed fruit juices, soups, and herbal teas. However keep in mind that it’s not particularly wise to increase your fluid intake if you’re not also excreting a lot of fluid, - through sweat, vomit, diarrhea, urine, etc. -. Because like over eating while sick, over drinking can also tax the body by forcing it to divert resources from fighting illness, to dealing with the fluid overload.

So there you have it. Some quick and simple tips to help you avoid becoming sick during cold and flu season, as well as some tips for helping you ease any cold or flu symptoms you might contract. If you follow these simple steps you'll feel better and be healthier all year! And for anyone interested either tomorrow or the next day i'll share with you some of my favorite teas and herbal remedies that I enjoy year long as preventative medicine. Hopefully they can also be of some use or benefit to you too!

In the meantime eat and live healthfully!

The Great Stevia Deception...

Stevia is a low-glycemic, zero calorie sweetener that gets a lot of praise in the health community. Diabetics love it, and so to people trying to keep their sugar consumption low for general health reasons or weight control. Since stevia is a natural product, made from the leaves of the stevia plant it’s been the saving grace of many people who are trying to keep their diet as natural as possible. Unfortunately it seems that most, if not all commercial Stevia is anything but natural. Many commercial brands - including Organic brands - of stevia contain maltodextrin which is just a fancy name for sugar derived from corn. Stevia also contains Silica - also known as Silicon Dioxide - this is a naturally occurring mineral found mostly in quartz and sand. A trace amount is needed by our bodies for certain functions particularly that of bone strength and the strength of connective tissue. However, silica is easy to get from plant foods and is not something you need to be concerned about supplementing, as many if not all plants foods have trace amounts of it for the simple reason that they get it from the soil they’re grown in. Getting silica in this way is one thing, ingesting silica in the form of a food additive is another. Some studies have suggested that silica as a food additive can be toxic. If not processed in the right way, and if a food product contains more then 2% silica it can have ill-health effects. Studies have also suggested that people taking silica supplements over a long period of time can suffer from kidney deterioration.

Unfortunately Silica is used in many food products. Particularly pre-packaged foods, powdered foods, and drinks. Mostly as a caking or absorbing agent. Interestingly enough it’s also used to make glass, and cement. Crystalized Silica Dioxide is considered toxic if inhaled,. Little packets of silica gel are also used to prolong the shelf life of dry goods, and those packets as you’re probably well aware are considered toxic if ingested.

I find all this a bit concerning. Silica when ingested in trace amounts in your produce and grains is fine, but ingested as a food additive? I’m not convinced it’s safe, and I definitely don’t think it should be mixed directly into stevia.

Unfortunately Silica additives are not the only thing to be concerned about with commercial brands of Stevia. Most, if not all of them also contain maltodextrin which as I already said is just a fancy name for sugar derived from corn. Maltodextrin is not safe for diabetics and should not be ingested by them because it spikes your blood sugar just the same as regular table sugar. Commercial Stevia should not be aloud to be marketed as safe for diabetics, it’s not.

After discovering this on Friday I went to my local Whole Foods, and my local independent health food shop and at both places I found every single brand of Stevia to contain maltodextrin, and/or silica, plus a host of other filler ingredients. This was very upsetting, because I like stevia. I’ve been using it for a couple of years now, ever since I found out how toxic Splenda is. When I buy stevia I expect to be buying the pure thing, not a bunch of fillers. Not to mention potentially hazardous and toxic agents, and GMO’s. Since maltodextrin comes from corn it is most certainly GMO unless derived from non-GMO corn.

Commercial Stevia is expensive, about $8 a box depending on the brand and where you live, and they’re totally ripping us off. Since the Stevia is cut with so many fillers you’re really not getting that much pure product. Commercial Stevia may only actually contain 10-15% actual stevia! So we’re being cheated.

After doing a bit of online research I discovered that true pure stevia powder is actually green. It’s a tad grainy and doesn’t dissolve as well in liquid. Though it supposedly settles at the bottom of a glass - like tea leaves I suppose. It’s also super sweet, from what I’ve read a ½ tsp will sweeten a 58 ounce pitcher of tea! Pure stevia is more expensive of course - anywhere from $12-21 a pound but it goes a long way. You can by the pure leaf powder on Amazon.com and there are a few other independent websites that sell it as well. Just make sure that you double check to make sure that what you’re getting is the pure leaf powder, it should be green and contain no other ingredients.

I purchased some pure green stevia powder yesterday morning and eagerly wait it’s arrival. If you're diabetic, concerned about your health, or don't want to ingest GMO's, Toxins, and fillers i suggest you do the same!

Uprooting the Leading Causes of Death...

Normally I don’t post videos, but I came across this one tonight and I felt compelled to share it. Dr. Gregor talks about the top 15 leading cause of death, what causes them and how they can be prevented, and treated. It’s all stuff vegans have known for years backed up by the latest scientific studies and the longest running study on vegetarianism/veganism ever conducted.

It's one thing to read this information in a magazine, book or blog, or to see it on the news or to just ‘know it’ but to see it laid out so blatantly and unobtrusively with facts, figures, charts, and diagrams is quite another. It’s more mind-blowing in my opinion. Harder to ignore.

Though this video is just shy of an hour, I think it’s extremely important that it be watched and shared. Especially if you have a history of heart disease, cancer, diabetes, stroke, liver disease, kidney disease, COPD, high blood pressure, Alzheimer’s etc... particularly if you’re not a vegan or a vegetarian. If you can’t commit to watching the entire video I implore you to at least watch the first ten minutes. They discuss heart disease and cancer.

Some of my favorite quotes from the video

 “Eating just a quarter of a chicken breast can triple your risk of cancer.” 

“Vegans fight cancer 8 times better then non-vegans.” 

“Prescription drugs kill over 100,000 Americans a year from side effects, not abuse or overdose.”

Wow....

2 California Dairy Farms Quarantined In Mad Cow Disease Investigation...

In case you’ve missed the latest information on the Mad Cow Disease (BSE) situation in California, it was announced on May 3rd that the USDA has quarantined two California Dairy Farms. The locations of which have not yet been disclosed. The USDA is also investigating the rendering plant where the cow was discovered and a cattle ranch where the original infected cow was apparently raised. The USDA is also investigating 10 different cow-feed producers, presumably looking for possible contaminants. The USDA has also confirmed that the original infected cow gave birth twice. Once to a stillborn calf, and the second calf was located out of state where it was promptly euthanized. Officials say it did not have BSE.

Over the past couple of weeks the USDA has been working very hard to reassure the public of the safety of U.S. beef. They continue to insist that the most recent case of BSE was a spontaneous isolated case. They point to the fact that the cow developed a very rare form of BSE called Atypical BSE or ‘L-type’ - not contracted from eating infected feed -, as proof that U.S. beef is safe. They say that L-type BSE has never led to human vCJD, but are they just covering their ass?

Peer reviewed findings by a French neuroscientist named Thierry Baron, published in the January issue of ‘Emerging Infectious Diseases’ suggests it’s too soon to say whether or not incidents like the California dairy cow are spontaneous. The studies he conducted on mouse lemurs suggested that they may contract L-type BSE easier then the classical type.

A consumers union scientist named Dr. Michael Hansen, who has long studied BSE also thinks it’s possible that L-type BSE is “not necessarily a spontaneous case.”

Up until recently many prion researchers also thought that L-type BSE posed little threat to humans because it’s so rare that people aren’t typically exposed to it. However a molecular biologist at The University of Edinburgh recently found the L-type prion simply has a harder time infecting normal human brain tissue than the classical type. Not that it can’t.

Even if L-type prions arise spontaneously by some genetic mutation in a cow that doesn’t mean other cows can not become infected. For instance if L-type BSE goes undetected and parts of that infected cow are fed to chickens - as is legal and standard practice in the industry - and then the feces and litter from those chickens are fed back to cows - which again is standard practice - those cows can become infected with L-type BSE.

The USDA has also stated that the Quarantine, and subsequent investigations are entirely routine, and standard procedure. They say there is nothing to suggest either dairy or cattle ranch will yield the discovery of any more infected cattle. I choose to remain skeptical on this point. After all government agencies are not exactly in the habit of informing the public of anything, unless someone within that agency thinks a public health threat is significant. It also seems unlikely that the USDA would spend so much time on a ‘routine’ procedure that nobody within the agency apparently thinks is cause for concern.

I also question the information provided about the original cows age, and offspring. Originally the cow in question was reported to be around five years of age. The cow is now being reported as being eleven. The USDA says the cow In question had only two offspring. Yet this is a dairy cow we are talking about. To produce milk a cow must be pregnant or nursing. Cows do not produce milk spontaneously, like every other human and non-human animal cows must be pregnant or nursing young in order to produce milk. It doesn’t matter what angle you look at it, that’s a fact. Yet if the cow is eleven how has it only had 2 offspring? A cow’s gestation period is roughly the same as a human female, an eleven year old dairy cow should have had many more calves then that. Six to ten I’d think depending on how old it was when it was first impregnated, and how long a time lapses between birthing one calve and becoming pregnant again. I could buy a five year old cow having only two calves, but an eleven year old cow? One that’s presumably in the dairy industry? Unless the cow wasn’t being used to produce milk it seems a little fishy. It makes me wonder if the cow in question did have more offspring that we either weren’t told about, or weren’t found at all. Considering the U.S. doesn’t track it’s cattle it’s conceivable that there could potentially be unaccounted for offspring.

With situations like this I can’t help wondering what information is not being released, and what we’re not being told. As always my advice is to do your own research, think for yourselves, and when the people who have the most to gain from your allegiance give you their assurances take their words with a grain of salt.

For more information on Mad Cow Disease and concerns about vCJD refer to my earlier post on the matter - Here. You can also check out the articles below. If any more information is forthcoming I’ll keep you posted.

Food Safety News

CNN

Huffington Post

Mad Cow Disease - Back or Never Gone? New Case Discovered In California...

I had really been hoping to post this last week, when the story was fresh but I’ve been a bit busy of late. I know this article is a tad long, but it is really, really important information, so I hope you do read it. At the very least please go to the links I’ve provided. Staying informed is always vitally important.

Mad Cow Disease - These three words inspire fear in the hearts of many, and indifference in the minds of others. Mad Cow Disease - or Bovine Spongiform Encephalopathy (BSE) - however  is no recent phenomenon, nor is it - as many would like to believe - simply an epidemic of the past. Nor Is it an epidemic limited to the boundaries of only one country or even one continent despite what the ‘powers that be’ would have us believe. No, Mad Cow Disease is alive and well, and possibly living in a burger near you. It is there lurking amongst the shadows, ever omnipresent throughout the cattle industry and wherever ruminants are sold. The question, in my opinion, should not be “Is mad cow a threat?” but rather “Will they tells us when it is?”

If you grew up in the 80's or early 90's as I did then the imposing threat of mad cow should be all to familiar to you. Perhaps you recall the massive outbreak of BSE that started in Britain in the 1980's and completely decimated their cattle herds. Perhaps you recall the hundreds of human deaths from Creutzfeldt-Jakob Disease (vCJD) that occurred as a result of the consumption of BSE infected meat. You may even recall the famous  20 million dollar lawsuit filed by the Cattleman’s Beef Association against Oprah Winfrey. After a former cattle rancher named Howard Lyman appeared on her show in the mid-90's explaining that the same livestock-feeding practices responsible for the BSE outbreak in Britain were also being practiced in the United States. Upon hearing this she declared, “It has just stopped me cold from eating another burger.” You may remember the bans on importing British beef and that your mother suddenly started serving up a lot more chicken for dinner.

But why, you may be asking yourself, am I talking about this today? Because as I said in the opening paragraph BSE is alive and well not only in some distant place you may never have been to and may never go, but right here, today, on U.S. soil. In case you haven’t been following the news of late the USDA confirmed last week that a case of Mad Cow (BSE) was found in a California dairy cow. Considering that virtually all ‘spent’ dairy cows in the U.S.  are eventually ground up and made into hamburger meat, this news has naturally caused some alarm. Of course meat industry officials have been quick to point to the rarity of BSE in the U.S., and while it’s true that there have only been 4 official cases confirmed and reported in the U.S. since 2003, it doesn’t necessarily mean that there hasn’t been more. You see 34 million cattle are slaughtered for human consumption in the U.S. each year, and out of those only 40 thousand animals are tested for BSE. That equals out to be only 1 in every 1000. John Robbins makes a good point when he asks “If we tested 80 thousand would we find 2 cases? If we tested them all would we find 1000?”  You have to ask yourself if you think testing 1 in every 1000 animals is effective or adequate. If you were playing the lottery would you take 1 in 1000 odds? I wouldn’t. Add to that the startling fact that 1 cow can ultimately end up in numerous burgers. How many burgers exactly? No one knows. If even one BSE infected cow makes it past this inadequate testing system and enters the food chain it has the potential to cause a disaster of untold magnitude.

According to the Los Angeles Times, the dairy cow in question was discovered at a transfer facility near Hanford. The cow had died on one of the regions hundreds of dairies, and had arrived at the facility on a truck full of other dead cows. Though the cow in question had shown none of the symptoms of BSE - unsteadiness, un-coordination, drastic changes in behavior, or low milk production - it was nevertheless selected for the testing process due to it’s 30 month age. Industry officials claim this is an isolated incident, and point to the fact that the cow never entered the food chain as evidence of the public’s safety, but bigger questions continue to loom. Where did the cow come from? And how did the cow become infected? Until those questions can be answered with absolute certainty we can not really be sure if this is indeed an isolated case. BSE doesn’t just spring up inside of a cow out of nowhere, it isn’t a natural process that occurs as a cow ages, the infection has to come from somewhere or something, so I am of the opinion that where there is one case, there are more. The fact that other cases have not yet been found, only strengthens my opinion that the testing system in place is inadequate. Of course these questions could be answered if the U.S. had a mandatary identification system that tracked animals from birth to the slaughterhouse. Such a system would be able to identify without a doubt where the cow was born, and then the other cows on that farm could be tested for possible BSE contamination. Unfortunately the U.S. is one of the only beef-producing countries in the world that does not have a mandatary identification system put in place to track it’s food animals. Even third world countries such as Botswana have such a system in place. Though there have been attempts in the past to instill such a system nationwide, they have all been obstructed by various segments within the cattle industry. Which leads me to wonder what they have to hide?

Howard Lyman wrote in his book “Mad Cowboy” that cattle ranchers across the nation are all too familiar with occurrences of mysterious cow deaths. He writes that you may go to bed one night with all your cows looking normal and healthy and wake up the next morning to find that one has died from unknown causes during the night. He writes that while these cows show no outward signs of BSE infection, and no one ever says aloud that these deaths are in fact BSE related, ranchers can’t help the suspicion from entering their minds. With the numbers of ‘downed cows’ on the rise and only 1 in every 1000 animals being tested, this is a somewhat unsettling revelation.

An outward display of symptoms is one of the things Industry officials point to in order to reassure the public. They say cows displaying odd behavior would be immediately removed from the human food chain and tested, but what of the cows that do not display symptoms? As this dairy cow did not. BSE is not a suddenly striking disease. It comes on gradually, and has a long incubation period relative to the natural life span of the species in question. A small animal like a mouse ora  rat may display symptoms in a matter of months, a cat or dog maybe a year. A cow doesn’t typically display symptoms until the age of 5, and the incubation period in humans can be anything from 10-40 years. However no cow slaughtered for human consumption is ever aloud to live out it’s natural life span, animals in the beef industry barely make it to 3, and are routinely slaughtered between 18-24 months of age. Dairy cows typically live longer, making detection of BSE in them easier, but if a cow can be infected with BSE at the age of two, and not show any symptoms at the time of slaughter how would we ever know of the infection when only 1 in 1000 animals is tested? If the animal is not considered high-risk why would it ever need be tested? This is what worries me. More worrying still is that an infected cow can transmit BSE to her baby . If these animals aren’t tracked, which they are not in the U.S. how would we ever find the offspring of a cow who was later discovered to have BSE? How would we ever find out whether or not the offspring from that infected cow ever contracted BSE from it’s mother? We couldn’t. In fact we still haven’t been able to locate all of the British cows that were imported into the U.S. for breeding purposes before the 1987 ban. There was a massive effort to track down and destroy all of those cows and their offspring but without an identification system finding each and every one proved impossible.

I’m sorry, but the margin for error is just too large, and I have a very hard time swallowing the assurances made by those who have the most to gain from our continued beef consumption.

And I am not alone in my concern. Last week two major South Korean grocery retailers pulled all U.S. beef from their shelves. South Korea is the 4th largest importer of U.S. beef, but the Korean public aren’t buying the meat industry assurances either. Indonesia also placed an immediate ban on all U.S. beef imports.

Despite the meat industry’s assurances that this particular dairy cow didn’t make it into the food chain there is still a lot to be concerned about when it comes to BSE. According to the Physicians Committee for Responsible Medicine “The conditions that led to the emergence of BSE in Britain have also been present in the United States. Although some changes have been made, many U.S. livestock rendering and feeding practices are similar to those that were present in Britain at the onset of the BSE epidemic.” Meaning it’s definitely possible that more cases of BSE are going undetected in the United States.  For example though the FDA placed a ban on feeding most mammalian remnants to ruminants in 1997, a 2001 FDA report showed that of 180 renderers, 16% lacked warning labels on feeds designed to differentiate those intended for rudiments from those intended for nonruminants. Also 28% of renderers had no system set in place to prevent the mixing of these feeds. There is also no restriction on the use of blood, and blood products, gelatin, milk and milk products in feeds, through which BSE prions may be transmitted. (Though there is not yet any evidence to suggest that BSE prions can be transmitted to humans through drinking the milk of cows infected with BSE, there is some suggestion that BSE prions can be transmitted to other animals through the milk of BSE infected animals) There are also no limits on nonruminant use in feeds. Meaning animals such as pigs and horses can and are routinely fed to cows as part of their feed. Unfortunately since BSE prions are very difficult to destroy if the remnants of a BSE infected cow are fed to a pig, and that pig is then in turn fed to another cow, that cow may become infected with BSE. Similarly ruminant remnants can be fed to poultry and poultry feces are routinely used in cattle feed. Not very reassuring huh?

More data from the National Veterinary Science Laboratories BSE Surveillance program from 1990-2000 show that out of 900 million cattle slaughtered only 11,954 brains were examined for BSE. That amounts to only 1 in every 75 thousand. Does 1 in 75 thousand seem like an appropriate number to you? How would you like those odds?

Scarier still is the fact that BSE is not limited to just Britain nor the United States. According the the Physicians Committee for Responsible Medicine BSE has been found in native cattle in France, Switzerland, Northern Ireland, The Republic of Ireland, The Channel Isles, the Isle of Man, Spain, Germany, Japan, Russia, Denmark, Oman, The Falkland Islands and Canada.  Also according to the PCRM at least 100, 000 cattle who’s BSE status is unknown have been shipped from the UK to other countries. Most of those animals remain unaccounted for.

Mad Cow disease is no joke, and neither is it’s human variant Creutzfeldt-Jakob disease. (vCJD) Like BSE in cows, vCJD in humans robs an individual of their mental faculties, and muscle coordination. There is no treatment for the disease and It eventually leads to coma and death. It is always fatal. The disease essentially eats away at the brain until the infected individual can no longer function. It’s a gruesome disease resulting from contact with the prions in tissues of cattle infected with BSE. Sadly only a minuscule amount of infected tissue is required in order to transmit the disease. These prions concentrate mostly in the brain and spinal tissue, but have also been found in blood and muscle tissue according to the PCRM.  These prions are also very difficult to destroy even by disinfectant, chemical or heating methods. In fact a temperature of 134'C or 273'F does not reduce their ability to infect an animal or individual.

Worse still is that the symptoms of vCJD infection are very similar to that of dementia, or Alzheimer’s, so many people with vCJD are mis-diagnosed as such, making the disease in humans very hard to track. Since it is very hard to determine the difference between vCJD and Alzheimer’s in a living patient, and since most people who die from neurological illness are never autopsied their brains are never examined. Meaning we may never know exactly how many people have or have had vCJD. According to the PCRM death certificates from 1979-1988 show that 4,751 people died of vCJD in the United States.

Interestingly a 1989 study conducted at the University of Pittsburgh found that when 54 patients diagnosed with Alzheimer’s or some other form of dementia were autopsied after death 3 of them (5%) were actually found to have vCJD.  Another study from 1989 conducted at Yale University discovered that out of 46 people diagnosed with Alzheimer’s 6 (13%) were actually found to have vCJD upon being autopsied. Since there are over 2 million cases of Alzheimer’s in the United States, if even a small percentage of them turned out to be vCJD, we could be faced a vCJD epidemic. Now that’s a scary thought.

So while the meat industry and the USDA continue to assure us that we are safe from this latest incidence of Mad Cow, one can’t help but feel a little unsafe when it comes to the disease on a greater scale. With inadequate testing, shady feeding practices, and an apparent unwillingness by the industry to put in place a national animal identification system, one can’t help but feel a lack of confidence not only in the integrity of the industry itself but also in the products they’re pushing. It’s just one more reason I’m glad to be a vegan. Of course with such a long incubation period there’s no telling whom among us might develop BSE related vCJD. Every time I think about the beef I ate growing up in Canada, and living in the United States, as well as the burger I ate here and there over in Ireland I feel a little sick. However I can at least feel confident in the fact that I am no longer potentially exposing myself to undetected BSE. My made from scratch veggie burgers are safe, as is the rest of the food I prepare on a daily basis. For that I am grateful.

For more information on Mad Cow disease I highly recommend Howard Lyman’s “Mad Cowboy” as well as John Robbins “Food Revolution” the latter is not exclusively about BSE but it is a wonderful book with a section devoted to the disease.

The Huffington Post
The L.A. Times
John Robbins Article for The Huffington Post
Physicians Committee for Responsible Medicine

Product Review - GT’s Raw Organic Kombucha...

Kombucha, people either love it or hate it. I think it’s absolutely incredible! For those of you who’ve never had it, Kombucha is a health promoting living drink of fermented tea, and GT’s Kombucha is some of the best on the market. They have their classic line, their synergy line, and now they have synergy kombucha with chia seeds, which is very cool indeed. GT’s Kombucha is vegan, gluten-free, raw, organic, kosher, low-calorie, low-carbohydrates,, preservative and caffeine free, free of artificial flavors/colors, and low in sugar.

Kombucha has been drunk for years by many different cultures, and though it’s origins are a mystery to us - it’s story lost in the sands of time it would seem - it’s believed that it was originally developed in China sometime in the 200's BC. From there it’s said to have spread to other parts of Asia such as Japan and Korea, and to Russia from where it spread to other European countries like Poland, Germany, Denmark and so on. Called everything from ‘dangerous’ to ‘the cure for cancer’ people’s opinions and claims about kombucha are rather strong. However very little research has actually been done on this ‘elixir’ and so truthfully no one really knows what it’s long term health benefits may be - well not in any scientifically proven way at least. Kombucha has been said to be able to detoxify the body, and energize the mind. It’s been said to help prevent cancer, cure it and aid in the recovery from it. It’s been said to increase energy, reflexes, and sharpness. It’s said to improve eye sight and heal joint damage as well as improve skin elasticity, and aid in digestion. All this and more has been said about kombucha and while I couldn't say exactly what is fact and what is fiction I can at least tell you about my own experience with kombucha and how it makes me feel.

It definitely gives me energy, and I tend to drink it most when I’m staring to get tired at work or when I know I have a long and busy day ahead of me. After I drink a bottle I feel invincible, like I could run a marathon. I feel great, energetic, lighter, relaxed, enlightened. Regardless of what I’ve eaten that day or what I’m about to eat my digestion runs smoothly - which it doesn’t always - and my mind feels very clear. I also feel happier when I drink kombucha, and more at peace as though I’ve just meditated for a very long time. That’s how I personally feel after every bottle, and I love that feeling so I’m inclined to believe that scientific proof or not kombucha must certainly has some benefit, though like everything it may be dependant on the person. Since everything doesn’t always work for everyone.

Having said all of that, it must also be said that kombucha has a ‘taste.’ Some people find it horrible, unpleasant, undrinkable, tart, vinegary, pungent, potent and just down right awful, and I’ll admit that I used to be amongst the haters and naysayer’s. It was my friend T who first introduced me to the stuff nearly two years ago now. He drinks it like water. GT’s Synergy is his favorite, and after talking it up for weeks and weeks my curiosity got the best of me and I bought a bottle. I took one sip and hated it. I couldn’t finish the bottle I’d bought and ended up dumping it down the sink. T told me not to worry, that I’d be back, and when I asked him what he thought would ever posess me to buy another bottle when I thought it was so awful he just smiled and shrugged. "Trust me, you’ll be back. There will come a time when curiosity will get the better of you again and you’ll ask yourself, was that really as bad as I first thought? When that happens you’ll buy another bottle, you’ll take a sip and be hooked." He sounded like a wise old sage and if you knew T you would know there is nothing sage-like about him, and yet he was absolutely right. One night I found myself tired and thirsty staring into a massive display case of Kombucha. I stood there scrutinizing the bottles, reading each flavor carefully and wondering to myself "Is it really as bad as I remember?" In the end, after many minutes of curious contemplation I broke down and bought another bottle. I cracked it open, took a sip, squished my eyes shut at the pungent taste and took another sip. By the third sip I was hooked, and hooked for life I might add.

I guess the truth is that kombucha is a very powerful taste that most people are not accustomed too, but once you become accustomed to it, it’s delicious, and amazing. Plus you can’t beat the way it makes you feel afterwards, honestly I wouldn’t say that if I didn’t mean it. So if you’ve never had kombucha I urge you to give it a try, although you might not like it at first drink the whole bottle you might just be surprised. For kombucha skeptics go on, drink a bottle, if you had it before and didn’t like it that second bottle might just be the one for you, as it was for me.

As for what kombucha to buy and where to buy it - it’s become something of a revolution. Once not so long ago it was the kind of thing you had to make yourself or buy in little out of the way health food stores, but now several companies make it and it’s begun showing up in national large chain groceries. Some brands of course are better then others and personally GT’s is my favorite so far - although a new brand just appeared in my local grocery that I’m very excited about and will talk about next week - For me GT’s has the best flavor, and the smoothest taste. I love their classic flavors like Multi-Green, and Gingerade. Their Classic Synergy Flavors like Trilogy, and Gingerberry. Their Enlightened flavors like Botanic Number 3, Botanic Number 7 and Botanic Number 9. Their Enlightened Synergy flavors like Cosmic Cranberry, Mystic Mango, Guava Goodness and Passionberry Bliss. I also really love their Chia flavors. My hands down favorites in this category are the Grape Chia, the Green Chia and the Black Chia, i'm less fond of the Raspberry Chia, and i'm simply not a fan of the Cherry Chia but then as much as i like Cherries i'm not a big fan of cherry flavored stuff..

So next time you’re out and about keep your eyes open, and if you see GT’s Kombucha pick up a bottle. It’s amazing stuff and really does make me feel invigorated, rejuvenated, enlightened, and refreshed! Love it or hate it just make sure you try it, or try it again!

'Healthy At 100: How you can - at any age - Dramatically Increase Your Life Span and Your Health Span' by John Robbins

"The myths and stereotypes we have about old age are so deeply entrenched in American society that they can insinuate themselves into our psyches without our ever knowing what they are. It is difficult to escape the messages that our culture sends about the aging process. From birthday cards that decry the advance of age to the widespread use of demeaning language about the elderly - ("geezer" "old fogey" "Old Maid" "Dirty old man" "old Goat" etc.) to the lack of positive images of the elderly in ads and on television programs, each of us is continually imbued with feelings of aversion to those who are old." - John Robbins - 'Healthy at 100'

"I do take heart though from the fact that modern western culture is not the only way people can live, and it’s prevailing assumptions are not the only way people can think" - John Robbins - 'Healthy at 100'

I am a big fan of John Robbins. Both "Diet For a New America" and "Food Revolution" are brilliant pieces of literature that are extremely well researched. Robbins is definitely one of the leading voices in both the health and vegan community. So when I discovered his book "Healthy at 100: How you can - at any age - Dramatically Increase Your Life Span and Your Health Span" I was very eager to read it. The name alone caught my attention, Healthy at 100 is a concept that for most of us I think seems unrealistic. However I don’t think it’s all that crazy to imagine myself as a healthy centenarian, in full control of all of my faculties and fully capable of enjoying the life I’ve always had.

For most people in the western world however the words ‘old age’ are synonymous with decline. We live in a society that treasures youth and beauty, and feels disgusted by age. We live in a culture that perpetuates ageist stereotypes, such as old people unable to do anything for themselves. We consider it normal to continue to rapidly decline as we get older, when in fact this doesn’t have to be the case. Many of us - young people in particular - view aging as a fate worse then death, and we shouldn’t.

In his book John Robbins lays to rest many of the ageist stereotypes that we’ve always grown up with. He points out the ridiculousness of how we perceive age and aging and debunks many common myths surrounding old age. However he also points out that the tragedy of our culture here in the west is our complete lack of respect for the aged, and our total compliance in allowing ourselves to decline as we age simply because it’s ‘what’s always been.’ It was these parts of the book that I found particularly interesting because here he explores the psychology behind how the average westerner sees aging compared to how aging is viewed in other cultures around the world. In many cultures spanning the glob from South America all the way to Asia it’s true that the older you are the more respect you receive. Age is seen as a triumph and a virtue, and the elderly in these cultures are revered, they would never consider themselves somehow incapable simply because they are ‘old.’

"The consequences of ageism are similar to those associated with discrimination against other groups. People who are subjected to prejudice and intolerance often internalize the dominant groups negative image and then behave in ways that conform to their negative image. Thus older people often hold ageist views about their contemporaries, about those who are slightly older then they are, and even about their own worth" - John Robbins 'Healthy at 100'

In addition to debunking the myths of age, Robbins focus’s the book on four very different cultures credited with producing the worlds healthiest oldest people, deeply exploring just how exactly these cultures have been able to remain in perfect health even at an advanced age, often exceeding 100. Those he focuses on are the Abkhasians in the Caucasus south of Russia, the Vilcabambans in the South American Andes, the Hunzans of Pakistan, and the Japanese of Okinawa. Through his extensive research of these varying cultures Robbins discovers that they all have something in common. Diet, Lifestyle and Attitude.

All four of these cultures consume diets of whole foods, no processed fair and their diets are for the most part plant-based. Containing little to no meat, and little to no dairy products. Their traditional diets are also relatively low in sugar, salt, fat, and oil, and consist almost entirely of vegetation that is both local and seasonal. Their lifestyles are also very active. While they may not engage in rigorous exercise regimes like we do here in the west, they are active in many other ways. People in these cultures walk a lot, they participate in communal work, organization, and farming. They work in their own personal gardens, play with their children and regularly engage in outdoor activity. Many people from these cultures would think nothing of walking 2 miles just to visit a friend. As far as their attitude goes they perceive aging as a happy process. They look forward to their golden years rather then dread them as people in western cultures do. They also have strong familial bonds and have lifelong connections with friends. They suffer less stress, and it’s not because they’re lives are less difficult, it’s because they take a positive attitude towards life, and tend not to fret about things that are out of their control. Stress and loneliness in Robbins opinion - and I’m inclined to agree - can kill a person just as quickly as smoking or an unhealthy diet.

"From our culture we learn what is expected of us, and to a considerable extent we then often conform to those expectations. When the prevailing image of aging expects older people to be asexual, intellectually rigid, forgetful, and invisible many elderly people will take on these characteristics even though doing so may run counter to the way they had previously lived their lives." - John Robbins ' 'Healthy at 100'

I not only found the chapters concerning these cultures completely captivating but also inspiring and uplifting. Here in the west we have so few positive association with age that it was great to be able to read about people in their 90's, or early 100's walking, running, and/or hiking miles per day. To read about 90 and 100 year olds still happily working either in their community or at actual jobs is inspiring. This is not something we see in North America. If people in our society even make it to 90 they are very often immobile and in nursing homes, hell it’s more and more common in our culture these days to see people in their 70's in that state. We consider the 90 year old grandma that lives on her own, and walks everyday to the grocery store an exception to the rule in our society when in fact - as is proven by these cultures - it should be the rule!

Through this book John Robbins has shown that getting older doesn’t have to be scary or something to dread, but rather it should be viewed upon as an opportunity. An opportunity to educate others and to show people that age doesn’t have to mean decline if you don’t want it to. Through this book Robbins imparts on us the tools we need to live healthy, joyous lives of meaning and longevity. With an emphasis on a simple whole foods diet, a manageable daily exercise routine, the cultivation of strong loving personal relationships and a positive attitude and outlook. With this book as our guide we can easily make our later years a period of wisdom, vitality, and happiness. We can at any age be productive members of society and our community, and we do not have to fall into the death trap of ageist stereotypes simply because that’s how it’s always been for us.

"Ageism represents a prejudice against a group that all people will inevitably join if they live long enough. As a result an ideology that equates aging with deterioration steals hope from everyone and from every stage of our lives" - John Robbins - 'Healthy at 100'

I highly recommend this book, as much for it’s well researched information as for it’s efforts to shift the cultural norms and common perceptions of aging.

"It remains an indisputable fact that in Hunzans as in Abkhasians and Vilcabambans, a large proportion of elder citizens have retained their faculties, remained vigorous and enjoyed life right up until only weeks or months before their deaths. It is an established fact that the elderly in each of these regions have had extremely low rates of heart disease, cancer, obesity, arthritis, asthma, dementia and the other degenerative infirmities that plague so many older people in the west. It is a fact that they have remained for the most part remarkably fit and active as they age" - John Robbins - 'Healthy at 100'

*** Note - Image found using Google Image search***

'Crazy Sexy Diet' - by Kris Carr...

"I am capable, confident, intelligent, resilient and in charge. Health and happiness are my birthrights and I accept with gratitude." - Kris Carr, "Crazy Sexy Diet"

Forget the silly title of this book, and ignore the word diet. What Kris Carr proposes within the pages of this ‘how to’ isn’t a diet, but a complete lifestyle overhaul. Lifestyle changes - not diets - are what we as a society should be focused on, not only to make us look and feel better but to improve our overall health and help us fight in the struggles against pre-mature aging, pre-mature death and disease.

For those who know me well, know that I do not believe in diets. I never have and I never will, I have in fact never gone on ‘a diet’ in my life. Why? Simple, diets do not work! Or rather they work only in the short term, gaining you superficial results that you almost immediately loose the minute you stray from the diet plan. Many new fad diets have come and gone over the years, and I have had too many girlfriends fall victim to the dangerous insanity most of these con men and woman perpetuate. Atkins, South Beach, Jenny Craig, Weight Watchers, you name it and I have a friend who’s tried it, and in virtually every case they’ve failed. Either the diet didn’t work for them, or they lost an exorbitant amount of weight in a very short time only to gain it all back in the weeks or months that followed them ending the diet. Very often I’ve known people to gain back not only what they lost but more, and sometimes as much as double. One thing all diets have in common is restriction and control. The reason why any of these diets work in the first place is because they have the dieter eating an unreasonably low amount of calories. Portions are tiny, and while certain things are restricted or allowed only in moderation within the scope of the diet, none of these programs ever truly seek to remove the unhealthy foods entirely. In fact many of these diets tell you that yes you can continue to eat your bacon and eggs and potato chips and pop and still loose weight, which is insane. It does however speak to the vast majority of people who want to reap all the benefits of diet without actually putting forth and real effort or work.

The word diet in my opinion - when used in it’s current mutated manifestation meaning ‘a restricted eating regiment’ rather then it’s actual original meaning ‘the foods a human or animal habitually eats - is one of the most heinous words in the human lexicon, offering nothing but negative connotations. ‘Diet’ books by contrast are nothing more then highly publicized mass-marketed money making schemes that pray on the weakness and insecurity of easily led people. They promise solutions that are neither realistic or sustainable for the long term. They are complete and utter shams peddled by charlatans. Diets are not the answer, lifestyle changes are.

So what does my disdain for diets and diet books have to do with the Crazy Sexy Diet you may ask? Well it’s my utter abhorrence for the subject that had me automatically reject this book based on it’s title. When I saw the word diet I didn’t even deem the book worthy of a glace at the back cover. However as time went on I began to pick up fragments of "Crazy Sexy Diet" in the media or from friends who’d read it, for a while the book seemed to be everywhere, but still I turned my nose up at it. Then a few months ago I happened upon an interview with Kris Carr that I was immediately drawn into.

I discovered that Carr was not, after all, peddling another fad diet book but rather a lifestyle shift. One inspired by the fact that she is a cancer survivor. I learned that in 2003 at the age of 31 she was diagnosed with terminal cancer that was completely inoperable. A dozen tumors in her liver, ten more in her lungs and absolutely nothing anyone could do for her. No radiation, no surgery, no chemotherapy. Though she sought out second and third opinions the prognosis was always the same. Not willing or ready to give up she took matters into her own hands. She found an oncologist willing to work with her, and she completely transformed her life. Nearly ten years later she still has cancer but it’s dormant, not growing, not spreading, not expanding, she is healthy. I was in awe, and I wanted to know more.

So about a month and a half or so ago when I saw Crazy Sexy Diet collecting dust in my local library I decided it was time to finally give the book a fair shake. I took it home, cracked the cover and devoured the entire book in one night, almost in one sitting mind you. I was that captivated, that intrigued, and that enthralled. Since then I’ve read bits and pieces over again, and I have to say this book is really kind of life-altering.

"Wellness is not just about nutrition. It’s also about ecology, spirit, passion and culture. The Crazy Sexy Diet takes in all these interconnected issues" - Kris Carr, "Crazy Sexy Diet"

Now, being that I’m already vegan, and a health nut ta boot, not to mention pretty familiar with the raw lifestyle though I’m not a raw foodist myself most of the information in this book was not news to me. A lot of it I’ve read in other books, or articles, or heard in lectures, but it had been a while since I’d read anything nutrition related, or more accurately anything raw or detox related. It also just so happens that at the time I picked this book up I had been experiencing some unpleasant ups and downs - which I still am - which I mentioned in a post a few weeks ago. Two weeks of vacation really through me off my routine, and it’s been difficult getting back on it since coming home. I had been having a lot of stomach upset, bloating, gas, indigestion and hadn’t really thought too much about it since I’d been so busy, but once I started reading this book it clicked. Finally the reasons why I was feeling so off balance were starting to make sense to me. Sometimes you just really need a refresher course you know?

Though a lot of this book was a refresher for me, there were thing of which I was vaguely familiar that the book explained more fully. The book also goes way beyond changing your diet which I appreciate. Carr covers topics of personal care, meditation, relaxation and other holistic health and wellness treatments. This book is loaded with tons of useful information whether you’re a newbie or a veteran I think there’s a little something for everyone here.

I especially enjoyed chapter 2 which is all about PH Balance in your body, enzymes and eating more alkaline. Chapter 5 which is all about digestion and explores the process in a lot of depth. Chapter 6 Which is all about juicing. Something I’ve never done, and never been that interested in although Carr (as well as others) make it sound so sexy and fun! That I’m actually very interested now in investing in a juicer. Chapter 7 Which is all about taking care of your body through meditation, exercise, dry brushing, essential oils, massage, breath work and so on, and finally the sections in Chapter 9 that deal with probiotics and digestive enzymes were of particular interest. It’s amazing what you don’t know about your intestinal flora, and how backed up your bodies waste management system can become. Never in my life have I ever even entertain the notion of going in for a colonic but honestly it doesn’t sound like a half bad idea, especially considering how off kilter I’ve been feeling as of late.

I also really liked the upbeat nature of the writing. The book didn’t feel pushy or make you feel bad, it laid out simple truths that you can either accept or not. She fills the book with positive affirmations and does a really good job of making you feel like you have support and comradery. I think this is important particularly for people who may not have a good support system in their life. You can get to feeling like you’re all alone in the world but Carr makes you feel like part of a group. I also like the way she speaks positively about the body, and her encouraging words to help the reader feel more comfortable with theirs. In a society where so many woman - and men too - have severe body image issues these reassurances are very comforting.

Another great thing about the book is she offers a 21 day cleanse. Each day is laid out with her suggestions, advice, menu ideas and comfort and support. It’s a really great section of the book that she obviously put a lot of heart into. In the back of the book are a bunch of recipes to use during the cleanse or anytime and they’re also pretty wonderful. A lot are raw, but there are many cooked recipes as well, and several recipes for green juice and green smoothies. In the very back of the book Carr offers a great resource guide. Which is perfect for those who’d like more information on PH Balance, Fighting Cancer, Gi Index, and so on. As well as cook book ideas, and support for people transitioning to a gluten-free or vegan - or both - diet.

Now, having said all of that, I’ve read a lot of reviews that criticize the book for it’s use of bad language. Yes there is swearing, not an overly dramatic amount mind you, but it’s there. Think of this book as a kinder gentler "Skinny Bitch" but with a different goal. She never calls the reader an idiot or a bitch or anything like that but she does curse. Some people don’t like that, personally I could care less. I grew up in a family full of construction workers and I’ve been cursing like a sailor since I was 9. However if you’re sensitive to that kind of thing you may want to keep that in mind. Other people have criticized the book for it’s not being realistic or workable for the average everyday person. Personally I think this is an excuse, and it’s the same thing I hear from omnivores all the time as to why they’re not vegan. Honestly anything worth doing takes a little bit of work, and If you haven’t got the time to be sick, or don’t want to get sick then you need to find the time or make the time to be healthy. It’s as simple as that. If you don’t want to buy a juicer then don’t, make green smoothies. If you don’t want to buy a dehydrator then don’t you can use your oven on it’s lowest temperature setting but honestly it’s not even necessary for simple raw food preparation. What you need is to find balance, and do what works best for you. It certainly isn’t Kris Carr’s fault if you don’t know how to manage your time, so keep that in mind too.

The information in this book is solid, it’s well researched and well informed. I think she does a really good job of making a connection with the reader, and helping you realize the things that might not be so great in your life without being pushy. She’s great at offering support, and she makes you feel comfortable. Whether you agree 100% with her, or her plan, or not doesn’t matter, I really believe that there’s a lot of good here, there’s a little something for everyone and I think we could all benefit a little from the advice within these pages. So go order yourself a copy on Amazon or pick it up at your local library, I don’t think you’ll be disappointed as long as you read it with an open mind and an open heart. Remember that your health is everything, so stop putting it on the back burner.

"I am calm and light, I am peaceful and easygoing, I find beauty in simplicity." - Kris Carr - "Crazy Sexy Diet"

*** Photo found through Google Images ***

Spotlight Food - Bell Peppers...

Bell Peppers - Along with Onions, Bell Peppers are probably the most commonly consumed vegetable in my home. I love their sweet and tangy flavor, love their crunch when raw, and love how the seem to so perfectly compliment every dish I toss them into. Red peppers have always been my bell pepper of choice, originally for their flavor but now also for their amazing healthful benefits. However Orange and Yellow bell peppers come as a close second, and though Green Bell Peppers aren’t my favorite I do enjoy them as well, particularly in salsa’s, chilies, pasta sauces, and creole rice dishes. As with onions there is a lot of interesting information available about this wonderful fruit/vegetable that I’m happy to share with you.

History/Cultivation

Bell Peppers, (Capsicum annuum) commonly known as Sweet Peppers, or Capsicum are Native to Mexico, Central America and Northern South America. However in 1493 Pepper seeds were brought back to Spain and from there their cultivation spread across Europe, Africa, and Asia. Despite their now widespread cultivation Mexico still remains one of the worlds largest pepper producers.

You might not know this, but the Bell Pepper was given it’s name by Christopher Columbus upon his return to Europe. It was this name he chose to bequeath his latest find because at that time in European history the peppercorn (From an entirely unrelated plant native to India) was considered to be all the rage and was a revered condiment. The name pepper was then subsequently applied to anything with either a hot or pungent flavor. Naming the capsicum after such a famed ingredient I’m sure also went a long way in generating interest and demand for the newly arrived fruit/vegetable.

Two other interesting factoids about the bell pepper is that botanically speaking peppers are fruits and yet are always considered as vegetables in culinary contexts. The bell pepper while a capsicum is also the only capsicum species to not produce capsaicin; a lipophilic chemical that’s responsible for causing that strong burning sensation whenever it comes into contact with the mucus membranes. The lack of capsaicin apparently comes from a recessive form of a gene that eliminates capsaicin (the ‘hot’ taste) that is so characteristic of the rest of the capsicum family.

Bell Peppers come in different colors, and with slightly different flavor profiles, ranging from slightly bitter to super sweet. They can range from green, red, orange, yellow, and far less commonly white, purple and rainbow. (The In-between stages of ripening) depending on the specific cultivator and at what time in the ripening process the peppers were harvested. Green peppers interestingly, are simply the fruit in it’s unripened stage. It’s because of this that green peppers are less nutrient dense then the red pepper variety, which have the highest nutrient content. One cup of raw red pepper contains over 100% of your Daily Value of Vitamin C and Vitamin A, and is also a good source of vitamin B6. 1 large red bell pepper contains 3 times as much vitamin C as an orange!

*** Just an interesting aside here but Paprika (a favorite seasoning of mine) whose name holds it’s roots in the word pepper; is made by grinding dried capsicum’s. Most commonly the bell pepper and/or the chili pepper. ***

Health Benefits

Health-wise Bell Peppers offer a wide range of nutrients and healthful benefits. Have you ever heard the phrase’s "Eat by color" or "Eat all the colors of the rainbow"? I’m sure you have, and the reason you may hear it so often and with such emphasis is because it’s those same phytonutrients that give fruits and vegetables their luscious color that also helps to protect us against Free Radicals.

Peppers are great sources of phytonutrients, and are full of antioxidant protection. They are rich in both vitamin C and A, two powerful antioxidants and important nutrients that work together to combat free radicals. Free radicals incase you haven’t heard are key factors when it comes to our declining health. From building up cholesterol in our arteries which leads to heart disease, nerve and blood vessel damage seen in diabetes, cataracts, joint damage seen in arthritis, and the wheezing and airway tightening associated with asthma, free radicals can cause our bodies a boatload of damage in a small amount of time. It’s when these free radicals have uncontrolled reign to do as they please in our bodies that we become ill, and develop disease.

Peppers also contain vitamin B6 and folate which are both very important for reducing homocysteine in the body. High levels of homocysteine have been shown to cause damage to blood vessels and are associated with a largely increased risk of heart attack and stroke. In addition to this bell peppers also contain fiber which can help lower cholesterol levels, a major risk factor in heart attack and stroke.

Red peppers are also one of the few foods that contain lycopene, a carotenoid whose consumption - or lack there of - has been linked with prostate cancer, as well as cervical, bladder and pancreatic cancer. Studies suggest that individuals whose diets are lowest in lycopene rich foods are at a greater risk for developing these types of cancers.

Consumption of fiber, vitamin c, folic acid, and beta-carotene, which are all found in bell peppers have also been associated with a significantly lowering one’s risk of colon cancer.

Consuming foods rich in beta-cryptoxanthin an orange-red carotenoid found in highest amounts in red peppers, pumpkin, corn, papaya, tangerines, oranges, and peaches may significantly lower one’s risk of developing lung cancer. According to a study published in Cancer Epidemiology, Biomarkers and Prevention, which reviewed dietary and lifestyle data collected from over 60,000 adults in Shanghai, China and found that those eating diets highest in cryptoxanthin rich foods had a 27% reduced risk of lung cancer.
Research conducted at Kansas State University that focused on the relationship between vitamin A, lung inflamation and emphysema has also uncovered some very interesting things. It was discovered that a common carcinogen in cigarette smoke, benzopyrene, induces vitamin A deficiency. The interesting thing is that research conducted by Richard Baybutt associate professor of nutrition at Kansas State, found that laboratory animals fed a diet deficient in vitamin A developed emphysema, but that eating a diet rich in vitamin A could combat this effect, reducing ones risk. Baybutt believes that vitamin A’s protective effects could explain why some smokers develop emphysema while others do not.

Vitamin C rich foods like peppers have also been shown to provide protection against rheumatoid arthritis. The Annals of the Rheumatic Disease published the findings of a study conducted on more then 20,000 individuals who kept diet diaries and were arthritis-free at the beginning of the study. After compiling all the data, and seeing who had remained arthritis-free in the fallow up period, it was shown that those subjects who consumed the lowest amounts of vitamin C rich food were three times more likely to develop arthritis then those who ate a diet rich in vitamin C.

*** Note - Keep in mind that the healthful benefits from Vitamin C come from the Vitamin C consumed within the foods that we eat. As Supplemented Vitamin C in pill form can actually make osteoarthritis worse.***

Preparation

Like most vegetables bell peppers can be eaten cooked or raw. You can enjoy them sliced thin and dipped into humus, Tzatziki, or your favorite dip or dressing. You can slice or chop them and enjoy them in any kind of salad from a traditional green salad, to a Greek salad, to a Middle Eastern couscous or bulgur salad. You can enjoy them cooked in soups, chilies, and as a main filling for fajitas. You can saute them in a stir-fry, simmer them in a curry, grill them, roast them, put them in casseroles, pasta dishes, pasta sauces, salsa, gumbo, jambalaya, and fried rice . These sweet crisp treats are very versatile and can be eaten in an almost endless amount of ways. I know I eat them virtually every day and I toss them into anything regardless of whether or not my recipe requires them. I’m never shy about adding more peppers to a dish either. Both my husband and I can never seem to get enough, my husband in fact craves them! So don’t be afraid to get creative and as always enjoy!

Happy and Healthy Eating to you! And don’t forget to load up on those peppers for optimal health!

Spotlight Food - Onions

This is the first post in a series I’ve been planning, where I’ll pick one food a week to spotlight. Providing you with information detailing that foods history, cultivation, any myths, and it’s healthful benefits along with some of the best ways of preparing said food. I hope you these posts as interesting and beneficial as I do.

Onions - I can’t say definitively that they’re my favorite food, because I’m the type of person who’s favorite food is food, if you know what I mean? I can say however that I absolutely love them, and eat them in some form at least once a day. They are probably the most frequently used food in my kitchen. I buy yellow onions in 10 pounds bags, green onions about 2-3 bunches per week, and 2-4 red onions a week depending on what meals I’ve got planned. White onions, Shallots, Vidalia, and Walla Walla I love also but use less frequently.

History/Cultivation

Onions (Allium cepa) belong to the Lilly family, as do garlic, and leeks. More then 600 species of Allium have been found distributed across the world, and over 120 different uses of the Alliums have been documented.

The onion has an interesting but somewhat mysterious. Botanists, archeologists, and food historians can’t quite agree on when exactly or where the onion first originated. Various cultures have been eating onions for thousands of years, and because onions grow wild in so many different regions of the world it’s suspected that they were consumed long before farming was invented, and that cultivation took place more or less simultaneously around the world. Most researchers agree however that the onion has been cultivated for roughly 5000 years.

While researchers may argue over whether or not onions first originated in China, India, Iran, Pakistan, or Egypt, the onion can be traced back to many cultures through ancient texts. There are mentions of onions being cultivated in China 5000 years ago, they can be traced to Egypt as far back as the year 3500 B.C. and they’re even mentioned in The Bible, in Numbers 11:5. The onion is also referenced as being used medicinally in India in the sixth century B.C.

The Onion has been held as a symbol, a source of power, and a source of healing by many cultures. The Ancient Egyptians considered it an object of worship believing that it’s round shape and concentrated ring system symbolized eternal life. They painted images of onions in their temples, gave them as funeral offerings, placed them upon the alters of their Gods as offerings, and even buried their Pharaohs with them. Ramses IV, who died in the year 1160 BC was entombed with slices of onions in his eye sockets.

In Ancient Greece, before competitions athletes would eat large quantities of onions, and drink onion juice because they believed it would bring balance and lightness to their blood as well as enhance their physical strength and stamina. Roman gladiators also held the belief that rubbing down their bodies with onion would strengthen their muscles.

During the Middle Ages doctors were known to prescribe onions to facilitate bowl movements and erections, as well as to relieve headaches and cough. In this time period onions were also often used as currency.

Christopher Columbus introduced the cultivated onion to North America in 1492, however upon arrival it was discovered that a species of wild onions already grew across North America, and were used frequently in a variety of ways by the Native Americans.

Today Onions are no less important. They remain a staple food of many cultures, particularly in South America, India, Asia, The Mediterranean, The Middle East and Northern Africa, and have become the second most important horticultural crop after the tomato.

Health Benefits

Now despite some of the more outrageous medicinal claims and magical beliefs propagated by our ancient ancestors onions do have some very real health benefits. Said to be able to cure everything from the common cold to cancer the unique properties of the onion have been shown to be beneficial in preventing or alleviating the symptoms of many diseases that we face today.

Onions are full of anti-oxidants, as well as high in flavonoids which are extremely helpful in combating free-radicals which cause the cell damage that can stimulate cancer growth. Yellow onions have been tested and found to have the highest number of flavonoids. Their number being 11 times higher then the variety of onion with the lowest tested flavonoid count. It’s because of this that onions have been reported to have such a positive effect on fighting a variety of ailments from the common cold, cardiovascular health, diabetes, osteoporosis, and certain types of cancer.

Animal based studies have also shown some evidence that onion’s sulfur compounds may work in an anti-clogging capacity that helps prevent the clumping together of blood platelet cells. The research also suggests that sulfur levels in onions can lower blood cholesterol levels and triglycerides as well as improve cell membrane function in red blood cells.

Research focusing on support for bone and connective tissue health have shown in human studies that onions can help increase bone density and may be especially beneficial for menopausal woman. However to be of use in this are onions must be consumed on a daily basis as research has shown that sporadic consumption of onions does not provide much if any benefit. Also research has suggested that because our connective tissues require sulfur for their formation, onions high sulfur content provides a direct benefit.

Anti-inflammatory research has shown that onions provide important benefits. Onions antioxidants, particularly Quercetin, help prevent the oxidation of fatty acids in our bodies. With lower levels of oxidized fatty acid our bodies will produce fewer inflammatory molecules and our level of inflamation will be kept in check. Onions are also shown to provide benefits as an anti-bacterial.

Then of course there’s the Big C, Cancer. Onions have repeatedly been shown to reduce the risk of certain cancers, even when eaten only in moderation. (Moderation being anywhere from 1-5 times per week) Colorectal, Laryngeal, and Ovarian cancers are the three types were risk is reduced by moderate onion consumption. However for esophageal Cancer, and Cancers of the mouth research indicates that daily consumption of onions is required before any significant risk reduction results.

In summation onions appear not only to be a delicious food, but a highly beneficial one as well. However to get the most out of your onion consumption it’s recommended that you eat ½ an onion per day. Less apparently isn’t more when talking about onions, and the more pungent the onion the better it is for you. As onions with a bolder, stronger flavor have more antioxidants and flavonoids then milder onions.

Having said all of that, please keep in mind that wen it comes to preventing disease through food there is no hard and fast rule. There is no absolute, no guarantee. Even if you eat one entire onion per day for the rest of your life, there is no 100% guarantee that you won’t develop say stomach cancer, even though the research shows that those populations consuming the most onions daily have a 40% less risk then populations consuming little to no onion. The problem with a disease like cancer is that it can be greatly agitated by a variety of factors. Our personal choices (food etc..) Environmental factors that are out of our control (Such as pollution) Chemical exposure (From commercial cleaning products) and just pure bad luck in the genetic gene pool. Yet I do believe that we have the ability to heal our bodies through a healthful diet and lifestyle, and even though there isn’t a 100% guarantee my attitude has always been "Just because it’s not 100% fool-proof doesn’t mean I shouldn’t do it" I err on the side of common sense here. We know plant foods are the healthiest for our bodies, research indicates that they can be beneficial in disease prevention, and I am the type of person that would rather try something and find out later it had no effect, then be the sort of person who refuses to try something only to find out later it was the thing that could have saved me.
Besides when it comes to onions, eating more of them is hardly an imposition, and upping my intake certainly isn’t going to hurt me. So why not?

Preparation

Onions can be eaten raw, or cooked. They can be used in anything from dips, sauces, dressings, curries, soups, stir-fries, casseroles, pasta dishes, salads, chilies - you name it and you can basically throw an onion into it. That’s part of why I love them so much, their versatility is endless. Except for desert, perhaps they shouldn’t be tossed into that but virtually everything else. I throw onions into all of the above dishes. I dice yellow onions and eat them raw on tacos, saute them with peppers and eat them on fajitas. Saute them and serve them with dark leafy greens. Green onions go into almost everything I make regardless of wether or not a recipe calls for it. Red onions are great diced and tossed raw into middle eastern style or Mediterranean salads. Don’t be afraid to get creative! However I recommend that if you’re eating onions raw to go a bit easy on them as the flavor can be very bold, and it might be too much for you. Experiment, add a bit, then more to taste, and as always enjoy!

So Happy and Healthy Eating to you! And don’t forget to load up on those onions! Just make sure you brush your teeth after dinner.