Over the past couple of weeks I have been noticing a lot of my Facebook friends "liking" a certain page called Crock Pot Girls. At first it was one or two, then I noticed my friends were liking this page in droves. It piqued my curiosity as I own a crock pot but never use it and thought of all the amazing dishes I could be cooking up while I write blog posts such as these. However, I didn't give it a second thought until today when another friend of mine posted a link to a blog about this fan page being a "crock". Apparently, these three moms from Texas started an innocent little Facebook page intended to share crock pot recipes. Within two weeks they now have over 1 million fans. That's right, 1 million! To put this in perspective, they have more fans than the Today Show, most celebrities and all other legit cooking pages including Rachel Ray. She has only 400K or so. It takes A LOT of work to get a million fans and that sort of traffic does not happen overnight. But for some reason Crock Pot Girls have gotten tens of thousands of fans during the wee hours when most of America is sleeping! Now I REALLY wanted to know what all the fuss was about so I "liked" the page myself to check it all out.
What I found was an ongoing stream of posts from overly enthusiastic crockpotters sharing pieces of recipes or gushing about how delicious these crock pot creations were. I also found many confused posters looking for recipes and a website that did not exist. As I refreshed my page I noticed the incessant amount of manic posters that just seemed way too into this crock pot thing. I mean its nice to have a meal cook itself but I would never choose to do all my cooking via slow cooker. I also noticed that their fan base was increasing by the hundreds every time I refreshed. It all seemed so odd. So contrived.
I didn't see any posts from the Crock Pot Girls themselves and when I looked in the photos and discussion sections, I found a very disorganized mish mosh of recipes, none of which were posted by said Crock Pot Girls. So where is all the content? Nothing on the facebook page is user friendly. Its more like watching a live chat room where you can't keep up because too many people are posting. As for the website? Well, right now there isn't one. Everyone (it seems they all know these ladies personally and feel the uncontrollable desire to defend them at all costs) says it will be up shortly because they are switching web hosts due to all the unplanned traffic overloading the site. Riiiiiiight.
So you may be wondering why I am "wasting my time" writing about all of this and why don't I have "anything better to do". Well, let me tell you. There are thousands of legitimate businesses that advertise on Facebook everyday. They pay good money to get their ads out there and acquire a fan base. I am sure that they would be stark raving mad if they found out that someone was acquiring a fan base without paying for it. I don't buy the claim that this site went viral. There is no legitimate content on it for it to go viral. The rate at which this page gained "likes" is completely suspect. Plus, there is evidence that cyber bots were used to acquire the fans.
When I looked into this a little further, I found my friends (the ones that supposedly showed up in my news feed as liking the Crock Pot Girls) had not actually liked them at all. How is this possible? Its possible through a program that can make your friends appear to like something in hopes that you will join the bandwagon and like it too. So in essence, these Crack Pot Girls (oops) gained a million fans (many who are made up profiles) to make it seem that the site went viral. Then they assumed so many people would want to know what its all about and then the "real" people would join in.
When it comes down to it, its not legit or fair and I hope the truth comes out soon. Social media advertising is still relatively new and the kinks still need to be worked out. There are people out there looking to take advantage of "loop holes" every chance they can get.
If you have bothered to read this far, then you are probably wondering what any of this has to do with being green. Well, just look at some of the recipes that people are sharing. The most unhealthy stuff I have ever seen. Too much salt, too much dairy, processed foods, nasty ingredients, all dumped together and slow cooked until all the nutrients are gone. One recipe called for cheese whiz!! Seriously, I do not make this up.
With all of this said, maybe you don't care at all about how these ladies got their fans. That's fine, I respect your opinion. But for all the legitimate sites, blogs, fan pages out there, I know you will relate to what I am saying. If it were that easy to get a million fans, we all would have them by now!
Saturday, September 3, 2011
Tuesday, June 7, 2011
The Debate Over Fluoridated Water - My Side
From my research and real life experience, I have come to believe that fluoridated water is of no use to the human population. You won't really hear this from a dentist but if you dig deeper and get to the bottom of it all, you will see there is no need to ingest this chemical. However, if you are drinking municipal tap water then most likely you are ingesting plenty of fluoride. In the US almost all 50 states have adopted the practice of adding fluoride to the water supply. In Europe, 97% of all municipal water is fluoride FREE. I wonder why? Oh and don't say that Europeans teeth are all terrible because of a lack of fluoride, because that is not true. It may be a lack of good dental hygiene but certainly not fluoride. Plus, that is a blanket stereotype which I consider unjustified.
Anyway, I found this great list of reasons as to why fluoride is not only useless to us through ingestion but is also a toxic substance that could cause health problems.
Go take this list to your dentist next time you go and have a frank discussion with him about all of this. I bet he/she will either dismiss the list entirely or give you a dissertation on the reasons why they think its so necessary. Remember, they are dentists and not scientists. I don't believe they really know the long term health effects of fluoride when ingested.
Anyway, I found this great list of reasons as to why fluoride is not only useless to us through ingestion but is also a toxic substance that could cause health problems.
Fluoride Action Network - 10 Facts about Fluoride
- 97% of Western Europe has chosen fluoride-free water - Thus, rather than mandating fluoride treatment for the whole population, Western Europe allows individuals the right to choose, or refuse, fluoride.
- Fluoride is the only chemical added to drinking water for the purpose of medication (to prevent tooth decay) - All other treatment chemicals are added to treat the water (to improve the water's quality and safety - which fluoride does not do).
- Fluoride has minimal benefit when swallowed - Benefits that accrue from the use of fluoride, come from the direct application of fluoride to the outside of teeth and not from ingestion. There is no need, therefore, to expose all other tissues to fluoride by swallowing it.
- Fluoridated water is no longer recommended for babies - In November of 2006, the American Dental Association advised that parents should avoid giving babies fluoridated water. Babies exposed to fluoride are at high risk of developing dental fluorosis - a permanent tooth defect caused by fluoride damaging the cells which form the teeth. Other tissues in the body may also be affected by early-life exposures to fluoride. According to a recent review published in the medical journal The Lancet, fluoride may damage the developing brain, causing learning deficits and other problems.
- There are better ways of delivering fluoride than adding it to waterfor those people who actually want it such as toothpaste and mouth rinses.
- Ingestion of fluoride has little benefit, but many risks - Whereas fluoride's benefits come from topical contact with teeth, its risks to health result from being swallowed.
- The industrial chemicals used to fluoridate water may present unique health risks not found with naturally-occurring fluoride complexes - The chemicals used to fluoridate drinking water are industrial waste products from the phosphate fertilizer industry. Of these chemicals, fluorosilicic acid (FSA) is the most widely used. FSA is a corrosive acid which has been linked to higher blood lead levels in children.
- Water fluoridation's benefits to teeth have been exaggerated - While proponents still believe in its effectiveness, a growing number of studies strongly question this assessment. According to a systematic review published by the Ontario Ministry of Health and Long Term Care, "The magnitude of [fluoridation's] effect is not large in absolute terms, is often not statistically significant and may not be of clinical significance."
- Fluoridation poses added burden and risk to low-income communities - Low-income families are least able to avoid fluoridated water. Due to the high costs of buying bottled water or expensive water filters, low-income households will be least able to avoid fluoride once it's added to the water. As a result, low-income families will be least capable of following ADA's recommendation that infants should not receive fluoridated water.
- Due to other fluoride sources, many people are being over-exposed to fluoride - Unlike when water fluoridation first began, Americans are now receiving fluoride from many other sources besides the water supply.
Go take this list to your dentist next time you go and have a frank discussion with him about all of this. I bet he/she will either dismiss the list entirely or give you a dissertation on the reasons why they think its so necessary. Remember, they are dentists and not scientists. I don't believe they really know the long term health effects of fluoride when ingested.
Tuesday, May 17, 2011
Who Knew Chia Pets Could Be So Good For You?
What I never realized is that the seeds that grow the flowering herb are very high in nutritional value. In fact, Chia is grown specifically for its seed and not just for our cute little Chia pets! Its grown to supplement our diets and give back those ever import Omega-3 fatty acids.
Wikipedia: "Salvia hispanica, commonly known as Chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. Folklore attests it was cultivated by the Aztec in pre-Columbian times, and was so valued that it was given as an annual tribute by the people to the rulers. It is still used in Mexico and Guatemala, with the seeds sometimes ground, while whole seed is used for nutritious drinks and as a food source."
The Latin American population has known about this seed for centuries and now we can tap into its health benefits as well. There is a new product that was just introduced to me called Mila. It was given to my husband as a trial and he has been taking a tablespoonful of it religiously every day for the past 6 months with the hopes of reducing his cholesterol levels and getting off his medication.
This is a comparison between Mila and some of the superfoods that are an essential part of our diet:
Mila has:
8X more Omega-3 than Wild Atlantic Salmon
6x more calcium than milk
3x more iron than a serving of spinach
2x more potassium than a banana
15x more magnesium than a stalk of broccoli
2x more fiber than bran flakes
6x more protein than kidney beans
4x more selenium than flax seeds
Higher level of antioxidants than what's found in blueberries
Now I am not asking you to replace any of these amazing foods with Mila, however adding a tablespoonful to your juice will enhance your diet significantly.
Here are some of the health benefits of Mila:
Heart Health - Omega-3's can help to lower cholesterol, lower blood pressure, stabilize arrhythmias, increase HDL's and is a natural blood thinner.
Weight Loss - tryptophan can reduce appetite naturally.
Lowering Blood Pressure - vasodilatory effect on arteries.
Menopause - can help reduce symptoms such as hot flashes.
Prostate Health - fiber and Omega-3's.
Gastro-Intestinal Health - its a hydrophillic colloid which aids in digestion by lining the stomach
Bone Health - ladies, this will be the only calcium supplement you need
Mental Health - Omega-3 can reduce the risk of Alzheimer's disease and other neurodegenerative brain complications (I have been giving my children Cod Liver Oil which is high in Omega-3 since they were 6 months old and I truly believe it has helped with their brain development. My 3 year old has an intelligence level of an 8 year old in some subjects).
Blood sugar - can help to control diabetes.
Prenatal Health - can be taken as a supplement to your pre natal vitamin. As I mentioned above, Omega-3's are essential for baby's brain development and I took fish oil when I was pregnant with them.
Breast Health - Omega-3's contribute to healthy breast tissue.
So all these benefits and nutrients are packed into this little ground up seed and are at your disposal everyday. Mila uses the highest quality Chia seeds which are essentially taken from the farm to your table. They use independent lab analysis to ensure that their product is as pure and high quality as they say it is.
If you are interested in learning more about this wonderful seed, please visit : www.lifemax.net/susanstuart
Who knew a funny little plant could do such great things for your health? You'll never look at a Chia Pet in the same way, I promise.
Wednesday, April 13, 2011
The Health Benefits of Alkaline Foods
When I was up in NY this past winter I noticed a gallon of alkaline water in my parent's refrigerator. I decided to drink some. It tasted really 'wet' but other than that it was just water. I asked my mother why she had this and her answer was quite simple, "Because its really healthy". Interesting. Apparently the water helps to make your blood more alkaline because many of the processed junk foods we include in our diet are very acidifying and can cause something called acidosis (where the pH of the blood is less than 7). Acidosis, if left untreated can be very serious and can deplete the immune system, leaving us vulnerable to all types of sickness, fatigue and even cancer. Acidic blood also contributes to osteoporosis and for women this is a big deal. I had no idea how the pH balance in our blood could be the root cause of health vs. sickness and I wanted to know more. Exactly how does one's blood really become acidic?
"Acidification in the body comes as a result of three primary things.
1. Eating too many acidifying foods, which create an acid ash in your body. This is where proper diet comes in. By eating a diet of 80% alkalizing foods, you'll eliminate the production of excess acid in your body.
2. Microforms like bacteria, yeast and fungi create acidic toxins in your body. Not only do they "show-up" in an acidic body, they also pollute and further acidify your body. For this reason, it is important to cleanse and detoxify your body in order to jumpstart the process of balancing your pH.
3. Being depleted of the necessary alkaline buffers such as minerals that neutralize acids, and ions that help to conduct energy and regulate fluid pH. By increasing your intake of alkaline supplements and alkaline, ionic water you will replenish your body's capacity to neutralize excess acids." - David Whelan, Christopher Vassey, author of The Acid - Aklaline Diet For Optimal Health
Now, how do you know if your blood is acidic or alkaline? Its pretty simple to find out. There are pH strips that you can get at your local drugstore. Just urinate on them and you'll know if your are acidic or not. Blood tests are even more accurate but you would need your doctor to have one ordered for you.
Other ways of telling if you have acidosis are by the symptoms:
Overweight
It is known that acid gets stored in fat cells. As a defense mechanism, your body may actually produce fat cells to protect you from your overly acidic condition. To protect itself from potentially serious damage, the body creates these fat cells to store the acids and carry them away from vital organs. Those fat cells and cellulite deposits may actually keep acid wastes at a safe distance from your vital organs. Many people have found that a return to a healthy alkaline inner biological terrain helps them losing excess fat.
Joint Pain and Arthritis
All substances left by the metabolizing process are acidic and toxic; therefore these have to be neutralized by alkalizing elements, e.g. calcium ions, sodium ions, and lithium ions, among which calcium is the most important. Calcium ions are positively charged ions which are constantly looking for acid, to form calcium carbonate in our body. Calcium carbonate is harmless and will be moved out of the body, providing our body fluid pH is alkaline. Otherwise, it is being deposited around body joints. If the calcium ion level is low in the blood and body, excess acid will remain in our body and will lead to numerous health problems, like Join Pain or Arthritis.
Osteoporosis
Many people think they can eliminate osteoporosis by increasing their consumption of milk and dairy products. But in fact the instances of osteoporosis are rare in countries where the consumption of dairy products is very low. So osteoporosis is an acidosis problem. As the body becomes more acidic, our body tries to remain healthy to protect us against heart attacks, illness, strokes or even cancer. In doing so, it takes calcium from the teeth, bones and tissues, making them weak and brittle.
Underweight
Yeast and fungus produced in an acidic environment can feed on our nutrients and thus reduce the absorption of everything we eat by as much as 50%. Without protein the body can’t produce enzymes, hormones or other chemical components necessary for cell energy and organ activity. This causes people to become very thin, which is not healthier than being overweight. As alkalizing and oxygenating takes place, the body naturally begins to seek its own ideal weight.
Low Energy and Chronic Fatigue
When having our cells constantly exposed to an overly acidic environment our biological terrain's oxygen level drops, leaving us tired and fatigued. This will allow parasites, fungus, bacteria, mold and viral infections to flourish and gain a hold throughout the body.
Heart attack
If our internal biological terrain is exposed to excessive acidity, bacteria and/or fungi and/or viruses can attach themselves to the inner walls of arteries. This can attract white blood cells, causing proteins and cells to clot. In this way a plaque forms in the artery, thus narrowing the artery and restricting the flow of blood, nutrients and oxygen to the tissues supplied by that artery. Should that happen to the coronary artery, a heart attack can occur.
Allergies
The toxins produced within an acidic, oxygen deprived environment as well as the absorption of undigested proteins is major cause of allergy conditions. When the digestive system is weakened, a wide range of allergic reactions can occur, e.g. food allergies, and the overall susceptibility to allergens is increased.
Acne
There are many different forms of acne, and not few are linked to an unhealthy diet. Especially foods that are highly acidic tend to cause acne.
Frequent Colds, Bronchitis, Infections, Headaches
Only when our pH level is fairly balanced, the binding of oxygen to the hemoglobin protein of our red blood cells in the lungs operates. If the pH is too acidic, microbes in our respiratory systems can grow much more easily, and in that way cause bronchitis, pneumonia and sinusitis, and invade our cell system. This can result in cough, bronchial spasms (asthma), colds, infections and headaches.
We can help our bodies overcome this state of acidification by changing our diets. Here is a list of foods that are alkaline and help to balance out the pH of the blood. Make note of this list and try to incorporate these foods into your diet.
Vegetables:
Asparagus
Beets
Broccoli
Brussel Sprouts
Cabbage
Carrot
Celery
Cauliflower
Cucumber
Dulce
Eggplant
Garlic
Green Olives
Kale
Kelp
Lettuce
Spinach
All types of grasses that can be juiced - Wheatgrass is especially great
Most fruits. Although if you are acidic already, stay away from fruits until you can get your body back to an alkaline pH. This is due to the excess sugar that is contained in fruits.
Grains:
Quinoa
Brown Rice
Buckwheat
Dairy:
All RAW dairy is alkalizing, once its pasteurized it becomes acidifying
Sweetners:
Agave
Raw sugarcane
Molasses
Raw Honey
Stevia
Beverages:
Alkaline Water
Fresh Juices (just squeezed not pasteurized)
Green, Herbal Tea
Acidic Foods - foods to stay away from or eat in moderation:
Black Olives
Corn
Mushrooms
Squash
Pickles
Oat
Wheat
Pasta
Barley
White Rice
All processed cookies and crackers
All Meat
All cakes and muffins
All artificial sweetners
Coffee
Soda
Black Tea
Alcohol
Everything Pasteurized
So keep an eye on your blood pH. If you are acidic and can return your body to a natural alkaline state, you may just see many of your ailments go away. I had no idea about any of this and am thankful to my mother for uncovering such important knowledge!
"Acidification in the body comes as a result of three primary things.
1. Eating too many acidifying foods, which create an acid ash in your body. This is where proper diet comes in. By eating a diet of 80% alkalizing foods, you'll eliminate the production of excess acid in your body.
2. Microforms like bacteria, yeast and fungi create acidic toxins in your body. Not only do they "show-up" in an acidic body, they also pollute and further acidify your body. For this reason, it is important to cleanse and detoxify your body in order to jumpstart the process of balancing your pH.
3. Being depleted of the necessary alkaline buffers such as minerals that neutralize acids, and ions that help to conduct energy and regulate fluid pH. By increasing your intake of alkaline supplements and alkaline, ionic water you will replenish your body's capacity to neutralize excess acids." - David Whelan, Christopher Vassey, author of The Acid - Aklaline Diet For Optimal Health
Now, how do you know if your blood is acidic or alkaline? Its pretty simple to find out. There are pH strips that you can get at your local drugstore. Just urinate on them and you'll know if your are acidic or not. Blood tests are even more accurate but you would need your doctor to have one ordered for you.
Other ways of telling if you have acidosis are by the symptoms:
Overweight
It is known that acid gets stored in fat cells. As a defense mechanism, your body may actually produce fat cells to protect you from your overly acidic condition. To protect itself from potentially serious damage, the body creates these fat cells to store the acids and carry them away from vital organs. Those fat cells and cellulite deposits may actually keep acid wastes at a safe distance from your vital organs. Many people have found that a return to a healthy alkaline inner biological terrain helps them losing excess fat.
Joint Pain and Arthritis
All substances left by the metabolizing process are acidic and toxic; therefore these have to be neutralized by alkalizing elements, e.g. calcium ions, sodium ions, and lithium ions, among which calcium is the most important. Calcium ions are positively charged ions which are constantly looking for acid, to form calcium carbonate in our body. Calcium carbonate is harmless and will be moved out of the body, providing our body fluid pH is alkaline. Otherwise, it is being deposited around body joints. If the calcium ion level is low in the blood and body, excess acid will remain in our body and will lead to numerous health problems, like Join Pain or Arthritis.
Osteoporosis
Many people think they can eliminate osteoporosis by increasing their consumption of milk and dairy products. But in fact the instances of osteoporosis are rare in countries where the consumption of dairy products is very low. So osteoporosis is an acidosis problem. As the body becomes more acidic, our body tries to remain healthy to protect us against heart attacks, illness, strokes or even cancer. In doing so, it takes calcium from the teeth, bones and tissues, making them weak and brittle.
Underweight
Yeast and fungus produced in an acidic environment can feed on our nutrients and thus reduce the absorption of everything we eat by as much as 50%. Without protein the body can’t produce enzymes, hormones or other chemical components necessary for cell energy and organ activity. This causes people to become very thin, which is not healthier than being overweight. As alkalizing and oxygenating takes place, the body naturally begins to seek its own ideal weight.
Low Energy and Chronic Fatigue
When having our cells constantly exposed to an overly acidic environment our biological terrain's oxygen level drops, leaving us tired and fatigued. This will allow parasites, fungus, bacteria, mold and viral infections to flourish and gain a hold throughout the body.
Heart attack
If our internal biological terrain is exposed to excessive acidity, bacteria and/or fungi and/or viruses can attach themselves to the inner walls of arteries. This can attract white blood cells, causing proteins and cells to clot. In this way a plaque forms in the artery, thus narrowing the artery and restricting the flow of blood, nutrients and oxygen to the tissues supplied by that artery. Should that happen to the coronary artery, a heart attack can occur.
Allergies
The toxins produced within an acidic, oxygen deprived environment as well as the absorption of undigested proteins is major cause of allergy conditions. When the digestive system is weakened, a wide range of allergic reactions can occur, e.g. food allergies, and the overall susceptibility to allergens is increased.
Acne
There are many different forms of acne, and not few are linked to an unhealthy diet. Especially foods that are highly acidic tend to cause acne.
Frequent Colds, Bronchitis, Infections, Headaches
Only when our pH level is fairly balanced, the binding of oxygen to the hemoglobin protein of our red blood cells in the lungs operates. If the pH is too acidic, microbes in our respiratory systems can grow much more easily, and in that way cause bronchitis, pneumonia and sinusitis, and invade our cell system. This can result in cough, bronchial spasms (asthma), colds, infections and headaches.
We can help our bodies overcome this state of acidification by changing our diets. Here is a list of foods that are alkaline and help to balance out the pH of the blood. Make note of this list and try to incorporate these foods into your diet.
Vegetables:
Asparagus
Beets
Broccoli
Brussel Sprouts
Cabbage
Carrot
Celery
Cauliflower
Cucumber
Dulce
Eggplant
Garlic
Green Olives
Kale
Kelp
Lettuce
Spinach
All types of grasses that can be juiced - Wheatgrass is especially great
Most fruits. Although if you are acidic already, stay away from fruits until you can get your body back to an alkaline pH. This is due to the excess sugar that is contained in fruits.
Grains:
Quinoa
Brown Rice
Buckwheat
Dairy:
All RAW dairy is alkalizing, once its pasteurized it becomes acidifying
Sweetners:
Agave
Raw sugarcane
Molasses
Raw Honey
Stevia
Beverages:
Alkaline Water
Fresh Juices (just squeezed not pasteurized)
Green, Herbal Tea
Acidic Foods - foods to stay away from or eat in moderation:
Black Olives
Corn
Mushrooms
Squash
Pickles
Oat
Wheat
Pasta
Barley
White Rice
All processed cookies and crackers
All Meat
All cakes and muffins
All artificial sweetners
Coffee
Soda
Black Tea
Alcohol
Everything Pasteurized
So keep an eye on your blood pH. If you are acidic and can return your body to a natural alkaline state, you may just see many of your ailments go away. I had no idea about any of this and am thankful to my mother for uncovering such important knowledge!
Thursday, March 24, 2011
More "Junk" Food Going Natural
I actually commend the company for making this move. Synthetic chemicals have no place in our foods and really should be avoided at all costs. So if natural juices are replacing these nasty chemicals then great. However, the snacks are still loaded with fats and oils and should not be considered to replace healthy options in ones diet. I am sure they will not replace any soy based oils that they use to cook these chips in. Please read some of my older posts on soy and how when its processed it can act like an estrogen in our bodies. This is very unhealthy for growing children, the ones who unfortunately, will be eating the snacks.
So, what does all this boil down to? I see it as a baby step towards our ultimate goal - truly healthy food. Americans are not about to give up their salty processed goodness just yet so steps like this are good ones. Ones to be promoted and applauded. However, we should not be fooled. These snacks are really no healthier than they were before. They just won't be contributing to the development of cancer in our bodies anymore.
Thursday, February 17, 2011
Plastic Domination
If you are like me, you have an entire cabinet in your kitchen dedicated to plastic food containers. Most without lids and some starting to cloud from overuse. I had every size and shape according to the types of things I was going to store in them. And on occasion (well, more than I'd like to admit) I would heat the leftovers in the microwave while still in these containers. That was until I had kids. For some reason we don't care what poisons we put into our bodies until we have our beautiful children and then all bets are off. We suddenly become very aware of all the dangers around us and want to protect our offspring from any remote chance of cancer or disease that could possibly plague them 40 years down the road. The problem is that we don't really know how long it will take for plastics to cause disease in our bodies. Not enough studies have been done. But one thing is for sure: some of these plastics ARE toxic.
So if you want to be sure that you are not harming your body or your family's, throw out all your plastic containers and start using glass or ceramic. Its great because they are indefinitely reusable which is good for your pocketbook and good for the environment too. Also, never put any plastic in the microwave, EVER. The heat can cause leaching into the food that you are heating and will contaminate it. I don't know the ultimate affects on the body, but it just sounds so unnatural to me that common sense tells me to avoid it. Last, plastic is notorious for getting microscopic scratches and nicks during use and washing. These crevices are the perfect place for bacteria to hide and grow. Over time, even if you think your plastic cups are clean, they are most likely harboring nasty bacteria that could make you sick. Throw them all out and buy new (if you must use plastic) or buy glass.
Now, to make sense of all those numbers on the bottom of your plastic containers. I took the following from a friend and I think it defines each type of plastic nicely as well as gives 12 tips on safer plastic use. Its a little long, but worth the read. Throw out all the numbers they deem as toxic. The companies that produce this stuff won't tell you and apparently neither will our government. No one is looking out for us so we need to be our own health advocates.
"Although the apron-wearing, martini-bearing, housewife-in-heels with her rainbow of Tupperware may be a thing of the past, the quest for a well-organized kitchen persists. To see tidy stacks of food-filled plastic containers in the fridge and freezer is comforting in a primal kind of way. But then comes the procession of warnings about storing and cooking food in plastic, and leaching chemicals, and hormone disruption, and ACK!"
"So here it is: The lowdown on plastic food containers. Flip over your favorite plastic food storage container and check the recycling code number. If you spy a number 3 or 7, well, those containers should probably go to the craft room or garage to store buttons or screws rather than food. If there is no number listed, contact the manufacturer. (And to be fair to Tupperware, they do manufacture products that are not made of these plastic types.) Number 3 is polyvinyl chloride (PVC), also known as vinyl. PVC has garnered the moniker "the toxic plastic" for the presence of DEHA -- one of several plasticizers (softeners) used in its production. According to the Environmental Protection Agency, long-term DEHA exposure has the potential to cause: Reduced body weight and bone mass, damage to liver and testes, and cancer. The manufacture and incineration of PVC also releases carcinogenic dioxins into the environment and food chain. Although PVC is not the most common plastic used for food storage containers, some are made from it and it is often used in plastic wrap to improve performance. Recycling code number 7 includes several plastic types (it's the catchall "other" category -- see tips below) but it is predominantly polycarbonate. The problem with polycarbonate is that it harbors bisphenol A (BPA). Studies have shown that BPA damages the reproductive systems of lab animals by interfering with the effects of reproductive hormones and has other serious health effects. BPA's capacity to cause these stems from its ability to mimic the human hormone estrogen -- it has been linked to prostate and mammary gland cancers, early onset of puberty and reproductive-organ defects."
"As might be expected, given the strength of the plastic industry, there is controversy. Although there have been more than 100 studies showing BPA to be a concern, the plastics industry says it is harmless. The FDA admits that "substances used to make plastics can leach into food," but they maintain that the levels are safe. Safe? Yes, leaching petroleum by-products and toxic chemicals in your food are safe -- don't worry! Now why doesn't that sound right? If, like me, you find the FDA a rather lackadaisical regulator, why not follow these tips for safer plastic use? (Don't forget, there is also that little environmental issue with plastic to keep in mind.) And while some may want to skip the plastic-food relationship altogether, it is a hard habit to break. Many of these tips don't exclude the use of plastic, but rather offer the safest options."
12 tips for safer plastic use:
1. Know your plastics. Plastic items are marked with a resin identification coding system (the number surrounded by arrows), which stand for: 1 polyethyelene terephthalate (PETE) 2 high-density polyethylene (HDPE) 3 vinyl, polyvinyl chloride (PVC) 4 low-density polyethylene (LDPE) 5 polypropylene (PP) 6 polystyrene (PS) 7 other (includes polycarbonate, acrylic, polylactic acid, fiberglass)
2. When you need to use plastic, these are the safer choices to use with food: 1, 2, 4, and 5.
3. Learn to recognize, and then avoid, polycarbonate (number 7) for food usage. Polycarbonate plastics are hard and clear. Common items made from this BPA-containing plastic are food storage containers, baby bottles, water bottles, bowls, and tableware (and the lining inside food and drink cans, by the way).
4. If you don't get rid of all of your plastic, at least retire old plastic containers, especially those that are heavily worn or scratched. Older plastics tend to leach increasing amounts of toxins as they age. Use them to organize and store non-food items.
5. Be careful of serving and storing hot foods or foods made with fats or oils in plastic containers. These foods more readily facilitate the transfer of plastic toxins.
6. Never microwave foods in plastic containers. "Microwave safe" means the container won't melt or warp, but doesn't mean it won't leach. Heating plastics increases the potential for leaching of chemicals into your food.
7. Never microwave food in yogurt tubs, take-out bowls, or other one-time use containers. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
8. Avoid using plastic sandwich bags or plastic wrap products.
9. If you must use plastic wrap, make sure it is a brand free of both BPA and PVC. Ziploc, Glad, and Saran are promoted as being free of BPA and PVC -- but remember that these plastics live for 1,000 years in our landfills.
10. Avoid deli-wrap and similar generic packaging since you can't ascertain the plastic type used. When sliced cheese and meats are sold in plastic bags and/or plastic deli-wrap, transfer them as soon as possible to unbleached wax paper or a safe container.
11. Remember that if you are pregnant or nursing, BPA chemicals are passed through your bloodstream directly to your baby.
12. Instead of mixing petroleum (i.e., plastic) with your food, use inert alternatives such as glass and ceramic rather than plastic food storage containers. Reusing jars is a win-win; and you can often find glass storage containers at flea markets and thrift shops. Or simply store food in bowls covered with a plate. Try alternatives like these: Pyrex Food Storage containers Crate and Barrel's Refrigerator Dish Related
I hope this was helpful, if you need any more info, feel free to shoot me an email.
So if you want to be sure that you are not harming your body or your family's, throw out all your plastic containers and start using glass or ceramic. Its great because they are indefinitely reusable which is good for your pocketbook and good for the environment too. Also, never put any plastic in the microwave, EVER. The heat can cause leaching into the food that you are heating and will contaminate it. I don't know the ultimate affects on the body, but it just sounds so unnatural to me that common sense tells me to avoid it. Last, plastic is notorious for getting microscopic scratches and nicks during use and washing. These crevices are the perfect place for bacteria to hide and grow. Over time, even if you think your plastic cups are clean, they are most likely harboring nasty bacteria that could make you sick. Throw them all out and buy new (if you must use plastic) or buy glass.
Now, to make sense of all those numbers on the bottom of your plastic containers. I took the following from a friend and I think it defines each type of plastic nicely as well as gives 12 tips on safer plastic use. Its a little long, but worth the read. Throw out all the numbers they deem as toxic. The companies that produce this stuff won't tell you and apparently neither will our government. No one is looking out for us so we need to be our own health advocates.
"Although the apron-wearing, martini-bearing, housewife-in-heels with her rainbow of Tupperware may be a thing of the past, the quest for a well-organized kitchen persists. To see tidy stacks of food-filled plastic containers in the fridge and freezer is comforting in a primal kind of way. But then comes the procession of warnings about storing and cooking food in plastic, and leaching chemicals, and hormone disruption, and ACK!"
"So here it is: The lowdown on plastic food containers. Flip over your favorite plastic food storage container and check the recycling code number. If you spy a number 3 or 7, well, those containers should probably go to the craft room or garage to store buttons or screws rather than food. If there is no number listed, contact the manufacturer. (And to be fair to Tupperware, they do manufacture products that are not made of these plastic types.) Number 3 is polyvinyl chloride (PVC), also known as vinyl. PVC has garnered the moniker "the toxic plastic" for the presence of DEHA -- one of several plasticizers (softeners) used in its production. According to the Environmental Protection Agency, long-term DEHA exposure has the potential to cause: Reduced body weight and bone mass, damage to liver and testes, and cancer. The manufacture and incineration of PVC also releases carcinogenic dioxins into the environment and food chain. Although PVC is not the most common plastic used for food storage containers, some are made from it and it is often used in plastic wrap to improve performance. Recycling code number 7 includes several plastic types (it's the catchall "other" category -- see tips below) but it is predominantly polycarbonate. The problem with polycarbonate is that it harbors bisphenol A (BPA). Studies have shown that BPA damages the reproductive systems of lab animals by interfering with the effects of reproductive hormones and has other serious health effects. BPA's capacity to cause these stems from its ability to mimic the human hormone estrogen -- it has been linked to prostate and mammary gland cancers, early onset of puberty and reproductive-organ defects."
"As might be expected, given the strength of the plastic industry, there is controversy. Although there have been more than 100 studies showing BPA to be a concern, the plastics industry says it is harmless. The FDA admits that "substances used to make plastics can leach into food," but they maintain that the levels are safe. Safe? Yes, leaching petroleum by-products and toxic chemicals in your food are safe -- don't worry! Now why doesn't that sound right? If, like me, you find the FDA a rather lackadaisical regulator, why not follow these tips for safer plastic use? (Don't forget, there is also that little environmental issue with plastic to keep in mind.) And while some may want to skip the plastic-food relationship altogether, it is a hard habit to break. Many of these tips don't exclude the use of plastic, but rather offer the safest options."
12 tips for safer plastic use:
1. Know your plastics. Plastic items are marked with a resin identification coding system (the number surrounded by arrows), which stand for: 1 polyethyelene terephthalate (PETE) 2 high-density polyethylene (HDPE) 3 vinyl, polyvinyl chloride (PVC) 4 low-density polyethylene (LDPE) 5 polypropylene (PP) 6 polystyrene (PS) 7 other (includes polycarbonate, acrylic, polylactic acid, fiberglass)
2. When you need to use plastic, these are the safer choices to use with food: 1, 2, 4, and 5.
3. Learn to recognize, and then avoid, polycarbonate (number 7) for food usage. Polycarbonate plastics are hard and clear. Common items made from this BPA-containing plastic are food storage containers, baby bottles, water bottles, bowls, and tableware (and the lining inside food and drink cans, by the way).
4. If you don't get rid of all of your plastic, at least retire old plastic containers, especially those that are heavily worn or scratched. Older plastics tend to leach increasing amounts of toxins as they age. Use them to organize and store non-food items.
5. Be careful of serving and storing hot foods or foods made with fats or oils in plastic containers. These foods more readily facilitate the transfer of plastic toxins.
6. Never microwave foods in plastic containers. "Microwave safe" means the container won't melt or warp, but doesn't mean it won't leach. Heating plastics increases the potential for leaching of chemicals into your food.
7. Never microwave food in yogurt tubs, take-out bowls, or other one-time use containers. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
8. Avoid using plastic sandwich bags or plastic wrap products.
9. If you must use plastic wrap, make sure it is a brand free of both BPA and PVC. Ziploc, Glad, and Saran are promoted as being free of BPA and PVC -- but remember that these plastics live for 1,000 years in our landfills.
10. Avoid deli-wrap and similar generic packaging since you can't ascertain the plastic type used. When sliced cheese and meats are sold in plastic bags and/or plastic deli-wrap, transfer them as soon as possible to unbleached wax paper or a safe container.
11. Remember that if you are pregnant or nursing, BPA chemicals are passed through your bloodstream directly to your baby.
12. Instead of mixing petroleum (i.e., plastic) with your food, use inert alternatives such as glass and ceramic rather than plastic food storage containers. Reusing jars is a win-win; and you can often find glass storage containers at flea markets and thrift shops. Or simply store food in bowls covered with a plate. Try alternatives like these: Pyrex Food Storage containers Crate and Barrel's Refrigerator Dish Related
I hope this was helpful, if you need any more info, feel free to shoot me an email.
Thursday, February 3, 2011
The Diet of a Picky Kid
I have come to the conclusion that my picky toddlers will eventually eat healthy.....eventually. I try my best to get nutrient dense food inside of their bodies but they really make it hard for me. I am going to go out on a limb and disclose their full diets right here - right now - on my Blog. Some of the food that I am going to list may not seem healthy. I battle this with myself constantly. When they were little and without opinions, I could try to sneak in the healthiest foods I could find. Organic baby food, homemade organic baby food - those were easy. But once we moved on, options were exhausted and food limits were set - by my kids. One of my twins won't TOUCH a fruit or veggie. I am not making this up, he freaks if its even on his plate. I continue to offer them but also puree them and pass it off as "apple sauce". He buys it most of the time. I have come to realize that my past militant ways about food were not going to fly with my picky eaters. I was going to have to make concessions and get rid of the guilt. I write this disclosure so that you understand I am not some amazing supermom that manages to get her kids to eat grass fed beef stew with organic veggies picked straight from my garden. Although I have tried this! But in reality, I am a mom who knows what a healthy diet looks like and strives to get there but in the end moderation is key. No one is perfect and frankly its expensive to eat the way we should. So we do our very best. That is all anyone can ask for.
Breakfast at picky eater central: (one of my kids has a mild egg allergy so no eggs here)
Sweet potato pancakes with farm butter and maple syrup
Eggo mini waffles with farm butter and maple syrup
Toast with farm butter and farm jam
Oatmeal with banana/strawberry puree and wheat germ
Maple and brown sugar Oatmeal (organic)
Yo-baby yogurts
Orange Juice
Cheeriosb
Fruit - bananas, apples, strawberries
Lunch in starvation nation:
Veggie burgers with raw milk cheese
Amy's margarita or spinach pizza's (or homemade pizza)
Amy's organic Mac n cheese
Organic no additive hot dogs
Almond butter and farm strawberry jam on whole wheat
Grilled raw milk cheese on whole wheat (if I can sneak tomatoes in there I will)
Grass finished hamburgers
Apple sauce - all kinds
Bolthouse farms organic juice OR
V-8 Splash juice/veggie blends (yes I have decided that they need to get veggies some way)
Dinner at the "No Way!" Diner:
Applegate farm chicken nuggets
Free range chicken parm
Alexia mozzarella sticks (organic)
Pasta and grass finished meatballs
Steamed carrots
Steamed Broccoli
Re fried beans and rice
Ian's letter potatoes
Mashed potatoes
Raw milk
Snacks:
Fruits
Pirates Booty
Veggie straws
Whole grain goldfish (does it even matter?)
Cashews
Watermelon
Earth's Best Letter Cookies - Vanilla (their favorite)
Cut up Muenster cheese
Amy's fruit bunnies
Candy:
We do not keep candy in the house. Only during potty training did I use M&Ms as a reward. Other than that, we make homemade cookies, muffins and cake. My kids take 2 bites and are done. Even ice cream is an occasional treat. They usually reject it. I rarely offer it at home so they never really got the taste for it. However, I don't forbid them from trying it. I believe that if its off limits, it will become a delicacy for them when they can freely obtain it. By forbidding something, you are guaranteeing that it will become a coveted item. Instead, I let them try as a treat but I dont' keep it in the house. This way they are not deprived of the sugary goodness but its kept to a bare minimum.
I think that's it, at least its all I can recall for the moment. Its not a perfect diet and I do give them vitamins. They also get Cod Liver Oil and a pro biotic as I have mentioned in prior posts. From time to time I sneak in some NingXia Red to their juice. Its an amazing supplement and detox.
My plan for the future is to get my non fruit and veggie eater to drink more smoothies. This way I can add all the fruit and veggies I want and he won't even know what hit him.
I feel better getting this all out there. If I were better in the kitchen, I could eliminate ALL the processed foods on this list. Unfortunately, its hard work. Like I said before, I do my best. I try to make it as balanced as possible and as nutritious as possible for the entire family. At least my husband will eat some of the other healthy options I put before him. I hope that one day my picky eaters will decide to do so as well.....
Breakfast at picky eater central: (one of my kids has a mild egg allergy so no eggs here)
Sweet potato pancakes with farm butter and maple syrup
Eggo mini waffles with farm butter and maple syrup
Toast with farm butter and farm jam
Oatmeal with banana/strawberry puree and wheat germ
Maple and brown sugar Oatmeal (organic)
Yo-baby yogurts
Orange Juice
Cheeriosb
Fruit - bananas, apples, strawberries
Lunch in starvation nation:
Veggie burgers with raw milk cheese
Amy's margarita or spinach pizza's (or homemade pizza)
Amy's organic Mac n cheese
Organic no additive hot dogs
Almond butter and farm strawberry jam on whole wheat
Grilled raw milk cheese on whole wheat (if I can sneak tomatoes in there I will)
Grass finished hamburgers
Apple sauce - all kinds
Bolthouse farms organic juice OR
V-8 Splash juice/veggie blends (yes I have decided that they need to get veggies some way)
Dinner at the "No Way!" Diner:
Applegate farm chicken nuggets
Free range chicken parm
Alexia mozzarella sticks (organic)
Pasta and grass finished meatballs
Steamed carrots
Steamed Broccoli
Re fried beans and rice
Ian's letter potatoes
Mashed potatoes
Raw milk
Snacks:
Fruits
Pirates Booty
Veggie straws
Whole grain goldfish (does it even matter?)
Cashews
Watermelon
Earth's Best Letter Cookies - Vanilla (their favorite)
Cut up Muenster cheese
Amy's fruit bunnies
Candy:
We do not keep candy in the house. Only during potty training did I use M&Ms as a reward. Other than that, we make homemade cookies, muffins and cake. My kids take 2 bites and are done. Even ice cream is an occasional treat. They usually reject it. I rarely offer it at home so they never really got the taste for it. However, I don't forbid them from trying it. I believe that if its off limits, it will become a delicacy for them when they can freely obtain it. By forbidding something, you are guaranteeing that it will become a coveted item. Instead, I let them try as a treat but I dont' keep it in the house. This way they are not deprived of the sugary goodness but its kept to a bare minimum.
I think that's it, at least its all I can recall for the moment. Its not a perfect diet and I do give them vitamins. They also get Cod Liver Oil and a pro biotic as I have mentioned in prior posts. From time to time I sneak in some NingXia Red to their juice. Its an amazing supplement and detox.
My plan for the future is to get my non fruit and veggie eater to drink more smoothies. This way I can add all the fruit and veggies I want and he won't even know what hit him.
I feel better getting this all out there. If I were better in the kitchen, I could eliminate ALL the processed foods on this list. Unfortunately, its hard work. Like I said before, I do my best. I try to make it as balanced as possible and as nutritious as possible for the entire family. At least my husband will eat some of the other healthy options I put before him. I hope that one day my picky eaters will decide to do so as well.....
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