Saturday, March 31, 2007
Okay, so we are heading out to watch persistence and power this am. Amazing athletes and right in my backyard! The California Ironman...I am tired already and I am not even entered. But I have been following a number of blogs of athletes that are really dedicated and on fire! We are going out to cheer them on.
While my aspirations do not reach ironman status, I am looking forward to my own goals and challenges. These are truly inspiring people. So, ummm...What are you doing this weekend? Whatever it may be, dig in and enjoy it!
Long training wishes and personal best dreams~ ~j
The tide recedes
but leaves behind
on the sand.
The sun goes down
but gentle warmth
on the land.
The music stops
and yet it echoes on
in sweet refrains...
For very joy
Friday, March 30, 2007
Wednesday, March 28, 2007
Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. '
Tuesday, March 20, 2007
Ummm..yikes folks! These results are astounding when there is so much information on how to prevent disease. Okay, if you are eating well, then darn it! take the survey, because I am sure they did not show up at your door. However, if you are not yet on the bandwagon, please consider some of the recommendations for the new campaign! In health & eating ~j
Americans Eating Fewer Vegetables
5 a Day for Fruits and Vegetables? No Way, Surveys Show
By Miranda Hitti WebMD Medical News
Reviewed by Louise Chang, MD
March 19, 2007 -- A new report shows Americans are actually getting worse at eating their vegetables.
This is hardly the first study to document dismal diet habits. Last week, the CDC gave U.S. adults poor marks for fruit and vegetable consumption. Now, researchers from Johns Hopkins University confirm that Americans aren't getting better at eating fruits and vegetables -- even though public health officials urge them to do so. The Johns Hopkins study shows that, among U.S. adults, fruit consumption is holding steady, but vegetable consumption is headed down -- even if you count french fries. The study appears in the American Journal of Preventive Medicine.
Fruit, Vegetable Consumption
Johns Hopkins University's Tiffany Gary, PhD, and colleagues reviewed data from two national health surveys.
- The first survey, conducted from 1988 to 1994, included nearly 15,000 U.S. adults.
- The second survey, done between 1999 and 2002, included about 8,900 U.S. adults.
In both, participants reported everything they had eaten during the previous 24 hours. Then researchers checked how many people met these goals:
- Two or more servings of fruit, including fresh fruit, dried fruit, and 100% fruit juice
- Three or more servings of vegetables (fried potatoes count, eeew).
These goals have been touted since 1991 as part of the national campaign to get Americans to eat at least five servings of fruits and vegetables a day. But apparently, most people aren't heeding the message.
Few Met Goals
In the earlier survey, 27% of participants met the fruit consumption goal vs. 28% in the later survey. But the percentage meeting the vegetable consumption goal fell from 35% in the earlier survey to 32% in the one started about a decade later.
Fruit consumption basically stayed the same while vegetable consumption dropped slightly, note the researchers. In addition, vegetable eaters appear to be in a bit of a rut. They tended to eat several servings of the same vegetable, showing little dietary diversity.
In each survey, only 11% met both goals. Whites, college graduates, older adults, and people with higher incomes were more likely to meet the goals for fruit and vegetable consumption.
Today, the nonprofit Produce for Better Health Foundation launched a national effort to promote fruit and vegetable consumption. The campaign, called "Fruits & Veggies -- More Matters," encourages Americans to eat more fruits and vegetables. The U.S. Department of Agriculture (USDA) gives these tips to help you meet your fruit and vegetable goals:
Keep a bowl of fruit handy.
- Go for variety.
- Serve a salad with dinner.
- Add beans to chili or soup.
- If you're ordering pizza, add some veggie toppings.
- Put chopped vegetables in pasta sauce or lasagna.
- Dip fresh fruit in low-fat yogurt or pudding.
- Dip raw veggies in low-fat salad dressing.
It can be a challenge to get kids to eat fruits and vegetables, according to a survey of 1,000 U.S. moms conducted as part of the "Fruits & Veggies -- More Matters" campaign.
In the survey, more than 70% of moms gave their children grades of "A" or "B" for eating fruits and vegetables. But nearly 30% gave their kids and teens grades of "C" or lower for fruit and vegetable consumption. Those mothers said their children were tempted by other foods and weren't interested in eating fruits and vegetables.
If that sounds like your family, here are solutions offered by the USDA:
- Set a good example with your own diet.
- While shopping, let kids pick a new fruit or vegetable to try.
- Kids often like foods served separately, so don't mix vegetables on their plate.
- Offer children a choice of fruits at lunch.
- Top kids' cereal with berries or a smiley face made of sliced bananas for eyes, raisins for a nose, and an orange slice for a mouth.
- Use cut-up vegetables as part of afternoon snacks.
- Let kids decide on the dinner vegetables or what goes into salads.
- If children are old enough, let them help shop for, clean, peel, or cut up fruits and vegetables.
- Whether you have kids or not, pay attention to food safety.
- Wash your hands before cooking or eating, and wash fruits and vegetables in clean, running water.
- Keep fruits and vegetables separate from raw meat, poultry, and seafood, and heed the expiration dates on canned and frozen items.
Monday, March 19, 2007
Enjoy today's news...this is a great plug for exercise, but it holds true for nutrition just as well. Each nutrient is processed inside the body and either supports health or the decline of health. What a great combination for wellness. Pay attention, it's your choice! ~j
Parade Magazine 3/20/07
New research reveals surprising facts about our changing bodies. You Can Stop ‘‘Normal’’ Aging
By Dr. Henry S. Lodge
Published: March 18, 2007
From your body’s point of view, “normal” aging isn’t normal at all. It’s a choice you make by the way you live your life. The other choice is to tell your cells to grow—to build a strong, vibrant body and mind.
Let’s have a look at standard American aging. Barbara D. had a baby when she was 34, gave up exercise and gained 50 pounds. Exhausted and depressed, Barbara thought youth, energy and optimism were all in her rearview mirror. Jon M., 55, had fallen even farther down the slippery slope. He was stuck in the corporate world of stress, long hours and doughnuts. At 255 pounds, he had knees that hurt and a back that ached. He developed high blood pressure and eventually diabetes. Life was looking grim.
Jon and Barbara weren’t getting old; they had let their bodies decay. Most aging is just the dry rot we program into our cells by sedentary living, junk food and stress. Yes, we do have to get old, and ultimately we do have to die. But our bodies are designed to age slowly and remarkably well. Most of what we see and fear is decay, and decay is only one choice. Growth is the other.
After two years of misery, Barbara started exercising and is now in the best shape of her life. She just finished a sprint triathlon and, at 37, feels like she is 20. Jon started eating better and exercising too—slowly at first, but he stuck with it. He has since lost 50 pounds, the pain in his knees and back has disappeared, and his diabetes is gone. Today, Jon is 60 and living his life in the body of a healthy 30-year-old. He will die one day, but he is likely to live like a young man until he gets there.
The hard reality of our biology is that we are built to move. Exercise is the master signaling system that tells our cells to grow instead of fade. When we exercise, that process of growth spreads throughout every cell in our bodies, making us functionally younger. Not a little bit younger—a lot younger. True biological aging is a surprisingly slow and graceful process. You can live out your life in a powerful, healthy body if you are willing to put in the work.
Let’s take a step back to see how exercise works at the cellular level. Your body is made up of trillions of cells that live mostly for a few weeks or months, die and are replaced by new cells in an endless cycle. For example, your taste buds live only a few hours, white blood cells live 10 days, and your muscle cells live about three months. Even your bones dissolve and are replaced, over and over again. A few key stem cells in each organ and your brain cells are the only ones that stick around for the duration. All of your other cells are in a constant state of renewal.
You replace about 1% of your cells every day. That means 1% of your body is brand-new today, and you will get another 1% tomorrow. Think of it as getting a whole new body every three months. It’s not entirely accurate, but it’s pretty close. Viewed that way, you are walking around in a body that is brand-new since Christmas—new lungs, new liver, new muscles, new skin. Look down at your legs and realize that you are going to have new ones by the Fourth of July. Whether that body is functionally younger or older is a choice you make by how you live.
You choose whether those new cells come in stronger or weaker. You choose whether they grow or decay each day from then on. Your cells don’t care which choice you make. They just follow the directions you send. Exercise, and your cells get stronger; sit down, and they decay.
Men like Jon, who go from sedentary to fit, cut their risk of dying from a heart attack by 75% over five years. Women cut their risk by 80%—and heart attacks are the largest single killer of women. Both men and women can double their leg strength with three months of exercise, and most of us can double it again in another three months. This is true whether you’re in your 30s or your 90s. It’s not a miracle or a mystery. It’s your biology, and you’re in charge.
Dr. Henry S. Lodge is on the faculty of Columbia Medical School and is co-author of “Younger Next Year” (Workman).
Friday, March 16, 2007
What's Inside: One ingredient in the Twinkie is described as 'food-grade plaster of Paris'
View related photos
By Anne Underwood
Newsweek: March 5, 2007 issue - As Steve Ettlinger dropped down a Wyoming mine shaft, plummeting 1,600 feet in an open-mesh cage, he wondered how many other food writers had ever donned hard hats and emergency breathing equipment in pursuit of a story. But it was too late to turn back. He'd promised his editor a book tracing the ingredients in a Hostess Twinkie to their origins—and one of them was down this shaft. At the bottom, he and his hosts climbed into an open Jeep and hurtled for 30 terrifying minutes through pitch-black tunnels. Their destination: the site where a mineral called trona—the raw ingredient of baking soda—was being clawed out of a rock face by giant machines. "To say that this does not suggest Twinkies or any other food product would be an understatement," observes Ettlinger. "There you are at an open rock face, wondering why they do all this for the sake of a little snack cake."
If you've ever puzzled over why packaged foods contain "polysorbate 60" or "mono and diglycerides," Ettlinger's new book, "Twinkie, Deconstructed," is a treat you'll want to try. Chapter by chapter, Ettlinger—the author of previous food books like "Beer for Dummies"—decodes all 39 ingredients in the little crème-filled cakes. He explains their uses and the processes by which raw materials are "crushed, baked, fermented, refined and/or reacted into a totally unrecognizable goo or powder with a strange name," which then appears on a label full of other incomprehensible and barely pronounceable ingredients. Unraveling it all was a major undertaking—and Ettlinger received no help from Hostess and its parent company, Interstate Brands Corp., despite appealing directly to the Vice President of Cake.
At the heart of the book is the fundamental question: why is it you can bake a cake at home with as few as six ingredients, but Twinkies require 39? And why do many of them seem to bear so little resemblance to actual food? The answer: To stay fresh on a grocery-store shelf, Twinkies can't contain anything that might spoil, like milk, cream or butter. Once you remove such real ingredients, something has to take their place—and cellulose gum, lecithin and sodium stearoyl lactylate are a good start. Add the fact that industrial quantities of batter have to pump easily through automated tubes into cake molds, and you begin to get the idea.
What Exactly Is In a Twinkie?
Even so, it can be unsettling to learn just how closely the basic ingredients in processed foods resemble industrial materials. Corn dextrin, a common thickener, is also the glue on postage stamps and envelopes. Ferrous sulfate, the iron supplement in enriched flour and vitamin pills, is used as a disinfectant and weedkiller. Is this cause for concern? Ettlinger says no, though you wouldn't want a diet that consists solely of Twinkies. Ultimately, all food, natural and otherwise, is composed of chemical compounds—and normal ingredients like salt have industrial applications, too. Still, it gives you pause when he describes calcium sulfate, a dough conditioner, as "food-grade plaster of Paris."
In the end, you may learn more than you really wanted to about the Twinkie-Industrial Complex, as Ettlinger calls it. But you will never read a label the same way again.
© 2007 Newsweek, Inc.
Wednesday, March 14, 2007
Monday, March 12, 2007
Leading Organic & Natural Foods Retailer & Wholesale Distributor Will Test All Their Private Brand Labels for GMO Contamination
This is an opportunity to make some significant changes Since GMO is infiltrating the non-GMO organic foods, measurements and testing will tell a story. Whole Foods private label, Eden foods and Lundberg Farm are all on board with this testing. The fact that they are finding GMO in fields and countries where it has not been planted nor is wanted is awful. Monsanto is going after small farmers telling them that they are owed compensation when the farmer doesn't want the modified crop, and the land is now contaminated! It is an outrage! Many farmers have lost their livelihoods, long time family farms and dignity after being crushed by the Monsanto Giant.
Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods
Jerry Garcia's wife, Debrah Koons Garcia, produced a wonderful documentary called 'The Future of Food'...very powerful portrayal, if you have the means to see it, I recommend it is worth your time!
Living non-GMO today! ~j
Sunday, March 11, 2007
Just last year, the European Union passed a directive dictating that personal care products must be free of chemicals known or strongly suspected to cause cancer, genetic mutations, or birth defects. As a result, over 1,200 chemicals were banned. But almost all of them are still authorized for use in the United States. The Food and Drug Administration (FDA) does not require makers of shampoos, soaps, or deodorants to test products for safety before they're sold. Among the roughly 10,500 ingredients used in personal care products, only 11 percent have been evaluated for safety.
Learn about the possible effects of using bath and beauty products containing questionable chemicals and how to avoid those products.
To chemical free cleanliness...~j
Friday, March 09, 2007
Is Your Body Truly a Temple?
Paul tells us: "What know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your own? For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God's." (1 Corinthians 6:19-20)
Primary to optimal health is how we treat our physical body — what we eat, how much and how well we sleep, and how much stress we encounter. After all, it's hard to focus on the spiritual when your body is crying out for help, whether due to disease, obesity, or lack of energy. What steps have you taken this week to treat your body as a sacred and important place?