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The Environmental Working Group is a non-profit organization which has a wealth of valuable information available for free on their website http://www.ewg.org
Since many of us will soon be involved in the preparation of our favorite holiday foods, I thought it was important to pass on some important information from the EWG regarding the use of non-stick cookware. I encourage all my clients to discontinue the use of all non-stick cookware. See this link below for details on the latest research:
http://www.ewg.org/Healthy-Home-Tips-06?utm_source=tip6-kid&utm_medium=email&utm_content=first-link&utm_campaign=kid-health
Stainless steel, oven-proof glass, and cast iron are wonderful materials for cookware. Besides being a healthier option, you will find that preparing foods in this type of cookware gives a far better result and your favorite dishes will taste even more delicious.
Sign up for the EWG newsletter to stay posted on important updates.
I have spent most of my life living in the North East United States. The best part of living here is the change of seasons and the joy each brings. I never tire of the beautiful Autumn leaves, the slight chill in the air, and the magnificent amber sunsets.
With this change in climate comes the instinctual desire for foods different from those we relished in the warmer, Summer months not too long ago. Today I want to invite you to adapt, welcome, and embrace the change. I always recommend you choose foods that are in season. It is an approach which will reap great benefits. By eating mostly foods in season, we avoid those which have been depleted of their vital nutrients by long storage and transit time. Eat what is fresh and local as often as possible.
So now is the time for the Autumn squashes which are easy to prepare and absolutely yummy! Each one has a unique flavor all it's own. Dumpling and delicata squashes are two of my favorites. Most can be prepared in the same way as a simple baked potato. Just poke it all over with small holes using a knive and place it in a 375 degree F oven for about 45 minutes to one hour depending upon the size. It is ready to eat when very soft to the touch. Slice it down the middle, remove the seeds, and scoop out the flesh with a spoon. That's it! They are so delicious they require little or no seasoning at all.
Imagine---a piece of oven roasted chicken, sauteed or steamed kale, and delicata squash....the aroma that fills the house, the taste.....how inviting!
Happy Autumn!
Dr. Cannell really put his heart into his latest newsletter. This man has done so much groundbreaking research into Vitamin D and Vitamin D Deficiency for which he has received little or no material compensation. If you have not already signed up for his free e-newsletter, I highly recommend you do so. Here is the link to his latest newsletter which includes sited scientific studies:
http://www.vitamindcouncil.org/newsletter/pregnancy-and-gestational-vitamin-d-deficiency.shtml
The prevalence of Vitamin D deficiency is on the rise. Sunlight is our primary source of this important vitamin. Many of us live in climates where there are only a few months a year that sun intensity is sufficient to generate enough Vitamin D through skin exposure. Then there is the issue of sun damage and fear of developing skin cancer. So you can understand why Vitamin D levels have declined over the years. Rich food sources of Vitamin D include oily fish like salmon, sardines, and mackeral. Eggs are a good source too, and the yolk contains the Vitamin D which is yet another good reason to eat the whole egg!
Vitamin D deficiency has been linked to many health issues including prostate cancer, breast cancer, autism, fibromyalgia, and other inflammatory and autoimmune diseases. The list goes on and on. It is interesting to note that statistics show Vitamin D deficiencies increase the farther populations are located from the equator.
I encourage everyone to have the most accurate test for Vitamin D deficiency which is 25-Hydroxy Vitamin D or "25-OH D." I recommend this diagnostic test to each and every person who visits my office. In many cases, previously undetermined deficiencies were contributing to chronic health issues, and symptoms subsided with supplementation. It is best to have this test so your physician can determine your supplementation dosage. If you have a serious deficiency, a higher dosage is often prescribed at the beginning followed by a lower maintenance dosage once levels return to normal. Your physician will monitor your blood levels to ensure you are taking the right amount of Vitamin D.
Dr. Cannell of the Vitamin D Council has contributed so greatly to our understanding and awareness about the seriousness of this health issue. I recommend his e-newsletter to learn more about Vitamin D facts and the most current research. The March issue provides a particularly good summary:
http://www.vitamindcouncil.org/newsletter/2009-march.shtml
Vitamin D supplementation is important during pregnancy, and you should consult with your physician on what dosage to take. Here is a short video on the subject:
http://www.youtube.com/user/VitaminDCouncil
So increase your intake of Vitamin D foods and see your physician for a Vitamin D test.
Let me start off by saying that I was a fan of soy foods for a few years. For those of us with chemistry not especially-well designed to digest fats, soy seemed like a great idea---that is, until now. I am sure many of you are going to be disappointed by this post because you are happy with your soy milk, soy shake, soy protein bars, soy cheese, soy crumbles, soy cereal, and the beloved soy ice cream! I am going to present some facts here and you can decide for yourself whether you want to continue eating soy foods.
The early promotion of soy products in the U.S. was aimed primarily at vegetarians, anxious for a meat substitute, and the poor. Today this has changed dramatically as marketing of these products is directed towards the "health-conscious" consumer. The fact of the matter is, soy is big business in the U.S. This has been particularly true since 1998 when an FDA ruling permitted a health claim for soy based on research that under certain conditions it could lower cholesterol. Unfortunately, today we have an overwhelming body of published, reliable research which demonstrates that most soy foods are detrimental to your health. Further research is underway as concerns mount.
Fact: Soy protein is extremely difficult to digest due to its high content of naturally-occurring antinutrients including trypsin inhibitors, lectins, saponins and phytates.
Many people suffer from intestinal gas when eating soy foods. This may be due to the trypsin inhibitors which actually inhibit your protein digestion. Keep in mind that cooking will not eliminate soy trypsin inhibitors entirely. It may surprise you to learn that soy is actually high on the list of human potential allergens. Therefore, another likely explanation is that many individuals may be suffering from an undiagnosed soy allergy or sensitivity.
Some in the soy industry claim trypsin inhibitors don't pose a digestive problem. I would seriously disagree. Let's look at how this works. When you eat soy foods, trypsin inhibitor in the food signals the hormone CCK (cholecystokinin) to get the pancreas to secrete more digestive enzymes. If this happens infrequently, it does not tax the pancreas significantly. However, if it happens often, like in the case of those who eat soy foods mostly each day, the pancreas is quickly stressed and overburdened. Furthermore, this can lead to enlargement of pancreatic cells and an increase in the number of cells. Since soy is used extensively in the processing of foods in the U.S., it is difficult to totally avoid unless you eat a very clean, whole foods diet.
Phytates are also naturally-occurring compounds found primarily in beans, grains, and seeds. They have a purpose in nature in that they prevent premature germination and are the storage facility for phosphorus which the plant needs to grow. These phytates bind to certain minerals like zinc, calcium, magnesium and iron. This is why I highly recommend that you soak beans and most grains for several hours before cooking to remove most of the phytates. Soy contains enormous amounts of these phytates and therefore requires soaking and fermentation to remove these phytates. Phytates are pretty much intact in soy milk and its products, tofu, TVP, and soy protein isolate. Miso, tempeh, natto, and fermented soy sauce are healthy choices because they go through a process of soaking and fermentation. Phytate in the supplement form, IP6, has shown potential benefit, but it specifically must be taken between meals and other supplements to avoid binding of important minerals.
Lectins and saponins work together to create havoc in the digestive system. When eaten separately, studies demonstrate they are relatively harmless (though research is mounting that many people are lectin-sensitive), but together, as they occur in soy, they have been shown to cause serious sensitivity reactions in the small intestine. It is true that a healthy body can certainly handle a myriad of disturbances from things like lectins, saponins, and phytates, but even the strongest constitution can be affected if constantly assaulted.
Soy contains substantial amounts of manganese which is a trace mineral we need for things like growth, wound-healing, and brain function. The problem is soy contains high amounts of manganese. Some studies have linked manganese toxicity to learning disabilities, ADD, and behavioral disorders. This was revealed at a September 2000 Conference of Nutritionists, Pediatricians, and Toxicologists at the University of California at Irvine. Infants on soy formula take in approximately 75-80 times more manganese than those who are breast fed or dairy formula fed (http://72.167.254.180/2006/Daniel%20Kaayla%20MV%20article.pdf).
Fact: Soy foods contain goitrogens. These are substances that block the synthesis of thyroid hormones.
Foods like broccoli and cabbage also contain goitrogens, however, they are rarely eaten excessively and they are neutralized by cooking or fermentation. Soy foods are resistant to these methods.
The phytoestrogens in soy, primarily genistein and daidzein, have been shown to inhibit thyroid peroxidase which is involved in T3 and T4 synthesis. Interference with T3 and T4 production can lead to decreased levels of thyroid hormones. So if you are trying to increase your metabolism to lose some weight, you definitely don't want to consume soy foods. There are concerns about the estrogen effects of soy, and the results of research are inconsistent. Breast cancer patients are usually advised by their physicians to avoid soy products.
There was an alarming announcement in 1999 at the Third International Symposium on the Role of Soy in the Prevention and Treatment of Chronic Disease in Washington DC. Research showed that 2 or more servings of tofu per week in midlife would likely lead to cognitive decline, senile dementia, and brain atrophy later in life. This was based on the research of Lon R. White, MD a neuro-epidemiologist at the Pacific Health Institute in Honolulu (http://archives.starbulletin.com/1999/11/19/news/story4.html
If you are not allergic to dairy or suffer from lactose intolerance, I highly recommend you reintroduce dairy products into your diet rather than eat soy. Purchase organic, grass-fed products or locally-produced, hormone-free, grass-fed products.
There is some good news. The traditional oriental soy foods, miso, tempeh, natto, and naturally-fermented soy sauce (shoyu), are highly digestible. So if you enjoy these foods, I do recommend their moderate consumption for those not allergic to soy. Edamame, because it is the young soy bean, appears relatively safe if eaten in small amounts as they do in the oriental countries (not a bowl full). Again, keep in mind it would not be a good choice if you tend to overeat Edamame (more than a few pieces) and you are trying to increase your metabolic rate.
If you want to learn more details about the research on soy, I highly recommend The Whole Soy Story written by Kaayla T. Daniel, PhD, CCN.
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