Talk about overreacting!

Autoimmune disorder put simply, is the body overreacting to an infiltrator such as a microbe, allergen or toxin. ( Sometimes this “infiltrator” can be even one’s own cells or cellular proteins.) In a review in the New England Journal of Medicine, it was acknowledged that “even in a genetically predisposed person, some trigger, an environmental exposure, or change in the internal environment — is usually required for [autoimmunity].” Our body reacts to the offending source then overreacts and attacks its own healthy cells. In turn our society overreacts in attempts to manage the disease. Additionally, we make an effort to produce healthier food but we overreact with this too and pour pesticides on our healthy foods hoping to increase production. We over-vaccinate, over-medicate, over-stimulate and over-indulge on a daily basis then wonder why the numbers of those diagnosed with autoimmune diseases is rising. We accept or desire a quick fix rather than adjusting to a preventative lifestyle.

Hippocrates, deemed the father of modern medicine, gave us a blueprint for whole body healing yet somewhere along the way we lost sight of his vision. In his time disease was considered, by many, a punishment inflicted by the gods. Hippocrates separated the discipline of medicine from religion, believing and arguing that disease was the product of poor environmental factors, diet, and living habits. His medical approach was based on “the healing power of nature”. Daily, we ignore his strongest declaration; “let food by thy medicine: medicine be thy food”. Over time we become chronically ill or develop chronic and in some cases life threatening allergies, then turn to our physicians to help us with our existing ailments; these are the very physicians who take an oath based on Hippocrates teachings, in part stating; “I will prevent disease whenever I can, for prevention is preferable to cure”.

So how do we prevent disease in a world bombarding our bodies with toxins in everything we consume, inhale, wear, or apply? First off, it’s time we started putting together pieces of the puzzle. We need to pay attention to the statistics over the last ten to twenty years of the incidences of cancer and autoimmune disease. Are we getting better or are we getting worse? This is a simple quandary to work through: if we are getting worse with all of our technological advancements in healthcare and food production, then we need to rethink the standard approach and to start looking for solutions that will not contribute to an assault on our already overloaded immune systems.
There are a multitude of precursors to autoimmune disease and the combining factors are different for each individual, but the aggregates are hauntingly familiar to those of heart disease and cancer. They are: Family history, Gender, race and aging, bacterial or viral infections, toxic metal exposure/vaccinations/immunizations, toxic chemical exposure/pesticide contamination, stress and smoking. 
 
Family History

Most people do not know what qualifies as an autoimmune disease so how would they even know if they have a family history of this disorder. Even more puzzling is vulnerability to the disease can be from a familial link, yet the manifestation can be of a totally different form. For example; a parent may have had lupus, but you may develop rheumatoid arthritis in your lifetime simply because your family has a multitude of gene mutations that make you susceptible. However, this does not mean that you will certainly develop an autoimmune disorder— but, if someone in your family has one, you should keep this in mind and make record of it in your family medical history.

Gender, Race and Aging

Autoimmune disease is marked as one of the leading causes of death in women and they are three times more susceptible to the disease than men. Hormones are thought to be a contributing factor to the increased exposure to the disorder. African American, American Indian or Latinos are at higher risk for certain autoimmune disorders such a lupus, and Caucasians show a predisposition to thyroid disease. Age is also a contributing factor where young to middle age seems to show greater numbers of those affected by these diseases; however, risk of rheumatoid arthritis increases with age.

Bacterial or Viral Infections

Chronic bacterial or viral infections are a predominant factor of autoimmune disorders. Unfortunately they do not always provide a definite link, and as a result, often times remain undiagnosed until more symptoms arise. During this time the affected patient can be at risk of overmedication in an attempt to control chronic infections.

Toxic Metal Exposure/Vaccinations and Immunizations

“Aluminum, formaldehyde, and mercury, all of which have a part to play in autoimmune disorders, are all found in the various vaccines we are given from infancy on. Some are found in our water, food containers, food products, cosmetics and dental work. Learning more about the formulations of vaccines and immunizations given to us, plus knowing the ingredients and byproducts of all that we consume, is a great start to healthier living.

Toxic Chemical Exposure/Pesticide Contamination

Our conventional produce is [absolutely] covered with pesticide residue and this fact is irrefutable. Based on information put out by the USDA, our produce is allowed to contain pesticide residue as long as it does not exceed a certain “tolerance” level. So the bottom line is that we are consuming pesticides by the multitudes on the various forms of produce we purchase. This means that if you already suffer from an autoimmune disorder you will quite possibly be worsening your condition by eating certain types of fresh produce. I do not recommend you avoid these particular items altogether; just try to buy them organically grown as (this way) you can cut down on the amount of contamination you take in. Avoidance of chemical overexposure must also be avoided in our environment. Kitchen, bathroom, laundry and personal items are all made in environmentally friendly versions so there is no reason for exposure to unnecessary contaminants. If you are already affected by autoimmune disease then switching to these products is crucial.

Stress and Smoking

These two factors are deadly enough on their own, but in combination with one another, health risks are multiplied tremendously! There is presently a multitude of information available which proves that nothing beneficial can be gained from smoking, so cutting it out, although difficult for some, is absolutely the healthiest choice. Stress is not as easily avoided, but working a stress management exercise into your everyday routine is your best bet to combating the negative effects of this overly prevalent irritant.

Action vs. Overreaction

“Approximately 50 million Americans, (i.e., 20 percent of the population or one in five people), suffer from autoimmune diseases. http://www.aarda.org/q_and_a.php .  These diseases target the very young and the old, but few are spared from the potential to exposure. There are many theories about the cause and treatment of autoimmune disease; none are conclusive and there is no cure to date. However, this does not mean you can’t decrease your chances of getting one, or manage the disease if you have one. While there are several healthy options available to assist with this effort, there are still not enough. We are slowly starting to get the message that we need to take action to make necessary changes in our food and healthcare system as it exists. For dietary changes alone, we should convince our insurance companies to pay for a once a year visit to a Certified/Licensed Nutritionist and to make certain our diets are monitored. Voting for representatives with an environmental protection/sustainability plan in their policy is crucial to the effort; also–supporting local organizations tackling these issues is important as well. 

Much of the work is already being done for us by those working in the field, and by those doing their homework, so at the very least we can assist with the outcome by our buying choices alone. Purchasing healthy versions of all that goes in on or around our bodies will make our concerns clear to those that market to the general public. In addition, we can sign our names to a multitude of petitions circulating online. These petitions are written to fight for our rights to protect our environment and our health. This minor task will be worth the effort; after all, this is the only life we are given and someone we know and love may also be affected by one of these terrible diseases– so prevention and protection is key. Our bodies are “talking” to us through their oversensitivity and overreaction to the various poisons in our environment; the problem is, we just haven’t been listening. The time has come to pay attention, stop all the “talk”, and start to take action! It is the only life we are given – did I say that already?

Eat it in the RAW!!

“I’ve made up my mind” I announce as I enter the room where my husband is quietly trying to read his newspaper. “Again, about what this time?” he mutters not bothering to even look up or stop reading. “Well, I have decided to eat all my meals in the raw from now on!” “Really!?” he says finally putting down his paper and peering out over his reading glasses. A very cheeky grin starts to spread slowly across his face as I continue with my revelation. “Yes” I state emphatically. “I have always been intrigued by the thought of eating in the raw, you know, the sheer naturalness plus the visual perfection of it all. There are so many others doing it and it’s become a big trend.” My husband now gets up, approaches me, and slowly draws me into an embrace. His eyes shining he states; “Well, I’d love to do this with you if you don’t mind.” “Really?!” I reply. “Somehow I thought you’d object to the idea; of course I don’t mind; this will be lots of fun!” “Just until I get used to it I’d prefer to start off slowly at home if that’s ok by you.” “Anything you say darling.” He says as he leans in for a sweet kiss. “Perfect, it’s settled then!” “After we try a few meals at home we can start looking for raw food restaurants in the area and get some more recipe ideas from them; maybe even take some classes on how to prepare raw foods.” “Raw foods!!?” he exclaims. “Yes, of course, exactly what did you think I’ve been talking about?” “Oh, never mind.” He grunts, and he goes back to reading his paper. “Hmpf, I’ll never understand that man” I mutter to myself and go straight to the computer to start my research.

 

That was how my journey to find out as much as I could about raw foods commenced— but chronic indigestion is what drove me to actually make some dietary changes. Until this point my limited knowledge on the subject was to avoid raw food in any form other than fruits, certain vegetables, and sushi. Having just entered middle age I find I can no longer enjoy eating certain foods due to digestive difficulties, so risking a bacterial infection from uncooked foods was what I mistakenly thought I was avoiding. This fear kept me from researching the topic further, but I knew I needed to change something, because my diet as it exists is very healthy, yet I was still having problems.
 

As with most other topics I always do some research before making any changes. In my research I learned; a raw food diet should be treated like any other diet. A visit to your doctor to get a complete physical is recommended. If your insurance company pays for one free physical a year and you decide to devote one year to making a change in your eating habits (which is a sensible time frame for any diet) then you will have a point of reference and actually see the recorded changes in blood work and other tests.

 

Raw Fruits and Vegetables

 

I started my search on the topic of raw produce. My first findings were cautionary– especially concerning gastrointestinal problems. I learned to avoid most acidic produce in the beginning and to not overdo dried fruits, as they can produce excess gas. I also learned that my diet may initially make me feel ill; headache, indigestion, rashes, diarrhea, acne breakouts – crikey! I thought I was switching to this diet to get healthier! Upon reading further, it was explained that as the body starts to detoxify itself it releases poisons that are accumulated in fat. Once on a raw diet we naturally start to lose weight and release toxins that are built up over a lifetime. After this cleansing time our energy level starts to increase and we lose the cravings for unhealthy foods. I also learned is it wise to start incorporating raw foods slowly into your diet; the ideal——-to reach approximately 90%.
 

There are foods that can be digested better with some light cooking. A common misconception is that raw foods always have to be served cold. In actuality the temperature of some foods can be brought to 104 degrees and still be considered raw. Fermented foods are a very healthy choice when on a raw food diet, and consuming raw cultured vegetables can add beneficial bacteria that can help your intestines digest foods consumed. Blending vegetables and fruits into smoothies is also a sufficient way to add fresh products as well as to assist in the breakdown process of cellulose fiber, which can be difficult to breakdown for those of us with weakened digestive systems. It is even easy to eat out when on a raw food diet, as most restaurants have a salad section on their menu. Just make sure that you make a healthy choice on dressing, or even better—-bring your own. Raw food diets can be tailored to your individual needs; just devote some time to research, and as with anything else, don’t go overboard, especially in the beginning.

 

Raw Milk and Dairy Products

 

On the subject of raw dairy it is difficult to make anything but an educated yet consequential choice. In a perfect world our livestock and the feed they consume would be healthy, thereby lessening their risk of bacterial contamination and weakened immune systems. However, it is far from a perfect world and there are many bumps in road and questions to ask when attempting to source and consume raw milk. First off, finding a state that allows the sale of raw dairy for human consumption is difficult. The current laws regarding raw milk are as follows: Retail sales are legal in 10 states; on-farm sales are legal in 15 states; herd shares are legal in 4 states-and there is no law on herd shares in 6 states; pet food sales are legal in 4 states—– (implying that human consumption is feasible). http://www.realmilk.com/whichchoose.html
 

Raw milk is a product that should go through the minimal amount of travel and processing. Ideally it should be sold straight from a legitimate farm (after passing tests) and taken directly home. The farm should be well established and adhere to the ultimate safety standards plus the testing procedures to check for bacterial contamination. The benefits from an untainted product are numerous; if you are a diehard dairy consumer it is well worth the research process to find a local certified organic dairy farm. 

 

We are the only mammal that continues to drink milk past infancy and have developed diverse methods of processing this product. We have altered it from its natural state to make it palatable and useful in our culinary procedures. Yet for some, something in the pasteurizing procedure makes this product, even in its many altered forms, difficult to digest. In my research I discovered that those who switch to raw milk and other raw dairy products have fewer incidences of digestive upset. These people also do experience other health benefits from nutrients that are present which are not destroyed by the heating process. There are many nationwide consumers enjoying the health benefits from eating organic and tested raw dairy products. They are exercising their freedom of choice and perhaps even performing health experiments on their own bodies. Given the circumstances, (i.e., of a local organic dairy farm), I would make this choice for myself but not my children, as I understand the risk of *bacterial contamination to be higher for those under 20 years of age. I encourage you to research both sides of the argument, (just as I hope you would do for anything you put in or on your body), then decide for yourself. *As with any of my previous advice, if you are in doubt or in ill health, consult a physician prior to experimentation. (*disclaimer)

http://www.rawmilkusa.com/rawmilk.html;

http://www.cdc.gov/Features/RawMilk/

http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm

 

Raw Honey

 

“The secret of my health is applying honey inside and oil outside”

 

Democritus, (philosopher rumored to have lived 109 years)

The recorded health benefit of honey stretches back centuries. It is a well known remedy for allergy relief; I have used it myself to assist in the control of allergy related asthma. Wound care is among its uses, as well as it is an internal relief for ulcers. Honey can be used from many forms, such as raw, pasteurized, ultra-filtered, (most common for supermarket use), comb honey and more. Raw honey and comb honey are generally unheated and minimally processed to retain all the nutrients and enzymes naturally present. The heating process for honey can kill many beneficial factors, darken its color, and alter the taste.

The risk of consuming raw honey is not much different than commercial grade honey. Botulism can seriously affect infants one and a half years old and under, due to immature digestive systems; It can be fatal to adults as well, especially those with severely weakened immune systems. A spoonful of unprocessed honey on an empty stomach works wonders for the digestive tract and the “healing” process due to antibacterial properties inherent in the honey. It also works as well as beneficial bacteria to assist in digestive imbalance. Just as with all raw foods, the heating process for honey can destroy many of its healing properties. Remember- it is up to you to make your own decision and do some research based on your particular ailment. This is the reason you need to *see your physician before you start any diet program to make certain you are physically fit for it. (*disclaimer)

 

The Raw Deal

 

When attempting to eat naturally, making certain you source as many of your raw products from local farmers is critical to the process. Knowing your farmer and asking the right questions can make all the difference in the world to feeling comfortable with your food choices. This is a security we are not afforded in our fast, over-processed food world. It is all well and good to have our leading food agencies tell us we are protected, yet most days from these very agencies, I get reports in my inbox regarding food recalls due to tainted product (processed and approved product mind you) and my security level goes down the tube. 

 

It is all too common to wait until our immune systems are down or we are experiencing chronic problems, such as severe indigestion, before making any form of lifestyle change. We slowly poison ourselves over a lifetime, then expect modern medicine to save us– rather than inconvenience ourselves by adopting a whole body-healing attitude. I must equally be clear in stating; I am not suggesting anyone go by my word or any one word alone on the subject of raw food – this is not dogma. I merely expose some of what I and others believe to be half truths or myths regarding the state of our current food system. Our overall health starts with the digestive tract and it is also where most things begin to go wrong due to nutritional imbalance. No matter how healthy we think we are eating, if we are not on an organic diet, we continue to absorb many toxins through food and drink, plus- ditto via medications we may be taking. This deadly trio can lead to chronic disease, which may result in an increase of medications. Combined with the pesticides, hormones and antibiotics on our conventional foodstuffs, we are slowly poisoning our systems from the “outside in”. The way the current food system is structured, in order to produce the food volumes we are led to believe we need; many things- good and natural- in products from our animals and plants are depleted. We over-medicate our animals to keep them free from disease, over-process our food to keep it free from disease, and over- medicate ourselves to keep us free from disease; this becomes an unending and unhealthy cycle.

 

All of these poisons are incorporated and brewed in the digestive tract, and instead of making the necessary dietary changes, we seek a quick fix from pills for inevitable problems. Our society creates laws that treat us like children by regulating our food choices, and what really bothers me about the world we live in, is our level of hypocrisy. In our backward view, it’s perfectly legal to advertise, sell and consume alcohol and cigarettes, provided a warning label is placed on the product. Both of these items are dangerous and can make one sick by weakening the immune system through the destruction of vital organs. As reported by one of our leading authorities on disease; in 2007, the estimated deaths from lung cancer was 158,683 and deaths from cirrhosis of the liver was 29,165— and despite all the warning labels, these industries are still booming thanks to clever yet dubious advertising campaigns. If farmers were as degenerate in their desperation as those in the cigarette and alcohol industry, then the consumption of raw foods would be prevalent thanks to likewise chicanery. Equally disturbing are the anti-depressant commercials with their overwhelming disclaimers rapidly stating the dangerous side effects of these perfectly legal drugs.

 

http://www.cdc.gov/nchs/fastats/liverdis.htm http://www.cdc.gov/cancer/lung/statistics/index.htm

The aforementioned miscommunication with my husband really got me thinking; if we marketed our healthy products like our unhealthy ones, I believe we would easily convert to making better food choices. I bet it wouldn’t take long to change legislation on certain raw foods with sexually charged commercials promoting these products. Imagine this: A beautiful young woman with a fantastic body; teeny milk maid costume thirstily gulping down a glass of raw milk; flash of pearly whites and a “Raw milk is whole body goodness” tagline. How about an ad with youthful nudists down on the farm, and farm store, stocking shelves and coolers with raw products; all things not allowed to be shown are carefully concealed behind bushes baskets and shelves. The beautiful, happy and healthy farm workers go about their business selling their healthy wares to an unending line of customers eager to try these raw products. The tag line reads: “Welcome to Bare Acres Organics where everything is better in the raw”.

 

The attention and money paid in response to the visual gratification practically guarantees the industry would flourish. If we applied this technique to all healthy, unprocessed foods, it would mean lower prices for healthier foods; demand for fresh vegetables would increase at the very least, and curiosity would be piqued enough for some to start the research process of raw food diets on their own. According to the current advertising standards, all you need are disclaimers to shield you from lawsuits and you can promote almost anything. You see— it’s all in the marketing, I mean, if they can sell us the junk they do now, and make us believe it is good for us, then marketing good food should be easy. All we need to do is educate ourselves and get the “raw truth” on the subject of food, as it was meant to be consumed, or at least as close to that form as possible without removing all the goodness nature intended to be absorbed. 

 

Of course this “in the raw”, marketing concept would never work for collecting raw honey! Hmmm….guess I’ll have to go back to the drawing board on that one!

Plant Fruit Trees!

"Green Spaces make people happy but productive green spaces make people happy AND healthy!!" If you are going to plant a tree, make it a fruit tree. Even if you can't eat all the produce yourself, quite often your local farm stand will "buy" this wonderful locally grown food from you; thereby stimulating the local economy!  It just makes sense!

http://guides.eartheasy.com/grow_fruit_tree.htm

To the NINES!!!

"...phrase to the nines, meaning 'to perfection, to the greatest degree'." BUY ORGANIC PRODUCE - EAT TO THE NINES!!

http://peacemealproject.com/2012/06/08/produce-labels-decoded-gmo-organic-or-conventional/

http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateC&navID=ConsumerInfoLinkNOPFAQsHome&rightNav1=ConsumerInfoLinkNOPFAQsHome&topNav=&leftNav=&page=NOPConsumers&resultType=&acct=nopgeninfo

http://www.organicconsumers.org/

http://www.ewg.org/foodnews/guide/

In the Name of Food Solidarity!

http://www.agprofessional.com/news/Urban-farming-is-an-urban-myth--163861346.html

“Those that say it can’t be done should get out of the way of those doing it” Chinese Proverb

Urban agriculture enthusiasts are not claiming to feed the world; that would be as ludicrous a thought as believing Big Ag can do the same. No matter how much those attempt to force the issue through monoculture and field crops; nature will insist on providing what she can, when she can under the conditions she has been given, combined with those she creates herself.

Urban agriculture activists simply contribute to a stellar example of Food Solidarity. Learning to work together to each provide a solution to the puzzle of our food security issue is admirable. Consistently searching for innovative growing methods that help (not hurt) the ecosystem is brilliant.

Kudos to those unwilling to be deterred by yet another naysayer, who's time and words are wasted on those willing to take the chance and offer a unique approach to not just feeding the public but educating them as well, so they might learn to feed themselves.

Sorry Mr. Hladik - in the name of Food Solidarity we remain unswayed - next!!

Stevia: A not so sweet history

There is nothing I love more than a good story assignment that leads me to uncover the benefits of a naturally grown product but to uncover a controversy in the process; puts me in my element.  My mission seemed simple – write an article about a sweetener that is good for diabetics; easy, right? Oh no! You see what I uncovered is the perplexing and not so sweet history of the herb stevia rebaudiana.

“The genus stevia consists of 240 species of plants native to South America, Central America, and Mexico, with several species found as far north as Arizona, New Mexico, and Texas. They were first researched by Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve), from whose surname originates the Latinized word stevia.  It is believed, human use of the sweet species S. rebaudiana originated in South America.” (1) This wild shrub deemed kaa hee (honey leaf) by Guarani Indians of regions in South America was a sweetener used as an addition to drinks or simply chewing the leaves and its history shows continued use throughout many centuries.

The official discovery of Stevia however, is credited to a Swiss botanist; Dr. Moises Santiago Bertoni, director of the College of Agriculture in Asuncion.  Dr. Bertoni, also an explorer learned of the herb in 1887. While out on expedition, native guides introduced the herb to Dr. Bertoni, however, as the plant was growing outside of its natural habitat he was unable to relocate the herb for twelve years; even then only to be presented with a few dried leaves from which he could study.

Once rediscovered Dr. Bertoni announced this Stevia genus in the Aununcion botanical journal it was then named in honor of Paraguayan chemist Rebaudi who was the first to extract the sweet constituent from the plant. In 1903 a live plant was given to Bertoni by a parish priest and he was finally able to perform a complete study on the plant.  So arrived the genus deemed Stevia rebaudiana Bertoni.  By 1913 Bertoni realized he had not found a rare species in this plant but conversely a widely known and well used herb throughout much of North and South America. 

In 1918 stevia was introduced to the US Department of Agriculture and three years later was promoted as a “new sugar plant” and deemed an “ideal and safe sugar for diabetics”. However, the commercial potential of this herb was not unbeknownst to others who were “less than happy about it”. “In 1913, a report from the official public laboratory of Hamburg, Germany, noted that; specimens received are of the well-known plant which alarmed sugar producers some years ago.”   (2) Little attention was paid to the herb until 1931 when stevia became a commercially viable product after two French chemists isolated glycosides; the sweetening compounds in the herb these were named stevioside and rebaudioside; they are 250-300 times as sweet as sucrose, ph stable, heat stable, and non-fermentable.

The numerous health benefits of this sweetener were quickly being discovered yet it took several decades until it became adopted for the commercial market. In the 1970’s in an effort to rid their food supply of artificial sweeteners such as cyclamate and saccharin which were suspected carcinogens the Japanese turned to stevia products as a replacement. Stevia was sold all over the world including the United States. By 1994 the Japanese demand for the product was responsible for 40% of the sweetener market.

Studies have shown stevia has anti-ageing properties and can aid in the reduced risk and control of diabetes, ADHD, hypertension and obesity mostly due to its low glycemic index. The Glycemic index ranking provides us with a guide to rate how certain carbohydrates affect our blood glucose levels (usually within two to three hours after eating); this scale is a ranking from 0 to 100.

More recent medical research has shown; stevia has but a minor effect on blood glucose, even enhancing glucose tolerance; therefore, it is well received as a natural sweetener for diabetics and those on low carbohydrate diets. Its Glycemic index is zero which in the simplest terms means the sweetening properties of this herb contain no carbohydrates therefore it has no effect on blood glucose. In fact the many nutrients found in the leaves are believed to help regulate blood sugar. 

Having read of the positive attributes of this healthy sweetener I began to question why we are only now seeing a mainstream push for the advertisement of this beneficial herb. What I discovered is the fight for this product has been an arduous and completely obscure process. Despite its great reputation the US was still hesitant to allow the product to compete with patented artificial sweeteners.

In the 1980’s stevia in the US was not yet able to be labeled a sweetener. As it turns out it is not possible by law to hold a patent on a naturally occurring substance.  Call it coincidence but by1991 after an anonymous complaint (seriously?) the FDA labeled stevia as an “unsafe food additive” and applied import restrictions.

Now please keep in mind the FDA is the same organization that in 1990 banned all use of the amino acid L-tryptophan, this product was being used to treat depression, with great success.  Within four days of the near eradication of L-tryptophan came the first news release “praising the virtues” of Prozac what would become the first of many widely used prescription only depression medications. Oh but forgive me as I digress.

Stevia remained banned until 1995 when it was allowed to be sold as a dietary supplement, not a food additive. We now see it commercially sold under trade names as a result of a plea to the FDA by Cargill, a multinational billion dollar agricultural commodity distributor, requesting the right to use rebaudioside-A. 

In 2008 the FDA deemed Rebaudioside-A “GRAS” (generally recognized as safe). As stated in the notice: “Cargill concludes that, based on the totality of the available data on rebaudioside A and on other steviol glycosides, rebaudioside A is safe under the conditions of its intended use”. Even with the granted GRAS status the FDA made its own statement regarding the product “the agency has not, however, made its own determination regarding the GRAS status of the subject use of rebaudioside A purified from S. rebaudiana (Bertoni) Bertoni”. (3)

It seems Cargill is the protagonist of this tragic story yet true to tragedy form there are no real heroes. They took the initiative to push and responsibility for the outcome of a new market for their sweetener. As it turns out the sweetener is purified with their own formula under the trade name Rebiana. This formula has been reported as having traces of ethanol and methanol; also erithrytol a sugar alcohol made from genetically modified corn.

So how do we protect ourselves against a tainted product and in whom do we put our trust? Again, it is left to us to read every label and do our own research regarding most products consumed; even the ones marked “all natural” or promoted as safe. This seems quite a lot of fuss over such a simple little herb; and how does one go about finding a pure form of stevia.

Stevia is a relatively easy perennial to grow and harvest from your own backyard; as opposed to sugarcane, sorghum or beekeeping for honey.  The plant tolerates most growing climates and can be grown in raised beds or container gardens.  Harvest can be a breeze and air tight storage of the dried leaves can provide you with a product that can last years. While a home garden crop may not provide an entire sweetener supply; it certainly can be a reliable supplement to commercial purchases.  

Not all commercial varieties are as dubious as others so again I emphasize an individual should research and compare products.  When making food selections the ingredient list must be read; to be an educated consumer learning is part of the process. When purchasing, if an ingredient name is not recognized, it seems effortless to look it up.  The power of the consumer is quite evident given the billions of dollars put into marketing products to the public. That power can provide an immeasurable amount of influence on the industry and by purchases alone the public can quietly demand healthy products are provided – it really is that simple.

In regards to Stevia it seems quite a tragedy, taking in account the evidence gathered over decades of research; the benefits of this natural sweetener have remained clear yet it has taken so long to reveal and the general public still seems to be unaware. I am also befuddled by the inability to allow a market for a naturally grown product, used for over 1500 years, to remain just so; without alteration.  Today the consumer is appeased with near to true forms of the sweetener known as Stevia. They are marketed under trade names, beautifully packaged and cleverly made enticing; then sold to us under the guise of healthy and natural foods. 

This ruse may prove a sweetener by any other name may taste just as sweet – but will it still be good for you?

(1)   http://en.wikipedia.org/wiki/Stevia

(2)   http://www.stevia.net/history.htm

(3)   http://www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASListings/ucm154989.htm

Don't be so obtuse

“Mom, I have another one of those painful pea sized lumps in my armpit.”  That was the text I received one very nondescript and up to that point uneventful Friday morning.  I reply, “Oh, what do you think it is, could it be an ingrown hair? “  She answers, “I don’t know! But why would I get three ingrown hairs so quickly and why all at the same time.”  Three!?  Now, I was previously calm but at this moment all my senses start to peak as I ask; “well what exactly does it feel like and have you done a breast exam, do you feel anything especially on that side?”  This is where the texting stops; my phone rings, I answer and hear the words that will stick with me forever.  “How do you do a breast exam?”  My heart sank, not out of disappointment in my precious daughter but with much disdain for myself. Our family medical history has its share of stories of breast cancer, all ending in radical mastectomies.  How could I not know she was not aware of this possibly life saving procedure, how could I not make certain she was doing this with regularity; how could I be so obtuse! 

 I walked her through the process over the phone carefully describing the intricacies of the exam.  I remember being thorough in my explanation and she listened carefully.  She seemed very nervous until she discovered another problem; now she was terrified and I was frozen.  Only seconds passed but in that time I replayed her entire childhood thinking of her again in my protective arms.  She is my firstborn, and I much too carefully shielded her from the dangers of germs and disease from birth to at least the end of middle school.  High school was different, she knew everything by then and in her, often rolling eyes, I had no more to teach her.   There were health classes in middle school discussing the menstrual cycle and in high school, a verbally gifted science teacher shielded her class from none of the health risks of the outside world especially in the realm of STD’s.  I remember driving home, while my daughter relayed the teachings of the day with some level of repulsion.  Silently I listened all the while thinking I should thank this woman for her frankness and straightforward attitude toward such a sensitive subject.  

Her class provided an in-depth argument for abstinence and birth control;  I never thought to ask if they taught anything about breast health.  Appropriately timed appointments were made to protect her overall reproductive health; in those appointments she was examined using BSE (breast self exam) techniques but I never thought to ask if they showed her how to do it herself.  These memories flashed through my mind until she softly spoke “so what do I do now?” Hearing the fear and trepidation in her voice I immediately snapped to, kept a calm demeanor and together we took control of the situation and formed a plan.  

Looking back at that stressed filled day I now realize the importance of following through with important health routines.  Although a BSE is not a major indicator of breast cancer for women under 20 years of age or under 40 for that matter; learning how to perform this test can be extremely important if only to familiarize yourself with your body. Women who choose to do BSE should have their technique reviewed by their physician and nurse. If you developed a problem today would you be able to answer truly personal questions posed by your physician regarding your breasts.  

According to the American Cancer Society: “…performing the exam regularly, you get to know how your breasts normally look and feel and you can more readily detect any signs or symptoms if a change occurs, such as development of a lump, swelling, skin irritation or dimpling, nipple pain or retraction (turning inward), redness or scaliness of the nipple or breast skin, or a discharge other than breast milk. Should you notice any changes you should see your health care provider as soon as possible for evaluation. Remember that most of the time, however, these breast changes are not cancer. “

According to the American Cancer Society you are at high risk if you meet the following criteria.  

• Have a known BRCA1 or BRCA2 gene mutation
• Have a first-degree relative (parent, brother, sister, or child) with a BRCA1 or BRCA2 gene mutation, but have not had genetic testing themselves
• Have a lifetime risk of breast cancer of 20% to 25% or greater, according to risk assessment tools that are based mainly on family history (such as the Claus model - see below)
• Had radiation therapy to the chest when they were between the ages of 10 and 30 years
• Have Li-Fraumeni syndrome, Cowden syndrome, or hereditary diffuse gastric cancer, or have first-degree relatives with one of these syndromes  

http://www.cancer.org/Cancer/BreastCancer/DetailedGuide/breast-cancer-detection

I have to say I was shocked after reading this list. With regard to my own history I was an asthmatic from the age of 10 and I have had my share of chest x-rays.  So given the information based on high risk I should be more diligent in consideration of my increased odds and combat the disease for as long as possible.  

In the SEER Cancer Statistics Review, 1975-2007 includes Lifetime Risk Tables (PDF), average American woman’s risk of being diagnosed with breast cancer is:

• o    from age 30 through age 39 . . . . . . 0.43 percent (often expressed as "1 in 233")
• o    from age 40 through age 49 . . . . . . 1.45 percent (often expressed as "1 in 69")
• o    from age 50 through age 59 . . . . . . 2.38 percent (often expressed as "1 in 42")
• o    from age 60 through age 69 . . . . . . 3.45 percent (often expressed as "1 in 29")

With deep optimism I went searching for more information regarding breast cancer in young women hoping to find proof that it simply cannot exist in young breast tissue.  My hopes were soon dashed.  After visiting the “Young Survival Coalition” website I learned there are quite a few young women affected by breast cancer.  http://www.youngsurvival.org/   I also read the many “Survivor stories” and found more than a few incidences of breast cancer were detected by performing a Breast Self Exam.  This simple exam may not be the best indicator of cancer but it is something we can do ourselves, at no cost, with routine and in the privacy of our own home.  However, I must stress the importance of making it a routine and an immediate follow through to a physician if anything out of the ordinary is found.  I also recommend having a “Clinical Breast Exam” performed by your doctor at every physical and more often if you meet any of the “high risk” criteria. 

 Early detection and prompt treatment can significantly improve a woman's chances of surviving breast cancer. A high percentage of women, whose breast cancer is found in early stage, will survive.  BREASTCANCER.ORG reports:  “About 39,840 women in the U.S. were expected to die in 2010 from breast cancer, though death rates have been decreasing since 1990. These decreases are thought to be the result of treatment advances, earlier detection through screening, and increased awareness.” http://www.breastcancer.org/symptoms/understand_bc/statistics.jsp

You will find much material either online or at your doctor’s office with information on how to prevent cancer.  “The President's Cancer Panel recommends buying meat free of antibiotics and added hormones, which are suspected of causing endocrine problems, including cancer. The report also advises that you purchase produce grown without pesticides or wash conventionally grown food thoroughly to remove residues.”  You may also learn that incidences of breast cancer have decreased since the reduction of Hormone therapy and tobacco usage.  I encourage you all to read in its entirety the President’s Cancer Panel report “Reducing Environmental Risk: What we can do now.” .  http://deainfo.nci.nih.gov/advisory/pcp/annualReports/pcp08-09rpt/PCP_Report_08-09_508.pdf

It's not my intent to be a fear monger and create havoc with my words; instead I see myself as a motivator. I found it took more time and effort to absorb information on a subject so well covered than it did to find or read it; but I am now in the know. Through my fear and fervor to discover what could possibly be wrong with my darling daughter, I learned. 

I no longer feel obtuse regarding the subject of breast cancer. I no longer feel scared or out of control. I realize I cannot stop cancer from forming in my loved ones or myself, but I can be an integral member of a growing community who is learning more and more about the risks of cancer and prevention techniques such as diet and Breast Self Exam. 

While we are not yet at the point of eradicating this terrible disease, we can lessen the odds of getting cancer and at the very least we can learn.