Microwaves!

Just read this great article on microwaves.

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“Jane Says: Everything You Know About Microwaves Is Wrong

No, they won’t give you cancer, and they don’t rob food of nutrition.
Although a cursory Google search will turn up numerous, and frightening, claims that the microwave oven is harmful to food and/or human health, those claims are unfounded. A common fixture in home kitchens, office pantries, hotel rooms, airplanes, convenience stores, and, yep, restaurants for decades, the microwave is still distrusted by many. Perhaps that’s because of the use of words like nuke and zap, or because radio waves, unlike a gas flame or the glowing coils of an electric stove, are invisible when they heat up food. You might think it sounds like magic, but no—it’s physics.
And so I turned to the Health Physics Society—a nonprofit organization that promotes radiation safety in scientific, medical, research, industrial, and technical areas—for a crash course in microwaves, which are a form of electromagnetic radiation; that is, they are waves of electrical and magnetic energy moving together through space, like radio waves, which are less powerful. “Microwaves have two characteristics that allow them to be used in cooking: they are absorbed by foods and they pass through glass, paper, plastic, and similar materials,” the website states. “Microwaves are produced inside a microwave oven by an electron tube called a magnetron. The microwaves bounce back and forth within the interior until they are absorbed by food. Microwaves cause the water molecules in food to vibrate.”

And the more those water molecules vibrate, the more heat (a.k.a. thermal energy) they create. That heat is what cooks the food, which is why foods high in water content, like fresh vegetables, can be cooked more quickly than other foods.

As far as nutrition goes, because microwave ovens cook food faster and with little added fat or water, the food retains more nutrients than other forms of cooking. In a 2010 Food Politics blog post, nutritionist Marion Nestle calls it like she sees it: “Eat a mixture of cooked and uncooked vegetables and the vitamins will take care of themselves. If you do cook, steaming is great and microwaving is better for preserving vitamin activity.” Most vitamins are heat stable, but if you are particularly interested in vitamin C, Nestle goes on to make the point that for that vitamin, “raw wins every time.”

Nutrition aside, do microwaves, in fact, leak radiation? Technically, yes, but don’t get your knickers in a twist. Microwaves are a non-ionizing form of radiation: Their frequency is so low they don’t have enough energy to damage the DNA in our cells. Other sources of non-ionizing radiation include the infrared lamps that keep food warm in restaurants, radios, televisions, and the computer screen you are staring at right now.

And the level of microwaves (which lose intensity very quickly) that might be released from microwave ovens is pretty minute. According to the FDA’s Center for Devices and Radiological Health, which regulates microwave-oven safety, the amount of radiation any unit made after 1971 can possibly leak throughout its lifetime is five millowatts per square centimeter at roughly two inches away from the oven—that is, if they can manage to get beyond the metal mesh–lined door that stops microwaves in their tracks, so to speak. Manufacturers must also use a door latch that, when released, automatically shuts off the microwaves.

“But where does all this cancer business come from?” a friend asked reasonably. She was in luck, because I’d just unearthed a back issue of theNutrition Action Newsletter, published by the Center for Science in the Public Interest, the consumer advocacy organization for food safety that was just last week given top marks by Food Safety News.

Back in April 2005, in a piece titled “Microwave Myths,” David Schardt traces the spurious charges back to unsubstantiated research by Swiss food chemist Hans Hertel (who, with seven other vegetarians, spent two months in a hotel consuming milk and vegetables cooked in a microwave, as well as other ways) in the late 1980s, and U.S. researcher William Kopp, who wrote a 1996 piece about the fact that Cold War research in the Soviet Union had proven the dangers of microwave ovens. Although the Soviet Union may have banned the ovens for a short period, Schardt reports, no countries ban them today. “The ‘evidence’ that microwaved foods cause cancer boils down to Hans Hertel’s and William Kopp’s claims,” Schardt goes on to say.

And bona fide research by Dr. James Felton of the UC Davis Cancer Center (who was also, at the time, at the Lawrence Livermore Radiation Laboratory, in Livermore, California) comes to the opposite conclusion. “Grilling or frying meat or poultry can create heterocyclic amines, which may cause cancer,” Schardt explains “When Felton and his colleagues briefly microwaved meats and drained off the juices before grilling, most of the precursors of those potential carcinogens were lost along with the juices.” (Food. Chem. Toxicol. 32: 897, 1994)

Schardt’s piece also dispels other microwave myths, including the safety of various wraps, containers, and packaging, and he gives some great tips on cooking, reheating, and defrosting as well. Handy stuff. And if you are even more curious about actual microwave cooking (as opposed to popping popcorn or melting chocolate), check out Modernist Cuisine at Home, the more-user-friendly version of the six-volume instant classic Modernist Cuisine, by Nathan Myhrvold, physicist and authority on the science of contemporary cooking. There’s a whole chapter on microwave ovens, and I, for one, can’t wait to expand my culinary horizon.”

Borrowed from: www.takepart.com/article/2013/02/26/jane-says-everything-you-know-about-microwaves-wrong?cmpid=foodinc-fb

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My favourite almond milk

 

 

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By far my favourite almond milk is almond fresh. Even the vanilla isn’t too sweet. I had to buy another brand last week and man can you taste the difference. Give it a try, great for cereals and smoothies!

almond benefits

Low Fat & Cholesterol Free:
Almonds can lower cholesterol as part of a diet low in saturated fat.

Excellent Source of Calcium and Vitamin D:
Almonds play an essential role in bone health.

Source of Vitamin E:
Almonds are one of the leading food sources of vitamin E, which supports immunity and healthy skin.

Antioxidants
The vitamin E found in almonds (alpha-tocophenol) is the most easily absorbed antioxidant known. It protects cells from oxidation by removing free radicals, which contribute to aging.

http://www.almond-fresh.com/index.php

Cancer (Johns Hopkins article)…AMAZING

Everyone MUST read this article. If you know someone in your family who has cancer, or if you want to prevent it from happening in the first place (Hopefully that would be all of you!)

“1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size. =C 2

2. Cancer cells occur between 6 to more than 10 times in a person’s lifetime.

3 When the person’s immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.

4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastrointestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.

CANCER CELLS FEED ON:

a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in color. Better alternative is Bragg’s aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk cancer cells are being starved.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans.. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer fighting properties. Water-best to drink purified water, or filtered, to a void known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the bodies own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body’s normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, un-forgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

1. No plastic containers in micro.

2. No water bottles in freezer.

3. No plastic wrap in microwave.

Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don’t freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr. Edward Fujimoto, Wellness Program Manager at Cast le Hospital, was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn’t bad but you don’t know what is in the paper. It’s just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons.

Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

This is an article that should be sent to anyone important in your life.

Zazubean Cheeky

Zazubean Cheeky

Honestly one of the best chocolate bars I have EVER had. And it’s not every day your chocolate bar has…

HEALTH BENEFITS (What?!)

Zazubean is committed to using only Fair Trade Cocoa Beans.

Everytime you purchase Zazubean chocolates you are making a choice to help farmers and their families have a better living by ensuring that they get a fair wage for their cocoa beans, coffee and sugar. Look for the “Fair-trade logo” it guarantees that no forced child labour and slavery was used in bringing this enlightened chocolate to you.

100% Organic
All ingredients in Zazubean chocolates are 100% organic certified by USDA, this ensures consumers that all ingredients in the chocolates are grown, processed and handled in a way that is consistent with the national organic standards.

Why Organic?
Cocoa beans are one of the most pesticide intensive crops in the world. Because Zazubean cares about health, all the beans in our chocolate are organically farmed using traditional shade grown agriculture that is pesticide free which protects not only your health, but the species living in these organic cocoa producing areas.

Good for you
We’re not sure if 2 ounces (56g) of chocolate a day can keep the doctor away, however, dark chocolate with a minimum cocoa content of 70% may protect against heart disease and high blood pressure. Because it is Choc full of antioxidants rich in flavonoids, which are potent plant compounds found in tea, red wine and some fruits and vegetables that reduce bad “LDL” cholesterol.

It also contains a good source of magnesium and trace elements of iron, calcium, potassium and Vitamins A, B1, C, D and E.

Check out their website for more chocolate

http://www.zazubean.com

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How I cured my sinus infection

I haven’t been getting sick very often. Actually I found as soon as I started bragging to people I hadn’t been sick in a year, that’s when it hit me. I had a pretty bad cold, which turned into a sinus infection. I think I had one last year at about the same time.

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So I dislike antibiotics very much (More about antibiotics later). Now I know infections can be serious, and a visit to your doctor may be needed, but I got mine cleared up, and I was very surprised. I had never used a neti pot before, and really dislike the feeling of drowning, but decided to try it since I only hear amazing things. And it was totally worth it. But since I didn’t have time to use the neti pot at work, our specialist recommended I try a product called Xlear. This stuff is amazing. I also hate nasal spray, but if something works, it’s totally worth it. Now you can get neti pots at your local drug store, but more about the Xlear nose spray.

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The only ingredients are purified water, xylitol, saline, and grapefruit seed extract (preservative). It isn’t addictive like your other drugstore brands. And I bet you’re wondering about the xylitol.

“Nasal Relief with Xylitol Nasal Spray

Our Nasal Spray is a combination of Xylitol and saline nasal spray that has shown to be effective in soothing and moisturizing the sinuses and nasal passages.

The Xlear Nasal Spray line contains Xylitol, purified water, salt, and grapefruit seed extract as a preservative. Using Xylitol nasal spray allows us to have a hyper-osmotic solution which helps pull moisture toward it. This action keeps the nasal passages and sinuses moist and clean for a much longer time than saline alone. Xylitol is the ingredient that sets our nasal spray apart from all of the other nasal sprays on the market.

The Xlear Nasal Spray line is all natural products, we do not use chemical antihistamines or decongestants that can leave your airways and sinuses dry. When your sinuses and airways are dry it leaves them vulnerable for increased infections.”

And also when it drips in the back of your throat, it just tastes like sugar 🙂

Here is their website. The xylitol they use is also used in the Spry gum, and there’s video’s to watch too.

https://www.xlear.com

I personally don’t use xylitol as a sweetener, but definitely love it in my gum instead of aspartame.

Robyn ❤

Fat, Sick, And Nearly Dead

Please check out this extended trailer for one of my favourite documentaries. LIFE CHANGING

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Canada’s Food Guide Part Two

So after reading the history, I explored the website a little more, and found a lot of things I wasn’t expecting.

-You can take an interactive guided tour of our current Food Guide. Here are some screen shots from my ‘interaction’

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They even have an option to “Create Your Own Food Guide”

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A few shots from ‘my guide’

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So apparently this new interactive website has been around since 2007. They definitely do not do a good enough job of promoting it, encouraging people to take charge of their health with their eating habits. And you’re also telling me it took them 65 YEARS to realize that us as individuals need our OWN food guides?! Call me an anarchist but I still don’t buy it. I give them points for trying. In my food guide they didn’t ask me my weight, or put into account if I was a pregnant woman or not, and in my opinion, having a category of women 19-30 is wayyyy to broad. Even though I am inching closer to 30, and would like to tell myself (and others) that I am still 19, my body is WAY different (WRINKLES?! AHH!). Anyone who knows me, if I tried to follow ‘MY food guide’ I would whither away and die (considering I have a gluten allergy). But I am glad I took the time to do my research, instead of jumping to conclusions. And I know a lot of you didn’t even know about this new fangled website.

http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php

Check it out if you’re curious, its filled with lots of information. But I pretty much summed it up.

And if you’re also curious…First Nations, Inuit, and Metis have their own food guide. (Interesting)

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I hope this has been of some interest to you. Now I am interested in exploring food guides of other countries!…….must study….

❤ Robyn

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