Pharmaceutical drugs are a serious pollutant and a threat to our waterways a new report states. The Presidents Cancer Panel states that pharmaceutical chemicals are a considerable source of contamination either as excreted waste or being improperly disposed of. In 2008 a report showed that at least 46 million Americans are drinking water polluted by trace amounts of pharmaceuticals. One of the culprits is individuals and hospitals disposing of old drugs down the toilet as they are unable to return them to pharmacies. The drugs may not only be bad for our health but for fish and the ecosystem. More research is needed on this issue and better legislation to protect us.

For more information see:

http://www.naturalnews.com/029314_waterways_contamination.html

Top 10 Reasons to Label Genetically Engineered Food

Ask Your Congresspersons to Cosponsor HR 5577, Representative Kucinich’s Genetically Engineered Food Right to Know Act

10. Almost all non-organic processed food or animal products in the U.S. today contain ingredients that come from genetically engineered crops or from animals given genetically engineered feed, vaccines or growth hormones.

9. Genetically engineered foods have not been tested to determine whether they are safe for human consumption.

8. Genetically engineered foods ARE different from conventional and organic foods.

7. A single serving of genetically engineered soy can result in “horizontal gene transfer,” where the bacteria in the human gut adopts the soy’s DNA.

6. Animals fed genetically engineered feed ARE different from animals fed conventional and organic feed.

5. The third generation of hamsters fed genetically engineered soy suffered slower growth, a high mortality rate, and a bizarre birth defect: fur growing in their mouths. Many also lost the ability to have pups.

4. The more genetically engineered corn fed to mice, the fewer babies they had and the smaller the babies were.

3. Biotech’s scattershot technique of spraying plant cells with a buckshot of foreign genes that hit chromosomes in random spots would trigger the expression of new allergens and change the character of plant proteins.

2. Scientists reviewing data from Monsanto’s own studies “have proven that genetically engineered foods are neither sufficiently healthy or proper to be commercialized.”

1. The Convention on Biodiversity recognizes that genetic engineering is a threat to amount and variety of life on the planet.

A new campaign that will promote a labelling system of non GMO foods is set to roll out. Genetically Modified Organisms have been around for sometime in fact 81% of our corn crops and 91% of soybean crops contain GMO seeds. Seed producers say its better for farmers and has no ill effects on health. However consumer groups are not so sure of the long term effects on health and the ecosystem.

The campaign features large food companies such as Natures Path, Lundberg farms and Earth Balance that will carry the Non GMO project label. With Whole Foods planning a similar campaign. With more transparent labeling consumers will be able to make informed choices. This can be seen as a positive step.

Source:

http://www.msnbc.msn.com/id/37576031/ns/business-consumer_news/page/2/XX

A recent study has found that replacing white rice with brown rice may decrease the risk of type two diabetes. The lifestyle habits of 197,228 health professionals were examined and based on the results eating white rice 5 or more times a week had a slightly higher risk of diabetes. By replacing about 1/3 of your rice intake with brown rice you can lower your risk by 16%. Also eating more whole grains like wheat and barely may decrease risk by 36%.

While the consumer of brown rice may just be an indicator of a healthier lifestyle why not make the change and have more whole grains in your diet along with healthy grass feed organic meat.

Source:

1. http://online.wsj.com/article/SB10001424052748704324304575306954059024776.html

A list created by the Environmental working group titled the dirty dozen. Lists 12 foods to try and eat organic and avoid due to high pesticide levels.

The best way to avoid pesticide residue is to buy organic however if you are not able to limit these fruits and vegetables :

1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10. Cherries
11. Potatoes
12. Grapes

and choose more of these

• broccoli
• radishes
• onion
• watermelon
• pineapple
• banana
• papaya
• mango
• cabbage
• peas
• asparagus
• eggplant
• mushrooms

A Craft blogger has made this wonderful pocket guide to take along with them to the store maybe you could get one or make your own!

sources:

1. http://green.yahoo.com/blog/daily_green_news/332/the-new-dirty-dozen-12-foods-to-eat-organic-and-avoid-pesticide-residue.html
2. http://www.mypapercrane.com/blog/?p=2135

Ever wondered how to read a bar code, especially if the country of origin isn’t displayed, well wonder no more!

• 690-692 - Made in China
• 00-09- USA and Canada
• 30-37- France
• 40-44- Germany
• 47- Taiwan
• 49- Japan
• 50- UK

Consider choosing products starting with 00 to support American farmers.

The following wonderful and creative recipe comes from My Carolina Kitchen:

Chicken Marengo is one of our favorite easy “go-to” dishes. If you use boneless, skinless chicken breasts, it can easily be made in under an hour and the wonderful history alone is enough reason to serve it at a dinner party. A great conversation starter at the table is to tell your guests about its colorful history.Chicken Marengo is one of our favorite easy “go-to” dishes. If you use boneless, skinless chicken breasts, it can easily be made in under an hour and the wonderful history alone is enough reason to serve it at a dinner party. A great conversation starter at the table is to tell your guests about its colorful history.

Napoleon’s chef was a man named Durand. According to legend, when Napoleon defeated the Austrians on the battlefield near the village of Marengo in northwest Italy in June of 1800, Durand created the dish Chicken Marengo. The supply trains hadn’t been able to keep up with the troops, so there wasn’t anything with which to make dinner for the temperamental Napoleon. Durand decided to send some of his men into the countryside to find provisions for a celebration dinner. On a nearby farm they found chicken, mushrooms, tomatoes, onions, olive oil and garlic.

There are dozens of stories about the creation of the actual dish. Some say it was garnished with crayfish and fried eggs; others insist it included olives, anchovies, and Italian Prosciutto, which would make it Chicken Provencale.

It’s simple to use Chicken Marengo as a base recipe for Chicken Provencale. Just exclude the mushrooms and add the Prosciutto, olives and anchovies. If you’re not an anchovy fan, simply leave them out. I usually don’t mention the anchovies and follow Mario Batali’s rule of “you’re not obliged to tell.”

Just for fun, I combined the two dishes today and included mushrooms, Prosciutto, olives and anchovies. I like to serve this with parsley rice that I’ve molded into a small dish. Spray a mold with a bit of cooking spray and pack the rice in well. To serve, invert over a plate and carefully remove the mold.

Chicken Marengo a la Provencale

Adapted from A Jug of Wine by Morrison Wood & 60 Minute Gourmet by Pierre Franey

• 4 skinless, boneless, chicken breasts, about 6 ounces each
• Kosher salt & freshly ground black pepper
• All purpose flour
• ¼ cup extra virgin olive oil
• 4 small yellow onions, peeled and chopped, about 1 cup
• 1 ½ cups sliced fresh button mushrooms
• 2 teaspoons chopped Italian flat leaf parsley
• 1 clove of garlic, finely minced
• Generous pinch of dried thyme and oregano
• ½ cup Italian Prosciutto, diced
• 1 14-ounce canned whole tomatoes, cut into pieces, juices reserved
• 1 cup dry white wine
• 1 tablespoon brandy
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 4 – 6 chopped good quality anchovies, chopped (optional, but recommended)
• 1 cup olives, preferably small French ones

Method:

1. Dry the chicken well and season with kosher salt and freshly ground black pepper. Dust the chicken pieces lightly in flour. In a large skillet heat the olive oil and sauté the chicken until it is golden brown, turning frequently so that all pieces are done evenly. If they don’t all fit, cook them in two batches. Do not crowd in the skillet or they will steam. When the chicken is browned nicely on both sides, remove and cover to keep warm.
2. In the same skillet put chopped onions, sliced fresh mushrooms, minced parsley, and, if necessary, a little more olive oil. Cook until the mushrooms are tender, seasoning the mushrooms with salt and freshly ground black pepper as they cook. Add garlic and cook for one minute more. Add the thyme, oregano, and Prosciutto cook for another minute, and then add the tomatoes, dry white wine, brandy, tomato paste and flour. Mix and blend the ingredients well, and allow it simmer over a medium flame for about 10 minutes.
3. Now put the chicken back in the sauce, cover the pan, and cook for about 30 minutes, or until the chicken is completely tender. Add the anchovies to the sauce about 10 minutes before it is ready and the olives five minutes before you serve. Serve in the sauce. If the sauce is too thick, add a little of the reserved tomato juice. Serves 4.

The following recipe comes from La Bella Cook, a wonderful food blog full of wonderful Italian inspired recipes.

Napoleon famously said that an Army March’s on its stomach. Omega 3 fatty acids found in lamb, Ostrich, oily fish and walnuts have many health benefits from protecting the heart, eyes and decreasing the risk of depression. The US military views Omega 3 as Nutritional armour in its ability to improve stress resilience and improve overall wellness. A conference was recently held where this topic was discussed it was also stated that Omega 3 supplementation could reduce medical costs. In particular Omega 3’s ability to reduce the incidence of depression and possible curb the high rates of suicide in troops returning from the line of duty.

Source:

1. http://www.foodnavigator-usa.com/Financial-Industry/US-military-may-enlist-Omega-3s-to-boost-performance-but-why-wait

Eat This-Grass Fed Meats

As a physician, I do my best to heal my patients. I address symptoms and perform procedures when necessary. As an Interventional Cardiologist that at times involves treating heart attacks and placing stents or other devices to open up blocked heart arteries, restore blood flow and reverse years of damage. I try to help restore their health so they may enjoy the rest of their life. Yet after the procedures are done and the prescriptions written, after a time, all I can give is advice and guidance. It is ultimately up to the patient. Counseling often involves trying to establish a balance about what to eat, a realization that your food is your best medicine-or your worst poison. As their physician I want them to consume more things like fresh vegetables, fruit and items rich in fiber. I want them to prepare things in a healthier manner and lower their consumption of foods high in cholesterol, salt, fat and sugar. The latter three being the common evil found in everyday over processed and fast food.

Over processed food and altered animal products are not what I recommend. It’s not what I eat. To me, these are not healthy choices. A great example is found in natural (hormone and antibiotic free) beef that is allowed to roam free and consume natural grasses. These animals are herbivores; feeding them high protein pellets made from ground up bits of other animals just is not their natural diet. Cramming them in feedlots and pens where they cannot move, let alone get any exercise may increase yields, but decreases healthy benefits. These are the animals whose conditions are so poor they need prophylactic antibiotics. The average store bought beef you find in the super chains is often chock full of antibiotics, hormones and God knows what else. The result of these stressed out adulterated animals is a product full of fat and cholesterol. We have taken something natural and beneficial and made it unhealthy. When the animals are allowed to thrive naturally we find things like beneficial omega fatty acids-3s in the red meat. Omega-3 fatty acids are beneficial and essential fatty acids with a plethora of healthy benefits. Animals with natural diets produce a product lower in overall saturated fatty acids (bad) and higher in polyunsaturated fatty acids (good). Products from grass-fed animals have increased conjugated linoleic acid by 50% and Omega 3 fatty acids (both good) by 40%. The animals allowed to move about naturally are also lower in overall fat and higher in vitamin E, a natural antioxidant.

None of these health benefits means anything if people won’t eat it. As a Chef, I know people won’t eat any of the food if it doesn’t taste good. It has to taste good. If it doesn’t taste good it’s not food-it’s just medicine. The beauty of consuming these natural grass fed products is that they simply taste better. They have a delicious flavor you want to savor, not like tasteless gobs from feedlots and super chains. Fresh product like this is what I use when I do my Grassroots cooking. It is what I use to cook with and serve, because it is what I want to eat. It is a pleasure. As a Chef, for me, it is all about taste.
Translation: It’s great tasting food that’s great for you. And that’s what Doc’s all about.
-Michael S. Fenster, MD, F.A.C.C., FSCA&I; Interventional Cardiologist, Chef and host of What’s Cooking with Doc (www.whatscookingwithdoc.com)