Why buy in bulk?

Two reasons: Less packaging, and less cost.
Packaging materials make up more than 30% of all consumer waste, according to the Environmental Protection Agency. Buying in bulk eliminates packaging waste.
Beyond bulk, look for minimally packaged items, and items that are packaged in 100% post-consumer recycled materials, or can be composted.
Eliminate disposable bag waste by buying a couple good reusable bags -- preferably made from recycled materials -- and remember to carry them with you to the market, so you don't have to struggle with the old "paper or plastic" question.


http://www.thedailygreen.com/environ...#ixzz18jQ9EknT

A yolk a day may keep the doctor away


Forget the egg-white omelet and egg substitute: the healthiest part of the egg may be the yolk. Growing research indicates that the nutrient choline, which is similar to a B vitamin, is deficient in many adults and more important than once thought, Tran said.
Egg yolks are one of the richest sources of choline, along with butter (surprise!), peanuts, soybeans and oats. Choline is an essential part of most cell membranes, particularly in brain cells, Tran said.




http://www.myhealthnewsdaily.com

The 10 scientifically researched benefits of eating miso
1. Contains all essential amino acids, making it a complete protein.
2. Stimulates the secretion of digestive fluids in the stomach.
3. Restores beneficial probiotics to the intestines.
4. Aids in the digestion and assimilation of other foods in the intestines.
5. Is a good vegetable-quality source of B vitamins (especially B12).
6. Strengthens the quality of blood and lymph fluid.
7. Reduces risk for breast, prostate, lung and colon cancers.
8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
9. Strengthens the immune system and helps to lower LDL cholesterol.
10. High in antioxidants that protects against free radicals.
Miso has a wonderful sweet/salty flavor that can be used in a wide variety of recipes. The color of miso can vary from light yellow, good to use in a sweet miso soup during warm weather, to a deep dark brown with earthy tones and hearty flavor, which can be cooked with cubed root vegetables, wakame sea vegetable and dark leafy greens during the colder months. When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste.

http://www.care2.com/

How Much Fruits, Vegetables & Grains Should We Eat?



http://www.ehow.com


Five a Day

Starchy foods such as grain should make up approximately one third of the average adult's dietary intake. Ensure that you're eating at least five portions of fruit and vegetables a day as part of a healthy, balanced diet.

Vary Your Sources

Consume as many different types of fruit, vegetable and grain as possible spaced evenly throughout the day. Stick to wholegrain cereals and unrefined sources of fibre over processed starchy food and eat as many different varieties of fruit and vegetables as you can.

Bottom Line

Fruit, vegetables and grains are an incredibly important part your diet and it's vital you're eating enough of them. While it's difficult to eat too much of these food groups, incorporate them into a balanced diet and healthy lifestyle. Consult your physician if you have any special dietary requirements.

How We Classify Vegetables and Fruits
It's human nature to classify things. Grouping comparable items can make things more orderly, and helps us better understand the similarities and differences between things. In many instances categories are clearly defined, but when it comes to food, things get a bit hazy, particularly when classifying fruits and vegetables. In science, a fruit is a fleshy, ripe, seed-containing ovary, while a vegetable is the unseeded, edible portion of a plant. In the real world, though, it isn't always that straightforward.
Fruits

To a botanist, any edible plant part that houses seeds is a fruit. This broad group can be further divided into simple fruits and aggregates. Simple fruits stem from a solitary ovary and include grapes, citrus fruits, apples, pears, melons, peaches and plums. Aggregate fruits stem from multiple ovaries, resulting in small fruits with edible seeds, such as raspberries and strawberries. Outside of the science lab, however, most people consider the flavor of the product to be of primary importance when classifying produce: In the eyes of the general public, fruits are sweet and vegetables are not.

Fruiting Vegetables

There are a number of popular vegetables that are technically fruits. Strictly speaking, succulent, fleshy vegetables such as tomatoes, eggplant and bell peppers are fruits, as are seeded vegetables such as corn, peas and green beans. They arise from the plant's ovaries and contain the plant's seeds, meeting the definition of fruit, but they have a low sucrose content and, subsequently, lack the sugary taste commonly associated with fruit. They are, therefore, also classified as vegetables.

Leaves and Stems

The edible (and unseeded) portion of a given plant is the vegetable. Represented by a diverse collection of herbaceous plants, vegetables are often classified by the part of the plant that's eaten. Above the ground, gardeners cultivate greens such as lettuce, cabbage, bok choy and spinach for their tasty leaves, while vegetables such as celery and asparagus are grown for their succulent stems,

Bulbs, Roots and Tubers

While many vegetables are cultivated for their above-ground foliage, others are dug from the ground each year, providing sustenance and nourishment to people all over the world. Edible bulbs, such as garlic and onions, add flavor and zest to any number of dishes, while tubers, such as potatoes and yams, find their way into virtually every meal that comes out of the kitchen. Roots vegetables, such as carrots, turnips and parsnips, are valued for their long storage life, as they provide essential nutrients in the cold winter months when little else is growing.

Mushrooms

Mushrooms, such as buttons, shitakes, oysters, wood ears or truffles, are often found in the produce department nestled among the vegetables, but they're not vegetables. Mushrooms are forms of edible fungi and, as such, are not part of the plant kingdom. Fungi do not have roots or leaves, and they do not use photosynthesis to produce energy; therefore, they're not plants and cannot be vegetables.



eHow.com http://www.ehow.com/info_8143130_cla...#ixzz1bQfzwur7

20 unusual uses for vinegar
(Photo: Stephanie Rogers)


Chances are you’ve got a big bottle of vinegar in your pantry right now that you only use it as a condiment. Prized for thousands of years, this fermented liquid was discovered by accident when products like wine, beer, and cider spoiled, turning them sour. But did you know that vinegar -- particularly the distilled white and apple cider varieties -- has hundreds of household, beauty, medicinal and even horticultural uses?
Here are 20 unusual, thrifty, and eco-friendly uses for vinegar that you may not have thought of.
1. Condition hair
Silky, shiny, buildup-free hair using a single cheap, natural product? Sign me up! It may sound odd, but using apple cider vinegar as a rinse after shampooing really does work like a dream. It removes residue from the hair shaft and closes the cuticles. Just add half a tablespoon of vinegar to a cup of water, plus a few drops of essential oil if you like. Pour it on in the shower and then rinse it out. Sure, your hair will smell like salad dressing for a while, but once it’s dry, the smell dissipates.
2. Kill weeds
A few rogue weeds can wreak havoc in an otherwise flawless lawn, vegetable garden, or flowerbed and are especially annoying when popping up in the cracks of a sidewalk or driveway. Forget pricey weed killers full of toxic ingredients -- household vinegar really does kill unwanted plants; stronger vinegar made for horticultural use, which is 25% acetic acid, works even better.
3. Remove underarm stains
Unsightly sweat stains can really ruin an otherwise beautiful blouse. Ironically, if you use aluminum-based antiperspirants, they’re even more likely to appear, thanks to a reaction between aluminum compounds in these products and salts in your sweat. Spray full-strength white vinegar on the stain before washing, and it will disappear.
4. Soften fabrics
Add 1/2 cup of white vinegar to the wash cycle, and not only will it prevent lint from clinging to your clothes and keep colors bright, it’ll also remove soap scum from both the clothes you’re washing and the washing machine itself. Vinegar is also recommended in place of dryer sheets -- simply add 3/4 cup to your washer during the final rinse cycle.
5. Remedy sore throats
Many people recommend sipping or gargling with a tablespoon of apple cider vinegar in a cup of warm water to soothe a sore throat. Add a few tablespoons of honey (also a seriously versatile product!) to this mixture in order to make it even more effective and far more palatable.
6. Deter ants
Got trails of tiny ants weaving their way around your home? These annoying insects aren’t big fans of vinegar, so spraying a 50/50 mixture of white vinegar and water anywhere you have seen them can help encourage them to move out. The vinegar also erases the scent trails that they use to indicate sources of food to their brethren.
7. Soak sore muscles
Apple cider vinegar helps draw out lactic acid, which accumulates in muscles after exercise, causing that sore feeling. Mix a few tablespoons of vinegar into a cup of water, dip a cloth in the mixture, and apply it to sore areas for 20 minutes.
8. Freshen air
Whether it’s smoke, mildew, pet odor, or lingering whiffs of burnt casserole, bad smells can make a home less than welcoming. Store-bought air fresheners just cover up the smell with strong, clearly artificial scents, creating disturbing hybrid smells that only serve to worsen the situation. Acetic acid in vinegar absorbs odors, so spritzing it around the room will neutralize the smells. You can also use it to wipe down surfaces in the room that needs freshening.
9. Remove stickers
If you’re just getting around to removing that Kerry/Edwards decal from your bumper, or trying to peel a price tag off a new purchase, you’ll never guess what magic ingredient is about to make your life a lot easier. Warm a little bit of white vinegar on the stovetop or in the microwave and then dip a rag into it. Hold the rag over the sticker until it’s thoroughly saturated, and it will peel right off without leaving sticky residue behind. This trick also loosens wallpaper adhesive.
10. Cure hiccups
Most doctors claim that hiccup cures don’t actually work, but tell that to the thousands of people who swear by vinegar as a way to ease these involuntary spasms. It’s not clear how a shot of vinegar would actually help -- other than to distract you with its acidic flavor -- but next time you’ve got a bout of the hiccups, give it a try.
11. Clean crusty paintbrushes
So you forgot to clean your paintbrushes last time you used them, and now they’re so stiff and crusty, it seems that you’ll have to throw them away. Not so fast! Fill a saucepan with undiluted white vinegar and bring it to a boil over medium heat. Dip the paintbrushes into the boiling vinegar, one at a time, dragging the bristles along the bottom of the pan. Continue this process until the paint is dissolved.
12. Dissolve rust
The acetic acid in vinegar reacts with iron oxide to remove rust from small metal items like hinges, nuts and bolts. Simmer them in a saucepan full of vinegar, then rinse well with water to prevent the vinegar from further affecting the metal.
13. Eliminate stale odors
You know how lunchboxes and other food containers can take on a funny smell after a while? Vinegar can take care of that, too. Either wipe down the surface well with white vinegar or, in severe cases, leave a cloth soaked in vinegar in the container for a few hours to absorb the odors.
14. Remove mineral deposits
Calcium and lime deposits from hard water don’t just stain coffeemakers and bath tubs, they can actually clog showerheads and reduce dishwasher function. Run a mixture of half water, half white vinegar through your coffee machine to remove them. Use straight vinegar as a rinsing agent in your dishwasher to prevent buildup, and wrap a vinegar-soaked cloth around stained faucets until the deposits can be easily scrubbed away. To clean a clogged showerhead, remove it from the pipe and place it in a saucepan full of white vinegar. Simmer for just a few minutes, being careful not to allow it to boil, and then wash off the stains.
15. Neutralize spice in foods
You’ve got a dinner disaster on your hands: One too many shakes of cayenne powder has turned your award-winning chili into an inedible five-alarm blaze, and your guests are waiting at the table. Vinegar to the rescue! Add white or apple cider vinegar to your food, one teaspoon at a time, to neutralize the spice.
16. Prolong the life of cut flowers
Bouquets of cut flowers brighten a room all too briefly, often wilting after just a few days. Squeeze a little extra enjoyment out of your arrangements by adding two tablespoons of white vinegar per quart of water in the vase, which will keep them perky just a little bit longer.
17. Clean glass, plastic, chrome, and floors
A half-and-half solution of water and white vinegar will cut the grime on the shelves and walls of the refrigerator and eliminate spoiled-food smells too. Full-strength vinegar will remove tough smudges on glass and make porcelain sinks shine. Make it into a paste with a little baking soda to scrub chrome, or mix 1/3 white vinegar with 1/3 rubbing alcohol, 1/3 water, and 3 drops of dishwashing liquid for an economical floor cleaner. Just be sure not to get vinegar on marble, granite, or slate surfaces.
18. Treat fungal infections
Fungal infections like athlete’s foot, toe nail fungus, and dandruff are definitely no fun. White vinegar and apple cider vinegar can both be applied topically to affected areas of the body to kill fungus. For foot-related ailments, soak in a solution of one part vinegar to five parts water for about 30 minutes a day.
19. Tenderize and kill bacteria in meat
Marinate meat overnight in apple cider vinegar, and it will be delectably tender. This can reportedly also kill the bacteria that causes food-borne illnesses, including e. coli.
20. Open drains and freshen garbage disposals
Clear a clogged drain without the nasty, headache-inducing chemicals. Dump about 3/4 cup of baking soda down the drain and chase it with 1/2 cup white vinegar, then plug the drain. Leave it for about 30 minutes before rinsing with a kettle full of boiling water. You can use the same trick to clean and deodorize garbage disposals, or freeze vinegar in an ice cube tray and grind them up in the disposal to clean and sharpen the blades at the same time.

http://shine.yahoo.com/event/green/2...negar-2588664/

Chocolate 'may cut stroke risk'



Research found chocolate compounds may reduce inflammation that leads to heart disease



Chocolate-lovers could be cutting their risk of heart disease, diabetes and stroke, research suggests.
Previous studies have found that chocolate, particularly of the dark variety, contains compounds which may reduce the inflammation that leads to heart disease. The sweet treat is also hailed as having antioxidant and anti-inflammatory properties, which could be beneficial for health.
In the latest research, published in the British Medical Journal (BMJ), experts from the University of Cambridge reviewed seven studies on the issue. Five reported a positive link between higher levels of chocolate consumption and lower risks of several diseases.
People who ate the most chocolate had a 37% reduced risk of heart disease and a 29% reduction in stroke compared with those eating the least. One of the studies also found a 31% lower risk of diabetes for chocolate-lovers. No significant reduction was found in relation to heart failure.
The research, which covered more than 100,000 people, included milk, dark and white chocolate and examined consumption of chocolate bars, drinks, biscuits and desserts.
High consumption was generally regarded, depending on the study, as eating chocolate products more than once a week or 7.5g daily.
However, the authors warned that the results should be interpreted with caution, especially because chocolate is so calorific it can cause weight gain. Excess weight increases the risk of several diseases, including diabetes, cancer and heart disease.
While the health benefits of eating chocolate mean more could be done to reduce its fat and sugar content, further studies are needed, the experts said.
Victoria Taylor, from the British Heart Foundation, said: "Evidence does suggest chocolate might have some heart health benefits but we need to find out why that might be. We can't start advising people to eat lots of chocolate based on this research.
"It didn't explore what it is about chocolate that could help and if one particular type of chocolate is better than another. If you want to reduce your heart disease risk, there are much better places to start than at the bottom of a box of chocolates."



http://news.uk.msn.com/uk/chocolate-may-cut-stroke-risk

Eating Just Fish Could be Mortal

Did you know that fish has all essential amino acids that humans need to survive? However, we could die if we have only fish in our diet. This is because fish has no Vitamin C which is crucial for human survival. Even today we use few drops of lemon when eating cooked fish. Only fish that consumes plankton has vitamin C, but only way to properly extract it is to eat fish raw with the contents of their intestines.


interestingfacts.org

5 Nutrients You're Not Getting Enough Of
After a long hard day at the office, I crave a manly dinner. Something that will sharpen my mind, feed my muscles, and infuse me with energy to keep up with two young kids till bedtime.
So, often, I have a bowl of cereal. With bananas and whole milk. Mmm.
Do I feel like I’m depriving my body of key nutrients? Quite the opposite, actually. My favorite dinner isn't just for kids. It contains high levels of three nutrients that American adults need much more of: B12, potassium, and iodine. Our shortfalls with these nutrients—along with vitamin D and magnesium—have serious health consequences, including a higher risk of heart disease and stroke, fatigue, and weight gain.
Here's the good news: These nutrients are readily available in the foods you know and love. You can get more of one simply by spending more time outside. That doesn't sound so hard, does it? Here's how to fortify your diet—and your health.
1. VITAMIN D
This vitamin's biggest claim to fame is its role in strengthening your skeleton. But vitamin D isn't a one-trick nutrient: A study in Circulation found that people deficient in D were up to 80 percent more likely to suffer a heart attack or stroke. The reason? Vitamin D may reduce inflammation in your arteries. Also, a University of Minnesota study found that people with adequate vitamin D levels release more leptin, a hormone that conveys the "I'm full" message to your brain. Even more impressive, the study also found that the nutrient triggers weight loss primarily from the belly. Another study found that people with higher D levels in their bloodstream store less fat.
The shortfall: Vitamin D is created in your body when the sun's ultraviolet B rays penetrate your skin. Problem is, the vitamin D you stockpile during sunnier months is often depleted by winter, especially if you live in the northern half of the United States, where UVB rays are less intense from November through February. When Boston University researchers measured the vitamin D status of young adults at the end of winter, 36 percent of them were found to be deficient.
Hit the mark: First, ask your doctor to test your blood levels of 25-hydroxyvitamin D. "You need to be above 30 nanograms per milliliter," says Michael Holick, M.D., Ph.D., a professor of medicine at Boston University. Come up short? Eat foods like salmon (900 IU per serving), mackerel (400 IU), and tuna (150 IU). Milk and eggs are also good, with about 100 IU per serving. But to ensure you're getting enough, take 1,400 IU of vitamin D daily from a supplement and a multivitamin. That's about seven times the recommended daily intake for men, but it takes that much to boost blood levels of D, says Dr. Holick.
YOU, IMPROVED: If you have a problem, we have your solution. Click here for surprising ways to improve your life today!
2. MAGNESIUM
This lightweight mineral is a tireless multitasker: It's involved in more than 300 bodily processes. Plus, a study in the Journal of the American College of Nutrition found that low levels of magnesium may increase your blood levels of C-reactive protein, a key marker of heart disease.
The shortfall: Nutrition surveys reveal that men consume only about 80 percent of the recommended 400 milligrams (mg) of magnesium a day. "We're just barely getting by," says Dana King, M.D., a professor of family medicine at the Medical University of South Carolina. "Without enough magnesium, every cell in your body has to struggle to generate energy."
Hit the mark: Fortify your diet with more magnesium-rich foods, such as halibut, navy beans, and spinach. Then hit the supplement aisle: Few men can reach 400 mg through diet alone, so Dr. King recommends ingesting some insurance in the form of a 250 mg supplement. One caveat: Scrutinize the ingredients list. You want a product that uses magnesium citrate, the form best absorbed by your body.
DID YOU KNOW? There are 46,000 foods in the average supermarket. How to choose what to put in your cart? Here's your shopping list: The 125 Best Foods.
3. VITAMIN B12
Consider B12 the guardian of your gray matter: In a British study, older people with the lowest levels of B12 lost brain volume at a faster rate over a span of five years than those with the highest levels.
The shortfall: Even though most men do consume the daily quota of 2.4 micrograms, the stats don't tell the whole story. "We're seeing an increase in B12 deficiencies due to interactions with medications," says Katherine Tucker, Ph.D., director of a USDA program at Tufts University. The culprits: acid-blocking drugs, such as Prilosec, and the diabetes medication metformin.
Hit the mark: You'll find B12 in lamb and salmon, but the most accessible source may be fortified cereals. That's because the B12 in meat is bound to proteins, and your stomach must produce acid to release and absorb it. Eat a bowl of 100 percent B12-boosted cereal and milk every morning and you'll be covered, even if you take the occasional acid-blocking med. However, if you pop Prilosec on a regular basis or are on metformin, talk to your doctor about tracking your B12 levels and possibly taking an additional supplement.
4. POTASSIUM
Without this essential mineral, your heart couldn't beat, your muscles wouldn't contract, and your brain couldn't comprehend this sentence. Why? Potassium helps your cells use glucose for energy.
The shortfall: Despite potassium's can't-live-without-it importance, nutrition surveys indicate that young men consume just 60 percent to 70 percent of the recommended 4,700 mg a day. To make matters worse, most guys load up on sodium: High sodium can boost blood pressure, while normal potassium levels work to lower it, says Lydia A. L. Bazzano, M.D., Ph.D., an assistant professor of epidemiology at Tulane University.
Hit the mark: Half an avocado contains nearly 500 mg potassium, while one banana boasts roughly 400 mg. Not a fan of either fruit? Pick up some potatoes—a single large spud is packed with 1,600 mg. Most multivitamins have less than 100 mg of potassium, so eat your fruits and vegetables, folks!
5. IODINE
Your thyroid gland requires iodine to produce the hormones T3 and T4, both of which help control how efficiently you burn calories. That means insufficient iodine may cause you to gain weight and feel fatigued.
The shortfall: Since iodized salt is an important source of the element, you might assume you're swimming in the stuff. But when University of Texas at Arlington researchers tested 88 samples of table salt, they found that half contained less than the FDA-recommended amount of iodine. And you're not making up the difference with all the salt hiding in processed foods—U.S. manufacturers aren't required to use iodized salt. The result is that we've been sliding toward iodine deficiency since the 1970s.
Hit the mark: Sprinkling more salt on top of an already sodium-packed diet isn't a great idea, but iodine can also be found in a nearly sodium-free source: milk. Animal feed is fortified with the element, meaning it travels from cows to your cereal bowl. Not a milk man? Eat at least one serving of eggs or yogurt a day; both are good sources of iodine.


health.yahoo.net

10 Surprising Health Benefits of Coconut Milk
Aside from making foods creamier and tastier, coconut milk is a healthy addition to various food preparations. Here’s what you’ll get for every cup (240 grams) of what the Brazilians call leite de coco.


Coconut milk is produced by grating a mature coconut and squeezing it with the use of cheesecloth or both bare hands. The milky white liquid called gata in the Philippines and santan in Malaysia, Indonesia and Brunei is used in various food recipes such as delicious curries, desserts and sauces. Aside from making foods creamier and tastier, coconut milk is a healthy addition to different food preparations.

1. Helps the body maintain blood sugar levels (Manganese – 110%)
Poor glucose tolerance may mean a deficiency of manganese in the body. Coconut milk is an excellent source of this essential mineral. Nuts, legumes and whole grains are some of the highest sources of manganese.
2. Keeps blood vessels and skin elastic and flexible (Copper – 32%)
The mineral copper is critically important for many bodily functions. Together with vitamin C, it helps keep blood vessels and skin elastic and flexible.


3. Helps build strong bones (Phosphorus – 24%)
No, coconut milk isn’t packed with calcium; it is rich in phosphorus, a nutrient which the body needs so little of but is just as important as the best-known bone mineral—calcium. Phosphorus often needs to be taken with calcium especially in the prevention of bone loss as it supplies the body with phosphate, the main element of the bone structure.
4. Helps prevent anemia (Iron – 22%)
Iron deficiency is one of the most common nutrient deficiencies among individuals worldwide. Lack of iron in the body prevents it from creating enough hemoglobin to keep adequate levels of oxygen in the red blood cells which causes anemia. Every cup of coconut milk can supply the body with almost a quarter of the daily value of iron.
5. Relaxes nerves and muscles (Magnesium – 22%)
Every time you feel muscle soreness or muscle cramps, have some food with coconut milk. Its rich magnesium content might help relieve the problem. One of the functions of magnesium is being a chemical gate blocker in many nerve cells. Without magnesium in the body, nerve cells can become over active as a result of calcium which activates the nerves. Over active nerve cells can cause over contraction of muscles.
6. Helps in weight control (Fiber – 21%)
Good news to people who are trying to lose weight. Coconut milk helps you feel fuller faster with the help of its rich fiber content.
7. Reduces risk of joint inflammation (Selenium – 21%)
Selenium is one of the antioxidants. By controlling free radicals, it helps relieve symptoms of arthritis. Low selenium levels in the body were also found to people suffering from rheumatoid arthritis.
8. Helps lower high blood pressure levels (Potassium – 18%)
Individuals who are concerned with their blood pressure will have no problem reaching for foods enriched with coconut milk as it contains potassium, the blood pressure-lowering mineral.
9. Helps keep immune system healthy (Vitamin C – 11%)
Coconut milk can help ward off coughs and colds by helping the immune system stay in top shape by providing an additional supply of vitamin C in the body.
10. Promotes prostate health (Zinc – 11%)
The mineral zinc may play an important role in prostate health as preliminary studies have shown that it helps slow down the activation of cancer cells.


http://healthmad.com/nutrition

Types of Seaweed

Brown Algae
Arame - A Japanese sea vegetable, with a mild flavor, arame is dried and cut into thin strands, it can be added to soups or served as a vegetable side dish.

Hijiki - Found primarily in the Far East, contains the most calcium of any of the sea vegetables, 1400mg/100gr dry weight (compared to milk with 100mg/100gr.) In its natural state it is very tough; after harvesting it is dried, steamed and dried some more. When cooked, it rehydrates and expands about five times its dry volume.

Kelp - This sea vegetable grows mainly in the north along the Pacific and Atlantic coastlines. The name kelp is European in origin and originally referred to the ash derived from burning brown algae, which was used to produce soap and glass. Most often dried and sold whole, granulated or powdered. It can be sprinkled on foods as a condiment, or whole kelp adds a nice touch to salads or it can be used as a wrap for a variety of fillings.

Kombu - Kombu can be used for soup stock or added to the bottom of a pot of rice or vegetables to help them keep from sticking; added to a pot of beans, kombu helps them cook faster and renders them more digestible due to the high mineral content.

Wakame & Alaria - These seaweeds are similar in characteristics but differ in their habitats. Wakame is collected in the cold waters off the island of Hokaido, Japan and alaria is harvested in North America. Wakame is a good source of protein, iron, calcium, sodium & other minerals and vitamins. Alaria is high in vitamin K and the B-vitamins as well as the minerals iodine and bromine.

Red Algae
Agar-Agar - This is a versatile, tasty gel that will set at room temperature. Its been used for centuries in the home as a mild laxative and as a basic ingredient in a Japanese dessert, kanten. Agar-agar is rich in iodine and trace elements.

Irish Moss - Irish Moss is most often used dried in relishes, breads, soups or fritters. Many people snack on this dried dulse straight out of the bag.

Nori - Unlike other sea vegetables that are collected wild, Japanese nori is cultivated. In Ireland, it is known as sloke and in Scotland and Wales as laver. Gaelic people have long made flat breads from flour and nori, known as laver bread. Its most prominent use is as the wrapping for sushi, although it can be cut into strips, lightly toasted and used as a garnish as well. It is exceptionally high in vitamin A and protein.

http://members.efn.org/~sundance/Seaweed.html

What’s That Glaze on Your Vitamins?

Many people may not be aware that the glaze that covers some of their favorite products – including vitamins, pharmaceuticals, candy and even some fruit – may actually be made from shellac; a resin made from the secretions of the female lac insect.
When used in food and confections, shellac has the food additive number E904, and is described on food labels as ‘confectioner’s glaze’, ‘confectioner’s resin’, ‘resinous glaze’, ‘candy glaze’, ‘pure food glaze’ and ‘natural glaze’.
The main uses of shellac in confectionery are to do with coating chocolate goods, such as candy-covered nuts and raisins, and similar products. But what many people may not realize is that it’s also used as a coating on some nutritional supplements, medicines, fruit, and even coffee beans.…


Laccifer lacca is a small insect about the size and color of an apple seed, which swarms on certain trees in India and Thailand. During the larval stage of its life-cycle, the lac insect creates a hard, waterproof, communal protective shell as a cocoon in which to mature and then mate.
The encrusted resin that forms this shell is scraped off the branches where the insects nest. This raw material, known as ‘sticklac’, as well as being the basis for shellac, is also used for the production of ‘lac dye’, a red pigment from the crushed bodies of the insects, much like cochineal or carmine. If lac dye is the primary product being made, the lac resin is harvested before the males have emerged from their cocoons, and the sticklac is dried in the sun to kill the beetles.
As well as being a traditional cosmetic in India, lac dye is primarily used to dye leather, silk and wool. However, it is also used as a coloring in some foods and soft drinks. According to one manufacturer’s website, “Lac dye can be used in juice drinks, carbonated drinks, wine, candy, jam and sauce.”
Some sources say that approximately 300,000 lac insects are killed to produce 1kg of lac, and that annual production is estimated at 20,000 tons globally. The main importers of lac products are Egypt, Germany, Indonesia, Italy and the United States.

Shellac is also used as a pharmaceutical glaze, and serves as a coating material for tablets and capsules, particularly in time-released or delayed-action pills, since it stops the pill from breaking down in the stomach.
Also known as ‘gum lac’, shellac also finds its way into household products such as sealing wax, adhesives, polish and varnish; in cosmetics such as hairsprays, mascara, nail polish, perfume and lipstick (and yes, there are vegan alternatives for all of these); as a binding agent in printing inks and paints; and in agriculture – coating urea to produce a slow releasing fertilizer.
Is there a vegan alternative to shellac? Of course! Zein, a corn protein, is a competitive non-animal-based product. Pure zein is clear, odorless, tasteless, hard, water-insoluble, and edible. It is already used as a coating for candy, nuts, fruit, pills, and other encapsulated foods and drugs. In the United States, it may also be labeled as ‘confectioner’s glaze’. NOTE: As well as sometimes being made from shellac, confectioner’s glaze can also contain beeswax.
So, what do you do if you want to know whether that shine on your candy comes from an animal or a plant? Call the company, of course! Not only does making that call give you a definitive answer as to the origin of the ingredient, but it also lets the company know that there is an increasing demand for vegan alternatives to shellac and other animal-based ingredients that are, frankly, archaic.


http://www.care2.com/greenliving

The Black Fruits

The black pigment is a result of a combination of several pigments that together absorb all colors. This is how these ten fruits get their dark coloring. The color refers to either the skin or flesh.


Black Currant
Scientific Name: Ribes nigrum
Origin: native to central and northern Europe and northern Asia
Description: 1 cm diameter;glossy, very dark purple, almost black
Taste: very sweet and sharp;lightly flowery fragrance with pungent, almost musky flavour

Mulberry
Scientific Name: Morus
Origin: majority of the species are native to Asia
Description: a collective fruit, 2–3 cm (0.79–1.2 in) long; skin starts white or green to pale yellow (with pink edges) which turns red when they start to ripen then becomes dark purple to black
Taste: tart, sweetandjuicy
Other Colors: white, pink and red

Java Plum
Scientific Name: Syzygium cumini
Origin: Native to Bangladesh, India, Nepal, Pakistan and Indonesia.
Common Names: java plum, duhat, black plum, jambul, Portuguese plum
Description: oblong, ovoid shaped; skin coloring starts green and turns pink as it begins to ripen then becomes deep red to black when fully ripe; purple colored flesh
Taste: sweet, mildly sour with dry puckering mouthfeel (astringent) flavor; it leaves the tongue a purple coloring
Other Colors: white

Black Olives
Scientific Name: Olea europaea
Origin: native to the Meditteranean, Asia and Africa
Description: 1–2.5 centimetres (0.39–0.98 in) long; The difference between green and black olives are the maturity. Unripe olives are green, while ripe olives are black.
Taste: uncured olives are intensely bitter
Other Colors: green

Black Mission Figs
Scientific Name: Ficus carica“Mission”
Common Names: mission fig, black mission and franciscana
Description: tear-drop shaped, thick black skin and reddish flesh; skin often cracks when ripe
Taste: lusciously sweet; crunchy seeds
Other Colors: dark purple

Black Grapes
Scientific Name: Vitis
Description: a prolate spheroid fruit with semi-transluscent flesh covered with smooth skin
Taste: crunchy, dry, sweet and tart flavor
Other Colors: green, yellow, orange, pink, dark blue or crimson

Blackberries
Scientific Name: Rubus fruticosus
Origin: nativethroughout the temperate northern hemisphere and South America
Description: a very dark purple aggregate fruit with smooth fragile skin and greenish-white core; young berries are red and hard which turns black and shiny when they ripen
Taste: wine-like; sweet

Black Sapote
Scientific Name: Diospyros digyna
Origin: a black persimmon native to eastern Mexico and Central America
Common Names: zapote prieto, chocolate pudding fruit
Description: 5–10 cm (2.0–3.9 in) in diameter; looks like a medium-sized tomato; the olive skin is inedible, turns deep yellow-green when ripe; the ripe pulp has a color similar to chocolate pudding
Taste: sweet, reminiscent of chocolate pudding

Black Raspberries
Scientific Name: Rubus occidentalis
Origin: eastern North America
Description: round-shaped druplets with hollow core; 12-15 cm in diameter with very dark purple-black fruits
Taste: sweet; better tasting than red raspberries
Other Colors: yellow

Black Cherries
Scientific Name: Prunus serotina
Origin: native to eastern North America and south Eastern United States
Common Names: rum cherry, mountain black cherryandwild black cherry
Description: 1 cm in diameter, shiny, smooth and globular; starts green then turns red and becomes black when ripe


http://scienceray.com/biology

A happier meal? McDonald's ...

A happier meal? McDonald's plans to shrink French fry portions and add apples to every Happy Meal

Changes: Children can now expect less fries and a portion of fruit or veg in their Happy Meal from September onwards as McDonald's battles to counter childhood obesity

McDonald's is revamping its Happy Meals by shrinking portion sizes and apple slices.

The Oak Brook-based chain announced the changes today and plans to have the new meals in restaurants from September.

The company, often blamed for its contribution to America's childhood obesity epidemic, is attempting to make its children's meals healthier.
It originally planned to ditch fries altogether, replacing them with fruit - typically an apple - or a vegetable.

But children - and their parents - were not happy, so the fries stayed put.
'People come to McDonald's and, first of all, they want the choice and the control to be theirs, but their expectation of a Happy Meal does include a fry,' Jan Fields, president of McDonald's USA told the Chicago Tribune.
'When we did it without fries, there was a huge disappointment factor.'
The old Happy Meal with Chicken McNuggets weighed in at 530 calories and 23g of fat. its new equivalent will have 435 calories with 17g of fat.
Depending on the combination, the new Happy Meal with have an average 20 per cent less calories in it, according to the fast food chain.
Sodium is still a bit of a problem however. The old meal boasted 550mg, while the new one has 600mg.




Speaking out: McDonald's president, Jan Fields, said it was a 'great time' for the company to introduce the changes


However McDonald's said it is working on reducing levels of sodium across all its offerings.

The French fry cartons in the new Happy Meal will contain 1.1oz of potatoes, down from 2.4oz. Apple slices portions will also be reduced to 1.2oz, down from 3.1oz.
U.S. customers can already choose between apples or fries. But only about 11 percent of customers were ordering apples, the restaurant said.

The meal will also allow parents to choose a 1 per cent milk or fat-free chocolate milk.
Children can still opt for soda, but parents must request it. Parents can also double up on apple slices instead of a portion of fries.


Approximately 17 per cent (or 12.5million) of U.S. children and adolescents aged two to 19 are obese and one in five pre-school children are overweight or obese.

Although the company says it cannot be the only chain to make changes in order to have an impact, there is no question it is one of the main leaders.
McDonald's estimates the average U.S. child eats at its restaurants three times each month.
President of the company, Jan Fields, said it was a 'great time' for McDonald's to introduce the changes.
CURRENT HAPPY MEAL


With Chicken McNuggets (and small fries)

Chicken McNuggets (4pc) Calories: 190
Fat (g): 12
Sodium (mg) 360
Sugars (g): 0
Small Fries:
Calories: 230
Fat: 11
Sodium: 160
Sugars: 0

Soda (12 fl.oz)
Calories: 110
Fat: 0
Sodium: 30
Sugars: 28

Total
Calories: 530
Fat: 23
Sodium: 550
Sugars: 28









NEW HAPPY MEAL


With Chicken McNuggets (and chocolate milk)

Chicken McNuggets (4pc)
Calories: 190
Fat (g): 12
Sodium (mg) 360
Sugars (g): 0

Kid's Fries:
Calories: 100
Fat: 5
Sodium: 70
Sugars: 0

Happy Apples (1/4 cup)
Calories: 15
Fat: 0
Sodium: 0
Sugars: 3

Nonfat chocolate milk
Calories: 130
Fat: 0
Sodium: 170
Sugars: 21

Total
Calories: 435
Fat: 17
Sodium: 600
Sugars: 24





Speaking on Good Morning America, Ms Fields said: 'We're offering fruit to every child so it's automatic. We recognise the importance of fruit in a child's diet.
'100 per cent of our national advertising to children will include a nutritional announcement with it,' she added.
'We only advertise the healthy items in the Happy Meal.'
When asked whether the company should ditch the all important lure of the Happy Meal - the coveted toy - Ms Fields came out of corporate mode for just a moment.
'The toy's an important part of the experience, c'mon,' she said.
Geeta Maker-Clark, a family physician at NorthShore University HealthSystem, told the Chicago Tribune: 'I applaud any move toward including more whole food into a heavily processed meal.
'Bringing a whole food into it shifts the pendulum toward something more healthy, and I applaud the decreased portion sizes.'
But Darren Tristano, executive vice president of Technomic, a Chicago-based restaurant industry consultancy isn't convinced the changes will have much impact.
'Consumers are going to chose what they want,' he said.
'I think you're going to get a good reaction from kids who like apples. But ultimately I think we're going to see a good bit of apples wasted from kids who just refuse to eat them.'


http://www.dailymail.co.uk

Child behaviour link' to snoring

Children who snore, or who have other night-time breathing conditions, are at risk from behavioural problems, according to a study.

Sleep apnoea and snoring made conditions such as hyperactivity more likely later on, researchers said.

The study, published in the US journal Pediatrics, looked at data on 11,000 children living in the UK.

Lead researcher Dr Karen Bonuck said the sleep problems could be harming the developing brain.

One estimate suggests one in 10 children regularly snores and 2% to 4% suffer from sleep apnoea, which means the breathing is obstructed and interrupted during sleep.

Often enlarged tonsils or adenoids are to blame for the conditions.

In adults, the result can be severe day-time tiredness, and some studies have hinted that behavioural problems such as attention-deficit hyperactivity disorder might be linked to the condition in children.

The latest study is sufficiently large to offer a clearer view of this.

Oxygen supply
Parents were asked to fill in a questionnaire in which both the level of snoring and apnoea were recorded in the first six or seven years of life, and contrasted with their own assessment of the child's behaviour.


If the sleep problem is addressed, the behaviour will improve almost immediately.”

Marianne Davey,
British Snoring and Sleep Apnoea Society
Dr Bonuck, from the Albert Einstein College of Medicine at Yeshiva University in New York, said that children with breathing issues during sleep were between 40% and 100% more likely to develop "neurobehavioural problems" by the age of seven.

She believes that the sleep breathing issues could cause behavioural problems in a number of ways - by reducing the supply of oxygen to the brain, interrupting the "restorative processes" of sleep or disrupting the balance of brain chemicals.

She said: "Until now, we really didn't have strong evidence that sleep-disordered breathing actually preceded problematic behaviour such as hyperactivity.

"But this study shows clearly that symptoms do precede behavioural problems and strongly suggests that they are causing these problems."

Marianne Davey, from the British Snoring and Sleep Apnoea Society, said that sleep problems in the young were an under-recognised reason for poor behaviour.

She said: "Often parents won't make the connection and mention them to the GP, so this label of ADHD is given to the child, and sometimes they are even given drugs.

"This is wrong, as if the sleep problem is addressed, the behaviour will improve almost immediately."

http://www.bbc.co.uk/news/health-17237576

Sleep quality 'improves with age'

The study involved more than 150,000 people

Brain, body training 'treats ME'
The belief that older people tend to suffer worse sleep may be false - in fact the reverse may be true, according to US researchers.

A telephone survey of more than 150,000 adults suggested that, apart from a blip in your 40s, sleep quality gets better with age.

Those in their 80s reported the best sleep, says the study in Sleep journal.

A UK sleep researcher said while poor health could affect sleep, it was a "myth" that age alone was a factor.

While universities have equipment which can measure sleep duration and disturbance in study volunteers, this does not always match the volunteer's own opinion on their night's rest.

The research, conducted by the Center for Sleep and Circadian Neurobiology at the University of Pennsylvania, instead focused on asking large numbers of randomly selected people about their sleep.

They were also asked about their race, income, education, mood and general health.

While being depressed or having health problems was linked to poor sleep quality, once the researchers had adjusted the results to compensate for this, a distinct pattern emerged.

Instead, they found that complaints about poor sleep quality fell as age rose, with the lowest number of complaints coming from the over-70s.

Middle age blip
The only exception to this trend was middle age, where sleep quality was poorer.

Dr Michael Grandner said the original reason for setting up the study was to confirm the precise opposite - that sleep quality declined in old age.

He said: "These results force us to re-think what we know about sleep in older people - men and women."

He suggested that it was possible that older people were sleeping worse, but simply felt better about it.

"Even if sleep among older Americans is actually worse than in younger adults, feelings about it still improve with age."

Professor Derk-Jan Dijk, Professor of Sleep and Physiology and Director of the Surrey Sleep Research Centre, said the study was "interesting".

He said: "We have got to get away from all these myths about ageing - many people are very content with their sleep."

However, he said that asking people for their subjective opinion about sleep patterns could produce answers that were dependent on their mood at the time.

"If you are angry because your boss didn't give you a pay rise, your perception of sleep quality may be very different from someone who is feeling generally content."

bbc.co.uk

Sun-dried tomatoes linked to hepatitis A outbreak

Four of the seven infected people had consumed sun-dried tomatoes
Continue reading the main story
Related Stories

'Millions' live with hepatitis
UK health experts believe sun-dried tomatoes could be the cause of a recent outbreak of hepatitis A.

The Health Protection Agency and the Food Standards Agency fear contaminated samples were to blame for the infection that hospitalised four people and caused illness in another three people in late 2011.

Hepatitis A virus is carried by human faeces and can be passed on through contact with food or water.

Severe cases can lead to liver failure.

All of the seven people infected have since made a recovery.

One of the strains of hepatitis A identified in two of the patients was identical to a strain that caused a similar outbreak linked with sun-dried tomatoes in the Netherlands in 2010, says a report.

Four of the patients in this latest outbreak in England said they had consumed sun-dried tomatoes.



Hepatitis A - the most common type and is usually caught via contaminated food or water. Usually short-lived. Vaccine is available
Hepatitis B - passed from person to person through unprotected sex or by sharing needles to inject drugs. Vaccine is available
Hepatitis C - usually transmitted through blood-to-blood contact. No vaccine
Hepatitis D - only possible to have hepatitis D if you have hepatitis B. Affects about 5% of those with hep B
Hepatitis E - rare in the UK and usually caught via contaminated food or water
Officials are on the alert for further cases. But they say they do not know which brands of sun-dried tomatoes might be involved. This is because there is no reliable test to find the virus in food.

A spokeswoman for the Food Standards Agency said: "Sun-dried tomatoes are being investigated as one possible source of the hepatitis A cases reported last year.

"However, no food source has been conclusively identified so far and no other relevant cases have been reported in the UK since November 2011. The investigation by FSA and HPA is ongoing."

Hepatitis A is a notifiable condition. This means that when the condition is diagnosed, the doctor making the diagnosis must inform the local authority.

In most cases the infection is relatively short-lived and people recover within a couple of months.

bbc.co.uk

Fall victim's skull repaired using stomach fat injections

Part of Tim Barter's head had collapsed
A man whose skull was partly removed after he fell from a drainpipe has had his head reshaped using stomach fat.

Tim Barter, 32, from Brixton, awoke from a coma 10 days after his 25ft fall with a brain haemorrhage, shattered eye socket, and part of his skull removed.

King's College Hospital surgeons used body fat to repair his temple in the first procedure of its kind in Britain.

Mr Barter, a visual effects supervisor, said: "I'm making the most of everything now where I didn't before."

In June 2009, Mr Barter, who has regularly worked on the BBC's Doctor Who, locked himself out of his house and decided to climb up to an upstairs window to gain entry.

But the drainpipe collapsed beneath him, causing him to plunge to the ground.

He said he had no recollection of the fall but believes he must have landed face-first.

Mr Barter was discovered unconscious by his neighbours and taken to the major trauma centre at King's College Hospital, where part of his skull was removed to cope with the bleeding and swelling on his brain.


Tim Barter's skull was partly removed after he fell from a drainpipe and damaged his head
"Life stopped for a number of months. I couldn't work and I had double vision," he said.

A custom-made titanium plate was fixed to replace the piece of removed skull.

The plate was developed at King's using computer technology to make it mirror the other side of his head.

Meanwhile, the fat from his stomach was injected into his temple to fill out the concavity that had appeared through the slump of inactive muscle.

Robert Bentley, director of trauma at King's, said: "Tim highlights an area of expertise that I've developed here at King's over the last nine years in which we have inserted over 250 such prostheses."


Since making a full recovery from his fall, Tim Barter is learning to skydive
Since his fall, far from fearing heights, Mr Barter developed a love for skydiving.

"I love the falling. It's just the split second at the end that's an occasional problem."

Following his recovery, which lasted for two years, he has been wall climbing, kayaking and going to the gym "to get a decent physique".

"I can't put anything off any more I'm doing what I've always put on my list," he said.

http://www.bbc.co.uk/news/uk-england-london-17204589

Cosmetic surgeons call for surgery adverts ban


The PIP implants were made with low-grade silicone not meant for medical use
Continue reading the main story
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'No more tests' for PIP implants
Plans to insure cosmetic surgery
Lansley calls for implant action
Cosmetic surgery advertising should be banned and annual checks carried out on surgeons, the industry has said.

The British Association of Aesthetic Plastic Surgeons (Baaps) wants measures including increased regulation of the "cowboy" market in the UK.

Prof Sir Bruce Keogh is leading a government review of the trade after the PIP breast implants scandal.

Sir Bruce has said an insurance scheme for the sector, similar to that in the travel industry, could be introduced.

'Marketing gimmicks'
The government is also considering the introduction of a breast implant registry to make a record of all cosmetic operations.

Baaps said cosmetic surgery as a medical procedure should not be advertised, in the same way that the promotion of prescription medicines is banned.

Continue reading the main story
“
Start Quote

In no other area of surgery would one encounter Christmas vouchers and two-for-one offers”

Fazel Fatah
President, British Association of Aesthetic Plastic Surgeons
Baaps president Fazel Fatah said: "Over the last decade the Baaps has worked tirelessly to educate the public on the many aggressive marketing gimmicks that not only trivialise surgery but endanger the patient.

"We have warned against the unrealistic expectations set by reality 'makeover' shows and against crass competition prizes promising 'mummy makeovers' and body overhauls.

"In no other area of surgery would one encounter Christmas vouchers and two-for-one offers - the pendulum has swung too far, and it is time for change.

"Thus we are delighted with the upcoming inquiry and put forward our realistic and achievable proposals for consideration by the government."

'Patient welfare'
The Independent Healthcare Advisory Services represents the cosmetic surgery industry.

Its director Sally Taber told the BBC that "this type of advertising has increased to an inapproprate level".

However, she added: "We do not agree that there should be a total ban on cosmetic surgery advertising.

"Advertising should be honest and ethical, in everybody's interests so the patient is aware of what is available.

"We have worked hard with Baaps to ensure there isn't this incentivised advertising."

The faulty implants were made by the now-closed French company Poly Implant Prostheses (PIP) and filled with industrial rather than medical grade silicone.

Some 300,000 of the implants were sold around the world, mainly in Europe.

About 40,000 women in the UK received PIP implants, with 95% dealt with by private clinics.

The government has said implants given on the NHS can be removed and replaced free of charge, and removed but not replaced if it was done privately.

Private clinics have varied in their response to whether they will remove the implants for free.

NHS medical director Sir Bruce said: "I am working with experts from the plastic surgery field to look at what we can do to make sure people who choose to have cosmetic surgery and other cosmetic procedures are safe.

"I will be looking at all aspects of regulation, at the regulation of implants and fillers, at whether the people who carry out cosmetic interventions have the right skills, at whether the clinics look after the care and welfare of their patients."


http://www.bbc.co.uk/news/health-16675155

Vitamin D deficiency is a real problem for SOME people. The problem with giving blanket advice to take a supplement, especially a fat soluble vitamin such as D, is that you could be giving very bad advice to a segment of the population.

See your doctor if you think you have vitamin deficient, DON'T JUST TAKE SUPPLEMENTS.

For children 5-15 it only takes 5-10 minutes twice a day out in the sun to get your fix.

If they do not get that then adding foods such as milk with cereal in the morning is plenty . . .

You do not need much vitamin D to avoid deficiency.