Feature Article in SneakPEAK "Beware of the Bug"

"As the nation enters one of the worst flu seasons in years, high-alpine locals and visitors need weapons to fight back

An aromatic tea of herbs and spices readily found in your pantry can ward off the worst of flu symptoms"

This article covers Cold vs Flu symptoms, a recipe for a homemade cold and flu tea, and vital information for locals.

Please follow the Link here:

http://sneakpeakvail.com/Features/tabid/100/post/beware-of-the-bug/Default.aspx

Lead in Your Lipstick? FDA Analysis Identifies Lead in 400 Popular Lipstick Products

After reviewing 400 popular lipsticks, the FDA found that ALL contained at least some amount of the dangerous heavy metal known as lead.

After reviewing data for 400 popular lipstick products available on the market, the FDA found that ALL of them contained at least some amount of the dangerous heavy metal known as lead.  In ninety-five percent of these products, the lead content was over the maximum 0.1 parts per million (ppm) allowed in candy bars.  Some of these lipstick products contained as much as 70 times this amount.  Nonetheless, the FDA is not expressing concern over the matter simply based on the claim that lipstick is not intended to be ingested.  Quoted from the FDA’s website, “Lipstick, as a product intended for topical use with limited absorption, is ingested only in very small quantities.”  The question is then, what constitutes small quantities?  Daily activities of living make it obviously impossible for lipstick-wearers to avoid ingesting some amount of it regularly through eating, drinking, kissing, and even the occasional lick of one’s own lips.  The truth is that a small daily dose could really add up over years of use!       

It may not only be probable to accidently ingest lipstick (and therefore any contaminants contained within it), but also to absorb it transdermally (across the skin).  Many types of substances can be effectively absorbed into the body via the skin, which is why numerous medications are delivered this way (i.e. hormone creams and nicotine patches). 

Although the FDA is not expressing concern over potential dangers of lead contamination in lipsticks sold throughout the country, the U.S. Centers for Disease Control (CDC) has asserted that “no safe blood lead level has been identified.”  Dr. Sean Palfrey, professor of pediatrics and public health at Boston University as well as medical director of Boston’s Lead Poisoning Prevention Program, stated some of his insight regarding lead:  “Lead is a proven neurotoxin that can cause learning, language and behavioral problems such as lowered IQ, reduced school performance and increased aggression.  Pregnant women and young children are particularly vulnerable to lead exposure, because lead easily crosses the placenta and enters the fetal brain, where it can interfere with normal development.”

Results of the most recent lipstick analysis are expected to be published in the May-June 2012 issue of Journal of Cosmetic Science.  The analysis was performed by the private laboratory known as Frontier Global Sciences, Inc.  To view the full list of lipstick products tested, check out http://www.fda.gov.

While the FDA is not currently acknowledging possible dangers attributable to the lead-containing lipstick products, a statement on its website reads, "Although we do not believe that the lead content found in our recent lipstick analyses poses a safety concern, we are evaluating whether there may be a need to recommend an upper limit for lead in lipstick in order to further protect the health and welfare of consumers."

Dr. Shana McQueen

Sources:
http://www.fda.gov
http://www.moneytalksnews.com/2012/02/14/is-there-lead-in-your-lipstick/
http://www.naturalnews.com/035027_lipstick_lead_FDA.html

Supplement Use Saves Billions In Healthcare Costs

Chronic diseases such as heart disease, stroke, cancer, diabetes, and arthritis are among the most preventable.

The distribution of Healthcare costs in the United States may not be the most ideal. According to the Centers for Disease Control (CDC) the United States allocates as much as 75% of funds toward the treatment of chronic disease and only 3% towards prevention. This is a staggering number since chronic diseases such as heart disease, stroke, cancer, diabetes, and arthritis are the most preventable.

An in depth literature review conducted by the Council for Responsible Nutrition demonstrates that the use of dietary supplements among those of high risk for chronic disease can be an effective preventative method. This may be for both billions of dollars of health care cost savings and a better quality of life for the individuals taking them (Frost & Sullivan.)

For more information please visit:

http://www.cdc.gov/

Pumpkin or Squash Soup Recipe

This recipe is Gluten free, Vegetarian friendly, Vegan friendly, and Low-sodium

Ingredients

      2 onions chopped up small
      2 cloves garlic smashed and minced
      2 acorn or butternut squash or even a small pumpkin
      4 sweet potatoes
      2 white potatoes
      5 carrots sliced
      2 apples peeled, cored & sliced
      maple syrup to taste
      dash cinnamon & cardamom
      4 pats butter (Vegan-sub 1/2 butter substitute and 1/2 applesauce)
      1 tbs any flour (GF- sub corn starch, potato starch, or gf flour mix)
      salt to taste (Low sodium- sub for garlic powder and pepper)
      2 cups milk (Vegan-switch to almond, rice, or soy milk)

Preparation

The key to a good squash soup is to bake the squash and sweet potatoes and white potatoes and to not rush them along. With pumpkin or squash, I will cut the vegetable in half, scrape out the seeds and bake face down on a cookie sheet.

Saute the garlic and onions in olive oil until clear. Add the carrots and apples until soft.

Once the squash and potatoes are soft, let cool & peel. Put innards into the pot with the other simmering veggies. Let it all meld.

Next, make a roux. Melt the butter in a skillet. Add the flour (I use oat flour or spelt. Most flours will do.) With a fork, mix in the butter and the flour until the flour is slightly brown. Add one cup milk and keep stirring, the milk will thicken right up. When it is thick, add the other cup of milk. When that thickens up again, add to the veggies.

Blend it all together until desired degree of smoothness. I use an immersion blender, but you can also use an upright blender.

Add the maple syrup, dash cinnamon, cardamom. Salt to taste. Serve warm with a good piece of bread. I like to garnish with a think slice of dried pear. This year I dried lots of red pears with the skin on and it looks so pretty! 

Vegetable & Lentil Soup Recipe

This recipe is Vegetarian friendly, Vegan friendly, Gluten-free, Low-sodium, and Sugar-free

Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and doesn't take long to make. To prepare a vegetarian lentil soup, don't add meat and substitute vegetable broth for the chicken broth. Original recipe for this soup was from Mad Hungry (Artisan Books) by Lucinda Scala Quinn.

   

Ingredients:

2 1/2 tablespoons extra-virgin olive oil
1 onion, chopped (3/4 cup)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, peeled and chopped (2/3 cup)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
1 small tomato, chopped (1/3 cup)
1 tablespoon tomato paste
2 cups brown or green lentils
1/2 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon freshly ground black pepper
6 cups chicken broth or vegetable broth
4 cups water, plus more if needed
2 teaspoons red wine vinegar
Garlic Croutons (optional)
One bunch firm curly kale, chopped up
2 pieces grilled chicken breast, sliced into bite-sized pieces (optional)

Directions:

Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.

Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

Potato Leek Soup Recipe

This recipe is Vegetarian friendly, Vegan friendly, Gluten-free, Low-sodium, and Sugar-free

Ingredients:

One big onion

One head of garlic

10 potatoes

6 leeks (but any green onion will do)

Olive oil

1 quart water, or vegetable or chicken stock

One hand full of chopped up kale (something I often add to soups right at the end, to boost the vitamin and fiber content!)

Directions:

Slice onions into small pieces, smash garlic with a flat knife and then mince. Sauté the garlic & onions until clear.

Cut potatoes into 1-2 inch cubes. Add to onions & garlic. When half way to soft, add the leeks.

Simmer for 10-15 minutes. Add liquid. Simmer another 20-30 minutes. Add kale. Salt to taste.

This recipe is Vegetarian friendly, Vegan friendly, Gluten-free, Low-sodium, and Sugar-free

Small Packaged Foods: Price vs. Convenience

When we walk into a grocery store we can now choose between a conventional sized product or smaller individual sized products such as chips, candy bars, and yogurt cups. Lets take chips for example. Looking at the smaller containers they are often labeled an alluring “100 calorie” count, and are portioned in individual packages so you won’t overeat.

The convenience of this size may remove the temptation of many to indulge in too much of a snack. Yes, small packages offer convenience yet are often pricey- sometimes up to three times the price of a normal sized unportioned container. To avoid these costly options there are many foods that can be both cost efficient, low in calories, healthy, and easy to portion if you plan ahead.

Here are a few economic alternatives around 100 calories to enjoy:

• Tomato (1 med.) with sprinkle of feta cheese and olive oil
• Edamame in shell (1/2 c) with low sodium soy sauce
• Shrimp (8) and cocktail sauce (4 tbs)
• Baby carrots (1 c) with hummus (2 tbs)
• Cantaloupe ( ½ fruit)
• Raspberries (1 c) with Greek yogurt (2 tbs) and honey (1 tsp)
• Raisins (50)
• Egg whites (2) with toast (1 slice)
• Tortilla chips (12 chips) with salsa (1/2 c)
• Frozen yogurt (1/2 c) any flavor
• Hershey dark chocolate kisses (5)
• Raw nuts such as almonds or peanuts (a handful or 1 oz)
• Applesauce (1c) with cinnamon
• Skim milk latte (8 oz)
• Air-popped popcorn (3 c)
• Thin pretzel sticks (48 sticks)
• Celery (5 pieces) with peanut butter (1 tbsp)
• Unsweetened applesauce (1 cup)
• An apple (small) with low-fat cheese (2 oz)

Here is a pdf compiled by the State University of Utah full of visual charts on cost saving food strategies:

http://extension.usu.edu/files/publications/publication/pub__8822711.pdf