Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

New research suggests that women on farms who come in contact with some pesticides have a greater risk of developing allergic asthma. Amanda Gardner of HealthDay News reports:

According to the Asthma and Allergy Foundation of America, non-allergic asthma is caused by factors not related to allergies. But allergic asthma -- the most common form of asthma, affecting more than 50 percent of the 20 million asthma sufferers in the United States -- is characterized by symptoms that are triggered by an allergic reaction. Some typical triggers for allergic asthma include dust mites, pet dander, pollen and mold.


Experts already knew that growing up on a farm minimizes the risk of allergic disease, that pesticides have been associated with respiratory symptoms in farmers, and that farmers are at increased risk for respiratory diseases -- including asthma -- due to exposure to grains, animals, dust and other factors.

Little research, however, has delved into respiratory risk factors for farm women.

Hoppin and her colleagues examined data on 25,814 such women in North Carolina and in Iowa who are participating in the Agricultural Health Study, a large government-funded look at the effects of environmental, occupational and other factors on the health of the agricultural population.

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Sorry, I just couldn’t resist. The United States Department of Agriculture has issued a public health alert for about 14,800 pounds of missing ground beef that may be contaminated with E. coli. Reuters reports:

The alert came after a trailer containing the ground beef was reported stolen by Texas American Food Service Corporation, the USDA said in a statement.


The firm, based in Fort Worth, Texas, does business as American Fresh Foods. A company spokesman could not be immediately reached for comment.

Symptoms of E. coli 0157:H7 illness, the strain associated with the alert, include potentially severe stomach cramps, diarrhea and dehydration. Children, the elderly and people with poor immune systems are most vulnerable.

You know, over the past couple of years E. coli has gotten a lot of press. It’s about time we learn more about it, especially since it apparently runs wild in our food supply. Here are some highlights—or should I say lowlights—from Wikipedia. Take a look:

Escherichia coli (pronounced E. coli), is a bacterium that is commonly found in the lower intestine of warm-blooded animals. Most E. coli strains are harmless, but some, such as serotype O157:H7, can cause serious food poisoning in humans, and are occasionally responsible for costly product recalls…


…E. coli normally colonizes an infant's GI tract within 40 hours of birth, arriving with food or water or the individuals handling the child. In the bowel, it adheres to the mucus of the large intestine. Wild-type E. coli has no growth factor requirements; it can synthesize all the components of its cell from glucose. It is the primary facultative organism of the human GI tract. As long as these bacteria do not acquire genetic elements encoding for virulence factors, they remain benign commensals…

…Certain strains of E. coli, such as O157:H7, O121 and O104:H21, are toxigenic (some produce a toxin very similar to that seen in dysentery). They can cause food poisoning usually associated with eating unwashed vegetables and contaminated meat (contaminated during or shortly after slaughter or during storage or display). O157:H7 is further notorious for causing serious, even life threatening complications like Hemolytic Uremic Syndrome (HUS). The usual countermeasure is cooking suspect meat until it reaches an internal temperature of 160 degrees Fahrenheit (70 °C), or is "well done"; the alternative of careful inspection of slaughtering and butchering methods (to make sure that the animal's colon is removed and not punctured) has apparently not been systematically tried. This particular strain is linked to the 2006 United States E. coli outbreak of fresh spinach.

In keeping with today’s science lesson, here are a couple pictures of the E. coli bacteria. Enjoy, well, not really. Just have a look:


I see, it’s all so clear now, E. coli, the classic love-hate relationship.

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The gripe that healthy food is more expensive than unhealthy food is debatable, but usually, the proof is found in the pudding. So, get a load of this chart from the Journal of the American Dietetic Association, via The Los Angeles Times:
Personally, I think it’s easy to live within your means and eat healthfully. The problem is $0.99 snack cakes and fast-food value menus are far more accessible and have million-dollar marketing campaigns behind them. What do you think?

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Even if you don’t understand what he’s saying, the way this man describes his garden, still sounds poetic. Take a look:

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The holidays are nearly over. Hopefully you’re all staying on track. Saying, “It’s the holidays. I can have one more cookie,” can’t last forever. So, if the yuletide is getting the best of you. Sit down and get ready for this week’s Eating to Live on the Outside—EXTREME VERSION!

Well, it’s not really extreme. It’s just that today we’re taking a look at Extreme Pita. Now, Extreme Pita claims to be healthy, fresh, and fast. This may very well be true, but, there’s only one way to find out. Saddle up folks. Its time to crack this menu open—CHARGE!

First let’s take a look at the Freestyle Pitas. Clearly, if we are going to go for a pita, concession number one is the pita, i.e. bread. Okay, the only one I’d consider ordering would be the Market Fresh Veggie; lettuce, tomatoes, green peppers, mushrooms, onions, and cucumbers, and, I’d order it with the light Italian dressing. Now, not only are veggies great, but, if you check out the nutrition facts, you’ll see it’s your best bet, by far.

Alright, I’m skipping the Extreme Pita Creations and the Flat Baked Pitas, both are very meat and cheese oriented; not my thing. Onto the salads, and the salads—as they usually are—are a great refuge for the bleary eyed Eat to Liver trying to figure out what the heck to order.

There are two salads I’d go with. The first is the Fresh Veggie; lettuce, tomatoes, cucumbers, mushrooms, green peppers, and black olives. I’d keep everything but the olives, that way I could avoid the salt hit. I’d also get the Light Italian dressing, on the side of course. The other salad is the Traditional Greek. Now, it’s a tad mysterious because they don’t say what’s in it, but from the photo on the menu. I’d guess it comes with lettuce, black olives, tomatoes, Feta cheese, and the Greek Feta dressing. Well, after I ditch the cheese, olives, and switch the dressing. It makes more sense just to stay with the Fresh Veggie Salad. Don’t you think?

Outside of the Fresh Veggie Pita and Fresh Veggie Salad, you’re pretty much out of luck. Extreme Pita may advertise itself as a healthy fast food and yeah, compared to the likes of Burger Hut and Pizza King, they’re a better choice, but it’s no landslide victory.

Outside of these two options, the menu is slathered with cheese, lunch meat, and daunting condiments, but what really knocked me for a loop is the Just for Kids section of the menu. Here are the selections: Chicken Pita, Ham & Cheese Pita, 6” Pepperoni Flat Baked Pita, 6” Cheese Flat Baked Pita, and Chicken Nuggets & Dip—WHAT!

At least most of the adult menu sections have at least one “healthy” offering. Why is the kids menu loaded with the worst of the worst; cheese, processed meat, and, lunch meat! If you ask me that gives kids all the tools they need to make dopey food choices later in life, but then again, I doubt Pizza Kings’ kid’s menu is any better. So, on second thought and as far as standard American fast food restaurants go, it sure seems like Extreme Pita is par for the course.

But hey! Maybe I’m crazy. Heck knows I have been called it before. That’s why I need you. You people are the brains of the operation. Check out Extreme Pita’s menu—be sure to check out the nutritional information too—and let me know how you handle Eating to Live on the Outside. Make a comment or send an email to diseaseproof@gmail.com. Until then, eat greatly! Peace.

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What can I say? I must be an exhibitionist or something. I just can’t resist an opportunity to show off my banana. Feast your eyes on this handsome specimen:


Go on. Take a closer look, you know you want to:

Now, last week my banana had farm number 001, Peru. But this week, my banana’s number is 002. Alright, let’s run it through the Dole Organic Program and find out where my banana was grown. Cool! Check this out:

• Country: Perú
• Farm Units: Saman Palletizing Unit and Communitary Growers Group of Samán
• Location: Chira Valley, Sullana, Piura, Perú
• Crops: Organic Bananas
• Organic Certified since: 2001

You just can’t beat Peruvian bananas! Here are some pictures of my banana’s old stomping grounds. Enjoy:

Actually, I’ve been keeping an eye out for different farm numbers. Hopefully next time my banana will be from a different exotic location. Exotic and banana—sounds dirty!

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I admit. For a long time I thought cooking vegetables killed them. Not so according to Dr. Fuhrman. He explains:

The raw-food movement continues to make converts, thanks to a devoted group of individuals and celebrities who embrace the belief that an all-raw food diet is the best diet. The idea that stirs the most enthusiasm for this diet is the contention that cooking both destroys about fifty percent of the nutrients in food, and destroys all or most of the life promoting enzymes.

Now, what about these enzymes? More from Dr. Fuhrman:

Contrary to what many raw-food web sites claim, the enzymes contained in the plants we eat do not catalyze chemical reactions that occur in humans. The plant enzymes merely are broken down into simpler molecules by our own powerful digestive juices. Even when the food is consumed raw, plant enzymes do not aid in their own digestion inside the human body. It is not true that eating raw food demands less enzyme production by your body, and dietary enzymes inactivated by cooking have an insignificant effect on your health and your body’s enzymes.

And here’s an interesting factoid, cooking can actually be beneficial. Dr. Fuhrman again:

In many cases, cooking destroys some of the harmful anti-nutrients that bind minerals in the gut and interfere with the utilization of nutrients. Destruction of these anti-nutrients increases absorption. Steaming vegetables and making vegetable soups breaks down cellulose and alters the plants’ cell structures so that fewer of your own enzymes are needed to digest the food, not more. The point is that this “cooked food is dead food” enzyme argument does not hold water. On the other hand, the roasting of nuts and the baking of cereals does reduce availability and absorbability of protein.

Get a load of this. Some new research has also determined that cooking vegetables might not damage their nutrient-load. More from CBS News:

The University of Parma's Nicoletta Pellegrini, PhD, and colleagues bought freshly harvested carrots, zucchini, and broccoli at a local market.


In their lab, the scientists measured levels of various antioxidants in the raw vegetables. Then they boiled, steamed, or fried the vegetables. Lastly, they measured antioxidant levels in the cooked vegetables.

Raw vegetables were loaded with antioxidants. After cooking, their antioxidant levels were a mixed bag.

In some cases, the veggies lost antioxidants to cooking. But not all antioxidants decreased when cooked -- and in some cases, certain antioxidant
levels rose when cooked.

Okay, this post isn’t intended to bash raw food—heck, Dr. Fuhrman eats plenty of raw veggies—in fact, he’ll tell you first hand, raw food is wonderful! Here’s one last quote:

Certainly, there are benefits to consuming plenty of raw fruits and vegetables. These foods supply us with high nutrient levels and the smallest number of calories. But the question we are looking at is this—Are there advantages to eating a diet of all raw foods and excluding all cooked foods?


Clearly, the answer is a resounding “No.” In fact, eating an exclusively raw-food diet is a disadvantage. To exclude all steamed vegetables and vegetable soups from your diet narrows the nutrient diversity of your diet and has a tendency to reduce the percentage of calories from vegetables, in favor of nuts and fruit, which are lower in nutrients per calorie.

I should point out, I’m eating a raw fruit and veggie chocolate pudding right now—YUM!

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Yesterday it was reported that many parents don’t realize that their children are overweight. In case you missed it. This Fox News video report will get you up to speed. Take a look:


Now, if you’ve actually caught yourself describing your child as “husky” or “big-boned,” you might want to ponder this quote in the AP report from Dr. Matthew M. Davis. Here it is:

"When I see a child that is obese at these younger ages, I take that as a sign of ways nutrition can be improved, a child's activity level can be improved."

Me thinks the good doctor might be onto something. From one doctor to another, Dr. Fuhrman explains why it shouldn’t be a surprise that all Americans, including kids, are getting fatter. Check it out:

Weight has increased in America simply because total calorie consumption has risen and activity or exercise has fallen. Our diets are more nutrient-deficient than ever.

Isn't acknowledging the problem is the first step?

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More fog surrounding the “Master Cleanser.” EMaxHealth is on it:

Some critics point to lack of essential nutrients in this fast, citing a deficiency of protein, vitamins, and minerals. As a result of these deficiencies, individuals on the diet may experience dizziness, delirium, and fainting in the short term, with possible damage to the body occurring in longer-term applications. Dr. Joel Fuhrman attributes these effects to detoxification, which he says passes after the toxins are eliminated.


Many authors assert the benefits of fasting are related to its lack of nutrients, particularly macronutrients.

Dr. Ed Zimney has asserted that, while toxins (such as mercury from the ingestion of fish) do accumulate over time, lemon juice and maple syrup could "not in any possible way eliminate any of these toxins."

People with intestinal conditions such as Irritable Bowel Syndrome may experience added discomfort while on the cleanse. However note that this is in fact one of the treated conditions of the fast.

There is a risk that the saltwater "flush" may remove both beneficial and harmful bacteria from the body. A no-food diet may cause the gut to stop passing food, resulting in constipation, or may make the consumption of food immediately after the fast painful. These are the important reasons to follow the fasts' instructions correctly.

For more of Dr. Fuhrman’s thoughts on the Master Cleanser, check out: Master Cleanser Redux.

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Reminds me of that Bob Dylan song, “Everybody must get…” You know how it goes, but seriously, Madelyn Fernstrom, Ph.D. thinks we all should cut back on the salt. Jill Daly of The Pittsburgh Post-Gazette reports:

The hidden store of salt lies in processed foods, says Madelyn Fernstrom, Ph.D., nutritionist and director of the University of Pittsburgh Medical Center Weight Management Center.


That's where most people double their recommended daily dose of 2,300 to 2,500 milligrams of salt.

"Ten percent comes from table salt; 75 percent comes from processed foods, like ketchup, soy sauce," she says, adding that by putting soy sauce on sushi, a healthy dish becomes a hazard.

She says a quick reading of a product's label reveals the high salt content of condiments, canned soups, rice and noodle mixes, macaroni and cheese, frozen foods, cereals, breads and deli meats.

Among those urging FDA action to reduce excess salt in food at a recent hearing in Washington, D.C., was the American Medical Association.

"The need for immediate action is clear," said Dr. Stephen Havas, AMA vice president for science, quality and public health. "The deaths attributed to excess salt consumption represent a huge toll -- the equivalent of a jumbo jet with more than 400 passengers crashing every day of the year, year after year."

Great quote by Dr. Havas. Now, I’ve talked about it before, but, it always bears repeating. Dr. Fuhrman is no fan of salt, and, he also thinks we should do our best to avoid it. Here’s a conglomeration of his comments on salt. Enjoy:

Salt addiction has developed throughout civilization in the last 5000 years, creating a worldwide epidemic of high blood pressure and resultant strokes. Besides fatigue, cravings, and uncomfortable withdrawal symptoms, salt use gradually deadens your taste1…


…High salt intake, and resultant high blood pressure later in life, does not merely increase the risk and incidence of stroke. It also can lead to kidney failure, congestive heart failure, and heart attack. Salt consumption is linked to both stomach cancer and hypertension.2 For optimal health, I recommend that no salt at all be added to any food…

…High salt intake also contributes to flushing your bone mass down the toilet bowl. Excessive stimulation of bone turnover also causes an increase in bone breakdown and remodeling, which can lead to osteoarthritis and calcium deposits in other tissues. The presence of this bone material in the urinary tract also lays the foundation for calcium-based kidney stones.

Salt content, is a major reason why I hardly eat any processed or canned foods—Yuck!
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Robert Preidt of HealthDay News takes a look at mixing exercise with childcare. Here’s an excerpt:

"Childhood obesity is an epidemic that threatens the future health of our nation. We know that about 57 percent of all 3- to 5-year-olds in the United States attend child-care centers, so it's important to understand what factors will encourage them to be more active, and, hopefully, less likely to become obese," study co-author Dianne Ward said in a statement. Ward is director of the intervention and policy division in the nutrition department at University of North Caroline at Chapel Hill School of Public Health.


In their study, Ward's team evaluated the physical activity levels of children at 20 child-care centers in North Carolina.

They found that children did more moderate and vigorous physical activity if the child-care center: had more portable play equipment, such as balls, jump ropes, hula hoops and riding toys; offered more opportunities for indoor and outdoor active play; and provided physical activity training and education for staff and students.

Clearly, the TV is not a good babysitter.

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New research suggests that young children who have been exposed to secondhand smoke have a higher risk of developing allergies. Reuters is on it:

Experts have known that exposure to secondhand smoke either prenatally or early in life can raise a child's risk of developing asthma symptoms. But the evidence regarding allergies in general has been mixed.


In the new study, Swedish researchers found that 4-year-olds who had been exposed to parents' smoking during early infancy were at greater risk of allergies to indoor allergens like dust mites and cat dander. They were also at greater risk of food allergies.

It's possible that secondhand smoke triggers inflammation in the lining of young children's airways, which may sensitize them to allergy-triggering substances, according to the researchers, led by Dr. Eva Lannero of the Karolinska Institute in Stockholm.

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This is a great post from The New York Times Well blog, Medical Myths Even Doctors Believe. I was shocked by a couple of them myself. Here they are:

3. Hair and fingernails continue to grow after death.

The claim has been repeated in movies and talk-show monologues, but it’s not true. The growth of hair and nails requires “a complex hormonal regulation” that stops after the body dies. The reason for the long-held belief may be that dehydration of the body after death, and subsequent shrinking of soft tissue, can create the illusion of growth of hair and nails.

6. Eating turkey makes people especially drowsy.

This myth stems from the fact that turkey contains tryptophan, a chemical also made by the human body. Scientific studies show that sleep and mood are affected by tryptophan.


However, turkey does not contain an exceptional amount of tryptophan. Chicken and beef contain about the same amount, and pork and cheese contain more tryptophan per gram than turkey. Because turkey is consumed with other foods, absorption of tryptophan from turkey is minimal, noted the authors. The myth likely stems from the fact that everyone feels drowsy after eating a large meal because the body is using energy to digest food and blood flow and oxygenation to the brain decreases. Large meals in the United States usually occur around Thanksgiving and Christmas, holidays during which turkey is often served.

Number 6 gives you plenty of reason to kick your lazy uncle off the couch on Thanksgiving!

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Here’s a great video from Dr. Fuhrman’s colleague John Robbins, author of the book Healthy at 100. He breaks down just what it takes to be healthy at and beyond 100 years of age. Check it out:


For reference, here are Robbins’ four healthiest societies. And no, Americans didn’t make the list. Have a look:

1. Abkhasia: Ancients of the Caucasus
Where people are healthier at ninety than most of us are at middle age.

2. Vilcabamba: The Valley of Eternal Youth
Where heart disease and dementia do not exist.

3. Hunza: A People Who Dance in Their Nineties
Where cancer, diabetes, and asthma are unknown.


4. The Centenarians of Okinawa
Where more people live to 100 than anywhere else in the world.

Well, I might be an Italian-American, but, I’m shooting for 100…and beyond!

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The alcohol-Eat to Live conundrum. It’s a puzzling one. As Eat to Livers we want to eat and live healthfully, but, how does booze fit into the equation? Does it even? Dr. Fuhrman discusses alcohol in his book Eat to Live. Here’s a snippet:

It is much wiser to avoid the detrimental effects of alcohol completely and protect yourself from heart disease with nutritional excellence. For example, even moderate alcohol consumption is linked to higher rates of breast cancer and to occurrence of atrial fibrillation.1 Avoid alcohol and eat healthfully if possible, but if that one drink a day will make you stay with this plan much more successfully, then have it.

Reasonable advice—works for me. I don’t drink a lot, but I do drink. When you’re young and single, not drinking can become a social handicap. Now, the reason why I don’t drink very often is because I’m firmly aware of the adverse health effects. More from Dr. Fuhrman:

Dietary Factors That Induce Calcium Loss in the Urine2

animal protein
salt
caffeine
refined sugar
alcohol
nicotine
aluminum-containing antacids
drugs such as antibiotics, steroids, thyroid hormone
vitamin A supplements

15 Common Migraine Triggers

sweets
dairy and cheese
salted or pickled foods
fermented foods
chocolate
vinegar
pizza
smoked meats
alcohol
monosodium glutamate
nuts food
additives
yeast
hydrolyzed protein
baked goods

For most people, the worst side effect of booze is consuming all those excess calories and in Eat to Live Dr. Fuhrman explains, they go right to your gut. Check it out:

Moderate drinking has been associated with a lower incidence of coronary heart disease in more than forty prospective studies. This only applies to moderate drinking—defined as one drink or less per day for women, and two drinks or less for men. More than this is associated with increased fat around the waist and other potential problems.3 Alcohol consumption also leads to mild withdrawal sensations the next day that are commonly mistaken for hunger. One glass of wine per day is likely insignificant, but I advise against higher levels of alcohol consumption.

Now, it’s always cool when Dr. Fuhrman’s points get echoed somewhere else. Like this report for example. Anahad O’Connor of The New York Times investigates the claim, Calories From Alcohol Go to Your Midsection. Take a look:

In general, drinking causes weight gain primarily because alcohol slows the body’s ability to burn fat for energy, not to mention that it increases appetite. The effects of alcohol on the midsection are complicated, but studies show pretty clearly that beer, wine and spirits have a greater effect on belly fat in adults who drink sporadically than in people who drink regularly but in small amounts.


In one study published in The Journal of Nutrition in 2003, a group of scientists followed more than 2,300 drinkers and nondrinkers and found — after controlling for a number of variables — that those who averaged a single drink per day had the lowest levels of abdominal fat. Those who drank occasionally but had four or more drinks in one sitting had the greatest levels. Several studies have shown similar results.

The investigation concludes that excessive drinking is the likely to cause unsightly belly fat. So, with all this being said, next time your out with friends and one of them offers to buy you a drink, at least you’ve got the facts. Personally, I’ll take a gin martini on the rocks!
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Not only is this baby genius plotting the untimely death of broccoli, but, he can also cut a rug. Take a look:


Here’s the back story to this insidious plan: Baby Genius vs. Broccoli.

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Thai Chicken Stir-fry

2 cups cooked brown rice
2 chicken breasts, skinless and boneless
4 cloves garlic, cut in half
1/2" slice fresh ginger root
1/2 bunch chopped fresh mint
12 fresh basil leaves
1/2 bunch chopped cilantro, optional
2 1/2 cups carrot juice
2 1/2 teaspoons arrowroot powder
2 bags oriental frozen vegetables
1 whole onion, sliced
1/2 pound sliced shiitake mushrooms
1 bag broccoli florets
1 can bamboo shoots, drained
2 teaspoons Spike seasoning, or other no salt seasoning
2 tablespoons Dr. Fuhrman's VegiZest
1/2 teaspoon curry powder, optional
3 tablespoons natural peanut butter, no salt
1/2 cup light coconut milk
1/4 cup raw cashews, chopped

Cook brown rice according to directions and set aside until ready to serve. Very thinly slice chicken. Lightly brown chicken over high heat. Turn down heat to medium and cook until done. Do not overcook chicken; when pricked with fork and juice runs clear the chicken is cooked. Remove to a plate and set aside. In food processor, finely chop garlic, ginger root, mint, basil, and cilantro, reserving some for top, if desired. Mix carrot juice w/ arrow root powder. Place all ingredients (except for peanut butter, coconut milk, and cashews) into a wok or large skillet. Cook on high heat, covered, stirring often, until vegetables are just tender and chicken cooked through about 10-15 minutes. Push vegetables aside and add peanut butter, stirring to blend with liquid. Toss to distribute. Add coconut milk and heat until hot. Place chicken on the brown rice, cover with vegetable mixture and top with chopped cashews. Also delicious topped with the fresh herbs. Serves 4.

Salmon Salad Nicoise

Salad
1/2 cup wild salmon, canned or left over, flaked
2 cups green beans, cooked
1 cup cooked and cubed potatoes
1/2 cup chopped bell pepper
1/2 cup shredded carrots
1/4 cup thinly sliced sweet onion
1/2 cucumber, cut into small cubes
1 large tomato, coarsely chopped
2 cups mixed salad greens or baby greens
2 cups romaine lettuce, torn in small pieces


Dressing
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
2 teaspoons Dr. Fuhrman's VegiZest
2 tablespoons orange juice
1 teaspoon garlic powder

Prepare all salad ingredients. Whisk dressing ingredients and toss with salad mixture and serve. Serves 2.

Baked Apricot Garlic Turkey Tenderloins

4 apples, quartered
2 oranges, quartered
1 onion, peeled and quartered
2 tablespoons fresh thyme
20 fresh sage leaves
2 whole turkey tenderloins or 6 turkey scallops, sliced very thin
1/2 cup apricot spreadable 100% fruit
2 teaspoons Bragg Liquid Aminos
3 teaspoons Spike seasoning (no salt) or other no salt seasoning
6 cloves garlic, pressed

Preheat oven to 375 degrees. Cut apples in quarters and slice core out leaving flat. In baking pan arrange apples, oranges, and onion close together. Lay herbs on top of fruit. Place tenderloins on top of fruit, onion, and herb mixture. If using turkey scallops, fan out three scallops on top of each other and place over apple, orange, onion and herb mixture, and do the same for the remaining three. Mix apricot spread, liquid aminos, Spike and garlic. Generously spread turkey with sauce. Cover loosely with foil and bake for 30-35 minutes until turkey juices run clear when pricked in center with a fork. Serves 6.

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As a kid I heard that one, and, that I was “husky.” Nice way to boost a child’s self esteem, first tell him he’s go abnormally giant bones. Then, confuse him into thinking he’s part dog. Maybe all this cliché is why many parents can’t realize their kids are fat. The Associated Press reports:

That is worrisome because obese children run the risk of diabetes, high blood pressure, cholesterol problems and other ailments more commonly found in adults. And overweight children are likely to grow up to be overweight adults.


"It suggests to me that parents of younger kids believe that their children will grow out of their obesity, or something will change at older ages," said Dr. Matthew M. Davis, a University of Michigan professor of pediatrics and internal medicine who led the study, released earlier this month.

"When I see a child that is obese at these younger ages, I take that as a sign of ways nutrition can be improved, a child's activity level can be improved."

I have a thought of my own—well, it’s not really my own, I heard Dr. Fuhrman say it once—maybe the reason why parents can’t realize that their children are fat, is because they themselves aren’t exactly the spitting image of health. Here’s what Dr. Fuhrman had to say about all this:

If children are in an environmental of healthful foods they will have no problem developing a healthy attitude toward food. Setting an example supported by both parents is the most important and most effective approach.

Personally, I started exercising a lot when I was a teenager because I saw how much mom worked out. Parents are the key—who would have thought!

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Polycarbonate is a compound found in many plastic water bottles. Never heard of it? Well, it’s quickly gaining the reputation of a nasty little hormone mimicker. Ben Dobbin of the Associated Press has more:

Worries about a hormone-mimicking chemical used in the trendy sports accessory led a major Canadian retailer to remove Nalgene and other polycarbonate plastic containers from store shelves in early December.


"It's definitely a concern but I'd like to learn more before I make any decisions about my water bottles," McHugh, 26, a business manager for a reggae band, said with an easy laugh. "For now, I'll probably keep using my Nalgene until it breaks. It's indestructible, I've heard…"

…There is little dispute that the chemical can disrupt the hormonal system, but scientists differ markedly on whether very low doses found in food and beverage containers can be harmful. The U.S. Food and Drug Administration sides with the plastics industry that BPA-based products do not pose a health risk.

However, an expert panel of researchers reported at a U.S. government conference that the potential for BPA to affect human health is a concern, and more research is needed. The panel cited evidence that Americans have levels of BPA higher than those found to cause harm in lab animals.

Now, toxic water bottles are a bigger issue than you might realize. Just get a load of these previous posts:

• Water Bottle Blues
• Bottled Water Bopping the Earth?
• The Plastic Predator: BPA

Kind of scary.

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Yup, I’m still gone—well, sort of—I hope you all are enjoying the holiday. One thing’s for sure. These cats and dogs are enjoying their phytonutrients! Check them out:

So cute, I’m going to explode—KABOOM!

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I’m gone for the holiday. In the meantime, enjoy these strange and mysterious fruit and veggie videos. Take a look:

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Okay, I’ve got a surprise for you. Usually I pick the restaurants for Eating to Live on the Outside—with the occasional reader suggestion of course—but today, we’re getting a special treat. This recommendation comes straight from the top. That’s right, Dr. Fuhrman himself!

He suggested Blossom after having a nice meal there with his friend Peter Max. So, you know what that means. If Dr. Fuhrman’s eating there, it’s got to be good—right? Sorry Joel, there’s really only one way to know for sure—let’s do it, to it!

I love New York City restaurants! Partly because I love New York City, but mainly because I can actually go there and experience the food firsthand, which brings me to an interesting idea I’ve been kicking around. I’m thinking about…to be continued…yes more “to be continued” stuff!

Now back to Blossom. Alright, this is good. According to the website Blossom is a gourmet organic vegan restaurant. That’s a great start! Vegan can be hit or miss, but ORGANIC is always a good thing—enough filibustering—on to the menus!

This is interesting. Looks like Dr. Fuhrman picked a winner here. You could conceivably order anything on the menu. None of the concessions would be that traumatic. The only things that give me pause are some of the soy-foods, oil, and salt, but, these are pretty minor. No worries.

So, since I’ve done this before. I’ll do it again. Here are my favorites—first up, the lunch menu. As far as the appetizers go, I really dig the Black-Eyed Pea Cake; a Yukon gold potato cake, black-eye peas, and chipotle aioli. Potato good, black-eyed peas good, but the chipotle aioli is a concession. I can live it. The rest of appetizers have a lot of faux soy-meat. Not really my thing.

Alright, the salads look good, but I’d nix the croutons that come with the Cesar Salad. I’m not feeling the breakfast options, again, too much soy-meat. Okay, there are a couple sandwiches I’d be cool with. I like the Portobello Ciabatta and the Avocado Sandwich; together they include grilled Portobello mushroom, roasted red peppers, caramelized onions, vegan mozzarella, fresh avocado, sprouts, tomato & chipotle mayonnaise, grain or ciabatta bread, and fries or a salad. This is easy. I’m dropping the vegan cheese and going with the grain bread and a salad. Since the caramelized onions are probably sautéed in oil, that’d be a concession, along with the bread. As for the mayonnaise, vegan mayonnaise sounds worth investigating. I’d just order it on the side.

The entrée I’d order is an easy choice. I really like the Vegetable Stir Fry; stir fried vegetables served with brown rice or cous cous. I could go with either cous cous or brown rice, but either way they’re both a bit of a concession and so is the stir frying. It’s cool. I’m not worried about it.

Now, let’s scope out the dinner menu. The Beet & Tofu Salad looks like a nice starter. I’m cool with tofu just as long as it not overly messed with. This little salad comes with roasted beets, baked sweet & spicy tofu, daikon radish, and a sherry reduction. The sherry reduction is probably the concession. Its alcohol, but, I’m a twenty-something, so I’d be a liar if I said I didn’t imbibe from time to time.

Oh! Blossom has a great dinner salad, and why is it so great? AVOCADO! The Avocado Mango Salad is made with Romaine lettuce, avocado, mango, chick peas, sunflower seeds, and topped with a chili lime dressing. I have a feeling that dressing is oil-less. So let the good times roll!

The dinner entrees are pretty cool. I see two I like. First, the Stuffed Portobello with Cashew-Tahini Sauce; prepared with Portobello caps, herbed tofu-walnut stuffing, apricot cous cous, steamed asparagus, and a cashew-tahini sauce. Looks good to me—what do you think? The Dancing Curry is also pretty neat; tofu and seasonal vegetables, curry sauce, black rice, and papadum. The papadum is a concession and rice is a tiny one too, but otherwise, I dig it!

Now, another option is just go for the side dishes. Blossom has a bunch of really good ones. You could certainly make yourself a nice plate out of them. Here’s what they got: garlic spinach, grilled asparagus, Swiss chard, braised tofu, mashed potatoes, broccoli rabe, grilled Portobello, braised Miso tofu, and fresh cut fries. Let’s see, what would I do with this? I got it! I’m going with the broccoli rabe, grilled Portobello, and the grilled asparagus—I’m on a bit of an asparagus kick lately.

I think Dr. Fuhrman found a good restaurant in Blossom. I’m planning a trip into the city in a couple weeks and if I don’t get sucked in the by the siren song of Sacred Chow, I’ll give Blossom a look-see. But now—you know the drill—it’s your turn! Scope out Blossom's menus and let me know how you handle Eating to Live on the Outside. Make a comment or send an email to diseaseproof@gmail.com. In the meantime, keep eating to live. Peace.

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Yesterday I flaunted my less than super geography skills. See for yourself:

Me: Here’s a look at vegetable market in what I think is India.


Commenter Guri: As the subtitle says, it's Kathmandu. Kathmandu is in Nepal.

Me: Clearly geography is not my strength. I didn't realize Kathmandu was spelled like that...I'll go and sit quietly in the corner.

Damn it. So, to redeem myself—I now present an actual Indian farmer’s market. Enjoy:


Thanks Guri! Om shanti.

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Do you count calories? I hope not. I don’t. Big waste of time if you ask me, but, I’m just a dopey blogger, what do I know? Here Dr. Fuhrman talks about calorie-counting:

With calorie-counting and point-counting and having to weigh, measure, and calculate amounts eaten, you are following a diet. Who wants to diet and measure portions forever? I enjoy eating. I eat the way I advise all my patients to do, yet I am not overweight. Why? I enjoy eating lots of great tasting stuff and not having to worry about my weight or my health. Intellectually, I know that I am doing the right thing to prevent heart disease and other medical problems from developing in my future. Dieting and measuring out thimble-sized portions of food for the rest of one's life is not something that fits in naturally and permanently into anyone's lifestyle.

And it seems those calorie-counting meters on gym equipment are no better. In fact, many experts think they’re pretty inaccurate. Gina Kolata of The New York Times reports:

You can use your heart rate to gauge your effort, and from that you can plan routines that are as challenging as you want. But, researchers say, heart rate does not translate easily into calories. And you may be in for a rude surprise if you try to count the calories you think you used during exercise and then reward yourself with extra food.


One reason for the calorie-count skepticism is that two individuals of the same age, gender, height, weight and even the same level of fitness can burn a different amount of calories at the same level of exertion.

Claude Bouchard, an obesity and exercise researcher who directs the Pennington Biomedical Research Center in Baton Rouge, La., found that if, for example, the average number of calories burned with an exercise is 100, individuals will burn anywhere from 70 to 130 calories.

Part of that is genetic and part is familiarity with the exercise. The more familiar you are with an exercise, the fewer calories you use at the same level of effort, he found in a research study. Subjects rode stationary bicycles six days a week for 12 weeks. They ended up burning 10 percent fewer calories at a given level of effort after their training. The reason, he said, is that people perform an exercise more efficiently as they become more accustomed to it.

There also is a seldom mentioned complication in calculating calories burned during exercise: you should subtract off the number of calories you would be using if you did nothing. Almost no one does that, Dr. Bouchard said. But for moderate exercise, the type most people do, subtracting the resting metabolic rate can eliminate as much as 30 percent of the calories you think you used, he added.

Resting metabolic rates, though, differ from individual to individual and also differ depending on age, gender, body mass, body composition and level of fitness, so guessing at your resting rate also is fraught with error.

Personally, I could care less what those meters read. I go for duration and intensity. Whatever the calories will be, will be—how about you?

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Whether your holiday is over or you’re getting ready celebrate it, buying safe toys is important, especially in light of all the recent toxin-scares. Dennis Thompson of HealthDay News has more:

Holiday toys are supposed to surprise and delight. But this year, toys are threatening to cause more worry than joy.


Millions of toys made in China have been recalled in recent months by toy companies, many because they were decorated with lead paint. The recalls involve popular brands, including Hot Wheels, Barbie, and Thomas the Tank Engine, among others…

…Prevent Blindness America offers these other suggestions:

Read all warnings and instructions on the box.

• Avoid toys with sharp or rigid points, spikes, rods or dangerous edges.
• Buy toys that will withstand impact and not break into dangerous shards.
• Avoid toys that shoot or include parts that fly off…

…Finally, parents should avoid buying one of the most common -- yet one of the most dangerous -- items on the toy market: latex balloons. Balloons and pieces of broken balloons can block a child's airway and should never be given to children younger than 8.

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According to new research it’s good to be fit even if you’re overweight. Will Dunham of Reuters reports:

Men and women who were fit, as judged by a treadmill test, but were overweight or obese had a lower mortality risk than those of normal weight but low fitness levels, the study in the Journal of the American Medical Association showed.


Exercise expert Steven Blair of the University of South Carolina and colleagues tracked about 2,600 people age 60 and up, examining how physical fitness and body fat affected their death rates over 12 years.

Those in the lowest fifth in terms of fitness had a death rate four times higher than participants ranked in the top fifth for fitness.

Here’s some pictures form the slideshow that accompanied the report—should be no surprise why I picked them—take a look:


Let me know what exercise activities you’re into and I’ll keep an eye out for related news!

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San Francisco’s mayor wants to charge stores a fee for selling soft drinks sweetened with high-fructose corn syrup. Jesse McKinley of The New York Times reports:

In a move he says is necessary to trim the city’s waistline, the decidedly slim mayor of San Francisco, Gavin Newsom, has proposed charging big stores a fee when they sell sugar-sweet soda.


The proposal, which was reported by The San Francisco Chronicle on Monday, would put an as yet-to-be-defined surcharge on all drinks with high-fructose corn syrup, which puts the sweet pop in most nondiet sodas and many other food products. The syrup also puts on the pounds, something city officials say strains the health care system…

…Mr. Keane said that if Mr. Newsom really wanted to fight the fat, he would take on computer and video game companies, which Kevin Keane, a senior vice president of the American Beverage Association, said lured children inside when they should “be outside burning calories.”

Mr. Newsom, a Diet Coke man who exercises regularly, already earned the ire of beverage companies with a ban this year on bottled water at City Hall, where staff members now drink filtered and cooled tap water. The soda proposal will be introduced to the Board of Supervisors early next year, Nathan Ballard, a spokesman for the mayor, said, and would affect only large retailers, not mom-and-pop stores. As for levies on other child-friendly delicacies, Mr. Ballard added, “The mayor has no intention of imposing a fee on pizza.”

Let’s start with the easy issue first. You don’t have to be a medical expert to know high-fructose corny syrup (HFCS) is a scourge. Dr. Fuhrman explains in Disease-Proof Your Child:

Obesity rates have risen in tandem with soda consumption in the United States, and in the last twenty years the consumption of soft drinks by teenagers had doubled.1 Twelve to nineteen-year-old boys consume thirty-four teaspoons of sugar a day in their diet, and about half of that comes from soft drinks. Children start drinking soft drinks at a very young age, and advertisements and promotions by the soft drink manufacturers are aggressively marketed to the young.

The claim that obesity numbers parallel the rate of soft drink-consumption certainly bolsters Mayor Newsom’s proposal. With that being said, this chart is a must read:


Now, the heart of the matter is will this additional fee dissuade customers from buying soft drinks; logic would tell you that if retailers are paying a surcharge they will no doubt pass the cost onto consumers—sounds similar to cigarette taxes. Check this out from Tobacco Free Kids:

Studies, and experience in state after state, show that higher cigarette taxes are one of the most effective ways to reduce smoking among both youth and adults. Every 10 percent increase in the price of cigarettes will reduce youth smoking by about seven percent and overall cigarette consumption by about four percent.

We all know the proof is in the pudding. Feast your eyes on this chart. It’s certainly in the same vein as the obesity-soda consumption chart above. Take a look:


This surcharge doesn’t sound like an unfair proposition, especially when you apply the cigarette-tax-logic, which most people seem to agree with. Now, Water for Life USA Blog provides other reasons why soda is bad, here’s three:

pH of Soda = pH of Vinegar
For one, soda, no matter who makes it, is the most acidic beverage you can buy, with a pH of about 2.5, about the same as vinegar. Why does that matter? Acid oxidizes whatever it comes in contact with. If you put soda or vinegar on metal, it will rust it quickly.


Drink Soda, Leach Calcium
If you drink soda, which also contains high levels of phosphorous, you will leach calcium from your bones. Dr. Michael Murray from the Encyclopedia of Natural Medicine concluded, “It appears that increased soft drink consumption is a major factor that contributes to osteoporosis.” Furthermore, Dr. Elson Haas, author of The Detox Diet states, “Tooth loss, periodontal disease, and gingivitis can be problems, especially with a high phosphorus intake, particularly from soft drinks.”

Soda Will Dissolve your Tooth Enamel
Weak bones is just the beginning. According to Dr. James Howenstein. author of A Physician’s Guide to Natural Health Products That Work, the high sugar content of soda is awful. He states, “”In an interesting experiment the sugar from one soft drink was able to damage the white blood cells’ ability to ingest and kill bacteria for seven hours.” Dr. Marion Nestle from his book Food Politics states, “Sugar and acid in soft drinks so easily dissolve tooth enamel.”

And just like soda, cigarettes also pose dangers outside of the most salient, that being cancer. About.com breaks down a list of other smoking hazards. A few of note:

• Carbon monoxide binds to hemoglobin in red blood cells, preventing affected cells from carrying a full load of oxygen.
• The carcinogen benzo(a)pyrene binds to cells in the airways and major organs of smokers.
• The body produces antioxidants to help repair damaged cells.
• Smokers have lower levels of antioxidants in their blood than do nonsmokers.

Clearly, it’s pretty hard to classify soda as less harmless than cigarettes. So, if a tax helps reduce the number of smokers, then why not impose a penalty fee on soft drinks. All indications seem to favor its success. And after all, the cigarette companies are still making millions.
Continue Reading...

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According to a new study, Americans want fit finances before a fit body. Reuters is on it:

After a year of record mortgage foreclosures and slumping home prices, Americans are more determined to shape up their flabby finances in 2008 than their bodies, according to a study released by Countrywide Bank on Tuesday.


Some 67 percent of the 1,002 adults surveyed nationwide said that becoming financially fit is a top New Year's resolution, while 57 percent are committed to becoming physically fit in 2008.

"The results of the survey are an indicator that people are finally putting financial health on par with physical health," said clinical psychologist Dr. Melody Alderman in a statement from Countrywide.

This is certainly a tough call. I mean if you’re broke, that would seem to take priority. What do you think?

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Dr. Fuhrman will tell you, “Mushrooms make a great chewy replacement to meat. Exploring their varieties is a great way to add interesting flavors and texture to dishes.” But, did you know mushrooms are also potent prostate cancer-fighters? More from the AFP:

Researchers at the university in northern Israel said they found molecules in the Ganoderma lucidum mushroom, commonly known as the reishi, which help supress some mechanisms involved in the progression of prostate cancer.


"We already knew the mushroom could impede the development of cancer by affecting the immune system. The in-vitro trials we have done show that it attacks the cancer cells directly," chief researcher Ben Zion Zaidman told AFP.

"These results give rise to hope about developing medication to treat prostate cancer," he said of research carried out to date only in Petri dishes. The research still has to be tested on animals.

Mushrooms are one of my favorite foods! In fact, I’m debating adopting one of those truffle-sniffing dogs—kidding. But seriously, mushrooms are the real deal. Here Dr. Fuhrman explains why they’re especially good in the fight against cancer. Take a look:

Even though they are a fungus, and not a real vegetable, mushrooms contain a variety of powerful phytochemicals and have been linked to decreased risk of chronic diseases, especially cancer.

And for you mushroom-haters out there—you know who you are—eating mushrooms does not have to be an icky experience. Check out these amazing mushroom recipes:

Doubly Delicious Greens

1 large bunch bok choy, chopped
1 large bunch Swiss chard, chopped
1 medium onion, coarsely chopped
2 cloves garlic, chopped
1 15-ounce can diced tomatoes (no salt)
2 cups shiitake and/or baby bella mushrooms, sliced
1/2 teaspoon dried Italian herb seasoning

Place bok choy, Swiss chard, onions, and garlic in a large steamer and steam until almost tender, about 10 minutes. In a large pot add tomatoes, mushrooms, steamed greens mixture, and seasoning. Simmer over low heat for 5 minutes, stirring occasionally.

Cabbage Mushroom Soup

15 oz. carrot juice
10 oz. celery juice
20 oz. water
6 onions
1 head green cabbage
3 stalks broccoli rabe
6 leaves collard greens
4 cups mushrooms, chopped (shiitake preferred)
1 Tbsp. nutritional yeast
1 tsp. garlic powder
1 tsp. Salt-Free 17 Seasoning (Lawry’s)
1 tsp. Mrs. Dash
1/4 cup unhulled raw sesame seeds
1/4 cup raw cashews
1/2 cup red kidney beans
1/2 cup white beans

Cook all ingredients (except the sesame seeds and cashews) on a very low flame in a large covered pot. Remove the cabbage, broccoli rabe, and collards when soft and place in a blender or food processor. Ladle in a little of the soup liquid, purée, and pour the entire mixture back into the soup. Next, put the sesame seeds and cashews into the blender, ladle in some of the soup, purée until silky smooth, and pour the mixture into the soup. Continue cooking until the beans are soft, for about 2 hours. (The basic recipe can be made with any types of greens and beans.)

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Here’s a look at vegetable market in what I think is India. Check it out:


If it is India, Om Shanti.

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So what will be the most popular fitness crazes for the new year? Jack Kelly of The Pittsburgh Post-Gazette breaks them down. Take a look:

The most important fitness trend for 2008 will be the availability of "educated and experienced fitness professionals" to run health clubs, conduct exercise classes, and serve as personal trainers, said the American College of Sports Medicine, an organization that certifies fitness professionals.


Increasing the number of fitness professionals nudged out programs to fight childhood obesity and personal training for the top spot in the ACSM's second annual survey of what its more than 20,000 members worldwide think will be the top fitness trends for the new year. Programs to fight child obesity topped the list in last year's inaugural survey.

Personal training jumped from seventh in last year's survey to third.

Yoga clocked in as number ten—yippee!