|
|||
 |
|
|
|
|||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||
|
||||
|
We are now offering yoga for larger
bodies on Mondays from 6:45 to 7:45pm and a
beginner yoga series. Please
call us for additional information.
For up-to-date information about our upcoming
workshops and classes, please check our website or
give us a call. Registration and payment in advance
are required for all ph&w events and space is limited
to
12 (cooking classes are limited to 6). We strongly
encourage early registration.
|
||||
|
||||
|
||
Are organic foods better for us than
their "conventional" counterparts? While many of us
intuitively think that organic must be better for us, there
is surprisingly little research on this topic. We know
that organic farming is much better for the
environment (and farm workers, too), but what do
we really know about the risks of pesticide
residues
and the actual health benefits of eating organic foods?
According to the Center for Science in the Public
Interest's Nutrition Action Health Letter, out of
the 900
active ingredients in pesticides legally used in the
United States today, 20 are scientifically proven to
cause cancer in lab tests and are considered
possible carcinogens in humans. In fact, crop-duster
pilots, farmers and workers who use pesticides
have higher rates of asthma, Parkinson's disease,
leukemia, and a variety of cancers involving the brain,
skin, and prostate, etc. So, there is little doubt that
people who work with pesticides, especially those
who do this for a living, are at higher risk for
developing serious health problems. But what if you
just buy and eat foods grown with pesticides and
other synthetic chemicals? And what if you have done
this all of your life? Well, there is surprisingly little
data on the cumulative health risks of pesticide
residues on human health. We do know that older
organochlorine pesticides such as DDT (which was
banned years ago) are stored in body fat and persist
in the environment. Newer pesticides are metabolized
quickly by your body but there is no way to prove their
long-term safety. A lifetime of consuming pesticide
residues may well be carcinogenic, but it is extremely
difficult to study the impact of pesticides on health
since we are all exposed to hundreds of chemicals,
from the air we breathe to the vast array of chemicals
that come into contact with our skin, lungs, and
digestive tract. The EPA estimates that Americans
use "more than a billion pounds of pesticides each
year to combat pests on farm crops, in homes, places
of business, schools, parks, hospitals, and other
public places."
While the jury is not completely in for adults, the
effects of pesticide
residues in children are clear. Pesticides are known
to affect the development of the brain and nervous
system, and may well pose additional risks such as
asthma and cancer. According to the EPA, "exposure
to a toxin can permanently alter the way an individual's
biological system operates ... Adverse effects of
pesticide exposure range from mild symptoms of
dizziness and nausea to serious, long-term
neurological, developmental and reproductive
disorders." Experts in the field of environmental
science urge that babies and children be protected
from the potentially harmful effects of pesticides by
completely eliminating these chemicals from baby
food.
Although there is much we don't yet know about the
health effects of pesticides, one thing that is certain is
that some fruits and vegetables are more likely to be
contaminated than others. The Environmental
Working Group (EWG), a Washington, D.C-based non-
profit, recently ranked the pesticide contents of
commonly eaten fruits and vegetables using data
obtained from the FDA and the US Department of
Agriculture. According to the EWG, the 10 most heavily
contaminated fruits and vegetables, in order, are as
follows: 1) peaches, 2) apples, 3) sweet bell peppers,
4) celery, 5) nectarines, 6) strawberries, 7) cherries, 8)
pears, 9) imported grapes, and 10)spinach. Of the 43
fruits and vegetables analyzed, the 10 least
contaminated, in order, are: 1) onions, 2) avocado, 3)
frozen sweet corn, 4) pineapples, 5) mango, 6)
asparagus, 7) frozen sweet peas, 8) kiwi, 9) bananas,
and 10) cabbage. So if you're watching your food
budget, you might want to buy conventionally grown
onions and avocados but insist on organic peaches,
apples, and bell peppers.
In terms of potential health benefits of organic foods,
there is research indicating that some organic foods
may provide a higher level of certain nutrients. For
example, a recent study found that organically grown
tomatoes contained significantly higher levels of the
flavonoids quercitin and kaempferol. Organic oranges
have been found to have higher levels of vitamin C
than commercially grown oranges and organic
ketchup contains more lycopene than ketchup made
from conventionally-grown tomatoes. A small study
found that rats fed a diet of organically grown foods
had slightly better immune status, a tendency toward
lower weight and less fat mass, and higher levels of
vitamin E. Clearly there is a need for more research
into the potential health benefits of organic food.
There is limited research supporting
the actual health benefits of organically grown food, but
there is research suggesting that pesticides can be
harmful to human health, especially to children.
Pesticides are clearly damaging to the environment
and people who work with these products for a living.
By avoiding foods known to have a high pesticide
content and choosing the organically grown variety,
you may be minimizing any potential health risks. So
the next time you're in the mood for a peach or apple,
by choosing the organic one you will not only be
exposed to fewer residues but your choice will be
better for the environment.
|
||
|
|
||
|
lavender peaches with lime
We used this recipe at the Providence Bridge
Pedal
health expo last month and our samples were gone in
no time at all! This makes a wonderful dessert and is
a great way to increase your consumption of fresh
fruits.
4 large peaches (preferably organic); 2 limes; 1 tsp.
Cointreau orange liqueur (optional); 6 mint leaves
(dried or fresh); ¼ tsp lavender.
RINSE peaches. CORE and pit peaches by slicing in
half and giving a quick twist to both halves and
removing the seed. SLICE each half into bite-sized
chunks and place in a bowl. SLICE the limes in half
with a paring knife and squeeze juice onto peaches.
TOSS together with lavender and mint leaves
in the bowl. DRIZZLE with Cointreau and set aside for
a few minutes so the flavors can blend. SERVE
peaches in a dessert bowl topped with a dollop of
whipped cream or plain yogurt. GARNISH with a fresh
mint leaf or a sprig of fresh lavender.
Serves 4-6, depending on willingness to share.
|
||
|
|
|
|
copyright 2007 portland health and wellness We are very interested in your comments and suggestions. Please let us know if you have a topic you would like to see covered in future newsletters. We look forward to hearing from you.
Sincerely,
the staff of
Portland Health and Wellness
email:
infoph_w@comcast.net
phone:
503.236.4506
|
|