Genetically modified foods — there’s little doubt in my mind that they’re poisonous to the earth and dangerous to our bodies — and I’m certainly not alone in this belief. As people across the country have grown increasingly concerned about the dangers of genetically modified foods, a coalition of more than 450 environmental, agricultural, consumer and parenting groups has formed to petition the FDA for the right to know which foods are genetically modified and which are not.

The campaign, known as “JUST LABEL IT: We Have the Right to Know,” is dedicated to the mandatory labeling of genetically engineered (GE) foods, also referred to as genetically modified, or GMOs. The JUST LABEL IT message is simple: consumers have a right to know what’s in their food so they can make informed choices about what they eat and feed their families. Such labeling will give American consumers the power to choose foods wisely, just as consumers in Europe, Japan, Australia, Brazil, Russia and China already do.

As as a health evangelist, I encourage everyone to visit the Just Label It website (www.justlabelit.org/takeaction) to submit your comment to the FDA in support of the petition. It takes less than a minute to submit and in turn, empower millions of Americans to make healthier food choices — truly a cause worth fighting for!

To read more on how to minimize genetically modified foods in your diet, click here (http://www.drfranklipman.com/what-practical-tips-do-you-suggest-to-avoid-gm-food)

When it comes to BPA’s – bisphenol A – I really can’t say a good word about them. They’re bad for the earth and terrible for our bodies – so the less we ingest (knowingly or not) the better. When you feel as strongly about sustaining wellness as I do, the best way to deal with BPA’s is to get them out of your life. And how do I loathe BPAs? Let me count the ways. First of all, biosphenol A is an industrial chemical, an endocrine disrupter, a suspected carcinogen and proven synthetic hormone that mimics the effects of estrogen! BPA’s have been linked to increased risks for heart disease, cancer and diabetes, as well as liver and brain problems. BPA’s are also credited with contributing to erectile dysfunction and the growth of breast cancer cells in adults, plus developmental problems in children. Need I go on?  Clearly, it’s time for all of us to kick it to the curb. Here’s how to start your BPA purge, preferably today:

Kick the can.
Virtually all canned food liners contain BPA’s, which leech into the food (yuck!). My advice? Don’t buy canned food. It’s as simple as that. Buy glass bottled items instead. Better yet, buy fresh, whole, organic foods and prep them yourself to minimize BPA exposure.  If you can’t kick the can completely, just be sure to use canned goods as little as possible.

Keep it glassy.
Store foods in glass containers to eliminate BPA leeching. Reheat items in glass as well to banish the BPA’s. If you have a lot of plastic microwavable containers in your pantry, slowly start decommissioning them and start transitioning over to an all-glass or ceramic-container kitchen. The older the plastic container, the sooner you should throw it out.

Be kinder to the earth.
Another reason to go with glass? It’s kinder to the earth and can be easily recycled. Better yet, you use less energy and water by using one-dish glass cookware that goes from the oven straight to the table. The same is true also for ceramic cookware.

Put down the spatula.
Particularly if it’s made of plastic. Some of the cheaper brands made in countries with fewer safety regulations may contain BPA’s, so be conscious of what your cooking utensils are made of. A better bet is to switch to sustainable, earth-friendly cooking utensils, such as bamboo, that won’t melt or leech chemicals into food with every stir of the soup.

Know your BPA-free numbers.
Pay attention to recycling codes on the bottom of the container. If they’re tagged with a # 1,2, 4 or 5, they’ll be BPA-free, so they’ OK for short-term, single-occasion use, but again, the less you buy, use and dump in a landfill, the better.

Know the bad guys.
Stay far away from the 3’s and the 7’s. The 3’s are made of PVC, also known as vinyl, a notorious toxic off-gasser. Items marked with the #7 recycling code are made with BPA’s so leave them at the store.

Hit the bottle.
Just not plastic ones. If you like to carry water along wherever you go, then portable bottles made of stainless steel are the BPA-free way to go. However, you should remember to check that the bottle doesn’t have a plastic liner, which may contain BPA’s. If you do buy bottled drinks in BPA-free plastic bottles (usually marked with the #1 recycling code), never re-use them, as they’re not designed to withstand hot water washings or repeated usage.

Have a happy and BPA-free day!

Reprinted with permission from Experience Life Magazine.

There’s real beauty in choosing a free-range heritage turkey. You’ll get richer flavor, better nutrition — and the satisfaction of supporting a rare breed of poultry farmer, too.

By Karen Olson

On a thousand acres near Ellensburg, Wash., Greg and Laurie Newhall raise cattle, pigs, sheep, goats, chickens and — as of this year — turkeys. This place, Windy N Ranch, is a free-range pasture paradise. And the turkeys here aren’t your average supermarket-variety birds, but a heritage breed called Black Spanish, one of 11 breeds (including Bourbon Red, Narragansett and White Holland) that the American Livestock Breeds Association is working to protect from extinction.

The Newhalls are dedicated to providing a healthy environment and good care for their animals. “I want to do the best job we can in terms of husbandry, as well as raising a simple food that doesn’t have commercial contaminants,” says Greg, who before becoming a rancher and farmer was a builder and developer.

We talked with Greg about his decision to raise heritage turkeys, and why you won’t find his birds in the frozen-food aisle.

Q: Why did you start raising heritage birds?

A: So much of commercial turkey breeding today is focused on maximizing protein production. Back when our society was more rural, qualities like flavor were far more valued. As farmers, we prefer that focus, and we want to promote some of the more flavorful, less common traditional breeds, so that we don’t lose contact with our American roots. By raising birds that have substantially diminished in number, we help keep those breeds going.  And when you buy that kind of bird for your holiday meals, you help sustain them, too.

Q: What’s the difference between a typical grocery-store turkey and a heritage turkey? 

A: When you buy a pasture-raised heritage turkey, you’re buying a bird that has been humanely raised. You get a stronger, more complex turkey flavor as opposed to the bland taste one gets with a commercial turkey. It’s akin to tasting a real vine-ripened tomato versus tomatoes grown more for shipping than for eating.

Q: What about the cost difference?

A: Raising healthy birds humanely and responsibly does cost more. The conventional, broad-breasted birds in the freezer section are much less expensive, but they are much less of a bird. They’re bred almost exclusively for breast meat. They can’t reproduce naturally; they’re artificially inseminated. They have difficulty walking and moving because they’re designed for such rapid growth.

In the claustrophobic operations where 50,000 or 100,000 birds are raised at a time, the birds are jammed into barns that have to have the air circulated because of the ammonia stench. It is so strong that if it weren’t removed with huge fans, it would kill the animals.

Q: How much longer do heritage turkeys take to grow than industrially raised turkeys? 

A: Heritage turkeys grow in 25 to 28 weeks versus commercial varieties that mature in 14 to 18 weeks.

Q: You slaughter and process your own turkeys right on the ranch premises. Why?

A: We can have people pick up a bird hours after it’s processed. They know that animal has been treated well its whole life and hasn’t been through some giant factory or injected with anything. Processing is not a happy situation for any of us, but for the turkeys, being processed here on the ranch, where they’ve been since they were two-day-old chicks, is much more humane and less stressful than being thrown into a truck and hauled a couple hundred miles to be processed in a commercial facility.

Q: Why do you think more consumers are seeking them out these days? 

A: Buying a pasture-raised turkey from a small family farm feels good, and supports a way of farming I think more people are starting to care about. It’s better for people, for the environment, and for the birds, too.

Nutrition Know-How

Heritage vs. Factory-Farmed Turkeys

• Pasture-raised heritage turkeys are higher in omega-3 fatty acids than grain-fed turkeys raised in factory farms. They are also lower in pro-inflammatory omega-6 fatty acids.

• Pasture-raised heritage turkeys do not require the antibiotics and hormones necessary to raise turkeys under stressed, dirty, overcrowded conditions, keeping the meat cleaner and safer for you.

• Because factory-farmed turkeys tend to be dry and tasteless, they’re often injected with saline solution, vegetable oils and additives to enhance their taste — and you’re stuck paying for the extra weight.

• Turkeys processed by the farmer — as opposed to large processing facilities — are much less likely to be exposed to and contaminated with harmful bacteria.

• Turkeys, in general, are a great source of protein. They also contain high levels of vitamin B6, immune-boosting selenium and zinc, and energy-supporting phosphorous.

Kitchen Tricks

• Before cooking a turkey, remove the neck and giblets from the body cavity. Wash the turkey inside and out with cold water.

• Always wash your hands, utensils and cutting boards with warm, soapy water after handling raw turkey.

• If you do use a frozen turkey, never thaw it at room temperature. Instead, thaw it 24 hours for each 5 pounds in its original wrapper in the refrigerator. Or, place it wrapped in the sink, cover with cold water — and remember to keep refreshing the water! — and thaw 30 minutes per pound.

Shopping and Storage Tips

• To find heritage turkeys in your area, search www.localharvest.org and www.heritageturkeyfoundation.org. Pasture-raised turkeys (and other pasture-raised meats) can be found through www.eatwild.com. Whole Foods carries heritage birds, as do other natural food markets.

• If you want a pasture-raised heritage turkey, don’t delay. Many farmers sell out months in advance of Thanksgiving. If you’re thinking about purchasing a turkey directly from a farm, don’t hesitate to call the farmer and ask questions.

• Put fresh turkey in the refrigerator immediately and cook it within one to two days. If you do buy a frozen turkey, it can be frozen for up to a year.

• Once cooked, tturkey, stuffing and gravy can be frozen. Eat within one month.

Quick and Easy

Asian Turkey Slaw: Mix shredded turkey into your favorite slaw mix. Toss with tahini dressing and sesame vinaigrette, then add green onions and toasted slivered almonds for crunch.

Turkey Avocado Wrap: On a sprouted-grain wrap, spread cranberry mustard spread (equal parts Dijon mustard and cranberry sauce) or cranberry Thai chili spread (one part Thai chili sauce to three parts cranberry sauce). Add shredded Napa cabbage, sliced avocado (or try thin slices of cucumber with the Thai chili sauce), shredded turkey meat, and thinly sliced strips of red bell pepper.
Roll up the wrap, and cut it in half diagonally.

Turkey Chili: Mix up your favorite chili. In the last five minutes of cooking or reheating, toss in a hearty helping of chopped cooked turkey meat. Top with a dollop of tangy Greek yogurt and chopped green onion. Add a flourish of cayenne or red chili pepper for extra spice, and some fresh cilantro for color and scent.

Cubed Turkey on Salads: Top salads with leftover turkey and add your favorite seasonal ingredients, such as diced pear or apple, dried cranberries and toasted pecans. Bonus: Use up leftover cranberry sauce by making it into a quick vinaigrette: add 1 tablespoon red wine vinegar to ¼ cup cranberry sauce, whisk in ¼ cup olive oil, then add salt and black pepper to taste.

Recipes!

Classic Roast Turkey 
Start with a pasture-raised heritage turkey. Wash and pat it dry. Season inside and out with salt, pepper, and fresh herbs like rosemary, sage and marjoram. Rub outside skin with butter. Heat oven to 350 degrees F. Place turkey breast-side down on a roasting rack; cook for 13 minutes per pound. Turn over halfway through roasting. (For a commercial-grocery-store turkey, roast for 20 minutes per pound, half of the time covered, half uncovered.) For safety, all poultry should be cooked to an internal temperature of 165 degrees F.

Wild Rice Mushroom Stuffing
With earthy ingredients like mushrooms, apples and wild rice, this is a richly flavored, gluten-free alternative to packaged bread-cube stuffing.

Makes 6 cups

• 8 ounces baby portabella mushrooms, sliced
• 2 tbs. butter
• 1 Granny Smith apple, diced
• ½ yellow onion, diced (about ½ cup)
• 2 stalks celery, diced (about ¾ cup)
• 2 cups cooked wild rice
• 6 fresh sage leaves, minced
• ½ cup toasted, chopped walnuts
• ¼ cup dried cranberries
• 1 cup hot turkey stock
• Salt and pepper to taste

Sauté mushrooms in melted butter in a sauté pan until lightly browned. Add apples, onions and celery and sauté until tender. Mix wild rice, sage, walnuts and cranberries in a bowl, and stir in turkey stock to moisten. Season with salt and pepper. If you are planning to stuff the turkey cavity (the traditional approach), cool the stuffing first. To bake the stuffing separately (the current trend), lightly oil a baking dish and fill with stuffing. Lightly cover the stuffing with foil and bake at 350 degrees F for 15 minutes; remove foil and bake for another 10 minutes, until stuffing is slightly browned and heated through.

Light Turkey Gravy
Serve this delicate yet deeply flavorful gravy warm over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.

Makes 2 cups

• 1 shallot, minced
• 1 tbs. butter
• ¼ tsp. dried rubbed sage
• ¼ tsp. dried rosemary leaves, crushed
• 1 tbs. potato starch
• 2 cups turkey stock and pan drippings
• ¼ cup apple cider or cold water
• Salt and pepper to taste
• Fresh sage and rosemary (if desired, to garnish)

In a small saucepan, sauté minced shallot in butter over low heat until caramelized, or light golden brown. Add dried sage and rosemary and sauté one minute. Mix in potato starch, then set aside. In a medium saucepan, combine stock and cider, and bring to a simmer. Stir the potato starch mixture into the simmering stock and stir until gravy is thickened. Season with salt and pepper according to taste. Garnish with fresh sage and rosemary.

Turkey Curry
Leftover turkey makes an excellent curry dish, especially when served with brown rice. If you don’t have all these spices on hand, don’t be shy about buying them (most are available in small quantities in the bulk-spice section of natural markets). See the Web Extra! for a yogurt sauce recipe to serve with this recipe and other curry dishes.

Makes six to eight servings

• 1 tbs. coconut oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 tbs. minced gingerroot
• 4 cloves garlic, minced
• 1 to 2 jalapeño peppers, minced
• 1 tbs. cumin seeds
• 1 tbs. ground coriander
• 2 tsp. ground turmeric
• 1/8 tsp. ground cloves
• ¼ tsp. ground cardamom
• 1 cup diced tomato
• 4 cups small cauliflower florets 4 cups Savoy cabbage, cut into 1-inch-square pieces
• 2 cups turkey stock
• 1½ cups pulled, cooked turkey meat
• 1½ cups frozen peas
• Salt to taste
• Fresh cilantro, chopped

In a large Dutch oven or saucepan, heat the coconut oil over medium heat. Add the onion, ginger, garlic, jalapeños and cumin seeds. Sauté about five minutes, while stirring, and then add the coriander, turmeric, cloves and cardamom. Stir while continuing to cook over low heat, about three to five minutes. Add tomato and stir while cooking over low heat for five to six minutes. Increase heat, add cauliflower and sauté for two to three minutes. Then add cabbage and sauté for one more minute. Add turkey stock and bring to a simmer. Add turkey meat and peas, and continue cooking to heat through. Season with salt to taste and garnish with cilantro.

All of these recipes were created by Betsy Nelson — a.k.a. “That Food Girl” — a Minneapolis-based food stylist and recipe developer.

WEB EXTRA!  More Recipes!

Turkey Barley Soup
Homemade turkey stock is a great base and perhaps the most important part of this wholesome soup. With its whole barley, carrots, celery, onion, kale, and chopped fresh parsley and cubed turkey meat, you have truly nurturing soup.

Makes 8 cups

• 1 tbs. olive oil
• 1 large onion, coarsely chopped diced (about 1½ cups)
• 2 cups coarsely chopped celery, about 6 stalks
• 6 carrots, coarsely chopped (about 2 cups)0
• ½ cup hulled barley
• 6 cups turkey stock (homemade is best)
• 1½ cups pulled turkey meat
• 2 cups coarsely chopped kale
• ½ cup coarsely chopped Italian parsley
• Salt and pepper to taste

Heat olive oil in a large stockpot, sauté the onion for five minutes, and then add the carrots, celery and barley. Sauté while stirring for about five minutes and then add turkey stock and bring to a simmer. Cover the pot and let soup simmer until barley and vegetables are cooked through, about 20 to 25 minutes. Add the turkey meat, kale and parsley and season the soup with salt and pepper according to taste. Make sure to taste the broth, especially if it has been made from a brined turkey, since it will be a bit saltier than stock made from an unbrined turkey.

Ginger-Carrot Yogurt Sauce
Makes 2 cups

• 2 cups grated carrot
• ¼ tsp. salt
• 1 tsp. coconut oil or ghee/clarified butter
• 1 tsp. black mustard seeds or whole cumin seeds
• 2 tsp. grated fresh ginger root
• 1 cup plain Greek yogurt

Place grated carrots in a bowl and toss with salt. Heat coconut oil in a small sauté pan and add black mustard seeds. Toast while stirring until they begin to “pop.” You may want to cover with a lid so the mustard seeds don’t fly out of the pan. Add seeds to the carrots, and stir in the ginger root and yogurt until mixed well. Store in the refrigerator until ready to serve.

Reprinted with permission from Experience Life Magazine.

Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit www.experiencelife.com to learn more, to sign up for Experience Life newsletters, or to subscribe to the print or digital version.

People ask me all the time when I started getting interested in the environment and organics, health, toxins etc. I really don’t know the answer…I remember earth day as a kid & being amazed by how much we waste, how we harm the planet, and I would say little by little I started making difference choices. They can be tiny ones, like carrying a travel mug and buying as local & organic as possible, to biggies like the materials we used in building our home.

When I was ready to get pregnant I took it all a bit more seriously as I knew my body would be the home for a babe & wanted to make it as 100% natural & organic as possible. We are learning so much, much of it very scary, about the toxins and chemicals of our world and how they effect the health of our children. A new friend of mine just made an incredible film called TOXIC BABY http://bit.ly/qMFdZB) about just this issue, and I just went to an incredible symposium at Mount Sinai hospital (http://bit.ly/r92Q7P) about this.

Now that Liv is in the world, I try to have her world be as natural and organic as possible. Because I still breastfeed that means the foods I eat, the foods she eats, her clothes, both of our skincare, cleaning products in our home, hand sanitizer – you name it! It is always a choice for both the environment, global impact and our personal health.

For me it is always a choice for both the environment, global impact and our personal health. Being organic and fair trade means I know there is less likelihood of Liv having an adverse reaction to something, less toxins for her little body to deal with, and I also love knowing we are supporting something I believe in deeply: helping the world be less toxic, helping communities grow, helping people get what the deserve in terms of treatment and wage.

For me its about consciousness and educating yourself: being aware that every decision counts – clothing, skincare, diapers, food, toys, what is in our homes, all of it. It can feel overwhelming, but really its about the small decisions – like knowing the top fruits/vegetables to buy organic (http://www.foodnews.org/), or with your home, become conscious of cleaning products, little by little making changes. There is so much information now, we are so lucky to know what we know, so kids can be as healthy and chemical free as possible.

Bedtimes

One of the first things I ever heard about helping your babe to sleep, is create a ritual and stick to it. It doesn’t have to be long or complicated, but you want to do something easy for you and easy for them. Starting when Liv was about 3 months old we did this, creating a very simple one of: dinner, one book, bath, massage, milk (and our special momma /babe chat) and sleepy song. I think it has really helped her go to sleep easily and quickly, because the consistency makes her feel safe – even if we are in a foreign place, we try to keep it the same. Even now, 2 years in, it still helps so much, because it helps her have a sense of structure, and if she starts to buck the system, we get to say ‘ do you want to do xyz (next step of ritual) or go right into the crib’ and it helps her to settle down because she really loves all the parts of the ritual now and doesn’t want to miss anything.

Being the A-type gal I am, before Liv was born I got a baby massage book and video, and when she was tiny I took an infant massage class. From the beginning she loved it, and I loved it. I made up a silly song I sing every night, and it relaxes her and bonded us. I love the little twig lavender creme and so does Liv. Now she says “lavender creme? Livia do?” and she wants me to pump it into her hand and she sings the song and massages her own leg with me. Its beyond cute. We also put the Badger night night balm under her nose sometimes if she seems very awake, and in the winter or when she has a cold will put the Badger baby balm on her nose & cheeks, which she loves, I think for her its fancy, like momma makeup. Now I just need to find a organic baby lip gloss for when she wants to take mine. She is like this at not even 2 years old, God help me when she is a teenager!

The majority of your diet should be plant based, so I always recommend that you eat your fruits and vegetables. Even though the health benefits of a diet rich in fruits and vegetables far outweigh the risks of pesticide exposure, I think it is important to be aware of the amount of pesticides that you may consume with them. So I always recommend buying organic produce if feasible. Not only is it smart to reduce your exposure to pesticides, but buying organic sends a message that you support environmentally friendly farming practices that minimize soil erosion, safeguard workers and protect water quality and wildlife.

But sometimes organic produce may not be accessible or affordable. That’s why I love the EWG Shopper’s Guide Pesticide in Produce, because it helps consumers (like me) who are concerned about pesticides, make healthier choices, given their circumstances. It has 2 lists (the Dirty Dozen and the Clean Fifteen), and will help you determine which fruits and vegetables have the most pesticide residues and are the most important to buy organic. You can lower your pesticide intake substantially by avoiding the 12 most contaminated fruits and vegetables and eating the least contaminated produce. This essential Shopper’s Guide makes it easy to meet a goal of eating at least 7-9 servings of fruit and vegetables a day while reducing your exposure to pesticides.

Why should we be concerned about pesticides?

Pesticides are a public health problem and can be extremely toxic to human health and the environment. U.S. and international government agencies alike have linked pesticides to nervous system toxicity, cancer, hormone system disruption and IQ deficits among children. “Pesticides are toxic,” said Sonya Lunder, Senior Analyst at EWG. “They are designed to kill things and most are not good for you. The question is, how bad are they?”

Here are the 2 latest updated lists from the Shopper’s Guide

Dirty Dozen (Buy these organic)

1 Apples
2 Celery
3 Strawberries
4 Peaches
5 Spinach
6 Nectarines – imported
7 Grapes – imported
8 Sweet bell peppers
9 Potatoes
10 Blueberries – domestic
11 Lettuce
12 Kale/collard greens

Clean 15 (Lowest in Pesticide)

1 Onions
2 Sweet Corn
3 Pineapples
4 Avocado
5 Asparagus
6 Sweet peas
7 Mangoes
8 Eggplant
9 Cantaloupe – domestic
10 Kiwi
11 Cabbage
12 Watermelon
13 Sweet potatoes
14 Grapefruit
15 Mushrooms

Analysts at EWG synthesized data collected from the U.S. Department of Agriculture and the Food and Drug Administration from 2000 to 2009. Produce is ranked based on a composite score, equally weighing six factors that reflect how many pesticides was found in testing of on each type of the produce and at what levels. Most samples are washed and peeled prior to being tested, so the rankings reflect the amounts of the chemicals likely present on the food when is it eaten.

For a downloadable list of this Shopper’s Guide or an app, go to http://www.foodnews.org/walletguide.php.

Also check out a previous blog I wrote awhile ago on Pesticides on our food.

As my life’s work is dedicated to sustainable wellness, it goes without saying that I’m a passionate opponent of genetically modified foods. For me the case against GM foods is a simple one: GM farming methods are poisonous to the environment and its chemicals-baked-right-in yield may be toxic to humans. Does eating GM foods that may deliver loads of genetically-altered organisms plus chemicals and pesticides directly into our bodies seem like a good idea to you? Certainly not. Therefore, as a wellness doctor, lobbying against GM food and raising awareness is critically important. For my patients though, the concern is more immediate when they ask how they can avoid GM foods. Here are four relatively easy ways to keep your distance from GM products:

1. Profile your produce.

   The PLU label – that slightly annoying little sticker you’re always pulling off your produce? Think of it as a mini-dossier on your fruits and veg. It tells you where it was grown and most importantly whether or not it’s been genetically modified. How to crack the code? Look for a PLU number that starts with the number 9, followed by four numbers – that means it’s been grown organically. GM produce starts with the number 8 and is followed by five numbers. Conventionally grown produce has just 4 numbers. How to remember which is the good stuff? Think of the organic 9’s as having a higher value both nutritionally and numerically than the GM coded 8’s. Or as one of my patients recently said, “9 is fine. Negate the 8. Leave 4 at the store.”

2. Use it: Your local farmer’s market.

   Support organic growers and whenever possible, local ones. Eating as much certified organic, locally grown produce as you can will help minimize your exposure to genetically modified crops. Why certified organic? Because the certification helps insure that the products you buy are the real organic deal and aren’t GM.

3. Lose it: Food in cans, bags and wrappers.

   In other words, give processed foods the boot. The more processed foods you eat, the more GM ingredients you’ll ingest, so I say, stay away. By some estimates it’s said that up to 75 % of processed foods contain GM ingredients – not to mention too much sodium, sugar, bad fats and too few nutrients – so why bother eating foods that do so little good?

4. Read all about it – with a magnifying glass.

   If you aren’t able to totally eliminate processed foods, then knowing what to look for on a label will go a long way towards helping you make the best possible choices. Be on the lookout for corn and soy and their derivatives because unless they’re tagged with the certified organic label, chances are they’ll be GM. And for more information, read my blog on practical tips to avoid GM foods.

Particleboard and other composite wood products are almost always made with formaldehyde and the chemical never out-gasses fully because formaldehyde is structurally part of the final “wood” product.
Common reactions to short-term exposure to formaldehyde are eye, nose and throat irritation, coughing, headaches, dizziness, and nausea. Chronic exposure to formaldehyde can cause cancer, according to the Environmental Protection Agency.

Most contemporary furniture that is affordable is made of particleboard, and trailers and other small enclosed spaces are notorious for having sickening amounts of formaldehyde. FEMA trailers sent to house displaced families in the aftermath of Katrina were found to emit up to 400 times the legal limits of formaldehyde.
Following the state of California’s lead, a bill is being proposed in Congress to set federal limits in the amount of formaldehyde allowed in products used in the home. Currently, there is
>no federal standard for formaldehyde emissions in most homes. California standards restrict formaldehyde-emissions to about 0.09 parts per million. The proposed federal bill will go into effect by January 2012

All well and hopeful, but what to do in the meantime?

Seal out formaldehyde fumes using AFM sealants

For over a quarter of a century, AFM has been the leading innovator in paint and building products with reduced toxicity to preserve indoor air quality. Their Safecoat® products have earned the industry’s highest environmental and indoor air quality certifications, including Scientific Certification Systems’ Indoor Advantage Gold certification, and they satisfy LEED standards.

Safe Seal

Safecoat Safe Seal is a multi-use, water-based, low gloss sealer for highly porous surfaces such as particle board, plywood, processed wood and porous concrete. Used primarily to reduce toxic out-gassing: in particular, it is highly effective at sealing in formaldehyde out-gassing from processed wood such as plywood, particle board and pressed wood. Safecoat Safe Seal is virtually odorless on application and odorless once cured.

SCS CERTIFIED – LEED QUALIFIED

Download Safe Seal Spec Sheet PDF

Hard Seal

Safecoat Hard Seal is a multi-use, clear gloss sealer especially formulated to provide more resistance to both low and high porosity surfaces. Because it forms a continuous membrane when applied properly, it is particularly effective at sealing in any pollution or toxic chemical compounds out-gassing from the surface to which it is applied.

Download Hard Seal Spec Sheet PDF

MexeSeal

Safecoat MexeSeal is a low odor, water-based, medium gloss clear sealer. It is suitable for use on porous interior tile or masonry surfaces where oil and water repellency are desired. It is ideal for long term protection against food, oil and water stains on residential or commercial floors. Safecoat MexeSeal is non-hazardous and non-flammable – a total replacement for high solvent content systems.

SCS CERTIFIED – LEED QUALIFIED

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–by Annie B. Bond, author of five books on green living, including True Food (National Geographic, 2010), and Better Basics for the Home (Three Rivers Press, 1999). For more visit greenchicafe.com.

By Annie B. Bond of Greenchicafe.com
New blogger
“Wool clothing can easily be “wet” washed at home”

If you live in a large metropolitan area you likely are able to find greener “dry” cleaning establishments, those that don’t use perchlorethylene, a highly neurotoxic chemical and possible carcinogen that also damages the environment. Many greener “dry” cleaning establishments also offer “wet” washing of wool, silk, and other clothes that have labels that say “dry clean only.”

Those living in rural locations tend not to have such an environmentally safer option, and given that clothes dry cleaned with polyethylene don’t belong in a healthy home, alternative ways of cleaning wool are needed. Fortunately, wool clothing can easily be “wet” washed at home using the following guidelines:

Wool Washing Rule One: No agitation, wringing, twisting, or squeezing. Any agitation can cause shrinkage by causing the fibers to contract.

Wool Washing Rule Two: Wool is acidic so alkaline detergents and soaps will destroy the fibers. A neutral pH is 7, so avoid detergents (and soap) with a pH higher than an 8. Buy a green detergent especially designed to be be non-caustic and pH neutral, such as the Natural Choices brand of Allergy-Free laundry products, such as Natural Choices liquid laundry detergent. Another option would be Seventh Generation’s Delicate Care Laundry Detergent.

Wool Washing Rule Three: When washing wool, the water temperature should be 100 F or cooler. This temperature is just a bit warmer than body temperature.

Ironing Rules: Use a medium-hot iron with steam, not dry heat. Wool recovers very quickly from wrinkling because the fibers are very resilient, so consider hanging the wrinkled wool clothing before ironing.

–by Annie B. Bond, author of five books on green living, including True Food (National Geographic, 2010), and Better Basics for the Home (Three Rivers Press, 1999). For more visit greenchicafe.com.

The Precautionary Principle is a new way of thinking and making decisions about health and the environment. Precaution is a translation of a German term, which literally means “forecaring”, exercising foresight and care. We teach our children to be kind, respectful, caring, responsible and to look before they leap. The Precautionary Principle embraces these qualities and focuses on making conscientious environmental decisions today, that will have a positive effect on tomorrow.

“When an activity raises threats of harm to human health or the environment, precautionary measures should be taken, even if some cause-and-effect relationships are not fully established scientifically.”

Chinese Medicine teaches that humans are a microcosm of the earth, and each of us is part of this wider web of life, the macrocosm. When the web is healthy, we are more likely to be healthy. All life is interconnected and human health is dependant on planetary or environmental health.

This is an extension of the Ubuntu philosophy: we are responsible for our world, our fellowman and the environment.

“Man did not weave the web of life — he is merely a strand in it. Whatever he does to the web, he does to himself.”
– Chief Seattle

Yesterday I posted some frequently asked questions from What’s On My Food. It is a great new website you should know about.

Most of what we know about pesticide residue comes from the federal government, which sets limits on how much residue can remain on foods, and which tests foods periodically to gauge compliance. Now, the Pesticide Action Network has used that data to create a pioneering consumer-friendly database it just launched at What’s On My Food. What I love about this new website, is that it has a searchable database designed to make the public problem of pesticide exposure visible and more understandable.

Find Out which Foods Are Laced with Carcinogens

This new website lets you search your favorite foods, almost 90 of them alphabetically listed, starting with almonds all the way to winter squash. The interface is simple. You choose the food and it tells you how many and which kinds of pesticides have been detected on it. It also lists the health effects of the residues found.

Whether pesticides at the low levels found on foods pose a serious health risk is a matter of debate. I am a big believer in reducing your exposure to toxic chemicals as much as you can, in the air we breathe, water we drink, food we eat or the products we put on our skin. This is why I am encourage people to eat organic foods as much as possible. Organic food is grown without the use of manmade pesticides, chemical fertilizers, genetically modified seeds and the like and much less likely, therefore, to have any pesticide residue. This website can help you decide which foods you should buy organic.

Here’s the top 12 foods you should buy organic or the most heavily pesticide laden foods.