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"A NATURAL ENVIRONMENTAL HEALTH FACTS"
"Ask Lena Health Question & Answer Issue"
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Be sure to include your first name with your question!
928-636-9425
Monday March 6, 2006
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============================
=> ASK LENA Q & A EDITION!
============================
Audra Writes; "Lena, this isn't exactly the type of
question you usually print but one that has me in a
quandary and I believe to be most important for my
family's health but I'm lost... In your ezine you cover foods and their
healthy aspects and even write about organic so I hope
this isn't off base? We are a large family and cannot
always afford to buy the more expensive organic fruits
and vegetables. So what specific ways can I reduce my
family's exposure to pesticides while still encouraging
them to eat their fruits and vegetables when I'm unable
to purchase organic?"
Steve's Motivator this week, "A WONDERFUL TIME"
questions to ponder to determine if you are living life to it's fullest
or not... If you enjoy Steve's weekly Motivator let him know and
tell him you read it in "A Natural Environmental Health
Facts Ask Lena Health Q & A ezine."
mailto:Publisher@LifeSupportSystem.com
I answer all health questions to
the best of my ability using what I gleaned from
20-years as a Medical Office Nurse and Administrator
along with my education in
nutritional and alternative modes. I am not a doctor and
you should not think of me as one.
Just lived many years of life while observing
life and the world
around me...
Q & A is for your information and education only and in
some instances to give you a different perspective on a
particular problem!
My wish for you, in the use of the information gained
here, is that you will apply it in a smart and safe
manner in order to enhance your life and not harm it!
Not to be used in place of your judgment but in
addition to... Even though I daily watch people become
healthy with the information imparted nothing works 100%
of the time for 100% of people...
I have always felt that I had to know all sides to a
problem and then make a decision for myself and I hope
that will be your attitude as well!
IF YOU HAVE A HEALTH QUESTION
health@antibiotic-alternatives.com?subject=QnAQuestion
Be sure to give at least your first name, if it is a
question you want answered in person feel free to give
me a call at 928-636-9425
Thank you for your
confidence and inquisitiveness!
Lena
QUESTION:
Lena, this isn't exactly the type of question you
usually print but one that has me in a quandary and I
believe to be most important for my family's health but
I'm lost... In your ezine you cover foods and their
healthy aspects and even write about organic so I hope
this isn't off base? We are a large family and cannot
always afford to buy the more expensive organic fruits
and vegetables. So what specific ways can I reduce my
family's exposure to pesticides while still encouraging
them to eat their fruits and vegetables when I'm unable
to purchase organic?
Audra
ANSWER:
This is a problem for a lot of large families and I
understand it since I come from a large family. That's
the reason it's important to have a garden, even if it
can only be a container garden or replace flowers with
veggies?
When unable to purchase organic fruits and vegetables,
especially for young children, there are things you can
do to reduce pesticide exposure. This will not protect
from the herbicides routinely fed through the root
system of fruits and vegetables by the farmers? Start by
choosing fruits and vegetables that can be easily and
thoroughly washed before eating. Wash them under
running water. I use ionic silver water mixed 1 teaspoon
to a cup of water and spray them prior to washing, let
the spray sit for a minute or so before washing. This
kills all types of germs as well as removes more
chemicals?
When possible, peel fruits and vegetables to reduce both
dirt and pesticide residue. Discard outer leaves of
leafy vegetables and wash well.
Choose fruits that limit your exposure. For example,
you do not eat the outer skins of bananas, oranges and
cantaloupe so there is less exposure to pesticides than
fruit like grapes, and strawberries that are difficult
to wash and impossible to peel.
Eat a large variety of fruits and vegetables. This will
decrease the risk that you will be exposed to
significant levels of any one pesticide.
As an added note for avoiding chemicals; Meat and dairy
pose another problem! Hormones, chemicals as well as the
pesticides and herbicides found in their feed that is
passed on to one eating them. Trim away fat as chemicals
collect in the fat cells and are toxic to you? Dairy
products are absolutely a weight gainer and those should
be avoided as much as possible. We have substituted soy
products for most of the dairy products. Or buy from a
dairy farmer you know that practices organic hygiene for
his herd?
NOTE: I make my own butter type spread with
Virgin Olive oil? I make two types. One for those who
think they need the yellow butter I mix a small amount
of butter with the virgin olive oil then refrigerate and
it will harden into a soft spread and is much healthier.
Secondly I simply pour virgin olive oil into a container
and refrigerate it until hardened and use? Both are much
healthier than eating margarines made from chemicals or
butter that you don't know if the cows are fed chemicals
or hormones?
I hope these tips help you!
Lena
~^~^~^~^~^~^
MOTIVATOR
~^~^~^~^~^~^
A WONDERFUL
TIME
I have a collection of humorous and poignant
epitaphs and tombstone
verses. Not because I am morbid, but because
what is said about
someone who has recently died is so important.
Granted, not all
tombstone sayings are telling. Like the one for
Lester Moore at Boot
Hill Cemetery in Tombstone, Arizona:
Here lies Lester Moore
Four slugs from a 44
No Les
No More.
Or this grave marker from Uniontown,
Pennsylvania:
Here lies the body of Jonathan Blake
Stepped on the gas
Instead of the brake.
Sometimes these "last words" reveal more than
the deceased may have
wanted, like this one:
Here lies a fellow who lived for himself
And cared for nothing
But gathering pelf,
Now, where he is or how he fares,
Nobody knows and nobody cares.
These posthumous writings will often summarize a
life. If accurate,
they can point the reader to that which was most
important to the deceased. Did this person enjoy life? Was she
cared for? Did he make a
difference? Did she leave a legacy?
When you die, how will you be remembered?
Columnist Nick Clooney in NICK: Collected
Columns of Nick Clooney
(Irena Hochman Fine Art Ltd., 1997) printed some
epitaphs from people
still alive, written by themselves. Some were
humorous, some serious.
Some hoped that their own original epitaph would
be close to the way
they might be remembered. One that I truly love
came from Charlie
Mechem, former head of Taft Broadcasting.
Charlie wished that this
might be put on his tombstone:
"Dear God,
Thanks for letting me visit.
I had a wonderful time."
Isn't that terrific? And could it be said about
you...that you were
grateful for the visit and had a wonderful time?
That's a life worth
living!
__________
=================
FOOD OF THE WEEK
=================
The Wild Healthy Green
That Drives Gardeners Mad!
With the warm weather we have been having and even without rain we so
badly need these little green things will be appearing shortly in just
about every lawn and yard in the country...
This wild vegetation drives gardeners crazy when trying to keep lawns
nice and weed-free. Over the centuries our ground has become deplete
of minerals in the soil and Mother Nature says we have to take care of
that problem? Hence this green grow rampant all over this earth
trying to repair the depletion!
Much more than a repairer weed the dandelion is an edible plant
with uncommon nutritional and medicinal value and grows wild in almost
every yard in making it a free food! There are many varieties of
Dandelion leaves; some are deeply cut into segments, in others the
segments or lobes form a much less conspicuous feature.
Since spring is a time to clean your home and your body, this week's
vegetable is one that anyone can have from the poorest to the richest
pocketbook that not only fills a nutritious detoxing program but
contributes to good health and costs nothing to put on your table!
The dandelion's name comes from the French term "dent-de-lion," meaning
"lion's tooth" - so named for its dark-green leaves with pointy,
toothlike edges - a staple in French country kitchens. Russia, calls it
"life-elixir," and its leaves are traditionally steamed and served with
sour cream and thinly sliced red onion. Italians like the leaves chopped
and sauteed with garlic and olive oil. The English boil them and then
toss them with vinegar and salt. Almost every part of the dandelion can
be consumed, including the blossoms and roots. Only the dried-out
puffball of seeds is inedible; that part seems to have been created
purely to make man mad and for procreation of the plant.
The dandelion leaves are shiny and without hairs, the margin of each
leaf cut into great jagged teeth, either upright or pointing somewhat
backwards, and these teeth are themselves cut here and there into lesser
teeth. It is this somewhat fanciful resemblance to the canine teeth said
to resemble the angular jaw of a lion fully supplied with teeth.
The shining, purplish flower-stalks rise straight from the root, are
leafless, smooth and hollow and bear single heads of flowers. On picking
the flowers, a bitter, milky juice exudes from the broken edges of the
stem, which is present throughout the plant, and when it comes into
contact with the hand, turns to a brown stain that is rather difficult
to remove.
The dandelion is a veritable feast for at least ninety-three different
kinds of insects who are in the habit of feasting on it.
As a Soil Builder, one of the best!
The plant prefers to take root in poor demineralized soil, where it
sends its thick brown taproot deep to pull minerals from below,
restoring health to overused topsoil. Wherever you see dandelions
turning a green meadow gold, the earth is being replenished. When you
see them growing in abundance in your garden or yard, know that area is
deplete of minerals big time and leave them alone or supplement that
area with minerals?
Dandelions bloom in spring and fall. For this reason, they are beloved
by beekeepers: They can depend on the nectar from these blossoms for
making honey well into autumn, long after other flowers have gone. The
plants are also useful in fruit orchards, since their leaves emit a gas
that makes fruit ripen early and evenly.
Since ancient times, the plant has been recognized for its medicinal
qualities. Tenth-century Arab physicians called it taraxacon,
meaning "a remedy for disorders." It has an especially potent
effect on the liver resides in solar plexis area of the body, and one of
the dandelion's main constituents, choline, is essential to liver
function. The stomach and gall bladder can also be strengthened by
regular consumption of dandelion. Bitter greens, such as dandelion and
chicory, release hydrochloric acid in the stomach, which helps with
digestion. They also contain generous amounts of vitamins C and A and
the mineral calcium.
Harvesting dandelions
Dandelion greens can often be found among the colorful medley of greens
known as mesclun (A mixture of young salad greens), sold at farmers'
markets, natural-food stores and the specialty-produce sections of most
grocery stores. The blossoms and roots, however, are rarely available
commercially; you'll probably need to harvest your own. Pick blossoms in
a field that you know hasn't been treated with chemicals; dig roots -
also chemical-free area - with a garden fork on a day when a recent
rainfall has softened the ground.
It is a great as a salad green loaded with antioxidants, and potassium.
Is a great milk producer in cows - most cows will not eat it but when
they do it increases the milk production by about 1/3 - and in lactating
women. The leaves are more nutritious than anything you can buy with
more beta-carotene than carrots. More iron and phenomenal calcium than
spinach. High in vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D,
biotin, inositol, potassium, phosphorus, magnesium, and zinc. A tasty,
free vegetable that grows on virtually every yard.
The young leaves of the Dandelion make an agreeable and wholesome
addition to spring salads. The full-grown leaves should not be taken,
being too bitter, but the young leaves, especially if blanched or
sautéed,
make an excellent salad, either alone or in combination with other
greens, onion, lemon juice, shallot tops and/or chives. Dandelion is
only pleasantly bitter, and if eaten while the leaves are quite young,
the center rib of the leaf is not at all unpleasant to the taste. But
older the rib is tough and not so tasty to eat.
The young leaves may also be boiled as a vegetable, spinach fashion,
thoroughly drained, sprinkled with lemon or lime juice, pepper and salt,
moistened with soup or butter and served very hot. If considered a
little too bitter, use half spinach, but the Dandelion must be partly
cooked first then add the spinach to finish cooking, as it takes
longer than spinach. Another variation, some grated nutmeg or garlic, a
teaspoonful of chopped onion or grated lemon peel can be added to the
greens when they are cooked. A simple vegetable soup may also be made
with Dandelions.
The dried Dandelion leaves are also employed as an ingredient in many
digestive or diet drinks and herb beers. Dandelion Beer is a rustic
fermented drink common in many parts of the country and made also in
Canada. Workmen in the furnaces and potteries of the industrial towns of
the Midlands have frequent resource to many of the tonic Herb Beers,
finding them cheaper and less intoxicating than ordinary beer, and
Dandelion stout ranks as a favorite with many. An unusual but agreeable
and wholesome fermented drink is made from Dandelions, Nettles and
Yellow Dock.
The roasted roots are largely used to form Dandelion Coffee, being first
thoroughly cleaned, then dried by artificial heat, and slightly roasted
till they are the tint of coffee, when they are ground ready for use.
The roots are pulled up in the autumn, which is the best time for this
purpose. The prepared powder is said to be almost indistinguishable from
real coffee, and is said to be an improvement to inferior coffee.
The dandelion is known for it's diuretic properties as well as used for
blood cleansing tonic and slightly aperient (laxative). It is a general
stimulant to the system and especially to the urinary organs, and is
chiefly used medicinally in kidney and liver disorders.
Dandelions are also good tonic for the bladder, spleen, pancreas,
stomach and intestines. It?s recommended for stressed-out, internally
sluggish, and sedentary people. Anyone who's a victim of excessive fat,
white flour, and concentrated sweeteners could benefit from a daily cup
of dandelion tea.
Have gallstones try this;
1 OZ. Dandelion root,
1 OZ. Parsley root,
1 OZ. Balm herb,
1/2 OZ. Ginger root,
1/2 OZ. Liquorice root.
Place in 2 quarts of water and gently simmer down to 1 quart, strain and
take a wineglassful every two hours.
A Healthier jelly for the morning toast/English muffin/bagel! (Jelly
isn't really healthy but this is a close as you are going to get to
healthy jelly)
Dandelion Flower Jelly
Ingredients:
4 cups yellow parts of dandelion blossoms
3 cups boiling water
4 1/2 cups sugar (I prefer the equivalent in Stevia)
2 Tbsp Freshly squeezed lemon juice
1 pkg powdered pectin
Pull the yellow blossoms apart from the green parts. Get lots and lots
of blossoms.. While you are collecting them, you can freeze what you
already have. Make sure there are no green parts since the green parts
have a bitter flavor. I pack the blossoms into a 4 cup measure. More
blossoms mean more flavor for the jelly. Bring the water to a boil and
fill the water with dandelion blossom shreds. Simmer over very gentle
heat about 10 minutes. Pour the water and blossoms through a strainer.
Press the blossoms as dry as possible to extract the maximum amount of
water. Add more blossoms to the strained water and simmer for about 10
minutes. Continue simmering and straining until all the blossoms are
used up. Add more water to make up 3 cups. You lose some water because
it is caught in the blossoms. Strain the water very well. I use a coffee
filter. Combine water with lemon juice, sugar and pectin. Bring to
roiling boil and stir until sugar is dissolved. Boil hard for one
minute. Skim. Pour into hot jars and seal. I haven't used food coloring
but I have seen this jelly lightly tinted pink with pure cherry juice
and it looks prettier as well as adding more healthy properties.
Enjoy your free food while cleaning the comfort food goop from your
system preparing for the summer heat!
Lena
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