Health Advice/Discussion

Tu_triky wrote:

It's gotta be healthy. Look at those golden beer colored jewels. :P


Omega-3 research is well settled...people eat your fish, pop those capsules, or both. :)

How many orders of saba shioyaki do I need to eat? :applaud:

Itazura ichiban wrote:

How many orders of saba shioyaki do I need to eat? :applaud:

Saba is pretty fishy smelling so I doubt very many... ;)

Tu_triky wrote:Saba is pretty fishy smelling so I doubt very many... ;)

Yup... I'll stick with salmon. :victory:

bmwracer wrote:
Yup... I'll stick with salmon. :victory:

Hehe. You're actually better off than most...salmon is one of the "oiliest" species of fish meaning it has an higher Omega-3 content than most fish. :victory:

Tu_triky wrote:Hehe. You're actually better off than most...salmon is one of the "oiliest" species of fish meaning it has an higher Omega-3 content than most fish. :victory:

And it doesn't have any of that fishiness that saba has... :victory:

Haiga to the rescue.


Brown Rice Tied to Better Heart Health in Study
Conversion to white rice strips vital ingredient, researchers believe

(HealthDay News) -- Two kinds of rice -- brown and half-milled rice -- may reduce the risk of heart disease and high blood pressure by interfering with a protein linked to those conditions, research suggests.

In a new study, researchers report that the findings could indicate that brown rice is better than white rice when it comes to protecting the body from high blood pressure and artherosclerosis (hardening of the arteries).

"Our research suggests that there is a potential ingredient in rice that may be a good starting point for looking into preventive medicine for cardiovascular diseases," said researcher Satoru Eguchi, an associate professor of physiology at Temple University School of Medicine in Philadelphia.

Eguchi and colleagues said their experiments show that an ingredient in brown rice appears to combat a protein known as angiotensin II that contributes to high blood pressure and clogged arteries.

The ingredient is in a layer of rice that is stripped away when brown rice is converted to white rice. But the layer can be preserved in half-milled (Haigamai) and incompletely milled (Kinmemai) rice, which are popular in Japan.

The study is slated to be released at the Experimental Biology annual conference, April 24-28, in Anaheim, Calif.

Tu_triky wrote:Haiga to the rescue.

Yay! :woot: :victory: :applaud:

bmwracer wrote:
Yay! :woot: :victory: :applaud:

Some confirmation of the health benefits...but you already believed in them to begin with. :)

Tu_triky wrote:Some confirmation of the health benefits...but you already believed in them to begin with. :)

With that in mind, does anyone make sushi using brown rice?

That question came up last night when I was eating sushi with my brother, sis-in-law, and niece.....

bmwracer wrote:
With that in mind, does anyone make sushi using brown rice?

That question came up last night when I was eating sushi with my brother, sis-in-law, and niece.....

I'm not sure...but I bet if you went to some health food/organic type purveryor of foods you could probably find it but I haven't heard a Japanese restaurant using Shari (sushi rice) made from genmai. I think they pretty much all use Koshihikari rice as far as I know.

I guess we could turn to the Interwebs for a definitive answer or next time you go to Hakone Sushi, ask the chef!

Tu_triky wrote:I guess we could turn to the Interwebs for a definitive answer or next time you go to Hakone Sushi, ask the chef!

Ah, good idea. :victory:

bmwracer wrote:
Ah, good idea. :victory:

Yup. No way in heck are we going to be able to access or claim the knowledge necessary to answer the question as readily as a Japanese sushi chef. :)

Tu_triky wrote:Yup. No way in heck are we going to be able to access or claim the knowledge necessary to answer the question as readily as a Japanese sushi chef. :)

Yup.

I need to make a note to myself.

'Dirty dozen' produce carries more pesticide residue, group says
By Danielle Dellorto, Senior Medical Producer
STORY HIGHLIGHTS

* Environmental group says "Dirty Dozen" of produce contains 47 to 67 pesticides per serving
* Government says consuming pesticides in low amounts is not harmful
* Studies have found association between pesticides and health problems


(CNN) -- If you're eating non-organic celery today, you may be ingesting 67 pesticides with it, according to a new report from the Environmental Working Group.

The group, a nonprofit focused on public health, scoured nearly 100,000 produce pesticide reports from the U.S. Department of Agriculture and the U.S. Food and Drug Administration to determine what fruits and vegetables we eat have the highest, and lowest, amounts of chemical residue.

Most alarming are the fruits and vegetables dubbed the "Dirty Dozen," which contain 47 to 67 pesticides per serving. These foods are believed to be most susceptible because they have soft skin that tends to absorb more pesticides.

"It's critical people know what they are consuming," the Environmental Working Group's Amy Rosenthal said. "The list is based on pesticide tests conducted after the produce was washed with USDA high-power pressure water system. The numbers reflect the closest thing to what consumers are buying at the store."

Special report: Toxic America

The group suggests limiting consumption of pesticides by purchasing organic for the 12 fruits and vegetables.

"You can reduce your exposure to pesticides by up to 80 percent by buying the organic version of the Dirty Dozen," Rosenthal said.

The Dirty Dozen

Celery

Peaches

Strawberries

Apples

Domestic blueberries

Nectarines

Sweet bell peppers

Spinach, kale and collard greens

Cherries

Potatoes

Imported grapes

Lettuce

Not all non-organic fruits and vegetables have a high pesticide level. Some produce has a strong outer layer that provides a defense against pesticide contamination. The group found a number of non-organic fruits and vegetables dubbed the "Clean 15" that contained little to no pesticides.

The Clean 15

Onions

Avocados

Sweet corn

Pineapples

Mango

Sweet peas

Asparagus

Kiwi fruit

Cabbage

Eggplant

Cantaloupe

Watermelon

Grapefruit

Sweet potatoes

Sweet onions

What is a pesticide?

A pesticide is a mixture of chemical substances used on farms to destroy or prevent pests, diseases and weeds from affecting crops. According to the USDA, 45 percent of the world's crops are lost to damage or spoilage, so many farmers count on pesticides.

The Environmental Protection Agency, the FDA and the USDA work together to monitor and set limits as to how much pesticide can be used on farms and how much is safe to remain on the produce once it hits grocery store shelves.

"In setting the tolerance amount, the EPA must make a safety finding that the pesticide can be used with 'reasonable certainty of no harm.' The EPA ensures that the tolerance selected will be safe," according the EPA's website.

Although the President's Cancer Panel recently recommended that consumers eat produce without pesticides to reduce their risk of getting cancer and other diseases, the low levels of pesticides found on even the Dirty Dozen are government-approved amounts.

Can small amounts of pesticides hurt you?

The government says that consuming pesticides in low amounts doesn't harm you, but some studies show an association between pesticides and health problems such as cancer, attention-deficit (hyperactivity) disorder and nervous system disorders and say exposure could weaken immune systems.

The Environmental Working Group acknowledges that data from long-term studies aren't available but warns consumers of the potential dangers.

"Pesticides are designed to kill things. Why wait for 20 years to discover they are bad for us?" Rosenthal said.

Some doctors warn that children's growing brains are the most vulnerable to pesticides in food.

"A kid's brain goes through extraordinary development, and if pesticides get into the brain, it can cause damage," said Dr. Philip Landrigan, chairman of the department of preventive medicine at Mount Sinai School of Medicine in New York.

Can pesticides be washed away?

Not necessarily. The pesticide tests mentioned above were conducted after the food had been power-washed by the USDA. Also, although some pesticides are found on the surface of foods, other pesticides may be taken up through the roots and into the plant and cannot be removed.

"We've found that washing doesn't do much," Rosenthal said. "Peeling can help, although you have to take into account that the pesticides are in the water, so they can be inside the fruit because of the soil."

All fresh produce, whether it's grown with or without pesticides, should be washed with water to remove dirt and potentially harmful bacteria. And health experts agree that when it comes to the Dirty Dozen list, choose organic if it's available.

"To the extent you can afford to do so, [parents] should simply buy organic, because there have been some very good studies that shows people who eat mostly organic food reduce 95 percent of pesticides [in their body] in two weeks," Landrigan said.

^ Oh great: I eat eight of the dirty dozen on a near-regular basis. :bleh:

bmwracer wrote:^ Oh great: I eat eight of the dirty dozen on a near-regular basis. :bleh:

No sh*t. That article is disturbing man. Getting all those organic is hella expensive though. :sweat:

Tu_triky wrote:'Dirty dozen' produce carries more pesticide residue, group says
By Danielle Dellorto, Senior Medical Producer
STORY HIGHLIGHTS

* Environmental group says "Dirty Dozen" of produce contains 47 to 67 pesticides per serving
* Government says consuming pesticides in low amounts is not harmful
* Studies have found association between pesticides and health problems

I heard about this on the news. Isn't there some type of organic liquid cleaner that you can soak the dirty dozen fruits or veggies in to get rid of some of the pesticides on the outer skin? :fingerscrossed: IIRC it is a product found in most health food stores. Does anyone know the name?

Enna wrote:

I heard about this on the news. Isn't there some type of organic liquid cleaner that you can soak the dirty dozen fruits or veggies in to get rid of some of the pesticides on the outer skin? :fingerscrossed: IIRC it is a product found in most health food stores. Does anyone know the name?

Yes.

Good point. I know exactly what you're speaking about but the name escapes me at the moment. I just saw a bottle of it a Whole Foods too. Can't remember it at the moment... :banghead:

Could be this brand...

http://www.tryfit.com/

Tu_triky wrote:

Yes.

Good point. I know exactly what you're speaking about but the name escapes me at the moment. I just saw a bottle of it a Whole Foods too. Can't remember it at the moment... :banghead:

Could be this brand...

http://www.tryfit.com/

Thanks Tu_triky! The info is much appreciated! :applaud:

I found this article at Suite101.com on a variety of ways to clean the 'dirty dozen' fruits and veggies:


How To Wash Pesticides Off Fruit & Vegetables
Easy Ways to Remove Chemical Residues from Fresh Produce

Since the publication of the Environmental Working Party's "Dirty Dozen" of fruits and vegetables most contaminated by pesticide, we've all become more aware of the need to avoid these foods or buy organic. But some of these foods, such as grapes or cherries are too delicious to miss, too expensive to buy organic, and too tricky to grow. In these situations, the only answer is to learn how to reduce the pesticide content.

Washing Fruit and Vegetables with Detergent
Agricultural pesticides do not come off with water alone (or farmers would not use them). Luckily, just adding washing-up liquid (detergent) to water and generously swishing the fruit or vegetables around for a couple of minutes can often lift off much of the pesticide residue. (You can test this by dipping organic grapes in water, and comparing this with dipping pesticide-laden grapes in water, and then in soapy water. The pesticide content is immediately obvious.)

Washing Fruit and Vegetables with Vinegar
Some people swear by vinegar, and use one part vinegar to three parts water. This is great for removing bacteria, and may help break down wax, too. The editors of Cooks Illustrated magazine tested this theory by using four different methods to clean pears and apples: a vinegar and water solution (3:1, water:vinegar), antibacterial liquid soap, scrubbing with a stiff brush, and just using plain water. Not only did the vinegar mixture work the best, it was far, far better when measured for bacteria -- it removed 98% of bacteria, compared to just under 85% for scrubbing. The quickest way to do this at home is to keep a bottle of vinegar with a spray-top -- just spray the fruit or vegetables with vinegar, then rinse under a tap. If you've got longer to spare, leave fruit or vegetables soaking for 10--20 minutes in a vinegar/water solution, then rinse.

Using a Commercial Fruit Cleaner
There are many commercial fruit cleaners available on the market, some of which are made up of 100% natural produce – normally some form of citric acid. These claim to remove wax, pesticides and 99.9% of bacteria (including e.coli, salmonella, Staphylococcus aureus, etc). If you avoid the ammonia-based products, and opt for these natural ones, they are safe, leave no smell or taste,

Make Your Own Fruit and Vegetable Super-cleaner
You can opt for a simple detergent- or vinegar-based wash (see above), or make a super-wash, using either of the following mixes:

•1 tablespoon of lemon juice, 2 tablespoons of baking soda, 1 cup (250ml) of water. Put the mixture in a spray-topped bottle. Spray the fruit or vegetables, leave to sit for 5--10 minutes, then rinse well.
•1 tablespoon lemon juice, 2 tablespoons white vinegar (distilled works best), 1 cup (250ml) water in a spray-topped bottle. Spray the fruit or vegetables, wipe and eat.
For particularly waxy fruit or vegetables, try this mixture:

•1 cup (250ml) water, half a cup (115ml) vinegar, 1 tablespoon baking soda and dash of grapefruit seed extract. Spray this onto the produce and leave for an hour before rinsing and eating.

Enna wrote:

Thanks Tu_triky! The info is much appreciated! :applaud:

I found this article at Suite101.com on a variety of ways to clean the 'dirty dozen' fruits and veggies:


How To Wash Pesticides Off Fruit & Vegetables
Easy Ways to Remove Chemical Residues from Fresh Produce

Since the publication of the Environmental Working Party's "Dirty Dozen" of fruits and vegetables most contaminated by pesticide, we've all become more aware of the need to avoid these foods or buy organic. But some of these foods, such as grapes or cherries are too delicious to miss, too expensive to buy organic, and too tricky to grow. In these situations, the only answer is to learn how to reduce the pesticide content.

Washing Fruit and Vegetables with Detergent
Agricultural pesticides do not come off with water alone (or farmers would not use them). Luckily, just adding washing-up liquid (detergent) to water and generously swishing the fruit or vegetables around for a couple of minutes can often lift off much of the pesticide residue. (You can test this by dipping organic grapes in water, and comparing this with dipping pesticide-laden grapes in water, and then in soapy water. The pesticide content is immediately obvious.)

Washing Fruit and Vegetables with Vinegar
Some people swear by vinegar, and use one part vinegar to three parts water. This is great for removing bacteria, and may help break down wax, too. The editors of Cooks Illustrated magazine tested this theory by using four different methods to clean pears and apples: a vinegar and water solution (3:1, water:vinegar), antibacterial liquid soap, scrubbing with a stiff brush, and just using plain water. Not only did the vinegar mixture work the best, it was far, far better when measured for bacteria -- it removed 98% of bacteria, compared to just under 85% for scrubbing. The quickest way to do this at home is to keep a bottle of vinegar with a spray-top -- just spray the fruit or vegetables with vinegar, then rinse under a tap. If you've got longer to spare, leave fruit or vegetables soaking for 10--20 minutes in a vinegar/water solution, then rinse.

Using a Commercial Fruit Cleaner
There are many commercial fruit cleaners available on the market, some of which are made up of 100% natural produce – normally some form of citric acid. These claim to remove wax, pesticides and 99.9% of bacteria (including e.coli, salmonella, Staphylococcus aureus, etc). If you avoid the ammonia-based products, and opt for these natural ones, they are safe, leave no smell or taste,

Make Your Own Fruit and Vegetable Super-cleaner
You can opt for a simple detergent- or vinegar-based wash (see above), or make a super-wash, using either of the following mixes:

•1 tablespoon of lemon juice, 2 tablespoons of baking soda, 1 cup (250ml) of water. Put the mixture in a spray-topped bottle. Spray the fruit or vegetables, leave to sit for 5--10 minutes, then rinse well.
•1 tablespoon lemon juice, 2 tablespoons white vinegar (distilled works best), 1 cup (250ml) water in a spray-topped bottle. Spray the fruit or vegetables, wipe and eat.
For particularly waxy fruit or vegetables, try this mixture:

•1 cup (250ml) water, half a cup (115ml) vinegar, 1 tablespoon baking soda and dash of grapefruit seed extract. Spray this onto the produce and leave for an hour before rinsing and eating.

Good info.

Very interesting. I think I might make it point to look for a commercial fruit and vegetable wash next time I am in the appropriate place...if not I guess I'll try the vinegar concoction.