Health


This definitely was a tough weekend for us. It was a normal Sunday until about 1pm that afternoon. Hubby was watching his Sunday football and the girls and I were in my bedroom. When Alia decided it would be fun to roll on my bed….and like she usually does ignored my constant scolding of “Stop it you’re gonna get hurt!” Of coure nothing usually happens well at least nothing dramatic, that is until today. (more…)

By JANE ZHANG
September 6, 2007; Page D2

WASHINGTON — The Food and Drug Administration is evaluating whether consumers, like workers in popcorn plants, can develop lung disease from inhaling a chemical additive used for butter flavoring in microwave popcorn.

A Denver physician said in a letter to the agency in July that a patient who had eaten several bags of extra butter-flavored popcorn each day for several years had developed symptoms similar to those of some microwave popcorn-plant workers.

The letter “does not present evidence” that consumer exposure to vapors of the chemical diacetyl, generated by microwaving popcorn, causes lung disease, said FDA spokesman Michael Herndon. He said the agency is studying the situation, and “carefully considering the safety and regulatory issues it raises.”

ConAgra Foods Inc., the nation’s largest maker of microwave popcorn including the Orville Redenbacher’s and Act II brands, said it is eliminating “within a year” diacetyl from its microwave popcorn.

“While we are fully confident that microwave popcorn is safe for consumers to prepare and consume, we plan to eliminate the use of added diacetyl in products in order to eliminate even the perception of risks for consumers and to provide our employees who handle large quantities of diacetyl regularly with the safest possible work environment,” said spokeswoman Stephanie Childs.

The industry in 2004 sold more than three billion bags, with sales totaling more than $1 billion, ConAgra said.

In 2000, a physician reported to the Missouri health department that eight workers from a microwave popcorn factory developed lung disease. Studies conducted by the National Institute for Occupational Safety and Health concluded that cumulative exposure to diacetyl vapor over time has the potential to cause serious lung damage and a condition known as bronchiolitis obliterans.

In April, the U.S. Centers for Disease Control and Prevention said workers at factories that make food flavorings as well as popcorn factories are at risk of contracting the hard-to-treat condition.

NIOSH has recommended that manufacturers substitute the chemical with less-dangerous ones, and that workers don masks and other protective gear. Links between the chemical and lung disease have been less clear in consumers, and the FDA has labeled the chemical “generally recognized as safe.” Last year, David Michaels, a professor at the George Washington University School of Public Health and Health Services, petitioned the FDA to drop the designation.

Source: Wall Street Journal

 Health Blog: Microwave Popcorn and Lung Disease
 

Write to Jane Zhang at Jane.Zhang@wsj.com

 By MARCUS KABEL, Associated Press Writer

Consumers, not just factory workers, may be in danger from fumes from buttery flavoring in microwave popcorn, according to a warning letter to federal regulators from a doctor at a leading lung research hospital. (more…)

STEVE LYTTLE

 slyttle@charlotteobserver.com

Charlotte’s record-setting heat wave could add another chapter to the history book today, with forecasters expecting temperatures to vault over the 100-degree mark yet again.

And the previously forecast “relief” this weekend might not be such a break, after all.

High temperature records have been set four days this month already, and a fifth mark is possible this afternoon. Yet another record will be threatened Friday.

Forecasters are predicting a high of 101 degrees today in Charlotte, which is near the Aug. 16 record of 102 degrees, set in 1954. Friday’s forecast high is 97, which would equal the record of the day, set in 1911.

A daily record was set Wednesday, with Charlotte’s 99-degree high. That broke the mark of 97, set in 1923.

It’s the same old story for our region.

High pressure is dominating much of the South, pushing temperatures at or above the 100-degree mark. A cold front is forecast to push into the region Friday, and that could set off thunderstorms in the drought-stricken region.

But the cold front won’t do much to cool temperatures.

Forecasters originally thought high temperatures would be pushed back into the upper 80s from Saturday into next week, but they now say the 90s will continue to dominate. Highs could reach the middle 90s Saturday and will be in the lower 90s Sunday.

The only change in the forecast will be welcome — a 30 percent chance of afternoon thunderstorms Saturday, Sunday, Monday and next Wednesday.

  


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 With the crazy temperatures we’ve had all week ranging from 100-120 degrees (F).  I just needed something pleasant and refreshing to daydream about. So I found this great article on why Iced Tea or “Sweet Tea” is so famous and popular in the south. So for all of us Dixies me included even if its only a quarter of a percentage…I thought this would be a fun read and we get to learn the background behind this great beverage. Ce la Vie…

“It’s rough. It’s been rough on that food. (more…)

Seven million people in the United States call themselves vegetarians—those who don’t eat meat, fowl, or fish (but often include dairy products and eggs). But while vegetarians claim their diets are healthier, many carnivores and omnivores extol the virtues of eating high on the hog: Consuming meat, after all, is simply following nature’s dictate, for hungry humans have been devouring everything they could lay their hands on through at least the past 100,000 years of evolutionary history, and probably much longer.

So who’s got legitimate bragging rights?

Evidence has been building for two decades that people who eat a mostly vegetarian diet have the upper hand. But even scientific studies may not be enough to convince meat eaters to give up their lust for flesh in exchange for a longer, more disease-free life. 

What we eat, of course, isn’t the only determinant of health. For instance, even with the best diet in the world people who aren’t active will fall prey to diseases of sloth. Sedentary Death Syndrome is estimated to cause 300,000 premature deaths a year in the U.S., mostly due to cardiovascular diseases and cancer.

The types of food consumed within a specific diet also will have an effect on health.

“It is important to point out that both [omnivorous and vegetarian] diets can be disastrous or healthy,” says Ryan Andrews, a dietician and exercise physiologist with the Johns Hopkins Weight Management Center. “Jujubes and beers constitute a vegan [plant-only] diet. Cheese and sausage constitute an omnivorous diet.  Obviously we know these aren’t the best food choices for optimal health.”  

A well-designed vegetarian diet, as opposed to a junk food vegetarian diet, would be low in fat and high in plant foods such as fruits, vegetables, beans, whole grains, nuts and seeds, says Susan Bowerman, Assistant Director of the UCLA Center for Human Nutrition.

“These foods are all cholesterol-free, low in total fat and saturated fat, rich in vitamins, minerals, and phytochemicals which offer numerous health benefits,” Bowerman says. “The diet would also naturally be high in fiber, which is also of benefit.”

And what are these benefits? Numerous studies from around the world have shown that plant-based diets not only extend life spans but also protect people from a number of diseases that plague heavy meat-eaters. The longest-lived peoples in the world all consume a mostly vegetarian diet, with a small percentage of protein derived from meat.

Take Okinawans elders, for example. They live longer than any other people on the planet, with an average life expectancy of 81.2 years (the U.S. average is 76.8). Inhabitants of this Japanese island have 80 percent less heart disease and cancer of the breast and prostate than Americans, and half the rate of dementia and cancer of the ovaries and colon. Although genetics contributes to their longevity and superior health, the major player is lifestyle, scientists have found. Besides high levels of physical activity and low body fat levels, Okinawan elders  eat a lot of soy, vegetables, and fish, plus a moderate amount of alcohol. Compared to Americans, they  consume twice as many vegetables and three times more fruit, but 10 times less meat, poultry and eggs. (But paradise is being lost. Younger generations of Okinawans have switched to a more modern diet and lifestyle. Consequently, they have twice the rate of obesity as other Japanese, and more risk factors for heart disease. Dying at a younger age than their elders, younger Okinawans may eventually lower the average lifespan of the island.)

“Okinawan elders eat an average of seven servings of vegetables and fruit a day [the National Cancer Institute recommends five], two servings of flavonoid-rich soy products per day; omega-3 rich fish several times a week; and minimal dairy products and meat,” report the authors of The Okinawa Program.

What Research Has Shown

Research has shown that vegetarians are healthier than those who consume a lot of animal protein. “Vegetarians are at lower risk of developing cardiovascular disease and dying of ischemic heart disease,” says Sarah Trist, a clinical dietitian at Children’s Hospital in Seattle. “They have lower blood pressure, and lower cholesterol levels of LDL or “bad cholesterol.” They are less likely to be overweight or obese and have lower rates of type-2 diabetes, diverticular disease, gallstones, as well as some cancers including prostate and colorectal cancer. It may also be beneficial in the early stages of renal disease, protect against dementia, and slow the rate of bone loss women experience after menopause.”

And we’re not talking a few percentage point differences, but 25 percent to 35 percent less risk.

A meat eater might ask, “But aren’t humans designed to be omnivorous? Why would eating meat make us sick?” While it’s certainly true that our bodies are capable of digesting both animals and plants, our ancestors probably relied more on the latter than the former. Meat was a luxury, rarely eaten because it was hard to come by. Plants grew abundantly and didn’t run away. So the difference is in the amount of animal protein we eat today. Our bodies evolved to eat a little, but we now consume much more.

But what about protein and vital nutrients that animals provide, like iron, vitamin B-12 and calcium? Aren’t vegetarians pale, gaunt and weak?

Vegetarians can be deficient in these and other vital substances found mainly in meat—but not if they choose foods wisely. The reason many vegetarian diets rely on soy is that it’s the only plant that contains complete protein (all the essential amino acids). Beans, peas, and lentils are other good sources of protein. “Iron is more difficult to obtain,” says Bowerman, “because animal sources generally contain more iron per serving and is more readily available to the body. Iron can be found in iron-fortified cereals, as well as beans, nuts, and seeds.”

Fortified cereals and milk are also good vegetarian sources of another vital nutrient, vitamin B-12, which plants don’t offer. And while the dairy industry would have you believe that milk is the best source of calcium, research suggests otherwise. “When we think calcium, we tend to think dairy,” Andrews says. “But when you take a step back, the main source for all minerals-including calcium—is soil from the ground.” So plants such as bok choy, broccoli, collards, and kale are a good source of calcium. In fact, calcium from these plants is absorbed by the body twice as readily as calcium from cow’s milk.

One of the most convincing arguments for the health benefits of a vegetarian diet comes from China. In an exhaustive, large-scale study of Chinese eating habits and disease, spearheaded by Dr. T. Colin Campbell, a Cornell University nutritional biochemist, scientists found that those who ate the most protein—mostly from animals—had the highest rates of heart disease, diabetes and cancer. The wealthier a person was, the more likely he was to eat animal protein. “Usually, the first thing a country does in the course of economic development is to introduce a lot of livestock,” Campbell told Jane Brody of The New York Times. “Our data are showing that this is not a very smart move.”

But it appears that little can be done to stop this trend. As Dr. Junshi Chen, the primary Chinese scientist involved in the Cornell study, told The Washington Post: “The natural tendency when you have more money in your hand is to buy more meat. For some reason, people just don’t want to buy vegetables, except when they have the knowledge and understanding. And even then …”

 Source: Health & Fitness at MSN