Broccoli, cauliflower, cabbage and other cruciferous vegetables contain a cancer-protective nutrient called Indole-3-carbinol (I3C). Research at the Linus Pauling Institute at Oregon State University suggests that pregnant and nursing women who eat lots of cruciferous vegetables may be able to protect their babies not only against childhood cancers but against lung cancer later in life. In the study with mice, investigators exposed pregnant animals to a single high does of an environmental pollutant called polycyclic aromatic hydrocarbons (PAH), produced in the real world by cigarette smoking or burning wood, coal, cooking oil or diesel fuel. They found that 80 percent of the baby mice died young from an aggressive type of lymphoma and all of the survivors developed lung cancer in mouse middle-age. When they gave pregnant mice supplements of I3C along with exposing them to PAH, the lymphoma deaths were halved and the mid-life lung cancers were significantly reduced. This is one of the first studies to suggest that dietary protection against cancer can begin before birth. The researchers warned against taking supplements of IC3 during pregnancy – high doses in the first trimester may cause birth defects. But pregnant women can safely eat lots of broccoli and other types of cruciferous vegetables. The study was published in the October 2006 issue of Carcinogenesis.

You love your grandmother's bread pudding. But her recipe calls for 4 cups of whole milk, 1 stick of butter and 4 eggs — ingredients that raise the calorie count and fat content of this dessert. The solution? Redo the recipe by switching or reducing certain ingredients.

Many recipes can tolerate a healthy renovation without affecting the taste or texture of the food. So whether you're trying to stick to a healthy-eating plan or following a special diet, use these techniques to make your recipes — including your time-honored family favorites — healthier.

1. Reduce the amount of fat, sugar and sodium

With most recipes, you can reduce the amount of fat, sugar and sodium without losing the flavor. By cutting fat and sugar, you also cut calories. How much can you leave out without affecting the flavor and consistency of the food? Apply the following general guidelines:

• Fat. For baked goods, use half the butter, shortening or oil and replace the other half with unsweetened applesauce, mashed banana or prune puree. You can also use commercially prepared fruit-based fat replacers found in the baking aisle of your local grocery store.
• Sugar. Reduce the amount of sugar by one-third to one-half. When you use less sugar, add spices such as cinnamon, cloves, allspice and nutmeg or flavorings such as vanilla extract or almond flavoring to enhance the sweetness of the food.
• Sodium. Reduce salt by one-half in baked goods that don't require yeast. For foods that require yeast, don't reduce the amount of salt, which is necessary for leavening. Without salt, the foods may become dense and flat. For most main dishes, salads, soups and other foods, however, you can reduce the salt by one-half or eliminate it completely.

Other ingredients may contain sugar, fat and sodium, and you can decrease them as well. For example, if the recipe calls for 1 cup shredded cheddar cheese, use 1/2 cup instead. Or use less soy sauce than is indicated to decrease the amount of sodium in the food.

2. Make a healthy substitution

Healthy substitutions not only reduce the amount of fat, calories and sodium in your recipes, but also can boost the nutritional content. For example, use whole-wheat pasta in place of enriched pasta. You'll triple the fiber and reduce the number of calories. Prepare a dessert with fat-free milk instead of whole milk to save 63 calories and almost 8 grams of fat per cup.

3. Delete an ingredient

In some recipes, you can delete an ingredient altogether; likely candidates include items you add out of habit or for appearance, such as frosting, coconut or nuts, which are high in fat and calories. Other possibilities include optional condiments, such as pickles, olives, butter, mayonnaise, syrup, jelly and mustard, which can have large amounts of sodium, sugar, fat and calories.

4. Change the method of preparation

Healthy cooking techniques — such as braising, broiling, grilling and steaming — can capture the flavor and nutrients of your food without adding excessive amounts of fat, oil or sodium. If your recipe calls for frying the ingredients in oil or butter, try baking, broiling or poaching the food instead. If the directions say to baste the meat or vegetables in oil or drippings, use wine, fruit juice, vegetable juice or fat-free vegetable broth instead. Using nonstick pans or spraying pans with nonstick cooking spray will further reduce the amount of fat and calories added to your meals.

5. Change the portion size

No matter how much you reduce, switch or omit ingredients, some recipes may still be high in sugar, fat or salt. In these cases, reduce the amount of that food you eat. Smaller portions have less fat, calories and sodium and allow you to eat a wider variety of foods during a meal. Eating a variety of foods will ensure that you get all the energy, protein, vitamins, minerals and fiber you need.
Putting it all together

As you look over your recipe, decide what to change and how to change it. Make notes of any alterations, so you can refer to them the next time you prepare the food. You may have to make the recipe a few times, adjusting your alterations, before you get the results you want. But finding the right combination of ingredients — for the desired taste, consistency and nutrients — is well worth the trouble.

The following muffin recipe shows a before-and-after ingredient list. Incorporating a few small changes can make a big difference in the amount of fat, calories and sodium per serving.

Dietitian's tip: If 18 muffins are too many, freeze those you won't eat and pull them out of the freezer as needed. Freezing the muffins keeps them fresher longer. Warm the muffins slightly before serving.
MAKES 18 SMALL MUFFINS

Ingredients

1 cup all-purpose (plain) flour
1 cup whole-wheat flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup egg substitute
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups chopped apples (unpeeled)
1/2 cup raisins
3/4 cup grated carrots
2 tablespoons chopped pecans

Directions

Preheat the oven to 350 F. Line a muffin pan with paper or foil liners.

In a large bowl, combine the flours, sugar, baking soda, cinnamon and salt. Whisk to blend evenly.

In a separate bowl, add the egg substitute, oil, applesauce and vanilla. Stir in the apples, raisins and carrots. Add to the flour mixture and blend just until moistened but still slightly lumpy.

Spoon the batter into muffin cups, filling each cup about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely.

Nutritional Analysis
(per serving)

Serving size: 1 muffin
Calories=170    
Cholesterol=trace
Protein=3 g    
Sodium=195 mg
Carbohydrate=25 g    
Fiber=2 g
Total fat=7 g    
Potassium=140 mg
Saturated fat=1 g    
Calcium=17 mg
Monounsaturated fat=2 g         

I am so saddened by this!! I've been watching this all day. He had two hours to think to himself, this is wrong, I should not be doing this and then he went off and killed 30 more people!

These two stories show the benefits of eatting more veggies to fight head & neck cancer and more broccoli and soy to fight breast & ovarian disease! Eat your veggies!

---

LOS ANGELES - New research is strengthening evidence that following mom’s admonition to eat your vegetables may be some of the best health advice around.

A large study of 500,000 American retirees has found that just one extra serving of fruit or vegetables a day may reduce the risk of developing head and neck cancer.

Numerous studies have demonstrated that diet plays a role in cancer. Cancer experts now believe that up to two-thirds of all cancers come from lifestyle factors such as smoking, diet and lack of exercise.
Story continues below ↓advertisement

“It may not sound like news that vegetables protect from cancer, but there is actually some controversy in the literature. It is important that we do these large studies,” said Dr. Alan Kristal, associate head of the cancer prevention program at Fred Hutchinson Cancer Research Center in Seattle.

Researchers at the National Cancer Institute queried men and women aged 50 and older about their diets, then followed participants for five years to record all diagnoses of head and neck cancer, which is the sixth-leading cause of cancer-related death worldwide.

Tobacco and alcohol use increase the risk of head and neck cancers, which affect the mouth, nose, sinuses and throat.

The study found eating six servings of fruit and vegetables per day per 1,000 calories cut the risk of head and neck cancer by 29 percent compared to eating one and a half servings.

The typical adult consumes around 2,000 calories a day.

“Increasing consumption by just one serving of fruit or vegetables per 1,000 calories per day was associated with a 6 percent reduction in head and neck cancer risk, said Neal Freedman, cancer prevention fellow at the NCI.

---

LOS ANGELES - Eating foods like broccoli and soy has been linked to lower cancer rates, and California researchers said on Sunday that they may have discovered the biological mechanism behind the protective effect.

Using cells in a lab dish, researchers at the University of California, Los Angeles, found that diindolymethane (DIM), a compound resulting from digestion of cruciferous vegetables, and genistein, an isoflavone in soy, reduce the production of two proteins needed for breast and ovarian cancers to spread.

“We think these compounds might slow or prevent the metastasis of breast and ovarian cancer, which would greatly increase the effectiveness of current treatments,” said Erin Hsu, a UCLA graduate student in molecular toxicology.
Story continues below ↓advertisement

The UCLA team, which reported its finding at a meeting of the American Association for Cancer Research, will next test the theory in mice.

The findings highlight “an entirely unique mechanism ... Preventing the invasion and metastasis of cancer cells is crucial,” said Dr. Alan Kristal, associate head of the cancer prevention program at Fred Hutchinson Cancer Research Center in Seattle.

Cancer cells express very high levels of a surface receptor known as CXCR4, while the organs to which the cancers spread secrete high levels of CXCL12, a ligand that binds to that particular receptor.

This attraction stimulates the invasive properties of cancer cells and acts like a homing device, drawing the cancer cells to organs like the liver or brain.

The U.S. Food and Drug Administration (FDA) is alerting consumers to possible serious health risks from eating olives that may be contaminated with a deadly bacterium, Clostridium botulinum. C. botulinum can cause botulism, a potentially fatal illness. The olives are made by Charlie Brown di Rutigliano & Figli S.r.l, of Bari, Italy and are being recalled by the manufacturer. No illnesses have been reported to date in connection with this recall.

The olives should not be eaten alone or in other foods, even if they do not appear to be spoiled. Consumers should discard these products or return them to the point of purchase. If in doubt, consumers should contact the retailer and inquire whether its olives are part of the recall.

The olives are sold under the following brands: Borrelli, Bonta di Puglia, Cento, Corrado's, Dal Raccolto, Flora, Roland and Vantia, and have codes that start with the letter "G" and are followed by 3 or 4 digits. All sizes of cans, glass jars and pouches of Cerignola, Nocerella and Castelvetrano type olives are affected.

Symptoms of botulism include general weakness, dizziness, double vision, trouble with speaking or swallowing, difficulty in breathing, weakness of other muscles, abdominal distension and constipation. People experiencing these symptoms should seek immediate medical attention. Consumers may also report illnesses associated with consumption of these olives to the nearest FDA district offices.

Charlie Brown di Rutigliano & Figli S.r.l, initiated a recall of these olives on March 27, 2007. The recalled olives had been distributed to wholesalers, who have marketed them nationally to restaurants and retail stores. FDA concluded that additional warnings are needed because, to date, the company has not contacted importers with specific instructions on the recall.

In addition to re-emphasizing its warning to consumers, FDA is making the following requests:

    * Importers of these olives should discontinue distribution, isolate held stocks and notify customers to take similar actions to prevent the products from reaching consumers. Importers should contact their local FDA office for assistance in implementing the recall.
    * Food manufacturers who have repacked the olives for sale under different names or who have used them in the production of other food should contact their local FDA office.
    * Restaurants, delicatessens, and other food service providers should discontinue using the olives, dispose of their opened containers and contact their suppliers for instructions on what to do with unopened containers.

oh, now that's just wrong 

The baby's father was revealed today.


And the winner is.......................





Larry "I told you so" Birkhead




DNA shows Birkhead father of Smith baby

Haven't shock jocks like Don Imus and Howard Stern always done stuff like this? I don't really know, myself, since I don't listen to talk radio of any kind. It just seems like this came out of left field.

OMG, that's messed up! I guess it would be pretty easy for someone to post something in the Free section, like a bunch of crap in your neighbor's yard for example

AICR's most recent international conference unveiled new findings on the cancer-fighting power of green tea. Research now shows that a major component in green tea may short-circuit the cancer process more extensively than scientists had realized.

From American Institute for Cancer Research

Green tea is one of the substances in Asian diets that may provide potent protection against cancer, according to research studies. Even though green tea has yet to catch on in the U.S. and other Western countries as a daily drink of choice, a growing number of laboratories are exploring green tea's cancer-fighting effects on a cellular level. One scientist who has spent the past several years studying a particular phytochemical found in green tea is Dr. Thomas A. Gasiewicz, Professor and Chairman of the Department of Environmental Medicine at the University of Rochester Medical Center. Green Tea Short-Circuits the Cancer Process "A unique quirk of biochemistry allows green tea's protective effects to extend to many different kinds of cells," says Dr. Gasiewicz. "In fact, one of the active green tea substances - called EGCG (epigallocatechin-3-gallate) - seems to target one protein that is common throughout our bodies. And it does so with a degree of precision that cancer drugs still aren't able to match." This protein is called HSP90, and it is present at high levels in many cancer cells. Scientists believe that, in some circumstances, HSP90 helps to trigger the series of changes in cells that eventually lead to cancer. However, when green tea's EGCG binds to this protein, it helps to prevent these changes from happening. "EGCG targets HSP90, binds directly to it, and keeps it from passing on signals that can start the cancer process," Dr. Gasiewicz explains. "As a result, potentially harmful genes are less likely to get turned on." This is important, because HSP90 is present in all of our cells. Solving a Diet-Cancer Mystery "If further research confirms that EGCG's ability to bind to such a basic protein enables it to provide protection throughout our bodies, it explains a scientific mystery," says Dr. Gasiewicz. "Studies that track the diets of human subjects over several years - particularly studies conducted in Asia, where green tea consumption is common - have associated regular usage of green tea with lower risk for cancers that are vastly different from one another." Asian data links green tea to reduced risk for breast, prostate, bladder, colon, stomach, pancreatic and esophageal cancers. This new finding shows that EGCG may be effective against an important "common denominator" for many different cancers, at the very start of the cancer process. EGCG Does What Cancer Drugs Can't Yet Do Green tea's EGCG acts with a natural precision that scientists have not yet been able to duplicate in a drug. Because cancer cells tend to have higher levels of HSP90 than healthy cells, pharmaceutical researchers have tried to develop a drug that keeps HSP90 from sending the biochemical signals that can trigger cancer. But nothing seems to work as perfectly as green tea's EGCG. Unlike black tea or oolong, regular green tea leaves are baked or steamed before they can oxidize, so their EGCG level remains high. Regular green tea has more EGCG than decaffeinated green tea, although you can drink more cups of the decaffeinated kind to compensate. As for caffeine alone, regular green tea has 30 mg per cup compared to 43 mg in black tea and 135-179 mg per cup of caffeinated coffee. Warm Up to Green Tea's Benefits An AICR telephone survey showed that Americans rarely drink green tea, even though it is higher in beneficial phytochemicals and lower in caffeine than black tea, coffee, or colas. Even those who said they drank it every day drank far smaller amounts than Asian populations. Japanese and Chinese people drink an average of 3-4 cups of green tea daily, per person. According to the AICR survey, fewer than 1 percent of Americans are drinking the equivalent amount (roughly 2-3 American-size cups) of green tea. Nearly 7 in 10 Americans (68 percent) said they drank green tea rarely or never. By comparison, a recent scientific study reported that only 8 percent of Japanese people say they drink green tea rarely or never. "Drinking some green tea every day is a good way to add to the cancer protection we get from eating a diet high in plant foods and low in fat and salt," says Dr. Ritva Butrum, Senior Science Advisor at AICR.

Thanks Eric!

IMO SUVs are like cigarettes. Tax them however you want and people who don't care about their health (or the earth) will still buy them!

Grey's Anatomy and Desperate Housewives

so I take it you're new here?

oh that's horrible! they'll be in my thoughts and prayers