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RECIPE OF THE MONTH:
Cheddar and Parsnip Soup
1 medium chopped onion
1 tsp salt
2 TBL vegetable oil
2-3 tsp caraway seeds
5 medium parsnips,peeled and cubed (about 1 pound)
3 medium potatoes,peeled and cubes (about 1 1/4 pounds)
3 cups water
1/4 tsp ground fennel seeds
3 cups sharp cheddar,grated (8 ounces)
3 cups milk
In a 3 quart saucepan, saute the onion w/ the salt in the oil on lo heat until the onion is translucent. Mix in the caraway seeds and parsnips and simmer gently for 5 minutes.Add the potatoes and water. Bring soup to a boil then simmer 10-15 minutes until potatoes are easily pricked w/ a fork. Remove from heat and add fennel and cheese. When cheese has melted pour in the milk. Allow the soup to cool before pureeing the soup in a blender or food processor. Gently reheat being careful not to boil. Serves 6
-from Sundays at Moosewood Restaurant
Cead Mile Failte! or a "Hundred Thousand Welcomes" to our March newsletter. Spring is in the air as Florida temperatures begin to rise. But for now we can enjoy the humidity-free days and cool ocean breezes.
Our recipe of the month celebrates a race of warriors and sorcerers. The Tuatha De Danaan occupied Ireland until defeat by the Sons of Mil forced them to retreat to an underground kingdom where, legend says, they remain today. Because of their "blessing" the British Isles have a rich selection of root vegetables.
In July 2008 New York City followed the example of Tiburon, California and banned artificial fats from food sold to the public. It extended to restaurants, cafeterias, bakeries and even the corner hot dog and pretzel stands. What are "artificial" fats and why did food giants Mars, Burger King and Kraft Oreos elect to remove them from some of their products? Check out the below article on trans fats.
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Is "TRANS FATS" a dirty word?
Walk into any supermarket and there are lots of labels claiming "zero trans fats." Burger King made headlines when their fryers boasted "no hydrogenated oils." Dunkin Donuts and TGI Fridays resaturants also made similar claims. And probably the biggest news was the city of New York banning all trans fats from foods offered to its public. What is a trans fat and why all the bad press?
Without going into an elaborate science lesson, "trans fat" is a common name for an "unsaturated" fat. There are four kinds of fat: monounsaturated fat, polyunsaturated fat, saturated fat and trans fat. Mono- and polyunsaturated fats are "good" fats. Omega-3 oils,like fish oil, is an example. It promotes an anti-inflammatory response, decreases pain sensitivity and improves circulation as well as other health benefits.
According to the most recent nutritional studies, the consumption of saturated fats should be kept to a minimum. Trans fats, created by partial hydrogenation, are far worse then saturated fats. Hydrogenation, an industrial process, occurs at extremely high temperatures and under high pressure usually in the presence of a nickel or platinum catalyst over several hours. The result is a solid which can be spread easily, is superior and cheaper to use then lard in baking products and has a longer shelf life. But eating too many foods containing saturated fats and trans fats can promote inflammation, increase pain sensitivity and reduce circulation. Over-consumption has been associated with many of today's heart-associated illnesses, namely clogging of the arteries.
Prior to 1910, most dietary fats came from animal products: beef tallow, butterfat and lard. In 1902, a German scientist, Wilhelm Normann, patented his hydrogenation process for liquid oils. Crisco and Spry (in England) soon replaced lard in cookies, cakes, pies and breads; plus the free cookbook with every purchase was an added bonus...Dr Catherine Kousmine, a general practitioner and researcher in Switzerland, was doing nutritional research on certain diseases like cancer, rheumatoid arthritis and multiple sclerosis. Part of her studies looked at the heating process of vegetable oils using hexane, a known carcinogen. She promoted the healthier cold-pressed oils because their chemistry was not altered. In 1940, Dr Kousmine warned that trans fats found in the heated and pressurized oils were cancer-promoting and that a more nutritionally sound raw diet with cold-pressed oils promoted more benefits in treating and preventing cancer. But her research fell on deaf ears as trans fats were cheap and convenient.
Science and research caught up with Dr Kousmine. Mary Enig, PhD, a nutritionist/biochemist of international renown for her research on the nutritional aspects of fats and oils, is a consultant, clinician, and the Director of the Nutritional Sciences Division of Enig Associates, Inc., Silver Spring, Maryland. Dr. Enig, a consultant on nutrition to individuals, industry, and state and federal governments, is a licensed practitioner in Maryland and the District of Columbia. She has served as a Contributing Editor of the scientific journal Clinical Nutrition and a Consulting Editor of the Journal of the American College of Nutrition.
In her 1978 report, Dr. Enig challenged the speculation concerning the relationship of dietary fat and cancer causation. She concluded that correlations between the increase in per capita dietary fat intake and total cancer mortality over a sixty-year period show significant positive correlations for total fat and vegetable fat, and negative correlation for animal fat. That is the cancer rate is higher when the amount of vegetable fat or total fat is higher in the diet, but the cancer rate is lower when there there is more animal fat in the diet. These findings were unpopular then as they are today, but they are still correct. It is convenient to blame everything on red meat and animal fat, and believe that vegetable oil is the great dietary salvation -- even if it is partially hydrogenated. Dr Enig's studies rocked the science world and the ban to eliminate trans fats began. Even Crisco was forced to change its formulation under the threat of an outright ban in 2007. Groups like BanTransFats sued Kraft Co for its advertising the Oreo cookie to unsuspecting kids under the age of ten. The trans fats opponents claimed anyone under 10 didn't know the dangers of trans fats; they won. And since 2003 this group has sued other companies (McDonalds is an example) and won, using the national publicity to spread the word and caution about the partially hydrogenated oils.
Research continues on the mechanism of trans fats' contribution to health problems. One theory suggests the human lipase enzyme cannot metabolize trans fats. If lipase cannot digest, transport or process trans fats like it does with dietary lipids like triglycerides and non-hydrogenated fats and oils, the trans fats remain in the bloodstream for longer periods. There, they are more prone to arterial deposition and plaque formulation.
On January 12, 2005, the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS) issued the Dietary Guidelines for Americans 2005. The Guidelines include the following recommendation:
Consume 10 percent of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible.
The Guidelines also contain the following strong message to the food industry:
Because trans fatty acids produced in the partial hydrogenation of vegetable oils account for more than 80 percent of total intake, the food industry has an important role in decreasing trans fatty acid content of the food supply.
- Dr. Deirdre D. Keeler
|How to Avoid Trans Fats|
1. Don't eat any product which has the words "partially hydrogenated" or "shortening" in the ingredients list.
The U.S. Food and Drug Administration advises:
Consumers can know if a food contains trans fat by looking at the ingredient list on the food label. If the ingredient list includes the words "shortening," "partially hydrogenated vegetable oil" or "hydrogenated vegetable oil," the food contains trans fat. Because ingredients are listed in descending order of predominance, smaller amounts are present when the ingredient is close to the end of the list.
Note: Fully hydrogenated oils do not contain trans fat. However, if the word "hydrogenated" is used without the word "partially," that product may contain partially hydrogenated oil. Not all labeling is accurate and the word "partially" may have been wrongfully omitted on some products.
2. If the label says zero trans fats, don't believe it. If the words "partially hydrogenated" or "shortening" are in the ingredients list, it DOES contain trans fat.
Under FDA regulations in effect in the United States, "if the serving contains less than 0.5 gram [of trans fat], the content, when declared, shall be expressed as zero." Suppose a product contains 0.4 grams per serving and you eat four servings (which is not uncommon). You have just consumed 1.6 grams of trans fat, despite the fact that the package claims that the product contains zero grams of trans fat per serving.
3. Be careful when consuming products with labels from outside the United States. Sometimes they contain partially hydrogenated oil but it's not on the label.
4. In restaurants, bakeries, and other eateries, ask whether they use partially hydrogenated oil for frying or baking or in salad dressings. If they say they use vegetable oil, ask whether it is partially hydrogenated. Don't be shy about asking. Assume that all unlabeled baked and fried goods contain partially hydrogenated oil, unless you know otherwise.
5. Keep saturated fat intake low too. This is very important.
6. Remember that polyunsaturated fat and monounsaturated fats are good fats.
One more thing. Cholesterol that affects our arteries comes from two sources: (i) animal products and (ii) bad fats. If a product is "cholesterol fee," that doesn't mean that it won't raise your bad cholesterol. If the product itself contains no cholesterol but it does contain trans fat or saturated fat, it will raise your bad cholesterol.
-from the web site BanTransFats.com.
Doctors, medical students, patients and others from all 50 states, are planning, an amazing public media and educational campaign to familiarize all Americans with Naturopathic medicine, through a 3,250 mile, transcontinental run from San Francisco to Bridgeport, CT, via Washington D.C. and New York City.
Former transcontinental runner, and founder of the R.U.N., Dr. Dennis Godby, son Isaiah Godby, nephew Jonas Ely, and tens of thousands of other runners and supporters along the way will meet with other doctors, patients and newly awakened advocates along the path to the White House to meet with President Obama. They will conduct daily press conferences and evening presentations about natural medicine in the towns and cities they pass from California to Connecticut. As the mass of advocates continues to swell over the course of the 3,250 miles, media coverage will grow exponentially, including national news. You can view more information, when the run begins and even SIGN UP at:
We are asking for your testimonials and letters. How have you been touched by naturopathic medicine? Do you have a story on how you could have been better served by a licensed ND with a full scope of practice in Florida? Are you an MD, DO, DC, PA, RN that would like to support the mission of the FNPA and understands the importance of having NDs as licensed primary care physicians in Florida? If you have a story you would like to share, we are collecting letters that will be given to legislators. We will also be using some of your letters on our FNPA website under our new testimonial section (with your permission only).
Please send your letters to Judith Thompson, N.D. Click below to access the FNPA Homepage for Dr Thompson's contact address.
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Florida Naturopathic Physicians Association