Tag: Health

The Legacy of the US in Iraq

Warning: The video below the fold in this article contains very disturbing pictures that may be difficult for many to watch.

It is now ten years since the the United States launched its illegal invasion of Iraq based on a string of lies about non-existent weapons of mass destruction and wild accusations of Sadaam Hussein’s connection to Al Qaeda, Osama bin Laden and 9/11, all for control of Iraq’s oil riches by one evil man, Richard “Dick” Cheney. What the US has left behind is a devastated country:

Ten years ago, Iraqis, even if they had originally opposed them, hoped that the US invasion and occupation would at least bring an end to the suffering they had endured under UN sanctions and other disasters stemming from defeat in the first Gulf War in 1991. Today, people in Baghdad complain that they still live in a permanent state of crisis because of sectarian and criminal violence, pervasive corruption, a broken infrastructure and a dysfunctional government. Many Iraqis say that what they want in 2013 is the same as what they wanted in 2003, which is a visa enabling them to move to another country, where they can get a job.

But even worse, the US left a health care crisis that will last for generations, not just the lack of care and hospitals but a legacy of horrific birth defects and cancer that has been caused by depleted uranium (DU) contamination. DU, along with lead and mercury, was contained in the armor plating and ammunition used in attacks in Iraq and Afghanistan. The high rates of double and triple cancers, as well as miscarriages, still births and bizarre birth defects, in the cities of Basra and Falluja, have been blamed on DU by researchers. A study published in the Bulletin of Environmental Contamination and Toxicology (pdf) that focused on maternity hospitals in the cities of Basra and Fallujah opens with this stunning paragraph:

Between October 1994 and October 1995, the number of birth defects per 1,000 live births in Al Basrah Maternity Hospital was 1.37. In 2003, the number of birth defects in Al Basrah Maternity Hospital was 23 per 1,000 livebirths. Within less than a decade, the occurrence of congenital birth defects increased by an astonishing 17-fold in the same hospital.  A yearly account of the occurrence and types of birth defects, between 2003 and 2011, in Al Basrah Maternity Hospital, was reported. Metal levels in hair, toe-nail, and tooth samples of residents of Al Basrah were also provided. The enamel portion of the deciduous tooth from a child with birth defects from Al Basrah (4.19 lg/g) had nearly three times higher lead than the whole teeth of children living in unimpacted areas. Lead was 1.4 times higher in the tooth enamel of parents of children with birth defects (2,497± 1,400 lg/g, mean±SD) compared to parents of

normal children (1,826± 1,819 lg/g).

The article concludes:

Present knowledge on the effects of prenatal exposure to metals, combined with our results, suggests that the bombardment of Al Basrah and Fallujah may have exacerbated public exposure to metals, possibly culminating in the current epidemic of birth defects. Large-scale epidemiological studies are necessary to identify at-risk populations in Iraq. The recognition that birth defects reported from Iraq are mainly folate-dependent offers possible treatment options to protect at-risk populations.

From Mike Ludwig at Truthout, there are currently over 300 contaminated sites that are in need of decontamination.

In 2012, European researchers visited a scrap metal site in Al Zubayr, an area near Basrah in southern Iraq. A local police officer told them that the site had at one time held military scrap metal from the bloody battles waged during the American invasion. A local guard told the researchers that children had been seen playing on the scrap during that time, and both adults and children had worked disassembling the military leftovers. At one point, the guard said, members of an international organization with equipment and white suits showed up, told guards that the site was very dangerous and “quickly ran off.” [..]

There are between 300 and 365 sites where depleted uranium contamination was identified by Iraqi authorities the years following the 2003 US invasion, with an estimated cleanup cost of $30 million to $45 million, according to a report recently released by IKV Pax Christi. Iraqi authorities are currently cleaning up the sites, mostly located in the Basrah region, and 30 to 35 sites still need to be decontaminated.

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Cutting Down on the Meat, but Not the Taste

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There are many ways to cut down your meat intake and increase your vegetable consumption without becoming a vegetarian. Culinary traditions around the world are filled with dishes in which meat is used sparingly, for flavor and substance, but is not at the center of the plate. Think stir-fries, and some of your favorite pastas that have a little bit of pancetta but are really all about the tomatoes.

Some of America’s biggest food service companies are committed to increasing vegetable consumption, but they don’t want to lose their meat-loving customers, so they are figuring out ways to create dishes with less meat that are still appealing. You may face this challenge in your own family; you want everybody to cut down on meat consumption, but they love their burgers.

Chef Scott Samuel’s Roasted Mushroom Base and Mushroom Burgers

This is the mushroom base that Scott Samuel, a chef instructor at the Culinary Institute of America, uses in conjunction with beef in his burgers. I have cut the amount of olive oil that Scott uses from 1/2 cup to 1/4 cup.

Mushroom and Turkey Burgers

Let’s face it: turkey burgers can be boring. I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand.

Mushroom and Beef Meatballs

The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well.

Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce

These are smaller than burgers and are served without buns, with a pungent garlic sauce.

Rainbow Beef

In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

For Flavor and Versatility, Add Bulgur

Whole Wheat Irish Soda Bread photo 07recipehealth-articleLarge_zps72e6f2af.jpg

   It comes in four different grades – fine (#1), medium (#2), coarse (#3), and very coarse (#4)- and each type lends itself to a particular kind of dish. In the Middle East pilafs are made with medium, coarse, and very coarse bulgur. Tabbouleh and kibbe are made with fine bulgur. In my kitchen I use the medium grind for a delicious breakfast porridge that has the flavor of a hearty cream of wheat, and I add it to breads and other baked goods. Coarse bulgur goes into pilafs and soups, casseroles and stuffed vegetables.

   I don’t know if bulgur is going to be the next quinoa – probably not, as these days so many people shun wheat. But if I had to choose one over the other for flavor and versatility, I’d go with bulgur. One thing it has going for it is that it can be reconstituted without cooking, though you can also cook it in boiling water (the grains will be a little fluffier if you do). As for the nutritional profile, whereas quinoa has a little more protein (4 grams per 100 grams of grain compared with bulgur’s 3), bulgur is less caloric (83 calories per 100 grams compared with quinoa’s 120), higher in fiber (4 grams versus 3), slightly lower in carbohydrates (19 grams compared with 21) and sodium (5 mg compared with 7).

~Martha Rose Shulman~

Whole Wheat Irish Soda Bread With Bulgur

A quick and easy bread with a rich and nutty taste.

Bulgur, Spinach and Tomato Casserole

A simple, satisfying casserole with spinach and Middle Eastern-inflected tomato sauce.

Winter Tomato Soup With Bulgur

A thick, satisfying winter soup.

Bulgur Maple Porridge

A delicious and healthy morning meal.

Bulgur Bowl With Spinach, Mushrooms and Middle Eastern Nut and Spice Seasoning

A simple skillet supper with a savory mixture of mushrooms and spinach.

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

A Rainbow of Root Vegetables

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Since root vegetables and tubers keep well and can be cooked up into something delicious even after they have begun to go limp in the refrigerator, this week’s Recipes for Health should be useful. Root vegetables, tubers (potatoes and sweet potatoes, which are called yams by most vendors – I mean the ones with dark orange flesh), winter squash and cabbages are the only local vegetables available during the winter months in colder regions, so these recipes will be timely for many readers. [..]

Sweet winter vegetables also pair well with spicy seasonings. I like to combine sweet potatoes and chipotle peppers, and this time in a hearty lentil stew that we enjoyed all week.

Martha Rose Shulman

Leek Quiche

A lighter version of a Flemish classic.

Spicy Lentil and Sweet Potato Stew With Chipotles

The combination of sweet potatoes and spicy chipotles with savory lentils is a winner.

Roasted Carrots and Scallions With Thyme and Hazelnuts

Toasted hazelnuts add a crunchy texture and nutty finish to this dish.

Carrot Wraps

A vegetarian sandwich that satisfies like a full meal.

Rainbow Potato Roast

A multicolored mix that can be vegan, or not.

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

A Life of Pie

Mixed Greens Galette With Onions and Chickpeas photo 19recipehealth-tmagArticle_zps4a653e1c.jpg

Andrew Scrivani for The New York Times

This week I slowed down and made pies: savory ones filled with vegetables … I used a number of different crusts for my winter pies. My favorite remains the whole wheat yeasted olive oil crust that I have used before in this column, but I also worked with a simple Mediterranean crust made with a mix of whole wheat flour, all-purpose flour and olive oil. And for those of you who are gluten-free, I made another foray into gluten-free pastry and produced one I liked a lot, which was a mix of buckwheat flour, millet flour and potato starch. It had a strong nutty flavor that worked well with a very savory, very vegan, tofu and mushroom “quiche.” They are all simple to mix together and easy to roll or press out. And if you don’t feel like dealing with a crust, just use Greek phyllo. The important things, after all, are the savory vegetables inside.

!Martha Rose Shulman~

Whole Wheat Mediterranean Pie Crust

A simple Mediterranean crust made with a mix of whole wheat flour, all-purpose flour and olive oil.

Mixed Greens Galette With Onions and Chickpeas

A tasty way to use bagged greens in a dish with Middle Eastern overtones.

Goat Cheese, Chard and Herb Pie in a Phyllo Crust

A garlicky mix of greens and your choice of herbs inside a crispy phyllo crust.

Tofu Mushroom ‘Quiche’

A vegan dish with a deep, rich flavor.

Winter Tomato Quiche

Canned tomatoes can be used in the off season for a delicious dinner

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

The Fruits of Winter

Blood Orange Compote photo 11recipehealth-articleLarge_zpsa3b46b7b.jpg

When I lived in Europe I got hooked on blood oranges, small oranges with dark ruby red pulp and mottled orange-red skins. Their flavor is deep and multidimensional, with nuances of berries and cherries. And like berries, cherries and other highly nutritious dark red, blue and purple fruits and vegetables, blood oranges have high levels of antioxidant-rich anthocyanins.

The same farmer I bought blood oranges from at my farmers’ market was selling over-ripe fuyu persimmons at a bargain price. I bought a few pounds for pureé, some of which I used for a sweet persimmon spice bread and some of which I froze. Persimmons are another fruit rich in phytonutrients like lutein and lycopene, zeaxanthin and cryptoxanthi, which are all reported to be rich in antioxidants.

~Martha Rose Shulman~

Blood Orange Compote

A delicious dessert, but it is also great at breakfast.

Lemon and Blood Orange Gelée Parfaits

A beautiful, layered gelatin dessert.

Pear Vanilla Sorbet

For maximum flavor, wait until the pears are nice and ripe before making this sorbet

Tangerine Sorbet

A light, refreshing sorbet that can be made with a number of different fruits.

Persimmon Spice Bread

A dense, sweet bread that can be home to over-ripe persimmons.

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Quick One-Dish Meals, Some Cooking Required

Mushroom and Spinach Frittata

This week, in response to readers’ requests on the Recipes for Health Facebook page, I focused on quick one-dish dinners. You may have a different opinion than I do about what constitutes a quick meal. There are quick meals that involve little or no cooking – paninis and sandwiches, uncomplicated omelets, scrambled eggs, and meals that combine prepared items with foods that you cook — but I chose to focus on dishes that are made from scratch. I bought a cabbage and a generous bunch of kale at the farmers’ market, some sliced mushrooms and bagged baby spinach at Trader Joe’s, and used them in conjunction with items I had on hand in the pantry and refrigerator.

~Martha Rose Shulman~

Mushroom and Spinach Frittata

A hearty frittata that is good for any meal of the day.

Soft Black Bean Tacos With Salsa and Cabbage

Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner.

Couscous With Tomatoes, Kale and Chickpeas

A comforting topping that is both a stew and a sauce.

Quick Tomato, White Bean and Kale Soup

A hearty minestrone that can be made in under an hour, start to finish.

Stir-Fried Cabbage, Tofu and Red Pepper

The chopping is the most time-consuming part of this recipe, but you can still be eating within 35 minutes.

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

A Hodgepodge of Muffins, All Gluten-Free

Banana Chocolate Muffins

So I put together my own gluten-free flour mix, one without bean flour, and turned to America’s favorite Gluten-Free Girl, Shauna James Ahem for guidance. I was already thinking about making muffins and I wanted a mix that could replace the whole wheat flour I usually use in conjunction with other grains or flours. Her formula for a whole-grain flour mix is simple – 70 percent ground gluten-free grain like rice flour, millet flour, buckwheat flour or teff (the list on her site is a long one) and 30 percent starch like potato starch, cornstarch or arrowroot. For this week’s recipes, I used what I had, which was brown rice flour, potato starch and cornstarch – 20 percent potato starch and 10 percent cornstarch — and that’s the basis for the nutritional analyses of this week’s recipes. I used this mix in conjunction with a gluten-free meal or flour, so the amount of pure starch in the batters is much less than 30 percent.

When you bake anything it is much simpler and results are more consistent if you use grams and scale your ingredients. This is especially true with gluten-free baking, since you are working with grain and starch formulas. Digital scales are not expensive and I urge you to switch over to this method if you like to bake. I have given approximate cup measures so the recipes will work both ways, but scaling is more accurate.

~Martha Rose Shulman~

Gluten-Free Banana Chocolate Muffins

These dark chocolate muffins taste more extravagant than they are.

Gluten-Free Cornmeal, Fig and Orange Muffins

A sweet and grainy cornmeal mixture makes for a delicious muffin.

Gluten-Free Whole Grain Cheese and Mustard Muffins

A savory muffin with a delicious strong flavor.

Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins

The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin.

Gluten-Free Cornmeal Molasses Muffins

Strong molasses provides a good source of iron in an easy-to-make muffin.

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Celery as the Main Event

Pan Cooked Celery with Tomato and Parsley

You always see celery listed as an ingredient in tonic juices and blender drinks. It has long been used in Chinese medicine to help control high blood pressure, which makes sense because it contains phytochemicals called phthalides that reduce stress hormones and work to relax the muscle walls in arteries, increasing blood flow. The vegetable is an excellent source of Vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and Vitamin B6. Another bonus attribute – it is very low in calories. However, it is on the high side as far as sodium goes.

~Martha Rose Shulman~

Pan-Cooked Celery With Tomatoes and Parsley

A way to serve celery as a side dish, or as a topping for grains or pasta.

Lentil, Celery and Tomato Minestrone

With extra celery, traditional minestrone soup takes on a whole new layer of flavor.

Celery and Radish Salad With Gorgonzola

Use the delicate hearts of celery for this light and delicious salad.

Celery Risotto With Dandelion Greens or Kale

Celery contrasts nicely with the rice in this aromatic risott

Puréed Broccoli and Celery Soup

A broccoli soup with an added dimension of flavor.

Health and Fitness News

Welcome to the Stars Hollow Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Healthy Comforting Food: Warm Skillet Salads

Warm Wild Rice Broccoli and Walnut Salad

“Comforting” isn’t a word I usually associate with salads, but this week I put together five grain salads that fit that bill. Over the years I have developed a number of delicious whole grain salads that combine various grains with vegetables, herbs and often nuts, tossed in a tangy dressing. I have also married many a grain and vegetable in a pilaf. I decided to bring both concepts together in hearty salads that I’m calling “skillet salads;” each one is heated through in a skillet just before serving.

~Martha Rose Shulman~

Skillet Wild Rice, Walnut and Broccoli Salad

Broccoli flowers catch the nutty, lemony dressing in this winter salad.

Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing

The nutty flavor of buckwheat soba noodles makes for a delicious salad.

Warm Millet, Carrot and Kale Salad With Curry-Scented Dressing

Millet can be tricky to cook, but if you are careful, you will be rewarded with a fluffy and delicious salad.

Skillet Beet and Farro Salad

This hearty winter salad can be a meal or a side dish, and warming it in the skillet makes it particularly comforting.

Skillet Brown Rice, Barley or Triticale Salad With Mushrooms and Endive

Triticale is a hybrid grain made from wheat and rye, but any hearty grain would work in this salad.

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