Hatch Green Chile Season

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I can’t even begin to describe that first whiff Hatch chiles roasting on an open fire. But, it’s that time of the year again.  Not to be confused with other chile peppers, like jalapeños, serranos or poblanos that that are also green in color, Hatch chiles are a specific variety of green chile grown in the Hatch Valleys of New Mexico. For those of us fortunate to live in the Southwest, we can purchase them fresh in the store and many stores roast them on the spot. I prefer to buy fresh and roast them at home myself. I also will buy them in bulk in order to vacuum seal and freeze for other times of the year. For those without access to fresh varieties, you can find them canned. These usually are very acceptable substitutes in most recipes.

The benefits…

Green chiles are naturally packed with Vitamin A (essential for maintenance of teeth, bones, mucous membranes, eyes and skin) as well as Vitamin C (as a vitamin helps body maintain and repair the body and as an antioxidant helps the body fight infections.) The chemical compound capsaicin , that gives them the spice, also releases endorphins in the brain. Endorphins are naturally occurring “pleasure” neurotransmitters. They are produced by the hypothalamus in response to excitement, exercise, pain (for relief of), love, orgasm and in this case, eating spicy foods. Recent studies by the American Association for Cancer Research, also points to the ability of capsacin to help manage the spread of certain cancers.

The recipes…

Whether you pick some up for the health benefit or just because you love the burn, be sure to grab some chiles on your next trip to the farmers market or store and check out these great recipes!!!

How to Roast Hatch Green Chiles

Hatch Chile Vinaigrette

Coffee Rubbed Ribs with Hatch Green Chile BBQ

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Summertime Fitness – Hydration and Electrolytes

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With summer officially in full swing, it’s prime time to address hydration and specifically clear up some confusion about electrolytes; what they are, where they come from and America’s “drinking problem” of turning to sports drinks as a source. 

What are Electrolytes?

Chemically, electrolytes are either positively or negatively charged particles that, much like ends of a magnet, either attract or repel each other and other particles within the body. This quality helps regulate many processes, most importantly transport across cellular membranes.

Huh?

Let’s drop the science for a bit and drop some real life knowledge on what this means. Think of the last time you were out at the club. Most likely there was security at the door regulating who came in and how fast the line moved (membrane transport.) Once inside, additional staff patrol the floor helping maintain the cool in the club (homeostasis), as well as escorting out those who have had a little too much to drink and have worn out their welcome (metabolic wastes) and those who never should have been allowed to enter in the first place like the creep on the corner with the sunglasses yellin for more Jagah’bombs (free radicals and other foreign substances.) Frequently, the club will reach capacity and the rate new patrons are allowed to enter is strictly regulated and based on the frequency and volume of guests exiting. The club owners want enough guests in the club to ensure maximum profitability, but not so many that other guests or over crowded or that the club itself becomes unsafe. This is a perfect example of the sodium-potassium pumps that play a huge roll in homeostasis within the cells by ensuring that sufficient nutrients enter to maintain cellular function, but not allowing the cellular membrane to burst from excessive intracellular pressure.

The Sports Drink Dilemma…

Sports drinks such as Gatorade, Powerade, Vitamin Water and others typically are misbelieved to be the best source of electrolytes and rehydration. While they can work and even be recommended in extreme circumstances for athletes that perform at a very high intensity as well as emergency situations of dehydration and malnourishment, for the rest of us there is one answer to staying hydrated and rehydrating, WATER. First and foremost, like most other nutrients, if your diet and lifestyle are balanced, you are getting sufficient electrolytes from the foods you eat. To rehydrate, you simply need to drink more water, period.

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It is pretty common knowledge that Gatorade and Powerade are loaded with sugar and other nasties. But Vitamin Water is one of the most deliberately misleading products on the market. Reading the label you don’t have to look very far to see that sugar is the second ingredient listed. But wait, it only says it has 13 grams, is that so bad? Look again, that’s 13 grams per serving. At 2.5 servings per bottle that most people drink easily in one sitting, that’s 32.5 grams of sugar per bottle, right up there with many soft drinks. Keep reading and you see many of the same acidic ingredients that with the sugar contribute to tooth decay and other metabolic issues.

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Electrolytes in Food…

Sodium and chloride are found together in foods as NaCl (aka salt) and work mainly in the body as discussed above to maintain fluid balance and cellular function. Common foods containing sodium and chloride are beef, pork, cured meats like sardines, cheese, olives and other pickled items. If you are still eating processed foods, most are made with additional salt, like in the case of deli meats, chips and other snacks, nuts, butter, margarine, mayonnaise and many condiments.

Potassium is found in lots of fruits and veggies,  especially green leafy ones like spinach, turnip greens, collard greens and kale, the obvious favorite bananas, tomatoes, oranges, melons, potatoes and sweet potatoes, prunes, raisins, peas and beans. Potassium also helps to regulate blood pressure and prevent bone loss and kidney stones as well as its work in cellular function.

Magnesium, like the others is found in green leafy veggies as well as nuts, legumes and tomatoes. This powerhouse electrolyte also supports bone and teeth development, nerve and muscle function and the activation of enzymes in the body thus supporting other necessary functions in the body.

Hungry for More?

Jump over to Motility Training for Tom Holland’s 6 HOT Tips for Cool Summer Workouts

Major Step in the Obesity Epidemic

The American Medical Association announced today that it will begin recognizing  obesity as a disease. A chronic disease has been defined by the National Institutes of Health as “the basis of the biomedical disease classification” including other diseases such as diabetes, asthma and depression. Until now, obesity has been viewed as a chronic illness, the “personal experience of living with the affliction that often accompanies chronic disease.” Because of this, obesity was not recognized by the health care field as a condition that “fit into a biomedical or administrative classification.”

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Obesity by the Numbers

America, by a huge margin, leads the world in obesity with 92,000,000 Americans with a BMI greater than 30%. Read that again, NINETY-TWO MILLION Americans are currently obese. 66% of Americans over the age of 20 are overweight and 33% are obese according to United States Obesity Statistics as of May 2013.

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What Does the New Designation Mean?

Although the AMA is not the end-all-be-all regarding disease recognition legally,  their statement, “RESOLVED, That our American Medical Association recognize obesity as a disease state with multiple pathophysiological aspects requiring a range of interventions to advance obesity treatment and prevention,”  is huge as it will pave the way for further studies and legislation that may result in more weight management, nutrition, health and wellness treatments being recognized and covered by health care insurance and other programs.

 

There is still much work to be done such as standardizing means of identifying and defining what it means exactly to be obese as the classic BMI system contains some arbitrary classifications that don’t take into other factors such as metabolic conditions etc. I’ll definitely be following this one closely.

– Michael

 

Celiac Disease and Gluten Sensitivity

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I get a lot of questions with regards to grain-free lifestyles and more specifically, gluten. To bakers, gluten is the magical agent that can be manipulated to bind their creations together and create a bold texture like in bagels and pretzels or subtly developed to create form and structure while allowing the product to flake apart like Grandma’s buttermilk biscuits. But to those afflicted with autoimmune conditions like Celiac disease or Crohne’s, the presence of gluten can be a very serious and even life threatening issue.

Gluten sensitivity includes a wide range of disorders from non-celiac gluten intolerance to celiac disease as a result of the body’s inability to properly process gluten from wheat as well as similar proteins in rye and barley (Stepniak et al. 2006). This sensitivity is a systemic autoimmune disease, or more simply, a disease in which exposure to gluten causes the immune system to attack and harm the body’s own tissues. It is important to note that all celiac disease is by definition, a form of gluten sensitivity or intolerance. However, gluten sensitivity itself is not a diagnosis of celiac disease. Many issues present themselves for sufferers of all levels of the disorder from ability and doctors’ willingness to diagnose, lack of education and established support systems, ease of lifestyle transition, cross-contamination during the production of products which would not naturally contain gluten and failure of regulatory bodies to establish specific guidelines for labeling of gluten-free products.

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Avocado, Citrus and Fennel Salad

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This is a great little salad I like to whip up when it starts warming up outside. The avocados are a no brainer as I always have them on hand and they go in just about everything I eat. A great vegetarian source of protein, avocados contain all 18 essential amino acids to form a complete protein. They are also a great source of high density lipoproteins (the good cholesterol) and have incredible anti-inflammatory properties. Combine the peppery spice of the arugula with the sweetness of the citrus and the fennel’s aroma and it’s a win.

For those who know me, my favorite things to make are soups and sauces, and that includes dressings. There really is no reason for anyone to visit the salad dressing aisle in the grocery store other than to get some ideas of a dressing to make at home themselves in a batch to use and also store for later.

One of the first ingredients to look at in our diets whether it be for weight management, performance or just simply to be healthy is where our fat comes from. Rather than get into too much science here, for now let’s just stick with the refined oils used in salad dressings. When oils are processed, their chemical structures are manipulated by manufacturers in order to increase shelf life, maximize smoke points for high-temp cooking and any number of other reasons. These alterations also increase the likelihood of oxidation of the oil and making them molecularity unstable and potentially becoming carcinogenic free radicals within the body. The list below are oils to avoid and those recommended. Keep in mind that we are only talking about for cold uses. I will spend significant time in another post discussing oils safe for cooking as many listed here like olive oil are very dangerous to cook with for the same oxidation concerns.

Oils to Avoid: Canola, Corn, Vegetable, Soybean, Grapeseed, Sunflower, Safflower, Rice Bran

Oils Recommended: Olive, Sesame, Nut (walnut, pecan, macadamia), Flaxseed, Avocado

Next time you’re at the store, pick up a bottle or two or ten. Read the labels and I challenge you to find many if any at all that do not contain these processed oils. Look especially close at those that advertise being “Made with Olive Oil.” Sure, the are technically made with some olive oil, but there are no guidelines set as to what percentage must be olive oil and what can be the other junk.

The Ginger Citrus Vinaigrette recipe below is a great example of what you can do yourself. The ratio of vinegar to oil is one that can be kept standard for you in other dressings so with that you can get creative and play with other flavors from fruits to berries, nuts and spices. This leaves you in control not only of the flavors you are in the mood for, but also the quality of ingredients you are putting into your body.

Ginger Citrus Vinaigrette
1/2 cup blood orange juice (may substitute orange, lime, yuzu or any citrus juice)
1 teaspoon fresh ginger, grated
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon organic local honey
1 tablespoon sherry vinegar
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Salad
4 cups arugula, rinsed
1 whole avocado, peeled pitted and sliced 1/4″ thick
1 whole fennel bulb with frond, bulb sliced very thin with knife or mandoline, with sprigs reserved for garnish
1/2 small red onion, sliced thin
1 grapefruit, cut into supremes

1. Mix all vinaigrette ingredients except oil, salt and pepper into a bowl and whisk together or blend with a hand mixer.
2. Very slowly drizzle oil while continuing to whisk until an emulsification begins to develop. Oil may be added a little faster at this point. Season to taste with salt and pepper.
3. Lay avocado slices across bottom of plate as a base for arugula.
4. Toss arugula, shaved fennel and red onion lightly with just enough vinaigrette to coat but not soak and wilt the leaves. Place on top of the arugula.
5. Garnish with supremes and fennel sprigs.
Note: for added protein, this salad goes GREAT with smoked salmon, ahi tuna or lump crab meat. Enjoy!!!

I’m sure they only have the most ethical intentions with this technology… Scared yet???

GMO-alert-Eating-GM-wheat-may-destroy-your-liver-warn-scientists

By Judson Parker

Experts in the biotechnology field say that genetically modified (GM) wheat currently in development could potentially silence human genes if ingested, resulting in premature death and risk of passing the defect on to future generations.

The wheat, developed by the Commonwealth Scientific and Industrial Research Organization (CSIRO), is engineered to turn off undesirable genes permanently.

However, the wheat genes intended to be silenced are a match for the human GBE gene sequence, according to Professor Jack Heinemann of the University of Canterbury’s Centre for Integrated Research in Biosafety, who published a report on the experimental wheat.

Through ingestion, these molecules can enter human beings and potentially silence our genes,” says Heinemann.

GBE dictates glycogen storage in humans. Children who are born with this enzyme not working tend to die by the age of about five. Adults with malfunctioning GBE genes can experience cognitive impairment, pyramidal quadriplegia, peripheral neuropathy, and neurogenic bladder.

The real danger behind this genetically modified variety of wheat is that scientists used double stranded RNA, or dsRNA, to achieve their desired results. Heinemann describes the dsRNAs present in modified wheat as “remarkably stable in the environment.”

The dsRNA is able to withstand processing and cooking, and can also survive the human digestive system and enter into the blood stream. It then circulates through the body, where it amplifies into more and different dsRNAs and alters gene expression.

These altered genes can be passed on to later generations, assuming the consumer doesn’t die of cancer or liver damage before procreating.

Using dsRNA to silence genes is not without precedent. Monsanto, the world’s largest manufacturer of bioengineered seeds, has published research in the past about how to commercially exploit the fact that dsRNA survives digestion in insects.

The company genetically engineered plants to produce a dsRNA, which insects ingest when they eat the plant; the dsRNA survives digestion in the insect and then silences genes in the insect to stunt its growth and kill it.

While not yet commercialized, the GM wheat is currently undergoing field tests in Australia. If approved, it will likely be grown alongside conventional wheat and sold unlabeled to consumers.

The Monsanto Protection Act… Obama and Congress Pull a Rope-a-Dope on America While Eyes Elsewhere…

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President Barack Obama signed a spending bill, HR 933, into law on Tuesday that includes language that has food and consumer advocates and organic farmers up in arms over their contention that the so-called “Monsanto Protection Act” is a giveaway to corporations that was passed under the cover of darkness.There’s a lot being said about it, but here are five terrifying facts about the Farmer Assurance Provision — Section 735 of the spending bill — to get you acquainted with the reasons behind the ongoing uproar:

1.) The “Monsanto Protection Act” effectively bars federal courts from being able to halt the sale or planting of controversial genetically modified (aka GMO) or genetically engineered (GE) seeds, no matter what health issues may arise concerning GMOs in the future. The advent of genetically modified seeds — which has been driven by the massive Monsanto Company — and their exploding use in farms across America came on fast and has proved a huge boon for Monsanto’s profits.But many anti-GMO folks argue there have not been enough studies into the potential health risks of this new class of crop. Well, now it appears that even if those studies are completed and they end up revealing severe adverse health effects related to the consumption of genetically modified foods, the courts will have no ability to stop the spread of the seeds and the crops they bear.

2.) The provision’s language was apparently written in collusion with Monsanto. Lawmakers and companies working together to craft legislation is by no means a rare occurrence in this day and age. But the fact that Sen. Roy Blunt, Republican of Missouri, actually worked with Monsanto on a provision that in effect allows them to keep selling seeds, which can then go on to be planted, even if it is found to be harmful to consumers, is stunning. It’s just another example of corporations bending Congress to their will, and it’s one that could have dire risks for public health in America.

3.) Many members of Congress were apparently unaware that the “Monsanto Protection Act” even existed within the bill they were voting on. HR 933 was a spending bill aimed at averting a government shutdown and ensuring that the federal government would continue to be able to pay its bills. But the Center for Food Safety maintains that many Democrats in Congress were not even aware that the provision was in the legislation:“In this hidden backroom deal, Sen. [Barbara] Mikulski turned her back on consumer, environmental and farmer protection in favor of corporate welfare for biotech companies such as Monsanto,” Andrew Kimbrell, executive director of the Center for Food Safety, said in a statement. “This abuse of power is not the kind of leadership the public has come to expect from Sen. Mikulski or the Democrat Majority in the Senate.”

4.) The President did nothing to stop it, either. On Tuesday, Obama signed HR 933 while the rest of the nation was fixated on gay marriage, as the U.S. Supreme Court heard oral argument concerning California’s Proposition 8. But just because most of the nation and the media were paying attention to gay marriage doesn’t mean that others were not doing their best to express their opposition to the “Monsanto Protection Act.” In fact, more than 250,000 voters signed a petition opposing the provision. And Food Democracy Now protesters even took their fight straight to Obama, protesting in front of the White House against Section 735 of the bill. He signed it anyway.

5.) It sets a terrible precedent. Though it will only remain in effect for six months until the government finds another way to fund its operations, the message it sends is that corporations can get around consumer safety protections if they get Congress on their side. Furthermore, it sets a precedent that suggests that court challenges are a privilege, not a right.

“I think any time you tweak with the ability of the public to seek redress from the courts, you create a huge risk,” Seattle attorney Bill Marler — who has represented victims of foodborne illness in successful lawsuits against corporations — told the New York Daily News.

The Not So “Sweet” Bailout You May Not Hear About…

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The ongoing outrage that is the U.S. government’s sugar price-support program is getting a bit more outrageous.

U.S. Department of Agriculture is considering buying 400,000 tons of sugar to help sugar processing companies avoid defaulting on $862 million in government loans, according to The Wall Street Journal. Which companies? We do not actually know. Somehow the sugar loans are a secret. The Department of Agriculture officially won’t say which companies have received loans. It won’t even say how many companies received loans.

The government is considering buying 400-thousand tons of sugar to stave off a wave of defaults by sugar processors, reports Hampton Pearson.

The U.S. sugar industry has benefited from subsidies, price-supports, and import restrictions for decades. There is no good reason for this. If the entire U.S. sugar complex, from farmers to processors, collapsed, the only thing most U.S. taxpayers would notice would be lower prices.

It’s no great mystery why these subsidies persist. It’s pure special interest politics. The benefits are concentrated in a handful of companies, while the costs are widely distributed. The sugar growers and processors recycle their subsidized gains into political contributions to both parties, ensuring the subsidies and protections stay in place. When the General Accounting Office assessed federal sugar programs in 2000, it found that the trade restrictions cost manufacturers and consumers nearly $2 billion annually.

Even with all these sweetheart deals, however, the sugar processors apparently are in trouble because the sugar crop was so large this year that prices have been under pressure. Rather than reading this as a sign that this is a business that is just too unprofitable to exist in the U.S., however, it looks like the sugar sector is going to get bailed out.

One mystery is why candy makers and cake makers don’t band together to defeat the sugar lobby. Surely this hurts their bottom line. (Note to the private-equity folks who are buying Hostess: call your Congressman.)

John Carney, CNBC