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I don’t believe I’ve ever reblogged another blogger’s posting before, but there are many other wonderful, like-minded health-obsessed bloggers in the blogsphere, such as Emma Nutrition. I found this posting particularly interesting. I hope you find it worthwhile, too!

Emma Nutrition


Scientists have discovered a link between high numbers of E. coli bacteria and colon cancer as well as the inflammatory bowel diseases Crohn’s disease and Ulcerative Colitis. Not only are E. coli levels high but they encode a toxin that damages the DNA in the cells of the gut lining. Approximately 66% of people with inflammatory bowel diseases and colon cancer carry E. coli compared to 20% in those who have a healthy colon. This isnt just any old E. coli though. Its E. coli that contains pks genes.

Dr Barry Campbell, co-author of the research at the University of Liverpool, said: “The research suggests that E. Coli has a much wider involvement in the development of colon cancer than previously thought. It is important to build on these findings to understand why this type of bacteria, containing the pks genes, is present in some people and not others.”

What is…

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Nourishing Mung Dal

indian meal aboveThe weather here in Northern California has started to turn. Sure, it might reach into the mid-70s  this weekend, and we’ll drive to beach to jump in the waves, but now there’s a distinct chill to the air every morning and evening. It’s been creeping up on us slowly, but I notice it most when I leave just before 8:00am to walk the kids to school. My son used to protest putting on a jacket, but now he welcomes it and keeps his hands shoved deep in his pockets while we walk.

The cold weather makes me crave warmer, heartier meals. I’ve started making a lot of simple curry dishes (which I’ll post soon), as well as some Indian favorites, like saag and masala. I also like cooking Indian food regularly now that the cold and flu season has started. All the turmeric, onions, chilies and ginger are great for boosting immunity.

This recipe is adapted from Julie Sahni from a New York Times Magazine article last December. She shared her recipes for four different dal dishes, all of which are delicious, incredibly nutritious and easy to prepare. Part of what makes them so good are the corresponding tadkas — heated ghee or oil with spices. You add the tadka at the end, and it imparts even greater flavor and warmth to the dish.

indian meal back upindian meal spicesindian meal closeChilkewali Mung Dal (Split Green Mung Beans), Mumbai-Style


1 cup split green mung beans*

1 tsp turmeric

1 tsp minced garlic

1/2 tsp minced and seeded hot green chili (I use serrano)

3/4 cup chopped onions

1 cup chopped tomatoes (I use canned)

1 1/2 tsp brown sugar

1 1/2 tsp sea salt

2 tbsp sunflower or other neutral oil or ghee (clarified butter) if you have it

1 tsp brown mustard seeds

2 tbsp fresh ginger, chopped

1 tsp ground cumin

3 tbsp chopped fresh cilantro

12 curry leaves (optional, and if you can find them)


Drain the dal and comine it with the turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan. Bring to a boil. Adjust the heat so the mixture bubbles gently, and cook covered for 30 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender. Turn off the heat. Here, Julie recommends using an Indian mathani (wooden beater) or whisk to puree the dal for a minute. However, I skip this step and prefer the somewhat chunkier consistency.

To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan. Listen for the seeds to pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds. Add the curry leaves if you’re using them. Turn off the heat and stir in the cumin.

Pour the tadka over the dal and stir gently to combine. Garnish with cilantro and serve immediately over basmati rice or with naan. Note: I love Indian raita, but I’m usually too lazy to make it, so I simply stir in a little plain yogurt.

Happy Fall!

*If you can’t find split green mung beans, you can use the whole beans. Just soak them for 12 hours or overnight covered in water to which you’ve added a little apple cider vinegar. Drain them before starting to prepare the recipe.

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We all love fresh-cut flowers. Apart from their natural beauty, there’s something that’s stirred in our minds and in our memories when we see a bouquet of flowers. Whether or not you’re a romantic, flowers remind us of timeless objects of beauty–a lush English garden, a field of wildflowers, a wedding, a colorful market stall, etc. However, unless you’re cutting them from your garden, flowers can cost a precious penny, and depending on where you live and what time of year it is, they can also carry a relatively large carbon footprint.

In my home, we used to buy fresh-cut flowers each week. Tulips in the spring. Sunflowers and gerbera daisies throughout the summer. Lilies in the winter. But now, with the exception of special occasions, we simply cut branches and weeds from our garden or from the sides of the roads and paths we walk on, and place them in vases around the home. We also use low bowls and platters with fruits and vegetables to decorate our long dining table. A vase can obstruct our view of one another, and there’s something beautiful about the simplicity of a bowl of lemons or a platter of plums sitting on the dining table. I think it works best to display one kind of fruit–all in one color. For example, bright green Granny Smith apples, or deep purple plums on a platter make for a pretty and artistic centerpiece. I bought a few pale, chalk-green gourds at a farmers market several weeks ago. The color is gorgeous and just three make a striking centerpiece. What’s more, they have lasted for more than 2 months!

So the next time you’re in your garden or out and about for a stroll or run, take a closer look at the flora around you, and consider what might be just the thing for your dining table, kitchen island or mantlepiece.

Here are some examples of (un)floral arrangements.

green plums


branch farbranch closebranch large

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After I first heard the results of the now highly-publicized Stanford study, I thought “Really? Who Cares?” I haven’t heard people claim organic food is significantly more nutritious than conventional, so what’s the big deal. The main arguments for choosing to eat organic primarily revolve around the fact that there’s less risk of exposure to pesticides, and other nasties, such as the hormone cortisol, and because organic food is generally much better for the environment.

However, weeks after the study was published, I continue to hear discussion and debate over the findings–so now I feel compelled to comment.

I won’t analyze all the findings and claims, but I will address a few summarized on Stanford’s website.

“While researchers found that organic produce had a 30 percent lower risk of pesticide contamination than conventional fruits and vegetables, organic foods are not necessarily 100 percent free of pesticides.” Right. Well, quite frankly, I’ll go with the “30 percent lower risk of pesticide contamination” regardless of whether the “not necessarily 100 percent” is 96 percent or 99 percent.

“… Researchers noted, the pesticide levels of all foods generally fell within the allowable safety limits.” Forgive me, but considering the U.S. still allows widespread use of Atrazine, an herbicide that has been shown to chemically castrate frogs and other amphibians, has been linked to breast and prostrate cancer in humans and has been banned in the EU for eight years, the U.S.’s “allowable safety limits” appear to hold little and questionable value.

“Two studies of children consuming organic and conventional diets did find lower levels of pesticide residues in the urine of children on organic diets, though the significance of these findings on child health is unclear. Additionally, organic chicken and pork appeared to reduce exposure to antibiotic-resistant bacteria, but the clinical significance of this is also unclear.” Read heavy sigh here. Yes, the dramatic increase in antibiotic-resistant strains of bacteria must be attributable to the fact that we spend too much time on our personal electronic devices. And pay no attention to the documented cases of serious illnesses from pesticides, such as Roundup, that have contaminated the air or drinking water of communities located near application sites. “The significance is unclear?” Really??

As a reminder of why organic is better, please read (or reread) my original blog on buying organic. If you want to get the most nutrition out of your produce, buy local and organic where it counts (see the Environmental Working Group’s “Dirty Dozen“). Many fruits and vegetables start to lose their nutritional value the second they’re picked. Buying local food–for example, at a farmer’s market, in which case the produce was picked that morning–offers the most nutritional punch. If you don’t plan to eat the food that day, keep it as fresh as possible in bags (where appropriate) that allow your produce to release naturally-occurring gases and retain the right moisture levels.

Toward the end of their report, the Stanford researchers do include mention of the other benefits, such as environmental, of eating organic food, but it’s disappointing that they didn’t have the foresight to construe how the media would oversimplify the primary conclusion of their study as it was presented.

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Maybe you celebrated Earth Day 2012 by putting some plants in the ground or picking up trash around your neighborhood. Perhaps you pledged to use less or recycle more. It could be the day passed you by and you didn’t give it a second thought as you were racing about doing the types of things most of us do on weekends–picking up supplies at your local home improvement store, entertaining the kids, etc.

I didn’t do much… I walked to a park I normally would have driven to. I planted six plants in my garden. I prepared all my meals at home, and used lettuce grown in my own garden for lunch. I also made a pledge to myself (and now to those of you who read this) to consume less. But perhaps more importantly, I took a few moments simply to reflect on the Earth.

What many people forget, or simply forget to acknowledge, is that the Earth sustains us. We don’t own it. We don’t run it. You can’t even say we manage it–or if you argue we do, you can’t argue we’re doing a sorry job.

The Earth has been entrusted to us, and provided we realize the role we play and the impact we can have–both positive and negative, we can enable this amazing party to continue for generations to come.

So whether or not you did anything to celebrate the Earth today, stop now or take a minute tomorrow and just think about how unpredictable and beautiful and wondrous this planet is, and how you–even as one small, seemingly insignificant person, can have an impact.

In case you’d like a few ideas, please see “25 Ways to Live Greener.”

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All of us—at least those of us with children—currently use or have at some time received or bought a piece of colorfully-decorated melamine dinnerware. Many consider melamine dishes the perfect choice for kids because they are practically unbreakable.

I have a set of melamine mixing bowls from Williams-Sonoma which I use regularly–although one did break in a freak accident last year, and until very recently, I used melamine dishes for most of my kids’ meals.

A friend who visited recently said, “I’m surprised YOU (meaning you who professes to be a health and safety fanatic) are serving food to your kids on melamine!”

I confess that while I had heard of health issues concerning melamine, I thought the issues were around the improper care and use of melamine (i.e., they should never be used in the oven or microwave) and as a food additive. I made a mental note to do more research, hence this blog posting.

First, what is melamine?

Melamine is an “organic,” nitrogen-rich industrial compound, created from one of three materials: urea, dicyandiamide or hydrogen cyanide. The hard and sturdy melamine resin is created by combining melamine with urea and formaldehyde. Melamine resin is fire and heat resistant, durable, and versatile. It is used in the manufacture of floor tiles, whiteboard and numerous kitchen items, including melamine dishes.

By all appearances, melamine dishes seem incredibly practical and convenient. They are dishwasher safe, light, nearly unbreakable and can be molded into various shapes and designs, which can be brightly colored or printed.

Potential dangers

Some of the first dangers concerning melamine appeared in 2007 and 2008 when it was reported melamine had been added to certain brands of pet foods and infant formula as a cheap filler. There were reports of illness and deaths from renal failure in the animals and babies that had consumed melamine-contaminated food. Shortly after this melamine “scare,” the first concerns were raised about whether melamine could leach into food from dinnerware made from melamine resin.

Melamine resin is fixed and unchanging unless it is exposed to excessive heat, which is why you should never put your melamine dishes in your oven or microwave. Excessive heat can make the plastic unstable and allow the resin to decompose back into its original elements, several of which are highly toxic.

What also is poorly understood is “synergistic toxicity” or the combined effects of consuming a product, for example bread, made from wheat that was grown with a melamine-based fertilizer (remember, it’s nitrogen-rich!), served with milk that has added melamine (increases protein levels), on melamine dinnerware which has possibly become unstable due to improper use or handling.

Note: The levels of melamine in dinnerware are considered safe by the FDA, but this does not account for others sources that can build up melamine in the body.


Although melamine dinnerware seems incredibly convenient—with it’s bright colors and nearly unbreakable design, why risk your or your children’s health?

If you and your family use melamine dishes, but eat only organically grown food, then presumably your sole concern lies with the condition of your dishes. However, as I stood examining my own melamine dishes for hairline fractures or scratches, knowing I have never put them in the oven or microwave, I quickly decided it wasn’t worth the risk. Bamboo, BPA-free plastics, stainless steel and glass or china are safer alternatives. I found some nice-sized, colorful china dishes at Crate & Barrel (link).

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One of my favorite skincare lines, and the maker of my absolute favorite all-natural, mineral sunscreens, is offering two Valentine’s Day specials.

Enter promo code roses to receive 20% off your entire order, or spend $100 and receive a 2 oz. bottle of Marie-Veronique’s Anti-Aging Body Oil ($36 value) using promo code valentine.

To order Marie-Veronique products click favorite.

To read my initial review of Marie-Veronique Organic’s Kid Safe Screen SPF 25 and their Moisturizing Face Screen SPF 30, click here.

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