by Tammera J. Karr, PhD, BCHN, BCIH
Politicians and world leaders have used food sources to manipulate populations leading to wide spread famine and population control for centuries. For the history buffs check out the book “Taste of War” by Lizzie Collingham.
We are at a crossroads in history with food. For the first time we have gone from selective breeding and hybridization to Genetic Engineering. This has been done under the belief “we can feed the world through science” The most impressive advance in agriculture was the advent of fertilizer that allowed for more nitrogen to be available than what was naturally occurring from nature. This advance allowed for more to be fed from smaller areas of land, until this time the farmland/population balance could only advance so far due to soil health. Think back to farming events that led up to the great dust bowl, and the understanding of crop rotation for soil health.
Our cross road today is the battle over genetic modification/engineering food labeling, not over the development, sale or use. I personally believe I have the right to make food purchase based on my beliefs, one of those is the importance of buying local produce and fruits, keeping more of my moneys here at home. The other is my ideological concerns over messing in Gods cookie jar – DNA and RNA manipulation for profit.
Currently we have Oregon HB 2175 & 2532 in the works that would require the labeling of GMO foods sold in Oregon.
While some may feel this is a small issue, I ask you to think further. What happens when squash, tomato, and potatoes from GE sources escape into non GE crops? How do you feel about receiving your vaccines through your potatoes? Won’t happen the experts say – ya right I have a bridge for sale too.
In fact it already has with squash, potatoes and tomatoes, the loss of native, heirloom and the most important part fertile food crops will be devastating on local economies, food stores, populations and health. The potatoes was an easy convert to carrying cholera vaccine, they are working out the kinks in transportation methods now. Tomatoes were GE to carry antibiotics and the FDA halted the sales, but it is being revisited, GE squash fled the field along with rice quickly after its first planting.
Additionally Monsanto is busy in Washington as we speak; a Continuing Resolution (CR) for the big Appropriations funding bill (H.R. 933) is being debated in the Senate. Sen. Barbara Mikulski, has included a dangerous GMO rider that has no place in a funding bill. Fortunately, Senator Tester, Senators Boxer, Gillibrand, and Leahy, have introduced amendment #74 to strike the dangerous rider from the CR. Tell your member of Congress to support the Tester amendment and dump the dangerous biotech rider.
“…Government scientists have stated that the artificial insertion of DNA into plants, a technique unique to genetic engineering, can cause a variety of significant problems with plant foods. Such genetic engineering can increase the levels of known toxicants in foods and introduce new toxicants and health concerns…
Genetic engineering of plants and animals often causes unintended consequences. Manipulating genes and inserting them into organisms is an imprecise process. The results are not always predictable or controllable, and they can lead to adverse health or environmental consequences…
(f) Fifty countries—including the European Union member states, Japan and other key U.S. trading partners—have laws mandating disclosure of genetically engineered foods. No international agreements prohibit the mandatory identification of foods produced through genetic engineering. …
In addition, 26 years of research and 19 years of commercialization reveal that GE has failed to significantly increase U.S. crop yields. The actual accomplishments of GE have been to make farmers buy more pesticides and to drive up the price of patented seeds.
Current FDA policy is that genetically engineered foods do not need to be labeled, arguing genetically engineered foods are “substantially equivalent” to non-GE foods.
To Your Right to Know and Taking Back Control of your Health
by Tammera J. Karr, PhD. BCHN. BCIH
No one knows your body and health better than you do, if you are exposed to information that empowers you in taking back control of your health, and as an informed consumer do so, the job of your primary healthcare provider just got easier, because you are doing your part to stay healthy, vibrant and productive.
Many health challenges have the same symptoms; that is one of the reasons family history is important. Familial tendency’s shed light on what may be the answer to your health problems such as fatigue, heart palpitations, dizziness, shortness of breath or anyone of the symptoms associated with low ferritin. Low ferritin may be only a symptom of other more pressing health challenges like celiac, Crohns, and thyroid dysfunction. The challenge is to make sure a deficiency like low ferritin is not overlooked allowing for better long-term management of illnesses.
So how do I know what my ferritin level is? If you have a healthcare provider who is partnered with you to achieve health, ask them to order a serum ferritin level when they do your blood work, you should also routinely check your vitamin D, A1C hemoglobin and homocysteine levels.
What to do if ferritin is low? For starters know, in order for your ferritin levels to read “low”, you biologically have been in an iron deficient state for quite a while. When reviewing lab results depending on the lab, you will see ferritin ranges are 12-500ng/mL or 15-400ng/mL.,, That is a huge range and not the best gage of optimum. So clinically, here is what I have gleaned. The thyroid and adrenal glands works best when ferritin is somewhere between 80-110ng/mL, women will routinely complain of hair loss between 60-40ng/mL, fatigue and lightheadedness between 40-20ng/mL, 20ng/mL and lower can manifest in heart arrhythmias, breathlessness, irritability nerve pain or restless leg to name just a few. Note that all of these “symptoms” are within normal range according to the lab tests.
The very best food source of ferritin (iron) is liver preferably pork. I know, I know all the objections and can see in my mind the distorted faces from even suggesting liver. Keep in mind we in the US are alone in our aversion to organ meat consumption. This cultural fact may account for the growing numbers of individuals low in not only iron but vitamin D and B12.,,,,
Hem iron is the most bioavailable of the bound forms of iron, and that means flesh foods; lean red meat, lamb, buffalo, wild game, sockeye salmon, tuna, pork and chicken legs; the next best are molasses, sesame seeds pumpkin seeds, pistachios, the herbs dandelion, coco, rice bran, spirulina and cold water kelp., The iron and health promoting minerals zinc and magnesium are tightly bound by phytic acid in all plants rich in these minerals, that is why it is so very hard for the digestive system to extract iron (ferritin) from plants.
Phytic acid discovered in 1903, is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. Phytate is indigestible for humans and many animals, making it a useless source for inositol or phosphate. Phytate chelates and minerals such as zinc and iron, and to a lesser extent, calcium and magnesium, rendering them of no biological value for health.
While spinach, beans, and lentils are high in iron, the phytic acid reduces absorption by fifty percent. A balanced blending of fruits, vegetables, grains and organic organ foods allows the body to absorb iron without gastric upset as common with supplementation. The consumption of whey protein, tea both green and black, anti-inflammatory medications, alcohol, caffeine, milk thistle, excessive calcium supplementation, and high dose zinc all contribute to low ferritin levels.
It is believed, most individuals are not low in iron, however as we age we lose hydrochloric acid production, and many increase the amount of calcium to reduce the chance of osteoporosis, the use of anti-inflammatory medications for aches and pains associated with osteoarthritis and ageing all interfere with ferritin. This combination along with reduced and subpar dietary intake could easily increase the likelihood of elderly individuals being low ferritin as well as those with chronic illness.
The utilization of a blood test may prevent unnecessary falls, or medications. Adding to the vitality and quality of life.
Take Back Control of Your Health in 2013
-  http://www.nlm.nih.gov/medlineplus/ency/article/003490.htm
-  http://www.stedmansonline.com/webFiles/Dict-Stedmans28/APP17.pdf
-  https://www.labcorp.com/wps/portal/patient/healthlibrary
-  https://www.labcorp.com/wps/portal/insurer/labcorpdifference
-  http://health.nytimes.com/health/guides/disease/anemia/risk-factors.html
-  Stanford University (2005, April 6). Undiagnosed Anemia Common With Chronic Illness.
-  [Guideline] American College of Obstetricians and Gynecologists (ACOG). Anemia in pregnancy. Jul 2008;[Full Text].
- 8 Zittermann A, Jungvogel A, Prokop S, Kuhn J, Dreier J, Fuchs U, et al. Vitamin D deficiency is an independent predictor of anemia in end-stage heart failure. Clin Res Cardiol. Apr 7 2011;[Medline].
- 9 Omar N, Salama K, Adolf S, El-Saeed GS, Abdel Ghaffar N, Ezzat N. Major risk of blood transfusion in hemolytic anemia patients. Blood Coagul Fibrinolysis. Apr 19 2011;[Medline].
-  http://www.nlm.nih.gov/medlineplus/ency/article/002422.htm
-  In-Tele-Health © 2009 (from Hyperhealth Pro CD-ROM)
-  http://en.wikipedia.org/wiki/Phytic_acid
by Tammera J. Karr, PhD, BCHN, BCIH
Our family gives gifts or treasures at Easter like many do at Christmas. You are more likely to get chocolate at Christmas around our house than Easter, but there is at least one bunny who lost his head by the end of the weekend. This year the Bunny brought me a basket full of gifts from God and my family. One was getting to spend a day with Dr. James Wilson and friends, learning about thyroid health – more on this later. Another falls into the trash category for those who don’t care for old stuff.
We are now the proud owners of a 1906 edition of Gesine Lemcke’s cookbook “European and American Cuisine.” Now in my mind this is really cool! On the cover page is this simple quote, “Beauty, Health, and Happiness depend upon the kind of food we eat.”
The preface begins with; “What science can boast of having done more for the happiness of humanity and the advances of civilization of the world than the art of cooking? It is strange this, the most valuable, is so often left in the hands of the ignorant ……. for the destiny of the world depends on the food we eat”
I have reflected on this over the days, in light of sharing with clients how food scientists use brain scans, and chemistry to increase the desirability, addictiveness, shelf life, and appearance of foods. There are neuroscientists employed by food corporations that study how tastes like chili trigger opiate (think opium) receptors in the brain, others study how the brain releases neurotransmitters serotonin and dopamine (you feel pleasure, ecstasy) when ice cream touches the tongue. A great video can be seen on the internet done by the Canadian Broadcasting Service (CBS) called “The Science of Addictive Foods”; Ms. Lemcke, had no idea just how far science would be interwoven with food.
There is a growing counter culture in America who think of food as “clean”. This group of largely 20-40 year olds are busy buying from farmers markets, wholefoods, truck stands and artisan bistros – they are also voting with their dollar, and the consumer momentum behind a multi-billion dollar natural food industry. With spring now gracing our landscape with the promise of autumn’s harvest, farmers markets are opening up throughout. My local farmers market opened just this weekend, and county “community supported agriculture” (CSA) farms are busy planting and planning for weekly produce deliveries to members.
Contrary to some – this counter culture is not new, it is in fact a return to traditional values of local small farms providing quality foods for their communities. It is the standard in Europe and in my experience the norm for food purchasing in Argentina, Chili, and New Zealand. The science is in the husbandry of the land, livestock, and lifestyle, not the test tube and petridish dish looking for chemical structures that mimic the taste, texture and smell of chicken, onion or butter.
Don Kruse shared with attendees at a Think Local sponsored event in 2011, how when his father started farming in the Umpqua valley and later as their farm grew, they delivered to 6 or 7 small markets on the main street of downtown Roseburg, they took car loads and later truckloads of produce to Reedsport and even Oakridge. Today they have to compete with asparagus from Peru and apples and berries from Mexico and Chili, their farming costs have escalated and there is always the thought of “will my great grandchildren be able to enjoy the life I have loved in this area”? Not to mention the idea of local fresh produce being available at a downtown market!
This last year Neighborworks Umpqua opened a new market in the old Grand hotel, providing an outlet for LOCAL businesses and foods producers; this “counter culture” activity supports local farmers and artisans, preserves local economies, provides healthier food choices and community. Where is the glitz in slow food not from a mega corporation or lab? Such an old fashioned idea –
New, modern, faster, cheaper …. The mantra of many, but for me, I like the o’l slow, real deal, the value in knowing where my food has come from, traditional and not so traditional foods, and the treasure of learning from the past. My cookbook and ideas might be old and out dated, but I can whip up one hell of a great meal over an open fire, I know how to grow and preserve foods without electricity or a microwave… And to me that is far from trash – it is a treasure.
To a Your Good Health and Real Foods from Real People.
by Tammera J. Karr, PhD, BCHN, BCIH
Now many of you have heard me say “my name is Thomas and I’m from Missouri” over more than one topic. “ChemTrails” are such a topic. Let me start at the beginning and tell you how a thought began forming in my mind for this column.
While many of you may be under the impression I never get sick, that is not the case – after having been exposed to two weeks of plague carriers in my family, I came down with the worst cold in 20 years. Now when you feel slightly better than death warmed over, you do not have the energy to do a whole lot, thinking fills the gap with no television available.
I sat outside soaking like a lizard in the spring sun and enjoyed the movements of clouds in the sky. A jet trail appeared and I thought about the puzzle of “chemtrails” – was the government dumping planeloads of biological and chemical warfare on us? Was my cold the result of biological weaponry or a simple spring cold brought on by climate change from winter to spring, higher humidity’s with warmer temperatures and Gods sense of humor called pollen.
I pondered how things have changed with advances in technology, satellites, computer modeling, and aviation in my lifetime. When I was a kid in eastern Oregon, we routinely saw big military planes flyover high in the sky, and crop dusting took place feet above the vegetation to insure it didn’t drift away. This was the late 60’s and 70’s and we were under the flight path for North American Aerospace Defense Command (NORAD). NORAD is located in Colorado, planes were flying around 50,000 feet, most US military aircraft could exceed 50,000 feet by 1976 according to physlink.com. Commercial planes, flew around 20, 000 – 30,000 feet.
– if my facts on flight elevations are off just go with it I have a cold remember.
Keeping this information in mind, I thought about the advances in satellite imagery and modern understanding of weather patterns, air currents and how the weather thousands of miles away or natural events like a volcano in Iceland affect the world we live in. What are the air currents doing on the surface, midlevel, Jetstream and higher? Without being a student of meteorology, it is still apparent to me, air currents like water currents are affected by a great many things and don’t always have a rhyme or reason to their movement.
Back to ChemTrails – the internet, facebook and popular conspiracy world are full of talk about how the military is dumping planeloads of biological and chemical contaminates on us here on tera ferma.
One site I, looked at said: “Covert Climate Control? Under the banner of some top-secret scientific agenda, the US military continues to weave chemical-laden contrails in the skies, causing health problems for unprotected people on the ground”. Another “Why would anyone (in their right mind) think that spraying toxic chemicals (chemtrails) – into our atmosphere – is a good idea? So, the question remains, why do you think “chemtrails” and other geoengineering projects exist today? (Hint: control and profit)”.
I have clients who have fled the USA for safe chemtrail free countries like Ecuador. When I questioned them on this, they went into great detail about all the chemtrails being over the United States, and this was the cause of the terrible cancers and illnesses.
So my question to you is – Where is all the population and highest density of air travel likely to be? The Northern hemisphere and we have more jets in the air today than at any time in the past, transporting people all over the world. So yes we will see more contrails in the sky.
The source of the growing conspiracy on US planes and Chemtrails is currently from Michael Murphy, a journalist, filmmaker and political activist from the Los Angeles.
I feel reassured don’t you?
He and others got the idea initially from, “the Patriot Page from 1997, the following quote is from an archive of this site. “We now have proof that our goverment is using chemical agents on populated areas they are adding it to military jet fuel. Have you ever looked up at a vapor trail behind military aircraft flying so high a symbol of Americas power. Look again!!
Commerical jets also leave a lovely (non-toxic) vapor trail when the heat from the turbines come in contact with the cool air condencing the water droplets into steam. Softly the lines defuse into the blue sky. So what is different about the military aircraft, the answer is simple, It’s the Fuel JP-8+100 is some really bad stuff.
When you look up over the skys of New York City on a clear, sunny morning you see the military aircraft making patterens across the sky with their vapor trails. The smoke is thick and does not go away. When it comes in contact with the sunlight it turns to a purple color, then desipates into a over cast Purple Haze, this whole thing stinks of a Goverment DePopulation Program”.
I simply cannot take this seriously. From ground level how can you possibly tell the difference between the contrail of a commercial jet and a military one without some impressive optics? Upper atmosphere temperatures, jet stream, flight elevation, speed, and type of aircraft, determine the length of time a jet trail is visible.
Additionally I looked up JP-8+100, to see what it is – after looking at over 12 sites from academia, aerospace industry sites and freedom of information releases from the military, what I found is – JP-8+100 is a fuel additive used by EVERY commercial and military airplane today, it is also used in tanks, ships, and trucks. This fuel additive increases the temperature at which aviation fuel burns, reducing carbon build up on the injectors and engine. This also allows the motor to cool more efficiently reducing heat stress and ware.
The temperatures of the exhaust from one of these engines will pretty much incinerate anything in its path – including man made bugs… The worst third degree burn I have ever received was from a brush up on a motorcycle exhaust pipe, and the temps from that where nothing compared to a jet engine. My thoughts also after having been around retardant planes, crop dusters, single prop and jets – those who have flown military and commercial planes – I find it very hard to believe those intelligent and honorable individual’s would risk the lives of their families on the ground by dumping toxins on them for the sake of a conspiracy.
In conclusion, I avoid the overuse of antibiotics, don’t get the flu shot, and believe no one cares more about my health than me, and sometimes you get sick no matter what. I refuse to live in fear, which only leads to chronic illness and cancers through elevated cortisol levels. In my mind at this juncture “chemtrails” are hokum, and there are far more serious legislative, health and economic issues for us to work on.
To your Good Health and Common Sense.
by Tammera J. Karr, PhD
If you are the cook in your family, you know how it feels to be in someone else’s kitchen or at a motel with a kitchenette and not have, those essential utensils to cook with that you are accustomed to. While in sin city, we were fortunate to stay in a hotel that was not a casino and did have a kitchen in our room. While this made our stay more bearable, the kitchenette was filled with Teflon coated pans and plastic serving utensils.
For home cooks like me, it was a visit to the haunted kitchen – the Spector’s of Teflon poisoning, radiation from the microwave, poisons in the water, the noise, smoke and lights…eeehhhhhh For those who are informed or nuts depending on how you look at it – it is scary what consumers are ingesting, and exposing themselves, pets and children to, not to mention the poor canaries.
Yup, the canary in your kitchen works just like those sent into a mine. When toxic chemicals are released from Teflon/non-stick cookware, bird lovers all over the country have reported their tweeties face planting in the bottom of the cage – dead as a door nail.
“The federal government announced in 2006, enough health concerns have been raised to virtually eliminate continued exposure to the key chemical used to make Teflon.” Evidence is piling up that emissions from the production of synthetic compounds in non-stick cookware, cleaning products, and a host of other common products may cause cancer and other health problems.
“Better things for better living — through chemistry.” From the 1940s to the 1980s, E.I. DuPont de Nemours and Co. wooed customers with that slogan, one of the most memorable in American advertising. But today, two groups of DuPont products developed during that era — fluorotelomers and fluoropolymers — are showing how chemical-dependent “better living” can come at a high price.
DuPont and other companies use those synthetic compounds to make an extraordinarily wide range of products, including nonstick cookware (e.g, Teflon), grease-resistant food packaging (e.g., microwave popcorn and pizza boxes), stain-resistant fabrics and carpets (e.g., Stainmaster), shampoos, conditioners, cleaning products, electronic components, paints, firefighting foams, and a host of other artifacts of modern life.
Teflon is a $2 billion-a-year business and one of the country’s best-known products. DuPont once called it the housewife’s best friend. However, like many “better things” produced by industrial chemistry, these products can have disastrous side effects.
In 2006, the federal government said DuPont had voluntarily agreed to eliminate by the year 2010 any new emissions of the key Teflon chemical from its factories.
Really did you hear about this in the news, get a recall postcard or see any warning labels?
Non-stick surfaces are metal pans (such as aluminum) coated with a synthetic polymer called polytetrafluoroetheylene (PTFE), also known as Teflon, a DuPont brand trademark.
Toxic fumes from the Teflon chemical released from pots and pans at high temperatures may kill pet birds and cause people to develop flu-like symptoms (called “Teflon Flu” or, as scientists describe it, “Polymer fume fever”). Some early studies have suggested that higher PFOA blood levels in humans may be linked with higher than normal cholesterol levels, thyroid disease, and reduced fertility.
Readers this is a real horror story, not a modern myth – how many Teflon pans do you own or coated product do you use, your kids and grand children? All for the sake of convenience, we have taken into our homes monsters.
Manufacturers’ labels often warn consumers to avoid high heat when cooking on Teflon. But EWG-commissioned tests conducted in 2003 showed that in just two to five minutes on a conventional stove top, cookware coated with Teflon and other non-stick surfaces could exceed temperatures at which the coating breaks apart and emits toxic particles and gases.
When reading through cancer risk information on the American Cancer Society’s website the following information caught my attention: Teflon itself is not suspected to cause cancer. PFOA may be more of a health concern because it can stay in the environment and in the human body for long periods of time. It seems to be present at very low levels in just about everyone’s blood. It’s not clear how people are exposed to it, although it has been detected at low levels in some foods and drinking water systems and in household dust.
The possible effects of PFOA on cancer risk in humans are not completely understood. Studies in lab rodents have found exposure to PFOA increases the risk of certain tumors of the liver, testicles, mammary glands, and pancreas in these animals.
Although DuPont has never conceded that PFCs might cause health or environmental problems, the company has bowed to relentless and rising public pressure in recent years and moved to rein in its emissions. But whatever action is taken at this point, a class of molecules that did not exist on the planet before the 20th century is now here to stay.
What are my choices?
Stainless steel is a terrific alternative to a non-stick cooking surface. Most chefs agree that stainless steel browns foods better than non-stick surfaces.
Cast iron remains a great alternative to non-stick cooking surfaces. Lodge, America’s oldest family-owned cookware manufacturer refers to its cookware as “natural non-stick.” Cast iron is extremely durable and can be pre-heated to temperatures that will brown meat and will withstand oven temperatures well above what is considered safe for non-stick pans.
Glass pans and baking dishes conduct heat efficiently and are easy to clean.
Stoneware is also very popular for backing on to achieve that perfect crust on breads and pizzas.
Beware of the scary monsters in your kitchen.
by Tammera J. Karr, PhD
As I write this article, I am getting ready to head off for a medical conference and a few days of camping along the way. This is also fall hunting season in the Pacific NW, hunting season does not always involve a gun, but it always involves food… What is it we take to go camping with for food these days??? Pork and beans, stew, potatoes, freeze dried food packs, canned soups, lunch meat and peanut butter. As I drove through the forest it occurred to me the foods I was accustomed to taking camping and hunting grub were more than likely far from the norm…. imagine that, who would have guessed.
My husband and son look forward to the fall – it means the end of a grueling fields season sometimes involving forest fires and sometimes not. What they look forward to is not only the cooler temperatures, but also the time to get back in touch with each other and with time. What goes through a man’s mind as he holds a rod or rifle in his hands, the quiet, the walk, the connection with nature, hunters and providers throughout history? OK that is from the mind of a woman, we could have ended at quiet.
The fall is about the hunt, the hunt for the salmon returning to Pacific NW waters, the hunt for the buck deer or bull elk and for those who are not afraid of what is on the ground the ever-elusive mushroom. With fall’s first rains come the Chanterelles and Matsutake mushrooms. These shrooms are as sought after by the Elk and Deer as they are after by the human hunters who seek them. We may think of the flavor and texture, the animals may not think at all but just know these foods are essential for winter survival. They help the animal rid itself of parasites, replace lost minerals and build immune systems.
Mushrooms convey a fifth taste sense called unami in Japanese, translated – “savory or meaty”
Not all edible mushrooms are used for cooking; many have been found over the century’s to contain medicinal benefits and are sold as supplements, teas or herbs. Mushrooms in one variety or another have been part of human culture since the start. Eastern cultures have used mushrooms for both food and medicine for thousands of years. Ancient Egyptians believed that eating mushrooms would make you live forever. France became one of the first counties renowned for the cultivation of mushrooms. After King Louis XIV’s reign, mushrooms gained popularity in England, and in the late nineteenth century, cultivated mushrooms came to the United States.
China accounts for 32% of worldwide mushroom production and the US cultivates 16% world production.
Chanterelles are common in northern parts of Europe, North America, including Mexico, in Asia including the Himalayas, and in Africa including Zambia. Chanterelles tend to grow in clusters in mossy coniferous forests, they can be found in mountainous birch forests and among grasses and low-growing herbs.
Though records of chanterelles being eaten date back to the 1500s, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 1700s, where they began appearing in palace kitchens. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.”
Chanterelles as a group are described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a woodier, earthy fragrance and others still can be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups.
Chanterelles are also well suited for drying, and tend to maintain their aroma and consistency. Some chefs profess reconstituted chanterelles are actually superior in flavor to fresh ones, though they lose in texture whatever they gain in flavor by becoming more chewy after being preserved by drying. Dried chanterelles can be crushed into flour and used in seasoning in soups or sauces, chanterelles are suitable for freezing, older frozen chanterelles can develop a bitter taste after thawing.
As we head out the door the food we take with us is not all that much different from what we eat at home. We are traditional campers – on our way, we live simple without the luxury of a high dollar camp trailer or coach, no flat screen TV, microwave, generator or shower. Our food is not all that much different from our family crossing the plains – beans, potatoes, coffee, and meat. Foods we collect along the way… Ok they did not braise their buffalo in chanterelles, garlic and wine or add sweet peppers and onions to the potatoes – so sue me; it still does not come out of a can, box, bottle or bag. The flavors are real, the campfire is too, for just a few brief moments in time life is simpler, and the hunting stories are still as exciting as the ones told in times past.
Tammera Karr, PhD accepting the Food Day Proclamation certificate from the Douglas County Board of Commissioners at the Food Day Proclamation event held Wednesday, October 24th, 2012.
The event was put together to bring awareness to what people put in their mouths and marks the first time Food Day was celebrated in Douglas County, Oregon.
by Tammera J. Karr, PhD
On Aug 14 2012, a study was released that stated “Eggs Are Nearly as Bad for Your Arteries as Cigarettes”, this study was quickly disseminated over the vast media waves as “the gospel according to medicine and science”. I’m about to illustrate to you hopefully this study is full of — hummm, bird doo doo.
The study starts with the following statement;
“PROBLEM: Last year, the average American consumed 247 eggs — over 40 percent more than the world per-capita average. Because egg yolks are high in cholesterol, eating whole eggs increases cholesterol, a known risk factor for coronary artery disease (CAD) and heart attacks. Previous research also links CAD with cigarette smoke.”
Does it?? Researchers willing to publish the unpopular like MIT researcher and senior scientist Stephanie Seneff, have a different opinion. “I think it’s dangerous to look at just one food and deduce that the trend you see is caused by that food”
The study goes on to say;
METHODOLOGY: Canadian researchers examined 1,231 patients at London’s Health Sciences Centre’s University Hospital. The average age of all the patients was 62. Ultrasound measurements of the carotid arteries established the presence and quantity of atherosclerotic plaque, and the scans were accompanied by lifestyle surveys. Smoking was measured in pack-years (number of packs per day multiplied by the number of years spent smoking). Egg yolk consumption was measured in egg yolk-years.
RESULTS: Aging was associated with a linear increase in arterial plaque after age 40, but smoking and egg consumption were each independently associated with an exponential increase in plaque. Egg consumption had two-thirds of the effect of smoking.
CONCLUSION: Egg yolks are almost as bad for your carotid arteries as smoking.
Sounds impressive and compelling doesn’t it….??? The study was based on recall questionnaires, which are notoriously unreliable. More importantly, the authors singled out one food from the patients’ diets and determined this caused the trend towards atherosclerosis. They could have picked another food at random — say the toast or tomatoes eaten with the eggs — and drawn an associative relationship between toast or tomatoes and atherosclerosis.
Dr. Frank Hu, professor of nutrition and epidemiology at the Harvard School of Public Health, wrote “[The study] did not measure or control other aspects of diet such as intakes of meats, fruits, or vegetables and did not control for lifestyle factors such as physical inactivity. The data could be useful for generating some hypotheses, but it is difficult to draw any causal conclusions.”
“It’s very worrisome that these authors of the egg-yolk-is-bad article have managed to come up with a fairly simple and relatively compelling story which will scare a lot of people away from eating egg yolks. The study has potentially serious consequences for people trying to improve their health and reduce their risk of stroke and heart disease — and that’s because most people should be eating more eggs, and particularly the yolks, not fewer.”
Seneff and her team at MIT are working on some compelling new research about the role of dietary fat and cholesterol and our health. Her research is so counter to the current dietary dogma that it sounds shocking at first: Seneff believes that Americans are actually suffering from a cholesterol deficiency rather than excess. She’s concerned that studies like these only serve to confuse the public more about the role of dietary cholesterol. Seneff believes that cholesterol has been wrongly vilified and in fact, foods that contain high amounts of cholesterol — like egg yolks and other animal proteins — are key to improving heart health, maintaining a healthy weight, and staving off many diet-related diseases.
“Much of the cholesterol in the blood is produced endogenously,” Dr. Frank Hu, in an interview about this topic wrote, “However, dietary factors (fats and cholesterol) can influence serum cholesterol levels.” An article about eggs on the Harvard School of Public Health’s website reads, “While it’s true that egg yolks have a lot of cholesterol — and so may weakly affect blood cholesterol levels — eggs also contain nutrients that may help lower the risk for heart disease, including protein, vitamins B12 and D, riboflavin, and folate.”
It’s worth pointing out that many of the nutrients found in eggs are found in the yolk. Egg yolk contains lecithin, which helps the body digest fat and metabolize cholesterol; betaine and choline which lower homocysteine levels; glutathione, which helps fight cancer and prevents oxidation of LDL; lutein and zeaxanthin, which have been shown to prevent colon cancer; and biotin, a B vitamin crucial for healthy hair, skin, and nerves.
The picture becomes even more complicated because elevated cholesterol levels do not necessarily mean one is at greater risk for a heart attack. More than 60 percent of all heart attacks occur in people with normal cholesterol levels and the majority of people with high cholesterol never suffer heart attacks.
Many studies now show that high LDL (the so-called “bad cholesterol”) and heart disease are not linked. In 2005, the Journal of American Physicians and Surgeons reported that as many as half of the people who have heart disease have normal or desirable levels of LDL. Also in 2005, researchers found that older men and women with high LDL live longer.
So for my part I will say again — eat real foods, do so in moderation, don’t smoke, limit your eating out and consumption of fake fats from fast food vendors, get regular exercise of 30min or more at one time, and find something to laugh about every day even if it is over something you have done. If it is in a bag, box, can or jar it is likely to be more dangerous to your health than sunny side up eggs and good farm bacon once a week.
To your good health and good foods.
By Tammera J. Karr, PhD., BCHN ©2012
I was asked to accompany a client to a doctors appointment to be a second set of ears and to help them remember more of the information and of course afterwards to talk about that information and share any insights.
What I learned about Kidney Disease on a Tuesday I was able to put to work on Friday and now am sharing it with you. Many individuals with chronic kidney disease are on restricted protein diets to reduce damage to the kidneys. It is my experience that there is important information not always being shared with these clients, that may be able to reverse or lessen the damage they are doing to the kidneys.
Phosphorus is an essential nutrient that helps form strong teeth and bones, metabolize fats and carbohydrates and create proteins within the body. This naturally-occurring element also assists the function of B vitamins, is important for the contraction of muscles, and the proper function of the kidneys, heart and nervous system. We obtain phosphorus through the food we eat, 800 to 1,000 milligrams (mg) of phosphorus a day is the limit for someone who has kidney disease. Most healthy adults may eat double this amount.
In a nut shell a very small one at that, I learned the mineral phosphorus is hard on the kidneys and as the lab values for this mineral (part of a CBC panel) rise so does the potential for kidney damage. It is my understanding as a client inters stage three kidney diseases; doctors begin to check this mineral value more closely. But if we begin paying more attention to these numbers earlier and begin modifying the diet to limit phosphorus sooner, clients may be able to maintain kidney function. The number one cause of elevated phosphorus in the American diet is SODA POP in all forms containing phosphoric acid.
Food Additives & More: leavening agents such as baking powder contain huge amounts of phosphorus 38,890mg.
Apple cider-flavored drink, powder, low calorie, with vitamin C, Phosphorus: 2400mg
Coffee, brewed, espresso, restaurant-prepared, decaffeinated Phosphorus: 1400mg
Puddings, all flavors except chocolate, low calorie, Phosphorus: 1353mg
Gelatin desserts, dry mix, reduced calorie, with aspartame Phosphorus: 1306mg
Cheese, pasteurized process, cheddar or American, fat-free Phosphorus: 1265mg
Fruit-flavored drink, with aspartame Phosphorus: 1142mg
Foods, such as deli meats and colas, which have phosphates added in processing, are especially high in phosphorus. Phosphates are often used as a preservative or as an ingredient in processed foods. You must read food labels carefully and look for words that mean phosphorus; Phosphoric acid, Dicalcium phosphate, Monocalcium phosphate, Pyrophosphates, Hexametaphosphate, Polyphosphates, Sodium phosphate.
Any food that is not natural, that is processed will contain high levels of phosphorus.
SeaFood: Both fish and shellfish can provide a high amount of phosphorus in the diet. Saltwater fish, such as halibut, cod, tuna, whiting, sardines and salmon, provides around one third of the daily required intake of phosphorus for every 3 oz. of fish consumed according to the Linus Pauling Institute.
Meat & Dairy: Lean beef, turkey and chicken all have between 150 and 175 mg of phosphorus per 3 oz. serving. The University of Illinois indicates that some meat producers add brine to their meat products, which contains phosphorus in the form of alkaline phosphates. Cow’s milk, whether whole, reduced fat or nonfat, is also high in dietary phosphorus.
Nuts: Nuts contain high levels of phosphorus including almonds, cashews, walnuts, peanuts, and pistachios. Brazil nuts top the list, with just 10 average-sized nuts providing around one quarter of the daily requirement of the mineral. Other sources include lentils, beans and whole grain breads and cereals, although these plant-based sources are far less available than animal-derived food products. BUT if you are a vegetarian relying on nuts, lentils and beans for protein and you are at risk of kidney disease you may want to have your eGFR, creatine and phosphorus levels checked.
They Mayo Clinic and DaVita have a list of food options that are lower in phosphorus – like many medical sites there is some throwing out of the baby with the bath water… The higher nutrient content of real foods such as whole grains in my mind outweighs the lower level of phosphorus; because many individuals with kidney disease struggle with type 2 diabetes the benefits of healthy food choices for their blood sugars will increase fiber and reduce weight, better than focusing on white bread having less phosphorus than whole grain.
It is also important for those with potential kidney disease to be watchful of high levels of potassium; foods like peanut butter are high in sugar, potassium and phosphorus making it more than just double jeopardy for your kidney health.
Take Back Control of Your Health with information.
By Tammera J. Karr, PhD., BCHN ©2012
Did you know you can have gall bladder stones after having your gall bladder removed? Its true for all those individuals out there who have had their gall bladder removed, you can still develop stones in the ducts that lead to the gall bladder from the liver. Your gallbladder is a small pear-shaped organ in the abdomen and holds the digestive fluid bile. People suffering from gull bladder disease, or who have recently had gallstone surgery, may benefit from following a low-fat and low-cholesterol diet,, but there is also a familial tendency to consider.
While getting gallstones after a cholecystectomy (removal of the gallbladder) is rare, it can occur and will require medical treatment. To understand how gallstones can return after gallbladder surgery, it is essential to understand the function of the gallbladder and how gallstones are formed.
Located just under the liver, the gallbladder is connected by the common bile duct to the liver. The liver produces bile, goes into the gallbladder. When we consume food, the gallbladder contracts and releases the bile through the common bile duct which travels into the small intestine. Bile is a fluid-like substance that helps digest the fats in the foods we consume.
Cholesterol in the bile forms deposits that resemble stones that can range in size from a tiny grain of sand to even golf ball size. These deposits are known as gallstones. While almost everyone has gallstones, only a portion of the population will develop complications from having these deposits. These complications occur when the gallstones block or become lodged in the duct, blocking the flow of bile. Although these stones will not be found in the gallbladder since the gallbladder has been removed, they can form in the bile ducts. This condition known as choledocholithiasis can cause the stones to travel and block the pancreatic duct if left untreated.
Symptoms can range from minor to severe pain in the upper abdomen, upper back pain, nausea, and/or vomiting. Many times individuals may believe they are experiencing major indigestion and do not seek medical attention until the pain becomes unbearable.
Bile aids in the digestion of fats. After the gallbladder has been removed, the body may not produce enough bile to properly digest fats, resulting in upset stomach and diarrhea. To help prevent those symptoms, avoid hydrogenated oils, margarine, saturated fats and fried foods. You should not eliminate all fats from your diet. Healthy fats such as olive oil, and omega-3 fatty acids should be included in small amounts as the body benefits from these healthy fats.
Fiber, with proper fluid intake, moves through the digestive tract with little effort, keeping the tract free of blockages. High fiber choices include whole wheat pasta, oatmeal, split peas, lentils and black beans. According to the Mayo Clinic, you should try to consume 25 to 38 g of fiber per day.
After the gallbladder has been removed, a diet that includes plenty of fresh, organic fruits and vegetables is beneficial to help you heal. In addition to providing fiber, fresh fruits and vegetables are low-fat and contain needed vitamins and minerals. Recommended fruits and vegetables include beets, cucumbers, onions, garlic, grapes, lemons, tomatoes, apples and berries. 
The Mayo Clinic recommends taking a vitamin supplement; not getting enough vitamin C, vitamin E or calcium may cause you to experience digestive discomfort. Add turmeric and ginger to meals, both aid in bile production and fat digestion. When dining at restaurants, keep dressing off of salads, select grilled chicken or fish, and order rice or potato without butter or sour cream.
When questioning my client shared that their mother had had stones after her gall bladder was removed and their current symptoms were the same as when they first went in to have their gall bladder removed. When the client was examined by a GI specialist he explained their bile duct may be full of sludge which it turned out to be, the client has since had a procedure to clear this tar from their bile duct. When I asked the specialist what would be the outcome if the client chose to not have sugary done, their response was cirrhosis of the liver would be likely. And if you were wondering, they client has better eating habits with organic foods as the staple, and no fast food or high fat foods as part of their diet for years as a cancer preventative.
Take Back Control of Your Health with Information.