Green Living September 2011 • greenlivingmonthly.com
Monthly
WINE…YESTERDAY AND TODAY What is Holistic Dentistry? Too Busy to Cook Healthy? Cool, Clean & Refreshing; But Can I Drink It?
What is Holistic Dentistry? Written By Dr. Armand DeFelice DDS
BEFORE
AFTER Holistic Dentistry could be called Whole Body Dentistry because Holistic Dentists look at how the teeth and mouth are connected in various ways to the whole body and how dental materials affect the human body. A good example of this connection is the fact that each tooth is aligned to an energy meridian that goes to some part of the body. For example the upper first molars are connected to the thyroid, stomach, spleen and breast the lower first molars to the lungs and large intestine. The wisdom teeth connect to the heart and small intestine, etc. Therefore, one can readily see how filling materials, crown materials and cements can adversely affect the body if the materials are non-biocompatible, that is to say that they dimin-
DeFelice Holistic Family Dentistry Energetically biocompatible, scientifically natural Dentistry- delivered with loving care!
(509) 327-7719 Armand V. DeFelice, DDS Loretta A. Rosier, DDS Louise C. DeFelice, DDS
4703 N. Maple Street
Spokane, WA
ish the LIFE ENERGY of the human body. Many commonly used materials do this. The most obvious example of a non-biocompatible material is silver amalgam which is composed of 4855% mercury, the second most toxic poison known. This mercury vaporizes off continually, twenty-four hours a day, an inch and one-half from your brain. Another common poison is Fluoride, the third most toxic poison. Sixty-five percent of the U.S. has it added voluntarily to the drinking water. Arsenic is much less poisonous than mercury or fluoride. Here are the facts about AMALGAM published by Bio Probe in 1993, all of which is true today. • FACT: “Silver” or amalgam dental fillings contain from 48-55 percent mercury, 33-35 percent silver, and various amounts of copper, tin, zinc, and other metals. Since mercury is the major component of a silver filling, any representation of the material should include the word “mercury.” Thus, in this office, we refer to them as mercury dental fillings. • FACT: Mercury is a powerful poison. Published research has shown that mercury is more toxic than lead, cadmium, and even arsenic. Furthermore, there is no known toxic threshold for mercury vapor and world renowned mercury toxicologists have stated that no amount of exposure to mercury vapor can be considered totally harmless. • FACT: Scientific research has
2 • GreenLivingMonthly.com • August 2011
demonstrated that mercury, even in small amounts, can damage the brain, heart, lungs, liver, kidneys, thyroid gland, pituitary gland, adrenal gland, blood cells, enzymes and hormones, and suppress the body’s immune system. Mercury has been shown to pass the placental membrane in pregnant women and cause permanent damage to the brain of the developing baby. • FACT: Mercury is continually released from mercury dental fillings in the form of mercury vapor and abraded particles. This process is stimulated and can be increased as much as 15fold by chewing, brushing, hot liquids, etc. The World Health Organization recently concluded that the daily intake of mercury from amalgam dental fillings exceeded the combined daily intake of mercury derived from air, water and food (including fish). • FACT: The mercury vapor released from mercury dental fillings is absorbed very rapidly and thoroughly in your body primarily by inhalation and swallowing. • FACT: In human autopsy studies, it has been found that there is a direct correlation between the amount of mercury found in the brain and the number and surfaces of mercury fillings in the teeth. • FACT: Mercury causes normal intestinal microflora to become mercury resistant and antibiotic resistant. Mercury resistant bacteria cause mercury in the intestinal tract to be converted back into vapor and recycled
back into the body. Antibiotic resistance is becoming a major medical concern. • FACT: Recent scientific research has shown high levels of mercury in the brains of individuals dead from Alzheimer’s disease (AD). Other research is demonstrating mercury can cause similar pathological effects in the brain as that seen in Lou Gehrig’s disease (ALS) and AD. Laboratory studies of spinal fluid from ALS and AD patient’s has confirmed that mercury inhibits key brain detoxification enzyme systems. In our office, we have found that the average patient with mercury fillings has an improperly functioning immune system that is down to 25% or less – definitely not the 100% we want it to be. We find that there are several other functional body measurements that are definitely not ideal. After the mercury has been removed and the individual has detoxed using our innovative and simple methods, then the functional measurements return to ideal and the vast majority of all the symptoms disappear. It’s truly amazing! There is a great deal involved in diagnosing, discussing and treating mercury toxicity, from measuring the electrical currents that run through the fillings to individualizing detox programs. This is why we start our first visit for removal of silver fillings with a consultation to determine how; we can achieve the best result for each individual patient. In our opinions, your overall health and longevity is dependant on ridding your body of these horrible toxins. If you are interested, please call and schedule with us (509) 327-7719. Dr. Armand graduated from the University of Washington School of Dentistry and opened his own dental practice in 1959. He has been at this current location since 1966. Dr. Armand has advanced certification in orthodontics, TMJ and facial pain, holistic dentistry, CRA, neural therapy, nutrition and occlusion. His passions are providing biocompatible dental materials, mercury removal and enhancing structural balance. Dr. Armand has written a manual of his own original work on the diagnosis and detoxification of mercury toxicity by muscle response testing”, and has taught seminars on this to the Holistic Dental Association.
Green Living Monthly
Vol. 1 Issue 2
September 2011 greenlivingmonthly.com Editor
Chris Ellis
mirshka214@yahoo.com
509-981-3839 Publisher
Dana R. Michie
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509-467-3826 Advertising
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509-981-3839 509-467-3826
Contributing Writers:
Dr. Armand DeFelice DDS Alli Kingfisher Kelly Lerner Madeline King Tracy Ridgeway Cover: Harvest time! Image courtesy of China Bend Winery. Frog Artist, Kristi Stout
October 2011 Deadline: Wednesday September 21 Advertising Copy and Event Listings must be submitted by the above date. Please call if you have any questions. Our goal is to bring useful local information and tips to individuals, organizations and businesses that every day are joining the collective movement towards more responsible stewardship of our environment and planet.
Contents 2 What is Holistic Dentistry 4 Wine...Yesterday and Today! 6 Too Busy to Cook Healthy? 8
Cool, Clean & Refreshing; But Can I Drink It?
10 Health Savings Account for High Deductible Health Plans 11 Children and Organic Foods: Other Peoples Kids 11 Recycle & Reuse with Recycle Sally 13 It makes my skin crawl 15 Raw based diet for your pet?
Goodbye to Summer As summer draws to a close, it’s hard not to feel a little melancholy saying goodbye to our warm months and more carefree, outdoor living. But fall still means warm, dry days, albeit cooler nights. We put away shorts and flip flops and begin to pull out our favorite old jeans and sweatshirts. Instead of salads, we opt for soups . We put away our nice cool cotton sheets and replace them with cozy flannel. This season has its own charismatic personality, and there’s still much to enjoy: the magnificent fall colors, the earthy smell in the air of nature beginning to shut down; cooler temps to hike an d camp, canoe and ride bikes. So, don’t dismay, get out and enjoy our beautiful Northwest Fall!
lakespokanemedia.com
Chris Ellis August 2011 • GreenLivingMonthly.com • 3
WINE…YESTERDAY AND TODAY Story • Chris Ellis
Photos • Don Schneider
When humankind officially started making wine is unknown. It’s possible that it’s as old as the planet itself. It seems to have played a prevalent role in almost every civilization in antiquity. There is archaelogical evidence of wine making dating back to between 8,000 BC to 6,000 BC. There are findings of crushed grapes in northern Greece (then called Macedonia dating back 6,500 years ago. Wine dating from the 2nd and 1st millennium BC have been found in China. The Greeks, however, after 1000 BC, were probably the first to produce wine (and olive oil) in large commercial quantities. Wine and olive oil were the payload of the Mediterranean trade as evidenced by the numbers of olive oil and wine containers found in storehouses and shipwrecks.
If you go back to the Greeks and Romans, they talk about all three - wine, food, and art - as a way of enhancing life. Robert Mondavi
I’ve often wondered if wine was “discovered” quite by accident. Maybe Adam, after leaving the Garden, gathered some grapes and threw them in a container and forgot about them. Months later, he came back, sampled the juice from fermented grapes, and wine was born. It tasted good…and the more he drank, the better it tasted.
“After the Flood, Noah became a farmer and planted a vineyard.” Genesis 9:20 Wine has been used by ancient peoples for a variety of cultural reasons. In Islam, wine was (is) forbidden. However, it was used as medicine and perfume. Ancient Egyptians used herbs and organic products in their wine for treatments for diseases and ill-health. Archaeologists found a jar in the tomb of the Pharoah, Scorpion I, (3,150BC,) that analysis showed contained herbs of balm, coriander, mint, sage and pine resin. Egyptian records written on papyrus noted
4 • GreenLivingMonthly.com • August 2011
herbs in wine treated conditions from stomach upsets to herpes. Wine was (and is) used for the Celebration of Communion, the blood of Christ. At the height of the Roman Empire, wine quality had reached a sophistication rivalling today’s standards. The best wine at the time was Falernian wine from Italy, but later France (then called Gaul) surpassed the Italian wines, at least in reputation. During the Dark Ages, the quality of wine notably diminished, though in Christian diets and within the monasteries, wine was consumed (probably in secret like our Prohibition days), possibly because the drinking water was tainted. Following this period, with the rise of the monarchies of Europe, and because the royals owned the land where the vineyards were located, wine once again rose to the degree of excellence that continues today. Wine in America was first produced by the Spanish in Florida in the 16th century using local grapes. Wine production moved to California , (specifically, San Diego,) through a
LEFT: Zinfandel Grapes at the Schneider Family vineyard ready for harvest. RIGHT: Cart loads of grapes are transported to the press. BELOW: A pomace cake fresh from the pressed grapes. BELOW RIGHT: Grapes are carefully harvested from the vines.
missionary named Junipero Serra, and most probably for the Catholic mass ceremony of Eucharist. By 1910, wine grapes, through the immigration of French, German and Italians, were growing in many parts of Washington State. In 1920 Prohibition was passed putting a halt on winemaking. Understandably, this did not stop many citizens, and homebrewed beer, wine and spirits were born in basements and bathtubs. When Prohibition blessedly ended, the first certified winery in the Northwest was founded on Stretch Island, in Puget Sound. By 1938 there were 42 wineries throughout our state; today, there are 700 “plus.” The “plus” has to do with those filing the proper paperwork in Olympia. Washington State wine has the unique advantage of having a huge diversity in climate zones, grape varietals, vineyard practices and winemaking styles. With this combination it is impossible to profile the perfect vintage for our state. However, there are several factors within the climates that do lead to ideal vintage conditions. Washington grape growing areas have 4 seasons, unlike their Medi-
terranean wine rivals. Winter temperatures in Washington (28 to 45 degrees) promote full dormancy which allows vines to store energy in the form of carbohydrates to utilize in spring budding, root growth and to kill off possible vine pests. Spring temperatures rise slowly (50 to 60 degrees) promoting vine and leaf “bud bursts.” It is our rainy time which also helps saturate the ground to be used during the dry summer months for leaf development; hence, photosynthesis. May brings flowers to us all, including the vines, where fruit set in the form of tiny seeds begins. The onset of summer gives us steadily rising temperatures which promote grape development and lead to “veraison,” (color deepening and phenolic ripening.) Increasing sunlight hours produce sugars (for that magical sugar to alcohol transformation.) Small amounts of rain and daily temperatures (between 2am and 2pm) can vary 40 degrees, ensuring the balance of high acid levels. And my personal favorite, Autumn: The Harvest. The Vendange. Slowly cooling temps retain acids and make for phenolic matura-
tion without sugar accumulation. Very little, if any rain, ensures no dilution to grape juice. Today in the United States, California remains the largest producer of wine. New York is third, and our own Washington State is second. Though the Mediterranean climate has been touted as the best growing environment for wine producing grapes, Washington State has (in my and many other’s humble opinions,) reached a quality of excellence that rivals even the best of the old vineyards. In ancient history and today, wine has been touted as being good for the blood, good for the heart, good for digestion, good for the immune system, and good for the spirit. Today, it is now known that wine contains phytochemicals (flavanoids and resveratrol), or antioxidants, which destroy free radicals, which cause cellular damage. Wine is food and medicine, and in moderation, it is easy to say it could be one of earth’s greatest gifts. .
Wine is constant proof that God loves us and wants us to be happy.
~Benjamin Franklin
August 2011 • GreenLivingMonthly.com • 5
Too Busy to Cook Healthy? Story • Chris Ellis
6 • GreenLivingMonthly.com • August 2011
Photo • Kenneth Adelman
You know you want to. You’ve been saying it for years..”I gotta eat better.” You’re committed, but then you realize it is time consuming. And, who wants to get home at 6:00 or 7:00pm and magically turn into Martha Stewart (or, Paul Prudhomme?) Not me, either. I hope to give you some tips in this column to motivate you to take the time (within reason), to cook for yourself and your family in healthful, delicious way. I’ll say it right off the bat, though… if you’re gonna do this, prepare to get chopping. You must chop to eat healthy. Investing in a food processor is well worth it; it dices, it slices, it makes your cooking life so much easier and cheaper in the long run (cheaper to buy whole cheeses than already-grated.) You could also buy organic frozen veggies, but that’s more expensive than slicing your own. (However, it’s nice to keep a couple of these handy frozen packets to throw into some good organic soup base.) In fact, that’s an easy one: Buy some organic canned or packaged soup base. They come in all flavors. A favorite of mine is a Imagine’s Organic Fireroasted Tomato Bisque. Saute some onions and garlic; add the soup base. Let it simmer while you go change your clothes. Add some nonsoy meatballs (by Quorn) and dried tortellini; a handful of different herbs like basil, oregano, red pepper (if you like it hot). Let simmer for an hour or so (or less…there’s no rule here.) Serve with French bread….and Volia, you’ve got a hearty, healthy, organic and filling dinner. Another one that I love, especially in cooler weather (which unfortunately outlasted its welcome this year!) is stuffed potatoes, preferably sweet potatoes. Sweet potatoes contain a lot more nutrients than your average white russett (sorry!) potato. But either are better substitutes than pulling through the fast food places, yes? Bake your potato at about 425 until soft when you put a knife through it (probably about 45 minutes.) Take the potato out, cut in half. Fill it with organic, grated cheese, top with some nuts, (chopped dried fruits in a sweet potato are really yummy!) Serve with a handful of greens. You’re
asking where the beef is? I don’t eat meat, so don’t be looking for those recipes here. However, if you must, you can substitute ground beef (but eeeeyooooooo! At least try to make it free range and/or organic!) If it’s a white potato, I’ve filled it with browned non-soy meatless grounds (again Quorn), onions, garlic, tomatoes, salsa, cheese on top. Honestly, this doesn’t sound like much, but it fills you up! Let’s not forget stir frying. (Again with the chopping.) But, you can always buy a bag of frozen organic veggies instead of chopping. Stir fry grated carrots, peas, green onions, mushrooms, & water chestnuts in some sesame oil. You could add some tofu, cubed, if you want to take a walk on the wild side. (Personally, I love tofu, but that’s just me.) Add a little soy/ginger dressing/marinade and soy sauce to make a sauce. Serve over rice. And hey, buy a rice cooker. It’s so worth it. You can even do all of this inside the rice cooker itself. Like, get your rice going, and at the end, add all these veggies. Everything cooks up together. Serve with more sauce and soy sauce. Filling, delicious, healthy. Sprinkle some sliced almonds on the top for your protein.
Come on, you can do it! And the best part, most of my recipes can easily be doubled to freeze for future meals. What could be sweeter than coming home and popping an alreadycooked meal into the oven. (I don’t use a microwave either for a lot of reasons. But if you must…) Now, let’s get to some bigger dishes. How about fish? Yes, I eat it. They don’t have big brown eyes. Have you ever tried Basa or Tilapia? These are an amazingly good whitefish, firm and CHEAP! Put some bread crumbs (you can buy great organic bread crumbs) on a plate. Drizzle wine or lemon juice over your fish, then finish that glass of wine or lemon water. Coat the fish with bread crumbs. Put the fish in a fry pan with a little, itsy, bitsy bit of olive oil (this is not a deep fried dish). Cook on one side till white and then flip over. You can put pepper and herbs on while it’s cooking. Meanwhile, you’ve started some rice going in your rice cooker (invest in it…it could save your life someday!) Serve the cooked fish alongside the cooked rice; add a handful of salad greens…You’ve got yourself a delectable looking, easy, cheap and very healthy little dinner there. And, one more yummy one and
then I gotta go (to cook dinner, Silly!) Here’s something great to do with that leftover fish (a good reason to cook more than you’ll eat.) What? Fish tacos, that’s what I’m talkin’ about. Take a soft, flour tortilla (a big one); cut your leftover fish in bite-size pieces and place on the tortilla. Take some organic salsa and sour cream, mix together for a sauce; pour over fish. Add grated cheese, cilantro, jalapenos (for a hot one!), maybe some black beans if you’re feeling adventurous. Roll the tortilla up and put in a large baking dish that’s been greased with olive oil. Put a foil tent on top (don’t let it touch the fish; you know what they say about aluminium and Alzheimer’s.) Bake at 350 for about 30 minutes. Everyone loves this one… except for folks who don’t like fish. Okay, so substitute organic and/or free range cooked chicken. You bbq’d that chicken a few nights ago, right? Okay, so that’s enough for now. If I haven’t emphasized it enough, try to use organic whenever possible. If you can’t (I know it’s pricey), at least go organic dairy (more on that evil later.) Try to include something green in every meal…so important. We need that chlorophyl: blood cleanser, fiber, all around very important to good
health. Oh, I just thought of one more and then I really have to go. Who doesn’t like a taco salad? Even kids like taco salads. Here ya go: Use Romaine lettuce. Chop small, put in salad bowl. Saute some onion, garlic and meatless beef (or if you’re a carnivore, free range chicken or organic beef). Add red kidney beans. Let cool. Add cooled mixture to lettuce. Add chopped tomatoes and green onions. Mix up organic sour cream and salsa (1/2 and ½ or to taste), and toss with salad. Add grated cheese. Toss some more. Then take some organic taco chips and crunch them up in a plastic bag. Top the salad with this. Toss once more. Serve with a side of sliced avocado. Everyone loves this one, no kidding. It will keep overnight for your lunch the next day. You may have noticed I don’t mention too much about quantities. I’m not into that. I don’t even own measuring spoons or cups (I spent that money on a rice cooker.) Just add what you like to your own taste. That way, if you have to make a pop meal, you can just wing it and totally impress your friends and family. Okay, now I really gotta go…I’m starving. Bon Apetit!
BREATHE THE DIFFERENCE Smoke from burning leaves and wood is as harmful as cigarette smoke and can contribute to birth defects, cancer and lung disease. Not only is outdoor burning dangerous, but it is illegal in most communities and can carry large fines. Chip or compost your yard waste instead of burning. And NEVER burn your garbage. This fall, start really protecting your family. For clean healthy alternatives to burning, visit our website. www.ecy.wa.gov/BreatheTheDifference
See us for a full line of organic soil amendments, fertilizers, pest controls, beneficial insects, and everything else for your garden and pet needs. Spokane’s Local Garden Store Supplying Spokane Gardeners With Quality Products Since 1944 2422 E. Sprague Ave. 534-0694
7302 N. Division St. 484-7387
August 2011 • GreenLivingMonthly.com • 7
Cool, Clean & Refreshing But Can I Drink It? By Alli Kingfisher and Kelly Lerner
A
never-ending supply of drinking water is something that most of us in the US take for granted. We simply turn on the tap and there it is. But, whether it is to improve the taste or for specific health concerns, more and more Americans are beginning to use a home water treatment system. But how do you know which product is right for you?
Should you use a $20 pitcher in the fridge or invest in a sophisticated whole house system? Before purchasing a home water treatment system you need to consider your local water quality, the chemicals of concern in your area, the costs and maintenance of the unit, product performance and certifications and your own health to find a system
8 • GreenLivingMonthly.com • August 2011
that fits your needs. Know Your Water Contaminants can enter a water supply as a result of human or animal activities or because they occur naturally in the environment. The main sources of contamination in drinking water supply (with their associated health risks) are: • Bacteria and viruses (disease)
• Chemical conta trates, from fertilizers baby syndrome) • Radon (increase • Lead (developm dren) • By-products of low) In order to selec
amination, usually nis and pesticides (blue-
ed risk of cancer) mental delays in childisinfection (see be-
ct a filtration system,
first get a clear picture of the water quality in your home. If you have a municipal water supply, contact your local water supplier and ask for the annual water quality report (sometimes called the Consumer Confidence Report). This report lists levels of contaminants, disinfection chemical methods, and disinfection by-products concentrations in your water. Some of these
reports can be found on the Environmental Protection Agency website: www.epa. gov/safewater/ccr or at the Environmental Working Group’s National Drinking Water Database: www.ewg.org/tap-water/whatsin-yourwater . If you have a well, get your water tested. Disinfection of municipal water supplies usually involves chlorine, ozone,
chloramines, and/or chlorine dioxide. Though modern chemical water disinfection has improved public health by eliminating most water borne diseases, scientists have discovered that by-products can form when these disinfectants react with natural
YOUR WATER
continued on page12
August 2011 • GreenLivingMonthly.com • 9
Health Savings Account for High Deductible Health Plans By Madeline King MDK Insurance Services
A Health Savings Account (HSA) is a special account owned by an individual where contributions to the account are used to pay for current and future medically necessary expenses. You must have an HSA qualified high deductible health plan (HDHP) to open or contribute to an HSA in your own name. Anyone can contribute to your HSA. Contributions can be made by an employee or employer tax free. What can monies in HSA’s be used for? IRS Publication 502 provides a list of allowable expenditures including: • Co-pays and deductibles • Chiropractor and Acupuncture (alternative type treatments) • Contact lenses, contact lens so-
lution, and prescription glasses • Smoking cessation programs, drugs, patches and gum • Medical Monitoring and testing devices • Dietary supplements (vitamins, minerals, etc) when used to treat an illness • Massage therapy to treat an injury • Dermatology as long as it is not for cosmetic purposes • Doctor recommended weight loss programs • Prescription Drugs • Orthodontia • Flu shots • Birth control pills and condoms • Hearing aids and batteries • Speech therapy • Psychotherapy, psychiatry, psychology • Physical therapy • Fertility treatments • First Aid Kits • OTC contraceptives and Ro-
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gaine The money in your Health Savings Account is your own. This means your employer cannot tell you what to do with your own money or restrict what you can spend it on. Since it is your money, it goes with you when you change jobs. You are in charge of your Health Savings Account funds, making you and your doctor the decision makers. There is no time limit for reimbursing yourself for your health care expenses; you are required keep legible receipts and records in case you do reimburse yourself or are audited. You decide whether and how much to spend from the account for your medical expenses, whether to spend out-of-pocket or save the HSA money for the future. After age 65, you may withdraw the monies with no penalty, but it will be counted as regular income. The new health care reform (PPCA) allows for preventive care coverage with no cost to include HDHP’s. All procedures under an HDHP are subject to the deductible including prescription benefits. Once you have met your deductible, your HDHP kicks in.
If you move from an HDHP to a non HDHP insurance product, you may no longer contribute to your HSA but you may continue to draw on it to pay for medical expenses. Madeline King, President, MDK Insurance Services, has more than 30 years of experience in the health insurance industry, particularly in group benefits. She is knowledgeable of market and industry trends, and can simplify the arduous task of shopping for your company’s benefit needs. Her clients include all industries such as banks, hospitality industry, medical device companies, financial companies, and the entertainment industry.
We, at Green Living Monthly, like you, understand that a commitment made towards alternative healthcare, in whatever form that may take, is likely to cost you a lot more money; out of your pocket vs. what any health plan may cover. We cannot recommend or refer you to any one plan; that choice is yours to make, but hopefully, through this health insurance column, we can assist you in making an educated choice.
Spokane's Family Farm.... "Where milk comes from"
Friday, October 21, 6 PM Spokane Masonic Center “Falls Room”
Music by Jesi B. & The All Rites
...for a fishable & swimmable Spokane River Go to spokaneriverkeeper.org or call 464.7602 for ticket info
sponsors Tours and Classes Available! Call for Scheduling. 10 • GreenLivingMonthly.com • August 2011
Recycle & Reuse with Recycle Sally After the party’s over…
ORGANIC KIDS
Other People’s Kids... By Chris Ellis
I have no children of my own, but I do have access to my niece and nephew who come to visit and stay for periods of time. My brother is a widowed parent with his own business, so there is barely enough time to breathe, let alone trying to evolve into a more organic lifestyle. Here’s where I come in! I’ve made it my mission, (much to my brother’s dismay, cause it costs him), to encourage the kids to make wise food choices. I show them how to read labels; and, if they can’t pronounce a word or if it’s too many letters, they probably don’t want that food. Surprisingly, my niece, was pretty excited about this. She will now grab things in the store and read the back label. This is good since I can’t see the words without cheaters, which I oftentimes forget to bring. When they come to our house, they can make choices about what they want to eat, and as long as I retain veto power, I will make it, usually with their help, but only with whole, organic ingredients. I can almost never go wrong with a pasta dish. I make a spaghetti sauce out of Newman’s Organics and then add fried Quorn nonsoy meatless grounds. Sometimes, if they’re not looking, I can also slip in some organic mushrooms and green peppers. Dessert usually consists of some sort of fresh organic fruit compote, maybe with some organic chocolate syrup. Or perhaps, a root beer float made with Rice Dream and root beer with stevia (a natural herbal sweetener.) The only whining that really goes on is when I insist on something green for every dinner. This was not easy. Green to them means Green Dye #50123851, preferably in candy. So, in
summer, I have them pick the lettuce out of the garden for a dinner salad. Somehow, this activity makes them excited about eating it. (Clearly, they are latent farm-to-table advocates, they just don’t realize it!) I also try to encourage, well okay, mandate, that they play outside instead of watching TV or computing. They are both very athletic anyway, but in today’s world, it seems kids are much more drawn to electronic games and activities than in engaging in the real thing. I have been called “too healthy,” and “bossy” at times, but they always want to come back. My finest moment was glancing out the kitchen window on a crisp fall afternoon (as I was preparing a tofu casserole…no, not really!) and seeing them fly down a small hill in our backyard on 2 large flattened cardboard boxes, laughing hysterically. This is now officially called “Cardboard Hill.“ We use it in summer as well with some recycled Hefty trash bags laid side by side down the hill with the hose running on it. Remember “Slip N’Slide?”
Resurrect those Mardi Gras Beads! Hang the brightly colored beads from winter’s bare tree branches. Instant yard art. Come spring, dangle beads outside a window and enjoy the first hummingbirds. Discourage bats from hanging from your home’s eves by hanging a few strands where they once perched. Draped strands of beads around your Christmas tree become garland, and the shiny beads strewn on table tops add a festive touch to any party. Don’t toss beer bottle caps. Instead, get rid of pesky cockroaches. Fill the caps with Boric Acid and tuck them under cabinets and in nooks and cranny’s. Poof! No more bugs. Time for a game of poker? Bottle caps will take the place of poker chips. Girls, transform the caps into jewelry. Insert a favorite thumbprint picture or quotation into the inside of the cap, fill with resin and attach findings to from earings and pendants. Or, glue a magnet on the top of the cap and display your artwork on the fridge. Lastly, wine bottle corks, (my favorite)! Build a simple box frame, 8” square, sides ¾” high with a thin backing. Glue corks inside the frame to form a wine cork trivet. Build the same frame on a larger scale and make a welcome mat. Protect hard wood floors: carefully slice thin disks from a cork. Glue the disks on the bottom of chair and couch legs to eliminate floor scratches. Silence a banging cabinet door by gluing a couple of the cork slices to top and bottom of the door frame. Decorate your wine cellar by filling in the cabinet doors with corks. Use champagne bottle corks to form the cabinet knobs. A cork will stand in for a fishing bob any day. Plus, a floating cork will entertain a bored child until he lands “the big one” Corks entertain adults as well: Drop a cork, held between thumb and forefinger, 6” above and parallel to the table top. The perfect drop will land the cork in the standing position. Good luck! Next month…C.D.’’s! Remember, always RECYCLE, REUSE.
August 2011 • GreenLivingMonthly.com • 11
YOUR WATER continued from page 9
organic matter, such as decaying vegetation, or when certain compounds, such as bromide, are present in the source water. Studies are currently underway on the potential health effects these by-products may have if consumed over long periods of time. The major offending by-products (and their associated health risks) are: • Trihalomethanes (Liver kidney or central nervous system problems; increased risk of cancer), • Haloacetic acids (increased risk of cancer), • Bromate (increased risk of cancer) • Chlorite (anemia; nervous system effects in infants, young children and fetuses) Choose a Treatment Type to Match Your Water’s Contaminants and Your Sensitivities The types and concentrations of contaminants in your water will tell you what type of treatment you need and whether you need to install it at the point of use (treat water at a single tap such as the kitchen) or a point-ofentry device (whole-house systems). For most contaminants, point-of-use devices (pitchers and tap filters) are effective. However, some contaminants such as radon and disinfection by-products easily turn into gases and can be inhaled when showering or washing dishes over steamy water. In this case, a whole-house filter is recommended. Regardless of where you install the treatment system there are four main types of treatment, each effective for different contaminates. Many whole-house systems have combined treatment methods such as reverse osmosis plus a carbon filter. See table. Individuals with chemically sensitivities, and/or compromised immune systems, and households with young children may want to filter water that healthy adults find acceptable. In short, if you feel your water might be effecting your health, find out which contaminates are present and filter them out. How do I know my filter works? Independent Certification!
There is a lot of hype out there around the various water treatment systems. To help you choose an effective filter, there are three different certifications to look for on the label. These organizations can also assist you in selecting the right system for your particular filtration needs. All three of these organizations are accredited by the American National Standards institute (ANSI) and they each certify to the ANSI/ NSF standards. Each standard requires verification of contaminant reduction performance claims, an evaluation of the unit and a review of the product label and sales literature. ANSI/NSF standards are issued in two different sets, one for health concerns (contaminant removal) and one for aesthetic concerns (taste and appearance). If the system you are considering is not certified by one of these organizations make sure you ask the manufacturer for proof of their claims. Type of Filter Absorptive media (includes activated carbon filters)
Ion exchange (water softeners)
Reverse osmosis
Distillation
12 • GreenLivingMonthly.com • August 2011
NSF International www.nsf.org
Underwriters Laboratories www. ul.com/water
Water Quality Association www. wqa.org
What it removes Limitations Taste and odor Carbon canister must be replaced Some cleaning periodically solvents Does not remove Some pesticides nitrate, bacteria or Lead and copper dissolved minerals Some types remove chlorination byproducts Uses a cation exchange Minerals such as If water has oxidize resin, regenerated with calcium and iron or iron bacteria, sodium chloride or magnesium the ion‐exchange potassium chloride, to resin will become Some designs reduce the amount of in clogged and lose remove radium and the water. The hardness effectiveness barium ions are replaced with Some designs sodium and potassium. remove fluoride and arsenate Force water through a Nitrates, sodium Units use semi‐permeable approximately three Disease causing membrane under times as much water organisms pressure, leaving as they treat Many dissolved contaminants behind. inorganic and organic Do not remove all Most reverse osmosis inorganic and compounds systems incorporate organic Foul taste, smells or pre‐ and post‐filters contaminants colors along with the May reduce the level membrane itself. of some pesticides, dioxins, chloroform an petrochemicals Heats water to the Removes nitrates, Does not remove boiling point and then bacteria, sodium, some volatile collect the water vapor hardness ,dissolved organic as it condenses, killing solids, most organic contaminants, disease causing compounds, heavy certain pesticides microbes and leaving metals and and volatile solvents most contaminants radionucleides Contaminants that behind, particularly the Kills bacteria easily turn into heavy metals. gases, such as radon, may remain in the water unless specifically designed to remove them Bacteria may recolonize on coils during inactive periods Water may taste flat
Maintenance No matter which filtration system you choose, it is important to keep in mind that all home water treatment devices need regular maintenance to operate effectively. Read the operating manual that comes with your water treatment system to ensure you are operating your system in accordance with the manufacturer’s directions. Water contaminant Resources: Environmental Working Group National Drinking Water Database (look up your water by zipcode):
www.ewg.org/tap-water/welcome National Primary Drinking Water Regulations (EPA list of water supply contaminants and related
How it works Liquids, solids dissolved or suspended matter adhere to the surface of, or in the pores of a solid material.
health risks): www.epa.gov/safewater/contaminants/index.html NSF International (information of disinfection byproducts):
www.nsf.org/consumer/drinking_water/disinfection_byproducts. asp?program=WaterTre
including bacteria and minerals. Anatek Labs, Inc.
504 E. Sprague Ave. Suite D
Spokane, WA 99202
www.anateklabs.com Anatek Labs, Inc. is a private, full service, multi-state certified analytical laboratory. We are committed to providing environmental, agricultural, residential, and industrial testing services in a timely and cost effective manner.
your skin in the form of patches, scratches and shots. In fact, it’s a straight shot into your bloodstream… fast and easy. So, don’t think that what you rub on your skin isn’t getting through. In fact, it’s getting through unfiltered, unlike when you ingest something. Anything you eat or drink will pass through your organ filtration system, thereby eliminating (we hope) the toxins, and utilizing the “good stuff.” That said, think about women worldwide using deodorants once or more daily, every day. Antiperspirants in particular can contain mercury. Mercury is not only extremely toxic, it builds up in your system…it doesn’t come out. So, we have women spraying under their arms, next to their breasts, sometimes on broken skin, an extremely dangerous toxin every single day. In addition to mercury and numerous other toxins in these products, the very name, antiperspirant, prevents you from eliminating toxins through your armpits. The human body has a few areas that it uses to purge toxins; behind the knees, behind the ears, groin area and armpits. The toxins are purged in the form of perspiration. These toxins don’t just disappear. Instead, the body deposits them in the lymph nodes below the arms since it cannot sweat them out. I’m only a regular person and can’t make any medical claims, but can you say breast cancer? Nearly all breast cancer tumours occur in the upper outside quadrant of the breast area. Now, the power of transdermal medicine can work the other way, too. Good ways. Transdermal medicine may have been used farther back in history than we know. People have gone to the ocean or to “healing waters” for thousands of years. Hidden in each cubic mile of sea water is enough healing power to change the way pharmaceutical companies do business. At the beach you receive the full benefits
It makes my skin crawl By Chris Ellis
It made my skin crawl (literally), when I began to research ingredients found in my medicine chest and in easily-accessible and very affordable skin and personal care products. The more I read, the more sick I felt. It was like watching CSI. You know you shouldn’t, but you can’t help but look. Before I make your skin crawl, I will tell you some other interesting tidbits I found. Did you know that 89% of 10,500 ingredients used in personal care products have not been evaluated for safety? Did you know ½ of all personal care products contain known carcinogens? An average person uses 9 products daily, which exposes them to 126 chemicals daily. An average person uses 9 pounds of personal care products on their bodies every year. Why isn’t this regulated more? Well, it’s only your skin. Skin is like armor, right? Wrong. First, skin is your largest organ, thereby giving a wide range of access to the inside of your body, namely, your other organs. Medicine can actually be delivered through
of the sea with its high concentrations of magnesium in the water and iodine in the air that you breathe. You can replicate this in your bath water, but it actually takes quite a bit of magnesium chloride flakes in a bath to bring the water up to the concentration of ocean water. But it can be done. The Dead Sea has the highest concentration of magnesium. The high sulphur content that is found in the Dead Sea can also be found in the mud that comes from this region. This is why Dead Sea mud is so useful whenever it comes to cleansing and purifying your skin. Many people who suffer from things such as acne or psoriasis have found this to be especially true. Mud from the Dead Sea has also been known to be helpful in treating arthritic diseases as it has been shown to eliminate stiffness and pain whenever it is heated. This is because the heat increases the ability of the elements to be absorbed and thus penetrate the affected area. For this reason, a lot of people who suffer from arthritis will apply heated mud to their inflamed joints. Even if you are fortunate enough to not suffer from these ailments, a mud mask and a Dead Sea Salt bath will do your skin and body good. If you can’t make it the Holy Land this year, Dead Sea products are readily available at most health food stores. Speaking of beaches I think of sun and its effects on our skin and health. Our ideal transdermal treatment includes the healing radiation of the sun with all the resultant increases in Vitamin D levels via the skin. This is transdermal medicine at its best, but it’s been given a bad wrap because of skin cancer. Granted, you should never go bake yourself to a golden crisp, but I do believe we are meant to have some exposure to the sun. So, what about sunscreen? Yes, please, use it. But, here we go again. Check your ingredients. I checked one product’s (which will remain unnamed, but they know who they are.) Brand X contained octocrylene. Octocrylene has been known to create an immunotoxity in your system and interrupt your endocrine system. It also bio-accumulates (it builds up and doesn’t come out.) It has been shown to be toxic to your (non-reproductive) organ system. I’ve often wondered about skin cancer. Is it the sun, really? Or is it the slathering on of heavily-laden toxic chemicals onto our biggest organ that could be the culprit? Again, I have no medical background to make this claim, but I do think logically (most of the time, anyway.) So, I’ve only hit on antiperspirants and sunscreens. There are seven more (daily products) to go. Before the next article, do your health good…check out what you’re putting on every day. Google the ingredients. Go replace these products with organic, natural products. Happily, there are now many companies producing effective, useful and safe personal care products.
August 2011 • GreenLivingMonthly.com • 13
Raw-based diet for your pet? By Dr. Tracy Ridgeway, DVM The optimal diet utilized by an animal species is directly related to the anatomy and physiology of their digestive tract. In other words, the length of the digestive tract and how each individual part of the tract works together to break down food and take nutrients into the body for later use by its cells dictates the best diet for an animal. The digestive tract includes the mouth, teeth, tongue, salivary glands, esophagus, stomach, liver, pancreas, small intestine, large intestine and rectum. If animals are fed an incorrect diet for their species they don‘t break down the food properly and the nutrients are not available for absorption. Without the proper nutrients health cannot be maintained and disease begins. Dogs and cats are carnivores. The most obvious reason we know this is by the structure of their teeth. Dog and cat teeth are sharp and jagged. Providing them with the ability to rip and tear meat. Animals that eat a vegetable-based diet have flat teeth and can move their jaws from side to side for grinding. Dog’s and cat’s jaws lack the ability to move from side to side. Dogs and cats have large muscles in their heads that give them the ability to crush. This is one reason why they can and should eat raw bones. Dogs and cats don’t chew their food efficiently. They rip and tear their food and swallow most of it in large chunks. The very low pH of the stomach acid allows them to do that because it’s very effective at breaking down large pieces of raw food. This is the other reason why they can eat raw bones. The strength of the stomach acid completely breaks down the raw bone pieces into soft digestible nutrients. I want to make it completely clear that feeding cooked bones is dangerous and not ever recommended. When a bone is cooked, the fluid and mineral content is altered so that the animal cannot break it down. The undigested bone can cause an obstruction or perforation in the stomach or, more commonly, the intestinal tract. In short, feeding cooked bones increases the risk of your pet having emergency surgery or can even result in death.
Brutas The meat and bone proportion of balanced raw based diet is 30% meat and 70% bone. This surprises most people and is probably the most common mistake people make when feeding a raw diet. Calcium and phosphorus are minerals and are very important nutrients. Muscle meat is high in phosphorus and low in calcium. Animals require twice as much calcium compared to phosphorus. When diets high in phosphorus are fed, calcium is pulled from the bones to try to adapt to the imbalance and osteoporosis occurs. Before osteoporosis occurs, the toenails get brittle and begin to crack and break during normal activity so this can be an early indication of feeding a calcium deficient diet. A fully balanced raw based diet is 70% meat/bone and 30% vegetables. I recommend that the vegetables at least be lightly steamed for four minutes. In
14 • GreenLivingMonthly.com • August 2011
the wild, the vegetables that a dog or cat eats are from the stomach of its prey which are partially digested. Cooking the vegetables makes them easier for the dog or cat to digest. This is especially important for older animals. In addition, Brassica-genus or cruciferous vegetables; i.e. turnip, kale, broccoli, cauliflower, brussel sprouts and cabbage, contain a thyroid hormone binding agent. When fed raw over time, the reversible condition of pseudo-hypothyroidism is induced. Animals have the same clinical signs of true hypothyroidism; lethargy, weight gain and sometimes hair loss. The thyroid hormone binding agent is heat sensitive and is deactivated by steaming or cooking the vegetables. These vegetables are very beneficial to feed as they also contain substances that maintain muscle mass and have anti-cancer compounds that are heat
“dogs and cats do not require grain in their diet”
sensitive. I include at least one cruciferous vegetable in the raw-based diet I make for my dogs. Another wonderful vegetable is the beet. Beets are really good for liver detoxification in that they cause the gall bladder to contract. This releases old stagnant bile that’s stored in the liver. The problem is that if beets are fed too often they cause urinary crystal formation. I recommend feeding them a few days a month to avoid this. There are two more issues I would like to address. First, dogs and cats do not require grain in their diet; in fact, grain actually causes health problems. Their digestive tracts are very short and cannot break it down correctly. Many of the health problems can be avoided by feeding a more natural, species specific diet. A species specific diet for dogs and cats is a raw based grainfree diet. Dogs and cats are meant to get their energy from fat not complex carbohydrates or grain. Dogs and cats primarily eat meat, bones, organs, skin, fat and a small amount of vegetables. Secondly, raw meat does contain salmonella and E. coli. Salmonella has been shown to be a common finding in some dogs’ feces. If a dog has diarrhea and salmonella is identified, it can be assumed that the raw food is the cause for the diarrhea, this is not always the case. Also, salmonella and E. coli are found in cat feces which dogs like to eat, its gross but they don‘t get sick. The reason is that the pH of the stomach is so strong that bacteria do not survive. Now the take home message is that if you have an immune-compromised or ill animal, a raw-based diet should only be fed under the supervision of a veterinarian. Raw-based diets are wonderful to feed dogs and cats when fed correctly. I feel that when dogs and cats are fed a species specific diet they live longer and maintain a higher quality of life. I’ve fed a raw-based diet to my cats and dogs for approximately seven years and recommend my clients feed a raw-based diet too. I’m amazed with the results I’ve seen. Animals, like people, are what they eat and Dr. Tracy is absolutely convinced that pets can live long healthy lives when fed correctly. She has recently developed a new series of classes titled ‘Give A Dog A Bone’ focusing on animal health and diet. On her down time, Dr. Tracy enjoys her family and friends, two and four legged. She enjoys riding her motorcycle, kayaking, hiking, bicycling, camping and loves the arts, music, and plays the drums.
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Green Living Monthly
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2011 Green + Solar Home and Landscape Tour – third annual! Who: Northwest Ecobuilding Guild What: Tour the new LEED-Platinum co-housing for G.U. students, and several area homes built and remodeled with sustainable materials and using solar power. This year’s tour includes workshops throughout the day on Basic Solar Power, Energy Efficiency, and Chicken Keeping.
When: September 18, 11am – 4pm Cost: $10 - price includes all work-
shops! Tickets at Sun People Dry Goods, 32 W. 2nd Ave, Ste 200, Spokane, WA 99201, or www.brownpapertickets.com/event/193046 Where: Tour throughout Spokane, after party at Sun People Dry Goods.
Contact: Call 509-218-0128 for more
information, milieuhome@comcast. net, or go to www.ecobuilding.org/events/ spokane-green-and-solar-home-tour Map: http://goo.gl/OQBYq
August 2011 • GreenLivingMonthly.com • 15
Green Living Monthly