popcorn the healthy way
From Fox News
“The Toxicologist Won’t Eat: Microwave Popcorn
Olga Naidenko, is a senior scientist for the Environmental Working Group.
The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize–and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.
The solution: Pop natural kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix.
Budget tip: Popping your own popcorn is dirt cheap
Read more: http://www.foxnews.com/health/2011/12/01/7-foods-should-never-eat/?intcmp=trending#ixzz1uUsfE9CM”
There are a few other ways that you could prepare your pop corn. There is always the trusty air popper. If that is not convenient enough for you why don’t you prepare it the way we do in our house. Get the brown paper sandwich bags and place between 1/8 and 1/4 cup of pop corn kernels in the bag. Fold the top of the bag over 3 times and place in the microwave and pop just like the microwave pop corn from the store. After that remove the bag and add the topping of your choice. The healthiest way is probably the air popper but with a 12 year old in the house the microwaved version is sure convenient and yes it is dirt cheap you can get 500 brown bags at Sams Club very cheap and the pop corn is much cheaper loose.
By: Paul R. Mahler
Mahler Family Chiropractic Center, Kingston PA
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Newest studies illustrate that at least one in four women are trying to cope with arthritis, gout or chronic headaches. If you’re one of these people, a daily bowl of cherries may soothe your pains, without the stomach upset many times caused by today’s painkillers, say scientists at East Lansing ’s Michigan State University . Their studies reveals that anthocyanins, the compounds that give cherries their incredible red color, are anti-inflammatories ten times better than ibuprofen and aspirin. “Anthocyanins help shut down the powerful enzymes that begin tissue inflammation, so they can prevent, as well as treat, many different kinds of pain,” explains Muraleedharan Nair, Ph.D., professor of food science at Michigan State University . Sugestions: Indulge In 20 cherries (fresh, frozen or dried) daily, then continue until your pain goes away.
