Bisphenol-A or BPA is an estrogen-mimicking chemical used to make hard plastics and epoxy resins, found in numerous products that you probably use every day, including:
• Polycarbonate plastic baby bottles
• Large water-cooler containers and sports bottles
• Bottle tops
• Microwave-oven dishes
• Canned-food liners
• Some dental sealants for children
• Water supply pipes
The use of BPA is so pervasive (industry uses more than 6 billion pounds of BPA a year) that scientists have found that 95 percent of people tested have dangerous levels of BPA in their bodies.
Some of the biggest victims are our children, who may be exposed to the chemical even while in utero. Then, as babies and smaller children, they are exposed to the chemical through plastic baby bottles and toys, which, of course, they're putting in their mouth. A major problem with BPA is that it doesn’t stay in the plastic. It leeches into whatever food or beverage you put in a plastic container, canned good, or plastic baby bottle. Even worse, if you microwave the containers or bottles, or place hot liquids or food into them, BPA is released 55 times more rapidly!
Concerns about BPA are based on studies that have found harmful effects in animals, and on the recognition that the chemical seeps into food and baby formula.
The FDA has food labeling guidelines that dictate what must be listed on food packaging. That generally includes a listing of ingredients, nutrition analysis, "best if used by" dates, instructions for handling and preparation, and contact information for the company that packaged the food. Yet, there is no requirement that consumers are told about chemicals in the packaging itself that could be leaching into your food -- even though these are essentially inadvertent food additives!
In December of 2009, Consumer Reports reported testing 19 name brand canned foods, including: Soups, Juices, Tuna, and Green beans. The results were disappointing as nearly all of the tested canned foods were contaminated with BPA, including organic canned foods! BPA was even found in some cans labeled "BPA-free." According to Consumer Reports’estimates, just a couple of servings of canned food can exceed the daily safety limits for BPA exposure in children.
Even low-level exposure to BPA can be hazardous to your health -- the evidence has been accumulating for more than 10 years. Nearly everyone is exposed to BPA, starting in the womb.
There are more than 100 independent studies linking the chemical to serious health problems in humans, including:
• Prostate cancer and breast cancer
• Early sexual development in girls and disrupted reproductive function
• Changes in gender-specific behavior, and abnormal sexual behavior
• Decreased sperm count and other fertility problems
• Diabetes and obesity
• Altered immune function
• Abnormal heart rhythms and coronary artery disease
• Learning and behavioral problems, including hyperactivity
• BPA in Baby bottles
If BPA is so bad, why doesn’t the FDA do something?
The good news is that the FDA is at least recognizing potential dangers of BPA and stated that is has “some concern about the potential effects of BPA on the brain, behavior and prostate gland of fetuses, infants and children.” Although Despite more current research and current FDA opinion questioning BPA’s safety, the chemical was originally classified under an FDA ruling as a GRAS (Generally Regarding As Safe) chemical. Therefore, under FDA regulations – the FDA cannot properly review the safety status of BPA. Dr. Joshua Sharfstein, the main deputy commissioner of the current study with the Federal Drug Agency stated that they are trying to get companies producing BPA to volunteer information [on it’s safety], but that it’s probably going to require a change in the law. Therefore, BPA makers on the “honor system” to tell the government and us if the chemical is toxic and the FDA can’t currently review it. FDA consultant Lynn Goldman and acting chief scientist Jesse Goodman, all expressed frustration with the antiquated framework of the FDA’s regulatory process. (New York Times, January 15, 2010) In essence, red tape is keeping this dangerous chemical on the market and in our bodies!
Tips to Help You Minimize Your BPA Exposure
• Store your food and beverages in glass containers, NOT plastic.
• If you choose to use a microwave, don’t microwave food in plastic containers.
• Stop buying and consuming canned foods and drinks (the can linings contain plastic chemicals.)
• Avoid using plastic wrap altogether.
• Replace your plastic dishes and cups with glass varieties. Never drink your coffee or tea from a plastic cup.
• Avoid using plastic cups, utensils, dishes, and food storage containers. There are some containers being labeled "BPA-free," so keep an eye out for those if you choose to use plastic.
• Avoid drinking bottled water. Instead, filter your own water and put it in a glass bottle.
• Before allowing a dental sealant to be applied to you or your children, ask your dentist to verify that it does not contain BPA.
• For your children: use only glass baby bottles and dishes. Use cloth diapers instead of plastic. Also, give your baby non-plastic toys, like varieties that are made of fabric.
Natural Recipe of the Week:
All Purpose Spice Rub
Spice rubs are simple mixtures of salt, sugar, spices, and dried herbs used to season meat, poultry, or seafood before cooking. They're often used for grilling, but also great for roasting and broiling. Homemade rubs are quick and easy to put together and compared to the commercial varieties they are fresher, healthier, more flavorful, and more economical!
Ingredients:Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
• 1/3 cup coarse salt
• 1/4 cup packed light-brown sugar
• 1/4 cup paprika
• 2 tablespoons ground black pepper
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme leaves
• 1 tablespoon cayenne pepper (optional)
Directions for Making Rub:In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.
Directions for Cooking with Rub:
For each pound of meat, poultry, or seafood: Coat with 2 to 3 teaspoons extra-virgin olive oil or expeller pressed canola oil, then 1 to 2 tablespoons spice rub. After applying the rub, you can either grill foods immediately or let them sit and develop more flavor. If preparing ahead of time (up to 24 hours), you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder. (The larger the cut, the more it will benefit from a long coating time.) Cover and refrigerate; bring to room temperature before grilling. Fish and shrimp are best grilled within an hour of rubbing. To prevent foods from sticking, oil grates well, and don't move the food for the first minute or so of cooking; this will allow a solid crust to form.
Note: Before handling raw meat, measure out the amount of rub you'll need, and set it aside; this way, you'll avoid contaminating the unused rub.
Frugral Gift Tip: Make big batches at a time for gifts! Package in decorated, small fruit jars or food-safe plastic bags. Attach gift tags with instructions.
Want even more Natural Health & Home Tips, Recipes and Coupons? Like The Natural Mommy on Facebook!
For several years, many “diet experts” urged Americans to limit their intake of avocados because of their high fat content. A medium-sized avocado contains 30 grams of fat, as much as a quarter-pound burger! Although, avocados are finally being accepted in main stream science as a benefit to one’s diet as most of the fat in an avocado is monounsaturated, the “good” fat that actually lowers cholesterol. Comparatively, the fat in that burger is saturated fat and is usually considered a “bad” fat (especially in diets excessively rich of red meat), because of its relationship with blood cholesterol and risk of heart disease.
Additionally, it was found that avocados are rich in beta-sitosterol, a natural substance shown to significantly lower blood cholesterol levels. In an article published in the December 1999 issue of the American Journal of Medicine, researchers pointed out that beta-sitosterol was shown to reduce cholesterol in 16 human studies. Therefore, the U.S. government recently revised its official nutrition guidelines to urge Americans to eat more avocados.
Avocados have many health benefits as they are a nutrient dense food rich in folate, dietary fiber, vitamin C, vitamin E, riboflavin and vitamin B6. They also contain monounsaturated fat, which is easily burned for energy, and one avocado has more than twice as much potassium as a banana. Researchers in Japan found that avocados helped protect the liver from damage. They fed avocado and 22 other fruits to laboratory rats who were given D-galactosamine, a substance that causes liver damage by interfering with cell synthesis and results in cell death. Although, the rats fed the avocado obtained the least amount of liver damage.
Therefore, the next time you’re making a salad, add cut up avocado for a healthy and smart addition. They’re also great eaten alone as a snack or as part of a meal.
Natural Recipe of the Week: The Taco Bar & Homemade Guacamole
Need a quick meal for dinner that won’t break the bank? The Taco Bar is one of my family's favorites and also a great casual dinning choice for company. You can also have it quite frequently without burnout because everyone mixes the meal of their choice: soft or hard shell tacos, taco salad and loaded nachos. For the main taco filler, cook and brown ground beef (or ground turkey). When the beef is half-way cooked, I like adding a can or two of plain back beans to add protein. It also stretches out the beef and my budget! Other options to add while cooking: chopped onions, minced garlic, cumin and cayenne pepper. While all of this is cooking, you can prep your toppings: chopped tomatoes, shredded cheese, sour cream and salsa, shredded lettuce or finely chopped baby spinach (the latter has a much greater nutritional value). Serve with Homemade Guacamole - recipe below.
Keep It Natural: Use real sour cream and choose tortillas and taco shells without transfats, “hydrogenated oils” in the ingredients.
Homemade Guacamole Recipe
This always gets rave reviews when I serve it and as it's made with raw vegetables and spices, it is brimming with both flavor and nutrition. Makes four servings.
Ingredients:
- 3 avocados (reserve pits) - peeled, pitted, and mashed or pureed - depending upon your texture preference, I like it pureed
- 1 lime, juiced
- 1/2 to 1 teaspoon salt (go light and add more if needed, especially if using on salty chips)
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
- 3 Tbs salsa (optional)
Directions:
- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, garlic and salsa (optional). Stir in cayenne pepper (optional).
- Refrigerate 1 hour or for best flavor, or serve immediately. You can intensify the flavor even more by refrigerating overnight - keep the guacamole from turning brown and oxidizing by leaving pits in the mixture.
![]()
Your sleeping habits influence both your ability to lose weight and your tendency to eat more. Studies reveal that people trying to lose weight were more successful when they had quality sleep. A study published in the Annals of Internal Medicine revealed that dieters who slept for 8.5 hours lost 55 percent more body fat than dieters who only got 5.5 hours of shut-eye. In addition, those who are sleep-deprived eat close to 300 calories a day more than they do when they are well-rested, and those calories overwhelmingly came from junk food such as ice cream and fast food (revealed a study referenced in the USA Today). Scientists believe that the link between lack of sleep and increased weight is that your metabolism is affected. The hormone in your body that signals fullness, leptin, decreases and the hormone that signals hunger, ghrelin, actually rises. Another chemical reason for the sugar cravings and thus weight gain is that your brain is fueled by glucose (blood sugar) and when you’re low on sleep, your brain starts searching for carbohydrates to keep going.
The body’s health risks are worse than increased weight as sleep deprivation and disruption affects the body’s biological rhythm at a cellular level and problems branch out to the entire body. Additional consequences are: high blood sugar and an increased risk of diabetes, accelerated aging, hypertension (high blood pressure), depression and an increased risk of cancer. Also, according to the Journal of the American Medical Association (JAMA), lack of sleep can further exasperate other diseases or conditions that a person suffers, including behavioral problems in children.
Getting Sleep Naturally
Do you already prioritize sleep but suffer from insomnia? Following are some natural tips that can help you get that sleep you know you need.
Avoid caffeine
Obviously drinking coffee or black tea late at night will keep most of us awake at bed time. Although, some people need to cut out any drinks with caffeine after 2 p.m. or even after noon, depending upon your specific sensitivity. Caffeine can also lurk in some flavored waters, over the counter or prescription medication and even gum, so make sure to check the labels. Do you already enjoy a relaxing herbal tea to help you get to sleep? Double-check the ingredients as some herbal teas have caffeine - watch out for black tea and regular green tea. There are many soothing blends out there without the natural stimulant such as mint or chamomile.
Make a to Do list
When trying to sleep, do you struggle with your mind racing about everything that needs to be done the next day? Then, before bedtime, take time to make a to do list and write everything down. It also wouldnt' hurt to keep a note pad and pencil by your bed either so that if a nagging thought or two still pops up, you can just scribble it down, knowing this out of your mind and onto the paper for that restful sleep.
Light - Setting the Mood for Slumber
For optimal sleep, make your room as dark as possible. If need be, purchase "black out curtains" and cover that alarm clock to keep out any ambient light that can also affect the quality of sleep that you get. Bringing the lights down before you turn off the light is also important as bright light too close to bedtime can make it hard to sleep. The dimness signals the biological clock that it’s time to wind down, while bright light says that it's time to wake up. Install a dimmer switch in your bedroom or use a low-watt bulb in your night stand light for that bedtime reading and read in the lowest light that still comfortable.
Avoid texting
Using smart phones or iPads in bed can actually wind you up. Even having your mobile devices set on vibrate can disturb your sleep if you're cued to respond to it. To ensure undisturbed peaceful slumber, disconnect those electronics an hour before bed and put them in a drawer or other room so that you won't be tempted to send "just one more message".
Rule out Sleep Apnea
You're probably at least familiar with the term "sleep apnea" - the disorder that during sleep, where one has abnormal pauses in breathing or instances of abnormally low breathing. This results in a person literally struggling for breath from anywhere from 5 to 30 times or more an hour and choking or gasping for breath. As the individual often doesn't awaken fully, they often aren't aware that they have the disorder or that they aren't getting the rest they need. Regardless of stereotypes, sleep apnea can affect both-obese and non obese individuals as it's actually an issue of the tongue clogging the airway. If you think you may be suffering from this, see your health care professional to get tested and treated.
Natural Recipe of the Week
Baked, Seasoned Steak Fries
This is a tasty recipe that's easy to prepare. Kid's love it and even those picky "meat and potatoes" men! It's also a healthy way to satisfy those French fry cravings. Make them any flavor you want by creating your own seasonal blends or try one of my suggestions below such as Curry, Sweet Potato Fries or Italian Herb & Parmesan, White Potato Fries.
Ingredients:
- 3/4 tsp Sea Salt
- 1 - 2 tsp Seasoning of Your Choice (see suggestions below)
- 2 TBS All-Natural Shredded Cheese (optional)
- 3 Medium, Unpeeled Idaho or Russet Baking Potatoes or Sweet Potatoes
- Cooking Spray (Keep it natural by using Extra-Virgin Olive Oil, keep it cheap as well by purchasing a stainless steel or BPA-free plastic olive oil sprayer and filling it with your own oil, available at large home stores or online)
Directions:
- Heat oven to 425 degrees. In a small bowl, mix sea salt and seasoning of your choice.
- Gently and thoroughly clean potatoes, yet do not peel. Cut each potato lengthwise in half, lay flat side down and cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, on ungreased 13 by 9-inch pan.
- Spray Potatoes with cooking spray until lightly coated. Sprinkle with salt and herb mixture.
- Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with a fork. (Baking time will vary depending upon oven and type of potato used.)
Suggested Flavor Combinations:
- Seasoned Steak Fries: Use white potatoes and sprinkle with a mixture of ground mustard, garlic powder and paprika
- Italian Herb & Parmesan Fries: Use white potatoes and sprinkle with Italian herb mixture and Parmesan cheese
- Curry, Sweet Potato Fries: Use sweet potatoes or yams and sprinkle with a mixture of curry and garlic
- Texan Heat Fries: Use white or sweet potatoes and sprinkle with a mixture of chili pepper and garlic (Add cayenne powder if you really like heat!) If desired, sprinkle with shredded, cheddar cheese.
Want even more Natural Health & Home Tips, Recipes and Coupons? Like The Natural Mommy on Facebook!
