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In a global first, over 300 crop safety and pesticide management officials and other experts met last week to discuss challenges associated with pesticide use on “specialty crops” like garlic, ginger and chilies. The Department of Agriculture (USDA), the United Nation’s Food and Agricultural Organization and the Environmental Protection Agency organized the week-long Global Minor Use Summit, which took place at the FAO Headquarters in Rome, Italy. Unlike large-area, highly-traded crops such as corn, wheat, rice or cotton, specialty crops have traditionally been produced in relatively small amounts. As a result, studies on the use of pesticides in the cultivation of specialty crops have not been as systematic or widespread as they have been for major cash crops. Producers, many of them in the developing world, face barriers to export their goods to overseas markets with strong safety standards for imports.

International trade in specialty crops is booming, thanks in part to increased levels of human migration and modern preservation and transportation techniques. FAO data show that trade in non-traditional agricultural exports is worth more than US$30 billion a year. Developing countries have a 56 percent share of that trade. “For some countries and crops, like green beans in Kenya and exotic fruits in Malaysia, these ‘minor crops’ aren’t minor at all — national economies depend on them,” according to Gero Vaagt, a specialist with FAO’s Plant Production and Protection Division.

“There has been considerable interest in the opportunities which the fair trade and organic markets could offer to producers or exporters of non-traditional products, particularly those in developing countries,” according to the FAO technical paper, The market for non-traditional agricultural exports. “It is apparent, however, that the current market for fair trade and organic produce is still small relative to that for conventional produce and vulnerable to over-supply,” the FAO report continues, taking a cautious approach to organic agriculture.

The conference focused on how producers can more easily export non-traditional crops, as import standards aimed at protecting human health become increasingly strict, especially in developed countries. One major problem is that there are gaps at the international level in terms of registered uses for pesticides on specialty crops. Registration is the process through which national authorities evaluate which pesticides can be used by growers, and under what conditions. If a pesticide is permitted for use on certain crops, maximum residue limits (MRLs) are set that aim to quantify how much pesticide residue a product can safely contain. Prior to seeking approval, manufacturers typically conduct extensive field tests and other studies whose results are used by regulators when deciding to approve and register a pesticide. Since this involves a significant financial investment, they tend to focus on pesticides used on major crops only.

“There is little financial incentive for studies of pesticide use for minor crops, and as a result accepted MRLs are lacking, especially at the international level,” explained Shivaji Pandey, Director of FAO’s Plant Protection Division. “This means that when a specialty crop reaches an import market it can be rejected. The pesticide found on it might have been properly applied and existing in safe amounts, but because there’s no registered use for it on that crop, it fails the ‘zero tolerance’ litmus test.”

“What we’re trying to do is to look at ways to come up with more harmonized protection measures for these crops that are efficient, suit the needs of farmers, facilitate trade, ensure food and environmental safety, and benefit consumers,” Pandey said. In particular, he added, following the summit, FAO hopes to see more MRLs for pesticides used on specialty crops established at the international Codex Alimentarius level. Codex is a joint FAO-World Health Organization body that sets international standards for food safety, standards which are relied upon by the World Trade Organization when resolving trade disputes concerning food safety and consumer protection.

http://www.beyondpesticides.org/dailynewsblog/?p=243

It seems energy can be found everywhere these days. Energy in a can, energy in a cup, energy in a bottle…Wherever it is, people are looking for it because, well, we seem to be lacking it. Generally speaking, synthetic energy enhancement can have some long term health consequences, one of which is a dependence on whatever substance it is that’s giving you that extra boost. In fact, new research from Wayne State University says that one of the most popular - and easy to find - energy enhancers can pose health risks to people with heart conditions: energy drinks.

I’m sure you’ve seen these energy drinks. According to researchers, popular energy drinks like Red Bull cause the heart rate to race at rates dangerous for people with heart conditions like heart disease.

Researchers found that within four hours of drinking various energy drinks, the 15 participants’ blood pressure rates and heart rates increased approximately 10 percent for the systolic rate, 8 percent for the diastolic rate and heart rates increased 11 percent. Researchers note that these levels are of little importance for healthy young adults (the average age of participants was 26) but these kinds of levels can be serious for people with heart conditions. One researcher said that these results can be “clinically significant” for those who take medication to treat their heart condition as energy drinks may adversely affect heart medications’ effectiveness. And while these energy drinks are often used when performing activities that require focus, heart rates increased for these participants while sedentary; such as while watching movies.

In short, researchers advise anyone who has a heart condition to avoid energy drinks until further research is done. But you really ought to avoid these energy drinks all together. They’re loaded with caffeine, which has been linked to cancer, cardiovascular problems, extreme mood swings and dependence.

So, how do you boost your energy levels naturally? Perhaps the easiest way is to get more sleep. Granted, we all have busy schedules, but you really need at least eight hours of sleep a night to ensure that you’re ripe, ready, refreshed and raring to go for the week ahead. Another way is by exercising more frequently, which has been shown to fight fatigue and boost energy levels. You can also take Omega-3 and CoQ10 supplements. These supplements enhance the fatty acids and enzymes that are already in your body. In fact, when you feel like your energy levels are especially low, it may be because your co enzyme levels are so low. A CoQ10 supplement is exactly what you need in such a situation.

Another easy way to increase energy levels is to eat breakfast. Not eating breakfast has been directly correlated with those who feel lethargic throughout the day. The best breakfast combines complex carbohydrates (e.g. whole grain, 100 percent whole wheat bread) with quality proteins that have essential amino acids (e.g. hard boiled egg).

It’s not rocket science, it’s just a matter of being considerate of your health and what it takes to stay energized - the natural way.

About the author
Frank Mangano is a natural health expert and best selling author who teaches you how to dramatically improve your health naturally, without expensive and potentially dangerous prescription drugs. He is an independent researcher and has absolutely no financial ties to any pharmaceutical drug company or supplement company. To learn more, visit one of the most comprehensive and reliable sources for natural health information on the web: http://www.naturalhealthontheweb.com

 www.newstarget.com

A study published in Environmental Health Perspectives this month finds that children born to mothers living in households with pesticide use during pregnancy have over twice as much risk of getting cancer, specifically acute leukemia (AL) or non-Hodgkin lymphoma (NHL). The study, Household Exposure to Pesticides and Risk of Childhood Hematopoietic Malignancies: The ESCALE Study (SFCE), 115:1787–1793 (2007) , investigates the role of household exposure to pesticides in the etiology of childhood hematopoietic malignancies, using the national registry-based case–control study ESCALE (Etude sur les cancers de l’enfant) that was carried out in France over the period 2003–2004.

The researchers evaluated maternal household use of pesticides during pregnancy and paternal use during pregnancy or childhood which was reported by the mothers in a structured telephone questionnaire. Insecticides (used at home, on pets or for garden crops), herbicides and fungicides were distinguished. The researchers estimated odds ratios (ORs) using unconditional regression models closely adjusting for age, sex, degree of urbanization, and type of housing (flat or house).

The researchers included a total of 764 cases of acute leukemia (AL), 130 of Hodgkin lymphoma (HL), 166 of non-Hodgkin lymphoma (NHL) , and 1,681 controls. Insecticide use during pregnancy was significantly associated with childhood AL [OR = 2.1 ; 95% confidence interval (CI) , 1.7–2.5], both lymphoblastic and myeloblastic, NHL (OR = 1.8 ; 95% CI, 1.3–2.6) , mainly for Burkitt lymphoma (OR = 2.7 ; 95% CI, 1.6–4.5) , and mixed-cell HL (OR = 4.1 ; 95% CI, 1.4–11.8).

The researchers conclude that the study findings strengthen the hypothesis that domestic use of pesticides may play a role in the etiology of childhood hematopoietic malignancies. The consistency of the findings with those of previous studies on AL raises the question of the advisability of preventing pesticide use by pregnant women.

Hematopoietic malignancies are the most common childhood cancers, with world age-standardized incidence rates of 43.1, 6.7, and 8.9 per million children in France for leukemia, Hodgkin lymphoma (HL), and non-Hodgkin lymphoma (NHL), respectively (Clavel et al. 2004). The etiology of those malignancies remains largely unknown. Some epidemiologic studies have suggested that pesticides might increase the risk of childhood hematopoietic malignancies (Daniels et al. 1997; Infante-Rivard and Scott Weichenthal 2007; Jurewicz and Hanke 2006; Nasterlack 2006, 2007; Zahm and Ward 1998). Furthermore, the International Agency for Research on Cancer (IARC) has classified the occupational spraying of insecticides as probably carcinogenic to humans (group 2A); adult lymphoma is one of the main cancers suspected (IARC 1991). Children can be exposed to pesticides in utero or during childhood through their parents’ work, domestic use, or the general environment (residues in food, water, air, and soil). It is not clear which sources of pesticide exposure are the most important for children, and household pesticide exposure may be a major exposure for children (Bradman and Whyatt 2005; Grossman 1995). No French survey on household pesticide use is available, but surveys conducted in North America and the United Kingdom reported high rates of household use or storage of pesticides (Adgate et al. 2000; Grey et al. 2006).

This study supports numerous other studies that have for years linked household use of pesticides with elevated rates of childhood cancers. See [viii] Gold, E. et al., “Risk Factors for Brain Tumors in Children,” American Journal of Epidemiology 109(3): 309-319, 1979 and [ix] Lowengart, R. et al., “Childhood Leukemia and Parent’s Occupational and Home Exposures,” Journal of the National Cancer Institute 79:39, 1987.

For more complete information, also see Beyond Pesticides’ Facts and Figures: Children, Pesticides and Schools.

www.beyondpesticides.org/

Theorists may have unlocked the purpose for the appendix, the organ in the gut at the juncture of the large and small intestine, long thought useless. The theory calls upon observations and experiments done at Duke University Medical Center.

While not definitive, it seems that the purpose for the vestigial organ could be to repopulate the gut with beneficial bacteria after a catastrophic die-off. If the body has an exceptionally bad bout of food poisoning, diarrhea, cholera or otherwise purges the contents of the lower gut, the beneficial flora are eliminated as well.

The position of the appendix is such that it avoids the purge. The beneficial bacteria within the appendix can repopulate the gut prior to bad bacteria gaining a foothold. Some have compared it to “rebooting” the gut, which is a major part of all good holistic colon cleanse programs.

Surgeons are quick to point out that in a “modern industrial society” the purpose of the appendix is marginalized by advances in modern medicine. According to the CDC 300 to 400 Americans die from appendicitis each year out of the approximately 320,000 who are diagnosed with it. It is for this reason that the CDC and surgeons recommend having the appendix removed in the event of inflammation.

Professor Douglas Theobald of Brandies University says that the idea “seems by far the most likely” explanation, and it “makes evolutionary sense.”

This news could cause a less cavalier approach to the removal of other “useless” body parts. Professor Gary Huffnagle of the University of Michigan says, “I’ll bet eventually we’ll find the same sort of thing with the tonsils.”

According to Nicholas Vardaxis of the RMIT University noted that animals higher on the evolutionary scale “the more omnivorous animals become, then the smaller and less important the appendix becomes.” He points to the comparatively huge appendix of the koala, which consumes a diet of exclusively eucalyptus leaves.

About the author
Aaron Nye is a freelance writer who’s work revolves around intelligent research and “connecting the dots.”

www.newstarget.com

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Led by Dr. Benjamin Baechler, the Eniva Research and Development Team has pioneered industry-leading breakthroughs in liquid nutrient delivery.

While most supplements are only able to address one, maybe even two factors, the Eniva Research has developed a product they call Vibe. It provides an ALL-IN-ONE liquid answer for daily living.

Vibe contains FOUR powerful Blends in one bottle
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Vibe also has 4 flavors and formulas to suit specific metabolisms.

www.SOSaqueousNutrition.com
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Kathie Peterson
Home e-mail davekath@dticentral.com

Extreme is a good way to describe the diet that most people in America subsist on. Many people wouldn’t look at the standard American diet, and call it extreme; many would just call it normal. But if you look at the diet close-up, we can see that it is pretty extreme, and certainly not healthy.

The Standard American Diet usually consists of a myriad of processed carbs (cereals, breads, pasta, cookies, cakes etc.), processed meat products, and a few fruits and veggies. What you eat is the foundation of your health – so what is in this diet?

This diet is high in many things, most of which your body doesn’t really need. It is full of hydrogenated oil, high fructose corn syrup, phytic acid, acrylamide, sodium nitrate, monosodium glutamate (MSG) and lacking in basic essentials such as vitamins, minerals.

Hydrogenated oil causes a host of problems. It contributes to cancer, heart disease and obesity. A recent study showed that monkey fed these oils gained a significant amount of fat around the abdomen, even though they were not fed in such excess as to warrant fat gain. This is bad! Fat gain without consuming extra calories, and around the worst place on the body to gain it too, is one of the worst things for your health. We also know that trans fat boosts women’s infertility by 70%, if you consume it for 2% of your total calories. For someone on a 2000 calories a day diet, that is only about 4 grams of fat. And 4 grams of fat is not a lot! You could get that much in one donut, or a small serving of fries.

High fructose corn syrup raises blood sugar levels quickly. There are links to the consumption of high fructose corn syrup to type II diabetes and heart disease. It provides no nutritional value, and is the ubiquitous sweetener for foods that are known as “empty calories.”

Phytic acid has been proven to be an “anti-nutrient.” It is in all grains, nuts and seeds that have not been soaked and dried first. If you are eating boxes of food that are grain based, not only are you eating something that has no nutrition, you are also eating something that will readily take nutrients from you.

Acrylamide C3H5NO

If you eat anything with carbohydrates heated to a high temperature, you are eating acrylamide. The United States Environmental Protection Agency has stated that possible short-term effects of ingesting acrylamide are damage to the nervous system, weakness and incoordination in the legs. The possible long-term effects are damage to the nervous system, paralysis, and cancer. Acrylamide in fried or baked goods is produced by the reaction between asparagine and reducing sugars or reactive carbonyls. Browning during baking, frying or deep-frying or over-cooking of foods will produce acrylamides. Acrylamides can also be created during microwaving.

Sodium Nitrate NaNO2

Consumption of processed meats has been linked to cancer (colon, breast, prostate and pancreas). The Material Safety Data Sheet (MSDS) for sodium nitrate states that ingestion in the pure form could cause gastroenteritis and abdominal pains. Other symptoms may include dizziness, bloody diarrhea, convulsions, and collapse; and chronic exposure can cause methemoglobinemia. This happens in some individuals when bacteria in the stomach convert the nitrate to nitrite. Nausea, vomiting, dizziness, rapid heartbeat, irregular breathing, convulsions, coma, and death can occur should this conversion take place. If you truly don’t want to give up your bacon, salami or whatever there is a way to fight the harm that sodium nitrate can inflict on your body. You have to consume large doses of vitamins C and E before you eat something with sodium nitrate in it. These wonderful vitamins inhibit the conversion of sodium nitrate to the carcinogenic form, nitrosamines.

Monosodium Glutamate (MSG) is in a class of chemicals known as excitotoxins. Excitotoxins, like MSG, introduced to the body in high doses have been shown in animal studies to cause damage to areas of the brain unprotected by the blood-brain barrier. A variety of chronic diseases can arise out of this neurotoxicity. In other animal research, MSG has been shown to indirectly cause obesity. According to laboratory studies, the chemical does this by downregulating hypothalamic appetite suppression which increases the amount of food animals consume. This is another universal ingredient and can be found under names such as hydrolyzed yeast, torula yeast and autolyzed yeast.

Unfortunately, the Standard American Diet is full of packaged foods. Most packaged foods have virtually no nutritional value! They are pretty packages housing calories. If this is all you eat, then you are on the fast track to being overfed, and under nourished. I know that we are told that we should be eating lots of grain products. Eat up. But a diet recommendation like that is ignoring the true science out there telling us that insulin spikes, phytic acid, acrylamide and the negative immune system responses we get from eating cooked food doesn’t mean a thing. We don’t fully understand what happens in the body with all these extras - the synergistic effects are simply not known. Eating a diet rich in refined carbohydrates and processed meat products is a sure fire way to walk the path of disease.

There are real health advocates that teach the right way to eat. Avoiding all those unwanted extras most people get by eating the Standard American Diet takes a little drive but it is worth it. Reduce or eliminate refined carbs and go for whole, sprouted grains instead; and use them sparingly. Or replace those carbohydrates with amaranth, buckwheat, millet or quinoa. Chose raw fats - found in extra virgin olive oil, virgin coconut oil or the fats found in raw avocados. The food you eat should be colourful and vibrant! Most people do not get the recommended number of fruits and vegetables in their diet; don’t be one of those people. Recent studies show that if we eat broccoli and tomatoes together, the health benefits are amplified. You get more results eating these foods together than if you ate them in isolation – so go for a lot of colour on your plate. Leave “SAD” behind, and build a foundation of health and happiness!

About the author
Sarah is a Chemical and Materials Engineer by education. Through years of focused self-study, she has come to see the benefit of whole food nutrition and allowing the body to heal itself. A Field Center Certified Facilitator, Sarah is passionate about being helpful to others, in any venue, in their quest for a better life.

www.newstarget.com

www.bodymindspiritdirectory.org