“Mushrooms say oil spills be gone!”

Researcher Paul Stamets says mushrooms can eat oil spills and rid the world of toxins.

For more than a decade, mycologist, inventor and researchers Paul Stamets has known

that mushrooms eat oil. Now he has to learn how to do it on a larger scale and get the US government’s blessing.

After the Deep Water Horizon explosions last year, the EPA contacted him several times to request a proposal. They wanted to understand how mycoremediation—the reduction of toxic compounds into harmless ones by fungi—could work as a component of their cleanup strategy for the spill.

Stamets calls fungi the “interface organisms between life and death” because they specialize in breaking indigestible substances down into smaller particles that other living things can use as nutrients.

In fact, polishing the public image of fungus may be more important for Stamets than any decision to bring mushrooms to the Gulf spill. This is because he sees human partnership with fungi as essential to the broader project of creating a sustainable society. Like most other environmentalists, Stamets believes our society is hurting the earth and that the consequences of this damage will be severe. But he differs from the others in his conviction that fungi are the key to repairing that damage, healing the planet and accepting decay as part of nature as well.

Stamets calls fungi the “interface organisms between life and death” because their mic specialize in breaking indigestible substances down into smaller particles that other living things can use as nutrients. It is this ability to digest complex organic compounds that makes fungi so promising for cleaning up oil.

 

Stamets first tested the fungal appetite for oil in 1997, when he teamed up with researchers at the Pacific Northwest National Laboratory to provide fungi for several lab-based experiments. The team selected mycelial strains and set them loose on diesel-contaminated soil.

After eight weeks, they found that the fungi had removed 97 percent of polycyclic aromatic hydrocarbons (PAHs)—heavy chemicals within oil that other forms of remediation had consistently failed to break down.

The next year Washington State Department of Transportation joined with Stamets and the Battelle Marine Science Laboratory to research the most effective bio-safenmethods for cleaning up a maintenance yard contaminated with diesel fuel. Workers scooped piles of the toxic soil onto tarps, and each of several piles were inoculated with, either with a form of oil-eating bacteria or with Stamets’  oyster-mushroom mycelia and wood chips mix.

There were also several control patches of soil.

Results showed that his patches were teeming with huge oyster mushrooms feasting happily on the diesel compounds while destroying more than 95 percent of the PAHs and the mushrooms were also free of any petroleum products. The control and the bacteria patches, were dead, dark, and stinky and the diesel compounds remained.

Because the contamination in the soil patches was very uneven,  it was difficult to measure the precise concentration of contaminants both before and after remediation. However, researchers at the Department of Transportation eventually declared the fungi-cleansed soil pure enough to use for landscaping purposes along the highways of Washington. And in the years since, Stamets’s findings have been replicated by many other researchers, and further study has shown that various types of fungi are able to partially or fully detoxify oil and pesticides.  T^he fungi have also been successful at breaking down depleted uranium from anti-tank shells by allowing it to bond with phosphates to form a more stable mineral.

Since the Deepwater Horizon spill in April 2010, Stamets has been testing his oyster mushrooms for tolerance to salt water and sun in preparation for a gig off the coast of Texas or Louisiana. So far, he’s managed to isolate a strain that can tolerate the salinity of Puget Sound, which is only slightly less than that of the Gulf. And he’s found ways to float the mushrooms cheaply on hemp “mycobooms” filled with straw and mycelia from which the mushrooms can metabolize oil on the surface of the sea.

Stamets has discovered is that the enzymes and acids that mycelium produces to decompose this debris are superb at breaking apart hydrocarbons – the base structure common to many pollutants. So, for instance, when diesel oil-contaminated soil is inoculated with strains of oyster mycelia, the soil loses its toxicity in just eight weeks

Creative solutions under pressure

Stamets says this new research is “very cool and unlikely to have been discovered if it were not for this disaster.” He believes it will be used in the near future and has applied for a provisional patent to prevent oil companies from stealing the research.

(Most likely the oil companies would not want to spend their profits on solutions, but maybe you could try using mushrooms to clean up any small oil soil caused by your car  or truck..- Editor’s note)

Stamets says he would be happy to share it for free

with affected communities in the Gulf of Mexico.

Six ways mushrooms can save the world.

Excerpts courtesy of  http://bit.ly/lLQtR2

Image courtesy of  http://bit.ly/m7U7s3

“German bologna recall for slow recooking time”

New York Firm Recalls Bologna Products Due To a Processing Deviation and Possible Contamination with Staphylococcus aureus Enterotoxin
Recall Release CLASS I RECALL
FSIS-RC-018-2011 HEALTH RISK: HIGH

WASHINGTON, March 9, 2011 – Zweigle’s Inc., a Rochester, N.Y., establishment, is recalling approximately 2,997 pounds of bologna products that may be contaminated with Staphylococcus aureus enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall: [View Label (PDF Only)]

  • Cases containing two 10-pound packages of “PRICE CHOPPER German Brand Bologna Made With Pork & Chicken.”

Each 10-pound package bears establishment number “EST. 5333” within the USDA mark of inspection. The products were produced on Jan. 5, 2011, and packaged on Jan. 7, 2011. Each package also bears a white sticker including the package code “007” and a use-by date “03/08/11.” The products were shipped to a distribution center in New York. When available, the retail distribution list(s) will be posted on FSIS’ website at www.fsis.usda.gov/
FSIS_Recalls/Open_Federal_Cases/index.asp
.

After discovering a malfunction with its smokehouse, the plant recooked the bologna products and shipped them to the distribution center. During routine inspection activities, FSIS discovered that the time delay in recooking the product created an environment allowing potential production of Staphylococcus aureus enterotoxin. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers and media with questions about the recall should contact the company’s Chief Operating Officer, Kevin Salva, at (585) 546-1740.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

#
Retail Distribution List (PDF Only)

Last Modified: March 9, 2011

USDA Recall Classifications
Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

Excerpts courtesy of  http://1.usa.gov/h0B8WU

Image courtesy of  http://bit.ly/i3swsT

“Not so natural Boca burgers”

BOCA Burgers Admits It Uses Genetically Engineered Ingredients to Organic Consumers Association (OCA)

“It’s a fact that much of the high-quality soy grown in the U.S. has been genetically engineered, so the traditional BOCA line of soy-based products may contain ingredients derived from these crops.”

– BOCA’s Frequently Asked Questions

BOCA Burgers is a popular so-called “natural” brand of veggie burgers owned by Kraft Foods. Companies like Kraft work hand-in-hand with Monsanto to lace common foods with GM (Genetically Modified) ingredients, with absolutely no labeling nor safety-testing required, and in many cases market these products as “natural.” Kraft, North America’s largest food company, has perfected the art of turning genetically engineered crops and animals raised in factory farms on GMO feed and injected with Monsanto’s (now Elanco’s) rBGH into “food.”

While Kraft/BOCA claims to offer what they describe as “non-GMO” versions of its soy foods, these products are neither certified organic (organic prohibits GMOs) nor monitored by the Non-GMO Project, so it’s impossible to verify BOCA’s non-GMO claims. Likewise, Back to Nature, another so-called “natural” Kraft brand, claims that some of the corn and soy ingredients in their non-organic foods are “non-genetically engineered,” but these claims are not verifiable either.

Kraft Foods admitted it uses genetically engineered bovine growth hormone, saying, “We are not rejecting milk from BGH/BST supplemented herds.”

BGH/BST is the genetically modified Bovine Growth Hormone developed by Monsanto and now marketed by Eli Lilly. It was the first genetically modified organism to become part of the food supply.

It is well-known by federal regulators that GMO bovine growth hormone produces milk that is less nutritious, is contaminated with pus, and has elevated levels of IGF-1. Elevated levels of IGF-1 are correlated with increased rates of cancer.

Boca is a processed veggie patty.

These hearty patties combine wholesome grains, rice and veggies with gourmet ingredients. Warm one up and you’ll feel like you’re eating at your favorite bistro in minutes.

Tell Kraft you’ll be boycotting BOCA Burgers, Back to Nature products, or any Kraft products that aren’t certified as organic.

Take Action

 

Resources

Courtesy of  http://bit.ly/gwyF7Y

Courtesy of  http://bit.ly/fl0g8M

Image of  http://bit.ly/hvIbOW

“Big organics sell out to Monsanto for $$$”

Having trouble deciphering labels organic, certified organic or natural?

After a 12-year battle to keep Monsanto’s Genetically Engineered (GE) crops from contaminating the nation’s 25,000 organic farms and ranches, America’s organic consumers and producers have been sold out!

The Organic Giants lead by Whole Foods Market, Organic Valley, and Stonyfield Farm, have decided to surrender to Monsanto!  Don’t buy from them.

Top executives from these companies have publicly admitted that they no longer oppose the mass commercialization of GE crops, such as Monsanto’s controversial Roundup Ready alfalfa, and are prepared to sit down and cut a deal for “coexistence” with Monsanto and USDA biotech cheerleader Tom Vilsack.

In a cleverly worded, but profoundly misleading email sent to its customers last week, Whole Foods Market, while proclaiming their support for organics and “seed purity,” gave the green light to USDA bureaucrats to approve the “conditional deregulation” of Monsanto’s genetically engineered, herbicide-resistant alfalfa.

“The policy set for GE alfalfa will most likely guide policies for other GE crops as well. True coexistence is a must.”   –  Whole Foods Market, Jan. 21, 2011

Beyond the regulatory euphemism of “conditional deregulation,” this means that WFM and their colleagues are willing to go along with the massive planting of a chemical and energy-intensive GE perennial crop, alfalfa; guaranteed to spread its mutant genes and seeds across the nation; guaranteed to contaminate the alfalfa fed to organic animals; guaranteed to lead to massive poisoning of farm workers and destruction of the essential soil food web by the toxic herbicide, Roundup; and guaranteed to produce Roundup-resistant superweeds that will require even more deadly herbicides such as 2,4 D to be sprayed on millions of acres of alfalfa across the U.S.

In exchange for allowing Monsanto’s premeditated pollution of the alfalfa gene pool, WFM wants “compensation.” In exchange for a new assault on farmworkers and rural communities (a recent large-scale Swedish study found that spraying Roundup doubles farm workers’ and rural residents’ risk of getting cancer), WFM expects the pro-biotech USDA to begin to regulate rather than cheerlead for Monsanto. In payment for a new broad spectrum attack on the soil’s crucial ability to provide nutrition for food crops and to sequester dangerous greenhouse gases (recent studies show that Roundup devastates essential soil microorganisms that provide plant nutrition and sequester climate-destabilizing greenhouse gases), WFM wants the Biotech Bully of St. Louis to agree to pay “compensation” (i.e. hush money) to farmers “for any losses related to the contamination of his crop.”

This merger would also silence the truth in labeling regulations in regard to true organic products. Please help.

Please help the blocking of this unhealthy merger and practices.

Excerpts courtesy of  http://bit.ly/hdBtBG

“Scientists unlock chocolate genes”

Don’t mess with Mother Nature
Researchers have found the genes that code for the production of the cocoa butter in Theobroma cacao, needed to make sweets, pharmaceuticals and cosmetics.
Studying the genes of Mother Nature’s finest crop cacao, researchers are finding ways to make the best chocolate in the world “better”. Better means, increased disease resistance and increased profitability to the grower.

Researchers have found genes that code for the production of cocoa butter, a substance highly prized in chocolate making, confectionery, pharmaceuticals and cosmetics. Most cocoa beans are already about 50 percent fat, but these 84 genes control not only the amounts fat produced, but quality of the cocoa butter.  Altering these genes might produce chocolate with better flavors, aromas and even “healthier” chocolate by influencing the production of flavonoids, natural antioxidants and terpenoids, hormones and pigments.
The team sequenced the DNA of a variety of Theobroma cacao, considered to produce the world’s finest chocolate. The Maya domesticated this variety of Theobroma cacao, Criollo, about 3,000 years ago in Central America, and it is one of the oldest domesticated tree crops. Today, many growers prefer to grow hybrid cacao trees that produce chocolate of lower quality but are more resistant to disease.
“Fine cocoa production is estimated to be less than 5 percent of the world cocoa production because of low productivity and disease susceptibility,” said Guiltinan, professor of plant molecular biology.
The researchers report in the current issue of Nature Genetics “consumers have shown an increased interest for high-quality chocolate made with cocoa of good quality and for dark chocolate, containing a higher percentage of cocoa, while also taking into account environmental and ethical criteria for cocoa production.”

Author: Mary Wolken, PhD., Ex. Dir CMA

Resources

Excerpts and Image courtesy of http://bit.ly/hrSLjG

“So sweet -plastic without petrochemicals”

The Sweetness of Biodegradable Plastics

A Tel Aviv University researcher is a new plastic made from corn starch and sugar. This plastic would be sustainable, biodegradable and are even tougher than those made from petrochemicals.

Now all that is needed is the catalyst to jump start the chemical reactions. Prof. Moshe Kol of Tel Aviv University’s School of Chemistry and his team are working with the University of Aachen in Germany and the University of Bath in England are working to make these “green” plastics stronger and more heat-resistant, allowing them to be used in a variety of ways, from the automotive industry to Starbucks coffee cups.

The type of plastic the partners are working on, polylactic acid or PLA, is a kind of biodegradable plastic made from renewable plant sources such as corn, wheat or sugarcane. It’s already used in bottles, bags, and film, and like polyester can even be woven into clothes.

He aims to make sustainable corn-based plastics complement or replace the petroleum-based plastics which can take a millenium to degrade, leaving harmful pollutants in the soil and in water. Corn-based plastic wouldn’t cause any adverse health effects and would be expected to biodegrade in a compost bin in a matter of months.

Resource

Excerpts courtesy of http://bit.ly/hp4odD

Image courtesy of  http://bit.ly/dZttMJ

“Mercury contamination in kids”

If women are pregnant, want to be pregnant or are nursing eating more than one or two servings a week of canned tuna, especially albacore tuna could be harmful to their health according to the United States Food and Drug Administration (FDA).

Tuna fish and other seafoods are packed with great nutrients such as omega-3’s, the B vitamins and lean protein. But lurking unseen is a toxic contaminant mercury that can affect brain development and the nervous system in young children. The number of children born witth mercury contamination is on the rise.

Buy your fish from the first list below not the last.

Lowest in mercury – You can enjoy two 6-oz servings per week

Anchovies, 
Butterfish, 
Calamari (squid), 
Caviar (farmed)
, King crab, 
Pollock, 
Catfish
, Whitefish, 
Perch (ocean), 
Scallops
, Flounder, 
Haddock, 
Hake
, Herring, 
Lobster (spiny/rock), 
Shad, 
Sole
, Crawfish/crayfish
, Salmon, 
Shrimp, 
Clams,
Tilapia
, Oysters, 
Sardines, 
Sturgeon (farmed), 
Trout (freshwater)

Below are a few of the cities that have  had trouble with toxic mercury levels in tuna:
Santa Cruz, CA,  San Diego, CA,  Destin, FL,  Long Island, N Y
Des Moines-Ames Corridor, Iowa   San Francisco Bay Area, CA
Mercury in Seafood: No Fair Warning.
Los Angeles, CA, San Diego, CA, Chicago, Il

Resources

For more information contactGotMercury.org

Image courtesy of  http://bit.ly/eOOfkj

“Go Mediterranean avoid plus girth”

Adherence to the healthy Mediterranean dietary patterns are key factors for avoiding the natural long-term yearly weight gain occurring during adulthood and with advancing age.
These are the findings of a research study after following 10,000 Spanish university graduates for six years. The average age of the students were 38 years The study found the average participant gained half a pound (0.24 kilograms) per year.
Those that strictly followed the Mediterranean plan were 10 percent less likely to become overweight or obese by the end of the study, and had 24 percent lower odds of packing on more than 11 pounds (5 kilograms) over the study’s first four years.

The Mediterranean dietary pattern focuses on fresh fruit and vegetables, olive oil, non processed grains, lean meat and fish. More weight might have been lost if non-virgin olive oil was used.  This foods combination approach causes less inflammation in the body.

Iris Shai of Ben Gurion University, in Israel, observed that people who follow the Mediterranean diet are likely to be more satiated by the high fiber content of a typical meal and tend to consume fewer “empty calories.”

Resources

Excerpts courtesy of    http://reut.rs/bkXxll

Image courtesy of   http://bit.ly/9JV21X

“Stop colds this season?”

The Human rhinovirus is the common cold. It enters through the nose and attaches itself to the surface cells (epithelial cells) in the nose or upper respiratory tract, then copies it self rapidly like a fax machine gone crazy. If the cells of the respiratory system becomes weakened through  emotional stress, too little water, accidents, poor food choices, lack of sleep, too little exercise .. the environment for your cells is challenged and often the body’s pH will become acidic. This allows the Rhino Virus to breed and spread inside your respiratory system.


How does it copy itself so fast?

The Human rhinoviruses enters the upper respiratory tract. and the virus inserts itself into another molecule called a receptor protein on the surface of a cell that is lining  the nose, throat or bronchi. The virus functions like a  key in the lock of a door. Once the virus locks itself to the receptor protein, it unlocks the cell and duplicates itself. The copy breaks away  to find another weakened cell to infect.

The infected cells do not enjoy being invaded, so they send out chemical distress signals called that activates the healing response in the form of immune cells that will come to the rescue of the inflamed cells and try to quell the inflammation.
Infection occurs rapidly, within 15 minutes of entering the respiratory tract. Over 50 per cent of individuals will experience symptoms within 2 days of infection. Only about 5 per cent of individuals have a cold after infection in less than 20 hours. Five percent of the people will take longer than four and a half days to exhibit the Rhino virus symptoms. It grow well at 32°C the temperature which is the normal temperature in the upper respiratory tract.

Symptoms of a cold may include a sore throat, runny nose, nasal congestion, sneezing and cough; sometimes accompanied by muscle aches, fatigue, malaise, headache, muscle weakness, or loss of appetite. Fever and extreme exhaustion are more usual in influenza. Children may have six to twelve colds a year. In the United States, the incidence of colds is higher in the autumn and winter, with most infections occurring between September to April. The seasonality may be due to the start of the school year, or due to people spending more time indoors (thus in closer proximity with each other),
Preventing the cold before it happens:

  • eating plenty of fruit.
  • exercising five or more days of the week cut the length and intensity of a cold from about five days in three-month period. Those that did little or no exercise colds lasted nine days in three months.
  • Feeling fit and being active cut the risk of having a cold by nearly 50%.
  • keep well hydrated
  • eat lots of fresh multicolored vegetable
  • get lots of sleep
  • do stress buster activities like deep breathing, meditation, dance
  • wash hands frequently

For more tips to get through the  fall and winter healthier than last year using natural medicines, sign up for our news letter.

Resources

Excerpts courtesy of  http://bbc.in/aT654e

Excerpts courtesy of  http://bit.ly/cfFrVG

Image courtesy of       http://bit.ly/9R85Lm

“1 secret to physical and emotional health and fitness- cook with love”

Where is your head when you cook? – CMA healthy living tip of the day

Remember the old expression “The way to a man’s heart is through his stomach?” How does this work?

Think about where your energy and feelings arre as you prepare a meal?

Do you just want to throw something -anything together to end the hunger churning in your stomach?

Are you resenting the fact that you are alone? Angry no one is helping you?  So  frustrated and scared that you may be fired and have to job search all over again?

Negative, nervous charged feelings are the  fastest way to ruin a quality meal for yourself and your family.

The Secret to mental and emotional health and fitness is in the energy you cook

Your mental/emotional state is transferred to your food when you prepare your meal. So if you are upset or if the person(s) that put together your processed or restaurant food was upset then that is the energy you are eating. Negative, stress out, nervous, fearful, combative angry  energy depletes your ability to get up and love your life and enjoy it to the fullest.

Raising the energy of your food.

When you prepare your food put some relaxing uplifting music on or chant.
Cook the food lightly without killing it.
Serve your meal in a quiet spot away from TV or computer.
Give thanks for the whole, healthy food you are blessed to eat.
Chew each bit thoroughly.
Drink liquids before or after a meal so you get maximum use out of your digestive enzymes.

Cooking with love with energize your food, your health and the increase in vitality and gratitude with fill your world with more energy and peace.

Join us today as we enjoy being healthy, happy and having more energy to improve our world.

Free membership if you sign up today. -a limited time offer.

Be well.
M. Wolken is the Editor and Exec. Director of Complementary Medicine Association (CMA) copyrighted 2010. She has been helping people to better health naturally for 40 years.

Image courtesy of  http://bit.ly/dlQIsW

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