Monday, December 21, 2009
Monday, December 14, 2009
Wednesday, December 9, 2009
3,400 NY soldiers heading to Afghanistan
Fort Drum soldiers will go in first wave
Updated: Monday, 07 Dec 2009, 6:31 PM EST
Published : Monday, 07 Dec 2009, 6:31 PM EST
WASHINGTON D.C. - The first wave of President Barack Obama's new Afghanistan surge will add about 16,000 U.S. troops who got their orders over the past few days, the Pentagon announced Monday.
About 1,500 Marines from Camp Lejeune in North Carolina will leave for Afghanistan later this month, Pentagon spokesman Bryan Whitman told reporters. He would not be precise about when those troops arrive, but military sources have said the first forces are expected on the ground by Christmas.
After the first of the year, the Marines begin sending another 6,200 from Lejeune, Whitman said, and 800 from Camp Pendleton in California.
The Army will also begin sending in the first of its forces - a training brigade from Fort Drum with about 3,400 members. Whitman said about 4,100 support forces from various places will also deploy early next year.
Defense Secretary Robert Gates signed the deployment orders last week. They cover a little more than half the 30,000 additional troops approved by Obama as part of an overhauled war plan announced last week.
The overhaul followed three months of deliberations about whether and how much to expand on an already record U.S. fighting force of about 70,000.
Not covered in Monday's announcement are the expected deployments of two Army brigades from Fort Campbell in Kentucky. Those and additional training or support units are expected to be announced in a second wave of orders in the coming weeks.
Adm. Mike Mullen, chairman of the Joint Chiefs of Staff, was visiting Fort Campbell and Camp Lejeune on Monday to speak to troops expected to deploy as part of the new strategy.
Updated: Monday, 07 Dec 2009, 6:31 PM EST
Published : Monday, 07 Dec 2009, 6:31 PM EST
WASHINGTON D.C. - The first wave of President Barack Obama's new Afghanistan surge will add about 16,000 U.S. troops who got their orders over the past few days, the Pentagon announced Monday.
About 1,500 Marines from Camp Lejeune in North Carolina will leave for Afghanistan later this month, Pentagon spokesman Bryan Whitman told reporters. He would not be precise about when those troops arrive, but military sources have said the first forces are expected on the ground by Christmas.
After the first of the year, the Marines begin sending another 6,200 from Lejeune, Whitman said, and 800 from Camp Pendleton in California.
The Army will also begin sending in the first of its forces - a training brigade from Fort Drum with about 3,400 members. Whitman said about 4,100 support forces from various places will also deploy early next year.
Defense Secretary Robert Gates signed the deployment orders last week. They cover a little more than half the 30,000 additional troops approved by Obama as part of an overhauled war plan announced last week.
The overhaul followed three months of deliberations about whether and how much to expand on an already record U.S. fighting force of about 70,000.
Not covered in Monday's announcement are the expected deployments of two Army brigades from Fort Campbell in Kentucky. Those and additional training or support units are expected to be announced in a second wave of orders in the coming weeks.
Adm. Mike Mullen, chairman of the Joint Chiefs of Staff, was visiting Fort Campbell and Camp Lejeune on Monday to speak to troops expected to deploy as part of the new strategy.
Tuesday, December 8, 2009
New Carol by Bill Ward
This is a lovely Christmas song with a slide show of paintings of angels and the Nativity. Bill Ward and the Doerfels perform one of Bill's compositions, The Angels Said It True. This is a cut from the CD ,The Christmas Sessions, which is already on sale on CD Baby. Proceeds from each purchase will help benefit Project Chacocente, an organization which exists to help the extremely poor in Nicaragua. Buy this CD:
http://www.cdbaby.com/cd/bwarddoerfels
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Christmas Sessions, a recording released last year by Bill Ward and the Doerfels, will be featured as a live performance at a series of specials throughout WNY this holiday season. The project features all original Christmas songs written by Ward, and was recorded by him and the popular touring family band last winter. The specials will performed live this season by Ward, a veteran Western New York singer/song-writer, and two other well-known area performers.
While the Doerfels won't be there in person, Ward has enlisted the help of Amanda Barton and Matt Homan to present at least three performances prior to Christmas. The CD is already on sale, and proceeds from each purchase will help benefit Project Chacocente, an organization which exists to help the extremely poor in Nicaragua. The recording will also be available at the concerts.
Ward is a respected Chautauqua artist, having performed throughout the country for nearly four decades. A community developer and promoter, he founded and organizes the Mayville Bluegrass Festival, and was recognized by the Chautauqua County Music Hall of Fame as Promoter of the Year in 2007. It was that same year that he was inducted in the Hall.
Homan is a relative newcomer to the WNY music scene, but has made an impact. Forming the Haybalers in 2006, he quickly became a mover and shaker in the local acoustic music scene. He is now the leader of the Bluegrass Disciples, a virtual 'who's who' of WNY bluegrass musicians.
Barton is, at her young age, the reigning queen of Southern Tier acoustic music. Her sweet, smoky vocals and touch-perfect fiddle playing with groups like Big Leg Emma, the Steve Johnson Band, and now her own band, Zamira, have long been a favorite of many, many fans.
The Christmas Sessions performances will be held at the following locations:
Nov. 29 - Busti Federated Church, 6:30 p.m.
Dec. 2 - Hurlbut Memorial Community Church Vespers, Chautauqua, 6 p.m.
Dec. 6 - Christ First Church, Jamestown, 6:30 p.m.
For more information on the recording or performance locations, visit billwardband.com or call 753-2800. To learn about Project Chacocente, visit outofthedump.org.
Tuesday, December 1, 2009
The Truth About Unfermented Soy and Its Harmful Effects
(NaturalNews) With vegetarianism gaining increasing popularity from the 1970's, reaching its peak in the 1990's, soy has emerged as a 'near perfect' food, with supporters claiming it can provide an ideal source of protein, lower cholesterol, protect against cancer and heart disease, reduce menopausal symptoms, and prevent osteoporosis - among many other things. It seems like a good thing - or is it really?
How did such a 'healthy food' emerge from a product that in 1913 was listed in the U.S. Department of
Agriculture (USDA) handbook not as a food but as an industrial product?
According to lipid specialist and nutritionist Mary Enig, PhD, "The reason there's so much soy in America is because the soy industry started to plant soy to extract the oil from it and soy oil became a very large industry." There was a lot of soy oil and with it came a lot of soy protein residue as a left over by-product, and since they couldn't feed it to the animals, except in small amounts, they had to find another big market which, of course, was human consumption.
This excess soy production and its protein residue was the motivation for the multi-million dollars spent on advertising and intense lobbying of the Food and Drug Administration (FDA), which resulted in about 74 percent of U.S. consumers believing that soy products are healthy. Australia has traditionally prided itself as being a dairy consuming nation, due to the fact that we have such abundant supply of cattle. However, lactose intolerance is becoming a health concern recognised by the medical profession; accordingly, soy is becoming very popular as an alternative to dairy, following in the footsteps of US consumers in believing that all soy-based products have health benefits. In reality, the research that has concluded that all soy products are healthy is far from accurate, and very much skewed by economic motives.
Let's examine why soy products are far from healthy:
For greater clarity, soy products are classified into two main groups: fermented and unfermented. There are also another two sub-groups: organic and Genetically Modified (GM). The GM soy is to be avoided at all costs, as the hazards of GM are some of the worst innovations of modern day bio-technology. Not only are all GM products unhealthy to humans and animals but also to the normal plants that grow in the surrounding area, due to the natural process of winds causing cross-pollination, resulting in mutated species of what were once natural variations of plants. This topic is too vast to cover in this article but for more research, visit (http://www.non-gm-farmers.com) .
The unfermented soy category is a most problematic one. It includes soy products, such as tofu, bean curd, all soy milks, soy infant formulae, soy protein powders and soy meat alternatives, such as soy sausages/veggie burgers, made from hydrolysed soy powder.
So what is wrong with unfermented soy products?
Soy belongs to the family of legumes. Other members of the legume family include beans - such as adzuki, red kidney, navy, barlotti, etc., as well as chickpeas. Peanuts are included as well, as they are technically not a nut but a legume. All legumes and whole-grains - such as, rice, barley, oats, wheat and rye - contain amounts of phytic acid. Being a legume, soy contains a high amount of phytic acid. So, what's wrong with phytic acid? A number of things - yet, in some cases, phytic acid can also be beneficial.
Phytic acid's structure gives it the ability to bind minerals, proteins and starch, and results in lower absorption of these substances. Hence, phytic acid, in large amounts, can block the uptake of essential minerals, like calcium, magnesium, copper, iron, and especially zinc in the intestinal tract. Soy also inhibits the uptake of one of the most important minerals needed for growth and metabolism, iodine, which is used by the thyroid gland in the production of thyroid hormones.
However, for non-vegetarian men, phytic acid may prove to be quite helpful, due to its binding/chelating ability with minerals.
Since a large percentage of non-vegetarian adult males have excess iron, phytic acid would be helpful to them by binding the excess iron. But we need to bear in mind phytic acid will simultaneously bind other minerals, such as calcium, magnesium and zinc. In the case of children and menstruating women, the phytic acid in soy can be a serious negative, as women and children need iron. In women, iron is needed to replace the loss during their menses and in children iron is required for growth and development.
Apart from the phytic acid-related phenomena, there are additional factors that make soy an unhealthy choice.
Soy:
* contributes to thyroid disorder, especially in women
* promotes kidney stones
* weakens the immune system
* contributes to food allergies and digestive intolerance
Perhaps the most disturbing of soy's ill effects on health has to do with its phytoestrogens, which can mimic the effects of the female hormone, oestrogen. These phytoestrogens have been found to have adverse effects on various human tissues, and drinking only two glasses of soy milk daily for one month has enough of the chemical to alter a woman's menstrual cycle.
Soy is particularly problematic for infants and it would be very wise to avoid giving them soy-derived products, since it has been estimated that infants who are exclusively fed soy formula receive the equivalent of five birth control pills worth of oestrogen every day. Check out (www.westonaprice.org) to find some alarming research and statistics on what can go wrong when infants and children are regularly fed soy formula.
In order to derive some benefit from soy, consuming only fermented soy products - such as organic miso (mugi barley and genmai miso are the best), organic tempeh, soy sauce or tamari and natto - is the way to do it. This is because the phytic acid, which is inherent in soy beans, has been neutralized in the process of fermentation. Consuming fermented soy is very beneficial in recolonizing the friendly bacteria in the large intestine, which neutralizes the 'unfriendly' bacteria and allows for greater general assimilation of foods and nutrients.
So, fermented soy is of benefit and unfermented soy is not. It is not only soy that needs to be fermented but whole-grains as well. In fact, grains (apart from millet, buckwheat and couscous) and legumes are best consumed after soaking them for 48-72 hours prior to cooking, which allows fermentation to take place. The soaking of grains and beans is also advocated in the principles of macrobiotics, which is very popular amongst vegetarians. Yet many vegetarian restaurants do not have time or forget to incorporate this very important process in their vegetarian cooking and thus people who regularly eat out at vegetarian restaurants might develop severe mineral deficiencies due to the large consumption of phytic acid in their diet.
Another common fallacy is that soy foods couldn't possibly have a downside because Asian cultures eat large quantities of soy every day and consequently remain free of most western diseases. In reality, the people of China, Japan and other Asian countries eat very little soy. The soy industry's own figures show that soy consumption in China, Indonesia, Korea, Japan and Taiwan ranges from 10 to 90 grams per day. That is grams of soy food, not grams of soy protein alone. Compare this with a cup of tofu (250 grams) or soy milk (240 grams). Many Americans and Australians today would be consuming a cup of tofu and a couple of glasses of soy milk every day. They might also add veggie burgers to this, thinking they are getting their much needed protein intake. Infants on soy formula are probably the most disadvantaged, as that is their main source of nutrition and they ingest large amounts of soy relative to their body weight. Often the side effects are not noticed but, as they are growing up, runny noses, frequent colds, irritability, severe sugar cravings and food intolerance develop.
The summary below outlines the adverse effects of unfermented soy products:
* Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
* Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
* Soy phytoestrogens are potent anti-thyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
Soy foods increase the body's requirement for vitamin D.
* Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
* Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
* Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
Source: (www.westonaprice.org)
In contrast, consuming organic fermented soy products is quite beneficial. Consuming even small amounts of unfermented soy on a regular basis could cause some adverse effects in our body. Next time you consider drinking soy milk; perhaps instead consider oat milk, coconut milk or goat's milk. Some people who are allergic to dairy can tolerate goat milk and goat cheese products in small quantities. Replacing soy and regular milk with these alternatives allow us to enjoy our beverages and cereals without harming our health.
References:
(http://www.phytochemicals.info/phyt...)
(http://www.westonaprice.org/soy/ind...)
Whole Soy Story: The Dark Side of America's Favourite Health Food by Kaayla Daniel (http://www.mothering.com/articles/g...)
How did such a 'healthy food' emerge from a product that in 1913 was listed in the U.S. Department of
Agriculture (USDA) handbook not as a food but as an industrial product?
According to lipid specialist and nutritionist Mary Enig, PhD, "The reason there's so much soy in America is because the soy industry started to plant soy to extract the oil from it and soy oil became a very large industry." There was a lot of soy oil and with it came a lot of soy protein residue as a left over by-product, and since they couldn't feed it to the animals, except in small amounts, they had to find another big market which, of course, was human consumption.
This excess soy production and its protein residue was the motivation for the multi-million dollars spent on advertising and intense lobbying of the Food and Drug Administration (FDA), which resulted in about 74 percent of U.S. consumers believing that soy products are healthy. Australia has traditionally prided itself as being a dairy consuming nation, due to the fact that we have such abundant supply of cattle. However, lactose intolerance is becoming a health concern recognised by the medical profession; accordingly, soy is becoming very popular as an alternative to dairy, following in the footsteps of US consumers in believing that all soy-based products have health benefits. In reality, the research that has concluded that all soy products are healthy is far from accurate, and very much skewed by economic motives.
Let's examine why soy products are far from healthy:
For greater clarity, soy products are classified into two main groups: fermented and unfermented. There are also another two sub-groups: organic and Genetically Modified (GM). The GM soy is to be avoided at all costs, as the hazards of GM are some of the worst innovations of modern day bio-technology. Not only are all GM products unhealthy to humans and animals but also to the normal plants that grow in the surrounding area, due to the natural process of winds causing cross-pollination, resulting in mutated species of what were once natural variations of plants. This topic is too vast to cover in this article but for more research, visit (http://www.non-gm-farmers.com) .
The unfermented soy category is a most problematic one. It includes soy products, such as tofu, bean curd, all soy milks, soy infant formulae, soy protein powders and soy meat alternatives, such as soy sausages/veggie burgers, made from hydrolysed soy powder.
So what is wrong with unfermented soy products?
Soy belongs to the family of legumes. Other members of the legume family include beans - such as adzuki, red kidney, navy, barlotti, etc., as well as chickpeas. Peanuts are included as well, as they are technically not a nut but a legume. All legumes and whole-grains - such as, rice, barley, oats, wheat and rye - contain amounts of phytic acid. Being a legume, soy contains a high amount of phytic acid. So, what's wrong with phytic acid? A number of things - yet, in some cases, phytic acid can also be beneficial.
Phytic acid's structure gives it the ability to bind minerals, proteins and starch, and results in lower absorption of these substances. Hence, phytic acid, in large amounts, can block the uptake of essential minerals, like calcium, magnesium, copper, iron, and especially zinc in the intestinal tract. Soy also inhibits the uptake of one of the most important minerals needed for growth and metabolism, iodine, which is used by the thyroid gland in the production of thyroid hormones.
However, for non-vegetarian men, phytic acid may prove to be quite helpful, due to its binding/chelating ability with minerals.
Since a large percentage of non-vegetarian adult males have excess iron, phytic acid would be helpful to them by binding the excess iron. But we need to bear in mind phytic acid will simultaneously bind other minerals, such as calcium, magnesium and zinc. In the case of children and menstruating women, the phytic acid in soy can be a serious negative, as women and children need iron. In women, iron is needed to replace the loss during their menses and in children iron is required for growth and development.
Apart from the phytic acid-related phenomena, there are additional factors that make soy an unhealthy choice.
Soy:
* contributes to thyroid disorder, especially in women
* promotes kidney stones
* weakens the immune system
* contributes to food allergies and digestive intolerance
Perhaps the most disturbing of soy's ill effects on health has to do with its phytoestrogens, which can mimic the effects of the female hormone, oestrogen. These phytoestrogens have been found to have adverse effects on various human tissues, and drinking only two glasses of soy milk daily for one month has enough of the chemical to alter a woman's menstrual cycle.
Soy is particularly problematic for infants and it would be very wise to avoid giving them soy-derived products, since it has been estimated that infants who are exclusively fed soy formula receive the equivalent of five birth control pills worth of oestrogen every day. Check out (www.westonaprice.org) to find some alarming research and statistics on what can go wrong when infants and children are regularly fed soy formula.
In order to derive some benefit from soy, consuming only fermented soy products - such as organic miso (mugi barley and genmai miso are the best), organic tempeh, soy sauce or tamari and natto - is the way to do it. This is because the phytic acid, which is inherent in soy beans, has been neutralized in the process of fermentation. Consuming fermented soy is very beneficial in recolonizing the friendly bacteria in the large intestine, which neutralizes the 'unfriendly' bacteria and allows for greater general assimilation of foods and nutrients.
So, fermented soy is of benefit and unfermented soy is not. It is not only soy that needs to be fermented but whole-grains as well. In fact, grains (apart from millet, buckwheat and couscous) and legumes are best consumed after soaking them for 48-72 hours prior to cooking, which allows fermentation to take place. The soaking of grains and beans is also advocated in the principles of macrobiotics, which is very popular amongst vegetarians. Yet many vegetarian restaurants do not have time or forget to incorporate this very important process in their vegetarian cooking and thus people who regularly eat out at vegetarian restaurants might develop severe mineral deficiencies due to the large consumption of phytic acid in their diet.
Another common fallacy is that soy foods couldn't possibly have a downside because Asian cultures eat large quantities of soy every day and consequently remain free of most western diseases. In reality, the people of China, Japan and other Asian countries eat very little soy. The soy industry's own figures show that soy consumption in China, Indonesia, Korea, Japan and Taiwan ranges from 10 to 90 grams per day. That is grams of soy food, not grams of soy protein alone. Compare this with a cup of tofu (250 grams) or soy milk (240 grams). Many Americans and Australians today would be consuming a cup of tofu and a couple of glasses of soy milk every day. They might also add veggie burgers to this, thinking they are getting their much needed protein intake. Infants on soy formula are probably the most disadvantaged, as that is their main source of nutrition and they ingest large amounts of soy relative to their body weight. Often the side effects are not noticed but, as they are growing up, runny noses, frequent colds, irritability, severe sugar cravings and food intolerance develop.
The summary below outlines the adverse effects of unfermented soy products:
* Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
* Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
* Soy phytoestrogens are potent anti-thyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
Soy foods increase the body's requirement for vitamin D.
* Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
* Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
* Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
Source: (www.westonaprice.org)
In contrast, consuming organic fermented soy products is quite beneficial. Consuming even small amounts of unfermented soy on a regular basis could cause some adverse effects in our body. Next time you consider drinking soy milk; perhaps instead consider oat milk, coconut milk or goat's milk. Some people who are allergic to dairy can tolerate goat milk and goat cheese products in small quantities. Replacing soy and regular milk with these alternatives allow us to enjoy our beverages and cereals without harming our health.
References:
(http://www.phytochemicals.info/phyt...)
(http://www.westonaprice.org/soy/ind...)
Whole Soy Story: The Dark Side of America's Favourite Health Food by Kaayla Daniel (http://www.mothering.com/articles/g...)
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About Me
- Gimmer
- I grew up in Chautauqua County, NY. I graduated from Edinboro University of Pennyslvania in 1981 with a BFA in Jewelry and Metalworking. I have been married 31 years. I currently run a small business with my husband. We both enjoy the outdoors and animals a great deal and live on a tiny farm in Western, NY.
