Is your Sunscreen bad for you? Scientists discuss Cancer & Sunscreen

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According to a June 2014 article featured in The Independent (UK), a major study conducted by researchers at the Karolinska Institute in Sweden found that women who avoid sunbathing during the summer are twice as likely to die as those who sunbathe every day.

The epidemiological study followed 30,000 women for over 20 years and “showed that mortality was about double in women who avoided sun exposure compared to the highest exposure group.”

Researchers concluded that the conventional dogma, which advises avoiding the sun at all costs and slathering on sunscreen to minimize sun exposure, is doing more harm than actual good.

That’s because overall sun avoidance combined with wearing sunscreen effectively blocks the body’s ability to produce vitamin D3 from the sun’s UVB rays, which is by far the best form of vitamin D.

In the USA, vitamin D deficiency is at epidemic levels. Ironically, vitamin D deficiency can lead to aggressive forms of skin cancer. A ground-breaking 2011 study published in Cancer Prevention Research suggests that optimal blood levels of vitamin D offers protection against sunburn and skin cancer. 

Additionally, vitamin D protects the body from diseases like multiple sclerosis, rickets (in the young), tuberculosis, inflammatory bowel disease, type 1 diabetes, inflammatory bowel disease, rheumatoid arthritis, systemic lupus erythematosus and Sjogren’s syndrome. 

According to the Vitamin D Council, researchers at the University of Alabama at Birmingham recently reported that “lack of sun exposure may lead to cognitive decline over time.

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A DISSIDENT DERMATOLOGIST

Bernard Ackerman, MD, (deceased 2008) was one of the world’s foremost authorities on the subject of skin cancer and the sun, sunscreens and melanoma skin cancer risks.

Below are Ackerman’s views excerpted from an article in The New York Times (July 20, 2004), titled “I BEG TO DIFFER; A Dermatologist Who’s Not Afraid to Sit on the Beach”:

The link between melanoma and sun exposure (dermatology’s dogma) is unproven.There’s no conclusive evidence that sunburns lead to cancer.There is no real proof that sunscreens protect against melanoma.There’s no proof that increased exposure to the sun increases the risk of melanoma. 

2000 Swedish study concluded that higher rates of melanoma occurred in those who used sunscreen versus those who did not.

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SUNSCREENS: CANCER-CAUSING BIOHAZARDS

Elizabeth Plourde, PhD, is a California-based scientist who authored the book Sunscreens – Biohazard: Treat as Hazardous Waste, which extensively documents the serious life-threatening dangers of sunscreens not only to people but to the environment as well.

Dr. Plourde provides proof that malignant melanoma and all other skin cancers increased significantly with ubiquitous sunscreen use over a 30-year period. She emphasizes that many sunscreens contain chemicals that are known carcinogens and endocrine-disrupting chemicals (EDC).

Environmentally, she notes: “In areas where there has been much exposure to ED [endocrine disrupting] chemicals, coral and other sea populations have died off and the prevalence of dual-sexed fish has risen.”

Dr. Plourde’s research on mice and sunscreen exposure also showed increases in both pup and maternal mortality as well as reproductive issues in subsequent generations.

Additionally, the book documents how sunscreen chemicals have polluted our water sources including oceans, rivers and municipal drinking water. Worse yet, testing revealed that 97% of Americans have sunscreen chemicals in their blood!

Dr. Plourde’s book also has a chapter on the importance of vitamin D3 to health, and she posits that the widespread vitamin D3 deficiency is linked to overuse of sunscreen combined with sun avoidance in general.

Credit: Real Farmacy

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Proper Nutrition in a Nutshell

Conquer Fire

Well, today I’ve decided that what I want to spend a little time writing about is food and nutrition in general. I’ve had many conversations with people that are looking to lose some weight, look healthier and feel healthier, but they just don’t seem to properly understand what a good healthy diet looks like. With the modern society that we live in, especially in North America, good information about proper eating can be hard to come by because so much is influenced by the profit of big corporations. So big corporations will always try to sell you on some miracle ingredient, fad diet or expensive supplement, and in the grocery stores, even the foods that are marketed as diet foods are not always the best choices for improving the health of your body.

So where do we begin?

Well, let’s start with the basics and cover the 3 macronutrients which we…

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Shrimp & Asparagus Pasta in a Lemon Caper Butter Sauce

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Pinch of Everything

I loosely followed three different recipes to make this dish and was very happy with how it turned out.

The first recipe was my inspiration: Shrimp Scampi Pasta with Asparagus (VIDEO Recipe)

Ingredients

½ lb spaghetti
1 lb (or 1 bundle) asparagus, rinsed
3 Tbsp butter, divided
3 Tbsp olive oil, divided
4 cloves garlic, minced (about 1½ Tbsp)
1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
Sea Salt and Pepper
¼ cup fresh lemon juice (from 1 large or 2 small lemons)
⅓ cup fresh parsley, finely chopped
1 Tbsp grated lemon zest
Grated Parmesan to serve

Instructions

Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.

Trim asparagus to remove…

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The unhealthy stigma about healthy eating

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Berries and Stitches

Everybody who likes to eat healthily, or has specific dietary requirements knows the situation: you’re out with friends, they decide to get a takeaway, and you, with your ‘fussy’ eating, are left wondering what you’re going to do for your meal. Of course, there’s nothing wrong with having the occasional takeaway, but if you’re anything like me, a processed, stodgy meal does not appeal (I’m more into chocolate than burgers).

Unfortunately, there’s a sort of stigma around eating healthily, that you wouldn’t expect to find today, but most people have probably experienced it. Eating healthily is different to being on a diet; it’s a lifestyle, and what I think most people misunderstand is that most of the time, you would rather have that delicious salad from your favourite coffee shop, than fried chicken or a burger from your local takeaway. Personally, I have no specific dietary requirements, I’m not vegan…

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Creamy Pesto Pasta Primavera With Shrimp (BLW Contributor)

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On a recent Rachael Ray Show with guest Emeril Lagasse, they made a pasta primavera with saffron cream featuring one of my favorite vegetables, asparagus. Asparagus is in its seasonal prime right now and looking its glorious best; skinny smooth stalks and tight heads with no signs of flowering or wilting. And if the sight of gorgeous asparagus isn’t enough, Rachael gives it even more sex appeal by cutting it on a bias! The audience swoons…

When I attended public school back in the Jurassic Period, we had enough time in the day to take elective classes in art and music. During the ceramics chapter, my art teacher tasked us with making our favorite food out of clay. Amid an abundance of kiln-fired pizza, popcorn, hot dogs, and hamburgers on display at the end of the week was my realistically sculpted, painted green stalk of asparagus. It turns out I…

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Corn, Bacon and Parmesan Pasta Recipe – Oh, my!

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Oh, hi, I am ready for summer now. What did I miss? Because the first half of this summer was so busy — a manuscript due, a redesign set off into the world, a birthday, and a zillion other bits of happy work/life chaos — I’m in this funny position of looking up for the first time mid-July and realizing that no mysterious person has arrived while I was buried in winter recipe testing and font fine-tunings and filled my freezer with popsicles, put a bowl of heirloom tomatoes on the counter, ready for their caprese closeup [realistically, this doesn’t happen even if I had been paying attention, but let me enjoy this rose-colored Pinterest fantasy just the same] and beach? Hadn’t seen it since May. I have about seven weeks left to catch up, except I know at least five of those will be buried under recipe testing and book edits, which basically means it’s now or never to do all the summer things I haven’t yet. Beach? Check. Swimming? Check. Grilling? Check, check, check. Scheduled 7-hour flight with 4 adults and 5 children to a faraway beach town in the name of vacation? I’m scared but: check! Do everything I can with sweet summer corn while it lasts? Let’s get to work!

Check out the whole recipe via corn, bacon and parmesan pasta — smitten kitchen

Peanut Butter Fudge Brownie Bars Recipe

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Ingredients

  1. 1 cup (2 sticks) butter or margarine , melted
  2. 1-1/2 cups sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 1-1/4 cups all-purpose flour
  6. 2/3 cup HERSHEY’S Cocoa
  7. 1/4 cup milk
  8. 1-1/4 cups chopped pecans or walnuts , divided
  9. 1/2 cup (1 stick) butter or margarine
  10. 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
  11. 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  12. 1/4 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

Directions

  1. Heat oven to 350°F. Grease 13x9x2 baking pan.
  1. Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan.
  1. Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack.
  1. Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.
  1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars. Makes about 24 bars.

Credit: Hersheys

Bacon, Onion and Rye Breard Stuffing Recipe

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INGREDIENTS

  1. One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
  2. 4 tablespoons unsalted butter
  3. 1 large sweet onion, such as Vidalia, halved and thinly sliced
  4. 1 celery rib, cut into 1/4-inch dice
  5. 1 teaspoon chopped sage
  6. 1 teaspoon thyme leaves
  7. 1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
  8. 2 1/2 cups chicken stock or low-sodium broth
  9. 1 egg
  10. 2 1/2 teaspoons kosher salt
  11. 1/2 teaspoon freshly ground pepper

INSTRUCTIONS

  • Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
  • In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
  • Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.

Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

Credit: Food & Wine

You know what’s good with a Donut? A Cappuccino – Happy Cappuccino Day!!!

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National Cappuccino Day is observed annually on November 8.

Traditionally prepared with espresso, hot milk and steamed-milk foam, a cappuccino is an Italian coffee drink.

The word cappuccino comes from the Capuchin friars and is the diminutive form of cappuccio in Italian, meaning hood or something that covers the head.   This popular coffee beverage got it’s name not from the hood on their habits but from the color of the hooded robes that the friars wore.  (The Capuchin friars is an Order of friars in the Catholic Church, among the chief offshoots of the Franciscans.)

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  • In 1945 Achille Gaggia invented the modern espresso machine which further popularized the cappuccino.
  • Mid 1990′s – Cappuccino was made more widely available to North Americans as upscale coffee houses sprang up.
  • Late 1990′s to Early 2000′s – Cappuccinos became popular in the United States concurrent with the boom in the American coffee industry.
  • Start of 21st Century – A modified short-cut version of the cappuccino started being served at fast-food chains.
  • While steaming the milk you must pay close attention to attain the correct ratio of foam, thus making the cappuccino one of the most difficult espresso-based beverages to make properly.
  • A skilled barista may create artistic shapes while he/she is pouring milk on top of the espresso coffee.

Credit: National Calendar Day

Bacon-Wrapped Breadsticks Recipe

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Ingredients

  • 24 bacon strips
  • 2 tubes (11 ounces each) refrigerated breadsticks
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder

Nutritional Facts

1 breadstick equals 189 calories, 12 g fat (5 g saturated fat), 18 mg cholesterol, 425 mg sodium, 13 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. Wrap a bacon strip around each breadstick; place on baking sheets. Bake at 375° for 15-20 minutes or until golden brown.

In a shallow bowl, combine cheese and garlic powder. Roll warm breadsticks in cheese mixture. Yield: 2 dozen.

Photo Credit: Bread, Booze & Bacon