Facts About Tobacco

Tobacco used to make cigarettes is a tall, leafy annual plant, originally grown in South and Central America, but now cultivated throughout the world, including southern Ontario. There are many species of tobacco; Nicotiana tabacum (or common tobacco) is used to produce cigarettes.

Nicotine, a powerful central nervous system stimulant found naturally in the tobacco leaf, is classified as a drug. Nicotine is one of the main ingredients in tobacco. In higher doses, nicotine is extremely poisonous. It is commonly used as an insecticide.

Tobacco leaves can be burned and inhaled (in the form of cigarettes, cigars, pipes, smoke, etc.) or absorbed through the mouth (in the form of spit tobacco, chew, or snuff). The membranes in the nose, mouth, and lungs act as nicotine delivery systems - transmitting nicotine into the blood and to the brain.

Smokers usually feel dizzy and sick when they first inhale the nicotine in tobacco, but gradually build up tolerance to its effects. Other symptoms new smokers experience includes coughing, a dry, irritated throat as well as nausea, weakness, abdominal cramps, headache, coughing or gagging. These symptoms subside as the user develops a tolerance to nicotine.

Nicotine is highly addictive. The addictive effect of nicotine is the main reason why tobacco is widely used. Many smokers continue to smoke in order to avoid the pain of withdrawal symptoms. Smokers also adjust their behavior (inhaling more deeply, for example) to keep a certain level of nicotine in the body.

Smokers who usually smoke at least 15 cigarettes per day and/or smoke their first Cigarette of the day within 30 minutes of waking are likely to experience nicotine withdrawal symptoms. They will likely find quitting uncomfortable.

Stopping can produce unpleasant withdrawal symptoms including depression, insomnia, irritability, difficulty concentrating, restlessness, anxiety, decreased heart rate, increased appetite, weight gain, and craving for nicotine.

Symptoms peak from 24 to 48 hours after stopping and can last from three days up to four weeks, although the craving for a Cigarette can last for months.

Most smokers make an average of three or four quit attempts before becoming long-term non-smokers. Relapse is the rule rather than the exception and must be viewed as part of the process of quitting.

"Trading Spouses" Teaches Relationship Building Through Cooking

Last night I watched a television show. It was rather hilarious and disturbing at the same time.
I was actually talking to my mother when I first heard about it. I called her to chat and she told me she was watching this show called "Trading Spouses". Isn't that name terrible?

I couldn't believe my Mom was watching such a thing.

But, after she told me about it, it sounded hilarious, so I decided to check it out when it came on in my time zone (we have a four hour time difference). And she was right, it was hilarious. So, I watched it with my husband last night.

Now, I'm not a big reality show fan. So, I'll get to the point in a second.

So, anyway, last night's show was about two husbands that traded places. The one was a New York City lawyer who lived in Manhattan - and he changed places with a low income worker who lived in the country in Georgia.

(Okay, and just to clarify for those of you whose minds might be going elsewhere - there was no hanky panky going on...)

So, you can imagine the difference in life style!

The country guy had his very first plane ride to get to New York, and he was blown away by the speed of life. The rich man's kids were great; but his wife was a witch. Shocked that he was never at a restaurant that required dressing up, bragging about their beach home being worth $2-3 million, freaking out when someone walked into the kitchen with sand on their shoes, and nagging and pushing the son about getting his bar mitzvah speech right - especially since the affair was costing about as much as a wedding.

They city guy was in culture shock too. The house was run down and messy; and the kids were NIGHTMARES! They were totally out of control.

Unfortunately, I have seen kids that bad before in real life - but it's been awhile. They were hitting, fighting, ignoring their mom, telling the man to "shut up" - can you believe it? And this was good behavior in front of the television crew and visitors? It was really awful.

So, here were two examples of BAD family relationships. A rich family with kids that behaved - but they couldn't enjoy their family life because it was to much "go, go go" with a Mom that was wound up so tight that she'd wring the enjoyment out of everything. And a low income family with a family life - but one that sucked because the Mom couldn't stand to be around her kids.

Oh - and you know what the Mom said about her bratty kids? She said that she "tried everything". She tried sitting down and talking with them, she tried taking away toys, she tried sitting them in time-out. She tried it all, but nothing worked. Hmmmmm. Seems she left out THE MOST IMPORTANT ONE! The controlled, loving, whack across the caboose.

When are parents going to "get it" that loving, proper, consistent discipline when they're young means that they'll be controlled, loving, children that behave when they are 6, 7, and up.

AND - children can't be happy if they aren't disciplined. You can see it on their faces. Whiney, out-of-control children are miserable. And so is everyone around them, for that matter.

When's the last time that you've seen a miserable, well disciplined child? You haven't. I mean, there are a few moments of bad attitude or whatever that quickly goes away with correction; but they are basically happy, content, and secure.

So, anyway, back to my story.

Each family was getting $50,000 for the trade. But the catch was that the visiting spouse made the decision of how the other family would spend their $50,000. The rich man's answer to fix the low income family? Buy the house, remodel it - basically improve material possessions.

The country man's answer to fix the wealthy family? Family relationship counseling, cooking lessons, and family vacation time.

And you guessed it - the rich wife flipped out - she was planning on using the $50,000 to pay for her son's bar mitzvah!!

But, I'll say one thing. The country man was right on for what that family needed. Less focus on "things" and more focus on "relationships".

Actually, he was downright clever. He showed America the #1 way to build family relationships...Cooking together.

Ahem. Ring a bell?

Cooking creates family bonds - across all ages - across all abilities. Too bad the country man didn't have more of that wisdom to have disciplined kids too.

So, if you're already ahead of the game with well behaved kids - don't forget about the relationship side of things. And don't overlook the easiest, most funnest ( he, he), I mean "fun" way to spend time with you kids - COOKING!!!!

The Importance Of Water Storage Systems

People often take water for granted, even though it is one of the worlds most precious resources and a basic human right. Without access to high-quality clean, potable water people perish. On an annual average almost 3.4 million people die as a result of contracting waterborne diseases. People who cannot easily access safe drinking water should consider investing in a water storage system which is complemented by a compact and effective treatment system. On a global scale in excess of 780 million people lack access to clean drinking water.

It's interesting to note that an effective water containment system can also be used in domestic and commercial applications; including sanitation and agrarian agricultural projects. In the third world it is estimated that women spend approximately 200 million hours facilitating these tasks which could easily be accomplished with the implementation of basic water storage infrastructure. Another alarming figure provided by water.org is that the number of people who have access to a cellular telephone far outstrips the number of people who have access to a flushing toilet.

In the locations where a clean drinkable water is freely available, water storage facilities are still vitally important, as they have they act as a redundancy solution which can be employed in an emergency situation; including fire outbreaks, earthquakes, and unexpected droughts.

Research states that there are about 160,0000 operational potable water supply systems that service the majority of South Africans. This may sound like a good thing but, sometimes through improper water treatment of the water and is not pumped through a disinfectant system and thus there are a lot of health risks involved when drinking. Even pollution is a concern. It is a good idea to invest in a drinkable water source. At least then you don't have to worry about you and your family.In the market today there are various types of water storage tanks available. So that each individual person's needs can be satisfied.

You need to decide what you need in a portable water system, the quantity of water, time required to be in storage and what the water will be used for. Another thing to consider is the positioning of the stored water. Elevating the supply tank is an effective way to ensure continuous water pressure by taking advantage of siphon principles.

Pink Slime Meat, the Finely Textured Lean Beef

What is pink slime and how is it made? It's a meat filler made from low grade trimmings and contaminated animal parts. It is simmered on low heat to separate the tissues from fat and sprayed with ammonium hydroxide to kill the germs accumulated from contamination.

Manufacturers are allowed under USDA rules to add up to 15% of the filler in ground beef to be considered safe. And, this is another situation where no labeling requirements are required to tell consumers what is in the products because it is considered a manufacturing process. Consumers who purchase ground beef, other than 'organic' or 'grass fed' clearly labeled 'no ammonia added', where it is not allowed, are probably consuming pink slime without knowing it.

The critics argue that ammonia hydroxide has a role in pink slime the same as the role in cheese, baked goods, and some chocolate. It has been shown ammonium hydroxide acts as a leavening agent in baked goods, acidity in cheese, and some chocolate products. When it is heated, the ammonia gas is released and does not stay in the food. Which brings the question of safety in the filler where ammonium hydroxide is added after the heating process. It is made up of nitrogen and hydrogen from natural sources.

According to chemical fact sheets, ammonium hydroxide is made by diluting anhydrous ammonia, a colorless, corrosive, and highly irritating gas, in water. The anhydrous ammonia is produced from a process of mixing nitrogen and hydrogen in the presence of a catalyst or as a by-product of petroleum refining processes. Diluting it in water may make it a safer alternative, but it still contains health hazards. Respiratory problems can still come from low concentrations.

The only way to avoid pink slime beef is to look for meat labeled as 'grass fed beef' that is clearly labeled 'no ammonia added'. Even though, some other products may not contain this filler, there is no way to adequately know without the proper labeling. It is considered a manufacturing process that does not require the proper labeling for consumers to know its presence, therefore the transparency in labeling is not required.

Even with critics arguing the safety of pink slime, is it appropriate to use contaminated parts of animals in the food supply system where diseased animals are not allowed to be used? What's the difference? Is one contamination different than another? Is not contamination still contamination regardless of the source? What do you think?

Rebecca is passionate about spreading education on how toxins are added to manufacturing processes and what research says about them. In efforts to reduce toxins in our own environment, it is imperative to educate oneself about how to avoid bringing toxins home from the grocery store by way of products.

Benefits of the Mediterranean Diet

The best diet plan is one that easily becomes a lifestyle! The Mediterranean Diet is popular because it includes so many delicious foods: the diet is high in fruit, vegetables, fish, nuts, whole grains and healthy fats such as those in olive oil, while low in red meat and dairy products. Of course, there are many countries in the Mediterranean area and diets vary from country to country. It is interesting to note the similarities between them all, however, two of them being eating fresh and in season, and avoiding processed foods. Other similarities between Mediterranean countries believed to affect longevity and overall health include low incomes and extensive social support systems.

The Mediterranean Diet is also very flexible and forgiving, another indication of a "best diet plan". Small amounts of red meat and dairy products are ok. With a forgiving diet, it is also possible to use products such as diet pills that act as fat binders. These are pills you can take after you have slipped off your diet (maybe it was a birthday party or a wedding reception) and they reduce the amount of fat absorbed by the body.

If you are looking for a heart-healthy diet, look no further. Besides lowering the chances of contracting major chronic diseases such as Alzheimer's, lung disease, asthma, cancer, and Parkinson's, following the Mediterranean diet is good for your heart. There is less risk of stroke or heart attack when combining the Mediterranean diet with moderate exercise and a low-stress lifestyle, and also a retention of bone mass in the elderly.

Many detractors point out that the Mediterranean diet is high in fat. Olive oil is the main fat used, in everything from salads and pasta to breads and cakes. Why is olive oil good for you? One reason is the presence of oleocanthal, a compound that may reduce inflammation, thereby helping to prevent conditions like heart disease, diabetes, arthritis, and autoimmune diseases. Omega-3 fatty acids are also found in abundance in the Mediterranean diet and help prevent many of the same diseases.

5 Facts You Didn't Know About Organic Food

To make the organic switch is great, yet not knowing much about organic food products isn't the right way to make the transformation. Ergo, we have put together some facts about organic food, which aren't known to many. Be well acquainted with the change you're considering making, as that is the right way to go about it.

• The 'organic' concept isn't new:

Prior to World War II, all the crops that were grown were produced without the help of chemicals and toxic pesticides. Later on, farmers started to make use of synthetic and artificial produced pesticides to get rid of insects and unwanted weeds. Unfortunately, the use of chemical pesticides was abused and has caused serious damages to our planet and resources. Hence, the organic paradigm has been brought back into implementation to help save the environment.

• Organic food is not just for the rich:

All countries are making earnest attempts towards enforcing the intake of organic products to avoid serious health issues in the long run. There are a handful of organic food suppliers that make earnest attempts to sell organic produce at a subsidized price to ensure all can afford the same. You can now buy organic food online by looking for food dealers in your vicinity that supply your order straight to your doorstep without having you to actually intervene.

• Attention all pregnant women and kids!

If you're expecting or have a tiny toddler at home, you must make the switch to organic foods right away. Consuming the conventionally available produce could result in your newborn/ infant suffering from some kind of complication or disorder due to the exposure to these toxic chemicals and pesticides.

• Seafood is not organic:

When it comes to seafood, you must understand the fact that there are no set rules and regulations that state whether the seafood is genuinely 'organic'. Get out of that misconception and be wary of any seafood that is tagged organic and priced higher than the usual. Until there is no proper set of regulations out, beware.

• Organic doesn't mean 100% pure:

According to the United States Department of Agriculture (USDA), any food product that reads 100% organic is not 100% pure. To be marked as a 100% organic product, all the ingredients should be at least 95% organic. In addition, there are some food products that get exempted as they are extremely difficult to be produced organically.

Organic products undergo a stringent set of regulations before being passed off as 'organic'. They make use of no chemicals or harmful pesticides. Organic farmers resort to natural methods and techniques to get rid of insects, fertilize the soil as well as bring about the much required nutrition in the soil.

Know more, do more:

It is crucial for you to know all about the organic epitome before involving it in your lifestyle. Read as much as possible about the health benefits of consuming organic yield and how it can do wonders to the deteriorating of your near and dear ones.

Is Water The New Wine?

It is not uncommon to deliberate over the perfect wine to accompany an entree when out at a fancy restaurant. But too frequently, we overlook one important aspect of our meal. What if after asking our waiter for a wine pairing with our entree, we asked which fine water he would recommend to supplement the dining experience?

That's exactly what is happening at the Los Angeles County Museum of Art restaurant, Ray and Clark's. The manager, Martin Riese, is a German water sommelier who for decades has worked at three-star Michelin rated restaurants. He has recently introduced a water menu with twenty fine waters from around the world. He argues that a great water can enhance delicious meals and excellent wines, which are often tainted by commonplace tap water.

Not that there's anything wrong with tap-- more than a third of American bottled waters come from purified municipal sources. Mr. Riese's point, though, is that additives such as chlorine can coat the palate and alter the taste of a delicate wine. The artesian waters on his menu have natural trace minerals that come from geological formations in the earth. Brands such as Fiji and Aquacai represent tastes specific to the sources where they are bottled. These are the waters Mr. Riese prefers, because like a hundred dollar vintage, their complex flavors can complement a meal, and offer a unique terroir.

Even artesian water bottles are of a higher echelon, made from fully recyclable polyethylene terepthalate (PET). Lower-grade bottles often contain Bisphenol A (BPA), which the FDA banned last year from children's sippie cups and baby bottles. Besides being more environmentally friendly than BPA bottles, PET is also very strong, so that companies that long used glass, such as Voss, have now introduced plastic options as well. Glass bottles, by the way, do not make water taste any better.

Once poured from the bottle, three factors determine a water's flavor. The most obvious is carbonation. Very bubbly water can overpower subtle textures, which is why highly carbonated water pairs well with crispy and fried food. It's a good idea to drink these at a higher temperature (64 degrees Fahrenheit), to mitigate the intensity of their bubbles. Lesser carbonated water and still water better suit delicate dishes, such as fish. And, as white wine is to red, flat water should be served ten degrees cooler than its more carbonated counterparts.

After the question of still or sparkling, total dissolved substances-- vitamins and minerals known as TDS-- are the next feature in tasting bottled mineral water. According to finewaters.com, water with high TDS, such as San Pellegrino, has more than 1100 mg/L. Perrier has 550 mg/L. Aquacai has about 50. The higher the TDS, the harder and more substantial the water. Lower TDS makes for a softer and lighter water. Heavier water pairs appropriately with hearty, robust foods, such as cheese and meats, while seafood and desserts match well with lighter water.

The least obvious aspect of a water's flavor is its pH level. Alkali water, with a pH that ranges from 7.8 to 10, is slightly sweet, and is ideal for sipping with dessert. Acidic water, whose pH ranges from 5 to 7.3, may be subtly bitter, and resultantly, better accompanies salads and fatty foods.

When pairing water with wine, still water is always more appropriate, especially when drinking champagne or other sparkling wines. A bubbly water, especially one high in TDS, can leave an aftertaste, and affect the wine's flavor. Typically, water with low mineral content
and a neutral pH works best with white wine. The best water to pair with wine is neutral-tasting and has no additives.

Now that awareness about bottled water is on the rise, it's more likely to think of a fine water as a way to heighten the flavors of an expensive wine or a thick steak. Fiji and Aquacai have natural mineral content, neutral pH, and are bottled at the source, which makes either one a great way to hydrate for taste, health, or to bring out the flavors in your favorite vintage.