A light Bulb Moment- what you need to know about compact fluorescent lighting

Earth day is celebrated around the world on April 22. A day when we are asked to appreciate our environment, become aware of the issues that threaten it and its survival.

Ways to celebrate and protect our earth are often planned in cities and small towns around the globe. Some turn off their lights for an hour in the evening so to conserve energy. Others go around their neighbourhoods and pick up garbage.

I for one will be doing both of these, but what I have learned in the past few months about light bulbs has given me pause and question my decision to help conserve energy.

A few years ago it was advertised that the new compact fluorescent bulbs were the most energy efficient blubs and would last 10 times longer than the older incandescent bulbs. Compared to incandescent, the compact fluorescent bulbs stayed cooler and used one- fifth the power than incandescent bulbs did.

Over the years I have changed most of my light bulbs to compact fluorescent, despite the higher price point, as I thought I was saving energy and helping the planet.

What I have since learned is that compact fluorescent bulbs (CFL’s) come with a host of health issues that many consumers are not aware of.

Firstly, they contain mercury, so if the bulb breaks, be careful not to inhale the mercury fumes and take care when disposing of the broken pieces. I was unaware that these bulbs require special disposal and cannot be thrown out with your regular trash.

Both ultra violet radiation and electromagnetic radiation comes from these bulbs and many can suffer ill health from their light bulbs and not even know it.

Common symptoms such as blurred vision, headaches, migraines, memory loss, heart- rate changes, skin rashes, auto immune conditions and even cancer can be caused by the type of light bulb you are using in your home.

Epileptics have reported increased seizures from radio waves and since all CFL’s produce radio waves it is important for people to be informed of these issues.

Perhaps the compact fluorescent light bulbs should come with a warning on their label just as cigarettes do?

So this earth day I will certainly turn off my lights and read by candle light for an hour or so, but when I turn back on my lights I will be sure that all my lamps have the old fashioned incandescent bulbs in them.

Happy Earth Day!

If you enjoyed this article please share it with friends and family and come join me on twitter or Facebook

Shirley Plant is the author of Finally... Food I Can Eat, a dietary guide and cookbook for people with food allergies. Shirley also offers dietary consulting and menu planning via Delicious Alternatives

www.deliciousalternatives.com

twitter @sherrecipes

facebook- https://www.facebook.com/pages/Finally-Food-I-Can-Eat/536239736407597

What is Gluten a Q & A Session with Shirley Plant- Author of Finally ... Food I Can Eat!

1)    What is gluten? – Gluten is a protein found in certain grains like wheat, barley, rye, spelt, and kamut.

2)    Who needs to avoid gluten in their diet? -Those who are Celiac or those who have a gluten intolerance.

3)    What is Celiac Disease?

Celiac disease is a digestive disorder that damages the small intestine and interferes with absorption of nutrients from food.

 So those who have celiac disease cannot have any gluten in their diet.,

 Gluten is a protein in certain cereal grains like wheat, rye, barley, spelt, kamut. According to the Canadian Celiac Association, about one in 133 Canadians suffers from celiac disease.

Celiac disease is genetic and is sometimes triggered — or becomes active for the first time — after surgery, pregnancy, childbirth, viral infections or severe emotional stress. When people with celiac disease eat foods containing gluten, their immune system responds by damaging or destroying villi, the tiny protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food they eat.

If you are suspicious that you have celiac disease, talk to your doctor, who will likely order a simple blood test which can detect high levels of certain antibodies found in people with the disease. It's possible that your doctor will also need to examine a part of your intestine using a thin tube called an endoscope that is inserted through your mouth down to your stomach, to see if the villi have been damaged.

 There is no cure for celiac disease and the only treatment is a gluten-free diet for life.

4)    So what does a gluten free diet look like? What do you EAT?! There is lots to eat, foods like quinoa, teff, millet, rice, corn, and of course foods like beans, lentils, meats, fish, vegetables are all fine

5)     Can you suggest some gluten free foods for people to try? Quinoa, millet, teff, arrowroot, tapioca, amaranth, hempseed, coconut, avocadoes, legumes, vegetables and the list goes on.

6)     Is it important to have allergy testing done before adapting your diet?  YES

7)    What are some symptoms of gluten intolerance or Celiac disease? Common symptoms of celiac disease include anemia, chronic diarrhea, weight loss, fatigue, cramping, bloating and irritability. 

8)    Are oats gluten free?

Oats are gluten free but they are often milled on production lines which also handle gluten containing cereals like barley, malt or wheat. 

This can cause cross contamination which is why there is a lot of debate around the topic of oats being gluten free.

9)    You have written a dietary guide and cookbook called Finally...Food I Can Eat, can you tell us about that and how it came about?

-Well I have had food allergies for a long time and I got tired of eating the same old rice cakes. I love to cook so when I had the time and energy I would make up recipes and try them out.  I have to admit that lots of the recipes ended up in the garbage , but over time I came up with some really good recipes. I wanted to share them with others who like me were struggling with what to eat.

10)           How do you come up with recipes? I like to convert old stanby  recipes, I look at magazines and cookbooks for ideas.

11)           What is the difference between a food allergy and a food intolerance?

An allergy refers to a response of the immune system.

A food allergy is an adverse immune response to a food protein

A protein in the food is the most common allergic component. These kinds of allergies occur when the body's immune system mistakenly identifies a protein as harmful.

Some people have anaphylactic allergies, which are very serious and life threatening.

A food intolerance is a reaction that does not involve the immune system. It is caused by a problem in the way the body processes the food or food additive we have just eaten

I think what a lot of people don’t know is that a food allergy or intolerance can be delayed and is not always immediate. So you may find that you get a headache a day after you eat a certain food, not 10 minutes after you eat it.

12)           You are a dietary consultant, what does that entail? -I help people who are newly diagnosed with food allergies come up with menu ideas and customize recipes for those with dietary intolerance.

13)           What advice can you give someone who has just been diagnosed with gluten intolerance or food allergies? Take it slowly, go into a health food store and ask questions, ask for help. Look on the internet.  Don’t worry you will find foods to eat.

14)           I get asked this question all the time, what is quinoa and how do I cook it?-  Quinoa is a wonderful food. It hails back to the Incas. It is a teeny tiny seed actually, not a grain.  It is high in protein and vitamins and is very versatile. It can be used in soups, salads, stews, ground into flour to use in baking.You can eat it for breakfast, lunch or dinner, and have muffins and cookies made with quinoa flour.

15)           Any last thoughts to share with our audience?-

If you have just found out that you have food allergies or need to go gluten free, don’t fret, there are lots of foods and recipes to make. Many restaurants and food chains are offering gluten free options. It is much easier these days to find gluten free foods than is was 10 years ago.

Contest with FlyerFlo and Whole Foods

Share FlyerFlo, win a copy of "Finally... Food I Can Eat" & $50 Whole Foods Market GC!

Ah, the joy of social media - who knows what it’s going to bring to your life.

Recently I hooked up with an old school friend who I went to public and high school with. We were best buds in grade school and it has been such fun to re

-

connect with her. I quickly learned that she has amazing talents in PR and was a social media whiz and so I hired her on the spot, well not on the spot, but that is a whole other story. Not only does she write a fantastic blog @momwhoruns, but she has t

a

ught me so much about facebook and twitter.

A few weeks ago she mentioned to me that she had downloaded this amazing new

a

pp onto her i

P

hone .

It's called FlyerFlo and it

delivers

flyers

to your fingertips

on your mobile devices

. Wow, what a concept, a green way of

connecting

consumers with

all of

their favourite stores, literally at a touch of a button. Walk into the store, pull up FlyerFlo and voila, you know what is on special

-

genius!

She said to me why not see if they want to run a contest with your cookbook and again, I said

"

genius!

"

Fast forward to today and I am thrilled to share this contest with all of you.

As a nutritionist and dietary consultant, I help people to menu plan within the confines of food allergies and dietary restrictions. Getting back to healthy, wholesome cooking is where it starts. Whether you are trying to lose weight, manage diabetes or have food allergies, it begins with what you are putting in your mouth.

I am passionate about sharing recipes with others and helping those who are struggling with meal preparation. Having had food allergies most of my life as well as Chronic Fatigue Syndrome I know only too well how difficult it can be to plan healthy, easy recipes within the confines of dietary restrictions. This was how my cookbook, Finally… Food I Can Eat came about, as friends, family and co workers kept asking me for my recipes.

The key is fresh ingredients, those which Mother nature intended us to eat.

Whole Foods offers such an amazing selection of top quality organic produce and allerg

y-

free items. I am thrilled they are offering a $50 gift card to go along with my cookbook, Finally... Food I Can Eat for this contest. What could be better than wi

n

ning a cookbook that offers healthy, tasty, allergy free recipes? A gift card from Whole Foods where you can buy

the

healthy ingredients you need

, and the free FlyerFlo app to figure out when they go on sale!

---

What You Need To Know About Teff

Have you ever seen teff? One of the smallest grains in the world, teff is a gluten-free food that's been around for over 4,000 years. It's native to Ethiopia, and available in both light and dark varieties. 

Health benefits 

Teff is a good source of iron, calcium, protein, fiber, and B vitamins. It's gluten free, so Celiacs can rest easy with teff. It's also great food source for diabetics as it helps control blood sugar levels. 

Where to find it

Teff grain and flour can be found at your local health food store. Like other grains, it should be stored in a cool, dark place or in the refrigerator or freezer. 

If you've ever been to an Ethiopian restaurants, you may have seen a type of bread called enjera, which resembles a tortilla. That's typically made with teff.

How to cook teff

When cooking teff, add half a cup of teff grain to 2 cups of water with a pinch of salt. Bring to a boil and simmer in a covered pot for 15 to 20 minutes or until water is absorbed. 

Stir and let stand uncovered for 5 minutes.

I sometimes cook teff as a breakfast cereal, but its lovely nutty taste makes it great for baking cookies, muffins or pancakes.

Try these delicious teff peanut butter cookies

• 1 ½ cup teff flour (375 ml)
• ¼ cup maple syrup (50 ml)
• ¼ cup apple butter (50 ml)
• 1 egg
• ½ cup safflower oil (125 ml)
• 1 tsp vanilla extract
• 1 cup crunchy peanut butter, cashew butter or almond butter (250 ml)
• ¼ tsp sea salt (1 ml)

Mix nut butter, oil, egg, apple butter, maple syrup and vanilla in a food processor. Do not overmix. Then add teff flour and salt. Roll into balls and place on a cookie sheet. Flatten with a wet fork.

Bake 350F for 10 to 15 minutes.

Bean Brownies to the Rescue!

I have a friend who can’t eat any type of grains and was looking for something she could have as a treat for her birthday. I had come across this recipe years ago and I thought if I tweeked it a bit it would be a perfect birthday brownie.

You be the judge!

1 can (540ml) adzuki or black beans ( I used black beans as they are easier to find in the store)

4 eggs

2/3 cup brown sugar or other sweetener

8 tbsp cocoa

½ -2/3 cup oil ( sometimes I make these brownies and they are really liquidy so I start with a lesser amount of oil first

1 tsp vanilla

1 tsp baking soda

Rinse beans well and put all ingredients into your food processor and blend well. Pour into brownie pan and bake 375F for 30-35 minutes

How Going Dairy Free Saved My Life

For years I was constantly ill. I had digestive problems, was always constipated and felt tired most of the day.

A neighbour finally said to me why don’t you go for food allergy testing. I had never thought of that, nor had my doctor suggested it.

Well, what a surprise. I found out that I was allergic to dairy, wheat, yeast, eggs, corn, sugar, and soy. Years later, I also found out I was Celiac, which meant I had to avoid gluten in my diet as well.

What a learning curve it was. Most of the foods I ate on a daily basis were no longer an option. Morning cereal, toast and peanut butter, and sandwiches were gone. What the heck was I going to eat now?

First I did a little research online, then, I went to my local health food store, where they were so happy to help and give me suggestions as to what to eat. I wasn’t so sure I wanted to eat the foods they suggested, but I did buy a few, and with trial and error I was able to come up with tasty, alternatives to the foods I could no longer eat.

Dairy Free Options

I was amazed at all the dairy-free options that were available to me. Rice milk, flax milk, hemp milk, coconut milk, and almond milk were all products that I could use. It was simply a matter of trying them out and seeing which ones I liked. To my astonishment I liked all of them. Some worked better in baking and coconut milk became a favourite when I made smoothies for myself.

Eating Healthier

What started to happen was that I no longer ate food out of a box, can or package. I started to cook again and thoroughly enjoyed it. I made up a weekly menu plan for myself which helped me when I went grocery shopping and meant I wasn’t eating the same thing night after night. Fruits and vegetables became the bulk of my meals along with organic meats, nuts and seeds, and so I knew I was improving my health. I no longer felt bloated and ill most of the time and those very embarrassing, smelly toots were a thing of the past.

I soon learned that dairy was very acidic to the body and once I started to incorporate many more greens into my diet and help my body to be more alkaline, I noticed that my eczema started to improve as well. Keeping your body alkaline by eating more alkaline foods like kale, spinach, and avocadoes is a great way to ward off disease.

Dairy seemed to be the cause of many of my health issues and once I started to avoid it and change my diet it became clear that if I had stayed eating certain foods I might have become a very sick individual. Isn’t it amazing how you think some things are such a pain, but end up being a blessing?

Shirley Plant is the Author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies and dietary restrictions.

Through Delicious Alternatives she helps people come up with healthy, tasty menu plans that fit into their dietary needs.

www.deliciousalternatives.com

twitter @sherrecipes

Facebook page Finally Food I Can Eat

My Fav Bluebery Muffins

Tonight was a night that I just wanted to make something that was near and dear to my heart. Perhaps I wanted a full proof recipe.
The past few days I have had a few good new recipes and a few flops!

My gluten free blueberry muffins was one of my very first recipes that I came up with for my cookbook, and so here it is for all of you to try. Enjoy

Blueberry Banana Muffins

Free of dairy, yeast, eggs, corn, white sugar, soy, nuts and gluten

3/4 cup chickpea flour
1/2 cup brown rice flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
1/4 cup potato starch
2 tsp baking soda
2 tsp cinnamon
1 tsp vanilla
1/4 cup maple syrup- more if you have a sweet tooth (you can use honey or agave)
1/2 cup safflower oil ( sometimes I use coconut oil )
water
4 bananas
1 cup blueberries

In a food processor whip bananas, oil, cinnamon and vanilla. Add in dry ingredients and blend well. If the batter is thick you may need to add some water. I find that if my bananas are very ripe I don't need to add water. If they are yellow and not that ripe I need to add some extra liquid.
By whipping the bananas in the food processor it gives them air and makes your muffins fluffy.
Add in blueberries.
Spoon into muffin tins
Bake 350F for 20-20 minutes