For those who live in Arizona and are interested in being an active part of fighting childhood obesity - picture this.

You actively working with stakeholders at a local school to make improvements in the school's nutrition, physical activity, and tobacco use prevention.

This could be you, and the State of Arizona Department of Education received a federal grant so it needs many of you to do this - a total of 16 "School Health Index Facilitator" positions are available.

Now, be advised, the pay for this position is not at all a salary; it's more of a stipend. But you get training and it could give you new experience in the health and obesity prevention area. Your goal is to encourage each school to establish it's own health advisory board and help them complete the School Health Index self-assessment.

One would need flexibility in their current work to do this position, which program leaders say is only a few visits and some phone calls per school. Also, it's only a one-year project ending October or November 2011.

For those interested, the official document on the position is: http://www.centerforprocessedfreeliving.org/documents/SHI_Facilitator_Info.pdf

For those who are really interested, here's the application: http://www.centerforprocessedfreeliving.org/documents/SHI_Facilitator_Application.pdf

Deadline is September 10th, 2010, so don't delay. Contact information is on the application. Good luck!

Hot dogs are on almost every child's list of favorite foods. Second ranking would probably be bologna and pepperoni sausage. Many kids also eat deli lunchmeats on a fairly regular basis.

But could these American staple foods be killing our children? In 1995, a petition was brought before the commissioner of the Food and Drug Administration (FDA) requesting the FDA to require a cancer risk warning on packages of hot dogs that contain preservatives called nitrites. The grounds for this petition were alarming: scientific information on excess risks of childhood brain tumors and leukemia have been linked to the consumption of hot dogs-specifically hot dogs containing nitrite preservatives.

What are nitrites and why are they used in hot dogs and other deli meat products? Nitrites, more specifically compounds called Sodium Nitrite and Potassium Nitrite, are chemical preservatives traditionally used in the processing of cooked and smoked deli meats. Their primary purpose is to prevent botulism, and to improve color and flavor in cured meat and poultry products (bologna, hot dogs, bacon).

Nearly all processed meats are made with sodium nitrite: breakfast sausage, hot dogs, jerkies, bacon, lunch meat, and even meats in canned soup products. During the cooking process, nitrites combine with amines naturally present in the meat to form cancer-forming N-nitroso compounds. When consumers eat sodium nitrite in popular meat products, nitrosamines are formed in the body where they promote the growth of various cancers, including colorectal cancer, pancreatic cancer, and cancer of the oral cavity, urinary bladder, esophagus, stomach and brain.

There is substantial evidence on the risks of childhood cancer from the consumption of meats containing nitrites. A 1982 study found that consumption during pregnancy of meats cured with sodium nitrite has been associated with development of brain tumors in the offspring.

Recent case-control studies have confirmed the risks of cancer from consumption of hot dogs. Eating many hot dogs by children, as well maternal hot dog consumption during pregnancy, has been shown to be associated with brain cancer and leukemia in children.

Another study was performed between 1986 and 1989 on children who were diagnosed with brain cancer before age six. Of 53 foods and beverages and three alcoholic beverages consumed by mothers during pregnancy, only hot dogs were associated with an excess risk of childhood brain tumor.

Another study of 234 childhood cancer cases in Denver found a strong association between the consumption of hot dogs and brain cancer. Children born to mothers who consumed hot dogs one or more times per week during pregnancy had approximately double the risk of developing brain tumors. Children who ate hot dogs one or more times per week were also at higher risk of brain cancer. In addition, children who ate hot dogs and took no vitamins, which retard the formation of N-nitroso carcinogens, were more strongly associated with both acute lymphocytic leukemia and brain cancer. The study's authors concluded:

"The results linking hot dogs and brain tumors (replicating an earlier study) and the apparent synergism between no vitamins and meat consumption suggest a possible adverse effect of dietary nitrites and nitrosamines."

Peters, et al. studied the relationship between the intake of certain foods and the risk of leukemia in children from birth to age 10 in Los Angeles County between 1980 and 1987. The researchers found that children who ate 12 or more hot dogs per month had approximately nine times the normal risk for developing childhood leukemia. A strong risk for childhood leukemia also existed for those children whose fathers' intake of hot dogs was 12 or more per month.

The carcinogenic effects of nitrites are not limited only to children who eat hot dogs. Research in Sweden found that Swedes who ate on average 3 ounces of processed meat each day had a 15 percent greater chance of developing stomach cancer than those who consumed 2 ounces or less.

The Cancer Research Center of Hawaii and the University of Southern California reported in the Journal of the National Cancer Institute that they studied 190,000 people, ages 45 to 75, for seven years. Those who ate the most processed meat (bacon, ham, cold cuts) had a 68% higher risk of pancreatic cancer than those who ate the least.

"Most" was defined as at least 0.6 ounce processed meat, 1-ounce beef or 0.3-ounce pork per 1,000 calories consumed.

The USDA actually tried to ban sodium nitrite in the 1970's, but was preempted by the meat processing industry, which relies on the ingredient as a color fixer to make foods look more visually appealing. Meat processors responded by saying that since nitrite inhibited the growth of bacteria which caused botulism, the benefits out-weighed the risks.

It is important to know that there are safer ways to inhibit the growth of botulism spores but these alternatives don't improve the color or flavor of meat. The danger of botulism can be checked by proper refrigeration and cooking. Apparently the botulism spores germinate at a slow rate and refrigeration retards this growth. The meat industry concedes this point while quickly pointing out that consumers may not be as careful about refrigeration as it is. Nitrite does not destroy the spores but simply retards their germination. Dr. Ross Hume Hall describes an experiment in which bacon was held at 26 degrees Celsius (80F). The spores did not reach a toxic level (at which botulism poisoning would occur) until the tenth day. If the bacon had been refrigerated, it would have retarded the growth for an even longer period. Hall feels that consumers would agree to have meat marked with throw-away dates.

I don't know about you, but I would rather have an earlier expiration date, especially if it would mean putting an end to sodium nitrite in our food.

Expectant mothers should avoid consuming meats that contain sodium nitrite due to the greatly heightened risk of brain tumors in infants. Parents should also be warned to avoid feeding their children products that contain sodium nitrite, including all popular hot dogs, bacon, jerkies, breakfast sausages and pizzas made with pepperoni or other processed meats. Sodium nitrite is especially dangerous to fetuses, infants and children.

Sadly, nearly all school lunch programs currently serve schoolchildren meat products containing sodium nitrite. Hospital cafeterias also serve this cancer-causing ingredient to patients. Sodium nitrite is found in literally thousands of different menu items at fast food restaurants and dining establishments. The use of this ingredient is widespread and it's part of the reason we're seeing skyrocketing rates of cancer in every society that consumes large quantities of processed meats.

When you are in the store, look for nitrite-free and nitrate-free meat products, which are far healthier alternatives. The other alternative is to cook your own chicken and turkey to use for lunchmeats. When you make it yourself, you are guaranteed that it isn't prepared with sodium nitrite.

The classes are four consecutive Mondays: October 25th, November 1st, November 8th, and November 15th from 4:30 pm to 5:30 pm.

There will be a pre-meeting all volunteers need to attend. It's Tuesday, October 19th from 3:30 pm - 4:30 pm. After or before the meeting we'll need for volunteers to get their fingers printed at the Chandler facility. It's a policy of the facility and doesn't take long. The address is 300 E. Chandler Blvd. Chandler, Arizona 85225.

For those that don't live in Arizona but are interested in helping us in this way, we are developing a process for training people to teach these classes in your area.

For those interested in volunteering either at the Chandler facility or outside Arizona, please contact Michael McCaffrey of the Center for Processed-Free Living at michael@processedfreeliving.org.

As many of you may know, we offer ongoing free classes at Boys and Girls Clubs in Arizona, and we could use your help.

This September through October we expect to be doing at least one 4-week series of classes at the Tempe Boys and Girls Club, the Chandler Boys and Girls Club and possibly more.

To volunteer, all you need to be is committed and show up at the scheduled times. We need help with cutting and washing fruits and veggies for the class and any other help needed by our instructors.

If you are interested in helping, please email Michael McCaffrey at michael@processedfreeliving.org about your interest and which part of town you'd be willing to help.

We've known for years that foods containing special nutrients called antioxidants can help prevent degenerative diseases and cancer, reduce blood pressure and slow the effects of aging. These naturally occurring compounds protect the body from harmful toxic compounds called “free radicals”, stopping them in their tracks and sweeping them up before they can cause damage. The best way to ensure your body has a storehouse of antioxidants that will make it inhospitable to toxic free radicals is by eating a wide variety of whole foods.

Unfortunately, the processed-food industry has taken advantage of the good reputation the term “antioxidant” has earned in recent years.  They’re adding antioxidant food additives—namely man made chemicals such as BHT, BHA and TBHQ—to keep the oils in processed foods from going rancid and to prolong shelf life by protecting against deterioration and color changes.

It would be one thing to add chemicals into foods for the sole purpose of prolonging shelf life – but now processed food manufacturers are making “antioxidant” claims on their packaging, targeting and fooling unsuspecting consumers into thinking these foods actually contain “healthy” antioxidants.  This is a prime example of how food manufacturers twist the definition of chemistry terms and present them to the public as sheep in wolves’ clothing.

Fake Man-Made Antioxidants

BHA stands for Butylated hydroxyanisole and BHT stands for the related compound butylated hydroxytoluene.  Both are synthetic (man-made) compounds that are often added to foods to preserve fats.  They are called “antioxidants” because they are compounds that retard the chemical reaction that occurs when fats, oils, and oil-containing foods are exposed to air.  That chemical reaction is called oxidation.

BHA and BHT are used in bacon, baked goods, breakfast bars, candy, canned fruits and vegetables, cream and creamers, fried foods, gelatin desserts, margarine, roasted nuts, peanut butter, powdered soups, salad dressings, shortening, spices, whipped topping, chewing gum, potato chips, the ubiquitous ingredient “vegetable oil,” and foods containing artificial color or flavor.  These fake antioxidant chemicals prevent the color, flavor, or texture changes that occur when foods are exposed to air. You may also find it disturbing (I know I did) that these same chemicals are also used for the same purposes in cosmetics, pharmaceutical drugs, rubber & petroleum products, jet fuels, and embalming fluids.

TBHQ stands for Tert-butylhydroquinone.  It’s a white, crystalline solid used as a general-purpose chemical to preserve various oils, fats and food items by retarding their oxidative deterioration.  It is also used in formulating varnish, lacquer, resins and oil field additives, AND is used as a fixative in perfumes to reduce the evaporation rate and improve stability.

Wow, with so many uses, one must wonder how safe any of these substances are for human consumption!

What these food additives DO NOT do is act like the antioxidants that come from real whole plant foods. In fact, they do the exact opposite. The International Agency for Research on Cancer considers BHA and BHT carcinogenic (cancer causing). Repeated studies agree that BHA and BHT increase the risk of cancer, accumulate in body tissue, cause liver enlargement, and retard cell development. These chemical food additives may also cause hives and other skin reactions.  TBHQ has not been adequately tested, yet has still been approved for food use.

Some experts believe that consumption of BHT can cause metabolism problems leading to behavior changes. Dr. Benjamin Feingold, a diet specialist in the 1970’s stated from his studies that BHT could produce hyperactivity in children.  In light of this, isn’t it interesting that many of the foods that are mainly consumed by children, including breakfast cereals, convenient lunch box meals, and snack foods all contain BHA and BHT?

Author and doctor Christine Hoza Farlow states in her book Food Additives – A Shopper’s Guide to What’s Safe & What’s Not  that BHA and BHT can cause liver and kidney damage, behavioral problems, infertility, weakened immune system, birth defects, and cancer.  Infants, young children, pregnant women and those sensitive to aspirin should avoid them. My opinion is that everyone should avoid them.

BHT has been banned in England. It has also been banned in Romania, Sweden, Australia and nearly every other country except for the U.S. This makes one wonder why, if a substance is questionable enough to be banned in other countries, is it still used in most major cereal companies in America and why it also shows up in many other processed foods, especially those that are marketed to children?

The Real Antioxidants - Compounds in Whole Plant Foods

As the name implies, antioxidants are compounds that are the opposite of “oxidants.”  Otherwise known as “free radicals”, oxidants are harmful molecules that can damage our body’s cells, proteins, and DNA. This damaging process, called “oxidation,” is largely responsible for speeding up the aging process and for the development of chronic diseases such as cancer, heart disease, stroke, Alzheimer’s disease, Rheumatoid arthritis, and cataracts.  A similar type of oxidative process is what causes oils to become rancid, peeled apples and avocadoes to turn brown, and iron to rust.

Free radicals arise from sources both inside and outside our bodies. Free radicals that develop from processes within our bodies form as a natural result of normal breathing, metabolism, and inflammation.  Outside of our bodies, however, free radicals form from environmental factors such as pollution, sunlight, strenuous exercise, X-rays, smoking and alcohol. One of the most prevalent sources of outside free radicals is from eating foods that have been cooked in oils that have been heated too high (fried foods and baked goods) or from foods that have processed oils added to them, such as salad dressings, ice creams, puddings, creamers, etc.

Free radicals are molecules that have lost one of their electrons due to their exposure to heat, light, or air.  Their electron deficiency renders them highly reactive and unstable.  Free radicals want nothing more than to recoup their lost electron in order to become stable again, so they scavenge our bodies to steal electrons from healthy cells, thereby creating more free radicals. As a result, free radicals multiply to a point called oxidative stress, a point beyond the body’s ability to neutralize them. When this occurs, premature aging and disease takes over.

Your only defense against free radicals are antioxidants. Antioxidants from plant foods are what you need because they are the only compounds capable of preventing or stopping the damaging effects of oxidation in your body. An antioxidant has an extra electron, and its sole purpose is to donate its extra electron to the free radical in order to stop it from doing further damage.

The man-made fake antioxidants cannot do this for you, because their extra electron has already been used to retard the rancidity of the oil in the processed foods.  And, as I have already mentioned, they have harmful effects on human health as a result.  There is nothing healthy about these types of “antioxidants.”  It is a complete misrepresentation of the compounds and their role in nature.
True Food Sources of Antioxidants

In nature, plant foods are loaded with compounds called phytochemicals.  Phytochemicals are the biologically active substances in plants that are responsible for giving them color and flavor, and they protect our cells against oxidative damage and reduce the risk of developing certain types of cancer. Most phytochemicals are also antioxidants, as well as vitamins A, C, and E, and the mineral Selenium.  The following is a list of some of nature’s most powerful antioxidant foods:

• Beans contain some of the highest amounts of antioxidant compounds of any other plant foods.  In fact, small red kidney beans rate the highest, just ahead of blueberries. In general, darker colored beans are associated with higher levels of flavonoids, and therefore higher antioxidant activity.  A 100-gram serving of black beans contains 10 times the amount of antioxidants in an equivalent serving of oranges, and similar to the amount found in an equivalent serving size of grapes, apples, and cranberries.
• Blueberries, raspberries and blackberries are rich in proanthocyanidins, antioxidants that can help prevent cancer and heart disease. Strawberries, raspberries and blackberries contain ellagic acid, a plant compound that combats carcinogens
• Broccoli and other cruciferous vegetables like cabbage, cauliflower and Brussels sprouts, can help prevent cancer and ward off heart disease. Cruciferous vegetables contain a compound called indole-3-carbinol (I3C - a potent antioxidant that breaks down estrogen in the body) that reduces the risk of breast cancer and other estrogen-sensitive cancers, like cancer of the ovaries and cervix. Other studies have shown that broccoli can help fight cervical dysplasia, a precancerous condition. Broccoli also contains other protective constituents like beta-carotene, which can help prevent cancer and heart disease.
• Carrots are loaded with a potent antioxidant called beta-carotene, a member of the healing family of carotenoids. Also found in beets, sweet potatoes and other yellow-orange vegetables, beta-carotene provides protection against: cancer, especially lung, bladder, breast, esophageal and stomach cancers; heart disease, and the progression of arthritis by as much as 70 percent.
• Tomatoes can ward off certain kinds of cancer, prevent macular degeneration and cataracts, and help maintain mental function as we age. Tomatoes contain lycopene, a relatively rare member of the carotenoid family of antioxidants, also found in pink grapefruit and twice as powerful as the beta-carotene found in yellow and orange fruits and vegetables. Studies have shown that men who eat more tomatoes or tomato sauce have significantly lower rates of prostate cancer. Other studies suggest lycopene can help prevent lung, colon and breast cancers. Tomatoes also contain the antioxidant glutathione, which helps boost immune function. Note: cooked tomatoes are preferable, since heat allows more desirable antioxidants in tomatoes to be made available to the body. And because lycopene is fat-soluble, eating tomatoes with healthy oils can improve absorption.
• The skins of red grapes contain substances called resveratrol and quercetin.  These potent antioxidants boost heart health by acting as free-radical scavengers, reducing platelet aggregation and helping blood vessels remain open and flexible. Resveratrol can also protect against cancer and reduce the risk of inflammatory diseases, gastric ulcers, stroke and even osteoporosis.
• Garlic is packed with antioxidants that can help fend off cancer, heart disease and the effects of aging. The sulfur compounds that give garlic its pungent odor are thought to be responsible for its healing benefits. Studies have shown that garlic keeps the heart healthy by lowering cholesterol levels, reducing blood pressure, fighting free radicals and keeping blood from clotting. Other studies suggest that eating garlic regularly can help prevent cancer.
• Spinach contains an antioxidant called lutein which helps protect your vision. Studies have shown that people who eat spinach are less likely to develop cataracts and macular degeneration, the two most common causes of vision loss. Lutein appears to work by shielding the retina from sun damage and fighting free radicals that can harm the eyes. Some preliminary studies have suggested that lutein can also help prevent heart disease.
• Both green tea and black tea are rich in polyphenols, which are a type of antioxidant. These wonder nutrients scavenge for cell-damaging free radicals in the body and detoxify them.  They have been shown to significantly reduce the risk of cancer, heart disease, stroke and other diseases.  Whether it's green or black, tea has about eight to 10 times the polyphenols found in fruits and vegetables. Black and green tea both have flavonoids called thearubigins, epicatechins, and catechins, which are different types of antioxidants than what are found fruits and vegetables. Both types of tea block DNA damage associated with tobacco and other toxic chemicals. In animal studies, tea-drinking rats have less cancer. Herbal teas may also contain antioxidants but less is known about them.
• Vitamin E in whole grains like brown rice, oats, buckwheat and whole wheat is a potent antioxidant that plays a role in preventing cancer, especially prostate cancer. Other studies have found that it can boost immunity, slow the progression of Alzheimer's disease, treat and possibly prevent arthritis, prevent sunburn and treat male infertility. Whole grains are also rich in phytic acid, known as IP-6, a potent antioxidant that can help protect against breast, colon and liver cancers.

Eating a wide variety of vegetables (4 cups per day) and fruit (three servings per day) can ensure you get a decent amount of antioxidants.  But the bottom line comes down to this: eat foods in their most closest to natural form as possible.  There are plenty of natural alternatives to BHA and BHT laced foods.  Many natural and organic companies produce delicious products without these toxic preservatives.

Become an avid ingredient list reader, because the ingredient list is what tells you whether a food is healthy or not.  When you avoid processed foods, you avoid all the dangers associated with food additives, and you avoid being fooled by clever marketing claims.