Bellingham, WA Girl Scouts Earn Volunteer Hours with Project Porchlight | Project Porchlight - Simple actions matter.

The Girl Scouts of Troop 8 (some of whom are pictured here with their leaders) were on a mission last Wednesday, August 26. The goal: to deliver 86 free compact fluorescent light (CFL) bulbs throughout Bellingham, WA in under one hour. The outcome: mission accomplished!

The girls showed up bright and early to meet us in Elizabeth Park. They were eager to explore the community and learn more about how they could help people save energy. Before heading out to deliver the CFL bulbs, the Scouts made sure to pair up with a buddy, ensuring that they’d be as safe and efficient as possible. “These girls took their work seriously!” says Project Porchlight Volunteer Coordinator Sara Southerland. “Many of them were working towards the Bronze Award, which includes badge work and 15 hours of community service. So Project Porchlight was helping them earn their volunteer hours. It was a win-win situation.”

As soon as the Elizabeth Park blitz was over, the girls hurried back to sign up for upcoming blitzes in their community. Thanks to their efforts—and those of our other fabulous Bellingham volunteers—we were able to deliver 470 free energy-saving light bulbs throughout the city! Project Porchlight and our partner, Puget Sound Energy, are looking forward to working with all of them again in the next few weeks as we continue to spread the message across Puget Sound that simple actions matter.

Washington state’s oldest local energy utility, Puget Sound Energy serves more than 1 million electric customers and nearly 750,000 natural gas customers in 11 counties. A subsidiary of Puget Energy, PSE meets the energy needs of its growing customer base through incremental, cost-effective energy conservation, procurement of sustainable energy resources, and far-sighted investment in the energy-delivery infrastructure. PSE employees are dedicated to providing great customer service and delivering energy that is safe, reliable, reasonably priced, and environmentally responsible. For more information, visit www.PSE.com.

via projectporchlight.com

Our Children get it that they CAN make a difference, even by just one light bulb at a time. We had so much fun doing this project.
What can you do to make a difference?

Posted via web from GF Doctor-a slightly biased view of gluten free life.

are you informed about the storm?

On Sep 25, 2009, at 8:35 PM, Chris Wolf wrote:

My friends and family,

I would like to invite you and strongly encourage you to attend this event next Thursday night:

Economic Instability, Climate Change, and the End of Cheap Oil: A Gathering Storm?

Thurs, Oct 1st, 7:00 to 9:00 pm

at Bellingham Unitarian Fellowship hall, 1708 I St.

 in Bellingham

I know that title is a mouthful, but

these major issues are right around the corner for us as a human race and as a planet, and they are complex and intertwined.  Peak Oil is a reality-- can you imagine what your life will be like when gas goes up to $10 a gallon... $20 a gallon... or is no longer available? (think about where we will get food, for example)  By every scientific account, global warming (climate change) is happening at much faster and more frightening rates than even the direst predictions.  And the economy--well, we have all been feeling that boat rocking, and it is not finished. 

Please, PLEASE come hear these three experts talk about what is coming down the pike toward us, including WHAT WE CAN DO to be prepared as a community.  Please invite other people too.  The mass media will not fill us in; we need to educate ourselves-- that is why myself and other volunteers have organized this event.  We are not trying to scare people, we are trying to raise awareness about these pressing issues and work toward creating a joyous and abundant future, reducing our dependency on oil and building our community's self-reliance.

Featuring: 

Economy: Dan Warner, J.D.
Climate: Juliet Crider, Ph.D.
Energy: John Rawlins, Ph.D.
Q&A Session to Follow
For more information go to transitionwhatcom.ning.com, email tomxyza@comcast.net, or call (360) 739-1968.

Thank you!  I am excited to see you there and move forward together,

--Chris Wolf

http://mail.yahoo.com

Dr. Jean M. Layton

1329 Lincoln St. Suite 3

Bellingham WA 98229

360-734-1659

www.naturalhealthbellingham.com

www.GFDoctor.com

www.glutenfreeorganics.blogspot.com

twitter with me at GFDoctor

Posted via email from GF Doctor-a slightly biased view of gluten free life.

are you informed about the storm?

On Sep 25, 2009, at 8:35 PM, Chris Wolf wrote:

My friends and family,

I would like to invite you and strongly encourage you to attend this event next Thursday night:

Economic Instability, Climate Change, and the End of Cheap Oil: A Gathering Storm?

Thurs, Oct 1st, 7:00 to 9:00 pm

at Bellingham Unitarian Fellowship hall, 1708 I St. in Bellingham

I know that title is a mouthful, but these major issues are right around the corner for us as a human race and as a planet, and they are complex and intertwined.  Peak Oil is a reality-- can you imagine what your life will be like when gas goes up to $10 a gallon... $20 a gallon... or is no longer available? (think about where we will get food, for example)  By every scientific account, global warming (climate change) is happening at much faster and more frightening rates than even the direst predictions.  And the economy--well, we have all been feeling that boat rocking, and it is not finished. 

Please, PLEASE come hear these three experts talk about what is coming down the pike toward us, including WHAT WE CAN DO to be prepared as a community.  Please invite other people too.  The mass media will not fill us in; we need to educate ourselves-- that is why myself and other volunteers have organized this event.  We are not trying to scare people, we are trying to raise awareness about these pressing issues and work toward creating a joyous and abundant future, reducing our dependency on oil and building our community's self-reliance.

Featuring: 
Economy: Dan Warner, J.D.
Climate: Juliet Crider, Ph.D.
Energy: John Rawlins, Ph.D.
Q&A Session to Follow
For more information go to transitionwhatcom.ning.com, email tomxyza@comcast.net, or call (360) 739-1968.

Thank you!  I am excited to see you there and move forward together,

--Chris Wolf

http://mail.yahoo.com

Dr. Jean M. Layton

1329 Lincoln St. Suite 3

Bellingham WA 98229

360-734-1659

www.naturalhealthbellingham.com

www.GFDoctor.com

www.glutenfreeorganics.blogspot.com

twitter with me at GFDoctor

Posted via email from GF Doctor-a slightly biased view of gluten free life.

Inside the White House: The Garden

via youtube.com

Posted via web from GF Doctor-a slightly biased view of gluten free life.

Anti-GMO Rice Art

via greenmuze.com

What a lovely way to say NO GMO's!

Posted via web from GF Doctor-a slightly biased view of gluten free life.

25 Naturally Gluten-free Snacks

Finding healthy, grab-and-go snacks can be challenging for the gluten-free eater. Gluten is pervasive in most packaged snack foods. Whole foods that are naturally gluten-free like cheeses, fruits, veggies, nuts and seeds, and grains make wonderful snacks when combined. Listed below are 25 original combinations of gluten-free whole foods to meet your snack needs. These snacks must be constructed by hand. They do not exist in these forms in any supermarket.

1. Corn tortillas with hummus and sprouts
2. Smoked salmon on rice crackers
3. Blue corn chips and salsa fresca
4. Bananas and cashew butter
5. Bosc pears and gruyere
6. Make your own trail mix: raw cashews, raisins, almonds, hazelnuts, dark chocolate chips
7. Plain yogurt with maple syrup, cinnamon, and apple slices
8. Celery sticks and goats chevre
9. Hard-boiled egg with sea salt and crushed black pepper
10. Honey crisp apple slices and peanut butter
11. Dark chocolate squares and fresh strawberries
12. Black bean dip with yellow corn chips
13. Next day rice with crushed nuts, seeds and tamari
14. Fresh blueberries and heavy cream
15. Avocado and cherry tomatoes
16. Canned tuna fish, carrot sticks and sweet pickles
17. Red grapes and swiss cheese
18. Baked sweet potato with ricotta and sautéed chard or spinach
19. Cottage cheese with peaches
20. Warm corn tortillas with smoked salmon, tahini and greens
21. Edamame (soy beans)
22. Tofu chive spread on Mary's Gone flax crackers
23. Sliced deli meat and avocado on a brown rice tortilla
24. Van's whole grain GF waffle with honey and hazelnut butter
25. Air popped popcorn mixed with crushed dried nori, garlic salt and pepper

Genevieve Sherrow, Candidate Master's of Science in Nutrition and Samer Koutoubi, MD, PhD, Professor and Core Faculty, School of Nutrition and Exercise Science

via blog.seattlepi.com

Love to see Gluten Free making it to mainstream press. I love #11.

Posted via web from GF Doctor-a slightly biased view of gluten free life.

NOTICE: Suspension of Washington State Thimerosal Limits for H1N1 Vaccine

This means that the H1N1 vaccine will exceed limits set by our State for our safety.  The government has already lifted any culpability from the manufacturers.

I will not have an H1N1 flu shot and hope each person who reads this will think long and hard about it as well.

Begin forwarded message:

From: "Gragg, Susan (DOH)" <Susan.Gragg@DOH.WA.GOV>

Date: September 24, 2009 9:47:44 AM PDT

To: NATUROPATHY-PROGRAM@LISTSERV.WA.GOV

Subject: NOTICE: Suspension of Washington State Thimerosal Limits for H1N1 Vaccine

Dear Immunization Partners:

Mercury limits law temporarily suspended
Secretary of Health Mary Selecky has temporarily suspended Washington’s limit on the amount of mercury (thimerosal) in H1N1 (swine flu) vaccine allowed for pregnant women and children younger than three years old. The six-month suspension is effective September 23, 2009 through March 23, 2010 and applies only to H1N1 vaccines. It does not apply to seasonal flu vaccine.

As a precaution, Washington state law limits the amount of mercury that can be in vaccines for pregnant women and children under three. The secretary of health can suspend the law when there is a shortage of vaccine or during a disease outbreak – both criteria apply to the H1N1 vaccine. Some H1N1 vaccine will be mercury-free, but it may not be available at all times and there may be limited amounts. This could stop children younger than three and pregnant women who want the vaccine from getting it. H1N1 vaccination will be voluntary. Pregnant women and children under three are two of the priority groups to get H1N1 vaccine first because they are at high risk for serious complications if they’re infected with H1N1 (swine flu) virus.

Notification requirements
It is important to note that when the mercury limits are suspended, the law requires that certain groups be told they are getting a vaccine containing more mercury than is usually permitted. This notification requirement applies to pregnant or lactating women and parents or guardians of children under the age of 18 getting the vaccine. There is no single notification method required; the Department of Health has developed a sample notification form to help you with this. There is also a chart that you can use providing guidance on screening patients to determine who needs to be notified. The notification form and other information on the temporary suspension of the mercury limits for H1N1 vaccine are available online (http://www.doh.wa.gov/cfh/immunize/providers/h1n1-thimerosal.htm).

H1N1 Vaccine information
We expect H1N1 (swine flu) vaccine to be available in early October. Health care providers who pre-registered to get H1N1 vaccine were faxed provider agreements this week. The H1N1 Provider Agreements must be returned to your local health agency listed on the agreement. All providers participating in the Washington State Childhood Vaccine Program were automatically pre-registered and were faxed agreements. If a provider does not want to get vaccine, there is a place on the agreement to indicate they do not want to participate. A signed provider agreement is not a guarantee that a provider will receive this vaccine. Final decisions on which providers will receive vaccine will be made by each local health agency. Pre-registration information is available online (http://www.doh.wa.gov/swineflu/h1n1reg.htm).

Vaccine listserv
The State Department of Health Immunization Program CHILD Profile is starting a listserv to share important vaccine information directly with health care providers and community partners. You can sign up online (http://listserv.wa.gov/cgi-bin/wa?A0=WA-IMMUNIZATION-INFO).

Janna Bardi, MPH
Manager, Immunization Program CHILD Profile
Washington State Department of Health
PO Box 47843
111 Israel Road SE
Olympia, WA 98504-7843
email: janna.bardi@doh.wa.gov
phone: 360.236.3568
FAX: 360.236.3590

Website:  http://www.doh.wa.gov/cfh/Immunize/default.htm

Public Health: Always Working for a Safer and Healthier Washington

Posted via email from GF Doctor-a slightly biased view of gluten free life.

Phys Ed: Can Vitamin D Improve Your Athletic Performance? - Well Blog - NYTimes.com

Phys Ed: Can Vitamin D Improve Your Athletic Performance?

By Gretchen Reynolds

Patrik Giardino/Getty Images

When scientists at the Australian Institute of Sport recently decided to check the Vitamin D status of some of that country’s elite female gymnasts, their findings were fairly alarming. Of the 18 gymnasts tested, 15 had levels that were “below current recommended guidelines for optimal bone health,” the study’s authors report. Six of these had Vitamin D levels that would qualify as medically deficient. Unlike other nutrients, Vitamin D can be obtained by exposure to ultraviolet radiation from sunlight, as well as through foods or supplements. Of course, female gymnasts are a unique and specialized bunch, not known for the quality or quantity of their diets, or for getting outside much.

But in another study presented at a conference earlier this year, researchers found that many of a group of distance runners also had poor Vitamin D status. Forty percent of the runners, who trained outdoors in sunny Baton Rouge, Louisiana, had insufficient Vitamin D. “It was something of a surprise,” says D. Enette Larson-Meyer, an assistant professor in the Department of Family and Consumer Sciences at the University of Wyoming and one of the authors of the study.

Vitamin D is an often overlooked element in athletic achievement, a “sleeper nutrient,” says John Anderson, a professor emeritus of nutrition at the University of North Carolina and one of the authors of a review article published online in May about Vitamin D and athletic performance. Vitamin D once was thought to be primarily involved in bone development. But a growing body of research suggests that it’s vital in multiple different bodily functions, including allowing body cells to utilize calcium (which is essential for cell metabolism), muscle fibers to develop and grow normally, and the immune system to function properly. “Almost every cell in the body has receptors” for Vitamin D, Anderson says. “It can up-regulate and down-regulate hundreds, maybe even thousands of genes,” Larson-Meyer says. “We’re only at the start of understanding how important it is.”

But many of us, it seems, no matter how active and scrupulous we are about health, don’t get enough Vitamin D. Nowadays, “many people aren’t going outside very much,” Johnson says, and most of us
assiduously apply sunscreen and take other precautions when we do. The Baton Rouge runners, for instance, most likely “ran early in the morning or late in the day,” Larson-Meyer says, reducing their chances of heat stroke or sunburn, but also reducing their exposure to sunlight.

Meanwhile, dietary sources of Vitamin D are meager. Cod-liver oil provides a whopping dose. But a glass of fortified milk provides a fraction of what scientists now think we need per day. (A major study published online in the journal Pediatrics last month concluded that more than 60 percent of American children, or almost 51 million kids, have “insufficient” levels of Vitamin D and another 9 percent, or 7.6 million children, are clinically “deficient,” a serious condition. Cases of childhood rickets, a bone disease caused by lack of Vitamin D, have been rising in the U.S. in recent years.)

Although few studies have looked closely at the issue of Vitamin D and athletic performance, those that have are suggestive. A series of strange but evocative studies undertaken decades ago in Russia and Germany, for instance, hint that the Eastern Bloc nations may have depended in part on sunlamps and Vitamin D to produce their preternaturally well-muscled and world-beating athletes. In one of the studies, four Russian sprinters were doused with artificial, ultraviolet light. Another group wasn’t. Both trained identically for the 100-meter dash. The control group lowered their sprint times by 1.7 percent. The radiated runners, in comparison, improved by an impressive 7.4 percent.

Related

• More Phys Ed columns
• Faster, Higher, Stronger
• Fitness and Nutrition News

More recently, when researchers tested the vertical jumping ability of a small group of adolescent athletes, Larson-Meyer says, “they found that those who had the lowest levels of Vitamin D tended not to jump as high,” intimating that too little of the nutrient may impair muscle power. Low levels might also contribute to sports injuries, in part because Vitamin D is so important for bone and muscle health. In a Creighton University study of female naval recruits, stress fractures were reduced significantly after the women started taking supplements of Vitamin D and calcium.

A number of recent studies also have shown that, among athletes who train outside year-round, maximal oxygen intake tends to be highest in late summer, Johnson says. The athletes, in other words, are fittest in August, when ultraviolet radiation from the sun is at its zenith. They often then experience an abrupt drop in maximal oxygen intake,
beginning as early as September, even thought they continue to train just as hard. This decline coincides with the autumnal lengthening of the angle of sunlight. Less ultraviolet radiation reaches the earth and, apparently, sports performance suffers.

Concerned now about your Vitamin D status? You can learn your status with a simple blood test. An at-home version is available through the Web site of the Vitamin D Council. Be sure that any test checks the level of 25(OH)D in your blood. This level “should generally be above 50 nanograms per milliliter,” Larson-Meyer says.

If your levels are low, talk to your doctor about the best response. Sunlight is one easy, if controversial, fix. “Most dermatologists will still tell you that no amount of sun exposure is safe,” Johnson says.

But Larson-Meyer and other Vitamin D researchers aren’t so sure. “There’s no good, scientific evidence that five to thirty minutes of sunlight a few times a week is harmful,” she says.

Or try supplements. “1,000 IU a day and much more for people who are deficient” is probably close to ideal, Larson-Meyer says. This, by the way, is about double the current recommended daily allowance. Most experts anticipate that this allowance will be revised upward soon. Consult with your doctor before beginning supplements. Overdoses of Vitamin D are rare, but can occur.

Finally, stay tuned. “In the next few years, we’re going to be learning much more” about the role of vitamin D in bodily function and sports performance, Larson-Meyer says.

via well.blogs.nytimes.com

One simple vitamin with so many actions.

Posted via web from GF Doctor-a slightly biased view of gluten free life.

AW: I want a refund, not a replacement

From: "steve wasik.ceo" <steve.wasik.ceo@sigg.com>

Date: September 23, 2009 4:32:09 AM PDT

To: <drjeanlayton@naturalhealthbellingham.com>

Subject: AW: I want a refund, not a replacement

Dear Jean,

I understand that my poor communications led to confusion regarding the SIGG liners – and that just saying they were leach free was not enough. I posted an open apology a couple weeks ago on Huffington Post (I have attached it in case you have not seen it yet).

To address your questions:

1.      We can offer you a refund if you have purchased your SIGG from us directly on our MySIGG.com web shop. Otherwise, you will need to speak to your retailer and all of them have different policies which we do not control.

2.      Attached is the composition of our new EcoCare liner. We do plan to post this on our website and are simply waiting for final approval from our supplier who owns the formula.

I sincerely hope that we can regain your trust and confidence in SIGG products.

And I apologize directly to you for my miscommunications. I truly am sorry.

Best wishes,

Steve

---

Von: drjeanlayton@naturalhealthbellingham.com [mailto:drjeanlayton@naturalhealthbellingham.com]
Gesendet: Mittwoch, 23. September 2009 03:57
An: steve wasik.ceo
Betreff: I want a refund, not a replacement

September 22, 2009
CEO Steve Wasik

Dear Steve Wasik,

As someone who has been touched by breast cancer (both my mother and grandmother died of the disease), I was deeply disappointed to learn that SIGG bottles were made with bisphenol A (BPA) until August 2008. BPA is linked to increased breast cancer risk, among many other health problems.

I bought your products as replacements for plastic bottles made with BPA. While you claim that the chemical did not leach from the old liner, I don’t think that BPA belongs in my water bottle at all. SIGG’s lack of disclosure regarding the chemical ingredients in your old liner as well as your new liner has caused me to lose confidence in your products and your company.

I do not want a replacement SIGG bottle because I don’t know what’s in it. Telling me it’s “safe” isn’t enough. I have guided my patients to your products in part because of your reputation for high quality products.

What can you do to regain my trust? Start with:

1. Offer full refunds on all SIGG bottles, regardless of the liner.

2. Fully disclose on your Web site and packaging all of the chemical ingredients in the new liner.

Until then, I can’t consider your products for my family, friends or patients.

Sincerely

Dr. Jean Layton
1329 Lincoln St Suite 3
Bellingham, WA 98229-6279

Download now or preview on posterous

SIGG EcoCare Liner Composition - Sep 2009.pdf (53 KB)

Download now or preview on posterous

SIGG CEO - I'm Sorry - Huffington Post - Sep 7 2009.pdf (40 KB)

Posted via email from GF Doctor-a slightly biased view of gluten free life.

Traveling food- or how to make sure that you don't starve

Oh, the joys of traveling. The excitement of new places, new faces and new experiences.
Creating a list and checking it twice just to make sure that you don't forget anything.

Itinerary, Check
Clothes for all events, Check
Computer, Check
Power cords, Check
Camera and battery, Check
Business Cards, Check
Vitamins and medical kit, Check
Knitting for on the plane, Check,
Book, ditto, Check
Toiletries, in solids to avoid all the TSA folk and that silly one quart bag, Check
Coffee mug, Check
Water Bottle, empty, Check
Lastly, at least for us Gluten-Free folks. FOOD.

Who amongst us doesn't have a tale about being in an airport and finding NOTHING to eat?
Or worse finding something on a menu only to discover they ran out?
After traveling last winter and facing an unexpected delay that kept us in the airport for hours longer than we were meant to, I always pack food.

So, this morning, in preparation for traveling to BlogHer Food 09, I made some of my Almond Butter Granola Bars. This way, no matter how delayed the flight. I will not starve.
And if the food at BlogHer isn't GF for some reason, I will not starve.
I'll let you know all about the event when I get back.

Almond Butter Granola Bars with Tart Cherries and Toasted Hazelnuts- 48 bars
preheat oven to 200. Line 2 cookie sheets (1/2 sheet) with parchment paper

Melt in large pot and then heat till bubbling:
1/2 cup butter
3/4 cup brown sugar
1/2 cup honey of choice (I like the local wildflower honey)
12 oz of Almond butter (but you could substitute peanut butter as well)

Stir in 6 cups of Gluten-Free rolled oats, making sure that all the oats are covered.

Beat together 2 large eggs and 2 teaspoons of baking soda.

Stir into mix.

Add 1 cup of chopped nuts (I chose hazelnuts but a combination is fabulous)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 1/2 cups dried fruit (I used tart cherries, fig nuggets and raisins)
1/2 cup coconut
1/2 or more of M&M's

Stir well to incorporate. Divide the batter in half and dump onto prepared cookie sheets
Spread out to an even thickness without compressing the dough.
It is fine if there are small gaps, they just let the heat into crisp the bars.

Place in 200 degree oven for 2 1/2 hours. This allows slow heating and even toasting.
Rotate the pans on the 1/2 hour.

Cut while warm into 24 bars per pan.
Enjoy!

Gathering the clothes you need
Dr. Jean M. Layton
1329 Lincoln St. Suite 3
Bellingham WA 98229
360-734-1659
www.naturalhealthbellingham.com
www.GFDoctor.com
www.glutenfreeorganics.blogspot.com
twitter with me at GFDoctor

Posted via email from GF Doctor-a slightly biased view of gluten free life.

The truth about the flu shot

1. What’s in the regular flu shot? 

 Egg protein and avian 

contaminant viruses  Thimerosal (mercury): 

in multi-dose vials   Polysorbate 80:allergen; 

infertility in mice 

  Formaldehyde: carcinogen  Triton X100: detergent   Sucrose: table sugar 

  Resin: known allergen   Gentamycin: antibiotic   Gelatin: known allergen 

2.  Do flu shots work?  

 Not in healthy babies:  A review of 51 studies involving more than 294,000 children 

it was found there was “no evidence that injecting children 6-24 months of age with a flu shot was 

any more effective than placebo. In children over 2 yrs, it was only effective 33% of the time in 

preventing the flu. Reference: “Vaccines for preventing influenza in healthy children." The 

Cochrane Database of Systematic Reviews. 2 (2008).  

 

 Not in children with asthma:  A study 800 children with asthma, half were 

vaccinated and the other half did not receive the influenza vaccine. The two groups were 

compared with respect to clinic visits, emergency department (ED) visits, and hospitalizations for 

asthma. CONCLUSION: This study failed to provide evidence that the influenza vaccine prevents 

pediatric asthma exacerbations.  Reference: “Effectiveness of influenza vaccine for the prevention 

of asthma exacerbations.” Christly, C. et al. Arch Dis Child. 2004 Aug;89(8):734-5. 

  

 Not in children with asthma (2): “The inactivated flu vaccine does not prevent 

influenza-related hospitalizations in children, especially the ones with asthma…In fact, children 

who get the flu vaccine are three times more at risk for hospitalization than children who do not 

get the vaccine.” Reference: The American Thoracic Society’s 105th International Conference, 

May 15-20, 2009, San Diego. 

 

 Not in adults:  In a review of 48 reports (more than 66,000 adults), “Vaccination of 

healthy adults only reduced risk of influenza by 6% and reduced the number of missed work days 

by less than one day (0.16) days. It did not change the number of people needing to go to hospital 

or take time off work.”  Reference: “Vaccines for preventing influenza in healthy adults." The 

Cochrane Database of Systematic Reviews. 1 (2006).  

 

 Not in the Elderly: In a review of 64 studies over 98 flu seasons of elderly living in 

nursing homes, flu shots were non-significant  for preventing the flu. For elderly living in the 

community, vaccines were not (significantly) effective against influenza, ILI or pneumonia. 

Reference: “Vaccines for preventing influenza in the elderly.” The Cochrane Database of 

Systematic Reviews. 3(2006).  

 

 

3.  What about the new Swine Flu vaccine? 

 Some of the new H1N1 (swine flu) vaccines are going to be made by Novartis. These shots 

will probably be made in PER.C6 cells (human retina cells) and contain MF59, a potentially 

debilitating adjuvant.  MF-59 is an oil-based adjuvant primarily composed of squalene.  

 All rats injected with squalene (oil) adjuvants developed a disease that left them crippled, 

dragging their paralyzed hindquarters across their cages. Injected squalene can cause 

severe arthritis (3 on scale of 4) and severe immune responses, such as autoimmune 

arthritis and lupus.  

Reference (1): Kenney, RT. Edleman, R. "Survey of human-use adjuvants." Expert 

Review of Vaccines. 2 (2003) p171.  Reference (2): Matsumoto, Gary. Vaccine A: The 

Covert Government Experiment That’s Killing Our Soldiers and Why GI’s Are Only the 

First Victims of this Vaccine. New York: Basic Books. p54. 

 Federal health officials are starting to recommend that most Americans get three flu shots this 

fall: one regular flu shot and two doses of the vaccine made against the new swine flu strain.  

School children who have never had a flu shot are targeted for four shots in the fall - twice 

for seasonal flu, twice for pandemic swine flu. (July 15, 2009 news) 

 HHS Secretary Kathleen Sebelius has been talking to school superintendents around the 

country, urging them to make plans to use buildings for mass vaccinations and for vaccinating 

kids first. (CBS News, June 12, 2009.) 

 

4.  What can you do? You can't do it all, but you can do something! 

 Give this information to everyone you know and love, especially church members, social 

groups, school teachers and administrators, and first responders (EMTs, Paramedics, Firemen, 

etc). Contact your local police, sheriff, city council members, county commissioners and 

chamber of commerce. Discuss your concerns about forced vaccinations. Their support is 

important to maintain your right to refuse.  

 Email or fax this information to local TV and radio stations. Call or fax to your State and 

National political representatives.  

 Connect with other activist organizations – those who support 2nd amendment issues, the 

environment and animal rights. Help spread the word about their passion and get them 

involved with yours.  

 Write a small article for LOCAL, community newspapers. Watch for samples on 

www.PandemicFluOnline.com   

 Check out  www.oathkeepers.org. Share this with your local law and military folks. A pdf for 

easy printing is available on  www.DrTenpenny.com  

 Have at least 3 weeks of food and water on hand; be prepared to voluntarily self-quarantine.  

 Stock up on Vitamin D3 (3000 IU per person), Vitamin A, Vitamin C, fish oil, and zinc. 

  

 As stated years ago by Margaret Mead, “Never doubt that a small group of thoughtful 

committed citizens can change the world; indeed it is the only thing that ever has.” 

For more daily updates and information 

www.VacLib.org     www.PandemicFluOnline.com     www.DrTenpenny.com   

Dr. Jean M. Layton

1329 Lincoln St. Suite 3

Bellingham WA 98229

360-734-1659

www.naturalhealthbellingham.com

www.GFDoctor@blogspot.com

www.glutenfreeorganics.blogspot.com

www.gfdoctor.posterous.com

twitter with me at GFDoctor

Posted via email from GF Doctor-a slightly biased view of gluten free life.

The Truth about the Flu Shot

via drtenpenny.com

Posted via web from GF Doctor-a slightly biased view of gluten free life.

The response from SIGG CEO Steve Wasik

Check out this website I found at facebook.com

I think I STILL don't know what is in the new liner and this is a truly poor response.

Posted via web from GF Doctor-a slightly biased view of gluten free life.

Vitamin D, Calcium Shown to Reduce Mortality even amongst those with hip fractures

From Medscape Medical News

Vitamin D, Calcium Shown to Reduce Mortality — Even Among Those With Hip Fractures

Nancy A. Melville

Authors and Disclosures

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via medscape.com

Posted via web from GF Doctor-a slightly biased view of gluten free life.

Quinoa and Black Bean Salad with Lime Cilantro Dressing -

Check out this website I found at docs.google.com

I make a batch weekly or so in the summer and enjoy as long as it lasts, Keeps really well

Posted via web from GF Doctor- a slightly biased view of gluten free life.

Apricot Quinoa Bran Muffins

Check out this website I found at docs.google.com

Love these for breakfast

Posted via web from GF Doctor- a slightly biased view of gluten free life.

Mama K's Aromatic Play Clay

Mama K's Aromatic Play Clay

• gluten free
• 100% natural
• biodegradable

Appeal to the senses with 100-percent natural clay that combines aromatherapy with activity.

Scented to ease tension, calm, treat anxiety, and more!

Now availible from Mama K's

The 5 Scent Tube

Five amazing scents all in one convenient tube

Visit the Store

via mama-ks.com

This is a fabulous idea! Combine the wonders of aromatherapy with the tactile pleasures of play clay.
Why didn't I think of this?

Posted via web from Gluten-Free Organics

Seriously cool! Gluten-free Mama K's Aromatic Play Clay

Get more from your play time. A wholesome, all-natural addition to play time, Mama K's Play Clay is a kid-safe clay with subtle aromatherapy oils to soothe the mind. Ingredients are basic and natural: they include certified gluten free flour, extra virgin olive oil, vegetable colorants and pure essential oils. Available in six scents, including soothing lavender, relaxing chamomile and tension-easing bergamot.

Our ingredints are 100% natural and Mama K’s Play Clay is suitable for kids with Celiac and Autism Spectrum disorders.

via mama-ks.com

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Looks like wheat paste isn't a true problem with red wines. Wheat gluten used as a clarifying agent of red win...[J Agric Food Chem. 2002] - PubMed Result

J Agric Food Chem. 2002 Jan 2;50(1):177-84. Links

Wheat gluten used as a clarifying agent of red wines.

Marchal R, Marchal-Delahaut L, Lallement A, Jeandet P.

Laboratoire d'Oenologie, URVVC, UPRES EA 2069, Faculté des Sciences, Université de Reims, BP 1039, 51687 Reims Cedex 2, France. richard.marchal@univ-reims.fr

Bovine spongiform encephalopathy caused a situation of crisis leading the public and winemakers to lose their confidence in the use of gelatin as a fining agent and to reject animal proteins in general. Therefore, we started the search for a substitute for gelatin and egg protein by comparing gluten with these fining treatments currently used. This study concerned the fining of a Burgundy red wine (Rully, Controlled Appellation). For 6 g/hL, enzymatically hydrolyzed glutens (EHG) gave better efficiencies than deamidated glutens. The efficiency of the egg proteins treatment was situated between those of the hydrolyzed glutens and deamidated glutens. For 12 and 18 g/hL, turbidities of the wine treated by five glutens were 67 to 86% less than that of the control wine. Better results were obtained with egg proteins for short kinetics particularly. Wine fining with gluten was always better than gelatin treatments. The differences between the five glutens became very small when the dose incorporated in the wine increased. The volumes of lees generated by fining with gluten are situated between the values obtained with egg proteins and gelatin. After fining, immunodetection with gluten polyclonal antibodies failed to detect residual deamidated gluten.

PMID: 11754564 [PubMed - indexed for MEDLINE]

via ncbi.nlm.nih.gov

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Another look at Wheat paste in wine barrels? I am searching for the true answer. So far, I will keep drinking my fav red.

Post #1

Diane wroteon July 16, 2009 at 11:16am

Has anyone seen the ICOR postings with this information this week?
See below

"It seems that there is a lot of controversy as to whether there is gluten in wine or not. This stems from the fact that indeed, ageing barrells can indeed be sealed with a flour paste. Follow this link to see that this tradition is alive and well: http://www.stavin.com/barrelsystems/insert.htm Also, another consideration, especially for organic, specialty or vegan wines is the method of 'fineing" or clarifying the wine of sediments and impurities. This link from Frey organic wines explains this process: http://www.freywine.com/vegan-wine.html In talking with E&J Gallo representative yesterday, I was informed that import wines are more likely to be stored in barrells sealed with flour paste, as are wines from smaller wineries. The rep informed me that ALL Gallo wines, including Peter Vella box wine and Turning Leaf box wines are totally gluten free from picking to bottling. The wine is aged in 1000 gallon stainless steel casks, and they use a gelatin based fining agent. From the research I have done, and the responses I have gotten from a few wineries, I would say there is DEFINITELY a chance that there could be gluten in certain wines. I am supplying the 2 different responses I got from Inglenook and Black Box Wines to clarify this. If you have ever not felt well or felt like you got gluten somewhere after a meal that included wine, and never suspected the wine but could not figure out what else could have sickened you---now at least you know it was not all in your head. It could have been the wine!!

Response from Inglenook Winery:

Unfortunately, we cannot guarantee our wines are gluten free. I'm
sorry for the disappointment.

Cordially,
Tammy Mikus
Consumer Relations

Response from Black Box Wines:

July 10, 2009

Dear Mrs. Berry,

Thank you for taking the time to contact us at Black Box Wines Consumer
Relations. We appreciate hearing from you!

We do not test our products for gluten. However, to our knowledge, they do
not contain it.

We buy our barrels from many different cooperages. As a result, some of
our barrels may have been sealed with wheat paste.

Fining agents are used on a lot-by-lot basis to optimize the quality. Some
fining agents contain proteinaceous materials. Proteinaceous fining agents
are used to react with color and/or tannin molecules to make them removable
by subsequent filtration. Both the fining agent, the color and/or tannin
it reacts with are removed by the filtration process.

All of our fining agents are approved by the Alcohol & Tobacco Tax & Trade
Bureau (TTB, formerly the Bureau of Alcohol, Tobacco and Firearms)

One of our standard fining agents contains Micronized potassium casseinate
[casein is milk protein], food grade gelatin, egg albumin and other food
grade components.

Where one's health is of a concern, we always recommend that you consult
with your physician.

I hope the information we have provided is helpful. We appreciate your
interest in Black Box Wines and hope we can look forward to serving you as
a valued customer.

If I may be of any assistance in the future, please feel free to contact me
at 1-800-836-9463 Ext. 67674, Monday through Friday, 9:00am to 5:00pm
Eastern Time.

Sincerely,

April Stewart
Consumer Relations Representative
Black Box Wines

Reference # 263701

And finally, the response from Gallo Wines:

Dear Mrs. Berry,

Thank you for contacting us. We appreciate your interest in Peter Vella Winery.
In response to your inquiry, all of the wines and champagnes produced by E. & J. Gallo Winery in the United States are in compliance with the Food and Drug Administration's current proposed rule defining the term "gluten-free", which means the products contain less than 20 parts per million of gluten.

We hope this information is helpful and appreciate you giving us this opportunity to answer your question. It is our further hope you will continue to enjoy our fine products for many more years to come.

Sincerely,

Peter Vella Winery

Consumer Information Center
Case ID#: 362134

If you respond, please click on "reply" without changing the subject header of this email.

I hope this information helps!! So indeed, wineries need to be contacted in the same exhaustive manner as food companies---especially since there are no ingredient labeling laws for alcoholic beverages yet!"

Post #2

Joe wroteon July 22, 2009 at 10:36am

This topic has come up several times. Personally, I think it's a red herring. If the paste were applied in such a way that the wine could reach it, and leach out the flour, it wouldn't seal the barrels.

As to fining agents, yes, they're proteins. As far as I understand the fining process, the protein attaches itself to the impurities, and the whole mess is filtered out. Notice that the proteins they use are already a gel, a liquid, or something that can easily form a gel or liquid. Wheat gluten isn't mentioned as even being used. I suppose someone who is allergic to albumin or bovine casein might want to stay away from wines fined with those two items, but I doubt that any protein is actually left in the wine.

(total aside--Of bigger concern to me is the gelatin, which could be sourced from any animal. This is why good kosher wines are more expensive than their non-kosher counterparts--they wouldn't use most of the readily available gelatins, and may not use casein (depends on whether it's considered sufficiently removed from milk to not be dairy).)

Joe Ellison

via facebook.com

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Op-Ed Contributor - Big Food vs. Big Insurance - NYTimes.com

Big Food vs. Big Insurance MICHAEL POLLAN

Published: September 9, 2009

TO listen to President Obama’s speech on Wednesday night, or to just about anyone else in the health care debate, you would think that the biggest problem with health care in America is the system itself — perverse incentives, inefficiencies, unnecessary tests and procedures, lack of competition, and greed.

No one disputes that the $2.3 trillion we devote to the health care industry is often spent unwisely, but the fact that the United States spends twice as much per person as most European countries on health care can be substantially explained, as a study released last month says, by our being fatter. Even the most efficient health care system that the administration could hope to devise would still confront a rising tide of chronic disease linked to diet.

That’s why our success in bringing health care costs under control ultimately depends on whether Washington can summon the political will to take on and reform a second, even more powerful industry: the food industry.

According to the Centers for Disease Control and Prevention, three-quarters of health care spending now goes to treat “preventable chronic diseases.” Not all of these diseases are linked to diet — there’s smoking, for instance — but many, if not most, of them are.

We’re spending $147 billion to treat obesity, $116 billion to treat diabetes, and hundreds of billions more to treat cardiovascular disease and the many types of cancer that have been linked to the so-called Western diet. One recent study estimated that 30 percent of the increase in health care spending over the past 20 years could be attributed to the soaring rate of obesity, a condition that now accounts for nearly a tenth of all spending on health care.

The American way of eating has become the elephant in the room in the debate over health care. The president has made a few notable allusions to it, and, by planting her vegetable garden on the South Lawn, Michelle Obama has tried to focus our attention on it. Just last month, Mr. Obama talked about putting a farmers’ market in front of the White House, and building new distribution networks to connect local farmers to public schools so that student lunches might offer more fresh produce and fewer Tater Tots. He’s even floated the idea of taxing soda.

But so far, food system reform has not figured in the national conversation about health care reform. And so the government is poised to go on encouraging America’s fast-food diet with its farm policies even as it takes on added responsibilities for covering the medical costs of that diet. To put it more bluntly, the government is putting itself in the uncomfortable position of subsidizing both the costs of treating Type 2 diabetes and the consumption of high-fructose corn syrup.

Why the disconnect? Probably because reforming the food system is politically even more difficult than reforming the health care system. At least in the health care battle, the administration can count some powerful corporate interests on its side — like the large segment of the Fortune 500 that has concluded the current system is unsustainable.

That is hardly the case when it comes to challenging agribusiness. Cheap food is going to be popular as long as the social and environmental costs of that food are charged to the future. There’s lots of money to be made selling fast food and then treating the diseases that fast food causes. One of the leading products of the American food industry has become patients for the American health care industry.

The market for prescription drugs and medical devices to manage Type 2 diabetes, which the Centers for Disease Control estimates will afflict one in three Americans born after 2000, is one of the brighter spots in the American economy. As things stand, the health care industry finds it more profitable to treat chronic diseases than to prevent them. There’s more money in amputating the limbs of diabetics than in counseling them on diet and exercise.

As for the insurers, you would think preventing chronic diseases would be good business, but, at least under the current rules, it’s much better business simply to keep patients at risk for chronic disease out of your pool of customers, whether through lifetime caps on coverage or rules against pre-existing conditions or by figuring out ways to toss patients overboard when they become ill.

But these rules may well be about to change — and, when it comes to reforming the American diet and food system, that step alone could be a game changer. Even under the weaker versions of health care reform now on offer, health insurers would be required to take everyone at the same rates, provide a standard level of coverage and keep people on their rolls regardless of their health. Terms like “pre-existing conditions” and “underwriting” would vanish from the health insurance rulebook — and, when they do, the relationship between the health insurance industry and the food industry will undergo a sea change.

The moment these new rules take effect, health insurance companies will promptly discover they have a powerful interest in reducing rates of obesity and chronic diseases linked to diet. A patient with Type 2 diabetes incurs additional health care costs of more than $6,600 a year; over a lifetime, that can come to more than $400,000. Insurers will quickly figure out that every case of Type 2 diabetes they can prevent adds $400,000 to their bottom line. Suddenly, every can of soda or Happy Meal or chicken nugget on a school lunch menu will look like a threat to future profits.

When health insurers can no longer evade much of the cost of treating the collateral damage of the American diet, the movement to reform the food system — everything from farm policy to food marketing and school lunches — will acquire a powerful and wealthy ally, something it hasn’t really ever had before.

AGRIBUSINESS dominates the agriculture committees of Congress, and has swatted away most efforts at reform. But what happens when the health insurance industry realizes that our system of farm subsidies makes junk food cheap, and fresh produce dear, and thus contributes to obesity and Type 2 diabetes? It will promptly get involved in the fight over the farm bill — which is to say, the industry will begin buying seats on those agriculture committees and demanding that the next bill be written with the interests of the public health more firmly in mind.

In the same way much of the health insurance industry threw its weight behind the campaign against smoking, we can expect it to support, and perhaps even help pay for, public education efforts like New York City’s bold new ad campaign against drinking soda. At the moment, a federal campaign to discourage the consumption of sweetened soft drinks is a political nonstarter, but few things could do more to slow the rise of Type 2 diabetes among adolescents than to reduce their soda consumption, which represents 15 percent of their caloric intake.

That’s why it’s easy to imagine the industry throwing its weight behind a soda tax. School lunch reform would become its cause, too, and in time the industry would come to see that the development of regional food systems, which make fresh produce more available and reduce dependence on heavily processed food from far away, could help prevent chronic disease and reduce their costs.

Recently a team of designers from M.I.T. and Columbia was asked by the foundation of the insurer UnitedHealthcare to develop an innovative systems approach to tackling childhood obesity in America. Their conclusion surprised the designers as much as their sponsor: they determined that promoting the concept of a “foodshed” — a diversified, regional food economy — could be the key to improving the American diet.

All of which suggests that passing a health care reform bill, no matter how ambitious, is only the first step in solving our health care crisis. To keep from bankrupting ourselves, we will then have to get to work on improving our health — which means going to work on the American way of eating.

But even if we get a health care bill that does little more than require insurers to cover everyone on the same basis, it could put us on that course.

For it will force the industry, and the government, to take a good hard look at the elephant in the room and galvanize a movement to slim it down.

Michael Pollan, a contributing writer for The Times Magazine and a professor of journalism at the University of California, Berkeley, is the author of “In Defense of Food: An Eater’s Manifesto.”

via nytimes.com

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Dr. Kenneth Fine speaks about life without Gluten

Topic –"The Historic and Current Clash of Man vs.Gluten" 

Hosted by Bellingham Gluten Intolerance Group of Whatcom County, Washington

DATE: Thursday, Sept. 17, 2009, 

Time: 7-9 PM 

WHERE: St. Luke’s Health Ed Ctr, 3333 Squalicum Pkwy. Bellingham,WA

Admission: NO CHARGE to attend

Contact Information: Kelle A. Rankin-Sunter 360-223-7437

Presenter: Dr. Kenneth Fine, MD

Summary of talk . . .

To understand the historic and present social and health consequences of a grain-based food society. 

To understand the roots of how and why grains are contributing to poor health of Americans today 

To understand the many factors involved in the epidemic of inflammatory and autoimmune conditions, and the large role played by gluten sensitivity in this epidemic 

Offering solutions on how we can create both an anti-inflammatory external and internal environment for Health, Happiness and Hope 

Link for more information on Dr. FineCurriculum Vitae:  HYPERLINK "https://www.enterolab.com/StaticPages/Frame_Cirrculum.htm" \o "https://www.enterolab.com/StaticPages/Frame_Cirrculum.htm" \t "_blank" https://www.enterolab.com/StaticPages/Frame_Cirrculum.htm 

Dr. Fine is a noted gastroenterologist and researcher from Dallas, TX who is the Director of Operations and Medical Research for EnteroLab Research Laboratories, Inc. He is a graduate of Baylor Universtiry Medical Center where he also served as attending physician and staff gastroenterologist in the Internal Medicine Dept., Div. of Gastroenterology and staff researcher in the division of GI research.

The Bellingham Gluten Intolerance Group serves the NW corner of the state of Washington including Whatcom, Skagit and Island Counties as well as individuals from British Columbia. BGIG offers support, recipes, information and networking for those experiencing reactions of any sort to wheat, rye and barley, in addition people who care for these individuals. We welcome everyone to attend our meetings and events. You do not have to be a member to join us.

Dr. Jean M. Layton

1329 Lincoln St. Suite 3

Bellingham WA 98229

360-734-1659

www.naturalhealthbellingham.com

www.glutenfreeorganics.blogspot.com

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A new Hostel? In Bellingham?

The Washington State Council is the local governing body for Hostelling International. One of our main tasks is the support of existing hostels in Washington and the development of new ones. We believe the Bellingham area might be an ideal location for a hostel. In particular, we suspect Fairhaven might be the best location because of transportation connections and proximity to Western Washington. But we believe that those of you who live in the area will know best and can be the most successful at making a new hostel happen.

HI-WSC would like to have a meeting of any interested HI members in northwest Washington to discuss this project and to determine what help you feel you would need to take this on. If you would have any interest in helping develop a new HI hostel in Bellingham, please send an email to mike.ruby@hiwsc.org <mailto:mike.ruby@hiwsc.org>. I'll contact you to set up a meeting after I've heard from several of you. Thanks ever so much for your interest.

Mike Ruby

Board Treasurer

HI-USA, Washington State Council

mike.ruby@hiwsc.org <mailto:mike.ruby@hiwsc.org>

www.hiwsc.org <http://cts.vresp.com/c/?HostellingInternatio/3635225c33/905e347d7a/7af7c45967> 

Dr. Jean M. Layton

1329 Lincoln St. Suite 3

Bellingham WA 98229

360-734-1659

www.naturalhealthbellingham.com

www.glutenfreeorganics.blogspot.com

twitter with me at GFDoctor

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Medscape Message to Doctors- Report New Cases of Guillain-Barré After H1N1 Flu Vaccine

From Medscape Medical News

Report New Cases of Guillain-Barré After H1N1 Flu Vaccine

Allison Gandey

Authors and Disclosures

September 1, 2009 — Neurologists should be vigilant in tracking any new cases of Guillain-Barré syndrome after patients have received the H1N1 flu vaccine, say officials. The American Academy of Neurology (AAN) is teaming up with the Centers for Disease Control and Prevention (CDC) to make sure doctors remain alert.

Guillain-Barré has been linked to several vaccines, including the preparation for the 1976 swine flu. In a statement issued by the AAN, experts said that although they do not expect the 2009 H1N1 vaccine to increase the risk for the autoimmune disease, this is a concern with any pandemic vaccine. "The active participation of neurologists is going to be critical for monitoring for any possible increase in Guillain-Barré following 2009 H1N1 influenza vaccination," AAN spokesperson Orly Avitzur, MD, said in a news release.

The H1N1 vaccine is currently in production. High-risk groups will be encouraged to receive the vaccine this fall. Infants, children, young adults, pregnant women, adults 25 years and older with underlying health conditions, and healthcare workers are considered good candidates for the vaccine.

Doctors are being asked to report adverse events using the standard CDC and US Food and Drug Administration Vaccine Adverse Event Reporting System.

Guillain-Barré affects 1 to 4 people per 100,000 annually around the world. It causes respiratory failure requiring ventilation in an estimated 25% of people, and between 4% and 15% die.

The AAN guidelines on the treatment of Guillain-Barré are available online.

[CLOSE WINDOW]

Authors and Disclosures

Journalist

Allison Gandey

Allison Gandey is a journalist for Medscape. She is the former science affairs analyst for the Canadian Medical Association Journal. Allison, who has a master of journalism specializing in science from Carleton University, has edited a variety of medical association publications and has worked in radio and television. She can be contacted at agandey@webmd.net.

via medscape.com

This concern of vaccine damage is the main reason to really think about your personal risk of contracting the H1N1.

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Sudden valley Board meeting to discuss Taking over the coffee shop (IE Running it!)

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SuddenValleyLarry's Channel Post office part 3

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