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Our August 2016 Newsletter for Healthy Living
Seed the Future
own on the farm, there is simultaneously an explosion of super
weeds and a decline of seeds, a
waxing and a waning, the yin and yang
of Big Ag. These concurrent phenomena
are (not coincidentally) caused by the
same companies who are striving to control and harness agriculture. They hope
to force every last bushel of productivity
out of every single acre, achieving yields
well beyond those imagined even a few
years ago. These companies laid down
their financial roots producing toxic
chemicals. In days gone by, they brought
chemical warfare into the fields of battle
with the likes of Agent Orange.
Now the war is being fought in
the fields of our farms. Corn fields, soy
fields and cotton fields, are
all now battlefields, where
weeds run rampant, and
seeds are at a premium.
How is it that the proliferation of weeds and the demise of our seeds are entwined? This
story begins thousands of years ago…
Innovations in agriculture developed some 12,000 years ago, taking
root in the Fertile Crescent in Asia. Neolithic peoples slowly began transitioning
from wild harvesting and began planting
wheat, barley, figs and peas. They harnessed the waters developing irrigation,
they discovered soil amendments increasing yields, and most notably they
saved the seeds of the juiciest, sweetest
and healthiest plants to plant the next
year and the year after that.
This arrangement served us
D
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Choline and Good Fats
August Specials
well as a species: civilizations sprang
forth, we built pyramids, sailed ships
and set about populating the globe. Everywhere our ancient ancestors went they
brought their seeds, shared them with
others and replanted only the best. Seed
sharing was common, and seed saving
was inherent to the survival of our species. In fact, one of the first written
pieces of law, “The Code of Hammu-
control 60% of the global seed market. Three of them control 47% of the
world’s proprietary genetics. Most of
the seeds now being developed and patented are genetically altered (GMO) to
withstand heavy applications of pesticides and herbicides in the fields. It is no
coincidence that the very patent holders
of the seeds are the same actors who
make and sell the chemicals being ap-
“In the 1990s, the Supreme Court deemed that seeds
and plants could be patented.”
rabi,” had specifications on how to pollinate crops and improve the next generation of seeds.
In 1883, private seed companies began lobbying to end public seed
distribution. By the year 1924, public
seed distribution had vanished. Usher in
the technologies from WWII, and plant
breeding took a new turn to increase
harvest and withstand agricultural
chemicals. In the 1990s, the Supreme
Court deemed that seeds and plants
could be patented which prevented farmers from saving them and researchers
from studying them. Back in the 1960s,
more than 60% of soybean farmers in
the US saved and replanted their seeds.
They had rights and securities on next
year’s crop. Today, less than 10% of our
soybean farmers save their seeds.
The plot thickened as large
pharmaceutical companies began buying
up independent seed companies and research dollars for public plant breeding
were slashed. Now just five companies
plied. This onslaught of chemicals
worked for a few decades, but as we
know, nature marches on and learns how
to evolve rather quickly.
Those pervasive superweeds
have evolved to thrive despite even heavier applications and noxious concentrations. Just last month, Monsanto and DuPont announced a partnership to sell new
“Roundup Ready 2 Xtend” soybeans
which are genetically altered to resist
dicamba and glyphosate to fight the rise
of superweeds. As a result, Monsanto’s
own analysis has indicated that dicamba
use on cotton and soy will rise from less
than 1 million pounds to more than 25
million pounds used per year.
Today the dilemma of superweeds is upon us. The EPA’s Office of
Inspector General said in March that it
will open an investigation into the spread
of superweeds and how the toxic chemicals used to combat them affect farmers.
EWG’s AgMag commented that
What’s Inside This Issue
 Love That Thyroid
 August Monthly Coupon
All articles in this newsletter are for the purpose of nutritional information only and should not be considered a substitute for professional medical advice.
continued on page 2
Choline and Good Fats
early two decades ago, scientists
unveiled the potential of a nutrient
that had been all but forgotten:
choline, first discovered in 1862. In
1998, the Institute of Medicine revealed
that choline is actually essential for optimal health. Although a small amount of
choline is produced by your liver, the
rest must come through what you eat.
N
cell membrane composition; fat transport and metabolism, as choline is
needed to carry cholesterol from your
liver, and a choline deficiency could
result in excess fat and cholesterol
buildup; DNA synthesis, aiding in the
process along with other vitamins, such
as folate and vitamin B12; and nervous
system health, because choline is neces-
“Eggs rank very high on the list of foods that are high in either
lecithin, which converts to choline, or in choline itself.
Unfortunately, an estimated 90 percent
of the U.S. population is deficient in
choline.
According to Netherlandsbased health information authority WellWise.org: “Choline is used in the synthesis of specialized fat molecules in our
bodies, called phospholipids. The most
common of these is phosphatidylcholine,
also known as lecithin, which is a critical component of human cell membranes.”
Choline is sometimes
grouped with vitamin
B complex (B1, B2,
B3, B5, B6, B7, B9
and B12) because their
functions are similar – assisting the
liver, brain, muscles, nervous system
and overall metabolism, helping to
maintain health and stave off disease.
For instance, studies show higher choline intake to be linked to a decreased
heart disease risk, as well as a 24 percent
decreased breast cancer risk among
1,508 women studied.
This nutrient performs in several different ways throughout your
body, including: cell messaging, by producing cell-messaging compounds; cell
structure, making fats to support your
sary for making acetylcholine, a neurotransmitter involved in healthy muscle,
heart and memory performance.
Eggs are a good dietary source
of choline; a single hard-boiled egg contains 113 milligrams of choline, or
nearly 25 percent of your daily requirement. In fact, according to the Fatty
Liver Diet Guide: “Eggs rank very high
on the list of foods that are high in either
lecithin, which converts to choline, or in
choline itself. Note that this is the egg
yolks only, not egg whites, which only
have traces of this micronutrient. Choline is essential in the production
of phosphatidylcholine, a fat molecule
called a phospholipid. But wait! Isn’t all
fat bad? No — especially if it is essential
to overall health and in particular, liver
health.” Several more excellent choline
sources are: organic, grass-fed beef and
wild-caught Alaskan salmon; other organic, grass-fed meats and wild-caught,
non-polluted fish; cruciferous vegetables
such as cauliflower (one-half cup contains 24.2 milligrams), and healthy fats
and oils.
A 2011 study out of Norway
found 69 choline-containing phospholipids in krill oil, most of which contained
omega-3 fatty acids. Natural Product
Insider reported: “Using high performance liquid chromatography (HPLC)electrospray tandem mass spectrometry,
the researchers mapped the phospholipids, including the phosphatidylcholine
and lyso-phosphatidylcholine classes, in
krill oil extracted from Euphausia superba (krill). They also quantified the
prevalent phosphatidylcholine class
[and] compared the results with prior
analysis. A total of 69 cholinecontaining phospholipids were detected,
including 60 phosphatidylcholine substances.”
Phosphatidylcholine may: help
optimize cholesterol; protect against
liver disease including hepatitis; help
alcoholics prevent cirrhosis; reduce digestive tract inflammation; and, lessen symptoms of ulcerative colitis
and irritable bowel syndrome. A Dietary Reference Intake (DRI) value
hasn’t yet been established for choline, but the Institute of
Medicine set an “adequate daily intake”
value of 425 milligrams per day for
women, 550 milligrams per day for
men, and 250 milligrams for children to
help prevent a deficiency and potential
organ and muscle damage.
Supplementation is an option if
you’re concerned about getting enough
choline in your diet. Choline requirements, however, depend on factors such
as gender, age, genetic makeup and diet.
it’s best to get choline from food sources
as much as possible, as it’s very unlikely
that you’ll get too much choline via dietary sources.
Reference: Authority Nutrition 2012-2016. WellWise 2013. ARYA
Atherosclerosis 2011;7(2):78-86. FASEB Journal 2008 June;22
(6):2045-52. Journal of Biological Chemistry 2002 Nov;277
(44):42358-65. Fatty Liver Diet Guide 2012-2015. Natural Products Insider Oct 6, 2010. National Academy of Sciences 2016.
Seed the Future, continued from page 1
“there’s already abundant evidence
showing that GMOs haven’t been good
for the environment or
the health of farm workers. The Inspector General’s investigation is
likely to add more
proof.”
Right now there
are ways we can support
seed biodiversity. Organizations doing good work to preserve
our seed biodiversity include
The Organic Seed Growers and Trade
Association, which seeks to maintain
seed purity, and The Organic Seed Alliance is committed to advancing the ethical development and stewardship of the
genetic resources of agricultural seed.
Their just released “State of Organic
Seed, 2016” is now available! This report is part of their ongoing project to
monitor the status of organic seed in the
US and execute recommendations that
increase the diversity, quality, and integrity of available organic seed. Encourage
your favorite local farmer to seek out
and utilize organic seeds. Organic Agriculture can be the productive ceasefire
that promotes open source seed biodiversity and works within the balance of
nature to control weeds. Let’s take back
our agricultural legacy and end the industrial chemical warfare.
Reference: www.gmwatch.org/gm-firms/10558-the-worlds-top-tenseed-companies-who-owns-nature. http://www.ecowatch.com/
monsanto-dupont-weed-killer-gmo-crops-1910876805.html.
www.epa.gov/sites/production/files/2016-03/documents/
newstarts_03-25-16_herbicidetolerancemanagement.pdf.
www.ewg.org/agmag/2016/03/epa-watchdog-investigate-monsantogmos-and-superweeds.
Love That Thyroid
W
ith all the conflicting information
out there pertaining to your thyroid, especially regarding what to
eat and what to stay away from, it may
be confusing. And when trying to ferret
out the facts from most conventional
and neck pain or stiffness.
Overactive thyroid, or hyperthyroidism, often called Graves’ Disease, is sometimes described as your
body attacking its own thyroid. In some
instances, its most common symptoms
“The thyroid gland is the “mainframe” that
regulates metabolism.”
health practitioners, the contradictions
can get frustrating. You might hear,
“Stay away from cruciferous vegetables
because they might prevent your system
from absorbing iodine,” or, “Don’t drink
coffee because it could block your thyroid hormone replacement medication.”
One important thing to know
about your thyroid is how central it is to
your overall health, so ensuring it’s operating properly is critical. Just as importantly, hypothyroidism is often manageable via your diet. The butterflyshaped thyroid gland straddling your
windpipe, right under your larynx, is the
“mainframe” that regulates your metabolism, controls virtually every function of
your body and interacts with all the
other hormones, from your insulin to
your sex hormones. Thyroid cells are the
only cells in your body that can absorb
iodine.
Your thyroid gland takes iodine
from foods — the only way iodine can
be obtained — combines it with an
amino acid called tyrosine and converts
it to three types of hormones: triiodothyronine (T3), thyroxine (T4) and diiodothyronine (T2). T3 and T4 are then released into your bloodstream for transport
throughout your body,
where oxygen and calories
convert them to energy.
Every cell of your body
uses thyroid hormones, so
thyroid-related symptoms
can vary. There are two main disorders
related to the thyroid
gland. Hypothyroidism, when your thyroid gland doesn’t produce enough thyroid hormone, is the most common, and
often linked to iodine deficiency. Symptoms include: cold sensitivity, hair loss,
rough skin, dry hair, lethargy, weight
gain, constipation, hypoglycemia and
memory loss. There are dozens of other
seemingly unrelated symptoms of hypothyroidism, such as fallen arches,
asthma, psoriasis, carpal tunnel, vertigo
are opposites of those caused by underactive thyroid: restlessness and irritability, weight loss, brain fog, irregular
heartbeat, protruding eyes, and frequent
bowel movements. Several tests to get to
the bottom of a thyroid imbalance include thyroid antibody, basal body temperature or TSH (thyroid-stimulating
hormone) testing. However, laboratory
testing for thyroid issues is sometimes
problematic. As many as 80 percent of
people with hypothyroidism fail to register as such with standard testing.
According to The George Mateljan Foundation, a non-profit foundation that shares scientifically proven
information about the benefits of healthy
eating: “Most physicians use outdated
reference ranges when testing thyroid
function. Also, studies have demonstrated that standard thyroid tests do not
correlate well with tissue thyroid levels,
which causes inaccurate diagnoses.
Most physicians and endocrinologists
believe TSH is the best indicator of the
thyroid function of an individual. However, someone can suffer from a significantly slow thyroid despite having a
normal TSH, free T3 and free T4. Some
will test for T3. People can also have
low T3 and show normal T4 and normal
TSH. Many practitioners do not realize
that this indicates a selenium or zinc
deficiency, rather than a problem with
the thyroid.” Naturopaths and doctors
with a more holistic approach tend to
understand the importance of examining
a patient’s symptoms in combination
with the tests.
Iodine is directly involved in
the development of your skeleton, brain
and other crucial parts of your body.
According to Organic Lifestyle magazine: “Iodine is a trace mineral found
primarily in seafood, seaweed, plants
grown in iodine-rich soil, unrefined sea
salt and iodized table salt. Many people
do not get enough iodine, and contrary
to popular belief, this includes many
people in developed countries. Iodine
from iodized salt is poorly absorbed and
is not a healthy choice for raising iodine
levels in the diet. Refined table salt contributes to a host of health problems.
Iodine is absolutely necessary for thyroid function, but too much iodine
(especially iodine outside of food) can
impair thyroid function as well.” Good
sources of iodine include sea vegetables,
organic, grass-fed yogurt, raw and grass-
Michigan Grass-fed Beef:
Humanely-raised at
Lamb Farm in Manchester, MI
Porterhouse & T-Bone Steaks
only $12.99/lb
fed organic cow’s milk, Celtic sea salt
and eggs.
Selenium, important for thyroid
health, helps decrease inflammation,
regulate immune responses and prevent
chronic diseases. It’s found in water,
soil, wild-caught Alaskan salmon, Brazil
nuts, dairy products, garlic, onions, tomatoes and sunflower seeds. One billion
people in the world have a selenium
deficiency.
Tyrosine is an amino acid involved in nearly every protein in your
body. It’s an essential part of the production of several brain chemicals, such
as neurotransmitters and dopamine,
regulating hormones such as the thyroid,
and even affecting your mood. A few of
the foods containing tyrosine, such as
wheat and soybeans, are not healthy,
especially for people with hypothyroidism. However, several good sources
include almonds, bananas, wild-caught
Alaskan salmon, organic free-range
poultry, avocados, pumpkin seeds and
organic, free-range eggs. And you’ve
heard it since you were a kid: eat your
vegetables.
Reference: Mindbodygreen August 21, 2013. EdocrineWeb 19972016. Epoch Times May 3. 2016. The World’s Healthiest Foods June
13-19, 2016. Organic Lifestyle Magazine Oct. 29, 2014. Natural
Medicine Journal June, 2014
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your next purchase
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Limit one coupon per visit. No cash value.
Valid through August 31, 2016.
August Specials
Effective August 1 through August 14
Enjoy
Organic Peaches.……….………….…....... $2.99/lb
Organic Seedless Grapes, Red or White…........ $2.99/lb
Grass-fed Rib-Eye Steaks, bone-in……….... $13.99/lb
Miller Poultry Split Breasts……….……... $1.99/lb
Wild-caught Sockeye Salmon Fillets, USA $16.99/lb
Michigan Grass-fed T-Bone Steaks Porterhs $12.99/lb
Michigan Blueberries, pint pkg.…………........... 2/$5
Organic Cucumbers, each.................................... $.99
Organic Grape Tomatoes, pint pkg...................... 2/$5
.
Michigan’s Harvest
.
Arriving in August:
Local Produce from Local Growers
Lamb Farm - Manchester
Homer Organic Farms
Stone Coop - Brighton
Schwartz Farm - Quincy
Seeley Farm - Ann Arbor
Needlelane– Tipton
&
.
Effective August 1 through August 29
Shop
Local
Serving Ann Arbor
since 1979
Keep your $$$
in Michigan
Nature’s Path Eco-Pac Cereals, asstd. 26-32 oz…. $6.99
De Cecco Pasta, assorted 16 oz…………...…..…... $2.29
Santa Cruz Organic Lemonades, assorted 32 oz…. 3/$5
Ciao Bella Gelatos & Sorbets, assorted 13 oz……. $3.99
Lagunitas Pale Ale & assorted 6/12 oz……..…...… $8.99
Pacific Rim Riesling, 750 ml ………………….... $8.99
Avalon Organics Hair Care, entire line….. 20% OFF
Derma-E Skin Care, entire line………...... 20% OFF
,
Arbor Farms Brand Vitamins & Herbs... 20% OFF entire line!