Friday, November 30, 2012

The Problem with Parabens

As part of my all over detox I have been actively avoiding damaging products in skincare for a while now.  The most pervasive are definitely parabens. Nearly all mainstream skincare today uses parabens as preservatives. They are inexpensive and effective antibacterial preservatives but they are really bad for your health!

The United States has recognized the risk to humans from parabens so they have regulated the concentration allowed in each product - however the damage comes from continued use and the amount of products we use with parabens in them... even toothpaste and perfume often have parabens!

Luckily parabens are eliminated quickly from the body and become harmful only through daily exposure. Because they don’t stay in the body for long, avoiding them can lead to quick health benefits and limit any damage already done.  They have been linked to breast, skin and prostate cancer. Health risks include rashes, headaches, liver damage, kidney damage, and increased UVB-mediated DNA damage.  Parabens have a similar molecular structure to estrogen and easily penetrate the skin. The European Commission on Endocrine Disruption lists parabens as a category 1 substance, shown to be an endocrine disruptor.

One of the biggest concerns about parabens is the fact that they are found concentrated amounts in breast cancer tissue. Some breast cancer are estrogen sensitive, and with parabens upsetting the bodies delicate estrogen balance parabens are implicated in the development and growth of tumors.  During treatment, doctors usually attempt to decrease estrogen levels in the body, so the tumor does not get extra encouragement in its growth. More breast cancers are also being found in the upper, outer quadrant of the breast, near where deodorant and anti-perspirants are applied, most of which contain parabens.

Happily there are a lot of alternatives out there, and apart from on fragrances (with their trade secret ingredient lists), parabens have to be labeled clearly, so it is fairly easy to avoid them.  I have already reviewed a few skincare products I use and like.  I'm always looking for more!

Tuesday, November 6, 2012

Low Histamine Sweet Potato Soup

We did the best we could during a week without power here in New Jersey to hew to our low histamine diet but it's been tough...  Luckily we had a generator so our fridge was on intermittently but any warm food had to be barbecued and we ate a lot of easy, snacky food.  Hopefully the coming Nor'easter spares us but in the meantime I'm excited to get back to cooking nutritious low histamine foods!

A wonderful site called Heal With Food, has a recipe for a delicious and easy Sweet Potato Thyme soup that I have modified a bit to my own tastes (low-sodium broth isn't my favorite but feel free to substitute if needed). As always with a low histamine diet be aware that as food decomposes, histamine levels rise, so always try to use the freshest food possible.

Sweet potatoes are low in histamine and great for most people with allergies, onions contain the flavonoid quercetin that may be effective in reducing histamine and inflammation. Red onions have a higher amount so I chose to use them for this recipe rather than the yellow in the original.

This recipe makes about 6 servings.

Ingredients

1 Tbsp olive oil
2 medium onions, chopped
3 large sweet potatoes, peeled and chopped
1/2 inch piece fresh ginger, peeled and finely chopped
6 cups vegetable or chicken broth (read the ingredients carefully on this one or better yet make your own!)
Salt and pepper, to taste
Parsley or thyme


Directions

  • Heat oil in a medium saucepan over medium heat. 
  • Add onions and sauté until golden. 
  • Pour in the broth and bring to boil over medium-high heat. 
  • Add sweet potatoes and ginger, and reduce heat to medium-low. 
  • Simmer until sweet potatoes are easily pierced with a fork (about 20 to 25 minutes).
  • Working in batches, purée soup in a blender or use an immersible hand blender to blend soup until smooth. 
  • Season with salt and pepper to taste. 
  • Top with parsley or thyme. Serve hot!