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TABLE OF CONTENTS
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-Healthy Perspective in the News
     -Don't Worry, Be Happy
     -Barley Grass Versus Pesticides
     -Olive Oil and Hypertension
-Asthma - A Growing Concern
-Healthy Recipe
-Healthy Kitchen Tip
-Nicole's Quick Bytes
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Are you as busy as we are?  Summer is right around the corner!

Look here for cool vegetarian recipes as we sail into summer.  If you have some favorite summertime vegetarian recipes you'd like to share with us, please email them to recipes@healthyperspective.com.

And while we're on the subject of emails, we'd like to thank all of you who have taken the time to send us your thoughts, suggestions, etc.  We really do love to hear from you.  Keep those emails coming!

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HEALTHY PERSPECTIVE IN THE NEWS
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Don't Worry, Be Happy
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   If you're looking to live longer, be an optimist.  A recent study by the Mayo Clinic notes that people who score high on the pessimistic end of a personality test have a 19 percent greater risk of dying than people who score high on the optimistic side.
   The report says optimists may be less likely to develop depression, and might be more positive in seeking medical help and taking care of themselves.*
   Mayo Clinic Proceedings (February 2000).

A couple of scriptures come to mind here:
   "...Do not grieve, for the joy of the Lord is your strength." (Neh. 8:10 NIV)
   "A cheerful heart is good medicine, but a crushed spirit dries up the bones." (Prov. 17:22 NIV)

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Barley Grass Versus Pesticides
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   The Journal of the Science of Food and Agriculture recently published an article saying that young barley grass degrades a variety of pesticides.  The study shows that, among others, malathion and diazinon are degraded by the presence of diluted barley grass.*
   An abstract of the article can be found at www.3.interscience.wiley.com/cgi-bin/abstract/62003336/START.
   Journal of the Science of Food and Agriculture 79, no. 10 (1999): 1,311-1,314.

Yet another good reason to take your Barleygreen!  (Take advantage of our Spring Special - see http://www.healthyperspective.com)

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*Reported in the May 2000 issue of Partners Magazine.
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Olive Oil and Hypertension
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The scientific community has been busy gathering more evidence that shows a correlation between healthy eating and heart health.  I think we all know that olive oil is a healthier fat choice (we've talked about the benefits of using olive oil in past issues of Your Healthy Perspective).  Olive oil is high in monounsaturated fatty acids (MUFA).  A recent study found in the March 27, 2000 issue of Archives of Internal Medicine shows that a diet high in MUFA from olive oil can help reduce blood pressure levels.  Researchers also make these suggestions for controlling blood pressure levels:

-high fiber intake
-high fruit and vegetable intake
-high MUFA and low saturated fat intake
-low sodium and high potassium, magnesium and calcium intake.

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ASTHMA - A GROWING CONCERN
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We've been disturbed to see an explosion of asthma cases in the past few years, especially among the very young.  We've been asking ourselves why this awful disease has been proliferating in children (of course, it's terrible at any age).

Below is quote from a May 2000 article by Laura Pullen (Medical Writer).  It explores the correlation between air pollution and asthma, especially in children.
 

Dr. Kobzik's Baby Mice

Despite evidence that air pollution does not cause asthma, Dr. Kobzik and colleagues decided to see what would happen when they exposed 2-week-old mice to "an air pollution surrogate"--ash from burned fuel oil.

Researchers often use a substance called ovalbumin to create asthma in mice. First they inject it into the mice in order to sensitize them. Then the researchers trigger a reaction when the mice inhale it. Dr. Kobzik's team wanted to see if the mice could develop asthma without the ovalbumin injection. As expected, the mice did not. These results did not disappoint Dr. Kobzik: "It makes sense, because most of us don't get asthma."

The result that intrigued Dr. Kobzik the most, however, was the fact that young mice exposed to ovalbumin and air pollution at the same time did develop asthma. These mice were exposed to the pollution for only 15 minutes a day for several days, making the exposure somewhat similar to that of a human infant in an urban setting."

The May 2000 issue of Partners magazine has an interesting statement by Dr. Francisco Contreras regarding asthma.  Dr. Contreras is an internationally respected oncologist and is also an expert in the field of nutrition and health.  We are personally acquainted with Dr. Contreras and regard him highly.  In the quote below, Dr. Contreras is responding to a question about asthma:

"Asthma is plaguing more and more people of all ages around the world.  The main culprit is the manipulation of the food chain, especially milk formulas for children, which provide numerous foreign proteins to babies when their immune systems are not ready to be exposed to them.  Many other chemical agents found readily in our environment and processed foods add to the initial insult.  Refined products trigger the allergic reactions as well.  The most common allergens are milk, corn, refined wheat, and sweetened chocolate.  Allergic reactions depend on the status of our immune systems.  In other words, the more depressed it is, the stronger the reaction will be, in this case, the more severe the asthmatic crisis will be.

Staying away from allergens, eating a proper diet, exercising, and supplementing your diet with beta carotene, garlic, vitamin A, coenzyme Q10, and other immune-stimulating agents will help or even control asthmatic events."

2 - 12 oz. (24 oz. total) containers extra firm or gourmet firm tofu
approx. 2 tablespoons Braggs Liquid Aminos* (use in place of salt)
1/3 cup cup diced dill pickles**
3 stalks chopped spring (green) onions
1/2 cup diced green olives**
1 teaspoon tumeric
1-1/2 teaspoons "Vegit" all-purpose seasoning*
1 teaspoon Schilling "It's a Dilly" seasoning*
1/2 teaspoon "Garlic Magic" (garlic powder)*
1 tablespoon dried parsley flakes or 2 tablespoons fresh minced parsley
dash cayenne pepper
1 tablespoon prepared brown or yellow mustard
3-5 tablespoons Nasoya "Creamy Dill" dressing or Nasoya "Nayonaise"** (or other healthy eggless mayonnaise-type dressing)

Drain liquid off tofu, rinse, and place in large mixing bowl.  Crumble tofu finely or mash with fork.  Add other ingredients and mix well.  You may have to adjust dressing amount (start with 3 tablespoons and add as necessary), depending on the moisture content of your tofu.  You'll know you have the right amount of dressing when you get that "sticky" egg salad consistency, not too goopy and not too dry.  Cover and let it sit in the refrigerator for several hours (better overnight).  An interesting phenomenon occurs:  as it sits, not only do the flavors get to mingle, but the mixture will turn more yellow and look more like egg salad!  It's not magic; it's the tumeric.

This is great stuff.  It makes wonderful sandwiches (on whole grain bread, of course!).  It's also great in sandwich wraps, pitas, pasta salads, potato salad (in place of boiled eggs); in canapés and hors d'oevres; tossed in a green salad; and as a spread on rice cakes, crackers, etc.  I'm sure you'll find other favorite ways to use this (email and let us know where your culinary imagination has taken you).

We make a big batch, as it's so versatile and it keeps in the refrigerator, tightly covered, for up to a week.  Of course, you may cut this recipe in half if you like.

Enjoy!

*I mention these name brands, as they are our personal preference, and are both healthy and tasty.  You will probably find them in your local health food store, and you may even find them in your supermarket.

**Please read labels.  Find a brand that uses no chemical additives, preservatives, flavors, colors, etc.  You might want to try pickles you find in the refrigerated case in the store (and read the label to rule out additives).  Use low sodium products whenever you can.

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HEALTHY KITCHEN TIP
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SELECTING DELECTABLE PEPPERS
We are certainly enjoying all the wonderful fresh bell peppers available right now.  We slice them and munch them in their raw state nearly every day.  They are wonderful added to salads and to many cooked dishes as well.  And be sure to try all the different colors - each has a unique flavor.

When selecting your peppers, look for bright color, unblemished skin and no soft spots.  The stems should look fresh and green, not brown and withered.  And here's a little trick:  gently press the stem end of the pepper - it should not give in to gentle pressure.  Enjoy!
 

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NICOLE'S QUICK BYTES
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The first time I ever...

The first time I ever learned what a nickname is, I was a small child who went by the name "Niki."  So I reasoned that my mother's kim-name must be Kimmie, and my friend's name, Jenny, must surely be her jen-name.

The first time I ever saw the kind of reflective tape used to deter birds, it was tied onto some distant grapevines, causing the whole hillside vineyard to appear enchantingly effervescent with the glittering silver ribbons fluttering in the wind as I drove by.  I assumed it must be just a clever way to grab the attention of wine country tourists, for a huge sign posted by the road proclaimed, "SPARKLING WINE."

The first time I ever got a paper cut, I was probably about three years old, and I was looking at an encyclopedia page full of colorful illustrations of different kinds of snakes.  My finger got cut as I quickly turned the page to escape the frightening images.  Never having imagined paper could hurt you, I remember screaming, "Mommy, I got a snakebite!"

Sometimes it isn't a good idea to make up our minds about something based only on the circumstantial evidence of a one-time experience.  That probably goes for vegetarianism as well!  ;-)

Have any similar "First time I ever..." stories to share?  I would love to hear them, and maybe put them in an upcoming newsletter!  You can send them to Nicole@HealthyPerspective.com

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God bless you,
-Rev. Clarence Russell, Kimberly and Nicole
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Copyright (c) 2000 by Clarence Russell . All rights reserved. As long as this file is left intact, permission is granted for use on web sites or in newsgroups or mailing lists.