Wonderful Women Of The World
Posted by Michelle Moquin on January 22nd, 2011
Good morning!
Today, I want to honor Nobel Peace Prize Laureate, Jody Williams, as a wonderful woman of the world.
In more than 100 years of Nobel Peace Prizes, only a dozen women have ever won. Civil-rights and peace activist Jody Williams, received the award in 1997 as the chief strategist of the International Campaign to Ban Landmines, which established the ?rst global treaty banning antipersonnel mines.
Williams believes that peace is de?ned by human (not national) securityand that it must be achieved through sustainable development, environmental justice, and meeting people’s basic needs. To this end, she co-founded the Nobel Women’s Initiative, endorsed by six of seven living female Peace laureates. She chairs the effort to support activists, researchers, and others working toward peace, justice, and equality for women and thus humanity. Williams also continues to ?ght for the total global eradication of landmines.
“A tireless crusader against war and the lingering effects that armed conflict has wrought around the world.”
Forbes, “100 Most Powerful Women in the World,” November 2004
I almost always end my write with “Peace Out” or Peace & Love: “Live it, Give it”
But what does “peace” really mean?
Williams is now teaming up with five other female peace laureates to empower women to fight violence, injustice and inequality.
In a TedTalk, Williams tell us what “peace” means to her:
“…Sustainable peace with justice and equality…with which the majority of people on this planet have access to enough resources to live dignified lives..where these people have enough access to education and to heath care so that they can live in freedom from want and freedom from fear.”
Watch it:
Readers: What does “peace” mean to you? Blog me your thought…ideas…whatever.
On another note, I can not tell you how sad I am that Keith Olbermann and MSNBC have decided to call it quite. I will miss his honest, sincere, approach of giving us the facts…telling it like it is, and exposing the rhetoric and lies. Not to mention his compassion, understanding, and humanity in delivering the news. That was a big part of my likability towards Olbermann.
Olbermann said goodbye last night on his show:
There were many occasions, particularly in the last two-and-a-half years, where all that surrounded the show — but never the show itself — was just too much for me. But your support and loyalty and, if I may use the word, insistence, ultimately required me to keep going. My gratitude to you is boundless and if you think I’ve done any good here, imagine how it looked from this end… this may be the only television program wherein the host was much more in awe of the audience than vice versa.
Keith: You have done good. I wish you well, and I will indeed follow you, wherever your career leads you. I’m sure you have plenty more to say.
Dean: Yes, I was interested in being a host for this event, but I was not given all of the details and what was expected of me, therefore I made no commitment to be a host. I was only just recently aware that I was added as a “host” without my okay.
So although I feel bad that you purchased a ticket, and I apologize that you did because you were falsely informed that I would be there, the upset should not be at me. However, on the upside, the party is for a good cause, and it should be fun, so I suggest you go and have a great time. And if you don’t mind, blog me and let me know how it went.
Gale: I am having personal experience with that right now.
AH: I was so sorry to hear that your trip back to the 20′s was not roaring fun, but just the opposite; a complete disgusting, not to mention terrifying experience for Bita and the other three girls. I have no doubt that those six policemen will be roaring loud the rest of their dreaded lives. I have no pity for them. Please give Bita and the girls my best. I am sure they are getting lots of support from you and Adam.
“PeaCE” ouT….
Lastly, greed over a great story is surfacing from my “loyal”(?) readers. With all this back and forth about who owns what, that appears on my blog, let me reiterate that all material posted on my blog becomes the sole property of my blog. If you want to reserve any proprietary rights don’t post it to my blog. I will prominently display this caveat on my blog from now on to remind those who may have forgotten this notice.
Gratefully your blog host,
michelle
Aka BABE: We all know what this means by now :)
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January 22nd, 2011 at 12:18 pm
Are You Cooking the Health Out of Your Food?
Are You Cooking the Health Out of Your Food?
Richard E. Collins, MD
South Denver Cardiology Associates
Inflammation is the body’s natural, temporary, healing response to infection or injury. But if the process fails to shut down when it should, inflammation becomes chronic — and tissues are injured by excess white blood cells and DNA-damaging free radicals.
Result: Elevated risk for heart disease, cancer, diabetes, osteoporosis, arthritis and other diseases.
Bottom Line/Women’s Health asked Richard E. Collins, MD, “the cooking cardiologist,” how to prevent chronic inflammation.
His advice: Follow a diet that is rich in immune-strengthening nutrients… and use cooking techniques that neither destroy food’s disease-fighting nutrients nor add inflammatory properties to it.
SMART WAYS WITH VEGETABLES
Deeply colored plant foods generally are rich in antioxidants that help combat inflammation by neutralizing free radicals.
Examples: Healthful flavonoids are prevalent in deep yellow to purple produce… carotenoids are found in yellow, orange, red and green vegetables.
Exceptions: Despite their light hue, garlic and onions are powerful antioxidants.
Unfortunately, these nutrients are easily lost.
For instance: Boiling or poaching vegetables causes nutrients to leach into the cooking water — and get tossed out when that potful of water is discarded. The high heat of frying causes a reaction between carbohydrates and amino acids, creating carcinogenic chemicals called acrylamides. And even when healthful food-preparation techniques are used, overcooking destroys nutrients. Better…
Microwave. This uses minimal water and preserves flavor (so you won’t be tempted to add butter or salt). Slightly moisten vegetables with water, cover and microwave just until crisp-tender.
Stir-fry. In a preheated wok or sauté pan, cook vegetables over medium-high heat for a minute or two in a bit of low-sodium soy sauce.
Steam. This beats boiling, but because steam envelops the food, some nutrients leach out. To “recycle” them, pour that bit of water from the steamer into any soup or sauce.
Stew. Nutrients that leach from the vegetables aren’t lost because they stay in the stew sauce.
Roast. Set your oven to 350°F or lower to protect vegetables’ nutrients and minimize acrylamides.
BEST METHODS FOR MEAT
When beef, pork, poultry or fish is roasted at 400°F or higher, grilled, broiled or fried, it triggers a chemical reaction that creates inflammatory heterocyclic amines (HCAs) — especially when food is exposed to direct flame and/or smoke. At least 17 HCAs are known carcinogens, linked to cancer of the breast, stomach, colon and/or pancreas.
Safest: Roast meat, poultry and fish at 350°F. Avoid overcooking — well-done meats may promote cancer. Also, be sure to avoid undercooking to prevent food poisoning.
If you love to grill: Buy a soapstone grilling stone, one-and-a-quarter inches thick and cut to half the size of your grill. (Stones are sold at kitchen-counter retail stores and at Dorado Soapstone, 888-500-1905, http://www.DoradoSoapstone.com). Place it on your grilling rack, then put your food on top of it. Soapstone heats well, doesn’t dry out food and gives the flavor of grilling without exposing food to direct flames or smoke.
If you eat bacon: To minimize HCAs, cook bacon in the microwave and take care not to burn it.
THE RIGHT COOKING OILS
Do you cringe when the Food Network chefs sauté in unrefined extra-virgin olive oil? You should. This oil has a very low smoke point (the temperature at which a particular oil turns to smoke) of about 325°F — and when oil smokes, nutrients degrade and free radicals form.
Best: Sauté or stir-fry with refined canola oil, which has a high smoke point. Or use tea seed cooking oil (not tea tree oil) — its smoke point is about 485°F.
Try: Emerald Harvest (www.Emerald-Harvest.com) or Republic of Tea (800-298-4832, http://www.RepublicofTea.com).
Rule of thumb: If cooking oil starts to smoke, throw it out. Use a laser thermometer (sold at kitchenware stores) to instantly see oil temperature — so you’ll know when to turn down the heat.
Women’s Health interviewed Richard E. Collins, MD, director of wellness at South Denver Cardiology Associates in Littleton, Colorado.
He is board-certified in cardiology and internal medicine, has performed more than 500 cooking demonstrations nationwide and is author of The Cooking Cardiologist (Advanced Research) and Cooking with Heart (South Denver Cardiology Associates). http://www.TheCookingCardiologist.com