|OK In Health - Environmental Care|
It's Simple: When You Move Oil, You Spill OIL - February 2012
It's not a question of if a spill will occur -- it's a question of when.
Imagine it: Pollution from tanker traffic. Devastating oil spills. Destruction of pristine habitat for sea otters, killer whales, seabirds, caribou and even iconic spirit bears.
That’s what’s awaiting British Columbia’s northern coast and hundreds of species of birds, animals and other wildlife that thrive in this region if we don’t take action right now.
The controversial Northern Gateway Pipeline project proposes to carry tar sands oil from Alberta across the Rockies to the northern B.C. port of Kitimat. Giant tankers -- some nearly as long as the Empire State Building is tall -- loaded with crude oil headed for Asia would navigate through the pristine and rugged northern B.C. coast at the unbelievable rate of about one every second day.
If given a go-ahead, the pipeline project would:
Nature Canada and BC Nature have officially registered to participate as interveners in the environmental assessment of the Northern Gateway Pipeline project. As interveners, we are providing expert testimony about the impact that the pipeline and increased tanker traffic will have on marine birds, Important Bird Areas, and other wildlife like the woodland caribou.
- Fragment the boreal forest, home to birds and other wildlife, including Woodland Caribou and Grizzly Bears.
- Expose the Great Bear Rainforest, home to wolves and the iconic Spirit Bear, and 30 internationally recognized Important Bird Areas teeming with marine birds, fish and other animals to potential oil spills and pollution from increased tanker traffic.
- Risk irreversible harm to the livelihoods of many coastal and aboriginal communities.
But we need you too. Raise your voice! Send your letter and be part of our efforts to protect B.C.’s fragile coast from tanker traffic and oil spills. We’ll take your message directly to the panel when we take part in the public hearings.
It's simple: when you move oil, you spill oil. It's not a question of if a spill will occur -- it's a question of when.
Our country’s wildlife is depending on us to speak up on their behalf and put a stop to the Northern Gateway Pipeline project before it’s too late. Add your voice and send your letter today!
P.S. Public hearings are happening right now. Add your voice and send your letter to Prime Minister Harper today.
Environment Care's Bio: OK In Health started a GREEN wellness e-Magazine in 2004. We wanted to start a magazine that was completely green with a zero footprint.
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|Top 10 Health Benefits of Eating Kale|
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|Tuscan Leek & Bean Soup|
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.