Experts: Man controlled robotic hand with thoughts

Amputee Pierpaolo Petruzziello touches a robotic hand during a press conference in Rome, Wednesday, Dec. 2, 2009. Petruzziello took part in an experiment in which a group of European scientists say they successfully connected him to the robotic hand, using electrodes to his body, allowing him to control the prosthetic with his thoughts and feel sensations in the artificial limb. The experiment lasted a month. But scientists say it marks the first time an amputee has been able to make complex movements using his mind to control a biomechanic hand connected to his nervous system.

This undated photo made available from the Bio-Medical Campus University of Rome on Wednesday, Dec. 2, 2009 shows at center Pierpaolo Petruzziello's amputated hand linked with electrodes to a robotic hand, seen at left, as part of an experiment, called LifeHand, to control the prosthetic with his thoughts. A group of European scientists on Wednesday announced they successfully connected a robotic hand to a man, Petruzziello, who had lost an arm in a car accident, allowing him to control the prosthetic with his thoughts and feel sensations in the artificial limb. The experiment lasted a month. But scientists say it marks the first time an amputee has been able to make complex movements using his mind to control a biomechanic hand connected to his nervous system. (AP Photo/Courtesy of Bio-Medical Campus University) TO BE USED ONLY IN CONJUNCTION WITH LIFEHAND PROJECT ARTICLES **

This undated photo made available from the Bio-Medical Campus University of Rome on Wednesday, Dec. 2, 2009 shows Pierpaolo Petruzziello's amputated hand linked with electrodes to a robotic hand, seen at top, as part of an experiment, called LifeHand, to control the prosthetic with his thoughts. A group of European scientists on Wednesday announced they successfully connected a robotic hand to a man, Petruzziello, who had lost an arm in a car accident, allowing him to control the prosthetic with his thoughts and feel sensations in the artificial limb. The experiment lasted a month. But scientists say it marks the first time an amputee has been able to make complex movements using his mind to control a biomechanic hand connected to his nervous system. (AP Photo/Courtesy of Bio-Medical Campus University) TO BE USED ONLY IN CONJUNCTION WITH LIFEHAND PROJECT ARTICLES **

This undated photo made available from the Bio-Medical Campus University of Rome on Wednesday, Dec. 2, 2009 shows Pierpaolo Petruzziello's amputated hand linked with electrodes to a robotic hand, seen at top left, as part of an experiment, called LifeHand, to control the prosthetic with his thoughts. A group of European scientists on Wednesday announced they successfully connected a robotic hand to a man, Petruzziello, who had lost an arm in a car accident, allowing him to control the prosthetic with his thoughts and feel sensations in the artificial limb. The experiment lasted a month. But scientists say it marks the first time an amputee has been able to make complex movements using his mind to control a biomechanic hand connected to his nervous system. (AP Photo/Courtesy of Bio-Medical Campus University) TO BE USED ONLY IN CONJUNCTION WITH LIFEHAND PROJECT ARTICLES **

Amputee Pierpaolo Petruzziello touches a robotic hand during a press conference in Rome, Wednesday, Dec. 2, 2009. Petruzziello took part in an experiment in which a group of European scientists say they successfully connected him to the robotic hand, using electrodes to his body, allowing him to control the prosthetic with his thoughts and feel sensations in the artificial limb. The experiment lasted a month. But scientists say it marks the first time an amputee has been able to make complex movements using his mind to control a biomechanic hand connected to his nervous system. (AP Photo/Alessandra Tarantino)

Amputee Pierpaolo Petruzziello touches a robotic hand during a press conference in Rome, Wednesday, Dec. 2, 2009. Petruzziello took part in an experiment in which a group of European scientists say they successfully connected him to the robotic hand, using electrodes to his body, allowing him to control the prosthetic with his thoughts and feel sensations in the artificial limb.

The experiment lasted a month. But scientists say it marks the first time an amputee has been able to make complex movements using his mind to control a biomechanic hand connected to his nervous system. (AP Photo/Alessandra Tarantino)

Source: http://www.google.com/hostednews/ap/article/ALeqM5g3TVpsPKejzzd9U5XuRVvI7kEf1wD9CBC2506

What's Lurking in that Chickenless Noodle Soup?

Vegans might not have to worry about cholesterol amounts and saturated animal fats, but in addition to those pesky partially hydrogenated oils in non-dairy substitutes like some Tofutti products, another worry: sodium.

Amy's No Chicken Noodle Soup has 540 milligrams per serving. Their Thai Coconut soup - 580 grams per serving. Each can has two servings. I know many people who would have the whole can for lunch, packing over 1000 grams. Ouch

Spotted at my local Stop & Shop: several varieties of Kashi dairy-free products, including this pizza and a Tuscan Veggie Bake. Convenient and veg-friendly. But beware...

The bake contains 700 milligrams of sodium (29% of the RDA), the pizza, 530 grams (22%). That's if you eat a third of the pizza.

Too much sodium can raise your blood pressure and your risk for a heart attack or stroke, according to the CDC. Heart disease and stroke are the first and third killers of men and women in the United States each year.

Adults in general should consume no more than 2,300 mg of sodium daily, current dietary guidelines suggest. Limit that to no more than 1,500 mg per day if you are: 40 years of age or older; are African American; or have high blood pressure. Learn more.

My advice for vegans and omnivores alike: the less processed, the better. I'll stick with my weekly visits to Old Hook Farm. Where else would I find 'Esopus Spitzenburg', one of Thomas Jefferson's favorite apple varieties?

Monticello is on my lengthy "to visit" list, as is nearby The White Pig Bed & Breakfast.

Eat fresh, eat seasonal as much as possible, and support your family farmer. Find a local farm or CSA through LocalHarvest.

Food Intolerance versus Allergies - Part III

Continuing with our "Food Intolerance versus Allergies" report by Leanne Cooper, from Organic Bubs, here is the final section, part III:


What to do?

While many children grow out of food allergies around the age of 3, if a reaction does occur, remove the food from your baby’s meals for a while. You may consider reintroducing the offending food (in very small amounts) at a later point, with special guidance where the reaction was severe.

If you suspect your child has a food allergy or intolerance, the least invasive methods are elimination diets, kinesiology or hair testing. Other methods include blood tests or skin scratching. Consult your preferred health practitioner.

Initially it can be overwhelming for parents to discover a child is intolerant or allergic to certain foods, but children are often quick to adjust.

Tips for introducing a new allergy-free diet:

• Read ingredients on labels carefully and look for allergen statements.
• Take baby steps towards introducing alternatives.
• Mix old with new until you gradually wean your child.
• Have the entire family change over to the new food.
• Use old and familiar packages for the new food.

Logon to www.foodallergy.org for more information and appropriate guidance.

Food Intolerance versus Allergies - Part II

Continuing with our "Food Intolerance versus Allergies" report by Leanne Cooper, from Organic Bubs, here is part II:

Adverse Reactions:
Some physical signs & behaviors that may indicate an allergy or insensitivity to a particular food being ingested by your child are:

• Diarrhea or loose stools (it may be very smelly).
• Flatulence or gastric upset, colic.
• Vomiting.
• Hives, itching, runny nose.
• Wheezing, coughing, difficulty breathing.
• Blotchy skin, mouth sores, red rash around mouth.
• Black circles under the eyes.
• Moodiness, irritability, excessive crying, lethargy.
• Aggressiveness

anaphylactic shock occurs, that the infant should be taken to the emergency department of the nearest hospital.

Dirty Chicken

According to a recent analysis from the Consumer Report of fresh, whole broilers bought at stores nationwide, two-thirds harbored salmonella and/or campylobacter, the leading bacterial causes of foodborne disease.

Foster Farms, Perdue, Tyson, 30 nonorganic store brands, nine organic store brands, and nine organic name brands have been analyzed. The findings are a bit alarming. Here is a summary:

• Campylobacter was in 62 percent of the chickens, salmonella was in 14 percent, and both bacteria were in 9 percent. Only 34 percent of the birds were clear of both pathogens.
  
• Store-brand organic chickens had no salmonella at all, but 57 percent of those birds harbored campylobacter.
• The cleanest name-brand chickens were Perdue's: 56 percent were free of both pathogens. Most contaminated were Tyson and Foster Farms chickens. More than 80 percent tested positive for one or both pathogens.
• Among all brands and types of broilers tested, 68 percent of the salmonella and 60 percent of the campylobacter organisms we analyzed showed resistance to one or more antibiotics.

Avoid cross contamination at the kitchen by washing your hands and all material that was in contact with raw chicken. Cooking chicken to at least 165 degree is a must!

More Christmas Cookies

When I hear anyone say fruit cake I practically run screaming from the room. I cringe with embarrassment when I remember how many I made for the kids' teachers years ago.  No doubt I was the brunt of many fruit cake jokes in the teacher's lounge...all of them trying to figure out how to dump them tactfully. I never liked fruitcake anyway but my mother, bless her heart, thought it was delicious- so she pried a secret family recipe out of her friend Martha Kirby and passed it on to me. I could have told her not to bother but by then she had the recipe and insisted I make it. Let me be blunt: candied fruit now makes my stomach turn over. (That fruitcake recipe's only saving grace: they were soaked in brandy.) Somebody must still make them because candied fruit takes pride of place in the supermarket- starting pretty much now.

On the other hand these dried fruit cookies are wonderful. They're nothing like fruit cake and to remove even the slightest suggestion, I don't use candied cherries, I use dried cherries. The problem with my substitution is you don't get that little bit of vivid red in your cookie. So if you want, replace my dried red cherries with candied red cherries. Won't bother me and that's what was in the original recipe. Keep in mind the dried fruit must soak overnight so plan to make these a day ahead.

This recipe makes a lot of cookies; you roll it into a log and you can keep it in the fridge, slice and bake them as you want. I don't know why you couldn't freeze the dough for maybe up to a month. Then thaw in the fridge overnight before baking. They travel (and ship) really well and keep for quite a while. They're kind of like peanuts though, nibble, nibble all day long.

Dried Fruit Cookies
(Adapted from Ina Garten)

Ingredients:

1/2 pound dried figs
1/4 pound raisins
2 ounces dried red cherries
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed 1 extra-large egg
2 2/3 cups all-purpose flour

Method:

Cut off the hard stems of the figs with scissors  and coarsely chop the figs. Combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.

In an electric mixer cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. 
Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.

Preheat the oven to 350°.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

Whenever I leave (fill in the blank),

I find myself thinking...

Whole Foods Market: "I can't believe I spent $60 for two bags of groceries!"
Trader Joe's: "I can't believe I got an entire cart full of groceries for $50!"
Stop & Shop: "I can't believe how Americans shop. All that processed food. And bottled water in everyone's cart?"
Old Hook Farm (my local organic farm): "I can't believe how fresh and inspiring everything is. I can't wait to get in the kitchen and cook! I love supporting my local family farm."

Needless to say, I do almost all of my shopping at Trader Joe's and Old Hook Farm. Trader Joe's for the basics (organic almond milk, recycled toilet paper, cruelty-free toiletries such as $1.99 toothpaste, etc.) For produce and some vegan products, I hit the farm.

I rarely go to Whole Foods. This place has earned the name "Whole Paycheck" for a reason. They do have a few vegan items I can't find, such as cheese (check out Alicia Silverstone's cheese post). With a gift card in hand, I paid a visit to their Paramus, New Jersey store.

Vegan pizza! I didn't buy any ($7.99/lb.) There's a private label frozen version for $4.99. I think making your own may be the cheapest and healthiest way to go. When I asked at Trader Joe's when the roasted vegetable pizza was coming back, they said it was discontinued due to slow sales. Sob.

I did buy Rising Moon Organics butternut squash ravioli. I can't wait to saute these in olive oil, shallots and sage.

Read the fine print: the Tofutti cream cheese and sour cream at Whole Foods does not have partially hydrogenated oils. The Tofutti sour cream at Stop & Shop and the Toffuti cream cheese at Trader Joe's does. In fact, partially hyrogentated soybean oil is the second ingredient listed.

I love a cup of non-dairy hot chocolate on a blustery day, but these vegan marshmallows, at $7, will not be in it. Sweet & Sara are also outpriced at $7.

These were the cheapest soy yogurts I saw, for 89 cents (*note-contains dairy cultures). The Trader Joe's private label soy yogurt (in peach, strawberry or raspberry) are 99 cents. I used to eat yogurt daily when I consumed cow's milk as you could always find a great sale. Now, I have it occasionally. Yogurt cups=tootbrush? Learn about Preserve, available at Whole Foods and Trader Joe's.

This WholeSoy & Company chocolate hazelnut frozen soy yogurt is good alternative for un-vegan Nutella cravings. The crème caramel variety goes wonderfully on a warm apple crisp.

I also spotted vegan sugar. Vegan sugar? According to Grassroots Veganism with Jo Stepanick:

"Cane sugar is filtered through activated carbon (charcoal) which may be of animal, vegetable, or mineral origin. Over half of the cane refineries in the United States use bone char (charcoal made from animal bones) as their activated carbon source. The bone char used in this filtering process is so far removed from its animal source that cane sugar processed in this method is deemed kosher pareve, which, according to Jewish dietary laws...A number of vegans disagree with this perspective." Read more.

Am I going to obsess over this? No. I recall advice that has helped keep me sane as a vegan from Kathy Freston's Quantam Wellness.

"Vegans and vegan wannabees shouldn't be too concerned about ingredients that make up less than two percent of their meal. You will obviously want to avoid dishes served with meat, cheese, or eggs, but you need not get crazy if there is a dab of butter or whey or other animal product in the bun your veggie burger is served on. You won't appreciably stop animal suffering by avoiding such minuscule amounts of animal ingredients. The goal is to eat in a conscious, animal-friendly manner without driving friends, family, or the waiters at restaurants nuts."

I've seen too many people attempt veganism, then have a moment of weakness around a communal cheese platter (myself included), and abandon it altogether deeming it too restrictive. I drink wine rarely so I don't consult barnivore for a single glass of wine out. Vegan favorite Yellowtail (only the reds are vegan) are non-organic and flown in from Australia. That doesn't sound very animal friendly. The issues are complex. All we can do is make the best decisions with the information we have at the time.