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Cotton: the Possibilities are Endless

Contrary to popular belief, not all cotton is naturally white. Many people believe that the only cotton that grows is white, which then needs to be dyed to have color, but in the past there were many different colors of cotton growing in the United States. The variety of colored cotton plants growing in the United States ranged from tan and yellow to green, red and brown.

Colored cotton agriculture started in the eastern areas of Pakistan, Indonesia, Egypt and Peru around 2700 B.C. It continued steadily until the advent of the Industrial Revolution and the invention of the cotton gin. Colored cotton had shorter fibers that made it hard to spin on mechanical looms, so white cotton with longer fibers was preferred. In the American south, African slaves were forbidden from growing white cotton in their gardens, lest they actually profit from it, but they were allowed to grow colored cotton strains for personal use, because the short fibers still worked when weaving by hand.

As industrial dyes became less expensive and use of the cotton gin increased, the tradition of growing colored cotton all but vanished from the American farmscape. Colored cottons made a brief reappearance during World War II when they used green and brown plants because the dyes were unavailable. Once things returned to normal, the practice was again abandoned, except in traditional communities like Guatemala, Mexico and Peru.

Cotton is one of the most pesticide dependent plants in the world! 23 percent of the world’s insecticides and 10 percent of the world’s pesticides are used to spray cotton! Once this cotton is grown, it is then dyed with harsh harmful chemicals to make it flame retardant and for color.

An entomologist by the name of Sally Fox has been experimenting with naturally colored cotton seeds she discovered in the last few decades. She was able to breed the plants to have stronger fibers, which enabled the cotton to be mechanically spun. Through her desire to make children’s clothes that are fire resistant and not soaked in chemicals to color them, she bred some of the varieties of naturally colored cotton to have natural fire resistance. Ms. Fox now has two patented colors that are fire resistant: Coyote and Buffalo Fox Fibre. She also has six other shades: Coyote and New Brown, which are reddish browns, Buffalo, which is milk chocolate colored in appearance, sage-colored Palo Verde, Green Fox Fibre, and a dark forest green color called New Green.

It is a fairly new trend for consumers to desire that their cotton be grown organically. In 1988 there was only one acre of cotton in America that was organically grown. By 2001, there was more than 11,000 acres and now the number is at only 5,000 acres as the competition from the global market increases. Colored cotton is not only easy to grow organically, but is far more resistant to pests than white cotton. It also saves on bleaching and dying with harsh chemicals through its natural coloring. The possibilities for safe and healthy colored cotton seem endless. This new phenomena of organically grown chemical free cotton clothing is not over, so keep on the lookout at the latest “green” fashion shows!

A Healthy Twist on Thanksgiving Classics

Thanksgiving is a day of creature comforts. Gathering with friends and family, cooking and eating comforting foods, and simply relaxing are wonderful ways to unwind and celebrate our gratitude for the day.

Of course, the food (and the massive quantity of it) tends to become the focal point of the holiday. Unfortunately, a lot of the food is not exactly healthy, let alone the large portions offered in a single sitting.

While there are so many ways to make your Thanksgiving healthier with completely new dishes, we’re going to try to offer new twists on your favorite Thanksgiving classics:

Turkey
Turkey is a relatively healthy meat. It is lower in fat than most other meats, and packs lots of nutrition, so no need to replace it!

Before anything else, trim as much of the fat as you can from the body (a previous soak in brine can help to make up for the juiciness lost). Rather than slathering your turkey in salt and butter, or using a sugary glaze, use a rub of herbs and spices to add flavor. The following ingredients make a great turkey rub:

• minced shallots
• minced garlic
• fresh sage
• thyme leaves
• fresh ground black pepper
• fresh ground sea salt optional

Leave the skin on for moisture, but peel it away before serving the bird. A slow roast will help the turkey retain moisture. Carve portions small enough so that no one has to take a piece larger than a deck of cards.

In the roasting pan, surround the outside of the bird with chopped carrots, celery and other veggies to add to your stuffing later.

Stuffing
Stuffing is the perfect place to combine good carbohydrates, fruits, and vegetables. To keep it healthy, reduce the amount of bread you use, and substitute quality whole grain bread for the traditional white bread.

Once you take out some of the bread, throw in onion, carrot, celery, nuts, dried cranberries, apples, and parsnips. This will boost the flavor and nutrition of the stuffing.

As with the turkey, use very little or no salt (watch out for those bouillon cubes!) and maximize flavor with herbs.

Mashed Potatoes
Ah, the ultimate comfort food. For some, it’s hard to imagine mashed potatoes without pools of butter and sour cream. But you can get creative with potatoes and keep the taste. If you use brown or red skins, leave the peel on for nutritious value. To make the potatoes creamy, add a low fat milk or Neufchâtel cheese (a low fat version of cream cheese).

As an alternative, try using nutrient laden sweet potatoes rather than regular white potatoes. Be sure not to load them up with sugar and marshmallows! Instead, use cinnamon and apple sauce to keep them moist and appealing to the kids.

No matter what type of potato you use, opt for herbs and spices rather than fats and table salt. If you must use white potatoes for your Thanksgiving feast, add some garlic, fresh ground pepper and basil for an excellent flavor combination.

Squash
The easiest way to prepare squash is to roast it. After roasting, mashed squash can be used in place of added sweetener and butter.

Try roasting cubes of squash in the broiler in a baking pan with an inch of water. Toss the roasted squash with olive oil and herbs, and then add in an unpeeled chopped carrot, other types of squash and sweet onion to add color, taste and vitamins and minerals.

Green Bean Casserole
Mom always made her green bean casserole with canned goods, but there is a healthier way to approach this Thanksgiving staple. This dish might take a bit more time to prepare, but the added health benefits and reduced sodium will be worth the extra effort.

Use fresh green beans that you can soften in heated water on the stove-make sure not to overcook.

In place of the traditional canned condensed mushroom soup, make your own sauce with a low fat cream or milk and fresh mushrooms. If you must use canned, make sure to get the “low sodium” variety.

To make your dish more interesting and get that crunch, replace the traditional fried onions with slivers of almonds, or substitute some of the onions with almonds.

Gravy
Don’t waste your drippings, skip the packaged gravy and make it fresh! Use turkey drippings, water and either flour or corn starch to thicken. This should reduce sodium and be lower in fat and calories than store bought gravy.

Cranberry Sauce

Cranberries are a nutritious fruit found on most every Thanksgiving table, but they are not always prepared to optimize their health benefits. This year, go easy on the sugar in your cranberry sauce, zest an orange to add to the flavor, or incorporate cranberries into other parts of the Thanksgiving menu.

Autumn Salad
A green salad is an easy way to work fresh vegetables into the menu, and is one dish that doesn’t take up space on the stove top. Start with a bed of fresh spinach, head lettuce, hearts of romaine and other greens, and build a colorful autumn salad. Top the greens with dried cranberries, walnuts, carrots, boiled potatoes and eggs, and green beans. Finish it off with a simple citrus orange vinaigrette.

Dessert
You don’t have to make the whole meal a sacrifice to healthy eating, dessert is a staple of Thanksgiving! Try a new pie and the people bored with tradition will thank you. Autumn pies like cranberry apple or sweet potato pie may earn as many fans in your house as plain old pumpkin or gooey pecan pie. Carrot or zucchini cake prepared with whole wheat flour and Neufchâtel instead of cream cheese will earn you rave reviews from the dessert lovers, and keep the calories in check.

General tips to keep in mind on Turkey Day are to eat slowly, start with a small portion, limit wine and beer drinking, and go for a family walk after dinner.

Its fine to indulge every now and then, and the holidays are no exception, but don’t ruin your healthy eating efforts from the past months. You don’t want to volunteer for uncomfortable fullness, heartburn, and weight gain. Following this plan should leave you feeling trim and energized come Black Friday!

SOURCE:
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HTTP://WWW.RD.COM/LIVING-HEALTHY/FOODS-TO-LOWER-YOUR-BLOOD-SUGAR-SWEET-POTATOES/ARTICLE36625-1.HTML

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