The New Human Condition

I am currently about 2/3 of the way through the Florida summer, and as the 90+ degree days drag on, I could use a little cool-down. Until then, I slather on the sunscreen every chance I can get and head outdoors to play. I’ve gone through enough sunscreen this summer (2 large and 1 small tube), that I’ve started to wonder about what I am actually putting on my skin. I am an avid sunscreen user…I burn extremely easily. But I have met many people who refuse to ever use sunscreen and their skin looks pretty good. I decided to investigate, and here is what I found.

Benefits: Sunscreen works by absorbing the sun’s harmful rays (UVA and UVB) and dispersing them. This helps to ward off the effects of aging and burning of the skin. Permanent damage can be done without it, which can result in skin diseases and cancer. Sunscreen is easy to apply, and smells good. It allows me to enjoy my time outdoors without worrying too much about the sun.

Hazards: Applying sunscreen means you are constantly applying chemicals to your skin, feeding them directly into your pores and subsequently into your bloodstream. There are 17 active ingredients approved for use in sunscreen, hardly any of which I have ever heard of. Protection from sunscreen may be limited, as even the “waterproof and sweatproof” kinds can wear off quickly when exposed to moisture and rubbing. Sunscreen can also clog pores and dry out skin.

Recommendations: Stick with the sunscreens, but avoid the spray and powder versions, as the chemicals in those may be more easily absorbed through the skin and lungs. When possible, use biodegradable suncreens that are water resistant. Look for ingredients like zinc oxide, titanium dioxide, plant based oils, vitamins A and E, and green tea extracts. All of these natural ingredients can protect your skin from UV rays and reduce the number of sunburned cells. Because natural sunscreens might not be as effective as chemical alternative, try to wear cool, loose-fitting clothing and a hat when outdoors.

Joe Health Sunscreen

“I’m serious Joe…milk and eggs…they aren’t supposed to taste like that.” George was telling me this as I was arguing him about the merits of organic food. At the time (this was many years ago…I was in high school), I thought that organic food was a waste of money. And I was harassing my boss a little bit because he was drinking organic milk during our lunch hour.

A little background on George: He was my boss when I worked maintenance to help get me through grade school and high school. He was in his late fifties, but still in great shape and extremely muscular. At the time, I was about 225 pounds and very athletic, and he could still beat me up. He was born in Croatia, and came to America when he was 18, after fighting in the Bosnian War. Have you ever heard those war stories about people escaping from enemy territory, carrying their friend who had been shot? That is George, he really did those things. Regardless to say, he was a tough guy, very practical and frugal, and the fact that he spent extra money for organic milk struck me as odd.

But he told me stories of how he grew up with his family, raising animals and farming. He had grown up eating fresh eggs, milk, meat, and vegetables. He told me that he drank organic milk and ate organic brown eggs because “That’s how they were supposed to taste”. The white eggs and milk that were available at the grocery store just didn’t taste right to him.

As a generally rule, I respect anything this man said…and so I went out and bought a small carton of organic milk. I tasted it and it tasted fresh, clean, and crisp. Then I tried a sip of my old milk, and I noticed several flavors I had never known before. It had a taste that was somewhat stale, and a slight chemical aftertaste. I love milk and drink it nearly every day….since my first taste of organic milk, I have never looked back.

If you are eating conventional eggs and milk, try a blind taste test on yourself with an organic version. I guarantee you will taste the difference.   

Joe Food and Nutrition Eggs, Milk

There are only a few feelings in the world better than having a completely clean home. I have written previously about the importance of reducing the amount of clutter in your living space.

But have you ever thought about what you were using to clean your home? Have you ever held your breath while spraying chemicals or scrubbing down a surface? Chances are you have…and why should you be using chemicals that you are afraid to breathe in? They are several alternatives to common household cleaners, that will leave your home cleaner, fresher, and healthier in the process:

Try Naturally-Based Cleaning Products: There are several companies who have now come out with “green” cleaners. Seventh Generation, Mrs. Meyers and Simply Green are some names that comes to mind, but I know there are a few out there. These are safer to use than their conventional counterparts, and  don’t contain any artificial fragrances or carcinogenic chemicals. 

Use Natural Ventilation. Keep your home open, well-lit, and ventilated as much as possible. Bacteria and Mold thrive in damp, dark places. By keeping your windows open, you can allow natural light and air into your home, killing bacteria naturally. Studies have also shown that indoor air pollution (likely from using harsh cleaning products) is often much worse than outdoor pollution. Allowing a natural flow of air through your home can clean it out and provide clean air and fresh oxygen indoors.

Make Your Own Cleaners: Before the invention of many conventional household cleaners, people used various natural products that were found (often in the kitchen cupboard) to clean their living spaces. Try vinegar and water (heated) as an all-purpose cleaner. Combine salt and white vinegar to make a paste that cleans chrome faucets and removes lime deposits in the bathtub. And finally, stock up on the largest box of baking soda you can buy. I personally use this for almost everything. Rub baking soda on a cutting board to remove old smells and stains. Pour it down a garbage disposal to freshen it up. Sprinkle a damp sponge with baking soda to clean windows. Combine baking soda and water to make a paste that cleans almost everything, and can also be used as a toothpaste or shampoo. Baking soda can even be used as a stain-remover on clothes. Rub the baking soda and water paste over stains before normal washing.

All of these ideas will make your home just as clean as conventional products, without the associated indoor air pollution, or harmful chemical residue. You won’t have to hold your breath while cleaning anymore!

Joe Health, Nature Baking Soda, Green Cleaners

For awhile now, I’ve been reading and studying a lot about the food system in the U.S, specifically in regard to my own diet and food preferences. In my quest to find ways to eat healthier for myself while helping the earth, I have made several discoveries. Here are some of my top ideas for eating right:

Eat Lower on the Food Chain: Meat production and consumption has had a disastrous affect on our health and on the environment. It takes an incredible amount of resources and energy to produce cheap meat. By eating lower on the food chain (i.e. vegetables and grains), we help our bodies while helping the earth. This doesn’t necessarily mean becoming a vegetarian, although that would definitely be an option. This means that instead of eating meat with every course, have it occasionally. And when eating meat, look at it as a side dish of an entire meal, instead of the main item.  

Eat More Fish: Going along with eating lower on the food chain, fish can be a sustainable source of animal protein when harvested properly. Wild varieties are better for you than their farm-raised counterparts. Also, opt for fish like sardines, catfish, tilapia, and shellfish. Avoid those that eat higher on their own food chain, such as Chilean sea bass and wild tuna. As always, go local when possible. Shipping seafood can require a ton of resources. I have access to a variety of delicious, abundant, seafood here in the Gulf Coast of Florida…where the choices range from oysters to grouper. Wherever you live, there is probably some local form of seafood.

Eat “Food”:This is a phrase taken from Michael Pollan. Essentially, this means eat things that you can identify as food. For instance, an apple is an apple…there are no other ingredients. Avoid processed foods with any ingredients you can’t recognize, or that are used as preservatives. The same things that preserve food will preserve you.

Eat Local, Organic Food Varieties: Eating locally helps support your region, and helps you connect to the farmers. Organically grown (whether certified or not) types of vegetables, dairy, and meat are kind to the earth, are healthier for you, and generally taste better than other foods.

Eat Less: This is common sense that many of us take for granted, myself included. I was born and raised with the Midwestern attitude of “cleaning my plate”. This is most likely a sentiment left over from the great depression…food was scarce and it was wise to stockpile calories when you can get them. Today, there is no need to store excess calories, and no need to eat simply for the sake of eating. If you are not hungry, skip a meal, or eat a very small snack instead. Your body will tell you what it needs to eat and when. You just need to learn to listen.

Joe Food and Nutrition Food Chain, Local, Organic

Certain food items tend to be located in every american household, from the retired couple to the freshman in college. Staples of the kitchen like sugar, olive oil, oatmeal, and wheat bread are good for you in moderation, but can be made even healthier by substituting something else that can do the job just as well. Often, the alternatives have less of an impact on the earth as well.

Sugar: Refined sugar (white table sugar) is used in baking recipes, and added to cereals and other dishes. Sugar adds sweetness, but has none of the minerals of the sugarcane plant it was derived from. The refining process is also extremely energy-intensive. Instead, try using agave nectar, or coconut sugar, which is made by simple evaporation. Both of these substitutes can be used in lieu of sugar to add sweetness to foods.

Oatmeal: Oatmeal is an amazing food staple, and I have mentioned it one of my previous articles about “Eating Well for Less“. But instead of the packaged or canned varieties of instant oatmeal, go with steel-cut oats. This removes the energy-intensive process of removing, cutting, and drying oat groats. Studies have also shown that instant oatmeal may have altered protein levels due to the extremely high pressure used in the production process. Steel-cut oats are easier on the earth, and taste just as good.

Olive Oil: Use Extra-Virgin Olive Oil over any other type. Made famous by Rachel Ray, EVOO is made without the use of chemicals and heat, and contains more anti-oxidants than other varieties.

 Wheat Bread: A healthy bread to be sure, but most store-bought varieties can contain high-fructose corn syrup and various types of preservatives. Instead, go with Whole-Grain Bread, or a bread made from sprouted wheat berries or grains. Or better yet, support your local bakery, or learn to make bread yourself. It’s easier than you think!

Joe Food and Nutrition Bread, Oatmeal, Olive Oil, Sugar