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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Nov. 13, 2013)
Sptlyäy Tymoor Warrff Springs, Oregon Page 11 N o v em b er 13; 2013 OSU Extension Did you Know ♦ Pumpkin is the only fruit or vegetable to contain three different carotenoids (antioxidants): beta caro tene, alpha carotene and lutein ♦ The top pumpkin-producing states are Illinois, Ohio, Pennsylvania and California with about 90% of the processed pumpkins are grown in jfe .' / The pumpkin is most popu la r a r o u n d H a llo w e e n a n d Thanksgiving, more for it’s orna mental characteristics than any thing else. Butthis great gourd has m ore value than being a carved lantern of a tasty holiday dessert. D id you know that diets that in clude pumpkin have been shown to b e protective for diabetes? Pum pkin pulp and seeds h ave also been associated w ith’ lower risks o f gastric, breast, lung, colorectal and prostate cancers. A K orean study show ed pum p k in w as used in treatm ent o f in testinal parasites and edem a re lated to pregnancy. A nd p um pkin seeds have been show nto low er cholesterol as m uch as flax seeds or barley. L et’s stop treating the pum pkin like a H allow een toy and give it the kudos it deserves. Pumpkins are great and pow erful warriors in the fight against chronic dis ease. A s one o f the largest in the w inter squash family, pumpkins g row to a usual w eight o f 4-8 poiinds (although there are some giant varieties), The word pum p kin originates from the G reek' w o rd p e p o n . m e a n in g la rg e melon, although they are thought ¡ io be native to N orth A m erica; since the oldest pum pkin seeds, dated betw een 7000 and 5500 BC, w ere found in M e x ic o .. Pumpkins are very versatile since they can be boiled, baked, s te a m e d , r o a s te d , c h u n k e d , mashed and pureed. They can be « used in soups, stews, chili, lasa gna, pancakes, breads, muffins, .cakes and o f course, piesj.fSee p a g e 4 f o r recipes) M o st parts ofthe pumpkin are edible includ ing the flesh or pulp, the shell (yes the shell is edible), seeds, leaves and even flow ers. The flow ers have ajsyteet flavor and can be used in salads but be sure to pick ‘only the jn a le since th e fem ale flowers grow into the pumpkin. - P u m p k in s a r e n ’t s c a ry 'gourds to be avoided o r given consideration only once a year. They -are good sources o f p ro tein, healthy fats, antioxidants and other phytochem icals th at our bodies need to fend o ff disease. I They are low in calories w ith no 's a tu r a te d fat o r ch o lestero l. They’re high in fiber, vitamins and minerals. T hey can add a splash o f color to, any m eal and can be a powerful ally in your fight against diseiase. ♦ Colonists removed seeds and filled pumpkins with milk, spices and honey then baked in hot ashes cre ating the original pumpkin “pie” : ♦ ^Native Americans roasted long strips of pump kin in an open fire and made them into mats ♦ In colonial times, pumpkin was used for the crust of pies, not the filling ♦ Adding pumpkin to your diet may help curb your appetite ♦ Pumpkins are really fruits ♦ The largest pumpkin ever grown weighed 2009 pounds (Sep 28, 2012) m ♦ Pumpkins are 90% water ♦ Libby’s, part of the Nestle Corporation, pro duces 85% of the pumpkins in the US ♦ Pumpkins have no cholesterol (no plants have cholesterol); : ♦ Pumpkins originated in Central America ♦ Pumpkin flowers and leaves are edible ♦ Pumpkins are members of the vine crops family called cucurbits Sotirce: University o f Illinois Extension | Here crimes a pow erful SuperFood. Pum p You m ay have noticed a com m on them e referencing the ben efits o f dark leafy greens, especially kale, am ong other green veg etables. G reens and other darkly colored vegetables are am ong the healthiest foods o n earth. B ut current researdh also indicates that bright orange foods like pumpkin, along w ith reds and yellows^are also loaded With pow erful nutrients and plant com pounds that sup port health. Oranges, red and yellow Suits and vegetables are loaded w ith beta carotene w hich is a yellow-orange pigm ent that gives fruits ahd ve’ggies th eircolor. In our bodies, beta carotene is converted * into Vitamin A, which is important for healthy skin, im mune function. and eye health. The advantage to consum ing b eta carotene over straight Vitamih A is that Vitamin A is a fat-soluble vitamin, a n d ex- cess am ounts can be toxic. But the body only converts only as m uch betacarotene to Vitamin A as it needs, therefore elim inating risk o f toxicity. Beta carotene is apow erful anti oxidantw hich protects body tissues and cells from damaging free radicals. Free radicals are m ol ecules w ith a lonely unpaired electron, h i order to,pair up that elec tron, they scavenge and steal electrons from healthy tissues. N ow the formerly healthy tissue with an unpaired electron m ust steal from another to pair up it’s electron. This creates a chain reaction o f dam aged tissues and cells leading to aging, wrinkles, plaques build up, heart disease, stroke and cancer. Antioxidants help by donating elec trons to free radicals, w ithout creating another, stopping the chain reaction and neutralizing damage. Beef Quality Assurance: Basic Cow-Calf Certification Workshop W hatisBQA? el'l N ationally coordinated, state implementedprogram ^ { P ro v id e s common, sense hus bandry techniques, along with sci entific knowledge to raise cattle un- der optimum management and envi ronmental conditions Who Should Attend? 4 Allicattle producers ) All cattle producers in need of recertification (recommended every 3 years) Why Should You Attend? 4 Upholds consumer confidence in valuable beef products 4 Protects the beef industry from additional and burdensome regu lation j Demonstrates commitment to food safety and quality V Enhances herd profitability through better management ) Safeguards the public image o f the beef industry ) Improves sale value o f marketed beef cattle Dec 4th, 201,3 Maupin, O R - Maupin Community Center, next to City Park For mòre information - call 54,1-565-3230 or sJ ï-2 9 6 - 5494 fi pm to 4 pm) The program will consist of 2-hour workshop training, fol lowed by the certification exam. C ertificates will he mailed within 2 weeks. A workbook will be provided. kin is one o f the rich est sources o f carritenoitis know n to man. Just one 1/2 cup serving provides m ore than tw ide the recom rhended daily intake (R D I); The tw o m ost p o ten t carotenoids a r e a l pha and beta carotenes, w hich are bo th found in pum pkin. B e careful. Studies h av e show n th at beta carotene supplem ents m a y have negative side effects. It appears the health benefits are seen w hen carotenoids are found in th eir w hole , food form, creating a synergistic symphony o f nutrients. L eutin carotenoid has b een show n to pre vent m acular degeneration, and cataracts. C ryptoxanthin carotenoid has b een found to reduce risk o f lung cancer a nd is som etim es used as a food colorant. Zeaxanthin carotenoid is one o f the tw o carotenoids found in the retina. It filters U V light to protect against age-related m acular disease and is used to treat eye disorders. Pumpkin seeds contain all 9 essential amino acids, and are particularly high in arginine The seeds are also high in phytosterols w hich can low er blood sugar, cholesterol and triglycerides. P um pkin seeds are good sources o f m inerals magnesium, copper, selenium, iron and zinc. Vi tamins in pum pkin seeds include folate, B6, thia m in, pantothenic acid and Vitamins C and E. I Seeds also contain m ono unsaturated fatty ,acids including oleic acid, a m ono- unsaturated fat, w hich helps lower LD L cholesterol and raise ‘H D L cholesterol, and alpha-linolenie acid, an es sential om ega 3 fatty acid instrumental in reduc ing inflammation. T heoil derived from pressing pum pkin Seeds appears green or red and is some tim es called “green-gold.” It has a n u tty flavor but cookingpumpkin seed oil destroys it’s healthy om ega 3s so it is m ore often used in salads or in .cold desserts. 2013 Beef Industry Tour: Nutrition and Health Management for Cow-Calf Operations • B asic C oncepts on C attle N u trition and H ealth M an ag em en t- F ara B ru m m e r- O regon State University. • Energy and Protein Supplem entation for, C ow -C alf Systems - Dr. D avid B ohnert - Oregon State University] E O fR C - Burns • Feeding F at for Optim al H ealth, Production, and R eproduction in Cattle - D r, R e in a ld o Cooke - O r e g o n Staff.U niversity, E O A R C -B u rn s •B reak - R efreshm ents Proyipled H • M ineral Supplementation to Enhance B eef Cattle Performance and Health - Dr. John Arthington - U niversity o f F lo rid a —RC R EC , O na D ecem ber 10th, 2013 1:00 to 4:30 pm OregonStateUniversity T he D alles, OR - Shilo Irih $ 2 2 3 Bret C lodfelterW ày' F or registration, call 541-565-3230 or 541- 296-5494 $30 - R egistration F ée N eed-Based Scholarships available (up to 5 participants) F or m ore information, please visit the B eef Cattle Sciences Website (http:/(' T beefcattle.ans.oregonstate,edu) , Beef-Cattle-Sciences.
