Split Pea Soup

(from the beanland blog)

You might want to double the recipe, it’s pretty delicious. Also, since you're already chopping all the veggies, chop extra and store them in a bag in the freezer, so next time you'll have them ready to dump right in the pot.

1 Tablespoon olive oil
1 onion, chopped
1 rib celery, sliced thinly
2 carrots, sliced thinly
1 cup dry split peas, rinsed and drained
4 cups vegetable broth
1/4 teaspoon dried ground thyme
1/4 teaspoon dried marjoram
2 Tablespoons fresh parsley, chopped (or 1 1/2 teaspoons dried)

Cook onion in olive oil for a couple of minutes until softened, then add celery and carrots and cook for 3 more minutes. Add everything else and cook on low for 50-60 minutes (30 will work in a pinch). Pull out 2 cups and blend it until smooth and return it to the pot. Add salt and pepper to taste.

Anne's Sinless Hotcakes

(from the beanland blog)

I use all whole wheat if I have no buckwheat and lemon rind if I have no oranges.

3/4 cup buckwheat flour (use whole wheat if no buckwheat)
1 cup whole wheat flour
1/4 cup rolled oats
1/4 cup walnuts, finely chopped
1 Tablespoon Flaxseed meal (flax seeds ground)
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon almond extract
1 Tablespoon orange zest (or lemon)
1/2 cup unsweetened applesauce
2 cups water

Mix all dry ingredients in a medium bowl until evenly blended. Add liquids and mix as little as possible to make batter. Small lumps are okay, they’ll disappear in cooking. Over-mixing will make pancakes flat and heavy. Spoon the batter onto a hot, nonstick griddle. Yields about 12 medium pancakes.

The secrets to a fluffy pancake:
1) Combine your wet ingredients together first (almond extract, applesauce and water).
2) When you add wet to dry, just barely stir at all. Enough to get the dry stuff wet, and the floury stuff off the sides of the bowl. That’s it.
3) Make sure the griddle is hot enough. It should sizzle when you add the batter.
4) When you cook them, flip them when you see that the bubbles are staying open and not filling back in with batter. Don’t wait any longer, otherwise they’ll be too set up to “spring” when the other side cooks.

Anne’s favorite syrup:
Dump frozen strawberries in a bowl, cover with a plate and microwave for 2 minutes. Stop and smoosh the strawberries with a fork. Then microwave several more minutes until it’s a bit runny and steaming hot. Pour generously over pancakes. We have also been known to LOVE real maple syrup on pancakes, as well as unsweetened applesauce.

Date Nut Pop 'Ems

(from the beanland blog)

Not a lowfat snack with all those nuts, but a great choice instead of cookies.

1 cup almonds
1 cup walnuts
1/2 cup raw shelled sunflower seeds
10 dried medjool dates, pitted
1 Tablespoon cinnamon

Put the nuts and seeds in a food processor and let it go 30-60 seconds depending on the texture you like. The longer it blends the smoother and easier it is to shape into balls. Add the dates and cinnamon. 1 teaspoon of cinnamon for “plain” treats and 1 to 1 1/2 Tablespoons for cinnamon-y treats.

You can also add 1 Tablespoon of cocoa powder at this point for a really decadent treat.

Food process for another 10-20 seconds or so, until everything is well-incorporated. Then wash your hands and make pop 'em balls! Store in refrigerator.

Beanland Banana Nut Muffins

(from the Beanland blog)

Preheat oven to 375 F.

Combine in a bowl:
2 cups whole wheat pastry flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoonbaking soda
1 Tablespoon cinnamon

Combine in the vitamix (or any blender) until soupy:
2 Tablespoon flaxseed meal (ground flax seed)
3 Tablespoons water
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
1/4 cup brown sugar
3 ripe bananas
1 teaspoon vanilla extract


Pour wet into dry, and mix just until combined. This is when the rising starts, so make sure you don’t mix out the bubbles. Be gentle when you spoon into 12 muffin cups (greased or papered).

Top each muffin with two or three crumbled pecans and some brown sugar. Put them in the oven immediately (again, so they stay light).

Bake for 15-20 minutes until they spring back a bit when you touch the center.

Curried Potatoes and Spinach

(from Beanland blog)

1 scant Tablespoon canola oil
1 medium yellow onion, diced (or 2 small red onions)
1 large rib celery, sliced
2 teaspoons minced fresh ginger root (if you have it, I didn’t)
1 15 ounce can petite diced tomatoes (can use fresh)
1 Tablespoon curry powder
1 teaspoon garam masala (can use ground coriander in a pinch)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups water
3+ cups diced red potatoes, skins on
2 medium carrots, diced
6-8 cups spinach (coarsely chopped if desired - I buy 2 large bags)
Brown rice/Quinoa

In a large saucepan, heat oil over medium heat. Add onion, celery, and ginger and cook for about 4 minutes. Add tomato, curry powder, garam masala, salt and cayenne and cook for 3 minutes over low heat.

Add water, potatoes and carrots and cook for 15 minutes over medium heat, stirring occasionally. Stir in spinach and cook until the potatoes are tender, 10 to 15 minutes, stirring occasionally. Remove from heat and let stand for about 5 minutes. Serve by ladling over brown rice or quinoa.

recipe found here

Firehouse Turkey Chili

This Chili is very Delicious! A good meal for a cold February night.
This Chili calls for Ground Turkey, but you could always make it without the meat. One thing I love about this Chili is that it has a lot of other Vegies in it, so it is still good without the meat.
Enjoy!!



Firehouse Turkey Chili
Adapted From Shape Magazine

Ingredients:

-1 tablespoon olive oil
-1 large clove garlic, smashed (I used 2 large cloves of garlic)
-1/2 cup chopped scallions (green onions)
-1/2 pound ground turkey (I used 1 pound of ground Turkey)
-2 tablespoons chili powder(I used only 1 Tablespoon and it was just perfect for our families taste)
-1 large can (28 ounces) crushed tomatoes
-(I also added one small can of V-8 juice for extra liquid)
-1 can (15 ounces) kidney beans, rinsed and drained (I used Organic canned Kidney Beans)
-1 medium red bell pepper, diced
-1 cup carrot, diced
-1/2 teaspoon brown sugar ( I put in 1/4 cup to make the chili not so hot)
-salt to taste

Directions:

*In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.

*Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. Bring to a boil over high heat.

*Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired. (I also served the Chili with Organic Corn Tortilla Chips, Kirkland brand from Costco)

Serves: 4

Prep Time: 10 minutes

Cook Time: 23 minutes

Nutrition Score per serving: 1 cup: 268 calories, 9 g fat (27% calories), 2 g saturated fat, 40 g carbs, 17 g protein, 11 g fiber, 106 mg calcium, 6 mg iron, 789 mg sodium

30 day Shred

If you watch 'The Biggest Loser' then you know who Jillian Michaels is. I have watched a little bit of the show, but not a complete season.
I just want to RECOMMEND this video to anyone who is wanting to lose 5-20 pounds.
I came across it one day as I was searching on Amazon.com for good workout videos. I have had it for only one week now, but HOLY COW it is so GOOD (in a bad way). I have been very sore, but that is good right?

This is what I like about it:
-There are 3 different levels, Level 1, 2, & 3 (you just do one level a day)
-Each level is only 20 minutes. That's right, only 20 minutes a day!
-all you need is a mat(I just do it on my carpet in my basement), and a set of medium hand weights.
-you see results right away, I sure did
-I feel stronger after only doing it for 1 week
-It only cost me $8.50 (from Amazon)

OK, so here is an example of how Level 1 goes:
3 minutes of strength - Pushups alternating with Squats and Arm Presses
2 minutes of cardio - Jumping Jacks and Butt Kicks
1 minute of abs - Crunches and Reverse Crunches

She recommends you do each level for 10 days.

I am also doing these workouts as I train to run the 25k here in Grand Rapids, so a 20 minute session works out great for me.

If you are interested in giving this a try I would recomend that you read other users reviews on Amazon.com.
Here is the link:
http://www.amazon.com/Jillian-Michaels-30-Day-Shred/dp/B00127RAJY

Lets all get up and get Moving! Summer is almost here :-)

In my kitchen

A few things not pictured - On occasion I buy soy milk to use on my cereal (either vanilla flavored or unsweetened). My family drinks 1% - we recently cut out the 2% just to lower the cholesterol content. We also try leaving skins on our mashed potatoes for dinner, using fresh squeezed lemon juice on green beans instead of butter, etc.


What healthy products do you love to have on hand in your kitchen? Here are a few of mine that I feel good about eating:

Strawberry spread without added sugars or HFCS (I try to not buy stuff with high fructose corn syrup, but it's not something we have blacklisted at our house) and real maple syrup - my kids love both.
We go through tons of peanut butter! Before we eliminated partially hydrogenated oil (trans fat) from our diet, my kids would only eat Jif peanut butter. They love this Skippy now. It does have added sugar, but it is all natural and it doesn't need to be refrigerated or stirred.

A bowl of fruit - helps encourage my kids to make a healthy snack choice since it is already sitting out in view.

I use this oil blend in place of plain vegetable oil for most things. I can't tell the difference . . . pancakes, popcorn, chicken . . .

Bread crumbs from Whole Foods with NO hydrogentaed oil! I have to go to whole foods for this one, can't find any at the regular grocery store w/o trans fat.

Whole Wheat Pastry Flour for muffins, cookies, corn bread or any other baked goods.

I know - hot dogs! My 3 year old loves them and since I'm not going to feed her the ones with 26 grams of fat we go for these turkey dogs with 1 grams of fat instead. She loves them. If I don't have time to whip up my own pancake mix, we use this whole wheat blend.

I hear this is healthier than regular table salt, I can't tell a difference.

My family won't go for 100% whole wheat pasta just yet, so we have switched to this multigrain pasta for now.

I love yogurt and oatmeal mixed for breakfast or a snack. 1 container of yogurt and 1/3 cup oats or oat blend.

I love this oat blend from Trader Joe's.

I try to keep bagged veggies in the fridge at eye level for the kids to grab a healthy treat!

Frozen and lightly salted Edamame (soy beans). Great thing to munch on watching tv instead of chips etc. I toss 'em in the microwave a few seconds and start popping them open.

My kids love these granola bars and I love the healthy ingredients.

When pomegranates aren't in season we enjoy pomegranatae juice and my son actually loves this as well! Takes a few tries to get used to, but I like the tart flavor.

Hummus on crackers or pita chips is a great snack.

We are working on starting to make our own wheat bread, but until we get it down my kids love this honey wheat with no HFCS added.

Spinach Pomegranate Salad

For a lighter dish choose a fat free or light feta cheese, plain nuts (no need to toast with sugar), and a light dressing - even try just plain balsamic vinegar!

1 bag baby spinach
1/4 red onion, sliced thin
1/2 cup walnuts, chopped
1/2 cup feta cheese, crumbled
1/4 cup alfalfa sprouts (optional)
1 pomegranate, peeled & seeds separated
Balsamic Vinegarette

Mix it up and serve.

recipe found here

Noodles with Chicken and Sauteed Vegetables

(from Recipe Brain Cramp blog)

A light and healthy dish! If you want to increase the vegetables, add 2 cups of each! Leave out the chicken for a lighter, meatless dinner.

1/2 cup vegetable oil
10 cloves garlic, finely chopped (I use 6-7)
1 (12 ounce) package uncooked whole wheat linguine pasta
1/2 cup chopped broccoli
1/2 cup shredded carrots
1/2 cup chopped cauliflower
1 pound chicken tenders, cut into bite-size pieces (2-3 chicken breasts cut in strips - or leave out the meat all together)
3 1/2 Tablespoons soy sauce
salt and pepper to taste (we leave it out entirely and it is great)

1. Heat oil in a skillet over medium-low heat. Mix in garlic. Cook and stir about 3 minutes. Remove from heat and allow to cool.

2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 Tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.

3. Bring a pot of water to a boil. Immerse veggies in water for about 30 seconds. Drain and set aside. Or steam or boil vegetables until done.

4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 3 1/2 Tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper and additional soy sauce if desired. Toss with linguine and serve.

Ratatouille

(from the Smitten Kitchen blog)

½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 can tomato sauce (15 ounces) (or puree such as Pomi)
2 Tablespoons olive oil, divided
1 small eggplant (Italian Eggplants are less than half the size of regular ones; it works perfectly)
1 small zucchini
1 small yellow squash
1 longish red bell pepper
Few sprigs fresh thyme (or a few shakes dried ground thyme)
Salt and pepper
Few Tablespoons soft goat or feta cheese, for serving
Brown rice or other grain
Parchment paper

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one Tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining Tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Or very lightly sprinkle some dried ground thyme (you can always add more later if needed).

Cover dish with a piece of parchment paper cut to fit inside. Bake at 375˚ for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat or fete cheese on top, alone, or with some crusty French bread, atop polenta, couscous, brown rice or your choice of grain.

Vegetarian Chili

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil
1 large yellow onion
1 chopped carrot
1 large yellow bell pepper, chopped
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans black beans, rinsed
2 14-ounce cans tomatoes -added diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce, minced (see Tip)
2 cups vegetable broth
2 teaspoons light brown sugar
The following are optional
2 cups Cooked Wheat Berries (recipe follows)
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro

1. Heat oil in a Dutch oven or heavy pot over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes. 2. Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

NUTRITION INFORMATION: Per serving: 386 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 61 g carbohydrate; 14 g protein; 15 g fiber; 703 mg sodium; 311 mg potassium. Nutrition bonus: Vitamin C (130% daily value), Fiber (72% dv), Folate (48% dv), Iron & Vitamin A (25% dv).3 Carbohydrate Servings Exchanges: 3 starch, 1 vegetable, 1 very-lean meat, 2 fat

TIP: Canned chipotle peppers (smoked jalapeños) in adobo sauce add heat and a smoky flavor. Look for the small cans with other Mexican foods in large supermarkets. Once opened, store in an airtight container for up to 2 weeks in the refrigerator or 6 months in the freezer.

Citrus Baked Halibut

(Better Homes and Gardens)

1 pound fresh or frozen halibut steaks, ¾ inch thick
1 Tablespoon butter or olive oil (try cutting the butter/oil down to 1 tsp)
⅓ cup finely chopped onion (1 small)
1 clove garlic, minced
2 Tablespoon snipped fresh parsley
2 teaspoon finely shredded orange peal
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup orange juice
1 Tablespoon lemon juice

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange in a 2-quart square baking dish.

In a small saucepan melt butter or heat oil; add onion and garlic. Cook till tender; remove from heat. Stir in parsley, orange peel, salt and pepper; spoon over fish. Sprinkle orange and lemon juices over fish. Bake covered, in a 400˚ oven for 15 to 20 minutes or until fish flakes easily with a fork. Spoon pan juices over fish. Makes 4 servings.

Calabactas

(Heather C.)

4-6 zucchini, chopped
1 large onion, chopped
1 medium tomato, chopped
1 cup corn
Monterrey Jack cheese
Whole Wheat Flour Tortillas
Salt
Pepper

Sauté onion and zucchini until onion is clear. Drain. Lower heat and add corn and tomato. Sprinkle with pepper and salt. Add cheese to taste and allow to melt. Add mixture to a warmed tortilla. Also great as a dip with tortilla chips.

Wheat Berry Salad and Red Fruit

(Carolee J.)

Healthy, with a strong and addictive fruit flavor!

1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
3 cups cooked, cooled wheat berries*
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 Tablespoons raspberry vinaigrette dressing

Combine orange juice and cranberries in a small bowl, let stand for 15 minutes. Combine wheat berries, apple, and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. Whisk the reserved orange juice, and raspberry vinaigrette in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow flavors to combine. Serve cold or at room temperature. Makes about six 1-cup servings.

*These can be found in the bins at Whole Foods. To cook wheat berries - boil in lightly salted water for 1 hour with a 3.5 to 1 water to wheat berry ratio- these can be refrigerated for up to 2 days or frozen for up to a month after cooked.

Gourmet Tuna Salad

(AnnDee N.)

3 cans of tuna fish
2 celery stalks
Handful of dill pickles, chopped
1 (19 ounce) can cannelinni beans (white kidney)
Fresh tomatoes (or sun dried tomatoes)
Mayonnaise (or a healthier veganaise spread)
handful of broccoli
2 carrots
1 red pepper
mustard (optional)
whole wheat bread or tortillas

Mix tuna and a little mayonnaise together. Add all of the chopped vegetables and beans. May add more mayonnaise for a creamier salad. Serve on whole wheat bread or tortillas. May broil in the oven or eat cold. Spread mustard on for more spice.

Chicken Tortilla Soup

(Heather C.)

2 boneless chicken breasts, cooked and cut into bite-size pieces
1 small onion, chopped
1 teaspoon garlic powder
1 Tablespoon olive oil
2 teaspoons chili powder
1 teaspoon basil
1 teaspoon oregano
1 can petite diced tomatoes, 28 ounces
2¼ cups water (or instead of water & bouillon, use 2 cups chicken broth)
2 cubes chicken bouillon, or 2 teaspoons
1 cup frozen corn
1 can green chilies, 4 ounces
1 can black beans, 15 ounces drained and rinsed

tortilla chips, cheddar cheese, chopped green onion (optional)

In medium stock pot, heat oil over medium heat. Sauté onion and garlic powder in oil over medium heat, until soft (5 minutes). Stir in chili powder, oregano, basil, tomatoes, water, and bouillon. Bring to a boil and simmer for 5-10 minutes.

Stir in corn, chilies, beans, and chicken. Simmer for 10 minutes. Ladle into individual bowls and garnish with chips, cheese, and green onions. Or leave out the latter for a little healthier dish.

Zippy Black Bean Burritos

(Denise G.)

2 teaspoons olive oil
1 chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, crushed
1 Tablespoon red wine vinegar
1 can diced tomatoes (15 ounces), drained
1 can green chilies, drained
1 can black beans, rinsed & drained
Shredded cheddar cheese
Whole Wheat Flour Tortillas

Heat oil in a large saucepan over med-high heat. Add bell pepper, cumin, oregano, and garlic; cook 3 minutes stirring frequently. Stir in vinegar and tomatoes. Reduce heat to medium and cook 10 minutes. Stir in beans; cook 5 minutes or until heated through. Warm tortillas, and spoon ½ cup bean mixture and some cheese in center of each.

Shrimp Creole

1 Tablespoon Olive oil
1 small onion
1 clove garlic, sliced
1 green bell pepper, chopped (optional)
Oregano
Parsley
Basil
Salt
Pepper
2-3 bay leaves
Tabasco Sauce
1 can whole tomatoes (processed in blender), 24 ounces
1 can tomato paste, 6 ounces
1 pound shrimp (peeled & de-veined)
Brown Rice

Sauté onion, garlic, & bell pepper in olive oil; add spices (dash of each ) and cook 5 to 10 minutes, until softened. Next add tomatoes and tomato paste, mix well. Simmer slowly for 45 minutes with lid on, stirring occasionally. Then add shrimp and simmer with cover on 10 minutes, or until shrimp is pink. Remove bay leaves and serve over rice. May add more Tabasco for spice.

Black Bean Soup

(Heather C.)

Delicious, healthy, and done in 10 minutes! Serve as a soup or a dip with tortilla chips.

2 cans black beans (15 ounces), drained and rinsed
1½ cups broth (chicken or veggie)
1 cup chunky salsa
1 teaspoon cumin
Cheddar cheese (optional)
sour cream (optional)
green onions (optional)

In a food processor or blender, combine beans, broth, salsa, and cumin.

Blend until fairly smooth. Pour into medium saucepan and heat thoroughly. Serve with sour cream, cheese, and green onions, if desired.

Black Beans & Brown Rice

A great recipe as is or to add to - fresh garlic, bell peppers, tomatoes . . .

Brown Rice
1 can black beans
1 jar salsa
red wine vinegar

Serve beans and salsa over cooked brown rice. Sprinkle some red wine vinegar over and enjoy!

Trans Fat

They raise cholesterol levels and increase your risk of heart disease. But scientists recently found even more motivation to blacklist them. In a new study, women eating the fewest trans fats had a 30 percent lifetime miscarriage rate, whereas the rate for those with the highest intake was 52 percent. Avoiding these fats is tricky - if the amount is less than half a gram per serving, the nutrition panel on the package can list it as zero trans fats. So avoid any food that has partially hydrogenated or hydrogenated oil as an ingredient - especially crackers and cookies.

-American Baby Magazine, January 2009, p. 16, by Amy Gorin

Experts Revive Debate Over Cellphones and Cancer

By Tara Parker-Pope, The New York Times
Monday, June 23, 2008

What do brain surgeons know about cellphone safety that the rest of us don’t?

Last week, three prominent neurosurgeons said that they did not hold cellphones next to their ears. “I think the safe practice,” said Dr. Keith Black, a surgeon at Cedars-Sinai Medical Center in Los Angeles, “is to use an earpiece so you keep the microwave antenna away from your brain.”

Dr. Vini Khurana, an associate professor of neurosurgery at the Australian National University who is an outspoken critic of cellphones, said: “I use it on the speaker-phone mode. I do not hold it to my ear.” Dr. Sanjay Gupta, a neurosurgeon at Emory University Hospital, said that like Dr. Black he used an earpiece.

Along with Senator Edward M. Kennedy’s recent diagnosis of a glioma, a type of tumor that critics have long associated with cellphone use, the doctors’ remarks have helped reignite a long-simmering debate about cellphones and cancer.

That supposed link has been largely dismissed by many experts, including the American Cancer Society. The theory that cellphones cause brain tumors “defies credulity,” said Dr. Eugene Flamm, chairman of neurosurgery at Montefiore Medical Center.

According to the Food and Drug Administration, three large epidemiology studies since 2000 have shown no harmful effects. CTIA — the Wireless Association, the leading industry trade group, said in a statement, “The overwhelming majority of studies that have been published in scientific journals around the globe show that wireless phones do not pose a health risk.”

The FDA notes, however, that the average period of phone use in the studies it cites was about three years, so the research doesn’t answer questions about long-term exposures. Critics say many studies are flawed for that reason, and also because they do not distinguish between casual and heavy use.

Cellphones emit non-ionizing radiation, waves of energy that are too weak to break chemical bonds or to set off the DNA damage known to cause cancer. There is no known biological mechanism to explain how non-ionizing radiation might lead to cancer.

But researchers who have raised concerns say that just because science can’t explain the mechanism doesn’t mean one doesn’t exist. Concerns have focused on the heat generated by cellphones and the fact that the radio frequencies are absorbed mostly by the head and neck. In recent studies that suggest a risk, the tumors tend to occur on the same side of the head where the patient typically holds the phone.

Like most research on the subject, the studies are observational, showing only an association between cellphone use and cancer, not a causal relationship. The most important of these studies is called Interphone, a vast research effort in 13 countries, including Canada, Israel and several in Europe.

Some of the research suggests a link between cellphone use and three types of tumors: glioma; cancer of the parotid, a salivary gland near the ear; and acoustic neuroma, a tumor that essentially occurs where the ear meets the brain. All these cancers are rare, so even if cellphone use does increase risk, the risk is still very low.

Last year, The American Journal of Epidemiology published data from Israel finding a 58% higher risk of parotid gland tumors among heavy cellphone users. Also last year, a Swedish analysis of 16 studies in the journal Occupational and Environmental Medicine showed a doubling of risk for acoustic neuroma and glioma after 10 years of heavy cellphone use.
“What we’re seeing is suggestions in epidemiological studies that have looked at people using phones for 10 or more years,” says Louis Slesin, editor of Microwave News, an industry publication that tracks the research. “There are some very disconcerting findings that suggest a problem, although it’s much too early to reach a conclusive view.”

Some doctors say the real concern is not older cellphone users, who began using phones as adults, but children who are beginning to use phones today and face a lifetime of exposure.

“More and more kids are using cellphones,” said Dr. Paul J. Rosch, clinical professor of medicine and psychiatry at New York Medical College. “They may be much more affected. Their brains are growing rapidly, and their skulls are thinner.”

For people who are concerned about any possible risk, a simple solution is to use a headset. Of course, that option isn’t always convenient, and some critics have raised worries about wireless devices like the Bluetooth that essentially place a transmitter in the ear.

The fear is that even if the individual risk of using a cellphone is low, with three billion users worldwide, even a minuscule risk would translate into a major public health concern.

“We cannot say with any certainty that cellphones are either safe or not safe,” Dr. Black said. “My concern is that with the widespread use of cellphones, the worst scenario would be that we get the definitive study 10 years from now, and we find out there is a correlation.”

Use of this article is permitted under license from Dow Jones Reuters Business Interactive LLC (Factiva).