Hurricane Relief - What and Where to Donate
Hi Folks,
As many of us are weathering out the storm here, there are a couple of things beyond normal storm prep to consider.
Excessive damp or moisture, combined with more prolonged rains and flooding will create some very unhealthy conditions for large populations. Add to that exposures to contaminants or pollutants and you have alot of people unhealthy for an extended period of time. Hopefully this will not lead to permanent health damage, but with toxic water, added toxic chemicals and other waste, the prognosis can be profoundly affecting for some time.
Here are a few things to keep in mind for those in positions of feeding emergency crews and affected towns.
Mold/organism exposure:
Organisms like mold and yeast are toxic companions to flooding, and they can proliferate enough to become systemic invaders to the body. Even in areas where flooding did not occur, there will be excess molds, fungus, and protozoan activity (I know, it sounds like a situation for Ghostbusters, but hear me out), which can create hazardous physical environments more quickly than you think. Aside from clearing out affected debris, or doing a basic de-clutter in merely damp-prone areas, think about what you eat!
There's no ray gun we can point to draw out the uglies. But yes, there are foods which can either contribute to the growth or destruction of these kinds of organisms in the body.
Rescue and relief efforts may be limited in the types of foods they have access to though, as donations play a huge part and these are usually shelf-stable foods, but there may be access to some fresh items and regardless of type, there are a few things which are helpful no matter what is dished up.
Allium - Allicin, Ajeone, etc.
Garlic and onions are members of the allium family. Garlic is one of those superfoods which can be useful in fighting so many issues. It has even been considered in the fight against cancer and HIV! While that may be open to debate and further study, what is known for sure is that raw garlic has substances such as allicin, ajeone, and other organosulfur compounds which serve as anti-inflammatories, antifungals, antimicrobials, antibacterials, and anti-virals. It would be difficult to find a harder-working food for the purpose - packing so much use into such a small package!
One article by Oregon State University noted the following:
"Food sources
Allium vegetables, including garlic and onions, are the richest sources of organosulfur compounds in the human diet (134). To date, the majority of scientific research relating to the health effects of organosulfur compounds has focused on those derived from garlic. Fresh garlic cloves contain about 2 to 6 mg/g of γ-glutamyl-S-allyl-L-cysteine (0.2%-0.6% fresh weight) and 6 to 14 mg/g of alliin (0.6%-1.4% fresh weight). Garlic cloves yield about 2.5 to 4.5 mg of allicin per gram of fresh weight when crushed. One fresh garlic clove weighs 2 to 4 g (5).
Effects of cooking
The enzyme alliinase can be inactivated by heat. In one study, microwave cooking of unpeeled, uncrushed garlic totally destroyed alliinase enzyme activity (135). An in vitro study found that prolonged oven heating or boiling (i.e., six minutes or longer) suppressed the inhibitory effect of uncrushed and crushed garlic on platelet aggregation, but crushed garlic retained more anti-aggregatory activity compared to uncrushed garlic (136). Administering raw garlic to rats significantly decreased the amount of DNA damage caused by a chemical carcinogen, but heating uncrushed garlic cloves for 60 seconds in a microwave oven or 45 minutes in a convection oven prior to administration blocked the protective effect of garlic . The protective effect of garlic against DNA damage can be partially conserved by crushing garlic and allowing it to stand for 10 minutes prior to microwave heating for 60 seconds or by cutting the tops off garlic cloves and allowing them to stand for 10 minutes before heating in a convection oven. Because organosulfur compounds derived from alliinase-catalyzed reactions may play a role in some of the biological effects of garlic, some scientists recommend that crushed or chopped garlic be allowed to "stand" for at least 10 minutes prior to cooking."
So how do we implement this as food and relief professionals?
It's not just 'eating garlic', but how one eats garlic that is also important. When using this information to cook for a relief crowd, for instance, it may be a best practice to reserve slices of raw garlic and combine as heavy garnish with things such as parsley (which we'll get into later) over foods, in addition to whatever has been used to flavor the cooked food, despite the ten minute rest mentioned above. These folks will have been through alot. Their systems are stressed. Plus, we're talking high exposure to toxins or organisms in concentrated areas.
Secondarily, if looking to donate useful foods, don't forget the garlic and onion! They don't expire as quickly as fresh foods and are obviously helpful both short and long-term. Garlic is especially hardy at room temps. So there is less concern about transport. If absolutely no fresh food is accepted, consider whole garlic cloves preserved in liquid. Fresh is better, but something is better than nothing.
Speaking of onion - this allium plant is also valuable and serves different purposes. According to an article by LiveScience.com, they contain phytochemicals like quercetin, sulfides and amino acids, cepaene and vinyldiithins. A 2005 study in the Journal of Agricultural and Food Chemistry found that there is a high concentration of flavonoids in the outer layers of onion flesh, so use care when peeling. They also contain fiber and b vitamins such as folic acid, which help the body generate new cells. The body is so resilient! But we must give it what it needs to detoxify and generate new growth.
Cloves - contain eugenol, a powerful antifungal especially when taken internally.
Olive oil, flax oil, and avocado oil have polyphenols which are good for combating yeast and mold growth inside the body.
Avoid excess sugars and refined carbs to the extent possible. Carbohydrates are still required building blocks for energy to most folks, regardless of common diet trends. This is especially the case in relief situations where people go above and beyond in strained situations! Look for complex carbohydrates and consider donating 'whole grain' products whenever possible. Skip the 'enriched, white...' versions of carbs, etc.
Detox, Wound Healing, Antibiotic, and Immune Boosting
Fiber
Whole grain is an important component of our fiber intake. Fiber can also be found in fresh leafy vegetables, legumes, and the like. It helps our bodies to continue the detoxification process, and this effect is optimized with even a short amount of low-impact activity like walking or stretching. Rest is also important, as this gives our bodies a chance to renew and repair.
Parsley
Remember that mention of parsley earlier? Well it's a power-packed herb. Parsley has Vitamin-K which is good for blood clotting and wound healing; Vitamin C - some say more than citrus fruits; and Beta Carotene/Vitamin A - good for lungs, colon, and liver support. It also has iron, folate, and volatile oil compounds. These volatile oil components are especially good for neutralizing carcinogens. It's great sprinkled over foods, but also as key ingredients in pestos, sauces, and smoothies - all of which can utilize the herb without cooking. (Rinse well!)
Speaking of liver support, lemon and citrus are also good for detox with the liver, however use care with any acidic citrus foods after mold exposure - they have been said to exacerbate this affect. Consider using only the zest or oil if called for. The same can be said for most vinegars.
Apple Cider Vinegar
ACV, as we've come to call it, is one of the few exceptions to the vinegar/acid issue. This is because it does not promote fungal growth in the body, but may help break down various forms of yeast.
Ginger
Ginger contains gingerols and shogaols, which are strong antioxidants. It has a more active effect in supporting the liver when detoxifying, and has antibacterial properties. It also promotes circulation and is a diaphoretic, meaning it has a warming effect - especially in hot teas.
Frankly, nature is full of good things we can put on the table, and even in preserved forms things like mixed veggies, sweet potato, tomatoes, and dark leafy vegetables can still be healthy for a crowd and make great donations.
We don't just want to fill bellies, we want to give them what they need at a critical time!
Things also needed: safe gallon water, diapers, toiletries, feminine products, first aid kits or bandages, paper items, clean clothes, power tools, batteries, chargers, socks, shoes, boots, work gloves, and galoshes.
Keeping this in mind here are some resources to reach out to when considering donations of food, funds, or resources:
Food Bank of Central and Eastern NC - due to storm conditions some or all may be on reduced operation - check the website and contact them directly before visiting.
American Red Cross - has a special page for Hurricane Florence Relief.
North Carolina Disaster Relief Fund - donates directly to unmet needs of Hurricane Florence. Also, you can dial 2-1-1.
I'm currently working as Chef with the National Black Farmer's Association, and we'll be preparing some relief efforts of our own in target areas as we're able.
Hoping all the best for everyone affected by this disaster on our beautiful coast❣
(Disclaimer: I am not a medical professional. These specific statements have not been evaluated by FDA or any other government body. I am a chef and food researcher. For medical advice, please see a doctor or health professional.)
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