Food Revolution

I missed the premier episode of Jamie Oliver's Food Revolution, but thanks to the internet did catch a small segment. It was pretty disturbing.

In this clip, Jamie brings in a group of kids to do an experiment. He takes a raw chicken and proceeds to cut off all of the good parts, breast, wings and legs, explaining that this is the best and most valuable part.  Asking the kids if they want the remaining chicken carcass, he elicits lots of appropriate statements of yuck and gross. He proceeds to hack at the chicken, throwing pieces of bone, skin and connective tissue in the blender and makes this nasty pink goo. Again, the kids are all grossed out. Jamie then throws in a handful of "stabilizers" and "artificial flavors", makes small circle patties, dips them in breadcrumbs and drops them in a fry pan. When they're ready, he puts them on a plate and asks the kids who wants to eat them.  He is absolutely dumb-founded when all the kids raise their hand and say "ME!"

We're fooling ourselves if we don't think that kids are "programmed" to want certain foods based on what they see on TV, how the food is packaged or what shape it is.  The square organic cheese crackers don't meet with as much enthusiasm as the cheese crackers shaped like fish.  The cereal in the white "boring" box can't possibly be as good as the kind printed with rabbits, Leprechauns or other annoying characters.  And in Jamie's experiment, the kids were willing to eat the nasty pink goo because it was put into a shape of a nugget.

My kids love chicken nuggets, and they're perfect for those evenings when they need something quick.  Right now, I'm buying the Yummy brand, 100% All Natural Chicken Breast Nuggets.  There's no hormones or preservatives in the white meat, but they do have 23 other ingredients, i.e., "minimally processed."  I've found an organic brand, but Abigail doesn't like them meaning she's not going to eat them.  So, why spend the money?  After all, they're not cheap!  Does this mean I'm going to have to now start making chicken nuggets?  I don't want my kids eating pink goo.  I found this video clip on how to make chicken nuggets. Doesn't look too bad.  I could make a bunch and then freeze them...in my spare time!

Healthy Change #10: Avoid Genetically Modified Foods

Well, I've put off writing the 10th and final change in my "Ten Changes to Make for Healthier Living" series as long as possible.  It's now the first of February, and I can no longer procrastinate. For me, it's the hardest of all the changes, not just writing about, but also following. I barely have a handle on this change myself.

Change #10:  Avoid Genetically Modified Foods

In order to make crops more resistant to disease, weeds and pest, more tolerant to drought and cold weather and more nutritious, many have been genetically modified.  Genetically Modified (GM) Food has been unnaturally altered by inserting genetic fragments (DNA) from one organism to another. According to the World Health Organization, the inserted DNA is usually from a different species. The genes can be taken from bacteria, viruses, insects, animals and even humans. 

Other than the fact that we are not eating food in it's true form, why avoid foods that have been genetically modified? According to the Academy of Environmental Medicine, "GM foods pose a serious health risk in the areas of toxicology, allergy and immune function, reproductive health, and metabolic, physiologic and genetic health and are without benefit."  Just last month, The Huffington Post wrote of a study linking GM food to organ failure.

But beyond the food we eat, there is a serious impact to the environment.  The Center for Food Safety (CFS) outlines the environmental impacts to include an "uncontrolled biological pollution, threatening numerous microbial, plant and animal species with extinction, and a potential contamination of all non-genetically engineered life forms with novel and possibly hazardous genetic material."

The US doesn't require food manufacturers to label GMO products so it's difficult to know which foods have been altered.  I've read that there is an estimated 30,000 foods found on grocery store shelves that contain a GM ingredient or 75% of processed foods in the US.  DisabledWorld.com reported that from 1995 to 2005, total worldwide land surface growing GMO crops increased from 4.2 million acres to 222 million acres.

There are many GM foods, but five account for the highest volume of food and food ingredients.  The CFS reports that "currently, up to 85 percent of US corn is genetically engineered as are 91 percent of soybeans and 88 percent of cotton (cottonseed oil is used in food products)." Canola is one of the top five, and newly added is sugar beets.  Some examples of these GMO products:

Corn - corn flour, meal, oil, starch & syrup, sweetners (fructose, glucose), modified food starch
Soy - soy flour, lecithin, vegetable oil, soy beverages, tofu
Cotton - cottonseed oil
Canola - canola oil
Sugar Beets - any sweetener not labeled 100% cane sugar, evaporated cane juice or organic sugar

Unless the product package specifies that the food is non-GMO, then you can assume that if it has one of these ingredients, then it's been genetically modified.  The best list of GMO crops I've found is on DisabledWorld.com.  Here's an incredible Non-GMO Shopping Guide.  It lists products by brands, includes brands that do use GMO ingredients and lists a ton of "hidden" GMO ingredients.

What's most difficult for me, is that I can't seem to avoid GMO foods without making drastic and unwanted changes to our shopping and eating habits.  In fact, it makes me downright angry to find out that we've been human guinea pigs for years now, and that I've unknowingly feed my family these foods.  It's possible that the soy formula and milk that Abigail drank from 7 months of age to the age of 2 could very well be the cause of her peanut allergy.  Since 1996, when GMO's hit the mainstream food supply, food allergies and chronic diseases have doubled. From what I am reading, there is not adequate testing, our government is leaving it up to big business to determine what's safe and what's not, other countries' governments have long since realized that there is a serious health risk and are imposing regulations while big business is doing everything in it's power to shut down the small farmers who want to avoid the use of genetically modified seeds for their crops.
 

NaturalNews.com has created a good list of ways to avoid GMO foods.  Obviously, eating organic is the easiest.  Using the shopping guide I mentioned above is helpful, but frustrating.  The products tend to be more expensive and many aren't safe for our household because of the risk of cross-contamination with peanuts/tree nuts.  I've done a few things like purchase organic produce, rice and canned goods, switched to Safflower Oil for cooking, purchase Kashi crackers and cereal, and Kettle potato chips.  Trader Joes is another source for non-GMO snacks.  However, I've got a really long way to go!

Here are a few more links if you want to do a little more reading. 

Healthy Change #9: Know your Plastics

Late last week, the FDA revised their opinion on the safety of BPA (Bisphenol A), a chemical component in plastic products that leaches into food and beverages, even cold ones.  In 2008, the FDA stated that they thought BPA was safe.  Regardless, many parents had long since decided to listen to the many researchers who were claiming that BPA was linked to cancer, heart disease, Type-II diabetes, obesity, sexual dysfunction and early-onset puberty.  This is very evident in the influx of new products advertising BPA-free.  Three years ago, after reading about the risks of plastic baby bottles, I had to special order BPA-free bottles for my youngest child.  Now BPA-free bottles and feeding utensils are on every shelf in every store.

Finally, the FDA looks to be getting up to speed.  They've revised their position and are "now concerned" about the chemical.  According to USA Today, however, they neither called for a ban on the chemical or called for a change in consumer purchasing behavior. They are though investing $30 million in BPA research with results expected in 2 years.  In the meantime, parents must continue to make their own decisions on the safety of this chemical.

The 3 plastics to avoid are PVC, polystyrene, and hard polycarbonates.  Can't tell?  Look for these recycling symbols on the bottom of the object.  They're typically found on clear food packaging, disposable plates and cups, meat trays, take-out trays, baby bottles and many drinking containers.  Each of these plastics have shown to leach BPA.  The website, thedailygreen.com, has a really good article on the recycling symbols on plastics, what they all mean and the benefits/risks of each.

Another source of BPA is that white lining inside cans.  Tomato base foods (higher acidic) tend to have the highest leach levels, beverage cans appear to have the least.  There's irony in the fact that my "organic" diced tomatoes are in lined cans.

Liquid infant formula is of particular concern.  Infants and pregnant women are most thought to be at risk of side-effects of leaching BPA.  According to another article in USA Today, "All U.S. manufacturers use BPA-based lining on the metal portions of the formula containers. Tests of liquid formulas by FDA and EWG show that BPA leaches into the formula from all brands tested. Enfamil formula appears to have the highest concentrations of the 20 tests."

A couple of other suggestions:  Watch out for that plastic lined coffee tumbler. Look for stainless steel that is not lined with any type of plastic.  Look at the bottom of your plastic drinkware and your children's dishes and check the symbols.  Also, watch your microwave bowls.  Make sure they don't have the improper recycling symbol.  In fact, switch to glass bowls whenever possible when heating foods in the microwave.

The USA Today article states that according to the CDC, more than 90% of Americans have traces of BPA in their urine.  That's reassuring isn't it?

Healthy Change #8: Natural vs. Organic Meat

A couple of days earlier I touched on the difference between "Organic" and "Natural".  I also mentioned that I purchase a combination of both.  Meat is one of those items that I tend to purchase "Natural."  For one, I haven't come across true "Organic" meat in my shopping expeditions.  Second, the dangers of meat that I most want to avoid seem to be addressed in some of the "Natural" brands.

I'm attaching a link to an article entitled, "Why Eat Organic Meat?"  When I purchase meat, I want to avoid antibiotics, added growth hormones and artificial ingredients as well as I want my meat to have had a vegetarian diet and be minimally processed.  If I am purchasing a pork product, then I also look for products that do not contain nitrates.  From what I can tell in this article, by not purchasing certified organic, I assume a greater risk of getting meat with BSE or mad-cow disease.  I also am buying meat that is processed with a lot less regulation. So, there are trade-offs.

I thought I'd give you a couple of brands that I stick to.  If you have a few or know of an issue with the brands I mention, please leave a comment.

I like to keep ground beef on hand in the freezer for soups, sauces, casseroles, and of course, hamburgers.  I purchase Laura's Lean Beef as well as Harris Teeter's Natural brand. Neither are certified organic.  I usually end up paying around $4.99/lb.  Occasionally, I can find it on sale for $3.99.

I've switched to Hormel Natural Choice for sandwich meat and bacon.  I can find the sandwich meat pretty much everywhere.  I purchase the bacon at Super Target which has the best price at $3.49 versus $5.25 at Harris Teeter.  We swear we can taste the difference in the bacon!

John Morrell's Bistro Naturals is a really good brand of hot dogs.  The hot dogs are also gluten free and contain no MSG.  The cost $4.25 at Harris Teeter.  I used to be able to purchase Bistro Naturals link sausage, but Harris Teeter (the only store I've found to carry the sausage) discontinued it due to lack of sales.  Now, the only place I can find a natural sausage link is Trader Joe's.

I'd like to state that I'm not compensated by any of these brands.  I mention them simply because I've done the research, used the product and my family likes the taste.  But....if a company ever wants to send me their product to review...I'll definitely do that.  Just be prepared for an honest one!

There's just one more day to enter my give-away so be sure to take a minute and do so!

Healthy Change #7: I smell something fishy. Fish truths.

There are a ton of benefits from eating fish, and lucky for me, everyone in my house likes it.  While my kids would rather have it in the form of a rectangle, they will eat it grilled, broiled, and of course, breaded.

I'm finding it harder and harder to find fish that was not only caught in the wild, but also fish that was processed in the country it was caught.  A while back, I stopped buying anything "farm-raised".  I also stopped purchasing anything coming out of Asia.  Considering about half of the fish on the market comes from a fish farm (www.greenerchoices.com) and more than 80 percent, about 10.7 billion pounds of the seafood Americans eat, comes from outside the United States, mostly from countries with sketchy regulations (Food and Water Watch), we're not eating as much fish as I'd like.

In a 2008 FDA inspection, 7% of the samples of farm-raised fish contained up to 3 different banned antibiotics and 2 banned fungicides.  Most violations occurred in farmed fish imported from Asia, mainly China, Vietnam, and Indonesia and South America.  In the Prevention.com article, 7 Foods That Should Never Cross Your Lips, one of those foods was farm-raised salmon, "nature didn't intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants and pesticides such as dioxin and DDT."

The article on GreenerChoices.org goes on to explain that another problematic trend is that U.S. companies export a good amount of wild-caught seafood to China where it is processed under more lax food safety and labor laws.  They then ship it back to the U.S.  Approximately 15 percent of U.S. wild-caught salmon and 12 percent of cod is exported to China unprocessed and then imported back from China.

What about organic farm-raised fish?  Well, there are no such standards in the U.S.   It's being marketed as organic, but without government oversight.

Here are a couple of tips:

Healthy Change #6: Avoid Chemicals in Foods

When I started this journey to share our experience in a Peanut Clinical Trial at the Duke Clinical Research Unit, I didn't realize that it was going to lead me down the path to also sharing what I'm learning about the food we eat.  I feel though that it all ties together. We're at Duke because Abigail has a peanut allergy.  I'm now reading labels and questioning ingredients because Abigail has a food allergy.  I also believe that the food we are eating and the environment that we now live in is a major contributor to the rise in food allergies.

Having to read the label of every single item that I purchase and spending hours reading about the latest news and trends in my search to better understand peanut allergies has opened my eyes to a myriad of nastiness in the food that I was serving my family.  I feel like I might have been able to prevent Abigail's peanut allergy had I known then what I know now, but I try not to beat myself up about it. I was in a different time and place back in 2003.  What I can do in 2010 and the years following just by modifying our diet is try to prevent cancer, high blood pressure, heart disease, diabetes, depression and other illnesses, attention deficit in my kids (and myself), asthma and other allergies.  That I have control over.  So, in addition to avoiding rGBH, conventional meat and produce, GMO products and farm-raised fish (both still to be discussed) we also try to avoid trans fats, high fructose corn syrup, partially hydrogenated oils, sodium nitrate, artificial sweeteners and artificial food dyes.

It's the weekend, and I'm not going to go through a long list of the pros and cons of different ingredients.  I will though, provide you with a great tool to use when you look at a label and don't have any idea what the ingredient is, much less how to pronounce it.  It's an alphabetical listing of all of the chemicals that food manufacturers add to processed foods.  It's got a great guide that indicates whether the chemical is safe, if you should cut back, if you should try to avoid the food and lastly if you should avoid the food at all costs.  It's not light reading.  I admit, I've not printed it out, studied it in great detail or anything like that.  I did note the chemicals that we should avoid at all cost and 9 times out of 10 will put a product back on the grocery shelf if I see one of those in the ingredient list.

Here's the link:  Center for Science in the Public Interest, Chemical Cuisine.  I'd wish you happy reading, but it's neither light or entertaining!  It is, however, an eye-opener!

Healthy Change #5: Examine Your Cookware

Last year we stopped using our 10 year old set of scratched, Teflon coated T-Fal cookware and switched to stainless steel.  In hindsight, after learning the risks, we should have done that 8 years earlier (Teflon cookware should be replaced every 2 to 3 years).  I also pulled out a cast iron skillet that I'd never used, and for Christmas this year I got a new 5 quart porcelain covered casserole that I can put on the stove top or in the oven. I loved it!

Cookware is expensive.  There are also so many types and brands that it's almost over-whelming to shop for it.  And, how do you pick the safest?  Here's are a few reasons as to why I selected the types that I did.

Healthy Change #4: Chicken Safety 101

Maybe I should title this "Chicken Safety 102" because cooks everywhere understand the importance of storing and handling chicken. But that's after we get it home to our own kitchens. What about while it's at the store?

Consumer Reports tested hundreds of chickens at stores across the nation and found that two-thirds of the chickens harbored either one or both of the bacterias that cause campylobacter and salmonella.  The cleanest chicken they found was "air-chilled" organic chicken (about 60% tested were clean).  Just another reason to purchase organic!  Here's something I learned in the report.  "Air-chilled" is a process where carcasses are refrigerated and misted rather than dunked in cold, chlorinated water.  Chlorinated water?  Did you know that chicken was bathed in chlorinated water?  I didn't!

Here's another scary fact.  Out of those hundreds of chickens tested, 68% percent of the salmonella and 60% of the campylobacter bacteria was resistant to one or more antibiotics.  My 2 1/2 year old son is prone to upper respiratory infections.  He's been on more antibiotics in his 2 1/2 years than I've taken my entire life.  Tubes helped with the ear infections and now we battle sinus infections. The last one took 3 different antibiotics and almost 2 months to clear up.  He definitely does not need more antibiotics in the foods he eats!

According to the CDC, approximately 3.4 million Americans suffer from eating chicken and other foods infected with salmonella and campylobacter, 25,500 end up in hospitals and 500 die.  The USDA requires chicken to be tested for salmonella, but not campylobacter.

If you are interested in reading how individual chicken brands scored in the test as well as more tips on what you can do to until chicken becomes "cleaner", check out the GreenerChoices.org article on chicken safety.

Don't forget to enter my give-away for a free blender.  No strings attached...promise!

Healthy Change #3: Understand the "Natural" Label

True or False?
1.  "Organic" foods are better for me?
2.  Foods labeled "Organic" are usually more expensive?
3.  "Natural" products are better for me than conventional products?
4.  "Natural" products are just as good as "Organic" products?

Answers: 1. T, 2. T, 3. T, 4. F

I would expect that everyone got the first two answers correct.  We've all heard about the benefits of eating organic foods. It's a huge and growing trend and even Wal-mart now has a good selection. Organic foods are usually more expensive, but the big box stores are helping drive the prices down.  I imagine that you got question three correct, but what about the 4th question?  Did you answer true or false?

In order for a product to be certified "Organic", it has to be produced under a strict set of guidelines and is regulated by the U.S. Department of Agriculture. The USDA only defines "Natural" for meat and poultry indicating that it has been "minimally processed", i.e., not injected to make it juicier/plumper and color has not been added.  There is no regulation for the rest of the food industry leaving it up to the interpretation of the food producer.

"Natural" products aren't all that bad.  They usually do not contain added hormones, artificial sweeteners, artificial colors, flavors, preservatives or high fructose corn syrup.  So, yes, they are better for you than conventional products.  However, if you want a food that is not produced with pesticides, herbicides, antibiotics or other drugs or genetically modified feed crops or from cows that are confined to factory farm feedlots, then you better stick to "organic."

So, the answer to number four is false. "Natural" is usually cheaper, but it's not better than "organic."  My recommendation though is to find a good balance.  I personally purchase quite a few "natural" products especially when an organic version is not available.  Bottom line is take the time to read the back of the label and understand what you are eating. 

Don't forget to enter the give-away!!

For more reading:
'Natural' On The Label Can Be Misleading
Looking Behind the 'Natural' Label  
Manufacturers and consumers lose faith in natural label claims

Healthy Change #2: Don't Eat Microwave Popcorn

The smell of popcorn can fill a room.  It's been touted as a healthy snack for years.  It's a favorite of kids and adults alike and often a safe snack alternative for many allergy kids. Or is it??

In my recent research, I'm finding that the risk of eating microwave popcorn isn't exactly new news; however, it hasn't exactly been a top news story at my house.  Maybe not at your house either.  My husband recently forwarded me a link to an article written the end of last year on the Top 7 Foods that Should Never Cross Your Lips.  One of those was microwave popcorn.  We very rarely eat popcorn at our house.  I don't like the smell or taste unless it's coated with caramel and comes in a decorative tin (which means I don't eat much of it, it's not safe for Abigail or good for me).  However, my husband and daughter enjoy it so when we make it, we use kernels out of a jar and microwave them in a special microwave popping bowl.  But there are lots of you out there that throw in a bag for a quick snack.  Here's why you shouldn't.

Healthy Change #1: Buy rBST/rBGH-free

As I mentioned in previous posts, one huge and very positive side effect of Abigail's peanut allergy is that I've started reading food labels and researching the food our family consumes.  It's a task that feels quite over-whelming at times!  I'm learning so much about how the quality of food we eat impacts us day to day from allergies/asthma and ADHD to long term diagnosis of diseases and cancer.  I'm also finding that big business and our government aren't doing much, if anything to protect us. 

There is no way I can cover in a couple of posts all of the information out there that should make us all consider every bite of food we put in our mouths.  I can however try to summarize briefly a few of the top changes you can make for yourself and your family that will have the biggest impact on your overall health.

Change #1:  Buy rBST/rBGH free dairy products.

What is rBST/rBGH?  In the 90's Monsanto derived an artificial growth hormone using DNA technology.  This hormone (rBST/rBGH, hereafter referred to as simply rBGH) is given to cows to increase their milk production by about 10% (I've also seen it as high as 20%).  According to GreenerChoices.org, as of 2007, approximately 17% of dairy cows are given this hormone.  The FDA has ruled this hormone safe, but it has not been approved for use in Canada, Australia, New Zealand, Japan and all 25 members of the European Union. 

What are the affects?  I turned to the Cancer Prevention Coalition for an explanation on the impact of rBGH on IGF-1 which is a normal growth factor in both cows and humans.  However, excess levels of IGF-1 are linked to cancer, specifically breast, colon and prostate cancer.  The rBGH hormone causes cows to produce more IGF-1 which is then further increased by the pasteurization process.  IGF-1 is easily passed through the human intestines into the bloodstream where it can promote transformation of, for example, normal breast cells to breast cancers.  Personally, that's enough for me, but there's more and it's just gross.  The rBGH hormone increases the rate of mastitis, an udder infection.  According to the Cancer Prevention Coalition, "industry data shows up to an 80 percent incidence of mastitis in hormone-treated cattle, resulting in the contamination of milk with significant levels of pus."  Yuck...pus!  Guess what is then given to cows to treat the mastitis.  Yep...antibiotics.  Guess who then consumes the antibiotics.  Yep...us.  Cancer, pus and harmful antibiotics....

What can you do?  Buy rBST/rBGH free products.  Organic milk is rBGH-free, free of pesticides or antibiotics and is more expensive than conventional rBGH-free milk.  You can expect to pay $1.00 to $3.00 more for organic and $.50 to $1.00 more a gallon for rBGH-free conventional.  On average, that's anywhere from $25 to $150 more per year depending on the product you choose and your market.  I waiver back and forth between organic and conventional rBGH-free milk.  A lot depends on where I'm shopping and what's on sale.  Yes, we're paying more now for milk, cheese, yogurt and other dairy products, but we see it as an investment in our health.

Lastly, manufacturers are prohibited from completely labeling the benefits of rBGH-free.  We can thank Monsanto and their influence with our government for that.  A manufacturer may label a product rBGH-free if they also include a statement that there is no significant difference found between milk produced with rBGH and milk not produced with it.  Some states have even stricter laws and many brands don't include anything about being rBGH-free.  For a long time, I didn't purchase any of Trader Joe's cheeses because their label just had the statement that there is no significant difference.  I assumed that meant it was not rBGH-free.  It's very confusing especially now that more and more brands are switching to rBGH-free.   I've attached a link at the bottom for a NC rGBH-free buying guide.  You can find a state specific guide by doing a Google search.

So, drink a big glass of rBST/rBGH-free milk and think about how much healthier you already feel!

Don't forget to enter my blender give-away!

For more resources:

First Ever Product Give-away!!

Well, it's finally here, my first ever product give-away!  I'm so excited to be able to team up with Cookware.com and offer one of their fabulous products to one of my fabulous readers!  I've been browsing their extensive online selection for days now looking for the perfect give-away item.  They carry a ton of name brands including Rachel Ray Cookware (I'm loving the colorful cast iron collection), Cuisinart, LeCreuset, Paula Deen, All-Clad and J.A. Henckels to name just a few.  I should say that I'm not receiving anything from Cookware.com.  This is all about you!

In celebration of the New Year and a new you, I've selected this great multi-purpose blender from Back to Basics. With 2 interchangeable blade bases, 2 blending containers and 2 drinking tumblers, this is the perfect kitchen tool for a nutritious breakfast, fun and healthy snack, or quick and easy dinner.

Here's how to enter for a chance to win this great kitchen tool: 

Starting Monday, January, 11th, simply leave a comment sharing your favorite blender concoction.  Think shakes, smoothies, salsa, soups, dips, cocktails, pie fillings, sauces, etc.  I'm looking forward to getting a bunch of great ideas to try.  You can can enter once a day for ten days.

Want extra give-away entries?  For 5 additional entries, copy this text (www.peanutclinicaltrial.blogspot.com is giving away a Blender Express Plus from Cookware.com. Post a comment with your favorite blender concoction for a chance to win.  Last day to enter is January 20th.) and link to my blog from your blog, website, Facebook page, etc.  Make sure you post back with your site link so I can check it out.  For 2 additional entries, become a Follower of my blog. 

All entries will go into a hat and one lucky reader will be randomly selected.  I'll announce the winner on January 21st so make sure you check back then.  The blender will be shipped to the winner directly from the great folks at Cookware.com.

Also, during that ten days, I will be doing my own Top 10 list of changes to make this year for a better, healthier family.  So, look for that post after you leave your daily comment.

Good luck!

The fine print:
There is no purchase necessary.  Shipping is included in the give-away.  Due to international shipping fees, the give-away is limited to U.S. and Canadian residents only.  Cut-off for entry is 12:00 a.m. EST, January 20th.  The winner will have 48 hours to respond to the notification e-mail or a new winner will be selected.