Get your copy TODAY!

Articles Index

Apothica LLC
Add to Technorati Favorites

The benefits of detoxification

Food Matters - Learn from the World's Leaders in Nutrition and Natural Healing

Author: Leisa Wheeler N.D. is a Naturopath, proven Health & Healing Mentor and Raw Food Coach.

Detoxification is a natural healing process needed more than ever in today`s toxic world. With the onslaught of chemicals in our food, air and water, we can all do with undergoing a specific program of periodic cleansing. An approach that is designed to lower the toxic burden accumulated in our tissues, while supporting the organs of elimination in a supportive and nurturing environment, is the type of program that will offer the most effective results in our pursuit of outstanding health.

What is detoxification?

We have all heard about the role of detoxification in creating great health; and many of us have experienced the detox process, some by attending a health retreat designed for this purpose, and some by virtue of a supervised fast or cleansing program initiated by a naturopathic practitioner.

But what exactly is detoxification, and what is happening in the body when we engage in this type of specialized program?

Essentially, detoxification is the body`s ongoing process of neutralizing and eliminating toxins from the tissues and organs of the body. It is the job of the liver to take harmful chemicals, toxins and byproducts of metabolism from the bloodstream, and alter them into safer substances to be excreted via the organs of elimination.

This process is always happening automatically, just like we breathe and our hearts beat, and it`s not something we need to think about on a day to day basis. It is a natural state of the body to be continually cleansing, and most of the time we don`t even notice it is happening.

With the amount of potentially harmful chemicals in our environment, our food, our personal care and cleaning products, in air and water pollution, and in the recreational drugs and medications that many people take; our body burden of toxic substances can rise. It is estimated that there are 50,000+ chemicals in production, with 10,000 of these used in food processing.

When the liver is unable to deal with an excess amount of circulating toxins, they can continue to move through the body, causing disruption and damage, before eventually being stored mainly in the fat cells of our organs and tissues, often being stored for years or decades.

Depending on the type of toxins held in the body, we can experience all sorts of chronic and degenerative conditions that have their underlying cause in an overwhelming burden of chemical overload. For example, one molecule of mercury can inhibit the function of up to 1000 zinc molecules.
By engaging in a “detoxification program” we are actively assisting and supporting the body in its own natural cleansing actions, to help in ridding the body of substances that may be detrimental to our health.

Why a specialized detox?

Before essential nutrients can become available to the cells for renewal and repair, we need to remove:

Metabolic waste
Excess proteins (fibrosis)
Mucous
Fat
Calcium
Heavy metals
Chemical residues
Drugs
Pollution
Radiation

Is there only one disease?

Many schools of thought promote the concept of there only being “one disease”, that of toxaemia.

This theory proposes that if the body can be kept free and clear of toxic debris and waste, and if good nutrition is provided, the body`s natural healing processes will enable it to heal from any disease.

All effective natural healing methods combine some type of detoxification process.

What is involved in a detoxification program?

In the natural medicine world, a detox is a specific program of dietary changes and often herbal support to:

1)lower the amount of chemicals being ingested,
2)to provide nutrients that enhance the body`s natural processes,
3)to support the organs of elimination in clearing toxins out of the body quickly and safely

There are many styles of detox programs, but the best ones are those undertaken in an environment where all of these factors can be addressed, and there is an opportunity to rest and relax and focus on healing.

1)Lowering ingested chemicals

The first part of detoxification involves lowering the ingestion of not only chemicals in the diet, but often also lowering the amount of food consumed, to give the digestive system a rest and to allow energy to be diverted to cleansing rather than digesting.

Fasting is a universal natural response to disease, and there are several ways to fast; water only, juices, and mono foods being the most common.

To this end, most detox diets will involve a period of fasting, such as drinking only freshly made vegetable juices for several days. Only organic produce should be used for the juicing, to ensure no pesticides or other chemicals or contaminants are consumed.

After a juice fast, it is sensible to spend a period of time eating plain organic fruits and vegetables to allow the body time to adjust to whole foods again, while keeping the burden of ingested toxins to a very low level.

Water fasting can be too extreme for most people in today`s world, as we are carrying such a load of toxins that we need more than just our stores of nutrients to help the body to detoxify them properly. Many people are already malnourished and depleted, so water fasting is not appropriate in these cases.

Fresh organic juice provides a plentiful supply of enzymes to assist in the breakdown of toxic matter, vitamins, minerals, and antioxidants to protect from free radical damage.

24 hours after starting a juice program, pancreatic enzymes are no longer needed for the digestion of food and can start digesting waste matter in the body. Not only do they start breaking down debris in the colon, but they can travel through the body and start digesting damaged cells, microbes, metabolic waste, acids, fibrosis, atherosclerotic plaques and deposits in the joints

2)Providing nutrients

As toxins are being released for excretion during the fasting phase, these substances can be highly reactive and create free radical damage. Not only as they circulate, but when they are processed through the first phase of liver detoxification, dangerous metabolites can be produced. A high level of antioxidants can offset this danger and protect the liver and the cells of the body.

This is why juice fasting can be so advantageous, as it supplies an enormous amount of concentrated vitamins, minerals and antioxidants that are easily absorbed. Organic juice means no toxins are being ingested and by being in a clean environment this lowers the daily burden.

Some detox programs also support the body with green nutrition such as wheat or barley grass, chlorella or spirulina. These green foods supply a high dose of nutrients, protein for the binding of toxins, and chlorophyll which is a powerful blood cleanser.

Healing nutrients:

By juice fasting and supplementing with concentrated green nutrition and herbs with fiber, we offer our body all it needs to cleanse and heal:

Enzymes
Vitamins
Minerals
Antioxidants
Carbohydrates
Chlorophyll
Protein
Fiber

Enzymes: enzymes are specialized proteins that accelerate or instigate chemical reactions within our cells. Malfunction of just one type of enzyme can be fatal.

All animals eat foods which also contain enzymes for their own digestion

Enzyme reserves can be depleted by cooked food; the demands on digestion from cooked foods means that enzyme activity is used for digestion rather than cleansing and healing purposes elsewhere in the body.

Enzymes are at the heart of physiologic healing, they have been called the “spark of life”, a deficiency of which has been linked to chronic and degenerative illnesses

Metabolic enzymes build, cleanse and heal the body:

“After two decades of microscopic analysis of the cellular systems of thousands of people who have been guests at Hippocrates, we discovered and confirmed that digestive enzymes and enzymes found within plant foods clearly enhance the electrical frequency in and around cells of the body.”
Dr. Brian Clements
Author of “Hippocrates LifeForce, Superior health and longevity”
Director Hippocrates Health Institute, Florida, for over 25 years

Vitamins: essential for life, they are co-factors in enzymatic reactions and required for producing energy needed for detoxification.

Minerals: essential for life, they are co-factors in enzymatic reactions, are required for
energy production, and are utilized in the liver for the binding of toxins.

Antioxidants: required for neutralizing free radical damage caused by circulating toxins, and by Phase 1 liver detox processes.

Carbohydrates: provide fuel for energy.

Chlorophyll: cleansing, blood building, antibacterial, antiseptic, alkalizing and oxygenating.

Protein: is found in concentrated green nutrition and is needed for binding toxins via the liver.

Fiber: acts like an intestinal broom to drag toxins, mucoid plaque and heavy metals out of the bowel, and provide fuel for the good bacteria colonies.

3)Supporting the organs of elimination

There are many organs and systems involved in the detoxification process, but some are more important than others and supporting their function results in a more thorough and pleasant detox.

Liver: the liver is the organ which does the most work during a detox. It takes pollutants out of the bloodstream, identifies them and makes them safe for excretion.

The first stage of this is called Phase 1 Liver Detox and that involves making fat soluble toxins more water soluble, so that they can be eliminated through the bowels or the kidneys. The outcome of Phase 1 is highly reactive toxic metabolites waiting for Phase 2 treatment. A high level of antioxidants are needed to balance and neutralize these substances.

Phase 2 Liver Detox uses various protein molecules to bind these intermediate products and make them safe to be eliminated.

Bowel: a lot of toxins are excreted through the bowel, so a well-functioning, moving bowel is an essential part of the detox. Many detox programs include bowel herbs, bulking fiber such as psyllium husks, products like bentonite clay which bind toxins, or cleanses such as enemas or colonic irrigation.

By cleansing and supporting the bowel in this way, we ensure the maximum removal of toxic substances.

Kidneys: the kidneys are another organ that filters and processes a large number of toxins. During a cleanse, drinking plenty of fluid supports kidney function, and using juices such as watermelon, celery, cucumber or black cherry can all enhance their detoxification ability.

Kidneys are also the repository for our “chi” energy or lifeforce, so plenty of rest, meditation, keeping warm and gentle movement, will all help to revitalize and nourish our kidney energy.

Skin: the skin can release many toxins, especially when it is helped by dry skin body brushing, and by spending time in a sauna. Both of these practices enhance the effectiveness of our detoxification, not only by allowing the release of toxins through the skin, but by moving our lymphatic system which drains and transports many waste products.

Breath: yes, you often will have “detox breath” during a cleanse! Our lungs are powerful
movers of toxic matter, and deep breathing during yoga or meditation is another tool we use
to support our body.

How long do we fast for?

Short fasts, or fasting one day a week are not a good practice.

During the first day of the fast, glucose levels drop and glycogen reserves can be depleted. The body will then start to draw on protein from the tissues to create glucose.

Following day one, the body adapts and starts to use fat as a source of energy and preserves protein. One day fasts will deplete body protein and serve no purpose for deeper detoxification of stored toxins in fat tissues.

Three days is a minimum, but the general rule is to fast until you feel hungry again. Not from habit, but from a true hunger.

Intermittent fasting can extent lifespan by 20-30%

“Studies have shown that fasted cells have the capacity for assimilation and growth characterized by the cells of young animals, demonstrating beyond doubt that fasting rejuvenates cellular function.”
Sergius Morgulis, “Fasting and Undernutrition”. University of Nebraska, E.P. Dutton, New York 1923.

What is a healing crisis?

A healing crisis is also known as the “Herxheimer Reaction” where the body tries to eliminate toxins at a faster rate than they can be disposed of, resulting in a possible increase in symptoms, or at times nausea, diarrhea, headaches, dizziness or mood swings.

Many people are reluctant to participate in a detoxification program because they are worried about feeling ill or experiencing some type of healing crisis during the detox.

The first day there are often the common symptoms such as the “caffeine withdrawal” headache, but days two and onwards are when the deeper toxins are being removed

These symptoms, however, are much more likely to occur when the organs of elimination are not properly supported. During a professional cleansing program, these reactions are minimized, as every element is designed to move toxins quickly out of the body, for a pleasant and comfortable experience.

How will I feel afterwards?

A comprehensive supervised detox program of at least a week`s duration once or twice a year works well. After spending that period of time cleansing, building your nutritive status, resting and healing, you will feel like a different person!

Skin often becomes clearer, eyes become brighter, energy and vitality expands, sleep is improved, aches and pains are gone, the bowel works better, mental clarity and concentration is improved, and many people shed a few extra kilos over the week.

By lowering your body burden of toxins, you may very well be helping to prevent the chronic health consequences that can come from long term exposure to the thousands of chemical pollutants saturating our environment today.

What a wonderful gift to give yourself!

Sources:
The Hundred Year Lie by Randall Fitzgerald
Lifeforce by Dr. Brian R. Clement
Be Your Own Doctor by Ann Wigmore
Detox and Live by Hilda Hemmes
Fresh Fruit and Vegetable Juices by Norman Walker


  • Facebook
  • Twitter
  • Blogger Post
  • Delicious
  • Share/Bookmark

10 Tips for Buying Organic Food on a Budget

By Lucy Lazarony

Do you enjoy buying organic food but find you’re turned off by the price? If you’re willing to do some creative shopping and cooking, you can enjoy the freshness and goodness of organic foods without breaking your food budget.
Step one is giving up your dependence on conventional supermarkets. Limiting yourself to the organic section or natural foods section of your local grocer is a great way to pay too much for your more wholesome food selections. These days there are tons of places to buy organic foods. Besides the supermarkets, you can find them in health food stores, specialty stores, co-ops, gourmet delis, farmers’ markets, community-supported agriculture programs and convenience stores.

If you don’t shop around, there’s a good chance you’ll pay too much for your organic food selections. And while most folks are willing to pay a little more for organic food, few people can afford to pay sky-high prices week in and week out. And let’s face it, organic food can be quite expensive. A $1 conventional food item could cost twice as much in the organic version. Or you could pay a whole lot less for an organic goody – maybe just a few cents more than the conventional price. Much depends on the food item, where you live, where you’re shopping and the growing season.

“If you live in a place like California you’re lucky, because organic produce and conventional produce are very close in price,” says Ronnie Cummins, national director of the Organic Consumers Association. Organic fruits, vegetables and grains are grown without most conventional pesticides and without fertilizers made with synthetic ingredients. Organic meat and dairy products are free of antibiotics and growth hormones. Many food shoppers are willing to pay a little more for organic food simply because they know their superior nutrition and like the taste. “You can taste the difference,” Cummins says. “Fresh, local organic is the ultimate.”

1. Do some research.

You may have a lot more choices for organic food in your community than you realize. All it takes is a little research to find out. Organic associations and organizations in your state are good places to start. Just type the name of your state and the word “organic” into a search engine and see what pops up. Make sure you check out http://www.foodmatters.tv/Organics

2. Shop at farmers’ markets.

Farmers’ markets are great sources of fresh local produce. A just-picked tomato from a local farm tastes better than a tomato that’s traveled thousands of miles before reaching a supermarket shelf. “It’s going to be cheaper and fresher at a farmers’ market,” Cummins says. If you don’t see a sign saying the produce is organic, be sure to ask. Some farmers may be making the transition to organic farming however have not got the full certified approval yet. The key to landing good deals at farmers’ markets is to ask lots of questions. Ask about misshapen produce that you may be able to buy at a discount. Ask about discounts for buying in bulk. “Always ask what tastes the best. They know. They’ll tell you,” says Jesse Ziff Cool, author of “Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods.” “They’re going to pick up a melon and say, ‘Taste this.’”

3. Buy a share in a community-supported agriculture program.

When you buy a share in a community-supported agriculture (CSA) program, you pay a portion of a local farm’s operating expenses. In return, you receive weekly boxes of fresh fruits and vegetables in the upcoming harvest. “You can’t get it any fresher. You’re getting it straight from the farm, sometimes picked that morning,” says Ruth Katz, executive director of Just Food in New York City. “It’s usually organic and it’s much more delicious because it’s so fresh. And you’re supporting local farms.” A share in a CSA costs about $300 to $400 upfront for a 24- to 26-week growing season. Many CSA programs accept weekly or monthly payments, and you may be able to buy a half-share rather than a whole share. Check websites such as Alternative Farming Systems Information Center, and LocalHarvest to find a CSA near you.

4. Join a co-op.

A food cooperative is a member-owned business that provides groceries and other products to its members at a discount. Many of the products lining the shelves of co-ops are organic and much of the produce comes from local family farms. Joining a co-op is often as easy as signing up and paying some dues. Co-op members that volunteer to work may get additional discounts on any products they buy. To find a co-op near you, check out Web sites such as Cooperative Grocer and LocalHarvest. If there’s no co-op in your area, you can always start your own. A brochure from Cooperative Grocers’ Information Network shows you how.

5. Join a buying club.

A buying club is a great way to get the organic food you want on the cheap. In a buying club, you may be able to get 30 percent to 40 percent off the retail price. Buying-club members purchase food and other organic products in bulk and then split the stash. “These buying clubs are the best-kept secrets in America,” Cummins says. Ask a co-op near you about starting a buying club with your friends and neighbors. Some co-op grocers will let you order right from their store. Ask a local natural food store where they get their stuff and then contact the distributor directly. “Some distributors deliver to individuals or groups of individuals who have a minimum amount of an order,” says Katherine DiMatteo, a senior adviser with the Organic Trade Association.

6. Buy in bulk.

Whether you’re shopping at a natural foods store, supermarket or co-op, buying in bulk is a great way to stretch your food dollar. For beans, grains, lentils and nuts, head straight for the bulk containers. Just make sure you have a cool, dry place in your kitchen to store your dry goods for a few months. You can save on storage space by splitting your stash with a friend. Be sure to bring your calculator along on any bulk shopping run. Not every item you can buy in bulk is worth the bother. Do the math.

7. Buy big in-season.

The absolute best time to buy an organic fruit or vegetable is at the peak of its growing season. “As the season progresses there’s more produce and the price has a tendency to shift downward, sometimes dramatically,” DiMatteo says. “That’s the best time to buy.” And that’s the best time to buy big. Load up on all your favorite organic fruits and veggies at dirt-cheap prices. This is also a great time to bargain at a local farmers’ market. You may be able to nudge prices down even further by buying in bulk from a local farmer. It never hurts to ask. If they have to move produce that day, you might get bulk orders at a discount. You can either share your bounty with friends and family or keep it all and freeze your leftovers.

8. Embrace the big freeze.

Your freezer is good for more than TV dinners and frozen pizzas. Just haggled a great deal on a whole bunch of organic fruits and vegetables? Freeze your luscious leftovers and pull them out as treats during the winter. “Buy it and freeze it,” DiMatteo says. “That’s a very economical way of having that produce at a reasonable price year-round.”

9. Grow your own.

If you’re really serious about garden-fresh organic produce, why not plant your own? Seeds are available from local seed saver community groups or healthfood stores. Start small. Carrots, radishes and beets are easy to grow. “Start slow,” Cool says. “Just do a few things at a time.”

10. Shop Online

Can’t find a local source for the organic food you want? Don’t give up. Hop online. You may be able to order the organic foods that you want online. The GreenPeople directory from the Organic Consumer Association is a good place to begin your online search for affordable organic foods. A roundup of additional organic directories is also available on the site. “There are a lot of offerings online that will send you what you want, at good prices” DiMatteo says. “Shop wisely.”

The best thing about it is as you will be eating healthier, you’ll be saving on your medical bills!

Source:www.bankrate.com

Please read on to find out more facts on Organic Foods:

Organic Food is More Nutritious

Organic food is much richer in vitamins, minerals and fibre and retains the levels of nutrients for longer. Switching to organic food will enable your body to be more resistant to disease as it will have higher levels of the essential nutrients it needs to fight off infection.

  • Organic foods, especially raw or non-processed, contain higher levels of beta carotene, vitamins C, D and E, health-promoting polyphenols, cancer-fighting antioxidants and bio-flavonoids that help ward off heart disease.
  • On the average, organic food is 25% more nutritious in terms of vitamins and minerals than products derived from industrial agriculture. Since on the average, organic food’s shelf price is only 20% higher than chemical food, this makes it actually cheaper, gram for gram, than chemical food, even ignoring the astronomical hidden costs (damage to health, climate, environment, and government subsidies) of industrial food production. Levels of antioxidants in milk from organic cattle are between 50% and 80% higher than normal milk. Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce have between 20% and 40% more nutrients than non-organic foods.
  • Organic food contains qualitatively higher levels of essential minerals (such as calcium, magnesium, iron and chromium), that are severely depleted in chemical foods grown on pesticide and nitrate fertilizer-abused soil. UK and US government statistics indicate that levels of trace minerals in (non-organic) fruit and vegetables fell by up to 76% between 1940 and 1991.

Organic Food is Pure Food, Free of Chemical Additives

  • Organic food doesn’t contain food additives, flavor enhancers (like MSG), artificial sweeteners (like aspartame and high-fructose corn syrup), contaminants (like mercury) or preservatives (like sodium nitrate), that can cause health problems.
  • Eating organic has the potential to lower the incidence of autism, learning disorders, diabetes, cancer, coronary heart disease, allergies, osteoporosis, migraines, dementia, and hyperactivity.

Organic Food Is Safer

  • Organic food doesn’t contain pesticides. More than 400 chemical pesticides are routinely used in conventional farming and residues remain on non-organic food even after washing. Children are especially vulnerable to pesticide exposure. One class of pesticides, endocrine disruptors, are likely responsible for early puberty and breast cancer. Pesticides are linked to asthma and cancer.
  • Organic food isn’t genetically modified. Under organic standards, genetically modified (GM) crops and ingredients are prohibited.
  • Organic animals aren’t given drugs. Organic farming standards prohibit the use of antibiotics, growth hormones and genetically modified vaccines in farm animals. Hormone-laced beef and dairy consumption is correlated with increased rates of breast, testis and prostate cancers.
  • Organic animals aren’t fed animal remains or slaughterhouse waste, blood, or manure. Eating organic reduces the risks of CJD, the human version of mad cow disease, as well as Alzheimer’s.
  • Organic animals aren’t fed arsenic.
  • Organic animals aren’t fed byproducts of corn ethanol production (which increases the rate of E. coli contamination).
  • Organic crops aren’t fertilized with toxic sewage sludge or coal waste, or irrigated with E. coli contaminated sewage water.
  • Organic food isn’t irradiated. Cats fed a diet of irradiated food got multiple sclerosis within 3-4 months.
  • Organic food contains less illness-inducing bacteria. Organic chicken is free of salmonella and has a reduced incidence of campylobacter.

How to Identify Real Organic Food

Look for the USDA Organic Seal or the Words “Made With Organic Ingredients”

When you see the “USDA Organic” seal, you know that the food is at least 95% organic, does not contain genetically modified organisms, was not irradiated, and comes from a farm that:

  • Employs positive soil building, conservation, manure management and crop rotation practices.
  • Provides outdoor access and pasture for livestock.
  • Refrains from antibiotic and hormone use in animals.
  • Sustains animals on 100% organic feed.
  • Keeps records of all operations.
  • Is inspected annually by an accredited Third-Party Organic Certifier.

Source: www.organicconsumers.org

  • Facebook
  • Twitter
  • Blogger Post
  • Delicious
  • Share/Bookmark

Hemp Hummus Recipe

Hemp Hummus Recipe

by Julie Morris

Ingredients

1 1/2 Cups Garbanzo Beans or Chickpeas (pre soaked and cooked until soft)
4 TB Hemp Seeds
1 TB Hemp or Flax Oil
1 Tsp. Garlic Powder
1/3 Cup Lemon Juice
1/2 Tsp. Salt
2 TB Tahini (sesame paste)

Method

This recipe is very simple and fun, just take all the ingredients and place them in a food processor or blender and mix them until they have a creamy texture. This healthy treat goes great with crackers or raw vegetables. A very creamy and healthy version of hummus, with a major load of protein, provided by the hemp seeds.

Benefits of Hemp Oil

Hemp oil has long been recognised as one of the most versatile and beneficial substances known to man. Derived from hemp seeds it has been regarded as a superfood due to its high essential fatty acid content and the unique ratio of omega3 to omega6 and gamma linolenic acid (GLA) – 2:5:1. It is this ratio that is believed to be optimal in terms of improving skin conditions such as eczema, psoriasis and acne. It has been reported that those using hemp oil as a supplement begin to experience noticeably softer skin, stronger nails and thicker, smoother hair after only a few weeks.

Hemp oil is also the only food oil that contains not only omega3, omega6, but also GLA. This GLA content means that hemp is a rival to Evening Primrose Oil as well as flax seed oil, as GLA is the main EFA that is believed to relieve symptoms of pre-menstrual tension (PMT).

Hemp oil is also ideal for those who are concerned about taking fish supplements due to the reported contamination of fish with mercury and other toxins. This is particularly prevalent for pregnant women and nursing mothers who are looking to reduce their fish intake but still maintain a desired level of EFAs.

Source: www.gliving.com

  • Facebook
  • Twitter
  • Blogger Post
  • Delicious
  • Share/Bookmark

Crunchy Sweet and Sour Salad

Tossed Crunchy Sweet and Sour Salad

I made this delicious salad  for quick dinner last night and it was just too good no to share.

Ingredients

1/3 head nappa cabbage, thinly sliced
1 bunch watercress , stemmed
1 bunch spinach leaves, stemmed and sliced
8 ounces mung bean sprouts
3 ounces snow peas, cut into strips lenghwise
4 red Thai or serrano chillies, thinly sliced
4 cloves garlic, pressed
4 tablespoons fresh lime juice
4 tablespoons nama shoyu
4 tablespoons organic sucanat, (may substitute with other sweetener)
4 tablespoons canola oil

Garnish
4 green onions, cut into strips
1 handful fresh mint, cut into strips
1 handful fresh basil, cut into strips
1/4 cup jungle peanuts or your favorite nut, chopped coarsely

Method

Combine the first 11 ingredients in a large bowl and toss until ingredients are evenly mixed. Sprinkle with the herbs and nuts to garnish.
Servings: 6
Source: Adapted from World Food Cafe

  • Facebook
  • Twitter
  • Blogger Post
  • Delicious
  • Share/Bookmark

Health insurance companies invest billions in fast food chains

(NaturalNews) Did you ever wonder how health insurance companies drum up future business? It’s easy: Just invest in companies whose products cause chronic degenerative disease, driving people towards more health care needs and therefore more health insurance.

Read More…

  • Facebook
  • Twitter
  • Blogger Post
  • Delicious
  • Share/Bookmark

The Dangers Of Dried Fruit

Dried fruit is probably the single biggest source of sulphur dioxide your children will ever encounter, although if they are affected, it is unlikely that either you or your doctor will make the connection.

In most countries around the world, dried fruit can contain extremely high amounts of sulphites – In Australia 3,000 parts per million (ppm) compared to 2,000 ppm in the UK, and these figures are higher per serve than any other food consumed by children. Figures from actual analyses are hard to come by, but government and industry reports say that levels can be close to or over the limit. Chemical analysis of dried apricots, peaches and pears found an average sulphite level of 2885 mg/kg. That means an average 200 gm packet of dried fruit would contain 577 mg of sulphur dioxide, or 144 mg per 50g serve. See below for comparison with other possible sulphite sources for children (sulphite levels are very variable):

  • Dried fruit                      16 mg in one dried apricot
  • Sausages                      8 mg in half a thin sausage
  • Drinks                            5 mg in one glass of cordial
  • Hot chips                       1 mg in half a cup of hot chips

To put that into perspective, the Acceptable Daily Intake for a 10-year-old weighing 21kg is just 15mg of sulphite per day.

Continue reading The Dangers Of Dried Fruit

  • Facebook
  • Twitter
  • Blogger Post
  • Delicious
  • Share/Bookmark

Urban Farming - Growing Food in the City

Broccoli Sprouts

You don’t need a lot of room to grow some of your own food.

Even if you live in the middle of the city and the weather is less than perfect, you can grow some of your own food.   I don’t bother growing certain vegetables because I couldn’t ever grow nearly enough to make it worth my while.  I live in a townhouse and my space is limited, but you’d be surprised to see exactly how much I’m able to grow at home.

Sprouts

Sprouts are easy to grow and are ready to be eaten quickly.  They  don’t take up much room, don’t need much light, and can be grown year round since you can keep them indoors when the weather is bad.

Right now I am growing sunflower, broccoli and lentil sprouts.  I buy my hulled raw sunflower seeds at a local market’s bulk section for about $1.99 per pound.  I grow the sunflower sprouts in a nursery tray (with I got free at a local nursery) with about an inch of dirt.  I soak one cup of seeds overnight and then spread them in a thin layer over

Oregano

the dirt and water twice a day.  The sprouts are ready to eat in about seven days.  For the broccoli and lentil sprouts, I use a small commercial sprouter (about $10 at Home Depot) which I keep in my kitchen.

Herbs

Herbs are a natural when you don’t have a lot of room since they do well in containers.  Generally you don’t use huge amounts of herbs and just a few healthy plants should be able to supply you with everything you need.  I grow basil, mint, thyme, oregano, and rosemary.

Greens

Romaine Lettuce

Greens grow quickly and do well in cold weather (some like arugula and kale even like a freeze or two), so before the weather gets hot, I am growing romaine lettuce in my flower beds, leafy red lettuce in hanging baskets, and spinach in containers with my fruit trees.  Most greens are ready to pick in slightly over a month, so while this batch of greens is growing, I’m sprouting the next set of seedlings so I can replace the plants as I use them.  For my next batch I’m going to try arugula and mixed greens.

Fruit Trees

I am growing a lemon tree and a mandarin orange tree in containers on my balcony, to make the most of the space I have, I have planted spinach in the same pots.  Citrus trees are compact, ornamental and will produce gobs of fruit even when grown in a container.  They are small enough that I can bring them indoors should the weather get cold.  Look for trees that will grow well in containers in your area.

  • Facebook
  • Twitter
  • Blogger Post
  • Delicious
  • Share/Bookmark

Sunflower Sprout Salad with Honey Mustard Vinaigrette

Photo: Two Sisters, Two Suppers

I found this wonderfully delicious recipe for Sunflower Sprouts on Two Sisters, Two Suppers.  I leave out the cheese and use raw pecans to keep the recipe raw.  Click HERE to continue to the recipe.

  • Facebook
  • Twitter
  • Blogger Post
  • Delicious
  • Share/Bookmark