Got Insomnia? Here Are Some Foods to Help You Sleep Better

Almonds

How can a food that gives you energy also help you sleep better? Almonds do contain coenzyme Q10, which helps produce energy inside our cells, but it also contains tryptophan. Try mixing them with some of the other items on this list for best results.

Bananas

Packed with healthy carbohydrates, bananas can help you slow down a little bit. They, too, contain tryptophan, as well as substances that promote the production of melatonin, the hormone that induces sleep. The magnesium found in bananas also aids in muscle relaxation.

Milk

There really is some science behind the recommendation to drink a glass of warm milk before bed. Milk contains tryptophan, but another benefit comes from a surprising source: calcium, which can help lower stress levels.

Yogurt

It’s got all the same benefits as milk, but with protein to boot, so it’s a satisfying snack before bed. Just choose a sugar-free, low-fat variety to avoid weight gain or spikes in blood sugar.

Green tea

Green tea does contain low levels of caffeine, so unless you choose decaf, you may not want to drink it right before bed – save your nightcap for chamomile. But drinking green tea throughout the day can help you feel more calm. It may also help relieve the symptoms of sleep apnea.

Oatmeal

It’s rich in calcium and magnesium, and the perfect partner for some bananas, milk and honey, making oatmeal a great choice for nighttime breakfasts.

Honey

This sweet treat raises your blood sugar just enough to reduce the production of orexin in your brain, a neurotransmitter that helps you stay awake. Drizzle it onto your oatmeal or take it in your tea.

Potatoes

The carbohydrates in potatoes make them another high-glycemic food that can help you sleep more peacefully. Try a small serving of mashed potatoes with milk, topped with a dollop of plain Greek yogurt.

Why We Decided to Stop Using the Microwave

Image: wellnessmama.com

WellnessMama.com

I’ve gotten several emails lately asking about microwave safety and if we use a microwave at our house. Even with the natural birthing, dirt eating, barefoot playing, cloth-diapering and mud shampooing that goes on at our house, not using a microwave seems to be one of those things that is inexcusably crunchy.

Since I’ve pretty well established myself in the crunchy camp, I thought I’d finally share why we don’t use a microwave at our house.

The Main Reason:

Half of the reason we converted to real food is the taste, and this is also half the reason that we stopped using a microwave. In my opinion, food cooked or reheated in the microwave does not taste as good! I had plenty of microwaved ramen noodle eating experiences (cringe) in college to form this opinion.

According to this post, microwaves work by:

“Microwave radiation is a form of non-ionizing radiation (meaning it can’t directly break up atoms or molecules) that lies between common radio and infrared frequencies. So it is not thought to damage DNA of living things, the way X and gamma rays do. Still, microwaves can obviously cause heating effects, and can harm or kill at high energies. That’s why microwave ovens on the market must operate at or below strict limits set by the federal government.

Most microwave ovens hit food with microwaves at a frequency of 2.45 gigahertz (GHz) (a wavelength of 12.24 centimetres (4.82 in)). The prevailing belief is that molecules in the food, particularly water, absorb energy from the waves through dielectric heating. That is, since water molecules are polar, having a positive end and negative end, they begin to rotate rapidly as the alternating electric field passes through. That rotation is thought to add heat to the food.”

This fast method of cooking doesn’t allow time for flavors to develop and meld like other cooking methods do. As I’ve found a lot of quick meal recipes that are much healthier than microwaved meals anyway, we just don’t use a microwave.

The Health Factors:

There is a lot of disagreement about if microwaves release radiation or can cause harm this way. By their nature, they do release radiation in to food, but the disagreement regards whether the radiation is released outside of the microwave itself. Mark Sisson covered this here:

“Here’s what we found. First, to the question of transforming your home into a radiation zone… There is, not surprisingly, disagreement about this point. However, occasional home use of a fully functional microwave appliance is generally considered safe. Microwaves do, make no mistake, emit radiation, and the FDA has established what it considers “safe” levels for microwaves: over the machine’s “lifetime” the allowable level is “5 milliwatts of microwave radiation per square centimeter…approximately 2 inches from the oven surface.” Guidelines from the International Radiation Protection Association (IRPA) suggest overall radiation limits of 1 milliwatt per square centimeter “averaged over 6 minutes (0.1 h) period.” Unless you’re using your microwave on a perpetual basis, there’s little reason to worry.) Because the radiation diminishes quickly over distance, standing further away from the microwave during operation cuts your exposure even more significantly. (That instinct to not press your face against the glass door while your lunch was cooking turns out to be right after all…) Additionally, the FDA requires two interlock systems that effectively offer backup security as well as a monitoring system that shuts the microwave down if one of the systems isn’t working or if the door is opened during operation. Common sense adds that you might want to make sure the microwave seal isn’t compromised by built up tomato sauce or other grime. (Hmmm…anyone?) And, of course, it’s a good idea to replace an old, dilapidated microwave even if it’s a great conversation piece. Safety versus vintage flare…”

There are stories of patients dying after being given microwaved blood transfusions and babies being injured by microwaved breast milk, indicating that those substances should definitely not be microwaved. I’ve also seen caution against microwaving oil or water, though we don’t have a microwave so I can’t claim personal experience with either of those.

From a radiation perspective, the general consensus seems to be that microwaves could transmit radiation, though it is unlikely. Dr. Mercola gives some compelling evidence of this possibility though.

There is evidence that heating certain materials (like plastic) in the microwave can cause harm. As this article elaborates:

“The safest course of action is to avoid putting any plastics in the microwave. When the Milwaukee Journal Sentinel tested plastics labeled microwave-safe and advertised for infants, even those were found to release “toxic doses” of Bisphenol A when heated in a microwave. “The amounts detected were at levels that scientists have found cause neurological and developmental damage in laboratory animals,” the paper reports.

In fact, the term “microwave safe” is not regulated by the government, so it has no verifiable meaning. According to the Journal Sentinel‘s testing, BPA “is present in frozen food trays, microwaveable soup containers and plastic baby food packaging.” It is often found in plastics marked No. 7, but may also be present in some plastics labeled with Nos. 1, 2 and 5 as well, according to the report. Better to stick to glass or ceramics.”

So, while we’ve opted to avoid microwaves completely, if one is going to use a microwave, it would seem wise not to use plastic.

What About Nutrients?

This is the other half of the reason we avoid microwaves. There is evidence that microwaves reduce nutrients in food. Any cooking will actually change the nutrients in food in some way, though low and slow cooking seems to preserve the most nutrients while faster methods of cooking (microwave being the fastest) destroy more nutrients. This article gives a good summary:

• Three recent studies of historical food composition have shown 5-40% declines in some of the minerals in fresh produce, and another study found a similar decline in our protein sources (1)
• A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamins (3)
• In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle active ingredient against cancer (5)
• A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli “zapped” in the microwave with a little water lost up to 97%of its beneficial antioxidants. By comparison, steamed broccoli lost 11% or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact (6).
• A recent Australian study showed that micro- waves cause a higher degree of “protein unfolding” than conventional heating (2)
• Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria (4).”

This article further explains:

“Still, we know sufficiently little about nutrition and the cumulative effects of food science that some aren’t so convinced (of course, there is also the threat of any harmful substances present getting released upon cooking, such as the diacetyl blamed for “popcorn lung.”) In a recent article E Magazine pointed out that popular holistic health expert Dr. Andrew Weil has written, “There may be dangers associated with microwaving food… there is a question as to whether microwaving alters protein chemistry in ways that might be harmful.” According to the magazine, Dr. Fumio Watanabe of Japan’s Kochi Women’s University found that heating samples for six minutes degenerated 30 to 40% of the milk’s vitamin B12. This kind of breakdown took about 25 minutes of boiling with conventional heat. In a 1992 Stanford Medical School study often cited by microwave opponents, researchers reported a “marked decrease” in immune-boosting factors in microwaved human breast milk. In the late 1980s Swiss scientists reported decreases in hemoglobin and white blood cells in rats that had eaten microwaved food.”

The Bottom Line:

Microwaves are convenient… So is fast food, so is letting the TV be a babysitter. Convenience doesn’t always make something the best option.

Microwaves don’t product the best tasting food, they might destroy nutrients and there is a possibility that they might releaser harmful radiation. For me, this was an easy choice- if it might be harmful and doesn’t make good tasting food anyway, we avoid it.

Obviously, most people aren’t willing to give up the convenience of a microwave, so at least avoid using plastic in it!

What We Use Instead:

This should be pretty obvious (especially to anyone if our parents’s generation) that there are a lot of alternative cooking methods. In general, we use:

• Conventional Oven: I use my regular oven multiple times per day to cook or reheat food.
• Toaster Oven: For times when I don’t want to use the oven or need to heat up a small amount of food, a toaster oven is easier.
• Pan Heating: I use mans at most meals. Breakfast omelets are cooked on the stove, leftovers heated for lunch and veggies steamed for dinner. I use these pans as they are the most non-toxic and environmentally friendly ones I’ve found.
• Crock Pot: I use the crock pot multiple times a week, and have one constantly going with bone broth. I use this one because the research I found showed that it didn’t have any lead in the crock, though any slow cooker will work.
• Convection Oven: I don’t have one personally (it is on the wish list), but a close friend of mine loves her countertop convection oven and uses it everyday. This supposedly combines the quick cooking of a microwave with the safety and quality of the oven).

Do you use a microwave? Would you consider giving it up? Why or why not? Share below….

Source: wellnessmama.com

Are You Poisoning Your Pet? Things You Need To Know About The Pet Food Industry

collective-evolution.com

“One of the dirty little secrets kept by the pet food industry is that some by-products also contain substances such as abscesses and cancerous material. In my opinion, feeding slaughterhouse waste to animals increases their chances of getting cancer and other degenerative diseases. Some meat, especially glandular tissue, may contain high levels of hormones, which may also cause serious health problems including cancer. Unlike bacteria and viruses, these hormones are not destroyed by the high temperatures or pressure cooking used in the manufacture of pet food. Cats seem to be most adversely affected by high hormone levels." -Healing Pets With Nature’s Miracle Cures By Henry Pasternak DVM CVA, page 11.


Our pets can bring us so much joy and peace amidst the chaos of our busy lives. They give us nothing more than their total attention and unconditional love and ask for minimal in return. However we’ve become consumed in learning about human nutrition and wellness and yet we seem to neglect the same consideration for our pets. We see a pet food label at the super market which reads “natural” and we immediately feel better about what we are feeding our animals. Unfortunately marketing most often leaves ethics at the door when promoting pet food products, and the term “natural” is often exploited to disturbing extremes.

The challenge comes in a society where the cost of living pressures us to save money wherever we can. Organic and nutritious food is expensive, processed foods are cheap. This reasoning often influences the majority, especially lower-middle class families, to invest in pre-packaged, frozen, and “convenient” foods. This logic is also applied when purchasing pet food. Considering the average 10 kg bag of “natural” pet food costs around $50 a CAN, it is understandable how one could stray away from buying organic pet food which costs more and usually comes in smaller bags. Buying “natural” usually strokes our cognitive dissonance and keeps us at ease.

The American Association of Feed Control Officials (AAFCO) and the FDA supply us with no official definition of the term “natural.” One would naturally infer that this term would confirm that the pet food we are buying contains no miscelaneous chemicals, dyes, preservatives, etc., however this is not the case. Advertising is our generation’s greatest enemy. We see an image of a happy and healthy looking cat or dog and we immediately associate this with how our animals will be when they eat the particular food. Perhaps we see images of steak, fish, or poultry on the bag which helps make our decisions. The reality is that companies can label pet food as containing “natural meat” when in fact there is not a single bit of real meat in the mix. Harmful chemicals are not required to be labeled either, which creates trouble for the more conscious brands which actually contain quality ingredients.

Natural News released an article which detailed gruesome information about the pet food industry,

“Let’s start with what usually appears as the protein source and the primary ingredient in pet food: Meat byproducts or meat meal. Both are euphemisms for the parts of animals that wouldn’t be considered meat by any smart consumer. The well-known phrase “meat byproducts” is a misnomer since these byproducts contain little, if any meat at all. These are the parts of the animal left over after the meat has been stripped away from the bone. “Chicken by-products include head, feet, entrails, lungs, spleen, kidneys, brain, liver, stomach, bones, blood, intestines, and any other parts of the carcass not fit for human consumption,” writes Henry Pasternak in Healing Animals with Nature’s Cures.



Meat meal can contain the boiled down flesh of animals we would find unacceptable for consumption. This can include zoo animals, road kill, and 4-D (dead, diseased, disabled, dying) livestock. Most shockingly, this can also include dogs and cats. That’s right, your pets could be cannibals. Fast Food Nation author Eric Schlosser writes, “Although leading American manufacturers promise never to put rendered pets into their pet food, it is still legal to do so. A Canadian company, Sanimal Inc., was putting 40,000 pounds of dead dogs and dead cats into its dog and cat food every week, until discontinuing the practice in June 2001. “This food is healthy and good,” said the company’s vice president of procurement, responding to critics, ”but some people don’t like to see meat meal that contains any pets.”

The process of how dead animals become food for our pets is even more disturbing. After all, it takes a lot to turn roadkill into something owners feel good about pouring into their pets’ bowls. Ann M. Martin describes the process in Food Pets Die For: “At the rendering plant a machine slowly grinds the entire mess in huge vats. Then this product is cooked at temperatures between 220 degrees Fahrenheit and 270 degrees Fahrenheit for 20 minutes to one hour. The mixture is centrifuged (spun at a high speed) and the grease (or tallow) rises to the top and it is removed from the mixture. The grease becomes the source of animal fat in most pet foods. Oftentimes, when you open a standard can of dog food, you will see a top layer of fat. The centrifuged product is the source of that fat, which is meant to entice a hungry dog or cat. After the grease is removed in the rendering process, the remaining material is dried. Meat meal, and meat and bone meal are the end product of this process. This dried material is usually found in dry pet food.”


Rendering practices aren’t just gross; they’re also dangerous for your pets. The chemicals used to euthanize zoo animals, dogs and cats can survive the cooking process, which means these chemicals end up in pet food, and ultimately, in your pet. Martin writes, “Euthanized cats and dogs often end up in rendering vats along with other questionable material to make meat meal, and meat and bone meal. This can be problematic because sodium pentobarbital can withstand the heat from rendering. For years, some veterinarians and animal advocates have known about the potential danger of sodium pentobarbital residue in commercial pet food, yet the danger has not been alleviated.” In short, that means the poisons designed to kill pets are the same ones being fed to them.

Now that you know pet food manufacturers will seemingly go to any length to fill their foods with the cheapest sources of protein they can find, you probably won’t be surprised to find out that the other ingredients in pet foods aren’t much better. Cheap grain fillers, cellulose to bulk up the food, preservatives and poorly monitored vitamin and mineral supplements round out the recipe. In Healing Pets with Nature’s Miracle Cures, Henry Pasternak writes, “Remember, pet foods are primarily processed, grain-based diets. These foods are ‘fortified’ with synthetic B vitamins, which can cause a subclinical B vitamin deficiency.” Martin mentions in Food Pets Die For that one bag of dog food was overloaded with so much zinc that she had to take her dog to the vet because he became ill. She took the bag of food to an independent lab to verify that the zinc content of the food was 20 times the recommended daily allowance for dogs.

Preservatives in dog and cat foods keep them seemingly fresh for long periods of time: “Unfortunately, harmful chemical preservatives and other artificial additives are the norm in most pet foods. Some are intentionally added by the manufacturer, while others come from the herbicides, insecticides, and pesticides used by farmers to boost crop yields,” Pasternak writes. While some pet food companies have decided to use less harmful preservatives and natural preservatives, most pet food companies don’t find these ingredients to be cost effective.

What Can You Do Right Now?



Become informed today

This information can be difficult to take in, especially considering the amount of love we have for our animals. Shouldn’t the same love and consideration that we give to ourselves be taken into account with our pets? We have the ability to change all of this. The first step is to become as informed as possible. Susan Thixton is the creator of “The Truth About Pet Food”, a website dedicated to pet food awareness. It is an excellent source for any information regarding the ingredients contained in your pet’s food as well as the regulations surrounding the pet food industry today. She also offers recipes for easy and nutritious homemade pet food. “PetsumerReport” is another site which offers detailed information about pet food ingredients.

References:

1.) http://www.naturalnews.com/024776_food_pet_natural.html

2.) http://www.naturalnews.com/012647_pet_food_dog.html

3.) http://truthaboutpetfood2.com/the-worst-horror-of-pet-food-confirmed-in-spain

4.) http://www2.citypaper.com/about/vansmith.asp

Source:http://www.collective-evolution.com/2013/11/30/are-you-poisoning-your-pet-things-you-need-to-know-about-the-pet-food-industry/

USDA Ignores Farmers' Concerns, OK's New Genetically Modified Seed

Image: farmwars.info


Even though the new GM alfalfa crop will contaminate organic crops, the government says it's safe.




In an action long expected, the USDA approved commercial production of genetically modified alfalfa.

The announcement makes it clear that USDA did not do this lightly. The agency was well aware of the concerns of organic farmers that GM alfalfa could—and will—contaminate their fields.




Secretary Vilsack said:


"After conducting a thorough and transparent examination of alfalfa through a multi-alternative environmental impact statement (EIS) and several public comment opportunities, APHIS has determined that Roundup Ready alfalfa is as safe as traditionally bred alfalfa…All of the alfalfa production stakeholders involved in this issue have stressed their willingness to work together to find solutions.


…USDA brought together a diverse group of stakeholders to discuss feasible strategies for coexistence between genetically engineered (GE), organic, and other non-GE stakeholders.


…In response to the request for support from its stakeholders, USDA is taking a number of steps, including:




Reestablishing two important USDA advisory committees – Advisory Committee on Biotechnology and 21st Century Agriculture, and the National Genetic Resources Advisory Committee.
Conducting research into areas such as ensuring the genetic integrity, production and preservation of alfalfa seeds entrusted to the germplasm system;
Refining and extending current models of gene flow in alfalfa;
Requesting proposals through the Small Business Innovation Research program to improve handling of forage seeds and detection of transgenes in alfalfa seeds and hay, and
Providing voluntary, third-party audits and verification of industry-led stewardship initiatives."

USDA seems to think it has brokered “peaceful coexistence” (see previous post). Skeptics, take note.

The USDA is providing more information about this decision online . It also has issued a Q and A. Here’s the Federal Register notice.




Source: thedailygreen.com

City Government to Homeowners: Remove Garden Or Pay $1500 A Month Fine

William Patrick | watchdog.org

Image: WKMG video screenshot

Few things in life are as benign as a home vegetable garden. But for the residents of Miami Shores, Fla., growing veggies can land you a fine — the type you eventually can’t afford.

That’s what happened to Hermine Ricketts and her husband, Tom Carroll. For the past 17 years they’ve grown a garden in the front yard of their modest South Florida home. The backyard, they say, doesn’t get enough sunlight.

But in May, the city put the couple’s garden, and any others like it, in their legal crosshairs.

A new zoning ordinance designed to “protect the distinctive character of the Miami Shores Village,” was enacted and specifically prohibited vegetables – not fruit, trees or even plastic flamingos – from appearing in front yards.

Shortly after, the couple received a visit from their local code enforcement officer. They were given two choices: Uproot the garden or pay a $50 per day fine to keep it.

After twice appearing before the Miami Shores Code Enforcement Board and being denied an exemption, the couple decided to dig up the garden rather than fork over $1,500 a month to the city.



Source: watchdog.org via realfarmacy.com

The Top 10 Edible Plants to Grow Indoors

Laura Newcomer | Greatist.com

Image: beautifulabodes.blogspot.com

From farmers’ markets and Community Supported Agriculture, to urban farms and rooftop gardens, to produce delivery services, more and more people across the U.S. are embracing farm-fresh food.

And for good reason: Locally grown produce tends to be better for the environment and for local communities than its store-bought counterparts. Growing food at home also ensures that growers know exactly where their food comes from and how it was grown (no need to worry about deceptive food labeling). If you’re not whipping out the pruning shears yet, consider this: Learning new skills is good for our brains.

Luckily, you don’t need to be a farmer (or even live near a farm) in order to reap the benefits of home-grown produce. If you have a sunny window (or two, or five) and a bit of extra time on your hands, then you’re capable of growing your own food right at home. Read on for our roundup of 16 easy, healthy plants to cultivate indoors — and how to get them growing!

GENERAL GROWING TIPS

Before you get started, here are a few tips that will be handy to keep in mind no matter which of the plants from this list you choose to grow.

All of these plants require well-draining soil, which means you will either need to use a pot with holes in the bottom or pile up some stones in the bottom of your pot before adding soil (so that the water can drain through the stones). If you choose to use a pot with holes in the bottom, be sure to put a shallow drainage container under the pot so the water doesn’t drain onto your floor, shelf, or windowsill.

For each of these plants, feel free to purchase potting mix at a garden center or make your own (You can also choose whether or not you want to stick with organic soils). Each plant grows best in a slightly different soil environment, but this general potting mix recipe will help get you started.

Many of these plants grow best in areas that receive lots of sunlight and remain fairly warm throughout the day. Sunny windows are extremely helpful for growing plants indoors. However, if you don’t have sunny windows (or if the area is a low temperature), grow lights will be your new best friend — they help maintain optimal light and temperature conditions for plants regardless of outside weather or indoor conditions.


1. Avocados

Why They’re Healthy: Avocados are chock full of healthy fats in addition to vitamins E and B6 and carotenoids, which are high in vitamin A and have been linked to a reduced risk of cancer, heart disease, and eye degeneration. No wonder these fruits are one of our favorite superfoods!

How to Grow: It’s possible to grow an avocado tree from an avocado pit, but doing so may not yield edible fruit. If you want to eat what you sow, it’s best to purchase a dwarf avocado plant (varieties that yield the larger green-skinned fruit or the more common black-skinned fruits are equally good) . To tend for your tree, add some sand to the bottom of a large, well-draining pot before filling it with regular potting mix and planting your tree. Water the tree regularly but make sure the soil is never soggy — avocado roots don’t take well to being waterlogged. Prune the shoots regularly, and be sure to place the tree in an area with high ceilings — even dwarf trees can grow higher than 10 feet!

How to Harvest: Green varieties are ready to harvest when the fruits’ skin turns slightly yellow, while darker varieties are ready when their skins have turned almost black. Ripe fruits can be left hanging on the tree for a few weeks, but any longer than that and they’ll start to lose their flavor and texture.

2. Carrots

Why They’re Healthy: Carrots are a good source of a variety of vitamins and minerals, including thiamin, niacin, folate, manganese, potassium, and vitamins B6, A, C, and K. They also supply carotenoids, which are a big boon for eye health [1].

How to Grow: Purchase carrot seeds and a pot or window box that’s at least a foot and a half deep and wide, with drainage holes at the bottom. Fill the container to within an inch of the top with a humus-rich potting mix. Water the soil before planting the seeds. Plant the seeds one inch apart in rows that are six inches apart from each other, pressing the seeds gently into the soil and covering them with a thin layer of soil. Water. Place the container in an area that receives tons of light. Keep the soil moist, but not soaked. To help preserve moisture, soak some peat moss in water overnight and then spread it on top of the seeds. Expect the seeds to germinate (i.e., start sprouting) in about two weeks.

How to Harvest: Carrots are ready for harvest when they’ve grown to about ¾ of an inch across the top (just below the green stem). If you can’t see the carrot itself, gently brush aside some soil around the stem so you can size it up (Note: Though it may be tempting to see how big carrots can get, they’ll start to lose their sweetness and flavor once they surpass their peak size.). To pick the carrots, grab them firmly at the root and wiggle them around a bit, then pull straight up. If you find that the soil is quite hard, water it and then wait an hour or so before retrying the harvest. Once the carrots have been pulled from the soil, remove the greens immediately, wipe off any excess dirt, and let them dry before storing them in the fridge.

3. Garlic Greens

Why They’re Healthy: Pungent garlic is a member of the cancer-fighting allium family [2]. It’s also a Greatist-approved superfood that’s been linked to improvements in high blood pressure, high cholesterol, heart disease, and certain types of cancer.

How to Grow: Note: Growing actual garlic bulbs indoors is a bit tricky, but you can easily grow garlic greens, which can be used just like scallions. Start by purchasing a few garlic bulbs with small cloves, and don’t be afraid to buy a shattered bulb (i.e., one that’s started to burst or is fully pulled apart). Select a four-inch pot with drainage holes at the bottom (a quart-size yogurt container with holes poked through the bottom will also work) and a small bag of potting soil. Fill the pot with soil to about half an inch below the top of the container. Break the bulbs into individual cloves (leave the peel on), and push each individual clove about an inch into the soil, pointy end up. Plant about 12 cloves close together. Water well and place the container in a sunny spot. Water regularly, making sure that the soil remains moist but not soggy. Green shoots should appear in about a week.

How to Harvest: Once the shoots are 8-10 inches tall (this will take a few weeks), clip off whatever you need with scissors. When the cloves start putting up more sprouts, compost the contents of the pot, fill it back up with fresh potting soil, and plant new cloves (Each clove only sprouts good greens once; to have a constant supply, you need to keep re-planting).

4. Lemons

Why They’re Healthy: A Greatist superfood, lemons are packed with vitamin C and antioxidants, which could help decrease heart disease risk, reduce inflammation, and fight some cancers [3] [4] [5].

How to Grow: If you want the option of harvesting fruits right away, purchase a two-to-three-year-old dwarf tree at a nursery. Choose a clay, ceramic, or plastic pot slightly larger than the root ball of your tree, and make sure it has several holes in the bottom. Fill the drainage dish with stones to allow air to circulate. Use a potting soil specifically formulated for citrus trees, or choose a slightly acidic, loam-based potting mix. Place the plant in an area that will receive eight to 12 hours of sunlight each day and will ideally maintain a temperature between 55 and 85 degrees Fahrenheit. Water regularly, but be sure not to over-saturate the soil (it should be moist, not sopping wet). Citrus trees like moist air, so regularly misting the leaves with a spray bottle will help keep the leaves perky.

How to Harvest: Most lemons will ripen in six to nine months. Test for ripeness by looking for full color and gently squeezing the rind — a slight “give” indicates that the lemons are ready for eating.


5. Mandarin Oranges

Why They’re Healthy: These sweet little fruits are a decent source of antioxidants, calcium, phosphorous, magnesium, and fiber.

How to Grow: Purchase dwarf mandarin orange trees for the best chance of growing fruits successfully indoors. The trees will grow best in spacious pots with drainage at the bottom, and in rich soil. They also require a sunny location (rotate the plant regularly to ensure that it receives light evenly on all sides). Water regularly, allowing the soil to dry out slightly between waterings. The trees can grow up to six feet tall, and their root system grows along with them — when the roots begin to grow back on themselves or out of the drainage holes, it’s time to re-pot in a container that’s at least 2 inches larger in diameter.

How to Harvest: Mandarins need to be harvested as soon as they turn orange in order to preserve their flavor. When the fruits turn orange, clip or carefully twist and pull the fruit from the tree, making sure that the “button” at the top of the fruit remains intact.

6. Microgreens

Why They’re Healthy: A big bowl of leaves can be a stellar source of vitamins A, C, K, and folate. And microgreens (a.k.a. seedlings of herbs and vegetables) might have even more nutrients than their full-grown counterparts [6].

How to Grow: Start by purchasing a variety of seeds, such as radishes, kale, Swiss chard, beets, basil, and dill. Fill a shallow tray (no more than 2 inches deep, often called “seedling trays”) or a shallow pot with a drainage hole and fill the tray to the top with potting mix. Moisten the soil with water, making sure that it’s damp but not wet. Sprinkle the seeds evenly over the soil (they should be close to each other but not touching). Sift a thin layer of soil over the top to cover the seeds. Using a spray bottle, lightly mist the soil. Place the tray on a sunny windowsill in a room that’s between 60 and 70 degrees Fahrenheit. Mist or lightly water the soil daily so it remains moist; don’t let the soil dry out, but also make sure that it isn’t waterlogged. In about three to five days, the seeds will likely germinate — once they do, make sure they get 12-14 hours of light every day. Keep the soil moist at the roots, but avoid soaking the leaves.

How to Harvest: Once the seedlings have grown to one or two inches in height (expect this to take three weeks or more) and have about two sets of leaves, they’re ready to eat! To harvest the greens, hold them at the stem and use a pair of scissors to cut off the leaves, making sure not to cut into the root (by leaving the roots intact, you ensure that your greens will yield multiple harvests). Eat the microgreens right away or store them in a plastic bag in the fridge for up to five days.

7. Mushrooms

Why They’re Healthy: Mushrooms aren’t just flavorful; they’re also a good source of fiber and vitamin C as well as antioxidants and cancer-fighting compounds [7].

How to Grow: The easiest way to grow mushrooms indoors is to purchase a kit or grow them in a laundry basket. If you’re looking for a more labor-intensive option, follow these instructions.

8. Salad Greens

Why They’re Healthy: Just like microgreens, salad greens (which include iceberg, spinach, romaine, red leaf, and arugula) are chock full of vitamins A, C, and K, and also contain folate and iron.

How to Grow: Begin by purchasing starter plants or seeds from a local nursery (You can also order seeds online). Choose a planter box that has drainage holes in the bottom and fill it with potting soil. Use your finger to poke holes into the soil about four inches apart.

If using seeds: Sprinkle a few of them into each hole, then pat the soil back over the hole to cover them up.

If using starts: Massage the roots before placing each start in a hole, filling in around them with soil.

After planting seeds or starts: Water the soil. When plants start to appear (if growing from seed), pull out all but the largest, healthiest shoots. Water the soil regularly, making sure that it always remains moist to the touch.

How to Harvest: To harvest mixed greens, pull off only the outer leaves to allow the plants to keep growing, and be sure not to disturb the roots.

9. Scallions

Why They’re Healthy: Like garlic, scallions are part of the allium family of vegetables, which has been associated with cancer prevention and may help protect the body from free radicals (by-products of cellular processes that can cause cellular damage) [2].

How to Grow: No seeds required! To cultivate your own scallion crop, simply buy a bunch of scallions, wrap the bulbs together with a rubber band, and place the whole shabang (greens, bulbs, and all) in a glass with an inch of water. Change the water daily. When new green shoots appear and the roots have doubled in length (in about seven to 10 days), plant the scallions in a shallow pot or other container (not too big). Keep the plants evenly watered (i.e., don’t let the soil get too dry before watering) and in full sun.

How to Harvest: Snip the green tops (leaving at least an inch or two of the plant in the dirt) as needed. To use the white part of the scallion, harvest the plants when they’re six inches tall. Gently pull the white clump from the soil. Washed and trimmed scallions should keep for a week in the refrigerator (To maximize freshness, wrap them in a moist paper towel and store them in a plastic bag.).

10. Tomatoes

Why They’re Healthy: Tomatoes contain lycopene, which has antioxidant and anti-inflammatory properties and may help prevent coronary heart disease [9] [10].

How to Grow: Start by selecting one six-inch pot (for one plant) or a larger pot (approximately 12 inches) if you’d like to grow two plants. For a continuous supply of tomatoes, start one or two new plants from seed every two weeks. Fill the container(s) with starter potting mix and plant seeds about ¼ inch deep. Water, keeping the soil moist but not soggy. Place the container in an area that receives substantial sunlight, turning the pot(s) occasionally so all sides have even access to the sun. Expect the seeds to germinate in five to 10 days. When the seedlings are about three inches tall, transplant them from the starter mix to potting soil. About two weeks after transplanting, add an organic fertilizer to the mix. Water the plants thoroughly; again, keep the soil moist but not soggy. As the plants grow larger, they may need to be staked to avoid broken stems. When plants bloom, tap the main stem and larger side branches with your finger — this will help to encourage pollination.

How to Harvest: Tomatoes grown indoors will not grow to be as large as outdoor tomatoes, but they’ll still be full of tomatoey taste. When the fruits are red and firm, but with a slight “give” to the touch, they’re ready to eat. Either clip or gently twist and pull the fruits from their stems.

Continue reading for even more plants to grow indoors here: http://greatist.com/health/best-plants-to-grow-indoors

Source: Greatist.com

Is Organic Food Worth the Extra Money?

Image: www.rmaxinternational.com







It is, but only if you can trust you're actually getting the organic food you pay for. That's why it's a good thing that the USDA is cracking down on certifiers that failed to hold farms to national standards.













On March 2, USDA announced that it was revoking its accreditation of two certifying agencies, Certified Organic, Inc. (COI) and Guaranteed Organic Certification Agency (GOCA).




USDA says COI failed to

communicate with hired inspectors about proper procedures or ensure they were adequately trained;

adhere to internal procedures according to their operational manual;

keep confidentiality agreements on file for all employees with knowledge about certification applicants or operations;

indicate on certificates the effective dates for organic certification;

ensure adequate training for employees about the regulations;

provide clients with cost estimates including inspection fees;

clearly identify the company's responsibility to pay for any required pre- or postharvest testing; and,

verify organic system plans against the actual practices of their certified operations.




GOCA's problems had to do with "persistent noncompliance," including such things as "failure to require clients to use defined boundaries and border zones as required by the organic standards."

Why it Matters




This may all sound absurdly bureaucratic but it means the certifiers could be overlooking producers' violations of organic standards.













You can track down the records of such things on the USDA's website, and see the handful of other such enforcement actions at the National Organic Program's site.













I'd say this is progress. Organic producers are supposed to follow the rules of the National Organic Program, and to be inspected to make sure they do. If the inspectors aren't doing their job diligently, you won't be able to tell whether the organic foods you buy are worth the premium prices.













This is a key point of a recent FoodNavigator story on the market for organics. The U.S. industry is expected to go from $21.1 billion in 2010 to $36.8 billion in 2015. How come? Because of "the government's monetary and regulatory support and increasing acceptance of organic food in the country."




People will pay more for organics if they think the producer is credible. Organics are about credibility. That is why the USDA needs to fiercely enforce organic certification. Doing so protects the industry. The more of this sort of thing, the better.













Source:http://www.thedailygreen.com/healthy-eating/blogs/healthy-food/organic-food-certification?click=main_sr

27 Foods You Should Never Buy Again

Cross these items off your grocery store  list—whether they’re rip-offs, fakes, drastically unhealthy, or just plan gross, here are the 27 foods you should never buy again.

1-  Parmigiano-Reggiano cheese

A few shavings of nice cheese on top of pasta or vegetables can take a simple dish from good to great—but you don’t have to fork out $22 a pound for the famous stuff. Instead, look for varieties like Pecorino Romano and SarVecchio, which offer the same flavor at half the price.

2- Smoked and Cured Meats

From fancy charcuterie to “dime a dog” night, pass on cured meats in any form—they’ve been linked to cancer, disease, high blood pressure, and migraines. Plus they’re packed with artery-clogging grease: regulations allow up to 50% (by weight) of fresh pork sausage to be fat.

3- “Blueberry” items

Ahh, blueberries…now in everything from your breakfast cereal to muffins, granola bars, and sauces—or are they? Turns out that most of the blueberry-flavored items on grocery store shelves don’t feature a single actually berry, just artificial blueberry flavor. Buy your own berries and add them to plain cereal for a real health boost.

4- Multi-grain bread

This is junk food masquerading in a healthy disguise. Check the ingredient list to make sure whole wheat is the first, and main, ingredient—otherwise, you’re just getting a few grains mixed into regular white bread. Better yet, forgo the bread and enjoy straight-up barley, brown rice, quinoa, or steel-cut oats.

5- Reduced fat peanut butter

When companies take out the fat, they have to add something back in to make the food taste delicious. In this case, it’s lots of extra sugar—and who wants that? Instead, spread regular peanut butter on your sandwich for more of the good fats and protein without fake sweetness.

6- Bottled tea

Brew your iced tea at home and you’ll save both big bucks and your waistline—bottled teas can have more grams of sugar than a soda or slice of pie.

 7- Tomato-based pasta sauces

A jar of spaghetti sauce typically runs $2 to $6. The equivalent amount of canned tomatoes is often under $1. Our suggestion: Make your own sauces from canned crushed tomatoes or fresh tomatoes — particularly in the summer, when they are plentiful, tasty, and cheap. The easiest method is to put crushed tomatoes (canned or fresh) into a skillet, stir in some wine or wine vinegar, a little sugar, your favorite herbs, and whatever chopped vegetables you like in your sauce — peppers, onions, mushrooms, even carrots — and let simmer for an hour. Adjust the flavorings and serve. Even easier: Coat fresh tomatoes and the top of a cooking sheet with olive oil and roast the tomatoes for 20 to 30 minutes at 425˚F before making your stovetop sauce.

8- Swordfish

 

Large bottom-feeder fish such as tuna, shark, king mackerel, tilefish, and especially swordfish are high in mercury. Choose smaller fish, like flounder, catfish, sardines, and salmon instead.

9- Energy drinks

Stick to a cup of coffee for your afternoon boost. Seemingly harmless caffeinated beverages are often sugar bombs—and the FDA has received numerous reports linking brands like 5 Hour Energy and Monster Energy to heart attacks, convulsion, and even death.

10- Gluten-free baked goods

If you aren’t diagnosed with celiac disease or a gluten intolerance, keep in mind that gluten-free doesn’t necessarily mean healthy—and gluten-free baked goods like bread, cookies, and crackers often are packed with more refined flours, artificial ingredients, and sugar than traditional baked goods. Plus, they can cost up to twice as much as you’d normally spend.

11- Flavored non-dairy milks

Vanilla-eggnog-caramel soy milk doesn’t win you any points in the health department—and it definitely won’t help your grocery receipt bottom line. If you prefer non-dairy milks for personal dietary reasons, buy unsweetened versions. And if you’re just trying to eat healthfully, skim milk should be just fine.

12- Foods made of WOOD

Take a look at the ingredient list for your high-fiber cereal or snack bar, and you’ll probably see an ingredient called “cellulose.” Turns out that cellulose is a code word for “wood pulp.” Food manufacturers use it to extend their products and add fiber, so it looks like you’re getting more food. But really you’re just left with a  mouthful of wood shavings.

 13- White rice

Skip the refined grains and go for whole: a 17% higher risk of diabetes is associated with eating five or more servings of white rice per week, compared to eating white rice less than once a month.

14- ‘Gourmet’ frozen vegetables

Sure, you can buy an 8-ounce packet of peas in an herbed butter sauce, but why do so when you can make your own? Just cook the peas, add a pat of butter and sprinkle on some herbs that you already have on hand. The same thing goes for carrots with dill sauce and other gourmet veggies.

15- Microwave sandwiches

When you buy a pre-made sandwich, you’re really just paying for its elaborate packaging — plus a whole lot of salt, fat, and unnecessary additives. For the average cost of one of these babies ($2.50 to $3.00 per sandwich), you could make a bigger, better, and more nutritious version yourself.

16- Premium frozen fruit bars

At nearly $2 per bar, frozen ‘all fruit’ or ‘fruit and juice’ bars may not be rich in calories, but they are certainly rich in price. Make your own at home — and get the flavors you want. To make four pops, just throw 2 cups cut-up fruit, 1 tablespoon sugar, and 1 teaspoon lemon or lime juice into a blender. Cover and blend until smooth. You might wish to add 1 to 2 tablespoons of water so the final mix is a thick slush. Pour into 4-ounce pop molds or paper cups, insert sticks, and freeze until solid.

17- Boxed rice ‘entree’ or side-dish mixes

These consist basically of rice, salt, and spices — yet they’re priced way beyond the ingredients sold individually. Yes, there are a few flavorings included, but they’re probably ones you have in your pantry already. Buy a bag of rice, measure out what you need, add your own herbs and other seasonings, and cook the rice according to package directions.

18- Energy or protein bars

 

These calorie-laden bars are usually stacked at the checkout counter because they depend on impulse buyers who grab them, thinking they are more wholesome than a candy bar. Unfortunately, they can have very high fat and sugar contents and are often as caloric as a regular candy bar. They’re also two to three times more expensive than a candy bar. If you need a boost, a vitamin-rich piece of fruit, a yogurt, or a small handful of nuts is more satiating and less expensive.

19- Spice mixes

Spice mixes like grill seasoning and rib rubs might seem like a good buy because they contain a lot of spices that you would have to buy individually. Check the label first: We predict the first ingredient you will see on the package is salt, followed by the vague ‘herbs and spices.’ Look in your own pantry, and you’ll probably be surprised to discover just how many herbs you already have on hand, and you can improvise as much as you want.

20- Powdered iced tea mixes or prepared flavored iced tea

Powdered and gourmet iced teas are really a rip-off! It’s much cheaper to make your own iced tea from actual (inexpensive) tea bags and keep a jug in the fridge. Plus, many mixes and preparations are loaded with high fructose corn syrup and other sugars, along with artificial flavors. To make 32 ounces of iced tea, it usually takes 8 bags of black tea or 10 bags of herbal, green, or white tea. If you like your tea sweet but want to keep calories down, skip the sugar and add fruit juice instead.

21- Bottled water

Bottled water is a bad investment for so many reasons. It’s expensive compared to what’s coming out of the tap, its cost to the environment is high (it takes a lot of fossil fuel to produce and ship all those bottles), and it’s not even better for your health than the stuff running down your drain.

Even taking into account the cost of filters, water from home is still much cheaper than bottled water, which can run up to $1 to $3 a pop.

If you have well water and it really does not taste good (even with help from a filter), or if you have a baby at home who is bottle-fed and needs to drink safe water, buy jugs of distilled or ‘nursery’ water at big discount stores. They usually cost between 79 cents and 99 cents for 1 gallon (as opposed to $1.50 for 8 ounces of ‘designer’ water). And you can reuse the jugs to store homemade iced tea, flavored waters, or, when their tops are cut off, all sorts of household odds and ends.

22- Salad kits

Washed and bagged greens can be a time-saver, but they can cost three times as much as buying the same amount of a head of lettuce. Even more expensive are ‘salad kits,’ where you get some greens, a small bag of dressing, and a small bag of croutons. Skip these altogether. Make your own croutons by toasting cut-up stale bread you would otherwise toss, and try mixing your own salad dressing.

23- Individual servings of anything

The recent trend to package small quantities into 100-calorie snack packs is a way for food-makers to get more money from unsuspecting consumers. The price ‘per unit’ cost of these items is significantly more than if you had just bought one big box of cheese crackers or bag of chips. This is exactly what you should do. Buy the big box and then parcel out single servings and store them in small, reusable storage bags.

24- Trail mix

We checked unit prices of those small bags of trail mix hanging in the candy aisle not that long ago and were shocked to find that they cost about $10 a pound! Make your own for much, much less with a 1-pound can of dry roasted peanuts, 1 cup of raisins, and a handful of almonds, dried fruit, and candy coated chocolate. The best part about making your own? You only include the things you like. Keep the mixture in a plastic or glass container with a tight lid for up to 3 weeks.

25- ‘Snack’ or ‘lunch’ packs

These ‘all-inclusive’ food trays might seem reasonably priced (from $2.50 to $4.00), but you’re actually paying for the highly designed label, wrapper, and specially molded tray. They only contain a few crackers and small pieces of cheese and lunch-meat. The actual edible ingredients are worth just pennies and are filled with salt.

26- Gourmet ice cream

It’s painful to watch someone actually pay $6 for a gallon of designer brand ice cream. Don’t bother. There’s usually at least one brand or other on sale, and you can easily dress up store brands with your own additives like chunky bits of chocolate or crushed cookie. If you do like the premium brands, wait for that 3-week sales cycle to kick in and stock up when your favorite flavor is discounted.

27- Pre-formed meat patties

Frozen burgers, beef or otherwise, are more expensive than buying the ground meat in bulk and making patties yourself. We timed it — it takes less than 10 seconds to form a flat circle and throw it on the grill. Also, there’s some evidence that pre-formed meat patties might contain more e. coli than regular ground meat. In fact, most of the recent beef recalls have involved pre-made frozen beef patties.

SOURCE

10 Food Additives To Avoid & Why

There are all sorts of nasty food additives to avoid these days. Here are 10 you really should avoid.

1. Monosodium Glutamate (msg / e621) - This additive can seriously damage your health. It's widely used in processed foods. 

2. High fructose corn syrup or glucose / fructose - This is a common sweetener found in sodas and fruit flavored drinks. As use of high-fructose corn syrup has increased, so have levels of obesity and related health problems.

3. Artificial sweeteners - there are no studies on the effects of these sweeteners and the possible long-term consequences of people consuming them. 

4. Common food dyes - In Europe, Dyed Foods Get Warning - But in the US the FDA has deemed them not worthy of a warning.

5. Trans fat - Trans fat in food: As bad as it gets / Scientists' warning: A long-awaited federal report on trans fat, a processed fat pervasive in cookies, crackers and fast food, finds there is no safe level.

6. BHA and BHT - antioxidants BHA (E320) and BHT (E321) have been identified as a possible cause of local skin reactions.

7. Sodium Nitrate / Sodium Nitrite - Sodium nitrite is a dangerous, cancer-causing ingredient that has no place in the human food supply. The USDA actually tried to ban sodium nitrite in the 1970's but unfortunately was stopped by the meat processing industry, which relies on the ingredient as a color fixer to make foods look more visually appealing.

8. Potassium Bromate - Potassium bromate is in flour used strengthen dough - California must carry a warning label if potassium bromate has been used. Find out why.

9. Sodium Sulfite (e221) - WARNING! HARMFUL IF SWALLOWED. MAY CAUSE ALLERGIC REACTION AND BREATHING. DIFFICULTIES

10. Sulfer Dioxide (e220) - Public Warning by the Gov 

You do have to ask yourself... If these chemicals are poisonous why are they putting them in our food? If it's ok with everyone else i'd prefer to not have foreign chemicals in my food. I don't understand when or how it became acceptable to start putting synthetic chemicals in food for any excuse. ? :(

Source: Natural Cures Not Medicine