Sassy Water - to remove bloated belly

Sassy water is spruced up water named by Prevention magazine in honor of its inventor Cynthia Sass, who created it for the "Flat Belly Diet". It's water with a vibe, and it tastes a great deal better than ordinary water. As well as having almost no calories, the ginger content actually helps to calm your digestive system. Making sassy water at home is a cinch and it might even be something the rest of your family gets excited about. This article provides two possible sassy water recipes, one following Cynthia Sass' original version and one focused on mandarins and other herbal ingredients. Ingredients Cynthia Sass' sassy water: 2 liters (0.5 US gal) or 8 1/2 cups of fresh water (use good quality water, filtered if need be) 1 teaspoon fresh ginger, grated 1 medium cucumber, peeled and sliced thinly 1 medium lemon, sliced thinly 12 fresh mint leaves – try to obtain spearmint leaves but other mint leaves will work too; choose small ones Refreshing "sassy" water: 2 liters (0.5 US gal) or 8 1/2 cups of fresh water 1 medium mandarin or tangerine, sliced thinly 4 fresh pineapple sage leaves 8 fresh lemon verbena leaves 12 fresh mint leaves, small __________________________________ Selbstgemachtes Schlankwasser lässt die Kilos purzeln Hit in den USA 25.11.2009, 16:25 Selbstgemachtes Schlankwasser lässt die Kilos purzeln zur Website von Cynthia Sass So wirst du ein "dünnes Weibsstück" Ein Schlankwasser, das bereits der Diät- Hit in den USA ist, erobert jetzt auch Europa. Es heißt, dass Getränk aus Wasser, Ingwer, Gurke, Zitrone und Minzblättern hilft, die Kilos nur so purzeln zu lassen. Und das Beste daran: Jeder kann es ganz einfach selbst herstellen. Entwickelt wurde das Wunderwasser von der US- amerikanischen TV- Ernährungsexpertin Cynthia Sass, weshalb es auch "Sassy Water" genannt wird. Frauen, die das Rezept der New Yorkerin schon ausprobiert haben, sind damit drei Kilo in vier Tagen losgeworden. Bauch, Hüften und Oberschenkel schrumpften um bis zu 14 Zentimeter, berichtet unter anderem die "Bild"- Zeitung. Hier das Rezept für das verdauungsanregende und den Fettabbau fördernde Schlankwasser: Zutaten 2 Liter Wasser Ingwer 1 mittelgroße Gurke, geschält und in dünne Scheiben geschnitten 1 unbehandelte Zitrone, in dünne Scheiben geschnitten 12 Minzblätter Man gibt 2 Liter Wasser in einen Krug. Versetzt dieses mit einem Löffel frisch geriebenem Ingwer, fügt die dünn geschnittenen Gurken-und Zitronenscheiben sowie die die Minze hinzu. Über Nacht in den Kühlschrank stellen.Vier Tage lang den ganzen Krug, das sind etwa 8 Gläser, leer trinken! Warum wird man davon schlank? Wasser verbrennt durch "negative Kalorien" Fett. Pro 500 ml Wasser verbraucht der Körper etwa 50 Kalorien. Ingwer fördert die Darmfunktion und wirkt mit seinen ätherischen Ölen positiv auf den Magen- Darm- Trakt. Gurke entwässert und wirkt harntreibend. Der Stoffwechsel wird angeregt. Auch die Zitrone fördert die Verdauung. Die Minze regt die Gallenproduktion und damit den Fettstoffwechsel an. Zusätzlich empfiehlt Sass auf eine gesunde Ernährung zu achten. Ihr Diätplan, den sie "Flat Belly Diet" nennt, lässt etwa 1.200 Kalorien am Tag zu. Besonders wichtig im Kampf gegen einen dicken Bauch sei es, hochwertige Fette wie zum Beispiel jene aus Olive, Nüssen, Samen, Avocados und dunkler Schokolade in die Ernährung einzubauen. Außerdem empfiehlt sie, zwischen den Mahlzeiten immer mindestens vier Stunden verstreichen zu lassen, bevor wieder etwas gegessen wird.

Backpulver gegen Krebs

Backpulver ist für viele nur ein gewöhnliches Hausmittel. Doch in ihm steckt eine enorme Heilkraft wie dieser Erfahrungsbericht zeigt. letzte Aktualisierung am 28.09.2014 Mit Backpulver (Natron) von Krebs geheilt (Zentrum der Gesundheit) - Kann Backpulver (Natron) Krebs heilen? Vernon Johnston aus Kalifornien besiegte mit Natron, einem einfachen Hausmittel, das normalerweise als Backpulver in jedem Haushalt Verwendung findet, seinen weit fortgeschrittenen Prostata- und Knochenkrebs. Backpulver gegen Krebs Natron gegen Krebs Ein Erfahrungsbericht Alternative Krebstherapien schiessen wie Pilze aus dem Boden und wer in der Fülle von Hunderten verschiedener Methoden eine für sich passende finden möchte, verliert schnell den Überblick. Die Entscheidung für diese oder jene Alternativtherapie wird extrem erschwert, weil sämtliche Therapien, die nichts oder nicht viel mit der Schulmedizin zu tun haben, von deren Mietmäulern auf nicht immer feine Art und Weise angegriffen und verunglimpft werden. Oft sind gerade die am bittersten bekämpften Therapien die empfehlenswertesten. Und genau diese werden das Monopol der Schulmedizin über kurz oder lang zu Fall bringen. Natron: Ein harmloses Hausmittel mit enormen Heilkapazitäten Praktischerweise gibt es ausserdem noch eine Vielzahl preisgünstiger und zugleich ungiftiger Heilmittel, die von den Mainstream-Monopolisten und ihren Anhängern nahezu unbemerkt bleiben. Einige dieser Heilmittel sind längst bekannte Hausmittel und werden gerade aufgrund ihrer "harmlosen" Hausmitteleigenschaft von der Schulmedizin glücklicherweise erst gar nicht ernst genommen. Eines dieser Hausmittel mit enormer Heilkapazität ist Natron ohne Zusätze, also reines Natriumhydrogencarbonat. Mit genau diesem Backpulver heilte sich der Kalifornier Vernon Johnston von einem aggressiven Prostatakrebs 4. Grades, der bereits Metastasen in den Knochen gebildet hatte. Wie sich Vernon Johnston von Prostata- und Knochenkrebs heilte Nachdem bei Vernon Krebs festgestellt wurde, riet ihm sein Bruder Larry, dass er darauf achten solle, den seines Körpers möglichst hoch zu halten, da Krebs bei hohem, also alkalischem pH-Wert schlechter gedeihen könne. Larry empfahl seinem Bruder zu diesem Zwecke Cäsiumchlorid. Damit könne man den pH-Wert in den Krebszellen steigern. Cäsiumchlorid ist übrigens ein weiteres ebenfalls noch wenig bekanntes alternatives Krebsheilmittel. Die Behandlung mit nicht radioaktivem Cäsium, die von manchen Ärzten in Verbindung mit Ozon oder Dimethylsulfoxid (DMSO)2 durchgeführt wird, ergab offiziell eine nicht gerade berauschende 50%ige Heilungsrate. Trotzdem war sie immer noch besser als jene bei herkömmlichen Behandlungsmethoden. Ausserdem muss hier berücksichtigt werden, dass sich schätzungsweise 90 Prozent aller Krebspatienten schulmedizinisch behandeln lassen, bevor sie einen Versuch mit alternativen Heilmethoden wagen. Und genau solche – von der Schulmedizin austherapierte – Patienten senken die Heilungsraten der alternativen Methoden enorm. Menschen, die erst das gesamte schulmedizinische Repertoire über sich ergehen lassen, verfügen in den meisten Fällen kaum noch über aktivierbare Selbstheilungskräfte. Aggressive schulmedizinische Behandlungen zerstören skrupellos unzählige gesunde Zellen und beeinträchtigen viele Organe so extrem, dass dann, wenn im Anschluss an zahllose Operationen, Bestrahlungen und Chemobehandlungen die alternativen Therapien keine Rettung mehr bringen, letztere wohl kaum für das Versagen der Schulmedizin zur Rechenschaft gezogen werden können. Krebstherapie mit Natron und Melasse Vernon jedoch unterzog sich keiner einzigen gesundheitsschädigenden herkömmlichen Behandlung. Stattdessen bestellte er sich – optimistisch und positiv denkend – Cäsiumchlorid. Auf dem Postweg kam das Päckchen leider abhanden und Vernon suchte panisch nach einer anderen Möglichkeit, seine pH-Werte in den alkalischen Bereich anzuheben. Da erfuhr er von zwei Krebsspezialisten, Dr. Mark Sircus und Dr. Tullio Simoncini, die bereits seit Jahren Krebs höchst erfolgreich mit Backpulver behandelten (Details im Text "Heil- und Hilfsmittel Natron"). Das Backpulver (Natriumhydrogencarbonat) sollte zusammen mit Ahornsirup eingenommen werden. Da Vernon jedoch keinen Ahornsirup zur Hand hatte, benutzte er als Ersatz einfach Melasse. Er war fest entschlossen, den Krebs zu töten, bevor dieser ihn töten würde. Vernons wunderbaren Resultate Vernon führte akribisch Tagebuch und notierte jede Einzelheit über seine gewählte Therapie, die er "meinen Tanz mit dem Krebs" nannte. Er nahm also Backpulver mit Melasse. Darüber hinaus hatte er sich für eine basische Ernährung entschieden, nahm Mineralstoffe und Vitamine und ging oft hinaus in die Sonne. Der plötzliche Anstieg des pH-Wertes aufgrund seiner Backpulvereinnahme führte zu einem rapiden Anstieg der Sauerstoffkonzentration in seinem Organismus. Um die Wirkung des Sauerstoffes noch besser auszunutzen und noch zu steigern – Krebszellen hassen Sauerstoff – machte Vernon zusätzlich spezielle Atemübungen. Seine täglichen Berichte sind auf seiner Webseite sowie in Dr. Mark Sircus’ Buch über die Heilkraft des Backpulvers ("Sodium Bicarbonate: Rich Man’s Poor Man’s Cancer Treatment" – Natriumhydrogencarbonat: Die Krebstherapie für reiche und arme Leute) zu finden. Der Krebs ist verschwunden Nach einigen Wochen erhielt Vernon die Ergebnisse seiner letzten medizinischen Untersuchung. Sie bestätigten, dass er vollständig geheilt war, sowohl vom Prostatakrebs als auch vom Knochenkrebs. Seine Story wurde später in einer kalifornischen Lokalzeitung, den Valley News, veröffentlicht. Vernons Beispiel belegt Mark Sircus’ Theorie, dass die orale Einnahme von Natriumhydrogencarbonat ein enormes Potenzial für die Heilung von Krebs besitzen kann. Dr. Mark Sircus sagte in einem seiner Newsletter: "Meine Philosophie zur Behandlung von Krebs ist die, den Krebs in ein tödliches Kreuzfeuer zu nehmen und ihn durch eine sichere Dosierung konzentrierter Nährstoffe sowie die Einhaltung bestimmter Praktiken – viel Sonne, Sport, Reflexzonenmassagen und Atemübungen – die alle auf Vernons Webseite zu finden sind, fertig zu machen. Aber, wie Vernons Fall zeigt, ist das Backpulver mit ein Hauptgrund für die Heilung." Der Schlüssel zum Erfolg ist also eine ganzheitliche Vorgehensweise, die viele verschiedene Aspekte eines gesunden und aktiven Lebens in die Therapie mit einbezieht und sich nicht nur auf die Einnahme einzelner Produkte beschränkt. Trotz aller Bemühungen der Medizin-Mafia, natürliche Krebstherapien zu unterdrücken, gibt es für diejenigen, die ernsthaft suchen und recherchieren, unendlich viele Informationen, die es optimal zu nutzen gilt. Ihre Ausbildung zum ganzheitlichen Ernährungsberater? Ihnen gefällt das Ernährungskonzept des Zentrums der Gesundheit? Sie möchten gerne detailliert wissen, wie Sie für sich und Ihre Familie eine rundum gesunde Ernährung gestalten können? Oder möchten Sie vielleicht Ihrem Berufsleben eine neue Perspektive geben und auch andere Menschen zu Themen rund um eine ganzheitliche Gesundheit beraten können? Dann empfehlen wir Ihnen die Akademie der Naturheilkunde. Die Akademie der Naturheilkunde bildet Menschen wie Sie – die gesunde Ernährung und ein gesundes Leben lieben – in 12 bis 18 Monaten zum Fachberater für holistische Gesundheit aus. Wenn Sie mehr über das Fernstudium an der Akademie der Naturheilkunde wissen möchten, dann erfahren Sie auf der Webseite alle Details sowie Feedbacks von aktuellen und ehemaligen TeilnehmerInnen. Quellen: Dr. Mark Sircus "Cancer, Baking Soda and Maple Syrup" [Quelle als PDF] Dr. Mark Sircus "Sodium Bicarbonate - Rich Man`s Poor Man`s Cancer Treatment" - Second Edition Vernon Johnston "My Dance With Cancer" (1) Reines Backpulver ohne Zusätze wird auch Natriumhydrogencarbonat oder Natron genannt. Gelegentlich wird es auch Natriumbicarbonat, Bicarbonat oder Soda genannt, was allerdings chemisch nicht korrekt ist und zu Verwirrungen bzw. Missverständnissen führen kann, insbesondere deshalb, weil mit Soda in Deutschland eigentlich Waschsoda (Natriumcarbonat) gemeint ist, das aber in der Industrie für mannigfaltige Zwecke eingesetzt wird, zum Verspeisen jedoch nicht geeignet ist. Da in englischsprachigen Ländern der Begriff "baking soda" Backpulver bezeichnet, wird auch bei uns oft Soda gesagt, wenn man Backpulver bzw. reines Natron meint. (2) DMSO ist ein starker Freie-Radikale-Fänger, der ausserdem den Zellen hilft, Gifte schneller und leichter auszuscheiden, weshalb DMSO bei vielen Krankheiten erfolgreich eingesetzt werden kann.

Most Affordable Foods are Also the Healthiest

Bone Broth: Some of the Most Affordable Foods are Also the Healthiest If you're on a strict budget, you may need to start to think outside the box of what constitutes a "square" meal. Let's say you have $2 for dinner. You might be tempted buy a burger and fries from a dollar menu. This will fill you up for the time being, but will not give your body the nutrition it craves. With that $2 you could instead buy an avocado and cage-free organic eggs, with which to make a variation of this Rise and Shine Baked Avocado recipe. This might not be a meal you're accustomed to, but it will ultimately be far more satisfying and make you feel leaps and bounds better than the fast-food burger meal. Other phenomenal foods are also very inexpensive, making them ideal for budget shopping (although they do require some preparation at home, as most healthy foods do). Bone broth is one such example. Making your own bone broth is extremely cost effective, as you can make use of leftover carcass bones that would otherwise be thrown away. And while the thought of making your own broth may seem intimidating at first, it's actually quite easy. It can also save you money by reducing your need for dietary supplements, as bone broth provides you with a variety of important nutrients—such as calcium, magnesium, chondroitin, glucosamine, and arginine—that you may otherwise be spending a good deal of money on in the form of supplements. Simmering bones over low heat for an entire day will create one of the most nutritious and healing foods there is. You can use this broth for soups, stews, or drink it straight. The broth can also be frozen for future use. Keep in mind that the "skin" that forms on the top is the best part. It contains valuable nutrients, such as sulfur, along with healthful fats, so just stir it back into the broth. There are lots of different ways to make bone broth, and there really isn't a wrong way. You can find different variations online, but in the video above I offer some basic directions. If you're starting out with a whole chicken, you'll of course have plenty of meat as well, which can be added back into the broth later with extra herbs and spices to make a chicken soup, or you can use it as a separate meal. Fill up a large stockpot (or large crockpot) with pure, filtered water. (A crockpot is recommended for safety reasons if you have to leave home while it's cooking.) Add vinegar and all vegetables except parsley to the water. Place the whole chicken or chicken carcass into the pot. Bring to a boil, and remove any scum that rises to the top. Reduce the heat to the lowest setting and let simmer. If cooking a whole chicken, the meat should start separating from the bone after about 2 hours. Simply remove the chicken from the pot and separate the meat from the bones. Place the carcass back into the pot and continue simmering the bones for another 12-24 hours and follow with step 8 and 9. If cooking bones only, simply let them simmer for about 24 hours. You may want to add fresh parsley about 10 minutes before finishing the stock, as this will add healthy mineral ions to your broth, but this is optional. Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments. Fermented Foods: The Inexpensive Ultimate Superfood When you consume junk foods, certain bacteria flourish and produce endotoxins, which your immune system detects and, interpreting these endotoxins as an attack, responds with inflammation. Your body changes its metabolism to redirect energy for "battle." The result is overproduction of insulin, increased fat storage, dampening of your appetite control signals, and eventually obesity. The best way to reverse this inflammation and restore a healthy metabolism is by eliminating excess sugar and processed food, and adding more friendly, beneficial bacteria from naturally fermented foods. Almost everyone has damaged gut flora these days, unless you're part of the minority that eats a strict organic whole foods diet and avoids antibiotics. Fermented vegetables are one of the most palatable fermented foods that can provide you with a robust dose of beneficial bacteria, known as probiotics, for a fraction of the cost of buying a supplement (and with far more beneficial bacteria). Fermented foods are very potent detoxifiers, capable of drawing out a wide range of toxins and heavy metals, including some pesticides, from your body, and the beneficial bacteria they contain may also help prevent diabetes, digestive issues, neurological problems, cardiovascular disease, and even acne. You only need a small amount of fermented vegetables to boost your health; one-quarter to one-half cup of fermented veggies with each meal is ideal. The investment is small, as cabbage comprises 80 percent of the recipe. Even better, it's easy to make fermented veggies at home in six simple steps. If you can, make a large batch at once, as the finished product will keep for many months in your refrigerator, offering you a medicinal superfood whenever you want it. Cut Down on Your Protein Intake to Stretch Your Food Budget (and Improve Your Health) Protein is one of the most expensive parts of most people's diets. The featured study found, for instance, that price differences per serving for healthier versus less healthy foods were largest among meats/proteins. As far as inexpensive, high-quality protein goes, organic free-range eggs are one of your best options. Wild Alaskan salmon is another, and though it can be pricey, you only need to eat a few ounces two or three times a week. There's no doubt that high-quality protein is an important part of any diet, including an anti-aging one. However, you do need to be careful to not consume too much. Please understand that the average American consumes anywhere from three to five times as much protein as they need. Protein is generally encouraged as being a healthy choice, especially if you are swapping it for refined carbs, but I believe it is the rare person who really needs more than one-half gram of protein per pound of lean body mass. Those that are aggressively exercising or competing and pregnant women should have about 25% more, but most people rarely need more than 40-70 grams of protein a day. To determine your lean body mass, find out your percent body fat and subtract from 100. So if you are 20% body fat you would have 80% lean body mass. Just multiply that by your current weight to get lean body mass. For most people, this means restricting protein intake from 35 to 75 grams a day. As mentioned, pregnant women and those working out extensively need about 25% more protein though. When you consume protein in levels higher than recommended above, you tend to activate the mTOR (mammalian target of rapamycin) pathway, which can help you get large muscles but may also increase your risk of cancer. There is some research that suggests the "mTOR gene" is a significant regulator of the aging process, and suppressing this gene may be linked to longer life. Generally speaking, as far as eating for optimal health goes, most people consume too much low-quality protein and carbohydrates, and not enough healthy fat. This is good news if you're on a tight budget, as cutting down on the protein you consume will help to slash your food bill. Grow Your Own Vegetables (Including Sprouts) Growing your own vegetables is one of the best ways to include organic produce in your diet at a very low cost. When factoring in startup and maintenance costs, a well-maintained food garden yields a $500 average return each year compared to the market price of produce, according to the National Gardening Association. Contrary to popular belief, you don't need a lot of space to grow vegetables. In her book The Edible Balcony, Alex Mitchell details how to grow fresh produce in small spaces. Filled with beautiful color photographs throughout, the book helps you determine what might work best for you, depending on your space and location, and guides you through the design basics of a bountiful small-space garden. For example, those who live in a high-rise apartment will undoubtedly have to contend with more wind than those who live on the bottom floor. There are solutions for virtually every problem, and in this case, wind-tolerant plants can be used, or you could construct some sort of protective screening. You can use virtually every square foot of your space, including your lateral space. Hanging baskets are ideal for a wide variety of foods, such as strawberries, leafy greens, runner beans, pea shoots, tomatoes, and a variety of herbs. And instead of flowers, window boxes can hold herbs, greens, radishes, scallions, bush beans, strawberries, chard, and chilies, for example. Other creative solutions to take advantage of every nook and cranny, and recycle common household items for your garden, include: Attaching horizontal rows of gutters on a wall, which can hold your leafy greens and herbs A hanging bottle herb garden, using discarded plastic bottles Two or more stacked tires with a plastic bag to hold the soil can make for an excellent planter for plants that like warm soil, such as sweet potatoes and basil Sprouts are another authentic "super food" that many overlook. In addition to their superior nutritional profile, sprouts are really easy to grow even if you're an apartment dweller, as they don't require an outdoor garden. A powerhouse of nutrition, sprouts can contain up to 30 times the nutrition of organic vegetables grown in your own garden, and allow your body to extract more vitamins, minerals, amino acids, and essential fats from the foods you eat. During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable. Furthermore, both the quality of the protein and the fiber content of beans, nuts, seeds, and grains improve when sprouted. The content of vitamins and essential fatty acids also increases dramatically during the sprouting process. You can find tips for planting and harvesting sprouts here. I've assembled everything you need to grow delicious and nutritious sprouts here. 53 More Tips to Eat Organic on a Budget Vani Hari, blogger and founder of FoodBabe.com, has compiled a long list of tips on how to save money while buying organic.5 In order to protect your health, I believe you should spend 90 percent of your food budget on whole foods, and only 10 percent on processed foods (unfortunately most Americans currently do the opposite). This requires some strategy, especially if you're working with a tight budget, but Hari's tips that follow will help considerably. FIND AND USE ORGANIC COUPONS Check the websites of your favorite companies for coupons and special promotions; almost all of them have some. Join your favorite company's social media pages for special coupons and deals. Check out various organic coupon sites online for organic food/natural living coupons, and money-savings ideas. Most stores take each other's coupons, so don't be afraid to use them all in one shopping trip at your most convenient or favorite store. AT HOME AND IN THE KITCHEN Stay organized. Plan out your meals for the week according to organic foods that are on sale and/or that you have coupons for. Budget. Write out a weekly and monthly budget to help you keep track of both erratic spending and responsible spending. This will allow you to see your spending habits and help you prioritize purchasing organic food within your budget. Do it yourself, rather than buy it. Make your own kale chips, smoothies, and vegetable juices to replace store-bought with more overhead. Learn how to portion and prioritize – it is preferable to always buy organic meats and dairy products, and, therefore, learn to portion your consumption of these products each week. For example, keep meat to 4 ounces or less per serving. USE YOUR FREEZER Nine times out of 10 the organic frozen produce at the store is cheaper than fresh, especially if the fruit or vegetable is out of season. Freeze all leftovers using inexpensive mason glass jars or silicone ice molds for smaller portions. Buy local produce when in season and freeze to save for out of season, for example in the spring and summer spread berries on a sheet pan and freeze overnight and then store in jars for the fall and winter. Double recipes and freeze leftovers; this works great with soups and stews. Freeze core kitchen staples like butter and cheese. MAKE CHOICES Meat & dairy (animals products like chicken, eggs, cheese, butter, yogurt, milk, etc.) are the most important to buy organic because of the combined risk of pesticide, antibiotic, and cancer-causing growth hormone exposure. Reduce meat and dairy consumption if you cannot afford organic. Buy a whole organic chicken for less per pound, vs. just the breast, legs or wings, which are more expensive per pound. You can use the carcass to make your own chicken broth, as described above. Use the "Clean 15" and "Dirty Dozen" lists available on ewg.org to help you navigate which products to buy organic. For example, if you have a choice between more expensive organic red peppers and less expensive conventional asparagus – choose the asparagus. Asparagus naturally repels pests allowing it to be grown with minimal pesticides. Include red pepper in your diet when it is in season or you can find it cheaper at another grocery store. Do not buy pre-washed and ready to eat fruits and veggies, as they can cost twice as much. Eat out only twice a week or less– eating organic at home is significantly less expensive than eating at organic restaurants. BUY IN BULK Take advantage of the "buy one get one free" sales or buy one get the other for a discounted price. You never know when it will go on sale again, so make sure to take advantage of it and store for later use. Always buy packaged staples on sale. Buy unpackaged foods from bulk dispensers. Bring measuring cups with you to the grocery store if you are buying from bulk containers. That way you can get exactly the amount you need for a specific recipe and you won't be paying for extra. Buy smaller organic spice packets or jars; old spices lose their medicinal qualities so it is smarter to buy in smaller quantities. Buy the whole animal and freeze the portions you don't use. You can do this by contacting your local farmer and then splitting the cost with a group. Find out what foods are in season and buy those in bulk, as they are significantly cheaper. Join a buying club with your neighbors, friends or family and buy large quantities at a discount. BUY ONLINE Various services will deliver organic and non-GMO food directly to your doorstep, many with some of the lowest prices available for organic staples, meat, dairy, and other goods. CHOOSE ORGANIC BRANDS THAT SAVE YOU MONEY Choose more inexpensive grocery store brand products. Regardless of the brand, they are all required to follow the same guidelines set forth by the USDA organic certification program if they contain the USDA organic seal and chances are that you won't be able to tell the difference between a brand name and store brand. Join grocery store loyalty programs for discounts. Use your rewards cards always. Most convenient stores, grocery stores, and drug stores allow you to sign-up for a rewards or savings card that will help you save money on a few of your items at the checkout counter. Even if this time of purchase does not contain organic food, the extra money that you are saving on your items can be put towards buying it when need be. Always remember that if you are not satisfied with your organic product, most grocery stores and organic food companies offer you money back guarantee. BUY LOCAL Local food can be significantly cheaper than food shipped from miles away. Find a farmers market near you through LocalHarvest.org or the USDA - get to know your local farmers, create a personal relationship, and negotiate prices. Ask your farmer about his farming practices. Some farmers do not spray pesticides on their crops but do not seek USDA certification to keep prices lower. Be the last person to leave the farmer's market. Farmers will likely cut their prices at the end of the day, so they do not have to take their produce back to the farm. Buy a share in a community-supported agriculture CSA program. It's nice to contribute to a local farm's operating expenses while getting a weekly box of fresh fruits and vegetables. GROW YOUR OWN FOOD Plant an herb pot in your kitchen or somewhere convenient so you can always have fresh herbs on hand. Organic herbs are one of the most overpriced items at the grocery store. Once you start growing produce, give herbs, fruits and vegetables as gifts to family and friends (saving money on other material objects they might otherwise not use or collect). If you're really adventurous, get a couple of chickens and hatch your own eggs. STOP WASTING FOOD Raw nuts and flours should be kept in the refrigerator to last longer without going rancid. Line your refrigerator's crisper drawer with paper towels to absorb excess moisture, which will help keep produce longer. To repel bugs, place a bay leaf in containers of rice, flour, and pastas. Buy and keep bananas separated from one another. They spoil slower. Turn almond butter, yogurt, sour cream, tahini, and cottage cheese containers upside down when stored in the fridge – this creates a vacuum seal, keeping them fresh longer Do not throw away nut meal from homemade nut milk – use it for smoothies or to make nut flours by placing the pulp on a baking sheet and drying it out in a 250 degree oven or dehydrator. Repurpose vegetable pulp from juicing to add fiber to soups, smoothies, or make crackers or bread. Placed limp celery, baby carrots, and radishes in water with a slice of potato to make them crunchy again. Keep all organic citrus fruits in the fridge – they will last up to 1-2 weeks longer. Do not wash organic dark leafy greens or berries until they are ready to consume. Store herbs, spring onions, and asparagus upright in a large glass filled with an inch of water. If you know you will not have a chance to eat it, freeze food before it goes bad. Choose to eat less, use a smaller plate to help you control the amount of food you might eat or end up wasting. Compost all food waste to put nutrients back in your garden (you will spend less on fertilizer).

Six More Reasons to NOT Eat Farmed Salmon

Salmon raised on fish farms are also creating some serious environmental problems, six of which are summarized below. Environmental Risks of Fish Farms 1. Transmission of disease Just as with land-based CAFOs, high stocking densities can fuel a disease outbreak. Vaccines and antibiotics are used to control infections, through medicated baths and feed, but those methods of delivery also increase the chance that antibiotics will pass into the environment, affecting wildlife and other organisms. The use of antibiotics in aquaculture has resulted in a much larger problem: antibiotic resistance. 2. Sea lice One of the most significant threats facing wild salmon populations, a parasite called sea lice, spread rampantly in fish farms.15 Farm infestations significantly increase the number of lice in surrounding waters, infecting wild fish populations. Sea lice can infect very young salmon so that fewer make it out to sea or back to spawn. Combating sea lice requires the use of toxic pesticides, including emamectin benzoate (SLICE),16 which persists in the salmon's tissues and the environment for weeks to months. 3. Escapes and interspecies impacts The majority of salmon are raised in open pens and cages along the coast, where the fish are targeted by predators such as seals and sea birds, who attempt to get through the nets. As a result, many salmon flee from their enclosures. The escape of farmed salmon into the wild population poses a serious threat to indigenous wild salmon species, potentially outcompeting them for habitat and food, as well as spreading disease. 4. Salmon manure Densely confined salmon produce copious amounts of waste, laced with antibiotics and pesticides, and this excrement can build up under the pens, smothering portions of the ocean bottom, contaminating the marine ecosystem and depriving species of oxygen—like a litter box that never gets changed. Or, the bulk of the waste may be carried away from the farm site by ocean currents, ending up collecting in another place and causing localized pollution. 5. Endangerment of sea life Seals, sea lions, and birds become trapped and drown in salmon farm nets. 6. Algal blooms Algal blooms are the uncontrolled growth of one or more species of algae. Hundreds of thousands of salmon excreting in the confined area of a farm can cause a localized level of nutrient loading that may not be completely absorbed by the surrounding environment; hence, nutrient loading from salmon farms may be linked to algal blooms. Genetically Engineered Pseudo-Salmon As if the problems associated with farmed salmon aren't enough, genetically engineered (GE) salmon may soon be heading to a supermarket near you, if approved by FDA. AquaBounty Technologies Inc. has genetically engineered Atlantic salmon (known as AquAdvantage® salmon) to overexpress a growth-hormone gene, resulting in a fish that grows up to five times faster than normal. The company has been seeking FDA approval for its pseudo-salmon since 1995, which is now opposed by two million Americans, including hundreds of organizations, businesses, fishermen and a large segment of Congress. In March 2014, the FDA reported they are still deciding whether or not to approve the GE fish. If they do, it will be the first GE animal product to reach America's dinner plate. The environmental risks of such a biological nightmare are tremendous. In a Purdue University computer model that tracked the effects of releasing just 60 "Frankenfish" into a population of 60,000, there was a complete extinction of the normal fish in just 40 fish generations. In response to these concerns, several major groceries, including Kroger, Whole Foods, Safeway, Target and Trader Joe's, have committed to not selling GE seafood if it's allowed on the market. And Governor Jerry Brown just signed California law AB 504, which bans commercial production of any GE salmon in state waters. Clues for Spotting a Farm-Raised Salmon Unfortunately, salmon and other fish are often mislabeled—and if GE salmon is approved, it won't be labeled as such. Studies have shown that up to 80 percent of the fish marked as "wild" are actually farmed. This includes restaurants, where 90 to 95 percent of salmon is farmed, yet often listed on the menu as "wild." Given these inaccuracies, how can you tell whether a salmon really is wild or farmed? The flesh of the salmon will give you a clue. Wild sockeye salmon is bright red, courtesy of its natural astaxanthin content. Sockeye salmon actually has one of the highest concentrations of natural astaxanthin of any food. Wild salmon is also very lean, so the fat marks—those white stripes you see in the meat—are quite thin. If a fish is pale pink with wide fat marks, the salmon is likely farmed. Avoid Atlantic salmon, as salmon bearing this label are almost always farmed. The two designations you want to look for are: "Alaskan salmon" (or wild Alaskan salmon) and "sockeye salmon." Alaskan sockeye are not allowed to be farmed. Canned salmon labeled "Alaskan salmon" is a good bet, and if you find sockeye, it too is assured to be wild. My favorite brand is Vital Choice Wild Seafood and Organics, which offers a nice variety of high-quality salmon products that test high for omega-3 fats and low for contaminants. Krill Oil, Another Excellent Source of Omega-3 Fats Consuming wild Alaskan salmon is an excellent way to boost your omega-3 level, but there is another option if you're concerned you're not getting enough. You can add a krill oil supplement. Krill oil is extracted from tiny shrimp-like crustaceans called krill that live in the pristine waters of Antarctica. Krill feed on plankton floating near the ocean's surface. The special properties of the EPA and DHA in krill oil make it 48 times more potent than fish oil. Krill is highly sustainable because of its enormous biomass, between 170 million to 740 million tons. We are harvesting only about two percent of the precautionary catch limit of 6.6 million tons, set in 2008. We could increase this harvest 50-fold and still be within safe limits. Unlike fish, krill does not accumulate heavy metals, PCBs, dioxins and other contaminants because it's at the bottom of the food chain. Between wild Alaskan salmon, krill oil, and grass pastured meats and dairy, your omega-3 to omega-6 fat ratio should be much more balanced and appropriate for optimal health.

4 Ways to Help Prevent Cervical Cancer

Cervical dysplasia is abnormal cell growth in the uterine cervix considered to be precancerous. The condition is commonly caused by infection with certain strains of human papillomavirus (HPV). A vaccine has been approved for females ages nine to 26, and may be approved for older women as well. There are no symptoms of cervical dysplasia. While the vaccine may help prevent infection, an annual Pap smear is the best way to detect its presence. You can be affected by cervical dysplasia even if you've been vaccinated. To help reduce the risk of cervical dysplasia, you should: Practice safe sex if you are sexually active (abstinence also reduces the chances of exposure to HPV). Follow a healthy diet that includes generous amounts of fruits and vegetables, especially those in the cabbage family. Get regular exercise. Be sure to get adequate amounts of vitamin B6 in your diet, or supplement with a multivitamin or B complex.

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Top 10 Foods Highest in Vitamin B6

Vitamin B-6 (pyridoxine, pyridoxal, pyridoxamine) is a water soluble vitamin necessary for the proper maintenance of red blood cell metabolism, the nervous system, the immune system, and many other bodily functions. Over time, a deficiency in vitamin B-6 can lead to skin inflammation (dermatitis) depression, confusion, convulsions, and even anemia. Recent studies also suggest that a diet low in vitamin B6 increases risk of heart attack. Conversely, too much vitamin B6 taken from supplements can lead to nerve damage in the arms and legs. The DV for vitamin B6 is 2mg per day. Below is a list high vitamin B6 foods, click here for high vitamin B6 foods by nutrient density, here for an extended list of vitamin B6 rich foods, and here for other vitamin B foods.

#1: Sunflower Seeds

Vitamin B6 in 100g Per cup (140g) Per ounce (28g) 1.35mg (67% DV) 1.88mg (94% DV) 0.38mg (19% DV) Other Seeds High in Vitamin B6 (%DV per ounce): Sesame Seeds (11%), Flaxseeds (7%), and Pumpkin & Squash Seeds (2%). Click to see complete nutrition facts.

#2: Pistachio Nuts

Vitamin B6 in 100g Per cup (123g) Per ounce (28g) 1.12mg (56% DV) 1.38mg (69% DV) 0.31mg (16% DV) Other Nuts High in Vitamin B6 (%DV per ounce): Hazelnuts (9%), Walnuts (8%), Peanuts (6%), Macadamia (5%), and Cashews (4%). Click to see complete nutrition facts.

#3: Fish (Tuna, Cooked)

Vitamin B6 in 100g Per ounce (28g) Per 3oz (85g) 1.04mg (52% DV) 0.29mg (15% DV) 0.88mg (44% DV) Other Fish High in Vitamin B6 (%DV per 3oz, cooked): Wild Salmon (40%), Salmon (29%), Halibut (27%), Swordfish (26%), and Herring (22%). Click to see complete nutrition facts.

#4: Turkey & Chicken (Turkey, Light Meat, Cooked)

Vitamin B6 in 100g Per ounce (28g) Per 3oz (85g) 0.81mg (40% DV) 0.23mg (11% DV) 0.69mg (34% DV) Other Poultry High in Vitamin B6 (%DV per 3oz, cooked): Ground Turkey, Fat-free (46%), Chicken Breast (28%), and Chicken Wing (26%). Click to see complete nutrition facts.

#5: Lean Pork (Sirloin, Cooked)

Vitamin B6 in 100g Per roast (985g) Per 3oz (85g) 0.79mg (39% DV) 7.73mg (387% DV) 0.67mg (33% DV) Other Cuts of Pork High in Vitamin B6 (%DV per 3oz, cooked): Ground Pork (36%), Pork Tenderloin (31%), and Pork Chops (30%). Click to see complete nutrition facts.

#6: Dried Fruit (Prunes)

Vitamin B6 in 100g Per cup (132g) Per 1/2 cup (66g) 0.75mg (37% DV) 0.98mg (49% DV) 0.49mg (26% DV) Other Dried Fruit High in Vitamin B6 (%DV per 1/2 cup): Dried Apricots (16%), and Raisins (14%). Click to see complete nutrition facts.

#7: Lean Beef (Rib, Cooked)

Vitamin B6 in 100g Per pound (454g) Per 3oz (85g) 0.68mg (34% DV) 3.10mg (155% DV) 0.57mg (30% DV) Other Cuts of Beef High in Vitamin B6 (%DV per 3oz, cooked): Sirloin Steak (29%), Filet Steak and Rib Eye (28%). Click to see complete nutrition facts.

#8: Bananas

Vitamin B6 in 100g Per cup, mashed (225g) Per banana (118g) 0.37mg (18% DV) 0.83mg (41% DV) 0.43mg (22% DV) A medium banana provides 105 calories and only 0.39g fat. Click to see complete nutrition facts.

#9: Avocadoes

Vitamin B6 in 100g Per cup, puréed (230g) Per fruit (136g) 0.29mg (14% DV) 0.66mg (33% DV) 0.39mg (20% DV) Half an average avocado provides 114 calories and only 1.4g saturated fat. Click to see complete nutrition facts.

#10: Spinach (Cooked)

Vitamin B6 in 100g Per cup (180g) Per 1/2 cup (90g) 0.24mg (12% DV) 0.44mg (22% DV) 0.22mg (11% DV) A cup of cooked spinach contains just 41 calories and 0.47g fat. Click to see complete nutrition facts.

Top 10 Foods Highest in Vitamin B6

Vitamin B-6 (pyridoxine, pyridoxal, pyridoxamine) is a water soluble vitamin necessary for the proper maintenance of red blood cell metabolism, the nervous system, the immune system, and many other bodily functions. Over time, a deficiency in vitamin B-6 can lead to skin inflammation (dermatitis) depression, confusion, convulsions, and even anemia. Recent studies also suggest that a diet low in vitamin B6 increases risk of heart attack. Conversely, too much vitamin B6 taken from supplements can lead to nerve damage in the arms and legs. The DV for vitamin B6 is 2mg per day. Below is a list high vitamin B6 foods, click here for high vitamin B6 foods by nutrient density, here for an extended list of vitamin B6 rich foods, and here for other vitamin B foods. #1: Sunflower Seeds Vitamin B6 in 100g Per cup (140g) Per ounce (28g) 1.35mg (67% DV) 1.88mg (94% DV) 0.38mg (19% DV) Other Seeds High in Vitamin B6 (%DV per ounce): Sesame Seeds (11%), Flaxseeds (7%), and Pumpkin & Squash Seeds (2%). Click to see complete nutrition facts. #2: Pistachio Nuts Vitamin B6 in 100g Per cup (123g) Per ounce (28g) 1.12mg (56% DV) 1.38mg (69% DV) 0.31mg (16% DV) Other Nuts High in Vitamin B6 (%DV per ounce): Hazelnuts (9%), Walnuts (8%), Peanuts (6%), Macadamia (5%), and Cashews (4%). Click to see complete nutrition facts. #3: Fish (Tuna, Cooked) Vitamin B6 in 100g Per ounce (28g) Per 3oz (85g) 1.04mg (52% DV) 0.29mg (15% DV) 0.88mg (44% DV) Other Fish High in Vitamin B6 (%DV per 3oz, cooked): Wild Salmon (40%), Salmon (29%), Halibut (27%), Swordfish (26%), and Herring (22%). Click to see complete nutrition facts. #4: Turkey & Chicken (Turkey, Light Meat, Cooked) Vitamin B6 in 100g Per ounce (28g) Per 3oz (85g) 0.81mg (40% DV) 0.23mg (11% DV) 0.69mg (34% DV) Other Poultry High in Vitamin B6 (%DV per 3oz, cooked): Ground Turkey, Fat-free (46%), Chicken Breast (28%), and Chicken Wing (26%). Click to see complete nutrition facts. #5: Lean Pork (Sirloin, Cooked) Vitamin B6 in 100g Per roast (985g) Per 3oz (85g) 0.79mg (39% DV) 7.73mg (387% DV) 0.67mg (33% DV) Other Cuts of Pork High in Vitamin B6 (%DV per 3oz, cooked): Ground Pork (36%), Pork Tenderloin (31%), and Pork Chops (30%). Click to see complete nutrition facts. #6: Dried Fruit (Prunes) Vitamin B6 in 100g Per cup (132g) Per 1/2 cup (66g) 0.75mg (37% DV) 0.98mg (49% DV) 0.49mg (26% DV) Other Dried Fruit High in Vitamin B6 (%DV per 1/2 cup): Dried Apricots (16%), and Raisins (14%). Click to see complete nutrition facts. #7: Lean Beef (Rib, Cooked) Vitamin B6 in 100g Per pound (454g) Per 3oz (85g) 0.68mg (34% DV) 3.10mg (155% DV) 0.57mg (30% DV) Other Cuts of Beef High in Vitamin B6 (%DV per 3oz, cooked): Sirloin Steak (29%), Filet Steak and Rib Eye (28%). Click to see complete nutrition facts. #8: Bananas Vitamin B6 in 100g Per cup, mashed (225g) Per banana (118g) 0.37mg (18% DV) 0.83mg (41% DV) 0.43mg (22% DV) A medium banana provides 105 calories and only 0.39g fat. Click to see complete nutrition facts. #9: Avocadoes Vitamin B6 in 100g Per cup, puréed (230g) Per fruit (136g) 0.29mg (14% DV) 0.66mg (33% DV) 0.39mg (20% DV) Half an average avocado provides 114 calories and only 1.4g saturated fat. Click to see complete nutrition facts. #10: Spinach (Cooked) Vitamin B6 in 100g Per cup (180g) Per 1/2 cup (90g) 0.24mg (12% DV) 0.44mg (22% DV) 0.22mg (11% DV) A cup of cooked spinach contains just 41 calories and 0.47g fat. Click to see complete nutrition facts.

4 Ways to Help Prevent Cervical Cancer

Cervical dysplasia is abnormal cell growth in the uterine cervix considered to be precancerous. The condition is commonly caused by infection with certain strains of human papillomavirus (HPV). A vaccine has been approved for females ages nine to 26, and may be approved for older women as well. There are no symptoms of cervical dysplasia. While the vaccine may help prevent infection, an annual Pap smear is the best way to detect its presence. You can be affected by cervical dysplasia even if you've been vaccinated. To help reduce the risk of cervical dysplasia, you should: Practice safe sex if you are sexually active (abstinence also reduces the chances of exposure to HPV). Follow a healthy diet that includes generous amounts of fruits and vegetables, especially those in the cabbage family. Get regular exercise. Be sure to get adequate amounts of vitamin B6 in your diet, or supplement with a multivitamin or B complex. ______________ Top 10 Foods Highest in Vitamin B6 Vitamin B-6 (pyridoxine, pyridoxal, pyridoxamine) is a water soluble vitamin necessary for the proper maintenance of red blood cell metabolism, the nervous system, the immune system, and many other bodily functions. Over time, a deficiency in vitamin B-6 can lead to skin inflammation (dermatitis) depression, confusion, convulsions, and even anemia. Recent studies also suggest that a diet low in vitamin B6 increases risk of heart attack. Conversely, too much vitamin B6 taken from supplements can lead to nerve damage in the arms and legs. The DV for vitamin B6 is 2mg per day. Below is a list high vitamin B6 foods, click here for high vitamin B6 foods by nutrient density, here for an extended list of vitamin B6 rich foods, and here for other vitamin B foods. #1: Sunflower Seeds Vitamin B6 in 100g Per cup (140g) Per ounce (28g) 1.35mg (67% DV) 1.88mg (94% DV) 0.38mg (19% DV) Other Seeds High in Vitamin B6 (%DV per ounce): Sesame Seeds (11%), Flaxseeds (7%), and Pumpkin & Squash Seeds (2%). Click to see complete nutrition facts. #2: Pistachio Nuts Vitamin B6 in 100g Per cup (123g) Per ounce (28g) 1.12mg (56% DV) 1.38mg (69% DV) 0.31mg (16% DV) Other Nuts High in Vitamin B6 (%DV per ounce): Hazelnuts (9%), Walnuts (8%), Peanuts (6%), Macadamia (5%), and Cashews (4%). Click to see complete nutrition facts. #3: Fish (Tuna, Cooked) Vitamin B6 in 100g Per ounce (28g) Per 3oz (85g) 1.04mg (52% DV) 0.29mg (15% DV) 0.88mg (44% DV) Other Fish High in Vitamin B6 (%DV per 3oz, cooked): Wild Salmon (40%), Salmon (29%), Halibut (27%), Swordfish (26%), and Herring (22%). Click to see complete nutrition facts. #4: Turkey & Chicken (Turkey, Light Meat, Cooked) Vitamin B6 in 100g Per ounce (28g) Per 3oz (85g) 0.81mg (40% DV) 0.23mg (11% DV) 0.69mg (34% DV) Other Poultry High in Vitamin B6 (%DV per 3oz, cooked): Ground Turkey, Fat-free (46%), Chicken Breast (28%), and Chicken Wing (26%). Click to see complete nutrition facts. #5: Lean Pork (Sirloin, Cooked) Vitamin B6 in 100g Per roast (985g) Per 3oz (85g) 0.79mg (39% DV) 7.73mg (387% DV) 0.67mg (33% DV) Other Cuts of Pork High in Vitamin B6 (%DV per 3oz, cooked): Ground Pork (36%), Pork Tenderloin (31%), and Pork Chops (30%). Click to see complete nutrition facts. #6: Dried Fruit (Prunes) Vitamin B6 in 100g Per cup (132g) Per 1/2 cup (66g) 0.75mg (37% DV) 0.98mg (49% DV) 0.49mg (26% DV) Other Dried Fruit High in Vitamin B6 (%DV per 1/2 cup): Dried Apricots (16%), and Raisins (14%). Click to see complete nutrition facts. #7: Lean Beef (Rib, Cooked) Vitamin B6 in 100g Per pound (454g) Per 3oz (85g) 0.68mg (34% DV) 3.10mg (155% DV) 0.57mg (30% DV) Other Cuts of Beef High in Vitamin B6 (%DV per 3oz, cooked): Sirloin Steak (29%), Filet Steak and Rib Eye (28%). Click to see complete nutrition facts. #8: Bananas Vitamin B6 in 100g Per cup, mashed (225g) Per banana (118g) 0.37mg (18% DV) 0.83mg (41% DV) 0.43mg (22% DV) A medium banana provides 105 calories and only 0.39g fat. Click to see complete nutrition facts. #9: Avocadoes Vitamin B6 in 100g Per cup, puréed (230g) Per fruit (136g) 0.29mg (14% DV) 0.66mg (33% DV) 0.39mg (20% DV) Half an average avocado provides 114 calories and only 1.4g saturated fat. Click to see complete nutrition facts. #10: Spinach (Cooked) Vitamin B6 in 100g Per cup (180g) Per 1/2 cup (90g) 0.24mg (12% DV) 0.44mg (22% DV) 0.22mg (11% DV) A cup of cooked spinach contains just 41 calories and 0.47g fat. Click to see complete nutrition facts.