Did you know that mainstream toothpastes expose your body to several unwanted toxins? Here is why you need to use coconut oil toothpaste instead.
Mainstream toothpastes contains sodium fluoride, an added ingredient that is also used as rat poison. Replacing your toothpaste that contains this toxic industrial byproduct that detrimentally affects your brain with a natural bacteria-killing, Alzheimer’s-reversing substance is much more appealing, isn’t it? Coconut oil cleans the mouth and also acts as an antibacterial to help keep plaque build up from forming on your precious pearly whites. This is why some choose coconut oil when performing the healthy practice of oil pulling.Why use a substance to clean your teeth that has been linked to tumor-formation in rats? FD&C Blue Dye #1 and 2 are used in toothpaste and other food products and even given the FDA’s stamp of approval, but they are no good for your health and certainly shouldn’t be used on a daily basis. Coconut oil is a holistic remedy for bleeding gums, a sore jaw, and dryness of the lips, tongue and mouth. Does your toothpaste do that for you?If you use name-brand toothpastes – they likely contain triclosan, a known endocrine disruptor. When the endocrine system isn’t working right, your hormones are basically going to be in a free-fall. Ditch the triclosan and use coconut oil since it can actually help remove sensitivity from teeth and make them stronger.Instead of using toothpastes that contain foaming agents in the form of sodium laurel sulfate (SLS) that have been linked to the formation of cancer sores, try using a coconut oil massage or coconut oil pulling. This practice can significantly reduce decay-causing Streptococcus mutan, a bacteria which causes plaque and you guessed it – strep throat.
In a report just issued for discussion at a global wetland meeting scheduled for early June in Uruguay, Gardner et al. (2015) gave an astonishing fact that global wetlands are estimated to have declined by 64 to 71 % in the 20th century alone and that this degradation rate continues. As pointed out in our most recent edition of the book “Wetlands, 5th ed.” (Mitsch and Gosselink, 2015): “The rate at which wetlands are being lost on a global scale is only now becoming clear, in part with the use o
Apple cider vinegar is truly one of the most versatile & useful household items. From aiding digestion to adding sparkle & shine to your home, there's little this wonder substance can't do.
One can benefit from having in their homes at all times. It is truly one of the most versatile and useful household items you can have. From aiding digestion, healing skin issues to adding sparkle and shine to your home without the need for chemicals, there is very little this wonder substance cannot do.
"In an anti-inflammatory diet, we primarily move away from the overly processed, unbalanced diets of the West and toward the ancient eating patterns of the Mediterranean."
When we look at the diseases that plague our society — arthritis, heart disease, diabetes, high blood pressure, asthma, inflammatory bowel disease (IBD) — we see that long-term lifestyle changes are needed. What might not be as obvious is the common denominator tied to all of them and more: inflammation is at the root of most diseases
By addressing the inflammation with anti-inflammatory foods, not only can the symptoms of these diseases be alleviated, but we could even see them cured.
n an effort to identify new potent and selective inhibitors of chikungunya virus and HIV-1 and HIV-2 virus replication, the endemic Mascarene species Stillingia lineata was investigated. LC/MS and bioassay-guided purification of the EtOAc leaf extract using a chikungunya virus-cell-based assay led to the isolation of six new (4–9) and three known (1–3) tonantzitlolones possessing the rare C20-flexibilane skeleton, along with tonantzitloic acid (10), a new linear diterpenoid, and three new (11, 13, and 15) and two known (12 and 14) tigliane-type diterpenoids. The planar structures of the new compounds and their relative configurations were determined by spectroscopic analysis, and their absolute configurations were determined through comparison with literature data and from biogenetic considerations. These compounds were investigated for selective antiviral activity against chikungunya virus (CHIKV), Semliki Forest virus, Sindbis virus, and, for compounds 11–15, the HIV-1 and HIV-2 viruses. Compounds 12–15 were found to be the most potent and are selective inhibitors of CHIKV, HIV-1, and HIV-2 replication. In particular, compound 14 inhibited CHIKV replication with an EC50 value of 1.2 μM on CHIKV and a selectivity index of >240, while compound 15 inhibited HIV-1 and HIV-2 with EC50 values of 0.043 and 0.018 μM, respectively. It was demonstrated further that potency and selectivity are sensitive to the substitution pattern on the tigliane skeleton. The cytotoxic activities of compounds 1–10 were evaluated against the HCT-116, MCF-7, and PC3 cancer cell lines.
Florent Olivon†, Héliciane Palenzuela†, Emmanuelle Girard-Valenciennes‡, Johan Neyts§, Christophe Pannecouque§, Fanny Roussi†, Isabelle Grondin‡, Pieter Leyssen§, and Marc LitaudonJ. Nat. Prod., Article ASAPDOI: 10.1021/acs.jnatprod.5b00116
Your good bacteria love stinky fromage as much as you do
When people gorged on dairy products—but especially cheese—their microflora seemed to change. In their feces, researchers saw some metabolites that they know are related to the metabolism of the microflora: short-chain fatty acids like butyrate and propionate both appeared at increased concentrations compared to the control diet. They also had lower levels than the control group of TMAO, a metabolite produced when the body metabolizes choline, which is found in many animal-derived foods, especially red meat. (Lower levels seem to be a good thing; other research has shown that TMAO may help transport cholesterol to the arteries and predicts mortality rates.)
The findings suggest that cheese and milk might help modify the gut bacteria to decrease production of TMAO, the authors write. “I was surprised,” says study co-author Morten Rahr Clausen, a postdoc in the department of food science at Aarhus University in Denmark. “I didn’t expect to find anything in the cheese that would change the microflora.”
he researchers can’t be sure whether the increase in gut-friendly compounds came directly from the cheese or if they were formed by the microbiota, Clausen adds—but they could still have a beneficial effect either way. “I’m not completely sure why, but it seems like the cheese and also milk, but mainly cheese, affects the microbiota after eating cheese and that might affect the composition of the lipids in the blood,” he says.
The study adds a new dimension to our understanding how fermented milk products interact with the body. “The previous mechanism was that calcium binds the fatty acids and they’re just flushed through the gut,” he says. “Our study suggests another mechanism that the cheese might work through.”
If you’re one of many people who eat shrimp regularly, this may give you pause: A new study by Consumer Reports found that 60% of the raw shrimp that it tested was tainted with bacteria, including some with a dangerous, drug-resistant strain.
Most shrimp is farmed in exporting countries like Thailand, Vietnam, India, and Indonesia, which provide 94% of the US supply. And conditions are pretty gross: If ponds aren’t properly managed, “a sludge of fecal matter, chemicals and excess food can build up and decay,” Consumer Reports said in its study, “How Safe is Your Shrimp?” Shrimp are often given heavy doses of antibiotics to ward off bacteria and algae that thrive in their crowded tanks and ponds.
Shrimp exports from the three biggest exporters—Thailand, Vietnam and China—have suffered in recent years due to an outbreak of early mortality syndrome (EMS), a bacterial disease, which has hurt restaurant chains like Red Lobster.
Consumer Reports tested 342 frozen samples purchased from supermarkets and other food retailers in 27 US cities. Sixty percent were contaminated with bacteria like salmonella, E. coli, and listeria. Two percent of the samples tested positive for the superbug MRSA(Methicillin-resistant Staphylococcus aureus), a scary strain of drug-resistant bacteria that causes hard-to-treat, life-threatening infections. Three percent of samples had illegally high levels of antibiotic residue.
Raw, farmed shrimp from Bangladesh and India were the most likely to carry bacteria, with 83% and 74% tainted, respectively. Raw, wild-caught shrimp from Argentina and the United States were the least likely to be tainted, at 33% and 20%, respectively.
But the presence of drug-resistant strains suggests that shrimp farms are overusing antibiotics, which can give rise to more dangerous and hard-to-treat superbugs strains.
Join Joey and Holly Baird as they talk about how to start seeds indoors, and if you do not start seeds indoors, what to look for at your local garden center. They talk about the best place to put your compost to increase your soil fertility. Joel Karsten of http://strawbalegardens.com/ as he talks about his book and how to garden using square bales. Also they talk about the difference between hybrid, organic and heirloom seeds and ideas for water collection. Join them for a jam packed show!
Want to know what happens in your body when you switch from eating conventional food to organic? Watch this! The study was conducted by the Swedish Environme...
We use all of the below listed chemicals together, too, and we don’t really know what their synergistic results are:
Insecticides, the most widely used of all types of pesticides invented to kill insects, but are likely killing beneficial creatures likes bees and butterflies.Herbicides meant to destroy weeds or unwanted vegetation.Fungicides meant to protect seeds against fungi living in soils.Bactericides that were supposed to control harmful bacteria but have given rise to super-bugs and antibiotic resistant bugs that don’t respond to medicine.Virucides to suppress viruses which have also contributed to very strong mutant viral strains.Nematicides meant to control nematodes (roundworms).Miticides to kill mites and ticks.Rodenticides meant to control rodents.
All these chemicals are pervasive in our environment.
The brief, 90-second video above explains what happens to a Nordic family of five when everyone – children included – test their urine before starting an all organic diet, and after. What they find is absolutely incredible. You’ll never want to eat conventional foods again.
This family could be yours. It could be in the United States, South America, Japan, China , Africa – anywhere.
Watch the 90-second video; it could be the trigger that helps change your life for the better.
Our March Guest Editor breaks down everything you every wanted to know about your metabolic hormones. All of them.
WE’VE BEEN TALKING ABOUT hormones all month and, as we’ve said a few times now, hormones are not just about sex. They’re not just a system that goes crazy when you’re pregnant or that is depleted when you reach a certain age. We all have functioning hormones – a vital and complex system kept in balance by some of the most basic tenets of good health.
This list below is from our March Guest Editor Dr. Sara Gottfried‘s new book The Hormone Reset Diet. Here Dr. Sara outlines each of the twelve metabolic hormones, how they function, and which aspects of our health they affect. We found this basic snapshot of our twelve hormones so useful, we wanted to share the excerpt. Read it through and share with your friends and family…
Dirty mouth? Clean up your act with these 9 treatment ideas you may not have thought of...
WHILE YOU CANNOT feel, see, or even taste them, your mouth is the permanent residence of a multitude of microorganisms. These microorganisms are teeny, tiny bacteria – and, similar to those that live in your gut, can be both beneficial and harmful to our health. The beneficial bacteria, which are also known as probiotics, aid in the digestion of foods, and protect our teeth and gums from the bad bacteria, which can easily grow out of control. Bad bacteria is disease-causing and leads to an array of oral health conditions such as bad breath, gingivitis, periodontitis, cav
Believe it or not, eating fat is essential for short- and long- term brain health. Here's the real deal on how fat benefits our brains, which types of fat are best, and the best foods to eat for the most brain-boosting benefits.
Fat: What was once the ugly stepchild of the dietary world is now being heralded as the savior of humankind. Okay, so maybe that’s taking things a little too far. But fat does offer great benefits for our bodies—and our minds. Read on to learn how to make fat work for your brain.
A group of food trade associations opposing Vermont’s food-labeling law for genetically modified ingredients will ask an appeals court for an injunction against the legislation. A federal judge already denied the group’s motion to block the law.
You may have once believed that swallowing a watermelon seed would ignite the growth of an enormous fruit inside your belly. So instead of ingesting, you diligently plucked out each individual seed before chomping into the juicy fruit. Or you kept an arsenal of seeds in the pocket of your cheek to use as spitting ammo against your older brother.
But these seeds will not bud fruit inside your body and they shouldn't be tossed or shot at an annoying sibling. Instead, they should be eaten. (Here's the catch: You shouldn't eat them straight from the fruit. To make the most of them, the seeds need to be sprouted and shelled.) Once sprouted, shelled and dried, watermelon seeds become edible, protein-packed treasures. Just a one-ounce serving (about 1/8 of a cup) boasts 10 grams of protein -- comparable to the amount found in your Greek yogurt breakfast.
"Sprouted" seeds are germinated and oftentimes are higher in nutrients than their non-sprouted versions. Sprouting removes compounds in the food that make it difficult to absorb all of its nutrients, increases nutrient density and makes the food easier to digest. In the case of watermelon, the seeds are stripped of their black shells and resemble seeds.
But any old seed this is not. Truly, these seeds are a robust snack: They're packed with protein, vitamin B, magnesium, and monounsaturated fats and polyunsaturated fats, which have been shown to reduce cholesterol levels, inflammation and risk for heart disease and stroke.
If you've ever daringly chewed on a seed while munching on the fruit, you know they taste nothing like watermelon. Watermelon seeds are most similar to sunflower seeds in flavor, but a little less nutty and thick. They'd taste great topped on salads, blended into trail mix or eaten out of the palm of your very own hand.
A new report from the Organic Trade Association shows organic food sales in 2014 were the highest ever. The USDA will propose standards for organic seafood
Fruits and vegetables—the number one selling organic category—raked in $13 billion in sales, a 12 percent increase from the prior year. Organic fruits and vegetables now account for 12 percent of all produce sold in the nation. Organic dairy also jumped 11 percent in sales last year to $5.46 billion, the biggest percentage increase for that category in six years. Organic food has consistently far outshone the three percent growth pace for the total food industry, the OTA said.
There are many reasons why more consumers are buying organic, including the perception that it’s healthier, more sustainable and has fewer pesticides. As we previously reported, the Rodale Institute found that there is 7 percent pesticide residue in organic foods as opposed to 38 percent in conventional produce.
The U.S. is the top grower of corn and soybeans in the world and yet we are importing these products because about 90 percent of U.S. corn and soybeans are genetically modified, and thus, cannot be certified as organic. As a result, imports to the U.S. of Romanian corn rose to $11.6 million in 2014 from $545,000 the year before and soybean imports from India more than doubled to $73.8 million, according to Bloomberg News.
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