Eat Organic to Limit Toxic Pesticide Exposure

Eat Organic to Limit Toxic Pesticide Exposure | organic-food | Environment Organic Market Classifieds Organics Special Interests Toxins

Although they are extremely toxic, organophosphate pesticides remain some of the most commonly used insecticides today. A variety of fruits and vegetables are regularly treated with organophosphates, including green beans, apples, grapes, and peaches.

The Dangers of Organophosphate Pesticides

This highly toxic type of pesticide has been linked to numerous health problems, including reduced testosterone, leukemia, and Parkinson’s disease. Organophosphate pesticide exposure may also be associated with attention and developmental disorders in young children.

According to a recent study, adults may greatly reduce their exposure to organophosphates by eating organic produce. [1] The study found that people who eat organic, even occasionally, tend to have significantly lower levels of pesticides in their system.

To conduct the study, scientists gathered data on the dietary habits of more than 4,000 people living in different cities in the US. They collected information on the frequency with which participants reported eating organic foods, as well as the different types and amounts of produce eaten. To calculate pesticide exposure, scientists compared typical consumption of certain produce items with their average pesticide residue levels.

After collecting this data, they compared the calculated pesticide exposure to levels of pesticides found in the urine of participants. Participants who occasionally ate organic produce had significantly lower levels in their urine, while people who frequently or always ate organic typically had around 65 percent lower levels than participants who seldom or never ate organic.

The study only reconfirms existing theories about the benefits of eating organic fruits and vegetables to reduce pesticide exposure. This is particularly important for fruits and vegetables that typically are treated with more pesticides. Produce such as apples, strawberries, celery, grapes, and bell peppers tend to contain a lot of pesticides, while avocados, pineapples, and sweet corn are generally lower in pesticides.

How to Avoid Pesticides

Buying organic foods can be pricey, making it difficult for those on a smaller budget; however, going organic can be more affordable if you shop at local farmers markets, join a Community Supported Agriculture program, and purchase produce in season. While you can limit the amount of pesticides you are consuming through your diet, there are some pesticides that linger in the air. In this case, you may want to try methods for supporting your lungs.

References:

  1. Lindsey Konkel. Eating Organic Produce Can Limit Pesticide Exposure. Live Science.


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Grow Your Own Turmeric In a Pot

Grow Your Own Turmeric In a Pot | turmeric1 | Agriculture & Farming Organics

 

By: Ariana Marisol, REALfarmacy.com |

With reports of contaminated, toxic turmeric products flooding store shelves, there is no better time to start growing your own. Turmeric is one of the healthiest, nutrient rich herbs you can eat. Learn how to grow your own turmeric at home.

Turmeric can help prevent cancer, it eases arthritis symptoms, it can soothe an upset stomach, it can help the heart stay healthy, it’s a natural fat burner, it helps prevent Alzheimer’s, it can help lower cholesterol, and it can help treat depression! These are only a few of the many benefits of this amazing herb.

Turmeric is a perennial herb that re-shoots every spring. Growing turmeric organic in pots is not difficult.

Although turmeric thrives in tropical climates, it can be grown in temperate areas in the summer. You can always move your plant inside when temperatures begin to dip.

Growing Turmeric

Turmeric can be grown in garden beds or containers. Be sure to grow in well draining containers because water retention will cause rhizomes to rot, reducing yield.

I grew 4 rhizomes in a pot that was about 30 inches long and 12 inches deep, and they are doing great.

Turmeric can grow in USDA Zones 7 through 10. The plants cannot tolerate climates colder than 65 degrees F. Plant turmeric in spring to summer because the roots sprout well when the soil is warm.

Turmeric thrives well in direct or indirect sun, but it can also grow in light shade. Heavy shade for a prolonged amount of time will reduce the yield.

Turmeric does best in well drained loamy fertile soils. Mix cow manure, compost, river sand, and some all purpose organic fertilizer and your plant will thank you.

Planting

Buy some turmeric roots from the market (be sure they are organic). Select small rhizomes with one or two buds. Plant rhizomes about 7 to 10 inches apart and bury them in wet soil about 2 to 3 inches deep. Do not water until shoots appear. The roots will germinate/shoot in 3-6 weeks depending on the soil temperature. Turmeric shoots will appear in about 20 to 45 days after planting.

Grow fresh plants every 3 to 4 years or leave a few roots inside while harvesting. Once the plants grow, keep them well watered.

Bring your turmeric indoors once the temperature gets below 50 degrees F.

You can also start turmeric in pots indoors and move it outdoors when the temperature begins to rise.

Watering

Turmeric plants require consistent and adequate watering. But overwatering can slow down growth.

If you are growing your turmeric in a container or in a garden bed, water only when you feel the is soil slightly dry to the touch. This will prevent leaching out of nutrients due to overwatering.

If your turmeric is grown in a sandy soil or if it is growing in a dry, low humidity area, water often or mist the leaves.

Harvesting

A good indication that your plant has reached maturity is if its leaves begin to turn yellow and its stems begin to dry. The plant usually matures in 9 to 10 months after planting. At this time, the turmeric rhizomes can be harvested.

Harvesting is easy. All you have to do is dig up the entire plant including the roots.

Storage

Wipe fresh turmeric roots and wrap them in a paper towel and place them in a zip lock plastic bag. Then, place them in a refrigerator. This way they will remain fresh for 3 to 4 weeks. Cut the needed piece and refrigerate. For longer storage, slice, wrap, and then freeze for up to 2 months.

You can also peel the rhizomes and place them in a jar with vodka and store them in the fridge for at least a year.

Or you can peel turmeric root and place it in honey for at least a year as well.


Ariana Marisol is a contributing staff writer for REALfarmacy.com. She is an avid nature enthusiast, gardener, photographer, writer, hiker, dreamer, and lover of all things sustainable, wild, and free. Ariana strives to bring people closer to their true source, Mother Nature. She graduated The Evergreen State College with an undergraduate degree focusing on Sustainable Design and Environmental Science. Follow her adventures on Instagram.


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7 Organic Baby Products to Know About

7 Organic Baby Products to Know About | baby | GMOs News Articles Organics Special Interests

If you are concerned about getting chemical-free, non-genetically modified foods and products for yourself, you are likely concerned about the same for your baby. We know these products can cause long-term negative health effects, yet they continue to be marketed to the masses.

When it comes to baby products, organic is always best. Infants have been found to carry the glyphosate (Monsanto’s Roundup) toxin with them from birth. But we can prevent them from getting more by ensuring the products we feed them and put on their skin are 100% organic. If you can, preparing their food using locally grown organics is optimal. But, if you can’t, choose certified organic products. The list below is a good place to start.

Little Duck Organic Tiny Fruits

Little Duck makes a few different baby products, but their Tiny Fruits are by far the most popular. The ingredients are few and they are 100% organic and verified non-GMO. There is also no added sugar, and according to the official website, “no zombies” included.

Oh Baby Foods

Like Little Duck, the Oh Baby Foods products are also certified organic and non-GMO verified. They are “regionally raised” and US grown. They also contain amazing ingredients like kale, ginger, basil, and more.

Earth’s Best Cereals

The Earth’s Best Company makes a variety of baby foods and products. Because cereal will likely be your baby’s first solid food, you want it to be high quality organic. Their baby cereals are organic with no hormones, antibiotics, steroids, pesticides or herbicides. They are also free of salt, sugar, added colors, flavors, and preservatives.

Yummy Spoonfuls Baby Foods

Yummy Spoonfuls made the list because their ingredients are simple. Their stage 1 foods, known as their “Creamy Yummy” line, contain two ingredients each. The Organic Potatoes, for instance, contain organic potatoes and water. All of their foods are certified organic and all of their packaging is BPA-free.

Plum Organics Just Fruit

The Plum Organics Just Fruit products are designed for babies. They are simple, all-fruit food products that are certified organic and packaged in BPA-free pouches. The ingredients are simple, usually containing only one component: organic apples, for instance.

Motherlove Diaper Rash and Thrush Cream

With skin care products, mostly organic ingredients is often the best you can do. With Motherlove Diaper Rash and Thrush cream, you are getting 96% certified organic ingredients—and that’s measures above many others that call themselves “natural” and “organic”. This cream also has zero toxins on the Environmental Working Group’s skin deep database, and includes ingredients like extra virgin olive oil, yarrow herb, and calendula.

Earth’s Best Teething Biscuits

When your baby is teething, biscuits are a savior. Earth’s Best makes a few different “Toddler Biscuits” that are USDA organic and contain no hormones, antibiotics, steroids, pesticides, or herbicides. They also contain no added sugar and are instead sweetened with organic cane juice.

Bonus! Any Product from Ella’s Kitchen

I’ve also come across Ella’s Kitchen and am very impressed with their products! Ella’s Kitchen produces 100% organic food for your little one. Not only do they leave out the added salt, sugar, preservatives, and GMO’s, but many of their foods also come in extremely convenient easy-to-grab packets with a twist-off cap. They carry a range of delicious foods that are perfect for little hands!

If you can, make your own baby foods and products. But when you need to rely on someone else, make sure you are giving your child the best products for their long-term health and wellness. In other words, ditch the Cheerios and sliced up hot dogs!


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How to Make Your Own Organic Baby Food

How to Make Your Own Organic Baby Food | baby-food | General Health News Articles Organics Special Interests

If genetically-modified and chemically-laden produce can cause adverse health effects in adults, imagine what it can do to an infant. Yet, many people who will buy their own organic produce also reach for conventional baby food when shopping for their little ones. Thankfully, making your own organic baby food is simple and can be quite enjoyable.

To make the best organic baby food, you will need to start with the best ingredients. If you can, grow it yourself. But if not, be sure to purchase the right produce. Buy local, organic produce whenever possible in order to maximize the nutritional benefits and freshness.

Local foods aren’t only more fresh, they support local organic farmers who are bucking the traditional system in an effort to bring you healthy food. If local organics aren’t an option, find a grocery store with a good selection of organic produce. When you get it home, no matter where it’s from, wash it well.

What Ingredients are Best?

The ingredients for your homemade organic baby food are simple: fresh produce. Some fruits and vegetables will need a little liquid added. If this is the case, choose breast milk in the event you are nursing. If not, you may use water.

To Cook or Not to Cook?

If the fruit or veggie you are using is hard (potatoes, apples, etc.), cook them just long enough to soften. Puree your produce, adding a little liquid if necessary. You don’t need the fancy baby food machine many retailers are hawking right now; a blender or food processor will work fine. With softer vegetables, like cooked sweet potatoes, even a fork will get the job done.

Fresh Does Not Mean Store it for 2 Months

When it comes to fruits and vegetables, fresh is best. The sooner you can get your baby food made and fed to your child the better. As produce is stored, the level of nitrates within grows. Either plan to make only what your child will eat in one setting or consider freezing what you don’t use. Ice cube trays are a great idea for freezing small portions.

Here are a few additional tips and tricks when making your own organic baby food:

  • Get creative. Combine fruits for new unique flavors. Eating is a brand new experience for your child and their face will display how exciting new flavors can be.
  • If you’re not raising a little vegetarian, you can also make baby food from meats like chicken and salmon. Be certain, however, that the meat is organic and cooked to proper temperatures.
  • You can even make organic cereals. For instance, buy organic brown rice and process it into a fine flour. Then, add water or breast milk and cook.
  • Don’t sweat it. You can easily make baby food to match what you are making the rest of the family. If you are making green beans to go with dinner, put a small amount in the food processor for baby. There’s no need to make separate meals every time.

Preschoolers who eat a conventional diet have up to six times greater concentrations of pesticide residue in their bodies. Infants are even now being born with GMO toxins in their blood. We owe it to these children to take control of their health. We can’t rely on the food companies to do it for us.

 


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What is Organic Soil?

What is Organic Soil? | seedlings | Agriculture & Farming Organics Special Interests

Organic soil has been naturally amended by the decomposition of plants and animals and unfortunately, today, most of the soil in the world has been depleted by agribusiness. Farmers who produce certified organic produce must first develop soil that meets with the criteria of the USDA. This requires them to amend previously depleted soil with essential organic compounds with the intent of restoring soil with the original richness our planet previously enjoyed prior to the damage caused by modern day industrialization.

How Effective is Organic Soil?

Organic soil is better able to cultivate plants than non-organic agribusiness soil. Organic soil also has a composition that provides some mechanical benefit too as the organic amendment improves soil drainage and makes the soil less apt to “pack” so it breaks up easily for planting. Organic amendment greatly increases soil nutrient content and the soil becomes much more resistant to pathogenic invasion that can harm plant life. Healthy soil develops a powerful mycelial layer that works to detoxify the land from pesticides and chemicals.

Research shows soil with higher levels of decomposing organic matter deters pest infestations. Not only do organic farmers avoid using pesticides; they actually do not need them the same way conventional farmers do because the richness of the soil actually provides a sort of natural protection for plants. Crops grown in organic soil contain higher levels of nutrients, minerals, and antioxidants. Organic farming often uses 50 percent less of the total amount of energy to operate than the mechanized, chemically oriented methods of agribusiness.

Simply put, organic farming in nutrient-rich, organic soil is as good for the environment as it is for the consumer.

Organic Farmers May be Using Contaminated Water

You have to watch for this. As of yet, the USDA does not regulate water quality used in organic farming. This means that some farmers can, and do, use municipal water sources to cultivate their crops. Many of these sources contain dangerous contaminants that go right back into amended soil and
straight to the core of the plants you eat.

Discovering if your vegetables were grown with municipal water requires some effort on your part, you will need locate and contact the farm and ask them yourself. Ask them if they are using well water or purified water to irrigate their organic soil. Also ask if they have tested the water to make certain it is as healthy as the earth they grow your vegetables in. Conscientious farmers who love the earth and its people will answer these questions politely and directly.

Do not be afraid to ask, and find out the truth about your produce before you buy it.


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Health Benefits of Organic Royal Jelly

Health Benefits of Organic Royal Jelly | honey-bee-comb | General Health Organics Special Interests

Royal Jelly is unique and its health benefits are tremendous in bees and in humans. This creamy secretion, produced by worker bees, is fed to bee larvae to develop them into workers. However, if higher amounts of royal jelly are fed to a select few larvae, a metamorphosis occurs. They grow to be 40% larger than their sisters, live up to 40 times longer, and eventually develop into queen bees.

Royal jelly also offers a wide range of benefits to humans. As an all-natural super food, it is rich in protein, B vitamins, and a litany of other vital nutrients and minerals. One of these ingredients, acetylcholine, is believed to invigorate mental clarity and to improve memory. Royal jelly is the only compound in nature that contains pure acetylcholine.

Supports Mental Function

This natural compound was actually the first neurotransmitter ever discovered. It exists throughout the nervous system, the spinal cord, and the brain. Its purpose is to facilitate message transmissions between nerve cells and to regulate memory. When levels of this neurotransmitter are optimal, thought becomes more fluid, cognitive function is enhanced, and memory is improved.

The belief that RJ can enhance acetylcholine levels and improve mental function appears to have been corroborated to some degree by a recent Japanese study. After six months of constantly ingesting royal jelly, humans experienced improvements in glucose tolerance, mental health, and erythropoiesis. [1]

Supports Skin Renewal

Organic royal jelly’s health benefits also extend to the skin. Royal jelly contains many of the vitamins and nutrients essential to skin health and acids that stimulate the production of collagen, necessary for skin renewal. Many women have reported that consuming royal jelly for only 30 days helped their skin become healthier, firmer, and visibly younger in appearance.

Helps Wounds Heal

Other Japanese studies seem to indicate that the active ingredient in RJ, Royalisin, has the ability to fight redness and to reduce the amount of time needed for skin abrasions and cuts to heal. The full extent of how RJ actually accomplishes its work continues to be the subject of ongoing inquiry. [2]

Use Only Certified Organic Royal Jelly

GMO’s, radiation exposure, and synthetic chemicals may diminish the health benefits of any natural substance. This is especially true for a natural compound as astonishingly unique as royal jelly. It is recommended to use organic RJ that produced by honeybees in organic environments that specifically are void of radiation, GMOs, and synthetic fertilizers.

References:

  1. Morita H, Ikeda T, Kajita K, Fujioka K, Mori I, Okada H, Uno Y, Ishizuka T. Effect of royal jelly ingestion for six months on healthy volunteers. Nutr J. 2012 Sep 21;11:77. doi: 10.1186/1475-2891-11-77.
  2. Shen L, Liu D, Li M, Jin F, Din M, Parnell LD, Lai CQ. Mechanism of action of recombinant acc-royalisin from royal jelly of Asian honeybee against gram-positive bacteria. PLoS One. 2012;7(10):e47194. doi: 10.1371/journal.pone.0047194. Epub 2012 Oct 9.

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Is This Why Only Organic Fruit and Vegetables Stops Cancer?

Is This Why Only Organic Fruit and Vegetables Stops Cancer? | fruits-and-vegetables | Environment Eugenics & Depopulation General Health Organics Sleuth Journal Special Interests

Salvestrols, a component of organic fruit & vegetables, selectively kill cancer cells. Learn how they work and why they are not found in produce sprayed with pesticides.

Salvestrols are the wonder nutrients found in fruit and vegetables that hold potential as yet another safe, effective and natural cancer cure. In 1995, Professor Dan Burke accidentally discovered that cancer cells contained an enzyme that was not found in normal healthy cells. Later on in 1997, after conducting extensive research with Professor Gerry Potter, he discovered that a certain type of polyphenyl (plant nutrient) found in fruit and vegetables was able to bind with this cancer enzyme – and subsequently destroy the cancer cell. The researchers decided to call this group of phytonutrients salvestrols (salve means to save and strol is derived from resveratrol, the first salvestrol). Being the medicinal part of the plant, theses salvestrols taste bitter, which unfortunately means they have been bred out of existence in some strains of fruit (e.g. apples) by large-scale agro-corporate farming, which constantly tries to make everything sweeter to sell more product. Salvestrols belong to another subcategory called phytoalexins, which are substances produced by plants to protect themselves against bacteria, viruses, fungi, insects and ultraviolet light.

Cancer Cells’ Weak Point: CYP1B1 Enzyme

The enzyme which marks cancer cells is called CYP1B1. This enzyme is a gene and protein which is present in all human cells, but which is only activated in cancer cells, not normal healthy cells. In a chemical reaction, the salvestrols interact with CYP1B1 to become cancer-killing agents, as this website states:

“Healthy tissue cells do contain the gene for CYP1B1, but under normal circumstances this gene does not appear to come to expression, or only scarcely does so. In-vitro research has shown that CYP1B1 can activate (pro)carcinogens. However, CYP1B1 is unlikely to play an important role in the development of cancer, because the enzyme is not active in normal cells. Burke’s research group found the CYP1B1 protein in all the possible types of human tumour cell lines. The extreme over-expression of CYP1B1 enzyme is a common characteristic of all forms of cancer that occur in humans … Professor Burke suspects that the CYP1B1 gene is ‘switched on’ in a mutated body cell in order to allow the tumour cell to be selectively removed (tumour suppressor gene).”

Brilliant! Like many other proven natural cancer cures (e.g. laetrile, B17 or amygdalin from apricot kernels), salvestrols are a targeted and selective cancer killer, unlike chemotherapy (derived from mustard gas used in World War 1), which is an indiscriminate killer of all cells.

The hallmark of cancer cells is that they don’t perform apoptosis or programmed cell death. In other words, they don’t listen to the body’s commands to stop growing. However, once you feed them salvestrols, then they will commit apoptosis.

Is This Why Only Organic Fruit and Vegetables Stops Cancer? | cancer-cell-digital-rendition-illustration-479x300 | Environment Eugenics & Depopulation General Health Organics Sleuth Journal Special Interests

A digital rendition or illustration of a cancer cell.

Fungicides: Death Sentence for the Salvestrol

Salvestrols are polyphenols (a large generic group), found throughout many fruits (e.g. citrus, berries, grape), most vegetables (e.g. cruciferous), olives and herbs. However, only organically grown food contains salvestrols. The only fruit and vegetables that produce salvestrols are organic fruit and vegetables. Why? It’s because, as mentioned, the fruit and vegetables produce salvestrols as a defense mechanism to fend off fungal attacks. However, conventional fruit and vegetables are sprayed with a heavy dose of pesticides, including fungicides, which means they don’t need to develop the phytochemicals (plant chemicals) that organic fruit and vegetables would to fend off attacks. It’s already done for them. The fungicide essentially makes the plant lazy, removing the necessity for it to develop complex defense mechanisms because it’s unlikely to get attacked.

Additionally, the fungicide neutralizes the effect of salvestrols. So even if conventional fruit and vegetables somehow survive being sprayed with fungicide poison and manage to grow salvestrols, they still won’t do any good as far as cancer prevention is concerned. They won’t interact with the CYP1B1 enzyme and kill the cancer cells because the fungicide will interfere with and prevent that process.

Is This Why Only Organic Fruit and Vegetables Stops Cancer? | spray-pesticide-fungicide-280x187 | Environment Eugenics & Depopulation General Health Organics Sleuth Journal Special Interests

Spraying food with toxic pesticides including fungicides? Great idea.

Not All Food is Equal

What this means is that you, as an end user in this system, get what you choose and what you pay for. If you choose to eat sprayed fruit and vegetables, you’ll be getting produce without salvestrols and without the vital defense mechanisms which boost your health and protect you against cancer. On the other hand if you choose to eat organic fruit and vegetables, you’ll be getting produce with salvestrols, which your body will assimilate and utilize to improve your health and either help you defeat cancer or help ensure you never develop it.

Is This Why Only Organic Fruit and Vegetables Stops Cancer? | fungus-salvestrols-479x479 | Environment Eugenics & Depopulation General Health Organics Sleuth Journal Special Interests

The Theory that Cancer is a Fungus

This dovetails into an important point. Fungus is a natural part of living in this world. It is also a decomposer which attaches onto weak and dying organisms, be they plant or animal, and hastens their demise once their immunity is comprised. It may be the hidden cause of every disease and it may also be that cancer is a fungus. The latter theory has been proposed by Italian doctor Tullio Simoncini, who has been treating patients for decades with intravenous injections of sodium bicarbonate (NaHCO3 or baking soda). Other doctors have tried this approach successfully – some have pioneered approaches such as mixing the baking soda with maple syrup (which attracts the cancer cells) then administering it orally to patients. The highly alkaline NaHCo3 works by causing a rapid shift in the pH of the cancer cell, causing it to die.

Is This Why Only Organic Fruit and Vegetables Stops Cancer? | salvestrols-conspiracy-479x319 | Environment Eugenics & Depopulation General Health Organics Sleuth Journal Special Interests

Are salvestrols part of a grander conspiracy to taint our food supply and weaken us? Yes.

Salvestrols – Removed by Design

Just in case you think this is all an unfortunate coincidence, think again. The worldwide conspiracy cuts wider and deeper than most of us imagine. In this short segment taken from a larger presentation, David Icke explains how humanity is controlled by being kept in the dark. Those truly at the top of the pyramid know full well how the human body works, and realize the effect of synthetic chemicals and non-organic food on human health. This is more evidence of the scheme to make people sick and thus more controllable, which goes hand-in-hand with the depopulation agenda.

The lesson that salvestrols and CYP1B1 have to teach us is clear: the more we separate ourselves from the natural world, the more we use and ingest synthetic chemicals, the more we eat artificial food (GMOs), the more we embrace the idea of “Better Living Through Chemistry” (former motto of DuPont, the chemical company and Illuminati bloodline family), the more we will weaken ourselves, the sooner we will die and the more unfulfilled we will be.

Sources:

*https://www.youtube.com/watch?v=XzuHbmhTYWQ

*http://www.orthokennis.nl/artikelen/bitter-is-better-an-introduction-to-salvestrols

*http://freedom-articles.toolsforfreedom.com/natural-cancer-cure-laetrile/

*http://freedom-articles.toolsforfreedom.com/fungus-hidden-cause-of-disease/

*https://www.youtube.com/watch?v=fm5009Mhj4A


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Poison as Food

Poison as Food | grocery-store | GMOs Organics Special Interests Toxins

As more and more people begin to awaken from their slumber they seem to be connecting more and more dots. Once people begin changing their diet and moving away from the poison as food and truly nourish their bodies and minds it only makes sense they would demand real food instead of the garbage “conventional” food sold at the grocery store. Organic, clean food makes the body function at a higher level and provides for clarity of thought.

“Can we get this?” asked my kids at the supermarket. It was a snack made by one of the major food companies.

I looked at the ingredients. Maltodextrin. Monosodium glutamate. Disodium phosphate. I said: “No. Let’s get something that doesn’t have all this junk in it.”

Eating healthy and not wanting to put lots of chemicals in your body was once considered a weird thing to do.

However, that’s changed dramatically in the last 10 years. Everyone today looks at nutrition labels to see how many chemicals the food companies have added to help their products look good, take a certain form or sit on the shelf for years. When most people see ingredients like what I listed above, they buy something else.

And this trend of healthy eating is getting a super surge because an entire generation that has been brought up to eat food without preservatives and chemicals is beginning to dominate food buying. And this generation has just hit a critical milestone that is making them the largest force in the economy now.

****

Millennials’ preference for healthy food is also changing how restaurants select ingredients. For example, the restaurant chain Panera Bread just completed a two-year goal to eliminate preservatives and artificial additives from its menu. And Panera Bread is already reaping the benefits of catering to millennials, with sales up a robust 5% in its last quarter.

Another strong consumer preference of millennials is to eat organic food. 77% of millennials say they’re knowledgeable about organic products, and 52% of parents who buy organic food are millennials. Source

Eliminating all these processed, chemically infused, GMO foods that have been stored in a warehouse for the past month and shipped across the country, averaging a 1,500 mile journey from field to table, and replacing it with local organic food that was picked a few days ago makes all the difference in the world. Most of the readers here at The Daily Coin are no longer in their 20’s and probably remember when food used to have flavor and texture. In the conventional food world that is long gone. Having, once again, a taste of the real thing instantly begins to revive the bodies entire system. Once I got a taste of clean, organic, local food it was game-on and since I have developed my own health drink (with any luck I will actually bring it to market) as well as changed some of my ways to live a healthier life.

A clean diet makes for clean system which in turn makes for a healthier mind. Once your mind begins to clear the presstitute, mainstream media is no longer appealing and the lies, propaganda and deceit can be seen in their true light.

I hope these millennials wake up and begin to understand these mega food corporations, that have taken over the regulation arm of the government, now make the rules and define what is “organic”, “GMO free” and all the other buzzwords for the clean food movement. If your food choices aren’t moving away from big name food companies it is a distinct possibility the label is less than honest.

It only makes sense the rulers of this land would have a desire to control the food supply as they understand the importance of clean health and the effects on the mind, body and spirit. Stop eating their poison as food and begin moving towards clean, organic food and I can assure you, you will not regret it.


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The Cheapskate’s Guide to Healthy, Frugal Winter Produce

The Cheapskate’s Guide to Healthy, Frugal Winter Produce | farmers-market-vegetables | General Health Organics Special Interests

Healthy, frugal winter produce. Does that sound like an oxymoron to you?

There are some standards of healthy eating that cost a whole lot of money, particularly during the colder parts of the year:

  • Eating in-season fruits and vegetables
  • Eating locally
  • Eating 5-10 servings of fruits and vegetables per day
  • Eat organic

Of course, from November through April, there really isn’t much that’s in-season in most of North America, striking a line through the first two options. And these days, who can afford to buy things that are out-of-season? The last time I was at the grocery store, a pint of organic blueberries cost a whopping $6.99.  My kid could mow through that pint in one sitting.

Generally speaking, at this time of year, our options for frugal winter produce are fresh in-season foods, frozen ones, and canned goods. Let’s look at the most budget-friendly choices for the current season.

What fresh produce is in-season in the winter?

Some produce that is in-season during the colder months is overlooked because it is unfamiliar. Here’s a list of some items that are in the store at a reasonable price right now:

  • Beets
  • Bok choy
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac
  • Chard
  • Sunchokes*
  • Kale
  • Leeks
  • Mushrooms
  • Onions
  • Potatoes
  • Parsnips
  • Rutabaga
  • Turnips
  • Winter squash
 *Sunchokes are also known as Jerusalem artichokes.

Of course, the drawback is that some people don’t know what to do with these cold-weather vegetables. Here are some articles that can help:

Learning to cook with what is available, in-season, and frugal can give us a significant advantage. It gives us time to practice working with unfamiliar foods that can be replaced easily and inexpensively. And, of course, it can cut your budget in half.

The Benefits of Frozen Produce

While some folks turn their noses up at anything but fresh, research tells us that frozen food is often as high in vitamin content as fresh. And on occasion, it’s actually even higher. That’s because the food is frozen immediately after harvest, retaining many of the nutrients that are lost over long shipping and storage times.

You definitely aren’t depriving your family of vital, healthy nutrients by using frozen fruit and vegetables. Both can be used in exactly the same way as fresh produce, but remember that frozen vegetables have often been blanched and will cook much faster than fresh. If you prefer your vegetables to be al dente, adjust your cooking times accordingly.

Frozen fruits, when thawed, can be a little bit mushy, so here are a few ways to make them more palatable:

  • Add them to smoothies
  • Use them in baked goods
  • My kids have always enjoyed eating fruit straight from the freezer – they called them “fruitsicles” when they were younger.
  • Puree them with yogurt for a healthy treat that is almost like ice cream
  • Simmer them in their own juices (or with a little red or white grape juice) to make a topping for waffles, pancakes, or French toast

How to prepare canned fruits and vegetables so they taste delicious

Of all the ways to eat out of season produce, canned has to be my least favorite, especially for vegetables. And this probably sounds strange for someone who just wrote a new canning book.

For preppers, canned fruits and vegetables can be a mainstay of food storage. It’s easy to do ourselves, and the jars aren’t reliant on the grid. You can often pick up very inexpensive canned fruits and vegetables at the store to add to your stockpile, and those can last for several years in a cool dark place.

But, most of you are thinking, “Yuck.”

Don’t despair. There are lots of ways to eat these canned foods that will have your tastebuds singing. And wouldn’t it be better to find simple ways to make them more palatable before a crisis occurs?

First, remember that canned goods are already cooked and adjust your cooking times accordingly – we are reheating rather than cooking.

The biggest complaint about canned produce is the “mushability” factor. Here are some tasty ways to get around it:

  • Add them to casseroles
  • Add them to soups – they hold up better in the slow cooker than frozen vegetables do
  • Any canned vegetables you have can be pureed and made into a creamy soup – top with cheese and serve with a hearty bread
  • Canned potatoes can be fried up with onions, mushrooms, and peppers and topped with cheese.Pop them in the oven for 10 minutes to melt and brown the cheese for a tasty casserole
  • Use them in shepherd’s pie (adapt Martha’s recipe by using drained, canned vegetables instead of frozen.)
  • Canned tomatoes can be the backbone of many delicious sauces and soups – I like to use a combo of crushed and diced
  • Drain the canned veggies well and put them in a buttery, sizzling, hot skillet for just a couple of minutes to brown them up quickly. Sometimes the addition of just a teeny amount of brown sugar and salt can give them a quick caramelized finish.
  • Puree canned carrots for use in baked goods.
  • Canned fruit often tastes better chilled. You can put it outside during a power outage or in the fridge if the power is on.
  • Add canned fruit to smoothies.
  • Simmer canned fruit in its own syrup (you may need to thicken it a little with some flour) and top French toast, waffles, or pancakes with it.
  • You can make a delicious Mexican soup with canned corn, black beans, and a diced tomato and chili pepper mixture (known in the south as Ro-Tel.) Puree half of the tomato mixture, then add all of the ingredients to a pot (including the canning liquid.) Season to taste with chili powder and cumin. Cook until the liquid has reduced to the desired consistency.

Of course, if you are one of the people who likes canned produce you are in luck – you can make cheap winter meals without feeling deprived. For the rest of us, all we need is a little imagination to make some cheap meals and get some crisis management practice this winter.

In case you aren’t convinced here are a few more ideas for cooking with canned foods.

What are your favorite, frugal ways with food in the winter?

I want to hear how you cook when you can’t pick up fresh salad veggies in the backyard or at your closest farmer’s market. Share your favorites in the comments section below!


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The post The Cheapskate’s Guide to Healthy, Frugal Winter Produce appeared first on The Sleuth Journal.


Source: Alternative news journal

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Superfood Smoothie Recipe with Pineapple and Cucumber

Superfood Smoothie Recipe with Pineapple and Cucumber | green-smoothie | Organics Sleuth Journal Special Interests

This superfood smoothie is sweet, tart, and refreshing. It’s the perfect way to start your day, especially if you’re trying a new diet or performing a cleanse. With just five ingredients, this recipe is a breeze to whip up in the morning. And, it’s best with fresh pineapple. If you’ve never cut a whole pineapple, don’t be intimidated. With the pineapple upright, use a sharp chef’s knife and shear off the rough, outer peel. Then, cut the fruit into slices or chunks.

Pineapple is a nutrient powerhouse. A single fruit contains over 400 grams of the powerful antioxidant vitamin C,[1] as well as the phytonutrient bromelain. Bromelain is an enzyme that offers many benefits. It soothes irritation, promotes systemic function, supports the immune system, and may encourage normal cell development.[2,3]

Coconut water has enjoyed a lot of positive attention the last few years. One of the most impressive characteristics of coconut water is that it is as good, if not better, than plain water for rehydrating after exercise. In fact, some studies report that coconut water is more palatable and easy on the stomach than plain water.[4]

The lemon juice takes the nutritional profile of this recipe to the next level. Lemon juice is useful for at-home detoxing and research suggests that it supports normal liver and kidney function.[5] In fact, adding lemon juice to smoothies or water is one of the easiest and most effective strategies for supporting normal kidney function. Limonin, a phytonutrient found in lemons, soothes irritated tissue and reduces oxidative stress.[5] Lemons are a significantly better source of citric acid than other citrus fruits.[6]

Finally, cucumber is a hydrating and detox-promoting vegetable that adds a delicious, refreshing kick that balances out the sweetness of the other ingredients.

Superfood Smoothie with Pineapple and Cucumber

  • Prep Time: 5 minutes
  • Yields: 3-4 servings

EquipmentSuperfood Smoothie Recipe with Pineapple and Cucumber | Screen-Shot-2017-02-09-at-5.36.45-PM-265x300 | Organics Sleuth Journal Special Interests

  • Blender

Ingredients

  • 1 medium pineapple, peeled, cored, and cut into chunks
  • 1 medium cucumber, peeled (the peel can be left on if the cucumber is unwaxed)
  • 8 ounces coconut water or plain water
  • 1/4 cup lemon juice
  • Raw maple syrup to taste

Directions

  1. Combine all ingredients in a high-speed blender and process until completely smooth.
  2. Check the flavor, add raw maple syrup for desired sweetness.
  3. Serve at room temperature or over ice.

What functional foods or secret ingredients do you add to your smoothies? Leave a comment below and share your tips with us!

 

 

References (6)
  1. “Pineapple, raw, all varieties nutrition facts & calories.” Nutrition Data. 2014. Web. 6 Jan. 2017.
  2. Bhui, K, et al. “Pineapple Bromelain Induces Autophagy, Facilitating Apoptotic Response in Mammary Carcinoma Cells.” BioFactors (Oxford, England). 36.6 (2010): 474–82. Web. 6 Jan. 2017.
  3. “A Guide to Integrative Oncology for Clinicians.” University of Washington. 2008. Web. 6 Jan. 2017.
  4. Saat, M, et al. “Rehydration After Exercise with Fresh Young Coconut Water, Carbohydrate-Electrolyte Beverage and Plain Water.” Journal of physiological anthropology and applied human science. 21.2 (2002): 93–104. Web. 6 Jan. 2017.
  5. Mahmoud, MF, et al. “Hepatoprotective Effect of Limonin, a Natural Limonoid from the Seed of Citrus Aurantium Var. Bigaradia, on D-Galactosamine-Induced Liver Injury in Rats.” Naunyn-Schmiedeberg’s archives of pharmacology. 387.3 (2013): 251–61. Web. 6 Jan. 2017.
  6. Penniston, Kristina. “Citric Acid and Kidney Stones.” N.p.: University of Wisconsin-Madison, 2007. Web. 6 Jan. 2017.

 

 

 


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The post Superfood Smoothie Recipe with Pineapple and Cucumber appeared first on The Sleuth Journal.


Source: Alternative news journal

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