Health. Beauty. Wellness. By You | Toujis
Did you know your skin’s appearance reflects the health of your gut and digestive system? If it’s looking lackluster and you seem to be doing everything right (i.e. eating a vitamin-rich diet, sleeping at least 6-8 hours per night, properly cleansing and moisturizing, drinking plenty of water, and protecting it from sun damage), a leaky gut might be the cause……
Long before the USDA founded the National Organic Program, there was Demeter, a non-profit organization dedicated to Biodynamic farming.
Background
In 1924, Austrian scientist and philosopher Rudolf Steiner gave a series of lectures to European farmers. Industrialization had transformed farming around the world, introducing new practices like the use of chemical pesticides, antibiotics, and synthetic fertilizers. Farmers grew increasingly concerned with their declining crop vitality, seed virility, and animal health and looked to Steiner’s agricultural course for guidance.
Steiner’s conclusion: we should think of farms as living organisms–self contained, self-sustaining, in sync with nature’s cycles, and solely responsible for creating and maintaining their own health and vitality. He believed the more industrialized model of farming was unsustainable because its methods were destructive to the environment. By focusing on self-sustainbility, Biodynamic farms would reduce dependence on mining of the earth’s natural resources….
Tea is pretty much perfect. Here’s why…
There are countless varieties of tea, so it’s guaranteed you’ll find one to delight your unique palate. All tea actually comes from the same plant, called Camellia Sinensis. After harvesting the plant, its leaves begin to wilt and oxidize….
“First off, I have my parents to thank for pointing me in the right direction. My family vacations often involved spending the week on a small Caribbean island, eating nothing but raw foods and watermelon. My father was (and still is) a part-time practitioner of Natural Hygiene – concerned with proper food combining, acid & alkaline and the consumption of mainly raw fruits, vegetables, nuts seeds and sprouts. And then there is the other 50 weeks of the year when he practices the Standard American Diet. And so it goes, the ideal vs. the reality. But if I’ve learned anything from my own study and practice of Macrobiotics, it’s that there is not one clear path; there is not one “right way”, no “ideal diet”. Everything changes. Always.
Flexibility is key. Life is a long and winding road over an ever-changing terrain.. and you gotta pack the right shoes. Meaning, you need to equip yourself with the right tools, like a pair of sturdy, well-broken in hiking boots, and a working knowledge of the Order of the Universe: the fundamental tenets of Macrobiotics; the Zen philosophy that keeps me from totally and completely losing it….
Cooking with nonstick cookware
Nonstick cookware contains dangerous chemicals, including perfluorocarbons (PFCs), which studies have linked to cancer, liver damage, developmental problems, and even early menopause. When heated to high temperatures, PFCs are released into the air and we ingest the fumes. We also ingest PFCs through our food if the nonstick coating is scratched. Typically, nonstick cookware is made from aluminum that is coated with a “non-stick” fluoropolymer-based substance.
Hazards of cooking with aluminum
Scientific studies have shown that people who cook with aluminum saucepans and utensils have higher chance of developing Alzheimer’s because the aluminum (not only in the food, but also as a vapour coming off a hot saucepan) enters the bloodstream and eventually makes its way into the blood supply of the brain. There, it is absorbed into the cerebrospinal fluid and causes amyloidal plaques (deposits of aluminum silicate) within the brain tissue that dramatically inhibit certain cells critical to memory and learning. These plaques can eventually lead to Alzheimer’s and other conditions causing mental impairment.
– Dr. Joshi’s Holistic Detox
Here’s the great news……
“The meal that I most commonly prepare for myself and my family is what I call a ‘super salad’. I don’t have a fixed recipe for it. Rather, I work with what I have available at the time of preparation. I mix every single veggie that I have in my fridge. All kinds of greens (butter lettuce, romaine, arugula, spinach, kale, sprouts), plus cucumbers, avocado, tomatoes, broccoli and grated carrots. Then I dress it with olive oil, lemon, apple cider vinegar, sea salt, nutritional yeast and spirulina.”…
Here’s a little information directly from the FDA regarding the difference between natural and organic products:
What is ‘Natural’?
The term “natural” applies broadly to foods that are minimally processed and free of synthetic preservatives; artificial sweeteners, colors, flavors and other artificial additives; growth hormones; antibiotics; hydrogenated oils; stabilizers; and emulsifiers. Most foods labeled natural are not subject to government controls beyond the regulations and health codes that apply to all foods. Exceptions include meat and poultry. The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) requires these to be free of artificial colors, flavors, sweeteners, preservatives and ingredients that do not occur naturally in the food.
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