Thursday, 31 October 2013

Iron In Plant Foods

Many individuals are concerned that they will not get enough iron when they start to eat a plant based diet. The truth in the matter is that iron is prevalent in a wide variety of plant foods. In fact, an individual who properly consumes a plant-based diet gets just as much iron as individuals who do not eat plant-based!

Iron is a trace element which is needed by the body for the formation of blood. More than half of the iron found in our blood is in the form of haemoglobin (the red pigment in blood). Haemoglobin helps transport oxygen from the lungs to our tissues, and plays a role in activating enzymatic reactions and is necessary for collagen synthesis. It is also needed for regulation of cell growth and is required for good cognition and behaviour.

What about heme and non-heme iron?
I find a lot of people are confused about the difference between heme and non-heme iron. Heme iron is the iron found in animal proteins (meat, fish, poultry, eggs, dairy), and is more readily absorbed by the body than non-heme iron (an iron form found in plant foods). It is also important to recognize that the human body has no mechanism to rid itself of excess iron, and thus our bodies evolved to tightly regulate the absorption of iron (1).

When our iron stores are low, iron absorption is boosted to the intestines, and when our iron stores arehigh, iron absorption is blocked in the intestines. This mechanism only works with non-heme iron! When we consume animal products and are receiving heme-iron as our main iron source, our bodies can no longer regulate this iron intake (2). When we consume too much heme-iron (remember, heme-iron is from animal proteins), our intestines cannot regulate the iron influx, and thus, it passes right through the intestinal barrier, leading to a body that is technically considered “Iron Toxic.”

Iron toxicity leads to decreased absorption and utilization of vitamin E, diabetes, gut disturbances, hair loss, increased free radical production (iron is a pro-oxidant (3), which leads to oxidative stress and DNA damage, which can result in cancer, inflammation and worsened arthritis symptoms), liver disease and heart disease.

Non-heme iron and vitamin C:
The heme-iron in meat, as described above, is very readily absorbed into the bloodstream. Non-heme iron requires being released from its food components by the hydrochloric acid and digestive enzyme pepsin in the stomach. Non-heme iron must also be shuttled from the digestive tract into the bloodstream by a protein called transferrin. 

Tannins found in coffee and green, black and some herbal teas can inhibit the absorption of this plant iron, whereas vitamin C is a strong enhancer of plant iron, and can overcome inhibitors in plant foods (inhibitors like tannins in tea and phytates found in legumes and grains). You should avoid the foods that inhibit iron absorption (coffee, cocoa, black, green and herbal teas), and focus on foods that promote iron absorption (high vitamin C foods) when consuming a plant-based meal.

Vitamin C is found in most fruits, with the highest being in citrus fruits. It is also found in green leafy vegetables like broccoli, kale, collards, swiss chard, and brussels sprouts as well as cauliflower and bell peppers (all colours).

Low iron stores are not necessarily unhealthy!

Low iron stores are associated with higher glucose tolerance and might help prevent diabetes (4). High iron stores have also been linked to cancer and heart disease (5).

How much Iron do you need? 
Women need around 8-18mg of iron (depending on menstrual cycle – if cycling through menses, women should consume on the higher end of the spectrum), and men need around 8-11mg of iron, daily. Pregnant women should consume up to 30mg of iron daily.

Plant-based foods high in non-heme iron:
Here is a short list (including but definitely not limited to) of plant foods rich in iron! Be sure to combine these foods with a vitamin C containing plant food of your choice to help increase absorption!

1. Pumpkin seeds: 2 tbsp. = 8.6 mg
2. Spinach: 1 cup = 6.4 mg
3. Pine nuts: 2 tbsp. = 5.2 mg
4. Hemp seeds: 4.7 mg per 100 grams
5. Swiss chard: 1 cup = 4 mg
6. Figs: 10 figs = 4 mg
7. Sunflower seeds: 2 tbsp. = 3.8 mg
8. Parsley: 1 cup = 3.7 mg
9. Tomatoes: 1 cup = 3.4 mg
10. Coconut: 3.4 mg per 100 grams
11. Potatoes: 1 large = 3.2 mg
12. Beets & Beet greens: 1 cup = 2.7 mg
13. Sweet peas: 1 cup = 2.5 mg
14. Chia seeds: 1 oz. = 2.2 mg
15. Almonds: 2 tbsp. = 2 mg
16. Sprouts: 1 cup = 2 mg
17. Apricots: 10 apricots = 2 mg
18. Bok choy: 1 cup = 1.8 mg
19. Collards: 1 cup = 1.5 mg
20. Kale: 1 cup = 1.2 mg
21. Grapes: 1 cup = 1.2 mg
22. Broccoli: 1 cup = 1.1 mg
23. Avocado: 1 avocado = 1 mg
24. Brussels sprouts: 1 cup = 0.9 mg
25. Bananas: 1 banana = 0.5 mg

Click The Image BELOW For A Print-out PDF Version of Iron in Plant Foods! 

Wednesday, 30 October 2013

Are Human Animals Natural Meat Eaters?

FDA Approves Depressant Drug For The Annoyingly Cheerful

Made by Pfizer, Despondex is the first drug designed to treat the symptoms of excessive perkiness.

Top 10 Ways To Cook Kale

My body has been deprived of leafy greens this summer. It has been so hot here in Nashville, that no greens stood a chance to grow in the blazing heat. Last week, I saw a familiar friend at the Market – KALE! I couldn’t believe it. For me this marked the end of the summer, and the promise of cooler temperatures to come.
So I over zealously bought 5 bunches, which set me back about $15. I didn’t care, I had kale.
Once I got home I realized that I couldn’t really fit all 5 bunches in my refrigerator, so I needed to deal with it in the next day or so. So I decided to make up a big batch of kale pesto that I could freeze. (Recipe)
After receiving lots of messages via twitter about what else people could do with kale, I figured I’d better help ya’ll out and offer a few ways to prepare it. It’s no secret that kale is one of nature’s super foods, and getting it into your diet is worth the effort.
 10 Ways to Prepare Kale
  1. Kale Chips – This simple preparation of kale will have you begging for more. A crispy salty treat that is better than popcorn or potato chips.
  2. Kale Pesto – More flavorful than basil pesto, this is a great addition to pizza, pasta, or in an omelet.
  3. Sauteed Kale – For a hearty side dish, this is a classic preparation. I saute onions and garlic before I add the kale, and add a couple dashes of hot sauce for an added kick.
  4. Kale Quiche – You can substitute any spinach quiche with kale and it offers the same great taste with the added health benefits.
  5. Kale Soup – A classic kale soup is made with white beans and ham or sausage, however I like this recipe of using acorn squash and kale to create a sweet and savory winter favorite.
  6. Kale Lasagna – The perfect “make ahead” recipe for a hearty dinner is a dish the whole family can enjoy.
  7. Kale Juice – If you own a juicer, kale is quite possibly the healthiest thing to juice. Mix it with apples, carrot and a little lemon for a drink that is better for you than liquid gold.
  8. Kale Slaw – You can substitute raw kale for raw cabbage in this recipe.
  9. Kale Pasta – One of my favorite ingredients to add to pasta. Goes with just about anything from spaghetti to sausage pasta to baked macaroni and cheese.
  10. Kale Pizza – One of the joys I’ve found with eating seasonally is changing up my grilled pizza toppings. One of my favorite combinations is sauteed kale, caramelized onions, strong white cheeses, and some crispy bacon.
Overall, kale is a delicious and hearty green. Treat it like spinach and you can substitute it in just about any recipe. Experiment and enjoy!

How to make Kale Chips

Tuesday, 29 October 2013

Microwave Dangers: What You Need To Know

The first time I became skeptical of microwave ovens was when I conducted a small experiment by myself comparing the growth of plants (from seedlings) watered with regular distilled water vs. water that had been microwaved. Much to my surprise those plants that had been watered with microwaved water did not grow, or grew very poorly. Those watered with distilled water flourished, just as the rest of the plants in my house normally had. This experiment has not only been confirmed by myself, but many others as well (a simple google search will bring up numerous reports of microwaved water being quite un-suiting to grow plants with).

So what happens to the water when it is microwaved? If such an effect occurs with plants, then why are we consuming foods that are microwaved? Can our bodies even utilize the nutrients in foods that have been microwaved?

A microwave oven creates radio waves at frequencies of around 2.45 GHz. As with other wave types, a radio wave is a type of electromagnetic radiation. When matter is heated in the microwave the atoms and molecules vibrate quickly to generate kinetic energy (or heat), such as they would on the stove or in the oven. The only difference here is that microwaves have very strong electric fields. Electric fields have the ability to stretch molecules, as well as separate their charges so that the atoms lose an electron (ionization).

Electric fields in microwave ovens cause electric current to flow into food, which then has the ability to rearrange the atoms in your food, changing the molecular structure (ionization). This is one of the reasons why microwave ovens have the capability to destroy essential nutrients in your food as compared to cooking on the stove. Ionizing (displacing single electrons) is what has the ability to form free radicals in your food. Free radicals are harmful to our body and one of the major culprits in cancer formation.

Microwaved meats cause the formation of d-Nitrosodienthanolamines (1), a well-known carcinogen, as well as turning plant alkaloids from microwaved vegetables into carcinogenic matter that should not be consumed by humans (or any animal for that matter). In addition, microwaves lower nutrient content of foods by as much as 60 to 90% – in a study by Russian researchers, they found that there was marked decrease in the bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropic factors in microwaved foods. Another study published in November 2003 found that microwaved broccoli in a little bit of water lost up to 97% of its beneficial antioxidants compared to steamed broccoli (stove-top) which lost only 11% antioxidants (2).

In 1992, Richard Quan and colleagues took freshly frozen human milk samples and microwaved them for over 30 seconds at different temperatures. They found that the milk heated at high temperatures (98ºC) had lost nearly all of it’s resistance to contamination, and when exposed to E.coli, became infected 18 times faster than unheated breast milk. Even milk heated at low temperatures (25ºC) had a chance at becoming infected five times faster by E.coli than unheated breast milk (3).

In 1989, Dr. Hans-Ulrich Hertel, a Swiss food scientist conducted a study to examine and research the effects of microwaved food on humans. He recruited nine people, including himself, and alternately exposed them to microwaved and conventionally cooked food from organic sources. Before consuming these foods, a sample of blood was drawn, as well as at certain intervals after eating.
They found that after microwaved food consumption there was a dramatic reduction of all blood hemoglobin and cholesterol values (both good (HDL) and bad (LDL)), and that LDL cholesterol levels were slightly more elevated relative to HDL cholesterol levels. In addition, lymphocyte (white blood cell) activity was considerably reduced after ingesting microwaved foods, compared to foods that had been conventionally cooked. When the blood of those who consumed microwaved foods was exposed to bacteria, the bacteria flourished, whereas blood from those who did not consume microwaved foods had much lower bacterial count. This suggests that the energy from microwaved foods has the ability to be passed onto those who consume the food (4).

Sources: Live Love Fruit

(1) Lee, L. “Health effects of microwave radiation – microwave ovens.”
(2) Vallejo, F., Tomas-Barberan, F. A., & Garcia-Viguera, C. “Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking.”
(3) Quan, R., Yang, C., Rubinstein, S., Lewiston, N., Sunshine, P., Stevenson, D., & Kerner, J. (1992) Effets of microwave radiation on anti-infective factors in human milk. Pediatrics, 89, 667-669.
(4) Wayne, A., & Newell, L. “The hidden hazards of microwave cooking.”

Sunday, 27 October 2013

How Yoga Can Save Our Schools ~ Michele Bickley

Author Michele Bickley

More than ever, kids (and teachers) are in desperate need for yoga to be integrated into their school day.

Not to sound dramatic, but we are in a state of national crisis when it comes to education. School is a different animal than it was when we were kids. Most schools have become a robotic experience of teaching standardized test preparations. Classroom teachers have had their teaching creativity sucked out of their curriculum. And kids are stuck inside at a desk with little physical activity or room for self-expression, faced with rising violence and bullying all around them.
I don’t say this as an outsider looking in.
I was a Los Angeles public school teacher. I was a part of the “system” and saw first hand how it was nearly impossible to get anything accomplished because of all the regulations and state standards. Some of the very things that were created to help the system are actually hurting it.
After I experienced a couple years of complete exhaustion and frustration, I co-founded a company and re-entered the public school system as an independent contractor. Then, for more than a decade, I taught yoga and dance in hundreds of Los Angeles public schools and worked with thousands of students and their teachers.
With all of my hands-on involvement in schools, I can tell you that I am quite nervous about putting my own children into this system.
It is in need of a major overhaul.
It is so inundated with top down policy that perhaps, if our schools are going to change, it needs to come from the inside out. We need grassroots action and we need it now.
Even if you don’t have children, this is an issue to pay attention to because this is the future of our planet that we are talking about. The glimmer of hope is this: I saw over and over again, day after day, with thousands of students, that yoga can help our schools and kids. Let me say that again: yoga can help and it can help on multiple levels. And if you are in anyway connected to the world of yoga or know someone that is, you can be part of creating that change.
One study (Benson, H. et al, 2000) suggests that middle school students exposed to a ‘relaxation response curriculum’ had better work habits, cooperation, attendance and higher G.P.A.s than their counterparts.
Some benefits of teaching yoga in schools include:

Mental benefits

  • Increases focus and attention span by calming central nervous system
  • Cognitive functions improve (memory, learning efficiency, depth perception)
  • Aids and supports in teaching core curriculum by providing kinesthetic learning
  • Stimulates left and right brain
  • Teaches anatomy and physiology experientially

Physical benefits

  • Develops strong and healthy bodies and addresses rising obesity levels
  • Reduces stress. Cortisol, the “stress hormone,” is reduced after only one class
  • Psychomotor functions improve
  • Strengthens and balances skeletal, muscular, nervous and endocrine systems

Emotional benefits

  • Increases self-esteem and confidence (no competition, process oriented)
  • Increase in self-acceptance and social adjustment
  • Decreases hostility, depression, and anxiety
  • Increases awareness of self and others
  • Encourages respect and kindness

Yoga and creative expression

  • Fosters creativity and self-expression
  • Enhances imagination
  • Encourages out-of-the-box thinking and higher level thinking skills
These are not small things! And, if this sounds too good to be true, there are studies out the wazoo and science for days to support these findings (see k-12yoga.orgGrowing Minds TodayYoga
Before I go any further, let me dispel any notion that you may have heard about yoga bringing religion into schools. In all of my experience teaching yoga in the schools and working with many other organizations and people that do the same, there has never once been a religious aspect involved. It is very simple to focus on the physical practice, breathing techniques, and universal core values that are an extension of the existing school curriculum.
If you somehow missed the controversy about the Ashtanga based yoga program in Encinitas schools this year, what you need to know is that the judge ruled “that, even though yoga dates back to 1500 B.C. and has its roots in Hinduism, the EUSD came up with a curriculum for its 30-minute yoga classes that emphasizes respect, proper breathing and posture,” per channel ten, ABC News. So, let’s move on.
Getting practical, how do we add yoga into an already jam-packed school day? The good news is that yoga can support and enhance almost everything that is already a part of the school day.
The obvious way is in physical education (P.E.) class—if a school is lucky enough to still have a P.E. program, as many have been cut from the budget. Even if this has been the case, there is usually some point in the week when children are required to get some kind of exercise, and yoga can be done at that time in a way that emphasizes increased heart rate, building strength, flexibility, and learning balance.
One of my fifth graders said, “I used to hate P.E., but now that we are doing yoga, I can’t wait to come!” I can’t count the number of teachers that told me how much their students look forward to exercising when it is presented via yoga.
Yoga can also be part of an arts program through creative movement or dance. Lessons can start as simple as doing “Freeze Dance,” holding a yoga pose when the music stops, and making the pose dance through space when the music starts.
Yoga can also be added into the regular core curriculum as a kinesthetic learning tool. We all learn in different ways.Howard Gardner’s Multiple Intelligence Theory offers eight ways people learn: Musical, Visual, Verbal, Logical, Bodily (Kinesthetic), Interpersonal, Intrapersonal and Naturalistic. There are always children in a class that need movement to help them understand a concept or idea. If a teacher is willing to get creative, yoga poses can be a part of teaching (math concepts, science, history).
“If a child is not learning the way you are teaching, then you must teach in the way the child learns.” ~ Dr. Rita Dunn.
I’ve seen it again and again: the child that was sadly labelled “not so bright” came alive when we used yoga and movement to teach a core subject. I understand that to some this may sound abstract (and it is) and maybe even dismissed as impossible. But it’s as simple as trying it and witnessing results.
On the daily news, we see horror stories of schools faced with rising violence, bullying, disruptions. Now imagine this: a peaceful classroom. I have seen it!
Teachers can use breath work to help students control harsh impulses and even resolve conflict.
Yoga can be used to elevate classroom management and create an optimum learning environment. Each pose and style of breathing serves a different function that can support different needs throughout the school day. Here are some suggestions for using yoga in the classroom:
Before tests try seated forward folds, twists, and side stretches with long deep breaths will calm nerves and allow students to become aware of their breath and body, cultivating relaxation and focus. Personally I used to be a nervous nellie during tests (stomach aches, anxiety), so it’s beyond rewarding to hear students say, “Yoga helped me relax so much before my test. I did great!”
In the morning do sun salutations (add an empowering poem for younger kids and make up the poem as a class!). This will awaken the senses, start the day on a positive note, and establish a sense of community within the class.
Here is an example of a ‘Sun Poem’:
1.      Mountain Pose and reach arms up “I reach for my dreams”
2.      Swan Dive “I dive into them”
3.      Half Stretch “I lead with courage”
4.      Rag Doll “I am relaxed”
5.      Reach arms out and lift torso up “I reach for the stars”
6.      Mountain, one hand on top of the other on chest “My heart and mind are open”
During core curriculum, add kinesthetic learning using Tree Pose, Eagle, Triangle, and creative movement that applies to a story or poem. Bring the learning into the body and process in a more effective way. Yoga easily connects to anything related to nature.
During transition times (after lunch and recess), use poses such as forward folds and exhaling breaths to settle energy and cool down the mind and body.
During fatigue times, energize and awaken the body and mind with heart openers and inhale-focused breathing.
One does not have to be an expert to do yoga in school; students want the same things that we do. They want to be seen. They want to be heard. They want connection. They want to feel joyful, authentic and peaceful.
Yoga provides this.
We don’t even need a special space to do the yoga: just a regular ol’ classroom, desks and chairs as props.
I’ve never felt more peace than during the teaching of a yoga class (sometimes with 60 elementary age kids at once) when we take a moment after some poses to sit down, close our eyes, listen to our breath, and see how still we can become. If I didn’t experience it, I would have never believed it was possible. A room packed with kids, all breathing together and feeling that amazing moment of calm that comes from pausing.
We all need moments to process what we have learned. Moments to decompress. Moments to choose to relax. Moments to just breathe. I’ve had classroom teachers come up to me after a class and say, “I have never seen anything like that.”
That is the yoga.
So, this call is for all yoga teachers, all yoga practitioners, and all people that know someone who loves yoga! One doesn’t need to be a yoga teacher to share yoga. Kids yoga is about making natural shapes with the body, not about technique. It’s about fun and play. Kids inherently love it. It’s an extension of their natural state of being.
When a child is taught yoga, it quickly becomes their favourite part of the day.
I don’t know of anything else that can have such a profound impact and can so easily be implemented into an existing curriculum. At the very basic level, when a student learns that a deep breath makes them feel peaceful, they begin to self regulate and process the busy world around them in a healthy way.
It starts with our children. Imagine a better world.
“The yoga poses make me feel peaceful and relaxed. They help me to focus. I found my centered power.”  ~ Nick, 8 years old.

Like elephant yoga on Facebook.

Assist Ed: Renée Picard/Ed: Sara Crolick

Original Source: Elephant Journal

Michele Bickley is a yogini on a mission to make yoga accessible to real people. She grew up as a dancer in Baltimore and then lived in Southern California for more than a decade. Gratefully, it was there she discovered how yoga can tap into the sunlight of the spirit. She created the Yoga for the Classroom DVD, positively reviewed by Yoga Journal. In 2002, Michele co-founded Muv Dance and Yoga, an innovative arts organization that brought Yoga and Dance to hundreds of LA public schools, creating spaces for children to shine. She currently lives in Ellicott City, Merry-land where she is a local community activist and yoga teacher at GoGo Guru. Michele experiences daily inspiration from her two sparkling children and her musician husband, Colamiles. You can connect with her on Facebook, her website,instagram, and twitter.

Saturday, 26 October 2013

Headache reliever drink

  • Sometimes the best cures are in our kitchen.
    This drink is purely hydrating and will help alleviate your headache symptoms.
  • The main cause for headaches is dehydration.
    It will also aid in flushing away toxins from your body while alkalizing it.
    Try to use use fresh and organic ingredients.
    Acidic foods such as lemons and limes are acidic in their basic state, BUT once metabolized by the body have an alkalizing effect.
  • The lemon will cleanse and detoxify the liver.
  • You will feel better before you know it.

  • Instructions:
    In 1 cup of filtered water:
    Add 1/2 an organic lemon sliced
    1/2 an organic cucumber sliced
  • A bunch of fresh mint leaves
  • Drink 2 to 3 times a day when you have a headache.
    As always: Consult your health practitioner before changing or including anything new to your diet.

Natural Remedies For Radiation Exposure

You might recognize the name Fukushima – just a couple years ago, a massive tsunami hit the nuclear power plants on Fukushima’s coast, which led to major radioactive leaks into the atmosphere and ocean. The government, and regulation authorities told the public “not to worry,” and that the levels of radiation were not harmful – well, they were wrong.

Just a few weeks ago, Japan’s Nuclear Regulation Authority raised the rating of radioactive water leak  from the Fukushima nuclear power plant to Level 3, making this incident much more serious than previously imagined (on an international scale of radioactivity). They upgraded the level from Level 1 (which was initially assigned to a leak of 300 tons of radiation-contaminated water from a tank at the Fukushima plant).

This level of radiation, now labelled as “serious threat” (level 0 being no threat to level 7 being the highest threat) should be taken into consideration, especially when it comes to diet. There are many harmful effects of radiation, and many of them go unnoticed in the body. Even over time, a low level of radiation exposure can lead to major digestive imbalances, blood alterations and destruction of tissue and organ systems at a cellular level. Symptoms may include things such as fatigue, headaches, nausea, scalp issues, and dry/itchy skin – in more extreme cases (aka. if you lived in Fukushima, or within a couple mile radius of the disaster), symptoms may include mood changes, memory problems, brain damage, attention disorders and slowed information processing and psychomotor abilities.

In particular, our circulatory and reproductive systems are incredibly sensitive to any level of radiation – the effect is reduced blood lymphocytes which can lead to higher incidence of body infections (also known as “mild radiation sickness”) – symptoms are often flu-like and can increase your likelihood of developing cancers of the blood (leukaemia and lymphoma) in the future. Long-term radiation exposure can affect our reproductive system, leading to birth defects and still-births (as well as infertility).

Here is a list of 10 foods which can be used to help protect your body against the harmful effects of radiation:

Helps remove heavy metals from the blood stream. It draws lead, uranium and mercury from your organs and blood which helps assist the kidneys in flushing out your system.

Red Beets
Studies have shown that beets can help aid the body in rebuilding damaged haemoglobin. With radiation exposure, haemoglobin gets broken down, so it is important to protect our blood systems at all costs. Eating beets has actually been found to help absorb and detox radioactive isotopes in studies with animals.

Dandelion is an amazing plant! Most of us don’t think twice when we rip them out of our lawns because they are considered “weeds” and not “aesthetically pleasing” but these plants are detox miracles. It helps keep free radicals at bay and ensures a healthy functioning liver (which ensures that toxins are properly eliminated from the body).

Apples & Sunflower Seeds
Apples and sunflower seeds contain high levels of pectin which helps to bind and remove radioactive residues from the body. Particularly, these two foods protect against caesium-137 which collects in the endocrine glands, pancreas, thymus and heart. Caesium-137 emits gamma rays, as well as beta rays which are incredibly toxic to the cells in our body. Consuming plenty of apples, and a healthy amount of sunflower seeds is a perfect snack addition to your day, and can help protect your body from radiation.

Burdock Root
This root helps remove radioactive isotopes from the body! Consuming 1-4 ounces (120-300 grams) of fresh burdock root, whether lightly cooked in a tea infusion or juiced using a juicer (this is the best method, because raw is always best – enzymes are not destroyed) can help reverse and prevent the DNA damage done by radiation.

Leafy Greens
All greens contain the molecule chlorophyll which is incredibly alkaline and helps provide protection from radiation damage. Since the early 1950s, studies have proven the miraculous effects of chlorophyll and radiation. These effects are even greater when darker green vegetables like mustard greens, and alfalfa leaves as well as kale and collards are used. Consuming two or more green vegetables together gives the greatest radiation resistance.

Glucosides in buckwheat can help protect from radiation exposure, if consumed before radiation exposure has occurred. Cereal grasses help to cleanse our bodies of radiation in a similar way that other green foods do like leafy greens (rich in chlorophyll) and blue-green algae.

A great way to protect and treat yourself from radiation is ginseng! Ginseng’s ability to help heal radiation damage is still being studied, but preliminary studies have pointed to the conclusion that it is a wonderful healing agent for any type of radiation exposure. Consuming between 100 to 200mg of ginseng twice per day was found to help speed up recovery of individuals exposed to radiation (healing of bone marrow, skin, internal organs and blood cells).

Compounds in rosemary fight against the mutagenic effects of radiation. Studies have shown that the carnosic acid and carnosol found in rosemary allows it to provide this anti-mutagenic effect. As well, rosemary was found in another study to be 3.34 times better at protecting against radiation effects than a variety of other compounds studied.

Sources: Live Love Fruit

Related Articles:

Radioactive Levels at Fukushima Jump 9000% in 3 Days

Friday, 25 October 2013

Thousands of Dogs Have Been Poisoned, FDA Fails to Issue Recall

Thousands of family dogs across the USA have been sickened by pet jerky treats made in China, and nearly 600 dogs have died. The FDA has issued a warning over the deadly jerky treats but has not forced any sort of product recall.
So far, the cause of the fatalities remains a mystery. The FDA says it has tested jerky treats for heavy metals, pesticides, antibiotics, chemicals and even Salmonella but cannot find the cause. The agency is warning pet owners to watch their pets for symptoms of poisoning which may include “decreased appetite, decreased activity, vomiting, diarrhea (sometimes with blood or mucus), increased water consumption and / or increased urination.”
Click here to view the FDA’s fact sheet on contaminated jerky treats.
According to USA Today, the deadly jerky treats “come mostly from China,” and the number of dogs sickened or killed by these treats has been rising all year.
The treats causing this epidemic of death, says USA Today, are “made of chicken, duck, sweet potatoes or dried fruit.”


Most consumers do not fully realize that pet treats do NOT have to list their country of origin. Many pet treats are highly deceptive on their packaging, sometimes showing a logo of the continental USA and claiming to be “made with beef from the USA” even though the treats themselves are manufactured in China using toxic chemicals.

The FDA has not issued a recall on the brands it suspects are causing these deaths. This is one of the problems with the agency: it already knows which products are killing dogs, but it has so far failed to release that information to the public. As a result, as more and more people learn about this, all pet treat manufacturers will suffer because consumers will shun the entire product category.
In truth, there are perfectly healthy, safe and even nutritious pet treats made in the USA and other countries, yet due to a lack of labeling laws, it is virtually impossible for consumers to know which country the pet treats they buy are coming from.

This is why we need stronger labeling requirements that mandate the disclosure of things like country of origin, GMOs and even heavy metals contamination. Currently none of these things have to be listed on the label.
Even those of us who believe in smaller government recognize the important role of government in enforcing a “level playing field” through honest labeling. Only with this information can consumers make informed decisions about what they wish to buy (or avoid buying).
Until that happens, countless more dogs, cats and even our own children will die from contaminated food products. These are deaths that could have been avoided if we only had honest labeling laws in place that, for starters, clearly list the country of origin. While that regulation is in place for human foods, it does not exist for pet foods.

Wednesday, 23 October 2013

How to grow 100 lb of Potatoes in 4 square feet

Grow a few potato plants, each or in their own wooden box, crib, barrel or wire cage. The container should be about 18x18 inches at the base, about 24-30 inches tall, and able to be gradually filled with soft soil or mulch as the vines grow. Set each container atop a well-prepared fertile soil. Plant one strong seed piece and cover lightly with 4 inches of soil. As the vines grow, gradually fill the container with mellow compost, mulch or soil, but always make sure you don't cover more than one-third of the vine's new growth. With some varieties, the underground stolons which produce potato tubers keep on forming new ones for some time. In containers the yield may be increased 200-3000 percent compared with open-field culture. This is a great way to grow a lot of potatoes in a very limited space. We recommend doing this with Yellow Finn, Indian Pit, Red Pontiac, or the fingerling types. Watering requirements will be greater however, so check the cages or containers frequently in warm weather.

You will need:

  • 6 - 2"x6"x8' *boards
  • 1 - 2"x2"x10' *board
  • 96 - 2½" wood screws
* - You can use pine, cedar, redwood or pressure treated mud sill that has been treated with copper sulfate, which is not toxic to the soil.

Step 1

Cut 2"x2"s into 4 - 33" lengths.
Cut 2"x6"s into 12 - 21" lengths and 12 - 24" lengths.

Step 2 : Assemble as shown in figure 1.

HINT: Pre-drill screw holes in 2"x6"s.

Over prepared soil you will only build your box one board high. Fill with soft soil or mulch and plant seed potatoes 4" deep. As the vines grow approximately 12" above soil add another board and fill with soil being careful not to cover more than 1/3 of the vine. Keep repeating the process until the box is completed as shown.

Step 3 : Harvest Time!

As shown in figure 3 remove screws on bottom board and harvest your oldest potatoes first. Replace soil and boards. Your next harvest will be layer #2 and so on until you reach the top board.

Source :  Irish Eyes Garden Seeds