So herbs are easy to grow, but then what? Your plants will become healthier and stronger with a regular trim, but there is only so much fresh oregano you can throw in this week’s homemade meals. The next step to becoming a full-on homegrown herb enthusiast is drying. It’s very simple, and your profits are long-lasting and bountiful. It’s a great way to save money, and since you grew it, there are no preservatives or additives you may not know about. There are many ways to store herbs so that they retain nutritional value as well as freshness and flavor for year-round use. Even though it isn’t a difficult task, here are some tips and tricks that can help make it a breeze!
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Clogged pores, blackheads, pimples, and moles are a common problem for most of us. Sensitivity of our skin makes it prone to irritation, and if we don’t take proper care of it, it will cause us trouble. Even genetics can be a huge factor in occurrence of skin blemishes.
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I often wonder why people troll sites that are not part of their brainwashed belief system. Not all of them are paid by Big Pharma or Monsanto. Those who blog aggressively against anything that is not part of their dogmatic view have too many “followers” who yip and yap like small dogs following the barks of their bigger alpha dog.
After all, their camp, in this case the cancer camp, is completely and constantly promoted by mainstream media as it focuses on personal stories of brave bald cancer fighters undergoing chemo or radiation therapies. They’re cheered on, then often die from the treatments or their cancer returns in usually a few short years.
Do those of us who encourage natural non-toxic and less expensive solutions to cancer, of which there are many, invade media outlets and publications challenging the efficacy of the treatments being promoted by generating sympathy for those brave bald cancer fighters?
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Despite their popular reputation as meat-eating simpletons, some Neanderthals ate a vegetarian diet and appear to have used natural forms of penicillin and aspirin to treat infections and pain.
Dental plaque was found on the fossilised teeth of Neanderthals who lived in what is now Asturias, Spain, and in Belgium up to 50,000 years ago.
In a startling demonstration of just how astonishing science can be, a team of researchers from Spain, Australia and the UK were able to extract DNA from the plaque that allowed them to tell what the individuals had eaten.
Neanderthals were thought to be enthusiastic meat eaters and an analysis of the remains found in Belgium revealed DNA from woolly rhinoceroses and wild sheep, along with a few mushrooms.
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On the morning of June 30 2017, a federal judge sentenced an Amish man to six years in prison. His crimes: making and selling herbal health products that were not “adequately labeled”, and obstructing a federal agency.
According to TheDailySheeple.com, the farmer, one Samuel A. Girod of Bath County in Kentucky, was convicted last March 13 for growing, manufacturing, and selling herbal supplements without approval from the U.S. Food and Drug Administration (FDA). Moreover, Girod was also charged for threatening a person who attempted to provide relevant information regarding his illegal activities to a grand jury.
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Keto is fantastic, everyone says. It’s a great way to lose weight, improve cognition, and stave off degenerative disease. It may help your performance in the gym and on the track. It could even give Grandpa some respite from Alzheimer’s.
But it’s hell on your thyroid. Right?
Keto detractors and proponents alike often warn that remaining in ketosis will tank your thyroid. The thyroid’s an important gland, exerting major influence over essential systems like fertility, energy, metabolism, body temperature regulation, blood lipids, and general wellness. It controls the metabolic rate of every organ in the body. We want it working well, so this is a major blow to keto—if the criticism holds true. Fortunately, there’s much more to this story.
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From savoring produce at the peak of freshness to meeting the people who grow your food, there are countless reasons to support farmers markets. Here are just a few!
The fruits and vegetables you buy at the farmers market are the freshest and tastiest available. Fruits are allowed to ripen fully in the field and are brought directly to you—no long-distance shipping, no gassing to simulate the ripening process, no sitting for weeks in storage. This food is as real as it gets—fresh from the farm.
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Every condiment or body care product can be replaced with a homemade alternative.
Okay, so it takes a little effort to make these products. You may have to combine a few things and find jars or bottles to hold your… [read]
Food dye in some form or another has been in use since the ancient Egyptians to make food look more appetizing. The first synthetic food color was obtained from bituminous coal and introduced in 1856. Today’s food coloring may be more sophisticated, but big food companies like Kraft, General Mills, Campbell’s Soup Taco Bell, and Chipotle are among the businesses announcing that they will be removing synthetic food dyes from many if not all of their offerings. It’s a move in keeping with the increasing demand for less processed, healthier food options while eating out or at the grocery store.
We’ve been eating them forever, and we’re fine…right? Not so much.
Dyes and colors are controversial, and they have been linked to cancer, allergic reactions, and other health issues. Eating something for a long period of time does not automatically equal healthy or safe. Consumers are turning away from processed foods for health reasons, and labels are the best way to see what’s in your food. Here’s what you should be on the lookout to avoid.
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Eating healthy shouldn’t be complicated. To make it simple, TIME has curated a list of the 50 healthiest foods you should be eating now.
We asked registered dietitian Tina Ruggiero, author of the The Truly Healthy Family Cookbook, to break down why each of these foods is a powerhouse. We also pulled in the nutritional information and asked our friends at Cooking Light to hook us up with some creative recipes to make sure eating these on a regular basis is no-excuses easy.
Many of these foods are grocery store staples, like tomatoes, salmon, onions and oranges, but it’s important to remember why each of these foods are so healthy, and be reminded that they’re easy to make. For example, you can chop a tomato and toss it into a salad, or you can slice up thick wedges and drizzle them with olive oil, salt, and balsamic vinegar. Top them with basil leaves, and you have an entree. You can also check out part II: The 50 (New) Healthiest Foods of All Time, for some more surprising foods you maybe didn’t know were so nutritious, or have never heard of to begin with.
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A young man has been diagnosed with high blood pressure and diabetes four years ago, so he had to take numerous oils to treat his conditions on a daily basis.
However, he decided to treat himself completely naturally and started consuming raw vegetables and fruits and eventually succeeded in restoring his health!
This man found out that he had diabetes completely accidentally, 4 years ago. At the beginning, he started feeling thirsty all the time, and when he went to his doctor, he had already been in a dangerous shock.
It turned out that his sugar level was 29, so his doctor stated that his pancreas was no longer functioning. Namely, this actually meant that he had to take insulin regularly in order to stay alive.
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Basil, crushed garlic and pine nuts may seem like ordinary ingredients, but they combine to form a well-loved Italian sauce — pesto. Derived from the Genoese word “pesta,” meaning “to pound or to crush,” pesto is often used as a pasta sauce, although it can be utilized as a spread, dip or salad dressing as well. Sometimes, pesto can also accompany steak, poultry or fish.1
While the classic Italian recipe is still delicious after all these years, you can surely add variety to boost flavor and nutrition. For example, this homemade pesto recipe adds moringa leaves to the tandem of basil and parsley, making the sauce more vibrant, flavorful and nutritious.
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Most of us have little to no idea how behind-the-scenes forces control the food we buy, and the depth of the corruption involved. Philip Howard, Ph.D., author of “Concentration and Power in the Food System: Who Controls What We Eat?,” studies food system changes, with an emphasis on visualizing these trends.1
“My motivation [for writing the book] was to uncover what’s going on, to help people understand who owns what and all the strategies these dominant firms use to further increase their power,” he says.
His work has been featured by many prominent media outlets, including The New York Times, The Washington Post and Chicago Tribune. He’s an associate professor in the department of community sustainability at Michigan State University and holds a Ph.D. in rural sociology.