As a child I remember my grandmother carrying around a bottle of tiny pills she would drop into her coffee or tea. She said it was better for her than sugar. Used as an artificial sweetener since the late 1800s, those little pills (saccharin) would later carry a warning label that they caused cancer. Since further studies, the FDA removed that label. So my question is, does anyone really know? Personally, I’d rather use a natural sweetener, not one formulated in a chemist’s laboratory. Introducing stevia…

Native to Paraguay, Stevia (Stevia rebaudianais) is an herb said to be up to 300 times sweeter than sugar. It can be used straight from the herb bed, or in a processed form of drops or powder. Not only is it sweet with zero calories, studies have shown its sweet glycosides to have a positive effect on those with blood sugar issues. Although some might complain of an aftertaste when used in drinks, stevia is heat-stable and can be used in baked goods successfully. Let’s look at the different forms.

Loose Leaf

Like any herb, you can buy stevia leaves in the dried form. Or, you can grow it and make your own sweetener. The dried leaves contain about 8-12% of the sweet glycosides and work great to sweeten your iced tea. To make a gallon of tea, I pour about a quart of boiling water over 6 regular-sized tea bags and roughly two tablespoons of stevia leaves. (You will have to experiment with the amount here, to suit your own taste preferences. The longer you steep the tea, the more of an aftertaste the stevia leaves.) After steeping, I strain into my gallon pitcher, and add ice and cold water. Considering the price of evaporated cane juice recently jumped up 50%, using stevia provides quite a savings for a large family drinking sweet tea in the summer.

Concentrated drops

Sold in 2-ounce dropper bottles for around $10, you only need 1-4 drops to sweeten most beverages. For a great substitute to soda, you can add a few drops of flavored stevia extract to water, or even seltzer or soda water. Lara DeHaven, The Texas Homesteader, discusses her struggle to eliminate soft drinks from her diet. As we know, most soft drinks are sweetened with high fructose corn syrup or artificial sweeteners that have adverse effects on our health. Lara’s alternative? Mineral water with flavored stevia drops.

Stevia powder

If you like to bake sweet things, but want to cut back or eliminate the sugar, try stevia powder. Containing 85-95% sweet glycosides, a 25-gram bottle of the powder equals almost 17 pounds of sugar. To substitute in your favorite recipes, you use ½ teaspoon to a tablespoon (depending on the brand and whether it contains fillers) to replace a cup of sugar.

What about you? Have you ever tried using stevia? Please share your experiences in the comments.

References:

http://www.sweetleaf.com/

http://en.wikipedia.org/wiki/Stevia

Photo by Arria Belli

I remember having frequent stomach aches as a small child. Looking back, I believe they probably came from stress and poor diet.

As a teen and young adult, I could eat anything. Seriously. And in large quantities. I lived for a pot of chili, hotter than my family could stand. My friends never understood how I stayed so thin.

Then it happened—pregnancy. Carrying an extra 40 pounds just below my stomach did me in. I couldn’t eat a quantity of anything; and definitely not chili. Subsequent pregnancies—five to be exact—and a couple bouts with Irritable Bowel Syndrome have left my stomach health wanting. However, with proper management and a healthy diet I can, once again, enjoy an occasional bowl of chili.

Before I tell you how I treat my digestive problems, let me say this: chronic heartburn is a symptom that something is wrong. Uncontrolled, it can lead to the burning of the lining of the esophagus, stomach ulcers, or cancer. If you cannot get it under control, see a healthcare professional.

Know your trigger foods—This was the key with the Irritable Bowel Syndrome. Yes, it is initially caused from stress, but then certain foods will aggravate it. I always thought it was my mother, then I realized we always had spaghetti when I asked her to dinner. Turns out tomato sauce, coffee, carbonated beverages, and baked potatoes are my worst triggers. The best way to figure this out is to keep a food diary. When you find yourself having to run to the bathroom before you can finish eating, take note of what’s on the plate.

Eat fermented foods—The enzymes found in things like sauerkraut, pickles, kombucha, and other fermented foods and drinks act as digestive aids in your stomach. Before refrigeration, fermentation was a way to keep foods through the winter. In some cultures, serving these foods at every meal was a way to keep the digestive system healthy.

Take pro-biotics—Many of us are missing the natural flora that should be found in the digestive tract due to antibiotic use. The way to replace that is to take some type of pro-biotic supplement or to eat cultured milk products such as yogurt. Pro-biotic supplements require refrigeration, so don’t waste your money buying them at WalMart or your pharmacy. Go straight to the refrigerator in your local health food store for a quality product.

Take DGL—Studies have shown deglycyrrhizinated licorice as effective, or more so, than prescription drug products in treating peptic ulcers. Taken on an empty stomach about 20 minutes before a meal, the DGL coats the lining of the stomach and promotes healing of the mucosa. If I could only choose one item to treat my stomach, it would be DGL.

Eat small meals—Don’t eat until you are stuffed. When you start to feel full, stop. It is better to eat 4-5 small meals a day than 3 large ones. Also, give your stomach time to digest your food before lying down. That means taking your supper earlier and forgoing that bedtime snack. (This tactic will also help you shed a few pounds.)

Drink apple cider vinegar—Another way I treat my stomach is to drink an apple cider vinegar beverage with my meals. In a cup of warm water, add 2 teaspoons of the vinegar and 2 teaspoons of raw honey.  The vinegar acts as a digestive aid and the honey, while anti-biotic in nature, makes the vinegar more palatable. This combination really does have a pleasant taste.

What about you? What do you do to treat your heartburn and digestive problems? I’d love to hear about it in the comments.

 Photo by Leo Reynolds

Arsenic in apple juice—the breaking news of the past week. Started by Dr. Mehmet Oz, on his popular television program, this controversy has either raised fear and doubt in the minds of parents that regularly give apple juice to their children, or fueled the fire of scoffers who do not really care. When I was asked to look into this matter and write a post on it, I have to admit that I was leaning toward the scoffer camp. But after serious investigation, I find myself taking a totally different stance—that of, “take it seriously, but don’t let it be your burden.” Let me explain.

I first thought it silly. I thought I knew that apple seeds naturally contain arsenic. My oldest son has eaten his apples, core and all, his entire life and he’s still kicking. “What’s the big deal?” I asked. Then after a little reading, I discovered that apples do not have arsenic in them, they have cyanide—an entirely different chemical. So, I kept digging; and here are the facts as I discovered them.

• Arsenic is a semi-metal element that occurs naturally in the earth’s crust.  You can neither taste nor smell it. It is used as a wood preservative, and in the manufacture of paints, dyes, certain drugs, soaps, and some electronic parts. In these manufacturing processes, and in the mining industry, it is released into the environment. Also, as pertinent to this discussion, it has been used extensively as a pesticide from the 1860s. Found to be effective against the codling moth on apple trees, orchards continued its use in the United States until 1988.
• The EPA limit for concentrations of arsenic in drinking water is 10 parts per billion.
• In September, The Dr. Oz Show reported test results of 36 samples from 5 different brands of apple juice purchased in 3 different locations across the country. The independent lab testing these samples found that 10 had higher arsenic levels than allowed in drinking water—up to 23 parts per billion. Dr. Oz also disclosed that 60% of the apple concentrate used in the production of apple juice comes from China—a country that has not yet banned the use of lead-arsenic insecticides.
• The FDA currently allows 23 parts per billion of arsenic in apple juice. However, the agency has never seized apple juice that exceeded that level.
• The FDA criticized Dr. Oz’s lab results because they only report the total arsenic levels, not inorganic arsenic versus organic arsenic. Most scientists agree that inorganic arsenic is toxic and a known carcinogen while organic arsenic is “less toxic.” However, in an appearance on Good Morning America Dr. Oz stated, “(There is) a lot of debate over the safety of organic arsenic; and the body converts organic to some types of inorganic that are very toxic. It is misleading to claim that all organic arsenic is safe.”
• This past Wednesday National Public Radio reported that Consumers Union, publishers of Consumer Reports, tested 88 samples of popular juice brands purchased in grocery stores. Ten percent of the samples contained more than 10 ppb (the legal limit for drinking water). As a result of these tests, Consumers Union asks the FDA to adjust their current standard of 23 ppb to 3 ppb.

And that is where we, the consumers, are left. Waiting, wondering, “What is our government going to decide is best for us?” However, as I reported after watching the movie Food, Inc., our government is not the one I want making these decisions for my family. What does Dr. Oz recommend? He said that he would not quit giving his 4 children apple juice. He said that drinking a box of apple juice is not going to cause irreparable damage to a child. He is concerned with long-term effects. He is concerned for the children that drink large quantities of apple juice. He said, bottom line, “The FDA should not allow more arsenic in our apple juice than they allow in our drinking water.”

That leads me to my “totally different stance.” Even if apple juice had no harmful arsenic, should children be drinking large quantities of it? One mom commented on Dr. Oz’s website that her child drinks “vast amounts of the stuff.” But nutritionists recommend that babies under the age of 6 months have nothing but breast milk, and that older children have no more than 6 ounces of fruit juice a day. Why limit something that seems to be healthy? Fruit juices are high in sugar. In fact, both apple juice and Mountain Dew are 13% sugar. And in a country that predicts that one-third of the next generation will suffer with Type-2 diabetes, why would we want our children drinking 13% sugar all day long?

The decision is up to you. Trust the FDA, continue to allow your children to drink fruit juice all day long and not worry about cancer in their future. Or, as Dr. Oz and most nutritionists recommend, everything in moderation.

References:

• http://www.doctoroz.com/episode/arsenic-apple-juice
• http://soils.tfrec.wsu.edu/leadhistory.htm
• http://abcnews.go.com/blogs/health/2011/09/15/dr-besser-vs-dr-oz-apple-juice-showdown-on-gma/
• http://www.npr.org/blogs/thesalt/2011/11/30/142961997/tainted-nectar-consumer-group-warns-of-arsenic-in-fruit-juice
• http://fight4yourhealth.com/answers/organic-vs-inorganic-arsenic

I recently discovered my husband trying to look up “chai” in my herb books. He wanted to know the health benefits of drinking his morning cup of chai tea. He didn’t realize that chai is not an herb—but rather a blend of spices. Also known as chai masala, this Indian spiced beverage is now popular all over the world and can be purchased in many forms. But his interest sparked in me a desire to learn how to make my own, authentic chai blend.

After consulting several sources, however, I learned that before purchasing a long list of expensive ingredients I needed to know more about what to purchase, how to use it, and how to store it properly.

How to buy spices

To get the most flavor out of your spices, experts recommend buying them whole and grinding them yourself. That means rather than purchasing ground cinnamon, to buy stick cinnamon. Rather than getting powdered cloves, get the whole cloves. To grind your own spices, you can use a spice grinder, a coffee grinder, or a mini food processor. Of course you do not want to use the coffee grinder that you use every morning for coffee as the flavors will mix and mingle and you will end up with spicy coffee and coffee-flavored spices. I use a Mr. Coffee burr mill grinder that you can purchase at that big superstore for under $25. And to prevent the odors of any one spice from dominating your spice mill, grind sugar or rice after using it.

How to use fresh spices

Roasting enhances the flavor of most whole spices or seeds. To roast them, heat a small cast iron skillet over medium heat until hot. Add the spices. Shake them around while constantly stirring with a wooden spoon to prevent them from burning. Heat to a deep brown color. Cool before grinding. Even though we are learning how to make a chai blend, all the spices will not brown at the same rate. So you will need to roast them individually.

Storing your spices

Store your spices in an airtight tin or glass container in a cool, dark place—ideally between50-60 degrees Fahrenheit. Heat, moisture, and light cause the aromatic properties to break down. So you don’t want to keep them where most people do—in the cupboard above or next to the stove. If you are unsure of the freshness of your spices, simply smell them. If there is little aroma, throw them out. Stored properly, ground spices will keep a year; whole spices will keep for two.

Spices for chai

The recipes for chai masala vary. But most of them include some combination of the following spices:

• Cardamom
• Peppercorns
• Fennel
• Ginger
• Cloves
• Cinnamon

All of these spices are known for their anti-inflammatory and stomach-soothing properties. In fact, ginger is widely prescribed as a more effective anti-nausea than pharmaceuticals.

Chai Tea Recipe

The following recipe is adapted from “Spiced Milk Tea” in Dr. Bharat B. Aggarwal’s book Healing Spices.

Ingredients

10 cardamom pods or ½ teaspoon seeds
1 one-inch cinnamon stick
4 white peppercorns
¼ teaspoon fennel seeds
2 cups raw milk
3 tablespoons evaporated cane juice
½ teaspoon freshly grated ginger
2 cups water
4 teaspoons of black tea leaves

Directions

1. Roast the spices as described above, cool, and grind to a fine powder.
2. Bring the milk to a simmer and add the spices, ginger, and sugar.
3. Boil the water and add tea leaves. Steep three minutes and strain.
4. Add the tea to the milk mixture and simmer for one minute.
5. Remove from heat, let sit a few more minutes before straining.
6. Serve.

Photo by Ylva Turkey

Last week I wrote about the dangerous effects of caffeine and how I ultimately gave up coffee because it caused me horrible stomach pain. Well, recently, I was introduced to a way that I can enjoy coffee once again.

While strolling through our local farmers’ market I spied a guy giving free samples of iced coffee. Since I can tolerate a little bit, I headed in his direction. Monty Ruckman, a Specialty Coffee Roaster and owner of Cabin Creek Roasters, was a personable guy and not only gave me a sample but also my two little boys. That really impressed them.

We talked at length about how he roasts his coffee, where the beans come from, and the different flavors that he has to offer. I also shared with him how my son, who lives in Haiti, brought home Haitian coffee that he has specially roasted for himself and how we all enjoyed it. Then, after complementing him on his iced coffee, I had to confess to Monty that I couldn’t drink coffee on a regular basis because of my stomach.

“Oh, lots of people think that. But you can cold brew the coffee and it removes a lot of the acids so that your stomach will tolerate it,” he shared.

Incredulous, I wanted to know more. Unfortunately, my cell phone rang and I had to go. So this week I called Monty and peppered him with questions.

How much acid does the cold brew method remove? Some people claim a whopping 69%. Okay, I’m listening.

The Device

To make cold brew coffee, you need a special device. This is sort of like a funnel with a filter, but a little more complicated. In 1964, after tasting a cup of coffee made from a concentrate, a gentleman named Todd Simpson developed and patented The Toddy. Since that time, several other devices have come on the scene. The Hourglass Cold Brew Coffeemaker was designed in 2004 by Bob Neace and Todd Maas. However, the Filtron Coffee System which Monty recommends claims to be “The Original Cold Water Coffee Concentrate Brewer.” It doesn’t really matter, though, which was the first, as according to the reviews they are all great products.

Since the price of these systems start at about $40, I looked and found several instructions online for making your own at home with basic household items. Monty didn’t recommend making your own device because, he said, when people do that they generally do not use the two-filter system that makes such a smooth flavor. So how does it work?

How to cold brew your coffee

Basically, you place a filter much like a regular coffee filter in the device and pour a pound of coarsely ground coffee beans into it. You have to grind the beans yourself to get them coarse enough. Regular drip coffee from the grocery will not do. Beneath this is a small hole covered by another filter that is about ¼” thick. This hole is plugged shut until the brewing process is over. Above this is another container that you fill with cold water. This container also has a small hole in it to allow the water to slowly pour over the grounds. You let this sit for 12-24 hours.

After the grounds steep in the water, you set the device atop another receptacle and pull out the plug. This allows the brew to drain out. This process makes 1 quart of concentrate that will keep in the refrigerator for up to 6 weeks and on the counter for 4.

How to use the concentrate

If you want a hot cup of coffee, pour 2-3 ounces of concentrate into your mug. Add enough hot water to fill. Or, you can add cold water and heat on the stove. According to Monty, “You’ve never tasted a smoother cup of coffee.”

You can also use the concentrate to make iced coffee, or a frappe in the blender.

I asked Monty if the cold-brew method cut the caffeine, as well. He said no; but one website I found said the cold brew method reduced the caffeine by a third. Monty said it doesn’t matter because you can use the method with decaffeinated beans and that his decaffeinated beans are 99.7% caffeine-free by the Swiss water process.

So, if you have some gastro-intestinal issues that have kept you from enjoying a morning cup of java, I encourage you to try the cold-brew method. According to Monty of Cabin Creek Roasters, you will “never have a lick of trouble” again.

Green drinks are all the rage. All the beautiful, cool, successful folks are uploading photos and recipes to their social streams. And I’m one of them; converted and utterly convinced about this magic elixir. It wasn’t always the way …

I first heard about green drinks by way of that ever optimistic, ever gregarious life coach, Anthony Robbins. A few years into my natural lifestyle revolution, I decided this was a missing link to optimum vitality! Promising increased energy levels, I bought some organic green powder to mix with water and turn into a drink I was to consume three times daily. It tasted, and smelled, disgusting! Every few weeks I’d feel my energy levels were a bit low and make up a drink, hold my nose and take it like medicine. But I can’t truthfully say it was part of a regime.

Fast forward a year or so and I discovered the delights of drinking delicious, fresh, vital green vegetable juice each morning, and am loving it! Nothing like the ‘medicine’ powder, this tastes great, smells delicious (perfumes the whole house as well) and comes with many health benefits.

Juicing and Blending

Green juices and green smoothies are two different products. A green juice is created by running your selection of green veggies through a juicing machine which separates the liquid from the fiber. A smoothie is concocted by blending your chosen veggies in a kitchen blender. Juicing allows for the highest amount of nutrients to reach your system most quickly, in a refreshing and easily digestible form.

Alkaline Diet

Green drinks allow you to consume a concentrated blast of nutrient-rich plant foods to help you regulate your body’s PH levels. Your body’s cells form the building block of your physical self and an alkaline diet is thought to help you grow healthy cells. Too much acid is known to provide just the right environment for unhealthy cells to grow in your body. Consuming alkaline rich foods helps increase your oxygen levels, encouraging healthy cells.

Greater Nutrition

Processing and cooking foods is shown to reduce their nutrient content quite remarkably. Michael T Murray points out in his book The Complete Book of Juicing that “leafy vegetables will lose up to 87% of their vitamin C content” when cooked! Juicing allows you to retain the maximum nutrition within each vegetable and consume enough of them at one time to gain optimum nutritional benefits, which may otherwise may prove difficult in today’s busy lifestyle.

Antioxidantant

The antioxidant properties of fresh vegetable juice is thought to combat the damage to our bodies caused by the natural ageing process and also provide protection against degenerative diseases such as cancer, arthritis, heart disease and Alzheimer’s.

Detoxify

Toxins are all around us, and not just from the most obvious sources like car exhaust fumes, chemical waste and pesticides. Even the very carpets you walk on are emitting toxins your body absorbs. There is much evidence to show that the accumulation and interaction of toxins can cause a whole range of illness. Fresh green organic vegetable juice can support your kidney’s overloaded detoxification systems, especially when used as part of a regular juice cleanse/fast.

What can you put in your green juice?

• Green leafy vegetables such as chard, kale and spinach provide you with a deep green shot of essential vitamins and minerals including vitamin A, vitamin C, calcium, potassium and iron.
• Celery is a very juicy vegetable which belongs to the same family as carrots and fennel and is rich in potassium and sodium.
• Broccoli is regarded by most cooks and nutritionists as a superfood and is probably best known for its anticancer properties. These are demonstrated at an anutrient level and are common to all members of the cabbage, or cruciferous vegetable family.
• Cucumber has such a high water content that it makes an excellent juicing vegetable. You need a lot of it, but in addition to its nutritional benefits it is also known for its refreshing qualities. I’ve been interested to discover recently that cucumber is also recommended as a skin improver due to its high silica content.
• Did you know lettuce leaves are part of the daisy family? Credited as healing plants back in ancient Rome and Greece, these low calorie leafs provide high vitamin and mineral content for your juice – the greener leaves provide the greatest nutrients.

As recommended by Kris Carr in her Crazy Sexy Diet book I add in some fresh root ginger and a pear to help sweeten up the juice to my suit my taste. Other friends I know include apples and lemon.

It just makes perfect sense to start your day with such an abundance of natural, living foods, don’t you think?

Research/reading;

Crazy Sexy Life
Detoxify or Die
The Complete Book of Juicing

Photo by anthimeria

I’ve seen wild roses in abundance along many country roads. Most people only think of the rose as a fragrant flower; and in the wild, a pesky weed. But I’d like to share not only fragrant ways to use the roses, but healthful ways to use the rose hips.

Source of Vitamin C

The rose hip is the large seed pod left on the vine when all the petals fall to the ground. They resemble small, egg-shaped cherries. Check you bottle of vitamin C in your cupboard and you will probably find that it contains ascorbic acid with rose hops. This little fruit contains more vitamin C than any other herb. I think we all know the value of taking vitamin C: wards off colds and flu, fights infections, strengthens blood vessels, and reduces inflammation. Let’s look at some ways to supplement our diets with vitamin C using rose hips. Although all rose species produce rose hips, the Rosa canina and Rosa rugosa have the highest vitamin C content. Also some prefer the taste of the hips from the Rosa rugosa.

How To Add Rose Hips To Your Diet

Make Some Tea

The most obvious is rose hip tea. Bring 2 ½ teaspoons of cut hips with a cup of water to the boil. Reduce heat and simmer for 10 minutes. Strain. Blending rose hip tea with an infusion of mint or hibiscus, or sweetening with honey, will improve the flavor.

Make A Syrup

For children, rose hip syrup is a delicious way to get vitamin C into their systems. According to Rosemary Gladstar, in her book The Family Herbal, four to six drops of the syrup every hour can relieve teething symptoms in infants. To make the syrup, add two ounces of the cut hips to one quart of cold water. Simmer to reduce down to one pint. Strain and return the liquid back to the pot. Add one cup of honey and warm just enough to mix the honey and liquid. Bottle. Refrigerated, this will keep several weeks or months.

How About Some Jam

Gladstar also gives a simple way to make a delicious rose hip jam for your morning toast. Simply cover the dried, seedless hips with fresh apple juice and let soak overnight. The next day, it’s ready to spread. Cinnamon or vanilla extract can be used for added flavor.

Can I take too much of rose hips? No. According to James A. Duke, Ph.D., retired ethnobotanist with the USDA, rose hips are safer to take than your morning coffee. All these recipes you may take freely.

But most people think of the rose’s beautiful scent. Add a few drops of the essential oil to cornstarch for a nice body powder. Aromatherapists use rose oil as a mild sedative, anti-depressant and anti-inflammatory. Rosewater is mildly astringent and makes a valuable lotion for inflamed and sore eyes and toner for fair and dry skin. To make you own rosewater, pack a quart jar with fresh roses. Completely cover with a mixture of three parts witch hazel and one part distilled water. Make sure the liquid covers the petals by at least two inches. Cap and let stand in a warm area for two to three weeks. Strain and re-bottle.

Historically, the rose was used in festivities and the petals eaten. Sappho, the 6^th century Greek poet described the red rose as the “queen of flowers.” As most of us know Shakespeare wrote, “a rose by any other name would not smell as sweet.” So go for a walk and spy out those wild roses. Add a few petals to your salad, sip on rose hip tea and thank God for all the abundance packed in a simple flower.

Photo by Yvonne in Willowick Ohio

Kombucha is a fermented tea drink that dates back to ancient times. If someone offers you Kombucha, they also will probably offer a long list of health benefits to convince you to drink it. Their claims, however, lack a substantial amount of scientific evidence. Not because the evidence isn’t there, but because little testing has been done. Like with many natural remedies, though, anecdotal accounts praising the healing properties of Kombucha abound.

The glucuronic acid found in properly made Kombucha draws environmental and metabolic toxins from the body. Glucuronic acid also encourages the body to produce polysaccharides which build strong connective tissue and cartilage and boost the immune system. However, the level of glucuronic acid in a brew is variable, according to the conditions in which it was made. So learning the proper method is important.

How To Make Kombucha Tea

You need to have a Kombucha start to begin. This start resembles a grey pancake or mushroom top and, in fact, is often referred to as a mushroom. The technical name for it is a SCOBY (Symbiotic Colony of Bacteria and Yeast). If you do not know anyone currently making Kombucha who can give you a SCOBY, you can order them online. I recommend LaurelFarms.com. Their Kombucha is the only FDA approved in the United States and certified as having a significant amount of glucuronic acid.

You will also need the following items:

• Black or green tea bags
• Sugar (not honey)
• Stainless steel pot for making the tea
• 4 quart clear glass mixing bowl
• Measuring cup

Bring 3 quarts of fresh water (not municipal tap water) to a boil.

Add 1-3 cups of sugar and boil for five minutes to completely dissolve. Remove from the heat and add 4-5 black tea bags or 4 green and 2 black. Do not use organic tea as it can encourage mold growth. Let the tea bags steep for 10 minutes, then remove and stir. Cool the tea for 20 minutes then pour into your clear glass bowl.

Do not use any other materials as the Kombucha will draw the poisons out of plastics and metals into your drink. According to Betsy Pryor, founder of Laural Farms, “the Kombucha will try to detoxify its fermenting bowl or tea storage container.” She continues to explain that making, fermenting, and storing Kombucha in any plastic, colored glass, crystal, ceramic or porcelain (even lead-free), or any metal (even stainless steel) can contaminate your tea. Also, the toxins in the tea made from the contaminated Kombucha or its SCOBY can “damage your liver or brain or cause other health problems.” Only use clear glass like Pyrex or Anchor-Hocking.

Let the tea cool to room temperature. Do not let it sit longer than two hours as it will begin to attract mold spores. If it is hot in the kitchen, you can cool it quicker by filling a clear glass with ice and setting it in the middle of the bowl.

Once cool, add 4-6 ounces of Kombucha tea as a start and place the SCOBY on top of the tea with the rougher, darker side down. Cover the bowl with a clean, thin cotton cloth and secure with a large rubber band. T-shirt material or flour-sack type towels work great. Cheesecloth is not recommended.

Place your bowl in a dimly lit place that is well ventilated. Keep it there for 7-10 days. The longer you let it ferment, the more tart the flavor and the more of the healthy acids it produces.

There are many different ways that people will tell you how to make your Kombucha. In fact, on most websites, you will see it fermenting in 1-gallon pickle jars. However, the larger the opening of the fermenting container, the more oxygen that is available for the fermenting process and the healthier your brew.

After 7-10 days, remove the mother and baby SCOBY’s from the top of the brew and set aside in a clear glass container. Strain the tea through a fresh, clean cloth into a clear glass refrigerator container. If your Kombucha is ready, it will have a bit of carbonation to it and a tart taste. The longer you let it ferment, the thicker the baby will grow, and the tarter the flavor of the tea.

Save back ½ cup of the tea to start your next batches. Use either the mother or the baby or both. If you don’t have a friend to give the extra SCOBY to, they make a great addition to the compost bin.

You can drink 4 ounces of Kombucha up to three times a day. If the taste is too strong, dilute it with water or juice. I add my Kombucha to a glass of iced Yerba Mate tea for an especially refreshing drink. Enjoy!

Photo by zeevveez

The following article was written by Dr. David Cronauer, a graduate of Wilkes University Pennsylvania College of Optometry affiliated, accelerated program, is affiliated with Replace My Contacts, provider of discount contact lenses on more than 150 brands, including Air Optix Aqua, Acuvue Oasys, SofLens Multifocal, and many more. Dr. Cronauer focuses vision related problems for head injury and stroke victims.

Recently there has been a lot of attention focused on the positive effects of diet on a variety of chronic medical conditions and health issues. Eye health is no exception and researchers continue to explore the impact of diet on a range of eye conditions. A number of supplements that address vision needs have entered the market, all designed to help maintain good eye health. Although supplements are a great support to your diet, ideally the majority of these important vitamins and minerals should be obtained from whole foods that you consume regularly. If you then choose to take supplements, they are working as an enhancement or support rather than as an attempt to address a true deficit of vitamins in your system.

There are several vitamins that have been shown to positively impact eye health. Among them are Vitamins A, C and E, as well as the B vitamins, omega-3 fatty acids, lutein and zeaxanthin. These vitamins are readily obtained through fruits, vegetables and proteins that are easy to include in your diet. Knowing which foods contain these vitamins is the key to ensuring that you are supporting your eye health through your diet. These letters and names are thrown around frequently within the medical community and understanding what you can eat to satisfy these requirements and knowing which foods give you the most bang for your buck is crucial to a healthy, well-rounded diet that provides a defense against health issues.

The following is a list of vitamins, the foods that supply the vitamin(s), the role of each vitamin, and how they support eye health.

Vitamin A & E

Sweet potatoes, carrots, leafy greens (vitamin E, lutien, xeazanthin) and cod-liver oil (Omega-3’s) and nuts also, many breakfast cereals, breads and energy bars are also fortified with vitamin A. This antioxidant helps prevent macular degeneration and can help to protect the retina from sun damage.

Omega-3’s

Cold-water fish, including salmon, tuna, mackerel, as well as flax seeds and walnuts. More and more research is supporting the benefits of omega-3’s. Specific to eye health, these fatty acids help to protect against macular degeneration and are often used as a treatment for dry eye syndrome. Further, it may provide some protective properties against glaucoma.

Lutien and Xeazanthin

Eggs (vitamin E) and avocados (vitamin E) are both outstanding sources for these important vitamins. These foods have been shown to reduce the impact of sun damage on the retina and underlying structures and therefore lesson the risk of macular degeneration related to sun damage.

Vitamin C

Orange/tomato juice,  red/green peppers, cantaloupe, broccoli, kiwi all include Vitamin C. This powerful vitamin may actually improve macular degeneration, as well as inflammation while providing a powerful support to general health.

It becomes clear upon reviewing this list that leafy greens, fish, and a colorful array of fruits and vegetables are pivotal in maintaining good eye health in particular and good health in general. However, most individuals come up short in the daily recommendation of 8-9 servings of fruits and vegetables and the inclusion of fish twice per week. Making a conscious effort to include options from this list in your diet can support your eye health but may also help you to realize that ultimately you may need to eat more, just more of the right kinds of foods.

Remember to consult your doctor before embarking on any significant dietary change or if you are considering taking vitamin supplements.

The following is a guest post by Peter. He writes about mediterranean diet and other modern ways of healthy living.

Introduction

Once you decide it’s time to lose weight and do a bit of research on what you can do, you’d find that there are a lot of diets to choose from. All of them promise to make you lose weight in no time, and you’d end up being confused on which one to follow. The thing is there is no magic diet. In fact, you need to be cautious about diets promising to make you lose weight in no time, as this often involves crash dieting. This means that you get to lose weight during the first few weeks, but you will end up gaining it back (or more) because of your metabolism. If you’re not sure on the diet that you should follow, you might want to consider the Mediterranean diet. It’s making a buzz on the diet world, all because it doesn’t only help you lose weight but helps you prevent a dozen of life- threatening conditions as well.

If you’re wondering on how effective this diet is, take into account that it has been named as a Human Heritage by UNESCO. This means it’s so great that it actually helps people live better lives. Be reminded though that there is no thing as a magic diet, and while the Mediterranean diet seems to be effective, it will not make you lose weight overnight. Still interested? Well, you should be. Here’s how you lose weight with the Mediterranean diet.

Eat Natural

The Mediterranean diet was named after the lifestyle led by the people around the Mediterranean basin. This includes the Greeks, the Italians and the Spanish. The people in these countries eat fresh foods that are found in their garden, or purchased from the local market. We know that natural is always better, so prevent from eating artificial food as much as you can. Preserved fruits are considered okay, but canned meats are a big no- no.

Watch What You Drink

Soda and other sweetened refreshments will go through your mouth, and directly to your thigh. If you are serious about losing weight, load up on water and FRESH fruit juice and stay away from soda and beer. A little red wine is okay every now and then, as this is found to actually be beneficial according to the study made on the Mediterranean diet.

Use Olive Oil

We all need a little fat in our diet, but make sure to get healthy fat such as those found in olive oil. We know olive oil is very popular in Greece, and it’s actually beneficial to the Greeks. Monounsaturated fat, such as the one found in olive oil and a high content of antioxidant are found to be effective in helping losing weight without food restriction or additional physical exercise. Not only that, but olive oil is also found to be effective in lowering LDL (bad cholesterol) and boosting HDL (good cholesterol). This means you’ll have lower chance of developing heart problems aside from losing weight!

The Mediterranean diet is based on simple rules and this is how you need to approach weight loss as well. Do not make things more complicated than they are. To lose weight healthy you need to take care of what you eat and in what quantities and you need to exercise regularly and avoid all kind of exaggerations.

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