Susan Patterson 
Are you ready for a staggering statistic? In the United States of America, over 850 tons of paper and cardboard are thrown out each year. Sadly, this is equal to about 1 billion trees! Pretty horrifying, right? Over 80% of the packaging used in America contains some form of cardboard. An average household can toss as much as 13,000 separate pieces of cardboard each year.
The human body is an amazing machine, capable of self-regulation and internal healing. Plus, it is loaded with natural ways to prevent sickness and disease. Eating a healthy diet full of fresh fruits, veggies, healthy fat, and proteins gives the body great fuel to work with. There are a few additional ways to supercharge your immune system, and this powerful silver solution is one of them. Colloidal silver has long been used to fight the growth of bacteria and unwanted microorganisms — even the simple practice of dropping a silver coin into a jug of milk to prevent it from spoiling. Similarly, silver particles can be used to disinfect unsafe drinking water. It was used in antibiotic medications prior to the 1940s when modern drugs became patented and popularized.
What is colloidal silver?
Colloidal silver is simply distilled water with nanoparticles of silver added. It is created by placing strips of pure elemental silver into the water and applying a small electric current. The silver releases tiny particles into the water. This mixture can then be consumed, inhaled, used topically, or as a suppository.
Colloidal silver benefits
Silver is naturally found in small amounts in soil and food, and when used in a concentrated solution, it has many health benefits.
Give your immune system a boost with colloidal silver
Many people swear by colloidal silver’s ability to fight the common cold and the flu. The metal disarms a wide range of disease-causing microorganisms and encourages the healing of inflamed tissues. It’s no surprise that hospitals use catheters and dressings that are impregnated with silver to prevent infection.
Many viruses fear colloidal silver
Several serious viruses can be warded off by colloidal silver, including HIV, pneumonia, herpes, shingles, hepatitis, and warts. This is particularly exciting because modern medicine has no solution for viruses.
Colloidal silver is a natural antibiotic
The most celebrated use of colloidal silver is as a natural antibiotic. One researcher documented that over 650 different disease-causing microorganisms could be destroyed within a short period of time thanks to exposure to tiny amounts of silver. More recent research has shown that it is even able to kill antibiotic-resistant bacteria such as MRSA (methicillin-resistant Staphylococcus aureus).
The reason colloidal silver is so effective against bacteria is that it destroys important enzymes that protect pathogens from oxidation. It is even able to specifically seek out bad bacteria because its electric charge attracts the negatively charged bacteria.
For this application, colloidal silver can be consumed in an eyedropper, used in a neti pot, or sprayed directly into the nose.
Colloidal silver works wonders on skin
Colloidal silver can be used to stimulate the healing of skin conditions, wounds, and infections. Try putting one or two drops into the eyes to treat pinkeye, apply two to five drops directly onto skin conditions and injuries, or use as a rinse for gum disease. Other conditions that can be helped include ringworm, thrush, psoriasis, and eczema.
Colloidal silver is an infection fighter
Since colloidal silver can destroy so many different types of bacteria, viruses, and fungi, it is very effective against ear infections, which can be caused by unidentified microorganisms. Similarly, sinus infections caused by either bacteria or viruses can benefit from the inhalation of a colloidal silver spray. This may also help fight allergies and asthma. In addition, colloidal silver can be used on fungal infections. It can be applied directly to affected nails, or consumed orally with a spoonful of aloe vera, to fight candida yeast overgrowth.
Ease digestive distress with colloidal silver
Colloidal silver is perfect for gastrointestinal conditions such as traveler’s diarrhea or food poisoning. For this purpose, most experts recommend swallowing a teaspoon of colloidal silver a few times a day.
Types of colloidal silver
There are three types of colloidal silver, which are considered beneficial in varying degrees. Ionic silver is the least expensive to produce and only contains silver ions, not actual nanoparticles. Silver protein contains larger silver particles suspended in gelatin and water.
These cheaper varieties are not considered as effective as true colloidal silver, which does not contain any additives and is labeled with a definite measurement of silver nanoparticles in milligrams per liter (mg/L) or parts per million (ppm). Experts recommend choosing a brand that contains ten parts per million and has the smallest possible particle size.
How to use colloidal silver safely
Many mainstream sources have popularized the notion that colloidal silver is dangerous. Natural health experts maintain that discounting its effectiveness is a way to protect the patents and profit interests of the pharmaceutical industry.
A few cases of severe side effects have been noted — prolonged use of large amounts of a crudely produced colloidal silver can result in a strange and rare condition called argyria, where the skin turns blue. Colloidal silver can also interact with prescription medications and occasionally cause allergic reactions.
This is why it’s important to purchase high-quality colloidal silver and use only small amounts for a limited length of time. Holistic physician Dr. Josh Axe recommends using just one to two drops for most applications, or a maximum of 10 drops in some cases. Daily use should never extend past 14 days.
Popular natural health expert Sarah Ballantyne maintains that colloidal silver should not be swallowed, but rather should only be applied topically, or at most, used for gargling. Others suggest that the digestive system can be bypassed by nebulizing and inhaling colloidal silver, which can be achieved using a small spray bottle. This method allows the tiny silver particles to enter the lungs and go directly into the bloodstream.
You can also use colloidal silver gel and take a good whiff
If you don’t have a nebulizer, it is recommended that you use a colloidal silver gel and rub it on the inside of your nose and towards the nasal cavity. After this, inhale quickly through your nose to activate the gel. Another way to encourage the silver particles to enter the bloodstream directly is to hold the liquid in the mouth and allow the ultra-thin tissues in the cheeks and gums to absorb the colloids. The safety of taking oral colloidal silver is a contested issue. Before you consider using colloidal silver, remember to consult a trusted practitioner to ensure that your personal situation and health are taken into account.
Are you ready to take prevention and immune-boosting to the next level?
-The Backyard Vitality Team
Fresh flowers brighten any space they occupy. I love to grow a number of my favorite flowers just for cutting. Once a week, I make a couple of fresh bouquets during the growing season and place them on my tables. They exude cheer and always seem to bring a smile to my face no matter how many times I look at them.
Start talking about microwave safety amongst mixed company and you are sure to spark up a “heated” debate. Some might warn you that even getting within two feet of a running microwave will harm you, while others will tell you that the issues are not so much with the microwave itself but rather with the nature of the food being microwaved, as well as its packaging.
The latest statistics tell us that over 90 percent of Americans eat microwave meals. In fact, because they are so convenient and cost-effective, few households and eating establishments are without one.
Discovered by accident
No one actually set out to construct the microwave to cook food. Its food cooking ability was discovered quite by accident. During World War ll, microwaves were used in our spy efforts, and it was later discovered that these radar waves actually melted candy bars.
Soon it was found that microwave heating was twice as fast as oven heating, and the first commercial microwave was marketed in 1954. The domestic oven, marketed as a “radar range,” became popular by 1967, and has now become a common fixture in homes across America. It is also used extensively in our restaurant and fast food industry.
Just how do they work?
Microwaves are a type of electromagnetic energy, similar to light waves or radio waves. They are very short waves of electromagnetic energy that travel fast. In fact, they travel at the speed of light – 186,282 miles per second.
The same microwaves that are used to cook food are also used to send long-distance telephone signals, computer information, and television programs all over the earth, or up to a satellite in space.
Food molecules become hot when they are moved by the waves. When a wave enters food, it heats the food from the outside in.
The very sad truth of the standard American diet
Our ancestors cooked their freshly-caught meat and fish over an open fire, roasting it to perfection and enjoying it. They gathered herbs, berries, nuts, and other wild edibles and ate them fresh, with no processing, no additives, and no packaging. Today, over 90 percent of what Americans spend on food is spent on processed items – this paints a very grim picture indeed.
The majority of commercially prepared frozen and boxed meals are processed, and often cooked in a microwave for convenience. No more sweating around a hot stove, simply pull a meal from the freezer and pop it in the microwave. In a few short minutes, dinner is ready.
However convenient it may be, hyper-processed food may sustain your life, but it is void of the real nutrition that the body needs to be strong and vital. Many frozen and processed meals contain high amounts of sodium, trans fats and sugar. From coughs and colds to degenerative diseases, without proper nutrition, the body will not have the energy it needs to stay well.
There are two areas where most microwave debaters can find at least some common ground. These two areas are enough to warrant serious considerations of when and how you use a microwave:
Packaged microwave food may be dangerous
Popcorn is an all-time favorite microwave treat. However, many microwave popcorn bags are heavily treated with a chemical coating (fluorotelomer), best known as Teflon. This coating contains mixtures of long-chain chemicals that can be metabolized to perfluorooctanoic acid (PFOA), a likely carcinogen.
These bags are dangerous because a large amount of the coating is used, and the popcorn is heated to extreme temperatures, which increases the risk of the fluorotelomers entering the food.
The January/February 1990 issue of the Nutrition Action Newsletter reported that a number of toxic chemicals from packaging of common foods cooked in the microwave, such as popcorn and pizza, leaked when the food was cooked.
Most plastics, including film food wrap and styrofoam containers, have been shown to migrate from the packaging into microwaved foods. This includes warping that displays a number 4 recycling symbol, and polystyrene displaying a number 6 recycling symbol. Scientists agree that contamination of food is possible, but disagree on the health implications of such contamination.
Researchers who study “invisible” changes occurring within the cells, including metabolic patterns, find a reason for concern over the use of plastic in microwave ovens. The same concern does not exist with the use of glass, Pyrex, or ceramics.
“In my family, we have always preferred to use our stovetop or countertop toaster oven for cooking and reheating. If you choose to use a microwave, the most important piece of health advice to remember is that you should NEVER EVER put food in plastic containers in the microwave oven. There are toxic chemicals embedded in plastic food containers (like phthalates, Bisphenol-A, and others) that will leach from the container right into the food you are about to eat. Not so yummy…” – Joshua Levitt, ND (Alternative Daily Expert)
Microwaves cook food unevenly
According to Consumer Reports, microwaving frozen or refrigerated convenience food can make you sick. Over 76 million cases of foodborne illness occur each year in America – many due to the consumption of undercooked foods. When food is not cooked evenly to an internal temperature that kills harmful bacteria, the risk of illness increases greatly.
What about loss of nutrients and other concerns?
One of the biggest arguments put forth against microwaves is that they negatively impact food nutrients. First and foremost, we must remember that the nature of most microwaveable food is nutrient-void, to begin with.
However, if you are cooking real food, there are some documented concerns that we would be remiss not to mention.
“There may be dangers associated with microwaving food… there is a question as to whether microwaving alters protein chemistry in ways that might be harmful.” – Dr. Andrew Weil
What does the FDA say?
The FDA currently states:
“Controlled, long-term studies involving large numbers of people have not been conducted to assess the impact of low-level microwave energy on humans. Much research has been done with experimental animals, but it is difficult to translate the effects of microwaves on animals to possible effects on humans… The fact that many scientific questions about exposure to low levels of microwaves are not yet answered requires the FDA to continue the enforcement of radiation protection requirements. Consumers should take certain common-sense precautions.”
Common sense precautions
If you must use a microwave, it is best:
Perhaps a return to slow food is best
There is, at present, a growing Slow Food Movement. The Slow Food organization has tens of thousands of members across 50 countries, including the United States. Its core principles include raising awareness of local, sustainable foods, protecting biodiversity, protecting and promoting foods that are at risk of extinction, supporting local farmers and culinary artisans, and celebrating wholesome food and the experience of cooking and dining.
The Slow Food organization believes that food is a universal right, and that it should be accessible to all people. Food should be grown naturally, cooked with care, eaten mindfully, and thoroughly appreciated and enjoyed. Slow Food is about getting back in touch with the true purpose and pleasure of cooking and eating. It is about a richer, more vital relationship with our food, an attitude that existed before fast food and microwaves.
Since the long-term impacts of microwaves have not been fully uncovered, it is best to play it safe and go slow.
-Susan Patterson, Certified Health Coach, and Master Gardener
Sources:
Kidmose U and Kaack K. Acta. Agriculturae Scandinavica B1999:49(2).110-117.
Vallejo F, Tomas-Barberan F A, and Garcia-Viguera C. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. Journal of the Science of Food and Agriculture
Quan R (et al). Effects of microwave radiation on anti- infective factors in human milk. Pediatrics 89(4 part I). 667-669.
On Call,’ Dr. Jonathan Wright, MD, Let’s Live magazine, Mar. 1994.
Natural Health magazine, Dr. Andrew Weil, Nov./Dec. 1995
I don’t know about you, but I love to get free things – especially practical, free things that I can put to good use. When it comes to gardening, I love free stuff even more. Over the years, I have gathered ideas and hacks to help lower my gardening budget. I am happy to report that I have compiled quite a list of free garden hacks. Read on to find out how you too can garden on a dime.
If you love cucumbers as much as I do, you will be thrilled to know that doing a few simple things results in twice the amount of cucumbers and an extended fruiting season. I know this sounds almost too good to be true, but trust me, these little tweaks do work, and I would love for you to give them a try and let me know all about your harvest.
I love houseplants. Not only do they help to keep the indoor air fresh and toxin-free, but they also add a warm and organic flair to decor. Most houseplants are not overly fussy and require only minimal care once established. However, it is essential to adopt an excellent watering regime if you want your plants to flourish. Read on to discover how to keep your houseplants looking their best and discover the number one mistake you must avoid when watering your precious indoor plants.
For countless years people have valued the stable, nutrient-rich fats which came from the animals they raised. Even until recently, beef tallow was the chosen fat in the Western food industry (fast-food restaurant chains included) for high-heat frying and cooking due to its legendary stability and delicious flavor.
Following untruthful yet damning information from the U.S. government around the 1970s, however, tallow and other vegetable fats rapidly attained an unfair stigma. The vegetable oil industry swooped in, promising a ban from supposedly unhealthy saturated fats but in truth bringing in a far more dangerous era of trans fats. Unsurprisingly, heart disease and cardiovascular conditions skyrocketed, despite the western world turning its back on saturated fat.
Even though the original report alleged that saturated fat was harmful to our health, scientific evidence continued to suggest otherwise. As the irrefutable evidence in support of saturated fat began to pile up, governments around the world slowly began to change their stance on the matter. While the U.S. government has taken back much of its hatred of animal fats and other oils containing large amounts of saturated fat, the long-standing stigma has become so ingrained in the American psyche that most people still can’t bring themselves to recognize just how important it is for their health.
Well, folks, it’s time to erase the dietary mistakes of the last 40 years and bring something which is overwhelming good back into our lives. Saturated fats, when they are sourced from happy, healthy, free-range animals, provide a vast array of vital nutrients, energy, and body-supporting compounds. Perhaps more importantly, they do not make you fat!
Beef tallow can be one of the healthiest and most versatile cooking oils you have in your kitchen, provided you source it from the right animals. Your beef tallow should come from grass-fed, organic, humanely-raised cows, and should be minimally processed. If you get your hands on some quality tallow, here are some of the wonderful things it can bring into your life.
1. It’s cost-effective
Compared to other fats and cooking oils, beef tallow is amazingly cheap. Due to the unwarranted fear that tallow and other animal fats still elicit in most people, it’s in low demand, and what tallow you can get your hands on is always cost-effective. In some cases, it’s even free! While back in the day butchers would have recognized the value of tallow and priced it accordingly, today’s meat dealers are either throwing the stuff away or selling it for pennies. Head down the right butcher and they’ll probably be happy to give you a big tub of the stuff for free! Just make sure you only use the tallow from organic, grass-fed cows, as many of the toxins can be transferred to the fat otherwise.
2. It’s a great source of saturated fat
There would have been a time when a heading like that might have sent people running for the hills, but that time is happily over! Beef tallow is one of the best sources of healthy saturated fats, which provide an excellent energy source for the human body. While our bodies can run on both glucose (sugar) and fat, they function far more efficiently on fat… and the best kind is saturated.
Many of the most common diseases plaguing Americans today, including metabolic syndrome, diabetes, and non-alcoholic fatty liver disease, are caused by an over-abundance of dietary sugars and a lack of nutrients. Sugar breeds addiction, causing people to become more and more reliant on sweet foods and therefore more and more unhealthy. Getting plenty of saturated fat from sources like tallow helps to break that addiction, triggering satiety hormones, providing bucketloads of nutrients, and forcing your body to function more efficiently.
3. It fights cancer
It might not be much to look at, but beef tallow is dynamite when it comes to keeping the ravages of cancer at bay. Research conducted by the Department of Cell Biology and Human Anatomy at UC Davis indicated that beef tallow prohibited the development of metastatic breast tumors. The study found that mice fed conjugated linoleic acid (CLA) in conjunction with beef tallow had fewer metastatic breast tumors than another group that was fed a vegetable fat blend.
Scientists from the study concluded that the fatty acids in the beef tallow “may increase the efficacy of dietary CLA in reducing mammary tumorigenesis.” In short, the saturated fat in beef tallow enabled the mice to more efficiently break down and utilize essential nutrients, giving them an advantage over the growth of cancerous tumors.
4. It’s great for your skin
Historically, beef tallow was used as a key ingredient in skincare concoctions and recipes. In fact, many companies continue to use it in their high-cost beauty products today, although they’d be hard-pressed to admit it! Much of the skin-nurturing benefits of tallow are owed to its surprising similarity to our own skin cells, with both beef tallow and our skin containing 50 to 55 percent saturated fat content. This means that a lot of the nutrients contained in beef tallow head straight to your skin, helping to maintain skin integrity, tone, and elasticity.
In addition, tallow is chock full of antioxidants and nutrients, including vitamins A, D, E, and K. It also contains palmitoleic acid, which has anti-microbial properties, and conjugated linoleic acid, which is super anti-inflammatory and helps prevent certain cancers, including those of the skin. For this reason, tallow is one of the most powerful skin-nurturing products in the world. And the best part? It’s completely natural!
How to use beef tallow
First, you need to find a good place to get your beef tallow. Certain butchers pride themselves on stocking good quality, organic, grass-fed beef, so they’re often a good place to ask whether they’re willing to sell (or give!) you some tallow. If you can’t track down any good butchers, join a good farm cooperative — these are a great way to get meat and other farm products straight from the source, and they’re usually composed of farms that only use sustainable farming methods. Check out this article for more information on farm cooperatives.
If none of that works out and you can’t source some good quality tallow, simply save any grass-fed beef fat you don’t eat and use it to make your own. The following video walks you through the steps of making tallow from suet.
Store your rendered beef tallow in the fridge when you’re not using it (it will turn hard when cooled below room temperature) and simply scoop out a healthy chunk when you’re ready to cook with it. Place it in the pan, set to low heat so that it melts and covers the pan, and start cooking! It’s great for stir-frying, sautéing, roasting, grilling, and just about anything you can think of which requires high heat!
-The Backyard Vitality Team
Spring gardens often thrive due to April showers. The same can’t always be said for later season gardens that often lack the blessing of rainfall. If you live in an area that is particularly dry during the hot summer months, you know how much time and expense is required to keep plants well-watered. Luckily, there is one thing that you can do at the beginning of the season that will save time and a great deal of money by slashing your garden’s water consumption by up to 60%.
Depending on where you live and what plants you are growing, it is getting close to seed starting time. I love this time of year, when I can start plants indoors to transplant them lovingly into my spring garden. Seed starting time means that garden planting time is just around the corner. No matter when seed starting time is for you, the tips below will help you avoid some common mistakes so that you can give your plants the best start possible.
Are you dreaming of bigger, tastier tomatoes? I often find myself thinking about ways to have a massive harvest of gorgeous and juicy fruit. Because of this, I have spent the better part of the last ten years studying how to have the best tomatoes ever. Much of what I have learned has come from trial and error. From this, I have a newfound understanding and appreciation of just what tomatoes need to thrive. If you ready for the best tomatoes ever, read on.
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