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
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.
We are a coffee-guzzling country, and our drinking habits are on the rise. According to the National Coffee Association, over 64% of Americans enjoy at least one cup of coffee daily. But, has your doctor urged you to cut down on caffeine? How much do you really know about that decaf cup of Jo you enjoy each day? Perhaps not enough to know that you may be drinking some hazardous chemicals right along with your favorite cup of coffee.
A recent investigation by The Clean Label Project revealed that there is cause for concern. Truth: A dangerous chemical recently banned from paint strippers is being used in the decaffeination process in many well-known coffee brands. Perhaps even the one that you are enjoying right now.
What you need to know about the decaffeination process
All coffee beans naturally contain caffeine. In order to make coffee that does not, the caffeine must be removed from each and every bean. It is impossible to remove all caffeine; therefore, no coffee is truly 100% caffeine-free. The method used to remove the caffeine from beans varies, and there is currently no requirement for coffee makers to reveal the method used on their packaging.
How bad could this lack of transparency really be, you might ask? Read on to find out.
Methods of nonsolvent decaffeination
Here are the most commonly used methods to decaffeinate coffee without the chemicals.
Water-based decaffeination process
This process is also known as Swiss Water Process, SWP Method, Activated Charcoal Decaffeination, or Dihydro-oxide Process. No chemicals are employed in this process that was pioneered in Switzerland in 1933. In 1988, SWP was introduced to the market, and the Swiss Water Company’s decaffeination facility near Vancouver, British Columbia, is certified organic and Kosher.
SWP uses water, temperature, and time and does not directly or indirectly add chemicals to pull out caffeine from beans. The process, instead, relies on solubility and osmosis to decaffeinate the beans. At the start of the process, green beans are cleaned and also hydrated using pure, local water. The use of an internally developed Green Coffee Extract is employed for caffeine removal. The process removes 99.9% of the caffeine without compromising flavor.
Carbon dioxide decaffeination process
The carbon dioxide method is also known as CO2 Method, Liquid Carbon Dioxide Method, and the Supercritical Carbon Dioxide Method. This is the most recent nonsolvent method for removing caffeine and was developed by scientist Kurt Zosel of the Max Planck Institute. Using liquid CO2 in place of chemicals, this process places soaked beans in a stainless-steel container. The extractor is sealed, and liquid CO2 is forced into the coffee at a pressure of 1,000 pounds per square inch to pull out the caffeine. This process is costly and is often used to decaffeinate large quantities of commercial-grade coffee usually found in grocery stores.
Solvent-based decaffeination process
Solvent-based caffeine removal uses a number of toxic solvents to draw out caffeine. These have included benzene, trichloroethylene, dichloromethane, and even chloroform. Recently, methylene chloride and ethyl acetate are more often used. If a solvent process is not mentioned on the coffee label, it has likely been decaffeinated via direct or indirect solvent methods. In fact, it is estimated that 70% of all coffee is decaffeinated using solvents.
The direct-solvent process starts with the beans being steamed for 30 minutes to make them more soluble. They are then rinsed with a solvent for ten hours to remove caffeine. Finally, the solvent is drained away, and the beans are steamed again to remove residual solvent
The indirect-solvent method begins with soaking beans in almost boiling water for several hours. This extracts some of the caffeine, flavor, and oils from the beans. The water is pulled off and the beans are washed for about ten hours in a solvent. The solvent molecules bond with molecules of caffeine and the mixture is heated to evaporate the solvent and caffeine. The beans are then reintroduced into the liquid to reabsorb oils and flavors.
The problem with the solvent process
In recent years, there has been increased pressure on the coffee industry to relax or cease the use of chemicals in the decaffeination process. A 2017 study conducted by Consumer Reports noted that while coffee manufacturers have switched to “safer” chemicals, they still employ toxic chemicals to strip away caffeine. These include methylene chloride and ethyl acetate.
What’s the big deal with methylene chloride?
Also known as dichloromethane or DCM, methylene chloride is a colorless, non-flammable volatile hydrocarbon, found in paint strippers, lubricants, adhesives, automotive products, and general cleaning products.
In 1982, the National Toxicology Program released a study that found that rats who were fed DCM developed cancer in the liver and other organs.
Sadly, this study was discarded because of issues regarding how it was conducted. However, in 1985, the FDA announced that methylene chloride was indeed very dangerous. This resulted in a ban on the chemical in cosmetic use. However, use in decaffeination of coffee was allowed to persist, with the FDA stating that the levels found in decaf coffee were extremely low.
“The FDA concluded that methylene chloride is carcinogenic to animals when inhaled, and may be carcinogenic to humans.”
At this time, it was found that manufacturers using methylene chloride showed that it was at levels of 1 part per million or less. However, the Clean Label Project’s investigation revealed that some products tested exceeded this level.
The California Environmental Health Hazard Assessment added it to its Prop 65 list. The State of California evaluation that during pregnancy, methylene chloride can pass from mother to baby.
Methylene chloride banned from paint thinners
In March 2019, the Environmental Protection Agency ruled that it would prohibit the manufacture, processing, and distribution of methylene chloride in all paint removers/thinners for consumer use. The announcement came after 13 controversial deaths were linked to its use.
EPA Administrator Andrew Wheeler had this to say,
“After analyzing the health impacts and listening to affected families, EPA is taking action to stop the use of this chemical in paint removers intended for consumers. Today’s decision reflects EPA’s commitment to ensure that chemicals in the retail marketplace are safe for the American public.”
Symptoms like instant dizziness, loss of consciousness, and irritation of both the nose and throat can occur if the chemical is inhaled. Death of the nervous system can occur when the exposure is acute. The US Department of Labor Occupational Safety and Health Administration says that workers exposed to DCM have an increased risk of developing cancer and can experience negative effects of the heart, nervous system, and liver as well as skin and eye irritation.
Methylene chloride found in a number of consumer products
In 2018, Safer Chemicals, Healthy Families, a consumer advocacy group ignited efforts to have paint thinners that contained DCM removed from stores. In 2019, the organization was joined by 18 state, local, and national organizations. A letter was sent to EPA Administrator Andrew Wheeler drawing attention to the EPA’s recently released draft risk evaluation of the chemical. The evaluation highlights 15 consumer products in addition to paint thinners, that contain DCM – all showing similar acute risks to paint thinner. This solvent was banned for use in paint strippers by the Environmental Protection Agency (EPA) in 2019.
One of the scariest things is that the methylene chloride tolerance in decaffeinated coffee has not been re-evaluated by federal authorities in 35 years.
The Clean Label Project steps in to uncover something really scary
As mentioned above, The Clean Label Project carried out its own investigation on decaf coffee to see just which brands ranked highest for levels of DCM, a chemical banned from paint thinners but still found in consumer products like decaf coffee.
I had the opportunity to ask the Executive Director of The Clean Label Project, Jaclyn Bowen, a few questions related to an investigation that they recently conducted on decaffeinated coffee and DCM. Here are some excerpts from our interview:
First off, can you tell me a little about the Clean Label Project and why it exists?
“Clean Label Project is a national nonprofit with the mission to bring truth and transparency to consumer product labeling. We believe that sometimes what’s NOT on a label is what matters most. Food and consumer product safety attention and regulation have largely been focused on short-term acute exposure to food-borne pathogens like salmonella, e.coli, and listeria. The long-term threat of cancers and reproductive disorders linked to industrial and environmental contaminant exposure from heavy metals, pesticide residues, plasticizers, and other chemicals of concern has largely gone unnoticed, untested, and therefore unregulated in food and consumer products, until now.”
“Through data, science, and benchmarking, Clean Label Project uses actual retail sampling and testing to reveal levels of contaminants in America’s best-selling consumer products. We believe that the power of transparency and consumer awareness can change the status quo.”
“Together, we are changing the definition of food and consumer product safety in America.”
What prompted the decaf coffee investigation?
“There has been a series of investigations and calls-to-action about the decaffeination process in coffee over the years. The recent ban on methylene chloride in paint strippers naturally begged the question- so it’s bad enough that we don’t want it in our consumer paint strippers, but are we still allowing it to be used to decaffeinate coffee?”
Were you surprised at what was found?
“I was surprised. I was most surprised that some of the same retailers that banned the sale of methylene chloride paint strippers would allow its use in their private label decaffeinated coffee. This should be considered especially prudent given the sensitive populations that are the most frequent consumers of decaffeinated coffee- pregnant women and people with heart disease.”
Do you think that most people are unaware of the dangers of many products that they eat and drink on a regular basis?
“I would agree, but the times are definitely changing – and quickly. Consumers are becoming increasingly concerned about the content of the food and consumer products they buy for themselves and their families. This is especially true for sensitive populations like pregnant women, infants, children, and those with health conditions. With all the food investigations that are taking place, there is a growing divide between the court of law and the court of public opinion when it comes to food and consumer product quality and safety. Complying with federal law should be viewed as table stakes. Brands should proactively align themselves with evolving consumer expectations of safety and quality.”
What do you suggest the average consumer do to protect themselves and their family from dangerous chemicals and toxins found in food and drinks?
“Be a conscious consumer. Ask questions and demand answers. So many brands make claims of natural and wholesome goodness, it’s a matter of demanding transparency. Hold brands and your favorite retailers accountable. Social media is an incredibly valuable tool for getting your voice heard. Reach out to brands, publicly, and ask for more details about their products. For our decaf coffee investigation, we are asking consumers to reach out to their favorite brands and demand that the decaffeination process be disclosed.”
If you could give consumers one warning, what would it be?
“The unfortunate reality of today’s consumer product marketplace is caveat emptor (“buyer beware”). The onus is on consumers to investigate brands and products to evaluate what products are best for themselves and their families. Think of your dollars as a vote for the food philosophies you believe in and invest accordingly.”
Be an informed consumer
We thank Jaclyn Bowen and everyone at The Clean Label Project for what they are doing to inform and protect consumers. We congratulate all consumer advocacy groups that are taking the initiative to call out what should be public knowledge and to speak in truth.
We encourage you to be a savvy consumer. Do your homework before you feed your family. Demand your right to know and support those who are pushing initiatives forward for more transparency in the labeling of consumer goods!
– Susan Patterson, Certified Health Coach and Master Gardener
Think about the foods that most people crave on a daily basis. Things like chips, candy bars, french fries, cookies, and pizza. What do these foods have in common? They are “engineered” foods that have been created by the food industry to have the perfect balance of sweet and salty flavors, and pleasing texture
Now think about the opposite flavors, such as sour and bitter. These are the tastes that make us pucker our lips, pop our eyes wide open and shake our heads. They’re not the flavors we usually seek out to enjoy every day. In fact, many of us have virtually eliminated these flavors from our lives altogether.
This movement toward a “lazy” palate, which prefers easy-to-eat tailored junk over the diverse flavors of real food, is theorized by many experts to be of huge detriment to the human race. The natural foods consumed by our ancestors had a wide variety of flavors that stimulated the tongue and indeed had many different effects throughout the body.
Traditional cultures emphasized the consumption of bitter foods and revered them for their therapeutic properties, while such foods are largely viewed as disagreeable in our society today. Read on to discover some important reasons for incorporating bitter foods into our daily diets, and even using them as natural remedies.
The importance of eating bitter foods
Bitter-tasting foods were a natural part of the human diet until recent years, and this is not without reason. When we taste bitter flavors, many things happen in the brain and body which support good health and fight disease.
The most important benefit of these foods is to stimulate digestion. When a bitter flavor hits the tastebuds, the digestive system begins to produce saliva and enzymes. This is why many societies still consume drinks like aperitifs and digestifs — they really work!
Improving digestion can have numerous benefits, such as boosting energy and revving up your metabolism. You may find that bitter foods help you fight sugar cravings and lose weight, too.
Digesting food more effectively also means that more nutrients are absorbed. While many of us have nutritional deficiencies due to modern foods and medications, we can start to rectify these problems by consuming more nutrient-dense, real foods and improving digestion by working in those bitter flavors.
The liver gets lots of benefits from the consumption of bitter foods, too. The boost in digestion that we get from bitter tastes leads to more bile production in the liver, and thus a more effective detoxification process. Many bitter foods contain sulfur, which is an important nutrient to support liver health.
Individuals with hormonal imbalances may find that consuming bitter foods such as dark chocolate and organic coffee is beneficial to get everything back in check. This, in turn, may result in healthier blood sugar levels, less constipation, and healthier-looking skin.
Incorporating bitter flavors into your diet can even improve unhealthy cholesterol levels and fight inflammation! This could be tied to the traditional Chinese medicine belief that bitter foods help to remove excess heat from the body.
Bitter foods that you should eat on a regular basis
While the best way to consume bitter foods is to forage wild fruits, roots, and vegetables from the natural environment, this isn’t always practical. Here are some options you can easily find in the local supermarket.
You can also use a supplemental herbal blend of bitters to stimulate digestion, balance appetite, and encourage detoxification. You can find digestive bitters in health-food stores or online. They typically include herbs such as gentian, cascarilla, cassia, orange peel, and cinchona bark. However, whenever you purchase a supplement, make sure you find a high-quality product from a source you trust.
The more bitter things you taste, the more you will start to crave them as your body readjusts and finds balance in a variety of flavors. Will you try bitters to help ease chronic health issues and discover robust wellness naturally?
-The Backyard Vitality Team
We tend to think of homesteading as living on a farm. Don’t assume that you need acres to live off the land or be more or even wholly self-sufficient. A half-acre can fit a garden of a decent size, a small orchard, a small greenhouse, a work shed, a chicken coop, and even a couple of beehives.
Have you ever watched a squirrel and noticed how it spends its day? Squirrels are food gatherers and hoarders. They are driven by instinct towards the habitual gathering and storing of food. Their days are spent briskly skirting from one nut to another.
For avid gardeners, this will come as no surprise…Gardening is a major stress reliever. Being outdoors, nurturing new growth, creating something with your hands, being productive; these are all ways that growing plants and maintaining a garden reduces stress and promotes relaxation.
Gardening is a wonderful pursuit, full of tremendous benefits. Millions of people are hopping on board, planting gardens everywhere, growing delicious food and beautiful flowers. But maybe you have heard about contaminated soil issues, which has made you hesitant to start growing. You might be wondering if gardening is a high-risk activity, something that could cause you harm. Let’s unpack the truth.
Getting a goat isn’t as simple as bringing one home and leaving it to roam your backyard. Even if you’ve been a lifelong pet owner, it’s essential to keep in mind that goats have different and unique needs from other common pets.
Susan has been nurturing her gardening tips and advice for over 00 years, it’s fair to say she knows her beans. She’ll be sharing her knowledge from tried and tested methods.
Sign up for gardening advice
delivered straight to your inbox!
