Thursday, January 15, 2015

A Young Living and Healthy Way Press Release

Since 2005, The Healthy Way has been committed to serving the local community providing top quality products from personal care, supplements, food and more. Fall of 2014 we proudly introduced Young Living products, including essential oils, to The Healthy Way. These products, along with the team we directly work with through the Young Living distributor program, marries to our integrity and quality of merchandise and honor. We always support our customers and value that mutual respect built on trust and honesty. 

Recently, we encountered a return of 15ml Thieves oil with the implication it was opened and altered. Neither The Healthy Way nor Young Living would ever dilute or alter a product. Our steadfast customers can attest to our truth. We carefully control what oils are for sampling and what are for selling. Customers always see the bottles and product before purchasing and can see the sealed cap validating quality and purity. Therefore, all sales of Young Living products are final going forward, because we cannot guarantee the seed to seal promise once the oils leave the store. We have already gained an abundance of customer testimonials on Young Living product they have purchased through us, with great enthusiasm. The Healthy Way has many exciting events planned ahead, in partnership with Young Living leaders, sharing knowledge and understanding on the merchandise.

For those who sign up with The Healthy Way, as your preferred distributor joining the wholesale discount program, you'll have access to a community tied directly to the founder Gary Young. Our team includes Directory of Operations for the Young Living Peace Caravan, Susan Johnson as well as Casey Conrad, recently back from Ecuador's Young Living leadership trip and is internationally recognized as a health expert, author and speaker writing specific books, including essential oils. Our combined knowledge, offerings, workshops and exclusive support brings us to the forefront of Young Living's distribution teams. 

For those supporting The Healthy Way, stay tuned for some exciting workshops and Young Living merchandise education. We are proud of the high quality of our products and high standard we live by here at The Healthy Way. 

Friday, December 12, 2014

Fat Facts

By Melissa Diane Smith
When it comes to your health, one of the most important things you can do is steer clear of processed fats, meaning partially hydrogenated oils and vegetable oils that are high in polyunsaturated omega-6 fats. Just as avoiding refined carbohydrates—such as sugar and refined wheat or gluten-free flour—is a critical nutrition strategy for preventing disease, so, too, is avoiding partially hydrogenated and refined vegetable oils.
Hydrogenation is a chemical process in which hydrogen is added to liquid vegetable oils to turn them into semi-solid oils that are used in deep-fat frying, added to processed foods, and used to make margarine and vegetable shortening. These man-made trans-fats cause dysfunction in the body on a cellular level, and they promote obesity and insulin resistance and double the risk of heart disease.
Many consumers over the past decade have learned about the dangers of trans-fats and have been gradually moving away from them, and fewer food companies are using them. Even so, the Centers for Disease Control and Prevention estimates that further reducing trans-fats in the food supply could prevent an additional 7,000 deaths from heart disease each year and up to 20,000 heart attacks each year.

What You May Not Know about Vegetable Oils

Monday, December 8, 2014

Cooking with Herbs

By Lisa Turner
From the bright, aromatic essence of basil to the subtle licorice undertones of tarragon or the hints of pine in rosemary, few foods add flavor, aroma, and visual appeal as quickly and easily as fresh herbs. Here’s a simple guide for both beginners and seasoned chefs on buying, storing, and using them.

Selecting & Buying Herbs

Fresh herbs are sold in a variety of ways: in pots, in small plastic clamshells, or in bunches (especially parsley and cilantro). However you buy your herbs, look for bright green leaves with no browning or yellowing at the tips. If you’re buying them in bunches, look at the stems—dry, splitting stems mean they’re older. For herbs sold in plastic boxes or bags, give them a sniff before buying. They should have a pronounced aroma with no hints of mustiness or mold. Potted herbs are a great choice. You can snip leaves and keep the plant alive for future harvests.

Storing Fresh Herbs

Herbs are more delicate than other produce and have to be stored and handled gently. Generally, keep them dry and refrigerated. If you buy them in bunches, take them out of the bags and remove the rubber bands, then snip the ends and stand them up in a glass with 1/2 inch of water, then store in the refrigerator. If you buy them in plastic boxes, remove them from the box and wrap them in very lightly dampened paper towels, then store in the warmest part of the fridge to prevent freezing.

Using Fresh Herbs

Rinse herbs gently just before using them. If they’re very dirty or sandy, immerse them in a large bowl of cold water, agitate gently, and lift them out of the bowl. Never cut herbs when they’re wet, or they’ll blacken and get slimy. Instead, pat herbs with paper towels and let them air-dry before cutting, or use a salad spinner to dry larger quantities of herbs.
Be sure your knife is very sharp before cutting herbs—dull knives, blender blades, or food processor blades will bruise the leaves and destroy the vibrant green color. And use all parts of the herb, not just the leaves. Rosemary, sage, and thyme stems can flavor soups and stocks, and chive, sage, thyme, and other herb blossoms are beautiful garnishes (don’t use basil or marjoram blossoms, since they’re often bitter).

Saturday, December 6, 2014

Organically Minded Websites

It’s easy to go organic in all areas of your life with this mini resource guide.

If You Are Interested In …Go to …
Learning more about (operated by the Organic Trade Association)
Getting involved in the organic
Learning about local, sustainable
Avoiding GMOs (and learning more about how to do so)
Finding organic
Organic household
Organic beauty and personal

Your Brain on Gluten

By Lisa James

Problems with gluten often range well beyond intestinal issues to affect other parts of the body, including the brain. For example, scientists have known for decades that people with celiac disease, in which gluten triggers an abnormal immune response, are prone to ataxia, a neurological disturbance marked by unsteady balance and jerky, uncoordinated movements.
However, the association between gluten and the brain has been found to go far deeper. Memory slippages, fuzzy thinking and low mood may all be linked to this troublesome protein.
Connecting the Dots

The linkage between gluten and a variety of brain dysfunctions is only now becoming a matter of concern among the general public. “It has awaited critical mass,” says David Perlmutter, MD, board-certified neurologist, president of the Perlmutter Health Center in Naples, Florida, and author (with Kristin Loberg) of Grain Brain (Little, Brown). “We now understand there is a powerful relationship between the gut and the brain.”

For example, “depression is found in as many as 52% of gluten-sensitive individuals,” says Perlmutter. He notes that up to 90% of the body’s serotonin, which helps regulate mood, is produced in nerve cells found in the gut (known as the “second brain”). Gluten has also been linked to anxiety and schizophrenia (The Psychiatric Quarterly 3/12).
Children with celiac disease have a higher risk for developmental delays, learning disabilities, seizures and headaches. In fact, Doni Wilson, ND, who maintains a three-location practice in the metropolitan New York area, says the most common signs of gluten sensitivity among her younger patients are “headaches and stomachaches. When a child has these, right away I’m thinking gluten.”

Saturday, September 6, 2014

Healing with Music

By Linda Melone

Your next prescription from your doctor may include a playlist of songs to go with your medication. Studies of music healing show more than ever how music affects the brain and, subsequently, health, says Kamal Chémali MD, a neurologist with Sentara, an integrated health system in Hampton Roads, Virginia, and co-founder of the Cleveland Clinic Arts and Medicine Institute.

Every civilization in history has used music to heal and cure, says Chémali. “The difference now is we have ways to prove we were right about the benefits through modern technologies such as the MRI.”

Aside from medical uses, listening to music can help you prepare for an exam, improve your memory and help you sleep better, says Joseph P. Cardillo, PhD, clinical psychologist and co-author of Your Playlist Can Change Your Life (Sourcebooks). “Your brain's plasticity, or ability to change, helps you create long-term change and even target those changes to specific tasks and goals.”

For example, to “rewire” your brain to relax, first play a recording of a nature sound that relaxes you, suggests Cardillo. Then play a song you know relaxes you. You'll feel a greater effect from that song. “As little as two 5-minute applications of your playlist a day and you’ll feel better within about two week’s time,” says Cardillo. 

Cardillo recommends making a variety of playlists to target different situations. For example, he recommends making two lists for driving, “One to calm down and one to bring you up if you need to be energized for a meeting or presentation.” The key lies in using beats per minute (BPM) of a song. Slow, relaxing songs include those with 100 or fewer BPM (such as Sinatra’s “New York New York,” which is in the range of 30 BPM), versus those at 100 to 130, which will start to alert you; 135 to 155 beats will bring you to a higher state of alertness and 165-plus to the highest state. High-alert songs are popular for exercising and running. Examples include:

Boys of SummerThe Ataris201 BPM
Chain GangThe Pretenders138 BPM
Rebel YellBilly Idol167 BPM
Rock This TownThe Stray Cats204 BPM
Beat ItMichael Jackson139 BPM
Power of LoveHuey Lewis155 BPM

To find a song’s BPMs, search on Google by typing in the name of the song and “BPM,” says Cardillo. 

“Music changes the speed at which your brain waves vibrate,” says Cardillo. So when you’re feeling elated you brain is likely producing more neurochemicals (brain chemicals such as serotonin) and your brain waves are vibrating at a higher velocity; when you’re feeling mellow you’re producing different neurochemicals and your brain waves are vibrating at a slower velocity, explains Cardillo.

“You can trick your brain into producing more of that blood chemistry to bring you up or down and train your brain waves to enter a specific velocity at a specific time.”

For example, imagine you play the same playlist to help you relax in traffic on your way to work. In about three weeks, as soon as you get into your car—even without the playlist—your brain calls up the mindset in your head and you relax without the music. “You’re training your brain to alter itself in specific situations for the better,” says Cardillo.

For the greatest benefits pay attention to music actively rather than having it play in the background, says Chémali. Live concerts intensify music’s effects the most. “The concert setting allows you to see the emotion of the musicians. The visual effect also affects the listener,” Chémali says.

Thursday, July 17, 2014

Creamy Cauliflower Bisque with Chive Oil

Serves 4

2 Tbs. coconut oil, divided
2 small leeks, thinly sliced (white and pale green parts only)
1 small celery stalk
1 large head cauliflower, cored and chopped (4–5 cups)
3–4 cups vegetable broth
1 cup unsweetened almond milk
1/2 cup almond or cashew butter
1/2 cup slivered almonds
1 large bunch fresh chives, divided
1/2 cup olive oil

Heat 1 Tbs. coconut oil in large, heavy saucepan over medium heat. Add leeks and celery, and cook 4–5
minutes until softened. Add cauliflower and 3 cups broth, cover, and cook until cauliflower is soft, 15–20 minutes. Add almond milk and cashew butter, and warm through, about 3 minutes.

While soup is cooking, toast almonds in small pan, and set aside.

Finely chop 2 Tbs. chives, and set aside. Hold remaining chives under hot water to soften and lightly blanch, about 30 seconds. In food processor, combine softened chives with olive oil, and purée until smooth. Strain through fine mesh sieve, and discard solids.

When soup is finished cooking, purée in batches in food processor or blender until creamy and very smooth, adding more stock if needed. Season with salt and white pepper.

To serve, divide soup among four bowls. Drizzle chive oil over each bowl, and sprinkle with almonds and chopped chives. Serve hot.

per serving: 427 cal; 12g pro; 34g total fat (10g sat fat); 24g carb; 4mg chol; 816mg sod; 6g fiber; 5g sugars

Monday, July 14, 2014

Spinach, Avocado, and Ruby Grapefruit Salad with Blackberry Vinaigrette

Serves 4

2 small ruby grapefruits
2 Tbs. blackberry fruit spread or preserves
1/4 cup unrefined avocado oil
8 cups loosely packed baby spinach leaves*
1/2 cup blackberries
1 small avocado, peeled and cubed
1/3 cup toasted macadamia nuts

Peel grapefruits with sharp knife, completely removing white pith. Cut between membranes to release grapefruit segments, holding over medium bowl to catch juice. Set grapefruit sections aside. Squeeze membranes over bowl to extract remaining juice. Discard membranes.

Whisk jam into grapefruit juice until well blended. Slowly drizzle in avocado oil, and whisk until creamy and smooth. Season with salt and pepper.

In medium bowl, combine spinach, grapefruit sections, blackberries, and avocado cubes. Drizzle with dressing, and toss gently to mix. Sprinkle with macadamia nuts, and serve.

per serving: 363 cal; 4g pro; 27g total fat (4g sat fat); 30g carb; 0mg chol; 80mg sod; 8g fiber; 14g sugars

Friday, July 11, 2014

Asparagus Bundles with Lemon-Thyme Vinaigrette

Serves 4

1 small bunch green onions, divided
1 small lemon
1/4 cup extra virgin olive oil
1 Tbs. minced fresh thyme leaves
1 lb. slender asparagus stalks, tough ends removed

Cut green tops from green onions, and set tops aside. Finely mince one scallion bulb. Reserve remaining
bulbs to use in another recipe.

Grate 1 tsp. zest from outside of lemon, and place in small jar with tight-fitting lid. Juice lemon, and add lemon juice to jar. Add minced green onion, olive oil, and thyme, and shake until well blended and emulsified. Season with salt and pepper.

Arrange asparagus spears in vegetable steamer, and steam over boiling water 2–3 minutes, until bright green and crisp-tender. Add green onion tops to steamer on top of asparagus. Return lid to steamer, and let green onion tops wilt briefly, about 30 seconds.

Remove vegetables from steamer, cool until just easy to handle, and divide asparagus into four bundles. Tie one or two pieces of green onion around center of each bundle.

To serve, arrange bundles on platter or individual plates. Drizzle vinaigrette over each bundle, and serve with additional dressing on the side.

per serving: 147 cal; 2g pro; 14g total fat (2g sat fat); 5g carb; 0mg chol; 11mg sod; 2g fiber; 1g sugars

Monday, July 7, 2014

Salmon en Papillote with Arugula Pesto

Serves 4

4 large squares parchment paper
1/2 cup olive oil
1 ½ cup packed arugula leaves
1/2 cup fresh basil leaves
2 small garlic cloves, minced
2 lbs. wild Alaskan salmon, cut into 4 equal pieces

Preheat oven to 375°F. Fold one parchment square in half, and draw half heart shape on paper. Cut and unfold to make heart-shaped piece of parchment. Repeat with remaining parchment pieces.

Combine olive oil, arugula, basil, and garlic in food processor, and process into thick paste, adding water to thin if needed, 1 Tbs. at a time. Season with salt and pepper.

Wash salmon, and pat dry. Place one parchment heart on flat surface. Arrange one piece of fish on one half of parchment. Spread pesto evenly over fish. Fold parchment over fish. Starting at pointed end of parchment, crimp edges together, making 1/4-inch folds around fish to create a half-moon. Place on baking sheet, and repeat with remaining parchment, fish, and pesto.

Bake 10–15 minutes, depending on thickness, until fish flakes easily with a fork. Transfer packets to individual serving plates, and slit parchment open just before serving.

per serving: 574 cal; 49g pro; 41g total fat (7g sat fat); 1g carb; 102mg chol; 107mg sod; <1g fiber; <1g sugars


Saturday, July 5, 2014

Beauty Foods

By Lisa Turner

You can spend hundreds of dollars on pricey creams, lotions, and cosmetic procedures. But the fact is, good skin starts from within.

Want to be more beautiful? The formula for promoting smooth, glowing skin doesn’t have to be complicated, cost hundreds of dollars, or take months to work. It can be as simple as eating a diet high in fruits, vegetables, and healthy fats; drinking plenty of filtered water; and avoiding excessive caffeine consumption, which dehydrates cells and makes fine lines more noticeable. Other skin-zapping foods: sugar, which damages collagen and elastin, the fibers in skin that keep it smooth and firm; refined and high-glycemic carbs, linked with an increase in acne breakouts; and alcohol, which dehydrates cells and causes dilated blood vessels and facial redness. In addition, a few foods top the list for skin beautifying. Some of the best:

1. Asparagus is high in antioxidants including glutathione, which helps protect skin from sun damage and minimizes the effects of aging. It’s also high in vitamin C, beta carotene, selenium, zinc, and other skin-beautifying nutrients, and works as a natural diuretic to reduce puffiness and swelling. Eat it very lightly cooked or raw to protect the glutathione content.

2. Salmon contains 2-dimethylaminoethanol, or DMAE, a compound found naturally in the brain. DMAE protects cell membrane integrity to keep skin smooth and firm, and helps inhibit the body’s production of arachidonic acid, a compound that encourages wrinkles, sagging, and signs of aging. Salmon also contains omega-3 fatty acids, which reduce the risk of skin cancer. Choose wild Alaskan salmon instead of farmed. Sardines and other small fatty fish have similar benefits.

3. Almonds are rich in monounsaturated fats that keep cell membranes strong and flexible, encourage smooth skin, and prevent and treat eczema. Almonds are also high in vitamin E, a powerful antioxidant that can not only protect against, but also reverse, skin damage from the sun’s UV rays. Other nuts have similar benefits.

4. Avocado contains the skin-healing vitamins A, D, and E, and is rich in antioxidant carotenoids that prevent free radical damage to skin cells. Studies have shown that some constituents of avocado offer protection against UV damage to skin cells. And like almonds and other nuts, avocados are high in monounsaturated

5. Spinach is rich in vitamin K, a fat- soluble vitamin that helps keep skin springy and firm and helps prevent wrinkles and fine lines. It’s also a good source of lutein, a type of carotenoid that helps protect the skin from sun damage. Plus, spinach contains zinc, which guards against blemishes and breakouts.

6. Ruby red grapefruit gets its pink hue from a potent antioxidant called lycopene (also found in tomatoes and guava) that fights free radical damage to the skin and protects against wrinkles, sagging, and skin discolorations. Several studies have shown that lycopene can also protect against burning from the sun’s UV rays.

7. Cauliflower, like other cruciferous vegetables, is rich in glucosinolates, cancer-preventive compounds that also protect the skin from free radical damage. Studies show that isothiocyanates, which are converted from glucosinolates, can prevent wrinkles and stimulate skin detoxification. In one study, an isothiocyanate extract increased firmness and smoothness of skin in people who worked outdoors in the winter and were exposed to cold weather and low humidity.

8. Arugula, like cauliflower, is rich in glucosinolates and isothiocyanates, cancer-fighting compounds that also protect the skin from free radicals and sun damage. Some studies show that isothiocyanates prevent inflammation in the skin and can protect against psoriasis. Arugula also stimulates the liver, and can promote skin detoxification.

9. Blackberries are good sources of skin-protective vitamins A, C, and K. They are also high in anthocyanins, the compounds responsible for their deep purple color and their ability to protect against cellular damage. Blackberries contain another antioxidant called ellagic acid, which helps shield the skin from damage by the sun’s UV rays and helps repair existing damage from excessive sun exposure. Blueberries, strawberries, and raspberries have similar benefits.


Saturday, May 24, 2014

Breathing Easy

Paying attention to how you respire can foster greater health and well-being.
by Beverly Burmeier

Drawing breath: It is the very definition of being alive. But as ordinary—and vital—as the act of respiration is, most people don’t do it in the most healthful manner.

“Correct breathing is a cost-free, drug-free path to better health,” says Gerilynn Connors, RRT, MAACVPR, FAARC, a respiratory therapist and pulmonary rehabilitation specialist in Falls Church, Virginia, and chair of the American Association for Respiratory Care’s Continuing Care and Rehabilitation Section. “We take breathing for granted because it’s automatic and natural from birth, but the benefits of proper breathing affect all systems of the body.”

Test your own breathing style by placing one hand on your chest and the other on your abdomen. Take a normal breath and see which hand rises more. If the hand on your chest does, you’re taking short, shallow breaths instead of deep, relaxed and effortless breaths that come from using your diaphragm, the dome-shaped muscle between the chest and the abdomen, to move air in and out of your lungs.

A significant number of studies have shown that deep, meditative breathing helps to calm the nerves, relax muscular tension and reduce pain and stress. Deep breathing also boosts blood circulation while reducing blood pressure and heart rate; in addition, it promotes clearer thinking and increases energy levels. “Getting enough oxygen into your body allows muscles and organs to function more effectively,” Connors says.

Thursday, April 10, 2014

Nutiva Organic Red Palm Oil

  • Nutiva Organic Red Palm Oil is a versatile baking and cooking oil - the red palm adding a rich, earthy aroma and a great buttery taste. 
  • The palm oil is high in antioxidants, Tocopherois/Tocotrienols (Vitamin E), and Beta-Carotene (Vitamin A).
  • It offers zero trans fats, and is both Kosher and Vegan.
  • It's cultivated in harmony with nature - rainforests and orangutan habitats are unharmed.
  • The palm oil is organic and grown on small family farms in Ecuador.
  • It can be used in rice, quinoa, muffins, smoothies, spreads, sauces, soups, stews, fish dishes, guacamole, popcorn and medium-heat sauteing.

For more information, visit, or come by the store!

Monday, January 20, 2014

Shower With a Friend!

Enviro Shower Filters

  • Softer Skin 
  • Healthier Hair 
  • Chlorine Free Water

Provides a year of natural chlorine free water.

Contains KDF-55 and Crystal Quartz Elements.

Fits all showers. No plumbing required!

Monday, January 13, 2014

NEW WAVE ENVIRO: Informative Chlorine Articles

Water Bottle Pollution Facts
  • Americans use 17 billion barrels of crude oil used annually for 1-time-use water bottle manufacturing - not including transportation resources.
  • Over 80% of empty water bottles end up in landfills.
  • Bottled water tested, contained contaminant levels that exceeded strict state health limits. "One study found that hormone-disrupting phthalates had leached into bottled water that had been stored for 10 weeks."
Chlorine Free Living (via Flyer):
  • For intestinal health avoiding chlorine is crucial. Chlorinated water kills the good bacterial in the body.
  • "Studies show- a strong link between chlorinated water supplies with elevated trihalomethane levels and cancers of the bladder, kidney, liver, pancreas, gastrointestinal tract, colon and brain," - Jordan S. Rubin, N.M.D.
  • Chlorinated water can contribute to dry skin. - 70% of the skin's blemish and wrinkle fighting hydration comes from the water we consume." Phd. Kat James
  • "Drinking chlorinated water, causes scarring of the arteries." - Kevin Trudeau

Tuesday, October 1, 2013

Maté Factor- Yerba Maté

Read about the qualities of Yerba Mate, the amazing herb from South America
Information collected from

The yerba mate plant, which is really a tree, is an evergreen from the Holly family that grows in the subtropical forests of South America. The yerba mate tree, from the Aquifoliacae family, stands between 6 to 8 meters tall, being able to reach even 15 meters. There are many different species in the family, the Ilex gender having more than 550, the holly plant included, 280 species found in South America, 60 of which occur in southern Brazil. Only 3 species though are used in the mate industry (I. paraguariensis, I. angustifolia, I. amara), Ilex Paraguariensis being the most important. The mate plant, due to the widespread genetic variety of the Ilex family, may have white or light purple stems, and thick waxy leaves that may present dented or smooth edges.

The Flavor

The amount of xanthene alkaloids in the leaves of maté is believed to be directly related to the quality of the soil. This influences the flavor of the yerba mate giving it a milder taste. This flavor varies from region to region, the soil of southern Brazil presenting drastic variations in mineral content, texture, and organic mass. The tendency though, is for the cultivated maté to have a stronger bitterness, and probably higher xanthene content. The native trees, which grow in the nitrogen-rich topsoil of the Paraná Pine forests, tend to have a milder bitterness, characterized by a stronger leafy flavor. Obtaining the right balance of these is the secret to having a stable, fresh tasting yerba mate.

Monday, September 23, 2013

Bad Studies Can Be Hazardous to Your Health

~Jack Challem

In our 24‐hour news cycle, headlines are written to shock and scare, and most reporters don’t have the grasp of medicine needed to critically evaluate whether a study is valid or not and publication in a medical journal is no assurance of research quality.

That’s something to consider when you see negative reports on dietary supplements. For example, a recent article in the Archives of Internal Medicine claimed that older women who took a variety of supplements‐including multivitamins‐ had a greater risk of death from disease. But the conclusions drawn from this article were suspect, at best.

For one thing, the Archives study had serious flaws. The subjects were asked to remember, on three different occasions over a span of almost 20 years, which supplements they had taken. This type of data collection is notoriously inaccurate. After all, do you remember exactly what you took years ago? And would something you took 20 years ago actually cause your death today? It’s doubtful.

The researchers also ignored the fact that older people have a higher risk of death simply because of their age, their greater likelihood of having serious age‐related diseases, and their likely use of multiple prescription drugs with attendant side effects.

Monday, September 9, 2013

How Sweet It Is


Who among us is resolute enough to get through the holiday season without enjoying—or, for that matter, baking—sweets?  While a few extra calories in natural sweeteners and syrups won't hurt most of us, the new breed of sugar substitutes might.  Alarmingly, sugar's kissing cousins may be even more harmful to your health than sugar itself.

When you overindulge in salty foods, your body craves sweets more than usual.  Experiment with herbs and spices that increase flavor without salt or sugar.

The perception of sugar free is not unlike that of fat free in the 1980s and early '90s.  Ever since we started slashing fat, we've gotten fatter.  With all the new sweeteners on the market today (like high-fructose corn syrup and Splenda), refined sugar consumption has declined, but that doesn't mean people are consuming fewer calories.  In fact, when Jelly Belly added Splenda (aka sucralose) to its sugar-fee jelly beans, this artificially sweetened candy had only one calorie less than the original!  But the real problem is that Splenda has been linked to a variety of unwanted symptoms from bloating and stomach cramps to headaches.  Even the company Web site has warned against giving sugar-free jelly beans to children under three years of age.  Another popular artificial sweetener, NutraSweet (aka aspartame or Equal) appears to deplete the body's supplies of chromium—a trace mineral critical in sugar metabolism—and may increase cravings for sweets.  Aspartame has recently been linked to migraines, particularly in children and teens, possibly as a reaction to its metabolite formaldehyde.  The Center for Science in the Public Interest has concluded that Sunette (aka acesulfame potassium, or Sweet & Safe and Sweet One) may cause cancer, so avoid these sugar substitutes.  Even older artificial sweeteners, like Sweet'N Low (aka saccharin), a petroleum derivative, can cause problems in sensitive individuals.

Monday, August 26, 2013


ChagaMax is the most potent chaga capsule formula available. It is the only wild chaga capsule formula fortified with wild birch bark and oregano. Other chaga formulas are made with artificially-produced chaga grown in vats. The difference is beyond comprehension. Real chaga, the type used inChagaMax, grows wild on birch trees. The fake kind, the type used in most imitation chaga capsules, is grown indoors from live chaga mycelia. The growth medium is starch, which may be genetically engineered. According to an Asian biomedicine study by Koyama, the sterol content of the fake kind is 1000% lower than the wild kind. Thus, never accept cheap chaga capsules made from such fabricated sources.

With ChagaMax, all the raw materials are from remote sources and are completely wild. There could be no purer or more powerful supplement known. In fact, it is so powerful that for many people only one
capsule daily is necessary. Wild chaga is a dense source of a wide range of nutrients, including B vitamins, minerals, sterols, and enzymes. Regarding the enzymes chaga is exceedingly high in SOD (superoxide dismutase); in fact, it is the highest source of this substance known. Regarding sterols, it is also exceedingly dense. So is birch bark and wild oregano. These sterols are hormone-like, and they help the body make its own hormones. The body needs all the hormone support it can get. In this regard ChagaMax is essential.

 There are also the glucans, which boost the immune system or, in fact, normalize it. Plus, there are the wild oregano flavonoids, such as quercitin, which also help regulate immunity.

Additionally, wild oregano is a dense source of phenolic compounds, like carvacrol, which are natural antiseptics. Wild oregano, birch bark, and chaga are all top sources of natural minerals such as potassium, phosphorus, calcium, zinc, copper, and magnesium, all of which are needed for healthy tissues.

Now is the time to get the most potent natural complex known, containing the King of All Herbs—wild chaga, and the Delight/Joy of the Mountains—wild, raw oregano. Get the joy of ideal health throughthe powers of wild nature. Get only the original wild, raw chaga capsules plus wild birch bark and oregano, ChagaMax, and experience the real power of wild nature.

Monday, August 12, 2013

Natural Beauty Tips

Beyond The Label

—Myra Michelle Eby

Body care and cosmetic products are not regulated like foods, so many products actually contain toxic chemicals that aren't listed on the label. While this provides a challenge to consumers, there are things you can do even if the label doesn't tell the whole story. Here are a few suggestions:

YOUR NOSE KNOWS. Trust your senses to help you determine if something is pure. Seek out products that smell and look fresh. Products that have heavy scents and unnatural-looking colors probably contain artificial ingredients and toxic fragrances.

Monday, July 29, 2013

Chaga Knowledge

The Wild Chaga Mushroom ... The Secret of the Forest

Chaga is a wild growth of immense powers. Everyone needs more power, so everyone benefits from chaga. Real chaga is truly wild. It grows in the far northern forests, where the ecosystem is intact. This is crucial, because there is a vast difference between wild plants which grow in pure nature and farm-raised plants. Chaga thrives in the remote wilderness, growing on wild birch trees. It consumes and then concentrates the natural power of these trees. A polypore fungus taking up to twenty years to mature, chaga is a true force of wild nature. There is now man-made chaga grown in vats and labs. Do not accept cheap imitations.

The “Gift from God”

Rather than soft like a mushroom, chaga is hard, almost as hard as wood. It is unique, nothing like common mushrooms. In fact, chaga is the most nutritionally dense of all tree growths. Known by the Siberians as the “Gift from God” and the “Mushroom of Immortality,” this vibrant growth has been used by humans to support health for thousands of years. The Japanese call it “The Diamond of the Forest,” while the Chinese deem it “King of Plants.” For the Chinese that is saying a lot, since they have an immense history with countless plants. Now, you can get the great powerful secret of the Orient through North American Herb & Spice’s wild chaga supplements. Despite this exceptional status, most Americans are unaware of it.
To survive in harsh climates, chaga concentrates natural compounds for its protection, and that is why it is so powerful. To strengthen the tree, as well as heal, it makes potent phytochemicals, including sterols, phenols, and enzymes. Researchers have inoculated sick trees with chaga to strengthen them. People benefit by consuming these forest-source phytochemicals and nutrients.

Monday, July 22, 2013

Green Housekeeping

Spring cleaning is here and it’s a great time to think about switching from conventional cleaning products to the more environmentally friendly versions.

It’s a well-known fact that conventional cleaners contain hundreds of chemicals that unleash harmful toxins and contaminate our waterways once discarded. What you may not know is just how harmful these chemicals can be. They can act as respiratory irritants, potential carcinogens, neurotoxins, mutagens, teratogens, and endocrine and hormone disrupters. Certain ingredients call Volatile Organic Compounds (VOCs) are added to most cleaners to enhance their performance, but can impair neurological functions. Manufacturers of conventional cleaning products are not held to any labeling requirements, making it difficult for even the savviest consumer to tell what they are being exposed to.

The good news is that some of the most
environmentally friendly cleaning products can be found right in your own home or store.

Spring cleaning the natural way:

Soap, water, baking soda, vinegar, lemon juice and a coarse scrubbing sponge can take care of most household cleaning needs
To Clean glass, use a mixture of half white vinegar and half water
Baking soda and cornstarch are both good carpet deodorizers
To clean mold and mildew, use a mixture of lemon juice and white vinegar and salt.
A paste of baking soda, salt and hot water makes a good oven cleaner

Taken from Green Housekeeping by Lisa Madsen.

Monday, July 15, 2013

Joel Salatin: Life Lessons from a Farmer

Joel Salatin: Life Lessons from a Farmer (via Organic Connections Magazine)

by Bruce Boyers Joel Salatin—farmer, author, featured speaker, and the subject of several documentaries—has spent his life learning from nature how a food system is supposed to function, and putting it into practice at his Polyface Farm. Then, raising…

Sunday, June 2, 2013

New Studies Shed Light on the Surprising Benefits of Chewing Gum

A little snack just hit headlines with a smack, as new research revealed the unexpected advantages of chewing gum. Already known to freshen breath and provide a low-calorie treat between meals, new studies in the US and the UK have uncovered gum’s uncanny ability to help boost students’ test scores, counter fatigue and even lower stress levels.

Sunday, April 14, 2013

Chia Ice Pops

Serves 4—6
Nutritious and refreshing, these ice pops get their natural sweetness from fruit.

Sunday, April 7, 2013

Chia Gel

Makes 20 1-Tbs. Servings
 Use chia gel to thicken sauces, soups, dips, dressings, and other recipes without altering their taste

Sunday, March 31, 2013

Super Seeds

Want more stamina? Try chia, a gluten-free seed rich in omega-3s and fiber.

Chia seeds have been called the world’s healthiest whole food for good reason. “Chia contains the highest amount of omega-3 fatty acids of any plant known, and also contains significant amounts of protein, fiber, and antioxidants,” says Wayne Coates, PhD, professor emeritus at the University of Arizona, chia researcher, and author of Chia: The Complete Guide to the Ultimate Superfood.

“Omega-3 fatty acids and fiber have been shown to have positive health benefits in terms of heart health and diabetes,” he says, “And omega-3 fatty acids and antioxidants have also been shown to help reduce inflammation and boost immunity.” Plus, chia is gluten-free.

Sunday, March 24, 2013

Tropical Treats

Get baking with coconut products

If you eat gluten free and also avoid milk products, refined sugar, and maybe even honey, agave syrup, or all grains, do you sometimes wonder how can you make tasty, good-for-you baked goods? The solution is simple: coconut!

Coconuts are the fruit of the coconut palm and have an amazing number of food uses. Luckily for people with gluten sensitivity and other food allergies, each of the following coconut products can substitute nicely for common ingredients used in gluten-free baking.

Sunday, March 17, 2013

Grain-Free Morning Glory Muffins

Makes 6 Muffins

A great combination of fruit, vegetable, nut, and coconut ingredients, this muffin is a healthy, fiber-rich addition to any breakfast or brunch.

Friday, March 8, 2013

10 Eco-Friendly Tips

Here are some easy ways to "green" up your kitchen.