After a long, cold winter many of us need to lose a few pounds to get ready for the fast approaching bikini season. We know that dairy, carbs and sugar make us gain weight. But we need something naughty to look forward to and fantasize on… Personally, I am unable to crack my sweet tooth. I wanted something to replace my winter German Chocolate Cake obsession with that would give me multiple benefits. I finally hit upon it.
If this post seems like an infomercial – it is. I have become wildly obsessed with Astaxanthin – a supplement I had never heard about until I discovered that it is ‘sunblock you can eat.’ As someone who has meticulously dissected all the chemicals in the average sunblock and concluded that the only non-toxic ingredient (zinc) is one that makes me look like a real vampire, I have long worn picture hats and avoided the sun from 12-2. All that has changed now that I have discovered Astaxanthin. I have been taking it for months now and am in the sun a fair bit – but no burning! And my nails have become long and strong – very unusual for me!
Ginger is an oft overlooked miracle worker. It is a normal part of the Asian diet but rarely incorporated into the Standard American Diet (SAD!). Not only will ginger boost your immunity, but it is a massive anti-inflammatory. Why is this a plus for anti-aging?
The immune system responds to injury or disease with inflammation. This is a normal, reparative reaction that is necessary for healing. But not all inflammation is good.
“When inflammation persists beyond its intended borders and purpose, however, the immune system mistakenly attacks normal cells, and the process that ordinarily heals becomes destructive. It is now widely accepted that chronic inflammation is the root cause of many serious illnesses, especially those related to aging,” says Dr. Andrew Weil, Director of the Arizona Center for Integrative Medicine. Continue reading
I must apologize for my long absence. In fact, I have been wildly busy launching a skincream line SASKI. I have all of you to thank for inspiring me to make the line. I had so many requests from readers, friends and even former business associates that I finally embraced the challenge!
My line is not your average line because it does not sit on a shelf aging! It is made fresh and on command after an interview with a member of the SASKI team! Our proprietary questionnaire, developed after years of observation and research, is extremely thorough. Nothing is overlooked. Based upon this interview, SASKI’s resident white sorceress (me!) develops a formulation. The next step is to order the ingredients and to mix the magic. Because SASKI takes some time and is made to measure, it is really ‘haute couture for your skin’. SASKI products must be refrigerated to order to maintain maximum efficacy.
SASKI’s focus on non-chemical/synthetic ingredients appeals to a niche customer who is highly educated and willing to wait in order to have a product customized to them.
As a certified nutritionist, I believe that what you put on your skin, your largest organ, is as important as what you eat or drink. Creams are absorbed easily into the skin and, from there; enter the bloodstream to be carried throughout the body. Product ingredients build up over time adding to the onslaught of chemicals we absorb daily from the air, food, water etc. The amalgamation of routine pollutants can lead to: cancer, fertility issues, rapid aging, dull and spotted skin and more. SASKI products empower and protect. Continue reading
If you are reading the articles posted on this site you are concerned about aging and health. If you live in America, you are hopefully already on the alert about the cavalier fashion with which our government is actively destroying the nutrient and enzyme content of our food and land while creating artifical subsitutes for real food. While I believe in the benefits of a plant-based diet, I am horrified by the growing GMO crops and products, the drive to eradicate labels for GMO foods, the impact on our ecosystem/land and the high cost of organic eating. What is truly amazing is how most of our presidential candidates support GMOs. Hilary Clinton has expressed her support for genetically modified crops and crop biotechnology and she is a BIG supporter of Monsanto – the agrochemical and agricultural biotechnology group who makes the herbocide-of-death, Roundup, which is sprayed on GMO crops. Jeb Bush has also spoken in support of GMOs. When your government is trying to kill you – it’s time to vote with your fork!
Choose organic or find a local farmers market. Stop going out to restaurants and start getting excited to cook at home for your family with ethically sourced plants. Start asking questions about what your kids are eating at school.
The below article by Sayer Ji will give you the shivers and make you contemplate growing a garden!
The Invisible Nuclear Threat Within Non-Organic Food
By: Sayer Ji Founder of Green Med Info is an author, educator, and advisory board member of the National Health Federation and Steering Committee Member of the Global GMO Free Coalition (GGFC).
Whether you know it or not, nuclear waste (cobalt-60) has been used for decades to make your food “safer.”
There is a profound misunderstanding in the mass market today about the value of certified organic food. The question is not whether the 50% higher or more you pay at the register for an organic product is really worth the added vitamin, mineral and phytonutrient content you receive. Even though organic food does usually have considerably higher nutrient density, it is not always the positive quality of what it contains that makes it so special. Rather, it is what you know the organic food does not contain, or what has not happened to it on its journey to your table, that makes buying organic a no-brainer to the educated consumer. Let me explain.
The FDA presently supports and actively promotes the use of cobalt-60 culled from nuclear reactors as a form of “electronic pasteurization” on all domestically produced conventional food. They claim it makes the food “safer.”1 The use of euphemisms like “food additive” and “pasteurization” to describe the process of blasting food with inordinately high levels of gamma radiation cannot obviate the fact that the very same death rays generated by thermonuclear warfare to destroy life are now being applied to food to “make it safer.” This sort of Orwellian logic, e.g. WAR is PEACE, is the bread and butter of State-sponsored industry propaganda, and also informs other ostensibly “humanitarian” applications of weapons of mass destruction such as radiotherapy and chemotherapy.
I recently read Kimberly Snyder’s amazing book The Beauty Detox Solution. If anti-aging interests you, I highly recommend you read it. While in my previous article I assured you that I am not trying to convert anyone from eating meat, I really enjoyed Kimberly’s description of how the human body is designed and how our design affects our diet and digestive processes. Had I not been already been committed to not eating meat her arguments would have swayed me.
In short, Kimberly looked to the animal kingdom to discover which animals we are most closely related to… As you may have guessed, those animals are primates – monkeys, chimps and gorillas. Our flat nails, flexible fingers, opposable thumbs and flattened teeth (made for grinding plant matter) are very similar (primates’ front canines are sharp and used for cracking open nuts). Primates use their fingers to pick fruits, nuts and leaves and pull them apart. Both humans and primates have a complex intestine. The human intestine is around thirty feet long and a gorilla has an intestine eight to twelve times its torso length. The human liver has a low tolerance for uric acid, a by-product of digesting animal protein.
My obsession for chips and salsa/guacamole has come to a halt. Why? Because of my new obsession with the horrors of genetically modified (GM) foods. The corn in tortilla chips is one of the major GM foods. The more I read, the more terrified I became. Especially when I thought about my child spending playdates in other kids homes – with parents or nannies who are not educated on GM dangers. We need to educate ourselves and our friends – FAST! GM foods cause everything from sterility and infertility to allergies and cancers. Wake-up in restaurants – talk about no regulation.
I have included two articles below. One explains the health problems brought on with GM foods and the other from www.foodbabe.com which gets more specific about food labeling and how companies that use GM foods try to trick customers by cunning labeling strategies.
The health information featured below is excerpted from Genetic Roulette: The Documented Health Risk of Genetically Engineered Foods, by Jeffrey M. Smith
In 2009, the American Academy of Environmental Medicine (AAEM) stated that, “Several animal studies indicate serious health risks associated with genetically modified (GM) food,” including infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system. The AAEM has asked physicians to advise all patients to avoid GM foods.
Starting in 1996, Americans have been eating genetically modified (GM) ingredients in most processed foods. Why isn’t the FDA protecting us?
I rarely comment on current events here as I want to stay on subject but I want to send out love and prayers to the French tonight. I lived for years in Paris, did my MBA there, carried my child there, I dined, danced, cried, laughed, partied and loved in that great City of Lights. And, it was with great sadness today that I read about this heinous attack on all of our free rights and security. Laughter is a salve for all humans. If we cannot laugh at ourselves, religions, governments then we exist in a state of fear and poverty – forever crippled. Paris, your lights may have been dimmed today but tomorrow they will burn even more brightly. Al Qeada – you are only convincing the world to turn away from your religion in disgust and shun your people. To France and their dead: Chapeau off. Head bowed. Je suis Charlie.
In the quest for the perfect, nourishing skin oil I have come across a lot of options. Avocado, Apricot kernel, Evening Primrose oil etc. Frankly, they are all great and variety is the spice of life for your health and your skin. One oil that came across my radar in Europe that is not so well known in America is Borage Oil.
The more I read about Borage Oil the more I wondered if it was as powerful to consume as to apply topically. And this question led to me to a deeper examination on the limitations and benefits of Omega 6 oils and how what you are eating affects the balance of Omega 6 oil and the very important Omega 3 oils.
The essential fatty acid gamma linolenic acid (GLA) from borage and other oils has been shown to be one of the most effective agents for the treatment of skin disorders and for the maintenance of healthy skin. The fatty acid profile of borage is unique in that it contains 20 to 24 percent GLA. Evening primrose oil contains 8 to 10 percent GLA and black currant oil contains 15 to 17 percent.
The popularity of borage oil as an ingredient in topical formulations for the skin is growing rapidly, based on the strong research showing that it is of benefit in the treatment of various skin conditions, including dry skin, eczema, inflammation, wounds, and dermatitis.
Role of GLA in the skin
Healthy skin depends on adequate amounts of lipid, in particular certain polyunsaturated fatty acids called essential fatty acids (EFAs), for moisture, suppleness and smoothness as well as to prevent skin disorders. The most important polyunsaturated fatty acids for maintenance of healthy skin and for the alleviation of skin disorders are the essential fatty acids of the omega-6 family, namely linoleic acid (LA) and GLA. Dietary deficiency of these fatty acids results in a characteristic scaly skin disorder, increased epidermal turnover rate, weak cutaneous capillaries that rupture easily, decreased wound healing and increased transepidermal water loss (TEWL) leading to xerosis (dry skin). Dry skin is the most common skin condition and is especially common in the elderly. By the age of 80 years, the epidermis may lose as much as 50% of its thickness, which accelerates water loss. Dry skin also exacerbates many other skin conditions including eczema and psoriasis.
Now I realize an article about onions is not terribly Christmassy or even sexy. However, throughout the holiday season, we all want to look our best and stay as healthy as possible and, despite their pungent aroma, the humble onion must not be overlooked. Actually, the onion, in my opinion, is less humble than a true member of the vegetable royalty.
I was drawn to write this article after a conversation with a Jordanian lady in Central Park. Our children were playing together and we were discussing the huge number of vaccinations the U.S. insists that children get – up from just a few in our childhood. We were both frothing at the mouth about the flu vaccination and its implications for destroying the immune system of our youth as well as our right to choose what our children’s bodies are pumped with. She told me that when she grew up in Jordan, when children got the flu, their parents and grandparents would slice onions and put them in the feet of socks and draw the socks on the children for the night. Apparently, it is a magical solution for fever and flu. Intrigued, I was drawn to explore further and found a list of the below benefits.
(Regarding the flu shot, if you don’t want your child to get it – just find a doctor on the same page and have them tick off the form without actually injecting your child. Stories about deaths and paralysis of children from this year’s flu shot are more and more in the news.)
If you are worried about onion breath: take a shot of vodka or hydrogen peroxide (spit out the h.p.) – both kill bacteria in the mouth, brush your teeth and tongue with baking soda and floss, rinse with water, and chew parsley or mint leaves!
Note the amazingly decadent recipe at the end of this article… Continue reading
Dogs with stomach aches often graze on grass. My stomach was a little addled recently and as I browsed Fairways aisles my eyes lit upon Sunja’s spicy cabbage Kimchi. My gut yelled “grab it” and I did. I’ve always been fond of kimchi but it is not a snack food that leaps immediately to mind. However, I noticed that whatever was troubling my stomach disappeared pretty quickly post kimchi. Was kimchi the equivalent of grass for humans? Later that day, I was on a play date in Central Park with an old Korean girlfriend who expounded on the miraculous properties of fermented foods. “Probiotics, probiotics, probiotics,” she yelped. How could I have missed this?