Skrewtips

Dos and Donts of Natural Teeth Whitening

Maria Pollari — Sat, 04 Jul 2009 20:10:32 +0000

Your teeth can say a lot about you. When you smile, they’re your first impression; if you’re confident with the appearance of your teeth, you’ll smile big and show them off. But if you’re insecure, it shows. That’s why the teeth whitening market is such a significant, multi-billion dollar industry. Harsh, corrosive tooth bleach procedures can go for hundreds of dollars at the dentist, and we can even buy home bleach kits for our pearly whites. But what if we want to whiten naturally, without harmful chemicals? Today I’ll cover a few dos and donts of safe and effective home whitening.

DO start with baking soda. Sodium bicarbonate is a very effective long-term tooth whitener – it’s not harsh, but it will gradually polish your teeth to their best natural shade, breaking up stains from coffee, tea, and wine. It’s good to do once every couple of weeks, and it’s a great way to maintain the upkeep of your natural teeth whitening procedure. To begin whitening with baking soda, simply do this: combine a teaspoon of baking soda with just a drop of water to make a paste, then brush with it. You shouldn’t do this if you have braces or anything else with orthodontic glue, as baking soda can work to dissolve it.
DON’T use lemon. This is a tricky one, because many sites recommend it as a quick solution. Yes, it’s a fruit, which does seem “natural,” but lemon is a powerful acid and will destroy the enamel of your teeth. If someone has told you about this, correct them and recommend one of our other tips instead! The same goes for other fruit solutions, like strawberry paste. Brushing with fruit is a disaster for your teeth.
DO, however, snack on lots of crunchy vegetables and fruits, like celery, apples, carrots, and such. These foods will help to dislodge plaque and keep food particles from sticking to your teeth and staining them that way. This is more of a preventative measure.
DO buy hydrogen peroxide and keep it around in the bathroom. David has a very informative article about rinsing with this stuff. Hydrogen peroxide is great for keeping your mouth free of infection and controlling bacteria, and it’ll whiten your teeth in the process. Follow his directions and swish with a hydrogen peroxide and water rinse at least couple of times a week to gradually whiten teeth (you can even do it daily). It’s also good for healing canker sores.
DO use salt. This works like the baking soda; rubbing coarse table salt on your teeth actually removes discoloration. Try not to swallow the mixture, though, because it can contribute to a high sodium intake.
DON’T neglect your teeth brushing routine for even a day! Brushing twice a day is the best way to keep your teeth looking their best and keep you from getting unsightly cavities. This is the most important step of all, and will save you some expensive dentist visits!

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Ho Shou Wu: Should You? Ancient Herb for Longevity and Hair Restoration

Maria Pollari — Tue, 30 Jun 2009 03:41:04 +0000

Have you ever heard of ho shou wu? I first looked up this fascinating herb after a friend recommended it as a way to combat against stress-related hair loss. Turns out that this herb has quite a history. Ho shou wu, known in binomial nomenclature as Polygonum multiflorum, is also referred to as as fo-ti, and sometimes as Chinese knotweed (for its bizarre, lumpy root structure); sometimes you might see it also packaged under the names fo-ti teng or he shou wu. Fo-ti is a name that was invented by or for Westerners and has never been used in Chinese nomenclature. This sheer confusing multitude of names does a disservice to an effective herb, and it’s perhaps one of the reasons that the herb isn’t widely known as a hair tonic in Western society.

Once upon a time, though, ho shou wu was a crucial part of the ancient Chinese apothecary. Its delicate flowers and rapidly vining stalks were a common sight, and it was second only to ginseng in its variety of uses. Ho shou wu was, and still is, used to treat the common ill effects of old age, including appetite loss, sexual dysfunction, and, most interestingly, hair loss. In fact, the name translates to something like “black-haired Mr. Ho” and refers to a man who was reportedly the first consumer and advocate of the herb. This man reportedly lived to be very old, and his hair never grayed. The story sounds like the tallest of tales, but all tales start from somewhere — so it’s worth it to examine some effects and properties of ho shou wu.

In Chinese medicine, it is believed that a person’s appearance reveals their internal condition – not really such an outlandish claim! – so if a person is losing hair, it is the result of some kind of internal imbalance on the inside. Ho shou wu has been around since at least 800AD, when it was first described in medical writing, though it’s probably older than that. Ho shou wu has been re-incorporated into many anti-aging and longevity formulas in modern Chinese medicine.

Ho shou wu acts as a stimulator of the cardiovascular system and enhances immune function; this is because – in terms that even the modern Western scientist can agree on – ho shou wu boasts a high concentration of stilbene glycosides that are similar to resveratrol. Yes, this is the same powerful antioxidant that’s found in, you guessed it, red wine! It has properties that prevent arterial clog and stimulate blood flow, and it’s been shown to reduce cholesterol. Resveratrol is one of the new hot buzzwords on the market, and ho shou wu is a good source of it. And additional blood flow to the scalp could be a possible solution to the problematic hair loss. I’m not sure I’m convinced that this herb will make me live longer or keep my hair from graying, but given its proven antioxidant powers, it certainly couldn’t hurt.

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Acai Berry - The Amazing Antioxidant

Maria Pollari — Fri, 26 Jun 2009 02:29:51 +0000

Açaí berries are the fruit of an Amazonian palm of the same name. The palms are picturesque, with slender trunks growing up to 30 meters in height, and in its native area, the Açaí palm’s fruit provides up to an astounding 40% of total nutritional intake to the surrounding populations. As a major food source, it’s also an important part of Brazilian folk lore – the Açaí tree is said to be named for a beautiful Amazonian girl, the daughter of a chief, named Iaca (Acai backwards). This story probably indicates the fruit’s history and cultural importance.

Lately, the Acai fruit has been gaining notoriety as a dietary supplement, and, like most superfoods, it’s marketed for everything under the sun. Açaí supposedly helps blood pressure, sexual performance, digestion, detoxification, and improved circulation. But most of all, it’s marketed as a weight loss product. It’s easy to get away with marketing a weight-loss “supplement” in the USA because supplements aren’t regulated or evaluated by the FDA. That is why companies are able to make quite a few claims without having to have the science to back them up (see my Noni article for more about this). But how much of the Açaí berry’s fame is deservedly based in reality, and how much is hokum? Let’s explore the actual nutritive value of this weird little fruit that’s captivated the entire country.

I have no doubt that fresh Açaí berries are a wonderful source of nutrients – Skrewtips readers know that I’m an advocate of fresh fruit consumption over juice, supplement, or dried varieties. Those of us in the Amazon probably enjoy Açaí’s great antioxidant powers. However, in supplement form, Açaí berries feature the following:

Antioxidants. Açaí berries are rich in phytochemicals with antioxidant properties; these consist of anthocyanins, flavonoid-like compounds, and resveratrol (which we know from red wine). Anthocyanins are interesting — because of their dark color, they possess a capacity to inhibit UV ray penetration; this makes them powerful antioxidants for humans as well. They give blood oranges and red berries like Açaí their beautiful dark hue, and there has been research that anthocyanins can inhibit the growth of tumors.
Micronutrients like vitamin A and C, although not in high enough levels to make Açaí berries stand out in any way from other fruit.
Dietary fiber. Like all fruits, Acai pulp contributes to your daily fiber intake in a big way. The juice is not the same, fiber-wise – always go for fresh fruit or pulp if you can.

This fruit’s power lies in its antioxidant activity; still, the hype around Acai berries is overwrought, although there’s really no doubt that they’re a superfood. However, they aren’t a miracle cure for, as the Examiner says, “years of poor lifestyle choices.” Incorporating them into a balanced diet is a great idea, but they alone won’t do the trick or make you a healthy person. Strategically consuming them along with enough water as well as fiber, protein, vitamins, and other micronutrients, however, will give you promising results!

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Reclassifying the Dandelion: From Weed to Powerful Healer

Maria Pollari — Sat, 20 Jun 2009 12:45:50 +0000

Dandelion is one of those plants we tend to think of as a weed. It pops up everywhere, and early; it continues to grow wild unless we pluck it out; and it self-sows at the drop of a hat, so if you have one dandelion, chances are you’ll soon have about eight hundred to pull up. Dandelions reproduce asexually, so each new dandelion is a genetic copy of its parent plant. In recent years, dandelion has also seen surge in popularity as a culinary ingredient. Its bitter leaves make for a pleasant addition to a savory stir-fry – I recently cooked up a dandelion fried rice dish, myself – and its high nutritional content makes it a valuable addition. Dandelions contain sufficient quantities of vitamins A, C, and K, and they’re also a good source of calcium, iron, and manganese. It’s more nutritious than even spinach! Also, dandelion root can also be used to make a caffeine-free but very coffee-like drink that people say helps them wean off coffee seamlessly.

But few people regard dandelion for its forgotten use as a medicinal herb. For centuries, perhaps even millennia, this “weed” was highly prized in ancient China as well as in Tibetan medicine and the Ayurvedic healing tradition for its use as a natural liver detoxifier and diuretic and to treat gallstones, eczema, and even cancers. Called Pu gong ying in Chinese and Kanphul in Hindi, dandelion is one of the most common of the ancient healing plants, and one of the earliest documented.

One of the dandelion’s common healing properties is the detoxification of the urine. In cases of urinary tract infection, dandelion helps immensely, creating an effect similar to that of the herb Uva Ursi and flushing out the urinary tract. Dandelion is also a diuretic, so it helps if you tend to retain water — but unlike other herbs with these properties, dandelion does not deplete the body of potassium, which contributes to its antioxidant benefits. It also contains the antioxidant luteolin, a micronutrient that has been shown to decrease swelling and hold antibacterial properties.

Of course, ancient medics didn’t necessarily know the science behind these properties of dandelion. They still found it fascinating, though: in Tibetan and Ayurvedic medicine, dandelion is associated with a cooling effect, and placed certain class of foods thought to benefit an unbalanced heat of the body. This makes sense even in the light of modern medicine, because an inflammation causes a fever as the body begins to fight it. Ayurveda in particular functions by identifying the “type” of the person and then seeking to balance them. Dandelion is known in Ayurveda as a bitter herb with cooling powers and is used to restore the balance in people with Pitta and Ama conditions, especially of the stomach and intestines. For example, Pittas tend to be “hot” by nature, and when a Pitta becomes imbalanced, cooling herbs like dandelion are prescribed. There’s a vast library of information available on Ayurveda, so you can read more and find out about your own type.

Needless to say, we could go on about the dandelion forever. It’s a fascinating and integral part of these ancient Eastern traditions, and it’s packed with a nutritious punch to boot. We would do well to take this little weed and get more intimate with it – and summer is the best time to start.

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Throw Out Those Chemicals, and Really Clean Your Home

Maria Pollari — Tue, 16 Jun 2009 04:41:04 +0000

All the time, we try to improve our bodies with natural remedies and whole, good-for-us foods. But what about the places where we live? The chemicals we breathe in and absorb through our skins affect us just as much as the things we ingest, so it only makes sense to investigate natural cleaning products — green chemicals. Why would we go through all the effort of detoxifying ourselves and then continue to use harsh, abrasive, and even deadly chemicals to “clean” our homes? In this post, I’m going to be talking about ways to keep your home clean and free of chemicals and allergens. Best of all, the ingredients consist of things that many of us already have in our homes. Cleaning naturally is a breeze to make happen, and it can save you a ton of money in the long run.

For the kitchen

Disinfect cutting boards and utensils with lemon juice or vinegar before washing in soapy water. Lemon juice is one of nature’s most powerful antibacterials in the kitchen. Both agents also help to remove odors – two birds with one stone.

Scrubbing pots and pans with kosher salt is a green way to get out those burned-on stains.

For the bathroom

Mix ½ cup baking soda with just enough water to make a paste. This makes a creamy scrubber that can be used to clean the bathtub. We use baking soda to brush the enamel of our teeth to a glowing white – why not use it on that faded tub enamel? Alternately, use ½ cup washing soda, which is similar to baking soda but stronger, for those tough discolorations.

For the toilet bowl, you can also pour in ½ to 1 cup borax and let sit for at least an hour. Then scrub for a clean, odor-free bowl without the dizzying chemicals.
If your bathroom has mold, stir together one part hydrogen peroxide (alcohol) with two parts water and spray on the mold to effectively eliminate it – this kills the mold organism and so stops it from multiplying. Wait an hour, then rinse and enjoy a mold-free shower.

For windows

Mix 2 teaspoons of white vinegar (no more!) with one quart of water, then use in a spray bottle as you would a window cleaner. Old newspaper works best and leaves no fibers on the glass. A word of advice, though – you shouldn’t clean windows when they’re warm, because they streak easier.
For all-around cleaning

Make a batch of this stuff, then store in some spray bottles! Mix ½ cup white vinegar and ¼ cup baking soda into ½ gallon of water. This also makes for a good window cleaner, and great for all-around cleaning of countertops, sinks, shower doors, and just about anything on which you might use an all-purpose product.

For more tips, check out this article from Natural Home Magazine, and be sure to let us know if you have a tip, trick, or tried-and-true green product that you prefer in your home!

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New All-Vegan “Eco-Atkins” Diet Shown to Reduce Bad Cholesterol

Maria Pollari — Wed, 10 Jun 2009 15:32:13 +0000

By now, everyone’s pretty familiar with the Atkins diet – the ultra-low-carb, high-protein meal plan that results in moderate to dramatic fat reduction, as well as a reduction in insulin resistance, a lower level of triglycerides (fats in the blood), and higher levels of high-density lipoprotein cholesterol (HDL-C, or “good” cholesterol). One thing that Atkins has consistently failed to do, however, is reduce levels of low-density lipoprotein cholesterol – (LDL-C, that is, the “bad” cholesterol). This is because of the high levels of meat and dairy that the Atkins diet requires in order to be effective. Atkins, or the old-school version of it, is not even an option for vegetarians, and it’s not a good long-term solution for meat eaters who want to watch their cholesterol either. Generally Atkins dieters gain back the weight that they lost once they stopped eating Atkins foods.

Now, Dr. David J. A. Jenkins has made news by coming up with a potential alternative – the “Eco-Atkins” diet, a low-carb, high-protein, entirely vegan regimen. In a controlled four-week study, Dr. Atkins had two groups of participating subjects. One group consumed a low-fat vegetarian diet, and the other consumed the “Eco-Atkins” diet high in vegetarian protein and low in carbohydrates. Both groups lost weight and saw approximately all the same benefits of a regular Atkins diet, including weight loss and lower levels of triglycerides. But what was dramatically different about the group consuming the Eco-Atkins diet was that they saw a reduction of 20% in LDL-C levels. A lower level of this bad cholesterol means a lower risk of heart disease for the individual. This is good news for dieters and environmentalists alike: the Eco-Atkins is not only good for the environment, it’s also good for the individual person – conclusively.

The Eco-Atkins diet recommends consuming 150g of protein a day from low-carbohydrate vegetarian sources such as soy, nuts, and certain grains like quinoa. Foods that are acceptable in the Eco-Atkins diet include soy-based proteins, nuts, wheat gluten (seitan), high-protein, complex carbs like quinoa. Also recommended are vegetables with “good” fats like avocados.

This new diet is still in its testing phases, and so it may be “premature” to recommend it as a long-term solution. Nevertheless, the “Eco-Atkins” diet provides good news for all potential veggieheads – namely that there’s a way to stay healthy, get all your nutritional requirements, and maintain low levels of LDL-Cs. I, for one, am excited about the possibilities – the fact that this kind of study exists may mean that the diet industry is finally taking an interest in permanent, healthy solutions that are good for us and good for the world.

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Kombucha: Weird Mushroom Tea or Source of Superhealth?

Maria Pollari — Thu, 04 Jun 2009 03:26:27 +0000

Some time ago, I had a rather stubborn cold. Nothing seemed very appetizing. I was feeling down, stuffy, and chilly. Then, on my way home from work, I stopped at a corner grocery for something cool to drink – and decided to buy my first bottle of kombucha. Cracking open the plastic seal, I heard the fizz of the drink inside and took a sip. By the end of the bottle, I could smell through my nose again – something I hadn’t been able to do in days. I literally experienced a clearing of the sinuses. I don’t know if it was coincidental, or if the kombucha had something to do with my sudden feeling better, but I’ve been both enjoying and researching this fascinating tea since then.

Kombucha is a fermented tea made from a combination of a scoby, sugar and green or black tea. People erroneously call the scoby a mushroom, when in reality it’s a byproduct of the bacteria and yeasts in the kombucha brew – scoby is an acronym that stands for “symbiotic collection of bacteria and yeast”. It’s actually comparable to the “mother” in vinegar. The scoby sits in the brew, processing the sugar in the liquid and turning it into acetic acid and other byproducts. The end result is a delightful, tangy, slightly effervescent brew that is refreshing and – some say – healthful. The longer the tea is brewed, the more the scoby will have processed the sugar and the sourer the brew will be. This is why some people like to use test strips to test the pH of the brew – if it goes below 2.5, it may be too acidic to drink, but still makes a good vinegar substitute in salad dressing.

I’ve read many a report similar to mine from people who have experienced a sense of well-being after drinking kombucha. So what’s healthy about this weird drink? Well, there hasn’t been extensive, conclusive testing to determine for sure what the effects of kombucha are, but there are some things we do know for sure. Finished kombucha contains acetic acid, which is the same acidic substance found in vinegar. This acid is a powerful antimicrobial, and the reason for vinegar’s widespread use for health. Kombucha also contains certain B vitamins, which play an important role in cell metabolism. Kombucha also contains glucaric acid, which aids in the body’s own detoxification process by inhibiting the bacteria that would re-absorb toxins in the intestinal tract. Glucaric acid is also thought to have cancer-preventative properties, and scientists are testing it now. And finally, two important things: kombucha is a probiotic, and it helps to alkalinize the body – a big benefit towards maintaining a strong immune system.

Here is a link to a video that will tell you a little bit more about this fascinating tea and its benefits. Try it – there’s a chance you might like it.

(Photo Credit: Kennebec Home Brew)

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Allergies Bothering You? Natural Antihistamines!

Maria Pollari — Thu, 28 May 2009 03:59:34 +0000

Ugh! The weather outside is beautiful – the sun is shining, the trees are blooming and the air finally feels tolerably warm. So why do I find myself suffering? The answer is seasonal allergies. I got the telltale itchy eyes a few weeks ago, and since then they’ve threatened to get worse. I knew a few other people, too, with this problem, so I decided to do a little investigation into the field of natural antihistamines. Because who wants to keep popping pharmaceutical products that make you feel drowsy and unable to function? If you have to work or be alert, that can seem almost as bad as the annoying allergy itself!

An antihistamine can be used to treat allergies and cold symptoms that involve inflammation. When your body encounters agents to which it’s sensitive, like pollen or pet dander, it releases histamine to try to fight it off. Unfortunately, in trying to protect the body from invaders like bacteria, histamine can cause an even more annoying side effect of puffy eyes, runny nose, and constant sneezing. And this season has me feeling it. So I compiled a little list, and here it is: a few natural antihistamines to choose from and check out.

Vitamin C. I’m always singing the praises of this all-around immune system helper, but vitamin C acts, among other things, as a natural antihistamine, so it can only be of help during allergy season. You can’t really take too much of it as excess if flushed out, so adding an extra C supplement is not a bad idea to offer your body all the vitamin C that it can use to fight the allergy. On the contrary, though, a deficiency in C levels can send your allergy responses through the roof. You should take at least 2000 milligrams a day for it to be effective therapeutically.
Butterbur. According to a 2005 study, butterbur can be as effective as an over-the-counter antihistamine in reducing allergy symptoms. However, it’s best to take a butterbur supplement prepared by a laboratory, because the stems of the wild plant contain pyrrolizidine alkaloids, which can be toxic to the liver. Butterbur is also helpful in the longterm prevention of migraines.
Mangosteen. This is considered a “superfruit,” but unless you get fresh mangosteen, it’s probably useless against your allergic rhinitis, as many of the micronutrients will be leached out by the time mangosteen makes it to juice form.
Stinging Nettle. This common plant grows almost worldwide, and its leaves can be used to make an antihistamine infusion to lessen the symptoms of allergy.
Spirulina. A type of blue-green algae that’s a popular supplement in whole fruit and vegetable smoothies, spirulina may also have antihistamine properties in that it blocks the release of histamines altogether. It may be better preventatively, but if you’re already suffering from allergies, it can’t hurt to add spirulina to your next juice drink.

Other good things to add to your diet during allergy season are honey, garlic, and onion — all of these have strong antibacterial effects and function as boosters of the immune system.

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Kale: Powerful Protection Against Cancer and Blindness

Maria Pollari — Tue, 19 May 2009 02:50:40 +0000

David wrote about this wonder vegetable for his green vegetable series, but I wanted to add my voice and tell you a little bit more about some of kale’s even more awesome health benefits. Kale, the nutritious, dark-green member of the Brassica family, is one of the best values in the vegetable world in terms of nutrition-calorie ratio. One cup of these beautiful scalloped leaves will only set you back less than fifty calories, but it packs a powerful nutritional punch of vitamins A, C, and K as well as manganese, dietary fiber, and the important antioxidant beta carotene. (Beta carotene also protects your eyes against harmful UV light.) For a green, kale also happens to contain a significant percentage of protein. Its great nutritional value alone should make kale a staple in everyone’s diet, and the bulk it creates from its fiber keeps you feeling full for longer.

Why do we hardly hear about this wonderfood? Kale used to be a staple in the ancient diet. It’s a direct descendant of wild cabbage, and came to Europe by way of the Celtics. It’s a mainstay in many traditional Irish dishes. But somewhere along the line, it was forgotten, and it’s only making its way into our daily diets now because of its awesome nutritional power.

But there’s more: kale also contains sulforaphane, a powerful phytochemical that has antimicrobial, anticancer, and antidiabetic properties. Sulforaphane is thought to lower the risk of several cancers, including breast cancer. The sulforaphane comes in the form of glucosinolates, which are then released from the kale when the plant is damaged (IE when you bite into it or shred it). This release of sulforaphane in turn prompts the liver to begin producing enzymes that fight cancer (particularly breast and lung cancer). Naturally, because of its high fiber content, kale is a great dietary addition to the fight against intestinal and colon cancer as well. It’s truly a delicious and beneficial way to protect yourself against some of the most common (and deadly!) ailments that exist to ail us today.

Other members of the Brassica family, such as broccoli and collard greens, have this cancer-preventing benefit as well, but kale is one of the heartiest and best sources. And in addition, the phytochemical is an antibacterial, having been shown to inhibit the growth of the invasive gastrointestinal bacterium Heliobacter pylori. This also makes it a good food to add to a detox diet, whether you’re juicing or not.

If you’re a smoker (which you should reconsider anyway!) or if you’re frequently exposed to secondhand smoke, your ability to absorb vitamin A may be compromised. Foods like kale will help to supplement the healthy amount of this all-important vitamin and may keep you out of the way of dangerous lung cancer in the future.

Kale is truly a superfood that deserves more attention than it gets. The best way to consume it is to eat it raw (in salads, etc) or lightly steamed (this keeps the nutrients available). But it’s also delicious lightly sauteed with garlic, onions, and olive oil – which also have their own nutritional benefits. Enjoy kale in a variety of foods this week and beyond. You will be glad you did.

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Local Food = Better Health, for You and the Environment

Maria Pollari — Mon, 11 May 2009 13:15:42 +0000

To me, there are two sides of “healthy eating.” One side is about making sure that you’re getting the proper nutrients – vitamins, minerals, protein, calcium, iron, and all the rest. But the other side has to do with the idea of environmental health: when we eat healthy, we’re not only concerned with our own health, but that of the world around us. That is why I have found myself increasingly drawn to the local food movement.

The newly coined term for local foodie is “locovore.” This means that you concern yourself with knowing your food’s origins, and try to pay special attention to making sure that the food you consume comes from farms as close to you as possible. It is related to macrobiotics in that for food to be local, it has to be in season. It is therefore more difficult to eat locally all the time in the winter. From early summer to late fall, however, you can eat locally like a king. I live in New York, and I find that local farms grow a variety of gorgeous, fresh produce that’s widely available here in the area during the growing season. And since it’s local, I know it’s fresh and hasn’t traveled 5,000 miles to get to my grocery bag. This means that it retains more of its nutritional value AND that it didn’t contribute to the pollution from the truck that took it halfway across the country.

If you’re unsure about how to incorporate local food into your diet, don’t worry – you’re not alone. A good place to start looking is your local green market. Most cities have at least a seasonal market; in places like New York, you can find green market food almost all throughout the year. Green markets usually feature a lot of local farmers. Most of the representatives working there are very friendly, and won’t mind chatting with you about their farms and farming practices. You might learn a lot and come home with a big bag of fresh food to boot.

Another great way to eat locally is to join a CSA. The letters stand for Community Supported Agriculture, which means that everyone in the CSA is basically buying a farm share. The farmer then grows the food and delivers it in weekly or biweekly installments to a drop-off in a designated spot (usually a community center or park), and the members go pick it up. It’s a great way to eat local food and get to know a farmer’s growing season. Many CSAs also require a few seasonal hours of volunteer work, which means you will get to know your neighbors. If you’re interested in CSA options for your town, hurry to find one – signup for the season usually ends as the harvest begins in June.

Local food doesn’t just involve produce, however. Farmer’s market stands and CSAs exist for meat- and dairy-eaters out there as well. Many dairy farms offer a cheese or dairy share, and green markets often feature local meat ranchers with the freshest cuts available. I’m a vegetarian, but I have many friends and acquaintances that obtain this ranch-fresh meat and swear by it. These ranchers are also happy to tell you about the free-range environments they provide for their animals. And local dairy farm offer fresh milk — a yogurt maker’s dream.

I believe local eating is the way to go. It’s a socially and environmentally responsible way to eat, and it reconnects the consumer with the food source. It’s also a good way to get involved in your community.

Skrewtips is actively seeking to fill the position of Contributing Editor. Compensation will be $7 - $10 per published article. Please review our submission guidelines. Thanks!

Sweet Destroyer: The Physical Dangers of Fructose

Maria Pollari — Mon, 04 May 2009 23:09:26 +0000

We’ve heard a lot about high-fructose corn syrup, and almost universally health-conscious individuals (and even ordinary citizens) know the stuff is bad for us. But what about fructose? Since childhood, we’ve basically been taught that fructose is the form of sugar that we find in fruit. This means that the products that contain fructose as a sweetener are pretty healthy, right? Isn’t it true that fructose comes from fruit?

Actually, the answer to both questions is a resounding no. Most commercial sweetener labeled fructose is actually produced – it amounts to nothing but refined sugar at its worst. Its only resemblance is the chemical makeup; when it’s looked at closely, it is exactly like the sugar found in fruit.

Fructose is easy for companies to produce, so they want to make it seem enticing, but in truth fructose alone has nothing to do with fruit. While it’s true that fruits do contain fructose, the total fructose level comes out to a fairly minimal amount that negates itself because of the many other benefits of fruit. Fruit contains fructose, but it also contains fiber, vitamins, and micronutrients that are actually good for you, while fructose is just pure sugar. However, this fruit connection allows fructose to seem innocent, harmless, and even good for you. Perhaps these are some of the reasons that the average American person’s overall caloric intake consists of a staggering 9% fructose — they consume about 60 pounds of fructose per year. That’s not measured IN other things – that’s fructose alone.

The reason fructose is so bad for you is that it actually raises levels of LDLs (“bad” cholesterol) and triglycerides in the blood. A number of credible sources have proven this to be accurate. Both LDLs and triglycerides contribute to increased amounts of visceral fat in the abdomen, and they also lead to increased risk of cardiovascular problems and diabetes.

Fructose can also interfere with the health of those who are on a restricted calorie diet. A University of Minnesota study found that even the rats who were otherwise fed a reduced-calorie diet had raised triglyceride levels when fructose was introduced. This means that even if you otherwise eat a balanced diet, fructose can mess with your overall health. Fructose is not good for you in its pure form, outside of fruit.

So you can see that fructose is just as bad as the much-maligned high fructose corn syrup. Actually, HFCS (High-fructose corn syrup) is nothing but a combination of fructose and glucose – fructose needs to be unmasked as just another commercial refined sugar. It’s also important to remember that like all sugars that we put in the body, fructose is connected to raised acidity, an overabundance of intestinal flora that leads to bloating, gas and other adverse effects. I’ve said it before, and so have other Skrewtips writers – you should sweeten naturally or don’t sweeten at all.

For more about sweeteners, check out these articles:

Take that Candy From Your Baby and Give Him Something Sweeter
Sugar is the Sweetest Poison of All
Herbal Sweetness Still Banned … for Now
Coca-Cola’s Sweet Experiment on YOU

Skrewtips is actively seeking to fill the position of Contributing Editor. Compensation will be $7 - $10 per published article. Please review our submission guidelines. Thanks!

Can We Prevent Swine Flu Naturally?

Maria Pollari — Tue, 28 Apr 2009 03:45:19 +0000

I thought I’d be topical this week, since I live in New York and we’ve already seen 28 cases of human swine flu infection. There’s a lot of misinformation out there about this strange new epidemic. What is it, and can we prevent it without questionable antivirals, by just finding a way to boost our immune systems? Swine flu is a respiratory ailment that affects pigs seasonally, and although cases of transmission to humans have occurred in the past, it usually didn’t spread past a just few people. However, now the infection has begun to affect larger numbers of apparently healthy people, and the fact that it has successfully “jumped species” is causing moderate alarm all over the world. We’re months away from even having a vaccine — so what are some ways to make sure the swine flu never crosses your path (even if you live in New York)? How can we brace ourselves naturally against it?

Well, the flu, be it swine, avian, or any other weird future hybrid, always takes a certain passage; by making sure it doesn’t gain entry to your body, you stay protected against any kind. So first, make sure you’re drinking enough water. It’s kind of a no-brainer, but water helps flush our bodies of toxins, and that’s what keeps our immune systems healthy. Enough water is sixty-four ounces a day; that’s eight glasses, as we’ve been told all through our lives. Make sure you’re drinking enough water to keep your body in top form against these flu season invaders.

Second, cut down your sugar intake for flu season (and ideally for good). Sugar is absorbed fast, and if it’s not burned off equally as quick, it stays in your blood and inhibits your white blood cells’ ability to fight invading organisms. Avoiding sugar will also mean that you’re not subjecting yourself to the arbitrary, exhausting highs and lows that glucose spikes and crashes bring. It’s important to take this step and eliminate sugar from the diet when you’re ill or around sick people; flu season might be the perfect time to kick that habit.

Third, you can boost your immune system by taking supplements, including Vitamin C (the super booster). If you take a C supplement, make sure it’s food-based for best absorption. You can also take herbs like echinacea and elderberry. The latter contains flavonoids that make it a great immunobooster and very helpful during flu season. You can also take one of several immune system formulas specifically designed for seasonal boost. Most of these tend to contain a combination of C, echinacea, and elderberry, along with other immunoboosting ingredients.

Last, make sure you always wash your hands after touching public areas like doorknobs, railings, and elevator buttons. Wash your hands after touching money. Make sure you’re doing this effectively — washing for twenty seconds with friction is best. These hints should help you get through flu season.

Skrewtips is actively seeking to fill the position of Contributing Editor. Compensation will be $7 - $10 per published article. Please review our submission guidelines. Thanks!

Home Probiotics - Making Your Own Yogurt

Maria Pollari — Mon, 20 Apr 2009 12:10:19 +0000

We’ve read about probiotics. They’re good for us, they help us digest, and they can even be beneficial in healing illnesses (like urinary tract infections) and restoring the body’s natural systems after a course of antibiotics. Making your own yogurt is a healthy, cheap way to incorporate probiotics into your diet. It’s easier than you think, and actually making something in your own kitchen gives you that great feeling of satisfaction right from the very first bite. And when you make your own yogurt, you absolutely know it’s fresh, which is a wonderful bonus - in fact, it’s been proven that the fresher the yogurt, the more “good bacteria” it contains.

Although some web sites and articles point to yogurt makers, there’s really no need for any special equipment. Essentially, you only need three things equipment-wise: a largeish pot, a food thermometer, and a container to hold the yogurt. For the container, I use a quart canister from old store bought yogurt (this has an added environmental bonus, because many recycling centers don’t take yogurt containers).

To make yogurt, you will need only two ingredients. The first one (and the most important!) is a yogurt culture. You can buy these at the health food store, but you can also use one to two tablespoons of leftover plain yogurt, which is generally what I do. Then, every time you run out of yogurt, just save this small amount — you can even freeze it, and this way you’ll always have an active yogurt starter with good bacteria in it. The second ingredient is the milk of your choice. I use regular organic milk, but you can also use goat milk as well as many nondairy alternatives including soy, almond, coconut, or rice milk. Just make sure that if you use a culture from a yogurt sample, you’re using the appropriate kind of yogurt. If you’re using soy milk or another kind of milk that contains no lactose, it may be helpful to stir in a spoonful of sugar to encourage the fermentation process.

Step 1: Slowly heat the milk on low heat. When it reaches a boil, turn it down and let cool. This heating process is important because it kills any existing bacteria in the milk that would “fight” the good bacteria, and gives the yogurt culture a clean slate to start with.
Step 2: When the temperature is down to 110, stir in the culture. Measure to make sure that it’s no hotter than 110; you do not want to kill your culture.
Step 3: Leave the yogurt alone in a dark and somewhat warm environment. I wrap my quart jar in a hand towel and put it in the oven where it can ferment undisturbed; heating the oven for a minute beforehand and then turning it off gives it a nice warmth that encourages the fermentation process. If your oven has a pilot light, that may be enough. Some people also wrap their yogurt and put it above the fridge, or into a cooler that contains a hot water bottle. Any of these methods work. Leave overnight, or for at least six hours (the longer you let it ferment, the more tart the yogurt will taste).
Step 4: Enjoy! Some tasty stir-ins include raw honey, maple syrup, and fresh fruit.

Lastly, I want to say this: many people choose to use cow’s milk, which I know has been the source of some Skrewtips controversy lately, and I wanted to point out that adding live cultures and fermenting makes milk much easier to digest for humans. Ordinarily, it’s true that cow’s milk passes through the human system almost undigested — we only absorb 30% of the nutrients in it. However, when it’s been made into yogurt, we can consume a very small amount and retain almost all of the calcium and other nutrients, and with the added bonus of the digestive probiotics. Yogurt is a healthful way to enjoy the nutrient content of dairy even for people who are lactose intolerant. And if you absolutely can’t stand the idea, then try making yogurt with the milk of your choice — experiment ’til you find one that works for you. Homemade yogurt is a fun way to get personal and interact with your food, which is something that many of us have forgotten about … and it’s something that provides a great health benefit, too.

(Photo credit: Iz from Yummylicious)

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Natural Relief for Migraines

Maria Pollari — Tue, 14 Apr 2009 00:50:17 +0000

It’s estimated that about 16% of us experience a migraine headache at some point in our lives. These massive, incapacitating headaches strike at what seems like random intervals – or do they? Is there something we can do to avoid them? And once they strike, is our only option to take a strong dose of medicine and lie down in the dark until the symptoms subside? Today I’d like to explore more natural ways of both preventing and relieving migraine symptoms.

First, let’s talk prevention. There are a number of “triggers” out there that can bring on symptoms in many people – avoiding them or cutting down their intake is a good way to begin preventing migraines. These foods include wine (red wine especially), yeast products (like bread), fermented and pickled products, aged cheese, meat, and MSG (which you shouldn’t be eating anyway!). But if you’re like me, you like pickles (I pickle my own), and you have a glass of red wine now and again for its flavor and its health benefits. What to do then, if you can’t or don’t avoid all your triggers all the time?

Recognizing a migraine symptom is easy for those who have ever suffered from them. First there is the “aura,” which precedes the pain itself and can include visual disturbances and sound sensitivity. Then, the pain comes, and it ranges from a pounding on one side to a completely incapacitating overwhelming sensation all over the head. It can become impossible to work, think, or interact. Here are a few herbal tricks that can help with relief as well as long-term prevention of migraines.

Lavender. At the first sign of symptom, massage lavender oil onto the temples. Lavender (Lavendula angustifolia) is commonly known for its soothing scent, but it is also a strong herbal analgesic and many people have eliminated migraine symptoms with this sweet-smelling oil. Apply, then retreat to a dark room and breathe deeply and evenly.
Feverfew. This herb, also called bachelor’s button, is effective in long-term prevention. It doesn’t necessarily undo the symptoms, but people who use it regularly report less symptoms in general. It is an anti-inflammatory, and works much like ibuprofein. You can find this supplement in a well-stocked herbalist, and it’s also found in many common migraine treatments (like Migrelief and MygrAid).
Other anti-spasmodics. These include herbs like skullcap, valerian, and lemon balm. Like feverfew, these anti-spasmodics reduce tension and can also help you relax and give you a sense of calm.

There is also the matter of nausea: during a migraine, your digestive system slows down and anything that you do ingest can actually take hours to process. This means that if you’re trying to relieve symptoms, you might have to wait much longer. So it’s a good idea to combine any migraine treatment also with a tea for nausea: peppermint, chamomile, or meadowsweet tea can help (brew like any infusion by letting 1tsp of herbs steep for five minutes in 8 ounces of water). Feel better!

Skrewtips is actively seeking to fill the position of Contributing Editor. Compensation will be $7 - $10 per published article. Please review our submission guidelines. Thanks!

Hot Noddies: Herbs to Get you Under the Covers & Asleep

Maria Pollari — Tue, 07 Apr 2009 01:44:07 +0000

We suffer high-stress lives – it only makes sense that we sleep under stress. Everyone would love to get eight hours of good uninterrupted sleep the natural way, but sometimes, good sleep seems like an impossible dream. We worry about finances or health, fret about friends and family, and before we know it, the first sunrays are peeking through the blinds and we feel as though we haven’t slept a wink. Late-night infomercials are quick to recommend all kinds of sleep aids – but what about those of us who aren’t into letting Big Pharma burden us with chemical habits? It’s true: many pharmaceutical sleep aids don’t cause natural sleep but rather bring about a state of sedation. This means that the sleep you are getting is not the body’s natural rest period, but a chemical cloud out of which you may emerge weary and disoriented and feeling as if you never even slept at all.

In contrast, herbal supplements intended to aid you to catch shut-eye can aid the body regain touch with its natural sleep cycles and sleep the healing, wonderful, true sleep that it was meant to. Here’s a few to consider for when thoughts won’t fade, dreams won’t come, and REM seems like just the name of Michael Stipe’s band.

Herbs that can help you sleep:

Chamomile. People aren’t exactly sure why chamomile puts us to sleep, but it does. Chamomile can be taken as a dried herb, put in a bath, or brewed into a tea – its uses are multifarious and it has a pleasant, mild flavor. (It’s also useful for other things, including hair brightening — as Skrewtips readers know.)
St. John’s Wort. This was the “it” herb of the 90s, and as a result it’s widely available as a supplement. St. John’s Wort is also a natural antidepressant, which may help to eliminate the stress that is at the root of insomnia – happier people sleep more regularly and restfully.
Valerian. This herb is particularly helpful when taken over long-term periods to fight insomnia, but some individuals report it working right away. It’s widely available dried and in capsules, and dosage can be adjusted to individual needs. It has a peculiar smell that doesn’t make for a pleasant tea, although an infusion can be brewed.
Skullcap. Another herb widely used for relaxing and nerve-calming purposes, skullcap’s many different varieties are widely available.

There are many herbs that can help you sleep, but for the “seasoned” insomniac used to the single-pill solution, these herbal remedies won’t seem effective. This is because herbal sleep aids don’t “knock you out” in the same way. The body has to be trained back into its normal sleeping patterns and the process may seem agonizingly long – in these cases, hormonal supplements like melatonin may be provide a little ease. The coenzyme Sam-E is another alternative that’s quickly gaining popularity. But as a long-term solution, herbal sleep aids have many clear benefits: they’re natural, non-addictive, and (most often) comparatively inexpensive. Next time you’re tossing and turning, why not get up and have a cup of chamomile?

Skrewtips is actively seeking to fill the position of Contributing Editor. Compensation will be $7 - $10 per published article. Please review our submission guidelines. Thanks!

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