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Category: Food - Organic Lifestyle Magazine Category: Food - Organic Lifestyle Magazine

The Difference Between Heirlooms, Hybrids, and GMOs

Know Your Produce – Perfect Produce Is Unnatural

There is nothing quite like the taste of a fresh fruit or vegetable straight from the garden. To the eye of the gardener, this vegetable picked ripe off of the vine is perfect. They nurtured it, carefully tended to it, and then finally, get to enjoy the fruit of their labors. However, compare this vegetable to one at the grocery store and it is suddenly asymmetrical, small, not candy apple red, and even has, gasp!, a brown spot.

To gardeners, this poses the question, “What is it about those grocery store vegetables that make them all so perfectly colored, perfectly big, and perfectly symmetrical? And, how did they become the standard of how a vegetable should look?” The truth of the matter is that they look perfect because they are unnatural.

In order to understand the differences between fresh produce from a garden and what you see on the average grocery store shelf, you’ve got to look far beyond what is apparent on the surface. In fact, it all comes down to the minutest material of the plant, it’s DNA. As we have gained an understanding of genetics, we’ve also learned how to manipulate the genetic material of the food we grow, for good, and for bad. Let’s take a look.

Heirlooms

Figure 1 HeirloomsWe’ll start with what’s natural, the way fruits and vegetables have been grown and propagated for thousands of years. It’s a very simple concept: you save the seeds of a fruit or vegetable with favorable characteristics, (typically color, shape, size, and flavor), and plant them year after year. Other than selecting which fruit or vegetable seeds to save, the seeds are in no way manipulated. The plants are allowed to open pollinate and ripen in their own time. Today, we refer to these plants as heirlooms. Since seeds from heirloom plants can be harvested and planted year after year, a farmer or gardener never has to purchase those particular seeds again. In a sense, it’s the ultimate sustainable agriculture practice.

Figure 1. If an heirloom plant is allowed to open pollinate with other plants of the same variety, the seeds will produce a fruit identical to the parent plant. Source: Kerry Soltis

Hybrids

Heirlooms, however, like all things good and natural, are not perfect. They have a relatively small gene pool and typically lack disease resistance. As we began to learn more about the genetics of these heirlooms, certain varieties were cross-pollinated in order to create new varieties with disease resistance and traits that would enable them to grow in a wide variety of climates. In other words, rather than allowing the plants to open pollinate, two different varieties were purposely crossed to create a plant with specific traits, a hybrid.

Figure 2 Hybrids

Figure 2. If you cross-pollinate two plants, each with a dominant favorable trait, the resulting fruit will bear both of those traits. Source: Kerry Soltis

These sorts of hybrids are a great blessing to farmers and gardeners who live in hot, humid, or very dry environments. They enable more people to grow their own food, decrease their pesticide usage, and live more sustainable lifestyles.
The one major downfall of these hybrids is that their seeds do not necessarily result in plants that are identical to the parent plant, so seeds cannot be saved.

Figure 3 Punnet Square

Figure 3. This punnet square illustrates a cross between two hybrid plants. If you were to cross two heat tolerant, flavorful varieties, only half of the resulting plants would be identical to the parent plant. Source: Kerry Soltis

For a gardener or small farmer, growing certain hybrid varieties is not a bad thing, by any means. However, in the mid 1900s, the agriculture industry began taking hybridization to the next level by selecting for traits that would benefit their industry, and thus, their profits. Size, shelf life, high yields, and aesthetics quickly became the top priority for food production. Why not right? Who wouldn’t want large quantities of produce on grocery store shelves? It all sounds great until you realize what traits are compromised to get these varieties—mainly nutrition and taste. Researchers often refer to the decrease in nutrient content when high yielding plant varieties are developed as the Genetic Dilution Effect.

Studies have found that nutrient content in many of the nation’s main food crops have dramatically decreased over the last century. For example, the protein in wheat, barley, and corn has decreased by approximately 40% since the 1940s. The calcium in broccoli has decreased by more than 50%. Furthermore, since these hybrid plants produce high yields of larger fruits and vegetables, more nutrient rich fertilizers must be applied to support their growth, resulting in more nutritional losses. Raspberries, for example, when fertilized with large amounts of phosphates, will produce double the yield, yet their mineral content decreases by 20-30%. So essentially, our grocery stores are packed with an abundance of big, beautiful fruits and vegetables, but their nutritional value has never been lower. And don’t forget taste. Taste isn’t typically on the high priority list when it comes to creating hybrid varieties for mass production.

Figure 4 Hybrid Produce

Figure 4. When plants are hybridized for mass production, aesthetics, yield, and shelf life are often selected for over nutrition and taste. Source: Kerry Soltis

Hopefully it’s starting to become apparent that when it comes to perfection, it’s all in the eye of the beholder. That home-grown tomato with a little brown spot is probably starting to become much more appealing than those “perfect” grocery store varieties that lack nutrition and flavor.

GMOs

The scary truth is that produce manipulation does not end with these tasteless hybrids. Here in the United States more genetically modified (GMOs) crops are being planted each year. These plants are created using biotechnology. Techniques such as, splicing, microinjection, viral carriers, and bacterial carriers create plant varieties that could never occur naturally. These methodologies give food scientists the ability to introduce favorable genes of completely unrelated species into food producing plants. Unfavorable genes can now also be silenced. Many of these food crops, particularly corn and soy, are ending up in common food products. These food products are not required to be labeled as containing GMOs, so there is no way to avoid them other than buying foods with an organic label.

Not only is this process unnatural, it also has the potential to be extremely dangerous to our health and the environment. A frequently used method for creating pest resistant plant varieties involves artificially inserting a toxin carrying gene from a soil bacterium, Bacillus thuringiensis, into plant DNA. The resulting plants then produce that toxin, which in turn will kill the larvae of their pests. It is currently unclear how this toxin affects humans. In a similar process, soy beans are genetically engineered so that they can tolerate high levels of pesticide application. As a result more toxic pesticides are being applied to these crops.

We shouldn’t be messing with Mother Nature though; she’ll always find a way around our ingenious ideas. Since the onset of this mass pesticide use, superweeds and superbugs have emerged that have adapted to the pesticides, so that they are in no way effected by them. Unfortunately these superweeds and superbugs have the potential to spread into our natural ecosystems and severely disrupt ecological balances.

Figure 5. DNA from a completely non-related organism is inserted into plant DNA so that it produces toxins, making the plant pest resistant. Source: Kerry Soltis

It’s all pretty scary stuff, especially when you consider that Monsanto, the major U.S. company behind all of this genetic engineering, has gone so far as to patent their genomic creations. Farmers who elect to plant GMO crops must sign an agreement that they will not save seeds. Even worse, as wind, insects, and birds spread the seeds and pollen of GMO crops, heirloom crops become contaminated with the GMO DNA. Heirloom farmers have no way of knowing that their crops have been contaminated until they plant the compromised seeds. Monsanto has such a stronghold on the industry that when this occurs the heirloom farmers are sued for infringement on patent laws rather than Monsanto being penalized for contaminating the crops of these farmers.

Consumers, gardeners, and local farmers hold the power when it comes to fighting back against food modification. If we change our perception of the perfect produce and begin selecting fruits and vegetables that are locally grown, nutritious, and flavorful, agriculture will have no choice but to respond accordingly. It’s Darwinism at the grocery store level. We get to decide what is fit to stock the shelves and what isn’t!

Further Reading:



Urban Homesteader Produces 6,000 lbs of Organic Food on 1/10th Acre

The Dervaes family grows more than 6,000 pounds of food a year, on 1/10 acre located just 15 minutes from downtown Los Angeles.

With over 400 species of plants, 4,300 pounds of vegetable food, 900 chicken and 1,000 duck eggs, 25 lbs of honey, plus seasonal fruits throughout the year, they are able to produce  over 90% food they eat, and they sell food on their front porch making about $20,000 a year.

http://www.youtube.com/embed/NCmTJkZy0rM

Follow the Dervaes and their Urban Homesteading activites at http://urbanhomestead.org




Natural Food Certifiers says No More Kosher GMOs

Times are changing, and many organizations and people are denouncing genetically modified foods and demanding real, untainted foods to be available to all consumers. Natural Food Certifiers, a certification company that does vegan, organic, kosher, and gluten free certifications, is the latest company to jump on the anti GMO bandwagon.

Natural Food Certifiers just recently announced that genetically modified foods will not be certified as kosher under their “Apple K” kosher certification program.  A press release stated:

NFC was very proud to introduce the first “Natural Only” kosher supervision,” said NFC Director Rabbi Reuven Flamer. “It’s a logical application of our principle, ‘Start Naturally. Stay that Way.’ Therefore, the Natural Apple K cannot be placed on a product that contains GMOs,” Flamer explained.

“While according to the strict letter of Kosher food law a GMO food ingredient is not prohibited, in our view it is not natural.  Additionally, there is a Torah (religious)-based law to ‘guard your health’. GMOs are the number-one growing concern among health-conscious consumers and for businesses in the natural and organic food market, as well as in the conventional food industry,” said Rabbi Flamer.

“Recent studies show that GMOs may cause various kinds of health problems from digestive disturbances to food allergies, and that GMOs require more herbicides, which is really the opposite reason why GMOs were touted to be so environmentally helpful in the first place,” Rabbi Flamer added. “For all of the many reasons that GMOs raise a red flag, consumers simply don’t want them in their foods, and our clients want to accommodate their customers.”

Natural Food Certifiers says that they will phase out GMO foods, including any foods with any genetically modified ingredients, from their kosher certification over the next 12 months.

Recommended Supplements (These supplements help detoxify GMOs):

Further Reading:



Natural, Safe Sunscreen Options with Homemade Sunscreen Recipe

We at OLM are not fans of sunscreen or sunblock. The problem is that we have not found a totally safe and benign topical way to protect the skin from sun damage besides coverage with clothing and hats.

Sunlight has numerous health benefits including the most well known, vitamin D. Most of us do not get enough vitamin D. And anyone who eats well and is in relative good health can enjoy sunlight. As with everything else having to do with health, believe it or not, a healthy diet full of a wide variety of organic, nutrient dense fresh produce is the very best way to prevent, heal, and reverse premature aging, damage, and skin cancers that can be caused by the sun.

Simply limiting exposure to shorter periods until the skin builds up its natural defenses is the best way to be able to play in the sun without the worry of sun damage. But we live in the real world, and not everyone has time to build up the their sun tolerance for a week in order to enjoy 8 hours at the beach with nothing more than a swimsuit.

Exaggerated Dangers of Sunlight

When we first learned about the dangers of too much sun exposure, we ignored the dangers of not enough sun exposure, which as it turns out, leads to greater incidents of cancer, including the more dangerous form of skin cancer.

“There are two types of skin cancer,” says Dr. Michael Holick, one of the world’s leading authorities on vitamin D and vitamin D deficiency. “There’s what’s called non-melanoma skin cancer and there is no question that excessive exposure to sunlight and sunburns will damage the DNA and induce skin cells to become cancerous. That is non-melanoma squamous and basal cell cancers. They are typically easy to detect, easy to treat. They’re not lethal, for the most part.

“Melanoma is a different story. Most melanomas occur on the least sun exposed areas. Occupational sun exposure decreases your risk of malignant melanoma.”

And to top it off, vitamin D, what you get from our vilified sun, is one of the best preventers of any and all types of cancer!

For more on sunlight, skin cancer, and vitamin D, check out our article, Sunlight and Vitamin D.

Dangers of Sunscreens

So we all got scared of skin cancer, and what did we do? We started slathering on toxic chemicals that kept our skin from appearing and feeling burned while we sunbathed . Thinking we were totally protected, we cooked these chemicals into our skin, causing serious damage to out skin, our liver, our DNA, etc.

And guess what happened? Skin cancer rates rose right along with the use of sunscreen.

Canada Proposes Stricter  Sunscreen Regulations

If Canada’s planned rules take effect, this would likely prompt much needed changes in the sunscreens sold in the United States.

“Sunscreen companies won’t make better products until they are forced to,” said Sonya Lunder, Senior Analyst at Environmental Working Group. “EWG welcomes Canada’s efforts to improve sunscreen protection, particularly because the U.S. Food and Drug Administration appears unable or unwilling to wrap up its sunscreen rules more than thirty years in the making.”

For more on Canada’s Stricter Sunscreen Rules, checkout The Environmental Working Group’s article.

EWG

The Environmental Working Group has just released its 7th annual Sunscreen Guide.This guide rates the safety and efficacy of over 1,400 sunscreens, lotions, lip products and makeups that advertise sun protection.

“The vast majority of sunscreens available to the consumer aren’t as good as most people think they are, but there are a handful of products that rise above the rest,” said Sonya Lunder, senior research analyst at EWG and lead author of the report. “The best advice for concerned consumers is to use sun-protective clothing, stay in the shade to reduce intense sun exposure, and schedule regular skin examinations by a doctor. And turn to EWG’s guide to find the best sunscreens for skin that isn’t protected by clothing.”

“Despite an increasing awareness of the sun’s risks, rates of melanoma – the deadliest skin cancer – have tripled over the past 35 years, with an annual increase of 1.9 percent per year since 2000,” Lunder said.

The Environmental Working Group states, “Part of the reason for the increase may be the decades of deceptive marketing claims by sunscreen manufacturers, EWG researchers said.  EWG believes that the federal Food and Drug Administration should press companies to stop selling high-SPF sunscreens (above 50+), which account for 1 in 7 products on the market. As a result of misleading and confusing marketing claims, consumers frequently misuse sunscreens and spend more time in the sun than they should, putting themselves at greater risk.” We contend that that sunscreen’s toxic chemicals are the biggest culprit.

Sunscreen Ingredients to Avoid

Retinyl Palmitate: In sunscreen, exposed to the intense rays of the sun, Retinyl Palmitate builds up in the skin elevating the risk of skin cancer and other health issues.

Oxybenzone: Also known as methanone, 2-hydroxy 4 methoxydenzophenone and benzophenone-3. The Environmental Working Group states that 56% of sunscreens contain Oxybenzone, a penetration enhancer (causes other chemicals to be able to penetrate skin). This chemical is known to cause allergic skin reactions that can spread beyond applied areas. Oxybenzone disrupts the human endocrine system and can damage the cardiovascular system.

Octinoxate: The most widely used sunscreen ingredient, octinoxate helps other ingredients be absorbed more readily. Studies show that this chemical is likely responsible for disrupting the endocrine system by altering hormones. The chemical’s effects on estrogen levels are harmful for humans and our environment. Octinoxate is likely the main culprit for premature aging due to the fact that it produces free radicals that attack and damage our skin cells.

Benzophenone-3 (B-3): Can damage DNA.

Amino Benzoic Acid: Otherwise known as PABA, para-aminobenzoic acid, Vitamin Bx or padimate O, Amino Benzoic Acid  is a nontoxic UV filtering compound. But researchers have come to find that Amino Benzoic Acid can amplify cellular damage.

Homosalate: Like oxybenzone, homosalate can mimic bodily hormones. Our bodies cannot remove this chemical at the common rate of absorption so it accumulates to very toxic levels over time.

Paraben Preservatives: There have been many reports of serious chronic and acute side effects associated with Paraben preservatives. Derived from plant and petroleum sources, these preservatives may cause irritation and allergic reactions. More importantly, the chronic effects of Paraben use are known to disrupt and mimic hormones and cause reproductive toxicity. As a suspected carcinogen, it has connections with breast tumors, skin cell damage, and oxidative stress on the body’s tissues, according to the National Institute of Standards and Technology.

Octocrytene: This synthetic UV absorber may produce oxygen radicals that cause cell mutation resulting in increased production of free radicals that are known to damage DNA, which may lead malignant melanoma skin cancer.

Artificial Ingredients: Scents, colors, and preservatives are never good to put on your skin. They are absorbed into your body, and when baked in the sun, many of these ingredients can become even more dangerous,. Like, for starters, many artificial ingredients when cooked into the skin produce DNA damaging free radicals. These artificial ingredients are bad for us, bad for the environment, and should be avoided anywhere, in food, sunscreens, supplements, etc.

The Safest Effective Active Sunscreen Ingredient

While there are many totally natural, completely safe, and edible ingredient options that offer some protection from the sun, the highest SPF you can get from them is about a 5 (see our homemade recipe below). But for a higher level of sunburn protection, we choose zinc oxide. Not the nano technology kind which is composed of zinc oxide particles so small they are absorb into the skin. You don’t want to absorb zinc oxide.  And if you’re healthy, you shouldn’t absorb any non nano zinc oxide applied to the skin. It’s still not the kind of thing we want to put on our body. But for any significant SPF protection, it’s the best choice we know of.

For more on zinc oxide, check out this post by The Environmental Working Group.

Raspberry seed oil has an SPF of 25-50!

Homemade Sunscreen

It’s easy to make your own sunscreen. But how effective is it? There are some efficacy issues to consider. And be careful. Don’t just slather on some coconut oil with zinc oxide and then spend 8 hours in the sun.

Homemade Sunscreen Warning

Before deciding to save a few dollars with the DIY route, consider some of the issues that arise when making your own sunscreen.

One problem with making your own sunscreen at home is that there is no effective way to test SPF levels. Another issue is mixing the ingredients. Sunscreen manufacturers use a high pressure machine called a homogenizer to break up zinc and/or titanium dioxide particles in order to evenly distribute them throughout he formulas. Mixing by hand, or even a blender can cause uneven distribution of the active ingredients leaving large areas of skin partially or totally exposed to UV rays.

And oils by themselves can actually contribute to sunburns by absorbing light which allows greater UV ray penetration. It should also be noted that store-bought sunscreens typically contain a of different ingredients to protect against the different wavelengths of UV rays. Zinc or titanium dioxide alone does not offer the same level of protection from sunburns.

That said, we still choose sunburn over cancer causing chemicals any day! And we are a fan of DIY projects. But regardless, when using sunscreen, and especially the homemade variety, use common sense with sun exposure. Reapply after getting wet. Use a hat and cover the body after or get out of the sun all together before you burn.

How to Make Homemade Organic Sunscreen

  • 1/4 cup of aloe vera gel
  • 1/4 a cup of coconut oil
  • 1/4 cup of raspberry seed oil
  • 5 tablespoons Shea Butter
  • ¼ cup Beeswax
  • 5 tablespoons Zinc Oxide

Coconut oil and shea butter are natural sunscreens (around SPF 5). The beeswax helps make lotion water resistant. Aloe moisturizes and protects against burns. Raspberry seed oil has an SPF of 25-50.

Zinc Oxide must be only zinc oxide and should not be nano particle technology (it should not be able to be absorbed through the skin). Be careful not to inhale!

Optional Ingredients – Antioxidants

  • Green Tea (brew concentrated green tea and add ¼ a cup)
  • 3 tablespoons of Vitamin E oil
  • 10 drops Grapefruit Seed Extract

You can also add essential oils for scent, but avoid citrus as citrus oils can contribute to sunburns.

Instructions

Combine all ingredients except zinc oxide and heat until ingredients liquefy. You want ingredients to melt but not cook or become too hot for the next step, so watch closely and pull as soon as liquefied. We recommend a double boiler for this. You can also put the ingredients into a jar and put the jar into a pot of hot water on the stove at a higher setting.

Put ingredients into a blender with zinc oxide (the better quality the blender the better this will work) and blend with zinc oxide. If you don’t have a blender (or you have a cheap one that doesn’t mix well) then see above warnings.

Mix on highest setting until all ingredients are thoroughly mixed and then pour the solution into the container you will use to store it.  A pump container isn’t going to work very well for this. I recommend a mason jar.

Now place the product in the freezer for about 20 minutes. This will solidify the product so that the ingredients stay evenly mixed and don’t separate. Then put product in the refrigerator.

Keeping the product cool keeps the ingredients from separating. This allows us to have a more stable product without the use of the chemicals manufacturers have to resort to keep their product ingredients evenly distributed.

When ready to use, you can scoop some out and put into a smaller container to take with you, or put the whole thing in a cooler with your picnic.

And play with the recipe. Depending on the product consistency and the temperature you keep it at, you may find that varying some of the ingredients work better for you.

Application

If you know you’re going to be needing sun protection the next day, we recommend applying sunscreen liberally the night before and the morning or for greatest efficacy.

Notes

This recipe has an SPF of around 30. More or less Zinc Oxide will increase or decrease the SPF. It is water resistant, but if you sweat or swim do reapply.

More beeswax makes thicker sunscreen, less makes thinner. We like thicker to reduce ingredients settling and separating.

Remove the zinc oxide and you’ve got an amazing lotion that has a little bit of sun protection as well.

And for truly organic sunscreen, and a totally edible sunscreen (a light sunscreen with a low SPF), remove the zinc oxide and make sure all ingredients are 100% organic.

And here is an infograph we just came across from livelovefruit.com. Let us know if you try some of these oils!

SPF Natural SunscreenBest Sunscreen

We like Solar Body Block 30+ by DeVita Professional Skin Care. It’s vegan, cruelty free, paraben free, titanium dioxide free, and has been tested and proven to be of SPF level 32. We liked it, so we got it for our store at Green Lifestyle Market.

https://www.greenlifestylemarket.com/solar-body-block-30-7oz-devita-professional-skin-care

You can check out the Environmental Working Group’s listing of Solar Body Block 30+ here

We Want to Hear From You

What, if anything, do you do for sunburn protection? Do you have any sunscreen recipes or ways to improve our recipes? Did you have any luck with the homemade sunscreen recipe or some of the oils listed?




LED Light Bulbs are an Economical and Green Alternative to Other Grow Lights

LED light bulbs last longer, are very energy efficient, and produce beautiful light. The list as to why you should switch to LEDs goes on. But now, even indoor plant growers have a reason to switch.

A Purdue University study by Professor Carry Mitchel and doctorial student Celina Gomez shows that using LED lights instead of the conventional HPS lights (high pressure sodium) for growing tomatoes could give the same yields of fruit from the plants while using 25% of the energy the HPS lights use.

“It makes it really hard for the greenhouse industry to grow tomatoes well in the offseason. We’re trying to change that and make it affordable,” Mitchell said.

LEDs produce much less heat than HPS lights. This means that LED bulbs can be very close to the plant ,which offers certain benefits, “The leaves are photosynthesizing on the lower parts of the plants, and that may be helping with the plant’s energy,” Gómez said. “We’re getting the high intensity of the LEDs close to the plants because they’re not hot like a high-pressure sodium lamp. If you put one of those close to the plants, you’d scorch it.”

Mitchell states that the goal of their research is to bring down the prices of tomatoes to the point where local growers can compete with the cost of tomatoes that are shipped from faraway places. And they are as much a fan of very fresh healthy produce as we are. Cary Mitchell, a professor of horticulture, says,  “The average tomato is shipped about 1,500 miles from warmer climates where they’re grown to cooler climates that cannot produce the fruit cost-effectively in the winter. That journey is costly, however, because tomatoes are picked green and ripen during shipping, decreasing quality and flavor. The lengthy shipping distance also adds to the industry’s carbon footprint.”




Total Nutrition – Make your own Homemade Multivitamin and Mineral Formula

Doc Shillington not only sells his Total Nutrition Formula, which is available at Green lifestyle Market, he also tells us how to make our own. One of the reasons we love working with Doc is that he empowers people to take their health into their own hands. And as you know, here at OLM, we love DIY healthcare!

Doc’s Total Nutrition Formula, a perfectly balanced blend of whole foods, is specially formulated to supply you with natural food source vitamins, minerals, amino acids, and essential trace elements. These are nature’s nutrients, not man-made or synthetic.  All ingredients are from the richest, whole food sources on the planet and are organically grown or wildcrafted.  Along with diet, a comprehensive multivitamin/mineral formula from quality whole foods should be the foundation of any health building program.

Total Nutrition Formula Recipe

With this recipe a “part” means a measurement by volume and not weight. What volume you use is up to you. All ingredients should be organic or wildcrafted.

  • 1 part Alfalfa Grass Powder
  • 1 part Barley Grass Powder
  • 1 part Wheat Grass Powder
  • 1 part Norwegian Purple Dulse Seaweed Powder
  • 1 part Beet Root Powder
  • 1 part Spinach Leaf Powder
  • 1 part Rosehips Powder
  • 1 part Orange Peel Powder
  • 1 part Lemon Peel Powder
  • 1 part Astragalus Powder
  • 1.5 parts Spirulina Green Algae
  • 1.5 parts Chlorella Broken Cell Algae
  • 5 parts Yeast Flakes
  • 5 parts Yeast Powder
Remember, it’s not how many nutrients you can get into your system, it’s how many quality ingredients your body can absorb and use.

Combine all ingredients. Mix thoroughly. You may need a dust mask when mixing, as the powders can get into the air and irritate the nose and throat. We mix ours on a patio when there is no wind where we can easily rinse off the mess.

Yeast (both the flakes and the powder) must be non-active saccharomyces cerevisiae nutritional yeast fortified with B12. Which is safe for patients with Candida albicans. Doc wrote, “I added astragalus as it is the #1 herb for balancing metabolism and blood sugar levels. Without changing my diet one iota, I dropped 10 pounds when I added this little goody to the formula. I also upped the spirulina and chlorella 50% each to increase the protein, and mineral intake.”

Most of the ingredients can be purchased at Mountain Rose Herbs. We plan to offer all of these ingredients at Green Lifestyle Market soon as well so that you can make your own without having to go to multiple stores to get ingredients. Use 1-2 teaspoons as a daily addition to any drink.

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About the Ingredients

Again, if you are making your own homemade total nutrition, be absolutely sure to use only the finest wildcrafted or organic ingredients. Doc Shillington tells us about the ingredients in Total Nutrition:

Spirulina  Blue  Green  Algae

“Spirulina is one of the most concentrated, nutritious foods on this planet. It is the highest natural source of complete protein (77%).  Also, it is extremely high in Beta Carotene.  Spirulina is one of the richest sources of minerals, and being one of the oldest types of algae, it has a soft cell wall for easy digestion.”

Chlorella

“Chlorella is second only to spirulina in nutritional content.  Another algae,” it is an extremely concentrated source of nutrition that also assists in heavy metal removal from the body. The cell wall has been cracked to make the nutrients more available and increase its digestibility.”

Astragalus

“In Oriental herbology, astragalus shares the #1 spot with ginseng.  Astragalus not only has a reputation for preventing cancer, but it is legendary for rejuvenating digestive organs and balancing blood sugar levels.  Astragalus also corrects metabolism,and can therefore bring about weight loss or weight gain depending on the needed improvement.  This makes it equally great for weight lifters and weight reducers.  Furthermore, astragalus strengthens and builds the immune system, promotes the healing of every kind of wound or injury, balances hormones and is well known for dramatically increasing energy levels.  Lastly, it is essential in assisting those who wish to handle diabetes.”

Alfalfa,  Barley,  and  Wheat  Grasses

“These are the vitamin / mineral herb Grasses.  They are mildly cleansing and the greatest sources of nutrition and minerals of any of the grasses. Grain grasses are more powerful than the grains themselves, offering a rich source of vitamins, minerals, and chlorophyll.”

Purple  Dulse  Seaweed

“Seaweeds are the richest source of minerals on the planet. They contain all the trace elements that are found in all the oceans and the Earth’s crust.  Purple dulse was chosen for this formula because it has the highest mineral concentration but also a bland, less fishy taste that actually tastes good by itself.”

Beet  Root  and  Spinach  Leaf

“Beets and spinach are some of the best sources of organic iron. Beets, being a root vegetable and growing underground, change inorganic raw elements into plant minerals, that are very usable. Spinach is a great source of calcium, magnesium, iron and vitamin K.  Furthermore, both of these plants are famous for their blood building ability.”

Rose  Hips,  Orange  and  Lemon  Peels

Revered as the best sources of vitamin C, these fruits are also a balanced C-complex source. They contain bioflavinoids, rutin, hesperidin, calcium and all of the trace elements that are now known to be necessary to assimilate vitamin C. The citrus peels are also one of the highest sources of pectin, which has been proven to remove heavy metals (mercury, lead, etc.), and even removes radioactive contamination like deadly strontium 90 from the body.

Non-Active  Saccharomyces  Cerevisiae  Nutritional  Yeast

This yeast is grown on beets and pure molasses. It is the second highest source of complete protein in nature (50%), and the richest source of B vitamins.  It is also a rich source of iron and many other minerals.  The yeast we chose to use is heated high enough to absolutely destroy any yeast activity, but not high enough to lessen the B vitamin content.  It is totally NON active and safe for clients with Candida Albicans or those on yeast free diets.”

When asked about the difference between his formula and other popular formula with many ingredients, Doc says, “Remember, it’s not how many nutrients you can get into your system; it’s how many quality ingredients your body can absorb and use.” There are many nutrition formula recipes and almost as many nutrition formulas being sold on the market.

While Doc Shillington’s formula is one of the most simple versions, it’s also the best. Doc goes on to say, “It is possible to have too many ingredients in a formula. It becomes a question of a homeopathic dosage rather than a nutritional dosage. The idea is to put actual building blocks there, not just a homeopathic teaser that the body likes (or not).”

Our Favorite Basic Smoothie Recipe

In a blender combine the following:

  • 1 cup of freshly squeezed organic apple juice
  • 1 1/2 cups of organic, frozen, mixed berries (or any other fruit you choose)
  • 2 level tablespoons of Udo’s Oil (3.6.9 Blend)
  • 2 heaping tablespoons of nutritional powder
  • 1 raw organic egg (Must be organic; conventional eggs are a source of salmonella!)

More of Shillington’s Recipes:

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Recommended Supplements:
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EPA Approves Pesticide Highly Toxic to Bees

Recently the EPA stated their intention to protect our honeybees. Their declaration to find solutions to the honeybee population decline is now proven to be an empty promise with the approval of the new pesticide called sulfoxaflor. Though the EPA classified this pesticide as being highly toxic to bees, the pesticide has been granted unconditional registration, which means that the pesticide has met certain criteria including,  “…that the product will perform its intended function without unreasonable adverse effects on the environment, and that when used in accordance with widespread and commonly recognized practice, the product will not generally cause unreasonable adverse effects on the environment…“ For more on conditional and unconditional regulation, see the EPA’s Pesticide Registration Manual.

The EPA stated that sulfoxaflor does not demonstrate substantial residual toxicity to exposed bees. They also state that the effects are not “catastrophic effects” expected from the use of sulfoxaflor.

The EPA claims that they have collaborated with the agency’s counterparts in Australia and Canada to review 400 studies in order to support its decision. These studies are not currently available in public scientific literature.

In order to address the dangers the insecticide poses to bee populations, the agency approved a reduced application rate and increased the time interval between applications from what the registrant Dow AgroSciences LLC requested.

Sulfoxaflor labels will state, “Do not apply this product at any time between 3 days prior to bloom and until after petal fall.” And “Notifying known beekeepers within 1 mile of the treatment area 48 hours before the product is applied will allow them to take additional steps to protect their bees. Also limiting application to times when managed bees and native pollinators are least active, e.g., before 7 a.m. or after 7 p.m. local time or when temperature is below 55oF at the site of application, will minimize risk to bees.”

So it is up to the ones applying the insecticide to insure bee safety by applying only as indicated and to inform their “known” beekeeper neighbors. And 48 hours is hardly time to insure hives are relocated to safe areas.

For more on Sulfoxaflor Approval check out: