Earthly Wellness Blog - Topics include Natural Health Care, Green Living, Home Remedies, etc...

Carrageenan-Free Organic Soymilk Choice

Blog Admin — Thu, 01 Oct 2009 20:13:00 GMT

Many manufacturers of soymilk utilize a food additive called carrageenan in their formulas as a thickener. Carrageenan is extracted from seaweed using powerful solvents, and certain forms of it have been implicated in various human cancers and digestive disorders. Regardless of the debated health issues surrounding carrageenan, it is one reason that some people conclude that they are "allergic" to soymilk when they have digestive upset after consuming brands with carageenan. Several brands of soymilk do not contain carrageenan and so are preferable for sensitive individuals. Persons with interstitial cystitis may need to eliminate all soymilk from their diets, as even carrageenen-free versions often irritate the bladder and cause "flares".

*Note: Carrageenan Free Soymilk available is "WESTSOY Organic Original" (in the pale blue box - the rest of the varieties contain carrageenan).

Westsoy Organic Original Ingredients: Organic soymilk (filtered water, whole organic soybeans), filtered water, organic brown rice syrup, sea salt

(See Page - www.westsoy.biz/products/product/organic/1117.php) on the company website for more info.

Organic Soymilk is recommended because Non-Organic soybeans are known to be GMO.

Our Responsibility To Our Mother Nature

Blog Admin — Mon, 29 Jun 2009 04:13:00 GMT

It's good to hear that there are many people going environmental friendly. I believe that they are beginning to understand their responsibility to our Mother Nature.

Author: Dentist Austin TX
http://www.dental-austin.com/

Flip-Flop On Your Decision To Wear Flip-Flops

Blog Admin — Tue, 21 Apr 2009 14:18:00 GMT

The summer months are approaching which means many people will soon be trading in their shoes for a pair of flip-flops. No longer are flip-flops exclusively used as footwear on the beach or at the pool, they have become a staple of every day summer attire. While flip flops are a comfortable, convenient, and cooler alternative to traditional shoes in the warmer months, excessive use could cause stress to your joints, which may lead to uninvited aches and pains.

In a 2008 study conducted by Auburn University, researchers discovered that wearing thong-style flip-flops can cause postural imbalances, which in turn can lead to long-term health problems of the knees, ankles, hips, back and neck. “Variations like this at the foot can result in changes up the kinetic chain, which in this case can extend upward in the wearers body… which can result in problems and pain from the foot up into the hips and lower back,” Head researcher Justin Shoyer says.

The problem lies in how flip-flops are used. While wearing them at the pool is unlikely to result in any major problems, far too often wearers rely on them in situations where a supportive athletic shoe would be more appropriate. I have seen countless cases in my office of patients reporting unexplained back, leg and ankle pain, only to discover that they had been biking, going on long walks or playing a sport in flip-flops over the weekend.

When people walk in flip flops they alter their stride to compromise for the lack of support the sandal provides. Flip-flop wearers tend to grip the shoe with their toes while walking, forcing them to take shorter steps. This modification in gait produces muscle imbalances and improper joint mechanics, leading to dysfunction in various parts of the body. Flip-flops also provide little to no arch support or heel cushioning for the foot. If the space between the foot and the ground is not properly supported, it will not absorb the force of impact as well as it should when walking, leading to overuse injuries.

Before you go tossing your flip-flops into a bonfire, just remember: like most things in life, use in moderation is just fine. Keep in mind however that flip-flops are designed for walking on flat surfaces for short distances, so remember to switch to a shoe with adequate support when doing moderate activities. If you do happen to overdo it and begin to experience symptoms, I recommend rest and ice to reduce inflammation, as well as chiropractic adjustments to correct any joint misalignments.

Have a happy and healthy Summer!

Submitted by: Dr Kevin Mikalaitis, D.C.

http://alignchiropracticcenter.com

Eating For A Better Environment

Blog Admin — Thu, 02 Apr 2009 18:58:00 GMT

April is a month known for many things… April showers, budding plants and trees, the return of Spring, Arbor Day, and Earth Day.

Knowing one’s carbon footprint is definitely an important step in reducing the negative ecological impacts we have on our one (and only) planet. Driving hybrids, going solar, washing clothes in cold water, and the 3 R’s are all fantastic examples of “going green” but one commonly overlooked area is your diet.

First, start by buying from local farmers whenever possible. Reducing the number of miles your food has to travel to get to your table (the average is 1,500 miles) is one of the easiest methods of reducing greenhouse-gas emissions – not to mention better support for the local economy. Food transportation accounts for about 11 percent of food’s total carbon output. The production of food, on the other hand, accounts for a huge 83 percent and should not be overlooked. Before the food is shipped, vast amounts of fossil fuel to grow and process are required such as fertilizers, pesticides, farm machinery, processing and packaging.

Food is often overlooked as a greenhouse-gas emission contributor. Switching from a diet that is high in animal products (particularly beef) to a diet consisting of primarily organic vegetables, grain and poultry is similar to replacing a gas-guzzling SUV with a hybrid vehicle.

All foods require energy to be produced, some require more than others. On average, Americans eat more than 200 pounds of meat per person each year, 66 pounds of it beef. Consider that to produce a single cheeseburger, 10.7 pounds of carbon dioxide (CO₂) are released into the atmosphere. It takes 32 pounds of feed to produce 4 pounds of beef. A typical family of four that cuts out burgers once a week can save the planet 2,225 pounds of carbon emissions a year!

Plant-based foods that are unrefined and locally grown require much less energy to produce. A veggie stir-fry consisting of carrots, broccoli, and peppers contribute only 1.5 pounds of CO₂ emissions.

Going organic is the best choice for personal and global health. Whenever possible, it is best to buy seasonal organic produce grown locally.

Lights Out - Earth Hour 2009

Blog Admin — Sat, 28 Mar 2009 16:51:00 GMT

Today, Saturday March 28, 2009 at 8:30 pm in whatever time zone you inhabit, join us by taking part in Earth Hour. This is a global event in which millions of people will turn out their lights for 1 hour to make a statement of concern about our planet and climate change.

Go to the 60 Earth Hour website to learn more and show your support of environmental awareness.

YOU CAN VOTE EARTH BY SWITCHING OFF YOUR LIGHTS FOR ONE HOUR - EARTH HOUR!

Pesticide Free Produce

Blog Admin — Wed, 11 Mar 2009 00:27:00 GMT

by: Christina Baxter

As the weather warms I can be found at the local farmers market on the weekend to stock up on fresh fruits and veggies for the week ahead. There is a large selection of vendors with a wide variety of produce that has been grown with or without chemicals.

It is important to buy Organic when choosing fresh produce to avoid those contaminated with pesticides and other chemical residues. The following list of fruits and vegetables are crucial to buy organic, due to being the most heavily chemically sprayed:

Peaches
Apples
Sweet Bell Peppers
Celery
Nectarines
Strawberries
Cherries
Lettuce
Grapes (Imported)
Pears
Spinach
Potatoes

Organically grown is always the best choice. When Organics are not available, be sure to look for local farmers selling produce free from genetic modification, pesticides, and other synthetic chemicals.

Quality Kibble or Healthy Homemade

Blog Admin — Fri, 30 Jan 2009 04:03:00 GMT

By Mary Kennedy

Our Canine and Feline companion animals are carnivores. Since they digest protein derived from animal sources better than grain, why do we continue to feed them a cereal-based diet? When I fed my dogs a kibble that listed grains as the first ingredient, their coat was flat and brittle, they shed abundantly and got a bit chubby. When I switched to a diet in which meat was the focus ingredient, their coats shined up, the shedding stopped, and they became quite lean and muscular. The difference? Although the label on the food may say 24% protein, if they can’t digest it, then it is NOT 24% protein into the body.

    Learn how to read an animal food label. You will know the quality in the first five ingredients. Meat first. You do not want animal by-products, as well as grain by-products, fillers, and grain ingredients that “pump up” the protein content to replace the use of meat protein. These would be listed as wheat glutens, rice protein, soy flour, brewer’s rice, corn glutens, and beet pulp and peanut hulls.

Wheat, corn and soy are three hard to digest ingredients used as filler and protein enhancement. Wouldn’t you rather pay for meat?

     If you save $10-$20 a month by buying cheaper pet food, you may not be saving in the long run. Invest in your animal’s health up front. A healthy body is a vibrant body, and we are what we eat. Buying doggie/kitty “health food” is not an indulgent purchase. It is a wise and prudent purchase.

     Raw bones are an excellent source of calcium and other nutrients. Make sure the bones are not cooked, however. If your dog is not used to bones, give one to him for 10 minutes a day for about a week, to build a digestive tolerance. Raw bones are not for all dogs. If they gulp their food, keep an eye on them to see if this is right for your dog. When the bone is down to pieces, throw it away. Remember, if you are making homemade food, be sure to add some form of calcium. Below is a very basic recipe, including bone meal calcium.

RAW OR COOKED MEAL

I feed each of my 50 pound dogs about 2.5-3cups of this a day. I tend to go 50% on the protein, less grains and veggies. The meat can be cooked previous to mixing, if preferred. When switching to homemade or raw, use enzymes such as Optigest or Prozyme (follow directions on bottle) and change over slowly to avoid gastric upset.

35%-50% Protein

Fresh and Raw: Turkey, Chicken, lamb, buffalo, venison, beef , ostrich

Organ meats include 1 part to 4 parts muscle meat ratio, 2 times a week. I prefer organ meats cooked.

50%-65% veggies and grains can be done ½ and ½

Food processed raw vegetables: zucchini, carrots, green beans, yellow squash, broccoli, pumpkin, NO ONIONS.

Grains: Cooked barley, rice, oatmeal, rye, quinoa, spelt, millet

Mix until you have a consistent batch. Food can be kept in refrigerator for 2-3 days. Freeze the remaining mixture in serving portions in ziplock baggies.

Wash hands and all utensils and surfaces in soapy water very well. Remember, they can handle the smallest amount of salmonella, but WE can’t.

Add at Each Meal

1 tsp. oil for 50 pound dog

Flax, fish, olive, hempseed (fish is preferred)
Approximately 750-1,000 mg calcium per 50 lbs. Dog

Bone Meal Powder, or Supplement specifically to be added to the Raw Food Diet, which can be purchased at any holistic cat/dog food store.
Enzyme Powder, use according to directions on package

If there are any digestion issues, especially in changing to new food, use enzymes to assist in digestion. This can be purchased at any holistic dog/cat food store.

For great commercial selections for your raw food, try Nature’s Variety, which you can purchase at any holistic dog and cat food store. It is the only commercial raw food that has passed AAFCO feeding trials for all life stages, and shown to be complete and balanced. Bravo and Primal are also great raw foods sold commercially. Nature Bay is a quality, local home delivery service option. This product is made with grass fed beef . 720-300-2892 or naturebaypets.com

Mary Kennedy is a Certified Canine Massage Provider, with a practice in Lafayette, Colorado. Mary has thirty years of experience in the holistic health field, and consults people on the "total picture" of their animals' health. In addition to exercise and massage, Mary discusses diet, supplements, and lifestyle to achieve optimal health. For more information visit her website: http://www.inthepresenceofanimals.com

Sustainable Dave

Blog Admin — Fri, 02 Jan 2009 01:58:00 GMT

Sustainable Dave is a California cameraman that runs deep green by nature and lives by the theory that "no one can do everything but everyone can do something." The average American throws out around 1,700 lbs. of trash annually, so for the past year Dave Chameides has thrown out absolutely nothing. All of his trash — including recyclables and organic waste like food — is stacked neatly in the basement of his Los Angeles house.

Take The One Week Trash Challenge from Sustainable Dave on Vimeo.

If you are interested in going green and learning more from Dave check out his blog "365 Days of Trash"- One man's attempt to throw nothing "away" for a year. (365daysoftrash.blogspot.com) & the new site (sustainabledave.squarespace.com)

Didgeridoo Helps You Sleep

Blog Admin — Sat, 13 Dec 2008 19:23:00 GMT

The didgeridoo originated from Northern Australia, fashioned from a young eucalyptus tree which had been hollowed out by termites.

A 2005 study published in the British Medical Journal found that learning and practicing the didgeridoo helped reduce nighttime anxieties and conditions such as snoring and sleep apnea, as well as daytime sleepiness.

For an in-depth view of the effects of the didgeridoo and the mind, go to www.didjshop.com/didgeridoo_and_meditation.html.

Looking to purchase a didgeridoo? Check out www.cloud9didgeridoos.com for some incredibly designed and very colorful didges created by Scott “Gusty” Christensen.

Vegetarian California Rolls

Blog Admin — Mon, 03 Nov 2008 17:38:00 GMT

Preparation time: 35 minutes + 15 minutes standing
Total cooking time: 15 minutes
Makes 30

500 g (1 lb 2 oz) short-grain white rice
60 ml (1/4 cup)rice vinegar
1 tablespoon caster (superfine) sugar
5 nori sheets
1 large Lebanese (short) cucumber, cut length ways into long batons
1 avocado, thinly sliced
1 tablespoon black sesame seeds, toasted
30 g (1 oz) pickled ginger slices
3 teaspoons wasabi paste
125 g (1/2 cup) whole-egg mayonnaise (can substitute with Vegenaise)
2 teaspoons soy sauce

Wash the rice under cold running water, until the water runs clear. Put the rice and 750 ml (3 cups) water in a saucepan, bring to a boil over low heat and cook for 5 minutes, or until tunnels form. Remove from heat, cover and leave for 15 minutes.

Stir the vinegar, sugar and 1 teaspoon salt in a saucepan over low heat until the sugar and salt dissolve.

Transfer the rice to a non-metallic bowl and separate the grains. Make a slight well in the center, slowly stir in the vinegar dressing, then cool a little.

To assemble, lay the nori sheet, shiny-side-down, on a bamboo mat or flat surface and spread out one fifth of the rice, leaving a 2 cm (3/4 inch) from the border. Spread on some combined wasabi, mayonnaise and soy sauce and roll to vocer the filling, then roll tightly to join the edge. Hold in place for a few seconds. Trim the ends and cut into 2 cm (3/4 inch slices. Repeat. Serve with remaining wasabi mayonnaise.

Reprinted from Delicious Vegetarian Food Step-By-Step by Confident Cooking; Bay Books, publisher.

Barbecued Tofu

Blog Admin — Sun, 31 Aug 2008 17:47:00 GMT

This tasty sauce is also great with tempeh. Serve this dish over freshly cooked rice.

Serves: 4

2 tablespoons safflower oil
1/2 cup minced onion
1 cup tomato sauce
2 tablespoons brown sugar or honey
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1 tablespoon Worchestershire sauce
1/8 teaspoon cayenne
1/2 teaspoon salt
1 pound firm tofu, cut into 1/2-inch slices

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat, add the onion, cover, and cook 5 minutes or until the onion is soft. Add the remaining ingredients, except the tofu, to the saucepan. Bring to a boil, stirring. Reduce the heat and simmer for 20 minutes. Adjust seasonings. Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the tofu slices and cook until golden brown, turining once, about 2 minutes per side. When browned, add the sauce and simmer the tofu in the sauce for about 10 minutes, spooning the sauce over the tofu as it simmers.

Reprinted from The Soy Gourmet by Robin Robertson; the Penguin Group, publisher.

Butternut Squash Chowder

Blog Admin — Sun, 31 Aug 2008 17:24:00 GMT

This soup is rich, nonfattening, and delicately sweet, with mild herbs to emphasize the squash flavor. The garlic comes across as a subtle accent. Serve the soup with a crisp, colorful salad and whole wheat crackers. This recipe also makes a superb sauce to be served over rice for a light lunch.

Serves: 6
Backing time: 1 hour

2 cups butternut squash (peeled, diced, and steamed until soft)
1 cup sweet potato (peeled, diced, and steamed)
1 cup carrots (peeled, sliced, and steamed)
3 cups water (includeing water left over from steaming the vegetables)
1/2 cup diced red bell pepper
1/2 cup diced onion
1 1/2 to 2 teaspoons sea salt
1 1/2 teaspoons minced garlic
1 1/2 teaspoons chopped basil
3/4 teaspoon chopped rosemary
1/2 teaspoon chopped thyme
2 teaspoons sesame oil, olive oil, or other cooking oil
1/2 cup diced celery
1/2 cup diced green bell pepper or diced zucchini
5 teaspoons Vogue Vegy Base
1/4 teaspoon paprika (preferably Spanish, because it is hotter than the sweeter Hungarian paprika and is added to counter the sweetness of this soup)

Blend the squash, sweet potatoes, and carrots with the water until smooth, and set aside.

Saute the red bell pepper, onion salt, garlic, basil, rosemary, and thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 o 10 minutes, and serve hot.

Variation: Hokkaido Squash Chowder
Use Hokkaido squash in place of butternut squash. Hokkaido squash, also called kobocha, looks similar to an acon squash. It is a sweet, mellow squash that has a very high sugar content. This squash gets its name from the Japanese island of Hokkaido. Actually, the plant is native to the Boston area and was sent to Japan. Now, it is mainly brought into the United States from Japan.

Variation: Vegetable Chowder
Replace the 2 cups of squash with 1 more cup each of the carrots and sweet potatoes.

Reprinted from Gourmet Vegetarian Cuisine - Friendly Foods by Brother Ron Pickarski, O.F.M..; Ten Speed Press, publisher.

Vegan Lasagna

Blog Admin — Sun, 31 Aug 2008 17:06:00 GMT

Serves 8
Preparation time: 45 minutes
Baking time: 1 hour

Sauce

1 tablespoon vegetable oil
½ to ¼ cup chopped onions
3 garlic cloves, minced or pressed
1 tablespoon dried basil (3 tablespoon fresh)
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup chopped portabello or white mushrooms
3 cups canned tomatoes with juice, chopped (2 ounce can)
½ cup dry red wine

Filling

1 tablespoon olive oil
1 cup fresh chopped basil
10 ounces fresh spinach, steamed and drained
3 garlic cloves, minced or pressed
2 cakes firm tofu (12 ounces each, cubed)
1 teaspoon salt
¼ teaspoon ground black pepper
⅓ pound lasagna noodles

Warm the oil in a saucepan. Add the onions, garlic, basil, salt, and pepper and saute on medium heat for about 5 minutes.

Add the chopped mushrooms and saute for another 5 minutes. Sitr in the tomatoes and wine, bring to a boil, and simmer for 15 minutes while preparing the filling.

Preheat the oven to 350º. Lightly oil a 9 x 13-inch baking pan.

In a blender or food processor, whirl the oil, basil, spinach, garlic, tofu, salt, and pepper to make a thick, smooth filling. Scrape down the sides with a spatula, as needed.

Spread about one fourth of the tomato sauce on the bottom of the prepared pan. Cover with a layer of noodles, then half of the filling and ladle on another fourth of the sauce. Repeat the layers of noodles, the rest of the filling, and one fourth of the sauce. Finish with a final layer of noodles and the rest of the sauce.

Cover and bake for about 45 minutes, until the noodles are soft. Uncover and return to the oven for another 15 minutes.

Reprinted from Moosewood Restaurant New Classics by Moosewood, Inc.; Clarkson N. Potter, publisher.

SERVING UP FACTS ABOUT TENNIS ELBOW

Blog Admin — Sun, 31 Aug 2008 14:55:00 GMT

Despite its’ name, “Tennis Elbow” most commonly occurs among people who have never swung a tennis racket, primarily in those ages 30 to 50, usually in their dominant arm. But it can occur at any age. This condition, also known as lateral epicondylitis, is a degenerative process which affects the muscles and tendons on the outside of the elbow. Tiny tears occur in the tendons and muscle coverings due to repetitive stress, resulting in inflammation. Symptoms of pain, weakness and shakiness typically are mild at first, but may progress to severe pain with continued use of the affected joint.

Individuals prone to this injury tend to participate in recreational or work activities that require repetitive motion of the wrist and vigorous or repetitive stress on the forearm. Such activities include painting, hammering nails, excessive use of a screw driver, and gardening. Gripping and lifting objects such as books or coffee mugs may also exacerbate the symptoms.

The best way to prevent tennis elbow from occurring is to avoid activities that require repeated movements of your wrist and forearm. During work-related activities where such movements are unavoidable, try to alternate hands when possible to minimize prolonged stress on either arm. It also helps to strengthen forearm muscles through regular exercise and stretching. The stronger and more flexible the muscles, the less likely one is to develop symptoms.

For those experiencing signs of tennis elbow, non-surgical treatment offers the possibility for vast improvement. At the first signs of pain, it is important to keep the forearm and elbow as still as possible and to use ice at about 20-minute intervals to decrease the inflammation. Wearing a splint for approximately 2 to 3 weeks is ideal. In addition, physiotherapy modalities such as pulsed ultrasound or electrotherapy can be used to increase blood flow to the area, break up scar tissue and facilitate the healing process. Chiropractic adjustments also help correct joint dysfunctions of the elbow and wrist. If severe pain persists despite exhausting all non-surgical methods, consult with your doctor as surgery may be necessary as a last resort.

Submitted by: Dr Kevin Mikalaitis, D.C.

http://alignchiropracticcenter.com