Nutrition and Supplements

Sea Buckthorn Oil: If It’s Good Enough for the Tibetans….

Recently while strolling through Whole Foods with my mother we both complained about how dry our skin is this time of year. Not to mention that I’ve been plagued with black heads again and I felt like it was related to my lotion. The helpful lady in the skin section overheard my mom mention that she uses Pond’s and made a noise that sounded a lot like pearl clutching. She expressed that with all of the petro-chemicals that she would never put anything like that on her face. I whole-heartedly agreed and she then made us some lovely samples of face products to try. Some cream for my mother’s face and some oil for me. She also indicated that a woman should never moisturize at night. Something about your face going through a cleaning cycle, etc… For my overly sensitive and uber oily acne prone skin she recommended Sea Buckthorn oil. She said that oil counteracts oil and would clear my skin right up. Having tried the olive oil experiment before and deciding that for my skin it really is best used only as eye make-up remover and under eye moisturizer due to the clogged pores that quickly developed I expressed my concern. She reassured me and noted that Dr. Oz said it’s just fine. She gave me a sample and I tried it out. The first day or two it did seem to make my skin soft, smooth and moisturized. However, again the build up began. Within a week I had oily clogged pores all over my face. Then the irritated white heads grew. My pores increased in size and my face powder began to look dirty and feel like sludge by noon. So, after three weeks I have given up. It wasn’t a costly experiment (only about $13 for a bottle), but unfortunately another failed attempt at using oil as moisturizer. I’m sure for some women this is just the natural product they’ve been looking for, but for my skin it just doesn’t work. I love that it’s cruelty-free, organic and natural, but none of that matters if it doesn’t work. I’ve given the bottle to my husband to use on his painful eczema as the Sea Buckthorn Berry has been traditionally used on many skin conditions throughout the Himalayas. I’ll report back on whether or not he has any better experiences with this wonder fruit. Have you tried the newest organic cosmetic sensation? If so, what was your experience?

The Verdict is In: The ‘Buch is Good!

If you have been kind enough to read my blog prior to this entry, you may know that I love kombucha. I enjoy the flavor and the wonderful health benefits, but purchasing ready made can be pretty pricey. So, I have decided to take matters into my own hands and brew my own batch. I bottled it on Sunday and then allowed it to complete a second ferment. My little SCOBY friend was fed a bit of peach puree to feast on during this week. I grabbed my bottles and took them to share with my friends at work and my temple and sent a bottle home with my parents too. So far, everyone seems to really enjoy it. It turned out a bit sweet as you can imagine with peach puree and while it did get that pungent vinegar flavor that I’ve grown to love, it did not get very bubbly. All in all though I’m very happy with my results. It was easy to make and it’s already paid for itself. My next batch is brewing now and I’m hoping to enjoy it soon. I’ll have to figure out how to start brewing more than one gallon at a time though. I’m blessed with many friends and family and I want to ensure that I have enough for everyone so I think that I’ll start up a second fermenting jar with the baby SCOBY growing now. So now that peach is out of the way, what flavor should I try next?

The ‘Buch is in the Bottle!

Good news! As a follow-up to my previous post “The ‘Buch is On!” I can say that it appears to have been a successful experiment. I finally had a thin, white, filmy pancake looking SCOBY grow on top of my tea brew. It looked like kombucha, it smelled like kombucha, so I called it done. I removed the new SCOBY that grew on top and placed it into a glass jar with a cup of the kombucha to sit while I brewed, sweetened and cooled a new gallon tea. Once the tea cooled to room temperature, I plopped in the SCOBY and juice and recovered my jar with cheesecloth, a rubber band and returned it to it’s special place to await another fermentation cycle. The completed batch I bottled in four growler’s that I had set aside after my last visit to the Pub Dog.  The to-go bottles from Pub Dog are the perfect size if you want to make mutliple flavors or share your batch with friends. To each bottle I added a bit of pureed peaches and lightly capped. I’ve left them out to complete a second fermentation over the next few days to allow the flavors to marry and to make my sweet nectar a bit fizzy. I’ll post the results of the taste test once I crack it open for drinking this weekend.

The ‘Buch is On!

I love, love, love kombucha. In particular I like GT’s Kombucha because it’s tart, fizzy and a healthy alternative to diet soda (which I also love, but doesn’t love me back). Unfortunately I can only buy it at my local Whole Foods and the convenience store on the bottom floor of my office building. While I am ever grateful that they offer it, I don’t enjoy dropping 5 bucks on it every time I have a hankering for tea.  I recall my grandmother and mother making mushroom team when I grew up and decided to sort out how to start doing it myself. Then I found this, the home brew kit offered by Kombucha Brooklyn. Boy, was I stoked; it’s only $30.  That means that even if I totally screw this up, and I might, if I only get 6 bottles of kombucha out of this, then it’s still an amazing deal. Even better, if I actually figure out how to make this work without killing it, think of the savings! I could even share my SCOBY (that’s the gooey, live bacteria that makes this tasty tea) with friends and family. While you can purchase just the scoby and use your own containers and tea mixture I was really interested in the kit because I wanted to make it just like they do at least once to get a good feel for the tea. Well, today was my lucky day because my USPS lady dropped it off on my front porch and I went straight to work. I opened the kit and it included 1 large glass container, in which to ferment my kombucha, 1 glass jar with a SCOBY inside, 6 tea bags, and organic cane sugar. The handy instructions were clear and easy to follow, so I brewed up a 1/4 gallon of tea, added the sugar, filled the fermentation jar and dumped in my SCOBY. It says to begin tasting my tea every 4 days and then it should be ready for bottling in 2-3 weeks, then on to the next batch.  I’ll post updates as I go, and give my comparison to the commercially bottled versions out there. My first batch is going to be plain, but after that I’m going to start experimenting with additives of dried fruit and seasonings, so wish me luck.  I’m off to ‘buch!

Thanks to Kombucha Brookly, here’s more information about kombucha tea and it’s benefits:

What is Kombucha?

Kombucha is a fermented tea beverage that is both delicious AND health-supportive. Today, it is known around the world for its detoxifying and energizing effects. This elixir contains:

  • Probiotics
  • Polyphenols
  • B Vitamins
  • Vitamin C
  • Organic enzymes
  • Vital amino acids
  • Organic acids

Arnica: The Downhill Mountain Biker’s Friend

Downhill mountain biking is not safe, probably not a good idea, but always a good time. I’ve been riding for about 2 years now and started racing this year. I don’t have any biking experience really and tried cross-c0untry riding a handfull of times before making the switch. At first I was terrified and hated it, but now I’m totally addicted. I ride as often and as long as possible, often until my hands bleed and well beyond exhaustion. Unfortunately, as a direct result, I am nearly always nursing at least one injury. While I do wear loads of safety equipment (full-face carbon fiber helmet, flak jacket that covers my chest, back, and arms and shin guards that cover me from knee to ankles) unfortunately you just can’t protect everything. *As a side note I learned the hard way this past weekend that wearing a mouth guard is also essential to prevent tooth and mouth injury and reduce the chances of a concussion.  The steep rocky terrain combined with skinnies, jumps and speed all end in injury at some point.  Fortunately my acupuncturist recommended arnica a few years ago and my mother, a massage therapist, also recommended it and began incorporating it in my monthly treatments. She also purchased me the essential oil to use at home after injury because of the frequency with which I am acquiring new hematoma. I now swear by this stuff as it does seem to help me heal more quickly than my husband, who doesn’t belive in natural treatments.  Arnica is a flower native to EurAsia and cultivated by Native Americans. It has been used topically to ease inflammation and promote healing for bruises, sore muscles and injury caused by overuse or trauma. The essential oil can be married into a lotion or applied directly to the skin and is an ingredient used in many organic or all-natural healing balms. After a long weekend of hard riding and rolling around over rocks and under a 40 lb. bike I am very, very thankful for this all-natural remedy. So if you find yourself sore, overworked or bruised whether its from downhilling or whacking your knee on the coffee table, consider grabbing yourself some arnica online or at your local health food store to help ease the pain naturally.

What’s So Great About This Greek Yogurt Anyway?

My first exposure to eating Greek yogurt for breakfast came from my friend and coworker who swears by the stuff.  As a person with a laundry list of gastrointestinal issues I’m no stranger to yogurt due to the probiotic content. I’ve used plain fat-free yogurt in sauces for some time, but I’ve never really learned to love the taste of yogurt. Yogurt became just one of those healthy foods that I knew I had to eat from time to time like celery or seitan. I mean, it’s ok, but I wasn’t going to my list of favorite foods or anyting. So finally, I started poking around and asked, “So what’s so great about this Greek yogurt anyway”? Is it made from goats? Does it taste different? What’s going on here?  Rebecca answered that it was higher in protein. Now my interest was really piqued and I began to do a little online research. She was absolutely right, it is higher in protein. According to Healthy Cooking, Greek yogurt is made by straining out the whey (liquid) which makes a thicker, creamier yogurt. Even more fantastic is that unlike regular yogurt, you can actually cook with it and it won’t curdle or separate. This means that you can make healthier, lower-fat versions of some of your favorite creamy dishes!

“Plain yogurt can also easily be substituted for buttermilk or cream when stirring the wet-dry ingredients together, giving the recipe the needed tartness that buttermilk brings and richness that whole cream brings.Plain yogurt can also easily be substituted for buttermilk or cream when stirring the wet-dry ingredients together, giving the recipe the needed tartness that buttermilk brings and richness that whole cream brings.” Read more at Suite101: The Differences Between Regular and Greek Yogurt: How to Best Use Both in Recipes and as Ingredient Substitutions http://healthycooking.suite101.com/article.cfm/the_differences_between_regular_and_greek_yogurt#ixzz0lepaIBMn

I decided to pick some up on a recent trip to Safeway and I purchased the fat-free, peach flavored version made by Chobani. Where has this yogurt been all of my life? This yogurt was so creamy and sweet and wonderful that it tasted like dessert, yet it had no fat and few calories (140), but lots of protein (14 grams). This is an excellent distribution of protein to carbs 41% to 59%; Amazing!  All of that protein means that you feel full longer and it is an excellent recovery breakfast on strength training days. So, Thanks Rebecca! As for the rest of you, check it out. It tastes good and it’s good for you, and that really is a rare treat.

Want to lose weight? Plant an herb garden

Now that the winter solstice has passed I’m holding on to the fact that each day is now a little bit brighter than it was the day before. Spring and summer are not far off now and I’m looking forward to the warm weather and reworking my garden.  Gardening is some of the best exercise that I get every year because I am forced to go outside and haul, dig, drag and pull at least once a week once the weather is nice. Not only does it help me stay in shape, but I save money growing my own herbs and I get to force everyone to admire my handy work when I’m finished. I love cooking with fresh herbs. So, I’ve always known that herbs were great for health and wellness if you grow them yourself, but the author of “Eat This, Not That” gave me a new way to appreciate my hard work. According to their article on herbs, just eating them can help you lose weight:

Fight Fat with Flavor

Use these special spices to boost both flavor and health benefits

Want to amp up your nutrition and the flavor of your meals? Fresh herbs are the perfect prescription. They’re packed with nutrients that have been shown to boost brainpower and protect your health. But the best part? They make any meal taste better. And surprisingly, that can actually benefit your waistline. That’s because much of a person’s eating satisfaction is derived from flavor intensity and the visual impact of a meal, not necessarily the amount served, explains Brian Wansink, Ph.D., director of the Cornell University Food and Brand Lab. So forget mounds of mediocre food. Instead, downsize your dinner—and your gut—by infusing them with the fresh flavor of the World’s 9 Best Spices.

Here’s a list of the spices and their significance, click on the title for a link to the original article with suggestions on how to cook with these herbs:

  1. Basil: Rich in antioxidants that mop up cell-damaging free radicals inside the body. This can help prevent a host of unwanted conditions, such as osteoporosis, arthritis, and high cholesterol. Basil also contains oils that prevent bacteria growth and inflammation.
  2. Peppermint: The menthol in peppermint clears phlegm and mucus from the bronchial tract to facilitate easy breathing. And also for soothing indigestion, gas, menstrual cramps, and irritable bowel syndrome.
  3. Sage: Known to strengthen memory. The rosemerinic acid in these plants also works to preserve your body by protecting your cells from oxidative damage and alleviating the effects of asthma and arthritis.
  4. Rosemary: Call it the smart spice. Many people swear by rosemary’s ability to increase cognitive functioning, and researchers in California have identified carnosic acid as an active ingredient in rosemary that can offset cognitive degeneration, protect against Alzheimer’s, and prevent stroke.
  5. Thyme: Extremely rich in iron, which is crucial to your body’s ability to transport oxygen. Just 2 teaspoons contain 20 percent of your daily intake. Plus, seasoning with thyme helps protect food from bacterial contamination.
  6. Cilantro: My favorite herb helps burn fat!?! I can’t even tell you how excited I was to read this; In mice studies, coriander seeds, from the cilantro plant, encouraged the pancreas to produce more insulin-the hormone that helps shuttle glucose into the cells to be burned as energy. This prevents excess blood sugars from being stored as fat. Cilantro leaves have the same benefits.
  7. Tarragon: By increasing the secretion of bile and acids into the stomach, tarragon improves gastric efficiency and whets the appetite. Because of this, it’s best used early in the meal as an appetizer.
  8. Oregano: A USDA study found that when adjusted for weight, it had four times the antioxidant activity of blueberries. That means big cancer-fighting potential for your next pizza or pasta sauce.
  9. Parsley: Highly concentrated with luteolin, a powerful flavonoid with anti-inflammatory properties. Researchers at the University of Illinios found that luteolin decreased inflammation in the brain, which helps prevent decline in cognitive functions.

Probiotics are freakin’ awesome!

bacteriaI had been sick for two months with some kind of terrible combination of upper respiratory/sinus infection and possibly allergies and/or asthma.  My doctor tried combinations of medication (up to 5 at a time) which required a map to sort out what I had taken, what I was currently on, and what was left to try. After the first antibiotic didn’t clear things up, she opted for another, stronger antibiotic.  Unfortunately, one of the side effects included colitis!?! I, of course, developed colitis within 2 days of taking the antibiotic and have a history of many and varied gastrointestinal disorders. I can safely say, that there are some places from which one never wants to bleed..ever.  Not only was this condition painful, but it was also very embarassing and terribly inconvenient to experience in the workplace, but you still have to get your work done. On the advice of my best friend and then a similar conversation with my mother I decided to up my probiotic intake from just Activia yogurt but some additional sources.  I was on a limited diet so I needed something non-dairy and easy to digest.  I purchased probiotic capsules that contained two kinds of bacteria to support both large intestine and small intestine functions as well as GoodBelly, a vegan fruit juice with probiotics and vitamins.  Fortunately, discontinuing the antibiotics and beginning the probiotics found me feeling better within days.  Luckily I am now free of whatever mess I had happening in my lungs/sinuses and my intestinal issues have been cleared as well. In fact, I haven’t experienced any gastrointestinal distress in the last week (even after mixing various types of alcohol and even eating a hot dog at my best friend’s birthday…which normally spells disaster). My doctor did indicate at my follow-up that studies show that probiotics can be very helpful for clearing up these types of issues, but didn’t provide elaboration on which type would be best. Amazon has a highly rated book from last year that covers this information however and I think it is a valuable resource in determining if probiotics can help you and which to try. You can get the book here: The Probiotics Revolution: The Definitive Guide to Safe, Natural Health Solutions Using Probiotic and Prebiotic Foods and Supplements. The Mayo Clinic also has a Q&A on probiotics on their website called, “Probiotics: What are they?” Finally, an interesting book that I’m half-way through on the topic of our society and how we live with bacteria is called, “The Secret Life of Germs: What They Are, Why We Need Them, and How We Can Protect Ourselves Against Them“. In the end, while medical science works to improve our health through the use of antibiotics, it is important to remember that we have access to good bacteria that can help us as well as bad, so be good to your belly and your body will love you for it.

 
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