Himalayan Salt Lamps for Healthy Living


Himalayan Salt Lamps for Healthy Living
By Jesse Starrick

Himalayan Salt Lamps are one of today’s most sought after items in the world of holistic health. Over the years, researchers and health experts have discovered a plethora of uses for this incredible salt.

Many people find that placing several Salt Lamps in a particular room or space where they spend time lends an even greater benefit, both in terms of physical health and mood enhancement.

The best Himalayan Crystal Salt is mined deep below the surface of the Himalayan Mountains, often at depths of a mile or more underground. This yields the purest, most mineral rich – and thus, most beneficial – crystal salt with aesthetically vibrant orange, red and pink colors!

As a consumer, in addition to seeking out high quality Salt Lamps, it is equally as important to purchase from a retailer who imports exclusively from suppliers who are 100 percent committed to treating their workers with respect and paying them a fair wage.

Himalayan Salt is used to make candle holders, salt bricks and tiles, salt cookware, massage stones, and a host of other natural health products. It can also be ground up for bathing, allergy relief, and culinary applications.

A Himalayan Salt Lamp is a large chunk of Himalayan Crystal Salt that has been attached to a sturdy base of wood or other durable material. Adding a light inside a Himalayan Salt Lamp warms the salt from within and facilitates the release of negative ions from the salt into the atmosphere.

By utilizing natural negative ion-generation in your home, office, or anywhere else you spend time in your daily life, you can help alleviate symptoms caused by allergies, asthma, and a host of other conditions. In addition, Himalayan Salt Lamps are aesthetically pleasing to look at and create an environment filled with positive energy.

These lamps come in a wide variety of sizes, shapes, and designs to accommodate any size or style room you wish to ionize.

Himalayan Salt bath and spa products are ideal for naturally detoxifying and cleansing the skin and body in a gentle fashion.

The Himalayan Salt Inhaler is a device designed for more targeted relief of allergy and asthma symptoms that affect the bronchial system.

Edible Himalayan Crystal Salt contains 84 minerals and trace elements essential to optimal vitality, and is healthier than traditional table salt and sea salt.

Now more than ever, consumers are searching for natural remedies to improve their overall health and wellness!

You can find Salt Lamps, as well as all of the natural health items discussed in this article, and more, at YourSaltLamps.com, America’s largest online retailer of the highest quality Himalayan Salt Lamps and Himalayan Crystal Salt products for healthy living.

Article Source: http://EzineArticles.com/expert/Jesse_Starrick/1882192


What Should You Always Buy Organic?


Each year the Environmental Working Group (EWG) publishes a list of the best and worst conventionally grown fruits and vegetables when evaluated for pesticide residue. These lists, called the Dirty Dozen Plus and the Clean Fifteen, help guide consumers when asking “What should I always buy organic?”

The Dirty Dozen Plus

These fruits and vegetables test the highest for undesirable pesticide and chemical residues.  This list is a handy shopping guide when considering which fruits and vegetables to purchase when comparing organic and conventionally grown options.   Their rankings are based on the results of widespread testing conducted by the US Department of Agriculture.  In some cases, the results show that evidence of pesticide residue on these agricultural products persists even after the item is washed and sometimes peeled.  The PLUS category highlights two agricultural products that contain highly toxic pesticide residue but do not otherwise meet the organization’s traditional criteria.
  1. Apples
  2. Celery
  3. Peaches
  4. Potatoes
  5. Snap Peas (imported)
  6. Spinach
  7. Sweet Bell Peppers
  8. Nectarines
  9. Grapes
  10. Cucumbers
  11. Cherry Tomatoes
  12. Strawberries

PLUS:  Hot Peppers & Kale and Collard Greens

Buyer beware!  While apples frequently appear at the top of the list, the EWG’s 2015 analysis found that the average potato had more pesticides by weight than any other produce.  The potato’s contamination is surprising given that they are grown underground and generally thought of to be safer from insects than fruits that grow on vines or trees.   In the PLUS category, the pesticides found on leafy greens and hot peppers are especially toxic to the nervous system. The EWG uses six different criteria in their metric each year to determine which products are the “dirtiest.”  Unfortunately, the harmful chemicals are not found only on the fresh produce but have also been found in large quantities of baby food.

The Clean Fifteen

In stark contrast, The Clean Fifteen list represents the conventionally grown produce that is most likely to be free of harmful pesticide residue and harmful fertilizers.

  1. Asparagus
  2. Avocados
  3. Cabbage
  4. Cantaloupe
  5. Cauliflower
  6. Eggplant
  7. Grapefruit
  8. Kiwi
  9. Mangoes
  10. Onions
  11. Papayas
  12. Pineapples
  13. Sweet Corn
  14. Sweet Peas (frozen)
  15. Sweet Potatoes

These conventionally grown fruits and vegetables rank at the bottom of EWG’s six point metric.  Most notable from this list, only 1 percent of avocados showed evidence of any pesticides and none of these fruits or vegetables tested positive for more than four types of pesticides.

The Bottom Line

We believe that purchasing organic whenever possible is the surest route to ensure that your family is eating the healthiest food possible.  However, at times when your budget might be tight or organic options are not available, the Dirty Dozen Plus and the Clean Fifteen can help you decide how to prioritize your organic purchases.

Read more about the EWG’s findings at Executive Summary:  EWG’s 2015 Shopper’s Guide to Pesticides in Produce.

10 Things You Can Do If You Are Concerned About the Lack of GMO Food Labeling!


10 Things You Can Do If You Are Concerned About the Lack of GMO Food Labeling!
By Gigi Gaggero

ORIGIN: 1990’s- from Franken(stein) + food.

Genetic engineering (GE),or genetic modification (GM) food involves the laboratory process of artificially inserting genes into the DNA of food crops or animals. The result is called a genetically engineered or genetically modified organism (GMO). Many opponents of GE crops refer to them as Frankenstein foods, of Frankenfoods.

Genetically modified foods can be engineered with genes from bacteria, viruses, insects, animals, or even humans. Most Americans say they would not eat GE food if labeled, but -unlike, more than over sixty other nations around the world, the U.S.A, does not require labeling of GE foods. For the non-GMO consuming population, it can be difficult and a daunting task to stay up-to-date on food ingredients that are claimed to be at-risk of being genetically modified. Especially due to the, ever-growing list of at-risk agricultural ingredients is frequently changing in America.

Although Americans pride themselves on having choices and making informed decisions, under current FDA regulations-consumers in the U.S.A don’t have much of a choice when it comes to GE ingredients listings. In over fifteen European Union nations, including -Australia, China, Russia, New Zealand, and many other countries, genetically engineered foods are required to be labeled. Labeling in American is not happening and busy-aware consumers are turning to organizations such as, The GMO Project- for safe food information.

10 Things You Can Do if You’re Concerned About the Lack of Labeling on Genetically Engineered Foods.

  • Log on to your computer, write a letter to the FDA and your Congress person and tell that your want mandatory labeling of genetically engineered food.
  • When buying produce, look at the PLU number (price look up). If it’s five (5) numbers that will be a the sticker of foods in question. If the number begins with the number eight (8), then you will know it is genetically engineered. If it starts with a nine (9), it is organic. Thankfully, the USDA certified organic is as per the organic standards, which prohibits the use of genetically engineering.
  • Commit to a 100 mile diet. Source locally sourced fresh foods from your farmers market. Talk to the farmer. Most cities have farmers markets a few times a week in different locations. While some produce is genetically engineered, most GEs will be found in highly processed foods containing soy and corn.
  • Eat more fresh vegetables and unprocessed foods. Your body will thank you and you will avoid genetically engineered foods.
  • Look for the USDA Organic seal and buy organic – Our National Organic. Standards prohibit the use of genetic engineering. Don’t be fooled by products that are named, Organic, not labeled, organic. Some GE companies will try to fool unsuspecting shoppers. And remember- anything labeled, “Natural” by law, can contain less than USDA standards, and only 70% organic.When you purchase products labeled “100% organic,” “organic,” or “made with organic ingredients,” all ingredients in these products are not allowed to be produced from GE crops.
  • Avoid high-risk products that are most likely genetically engineered unless they are USDA certified organic or verified by the Non- GMO Watch Dog Group – Non-GMO Project Verified. Crops like Corn, Soy, Canola, Cotton, Sugar made from Beets. Sugar from cane is not genetically modified.
  • Google and download the True Food Shopper’s Guide from the Center for Food Safety for a list of brands with products that claim to be made without genetic engineering it is also available via mobile app for your smart phone so you can shop safely.
  • Look for products that identify themselves as Non-GMO, like Non-GMO Project Verified, North America’s first third-party lists compliancy’s Check the Product Verification Program. Many companies are now taking it upon themselves to label they are not growing or processing food crops.
  • Stay current on common GE crops. By keeping a close eye on the Non- GMO Projects website, the GE situation is closely monitored and can change often as a PRO-GMNO strategy. Stay informed on all commercial production as well as the ingredients derived from high risk GE crops.
  • Avoid foods and ingredients derived from the list below of December 2011, current high-risk crops.

Look for “Non-GMO” labels. Some companies may voluntarily label products as “Non-GMO.” Some labels state “Non-GMO” while others spell out “Made Without Genetically Modified Ingredients.” Some products limit their claim to only one particular, at risk ingredients such as soy lecithin, listing it as “Non-GMO.”

According to the Non-GMO Project, agricultural products are segmented into two groups: (1) those that are high-risk of being GMO because they are currently in commercial production, and (2) those that have a monitored risk because suspected or known incidents of contamination have occurred-or, the crops have genetically modified relatives in commercial production with which cross-pollination (and consequently contamination) is possible.

Common Ingredients Derived from GMO Risk Crops

Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Ethanol, Flavorings (“natural” and “artificial”), High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products.

Here is a list of High-Risk Crops listed by the Non-GMO Project. In 2016, these crops are listed as in current commercial production, as well as the ingredients that are derived from these crops. Below is a list verified as of December 2011:

Alfalfa (first planting 2011)

• Canola (approx. 90% of U.S. crop)

• Corn (approx. 88% of U.S. crop in 2011)

• Cotton (approx. 90% of U.S. crop in 2011)

• Papaya (most of Hawaiian crop; approximately 988 acres)

• Soy (approx. 94% of U.S. crop in 2011)

• Sugar Beets (approx. 95% of U.S. crop in 2010)

• Zucchini and Yellow Summer Squash (approx. 25,000 acres)

Monitored Crops

These crops are suspected or have been found in known incidents of contamination. These crops have a genetically modified relative in commercial production with which cross-pollination is possible. The GMO Project test these crops as needed to assess risk and move them to the “high-risk” category if they see significant risk of GMO contamination.

• Beta vulgaris (e.g., chard, table beets)

• Brassica napa (e.g., rutabaga, Siberian kale)

• Brassica rapa (e.g., bok choy, mizuna, Chinese cabbage, turnip, rapini, tatsoi)

• Cucurbita (acorn squash, delicata squash, patty pan)

• Flax

• Rice

• Wheat

• Potato

Tomatoes: In 1994, genetically modified Flavr Savr tomatoes became the first commercially produced GMOs. They were brought out of production just a few years later, in 1997, due to problems with flavor and ability to hold up in shipping. There are no genetically engineered tomatoes in commercial production, and tomatoes are considered “low-risk” by the Non-GMO Project Standard.

Potatoes: The Simplot White Russet™ potato recently acquired USDA and FDA approval and went into commercial production. In August 2015, the Non-GMO Project added the potato to our Monitored Crop list. As a genetically modified organism, the Simplot potato is not allowed in any form in a Non-GMO Project Verified product. Genetically modified NewLeaf potatoes were introduced by Monsanto in 1996. Due to consumer rejection by several fast-food chains and chip makers, the product was never successful and was discontinued in the spring of 2001.

Pigs- Livestock: A genetically engineered variety of pig, called, Enviropig was developed by scientists in 1995 and government approval beginning in 2009. In 2012 the University announced an end to the Enviropig program, and the pigs themselves were euthanized in June 2012.

Salmon: On November 19th the Food and Drug Administration made US history-for the first time ever a genetically modified animal has been approved for human consumption. The FDA effectively ended a long struggle for AquaBounty Technologies who had been seeking approval for its AquAdvantage salmon since the 1990s. The AquAdvantage salmon is genetically engineered to reach market size twice as fast as conventional, farmed Atlantic salmon. Not only does this new salmon contain a growth hormone from Chinook salmon, but it also contains a gene from a completely different species-the ocean pout-which allows the new growth hormone to remain active year round.

Go hug your local farmer and rancher, aqua or soil- and get to know them,they are happy to sell to you. Shop local, and eat fresh, low-processed, organic foods whenever possible, and stay up to date on the fight for the right to eat clean food and water!

Former Dean, from the California Culinary Academy in San Francisco, California- Gaggero launch the famed Le Cordon Bleu’s Hospitality Management program. She is the founder of Kids Culinary Adventures, where Math, Science, Reading and Art mix with kids. KCA is a professional cooking school for children and teens located in the San Francisco Bay Area. She is also the Co-Author of “Food Fight, For Parents of Picky Eaters”, and “Learning with Little Lulu Lemon.”

Article Source: http://EzineArticles.com/expert/Gigi_Gaggero/95664


Why Buy Organic?

why buy organic

Organic food, especially fruits and vegetables, often cost a little more than their conventionally grown counterparts.  An organic apple appears to be just the same as a conventionally grown apple.  Is organic food worth all the hype?  In a word, yes.

What Does Organic Mean?

According to Organic.com, organic refers to the process in which the food was grown or raised.  Organic food is grown without the use of “pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation.”  In addition, organic production of food encourages sustainable production methods as well as soil conservation methods.   Products that bear the certified organic symbol have been inspected by approved government inspectors in all stages of the production process to ensure adherence to organic standards.  Beware of labels such as “natural,” “cage-free,” “free-range,” and others in the absence of the certified organic label.  Because no standards exist to define these terms, they are essentially meaningless.

Four Reasons You Should Buy Organic Foods

#1.  Organic foods are produced without chemical pesticides and fertilizers.  Organic foods have up to a 30 percent less risk of being contaminated with pesticide residues.  Some fruits and vegetables, such as grapes and celery, should only be purchased as organic products as they are among the worst offenders for their high levels of pesticides residue.

#2.  Organic meat is produced from healthy animals.  Animals that are raised on commercial feedlots, otherwise known as Concentrated Animal Feeding Operations (CAFO), are fed large quantities of genetically modified grains which the animals were never meant to consume.  As a result of eating these grains and the conditions on the feedlot, the animals become sick and are routinely given antibiotics.  Organic meat ensures that the animal was raised without the routine use of antibiotics and hormones.

#3.  Organic foods prohibit the use of sewer sludge as fertilizer.  Sewer sludge from municipal sewers contains dangerous pathogens, pharmaceutical drugs, and other toxic substances.  This undesirable product is often used to fertilize crops on large-scale commercial farms.

#4.  Organic meat is raised and processed humanely.  Organic farming prohibits inhumane treatment of animals such as confined feeding operations and the feeding of ground-up remains of other animals from the slaughterhouse.  Animals on an organic diet can not be fed any feed that contains slaughterhouse waste.  Traditional slaughterhouses are crowded and filthy.  These processing facilities routinely produce animal products for sale that have deadly e. Coli or salmonella bacteria contaminating their surfaces creating a high risk for food poisoning.  Organic products rarely cause food poisoning.

Purchasing organic food, pet, and cleaning products is a first step to support the farmers and manufacturers who have chosen to make consumer safety a priority.  They are choosing to place your family’s health and safety over their own convenience and profit.  We are proud to offer a wide variety of organic products and support these manufacturers and farmers.